Mongo Guisado

Mongo Guisado

• 1 cup belly pork; sliced
• 1 cup mongo beans
• 4 cloves garlic; minced
• 1 small onion; chopped
• 1 tomato; sliced
• 5 cups water
• Salt to taste
• 1 cup malungay or ampalaya leaves

Cooking Instructions:

1. In a skillet, sauté the garlic, and onion. 

2. Add pork and tomato, then season with salt to taste.

3. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture.
4. Boil monggo in casserole until tender.
5. Add the mixture, simmer, and stir.
6. Add the ampalaya or malungay leaves before serving.
7.  

 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.

Adobong Puti: Chicken and Pork

Adobong Puti:  Chicken and Pork

Ingredients:
1/2 kilo pork belly or any other cut with fats,
cut into serving pieces
1/2 kilo chicken, cut into serving pieces, bones intact
1/2 head garlic, crushed
1 cup vinegar
1 tsp. peppercorns, lightly crushed
3 bay leaf
salt

Cooking procedure:
Put in pork first in a sauce pan, pour in 2 to 2 cup of water. Add in vinegar, garlic, peppercorns and bay leaf, season with salt bring to a boil and simmer at medium heat for 15 to 20 minutes add more water if required. Add in the chicken and continue to simmer for 5 to 10 minutes. Correct saltiness according to taste, set heat to low and continue to simmer for 5 to 10 minutes or until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom. Serve with a lot of rice.


source: http://www.overseaspinoycooking.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.

Binagoongang Crispy Pata

Ingredients:

• 1 pc pork  pata
• 1 head garlic, minced
• 2 big onions, minced
• 1 cup bagoong alamang (shrimp paste)
• 2 tomatoes, chopped
• 1/4 cup spring onions, chopped
• 5 tbsps brown sugar
• 4 red chillies
• 1/2 cup water
• Salt and pepper to taste
• Cooking oil

Cooking Instructions:

1. In a stock pot, pour the water and put the pork pata.
2. Add one piece onion, salt and pepper.
3. Boil the pork until meat is tender.  Drain.
4. In a separate pan, deep fry the pork until brown then set aside.
5. Saute garlic, onion, red chili and tomato.
6. Add bagoong alamang and brown sugar.
7. Saute for a few minutes.
8. Add water and let it boil.
9. Season with salt and pepper to taste.
10. Slice the crispy pata and pour the binagoongan sauce.
11. Sprinkle with spring onions on top.

Image: eduysblog.blogspot.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.

Beef Adobo with Coconut Milk

Beef Adobo with Coconut Milk

3 lbs stewing beef chuck, cubed

³⁄₄ cup white vinegar

1 head garlic, peeled and crushed

¹⁄₂ cup soy sauce

4 bay leaves

1 ¹⁄₂ tablespoons whole black peppercorns

1 tablespoon fresh ground black pepper

1 tablespoon sugar

4 tablespoons vegetable oil

1 tablespoon salt or 1 tablespoon patis

1 (12 ounce) can coconut milk

Cooking Instructions:

·  In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.

·  Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).

·  Bring mixture to a boil then simmer about an hour or until the meat is tender.

·  Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.

·  Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.

·  Good served with rice.

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.