Hotsilog

Silogs are breakfast combos in the Philippines and one of the popular silogs  is HOTSILOG which is composed of hotdog, fried rice and fried egg. HOT from hotdog, SI from sinangag a Filipino term for fried rice then LOG from itlog , a Filipino term for egg. This is very easy to prepare, by just cooking each item individually, then arrange in a platter then serve.

For Fried Rice
In a pan put 1 tablespoon oil then 2 cloves mince garlic then saute and add 1 cup of rice then stir until done and set aside.

For the hotdog, you can fry it or cook it the way I did, put a little water in the pan and a little butter then let boil and increase the heat until the liquid is gone then remove the hotdogs and set aside.

 For the egg, I poached it, or cooked it in the water. Click here poached egg

 After cooking everything arrange in a platter then serve hot and do not forget to smile :-)

Oven Roasted Lechon

Re-cooked January 1,2014 using pork belly

Are you missing the lechon? It is not a problem, you can make your own lechon if you have oven. Mmmmm crispy pork skin just like the lechon that we can buy at the best lechon stores. This is very easy to cook in the oven all we need are the following:

Ingredients:
2 kilos pork ( any part that you would like to use)
3 tablespoons calamansi or lemon juice
1 teaspoon black pepper corn ( pamintang buo)
1/2 cup soy sauce
salt and pepper to taste


Procedure:
1. Marinate the meat with all the marinating ingredients then refrigerate for an hour.

2. Preheat the oven at 300 degrees celsius then put the pork and roast for 15 minutes at this temperature.

3. After 15 minutes decrease the temperature to 100 degrees celsius then continue to cook the pork for 90 minutes or until fully cooked.

4. When you are almost done cooking, increase the heat to 300 degrees celsius then roast the pork for 10 to 15 minutes to make sure that the skin is crispy.
5. Remove from the oven then set aside for 15 minutes allowing it to continue cooking, slice then serve. :-)

If you do not need to cook a lot just reduce the amount of meat and the temperature of the oven put at 180C.

Stir Fried Ground Beef

The fastest way of cooking your ground beef is stir fry it. Simple and easy to prepare and the real taste of the beef will be retained because we will not add a lot of condiments and spices, just simple. Here is how to cook it.

Ingredients for 6 servings:
1/2 kilo ground beef
2 carrots ( small diced)
5 cloves garlic
spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic  then add the ground beef and increase the heat for stir frying. Stir fry until cooked.
2. Add the carrots then continue stir frying until done, add salt and pepper then stir and turn off the heat.
3. Sprinkle with spring onion then serve :-).

Omelette from leftover food

We have a cup of leftover ground beef from last night, thats why I decided to make this omelette, I just beat 5 eggs then put the leftover ground beef and mix well.

Heat enough oil in a pan then fry it until done, presto! You have a new viand without wasting the leftover.

Gelatine Corn Salad

We need to think of something delicious that we can serve and at the same time budget friendly, right? That is why I came up with this idea, delicious and inexpensive. I have few more gelatine desserts that I've already posted here, feel free to check it, I will provide the link at the bottom of this post. Enjoy cooking!

Ingredients for 10 servings
20 grams green unflavored gelatine
12 grams red unflavored gelatine
12 grams yellow unflavored gelatine
1 1/2 cups condensed milk
2 1/2 cups nestle cream
2 cups corn kernel

Gelatine powder

Procedure:
1. Cooked the gelatine according to its packaging procedure, refrigerate then slice it into cubes.

2. Combine all the ingredients and mix well.

3. Refrigerate then serve. :-).

 

Please visit the links for more gelatine recipes
Gelatine and fruit cocktail salad
Gelatine Pandan Salad
Apple and Gelatine Salad
Gelatine Salad

Pork Mechado

Mechado is one of the popular dishes that originated in Philippines, although it’s a Spanish word which means larded but the fact remained that it’s an original Filipino dish. Larded in Spanish cooking means oil from pork’s fat or pork fat per se or the other one is marinated with something, so there is a procedure in cooking mechado which makes it different from menudo, afritada and caldereta because these dishes are almost the same with each other. Learn the art of cooking it.

Ingredients:

1/2 kilo pork ( marinate with 1/4 cup soy sauce and 2 tablespoons of lemon juice or calamnsi)
2 potatoes ( diced or cubed)
2 carrots ( diced or cubed)
1/2 cup tomato sauce
1 small size bell pepper (diced)
1 small onion
2 tablespoons soy sauce
4 cloves garlic
1/4 cup pork’s fat
1/2 cup water
salt and pepper to taste

Procedure:
1. In a pan put the pork’s fat, cook it until golden brown, when its golden brown, by using the oil from the pork’s fat we can now saute the garlic and the onion.
2. Saute garlic and onion, add the pork without the marinating sauce, saute for 2 minutes then cover and simmer for few minutes.
3. Add the soy sauce and tomato sauce, simmer for few minutes then add the water and bring to a boil.
4. Add the carrots and the potatoes, simmer for few minutes, check the taste then add salt and pepper if necessary.
5. Add the bell pepper and simmer for a minute then turn off the heat.
6. Serve it hot :-).

Pork Afritada

How can I differentiate afritada from menudo, mechado and caldereta? Can you? Well the menudo is sliced smaller than afritada, then caldereta is bigger than afritada, while mechado has fats and darker in color. Caldereta has pineapple, afritada does not have pineapple, but all of these related dishes uses tomato sauce as its soup base. When I cooked this my guest told me not to put a lot of vegetables :-) so here is how I cater my friend's request.

 Ingredients for 6 servings:
1/2 kilo pork
2  potatoes
2  carrots ( cubed)
1 bell pepper (cubed)
1 onion
4 cloves garlic
3 tablespoons soy sauce
1 cup tomato sauce
1 cup water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and simmer until the pinkish color is gone.
2. Add the soy sauce and tomato sauce then simmer for few minutes, stirring occasionally.
3. Add water and let it boil, then add the potatoes simmer for 2 minutes.
 4. Add the carrots, bell pepper, salt and pepper then simmer until over high heat when its almost dry turn off the heat.
5. Serve hot with a smile :-).

Laing with Hipon

Laing originated from the Bicol region of Philippines,  but is popular across the country. This is one of my favorite dishes, specially if it is cooked by my Bicolana sister in law, really yummy. Here is my version of laing try it.

Ingredients for 3-4 servings:
25 pieces dry Taro leaves (dahon ng gabi)
200 grams shrimps ( cleaned and shells removed)
1 tablespoon ginger strips
3 cloves garlic (minced)
2 red chili
2 cloves garlic (minced)
2 cups thin coconut milk (hindi kakang gata)
1 cup thick coconut milk (kakang gata)
salt to taste

Procedure:
1.Saute the ginger and garlic then add the shrimps and chilli, continue sauteing until shrimps changed color.
2.Add only the  thin coconut milk and bring to a boil. Add the taro leaves then simmer until done.
3.Add the rest of the coconut milk then simmer for 2 minutes, add salt and turn off the heat.
4. Serve anytime you want it :-).

Chili Hot Sayote

Simple sayote recipe that you can surely cook :)

Ingredients for 3 servings:
2 sayote ( Sliced )
3 cloves garlic
1 onion
1/4 teaspoon chili flakes
3 tablespoons fish sauce (patis)
Salt and pepper to taste

Procedure:
1.Saute the garlic and onion then add the sayote then simmer until tender stirring ocassionally.
2. Add the fish sauce and chili flakes then mix well and simmer until done, add salt and pepper if necessary.
3. Serve hot.

Pork Ginagmay

Ginagmay or ginamay is a popular carenderia dish in Visayas and Mindanao regions of Philippines.This dish is economical but delicious, looks like there is tomato sauce in it but actually the tomato-like color of it is from annatto or atsuete. Try this recipe and let me know about it.

Ingredients:
1/2 kilo pork
2 potatoes (diced)
1 carrot (diced)
2 tablespoons soy sauce
1 cup water
1/2 cup green peas
1 tablespoon Annatto powder or atsuete ( you can add this as you desired)
 Salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the meat and saute until the pinkish color is gone then let simmer for a minute.
2. Add the atsuete powder and stir well until evenly mix, then add the soy sauce and simmer for two minutes allowing the color to be enhanced.
3. Add 1 cup of water then simmer until meat is tender then add the carrots and potatoes then simmer for 3 minutes.
4. Add the green peas and bell pepper, simmer until done, then sprinkle with salt and pepper to taste.
5. Serve hot with rice.

You can add more water and just thicken the sauce with flour, the carenderia way.