Bicol Express

Bicol Express

• 1 med. Eggplant, cut in 1" slices
• 1 med. Ampalaya, cut in 1" slices
• 6 pieces red pepper cut in 1/2" slices
• 6 pieces chili finger (sili)
• 1 cup coconut milk (first extract)
• 1 cup coconut milk (second extract)
• 4 cloves garlic minced
• 1 med. onion
• 1/2 to 3/4 kilogram pork, sliced small
• 1 tbsp Bagoong (alamang) or shrimp paste
• 2 tablespoons cooking oil
• salt
• vetsin

Cooking Instructions:

• Sauté the garlic, onion, pork, shrimp, and bagoong
• Add second extract of coconut milk and bring to a boil
• Simmer until pork is halfway cooked
• Add the vegetables (including the peppers and chili fingers)
• Add first extract of coconut milk and bring to a boil
• Simmer until cooked
• Add salt, vetsin to desired taste

Hot Tip:

• I prefer freshly extracted coconut milk rather than processed-canned coconut milk.
• If you want it to be super spicy-hot, add more red chilies.

Source: Lahat Sarap

Banana Turon

Banana Turon

4 ripe plantains
1/2 cup sugar
8 pieces lumpia wrapper or spring roll wrapper
1/4 cup toasted sesame seeds
oil for frying
water to seal the spring roll wrapper

Cooking Instructions:

1. Cut plantain in half, and cut each half lengthwise.
2. Place 2 plantain in the spring roll wrapper and sprinkle with brown sugar and sesame seeds.
3. Fold wrapper and banana over once, then fold the side ends in, then continue folding until you reach the end of the wrapper. Seal the end with water.
4. Repeat procedure with the rest of the banana slices.
5. Fry in medium high oil until golden brown and crisp.

Note: To keep it crunchy, do not cover it while it is hot.

source :  blogging mama

Shrimp & Tofu with Black Bean Sauce

Shrimp & Tofu with Black Bean Sauce


 1-1/2 lbs shrimp (medium size: 25-30 pcs/lb), no heads
salt
sugar
Vegetable oil
4 cloves garlic, minced
1 small onion, sliced
4 pcs ginger, 1/4" rings
1 tsp red pepper flakes (optional for heat)
3 Tbsps black bean sauce
1-1/2 cups chicken or fish stock
1/4 water with 2 Tbsp cornstarch
fried tofu OR firm tofu, cut into bite sizes
1 bunch cilantro, chopped
2 stalks green onions, chopped

Cooking Instructions:

1. Butterfly shrimp, lay each shrimp on a tray, and lightly salt. Sprinkle sugar on each shrimp. Set aside for 30 minutes.
2. Heat 2 Tbsp oil, fry shrimp (do this in 3 batches) 1-2 minutes per side. Set shrimp aside.
3. Heat 3 Tbsps oil in the same frying pan, saute ginger, garlic and sliced onions for 2 minutes. 
4. Add black bean sauce and pepper flakes (optional), mix well until fragrant. 
5. Add stock and cornstarch water. Bring to a boil and simmer for 2 minutes, sauce will slightly thicken. 
6. Put back cooked shrimp, add chopped cilantro, tofu pieces and chopped green onions. 
7. Add salt and sugar to taste. Serve over white rice.

Chicken Lumpia

Chicken Lumpia

400  grams boneless chicken breast, ground or minced

1 pc. medium size onion, minced

1 small carrot, minced

3  stalks of parsley, finely chopped

1 tbsp soy sauce

1 tsp sesame oil

1 large egg

1/2  tsp iodized salt

a pinch of  freshly ground pepper

25 pieces “lumpia” or spring roll wrappers

1 cup vegetable oil

Cooking Instructions:

1. In a deep mixing bowl, thoroughly combine minced chicken, onion, carrot, celery, salt, and ground pepper
2. Add in soy sauce, sesame oil and eggs. Carefully stir them in with the meat mixture until everything is held together. Taste and adjust salt and/or ground pepper as necessary
3. Take about 1 and ½ tbsp of the fillings and wrap to about half an inch diameter spring roll. Continue rolling and wrapping until you consumed all the mixture. This is good for about 50 pieces spring rolls
4. In a wide non-stick frying pan, heat the oil and fry the spring rolls in batches. Cook both sides in moderate heat until golden brown.  Note that having the correct oil temperature is really important. Have it too hot and the wrapper will burn, cook over insufficient heat and oil will enter the roll
5. Thoroughly drain excess oil from the fried “chicken lumpiang shanghai” using layers of table napkin or you may place it in a stainless strainer
6. Transfer in a serving platter. Serve them hot and crisp along side with your choice of dipping sauce such as tomato ketchup, sweet chili sauce, spiced vinegar or any of your choice

Pinapaitang Baka

Pinapaitang Baka

1/4 lb beef, cut in small cubes and boiled
1/4 lb ox tripe, boiled and cut into small slices
1/4 lb beef intestines, boiled and cut into small slices
1/4 lb beef liver, boiled and cut into small slices
3 cloves garlic, minced
1 thumb size ginger, minced
1 medium size onion, minced
2 jalapeno pepper
7 cups beef broth
salt and pepper
cooking oil

Cooking Instructions:

1. Saute garlic, onion and ginger in oil.
2. Add the boiled beef, ox tripe, beef intestines and liver.
3. Stir fry for 2-3 minutes.
4. Add the beef broth.
5. Bring to a boil.
6. Add the jalapeno pepper.
7. Simmer for another 3-5 minutes.
8. Season with salt and pepper.
9. Serve hot.


source: magluto

Pork Afritada

Pork Afritada

• 3/4 kg pork, chopped
• 1 big potato, cut into wedges
• 1 big carrot, cut into wedges
• 3 pieces dried bay leaves
• 2 cups tomato sauce
• 1 tsp ground black pepper
• 1 ½ cups beef or pork broth
• 1 cup bell pepper, diced
• 1 tsp garlic, minced
• 1 cup onion, chopped
• 2 tbsp cooking oil
• salt to taste

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 bay leaves and tomato sauce then simmer for 5 minutes
4. Add the ground black pepper then pour-in the broth and simmer for 30 to 40 minutes (or until the meat is tender)
5. Put-in the potato and carrots then simmer for 5 to 7 minutes
6. Add the bell pepper and simmer for 3 another minutes
7. Season with salt
8. Serve hot. Share and enjoy!

Sinuglaw

Sinuglaw

1 kilo pork belly (liempo),
       cut into 3/4-inch-thick pieces
2 tablespoons fish sauce (patis)
2 cloves garlic, minced
juice from 6 pieces calamansi
dash of pepper
1/2 kilo fresh, good-quality tanigue or 
      sashimi-grade tuna, 
      cut into 3/4-inch pieces 

For The vinaigrette
1 cup cucumber, peeled, 
      seeded, and sliced into 
      half-rounds or diced into 
      1/2-inch pieces
1 large red onion, sliced thinly
1 thumb-sized piece ginger, finely chopped
1 cup native coconut vinegar
2 tablespoons sugar 
      (adjust seasoning based on acidity of the vinegar)
juice from 4 pieces calamansi
1/2 teaspoon salt
dash of black pepper
2 bird's eye chilies, sliced into rounds (optional)

Cooking Instructions:

1  Marinate pork in fish sauce, garlic, calamansi juice, and pepper for 10 minutes.

2  Grill pork over hot charcoals until cooked, about 5 to 8 minutes per side. Chop into 1-inch pieces and set aside. 

3  Make the vinaigrette: Mix all ingredients together in a bowl.

4  To assemble, arrange fish chunks on a platter and top with grilled pork. Pour vinaigrette over, then serve.

source:  yummy.ph

Melon Juice

Melon Juice

• 1 medium sized melon/cantaloupe
• 1.5 litres water
• 1 large can evaporated milk (Optional)
• sugar (according to desired sweetness, Filipinos love it sweet)
• ice cubes

Cooking Instructions:

1. Cut melon in half; remove the middle part with seeds.
2. Scrape melon meat and place it in a large pitcher.
3. Pour in the water and evaporated milk.
4. Stir in sugar and ice.

Notes

You can omit the evaporated milk and replace it with same amount of water, some serve it without milk.
If using milk you need to consume it immediately as it will turn bitter due to their proteolytic enzyme which breaks down the milk proteins, this happens occasionally I am not sure why but most probably the content of enzymes varies between different melons

source : Ang Sarap

Chicharon Bituka

Chicharon Bituka (Crackling Intestines)

2 kilos (about 4.5 lbs) of beef intestines
rock salt
1/3 cup vinegar 
a piece of ginger, 
some iodized salt and some chili powder. 

Seasoning:
2 teaspoons of very fine iodized salt
about ¼ teaspoon chili powder (more if you like)
a dash of MSG (optional)

Cooking Instructions:

First step is to cut the intestines to about 40 cm (15 inches) segments. Wash them properly over running water then drain.

Fold one end of the intestine inside the tube. Then use the bamboo stick to push it through to the other end effectively turning the intestine inside out. 

Using hands, rub the intestines with rock salt to remove the white slimy membrane of the inner wall. 
Rinse it properly under running water. Do this several times then drain it thoroughly.

As the final step, add in about 1/3 cup vinegar. Mash the intestines with the vinegar to further remove fatty membrane and slimy substance. 

The intestine will turn to pale white color as the vinegar will remove traces of objectionable substances. Do this twice then rinse the intestines off. 

Heat two large casseroles half filled with water. When the water is boiling, add all the intestines in the first casserole and let the water boil again. When it is already bubbly and scum starts to appear on the surface, lower the heat and carefully transfer the intestines to the second casserole with boiling water.
Add in one tablespoon of iodized salt and 2 crushed thumb-sized ginger and continue simmering on low heat until the intestines are just tender. It would usually take an hour, sometimes more, especially for the tougher beef intestines like this.

Remove the intestines from the broth; let it cool and slightly dry up. Cut it all up to about 1-inch length. Discard the broth.

This involves two-time deep frying. Heat enough oil in a medium wok or frying pan. When the oil is really hot, carefully deep fry the intestines in batches until just light brown in color. This is just partially cooked at this point. Drain the excess oil using paper towels. While it cools down, continue frying with the rest of the intestines.  

After the last batch, the first batch should be ready for the second and final frying. Repeat the deep frying process, but this time, cook until the intestines are golden brown and crisp.

In the meantime, mix about 2 teaspoons of very fine iodized salt, about ¼ teaspoon chili powder (more if you like) and a dash of MSG (optional) in a small bowl until a seasoning like this is attained:

Drain the fully cooked “chicharon” in paper towels. Sprinkle them with the special seasoning while still hot. When it has cool down and become crisp, transfer in a wide platter and serve with the traditional vinegar + chili + garlic + salt dipping sauce.

Stuffed Pork Belly roast with Apples & Sage

Stuffed Pork Belly roast with Apples & Sage

for the apple stuffing

• 4 granny smith apples, peeled and roughly chopped
• 1 red onion, finely chopped
• 4 garlic cloves, crushed
• 1 T apple cider vinegar
• 2 T fresh sage, chopped
• salt & pepper to taste

for the pork belly

• 1.5kg pork belly
• salt & pepper (I used smoked salt)
• 2 T olive oil
• 4 red onions, quartered
• handful fresh sage leaves

Cooking Instructions:

1. Pre-heat the oven to 200°c.
2. To make the apple stuffing, fry the apples and onion in a splash of olive oil until golden brown.
3. Add the garlic and sage and allow to fry for another minute before adding the apple cider vinegar.
4. Season to taste and set aside.
5. Season the pork belly and place the apple stuffing on one edge (lay the pork belly on the counter in front of you). Carefully roll the pork belly and secure with string.
6. Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray.
7. Drizzle the pork belly with olive oil and season with more salt and pepper.
8. Place the pork belly in the oven.
9. Allow to roast for 30 minutes at 200°c before turning down the heat to 160°c. Allow to roast for another 2 hours. (I like to check the belly every 30 minutes or so to make sure the onions and apples aren't burning. If it seems like the roasting dish is too dry, you can add a cup of water/apple juice)
10. After 2 hours, remove the belly from the oven and allow to rest for 10 minutes before carving and serving with the caramelised apples and onions from the roasting tray.

source :  simply-delicious-food

Lechong Manok

Lechong Manok

1 whole large size chicken, wash drained
2 tbsp. sampalok sinigang mix
1 small size onion, quartered
1/2 lemon, sliced
1/2 head garlic, crushed
3-4 stalk lemongrass, trimmed crushed at the stem.
salt and pepper

Cooking Instructions:

1. Rub chicken inside out with the sinigang sampalok mix, salt and pepper to taste. 
2. Let stand for at least 15 minutes or overnight. Now stuff the chicken cavity with the lemon grass, onion, garlic and lemon. Tuck in neck inside the cavity. 
3. Preheat oven at 350°F to 400°F. Skewer the whole chicken onto the steel skewers, making sure to use the locking fins. 
4. Hang skewers onto rotisserie of the oven. 
5. Roast chicken with the rotisserie on for 1 hour to 1 1/2 hours changing the rotisserie rotation direction a few times. 
6. Roast until golden brown. Let rest for 15 to 20 minutes before serving.

source:  overseas pinoy cooking

Adobong Manok sa Patis

Adobong Manok sa Patis

• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 1 head garlic, peeled and minced
• 3 pounds whole chicken, cut-up to serving pieces
• ¼ cup fish sauce
• ½ cup vinegar
• 2 bay leaves
• 4 to 5 peppercorns, crushed
• 1 cup water
• salt to taste

Cooking Instructions:

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add chicken and cook, stirring occasionally, for about 8 to 10 minutes or until lightly browned and juices run clear.
2. Add fish sauce and bring to a boil, stirring once or twice to coat chicken pieces. Add vinegar and bring to a boil, uncovered and without stirring, for an about 3 to 5 minutes.
3. Add water, bay leaves and peppercorns. Lower heat, cover and cook for about 20 to 30 minutes or until chicken pieces are fork-tender and sauce is reduced. Season with salt to taste.

source :  kawaling Pinoy

Sweet Chili Shrimps

Sweet Chili Shrimps

100 grams fresh medium shrimps
1 cup 7-Up or Sprite
2 pieces native chili (labuyo) or hot sauce or pepper falkes
1 tbsp minced garlic
banana catsup (amount depending on your liking)
butter(amount depending on your liking)

Cooking Instructions:
 

1. Marinate shrimps for an hour in 1/2 cup 7 Up. Remove the liquid. 
2. In a frying pan over medium heat, saute garlic and chilies in oil until oil is tinged with red. 
3. Add butter and shrimps. Stir until shrimps turns pinky-orange. 
4. Add catsup and remaining 1/2 cup 7 Up. 
5. Simmer until the shrimps are opaque but still moist-looking and juicy. Serve.

source: Lutong Cavite

Arroz ala Cubana

Arroz ala Cubana (Rice with Beef and Plantains)

1 lb lean ground beef
2 tsp vegetable oil
2 garlic gloves, minced
1/2 onion, chopped
1/4 c tomato paste
1/2 c stock or water
salt
pepper
3 tbsp sugar
4 (saba) bananas, sliced
vegetable oil for frying
4 eggs
4 cups steamed white rice

Cooking Instructions:
 
Saute onions and garlic for 2 minutes. Add ground beef, salt and pepper, and cook until meat is brown. Add tomato paste, stock or water, and sugar. Lower heat and cook for 15 minutes.

In a separate pan, heat vegetable oil and fry burro bananas on both sides, about 2 minutes per side. Remove from heat and set aside.

Fry the eggs, sunny side up. Serve on top of a cup of steamed rice, with a scoop of the ground beef and the fried burro bananas on the side.


source : filipino village

Adobo sa Dilaw

Adobo sa Dilaw

Cooking oil for sauteeing
1 medium onion, sliced
3 cloves garlic, crushed
2 tsps. yellow ginger (turmeric), cut into strips
1 lb. pork, cut into 1″ by 2″ pieces
2 lbs. chicken, cut into serving pieces
1 to 1 1/2 tsp. peppercorn
salt to taste
1 cup vinegar
1 1/2 cups water

Cooking Instructions:

1. In a saucepan, sautee onion, garlic and yellow ginger in cooking oil.

2. Put in pork, peppercorn, salt, vinegar and water. Simmer until pork is half tender.

3. Add the chicken and continue to simmer until the vinegar is completely absorbed by the chicken and the sauce thickens with juices (oil) coating the meat.

source : wow Batangas