Pinoy Best Recipes - Taste the Goodness, Overwhelm your Senses

Best Recipes for Flavorful Pork Menudo: A Filipino Comfort Food Delight

noreply@blogger.com (Anonymous) — Sat, 22 Jul 2023 16:00:00 -0700

Menudo is a Filipino tomato-based stew made with pork, liver, hotdogs, potatoes, carrots, and bell peppers. It is a hearty and flavorful dish that is often served with steamed rice.

Here is a recipe for how to cook menudo:

Ingredients:

1 kilo pork belly, cut into cubes
250 grams pork liver, cut into cubes
3 tablespoons tomato paste
1 medium onion, chopped
5 cloves garlic, minced
4 pieces hotdogs, sliced
2 small potatoes, diced

1 medium carrot, diced

3 – 5 pieces dried bay leaves

1 piece pork broth cube

1/2 cup red and green bell peppers, diced
1 cup water (adjust as needed)
1/4 cup raisins (optional)
1/3 cup grated cheese (optional)
Salt and pepper to taste

Instructions:

Combine the pork, liver, soy sauce, and lemon in a bowl. Marinate for at least 1 hour.
Heat oil in a pan over medium heat. Add the garlic and onion and cook until softened.
Add the marinated pork and cook until browned.
Add the tomato paste and cook for 1 minute.
Add the water, bay leaves, and pork broth cube. Bring to a boil, then reduce heat to low and simmer for 30 minutes to an hour, or until the pork is tender.
Add the hotdogs, potatoes, carrots, and bell peppers. Cook for 10 minutes, or until the vegetables are tender.
Season with salt and pepper to taste.
Stir in the raisins and cheese (if using).
Serve hot with steamed rice.

Tips:

For a more flavorful menudo, you can brown the pork in a separate pan before adding it to the stew.
If you don't have tomato paste, you can use crushed tomatoes or ketchup.
You can also add other vegetables to your menudo, such as green beans, peas, or corn.
If you want a spicier menudo, you can add a few dashes of chili powder or cayenne pepper.
Menudo is best served hot, so make sure to cook it just before serving.

I hope you enjoy this recipe for menudo!

Photo source: www.foxyfolksy.com

Savory and Tender Beef Caldereta: A Filipino Classic Bursting with Flavor - Complete Recipes and Instructions

noreply@blogger.com (Anonymous) — Fri, 21 Jul 2023 21:18:00 -0700

Caldereta is a popular Filipino dish that features tender meat, often beef or goat, cooked in a flavorful tomato-based sauce with vegetables. Here's a basic recipe for cooking beef caldereta:

Di na tayo mag-aksaya ng oras kaya simulan na ang pagluto ng napakasarap ng Caldereta para sa pamilya.

Ingredients:

- 1 kg (2.2 lbs) beef, cut into chunks (you can also use goat meat)

- 3 tablespoons cooking oil

- 4 cloves garlic, minced

- 1 onion, chopped

- 1 red bell pepper, sliced

- 1 green bell pepper, sliced

- 2 medium-sized potatoes, peeled and cubed

- 1 carrot, peeled and sliced

- 1 cup tomato sauce

- 1 cup beef broth or water

- 1/2 cup liver spread (optional but adds richness)

- 1/4 cup soy sauce

- 1/4 cup vinegar

- 1 tablespoon sugar

- 1 bay leaf

- 1 teaspoon ground black pepper

- Salt to taste

- Chili peppers (optional, for added spice)

Instructions:

1. In a large pot or a pressure cooker, heat the cooking oil over medium heat.

2. Sauté the minced garlic and chopped onions until the onions become translucent.

3. Add the beef or goat meat chunks to the pot and brown them on all sides. This helps seal in the flavors and keep the meat tender.

4. Pour in the tomato sauce and beef broth (or water) and bring the mixture to a boil. If using a pressure cooker, follow the manufacturer's instructions for cooking meat.

5. Add the soy sauce, vinegar, sugar, bay leaf, and ground black pepper to the pot. Stir well to combine the flavors.

6. If you want your caldereta to have a spicy kick, you can add some chopped chili peppers or red pepper flakes at this point.

7. Cover the pot and let the meat simmer over low to medium heat until it becomes tender. If using a pressure cooker, cook the meat according to the cooker's instructions.

8. Once the meat is almost tender, add the sliced carrots and cubed potatoes to the pot. Continue cooking until the vegetables are cooked through.

9. Stir in the liver spread (if using) to add a creamy texture and richness to the sauce. This step is optional but highly recommended for a more authentic taste.

10. Lastly, add the sliced red and green bell peppers. These add color and additional flavor to the dish.

11. Let the caldereta simmer for a few more minutes until the flavors meld together and the sauce thickens slightly. Season with salt to taste.

12. Once everything is cooked and the flavors have developed, your caldereta is ready to serve! It's best enjoyed with steamed rice.

Note: Caldereta can be prepared with variations such as adding olives, green peas, or grated cheese on top. Feel free to adjust the ingredients and seasonings according to your taste preferences.

Enjoy your delicious homemade caldereta!

Brown Sugar and Pineapple Glaze Ham - Best Ham Recipes

noreply@blogger.com (DBest) — Mon, 25 Nov 2013 18:07:00 -0800

Brown Sugar and Pineapple Glaze Ham - Recipe and procedure on how to cook "Pineapple Glaze Ham". Best Pinoy Recipes.

Pineapple Glaze Ham is very popular specially during Christmas Season. One of the foods added to the table to make your nuche buena more delicious.

Ingredients

1 (6 pound) fully-cooked, bone-in ham
1 fresh pineapple
2 (6 ounce) cans pineapple juice
1 cup brown sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours.
While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

Source:allrecipes.com

How to Cook Pineapple Glaze Ham - Best Recipes

noreply@blogger.com (DBest) — Mon, 25 Nov 2013 18:05:00 -0800

Pineapple Glaze Ham - Recipe and procedure on how to cook "Pineapple Glaze Ham". Best Recipes.

Pineapple Glaze Ham is very popular specially during Christmas Season. One of the foods added to the table to make your nuche buena more delicious.

Ingredients

1 (15.25 ounce) can sliced pineapple, drained with juice reserved
1 (4 ounce) jar maraschino cherries, drained
1 cup brown sugar

Directions

Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

How to Cook Filipino Style Ham - Best Recipe

noreply@blogger.com (DBest) — Mon, 25 Nov 2013 18:01:00 -0800

Filipino Style Ham Recipes and Step by Step Procedures on how to Cook Ham.

Christmas is more complete with Ham..Filipinos favorite food this Holiday Season. Best food to prepare during Nuche Buena.

Ingredients:

3 kilos pigue or pig’s leg without the bones and with the skin and fat intact

9 tbsps sugar

8 tbsps salt

1 ½ tsps vetsin

2 tsps prague powder or salitre powder

Directions:

How to prepare the ham

1. Mix all dry ingredients in a bowl.

2. Rub the seasonings or mixed dry ingredients well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string preferably cotton crochet string. Remove and drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a large syringe enough to fit the meat juices, inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in a covered glass bowl inside the refrigerator. Repeat the injecting process daily until no juice is left.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

How to cook the ham

1. Add enough pineapple juice to cover the ham at about 3/4’s level or not quite to the top of the ham.

2. Add brown sugar, just enough to sweeten the pineapple juice mixture, bay leaves and crushed garlic.

3. Cook the mixture in a teflon-type, heavy pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent overbrowning by turning the meat from time to time.

4. Cool the meat and slice into pieces.

Source:filipino-foods.com

Heart Cake Recipe with Chocolate - Make it

noreply@blogger.com (DBest) — Mon, 11 Feb 2013 19:05:00 -0800

Ingredients

1 box white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 container Whipped fluffy white frosting

Red food color

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Batter will be lumpy. Divide batter evenly between pans.
3. Bake 23 to 31 minutes (26 to 34 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
5. Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.

Frozen Chocolate Mousse

noreply@blogger.com (DBest) — Sun, 10 Feb 2013 19:06:00 -0800

Ingredients

1/2 cup whipping (heavy) cream

1 tablespoon almond-flavored liqueur or Italian syrup

2 tablespoons chocolate-flavor syrup

Cocoa, if desired

Directions

1. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
2. Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

From:ifood.tv

Summer Pancit Recipe - Best Food for All

noreply@blogger.com (DBest) — Sun, 10 Feb 2013 17:55:00 -0800

Ingredients

1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
1/4 cup soy sauce
2 lemons - cut into wedges, for garnish
Directions

Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Nutritional Information

Amount Per Serving Calories: 369 | Total Fat: 4.9g | Cholesterol: 35mg

Making Black Forest Cake : Recipe

noreply@blogger.com (DBest) — Sat, 9 Feb 2013 20:07:00 -0800

Ingredients

2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Nutritional Information

Amount Per Serving Calories: 662 | Total Fat: 33.9g | Cholesterol: 136mg

Embutido Recipe - Making at Home : Popular in Ph

noreply@blogger.com (DBest) — Fri, 1 Feb 2013 22:33:00 -0800

Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that my hubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love also the embutido especially with the portion of hard-cooked eggs and sausages.

They said that “embutido” means that it is wrapped with the skin of the pig's intestines. But this embutido is just wrapped with an aluminum foil because my family especially my hubby doesn't like to eat food that contains internal organs of the animals.

Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup. Hmm…delicious... Enjoy!!!

Ingredients :

1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage
aluminum foil, 10" x 12" sizes

Cooking Procedures :

Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
Place the embutido in a steamer and steam for an hour. Alternatively, if you don't have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
Let it cool and slice into rings. Serve with your favorite catsup or sauces.
Refrigerate unused embutido.

Shrimp Gambas Recipe ( Spicy )

noreply@blogger.com (DBest) — Fri, 1 Feb 2013 17:22:00 -0800

Shrimp Gambas Ingredients:

3/4 kilo medium to large sized Shrimp
1/4 cup Kalamansi juice or lemon juice
3 tablespoons Chili Sauce
1/2 cup Green Chili, sliced diagonally (optional)
1 cup bell pepper, chopped
2 tablespoons garlic, minced
1/4 cup Olive oil or Cooking oil
1 medium sized red onion, quartered
2 tablespoons white wine
1/4 cup tomato sauce
Salt and pepper to taste

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Shrimp Gambas Cooking Instructions:

Clean the Shrimp, peel and devein then combine shrimp with lemon juice then marinate for 20 minutes.
Pour cooking oil in a hot frying pan.
Put the garlic and cook until the color turns light brown.
Add the onions and bell pepper then cook until the texture softens.
Now add the shrimps and let it cook for 2 minutes.
Pour the white wine, then add salt and pepper then cook for another minute.
Add the tomato sauce and stir then simmer for 2 minutes.
Then add the Chili Sauce and Green Chilies then simmer for 30 seconds. Turn off the heat and set-aside.
You can put it in a Hot plate for a sizzling treat.
Served hot with Garlic Rice.

Chicken Halang Halang - Best Recipe in Philippines

noreply@blogger.com (DBest) — Thu, 31 Jan 2013 22:43:00 -0800

Ingredients

1 kilo of chicken pieces (thighs, legs, back and wings are preferred; breast meat is too dry for this dish)
2 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil (extra virgin coconut oil will yield a more aromatic halang-halang)
2 thumb-sized pieces of ginger
4 cloves of garlic
1 onion
chili peppers (what kind and how much depends on how spicy you want the dish — I used 2 pcs. of siling labuyo>)
2 whole chayote
patis (fish sauce), to taste
1 c. of coconut cream or milk (use cream for a thicker halang-halang; use milk for a thinner soup)
a handful of sili leaves

Instructions

Cut the chicken into serving size pieces and place in a bowl. Pour in two tablespoonfuls of soy sauce and toss to coat each piece well.
Meanwhile, prepare the rest of the ingredients. Crush the garlic, peel and slice the ginger and the onion.

Heat the cooking oil in a pot and saute the ginger and garlic until fragrant, about two minutes. Add the sliced onion and continue sauteing until the onion slices start to soften.

Add the chicken to the pot, pour in enough water to cover and add the chilis. Season with patis (fish sauce). Bring to the boil, cover, then turn down the heat and simmer for 20 minutes.
While the chicken cooks, peel the chayote, cut off the pith at the core and cut into wedges.
Wash the sili leaves. No need to use soap.

Add the chayote wedges to the chicken. Continue simmering for another 15 to 20 minutes.

Pour in the coconut cream or milk. Bring to the boil then turn off the heat. Add the sili leaves, cover and leave for about three minutes to allow the sili leaves to wilt. Do not boil after adding the sili leaves or the dish will taste bitter.

Serve the halang-halang hot.

Fried Rice (Sinangag)

noreply@blogger.com (DBest) — Thu, 31 Jan 2013 17:21:00 -0800

Sinangag Ingredients:

4 cups of leftover rice; cold and well preserved
1 small Carrot chopped
1/4 cup Cabbage chopped
6 cloves garlic; minced
Olive oil or Cooking Oil
Salt and pepper to taste
1 tablespoon stems of scallions; chopped

Optional:

2 well beaten eggs; fried and sliced in pieces
1/4 cup leftover Luncheon Meat or Ham

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Sinangag Cooking Instructions:

Saute’ garlic and when browned, add the Luncheon Meat or Ham, and salt to taste.
Turn to high heat, then add rice and thoroughly mix well for 5 minutes with the other ingredients.
Add the eggs (optional) and scallions. Continue mixing until all ingredients are well blended.
Salt and pepper in preference to your taste.
Remove from fire and serve.

Sinangag Cooking Tips:

Meat ingredients that you can add to Sinangag are Luncheon Meat, Ham, Fried fish, Bacon, Tocino, Hotdog, Sausage, Corned beef, etc.
Vegetable ingredients that you can add to Sinangag are Green peas, Onion, Carrots, Potato, Tomato, etc.

Pastillas de Leche (Milk Bars) II

noreply@blogger.com (DBest) — Wed, 30 Jan 2013 19:27:00 -0800

Ingredients :
2 cups powdered milk
1 can condensed milk
sugar, for rolling
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Cooking Procedures :
Put condensed milk in a bowl. Gradually sift powdered milk onto condensed milk. Using a spoon, mix and blend thoroughly and then knead with hand.
Let it rest for 5 to 10 minutes, until enough to handle. Shape into small balls or roll to form small cylinders.
Roll in sugar and then wrap in cellophane.
VARIATIONS:
Pastillas de Nangka
Add 1/2 cup fresh, finely chopped nangka (jack fruit) to the basic recipe.
Mocca Pastillas
Dissolve 1 tbsp. instant coffee and 2 tbsp. unsweetened cocoa in 1/4 cup boiling water. Increase powdered milk by 1/4 cup to the basic recipe.
Pinipig Pastillas
After shaping pastillas into small balls, let it roll and coat well on toasted pinipig, pressing a little to the ball. Then, roll on sugar.

How to Make Chicken Curry : Recipe

noreply@blogger.com (DBest) — Tue, 29 Jan 2013 22:36:00 -0800

Ingredients :

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk

Cooking Procedures :

Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
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.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Remove from heat. Serve hot.

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables) Recipe

noreply@blogger.com (DBest) — Tue, 29 Jan 2013 18:29:00 -0800

"Pansit" or Pancit bihon is one of the variety of Pancit Guisado is somewhat a Chinese-Filipino food dish that I love to cook always. I like to cook this pancit bihon guisado during my husband and sons birthday celebration but the rice noodle stick that I'm looking for is not available in the Asian Store. There are other rice noodle stick brands in the store but based on my experience, I don't like those other brands.

Ingredients :

1 tbsp. cooking oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, sliced
1 large carrot, julienne
1 red bell pepper, julienne
patis (fish sauce), salt, pepper and soy sauce to taste
2 cups chicken broth or water
1 cup cabbage leaves, cut into thin strips
1/2 lb. pancit bihon (rice sticks noodles)
wedges of lemon or calamansi, for garnish

Cooking Procedures :

Rinse pancit bihon with tap water. Drain. Set aside.
Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.
Add garlic and onion. Sauté for a few minutes until soft.
Season with patis, salt, pepper and soy sauce to taste.
Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
Add chicken broth or water. Correct the seasoning.
Heat until boiling and add the drained pancit bihon.
Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.
Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.
Serve with lemon wedges or calamansi. Enjoy!

Champorado - Sweet Chocolate Rice Recipe : Da Best To sa Pinas

noreply@blogger.com (DBest) — Sun, 27 Jan 2013 18:46:00 -0800

Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice (locally known as malagkit) and cocoa powder as main ingredients. A more traditional approach would be using tableya (pure cocoa blocks) instead of cocoa powder.

Ingredients:

8 tbsp cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

1/2 cup sugar

3 1/2 cups water

condensed milk (optional)

Watch the cooking video:

Cooking procedure:

1. Pour 2 1/2 cups of water in a pot and bring to a boil

2. Put-in the glutinous rice and allow water to re-boil for a few minutes

3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously

4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.

5. Remove from the pot and place in a serving bowl.

6. Serve hot with a swirl of condensed milk on top.

http://panlasangpinoy.com

Filipino Beef Steak

noreply@blogger.com (DBest) — Tue, 22 Jan 2013 19:34:00 -0800

Ingredients

1 lemon, juiced
3 tablespoons soy sauce
1 teaspoon white sugar
salt and pepper to taste
4 pounds New York strip steak, sliced thin
1 tablespoon cornstarch
1/4 cup vegetable oil
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped

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Directions

Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

Nutritional Information

Amount Per Serving Calories: 756 | Total Fat: 39.2g | Cholesterol: 175mg

Pork Afritada (Braised Pork in Tomato Sauce)

noreply@blogger.com (DBest) — Mon, 14 Jan 2013 18:54:00 -0800

Ingredients :

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil

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Cooking Procedures :

Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
Remove from heat. Transfer to a serving dish and serve hot.

Sinigang na Bangus at Talbos ng Kamote Recipe

noreply@blogger.com (DBest) — Mon, 7 Jan 2013 18:21:00 -0800

Sinigang na Bangus at Talbos ng Kamote Recipe, Milk fish and fresh leafy greens in your well-loved sour broth.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2

Sinigang na Bangus at Talbos Ingredients:

1 liter rice washing or water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups talbos ng kamote, cut up
2 pcs siling panigang (finger chilies)
patis (fish sauce), to taste

Sinigang na Bangus at Talbos Cooking Instructions:

Boil rice washing, tomatoes and onions.
Add bangus and cook until white in color or about 10 minutes.
Stir-in MAGGI Sinigang sa Sampaloc Mix.
Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote.
Add siling panigang.
Season with patis to taste.

Filipino Style Ham Recipe - Best Pinoy Food

noreply@blogger.com (DBest) — Wed, 5 Dec 2012 21:06:00 -0800

Christmas is more complete with Ham..Filipinos favorite food this Holiday Season. Best food to prepare during Nuche Buena.

Ingredients:

3 kilos pigue or pig’s leg without the bones and with the skin and fat intact
9 tbsps sugar
8 tbsps salt
1 ½ tsps vetsin
2 tsps prague powder or salitre powder

Directions:

How to prepare the ham

1. Mix all dry ingredients in a bowl.

2. Rub the seasonings or mixed dry ingredients well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string preferably cotton crochet string. Remove and drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a large syringe enough to fit the meat juices, inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in a covered glass bowl inside the refrigerator. Repeat the injecting process daily until no juice is left.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

How to cook the ham

1. Add enough pineapple juice to cover the ham at about 3/4’s level or not quite to the top of the ham.

2. Add brown sugar, just enough to sweeten the pineapple juice mixture, bay leaves and crushed garlic.

4. Cool the meat and slice into pieces.

Source:filipino-foods.com

Filipino Ham Recipe - Philippines best Recipe [Season]

noreply@blogger.com (DBest) — Wed, 5 Dec 2012 21:01:00 -0800

Ingredients

1 kilo pork (thigh or pigi)
1 cup salt
1 tsp salitre
1/2 cup gin
1 cup white sugar

Procedures

Mix salt, salitre, sugar, and gin altogether. Prick pork all over with ice pick or fork and soak in mixture. Soak for 15 days. Kepp in refrigerator, covered with cheese cloth or foil. Each day, prick and turn meat in its solution. On the 15th day, wash thoroughly, add a can of pineapple juice (medium-sized can) and boil until meat is tender. Remove the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for 10 minutes or until brown. Instead of baking in oven, you may press a heated kitchen turner (siyanse) on the meat, repeating several times until meat browns.

Pineapple Glaze Ham - Best Recipe

noreply@blogger.com (DBest) — Wed, 5 Dec 2012 20:57:00 -0800

Ingredients

1 (15.25 ounce) can sliced pineapple, drained with juice reserved
1 (4 ounce) jar maraschino cherries, drained
1 cup brown sugar

Directions

Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

Brown Sugar and Pineapple Glazed Ham - Best Ham Recipe

noreply@blogger.com (DBest) — Wed, 5 Dec 2012 20:52:00 -0800

Ingredients

1 (6 pound) fully-cooked, bone-in ham
1 fresh pineapple
2 (6 ounce) cans pineapple juice
1 cup brown sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours.
While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

Source:allrecipes.com

Filipino style Spaghetti - Spagehetti ng Pinoy

noreply@blogger.com (DBest) — Sat, 3 Nov 2012 18:54:00 -0700

Ingredients

500 grams ground beef

1 small onion

2 cloves of garlic

cooking oil

1 teaspoon of salt

1 and a half teaspoon of ground black pepper

2-4 cups of water (depending on the thickness of your sauce that you prefer)

500 grams of del monte " filipino-style spaghetti sauce" or 300-350 grams of tomato paste

400 ml of tomato catsup (sweetened or unsweetened)

3-4 tablespoon of sugar (can be more...)

350 grams of cheddar cheese (grated)

500 grams spaghetti pasta (durum semolina preferred)

2 hard boiled eggs (optional)

6 pieces regular sized pork hotdogs (cut into dice/cubes)- optional

Directions

the sauce:
I. in a large sauce pan, put in the ground beef add some water about 2 and half cup. let it boil, stirring occasionally and simmer until the beef produce it's own oil while the water completely evaporates. let the beef be cooked on it's own oil until tender and golden brown. if the beef doesn't produce it's own oil, you can add cooking oil.
II. once beef is tender and brown, add the onion,garlic and hotdogs. saute for a few minutes. turn heat to low.
III. add the spaghetti sauce or tomato paste,stir, add the water, salt, tomato catsup, sugar. stir. cover. wait for it to boil while occasionally stirring it.
IV. while waiting for the sauce to boil. you can now start boiling the pasta. by the many variants of pasta available in the market i usually prefer durum semolina types. don't forget to add oil and salt when cooking the pasta.
V. while occasionally stirring the sauce so it won't stick to the pan. you can start slicing the hard boiled eggs into thin slices. set aside for garnishing (optional).
VI. once the sauce is boiling, turn heat to low. stir and simmer for few minutes. sprinkle the ground black pepper according to your taste, add more catsup, salt or sugar if you want. stir and turn off heat.
VII. drain the pasta well in a large strainer while it runs in a faucet of cold water. drain once more.
VIII. set the pasta on a each platter. pour in some sauce on top. garnish it with grated cheddar cheese and few slices of hard boiled egg (optional).
IX. serve with a bread toast and an iced cola or iced tea.

From: ifood.tv