Pork Asado Recipe

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Filipino Style Recipe: Pork Asado or Asadong Baboy is a red-colored sweetmeats with sweet sauce. You can’t go wrong in preparing this recipe since the procedure is simple, all you have to do is marinade the meat in a mixture of  seasonings and boil it until tender.

Good for 4-6 persons.

Ingredients
1 kilo pork(belly, loin, shoulder) or any part with thin layer of fat
1/2 cup soy sauce
2 pieces star anise
2 bay leaf
1 tablespoons peppercorns
4 tablespoons sugar
1 head garlic, minced
1 onion, chopped
1-2 cups of water or 4 pineapple juice

Procedures:
1. In a large bowl, combine all the ingredients then mix well.
2. Prick the pork meat with a fork in several places and marinade for an hour.
3. Heat a pan in low heat, put the marinated pork along with the marinate.
4. Pour water then bring to boil.
5. Add brown sugar and mix well.
6. Simmer for about 40 minutes until both sides of the meat are tender. Adjust seasoning according to taste.
7. Remove the meat from heat and cool to room temperature. Cut into 1/4 inch slices.
8. Arrange on a serving plate and top with the thick sauce.
9. Serve and enjoy!

Leche Flan Recipe

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Filipino Style Recipe: How To Make Filipino Leche Flan Dessert? Leche Flan is made with condensed milk and more egg yolks. This dessert is usually steamed or rarely baked. It also called milk flan which is a heavier version of the Spanish flan or creme caramel.

Estimated time of preparation and cooking: 60 minutes. Good for 4- 5 llanera aluminum molds.

Ingredients
10 egg yolks(pula ng itlog)
1 can(390 grams) evaporated milk
1 can(390 grams) condensed milk
1 teaspoon of vanilla extract
1 cup brown sugar
3/4 cup water

Utensils:
4-5 Llanera aluminum molds
Steamer
Strainer
Whisk

Procedures:
Part 1
1. In a sauce pan, dissolve brown sugar and water over low heat until color turns to pale brown.(do not stir just swirl the pan gently)
2. Pour the syrup in the aluminum molds, spread the caramel on the bottom of the molds.

Part 2
3. In a mixing bowl, combine the egg yolks, condensed milk, evaporated milk and vanilla. Use whisk to mix gently, prevent bubbles from forming. Remove any solids by using a strainer.
4. Pour the mixture on top of the caramel on the aluminum molds. Fill the molds to about 1 to 1 1/4 inch thick.
5. Cover molds with an aluminum foil, so that the moisture from the steam won’t come in the molds as it will become watery.
6. Steam for about 40-45 minutes.
7. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.

Tips:
1. To remove the leche flan from mold: run a thin knife around the edges of the mold to loosen the leche Flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.
2. Leche plan is cooked by inserting a knife in the center comes out clean.

Spicy Buffalo Wings Recipe

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Filipino Style Recipe: Spicy Buffalo Wings are considered as an American dish. It is traditionally fried unbreaded and then coated in sauce. The classic buffalo style chicken wings is composed of vinegar-based cayenne pepper hot sauce and butter.

Estimated time of preparation and cooking: 30 minutes. Good for 3-5 persons.

INGREDIENTS:
For Breading Mix
1 kilo chicken wings, tips removed
1 cup Flour
1 tablespoon Paprika
1 tablespoon Cayenne Pepper
1 tablespoon Salt
1 tablespoon Ground Pepper
1 tablespoon Thyme(optional)

For Buffalo Sauce
3/4 cup Hot Sauce
1/4 cup Brown Sugar
1/2 cup Butter or margarine
1 tsp Ground Pepper
2 tsp Garlic Powder
1 tsp Cayenne Pepper(optional)
2 tbsp Honey(optional)

For Cheese Dip(optional)
1/2 cup Mayonnaise
1 tablespoon Garlic Powder
2 tablespoon Cheese Spread
2 tablespoon Parmesan Cheese
1/2 teaspoon ground black pepper

Procedures:
Part 1
1. In a small bowl, combine all the ingredients for breading mix.
2. Coated the wings with the breading mix evenly.
3. In a deep pan, heat enough oil to cover the wings entirely.
4. Fry wings for about 8-10 minutes in medium heat or until color turns to golder brown.
5. Drain and set aside.
Part 2
1. In a small pan, heat butter in a low heat until melted.
2. Add all the remaining ingredients for buffalo sauce, stir well to keep it from curdling. Cook for 2-3 minutes.
3. Place the fried chicken wings in a large bowl, add the buffalo sauce and mix until all the wings coated evenly.
4. Serve with celery sticks.

For Cheese Dip:
1. In a small bowl, combine all the ingredients for cheese dip.

Kare-kare Recipe

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Kare-kare is a popular Filipino recipe especially in the Pampanga region and any Filipino fiesta. This dish is made from peanut sauce with a variety of vegetables, oxtail and tripe. Occasionally beef meat and innards. Some use goat meat and chicken as alternative meat. It is often eaten with shrimp paste.

Good for 5-7 persons.

Ingredients:
1/2 kilo oxtail, cut in chucks
1/2 kilo tripe or beef sirloin, cut in chucks
4 pieces eggplant, cut in small pieces
1 bundle bok choy(pechay), cut into 2 pieces
1 bunch of string beans(sitaw), cut in 2-inch long
1 banana heart(puso ng saging), sliced diagonally (optional)
1 cup peanut butter
1 cup ground peanuts(optional)
1/2 cup toasted ground rice or rice flour
2 heads garlic, minced or chopped
2 pieces onions,chopped
3 tablespoon cooking oil
8 cups of water
1/2 cup annatto seeds(atsuete)
salt and pepper to taste
1/2 cup shrimp paste(bagoong alamang)

Procedures:
Part 1
1. In a large pot, Boil oxtail, tripe and onions in water for about 1-2 hours until meat is tender. Lesser time if using a pressure cooker.
2. Remove the scums as it rises. Add more water if needed.
Part 2
3. In a bowl, mix peanut butter, ground peanuts, toasted ground rice and annatto seeds with 1/2 cup of water and pour it in the pot, discards seeds.
4. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
Part 3
5. In a separate pan, heat oil and saute the garlic, add the vegetables and continue cooking for another 5 minutes. Do not over cook the vegetables.
6. Add the cooked vegetables to a large pot. Add salt and pepper according to taste.
7. Serve hot with shrimp paste.

Paksiw na Bangus

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Filipino Style Recipe: Paksiw na bangus(milk fish in vinegar and spices) is a quick and easy common dish by Filipinos. The main ingredients of paksiw are vinegar and some spices like garlic, onion and ginger. Here’s my recipe on how to cook paksiw na bangus. Enjoy cooking!

Estimated time of preparation and cooking: 20-30 minutes. Good for 3-4 persons.

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

Pork Menudo

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Filipino Style Recipe: A Filipino menudo is made of pork, liver, sweet peas, raisins, potatoes and carrots. While it has the same name as the Mexican menudo which is similar to what we called “callos”. This cuisine is a basic dish that we serve in any parties. I’d crave for menudo now and then, and especially when it has raisins that added sweetness.

Estimated time of preparation and cooking: 50 minutes. Good for 4-6 persons.

Ingredients:
3/4 kilo pork belly, cut into cubes
1/4 kilo pork liver, cut into cubes
5 cloves garlic, minced
1 onion, chopped
1 potato, cut into cubes
1 carrot, cut into cubes
1 red bell pepper, diced
2 cups tomato sauce
1/2 piece lemon or 4 pieces calamansi
4 tablespoons soy sauce
3 tablespoons cooking oil
1/2 cup water
brown sugar, salt and pepper to taste

2 bay leaves(optional)
3 pieces hotdog, sliced(optional)
100 grams raisins(optional)
1/3 cups of sweet peas(optional)
2 tablespoons liver spread(optional)

Procedures:
Part 1
1. In a large bowl, marinate the pork belly in calamansi juice and soy sauce for an hour. Set aside.
Part 2
2. In a large pot, heat cooking oil and fry potatoes and carrots. Drain and set aside.
Part 3
3. In the same pot, saute garlic and onion.
4. Add marinated pork belly and water, simmer for 15 minutes.
5. Add the pork liver and tomato sauce. Let simmer for 10 minutes until pork belly and liver are tender.
6. Add potatoes, carrots, red bell pepper, raisins, hotdog, sweet peas, bay leaves, liver spread and simmer for 5 minutes. Stir occasionally.
7. Season with brown sugar, salt and pepper according to taste.
8. Remove from heat, Serve hot!

Laing

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Filipino Style Recipe: Ginataang Laing(Taro leaves in coconut milk) is one of the local dishes in the Philippines. It is popular mostly in Bicol region, they made this dish fiery hot and absolutely delicious though it can an acquired taste to the Western palate.

The main ingredient of “laing” is dried taro leaves(dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork but some used a bits of minced daing, tinapa, shrimps or anchovy paste. If you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.

Estimated time of preparation and cooking: 45 minutes.

Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup coconut milk(kakang gata),(1st extract)
2 cups coconut milk(gata),(2nd extract)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
2 tablespoons of oil
salt and sugar to taste

2-3 pieces red chili(labuyo)(optional)
1/4 kilo shrimp, boiled and peeled(optional)
1/2 teaspoon MSG(optional)

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper and shrimp paste.
5. Sprinkle with salt and sugar and simmer for another 5 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Remove from heat and Serve hot.

Notes:
1. Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.
2. 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.

 

Ginataang suso

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Filipino Style Recipe: Ginataang suso(snail with coconut milk) is an exotic dish that you will find surprisingly delicious. Snails cooked in coconut milk that you will enjoy the richness flavor together with vegetables. You can try this dish if your looking for a mouth-watering recipe that will surely agree to your taste.

Good for 5-7 persons.

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. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
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.

Tinolang Manok

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Filipino Style Recipe: Tinolang Manok(Chicken Tinola) or Filipino chicken ginger soup is one of the common dish in the Philippines. A simple Filipino recipe that is relatively easy to cook. Here is the basic and easy to follow recipe. Happy cooking!

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients :
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or green papaya, cut into small pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water or rice washing
4 tablespoon vegetable oil
salt to taste

Procedures :
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then simmer for 10 minutes or until chicken is tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add chili leaves then turn off the heat.
6. Let stand for a few minutes to cook the leaves then transfer to a serving dish and serve. Enjoy!

Chicken Curry

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Filipino Style Recipe: Chicken curry is one of the popular chicken dish in the Philippines. This dish has a strong flavor and aroma similar to Indian and Arabian cuisines. Chicken is cook in curry powder and other spices, we also add coconut milk for creamy and more flavorful taste which most Filipinos love it.

Estimated time of preparation and cooking: 40-50 minutes.
Good for 4-6 persons.

Ingredients :
1 kilo chicken, cut into serving pieces
3 potatoes, quartered
3 bell pepper(red & green), cut into strips
1 cup coconut milk or evaporated milk
3 tablespoon curry powder
1 large onion, quartered
3 cloves garlic, minced
2 tablespoon oil
1 tablespoon fish sauce(patis)
1 cup water
salt and pepper to taste

2 medium carrots, chopped(optional)
3 celery stalks, cut into 1-1/2” long(optional)
2 pcs large hot chili peppers, sliced(optional)

Procedures :
Part 1
1. In a pan, fry potatoes until color turns to light brown. Drain and set aside.

Part 2
2. In the same pan, saute garlic and onion for a few minutes until soft
3. Add chicken and pour fish sauce, continue sauteing for 3 minutes or until color turns to light brown.
4. Season with curry powder, salt and pepper. Continue stirring for another 2 minutes.
5. Add water. Cover and simmer for 10 minutes or until chicken is half done.
6. Lower the heat, add celery, bell peppers and fried potatoes. Simmer for another 3 minutes.
7. Add milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes.
8. Adjust seasoning according to taste.
9. Remove from heat. Serve hot. Enjoy!