Adobong Talong
Tuesday, June 19, 2007
YOU WILL NEED :
5 cup Diced eggplant, cut in 1 1/2-inch cubes
Salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 Cloves garlic, minced
1/2 teaspoon freshly ground black pepper
HERE's HOW :
- Spread eggplant on paper toweling and sprinkle with salt.
- Let drain for 30 minutes. Rinse and pat dry.
- In a non-stick skillet, fry eggplant in oil until brown and set aside.
- In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
- Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
- Serve hot.
source : Astray
Labels: maincourse, vegetables
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Rellenong Alimango
INGREDIENTS :
8 pieces crabs
1 small head of garlic (minced)
1 small onion (minced)
3 pieces tomatoes (diced)
3 pieces potato (boiled, peeled & cubed)
4 pieces whole eggs
Pinch of salt & pepper
3 tablespoons olive oil
Cooking oil
PROCEDURE :
1. Cook crabs and take out all meat and mince.
2. Keep the shells and set aside.
3. In a pan, saut? garlic, onion, and tomatoes.
4. Add in potatoes and minced crabmeat.
5. Cook and let cool then add one whole egg to themixture.
6. Stuff the shells with the mixture.
7. In a bowl, whisk 3 whole eggs.
8. Dip stuffed shells in egg and deep fry.
9. Serve hot.
source : Kumain (Filipino Recipe) / The Blue Crab
Labels: maincourse, seafood
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Chili Chicken Wings
Monday, June 18, 2007
INGREDIENTS:
1/2 kilo chicken wings
1 cup cornstarch
4-5 chili peppers, chopped finely
1/2 cup sugar
3 tablespoon ketchup
2 tablespoon calamansi juice
oil for deep frying
salt for seasoning
PROCEDURE:
Season chicken wings with salt.
Deep fry in hot oil until slightly brown. Drain and set aside.
In a bowl, mix cornstarch, chili peppers, sugar, ketchup, calamansi juice and salt.
Cook this mixture over low heat for 10 minutes until smooth.
Place chicken wings in a shallow pan. Pour chili mixture over chicken.
Bake at 350 degree Fahrenheit for 30 minutes or until glazed.
Turn wings to glaze evenly.
image source : Sadie’s Take on Delaware Ohio
Labels: baking, maincourse, poultry
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Pork Liver with Onion Rings
Tuesday, April 10, 2007
INGREDIENTS:
1/2 kilo of pork liver, cut into thick slices
2 cloves garlic, crushed
4 onions, cut into rings
water for boiling
oil for sauteing
Seasonings
1 tablespoon soy sauce
salt and pepper
PROCEDURE:
> In a deep pan, boil liver to tenderize. (put enough water to cover the liver.)When tender, set aside.
> Saute garlic in oil.
> Add liver and 1/2 cup of water.
> Pour in 1 tablespoon of soy sauce.
> Season well with salt and pepper.
> Add onion rings and simmer for 2-3 minutes. (Don't cook too long, or the onion ring will become soggy.)
image source : Sinica Edu
Labels: maincourse, meat
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Chicken a la King
YOU WILL NEED:
1 cup cooked and diced chicken
5 tablespoon chopped pimiento
1 cup chicken broth
1 cup evaporated milk
1/2 cup mushrooms, diced
1/4 cup chopped sweet green pepper
5 tablespoon butter
1/4 cup flour
salt and pepper to taste
HERE's HOW:
Melt butter in a pan over low heat. Saute mushrooms and sweet pepper.
Add flour and seasonings.
Stir over low heat until mixture is smooth and bubbly.
Slowly stir in milk and broth. Allow to boil over low heat, stirring continually.
Add chicken and pimiento. Continue cooking until meat is thoroughly heated.
Put in pastry cases or on toasted bread. Serve hot.
image source : E Rcps
Labels: maincourse, poultry
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Pork with String Beans
Sunday, March 11, 2007
INGREDIENTS:
1/2 kilo pork, cubed or minced
1 small bunch of string beans, cut into 2-inch lengths
2 tbsp. oil
1 clove garlic, crushed
1 & 1/2 cup water
1 tbsp. conrstarch dissolve in 1/2 cup water (optional)
1/4 tsp. salt
DIRECTIONS
1. In a pan, heat oil then fry garlic.
2. Add pork. When it turns brown, add soy sauce, water and salt.
3. Saute and stir constantly for 2 minutes.
4. Add beans and pour in water slowly. Mix well.
5. Cover pan and allow mixture to boil.
6. Turn down heat and simmer for 3-4 minutes.
7. If sauce dries up, add 1/2 cup of water.
8. If desire, thicken the sauce by adding cornstarch water. Stir well until sauce is smooth.
image source : Hormel Foods
Labels: maincourse, meat, vegetables
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Chicken with Quail Eggs
INGREDIENTS:
1 kilo chicken, cut into serving pieces
12 quail eggs, hard boiled and shelled
1 red bell pepper, sliced
1 potato, sliced
3 tbsp. flour
cooking oil
1 onion
2 cups chicken broth
calamansi juice
Seasoning
2 tsp. soy sauce
2 tsp. Worcestershire sauce
salt and pepper to taste.
PROCEDURE:
Marinate chicken in soy sauce, Worcestershire sauce and calamansi juice.
Fry in oil until golden brown. Drain and set aside.
Saute onion in a saucepan until tender.
Add flour and stir thoroughly.
Pour in broth and stir continually until mixture thickens.
Add fried chicken, quail eggs, pepper and potatoes.
Season with salt and pepper.
image source : Lindan Mississippi.
Labels: maincourse, poultry
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Cheese Steak
INGREDIENTS:
1 kilo beef sirloin
cheese slices
1 onion, sliced finely
1 egg, beaten
1/2 cup bread crumbs
oil for deep frying
Seasonings
FIRST: 1/2 cup cooking wine or Sprite
1 tbsp. soy sauce
1 tsp. sugar
SECOND: ketchup as desired
COOKING INSTRUCTIONS:
1. Cut beef into thin slices. Marinate in first seasoning for 10 minutes.
2. Put two pieces of beef together. Put cheese and shredded onion in between.
3. Coat with egg and bread crumbs.
4. Press tight, then deep fry over low heat until golden brown.
5. Repeat steps 2 to 4 with the remaining beef slices.
6. Drain and transfer to plate. Drizzle with ketchup before serving.
image source : NW Concessions, LLC
Labels: maincourse, meat, sandwiches
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Fish and Tokwa with Sweet Sauce
Friday, February 23, 2007
INGREDIENTS:
1/2 kilo tuna, fillet
5 pieces tokwa square
Egg, scrambled
flour
for the sauce:
1 onion, sliced
small size ginger, sliced
garlic, minced
onion, chopped
water
cornstarch
sugar
pepper
salt
PROCEDURE:
Dip the fillet in egg and flour then fry it, after that fry the tokwa and slice it into cubes, then set aside.
For the sauce: Saute ginger, garlic, onion. Add cornstarch and water. Put pepper, salt and sugar according to your desire taste.
Pour the sauce into the fish and tokwa and then serve.
Labels: maincourse, seafood, vegetables
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Chicken Lollipop Mama Sita Style
Wednesday, February 21, 2007
INGREDIENTS:
15 pcs chicken wings
1 pouch Mama Sita’s Caldereta (Spicy Sauce) Mix
1 1/2 cups all-purpose flour
2 pcs eggs, beaten
1 cup breadcrumbs
4 cups cooking oil
Dipping Sauce:
1 pouch Mama Sita’s Sweet and Sour Sauce Mix
3/4 cup water
INSTRUCTION:
1. Cut each wing on the joint and scrape off the meat to one end to form a “lollipop”.
2. Marinate in Mama Sita’s Caldereta (Spicy Sauce) Mix for 30 minutes.
3. Dredge in flour, dip in egg and roll in breadcrumbs each “lollipop”.
4. Deep fry over medium heat and drain on paper towels.
5. To make the sauce: Dissolve 1 pouch Mama Sita’s Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for two minutes.
6. Serve with Mama Sita’s Sweet and Sour Sauce.
VARIATIONS: Marinate chicken in ½ cup Mama Sita’s Barbecue Marinade overnight.
***Makes 30 servings
Labels: maincourse, poultry
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Sweet and Sour Chicken
INGREDIENTS:
2/3 c. unsweetened pineapple juice
1/4 c. teriyaki sauce
1/4 c. rice vinegar
1 Tbsp. plus 1 tsp. honey
1 Tbsp. plus 1 tsp. mustard
1 garlic clove, sliced
1-inch ginger root, pared and sliced
3 lb. chicken, skinned
INSTRUCTIONS:
In bowl, combine all ingredients except chicken; add chicken and toss to coat. Cover bowl and refrigerate for at least 8 hours, occasionally tossing chicken in marinade. Remove chicken from marinade; remove and discard garlic and ginger. In blender container pureed marinade. Arrange chicken parts in disposable aluminum roasting pan; grill over hot coals until tender, basting occasionally with pureed marinade. Transfer chicken and pan juices to serving platter. In small saucepan bring remaining marinade to a boil; serve with chicken. May also substitute turkey for chicken.
source : Fund Craft / Sparklette
Labels: maincourse, poultry
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Tocinong Isda
INGREDIENTS:
1 pc bangus (milkfish) or trout
1 pouch Mama Sita’s Tocino (Marinating) Mix
6 tbsps cooking oil
COOKING INSTRUCTIONS:
1. Slit fish on the backside from head to tail, wash and pat dry.
2. Sprinkle Mama Sita’s (Marinating) Tocino Mix on the fish and rub it evenly over the flesh.
3. Marinate for at least 30 minutes.
4. Pan fry over medium heat.
5. Serve.
***Makes 4 servings
source : Mama Sita
Labels: maincourse, seafood
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Adobong Tilapia
INGREDIENTS:
1/2 kilo med. size tilapia
5-6 cloves garlic, minced
1 cup vinegar
1/3 cup water
1 tbsp soy sauce
1 tbsp salt
1 tsp pepper
1 tsp vetsin
2 tbsp cooking oil
PROCEDURE:
Scrape scales of fish. Clean. Arrange on shallow pan. Add all ingredients. Cover. Let boil, then lower heat and cook for 15 - 20 minutes.
source : Rholand our Family
Labels: maincourse, seafood
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Bopis
Monday, February 5, 2007
INGREDIENTS:
1 kilo pig's heart (clean, boiled and minced)
1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
1/2 teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
1/2 cup vinegar
1 cup stock
1/2 teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper
INSTRUCTION:
- In a saute pan, heat oil and saute garlic and onion.
- Add in minced heart and lungs.
- Season to taste with salt & pepper.
- Add in oregano, laurel leaf, red bell pepper and
vinegar.
- Bring up heat and allow boiling without stirring.
- Stir in stock and hot chili pepper.
- Lower heat and allow simmering until stock evaporates a
little.
- Finish with atsuete oil.
- Serve hot.
source : Kusina Atbp / Amadeo Blog
Labels: maincourse, meat
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Tofu Making
Sunday, February 4, 2007
Tofu (or tokwa) making should be a major industry in the Philippines since it can be a cheap source of protein. Medical research has shown that one of the main causes of the hardening of the arteries is meat eating which aggravates the condition of the heart due to the deposition of cholesterol in the blood vessels. However, since soy bean protein approaches the quality of meat protein, people turned to vegetarianism and they depend much on soybean protein. Tokwa or Tofu is a very rich source of protein.
PROCEDURE:
1. Soak soybeans overnight.
2. The next day, remove as much skin as possible.
3. Grind the soaked soybean with water in the ratio of 1:3, soybeans to water.
4. Strain in a cheesecloth.
5. Boil the milk.
6. Add immediately the coagulant to the newly boiled soy milk.
7. When the coagulation is complete transfer to a wooden mold lined with cheese cloth. Be sure that the wooden molds have holes on the sides and bottom to drain the water out.
8. Apply pressure on the molded soybean curd under the folded cheesecloth on the top of the curd to drain the water faster. Apply light pressure to obtain soft cheese and heavy pressure to obtain harder cheese. The yield of soybean curd from 100 pounds of dry soybean is about 350 pounds.
***Coagulants:
Magnesium chloride, magnesium sulfate, calcium chloride, citric acid (1 percent solution) and vinegar (4 percent acid) may be used as coagulants. Even though vinegar and citric acid are sour, the curds prepared from them are not sour so long as only the right amount is used.
source : Filipino Vegetarian Recipe
Labels: maincourse, vegetables
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Tilapia with Pineapple
INGREDIENTS:
1 tilapia(whole and cleaned),thawed
1 can(225g)pineapple
2 tbsps soy sauce
2 sprigs green onions
2 cloves garlic
1 red bell pepper
INSTRUCTIONS:
1. Preheat the oven at 180°c.
2. Chop the bell pepper(remove seeds and crown), garlic, pineapple, and green onions.
3. Mix the soy sauce with the pineapple, garlic, and bell pepper.
4. Arrange the tilapia on a spacious sheet of aluminum foil. make 3 incisions in the body (both sides) and rub with sauce. pour the remaining sauce over the fish.
5. Fold up the aluminum foil, and place in the oven. roast for approximately 30 minutes.
*** garnish with green onions and serve with rice. 2 servings
source : Find Pinoy
Labels: maincourse, seafood
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Meat Loaf
INGREDIENTS:
1/4 kilo pork (minced)
1/4 kilo chicken (minced)
1 kilo beef (minced)
1 kilo veal (minced)
pinch of salt and pepper to taste
1 cup Worcestershire sauce
1 tablespoon thyme
laurel leaves (crushed)
PREPARATION:
-In a bowl, mix all ingredients well.
-Season to your taste.
-Line loaf pan with aluminum foil.
-Fill in loaf pans with meat mixture.
-Bake in oven for 45 minutes in mark 5 until cooked.
-Serve hot with your favorite sauce.
source : Kusina Atbp / H.J. Heinz
Labels: maincourse, meat
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Beef Tapa
Sunday, January 28, 2007
INGREDIENTS:
2 & 1/2 lbs thinly sliced beef
1 head macerated garlic
3/4 cup distilled white vinegar
1/4 cup sugar
1 tbsp salt
1 tbsp freshly ground pepper
PREPARATION:
Marinate the meat in the ingredients for at least 12 hours, then sun dry the slices.
These are best served fried.
source : Filipino Recipe
Labels: maincourse, meat
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Ginataang Talong
Sunday, January 21, 2007
INGREDIENTS:
1 onion, chopped
1 cup coconut milk
salt and pepper to taste
eggplants
PROCEDURE:
Roast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.
source : Asia Recipe/Hormell
Labels: maincourse, vegetables
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Ginisang Togue
Monday, January 1, 2007
INGREDIENTS:
2 tbsps cooking oil
2 pcs tokwa (hard bean curd), cubed ½ x ½ inch thick
2 tbsps garlic, crushed
1 pc onion, sliced
2 pcs tomatoes, sliced
9 cups togue (mung bean sprout) washed and drained
2 tbsps Mama Sita’s Oyster Sauce
¼ tsp ground black pepper
¼ tsp salt
2 tsps patis (fish sauce)
COOKING INSTRUCTIONS:
1. In a wok, heat oil and fry tokwa until golden on all sides. Dice into ½ x ½ inch cubes and set aside.
2. In the same wok, sauté garlic, onion and tomatoes.
3. As the tomatoes start to wilt, add the tokwa, togue, Mama Sita’s Oyster Sauce, black pepper, salt and patis.
4. Continue cooking over medium heat until bean sprouts are done.
***Makes 6 servings
source : Mama Sita
Labels: maincourse, vegetables
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