Casa Baluarte Filipino Recipes

Simple Pancit Canton

noreply@blogger.com (Casa Baluarte) — Fri, 14 Jun 2024 23:16:00 -0500

How to cook Pancit Canton that you and your family will surely love!

There are many variations of Filipino Noodles and Pancit Canton is one of my favorite. Not only it is easy to make but also very delicious! Pancit Canton is often cooked with pork, chicken or beef. This Pancit Canton recipe is cooked with pork, Chinese sausage and shrimps, slathered with thick and savory sauce. The brand I normally when use when cooking Pancit Canton is Excellent. One can never go wrong with this Pancit Canton brand.

Pancit Canton cooking video

Pancit Canton is often served with calamansi or lemon wedges to give it a sour twist. Some like to eat it with hard boiled eggs. We also have amazing Pancit Bihon, Palabok and Bam-i recipes that you might want to check out below. Follow Casa Baluarte Filipino Recipes on Facebook, Instagram, Pinterest and YouTube for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

cooking oil
3 Chinese sausage
1 medium carrot
12 pieces green beans
3 celery sticks
1 small red bell pepper
1 small green bell pepper
2 cups cabbage
1 medium onion
5 cloves garlic
1 lb pork
salt and pepper to taste
1 Knorr chicken cube
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon achuete powder (optional)
3-4 cups pork broth or water
1/2 lb shrimp
16 ounces pancit canton
1 tablespoon sesame oil
calamansi or lemon wedges

Instructions

Heat wok over medium heat and add 2 tablespoon cooking oil. Add Chinese sausage and cook for about a minute. Set aside.
Add carrots to the wok, cook for 2 minutes or half-tender. Add green beans, cook for 2 minutes. Add celery and bell peppers. Allow to cook until half-tender for about 2 minutes. Add cabbage and toss. Cook for a minute. Set aside.
Using the same wok, add a tablespoon of cooking oil. Add onion and garlic. Saute for a minute or until fragrant. Add pork and cook until lightly browned.
Season with ground pepper, Knorr chicken cube, soy sauce and oyster sauce. Let it cook for 3 minutes. Add achuete powder and mix well.
Pour in pork broth or water. Bring into a boil and simmer until pork is tender, adding more water or broth as needed while stirring occasionally.
Add shrimps and gently stir. Cook for 2 minutes. Add fried Chinese sausage, cook for few minutes.
Add the Pancit Canton. Gently mix the noodles from bottom to top to evenly cook the noodles. Let the noodles cook for 5 minutes while continuously tossing until completely coated with sauce and noodles is a little chewy.
Drizzle with sesame oil and add the mixed vegetables. Toss well to combine. Season with salt as needed.
Turn off the heat and serve while hot. Best when served with calamansi or lemon wedges to give it a sour taste. Enjoy!

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Pancit Bam-i

Palabok

Pancit Bihon

Pancit Habhab

Shrimp with Oyster Sauce

noreply@blogger.com (Casa Baluarte) — Mon, 3 Jun 2024 22:07:00 -0500

Learn how to make Shrimp with Oyster Sauce. This Shrimp with Oyster Sauce recipe is so easy to make and so tasty! It is so simple and a quick dinner recipe idea that your family will love. See easy to follow cooking video.

Shrimp with Oyster Sauce cooking video

Use peeled or whole shrimp or whatever is available. Check related shrimp recipes below. Click on links below the pictures to see complete recipes and easy to follow cooking videos. See easy to follow cooking video on how to make Shrimp with Oyster Sauce.

Ingredients:

1 lb large shrimp, cleaned
1 teaspoon cornstarch
1/4 cup oil
2 tablespoon butter
6 cloves of garlic, chopped
1 thumb size ginger, minced
3/4 chili peppers (optional)
green onions for garnishing

Sauce:

1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 cup water
1 teaspoon sesame oil
1/4 teaspoon ground pepper

Instructions:

Using a scissor, make a long slice along the back of the shrimp to remove the gray vein and trim off tendrils. Rinse well and pat dry using a paper towel.
In a bowl, combine shrimp and cornstarch. Toss well to coat each shrimp. Set aside.
In a bowl, combine oyster sauce, soy sauce, water, ground pepper and sesame oil. Stir well and set aside.
Add oil in a heated wide pan. Add shrimps and cook until lightly brown. Set aside.
Add butter and allow to melt. Add garlic and ginger. Cook until fragrant for about a minute.
Add sauce mixture and simmer until sauce starts to thickens.
Add shrimps and toss well to coat each shrimp with the sauce.
Garnish with chili peppers and green onions. Cook for another minute.
Transfer in a serving plate and serve warm, Enjoy!

Related:

(click links below the pictures to see complete recipes and cooking videos)

Butter Garlic Shrimp

Chili Garlic Shrimp

Salt and Pepper Shrimp

Stir Fry Shrimp and Vegetables

Pork Hock with Beans

noreply@blogger.com (Casa Baluarte) — Sun, 2 Jun 2024 19:02:00 -0500

How to cook Pork Hock or Pata. This Pork Hock or Pork Pata with Beans recipe is a must try. I know pork hock recipe is not for everyone so feel free to use other cut of pork or beef with fat like bottom round or beef shoulder. See below Pork Hock or Pata with Beans easy to follow cooking video.

This Pork Hocks or Pork Pata recipe is super tender and melts in your mouth with an amazing flavor. This Pork Hocks or Pork Pata is my own recipe inspired from my famous Filipino-style Callos, a hearty dish made of beef tripe and Chinese sausage.

Follow Casa Baluarte Recipes on Facebook, Instagram, Pinterest and YouTube for more easy to follow recipes and cooking videos. Check related recipes below by clicking on links below the pictures to see complete recipes and cooking videos.

Ingredients

2 Chinese sausage
2-3 lbs pork hock (pata)
water as needed
3 pieces bay leaves
2 tablespoon cooking oil
ground pepper
salt as needed
1-2 tablespoon brown sugar or to taste
1/2 teaspoon paprika
8 ounces tomato sauce
15 ounces pork and beans
1 small onion
3 cloves garlic
1 small red bell pepper
1 small green bell pepper
1/2 cup sweet peas

Instructions

Using a semi-deep pot, heat over medium heat and add cooking oil.
Add Chinese sausage and cook for about a minute. Set aside.
Add pork (pata) hock and sear until browned. Set aside.
Add onion and garlic. Cook until fragrant for about a minute.
Return pork hock to the pot. Add bay leaves, 1/2 teaspoon ground pepper and enough water to cover the pork. Cover pot and bring into a boil. Once it starts to boil, reduce heat to simmer until pork is tender. Remove scum that float. Add more water as needed.
If using a pressure cooker or a insta-pot, cook for 30-40 minutes.
Add paprika, a teaspoon salt and tomato sauce. Gently stir and continue to cook for 10 minutes or sauce start to thicken.
Add brown sugar and ground pepper as needed. Gently stir to combine.
Add Chinese sausage and pork and beans. Gently stir to combine. Cook for about 5 minutes.
Add bell peppers and sweet peas. Gently stir to combine. Cook for a minute.
Remove from heat and serve hot. Enjoy!

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Paksiw na Pata

Pork Binagoongan

Mongolian Pork

Pork Bistek

Pork Hamonado

Pinangat

noreply@blogger.com (Casa Baluarte) — Fri, 12 Apr 2024 19:12:00 -0500

How to cook Pinangat na Isda or Pangat na Isda.

See Casa Baluartes version on how to make Pinangat na Isda using tilapia. This simple Pinangat recipe is so simple to make and very healthy. Feel free to use any fish available.

Pinangat na Isda or Pangat is one of Filipinos favorite fish dish where fish is stewed and simmered in sour broth with ginger, garlic and tomatoes. Some like it with other vegetables like eggplant or bitter melon or both.

Follow Casa Baluarte Filipino recipes on Facebook, Instagram, Pinterest and YouTube for more delicious home-cooking recipes and easy to follow cooking videos. Check related recipes below. Click on name links below the pictures to see complete recipes.

Ingredients

2 large Tilapia about 2 lbs
1/2 teaspoon ground pepper
salt to taste
2 knob ginger
5 cloves garlic
2 large tomato
1 cup water
1 tablespoon soy sauce
1/2 cup vinegar
1 teaspoon sugar as needed
2 tablespoon oil
green onions

Instructions

Arrange fish in a pan. Season ground pepper and salt. Add ginger, garlic and tomatoes.
Add water, soy sauce and vinegar, and bring into a quick boil for about 5 minutes.
Cover pan and continue to simmer over medium heat for about 20 minutes.
Add sugar to taste and more salt or fish sauce as needed. Cook for few minutes.
Add cooking oil and top with green onions. Cover and cook for a minute.
Remove pan from heat and serve hot with rice. Enjoy!

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Bangus Bistek

Escabeche

Sinigang na Isda

Chicken Asado

noreply@blogger.com (Casa Baluarte) — Sun, 24 Mar 2024 20:32:00 -0500

How to make Chicken Asado, Pinoy style. Chicken Asado or Asadong Manok is a delicious Filipino chicken dish that is simple and easy to make using basic ingredients. This Chicken Asado or Asadong Manok is so flavorful where chicken is marinated in citrusy marinade and simmered in a tomato base sauce with potatoes and bell peppers.

Give this Filipino Chicken Asado recipe a try. Follow Casa Baluarte Recipes on Facebook, Instagram, YouTube and Pinterest for more delicious recipes and easy to follow cooking videos. Check related Chicken recipes below. Click on name links below the pictures to see complete recipe.

Ingredients

3 lbs chicken, cut into pieces
1/4 cup calamansi or lemon juice
1/4 cup soy sauce
1/2 teaspoon ground pepper
cooking oil
2 medium potatoes, cut into pieces
1 medium onion, sliced
4 cloves of garlic, chopped
2 medium tomatoes, sliced
3 pieces bay leaves
1/2 cup tomato sauce
1/2 cup water
1 small red bell pepper, sliced
1 small green bell pepper, sliced
ground pepper, sugar and fish sauce to taste

Instructions

In a large bowl, combine chicken, calamansi juice, soy sauce and ground pepper. Allow to marinate for at least an hour. Drain well, reserving liquid.
In a wide pan over medium heat, add enough cooking oil. Add potatoes and cook until lightly browned. Remove potatoes and set aside. Discard excess oil from pan, leaving about 2 tablespoon.
Saute onion and garlic, cook until aromatic. Add tomatoes, cook until softened.
Add marinated chicken and cook until lightly brown for about 10 minutes.
Add reserved marinade, bay leaves, tomato sauce and water. Bring into a boil. Lower heat and cover pan. Cook for about 20 minutes or until chicken is tender and cooked through.
Season with more ground pepper, sugar and fish sauce as needed. Continue to cook until sauce starts to thicken.
Add fried potatoes and cook until tender.
Add bell peppers and continue to cook for about 2 minutes.
Remove pan from heat and serve while hot. Enjoy!

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Chicken Afritada

Chicken Caldereta

Chicken Tapa

Pork Liver Afritada

noreply@blogger.com (Casa Baluarte) — Wed, 27 Sep 2023 05:19:00 -0500

Pork Liver Afritada

This Pork Liver Afritada recipe is a delicious recipe for liver lover. This Pork Liver Afritada recipe is similar to Chicken or Pork Afritada but pork liver is used. Pork Liver Afritada is very easy to make and an ideal weekday meal.

Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

3 tbsp Cooking Oil
1 medium Carrot, cut into strips
1 medium Potato, cut into strips
1 medium Onion, sliced
4 cloves of Garlic, sliced
2 pieces Tomato, sliced
1 lb Pork Liver, cut into strips
1/2 tsp cracked Peppercorn
2 pieces Bay Leaves
1 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Vinegar
1/2 cup Water
1 cup Tomato Sauce
Salt to taste
Sugar as needed
1 medium Bell Pepper
1/2 cup Green Peas

Instructions

In a wide pan, heat and add cooking oil. Add carrots and cook for few minutes. Add potatoes and cook for few minutes or until almost tender. Set aside.
Using the same pan, add onion and cook until soft. Add garlic and cook until fragrant. Add tomatoes and cook until soft. Add pork live and let it cook until lightly browned.
Season with cracked peppercorn and bay leaves. Add soy sauce and oyster sauce. Stir to combine. Add vinegar and water. Bring into a quick boil before stirring.
Add tomato sauce and stir well to combine. Simmer until pork liver is fully cooked. Season with salt and sugar to taste.
Add fried carrots and potatoes, bell peppers and green peas. Gently stir and allow to cook for few minutes or until vegetables are fully cooked. Serve warm over rice and Enjoy!

How to Cook Liver Afritada

Salted Peanuts Recipe

noreply@blogger.com (Casa Baluarte) — Thu, 21 Sep 2023 08:48:00 -0500

Salted Garlic Peanuts

My friend Neneth shared to us her famous Salted Peanuts or Adobong Mani recipe infused with lots of garlic and some siling labuyo or chili peppers. Adding chili peppers can always be optional so give this flavorful and crunchy Salted Garlic Peanuts or Adobong Mani recipe a try.

Salted Peanuts or Adobong Mani is one of Filipinos favorite street food. Adobong Mani is very easy to make and a great business idea. Adobong Mani or Salted Peanuts is usually eaten as snack, an appetizer, or pulutan. Peanuts are pan-fried and infused with garlic, salt or with or without chili peppers.

Follow Casa Baluarte Recipes on Facebook, Instagram, YouTube and Pinterest for more easy to follow cooking videos and home-cooking recipes.

Ingredients

4-5 cups Cooking Oil
1 kilo raw Peanuts, with or without skin
2 heads Garlic, peeled and thinly sliced
1 tbsp Salt or to taste
5 Siling Labuyo (chili peppers), optional

Adobong Mani

Instructions

Using a wok, heat and add cooking oil. Allow to heat over medium-low heat. Gently add peanuts and cook over medium-low heat for about 7-10 minutes while stirring constantly to avoid the peanuts from burning.
Add garlic to the wok and let it cook for about 3-5 minutes while stirring constantly or until peanuts and garlic turns lightly brown. Turn off the heat. The residual heat will allow them to cook further.
Drain excess oil using a sieve and transfer in a mixing bowl. Sprinkle the peanuts with salt while still warm and mix well. Add chopped chili peppers (or not) and mix well. Serve while warm or allow to cool before transferring in a closed container. Enjoy!

Pancit Habhab

noreply@blogger.com (Casa Baluarte) — Thu, 7 Sep 2023 19:03:00 -0500

Pancit Habhab Recipe

How to make Pancit Habhab. Pancit Habhab also known as Pancit Lucban originated from the Quezon province. Pancit Habhab looks similar to Pancit Canton, but there are not the same. I find Pancit Habhab more delicious and tasty compare to other Filipino noodles I have used.

Pancit Habhab or Pancit Lucban is eaten out of banana leaf but can be optional if you don't have access to it, often top with vinegar. For this recipe, we used pork belly and pork liver. Feel free to add your type of meat based on your preferences. I also used carrots, sayote and bok choy or pechay. Simple right? Give this recipe a try! Let me know how you like it.

Check related Filipino Noodles/Pancit recipes below. Click on name links below the pictures to see complete recipes and cooking instructions. Follow Casa Baluarte Recipes on Facebook, Instagram, Pinterest and YouTube for more delicious recipes and easy to follow cooking videos.

Ingredients:

3 tbsp cooking oil
1 large carrot, cut into strips
1 large sayote (chayote), cut into strips
1 large onion, sliced
6 cloves of garlic, chopped
1 lb pork belly, sliced
200 grams pork liver, sliced
2 pieces Knorr pork cubes
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp ground pepper
6 cups of water or (unsalted) pork broth
500 grams Pancit Habhab
1 bunch bok choy (pechay)
vinegar or calamansi for garnishing
salt as needed

Instructions:

Using a wide pan or a wok, heat and add cooking oil. Add carrots and sayote. Let it cook for few minutes or half-tender. Remove from the wok and set aside.
Using the same wok, saute onions and garlic until soft and aromatic for about a minute. Add pork belly and let it cook until lightly browned while stirring occasionally for about 5 minutes over medium heat. Add pork liver and stir. Allow to cook for few minutes or until lightly browned.
Add pork cubes, soy sauce, oyster sauce and ground pepper. Stir to combine and allow to cook for few minutes. Add water or broth. Stir well to combine. Bring into a boil and let it cook for about 25 minutes or until pork is tender.
Add pancit habhab to the wok. Gently stir to combine. Let it cook until noodles turns soft while constantly stirring. Add a cup of water or unsalted broth as needed. Taste to see if salt is needed and add accordingly.
Add carrots and sayote to the wok. Gently toss to combine. Let it cook for a minute. Add the bok choy and gently toss to combine. Let it cook for a minute or two. Serve hot and Enjoy!

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Pancit Canton Bihon

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Pancit Bihon

Chili Garlic Shrimp Recipe

noreply@blogger.com (Casa Baluarte) — Tue, 4 Jul 2023 06:38:00 -0500

Chili Garlic Shrimp

How to make the famous Chili Garlic Shrimp at home. Chili Garlic Shrimp is so easy to make and can be ready in less than 30 minutes. Chili Garlic Shrimp is one of the best shrimp recipe for dinner. It has that spicy, garlicky, sticky, sweet and savory flavor best when served with steamed rice. Chili Garlic Shrimp is so finger-licking good loaded with big flavours!

Give this delicious Chili Garlic Shrimp recipe a try. Check related shrimps recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

2 tablespoon oil or butter
10 cloves of garlic, chopped
1 tablespoon grated ginger
1/2 teaspoon chili flakes
1/2 cup sprite or 7-up
2 tablespoon sweet chili sauce
2 tablespoon banana ketchup
1/2 tablespoon oyster sauce
1 1/2 lbs large shrimps, deveined
6 pieces Finger Chilies, sliced
1 stalk green onion, sliced

Instructions

Using a wide pan or a wok, heat and add cooking oil over medium heat. Add garlic and stir. Cook until aromatic for about a minute. Add grated ginger. Stir and cook until fragrant or slightly browned for about a minute. Add chili flakes and do a quick stir.
Add sprite or 7-up, sweet chili sauce, ketchup and oyster sauce. Stir to combine and continue to simmer over low heat until sauce slightly thickens, while stirring occasionally for about 3-5 minutes.
Add shrimps and gently stir to coat each shrimp with sauce. Let it cook for a minute or two. Add finger chilies and gently stir. Let it cook for about a minute or until shrimps are cooked through. Remove shrimps from heat, so they don't overcook. Transfer in a serving dish and garnish with slices of green onions. Serve immediately with steamed rice. Enjoy!

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Shrimps in Oyster Sauce

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Green Mango Salad

noreply@blogger.com (Casa Baluarte) — Fri, 30 Jun 2023 05:53:00 -0500

This Filipino version of Green Mango Salad also known as Ensaladang Mangga is so appetizing and refreshing. Green Mango Salad is a great side dish with fried or grilled fish, seafood and meat.

Make this today and share with family and friends. Learn how to make this Green Mango Salad or Ensaladang Mangga by watching the easy to follow video below. The instructions below will guide you every step of the way.

This vibrant dish is so delicious and is easy to make using green (unripened) mangoes, onions, tomatoes, green onions over sauteed shrimp paste dressing. Green Mango Salad is simple and full of wonderful flavor.

Ingredients

1-2 large green mango (manibalang), peeled and cut into thin strips
1 small red onion, peeled and thinly sliced
2 medium tomato, thinly sliced
1 green onion, thinly sliced
1/4 cup vinegar
1 tbsp sauteed shrimp paste (ginisang bagoong)
1 tsp canola or olive oil
1/4 tsp ground pepper
1 tbsp white sugar

Instructions

In a bowl, combine green mango, red onion, tomatoes and green onions. Toss gently to combine.
In a bowl, combine vinegar, sauteed shrimp paste, oil, ground pepper and sugar. Whisk gently until well blended.
Pour-in bagoong dressing into the mango mixture. Toss gently until well blended. Refrigerate for at least 15 minutes before serving. Best when served as a side dish with fried or grilled fish, seafood or meat. Enjoy!

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Kinilaw na Isda

Sinigang na Isda

noreply@blogger.com (Casa Baluarte) — Tue, 27 Jun 2023 09:04:00 -0500

Sinigang na Isdang Maya-Maya

How to cook a simple Sour Soup Fish or Sinigang na Isda. This time I used fresh catch Maya-Maya or Red Snapper. So simple to make, healthy and delicious! Feel free to use other kind of fish like milk fish, salmon, pompano or whatever is available. Batuan or batwan not available? Feel free to use sinigang mix or other souring ingredients.

Give this delicious Sour Soup Fish or Sinigang na Isda recipe a try. Check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more easy to follow cooking videos and delicious home-cooking recipes.

Ingredients

2-3 cups of water
1 large onion, cubed
2 medium tomatoes, cubed
4-5 pieces batuan or batwan
1/2 teaspoon ground pepper or to taste
1 tablespoon fish sauce
around 2 lbs Maya-Maya fish, cut into serving pieces
1 tablespoon Knorr sinigang powder or to taste
4-5 pieces finger chilies
2 green onions, sliced
2-3 cups kangkong leaves

Instructions

Bring water into a boil. Add onions, tomatoes and batuan (batwan). Season with ground pepper and fish sauce. Stir to combine and cover pot. Simmer over medium-low heat for about 10 minutes.
Add fish and continue to simmer for about 3-4 minutes of until fish is almost done. Add sinigang powder and gently stir. Add finger chilies and allow to cook for 2 minutes. Add green onions and kangkong leaves. Let it simmer for few minutes.
Add salt if needed. Remove pot from heat and serve while hot. Enjoy!

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Sinigang na Baka

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Sinampalukang Manok

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Bangus Steak

noreply@blogger.com (Casa Baluarte) — Fri, 23 Jun 2023 08:47:00 -0500

Bangus Steak / Filipino Fish Steak

How to make a budget friendly Bangus Steak or Filipino Fish Steak. Bangus Steak or Filipino Fish Steak is made of fried boneless bangus or milk fish simmered in tangy and savory sauce topped with fried garlic and onions. Bangus Steak is another version of the famous Filipino Bistek. this Bangus Steak or Filipino Fish Steak is easy to make using simple and affordable ingredients. You can also use other fish like mackerel, tilapia, and many more.

Give this Bangus Steak recipe a try and make sure to cook extra rice! It is also kids friendly and a great busy weeknights dish that the whole family would truly enjoy. Don't forget to check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooked recipes and easy to follow cooking videos.

How to Cook Bangus Steak Video

Ingredients

1 large (around 2 lbs) boneless bangus, cut into serving pieces
salt as needed
1 tablespoon flour
2 large onions, cut into rings
8 cloves of garlic, chopped
cooking oil for frying
10-12 pieces calamansi, juiced
1/4 cup vinegar
1/4 cup water
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar or to taste
1 teaspoon black pepper
1 teaspoon cornstarch (optional) diluted in 2 tablespoon water

Instructions

In a medium bowl, combine calamansi juice, vinegar, water, soy sauce, oyster sauce, sugar and ground pepper. Stir well and taste if more sugar or salt is needed. Set aside.
Pat dry both side of the bangus using a paper towel. Season with a pinch of salt and lightly coat with flour. Hint: flour will help prevent the hot oil from splattering and will also keep the fish crunchy.
In a wide pan, heat enough cooking oil over medium heat. *make sure oil is hot enough before you start frying. Add sliced onions and quick cook for about 30 seconds and set aside. Using the same pan with oil, gently add the bangus and fry fish until medium brown. Flip to cook the other side of the fish. Gently remove the fish from the pan, drain excess oil and set aside.
Remove most of the used oil (discard) leaving around 2-3 tablespoon. Add chopped garlic and cook until light brown. Set aside a tablespoon of fried garlic for later use. Pour-in calamansi-soy sauce mixture to the pan. Stir well and let it simmer over low heat for about 5 minutes or slightly reduced while stirring occasionally. Gently add the cornstarch mixture and stir well. Simmer until slightly thicken while stirring occasionally.
Add fried bangus to the pan and let it cook for about 2 minutes. See cooking video above for details. Top with fried garlic and onions. Transfer in a serving plate and serve warm with steamed rice. Enjoy!

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(click on name links below the pictures to see complete recipes)

Spanish Style Bangus

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Paksiw na Bangus at Gulay

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Adobong Manok Recipe

noreply@blogger.com (Casa Baluarte) — Fri, 16 Jun 2023 08:32:00 -0500

Chicken Adobo

How to make a delicious Chicken Adobo or Adobong Manok Filipino-style. Check out this easy Chicken Adobo or Adobong Manok recipe by my Kumareng Rechel of Molo, Iloilo City. Super easy to make yet packed with flavours using basic ingredients that you may already have in your pantry and fridge. This Ilonggo-style Chicken Adobo recipe is a little spicy from using finger chilies. Don't like it spicy? Just skip the finger chilies.

Give this delicious Chicken Adobo Filipino-style or Adobong Manok recipe a try. Make sure to cook extra rice as you will be needing it. This 2 lbs Chicken Adobo recipe is good for 4-6 people, depending the appetite. Check the Chicken Adobo easy to follow cooking video below. Follow Casa Baluarte Recipes on Facebook, Instagram, YouTube and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos. Don't forget to check related recipes below. Click on name links below the pictures to see complete recipes.

Cooking Chicken Adobo Video

Ingredients

2 tablespoon cooking oil
1 large onion, chopped
6-8 cloves of garlic, chopped
2 lbs chicken parts
1 cup vinegar
1/2 cup water
1/4 cup soy sauce
3 pieces bay leaves
1/2 teaspoon ground pepper or to taste
1-2 tablespoon brown sugar or to taste
1 tablespoon oyster sauce
salt as needed
6-8 pieces finger chilies (optional)

Instructions

Using a wide pan, heat and add cooking oil. Add onions and cook until soft for about a minute or less. Add garlic and allow to cook until fragrant for about a minute. Add chicken parts and stir to combine. Allow chicken to cook until lightly browned for about 5 minutes while stirring occasionally.
Add vinegar and bring into a quick boil without stirring. Add water, soy sauce, bay leaves, ground pepper and sugar. Bring into a quick boil and stir to combine. Add oyster sauce and stir well. Lower heat and simmer for 20-30 minutes until chicken are cooked through and sauce is reduced. Taste to see if salt and more sugar is needed. Adjust taste accordingly.
Add chili peppers and gently stir to combine. Allow to cook for few minutes. Remove pan from heat, transfer in a serving plate and serve with steamed rice. Enjoy!

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Pork Belly Adobo

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Pork Ribs Adobo with Beans

Pork Belly and Pusit Adobo

Kinilaw na Isda

noreply@blogger.com (Casa Baluarte) — Wed, 26 Apr 2023 06:53:00 -0500

How to make Kinilaw na Isda using fresh tuna with coconut milk. Kinilaw na Isda is the Filipino version of Hispanic American Ceviche and a little similar to Hawaiian Poke. Kinilaw na Isda is a Filipino delicacy usually served as an appetizer or pulutan or as a main dish.

The word "Kinilaw" is derived from the Visayan term "kilaw" which means eaten fresh. Kinilaw na Isda is mainly made of raw fish or shrimp in a vinegar-based dressing. No tuna fish? No problem. You can use maya maya, lapu lapu and more. This Kinilaw na Isda na tuna is made special by adding coconut cream.

Give this delicious Kinilaw na Isda or Tuna Kinilaw recipe a try. Easy to make and no cooking needed. Don't forget to check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

INGREDIENTS

500 grams fresh boneless tuna, rinsed and cubed
1 1/2 cup vinegar
salt as needed
12 pieces calamansi or 1 piece lemon juice
2 knob ginger, sliced
3 seeded tomatoes, sliced
1 large onion, sliced
4 pieces siling labuyo, chopped
4 pieces finger chilies, chopped
1 teaspoon sugar
1 cup coconut cream
2-3 pieces green onion, green only

INSTRUCTIONS

Place tuna in a deep bowl. Sprinkle with salt and toss to combine. Add 1 cup vinegar and mix well. Refrigerate and let it sit for at least 15 minutes. Drain excess vinegar using a colander and discard vinegar.
Transfer drained tuna in a wide bowl. Add 1/2 cup vinegar, calamansi or lemon juice, ginger, tomatoes, onions, siling labuyo, finger chilies, sugar and salt to taste. Toss well to combine.
Add coconut cream to the bowl and green onions. Mix well to combine. Cover bowl and refrigerate for at least 2 hours before serving. Best when served cold. Serve as pulutan or side dish. Enjoy!

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Tokwa at Baboy

Pancit Bihon

noreply@blogger.com (Casa Baluarte) — Tue, 18 Apr 2023 07:28:00 -0500

How to cook the classic Filipino Pancit Bihon. Pancit Bihon is the famous Filipino stir-fry noodles and by far one of the most popular Filipino style noodles using rice noodles mixed with pork or chicken or mixed and vegetables. Pancit Bihon is the perfect dish for snack and special occasions, and always the crowds favorite.

Give this delicious Pancit Bihon recipe a try. So easy and quick to make and full of delicious flavor. Don't forget to check related noodles recipe below. Click on name links below the pictures to see complete recipes.

Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

INGREDIENTS

cooking oil
1 large carrot, sliced
1 small cabbage, sliced
4 pieces Chinese sausage, sliced
1/2 teaspoon achuete powder
1 large onion, chopped
5 cloves of garlic, chopped
600 grams chicken, bone-in or boneless
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 Knorr chicken cube
3 cups water or chicken broth
salt and ground pepper to taste
16 ounces rice noodles
2 tablespoon sesame oil
green onions for garnishing
calamansi or lemon wedges

INSTRUCTIONS

Soak noodles in water for about 20 minutes and drain well. Set aside.
Using a wide pan, heat and add 2 tablespoon cooking oil. Add carrots and cook until tender for about 3 minutes over medium-high heat. Add cabbage and stir well to combine. Cook for about 2 minutes. Remove and set aside.
Using the same pan, add 3 tablespoon cooking oil. Add Chinese sausage and allow to cook for few minutes. Remove and set aside.
In the same pan, add achuete powder and do a quick stir. Add onions and cook until soft for about 30 seconds. Add garlic and cook until fragrant for about a minute. Add chicken and stir well. Cook for about 10 minutes while stirring occasionally.
Season with ground pepper, soy sauce, oyster sauce and Knorr chicken cube. Stir well and cook for few minutes.
Add water or chicken broth and do a quick stir. Let it simmer for about 20 minutes or until chicken is fully cooked while stirring occasionally. Add a cup of water if needed. Season with salt and pepper as needed.
Submerge noodles into the liquid and gently stir while loosening the strands. Gently toss and stir until noodles are cooked liquid is absorbed, adding hot water if needed.
Drizzle with sesame oil and toss well to combine. Add Chinese sausage, carrots and cabbage. Gently toss and stir to combine. Garnish with green onions and calamansi or lemon wedge. Set warm and enjoy!

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Pork Binagoongan Recipe

noreply@blogger.com (Casa Baluarte) — Sat, 15 Apr 2023 07:02:00 -0500

How to make Pork Binagoongan

Pork Binagoongan is a popular Filipino pork dish where pork is cooked with shrimp paste or bagoong and simmered in coconut cream or milk until meat is tender. Pork Binagoongan is a delicious combination of salty, sweet and spicy that is sure one of Filipinos favorite pork dish. There are few versions on how to make Pork Binagoongan and this recipe calls for eggplant or talong. Adding eggplant in this recipe is optional but a great addition to this delicious pork dish.

Pork Binagoongan is a crowd pleaser any day and special occasion paired with steamed rice. Pork Binagoongan is easy to cook and made with minimal ingredients that you may already have in your pantry. Feel free to adjust each ingredients according to your liking. Watch video below to see how easy to make Pork Binagoongan sa Gata with Talong. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos. Check related recipes below. Click on name links below the pictures to see complete recipes.

INGREDIENTS

1 tablespoon Oil
600 grams Pork Belly, cut into cubes
3 small Eggplant, cut into serving pieces
1 medium Onion, sliced
3 cloves Garlic, chopped
2 medium Tomatoes, chopped
2 pieces Siling Labuyo, chopped
3 tablespoon Ginisang Bagoong
2 tablespoon Vinegar
1 cup Water or as needed
1 tablespoon Sugar or to taste
Salt and Pepper to taste
1 1/2 cup Coconut Cream
4 pieces Finger Chilies

INSTRUCTIONS

In a wide pan, heat and add cooking oil. Add pork belly and allow to cook until brown while stirring occasionally. Remove pork and set aside. Remove excess oil from the pork belly if needed leaving enough for frying the eggplants.
In the same pan, add eggplant and fry until lightly browned. Remove eggplant and set aside.
In the same pan, add onions and allow to cook for 30 seconds. Add garlic and cook until fragrant. Add tomatoes and cook for a minute or until soft.
Add siling labuyo and sauteed bagoong. Let it cook for a minute. Add browned pork and stir to combine. Cook for a minute.
Add vinegar and let it simmer for few minutes. Pour in water and quick stir to combine. Cover pan and let it simmer over medium-low heat for about 30 minutes or until pork is tender while stirring occasionally.
Season with sugar, ground pepper and salt to taste. Pour in coconut cream and stir well to combine. Cover pan and allow to simmer until oil from coconut cream starts to render.
Add fried eggplant and finger chilies. Gently stir and allow to cook for few minutes. Remove pan from heat and serve hot with steamed rice. Enjoy!

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Sweet Chili Crabs

noreply@blogger.com (Casa Baluarte) — Sat, 8 Apr 2023 09:58:00 -0500

How to make Sweet Chili Crabs

My version on how to cook Sweet Chili Crabs. Cooked in thick sweet and spicy sauce made of sweet chili sauce, tomato ketchup and lemon soda. Steamed crabs tossed in savory sweet chili sauce. Be prepared to get messy! Sweet Chili Crabs is surprisingly easy and quick to make. The best part of this Sweet Chili Crabs recipe is the sauce! The sauce is excellent specially when served over steamed rice.

Give this Sweet Chili Crabs recipe a try. You can use the same sauce ingredients with shrimps instead of crabs. Check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

INGREDIENTS

4 lbs fresh crabs
water for steaming
1/4 cup cooking oil
1 head garlic, chopped
3 knob ginger, grated
3 siling labuyo (wild pepper)
1 cup sweet chili sauce
1 cup tomato or banana ketchup
2 cup lemon soda (7-up or sprite)
1 tbsp brown sugar or to taste
salt to taste
1 tbsp cornstarch (diluted in 1/4 cup water)
6 finger chilies (sliced)

INSTRUCTIONS

Place crabs in a steamer over a pot of boiling water. Steam for 7-10 minutes or until changes color or red all around the shell. Be careful not to over-steam the crabs. Allow to cool and cut crabs in halves. Set aside.
Using a wide wok or a pan, heat and add cooking oil. Add garlic and cook for a minute. Add ginger and cook until fragrant. Add siling labuyo and allow to cook for 30 seconds.
Add sweet chili sauce, ketchup and lemon soda. Mix well and simmer until sauce turns slightly thick while stirring occasionally.
Add sugar and salt to taste. Add cornstarch mixture and gently stir. Continue to simmer while stirring for few minutes or until sauce thickens.
Add crabs to the sauce. Gently toss making sure that the crabs get covered with the sauce. Cook for few minutes.
Garnish with finger chilies and toss well to combine. Cook for a minute. Remove pan from heat and serve with steamed rice. Enjoy!

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Pork Caldereta with Liver

noreply@blogger.com (Casa Baluarte) — Wed, 5 Apr 2023 07:26:00 -0500

Pork Caldereta with Liver

How to make Pork Caldereta or Kaldereta with Liver and not just liver spread. Pork Caldereta is a Filipino tomato based stew. Pork Kaldereta is a popular Filipino pork dish specially during special occasions. It is similar to Afritada and Mechado, I think the difference is Caldereta or Kaldereta in made more delicious by adding liver spread. With this Pork Caldereta recipe, I added chunks of pork liver and it made it more flavorful.

There are many versions on how to cook Caldereta or Kaldereta. From Chicken Caldereta to Beef Caldereta, Pork Caldereta and I must say I like them all. Some Caldereta recipes calls for cheese, some even uses coconut milk and some adds milk or all purpose cream. This Pork Kaldereta recipe, I added fresh chunks of pork liver. Add chili peppers if you like it spicy.

Check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Pork Caldereta Cooking Video

INGREDIENTS

cooking oil
1 medium carrot, sliced
2 small potatoes, cubed
1 large onion, sliced
4 cloves of garlic, chopped
3 tomatoes, sliced
2 lbs pork belly, cubed
1/2 tsp ground pepper to taste
1 Knorr (chicken or pork) cube
2 tbsp soy sauce
200 grams tomato sauce
2 cups water or more if needed
2 tbsp liver spread
1 tbsp sugar or to taste
fish sauce to taste
2 tbsp liver spread
2 medium bell peppers, cubed
salt if needed

INSTRUCTIONS

Heat oil over medium-high heat and sear carrots and potatoes for 5-7 minutes. Remove from oil and set aside.
Remove excess oil, leaving around 2 tablespoons. Saute onions for 30 seconds or until soft. Add garlic and saute for a minute or until fragrant. Add tomatoes and cook until soft for about 3 minutes.
Add pork and stir. Cook until pork is lightly brown. Add ground pepper, Knorr cube and soy sauce. Stir to combine and cook for few minutes.
Add tomato sauce and let it simmer for few minutes. Add water and stir. Cover pan and let it simmer for 30 to 45 minutes until pork is tender while stirring occasionally.
Add liver spread and gently stir to combine. Season with sugar and fish sauce to taste. Stir to combine.
Add pork liver and gently stir. Let it cook for few minutes. Add potatoes and carrots. Gently stir and allow carrots and potatoes to cook for about 5 minutes. Add bell peppers and gently stir. Gently stir and let it cook for 2 minutes. Remove pan from heat and serve while hot. Enjoy!

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Pork Belly Adobo with Pusit

noreply@blogger.com (Casa Baluarte) — Thu, 30 Mar 2023 07:24:00 -0500

A tribute to my Papa, his own recipe on how to cook Pork Belly Adobo with Pusit.

If you like Adobong Pusit then this unique squid recipe is for you. It is a combination of Pork Belly Adobo with Adobong Pusit in one. Imagine having your favorite melt in your mouth Pork Belly Adobo with bites of squid. Adobong Pusit is a well-loved Filipino squid dish. A combination of savory and tasty adobo flavor best when served over steamed rice. This Pork Adobo with Pusit is different and I guarantee you will asking for more. Watch the video below on how to cook Pork Belly Adobo with Pusit.

Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos. Don't forget to check related recipes below. Click on the name links below the pictures to see complete recipes.

Pork Belly Adobo with Pusit Cooking Video

Ingredients

2 tablespoon cooking oil
2 lbs pork belly, cut into serving pieces
1 large onion, sliced
6 cloves of garlic, chopped
1 cup vinegar
1/4 cup soy sauce
1 cup water
3 pieces bay leaves
1 teaspoon peppercorns
2 tablespoon oyster sauce
1/2 teaspoon ground pepper
1 tablespoon brown sugar or to taste
salt as needed
1 lb squid, cut into 1/2 inch rings
4-5 pieces finger chilies, sliced

Instructions

Heat pan and add cooking oil. Add pork belly and sear until light brown over medium-high heat while turning sides as needed.
Push meat around the pan and add onion. Saute for 30 seconds or until translucent. Add garlic and saute for a minute or until fragrant. Stir to combine. Add vinegar and bring into a boil uncovered without stirring for about 5 minutes.
Add soy sauce, water, bay leaves and peppercorns. Cover pan and simmer over medium heat for about 20 minutes or until meat is tender while stirring occasionally. Add a half of cup of water if needed.
Add oyster sauce, ground pepper and sugar. Stir and cover pan. Continue to simmer until sauce is reduced and pork is fully tender for about 15 minutes, while stirring occasionally. Add salt if needed.
Add squid rings and gently stir to combine. Cook over high heat for 3 to 5 minutes until squid is cooked and liquid is reduced. Add finger chilies and continue to cook for about 2 minutes. Serve hot and enjoy!

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Pork Belly Adobo

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Paksiw na Bilong Bilong

noreply@blogger.com (Casa Baluarte) — Mon, 27 Mar 2023 08:39:00 -0500

Paksiw na Bilong Bilong or Hiwas recipe.

Hiwas is also known as Moon fish, one of my favorite fish specially cooked in vinegar. Paksiw na Isda is great for breakfast over garlic rice with eggs or for lunch or dinner with my favorite vegetable dish. Paksiw na Bilong Bilong or other kind of fish is easy to make and can stay for a week in the refrigerator.

Don't forget to check related fish recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more home-cooking recipes and easy to follow cooking videos.

Ingredients

2 lbs hiwas (bilong bilong), cleaned well
2 thumb size ginger, sliced
6 cloves of garlic, sliced
1/2 tsp ground pepper
salt to taste
1/2 tsp sugar (optional)
1/2 cup water
1 cup vinegar
2 red onions, sliced
4-5 finger chilies, sliced
2-3 tbsp oil

Instructions

Arrange fish in a wide pan and top with ginger and garlic. Season with ground pepper, salt and sugar to taste. Add water and vinegar.
Bring into a quick boil uncovered for about 2 minutes. Cover pan and allow to cook for 10-15 minutes or until fish is fully cooked.
Add onions and finger chilies. Cover and simmer for few minutes. Drizzle with oil and add more salt if needed. Simmer for 2 more minutes.
Remove from heat and serve warm. Enjoy!

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Paksiw na Bangus at Gulay

Ginataang Tilapia

Ginataang Hito

Ginataang Kalabasa at Tilapia

Ginataang Kalabasa

noreply@blogger.com (Casa Baluarte) — Mon, 27 Mar 2023 04:37:00 -0500

How to cook Ginataang Tilapia.

Ginataang Kalabasa is a popular Filipino dish that is rich in flavor and very nutritious. Ginataang Kalabasa is usually served with Pinaksiw or fried fish over steamed rice. This kalabasa dish is easy to prepare and simple to make. With this Ginataang Kalabasa, made special because I topped it with fried tilapia. Give it a try and let me know.

Don't forget to check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more home-cooking recipes and easy to follow cooking videos.

Ingredients

cooking oil
salt
3-4 lbs large tilapia
1 large onion, sliced
5 cloves of garlic, chopped
2 thumb size ginger, grated
large kalabasa (yellow squash), cubed
1 tsp ground pepper
2 tbsp fish sauce
2 cans 400 ml (around 3.5 cups) coconut cream
1 cup water
5 finger chilies
1 cup malunggay leaves

Instructions

Heat pan and add enough cooking oil. Pan fry tilapia until nicely brown. Remove fried tilapia and set aside.
In a clean deep pan, heat and add 2 tablespoon oil. Sauce onion, garlic and ginger until aromatic. Add kalabasa and stir. Cook for around 2 minutes.
Season with ground pepper and fish sauce. Stir to combine and cook for few minutes. Add coconut milk and water. Gently stir and let it cook for 5 to 10 minutes until kalabasa is tender.
Season with salt and add finger chilies. Cook for few minutes. Add malunggay leaves and gently stir. Top with fried tilapia and cover pan. Simmer for few minutes. Serve while hot and enjoy!

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Chicken Afritada

noreply@blogger.com (Casa Baluarte) — Wed, 22 Mar 2023 07:32:00 -0500

How to cook Chicken Afritada or Afritadang Manok.

Chicken Afritada is a famous Filipino chicken stew where chicken is cooked in tomato sauce with carrots, potatoes and bell peppers. This is how I like my Chicken Afritada. Simple and easy simmered in pineapple juice and tomato sauce.

Chicken Afritada is a simple chicken dish that is perfect for busy weeknights best served with steamed rice. Check related recipes below by clicking on name links below the pictures.

Follow Casa Baluarte Recipes on Facebook, Instagram, Pinterest and YouTube for more home-cooking recipes and easy to follow cooking videos.

Ingredients

cooking oil
1 large carrot, sliced
2 medium potato, sliced
1 large onion, sliced
4 cloves of garlic, chopped
3 large tomato, sliced
2 lbs chicken parts
1/2 tsp ground pepper
1 Knorr chicken cube
1 tbsp fish sauce
3/4 cup pineapple juice
1 cup water
200 grams tomato sauce
1 tsp sugar or to taste
salt to taste
1/2 cup sweet peas (or guisantes)
1 red and green bell peppers, sliced

Instructions

Heat pan and add 1/4 cup cooking oil. Add carrots and cook for few minutes. Add potatoes and cook for about 5 minutes or until lightly brown. Set aside. Remove excess oil leaving a tablespoon or two.
Same pan, saute onions for about 30 seconds. Add garlic, cook for about a minute. Add tomatoes, cook until soft. Add chicken and cook for 10 minutes or until lightly brown. Season with ground pepper, chicken cube and fish sauce. Stir and cook for about 2 minutes.
Add pineapple juice, water and tomato sauce. Stir to combine and cover. Cook for 25-30 while stirring occasionally over medium heat.
Add salt to taste. Continue to simmer until sauce starts to thicken. Add fried potatoes and carrots. Let it cook for 5-10 minutes until tender while stirring occasionally.
Add peas and bell peppers. Gently stir and cover pan. Allow to cook for 2 minutes. Remove from heat and serve hot with steamed rice. Enjoy!

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Gulay at Bangus

noreply@blogger.com (Casa Baluarte) — Sun, 19 Mar 2023 00:57:00 -0500

Bulanglang na Gulay at Bangus

How to make Bulanglang na Gulay with different types of vegetable and fried fish.

Bulanglang na Gulay is a healthy vegetable soup that is easy to make, so delicious and nutritious. You can add more vegetable like beans and more. If you love vegetable soup, this Bulanglang na Gulay with Fried Bangus is for you. This Bulanglang na Gulay at Bangus recipe is a boiled vegetable soup dish in rice washing topped with fried boneless bangus. It is similar to Ilonggos favorite Laswa just more vegetable.

Don't forget to check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

1- 1 1/2 lb boneless bangus
salt to taste
cooking oil for frying
3-4 cups rice washing
1 medium onion, quartered
2 thumb size ginger, sliced
3 tomatoes, sliced
1/2 tsp pepper or to taste
1 tbsp fish sauce or to taste
2-3 cups kalabasa
2 handful okra
2 large ampalaya
2 large eggplant
2 handful sigarilyas
1 large patola
2 handful saluyot leaves
2 handful malunggay leaves

Instructions

Pat dry bangus using a paper towel and season with salt. Set aside.
Heat pan and add cooking oil. Fry bangus until lightly browned and set aside.
In a deep pot, add rice washing, onions, ginger and tomatoes. Add ground pepper and fish sauce. Cover pot and bring into a boil until tomatoes are tender over medium heat for about 10-15 minutes. Add more rice washing or water if needed.
Add kalabasa, okra and ampalaya. Cover pot and boil for about 5 minutes or until vegetables are almost tender. Add eggplant and sigarilyas. Cover pot and cook until tender. Add patola and saluyot. Cover and let it cook for about 2 minutes.
Season with more fish sauce or salt as needed. Add malunggay leaves and cover. Allow to cook for another minute. Serve hot with steamed rice. Enjoy!

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Pork Bistek Recipe

noreply@blogger.com (Casa Baluarte) — Mon, 13 Mar 2023 03:59:00 -0500

How to cook Pork Bistek or Pork Steak Filipino style

Pork Bistek also known as Pork Steak is the pork version of Filipinos famous Bistek Tagalog. Pork Bistek is cheaper and a popular Filipino pork dish where pork slices is marinated and simmered on calamansi, soy sauce, ground pepper and garlic. Adding sugar is an option and sugar sure do balance the saltiness and sourness of this Pork Bistek recipe.

Bistek Tagalog is usually cooked with beef but can also be made using pork, chicken and even fish. Bistek is simple to make and most ingredients can easily find in your pantry. Pork Bistek is so delicious specially when served with steamed fried rice and is a perfect Filipino comfort food.

Watch the easy to follow cooking video ☝ on how to cook Pork Bistek or Pork Steak Filipino style. Don't forget to check related pork recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

2 lbs pork chops
1/ 2 cup calamansi juice
1/3 cup soy sauce
1/2 tsp ground pepper or to taste
1 tbsp brown sugar or to taste
1 head garlic, chopped
1/4 cup cooking oil
1 cup water
salt to taste or as needed
2-3 white or red onions, sliced

Instructions

In a wide bowl, combine pork chops, calamansi juice, soy sauce, ground pepper, sugar and garlic. Massage the marinade into the pork and marinate for 2 hours to overnight.
Drain pork and garlic from marinade and reserve extra liquid.
Heat wide pan and add oil. Pan fry marinated pork chops in medium heat until lightly browned for 3-5 minutes per side. Remove excess oil leaving about 2 tablespoons or as needed. Add marinated garlic and cook for about a minute.
Return browned pork chops to the pan. Gently stir to combine. Add reserved liquid and water. Gently stir and cover pan. Simmer over medium heat for about 30-45 minutes until pork is tender and liquid is reduced while stirring occasionally.
Season with salt and sugar as needed, and half of the sliced onions. Gently stir. Cover pan and let it cook for 2 minutes. Add remaining onions and remove pan from the heat. Transfer in a serving plate and serve with steamed rice. Enjoy!

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Bicol Express with Sitaw

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Bicol Express with Sitaw Recipe

noreply@blogger.com (Casa Baluarte) — Tue, 7 Mar 2023 01:28:00 -0600

How to make Bicol Express with Sitaw

Bicol Express with Sitaw is a spicy Filipino pork stew slow simmered in coconut milk or coconut milk with bagoong and lots of chili peppers. Bicol Express is also known as Sinilihan. Spicy rich in flavor and creamy, best when served with steamed rice.

If you like spicy dishes, you will surely love this Bicol Express with Sitaw recipe with the right balance of creaminess and spices. Watch the easy to follow cooking video on how to make Bicol Express with Sitaw below and don't forget to check related pork recipes below.

Follow Casa Baluarte on Facebook, Instagram, YouTube and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

3 tbsp cooking oil
1 lb long (sitaw) beans, cut into 2-3 inches long
1 1/2 lb pork belly, cut into small cubes
1 large onion, chopped
5 cloves of garlic, chopped
2 thumb size ginger, grated
6 pieces siling labuyo, chopped
2-3 tbsp bagoong alamang
1 cup water
400 ml coconut cream (kakang gata)
1/2 tsp ground pepper or to taste
1 tbsp fish sauce or to taste
1 tsp brown sugar or to taste (optional)
1 cup finger chilies

Instructions

Heat wide pan and add oil. Add long beans and cook for about 5 minutes. Remove long beans and set aside.
In the same pan, add pork slices. Allow pork to cook until brown while stirring occasionally. Push pork to the sides of the pan and add onion. Saute for 30 seconds. Add garlic. Cook for a minute. Add ginger and stir well. Allow to cook until aromatic for about 2 minutes over medium heat.
Add siling labuyo and stir to combine. Add bagoong alamang and cook for 2 minutes. Add water and stir. Cover pan and simmer for about 20 minutes while stirring occasionally.
Add coconut cream to the pan and mix well. Cover and continue to simmer over medium heat until pork is fully tender and sauce starts to thickens while stirring occasionally.
Season with ground pepper, fish sauce to taste and sugar as needed. (sugar do help balance the saltiness of this dish)
Add sitaw and finger chilies to the pan. Gently stir to combine and allow to cook for 2 minutes. remove pan from heat and transfer in a serving plate. Serve hot with steamed rice and enjoy!

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(click on name links below the pictures to see complete recipes)

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Pork with Black Beans

Pork Hamonado