Ingredients
• 500 g Pork Belly (Liempo), Cut into 1 1/2 - 2 in cubes
• 50 g White Onion, slices
• 2 g Black Peppercorn
• 40 g KNORR PORK BROTH, dissolved in 2 L hot water
• 120 g Potatoes, quartered
• 80 g Saba, sliced diagonally
Procedure
1. In a pot, place bells, onions, peppercorns and KNORR PORK BROTH dissolved in water. Bring to a boil. Simmer for about 1 1/2 hr. until meat is tender.
2. Add potatoes. Simmer for about 3 minutes.
3. Add saba bananas and simmer further for about 8 minutes until potatoes and saba are tender.
4. Add cabbage or pechay baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
Tuesday, October 4, 2011
sinigang na baboy with knorr soup base
Ingredients
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
Tinola Pinoy Style
Ingredients:
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves
Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves
Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.
Cook Bulalo
Ingredients
• 500 g Beef bone marrow with meat (Bulalo)
• 50 g White onion, sliced
• 2 g Black peppercorn
• 35 g vetsin, dissolved in 2 L hot water
• 150 g Yellow corn, sliced into 1 inch thick rounds
• 80 g Green beans, trimmed
• 60 g Cabbage or Pechay Baguio, sliced
• 15 ml fish sauce
Procedure
1. In a pot, place beef marrow, onions, peppercorns and vetsin dissolved in water. Bring to a boil. Simmer for 1 1/2 hrs until meat is fork tender.
2. Add corn and simmer further for about 8 minutes until corn is tender.
3. Add green beans and simmer for 1 minute.
4. Add cabbage or pechay Baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
• 500 g Beef bone marrow with meat (Bulalo)
• 50 g White onion, sliced
• 2 g Black peppercorn
• 35 g vetsin, dissolved in 2 L hot water
• 150 g Yellow corn, sliced into 1 inch thick rounds
• 80 g Green beans, trimmed
• 60 g Cabbage or Pechay Baguio, sliced
• 15 ml fish sauce
Procedure
1. In a pot, place beef marrow, onions, peppercorns and vetsin dissolved in water. Bring to a boil. Simmer for 1 1/2 hrs until meat is fork tender.
2. Add corn and simmer further for about 8 minutes until corn is tender.
3. Add green beans and simmer for 1 minute.
4. Add cabbage or pechay Baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
How to make a Classic Mayonnaise
Place 2 egg yolks, l teaspoon smooth mustard, salt and ground black pepper in a small bowl. Using electric beaters or a balloon whisk, beat until thick.
Slowly add 1 tablespoon white wine vinegar or lemon juice, beat until combined well. Add 11/4 cups good quality oil, drop by drop, to egg mixture, whisking or beating constantly.
After about half the oil has been used, add the remainder in a thin stream, whisking or beating constantly.
When mixture is thick and creamy, add an extra tablespoon of vinegar or lemon juice. Taste for seasonings; adjust with lemon, vinegar, salt, pepper or mustard. To make in a food processor.
Place yolks and vinegar in food processor. With motor running, add oil slowly in a thin stream. Process until thick and creamy.
Add seasonings to taste.
Vary the flavour with different oils (good quality): try light olive oil, or peanut, sunflower or safflower oil. Store mayonnaise in airtight container in refrigerator for up to 2 weeks.
Makes 1 1/2 cups.
Slowly add 1 tablespoon white wine vinegar or lemon juice, beat until combined well. Add 11/4 cups good quality oil, drop by drop, to egg mixture, whisking or beating constantly.
After about half the oil has been used, add the remainder in a thin stream, whisking or beating constantly.
When mixture is thick and creamy, add an extra tablespoon of vinegar or lemon juice. Taste for seasonings; adjust with lemon, vinegar, salt, pepper or mustard. To make in a food processor.
Place yolks and vinegar in food processor. With motor running, add oil slowly in a thin stream. Process until thick and creamy.
Add seasonings to taste.
Vary the flavour with different oils (good quality): try light olive oil, or peanut, sunflower or safflower oil. Store mayonnaise in airtight container in refrigerator for up to 2 weeks.
Makes 1 1/2 cups.
Puto Recipes
SPECIAL PUTONG PUTI
2 cups cake flour
1 cup white sugar
3 tsp. baking powder
3/4 cup water
Combine 1st mixture. Set aside.
2 egg whites
1/4 cup white sugar 1 salted egg
Beat eggwhites until stiff. Gradually add sugar while beating
continuously. Then, add to 1st mjxture, mix and blend well.
Line muffin pan with wax paper and pour prepared mixture.
Top with slices of salted egg. Cover steamer with cheese cloth.
Steam for 25-30 minutes.
Regular Putong Puti
4 cups all-purpose flour
3 eggs
21/2 cups white sugar 31/2 cups water
3 tbsp. baking powder
Mix together flour, baking powder, and sugar.
Beat eggs in bowl, add water. Then, add flour mixture.
Strain for fine texture. Pour into puto molds (full). If you will
use a baking pan, grease pan with butter or line with foil or
banana leaves.
Steam for 15-20 minutes.
For special puto, top with sliced white cheese or salted eggs
before steaming.
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add 1/4 cup water (add more water if galapongjis too thick). Add all ingredients and blend well until smooth.
Pour on muffin pan lined with wax paper. Steam for 25 minutes.
2 cups cake flour
1 cup white sugar
3 tsp. baking powder
3/4 cup water
Combine 1st mixture. Set aside.
2 egg whites
1/4 cup white sugar 1 salted egg
Beat eggwhites until stiff. Gradually add sugar while beating
continuously. Then, add to 1st mjxture, mix and blend well.
Line muffin pan with wax paper and pour prepared mixture.
Top with slices of salted egg. Cover steamer with cheese cloth.
Steam for 25-30 minutes.
Regular Putong Puti
4 cups all-purpose flour
3 eggs
21/2 cups white sugar 31/2 cups water
3 tbsp. baking powder
Mix together flour, baking powder, and sugar.
Beat eggs in bowl, add water. Then, add flour mixture.
Strain for fine texture. Pour into puto molds (full). If you will
use a baking pan, grease pan with butter or line with foil or
banana leaves.
Steam for 15-20 minutes.
For special puto, top with sliced white cheese or salted eggs
before steaming.
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add 1/4 cup water (add more water if galapongjis too thick). Add all ingredients and blend well until smooth.
Pour on muffin pan lined with wax paper. Steam for 25 minutes.
How to make puto cuchinta
1 cup all-purpose flour
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
ARROZ ALA FILIPINIANA
2 cups rice, cooked
2 cups malagkit, cooked
1/2 cup chicken meat, cooked & flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked 1 large onion, chopped finely
l/2 tsp paprika 1 tbsp. vetsin 1 tbsp. patis
4-5 cloves garlic, crushed 1 tsp. salt
1/2 tsp. ground pepper
1 pc. bell pepper, red, sliced into strips 1 small can sweet peas 1 hard-boiled egg
Flake rice and malagkit with fork while still hot. Set aside.
Saute garlic until brown. Add onion. Add chicken, pork and shrimps. Stir and add patis. Cook for 5 minutes. Season with salt, vetsin, pepper, and paprika.
Add sauteed mixture to cooked rice and malagkit. Mix until mixture is evenly distributed into rice and malagkit.
Line bottom of deep baking pan (preferably bread pan) with wax paper.-Grease wax paper with cooking oil or margarine and arrange on top sliced hard-boiled egg, strips of red pepper, then pack in the cooked mixture with rice. Cover with foil or cheese cloth.
Bake in oven with 300°F heat. Or steam-bake. Cook for 20 minutes.
Cool before transferring to a serving dish. To transfer, place dish face down on pan and invert pan. Garnish with sweet peas, . placed around the molded mixture.
2 cups malagkit, cooked
1/2 cup chicken meat, cooked & flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked 1 large onion, chopped finely
l/2 tsp paprika 1 tbsp. vetsin 1 tbsp. patis
4-5 cloves garlic, crushed 1 tsp. salt
1/2 tsp. ground pepper
1 pc. bell pepper, red, sliced into strips 1 small can sweet peas 1 hard-boiled egg
Flake rice and malagkit with fork while still hot. Set aside.
Saute garlic until brown. Add onion. Add chicken, pork and shrimps. Stir and add patis. Cook for 5 minutes. Season with salt, vetsin, pepper, and paprika.
Add sauteed mixture to cooked rice and malagkit. Mix until mixture is evenly distributed into rice and malagkit.
Line bottom of deep baking pan (preferably bread pan) with wax paper.-Grease wax paper with cooking oil or margarine and arrange on top sliced hard-boiled egg, strips of red pepper, then pack in the cooked mixture with rice. Cover with foil or cheese cloth.
Bake in oven with 300°F heat. Or steam-bake. Cook for 20 minutes.
Cool before transferring to a serving dish. To transfer, place dish face down on pan and invert pan. Garnish with sweet peas, . placed around the molded mixture.
ARROZ ALA VALENCIANA
2 cups rice, cooked
2 cups malagkit, cooked
2 qcs. chicken thigh & legs, chopped into small pcs.
100 grams pork sliced into thin strips
1 pc. Chorizo de Bilbao
or 4 pcs frankfurters, sliced diagonally
200 grams chicken giblets & livers, chopped
1/2 cup green peas
2 pcs. bell peppers, red & green (cut into strips) 1 large onion, chopped 2 small cans tomato sauce (225 grams) 4 cloves garlic, crushed 2 tbsp. fish sauce (patis) 1 tbsp. vetsin
1 tbsp. atchuete oil
2 tbsp. butter or margarine
salt to taste
gamishing
2 hard boiled eggs, sliced
few sprigs of spring onions, chopped
Flake rice and malagkit with fork while still hot.. Set aside.
Saute garlic in atchuete oil. When brown add onion. Add chicken, pork and giblets. Season with patis, cover. After 2 minutes pour in 1/2 cup water. Cover, simmer until half done. Add chorizo or frankfurters, pepper, and tomato sauce. Season with salt and vetsin. Boil for 5 minutes.
Add rice, malagkit, peas, and butter. Mix until well blended.
Lower heat, cover. Cook for another 5 minutes.
Garnish with sliced hard-boiled eggs and chopped spring
onions.
Serve hot.
2 cups malagkit, cooked
2 qcs. chicken thigh & legs, chopped into small pcs.
100 grams pork sliced into thin strips
1 pc. Chorizo de Bilbao
or 4 pcs frankfurters, sliced diagonally
200 grams chicken giblets & livers, chopped
1/2 cup green peas
2 pcs. bell peppers, red & green (cut into strips) 1 large onion, chopped 2 small cans tomato sauce (225 grams) 4 cloves garlic, crushed 2 tbsp. fish sauce (patis) 1 tbsp. vetsin
1 tbsp. atchuete oil
2 tbsp. butter or margarine
salt to taste
gamishing
2 hard boiled eggs, sliced
few sprigs of spring onions, chopped
Flake rice and malagkit with fork while still hot.. Set aside.
Saute garlic in atchuete oil. When brown add onion. Add chicken, pork and giblets. Season with patis, cover. After 2 minutes pour in 1/2 cup water. Cover, simmer until half done. Add chorizo or frankfurters, pepper, and tomato sauce. Season with salt and vetsin. Boil for 5 minutes.
Add rice, malagkit, peas, and butter. Mix until well blended.
Lower heat, cover. Cook for another 5 minutes.
Garnish with sliced hard-boiled eggs and chopped spring
onions.
Serve hot.
GOTO PINOY STYLE
1/2 kilo goto
1 cup malagkit 1/2 cup rice
3 cloves garlic, crushed
2 tbsp. ginger, thinly sliced 1 large onion, sliced 2 tbsp. patis
1 tsp. vetsin
2 tbsp. cooking oil
1 tsp angkak (herb for coloring)
salt to taste
Garnishing.
5-6 cloves garlic, sliced thinlv, fried
a few sprigs of spring onions, chopped
Clean goto. Boil in water for 3 minutes. Wash again. Boil in another fresh water with a little salt. Cover, lower heat and let simmer until goto is tender. Slice into 'small serving pieces. Set aside broth.
Saute garlic. When brown, set aside, saute ginger. Add onion. Stir and add goto, season with patis. Stir for 3 minutes, then add rice and broth. Add water (6-7 cups water). Cover. When rice is cooked, gently stir for 5 minutes.
Serve hot with fried garlic and chopped spring onions sprinkled on top.
Serve with patis and calamansi juice as sauce.
1 cup malagkit 1/2 cup rice
3 cloves garlic, crushed
2 tbsp. ginger, thinly sliced 1 large onion, sliced 2 tbsp. patis
1 tsp. vetsin
2 tbsp. cooking oil
1 tsp angkak (herb for coloring)
salt to taste
Garnishing.
5-6 cloves garlic, sliced thinlv, fried
a few sprigs of spring onions, chopped
Clean goto. Boil in water for 3 minutes. Wash again. Boil in another fresh water with a little salt. Cover, lower heat and let simmer until goto is tender. Slice into 'small serving pieces. Set aside broth.
Saute garlic. When brown, set aside, saute ginger. Add onion. Stir and add goto, season with patis. Stir for 3 minutes, then add rice and broth. Add water (6-7 cups water). Cover. When rice is cooked, gently stir for 5 minutes.
Serve hot with fried garlic and chopped spring onions sprinkled on top.
Serve with patis and calamansi juice as sauce.
CHICKEN ARROZ CALDO
1 small chicken (1 kilo) 1 cup rice
1/2 cup malagkit
1 large onion, sliced
3 cloves garlic, crushed 2 tbsp. ginger strips 2 tbsp. patis
1 tsp. vetsin
6-7 cups water
2 tbsp. cooking oil salt to taste
a few sprigs of spring onions, chopped
Cut chicken into medium size serving pieces.
Saute garlic until brown. Add ginger and onion. Add chicken. Stir for 2 minutes, season with patis. Cover. Cook for 3 minutes, then add rice, malagkit, and 2 cups water. Cook for 5 minutes. Then, add 4-5 cups water. Cover.
Lower heat when it begins to boil. Put aside chicken when tender and continue cooking, stirring constantly until rice and
malagkit is well done.
Serve hot with chopped green onions sprinkled on top. Serve with patis and calamansi juice as sauce.
1/2 cup malagkit
1 large onion, sliced
3 cloves garlic, crushed 2 tbsp. ginger strips 2 tbsp. patis
1 tsp. vetsin
6-7 cups water
2 tbsp. cooking oil salt to taste
a few sprigs of spring onions, chopped
Cut chicken into medium size serving pieces.
Saute garlic until brown. Add ginger and onion. Add chicken. Stir for 2 minutes, season with patis. Cover. Cook for 3 minutes, then add rice, malagkit, and 2 cups water. Cook for 5 minutes. Then, add 4-5 cups water. Cover.
Lower heat when it begins to boil. Put aside chicken when tender and continue cooking, stirring constantly until rice and
malagkit is well done.
Serve hot with chopped green onions sprinkled on top. Serve with patis and calamansi juice as sauce.
PANSIT BUKO (COCONUT)
3-4 cups grated buco
1 large chicken breast (cooked, flaked) 1/4 kilo shrimps, shelled 1 large onion sliced 4 cloves garlic, minced 1 carrot, thin strips
10 pcs. stringbeans sliced diagonally, 1 cup shreaded cabbage 1 tsp. vetsin
11/2 cups chicken broth
2 tbsp. patis salt to taste
2 tbsp chopped kintsay 2 tbsp. cooking oil
Saute' garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, ; then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for topping.
Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining
sauteed mixture on top.
Sauce: patis and calamansi juice.
1 large chicken breast (cooked, flaked) 1/4 kilo shrimps, shelled 1 large onion sliced 4 cloves garlic, minced 1 carrot, thin strips
10 pcs. stringbeans sliced diagonally, 1 cup shreaded cabbage 1 tsp. vetsin
11/2 cups chicken broth
2 tbsp. patis salt to taste
2 tbsp chopped kintsay 2 tbsp. cooking oil
Saute' garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, ; then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for topping.
Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining
sauteed mixture on top.
Sauce: patis and calamansi juice.
PANCIT PALABOK
Noodles
1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with gamishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Garnish
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron: coarsely pounded powdered pork sitsaron fried minced garlic cooked shrimps, shelled hard boiled eggs: sliced chopped spring onions
Palabok
1/2 kilo fresh small crabs (possibly w/soft shell) 1 large onion, chopped finely 4 cloves garlic, minced 3 tbsp. cornstarch
1'/2 cups water
3 tbsp. atchuete seeds
or 2 tbsp. atchuete oil 2 tbsp. patis
1 tsp. vetsin
Wash crabs, open up and extract fat from top shell, squeeie out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1/2 cups water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis and vetsin. Let boil for 10 minutes, stirring constantly. Then, add dissolved cornstarch, stir until it thickens
1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with gamishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Garnish
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron: coarsely pounded powdered pork sitsaron fried minced garlic cooked shrimps, shelled hard boiled eggs: sliced chopped spring onions
Palabok
1/2 kilo fresh small crabs (possibly w/soft shell) 1 large onion, chopped finely 4 cloves garlic, minced 3 tbsp. cornstarch
1'/2 cups water
3 tbsp. atchuete seeds
or 2 tbsp. atchuete oil 2 tbsp. patis
1 tsp. vetsin
Wash crabs, open up and extract fat from top shell, squeeie out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1/2 cups water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis and vetsin. Let boil for 10 minutes, stirring constantly. Then, add dissolved cornstarch, stir until it thickens
PANCIT MALABON
1 1/2 cups all-purpose-flour
1/2 tbsp. fine salt
1/2 cup water ,
1/4 tsp. lemon-yellow food coloring 1 tsp. lihia or wood-ash lye
2-3 tbsp cornstarch
95 ' 97
1/2 kilo miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (adobo) 1/2 kilo talaba (adobo)
2 eggs, hard boiled
5-6 cloves garlic minced
3 tbsp atchuete seeds
salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
1/2 tbsp. fine salt
1/2 cup water ,
1/4 tsp. lemon-yellow food coloring 1 tsp. lihia or wood-ash lye
2-3 tbsp cornstarch
95 ' 97
1/2 kilo miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (adobo) 1/2 kilo talaba (adobo)
2 eggs, hard boiled
5-6 cloves garlic minced
3 tbsp atchuete seeds
salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
CHICKEN MAMI
1/4 kilo mami noodles
1 pc. chicken breast, cooked & flaked 6-7 cups chicken broth
1 large onion, chopped 1 tbsp vetsin
5 cloves garlic, sliced thinly, fried
a few sprigs of spring onions, chopped salt to taste
1 egg, beaten and fried, sliced into thin strips
Add chopped onion to chicken broth, season with salt and vetsin. Boil.
Place noodles in a deep bowl. Top with flaked chicken meat, fried garlic, and egg strips. Pour in hot chicken broth and sprinkle chopped spring onions on top. Serve hot.
Note: For a special mami, add 1 raw egg (unbeaten) on top of your hot mami before serving.
1 pc. chicken breast, cooked & flaked 6-7 cups chicken broth
1 large onion, chopped 1 tbsp vetsin
5 cloves garlic, sliced thinly, fried
a few sprigs of spring onions, chopped salt to taste
1 egg, beaten and fried, sliced into thin strips
Add chopped onion to chicken broth, season with salt and vetsin. Boil.
Place noodles in a deep bowl. Top with flaked chicken meat, fried garlic, and egg strips. Pour in hot chicken broth and sprinkle chopped spring onions on top. Serve hot.
Note: For a special mami, add 1 raw egg (unbeaten) on top of your hot mami before serving.
Lomi Pinoy Merienda
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch, dissolved in water 2 raw eggs
2 tbsp. patis
salt to taste 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir irt. Do not boil. Serve at once.
1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch, dissolved in water 2 raw eggs
2 tbsp. patis
salt to taste 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir irt. Do not boil. Serve at once.
SAUTEED AMPALAYA
1/2 kilo ampaiaya
100 grams fresh shrimps (shelled) 100 grams pork belly, small cubes
1 onion sliced
2 tomatoes, sliced
3 cloves garlic crushea
1/4 CUP miso
2 tbsp. patis
1_ tsp. vetsin
2 tbsp. cooking oil 1 cup water
Before preparing the ingredients, cut ampalaya into thin, diagonal slices. Soak in water with a little salt. When about to be sauteed, stir and rinse 2 times (to lessen the bitter taste). Drain. Do not squeeze.
Saute`garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso. Saute for 3 minutes and pour in 1 cup water with
shrimp juice. To avoid curdling of shrimp juice, keep stirring till it boils. Let boil for 5 minutes, then, add ampalaya. Sprinkle with vetsin and cover. Avoid stirring to prevent sauce from becoming bitter. Do not overcook the ampalaya.
100 grams fresh shrimps (shelled) 100 grams pork belly, small cubes
1 onion sliced
2 tomatoes, sliced
3 cloves garlic crushea
1/4 CUP miso
2 tbsp. patis
1_ tsp. vetsin
2 tbsp. cooking oil 1 cup water
Before preparing the ingredients, cut ampalaya into thin, diagonal slices. Soak in water with a little salt. When about to be sauteed, stir and rinse 2 times (to lessen the bitter taste). Drain. Do not squeeze.
Saute`garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso. Saute for 3 minutes and pour in 1 cup water with
shrimp juice. To avoid curdling of shrimp juice, keep stirring till it boils. Let boil for 5 minutes, then, add ampalaya. Sprinkle with vetsin and cover. Avoid stirring to prevent sauce from becoming bitter. Do not overcook the ampalaya.
EGGPLANT BINAGOONGAN
3-4 eggplants
1/2 cup pork fat (small cubes) 1 large onion (chopped)
1/2 cup bagoong alamang
1 tsp. vetsin
Peel eggplant, slice into 1/2" thick, crosswise. Set aside. Put diced pork in pan, add 1/4 cup water, cover and let boil till it dries. Extract a little oil from pork fat. Set pork aside in pan, then saute onion till wilted. Add bagoong, saute for 3 minutes. Add eggplant. Season with vetsin. Cover. Cook until eggplant is done.
Note: If you want a spicy dish, add 1 native pepper (long), chopped.
1/2 cup pork fat (small cubes) 1 large onion (chopped)
1/2 cup bagoong alamang
1 tsp. vetsin
Peel eggplant, slice into 1/2" thick, crosswise. Set aside. Put diced pork in pan, add 1/4 cup water, cover and let boil till it dries. Extract a little oil from pork fat. Set pork aside in pan, then saute onion till wilted. Add bagoong, saute for 3 minutes. Add eggplant. Season with vetsin. Cover. Cook until eggplant is done.
Note: If you want a spicy dish, add 1 native pepper (long), chopped.
RELLENONG TALONG
4-5 eggplants, small size 1/4 kilo ground pork 1 onion, chopped
3 cloves garlic crushed 1 tsp. vetsin
salt to taste 1 tbsp. flour 2 eggs
cooking oil
Broil eggplant, peel but retain the crown and steam. Set aside.
Saute garlic until brown. Add onion. Stir for 2 minutes then, add ground pork, season with a little salt and vetsin. Saute' for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Cool. Mix in flour (binder).
Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown.
Serve with catsup.
3 cloves garlic crushed 1 tsp. vetsin
salt to taste 1 tbsp. flour 2 eggs
cooking oil
Broil eggplant, peel but retain the crown and steam. Set aside.
Saute garlic until brown. Add onion. Stir for 2 minutes then, add ground pork, season with a little salt and vetsin. Saute' for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Cool. Mix in flour (binder).
Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown.
Serve with catsup.
Laing
GABI LEAVES WITH COCONUT CREAM
20-25 gabi leaves
1/2 kilo pork belly diced
1/2 head garlic, finely minced
2 tbsp. finely minced ginger
6-8 green pepper (long, slender variety), minced 1/4 cup bagoong alamang 1 tsp vetsin
2 large onions, copped
salt to taste
2 large coconuts, grated
Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day. or more, until wilted.
Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt vetsin. To this mixture add the
2nd extract of coconut cream.
In each whole gabi leaf, wrap 3-4 tablespoon of mixture, top with 1 tablespoon thick coconut cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.
In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wrapped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
Add the 1st extraction or the thick cream, simmer until the cream thickens, and oil comes out of the cream.
20-25 gabi leaves
1/2 kilo pork belly diced
1/2 head garlic, finely minced
2 tbsp. finely minced ginger
6-8 green pepper (long, slender variety), minced 1/4 cup bagoong alamang 1 tsp vetsin
2 large onions, copped
salt to taste
2 large coconuts, grated
Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day. or more, until wilted.
Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt vetsin. To this mixture add the
2nd extract of coconut cream.
In each whole gabi leaf, wrap 3-4 tablespoon of mixture, top with 1 tablespoon thick coconut cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.
In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wrapped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
Add the 1st extraction or the thick cream, simmer until the cream thickens, and oil comes out of the cream.
Ginataang Kalabasa
SQUASH WITH COCONUT CREAM
2 cups cubed squash
6-7 squash flowers (shredded)
2 cups squash (young stems & leaves ortusbong) 1/4 kilo pork belly, small cubes 2 coconuts grated
1/4 cup bagoong alamang
3 green long peppers
1 large onion, chopped 4 cloves garlic, minced 2 tbsp. minced ginger 1 tsp. vetsin
salt to taste
Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside. Add another 2 cups water to coconut, extract thin cream.
Pour this 2nd extraction in large pan, add ginger, garlic, pork, onion bagoong, and pepper. Mince 1 or 2 green peppers if a spicy dish is desired.
Boil for 5 minutes, stirring constantly to avoid curdling of coconut cream. Add cubed squash. Simmer until squash is half cooked. Add the leaves and shredded flowers, and the thick coconut cream. Season with salt and vetsin. Cook until vegetables are done.
Note: Substitute fresh shrimps or dried shrimps (hibe), dried fish (tuyong daeng) or dried dilis to pork.
2 cups cubed squash
6-7 squash flowers (shredded)
2 cups squash (young stems & leaves ortusbong) 1/4 kilo pork belly, small cubes 2 coconuts grated
1/4 cup bagoong alamang
3 green long peppers
1 large onion, chopped 4 cloves garlic, minced 2 tbsp. minced ginger 1 tsp. vetsin
salt to taste
Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside. Add another 2 cups water to coconut, extract thin cream.
Pour this 2nd extraction in large pan, add ginger, garlic, pork, onion bagoong, and pepper. Mince 1 or 2 green peppers if a spicy dish is desired.
Boil for 5 minutes, stirring constantly to avoid curdling of coconut cream. Add cubed squash. Simmer until squash is half cooked. Add the leaves and shredded flowers, and the thick coconut cream. Season with salt and vetsin. Cook until vegetables are done.
Note: Substitute fresh shrimps or dried shrimps (hibe), dried fish (tuyong daeng) or dried dilis to pork.
GINATAANG LABONG
BAMBOO SHOOTS with COCONUT CREAM
2 cups strips of bamboo shoots (labong) 1 big coconut, grated
100 grams small tresh shrimps shelled
100 grams pork belly, cut into small cubes 2 PCs. long green peppers 1 large onion, chopped 3 cloves garlic, minced 1 tbsp. minced ginger 1 tsp vetsin
salt to taste
Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
Add 1 cup lukewarm water to grated coconUt, extract thick cream. Set aside. Add 1 1/2 more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens.
Mince the green pepper if you want a hot and spicy dish.
2 cups strips of bamboo shoots (labong) 1 big coconut, grated
100 grams small tresh shrimps shelled
100 grams pork belly, cut into small cubes 2 PCs. long green peppers 1 large onion, chopped 3 cloves garlic, minced 1 tbsp. minced ginger 1 tsp vetsin
salt to taste
Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
Add 1 cup lukewarm water to grated coconUt, extract thick cream. Set aside. Add 1 1/2 more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens.
Mince the green pepper if you want a hot and spicy dish.
SAUTEED PATOLA Pinoy Style
1 big sized patola
100 gram- pork cut into small cubes
100 grams shrimps, shelled
2 thin rolls misua (noodles); 1 onion sliced 3 cloves garlic, minced 2 tbsp. fish sauce (patis)
4 cups water w/shrimp juice; 1 tsp. vetsin
salt to taste
2 tbsp. cooking oil
Peel patola, slice into thick roll pieces. Set aside.
Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork is tender. Add shrimps and fish sauce. Stir. Pour in shrimp juice. Stir gently until it boils. Add patola and vetsin.
Boil for just 2 minutes and serve hot.
Note: Do not boil misua for too long or it will melt and become a paste.
100 gram- pork cut into small cubes
100 grams shrimps, shelled
2 thin rolls misua (noodles); 1 onion sliced 3 cloves garlic, minced 2 tbsp. fish sauce (patis)
4 cups water w/shrimp juice; 1 tsp. vetsin
salt to taste
2 tbsp. cooking oil
Peel patola, slice into thick roll pieces. Set aside.
Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork is tender. Add shrimps and fish sauce. Stir. Pour in shrimp juice. Stir gently until it boils. Add patola and vetsin.
Boil for just 2 minutes and serve hot.
Note: Do not boil misua for too long or it will melt and become a paste.
Mongo Sprout Pinoy Style
1/2 kilo mongo sprout (toge)
1 carrot, thin strips `'
2 red & green bell pepper, thin strips 1 large onion, chopped 3 cloves garlic, crushed 2 tbsp. soy sauce
2 tbsp Worcestershire sauce (optional) 1 tsp. salt
1 tsp. vetsin
2 tbsp. margarine or cooking oil
Saute garlic until brown. Add onion and cook until wilted. Add mongo sprout, carrots, and pepper strips. Cover. Cook for 3 minutes. Add soy sauce, Worcestershire sauce, vetsin, and salt. Stir. Add 1/2 cup water. Cover and cook until toge is done. Do not overcook. Toge should be crispy.
1 carrot, thin strips `'
2 red & green bell pepper, thin strips 1 large onion, chopped 3 cloves garlic, crushed 2 tbsp. soy sauce
2 tbsp Worcestershire sauce (optional) 1 tsp. salt
1 tsp. vetsin
2 tbsp. margarine or cooking oil
Saute garlic until brown. Add onion and cook until wilted. Add mongo sprout, carrots, and pepper strips. Cover. Cook for 3 minutes. Add soy sauce, Worcestershire sauce, vetsin, and salt. Stir. Add 1/2 cup water. Cover and cook until toge is done. Do not overcook. Toge should be crispy.
CHOPSUEY
1/4 kilo pork, cut into small cubes 1/4 kilo chicken giblets & livers
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled 2 large onions, quartered 3 cloves garlic, crushed
1 pc. med. sized carrots, round thin slices 1/4 kilo cabbage, chopped 1'/2" squares 1/4 kilo cauliflower, break int.o flowerettes
2-3 stalks leeks, chopped 2" long
2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. stringbeans (habichuelas)
2 pcs. bell pepper, red & green, big slices 2 cups chicken or meat broth 1 tbsp. vetsin
2 tbsp. fish sauce (patis) 1 tbsp. cornstarch 2 tbsp. cooking oil
2 tbsp.sesame oil(optional)
Saute' garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcook vegetables. Serve hot.
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled 2 large onions, quartered 3 cloves garlic, crushed
1 pc. med. sized carrots, round thin slices 1/4 kilo cabbage, chopped 1'/2" squares 1/4 kilo cauliflower, break int.o flowerettes
2-3 stalks leeks, chopped 2" long
2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. stringbeans (habichuelas)
2 pcs. bell pepper, red & green, big slices 2 cups chicken or meat broth 1 tbsp. vetsin
2 tbsp. fish sauce (patis) 1 tbsp. cornstarch 2 tbsp. cooking oil
2 tbsp.sesame oil(optional)
Saute' garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcook vegetables. Serve hot.
Lumpiang Sariwa (fresh egg roll)
1 kilo coconut ubod
1/4 kilo fresh shrimps
1/4 kilo pork (small cubes) 1 medium sized onion 4 cloves garlic minced
a few sprigs of kintsay
1 medium size carrot (thin strips) 2 tbsp. cooking oil
patis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chopped peanut 1 head garlic (minced)
lettuce (Tagalog)
Wax Pepper (cut 5" x 6")
Lumpia sauce
Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.
Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.
Wrapping lumpia
To avoid a messy dish, wrap each lumpia with wax paper (cut into 5" x 6").
Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.
Serve with brown sauce and minced garlic.
1/4 kilo fresh shrimps
1/4 kilo pork (small cubes) 1 medium sized onion 4 cloves garlic minced
a few sprigs of kintsay
1 medium size carrot (thin strips) 2 tbsp. cooking oil
patis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chopped peanut 1 head garlic (minced)
lettuce (Tagalog)
Wax Pepper (cut 5" x 6")
Lumpia sauce
Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.
Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.
Wrapping lumpia
To avoid a messy dish, wrap each lumpia with wax paper (cut into 5" x 6").
Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.
Serve with brown sauce and minced garlic.
GRILLED SQUIDS
fresh large squids Seasoning; salt
calamansi juice powdered pepper
vetsin
Clean squid, slit on one side to spread: Rub with salt, pepper and sprinkle with vetsin. Season with a few drops of calamansi juice. Let stand for 2-3 hours before grilling.
Add 1 tablespoon cooking oil to marinate mixture. Brush squid with this mixture while grilling. Serve grilled squid with pickled papaya.
calamansi juice powdered pepper
vetsin
Clean squid, slit on one side to spread: Rub with salt, pepper and sprinkle with vetsin. Season with a few drops of calamansi juice. Let stand for 2-3 hours before grilling.
Add 1 tablespoon cooking oil to marinate mixture. Brush squid with this mixture while grilling. Serve grilled squid with pickled papaya.
GINATAANG KUHOL
20-30 kuhol
2 coconuts, grated, extract; 1 cup thick cream 2 cups thin cream
3-4 green, long pepper
1 med. sized onion, sliced
4 cloves garlic, minced 2 tbsp. ginger, minced
2 cups kangkong leaves & stalks 1 tsp. vetsin
salt to taste
Soak kuhol in water for 2-3 hours. Wash and drain. Break, tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
2 coconuts, grated, extract; 1 cup thick cream 2 cups thin cream
3-4 green, long pepper
1 med. sized onion, sliced
4 cloves garlic, minced 2 tbsp. ginger, minced
2 cups kangkong leaves & stalks 1 tsp. vetsin
salt to taste
Soak kuhol in water for 2-3 hours. Wash and drain. Break, tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
GINATAANG TALANGKA
20-30 fresh talangka (small crabs)
8-10 gabi leaves w/stalks (shredded, wilted) 4-5 green native pepper 5-6 cloves garlic, minced
2 tbsp. minced ginger
2 coconuts, grated, extract:
1 cup thick cream
2 cups thin cream
1 tsp. vetsin
1 med. sized onion, minced
salt to taste
Wash talangka, Drain.
In a large pan, put in thin cream, add ginger, garlic, onion, whole green peppers, salt, and vetsin. When cream boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes. Pour in thick cream and add talangka. Cook until sauce thickens and oil comes
out.
8-10 gabi leaves w/stalks (shredded, wilted) 4-5 green native pepper 5-6 cloves garlic, minced
2 tbsp. minced ginger
2 coconuts, grated, extract:
1 cup thick cream
2 cups thin cream
1 tsp. vetsin
1 med. sized onion, minced
salt to taste
Wash talangka, Drain.
In a large pan, put in thin cream, add ginger, garlic, onion, whole green peppers, salt, and vetsin. When cream boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes. Pour in thick cream and add talangka. Cook until sauce thickens and oil comes
out.
GINATAANG DILIS
1 1/2 kilo fresh small dilis
1 1/2 cups grated young coconut 1 med. sized onion, minced 1 tsp. vetsin
3 cloves garlic, minced 1 tbsp. ginger, minced
3-4 green, long native pepper 2 tbsp. salt
5-6 large gabi leaves, wilted
1 cup thick coconut cream (1st extract) 1 cup thin coconut cream (2nd extract)
Cut off dilis head. Wash and drain. Combine dilis, grated young coconut, onion, garlic, ginger, and green pepper (mince pepper if you want a spicy and hot dish). Season with salt and vetsin.
Wrap 2-3 tablespoons of mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
Arrange wrapped mixture in a pan, pour in coconut milk (2nd extraction). Cover; let boil, then, lower heat and simmer until cream is reduced to half. Add thick cream (1st extraction). Simmer again until cream thickens and oil comes out.
1 1/2 cups grated young coconut 1 med. sized onion, minced 1 tsp. vetsin
3 cloves garlic, minced 1 tbsp. ginger, minced
3-4 green, long native pepper 2 tbsp. salt
5-6 large gabi leaves, wilted
1 cup thick coconut cream (1st extract) 1 cup thin coconut cream (2nd extract)
Cut off dilis head. Wash and drain. Combine dilis, grated young coconut, onion, garlic, ginger, and green pepper (mince pepper if you want a spicy and hot dish). Season with salt and vetsin.
Wrap 2-3 tablespoons of mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
Arrange wrapped mixture in a pan, pour in coconut milk (2nd extraction). Cover; let boil, then, lower heat and simmer until cream is reduced to half. Add thick cream (1st extraction). Simmer again until cream thickens and oil comes out.
KINILAW NA DILIS
kilo fresh small dilis 3 tbsp. calamansi juice 2 tbsp. minced ginger 1 tsp. vetsin
salt to taste
Cut off head of dilis. Wash very well. Drain. Add all seasonings. Let stand for 1 hour and serve. Garnish with chopped spring onions. Store in refrigerator if not to be served at once.
salt to taste
Cut off head of dilis. Wash very well. Drain. Add all seasonings. Let stand for 1 hour and serve. Garnish with chopped spring onions. Store in refrigerator if not to be served at once.
KILAWIN TALABA
(Oyster)
1 cup fresh oysters meat
cup vinegar
3 cloves garlic, crushed
4-5 native onions (sibuvas-taga/og)
1/2 tsp. peppercorns (coarsely pounded)
tsp. salt
Slice onions into thin rings. Add garlic, salt and pepper to vinegar. Add oysters. Let stand for 2-3 hours.
Note; if you are planning to serve it 5.ho,urs later or-more, bring to a boil over a high heat, but remove immediately or the oysters meat would be reduced to pea size.
1 cup fresh oysters meat
cup vinegar
3 cloves garlic, crushed
4-5 native onions (sibuvas-taga/og)
1/2 tsp. peppercorns (coarsely pounded)
tsp. salt
Slice onions into thin rings. Add garlic, salt and pepper to vinegar. Add oysters. Let stand for 2-3 hours.
Note; if you are planning to serve it 5.ho,urs later or-more, bring to a boil over a high heat, but remove immediately or the oysters meat would be reduced to pea size.
ADOBONG TILAPIA
1 1/2 kilo med. sized tilapia , 5-6 cloves garlic, minced 1 cup vinegar
1/3 cup water
1 tbsp. soy sauce
1 tbsp. salt
1 tsp. pepper 1 tsp. vetsin
2 tbsp. cooking oil
Scrape scales of fish. Clean. Arrange on shallow pan. Add all ingredients. Cover. Let boil, then lower heat and cook for 15-20 minutes.
1/3 cup water
1 tbsp. soy sauce
1 tbsp. salt
1 tsp. pepper 1 tsp. vetsin
2 tbsp. cooking oil
Scrape scales of fish. Clean. Arrange on shallow pan. Add all ingredients. Cover. Let boil, then lower heat and cook for 15-20 minutes.
GALUNGGONG - PINANGAT SA KAMIAS
1 1/2 kilo fresh small galunggong
5-6 tomatoes, quartered 1 large onion; chopped
6-7 large kamias
1 tbsp. salt
1 tbsp. patis 1 tsp. vetsin
2 tbsp. cooking oil
3/4 cup water
Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes. Pour in water and cooking oil, add patis, salt and vetsin.
Arrange galunggong,on top of mixtures. Cover and cook for 15-20 minutes over low heat.
5-6 tomatoes, quartered 1 large onion; chopped
6-7 large kamias
1 tbsp. salt
1 tbsp. patis 1 tsp. vetsin
2 tbsp. cooking oil
3/4 cup water
Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes. Pour in water and cooking oil, add patis, salt and vetsin.
Arrange galunggong,on top of mixtures. Cover and cook for 15-20 minutes over low heat.
GINATAANG GALUNGGONG
1/2 kilo fresh galunggong (med. sized)
1 1/2 cup vinegar
1 1/4 cup water
2 native green pepper (long) 1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick;
Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream-would not curdle. When it boils, cover and lower heat. Cook for 10 minutes and until sauce thickens.
1 1/2 cup vinegar
1 1/4 cup water
2 native green pepper (long) 1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick;
Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream-would not curdle. When it boils, cover and lower heat. Cook for 10 minutes and until sauce thickens.
KILAWIN TAHONG
1 kilo fresh large tahongs
3-4 cloves garlic, crushed
1 large onion, sliced
3-4 tomatoes, chopped
1/2 cup vinegar
1 tsp. vetsin
1 tsp. ground pepper
salt to taste
2 tbsp. cooking oil
1 large green bell pepper
Steam tahong. Remove meat from shell. Saute' garlic till brown. Add onion and tomatoes. After 3 minutes stir in tahong meat. Saute for another 3 minutes and add vinegar, salt, and powdered pepper. Cover. Add bell pepper and vetsin when it boils. Cook until sauce thickens.
3-4 cloves garlic, crushed
1 large onion, sliced
3-4 tomatoes, chopped
1/2 cup vinegar
1 tsp. vetsin
1 tsp. ground pepper
salt to taste
2 tbsp. cooking oil
1 large green bell pepper
Steam tahong. Remove meat from shell. Saute' garlic till brown. Add onion and tomatoes. After 3 minutes stir in tahong meat. Saute for another 3 minutes and add vinegar, salt, and powdered pepper. Cover. Add bell pepper and vetsin when it boils. Cook until sauce thickens.
Tahong Omellete
1 cup tahong meat, chopped
1 med. sized onion, finely chopped 3 cloves garlic, minced 1/z tsp. salt
1/2 tsp. pepper 1 tsp. vetsin 3 eggs
2 tbsp. cooking oil
Saute garlic until brown. Add onion. Stir in tahong meat and season with salt, pepper, and vetsin. Cook for 3 minutes. Saute minced garlic till brown, add _ chopped onions and Beat eggs, add sauted tahong.
1 med. sized onion, finely chopped 3 cloves garlic, minced 1/z tsp. salt
1/2 tsp. pepper 1 tsp. vetsin 3 eggs
2 tbsp. cooking oil
Saute garlic until brown. Add onion. Stir in tahong meat and season with salt, pepper, and vetsin. Cook for 3 minutes. Saute minced garlic till brown, add _ chopped onions and Beat eggs, add sauted tahong.
BAKED TAHONG
1 kilo fresh large tahongs
'h cup butter or margarine
5 cloves garlic, minced 1/2 cup grated cheese 1/2 cup bread crumbs
Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.
Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.
Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250°F). Bake for 10-15 minutes.
'h cup butter or margarine
5 cloves garlic, minced 1/2 cup grated cheese 1/2 cup bread crumbs
Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.
Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.
Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250°F). Bake for 10-15 minutes.
Burong Dalag
1 kilo mudfish (dalag)
cup salt
3 cups cooked rice
1 tbsp. angkak (herb for coloring)
Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours.
Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen jar (palayok) or a bottle with wide mouth. Cover tightly. Store in the refrigerator.
After one-week, you may then saute the 'buro'.
Note: Instead of dalag, you may choose tilapia or gurami for your buro.
Saute minced garlic till brown, add chopped onions and tomatoes. Stir for 3 minutes and add burong dalag with the rice pour in mixture. Add a little water, vetsin. Cook for 10 minutes.
cup salt
3 cups cooked rice
1 tbsp. angkak (herb for coloring)
Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours.
Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen jar (palayok) or a bottle with wide mouth. Cover tightly. Store in the refrigerator.
After one-week, you may then saute the 'buro'.
Note: Instead of dalag, you may choose tilapia or gurami for your buro.
Saute minced garlic till brown, add chopped onions and tomatoes. Stir for 3 minutes and add burong dalag with the rice pour in mixture. Add a little water, vetsin. Cook for 10 minutes.
How to prepare a miso sauce
Miso Sauce
1/2 cup soybean paste (miso)
1 large onion, finely chopped
2-3 tomatoes, finely chopped 3 cloves garlic, crushed 1 tbsp. patis
1/2 cup water
cooking oil
Saute garlic in oil until brown. Add onion and tomatoes. Saute for 3 minutes then, add miso. Season with patis and vetsin. After another 3 minutes, add water. Cook until sauce thickens.
1/2 cup soybean paste (miso)
1 large onion, finely chopped
2-3 tomatoes, finely chopped 3 cloves garlic, crushed 1 tbsp. patis
1/2 cup water
cooking oil
Saute garlic in oil until brown. Add onion and tomatoes. Saute for 3 minutes then, add miso. Season with patis and vetsin. After another 3 minutes, add water. Cook until sauce thickens.
PESANG DALAG
1 large mudfish (dalag), sliced
1/4 kilo cabbage, cut into big pieces 1/4 kilo petsay, cut in halves 1 tbsp. whole peppercorns 1 tbsp. ginger strips 4 cups rice water 1 tsp. vetsin
1 med. sized onion, quartered
salt to taste
Boil rice water. Add ginger, peppercorn, onion and season with salt and vetsin. After 3 minutes add fish. Cover. Cook for another 3 minutes, then, add vegetables. Continue cooking until vegetables are half cooked. Serve with miso sauce.
1/4 kilo cabbage, cut into big pieces 1/4 kilo petsay, cut in halves 1 tbsp. whole peppercorns 1 tbsp. ginger strips 4 cups rice water 1 tsp. vetsin
1 med. sized onion, quartered
salt to taste
Boil rice water. Add ginger, peppercorn, onion and season with salt and vetsin. After 3 minutes add fish. Cover. Cook for another 3 minutes, then, add vegetables. Continue cooking until vegetables are half cooked. Serve with miso sauce.
Monday, October 3, 2011
ADOBONG BANGUS
1 medium sized bangus, sliced 4 cloves garlic, minced 2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar 1/3 cup water
1 tsp. vetsin
cooking oil
Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.
Drain fish. Set aside vinegar mixture. Fry fish. When golden brown, set aside and fry garlic. Add vinegar mixture. When iff~oils, drop in fried bangus. Cook for 10 minutes.
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar 1/3 cup water
1 tsp. vetsin
cooking oil
Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.
Drain fish. Set aside vinegar mixture. Fry fish. When golden brown, set aside and fry garlic. Add vinegar mixture. When iff~oils, drop in fried bangus. Cook for 10 minutes.
FISH ESCABECHE
1 large fish (apahap, lapu-lapu or talakitok)
1 large onion, thick slices -- - 2 red & green bell pepper, strips 1 cup grated papaya (unripe) 4 cloves garlic, crushed 2 tbs.. ginger strips 1 cup vinegar_
1/2 cup water
1 tbs.. salt 3 tbsp. sugar
1 tbs.. cornstarch
Clean fish. Rub salt and let stand for 1-2 hours.
Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside.
Sauté garlic, ginger strips, and onion. Add bell pepper and grated papaya. Sauté until half-cooked.
Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sautéed mixture and pour on the vinegar' sauce. Serve at once.
1 large onion, thick slices -- - 2 red & green bell pepper, strips 1 cup grated papaya (unripe) 4 cloves garlic, crushed 2 tbs.. ginger strips 1 cup vinegar_
1/2 cup water
1 tbs.. salt 3 tbsp. sugar
1 tbs.. cornstarch
Clean fish. Rub salt and let stand for 1-2 hours.
Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside.
Sauté garlic, ginger strips, and onion. Add bell pepper and grated papaya. Sauté until half-cooked.
Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sautéed mixture and pour on the vinegar' sauce. Serve at once.
FISH SARCIADO
1 large lapu-lapu (apahap or bacoco) 3 tbsp. patis
1 tsp. vetsin
1 tbsp. calamansi juice 4 cloves garlic, minced
2 onions, chopped finely
3-4 tomatoes, chopped finely
1/2 cup bread crumbs or cornstarch 1/2 tsp. ground pepper
2 tbsp. chopped spring onions for garnishing
Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice, vetsin, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain. Set aside patis mixture to be used for sauce.
Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from patis mixture), onion, and tomatoes, Add patis mixture and cook until it thickens.
Place fried fish in serving dish, pour sauted mixture and sauce on top. Sprinkle chopped spring onions.
1 tsp. vetsin
1 tbsp. calamansi juice 4 cloves garlic, minced
2 onions, chopped finely
3-4 tomatoes, chopped finely
1/2 cup bread crumbs or cornstarch 1/2 tsp. ground pepper
2 tbsp. chopped spring onions for garnishing
Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice, vetsin, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain. Set aside patis mixture to be used for sauce.
Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from patis mixture), onion, and tomatoes, Add patis mixture and cook until it thickens.
Place fried fish in serving dish, pour sauted mixture and sauce on top. Sprinkle chopped spring onions.
FISH ASADO pinoy style
1/2 kilo fish fillet (labahita or any meaty fish) 2 tbsp. cornstarch
1 large onion, quartered 5 cloves garlic, minced
3-4 stalks leak (cut into 1'/z" long)
or spring onions
1 red bell pepper (strips) 2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1/2 tsp. ground pepper 1 tsp. vetsin 2 tbsp. margarine
1/2 cup water
Cut fish into 1" square fillets. Add minced garlic and cornstarch. Fry in butter until golden brown. Pour in soy sauce, Worcestershire sauce and season with pepper and vetsin. Stir in onion. After 5 minutes, add water, stir till sauce thickens. Lastly, add pepper strips and leek. Serve at once.
1 large onion, quartered 5 cloves garlic, minced
3-4 stalks leak (cut into 1'/z" long)
or spring onions
1 red bell pepper (strips) 2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1/2 tsp. ground pepper 1 tsp. vetsin 2 tbsp. margarine
1/2 cup water
Cut fish into 1" square fillets. Add minced garlic and cornstarch. Fry in butter until golden brown. Pour in soy sauce, Worcestershire sauce and season with pepper and vetsin. Stir in onion. After 5 minutes, add water, stir till sauce thickens. Lastly, add pepper strips and leek. Serve at once.
RELLENONG BANGUS
1 large sized bangus
1 onion, chopped finely 4 cloves garlic, minced
1 small sized carrot, small cubes 1 box raisins (optional) 2 tomatoes, chopped 1 raw egg, large 1 tsp. vetsin
1 tsp. salt '
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely 2 tbsp. flour
cooking oil for frying
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 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 in aluminum foil. Fry. Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
1 onion, chopped finely 4 cloves garlic, minced
1 small sized carrot, small cubes 1 box raisins (optional) 2 tomatoes, chopped 1 raw egg, large 1 tsp. vetsin
1 tsp. salt '
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely 2 tbsp. flour
cooking oil for frying
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 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 in aluminum foil. Fry. Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
STEAMED FISH
1 large Lapulapu or Apahap
1 cup mayonnaise
2 hard-boiled eggs, chopped '/3 cup minced sweet pickles
1 small carrot, cooked, chopped finely 2 tbsp. spring onions, chopped finely
salt to taste
Clean whole fish, scrape scales. Rub with salt, vetsin, and sprinkle pepper. Let stand for 1 hour.
Brush fish with butter. Steam for 20-30 minutes. Drain. Place on a serving dish. Cool. Then, coat both sides with mayonnaise. Arrange the chopped garnishings on top. Chill in refrigerator before serving.
On garnishing the fish, you may use your own artistic talent. Either mix together and sprinkle on top of fish or arrange individually by strips on top of fish.
1 cup mayonnaise
2 hard-boiled eggs, chopped '/3 cup minced sweet pickles
1 small carrot, cooked, chopped finely 2 tbsp. spring onions, chopped finely
salt to taste
Clean whole fish, scrape scales. Rub with salt, vetsin, and sprinkle pepper. Let stand for 1 hour.
Brush fish with butter. Steam for 20-30 minutes. Drain. Place on a serving dish. Cool. Then, coat both sides with mayonnaise. Arrange the chopped garnishings on top. Chill in refrigerator before serving.
On garnishing the fish, you may use your own artistic talent. Either mix together and sprinkle on top of fish or arrange individually by strips on top of fish.
GRILLED BANGUS
1 large bangus
2 onions, chopped finely
5 tomatoes, chopped finely 1 tbsp. salt
1 tsp. vetsin
banana leaves
Clean bangus but do not scrape scales. With a sharp knife slit back to make an opening up to the stomach. Wash and sprinkle salt.
Mix onions and tomatoes together. Season with salt and vetsin. Stuff in bangus.
Wrap bangus in wilted banana leaves. Grill on hot charcoal
for 1/2 hour.
2 onions, chopped finely
5 tomatoes, chopped finely 1 tbsp. salt
1 tsp. vetsin
banana leaves
Clean bangus but do not scrape scales. With a sharp knife slit back to make an opening up to the stomach. Wash and sprinkle salt.
Mix onions and tomatoes together. Season with salt and vetsin. Stuff in bangus.
Wrap bangus in wilted banana leaves. Grill on hot charcoal
for 1/2 hour.
FISH SALAD
1 large fish (apahap or any meaty fish) 1/4 kilo shrimps (cooked, chopped)
1 cup mayonnaise
1/4 cup butter
1 tsp. vetsin
2 tbsp. sweet pickles (relish) salt to taste
1 tsp. sugar
Clean fish. Place in pan, cover with 1 cup water, a little salt and butter. Cook for 3 minutes. Drain. Flake meat, pick out bones. Retain the head and tail of fish intack on its big bone as you are going to put back the fish-meat mixture on it.
Mix together the fish meat, chopped shrimps, mayonnaise and seasonings. Pack rnixtumon the fish skeleton. Chill before serving.
1 cup mayonnaise
1/4 cup butter
1 tsp. vetsin
2 tbsp. sweet pickles (relish) salt to taste
1 tsp. sugar
Clean fish. Place in pan, cover with 1 cup water, a little salt and butter. Cook for 3 minutes. Drain. Flake meat, pick out bones. Retain the head and tail of fish intack on its big bone as you are going to put back the fish-meat mixture on it.
Mix together the fish meat, chopped shrimps, mayonnaise and seasonings. Pack rnixtumon the fish skeleton. Chill before serving.
Lobster Pinoy Style
4 pcs. large prawns
2 tbsp. butter 2 tbsp. flour
1 cup evaporated milk 1 tsp. salt
1 tsp. vetsin
3/4 cup grated cheese 1 ts. calamansi juice 2 tbsp. bread crumbs 1 egg yolk
1 med. sized onicn, finely chopped
Cook prawns in a little water over low fire for 1 hour. Cut shell at the back and scoop out meat. Set aside the shell. Chop meat coarsely.
Saute onion in butter, lower heat and add flour. Stir well. -Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese. Season with salt, vetsin, and calamansi juice. Lastly, add the prawns meat. Continue cooking until mixture thickens.
Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. Bake in preheated oven (375°F). Bake for 20-30 minutes or until topping becomes golden brown.
2 tbsp. butter 2 tbsp. flour
1 cup evaporated milk 1 tsp. salt
1 tsp. vetsin
3/4 cup grated cheese 1 ts. calamansi juice 2 tbsp. bread crumbs 1 egg yolk
1 med. sized onicn, finely chopped
Cook prawns in a little water over low fire for 1 hour. Cut shell at the back and scoop out meat. Set aside the shell. Chop meat coarsely.
Saute onion in butter, lower heat and add flour. Stir well. -Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese. Season with salt, vetsin, and calamansi juice. Lastly, add the prawns meat. Continue cooking until mixture thickens.
Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. Bake in preheated oven (375°F). Bake for 20-30 minutes or until topping becomes golden brown.
SHRIMP ADOBO
1/2 kilo fresh shrimps (med. size), unshelled 1/2 cup vinegar
1/2 cup water
5 cloves garlic, minced 1 tbsp. salt 1 tsp. pepper 1 tsp. vetsin
1/4 cup cooking oil 1 tbsp.sugar
Wash shrimps, cut off whiskers. Drain. Place in pan, add all ingredients except cooking oil. Cook for 5 minutes. Drain shrimps (with garlic). Set aside sauce.
Heat cooking oil and fry shrimps and garlic. When garlic is
brown add sauce. Add sugar, simmer until sauce thickens.
If you want a spicy adobo, add 1 tablespoon hot sauce or 1-2 minced hot pepper (siling /abuyo).
1/2 cup water
5 cloves garlic, minced 1 tbsp. salt 1 tsp. pepper 1 tsp. vetsin
1/4 cup cooking oil 1 tbsp.sugar
Wash shrimps, cut off whiskers. Drain. Place in pan, add all ingredients except cooking oil. Cook for 5 minutes. Drain shrimps (with garlic). Set aside sauce.
Heat cooking oil and fry shrimps and garlic. When garlic is
brown add sauce. Add sugar, simmer until sauce thickens.
If you want a spicy adobo, add 1 tablespoon hot sauce or 1-2 minced hot pepper (siling /abuyo).
SHRIMP TEMPURA Pinoy Style
Unshell shrimps but leave tail intact. Devein. Make crosswise slit on inner side of shrimp, so it would not curl when cooked. Season with salt and calamansi juice. Set aside.
Batter
1 egg
1/2 cup water
1 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vetsin
Beat egg. Add water and beat again. Add dry ingredients. Mix well until smooth.
Dip shrimps in batter. Drop one-by-one in deep hot oil.
Fry until golden brown.
SAUCE FOR TEMPURA
1 egg yolk
1 med. sized onicn, finely chopped
Cook prawns in a little water over low fire for 1 hour. Cut shell at the back and scoop out meat. Set aside the shell. Chop meat coarsely.
Saute' onion in butter, lower heat and add flour. Stir well. -Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese. Season with salt, vetsin, and calamansi juice. Lastly, add the prawns meat. Continue cooking until mixture thickens.
Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. Bake in preheated oven (375°F). Bake for 20-30 minutes or until topping becomes golden brown.
Batter
1 egg
1/2 cup water
1 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vetsin
Beat egg. Add water and beat again. Add dry ingredients. Mix well until smooth.
Dip shrimps in batter. Drop one-by-one in deep hot oil.
Fry until golden brown.
SAUCE FOR TEMPURA
1 egg yolk
1 med. sized onicn, finely chopped
Cook prawns in a little water over low fire for 1 hour. Cut shell at the back and scoop out meat. Set aside the shell. Chop meat coarsely.
Saute' onion in butter, lower heat and add flour. Stir well. -Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese. Season with salt, vetsin, and calamansi juice. Lastly, add the prawns meat. Continue cooking until mixture thickens.
Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. Bake in preheated oven (375°F). Bake for 20-30 minutes or until topping becomes golden brown.
SHRIMP CURRY
1 1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red & green bell pepper, (strips) 2 stalks celery (cut into 2" long) 3 cloves garlic, crushed 2 tbsp. curry powder 1 tsp. vetsin
1 tsp pepper (powdered) 1 tsp. hot sauce
or 2 3 hot pepper (siling' labuyo), minced _
sait to taste
Saute garlic until brown. Add onions, pepper strips, ano celery. Stir for 3 minutes. Pour in coconut cream and add shrimps. Stir until it boils. Add curry powder, season with salt, vetsin, and powdered pepper. Simmer until cream thickens.
Substitute to coconut cream -- 1/4 cup evaporated milk and 3/4 cup water.
1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red & green bell pepper, (strips) 2 stalks celery (cut into 2" long) 3 cloves garlic, crushed 2 tbsp. curry powder 1 tsp. vetsin
1 tsp pepper (powdered) 1 tsp. hot sauce
or 2 3 hot pepper (siling' labuyo), minced _
sait to taste
Saute garlic until brown. Add onions, pepper strips, ano celery. Stir for 3 minutes. Pour in coconut cream and add shrimps. Stir until it boils. Add curry powder, season with salt, vetsin, and powdered pepper. Simmer until cream thickens.
Substitute to coconut cream -- 1/4 cup evaporated milk and 3/4 cup water.
BLANCHED FRESH SHRIMPS
Wash shrimps. Cut off whiskers.
Heat water enough to cover shrimps. Add salt and when
about to boil, drop shrimps. Add a little sugar. .
After 5 minutes cooking, drain shrimps. Add a few drops of
cooking oil and toss.
Heat water enough to cover shrimps. Add salt and when
about to boil, drop shrimps. Add a little sugar. .
After 5 minutes cooking, drain shrimps. Add a few drops of
cooking oil and toss.
CRAB-PATOLA OMELETTE
6-8 fresh, fat crabs
1 large patola, diced 2 large eggs 1 onion, sliced
3 cloves garlic, minced 1 tsp. vetsin
salt to taste
Boil crabs in a little water. Flake meat. Sautergarlic until brown. Add onion, stir 3 minutes. Add patola and crab meat. Season with salt and vetsin. Cook until patola is done.
Beat eggs and add the patola-crab mixture: Heat a little oil in pan, pour in mixture. Frj~until omelette becomes firm. Serve with catsup.
1 large patola, diced 2 large eggs 1 onion, sliced
3 cloves garlic, minced 1 tsp. vetsin
salt to taste
Boil crabs in a little water. Flake meat. Sautergarlic until brown. Add onion, stir 3 minutes. Add patola and crab meat. Season with salt and vetsin. Cook until patola is done.
Beat eggs and add the patola-crab mixture: Heat a little oil in pan, pour in mixture. Frj~until omelette becomes firm. Serve with catsup.
GAMBAS Pinoy Style
1/2 kilo fresh shrimps (medium size) 1/4 cup butter or margarine 1/2 cup tomato sauce
5 cloves garlic, minced
1 large onion, finely chopped 1 tsp. vetsin
1/2 tsp. powdered pepper 1 tsp. hot sauce or
1 2 hot pepper (siling labuyo), minced 1 tbsp. salt
1 tbsp. bread crumbs
Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add
all ingredients.
Cover. Cook for 5 minutes. Then, thicken with bread crumbs.
5 cloves garlic, minced
1 large onion, finely chopped 1 tsp. vetsin
1/2 tsp. powdered pepper 1 tsp. hot sauce or
1 2 hot pepper (siling labuyo), minced 1 tbsp. salt
1 tbsp. bread crumbs
Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add
all ingredients.
Cover. Cook for 5 minutes. Then, thicken with bread crumbs.
SHRIMPS With SWEET-SOUR-SAUCE
1 cup pineapple chunks (drained)
1 red bell pepper (strips) 1 big onion (quartered)
2 medium sized tomatoes (quartered) 1 cup cucumber, unpeeled, (cubes) 1 small carrot (sliced)
Camaron Rebosado
Saute onion in a little oil, when half done add the rest of ingredients. Saute in 3 minutes.
Arrange the cooked shrimps (Camaron Rebosado) in dish, add the sauteed ingredients and pour the Sweet-Sour Sauce.
1 red bell pepper (strips) 1 big onion (quartered)
2 medium sized tomatoes (quartered) 1 cup cucumber, unpeeled, (cubes) 1 small carrot (sliced)
Camaron Rebosado
Saute onion in a little oil, when half done add the rest of ingredients. Saute in 3 minutes.
Arrange the cooked shrimps (Camaron Rebosado) in dish, add the sauteed ingredients and pour the Sweet-Sour Sauce.
CAMARON REBOSADO Pinoy Style
Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, vetsin, and a few drops of calamansi juice. Set aside.
Coating
1/2 cup all-purpose flour 1/2 cup cornstarch 2 eggs (medium size)
1 tsp. baking powder 1/4 tsp. baking soda
1/4 cup water
Mix all ingredients until smooth.
Dip shrimps in this dough and drop one-by-one in boiling oil. If you want 'double-size' shrimps, after cooking halfway, dip again in dought and fry. Hold shrimps by the tail while dipping (first step) to be able to take it out in oil and coat again with dough.
Serve with smet sour sauce or soy sauce with calamansi juice.
You can turn this recipe into another delicious dish:
Coating
1/2 cup all-purpose flour 1/2 cup cornstarch 2 eggs (medium size)
1 tsp. baking powder 1/4 tsp. baking soda
1/4 cup water
Mix all ingredients until smooth.
Dip shrimps in this dough and drop one-by-one in boiling oil. If you want 'double-size' shrimps, after cooking halfway, dip again in dought and fry. Hold shrimps by the tail while dipping (first step) to be able to take it out in oil and coat again with dough.
Serve with smet sour sauce or soy sauce with calamansi juice.
You can turn this recipe into another delicious dish:
Paella Pinoy Style
1 kilo chicken (cut into small pcs.)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped 1/2 head garlic, minced 1 pc. bay leaf (laurel)
2 bell peppers, red & green (strips) 1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4 ' thick) 1 tsp. pimenton powder 1 tbsp. vetsin
salt to taste
1 hard-cooked egg (garnishing) 3 cups rice
4-5 cups water
Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir until light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.
This time, use a big wok or kawali. Saute remaining onions until soft. Add` 1 can tomato sauce, water, and rice (previously washed). Stir to btend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until sauce dries.
Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped 1/2 head garlic, minced 1 pc. bay leaf (laurel)
2 bell peppers, red & green (strips) 1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4 ' thick) 1 tsp. pimenton powder 1 tbsp. vetsin
salt to taste
1 hard-cooked egg (garnishing) 3 cups rice
4-5 cups water
Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir until light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.
This time, use a big wok or kawali. Saute remaining onions until soft. Add` 1 can tomato sauce, water, and rice (previously washed). Stir to btend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until sauce dries.
Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.
Chicken Curry Pinoy Style
1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red & green, strips
2-3 stalks celery (1'/2 ' long)
3 potatoes (big cubes, fried) 2 tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. vetsin 1 tbsp. patis 1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk
or evaporated milk
1/2 cup water
Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir till onion is wilted. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper, vetsin, and water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk).
Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).
2 large onions, quartered
3 bell peppers, red & green, strips
2-3 stalks celery (1'/2 ' long)
3 potatoes (big cubes, fried) 2 tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. vetsin 1 tbsp. patis 1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk
or evaporated milk
1/2 cup water
Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir till onion is wilted. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper, vetsin, and water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk).
Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).
Barbecue Pinoy Style
Pork - slice into square but thin pieces
Chicken - cut whole chicken into 4 pieces. Slit thick meat
(thigh and breast). Break joints of wings to flatten but do not
separate the bones.
Marinate for at least 1/2 day or overnight in the following mixture:
1/2 cup tomato or banana catsup 2 tbsp. sugar
1 head garlic, crushed 1 tsp. pepper 1 tsp. vetsin 1/4 cup rhum or gin 1 tbsp. salt 1 tbsp. soy sauce
Brush pork or chicken with mixture while grilling. Serve with 'papaya atsara', and fried rice.
Chicken - cut whole chicken into 4 pieces. Slit thick meat
(thigh and breast). Break joints of wings to flatten but do not
separate the bones.
Marinate for at least 1/2 day or overnight in the following mixture:
1/2 cup tomato or banana catsup 2 tbsp. sugar
1 head garlic, crushed 1 tsp. pepper 1 tsp. vetsin 1/4 cup rhum or gin 1 tbsp. salt 1 tbsp. soy sauce
Brush pork or chicken with mixture while grilling. Serve with 'papaya atsara', and fried rice.
Fried Chicken Pinoy Style
1 chicken (fryer size) 1 tbsp. salt
1/2 tsp. ground pepper
1/2 tbsp. vetsin
I cup 7up or (Sprite or Mountain Dew') 1/4 cup rhum or gin
1 tbsp. Worcestershire sauce
Cut chicken into half Mix salt, pepper, and vetsin. Rub mixture on all sides of chicken. Let stand for 1 hour then add 7up, rhum, and seasoning sauce. After soaking for 5 hours (or overnight), let drip and fry in deep hot oil.
1/2 tsp. ground pepper
1/2 tbsp. vetsin
I cup 7up or (Sprite or Mountain Dew') 1/4 cup rhum or gin
1 tbsp. Worcestershire sauce
Cut chicken into half Mix salt, pepper, and vetsin. Rub mixture on all sides of chicken. Let stand for 1 hour then add 7up, rhum, and seasoning sauce. After soaking for 5 hours (or overnight), let drip and fry in deep hot oil.
Chicken Deboning
Choose dressed chicken with clear, smooth skin.
Lay chicken flat on its stomach. Use a sharp knife with rounded tip. Pointed tip would easily tear the skin of the chicken.
From the back between the shoulder bones, slit the skin of the chicken down to the end of the backbone. Then, insert knife, scrape meat from the shoulder bone down to the breast bone, keeping meat attached to the skin. Break the joint on the shoulder bone and the wing. Leave the wing intact with its meat.
Break the joint on the hip bone and the leg bone. Scrape the meat from the upper leg bone, remove the bone. Retain the meat of the lower leg bone or the drumstick.
Work on the other side of the chicken until the whole body skeleton is free from meat. Set aside the bones for stock.
Combine 1 tablespoon salt, 1 teaspoon vetsin, and 1/3 teaspoon ground white pepper. Rub mixture on the chicken, inside and out. Your chicken is now ready for stuffing.
Lay chicken flat on its stomach. Use a sharp knife with rounded tip. Pointed tip would easily tear the skin of the chicken.
From the back between the shoulder bones, slit the skin of the chicken down to the end of the backbone. Then, insert knife, scrape meat from the shoulder bone down to the breast bone, keeping meat attached to the skin. Break the joint on the shoulder bone and the wing. Leave the wing intact with its meat.
Break the joint on the hip bone and the leg bone. Scrape the meat from the upper leg bone, remove the bone. Retain the meat of the lower leg bone or the drumstick.
Work on the other side of the chicken until the whole body skeleton is free from meat. Set aside the bones for stock.
Combine 1 tablespoon salt, 1 teaspoon vetsin, and 1/3 teaspoon ground white pepper. Rub mixture on the chicken, inside and out. Your chicken is now ready for stuffing.
chicken ala kiev
5 pcs. chicken breast (pitso) 1/2 head garlic, minced 1 tbsp. salt
1/4 tsp. ground white pepper 1 tsp. vetsin
frozen butter or margarine 1/2 cup bread crumbs 1 beaten egg
Remove skin of chicken breast. Separate meat from the bone. With one chicken breast you can make 2 pieces of "Ala Kiev". Place meat between 2 pieces of wax paper. Pound until spread thinly. You may use the flat side of knife in pounding.
Rub meat with minced garlic. Combine salt, vetsin, and pepper. Sprinkle on meat
Cut frozen butter into sticks, 3/4" thick and 2 1/2" long. Place 1 piece in the middle of the meat and roll like a drumstick. Be sure the butter is well enveloped in the meat or it will ooze out while being fried.
Cover thoroughly with flour, Dip in beaten egg and roll on bread crumbs. Place in refrigerator for 1 hour to set the coating. Deep-fry for 5 minutes and serve immediately.
Cooking tip: Instead of butter, try stuffing a thick stick of quick-melt cheese in your 'Ala Kiev'.
1/4 tsp. ground white pepper 1 tsp. vetsin
frozen butter or margarine 1/2 cup bread crumbs 1 beaten egg
Remove skin of chicken breast. Separate meat from the bone. With one chicken breast you can make 2 pieces of "Ala Kiev". Place meat between 2 pieces of wax paper. Pound until spread thinly. You may use the flat side of knife in pounding.
Rub meat with minced garlic. Combine salt, vetsin, and pepper. Sprinkle on meat
Cut frozen butter into sticks, 3/4" thick and 2 1/2" long. Place 1 piece in the middle of the meat and roll like a drumstick. Be sure the butter is well enveloped in the meat or it will ooze out while being fried.
Cover thoroughly with flour, Dip in beaten egg and roll on bread crumbs. Place in refrigerator for 1 hour to set the coating. Deep-fry for 5 minutes and serve immediately.
Cooking tip: Instead of butter, try stuffing a thick stick of quick-melt cheese in your 'Ala Kiev'.
FLAMING STEAK
Preparation and seasonings are the same as Sizzling Steak. You make into a flaming steak, after putting the cooked steak on the hot platter, immediately pour 2 tablespoons brandy around the steak and light it up. When flame subsides, quickly pour the gravy on the steak and serve at once.
Brown Gravy
2 tbsp. butter
1 tbsp. flour 1 cup broth
1 cup-evaporated milk 1/2 tsp. salt
1/2 tsp. vetsin
1/2 tsp. Worcestershire sauce
2 tbsp. chopped mushrooms (optional)
Heat butter in pan, add flour. Stir till it becomes pasty_ Then, gradually add broth and seasoning. Stir in milk and mushrooms. Stir until well blended.
Gamishings for steak
Fry the following in butter: thick strips of carrots, potatoe% sayote, sweet potatoes (kamote), and stringbeans. Fry until half cooked.
Brown Gravy
2 tbsp. butter
1 tbsp. flour 1 cup broth
1 cup-evaporated milk 1/2 tsp. salt
1/2 tsp. vetsin
1/2 tsp. Worcestershire sauce
2 tbsp. chopped mushrooms (optional)
Heat butter in pan, add flour. Stir till it becomes pasty_ Then, gradually add broth and seasoning. Stir in milk and mushrooms. Stir until well blended.
Gamishings for steak
Fry the following in butter: thick strips of carrots, potatoe% sayote, sweet potatoes (kamote), and stringbeans. Fry until half cooked.
SIZZLING STEAK Pinoy Style
Choice of meat: Beef - round or pierna Pork -thigh or pigi
Marinate for at least 1/2 hour in: 1/2 cup Worcestershire sauce 1 tbsp. vetsin '/a tsp. pepper with spring onions cut 1 1/2" long.
Meat Preparation: Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick. Pound meat with back oi knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer.
Cooking time: Medium rare or half done - 7 minutes Well done or fully, cooked - 15 minutes. When grilling do not press meat so as not to squeeze out the meat's juice. Brush griller with a little oil before putting on steak. Also brush meat with a little oil before turning to grill its other side.
Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove. Arrange garnish ings on platter, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.
Marinate for at least 1/2 hour in: 1/2 cup Worcestershire sauce 1 tbsp. vetsin '/a tsp. pepper with spring onions cut 1 1/2" long.
Meat Preparation: Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick. Pound meat with back oi knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer.
Cooking time: Medium rare or half done - 7 minutes Well done or fully, cooked - 15 minutes. When grilling do not press meat so as not to squeeze out the meat's juice. Brush griller with a little oil before putting on steak. Also brush meat with a little oil before turning to grill its other side.
Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove. Arrange garnish ings on platter, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.
Pork in sweet and sour sauce
1/2 kilo lean pork
1 large size onion, quartered 3 tomatoes, quartered 1 carrot (strips, 2" long)
2 bell pepper, red & green (strips) 2 stalks celery (1'/2" long)
3-4 cloves garlic, minced
1 small can pineapple tidbits 1 cup catsup
1 tbsp. soy sauce 1 tbsp. cornstarch 2 tbsp. flour 1 tbsp. salt 1 tsp. vetsin
Cut pork into small serving pieces. Boil in 11/2 cup water with a little salt. When tender, drain. Set aside broth to be used later. Sprinkle flour on pork. Fry until golden brown.
Saute' minced garlic until brown. Add altogether onion, tomatoes, celery, carrot, and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup, pineapple tidbits (with syrup), and broth. Season with soy sauce and vetsin. Do not overcook the vegetables. Thicken with dissolved cornstarch. When it boils pour over fried pork.
1 large size onion, quartered 3 tomatoes, quartered 1 carrot (strips, 2" long)
2 bell pepper, red & green (strips) 2 stalks celery (1'/2" long)
3-4 cloves garlic, minced
1 small can pineapple tidbits 1 cup catsup
1 tbsp. soy sauce 1 tbsp. cornstarch 2 tbsp. flour 1 tbsp. salt 1 tsp. vetsin
Cut pork into small serving pieces. Boil in 11/2 cup water with a little salt. When tender, drain. Set aside broth to be used later. Sprinkle flour on pork. Fry until golden brown.
Saute' minced garlic until brown. Add altogether onion, tomatoes, celery, carrot, and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup, pineapple tidbits (with syrup), and broth. Season with soy sauce and vetsin. Do not overcook the vegetables. Thicken with dissolved cornstarch. When it boils pour over fried pork.
STEAMED-BAKED SPARERIBS
1 1/2 kilo beef or pork spareribs
1 tbsp. soy sauce .
1/2 tsp. fresh ginger finely chopped 3 _cloves garlic, minced 1 tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1"1.)
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
1 tbsp. soy sauce .
1/2 tsp. fresh ginger finely chopped 3 _cloves garlic, minced 1 tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1"1.)
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
SPARERIBS pinoy style
1 kilo pork or beef spareribs (or chicken)
1/2 kilo beef or pork spareribs
1 tbsp. soy sauce "
1 tsp. fresh ginger finely chopped 3 ,cloves garlic, minced 1" tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1").
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
1/2 kilo beef or pork spareribs
1 tbsp. soy sauce "
1 tsp. fresh ginger finely chopped 3 ,cloves garlic, minced 1" tbsp. cornstarch 1 tsp. vetsin
Cut spareribs into small serving pieces (1" x 1").
Combine all ingredients and marinate spareribs in this mixture for 15 minutes. Place in pan and steam-bake for 1/2 hour or until tender.
Arrange in serving plate and sprinkle top with chopped spring onions or parsley.
CHICKEN-PORK EMBUTIDO
1/2 kilo ground pork (no fat)
11/2 cup chicken meat (grind or chopped finely) 3 raw eggs
2 tbsp. pickled relish 2 tbsp. grated cheese 3 tbsp. bread crumbs 1 tbsp. vetsin 2 tsp. salt 1 tsp. pepper 1 tbsp. white sugar
1/2 tsp. cinnamon powder 2 cooked eggs, chopped
1 cooked carrot (cut into strips)
Mix all ingredients except carrot strips. Spread mixture on cheese cloth or aluminum foil. Arrange the carrot strips on top. Then, as in a jelly roll, roll up mixture. Roll tightly and wrap with cheese cloth or aluminum foil.
Bake in pre-heated oven at 300°F. After 1/2 hour baking, open the wrapping and continue baking for another 15 minutes or until brown.
An alternative to baking is to steam-bake embutido in steamer or in ordinary deep pan or kawali. After steaming for 1 hour,
fry until brown.
Thicken drippings with 1 tablespoon cornstarch or flour (dissolved in water) and pour on sliced embutido when about to be served. Garnish with spring onions or parsley.
11/2 cup chicken meat (grind or chopped finely) 3 raw eggs
2 tbsp. pickled relish 2 tbsp. grated cheese 3 tbsp. bread crumbs 1 tbsp. vetsin 2 tsp. salt 1 tsp. pepper 1 tbsp. white sugar
1/2 tsp. cinnamon powder 2 cooked eggs, chopped
1 cooked carrot (cut into strips)
Mix all ingredients except carrot strips. Spread mixture on cheese cloth or aluminum foil. Arrange the carrot strips on top. Then, as in a jelly roll, roll up mixture. Roll tightly and wrap with cheese cloth or aluminum foil.
Bake in pre-heated oven at 300°F. After 1/2 hour baking, open the wrapping and continue baking for another 15 minutes or until brown.
An alternative to baking is to steam-bake embutido in steamer or in ordinary deep pan or kawali. After steaming for 1 hour,
fry until brown.
Thicken drippings with 1 tablespoon cornstarch or flour (dissolved in water) and pour on sliced embutido when about to be served. Garnish with spring onions or parsley.
Lengua Estofada Pinoy Style
1 tongue (about 1iz- 2 kilos)
2-3 large onions, quartered 6 green olives (optional)
1/4 kilo pork fat
3 tbsp. pimenton
1 small can tomato paste
or 2 cans tomato sauce 1 tbsp. vetsin
1 tsp. pepper (ground) 1 tbsp. salt
'/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips) 1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. boil. Lower heat and simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
2-3 large onions, quartered 6 green olives (optional)
1/4 kilo pork fat
3 tbsp. pimenton
1 small can tomato paste
or 2 cans tomato sauce 1 tbsp. vetsin
1 tsp. pepper (ground) 1 tbsp. salt
'/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips) 1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. boil. Lower heat and simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
Paksiw na lechon
1 kilo cooked lechon
1 cup ready-mixed sauce
or 1 can liver spread 1 cup vinegar
1/2 cup brown sugar (pack) 1 tbsp. salt
1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 teaspoon vetsin 1/2 cup dried oregano 1 cup water
Chop lechon into small serving pieces. Put in pan and add all ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
1 cup ready-mixed sauce
or 1 can liver spread 1 cup vinegar
1/2 cup brown sugar (pack) 1 tbsp. salt
1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 teaspoon vetsin 1/2 cup dried oregano 1 cup water
Chop lechon into small serving pieces. Put in pan and add all ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Paksiw na Pata
1 pork's leg (chopped)
1 gram dried banana blossoms 1/2 cup dried oregano leaves
or 1/2 tsp. oregano powder 1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 cup vinegar
2 cups water
2 tbsp. soy sauce 1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all ingredients in a deep pan with a tight cover Boil. Lower heat and simmer until meat and skin of pata is tender and sauce thickens.
1 gram dried banana blossoms 1/2 cup dried oregano leaves
or 1/2 tsp. oregano powder 1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 cup vinegar
2 cups water
2 tbsp. soy sauce 1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all ingredients in a deep pan with a tight cover Boil. Lower heat and simmer until meat and skin of pata is tender and sauce thickens.
Crispy Pata Pinoy Style
Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
Put off heat and pour 1/4 cup water. This will make the skin more crispy.
Serve with this sauce:
vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
Put off heat and pour 1/4 cup water. This will make the skin more crispy.
Serve with this sauce:
vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Chicken Pork Adobo
1/2 kilo pork 1/2 kilo chicken
1 cup vinegar 2 tbsp. salt
1 tsp. vetsin
1/2 tsp. pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.
1 cup vinegar 2 tbsp. salt
1 tsp. vetsin
1/2 tsp. pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.
Pork Isaw Asado
Clean intestines very well. Boil in water for 3 minutes. Drain. Place in pan, add soy sauce, sugar and water. Boil. Lower temperature, continue cooking until sauce thickens. Add 1 more cup water, salt, peppercorns, pepper, sanque, and bay leaf. Cover. Simmer for 1 hour or until done.
Slice intestines into 11/2 " long pieces. Servo with pickled papaya or pickled labanos.
Ingredients:
1 kilo pork intestines (bahay-guya or bituka)
1/2 cup brown sugar
5-6 cloves garlic, minced
1/2 cup water
1 tbsp. salt
2 tbsp. soy sauce
1/2 pc. bay leaf (dahong-lauren 1 petal sanque (estrella) 1/2 tsp. pepper (ground)
1 tbsp peppercorn
Slice intestines into 11/2 " long pieces. Servo with pickled papaya or pickled labanos.
Ingredients:
1 kilo pork intestines (bahay-guya or bituka)
1/2 cup brown sugar
5-6 cloves garlic, minced
1/2 cup water
1 tbsp. salt
2 tbsp. soy sauce
1/2 pc. bay leaf (dahong-lauren 1 petal sanque (estrella) 1/2 tsp. pepper (ground)
1 tbsp peppercorn
Casing for longanisa
Dried longaniza casings are rarely available in the local markets nor in the supermarkets. But, fresh casings (porkV bituka) are plentiful and you can make your own longaniza casi ngs.
Method l- Soak for 1 hour in water with vinegar or lemon juice. (For every 1 liter of water, add 1 tablespoon vinegar or lemon juice.) After soaking, wash. Insert one end on the faucet and let water run into it. If the odor is still strong, repeat the soaking and washing.
Method ll - Invert the casing (use a long piece of stick broom). Then mash the casing with several fresh guava leaves. Wash thoroughly in water. If the odor is still strong, repeat the mashing with guava leaves. Wash. Invert again.
In drying, run the back of a knife on the casing to squeeze out the water.
Method l- Soak for 1 hour in water with vinegar or lemon juice. (For every 1 liter of water, add 1 tablespoon vinegar or lemon juice.) After soaking, wash. Insert one end on the faucet and let water run into it. If the odor is still strong, repeat the soaking and washing.
Method ll - Invert the casing (use a long piece of stick broom). Then mash the casing with several fresh guava leaves. Wash thoroughly in water. If the odor is still strong, repeat the mashing with guava leaves. Wash. Invert again.
In drying, run the back of a knife on the casing to squeeze out the water.
LONGANIZA Pinoy Style
Mix all seasoning before adding to the ground pork. Add more pepper if you want a more spicy longaniza. Mix well.
Fill casings with mixture. Hang under the sun for 2-3 hours. Cool and store in refrigerator for at least 1 week before cooking. Or you may hang in a dry place, probably in the kitchen. It will last for 1 week without refrigeration because of the salitre.
How to cook
Prick longaniza with a fork, 2-3 times. Place in a frying pan, add 1/2 cup water. Let boil, stir once or twice, until it dries. Pour in 1 tablespoon oil. Fry until a little brown
Ingredients:
1 kilo ground pork
1/4 kilo pork fat (small cubes) 1/2 tsp. salitre
1 head garlic, minced
1 1/2 tbsp. fine salt
1/2 tsp. ground pepper
2 tsp. pimenton 1 tbsp.vinegar
longaniza casings
Fill casings with mixture. Hang under the sun for 2-3 hours. Cool and store in refrigerator for at least 1 week before cooking. Or you may hang in a dry place, probably in the kitchen. It will last for 1 week without refrigeration because of the salitre.
How to cook
Prick longaniza with a fork, 2-3 times. Place in a frying pan, add 1/2 cup water. Let boil, stir once or twice, until it dries. Pour in 1 tablespoon oil. Fry until a little brown
Ingredients:
1 kilo ground pork
1/4 kilo pork fat (small cubes) 1/2 tsp. salitre
1 head garlic, minced
1 1/2 tbsp. fine salt
1/2 tsp. ground pepper
2 tsp. pimenton 1 tbsp.vinegar
longaniza casings
Friday, September 30, 2011
Make a Bacon Pinoy Style
1 tsp. salitre
½ cup white sugar
½ cup brown sugar
½ cup salt
½ cup rhum or gin
Wash pork. Dry with a clean kitchen towel. Mix salitre, sugar, salt and rhum or gin and dissolve. Soak the pork belly or liempo. Cover with foil or cheese cloth. Refrigerate. Turn and prick with fork daily for 15 days.
On the 16th day washpork thoroughly. Boil with brown sugar. Do not overcook. Chill before slicing.
Pinoy Cooking Best Practices
- Plates should be placed an inch away from the base of the table.
- Fork at the left side of the plate.
- Knife at the right side, with sharp edges facing the plate.
- Spoon next to the knife
- Teaspoon for coffee or dessert above the plate.
- Glass of water above the right top side of the plate.
- Napkin on top of the plate.
Kitchen Tips When Throwing A Party
- Do not invite more guests that you cannot entertain. Not many people enjoy an over crowded party.
- Do plan your menu carefully. Do not prepare to many dishes that the guests will not be able to eat. Three or four courses are enough.
- Do not include dishes that need extensive cooking when you do not have enough helpers.
- Do not experiment on new dishes, it would be a disaster if your dish turns out to be a failure.
- Do make your table setting attractive. Keep it simple though so guests can see each other.
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