filipino

Chicken Salpicao

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Ingredients:
1/2 kilo chicken fillet, cut into bite size
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Worcestershire Sauce
1/2 teaspoon ground pepper
6 cloves garlic, chopped
1 small can sliced mushrooms, drained
2 tablespoons butter
3 tablespoons olive oil
chopped spring onions for garnishing

Procedures:
Part 1
1. In a bowl, combine chicken, soy sauce, oyster sauce, worceshire sauce and ground pepper. Marinate for an hour.

Part 2
1. In a pan, heat olive oil and toast the garlic until colors turn to golden brown and crispy. Remove from the pan and set aside.
2. In a same pan, stir fry mushrooms until light brown. Remove from the pan and set aside.

Part 3
1. In the same pan, melt butter then cook chicken for 20-30 minutes or until light brown.
2. Put back mushrooms then adjust seasoning according to taste.
3. Cook until it turned into an oily thick sauce.

Part 4.
1. Transfer into serving plate then sprinkle with toasted garlic and spring onions. Serve.

Braised Pork Belly

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Ingredients:
500 grams pork belly, cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 bay leaf
1 teaspoon peppercorns
1/2 cup dried banana blossoms(puso ng saging)
salt to taste

Procedures:
1. In a big pot, combine pork belly, water, soy sauce and garlic.
2. Simmer and cook over low heat for 1 1/2 to 2 hours until pork belly is tender.
3. Add vinegar and simmer for another 3 minutes.
4. Add the bay leaf, banana blossoms, brown sugar, salt and simmer for another 5 minutes.
5. Adjust seasoning according to taste. Remove from heat and Serve. Enjoy!

Button Mushroom in Coconut Milk

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Ingredients:
400 grams button mushrooms, whole
1 cup coconut cream
4 tablespoons vinegar
1 tablespoon olive oil
3 gloves garlic, minced
salt and pepper to taste
parsley or spring onions for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic and mushrooms until lightly browned.
2. Season with salt and pepper.
3. Pour vinegar and simmer for 1 minutes.
4. Add coconut cream and simmer until thicken. Stir constantly.
5. Transfer to serving plate and garnish with chopped parsley. Serve immediately.

Kalderetang Baka

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Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
4-5 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add tomato sauce,liver spread and bay leaves, simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Add cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Lemon and Herb Chicken Thigh

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Ingredients:
750 grams boneless chicken thigh, cut into serving pieces
1 tablespoon olive oil

Marinade:
1 lemon juice, juice
1/4 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Procedures:
Part 1
1. Marinate chicken for at least 2 hours inside the fridge.

Part 2
1. Cover baking pan with aluminum foil.
2. Arrange chicken then drizzle with olive oil.
3. Bake in a preheated oven over 200 degrees Fahrenheit for 40 minutes. Baste chicken occasionally.
4. Add more minutes to golden brown the chicken. (Optional)
5. Transfer chicken into serving plate then drizzle with remaining juice. Serve.

Caramel Glazed Scallops

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Ingredients:
300 grams scallops, rinsed
a bunch of green beans, trimmed
3 cloves garlic, minced
1 onion, chopped
2 tablespoons butter
2 tablespoon olive oil
sugar, salt and pepper to taste
parsley, chopped

Sauce:
2 tablespoons honey
2 tablespoons water
1 tablespoon oyster sauce
1/4 teaspoon sugar
1/4 teaspoon salt

Procedures:
Part 1
1. In a pan, combine sauce mixture then simmer until thicken. Set aside.

Part 2
1. Season scallops with sugar, salt and pepper.
2.In a pan, heat oil then melt butter. Add scallops then cook until brown and caramelize. Set aside.

Part 3.
1. In a same pan, saute garlic, onion and parsley. Add oil and butter if necessary.
2. Add green beans then stir cook for 3-5 minutes. Season with salt and pepper.

Part 4.
1. Transfer scallops and green beans into a serving plate then drizzle with thicken sauce.
2. Garnish with remaining parsley. Serve.

Szechuan String Beans and Ground Pork

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Ingredients:
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1/4 kilo ground pork
3 cloves garlic, minced
1 medium onion, sliced
salt and pepper to taste
1 tablespoon vegetable oil

Szechuan Mixture:
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon vinegar
1 teaspoon brown sugar
1/2 teaspoon cornstarch
1/4 teaspoon dried chili flakes
1/4 teaspoon cayenne pepper
1 teaspoon sesame oil

Procedures:
1. In a box, combine szechuan mixture then stir until well blended. Set aside.

Part 2
1. In a pan, heat oil then stir fry string beans for 3-5 minutes or until crisp-tender. Remove and set aside.
2. In a same pan, saute garlic and onion until translucent.
3. Add ground pork then cook for 2 minutes.
4. Put back string beans then pour szechuan mixture. Adjust seasoning according to taste.
5. Simmer for 3 minutes or until almost reduced and thickened.
6. Transfer to serving plate then serve hot immediately.

Korean Barbecue Calamares

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Ingredients:
500 grams squid, clean and cut into rings
2 cups Korean BBQ Sauce
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
salt and pepper to taste
vegetable oil for frying
toasted sesame seeds for garnishing (optional)

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper. Mix well.
2. Add squid then dip in beaten egg then roll in breadcrumbs. Set aside.

Part 2
1. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.

Part 3
1. In a small container with lid, place fried calamares and Korean BBQ sauce then close lid. Shake until well coated.
2. Transfer to serving plate then sprinkle with sesame seeds, serve immediately.

Baby Back Ribs

msbaker Leave a Comment

We know that baby back ribs could be really expensive in the restaurants. If you have the time, why not make you own? It would cost you less and it is really not hard to do.

Ingredients:
1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Procedures:
Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight.
3. Preheat oven at 300 degrees Fahrenheit then bake ribs with the foil still on for 1 hour.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with mashed potatoes and gravy.

Spaghetti Carbonara

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Ingredients:
500 grams spaghetti noodles
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons butter
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, melt butter then fry the ham until crisp. Remove and set aside.

Part 3
1. In a same pan, saute garlic and onion. Add fried ham.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated parmesan cheese. Sprinkle with ground pepper then stir and bring to boil. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
4. Simmer until beginning to thicken. Remove from heat.

Part 4
1. Prepare pasta on pasta tray then pour creamy sauce. Top with remaining ham, grated Parmesan cheese and parsley.