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Friday, August 5, 2011

Filipino Menudo Recipe (Pork & Liver Stewed with Potato and Carrot)



















INGREDIENTS: 

  1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
  1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
  3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)1 small head of garlic (minced)
1 medium size onion (diced)
2 medium size carrot




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, carrot 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.
  • Serve hot with white rice.

Tuesday, August 2, 2011

POCHERO RECIPES

         There are various ways of Cooking Pochero, its either made from Beef, Pork, Chicken and even Fish. Although It is from Spanish Influence but Filipino made their own version and become one of their Favorite dish.
It is great way to experience its taste when the weather is Warm and Cold. Try this version of Pochero and give me your Feedback.


BEEF POCHERO






















INGREDIENTS:

1 to 2 pounds sirloin steak, sliced into small pieces
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered


INSTRUCTIONS

1. Simmer beef in water until tender. Set aside broth.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.

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 PORK POCHERO























INGREDIENTS

  • 2 lbs Pork, cut into small cubes
  • 1 oz Chorizo
  • 4 Chopped green onions
  • 1 Celery stalk
  • 1 head Cabbage
  • 2 Potatoes, cut into small cubes
  • 1/4 lb Green string beans
  • 1 Chopped green pepper
  • 2 tbsps Peanut oil
  • 2 cloves Crushed garlic
  • 1/2 cup Tomato sauce
  • 1 cup Garbanzo beans
  • 2 tbsps Salt

INSTRUCTIONS

  1. Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.
  2. Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.
  3. Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.
  4. Serves 8.
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FISH POCHERO













INGREDIENTS

4 cloves garlic, crushed
1 medium onion, sliced
4 medium-sized (400g) fish (salmon or any lean fish), each cut in half
3 pcs medium saba banana, cut into 4 (with peel)
1 medium (200 g) camote (sweet potato), cut into chunks
10 pcs (170 g) sitaw, cut 2 inches long
1 can (227 g) tomato sauce
2 medium heads (200 g) pechay, stalks separated from leaves





INSTRUCTIONS


1. Saute garlic and onions. Pour in 2 1/2 cups water.
2. Season with 1 tbsp rock salt, 1/2 tsp pepper and 1 tsp white sugar.
3. Add saba and sweet potato when water boils. Simmer for 5 minutes. Add sitaw and tomato sauce.
4. Simmer for another 15 minutes. Add fish and pechay. Simmer until cooked or about 5 minutes.

Makes 8 servings.

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CHICKEN POCHERO
































INGREDIENTS: 
1 whole chicken (about 1 k.), cut into 16 pieces
1 whole garlic, crushed
2 onions, chopped
2 tomatoes, chopped
1/2 c. of tomato paste
1 chorizo de bilbao, minced
2-3 c. of broth (water will do if no broth is available)
1 carrot
6 saba bananas
3 kamote (sweet potatoes)
1/2 head of cabbage
100 g. of baguio beans (also known as french string beans)
3 tbsps. of olive oil
2-3 c. of cooking oil
salt and pepper to taste

INSTRUCTIONS

Peel the saba bananas. Cut each into three, slicing diagonally. Peel the kamote and carrot, and cut into 1″ x 1″ x 4″ sticks. Trim the beans and cut into halves. Core the cabbage and slice vertically into four segments.
Heat the cooking oil in a large wok or skillet. When smoking, fry the kamote sticks until golden brown. Drain on paper towels and set aside.
Reheat the oil until smoking once more. Fry the saba banana pieces until golden brown. It would be a good idea to test a piece for doneness before taking them off the heat. The saba bananas may take longer to cook than the kamote. Drain on paper towels and set aside.
Reheat the oil once again. Fry the chicken pieces, in batches, until well browned and crisp on the outside. Fry over very high heat to make sure that while the outside is crisp, the inside remains moist. Drain on paper towels and set aside.





Saturday, July 30, 2011

BEEF BONE MARROW SOUP (BULALO)

      The hotter it is the best, that's what it implies when it talks about this recipe and is popular to the province of Batangas and Tagaytay. The delightful taste of the soup could increase your stamina but eating this food requires moderation and  if you love eating bulalo, then try my version of cooking. and be sure to pay attention of the texture of the meat and the beef should be extra tender.











































Serves:                      6 Persons
COOKING TIME :  2 1/2 hours


INGREDIENTS

2 kg beef bone marrow, have your butcher chop it into small pieces 
1 kg boneless beef shank or stewing beef 
1 onion, peeled and sliced 
3 liters water 
2-3 medium potatoes, peeled and quartered 
2-3 saga (plantain) bananas, each cut into two pieces 
1 whole medium cabbage, quartered 
3-4 tablespoons fish sauce (patis) 
Salt and pepper to taste



INSTRUCTIONS

1. Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood. 
2. Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. 
3. Lower heat and simmer for about 40 minutes. 
4. Add the boneless beef shank or stewing beef and return to the boil. 
5. When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours. 
6. Add the potatoes and bananas. 
7. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. 
8. Add the cabbage and stir in fish sauce, salt and pepper to taste. 
9. Cook until cabbage is tender-crisp, about 2 minutes.Serve with rice

                              SHARE and ENJOY



Friday, July 29, 2011

CHICKEN STEW IN COCONUT ( CHICKEN BINAKOL)

       Chicken Stewed in Coconut Juice or locally known as Chicken Binakol is a popular dish in Batangas, it is similar to Chicken Stewed in Green Papaya (Tinolang Manok) but the coconut meat and juice makes it unique.
            Chicken Binakol requires Native Chicken simmered for several hours because the longer it simmered the more the meat become more tender and releases all the flavors. Compared to regular dressed chicken , native chicken is more tougher, that's why I recommend to Cook Binakol with Native chicken to feel the real taste of the recipe.



























INGREDIENTS

1 whole chicken (about 1 1/2 to 2 lbs), cut into serving pieces
3 cups young coconut water
1  1/2 cups young coconut meat
2 cups chicken broth
2 1/2 tablespoons fish sauce
1 small green papaya, wedged
1 cup hot pepper leaves
4 stalks lemon grass, cut in 1 inch length and pounded
1 medium onion, chopped
1 knob ginger(about 1 tablespoon), chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
3 tablespoons cooking oil



INSTRUCTIONS 

1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic when the oil is hot.
3. Put-in onions, ginger, and lemon grass, and then cook for 1 minute.
4. Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)
5. Add ground black pepper and fish sauce. Stir.
6. Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.
7. Add the green papaya. Cook for 5 minutes.
8. Put-in the hot pepper leaves and cook for a minute more.
9. Turn the heat off, and then transfer to a serving bowl.
10. Serve with steamed rice.
11. Share and enjoy!



---Good for 4 to 6 Persons.----

Thursday, July 28, 2011

MEAT-VEGETABLE STEW ( PINAKBET)

         I really love vegetables because I grow up in the province and we have a garden , We ate various kinds of recipes from vegetables and one thing that my mother cooked  is  Meat-Vegetable Stew or locally known as PINAKBET with the combination of shrimp paste (bagoong) as appetizer. It is a popular Ilocano dish from Northern region of the Philippines, the word PINAKBET  is contracted form from Iliocano word pinakebbet meaning to shrunk or shriveled .


















  NOTE:  ESTIMATED TIME OF COOKING  IS 30 MINUTES

INGREDIENTS:

1/4 lb pork, thinly sliced
1 large egg plant, chopped
1 medium-sized bitter melon, chopped
1/4 lb squash, chopped into 2x1 inch cubes
3 pieces large tomato, sliced
1 piece onion, sliced
1 tbsp ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste
1 cup water
3 tbsp cooking oil
salt and pepper




INSTRUCTIONS:



1. Heat the pan and put the cooking oil.
2. When oil is hot enough, saute the garlic, ginger, onion, and tomato
3. Add the pork and cook until color turns light brown (about 5 to 8 minutes)
4. Put-in the shrimp paste and cook for 2 minutes.
5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
7. Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
8. Serve hot with steamed white rice. Share and Enjoy!



   



Wednesday, July 27, 2011

AFRITADA (Braise in Tomato Sauce)

        Pork Afritada, a colorful dish that well love by every Filipino has so amazing taste and a perfect buddy of hot rice.Afritada is quite similar to Kaldereta and Menudo but definitely, they differs in cutting of the  meat and the additional ingredients that was being prepared because every recipe has unique taste even they have some common ingredients. 


























INGREDIENTS

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp.  (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil


 INSTRUCTIONS 

Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
Add and saute garlic until fragrant. Stir in onion until soft and translucent. Season with fish sauce and then add
potatoes, stir-fry for a few minutes.
Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to
30 minutes or until pork is cooked and potatoes are tender.
Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or
cornstarch, if using). Stir and blend and let simmer for another few more minutes.
Remove from heat. Transfer to a serving dish and serve hot.

   
             Another  chicken tomato based recipe that will surely captured your attention is this CHICKEN AFRITADA, though we have all different style of cooking based on our knowledge, I'm sure we are talking with the same recipe and let me share this method to you.



















 INGREDIENTS

2 lbs chicken, cut into serving pieces
1 large potato, quartered
1 large carrot, sliced
1 large bell pepper, sliced
1 cup green peas
8 ounces tomato sauce
4 cloves garlic, minced
4 pieces hot dogs, sliced
1 medium onion, diced
1  1/4 cups chicken broth or stock
2 pieces dried bay leaves
1 teaspoon granulated white sugar
4 tablespoons cooking oil
Salt and ground black pepper to taste



INSTRUCTIONS

Pour-in cooking oil in a cooking pot or casserole then apply heat.
Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
Remove the chicken from the cooking pot.
On the same cooking pot, saute garlic and onions.
Put-in the sliced hot dogs and pan-fried chicken then cook for a minute.
Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
Turn-off heat then transfer to a serving plate.
Serve with steamed rice. Share and enjoy!


CALDERETA (KALDERETA)

     Here  comes a classic Filipino dish which usually made from meat of goat. It is a Spanish - influence dish that became a Filipino favorites and made their own version. In fact it is always present specially in fiesta or birthday and nowadays it is being innovated by different provinces , they also made some changes on it to improve its taste because it's a dish that always have the twist. Actually they made not only from a meat of goat but they also tried to make caldereta  from Pork and Fish.


  The picture above shows the popular goat caldereta and no doubt it is very delicious that will surely make you hungry.. so I'm going to teach you how to do  it.. just refer the instructions below.


INGREDIENTS 

2 lbs goat meat, cut into 1 1/2 inch cubes 
3 tablespoons distilled white vinegar 
1 1/4 teaspoons salt 
4 tablespoons olive oil 
5 garlic cloves, peeled and minced 
1 large onion peeled and minced1 (2 inch) cinnamon sticks 
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black  peppercorn
fresh ground black pepper


 Note: cooking takes up to 2 and 1/2 hours

INSTRUCTIONS 

1.  Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40  minutes. 
2.  Drain the meat, saving the liquid, and pat it dry.  
3.  In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.  
4. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.  
5. Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.  
6. Put in black peppercorns, cinnamon stick and bay leaves.  
7..Stir and cook for another minute. 
8. Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.  
9.    Stir and cook for another minute.  
10. Add 2 cups of waters and bring to boil.  
11. Cover, bring the heat to low and cook for 15 minutes.  
12. Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.  
13. When the meat has cooked for 15 minutes, add the potatoes.  
14. Cover, and continue to cook for 45-60 minutes or until the meat is tender.  
15. Seed the bell pepper and cut it into 1/4 inch wide strips.  
16. When the meat is tender add the pepper into the stew. 
17. Stir and cook for another 3-5 minutes


  Since I already thought you how to cook  a Goat caldereta, now I'm going to show you how to prepare Pork caldereta.

 
INGREDIENTS
  1. 1/2 tablespoon peppercorns, crushed
  2. 1/2 cup grated cheddar cheese
  3. 1 small can liver spread 
  4. 2 medium size potatoes, cut into wedges
  5. 2 medium size red/green bell pepper, cut into wedges
  6. 2 pounds pork with bones and skin, cut into serving pieces
  7. 2 medium size onions, chopped
  8. 1/2 head garlic, chopped
  9. 1 cup pineapple juice
  10. 1/2 cup cornstarch 
  11. 1 cup tomato sauce
  12. 1/2 tsp hot sauce
  13. 2-3 pieces,chilies
  14. 3 pieces bay leaf 
  15. cooking oil
  16. salt for taste
 INSTRUCTIONS
 
In a large saucepan or wok, boil pork in enough water to cover meat for 2-3 minutes. Remove boiled pork and set aside. Dump the water and clean saucepan.
2
Now, with the same saucepan, saute the garlic and onion until brown then add the pork and saute for another 2-3 minutes. Then add tomato sauce, hot sauce and stir. Cook for 3-5 minutes. Then add pineapple juice, 6-8 cups of water, peppercorns, your bay leaf and bring to a boil, then simmer. Simmer this way for 30-45 minutes. Then add potatoes and simmer for 3-5 minutes. At this point the meat should be tender and the potatoes cooked through. If you need more water or time to do this, go right ahead.
3
When the pork and potatoes are cooked through add the liver spread, cheese, chili and cook for 2-3 minutes. Then add bell pepper and salt to taste. Cook this way for 2-3 minutes. Finally add cornstarch (diluted in water) and stir in until sauce thickens. Serve hot with rice and enjoy.


  ---- The third Caldereta recipe is what I called MILK FISH caldereta and part of  101 ways on how to cook MILK FISH, but take note you have to fry the  fish in non sticky frying fan so that it would not damage the appearance of the fish.. and here is my ingredients of making MILKFISH caldereta.




INGREDIENTS

1 big size milk fish, about half kilo, sliced.
1 large size sweet potato, sliced
1 packet caldereta mix
1 medium size green or red bell pepper, julienne
1/2 tsp. red chili flakes
1 cup grated cheddar cheese
1/4 head garlic, chopped
1 small size onion chopped
1-2 pcs. bay leaf
salt and pepper
cooking oil

INSTRUCTIONS

       Dash sliced milk fish with salt and pepper, let stand for 5 to 10 minutes. Heat generous amount of cooking oil in a non stick frying pan. Fry the sweet potato in batches for 2 to 3 minutes each side, keep aside. Using the same pan fry the milk fish in batches for 5 to 8 minutes each side or until color change to golden brown, keep aside. Using a separate pan saute garlic and onion until fragrant. Add in the kaderata mix diluted in 2 to 2 1/2 cups of water, chili flakes and grated cheese, stirring continuously bring to a boil and simmer for 1 to 2 minutes. Add in the fried milk fish and continue to simmer for 1 to 2 minutes. Correct saltiness if required. Add in the fried sweet potato and bell pepper cook for another minute. Serve with a lot of rice.




*If you have some inquiries regarding the recipes and procedures, please don't hesitate to drop a comment *
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