A simple and delicious sayote dish that is very easy to cook.
Ingredients:
3 sayote (cleaned and sliced)
1/4 kilo pork
2 tablespoons soy sauce
3 cloves garlic
1 onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish then add the sayote and give a good stir.
2. Add the soy sauce, salt and pepper to taste then simmer until done.
3. Serve it hot with rice.
Saturday, May 31, 2014
Wednesday, May 28, 2014
Pinaupong Manok
Pinaupong Manok is a whole chicken cooked in a sitting position, there are various ways of cooking it. I tried one today and it's good and delicious. Try it.
Ingredients:
1 whole chicken ( around 2 kilos) you can choose the size of the chicken that you will use
1 teaspoon chili flakes (optional)
3 tablespoon calamansi or lemon juice
salt and pepper to taste
2 tablespoon butter
1 can softdrink ( your choice)
2 cloves garlic ( crushed)
Procedure:
1. Sprinkle the juice on the chicken,then rub it with chili flakes, salt and pepper.
2. Remove half of the Coke content then put the garlic and butter inside the can, insert the can at the lower opening of the chicken and set it in a sitting position.
3. Put in the pre-heated oven at 180C and cook for 1 hour or until done.
4. Serve and enjoy :-).
Note: Smaller chicken is faster to cook. So reduce the time when you use a smaller chicken.
Ingredients:
1 whole chicken ( around 2 kilos) you can choose the size of the chicken that you will use
1 teaspoon chili flakes (optional)
3 tablespoon calamansi or lemon juice
salt and pepper to taste
2 tablespoon butter
1 can softdrink ( your choice)
2 cloves garlic ( crushed)
Procedure:
1. Sprinkle the juice on the chicken,then rub it with chili flakes, salt and pepper.
2. Remove half of the Coke content then put the garlic and butter inside the can, insert the can at the lower opening of the chicken and set it in a sitting position.
3. Put in the pre-heated oven at 180C and cook for 1 hour or until done.
4. Serve and enjoy :-).
Note: Smaller chicken is faster to cook. So reduce the time when you use a smaller chicken.
Monday, May 26, 2014
Hot and Spicy Squid Adobo
Squid adobo is yummier when it is hot and spicy, so I cooked some today to satisfy my craving for this dish.
Ingredients for 6-8 servings:
1 kilo squid ( cleaned and ink set aside)
1 onion (diced)
3 cloves garlic ( minced)
2 tablespoons soy sauce
1/4 cup vinegar
3 chili pepper ( labuyo)
1/4 teaspoon ground pepper
2 bay leaves/laurel
salt if needed
Procedure:
1. Saute the garlic and onion then add the ink and continue to saute for few seconds then increase the heat and add the squid and give it a good stir.
2. Add the rest of the ingredients and mix well then simmer for 4 minutes over high heat then turn off the heat.
3. Serve it hot with rice.
Friday, May 23, 2014
Frog Adobo (adobong Palaka)
re-cooked August 9,2014 |
Ingredients:
1 kilo cleaned Frog
8 cloves Garlic
thumb size Ginger
1 big Onion
3/4 cup Vinegar
1/2 cup soy sauce
1 tablespoon crushed black pepper
3 bay leaves/laurel
Cleaned frogs |
1. Saute the garlic and ginger then the onion and add the frog meat, laurel and black pepper then stir to mix well then simmer over medium heat until the pinkish color is gone.
2. Add the vinegar and soy sauce ( do not mix) just cover and wait until it starts to boil then simmer for few minutes before mixing. Continue to simmer until done while stirring every now and then.
3. It is done when it is almost dry but still saucy.
4. Serve with a smile.
Thursday, May 22, 2014
Giniling Guisantes
This ground meat ( giniling) with green peas ( Guisantes) dish is very easy to prepare and also economical, perfect this weekend, I am sure that your loved ones will enjoy this.
Nutritional Value
Peas are starchy, but high in fiber, protein, vitamins, minerals, and lutien. Dry weight is about one-quarter protein and one-quarter sugar. Pea seed peptide fractions have less ability to scavenge free radicals than glutathionen but greater ability to chelate metals and inhibit linoleic acid oxidation.
Source: http://en.wikipedia.org/wiki/Pea
Ingredients:
1/2 kilo ground pork
2 cups green peas ( guisantes)
1 onion ( diced)
3 cloves garlic ( minced)
1 red medium size bell pepper ( diced)
3/4 cup tomato sauce
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the ground pork and simmer until the pinkish color is gone.
2. Add the tomato sauce, bell pepper, soy sauce, salt and pepper then give a good stir and simmer until the meat is cooked then add the green peas and simmer for a minute and turn off the heat.
3. Serve with a smile :-).
Nutritional Value
Peas are starchy, but high in fiber, protein, vitamins, minerals, and lutien. Dry weight is about one-quarter protein and one-quarter sugar. Pea seed peptide fractions have less ability to scavenge free radicals than glutathionen but greater ability to chelate metals and inhibit linoleic acid oxidation.
Source: http://en.wikipedia.org/wiki/Pea
Ingredients:
1/2 kilo ground pork
2 cups green peas ( guisantes)
1 onion ( diced)
3 cloves garlic ( minced)
1 red medium size bell pepper ( diced)
3/4 cup tomato sauce
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the ground pork and simmer until the pinkish color is gone.
2. Add the tomato sauce, bell pepper, soy sauce, salt and pepper then give a good stir and simmer until the meat is cooked then add the green peas and simmer for a minute and turn off the heat.
3. Serve with a smile :-).
Beanstek
A delicious string beans dish that's cooked like Bistek. Yummier than adobong sitaw, try it.
Ingredients:
2 bunches string beans
1 onion ( cut into rings)
2 cloves garlic
1/4 cup soy sauce
2 tablespoons calamansi or lemon juice
salt and pepper to taste
string beans |
1. Saute the garlic then add the onion ( remove some onion slices to to garnish when serving)
2. Add the chicken and stir until pinkish color is gone, add the beans and give a good stir until half cooked.
3. Add the rest of the ingredients and stir well then simmer until done.
4. Put the reserve onion rings then serve.
Tuesday, May 20, 2014
Liemp-Chon ( Liempo Lechon)
Let's try this delicious food innovation from the ingredients specialist.
INGREDIENTS & COOKING NEEDS:
2 kilos of fully cleaned skin-on, rectangular pork belly (“liempo”)
1 piece large garlic bulb, de-skinned, pounded
1 large white or red onion, quartered
3 pieces cut into 2 inches “tanglad” (Filipino lemongrass)
25 grams fine salt
5 grams ground black pepper
10ml. soy sauce
15 ml. Extra virgin olive oil
thick thread for tying
meat thermometer
PROCEDURES:
1. Score and slit lean, skin & fat parts of the belly.
2. Pour in all ingredients unto blender and blend/mix until paste.
3. Rub inside slits and all parts of meat plus the inside
to effect full flavor absorption.
4. With left over marinade, lay flat belly (lean part side down)
and marinate for 2 hours inside ref. (DO NOT FREEZE)
5. Tumble and turn every 30 minutes.
6. Pouring all marinade left over inside the meat, roll and tie as in picture.
7. Pour tap water 1/2 of pan.
This will serve as moisturizer to heated meat and as dripping medium.
8. Pre-heat oven to 350 deg.F then, on top of pan (in a wire rack)
sear belly for 30 minutes.
9. Lower temp to 250 deg.F and cook further for 1 more hour & 30 minutes
(or longer as you wish-adding water to pan as need be)
until internal temp reaches 140 deg. F for medium rare,
150 deg. F for medium,
155 deg. F for medium well
& 160-165 deg. F for well done.
But fate has not been kind in this instance of my cooking endevour…
the string got burned and loosen off midway.
Thereby...I got crackling skin (like Chicharon), crispy reddish-brown rind
resembling that of a real charcoal-cooked Lechon
AND a very tasty, juicy and ultra tender inside.
10. Serve.
Best with “suka’t bawang” (garlic-vinegar dip)
Click the link for the original post and read why he cooked this.
http://www.jdantemorados.com/this-gramp-is-a-food-critic/liemp-chon-lechon-liempo
Contributed by: Mr. Jose Dante S. Morados
Masilog
Masilog is one of the breakfast combo in the Philippines which is consist of Ma Ling (Chinese brand luncheon meat), Sinangag ( Fried Rice) and Itlog ( Egg)
Maling- MA
Sinangag- SI
Itlog- LOG = MASILOG
Just prepare all the necessary stuffs ( Maling, Sinangag and egg) then assemble in a serving plate then serve.
Ginisang Talbos ng Camote at Okra
Ingredients:
1/4 kilo shrimps ( cleaned and de-shelled)
1 bunch camote tops (talbos ng camote) -cleaned
8 pieces okra
2 tablespoons soy sauce
3 cloves garlic
1/2 piece onion
salt and pepper to taste
Procedure:
1. Saute garlic and onion then add the shrimps and stir well, add the soy sauce.
2. Add the okra and continue to saute until half cooked then increase the heat.
3. Add the camote tops, salt and pepper to taste then stir for a minute and turn off the heat.
4. Serve it with love.
Monday, May 19, 2014
Fried Egg with Tomato
Prepared by the two scavengers ( Bevs and Sienna) lol, perfectly fried with love :-). They shared this with me, really yummy!
Ingredients:
3 eggs ( beaten)
1 big tomato ( diced)
salt and pepper to taste
Procedure:
1. Combine the beaten eggs and diced tomatoes then heat an oil. Pour the egg mixture.
2. Sprinkle with salt and pepper, cook until half cooked, then flip to cook evenly, increase the heat to give a nice brownish looks, then serve when it's done. Perfect with fried rice.
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