Wednesday, February 25, 2009

For Beginner CHOCOLATE CAKE


my very simple

CHOCOLATE CAKE

6 eggs separate yolk and white

1/4 cup cocoa powder

3/4 sugar

1 tbsp milk


1)add; yolk,cocoa powder , sugar and milk

2) i mixer ang white egg


then pagsamahin ang 1 and 2 haluin. . .ilagay sa spring form cake lagyan sa loob ng baking paper at saka i bake ng 180c 30 minutes

Tuesday, February 24, 2009

chawan mushi




this is kamaboko you can find this at japanese market







knorr cube you can used chicken,pork and beef
you need the ff:
good for 4 servings
  • 3 eggs

  • beans (green peas will do as substitute)

  • carrots ( you can decorate it like forming shapes)

  • some vegetables will do according to ur taste

  • chicken diced or small cut

  • shrimps

  • 500cc dashi (made from katsuboshi or any will do, you can used also knorr cube)

  • kamaboko slice

  • shoyu for seasoning

  • parsley

  • mushrooms ( u can use shimeji)

  • salt
egg mixture:
1. break the eggs but don't beat to avoid foam like mixture
2. put the 500cc cooled dashi
3. add shoyu and salt according to ur taste
4. strain using net
5. set aside

filling:
1. cut the chicken into small portion or dice cut removing those white tissues
2. clean the shrimp by removing the shells and the black veins
3. cut the vegetables into small portions
4. remove roots of mushrooms, tear into easy to eat pieces
5. slice kamaboko into strips

reparation:
1. prepare 4 chawan mushi ( serving cups) with lids (u can use aluminum foil as substitute if u have no cups with covers)
2. divide all the fillings into 4 cups
3. place the egg mixture in those 4 cups
4. make a double boiler pan (steamer) half filled with water and let it boil
5. place the 4 cups in the steamer and cover it
6. let it heat on a strong fire for 1-2 minutes then reduce the heat and cook it additionally for 12-15 minutes then check if it's done...
7. serve with parsley leaves on top and ready to eat! yummmyyy!

CHIFFON CAKE


meron po akong ginawa ka gabi CHIFFON CAKE po. ang recipe po niya ay nakuha ko po sa aking cooking book yung kasama po ng OVEN namin


CHIFFON CAKE
16cm ang laki nya

3 egg

90g sugar

50ml cooking oil

60ml milk

vanilla konting patak mga 3

75g flour

1/2tsp baking powder


1) isama ang baking powder sa flour at salain po. then paghaluin ang cooking oil, milk, vanilla at 3 itlog na dilaw(ihiwalay ang puti). pag haluin lahat ng sangkap. iwan muna po sa isang tabi.


2) and then yung puting itlog i mixer nyo po kung wala naman kayo pwede pong manomano ihalo ang sugar pakonti konti rin hanggang sa maging soft na po siya. (yung sugar salain din po ninyo)


pagsamahin nyo po ang 1 and 2. halo lang po ng halo at ilagay sa lyanera ng cake ninyo lutuin po sa 170c and 25mints.


pasensya na po kayo sa pagtuturo ko dahil first time ko rin pong gumawa ng mga ito, sana po share din kayo ng inyong mga nalalaman sa paggawa ng cake nagtataka lang po ako kasi po ng bagong luto siya ang laki laki nya nakalobo po siya ang ganda ng kinalabasan...then mga isang oras naging punggok napo kulang po kasi ako sa recipe dapat po ang gagamitin ehhh cooking oil ang ginamit ko po ay margarine kaya yung nasa pic po ganon ang kinalabasan at lasang margarine po sya hihihi. dahil po kaya sa margarine kaya sya naging punggok? or baka naman me mali akong ginawa sa pagluluto?

Wednesday, February 18, 2009

Tortang Sardinas

Ingredients:
2 can sardines in tomato sauce (ligo etc)
2-3 cups all purpose flour
2 eggs
salt
pepper to taste
onion(finely chopped)
salad oil for frying

Paraan ng pagluluto:
ihiwalay ang sauce sa sardinas (itabi ang sauce) sa sardinas puwedeng buo sya or dudurugin ang sardinas (depende po kung ano gusto nyo), i- mix ang chopped onions, salt and pepper, at all purpose flour and eggs and mix well...

For frying:
magpainit ng fry pan at ilagay ang salad oil ... iprito ang mix ingredients using tablespoon for scooping (hamburger size)
serve hot; (pwedeng gawing dip ang sauce ng sardine) good for three person

Binatog ( fresh corn puff)


Ingredients:

boiled corn kernels that are intentionally overcooked so that they are literally bursting out of their skins (also has the result of puffing up of corn), sugar, grated coconut and evaporated milk. salt to taste.

To make, the vendor starts by taking out a clean plastic cup and scooping out some boiled corn, then he adds a little bit of grated coconut and a touch of sugar, tops the cup up with more corn, sprinkles more sugar on top and adds evaporated milk. If you want to eat it immediately he gives you a spoon and you can munch away.

Binatog actually is one of my favorite food on my childhood days and even now. But lately I notice that it's hard to find a Binatog vendors nowadays

BANANA CAKE


BANANA CAKE

5 pcs BANANA

2 CUP FLOUR

1 CUP SUGAR

1/4 tsp SALT

1 tsp BAKING SODA

1/2 CUP BUTTER WITH COOKING OIL

2 EGGS
VANILLA

3 tbs milk


kudkurin ang 5 pirasong banana, ihalo lahat ang mga sangkap haluing mabuti. minsan kasi tinatamad akong mag halo then kapag na i bake ko na buo pa pala yung baking soda
. . .mapait po siya!

Bake at 180c for about 35 minute

enjoy! see you in my next posting(^.^)

... sana sipagin ako bukas!

Tuesday, February 17, 2009

ENSAYMADA


Ingredients


Dough

• 1/3 cup refined sugar

• 1 teaspoon salt

• 1/4 teaspoon instant yeast

• 1/2 cup all-purpose flour

• 2 tablespoons water

• 1/3 cup butter


Sponge

• 1 egg

• 1 tablespoon refined sugar

• 2 tablespoons water

• 1 1/2 cups all-purpose flour

• 3 egg yolk

• 1 teaspoon instant yeast


Topping

• grated cheese

• melted butter

• sugar


METHOD

1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.

2. Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.

3. Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.

4. Bake at 325 F for about 10 minute or until light golden brown.
5.Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.
or try this one ")

Sunday, February 15, 2009

Mabo Dofu


Share ko lang ang recipe ng mabo dofu.


Here it is:


1 pack tofu ( good for 2 people)

hikiniku (giniling) (depends on you kung gaano karami gusto mong meat, pwedeng 500 grams, ako kasi mas gusto ko maraming meat)

2 butil ng bawang

1 hiwa ng luya (manipis)

1 negi (sibuyas)
1 kutsaritang toubanjang (chilli paste)

kikkoman shouyu (toyo)

sugar

white peeper

ajinomoto

knorr chicken cube

goma abura (sesame oil)

katakuri ko (flour)


Heto ang procedure:


1. Durugin ang bawang at luya, hiwain ang sibuyas (huwag masyadong manipis) hiwain rin ang tofu (2.5 cm)

2. Maglagay ng mantika sa kawali, (2 kutsara) pag mainit na ilagay ang giniling, haluin hanggang sa mawala ang kulay dugo.ng karne.

3. Isunod ang bawang, luya, at sibuyas haluin ng kaunti then ilagay ang toubanjang (chilli paste) haluin para huwag dumikit.

4. Lagyan ng 1 at kalahating tasa ng tubig

5. Pakuluin tsaka ihulog ang chicken cube, isunod ang tofu.

6. Lagyan ng kikkoman shouyu(toyo) at sugar ayon sa iyong panlasa takpan at pakuluin hanggan maluto ang tufu (mga 3 min. lang luto na ang tofu) (sono mama "tsuyoubi" (malakas ang apoy)

7. Budburan ng white pepper at ajinomoto (dapat mahina lang ang pag halo upang hindi madurog ang tofu)

8. Tikman at pag naayon na sa panlasa tsaka haluan ng tinunaw na katakuri para lumapot then lagyan ng isang kutsaritang goma abura (sesame oil).

9. Presto.... your mabodofu is DONE.

Bopis, Kandingga




Bopis or kandingga in Bicol. I have several requests for this recipe, now here it is. Bopis is another popular turo-turo dish. It is made up of diced pork or beef lungs, spleen and hearth. Cooking this dish is a little bit tricky, it has to be done right to rid of that pig innards smell. It has to be sautéed really dry or until it is sizzling. Or you could boil again the diced bopis and rinse, drain before cooking sautéing. For this reason some are not so keen to have this dish. But for those who have come to like the exotic taste of bopis is surely one dish to crave for. Here is my recipe.




Ingredients:




1/2 pork bopis set, (lungs, spleen and hearth)


1 medium size labanos, diced finely


1 medium size carrot, diced finely


1 red bell pepper, diced finely


1 big can button mushroom, diced finely


2 tablespoon black pepper, coarsely ground


1/2 head garlic, crushed, minced


1 medium size onion, chopped


1/4 cup atsuete / annatto in oil


2-3 pieces siling labuyo , chopped


3/4 cup vinegarcooking oil


salt


Cooking procedure:





Wash bopis set thoroughly and drain. Put the whole bopis set in big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes. Remove from casserole and drain, let it cool down. Finely dice bopis set and keep aside. Suttee garlic and onion in a big wok. Add in diced bopis and stir cook for 3-5 minutes or until it start to sizzle. Add in vinegar and cook for 2-3 minutes now add in annatto oil, patis and black pepper, stir cook for another 2-3 minutes. Add in 3 cups of water and simmer for 3-5 minutes now add in carrots, labanos, mushroom and siling labuyo, simmer for another 3-5 minutes or until most of the liquid has evaporated. Correct saltines if required. Add in bell pepper and cook for a minute or two. Serve hot with a lot of rice.


Peppered Beef (Ang Tawag Ko)


Ingredients


beef cutlets

1/2 onion

2 green bell pepper (pwede rin 1green, 1red, 1yellow or 1orange or any combo)

1 shiitake (ung mushroom na maliit?)

1 pakete ng ground black pepper


Directions


1. Cut the beef cutlets mga around 1" x 1" or any size na gusto nyo, basta mabilis magluto ung beef. Peal the onion, and cut lengtwise into wedges. Cut green bell pepper lengthwise. Ung combination sa taas... color lang un! Baka gusto nyo iba iba makiktang kulay. Then ung mushroom... cut nyo lang ung roots.


2. Beef sa frying pan... na meh konting tubig... pag natuyo na ung tubig... lagay oil (olive oil ba kung gusto nyo eh)... then prito prito. Buhos ground black pepper... the more the spicier... kayo na may alam sa panlasa nyo po.


3. Pag may hints na ng brown (kung gusto nyo din ung brown na brown talaga)... add nyo na ung 3 onion, bell pepper & mushroom. Timpla with Kikoman! Di ako nag aasin! LOL!


4. Kung gusto nyo tulak pa ung timpla... sgurado kayo na bahala dun! Minsan kasi dinagdagan ko ng konting red wine... ayos naman kinalabasan.

Pork Cutlet on Rice ( Katsudon)




japanese food ( Katsudon)


Ingredients


may nabibiling pork na sadyang pag tongkatsu (ang tongkatsu ay katsudon ang tawag pag nasa ibabaw na ng kanin with sauce on it)

2 itlog

pamin

takatakuri kopan ko (breadcrumbs)

shouyu (toyo)

pulang asukal

soba jouyu (toyo pang soba o udon)

mantika




Directions


1. batihin ang itlog ilagay sa bukod na lalagyan

2. maglagay ng katakuri ko sa bukod na lalagyan

3. magbukod rin ng pan ko

4. paluin ng kaunti ang karne then budburan ng paminta

5. pahiran ang karne ng katakuri ko (arina)

6. ilubog rin sa itlog

7. then ilubog o dampian ng maraming pan ko (breadcrumbs) itabi habang nagpapa-init ng mantika sa tempura nabe ( o deep frying pan)

8. subukang mag hulog ng ilang butil ng breadcrumbs sa mantika pag hulog neto at bumalik agad paitaas ibig sabihin pwede mo nang ihulog ang mga karne

9. Kapag naibaliktad na hinaan ng kaunti ang apoy, huwag masyadong tostado. kapag pumaitaas na ang karne pwede nang hanguin at patuluin muna ang mantika .

10. ang sauce naman: maglagay ng 2 tasang tubig sa kawali pag kumulo ay lagyan ng pulang asukal mga 2 tablespoons muna then 2 kutsara rin ng shoyu 1 kutsarang soba jouyu o kung may hondashi ka pwede ring lagyan ng kaunti. haluin at tikman ng naaayon sa panlasa pag tama na sa panlasa ilagay ang mga karne at baliktarin ng paulit ulit hanggang sa ma-absorb ng karne ang sauce. kung may natirang sauce pwede rin ibudbod sa karne pag nakapatong na sa kanin.

Take note: Dapat may naka sliced na repolyo sa ibabaw ng kanin o kung gusto man separated ang repolyo, masarap din na mayonnaise ang dressing ng gulay dahil match ito sa tongkatsu.

Wednesday, February 11, 2009

Pork BBQ lasang pinoy




Sprite soda
soysauce
sugar
cracked peppermince
garli
claurel leaves
catsup

mix it all up and marinated the pork overnight. its ready to cook the following day. cheers.

sawsawan;

suka
sili/ichi togarashi
paminta
bawang-mijingiri
sibuyas-mijingiri
asukal
asin

pag samahinlang po lahat ng sangkap. uhhm yummy! meron na po kayong masarap na sawsawan ng pork bbq nyo. lasang pinoy po iyan.

Monday, February 9, 2009

Sinigang na Isda



ingredients:
Isda, kangkong, half radish,
1pcs tomato,5 slices ginger, salt to taste,

cracked pepper, 4 cups water

and sinigang mix (made in philippines)




Wednesday, February 4, 2009

Siopao part 2



Ingredients

DOUGH:

2 cups warm water

4 tsps. yeast

1/2 cup sugar

1/4 cup oil1 tsp. salt

4 cups all purpose flour

4 cups cake flour


ASADO FILLING:

1/2 kilo pork, cut into cubes

3 cloves garlic, pounded

1/4 cup onions, minced

1/4 cup sugar

1/4 cup soy sauce

1 pc. bayleaf

salt, pepper, vetsin to taste

1/2 cup water

2 tbsp. cornstarch

2 pcs. hard boiled egg, cut into pieces



BOLA-BOLA FILLING:

1 1/2cups ground pork

1/4 cup shrimps, chopped

1/4 cup onions

3 cloves garlic, minced

salt, pepper, vetsin to taste

1 raw egg

2 tbsp. flour

2 pcs. hard boiled eggs, cut into pieces



Instructions

Dough:

Dissolve yeast in warm water and add sugar. Let rise for 20 minutes. Add rest of ingredients and knead until smooth. Let rise 1 hour or until double. Punch down. Divide into 24 pieces. Form into balls and allow to rest another 30 minutes. Flatten dough pieces and place filling in center and pull edges to top center and pinch securely to close. Place on paper squares. Allow to rest 1 hour. Line steamer with cloth. Place siopao on top and cover with another cloth before steaming. Steam for 30-40 minutes or until done.


Asado Filling:

Saute garlic and onions. Add meat and seasonings. Add a little water and simmer until tender. Add cornstarch dissolved in little water. Use to fill siopao.


Bola-bola Filling:

Mix well ingredients except hard boiled egg. Form into 1 inch ball. Use to fill siopao together with 1 piece hard boiled egg.


BBQ Sauce



Ingredients
2 sm. onions

3/4 c. ketchup

3/4 c. water

3 tbsp. vinegar

2 tbsp. Worcestershire sauce

1 tsp. salt

1 tsp. paprika

1/4 tsp. black pepper

1 tsp. chili powder



Instructions
Mix all Ingredients

Ceasar's Salad



Ingredients
1 head lettuce torn into bite pieces

4 pcs. salad tomatoes cut in wedges for decor

1 pack bacon (200 grams)

1 cup bread cubes

1/4 cup grated cheese


DRESSING:

1 egg

1/2 cup salad oil

1 clove garlic mashed

2 tsp. lemoncito juice

1/2 tsp. pepper

1 tsp. sugar

1/2 tsp. salt

1 tbsp. anchovies fillet mashed




Instructions
Chill tomatoes and lettuce separately. Fry bacon until crisp. Set aside. Brown bread cubes in bacon fat. Set aside. Just before serving, toss ingredients in dressing, leaving some of bacon, croutons, cheese and tomatoes for garnishing.


Dressing:

Beat eggs slightly. Add calamansi juice and seasoning. Add oil gradually beating after each addition. Beat until thick.

Chicken Potato Salad



Ingredients:
2 kilos potatoes, boiled and cubed

1/2 cup cooked carrots, cubed

1/2 cup cooked camote violet, cubed

1 cup cooked chicken meat, diced

1 cup Vienna sausage, cubed

1/2 cup cheddar cheese, cubed

1 cup sliced pineapple tidbits

1/2 cup celery, minced

1/2 cup onions, minced

1/4 cup pickle relish

1/4 cup sugar

1 tbsp. fine salt

1/4 tsp. ground pepper

1/2 tsp. vetsin

2 tbsp. calamansi juice

1 cup mayonnaise2 hard-boiled eggs, sliced for decor

Pepper stips for decor

Lettuce ar chinese pechay for bed



Instructions:
Mix all ingredients in bowl. Season to taste. Place in bed of lettuce or chinese pechay leaves in a bowl. Chill

Chicken Macaroni Salad



Ingredients:
400 grams salad macaroni

1 cup cooked chicken meat, diced

1 cup vienna sausage, cubed

1/2 cup cheddar cheese, cubed

1 cup sliced pineapple tidbits

1/2 cup celery, minced

1/2 cup onion, minced

1/4 cup pickle relish

1/4 cup sugarsalt,

pepper, vetsin to taste

2 tbsp. calamansi juice

1 cup mayonnaise

2 hard-boiled eggs, sliced for decor

pepper strips for decor

lettuce or chinese pechay leaves for bed


Instructions:
Cook macaroni and drain. Mix all ingredients in bowl except for eggs, pepper strips and lettuce leaves. Season to taste and chill until ready to serve. Place in a bed of lettuce or chinese pechay leaves in salad bowl. Garnish with eggs and pepper strips.

Tuesday, February 3, 2009

Putong Puti




Ingredients:
2 cups rice
2 tbsp. Cooked rice
2 tsp. Baking powder
1/3 cup white sugar
¼ cup water


Instructions:
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add ¼ cup water (add more water if galapong is to thick). Add all engredients and blend well until smooth.Pour on muffin pan lined with wax paper. Steam for 25 minutes.

Champorado (Chocolate Porridge)



Ingredients:
1 cup glutinous rice (sticky rice)

1/4 cup cocoa powder, unsweetenedsalt to tast

3 cups of water

1/2 cup of sugarany milk (evap, condensed or fresh)




Instructions:
Wash the glutinoous rice with water, repeat until water runs clear. Put rice and water in a pot and bring to boil over medium heat. Stir occasionally to avoid sticking to bottom of pot. Once the rice mixture boils, lower heat to minimum. In a bowl, mix the cocoa powder, sugar and salt. Add a small amount of water, just enough to make the dry ingredients into a thick paste. Pour the paste mixture into the pot, mixing untill well blended. Continue cooking until the rice is clear (no white centers), soft and fluffy. Serve hot with evaporated, condensed or fresh milk.

Pinakbet


Ingredients:
1 1/2 cups water
1/2 pound pork
3 cloves garlic
1 teaspoon ginger
1/4 cup bagoong
4 eggplants
1/3 cup tomatoes
2 pieces ampalaya or
amargoso
1/2 teaspoon MSGSalt



Instructions:
Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso.Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender.Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste.Makes 4 servings.

Tortang Talong (eggplant)


Ingredients:
1 small Japanese-type talong (eggplant) per person (4 of them then)
1 egg per persononionsalt,
pepper to taste*
tomato,
cilantro or kinchay to garnish



Instructions:
Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible.In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice

Lumpia Sariwa


Ingredients
1 kilo coconut ubod
1/4 kilo fresh shrimps
1/4 kilo pork (small cube)
1 medium sized onion
4 cloves garlic minceda few sprigs of kintsay
1 medium size carrot (thin strips)
2 tbsp. cooking oilpatis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chooped peanut
1 head garlic (minced)
lettuce (tagalog)
wax pepper (cut 5"x6")
lumpia sauce


Instructions:
Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.Wrapping LumpiaTo avoid a messy dish, wrap each lumpia with wax paper (cut into 5"x6").Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.Serve with brown sauce and minced garlic.

Achara


Ingredients:

2 kilos shredded papaya
1 cup carrots, julienned
1/2 cup onion, sliced
8 cloves garlic, sliced
1/4 cup ginger, julienned
1 tsp. whole pepper corn
1 tbsp. oil

SYRUP:
2 cups vinegar
4 cups sugar
1 tbsp. rock salt


Instructions:
Optional - ampalaya, string beans, singkamas, eggplant, ubod sliced, blanched and partially drained.
Rub shredded papaya with salt and wash thoroughly. Squeeze out all the water and dry in trays for one day. Saute garlic, onions and ginger. Add vinegar, sugar and salt and bring to a boil for 10 minutes. Add peppers, carrots, singkamas and other vegetables. Add papaya cook for 5 minutes more. Let cool.

Leche Flan




Ingredients:



Just follow the recipe on the video.

Ensaymada





Ingredients
700 grams all purpose flour


3 grams bread improver


30 grams powdered milk


12 grams instant yeast


200 grams or


12 egg yolks


140 grams sugar


15 grams salt1 whole egg


200 grams melted butter


30 grams shortening


360 grams water

Visit Cooking Video Sections for more. . . If video is not available please try again later or click the word megavideo to open a new window.

Pork Steak / Beef Steak Filipino Style Recipe






  • Pork Steak / Beef Steak Filipino Style Recipe


    Estimated time to prepare and cook: 50 minutes

    Ingredients:

    3/4 kilo tender pork or beef steaks, sliced
    1 tablespoon kalamansi or lemon juice
    5 tablespoons soy sauce
    3 cloves of garlic
    1 small piece ginger, crushed
    1/2 teaspoon ground black pepper
    1/2 cup onions, sliced in rings
    4 tablespoons cooking oil

    Pork / Beef Steak Cooking Instructions:

    Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
    In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
    Increase heat for a minute or two to brown steaks.
    Add the sliced onions and continue to cook for another minute.
    Serve on a platter including the oil and sauce.
    Best served with hot plain rice.

Sisig Kapampangan style


Ingredients:
Approx. 1/2 pig's head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt
Seasoning:
1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional


Procedure:
In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig's head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet.
Pahabol: in the absence of pig's head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.


Some of this ingredients can be change, as Sisig is evolving; other serve squid sisig, tuna sisig, milkfish sisig, chicken sisig and my favorite leimpo sisig.

Maja Blanca


1 can coconut milk
1 can cream style corn
1 can evap milk
1/2 cup sugar

mix all 4 ingredients,pakuluan sa medium fire.
pag kumukulo na...haluin..then mag dissolve ng 1/2 cup of corn flour sa 2cups of tap water.pag tunaw napo...dahan dahan po...pour over sa mixture na nasa kalan while stirring continously pero saglit lang then off na ang kalan.salin nyo na po sa isang katamtamang laki ng square dish platter at dun na sya maseset parang gulaman style po.sprinkle cheese on top o kya naman mas masarap ang latik.try it po....preparation time is only 5mins.kainan na!

PAPAITAN


PAPAITAN Note: Due to the scarcity or extinction of goats , substitution of beef is favourable.
Ingredients:
#250 gms Roast Goat Skin (boiled till tender, cut into small pieces)

#250 gms roast goat meat cut into cubes 100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces)

Boiled heart (boiled till tender and cut into small pieces)

Goat tripe (cleaned and boiled till tender cut into cubes)

Liver (boiled and cut into cubes)

Kidneys (boiled and cut into cubes)

Pancreas (boiled and cut into cubes)

1/4 cup Bile (gives the bitter taste)

2 packs Knorr Tamarind Soup base mix (from Asian Shops)

2 Liters beef stock

1 clove garlic minced

2 onions chopped

3 tablespoons fresh ginger

3 pcs-crushed 2 pcs green chilli salt and pepper to taste 3 tbsp oil *ginger powder, optional *sage or rosemary, optional

*To counter balance the strong muttony taste

Heat oil in a large pot.

Fry ginger until brown followed by garlic.

Add in onions, and fry till semi-transparent.

Pour in goat meat, goat skin, heart, intestines and tripe.

Add some salt and pepper.

Cover and let simmer for 5 minutes while stirring occasionally.

Add the beef stock and tamarind Soup Mix.

Bring to a boil.

Then, stir in kidneys, liver and pancreas.

Add BILE 1 tablespoon at a time until tastes suits your taste.

Add salt and pepper.

Lastly, add in the chillis.

Bring to a boil and serve while hot.

POrk Apritada


Pork apritada is a Filipino pork stew, better described by the Radical Chef, in relation to other tomato based stews common in the Philippines. I used her recipe and a simpler version from my one of only two Filipino cookbook, Let’s Cook with Nora by Nora Daza, to come up with this version. I usually cook chicken apritada, but this time I thought I’d try it with pork.


1 lb. pork loin, cut into strips
1 large onion, sliced
6 garlic cloves, minced
3 roma tomatoes, sliced
1/2 cup baby lima beans
2 medium sized potatoes, cut into 1 inch cubes
2 bay leaves
2 tablespoons tomato paste
3 tablespoons vinegar
2 tablespoons oil
1 cup water
Salt & pepper to taste


Heat oil in a large pot and sautee garlic, onions, and tomatoes until wilted. Add the pork, let cook until the color changes and the edges are slightly browned. Add vinegar and let it boil for a few minutes, until it is reduced. Add the tomato paste, bay leaves, salt and pepper. Add the water and simmer until pork is tender, about 30 minutes. Add more water if it starts drying out too much.
Traditionally, the potatoes for afritada is fried before it is added to the stew. Since I am avoiding frying and conserving the amount of fat I cook, I decided to simply add the potato cubes to the stew and let it simmer until it is tender. About 5 minutes after adding the potatoes, add the baby lima beans and simmer until all is tender. Check the thickness of the gravy. If too watery, you can thicken by adding a slurry of cornstarch. The recipe is usually thickened with bread crumbs, but I haven’t had a chance to try it yet.

CRISPY PATA


Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes


Crispy Pata Ingredients:

*1 Pata (front or hind leg of a pig including the knuckles)
*1 bottle of soda (7Up or sprite)
*1 tablespoon of salt
*2 tablespoons patis (fish sauce)
*1/2 tablespoon baking soda
*1 tablespoon of monosodium glutamate (MSG)
*4 tablespoons of flour
*Enough oil for deep frying
*Enough water for boiling


Crispy Pata Cooking Instructions:

*clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
*Make four to five inch cuts on the sides of the pata.
*On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
*Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
*After the above process, rub patis on the pata and sprinkle flour liberally.
*In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.



Crispy Pata Dip Sauce:



Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Chopsuey


*1/4 kilo pork, sliced into small pieces
*1/4 kilo shrimps, shelled, deveined and halved
*1/4 kilo chicken liver and gizzard, sliced to small pieces
*1/4 kilo cauliflower, broken to bite size
*1/4 kilo string beans
*1/4 kilo snow peas (sitsaro)
*1/4 kilo cabbage, cut into squares
*2 stalks of leeks, cut into 2" long pieces
*3 stalks celery, cut into 2" long pieces
*5 cloves garlic, diced
*2 onions, diced
*1 carrot, sliced thinly
*1 piece red bell pepper, cut in strips
*1 piece green bell pepper. cut in strips
*2 tablespoons of cornstarch, dissolved in 1/4 cup of water
*2 cups chicken stock (broth)
*3 tablespoons of sesame oil
*3 tablespoons of patis (fish sauce)
*4 tablespoons of corn oil or vegetable oil
*Salt to taste

Chopsuey Cooking Instructions:

*In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

*Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

*Salt and pepper to taste.

Kare Kare Recipe


Estimated cooking time: 2 hours


Kare Kare Ingredients:

* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
*1/2 kilo oxtail, cut 2 inch long
*3 cups of peanut butter
*1/4 cup grounded toasted rice
*1/2 cup cooked bagoong alamang (anchovies)
*2 pieces onions, diced
*2 heads of garlic, minced
*4 tablespoons atsuete oil
*4 pieces eggplant, sliced 1 inch thick
*1 bundle Pechay (Bok choy) cut into 2 pieces
*1 bundle of sitaw (string beans) cut to 2" long
*1 banana bud, cut similar to eggplant slices, blanch in boiling water
*1/2 cup oil
*8 cups of water
*Salt to taste

Kare Kare Cooking Instructions:

*In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
*In a big pan or wok, heat oil and atsuete oil.
*Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
*Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
*Serve with bagoong on the side and hot plain rice.

ARROZ CALDO!


2 to 3 lb. chicken (cut into serving pieces)
3 tbsp. vegetable or corn oil
2 tbsp. minced garlic
1/4 cup chopped onion
1/2 inch ginger (sliced)

6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
salt or patis (fish sauce) to taste
1/4 tsp. freshly ground pepper

1. In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
2. Add chicken and patis (fish sauce) or salt.
3. Let simmer for approximately 5 minutes.
5. Add water and rice.
6. Simmer over low heat for 20 minutes or until rice and chicken are tender -- stir constantly to prevent sticking.
7. Add scallion and pepper. Serve hot.

Baboy Dinuguan (Pork blood Stew)


Ingredients
2 lb Pork, diced (make sure its fat & meat)
3 tb Oil
1 Onion, diced
1/3 lb Pork liver, diced
1/2 c Vinegar
3 tb Patis (Fish Sauce)
3 Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper

Direction:
One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
at least 2 to 3 cups

then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. enjoy your meal with puto or rice cake

Home made Embotido











Ingredients:
1 kg ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g MAGGI Magic Sarap
1 tsp salt
1 loaf bread soaked in
1 cup NESTLE Fresh Milk
2 eggs
½ cup sliced cheese
½ cup cubed butter

Instructions:

1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with MAGGI Magic Sarap and salt. Add soaked bread and eggs.
3. Continue mixing until fully incorporated and mixture can be formed into a log.
4. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log.
5. Roll foil while securing sides properly.
6. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.