Sauteed Onion and Hotdog with Ketchup

December 10, 2013, 8:06 am

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Sauteed Onion and Hotdog with Ketchup is a dish composed of Filipino style red hotdogs, onion, and banana ketchup. I also call this “Ginisang Hotdog with Ketchup”. There is nothing fancy about this recipe; in fact, this is a very simple dish enjoyed by simple people.

I used to cook this all the time as a pulutan or beer food. I like the idea that this dish can be made easily and quickly. Did you know that there are several twists to this simple recipe? Some bars and establishment serve a dish called sizzling hotdog. It is similar to this simple dish except that it is served in a sizzling metal plate along with some pretty garnishing.

There are many ways to spice-up this dish. Try using spicy banana ketchup if you want it with a little kick of spice. You can also add sliced long chillies and green onions to make it visually appealing and more appetizing.

This dish can also be enjoyed for breakfast along with sinangag (garlic rice), coffee, or hot cocoa.

Try this Sauteed Onion and Hotdog with Ketchup Recipe. Let me know what you think.

Sauteed Onion and Hotdog with Ketchup

Ingredients

• 4 pieces red hotdogs (Filipino style hotdogs), sliced diagonally
• 1 medium yellow onion
• 6 tablespoons banana ketchup
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 1/2 tablespoons cooking oil

Cooking Procedure

1. Heat the cooking oil in a frying pan.
2. Saute the onion once the oil is hot.
3. Once the onion becomes soft, put-in the sliced hotdogs. Cook for 2 minutes in medium heat.
4. Add the garlic powder and ketchup. Stir and cook for 2 minutes more.
5. Add salt and pepper to taste.
6. Transfer to a serving plate.
7. Serve. Share and enjoy!

Number of servings (yield): 2

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Related posts:

1. Chicago Style Hotdog
2. Sautéed String Beans with Chicken
3. T-Bone Steak Sauteed with Onions
4. Banana Ketchup Recipe
5. Sauteed Tuna Flakes

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Ginisang Repolyo

December 11, 2013, 7:21 pm

≫ Next: Arroz Valenciana

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Ginisang Repolyo or Sauteed Cabbage is a quick and easy vegetable recipe that you can prepare for lunch or dinner. This goes well with warm white rice.

There are several ways to prepare this dish. While this recipe makes use of pork slices. You can substitute chicken or beef for pork. You may also use shrimp, squid balls, or just plain cabbage without any meat.

This recipe is can also be applied to napa cabbage and savoy cabbage.

Try this Ginisang Repolyo Recipe. Let me know what you think.

Ginisang Repolyo Recipe

Ingredients

• 1 medium cabbage, chopped
• 4 ounces pork, sliced
• 1 medium yellow onion, sliced
• 1 small red bell pepper, sliced
• 4 cloves garlic, crushed and minced
• 3 tablespoons cooking oil
• 1 cup beef broth
• Salt and pepper to taste

Cooking Procedure

1. Heat the cooking oil in a pan.
2. Once the oil becomes hot, saute the garlic and onion.
3. Put-in the pork and then cook for 5 minutes or until color turns medium brown.
4. Pour-in half of the beef broth. Let boil and simmer until the liquid totally evaporate.
5. Put-in the cabbage. Cook for 1 to 2 minutes.
6. Add the red bell pepper. Stir and cook for 1 minute more.
7. Add salt and pepper to taste.
8. Pour-in remaining beef broth. Let boil. Stir.
9. Transfer to a serving bowl.
10. Serve. Share and enjoy!

Number of servings (yield): 4

Watch the cooking video:

http://www.youtube.com/watch?v=MJvu1t8Qbkw

>>Download the Free eCookbook here<<

Related posts:

1. Ginisang Munggo (Monggo)
2. Ginisang Labanos Recipe
3. Ginisang Pechay (Sautéed Bok Choy)
4. Ginisang Upo Recipe
5. Ginisang Sayote Recipe

Arroz Valenciana

December 14, 2013, 11:56 am

≫ Next: Broiled Red Snapper with Pico de Gallo

≪ Previous: Ginisang Repolyo

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Arroz Valenciana is a dish similar to Paella. The Filipino version of this dish makes use of coconut milk, malagkit (glutinous or sweet rice), boiled eggs, and chorizo, which is what this recipe is all about.

Arroz Valenciana is served during holidays and special occasions. Since it is only a few days before Christmas, I am featuring this dish so that you can have more options for your family’s Noche Buena or  Christmas parties. This is also a perfect dish to serve during New Year’s eve dinner.

Try this Arroz Valenciana Recipe. Let me know what you think.

Arroz Valenciana Recipe

Ingredients

• 1/2 lb. chicken thigh or breast, chopped
• 3 pieces chorizo de bilbao, sliced diagonally
• 1/2 cup malagkit (glutinous white rice)
• 1 cup Jasmine rice
• 2 tablespoons tomato paste
• 1 medium red bell pepper, cut into strips
• 1/2 cup raisins
• 1/2 cup frozen green peas
• 1 teaspoon paprika
• 2 cups chicken broth
• 1 cup coconut milk
• 1 medium tomato, diced
• 1 medium yellow onion, diced
• 3 cloves of garlic, crushed
• 3 boiled eggs
• 3 tablespoons extra virgin olive oil
• a pinch of Spanish saffron
• Salt and pepper to taste

Cooking Procedure

1. Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
2. Heat the olive oil in a paellera or wide pan.
3. Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
4. Put-in the chopped chicken. Cook for 3 minutes.
5. Add the chorizo de bilbao. Cook for 2 minutes.
6. Add-in the salt, pepper, saffron, and paprika. Stir.
7. Pour-in the chicken broth and coconut milk. Stir and let boil.
8. Add-in the washed rice. Stir.  Let boil.
9. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
10. Put-in the raisins, and green peas. Cover and  simmer for 8 minutes.
11. Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
12. Garnish with sliced boiled egg. Serve.
13. Share and enjoy!

Number of servings (yield): 6

Watch the cooking video:

http://www.youtube.com/watch?v=U2WmBg6Zrcs

>>Download the Free eCookbook here<<

Related posts:

1. Arroz a la Cubana Recipe
2. Arroz Caldo Recipe
3. Arroz Caldo with tokwa
4. Chicken Pochero Recipe
5. Paella Marinera Recipe

Broiled Red Snapper with Pico de Gallo

January 4, 2014, 10:04 am

≫ Next: Ginataang Salmon

≪ Previous: Arroz Valenciana

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Broiled Red Snapper with Pico de Gallo is a simple yet delicious dish. The good thing about it — aside from being so good, is the fact that it easy and quick to prepare.

We went to South Florida for the holidays and decided to go out to fish. We were optimistic to catch at least one decent-sized fish for dinner, but we were not able to get any. It was totally fine because we were able to enjoy the weather and relax while fishing. I decided to go and get something in the local supermarket to cook for dinner. I saw some gorgeous red snappers. These are perfect for “sinigang na isda” (fish in sour soup), but I decided to simply broil them instead. I guess I was tired and needed something quick and easy to prepare.

This recipe details everything that I did. Make sure to put your oven to broil mode to get the same result.Placing the oven to bake mode will still cook the fish, but you will need to add an extra 10 to 12 minutes though.

Try this Broiled Red Snapper with Pico de Gallo recipe. Let me know what you think.

Broiled Red Snapper with Pico de Gallo

Ingredients

• 2 to 3 lbs. red snapper (maya-maya) , cleaned and scales removed
• 1 1/2 tablespoons sea salt
• 1/2 teaspoon crushed garlic
• 1 piece lemon
• Cooking oil spray
• 1 cup Pico de Gallo

Cooking Procedure

1. Make incisions on both sides of the fish.
2. Rub salt all over the red snapper. Let it stay for 10 minutes.
3. Preheat the oven to broil (around 510F)
4. Combine crushed garlic and juice from the lemon. Mix well.
5. Spoon the lemon mixture over the fish. Make sure to pour it in the incisions to be better absorbed.
6. Spray some cooking oil using the cooking spray on a baking tray. Arrange the fish on the baking tray and then lightly spray some cooking oil on top of the fish.
7. Broil the fish in the oven for 18 to 25 minutes. Add more time if your fish is bigger.
8. Transfer to a serving plate. Serve with Pico de Gallo on the side.
9. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

1. Pico de Gallo Recipe
2. Grilled Ribs with Pico de Gallo
3. Crispy Oven Broiled Liempo
4. Pinaputok na Tilapia Recipe
5. Easy Chicken Tacos

Ginataang Salmon

January 7, 2014, 7:41 am

≫ Next: Crispy Oven Broiled Liempo

≪ Previous: Broiled Red Snapper with Pico de Gallo

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Ginataang Salmon or Salmon Cooked in Coconut Cream (or coconut milk) is a simple Filipino fish recipe. You can use this as a guide to make your meal more enjoyable. This dish is very easy and quick to prepare; in fact, your Ginataang Salmon will be ready in less than 30 minutes.

We have shown you some fish recipes before that makes use of coconut milk. This is different because it does not entail complex procedures and this is the first fish with coconut milk recipe we featured that requires the use of vinegar. If you love paksiw na isda and ginataang tilapia, wait till you try this dish.

As I’ve mentioned, this is an easy recipe. If you are a beginner in cooking, this recipe is fit for you. The procedure can be found in the recipe below, but let me give more details for the sake of the beginners. I started out by placing the salmon steak flat on the cooking pan. Take note that I have not turned on the fire yet — the pan is not yet hot at this point.I then placed all the ingredients in the pan, except for the coconut cream and vinegar. I then turned the heat on to medium and let the water boil. As I am seeing those tiny bubbles emerge, I poured-in the vinegar and continue to cook for a couple of minutes. I then added the coconut cream (you can also use coconut milk as a substitute) and waited for the mixture to boil. As the mixture is boiling, I adjusted the heat to low so that I can simmer the fish. I gently stirred the mixture and let the fish simmer until the liquid slowly evaporates and reduces to half. Simple, isn’t it? Please place your questions and feedback on the comments section below.

Try this Ginataang Salmon Recipe. Let me know what you think.

Ginataang Salmon Recipe

Ingredients

• 1 1/2 lbs. salmon (steak cut)
• 2 cups coconut cream (kakang gata)
• 3 cloves crushed garlic
• 1 tablespoon minced ginger
• 3 pieces long green chili
• 3 pieces red Thai chili
• 1 medium yellow onion, sliced
• 1/4 cup cane vinegar
• 1 tablespoon fish sauce
• 1/4 teaspoon ground black pepper
• 1/2 cup water

Cooking Procedure

1. Arrange the salmon slices flat in a pan.
2. Put-in the red and green chillies, garlic, ginger, onion, ground black pepper, fish sauce and water.
3. Turn-on the heat and let boil.
4. Pour-in the vinegar. Let it cook for 2 minutes.
5. Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20 minutes or until the liquid reduces to half.
6. Transfer to a serving plate.
7. Serve and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

1. Ginataang Tilapia Recipe
2. Ginataang Galunggong Recipe
3. Ginataang Alimasag Recipe
4. Ginataang Langka Recipe
5. Ginataang Puso ng Saging Recipe

Crispy Oven Broiled Liempo

January 11, 2014, 10:35 am

≫ Next: Asian Fried Chicken

≪ Previous: Ginataang Salmon

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I always try to avoid fatty food, but sometimes I have to give-in to my cravings. As long as I know my limits, that should be ok. I was craving for liempo and I thought that lechon kawali will be a perfect dish to make for lunch, but I ran out of cooking oil. Instead, I prepared Crispy Oven Broiled Liempo. This dish has the same crisp and lovely flavor as lechon kawali, but it is less greasy.

There are other advantages of preparing Crispy Oven Broiled Liempo over lechon kawali other than it being less greasy; I think that this is also safer to cook. You see, lechon kawali entails the pork belly to be deep fried in cooking oil. There is a possibility for the oil to splatter and unexperienced cooks might be vulnerable to burn their skin. On the other hand, broiling the pork does not put yourself at risk as long as you wear an oven glove when handling the pork.

This dish is best enjoyed if dipped in lechon sauce (sarsa ng lechon) or sinamak.

Try this Crispy Oven Broiled Liempo recipe. Let me know what you think.

Crispy Oven Broiled Liempo

Ingredients

• 2 lbs. pork belly
• 5 cups water
• 1 to 1 1/2 tablespoons sea salt
• 1/2 teaspoon ground black pepper

Cooking Procedure

1. Pour the water in a steamer. Bring to a boil.
2. Arrange the pork belly in the steamer, cover and steam for 40 minutes. Add water as needed.
3. Remove the pork belly from the steamer and place in a plate. Let it cool for a few minutes.
4. Rub salt and pepper all over the steamed pork belly. Let it stay for 15 minutes.
5. Set the oven to broil mode and preheat to 510 degrees Fahrenheit.
6. Arrange the pork belly in a greased oven safe tray or plate. Broil for 15 to 17 minutes.
7. Flip the pork belly so that the opposite side will be facing up. Continue to broil for another 12 to 15 minutes or until texture starts to get crispy.
8. Chop the broiled pork belly the way you prefer.
9. Serve with your favorite side dish such as ensaladang talong.
10. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

1. Inihaw na Liempo (Grilled Pork Belly)
2. Broiled Red Snapper with Pico de Gallo
3. Oven Barbequed Spare Ribs
4. Crispy Adobo Flakes Recipe
5. Oven Baked Crusted Pork Loin

Asian Fried Chicken

January 15, 2014, 7:32 pm

≫ Next: Easy Chicken Curry

≪ Previous: Crispy Oven Broiled Liempo

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Asian Fried Chicken or Five Spice Fried Chicken is a tasty fried chicken recipe that you can prepare for dinner. This dish is so good and very flavorful. It is best eaten with fried rice.

I usually cook Asian Fried Chicken for dinner because it takes me a while to steam and let the chicken dry. Letting the chicken dry in open air (or sometime in front of a fan) makes it’s texture crisp when fried. This can be done by either hanging the chicken or placing it in an ordinary plate. Make sure that the part with skin is facing up.

Asian Fried Chicken goes well with ginger sauce, plum sauce, or banana ketchup.

Try this Asian Fried Chicken Recipe. Let me know what you think.

Asian Fried Chicken Recipe

Ingredients

• 1/2 chicken (about 1/2 to 3/4 lbs) sliced lengthwise
• 1 tablespoon soy sauce
• 1 1/4 tablespoons 5 spice powder
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 6 cups water
• 4 cups cooking oil

Cooking Procedure

1. Combine 5 spice powder, salt, and ground black pepper in a bowl. Mix well and set aside.
2. Pour water in a steamer. Bring to a boil.
3. Arrange the chicken in the steamer. Steam for 40 to 45 minutes.
4. Remove the chicken from the steamer and place in a plate with sliced part facing down. Let the chicken cool down.
5. Rub the soy sauce all over the chicken.
6. Run the 5 spice powder mixture all over the chicken. Let the chicken dry in open air for 6 hours.
7. Heat the cooking oil in a deep cooking pot or deep fryer. Deep fry the chicken in 350F for 10 to 12 minutes.
8. Transfer to a serving plate. Serve with Yang Chow fried rice.
9. Share and enjoy!

Number of servings (yield): 2

>>Download the Free eCookbook here<<

Related posts:

1. Max’s style Fried Chicken
2. Garlic Fried Chicken
3. Asian Chicken Stir Fry Recipe
4. Filipino Fried Chicken Recipe
5. Pineapple Fried Chicken Recipe

Easy Chicken Curry

January 16, 2014, 8:54 pm

≫ Next: Bas-uy Recipe

≪ Previous: Asian Fried Chicken

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Easy Chicken Curry is a very tasty and delicious dish that you can quickly prepare any time of the day. The use of curry powder makes this dish easier to make — compared to assembling your own curry from scratch (although nothing beats making your own curry from scratch by grinding and combining spices).

As we all know, there are hundreds of ways to prepare a chicken curry dish. This recipe that we have here is just another variation — it only happens that it is a good version that I highly recommend. I used bone-in chicken because it has more flavor, but feel free to use boneless chicken breast if you like. As for the coconut milk, canned coco milk or coconut cream is the easiest way to go, unless you have access to fresh coconut milk or cream (kakang gata).

I am used to have potatoes in my chicken curry. This is the reason why I always include it in every recipe. The difference of this chicken curry with the Pinoy Chicken Curry that I previously published is probably the green peas. I think that the peas compliments the dish well.

Try this Easy Chicken Curry Recipe. Let me know what you think.

Easy Chicken Curry Recipe

Ingredients

• 1 1/2 lbs. chicken, chopped into serving pieces
• 1 medium potato, peeled and diced
• 3/4 cups frozen green peas
• 2 cups coconut milk
• 1 1/4 tablespoons curry powder
• 2 teaspoons turmeric powder
• 1 1/2 teaspoons ginger powder
• 1 medium tomato, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• a dash of cayenne pepper powder
• 3 tablespoons cooking oil
• Salt to taste

Cooking Procedure

1. Combine ginger powder, turmeric powder, and 1 1/2 teaspoons salt in a bowl. Mix well.
2. Rub the mixture allover the chopped chicken pieces. Let it stay for 15 minutes.
3. Heat the cooking oil in a cooking pot.
4. Once the oil is hot, pan fry the chicken for about 2 minutes per side.
5. Remove the chicken and temporarily place in a plate.
6. Meanwhile, saute the onion, tomato, and garlic in the remaining cooking oil.
7. Put the chicken back in the cooking pot when the onion becomes soft. Cook for 3 minutes.
8. Pour-in the coconut milk. Bring to a boil. Add the curry powder. Cover and simmer for 25 minutes (add a little water if needed).
9. Add a dash of cayenne pepper. Put-in the diced potato, cook for 10 minutes. Make sure to stir once in a while.
10. Add the green peas. Cook for 5 minutes.
11. Add salt to taste. Stir.
12. Transfer to a serving plate. Serve over white rice.
13. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

1. Jocelyn’s Chicken Curry
2. Chicken Curry Recipe
3. Beef Curry Recipe
4. Chickpea and Spinach Curry Recipe
5. Chicken Giniling with Green Peas

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Bas-uy Recipe

January 24, 2014, 10:35 am

≫ Next: Adobo Fried Rice

≪ Previous: Easy Chicken Curry

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Bas-uy is a soup dish composed of pig liver cooked with ginger, lemongrass, and a variety of vegetables. This popular Ilonggo dish is best enjoyed during breakfast, with warm white rice and fried dried fish.

There have been countless versions of Bas-uy around. The difference mostly is the vegetables used for every recipe. I think that there is no wrong way of preparing Bas-uy as long as you stick to the core components which are pork, liver, and lemongrass.

I am using chayote (sayote) for this recipe. I also added some green onions for that delicate onion flavor that blends well with the soup. Aside from using chayote, you may also use potatoes and bottle gourd (upo) for this recipe.

Some of you might not like liver. That is ok, but I suggest that you give this recipe a try because you won’t taste the gamy flavor of the liver – as long as you follow the exact steps. The gamy flavor of the liver is neutralized when you cook it in onion and ginger. Who knows, you might enjoy eating liver after all.

Try this Bas-uy recipe. Let me know what you think!

Bas-uy Recipe

Ingredients

• 1 lb. pork shoulder, sliced
• 1/2 lb. pig liver, sliced
• 2 pieces chayote, sliced
• 4 stalks green onion or onion leek; cut in 2 inch length
• 1 thumb ginger, julienne
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 2 stalks lemongrass, tied
• 6 cups beef or pork broth
• 3 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Heat the cooking oil in a cooking pot.
2. Once the oil becomes hot, sauté onion and ginger until the onion becomes soft.
3. Add the sliced liver. Continue to sauté for 2 minutes. This will remove the gamy taste and aroma. Remove the liver and temporarily place in a clean plate.
4. Put-in the garlic. Saute until color turns light brown.
5. Add-in the pork. Cook for 3 to 5 minutes.
6. Pour-in the beef broth. Let boil.
7. Put-in the lemongrass. Cover and simmer for 30 to 45 minutes.
8. Remove the lemongrass. Put-in the chayote and cooked liver. Continue to cook in medium heat for 3 to 5 minutes. Add water, if needed.
9. Add-in the green onion or onion leeks. Cook for 2 minutes.
10. Add salt and pepper to taste. You can also use fish sauce if you prefer.
11. Serve hot with rice.
12. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

1. Liver Steak Recipe
2. Easy Chicken Tinola Recipe
3. Batchoy Recipe
4. Sardines with Chayote Recipe
5. Igado Recipe

Adobo Fried Rice

January 25, 2014, 10:03 am

≫ Next: Nilagang Baboy

≪ Previous: Bas-uy Recipe

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Adobo Fried Rice sounds like a good idea for your leftover rice and adobo. This simple fried rice recipe is quick and easy to prepare. This is best served for breakfast with Filipino omelet or sunny-side-up fried egg.

The success of this dish will depend on the quality of the pork adobo or chicken adobo that you will use. The meat should be tender so that your adobo fried rice will be more pleasant to eat. Make sure that you do not include the sauce when cooking the fried rice because it will be absorbed by the rice, which will make the texture somewhat sticky.

I love to have lots of toasted garlic with my fried rice. This is the reason why I am using 8 cloves of garlic for this recipe. You can adjust the garlic depending on your preference, but I would say that 8 cloves is still the way to go.

Try this Adobo Fried Rice Recipe. Let me know what you think.

Adobo Fried Rice Recipe

Ingredients

• 1/2 lb. leftover pork or chicken adobo, shredded
• 6 cups leftover steamed white rice
• 8 cloves garlic, crushed
• 1 teaspoon salt
• 2 1/2 to 3 tablespoons cooking oil

Cooking Procedure

1. Combine salt and rice. Gently mix until well incorporated.
2. Heat the cooking oil in a pan.
3. Once the oil starts to heat-up, put-in the crushed garlic. Cook until the garlic turns light brown. Remove the garlic and set aside.
4. Meanwhile, put in the shredded pork or chicken adobo in the pan. Cook for 3 minutes with remaining oil.
5. Put-in the rice. Cook in medium heat for 10 minutes while gently tossing every minute to prevent the rice from sticking to the pan.
6. Add-in the fried garlic. Toss to distribute.
7. Turn-off the heat and transfer to a serving bowl.
8. Serve. Share and enjoy!

Number of servings (yield): 6

>>Download the Free eCookbook here<<

Related posts:

1. Chicken Fried Rice Recipe
2. Carne Asada Fried Rice
3. Filipino Pork Fried Rice Recipe
4. Longganisa Fried Rice
5. Chicken Barbecue Fried Rice Recipe

Nilagang Baboy

January 27, 2014, 12:39 pm

≫ Next: Chicken with Ampalaya in Oyster Sauce

≪ Previous: Adobo Fried Rice

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Nilagang Baboy or Pork Nilaga is translated as boiled pork in Filipino. This is a soup dish commonly served for lunch or dinner on regular days. Nilagang Baboy is eaten with steamed white rice and is best served with patis (fish sauce) and siling labuyo (birds eye chili).

If you have been cooking Filipino Recipes for a while, chances are that you know how to prepare Pork Nilaga. This is one of the easiest Filipino soup dishes that anyone can prepare. Although everything in the recipe seems so easy to do, you have to pay special attention to the texture of the pork in order for your Nilaga to be successful. Make sure to give enough time for the pork to become tender. This means that you will need to simmer it for a quarter of an hour to a little more than an hour.

You will notice that I started by sauteeing the onion, peppercorn, and pork. I am doing this because I wanted to extract the flavor from the said ingredients. If you prefer your Nilagang Baboy to be less oily, all you have to do is start by letting the broth (beef or pork) boil. You will then add the onion, peppercorn, and pork and boil them until the pork becomes tender. You can also omit the salt. Instead, add the fish sauce directly towards the end.

How do you cook your Nilagang Baboy? Try this Nilagang Baboy Recipe. Let me know what you think.

Nilagang Baboy Recipe

Ingredients

• 2 lbs. pork (belly or shoulder), cubed
• 1 medium yellow onion
• 1 medium cabbage, quartered
• 2 medium potatoes, peeled and cubed
• 4 pieces ripe saba banana, sliced in half crosswise
• 6 to 8 cups beef or pork broth
• 1 teaspoon whole peppercorn
• Salt to taste
• 3 tablespoons cooking oil

Cooking Procedure

1. Heat the cooking oil in a deep cooking pot.
2. Once the oil becomes hot, saute the onion.
3. Add the whole pepper corn. Continue to cook for 20 seconds.
4. Put-in the pork. Cook until the color turns light brown (about 3 to 5 minutes).
5. Pour-in the beef or pork broth. Bring to a boil. Simmer for 45 to 60 minutes or until the pork becomes tender.
6. Add the saba banana and potatoes. Stir and cook for 12 minutes.
7. Put-in the cabbage. Add salt to taste. Stir. Cover and continue to cook for 3 minutes.
8. Transfer to a serving bowl. Serve with a spicy fish sauce dipping sauce.
9. Share and enjoy!

Number of servings (yield): 4

>>Download the Free eCookbook here<<

Related posts:

1. Nilagang Baboy Made Me Feel Warm Today
2. Special Tokwat Baboy
3. Tokwa’t Baboy Recipe
4. KBL (Kadyos, Baboy, at Langka) Recipe
5. Pork Tinola

Chicken with Ampalaya in Oyster Sauce

January 28, 2014, 12:55 pm

≫ Next: Kalamay hati Recipe

≪ Previous: Nilagang Baboy

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Chicken with Ampalaya in Oyster Sauce is a quick and easy dish that you can make for lunch or dinner. Whether you are cooking just for yourself or for the whole family, this dish will surely be a hit. Aside from being easy, Chicken with Ampalaya is also healthy because it is rich in protein and other nutrients.

Not everyone here might like Ampalaya. I get it. The bitter taste of this healthy vegetable makes it less appetizing. However, you can always try to do something to make it taste less bitter – like rubbing salt on it to let the bitter juices go out, perhaps. You can also try to have it regularly so that you will get used to the taste. In my opinion, the health benefits of Ampalaya will outweigh its bitter taste.

I enjoy this dish with a cup of warm brown rice. Sometimes, I also have this with Ensaladang Talbos ng Kamote.

Try this Chicken with Ampalaya Recipe. Let me know what you think.

Chicken with Ampalaya in Oyster Sauce

Ingredients

• 1 lb. boneless chicken breast, sliced into think pieces
• 2 medium Ampalaya (bitter gourd), cored and sliced
• 1 small yellow onion, sliced
• 4 cloves garlic, chopped
• 3 tablespoons oyster sauce
• 1/2 cup water or chicken broth
• Salt and pepper to taste
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat the oil in a pan.
2. Once the oil is hot, sauté the onion and the garlic until the onion becomes soft.
3. Add the sliced chicken breast. Cook for 2 to 3 minutes or until the color turns light brown.
4. Add the oyster sauce. Continue to cook for 2 minutes.
5. Pour-in water or chicken broth. Let it boil. Cover and simmer for 10 to 12 minutes (add water, if necessary).
6. Put-in the sliced Ampalaya. Stir and cook in medium heat for 3 to 5 minutes.
7. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve with brown or white rice.
9. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

1. Ginisang Ampalaya
2. Ampalaya con Carne
3. Beef in Oyster Sauce
4. Pork with Zucchini in Oyster Sauce
5. Pork and Tofu in Oyster Sauce Recipe

Kalamay hati Recipe

January 29, 2014, 3:51 pm

≫ Next: Sayote Guisado with Chicken and Shrimp

≪ Previous: Chicken with Ampalaya in Oyster Sauce

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Kalamay hati or  kalamay is a sticky Filipino rice cake. This is made from glutinous rice flour, muscovado sugar, and coconut cream. Sticky rice cakes such as kalamay is a special treat in the Philippines. This is often served on special occasions such as  holidays and town fiestas.

Kalamay hati is usually eaten for breakfast with a cup of coffee on the side, while there are other people who enjoy kalamay as a snack. Latik, which is a residue of coconut milk is sprinkled on top of the kalamay to make it taste better. It is simply made by boiling coconut milk or cream while continously stirring until a solid residue forms.

I love to have kalamay for breakfast because it keeps me full for a long time. A small slice of this wonderful rice cake is all I need to get me going and start my day.

Try this Kalamay hati Recipe and let me know what you think.

Kalamay Hati Recipe

Ingredients

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Cooking Procedure

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes. Serve.
8. Share and enjoy!

>>Download the Free eCookbook here<<

Related posts:

1. Biko Recipe
2. Latik Recipe
3. Sapin-Sapin Recipe
4. Espasol Recipe
5. Bibingkang Malagkit Recipe

Sayote Guisado with Chicken and Shrimp

February 1, 2014, 6:46 am

≫ Next: Ginataang Hipon, Sitaw, at Kalabasa

≪ Previous: Kalamay hati Recipe

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Sayote Guisado with Chicken and Shrimp is another way of making ginisang sayote. This variation is cooked with chicken slices and shrimp and I intentionally added more broth so that it can be more enjoyable when eaten with rice.

This Filipino vegetable recipe is can be categorized as a quick and easy everyday meal. It is recommended to serve this with warm steamed white or brown rice. Aside from chicken and shrimp, you can also modify this to add other ingredients such as sliced pork, scallops, crab and almost any meat or seafood that you can think of.

Try this Sayote Guisado with Chicken and Shrimp Recipe. Let me know what you think.

Sayote Guisado with Chicken and Shrimp

Ingredients

• 1 large chayote (sayote), cored and sliced
• 6 ounces boneless chicken breast, thinly sliced
• 8 to 10 pieces medium shrimp, deveined, shell and head removed
• 5 cloves garlic, crushed
• 1 medium yellow onion, sliced
• 2 cups chicken broth
• Salt and pepper to taste
• 3 tablespoons cooking oil

Cooking Procedure

1. Heat the cooking oil in a pan.
2. Saute the garlic and onion until the onion is soft.
3. Add the chicken slices. Cook for 2 minutes.
4. Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes.
5. At this point, the liquid should have been reduced to more than half. Put-in the chayote. Cook for 2 minutes.
6. Add the shrimp. Cook for 1 minute.
7. Pour-in the remaining chicken broth. Let boil and cook for 1 to 2 minutes.
8. Add salt and pepper to taste.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

1. Ginisang Sayote Recipe
2. Pancit Bato Guisado
3. Sotanghon Guisado Recipe
4. Bagoong Guisado Recipe
5. Pansit Miki Guisado Recipe

Ginataang Hipon, Sitaw, at Kalabasa

February 2, 2014, 8:28 am

≫ Next: Inihaw na Pork Chop

≪ Previous: Sayote Guisado with Chicken and Shrimp

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Ginataang Hipon, Sitaw, at Kalabasa is a delicious shrimp and vegetable dish that you should try. As the name connotes, ginataan refers to any dish cooked in coconut milk or coconut cream. This dish makes use of shrimps with shells and head on, string beans, squash, and malunggay leaves (moringa).

Coconut milk is used in many Filipino recipes because it makes the dish richer and creamier. It also emphasizes the taste of the ingredients that you are using.

Aside from the flavor of the main ingredients, i am also using other ingredients that can help improve the overall flavor of the dish, as far as ginataan dishes are concerned. I am using shrimp paste or bagoong alamang for this recipe. Sometimes, I use fish sauce (patis) or bagoong isda. This depends on the primary ingredients that I am using.

Ginataan is best enjoyed with the staple food of the Philippines — rice. Steamed white rice is my preference.

Try this Ginataang Hipon, Sitaw, at Kalabasa Recipe. Let me know what you think.

Ginataang Hipon, Sitaw, at Kalabasa Recipe

Ingredients

• 1 lb shrimp, cleaned
• 10 strings beans (sitaw), cut into 2 1/2 inch length
• 2 cups kalabasa (squash), cubed
• 2 cups coconut milk
• 1 medium yellow onion, sliced
• 2 tablespoons bagoong alamang (shrimp paste)
• 1 cup malunggay leaves
• 3 cloves garlic, crushed
• Salt and pepper to taste
• 3 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Heat oil in a cooking pot.
2. Saute the garlic and onion until the onion becomes soft.
3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
4. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
5. Add the kalabasa. Cook for 8 to 12 minutes or until tender.
6. Put the shrimp back in the pot. Stir and cook for a minute.
7. Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
8. Add salt and pepper to taste.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!

Number of servings (yield): 4

>>Download the Free eCookbook here<<

Related posts:

1. Ginataang Kalabasa or Ginataang Sitaw? Call it whatever you want
2. Ginataang Sitaw at Kalabasa with Crabs Recipe
3. Ginataang Hipon Recipe
4. Sinigang na Hipon Recipe
5. Adobong Sitaw Recipe

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Inihaw na Pork Chop

February 4, 2014, 4:58 am

≫ Next: Kinamunggayang Manok Recipe

≪ Previous: Ginataang Hipon, Sitaw, at Kalabasa

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Inihaw na Pork Chop is translated in Filipino as grilled pork chop. Perfectly sliced pork chops with skin and fat on are marinated in soy sauce and lemon juice mixture along with some spices to achieve a delicious flavor that appeals to the Filipino taste buds.

I understand that you might have your own way of marinating pork chops or any pork slices for this purpose. For example, sinarabasab is nicely prepared using the simplest procedure which is rubbing with sea salt and vinegar (sukang iloko). While this recipe may not be that simple, it is guaranteed that you will get that good Pinoy pork chop taste that goes well with steamed rice, salted egg, and eggplant ensalada.

Aside from pork chops, the marinade can be used for other pork slices such as pork shoulder and belly. This grilled pork chop is best eaten when dipped in spicy vinegar.

Try this Inihaw na Pork Chop recipe. Let me know what you think.

Inihaw na Pork Chop Recipe

Ingredients

• 4 pieces pork chops
• 1 medium lemon or 3 pieces calamansi
• 1/2 cup soy sauce
• 4 cloves garlic, crushed and minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup banana ketchup
• 1/2 teaspoon sugar
• 1 tablespoon cooking oil

Cooking Procedure

1. Make the marinade by combining the soy sauce, ketchup, garlic, salt, sugar, ground black pepper, and lemon juice in a bowl. Mix well.
2. Arrange the pork chops in a ziploc bag or resealable plastic bag. Pour the marinade inside the bag. Let the air out and seal the bag. Place in the fridge to marinate for 5 to 8 hours.
3. Separate the pork chops with the remaining marinade. Place the marinade in a bowl and then add cooking oil. Stir.
4. Heat-up the grill. Grill the marinated pork chops in medium heat for 3 to 4 minutes per side while basting with the remaining marinade and oil mixture. Do this step twice and add more grilling time as needed.
5. Transfer to a serving plate. Serve!
6. Share and enjoy!

Number of servings (yield): 4

>>Download the Free eCookbook here<<

Related posts:

1. Grilled Pinoy Pork Chop Recipe
2. Grilled Dijon Pork Chop Recipe
3. Smothered Pork Chop Recipe
4. Teriyaki Pork Chop Recipe
5. Apple Glazed Pork Chop Recipe

Kinamunggayang Manok Recipe

February 6, 2014, 2:00 am

≫ Next: Adobong Sitaw with Tofu

≪ Previous: Inihaw na Pork Chop

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Kinamunggayang Manok is a Filipino Chicken Soup recipe that originated from the southernmost part of the Philippines. This dish originally makes use of native chicken, banana blossoms, and malunggay leaves. At first glance, it can be mistaken as Tinolang Manok, but there are a few differences. For example Chicken Tinola makes use of ginger and green papaya while this dish do not. Both are superb chicken dishes though and you ought to try both to see what I am trying to point out.

When preparing Kinamunggayang Manok, I make sure that the sap from the banana blossoms are extracted because it makes the dish tastes bitter. I do this by soaking the shredded banana blossoms in a brine solution for several hours. I then wring the blossoms to let the sap out. In this process, oxidation takes places which makes the color of the banana blossoms dark. I don’t see this as an issue.

I have no access to native chicken, so I opted for organic farm raised chicken. These chicken varieties are better because they do not contain any antibiotic. Well, that is just me; you are free to use whatever chicken variety that you prefer. I also use fresh frozen malunggay leaves. It has been a regular ingredient in my freezer. If I can only use hydroponics to grow malunggay inside the house during winter, then that will be awesome! Then again, fresh frozen works for me so I should be alright.

Try this delicious Kinamunggayang Manok Recipe. Let me know what you think!

Kinamunggayang Manok Recipe

Ingredients

• 1 1/2 lbs. chicken, cut into serving pieces
• 1 medium banana blossom (puso ng saging), shredded
• 1 1/2 cups malunggay leaves
• 2 cups chicken broth
• 5 cups water
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 3 tablespoons cooking oil
• 1 1/2 tablespoon fish sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon salt

Cooking Procedure

1. Soak the banana blossom in brine (combine 2 cups water and 1 tablespoon salt) for at least 3 hours. Let the sap out by squeezing the banana blossom. Set aside.
2. Heat the oil in a cooking pot.
3. Saute the garlic and onion.
4. Add-in the chicken pieces. Cook for 2 to 3 minutes or until the chicken turns light browm.
5. Pour-in the chicken broth and 3 cups water. Let boil. Simmercovered for 30 to 40 minutes. Add water if necessary.
6. Put-in the shredded banana blossom. Stir and cook for 2 minutes.
7. Add the malunggay leaves. Cook for a minute.
8. Pour-in the fish sauce and add the ground black pepper.
9. Transfer to a serving plate.
10. Serve with white rice.
11. Share and enjoy!

Number of servings (yield): 4

>>Download the Free eCookbook here<<

Related posts:

1. Sinampalukang Manok Recipe
2. Pesang Manok
3. Ginataang Manok Recipe
4. Pinatisang Manok
5. Pininyahang Manok

Adobong Sitaw with Tofu

February 8, 2014, 10:40 am

≫ Next: Linat-an Recipe

≪ Previous: Kinamunggayang Manok Recipe

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Adobong Sitaw with Tofu is another version of Adobong Sitaw, this time it is cooked with fried extra firm tofu. Adobong Sitaw is a Filipino vegetable dish. The basic ingredient is string bean, which is locally known as “sitaw”, cooked indobo style. This method of cooking involves soy sauce and vinegar.

Adobong Sitaw with Tofu is considered as a regular everyday dish. This is best eaten with warm white rice. I usually pair this dish with fried fish such as fried bangus or fried galunggong.

Aside from tofu, you can use other ingredients to enhance this recipe. For example, adding sliced pork, chicken, and beef will give you a good result. You can always opt to have the basic Adobong Sitaw if that is what you prefer.

Before I forget, it is highly recommended that you use extra firm tofu for this recipe. This makes a lot of difference and it can make or break your dish.

Try this Adobong Sitaw Recipe. Let me know what you think.

Adobong Sitaw with Tofu

Ingredients

• 12 to 15 pieces string beans, cut into 2 ½ inch length
• 3 pieces extra firm tofu (about 3 oz. per piece), fried until medium brown
• 1 medium yellow onion, sliced
• 1/2 cup soy sauce
• 1/4 cup water
• 1/4 cup white vinegar
• 5 cloves garlic, crushed
• 3 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Slice the fried tofu into squares. Set aside.
2. Heat the cooking oil in a pan.
3. Saute garlic and onion until the onion is soft.
4. Put-in the sliced tofu. Add soy sauce and water. Let boil.
5. Pour-in the vinegar. Let it reboil.
6. Add the string beans. Stir and cover. Simmer for 5 minutes.
7. Add salt and pepper to taste.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

Number of servings (yield): 4

>>Download the Free eCookbook here<<

Related posts:

1. Adobong Sitaw Recipe
2. Ginataang Hipon, Sitaw, at Kalabasa
3. Ginataang Sitaw at Kalabasa with Crabs Recipe
4. Adobong Kangkong Recipe
5. Adobong Labong Recipe

Linat-an Recipe

February 9, 2014, 8:22 pm

≫ Next: Monggo Guisado with Dilis and Malunggay (Balatong)

≪ Previous: Adobong Sitaw with Tofu

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Linat-an is a boiled pork soup dish that resembles Pork Nilaga. Although both dishes might sound the same, there are notable differences that can help us distinguish one from the other.

Linat-an makes use of lemongrass (tanglad) and it also requires vegetables that are not present in Nilaga, such as: red bell pepper, string beans (sitaw), and taro root (gabi).

As far as I am concerned, this soup dish is more of a Sinigang without a souring agent. The lemongrass plays a great role in enhancing the flavor of this dish and the gabi makes the texture of the soup thicker, which I find enjoyable.

If you have not tried to cook Linat-an before, I encourage you to give it a try. You’ll surely love it!

Try this Linat-an recipe. Let me know what you think.

Linat-an Recipe

Ingredients

• 2 lbs. pork spare ribs
• 5 string beans, cut in 2 1/2 inch length
• A bunch of green onions, cut in 3 inch length
• 2 medium taro root (gabi), chopped
• A bunch of lemongrass, cleaned and tied together
• 3 cups rice washing
• 3 cups beef or pork broth
• 1 small red bell pepper, sliced
• 1 medium yellow onion, quartered
• Salt and pepper to taste

Cooking Procedure

1. Combine rice washing and beef broth in a cooking pot. Bring to a boil.
2. Put-in the spare ribs, lemongrass, and onion. Simmer for 45 to 60 minutes or until the pork becomes tender.
3. Add-in the gabi. Cook for 5 to 8 minutes.
4. Put-in the string beans and bell pepper. Cook for 3 minutes.
5. Add the green onions. Cook for a minute.
6. Add salt and pepper to taste.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!

Number of servings (yield): 4

>>Download the Free eCookbook here<<

Related posts:

1. Pata Pochero Recipe
2. Longganisa Recipe
3. Sisig Recipe
4. Batchoy Recipe
5. Laswa Recipe

Monggo Guisado with Dilis and Malunggay (Balatong)

February 11, 2014, 9:42 am

≫ Next: Spring Fried Chicken

≪ Previous: Linat-an Recipe

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Monggo Guisado with Dilis and Malunggay is a delicious Filipino dish composed of mung beans, dried anchovies, and moringa. This is a simple everyday dish that goes well with warm rice and more of it.

There are more than a handful recipes that involves balatong or mung beans. You can mix and match the ingredients and come-up with your own version of Monggo Guisado. The trick here is to use the ingredients that will work well if mixed with mung beans. Pork and shrimp are included in the usual recipe, while you can make use of dilis (anchovies), daing, and tuyo and see what you like best. As for the vegetable, malunggay, hot pepper leaves (dahon ng sili), and spinach can be used.

Some people like their monggo dish to have more liquid in it, as if it were as a soup dish. This recipe will give you a soup-like result that you can enjoy with steamed white rice.

Try this Monggo Guisado with Dilis and Malunggay Recipe. Let me know what you think.

Monggo Guisado with Dilis and Malunggay Recipe

Ingredients

• 1 1/4 cups mung beans
• 4 to 6 cups water
• 1/2 cup dried anchovies (dilis)
• 1 cup malunggay leaves
• 1 medium yellow onion, sliced
• 1 medium plum tomato, diced
• 3 cloves crushed garlic
• 3 tablespoons cooking oil
• 2 tablespoons fish sauce
• 1/4 teaspoon ground black pepper to taste

Cooking Procedure

1. Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to 40 minutes until the mung beans expand a little and become soft (Note: add more water if needed). Set aside.
2. Heat the cooking oil in a separate cooking pot.
3. Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.
4. Put-in the dried anchovies. Stir.
5. Add the boiled mung beans. Stir. And continue to saute for 2 minutes.
6. Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and continue to cook for 5 to 8 minutes.
7. Add-in the malunggay leaves. Stir.
8. Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes more.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

Number of servings (yield): 6

>>Download the Free eCookbook here<<

Related posts:

1. Just in Time for Lunch: Ginisang Monggo with Dilis
2. Ginisang Munggo (Monggo)
3. Ginataang Monggo Recipe
4. Ginataang Langka with Dilis Recipe
5. Spicy Dilis