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

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

Tinolang Isda

Tinolang Isda

1 lb fish, cleaned and sliced into serving pieces ( I use pompano fish)
1 large tomato, coarsely chopped
1 medium onion coarsely chopped
2 cups malunggay, pepper leaves, or spinach
1 thumb-size ginger, peeled and crushed
1 stalk lemongrass, base pounded and tied in a knot
2 pcs chili peppers
10-12 cups water for boiling
2 tsp salt
1/2 tsp ground black pepper

Cooking Instructions:

1. Fill cooking pot with about 12 cups of cold tap water.
2. Throw in crushed ginger and lemongrass and cover. Turn on heat to high and bring pot to a boil. Once boiling, lower heat to medium high and simmer for 15 minutes. This allows the flavor from ginger and lemongrass to seep into the water, before adding the rest of the ingredients.
3. Add chili peppers, chopped onions, and tomatoes. Bring to a boil and simmer for about 5 minutes.
4. Carefully add the slices of fish into the pot. Season with salt and pepper, then cook for additional 15 minutes.
5. Turn off heat and throw in the leafy greens (spinach in my case), stir, and allow to wilt for about a minute or so.

source: russian Filipino kitchen

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.

BAGNET

BAGNET

1 kilo pork belly slab
15 cloves garlic, crashed
1 tsp. peppercorns
2 tbsp salt
2-3 bay leaves
1 Pork Cube
Water for boiling
cooking oil for frying

Cooking Instructions:

Wash pork belly slab and drain.
In a pot large enough to contain the pork, add water enough to cover the pork belly.
Add in salt, peppercorns, garlic, bay leaves, and pork cubes.
Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is fork tender.
Drain pork and pat dry. Prick the skin many times using fork then. Refrigerate overnight or at least 12 hours or you can just air dry it.
In a large frying pan, heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
Chop bagnet and serve

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 Atay at Balunbalunan ng Manok

Adobong Atay at Balunbalunan ng Manok

Ingredients:
1/2 kilo chicken gizzard
1/2 kilo chicken liver
1 head garlic, peeled,crushed
1 medium size onion, peeled, chopped
2 thumb size ginger, skinned, sliced
1 tsp. peppercorns
3-5 pieces bay leaf
3-5 pieces red hot chili
1/4 cup soy sauce
1/3 cup vinegar
salt

Cooking Instructions:

Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken liver into serving pieces. Wash thoroughly, drain and keep aside. In a medium size sauce pan first put in the chicken gizzard, pour in 5 to 6 cups of water then add in the vinegar, soy sauce, garlic, onion, ginger, peppercorns and bay leaf bring to a boil and simmer in medium heat for 30 to 45 minutes or until the chicken gizzard are tender. Add in the chicken liver and chili, cook for another 5 to 10 minutes or until the liquid turns to an oily sauce, correct saltiness if required. 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.

Ginataang Kuhol

Ginataang Kuhol

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Cooking Instructions:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.

source: Lutong Cavite

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.

Inihaw na Liempo (Grilled Pork Belly)

Ingredients:

1 kg Pork Belly (Liempo), 1 inch thick

For Basting:

1/4 cup ketchup
1 tablespoon cooking oil

For Marinade:

1/2 cup soy sauce
6 cloves garlic, crushed
1/4 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
3 tablespoons brown sugar

Cooking Procedure:

In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hours or in a fridge overnight.
Remove the pork belly and then reserve the marinade.
Combine ketchup and oil in marinade then mix well for basting.
Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
Transfer serving plate and serve with steamed rice and spicy toyo-mansi.

Source: FilipinoStyleRecipe.com

Pork Embutido

Pork Embutido

1/2 kg ground pork
1/2 cup finely chopped carrots
1 cup finely chopped ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
Vienna sausages

Cooking Instructions:

Prepare a steamer and set aside.
In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil.
Place vienna sausage on the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
Place the embutido in a steamer and steam for an hour.
Cover with aluminum foil (Be sure the steam will not escape). Steam for an hour.
Remove from the steamer. Let it cool and slice into medallions.
Serve with your favorite catsup or sauces.

Pancit-Bam-i

1 pound of canton noodles
2/3 pound of rice noodles
¹⁄₂ pound of chicken breast
1 pound of pork
1 pound of medium sized shrimp
4 pieces of chorizo (chinese sausage)
5 cloves of garlic, crushed then peeled
1 medium-sized onion, sliced
1 medium-sized red bell pepper, sliced
1 medium-sized green bell pepper, sliced
1 cup of brocolli heads
1 cup of cauliflower heads
¹⁄₂ cup of carrots, jullienne cut
¹⁄₂ cup of snow peas
¹⁄₂ cup of shredded cabbage
¹⁄₂ cup of chopped mushroom
4 tablespoons of soy sauce
2 tablespoons of vinegar
4 tablespoons of cooking oil
1 teaspoon of brown sugar
¹⁄₂ teaspoon of freshly ground black pepper
¹⁄₄ cup of sliced green onions for garnishing (optional)

Cooking Instructions:

In a pot boil the chicken breast in 2 cups of water with a dash of salt until the chicken is cooked through.
Remove the chicken from the water and save the water for later use.
When the chicken has cooled enough to be handled, shred it by pulling it apart with your hands and set it aside as well.
Marinate the pork in 2 tablespoons of soy sauce and cane vinegar for at least 10 minutes.
In a large pan or wok over medium-high heat, sauté the pork for about 2 minutes with a little cooking oil until it is cooked through then remove it from the pan.
When the pork has cooled enough to be handled, slice it into thin strips.
Now take the chorizo and chop it into small pieces.
Put the chorizo in the same pan over medium heat (do not add any cooking oil to the pan).
When the chorizo renders its own oil stir fry until it is fully cooked then remove it from the pan and set it aside.
Next peel the shrimp and add them to the pan along with a little cooking oil.
Stir fry the shrimp until they become pink in color.
Carefully take the shrimp out of the pan using a slotted spoon, leaving the shrimp flavored oil in the pan.
Cut the shrimp into small pieces then set it aside.
In the same pan with the shrimp flavored oil sauté the garlic and onions over medium heat.
Add the chicken and pork back to the pan and sauté for about 2 minutes.
Now add the green and red bell peppers, broccoli, cauliflower, carrots, snow peas, and cabbage.
Sauté for 5 minutes while frequently stirring.
Pour in about one cup of the chicken broth that you saved from earlier (use enough broth to cover mixture in the pan).
Add 2 tablespoons of soy sauce and 1 teaspoon of brown sugar.
Stir it all together then let it simmer for about 10 minutes.
While the broth boils soak the rice noodles in cold water and cut them the length you want them to be with scissors.
In a separate container soak the mushrooms for a few minutes and then coarsely chop them.
Once the broth has boiled for 10 minutes, add the rice noodles and mushrooms and mix thoroughly then let it cook for 5 more minutes.
Add the canton noodles then frequently stir while it cooks for 10 – 15 minutes or until the canton noodles are soft.
Now add soy sauce to taste (do not use salt).
Add the chorizo pieces and ground black pepper then stir for another 5 minutes.
Remove it from the heat and transfer it to a serving dish.
Garnish with spring onions and serve with calamansi or lemon.

source : Filipino chow

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 Liver and Gizzard Adobo

Ingredients

1 lb. chicken gizzard
1 lb. chicken liver
½ cup all-purpose flour
½ cup soy sauce
¼ cup white vinegar
1 teaspoon garlic powder
4 to 6 pieces dried bay leaves
1 teaspoon whole peppercorn
4 to 5 cloves crushed garlic
¾ cup water
Salt to taste
2 tablespoons chopped green onion
4 tablespoons cooking oil

Cooking Instructions

Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
Sprinkle 1 teaspoon garlic powder and ¼ teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
Heat the cooking oil in a frying pan.
Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
Put-in the gizzard and pan-fried liver. Stir.
Add the soy sauce and water. Let boil.
Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
Turn the heat off. Transfer to a serving plate.
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.

Suman Moron

Suman Moron

1/2 cup malagkit (glutinous) rice
1-1/2 cup ordinary rice
3/4 cup coconut milk
1-1/2 cup sugar
1 cup chocolate or cocoa (any brand)
banana leaves, wilted over fire
melted butter
string

Cooking Instructions:

Soak over night the malagkit and ordinary rice. Grind the following day.
Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
Cook over low fire, constantly stirring until thick. Set aside and cool.
Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
Cook/steam for half an hour in a double boiler container or a steamer.

Pancit Molo

Pancit Molo

Dumplings:

1 pound of ground pork
1 pound of shrimp, minced
1 cup of turnips, finely chopped
1 carrot, finely chopped
2 teaspoons of salt
1 tablespoon of freshly ground black pepper
2 eggs
wonton wrappers

Broth:

1 breast chicken, boiled and shredded
2 pounds of chicken bones
¹⁄₂ pound of shrimp, scaled and finely chop
3 slices of ham
cooking oil
¹⁄₂ gallon of chicken broth
salt to taste
black peppercorns, crushed
spring onions, finely chopped
fish sauce
4 tablespoons of garlic, minced
2 onion, finely chopped
garlic, finely chopped and fried for garnish

Cooking Instructions:

Dumplings:

Combine all the the dumpling ingredients in a mixing bowl.
Mix the ingredients thoroughly.
Put a teaspoon of the mixture in each dumpling wrapper and seal the dumpling.
Set the prepared dumplings aside.

Soup:

Bring the chicken bones and chicken breast to boil in a pot of water.
Once the chicken breast is cooked through remove it from the broth to cool.
Continue to boil the chicken bones.
When the chicken breast has cooled, shred the breast meat.
When the chicken bones have fished rendering stock, remove the bones and reserve the stock.
In the same pot that was previously used saute the garlic and onions then add the shredded chicken meat and fish sauce.
Simmer for a few minutes then add the ham, ground black peppercorns, and shrimp.
Simmer this mixture for a couple minutes.
Add the chicken stock and dumplings to the pot.
Bring to a boil then reduce to a simmer.
Simmer for 15 minute or until the pork is well done.
Add salt to taste and MSG (optional).
Serve the pancit molo while it is hot, sprinkled with spring onions and fried garlic.

Shakoy or Lubid Lubid

1½ cups all-purpose flour + extra for dusting
¾ tbsp. instant yeast
½ tsp salt
½ cup water
1 cup oil, for frying
¼ cup sugar
1 tbsp. cinnamon powder

Cooking Instructions:

In a bowl sift flour, add yeast and salt then mix well. Make a well and pour the water in the center and mix until forms a dough.
Knead on a floured surface until smooth then form a ball. If the dough is too sticky just add a little flour and knead more until you get the right consistency.
Grease bowl with oil, place the dough and cover with cloth and leave for an hour for the dough to rise and double its size.
After rising, punch down the dough, knead and roll into log. Cut dough into small sizes evenly.
Roll each piece into a long stick and twist. Place on a baking tray and cover with cloth and let it rest for another hour to rise.
In a wok heat cooking oil in a medium heat, drop shakoy “lubid–lubid” by batches and fry until golden brown. Drain on paper towels, drop in a bowl of sugar or cinnamon sugar is using one. Mix to coat evenly and shake off excess sugar and serve.

Grilled Pork Belly

Grilled Pork Belly

Ingredients

3 lbs. pork belly
¾ cup soy sauce
Juice of 5 pieces lime
1 tablespoon garlic powder
¼ tablespoon ground black pepper
1 teaspoon sriracha sauce or hot sauce

Cooking Instructions

In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well.
Put the cleaned pork belly in a large resealable bag. You can slice the pork belly thinner so that it can quickly absorb the marinade.
Pour the soy sauce mixture in the resealable bag. Let all the air out then seal. Let the pork belly marinate for at least 1 hour. You can place the bag in the refrigerator during the process.
Heat-up the grill. Start to grill the marinated pork belly for 3 minutes per side. Baste the pork belly with the remaining marinade. Note: Do this process at least 3 times. This means that each side of the pork belly is grilled for a minimum of 9 minutes (3 minutes x 3 times). This will prevent the pork from getting burnt quickly. Make sure that you baste it every time you flip it over. Grill longer if the pork belly is not cooked enough.
Remove the pork belly from the grill. Let cool. Slice into serving pieces.
Serve with spicy vinegar. Share and enjoy!

RECIPES

Cooking Instructions:

Cooking Instructions:

Inihaw na Liempo (Grilled Pork Belly)

Ingredients:

Cooking Procedure:

Pancit-Bam-i

Cooking Instructions:

Chicken Liver and Gizzard Adobo

Cooking Instructions:

Shakoy or Lubid Lubid

Cooking Instructions: