KusinaAlingCharing

2013-10-29T00:12:00.000-07:00

"ILOCANO PINAPAITAN"

Ingredients:
1/2 lb. beef tripe and honeycomb, sliced into 1" strips
1/2 lb. half frozen beef intestines, sliced into 1" strips (easier to slice if it's half frozen)
1/4 lb. half frozen beef liver, sliced into 1" strips
1/2 lb. beef shank with bone, sliced into 1" strips
1/4 lb. beef tendon, sliced into 1" strips
1/2 c. diluted beef bile 1 head garlic, crushed and chopped
   2 thumb size ginger, cut into strips
   1 medium size onion, chopped
   3 stalks green onion, chopped
   1 small bundle hot green long pepper
10 pcs, pickles (kamias), sliced 1/2" crosswise or
   1 small packet, sampalok sinigang mix
1/2 c. fish sauce

Cooking procedure: (slow cooking for a better taste)

Wash thoroughly beef tripe, honeycomb, tendon and shank. For easy slicing, boil for 5 minutes, let it cool, drain and discard used water and cut innards and meat into small pieces. Wash and remove extra fat half frozen intestines and careful not to discard juice. Slice intestines and liver into small strips and set aside separately with juices starting to defrost. In a sauce pan boil in a low heat sliced tendon ahead of time for 30 minutes for it takes longer to become tender. In a larger sauce pan, saute sliced intestines with juice with chopped garlic, chopped onions and ginger. Add fish sauce and simmer for 3 minutes. Add beef shank with bone, beef tripe and honeycomb. Add 2 cups or more of fresh water and boiled tendon only (discard water used in boiling tendon). Cover and bring to boil at low heat for 1-1/2 to 2 hours or until innards are tender. As the meat and innards are becoming tender add liver and sliced pickles or kamias, green hot pepper and tamarind sinigang mix. Then add beef bile according to your taste (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes.
Garnish with chopped green onions.
Serve hot.

2012-05-07T15:28:00.001-07:00

Health conscious - Health tips and healing benefits.

http://www.facebook.com/#!/photo.php?fbid=348385701852231&set=a.348385081852293.88111.292126430811492&type=1&theater

2012-05-07T07:03:00.000-07:00

Health conscious, Health benefits

http://www.facebook.com/#!/photo.php?fbid=348385701852231&set=a.348385081852293.88111.292126430811492&type=1&theater

Kinilaw na dilis

2012-01-21T18:16:00.001-08:00

Kinilaw na dilis

Masarap ito hindi lang pag-ulam kundi para sa mga nag-iinuman. Pulutan!!

Siguraduhin lang na presko ang isdang dilis o munamon. Yong bagong huli
o bagong salta sa daongan. Hugasan, alisin ang ulo at ang mga buto o tinik.
Timplahin lang kagaya ng paggawa ng iba pang kilawin.

Bersyon ni Mister:

Lagyan ng kaunting asin at lemon para maalis ang lansa.
Lagyan ng na-chop na sibuyas, sliced tomatoes and luya at kaunting paminta
Lagyan ng sukang iloko, nachop na red pepper at green onions.
Dagdagan lang ng red pepper kung gusto ng medyo maanghang.

Enjoy!

Kinilaw na beef tripe with ripe mango

2012-01-21T18:14:00.001-08:00

Kinilaw na beef tripe with ripe mango

Masarap na ulam at pulutan na naman ito. Gustong-gusto ni Mr. at mga ka-inuman.

Pakuluan at palambutin muna ang beef tripe, alisin ang tubig na pinagpakuluan at palamigin.
Gayatin ng bite size na pahaba. Set aside.

Prepare naman ang mga ingredients ng kinilaw -
- Sliced yellow onions, tomatoes at ginger.
- Little of salt and black pepper
- Sliced red pepper and green onions.
- Sliced ripe mango.
- Sukang Iloko at kaunting asukal

Paghalu-haluin lang lahat ang mga sangkap
and enjoy!

Tinolang Manok - Native or stewing chicken

2012-01-21T17:53:00.000-08:00

Native chicken tinola with malunggay leaves.

Want to share Pinoy recipes.

2012-01-21T17:50:00.000-08:00

http://www.facebook.com/profile.php?id=100003044200209#!/profile.php?id=100003044200209

2012-01-21T17:43:00.000-08:00

"ILOCANO PINAKBET"

Ingredients:

1/2 lb. pork bellies, cut into 1" strips
... 1 small bundle stringbeans, cut in 2” lengths or wingbeans cut 1" diagonal
3 small size ampalaya, seeded, quartered
3 small size round eggplant, slit half
1/4 regular size yellow squash, cut into cubes
1 small bundle okra, trimmed
1 small bundle mild green or red pepper
1 small cloves garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
2 thumb size ginger, sliced
2 tbl spoon fish sauce or shrimp bagoong
1 bag of regular chicharon

Cooking procedure:

In a frying wok, saute pork bellies with garlic, then onions, tomatoes and ginger. Add fish sauce and simmer for 5 minutes. Add string beans or wing beans, eggplant and okra. Add a little water, bring to boil and at low heat cover for 3 minutes. Add squash, ampalaya, shrimp bagoong and add water if necessary. Cover and simmer at low heat for another 3 minutes or until vegetables shrivel and liquid has reduced to half. Top with red or green pepper and chicharon or bagnet cover and cook for another 2-3 minutes.
Serve hot with rice.

Options:

Substitute or reduce quantity on pork bellies and chicharon with Vigan bagnet or lechon kawali."ILOCANO PINAKBET"

Ingredients:

1/2 lb. pork bellies, cut into 1" strips
... 1 small bundle stringbeans, cut in 2” lengths or wingbeans cut 1" diagonal
3 small size ampalaya, seeded, quartered
3 small size round eggplant, slit half
1/4 regular size yellow squash, cut into cubes
1 small bundle okra, trimmed
1 small bundle mild green or red pepper
1 small cloves garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
2 thumb size ginger, sliced
2 tbl spoon fish sauce or shrimp bagoong
1 bag of regular chicharon

Cooking procedure:

In a frying wok, saute pork bellies with garlic, then onions, tomatoes and ginger. Add fish sauce and simmer for 5 minutes. Add string beans or wing beans, eggplant and okra. Add a little water, bring to boil and at low heat cover for 3 minutes. Add squash, ampalaya, shrimp bagoong and add water if necessary. Cover and simmer at low heat for another 3 minutes or until vegetables shrivel and liquid has reduced to half. Top with red or green pepper and chicharon or bagnet cover and cook for another 2-3 minutes.
Serve hot with rice.

Options:

Substitute or reduce quantity on pork bellies and chicharon with Vigan bagnet or lechon kawali.