Igado Recipe

Ingredients: 

• 1/2 lb pork shoulder, cut into thin slices 
• 1/4lb pork liver, cut thin slices 
• 1 pork heart or kidney, cut thin slices 
• 2-3 hot pepper (optional) 
• a green pepper 
• 1 red pepper, sliced 
• 4 garlic, minced 
• 1 medium onion, chopped 
• Marinade: 
• 3 tbsp soy sauce 
• 1 tbsp vinegar 
• 1 tsp ground black pepper 

Procedures: 
Marinate pork in the marinade mixture for an hour or so. Saute garlic,onion,and pork and kidney . Add the marinade and simmer for an hour in low heat. Stir occasionally. Add a little water if it dries up. Add liver, red and green pepper and ..correct seasoning. Igado taste so much better without ginger. Serve with white rice.

Pinakbet Recipe

Rainy season had just began. Cooking veggies partnered with fried fish is one healthy meal for the family during cold weather. There maybe different ways we can cook Pinakbet and below is one:

Ingredients: 

• 1/4 kilo pork ribs, sliced 
• 4 cloves garlic, chopped 
• 1 onion, chopped 
• 1 ginger root; cut in chunks and crushed 
• 1 tomato; sliced 
• 2 cups squash; cut in cubes 
• 1 eggplant, sliced 
• 1 ampalaya 
• 5 okras 
• 3 cups water 
• Bagoong isda 
• Salt to taste 
• Cooking oil 

Procedures: 
In a casserole, sauté garlic, and onion in oil. Add pork, then season with salt. Continue sauteing until edges of pork turns brown and renders fat. Add the ginger and tomatoes. Stir well for few minutes, then add water and bring to a boil. Add ampalaya, eggplants, okra, squash, and string beans. Season with bagoong according to taste. Simmer until all vegetables are cooked. Serve hot!

 

Erich's Creamy Carbonara @ KrisTV

INGREDIENTS:

• Spaghetti Noodles
• Bacon (pre-cooked)
• Mushroom
• 1 cup All-purpose cream
• ½ Evaporated milk
• Garlic (chopped)
• Onions (chopped)
• Cheese
• Pepper

PROCEDURE:

Sauté garlic and onion into the pan then put mushroom it is golden brown. Put the pre-cooked bacon until it all caramelize. Put all-purpose cream and evaporated milk into the pan then mix it with the mushroom and bacon, wait until it simmer and put the cheese. Put the noodles to incorporate the sauce into the pasta. Put pepper to taste then plate it. Put more cheese!

Beef Morcon Recipe

I have tasted this “Beef Morcon” several times because mom used to serve it during our town fiesta. She had a friend who is in food business and she occasionally ordered this during fiesta. It is a very good dish especially this holiday. I checked the web for the recipe and I found one from “Filipino Food Recipes.”


Estimated cooking time: 2 to 3 hours.

Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Cooking Instructions:

• Spread and stretch the sliced beef on your working table.
• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
• Roll the sliced beef with all the filling inside and secure with a thread or string.
• Repeat the procedure for the two remaining beef slices.
• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
• Cover the pot and bring to a boil. Simmer for one hour.
• Add the vinegar and continue to simmer of another hour or until beef is tender.
• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

Basmati Rice by Reynoso-Gala family

I never tried Basmati rice for the family but the Reynoso-Gala family of Pampanga gave me an idea to cook this special rice with a twist. They made their own version of cooking Basmati rice by adding pandan leaves, estrellas or star anise and coconut milk to bring out that rich Filipino flavor. “Bas” in Hindi language means “aroma” and “Mati” means “full of”; hence, the word “Basmati” means “full of aroma.”

Chef Ariane Duarte's recipes @ iVillage

Cooking is one thing I really love to do for my family and myself as well. My passion to learn more recipes, local and foreign, is something that made me think of taking a culinary lesson. I love food and I love to eat. I don’t spend much on my clothing or jewelries and gadgets as well but when it comes to food I always crave for it.

When I am online I check on websites with recipes I had in mind and it is where I came across with Chef Duarte’s some simple and inexpensive summer recipes perfect for the family. Just by the look of her Sirloin with Homemade Steak Sauce and Cauliflower Puree made me hungry. Such a mouth-watering dish I am exploring right now. This one made me remember the time when hubby and I went to several steak restaurants on paydays to eat steak. LOL. That was really fun and stomach-filling trips of ours. By the way, aside from being a chef Ariane Duarte is a working mom too. I can tell how hard to be a career woman and a mom at the same time because I am like her way back several years ago. But what I understand best for a cooking mom is that she knows the spirit of budgeting even on her cooking. That is why even on Chef Ariane Duarte’s recipe videos you could notice that those are inexpensive beautifully garnished recipes. You Can See More Life Made Easy Videos Here.

If you are interested for Chef Ariane’s recipes check her at iVillage. Her videos are sponsored by Walmart and every bit of the ingredients can be bought at Walmart at reasonable prices.

Chicken Sopas Recipe

Students in public schools already started the SY 2009-2010 with a rainy week. My 2 kids who are separately studying in 2 different private schools have a week interval in their first day at school. My girl who is an incoming Grade 3 (St. Matthew College) will starts on June 8 while my boy (Virgen del Pilar School - Kinder Level) will starts on June 15.

Maybe this recipe will help parents out there to have it for their kids on rainy season. What’s good in this recipe is that you can have it as a dish already or snack plus you can play on with the ingredients. Meaning you can add other ingredients you want to make it more tasteful.

Ingredients:

• ¼ kilo of chicken (meaty part)
• ¼ kilo chicken feet
• ½ kilo of pasta (elbow macaroni or shell pasta)
• 2 pieces plain hotdog cut diagonally (thin)
• 3 cloves of garlic, pounded
• 1 big onion, sliced
• 1 small carrot, cut in julienne strips
• ¼ part of whole cabbage, sliced
• 1 can evaporated milk
• Water
• Fish sauce
• Pepper

Cooking Procedures:

In a casserole, bring chicken meat and feet into boil. Lift first the chicken meat after 15-20 minutes. Add water if necessary. When the chicken feet are tender enough that you can detach the meat from its bone, put in a bowl then remove the little bones. Set aside the broth. After that, bring the pasta to boil until it cooks al dente. Remove the water and set aside the cooked pasta.

Sauté the garlic and onion in a quite deep casserole. Add the chicken meat and feet plus the hotdog with some fish sauce and pepper for about 5 minutes. Add the chicken broth and evaporated milk proportionately followed by the cooked pasta, cabbage and carrots and let it boil for about another 5 minutes. Add fish sauce and pepper to taste. Serve hot.

Food bite: Grilled lumot (Inihaw na lumot)

Last Friday, the younger sister of my father-in-law from Australia gave us a 3 day visit. She arrived last April 20 and will leave on May 12. Upon learning that my mother-in-law got hospitalized she went for a visit. Yesterday (Sunday), she was fetched by her sons so we prepared something for lunch. Part of the menu is this grilled lumot (big squid). Pictures below is Tita during her city tour in Australia.

Ingredients:

• 4 pieces lumot, cleaned
• 4 pieces tomatoes, diced
• 4 pieces onions, diced
• 2 packs Eden cheese (small packs), diced
• 1 small can of Pineapple juice
  

Sauce:

• Soy sauce
• Lemon juice
• Siling labuyo (hot chili peppers)
  

Grilling preparations:

Soak the cleaned lumot in one small can of pineapple juice 30 minutes before grilling. While waiting for that mixed the diced tomatoes, onions and cheese. When the lumot is done, put the filling (mixed ingredients) inside the lumot. To avoid the ingredients from spilling while grilling it, put at least two toothpicks on the opening of the lumot. Grill the lumot on medium flame for 8-10 minutes or until it turns reddish. High flame will dry the lumot and makes it taste bitter. After grilling, cut it into parts and arrange it in a plate.

Food bite: Ginataang Halo-Halo Recipe

Holy Week is here and people are observing their annual tradition of penitence. To others, fasting is strictly observed while others visited different churches and holy places. We also have the traditional “Pabasa” (reading the stories in the Bible by way of singing it). Others shun themselves of happy things and opt to meditate. There are still other ways people do observe during Holy Week like real life crucifixion.

During Lenten Season, I notice that there are more people who cook this recipe, Ginataang Halo-Halo, and for me this is one of my faves during the season. If you need the recipe check it out below. You can have it as dessert or a snack.

Ingredients:

• 1 cup of galapong (rice flour mixed with water)
• 1 cup of camote (sweet potato) peeled and cut in cubes
• 1 cup of bananas (saba) peeled and cut diagonally about 1 cm thickness
• 1 cup of gabi (taro) peeled and cut in cubes
• 1 cup of ube (violet yam) peeled cut in cubes
• ¼ cup of shreaded langka (jackfruit)
• 2 cups of coconut milk
• 1 cup of white sugar
• pieces of pandan leaves

Cooking procedures:

Form the galapong into small balls about a marble size with the use of your palm. Fill a deep casserole with the coconut milk and sugar and mix them well. Put the remaining ingredients except the galapong, cover it and set the flame. Simmer it for 30 minutes. Check the ingredients if fork-tender then add the galapong balls and simmer for additional 10 minutes. Serve hot.

Food bite: Chicken Inasal Recipe

Want to know a different way to cook chicken aside from frying and turbo chicken? Bacolod, the City of Smiles, has this popular chicken dish called “chicken inasal.” What makes it different and unique with other barbecue or grilled chicken is the way they marinate the chicken with different ingredients before grilling time.

Ingredients:

• 1 whole chicken cut into 6 parts (legs, wings, breasts)
• 1 head garlic, macerated
• 2 tbsps. chopped ginger
• 1 tbsp. brown sugar
• 1/3 cup sinamak, (native coconut vinegar)
• 10 pieces calamansi, extract the juice
• 3 stalks tanglad (lemon grass), julienne
• salt and coarsely ground pepper

Basting sauce:

• 1/2 cup butter
• 1/4 cup atsuete (annatto seeds) oil
• salt and pepper
• large bamboo skewers
• charcoal for grilling

Marinating & cooking procedures:

In a mixing bowl, mix garlic, ginger, vinegar, a small amount of sugar, tanglad, calamansi juice, salt, and pepper then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit for 30 minutes and then turn the meat and let it sit for another 30 minutes. Not advisable to marinate the meat overnight because the vinegar will break down the enzymes of the meat.

Then in a saucepan, over low fire, put margarine and annatto seeds for few minutes with continue stirring until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.

After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.

Serve while hot together with garlic rice and soy sauce with calamansi and siling labuyo (red chili peppers).

Food bite: Crispy Fish Fillet Recipe

My eight year old girl and hubby love this crispy fish fillet of Chowking. It offers the food in two packs: crispy fish fillet with rice and the crispy fish fillet Lauriat. When I cook for the family, I usually think of food that I am sure my kids will eat because they are a little bit choosy. I am planning to have it this weekend in time of hubby’s return from a business trip in the Bicol region. Chowking fish fillet looks kind of simple to prepare and besides kids doesn’t enjoy too much ingredients. The recipe below is my experiment based on the likings of my kids:

Ingredients:

• Boneless fish fillets
• Iodized salt
• Eggs (beaten)
• Bread crumbs
• Cooking oil for frying

Cooking procedures:

• Marinate fish fillets with iodized salt and refrigerate for 15 minutes.
• Roll the fillets in eggs (beaten with iodized salt) and coat with bread crumbs. Refrigerate for 10 minutes.
• In a frying pan, heat Cooking Oil on medium heat for 3 minutes and fry the fish fillets until golden.
• Serve with mayonnaise-vinegar sauce, tomato catsup or any dip you have in mind. I preferred the first one.

Notes:

• There are variety of fish you can use like Blue Marlin, Tanigue and Labahita.
  
• High heat and prolonged cooking will dry up the fillets.
  
• You can buy ready-to-cook fish fillets or buy fish and fillet it at home. How to fillet a fish?
  

Pork Recipe: Paksiw na Lechon (Pork in Liver Sauce)

Ingredients:

• 2 pounds roast pork butt (leftover pork roast may be used), cut into cubes
• 2 cups Liver Sauce
• 1 teaspoon thyme
• 1 stick cinnamon
• 1 teaspoon oregano
• 3 bay leaves
• 5 cloves garlic, minced
• 1 cup white vinegar
• 4 tablespoons soy sauce
• salt and freshly ground pepper to taste
• 1 tablespoon peppercorns
• 4 tablespoons brown sugar

Cooking preparations:

Mix all ingredients in a large enamel ware or non-aluminum pot. Boil and simmer
for about 2 hours.

Sotanghon (Chicken Vermicelli)

My kids are kind of choosy when it comes to food but when I cook noodles it’s a go. At this point, I’m on the stage where I usually prepare food I’m sure my kids will eat to avoid squabble. But there are times I prepare something for them to try on so that little by little they can get accustom in eating different food. This one is great as snacks especially on rainy or cold weather.

Ingredients:

• 1 2 1/2 - to 3 -pound chicken
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 cup onion, minced
• 1 tablespoon finely minced garlic
• 1/2 cup minced onion
• 3 tablespoons cookin g oil
• 1/2 cup dried Chinese mushrooms(soak in 2 cups water, drain, add liquid to chicken broth)
• 1/2 cup anatto water
• 1/2 cup carrots, cut julienne-style and then in half
• 1/2 cup leeks, cut julienne-style and then in half
• 1/4 cup celery, cut julienne-style and then in half
• 1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
• fish sauce or salt and pepper to taste

Cooking procedures:

In a stockpot, boil chicken, bay leaves, peppercorns and 1 cup onion. Set aside and
let cool. Strain broth through a sieve. Set aside. Remove all flesh from the boiled
chicken. Discard the skin and cut chicken meat into thin strips.
In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over
high heat. Stir in carrots, leeks and celery. Add sotanghon noodles. Add fish sauce or
salt and pepper to taste.

Lengua con Champignon (Ox Tongue with Mushroom)

Among the recipes I wanted to do for the family is this Lengua, the one with mushroom. Most of the occasions I am fortunate to attend too has this dish and I do really loved the taste. Ever since I cooked, I never made one dish using ox tongue. Aside from the fact that I don’t know its recipes, my kids are kind of choosy when it comes to food. Since they like butter and mushroom maybe they will like this one. Below is the recipe from Yolly.

Ingredients:

• 1 ox tongue
• 1 tablespoon lemon juice
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/2 cup butter
• 5 cloves garlic, minced
• 2 medium onions, chopped
• 1/3 cup fresh chopped tomatoes
• 3 tablespoons peppercorns
• 1/4 cup white wine

Cooking procedures:

Boil ox tongue in large pot of water for 15 minutes. Drain. Peel off or scrape outer
skin. Trim root ends and wash thoroughly. Marinate tongue in lemon juice and
soy sauce for 1 hour. Brown in olive oil and butter. Set aside.
In the same pan, saute garlic, onions and tomatoes. Put back tongue and add
peppercorns and white wine. Bring to a boil, then simmer for 3 hours or until
tongue is tender. (A pressure cooker may be used to lessen cooking time.) Slice
tongue and arrange on a platter. Set aside sauce. Serve with mushroom-butter
sauce.

Mushroom-Butter Sauce preparations:

• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1/2 cup sliced mushrooms
• sauce from tongue
  

Melt butter in skillet. Blend in flour. Add the mushrooms and sauce. Bring to a
boil. Water may be added if sauce is too thick. Pour over sliced meat and serve.

Patola con Miswa

I missed blogging for quite a long time especially my featured recipes. Seeing my traffic, I saw people landing on my blogs about my different recipes. I hope you find it great. Let me share you again one of my dishes that I usually cook for my kids.

Ingredients:

• ¼ kilo of ground pork
• 3 cloves of garlic, pounded
• 1 big onions, sliced
• 2 pieces miswa (fine wheat vermicelli)
• 1 medium size green gourd (patola)
• Salt and pepper to taste

Cooking procedures:

Put ground pork in a pan with water. Simmer it until tender for about 15 minutes. Get the ground pork and set aside the broth. On a separate pan, fry garlic and onion. Add the ground pork and salt to taste. Mixed for about 3 minutes. Add the broth and miswa and simmer for 5 minutes. Add the sliced patola and pepper and mixed until patola is cook. Serve hot during snack or with rice.

In buying patola, choose the softer one for a seedless or lesser seed patola.

Bibingka Recipe

This Philippine snack is a traditional one being sold beginning September until January. Others may have different version of it by adding other ingredients and the manner of presentation. At home, I usually preferred to put more cheese and salted egg for a more delicious and tasteful bibingka.

Ingredients:

• 3/4 cup granulated sugar
• 1 1/4 cups coconut milk
• 3 beaten eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons baking powder
• 1 piece salted egg, sliced
• 1/2 cup grated cheese
• 1/2 cup melted butter to baste
• 1/2 cup fresh grated coconut

Cooking procedures:

Mix sugar and coconut milk, then add beaten eggs. In a separate bowl mix the flour baking powder and salt. Combine the two mixtures and pour into a pan lined with banana leaf.

Add the cheese and salted egg and bake in 375 degrees over for 25 minutes, basting with butter every five minutes. When fully baked sprinkle with sugar and add grated coconut to surface. Serve while still warm.

Pancit Molo Recipe (Philippine Wonton Soup)

Ingredients:

FILLING:

• 1 cup ground pork
• 1/2 cup shrimps, shelled and chopped
• 1/2 cup finely chopped onion
• 2 egg yolks
• 1/4 cup finely sliced scallions
• 2 teaspoons finely minced garlic
• 1/2 cup finely minced water chestnuts
• 1 teaspoon salt
• 1/4 teaspoon pepper

BROTH:

• one 3-pound chicken
• 15 cups water
• 2 tablespoons finely minced garlic
• 1 cup finely chopped onion
• 2 tablespoons vegetable or corn oil
• 1 cup shrimps, shelled and deveined
• patis or salt
• freshly ground pepper
• 1/2 cup finely chopped scallions

WRAPPER: (can also be bought ready-made)

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks
• 1/4 cup water

Cooking procedures:

FILLING: Combine all ingredients and blend well. Set aside.

WRAPPER: Sift flour and salt together. Add the yolks and knead with fingers. Gradually add water and continue kneading until dough is elastic and smooth. Roll out on a floured board until paper thin. Cut into triangles, with sides of each triangle measuring about 3 inches. Scoop 1 teaspoon filling onto each wrapper and fold two corners in. Fold and press third corner to seal like a pouch. (When using ready-made wrappers, fold two corners opposite each other and then the two others to seal like a pouch.)

BROTH: Boil chicken in water till tender. Remove meat from bones, cut into serving pieces and set aside chicken and broth.

Saute garlic and onion in oil. Garlic is done when light brown and onion when transparent. Add the chicken, broth, sauteed mixture and shrimps. Season with patis or salt and pepper to taste. Bring to a boil. Drop the wrapped stuffing into the broth and cook for 10 minutes. Garnish with scallions.

Bibingka Recipe

Bibingka is very popular in the Philippines especially when the ber-months start. You can see it at night in the street being sold together with puto bumbong. Usually, many vendors sell it at early morning near the church during Simbang Gabi and cook it with charcoal.

Ingredients:

• 3/4 cup-sugar
• 1-1/4 cups-coconut milk
• 3-eggs
• 2 cups-flour
• 1/2 tsp-salt
• 4 TBsp-baking powder
• 1/2 cup-grated cheese,
• 1/2 cup-butter
• 1/2 cup-fresh grated coconut

Cooking procedures:

Mix sugar and coconut milk, then add beaten eggs. In a separate bowl mix the flour baking powder and salt. Combine the two mixtures and pour into a pan lined with banana leaf.

Add the cheese and bake in 375○ over for 25 minutes, basting with butter every five minutes. When fully baked sprinkle with sugar and add grated coconut to surface. Serve while still warm. You can also add sliced salted egg into it before baking.

Beef Steak Recipe (Filipino style)

This is the Filipino style of steak I’m sure you will love. The perfect mixture of calamansi and soy sauce will give the beef and the sauce itself a great taste.

Ingredients:

• 1/2 kilo beef sirloin, thinly sliced
• 2 tbs calamasi or lemon juice
• 1 big onion, sliced into rings
• 3 tbs soy sauce
• 1 tsp ground black pepper
• 4 tbs vegetable oil

Cooking procedures:

Marinate the beef in soy sauce, lemon juice and pepper for 1 hour. Then heat oil, pan fry the marinated beef until medium rare. Add the sliced onions and marinate sauce and continue to cook for 5 minutes. Move beef into a platter and garnish it with the sauce and onions.

Laing Recipe (Taro leaves in coconut milk)

Laing is a delicious native dish from Bicol too. It is prepared in bundles of taro leaves, filled with shredded taro leaves, bits of meat or shrimp, lots of chilies, ginger, garlic and onion then cooked steadily in coconut cream.

Ingredients:

• 150 gm pack dried taro leaves or gabi
• 3 big mature coconuts
• 1 onion
• 2 tbs crushed garlic
• ½ cup crushed ginger
• 1 stalk lemon grass tied in bundle
• 250 gm dried fish any meaty ones will do
• 250gm pork, diced
• 2 cups water
• 2 tbs chilli (siling labuyo)
• Fish sauce to taste

Cooking procedures:

Have the coconuts grated and squeeze until the milk is well extracted. Strain the pulp out of the milk and set aside. This should be the kakang gata or first squeezed coconut milk. Add another 1 ½ cup of water in the pulp and repeat the process. Put this 2nd squeezed milk in the pan or wok. Add all the ingredients except laing, and bring to a boil while stirring continuously. When the mixture has thickened, add the laing or taro leaves. Stir occasionally over medium heat. When almost dry, add the kakang gata, fish sauce to taste or a pinch of sugar (optional). Cook over low heat until coconut milk turned almost into oil. Serve hot or cold with rice. Others include gabi to thicken the sauce.