Pork Embutido

Pork Embutido

PORK EMBUTIDO- It’s a kind Filipino meatloaf wrapped in an aluminum foil and steamed. There are so many ingredients needed and preparation time to make this recipe, but once it is prepared and cooked it can be stored and freeze.

NUMBER OF SERVING: 5-10

PORK EMBUTIDO INGREDIENTS:

• 500 grams ground pork
• 2 raw eggs beaten
• 1 onion chopped finely
• 1/2 cup raisin
• 5 pieces whole hotdog
• 1 cup grated cheese
• 2 hard boiled eggs quartered
• 1 cup grated carrots
• 3 tablespoon bread crumbs
• 1 1/2 tablespoon salt
• 1 tablespoon soysauce
• 1/2 teaspoon black ground pepper
• 1/4 teaspoon msg
• 1/2 cup condensed milk
• 1 head garlic chopped finely
• 1/2 cup green peas
• 1 medium bell pepper chopped finely
• 1 cup flour
• 1/2 cup cornstarch
• 1/2 cup butter
• 1/2 cup pineapple tidbits

COOKING PROCEDURES:

1. In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog.

2. Mix well, until blended.

3. Spread half of the mixture in an aluminum foil. (enough to make one roll)

4. Arrange the hotdog and hard boiled eggs on top.

5. Roll the mixture

6. Roll tightly and wrap in aluminum foil, seal both ends. Repeat with the remaining pork mixture. This can make 5 roll depending on how big /small you want it.

7. Place the roll in a steamer for one hour. Chill.

8. Remove from wrapping before serving. (You can also fried if you want)

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Lechon Kawali

Lechon Kawali

LECHON KAWALI- is a pan-roasted pork dish popular in the Philippines. Usually accompanied by sarsa ni mang tomas, ketchup, or soy sauce with calamansi. Lechon kawali is cooked by boiling then later deep frying a portion of the pig.

NUMBER OF SERVINGS: 2-3

LECHON KAWALI INGREDIENTS:

• 700 grams of pork, preferably the belly or bacon cut
• 2 tablespoon of salt
• 1/4 black ground pepper
• 5 cups of water for boiling
• 1/2 liter of cooking oil for frying
• 2 pieces of bay leaf
• 1/8 teaspoon msg
• 1 small onion chopped
• 4 cloves garlic

PROCEDURES:

1. Use a deep pot to boil your pork meat. Put-in salt, msg, garlic, onion, black ground pepper and bay leaf.

2. Cook or boil the pork for 30-45 minutes. Ideally until the pork is fork-soft but not falling apart.

3. Remove from the pot, set aside the pork (air-dry for about a minute if desire).

4. Prepare your deep pot for frying. Heat the oil until just before it starts to smoke.

5. Gently place pork into the hot oil and fry until golden brown on the outside( Please be careful of oil spatters). Fry for 5-10 minutes (under medium heat).

6. Flip the meat to cook the opposite side for another 5-10 minutes.

7. Remove the meat from the pot, let it cool down a little then slice according to desired portion. Serve hot with gravy sauce mang tomas, ketchup or soysauce with calamansi. Share and Enjoy!

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Arrozcaldo

Arrozcaldo

ARROZ CALDO-is a type of congee. It has been a favorite Filipino snack and is best eaten with tokwat baboy and boiled. You might be familiar with lugaw and goto.

These congee closely similar to one another, but the distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.This is often thought to be a Spanish dish because of its name.

This dish is actually a Chinese Congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines.

NUMBER OF SERVINGS: 3-5

ARROZ CALDO INGREDIENTS:’

• 300 Grams chicken (any parts), cut into serving pieces
• 2 tablespoon cooking oil
• 1 head garlic minced
• 2 knobs ginger, julienned
• 1 medium onion, minced
• 1/2 teaspoon ground black pepper
• 1 cup uncooked malagkit rice
• 10 cups of water
• 1 tablespoon salt
• 1/4 teaspoon msg (optional)
• 1 piece chicken cube
• 3 tablespoon safflower(kasubha)
• 2 stalks onions leaks chopped (for topping)
• 2 boiled eggs (for toppings)
• calamansi

COOKING PROCEDURES:

1. In a cokking pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Put-in the chicken, salt, msg, black ground pepper, chicken cube and cook until outer layer color turns golden brown
3. Add the uncooked malagkit rice then mix.
4. Pour-in the water and bring to a boil.
5. Stir constantly and simmer until the rice is fully cooked (about 30 to 40 minutes) under medium heat.
6. Add the safflower for additional color and aroma. Simmer for another 5 minutes
7. Serve with hard boiled egg on the top, toasted garlic, onion leaks and calamansi. Share and Enjoy! 

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Bulalo

Bulalo

BULALO-  is considered to be one of the most favorite main dishes in the Philippines. It is best complemented of beef shank with bone marrow still inside the bone, with the mix of corn, plantains, and bokchoy or petchay.

NUMBER OF SERVINGS: 5-6

BULALO INGREDIENTS:

• 1 kilograms beef shank
• 1 bundle Pechay or bokchoy, whole leaf individually detached
• 2 pieces corn, each cut into 2 parts
• 1/2 teaspoon ground pepper
• 1 stalk onion leaks
• 1 medium sized onion
• 10 cups water
• 1 tablespoon salt
• 1 beef broth cube
• 1/4 teaspoon msg
• 5 pcs plantains or saging na saba cut into halves
• 4 cloves garlic
• 3 pieces chili finger

PROCEDURES:

1. In a pressure cooker, pour in water, add the beef shank followed by the , salt, msg beef broth cube, black ground pepper, onion, garlic then pressure cook for 30-45 minutes or until meat is tender.

2. Add the corn, plantains and simmer for another 10 minutes.

3. Add onion leeks, chili finger and pechay(bokchoy) simmer for 2 minutes. Taste it then add salt if desired.

4. Serve hot. Share and Enjoy!

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CHINESE ORANGE CHICKEN

CHINESE ORANGE CHICKEN

chinese orange chicken

Ingredients:

• 1 kilo   Chicken Breast
• 3 tbsp. Spring Onion
• 5 pcs.   Orange
• 5 tbsp.  Sugar
• 3 tbsp.  Soy Sauce
• 1 tsp.    Chili Powder
• 1 tsp.    Garlic Powder
• 3 tbsp.  Ginger
•    Corn Starch
• 1 cup    All-purpose Flour
• 3 pcs.    Eggs

Procedure:

1. Debone chicken and cut into cubes. Wash chicken and marinate it with orange juice and salt and pepper. Do not use all the orange juice because we will use some of it later.
2. Dredge the marinated chicken in order flour, eggs and then corn starch.
3. Deep fry until golden brown.
4. Strain fried chicken and lay it over paper towel to remove the extra fat. Set aside.
5. On another pan, saute garlic, onion, minced ginger and orange juice. Add 2 tbsp. of soy sauce.
6. Add the fried chicken. Thicken the sauce with slurry (cornstarch and water mixture).

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MANOK SA TANGLAD AT MALUNGGAY

Tinolang Manok

One of the best Filipino soup is the Tinolang Manok. Everyone should learn how to cook this food because this is great for cold season. Usually, tinolang manok uses papaya but in this recipe, we will be using sayote.

Ingredients:

• 1000 grams Chicken Sliced in small pieces
• 10     grams Ginger (Crushed)
• 200   grams Onion White (Chopped)
• 250   grams  Lemon Grass
• 50     grams  Garlic
• 500   grams Sayote
• 250   grams Malunggay
• 5       grams Iodized Salt
• 5       grams Ground Black Pepper
• 10     grams Patis or Fish Sauce
• 3       grams AJINOMOTO

Procedure:

1. Saute garlic, onion and ginger. Add chicken, stir until chicken meat turns white.
2. Add water and wait to boil. Add sayote and wait water until simmering.
3. Add lemon grass, fish sauce, and pepper.
4. Add Malunggay and season with salt and ajinomoto to taste.
5. Serve while hot.

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SQUID CALAMARES

SQUID CALAMARES

Squid calamares is good as appetizer or pulutan at a drinking session. If squid is expensive for you, try white onions. Cut it into rings and follow the same procedure. Squid calamares tastes better paired with chili sauce or with any of your favorite sauce. I prefer sweet chili sauce.



Ingredients:

• 1 kilo Squid or White Onion
• Lemon/Lemoncito
• Salt and Pepper
• 2 pcs. Eggs
• 1 cup Flour
• 1 cup Bread Crumbs
• Enough Cooking Oil for Deep Frying

Procedure:

1. Cut squid or white onion into rings. Marinate squid with lemon extract, salt and pepper for 30 minutes.
2. With one hand for dry dredging and the other hand wet dredging. Dredge the squid in this order: Dry, wet, dry or Flour, egg and then bread crumbs.
   If you are going to use white onion rings, you do not need to marinate it.
3. Deep fry until golden brown.
4. Server hot. Great with Sweet Chili Sauce Dip.

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PINOY PORK ADOBO

 

PINOY PORK ADOBO

In the Philippines, there are different ways of cooking adobo. Some uses pork, chicken or even vegetables. But today, we are going to cook pork adobo using the basic recipe. We are going to follow the easy way of cooking adobo. No need to marinate it overnight. Just cook and serve. 

Ingredients

• 1 kl Pork (you can use any part e.g: pork loin, leg, belly, etc)
• 1 cup water
• 1 pinch whole peppercorn
• 3 pcs bay leaves
• 2 gloves garlic
• 1 bulb onion
• 1 pc star anise
• 1 tbsp sugar sugar
• 1 pinch salt
• 5 tbsp soy sauce
• 2 tbsp vinegar

Procedure:

1. Saute garlic and onion, add pork. Cook until pork turns brown.
2. Add water. Maintain medium heat. Cooking the meat in high heat will make the meat tougher. 
3. When the water starts to boil, add soy sauce, peppercorn, bay leaf, star anise. Wait for the meat to become tender. Add water if needed.
4. When the meat becomes tender, add vinegar. Do not stir, else the sauce will become bitter. 
5. After 5 minutes add sugar, this time you can now stir the adobo.
6. Balance the flavor by adding salt or sugar or vinegar. Do not forget to taste your dish.
7. Enjoy!

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CAESAR SALAD RECIPE

CAESAR SALAD RECIPE

You can make a simple caesar salad just by mixing fresh lettuce, croutons, bacon and parmesan cheese. Make it more delicious with caesar dressing. But today's recipe, we are going to create something special.

CAESAR SALAD RECIPE

Ingredients

• 2 head lettuce
• 1 small size carrots julienne
• 1 small size turnips julienne
• 3 hard-boiled eggs chopped
• 150 grams bacon (fried)
• 2 pcs red bell pepper julienne
• 2 pcs fresh tomatoes chopped
• 1 medium size chopped onion
• 3 tbsp red wine
• 1/2 cup parmesan cheese
• 2 tbsp cilantro
• 1 cup mayonnaise
• 1 tbsp. garlic minced
• anchovies
• sugar
• 5 tbsp Mustard sauce
• french bread/loaf bread
• butter
• dried basil

Procedure

First we make the croutons:

1. Chop french bread/load bread into cubes.
2. Melt butter, pour in a mixing bowl. Add french bread cubes. Mix well.
3. You can add dried basil and baked until brown and crunchy.

Second, create the caesar dressing:

1. Combine mayonnaise, mustard. Mix well.
2. Add finely minced garlic and anchovies. Do not add too much anchovies so that dressing will not become salty.
3. Add sugar.

Lastly:

1. In a large mixing bowl, Combine lettuce, carrots, turnips, tomato, red bell pepper and onion.
2. Toss the ingredients while adding red wine. 
3. When the ingredients are well mixed, add croutons.
4. Garnish the salad with fried bacon, egg and parmesan cheese.
5. Drizzle with Caesar dressing and top with chopped cilantro.
6. Serve.

Note: Lettuce becomes crispy when chilled. Fresh ingredients will make a very delicious dish.

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Bhakri Fry

  

Bhakri Fry

Ingredients

    Meat              -            500 gms
    Onion            -            1
    Ginger garlic  -          1 tablespoon,paste
    Curd                 -         300 ml
    Pepper corns   -        6
    Cloves               -        4
    Cinnamon        -         3
    Cardamoms     -        2
    Red chilly          -         3
    Turmeric powder  -    1 teaspoon
    Ghee          -                2 tablespoons
    Salt           -                  to taste

Method

 Cut the meat into small cubes after washing.
 
 Heat the oil in a pan and add the meat along with the rest of the ingredients.
  
Seal the pan and cook for 45 minutes without adding any water.
 
 Open the pan, add 2 teaspoons of ghee and fry the meat till it is reddish brown in color.
 
 Serve hot with rotis.

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Spicy Butter Chicken

Spicy Butter Chicken

Ingredients

•	Chicken	800 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1 cup
•	Salt	to taste
•	Garlic paste	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Kashmiri red chilli powder	1 teaspoon
•	Ginger paste	2 tablespoons
•	Lemon juice	2 tablespoons
•	Mustard oil	2 tablespoons
•	FOR MAKHNI GRAVY
•	Butter	50 grams
•	Ginger paste	1 tablespoon
•	Green chillies,chopped	4-5
•	Red chilli powder	1 tablespoon
•	Salt	to taste
•	Dry fenugreek leaves (kasuri methi)	1/2 teaspoon
•	Whole garam masala	1 tablespoon
•	Garlic paste	1 tablespoon
•	Tomato puree	400 grams
•	Garam masala powder	1/2 teaspoon
•	Honey	2 tablespoons
•	Cream	1 cup

Method

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.

Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

Serve hot with naan or parantha.

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Chicken and Cashews

                                  Chicken and Cashews

Chicken and Cashews Recipe By: Admin Type: Non-Veg
Ingredients
 3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces

Method
1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

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