Pinoy Food | Free Filipino Food 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?——————

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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.——————

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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.
——————

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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.
——————

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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?——————

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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.——————

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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:

——————

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Delightful Chayote Cake

noemi — Wed, 07 Oct 2009 11:58:43 +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.Sorry for the minimal posting these days. My house got flooded by Ondoy last week and it’s only this week that we are back to normal operations at home. (see Ondoy damage to our house.) We are all safe. Damage was minimal in the first floor. Our oven got busted but the refrigerator is in working condition. In the meantime, let me share recipes tested in our Sally’s Bake Shop. Our family bake shop, Sally’s Home Bake Shop, had always been the home of the company’s White King Test Kitchen’s nutritionists in the 1970’s during their visits to Cebu. I was a teenager then when they would test in our kitchen and I was always around to assist them.

If you have kids who don’t like to eat their vegetables, introducing chayote (which is a type of squash) as a dessert item without telling them what it is might dispel their misgivings about becoming vegetarians.

Ingredients:

1/2 cup water

1/4 cup sugar

1/4 tsp salt

1 medium chayote, peeled and sliced thinly

1 tbsp lemon or calamansi juice

4 tbsps powdered milk (or 1/4 cup)

1 cup sugar

2-1/4 cups cake flour

3/4 tsp salt

3 tsps Baking Powder

1/3 cup salad oil

1-1/2 tsp vanilla extract

2 egg whites

2 egg yolks

Directions

1. Grease or line two 9-inch layer pans or a 13″ x 9″ x 2″ pan.

2. Combine water, sugar, and salt in a saucepan. Let boil.

3. Add chayote and cook until tender.

4. Remove from heat and add lemon juice.

5. Drain the cooked chayote, reserving syrup.

6. Dilute powdered milk in chayote juice and add enough water to make 1 cup. Set aside.

7. Pre-heat i oven to 350 degrees Fahrenheit.

8. Sift together flour, sugar, baking powder, and salt.

9. Add oil, half of the mild solution, and vanilla. Mix until well-blended.
10. Add remaining milk and egg yolks. Beat one minute.

11. Beat egg whites until fluffy. Add remaining 1/4 cup sugar gradually. Continuing beating until stiff.

12. Fold in beaten egg whites. Pour into prepared pan. Top with cooked chayote.

13. Bake for 35 minutes or until done.

14. Cool on racks.

15. Frost with fluffy white frosting. (See below)

How to Prepare White Frosting

INGREDIENTS

* 1 cup white sugar
* 1/3 cup water
* 1/4 teaspoon cream of tartar
* 2 egg whites
* 1 teaspoon vanilla extract

DIRECTIONS

1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Source of white frosting: allrecipes.com

Credit to Sonia de la Cruz
Immaculate Conception College
Davao City, Philippines
——————

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Baby Back Ribs Adobo

noemi — Tue, 06 Oct 2009 12:25:07 +0000

Dear readers,

1 cup organic apple cider vinegar (preferably aged in wood)
1 tablespoon soy sauce
3 small bay leaves
1 or 2 large jalapeno chiles, left whole
1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions
2 teaspoons rock salt
6 garlic cloves, peeled
2 teaspoons Tellicherry peppercorns
Steamed rice, for serving

1. In small bowl, combine vinegar, soy sauce, bay leaves and jalapeno. Arrange ribs in baking pan and season with salt.

2. Using a mortar and pestle, gently pound garlic cloves and peppercorns until they are combined and coarsely ground. Rub spices into the pork. Pour vinegar mixture over ribs, turning meat to coat evenly with the liquid. Cover pan tightly with plastic wrap and refrigerate at least 1 hour or up to overnight.

3. When you’re ready to cook ribs, transfer ribs and marinade to large, heavy saucepan. Bring mixture to boil, then reduce heat, cover and cook until meat is tender and falling off the bone, about 1 hour. Transfer ribs to a plate.

4. Increase heat to high and cook marinade, uncovered, until reduced to a medium-thick sauce, 5 to 10 minutes more. If sauce is still thin, simmer for a few more minutes until thickened. Discard bay leaves and jalapeno.

5. While you’re reducing the sauce, preheat broiler. Transfer ribs to a broiler pan lined with foil. Pour sauce over ribs.

6. Broil ribs until nicely browned, 3 to 5 minutes on each side. Serve with steamed rice, if you like.

(Serves 4)

Based from “Memories of Philippine Kitchens: Stories and Recipes from Far and Near”
by Amy Besa and Romy Dorotan
——————

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Spaghetti-Buko Salad

noemi — Mon, 28 Sep 2009 16:09:11 +0000

Dear readers,

SPAGHETTI-BUKO SALAD

1 package pre-cut spaghetti (8 ozs.)

1-1/2 cups young coconut (buko), shredded

1 cup pineapple tidbits

1 (#2-1/2) can fruit cocktail

1/4 cup pickle relish

1/2 cup condensed milk

1 (6 oz.) heavy cream, chilled

1/3 cup cashew nuts, chopped

1. Cook spaghetti noodles as directed. Drain and arrange in a salad bowl. Chill.

2. Meanwhile, drain shredded coconut, pineapple tidbits, fruit cocktail, and pickle relish. Combine with cooked spaghetti and nuts.

3. Mix the condensed milk and chilled heavy cream thoroughly and pour over spaghetti mixture. Toss lightly until well blended.

4. Serve cold on a bed of lettuce.

Makes 6 to 8 servings——————

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