pinoy recipe

Crispy Crablets

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Ingredients:
1 kilo crablets
1/2 cup cornstarch
1/2 cup all purpose flour
2 raw eggs
1/2 tablespoon salt
2 teaspoons ground pepper
cooking oil for frying

Procedures:
Part 1
1. Wash and clean the crablets and remove the top shells.
2. Season with salt and pepper and set aside.

Part 2
1. Heat a wok then pour-in cooking oil.
2. In a bowl, mix flour, cornstarch and eggs until well combined.
3. Dip each crablets into mixture to coat evenly.
4. Deep fry the crablets until becomes golden brown and crispy.
5. Drain on paper towel then transfer to serving plate. Serve with spciy vinegar.

Easy Dinakdakan

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Ingredients:
3/4 kilo hog head(cheek, nose and ear), cut into 2-3 pieces
1 thumb-sized ginger, chopped
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
1/4 cup vinegar
1 tablespoon peppercorn
3 pieces bay leaves(laurel)
1/2 cup mayonnaise
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add pork belly then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender. Drain and let it cool for a few minutes.

Part 2
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced pork belly with ginger, onions, red chili, ground pepper, vinegar and mayonnaise. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!

Shrimps and Scallops Pasta

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Ingredients:
400 grams spaghetti pasta
250 grams shrimps, peeled, tail intact and deveined
16 units of scallops
8 cloves garlic, peeled and chopped
1 large tomato, seeded, diced
1 large onion, diced
4 tablespoons finely chopped parsley
1/2 cup olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a nonstick pan, heat 1 tablespoon olive oil then stir fry shrimps and scallops until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, onion, tomato and parsley then saute for a minute.
2. Put back 2/3 of shrimps and scallops then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, top with remaining shrimps and scallops then serve.

Spicy Ginataang Langka

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Ingredients:
6 cups unripe jackfruit(langka), sliced
1 cup coconut cream(first extract)
2 cups coconut milk(second extract)
5 cloves garlic, crushed
1 large onion, chopped
1 thumb-sized ginger, sliced thinly
3 pieces green chili(siling haba), chopped
5-7 chili hot peppers(siling labuyo), chopped
200 grams leftover pork liempo, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute onion, garlic and ginger.
2. Add langka, stir and saute for a few minutes.
3. Pour coconut milk(second extract), simmer over low heat for 10 minutes.
4. When the sauce is almost absorb, pour coconut cream(first extract) and season with salt and pepper.
5. Cook for another 10 minutes or until langka is tender. Stir occasionally to avoid curdling.
6. Add pork and green and red chili, simmer until sauce is thickens and oily.
7. Transfer to serving bowl then serve.

Beef and Shiitake Mushroom Stir-Fry

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Ingredients:
500 grams beef sirloin, cut into thin strips
200 shiitake mushroom slices
3 cloves garlic, minced
1 white onion, chopped
1 thumb-sized ginger, grated
3 tablespoons oyster sauce
2 tablespoons soy sauce

Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, oyster sauce, salt and ground pepper. Mix well and set aside.

Part 2
1. In a sauce pan, heat cooking oil then saute garlic, onion and ginger.
2. Add shiitake mushrooms then stir fry for 5 minutes.
3. Add beef and marinade then stir cook for another 5 minutes.
4. Adjust seasoning according to taste. Add a little water if necessary.
5. Remove from heat then served with steamed rice.

Spicy Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
5 chili hot peppers(siling labuyo), seeded and chopped
12 pieces peppercorns
4 pieces bay leaves
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, chili hot peppers and salt.
2. Add pata then bring to boil over medium heat for 1.5 hours or until tender. Add water if necessary.
3. Drain, pat-dry and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Sizzling Crispy Sisig

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Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
1/2 cup butter
1 cup onion, minced
3 gloves garlic, crushed
3-4 chili hot peppers(siling labuyo), seeded and chopped
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise
2 pieces bay leaves
1 teaspoon salt
1 teaspoon peppercorn
1 teaspoon ground pepper
4-5 pieces calamansi
crushed chicharon(optional)
1 raw egg(optional)

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, salt and peppercorn.
2. Pour pineapple juice and water enough to cover the meat, simmer for 40 minutes or until tender. Drain.

Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.

Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver, crush the liver while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped chili, soy sauce, ground pepper and mayonnaise. Mix well.
5. Transfer to sizzling plate, add raw egg and crushed chicharon on top. Serve with calamansi. Done

Barbecued Pork Kebab

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Ingredients:
1 kilo pork meat with fat, sliced into thin pieces
bamboo skewers (soak in water for 15 minutes)
4 pieces red/yellow onion, quartered
2 pieces bell pepper, cut into square
4 pieces tomato, quartered

Marinade:
1 cup soy sauce
1/4 cup calamansi or lime juice
1/4 cup brown sugar
1 teaspoon ground pepper
2 teaspoons garlic powder

Procedures:
Part 1
1. In a large container, combine marinade ingredients and pork. Marinate inside the fridge overnight.
2. Remove pork from marinade.

Part 3
1. Arrange marinated pork, bell pepper, onion, and tomato as desired on bamboo skewers then brush with marinade mixture.
2. Repeat the steps for the remaining pieces.

Part 4
1. Grill pork kebab over hot charcoal for 5 minutes on each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with dipping sauce. Enjoy!

Pan-Fried Pork Steak

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Ingredients:
2 pieces pork steak (10 ounces each)
2 tablespoons unsalted butter
salt and grind pepper to taste

Brine:
3 cups water
1/2 cup salt
1/4 cup brown sugar

Procedures:
Part 1
1. Prick pork both sides with a fork then marinate in brine for 30 minutes or overnight.

Part 2
1. Remove pork from the brine and pat dry with paper towels.
2. Sprinkle pork with salt and pepper. Set aside.

Part 3
1. In a cast-iron skillet, melt butter over medium heat.
2. Add pork and cook for 3 minutes on each side. Baste with melted butter.
3. Transfer to serving plate then serve with gravy. Serve hot immediately.

Beef and Enoki Mushrooms

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Ingredients:
500 grams beef sirloin, cut into thin strips
200 grams enoki mushrooms
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, grated
3 tablespoons oyster sauce
2 tablespoons soy sauce

Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, oyster sauce, salt and ground pepper. Mix well and set aside.

Part 2
1. In a sauce pan, heat cooking oil then saute garlic, onion and ginger.
2. Add enoki mushrooms then stir fry for 5 minutes.
3. Add beef and marinade then stir cook for another 5 minutes.
4. Adjust seasoning according to taste. Add a little water if necessary.
5. Remove from heat then served with steamed rice.