Everything We Cook

Chicken-Pork Adobo

noreply@blogger.com (Anonymous) — Wed, 01 Aug 2012 09:48:00 +0000

INGREDIENTS
1/2 kilo pork
1/2 kilo chicken
1 cup vinegar
2 tbsp salt
1 tsp vetsin
1/2 tsp pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk

PROCEDURE
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients
except coconut milk. Boil for 5 minutes. Drain. Set aside broth.
Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and
boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking
until pork and chicken are done.

Breaded Steak

noreply@blogger.com (Anonymous) — Wed, 01 Aug 2012 09:44:00 +0000

INGREDIENTS
1/2 kilo beef (tenderloin)
1 tbsp salt
1/4 tbsp pepper
1 tbsp calamansi juice
1 tbsp vetsin
1 beaten egg

PROCEDURE
Cut beef into thin slices. Season with salt, calamansi juice, pepper, and vetsin.
Let stand for 1/2 hour.
Dip in beaten egg, roll on bread crumbs. Deep fry until golden brown. Serve with
catsup.

Bulalo

noreply@blogger.com (Anonymous) — Mon, 30 Jul 2012 11:01:00 +0000

INGREDIENTS
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
¼ cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper

PROCEDURE
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is
tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.

Bistek

noreply@blogger.com (Anonymous) — Thu, 26 Jul 2012 03:55:00 +0000

INGREDIENTS
½ kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big red onion (sliced thinly to make rings)

PROCEDURE
Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
Sauté onion rings in oil.
Serve beef in a platter topped with onion rings.

Binagoongang Baboy

noreply@blogger.com (Anonymous) — Thu, 26 Jul 2012 03:45:00 +0000

INGREDIENTS
1 kilo pork with fat (cut into chunk cubes)
2 cups bagoong alamang
1 head of garlic (minced)
1 big onion (minced) 4 tomatoes (diced)
4 chili peppers (minced)
½ cup vinegar
4 tablespoons brown sugar
½ cup water

PROCEDURE
In a casserole, boil pork and lower fire until water evaporates and pork oil starts
to come out.
When pork is lightly crispy, put in on the side and sauté garlic, onion, tomatoes
and chili peppersin the fat and mix pork once more.
Add in the bagoong and cook while stirring for 5minutes.
Pour in the vinegar and stir well.
Add in the sugar and let simmer for 10 minutes or just until cooked.
Serve hot.

Bicol Express

noreply@blogger.com (Anonymous) — Thu, 26 Jul 2012 03:10:00 +0000

INGREDIENTS
¼ kilo pork (sliced very thinly)
3 cups long chili pepper (julienne)
1 cup baguio beans (julienne)
1 small head of garlic (minced)
1 small onion (minced)
1 cup coconut milk
1 cup coconut cream Pinch of salt and pepper

PROCEDURE
Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion,
and then mix pork once more.
Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10
minutes.
Add in baguio beans and chili pepper and cook until dish gets a little dry.
Pour in coconut milk and cook until sauce thickens.
Season to taste.
Serve hot.

Afritadang Baka

noreply@blogger.com (Anonymous) — Thu, 26 Jul 2012 03:05:00 +0000

INGREDIENTS
1 kilo beef (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

PROCEDURE
In a casserole, brown beef and set aside.
Sauté garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in beef.
Allow simmering until beef is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.

Afritadang Baboy

noreply@blogger.com (Anonymous) — Thu, 26 Jul 2012 02:53:00 +0000

INGREDIENTS
1 kilo pork (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

PROCEDURE
In a casserole, brown pork and set aside.
Sauté garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in pork.
Allow simmering until pork is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.

Adobong Baboy

noreply@blogger.com (Anonymous) — Thu, 26 Jul 2012 02:39:00 +0000

INGREDIENTS
1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil

PROCEDURE
In a deep skillet, brown pork in oil.
Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobe sauce.
Serve hot.

Vegetarian Rice Noodles

noreply@blogger.com (Anonymous) — Thu, 12 Jul 2012 10:11:00 +0000

INGREDIENTS
4 tablespoons oil
1 medium onion, halved and thinly sliced
5 dried black Chinese mushrooms, soaked in hot water
for 15 minutes, stems discarded, caps thinly sliced
1 clove garlic, minced
1–2 small chili peppers, deseeded and thinly sliced
1 medium carrot, peeled and coarsely grated or sliced
1 medium green bell pepper, deseeded, cored and cut
into thin strips
1 cake (10 oz/300 g) pressed tofu (tau kwa), deepfried
until golden brown, then cut into strips
2 cups (100 g) bean sprouts, rinsed and cleaned
2 eggs, lightly beaten
1 tablespoon soy sauce
10 oz (300 g) dried rice vermicelli (beehoon or mifen),
soaked in hot water to soften, then drained and cut
into 4-in (10-cm) lengths
1 green onion (scallion), cut into short lengths
Bottled or fresh chili sauce or 1–2 small chili peppers,
sliced
2–3 small green limes, quartered, to serve
PROCEDURE
1. Heat the oil in a wok over medium heat and stir-fry
the onion until soft, about 2 minutes. Add the mushrooms,
garlic and chilies, and stir-fry for 1 minute. Add
the carrot and bell pepper, increase the heat to high
and stir-fry for 2 minutes.
2. Add the tau kwa and bean sprouts, and stir-fry
briskly for 30 seconds. Add the egg and allow it to set a
little, about 15 seconds, then stir-fry briskly to mix
well. Add the soy sauce and stir-fry to mix well.
3. Add the beehoon and green onion, and stir-fry until
heated through, about 1 minute. Transfer to a serving
dish and serve with small sauce bowls of bottled or
fresh chili sauce or sliced chilies and lime on the side.

Serves 4–6
Preparation time: 20 mins
Cooking time: 10 mins

Steamed Chicken with Black Mushrooms

noreply@blogger.com (Anonymous) — Wed, 11 Jul 2012 05:33:00 +0000

INGREDIENTS
1 chicken, (about 21/2 lbs/
1.25 kg) cut into serving portions, or 2 lbs (1 kg) chicken pieces
(breast, thigh and drumstick)
8 dried black Chinese mushrooms, soaked in hot water for 15 minutes to soften,
stems removed and discarded 2 in (5 cm) fresh ginger,minced
1 tablespoon water
2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon oystersauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground whitepepper
2 tablespoons sliced green onions (scallions)
PROCEDURE
1. Put the chicken and mushrooms in a heat-proof bowl
with a lid.
2. Process the ginger and water in a spice grinder, or
pound the ginger in a mortar and mix with water to
form a paste. Put the paste in a small sieve and press
with the back of a spoon to extract the ginger juice.
Sprinkle the ginger juice, rice wine, soy and oyster sauce,
sesame oil, sugar, salt and pepper over the chicken and
mushrooms, massaging with your hand to mix well.
Stir, then cover and refrigerate for 1 hour.
3. Put the bowl inside a steamer filled with water, or
place on a rack set in a deep saucepan half-filled with
water. Steam over medium heat for 30–40 minutes, until
the chicken is cooked, adding a little more boiling water
to the steamer every 10 minutes. Transfer to a serving
dish, garnish with green onions and serve hot with
plain rice.

Serves 4–6
Preparation time: 15 mins + 1 hour marinating time
Cooking time: 30–40 mins