Tuesday, April 04, 2006

posted by Denis @ 1:40 AM

Monday, April 03, 2006

Bread, Cakes and Pastries



Empanada

Ingredients

Crust
5-cupsall purpose flour
½- cup fat
4pieces whole eggs
¾- cup water
Cornstarchfor dusting the dough

Filling

½kilo lean pork (ground)
½kilo potatoes (cut into cubes)
½kilo onions (sliced into cubes)
4tablespoons raisins
3tablespoons pickle relish
1teaspoon salt
½teaspoon black peppercorn (ground)
2tablespoon sugar
1gallon fat for frying

Procedure

Crust




Pandesal

Ingredients

1 cup skim milk (110-115 deg. F)
5 tablespoons unsalted butter (do not use "spreads")
1 egg, lightly beaten
1 teaspoon salt
1/2 cup sugar
4 cups bread flour (full recipe is 18 ounces)
3 teaspoons bread machine yeast
1/2 cup breadcrumbs

posted by Denis @ 2:51 AM

Sea Food Recipe



Sinigang na Bangus

Ingredients

1 Kilo Bangus (clean, scaled and sliced into 2)
12 pcs Tamarind (Sampaloc)
1 big Onion (diced)
5 big tomatoes (quartered)
4 pieces Okra (cut into 2)
2 pieces eggplant (cut into rings)
1 bundle Kangkong (cut into 2" long)
3 pieces long green pepper
Salt and Patis to taste
5 cups water

Procedure

Boil Tamarind to soften. Pound and extract all juices and set aside.
In a casserole, boil water, Tamarind juice, onions and tomatoes.
Add in Bangus, eggplant, okra and Kangkong stalks, lower fire.
After 5 minutes, put in Kangkong leaves.
Saeson with salt and patis.
Serve hot.




Kinilaw na Tanigue

Ingredients

750 gms tanguigue 50 gms onion, sliced 50 gms red bell pepper strips 50 gms finger pepper 1/2 tsp salt 1 cup vinegar 1/4 tsp black pepper

Procedure

Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar, red bell pepper, onion, finger pepper, salt and pepper. Serve at once.


Paksiw na Bangus

Ingredients

3 medium bangus (clean, scaled & halved)
2 small ampalaya (quartered)
2 small eggplants (quartered)
1 small ginger (crushed)
4 pieces long green pepper
2 cups vinegar
1 cup water
1 teaspoon patis (fish sauce)

Procedure

In a casserole, arrange vegetables at the bottom.
Add in bangus, long green pepper and ginger.
Pour in vinegar and bring to a boil.
Lower the heat and pour in water.




Inihaw na Pusit

Ingredients

1 kilo squid
1/2 cup honey
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
1/2 head garlic (minced)
1/2 tablespoon ginger (minced)
1 teaspoon hot chili pepper (minced)
2 teaspoons salt

Procedure

Wash and clean squid well.
Take out the black ink.
Take out the skin and film.
In a bowl, mix all the ingredients and marinate the squid for 1 hour.
Grill squid for about 4 minutes on each side.
Heat remaining marinade mixture for sauce.
Serve with sauce.




Adobong Pusit

Ingredients

1Kilo squid
1/2cup water
1cup white vinegar
1teaspoon peppercorn
1pinch of salt
1head garlic (roughly chopped)
1medium onion (roughly chopped)
3pieces tomatoes (diced)
1/2tablespoon sugar (optional)
3tablespoons oil

Procedure

Washand clean squid well, making sure the black tintdoes not burst as it will give bitter taste.
Ina deep pan, bring the water to a boil along withthe squid, vinegar, pepper and salt until squidis cooked.
Takeout the squid, set aside.
Strainthe sauce, set aside.
Inanother pan, saute' garlic, onion and tomatoes.
Addthe squid and pour the rest of the sauce.
Addsugar if desired and allow it to thicken or be alittle dry in consistency.
Servehot.




Gambas

Ingredients

80 gms gambas
30 gms red bell pepper, julienned
1-1/2 tbsp garlic chili oil
1/2 tsp fine salt1 tsp garlic, minced
1/2 tsp black pepper, ground
30 gms green bell pepper, julienned

Procedure

1 tsp garlic, toasted
1 tsp finger chili, chopped
Slit gambas at the back part and devein.
Saute garlic in garlic chili oil.

Add in gambas and bell peppers.
Season with salt and pepper.
Sprinkle with toasted garlic and finger chili. Serve.



Relyenong Bangus

Ingredients

3 pcs. medium bangus(milkfish)
1 tbsp minced garlic
1 cup minced onion

1-1/2 cup cubed ripe tomato
1/2 cup grated carrot
1 tbsp lemon juice
1/2 cup green peas
1/4 cup raisin
1 egg, beaten
Salt & Pepper

Procedure

Clean fish. Remove fish meat from the skin thru the back, leaving the head intact. Saute garlic in 1 tsp oil until brown. Add onion and carrot' and saute until onion is transparent. Add half of the tomato, and saute until soft. Add the remaining ingredients, except the egg, and continue cooking for 5 minutes, stirring occasionally. Remove from heat and let cool slightly. Stir in egg. Divide and stuff the mixture among the fish.

Sew up the opening with cooking yarn and deep fry until golden brown.
Slice each fish into 3-4 portions. Serve with banana ketchup.

To prevent splashing oil, roll the prepared fish in flour before frying.

posted by Denis @ 2:49 AM

Vegetable Recipe



Pinakbet

Ingredients

300 g bagnet (pork crackling), sliced (see below)
2 tsp oil
2 tsp chopped ginger
1.5 tbsp crushed garlic
150 g shallots 500 g ripe tomatoes
75 ml bagoong isda (anchovy sauce), strained
150 g okra
150 g small ampalaya, quartered
300 g eggplants, sliced Bagnet: 1 kilo pork belly (whole piece)
50 g crushed garlic
2 bay leaves
1 tbsp sea salt

Procedure

Heat the oil in a casserole and saute the ginger, garlic, shallots, tomatoes and pork crackling until the liquid has completely reduced, then add anchovy sauce. From this point on, do not stir. Continue to simmer until the sauce is thick, then add the okra, ampalaya, and eggplant. Cover the casserole and cook for a further 5 minutes. To make the bagnet, place the pork belly, garlic, bay leaves and salt in a pot. Add sufficient water to cover and cook for 1 hour. Remove pork and dry in a moderately hot oven for 20 minutes. Deep fry pork in oil at low heat for at least 1 hour, turning every 15 minutes, then remove and allow to cool completely. To finish, re-heat oil until moderately hot and deep fry the pork until crisp and golden brown.




Addobong Kangkong

Ingredients

1 tbsp Cooking oil
1 tbsp Garlic, crushed
4 tbsp Barbecue Marinade
3 cups Kangkong (Asian watercress )or spinach
1 tbsp sukang tuba( Coconut Nectar Vinegar ) Salt to taste

Procedure

Heat cooking oil and sauté galic until golden brown.Add barbecue Marinade and Kangkong leavesWhen the leaves turn dark green, add the vinegar and salt.
Remove from heat and serve over hot rice.




Labong guisado

Ingredients

4 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
400 grams pork heart, cut into strips
3 tbsp Red Cane Vinegar
200 grams(2 cups) labong (bamboo shoots), cut into strips, blanched and squeezed
1 can(140 g) Tomatoe Sauce
1 medium bell pepper, cut into strip

Procedure

SAUTÉ garlic, onion, ginger and pork heart in oil. Add DEL MONTE Vinegar, 2 cups water, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), 1/4 tsp pepper, and 1 tbsp sugar. Simmer for 10 minutes.
ADD labong and simmer for 10 minutes. Add DEL MONTE Tomato Sauce and bell pepper. Simmer for another 10 minutes.





Rellenong Talong

Ingredients

1/2 kilong giniling na karne baboy5 talong (katamtaman ang laki)2 itlog ng pato1 sibuyas2 butil na bawangtoyo, pamintadurog

Procedure

Iihaw ang mga talong nguni't huwag masyadong lulutuin. Balatan. Igisa ang bawang, sibuyas, at karneng giniling. Timplahan ng toyo't paminta. Makaraan ang ilang sandaling pagkulo ay lagyan ng kaunting tubig. Pakuluin hanggang sa matuyoan ng sabaw. Hanguin. Biyakin sa gitna ang talong at hayaang lumatag. Lagyan sa ibabaw ng ginisang giniling at buhusan ng binating itlog. Prituhin sa mainit na mantika

posted by Denis @ 2:48 AM

Meat Recipe



TOCINO

Ingredients

Pork Pige
Pork Kasim Slice ¼ inch thick or portion with fat (with or without skin)
1/2 tsp salt coarse
1/2 tsp curing Salt ·
1/4 cup water (chilled)
1 tsp phosphate
9-12 tsp (3/4 cups) sugar, refined
2 tsp garlic, chopped
2 tsp anisado, wine
2 tsp pineapple juice
Food color (as desired)
1/2 tspVetsin or MSG
Yeild: 1.2 kg

Procedure

1. Select good quality raw materials. Trim and weigh.
2. Slice the raw materials.
3. Measure and weigh all ingredients.
4. Mix meat with first three ingredients: salt, curing salt and phosphate dissolved in ¼ c water.
5. Add the rest of the ingredients and mix well till blended.
6. Cure at room temparature for 8-10 hrs or refrigeration temp for 1 to days
7. Pack in Polythelene bag.
8. Store in freezer





Bulalo

Ingredients

1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
¼ cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper

Procedure

Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.





Kare-kare

Ingredients

1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long

Procedure:

In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.





Sisig

Ingredients

2 lbs pig snouts
2 medium size onions
4 pcs hot pepper
1/4 lb chicken liver
1/4 lbs pig brain (optional)
1/8 lb white ginger
1/4 tsp of salt
1 table spoon soy sauce
1/2 cup lemon juice
2 table spoon vinegar

Procedure

Clean the snout with a razor blade, boil it for 15 minutes and grill it until brown.
Put chicken liver and the pigs brain together in a aluminum foil and grill it too.
Chopped the meat fine (to your likings) same thing with the onions, ginger and hot pepper. Put all the ingredients and the meat together in a bowl and mix it. Smoosh brain and chicken liver in a separate container and mix it with meat. Let it sit for half hour and serve.

It would be better to serve it sizzling.




Chicken Pork Adobo

Ingredients

1 1/2 pounds boneless pork shoulder
1 1/2 pounds chicken legs or thighs
3/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, chopped
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oilHot cooked rice

Procedure



Trim fat from pork; cut pork into 1-inch cubes.

Heat pork, chicken, water, vinegar, garlic, soy sauce, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer until pork and chicken are done, 45 to 55 minutes.
Remove pork and chicken from Dutch oven. Skim fat from broth if necessary. Cook broth uncovered until reduced to about 1 cup. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until brown on all sides. Add pork; cook and stir until brown.

Serve pork, chicken and broth over rice. Garnish with minced parsley and tomato wedges.

Chicken and Pork Afritada

Ingredients

1(2 pound) chicken, cut into pieces 1 pound pork, cut into 1 1/2 inch squares Salt and pepper to taste Flour Cooking oil 4 cloves crushed garlic 1 medium size onion, chopped 1 medium size tomato, chopped 1 (4 ounce) can tomatoe sauce 2 cups water 1 small bay leaf1 sprig oregano 1 bell pepper, cut into 1-inch squares 4 medium size potatoes, cut into 2-inch cubes 1/2 cup frozen peas 3 1/2 ounces pimento, cut into 1-inch squares

Procedure

Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Sauté garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bay leaf, oregano and bell pepper. Simmer for 30 minutes or until tender.

Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes.

Serve with rice.

Tinolang Manok

Ingredients

1 (3 to 4 pound) whole chicken, cut up 2 tablespoons vegetable oil 2 to 3 tablespoons patis (fish sauce) 1-inch ginger sliced fresh garlic or garlic powder or, to taste 1 1/2 cups green papaya, peeled, seeded and cubed 1/2 cup tender pepper leaves or fresh or frozen spinach 3 to 4 cups water 1 small package cellophane noodles

Procedure

Soaked until limp Salt to taste brown chicken on medium to medium high heat in stew pot. Add patis and ginger and continue cooking for another 3 to 5 minutes. Add garlic and water.

Boil chicken on low heat until tender. Add green papaya and boil until color fades and fruit is almost translucent. Add noodles and pepper leaves and cook for 45 seconds.

Yield: 4 to 6 main courses; 8 to 10 side dishes

Pork Binagoongan

Ingredients

1 pound pork, cut into pie 1/4 cup oil 1/2 head garlic, crushed 1 onion, thinly sliced 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water

Procedure

Fry pork pieces in hot oil.
Sauté garlic, onions and tomatoes after pork has browned.
Add remaining ingredients and let simmer until pork is tender. If desired, let water reduce.

Serve with rice.

Menudo

Ingredients

1 pound pork, cubed 1 cup liver, cubed 1 tablespoon oil 2 teaspoons achuete seeds 1 tablespoon garlic, minced 1/3 cup onion, chopped 1/2 cup tomatoes, sliced 2 medium size potatoes, cut into 1/2-inch pieces 2 teaspoons salt 1/8 teaspoon pepper

Procedure

Place achuete seeds in 1/3 cup water and stir around. Water should turn red. Discard seeds when done.

Sauté garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil.

Serve hot with rice.

posted by Denis @ 1:04 AM