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Sinigang (Pork in Tamarine)  

Posted by Life Moto in

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

  1. Boil Tamarind to soften. Pound and strain all juices and set aside.
  2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
  3. Add onions, tomatoes and Tamarind juice (OR sinigang mix).
  4. Add in all the vegetables.
  5. Season with salt and Patis to taste.
  6. Serve hot.
Resource: http://www.pinoymix.com

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Beef Kaldereta  

Posted by Life Moto in

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. 1 kilo beef, cut into chunks

  2. 1 big can (350g) liver spread or ground liver

  3. 5 onions, minced

  4. 5 cloves garlic, minced

  5. 6 tomatoes, sliced

  6. 1 cup tomato sauce

  7. 3 green peppers, diced

  8. 3 red peppers, diced

  9. 4 pieces hot chilli peppers, minced

  10. 3/4 cup grated cheese

  11. 2 cups beef stock or water

  12. 1/4 cup cooking or olive oil

Instructions for Kaldereta:

  1. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

  2. 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.

  3. Add cheese and olives (optional) and continue to simmer until the sauce thickens.

  4. 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/


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Ginataang Pagi ( Stingray in Coconut Milk)  

Posted by Life Moto in ,


Ingredients:

  1. stingray 1.4 kilo
  2. garlic 1 bulb
  3. onions 2 bulbs
  4. ginger (thumbsize cut into small strips)
  5. curry powder (1 tsp)
  6. chilies (according taste)
  7. coconut milk (from 2 coconuts)
  8. 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/

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Filipino Recipes  

Posted by Life Moto in

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

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Filipino Mechado ( Beef )  

Posted by Life Moto in

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 ):

  1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

  2. 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

  3. Add the vinegar and let boil for a minute or two

  4. Add the potatoes, onions, carrot, and bell pepper

  5. Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

  6. Serve hot with white rice

Tips:

  1. Pressure cook the beef with the beef stock for faster cooking time.

  2. Fry the potatoes before adding to the casserole.

  3. 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/

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Sizzling Sisig Pork  

Posted by Life Moto in ,

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

  1. Grill pork head for to remove hair.
  2. Boil pork head until tender.
  3. Take out all the meat and dice.
  4. In a sauté pan, heat oil and sauté garlic, onion,red pepper, pork meat and liver.
  5. Season with liquid seasoning, black pepper, and brown sugar.
  6. Pour in beef stock and cook until meat is tender and starts to oil again.
  7. Add minced chili pepper last.
  8. Serve on a sizzling plate.
Resource: http://www.pinoymix.com

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Pork Menudo  

Posted by Life Moto in

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

  1. In a cooking pot, heat cooking oil and atsuete oil.
  2. Saute garlic, onion, and tomatoes.
  3. Add in pork chunks, pork liver, chorizo bilbao, bell pepper, Spanish paprika and stock.
  4. Simmer until pork is tender.
  5. Add in potatoes, chickpeas, and raisins.
  6. Season to taste.
  7. Finish with grated cheese.
  8. Serve hot
Resource: http://www.pinoymix.com/

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Adobo sa Gata Pork & Chicken  

Posted by Life Moto in ,

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/

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