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).

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

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