tag:blogger.com,1999:blog-26773164215736110082024-03-04T20:37:52.401-08:00CHEF MIMIzitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-2677316421573611008.post-38219727773953208352009-07-26T07:28:00.000-07:002009-07-26T07:31:38.860-07:00Beef Tapa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i174.photobucket.com/albums/w110/ripdiet/rufos-tapa2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 442px; height: 311px;" src="http://i174.photobucket.com/albums/w110/ripdiet/rufos-tapa2.jpg" alt="" border="0" /></a><br />Ingredients:<br />1 kilo beef sirloin, thinly sliced, cut into long strips<br />1 1/2 Tablespoon + 1/2 teaspoon salt<br />7 Tablespoon white sugar<br />2 teaspoon minced garlic<br />1 tsp. ground black pepper<br />2 1/2 tablespoon soy sauce<br />3 1/2 tablespoon vinegar<br /><br />1. Mix all ingredients into mixing bowl.<br />2. Cover and Let stand overnight or two nights in the refrigerator.<br />3. Depending on the size of your family, apportion the beef slices into plastic bags. In our case, we are a family of four. A pack of 3 plastic bags is enough.<br />4. Store in freezer for 24 hours before cooking.zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-84465365018305121692009-07-26T07:25:00.000-07:002009-07-26T07:34:19.825-07:00Korean Beef Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDv3miI9Wc2DZpSyLcLDLwW7CFtkdpnw41Ew5uT7WRQ96gi6qv18jucF5TyKiFdCMKUb__Z2g_cuGZ6qw2Z78inh33Jxs00GiASOzy3Pps7Y-jvinfUqstYPrd-sfNfArNQjjG7OLID46/s1600-h/IMG_4993.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 418px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDv3miI9Wc2DZpSyLcLDLwW7CFtkdpnw41Ew5uT7WRQ96gi6qv18jucF5TyKiFdCMKUb__Z2g_cuGZ6qw2Z78inh33Jxs00GiASOzy3Pps7Y-jvinfUqstYPrd-sfNfArNQjjG7OLID46/s320/IMG_4993.jpg" alt="" id="BLOGGER_PHOTO_ID_5362777058851840098" border="0" /></a><br />Ingredients:<br />1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)<br />1/2 cup sugar<br />2 tbsp sesame oil<br />2 tbsp rice wine<br />3/4 cup soy sauce<br />1 head crushed garlic<br />1 onion head<br />1 Tbsp Ginger, crushed<br /><br />1 cup green onions, sliced<br />salt<br />pepper<br />5 pieces red sili finely chopped<br /><br />A. Preparation<br />Combine the first 8 ingredients<br />Marinate beef overnight<br /><br />B. Cooking<br /><br />4tbsp oil<br />water<br /><br />1. Heat oil and sear marinated beef<br />2. pour marinade<br />3. add enough water just to submerge beef<br />4. simmer over low heat (2 hours) until tender or pressure cook for 45 minutes.<br />5. season to taste with sugar, salt, pepper and red sili<br />6. garnish with green onions, 1 tsp sesame oil, sesame seed.zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-85834081712534284672009-07-26T07:21:00.000-07:002009-07-26T07:23:37.879-07:00Paella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i694.photobucket.com/albums/vv307/sherry1203/paella1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 466px; height: 317px;" src="http://i694.photobucket.com/albums/vv307/sherry1203/paella1.jpg" alt="" border="0" /></a><br />Ingredients<br />1/2 cup Olive Oil<br />1 cup malagkit (glutinous) rice<br />1 cup ordinary rice<br />2 minced onions<br />1/2 k chicken , cut in serving pieces<br />4 chorizo Filipino, sliced 1/2 inch thick diagonally<br />1/2 kilo big shrimps<br />3 alimasag<br />1/4 kilo squid, sliced into rings<br />1 cup clams<br />1/2 cup tahong<br />1 hard boiled egg, sliced<br /><br />Sauce<br />Prepare sauce before cooking procedure<br /><br />1 can tomato paste<br />1 small can tomato juice<br />4 tablespoon sugar<br />1 tablesoon fine salt<br />1 tsp pepper<br />2 big red bell pepper , sliced 1/4 strips<br /><br />Procedure<br /><br />1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.<br />2. Saute garlic in oil . Add 2 minced onions and cook until very soft.<br />3. Add chicken, chorizon Filipino and cook until brown.<br />4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.<br />5. Continue stirring 5 minutes<br />6. Add prepared sauce and simmer for a while.<br />7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.<br />8. To the sauce, add the rice. Mix well.<br />If too wet, cook over low fire a few minutes more.<br />9. Top with chicken , shrimps, etc that you set aside in step 7.<br />10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)<br />11. Bake at 350 F for 30 minutes.zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-84655056285128355912009-07-26T07:15:00.000-07:002009-07-26T07:18:26.814-07:00Leche Flan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i537.photobucket.com/albums/ff336/robertndtj/486799272.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 368px; height: 226px;" src="http://i537.photobucket.com/albums/ff336/robertndtj/486799272.jpg" alt="" border="0" /></a><br />Ingredients:<br />5 eggyolks<br />2 eggs<br />1 can condensed milk<br />1 can water (use the condensed milk’s can for measuring)<br />1 tbsp. vanilla to add to the mixture<br />1/4 cup to 1/3 cup sugar for caramelization<br /><br /># Get a pyrex loaf dish (or equivalent oval, square, or round dish).<br /># Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.<br /># Pre-heat the oven to 325 degrees Fahrenheit.<br /><br />These are the cooking times:<br /><br />For the first 45 minutes: 325 degrees Fahrenheit<br />For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit<br /><br />Procedure:<br /><br />1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.<br /><br />2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.<br /><br />3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).<br /><br />Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.<br /><br />4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.<br /><br />5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.<br /><br />6. When you have finishing straining the mixture, blend the muixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.<br /><br />7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.<br /><br />8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).<br /><br />Position the Leche Flan’s pan into the center of the roasting pan.<br /><br />9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).<br /><br />10. Remember:<br /><br />For the first 45 minutes: 325 degrees Fahrenheit<br />For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit<br /><br />11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.<br /><br />12. Taking the Leche Flan out of its pan:<br /><br />Many Leche Flan is destroyed by the baker not knowing how to take it out of its pan.<br /><br />Refrigerate the cooled-down leche flan until you’re ready to unmold it.<br /><br />Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-66518414876434141462009-07-26T07:11:00.000-07:002009-07-26T07:18:58.709-07:00Buko Pandan Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i287.photobucket.com/albums/ll121/nobuta49/buco_pandan.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 429px; height: 265px;" src="http://i287.photobucket.com/albums/ll121/nobuta49/buco_pandan.jpg" alt="" border="0" /></a>Ingredients<br /><blockquote> 8 leaves of Pandan – cleaned well<br /> 5 Buko (Coconut)not too hard, not too soft- Grated to strips<br /> Water from 5 Buko (approx. 10 cups)<br /> 3 small cans of Nestle Cream<br /> 1 medium can of Condensed Milk<br /> 2 bars of Green Gulaman<br /> 1 3/4 Cups Sugar (more if you want it sweeter)<br /> 1 cup Kaong (optional)<br /><br /> Preparation<br /><br /> 1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.<br /> 2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.<br /> 3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.<br /> 4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.<br /> 5. Add kaong if you prefer.<br /> 6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.<br /> 7. Put 2 cups of the buko pandan salad.<br /><br /><br /></blockquote>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-40236137631142841432009-07-26T07:02:00.000-07:002009-07-26T07:10:03.816-07:00Pochero (Spanish spelling , Puchero)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i702.photobucket.com/albums/ww26/chooseyman/BEEFPOCHEROAKACOCIDO.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 360px; height: 270px;" src="http://i702.photobucket.com/albums/ww26/chooseyman/BEEFPOCHEROAKACOCIDO.jpg" alt="" border="0" /></a><br /><b>Ingredients</b> <p>1 kilo cubed beef (with some portions of fat)<br />1/2 kilo leftover ham bones<br />1/4 kilo scrap ham<br />8 to 10 cups water or enough to cover meat<br />4 medium potatoes, peeled and cut in half<br />4 <i>Saba</i> bananas, peeled, sliced in half<br />3 pieces <i>chorizo de bilbao</i> sliced diagonally into 2 inch pieces<br />1 cup chick peas<br />1 head of cabbage quartered<br />1 Baguio <i>pechay</i> leaves separated</p> <p><span id="more-39"></span></p> <p><b>Procedure</b></p> <p>1. Put beef, ham bones, and scrap ham in large casserole.<br />2. Pour enough water to cover.<br />3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes<br />4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes<br />5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes.<br />6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm</p>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-86758973926899891392009-07-26T06:50:00.001-07:002009-07-26T07:04:06.034-07:00Chicken Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwngk1SWlbUwc83jRQNR4rjhH2vq8i33HSRKn9oUjAF72lYLXSCbeOhs5SaDQL1ZHziENLNeig4StWKwckpU99kf3zOoD9AYJHKFIbNIRY6xdlMX0PR8va6wtYZSJxwQKI8MVv6CpT1Yuy/s1600-h/2325013871_a4d3e39085.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 429px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwngk1SWlbUwc83jRQNR4rjhH2vq8i33HSRKn9oUjAF72lYLXSCbeOhs5SaDQL1ZHziENLNeig4StWKwckpU99kf3zOoD9AYJHKFIbNIRY6xdlMX0PR8va6wtYZSJxwQKI8MVv6CpT1Yuy/s320/2325013871_a4d3e39085.jpg" alt="" id="BLOGGER_PHOTO_ID_5362768896049626322" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients :<br /><br />· 2-3 tbsp. oil<br />· 3 potatoes, peeled, quartered and fried<br />· 1 lb. chicken, cut into serving pieces<br />· 3 cloves garlic, minced<br />· 1 large onion, quartered<br />· 1 tbsp. patis (fish sauce)<br />· 3 tbsp. curry powder<br />· salt and pepper<br />· 1 cup water<br />· 1 red bell pepper, cut into big squares<br />· 1 green bell pepper, cut into big squares<br />· 3 celery stalks, cut into 1-1/2” long<br />· 1 cup coconut milk or evaporated milk<br /><br />Cooking Procedures :<br /><br />1. Pan fry potatoes. Set aside.<br /><br />2. In the same pan, fry chicken pieces and brown a little.<br /><br />3. Add garlic and onion. Sauté for a few minutes until soft.<br /><br />4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.<br /><br />5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.<br /><br />6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).<br /><br />7. Remove from heat. Serve hot.zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-18819048202326029732009-07-26T03:06:00.000-07:002009-07-26T03:07:09.617-07:00Lamb and Artichoke Stew<span style="font-size: 100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://z.about.com/d/frenchfood/1/I/W/8/-/-/lambstewrecipe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 259px;" src="http://z.about.com/d/frenchfood/1/I/W/8/-/-/lambstewrecipe.jpg" alt="" border="0" /></a></span><span style="font-size: 100%;">Lamb shoulder and baby artichokes braised together in an herb-rich, tomato-wine sauce create an elegant and easy way to celebrate a special occasion or holiday. This lamb and artichoke stew is perfect for spring, but is wonderful any time you can find baby artichokes at the market. Serve this savory ragout with smashed potatoes and roasted asparagus for a complete seasonal menu. </span> <h3 style="font-weight: normal;"><span style="font-size: 100%;">Prep Time: 10 minutes</span></h3><h3 style="font-weight: normal;"><span style="font-size: 100%;">Cook Time: 2 hours</span></h3><h3 style="font-weight: normal;"><span style="font-size: 100%;">Ingredients:</span></h3><ul><li><span style="font-size: 100%;">4-pound lamb shoulder, with bones</span></li><li><span style="font-size: 100%;">1 teaspoon salt</span></li><li><span style="font-size: 100%;">1/2 teaspoon pepper</span></li><li><span style="font-size: 100%;">2 tablespoons olive oil</span></li><li><span style="font-size: 100%;">4 large yellow onions, cut crosswise into 1/4-inch slices</span></li><li><span style="font-size: 100%;">3 carrots, peeled and cut into 1-inch pieces</span></li><li><span style="font-size: 100%;">4 teaspoons all-purpose flour</span></li><li><span style="font-size: 100%;">1 cup dry white wine</span></li><li><span style="font-size: 100%;">2 cups beef stock</span></li><li><span style="font-size: 100%;">2 cloves garlic, crushed and chopped</span></li><li><span style="font-size: 100%;">2 plum tomatoes, chopped</span></li><li><span style="font-size: 100%;">2 teaspoons dried thyme</span></li><li><span style="font-size: 100%;">1/2 teaspoon dried rosemary</span></li><li><span style="font-size: 100%;">2 tablespoons lemon juice</span></li><li><span style="font-size: 100%;">2 pounds baby artichokes</span></li><li><span style="font-size: 100%;">2 tablespoons fresh parsley, chopped</span></li></ul><h3 style="font-weight: normal;"><span style="font-size: 100%;">Preparation:</span></h3> <p><span style="font-size: 100%;">Trim most of the fat off the meat and cut it into small pieces, about 2- to 3-inches each. Season the meat with the salt and pepper. </span></p> <p><span style="font-size: 100%;">Heat the olive oil in a large pan over high heat and brown the lamb in batches. Transfer the meat to a plate. Sauté the onions and carrots in the pan drippings for 5 to 7 minutes, until they begin to turn tender. Sprinkle the flour over the vegetables and continue to cook, stirring constantly, for 2 minutes. </span></p> <p><span style="font-size: 100%;">Add the white wine to the pan and bring it to a simmer, stirring to incorporate the flour. Add the beef stock, garlic, tomatoes, thyme, rosemary, and lamb to the pan. Cover it with a lid and simmer the stew for 1 hour. </span></p> <p><span style="font-size: 100%;">While the stew is simmering, prepare the baby artichokes by trimming off the tough tips and outer leaves. Quarter the artichokes lengthwise and scoop out the fuzzy, inedible choke from the center. Place the prepared artichokes in a bowl of water with the lemon juice to inhibit discoloration. </span></p> <p><span style="font-size: 100%;">Once the stew has been cooked for an hour and the lamb is just beginning to turn tender, drain the artichokes and add them to the stew. Continue simmering the stew for 30 to 40 minutes, until both the lamb and the artichokes are very tender when tested with a fork. </span></p> <p><span style="font-size: 100%;">Serve the stew hot, garnished with the fresh, chopped parsley. </span></p> <p><span style="font-size: 100%;">This lamb and artichoke stew recipe makes 6 to 8 servings. </span></p>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-58649222894837305112009-07-26T03:04:00.000-07:002009-07-26T03:05:53.951-07:00Roasted Asparagus<span style="font-size: 100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://z.about.com/d/frenchfood/1/I/y/7/-/-/roastasparagusrecipe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 381px; height: 272px;" src="http://z.about.com/d/frenchfood/1/I/y/7/-/-/roastasparagusrecipe.jpg" alt="" border="0" /></a></span><span style="font-size: 100%;">This healthy vegetable side dish, pepped up with a drizzle of balsamic vinegar, is the perfect accompaniment to roasted meat or poultry. Using virtually no preparation time or hard-to-find ingredients, this roasted asparagus recipe goes from the refrigerator to the table in less than twenty minutes. </span> <h3 style="font-weight: normal;"><span style="font-size: 100%;">Prep Time: 2 minutes</span></h3><h3 style="font-weight: normal;"><span style="font-size: 100%;">Cook Time: 20 minutes</span></h3><h3 style="font-weight: normal;"><span style="font-size: 100%;">Ingredients:</span></h3><ul><li><span style="font-size: 100%;">1 pound fresh asparagus, cleaned and trimmed</span></li><li><span style="font-size: 100%;">4 teaspoons olive oil</span></li><li><span style="font-size: 100%;">1 tablespoon balsamic vinegar</span></li><li><span style="font-size: 100%;">1/2 teaspoon salt</span></li><li><span style="font-size: 100%;">1/8 teaspoon ground black pepper</span></li></ul><h3 style="font-weight: normal;"><span style="font-size: 100%;">Preparation:</span></h3> <p><span style="font-size: 100%;">Preheat an oven to 425F. Line a large baking sheet with foil and arrange the asparagus in a single layer on the tray. Drizzle the olive oil over the asparagus, toss it gently, and then roast it in the preheated oven for 15 to 20 minutes, until it turns tender and lightly browned. </span></p> <p><span style="font-size: 100%;">Toss the roasted asparagus with the balsamic vinegar, salt, and pepper; serve immediately. </span></p> <p><span style="font-size: 100%;">This roasted asparagus recipe makes 4 to 6 servings. </span></p>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-3579656698739130832009-07-26T03:03:00.000-07:002009-07-26T03:04:39.746-07:00Garlic Turkey Sausage<span style="font-size: 100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://z.about.com/d/frenchfood/1/I/j/1/-/-/turkeysausagerecipe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 416px; height: 258px;" src="http://z.about.com/d/frenchfood/1/I/j/1/-/-/turkeysausagerecipe.jpg" alt="" border="0" /></a></span><span style="font-size: 100%;">Homemade sausage has an incomparable advantage over the store-bought variety: you can add the precise flavors you want and adjust the fat content by choosing meat that suits your dietary needs. For a fabulous alternative, this particular sausage tastes wonderful made with pork. </span><div id="preamble"> <p> <span style="font-size: 100%;"><i>Cook’s note:</i> This recipe can also be formed into patties or left as bulk sausage to add into a lovely rustic casserole. </span></p></div><h3 style="font-weight: normal;"><span style="font-size: 100%;">Prep Time: 5 minutes</span></h3><h3 style="font-weight: normal;"><span style="font-size: 100%;">Ingredients:</span></h3><ul><li><span style="font-size: 100%;">1 tablespoon salt</span></li><li><span style="font-size: 100%;">¼ teaspoon white pepper</span></li><li><span style="font-size: 100%;">1 teaspoon dried sage</span></li><li><span style="font-size: 100%;">1 teaspoon granulated sugar</span></li><li><span style="font-size: 100%;">1 teaspoon finely chopped garlic</span></li><li><span style="font-size: 100%;">1 ¾ lb ground turkey meat</span></li></ul><h3 style="font-weight: normal;"><span style="font-size: 100%;">Preparation:</span></h3> <p><span style="font-size: 100%;">Mix all the ingredients together and chill for at least 3 hours before stuffing into casings. </span></p> <p><span style="font-size: 100%;">Makes 28 ounces of sausage.</span></p>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-48126826630639118592009-07-26T03:01:00.000-07:002009-07-26T03:02:18.979-07:00Pork Barbeque<p style="margin: 0pt 10px;"><span style="font-family: Verdana; font-size: 100%;"><a href="http://www.pinoyrecipe.net/wp-content/gallery/pics-for-post/bbq_stick.jpg" title="Pinoy Pork Bbq " class="thickbox" rel="singlepic70"><img style="width: 360px; height: 235px;" class="ngg-singlepic ngg-right" src="http://www.pinoyrecipe.net/wp-content/plugins/nextgen-gallery/nggshow.php?pid=70&width=240&height=180&mode=" alt="Pinoy Pork Bbq " title="Pinoy Pork Bbq " /></a></span></p> <p style="margin: 0pt 10px;"><span style="font-size: 100%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 100%;">Estimated preparation: 20 minutes</span></p> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">Marinating: 30 minutes to 3 hours</span></p> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">Barbecue: 10 to 15 minutes each</span></p> <p style="margin: 0pt 10px;"> </p><span style="font-size: 100%;"><br /></span><h3 style="margin: 5px 10px; font-weight: normal;"><span style="font-size: 100%;">Pork Barbeque Ingredients</span><span style="font-size: 100%;"><br /></span></h3><ul><li><p style="margin: 0pt 10px;"><span style="font-family: Verdana; font-size: 100%;">1 kg. pork</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana; font-size: 100%;">20 bamboo skewers</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">1 cup soy sauce</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">1 head garlic, minced</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana; font-size: 100%;">1 onion, finely chopped</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana; font-size: 100%;">1/4 cup of calamansi juice or lemon juice</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">1/2 cup of 7up, sprite or beer (optional)</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">1 teaspoon ground black pepper</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana; font-size: 100%;">3 tablespoons of brown or white sugar</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana; font-size: 100%;">1/2 cup of banana or tomato catsup</span></p></li></ul><span style="font-size: 100%;"><br /></span><h3 style="margin: 5px 10px; font-weight: normal;"><span style="font-weight: normal; font-size: 100%;"></span><span style="font-size: 100%;">Barbeque Cooking Instructions:<br /></span></h3><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">String the pork on the skewers.</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 100%;">Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.</span></p> </li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-49437532648739606882009-07-26T03:00:00.000-07:002009-07-26T03:03:30.949-07:00Sinigang na baboy<span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.cowboygrill.ph/images/gallery/products/zoom/sinigang_na_baboy.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 408px; height: 318px;" src="http://www.cowboygrill.ph/images/gallery/products/zoom/sinigang_na_baboy.jpg" alt="" border="0" /></a></span> <p style="margin: 0pt 10px;"><span style="font-size:100%;"> </span></p> <p style="margin: 0pt 10px;"><span style="font-size:100%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size:100%;">Estimated cooking and preparation time: 1 hour</span></p><p style="margin: 0pt 10px;"><span style="font-size:100%;"> </span></p><br />Pork Sinigang Ingredients:<br /><br /><ul><li><p style="margin: 0pt 10px;"><span style="font-size:100%;"><span style="font-weight: bold;"></span>3/4 kilo Pork, cut into chunks</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">3 tomatoes, sliced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">2 onions, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">5 cloves of garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">100 grams Kangkong (river spinach)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">100 grams String beans</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">2 pieces horse radishes, sliced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">3 pieces gabi (taro), pealed</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">2 pieces sili pag sigang (green finger pepper)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">200 grams sampalok (tamarind)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">3 tablespoons of patis (fish sauce)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:100%;">1 liter of rice wash or water</span></p> </li></ul>Sinigang Cooking Instructions:<span><span style="font-size:100%;"><br /></span></span><div class="steps"> <ul><li><span style="font-size:100%;">Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. </span></li><li><span style="font-size:100%;">In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes. </span></li><li><span style="font-size:100%;">Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. </span></li><li><span style="font-size:100%;">Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.</span></li><li><span style="font-size:100%;">Serve piping hot.</span></li></ul></div><span style="font-size:100%;"><br />Sinigang Cooking Tip:<br /></span><br /><ul><li> <p style="margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:100%;">Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-67401219731063789452009-07-26T02:59:00.000-07:002009-07-26T03:00:10.579-07:00Beef Mechado<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i18.photobucket.com/albums/b146/hanae_mori/IMG_2401.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 391px; height: 258px;" src="http://i18.photobucket.com/albums/b146/hanae_mori/IMG_2401.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p style="margin: 0pt 10px;"><span style="font-size: 85%;">Estimated cooking time: 1 hour</span></p> <p style="margin: 0pt 10px;"> </p>Beef Mechado Ingredients:<ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 kilo of beef cut into chunks</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/8 kilo of pork fat cut into strips</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">4 onions, peeled and quartered</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">5 medium potatoes, quartered (optional: fried)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 medium sized carrot, sliced in 1/2" sections</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 red bell pepper, sliced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 cups beef stock or 2 bouillon cubes dissolved in water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">3 bay leaves (laurel leaves)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 -cup vinegar</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 cups tomato sauce or 1/2 cup tomato paste</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 cup soy sauce</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">salt & pepper to taste</span></p></li></ul>Beef Mechado Cooking Instructions:<ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the vinegar and let boil for a minute or two</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the potatoes, onions, carrot, and bell pepper</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve hot with white rice</span></p></li></ul>Beef Mechado Cooking Tips:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Pressure cook the beef with the beef stock for faster cooking time.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Fry the potatoes before adding to the casserole.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-30970563832469356572009-07-26T02:58:00.001-07:002009-07-26T02:58:47.326-07:00Fried Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i446.photobucket.com/albums/qq187/1pimpcc/fried_chicken.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 388px; height: 247px;" src="http://i446.photobucket.com/albums/qq187/1pimpcc/fried_chicken.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;">Estimated cooking time: 45 minutes</span></p> <p style="margin: 0pt 10px;"> </p>Fried Chicken Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 1/2 kilo chicken, cut into pieces</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 cup of white vinegar</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">5 cloves of garlic, crushed</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 cup of water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 cups cooking oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt and pepper to taste</span></p></li></ul>Fried Chicken Instructions:<ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Remove just before the chicken is fully cooked.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Strain off liquid.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a frying pan or wok, heat oil and deep fry the chicken until golden brown</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Place on paper towel to remove excess oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve hot with rice and sliced cucumber or atchara on the side.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-29687206601612515012009-07-26T02:54:00.000-07:002009-07-26T02:57:37.084-07:00Rellenong Manok<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVr6GISNzmh68njkXqm1QdJceLknFViy8bXY_babNgPxCaByXx2gxRDCwYf4HRUBlN20bU-PwrQ1mi7wv5XoaoaEITpoaECryC_QNyZWN0pe6L7MSM84yzhQZy70Mgrafvrz-1wJJJEUt/s1600-h/chicken-relleno.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 364px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVr6GISNzmh68njkXqm1QdJceLknFViy8bXY_babNgPxCaByXx2gxRDCwYf4HRUBlN20bU-PwrQ1mi7wv5XoaoaEITpoaECryC_QNyZWN0pe6L7MSM84yzhQZy70Mgrafvrz-1wJJJEUt/s320/chicken-relleno.jpg" alt="" id="BLOGGER_PHOTO_ID_5322312911787251906" border="0" /></a><br /><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><br /></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;">Estimated cooking time: 2 hours</span></p><p style="margin: 0pt 10px;"><span style="font-size: 85%;"><br /></span></p> <p style="margin: 0pt 10px;"> </p>Rellenong Manok Ingredients:<ul><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1 whole chicken, deboned with shape kept</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">2 tablespoons calamansi juice</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">2 tablespoons soy sauce</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1 1/2 tablespoons sugar</span><span style="font-family: Verdana,Arial,Helvetica;"><span style="font-size: 85%;"><br /></span> </span></p><p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica;"><span style="font-size: 85%;">Stuffing<br /></span></span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/2 kilo ground pork</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/2 cup bacon, diced</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1 cup ham, diced</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1 can Vienna sausage, drained and sliced</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/4 cup sweet green peas</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/4 cup carrots, minced</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/4 cup breadcrumbs</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/4 cup pickle relish</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/4 cup raisins</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/2 cup cheddar cheese, grated</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">5 whole eggs, beaten</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1/2 cup butter</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">2 tablespoons soy sauce</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">1 tablespoon sugar</span> </p></li><li> <p style="margin: 0pt 10px;"><span style="font-family: Verdana,Arial,Helvetica; font-size: 85%;">Salt and pepper to taste</span> </p></li></ul>Rellenong Manok Cooking Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Marinate chicken in calamansi juice, soy sauce and sugar.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a bowl, mix all stuffing ingredients well.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Stuff the chicken in all parts.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Sew the cavity opening and truss the chicken.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Wrap chicken in aluminium foil.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Open the foil an rub chicken with butter and put back in oven until golden brown. </span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-91836965624400208262009-07-26T02:53:00.000-07:002009-07-26T02:54:15.151-07:00Ginataang Kalabasa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2275/2299532426_1cfd36b825.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 379px; height: 236px;" src="http://farm3.static.flickr.com/2275/2299532426_1cfd36b825.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: 85%;"><br /><br /><br /><br />Estimated cooking & preparation time: 1 hour</span> <p style="margin: 0pt 10px;"> </p>Ginataang Kalabasa Ingredients:<ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 kilo squash, cut into cubes (1"x1")</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 kilo shrimp, shelled and deveined</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">3 pieces tomatoes, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 onions, chopped</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 head garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 tablespoons of ginger root, crushed and minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">4 tablespoons of cooking or olive oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 pieces long chilli peppers</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 tablespoons of shrimp paste (bagoong)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 cups coconut milk</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 cups coconut cream (katang gata)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 cups chicken stock</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 tablespoons of fish sauce (patis)</span></p></li></ul>Ginataang Kalabasa Cooking Instruction:<ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. </span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve hot with plain rice.</span></p></li></ul>Ginataang Kalabasa Cooking Tip:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.</span></p> </li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-22503441528246577962009-07-26T02:52:00.000-07:002009-07-26T02:53:11.981-07:00Kare Kare<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i155.photobucket.com/albums/s288/denson_photobucket/kare_kare.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 386px; height: 234px;" src="http://i155.photobucket.com/albums/s288/denson_photobucket/kare_kare.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: 85%;">Estimated cooking time: 2 hours<br /><br /></span> <p style="margin: 0pt 10px;"> </p>Kare Kare Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/2 kilo oxtail, cut 2 inch long</span></p> </li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">3 cups of peanut butter</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 cup grounded toasted rice</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/2 cup cooked bagoong alamang (anchovies)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 pieces onions, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 heads of garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">4 tablespoons atsuete oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">4 pieces eggplant, sliced 1 inch thick</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 bundle Pechay (Bok choy) cut into 2 pieces</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 bundle of sitaw (string beans) cut to 2" long</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 banana bud, cut similar to eggplant slices, blanch in boiling water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/2 cup oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">8 cups of water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt to taste</span></p></li></ul>Kare Kare Cooking Instructions:<ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a big pan or wok, heat oil and atsuete oil. </span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve with bagoong on the side and hot plain rice.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-16881659246063522052009-07-26T02:50:00.000-07:002009-07-26T02:52:15.348-07:00Roasted Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i200.photobucket.com/albums/aa279/oledocj/FreeRangeChickencr.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 401px; height: 267px;" src="http://i200.photobucket.com/albums/aa279/oledocj/FreeRangeChickencr.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: 85%;">Estimated cooking time: 1 1/2 to 2 hours<br /><br /></span> <p style="margin: 0pt 10px;"> </p>Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 kilo dressed chicken (broiler)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 cups of lemon grass (tanlad)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">3 tablespoons of cooking oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 tablespoons of salt</span></p> </li></ul>Cooking Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Make sure the chicken is clean with no remaining small feathers and no insides. </span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Wash thoroughly and pat dry with a paper towel</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Rub the whole chicken with cooking oil as well as the inside cavity.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Next apply salt all over, again, including the insides.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Fill the cavity with lemon grass</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Pre-heat oven to 400 degrees Fahrenheit </span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Place the chicken on an oven rotisserie.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve with mashed potatoes, rice or corn on the side. </span></p></li></ul>Cooking Note:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-86478233212211525712009-07-26T02:49:00.000-07:002009-07-26T02:50:48.002-07:00Adobong Kangkong<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i317.photobucket.com/albums/mm374/kuting082606/DSC00998.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 391px; height: 256px;" src="http://i317.photobucket.com/albums/mm374/kuting082606/DSC00998.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: 85%;">Estimated cooking time: 25 minutes<br /><br /></span><p style="margin: 0pt 10px;"> </p>Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 big bowl of kangkong (river spinach)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 kilo of pork, cut into small pieces</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 cup of vinegar</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 cup soy sauce</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">5 cloves of garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 onion, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 laurel leaves (bay leaves)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/2 teaspoon of monosodium glutamate (MSG)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 cup pork stock (broth) or bouillon pork cube dissolved in water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt and pepper to taste</span></p></li></ul>Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Let simmer then add the vinegar. Do not stir for 5 minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve hot with rice.</span></p></li></ul>Cooking Note:<br /><p style="margin: 0pt 10px;"> </p> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.</span></p>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-49790210332051149942009-07-26T02:48:00.002-07:002009-07-26T02:49:51.395-07:00Pinakbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i384.photobucket.com/albums/oo282/crashin2me/pakbet.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 410px; height: 245px;" src="http://i384.photobucket.com/albums/oo282/crashin2me/pakbet.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: 85%;">Estimated cooking time: 35 minutes<br /><br /></span><p style="margin: 0pt 10px;"> </p>Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 kilo pork with fat, cut into small pieces</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 Amapalya (bitter melons) sliced to bite size pieces</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 eggplants, sliced to bite size pieces</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">5 pieces of okra, cut in two</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 head garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 onions, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">5 tomatoes, sliced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 tablespoon of ginger, crushed and sliced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">4 tablespoons bagoong isda or bagoong alamang </span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">3 tablespoons of oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 1/2 cup water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt and pepper to taste</span></p></li></ul>Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">On the same pan, saute garlic, onion, ginger and tomatoes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a casserole, boil water and add bagoong.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add in all the vegetables and cook until the vegetables are done, careful not to overcook.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt and pepper to taste.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve hot with plain rice.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-75483253526774197962009-07-26T02:48:00.001-07:002009-07-26T02:55:09.354-07:00Rellenong Bangus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mKHzZyOttKmAlnkFqyNRPEOafSrb0hhlkAQvO3MPit3ccBN8GJtABVfJc8n_RbPS7hatZnmDpZrCqYROpr07kMQ2GTemzAAp0Vik9GaK7x_IpvWUhYUCRzmQOltKu-ZbRd48qTeIg4rj/s1600-h/relleno-450w-2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 360px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mKHzZyOttKmAlnkFqyNRPEOafSrb0hhlkAQvO3MPit3ccBN8GJtABVfJc8n_RbPS7hatZnmDpZrCqYROpr07kMQ2GTemzAAp0Vik9GaK7x_IpvWUhYUCRzmQOltKu-ZbRd48qTeIg4rj/s320/relleno-450w-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5322319585697881490" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:85%;">Estimated cooking time: 1 hour</span><br /><br /> <p style="margin: 0pt 10px;"> </p>Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1 big bangus (milkfish)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">3 cloves of garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1 onion chopped</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">2 tomatoes, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1 egg</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1/4 cup lemon juice</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1 small carrot, finely chopped</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1/4 cup soy sauce</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">4 tablespoons of cooking oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">ham, finely chopped</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">raisins</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">cooked peas</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">salt and pepper to taste</span></p></li></ul>Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Scale and remove the intestines of the bangus.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Marinate the head and skin in lemon juice, soy sauce and pepper.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Add a beaten egg to the sauté and mix well.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Fry in oil until golden brown.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">slice slightly diagonal (1 1/2 inch thick) and serve.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-59187269550628661992009-07-26T02:47:00.000-07:002009-07-26T02:55:56.649-07:00Laing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i101.photobucket.com/albums/m50/astoderalf/ginataanglaing.jpg">, <img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 388px; height: 240px;" src="http://i101.photobucket.com/albums/m50/astoderalf/ginataanglaing.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:85%;">Estimated cooking time: 30 minutes.</span><br /><br />Ingredients:<br /><ul><li><span style="font-size:85%;">25 pieces gabi (taro) leaves, dried and shredded</span></li><li><span style="font-size:85%;">1/2 kilo pork, diced</span></li><li><span style="font-size:85%;">1/4 cup shrimp bagoong</span></li><li><span style="font-size:85%;">5 cloves garlic, minced</span></li><li><span style="font-size:85%;">2 red onions, chopped</span></li><li><span style="font-size:85%;">2 tablespoons ginger, minced</span></li><li><span style="font-size:85%;">5 jalapeno pepper, sliced</span></li><li><span style="font-size:85%;">1 cup coconut cream (katang gata)</span></li><li><span style="font-size:85%;">2 cups coconut milk (gata)</span></li><li><span style="font-size:85%;">1/2 teaspoon monosodium glutamate (MSG)</span></li><li><span style="font-size:85%;">2 tablespoons of oil</span></li><li><span style="font-size:85%;">1 teaspoon salt</span></li></ul>Instructions:<br /><ul><li> <p style="margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:85%;">In a casserole, sauté garlic, ginger and onions then add the pork.</span></p></li><li> <p style="margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:85%;">mix in the gabi leaves. </span></p></li><li> <p style="margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:85%;">Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.</span></p></li><li> <p style="margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:85%;">Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.</span></p></li><li> <p style="margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:85%;">Add the coconut cream and continue to simmer until oil comes out of the cream.</span></p></li><li> <p style="margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:85%;">Serve hot with plain white rice.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-18306485937724940332009-07-26T02:45:00.002-07:002009-07-26T02:59:22.255-07:00Pork / Chiken Adobo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i266.photobucket.com/albums/ii262/aseyabistro/CIMG1616RS.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 375px; height: 262px;" src="http://i266.photobucket.com/albums/ii262/aseyabistro/CIMG1616RS.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p style="margin: 0pt 10px;"> </p>Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or </span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">choice of either 1 kilo of pork or 1 kilo of chicken</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1 head garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1/2 yellow onion, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1/2 cup soy sauce</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1 cup vinegar</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">2 cups of water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">1 teaspoon paprika</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">5 laurel leaves (bay leaves)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">4 tablespoons of cooking oil or olive oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">2 tablespoons cornstarch</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Salt and pepper to taste</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">3 tablespoons water</span></p></li></ul>Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">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.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Add salt and/or pepper if desired</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Bring to a boil then simmer for an additional 5 minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">Serve hot with the adobo gravy and plain rice.</span></p> </li></ul>Cooking Tips:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size:85%;">You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-48052368732444556162009-07-26T02:45:00.001-07:002009-07-26T02:45:49.816-07:00Nilagang Baka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i450.photobucket.com/albums/qq222/cescat_2008/nilaga001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 383px; height: 287px;" src="http://i450.photobucket.com/albums/qq222/cescat_2008/nilaga001.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients:<br /> <ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 kilo beef, cut into 1 1/2" x 1 1/2" cubes</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">8 potatoes cut the same size as the beef</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 bundle Pechay (Bok choy) cut into 2 pieces</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 small cabbage, quartered</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">5 onions, diced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 head garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">4 tablespoons of patis (fish sauce)</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">3 tablespoons of cooking oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">10 corns of black pepper</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 liter of water</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt and pepper to taste</span></p></li></ul>Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a big casserole, heat oil and sauté the garlic and onions.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the potatoes. Continue to simmer until potatoes are cooked.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the cabbage then the pechay. Do not over cook the vegetables.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt and pepper to taste.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Serve steaming hot in a bowl and plain white rice.</span></p></li></ul>Tips:<br /><p style="margin: 0pt 10px;"> </p> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.</span></p>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0tag:blogger.com,1999:blog-2677316421573611008.post-7173915440672029862009-07-26T02:43:00.000-07:002009-07-26T02:44:58.872-07:00Bicol Express<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i266.photobucket.com/albums/ii262/aseyabistro/CIMG1625rs.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 361px; height: 270px;" src="http://i266.photobucket.com/albums/ii262/aseyabistro/CIMG1625rs.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p style="margin: 0pt 10px;"> </p><br />Ingredients:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1/4 kilo pork, thinly sliced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 cup Baguio beans</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">3 cups long chili or jalapeno peppers</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 onion, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 head of garlic, minced</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 cup coconut milk</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">1 cup coconut cream</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">2 tablespoons of cooking oil</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt to taste</span></p></li></ul>Instructions:<br /><ul><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">In another pan, sauté minced garlic and onion.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add to the sauté the browned pork.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Then add the coconut milk, bring to a boil and simmer for 10 minutes.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the chili peppers, Baguio beans and cook until dish gets a little dry.</span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Add the coconut cream and simmer until the sauce thickens. </span></p></li><li> <p style="margin: 0pt 10px;"><span style="font-size: 85%;">Salt to taste.</span></p></li></ul>zitromediaonehttp://www.blogger.com/profile/11747916227358351831noreply@blogger.com0