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Ipinapakita ang mga post na may etiketa na Filipino Dish. Ipakita ang lahat ng mga post
Ipinapakita ang mga post na may etiketa na Filipino Dish. Ipakita ang lahat ng mga post

Paksiw na Bangus

Posted by Gourmet World | Labels: , ,


Ingredients:
1 big bangus cleaned but not scaled cut in about 4 to five slices
2 siling haba (finger chilies)
3 cloves of garlic pounded
a small piece of ginger washed, pounded
1 ampalaya sliced
1 eggplant sliced
half a cup of vinegar
1 teaspoon of salt
some water about (half a glass of small water)
Procedure:
Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.

Credits:

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Ginisang Sitaw at kalabasa (Sauted String Beans and Squash)

Posted by Gourmet World | Labels: , , ,




You will need:

2 tbsp cooking oil
4 cloves garlic, minced
1 medium-sized onion, chopped
1 medium-sized tomato, chopped
1/4 kilo medium-sized fresh shrimp
1/2 kilo squash (kalabasa), peeled and cubed
250 grams string beans (sitaw), cut into 2-inch strips
1 cup water
2 tbsp fish sauce (patis)
 rock salt, pepper, and MSG (vetsin) to taste

How to prepare:

Remove the head and shell of the shrimps. Do not throw away the heads and shells. Set the shrimp meat aside.
In a skillet over medium heat, sauté garlic, onion, and tomato. Add the shrimp. Cook until red.
Add the vegetables. Stir fry for about 10 minutes.
Add water. Cover. Simmer for about 15 minutes while stirring occasionally.
While waiting, pound the shrimp heads and shells using mortar and pestle. Place in a strainer in order to extract the juice. Add some water to the shells just enough to get more extract out of it.
Add the shrimp extract to the vegetables. Season with fish sauce, salt, pepper, and MSG.
Cook for a few more minutes or until the vegetables are ready.

Credits:
Luto ni Lola
Filipino Foods

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Filipino Chop Suey

Posted by Gourmet World | Labels: , , , ,


Ingredients: 
1/2 lb Chicken liver and gizzard
1 cup boiled quail eggs
1 broccoli, cut into pieces
1 cup carrots, cut into strips
1 cup red bell pepper, sliced
1 1/2 cup snow peas
1cup small corn
1 cup onion, diced
1 tsp. garlic
1 1/4 cup water
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
2 tsp. cornstarch
salt and pepper to taste

Cooking Procedure:

Saute the garlic and onion
Add the chicken liver and let cook for 3 minutes more
Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
Add the shrimp then sprinkle some salt and pepper.
Add the oyster sauce and simmer for 2 minutes.
Put-in the broccoli and small corn then mix well
Add the carrots, snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
Serve hot. Share and Enjoy!

Credits:
Panlasang Pinoy

Photo: Mark Idol Gonzales Marcelo






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Chicken Curry

Posted by Gourmet World | Labels: , , ,





Ingredients:
2 Lbs. Skinless & Boneless chicken breast cut into 2 cubes
1 Can coconut creme (14oz.)
1 Tbs. Patis (fish sauce)
1 Medium onion (diced)
1 ½ Cups of green and red bell peppers cut into bite sized pieces
1 Cup Celery cut in ¾ inch pieces
5 Jalapeno peppers (stems removed)
3 Potatoes (quartered)
¼ Cup ginger (julienned)
4 Cloves of garlic (smashed)
¼ Tsp. freshly ground peppercorns
½ Tbs. Crushed pepper flakes (optional)
4 Tbs. Cooking oil

For the Curry Powder:
½ Tsp. Cumin
½ Tsp. Caraway
½ Tbs. Whole White Peppercorns
1 Tbs. Coriander
¼ Tsp. Nutmeg (powder)
½ Tsp. Turmeric (powder)

Cooking Process:
For the curry powder: Begin by roasting all whole spices (cumin, caraway, white peppercorns, and coriander) for 1 minute on high heat. Once they are roasted, pound them using a mortar & pestle or electric spice grinder if you have one. Set aside.

For the chicken breast: Lightly season chicken with 5 Tbs. cooking oil and a pinch of salt & pepper. Mix well and brown on all sides and set aside.

For the potatoes: Brown potatoes on all sides with 5 Tbs. of cooking oil. Set aside.

Cook garlic until golden brown using the remaining cooking oil you used to brown potatoes and chicken. Add the onions when the garlic is golden brown and let them cook until soft.

Add the ginger once the onions are soft and stir it well. Allow the ginger to cook for one minute and then add the chicken you browned earlier.
Let the chicken breast saute for one minute and season it with patis. (fish sauce) Next, add the spices you roasted and pounded earlier along with the ground Nutmeg and ground Turmeric.

Stir well for half a minute and add the coconut creme. Stir coconut creme, return the cover, and allow it to simmer for 10 minutes. Lower your heat and stir coconut creme intermittently during the ten minutes to avoid scorching the coconut creme.

After 10 minutes add the potatoes, stir well, and let the potatoes cook for 5 minutes. After that, add the celery and allow it to cook for 5 minutes before adding the red and green bell peppers.
When the celery is cooked, add the red and green bell peppers and again let it cook for 5 minutes.

At this stage, you can do your taste test and adjust accordingly by adding more salt and pepper if needed. After that, you are ready for your last and final ingredient which is the 5 Jalapeno peppers. Serve Chicken Curry with white steamed rice.

Optional: Garnish Chicken Curry with crushed red pepper flakes.


Photo: Kitchen Magic


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Pork in Shrimp Paste

Posted by Gourmet World | Labels: , , ,


1 kilo pork belly, cubed
2 cups water
4 tbsp. chopped garlic
1 large sliced onion
1/3 cup shrimp paste
1/4 cup vegetable oil
2/3 cup vinegar
1 tbsp. sugar
salt
pepper
Wash the pork cubes well. Then with paper towel, pat them dry.
Simmer pork cubes with water and pinch of salt and half of the garlic for 20 minutes.
 Remove from heat. Separate pork broth and pork.
On a separate pan, sautee garlic, onion, shrimp paste and pork until pork cubes turned light brown and paste are sauteed well. 
Add half of the pork broth. 
Simmer for 20 minutes or until meat is tender and about 1/4 cup of pork broth left. 
Add vinegar, pepper and salt. cook for another 5-10 minutes. 
Finally, serve Binagoongang Baboy with steaming hot rice.

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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)

Posted by Gourmet World | Labels: , ,






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)

Posted by Gourmet World | Labels: , ,



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)

Posted by Gourmet World | Labels: , ,





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)

Posted by Gourmet World | Labels: , , ,



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)

Posted by Gourmet World | Labels: , ,






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)

Posted by Gourmet World | Labels: , ,



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

Posted by Gourmet World | Labels: , , ,





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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