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Laing
Laing
Ingredients| * 25 pieces dried taro root (dahon ng gabi) * ? kilo pork (cut into small cubes) * 3 cups grated coconut * 2 cups water * 1 big head of garlic (minced) * 2 small onions (minced) * 1 tablespoon ginger (grated) * ? cup small dried shrimps (soaked) * 6 pieces hot chili pepper (minced) * ? cup alamang * 3 tablespoons oil |
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# 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 the stalks.
# Cook until stalks are tender.
# Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
# Arrange stuffed leaves in a casserole and pour in coconut cream.
# Cook until coconut cream excretes its oil and stuffed leaves are cooked well.
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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)
# 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)
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)
# 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)
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)
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)
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)
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)
Lumpia Sauce
1. In a sauce pot, bring 2 cups water to a boil, lower heat and put in pork cube. 2. Dilute 2 tablespoons cornstarch in 3 tablespoons water 3. Add in cornstarch, soy sauce, brown sugar and black pepper 4. Stir well & bring up to a boil until cornstarch is cooked & sauce thicke (Upload by user)
1. In a sauce pot, bring 2 cups water to a boil, lower heat and put in pork cube. 2. Dilute 2 tablespoons cornstarch in 3 tablespoons water 3. Add in cornstarch, soy sauce, brown sugar and black pepper 4. Stir well & bring up to a boil until cornstarch is cooked & sauce thicke (Upload by user)
Mechado
# Make an incision on each beef chunks and insert pork fat. # In a casserole, place beef, bay leaves, vinegar, tomato puree, salt & pepper and beef stock. # In medium heat, allow simmering until beef is tender. # Add in potatoes, onions, and bell pepper. # When potatoes are f (Upload by user)
# Make an incision on each beef chunks and insert pork fat. # In a casserole, place beef, bay leaves, vinegar, tomato puree, salt & pepper and beef stock. # In medium heat, allow simmering until beef is tender. # Add in potatoes, onions, and bell pepper. # When potatoes are f (Upload by user)
Meat Loaf
1. In a bowl, mix all ingredients well. 2. Season to your taste. 3. Line loaf pan with aluminum foil. 4. Fill in loaf pans with meat mixture. 5. Bake in oven for 45 minutes in mark 5 until cooked. 6. Serve hot with your favorite sauce. (Upload by user)
1. In a bowl, mix all ingredients well. 2. Season to your taste. 3. Line loaf pan with aluminum foil. 4. Fill in loaf pans with meat mixture. 5. Bake in oven for 45 minutes in mark 5 until cooked. 6. Serve hot with your favorite sauce. (Upload by user)
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Morcon
1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade. Set aside for one hour. 2. Remove the marinated beef and lay on a flat, clean bpard or tray. On one end of each beef arrange the following: strips (Upload by user)
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1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade. Set aside for one hour. 2. Remove the marinated beef and lay on a flat, clean bpard or tray. On one end of each beef arrange the following: strips (Upload by user)
TAG: morcon, fillings, ,
Munggong Guisado
1. Boil munggo beans in water until tender, strain and set aside. 2. In a pot, heat oil and saut? garlic, onion, tomatoes. 3. Add in munggo and stock. 4. Season with salt & pepper and patis. 5. Add in the malunggay. 6. Serve hot (Upload by user)
1. Boil munggo beans in water until tender, strain and set aside. 2. In a pot, heat oil and saut? garlic, onion, tomatoes. 3. Add in munggo and stock. 4. Season with salt & pepper and patis. 5. Add in the malunggay. 6. Serve hot (Upload by user)
Paella
# In a paellera, saut? garlic, onion, bacon, chorizo bilbao and ham in olive oil. # Add in the saffron and stir. # Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times. # Add in the sweet green peas. # Season with salt and pepper and (Upload by user)
# In a paellera, saut? garlic, onion, bacon, chorizo bilbao and ham in olive oil. # Add in the saffron and stir. # Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times. # Add in the sweet green peas. # Season with salt and pepper and (Upload by user)
Nilagang Baka
1. In a soup pot, brown garlic and onion. 2. Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two. 3. Remove all the resulting scum that will rise to the top of the pot and keep the stock clear. 4. Add potatoes and (Upload by user)
1. In a soup pot, brown garlic and onion. 2. Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two. 3. Remove all the resulting scum that will rise to the top of the pot and keep the stock clear. 4. Add potatoes and (Upload by user)
Paksiw na Bangus
# In a casserole, arrange vegetables at the bottom. # Add in bangus, long green pepper and ginger. # Pour in vinegar and bring to a boil. # Lower the heat and pour in water. # Allow cooking and season with patis. # Serve hot. (Upload by user)
TAG: bangus, ,
# In a casserole, arrange vegetables at the bottom. # Add in bangus, long green pepper and ginger. # Pour in vinegar and bring to a boil. # Lower the heat and pour in water. # Allow cooking and season with patis. # Serve hot. (Upload by user)
TAG: bangus, ,
TAG: coconut, cream, stalks, leaves, ,
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