Taste Moto

Chicken Pastel Ni Kuya Lito

2011-02-11T23:42:00.001+03:00

Chicken Pastels Ni Kuya Lito

Here are the recipes ni K Lito:

Chop chickens

Green Bell Pepper

Red Bell Pepper

Potatoes

Hotdogs

Green Peas

Mushroom Slice

Milk

Grated Cheese

Carrots

Fish Sauce

Chili

Cooking Oil

Garlic

Onion

Here are the Procedures Ni Kuya Lito:

Saute the garlic and onions with cooking oil. Put the chicken and Stir. For more taste put some fish sauce as your taste desire.

Put the potatoes and carrots. Stir with a smile!

Put the sliced hotdogs

Follow by the grated cheese

Don't forget the milk

Put the peas

Put Green Bell Peppers

Put Red Bell Peppers

And here is your Chicken Pastel . Taste Moto!

Thank to Kuya Lito for this delicious and colorful Chicken Pastel recipe.

Filipino Style Meatloaf - Embotido

2010-10-11T07:00:00.000+03:00

Filipino Style Meatloaf - Embotido

How to make Embotido

Materials needed:

Steamer
Mixing bowl
Measuring cups and spoons

1 lb. ground pork
1/2 cup fi nely chopped carrots
1 cup (6 slices) fi nely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
A dash of liquid seasoning
Salt & pepper, to taste
1 tbsp. cornstarch
Slices (wedges) of hard boiled egg
Slices (wedges) of Vienna sausage
Aluminum foil, 10-inches-by-12-inches sizes

Getting started:

1. Preheat oven to 350°F.

2. In a bowl, combine all the food
ingredients and mix until well
blended.

3. Divide the mixture into
portions, depending on how many
you want to make.

4. Spread and fl atten the mixture
onto the center of each aluminum
foil.
5. Evenly divide the slices of hardboiled
eggs and sausages so that each mixture gets an equal share.

Place the slices at the center of each
mixture.

6. Carefully roll the aluminum
foil into a tightly packed log about
1 inch to 2 inches in diameter,
sealing on both ends.

7. Place the wrapped embutido in
a steamer and steam for an hour.

8. Let cool and slice it into rings
to serve.

9. Freeze unused logs.

source http://www.entrepreneur.com.ph

Para sa Noche Buena - Christmas Stuffed Chicken

2009-12-24T08:06:00.003+03:00

Para sa Noche Buena - Christmas Stuffed Chicken

Ingredients:

1 piece MAGNOLIA CHICKEN STATION
BONELESS WHOLE CHICKEN

Stuffing:

¼ cup DARI CREME CLASSIC
¼ cup MAGNOLIA BEST FRUITS JAM APPLE CINNAMON
1 cup apples, coarsely chopped
½ cup pitted prunes, coarsely chopped
½ cup walnuts, coarsely chopped
¾ cup white onions, chopped
½ cup celery, chopped
1/3 cup raisins soaked in
2 tbsp water
2 cup white bread, cubed
2 tsp salt
1 tsp pepper

Procedure:

Combine all ingredients for stuffing in a big bowl. Mix well. Stuff boneless chicken with the prepared mixture and surround the chicken with the remaining stuffing. Tie chicken legs together and bake for 1 hour at 3500F.

source http://sanmiguelpurefoods.com

Beef and Beer Stew - Filipino Style

2009-12-02T08:28:00.004+03:00

Beef and Beer Stew - Filipino Style

"This is a hearty beef stew. Beer adds a sweetness and malty flavor to the beef." You can use alcohol or non-alcohol.

Ingredients:

1/2 kg beef short ribs cut-up to serving portions
1/4 cup beer
1 1/2 cups pineapple-orange juice
2 tbsp MAGGI Savor
3/4 cup pimiento cut into cubes
1 piece 11g MAGGI Beef Broth Cube dissolved in
1/4 cup water
3 small saba bananas sliced diagonally and fried
1 cup kamote, sliced and fried

Procedure:

1. Combine all ingredients except saba and kamote in saucepot.
2. Cook covered over very low fire for 1 hour until beef is tender, stirring occasionally.
3. Stir in fried saba and kamote just before serving.

Source http://www.nestle.com.ph

Filipino Spicy Prawns - Gambas

2009-10-07T22:53:00.003+03:00

Filipino Spicy Prawns - Gambas

Filipino Spicy Gambas or Spicy Prawns, sauteed large prawns in hot
pepper sauce with Sliced green chili a delicious Filipino appetizer

Ingredients:

¼ kg fish fillet, cut into small cubes
500 g prawn / shrimp, shelled and deveined
250 g squid, cleaned and sliced into rings

Marinade:
Combine -
2 tsp minced garlic
1 tbsp olive oil
2 tbsp MAGGI Savor Calamansi
1 tbsp cooking wine (optional)
1 sachet 8g MAGGI Magic Sarap

achuete oil, as needed
10 cloves crushed garlic
1 large onion, chopped
4 pcs siling haba (finger chilies), sliced thinly
1 red green bell pepper, diced
1 green bell pepper, diced
1 tbsp MAGGI Savor Calamansi
1 sachet 8g MAGGI Magic Sarap
¼ cup MAGGI Chili Sauce
2 tbsp breadcrumbs
olive oil
chopped parsley, for garnish

Procedure:

1. Prepare marinade then add to the prepared seafood. Marinate for 15 minutes.
2. In a pan, heat 2 tbsp achuete oil and sear the seafood mixture until half done. Set aside.
3. Add more achuete oil in the pan and stir-fry garlic, onion, finger chilies, and bell peppers.
4. Stir in the seafood and continue to cook over high heat.
5. Season with MAGGI Savor Calamansi, MAGGI Magic Sarap, MAGGI Chilli Sauce, and salt.
6. Thicken sauce with breadcrumbs.
7. Heat sizzling plate and grease with olive oil. Add in the cooked seafood and garnish with chopped parsley. Serve while hot.

Source: Nestle

Life Moto: Hotlines Numbers You Can Call - Storm Ondoy (Phil.)

2009-09-27T05:40:00.000+03:00

Life Moto: Hotlines Numbers You Can Call - Storm Ondoy

A list of advisories government offices in connection with the aftermath of tropical storm Ondoy (international code name Ketsana). Important phone numbers and links.
For your help and donation please check this site: Ondoy Places to Donate

Kinamunggayang Na Chicken

2009-09-07T13:03:00.003+03:00

Kinamunggayang Na Chicken

Kinamunggayang Manok Recipe is a Visayan version of Manok na tinola.

Recipes:

1 tbsp crushed garlic
2 tbsp oil
1/2 cup sliced onion
1/2 k chicken cut into serving pieces
3 pcs MAGGI Chicken Broth Cube dissolved in
6 cups water
3 cups puso ng saging, shredded
2 cups malunggay leaves

Paraan ng Pagluluto:

Heat oil, sauté garlic, onions and chicken together until chicken has changed color.
Pour in water and Maggi Broth Cubes. Bring to a boil then simmer for about 10 minutes or until chicken is tender.
Add shredded puso ng saging and simmer until puso is tender, about 7 minutes.
Add malunggay leaves, bring to a boil then serve right away.

Source: http://www.pinoyrecipe.net

Bringhe - Luzon's Arroz Valenciana

2009-08-12T19:32:00.003+03:00

Bringhe - Luzon's Arroz Valenciana

It is Luzon's version of Spanish Arroz Valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.

Ingredients:

2 pieces coconut, grated
3-4 cups of lukewarm water
4 tablespoon oil
3 cloves garlic, crushed
1 onion slice
1 whole chicken, cut into serving pieces
salt and pepper for taste
5 tablespoons yellow ginger juice(dilaw)
4 cups malagkit rice, washed
1 piece green bell pepper, roasted, peeled and cube
2 eggs, hard-boiled then sliced

Procedures:

Add water to the grated coconut, then extract the milk
Strain and set aside
Heat oil in a large skillet and saute garlic, onions and chicken
Stir-fry until it changes color then add salt, pepper and ginger juice
Add rice then gradually puor in the coconut milk
Cook until rice is almost done
Cover top with bananaleaves
When cooked, invert on a serving plateincluding the banana leaf
Garnish bell pepper and sliced eggs.

Source Maya Kitchen

Chicken Pochero Filipino Style

2009-07-21T18:02:00.005+03:00

Chicken Pochero Filipino Style

Ingredients:

3 tbsp cooking oil
3 cloves garlic, minced
1 small onion, minced
3 medium tomatoes, sliced
1/2 kg chicken, cut into serving portions
salt and pepper to taste
2 pieces 11g MAGGI Chicken Broth Cube
2 ears sweet corn, cut into 2 inch- pieces
2 medium sweet potatoes, quartered
1 medium carrot, peeled & sliced into 1/4 inch- rounds
100 g chicharo or Baguio beans
2 jalapeño chilies
spring onions or chives chopped

Procedure:

1. Heat cooking oil and sauté garlic, onions and tomatoes.
2. Add chicken, seasonings to taste, MAGGI Chicken Broth Cubes and 4 cups water.
3. Bring to boil; lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrot.
4. Continue simmering until cooked, adding beans and chilies last.
5. Sprinkle top with spring onions just before serving.

Source http://www.nestle.com.ph

Bicol Express (Bicolano's Special)

2009-06-11T08:49:00.006+03:00

Bicol Express (Bicolano's Special)

Image by Likha sa Palad

Ingredients:

4 cups seeded & sliced chili pepper
1 tablespoon salt
1.5 - 2 cups fresh alamang
1/4 kilo pork liempo, diced
3 cloves garlic, minced
1 medium size onion, minced
1 cup thick coconut milk

Procedures:

Soak chili pepper in water with salt.
Let stand for 30 minutes then rinse thoroughly. Drain.
In a skillet, mix thin coconut milk, alamang, pork,garlic and salt
Bring to boil.simmer for 20 minutes
Add chili pepper and cook until half the liquid evaporated
Pour in thick coconut milk
Continue cooking until oil comes out.

source maya kitchen

Pinalutong na Kangkong (Crispy Spinach)

2009-06-04T19:23:00.004+03:00

Pinalutong na Kangkong (Crispy Spinach)

Image by fairyicy

We always seen kangkong in adobo and sinigang. For a starter how about try this as your appetizer.

Ingredients:

1 Bandle of kangkong
1 egg
1 cup of iced-cold water
1 1/2 cups of cornstarch
1/4 cup of all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
oil for frying

Directions:

Remove leaves from the stems of the kangkong.
Wash and dry.
Beat the egg in a bowl and add iced-cold water, cornstarch, flour,salt & pepper
Mix well
Deep the kangkong in the batter then drop into the hot oil.
Deep fry till crispy & golden brown
Drain , ready to serve

source: the maya kitchen

Lengua Estofada - Ox Tongue

2009-05-07T14:24:00.004+03:00

Lengua Estofada - Ox Tongue

Lengua Estofada is usually served for fiesta or celebrations not only because it is bit costly rather i takes time to clean it thoroughly, to rid it of excess muscles and to tenderize it.

Ingredients:

2 1/2 lb. ox tongue
1/2 cup flour
1/2 cup olive oil
6 gloves garlic, crushed
2 medium onions, chopped
1 sm. can tomato sauce
1 tbsp. vinegar
1/2 cup white wine
1 bay leaf
2 tbsp. soy sauce
1 tbsp. brown sugar
salt and pepper
1 cup whole mushrooms
1/2 cup pitted olives

Directions:

Boil water and put ox tongue. Boil for 10 minutes.
Scrape off the white stuff and rinse.
Dip tongue in flour and brown in olive oil. Set aside.
In the remaining oil, saute garlic, onions, and the rest of the ingredients except mushrooms and olives.
Add tongue and simmer until tender. Slice tongue into individual portions.
Thicken sauce with 2 tbsp. flour.
Add the mushrooms and olives.
Season with salt and pepper.
Pour sauce over the sliced tongue.

Calamares - Fried Breaded Squibs

2009-04-26T22:43:00.005+03:00

Calamares - Fried Breaded Squibs

Ingredients:

1 kg Squib
1 lemon
1 cup of flour
1 egg
salt
oil
5 spices optional

Procedures:

Clean and cut the squibs as your desired size
Marinade the squib in lemon,salt and spices for 30-45 minutes
In a bowl beat the egg
Deep the squibs to the beaten egg
Take the squibs and Roll the it in the flour
Fry the it until golden brown
Drain and serve it with sweet chilli sauce, catsup or soy sauce with lemon

Cardillo

2009-04-14T22:06:00.004+03:00

Cardillo

Often times it confused with Sarciado, this has beaten eggs added to sauteed tomatoes.

Image By cafemunchkin

Ingredients:

4 tanguinge (Spanish mackerel) or any fish
Juice of 4 calamansi
125 ml (½ cup) olive oil
Glove of ½ head garlic, crushed
1 large onion, chopped
1 medium tomato, chopped
2 Eggs beaten
2 tablespoons patis (fish sauce)
250 ml (1 cup) water

Procedures:

Marinate fish steaks in calamansi juice for about 30 minutes.
In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.
Remove fish steaks from frying pan and set aside.
In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.
Add the eggs and stir
Stir in patis and water. Simmer until most of the liquid has been absorbed.
Put the cooked fish steaks to the onion, eggs and tomato mixture. Simmer for 5 minutes.
Serve hot with rice.

Spicy & Crispy Dilis

2009-04-06T19:08:00.006+03:00

Spicy & Crispy Dilis

Image by bingbing

Ingredients:

1 Egg
1/4 cup brown sugar
2 teaspoon salt
5 pcs. siling labuyo, chopped
1/2 cup cornstarch
1/4 kg dilis
Coloring
Oil

Procedures:

Beat egg in a bowl until fluffy
Add sugar, salt & siling labuyo, coloring (for more attraction)
Blend in cornstarch & beat until smooth
Pour mixture over dilis & stir until comletely coated.
Deep fry until crisp & golden brown

Source: The Maya Kitchen

Sagot at Gulaman na Masarap

2009-04-06T18:24:00.005+03:00

Sagot at Gulaman na Masarap

Sago't gulaman is very refreshing, especially in the summer time. It is very popular in the Philippines. We can find them in every corner of the street. To attract the thirsty costumers they mix it with some food coloring. It is serve in the restaurant with a tall glass. It can be taken as a beverage after meal or as a desert.

Image by marjmallow0528

Ingredients:

3 Cups of sugar
3 Cups of water
1 Cup of cooked gulaman
1 Cup of cubed gulaman
Crushed ice

Procedures:

Image by syunga-syunga

Caramelize sugar in a saucepan.
Pour in the water when it melted.
Continue cooking until the sugar is completely dissolved. Cool completely
Add some of the cooled arnibal or syrup to the sago to sweeten it.
Put some Sago't gulaman in a glass.
Add enough arnibal to sweeten.
Filed with ice or add cold water.

Note: To cook the sago.
Boil water in a saucepan. Add in uncooked sago. Stir to prevent sticking. Cook until transparent. Drain and rinse

Cassava Cake Special

2009-03-24T19:03:00.002+03:00

Cassava Cake Special

Ingredients:

2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut

Topping:

3 Egg Yokes
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream

How to:

Preheat oven to 325° f.
In large mixing bowl combine cake ingredients.
Mix well. Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes completely.
Slice each cake into 24 equal squares.

Thanks to: PinoyRecipe.net

Tamales Native Delicacy

2009-03-18T06:43:00.003+03:00

Tamales Native Delicacy
(Recipe of Levinia Fajardo Gonzales)

A tamale (Spanish tamal, from Nahuatl tamalli), is a traditional indigenous Latin American food consisting of steam-cooked corn dough (masa) with or without a filling. Tamales can be filled with meats, cheese (post-colonial), and sliced chillis or any preparation according to taste. The tamale is generally wrapped in a corn husk or plantain(post-colonial) leaves before cooking, depending on the region from which they come.

Their essence is the corn meal dough made from hominy (called masa), or a masa mix such as Maseca, usually filled with sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Tamales were developed as a portable ration for use by war parties in the ancient Americas,^{[citation needed]} and were as ubiquitous and varied as the sandwich is today. The diversity of native languages in the pre-Hispanic America led to a number of local words for the tamal, many of which remain in use.

http://en.wikipedia.org/wiki/Tamale

Yield: 50 servings

Ingredients:

5 kilos grated mature coconut (niyog)
1/2c annatto seeds (atchuete)
1c water
500 mL cooking oil
3 bulbs of garlic, crushed
1-/2 to 3/4c fish sauce (patis)
1 kilo non-glutinous rice (soaked overnight then milled into medium thick consistency)
Salt and pepper to taste
½ kilo chicken breast, boiled and cut into strips
1 cup of peanuts fried with garlic
½ kilo of Purefoods Fiesta ham (a modification introduced by Wyatt, we wish we had salted eggs to enrich our personalized tamales)

Batter preparation:

1. Extract coconut milk (gata) from the grated coconut by pouring 2 to 3 cupfuls of tap water and then by squeezing the liquids out of the meat. Strain and set aside first extraction. Repeat to obtain up to four extractions. Note: Darang Lebing prefers to do the extraction by hand and refuses to use a muslin cloth (katsa).

2. In a small bowl, extract color from annatto seeds rubbing the seeds in tap water. Set aside.

3. Heat cooking oil in a large wok (kawa) using medium flame. Saute garlic in oil until golden brown. Strain and set aside garlic.

4. In the same wok, mix the annatto seed extract with the oil until slightly reduced.

5. Blend in the patis, wet-milled rice (tapong) and the coconut milk from the first to third extractions. Mix continuously scraping all sides to avoid scorching.

6. Add coconut milk from the fourth extraction should the mixture still be very thick.

Note: Darang Lebing knows better when to say it’s ready for wrapping. The amount of coconut milk to be added primarily depends on the rice starch composition, the amount of water added during wet milling and the yield from the coconut milk extraction. She says the mixture should leave a clear path when mixed.

7. Season with salt and pepper.

Assembly and Cooking:

1. Place two ladlefuls of tamales batter on center of prepared banana leaves. Top with slices of chicken, ham and ground peanuts.

2. Wrap Tamales in banana leaves and tie to secure.

3. Place tamales in a kawa lined with multiple layers of banana leaves. Pour water into the kawa. Place another pile of banana leaves on top and then cover the kawa.

4. Steam for one hour.

5. Cool before serving.

Thanks to Wyatt's Kitchen

Dinuguan Na Manok with Coconut Milk

2009-03-15T05:43:00.003+03:00

Dinuguan Na Manok with Coconut Milk

Ingredients:

2 tbsp oil
1 tbsp. crushed garlic
2 tbsp sliced onions
1 kg. chicken breast fillet cubed
2 8g MAGGI Magic Sarap
2 cups water
2 cups coconut cream
1 20g pack MAGGI Sinigang sa Sampalok with Vit. C
1 tbsp chopped lemon grass (white part only)
2 cups chicken blood, mashed and passed through a strainer
2 pcs sili haba

Procedures ng Pagluto:

1. Heat oil and sauté garlic and onions until limp.
2. Stir in chicken breast and cook until chicken turns white n color.
3. Season with MAGGI Magic Sarap and cook for another minute.
4. Pour in water then coconut cream, bring to boil.
5. Add in MAGGI Sinigang sa Sampalok with Vit. C, lemon grass and chicken blood. Stir constantly to avoid curdling and simmer for another 5 minutes.
6. Add siling haba and turn off the heat.

NUTRITIONAL CONTENT:

Calories:301
Carbohydrates (g):2
Protein (g):26
Fats (g):21

Source:http://www.nestle.com.ph

Rellenong bangus Special Stuffed Milkfish

2009-03-06T23:03:00.003+03:00

Rellenong bangus Special Stuffed Milkfish

Image by joselitolim126

Ingredients:

1 large size bangus
1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 tsp vetsin (optional)
1 tsp salt
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp flour
cooking oil for frying
ham, finely chopped
cooked peas

Procedures:

Scrape fish scales. Clean.
Gently pound fish to loosen meat from the skin.
Use flat side of a knife in pounding.
Break the big bone at the nape and on the tail.
Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
Gently scrape down the handle between the meat and the skin.
Scrape down to the tail, going around and on the other side of the fish.
If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
Boil fish meat in a little water.
Drain. Pick out bones. Flake meat.
Saute garlic until brown.
Add onion and tomatoes.
Stir in fish meat, carrot, and pepper.
Season with salt, vetsin, ground pepper, and Worcestershire sauce.
Add raisins.
Transfer cooked mixture to a plate.
Cook, then, add raw egg and flour.
Fill in mixture in bangus skin.
Wrap bangus in wilted banana leaves or aluminum foil. Fry.
Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Source: http://www.pinoyrecipe.net

Pinaupong Manok - Sitting Chicken

2009-03-05T02:36:00.003+03:00

Pinaupong Manok - Sitting Chicken

I wonder why they called it Sitting chicken. At first, I thoughts of cooking the chicken in a sitting position and how it is possible. Rather it is only a local term. Well enjoy the meal.

Ingredients:

1 whole chicken
garlic
onion/ onion leaves
chili
table salt
banana leaves

Procedure

1. clean the chicken
2. Slice the garlic, onion, chili
3. Put the sliced garlic, onion/onion leaves, chili, salt inside the chicken filling.
4. Put the banana leaves around the pressure cooker.
5. With the remaining banana leaves, wrap the chicken filled with spices and put it on the pressure cooker.
6. Cook it for about 20-30 mins under love fire.
7. Serve it Hot

Ginisang Ampalaya Con karne- Stir Amplaya w/ Eggs & Pork

2009-02-25T21:08:00.002+03:00

Ginisang Ampalaya Con karne- Amplaya w/ Eggs & Pork

1/4 Kg Ground Pork
3 Ampalaya
2 eggs
1 Big tomato
1 onion
1/2 Glove Garlic
Salt,Pepper,sugar & patis
Cooking oil

Cut ampalaya lenght wise & remove the seed. Slice to thin cut size.
To eliminate the bitter taste, add some salt,squeeze, drain the juice
and wash.

In a separate cooking pan saute the ground pork add salt.

In a hot oil pan, saute the garlic,onion,tomato.
Add Salt,Pepper,sugar & patis for more flavor

When the tomato become creamy put
the ampalaya and pork.

add the eggs

Simmer and serve hot!

Ginisang Ampalaya - Stir Amplaya w/ Eggs

2009-02-23T17:46:00.001+03:00

Ginisang Ampalaya - Stir Amplaya w/ Eggs

3 Ampalaya
2 eggs beaten
1 Big tomato sliced
1 onion sliced
1/2 Glove Garlic mince
Salt,Pepper,sugar & patis
Cooking oil

Cut ampalaya lenght wise & remove the seed. Slice to thin cut size.
To eliminate the bitter taste, add some salt,squeeze, drain the juice
and wash.

In a hot oil pan, saute the garlic,onion,tomato.
Add Salt,Pepper,sugar & patis for more flavor

When the tomato become creamy put
the ampalaya.

Add cup of water,if you wish to have some soup,
then add the eggs and stir.

Simmer and serve hot!

Tortang Talong Con Karne

2009-02-21T19:30:00.003+03:00

Tortang Talong Con Karne - Fry Eggplant with Ground Pork

1/4 Kg Ground Pork
3 Talong
2 eggs
Salt
Pepper
1 Tablespoon Flour
Cooking oil

Procedures:

There are 3 ways to prepare the Talong
Boil,grill,bake. If the eggplant is already
soft, peal the external layer. Set aside.

In a bowl, beat eggs then mix salt,pepper,
& flour.

Deep the eggplant into the mixture until it penetrate
inside the eggplants.

In a separate cooking pan saute the ground pork add salt

In a hot oil pan, fry the eggplant and add sauteed pork
on top of it gently add eggs mixture, fry till it brown

Serve with catchup.

Chicken Bulaga

2009-02-16T19:42:00.000+03:00

Chicken Bulaga

1 kilo chicken breasts
1 medium ripe mango (firm)
2 pieces calamansi
1 pack cottage cheese or
½ tsp coarse salt
kesong puti, 200 gms
½ tsp ground black pepper
all-purpose flour for dredging
1 tsp all-purpose flour
1 egg white, slightly beaten
1 piece salted egg
1cup sesame seeds
Oil for frying

Skin and debone chicken breasts. Using a meat mallet or rolling pin, beat out the chicken breasts to about ¼” thickness. Season chicken breasts with calamansi juice, salt, pepper, and all-purpose flour. Set aside. Cut salted egg, mango, and cottage cheese into sticks.

Arrange mango, salted egg, and cottage cheese stuffing to within 1 cm. edges and roll up the breast in the opposite direction. Secure the roll with wooden cocktail sticks or tie them with pieces of fine strings. Repeat with the remaining chicken breasts and stuffing to make 4-6 rolls in all.

Dredge the rolled chicken breasts in flour, then in egg white, lastly roll in sesame seeds. Deep fry until golden brown.

To serve: remove cocktail sticks or strings. Slice about 1/3 inch and arrange the rolled chicken breasts on serving dish. Serve with pickled vegetables or sweet and sour sauce. Serve Warm.

Source:http://www.dost.gov.ph

Tortang Talong - Fry Eggplant w/ Eggs

2009-02-16T19:11:00.003+03:00

Tortang Talong - Fry Eggplant w/ Eggs

Ingredients:

3 Talong- long size
2 eggs
Salt
Pepper
1 Tablespoon Flour
Cooking oil

How to start:

There are 3 ways to prepare the talong.
Boil,grill or bake. If the eggplant is already
soft, peal the external layer.

In a bowl, beat eggs then mix salt,pepper & flour.

Deep the eggplant into the mixture until it penetrate inside the eggplants.

In a hot oil pan, fry the eggplant and wait till it brown

Serve with catchup.

Ukoy - Shrimp Pattie

2009-02-15T06:34:00.002+03:00

Ukoy - Shrimp Pattie

Ingredients:

Batter

1 cup all-purpose flour
1 cup of cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoons pepper
1/4 cup astuete water
1 1/2 cup shrimp juice
1 egg well beaten
oil for deep frying

Toppings:

2 cups mongo sprout / togue
1 cup of spring onion
2 pcs tokwa, cut into strip
1/4 kilo smallshrimp, cleanse

Procedures:

Sift the first 5 ingredients together in a bowl.
Blend the astuete water,shrimp juice & egg.
Beat until smooth, set aside and heat oil for deep frying
Arrange a bed of togue in a saucer.
Top w/ spring onion,tokwa & shrimp
Add 1/3 cup of batter.
Slide carefully the mixture into the hot oil
Fry until crisp & brown on both side.
Drain & serve w/ vinegar-garlic sauce seasoned w/ salt pepper.

Sotanghon Soup - Chiken & Mushroom

2009-02-10T09:46:00.003+03:00

Sotanghon Soup - Chiken & Mushroom

Ingredients:

200 gm sotanghon (bean thread) noodles
1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
6-7 cups chicken stock
2 Tbsp oil
1/2 head of garlic - minced
1/2 medium onion - sliced
1 Tbsp patis (fish sauce)
4 dried Chinese black mushrooms (shiitake)
chopped green onions

Procedures

Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
Add chicken stock and bring to boil.
Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
Garnish with chopped green onions.
Serve hot with combined lemon juice and patis on the side.

by: PinoyRecipe.Net

Pinakbet Tagalog

2009-01-31T19:38:00.002+03:00

Pinakbet Tagalog

Ingredients

1/4 kilo pork with fat (cut into very small pieces)
3 tablespoons oil
1 1/2 cup water
2 medium size Ampalaya (cut into 8 pieces each)
2 medium size eggplants (cut into 8 pieces each)
6 pieces okra (halved)
6 pieces tomatoes (quartered)
1 small garlic head (minced)
2 small onions (diced)
1 small ginger (sliced)
4 tablespoons bagoong isda
Pinch of pepper

Procedure

In a pan, cook pork until lightly crispy, set aside.
Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork.
In a pot, boil water with bagoong.
Add in the pork and spices.
Add all the vegetables and cook.
Serve hot.

Source http://www.pinoymix.com

Yemas - Sweet

2008-11-29T05:53:00.004+03:00

Yemas - Sweet

Ingredients:

1 cup condensed milk
5 egg yolks
1/3 cup mashed potato
1 Tbsp. vanilla
1 Tbsp. butter

Syrup

1 cup sugar
1/2 cup water
1/4 tsp. cream of tartar

Procedures:

Combine all yema ingredients and cook until mixture is thick.
Set aside to cool.
When cool, roll into balls about 1 inch in diameter.

Prepare Syrup:

In a saucepan, blend sugar, water and cream of tartar.
Bring to a boil until syrup is caramel-colored.
Stick a toothpick into each yema ball, then dip in the syrup.
Let cool on the greased baking pans, then wrap in colored cellophane.

Tokwa at Baboy - Beancurd & Pork

2008-11-29T05:48:00.004+03:00

Tokwa at Baboy - Beancurd & Pork
in Soy Sauce & Vinegar

Image by ext212

Ingredients

1/2 kilo pork or pig ear
6 pieces tokwa or beancurd
1 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon brown sugar
3 small onions , diced
2 small pieces chili pepper
1 onion sliced onion rings from

Directions

Fry the tokwa until brown and crispy. Remove the tokwa & put in a strainer.
Cut the fried tokwa into 1 cm cubes. Set aside.
Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1 cm cubes. Set aside.
Mix vinegar, soy sauce, salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.
Combine fried tokwa and pork pieces together in a shallow bowl.
Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.

Eggroll or Fresh Lupia Wrapper

2008-11-29T05:44:00.004+03:00

Eggroll or Fresh Lupia Wrapper

Ingredients:

3 Large Eggs
1 Cup cornstarch
2 tbbsp cooking oil
11/2 Cup of water
MSG
Salt
Yellow food coloring (optional)

Procedures:

Beat eggs, add water, cornstarch and food coloring. Mix until well blended.
Use a flat pan.. Heat to medium temperature, Put oil.
Stir the mixture. Pour 1/4 cup of mixture in a pre heat pan.
Spread the misxture thinly and evenly in circular shape.
When the edges of the wrapper separate from the pan, it is done.
Remove it immediately.

Lumpiang Sariwa Fresh Roll

2008-11-29T05:41:00.004+03:00

Lumpiang Sariwa Fresh Roll

Image by Chboogs

Ingredients:

1 small onion, chopped
2 cloves garlic, chopped
2 tbsps. cooking oil
1/2 lb. cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzo (chick peas) beans
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, french style
2 cups shredded cabbage
18 egg roll wrappers
lettuce leaves

Procedures:

Cook onion and garlic in oil until tender.
Add pork, shrimp, garbanzo beans and ham.
Simmer uncovered for 5 minutes, stirring frequently.
Add carrots, green beans and water. Cook for another 5 minutes.
Add cabbage and salt, stir until cabbage is done. Let it after finished
To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown.
Cook one side only. To assemble, place an eggroll skin unbrowned side up on one corner facing you.
Top with a lettuce leaf and 1/3 cup cooled vegetable mixture.
Roll up, folding in one end of eggroll wrapper and leaving other end open.
Serve immediately with Brown Sauce.

*Brown Sauce

In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch.
Stir 1 cup chicken broth and 2 tbsps. soy sauce.
Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic.
Cook until thickened.

Kare-kare Oxtail

2008-11-29T05:35:00.003+03:00

Kare-kare Oxtail

Image by Dominique James

Ingredients:

1 oxtail (3-5 lbs.)
5 tbsps, oil
5 cloves garlic, crushed
1 medium sized onion, sliced
water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2 inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
salt and pepper to taste
MSG (optional)

Procedures:

Cut oxtail into 3 inch pieces.
Boil once and discard water. Boil again until tender.
Saute garlic and onion in oil.
Add achuete water, sauteed garlic and onions to meat and bring to a boil.
Add vegetables and enough water to make a sauce.
Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat.
Season with salt, pepper and MSG.
Serve with Bagoong Alamang on the side.

Bagoong Alamang

Ingredients:

2 cloves garlic crushed
1 small onion sliced
1 small tomato sliced
4 tbsps. alamang
Saute garlic, onions and tomato in a little oil. Add alamang.
Saute for another minute.

Maja Blanca -Corn with Coconut Milk

2008-11-22T18:26:00.003+03:00

Maja Blanca -Corn with Coconut Milk

Image by checkm8

Ingredients:

2 coconuts, grated (or 2 cans coconut milk)
2 cups warm water
1/2 cup corn starch
1/2 cup sugar
1/2 cup water
1/4 cup kernel corn (canned or frozen

Procedures:

Place grated coconut in a cheese cloth.
Squeeze to get 1 cup thick coconut milk (kakang gata).
Strain and set aside.
Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside.
Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside.
In a blender or food processor puree the kernel corn.
Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl.
Add 1/2 cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly.
Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked.
Spray a baking dish with 'Pam' and pour maja mixture into it and allow to set in the refrigerator.
When set slice in square or diamond shape and serve with latik.

Crispy Pata - Pig Nuckle

2008-11-22T17:57:00.004+03:00

Crispy Pata - Pig Nuckle

Image by Corona D

Ingredients:

4 pig's trotters
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. MSG
oil for deep frying

Procedures:

Wash the pig's trotters under running water and place in a large pan.
Cover completely with cold water.
Bring to a boil and season with salt, pepper and MSG.
Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat.
Heat the oil in another large pan until it is almost smoking.
Deep fry trotters for a few minutes until the skin is golden and crispy.

Fish Ball - Filipino Style 03

2008-11-15T19:29:00.000+03:00

Fish Ball - Filipino Style 03

Ingredients:

500 g Ground Fish Meat

a. Mix 1

1 1/2 Tbsp Salt refined
1 tsp Phosphate
1/4 Cup chilled water

b. Mix 2

1/4 Cup - TVP powder
1/2 tsp Carageenan
1 tbsp Isolate
1/4 Cup Qualicel
3/4 Cup Chilled water

c. Mix 3

3 Tbsp Refined Sugar
1/4 tsp MSG
1/4 tsp Baking soda
2 Tsp white pepper
2 Tsp Garlic powder
1 1/2 cup Cornstarch
1/4 cup Iced water
1 tsp BF blend
1/2 tsp Meaty ginisa

Procedures:

Add mix 1 to the ground fish meat.
Mix until translucent appearance is attained.
Add mix 2. Continue mixing for 5 minutes to obtain homogenized mixture.
Add mix 3 alternately with iced water
Form into balls and soak in cold water for 20 minutes.
Put in simmer water.
Drain and let it cool before packing. Store in freezer.
Deep fat fry for 2-3 minutes.
Serve with sauce.

Sweet and Sour Sauce Ingredients:

1/2 Cup of water
1/4 Cup of sugar
3 Tbsp vinegar
1 Tbsp cornstarch\1/2 Tsp Salt
2 Tbsp Oil
3 Tbsp catsup
1 pc. Siling labuyo

Cook until translucent texture obtained.

Sweet Sauce Ingredients:
1/2 Cup of water
1 tbsp Soy sauce
1 Tbsp brown sugar
1/2 Tsp MSG
2 Tsp garlic powder

Cook until translucent texture obtained.

Source: Spice and Food Mix
www.spiceamdfoodmix.com

Fish Ball - Filipino Style 02

2008-11-08T23:34:00.000+03:00

Fish Ball - Filipino Style 02

Ingredients:

Fresh fish (kalaso,dalagang bukid,labahita,bidbid,torsillo & bisugo)
2 tsp. Salt
1 Cup all purpose flour
1 Cup Cornstarch
2 Tbsp. baking powder
1/2 Cup water
1/4 tsp Monosodium glutamate (MSG) optional

by cattleya7563(oks na)

Procedures:

Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
Separate fish meat from skin & bones & chop finely.
Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well
Add iced water and mix well until thick homogeneous paste is obtained.
Form into balls and allow set in water for 2 hours
Cook in boiling water. When balls float, they are already cooked.
Transfer fish ball to colander and cool to room temperature.
Pack the fish ball in polyethylene bags with weights of 1/4 kg to 1 kg per pack
Store the products in chiller or freezer.

Sauce: Ingredients:

3/4 Cup of water
1/2 tbsp cornstarch
1/2 tbsp. patis
1/2 tbsp flour
2 tbsp sugar
1/3 tsp black pepper

Procedures:

Combine all ingredients and cook in medium heat with constant stirring (5-10 minutes)

Source: ITDL, DOST

Fish Ball - Filipino Style O1

2008-11-08T23:04:00.000+03:00

Fish Ball - Filipino Style

Fish balls is one of the favorite con gee for the Asian food. You can order them from Asian food restaurant. Supermarket of Mall food stall. I love the taste of it, of course when you dip it with there sweet and sour chili sauce.

In the Philippines we love fish balls, specially when you hear the tik-tak sound of there frying pan as they approaching. If you can not go to the malls to grab one, definitely the fish ball vendors will come to you. They are every where around the city. Or should I say they have a suki (regular customers). In same time of the day their sukis are waiting for them. The fun thing is that when you surround the cart while rushing to stick on the fish balls.

Image by cb_agulto

For recipes of Fish Ball - Filipino Style O1

Ingredients:

1) 2 Carrots - Chopped
2) 2 Potatoes - Chopped
3) 1 Head Garlic – Minced
4) 2 Eggs
5) ¾ - 1 ¼ Cups of Cornstarch
6) Ginger –
7) Pepper – grounded
8) 1 Kilo Fish (Lalu-lapu ,talakitok,apahap, maya-maya, or carp)
9) MSG (Vetsin) soysauce

Procedures:

1) Boil the fish for 3-5 minutes in water with ginger
2) Strain and put in a container
3) Remove the heads entrails, skin and bones.
4) Flakes the fish
5) Combine and Mix the carrots, potatoes, garlic and fish flakes
6) Grind. Add pepper, vetsin, eggs and cornstarch.
7) Mash and form balls.
8) Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
9) Deep fry in hot oil
10) Store in sterilized bottles, add 2 % brine solution (1 tsp. salt for every 4 cups of water)
11) Cover and boil for 1 ½ hours
12) Store for 12 days

Source: ncc.gov.ph

Fish Ball Sauce

A. Red Sweet & Sour Sauce

1 Ingredients:

1) ½ Cup of vinegar
2) ½ Cup of white sugar
3) 1 Tsp. Catsup, or color
4) 1 Tsp. cornstarch

Preparations:

1) Pour vinegar into pan, dissolve sugar in medium fire
2) Dissolve catsup in ¼ cup of water, mix with vinegar and sugar in pan, slowly simmer.
3) Dissolve cornstarch in ¼ of water, then add to mixture and stir.
4) Turn to high heat for 10 seconds or until consistency is just right.
5) Add grounded pepper (optional)

B. Brown Fish Ball Sauce

1) Same procedures just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
2) For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
3) Note: For clearly sauce use cornstarch and for merky looking sauce use flour. There is no difference in consistency.

Source: Bohol

Ilongo’s Chicken Binakol

2008-11-01T21:44:00.000+03:00

Ilongo’s Chicken Binakol

I have come across with Wayth’s blog and curious about the Chicken Binakol. Chicken Binakol is one of the Ilongo’s specialties. Originally, cooking Chicken Binakol is by putting all the ingredients inside a fresh bamboo and cooked in fire. For unavailable bamboo resource you can use normal kitchen wares. But you will miss the aroma of the fresh bamboo. You still have the sweet taste of the coconuts.

Image by benjieordonez

Ingredients:

1. 1 kilo of native chicken cut into serving size
2. ½ Glove of Mince Garlic
3. 1 Chopped Onions
4. Ginger
5. 3 young coconuts Water
6. 1 Medium size of green Papaya slices
7. Young Coconut Meat
8. 1 small bandle Sili Leaves
9. 2 stems Lemon Grass (Tanglad)
10. Patis (fish sauce)

Procedures:

1. In a non stick wok, stir fry chicken slices. Brown it.
2. On one side of the wok sauté garlic, ginger and onions.
3. Mix with chicken and add water from 3 young coconuts.
4. Simmer chicken until tender.
5. Add the papaya. After sometime, add the coconut meat and sili leaves. Add lemon grass.
6. Simmer for another 5 minutes.
7. Add patis as your taste desire.

Source : http://wyattbelmonte.blogspot.com

Manok na Tinola - Chicken Soup

2008-11-01T21:32:00.000+03:00

Tinolang Manok

Ingredients:

1. 1 kilo of chicken cut into serving size

2. ½ Glove of Mince Garlic

3. 1 Chopped Onions

4. 2 thumb size Ginger

5. 1 Medium size of green Papaya or Sayote (slice)

6. 1 small bandle Sili Leaves

7. Patis (fish sauce)

Procedures:

1. Stir fry chicken slices. Brown it.

2. On one side of the wok sauté garlic, ginger and onions.

3. Mix with chicken.

4. Simmer chicken until tender.

5. Add the papaya. After sometime and sili leaves.

6. Simmer for another 5 minutes.

7. Add patis as your taste desire.

Pork Barbeque - Filipino Taste

2008-10-25T23:25:00.000+03:00

Pork Barbeque - Filipino Taste

Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Image by: nolramvalencia

Procedures:

Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
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 )
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbecue .
String the pork on the skewers.
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/

Polvoron - Sweet

2008-10-21T22:03:00.000+03:00

Ingredients:

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

5 tablespoons melted butter

Instruction for Polvoron

Toast flour to light brown.
Mix sugar and powdered milk.
Melt butter and add to the mixture.
Mix thoroughly and mold in Polvoron molder.
Wrap individually in Japanese paper

Adobong Palaka - Farm Frog

2008-10-15T12:51:00.000+03:00

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

Picture fr. : http://picasaweb.google.com/reggieandteri

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).

Molo - Soup

2008-10-09T15:17:00.000+03:00

Ingredients:
Fillings-

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

Stock-

8 cups chicken broth
1 small onion, chopped
1 clove garlic, minced
25-30 wonton wrappers
pepper to taste
chopped spring onions
oil for sauteing

Preparations:

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.
Put 1 tbsp of the meat mixture in the center of each wanton wrapper.
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.)
Cover the dumplings with a dry kitchen towel and set aside.
To make broth: - Saute onion and garlic in oil until light brown.
Add chicken stock and the remaining salt and patis from the filling.
Allow to boil, the drop the stuffed dumplings into the boiling broth.
Stir the remaining meat mixture into the broth. Simmer for 10-15 minutes.
Season with pepper to taste.
Before serving, garnish with chopped spring onions.

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

The Meanings of Different Cooking Terms

2008-10-08T16:31:00.000+03:00

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

Adobong Pusit

2008-10-05T13:36:00.000+03:00

Ingredients:

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

Instructions:

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

Things to Consider When Purchasing Microwave Safe Cookware

2008-09-25T20:00:00.000+03:00

By Camilla Bertelsen

In this day and age, a microwave oven is a standard appliance in most kitchens. While some people simply use their microwave to re-heat food occasionally or cook a T.V. dinner, others use their microwave to cook entire meals for their family. If you are planning on doing a large amount of microwave cooking, you will need to make sure you have microwave safe cookware to cook your meals in.

When shopping for microwave safe cookware, there are a few things that you should consider. Will you be using your cookware often? If so, then you will want to put out the extra money to purchase high quality microwave safe cookware that will last a long time. While the initial investment may seem a bit much at first, purchasing high quality cookware will prevent you from having to continually keep purchasing it.

The size and shape of your microwave safe cookware should also be taken into consideration. If you have a small microwave oven, you will of course want to purchase cookware that will fit properly into your oven. If your oven has a turntable inside, purchase cookware that will be able to turn freely, without bumping the sides of the oven.

For best results when cooking, purchase microwave safe cookware that is round or oval rather than square or rectangle. Round or oval cookware tends to allow the food to cook more evenly and prevent hot spots from occurring. Furthermore, microwave cookware will work more effectively if the containers are shallow rather than deep. So if you can find round or oval shallow containers that are of high quality, you would be best off purchasing these containers.

Before purchasing any cookware to use in the microwave, be sure to thoroughly read the label and examine the container. Does the label specifically state that the container is safe for microwave use? Are there any metal parts to the container? If there are metal parts to the container, you should not purchase it. Additionally, if the label does not specifically state the product is microwave safe, you should not purchase it to use in the microwave.

Article by Camilla Bertelsen and the owner of http://microwavecookwareblog.com

Article Source: http://EzineArticles.com/?expert=Camilla_Bertelsen

http://EzineArticles.com/?Things-to-Consider-When-Purchasing-Microwave-Safe-Cookware&id=1496166

Special Pancit Malabon

2008-09-25T14:37:00.000+03:00

Pancit Malabon is a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste). Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

Ingredients:

1/2 cup vegetable or corn oil
1 teaspoon salt
1 tablespoon finely minced garlic
1/2 teaspoon freshly ground pepper
1 cup diced tokwa or bean curd sold in Oriental food stores)
1/2 cup diced lean pork
1 cup shelled oysters
1 pound bihon or rice noodles (sold in Oriental food stores)
1/2 cup squid, cut into rings

Sauce:

2 tablespoons oil
1 cup finely minced onion
2 tablespoons anatto water
2 tablespoons cornstarch
1 cup shrimp juice
1/2 cup tokwa or bean curd, mashed
3 tablespoons patis or salt

Garnish:
- 1 cup pork cracklings, pounded to powder
- 1/2 cup smoked fish, finely flaked (or smoked oysters)
- 1/2 cup finely minced scallions
- lemon slices

Instrctions:

In a large skillet, heat oil and saute garlic till brown.
Add bean curd, pork, oysters and squid.
Set aside.
In the same skillet, cook the sauce, using the leftover oil.
Heat the oil.
Saute garlic and onion.
Cook till garlic is brown and onion is transparent.
Add the anatto water.
Dissolve the cornstarch in the shrimp juice and add to the mixture.
Add the bean curd and simmer over moderate heat until the mixture is thick.
Season with patis (fish sauce) and pepper.
Turn off the heat and set aside.
Soak the noodles in hot water for about 5 minutes or until soft.
Drain and transfer to a platter.
Pour the sauce on top.
Garnish with pork cracklings, smoked fish flakes and scallions.
Serve hot with lemon slices and patis or salt.
Serves 4.

Resource: http://www.pinoyrecipe.net

Special Aroz Valenciana

2008-09-25T14:16:00.000+03:00

Ingredients:

1 small chicken fryer, cut in 2-inch pieces
1/2 lbs. pork cut in 1-inch pieces, 1/4 inch thick
2 chinese sausages
6 small potatoes, quartered
2 garlic cloves, chopped
2 large ripe tomatoes
2 bell peppers (red preferrably), cut in 1/8 pieces
1 cup green peas
3 cups rice boiled in 3 cups of water and 2 cups of coconut milk (gata)
1/2 cup butter (1/2 bar)
1/4 cup black olives, sliced
1 tsp. salt
2 garlic cloves and 1 head onion (finely chopped - for sauteeing)

Instructions:

Place chicken and pork in frying pan and saute with garlic, onion and a slice of butter. Cook chicken and pork.
Season with salt and pepper until slightly brown.
In a deep sauce pan fry garlic, onions and tomatoes in butter in the given order.
Add the potatoes, chicken, pork and sausages.
Stir and cover until meat and potatoes are done.
Add water if necessary.
Add the bell peppers, peas and black olives.
When meat and vegetables are done, remove some of the stock from the meat and set aside.
Add the cooked rice to the meat and mix thouroughly.
Add remaining stock and season to taste.
Cook on low heat until mixture becomes quite dry.
Serve on platter and garnish top with sliced hard boiled eggs. stuffed olives, bell pepper strips and springs of parsley leaves.

Resource:
http://www.pinoymix.com/

Puchero - Beef

2008-09-24T15:07:00.000+03:00

Ingredients:

1 kg Beef
1/2 Head of garlic
1pc whole onion - cut to 4
1pkg small of tomato sauce
1/4 kg sweet potato
3 pcs Banana - saba
1/4 kg Cabbage or pechay
1 ts Whole black pepper
Optional grabansus, string bean

Instructions:

Boil the beef with 1 litter of water until tender
Add onion, garlic, pepper and tomato souse
Add banana, cabbage and sweet potato
For more flavor season with salt or fish sauce
Serve hot

Inihaw na Bangus - Grilled Milk Fish

2008-09-24T14:25:00.000+03:00

Ingredients:

1 Whole bangus
1 Lemon
1 tease spoon salt
1/8 tease spoon pepper
1 Tomato diced
1/2 Onion diced
1/8 part of garlic diced

Instructions:

Cut the back of the fish a long.
Remove the internal parts, clean and wash the fish. Don't remove the scales.
Rub inside the fish with lemon, salt and pepper.
Mix tomato, garlic and onion in a bowl. Fill the fish with mixtures.
Wrap the fish with aluminum foil or banana leave.
Grill the fish in coal for 20 to 30 minutes
Serve with patis or soy sauce w/ chilli

Sinigang (Pork in Tamarine)

2008-09-19T19:41:00.000+03:00

Ingredients

1 Kilo Pork (cut into chunk cubes)
12 pcs Tamarind (Sampaloc) (or one packet of sinigang mix)
1 big Onion (diced)
6 big tomatoes (quartered)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2" long)
1 bundle Kangkong (cut into 2" long)
Salt and Patis to taste
6 cups water

Procedure

Boil Tamarind to soften. Pound and strain all juices and set aside.
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
Add onions, tomatoes and Tamarind juice (OR sinigang mix).
Add in all the vegetables.
Season with salt and Patis to taste.
Serve hot.

Resource: http://www.pinoymix.com

Beef Kaldereta

2008-09-15T21:41:00.000+03:00

Kaldereta is a dish popular in the Philippines, especially in Luzon island. Its common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it. In Metro Manila it is more commonly added with potatoes but in other regions such as Southern Tagalog provinces, it is simply the sauce and the cuts of meat that are used. There are other meats that can also be used such as chicken but pork, beef and goat are the three more popular cuts of meat used.

From Wikipedia, the free encyclopedia

Ingredients of Kaldereta:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Instructions for Kaldereta:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice

Tips:

Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar , garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

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

Ginataang Pagi ( Stingray in Coconut Milk)

2008-09-15T19:33:00.000+03:00

Ingredients:

stingray 1.4 kilo
garlic 1 bulb
onions 2 bulbs
ginger (thumbsize cut into small strips)
curry powder (1 tsp)
chilies (according taste)
coconut milk (from 2 coconuts)
Malunggay - optional

Procedures:

Have this cut transversely.
Remove the entrails - Gastro Intestinal Tract.
Cut in serving sizes. Boil in vinegar, garlic, salt. about 20 minutes.
Shred meat. Remove the major bones. But you can include the cartilaginous parts.
Saute in garlic (1 bulb), onions (2 bulbs), ginger (thumb size cut into small strips), curry powder (1 tsp) and chilies (according taste).
Add coconut milk (from 2 coconuts). Simmer for 20 minutes.

Resource:http://wyattbelmonte.blogspot.com/

Filipino Recipes

2008-09-12T14:15:00.000+03:00

By [http://ezinearticles.com/?expert=Richard_Romando]Richard Romando

The Philippines is the second largest archipelago in the world, after Indonesia, and enjoys a healthy tropical climate. Rain forests offer a huge variety of tropical fruits, such as bananas, papayas, pineapples, durians, mangoes, and many others. Filipino culture is as diverse as can be, with influences from the native people as well as from the different colonial rulers. The Philippines' recipes reflect the tastes of India, China, and Japan, as well as Spain, Portugal, and even the U.S.

Filipinos love to eat, and in view of their friendly and sociable nature, food is regarded as the basis of their social life. Since, after consumption of rice their hunger is satiated only for a short period of time, they eat three meals a day and two snacks in between. Filipinos, in particular the country folks, rise very early and, hence, many of them have a "Segundo almuerzo," or second breakfast, and a "merienda," or mid-afternoon snack. Countryside folks eat their main meal at noon, while city inhabitants place emphasize on the evening meal. The diet of poor families is generally rice, fish, and vegetables, combined with starchy snacks. During celebrations, all families usually enjoy meat.

Since only a small number of provincial households own refrigerators, those who don't have refrigeration either use fresh ingredients or heavily salted ones. Food is not served in separate courses, as Filipinos prefer the entire meal to be laid out before them so that they can eat from all dishes simultaneously. Vacationers are highly advised to always take into consideration the respect Filipinos have for food.

Although the Philippines have a large quantity of fresh seafood and a wide assortment of juicy tropical fruits, the daily food of the common people tends to be uninspiring. Apart from a few exceptions, such as Bicol and the Muslim areas of the south, the seasoning is not spicy. Native cooks have, however, invented some delicious recipes with ingredients such as coconut milk, jackfruits, garlic, and gingers. A range of sweet morsels is made from glutinous rice, while halo-halo is a common dessert based on layers of sugared fruit, gelatin, custard, and crushed ice.

[http://www.z-Philippines.com]Philippines provides detailed information on Philippines, Philippines Tours, Language In The Philippines, Philippines Real Estate and more. Philippines is affiliated with [http://www.HongKong-Web.com]Hong Kong Travel.

Article Source: http://EzineArticles.com/?expert=Richard_Romando http://EzineArticles.com/?Filipino-Recipes&id=411158

Filipino Mechado ( Beef )

2008-09-08T23:23:00.001+03:00

Filipino Mechado ( Beef )

Ingredients of Mechado :

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2″ sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste

1 cup soy sauce
salt & pepper to taste

Instructions for Filipino Mechado ( Beef ):

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
Serve hot with white rice

Tips:

Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

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

Sizzling Sisig Pork

2008-09-08T19:45:00.000+03:00

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.^[1]

Sisig as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers.

Origin

The dish is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base in Angeles City, Pampanga. Pig heads were cheaply purchased since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Sisig queen

Lucia Cunanan of Angeles City has been credited with inventing sisig.^[2] The Philippine Department of Tourism has acknowledged that her Aling Lucing's restaurant had established Angeles City as the "Sisig Ca

pital of the Philippines" in 1974. Cunanan's trademark sisig was developed in mid 1974 when she served a unique blend or concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in sizzling plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa't baboy, among others.

Ingredients

1 1/2 kilo Pork head
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

Procedure

Grill pork head for to remove hair.
Boil pork head until tender.
Take out all the meat and dice.
Season with liquid seasoning, black pepper, and brown sugar.
Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper last.
Serve on a sizzling plate.

Resource: http://www.pinoymix.com

Pork Menudo

2008-09-06T18:02:00.000+03:00

Ingredients

1/2 kilo pork tenderloin (cut into chunk cubes)
1/4 kilo pork liver (cut into cubes)
4 pcs chorizo Bilbao (sliced to the same size as pork)
1 big red bell pepper (diced)
1 big green bell pepper (diced)
3 big potatoes (peeled, diced and deep fried)
1 1/2 cup chickpeas
1/2 cup raisins
1/2 teaspoon Spanish paprika
1 cup stock or water
Pinch of salt and pepper
3 tablespoons oil
1 tablespoon atsuete oil
1 small head of garlic (minced)
1 medium size onion (diced)
2 big tomatoes (diced)
1/2 cup grated cheese

Procedure

In a cooking pot, heat cooking oil and atsuete oil.
Saute garlic, onion, and tomatoes.
Add in pork chunks, pork liver, chorizo bilbao, bell pepper, Spanish paprika and stock.
Simmer until pork is tender.
Add in potatoes, chickpeas, and raisins.
Season to taste.
Finish with grated cheese.
Serve hot

Resource: http://www.pinoymix.com/

Adobo sa Gata Pork & Chicken

2008-09-03T21:53:00.000+03:00

Ingredients:

1/2 a kilo of pork (liempo)
1/2 a kilo of chicken
coconut - grated
Peppercorns
Bay leaves
Garlic (1 head)
Soy Sauce
Vinegar
Chili (for those who want this hot)

Instructions:

Stir fry or brown the meat.

Stir fry or brown the meat.Toast in the peppercorns and bay leaves .
Meantime squeeze the milk from grated coconut save the 1st extract.
Pour hot water to the grated meat and make a second extraction.

Simmer in soy sauce, vinegar, water and coconut milk (2nd extract) and peeled garlic

When meat is already tender (slow cooking approximately - 45 minutes).
Add the kakang gata (first extract). Cook for another 1 - 2 minutes more.

Resource:

http://wyattbelmonte.blogspot.com/

Inihaw Chicken Inasal

2008-08-31T22:47:00.000+03:00

Preparation & marinating: 6 hours to overnight

Estimated cooking time: 40 minutes

Chicken Inasal Ingredients:

2 Chickens (free range if available)
3/4 cup Filipino vinegar
1/4 cup Garlic finely minced
2 stalks Lemon grass optional
Salt
Annatto oil (see notes below)
Wooden skewers
Spiced vinegar
Additional Ingredients Instructions:

2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them

3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi j uice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
thick wooden skewers, soaked for 1 hour in water prior to cooking
Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

Cooking Instructions:

Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

Variations:

Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you ris k botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard an y toxins from developing.
If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.

Resource: http://www.pinoyrecipe.net

Sarciado Fish

2008-08-29T20:26:00.000+03:00

Serves 4
Preparation time: 5 mins + 30 mins marinating
Cooking time: 15 mins

Sarciado Ingredients:

4 tanguinge (Spanish mackerel) steaks
Juice of 4 calamansi
125 ml (½ cup) olive oil
Glove of ½ head garlic, crushed
1 large onion, chopped
1 medium tomato, chopped

2 tablespoons patis (fish sauce)
250 ml (1 cup) water

Fish Sarciado Cooking Instructions:

Marinate fish steaks in calamansi juice for about 30 minutes.
In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.
Remove fish steaks from frying pan and set aside.
In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.
Stir in patis and water. Simmer until most of the liquid has been absorbed.
Spoon onion and tomato mixture over the cooked fish steaks.
Serve hot with rice.

Resource :http://www.pinoyrecipe.net

Filipino Beef Steak - Bistek

2008-08-28T20:58:00.000+03:00

Ingredients:

Estimated time to prepare and cook: 50 minutes

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

Filipino Creamy Beef Adobo

2008-08-28T13:45:00.000+03:00

Beef Adobo with Creamy Sauce Recipe, Tender beef chunks stewed in vinegar made tastier with NESTLE All Purpose Cream

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 3 - 4

Beef Adobo with Creamy Sauce Ingredients:

½ kg beef camto, cut into serving portions
½ cup vinegar
¼ cup MAGGI Savor, Chiligarlic
1 whole black peppercorns
1 piece bay leaf
1 tbsp chopped garlic
1 11g MAGGI Beef Broth Cube
1 cup water
1 tetrabrick 250ml NESTLE All Purpose Cream
1 11g MAGGI Beef Broth Cube
2 pieces siling panigang
salt to taste

Pinoy Recipes

2008-08-01T21:09:00.021+03:00

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2006-10-09T13:42:00.009+03:00

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