tag:blogger.com,1999:blog-63605070321614968292024-03-11T21:50:28.262-07:00Filipino TasteA great way to discover Filipino FoodsWilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6360507032161496829.post-52814705795946567112011-08-05T02:56:00.000-07:002011-08-05T03:17:36.150-07:00Filipino Menudo Recipe (Pork & Liver Stewed with Potato and Carrot)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrgaGi2dtsjP0btrvFdjUN896mODVr1orjtVWuSoi1CV1Y0Ns35BzA8_ZaLN5cnJO0o1jSjrtyYVKlQzXjia4FLMHqQTC8MOlVcpHG-sCJ6A5ZhNtTRF4Z5Tpb5r0ERsK_usig24xrbDw/s1600/menudo+%252810%2529_timestamp.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrgaGi2dtsjP0btrvFdjUN896mODVr1orjtVWuSoi1CV1Y0Ns35BzA8_ZaLN5cnJO0o1jSjrtyYVKlQzXjia4FLMHqQTC8MOlVcpHG-sCJ6A5ZhNtTRF4Z5Tpb5r0ERsK_usig24xrbDw/s1600/menudo+%252810%2529_timestamp.JPG" /></a></div><br />
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<u><b>INGREDIENTS: </b></u><br />
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<span style="font-size: large;"> 1/2 kilo pork (cut into small chunks)</span><br />
<div style="margin: 0pt 10px;"><span style="font-size: large;">1/4 kilo pork liver (cut into small cubes)</span><br />
<span style="font-size: large;">5 pieces chorizo Bilbao (also cut in small pieces)</span><br />
<span style="font-size: large;">4 potatoes (peeled, cut in small cubes, fried)</span><br />
<span style="font-size: large;">1 green and 1 red bell pepper (diced)</span></div><div style="margin: 0pt 10px;"><span style="font-size: large;">1 cup chickpeas</span><br />
<span style="font-size: large;">1/4 cup raisins</span></div> <span style="font-size: large;"></span><span style="font-size: large;">1/2 teaspoon paprika</span> <div style="margin: 0pt 10px;"><span style="font-size: large;">1 cup pork or chicken stock</span><br />
<span style="font-size: large;">2 teaspoons of patis (fish sauce)</span></div><span style="font-size: large;"> 3 tablespoons oil</span><br />
<div style="margin: 0pt 10px;"><span style="font-size: large;">1 tablespoon atsuete oil (optional)</span><br />
<span style="font-size: large;">3 tomatoes (diced)1 small head of garlic (minced)</span><br />
<span style="font-size: large;">1 medium size onion (diced)</span><br />
<span style="font-size: large;"> 2 medium size carrot </span></div><span style="font-size: large;"><br />
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<span style="font-size: large;"><u><b>INSTRUCTIONS: </b></u></span><br />
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<ul><li> <div style="margin: 0pt 10px;"><span style="font-size: large;">In a pan or wok, heat cooking oil and atsuete oil.</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis, carrot and the stock.</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">Salt and pepper to taste.</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">Serve hot with white rice.</span></div></li>
</ul>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-42694476789477394752011-08-02T03:46:00.000-07:002011-08-02T03:57:55.151-07:00POCHERO 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.<br />
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.<br />
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<u><b>BEEF POCHERO</b></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsJPzGvrNDR7ju-Ubwp09ZuWMMyJhw7KMsnecykJDcjq6ufWfzI_j5jjjTfYHHSKObSKZbLidfXoH0qdyn38V2SFSex8U-12-s8QbnBjPrtAuQKXiJnESH6bBBn1OrMFDkGeT4d0YUwXj/s1600/3633537925_aefa9c75f0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsJPzGvrNDR7ju-Ubwp09ZuWMMyJhw7KMsnecykJDcjq6ufWfzI_j5jjjTfYHHSKObSKZbLidfXoH0qdyn38V2SFSex8U-12-s8QbnBjPrtAuQKXiJnESH6bBBn1OrMFDkGeT4d0YUwXj/s1600/3633537925_aefa9c75f0.jpg" /></a></div><br />
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<b>INGREDIENTS: </b><br />
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1 to 2 pounds sirloin steak, sliced into small pieces<br />
1 ripe plantain banana, cut into serving pieces<br />
1 pepperoni or chorizo<br />
½ medium-sized green cabbage, sliced<br />
8 peppercorns<br />
1/2 plantain, peeled and boiled<br />
1 clove garlic, finely crushed<br />
6 cups water<br />
2 cloves garlic, crushed<br />
6-ounce can chick peas<br />
1 bunch green onions or scallions<br />
1 small sweet potato or yam, peeled and boiled<br />
1 potato, quartered<br />
2 tablespoons oil<br />
1/4 pound green beans<br />
1 small onion, quartered<br />
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<b>INSTRUCTIONS </b><br />
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1. Simmer beef in water until tender. Set aside broth.<br />
2. Boil potato in beef broth and set aside. Boil plantain and set aside.<br />
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.<br />
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.<br />
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.<br />
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<u><b>PORK POCHERO </b></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbsn5Xx-qo8ICgbIP5YBXDQIloTk_PzwjFH8Yw-3eVO1VvgnX0cVomSE76mBxWVZ7VL-RpGPS0Nof6SMZxjK8jgmuHMdhd66BLiFJCt4HI_dFi6b8FqrvproN1lrKXhAYPW2xt3rwuwpB/s1600/bif_pochero_%2528Beef_Pochero%2529-1280.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbsn5Xx-qo8ICgbIP5YBXDQIloTk_PzwjFH8Yw-3eVO1VvgnX0cVomSE76mBxWVZ7VL-RpGPS0Nof6SMZxjK8jgmuHMdhd66BLiFJCt4HI_dFi6b8FqrvproN1lrKXhAYPW2xt3rwuwpB/s1600/bif_pochero_%2528Beef_Pochero%2529-1280.JPG" /></a></div><br />
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<b>INGREDIENTS</b><br />
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<ul class="ingredients"><li class="ingredient">2 lbs Pork, cut into small cubes</li>
<li class="ingredient">1 oz Chorizo</li>
<li class="ingredient">4 Chopped green onions</li>
<li class="ingredient">1 Celery stalk</li>
<li class="ingredient">1 head Cabbage</li>
<li class="ingredient">2 Potatoes, cut into small cubes</li>
<li class="ingredient">1/4 lb Green string beans</li>
<li class="ingredient">1 Chopped green pepper</li>
<li class="ingredient">2 tbsps Peanut oil</li>
<li class="ingredient">2 cloves Crushed garlic</li>
<li class="ingredient">1/2 cup Tomato sauce</li>
<li class="ingredient">1 cup Garbanzo beans</li>
<li class="ingredient">2 tbsps Salt</li>
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<b>INSTRUCTIONS </b><br />
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<ol class="instructions"><li class="instruction">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. </li>
<li class="instruction">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.</li>
<li class="instruction">Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.</li>
<li class="instruction">Serves 8.</li>
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<span style="font-size: large;"><u><b>FISH POCHERO</b></u></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWvDWISHTy0X28vnXl3plCEf06wBfD_c6uPtFO8tsPT_MHokwy9OLzPrhx3uSqMvSrw3BnEHITA9svDc6hjgCzpu9uW7YLOrGedp0BPHB-HhhDuAOk1ABtvzfVLfh3FWp3AUJN0ljnVoz/s1600/images.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWvDWISHTy0X28vnXl3plCEf06wBfD_c6uPtFO8tsPT_MHokwy9OLzPrhx3uSqMvSrw3BnEHITA9svDc6hjgCzpu9uW7YLOrGedp0BPHB-HhhDuAOk1ABtvzfVLfh3FWp3AUJN0ljnVoz/s1600/images.jpeg" /></a></div><br />
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<span style="font-size: large;"><b><span style="font-family: arial;">INGREDIENTS</span></b></span><br />
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<span style="font-size: large;"><span style="font-family: Arial;">4 cloves garlic, crushed</span><br />
<span style="font-family: Arial;">1 medium onion, sliced</span><br />
<span style="font-family: Arial;">4 medium-sized (400g) fish (salmon or any lean fish), each cut in half</span><br />
<span style="font-family: Arial;">3 pcs medium saba banana, cut into 4 (with peel)</span><br />
<span style="font-family: Arial;">1 medium (200 g) camote (sweet potato), cut into chunks</span><br />
<span style="font-family: Arial;">10 pcs (170 g) sitaw, cut 2 inches long</span><br />
<span style="font-family: Arial;">1 can (227 g) tomato sauce</span><br />
<span style="font-family: Arial;">2 medium heads (200 g) pechay, stalks separated from leaves</span></span><br />
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<span style="font-size: large;"><b>INSTRUCTIONS</b></span><br />
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<span style="font-size: large;"><span style="font-family: Arial;">1. Saute garlic and onions. Pour in 2 1/2 cups water.</span><br />
<span style="font-family: Arial;">2. Season with 1 tbsp rock salt, 1/2 tsp pepper and 1 tsp white sugar.</span><br />
<span style="font-family: Arial;">3. Add saba and sweet potato when water boils. Simmer for 5 minutes. Add sitaw and tomato sauce.</span><br />
<span style="font-family: Arial;">4. Simmer for another 15 minutes. Add fish and pechay. Simmer until cooked or about 5 minutes.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Makes 8 servings.</span></span><br />
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<u><b>CHICKEN POCHERO</b></u></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8wvAkArCIBHy0JN7TCoysj6Ot3nGTsaM_z4vXJxreJ_pnojRJTVCxsoCkmEgl2j3kw-1BFDdWlpl4SLFDziFrn8FbuDIe5jMJA1OfVkio1kVBmbTkCZfXdNPOGC2vD77YHw09LZUFu2U/s1600/Chicken-Pochero.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8wvAkArCIBHy0JN7TCoysj6Ot3nGTsaM_z4vXJxreJ_pnojRJTVCxsoCkmEgl2j3kw-1BFDdWlpl4SLFDziFrn8FbuDIe5jMJA1OfVkio1kVBmbTkCZfXdNPOGC2vD77YHw09LZUFu2U/s1600/Chicken-Pochero.jpg" /></a></div><br />
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<span style="font-size: large;">INGREDIENTS: </span><br />
<span style="font-size: large;"></span>1 whole chicken (about 1 k.), cut into 16 pieces<br />
<div class="MsoNormal">1 whole garlic, crushed</div><div class="MsoNormal">2 onions, chopped</div><div class="MsoNormal">2 tomatoes, chopped</div><div class="MsoNormal">1/2 c. of tomato paste</div><div class="MsoNormal">1 chorizo de bilbao, minced</div><div class="MsoNormal">2-3 c. of broth (water will do if no broth is available)</div><div class="MsoNormal">1 carrot</div><div class="MsoNormal">6 saba bananas</div><div class="MsoNormal">3 kamote (sweet potatoes)</div><div class="MsoNormal">1/2 head of cabbage</div><div class="MsoNormal">100 g. of baguio beans (also known as french string beans)</div><div class="MsoNormal">3 tbsps. of olive oil</div><div class="MsoNormal">2-3 c. of cooking oil</div><div class="MsoNormal">salt and pepper to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: large;"><b>INSTRUCTIONS </b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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.</div><div class="MsoNormal">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.</div><div class="MsoNormal">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.</div><div class="MsoNormal"><o:p></o:p>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.</div><span style="font-size: large;"><br />
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</span>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-81347466908984173092011-07-30T02:30:00.000-07:002011-07-30T07:16:08.634-07:00BEEF 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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtcwbmzq3Ggi3NhJjyvDhR6Lqu2M4QhflVllSLsyVvgiWMlf4RVXI1W9Fb-U3uqey3tm7b_4pmm6bSaCripaAp3ICUAdFgQ5UAGgEimyBmRTAthUm8kAYRAqcrvm6o3yzEoaWraYuiDjg/s1600/PIC01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtcwbmzq3Ggi3NhJjyvDhR6Lqu2M4QhflVllSLsyVvgiWMlf4RVXI1W9Fb-U3uqey3tm7b_4pmm6bSaCripaAp3ICUAdFgQ5UAGgEimyBmRTAthUm8kAYRAqcrvm6o3yzEoaWraYuiDjg/s640/PIC01.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMJaSIaf74IK-fmZGFIHV0igcw8u9iTrE3_kPkmKeehqSnVCTItd2fo3E2y1Phjg_Yap9txXtq22N1w6IQVNGwjz3eJwhXU6LCZ1qe218yUn2xNIf8uEbguC7TF03ke1ERVYZabkO7cUL/s1600/pic02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMJaSIaf74IK-fmZGFIHV0igcw8u9iTrE3_kPkmKeehqSnVCTItd2fo3E2y1Phjg_Yap9txXtq22N1w6IQVNGwjz3eJwhXU6LCZ1qe218yUn2xNIf8uEbguC7TF03ke1ERVYZabkO7cUL/s1600/pic02.jpg" /></a></div><br />
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<span style="font-size: large;">Serves: 6 Persons</span><br />
<span style="font-size: large;">COOKING TIME : 2 1/2 hours </span><br />
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b></span><br />
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<span style="font-size: large;">2 kg beef bone marrow, have your butcher chop it into small pieces </span><br />
<span style="font-size: large;">1 kg boneless beef shank or stewing beef </span><br />
<span style="font-size: large;">1 onion, peeled and sliced </span><br />
<span style="font-size: large;">3 liters water </span><br />
<span style="font-size: large;">2-3 medium potatoes, peeled and quartered </span><br />
<span style="font-size: large;">2-3 saga (plantain) bananas, each cut into two pieces </span><br />
<span style="font-size: large;">1 whole medium cabbage, quartered </span><br />
<span style="font-size: large;">3-4 tablespoons fish sauce (patis) </span><br />
<span style="font-size: large;">Salt and pepper to taste</span><br />
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<span style="font-size: large;"><u><b>INSTRUCTIONS</b></u></span><br />
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<span style="font-size: small;">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. </span><br />
<span style="font-size: small;">2. Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. </span><br />
<span style="font-size: small;">3. Lower heat and simmer for about 40 minutes. </span><br />
<span style="font-size: small;">4. Add the boneless beef shank or stewing beef and return to the boil. </span><br />
<span style="font-size: small;">5. When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours. </span><br />
<span style="font-size: small;">6. Add the potatoes and bananas. </span><br />
<span style="font-size: small;">7. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. </span><br />
<span style="font-size: small;">8. Add the cabbage and stir in fish sauce, salt and pepper to taste. </span><br />
<span style="font-size: small;">9. Cook until cabbage is tender-crisp, about 2 minutes.Serve with rice</span><br />
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<span style="font-size: small;"> <b>SHARE and ENJOY</b></span><br />
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</span>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-59503960436577719422011-07-29T04:16:00.000-07:002011-07-29T04:17:55.236-07:00CHICKEN 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.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITQYgB97D9wqwPF41m5BhNSI189GPlMiqf2fD5Rsg93XEzTw4TLYlAsGbyBjz0C5H3oXQarsOvayoe_r9vGss_6uJ2O3UYFYXvJhNu-ggxZi6r9es-RYx4T8blyrN5kv8L3YXpuMOlHJ_/s1600/Chicken-Binakol.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITQYgB97D9wqwPF41m5BhNSI189GPlMiqf2fD5Rsg93XEzTw4TLYlAsGbyBjz0C5H3oXQarsOvayoe_r9vGss_6uJ2O3UYFYXvJhNu-ggxZi6r9es-RYx4T8blyrN5kv8L3YXpuMOlHJ_/s1600/Chicken-Binakol.jpg" /></a></div> 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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHl4Pz7EXdK504RPBnyfv9uXExP-yv4c33nHrT7M4zQsPMkRwIKiLPD7_nS8JT-YsUnQw9Pr9XZ0FaC10WwkRZXjOyprGM498UpmMjVOYPBO_WrqV-4PmDRqJ-5ch1PcewxAnvUz8TKCk/s1600/img_94881.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHl4Pz7EXdK504RPBnyfv9uXExP-yv4c33nHrT7M4zQsPMkRwIKiLPD7_nS8JT-YsUnQw9Pr9XZ0FaC10WwkRZXjOyprGM498UpmMjVOYPBO_WrqV-4PmDRqJ-5ch1PcewxAnvUz8TKCk/s1600/img_94881.jpg" /></a></div><br />
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<span style="font-size: large;"><u><b>INGREDIENTS</b></u></span><br />
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<span style="font-size: large;">1 whole chicken (about 1 1/2 to 2 lbs), cut into serving pieces</span><br />
<span style="font-size: large;">3 cups young coconut water</span><br />
<span style="font-size: large;">1 1/2 cups young coconut meat</span><br />
<span style="font-size: large;">2 cups chicken broth</span><br />
<span style="font-size: large;">2 1/2 tablespoons fish sauce</span><br />
<span style="font-size: large;">1 small green papaya, wedged</span><br />
<span style="font-size: large;">1 cup hot pepper leaves</span><br />
<span style="font-size: large;">4 stalks lemon grass, cut in 1 inch length and pounded</span><br />
<span style="font-size: large;">1 medium onion, chopped</span><br />
<span style="font-size: large;">1 knob ginger(about 1 tablespoon), chopped</span><br />
<span style="font-size: large;">4 cloves garlic, minced</span><br />
<span style="font-size: large;">1/2 teaspoon ground black pepper</span><br />
<span style="font-size: large;">3 tablespoons cooking oil</span><br />
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<span style="font-size: large;"><b><u>INSTRUCTIONS </u></b></span><br />
<span style="font-size: large;"><b><u> </u></b></span><br />
<span style="font-size: large;">1. Heat a cooking pot and pour-in cooking oil.</span><br />
<span style="font-size: large;">2. Saute garlic when the oil is hot.</span><br />
<span style="font-size: large;">3. Put-in onions, ginger, and lemon grass, and then cook for 1 minute.</span><br />
<span style="font-size: large;">4. Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)</span><br />
<span style="font-size: large;">5. Add ground black pepper and fish sauce. Stir.</span><br />
<span style="font-size: large;">6. Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.</span><br />
<span style="font-size: large;">7. Add the green papaya. Cook for 5 minutes.</span><br />
<span style="font-size: large;">8. Put-in the hot pepper leaves and cook for a minute more.</span><br />
<span style="font-size: large;">9. Turn the heat off, and then transfer to a serving bowl.</span><br />
<span style="font-size: large;">10. Serve with steamed rice.</span><br />
<span style="font-size: large;">11. Share and enjoy!</span><br />
<span style="font-size: large;"><b><u> </u></b></span><br />
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<span style="font-size: large;">---Good for 4 to 6 Persons.----</span>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-25043232695929688972011-07-28T02:06:00.000-07:002011-07-28T02:06:16.582-07:00MEAT-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 .<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXEgY_UWuopgfHoQ-LcDpvJzyzHREDoMy_lmHMMXtr6v0z7riYhPipmeY5EnDtR0Ug-8yMnX6th07P2GIW9IBSRot7Gemm95t6J4wRN5UedE12zyLNPoIfW4fN8DAQTK5nmisAHcyK7vy/s1600/540701041_4930a3cfb7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXEgY_UWuopgfHoQ-LcDpvJzyzHREDoMy_lmHMMXtr6v0z7riYhPipmeY5EnDtR0Ug-8yMnX6th07P2GIW9IBSRot7Gemm95t6J4wRN5UedE12zyLNPoIfW4fN8DAQTK5nmisAHcyK7vy/s1600/540701041_4930a3cfb7.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXLinVweYCgix3M1vmnpbqsgPWbg7JhcHUrP4rBQHPvP2bV5ASsbVY9FuxZpzKRDDQOgR_-cJF3v2s1ZY0vELWVxZzvkyBfGKHwCerx1fZLnelCVuBFT6gPmfIHQxKRUqiC_xIAxuGy3p/s1600/Pinakbet-300x247.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXLinVweYCgix3M1vmnpbqsgPWbg7JhcHUrP4rBQHPvP2bV5ASsbVY9FuxZpzKRDDQOgR_-cJF3v2s1ZY0vELWVxZzvkyBfGKHwCerx1fZLnelCVuBFT6gPmfIHQxKRUqiC_xIAxuGy3p/s1600/Pinakbet-300x247.jpg" /></a></div><br />
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<b> </b> NOTE: ESTIMATED TIME OF COOKING<b> </b>IS 30 MINUTES<br />
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<span style="font-size: x-large;"><u><b>INGREDIENTS: </b></u></span><br />
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<span style="font-size: large;">1/4 lb pork, thinly sliced</span><br />
<span style="font-size: large;">1 large egg plant, chopped</span><br />
<span style="font-size: large;">1 medium-sized bitter melon, chopped</span><br />
<span style="font-size: large;">1/4 lb squash, chopped into 2x1 inch cubes</span><br />
<span style="font-size: large;">3 pieces large tomato, sliced</span><br />
<span style="font-size: large;">1 piece onion, sliced</span><br />
<span style="font-size: large;">1 tbsp ginger, minced</span><br />
<span style="font-size: large;">3 cloves garlic, crushed</span><br />
<span style="font-size: large;">6 to 8 pieces okra</span><br />
<span style="font-size: large;">1 bunch string beans, cut in 3 inches length</span><br />
<span style="font-size: large;">4 tbsp shrimp paste</span><br />
<span style="font-size: large;">1 cup water</span><br />
<span style="font-size: large;">3 tbsp cooking oil</span><br />
<span style="font-size: large;">salt and pepper</span><br />
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<span style="font-size: large;"><u><b>INSTRUCTIONS: </b></u></span><br />
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<span style="font-size: large;">1. Heat the pan and put the cooking oil.</span><br />
<span style="font-size: large;">2. When oil is hot enough, saute the garlic, ginger, onion, and tomato</span><br />
<span style="font-size: large;">3. Add the pork and cook until color turns light brown (about 5 to 8 minutes)</span><br />
<span style="font-size: large;">4. Put-in the shrimp paste and cook for 2 minutes.</span><br />
<span style="font-size: large;">5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender</span><br />
<span style="font-size: large;">6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft</span><br />
<span style="font-size: large;">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)</span><br />
<span style="font-size: large;">8. Serve hot with steamed white rice. Share and Enjoy!</span><br />
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</span>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-35369420669595936662011-07-27T05:25:00.000-07:002011-07-27T05:56:46.349-07:00AFRITADA (Braise in Tomato Sauce) <b> Pork Afritada</b>, 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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VEIzspzkMQAdxs0qeEMTgP1eLjLUiHY93NUGLv7ltkJec8izryZjmttQfEIEC4Zf_HWSW3DBjkk-gr8EzpKt4HdhNXL0Bybig0NSqwns6hSGB4zzp-UuPYq7M7D1zH4pA14Pdh27gmgd/s1600/afritada-1024x768.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VEIzspzkMQAdxs0qeEMTgP1eLjLUiHY93NUGLv7ltkJec8izryZjmttQfEIEC4Zf_HWSW3DBjkk-gr8EzpKt4HdhNXL0Bybig0NSqwns6hSGB4zzp-UuPYq7M7D1zH4pA14Pdh27gmgd/s640/afritada-1024x768.jpg" width="640" /></a></div><br />
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<b><u>INGREDIENTS</u></b><br />
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<b>1 lb. pork, cut into serving pieces</b><br />
<b>1 tsp. salt</b><br />
<b>1/8 tsp. pepper</b><br />
<b>3 cloves garlic, minced</b><br />
<b>1 onion, sliced</b><br />
<b>1 tbsp. <i></i> (fish sauce)</b><br />
<b>4 potatoes, peeled and quartered</b><br />
<b>1 cup water</b><br />
<b>1/2 cup tomato sauce</b><br />
<b>1 red bell pepper, sliced</b><br />
<b>1 green bell pepper, sliced</b><br />
<b>2 tbsp. fine breadcrumbs (or flour, or cornstarch)</b><br />
<b>vegetable oil</b><br />
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<b><u> INSTRUCTIONS </u></b><br />
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Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.<br />
Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.<br />
Add and saute garlic until fragrant. Stir in onion until soft and translucent. Season with fish sauce and then add<br />
potatoes, stir-fry for a few minutes.<br />
Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to<br />
30 minutes or until pork is cooked and potatoes are tender.<br />
Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or<br />
cornstarch, if using). Stir and blend and let simmer for another few more minutes.<br />
Remove from heat. Transfer to a serving dish and serve hot.<br />
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<span style="font-size: x-large;"><b> A</b></span>nother chicken tomato based recipe that will surely captured your attention is this <b>CHICKEN AFRITADA</b>, 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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXVYk7BbX-SKQ1wSvgVh2aLoVn8qkDb6HkIdapD8W4SVVNERqnmihFJEioYnRAXi7YAoQjuKqUOvC33OvyvlumOr7F_br89RgRSg6IKAPEe7RRmGG4N-EXnCRYi1cHHieD5fwjnsFX27n/s1600/024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXVYk7BbX-SKQ1wSvgVh2aLoVn8qkDb6HkIdapD8W4SVVNERqnmihFJEioYnRAXi7YAoQjuKqUOvC33OvyvlumOr7F_br89RgRSg6IKAPEe7RRmGG4N-EXnCRYi1cHHieD5fwjnsFX27n/s400/024.JPG" width="400" /></a></div><br />
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<u><b> INGREDIENTS</b></u><br />
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2 lbs chicken, cut into serving pieces<br />
1 large potato, quartered<br />
1 large carrot, sliced<br />
1 large bell pepper, sliced<br />
1 cup green peas<br />
8 ounces tomato sauce<br />
4 cloves garlic, minced<br />
4 pieces hot dogs, sliced<br />
1 medium onion, diced<br />
1 1/4 cups chicken broth or stock<br />
2 pieces dried bay leaves<br />
1 teaspoon granulated white sugar<br />
4 tablespoons cooking oil<br />
Salt and ground black pepper to taste<br />
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<u><b>INSTRUCTIONS</b></u><br />
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Pour-in cooking oil in a cooking pot or casserole then apply heat.<br />
Pan-fry the chicken until the color turns light brown (about 3 minutes per side).<br />
Remove the chicken from the cooking pot.<br />
On the same cooking pot, saute garlic and onions.<br />
Put-in the sliced hot dogs and pan-fried chicken then cook for a minute.<br />
Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.<br />
Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.<br />
Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.<br />
Turn-off heat then transfer to a serving plate.<br />
Serve with steamed rice. Share and enjoy!<br />
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<b><u> </u></b><br />
<div class="separator" style="clear: both; text-align: center;"></div>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-65786725487061073062011-07-27T03:12:00.000-07:002011-07-27T03:27:05.785-07:00CALDERETA (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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1v8ijFBdkNsSekWHSXoT5myTCwhEy3QK9eVNs2t9gado6oWF81wkkNBOpcrCqbLNoshyphenhyphenvM-VmcQFQJQZ0WCmap_z349dhKLUnilNWq3_aXe2fpaZdtThUJy8oXjJmgoRged4edzz-51L/s1600/dd.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1v8ijFBdkNsSekWHSXoT5myTCwhEy3QK9eVNs2t9gado6oWF81wkkNBOpcrCqbLNoshyphenhyphenvM-VmcQFQJQZ0WCmap_z349dhKLUnilNWq3_aXe2fpaZdtThUJy8oXjJmgoRged4edzz-51L/s1600/dd.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div> 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.<br />
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<span style="font-size: large;"><u><b>INGREDIENTS</b></u></span><span class="amount"><span class="value"> </span></span><br />
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<b><span class="amount"><span class="value">2 </span> <span class="type">lbs</span></span> <span class="name"> goat meat, cut into 1 1/2 inch cubes</span><span class="amount"><span class="value"> </span></span></b><br />
<b><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> distilled white vinegar<span class="amount"><span class="value"> </span></span></b><br />
<b><span class="amount"><span class="value">1 1/4</span> <span class="type">teaspoons</span></span> salt<span class="amount"><span class="value"> </span></span></b><br />
<b><span class="amount"><span class="value">4 </span> <span class="type">tablespoons</span></span> olive oil<span class="amount"><span class="value"> </span></span></b><br />
<b><span class="amount"><span class="value">5 </span> <span class="type"></span></span> garlic cloves, peeled and minced<span class="amount"><span class="value"> </span></span></b><br />
<b><span class="amount"><span class="value">1 </span> <span class="type">large</span></span> onion peeled and minced<span class="amount"><span class="value">1</span> <span class="type">(2 inch)</span></span> cinnamon sticks<span class="amount"><span class="value"> </span></span></b><br />
<b><span class="amount"><span class="value">2 </span> <span class="type"></span></span> bay leaves</b><br />
<div class="rz-ss-e serviceSize" style="display: block;"><b><span class="ingredient"></span><span class="amount"><span class="value">4 </span> <span class="type">teaspoons</span></span> tomato paste<span class="amount"><span class="value"></span></span></b></div><div class="rz-ss-e serviceSize" style="display: block;"><b><span class="amount"><span class="value">2 </span> <span class="type">medium</span></span> potatoes<span class="amount"><span class="value"></span></span></b></div><div class="rz-ss-e serviceSize" style="display: block;"><b><span class="amount"><span class="value">1/2</span> <span class="type">large</span></span> red bell pepper<span class="amount"><span class="value"></span></span></b></div><div class="rz-ss-e serviceSize" style="display: block;"><b><span class="amount"><span class="value">1 </span> <span class="type">tablespoon</span></span> whole black peppercorn</b></div><div class="rz-ss-e serviceSize" style="display: block;"><b>fresh ground black pepper</b> <script language="javascript">
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Note: cooking takes up to 2 and 1/2 hours<br />
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<u><span style="font-size: large;"><b>INSTRUCTIONS </b></span></u><br />
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<b>1. Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes. </b><br />
<b><i>2.</i> Drain the meat, saving the liquid, and pat it dry. <i> </i></b><br />
<b><i>3.</i> 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. <i> </i></b><br />
<b><i>4</i>. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. <i> </i></b><br />
<b><i>5</i>. Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices. <i> </i></b><br />
<b><i>6</i>. Put in black peppercorns, cinnamon stick and bay leaves. <i> </i></b><br />
<b><i>7.</i>.Stir and cook for another minute.<i> </i></b><br />
<b><i>8.</i> Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste. <i> </i></b><br />
<b><i>9.</i> Stir and cook for another minute. <i> </i></b><br />
<b><i>10.</i> Add 2 cups of waters and bring to boil. <i> </i></b><br />
<b><i>11.</i> Cover, bring the heat to low and cook for 15 minutes. <i> </i></b><br />
<b><i>12.</i> Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes. <i> </i></b><br />
<b><i>13.</i> When the meat has cooked for 15 minutes, add the potatoes. <i> </i></b><br />
<b><i>14.</i> Cover, and continue to cook for 45-60 minutes or until the meat is tender. <i> </i></b><br />
<b><i>15.</i> Seed the bell pepper and cut it into 1/4 inch wide strips. <i> </i></b><br />
<b><i>16.</i> When the meat is tender add the pepper into the stew.<i> </i></b><br />
<b><i>17</i>. Stir and cook for another 3-5 minutes</b><br />
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<b> </b>Since I already thought you how to cook a Goat caldereta, now I'm going to show you how to prepare Pork caldereta.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq9DgKwSHIx77NOXFonvW32nrry91oHG38-OvEGxdjshMYw7ExXnZtvZSBIqfuJT5Ek23kmO9epx7DxxIEN1iY9iFDnB08hlEb1fLH8fAhPpC7jekYOt_Tz_BWGM_jumB7gO-MFnL4q20/s1600/6823fd51460491327de76a46346982e8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq9DgKwSHIx77NOXFonvW32nrry91oHG38-OvEGxdjshMYw7ExXnZtvZSBIqfuJT5Ek23kmO9epx7DxxIEN1iY9iFDnB08hlEb1fLH8fAhPpC7jekYOt_Tz_BWGM_jumB7gO-MFnL4q20/s640/6823fd51460491327de76a46346982e8.jpg" width="640" /></a></div> <b> <span class="instructions"></span></b><br />
<u><span style="font-size: large;"><b>INGREDIENTS</b></span></u><br />
<ol id="ingredients"><li itemprop="ingredient">1/2 tablespoon peppercorns, crushed </li>
<li itemprop="ingredient">1/2 cup grated cheddar cheese </li>
<li itemprop="ingredient">1 small can liver spread </li>
<li itemprop="ingredient">2 medium size potatoes, cut into wedges </li>
<li itemprop="ingredient">2 medium size red/green bell pepper, cut into wedges </li>
<li itemprop="ingredient">2 pounds pork with bones and skin, cut into serving pieces </li>
<li itemprop="ingredient">2 medium size onions, chopped </li>
<li itemprop="ingredient">1/2 head garlic, chopped </li>
<li itemprop="ingredient">1 cup pineapple juice </li>
<li itemprop="ingredient">1/2 cup cornstarch </li>
<li itemprop="ingredient">1 cup tomato sauce </li>
<li itemprop="ingredient">1/2 tsp hot sauce </li>
<li itemprop="ingredient">2-3 pieces,chilies</li>
<li itemprop="ingredient">3 pieces bay leaf </li>
<li itemprop="ingredient">cooking oil </li>
<li itemprop="ingredient">salt for taste</li>
</ol><span style="font-size: large;"><u><b> INSTRUCTIONS</b></u></span><br />
<span itemprop="instruction"><div class="entry-content"><div class="listings">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.</div></div></span> <span itemprop="instruction"> <div class="directions-circle">2</div><div class="entry-content"><div class="listings">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. </div></div></span> <span itemprop="instruction"> <div class="directions-circle">3</div><div class="entry-content"><div class="listings">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.</div></div></span><br />
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---- 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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYx4_FG6SRhGzcqH5FyeAsvJB_w7k2xTNMlnYvXrUZ0tJfrUgnqI8pxGmRz3Fh9EYLpbeoFU5a1fCmwsYVd8lwnLVi3WjJ-kUAAGnV8ohkU66q1z4wRjPP2-YYzx3tRStXNfej27wJob58/s1600/P1140614a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYx4_FG6SRhGzcqH5FyeAsvJB_w7k2xTNMlnYvXrUZ0tJfrUgnqI8pxGmRz3Fh9EYLpbeoFU5a1fCmwsYVd8lwnLVi3WjJ-kUAAGnV8ohkU66q1z4wRjPP2-YYzx3tRStXNfej27wJob58/s640/P1140614a.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><u><b><br />
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<u><b>INGREDIENTS</b></u><br />
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1 big size milk fish, about half kilo, sliced.<br />
1 large size sweet potato, sliced<br />
1 packet caldereta mix<br />
1 medium size green or red bell pepper, julienne<br />
1/2 tsp. red chili flakes<br />
1 cup grated cheddar cheese<br />
1/4 head garlic, chopped<br />
1 small size onion chopped<br />
1-2 pcs. bay leaf<br />
salt and pepper<br />
cooking oil<br />
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<u><b>INSTRUCTIONS</b></u><br />
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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.<br />
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*If you have some inquiries regarding the recipes and procedures, please don't hesitate to drop a comment *Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-1647257846999968062011-07-26T02:24:00.000-07:002011-07-26T02:24:03.873-07:00STEWED WHOLE DUCK (PATOTIN) Stewed Whole Duck or locally known in Philippines as "patotin" is popular in the province of Cotabato and ilo-ilo as one of the most delicious appetizer, somehow known for its unique taste but in simple way of cooking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWq7zc9aOMWCu3duk2hJ2sRhyphenhyphenX6IjDKAg5NNvH3BFUPc7UeagNdlb_z61lFjTge_3LbJtrw_zqkNDTqTRm73XBeMup6mV0-lgzcQEOIpzMoxj7Ne8RAbqkA0kE41AMwYtunE6fj1OBRGr3/s1600/aloy2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWq7zc9aOMWCu3duk2hJ2sRhyphenhyphenX6IjDKAg5NNvH3BFUPc7UeagNdlb_z61lFjTge_3LbJtrw_zqkNDTqTRm73XBeMup6mV0-lgzcQEOIpzMoxj7Ne8RAbqkA0kE41AMwYtunE6fj1OBRGr3/s1600/aloy2.jpg" /></a></div><br />
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<u><b>INGREDIENTS: </b></u><br />
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<span style="font-size: small;"><b>1 whole duck, dressed <br />
1 liter Sprite or 7 Up <br />
1/2 cup brown sugar <br />
1 tsp salt <br />
5 cloves garlic <br />
3 bay leaves <br />
1 tsp peppercorns, crushed <br />
1/2 cup onion leaves (cut into 1 inch long) <br />
lemon grass </b></span><br />
<b>1 can pineapple tid bits</b><br />
<b>2 pcs carrots</b><br />
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<u><b>PROCEDURES: </b></u><br />
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stuff duck with lemon grass.<br />
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mix remaining ingredients in a pot and cook duck over medium heat.<br />
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cook until duck is tender. simmer until sprite mixture thickens. serve.<br />
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you can add a cup of coconut vinegar (Tuba) if you are using Sprite/7 Up and wants your Patotin have a reddish color<br />
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you can also use Coke instead of Sprite/7 Up. Don't add Tuba as Coke will already give your dish a redish tint.<br />
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don't cook over high heat especially towards the last part of cooking. this may make your sauce bitter.<br />
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adjust measurements according to your taste preference<br />
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SERVE IT HOTWilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com13tag:blogger.com,1999:blog-6360507032161496829.post-25690163608397618302011-07-26T01:49:00.000-07:002011-07-26T01:51:46.311-07:00KARE - KARE With many Filipinos, the dish they called KARE-KARE cannot be complete without shrimp paste. Its a comfort food for Filipinos, and is perennial family favorite in both local and overseas Filipino Households. The origin of this dish cannot be told. It is said to be originated in Pampanga while others said that it was from MORO who once settled in Manila before the arrival of Spanish which came from Sulu and Tawi-Tawi. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-03zB-OMpZFv9OOtC6blaypk9Xl7TXk_Yijz1A6eP-3z0gHsK2Wk6fEibJjxdiiOzQ7DfoesRY_D4Yq7uBqs415ypyn2licz73BgO_bEQFWRj7BqZzbVXkLPq1W30R1uoESFGA0H8v7eD/s1600/kare_kare.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-03zB-OMpZFv9OOtC6blaypk9Xl7TXk_Yijz1A6eP-3z0gHsK2Wk6fEibJjxdiiOzQ7DfoesRY_D4Yq7uBqs415ypyn2licz73BgO_bEQFWRj7BqZzbVXkLPq1W30R1uoESFGA0H8v7eD/s1600/kare_kare.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6aFQqHoJMHokzKblFx-cl3mXKAZea0Je0AU8u9JjdhAuJ15y5MorlKs0qolZQiIhloai7fnJIsoz1H69lQ0Oz7ZPa6nWb-BXHSwzdKs7nthIQiau_e6VYnvBXD8RneEUyprRy-iZXLYT/s1600/kare-kare.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6aFQqHoJMHokzKblFx-cl3mXKAZea0Je0AU8u9JjdhAuJ15y5MorlKs0qolZQiIhloai7fnJIsoz1H69lQ0Oz7ZPa6nWb-BXHSwzdKs7nthIQiau_e6VYnvBXD8RneEUyprRy-iZXLYT/s1600/kare-kare.jpg" /></a></div> <br />
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One of the most delicious food ever discovered and now soaring its Popularity to its neighboring country. Kare-Kare has been infiltrated the heart of every Filipinos and well love for its amazing taste.<br />
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The estimated time for cooking is 2 hours.<br />
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<u><b><span style="font-size: large;">Ingredients. </span></b></u><br />
<div style="margin: 0pt 10px;"><br />
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<ul><li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>3 cups of peanut butter</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>1/4 cup grounded toasted rice</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>1/2 cup cooked bagoong alamang (anchovies)</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>2 pieces onions, diced</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>2 heads of garlic, minced</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>4 tablespoons atsuete oil</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>4 pieces eggplant, sliced 1 inch thick</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>1 bundle Pechay (Bok choy) cut into 2 pieces</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>1 bundle of sitaw (string beans) cut to 2" long</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>1 banana bud, cut similar to eggplant slices, blanch in boiling water</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>1/2 cup oil</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>8 cups of water</b></span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: small;"><b>Salt to taste</b></span></div><div style="margin: 0pt 10px;"><br />
</div><div style="margin: 0pt 10px;"><br />
</div><h3 style="margin: 5px 10px;"><u><span style="font-size: x-small;"><span style="font-size: large;">INSTRUCTIONS</span></span> <b><span style="font-size: small;"> </span></b></u></h3><h3 style="margin: 5px 10px;"><b><span style="font-size: small;"> </span></b></h3></li>
<li><div style="margin: 0pt 10px;"><b><span style="font-size: small;">In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.</span></b></div><div style="margin: 0pt 10px;"><b><span style="font-size: small;"> </span></b></div></li>
<li> <div style="margin: 0pt 10px;"><b><span style="font-size: small;">In a big pan or wok, heat oil and atsuete oil. </span></b></div><div style="margin: 0pt 10px;"><b><span style="font-size: small;"> </span></b></div></li>
<li> <div style="margin: 0pt 10px;"><b><span style="font-size: small;">Saute garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste</span></b></div><div style="margin: 0pt 10px;"><br />
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<li> <div style="margin: 0pt 10px;"><b><span style="font-size: small;">Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.</span></b></div><div style="margin: 0pt 10px;"><b><span style="font-size: small;"> </span></b></div></li>
<li> <div style="margin: 0pt 10px;"><b><span style="font-size: small;">Serve with shrimp paste on the side and hot plain rice.</span></b></div></li>
</ul>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-23926978378580257922011-07-24T08:38:00.000-07:002011-07-24T23:18:12.841-07:00BICOL EXPRESS <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLaIMDq5XYdojosmi4g65ZT2dVugrpo9PgFCxNCBfn0AZQ3oLzdu0zouPEFxF4VmAN_0qf87KFTc11YdWqSDQdkSAqyt6IBk-wvHWH5z0gpVFzQX9ce418Kk7AMi-p46DItssg6DAVmIa/s1600/aex2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLaIMDq5XYdojosmi4g65ZT2dVugrpo9PgFCxNCBfn0AZQ3oLzdu0zouPEFxF4VmAN_0qf87KFTc11YdWqSDQdkSAqyt6IBk-wvHWH5z0gpVFzQX9ce418Kk7AMi-p46DItssg6DAVmIa/s1600/aex2.JPG" /></a></div> <span style="font-size: large;">When you heard Bicol Express what is in your mind? A train maybe, but its not what it talks about. Bicol Express is a kind of Filipino dish Originated of course from Bicol, but was popularized in the district of Malate, Manila. </span><br />
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<span style="font-size: large;"> As it is thought, Bicol express has been invaded the world, not only in Philippines but also among other foreign countries, It is love because of its taste, the sizzling hot chilies that was being surround and of course the mixture of all ingredients over the pork.It is indeed one of my favorite dish. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMYx-IwIMtNQgP1bLd9_R71y0WzALWEDosJjGoFU9tcrgKJzPxwuNIeJKk0lP21wZLLBrm_OkRTUEmYzWkvI8h0DjcmMeSuCX5atSpY2ooSoUK0J6yzpXE-IhDPTXZ75aDZaaumbvJpZK/s1600/bicolxpress.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMYx-IwIMtNQgP1bLd9_R71y0WzALWEDosJjGoFU9tcrgKJzPxwuNIeJKk0lP21wZLLBrm_OkRTUEmYzWkvI8h0DjcmMeSuCX5atSpY2ooSoUK0J6yzpXE-IhDPTXZ75aDZaaumbvJpZK/s1600/bicolxpress.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnV0leKdAkzvbdu0FpV67klFshwYkq4vkAFQPAyiBn19R0FE7GE8dACLVO8ezmUaqqDHixiN6lq63EZ1q_gbxCq2i3gfPxe4IRXlr_Rc_w0rPo09hrh9BQcW39YR16X8HYOMmLkChn6qWt/s1600/bicolexpress.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnV0leKdAkzvbdu0FpV67klFshwYkq4vkAFQPAyiBn19R0FE7GE8dACLVO8ezmUaqqDHixiN6lq63EZ1q_gbxCq2i3gfPxe4IRXlr_Rc_w0rPo09hrh9BQcW39YR16X8HYOMmLkChn6qWt/s1600/bicolexpress.jpg" /></a></div><span style="font-size: large;"> </span><br />
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<span style="font-size: large;"><u><b>INGREDIENTS: </b></u></span><br />
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<ul><li> <div style="margin: 0pt 10px;"><span style="font-size: large;">1/4 kilo pork, thinly sliced</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">1 cup Baguio beans</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">3 cups long chili or jalapeno peppers</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">1 onion, minced</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">1 head of garlic, minced</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">1 cup coconut milk</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">1 cup coconut cream</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">2 tablespoons of cooking oil</span></div></li>
<li> <div style="margin: 0pt 10px;"><span style="font-size: large;">Salt to taste</span></div><div style="margin: 0pt 10px;"><br />
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</div><div style="margin: 0pt 10px;"><br />
</div><div style="margin: 0pt 10px;"><span style="font-size: large;"><u><b>PROCEDURES </b></u></span></div><div style="margin: 0pt 10px;"><br />
<span style="font-size: large;">1. In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.</span></div><div style="margin: 0pt 10px;"><br />
<span style="font-size: large;">2. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.In another pan, saute minced garlic and onion.</span></div><div style="margin: 0pt 10px;"><br />
<span style="font-size: large;">3. Add to the saute the browned pork.</span><br />
<span style="font-size: large;">Then add the coconut milk, bring to a boil and simmer for 10 minutes. </span><br />
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<span style="font-size: large;">4. Add the chili peppers, Baguio beans and cook until dish gets a little dry.</span></div><br />
<div style="margin: 0pt 10px;"><span style="font-size: large;">5. Add the coconut cream and simmer until the sauce thickens.</span><br />
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<span style="font-size: large;">6. Salt to taste.</span></div><div style="margin: 0pt 10px;"><br />
</div><div style="margin: 0pt 10px;"><span style="font-size: large;"> SERVE it HOT!! </span></div><div style="margin: 0pt 10px;"><br />
</div></li>
</ul>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-91003608524581909052011-07-24T07:09:00.000-07:002011-07-24T21:55:44.019-07:00LECHON (SUCKLING PIG)<b> Lechón</b> is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word <i>lechón</i> originated from the Spanish term <i>leche</i> (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Spanish, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.<br />
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3qP4eqvI_wQ36DQs1bF178Iik454HEeVvmt5pOOtqnbkPUUi8dDVlEVGokglJAHrlBE4SHlrsKzM1ljKvvqQIryCyhKdwURphIx2ED3nPKnFK9r5cdu9qG0JPnFq-O0GKkTD0MLGyxs3/s1600/lechon_quezon_city.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3qP4eqvI_wQ36DQs1bF178Iik454HEeVvmt5pOOtqnbkPUUi8dDVlEVGokglJAHrlBE4SHlrsKzM1ljKvvqQIryCyhKdwURphIx2ED3nPKnFK9r5cdu9qG0JPnFq-O0GKkTD0MLGyxs3/s1600/lechon_quezon_city.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCzjHbN0_vXCzQDNG2KMf9QzIQc6YGev5GYyGGSj01nVxUDs42KITlVG0oGkyLvZWZP7-MdI1lBeKZFigrRoMHrDgjOVuRoR6Jv_VmF0DAPFPhVOf_h4Km0Z2-0sKxRjeyPaKUbrRYZVV/s1600/Lechon-Cebu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCzjHbN0_vXCzQDNG2KMf9QzIQc6YGev5GYyGGSj01nVxUDs42KITlVG0oGkyLvZWZP7-MdI1lBeKZFigrRoMHrDgjOVuRoR6Jv_VmF0DAPFPhVOf_h4Km0Z2-0sKxRjeyPaKUbrRYZVV/s1600/Lechon-Cebu.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDrqDHxpQ8uPKzLc56PodQREkIpbEXvT6LwMpiumoE0TLPVEdBYNH4Qr2UFw5WBgmtnIBER6BmaNVqaAb-EGYxuc0y54ZQYu2RGp1C4wPhRBFWsXzzNLqpN_-L2qDyeUetQERVVVDmxbO/s1600/lechon-baboy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDrqDHxpQ8uPKzLc56PodQREkIpbEXvT6LwMpiumoE0TLPVEdBYNH4Qr2UFw5WBgmtnIBER6BmaNVqaAb-EGYxuc0y54ZQYu2RGp1C4wPhRBFWsXzzNLqpN_-L2qDyeUetQERVVVDmxbO/s320/lechon-baboy.jpg" width="320" /></a></div><br />
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Since it is already explained on how to cook Lechon, the one thing that is missing is the sauce.Unlike other lechon it is only being serve with Soy sauce, Lemon, and Chili. However if you are going to make your lechon very special, you need to make a Sauce. and that is I'm going to teach you how to prepare. <br />
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
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1 ¼ cup pig liver paste (use a food processor to liquefy slices of liver)<br />
2/ 3 cup bread crumbs<br />
3/4 cup apple cider vinegar or white vinegar<br />
2 ½ cups water<br />
2/3 cups brown sugar<br />
2 tablespoons garlic, minced<br />
½ cup onion, minced<br />
2 tablespoons bacon fat or cooking oil<br />
Salt and pepper to taste<br />
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<span style="font-size: large;"><b>Procedure: </b></span><br />
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<b>Procedure:</b><br />
<b><img alt="Lechon Sauce Step 1" class="size-large wp-image-4291 alignnone" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-1-1024x768.jpg" title="Lechon Sauce Step 1" width="450" /><br />
</b><br />
1. Heat a pan and put-in the bacon fat or cooking oil.<br />
<img alt="Lechon Sauce Step 2" class="size-large wp-image-4292 alignnone" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-2-1024x768.jpg" title="Lechon Sauce Step 2" width="450" /><br />
2. When the oil is hot enough, sauté the garlic and onions until the texture becomes soft.<br />
<img alt="Lechon Sauce Step 3" class="size-large wp-image-4293 alignnone" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-3-1024x768.jpg" title="Lechon Sauce Step 3" width="450" /><br />
3. Put-in the liver paste and cook for about 5 minutes in medium heat while stirring.<br />
<img alt="Lechon Sauce Step 4" class="alignnone size-large wp-image-4294" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-4-1024x768.jpg" title="Lechon Sauce Step 4" width="450" /><br />
4. Add the vinegar and bring to a boil. Stir for a minute.<br />
<img alt="Lechon Sauce Step 5" class="alignnone size-large wp-image-4295" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-5-1024x768.jpg" title="Lechon Sauce Step 5" width="450" /><br />
5. Pour-in water and bring to a boil.<br />
<img alt="Lechon Sauce Step 6" class="alignnone size-large wp-image-4296" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-6-1024x768.jpg" title="Lechon Sauce Step 6" width="450" /><br />
6. Stir-in the brown sugar and cook for 2 minutes.<br />
<img alt="Lechon Sauce Step 7" class="alignnone size-large wp-image-4297" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-7-1024x768.jpg" title="Lechon Sauce Step 7" width="450" /><br />
7. Add the bread crumbs and cook for another 2 minutes while stirring constantly.<br />
<img alt="Lechon Sauce Step 8" class="alignnone size-large wp-image-4298" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-8-1024x768.jpg" title="Lechon Sauce Step 8" width="450" /><br />
8. Add salt and pepper to taste.<br />
<img alt="Lechon Sauce Step 9" class="alignnone size-large wp-image-4303" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-9-1024x768.jpg" title="Lechon Sauce Step 9" width="450" /><br />
9. Turn off the heat and allow the sauce to cool down.<br />
<img alt="Lechon Sauce Step 10" class="alignnone size-large wp-image-4304" src="http://panlasangpinoy.com/wp-content/uploads/2010/03/Lechon-Sauce-Step-10-1024x768.jpg" title="Lechon Sauce Step 10" width="450" /><br />
10. Place the sauce in a blender then blend for a minute.<br />
11. Transfer the sauce in a serving bowl.<br />
12. Serve along with Lechon. Share and enjoy!<br />
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The crisp and redness of this dish makes your tummy bounce for excitement. However, it doesn't mean that all lechon taste the same because it depends on the ingredients that was being put to it. As far as I know, the most delicious lechon in Philippines can be found in Cebu and their secret is " LEMON GRASS"Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0tag:blogger.com,1999:blog-6360507032161496829.post-39090362730282123642011-07-23T08:37:00.000-07:002011-07-24T21:54:56.708-07:00SIZZLING SISIG<i><b> Sisig</b></i> is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated, in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.<br />
<i>Sisig</i> also refers to <b>Sizzling sisig</b>, a Filipino dish made from parts of pig's head and liver, usually seasoned with <i>calamansi</i> and chili peppers. <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Chili_peppers" title="Chili peppers"> </a><br />
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<h2><u><span class="mw-headline" id="Origin">Origin</span></u></h2><h2><span style="font-size: small;"> <b>The dish is said to have originated from local residents who bought unused pig heads from the commissaries of </b>Clark Air Base<b><span style="font-weight: normal;"> in </span>Angeles City, Pampanga</b><span style="font-weight: normal;"> Pig heads were purchased cheap since they were not used in preparing meals for the </span>U.S Air Force<span style="font-weight: normal;"> personnel stationed there.</span><sup> </sup><span style="font-weight: normal;">An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.</span></span> <span class="mw-headline" id="Origin"> </span></h2><h2><span class="mw-headline" id="Origin"><br />
</span></h2><h3><u><span class="mw-headline" id="Sisig_queen">Sisig queen</span></u></h3>Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974. Cunanan's trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, <i>calamansi</i> juice, chopped onions and chicken liver and served in hot plates. Today, varieties include <i>sisig ala pizzailo</i>, pork combination, green mussels, mixed seafood, ostrich <i>sisig</i>, spicy python, frog <i>sisig</i> and <i>towa't baboy</i> among others.<br />
<h3><span class="mw-headline" id="Sisig_queen"> </span></h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_e2uj01dBxzx9LJm7sRIF7bOgzvOZsw2ILkPEwq7M-kl9r3ln1llwrx21_nGdBK9xJ1SCDOLJKTefNfVCMUFkyX4tcFGtA-VITfABIqUr-JODgKYP39PSPAeXHtfiLSKmuE8arE2dNuX/s1600/6a00d8341c10d353ef00e54f6521cb8833-640wi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_e2uj01dBxzx9LJm7sRIF7bOgzvOZsw2ILkPEwq7M-kl9r3ln1llwrx21_nGdBK9xJ1SCDOLJKTefNfVCMUFkyX4tcFGtA-VITfABIqUr-JODgKYP39PSPAeXHtfiLSKmuE8arE2dNuX/s1600/6a00d8341c10d353ef00e54f6521cb8833-640wi.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRJmzKyieAmQ-sSU87uxAm3vw5WTeFC58Nu-oR6qis6qgCIl4ZSPmyswoGceeQQteHjDFoHHT1KSi5JoabtIKq17AvMGUOzlEtvOAFmjRpVjh1BlUbKYqc9gkLblusQ6jDng5AYwGyYg5V/s1600/sizzling+sisig+%2528small%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRJmzKyieAmQ-sSU87uxAm3vw5WTeFC58Nu-oR6qis6qgCIl4ZSPmyswoGceeQQteHjDFoHHT1KSi5JoabtIKq17AvMGUOzlEtvOAFmjRpVjh1BlUbKYqc9gkLblusQ6jDng5AYwGyYg5V/s1600/sizzling+sisig+%2528small%2529.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><h3><span class="mw-headline" id="Sisig_queen"> </span></h3><h3><span class="mw-headline" id="Sisig_queen"></span><span class="mw-headline" id="Sisig_queen"></span><span style="color: black;"><span style="font-size: large;"><span style="text-decoration: underline;"><b>Ingredients:</b></span></span></span></h3><div style="text-align: justify;"><span style="color: black;"><span style="font-size: large;"><span style="text-decoration: underline;"><b></b></span></span><br />
<span style="font-size: large;"><b>½ kilo of pork cheeks<br />
½ kilo of pork or beef tongue<br />
½ kilo pork or beef heart<br />
½ kilo liver (beef, pork or chicken)<br />
2 cups of water<br />
1 cup of pineapple juice<br />
1 teaspoon whole black pepper</b></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><b><span style="color: black;">For the marinade seasoning:<br />
1 cup of finely chopped onions<br />
¼ cup of vinegar<br />
¼ cup of pineapple juice<br />
3-4 pieces of siling labuyo or chili peppers<br />
¼ cup of calamansi or lemon juice<br />
1 cup minced garlic<br />
1 tablespoon of minced ginger<br />
1 teaspoon whole black pepper, crushed<br />
1 piece of crushed bay leaf<br />
Salt</span></b></span></div><div style="text-align: justify;"><span style="color: black;"><span style="text-decoration: underline;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span style="color: black;"><span style="text-decoration: underline;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span style="color: black;"><span style="font-size: large;"><span style="text-decoration: underline;"><b>Directions:</b></span></span><br />
<b> </b></span></div><div style="text-align: justify;"><b><span style="color: black;">1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.<br />
2. Drain and allow it cool in room temperature.<br />
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..<br />
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.<br />
5. Chop the grilled pieces into cubes about ¼ inches wide.<br />
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.<br />
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.<br />
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.<br />
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig. Top with chopped onion leaves.<br />
10. Serve hot. </span></b></div><div style="text-align: justify;"><span style="color: black;"><a href="http://www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig" onclick="javascript:pageTracker._trackPageview('/outgoing/www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig');" title="Click here to watch a video on how to cook Sizzling Sisig."><br />
</a></span></div><div style="text-align: justify;"><span style="color: black;"><a href="http://www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig" onclick="javascript:pageTracker._trackPageview('/outgoing/www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig');" title="Click here to watch a video on how to cook Sizzling Sisig."><br />
</a></span></div><div style="text-align: justify;"><span style="color: black;"><a href="http://www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig" onclick="javascript:pageTracker._trackPageview('/outgoing/www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig');" title="Click here to watch a video on how to cook Sizzling Sisig."><br />
</a></span></div><div style="text-align: justify;"><span style="color: black;"><a href="http://www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig" onclick="javascript:pageTracker._trackPageview('/outgoing/www.filipino-foods.com/filipino-foods/watch-and-learn-to-cook-sizzling-sisig');" title="Click here to watch a video on how to cook Sizzling Sisig."><br />
</a></span></div>--- Sizzling Sisig has become more popular especially here in Pampanga and soon adapted by other provinces. The innovation have widely spread through out the Philippines. It is best known for being uniqueness and tasteful appearance. When you visit Philippines you will find so many restaurant offering this food and booth cooking it hot while you wait.yet in affordable price. it range to Php50.00 per plate. <br />
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</span></div>Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com3tag:blogger.com,1999:blog-6360507032161496829.post-71079407007896092622011-07-23T00:22:00.000-07:002011-07-23T00:22:33.886-07:00Chicken and Pork Adobo Recipe This is one of my favorite viand, We use to cook it not only because it's simple to prepare but it has an amazing taste partnered with rice..<br />
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<h2>Chicken and Pork Adobo Ingredients:</h2>1/2 kilo chicken; cut in serving pieces<br />
1 kilo pork; cut in 11/2” square thick <br />
1 head garlic; pounded<br />
3 laurel leaves <br />
8 tablespoons soy sauce <br />
8 tablespoons vinegar <br />
1 tablespoon grounded black pepper <br />
11/2 cup rice water <br />
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<h2>Chicken Pork Adobo Cooking Instructions:</h2>Place all the ingredients together in a saucepan. Boil in medium fire until the chicken and pork becomes tender. Simmer until a saucy consistency is achieved. Season with soy sauce if needed or according to desired taste. Serve hot!<br />
<h3> Cooking Tip:</h3>Adding 2 tablespoons of oyster sauce will make the chicken and pork adobo taste better.Wilma Morgiahttp://www.blogger.com/profile/15376327979108385169noreply@blogger.com0