Inihaw na Liempo

Inihaw na Liempo

• For the Marinade
• 1/3 cup lemon-lime soda
• 1/4 cup rice vinegar
• 1 tablespoon freshly minced garlic
• 1 tablespoon white sugar
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
•  
• 2 lbs pork belly, cut into 1/4-inch slices
•  
• For the Dipping Sauce
• 1/2 cup white or rice vinegar
• 2 teaspoons freshly minced garlic
• 1 small Thai chili, thinly sliced

Cooking Instructions

1. To make the marinade: Whisk together soda, vinegar, garlic, sugar, salt, and pepper in a medium bowl. Place sliced pork belly in a large Ziploc bag and pour in marinade. Seal bag, removing as much air as possible; place in refrigerator and marinate 2 hours to overnight.
2. To make the dipping sauce: Combine vinegar, garlic, and chili in a small bowl. Set aside.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove pork from marinade and place over hot side of the grill. Cook until well seared and cooked through, 2-3 minutes per side. If flare-ups occur, move pork to cool side of grill until flare-up subsides, then move pork back to hot side of grill.
4. Remove pork from grill and let cool for 5 minutes. Cut into 1/4-1/2-inch slices and serve with dipping sauce.

source: meatwave.com/

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Lumpia

Lumpia

1 tbsp vegetable oil

1 lb ground pork

2 clove garlic, crushed

1⁄2 cup onion, chopped

1⁄2 cup carrots, minced

1⁄2 cup scallion, chopped

1⁄2 cup green cabbage, thinly sliced

1 tsp ground black pepper

1 tsp salt

1 tsp garlic powder

1 tsp soy sauce

30 lumpia wrappers

2 cup vegetable oil, for frying

Cooking  Instructions

·  Place a wok or large skillet over high heat and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat and set aside until cool enough to handle.

·  Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

·  Heat a heavy skillet over medium heat, add oil to 1/2 inch depth and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

source : kitchme

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Grilled Liempo Sisig

Grilled Liempo Sisig

Ingredients

• 1 lb. Filipino style grilled pork belly , sliced into serving pieces (see grilled pork recipes)
• 2 ounces chicken liver
• 1 large yellow onion
• 1 teaspoon garlic powder
• 3½ tablespoons margarine
• 1 tablespoon mayonnaise
• Salt and ground black pepper to taste
• 1 teaspoon chopped green onion
• 1 piece egg

Cooking Instructions

1. Sprinkle ½ teaspoon garlic powder, some salt and ground black pepper all over the chicken liver. Let it stand for 10 minutes.
2. Meanwhile, melt 1 tablespoon margarine on pan.
3. Once the margarine start to melt and gets hot, pan fry the chicken liver in medium heat for 3 to 4 minutes per side. It will be best if you do not slice the chicken liver yet so that it will be easier to pan-fry. Remove the chicken liver from the pan. Set aside.
4. Place the sliced grilled liempo in a food processor. Grind the pork and then place in a bowl. Set aside.
5. Using the same food processor, chop the onion until it is cut into very small pieces (minced). Set the onion aside.
6. Put the fried chicken liver in the food processor and then add the mayonnaise. Grind until the texture of the mixture becomes soft. set aside.
7. Melt the remaining margarine using the pan that you used to fry the chicken liver. Once the margarine becomes hot, saute the minced onion until it becomes soft.
8. Add the minced grilled liempo.Stir and cook for 10 to 12 minutes while stirring once in a while.
9. Put-in the chicken liver mixture. Stir to blend with the other ingredients. Cook for 8 to 12 minutes or until the mixture almost dries-up. Add the remaining garlic powder and some salt and pepper.
10. Heat a sizzling plate (fajita plate) then melt the remaining ½ tablespoon margarine. Transfer the cooked sisig on the sizzling plate. Top with egg and green onions.
11. Serve with sriracha sauce, soy sauce, and lemon. don't forget the rice.
12. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Lechong Baboy

Lechong Baboy

• one whole pig weighing 25-35 kilos- slaughtered, innards removed, and drained withblood

  For the stuffing

• 3 to 4 cups of salt 
• 1 cup black peppe, cracked
• 10 pieces bay leaves
• 20 bundles of lemon grass
• 5 cups peeled garlic
• 10 bundles spring onions
• 10 pieces large onions

 For the glaze

• Sprite softdrinks or soysauce or evaporated milk

 

Cooking Instructions:

1. Wash the whole pig with hot water, shave the hairs.
2. Rinse the whole pig and make sure the inside is clean and empty. Allow to drain for a 1 hour before stuffing.
3. After draining, rub the pig with salt and pepper inside and out.  Then skewer the pig with a long bamboo or iron bar.
4. Stuff the pig belly with bay leaves, lemon grass, garlic, spring onions and onions. Then sew the belly to close perfectly making sure all ingredients are stuff in.
5. Rub the skin with sprite, or you can choose between soysauce or evaporated milk. These all gives the same result making the skin crispy and red when its cooked.
6. Place the skewed pig over hot charcoal, put the charcoal on its side.
7. Roast the pig slowly, glaze it with sprite from time to time making the skin extra crispy.
8. Roast until crisp, red and cooked.
9. When its cooked, removed the skewer and enjoy.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Asado

Pork Asado


1 kilo pork(belly, loin, shoulder) or any part with thin layer of fat
1/2 cup soy sauce
2 pieces star anise
2 bay leaf
1 tablespoons peppercorns
4 tablespoons sugar
1 head garlic, minced
1 onion, chopped
1-2 cups of water or 4 pineapple juice

Cooking Instructions:

 
1. In a large bowl, combine all the ingredients then mix well.
2. Prick the pork meat with a fork in several places and marinade for an hour.
3. Heat a pan in low heat, put the marinated pork along with the marinate.
4. Pour water then bring to boil.
5. Add brown sugar and mix well.
6. Simmer for about 40 minutes until both sides of the meat are tender. Adjust seasoning according to taste.
7. Remove the meat from heat and cool to room temperature. Cut into 1/4 inch slices.
8. Arrange on a serving plate and top with the thick sauce.
9. Serve and enjoy!

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Asado

Pork Asado


1 kilo pork(belly, loin, shoulder) or any part with thin layer of fat
1/2 cup soy sauce
2 pieces star anise
2 bay leaf
1 tablespoons peppercorns
4 tablespoons sugar
1 head garlic, minced
1 onion, chopped
1-2 cups of water or 4 pineapple juice

Cooking Instructions:

 
1. In a large bowl, combine all the ingredients then mix well.
2. Prick the pork meat with a fork in several places and marinade for an hour.
3. Heat a pan in low heat, put the marinated pork along with the marinate.
4. Pour water then bring to boil.
5. Add brown sugar and mix well.
6. Simmer for about 40 minutes until both sides of the meat are tender. Adjust seasoning according to taste.
7. Remove the meat from heat and cool to room temperature. Cut into 1/4 inch slices.
8. Arrange on a serving plate and top with the thick sauce.
9. Serve and enjoy!

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Sticky Hoisin Liempo

Sticky Hoisin Liempo (Pork Belly)

• 500 grams grill-cut pork belly (liempo), about 1-cm in thickness, cut into 2-inch lengths
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons sugar
• Vegetable oil for frying
• A couple of sprigs cilantro (wansoy) and green onions/chives for garnish

Cooking Instructions:

1. In a bowl, mix together the soy sauce, hoisin, and sugar.
2. In a pyrex dish, or any dish that you can place in the fridge, lay the liempo (pork belly) in one layer and pat dry with paper towels.
3. Pour half the hoisin mixture on the liempo. Turn the liempo in the marinade making sure all pieces are evenly coated. Marinade for 30 minutes to 1 hour. Keep the other half of the hoisin mixture for basting later.
4. Heat a skillet over medium high heat. Add enough vegetable oil so a thin layer coats the bottom of the pan. When the oil is hot, add the liempo pieces in one layer.  Do not overcrowd the pan. Do this in batches if necessary. Fry on one side for about 3-4 minutes and then flip. Baste the cooked side with the reserved hoisin mixture.  Cook for about 2-3 minutes more or until just cooked through. Flip again and baste the newly cooked side with more reserved hoisin mixture. Remove from pan and repeat with the remaining liempo.
5. Arrange the liempo on a serving dish and sprinkle with chopped green onions and cilantro for garnish.

source : http://news.yahoo.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Home-based business idea: How to make puto seko

1 piece of egg 
½ cup of white or brown sugar
 ½ cup of butter
 1 cup of all-purpose flour
 1 cup of cornstarch
 ½ cup of powdered milk
 1 tsp of baking powder
 ½ tsp of salt

Cooking Instructions:

1. Preheat the oven to 190 degrees Celsius (or 375 degrees Fahrenheit).

2. Grease the sheet pan using butter or vegetable oil.

3. Beat the egg in a bowl. In another bowl, combine baking powder, sugar, flour, cornstarch, butter, powdered milk, and salt. Add the beaten egg and mix them all up until it thickens. 

4. Knead the mixture for a few minutes to create dough. Roll it into a ball about one to two inches in size and place it properly on the sheet pan. The dough can make at least 12-14 pieces of puto seko.

5. Put it in the preheated oven and bake it for about 10 to 12 minutes or until it turns light brown. 

6. After baking, let your puto seko cool down before serving. You may sell it in a pack.



source : entrepreneur.com.ph

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Buko Pie

Buko Pie

For the pie crust:
2 cups all purpose flour
1 tsp salt
3/4 cup chilled butter, cut into small cubes
2 large eggs beaten
1 egg yolk and 1 tbsp milk for egg wash
4-6 tbsp ice water

For the filling:
3 cups young coconut meat
1/2 can condensed milk
small slice of cheddar cheese to blend with condensed milk sweetness
1/2 cup cornstarch
1 cup coconut water

Cooking Instructions:

1. Mix flour and salt in a bowl.
2. Add the butter  into the flour mixture, blend using pastry blender
3. Pour lightly beaten eggs and mix
4. Sprinkle dough with ice water, 1 tbsp at a time and mix until it holds together
5. Put dough into a lightly floured work space, cut the dough into half, pat and cover with plastic wrap separately.
6. Chill in the refrigerator for an hour until firm.


DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Cuchinta / kutsinta

Cuchinta / kutsinta
 
1-1/2 cups water
3/4 cup brown sugar
1 tsp lye solution
1 cup rice flour

Toppings (optional)
Grated Coconut or Grated Cheese

Cooking Instructions:

1. Combine water, sugar and lye and water.
2. Bring to a boil and cool.
3. Add to rice flour and mix until smooth.
4. Pour into cuchinta molds and steam for 10 to 15 minutes until firm.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Skinless Pork Longganisa

SKINLESS  PORK LONGGANISA

• 1 kilo ground pork, 10% fat
• 1/4 cup packed brown sugar
• 1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
• 1 tablespoon Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon garlic, chopped
• 1/2 teaspoon black pepper, ground.

Cooking Instructions:

1. Blend all the above ingredients.
2. Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper
3. Store in the freezer for 3 hours or until ready to cook.
4. When ready to cook, heat oil in a wok or frying-pan.
5. Unwrap the sausages and fry in batches in hot oil until fully cooked.
6. Drain on paper towels.
7. Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.
8. These sausages can also be frozen until needed.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Longganisa

PORK LONGGANISA

• 7kls ground pork meat (Casim or Pigue)
• 3kls ground pork fat
• 1kl Brown Sugar
• 2 big can condensed milk
• 100 grams iodized salt
• 800 grams garlic, minced
• 165 grams Lea & Perrins Worcestershire sauce (small bottle)
• 100 grams Delmonte Cane Vinegar
• 20-30 grams ground black pepper 
• 20 grams MSG
• 100 grams Accord (optional)
• 750 grams Hog Casing (bitukang kayod)  You can also  wax paper  place the longganisa in an ice candy plastic bag

Cooking Instructions:

1. For the pork meat and pork fat make sure that you ground them twice.
2. Mix all the ingredients by hands.  Ensure to mix all the ingredients together thoroughly.  The longer you mix them the better.
3. Cover the mixture and place inside the refrigerator for at least 24 hours before placing them in the hog case (or cover with a wax paper or ice candy plastic bag)  
4.  After 24 hours, fry a small amount for taste testing. Adjust salt or sugar according to taste.
5. Place longganisa in hog casing or in an ice candy plastic bag or roll it covered with wax paper.
6. If the longganisa is placed in hog casings, cook inside a turbo broiler for at least 1 hours. Let the longganisa cool down.

Skip this procedure if you decide to use wax paper or ice candy plastic bags. 

7. Store in the freezer until cooking time

How to Cook the Longganisa:

1. Pour water on frying pan then add longganisa, bring to boil and simmer until all the liquids have evaporated. 

* remove plastic or wax paper before cooking in water.

2.  Add oil and fry in low fire until all sides turned to brown.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.