Pinoy Dishes

Pinoy Dishes Reopening

2018-10-09T04:05:00.000-07:00

hello our blog reopening soon!!!

Longganisa Recipe

2012-07-07T22:56:00.000-07:00

Longsilog (longganisa, sinangag, and egg)

How to make Longganisa

Longganisa is a type of Filipino chorizo or sausage. It is sometimes spelled as longanisa, longaniza, langgonisa, or langgoniza. It originated from many Philippine regions like in the towns of Vigan, Lucban, and Guagua. The most popular meat used in making this sausage is pork. Other substitutes are chicken, beef, or tuna.

Ingredients:

1 kg ground pork
1 can tomato sauce (140 g)
1 head garlic
3 tbsp vinegar
2 tbsp soy sauce
1/2 cup white sugar
2/3 tsp salt
1 tsp pepper

Directions:

Make a pork mixture by combining all the ingredients. Put a tablespoon of pork mixture in a 4-1/2 inches by 3 inches wax paper then roll it. Keep in the freezer for 4 hours or until ready to cook. When ready to cook, unwrap the sausages then fry them.
Best when served hot with fried rice (sinangag), scrambled egg or sunny side-up egg, and vinegar.

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Relyenong Bangus

2012-07-07T20:59:00.002-07:00

MGA SANGKAP;

1 bangus (mga 1kilo)
¼ tasang toyo
¼ tasang katas ng lemon o calamansi juice
½ tasang tubig
½ kutsaritang asin
2 kutsarang corn oil
2 ulo ng bawang, tinadtad
1 katamtaman laking sibuyas, tinadtad
1 latang tomato sauce
½ tasang patatas, tinadtad
½ tasang carrots, tinadtad
1 maliit na lata ng gisantes
½ tasang pasas
¼ kutsaritang asin, pamintang durog
1 binating itlog
1 kutsarang tinunaw na mantikilya

PARAAN;

Sa pagbili pa lamang ng bangus sa palengke, sabihin sa tindera na hiwain at alisin ang laman ng bangus na pang relyeno. Dapat ihiwalay ang laman ng bangus sa balat nito. Mas madali kung ito'y babaligtarin mula sa ulo hanggang buntot. Ibabad ang balat sa toyo, katas ng lemon o calamansi juice at paminta. Ilagay sa isang tabi. Samantala, pakuluan ang laman ng bangus sa ¼ tasang tubig na may ½ kutsaritang asin. Palamigin at himayin ang tinik. Igisa ang bawang sa corn oil. Idagdag ang sibuyas at tomato sauce. Pakuluan ng 3-5 minuto. Idagdag ang patatas at carrots. Hinaan ang apoy hanggang maluto ang gulay. Idagdag ang gisantes, pasas at ang hinimay na laman ng bangus. Timplahan ng asin at paminta. Lutuin ng 5 minuto. Idagdag ang itlog at haluin maigi. Palamigin. Kunin ang balat ng bangus at maingat na palamanan ng nalutong sangkap. Tahiin ang bangus na gamit ang karayom at sinulid. Pahiran ito ng tinunaw na mantikilya. At ihurno ng 30-40 minuto o hanggang maluto. Maari ding iprito ito ng lubog sa kumukulong mantika.

Beef Kaldereta Recipe

2012-07-07T20:58:00.000-07:00

aserving the kaldereta in the dining table. The aroma is tempting me somewhat saying “come and indulge”. I’m off to go but before that let me remind you to put some extra cups of rice in the rice cooker. Happy eating!Halina’t pagsaluhan natin itong lutuin na angkop sa ating Panlasang Pinoy.

Kaldereta / Caldereta Recipe

Ingredients

2 lbs beef, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
4 cups water
1 cup red bell pepper, cut into strips
1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
2/3 cup green olives
salt and pepper

Procedure:

Step 1: Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown

Step 2: Remove the fried carrots and potatoes from the pan and set aside

Step 3: In the same pan where the vegetables were fried, sauté the garlic and onions

Step 4: Add the beef and simmer for 5 minutes
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Step 5: Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2 hours if using an ordinary pot)

Step 6: Add the tomato sauce and liver spread and simmer for 10 minutes

Step 7: Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes
Step 8: Add salt and pepper to taste
Step 9: Serve Hot. Enjoy!

Pork / Chicken Adobo Recipe

2012-07-07T20:56:00.000-07:00

dobo 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

Adobo Cooking Instructions:

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 rice.

Adobo Cooking Tips:

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.

Menudo

2012-07-07T20:54:00.000-07:00

Menudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)

3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Menudo Cooking Instructions:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp

2012-07-07T20:48:00.000-07:00

© Quentin Bacon

Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.

Pairing Suggestion

This luscious soup needs a full-bodied white, but one that has good acidity, too. Sonoma's cool morning fogs help Chardonnay keep its edge, as in the 2004 Taft Street Russian River Valley Chardonnay, with its spicy pear-apple notes, or the leesy, pear-inflected 2003 Iron Horse Corral Vineyard.

Ingredients

1. 1 large European cucumber, seeded and coarsely chopped
2. 2 Hass avocados—pitted, peeled and quartered
3. 1 1/2 cups buttermilk
4. 2 tablespoons red wine vinegar
5. 1 teaspoon sugar
6. 1 1/2 tablespoons fresh lime juice
7. Kosher salt
8. 3 tablespoons extra-virgin olive oil
9. 3/4 pound large shrimp, shelled and deveined, shells reserved
10. 3 garlic cloves, thinly sliced
11. 1 shallot, thinly sliced
12. 1 small carrot, thinly sliced crosswise
13. 1 teaspoon black peppercorns
14. 1 teaspoon coriander seeds
15. 1 teaspoon crushed red pepper
16. 1/2 teaspoon cumin seeds
17. 1 teaspoon tomato paste
18. 2 cups water
19. 1 tablespoon honey
20. Freshly ground pepper
21. 1 tablespoon unsalted butter
22. 6 mint leaves, chopped

Directions

1. In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
2. In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
3. In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.
4. Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.

Make Ahead

The cucumber soup and shrimp sauce can be refrigerated overnight separately. Reheat the shrimp sauce gently before using.

Notes

If you are short on time, the cucumber-avocado soup is delicious on its own. Just follow the recipe through step 1, then serve with a drizzle of olive oil and chopped mint.

Chocolate and Banana

2012-07-07T20:45:00.002-07:00

Satisfy that chocolate craving with a drizzle of melted chocolate chips over banana slices for an easy treat.

Makes 1 serving

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

1 tablespoon semisweet chocolate chips
1/2 banana, thinly sliced
1 tablespoon nonfat vanilla yogurt

Melt chocolate chips in a small bowl in the microwave. Top banana slices with the chocolate and yogurt.

NUTRITION INFORMATION: Per serving: 117 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 2 g fiber; 14 mg sodium; 277 mg potassium.

1 1/2 Carbohydrate Servings

Tropical fruit Salad

2012-07-07T20:43:00.001-07:00

Yield 6 servings (serving size: 1 cup)

Ingredients

* 2 cups (1-inch) cubed fresh pineapple
* 1 cup chopped peeled papaya or mango
* 1 cup sliced peeled kiwifruit (about 3 kiwifruit)
* 1 cup red seedless grapes
* 2/3 cup (1/4-inch-thick) slices carambola (star fruit; about 1)
* 1/4 cup flaked sweetened coconut
* 3 tablespoons honey
* 2 tablespoons fresh lime juice

Preparation

Combine first 6 ingredients in a medium bowl. Chill at least 30 minutes.

Combine honey and juice in a small bowl, and toss with fruit just before serving.
Nutritional Information

Ice Cream Sandwich Desserts Recipe

2012-07-07T20:23:00.002-07:00

Ingredients

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts

Directions

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.