Manok na may Pinya

Manok na may Pinya

MANOK na may PINYA-is a dish made out of chicken that cooked together with pineapple juice, lumps, dissipated milk, settle cream to thicken the sauce and different vegetables, for example, celery, carrots and onions and ringer pepper. This dish is truly means pineapple chicken.








NUMBER OF SERVINGS: 3-4

PININYAHANG MANOK INGREDIENTS:

1/2 kilogramas chicken thigh and leg, cut into serving bits

1 glass pineapple pieces, canned

1 green ringer pepper, hacked

1 medium measured carrot, wedged

1/2 glass dissipated milk

4 cloves garlic, minced

1 medium measured onion, hacked

2 tablespoon cooking oil

1/4 teaspoon dark ground pepper

1 chicken juices 3D square

1/2 tablespoon salt

1/8 teaspoon msg or vetsin

2 stalks celery, cut

1/2 glass settle cream

1 glass pineapple juice

Methodology:

1. Pour the cooking oil in a warmed cooking pot. Sauté the garlic and onion(until light cocoa).

2. Put-in the chicken cuts and cook until shading of the external part turns light cocoa.

3. Include salt, msg, dark ground pepper, and chicken juices solid shape blend well.

4. Include the pineapple juice, stew for 15-20 minutes under medium hotness.

5. Include the vanished milk, pineapple pieces, carrots, green chime pepper, celery and settle cream, blend well and stew until the sauce is thicken (around 10-15 minutes under medium flame).

6. Turn off hotness, expel from the cooking pot and exchange to a serving dish.

7. Serve hot. Impart and appreciate.

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Afritadang Manok

Afritadang Manok

AFRITADANG MANOK – is an alternate famous Filipino dish cooked in tomato sauce with carrots, potatoes and ringer peppers as the principle vegetables. This dish is by and large accepted to have been presented in the Philippines by the Spaniards.









NUMBER OF SERVINGS: 3-4

CHICKEN AFRITADA INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

1 tablespoon soy sauce

1/4 teaspoon ground pepper

2 tablespoon cooking oil

4 cloves garlic

1 medium onion, cleaved

1 mug tomato sauce

1 mug water

3 medium potatoes, cubed

2 medium carrots, cubed

1 red chime pepper, cubed

2 sound leaf (tree)

1 chicken stock shape

1/4  teaspoon msg (vetsin)

1 teaspoon of salt (simply add to your taste inclination)

1 tablespoon chestnut sugar

Techniques:

1. Pour-in cooking oil in a cooking pot or meal then apply warm. Include garlic  and onions( until light cocoa).

2. Include the chicken stirfry, then include salt,  msg, dark ground pepper, sound leaf, soy sauce, and after that stew for 5 minutes, until chicken consumed seasonings and produce its own oil.

3. Include potato, carrots, green ringer pepper, tomato sauce, chicken soup shape, chestnut sugar, and water.(just add sugar and salt to your taste inclination)

4. Combine then stew for 15-20 minutes under medium hotness until the sauce is thickened.

5. Expel from the blaze then present with rice.

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Nilagang Baboy

Nilagang Baboy

NILAGANG BABOY- is a customary dish in the Philippines that you will ever experience its so basic its simply meat bubbled water with vegetables of your decision.









NUMBER OF SERVINGS: 3-4
NILAGANG BABOY INGREDIENTS:
3/4 kilogram Pork (decisions of stomach, sells, neck or any hard parts of pork), cut into serving pieces

1 liter of water

1/2 teaspoon dark pepper (entirety)

1 onion (hacked)

1 medium size cabbage (hacked into 6 pieces)

3 little potatoes (hacked into 4 pieces each)

100 grams beans

1/2 teaspoon of salt

1 pork soup shape

4 cloves of garlic

2 pieces green and red ringer pepper

Strategies:

1. In a substantial pot, heat up the pork with water, garlic, onions, salt, msg, pork stock blocks. Cover and let it bubble under meat is delicate.

2. Include potatoes, let bubble for 5 minutes.

3. Include the beans, cabbage and green and red chime pepper bubble until vegetables are cooked.

4. Serve hot.

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Beef Mechado

Beff  Mechado

BEEF MECHADO- this dish is a kind of stew with tomato sauce and to some degree like other Filipino dishes, for example, the caldereta, Estofada (or Estofado), and the Afritada as a result of the base fixing utilized which is tomato sauce. Vegetables that are utilized to this dish are potato, carrots and chime pepper.







NUMBER OF SERVINGS: 3-5

Meat MECHADO INGREDIENTS:

2 tablespoons cooking oil

4 cloves garlic, minced

1 piece huge onion, cut

500 grams meat chuck,cubed

2 tablespoon soy sauce

1/2 teaspoon dark ground pepper

1/4 teaspoon msg

1 meat stock 3D square

2 pieces inlet leaves (tree)

3 containers water

1 piece medium potato, cubed

1 medium carrots, cubed

1 green or red chime pepper

1 tablespoon cheddar

1 tablespoon chestnut sugar

1 container tomato sauce

salt to taste (Just add to your taste inclination)

Methods:

1. High temperature cooking oil in a weight cooker then saute the garlic and onion.

2. Put-in the hamburger and saute for around 3 minutes or until shading turns light chestnut.

3. Include soysauce, dark ground pepper, msg, hamburger soup 3D shape, narrows leaf and water then weight cooked for 30-45 minutes (under medium high temperature) until the meat is delicate.

4. Put-in the potatoes, carrots, green and red ringer pepper, cheddar, chestnut sugar,  tomato sauce ( simply include water if craved) and cook until the vegetables are delicate (around 10 to 15 minutes) then stew until abundance fluid dissipates.. Taste it,  add salt just to taste inclination.

5. Place in a serving plate then serve hot with rice. Impart and Enjoy!

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Adobong Pusit

Adobong Pusit

ADOBONG PUSIT-is a delicious squid dish cooked with the squid's ink that makes the sauce dark. At the point when cooking Adobong Pusit, its imperative that you purchase it crisp importance no foul odor, and cook it that day you purchase it. Filipinos love squid regardless of how it is cooked and Adobo is most likely a Pinoy's top decision regarding the matter of cooking any dish.




NUMBER OF SERVINGS: 2-4

ADOBONG PUSIT INGREDIENTS:

400 grams medium-sized squid, cleaned and ink differentiated

2 tablespoon cooking oil

4 cloves garlic minced

1 piece medium white onion, slashed

1 little ginger julienned

1 teaspoon salt

1/4 teaspoon msg

1/4 teaspoon pepper

3 bayleaf

1/4 glass vinegar

1 teaspoon sugar

2 bean stew finger cut

1 stalk celery cut

1/4 glass onion spills

COOKING PROCEDURES:

1. Hotness oil on a cooking dish, medium high temperature. Saute garlic onion and ginger.

2. Include cleaned squid. Include salt, msg, bayleaf and pepper to taste and stirfry for 2 minutes. Include squid ink, vinegar and chestnut sugar then stew for 5-10 minutes (medium high temperature).

Note: Do not over cook the squids. The meat can get extreme nor going to be so rubbery.

3. Include stew finger, celery and onion releases then reboil.

4. Serve hot and appreciate!!!

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