Christmas Pinoy Food Recipes

Christmas Tree Brownies Recipes

noreply@blogger.com (Aaleyha Sirad) — Wed, 11 Dec 2013 16:16:00 +0000

This holiday season, make brownies merry and bright!

Makes 8 to 10

2 cups caster sugar

1/2 cup cocoa powder
1 1/2 cups plus 2 teaspoons all-purpose flour
1/2 teaspoon baking powder

1/2 teaspoon salt1 cup butter, melte

1 teaspoon vanilla extract
4 large eggs
1/3 cup dark chocolate chunks (optional
1/3 cup white chocolate chunks (optional)
1/3 cup chopped walnuts (optional)

For decorating
peppermint sticks or pretzel sticks for the trunks
homemade royal icing (recipe as follows)
candy sprinkles

For the homemade royal icing
1/3 cup egg whites
2 cups confectioners' sugar
1 teaspoon lemon extract
red food coloring
green food coloring

1 In a bowl, mix together sugar, cocoa powder, flour, baking powder, and salt. In another bowl, mix butter, vanilla extract, and eggs. Add to flour mixture; mix. Add chocolate chunks and walnuts, if using.

2  Pour mixture into an 8x8-inch greased and floured baking pan.

3 Bake at 350ºF for 20 to 25 minutes.

4 Let cookies cool completely on a cooling rack.

5 Cut brownies into uniform triangles to make trees. This will make 8 to 10 triangles.

6  Frost and decorate as desired. Insert peppermint or pretzel sticks into the base of each triangle.

7  Make the homemade royal icing: Using an electric mixer on medium speed, mix egg whites with confectioners' sugar and lemon extract for 10 minutes or until soft peaks form. Divide into 3 parts. Add red food coloring to 1 part, green food coloring to 1 part, and leave the last one as is.

8  Use a piping bag with a star or plain tip to decorate. You can also use your favorite store-bought brownie mix for this recipe. Remember to ask for an adult's help for Step 5.

Christmas Cake Parfait Recipes

noreply@blogger.com (Aaleyha Sirad) — Wed, 11 Dec 2013 16:09:00 +0000

Photography by At Maculangan

Reinvent the traditional fruitcake by transforming it into this fruitcake trifle!Makes 4 to 6

1 4x4-inch fruitcake 3/4 cup cream cheese1/4 cup cream1/4 cup softened butter2 egg yolks1/4 cup sugar2 egg whites 1/4 cup sugar

1 Coarsely chop fruitcake; set aside. 2 Make the cream: Using an electric mixer, cream cheese, cream, softened butter, egg yolks, and sugar; set aside. 3 Whip egg whites with sugar until stiff. 4 Combine both mixtures. Layer and alternate chopped fruitcake with cream in glasses. Chill until ready to serve.Want to make the fruitcake yourself? Try this: Chef Jasmin's Fruitcake

Christmas Fried Rice Recipes

noreply@blogger.com (Aaleyha Sirad) — Wed, 11 Dec 2013 16:02:00 +0000

For us Pinoys, no meal is ever complete without rice. If serving during the holidays, add a few vegetables to everyone's favorite mealtime staple to punch up the flavor and give the dish a welcome pop of holiday hues.

Serves 4 to 6 Prep Time 10 minutes Cooking Time 5 minutes

1/4 cup butter
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup chopped red bell peppers
1/2 cup chopped green bell peppers
3 cups cooked rice
salt and pepper, to taste

1 In a large sauté pan, melt butter. Sauté onions and celery until onions are translucent. Add bell peppers and continue to cook until vegetables are tender.

2 Add cooked rice and mix until thoroughly combined. Season with salt and pepper.

Fruit Cake

noreply@blogger.com (Aaleyha Sirad) — Sat, 07 Dec 2013 01:31:00 +0000

Photo courtesy of http://www.closetcooking.com
Fruit Cake
This traditional cake is popular for its bittersweet taste. While it takes some time to acquire the taste for this dish, for members of the family who love fruit cake, it’s time to give them a little treat. Aside from baking a fruit cake for the family’s noche buena, you can also give them away as gifts.

The recipe involves a lot of steps and ingredients so be careful when mixing and baking.

Ingredients
1 Cup butter
1 1/1 Cup Brown Sugar
4 large eggs (1 cup) or 5 medium eggs
3 cups all-purpose four
1/2 cups flour (to dredge fruits and nuts)
1 tsp Baking Powder
1 tsp salt
1/2 cup milk
3 Tablespoons Molasses
1/4 tsp baking soda
1 tsp vanilla
2 tsp cinnamom
1 tsp nutmeg
1/2 tsp allspice
1 1/2 cups nuts (Combination of walnuts, pecan, cashew, pili)
1 1/2 cups dates
1 1/2 cups glazed fruits (You can buy pre-bottled ones at the supermarket)
1/2 cup cherry brandy
Extra Cherries, fruit glaze, nuts for decorating on top of cake
Cherry brandy to brush top of the cake

Preparation

Fruit Mix
1. Soak fruits in 1/2 cup cherry brandy overnight.
2. Drain the fruits for 1 hour.

Preparing the Baking pan
1. Don’t use wax paper.
2. Use thick cellphane (1 piece only) and use enough to cover the cake after baking.
3. You can also use aluminum. More messy but more sure.

Batter
1. Heat oven to slow.
2. Cream butter and add sugar slowly until fluffy.
3. Beat in eggs one at a time, beating after each addition until light.
4. Blend Flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg.
5. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour.
6. In a different container, mix glazed fruits, nuts, and dates.
7. Sift ½ cup flour onto the fruit mixture and mix them all together.
8. The batter is then mixed to the fruits.
9. Put batter in cellophane lined or aluminum lined pans. This recipe makes 4 pans.
10. Bake for one (1) hour at 300 F. But do check the temperature based on the pan you use. Sometimes baking can be as short as 45 minutes to 1 hour at 325 F.
11. Remove pans from oven and decorate top with cherries, buts and fruits.
12. Cover pan with overlapping aluminum foil to prevent burning.
13. Bake 15 more minutes until done.

After Baking
14. Keep cellophane or aluminum intact with the cake.
15. After baking and the cake has cooled down, brush the top of the cake with cherry brandy
16. Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane.

Tips
1. It’s important to drain the fruit mix for 1 hour. This is because alcohol destroys the cake batter.
2. Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
3. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed.

Hamon

noreply@blogger.com (Aaleyha Sirad) — Sat, 07 Dec 2013 01:29:00 +0000

Photo courtesy of http://www.recipes.wikia.com
Hamon
While one can always grab one in the supermarket, it’s always better to make it yourself. Preparing hamon, yourself will ensure that your food is free from any harmful preservatives. Also, you can season your hamon the way you and your family like it.

Preparing and cooking hamon takes time and effort, so you have to plan out when you should start so that you have the perfect dish at noche buena. The following recipe would tell you how to make your own hamon:

Ingredients
3 kilos (pigue or hita) pig’s leg without the bones but with the skin and fat intact
9 tbsps sugar
8 tbsps salt
2 tsps prague powder (instead of saltpeter or salitre)
Pineapple juice

Procedure:
1. Mix all dry ingredients in a bowl.
2. Rub these seasonings 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. Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.
4. Using a huge syringe, inject the flavored meat juice all around the ham in small doses.
5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham:
1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).
2. Add the following: brown sugar (just enough to sweeten the pineapple juice mixture), bay leaves, crushed garlic.
3. Cook the mixture in a heavy, Teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
4. Cool the meat and slice into pieces.

Rellenong Manok Recipe (Stuffed deboned Chicken)

noreply@blogger.com (Aaleyha Sirad) — Sun, 01 Dec 2013 10:29:00 +0000

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

[singlepic=69,240,180,,right]1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar
Stuffing
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced

1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

Filipino Paella Recipe

noreply@blogger.com (Aaleyha Sirad) — Mon, 02 Sep 2013 01:24:00 +0000

Filipino Paella Recipe, Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region.

Filipino Paella Ingredients:
[singlepic=82,240,180,,right]2 tablespoons vegetable oil
1 onion, finely chopped
4 or 5 large cloves garlic, minced
1 tablespoon finely minced gingerroot
1 teaspoon ground annatto (achiote)
1 cup long-grain rice
3 ounces cured chorizo, diced
2 medium tomatoes, coarsely chopped
2 cups chicken or fish stock
1 tablespoon fish sauce
Several good grinds of black pepper
1/2 to 3/4 pound fresh shrimp, peeled and deveined
1/2 cup fresh or frozen peas
Pimiento-stuffed olives
sliced hard-boiled egg, for garnish (optional)

Filipino Paella Cooking Instructions:
Heat the oil in a medium, heavy saucepan and sautÃ© the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.
Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes.
Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.
Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes.
Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

Bibingka Recipe

noreply@blogger.com (Aaleyha Sirad) — Mon, 02 Sep 2013 01:19:00 +0000

Traditionally eaten during the Christmas season in the Philippines, bibingka is a rice cake with a soft and spongy texture, round shape, and slightly sweet and salty flavor.

Filipinos like to eat bibingka warm or hot and together with the purple-colored puto bumbong, another local rice cake that has been inevitably linked to the Christmas celebrations in the Philippines.

They like to eat bibingka and puto bumbong after attending dawn masses or Simbang Gabi from December 16 to December 24 each year.

They usually eat these rice cakes together with tsokolate (hot chocolate) or salabat (ginger tea).

Bibingka, puto bumbong, tsokolate and salabat are commonly bought right outside the Catholic churches in the Philippines during the Christmas season.

Types of Bibingka

Bibingka can be easily recognized for its banana leaf lining – usually charred to add to the delicate flavors of bibingka – that cover the top and bottom parts of the rice cake.

Its ingredients span from the common rice flour to the uncommon chocolate.

The variety in ingredients has spawned several kinds of bibingka in the Philippines. The most popular ones include:

Bibingkang Galapong: Perhaps the most common type of bibingka is the bibingkang galapong, made from rice flour and water and topped with salted eggs, butter, and grated coconut.
Bibingkang Malagkit: The bibingka with a square shape is the bibingkang malagkit, which is made from sticky rice flour and sliced into small blocks.
Bibingkang Mandaue: Made in Mandaue City in the Philippines is the bibingkang Mandaue, which uses tuba or palm sap alcoholic drink to substitute for yeast. Bibingkang Mandaue has an interesting acidic aftertaste.
Cassava Bibingka: This bibingka is made from cassava flour and looks quite similar to the typical pudding.
Traditional Way of Preparing Bibingka

Bibingka is traditionally prepared using terra cotta containers, charcoals, banana leaves, as well as common ingredients like rice flour, eggs, water and coconut milk.

The ingredients are poured into containers, heated, toasted, and then flavored.

Toppings may include grated coconut, butter, margarine, salted eggs, kesong puti or cheese, and sometimes pinipig or pounded young rice grains.

Preparing this Christmas rice cake can be time-consuming.

Quick and Easy Recipe for Bibingka

Because bibingka can sometimes be complicated to make, many Filipinos have created a moderately easy way to prepare this rice cake.

Ingredients for Making Bibingka

baking powder – 1 tablespoon
banana leaves – 6 pieces; round shape; about 9 inches in diameter
butter – ½ cup
coconut milk – 1 ½ cup
eggs – 3
sticky rice flour – ½ cup
rice flour – 2 cups
salted egg – 1 piece; cut into wedges
sugar – 1 cup
Ingredients for Bibingka Toppings

butter – 1 tablespoon
cheese – cheddar cheese or Edam cheese; 1 tablespoon
grated coconut – 1 tablespoon
sugar – 1 tablespoon
Tools for Making Bibingka

broiler
oven
tart pans – 6
Instructions for Making Bibingka

Preheat oven to 375° F.
While preheating the oven, brush butter onto the banana leaves.
Line the pans with banana leaves.
Beat the eggs.
Combine the eggs with butter and coconut milk and mix everything thoroughly.
Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly.
Combine egg and rice mixtures.
Pour mixtures equally into the pans.
Top the mixtures with salted eggs.
Bake for 25 minutes.
When the rice cakes are already baked, brush butter onto them.
Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two minutes.
When done, add toppings to the rice cakes.
Ta-da-dah! Your bibingka is ready. Serve or eat it while warm.

Caldereta Recipe

noreply@blogger.com (Aaleyha Sirad) — Sat, 31 Aug 2013 18:28:00 +0000

Caldereta Recipe. Learn how to make Caldereta(also spelled, Kaldereta) with this Filipino Recipe. Caldereta is a very popular Filipino Recipe. Caldereta is like a North American Beef Stew, but not runny and is served over rice.
Caldereta is really good and doesn’t take that much time to prepare and cook.

Caldereta Recipe Ingredients:
* 1 Kg Beef brisket (cut into 1.5″ cubes)
* 1 pouch Mama Sita’s caldereta mix
* 1 cup potatoes (cut into serving portions)
* 1 cup carrots (cut into serving portions)
* 1 red bell pepper (cut into 1.5″ triangles)
* 2 cups of water
* 1/5 cup of green peas
* 1 tbsp of cooking oil

Caldereta Recipe Cooking Instructions:
* Heat cooking oil
* Pan-fry meat in oil until golden brown
* Add water, bring to a boil. Cover and simmer until meat is tender
* Add Mama Sita’s Caldereta mix and stir.
* Add the potatoes and carrots. stir and let simmer.
* Add the rest of the vegetables. Cook until done.
* Serve and enjoy

Caldereta Recipe Cooking Tips:

* While the meat is cooking, if it becomes too dry and water evaporates too quickly, add a little more water

Maja Blanca

noreply@blogger.com (Aaleyha Sirad) — Fri, 30 Aug 2013 18:44:00 +0000

Maja Blanca Recipe. Learn how to make Maja Blanca with this Filipino Dessert Recipe. Maja Blanca is a Famous Filipino Dessert usually eaten as a snack.

Maja Blanca Recipe Ingredients:
* 2 liters of coconut milk
* 240 grams of white sugar
* 400 grams of corn kernels
* 150ml of condensed milk
* 370ml evaporated milk
* 200 grams of corn starch

Maja Blanca Cooking Instructions:
* In a pot, add 1.25 liters of coconut milk, white sugar, condensed milk, evapourated milk, corn kernels.
* Stir mixture and bring to a boil
* Prepare the thickener by mixing the corn starch and 750ml of coconut milk together
* Once boiling, add the thickener to the mixture
* Continue stirring until mixed together,
* Transfer to a holding tray
* Flatten out the mixture by shaking the tray and level with a spatula or knife
* Let it cool at room temperature
* Cut out of tray
* Add Latik garnish: Latik is made by curdling and browning coconut cream
* Serve and enjoy

Leche Flan Recipe

noreply@blogger.com (Aaleyha Sirad) — Thu, 29 Aug 2013 08:22:00 +0000

Leche Flan Recipe. Learn How To Make Leche Flan with this Filipino Dessert Recipe. Leche Flan is a Filipino Dessert similar to Flan and Creme Brulee. Leche Flan is an easy to make and has always been a crowd favorite at Filipino Parties.

Preparation time:

30 minutes

Estimated cooking time:

45 minutes

Leche Flan Recipe Ingredients:

* 1 can (390g) evaporated milk

* 1 can (390g) condensed milk

* 10 egg yolks

* 1 teaspoon of vanilla extract or lemon essence

Leche Flan Caramel Recipe:

* 1 cup sugar

* 3/4 cup water

Leche Flan Recipe Cooking Instructions:

* In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

* Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square.

* Spread the caramel on the bottom of the moulds.

* Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

* Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

* Cover moulds individually with aluminum foil.

* Steam for about 45 minutes OR

* Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

* Let cool then refrigerate.

Leche Flan Recipe To serve:

Run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Leche Flan Recipe Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Crispy Pata Recipe – How To Make Crispy Pata

noreply@blogger.com (Aaleyha Sirad) — Wed, 28 Aug 2013 01:30:00 +0000

Crispy Pata Recipe. Learn how to make Crispy Pata with this Filipino Recipe. Crispy Pata is fried pork legs (“Pata” means Pork Feet in spanish). This is probably the most popular Filipino Pork Recipe. Crispy Pata is easy to eat and although is high in cholesterol, the soya sauce, vinigar and diced garlic sauce makes it irresistible and keeps customers coming back for more.

Crispy Pata Recipe Ingredients:

* 1 whole front pork knuckle – cleaned, cut the toes

* 1/4 cup of mama sita’s premium vinegar

* 6 cups of water

* 1 tbsp of black peppercorn

* 6 tbsp of rock salt

* 3 tbsp of crushed garlic

* 2 bay leafs

* 4 cups of oil for deep-frying

Crispy Pata Dipping Sauce Recipe Ingredients:

* 1/4 cup of water

* 1/4 onion – diced

* 2 pcs of finger chili – sliced

* 1/4 cup of mama sita’s premium vinegar

Crispy Pata Recipe Cooking Instructions:

1. In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns

2. stir until salt to dissolve the salt.

3. Add the pork knuckles

4. Cover and bring to a boil

5. Simmer for 1.5 hours until the pork is tender

6. Drain in a colander

7. Set aside in the refrigerator for 12 hours or overnight to dry

8. Heat the oil

9. Deep-fry pork until golden brown and crispy

10. Drain excess oil

11. Combine all sauce ingredients

12. Serve with the sauce.

Lumpia Recipe – How To Make Lumpia

noreply@blogger.com (Aaleyha Sirad) — Wed, 21 Aug 2013 17:57:00 +0000

Lumpia Recipe. Learn How To Make Lumpia with thisFilipino Style Spring Rolls Recipe. As an appetizer or even a small quick meal, Fired Lumpia is one of the most popular Filipino Appetizer Recipes.

Lumpia Recipe Ingredients (Filling)

* 1/4 kg ground pork
* 1/8 kg shrimp, chopped
* 1/4 cup finely chopped carrot
* 1/4 cup of finely chopped celery
* 1/4 cup of finely chopped parsley
* 1 garlic clove, minced
* 1 egg, slightly beaten
* 3 tablespoons chopped white onions
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1 pinch pepper

Lumpia Recipe Sauce Ingredients (Sweet and Sour)

* 1 teaspoon cornstarch
* 2/3 cup water
* 1/4 cup sugar
* 1/4 cup apple cider vinegar
* 2 tablespoons fish sauce

Lumpia Recipe Cooking Instructions

* Combine all ingredients for lumpia (spring roll) filling.
* Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
* Deep fry in hot oil until golden brown.
* Drain excess oil.
* Cut into shorter lengths before serving.
* Prepare Sweet and Sour Sauce:.
* Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
* Serve with lumpia.

Sisig Recipe

noreply@blogger.com (Aaleyha Sirad) — Mon, 10 Jun 2013 01:30:00 +0000

Sisig Recipe. Learn How To Make Sisig with this Filipino Recipe. Sisig is one of the most, if not the most, popular Filipino Pulutan Recipes (a dish typically consumed with beer such as San Miguel Beer). This Sisig Recipe is made with Fried pork sautéed in garlic and onions. It is best served with fresh egg on top, with kalamansi and some chili.

Sisig Cooking Time:

* Estimated Time: 45 minutes

Sisig Recipe Ingredients:

* 1 1/2 kilo pork head
* 1/4 cup grilled liver, diced
* 2 small onions, minced
* 2 pieces red pepper, minced
* 1 head garlic, minced
* 6 pieces hot chili pepper, minced
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef broth

Sisig Recipe Procedure:

* Grill pork head to remove hair.
* Boil the pork head until it is tender enough to chop.
* Take out all the meat and dice.
* In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
* Pour in liquid seasoning, black pepper and brown sugar.
* Pour in beef broth and heat until meat is tender.
* Add in chili pepper before serving.

Chicken Adobo Recipe

noreply@blogger.com (Aaleyha Sirad) — Mon, 03 Dec 2012 23:30:00 +0000

Adobo refers to a common and very popular cooking process indigenous here in the Philippines. The most famous of all here in the Philippines is the chicken adobo.

According to the history, when Spanish colonizers first took over the Philippines in late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar.

Spanish called or identify this as an "adobo," the Spanish word for seasoning or marinade. Thus, giving way to the famous Chicken Adobo.

All dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

The adobo dish and cooking process in Filipino cuisine and the general description of "adobo" in Spanish cuisine share similar characteristics, but they refer to different things with different cultural roots.

Below you will find an easy to follow and step by step recipe that for sure can help you out in cooking a tasteful Filipino Chicken Adobo.

Ingredients:

* 2 lb chicken pieces, cut up or whole
* 1 head of garlic, coarsely chopped
* 4 tbsp soy sauce (or more to taste)
* 1 tsp ground black pepper
* 2 cups water
* 1/2 cup vinegar (rice vinegar or white wine vinegar)
* 2 bay leaves
* 2 Tbsp cooking oil
* 1 cup chicken broth

Cooking Procedure:

1). Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.

2). Heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).

3). Add the chicken to the pan and brown it over medium-high heat.

4). Add the broth to the pan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.

4). You may now remove the bay leaves and serve chicken adobo with hot steamed or plain rice. Enjoy!

Note: You can substitute pork for the chicken, or mix the two. Here in the Philippines, it is a custom to marinade the meat for two days before simmering. To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.

Noche Buena Dish: Beef Pochero aka Cocido

noreply@blogger.com (Aaleyha Sirad) — Wed, 14 Nov 2012 08:00:00 +0000

What do we do with leftovers from Christmas dinner? Most especially scrap ham. My favorite is Majestic Ham. The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu.

Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive
occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef. The flavor of the ham bones, and the Chorizo de Bilbao seeps in to the beef cubes making it so tasty.

Of course, you can modify this recipe to your desired taste.

Ingredients

1 kilo cubed beef (with some portions of fat)

1/2 kilo leftover ham bones

1/4 kilo scrap ham

8 to 10 cups water or enough to cover meat

4 medium potatoes, peeled and cut in half

4 Saba bananas, peeled, sliced in half

3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces

1 cup chick peas

1 head of cabbage quartered

1 Baguio pechay leaves separated

Procedure

1. Put beef, ham bones, and scrap ham in large casserole.

2. Pour enough water to cover.

3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes

4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes

5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes.

6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm

Kare Kare

noreply@blogger.com (Aaleyha Sirad) — Wed, 17 Oct 2012 17:20:00 +0000

Kare kare (kari-kari as others called it) is one of my favorite Filipino foods. Every Filipino family do have their own version of Kare-kare, wheter its kare kareng baka, kare kareng baboy or kare kareng manok (beef, pork and chicken Kare kare).

But one thing is common, this Filipino dish is a rich and heavy meal served with rice. An ideal lunch dish during special occasions like fiestas, family gatherings and even for simple family outings.

The most popular Filipino version is the beef stew flavored and thickened in a peanut - based sauce, with a variety of vegetables. The most common cuts of beef used are tail, shank or face. A combination of the three may be used and most cooks preferred to add tripe.

Kare Kare Cooking and Serving Overview

The meat is first tenderized, then sauteed in garlic, bagoong, annatto seeds, and vegetables. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of the kari-kari.

Most common vegetables used are string beans or snake beans, pechay or baby bachoy, eggplant and banana buds from the banana heart, (optional ).

Kare-kare is always serve with white boil rice and bagoong alamang on the side. Bagoong Alamang is a paste of salted and fermented shrimp fingerlings, it is like a shrimp paste. Bagoong has a strong taste for some people but for me kare - kare is not kare kare if not serve with bagoong.

If green mangoes are available, it will be nice to serve it as a salad.

Kare Kare Basic Ingredients

Meat:

* 1 oxtail
* 1 ox leg
* 1 ox tripe

Vegetables:

* 2 medium sized eggplant cut in small pieces
* 1 banana heart sliced diagonally (optional)
* 1 bunch of pechay or baby bok choy
* 1 bunch of sitaw (snake/string beans)
* 1/2 head of cabbage

Other Ingredients :

* 1 cup peanut butter
* 4-5 cloves of garlic, minced or chopped
* 1 big onion sliced thinly
* 3 tablespoon cooking oil

Kare Kare Cooking Procedures

1). Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.

2). Transfer the meat into a plate or a bowl and let it cool, set aside the stock.

3). In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.

4). Put the meat in the skillet and continue mixing.

5). Pour in the stock and bring to a boil for another 10 minutes.

6). Add the vegetables.

7). In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.

8). Serve hot with bagoong alamang and boil rice.

Lengua Estofado

noreply@blogger.com (Aaleyha Sirad) — Sat, 15 Oct 2011 01:13:00 +0000

lengua estofado is originally from Spanish that has become very popular in Filipino cuisine. Lengua estofada is a stewed ox tongue cooked in tomato sauce then serve with fried potatoes.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 2 hours and 10 minutes

Good for 8 persons

Ingredients:
1 kilo ox tongue
2 large potato, peeled and sliced crosswise
3 cloves garlic, minced
1 onion, chopped
1 cup tomato paste
1 bay leaf
1/2 teaspoon peppercorns
1/4 cup oyster sauce
1 cup brown sugar
3 cups water
1/4 cooking oil
salt to taste
1/2 cup white wine(optional)
1 piece beef cube(optional)

Procedures:
Part 1
1. In a bowl, mix vinegar and salt. Rub tongue with mixture to remove the shiny substance then rinse well.
2. In a pot, pour water and arrange tongue. Bring to boil for 10 minutes.
3. Drain the tongue and scrape the white surface using knife. Rinse well.

Part 2
1. In a frying pan, heat oil and fry tongue until brown. Drain and set aside.
2. Fry potatoes. Drain and set aside.

Part 3
1. In a sauce pan, heat oil and saute garlic and onion.
2. Add tongue, 2 cups water, tomato paste, bay leaf, white wine, oyster sauce, sugar, peppercorns and salt.
3. Simmer for 2 hours or until tongue is tender. Add more water if necessary.
4. Adjust seasoning according to taste.
5. Take out the tongue and slice 1/2 inch diagonally.
6. Transfer to serving plate with fried potatoes. Pour the sauce on top. Serve