Lumpiang Togue

Lumpiang Togue

LUMPIANG TOGUE- Mung bean grows (mainly known as togue) are utilized as the real fixing to this dish. This dish is a mainstream canapé and nibble in the Philippines and it is best consumed when dunked in hot vinegar with onions and entire peppercorn.

In the flavorful Lumpia, there are two sorts… the seared ones and the new form.

Lumpiang Togue (Beansprout) or Lumpiang Gulay (Vegetables) which in Malabon are called Sumpia, with a zesty vinegar dipping sauce and can be combined with Lugaw (Filipino Congee).

NUMBER OF SERVINGS: 5-10

LUMPIANG TOGUE INGREDIENTS:

2 tablespoon oil (for sauteing)

150 grams ground chicken

4 cloves garlic, minced

1 medium onion, minced

300 grams togue (mung bean grows)

1 medium-sized carrot, julienned

100 grams green beans( Baguio beans)

1 little cabbage

1/2 teaspoon dark ground pepper

1 pork soup shape

1/2 teaspoon salt

1 tablespoon shellfish sauce

Spring move wrapper

3 to 4 containers cooking oil (for browning)

1 tablespoon cornstarch break up in 1/4 glass of water for fixing lumpia wrapper

For dipping:

1/2 container vinegar

1 little onion

1/4 teaspoon dark ground pepper

1/2 teaspoon salt

3 pieces stew

3 tablespoon chestnut sugar

COOKING PROCEDURES:

Heat a skillet and put-in 2 tablespoons of cooking oil. At the point when the oil is sufficiently hot, Sauté the garlic and onions.

Include the ground chicken and cook for 5 moment.

Include the salt, pork juices block, clam sauce, and ground dark pepper.

Put-in the mung bean grows, carrots, green beans and cook for 3 minutes.

Include the cabbage and cook for 1 to 2 minutes.

Expel from the skillet and let cool.

Wrap the cooked vegetable in spring roll (lumpia) wrapper.

Sear the spring roll (lumpia) until the shading of the wrapper turns brilliant cocoa.

Exchange to a serving plate. Present with vinegar and onion dip. Impart and appreci

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Ginataang Mongo

Ginataang Mongo

  
GINATAANG MONGGO- is a Pinoy dish wherein toasted Mung beans(monggo) and sticky rice are cooked in coconut milk, evaporated milk sugar.

This dish is almost the same as that of Ginataang Mais, except that the later uses corn. Ginataang Monggo is usually eaten as dessert or a snack during the afternoon. It is best served warm.

NUMBER OF SERVINGS: 3-5

GINATAANG MONGGO INGREDIENTS:

• 1/2 cup Mung beans
• 2 1/2 cups coconut milk<
• 1 cup sticky rice, washed (malagkit)
• 1 cup white sugar (just add more to your taste preference)
• 2 1/2 cups water
• 1 cup evaporated milk

COOKING PROCEDURES:

1. Heat a pan and put-in the Mung beans. Toast the Mung beans until brown.(low heat)
2. Turn-off heat and let the mung beans cool down.
3. Crack the toasted mung beans
4. Put in water in a cooking pot then add in sticky rice. Let boil. (under medium heat)
5. Add the toasted Mung beans, sugar, coconut milk then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
6. Turn off heat and transfer to a serving plate. Add evaporated milk as toppings. 

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Meat MECHADO

Meat Mechado

Meat MECHADO- this dish is a sort of stew with tomato sauce and to a degree like other Filipino dishes, for example, the caldereta, Estofada (or Estofado), and also the Afritada in view of the base fixing utilized which is tomato sauce. Vegetables that are utilized to this dish are potato, carrots and ringer pepper.







NUMBER OF SERVINGS: 3-5


Meat MECHADO INGREDIENTS:

2 tablespoons cooking oil

4 cloves garlic, minced

1 piece extensive onion, cut

500 grams meat chuck,cubed

2 tablespoon soy sauce

1/2 teaspoon dark ground pepper

1/4 teaspoon msg

1 meat soup 3D square

2 pieces sound leaves (shrub)

3 mugs water

1 piece medium potato, cubed

1 medium carrots, cubed

1 green or red chime pepper

1 tablespoon cheddar

1 tablespoon tan sugar

1 container tomato sauce

salt to taste (Just add to your taste inclination)

Techniques:

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

2. Put-in the meat and saute for around 3 minutes or until shade turns light tan.

3. Include soysauce, dark ground pepper, msg, meat stock shape, cove leaf and water then weight cooked for 30-45 minutes (under medium hotness) until the meat is delicate.

4. Put-in the potatoes, carrots, green and red chime pepper, cheddar, tan sugar,  tomato sauce ( simply include water if coveted) and cook until the vegetables are delicate (around 10 to 15 minutes) then stew until abundance fluid vanishes.. 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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LECHON PAKSIW

Lechon Paksiw

LECHON PAKSIW-is a term related to a dish that is cooked with vinegar, garlic, onion and sarsa or mang tomas sauce. Lechon Paksiw is a Filipino pork dish produced using extra meal pig which is known as "Lechon".

Beside utilizing extra lechon, crisp pork can likewise be utilized to make lechon kawali. This dish is additionally a reasonable approach to reuse remaining lechon, Instead of warming the same dish again and again, making paksiw out of it makes the pork more flavourful bringing more life to the fixings.

However this time I made my own variant of lechon paksiw, I utilized new meat here rather than remaining from lechon.

NUMBER OF SERVINGS: 4-6

LECHON PAKSIW INGREDIENTS:

250 grams pork stomach or pigue

350 grams pig's ear

2 tablespoons of oil

4 cloves garlic, minced

1 little white onion

1 teaspoon salt (add to your taste inclination)

1/2 teaspoon dark ground pepper

1 mug liver sauce or Sarsa ni Mang Tomas

1 tablespoon tan sugar (add to your taste inclination)

1/4 mug vinegar

3 mugs water

2 stalks onion spills

COOKING PROCEDURES:

High temperature weight cooker, then put oil, broil the pork until brilliant tan.

Saute garlic and onions then include salt, dark ground pepper, mang tomas sarsa, tan sugar, vinegar and water.

Weight cook for 30 minutes or until pork is delicate.

Turn off the high temperature and exchange to a serving plate.

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Instructions to MAKE BASIC STOCKS February 01 2015

Instructions to MAKE BASIC STOCKS

Stock is a soup fluid containing the juices of meat, bones or vegetables that have been extricated by long, abate cooking. Stocks are the establishment for may soup formulas, and are sublime approach to utilize extra meats and vegetables. It is an extraordinary thing to have close by and can add flavor to soup and numerous different formulas too.

Instructions to MAKE BASIC STOCKS

Things You'll Need:

3 lbs. chicken necks and backs

3 qt. cool water

6 carrots, unpeeled, cut in thick pieces

4 celery stalks, cleaved

2 yellow onions, cut in quarters

8 peppercorns

2 cloves garlic, minced

3 extensive carrots

1 extensive turnip

2 celery stalks

2 extensive onions

2 tbsp. spread

3 qt. water

2 tsp. salt

6 parsley sprigs

1/2 sound leaf

a few new thyme sprigs

Chicken Stock

Put the greater part of the fixings in a substantial pan and bring the mixture to a stew.

Skim the foam off of the highest point of the mixture and dispose of it.

Keep on simmerring the mixture for two hours.

Strain the strong fixings out of the mixture. The staying fluid is stock.

Meat Stock

Begin the meat stock at a young hour in the day in light of the fact that it will need to stew for quite a while.

Broil the bones in a 400 degree broiler for two hours, or until they are seared however not dark.

Put the broiled bones in an expansive soup pot.

Include the vegetables and water.

Bring the mixture to a stew and cook everything day, at minimum 12 hours. Include water incidentally, to keep the stock at the same level.

Strain out the greater part of the robust fixing and the result fluid is stock.

Vegetable Stock

Wash the vegetables completely and cleaved them.

Melt the margarine in a substantial pot over medium high temperature.

Include the cleaved vegetables and cook around 15 to 20 minutes, until the vegetables are brilliant.

Include water, salt, straight leaf, thyme, peppercorns and garlic.cover the mixture and heat it to the point of boiling.

Diminish hotness and stew the mixture for give or take 1/2 hours.

Strain the mixture and dispose of the vegetables.

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PINOY LECHON RECIPE February 01 2015

Pinoy Lechon - Each Filipino knows and loves this formula. It is exceptionally renowned particularly in extraordinary events like party, birthdays, wedding and even in straightforward festivals. Today, we are going to figure out how to cook lechon with the goal that we can attempt this at home. Don't be astonished if this formula is unique in relation to what you know, in the same way as I generally say, there are a ton of routes on the best way to cook a solitary dish. It is dependent upon you on how you need the sustenance to taste.

Pinoy Lechon

Fixings

1 entire pig (around 18-20 kls. , cleaned)

for the stuffing:

Lemon grass

Onion Leeks

Mango Leaves (discretionary)

2 pcs Laurel or Bay Leaves

Rock Salt

Entire Peppercorn

Soy Sauce

System

We expect that the pig is as of now cleaned and prepared for this formula.

Rub within the pic with rock salt and peppercorn.

Emulated with soy sauce.

Put inside the mango leaves, tree, onion leeks and lemon grass.

Join the paunch of the pig and verify no fixings will turn out.

Stick the pig with a bamboo.

Cooking Procedure

To meal the pig, hang it in a manner that it is conceivable to pivot it.

Don't put the charcoal straightforwardly beneath the pig. It will effortlessly smolder the lechon. Put charcoal on both sides of the pig.

While turning the pig, coat it with sprite or other pop to make it more fresh.

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ATSARANG PAPAYA

ATSARANG PAPAYA

ATSARANG PAPAYA- is the most well known tidbit in the Philippines. There are numerous variety of making atsara, most foods grown from the ground, radish, turnips, sayote, ampalaya,  are utilized as a part of making this tart hors d'oeuvre. Salted green papaya in sweet and harsh is the most mainstream.



NUMBER OF SERVINGS: 5-10

ATSARANG PAPAYA INGREDIENTS:

1 entire medium green papaya (peeled, deseeded and finely destroyed)

2 medium-sized carrots, peeled and cut

1 red chime pepper, julienned

1 green chime pepper, julienned

1 head garlic, cut daintily

1/2 container ginger, cut

1 major white onions hacked

4 containers white vinegar

2 containers tan sugar

1/2 tablespoon salt

1 tablespoon dark ground pepper

1/4 teaspoon msg

1 can pineapple pieces

COOKING PROCEDURES:

1. Channel the fluid from the finely destroyed papaya by pressing out however much fluid as could reasonably be expected. Put in a dish and put aside.

2. In a pan, bubbled vinegar sugar, salt, msg,  dark ground pepper, ginger, garlic, carrots and pineapple lumps, green and red chime pepper . Continue mixing until sugar is disintegrated. Heat to the point of boiling.

3. Expel from hotness then spill over the ground papaya. Blend well.

4. Exchange the mixture to clean, dry jugs with tops. Let cool and refrigerate. Permit to sit in the icebox for no less than 12 prior hours utilizing.

5. Present with singed meat or fish or as desired.^

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SIOMAI

SIOMAI

SIOMAI is a conventional Chinese dumpling. This famous dumpling has gone to the heart of the Filipino's as confirm by the many stalls, eateries, and restaurants who serve them. In the Philippines is frequently ground pork, meat, shrimp, among others, consolidated with extenders like turnips, carrots and different vegetables which is then wrapped in wonton wrappers or molo wrappers. It is either steamed   or singed bringing about a fresh outside.

Customarily cooked through steaming, siomai these days are additionally served broiled complimented with soy sauce and crushed calamansi, and for some, with a sleek, fiery garlic blend.

NUMBER OF SERVINGS: 5-10

PORK SIOMAI INGREDIENTS:

250 grams ground pork

1/2 tablespoon salt

1/2 teaspoon dark ground pepper

1 tablespoon knorr flavoring

6 cloves garlic, minced

1 medium onions, finely hacked

1 little carrots, finely hacked

3 stems spring onion finely hacked

1 egg

1 tablespoon tan sugar

2 tablespoon flour

1 tablespoon cornstarch

1 pack molo wrapper

Methods:

In a dish, Combine all the fixings together with the exception of the wrapper. (salt, pepper, fluid flavoring, minced garlic, onion, carrots, spring onion, egg, tan sugar, flour and cornstarch), Mix together.

Wrap the meat in wanton wrapper by putting around 1 tbsp of the mixture in the inside of the wrapper then press all the sides around to the center leaving an open space on top.

Place all the wrapped mixture in the steamer.

Steam for 20-25 minutes. (medium to high hotness)

Serve hot with kikkoman soy sauce and calamansi or lemon dip. Impart and appreciate!

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Papaitang Baka

Papaitang Baka

 PAPAITANG BAKA-is a prominent Ilocano soup dish basically made out of dairy animals or goat innards. The name of this dish was gotten from the Pinoy word "Pait", which signifies "astringent". The astringent taste of this soup originates from the bile. This dish is well known with the individuals who adoration drinking alcohol.


NUMBER OF SERVINGS: 4-6

PAPAITANG BAKA INGREDIENTS:

750g altogether – hamburger (meagerly cut and hacked), bull tripe, bovine's little & internal organ, heart, stomach

2 tablespoons bile

2 handles ginger, julienned

1 medium measured white onion, diced

4 cloves garlic, minced

8 glasses water

3 pieces finger chilies

2 1/2 tablespoons salt

3 stalks onion spills

1/2 tablespoon ground dark pepper

2 tablespoons tamarind powder

2 tablespoons cooking oil

1 medium red onions

COOKING PROCEDURES:

1. High temperature weight cooker and spill in cooking oil. At the point when the oil is hot enough, sauté garlic, onion, and ginger.

2. Include the meat, bovine's heart, cut little and internal organs, stomach and bull tripe then cook for around 5 minutes.

3. Include salt, msg and ground dark pepper then mix for a moment.

4. Spill 8 containers of water and weight cooked for 30 minutes.

5. Include bile, tamarind powder, finger chilies, onion releases then stew for 5 minutes.

6. Include white onions then turn off the hotness and exchange to a serving dish.

7. Serve hot. Impart and apprecia

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Pancit Lomi

Pancit Lomi

 PANCIT LOMI  is a Filipino-Chinese dish made with an assortment of thick crisp egg noodles. The most prevalent among these varieties would likely be the Batangas Lomi.

Little bits of meat (normally pork, frequently chicken) and pork liver, meagerly cut, are sauteed with garlic and onions, then cooked until delicate. Lomi is best consumed while steaming
hot and it is best for stormy season.

NUMBER OF SERVINGS: 4-6

PANCIT LOMI INGREDIENTS:

200 grams of lomi noodles

2 tablespoon of cooking oil

4 cloves minced garlic

1 little onion hacked

1 container of pork meat

1/2 container pork liver

1 container squid ball

1 teaspoon salt ]

1/4 teaspoon dark ground pepper

6 containers of water

1 pieces chicken soup shape

1 teaspoon white sugar

1 little carrot, julienned

1 little cabbage hacked

1/2 container of onion leeks (slashed)

2 eggs, beaten

COOKING PROCEDURES:

Spill in the cooking oil. Saute the garlic and onion until fragrant.

Include the pork meat, pork liver, squid balls, salt and proceed with mix browning over medium hotness for 5 minutes.

Include balck pepper, water and stew for 10-15 minutes. Include the lomi noodles and stew for an additional 5 minutes.

Include carrots, cabbage, onion spills. Spill in the beaten eggs mixing constantly, then reboil.

Turn off the high temperature. Serve hot and appreciate!!!

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Dinuguan (Pork Blood Stew)

DINUGUAN

Dinuguan

DINUGUAN- This is also known as “Blood Stew” or Pork Blood Stew. It is a dish that is mainly comprised of pork stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. Even though some Southeast Asian and European countries have their own pork blood dishes, Dinuguan is considered unique due to the use   vinegar and long green pepper.

NUMBER OF SERVINGS: 3-5

DINUGUAN INGREDIENTS:

• 500 grams pork belly, cut into cubes
• 1 cup vinegar
• 3 pcs long green pepper
• 1 medium sized onion, chopped finely
• 4 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 cup water
• 2 cups pork blood
• 1 teaspoon salt (just add to your taste preference)
• 1/4 teaspoon msg
• 1/4 teaspoon black ground pepper
• 3 pieces bay leaf

COOKING PROCEDURES:

1. Sauté the garlic and onion in a cooking pot.

2. Add the pork belly, salt, msg, black ground pepper and stir fry for about 10 minutes under medium heat.

3. Followed by a cup of water.

4. Simmer for 10 minutes or until the water is almost gone to tenderize the meat.

5. Add the pork blood, vinegar, chili finger and mix well. Let this simmer for 10-15 minutes or until sauce is dry.

6. Serve hot. Enjoy your meal!

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Pork Adobo

Pork Adobo

PORK ADOBO- is pork dish cooked in soy sauce, vinegar, garlic and other spices. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life.

It is very common to find Adobo dish at Filipino gatherings. Adobo is also a common menu item at     Filipino restaurants.

NUMBER OF SERVINGS: 3-5

PORK ADOBO INGREDIENTS:

• 500 grams pork belly
• 5 cloves garlic, minced or crushed
• 1 small onion chopped
• 5 pieces dried bay leaves
• 1 tablespoon brown sugar
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 1/2 teaspoon black ground pepper
• 2 cups water
• salt to taste
• 1/4 teaspoon msg (optional)

COOKING PROCEDURES:

1. Combine the pork belly and all other ingredients(garlic, onion, soy sauce, msg pepper, bayleaf, sugar, vinegar and water in a pressure cooker.
2. Pressure cooker for atleast 30-45 minutes.
3. Serve hot. Share and enjoy!

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PAKSIW NA BANGUS

PAKSIW NA BANGUS

PAKSIW NA BANGUS:Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.

Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.

In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.

NUMBER OF SERVINGS: 3-5

PAKSIW NA BANGUS INGREDIENTS:

• 1 Big Bangus ( Milkfish ), scaled, cleaned, cut into 3-4 slices
• 1 head garlic, chopped
• 1 small onion, chopped
• 1 thumb-sized ginger, chopped
• 2 pieces finger chilies (siling haba)
• 1 piece small, round eggplant, quartered
• 1 piece small ampalaya chopped
• 1 cup vinegar
• 1/2 cup water
• 1/4 teaspoon msg
• 1/2 teaspoon peppercorns
• 1 teaspoon salt
• 1 tablespoon oil

COOKING PROCEDURES:

1. Clean the bangus by removing the scales. Rinse and cut crosswise into 3 steak pieces. Pat dry.
2. Arrange the fish, eggplant, bittermelon, onion, garlic and ginger, green chillies in a cooking pot.
3. Add salt, msg, pepper. Pour the water, vinegar and oil into the pot and bring to a boil. Simmer for 20 minutes.

- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.knhyQz0f.dpuf

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PORK ASADO

PORK ASADO

Pork Asado

PORK ASADO- is a sweet dish made out of marinated pork and it is originally a Chinese recipe that has its own Filipino version.

Unlike Chicken Asado, which is its name counterpart, Pork Asado has contrasting ingredients and method of preparation.

NUMBER OF SERVINGS: 3-5

PORK ASADO INGREDIENTS:

• 700 grams pork
• 1 tablespoon soy sauce
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon msg or vetsin (optional)
• 1/2 teaspoon black ground pepper
• 1/4 teaspoon oregano powder
• 1/2 teaspoon paprika powder
• 2 pieces bay leaf
• 2 cups pineapple juice
• 30 grams butter

COOKING PROCEDURES:

1. Combine soy sauce, salt, msg, garlic, black ground pepper, oregano powder, paprika powder, brown sugar and pineapple juice then mix well.

2. Marinade the pork in the combined mixture.( for better taste and result marinade for at least 1 hour)

3. Heat a cooking pot then put-in the butter, allow to melt then fry the pork both side until it brown.

4. Add the marinade. Simmer for about 40 minutes or until sauce is thicken.

5. Turn off the heat and transfer to a serving plate and top with the thick sauce then serve. 

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PORK SINIGANG

PORK SINIGANG

Pork Sinigang

PORK SINIGANG –  is one of the most popular native dish in the Philippines. This particular soup dish uses pork (pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly) as the main ingredient though beef, shrimp, fish, and even chicken can be used. The most common used as souring agent is the tamarind fruit. Vegetables such as string beans, radish, taro, eggplant can be added to this dish.

NUMBER OF SERVINGS: 2-4

SOUR PORK SOUP INGREDIENTS:

• 1/2 kilo pork belly (or buto-buto,pork neck bone, chopped spare ribs, chopped baby back ribs)
• 1 swamp cabbage (or kang-kong)
• 1  tablespoon fish sauce
• 1 bunch string beans (sitaw), cut in 2 inch length
• 3 pieces small sized tomato, quartered
• 1 onion chopped
• 1/4 teaspoon msg
• 1/4 teaspoon peppercorn
• 1/2 tablespoon salt
• 2 tablespoon tamarind powder
• 5 cups of water
• 1 Small radish cut diagonally
• 4 pieces. okra cut in two parts
• 1 eggplant cut diagonally
• 1  pieces taro (gabi), quartered
• 1 pork broth cube
• 3 pieces. chili finger

PROCEDURES:

1. In a casserole put water, add the pork meat, tomatoes, fish sauce, salt, msg, pepper corn, pork broth cubes, onions and taro,  bring to boil(high heat) for 30-45 minutes or until pork is tender.

2. Add the tamarind powder, chili finger then add the string beans, radish, eggplant, okra.

3. Simmer for 3 minutes until vegetables partly cooked.

4. Add the swamp cabbage then boiled.

5. Serve hot. 

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Sweet & Sour Meatballs

Sweet & Sour Meatballs

SWEET AND SOUR MEATBALL- this is a meatball dish with sweet and sour sauce. This recipe is a classic simply because it’s so delicious.There are several ways to make the sweet and sour sauce; one example is the recipe that we have for the Sweet and Sour Tilapia while another is the basic Sweet and Sour Sauce recipe that we used for Sweet and Sour Pork –this recipe is entirely different from the rest.

NUMBER OF SERVINGS: 5-6

SWEET AND SOUR MEATBALL INGREDIENTS:

• 300g ground pork meat
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 piece raw egg
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 small carrots, minced
• 1 cup cooking oil for frying

Sauce:

• 4 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup water
• 1 small bell pepper chopped
• 1 medium sized onion, chopped
• 3 tablespoon brown sugar
• 1/2 cup carrot, sliced
• 1/2 cup onion leaks
• 1 pork broth cube
• 1/2 tablespoon soy sauce

COOKING PROCEDURES:

1. In a large mixing bowl, combine ground pork,  salt, minced garlic, ground black pepper,  carrots,  minced onion, flour, egg and cornstarch. Mix thoroughly.
2. Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set aside.
3. Heat a frying pan then pour-in 1 cup of cooking oil.
4. When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns brown.
5. Once done, turn off the heat and transfer the fried meatballs on a plate or bowl. Set aside.

Sauce:

1. Heat a separate frying pant then pour-in atleast 2 tablespoon oil.
2. When the oil is hot enough, sauté the garlic.
3. Add the quartered onion, sliced carrot, bell peppers, pork broth cube, black ground pepper soy sauce and  then stir.
4. Put-in the  tomato sauce, brown sugar, and water then stir. Let it boil until sauce is thicken.
5. Add the pan-fried meatballs into the sauce. Add onion leaks then turn off the heat.

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Beef Adobo in Coconut Milk

Beef Adobo in Coconut Milk

BEEF ADOBO SA GATA- is just another original Pinoy rendition of beef adobo. In this edition adobo is combined with the all-time favorite Filipino ingredient “gata” or coconut milk mix with vegetables such as potato, carrots and bell pepper.

NUMBER OF SERVINGS: 3-4

BEEF ADOBO SA GATA INGREDIENTS:

• 700 grams stewing beef chunks, cubed
• 3 cups of water
• 4 cloves garlic, peeled and minced
• 2 tablespoons soy sauce
• 3 bay leaves
• 1/2 teaspoon black ground pepper
• 3 tablespoons cooking oil
• 1/2 teaspoon salt
• 1 can coconut milk
• 1 medium potato, cut into big cubes
• 1 medium carrots sliced
• 1 green bell pepper
• 1/8  teaspoon msg

PROCEDURES:

1. In a pressure cooker, heat oil then saute garlic until light brown, onions , add beef (stir fry), add  salt, msg, black ground pepper, bay leaf and  soy sauce then mix well.

2. Put-in water, pressure cook for atleast 30 to 45 minutes or until beef is tender.

3. After beef is tender, add coconut milk, potato, carrots, green bell pepper.

4. Simmer for another 10 to 15 minutes or until sauce is thickened.

5. Remove from heat, then transfer to a serving plate.

6. Ready to serve and enjoy.

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