pinoy recipe

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.

Pork Pochero with Chorizo

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Ingredients:
1 kilo pork liempo, cut into serving pieces
1 large chorizo, sliced diagonally
1/2 head garlic, chopped
1 medium size onion, chopped
2-3 pieces tomatoes, sliced
4 pieces saba, sliced diagonally
2 potatoes, quartered
1 small bundle, green beans, trimmed
1/2 small cabbage, quartered
1/2 cup tomato sauce
3-4 cups water
1 tbsp. peppercorns
salt, fish sauce and sugar to taste
1/4 cup cooking oil

Procedures:
Part 1
1. In a sauce pan, heat oil and saute garlic, onion and tomatoes.
2. Add chorizo and pork then stir cook until color changes and start to sizzle.
3. Add tomato sauce, water and peppercorns then stir and simmer for 20-30 minutes or until pork is tender.(Add more water as necessary).
4. Add potato and simmer for another 3-5 minutes or until potato are tender.
5. Add in banana and the other vegetables, cook for 3-5 minutes or until vegetables are cooked.
6. Adjust seasoning with fish sauce, salt and sugar according to taste.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Spicy Kalderetang Kambing

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Ingredients:
500 grams goat meat, cut into serving pieces
1 can (85 grams)liver spread
3-5 hot chili(labuyo), chopped
2 red and green bell peppers, diced
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
4 tablespoons soy sauce
3 large potatoes, cubed
2 large carrots, cubed
3 bay leaves
4-5 cups water or beef stock
1/4 cup vegetable oil
1/2 cup vinegar
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a large container, marinate meat with vinegar, salt and pepper for an hour. (This is to lessen the unwanted odor.)
2. Drain and set aside.

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

Part 3
1. In a pan, heat oil then stir fry meat until light brown. Set aside.
2. Reduce oil then saute garlic and onion. Combine with the meat then continue sauteing for 2 minutes.
3. Add tomato sauce, soy sauce, liver spread and bay leaves, simmer for 5 minutes.
4. Add water and simmer for at least 45 minutes or until beef is tender. Add water if necessary.
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. Transfer to serving plate and serve with steamed rice.

Pan-Fried Chicken Gyoza

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Ingredients:
gyoza or dumpling wrappers
beansprouts (optional)
Filling:
250 grams ground chicken lean
4 cups cabbage, chopped into small pieces
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into sizzling plate together with beansprouts. Serve with dipping sauce.

Stir Fry Bean Sprouts

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Ingredients:
1/2 kilo sprouted mung beans(togue)
1 small-sized bell pepper, cut into strips
1 small-sized carrot, cut into strips
10 pieces green beans, slice diagonally
1/4 kilo ground pork
5 cloves garlic, chopped
1 medium-sized onion, chopped
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a wok, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, melt butter then saute garlic and onion.
3. Put back ground pork then a little water. Stir cook for 1 minute.
4. Add sprouted mung beans, and other vegetables. Stir fry for 5 minutes or until vegetables are half-cooked.
5. Adjust seasoning according to taste. Fry for a few seconds then serve hot.

Seafood Paella

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Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
1 large chorizo, sliced diagonally(optional)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1 cup green peas
1 tablespoon parsley, chopped
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain. Set aside the broth.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add green peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour mussels broth then simmer until rice is almost tender and mushy. Add more water if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Braised Pork Spare Ribs with Coca-Cola

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Ingredients:
1 kilo pork spareribs, cut into serving pieces
2 pieces carrots, cut into serving pieces
2 cups Coca-Cola (or just enough to cover the meat)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 onion, chopped
2 tablespoons cooking oil
chopped spring onions for garnishing
salt and pepper to taste

Procedures:
Part 1
1. In a cooking pan, heat oil then saute onion until transluncent.
2. Add spareribs then continue sauteing until light brown.
3. Pour coca cola, soy sauce and oyster sauce then simmer over low heat for 30 minutes or until tender. Add water if necessary.
4. Add carrots then cook for another 5 minutes. Adjust seasoning according to taste.
5. Transfer to serving plate then sprinkle with spring onions. Serve with steamed rice.

Pork Bicol Express

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Ingredients:
1 kilo pork belly(1/4 fat), cut lengthwise
1/2 cup of long green peppers(siling pangsigang) or baguio beans, cut diagonally
3 cups coconut milk
1/2 cup shrimp paste (bagoong alamang)
4 cloves garlic; chopped
1 small onion; chopped
3 pieces red chili(siling labuyo)
2 tablespoons vegetable oil
Salt to taste

Procedures:
Part 1
1. In a bowl with water and salt, soak green peppers for 30 minutes then rinse and drain.

Part 2
1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add sliced pork, continue sauteing until colors turn to brown.
3. Add the shrimp paste then mix for another minute.
4. Pour coconut milk then simmer until reduced.
5. Add the green peppers and red chili.
6. Adjust seasoning with salt according to taste.
7. Serve with steamed rice. Enjoy!

Pork and Beans with Cabbage

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Ingredients:
1/4 kilo white beans(bitsuelas)
1/2 kilo pork, cut into small pieces
4 gloves garlic, peeled and crushed
1 onion, chopped
3 pieces tomatoes, discard seeds and diced
1 cup tomato sauce
1/4 cup tomato ketchup(optional)
1 liter water
sugar, salt and pepper to taste
1 small cabbage, cut into serving pieces

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In another pot, heat oil then saute garlic, onion and tomatoes.
2. Add pork and cook until light brown and tender.
3. Add boiled beans, tomato sauce, ketchup, sugar, salt and pepper according to taste.
4. Simmer until well blended and thicken. Add water if necessary.
5. Add cabbage then simmer for another 3 minutes. Remove from heat then serve with steamed rice.