Bacolod City's Chicken Inasal

Bacolod City's Chicken Inasal

Serves: 3-6 people

• 1 whole chicken, cut into 6 parts (legs, wings, breasts)

Marinade

• 1 head garlic, macerated
• 2 tbsps. chopped ginger
• 1 tbsp. brown sugar
• 1/3 cup sinamak (native coconut vinegar)
• 10 pieces calamansi extract (the juice)
• 3 stalks tanglad (lemon grass), julienne
• salt and coarsely ground pepper

Basting Sauce

• 1/2 cup margarine or butter
• 1/4 cup atsuete (annatto seeds) oil
• salt and pepperlarge
• bamboo skewers
• charcoal for grilling

Cooking Instructions:
 
In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.

Meanwhile in a saucepan, over low fire, combine margarine/butter and annatto seeds. Stir until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.

After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.

Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).

* You can use whole chicken and roast it in the oven. Make sure that when you marinate the meat, rub the mixture all over the chicken including in the cavity.


source :  centrale Bacolod

Bacolod City’s Famous Kansi Recipe

Bacolod City’s Famous Kansi Recipe

– 2 lbs Beef Shank with bone marrow
– 2 lbs Beef Pata (Knee) or Maskara (face)
– Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
– Green Jackfruit (Langka)
– Tanglad (lemon grass)
– 1 small head of Garlic minced
– Tomato
– Sea Salt and Pepper
– Sili
– 1 tbsp of Atsuete (Annato seeds)

Cooking Instructions:

– In a pressure cooker, brown half of the minced garlic and set aside for garnish later
– Add the rest of the garlic until slightly brown and saute with the tomatoes.
– Add the beef shank and beef pata.
– Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
– After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
– Take out the scum that’s floating on the top
– Add the lemongrass and Kamias
– Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
– Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
– Add the Langka and continue cooking till it’s fork tender
– Add the extract from the Annato seeds
– Bring back the shank and season with salt and pepper to taste
– Garnish with the crunchy garlic you had set aside

Serve hot.

source :  centrale Bacolod

Ginataang Tahong

Ginataang Tahong

2 tbps oil
1 tsp garlic, minced
1 red siling labuyo
1 tsp ginger, finely chopped
2 tsp lemon grass, chopped
1 kilo mussels (steamed and shells removed)
1 cup coconut milk


Procedure:

1. In pan heat oil and add garlic, siling labuyo, ginger and lemon grass. 
2. Add coconut milk until think. 
3. Add the precooked mussels. 
4. Cooked for a few minutes. Serve.

source: Lutong Cavite

How to make Adobong Puti, Old Style White Adobo

·     

    How to make Adobong Puti, Old Style White Adobo

·         chicken - 3 pounds, cut in serving pieces

·         white cane vinegar or Filipino Sukang Maasim - 1 cup (Filipino brands, from Asian markets)

·         water - 4 to 5 cups enough to cover chicken in pot

·         garlic - 2 Tablespoons, chopped

·         bay leaves - 3 pieces

·         black whole peppercorns - 1 teaspoon, freshly crushed

·         salt - 1 teaspoon

·         boiled jasmine white rice - for serving

Cooking Instructions:

·         In a large, deep pot, over medium high heat, combine all the ingredients together – the chicken, vinegar, water, salt, garlic, bay leaves, black peppercorns. Do not stir yet.

·         Allow the mixture to come to a full boil, after about 10 minutes. Lower heat to a slow simmer. Stir just a little, just enough to let the ingredients blend well.

·         Simmer over medium low heat till chicken is tender, for about 2 hours for this amount. (Note: I used my slow cooker to cook this. Setting was on High, and the chicken adobo cooked in 6 hours in the crock pot).

·         Using a large cooking spoon, slowly scoop some of the sauce that has slightly thickened and pour some over the simmering chicken. The sauce would have reduced and by the time the chicken adobo is cooked, very little liquid remains in the pot. Serve hot with boiled jasmine white rice

      source : Asian in America mag

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 Estofado

Pork Estofado

3 lbs pork, cubed
3 pieces dried bay leaves
1 tablespoon whole peppercorn
1 1/2 cup carrot, sliced
4 plantain bananas, sliced diagonally (1 inch thick)
1/2 cup vinegar
3/4 cup soy sauce
3 tablespoons brown sugar
1 cup water
5 tablespoons minced garlic
1 cup cooking oil

Cooking Instructions:

1. Heat a frying pan and pour 3/4 cups of cooking oil.
2. When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.
3. Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.
4. When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
5. Add the cubed pork and cook for 7 to 10 minutes.
6. Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork is tender.
7. Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.
8. Add brown sugar and carrots. Stir then simmer for 10 minutes more.
9. Turn off the heat and transfer the contents of the cooking pot to a serving plate.
10. Garnish with fried bananas then serve.

source :    panlasang Pinoy

Gambas a la Plancha (Pan Fried Shrimp)

Gambas a la Plancha (Pan Fried Shrimp)

500 gm. fresh medium-sized shrimps, in shell
2 tbs. coarse salt
1/4 c. olive oil
2 tbs. chopped parsley
1 clove garlic, minced
5 tbs. olive oil or cooking oil

Cooking Instructions:

1. Toss shrimps and coarse salt together. 
2. Heat a heavy skillet until very hot. 
3. Drop shrimps and stir to keep from sticking. 
4. Cook 1 minute, then add 4 tbs. olive oil. Cook 3 minutes more. 
5. Transfer to a platter. Mix parsley, garlic and 1 tbsp. olive oil. Serve with shrimps.

source : filipino village

Beef Mechado

Mechado

• 1.5 kl of Beef meat and bones
• 1/4 cup vinegar
• 2 pcs potatoes (big diced)
• 1 pc carrots (big diced)
• 1 pc capsicum (big diced)
• 4 pcs tomato quartered
• 2 cloves garlic (crushed)
• 1 med onions (sliced)
• 2 cups water
• 3 pcs bay leaf
• 3 tbsp soy sauce
• salt & pepper to taste
• 2 tbsp fish sauce(patis)
• chillies optional

Cooking Instructions:

1. in a large sauce pan, place all ingredients except carrots & potatoes. bring to a boil using low heat for 45 minutes. (stirring every 5 minutes)
2. when beef is half tender, pour in potatoes & carrots, chillies.

Morcon

Morcon

• 1 kg beef eye of round or flank steak, 3/4 inch thick in one piece
• 2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth)
• 1/4 tsp salt
• 1 liter pineapple juice
• 1/2 cup soy sauce
• 1 piece medium sized carrot, cut into long strips
• 1/2 cup flour
• 1/2 cup cooking oil
• 4 pieces hotdogs, cut in half lengthwise
• 2 pieces sweet pickled cucumber, cut lengthwise
• 3 pieces hard boiled eggs, sliced
• 3 ounces cheddar cheese, cut in strips

Cooking Instructions:

1. Marinate the beef in soy sauce and pineapple juice for at least 1 hour
2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side
3. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up
4. Place cooking oil in a pan and apply heat
5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil
7. Pour-in half of the soy sauce-pineapple juice marinade,salt and simmer until the beef is tender
8. Remove the strings and slice into serving pieces
9. Place in a serving dish and add the sauce.
10. Serve hot. Share and enjoy!

Filipino Callos

Filipino Callos

• 1/2 kilo Tripe
• Freshly ground Pepper
• 2 chorizo bilbao sausages, sliced diagonally
• 1/4 cup extra virgin olive oil
• 1 1/2 cups Tomato sauce
• 1 medium
• red bell pepper, cut into 1-inch squares
• 1 medium size carrots, diced
• 1 medium size potato, diced
• 2/3 cup pitted green olives
• 3/4 cup chickpeas
• 2 cups vinegar
• 7 liters water
• 1 1/2 kg ox hooves
• 2 tablespoons corn oil
• 1 onion, diced
• 3 cloves garlic, peeled and crushed
• 1 cup chopped tomatoes (fresh or canned)
• Salt
• Tabasco sauce (optional)

 

Cooking Instructions:

1. Clean and wash the Tripe in vinegar thoroughly. Rinse and brush to remove any dirt.
2. Boil Tripe in 9 cups of the water for 8 minutes. Drain and discard water.
3. Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
4. In a casserole, combine Honeycomb Tripe and ox hooves.
5. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
6. Remove meats from broth and let cool. Reserve 1 ½ cups of the broth.
7. Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
8. Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
9. Heat olive oil in a casserole and saute until fragrant.
10. Add the sliced meats and saute until lightly brown.
11. Pour in tomatoes, canned tomato sauce, potatoes and the reserved broth. Simmer for about 5 minutes.
12. Add the chorizo, carrots, red bell pepper, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
13. Simmer just enough for the vegetables to heat through.
14. Serve with steam rice.

Image credit:  http://www.munchpunch.com
Recipe source: http://www.pinoyrecipe.net/

Pork Asado

Pork Asado

1 – 1.5 kg. slab of porkloin, skin and excess fat removed
1 1/2  cup water
1/2 cup soy sauce
10-12 peppercorns
1/4 cup brown sugar
4 garlic heads, peeled and crushed
2  large onions, peeled and quarted
2 medium redbell pepper, seeded and sliced
1 tbsp. hoisin sauce (optional)
2 tbsp. cornstarch, dissolved in 1/4 cup water

Cooking Instructions:

1. Prick the meat with a fork in several places.
2. Place all ingredients in a large heavy pan except cornstarch.
3. Bring the sauce to simmer. Adjust fire to low. Cook for an hour to one hour and a half until meat is tender, regularly turning each sides.
4. If meat is completely tender, take the pork out of the sauce, place on a plate and let it cool to room temperature while making the sauce.
5. Let the sauce simmer on a medium pan and add the dissolved cornstarch.
6. Constantly stirring until desired thickness of the sauce is carried out. You may add salt, soy sauce and sugar depending on you desired taste. Remove from heat.
7. Slice cooked pork into 1/4  inch pieces. Place on a serving platter and pour the sauce over them.
8. And serve.

Cassava Cake

Cassava Cake

• 2 packs grated cassava (about 2 lbs total weight)
• 2 cans coconut milk (4 cups)
• ½ (12 oz.) can evaporated milk
• 3 pieces egg
• ¼ cup butter, melted
• 8 tablespoons cheddar cheese, grated
• 1 cup condensed milk
• 16 tablespoons granulated white sugar
• 2 tablespoons flour

Cooking Instructions:

1. Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
6. Pour-in the condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!

source : panlasang Pinoy