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Kare Kare

Posted by Gourmet World | Labels: , ,



Ingredients

Meat:
  • 1 oxtail
  • 1 ox leg
  • 1 ox tripe
Vegetables:
  • 2 medium sized eggplant cut in small pieces
  • 1 banana heart sliced diagonally (optional)
  • 1 bunch of pechay or baby bok choy
  • 1 bunch of sitaw (snake/string beans)
  • 1/2 head of cabbage
Other Ingredients :
  • 1 cup peanut butter
  • 4-5 cloves of garlic, minced or chopped
  • 1 big onion sliced thinly
  • 3 tablespoon cooking oil

Procedures

  • Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
  • Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
  • In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
  • Add the meat in the skillet and continue mixing.
  • Pour in the stock and bring to a boil for another 10 minutes.
  • Add the vegetables.
  • In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the casserole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
  • Serve hot with bagoong alamang and rice.
Note:
  • Don't over cook the vegetables, you can also cook or blanch the vegetables separately in a casserole and them mix it when the dish is about to be served.
  • Traditionally, annatto (achuete) seeds are added to redden the dish. Annato seed are now also available in powder form

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Lengua Estofado (Braised Beef Tongue)

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Ingredients:


2 1/2 kilo ox tongue
5 liters soup stock
onion leeks
1 tsp bay leaves, sliced
1 cup cooking oil
2 tbsp. soy sauce
1 tsp garlic, minced
1 onion, diced
1 small can of tomato paste / 2 cans tomato sauce
1 large potato, slice crosswise
1 cup button mushrooms
1 tbsp salt
1 tbsp pepper

Procedure:

Prepare pot with soup stock, onion leeks, bay leaves and put to boil. Add the ox tongue until the hard skin peels off. Scrape the white thick skin, wash with water. Return the tongue in the soup stock until it becomes tender.

Heat a pan. Heat cooking oil and fry the potatoes. Set aside.

Saute garlic, onion, tomato sauce, mushroom and potatoes. Add soy sauce. Add sliced ox tongue seasoned with salt and pepper. Simmer for another 30 minutes. Serve hot.


credits: metro resto

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Tokwa't Baboy (Tofu and Pork)

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Ingredients
1/2 kilo pork (cut into chunk cubes)
6 pieces tokwa or beancurd
2 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup cane vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon brown sugar
3 small onions , diced
2 small pieces chili pepper
Sliced onion rings from 1 onion
Directions
1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and pat dry off on a kitchen towel. Cut the fried tokwa into 1/2 inch cubes. Set aside.
2. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.
3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.
4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.

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Kinilaw na Kambing( Goat in Vinegrette)

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Ingredients:


1 kilo goat meat with skin intact
1 thumb size ginger crushed
2-3 pcs. bay leaf
1/2 tsp. crushed peppercorns
2 thumb size ginger, finely chopped
3 medium size onion, sliced thinly
1/2 cup vinegar
3 pcs. siling labuyo, chopped
1/2 cup mayonnaise, optional
salt and pepper


Procedure:


1. Separate goat meat and skin, cut into grilling pieces. In a big casserole boil goat meat and skin, crushed peppercorns, bay leaf, crushed ginger and salt for 10 to 20 minutes for the goat meat and 45 to 60 minutes or until chewy tender for the goat skin.


2. When done remove from casserole and drain in a colander until dry or wipe with paper towels. Grill goat meat and skin until brown and crispy, let cool cut into long small slices.


3. Put the goat meat and skin in a big bowl, add all the other ingredients and toss mix. Season with salt and pepper.


4. Chill in refrigerator until ready to serve.


Courtesy: cookthisrecipe.blogspot.com



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GINISANG AMPALAYA WITH EGG (Bitter Gourd with Egg)

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2 tbsp. cooking oil

1 head garlic, peeled and crushed
1 medium onion, peeled and sliced
2 small tomatoes, quartered
250 grams ground pork
2 bitter melon
2 large eggs
1 tsp. fish sauce (patis)
water
salt
white sugar
white ground pepper
Slice ampalaya lengthwise, scoop out the inner white membrane or the white pulp with your thumb or with a spoon. Slice the ampalaya into thin slices.
 If you want to lessen the bitter taste, rub the ampalaya slices with rock salt, leave for 10 minutes, and squeeze the water out from the ampalaya. 
Well, squeezing the water out will also mean that you are squeezing almost all the nutrients of the ampalaya. 
For me, I wanted eating my ampalaya with all the health benefits I can get from it, so I am not doing the hustle of squeezing. 

Anyway, set aside the ampalaya after slicing them.
Pour oil in a heated pan. Saute garlic and onion for two minutes.
Add the ground pork. Cook until meat is tender, about 5 minutes.
Add the ampalaya. Cook for 2-3 minutes. Stirring often.
Add about 1/2 cup water. Season with fish sauce, sugar and white ground pepper. Continue to cook for 5 minutes, covered.
Meanwhile, crack eggs in a shallow bowl, beat and season with salt.
Add in the egg, stirring constantly, until eggs coats almost all the ampalaya. Remove from fire. Don’t be anxious if eggs seemed to be uncooked. The extra heat will cook the eggs well.
Serve with tons of white rice.

courtesy: hungrynez.com

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Sauteed Radish with vinegar and Soy Sauce (Kinilaw na Labanos)

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1 medium size onion
1/2 cloves of garlic
1 cup vinegar
1 cup of soy sauce
3 tbsp. of sugar
1/2 killo radish
Pork Casim and pork liver, cut into cubes
Cooking Instructions:
1.Vertically slice the raddish into two, then slice it into thin pieces, set aside.
2.Chop onion and garlic
3.Boil the pork casim and liver until tender, chop into bite sizes, set aside
4.Saute garlic,onion and pork liver, simmer for about 3 minutes
5.Pour the vinegar, soy sauce and sugar, let it simmer for a while without stirring or covering the pan.
(Tip: Vinegar, Soy Sauce and Sugar should have balance taste in order to reach the best flavor.)
6.Pour the pork broth
7.Put the sliced radish and let it simmer until tender
8.Ready to serve and eat.

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Pork Stew with Vegetables (Nilagang Baboy)

Posted by Gourmet World | Labels: ,


Ingredients

  • 1 kilo pork ribs
  • 2 medium-sized potatoes, sliced into 4 partsshopping list
  • 1 medium-sized onion sliced
  • 1/8 snow cabbage
  • 1/8 cabbage
  • whole black peppers
  • 2 pork cubes
  • 2 tsp. salt
  • 2 tsp. fish sauce (if available)

  •       How to make it


    • Put pork ribs in a casserole and add water, enough to cover the meat. Add black whole peppers, and pork cubes.
    • Boil in low heat for about 25-30 minutes or until meat is tender.
    • Add potatoes, salt and fish sauce. Simmer for
    • about 10-15 minutes more or wait until the potatoes are cooked.
    • Add onions, snow cabbage and cabbage on the soup for about 30 seconds before turning off the heat.
    • Serve hot with white rice.

                     


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Chicken Ginger Stew with Papaya (Tinolang Manok)

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Tinolang Manok Ingredients:

  •  1 whole chicken, cut into bite size
  •  1 liter of water (amount optional)
  •  1/2 young papaya or sayote alternative,  slice into bite size
  •  1 small onion, chopped
  •  1 thumb size ginger, cut into strips
  •  2 tbsp. fish sauce
  •  salt and pepper to taste
  •  1/2 bundle chili leaves(dahon ng sili)
  •  2 cloves garlic, chopped
  • cooking oil
Tinolang Manok Cooking Instructions:
  •  Heat cooking oil in a pot. Saute garlic, onion, and ginger over medium high heat until fragrant and translucent.
  •  Place in chicken meat and saute until the outer parts turn light brown. Season with fish sauce and stir for a few minute.
  •  Add 1 liter of water (amount optional). Cover and simmer over medium low heat for at least 30-35 minutes or until the chicken is tender.
  •  When chicken is tender, add in papaya. Simmer for 20 - 25 minutes or until tender.
  • Add chili leaves. Salt and pepper to taste. Simmer for a few minutes until leaves ares soft. Turn off heat.
  •  Serve with fish sauce.

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chicken liver in soy sauce

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Preparation time: 20 mins
Cooking time: 20 mins
Serves: 6
Ingredients:
  • 500 g chicken liver, washed and drained
Seasoning:
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp mustard powder
  • 1 tbsp thick soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp toasted and ground coriander seeds
  • 3 tomatoes, cut into wedges
  • 3 large onions, sliced into rings
  • 1 tbsp flour
  • 4 tbsp oil

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Kinilaw na Dilis

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Ingredients:
1/2 kilo fresh small dilis ( anchovies )
3 tbsp. calamasi juice
2 tbsp. minced ginger
1 tsp. vetsin or MSG
salt to taste

How to cook Kinilaw na Dilis
  • Cut off head of dilis. Wash very well. Drain. Add all seasonings.
  • Let stand for 1 hour and serve. Garnish with chopped spring onions.
  • Store in refrigirator if not to be served at once.

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Kinilaw na Tanigue

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Ingredients:
80 gms tanigue fillet
150 ml vinegar for washing
1  tbsp vinegar
1 pc. calamansi (lemon)
1 pinch salt
1 pinch white pepper
1 tsp sugar
6 gms onion white, diced
3 gms chili labuyo, chopped
8 gms radish, chopped
1 gm onion spring, diced
8 gm cucumber, chopped
3 gms ginger, chopped
10 gms lettuce, cleaned

Procedures:
Wash cubed fish with vinegar then drain. In a bowl, mix all the ingredients except the lettuce. Chill in the refrigerator to marinate. Line serving dish with lettuce and place the prepared fish mixture. Serve chilled. 

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Papaitan Beef Recipe

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Ingredients:
8 cloves garlic - chopped (can still add more if you like garlic)
half a small onion - chopped
1 small garlic - chopped (see picture) - add more if you like
1 - 2 beef tripe
1 - beef "stomach"
1 lb. beef - any part you like
2 beef spleen
1 bitter melon - chopped
1 pechay (bok choi - not baby one, but the big ones)
1 - 2 tsp. salt
dash of pepper
1 tsp. beef bouillon
3 cups water
3 - 4 chili peppers

Procedure:
1. Boil tripe, "stomach", and spleen in water for 15 mins.
2. While the innards are boiling, prepare the garlic, onion, ginger and bitter melon.
3. Take out inards from water and cut into small pieces.
4. Put oil in pot.
5. Add garlic, onion, and ginger.
6. Stir until golden brown, add tripe and "stomach"
7. Cover and let it boil.
8. Add meat and stir.
9. Add pepper.
10. Add spleen and let it boil.
11. Add 3 cups of water.
12. Let it boil in med heat for 30 mins or until tripe is tender
13. Add salt.
14. Add beef bouillon.
15. Add chili peppers.
16. Add bitter melon.
17. Let it boil for 10 mins or until bitter melon is cooked.
18. Add pechay (we didn't as Nanay Conching forgot it at the store)
19. Simmer for another 10 mins.
20. Serve.

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Skillet-Grilled Catfish

Posted by Gourmet World | Labels: ,




Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
4 (6 ounce) fillets catfish
1/4 cup butter

Directions

In a large resealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat.
Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 6-8 minutes on each side or until fish flakes easily with a fork.

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Chicken Sweet and Sour

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Ingredients:
2 pounds chicken legs
3 tbsp flour
1/2 tsp salt
dash of white pepper
1/4 cup canola oil
2 green peppers, chopped
3 stalks celery, sliced
1 medium onion, chopped
1/2 cup crushed pineapple, including syrup
1/2 cup catsup
1/2 cup garlic-flavored vinegar
1/4 cup brown sugar


Cooking Instructions:


1. Wash the chicken pieces, pat dry. 
2. Lightly coat the chicken with a mixture of the flour, salt and popper. 
3. In a large frying. pan, heat the shortening or oil and brown the chicken pieces on all sides. 4.Remove chicken and set aside. In same pan, saute the green peppers, celery and onion until lightly browned. 
5.Stir into sauteed vegetables the crushed pineapple, catsup, vinegar and brown sugar. 6.Cover and simmer for 10 minutes. Add browned chicken pieces; again cover and simmer until chicken is tender – about 30-35 minutes. 
7.Serve chicken with its sauce on hot cooked rice. 
8.Recipe makes 4 servings of Sweet and Sour Chicken Legs.

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Bagnet

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Ingredients

2 kilo pork liempo (pork belly), whole cut  
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
cooking oil for frying

Cooking Instructions:

1. Wash pork belly, cut into large chunks and place in a large pot.  Add enough water to cover the pork belly.
2. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises.

3. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using the tines of a fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
4. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
5. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
6. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
7. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip


source: adorasbox.com

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Two-Onion Pork Shreds

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INGREDIENTS
1/2           teaspoon Szechuan peppercorns*
1              teaspoon cornstarch
4              teaspoons soy sauce, divided
4              teaspoons dry sherry, divided
7‑1/2       teaspoons vegetable oil, divided
8              ounces boneless lean pork
2              teaspoons red wine vinegar
1/2           teaspoon sugar
2              cloves garlic, minced
1/2           small yellow onion, cut into 1/4-inch slices
8              green onions with tops, cut into 2-inch pieces
1/2         teaspoon dark sesame oil
*Szechuan peppercorns are deceptively potent. Wear rubber or plastic gloves when crushing peppercorns and do not touch eyes or lips when handling.

PREPARATION:

For marinade, place peppercorns in small skillet. Cook over medium-low heat, shaking skillet frequently, until fragrant, about 2 minutes. Let cool. Crush peppercorns with mortar and pestle (or place between paper towels and crush with hammer).
Transfer peppercorns to medium bowl. Add cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and 1-1/2 teaspoons vegetable oil; mix well.
Slice meat 1/8-inch thick; cut into 2X1/2-inch pieces. Add to marinade; stir to coat well. Let stand 30 minutes.
Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, vinegar and sugar in small bowl; mix well.
Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in garlic. Add meat; stir-fry until no longer pink in center, about 2 minutes. Add yellow onion; stir-fry 1 minute. Add green onion; stir-fry 30 seconds. Add soy-vinegar mixture; cook and stir 30 seconds. Stir in sesame oil.

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Sansrival

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Meringue
5 egg whites
1 cup sugar
1½ cups chopped cashew or almonds
½ teaspoon vanilla extract
  • Beat the egg whites until stiff. Add the sugar gradually, continue beating. Fold in nuts and vanilla. Divide mixture into 4 - 5 very thin 9 inch rounds.* Bake in a 350°F oven until golden brown. Turn off oven, leave in the oven for total of 2 hours.**

*I do not bake these in cake pans. Using an 8 or 9 inch cake pan as guide draw 2 rounds with a pencil on a piece of parchment to fit a large cookie sheet without sides. You will need 2 to 3 sheets of parchment. Flip the paper so that pencil mark is facing pan. Using the round shapes divide mixture equally, spread and smooth with an icing spatula.
**After turning the oven off, leave meringue for 1 hour, remove from oven, touch the surface if dry, turn paper meringue side down on a clean surface and carefully peel paper. Turn meringue bottom side up, still on paper return to oven and leave another hour to dry. There, no more sticky meringue and it will turn out super crispy.

Filling
¼ cup water
2/3 cup sugar
5 egg yolks
1 cup butter, room temperature
½ cup chopped nuts

  • Boil water and sugar until it spins a thread. Pour mixture gradually over well beaten egg yolks and continue beating until thick. Transfer to a bowl and chill in the fridge for an hour. Cream butter then add the well chilled egg mixture. Fill layers, sides and top of cake. Sprinkle nuts all over. I freeze mine for 3 hours before slicing and leave leftovers in the freezer.

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Tiramisu

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Ingredients:
1 1/2 c. crushed graham crackers (8 full sized graham crackers)
2 tbsp. sugar
1 1/2 tbsp. liquid Butter buds

Directions
Crush the graham crackers by placing squares on a piece of wax paper and rolling over them with a rolling pin. Place all the ingredients and mix with a fork till moistened. Press into a pie pan which has been sprayed with a non-fat cooking spray.
Yields: 1 (8" to 9") crust (8 servings).
Per Serving: 1 g fat; 44 calories; 1.13 g protein; 0 mg cholesterol; 5.6 g carbohydrates; 14.5 mg sodium.

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Maja Blanca

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Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
How to cook maja:
  • In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
  • Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions

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Creamy Potato Chowder

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
2 oz. salt pork (or 2 strips bacon)
½ large onion, chopped
2½ Tbsp all-purpose flour
1 qt chicken stock
¼ cup white wine
1 lb. red potatoes, scrubbed and cut into approx. ½-inch cubes
¾ cup half and half
Kosher salt and ground white pepper, to taste
1 Tbsp chopped parsley
Preparation:
1.       Cut the salt pork or bacon into about ¼-inch cubes. If using bacon, this may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.

2.       Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3-4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

3.       Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.

4.       Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux. Cook the roux for another 3-4 minutes, but like the onions, don't let it brown.
5.   
S         Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

6.       Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. You should see an occasional slow, gentle steam bubble, but not the rapid bubbling of a full boil.

7.       While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.

8.       Add the hot half and half and bring the chowder back to a simmer for just a moment.

9.       Season to taste with Kosher salt and white pepper, garnish with chopped parsley and serve right away.

10.   Serves 6 as an appetizer, or 4 as a main course.

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