Pork Barbeque - Filipino Taste

Ingredients:

1. 1 kg. pork

2. 20 bamboo skewers

3. 1 cup soy sauce

4. 1 head garlic, minced

5. 1 onion, finely chopped

6. 1/4 cup of calamansi juice or lemon juice

7. 1/2 cup of 7up, sprite or beer (optional)

8. 1 teaspoon ground black pepper

9. 3 tablespoons of brown or white sugar

10. 1/2 cup of banana or tomato catsup

Procedures:

1. Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.

2. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavor to the pork barbecue )

3. Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

4. Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbecue .

5. String the pork on the skewers.

6. Over live charcoals, barbecue the pork on skewers until each barbecue is cooked - turning every few minutes on each side and basting the leftover marinate on the barbecue .

Source: http://www.pinoyrecipe.net/

Ingredients:

1 all-purpose flour
1/4 cup powdered milk
1/3 cup sugar

Instruction for Polvoron

1. Toast flour to light brown.

2. Mix sugar and powdered milk.

3. Melt butter and add to the mixture.

4. Mix thoroughly and mold in Polvoron molder.

5. Wrap individually in Japanese paper
   

Adobong Palaka

Have you try to eat frog meat? In the rural areas some people love to eat frog meat. There are edible and poisonous frogs. The edible one is what they call farm frogs. Because it found in the farm area, so it is likely clean. Usually the folk town cooked it as fry or with soy sauce and vinegar. They catch it in the night time or after the rain. It taste more like of chicken.

Ingredients:

1. 1 kilo of Farm Frog
2. Peppercorns
3. 5-8 Bay leaves
4. 1/2 glove Garlic
5. 1 onion - slice
6. 1/2 cup Soy Sauce
7. 1/4 cup Vinegar
8. Chili (for extra hot)
9. Oil
10. 1 Tbsp Sugar





Instructions:

1. Clean, cut the head,feet & hand. Remove the skin & internal parts and wash.
2. Cut into 1/2 size or leave it as a whole. Saute the meat till brown.
3. In a casserole add & simmer soy sauce, vinegar, sugar,water, onion, peppercorn and garlic
4. Place the meat in the casserole (slow cooking - 15 minutes).

Ingredients:
Fillings-

1. 1 cup ground pork
   
2. 1/2 cup cooked chicken meat, flaked
   
3. 1/4 cup water chestnuts, chopped
4. 3 tbsp patis (fish sauce)
   
5. salt to taste

Stock-

1. 8 cups chicken broth
2. 1 small onion, chopped
3. 1 clove garlic, minced
4. 25-30 wonton wrappers
5. pepper to taste
6. chopped spring onions
7. oil for sauteing

Preparations:

1. To prepare filling: Combine ingredients in a bowl but use only 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
   
2. Put 1 tbsp of the meat mixture in the center of each wanton wrapper.
   
3. Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
   
4. Cover the dumplings with a dry kitchen towel and set aside.
   
5. To make broth: - Saute onion and garlic in oil until light brown.
   
6. Add chicken stock and the remaining salt and patis from the filling.
   
7. Allow to boil, the drop the stuffed dumplings into the boiling broth.
   
8. Stir the remaining meat mixture into the broth. Simmer for 10-15 minutes.
   
9. Season with pepper to taste.
   
10. Before serving, garnish with chopped spring onions.

Resource: http://www.pinoyrecipe.net/

The Meanings of Different Cooking Terms




The Meanings of Different Cooking Terms by Justin Brown

Cooking can be very satisfying, and learning about the different ways to cook and finding new; different recipes to experiment in the kitchen is exciting. This had led to a bunch of television programmes appearing and even more cookbooks arriving to offer chefs tips, advice, and recipes. However, a good starting point for many wanting to get into the kitchen and to begin putting recipes into practice is to know the different terminologies used with cooking.



Learning the different cooking terminologies is important as a dish may be prepared in a number of ways, and each of the preparation methods can result in varying flavours. Here are just a few of the terms cooking recipes may require you to perform:



Grilled



This is a more common term that many will already know, even if they don’t often cook. When a recipe requires you to grill a food item, it will basically mean that you need to cook over an open flame, whether it is by gas or charcoal. Obviously the most ideal place to do food grilling is over a grill.



Frying and Deep-frying



These are terms that are often confused, but they are actually quite different. Frying can be done using a frying pan and with oil or butter, whereas deep-frying on the other hand means that the food needs to be submerged in boiling oil until it is cooked. This can often be seen in fast food chains where the food is placed in a basket and submerged into the boiling oil, often to produce french fries, tender breaded chicken, and funnel cakes.



Sautéing



An alternative to frying is sautéing, to produce strong flavours from your food. To sauté food, cook quickly using a small amount of fat (oil or butter), and use a frying pan to receive best results when using this cooking method.



Broiled



When a recipe calls for the food to be broiled, it means that the food should be cooked by direct exposure to a flame or heat element. You may find the “broil” setting on many ovens, although it is important to place the food on the top rack when using this setting.



For those that cook and prepare meals regularly or just beginning to become interested in cooking, familiarize yourself with the many different preparation and cooking terms. At least learn the basic terms so that you can prepare the food in the way that the recipe intended, and also, before you start cooking a new recipe or dish, firstly read through the recipe instructions so that you know the cooking terms and exactly how to execute them. This is especially important if you are cooking to time schedule.



For more information on cooking, we encourage you to visit http://www.cookingschoolrecipes.info. Justin Brown has put together some great, informative articles for those wanting to find out more. Justin Brown also runs a great site on wedding invitations at http://www.weddinginvitationsinfo.info, and a resource for free content and article submissions at http://www.articleblotter.com. Get Free Articles at: http://www.articles-submit.com



Article Source: Article Directory

Ingredients:

1. 1 kilo of Squib
2. Peppercorns
3. 5-8 Bay leaves
4. 1/2 glove Garlic
   
5. 1 onion - slice
   
6. 1/2 cup Soy Sauce
7. 1/4 cup Vinegar
8. Chili (for extra hot)

Instructions:

1. Clean and wash the squibs.
2. Cut into 1/2 or 1 inch size. Set aside.
3. In a casserole simmer soy sauce, vinegar, water, onion, peppercorn and garlic
4. Place the meat (slow cooking - 15 minutes).