Adobo Pork Recipe

Pork Adobo Ingredients:

1 kilo pork; cut into 2-inch pieces

1 head garlic; pounded 

1/2 small onion; chopped 

4 dried bay leaves

1/2 tablespoon peppercorns

6 tablespoons soy sauce 

6 tablespoons vinegar 

1 cup rice water 

1 tablespoon oyster sauce (optional add-on)

Cooking oil

Pork Adobo Cooking Instructions:

Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.

Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.

Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!

Cooking Tips:

The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other ingredients are just additional and optional condiments as some folks love to make their adobo special and love to have variations.

Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.

Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.

Filipino Kare Kare Recipe

Kare Kare Ingredients:

Meat Ingredients:

• 1/2 kilo beef's oxtail; cut in 3-inch chunks
• 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredients

• 4 pieces eggplant, sliced in 1-inch thick
• 1 bundle pechay (bok choy); cut into 2 pieces
• 10 string beans; cut in 2-inch long
• 1 banana heart (puso ng saging); cut in lengths

Other Ingredients:

2 pieces onions; chopped

2 heads garlic; minced

2 tablespoons annatto (atsuete) seeds

1 cup peanut butter

1/4 cup grounded toasted rice

Salt and pepper to taste

Bagoong alamang

Cooking oil (olive oil preferred)

Water

Kare Kare Cooking Instructions:

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.

Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside.

Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang.

Lechon Kawali Recipe

Lechon Kawali  Ingredients:

I kilo pork belly (liempo)

2 tablespoon salt 

1/2 tablespoon peppercorns

4 cloves garlic; pounded

1 bottle 7-up (optional)

Cooking oil

Sauce Ingredients:

Vinegar

Soy sauce 

Onion ; chopped

Garlic; mined

Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic

Pork Adobo with Eggs and Potato (Adobong Baboy Recipe)

Pork Adobo Ingredients:

1 kilo pork; cut in cubes 

1 head garlic; pounded 

1 medium onion; chopped 

1 tablespoon sugar 

4 laurel leaves 

6 tablespoons soy sauce 

6 tablespoons vinegar 

1 tablespoon ground black pepper 

1 cup rice water 

1 potato; quartered 

Hard boiled eggs

MSG (optional) 

Cooking oil

Pork Adobo Cooking Instructions:

Fry potato in 3 minutes. Set aside.

Light brown the pork, then add rice water, vinegar, soy sauce, and the rest of the ingredients except the potato and hard boiled eggs. When pork is light tender, add the potato. Cook until done or when little sauce is left, then garnish with hard boiled eggs.

Ilocano Igado Recipe

Igado Ingredients:

1 kilo combination of the following:

• Pork’s liver; cut in slices
• pork’s kidney; cut in slices
• pork’s heart; cut in slices

4 cloves garlic; pounded

1 medium onion; chopped

1 segment ginger; cut in stripes

1 small can green peas (gisantes)

1 small carrot; cut in slices

1 bell pepper; cut in slices

1 cup vinegar

Soy sauce

Salt and pepper

Cooking oil

Igado Cooking Instructions:

In a bowl, marinate liver in vinegar. Set aside.

Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Agos-Os Recipe

Agos-Os Ingredients:

1/4 kilo pork or beef; thin slices

1 onion; minced

4 cups mashed sweet potato (kamote)

Banana leaf

Salt to taste

Agos-Os Cooking Instructions:

Season the mashed boiled sweet potato with salt, then mix the onion. Set aside.

On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread.

Roll the layers (8” long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - 2 days.

Cut into ring slices. You may either fry or broil the Agos-Os.

Papaitan / Pinapaitan Recipe

Papaitan Ingredients:

1/2 kilo following beef innards; cut in 1" cube

• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes

1/4 cup bile

1 onion; minced

4 cloves garlic; minced

1 head ginger; minced

1/4 cup onion leaves

5 Philippine bird's eye peppers (siling labuyo)

Salt and pepper

Fish sauce

Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)

8 kalamansi; sliced (optional)

Banana leaves (optional)

1 ginger root; crushed

Papaitan Cooking Instructions:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tip:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.

Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

Sinanglaw / Sinanglao Recipe

Sinanglaw / Sinanglao Ingredients:

1/2 kilo beef innards

1/4 kilo beef tendons*

1/4 kilo beef beef face*

1/2 cup diluted beef bile

1/2 kilo, kamias, ginger lily

1 head whole garlic

1 thumb size ginger, crushed

1/2 head garlic, chopped

2 medium size onion, chopped

2 thumb size ginger, cut into strips

3-4 siling labuyo, chopped

1/2 cup patis

Cooking oil

Salt to taste

cooking oil

coagulated beef blood (if available)

Sinanglaw / Sinanglao Cooking Instructions:

Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot.

Filipino Callos (Beef Tripe) Recipe

Filipino Callos (Beef Tripe) Ingredients:

1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)

Filipino Callos (Beef Tripe) Cooking Instuctions:

In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.

Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.   

Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done.  Serve hot!  

Pata Tim With Tomatoe Sauce Recipe

Pata Tim Ingredients:

1 kilo pork’s leg (pata); cut in chunks

1/4 cup soy sauce

2 tablespoons brown sugar

1 onion; chopped

1 tablespoon garlic; minced

1 tomato; chopped

2 tablespoon banana blossoms

1 tablespoon star anise

1 can tomato sauce

Cooking oil

Broth

Pata Tim Cooking Instructions:

In a saucepan, brown pork pata in oil, then add the garlic, onion, and tomatoes.  Stir fry for 3 minutes, then add the broth to cover, soy sauce, and sugar.  Cover and simmer until the pork is tender. When little sauce is left, add the tomato sauce. Simmer for few minutes until sauce thickens. Season with salt, pepper, and oyster sauce to taste. Drop the banana blossoms and star anise. Cook until done are done and serve.

Pork Sizzling Sisig Recipe

Pork Sisig Ingredients:

1 kilo pork head (face, ear, cheek, tongue)

1/4 cup liver; broiled and cut in cubes

1 tablespoon garlic; minced

1 small onion; chopped

2 bay leaves

1/2 cup vinegar

1 tablespoon red bell pepper; chopped

1/2 teaspoon ground black pepper

1 cup pork or beef stock

2 kalamansi; sliced

3 siling labuyo; chopped

Salt or fish sauce to taste

Pork Sisig Cooking Instructions:

Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.

Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.

Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

Pork Humba Recipe

Pork Humba Ingredients:

1/2 kilo pork belly, cut in cubes

1 tablespoon garlic, crushed 

1 small onion; chopped

1/3 cup vinegar

1/4 cup soy sauce

1/4 cup brown sugar

3 bay leaves

1 cup rice water 

1/4 tablespoon ground black pepper

1 tablespoon salted black beans (optional)

Cooking oil

Pork Humba Cooking Instructions:

Marinate pork in soy sauce and pepper for 1 hour. 

Saute garlic and onion. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat. Add rice water, then bring to a boil until most of the liquid has evaporated. Add vinegar but do not stir in order not to over sour the flavor. Boil for few minutes, then add the brown sugar stirring once in a while. Simmer until a saucy consistency is achieved. Adjust seasoning with soy sauce according to taste. Serve hot!

Paella Recipe

Ingredients:

• 1 medium chicken
• 1 medium rabbit
• 2 medium ripe chopped tomatoes
• 165 grs. wide green bean ( spanish-bachoqueta)
• 130 grs. large white lima beans ( spanish-garrafon)
• 1 level teaspoon of saffron
• 3 cups of spanish rice
• 8 cups of hot water or ( even better chicken broth)
• olive oil ( enough to cover the bottom of the paella pan)
• salt ( to taste)
• 1 level teaspoon of sweet red paprika

Procedures:

First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.

Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

In other regions and even in some of the best recipes, you will that peas and peppers are added. These are not authentic ingredients for a true Valencian paella recipe. Happy paella eating!

Chicken Cordon Bleu Recipe

Ingredients:

4 pieces boneless chicken breast, about 6 ounces each

1/2 cup breadcrumbs

12 slices thin sliced ham

4 slices of Swiss cheese

1 piece raw egg

4 teaspoon butter, softened

1/4 teaspoon salt

2 tsp paprika (optional)

Cooking procedure:

1. Preheat oven to 350 degrees Fahrenheit

2. Combine softened butter and salt then mix well

3. Place a piece of chicken breast in a flat surface then brush the top with the butter-salt mixture and sprinkle some paprika.

4. Top the chicken breast with ham slices followed by the Swiss Cheese

5. Start rolling the chicken breast from one end to the other. Make sure that it is tightly rolled. You may use a toothpick to fasten the end of the chicken breast to keep it from rolling back.

6. After rolling all the chickn breast, combine the remaining butter-salt mixture with egg and whisk until every ingredient is evenly distributed.

7. Brush the outer part of the chicken breasts with the egg-butter-salt mixture then dredge in bread crumbs.

8. Place the chicken breasts in a greased baking dish then bake for 25 minutes. If the chicken is not fully cooked by this time, you can loosely cover it with aluminum foil and continue baking at lower temperature until the chicken is cooked.

9. Remove from the oven and slice into individual servings.

10. Serve hot. Share and enjoy!

Carbonara With Garlic Bread Recipe

** Sauce should be cooked once the pasta is cooked & should be immediately served.

2 Big cans of Campbell Cream of Mushroom Soup (or any flavor of it that you prefer)

1 Big can of Nestle Cream

1 can of fresh milk (use the can of Nestle Cream to measure the fresh milk)

1 big chicken breast (chopped to at least 1/2cm in size)

2 strips of bacon (fried to crisp then chopped into small bits)

1 cup of quickmelt cheese (used as topping)

1 cup of mozarella cheese (although when i cook it i use more than 1 cup, so it'll be your choice if you want to add.  just make sure it won't dry the sauce.

1/2 clove of garlic (chopped)

1 medium size of onion (chopped)

1/2 cup of butter (but for health buff use at least 3Tbsp of olive oil instead)

1 500g of spinach fettuccine or any pasta you prefer.

salt & pepper to taste

1 small can of button mushrooms (chopped or sliced); drained thoroughly.

TO DO:

1.  Put the butter (or oil) on a skillet then add the garlic & onion.  REMINDER:  please DO NOT let the pan or even the oil heated up first.  once you wait for the oil to heat up before adding the garlic & onions, it will lose their natural taste.  Instead of having a "garlicky" taste it might give a burned flavor.  

2.  after sauteing for a while, add the chopped chicken breast. once cooked add the mushroom.

3. Pour the campbell soup, nestle cream & the milk. REMINDER:  everytime you cook any food that has milk for ingredients, make sure you stir on one direction only.  THis would maintain the consistency of the milk & prevention to spoilage.

4.  let it simmer DO NOT boil.  put salt & pepper to taste.

5.  Place the cooked pasta on a plate.  sprinkle at least a handful of some mozarella (or quickmelt if you prefer) on top.  POur the sauce then sprinkle some bacon bits.  Serve while still hot & with garlic bread.

FOR GARLIC BREAD:

1.  put butter on a slice of toast then cut into 4 slices.  Sprinkle with garlic powder (McCormick) then toast for at least 2minutes or once butter melts.

HOPE YOU'LL LIKE IT.  YOU CAN ADD CHOPPED CARROTS OR OTHER VEGGIES IF YOU LIKE.