Chicken Liver Adobo with Hard Boiled Egg

Chicken Liver Adobo with Hard Boiled Egg

Ingredients

• 1 pound of chicken liver
• 1 red bell pepper, sliced thinly (optional
• ¹⁄₃ cup of soy sauce
• ³⁄₄ cup of vinegar
• 1-2 cups of water
• 1 teaspoon of garlic, minced
• 1 small onion, sliced
• ¹⁄₂ teaspoon of whole black peppercorns
• 2 pieces of bay leaf
• 1 tablespoon of sugar
• 4-5 tablespoons of cooking oil
• 3-4 eggs, hard boiled with shells removed

Cooking Instructions

1. Rinse the chicken liver with clean water.
2. Heat a frying pan over medium heat then add the cooking oil.
3. Add garlic to pan and fry it until it is slightly browned.
4. Then add the onions and cook until they become translucent.
5. Now add the bell pepper and saute for 5 minutes.
6. Add the soy sauce and simmer for a few minutes.
7. Add the chicken liver and simmer over medium heat until the liquid has reduced.
8. Add the whole peppercorns, bay leaf, sugar and vinegar, but do not stir.
9. Once this starts to boil, stir then add water according to your taste.
10. Continue simmering until the sauce is reduced.
11. Add the hard boiled eggs.
12. Serve hot with steamed rice and enjoy!

 
source : http://www.filipinochow.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.

Spicy Chicken Adobo in Annatto

Spicy Chicken Adobo in Annatto

Ingredients:

• 2 lbs. chicken, cut into serving pieces
• 1 cup white vinegar
• 1/4 cup  soy sauce
• 1/2 cup atsuete or annatto water (mix 1/2 tbsp. annatto powder in 1/2 cup water with 1 tsp. cooking oil)
• 5 cloves garlic, crushed and sliced for marinating
• 3 cloves garlic, minced for sautéing
• 1 medium onion, chopped
• 1 tbsp. ginger, minced
• 4 pcs bay leaves
• salt and pepper to taste
• 1 tbsp. brown sugar
• 2 tbsps. cooking oil
• chili flakes to taste

Cooking Instructions:

1. In a large container, combine chicken, vinegar, soy sauce, atsuete water, garlic, bay leaves, salt, pepper, chili flakes, and sugar for at least 1 hour.
2. In a pan. sauté garlic, onion and ginger for 1-2 minutes.
3. Add the marinated chicken (without the marinade; save and set it aside) and stir-fry until light brown.
4. Pour marinade and simmer in low fire, stirring occasionally until sauce is thickened.
5. Serve hot with rice.

Adobong Pork Isaw

Adobong Pork Isaw

Ingredients:

• 300g pork intestines
• 1/2 liter water
• 1 cup soy sauce
• 1 cup vinegar
• 2 pcs laurel
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 1/2 head garlic
• spring onion for garnish

For Basting:

• 1/3 cup adobo broth
• 1 tbsp butter

Cooking Instructions:

1. In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done.
2. Melt butter in a small pan and add a little adobo broth for basting.
3. Skewer the intestines and grill while basting the pork until charred.
4. Garnish with spring onions and serve with vinegar and garlic.

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

Ingredients:

• 1 kilo pork pigue
• 2 teaspoons five spice powder
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 teaspoon garlic, minced
• 1 pc. bay leaf
• 1 pc. star anise
• 1/4 teaspoon salt
• 1 – 2 cups water

Cooking Instructions:

1. Combine soy sauce, five spice powder, garlic and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
3. Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
4. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
5. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce.
9. Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.

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 Pata Adobo Sa Gata

Pork Pata Adobo Sa Gata

Ingredients:

• 1 kilo pork pata slices
• 3 tbsp crushed garlic
• 1 tbsp whole black peppercorns
• 1 pc bay leaf
• 1 tsp Worcestershire sauce
• 1/2 cup soy sauce
• 3/4 cup cane vinegar
• 2 cup water
• 1 cup coconut cream

Cooking Instructions:

1. Combine all ingredients in a saucepan except coconut cream.
2. Cook over high heat until mixture comes to a boil.
3. Reduce heat to medium and let simmer, covered for 45 minutes. When meat is tender, add coconut cream.
4. Remove cover and cook for another 15 minutes for sauce to reduce and thicken.

Source: monterey.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.

Chicken Feet Adobo

Chicken Feet Adobo

Ingredients

• 1 lb chicken feet, cleaned
• ½ cup soy sauce
• 2 tablespoons vinegar
• 1 tablespoon oyster sauce
• ½ teaspoon whole peppercorn
• 3 pieces dried Thai chili
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 to 4 pieces dried bay leaves
• 5 cloves garlic, crushed
• 18 tablespoons cooking oil
• 1½ cups water

Cooking Instructions

1. Heat cooking pot and pour-in 16 tablespoons of cooking oil.
2. Fry the chicken feet until color turns light brown. Set aside.
3. On a clean pot, heat 2 tablespoons of cooking oil.
4. Saute garlic and dried chili.
5. Put-in the fried chicken feet, soy sauce, and water. Let boil.
6. Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and simmer until chicken feet becomes tender.Note: add water as necessary.
7. Add vinegar and stir. Cook for 5 minutes more.
8. Turn-off heat, and then transfer to a serving plate.
9. 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.

Beef Pares

Beef Pares

Ingredients:

1/2 kilo beef brisket, cut into large cubes
1/2 cup soy sauce
1 tbsp. sugar
2-3 cloves garlic, chopped
1 small size onion chopped
1 small bundle spring onion, chopped
1-2 pcs. star anise
1/4 cup cornstarch
salt and pepper
cooking oil
garlic fried rice for 4-6 servings
For the Soup

1 small bundle spring onion, cut into 2” length
1 medium size onion, quartered
1/2 head garlic, chopped
2-3 slivers of ginger
1 tsp peppercorns
 
Cooking Instructions
 
Place the beef in a big sauce pan, add enough water to cover the meat. Bring to a boil let boil for 2 to 3 minutes. Drain the beef and discard the liquid, rinse meat off scum. Return the beef in to the sauce pan, add enough water for the soup for 4 to 6 servings. Add in all the soup ingredients, add salt to taste.

Bring to a boil and simmer for 1 to 1 1/2 hours or until the beef are tender.

Separate the meat from the broth, keep aside meat. Using a sieve, filter out the broth off the residue, return the beef soup to the sauce pan, keep hot until ready to serve. In a separate sauce pan sauté garlic and onion until fragrant.

Add in the boiled beef and stir cook for 2 to 3 minutes. Add in the soy sauce, sugar and star anise, stir cook for another 1 to 2 minutes. 
Add in 1 1/2 cup of the broth bring to a boil and simmer for 3 to 5 minutes. 
Season with salt and pepper to taste. 
Thicken sauce with cornstarch dissolved in 1/2 cup of water, cook for another minute or two.

Serve with garlic fried rice and the reserved beef soup, garnish braised beef and soup with chopped spring onion.


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 Pares

Beef Pares

• ½ k. of beef (brisket, flank, short ribs or shank), cut into two-inch cubes
• 6 cloves of garlic
• 1 whole onion
• 1 thumb-sized piece of ginger (wash and scrub, no need to peel)
• 1 tsp. of whole black peppercorns
• 1 star anise
• 1 bay leaf
• 1 tsp. of five-spice powder
• 4 tbsps. of soy sauce
• 4 tbsps. of rice wine
• 1 tsp. of rice wine vinegar
• 2 tbsps. of white sugar
• salt, to taste
• 1 tbsp. of tapioca or cornstarch
• cooked rice, to serve
• toasted garlic bits, to garnish
• fried onion slices, to garnish
• snipped scallions, to garnish

Cooking Instructions:

1. Place the beef in a cooking pot. Cover with water. Place over high heat and boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
2. Rinse out the pot, replace the beef and cover with water once more. Add the garlic, onion, ginger, peppercorns, star anise, bay leaf and five-spice powder. Pour in the soy sauce, rice wine and rice wine vinegar. Stir in the sugar. Simmer gently for two hours or until the meat is very tender.
3. Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
4. When the beef is done, scoop out the meat and transfer to a large bowl. Keep hot.
5. Strain the broth then pour back into the pot. Turn on the heat and bring to a simmer.
6. Dissolve the starch in 2 tbsps. of water. Pour into the simmering broth. Cook, stirring, until thickened and clear.
7. Add the beef to the sauce; simmer for another 10 minutes.
8. To serve, fill a bowl with rice. Arrange several pieces of beef on top. Drizzle with a few tablespoonfuls of sauce. Garnish with toasted garlic, fried onion slices and snipped scallions.

Pork Afritada

Ingredients:

• 1 1/2 lbs. pork, chopped
• 1 big carrot, cut into wedges
• 1 big potato, cut into wedges
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 5 garlic cloves, chopped
• 1 large onion, chopped
• 3 pieces dried bay leaves (laurel)
• 1 cup beef or pork broth
• Salt and pepper to taste
• 2 cups tomato sauce
• 1/2 cup water
• 2 tbsp cooking oil

Cooking Instructions:

1. Heat the cooking oil in a pan and sauté the garlic and onions.
2. Add the pork and sauté until the outer parts are cooked. (Approximately 5 minutes)
3. Add the water, tomato sauce, beef broth & bay leaves. Stir and simmer for 30 to 40 minutes or until the pork is tender. Add more water if needed.
4. Add the carrots and potatoes. Stir and simmer for another 5 to 8 minutes.
5. Add the bell peppers. Add salt and pepper to taste. Stir and cook for another 3 minutes.

Image: yummy.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.

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.