Buko Pandan

Buko Pandan

1 and a 1/2 cup young coconut strips (Buko)
5 ounces condensed milk
8 ounces table cream or all-purpose cream
3 ounces powdered gelatin
1 and 1/4 cups water
6 drops Buko Pandan flavoring (available in Asian Stores)
2 scoops vanilla ice cream (optional)
1/2 cup small tapioca pearls, cooked (optional)

Cooking Procedure:

1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting it in the refrigerator).
5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional)
8. Serve chilled, share and enjoy!

source :

Betamax (Grilled Chicken/Pork Blood)

Betamax (Grilled Chicken/Pork Blood)

1 cup Chicken blood
1 teaspoon Salt
1 teaspoon Pepper
5 cups water
2 teaspoon Oil
2 teaspoon Soy sauce
1/2 cup Ketchup

Cooking Procedure

1. Combine the chicken blood, salt and pepper in bowl.
2. Boil 5 cups of water and pour in the mixture.
3. Drain the water when the blood thickens. Let it cool.
4. Cut into cubes and skewered.
5. Grill the blood over a charcoal stove for 10 minutes while basting with the mixture of oil, ketchup and soy sauce and let the flavour be absorbed.

source :  home kitchenomics

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

Pork Hock Caldereta

 

 

Pork Hock Caldereta

• 2 lbs Pork leg (pata), sliced crosswise
• 3 garlic cloves, crushed and chopped
• 1 onion, finely chopped
• 4 cups water
• 1 cup red bell pepper, round cut or you can cut into strips
• half can tomato paste (sevilla)
• 1 can garbanzos
• 1 tsp. crushed chili
• 2 cups potatoes, sliced
• 2 cups carrots, sliced
• 1 cup cooking oil
• soy sauce to taste
• pepper
• 2 soda crackers (sky flakes crushed)

Cooking Instructions:

1: Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown.
2: Remove the fried carrots and potatoes from the pan and set aside.
3: In the same pan where the vegetables were fried, sauté red bell pepper, and then set aside. Next, sauté the garlic and onions.
4: Add the beef and simmer for 5 minutes.
5: Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2 hours if using an ordinary pot).
6: Add the tomato paste and sky flakes and simmer for 10 minutes.
7: Add garbanzos, carrots, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes
8: Add soy sauce and pepper to taste
9: Serve Hot. Enjoy!

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

Fried Fish with Soy Sauce

Fried Fish with Soy Sauce

• 500 grams clean tilapia fish (or any fish that you like)
• 5 tablespoon light soy sauce
• 4 cloves garlic (chopped)
• 10 grams ginger (cut into strips)
• 3 stems of green onions (separate head and leaves – sliced)
• tomato (sliced)
• 80 ml water
• 1 teaspoon salt
• cooking oil for frying
• 1/2 tablespoon olive oil (OR any cooking oil)

Note: All ingredients must be properly clean.

Cooking Instructions:

1. Wipe 1 tsp of salt to the fish. Set aside for 15 minutes.
2. Heat the frying pan and heat the cooking oil in a frying pan.
3. Fry the fish.
4. Set aside the fish. Heat another cooking pan. Heat 1/2 tablespoon of olive oil.
5. Saute garlic, ginger and head of the green onions for 30 seconds.
6. Add the tomatoes, then fish. Consider flipping the fish gently 30 seconds each side.
7. Add the leaves of the green onions and simmer for 30 seconds.


source:  the food recipe

Filipino Style Spaghetti

Filipino Style Spaghetti  

(serves 3 – 4)

• half a bulb of garlic, minced
• 1 medium-sized white onion, sliced
• 175 grams pasta noodles, cooked according to package instructions
• 1/4 cup salty, starchy water used to cook the pasta
• 250 grams tomato sauce
• 142 grams vienna sausage (I use Libby’s), drained and sliced
• 411 grams canned diced tomatoes, with the liquid reserved.
• 5 – 7 pieces sweet longganisa, sliced into bite sized pieces.
• 3 – 5 tablespoons coconut sugar (or use brown sugar)
• dried thyme, salt and pepper to taste

Cooking Instructions: 

1. In a pan, heat oil over medium heat. Add the garlic and onions and saute until onions start to sweat and garlic is fragrant.
2. Add the longganisa and cook until the fat renders and it is starting to brown.
3. Add the diced tomatoes together with the liquid. Add the tomato sauce and simmer until the sauce has reduced and has thickened. Add the vienna sausage.
4. Mix in the sugar, season with salt, pepper and thyme.
5. When the sauce has reduced, add the starchy water and raise the heat to high. Add in the pasta and mix well. Serve immediately and top with grated cheese (optional)

source :  the Hungry Giant

Sinigang na Baboy na may Langka

SINIGANG NA BABOY NA MAY LANGKA

• 1/2 kilo of pork spare ribs
• 3-5 pieces siling haba
• 1/2 kilo hilaw na langka
• 1 bunch of kangkong leaves
• 1 pack sinigang mix
• salt to taste

Cooking Instructions:

Boil pork spare ribs till almost tender then add the siling haba and langka. 

Continue to simmer till meat is tender and langka is cooked through. 

Add the bunch of kangkong then bring to a boil.  

Add the sinigang mix. 

Check for taste and adjust for salt as necessary.

source :  ascientistinthekitchen

Adobong Pula

Adobong Pula

INGREDIENTS:
½ cup, achuete oil
500 grams fatty pork belly, sliced 1½ inch wide by 2 inches length
1 kg fresh chicken (adobo cut), include the heart, liver and gizzard
2 heads garlic, lightly pounded, skin on
1 cup patis
3 cups kaong vinegar
2 tablespoons black whole peppercorn (lightly pounded)
6 bay leaves
1 tablespoon black whole peppercorn

PROCEDURE:
 
In a big container, combine all the ingredients (except bay leaves, one of the two garlic heads, and the 1 tablespoon black peppercorn) cover and marinate for 3 hours.
Make achuete oil, by heating 1 cup of oil in a pan. Once the oil starts to smoke, lower the flame and place two tablespoons of achuete. In less than a minute, the oil will turn from yellow gold to vermillion. Move the seeds occasionally with a wooden spoon; don’t allow the achuete seeds to burn.
The oil will be ready in two minutes. Strain and decant the oil in a non-plastic container and discard the spent seeds.
After 3 hours, separate the pork from the chicken and place it on a clean plate. Keep the remaining marinade aside.
Heat a Dutch oven and place ¼ cup of achuete oil, saute the other garlic (lightly pounded, skin on).
Once it starts to impart a scent, put in the pork belly and pan fry until it turns a little golden brown.
Take the pork belly out, add more achuete oil if necessary and pan fry the chicken until it turns golden brown. Add the bay leaves and remaining black peppercorn. Return the pork belly and pour in the marinade. Add vinegar or patis accordingly, bring to a boil. Once it starts to boil, lower the flame to the cooker’s possible lowest setting. Cover, let it simmer, for 45 mins to 1 hour, or until the liquid is reduced to half.Serve with steamed white rice and fried sweet potato, fried plantain or saba banana.



source :  GMAnetwork

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 Tocino

Pork Tocino

Ingredients

• 1/3 cup brown sugar
• 1/3 cup white sugar
• 2 tablespoons Kosher salt
• 2 teaspoons annatto powder
• 1 teaspoon Anisette
• 1/4 teaspoon pink salt (aka InstaCure, Prague Powder)
• 2 lbs pork shoulder cut into 1/4-inch slices

 

Cooking Instructions

1. To make the cure: In a small bowl, mix together brown sugar, white sugar, salt, annatto powder, Anisette, and pink salt.
2. Place pork slices in a medium container. Add in cure and toss to evenly coat pork. Cover and let cure in refrigerator for 3 days.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill pork slices over medium-high direct heat until lightly charred and cooked through, about 3 to 5 minutes per side. Transfer to a plate, let rest for 5 minutes, then serve.

source:  meatwave.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 Pork Belly

Grilled Pork Belly

• 1 lbs pork belly
• 1/2 cup soy sauce
• 1 piece lemon (or 3 to 4 pieces calamansi)
• 1/2 tsp ground black pepper
• 1 tsp salt
• 4 cloves garlic, crushed
• 1/4 cup banana catsup
• 1 tbsp cooking oil

Cooking Instructions:

1. Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.
2. In a bowl, pour the pork belly marinade then add banana catsup and cooking oil. Or, you can use tomato paste, I use tomato paste because catsup is not available. Stir well. (This will be the basting sauce)
3. Grill the pork belly while basting the top part of the pork after flipping it over.
4. Serve hot with spiced vinegar or toyomansi. Share and Enjoy!

source : 

Kare-Kare

Kare-Kare

Meat

• 1 oxtail
• 1 ox leg
• 1 ox tripe

Vegetables:

• 2 medium sized eggplant cut in small pieces
• 1 banana heart sliced diagonally (optional)
• 1 bunch of pechay or baby bok choy
• 1 bunch of sitaw (snake/string beans)
• 1/2 head of cabbage

Other Ingredients :

• 1 cup peanut butter
• 4-5 cloves of garlic, minced or chopped
• 1 big onion sliced thinly
• 3 tablespoon cooking oil

 

Cooking Instructions:

1. Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
2. Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
3. In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
4. Put the meat in the skillet and continue mixing.
5. Pour in the stock and bring to a boil for another 10 minutes.
6. Add the vegetables.
7. In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
8. Serve hot with bagoong alamang and boil rice.

Note:

• Don’t over cook the vegetables, you can also cook or blanch the vegetables separately in a caserrole and them mix it when the dish is about to be served.
• Traditionally, annatto (achuete) seeds are added to redden the dish. Annato seed are now also available in powder form.

Adobong Tahong

Adobong Tahong

Ingredients

• 1 lb. Mussels, cleaned and shell removed
• 3 cloves garlic, crushed
• 3 tablespoons soy sauce
• 2 tablespoons white vinegar
• 4 pieces dried bay leaves
• ½ tablespoon whole peppercorn
• 2 tablespoons toasted garlic
• 2 tablespoons cooking oil
• Salt to taste

Cooking Instructions

1. Heat the cooking oil in a cooking pot.
2. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.
3. Add the mussels. Stir and cook for 2 minutes.
4. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes.
5. Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.
6. Add salt to taste. Transfer to a serving plate.
7. Top with the remaining toasted garlic. Serve.
8. 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.

Chicken Adobo

Chicken Adobo

• 6 garlic cloves, crushed
• 1 cup cider vinegar
• 1 1/2 cups chicken stock
• 1 bay leaf
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp annatto seeds
• 3 tbs soy sauce
• 3 lb 5 oz chicken pieces
• 2 tbs oil
• Steamed rice and kaffir lime leaves for serving

Cooking Instructions:

1. Combine garlic and next 6 ingredients in a large bowl.  
2. Add chicken, cover, and marinate for at least 2 hours in the fridge.  
3. Transfer chicken mixture to a large heavy-bottomed saucepan and bring to a boil.  
4. Reduce heat, cover, and simmer for 30 minutes.  
5. Remove lid and continue cooking for 10 minutes, or until chicken is tender.  
6. Remove chicken from pan and set aside.
7. Bring liquid to a boil and cook over high heat for 10 minutes, or until reduced by half.
8. Heat oil in a wok or large frying pan, add chickn in batches, and cook over medium heat for 5 minutes, or until crisp and brown.  
9. Pour boiled marinade liquid over chicken, garnish with lime leaves, and serve with steamed rice, if desired.

source :  filipino recipes

Inihaw na Liempo

Inihaw na Liempo

• 1 kg (2 lb) liempo (pork belly)
• Cloves of 1 head of garlic, crushed
• 125 ml (1/2 cup) 7-up or Sprite
• 125 ml (1/2 cup) vinegar
• 2 tablespoons sugar
• Freshly ground black pepper

• Vinegar-Soy Dip
• 1 medium onion, finely diced
• 250 ml (1 cup vinegar)
• 125 ml ( 1/2 cup) soy sauce
• Freshly ground pepper
• 1 sliced finger chili, (optional)

Cooking Instructions:

Slice liempo (pork belly) lengthwise about 2cm (3/4 in) wide.
Combine garlic, Sprite/7-up, vinegar, sugar and pepper in a bowl. Pour over liempo (pork belly). Cover and marinate 3 to 4 hours in refrigerator.
When ready to cook, drain the pork and discard marinade. Heat grill to medium and grill pork until thoroughly cooked, about 15 to 20 minutes on the first side and 10 minutes on the other. Make sure not to burn the pork .
To make the Vinegar-Soy Dip; combine onion, vinegar, soy sauce and pepper in  a bowl. Stir well to blend. If you wish to have a spicier dip, add the sliced chili according to your preference amount.
Serve the grilled liempo (pork belly) with the dip and cooked white rice. 


source :  goodfoodblogph

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.