Pork Barbeque (Pinoy Style)

Ingredients:

• 1kg pork shoulder chops, excess fat removed and deboned
• 1 cup soy sauce, Philippine Soy Sauce or Kikkoman
• 1/2 cup banana catsup or any sweet style tomato catsup
• 1/2 calamansi or lemon juice
• 1 1/2 tsp baking soda
• 1 head garlic, minced
• 1 onion, finely chopped
• 1 tsp ground black pepper
• 3 tbsp brown sugar
• 4 tbsp canola oil

Procedures:

1. Slice pork meat into bite size piece, roughly around 2 x 1 inch.
2. Mix all of the remaining ingredients together except that canola oil.
3. Place the meat into the marinade making sure that each piece is coated evenly. Marinate for at least 24 hrs.
4. Place 3 pieces of meat per skewer. If using a bamboo skewer make sure to soak it first on water for at least 6 hrs. before using to prevent it from burning.
5. Set aside the leftover marinade as you will be using this for basting the pork skewers.
6. Using a barbecue grill or charcoal place pork skewers until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until pork barbecue is cooked.

Paella

Ingredients

• 2 1/2 cups long-grain white rice
• 1kg chicken legs, legs cut in half
• 300g medium shrimps, peeled and deveined
• 2 medium sized squid, sliced into rings
• 12 pcs green lipped mussels
• 2 pcs chorizo, chopped
• 2 red capsicums, sliced and flame roasted
• pinch of saffron threads
• 2 cups chicken stock
• 1 cup seafood stock
• 1 cup cooked green peas
• handful of parsley, finely chopped
• 1 large white onion, chopped
• 6 cloves garlic, minced
• olive oil
• Lemon wedges
• salt
• freshly ground black pepper

Method

1. In a pot add chicken stock and seafood stock bring it to a boil then add the mussels, cover and cook mussels for 2 minutes or until all the shells opened. Separate stock and mussels together.
2. Pat dry chicken with paper towel then season it with salt and pepper. In a pan add olive oil then brown chicken pieces on all sides, once done drain and set chicken aside.
3. Add garlic and onion in the pan then sauté.
4. Add the chorizo and continue to stir fry for 2 minutes. Remove this chorizo and onion mixture leaving the oil in the pan, set it aside.
5. Add additional olive oil if needed then add stir fry squid and shrimps until cooked. Remove seafood then set aside.
6. Pour rice on the pan together with the chorizo and onion mixture, stir fry to mix evenly. Pour stock together with browned chicken and saffron, give it a good mix then turn heat off.
7. Pour rice mixture on a rice cooker put on cook function. Wait, have a drink, watch a quick TV show. Once you hear the rice cooker click and finished the cooking process remove the rice from the rice cooker (this will be al dente at this point, if you removed it a little bit longer rice would be cooked thoroughly) and transfer it into an oiled shallow pan. Fluff the rice while adding the cooked green peas and flame roasted capsicums, once rice is fully fluffed turn on heat, then add all of your cooked seafood on top of the rice. If needed pour a bit of water to add more moisture the rice.
8. Let paella stand in medium heat until you hear some rice toasting on the bottom of the pan, that’s one of the key elements of a paella called socarrat where it is served with a toasted crust.
9. Turn off heat, sprinkle chopped parsley on top then serve with lemon wedges.

Paksiw na Bangus

Ingredients:

• 1 kilo milk fish(bangus),cleaned but not scaled cut in about 4-5 slices
• 1 bitter melon(ampalaya),sliced
• 1 eggplant(talong),sliced
• 2 cloves garlic, crushed
• 1 small onion, sliced
• 1 thumb-sized ginger(luya), sliced and crushed
• 3 pieces long green pepper(siling haba)
• 1/2 cup vinegar
• 1 cup water
• 1 teaspoon peppercorn(pamintang buo)
• 2 teaspoon salt or fish sauce(patis)
• 1 teaspoon cooking oil

Procedures:
Part 1

1. Remove the gills and innards of milk fish but do not the scales. Using a scissor or knife cut the fins and tails. Wash fish thoroughly drain and slice diagonally.

Part 2

1. In a casserole place the garlic, onion and ginger.
2. Arrange sliced milk fish, add water, vinegar, salt, peppercorn and cooking oil.
3. Cover and simmer for 10 minutes.
4. Put the vegetables and long green pepper. Cover and simmer in a medium heat for another 5 minutes.
5. Remove from heat and Serve. Enjoy!

Ginataang Suso

Ingredients:

• 1 kilo snails(suso)
• 1 kilo shredded coconut
• 5 cloves garlic, minced
• 1 onion, sliced
• 2 tbsp ginger strips
• 1 thumb-sized ginger, cut into strips
• 2 pieces green chilli(siling haba)
• 1 bunch string beans(sitaw), cut in 2-inch length
• 1/2 squash, chopped into 2×1 inch cubes
• salt and pepper to taste

Procedures:
Part 1

1. 1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. 2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.

Part 2

1. Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.
2. Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)
3. Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3

1. In a casserole, place the coconut milk(2nd extract) together with the garlic, onion and ginger. Set heat to medium until the liquid comes to a boil.
2. Pour in the snails and bring to a boil once more until it becomes thick.
3. Add the vegetables and green chili.
4. Add the coconut milk(1st extract). Bring to boil.
5. Add salt and pepper according to taste.
6. Continue cooking until the vegetables are tender but not overcooked.
7. Remove from heat. Serve hot. Enjoy!

Notes:

1. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.
2. In taking out the snail’s content from the shell, you can use a fork or a toothpick.
3. If you like it spicy, put few chopped hot chilli.

Relyenong Bangus

Ingredients:

• 2 pcs whole Bangus (milkfish)
• ¼ cup Mama Sita’s Oyster Sauce
• 1 tbsp calamansi or lemon juice
• 1 cup water
• 2 tbsps cooking oil, for sautéing
• 2/3 cup onion, chopped finely
• ½ cup carrots, chopped finely
• ½ cup potato, chopped finely
• ½ cup green peas
• 1/3 cup raisins
• 1 pc egg, beaten
• 1 cup flour to coat the fish
• 2 cups Cooking oil for deep frying

Procedures:

1. Clean and scale the fish. Place the fish on a flat surface. Pound the body with the back of a knife or a mallet. Press your left hand firmly against the fish and with your right hand, jerk the tail upward. The idea is to break the middle bone of the fish. With a spoon, scrape out all the flesh and set it aside. Discard the middle bone.
2. Combine the Mama Sita’s Oyster Sauce with the calamansi juice. Marinate the fish skin in this mixture for 30 minutes. Set aside the marinade.
3. In a medium-sized saucepan, boil water; add the fish meat, cooking just until it turns white. Drain and pick out the bones.
4. In a wok, heat oil and sauté the onions. Add the carrots, potatoes and green peas. Stir-fry.
5. When the vegetables are tender, add the fish meat, marinade and raisins.
6. Remove from heat and add the beaten eggs.
7. Stuff this mixture into the fish skin until it reaches the neck. Dredge in flour. Deep fry with its head intact until the fish is golden brown.

Variation: Wrap in banana leaf or aluminum foil and bake at 325ºF for 45 minutes.

Dinuguan

Ingredients

• 1/2 kilo pork
• 1/4 kilo pork liver, diced
• 1 cup pig’s blood, frozen
• 2 tbsp oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup vinegar
• 2 tbsp patis
• 1 tsp salt
• 2 tsp sugar
• 3 jalapeno peppers
• 1/4 tsp oregano (optional)

Procedure

1. Put pork in a saucepan and cover with water. Simmer for about 30 minutes. Remove from broth and dice. Save broth (about 1 1/2 cups) for later use.
2. Heat oil in a separate saucepan, then saute onion and garlic. Add diced pork, liver, salt and patis.
3. Put in vinegar and cover the pan. Let boil but do not stir. Redude heat, then simmer uncovered to let most of the liquid evaporate.
4. Add broth used in Step 1 and simmer for about 10 minutes. Pur in blood and sugar. Cook until the mixture is thick. Stir continuously to prevent the mixture from clotting.
5. Add jalapeno peppers and oregano. Cook for another 5 minutes. Serve hot.

La Paz Batchoy

Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

Procedures:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
9. Serve immediately.

Embutido

Ingredients:

• 2 lbs ground pork
• 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
• 3 pcs hard boiled eggs, sliced
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 pcs raw eggs
• 2 cups cheddar cheese, grated
• 1 cup red bell pepper, minced
• 1 cup green bell pepper, minced
• 1 1/2 cup raisins
• 1 cup carrots, minced
• 1 cup onion, minced
• salt and pepper
• 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Procedures:

1. Place the ground pork in a large container
2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
7. Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy!

Bringhe

Ingredients:

• 3 tablespoons cooking oil
• 1 tablespoons minced garlic
• 1/2 cup chopped onions
• 1 kilo chicken wings, cut into serving pieces
• Salt and pepper to taste
• 1 teaspoon turmeric powder
• 3 cups glutinous rice
• 4 cups chicken stock
• 4 cups coconut cream (kakang gata)
• 1 medium size red bell pepper,cut into thin strips
• 2 heaping tablespoons raisins
• 6 eggs

Procedures:

1. In a nonstick frying pan,heat oil and saute garlic annd onions.
2. Add chicken wings.
3. Season with salt, pepper and turmeric powder.
4. Add glutinous rice and continue sautéing
5. Pour in chicken stock and coconut cream.
6. Allow to simmer over low heat until rice is cooked, stirring occasionally.
7. Add the red bell pepper strips and raisins.
8. When rice is cooked, let pan sit over low heat for one to two minutes or until a golden brown crust forms at the bottom of the pan.
9. Flip into a large serving platter.
10. Put eggs on the top before serving.

Lengua in Mushroom Sauce

Ingredients:

• 1 pc Lengua
• 2 White onions, quartered
• 2-3 Laurel leaves
• Whole peppercorns
• Salt
• 2 Cans cream of mushroom soup (I like using Campbell's)
• 1 to 2 Tablespoons Knorr liquid seasoning or soy sauce
• 1 Large can whole mushrooms, drained
• 1/2 Stick of butter

Procedures:

1. In a large stock pot, place the lengua and cover completely with water (do not season), boil until the white filament becomes more visible and easy to peel. This would probably take 30 minutes to 45 minutes depending on the size of your lengua.
2. Remove the lengua from the boiling liquid. Discard the liquid.
3. Cool the lengua but never, ever, immerse in cold or running water. It will toughen the meat because it will abruptly stop the cooking process.
4. Once the lengua is cooled, peel off the white filament. Discard filament. This is a very important step, please take time to do the first four steps before proceeding.
5. Once the filament has been removed, boil water, onions, laurel leaves and peppercorn in a large stockpot or pressure cooker. Add the lengua to the boiling water. Season with a little salt.
6. If using a pressure cooker, it will take about an hour to an hour and a half. For a slow boil in a regular stockpot, it will take maybe three hours or so, depending on the size of the lengua. I like it very tender so I tend to boil it longer.
7. When the lengua is tender. Turn off heat. Remove the lengua from the broth, cool and carefully slice in discs, set aside. Do not discard the broth yet.
   
8. In a separate pan, mix two cans of cream of mushroom soup and the equivalent of one to one and a half cans of hot broth from the lengua. Mix well until there are no more lumps. Simmer.
9. To the mushroom mixture, add Knorr seasoning or soy sauce. Mix well.
10. Carefully add the lengua to the mushroom mixture.
11. Add the mushrooms and simmer in low heat. If the sauce is too thin disperse a tablespoon of cornstarch in cold water and add to the sauce while simmering. Do not simmer for too long, the sauce might burn.
12. Add butter and turn off the heat. Mix slightly until the butter melts.

Other variations of this dish include adding water chestnuts and/or cashew nuts, in lieu of the mushrooms.

For Pastel de Lengua variation, just add diced carrots and potatoes after you have added the Knorr seasoning to the cream of mushroom soup, simmer until the vegetables are tender and ONLY THEN, will you add the sliced lengua. Place the above mixture in a pie pot, cover with pie crust, seal the edges, poke a few holes in the pie crust to let out steam, brush with egg wash and bake until golden brown.

Kare-Kare

Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes
• 1/2 kilo oxtail, cut 2 inch long
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut into 2″ long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Procedure:

1. In a stock pot, boil beef and oxtail in water for an hour until cooked and tender. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté 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. Add salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Be careful not to overcook the vegetables.
5. Serve with bagoong on the side and hot plain rice.

Beef Broccoli

Ingredients:

• 1 kilo sirloin or flank beef, sliced thinly into strips
• 1 medium size broccoli, cut into serving pieces
• 1 medium sized onion, chopped
• 4 cloves garlic, minced
• 1 small ginger, chopped
• 1/4 cup soy sauce
• 1/2 cup oyster sauce
• 1 tablespoon lemon or calamansi juice
• 1/4 cup cornstarch
• 1 teaspoon ground pepper
• 3 tablespoon cooking oil
• sugar and salt to taste
• 1 cup water
• 3 tablespoon sesame oil(optional)
• 100 grams golden mushrooms, cut in half(optional)
• 1 carrot, sliced thinly into strips(optional)

Procedures:
Part 1

1. In a bowl, mix beef together with soy sauce, lemon juice, cornstarch, salt, ground pepper, sesame oil and marinate for 15 minutes.

Part 2

2. In a wok or skillet, heat cooking oil and stir fry beef until color change to brown and start to sizzle. Set aside.

Part 3

3. In the same wok, heat cooking oil and saute garlic, onion and ginger.
4. Add in the broccoli and stir cook for 3 minutes
5. Add in beef, water, oyster sauce and sugar. Stir cook for another 5 minutes or until sauce thickens.
6. Season with sugar and salt according to taste. Serve hot.

Notes:

1. To slice beef very thin, freeze it and slice before it is completely thawed.
2. You may also add 1 carrot sliced thinly into strips and 100grams golden mushrooms cooked together with broccoli.

Beef Mechado

Ingredients:

• 1 kilo beef with fat, cut into cubes
• 2 cups tomato sauce or 1/2 cup tomato paste
• 2 onions, quartered
• 3 bay leaves(laurel)
• 4 medium potatoes, quartered
• 2 red bell pepper, sliced
• 1 cup soy sauce
• 2 cups beef stock or beef cubes dissolved in water
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1 carrot, cut into cubes(optional)
• 1/4 cup vinegar(optional)

Procedures:

1. In a saucepan, combine the beef, onions, tomato sauce, soy sauce, bay leaves and beef stock.
2. Boil until beef is tender, Add water as needed.
3. Add vinegar and boil again for 2-3 minutes. Do not stir.
4. Add potatoes, carrot and bell pepper. cook until vegetables are tender.
5. Adjust seasoning with salt and pepper according to taste. Add sugar if you prefer.
6. Remove from heat, serve and enjoy!

Nilagang Baboy

Ingredients

• 1 kg of pork bones
• 1 kg pork belly, with bones
• 2 large red onions, quartered
• 1 celery stalk
• 1 carrot
• 1 tbsp peppercorns
• 1 packet pechay (Chinese Cabbage http://en.wikipedia.org/wiki/Chinese_cabbage)
• 3 medium potatoes, quartered
• 3 plantain bananas, cut in 3
• 2 tsp rock or sea salt
• fish sauce
• 2 litres water

Method

1. In a deep pot add pork bones, onions, celery stalk, carrots, peppercorns, salt and water.  Bring to near boiling point and when scum rises skim it off.  Simmer for 3 hrs in low heat.
2. Add pork belly and simmer for additional 30 minutes.
3. Now separate pork belly then set aside.
4. Strain the liquid using a fine strainer and place it on a separate pot.
5. Bring the stock to a boil, once boiling bring heat to medium-high and continue to boil for 15 minutes until reduced.
6. Add cooked pork belly, potatoes and plantain bananas.  Simmer in low heat for 30-45 minutes or until the pork fat attains a jelly like consistency.
7. Turn of the heat, add pechay cover and flavour with fish sauce (according to your liking), cover the pot for 5 minutes to cook the vegetable.
8. Season with freshly ground black pepper.

Source: angsarap.net

Chicken Curry

Ingredients

• 1kg Chicken legs
• 3 tbsp curry powder
• 2 cups coconut milk
• 3 medium sweet potatoes, quartered
• 2 medium carrots, chopped
• 2 cups chicken stock
• 6 cloves garlic, minced
• 1 large red onion, chopped
• 3 pcs bay leaves
• 2 pcs large red chillies, sliced
• freshly ground black pepper
• fish sauce
• oil

Method

1. In a pot heat oil then brown chicken on all sides, remove from pot then set aside
2. Add garlic and onion, sauté for 1 minute
3. Add chicken stock, sweet potatoes, carrots, bay leaves and chicken. Bring to a boil and simmer for 30 minutes.
4. Add the coconut milk and red chillies then simmer for 15 more minutes.
5. Season with freshly ground pepper and fish sauce.

Source: angsarap.net

Adobong Manok

Ingredients:

• 1 whole chicken, cut up into pieces
• 2 tbsp cooking oil
• 1 tsp minced garlic
• 1 whole chopped onion
• 1 whole chopped tomato
• 2/3 cup of soy sauce
• 1/4 cup of vinegar
• 5 bay leaves

• Optional:  Mang Tomas All-Purpose Sauce and Oyster Sauce

Procedure:

1. Heat up some cooking oil in a pan.
2. Saute the garlic, onion, and tomato.
3. Mix in the chicken.
4. Let it simmer for around 15 minutes.
5. Put some soy sauce and let it simmer again for roughly around 15 minutes.  Mix it from time to time.
6. Add some vinegar.  Cover it and don’t stir.  Let it boil.
7. Once boiling, put some bay leaves and mix it.
8. Simmer it until you reach desired consistency of the sauce.  We like the sauce thick so I would simmer it for roughly 20 more minutes on low to medium heat.
9. Serve with rice.

Source: pinoy-recipes.com