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.

Adobong Mani

Adobong Mani

Ingredients

• 1½ to 2 lbs raw shelled peanuts (with or without skin)
• 1 head garlic, cloves halved
• 2 teaspoons, salt
• 2 cups cooking oil

Cooking Instructions

1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
3. Remove the garlic and set aside.
4. Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
5. Take the peanuts out of the cooking pot and drain excess oil using a sieve.
6. Transfer the peanuts to a mixing bowl. 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.

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.

Pork Sisig

Pork Sisig

Ingredients

• 1 lb. pig ears
• 1½ lb pork belly
• 1 large onion, minced
• 3 tablespoons soy sauce
• ¼ teaspoon ground black pepper
• 1 knob ginger, minced
• 3 tbsp chili flakes
• ½ teaspoon garlic powder
• 1 piece lemon (or 3 to 5 pieces calamansi)
• ½ cup butter (or margarine)
• ¼ lb chicken liver
• 6 cups water
• 3 tablespoons mayonnaise
• 1 tsp salt

Cooking Instructions

1. Pour the water in a pan and bring to a boil Add salt and pepper.
2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
3. Remove the boiled ingredients from the pot then drain excess water
4. Grill the boiled pig ears and pork belly until done
5. Chop the pig ears and pork belly into fine pieces
6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
7. Put-in the ginger and cook for 2 minutes
8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
10. Put-in the soy sauce, garlic powder, and chili. Mix well
11. Add salt and pepper to taste
12. Put-in the mayonnaise and mix with the other ingredients
13. Transfer to a serving plate. Top with chopped green onions and raw egg.
14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

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.

Bopis

Bopis

1/2 kilogram Bopis meat (pork heart and lungs), ground
1 small carrots, diced
1potato, diced
I bell pepper (red or green), diced
1 large onion, chopped
5 cloves garlic, choppes
half thumb size ginger, choppes
Siling haba 
Bay Leaves
Vinegar to taste
1/2 cup water
3 tbsp Soy Sauce
Salt and Pepper to taste
Brown Sugar to taste
4 tbsp Anato oil
1 tbsp Vegetable oil

Cooking Instructions:

 1.  Wash the bopis meat properly.  Place them in a pot and pour water over eat, bring to a boil and simmer until the meat are tender.  Drain bopis meat and rinse in running water. Drain properly to remover excess water.
2.  In a wok,vegetable oil and saute in it the garlic, ginger, and onion.  Throw in the bopis meat.  STir fry for about 2 minutes. Pour 1/2 cup of water and season with the soy sauce and vinegar. Cover and allow to simmer until most of the liquids have evaporated.
3.  Add in the anato oil and throw in the rest of the ingredients. Stir-fry.
4. Adjust taste by adding salt, sugar, and black pepper powder.


source :  Cooking Pinay


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.

Tokwa and Tuna

• 6 oz. ahi tuna
• 14 oz. extra firm tofu
• 1 medium red onion, sliced
• 3 pieces long green chili, sliced
• ¾ cup apple cider or cane vinegar
• 2 tablespoons soy sauce
• 2 tablespoons granulated white sugar
• 1½ cups cooking oil
• Salt and ground black pepper

 Cooking Procedures:

1. Combine the vinegar, soy sauce, and sugar in a bowl. Mix well. Microwave for 15 seconds. Set aside.
2. Rub ¼ teaspoon salt and ⅛ teaspoon ground black pepper on the ahi tuna. Let it stay for 15 minutes.
3. Heat-up the grill. Grill the tuna for 3 to 5 minutes per side.
4. Remove the tuna from the grill. Slice into cubes. Set aside.
5. Heat the oil in a deep cooking pot.
6. Once the oil is hot, deep fry the tofu (two pieces at a time) until the color turns golden brown.
7. Remove the tofu from the cooking pot. Let the excess oil drip. Slice the tofu into cubes. Set aside.
8. Combine the tuna, tofu, onion, and green pepper in a mixing bowl. Toss.
9. Pour-in the vinegar mixture. Gently toss until all the ingredients are well blended.
10. Transfer to a serving plate or bowl.

source :  panlasangpinoy

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.

Squid Sisig

Squid Sisig

Ingredients

• 2 large squids, cleaned and ink sacks removed
• 2 medium yellow onion, minced
• 2 teaspoons minced ginger
• 2 tablespoons cooking oil
• 1 tablespoons soy sauce
• 2 tablespoon garlic powder
• 2 teaspoons salt

Cooking Instructions

1. Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes.
2. Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool.
3. Chop the squid into small pieces.
4. Heat the oil in a pan and then saute the garlic, onion, and ginger.
5. Put-in the chopped squid. Stir and then cook for a minute.
6. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes.
7. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions.
8. Serve with lemon wedges. 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.

Chicharong Bulaklak

Chicharong Bulaklak

• 2 kilos pork mesentery
• 10 cloves garlic, crushed
• 2 medium onions, diced
• 5 bay leaves
• 1 tsp whole peppercorn
• 3 tbsp salt
• cooking oil for deep frying

Dipping Sauce

• vinegar
• 3 cloves garlic, crushed and minced
• 1 small onion,  minced
• salt and pepper to taste 

Cooking Instructions:

1. Wash and rinse the masentery many times until the foul or bitter odor is reduced, if not totally eliminated. Wash inside out.
2. Place the pork mesentery in a large pot or deep frying pan and pour water on it enough to cover it. Let the water boil on high heat for about 10 minute.
3. Drain then, again, pour water on it enough to cover it. Let the water boil on high heat.  Remove any scum.
4. When the broth is clear, adjust the heat to low and add all the ingredients, except for the oil, and continue simmering until the meat is just tender.
5. Remove the meat from the broth, let it cool, drain and slightly dry up. (You can wrap and freeze it if frying is to be done some other time.)
6. To fry, heat enough oil in a large wok or deep frying pan. Slice the boiled meat to manageable sizes. With utmost care, deep fry the meat in batches.
7. Flip them over if necessary to attain even cooking on two sides, golden brown and crisp.
8. Remove excess oil from the cooked meat by properly draining it in paper towel.
9. For the dipping sauce, just mix the ingredient

Bangus Sisig

Ingredients

• 1 large boneless fried bangus, meat segragated and chopped
• 1 large red Onion, chopped
• ½ cup scallions, chopped
• 1 tablespoon chopped chili (labuyo or Thai chili)
• ½ teaspoon ground black pepper
• 1 tablespoon soy sauce
• 2 teaspoons ginger, minced
• 1 cup crushed chicharon (pork rind)
• ½ tablespoon mayonnaise
• ¼ cup unsalted butter
• 1 teaspoon garlic powder
• ½ teaspoon salt

Cooking Instructions

1. Melt-in butter in a large pan
2. Add the onion and cook for 3 minutes
3. Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
4. Add the bangus and then stir.
5. Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 5 minutes.
6. Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
7. Put-in the mayonnaise. Stir.
8. Transfer to a serving plate. Serve.
9. 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.

Chicharon (Crispy Fried Pork Rind)

Chicharon (Crispy Fried Pork Rind)

1 1/2 pounds of pork skin (trimmed of excess fat)
2 tablespoons of vinegar
1 litre Cooking oil
Water and Salt
Black pepper (optional)

Cooking Instructions:

1. In a large pot, pour water, bring the water to a boil and put your pork skins and allow cooking. Boil for about 1-2 hours or until the skin is softened (but not falling apart) and the water is white.
2. Get the pork skins from the boiling water and lay them on a cooling rack set over a baking pan to catch the drippings. Discard the cooking water. If you like to give your chicharon some extra dash of flavor, sprinkle your vinegar evenly over the pork skins.
3. Place the pork skins in the refrigerator uncovered. Let the skins cool completely for several hours or overnight.
4. Use a spoon to remove any fat snuggling at the bottom of the pork skin. The fat should separate from the skin easily. Be careful not to tear the skin, as it will still be soft from cooking.
5. Dry the skin overnight, you’ll know that the skins are ready when they’re, brown, shrunken and brittle. Traditionally, chicharons are dried in the hot sun, secure a spot that receives constant sunlight all day, checking on them occasionally. You can also put them in oven at the lowest setting.
6. If you want to make your chicharon spicy, rub tnem with some black pepper before frying, Fry the chicharon until they puff up and start to float. When done, remove the chicharon and place in a paper towel to remove the oil.
7. Sprinkle with salt and serve.

source :  home kitchenomics

Tuna Kilawin

Tuna Kilawin

• 10 ounces fresh (or fresh frozen) ahi tuna, cubed
• Juice from 3 pieces lemon
• 6 pieces Thai chili, chopped
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon granulated white sugar
• 1/4 teaspoon salt
• A dash of ground black pepper (optional)

Cooking Instructions:

1. Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.
2. Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended.
3. Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 3 hours.
4. Serve chilled. Share and enjoy!

source :  panlasangpinoy

Kapampangan Sisig

Kapampangan Sisig

pork belly is about 450 grams and complemented by about 3 pcs chicken liver. Pork liver also works fine but I find the smooth texture and deeper taste of chicken liver better for the dish.
The meat should be boiled first until tender and to do that, we need some basic ingredients such as 1 tsp table salt, ½ pc bay leaf and ½ tsp whole peppercorn.

Cooking Instructions:

In a small stock pot combine the pork and the above 3 ingredients and cover with enough water, let it boil and continue simmering on low until the meat is just tender. Remove the meat form the pot to properly drain.  

In the same pot with the broth, boil the chicken liver for several minutes until just cooked through and there’s no more traces of blood. Similarly, take out the liver from the pot and drain. You might want to reserve the broth for future use. 

Prepare the other ingredients composed of onion (used the common type or other sweet varieties), some calamansi which I don’t have and sadly substituted with lime or “dayap” and some bird’s eye chilies or “siling labuyo”, if you like it spicy.  

In a small frying pan, heat about ½ inch of vegetable oil and fry the pork meat. Be careful with the nasty oil spatter. You wouldn't like adding some polka dots design on your hands as I did :-(. Flip the meat over and cook the underside. Cook until golden brown and a little crisp on the outside.   

Remove most of the oil from the pan and lightly fry the chicken liver on the remaining film of oil until just sheared on two sides.  

Keep the crispy fried pork belly and liver in a plate to drain excess oil.  

Using a large chopping board and your favorite chef’s knife, roughly chop the meat, liver and onion together. Add bird’s eye chili (if using) and continue chopping, bringing the ingredient to the center whenever needed.  

Transfer in a wide bowl (please use bigger mixing bowl instead), add the lime juice, season with salt and mix thoroughly. I like using a large serving spoon to press the mixture against the bowl essentially letting all the juices to come out and then blending it back into the meat mixture.  

Do this several times for the taste to fully develop. Taste and adjust the seasoning and level of citrus juice according to your preference.   

Transfer the "sisig” in a serving plate and garnish with a slice of lime and some more chilies.

 

 

 

 

Beef Bopis

Beef Bopis

1 kg beef heart and lung combination
1 large red onion, minced
1 large garlic, minced
2 pieces big bell peppers (green and red), chopped

1 small carrot, chopped 1 piece bay leaf
1 teaspoon ground black pepper
hot chili sauce to taste

1 cup cane vinegar
1/2 cup ketchup
Salt to taste

Vegetable oil

Cooking Instructions:

1. Wash heart and lung, slice them to chunks
2. Place the heat and lung chunks in a pot with enough water. Bring to a boil and simmer for at least 1 hour or until the meats are tender.
3. Drain water and allow the meat to cool then chop chop them into small cubes. Set aside.
4. In a deep pan pour vegetable oil and saute garlic and onions.
5. Add chopped heart and lung and stir-fry for about 5 minutes

6. Add in the bell peppers, carrots, bay leaf, ground black peeper and chili sauce. Mix thoroughly.
7. Add vinegar pouring from the side of the pan and bring to boil without stirring. Lower heat and simmer until about 2/3 of the vinegar are absorbed. 

7. Add ketchup and salt to taste. Mix well.
8. Serve.

source :  Cooking Pinay

Kilawing Talaba

Kilawing Talaba (Pickled Oysters ala Ceviche)

1 c. shelled oysters, blanched
1/2 c. vinegar
1/4 c. onions, peeled and chopped
3-5 peppercorns, crushed
1 - 2 tsp. salt

Cooking Instructions:
 
Combine all ingredients and let stand for about 2 hours. Serve cold.

source : filipino village