PANCIT GUISADO (MIXED BIHON & CANTON) June 24 2015

PANCIT GUISADO (MIXED BIHON & CANTON) –  Pancit is a development and adjustment from the Chinese noodle cooking. The term pancit is gotten from the Hokkien pian i sit which means something advantageously cooked quick. It ordinarily blend with vegetables, prawns, deboned chicken, and even pork.







NUMBER OF SERVINGS: 3-5

PANCIT GUISADO (BIHON, CANTON MIXED) INGREDIENTS:

100 grams flour sticks (or pancit canton)

100 grams pancit bihon (Rice Noodles)

300 grams chicken, bubbled, deboned, and cut into meager cuts

100 grams peapods or snow peas

2 medium carrots julienned

1 little cabbage, cleaved

1 stalk celery, cleaved finely

1 medium measured onion, cleaved

4 cloves garlic, minced

1 piece chicken stock 3D shape

3 tablespoons soy sauce

3 mugs chicken stock

1 red ringer pepper cut into strips

1/4 dark ground pepper

Strategies:

1. In a container, warm the oil then sauté the garlic and onion.

2. Include the chicken ( cooked and deboned ) and cook until turns light cocoa.

3. Include the red ringer pepper, carrots, dark ground pepper, soy sauce, chicken 3D shapes then combine.

4. Include the snow peas (blend) then include the chicken stock, then bubbled.

5. Put in the pancit bihon and cook then include the pancit canton until the fluid has been consumed by the noodles.

6. Include the cabbage and celery, blend and cook for 2 minutes.

7. Serve hot. Share and apprecia

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Ginataang Tulingan June 24 2015

GINATAANG TULINGAN- is a Pinoy dish produced using a coconut-based sauce, tulingan and slashed vegetables. "Tulingan" alludes to little, youthful fish "Skipjack fish". It has a sharp smooth consistency with a delicate sweetness from crisp ginger.









NUMBER OF SERVINGS: 3-5

GINATAANG TULINGAN INGREDIENTS:

500 grams Tulingan fish (Skipjack fish)

4 cloves Garlic cleaved

1 Onions cleaved

1 little Ginger cleaved

1/2 tablespoon salt

1/4 teaspoon msg

1/4 dark ground pepper

1/2 glass vinegar

2 mugs Coconut milk

1 pieces medium eggplant

3 pieces stew finger

1 pack bokchoy (or malunngay takes off)

COOKING PROCEDURES:

1. In a pot orchestrate cut tulingan next to each other , put in garlic, onion, ginger, dark pepper, salt, msg and vinegar.

2. Stew under medium warmth for atleast 10-15 minutes or until vinegar is dissipated.

3. Include coconut milk, stew finger, eggplant, and bokchoy then stew for another 10-15 minutes or until sauce is thicken.(Under medium warmth)

4. Serve hot. Share and appreciate!!!

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Tinolang Manok June 18 ,2015

TINOLANG MANOK - is one dish that all Filipino families cook and serve for lunch or supper. It  is delectable dish made by bubbling chicken sautéed in ginger and including vegetables and flavors it for more taste. It is serve steaming hot on a dish as a soup or eaten with plain rice.




NUMBER OF SERVINGS: 3-4

TINOLANG MANOK INGREDIENTS:

1/2 kilo chicken wings

1 little youthful papaya or sayote, cut into little pieces

1 little pc. ginger cut into strips

2 stalks of celery

some water

5 garlic cloves, minced

1 red onion, hacked

2 tablespoons oil

1 tablespoon salt

1/4 teaspoon dark ground pepper

1/2 teaspoon msg or vetsin

1 pc chicken soup 3D shape

3 pcs of green stew finger

Methods:

1. In a stock pot  or caserole, warmth oil and sauté, onion, garlic and ginger.

2. Include the chicken, salt, msg or vetsin, and  dark ground pepper, mix until chicken create its own particular normal oil.

3. Include the water, heat to the point of boiling and stew for around 15- 20 minutes or until chicken is verging on done.

4. Include the chicken stock blocks and sayote and keep on bubbling for an extra 5 minutes or until sayote diminishes yet not overcooked.

5. Include the green bean stew finger and celery, then kill the warmth after it bubble.

6. Serve  hot on a dis

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Chicken Curry June 16 2015

CHICKEN CURRY- is a variety of the "Ginataang Manok" (chicken cooked in coconut milk). Extra vegetables like potato, carrots and green chime pepper were included and the taste was spiced-up to expand flavor. This dish is a mix of curry powder and coconut creme to give this dish a rich, velvety, and extremely hot flavor that you would anticipate from this great curry dish.


NUMBER OF SERVINGS: 3-4

CHICKEN CURRY INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

2 Medium potato, hacked

4 cloves garlic, minced

1 medium onion, hacked

1 little green chime pepper, cut into solid shapes

2 containers coconut milk ( or 1 can coconut creme)

2 tablespoons curry powder

3 little carrots, hacked

1/2 teaspoon salt

1/8 teaspoon msg or vetsin

1/4 teaspoon blackpepper

2 tablespoon oil

Techniques:

1. In an extensive container, saute the garlic and onion. Include the chicken pieces and cook for 2-3 minutes, mixing continously.

2. Include the salt, msg, dark ground pepper then blend, include curry powder (mix).

3. Include the some coconut drain, blend, and cook for a moment until chicken is mostly cook.

4. Include the potatoes, carrots and green chime pepper, some coconut drain and heat to the point of boiling, then turn the warmth down to stew for 10-15 minutes or until the potatoes are delicate.

5. Serve hot with rice.

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Escabeche June 16 2015

ESCABECHE– is a Filipino formula is made by fricasseeing any sort of substantial fish, and garnish with sweet and sharp sauce with vegetables. You don't need to stick to lapu-lapu or any costly fish with a specific end goal to make this dish. Pick angles that are substantial and not all that much fish bones (like bangus).

There are endless varieties of this dish, from the Spanish adjustment of escabeche to the famous Chinese sweet and sharp.



NUMBER OF SERVINGS: 2-3

ESCABECHE INGREDIENTS:

1  (500 grams) piece expansive entire tilapia

1/4 teaspoon salt to season fish

1 glass oil for browning

1/4 glass margarine, for sauteing

3 cloves garlic, minced

1 medium onion, cut in strips

1 thumbsize ginger, jullienned

1/2 glass red and green pepper, cut in strips

1 carrot, jullienned

1/4 teaspoon dark ground pepper

1/4 teaspoon msg(optional)

1/2 tablespoon salt(adjust to your taste inclination)

2 teaspoons soy sauce

1/2 glass tomato sauce

1 glass water

1/2 glass cocoa sugar(just add to your taste inclination)

1/2 glass vinegar

2 tablespoons Cornstarch, disintegrated in 1/4 c water

COOKING PROCEDURES:

1 Season the fish with salt and sear in hot oil.

2. Warmth up the dish with oil, saute the garlic, onion and ginger.

3. Put in the carrots and the red, dark ground pepper and green chime peppers. Include soy sauce and tomato sauce. Cook for a moment.

4. Include water, chestnut sugar,  vinegar and  and heat it to the point of boiling. Try not to mix until it reaches boiling point.

5. Include and broke down cornstarch, mix and cook until the sauce turns out to be thick.

6. Put the fricasseed fish. At that point cook for a 2-3 minutes.

7. Present with ric

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CALLOS June 11 2015

CALLOS 

CALLOS- bull tripe stew is a Filipino-Spanish dish produced using bull tripe and veal shanks (bull feet). The tripe and shanks are bubbled and stewed until the surface turns out to be additional delicate; this makes eating this dish pleasurable. Distinctive vegetables can likewise be included however the normally utilized are carrots, chick peas (garbanzos), and ringer pepper.


NUMBER OF SERVINGS: 3-5

CALLOS INGREDIENTS:

800 grams bull feet (veal shanks), cleaned

300 grams bull tripe, cleaned

2 tablespoon oil

4 cloves garlic, minced

1 smallll onion, slashed

1 tablespoon salt

1/2 teaspoon dark ground pepper

1 glass chick peas (garbanzo beans)

1 medium measured carrot, cut into strips

1 glass tomato sauce

2 pieces chorizo de bilbao, cut

1 medium green and red ringer pepper, cut into thick strips

1/2 teaspoon Ground dark pepper

some water for heating up the hamburger feet and oxtripe (put aside the  stock subsequent to bubbling)

1 tablespoon cocoa sugar

COOKING PROCEDURES:

Pour water in a weight cooker.

Put-in the bull feet, and bull tripe. Weight cook until the bull feet and tripe are to a great degree delicate (cooked for 30-45 minutes).

Evacuate the bull feet and tripe from the weight cooker and let it chill off for a couple of minutes. Put the stock aside for later utilize.

Cut the bull tripe into chomp size pieces and debone the bull feet. Put aside.

Heat a substantial wok or dish then pour-in cooking oil.

Saute garlic and onions. Include chorizo de bilbao, bull tripe and debone bull feet,  salt,  pepper  and meat juices solid shape,  panfry,  then include sugar.

Put-in the chick peas or garbanzos. Pour-in the tomato sauce, carrots and chime pepper and some stock (water used to bubble bull feet and bull tripe) then stew for 10-15 minutes.

Exchange to a serving dish. Serve hot. Share and appreciate!

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Pork Chop with Mango

Fixings

1 kg pork slash

1 tsp garlick powder

1 tsp salt

1 tsp paprika (discretionary)

1/2 tsp dark pepper

Mango Salsa

1 glass ready mango (cubed)

1 pc onion (minced)

1 pc red ringer pepper (slashed)

1/2 glass turnips (cubed)

1 pc little jalapeno pepper (slashed)

2 tbsp cilantro (slashed)

2 tbsp lime juice

salt and pepper

Procedure :

1. Rub salt, paprika, garlic powder and dark pepper on every sides of the pork cleave. Give it a chance to remain for 30 minutes.

2. Flame broil every side of the pork for 5 minutes or until meat turns cocoa.

3. Making the mango salsa: In a blending dish join all fixings. Blend well to join the flavor.

4. Chill in the fridge for 10 minutes.

5. Mastermind fixings in a serving plate.

6. Serve and appreciate!

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Pochero March 20 2015

POCHERO-is a dish made with  pork, cooked in tomato sauce with grouped vegetables, for example, potato, sweet potato, banana, baguio beans, and pechay or bokchoy.

NUMBER OF SERVINGS: 3-5

POCHERO INGREDIENTS:

500 grams pork pata cut (pork tummy and ribs might likewise be utilized)

1 glass tomato sauce

4 gloves garlic, minced

1 medium red onion, slashed

10 to 15 pieces baguio beans

1 bundle bokchoy or pechay, roots evacuated

1 little sweet potatoes, peeled and quartered

4-6 pieces banana (saba) or plantain bananas, peeled and cut askew into 2

some water

2 tablespoons cooking oil for sauteing

2 little potato

1 tablespoon salt

1 pork juices block

1/4 dark ground pepper

1/8 teaspoon msg

Methodology:

1. In a pot or goulash, warmth oil and cocoa garlic and onion.

2. Put-in pork, stirfry until cocoa, then include salt, msg, dark ground pepper and pork soup shape, mix continually (blend well).

3. Include tomato sauce, blend then include water. Stew for 30-45 minutes or until meat is delicate (medium warmth upon bubble).

4. Include sweet potato, potato and plantain bananas then stew again for around 5-10 minutes or until cook. Put-in baguio beans.

5. Include bokchoy or pechay, then stew for 2-3 minutes.

6. Expel from warmth. Prepared to serve.

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Chicken Lollipop March 21 2015

Chicken Lollipop

Chicken Lollipop is a sort of hors d'oeuvre dish that uses chicken wings which is fold to shape like a candy. This candy molded chicken wings is then covered with batter and dig with bread pieces. 

Ingredients

1 kg chicken wings 

1 tsp salt 

1/4 tsp ground dark pepper 

1/4 tsp paprika 

1 tsp lemoncito juice 

2 pcs eggs 

1/4 container generally useful flour 

2 containers bread pieces 

Technique 

As should be obvious, a chicken wing has three(3) sections. In the first place cut all the 3 joint, leave the littlest part. We are going to utilize just the one-boned and two-boned part. 

Roll the meat of the chicken up to the end of the bone. 

When you wrapped up all the chicken wings join the fixings in a blending dish: candy, paprika, salt, pepper and lemoncito juice. 

Give it a chance to remain for 30 minutes. 

In a little blending dish, consolidate egg and broadly functional flour. On the off chance that the mixture is excessively dry, include water. 

Covering chicken candy with flour mixture. 

Dig with breadcrumbs. 

Warmth oil for profound fricasseeing. 

Tap chicken to uproot additional breadcrumbs before dropping it to the oil. 

Cook until brilliant chestnut.

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Beef STEAK

Beef Steak

Beef STEAK - is involved daintily cut meat cooked in soy sauce and lemon squeeze and embellished with onion rings. The meat is initially marinated with kalamansi juice, soy sauce, dark pepper and msg, before it is rapidly sautéed just until cooked and finished with daintily onion rings.








NUMBER OF SERVINGS: 3-4

Meat STEAK INGREDIENTS:

400 grams meat sirloin, daintily cut

3 tablespoons soy sauce

7  pieces calamansi or 1 piece lemon

1/2 teaspoon ground dark pepper

3 cloves garlic, minced

1 huge white onion, cut into rings

3 tablespoon cooking oil

1/4 teaspoon msg or vetsin

1 container water

Methods:

1. Marinade meat in soy sauce, calamansi or lemon, msg and ground dark pepper for no less than 30 minutes to 1 hour.

2. Heat the cooking oil in a dish then panfry the marinated hamburger (without the marinade) until shading turns chestnut (cook under low fire).

3. In the same container where the marinated meat were broiled, placed in the garlic then saute for a couple of minutes together with the fricasseed hamburger.

4. Pour the marinade then include water ( once it bubbled bring down the warmth) and stew for 15 to 20 minutes or until meat is tender.(Turn off the flame)

5. Include the white onions.

6. Prepared to serve

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Pork Steak

Pork Steak

PORK STEAK- it is dish that are regularly stewed or stewed in marinade sauce amid cooking. It is a variety of Bistek Tagalog. The strategy and a few fixings are just about the same, the meat is the main the distinction of the two.

Albeit I utilized pork cleaves as a part of this dish, you can utilize cut from the loin, leg or shoulder or any piece of the pig on the off chance that you fancy the length of they are cut meagerly and legitimately.


NUMBER OF SERVINGS: 3-4

PORK STEAK INGREDIENTS:

4 pieces pork hacks

3 tablespoons soy sauce

4 clove garlic minced

1/2 teaspoon salt

1/4 teaspoon msg

1/2 teaspoon dark ground

10 pieces caamansi (juice extricated) or 1 piece lemon

1 tablespoon granulated chestnut sugar

3 stalks spring onions (hacked)

1 huge onions, cut into cirlce

COOKING PROCEDURES:

1. Marinate pork slashes in soy sauce, garlic, salt, msg, dark ground pepper and calamansi squeeze in a vast dish or compartment. (Marinade for no less than 1/2 hour if necessary).

2. Heat a dish then pour-in cooking oil. Sauté the marinated pork cleaves in low warmth for 5-10 minutes every side (moderate cook).

3. Pour-in the remaining marinade, cocoa sugar and let bubble. Stew for 10-15 minutes or until the pork is delicate. Note: Add water as required.

4. Put-in the spring onions, onions then turn-off warmth and exchange to a serving plate.

5. Serve. Impart and appreciate

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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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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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