Sinigang na Hipon sa Sampalok Recipes

Ingredients :

• 2 lbs. medium to large shrimp with head and shell
• 1 lb. unripe tamarind
• 1 small daikon (white radish), sliced
• 1 bunch spinach or kangkong
• 12 pieces okra
• 2 tablespoons fish sauce
• 2 medium plum tomato, quartered
• 1 medium yellow onion, quartered
• 6 cups water
• Ground black pepper to taste

Procedure :

1. Pour the water in a cooking pot. Bring to a boil.
2. Add the tamarind. Cover and boil for 30 minutes. Add more water if needed.
3. Separate the tamarind from the water. Make sure to squeeze the juice out of the tamarind for maximum flavor.
4. Heat the cooking pot with the remaining water and tamarind extract. You can add more water if you think that the amount of remaining liquid is less than 5 cups. Let boil.
5. Add the tomato and onion. Cook for 5 minutes.
6. Put-in the daikon,okra, and shrimp. Cook for 3 to 8 minutes in medium heat.
7. Add the spinach and fish sauce. Stir. Cover and turn the heat off.
8. Sprinkle some ground black pepper to taste.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

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Easy Homemade Pork Afritada Recipes

Ingredients :

• 1½ lb. pork shoulders, cubed
• 2 medium potatoes, peeled and cubed
• ½ small red bell pepper, chopped
• ½ small green bell pepper, chopped
• ½ cup frozen green peas
• 4 cups pork or beef broth
• 1 (8 oz.) can tomato sauce
• 1 small tomato, cubed
• 1 small onion, chopped
• 3 cloves garlic, crushed
• 3 tablespoons cooking oil
• Salt and pepper to taste

Procedure :

1. Heat oil in a casserole or deep cooking pot.
2. Saute garlic,onion, and tomato until soft.
3. Add-in the pork. Cook for 2 to 3 minutes or until light brown.
4. Pour-in broth and tomato sauce. Bring to a boil. Simmer for 40 to 60 minutes.
5. Stir-in the potatoes. Cook for 8 minutes.
6. Add the bell peppers and green peas. Stir and cook for 2 to 3 minutes.
7. Sprinkle salt and pepper to taste.
8. Transfer to a serving plate. Serve with warm rice.
9. Share and enjoy!

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Chicken Sweet Asado Recipes

Ingredients :

• 2 lbs. chicken thighs (bone-in)
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 4 cloves crushed garlic
• ½ teaspoon 5 spice powder
• 4 pieces star anise
• 3 tablespoons cooking oil
• 2 cups chicken broth
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Procedure :

1. Rub salt all over the chicken. Let it stay for 10 minutes.
2. Heat the cooking oil in a wide cooking pot.
3. Pan-fry both sides of the chicken in medium heat for 5 minutes per side.
4. Scoop out the excess oil. Add the garlic and cook until light brown.
5. Pour-in the soy sauce and chicken broth. Stir and let boil.
6. Put-in the 5 spice powder and star anise. Cover and simmer for 30 to 35 minutes. Note: Add water if needed.
7. Add-in the sugar and ground black pepper. Stir.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

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Lechon Kawali Recipe

Ingredients :

• 2 to 2½ lbs. whole pork belly
• 1 medium red onion
• 1 tablespoon whole black peppercorn
• 1½ tablespoons salt
• 6 cloves crushed garlic
• 4 to 6 cups water
• 3 cups cooking oil

Procedure :

1. Arrange the pork belly in a wide and deep cooking pot. Pour-in the water. Make sure that the pork belly is fully submerged in water. Let boil.
2. Once the water starts to boil, add the garlic, onion, 1 tablespoon salt, and whole black peppercorn. Simmer for 30 to 40 minutes.
3. Remove the boiled pork belly from the cooking pot and place in a plate. Let it cool to room temperature.
4. Rub the remaining ½ tablespoon of salt all over the boiled pork belly. Let is stay for 10 to 20 minutes.
5. Heat the cooking oil in a deep cooking pot. When the oil gets hot, gently put-in the pork belly and deep-fry in medium heat until the pork belly turns golden brown and the texture gets crispy. The oil will splatter during this process, so be careful. Make sure that you do not cover the cooking pot completely while deep frying. You can put a splatter guard on top of the cooking pot to control the oil.
6. Once the pork belly is golden brown and crispy, remove it from the cooking pot and arrange in a plate lined with paper towel. Turn the stove off and let the pork belly cool down to room temperature.
7. When the pork belly cools down, heat-up the oil on more time. Deep fry the same pork belly for the second time in medium heat for 5 to 10 minutes or until it gets extra crispy.
8. Remove from the cooking pot and place in a plate lined with paper towel. Let the towel absorb the excess oil.
9. Slice the pork bagnet into serving pieces and serve with bagoong monamon (also known as bugguong munamon) or even guinamos or bagoong Balayan. Note: you can squeeze lemon or calamansi on the bagoong to make it taste better.
10. Share and enjoy!

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Paksiw na Baboy with Pineaaple Recipes

A pork hocks or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone.

Ingredients :

• 3 lbs. hita ng baboy(pork hocks), sliced crosswise
• 1 (8 oz.) can pineapple chunks
• 2 teaspoons minced garlic
• 8 cups water
• 1 tablespoon white vinegar
• 4 tablespoon brown sugar
• 1 pack (1 oz.) dried banana blossoms, washed and soaked in water
• 4 to 6 pieces bay leaves
• 1 tablespoon whole peppercorn
• 1 piece beef cube (optional)
• ¼ cup soy sauce
• 2 tablespoons cooking oil
• salt to taste

Procedure :

1. Pour 6 cups water in a cooking pot. Let boil.
2. Add the pork hocks. Continue to boil for 30 minutes. Discard the water used for boiling and then place the boiled pork hock in a plate. Set aside.
3. Heat the oil in a clean cooking pot. Once the oil gets hot, sauté the garlic until it turns light brown.
4. Put the boiled pork hock in the cooking pot. Stir and then add soy sauce, pineapple chunks including the juice, remaining 2 cups water, bay leaves, and peppercorn. Let boil. Continue to cook for 15 minutes.
5. Add the banana blossom, beef cube and brown sugar. Stir and cook for 10 minutes.
6. Add the vinegar. Let the liquid reboil and then stir. Continue to cook until the pork becomes tender. The sauce should be reduced at this point. Note that you may add more water if you need extra time to tenderize the pork.
7. Add salt to taste.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

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Pritong Daing na Bangus na may Fried Rice and Sunny side up Egg Recipes

Ingredients :

• 3 medium daing na bangus(fried)
• 3 eggs(sunny side up)
• 5 cups garlic fried rice
• ¾ cups papaya atchara (optional)
• 3½ tablespoons cooking oil
• 2 tablespoons chopped scallions

Procedure :

1. Prepare daing na bangus according to the instructions on the recipe link above. Set aside.
2. Prepare sinangag (garlic fried rice). See link above for the recipe. Set Aside
3. Heat oil in a pan. Once the oil gets hot, fry the eggs. You can make it sunny side-up, over easy, or basted.
4. Arrange the fried daing na bangus, sinangag, and fried egg on individual plates. Serve with papaya atchara and spicy vinegar. Sprinkle some chopped scallions on top.
5. Share and enjoy

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Fried Shrimp Marinated in Wine Recipes

Ingredients :

• 1 pound shrimp, head and shell on
• ¾ cup all purpose flour
• ¼ cup Shao Xing Cooking wine
• ¼ teaspoon ground black pepper
• 1½ teaspoons garlic salt
• ¼ teaspoon ground cayenne red pepper
• 3 tablespoons cornstarch
• 1½ cups cooking oil

Instructions :

1. Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
2. Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
3. Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
4. In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
5. Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
6. Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
7. Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
8. Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
9. Arrange in a serving plate and serve with spicy vinegar.
10. Share and enjoy!

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Homemade Sinugba't kinilaw Recipe

Ingredients :

• 1 lb Inihaw na pork belly, (chopped)
• 1 lb fresh Tangegue meat, cubed
• 2 cups cucumber, seeded and thinly sliced
• 1¼ cup vinegar (cane, white, or coconut vinegar)
• 1 medium sized red onion, sliced
• 2 tablespoons ginger, julienned
• 4 pieces finger chilies, sliced
• 2 piece lemon
• 1 teaspoon salt

Procedure :

1. Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.
2. Using a spoon of fork, press the Tangegue meat lightly.
3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, and salt. Mix well.
4. Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾ cup vinegar. Mix well and soak for 10 minutes.
5. Put-in the Inihaw pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
6. Transfer to a serving plate then serve.
7. Share and enjoy!

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