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.

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.

Lechong Kawali

Lechong Kawali

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 2 Kg Pork belly (divided into 4 slabs)
• 1 L cooking oil or enough for deep frying

 Brining Solution

• 2 tbsp salt
• 1 tbsp black pepper corn, cracked
• 5 pieces dried bay leaves
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar 
• 5 cups Water

 Rub

• 1 tbsp salt
• 1 tsp black pepper powder

 Cooking Instructions:

1. Mix all the ingredients for the brining solution in a big pot and bring to a boil. Cool down.
2. Marinade pork in the brining solution for at least an hour.  
3. After 1 hour, bring the solution into a boil then let simmer for 30 minutes or until meat is tender.
4. Remove the meat from the pot, drain, and let it cool down. Allow the pork to dry.
5. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat. Rub vigorously.
6. Heat cooking oil on a pot. The oil should be smoking hot enough before putting the meat.
7. Deep fry the pork until it is golden brown and the pork skin is crunchy
8. Remove the meat from the pot and put it on a paper towel to drain excess oil.
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.

Ginataang Kuhol

Ginataang Kuhol

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Cooking Instructions:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.

source: Lutong Cavite

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.

Minatamis na Saging

Minatamis na Saging

4 tbsps. ginger
3 cups water
1 cup sugar
10 pieces saba bananas (sliced or whole)

Cooking Instructions:

1. Steep ginger 3 cups water. Boil and strain.
2. Add sugar and banana to liquid and let boil until sugar melts.
3. Serve with vanilla, macapuno or mango ice cream.
4.  

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.

Tokneneng and Kwek Kwek

Tokneneng and Kwek Kwek

• 12 to 18 pieces boiled quail eggs
• 1 cup flour
• 3 tbsp cornstarch
• 1/2 cup water
• 1 tbsp anatto powder (pinulbos na atsuete)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 cups cooking oil

Cooking Instructions:

1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in hot water then pour-in the mixing bowl with the other ingredients. Mix well.
4. Place every the quail eggs in the mixing bowl and jacket with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make positive that each is coated with batter.

7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.
8. Serve with vinegar or fish ball sauce while yet crispy. Share and Enjoy!
9.  

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.

Tortang Talong

Tortang Talong

• 3 eggplants
• 2 eggs
• salt and pepper to taste.
• Oil for frying

Cooking Instructions:

1. With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. 
2. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
3. In a wide pan over medium heat, heat oil. In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy. 
4. Holding by the stem, dip eggplant into the eggs and quickly slide into pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.
5.  

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.

Ginataang Santol sa Sili

Ginataang Santol sa sili

10-12 pcs ripe santol
3 tbsp. cooking oil
1/4 kilo ground pork
1 head garlic, crushed
1 pc large  onion, chopped
5 pcs siling haba, finger-like pepper, sliced thinly
3 cup coconut milk from 2 grated coconuts
siling labuyo (as desired)
1 tsp. sugar
Salt and black pepper to taste

Cooking Instructions:

1. Wash santol and pare skin. Cut in half and remove seeds.
2. Grate the flesh directly into a bowl of hot water and squeeze tightly using a cheesecloth to drain liquid. Set aside.
3. Heat a wok. Put 3 tablespoons cooking oil. Add ground pork and stir-fry until light brown.
4. Push to the side. Add the garlic and and onion and cook until soft. Combine with the cooked pork.
5. Add the siling haba, siling labuyo, and the squeezed santol flesh. Pour in the coconut milk.
6. Boil then simmer for about 30 minutes with occasional stirring.
7. Season with salt and sugar. Serve hot with steamed rice. Serves 5.
8.  

 

Adobo sa Puti

Adobo sa Puti

• 800g Pork belly, cubed
• 3 medium potatoes (Agria) quartered
• 1 whole garlic, minced
• ½ cup Filipino Style cane vinegar
• 1 tbsp sugar
• 1 tbsp salt
• oil
• bay leaves
• whole pepper corns
• water

Cooking Instructions:

1. Season pork belly with salt then set it aside.
2. Deep fry potatoes until golden brown. Remove from pan then set aside.
3. In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
4. Add pork belly and fry until browning occurs.
5. Add ½ cup water, ½ cup vinegar, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes.
6. Drain any remaining liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
7. Pour the drained liquid back in the pan together with the deep fried potatoes. Add more vinegar and water if it dries up.
8. Simmer for additional 5 minutes, season with salt if needed then serve.

source : Ang Sarap

Yema (Egg Candy)

Yema (Egg Candy)

• 1 can (14 oz.) condensed milk
• 10 egg yolk

Caramel:

• 1 cup sugar
• 1 tbsp. water
• 1/2 tsp. vanilla extract
• 1 tbsp. corn syrup
• 3 cup water

Cooking Instructions:

1. Beat egg yolks until blended. Combine yolks with condensed milk and vanilla extract in a heavy pot over low heat.
2. Cook stirring until thick enough to shape into balls. This will take about 30 minutes. Let cool slightly.
3. Shape into marble-sized balls with buttered hand's. Set aside.
4. Combine sugar, water, and corn syrup for caramel in a thick saucepan placed over medium heat and tip pan from side to side until sugar melts into eight brown syrup (about 12-15 minutes.
5. Test by dripping syrup into a cup of cold water - it should form into a ball if caramel has reach the right consistency.
6. Remove from heat Dip each ball into the syrup. Using 2 teaspoons lift the ball from syrup removing it from teaspoon to teaspoon to let excess syrup drop off .
7. Place on greased cookie sheet. Ouickly work on the rest before caramel hardens. Makes about 85 balls.

source :  kitchenomics.tk