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

Halayang Ube( Purple Yam Jam)

Posted by Gourmet World | Labels: ,



Halayang Ube Ingredients:

• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
• 2 cans (12 ounces) condensed milk

Halayang Ube Cooking Instructions:
1. Estimated preparation and cooking time: 2 hours
2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.
3. Peel and thinly grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
6. Add the 1 kilo grated ube yam. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.

Credits:
Filipino Recipes
Filipino Foods

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Papaitang Baka

Posted by Gourmet World | Labels: , ,





Ingredients:
1 k. ox tripe/innards

1/2 c. diluted ox bile

1 head whole garlic

1 thumb size ginger, crushed

2 thumb size ginger, cut into strips

1 head garlic, chopped

2 medium size onion, chopped

1 bundle spring onion, chopped

1 small packet, sampalok sinigang mix

2-3 siling labuyo, chopped

1/2 c. patis

salt and pepper


How to cook:

Wash thoroughly ox innards, drain and cut into small slices, set aside liver.

In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.
 Rinse and add fresh water and boil for 1-2 hours or until innards are tender.

Remove from pan separate broth and keep aside.
 In same sauce pan sauté onion, garlic and ginger.

Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.

Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required).

Simmer for another 3-5 minutes.

Season with salt and pepper, garnish with spring onion. Serve hot.


Photo:   Filipino Foods

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Kinilaw na Tanigue

Posted by Gourmet World | Labels: ,





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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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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Bagnet

Posted by Gourmet World | Labels: ,



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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Pork Sisig

Posted by Gourmet World | Labels: ,



Ingredients

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste

Procedures:

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender. Drain and cool to room temperature. Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes.

Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper; Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

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