Trending Pinoy Delicacies etc.

Spicy Lettuce Wraps with Ground Pork

2017-02-13T09:38:00.001-08:00

Ingredients

Nonstick cooking spray 1 pound ground pork
2 carrots, peeled and diced
2 celery ribs, peeled and diced
¼ cup chopped onion
½ cup soy sauce
3 tablespoons hoisin sauce
Juice of 1 lime
1 teaspoon minced ginger
1 teaspoon granulated garlic
½ teaspoon red pepper flakes
1 head iceberg lettuce
¼ cup chopped cashews
¼ cup chopped green onions

Preparation

1. Spray a 12-inch skillet with nonstick cooking spray. Cook the ground pork in the skillet, stirring frequently, until browned. Add the carrots, celery, and onions, and cook an additional 5 minutes.

2. Combine the pork mixture in a slow cooker with the soy sauce, hoisin sauce, lime juice, garlic, ginger, and pepper flakes. Cover and cook on LOW for 2 hours, or until the mixture is fragrant and the vegetables are tender.

3. Carefully wash the lettuce and peel away the leaves, keeping them intact. Spoon ¼ cup of the pork filling into the lettuce leaves. Top with the cashews and green onions, and fold the lettuce to form a wrap.

Pinoy Beef Pares Recipe

2016-06-09T05:32:00.001-07:00

Beef Pares Recipe

Ingredients

1 lb beef (uncut, preferably brisket)
¼ cup soy sauce
1 tsp ground black pepper
¼ cup sugar
2 tbsp ginger, minced
2 cloves garlic crushed
1 medium-sized onion, minced
4 cups water
1 piece beef cube
2 pieces star anise
2 tbsp cooking oil

Cooking Instructions

Pour the water in a pot and bring to a boil.
Put-in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins. if using a pressure cooker)
When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.
Slice the boiled meat in cubes and set aside.
Place the oil in a pan then heat-up. Saute the onion, garlic, and ginger.
Put-in the sliced meat and saute for about 2 to 3 minutes
Add the soy sauce , 1 cup of beef stock (stock used in boiling the meat), star anise, and beef cube. Stir and then bring to a boil.
Put-in the sugar. Stir.
Add salt and ground black pepper. Stir and then simmer until the sauce thickens.
Serve.

Pinoy Silvanas Recipe

2016-06-09T05:22:00.001-07:00

Silvanas Recipe

Ingredients

Meringue

• 1 tsp cream of tartar

• ½ cup all purpose flour

• 1 tsp vanilla

• 1 cup sugar

• 1 cup cashew nuts, crushed

• 5 egg whites

Buttercream

• 1 tsp vanilla

• ½ cup sugar

• ¼ cup water

• 1 cup butter

• ¼ cup milk

• 4 egg yolks

Cooking Procedure

Meringue:

Preheat oven at 300⁰F. Grease the cookie sheets and make round traces with 1-2 inches space in between. Set aside.
Using an electric mixer, beat the egg whites until it become stiff.
Slowly add the sugar, cream of tartar, and all purpose flour to the beaten egg whites.
Add the crushed cashew nuts with the mixture and then put it in a piping bag. Use a spatula to flatten the meringue mixture.
Bake it for 15-20 minutes until golden brown. Let it cool.

Buttercream:

Combine sugar and water and let it boil.
Slowly pour the syrup while beating the egg yolks.
Add butter followed by milk. Whip continuously until you attain the ideal consistency. Refrigerate afterwards.

Assembly:

Evenly spread the buttercream on one side of each meringue disc and then put another meringue disc on top of it.
Cover the silvanas with buttercream all over and then roll it over on the meringue crumbs. Refrigerate again before serving.

Pinoy Max's Style Fried Chicken Recipe

2016-06-08T06:25:00.001-07:00

Max’s style Fried Chicken Recipe

Ingredients

1 whole spring chicken (cornish game hen)

6 pieces dried bay leaves

¼ cup chopped cilantro or parsley

4 cups water

3 cups cooking oil

2 tsp salt

1 tsp ground black pepper

Cooking Instructions

In a steamer, pour the water and bring to a boil.
Add the dried bay leaves and chopped cilantro in the boiling water
Steam the chicken for 45 minutes
Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down.
Rub salt and pepper all over the chicken.
In a deep-fryer or tall pot, pour the cooking oil and apply heat.
When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes. (If the chicken is not entirely immersed in oil, flip the chicken to fry the other side for another 12 minutes or until color turns golden brown)
Remove the chicken from the fryer and allow oil to drip.
Serve hot. Share and Enjoy!

Pinoy Pork Menudo Recipe

2016-06-07T06:10:00.001-07:00

Pork Menudo

Ingredients

2 lbs. pork
¼ lb. pig liver
1 cup potatoes, diced
1 medium carrot, cubed
½ cup soy sauce
½ piece lemon
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon sugar
¾ cup tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste

Cooking Instructions

Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
Heat oil in a pan
Saute garlic and onion.
Add the marinated pork. Cook for 5 to 7 minutes.
Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary.
Add-in the liver and hot dogs.Cook for 5 minutes.
Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.

Pinoy Sweet and Sour Pork Recipe

2016-06-06T23:58:00.001-07:00

Sweet and Sour Pork

Ingredients

1 lb pork loin, cubed
½ cup cornstarch
½ cup flour
2 tbsp soy sauce
½ cup water
1 piece raw egg, beaten
2 cups cooking oil
1 small red bell pepper, cubed
1 small green bell pepper, cubed
1 medium sized red onion, chopped
1 small carrot, sliced diagonally
2 servings of sweet and sour sauce

Cooking Instructions

Place the pork loin in a bowl then combine the soy sauce (you may also add salt if desired). Marinade for 30 minutes.
Pour the cooking oil in a pan then apply heat.
Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly distributed.
Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color turns medium brown. Set aside.
Heat a separate pan then pour-in the sweet and sour sauce and water then let boil.
Add the carrots and simmer for 3 minutes.
Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra water as needed).
Add the deep-fried pork loin and stir. Cook for 2 minutes.
Transfer to a serving dish and serve hot.

Pinoy Crispy Pork Belly

2016-06-06T23:37:00.001-07:00

Crispy Pork Belly Recipe

Ingredients

2.5 kg pork belly
1 tbsp Shaoxing wine, optional
rock salt to taste

Seasoning:

6 – 7 teaspoons salt
4 teaspoons sugar
1 teaspoon five-spice powder
4 teaspoons freshly cracked black pepper

Cooking Instructions

Combine salt with sugar, pepper and five-spice powder well. Set aside.
Use a knife to scrape away any impurities and hair. Rinse thoroughly.
Blanch in boiling water for about 20 minutes, until around 70% done, and the skin is softened. You can use a large wok and filled 1/4 of it with water. Carefully place the pork belly in, and to make sure that the meat is fully submerged in water, just added a glass or two as needed and allowed it to boil.
Drain well and wipe dry with paper towels.
Place the belly on a large platter or tray, meat side up and skin side down.
Use a knife to make a few small slits on the meat and up the sides but not on the skin, so the seasoning will be absorbed better.
Evenly brush the meat with the rice wine (optional). Let it rest for around 20 – 30 minutes.
Coat the meat BUT NOT THE SKIN with seasoning mixture, otherwise, the five-spice will darken the skin.
Flip the meat so the skin is now facing upwards.
Using thick kitchen towels, evenly pat the skin dry. This is important so the skin can properly crisp up.
Using a small knife with a sharp tip OR fondue forks, gently poke the skin to make little holes all over the skin. Don’t exert too much force that the holes have gone through deep into the fat. But still, you can go crazy poking holes all over. During this time, preheat the oven to 200 C/395 F if you intend to cook it immediately.
Pat dry the skin a second time, making sure that there is no visible moisture left behind. Alternatively, you can also wrap the meat, but not the skin, with foil and leave it to dry inside the refrigerator overnight.
When ready to cook, place the belly in a large roasting rack lined with aluminum foil to catch the drippings. Pour around ¼ cup water onto the foil so when the drippings will fall, it will not burn.
Evenly season the rind with rock salt.
Bake in the preheated oven for about one hour to one hour and ten minutes.
Turn the heat dial to ‘broil’ and roast for another 20 minutes, or until the rind has sufficiently and evenly crackled.
At this point you may notice that some parts of the skin appear to have charred too much. DO NOT PANIC. You can easily remove the charred bits by scraping it with a knife.
When done, remove from oven, chop it into your desired serving sizes – cubes or strips and serve warm with rice, with soy sauce and vinegar on the side.
Share Enjoy!

Pinoy Beef Bulalo Recipe

2016-06-06T23:02:00.001-07:00

Bulalo Recipe

Ingredients

2 lbs beef shank
½ pc small cabbage,l
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
½ cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce (optional)

Cooking Instructions

In a big cooking pot, pour in water and bring to a boil
Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
Add the corn and simmer for another 10 minutes
Add the fish sauce,cabbage, and green onion (onion leeks)
Serve hot. Share and Enjoy!

Pinoy Igado Recipe

2016-06-05T23:41:00.001-07:00

Igado Recipe

Ingredients

1 kilo of Pork belly (liempo)
1/4 kilo of Pork liver
Two large green and red bell pepper
2 Medium size red onions
1 Heaping tablespoon of minced garlic
1 small can of green peas
Ground Black Pepper
Calamansi
Sugar
Soy sauce
Vinegar

Cooking Instructions

Remove the fat portion of the pork belly, Slice it into strips then set aside.
Slice the remaining pork belly into thin strips then soak them in soy sauce, set it aside
Slice the pork liver into strips
Slice the the Onion
Slice the red and green bell pepper into strips
Place the pork fat on a pan then saute it on a medium heat without adding cooking oil (Note: the pork belly will produce its own oil, use it to saute the rest of the ingredients)
Saute the pork belly until the skin turns golden brown and crunchy
Add the onions and garlic and saute for about a minute
Add the rest of the pork and liver (If the oil that was produced by the pork fat is not enough, then add cooking oil)
Stir for 3 minutes then cover it
Squeeze 10 medium size calamansi into the sauteed pork, and 1 tablespoon of vinegar. (Make sure you won’t get any seeds in the mix)
Add 2 Tablespoons of sugar, 2 pinches of ground black pepper, red and green bell pepper and green peas. Stir for a minute then cover and simmer for 2 minutes
Repeat the process of stirring and simmering for about 10 minutes, or until the pork is tenderly cooked.
Put on a plate and serve while hot.

Pinoy Beef Ribs with Black Bean Sauce

2016-06-05T23:17:00.001-07:00

Beef Ribs with Black Bean Sauce

Ingredients

1 tablespoon vegetable or peanut oil

1 1/2 pounds pork spare ribs, cut to 1-inch pieces

1 teaspoon finely chopped ginger

2 cloves garlic, finely chopped

1 medium-sized leek, thinly sliced

White sesame seeds for garnish, optional

Thinly sliced scallions or leeks for garnish, optional

Sauce

3 tablespoons spicy black bean sauce (or 2 tablespoons black bean sauce with 1/2 tablespoon chili oil)

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine

1 teaspoon brown sugar

1 teaspoon cornstarch

1/2 cup water

Cooking Instructions

Mix together ingredients for the sauce. Set aside.
In a wok or frying pan, heat oil over medium-high heat. Add spare ribs and stir-fry until brown on all sides, about 4 to 5 minutes.
Add ginger, garlic, and leeks and cook until aromatic, about 1 minute.
Pour in sauce mixture. Cover with a lid and simmer for about 10 minutes.
Sauce should be reduced enough to coat the spare ribs.
Serve with rice.

Pinoy Buttered Shrimp Recipe

2016-06-05T22:45:00.001-07:00

Ingredients

2 lbs shrimp
½ cup butter
4 tbsp garlic, minced
1 cup lemon soda
salt and pepper to taste

Cooking Instructions

Marinate the shrimp in lemon soda for about 10 minutes
Melt the butter in a pan and heat it up until hot enough to cook the garlic
Add the garlic and cook until the color turns light to golden brown
Put-in the shrimp and then cook until the color turns orange.
Pour-in the remaining lemon soda. Let the liquid evaporate completely.
Add some ground black pepper and salt as needed.

Pinoy Balbacua Recipe

2016-06-04T23:14:00.001-07:00

Balbacua Recipe

Ingredients

1.5 kg ox tail (preferably with skin on)
4 pcs plantain or Cardaba bananas (Saba bananas)
1 large can baked beans / pork and beans
3 heaping tbsp peanut butter
2 tbsp tomato paste
2 tbsp black bean paste
2 cups beef stock
3 cups water
2 stalks baby leeks, sliced
2 onions, chopped
6 cloves garlic, minced
fish sauce
freshly ground black pepper

Cooking Instructions

In a large pot add oil then brown ox tail on all sides. Once browned remove ox tail then set it aside.
Add garlic and onions then sauté until onions are soft.
Pour the water, beef stock and add the ox tail back. Bring to a boil then simmer for 1.5 hours.
Add the Saba banana, leeks, peanut butter, tomato paste, black bean paste and tomato paste bring back to a boil then simmer for 30 minutes.
Season with fish sauce and freshly ground black pepper.
Remove from heat and serve!

Pinoy Chicken Joy Recipe

2016-06-04T05:24:00.001-07:00

Ingredients

2 kilos chicken, your choice cuts
salt and pepper
cooking oil for deep frying

For the breading

1 cup all-purpose flour
1 cup cornstarch
1 Tbsp. five spice powder
1 Tbsp. garlic powder
1 tsp. fine salt, adjust if necessary

Cooking Instructions

Put the chicken pieces in a bowl and season with salt and pepper. Rub and press each chicken with the salt and pepper so all the pieces is evenly coated.
Next, to make the breading, in a mixing bowl, combine flour, cornstarch, five spice powder, garlic powder and salt.
Stir the dry ingredients using a fork until all the ingredients are evenly mixed.
Heat the oil in the deep fryer or deep frying pan for about 175°C.
Coat a piece of chicken with the breading inside and out. Coat underneath the skin as well.
Do it by pressing each chicken with the breading then shake off excess breading and fry it.
Depending on the size of your fryer and the size of your chicken, you can put 4 to 5 pieces per batch.
Just don't overcrowd the fryer to avoid the fried chicken to become soggy and loose it's crispiness.
Cook it for about 15 to 20 minutes in medium fire.
Put the chicken in a paper towel or a rack to drain the excess oil.

Pinoy Roasted Chicken Recipe

2016-06-04T00:34:00.001-07:00

Roasted Chicken

Ingredients

1 whole chicken
4 tablespoons butter, melted
1 piece lemon (grate the skin for zest and quarter remains)
½ teaspoon dried thyme
1 medium-sized onion, diced
2 celery stalks, chopped
½ teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder

Cooking Instructions

Preheat oven to 375 degrees Fahrenheit
Combine salt, ground black pepper, and garlic powder then mix.
Rub the mixture around the chicken.
Combine melted butter, dried thyme, and lemon zest and mix well.
Loosen the skin of the chicken and spread the lemon zest-butter-thyme mixture in between the skin and flesh.
Stuff the quartered lemon, celery stalks, and onion in the chicken and secure by tying the legs together using a kitchen thread.
Bake / Roast for 60 to 65 minutes.
Turn the oven off and take the chicken out.
Remove the thread and place in serving plate.

Pinoy Ampalaya Con Carne Recipe

2016-06-03T23:34:00.001-07:00

Ampalaya Con Carne Recipe

Ingredients

½ lb beef sirloin, sliced into thin strips
1 large bitter gourd (ampalaya); cleaned and sliced
½ cup soy sauce
1 tablespoon sesame oil
1 medium-sized onion, thinly sliced lengthwise
1 small thumb ginger, julienned
6 cloves garlic, minced
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon ground black pepper
1 cup water or more if necessary
5 tablespoons cooking oil

Cooking Instructions

Combine beef, soy sauce, salt, ground black pepper, cornstarch, and sesame oil. Mix all the ingredients until evenly distributed and marinade for at least 1 hour.
Heat a frying pan or wok and pour-in 3 tablespoons of cooking oil.
When the oil is hot enough, pan fry the marinated beef in medium heat until the outer part turns medium to dark brown (about 3 to 5 minutes per side).
Add water and simmer until the beef is tender.
Heat a separate pan or cooking pot then pour in the remaining 2 tablespoons of cooking oil.
When the oil is hot enough, sauté the garlic, onion, and ginger.
Add the sliced bitter gourd and stir fry for 5 to 8 minutes.
Turn off the heat and transfer to the pan with the tender beef. Stir and cook for 2 to 3 minutes more.
Transfer to a serving plate then serve.

Caramelized Baked Chicken Legs

2016-06-02T00:10:00.001-07:00

Caramelized Baked Chicken Legs

Ingredients

2 1⁄2 lbs chicken legs
1 2⁄3 tablespoons olive oil (to help it stop sticking to the pan)
1⁄2 cup soy sauce
1 2⁄3 tablespoons ketchup
3⁄4 cup honey
2 -3 garlic cloves, minced
salt and pepper

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.

Pinoy Adobong Sitaw Recipe

2016-06-01T06:05:00.001-07:00

Ingredients

1 lb string beans (sitaw), cut in 2 inch length
¼ lb pork belly, thinly sliced (optional)
½ cup soy sauce
⅓ cup vinegar
1 medium-sized onion, thinly sliced lengthwise
4 to 6 cloves garlic, crushed
½ teaspoon ground black pepper
1 cup water

Instructions

Heat a frying pan or wok then sear the pork.
When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
Pour-in the soy sauce, vinegar, and water then bring to a boil.
Shake-in the ground black pepper and stir.
Cover and simmer for 15 minutes or until the pork is tender.
Add the string beans and cook for 3 to 5 minutes.
Turn off the heat and transfer to a serving bowl.
Serve hot with steamed rice.
Share and enjoy!

Pinoy Pancit Luglug Recipe

2016-05-30T20:37:00.001-07:00

Pinoy Pancit Luglug Recipe

Ingredients

Noodles
500g thick rice noodles
Water

Sauce

150g crab meat
150g crab fat
½ cup Smoked fish, flaked
3 tbsp annatto powder
fish sauce
4 tbsp cornstarch
4-5 cups of water
4 cloves garlic, minced
1 red onion, minced
oil

Toppings

Shrimps, with skin on
Squid, sliced into rings
Mussels, with shell on
Pork crackling (chicharon), crushed
Spring onions, chopped
Hard boiled eggs, sliced
Fried garlic
Lemon, sliced

Cooking Instructions

On a pot boil water and place rice noodles and cook according to packet instructions.
Once noodle is cooked, drain and then set aside.
Boil shrimps, mussels and squid in the 2 cups of water for sauce. Once cooked drain keeping the liquid, set the seafood aside.
Shell the shrimps and reserve it. Pound the shells with a mortar and pestle to extract the juice, place pounded shells and its liquid in a muslin cloth or fine sieve over a container. Run the water used for boiling on the pounded shells and drain it in a container. Set the liquid aside.
Shell the mussels and set it aside.
On a blender mix crab meat, crab fat, water used for boiling, annatto powder and fish sauce, blend in low speed for a minute. Remove from blender then set aside.
On a pan, add oil and sauté garlic and onion.
Add the blended crab meat mixture and flaked smoked fish.
On a separate container mix cornstarch with a small amount of water, dilute it until it’s free of lumps then add it to the pan.
Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
Place a good amount of sauce in a deep bowl, place noodles on top then garnish with cooked seafood, Pork crackling, Spring onions, eggs and fried garlic.
Squeeze lemon to top.

Notes
If you don’t want to make your own sauce there are available ready mix sauces from Mama Sitas, disregard steps 3 to 6
Adjust amount of toppings to your hearts desire

Pinoy Pork Pochero Recipe

2016-05-30T19:42:00.001-07:00

Pinoy Pork Pochero Recipe

Ingredients

1 lb pork belly, chopped

2 medium tomatoes, diced

1 medium onion, diced

1 teaspoon garlic, minced

2 to 2½ tablespoons patis (fish-sauce)

1 tablespoon whole pepper corn

1 small can tomato sauce

1 cup chick peas (garbanzos)

1 large plaintain banana (ripe), chopped

1 medium sized potato, cubed

1 small cabbage, quartered

¼ lb long green beans

1 bunch bok choy (pechay)

1 cup water

2 tablespoons cooking oil

Cooking Instructions

Heat cooking oil in a cooking pot.
Sauté garlic, onions, and tomatoes
Add pork and cook until the color turns light brown.
Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
Add cabbage and long green beans. Cook for 5 minutes.
Stir-in the bok choy. Cover the pot and turn off the heat.
Let the residual heat cook the bok choy (about 5 minutes).
Transfer to a serving plate and serve.
Share and enjoy!

Pinoy Inihaw na Pusit

2016-05-10T20:50:00.001-07:00

Pinoy Inihaw na Pusit

INGREDIENTS

2 jumbo squid (about 2 pounds)
2 medium Roma tomatoes, finely chopped
1 small onion, peeled and finely chopped
salt and pepper to taste
For the Marinade
½ cup honey
½ cup brown sugar
½ cup vinegar
5 to 6 cloves garlic, peeled and minced
1 thumb size ginger, minced
2 teaspoons salt
2 to 3 Thai chili peppers, minced

Cooking Instructions

Hold the tail tube portion of the squid and with fingers, grasp the cuttle bone (the thin, clear cartillage inside the tube) and pull from the squid's body. Remove black ink, wash and drain well.
In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
In a bowl, place prepared squid and add marinade. Cover and marinate in the refrigerator for about 1 hour. Drain squid, reserving liquid. In a sauce pan, boil remaining marinade for about 7 to 10 minutes.
Divide tomato-onion mixture and stuff each of the squid. Grill squid over hot coals for about 4 to 5 minutes on each side, regularly basting with marinade.
For the Marinade
In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt and chili peppers. Stir together until sugar and salt are dissolved.

Pinoy Pork Ears bbq

2016-05-10T20:42:00.002-07:00

Pinoy Pork Ears bbq

Ingredients

2 pounds pork ears
1 cup vinegar
1 cup water
½ cup soy sauce
1 head garlic
2 bay leaves
1 teaspoon salt
½ teaspoon pepper
½ cup oyster sauce
½ cup banana ketchup
¼ cup sesame oil

Equipment

10 to 15 bamboo skewers (soaked in water for about 30 minutes)

Cooking Instructions

With a knife, scrape off any stray hairs from pork ears. Rinse and drain well.
In a pot over medium heat, combine pork ears, vinegar, water and soy sauce. Bring to a boil, without stirring, and skim off any foam that floats on top.
Add garlic, bay leaves, salt and pepper. Lower heat, cover, and cook for about 1½ to 2 hours or until meat is very tender. Drain from liquid and allow to completely cool in the refrigerator.
Cut pork ears to about 1-inch sized pieces and thread into bamboo skewers.
In a bowl, combine oyster sauce, banana ketchup and sesame oil. Stir until well-blended.
Grill skewered pork ears over hot coals, turning as needed and regularly basting with oyster sauce and banana ketchup mixture, until nicely charred. Serve hot with spiced vinegar.

Pinoy Grilled Tuna Belly

2016-05-10T20:23:00.001-07:00

Pinoy Grilled Tuna Belly

INGREDIENTS

2 pounds tuna belly, cut into serving portions
juice of 1 lemon
2 cloves garlic, peeled and minced
½ cup sweet chili sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
⅛ teaspoon pepper

Cooking Intructions

Wash tuna belly and pat dry.
In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. Stir until well-blended.
Add tuna and marinate in the refrigerator overnight, turning fish occasionally in the marinade. Drain tuna, reserving the liquid. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.
On lightly-greased grates over hot coals, arrange tuna in a single layer. Grill, basting regularly with marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized. Remove from heat and serve hot.

Pinoy Mais Con Yelo Recipe

2016-05-05T23:43:00.000-07:00

Pinoy Mais Con Yelo Recipe

Ingredients

1-2 cups shaved ice

1tbsp sugar or any sweetener that you prefer.

1 tbsp corn cereal for toppings (optional)

1/2 cup cream corn, you may use whole kernel corn if you prefer

1/2 cup condensed or evaporated milk

Preparation

Put creamed corn into a halo halo / parfait glass.
Top glass with shaved ice.
Pour milk over ice.
Top with scoop ice cream or corn flakes.
Stir well and add sweetener until desired sweetness is reached.

Pinoy Durian Tart Recipe

2016-05-05T23:14:00.000-07:00

Pinoy Durian Tart Recipe

Ingredients

DOUGH

3 Cups all purpose flour
1 Pack (8oz) cream cheese
1 Cup butter
FILLINGS
1 Cup durian purée
1 Can (300ml) condensed milk
1/4 Cup flour
3 Tablespoon butter
3 Egg yolks

Cooking Instructions

DOUGH

Cream butter and cream cheese together until blended, pour in flour and stir.
Press the crust against the bottom and sides of a boat tart molder.
Arrange molders in a baking pan.
Bake at 350 °F, for about 20 minutes or at least it looks partially dry.
Let it cool at room temperature.

FILLINGS

In a thick saucepan, combine condensed milk and fresh or jam durian.
Cook over low heat, add flour and egg yolks.
Gradually stirring until it has a thick consistency.
Add the butter when the other ingredients are done.

BAKING

Pour in the filling over the hollow tart boats.
Bake at 350 °F for 15 minutes or until the filling has set with the crust.

Cooking Tips

Let it cool completely before wrapping individually in food grade cellophane.
Prick the crust bottoms with a fork.
Make 24 pieces in 2X4 boat mold.

Pinoy Sweet Potato Rolls

2016-05-05T23:02:00.002-07:00

These soft and airy sweet potato rolls are perfect for the job. Their interior reminds me of classic potato buns: airy, but smooshes easily into a doughy bite. They're wonderful served warm with honey and butter.

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Pinoy Sweet Potato Rolls

Ingredients

1 packet instant yeast
3 cups unbleached all-purpose flour
1 cup cooked and mashed sweet potatoes
1 egg, room temperature
½ cup buttermilk or whole milk
3 tablespoons sugar
1 teaspoon kosher salt
3 tablespoons butter
extra flour for dusting, optional

Cooking Instructions

In a bowl of a stand mixer with the paddle attachment, mix 1 cup flour and yeast, add egg and mashed sweet potatoes and mix on low for 1 minute.
In a saucepan heat buttermilk, sugar, salt, and butter. Stir until butter is melted and temperature of mixture reaches 120°F. Pour milk mixture into the mashed sweet potato mixture. Mix on low speed for 1 minute. Stir in 1 cup of the flour and beat at medium speed for about 2 minutes. Add enough flour to make a soft dough. Remove paddle attachment and replace with dough hook. Knead on medium speed until smooth and elastic, about 8 minutes. Place dough in a lightly oiled bowl, brush top of dough with oil , cover tightly with plastic wrap and let rise until doubled, about 1 hour.
Remove dough from bowl and transfer onto a clean surface. Knead dough lightly to remove air bubbles. Cut into 18 pieces and shape into ovals or rounds. Place on silpat or lightly greased sheet pan 1 inch apart, cover with plastic wrap, and let rise until double in bulk, about 40 minutes.
Dust tops of rolls with flour, if desired. Bake rolls in a preheated 400°F oven for approximately 20 minutes.

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Pinoy Sweet Potato Rolls

These soft and airy sweet potato rolls are perfect for the job. Their interior reminds me of classic potato buns: airy, but smooshes easily into a doughy bite. They're wonderful served warm with honey and butter. oggi-icandothat Pinoy Sweet Potato Rolls

These soft and airy sweet potato rolls are perfect for the job. Their interior reminds me of classic potato buns: airy, but smooshes easily into a doughy bite. They're wonderful served warm with honey and butter.

oggi-icandothat

Pinoy Sweet Potato Rolls