Filed under: Pinoy Recipes
Batchoy Ingredients:
1 kilo mami noodles
Broth
1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. bagoong
1 tbsp. crushed pepper
2 tbsp. worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste
Toppings
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast
Garnishing
chicharon, crushed
chopped garlic,fried
chopped spring onion
oy Cooking Instructions:
In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones)
Add all broth ingredients and bring to a boil.
Reduce heat and blanch shrimp until cooked.
Remove shrimp from the pot, remove shell and head each shrimp, set aside.
Add in pork, chicken and liver in the pot
Let simmer for 20–25 minutes or until pork, chicken and liver are tender
Add more stock if necessary.
Remove pork, chicken and liver from the pot, drain and let cool.
Continue simmering the broth in low heat until ready to serve, season with salt to taste.
Slice the pork, chicken and liver into thin strips and set aside.
Place noodles in serving bowl and pour strained boiling stock over the noodles.
Top with pork, chicken, liver, shrimp.
Garnish with chicharon, spring onion and fried garlic.
Serve hot.
October 22, 2009
Dinuguan Ingredients:
1 k. of pork belly, cut into small cubes
350 g. of pork liver
4 c. of pig’s blood
3 siling
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt
pepper
2 tbsp. of cooking oil
Cooking Instructions:
Refrigerate the pig’s blood until needed.
Heat a heavy casserole.
Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
Saute until fragrant.
Add the pork pieces and cook over high heat until the edges of the pork start to brown.
Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
Season with salt and pepper
Pour in just enough water to cover.
Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
Add more water, a little at a time, if the liquid dries up before the pork is cooked.
Meanwhile, mince the liver.
Season with a little salt.
When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
Transfer to a clean bowl.
With your hands, mash solid masses to a pulp.
our the mashed blood and the liquid into the casserole.
Bring to a boil.
Cook over medium heat, stirring, for about 5 minutes.
Add the minced liver and cook for another minute or two.
Add more salt if necessary.
Serve hot.
October 22, 2009
Ingredients
2lbs Pork butt or shoulder, cut into small cubes
1oz Thinly sliced pepperoni
4 Chopped green onions
1 Celery stalk
1 head Cabbage
2 Potatoes, cut into small cubes
1/4lb Green string beans
1 Chopped green pepper
2tbsps Vegetable cooking oil
2cloves Crushed garlic
1/2cup Tomato sauce
1cup Garbanzo beans
2tbsps Salt
Preparation
Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.
Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.
Serve in deep dishes, on steamed rice, and garnish with Pepperoni slices. Pour the tomato sauce over the meat and vegetables.
*Makes 8 servings.
October 21, 2009
12 ounces pancit canton noodles
1 chicken breast, cooked and shredded
4 cups chicken broth
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
2 cups baguio beans
2 cups snow peas (sitsaro)
2 cups cabbage
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Cooking Instructions
In a big pan or wok, sauté in oil the garlic and onions.
Add sliced pork until cooked.
Add 2 cups of chicken broth and add the shredded chicken, shrimps, snow peas, baguio beans, cabbage, celery and diced carrot.
Simmer for about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth
Add the pancit canton noodles.
Let simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
Serve hot
October 19, 2009
1 tbsp chopped garlic
1 tbsp chopped ginger
2 pcs or to taste sili haba, chopped
2 pcs tomatoes, chopped
3 tbsp vegetable oil
1 sachet 8g MAGGI MAGIC SARAP
1 tbsp sugar
1 cup evaporated milk
3 bunches kangkong trimmed about 6 cups
patis to taste
2 cups crushed chicharon
Cooking Instructions:
Sauté the garlic, ginger, sili and tomatoes in oil.
Add MAGGI MAGIC SARAP and sugar. Cook for 1 minute.
Add the milk and bring to a simmer.
Add the kangkong and stir to mix well.
Cover and bring to a quick boil.
Season with patis and remove from heat.
Do not overcook the kangkong.
Transfer to a serving platter.
Top with chopped chicharon.
Serve hot.
October 16, 2009
1 liter water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups pechay, cut up
2 pcs green sili – finger chilis
patis (fish sauce)
Cooking Instructions:
Boil water with tomatoes and onions.
Add bangus and cook until white in color or about 10 minutes.
Stir-in MAGGI Sinigang sa Sampaloc Mix.
Bring to a boil. Lower heat and simmer while adding the pechay
Add green sili
Season with patis
October 16, 2009
1 kilo kambing spareribs
cooking oil
2 thumb size ginger, sliced
1/2 head garlic, crushed
1 large onion, sliced
1 tsp. pepper
2 calamansi
3 bay leaf
1/2 c. soy sauce
3-5 pcs. green hot chilli
3/4 c. vinegar
salt and pepper
Cooking Instructions
Cut meat into serving pieces
Marinate kambing in 1/2 c. vinegar to remove odor
Add 1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking.
Drain and discard marinade.
In a frying pan, fry kambing in batches to golden brown
In a saucepan put in kambing, pour in 2-3 c. of water, 1/4 c. vinegar and soy sauce.
Add calamansi, ginger, onion, garlic, pepper, bay leaf and chili.
Bring to a boil and simmer in medium heat for 15-30 minutes or until tender and liquid is reduced to almost dry.
Serve hot.
October 16, 2009
Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon pepper
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water
Cooking Instructions:
In a big pan or wok, add 2 tablespoons of oil, heat then sauté the minced garlic and onions.
Add the pork and chicken. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, pepper and bay leaves.
Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add a bit of cornstarch dissolved in water to thicken.
Add salt and/or pepper as desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot.
October 15, 2009