Pinoy Food | Free Filipino Food Recipes

Noche Buena Dish: Beef Pochero aka Cocido

noemi — Fri, 20 Nov 2009 11:43:25 +0000

Dear readers,

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.

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——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Torta Banawa

noemi — Sun, 15 Nov 2009 12:47:49 +0000

Dear readers,

2 cups cake flour, sifted
1 cup all-purpose flour, sifted
3 tsps. baking powder
1/2 tsp. salt
4 eggs
2 egg yolks
1-1/2 cups sugar
1/2 cup milk
1/2 cup corn oil
1/4 cup melted butter
1/2 tsp. aniseeds
1 egg, slightly beaten
1/2 cup grated cheese
1/2 cup sugar

1. Sift together the flours, baking powder, and salt.

2. In a large mixing bowl, beat the eggs (whole eggs and egg yolks) until lemon-colored. Add the sugar gradually and continue beating until smooth and fluffy.

3. Blend in dry ingredients alternately with milk (start and end with the dry ingredients). Fold in gently corn oil, melted butter and aniseeds.

4. Pour into paper-lined torta tins.

5. Bake at 350 degrees Fahrenheit for about 30 minutes or until golden brown.

6. Remove from oven and brush tops with the slightly beaten egg and sprinkle with grated cheese and sugar. Return to the oven and bake just enough to dry the topping.

Note: Whole milk was not readily available in the 1960’s to the 1980’s. Thus, we used evaporated milk. We would dilute the evaporated milk in a 1:1 ratio or less. So, if a recipe called for 1 cup milk, we would use 1 cup evaporated milk and 1 cup water. For a lighter milk texture, we would use 1/2 cup milk and 1-1/2 cups water. You would have to experiment to see what proportions work for your recipe.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Lasagna with Bechamel Sauce

noemi — Mon, 09 Nov 2009 17:32:19 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.My husband’s favorite pasta dish has got to be lasagna. Whenever we have guests, he makes this special request and I tell him that it gets to be boring. Well, I think lasagna is an all-time favorite for most pinoys.Lasagna involves three steps: The tomato meat sauce, boiling the pasta and the preparation of the bechamel sauce.

Let’s make the Bechamel sauce first:

Ingredients

3/4 cup butter
1/4 cup flour
2 cans evaporated milk (i can is equivalent to 225 ml or 1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Cooking the Bechamel Sauce

1. Melt butter in a pan.

2. Blend in flour until bubbly.

3. Gradually stir in evaporated milk

4. Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.

5. Season with salt, pepper, and nutmeg

6. Set aside.

Now the Tomato Meat sauce

Ingredients

1 box lasagna pasta (500 grams)
3/4 kilo ground beef
1/4 cup olive oil
1/2 cup butter
4 cloves garlic, crushed
6 tablespoon white wine (optional)
1/4 teaspoon nutmeg
1/3 teaspoon oregano
1 teaspoon salt
4 tablespoon basil leaves, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato paste (150 grams each) dissolved in 1 cup water
shredded mozzarella cheese to add in between layers and for topping

To cook the Tomato Meat sauce

1. Heat olive oil and butter.

2. Brown the garlic, add the onions and cook until soft.

3. Put in the ground beef, wine, and spice

4. Allow to cook for a while then pour in the beef broth (1 cup) and tomato paste mixture.

5. Simmer gently until thick. A little flour may be needed to thicken the suace.

6. Set aside.

Prepare the pasta

1. Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”

2. Plunge in cold water.

3. Dry on Towel. Set aside.

Arrange in the pyrex dish

1. Grease a rectangular dish (around 10 inches x 7inches) with butter.

2. Pour 1/3 of bechamel sauce.

3. Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.

4. Repeat number 3. End with bechamel sauce on the top layer.

5. Sprinkle with mozzarella cheese.

6. Bake 350 F until golden brown.

7. Let stand 5 to 10 minutes to set.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Embutido Recipe (Filipino Style Meatloaf)

noemi — Thu, 05 Nov 2009 01:31:18 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Are you planning your noche buena menu this early? Well I usually plan mine as early as November. Every Christmas, I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

Here is my Embutido recipe.

Ingredients

2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch

Garnishing

3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage

Procedure

1. Combine all the ingredients except the garnishings.

2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

4. Make a rectangular well in the center.

4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

Makes 18 rolls

Isn’t this one of the perfect dish for Noche Buena?——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Leche Flan Recipe

noemi — Sun, 01 Nov 2009 11:48:01 +0000

Dear readers,

The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.

The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family.

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Get a pyrex loaf dish (or equivalent oval, square, or round dish).

Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.

Pre-heat the oven to 325 degrees Fahrenheit.

These are the cooking times:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

Procedure:

1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.

2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.

3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).

Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.

4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.

5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.

6. When you have finishing straining the mixture, blend the muixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.

7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.

8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).

Position the Leche Flan’s pan into the center of the roasting pan.

9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).

10. Remember:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.

12. Taking the Leche Flan out of its pan:

Many a Leche Flan is destroyed by the baker not knowing how to take it out of its pan.

Refrigerate the cooled-down leche flan until you’re ready to unmold it.

Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.

13. You can garnish the Leche Flan with some macapuno strings or langka strips (preserved jackfruit) if you like.

Hoping you all are successful in making Leche Flan.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Russian Salad, Variation of Potato Salad

noemi — Tue, 27 Oct 2009 02:06:43 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.My first taste of Russian salad was from my aunt. I never knew one could make red beets into a salad. Russian salad prepared the Pinoy way is probably named as such because of the natural red coloring of the ingredients, red beet. The salad taste sweet with a slight tangy flavor due to the tart apples and the vinegar marinade. It is basically a potato salad except that the natural red color of the beets seep through the potatoes and the other ingredients. In wikipedia, Russian Salad is not even colored red. A homemade variant of the Russian Salad contains carrots, ham, onions, pickled gherkins, eggs, sweetcorn, cucumber, peas, potato and mayonnaise.

I believe the Pinoy version of “Russian Salad” is very delicious. Try preparing it.

Ingredients

1 cup cubed cooked red beets, beta vulgaris or sugar beets (Known as remolatsa in the vernacular)
1 cup pineapple tidbits
4 tart apples (sweet red apples tend to be mushy)
mayonnaise (I buy reduced fat)
1/3 cup diced sweet ham
1/2 cup diced cooked chicken
3 cups cubed cooked potatoes
1 cup cubed cooked carrots
2/4 cup finely diced celery
vinegar, salt and pepper to taste

Procedure

1. Peel and dice apples and mix with a little mayonnaise. Mix the ham, chicken, potatoes, carrots and celery.

2. Marinate with a tablespoon of vinegar, salt and pepper.

3. Add mayonnaise, beets, pineapple, and apples mixed with mayonnaise.

The amount of mayonnaise depends on the amount of desired coating.

Taste your finished product before chilling the salad in the refrigerator. I usually serve the salad the day after as soon as the seasonings seep through the potatoes.

That’s it.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Risotto with Chorizo and Mushrooms alla Parmigiana

noemi — Fri, 23 Oct 2009 22:51:16 +0000

Dear readers,

120 grams sliced mushrooms

30 grams butter

30 ml corn oil

60 grams chorizo Bilbao or Italian chorizo, thinly sliced

450 grams Italian Arborio Rice or Japanese Rice

1500 ml chicken stock

15 grams butter

100 grams parmesan cheese, grated

To taste iodized salt

Procedure:

For the Risotto

1. Heat the butter and oil in a medium brazier or a saucepan over medium-low heat. Add the chopped onion and chorizo slices and sauté for about 2 minutes. Do not brown.

2. Add the rice and sauté until well-coated with the fat.

3. Using a small ladle, add a ladle full of the chicken stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry.

4. Add another ladle of the stock and repeat procedure. Do not add more than a ladle of stock at a time.

5. Stop adding stock when the rice is tender but still firm. It should be very moist and creamy, but not runny. The cooking should take about 25 to 30 minutes.

6. When done, remove from heat and stir in the butter, parmesan cheese, and salt to taste.

7. Serve hot.

Recipe is only for your personal use. Copyright of the recipe belongs to Culinary Institute of Aristocrat (CIA) . CIA, a boutique school , a culinary school in Manila has two flagship courses: offers “Fundamentals of Culinary Arts,” and “Home Bakeshop: From Concept to Operation.” It is a member of the International Association of Culinary Professionals, World Association of Chefs Societies, National Restaurant Association, American Culinary Federation. For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Turon na Saba

noemi — Sun, 18 Oct 2009 12:47:39 +0000

Dear readers,

I had some left-over saba bananas from the Pochero so I turned it into turon saba a caramelized sweet Pinoy Merienda fare. The crisp dessert is such a delight.

Here is a recipe for Turon na Saba

Ingredients:

12 pieces saba bananas
native lumpia wrapper
light brown sugar
flour and water to seal the edges
langka in slivers (optional)

Procedure:

1. Peel saba bananas
2. Prepare the lumpia wrappers to fit the peeled saba. Half a portion of the wrapper
3. The half wrapper will be used to roll the turon in case of breaks in the wrapper
4 . Roll the bananas in sugar.
5. if you want, add a sliver of langka on top of the saba
6. Roll the saba on the lumpia wrapper and double wrap if needed.

7. Pan fry gently the turon till these are caramelized and crispy. Drain to remove extra oil.

Isn’t that delicious?——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Mango Macaroni Salad

noemi — Thu, 15 Oct 2009 10:08:54 +0000

Dear readers,

1 package salad macaroni

1/2 cup celery, diced or sliced

1/4 cup pimientos, chopped

1-1/2 cups hard-cooked eggs, chopped

2 cups ripe mangoes, peeled and diced

1/4 cup pickle relish

3/4 cup mayonnaise (or substitute with salad dressing for a lower-calorie salad)

1/2 tsp salt

1 tsp sugar

2 tsps vinegar (sukang puti)

1. Cook salad macaroni as directed. Drain well and chill.
2. Combine celery, pimientos, eggs, mangoes, and pickle relish.
3. In a small bowl, season mayonnaise with salt, sugar, vinegar. Add this to the celery mixture. Gently fold in the cooked, chilled macaroni. Blend thoroughly.
4. Serve on crisp lettuce leaves garnished with sliced, stuffed olives or tomato wedges.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Kentucky Style Fried Chicken

noemi — Mon, 12 Oct 2009 10:24:22 +0000

Dear readers,

1 chicken (about 1 kilo), cut into serving pieces total 9 pieces.

1. Marinate the chicken pieces using the following marinade for at least 1 hour or preferably overnight

2. Dip each piece of chicken in a mixture of 1 beaten egg mixed with 1/4 cup milk; then dip in all-purpose flour. OR

Pour egg-milk mixture over chicken pieces, then place in flour. Shake off excess.

(note: Make slits in the chicken pieces so that it’s easier to marinate)

3. Refrigerate 1 hour.

4. Then dip chicken in all-purpose flour again.

(note: why refrigerate? so coating of flour will stick effecively.

5. Deep fry until light brown. Place on top of cake racks with tray underneath. Bake in a pre-heated over 350 F for 10 minutes. Serve with gravy.

Fry (not necessarily deep-fry, but as long as oil reaches 1/2 depth of chicken pieces. Cool. Re-fry instead of baking for the extra crispiness.

Gravy

Put in a saucepan and cook over fire, stirrring constantly with wire whip:

——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes