Pinoy Food | Filipino Delecaies | Pinoy Food Recipe

kids cakes

2011-08-21T07:16:00.000-07:00

kids cakes

2011-08-21T07:15:00.001-07:00

kids cakes

2011-08-21T07:12:00.001-07:00

kids cakes

2011-08-21T07:11:00.001-07:00

kids cakes

2011-08-21T07:09:00.000-07:00

kids cakes

2011-08-21T07:08:00.001-07:00

kids cakes

2011-08-21T07:07:00.001-07:00

kids cakes

2011-08-21T07:06:00.001-07:00

kids cakes

2011-08-21T07:04:00.001-07:00

kids cakes

2011-08-21T06:58:00.000-07:00

Fruit Salad recipe

2009-04-21T23:29:00.000-07:00

Ingredients:
1 cup crushed pineapple, drained
1 cup mandarin orange pieces, drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream or lemon yogurt

Preparation:
*Combine all the ingredients (except the marshmallows) in a large bowl.
*Chill for several hours.
*Add the marshmallows right before serving.
Servings: 15

sawaki tuyom kinilaw

2009-04-13T04:10:00.000-07:00

Ingredients:
10 pcs sawaki big
2 pcs small chili
5 pcs garlic crushed
3 pcs small red onion crushed
20 pcs calamansi lime
1 tsp salt
how to make :
mix the chili ,garlic,red onion,salt
into calamansi lime.

nescafe shake ice, for summer

2009-04-13T03:45:00.000-07:00

Ingredients:
2 tsp NESCAFÉ powder (e.g. GOLD, Classic)
2 tsp sugar
1 Tbsp hot water
200 ml milk, chilled
1 Crushed ice

Preparation:
Dissolve NESCAFÉ and sugar in hot water. Combine in shaker
or blender with the remaining ingredients, shake or blend until combined.
Pour into serving glass to serve.
Enjoy your NESCAFÉ Iced Coffee Deluxe

Buko Pie

2009-04-13T03:20:00.000-07:00

Ingredients:
2 cups buko meat
3/4 cup sugar
1/2 cup coconut water
1/2 1/2 cup evaporated milk (or fresh milk)
1/2 cup starch

Procedure:
Pour directly the uncooked mixture into the
pastry-lined pan, top with the second crust,
brush with eggwash, bake at 400 deg F for 15
minutes then a further 45 minutes at 325 deg F.

Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water

Filling:
4 cups coconut meat
1 cup coconut water
1 300 ml. can Sweetened Condensed Milk
2/3 cup cornstarch

Procedure:
1.Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk
vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
2.Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to
about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang.
Roll out remaining dough for the crust. Set aside.
2.Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool
then pour into prepared crust. Cover with top crust; flute or crimp edges together
to seal. Bake for 1 hr. at 425 degrees F.

spaghetti allo scogilo pasta

2009-04-12T04:01:00.000-07:00

500g mussels (cozze)

400g prawns (scampi), with heads removed

400g crawfish (gamberoni)

300g squid (calamari), cut into rings

100g tomato sauce

3 cloves garlicparsley,

bunch choppedbasil,

bunchHot pepper (optional)

500g clams (vongole)

5t oil

*Boil the clams and mussels, separately, to open them. Strain and conserve the cooking water. Notes on preparing fresh shellfish: Soak the clams in fresh water for 6-8 hours to clean beforehand, and clean outside of mussels first. Here are some good step-by-step instructions for cleaning clams/mussels.

*In another (very large) frying pan, brown the garlic cloves in the oil, and add the tomato sauce (not too much because you just want to give it a little color, not make it a red sauce), then the calmari and some of the fresh parsley. Cook for 20 minutes, adding water if it becomes too dry.

Mango ice drop,pinoy

2009-04-05T07:27:00.000-07:00

YOU WILL NEED:

3 cans Sweetened Mango Juice Drink
1/2 cup evaporated milk
1/2 cup sugar

HERE'S HOW:

1 COMBINE all ingredients and place in ice drop molds. Freeze until partially set. Place popsicle sticks in the center of each mold. Freeze until firm.

Halo-Halo pinoy

2009-04-05T07:07:00.000-07:00

Recipe:

2 tablespoons kaong or...
2 tablespoons nangka [jackfruit]
2 tablespoons macapuno (a variety of coconut meat sold in bottles)
2 tablespoons sweetened kidney beans
2 tablespoons sweetened garabanzos
2 tablespoons sweetened plantains
2 tablespoons ube or yam
2 tablespoons custard or creme caramel
2 tablespoons sweetened corn kernels
crushed ice to fill glass
2/3 evaporated milk
2/3 scoop of ice cream on top

how to mix it:

Halo-halo (from "halo" = mix) is a favorite Filipino dessert or snack. It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert.

This Filipino concoction is quite popular during the hot summer months (March-June) in the country, just as ice cream is. It is usually served in tall, clear glasses that show its colorful contents that tempt one's taste buds. One's thirst is even made worse by the perspiring ice-filled glass, and the melting ice cream on top.

banana cake with pineapple,cinnamon.

2009-03-30T05:58:00.000-07:00

Ingredients:
3 cups sifted all-purpose flour
1 teaspoon baking soda

1 teaspoon cinnamon

2 cups sugar

1 teaspoon salt

1 1/2 cups vegetable oil

1 can (8 ounces) crushed pineapple, undrained

1 1/2 teaspoons vanilla

3 eggs

2 cups diced banana (about 2 medium bananas)

Preparation:
Into a large mixing bowl sift together the flour, baking soda, cinnamon, sugar, and salt. Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

fried plantains with tuna

2009-01-30T08:41:00.000-08:00

Ingredients:
1 can of YELI tuna
200 g mayonnaise
2 tbsp. Lemon juice
½ cup celery, diced
salt and pepper
½ cup red onions, diced
Oil for frying
4 green plantains

Preparation:
Crumble up the tuna and mix in next 5 ingredients. Once mixture has an even consistency refrigerate for 15 minutes.

To make the patacones first peel the plantains and cut them into cylinders about 3 cm high. Then fry the plantain in very hot oil for about 2 minutes. Remove them from the oil and flatten them into disks with a mallet or mortar. Once flattened put them back into the oil and fry them until they are golden brown. Remove them from the oil and allow them to cool on a paper towel. Then place a dollop of the tuna mixture on each patacon and enjoy.

ginataang Tilapia,Pinoy

2009-01-09T09:10:00.000-08:00

Ingredients:

6 pieces Tilapia fish (cleaned and scaled)
4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small ginger (sliced)
1 big eggplant (cut into eight)
1/2 cup squash (sliced)
1 medium ampalaya - bitter gourd - (cut into eight)
Salt to taste
2 cups coconut milk
1 cup vinegar

Instructions:

In a casserole, arrange fish and spices.
Pour in vinegar and coconut milk.
Boil for five minutes.
Add squash and eggplant and cook until almost done.
Add onions, red and green peppers and ampalaya (bitter gourd).
Season with salt.
Cook until vegetables are done.
Serve hot with steamed rice.

pork dinuguan , pinoy

2009-01-09T08:32:00.000-08:00

Ingredients:

2 lb Pork, diced (make sure its fat & meat)
2 tb Oil
2 Onion, diced
1/3 lb Pork liver, diced
1/2 c Vinegar
3 tb Patis (Fish Sauce)
3 Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper

Direction:

One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
atleast 2 to 3 cups
then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. this one of my Baboy Dinuguan (Pork blood Stew) recipes
il post more pork blood stew recipes....

Pinaupong Manok , Pinoy

2009-01-09T08:12:00.000-08:00

Ingredients :

1 whole chicken, about a kilo in weight
2 whole onions
1 whole garlic
4 1″ chunks of ginger
5-6 peppercorns
1 bay leaf
2-3 c. of rock salt

For the dunking sauce :

1 tbsp. of finely minced ginger
1 tbsp. of finely minced garlic
1/2 c. of olive oil
salt to taste

procedure :

Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf. Rub the skin with rock salt.

Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.

Do not uncover during cooking time.

Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference).

When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking. Transfer to a plate. Take about a tablespoonful of the olive oil from the sauce and brush the chicken all over.

Serve hot.

Bibingka, Pinoy

2009-01-05T03:52:00.000-08:00

Ingredients:

1 cup thick galapong (see procedure on “How to Make Galapong” below)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese low cheese;

To make galapong bigas:
Soak rice in equal amounts of water overnight or a minimum of 4 hours.
Grind in a food processor or meat grinder starting with small quantity, adding soaked rice little by little until it produces the consistency of light dough.
Let stand until the next day

For the bibingka:

Add sugar to the galapong.
Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.
Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).
Cover each baking dish with a galvanized iron sheet with live embers on it.
When almost cooked, sprinkle grated cheese and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.

Biko , Pinoy

2009-01-05T02:45:00.000-08:00

Ingredients:

2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp.vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)

How to cook:

Cook glutinous rice in water just like you do with plain steamed rice.
In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
Spread evenly on platter (or bilao) lined with banana leaves.
Slice and serve.

Ampalaya ,Pinoy

2008-11-29T05:00:00.000-08:00

Ingredients

1/2 lb Ampalaya (bitter melon or bitter gourd)
1 tbsp Salt
1 Scallion
2 medium-sized Onions
4 tbsp veg Oil
6 Cloves Garlic, minced
3 small Tomatoes, chopped
3 large Eggs, lightly beaten

Directions

Trim away the two pointed ends of the Ampalaya and cut them in half lengthwise. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the ampalaya strips into this bowl and set aside for 2 hours.

Cut the Scallion into 2 inch lengths and then cut each section lengthwise into thin strips. Peel the onions and cut them in half lengthwise; then slice them into fine half rings.

Heat the oil in a Skillet over a medium flame. When hot, put in the Garlic, fry until garlic is light brown. Add the Onions. Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beated eggs and the salt. Stir and cook as you would scrambled eggs until eggs have reached a consistency you like.

Ginataang Langka sa Alimango

2008-11-12T05:31:00.000-08:00

Ingredients:

2 cup young langka (unripe jackfruit)
4 pc. female alimango (crab)
1/2 tsp. yellow ginger, cut into strips
2 tbsps onion, sliced 1 tsp garlic, minced
3/4 cup coconut milk
2 tsps yellow ginger
1 pc. finger chili
2 tbsps fish sauce
1/2 tsp salt
1/2 tsp pepper

Put the garlic, onions and yellow ginger in the pot/pan. Add the coconut milk.
Bring it a boil. Do not stop stirring until it boils. This is to make sure that the cocomilk does not curdle.
Add the alimango and langka.
Add fish sauce. Simmer for a few minutes.
Season with salt and pepper. Add the finger chili and continue to simmer until it is cooked.

Beef Lugaw, Pinoy

2008-10-30T01:44:00.000-07:00

1 cup malagkit rice
1 1/2 kg. beef shank (bulalo)
1/3 cup chopped onions
1 tbsp. cooking oil
1 piece MAGGI Beef Broth Cube
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup wansoy leaves snipped

Instructions:

Soak rice overnight in water to hasten cooking.
tenderize beef shank in pressure cooker for 30 minutes until ligaments are soft as gelatin.
Drain beef and slice meat in strips. Set aside broth.
Sauté onion in cooking oil; stir in MAGGI Beef Broth Cube and 3 cups reserved broth.
Drain soaked rice and add to sauteed mixture.
Simmer in low fire until mixture is soft,smooth and thick.
Top with beef strips and sprinkle with wansoy leaves.

Palitaw .Pinoy

2008-10-28T07:00:00.000-07:00

ingredients:

2 cups sweet rice flour
1 cup water
1 cup grated coconut
1 cup sugar
1/2 cup water

Directions:

Mix rice flour and ½ cup water well.
Form into small balls and flatten with fingers to form into ovals.
Boil 1 ½-quart in a pot.
Drop in boiling water 2 at a time.
Skim when they float and drop in cold water.
Drain and roll in mixed grated coconut and sugar.
Serve right away.

La paz Batchoy ,Pinoy

2008-10-26T01:13:00.000-07:00

Ingredients:

2 cups pork broth
2 cups water
2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)
Instructions:

Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.
Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.
Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.

Fried Rice Rarlic, Pinoy

2008-10-26T00:58:00.000-07:00

procedures:

Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
Add garlic and sauté for 30 seconds.
Add the rice and toss frequently for 1 minute.
Sprinkle with about 1 tsp. salt.
Cook rice on low for about 5 to 10 minutes

ingredients:

4 cups cooked white rice
5 garlic clovers
salt

Banana Maruya ,Pinoy

2008-10-25T07:31:00.000-07:00

Ingredients :

1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar
1 egg
1 cup milk

Procedures :

In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.

Heat oil in a frying pan (or a large saucepan) over medium heat.

In batches, roll banana slices in flour and then dip in batter. Fry in hot oil
until golden brown.

Drain on paper towels. Roll in sugar.

French Fries, Pinoy

2008-10-25T07:21:00.000-07:00

Ingredients:

8 potatoes, cut into strips
3 cups Oil for deep frying
salt

direction:

Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.

Heat oil in deep fryer to about 375°.
Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Banana Cake ,Pinoy

2008-10-25T07:07:00.000-07:00

Ingredients:

3 ripe bananas
½ teaspoon baking soda
1 yellow cake mix
1 cup water
egg and oil the same as what the cake mix call for

Directions:

With a hand mixer, beat the pealed ripe bananas, add the cake mix, baking soda, water, eggs and oil.

Bake in a greased and floured 9 x 13 pan or two 8 inch round pans at 350 degrees until a cake tester inserted in the middle comes out clean (approximately 40 minutes).

Kinilaw na Guso, Pinoy

2008-10-22T00:01:00.000-07:00

INGREDIENTS:

1/4 kilo guso
1 cup vinegar
2 small onions, sliced
3 pcs. tomatoes
1 thumb-sized ginger, sliced
2 tbsps. patis (fish sauce)
1 green mango, shredded
guinamos (shrimp paste)
2 calamansi, juice only

PROCEDURE:

Clean the guso thoroughly in running water.
Blanch the guso in hot water. Remove and allow to drain.
In a bowl, mix with all the other ingredients and toss.

Sweet and Sour, Pork, Pinoy

2008-10-21T08:54:00.000-07:00

Ingredients:

1 lb Pork shoulder or butt
1/3 cup Distilled white vinegar
2 Potatoes
2 Bell peppers
1 Onion
1 Carrot
1 tbsp Peanut oil
1 cup Water
2 tbsps Soy sauce
1/4 tsp Salt
1 tbsp 1 Tbsp. sugar
2 tbsp All-purpose flour

Preparation:

Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy.

Beef Tapa ,Pinoy

2008-10-21T08:50:00.000-07:00

Ingredients:

2. 1/2 lbs Thinly sliced beef
1 head Macerated garlic
3/4 cup Distilled white vinegar
1/4 cup Sugar
1 tbsp Salt
1 tbsp Freshly ground pepper

Preparation:

Marinate the meat in the ingredients for at least 12 hours, then sun dry the slices.
These are best served fried.

Beef Emapanada, Pinoy

2008-10-21T08:44:00.000-07:00

Ingredients:

1 1/4 oz Pkg of double crust pastry
3 cups Ground Beef
1 tbsp Olive oil
2 tbsp Minced garlic
1/4 cup Very finely minced onions
1/4 cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Preparation:

Flatten the pastry dough and cut into 4-inch squares.
Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.
Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

Gulay Adobong ,Pinoy

2008-10-21T08:36:00.000-07:00

Ingredients:

1/2 lb Talong
1/2 lb Potatoes
1 Chopped onion
2 cloves Minced garlic
- Vegetable oil
- Peppercorn
2 Bay leaves
- Soy sauce
1/2 tsp Sugar
1 tsp Freshly ground pepper

Preparation:

Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.

Misua at Sayote ,Pinoy

2008-10-21T08:29:00.000-07:00

Ingredients:

2 bunches Misua
1/2 Sliced onion
3 cloves Minced garlic
2 tbsps Chopped ginger
3 cups Vegetable soup stock
2 Sayote
2 tbsps Peanut oil
1 tsp Salt
1 tsp Fresh ground black pepper

Preparation:

Saute your garlic in oil, add onion and ginger, fry until onions are translucent, then add your vegetable soup stock. Add salt and freshly ground pepper, bring to a boil, then drop in the sayote. Simmer until sayote is tender, add misua, and stir so that it will not stick. Let stand for about 3 minutes, then serve.

Ampalaya with Egg, Pinoy

2008-10-21T08:20:00.000-07:00

Ingredients:

1lbs Ampalaya (bitter melon)
1/4lbs Cooked shrimp
1 Sliced onion
3 Sliced tomatoes
1 Sliced seedless cucumber
3 tbsp Olive oil
1 cup Raisins
1/2 tsp Sugar
1 tbsp Sea salt (for onion)
1 tbsp Distilled white vinegar

Preparation:

Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.

Chicken Makaroni Salad, Pinoy

2008-10-21T07:55:00.000-07:00

Ingredients:

1/5 kilo macaroni noodles
3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins

salt and pepper to taste

Instructions:

Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.

Steak beef or pork pinoy

2008-10-19T20:44:00.000-07:00

Ingredients:

4 kilo tender pork or beef steaks,
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil

Instructions:

Marinate the pork or beef steak in kalamansi juice, garlic, ginger, soy sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.

bulalo pinoy

2008-10-19T20:26:00.000-07:00

Ingredients:

750 g. of bulalo (bone-in beef shank)
1 whole onion
1 whole garlic
1 bay leaf
6-8 peppercorns
salt
2 bunches of pechay
1/2 head of cabbage
2 potatoes & 1 large carrot

Instructions:

Place the beef shanks in a large casserole. Cover with water. Add the whole onion,
garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns.
Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat,
cover and simmer for two hours or until the beef is fork-tender. Alternatively,
pressure-cook for one hour and 30 minutes.Using a slotted spoon,
carefully remove the beef shanks and arrange at the center of individual soup bowls.
Strain the broth. Reheat to boiling point.Peel the carrot and potatoes and cut into chunks.
Core the cabbage and cut in half. Trim the ends of the pechay.
Add the carrots to the broth and simmer for 5-7 minutes.
Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly,
add the pechay leaves and simmer for another 3 minutes.Scoop the vegetables out and arrange around the bulalo.
Pour in hot broth and serve at once.

Adobo isda pinoy

2008-10-19T19:39:00.001-07:00

INGREDIENTS:

3 cups green peppers, chopped
1 tablespoon oil
3 tablespoons white vinegar
3 garlic cloves, chopped
2 teaspoons salt
1/2 cup onions, chopped
2 bay leaves
1/3 cup water, boiling
1 pound fish

preparation:

Use any firm white fish. Cut fish into individual serving pieces and rub with salt.
Fry the fish in hot oil until browned. Remove fish from pan.
Add garlic and onions to pan, cooking until onion is translucent.
Add bay leaves, peppers, and vinegar. Cook slowly until the peppers are tender.
Add the fish and boiling water. Simmer 5 minutes and serve hot.

Paklay visaya pinoy

2008-10-19T10:19:00.000-07:00

Recipe:

1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
2 medium onion, minced
1/2 cup vinegar
1 cup hot water
1 1/2 cups unripe pineapple, cubed
1 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste

Instructions:

Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
Heat cooking oil, saute garlic and onions until limp.
Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.

afritada chicken pinoy

2008-10-19T10:00:00.000-07:00

Recipe:
2 kilo chicken, cut into pieces
7 pieces potatoes, peeled and halved
2 red onion, diced
3 head garlic, minced
2 green bell pepper, sliced into strips
2 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
2 cup tomato sauce
2 tablespoons of patis (fish sauce)
5 tablespoons of cooking oil

Instructions:
In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken and slightly brown.

Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Salt and pepper to taste
.Serve hot

pinaupong manok pinoy

2008-10-19T09:49:00.001-07:00

Ingredients :

1 whole chicken
3 whole garlic
5 pcs 1″ chunks of ginger
5 peppercorns
1 bay leaf
5 cups of rock salt

Instructions:

Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf.
Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.
Do not uncover during cooking time. Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference).
When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breakin,Serve hot.

Menudo pork pinoy

2008-10-18T03:25:00.000-07:00

Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver
5 pieces chorizo Bilbao
1 green and 1 red bell pepper
1 cup chickpea
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis
3 tablespoons oil
1 tablespoon atsuete oil
3 tomatoes (diced)
1 small head of garlic
1 medium size onion

Instructions:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper,
paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

Salt and pepper to taste.

Sinigang na Baboy pinoy

2008-10-17T06:08:00.000-07:00

2 Kilo Pork (cut into chunk cubes)
12 pcs Tamarind (Sampaloc) or sampaloc mixed
1 big Onion (diced)
5 big tomatoes (quartered)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2" long)
1 bundle Kangkong (cut into 2" long)
Salt and Patis to taste
5 cups water

Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
Add onions, tomatoes and Tamarind juice.
Add in all the vegetables.
Season with salt and Patis to taste.

Tocino pork pinoy

2008-10-17T04:38:00.000-07:00

Ingredients:

2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt
2 tablespoon cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre

Procedure:

Combine all the ingredients in a shallow pan except for the pork.
Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
To cook, just put a little water in a skillet and add the pork and fry it until done.

bicol express pinoy

2008-10-17T04:26:00.000-07:00

Ingredients:

1/4 cup vegetable oil
1 tablespoon garlic chopped
1/2 cup onions chopped
1/4 cup ginger fresh, chopped
2 tablespoons dilao fresh
1 kg pork cooked and cut into 1/2 inch slices
1 tablespoon hot chili peppers (siling labuyo, chopped)
1 cup bagoong alamang
6 cups coconut cream
2 cups hot green peppers fresh (elongated variety), sliced diagonally into 1/4 inch strips
1 1/2 cup sweet red bell pepper red peppers, fresh (elongated variety),
sliced diagonally into 1/4 inch strips

Directions:

Saute garlic in hot oil. Add onions and cook until translucent.
Stir in fresh ginger, dilao, and the sliced cooked pork.
Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo).
Stir until the pork is completely covered by the mixture.
(about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers.
Continue cooking for about 20 minutes. Add salt if necessary.

chillis and peppers to be added according to spiciness desired.

Spaghetti beef pinoy

2008-10-17T04:10:00.000-07:00

Ingredients:

2 to 1 pound lean ground beef
1 medium onion, chopped
2 large clove garlic, minced
1 cans tomato paste
2 cups water
1 teaspoon salt
3 teaspoon sugar
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon black pepper
dash crushed red pepper, optional

Preparation:

Brown beef in a large skillet; pour off excess fat.
Add onion and garlic, cook over low heat until onion is tender.
Stir in tomato paste, water, and seasonings. Simmer, uncovered,
over very low heat for 1 hour. Serve with hot spaghetti or linguini.

Spaghetti sauce serves 10.

kari kari beef pinoy

2008-10-17T03:54:00.000-07:00

Ingredients:

2 pkg. beef tails
2 pkg. pole beans (1 1/2 lbs., cut 3 inches long)
2 lg. eggplant, sliced lengthwise (3 inches long)
3 lg. onion, sliced
3 cloves garlic, crushed
3 cup peanut butter

Procedures:

Boil ox tail until tender (enough water to cover).
Set aside. Saute garlic and onion in 1/4 cup oil.
Add ox tail. Pour mixture into saucepan,
adding salt to taste and water which the tails were cooked in.
Bring to boil. Blanch beans and eggplant.
Add to first mixture adding peanut butter.
Thicken with flour. Do not overcook beans and eggplant.

Lumpia pork pinoy

2008-10-17T03:37:00.000-07:00

Ingredients

2 lbs Ground pork meat
1 pkg Lumpia wrappers
1 lb Finely chopped onions
1 lb Finely chopped carrots
Vegetable oil
1 cup Raisins
1 Egg
1 tsp Salt
1 tsp Freshly ground pepper

Procedures:

Mix your ingredients in a bowl, take large spoonfuls and roll then in your wrappers.
Deep fry the Lumpia in vegetable oil until golden brown.

Serve with sweet and sour sauce, or your sauce of choice

Pork tocino pinoy

2008-10-15T22:32:00.000-07:00

Ingredients:

4 Kilos of pork round or shoulder butt (pigue or kasim)
4 teaspoons of phosphate
1 cup water
1/2 cup rock salt
2 teaspoons of curing salt
3 cups sugar
1/4 cup crushed garlic
1/2 cup anisado wine
1 cup pineapple juice
2 tablets ascorbic acid, crushed
red food color

Procedure:

Slice the pork across the grain, 1/4 inch thick pieces. Set aside in the refrigerator.
Dissolve phosphate in water.
In a non-reactive bowl, combine rock salt, curing salt and phosphate solution. Mix well.
Add sliced portk and toss to coat meat completely.
Add the remaining six ingredients and mix until well blended.
Cure at room temperature for 8 to 10 hours or in the refrigerator for 1-2 days.
Pack in a polyethylene bags. Freeze until needed.

Crispy pata (front leg) pinoy

2008-10-15T22:12:00.000-07:00

Ingredients:

corn oil for frying
1 tbsp of flour
1 Pork's front leg - Pata
1 bottle of 7up or Sprite - Soda
2 cups of water
1 tbsp. of salt
1/2 tsp. of baking soda
2 tbsp. Patis (Fish sauce)

Procedures:

Clean Pata and slit skin few times without cutting the bone.
Put in a deep pan with a tight cover, and then add water, 7up and salt. Boil it.
After 15 minutes, add baking soda. Baking soda will speed up the softening of the pata's skin.
If water dries up and the meat is not done yet, add another cup of water. Meat should not be too tender.
Drain when done. Place in the refrigerator overnight to dry the skin.

pork kilawin pinoy

2008-10-15T21:04:00.000-07:00

Ingredients:

1 Kilo of pork, sliced thinly into 1 inch long
2 kilo of pork liver, sliced thinly
1 cup of native vinegar
Rock salt
1 pieces of big onions, sliced thinly
3cloves of garlic, crushed
4 tbsp. of shortening
2 cup of water

Procedure:

Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.
Saute' garlic in shortening until brown. Add pork mixture, pressing the pieces very well.
Cover and simmer until pork is tender.
Add liver mixture and water, boil and allow minxture to thicken.
You can also add chopped green chilli if you want it a bit hot.

Pinoy Hamburger

2008-10-15T10:09:00.000-07:00

Recipe:
a little pepper
a little salt
1lb/500g ground beef
2 half onion grated chopped
5 pinches ground coriander
5 pinches paprika powder
2 hand fresh bread crumbs
2 egg lightly beaten
2 quarter beef stock block dissolved in a quarter cup water

add:

sliced tomato
lettuce
mayonnaise
ketchup

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties

Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C .

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.

Longanisa pinoy

2008-10-15T09:51:00.000-07:00

Ingredients :

500 g. of ground lean pork
2 tbsps. of finely minced garlic
2 onion, finely chopped
3 tbsps. of tomato paste
1 tbsps. of rice vinegar
2 tbsps. of soy paste
5 tbsps. of dark brown sugar
2 tbsp. of fine unsweetened bread crumbs
2 egg, beaten
2 c. of cooking oil
20 pcs. of kitchen wax paper, 6″ x 6″ in size
2 tsp, of salt
2 tsp of pepper

Procedures:

Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.

Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice.

Pinoy bbq pork

2008-10-15T08:51:00.000-07:00

Recipe:

20 bamboo skewers
1 kg pork
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1 cup of calamansi juice
1 teaspoon ground black pepper
3 tablespoons of brown
1 cup of banana
1 cup of 7up

Instructions:

Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)

Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Sapin Sapin pinoy

2008-10-15T08:10:00.000-07:00

Ingredients:
1 liter milk
200 gms sugar
50 gms gelatin
150 ml whipped cream
20 gms ube powder
grated coconut
5o gms corn kernels
200 ml coconut milk

PROCEDURES

Boil coconut milk and sugar until sugar melts, about 5 minutes.
Fold in whipped cream. Pour into mold.
Boil half of milk 2 minutes, add corn and gelatin.
When gelatin has melted, pour into mold on top of coconut milk mixture.
Boil half of milk and ube powder 2 minutes then add gelatin.
Whisk until gelatin has melted. Pour in mold on top of corn.
Steam until done. Top with grated coconut and serve.

Pinoy sotanghon recipe

2008-10-12T00:26:00.000-07:00

INGREDIENTS
1 pack sotanghon noodles, cut into shorter portions
1 small onion, sliced
2 cloves garlic, finely chopped
1 cup shrimps, peeled
1 kilo chicken, cooked and shredded1 kilo liempo, cooked and cut into small pieces1 cup shrimp juice
2 cups chicken broth patis
pepper to taste chopped green onion for garnishing oil for sautèing

Adobo kangkong pinoy

2008-10-12T00:19:00.000-07:00

INGREDIENTS:
kangkong leaves
3 tbsp soy sauce
1/2 tsp sugar
1 tbsp kalamansi juice
1 clove garlic

PROCEDURES:
Wash and cut kangkong leaves.
Saute garlic, When the garlic turns reddish, add kangkong.
When it is almost cooked, add the calamansi juice. Let it boil.
Add soy sauce and salt to taste.

Instead of kangkong, you can also use okra.
2-3 servings.

Meat Loaf Recipe

2008-10-11T22:47:00.000-07:00

Ingredients:
2 pound ground beef
1 medium onion, diced
1 egg
2 slices of sandwich bread, torn up into crumbs
2-3 slices of bacon, cut in half to make them shorter
Catsup

Procedure:
Mix together the ground beef, onion, egg and bread crumbs in a large bowl together with a
with a couple of squirts from the catsup bottle. I usually use my hands to mix this with because
the mixture is thick and is hard to stir with a spoon or spatula. Form the mixture into a loaf and
place in a shallow ungreased baking dish.

For a traditional topping, add a couple of more squirts of catsup onto the top of the loaf
and spread it around with the back of a spoon. Then lay the half strips of bacon to cover the
catsup and the loaf.

Put the loaf in a 350 degree oven for a little over an hour until done! Take it out of the
baking dish right away so that it does not soak up the grease released by the baking. Let the
loaf rest on a serving plate for five minutes or so – that will allow it to set for easier slicing.

For my Aunt shela’ Italian meatloaf variant you will need these additional
ingredients

4-5 slices deli cold cut ham
6-8 thin slices mozzarella cheese
Garlic Powder
Oregano

For the Italian variant from Aunt shela: Add several pinches of oregano and garlic powder
to the mix. Then lay out the mix on a hard surface and press and spread it out in a rectangle of
about 16x11 inches. Then place several slices of mozzarella cheese and deli cold cut ham in the
middle of the rectangle and roll it all up like a sandwich wrap. Be careful to use some extra
ground beef to patch the outside parts where the cheese may show through or else when it
bakes the cheese will all ooze out. Bake normally. Add a couple of slices of mozzarella cheese
This becomes a great combo of melted meats and cheese.

Welcome World

2008-10-11T21:45:00.000-07:00

Hello Im Carl. This is my first post