Pork Embutido

Pork Embutido

1/2 kg ground pork
1/2 cup finely chopped carrots
1 cup finely chopped ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
Vienna sausages

Cooking Instructions:

Prepare a steamer and set aside.
In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil.
Place vienna sausage on the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
Place the embutido in a steamer and steam for an hour.
Cover with aluminum foil (Be sure the steam will not escape). Steam for an hour.
Remove from the steamer. Let it cool and slice into medallions.
Serve with your favorite catsup or sauces.

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.

Pancit-Bam-i

1 pound of canton noodles
2/3 pound of rice noodles
¹⁄₂ pound of chicken breast
1 pound of pork
1 pound of medium sized shrimp
4 pieces of chorizo (chinese sausage)
5 cloves of garlic, crushed then peeled
1 medium-sized onion, sliced
1 medium-sized red bell pepper, sliced
1 medium-sized green bell pepper, sliced
1 cup of brocolli heads
1 cup of cauliflower heads
¹⁄₂ cup of carrots, jullienne cut
¹⁄₂ cup of snow peas
¹⁄₂ cup of shredded cabbage
¹⁄₂ cup of chopped mushroom
4 tablespoons of soy sauce
2 tablespoons of vinegar
4 tablespoons of cooking oil
1 teaspoon of brown sugar
¹⁄₂ teaspoon of freshly ground black pepper
¹⁄₄ cup of sliced green onions for garnishing (optional)

Cooking Instructions:

In a pot boil the chicken breast in 2 cups of water with a dash of salt until the chicken is cooked through.
Remove the chicken from the water and save the water for later use.
When the chicken has cooled enough to be handled, shred it by pulling it apart with your hands and set it aside as well.
Marinate the pork in 2 tablespoons of soy sauce and cane vinegar for at least 10 minutes.
In a large pan or wok over medium-high heat, sauté the pork for about 2 minutes with a little cooking oil until it is cooked through then remove it from the pan.
When the pork has cooled enough to be handled, slice it into thin strips.
Now take the chorizo and chop it into small pieces.
Put the chorizo in the same pan over medium heat (do not add any cooking oil to the pan).
When the chorizo renders its own oil stir fry until it is fully cooked then remove it from the pan and set it aside.
Next peel the shrimp and add them to the pan along with a little cooking oil.
Stir fry the shrimp until they become pink in color.
Carefully take the shrimp out of the pan using a slotted spoon, leaving the shrimp flavored oil in the pan.
Cut the shrimp into small pieces then set it aside.
In the same pan with the shrimp flavored oil sauté the garlic and onions over medium heat.
Add the chicken and pork back to the pan and sauté for about 2 minutes.
Now add the green and red bell peppers, broccoli, cauliflower, carrots, snow peas, and cabbage.
Sauté for 5 minutes while frequently stirring.
Pour in about one cup of the chicken broth that you saved from earlier (use enough broth to cover mixture in the pan).
Add 2 tablespoons of soy sauce and 1 teaspoon of brown sugar.
Stir it all together then let it simmer for about 10 minutes.
While the broth boils soak the rice noodles in cold water and cut them the length you want them to be with scissors.
In a separate container soak the mushrooms for a few minutes and then coarsely chop them.
Once the broth has boiled for 10 minutes, add the rice noodles and mushrooms and mix thoroughly then let it cook for 5 more minutes.
Add the canton noodles then frequently stir while it cooks for 10 – 15 minutes or until the canton noodles are soft.
Now add soy sauce to taste (do not use salt).
Add the chorizo pieces and ground black pepper then stir for another 5 minutes.
Remove it from the heat and transfer it to a serving dish.
Garnish with spring onions and serve with calamansi or lemon.

source : Filipino chow

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.

Chicken Liver and Gizzard Adobo

Ingredients

1 lb. chicken gizzard
1 lb. chicken liver
½ cup all-purpose flour
½ cup soy sauce
¼ cup white vinegar
1 teaspoon garlic powder
4 to 6 pieces dried bay leaves
1 teaspoon whole peppercorn
4 to 5 cloves crushed garlic
¾ cup water
Salt to taste
2 tablespoons chopped green onion
4 tablespoons cooking oil

Cooking Instructions

Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
Sprinkle 1 teaspoon garlic powder and ¼ teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
Heat the cooking oil in a frying pan.
Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
Put-in the gizzard and pan-fried liver. Stir.
Add the soy sauce and water. Let boil.
Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
Turn the heat off. Transfer to a serving plate.
Serve. 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.

Suman Moron

Suman Moron

1/2 cup malagkit (glutinous) rice
1-1/2 cup ordinary rice
3/4 cup coconut milk
1-1/2 cup sugar
1 cup chocolate or cocoa (any brand)
banana leaves, wilted over fire
melted butter
string

Cooking Instructions:

Soak over night the malagkit and ordinary rice. Grind the following day.
Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
Cook over low fire, constantly stirring until thick. Set aside and cool.
Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
Cook/steam for half an hour in a double boiler container or a steamer.

Pancit Molo

Pancit Molo

Dumplings:

1 pound of ground pork
1 pound of shrimp, minced
1 cup of turnips, finely chopped
1 carrot, finely chopped
2 teaspoons of salt
1 tablespoon of freshly ground black pepper
2 eggs
wonton wrappers

Broth:

1 breast chicken, boiled and shredded
2 pounds of chicken bones
¹⁄₂ pound of shrimp, scaled and finely chop
3 slices of ham
cooking oil
¹⁄₂ gallon of chicken broth
salt to taste
black peppercorns, crushed
spring onions, finely chopped
fish sauce
4 tablespoons of garlic, minced
2 onion, finely chopped
garlic, finely chopped and fried for garnish

Cooking Instructions:

Dumplings:

Combine all the the dumpling ingredients in a mixing bowl.
Mix the ingredients thoroughly.
Put a teaspoon of the mixture in each dumpling wrapper and seal the dumpling.
Set the prepared dumplings aside.

Soup:

Bring the chicken bones and chicken breast to boil in a pot of water.
Once the chicken breast is cooked through remove it from the broth to cool.
Continue to boil the chicken bones.
When the chicken breast has cooled, shred the breast meat.
When the chicken bones have fished rendering stock, remove the bones and reserve the stock.
In the same pot that was previously used saute the garlic and onions then add the shredded chicken meat and fish sauce.
Simmer for a few minutes then add the ham, ground black peppercorns, and shrimp.
Simmer this mixture for a couple minutes.
Add the chicken stock and dumplings to the pot.
Bring to a boil then reduce to a simmer.
Simmer for 15 minute or until the pork is well done.
Add salt to taste and MSG (optional).
Serve the pancit molo while it is hot, sprinkled with spring onions and fried garlic.

Shakoy or Lubid Lubid

1½ cups all-purpose flour + extra for dusting
¾ tbsp. instant yeast
½ tsp salt
½ cup water
1 cup oil, for frying
¼ cup sugar
1 tbsp. cinnamon powder

Cooking Instructions:

In a bowl sift flour, add yeast and salt then mix well. Make a well and pour the water in the center and mix until forms a dough.
Knead on a floured surface until smooth then form a ball. If the dough is too sticky just add a little flour and knead more until you get the right consistency.
Grease bowl with oil, place the dough and cover with cloth and leave for an hour for the dough to rise and double its size.
After rising, punch down the dough, knead and roll into log. Cut dough into small sizes evenly.
Roll each piece into a long stick and twist. Place on a baking tray and cover with cloth and let it rest for another hour to rise.
In a wok heat cooking oil in a medium heat, drop shakoy “lubid–lubid” by batches and fry until golden brown. Drain on paper towels, drop in a bowl of sugar or cinnamon sugar is using one. Mix to coat evenly and shake off excess sugar and serve.

Cooking Pinay

RECIPES

Pork Embutido

Pancit-Bam-i

Pancit-Bam-i

Cooking Instructions:

Chicken Liver and Gizzard Adobo

Chicken Liver and Gizzard Adobo

Suman Moron

Pancit Molo

Cooking Instructions:

Shakoy or Lubid Lubid

Shakoy or Lubid Lubid

Cooking Instructions: