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CRISPY CHILI SHRIMP
CRISPY CHILI SHRIMP
Ingredients| 1 tbsp. ginger powder 2 tbsp. anisado wine 1 tsp. garlic powder 1 cup cornstarch 1 tsp. onion powder 1 tbsp. chili paste 1 k shrimp (each about 1 inch salt and pepper to taste long and removed sharp parts) |
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In a bowl, combine all the ingredients except cornstarch. Marinate shrimp in the mixture overnight. Dredge shrimps in cornstarch and deep-fry until crisps.
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TEMPURA
Shell shrimp and wash thoroughly. Dry. Set aside. In a bowl prepare the batter, water, egg, flour and salt stir thoroughly. Dip shrimps in the batter and deep fat fry. Serve hot. (Upload by user)
Shell shrimp and wash thoroughly. Dry. Set aside. In a bowl prepare the batter, water, egg, flour and salt stir thoroughly. Dip shrimps in the batter and deep fat fry. Serve hot. (Upload by user)
PORK KILAWIN
Boil pork liempo in 2 cups water and add some salt. Cook until liempo is tender. Cut liempo into small cubes. Place in a bowl and add vinegar, soy sauce, and onions. Serve immediately. (Upload by user)
Boil pork liempo in 2 cups water and add some salt. Cook until liempo is tender. Cut liempo into small cubes. Place in a bowl and add vinegar, soy sauce, and onions. Serve immediately. (Upload by user)
Chicken Adobo in Coconut Milk
In a deep skillet, brown chicken in oil. Add salt, soysauce, peppercorn, garlic and vinegar. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until chicken becomes tender. Pour co (Upload by user)
In a deep skillet, brown chicken in oil. Add salt, soysauce, peppercorn, garlic and vinegar. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until chicken becomes tender. Pour co (Upload by user)
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Pork Adobo
In a deep skillet, brown pork in oil. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes t (Upload by user)
In a deep skillet, brown pork in oil. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes t (Upload by user)
Chicken Binakol
# 1 kilo chicken (cut into parts) # 3 heads of garlic (crushed) # 2 onions (diced) # 1 small ginger (sliced) # 2-cups coconut meat (diced) # 1-cup chicken stock # 3-cups rice wash water # ? teaspoon salt # 1/8 teaspoon black pepper # Patis (fish sauce (Upload by user)
# 1 kilo chicken (cut into parts) # 3 heads of garlic (crushed) # 2 onions (diced) # 1 small ginger (sliced) # 2-cups coconut meat (diced) # 1-cup chicken stock # 3-cups rice wash water # ? teaspoon salt # 1/8 teaspoon black pepper # Patis (fish sauce (Upload by user)
Ginataang Tilapia
1. In a casserole, arrange fish and spices. 2. Pour in vinegar and coconut milk. 3. Boil for five minutes. 4. Add squash and eggplant and cook until almost done. 5. Add onions, red and green peppers and ampalaya (bitter gourd). 6. Season with salt. 7. Cook un (Upload by user)
1. In a casserole, arrange fish and spices. 2. Pour in vinegar and coconut milk. 3. Boil for five minutes. 4. Add squash and eggplant and cook until almost done. 5. Add onions, red and green peppers and ampalaya (bitter gourd). 6. Season with salt. 7. Cook un (Upload by user)
Inihaw na Bangus
1. In a bowl, mix onion, tomatoes and black pepper. 2. Stuff bangus with the mixture. 3. Grease aluminum foil wit oil and wrap bangus individually. 4. Grill or bake until well cooked. 5. Serve with soy sauce, calamansi and hot chili pepper. (mix) (Upload by user)
1. In a bowl, mix onion, tomatoes and black pepper. 2. Stuff bangus with the mixture. 3. Grease aluminum foil wit oil and wrap bangus individually. 4. Grill or bake until well cooked. 5. Serve with soy sauce, calamansi and hot chili pepper. (mix) (Upload by user)
Laing
# Wash dried taro root and separate leaves from stalks. # Discard the prickly part of the stalk. # Cut into 1 " # Extract the cream from the grated coconut. # In a pan, saut? garlic, onion, ginger, pork meat and stir. # Add in dried shrimp, hot chili pepper, alamang, and (Upload by user)
# Wash dried taro root and separate leaves from stalks. # Discard the prickly part of the stalk. # Cut into 1 " # Extract the cream from the grated coconut. # In a pan, saut? garlic, onion, ginger, pork meat and stir. # Add in dried shrimp, hot chili pepper, alamang, and (Upload by user)
Kangkong Chicharon
# Separate the leaves from stalk. (use stalk for other cooking) # Wash leaves and drain well. # In a mixing bowl, beat egg # Add cold water, cornstarch, flour, salt and pepper. # Whisk well. # Heat oil in a deep fryer. # Dip Kangkong in batter and let excess batter (Upload by user)
# Separate the leaves from stalk. (use stalk for other cooking) # Wash leaves and drain well. # In a mixing bowl, beat egg # Add cold water, cornstarch, flour, salt and pepper. # Whisk well. # Heat oil in a deep fryer. # Dip Kangkong in batter and let excess batter (Upload by user)
Dinuguan - Pork Blood Stew
# In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. # In a casserole, heat oil and saute garlic and onion for a minute. # Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. # Add in vinegar and br (Upload by user)
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# In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. # In a casserole, heat oil and saute garlic and onion for a minute. # Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. # Add in vinegar and br (Upload by user)
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Kare kare
1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. 2. Take out the meat, set aside, keep stock for later. 3. In another casserole, heat oil and atsuete oil and saute garlic, onion and (Upload by user)
1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. 2. Take out the meat, set aside, keep stock for later. 3. In another casserole, heat oil and atsuete oil and saute garlic, onion and (Upload by user)
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Kinilaw na Tuna
1. Wash the tuna and drain well. 2. In a bowl, mix all the ingredients except for chicharon. 3. Transfer to a serving container and top with chicharon. 4. Chill and serve. (Upload by user)
1. Wash the tuna and drain well. 2. In a bowl, mix all the ingredients except for chicharon. 3. Transfer to a serving container and top with chicharon. 4. Chill and serve. (Upload by user)
Lechon Kawali
1. Boil pork in water, salt & pepper, garlic, onion and laurel leaves, lower fire and let simmer until pork is tender. 2. Strain well and deep fry in hot oil until crunchy. 3. In a bowl, mix all the sauce ingredients well. 4. Serve hot with sauce. (Upload by user)
1. Boil pork in water, salt & pepper, garlic, onion and laurel leaves, lower fire and let simmer until pork is tender. 2. Strain well and deep fry in hot oil until crunchy. 3. In a bowl, mix all the sauce ingredients well. 4. Serve hot with sauce. (Upload by user)
Camaron Rebosado
# Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. # Marinate shrimps in salt & pepper and calamansi. # In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well. # In a deep fryer, heat oil. # Dip shrimps in batter, let (Upload by user)
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# Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. # Marinate shrimps in salt & pepper and calamansi. # In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well. # In a deep fryer, heat oil. # Dip shrimps in batter, let (Upload by user)
TAG: sauce, ,
Burong Isda
1. In a bowl, mix all ingredients by hand, mashing everything well. 2. Pour into a big mouthed bottle. 3. Stick fishes into the bottle. 4. Seal the bottle well and keep for 1-2 weeks 5. After 2 weeks the fish should be ready. (Upload by user)
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1. In a bowl, mix all ingredients by hand, mashing everything well. 2. Pour into a big mouthed bottle. 3. Stick fishes into the bottle. 4. Seal the bottle well and keep for 1-2 weeks 5. After 2 weeks the fish should be ready. (Upload by user)
TAG: bottle, ,
Fresh Lumpia
1. In a pan, heat atchuete oil & saut? pork, shrimp & garlic until pork is done. 2. Add in Baguio beans & cabbage and cook quickly. 3. Season with patis, salt & pepper. 4. Drain saut?ed mixture & transfer into a bowl. (Upload by user)
TAG: lumpia, ,
1. In a pan, heat atchuete oil & saut? pork, shrimp & garlic until pork is done. 2. Add in Baguio beans & cabbage and cook quickly. 3. Season with patis, salt & pepper. 4. Drain saut?ed mixture & transfer into a bowl. (Upload by user)
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TAG: shrimp, ,
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