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yummy! i ooovvveerrrr love filipino foods talaga!
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[Best Filipino Recipes Thread]
- Thread starter amfoofoo
- Start date
- Replies 160
- Views 59,018
yummy! i ooovvveerrrr love filipino foods talaga!
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- Thread Starter
- #62
Asado Bulalo, Beef Shank Asado
Beef shank to Pinoys is normally prepared as soup base dish called bulalo, beef shanks when slowly boiled till tender will result in a very rich soup dish fortified with the bone marrow. Of course beef shank or bulalo can be cooked in other ways, I have already posted several methods and have included the list below. Today I have tried another method and the resultant dish, superb. It’s a version of beef asado but instead of using beef brisket I have used saw cut beef shank. The recipe is simple, ingredients used are available in most Pinoy homes except for the hoisin sauce but that could be omitted if it’s not available. Star anise is enough to do the trick for the Chinese aroma required to the dish.
Ingredients:
1 pc. bulalo, beef shank
1/2 cup soy sauce
2 tbsp. hoisin sauce
1 head garlic, crushed
1 small piece onion, chopped
1 thumb size ginger, chrushed
1 pc. star anise
1 tbsp. peppercorn
1 tbsp. cornstarch
1 tsp. sugar
salt
Cooking procedure:
Ask the butcher to saw cut the beef shank into large serving pieces. Wash thoroughly and remove all traces of blood. In a saucepan put cut beef shank, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return cut beef shank in the saucepan pour fresh water to cover, add in garlic, ginger, onion, star anise and soy sauce. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Add sugar andhoisin sauce , simmer for another 25-30 minutes or until the meat start to detach from the bones and the liquid has reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve hot with a lot of rice.
Beef shank to Pinoys is normally prepared as soup base dish called bulalo, beef shanks when slowly boiled till tender will result in a very rich soup dish fortified with the bone marrow. Of course beef shank or bulalo can be cooked in other ways, I have already posted several methods and have included the list below. Today I have tried another method and the resultant dish, superb. It’s a version of beef asado but instead of using beef brisket I have used saw cut beef shank. The recipe is simple, ingredients used are available in most Pinoy homes except for the hoisin sauce but that could be omitted if it’s not available. Star anise is enough to do the trick for the Chinese aroma required to the dish.
Ingredients:
1 pc. bulalo, beef shank
1/2 cup soy sauce
2 tbsp. hoisin sauce
1 head garlic, crushed
1 small piece onion, chopped
1 thumb size ginger, chrushed
1 pc. star anise
1 tbsp. peppercorn
1 tbsp. cornstarch
1 tsp. sugar
salt
Cooking procedure:
Ask the butcher to saw cut the beef shank into large serving pieces. Wash thoroughly and remove all traces of blood. In a saucepan put cut beef shank, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return cut beef shank in the saucepan pour fresh water to cover, add in garlic, ginger, onion, star anise and soy sauce. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Add sugar andhoisin sauce , simmer for another 25-30 minutes or until the meat start to detach from the bones and the liquid has reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve hot with a lot of rice.
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- Thread Starter
- #63
Osso Buco, Ossobuco Bulalo
Osso buco, Ossobuco bulalo. Ossobuco is an Italian braised, slow cooked veal shanks. For my version I used saw cut beef shanks or bulalo. Saw cut beef shanks are available in most supermarkets. The beef shanks slices are coated with cornstarch and browned on both side to seal in the flavors, before stewing with the braising ingredients which include red wine, lemon and orange rind and thyme. The used of these ingredients especially thyme are not that common in Pinoy cooking, the flavor and aroma of the dish may be strange especially to those who have never use these ingredients before. Never the less the dish is great, very rich in flavors some what is similar to mechado.
Ingredients
1 kilo beef shank, saw cut into 2” thick sections
1/2 head garlic, chopped
3 medium size onions, chopped
6 medium size tomatoes, de-seeded, chopped
3 stalks celery, chopped
2 medium size carrots, chopped
1 tsp. dried thyme
1 tsp grated lemon rind
1 tsp. grated orange rind
1/2 cup fresh orange juice
1 tsp. sugar
1 cup red wine
3-5 pcs. bay leaves
1 cube beef bouillon
2 tbsp. butter
1/2 cup corn starch
cooking oil
salt and pepper
Cooking procedure:
Dust beef shank with salt and pepper and dredge with cornstarch. In a big sauce pan heat 2-3 tbsp of cooking oil and butter, brown beef shank slices on both sides and keep aside. On same sauce pan suttee garlic, onion and tomato until translucent. Add in carrot, celery and 2-3 cups of water, bring to a boil. Add in browned beefshanks, beef bouillon , wine, orange juice, sugar, lemon rind, orange rind, dried thyme and bay leave. Cover and simmer at low heat and stirring occasionally for 2 to 2 1/2 hours or until beefshanks are tender, meat starts to fall off from the bones and the broth has turned into chunky thick sauce. Correct seasoning if required. Serve hot.
Osso buco, Ossobuco bulalo. Ossobuco is an Italian braised, slow cooked veal shanks. For my version I used saw cut beef shanks or bulalo. Saw cut beef shanks are available in most supermarkets. The beef shanks slices are coated with cornstarch and browned on both side to seal in the flavors, before stewing with the braising ingredients which include red wine, lemon and orange rind and thyme. The used of these ingredients especially thyme are not that common in Pinoy cooking, the flavor and aroma of the dish may be strange especially to those who have never use these ingredients before. Never the less the dish is great, very rich in flavors some what is similar to mechado.
Ingredients
1 kilo beef shank, saw cut into 2” thick sections
1/2 head garlic, chopped
3 medium size onions, chopped
6 medium size tomatoes, de-seeded, chopped
3 stalks celery, chopped
2 medium size carrots, chopped
1 tsp. dried thyme
1 tsp grated lemon rind
1 tsp. grated orange rind
1/2 cup fresh orange juice
1 tsp. sugar
1 cup red wine
3-5 pcs. bay leaves
1 cube beef bouillon
2 tbsp. butter
1/2 cup corn starch
cooking oil
salt and pepper
Cooking procedure:
Dust beef shank with salt and pepper and dredge with cornstarch. In a big sauce pan heat 2-3 tbsp of cooking oil and butter, brown beef shank slices on both sides and keep aside. On same sauce pan suttee garlic, onion and tomato until translucent. Add in carrot, celery and 2-3 cups of water, bring to a boil. Add in browned beefshanks, beef bouillon , wine, orange juice, sugar, lemon rind, orange rind, dried thyme and bay leave. Cover and simmer at low heat and stirring occasionally for 2 to 2 1/2 hours or until beefshanks are tender, meat starts to fall off from the bones and the broth has turned into chunky thick sauce. Correct seasoning if required. Serve hot.
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- Thread Starter
- #64
Beef and Broccoli With Oyster Sauce
Beef and broccoli with oyster sauce. Beef in oyster sauce is a popular Chinese dish amongst the Pinoys. It comes with broccoli, ampalaya or baby bok choy. Beef sold at supermarket here in Abu Dhabi normally comes from Australia or New Zealand. For some reason I don’t understand why they are not meant for the Pinoy dishes, they taste bland when used in nilaga or sinigang. Otherwise you have to use the parts that are oozing with fats not unless you wouldn’t mind all those cholesterol. The alternate way is of course cook it with the addition of flavor enhancing ingredient like soy sauce oroyster sauce. Here is the recipe if you want a different or alternative from your regular Pinoy cooking of beef.
Ingredients:
1 k. lean beef, thinly sliced into strips
1 medium size, broccoli, cut into serving pieces, stem thinly sliced
1 big can large button mushroom, cut in half
1 medium onion, chopped
1/2 head garlic, minced
1/4 c. soy sauce
1/2 c. oyster sauce
1 tbsp. lemon juice
salt and pepper
1/4 cornstarch
sesame oil
sugar
cooking oil
Cooking procedure:
Marinate beef in soy sauce, lemon juice, cornstarch and a dash of salt and pepper for 10-15 minutes. In a wok, heat 2 tbsp. of cooking oil and stir fry beef in batches until color change to brown and start to sizzle and set aside. In the same wok heat 1 tbsp. of cooking oil, sutee garlic and onion. Add in the broccoli stems and stir cook for 1-2 minutes then add in the broccoli floret and mushroom, stir cook for another 2-3 minutes, add in 1 c. of water,oyster sauce , sugar and beef. Stir cook for another 3-5 minutes or until sauce thickens, drizzle with a few drops of sesame oil. Correct seasoning if required. Serve hot.
Beef and broccoli with oyster sauce. Beef in oyster sauce is a popular Chinese dish amongst the Pinoys. It comes with broccoli, ampalaya or baby bok choy. Beef sold at supermarket here in Abu Dhabi normally comes from Australia or New Zealand. For some reason I don’t understand why they are not meant for the Pinoy dishes, they taste bland when used in nilaga or sinigang. Otherwise you have to use the parts that are oozing with fats not unless you wouldn’t mind all those cholesterol. The alternate way is of course cook it with the addition of flavor enhancing ingredient like soy sauce oroyster sauce. Here is the recipe if you want a different or alternative from your regular Pinoy cooking of beef.
Ingredients:
1 k. lean beef, thinly sliced into strips
1 medium size, broccoli, cut into serving pieces, stem thinly sliced
1 big can large button mushroom, cut in half
1 medium onion, chopped
1/2 head garlic, minced
1/4 c. soy sauce
1/2 c. oyster sauce
1 tbsp. lemon juice
salt and pepper
1/4 cornstarch
sesame oil
sugar
cooking oil
Cooking procedure:
Marinate beef in soy sauce, lemon juice, cornstarch and a dash of salt and pepper for 10-15 minutes. In a wok, heat 2 tbsp. of cooking oil and stir fry beef in batches until color change to brown and start to sizzle and set aside. In the same wok heat 1 tbsp. of cooking oil, sutee garlic and onion. Add in the broccoli stems and stir cook for 1-2 minutes then add in the broccoli floret and mushroom, stir cook for another 2-3 minutes, add in 1 c. of water,oyster sauce , sugar and beef. Stir cook for another 3-5 minutes or until sauce thickens, drizzle with a few drops of sesame oil. Correct seasoning if required. Serve hot.
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- Thread Starter
- #65
Pork and Vegetable Stirfry
Pork and vegetable stirfry. This stir fry dish is more popular with the use of beef. However using pork is equally as good. Since this is a quick to cook dish it is best to use lomo or pork loin as they cook fast. Cooking is basically the same with all of my other stirfried dishes. I would suggest using high heat and using a wok in cooking the dish for best results. Of course a prying pan can be used if there is no wok at the kitchen. Stirfry cooking also requires the use of more oil. This will make it easier to cook the meat which is marinated in cornstarch and the vegetables. The extra oil also makes an oily thick sauce which adds glaze to the dish instead a runny sauce.
Ingredients:
1 pc. pork loin, about 1/2 kilo, sliced thinly
1 small size broccoli, cut into serving pieces, stem thinly sliced
1 small size cauliflower, cut into serving pieces
1 medium size carrot, sliced
100 grams sitsaro, trimmed
1 large size bell pepper, julienne
1 large onion, coarsely chopped
1/2 head garlic, chopped
1 thumb size ginger, cut into thin strips
3 tbsp. oyster sauce
2 tbsp. soy sauce
2 tbsp. cornstarch
salt and pepper
cooking oil
Cooking procedure:
Marinate pork loin in soy sauce, cornstarch, a dash of salt and pepper for 5-10 minutes, keep aside. In a wok, suttee garlic, ginger and onion. Add in the broccoli stems, sitsaro and carrot, stir cook for 1-2 minutes then add in the cauliflower, broccoli floret and bell pepper, stir cook for another 2-3 minutes at moderate to high heat or until just cook, remove from wok and keep aside. In same wok, heat morecooking oil and stir fry pork loin in batches for 3-5 minutes or until color changes to golden brown and start to sizzle remove from wok and keep aside. Now add 1/4 cup of water to the wok let it boil and simmer for a minute, add the oyster sauce, stir cooked pork and vegetables, stir cook for a minute or two. Correct seasoning if required. Serve hot.
Pork and vegetable stirfry. This stir fry dish is more popular with the use of beef. However using pork is equally as good. Since this is a quick to cook dish it is best to use lomo or pork loin as they cook fast. Cooking is basically the same with all of my other stirfried dishes. I would suggest using high heat and using a wok in cooking the dish for best results. Of course a prying pan can be used if there is no wok at the kitchen. Stirfry cooking also requires the use of more oil. This will make it easier to cook the meat which is marinated in cornstarch and the vegetables. The extra oil also makes an oily thick sauce which adds glaze to the dish instead a runny sauce.
Ingredients:
1 pc. pork loin, about 1/2 kilo, sliced thinly
1 small size broccoli, cut into serving pieces, stem thinly sliced
1 small size cauliflower, cut into serving pieces
1 medium size carrot, sliced
100 grams sitsaro, trimmed
1 large size bell pepper, julienne
1 large onion, coarsely chopped
1/2 head garlic, chopped
1 thumb size ginger, cut into thin strips
3 tbsp. oyster sauce
2 tbsp. soy sauce
2 tbsp. cornstarch
salt and pepper
cooking oil
Cooking procedure:
Marinate pork loin in soy sauce, cornstarch, a dash of salt and pepper for 5-10 minutes, keep aside. In a wok, suttee garlic, ginger and onion. Add in the broccoli stems, sitsaro and carrot, stir cook for 1-2 minutes then add in the cauliflower, broccoli floret and bell pepper, stir cook for another 2-3 minutes at moderate to high heat or until just cook, remove from wok and keep aside. In same wok, heat morecooking oil and stir fry pork loin in batches for 3-5 minutes or until color changes to golden brown and start to sizzle remove from wok and keep aside. Now add 1/4 cup of water to the wok let it boil and simmer for a minute, add the oyster sauce, stir cooked pork and vegetables, stir cook for a minute or two. Correct seasoning if required. Serve hot.
- Messages
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- Thread Starter
- #66
Adobong Baka
Beef adobo is a dish to try when ever you visit Batangas or Tagaytay, it's called Batangas adobo.These are the places where you could find the best adobo, it's obvious since part of Metro Manila supply of local beef and carabeef are from Batangas and Tagaytay. For some reasons beef is not usually cooked adobo compared to pork or chicken in most household. When cooked right beef adobo is equally great, the richness of the beef adds more flavor to the tanginess of an adobo dish. Beef adobo is best cooked to almost dry, here is how I did it.
Ingredients:
1 k. beef brisket cut into serving pieces
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 c. vinegar
1/4 c. soy sauce
3 pcs. bay leaf
2-3 pcs. sili
salt and pepper
cooking oil
Cooking procedure:
In a frying pan stir fry beef in batches until color changes to golden brown and start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vinegar and soy sauce. Add ginger, onion, garlic, peppercorns and bay leaf. Bring to a boil and simmer in medium heat for 30-45 minutes or until tender, add water as necessary and remove scum that rises. Add in sili, season withsalt and pepper to taste and continue to simmer until liquid is reduced to almost dry. Serve hot with a lot of rice.
Beef adobo is a dish to try when ever you visit Batangas or Tagaytay, it's called Batangas adobo.These are the places where you could find the best adobo, it's obvious since part of Metro Manila supply of local beef and carabeef are from Batangas and Tagaytay. For some reasons beef is not usually cooked adobo compared to pork or chicken in most household. When cooked right beef adobo is equally great, the richness of the beef adds more flavor to the tanginess of an adobo dish. Beef adobo is best cooked to almost dry, here is how I did it.
Ingredients:
1 k. beef brisket cut into serving pieces
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 c. vinegar
1/4 c. soy sauce
3 pcs. bay leaf
2-3 pcs. sili
salt and pepper
cooking oil
Cooking procedure:
In a frying pan stir fry beef in batches until color changes to golden brown and start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vinegar and soy sauce. Add ginger, onion, garlic, peppercorns and bay leaf. Bring to a boil and simmer in medium heat for 30-45 minutes or until tender, add water as necessary and remove scum that rises. Add in sili, season withsalt and pepper to taste and continue to simmer until liquid is reduced to almost dry. Serve hot with a lot of rice.
- Messages
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- Points
- 26
- Thread Starter
- #67
Dinakdakan
Dinakdakan is an Ilocano grilled pig head/face, it is a somewhat similar to sisig how ever dinakdakan is cut in small slices against sisig which is chopped or cut in small cubes. It is actually serve as appetizer for those who love drinking liquor but it is equally good for viand. Preparation is similar to pork kinilaw with the addition of pork brain and/or mayonnaise.
Ingredients:
1/2 pig head/face, cut into two parts (including brain optional)
1 thumb size ginger, chopped finely
4 medium size onion, chopped finely
3-4 pcs. siling labuyo, chopped finely
1/4 cup vinegar
1 tbsp. peppercorn
3 pcs. bay leaf
1/2 cup mayonnaise
coarsely ground pepper
salt
Cooking procedure:
In a big casserole boil pig head/face, peppercorn, bay leaf and salt for 30-45 minutes or until tender and skin can be separated from the skull. On the last 5 minutes of boiling pig head/face add inbrain if using, boil in its plastic bag. Remove from casserole and drained in a colander until dry keep aside brain if using. Cut head/face parts into grilling size and grill until brown and crispy, Cut into small slices head/face part.
Cooking Procedure
Put sliced head part in a big bowl. Toss in ginger, onion, siling labuyo, ground pepper, vinegar, mayonnaise, and brain if using. Season with salt to taste. Serve while it’s still warm or serve on a sizzling plate.
Dinakdakan is an Ilocano grilled pig head/face, it is a somewhat similar to sisig how ever dinakdakan is cut in small slices against sisig which is chopped or cut in small cubes. It is actually serve as appetizer for those who love drinking liquor but it is equally good for viand. Preparation is similar to pork kinilaw with the addition of pork brain and/or mayonnaise.
Ingredients:
1/2 pig head/face, cut into two parts (including brain optional)
1 thumb size ginger, chopped finely
4 medium size onion, chopped finely
3-4 pcs. siling labuyo, chopped finely
1/4 cup vinegar
1 tbsp. peppercorn
3 pcs. bay leaf
1/2 cup mayonnaise
coarsely ground pepper
salt
Cooking procedure:
In a big casserole boil pig head/face, peppercorn, bay leaf and salt for 30-45 minutes or until tender and skin can be separated from the skull. On the last 5 minutes of boiling pig head/face add inbrain if using, boil in its plastic bag. Remove from casserole and drained in a colander until dry keep aside brain if using. Cut head/face parts into grilling size and grill until brown and crispy, Cut into small slices head/face part.
Cooking Procedure
Put sliced head part in a big bowl. Toss in ginger, onion, siling labuyo, ground pepper, vinegar, mayonnaise, and brain if using. Season with salt to taste. Serve while it’s still warm or serve on a sizzling plate.
- Messages
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- Thread Starter
- #68
Inihaw na Baboy
Inihaw na baboy, I would like to share this easy inihaw recipe using commercial Marinade and seasoning that are available at any supermarket. On this recipe I use Mama Sita’s Barbecue Marinade and Knorr Liquid Seasoning. I use my cast iron grill pan using gas stove, this is another kitchen utensil for grilling using your conventional stove. It has ridges that simulates grill marks. This is an indispensable must have on your kitchen if you love grill foods but no time to set up your charcoal grill or no place at all.
Ingredients:
1 k. pork chop
3/4 c. Mama Sita’s Barbecue Marinade
Knorr Liquid Seasoning
Cooking procedure:
Inihaw
Wash pork chop, remove any traces of blood. Drain in a strainer. Marinate with Mama Sita’s Barbecue Marinade for 3 hours or overnight. Grill at medium to high heat for 5-10 minutes on each side. Drizzle with Knorr LiquidSeasoning in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.
Inihaw na baboy, I would like to share this easy inihaw recipe using commercial Marinade and seasoning that are available at any supermarket. On this recipe I use Mama Sita’s Barbecue Marinade and Knorr Liquid Seasoning. I use my cast iron grill pan using gas stove, this is another kitchen utensil for grilling using your conventional stove. It has ridges that simulates grill marks. This is an indispensable must have on your kitchen if you love grill foods but no time to set up your charcoal grill or no place at all.
Ingredients:
1 k. pork chop
3/4 c. Mama Sita’s Barbecue Marinade
Knorr Liquid Seasoning
Cooking procedure:
Inihaw
Wash pork chop, remove any traces of blood. Drain in a strainer. Marinate with Mama Sita’s Barbecue Marinade for 3 hours or overnight. Grill at medium to high heat for 5-10 minutes on each side. Drizzle with Knorr LiquidSeasoning in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.
- Messages
- 92
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- Thread Starter
- #69
Kare-Kare, Kare-Kareng Pata ng Baboy
Kare-kareng pata ng baboy. This is the pork version of that popular Pinoy food kare-kare dish. The usual choice cut for pork kare-kare is the pork leg and hocks. Although the pork hocks are cheaper, there isn’t much meat on them. Personally I prefer the pork legs, aside from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat. The cooking method is the same as on all my previous kare-kare post using the commercially sold kare-kare mix.
Ingredients:
1 1/2 kilo pata ng baboy, pork leg, saw cut into 2” lengths
3 medium size eggplant, slice diagonally
1 small size banana bud, quartered and cut diagonaly
1 bundle sitaw, cut into 2" long
1 bundle pechay
1/2 head garlic, chopped
2 large size onion, chopped
1 packet Mama Sita Kare-kare mix
cooking oil
ginisang bagoong alamang
Kare-Kare, Kare-Kareng Pata ng Baboy
Cooking procedure:
In a large sauce pan put pork leg, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary. Remove all scum that rises to the surface. Remove from casserole, separate thepork and stock, set aside pork leg, using a sieve filter out scum from the broth and set aside. In same sauce pan, sauté garlic and onion, add in pork leg and stir cook for 2-3 minutes then pour in 4-6 cups of stock and simmer for another 3-5 minutes. Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3-5 minutes and until sauce thickens, then add all the other vegetables. Cook for another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang bagoong alamang.
Kare-kareng pata ng baboy. This is the pork version of that popular Pinoy food kare-kare dish. The usual choice cut for pork kare-kare is the pork leg and hocks. Although the pork hocks are cheaper, there isn’t much meat on them. Personally I prefer the pork legs, aside from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat. The cooking method is the same as on all my previous kare-kare post using the commercially sold kare-kare mix.
Ingredients:
1 1/2 kilo pata ng baboy, pork leg, saw cut into 2” lengths
3 medium size eggplant, slice diagonally
1 small size banana bud, quartered and cut diagonaly
1 bundle sitaw, cut into 2" long
1 bundle pechay
1/2 head garlic, chopped
2 large size onion, chopped
1 packet Mama Sita Kare-kare mix
cooking oil
ginisang bagoong alamang
Kare-Kare, Kare-Kareng Pata ng Baboy
Cooking procedure:
In a large sauce pan put pork leg, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary. Remove all scum that rises to the surface. Remove from casserole, separate thepork and stock, set aside pork leg, using a sieve filter out scum from the broth and set aside. In same sauce pan, sauté garlic and onion, add in pork leg and stir cook for 2-3 minutes then pour in 4-6 cups of stock and simmer for another 3-5 minutes. Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3-5 minutes and until sauce thickens, then add all the other vegetables. Cook for another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang bagoong alamang.
- Messages
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- Thread Starter
- #70
Lechon Kawali
Lechon baboy or roasted whole pig in open charcoal flame is a Pinoy traditional dish cooked only during fiestas or major celebrations. Lechon kawali on the other hand is crispy deep fried pork belly in palayok. Roast pork is not an every day dish so when ever Pinoy crave for the crispy pork rind, crispy pata and lechon kawali are the popular choice. How ever lechon kawali is more economical and easier cook.
Chopped Lechon Kawali
To cook lechon kawali, pork belly is boiled in water with spices and plenty of salt, drained then let cool in the fridge and deep fried until rind is crisp and golden brown, moist and succulent in the inside. It has to be served immediately. The fat congeals once it cools and rind becomes rubbery. Re-heating or re-frying is not recommended as it makes the meat too dry.
Ingredients:
1/2 k. pork liempo (pork belly), whole cut
1 cup Sprite or 7-up
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
1 tsp. soy sauce
cooking oil for frying
Cooking Procedure:
Wash pork belly and place in a pot. Add Sprite or 7-up and enough water to cover the pork belly. Add salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil and simmer for 45 minutes to 1 hour or until tender. Remove all scum that rises. Removepork belly from the pot and place in a collander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours.
Lechon Kawali - Crispy Skin
In a large kawali heat enough cooking oil and deep fry pork belly for 10-15 minutes or until golden brown and blisters starts to appear on the skin.
Lechon Kawali - Laman
Drain on paper towels. Chop lechon kawali to serving pieces and serve immediately with a selection of dipping sauce.
Lechon baboy or roasted whole pig in open charcoal flame is a Pinoy traditional dish cooked only during fiestas or major celebrations. Lechon kawali on the other hand is crispy deep fried pork belly in palayok. Roast pork is not an every day dish so when ever Pinoy crave for the crispy pork rind, crispy pata and lechon kawali are the popular choice. How ever lechon kawali is more economical and easier cook.
Chopped Lechon Kawali
To cook lechon kawali, pork belly is boiled in water with spices and plenty of salt, drained then let cool in the fridge and deep fried until rind is crisp and golden brown, moist and succulent in the inside. It has to be served immediately. The fat congeals once it cools and rind becomes rubbery. Re-heating or re-frying is not recommended as it makes the meat too dry.
Ingredients:
1/2 k. pork liempo (pork belly), whole cut
1 cup Sprite or 7-up
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
1 tsp. soy sauce
cooking oil for frying
Cooking Procedure:
Wash pork belly and place in a pot. Add Sprite or 7-up and enough water to cover the pork belly. Add salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil and simmer for 45 minutes to 1 hour or until tender. Remove all scum that rises. Removepork belly from the pot and place in a collander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours.
Lechon Kawali - Crispy Skin
In a large kawali heat enough cooking oil and deep fry pork belly for 10-15 minutes or until golden brown and blisters starts to appear on the skin.
Lechon Kawali - Laman
Drain on paper towels. Chop lechon kawali to serving pieces and serve immediately with a selection of dipping sauce.
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Paksiw na Pata ng Baboy
Paksiw na pata ng baboy. Pork leg is cooked in vinegar and soy sauce it is almost similar to that popular adobo or humba except that dried banana blossoms is added. I want it sweet as well so a table spoon of sugar is also added. It is best cook very tender where meat start to peel off the bones and the skin texture is almost like gelatin. This dish is best eaten with piping hot rice.
Ingredients:
1 k. pork pata
1/4 c. vinegar
1/2 c. soy sauce
1/2 head garlic, crushed
1 pkt. banana blossoms
3 bay leaf
3 tbsp. peppercorns
sugar
salt
Cooking procedure:
Ask the butcher to saw cut pata crosswise at 1 1/2” in thickness, Wash pork pata thoroughly and drain. Marinate the pork pata in the mixture of vinegar, soy sauce, and garlic for 30 minutes to 1 hour. In a sauce pan, put the marinated mixture add peppercorns, bay leaf and enough water to cover the meat. Bring to a boil and simmer in low heat for 1-2 hours or until meat is tender and until sauce thickens. Remove all scum that rises to the surface. Watch the liquid level and add water if necessary. Pork skin should be soft like gelatin. Add banana blossom, season with salt and sugar to taste, simmer for another 2-3 minutes. Serve hot
Paksiw na pata ng baboy. Pork leg is cooked in vinegar and soy sauce it is almost similar to that popular adobo or humba except that dried banana blossoms is added. I want it sweet as well so a table spoon of sugar is also added. It is best cook very tender where meat start to peel off the bones and the skin texture is almost like gelatin. This dish is best eaten with piping hot rice.
Ingredients:
1 k. pork pata
1/4 c. vinegar
1/2 c. soy sauce
1/2 head garlic, crushed
1 pkt. banana blossoms
3 bay leaf
3 tbsp. peppercorns
sugar
salt
Cooking procedure:
Ask the butcher to saw cut pata crosswise at 1 1/2” in thickness, Wash pork pata thoroughly and drain. Marinate the pork pata in the mixture of vinegar, soy sauce, and garlic for 30 minutes to 1 hour. In a sauce pan, put the marinated mixture add peppercorns, bay leaf and enough water to cover the meat. Bring to a boil and simmer in low heat for 1-2 hours or until meat is tender and until sauce thickens. Remove all scum that rises to the surface. Watch the liquid level and add water if necessary. Pork skin should be soft like gelatin. Add banana blossom, season with salt and sugar to taste, simmer for another 2-3 minutes. Serve hot
J
jigen11
Guest
hi Ang galing grabe dami ko ntutunan....thanks po sna mrami k pa i-share n recipe ksi mahilig din ako mag luto...thanks ulit
J
jigen11
Guest
mam may recipe k po b ng beef pares? share m nman sken kun meron po thanks po
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Beef Pares
Ingredients
* 500g beef brisket, sliced into 1 1/2-inch thick cubes
* 4 cups water
* 1/2 piece onion, chopped
* 1 pieces star anise
* 1 tsp salt
* 1 tbsp cooking oil
* 1 tsp minced garlic
* 1 onion, chopped
* 1/3 cup light soy sauce
* 2 tbsp sugar
* salt and ground black pepper to taste
* 2 cups beef broth
* 2 tbsp cornstarch
* 1/4 cup water
Directions
1. Place beef, chopped onion, star anise and water in a saucepot. Cover saucepot and let the mixture simmer until the beef is tender, about 1 1/2 to 2 hours. Add more water during this process if liquid dries up or if you like the dish to have more sauce.
2. Separate beef cubes from the broth. Set aside the beef broth. You should have about 2 cups of broth or a little more than that.
3. In a saucepot, heat the cooking oil and saute garlic until light brown, Add chopped onion and saute until onion are transparent in color. Add cooked beef cubes. Combine well with onion and garlic.
4. Add soy sauce, sugar, beef broth and season with ground black pepper and a dash of salt. Let it simmer for 5 minutes.
5. Disperse cornstarch in water and slowly add to beef mixture, stirring continuously until sauce thickens.
6. Serve hot with fried rice or plain white rice.
J
jigen11
Guest
ma'am pwede po b mg request n recipe ng spaghetti balognese? thnks po
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Wow ito ang pinakamasarap na thread,ask ko lang sa otor yun bang sa tuna kinilaw e sa tubig lang huhugasan di ba malangsa,kasi minsan may nakita ako na gumagawa ng kinilaw tuna e suka po ang ginagawang panghugas.
