food recipes filipino and international

2012-12-09T05:38:00.002-08:00

Kare Kare Recipe

Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts, this dish depends on the shrimp paste (on the side) in order to be fully enjoyed.

Ingredients

3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
1 bundle of pechay or bok choy (optional lettuce)
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water (about 1 Liter)
1/2 cup annatto seeds (soaked in a cup of water)
1/2 cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper

Cooking Procedure

In a large pot, bring the water to a boil
Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
Add the toasted ground rice and simmer for 5 minutes
On a separate pan, saute the garlic then add the , eggplant, and string beans and cook for 5 minutes
Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
Add salt and pepper to taste
Serve hot with shrimp paste. Enjoy!

Hototay Recipe

2011-10-24T23:26:00.000-07:00

This soup recipe is of Chinese in origin.Having many ingredients adds a lot of different flavor to this soup dish. All these flavors coincide with each other producing harmony and a single delicious taste that makes this dish stand out. The vegetables in this dish add sweetness and texture. They also provideHealth benefits to our body.

Ingredients

1/2 lb pork, sliced thinly

1/2 lb boiled chicken, shredded

1/4 lb pig liver, sliced thinly

4 to 6 cups chicken stock or chicken broth

2 cups Napa cabbage, chopped

1 1/2 cups fresh Shitake mushrooms, chopped

1 cup carrots, sliced

1 cup green onion,chopped finely

1 medium onion, chopped

2 teaspoons minced garlic

3 to 4 pieces raw eggs

2 teaspoons salt

1 teasoon ground black pepper

2 tablespoons cooking oil

Directions

Heat oil in a cooking pot.

Saute garlic and onion.

When the onion becomes soft, add the pork and cook until the color turns light brown.

Put-in the chicken and liver, and cook for 3 to 5 minutes.

Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.

Add carrots and mushroom. Stir and cook for 3 minutes.

Put-in the Napa cabbage, salt, and ground black pepper. Stir and cook for 2 minutes.

Turn off heat, and then transfer to individual serving bowls.

Crack and place one egg per bowl. Sprinkle green onions on top to garnish.

Serve hot.Share and enjoy!

Pork and Shrimp Siomai

2011-10-18T22:53:00.000-07:00

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Ingredients:

1 kg Lean ground Pork or 1 kg Prawn (shrimp) peeled
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoon sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Chilli Paste:

1/8 kilo Chillies (Siling Labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced

Wrapper:

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Instruction:

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Chilli Paste:

Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Wrapper:

Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.

Lumpia Shanghai Recipe

2011-10-17T07:27:00.000-07:00

Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other

Ingredients :

1 lb. ground pork
1 cup chopped shrimps
1/4 cup finely chopped onions
1/2 cup finely chopped carrots
2 whole eggs
3 tbsp. soy sauce
3 dashes of sesame oil
salt and pepper, to taste
lumpia wrapper
vegetable oil, for frying

Cooking Procedures :

In a bowl, combine all ingredients. Mix until well blended.
Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Bulalo Recipe

2011-09-04T08:27:00.000-07:00

This recipe is also another filipino version of beef stew with lots of vegetables

Ingredients:

3 pcs. bulalo (ox knee cap)

1/2 kg boneless beef shank
salt and pepper to taste
3 onions, quartered

3 gloves garlic
3 potatoes, quartered
1 head cabbage, quartered
4 pcs. banana (saba variety)
2 pcs. corn on the cob, cut into several pieces
1 bundle pechay ( bok choy)

1 tbps. fish sauce

Procedure:

Boil the the ox knee cap and beef shrank until tender remove scums as it rises
when the meat is tender add onion, garlic and fish sauce, add cob of corn
when corn is tender, add potatoes and banana cooked for 5 mins. adjust seasoning
add cabbage after 3 mins add pechay(bok choy) serve while hot

Note: you can add (siling labuyo) when serving it.

Pork and Chicken Menudo recipe

2011-08-25T22:52:00.000-07:00

This is one of the favorites recipe of the Filipinos it may be served in occasion or in simply family bonding.

1/2 kilo chicken, cut into small cubes

1/2 kilo pork, cut into small cubes
1/4 kilo pork liver, cut into cubes

1 piece chorizo bilbao sliced (or sometimes we used hot dog)

1 cup garbanzos (white chickpeas, boiled and peeled)
2 cups potatoes, cubed
1 cup carrots, sliced
1 piece red, green bell pepper sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced

3 tbsps oil
3 cups broth
1 small can liver spread
salt and pepper to taste

Saute garlic and onion; add pork, liver and chicken meat and cook until done.
Add broth, bring to boil or until the meat is tender
Add Chorizo Bilbao tomato sauce.
Add potatoes, carrots and green peas, simmer add red, green bell pepper and liver spread.
Season and bring to a boil or cook until the desired thickness of the sauce.

Note:

You can adjust the sauce by adding the water and season it.

The other way of cooking menudo is without tomato sauce it is the traditional way but i prefer this.

Chicken Binakol Recipe( with a twist)

2011-08-25T03:51:00.000-07:00

I'd like to share this twist of chicken binakol because in my culinary class when i cooked this twist of chicken binakol everybody in the class loved and enjoyed my recipe.

Ingredients:

1 whole native chicken (cut into parts)

2 tablespoon vegetable oil

3 cloves garlic, chopped

1 medium onion, finely chopped

1 thumb-sized ginger, chopped then squashed

3 pcs young coconut (juice & meat)

1 cup of black fungus (tenga ng daga) (put in a bowl with water)

salt and pepper to taste

1 tablespoon fish sauce (patis)

a bunch of Chinese pechay

1 broccoli

1 cauliflower

2 medium sized potatoes cut

1 lemon grass

. 5 pcs chili (siling haba)

Heat vegetable oil then saute ginger, garlic, onion and lemon grass
Be careful not to burn ‘em, or you will have a burnt flavour soup.
Toss in all the chicken pieces then pour a tablespoon of fish sauce.
Saute until the chicken meat releases its own juice without adding water. stir often.
Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
Scrape the young coconut meat and mix it with the chicken..
Simmer for another 10 minutes. or until the chicken becomes soft and tender
Put the sliced potatoes and black fungus
Let boil for another 3 minutes.
Season to taste
Add Chinese pechay, broccoli,and cauliflower after 2 mins add chili
Serve hot

Note:

Do not add water into the soup.

Use only fresh young coconut juice as soup.
Chicken binakol must be served warm to enjoy its goodness
Fancy using the coconut shells as Chicken Binakol’s serving bowls.

If your in the Philippines try adding 1 small pack of (magic sarap).

Adobo Recipe (chiken,pork adobo) Filipino recipe

2011-08-25T00:59:00.000-07:00

Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

choice of either 1 kilo of pork or 1 kilo of chicken

1 head garlic, minced

1 onion, diced

1/2 cup soy sauce

1 cup vinegar

1 1/2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

1/4 tsp MSG.

1/2 tsp sugar

4 pcs. calamansi

Salt and pepper to taste

Procedure:

Wash chicken and pork properly
In a bowl mix the calamansi juice, vinegar,soysauce, MSg., sugar,paprika, 2 gloves of garlic crushed, add pork and chiken. marinate for 10- 15 mins.
In a big saucepan saute garlic and onion, add pork and chicken and add bay leaf until half done
Add water put pepper and salt to taste simmer until the meat is tender
Add the marinade mix to the pan and simmer for 5 minutes
Serve with hot rice and adobo gravy

Note: There is a lot of ways of cooking (adobo), for me i marinade it first so that the meat becomes flavourful.

Kare-Kare (Filipino Recipe

2011-08-24T01:56:00.000-07:00

Kare-kare is a popular Filipino dish especially in the Tagalog region. The Filipino version of the beef stew flavored and thickened in a peanut - based sauce, with a variety of vegetables

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices
1/2 cup oil
8 cups of water
Salt and pepper to taste

Procedure:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

Heat oil and 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 and pepper to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

Note:

Don't over cook the vegetables, you can also cook or blanch the vegetables separately in a casserole and them mix it when the dish is about to be served.

You can have the option to serve with bagoong (shrimp paste) on the side and hot plain rice.

Traditionally, annatto (achuete) seeds are added to redden the dish.

Pork chops in Mushroom sauce

2011-08-24T01:54:00.000-07:00

This recipe is quick and easy but very delicious and mouth watering. This is one of my families favorite recipe served over hot rice.

makes 6 servings

Ingredients:

1/4 cup all purpose flour

2 tsp salt

1/4 tsp pepper

1/2 tsp paprika

6 pork chops, 3/4-inch (2cm) thick

2 garlic gloves crushed

10 oz (284 ml) canned cream of mushroom soup

1 cup (250 ml) water

3 potatoes, peeled sliced

2 onions, sliced

fresh parsley, chopped

Procedure:

In a plate, mix flour, salt peeper and paprika. Dredge pork chops with seasoned flour. Set aside.
In a skillet, heat oil. Lightly brown pork chops 4 minutes each side. Add garlic, cream of mushroom and water. Over low heat, simmer 15 minutes.
Cover pork chops with sliced potatoes and onion. Adjust seasoning. If needed, add enough water to cover meat and vegetables.
Over low heat, continue cooking 30 minutes or until potatoes are done. Serve garnished with parsley.

Healthy Eating

2011-08-24T01:01:00.000-07:00

In this blog before we proceed to a thousand and one new ways to add variety to your everyday cuisine let me first emphasize to you how importance of healthy eating are. More and more studies link nutrition and health, recognizing the importance of healthy nutrition in the prevention of disease such as hypertension, coronary disease, obesity and cancer. People always have a different notion on healthy eating. It actually does not mean staying away from your favorite food but following a nutritious diet to remain energetic and healthy. Nutrition differs from person to person. It is good to know about the exact nutrition basics which are essential for you and follow them to have a healthy disease-free life. Eating too much is not a matter but what you eat is important. People very often think that eating healthy means eating all three times till their stomach is full. The concept is even if you eat less the food that you eat must be rich in calories and keep your body healthy and strong. Eating healthy food is really very important because it helps you to stay away from many diseases. This may help your eating nutritious by making your nutrition more enjoyable by variety; example:

more diary products, meats and more lean foods;
try o obtain and maintain a healthy weight by being active regularly and by eating healthy;
consume salt, alcohol give the bigger part of your nutrition to cereals, breads and other gain products and also to vegetables and fruits;

choose and caffeine in moderation.

With a little imagination, it is possible to improve our nutrition and to vary our daily menus. To feel physically fit and obtain the necessary nutrition for good health variety is the secret to a balanced diet.We should consume nutrients of food guide each day:

Grain Products, include all kinds of brads, cereal, rice and pasta: they mainly supply Vitamin B Complex and fiber.
Fruits and Vegetables are source of dietary fiber. Vitamin A and Vitamin C;
Dairy Products are important for bone development of adolescents and maintain of bone structure for adults; contains mostly calcium and protein;

Meats and Meats Substitutes are an excellent source of iron and protein; all meats, fish, tofu, legumes and nuts