Food Trip at Filipino Dishes

Chicken Binakol

2012-09-01T21:33:00.004-07:00

Before aluminum pans and even clay pots were invented, foods were in whatever was available. Large seashells, bamboo tubes, coconut shells and even leaves were used as containers. Chicken binakol in Batangas originally used the famous Batangas native chicken and was cooked in a bamboo tube to seal in the juices. In the Visayan binakol, on the other hand, the chicken was simmered with tanglad in the coconut shell itself. Estimated preparation and cooking time: 1 hour and 40 minutes

Ingredients:

* 2 tablespoons oil
* 1 tablespoon crushed garlic
* 1 small onion, chopped
* 1 thumb-size ginger, sliced thinly
* 1 kilo chicken breast, cut into strips
* 5-6 cups water or chicken broth
* patis and pepper to taste
* buko water from 1 buko
* chopped buko meat
* spinach, malunggay or sili leaves

Cooking Instructions:

* In a saucepan, heat oil then sauté garlic, onions and ginger.
* Add chicken and stir-fry for a few minutes.
* Pour in water or chicken broth then season to taste.
* Simmer until chicken is tender.
* Add buko water and meat.
* Add the leafy vegetables just before serving.

Ampalaya Con Carne

2012-09-01T21:28:00.001-07:00

Ingredients:

2 - 4 pieces of ampalaya (bitter melon), cut in half length-wise, de-seeded and sliced cross-wise
2 tablespoon minced garlic
1/4 cup chopped onion
8 1/2-inch slices of ginger
1 can of tausi (salted black beans)
2 lb beef, cut into 1 x 1 1/2 inch strips
1 tsp corn starch
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup water

Preparation:

Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white
stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it.

Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. (the salt will draw water and "bitterness" out) After soaking, rinse it thoroughly and make sure all the salt has been rinsed off.

Marinade beef strips in a mixture of corn starch, soy sauce, sesame oil and a few slices of ginger. If
possible, pound ginger - for about 30 mins or so.

Heat 2 tbsp vegetable oil in pan. Brown beef and remove when reasonably brown. Set aside.

Using the same oil, add onion, garlic and remaining ginger - and saute until onion becomes transparent. Add
sliced ampalaya and a tbsp oyster sauce. Add beef and 1/4 cup of water mixed with a teaspoon of cornstarch (thickens sauce). Simmer for about 3-5 mins. Add black beans. Be careful when adding the black beans as it is very salty. Maybe just a tablespoon or so.

PORK ADOBO Recipe

2012-09-01T21:23:00.001-07:00

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
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.Add the pork
and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves.

Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and plain rice.

TIP: You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique
flavor to your pork/chicken adobo.

Kare Kare Recipe

2012-09-01T21:13:00.001-07:00

Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a

combination of all three (beef, tripe and oxtail)
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 tablespoons atsuete oil
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, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Instructions:

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

stock.
In a big pan or wok, heat oil and atsuete oil.
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 to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not

overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Pinakbet Recipe

2012-09-01T21:02:00.004-07:00

Ingredients:

1/4 lb pork, thinly sliced
1 large egg plant, chopped
1 medium-sized bitter melon, chopped
1/4 lb squash, chopped into 2×1 inch cubes
3 pieces large tomato, sliced
1 piece onion, sliced
1 tbsp ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste
1 cup water
3 tbsp cooking oil
salt and pepper

Cooking Procedure:

Heat the pan and put the cooking oil.
When oil is hot enough, saute the garlic, ginger, onion, and tomato
Add the pork and cook until color turns light brown (about 5 to 8 minutes)
Put-in the shrimp paste and cook for 2 minutes.
Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
Serve hot with steamed white rice. Share and Enjoy!

Pansit Bisaya ( Bam-e )

2012-09-01T02:55:00.001-07:00

Ingredients:

1/2 k. sotanghon noodles, soaked
1/2 k. canton noodles
1/4 k. pork
1 cup pork liver
1 pc. chicken breast
1 cup shrimp, shelled and de-veined
2 pcs. bay leaves
1 tsp. peppercorns
1 medium size onion, quartered
1 pc. Chinese chorizo, sliced crosswise
1/2 head garlic, chopped
1 medium size onion, chopped
1/2 small cabbage, shredded
1 medium size carrot, cut into thin strips
100 g. green beans, sliced diagonally
1/4 cup tengang daga (black ear fungus)
2-3 stalks wansoy, chopped
1/4 cup soy sauce
3-4 stalks spring onions, chopped
cooking oil
black pepper
kalamansi

Cooking Procedure:
In a sauce pan boil pork, pork liver and chicken with bay leaves, quartered onion and peppercorns until tender. Remove pork, pork liver and chicken from sauce pan drain and let cool, set aside stock. Cut pork, pork liver into strips and shred chicken breast. Soak tengang daga (black ear fungus) until re-hydrated, drain, trim hard stems and cut into small pieces, set aside. In a wok sauté garlic and onion, add in Chinese chorizo pork, pork liver, chicken, shrimp, tengang dagaand soy sauce, stir cook for 2-3 minutes. Add 4-6 cups of stock let boil and simmer for 2-3 minutes.

Ginataang Langka Recipe

2012-09-01T02:52:00.001-07:00

Ingredients:

2 siling labuyo, chopped
3 clove garlic, chopped
salt and pepper to taste
1 cup sitaw, cut into 1-inch pieces
1 medium onion, chopped
6 cups young langka, sliced
3 tablespoons ginger slivers
3 tablespoons vegetable oil
2 cups gata (pangalawang piga)
2 cups fresh gata (unang piga)
Cooking Directions:

In a large skillet or wok, heat oil and sauté garlic, onions and ginger for 8 minutes. It will smell. Mix in langka. Mix in 2 cups gata (coconut milk) and bring to a boil. Then let simmer for 10 minutes. Mix in 2 cups fresh gata (coconut chunks) and salt and pepper. Let simmer for 10 minutes. Mix in sitaw and labuyo. Cover and simmer for 8 minutes. Continue to simmer until the sitaw cooks and the sauce is the consistency you like. Serve hot.

Pork Sinigang Recipe

2012-09-01T02:48:00.002-07:00

Ingredients

1 Kilo Pork (cut into chunk cubes)
12 pcs Tamarind (Sampaloc) (or one packet of sinigang mix)
1 big Onion (diced)
6 big tomatoes (quartered)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2" long)
1 bundle Kangkong (cut into 2" long)
Salt and Patis to taste
6 cups water

Procedure

Boil Tamarind to soften. Pound and strain all juices and set aside.
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
Add onions, tomatoes and Tamarind juice (OR sinigang mix).
Add in all the vegetables.
Season with salt and Patis to taste.
Serve hot.

Dinuguan Recipe

2012-09-01T02:43:00.002-07:00

Ingredients

1 lb pork loin, cut into cubes
1 cup vinegar
2 pcs long green pepper
1 1/2 tbsp brown sugar
1 medium sized onion, chopped finely
1 tbsp garlic, minced
1 tbsp cooking oil
1 cup water
10 oz pork blood

Cooking Procedure

Sauté the garlic and onion in a pan
Add the pork and sauté for about 5 mins
If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
Simmer until the water is almost gone to tenderize the meat
Add the pork blood and mix well. Let this simmer for 10 minutes
Add the vinegar. Simmer for 15 minutes.
Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
Serve hot
Enjoy your meal!

Paklay Recipe

2012-09-01T02:11:00.001-07:00

Ingredients

1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste

Instructions

1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.