Tuesday, November 25, 2008

Pork Afritada

cooking ulam 016

Yummy boiling hot Afritada in the Pot.

Most of the time, I make Chicken Afritada, but for a change, I make Pork sometimes. This is very good. One of my favorites. I love the sauce when it's seasoned perfect. My husband eats it too and he would devour the potatoes.

 

Ingredients:

3 lbs. Country Style Pork Ribs (Chicken and beef can be used too)

1/2 cup soy sauce

2 small can of tomato sauce

3 pcs. of bay leaves

1 whole red bell pepper (sliced)

2 large sized potatoes (cut in small pieces)

1/2 tsp. ground pepper

salt to taste

a pinch of MSG (optional)

1 tsp. garlic minced

1/2 medium sized onion, sliced)

2 tbs. cooking oil

Directions:

1. Sautee garlic and onion in a large pot using 2 tbsp. cooking oil.

2.  Add the pork, soy sauce and at least 2 cups of water, ground pepper, bay leaves and half of the red bell pepper.

3.  Stir  frequently to avoid burning at the bottom.  Add water as needed to boil the pork. When pork is almost done, add tomato sauce.

4.  Let boil for at least 4-5 minutes, when pork is really tender to your satisfaction, add potatoes.

5.   Let boil and when potatoes are almost done, add the rest of the bell pepper, salt to taste and MSG if you prefer.

6. Makes 8-10 servings.

Enjoy!!!

Sunday, November 23, 2008

Pork Steak ala Pinoy

   one more day isang araw 016

Normally, I make Beef Steak, but since sometimes it can be tough, I make Pork Steak instead. Cheap and easy to make. At least once a month I make some for my family. Rodney prefers Fried Pork Chop instead, so I alternate it.

I love this with lots of onion on top.  My son Dan doesn't like onions, my mom can tolerate it as long as it's cooked enough. I like it halfway done.

Ingredients:

2 lbs. Pork Steak (beef, chicken..)

1-2 medium sized onions (sliced)

2 tbsp. cooking oil

2 cups soy sauce

1/2 cup lemon juice

1 tsp. ground pepper

1 tbsp. onion minced

MSG (optional)

Note: If you are using beef, make sure to tenderize it before marinating.

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Directions:

1.  Mix all the ingredients together except the onion  and set aside for at least 4 hours or  overnight and put in the fridge.

2.  When ready to cook, pour some cooking oil in a pan and fry each pork or beef until it's cooked.

3.   When all the pork or beef or what have  you is cooked, pour the marinade into the pan together with the onion.

4.  Let boil for at least 2 minutes.

5.. Pour the sauce on top of the Pork Steak.

6.  Serve with rice.

Saturday, November 22, 2008

Buffalo Wings


 image

(Courtesy of Google)


Buffalo Wings can be pricey when you order it from Pizza Hut, or anywhere else . 10 pcs. can cost $6. Now, I make my own, and since I love spicy food, I make it spicy enough for me to handle it. Grace, Dan and I are the only ones who eat this recipe. So, when I buy the big pack of chicken wings, it only costs me $8 plus the sauce that is under $2. With my $10, I can share it with my son and cousin and I end up with big bulging tummy...

Ingredients:

4 lbs. chicken wings, cut
1 bottle of Red Hot Buffalo Style sauce


Direction:

1. Preheat oven to 425 degrees.

2. Put the wings on an aluminum tray, just 1 layer.

3. Bake for 35 minutes.

4. Coat the wings with the sauce and put back on the tray, and bake for additional 20 minutes lowering the temperature to 350 degrees.

5. Yummy and cheap..Best eaten with Celery stalks and Ranch dressing.

Makes 5-6 servings...

Sinigang na Tilapia

Tilapia is one of our favorite fish, aside from Bangus (Milk Fish) I guess, that's the only fish that we recognize. Oh, I forgot, Galunggong is also one of the fish that we grew on.Most of the time, I fry the Tilapia and I cut tomatoes, and onion and I put cooked shrimp paste (Barrio Fiesta brand)and that would make mine and my mom's day.
Last Tuesday, I made Sinigang and wow, it was really good. I brought some to Jen's house and we had a feast with the Tilapia, Ginisang Monggo and my salt and pepper shrimp, and we had a feast..

Ingredients:

2 medium sized Tilapia, cleaned and gutted cut in half
3 pcs jalapeno peppers
1 big sized tomato (sliced)
1 medium size onion (sliced)
1 tbsp. ginger
pechay or mustasa (u can get it from Asian store)
Tamarind soup mix
salt
MSG

Direction:

1. Boil 8 cups of water and add ginger, onion, tomatoes and salt.

2. Let boil for at least 3-4 minutes, add tilapia.

3. When the tilapia is cooked, add mustasa,tamarind soup, jalapeno. (MSG if you prefer). Add more salt and tamarind mix if needed.


Makes 3-4 servings.

Note: I don't have a picture..

SPAGHETTI: Filipino Style


(Courtesy of Google)


My family loves spaghetti, so at least everytime they ask for it, I would have to cook it. My kids don't eat spaghetti outside our house, they only like Mommy's version. That's how picky they are. And I also need to put a whole package of hotdogs since they fight over it.

Ingredients:

1 lb. of thin spaghetti (Barilla)
1 jar (big plastic one)Ragu spaghetti sauce (tomato, garlic and onion flavor)
1 package of hotdogs
1 lb. ground beef (ground pork can be used too)
1/2 tsp. basil leaves (ground)
1/2 tsp. ground pepper
1/2 tsp. salt
3 slices of cheese
1 1/2 tbsp of brown sugar
a pinch of MSG (optional)

Direction:

1. Brown the ground beef until it's cooked, add the hotdogs and cook for at least 2 minutes. (You can boil water for noodles at the same time)Cook the noodles according to your desired tenderness.


2. Pour the spaghetti sauce, ground pepper, cheese, basil, brown sugar and the MSG and let it boil.

3. When it's boiling, turn the heat to medium. Season to your taste.

4. You can mix the sauce and the noodles together, or you can pour the sauce over the noddles as you serve it with Parmesan cheese.

Makes 5-6 servings.

Pancit Bihon Guisado



Pancit Bihon is my favorite noodles of all. I made some last week I believe, I can't remember anymore since me and my mom ate it like there was no tomorrow. Whenever I feel like cooking it, I do, I always have stock of my favorite rice noodles (Excellent is the brand name)I used to do the old fashioned way, but when I tried the ready mix, I prefer it now.

Ingredients:
2 (thin) pks. of rice noodles
3 medium size carrots thinly sliced
1/4 of averge sized green cabbage
1 cup of sliced green beans
1 red bell pepper thinly sliced
1 cup pork belly
1/2 cup raw shrimp
2 slices beef liver (optional)
1 1/2 Pancit Bihon Mix
1/4 teaspoon of ground pepper
2 tbsp. cooking oil

Direction:

1. Brown the pork belly, shrimp and the beef liver.

2. When it's browned and cooked, add 4-5 cups of water then pour the Pancit Bihon mix and add all the veggies and the ground pepper.

3. When it boils, make sure that veggies are only half cooked, scoop out the majority of it. Leave some on the pot and add the noodles. While stirring the noodles, pour the remaining veggies.

4. When the noodles is cooked according to your satisfaction, add at least 2 tbsp of cooking oil and stir it.

5. Serve while its hot. Cut up some lemon and squeeze a little on top of your plate. Yum!!!

Makes 10-12 servings.

Ginisang Monggo



This dish is my Lola's favorite dish to cook when we had guests way back in the Philippines. She says, it's the most affordable dish ever. Mung Bean or Monggo is indeed cheap. Boil it with at least 8 cups of water and you can feed an army. From time to time, I cook Ginisang Monggo and it doesn't stay in the pot for a long time, it gets eaten fast. This is my cousin Grace's fave dish.

Ingredients:
1 pack of Mung Beans (from Asian store)
8 cups of water
1/2 medium onion chopped
3 cloves of garlic minced
2 tbsp. fish sauce
2 small tomatoes chopped
2 pcs. jalapeno peppers
1 package of spinach (from salad area)
1 cup of pork belly (if available)
1/2 cup of raw shrimp (optional)
a pinch of MSG (optional)
2 tbsp. cooking oil

Direction:
1. Boil the Mung Beans with 8 cups of water (or more, depends on how thick or runny you want it. Set aside.

2. In a large deep pot, sautee the garlic, onion and tomatoes accordingly, add fish sauce, pork belly and the shrimp. Let boil for a moment.

3. Add the cooked Mung Beans, let boil for 5-6 minutes.

4. Add salt if needed, add the spinach, and the jalapeno peppers. Add MSG if you prefer.

Makes 6-7 servings..

Enjoy!!

Saturday, November 15, 2008

Paksiw na Pata ng Baboy

NOTE: This is a repost, due to friends asking for the recipe..It was posted 11/15/08.  Clarissa and Ate Cecile..eto na po...




I had some friends came over today to just hang around and eat. I was thinking of making Kare kare, I had all my ingredients ready, but I didn't realize I don't have atswete for coloring. I decided to cook Paksiw na Pata instead.

Ingredients:

2 lbs. Pig's Feet                                                                             
1/2 cup soy sauce
1/2 cup vinegar
3 pcs. bay leaves
1/2tsp. ground pepper
1/2 tsp. salt
3 tbsp. brown sugar
a pinch of MSG (optional)                                                         dried banana blossom if available

Direction:

1. Boil the pig's feet until it's tender. Make sure you don't put too much water, just enough to cook the meat.

2. When the meat is tender to your satisfaction, add all the remaining ingredients.

3. Add seasonings if needed. You decide on how sweet, sour or salty you want your dish.

Makes 4-5 servings.

ENJOY!!!

Beef Papaitan

We went to International Market last Wednesday and I bought some Tripe and I thought of Papaitan, for, the last time I ate some was September 1, when we were in Chicago. This is one of my favorites. I love it when it's steaming hot..Yum



Ingredients:

2 lbs. tripe (boiled to tenderness and cut into small pieces
2 cups beef liver, cut into small pieces uncooked
2 cups of beef stew meat cut into small pieces
chili peppers
salt
1/2 cup fish sauce
1 tsp. ground pepper
a pinch of MSG (optional)
1 tsp. garlic minced
1 med. onion sliced
tamarind soup powder (it's up to your desired sourness)
1/4 cup ginger cut into little pieces
tripe stock (set aside for the soup)



Direction:

1. In a large pot, put 2 tbsp. cooking oil, sautee the ginger, then the garlic, followed by onion.

2. Add the tripe, meat and the liver, then add your fish sauce, ground pepper and cut out some chilli peppers and add to the pot.

3. Let it boil for a while. Make sure you put some Tripe stock as the "sabaw" to cook the meat.

4. When the beef meat is tender, put the rest of the tripe stock, you can put the amount of soup you want based on how you like it.

5. Let it boil for at least 5 minutes, add the tamarind powder, the MSG and add seasonings if needed.

Makes 8-10 servings..

Enjoy!!!

Lumpiang Shanghai

Lumpiang shanghai is always my appetizer whenever I host a party. It's always been a favorite of my guests. They don't know how I make it taste really scrumptious..Whenever I get invited to a party, I bring mini egg rolls (as they call it)My father-in-law loves lumpia, and I am still trying to find out how to send them frozen food, so I can make some and send to New York. My sister and brother in law are also asking for it..Hmmm..UPS maybe?






Making it is not hard, the wrapping is kind of exhausting, but it's worth it..My family is my #1 fans, then, my NY in-laws..Anyways, this is how I make it..



Ingredients:
3 lbs. ground beef (pork, turkey, chicken, shrimp..whatever u want)
3 eggs
3 cups grated carrots (i use food processor)
3 cups grated onions
1 whole big red bell pepper, grated
4 tsp. salt (however u want the taste)
4 tsp. ground pepper
100 pcs. square lumpia wrapper, extra thin

You can always make just half of what I recommended. I always make 100 pcs., since the measurement of everything is already set..


Direction.

Mix all the ingredients in a big bowl, except for the wrapper. what I do is, after I mix everything, I cook at least 1 tbsp of mixture on a small pan in case it needs a little salt, pepper or onions, then if you think the taste is heavenly, you can start wrapping..1 tbsp. per wrapper. too much filling is not good, less filling ain't good either..Use flour and water as a sealant. Cut it in half before frying. Deep fry with lots of cooking oil. Sit the cooked oily Lumpia on a paper toweled tray to get rid of extra oil. It will be very delicious..Serve while it's hot for it will be crispy..



You can choose from these type of sauces. I love the Pantai brand from the Asian store..

Enjoy your Lumpia and Have a great day to all!!!

Leche Plan

When I was in the Philippines, I never knew how to make this dessert. It's pretty expensive..with all the ingredients, I can only taste it when I eat Halo Halo, which probably not very often either.


Mouth watering dessert, yummm..

This is how I make my own:

Ingredients:
10 egg yolks
2 eggs with white
1 can condensed milk
1 can evaporated milk
1 1/2 tbsp. vanilla extract
1 tsp. lemon zest (grated).
2 -3 tbsp. white sugar

Direction

1. In a large bowl, mix all the ingredients, except for the sugar.

2. On a stove, cook the sugar using a small pot, stirring frequently, medium heat until it's brown. (please don't burn the sugar) and then pour into a small baking pan.

3. When you pour your mixture to the pan, use a strainer to catch the lemon zest.

4. Turn on your oven at 325 degrees, get a larger pan and put water (not too much) where you can sit your pan with the mixture, put in the middle of the oven.

5. Set your timer for at least 40-50 minutes, or until your plan is perfectly done . When it's a little cold, get a platter and put the plan upside down, where the caramelized sugar is on top..

Easy and delicious...

Makes 5-7 servings.

Ginatang Bilo Bilo

 

        Hot Smoking Ginatang Bilo-Bilo                                   cooking 014                 

Yesterday, I craved for some sweets. So I made "Palarusdos" I don't know, they call it Ginataang bilo-bilo. I guess, you make the glutinous rice shaped  like a ball. I gave some to my friend Ena and I  went to Jen's house and even if she's on a diet, I forced her to taste it. In the Philippines this is best eaten with "Inangit" it's sticky rice that kind of salty but good when you mix it in  the Palarusdos.

Ingredients:

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4 can's of coconut milk

4 cans of water

2 pcs of mdium size sweet potatoes cut ino small cubes

1 can of banana (i bought from asian store)

1 can of jack fruit (better than the jar one)

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1 pack of Glutinous rice (make sure to mix it with enough water)

1 cup of white sugar (add more if needed)

1 cup of tapioca (optional)

Direction:

1.  In a large pot, pour the 4 cans of coconut milk and 4 cans of water, and let it boil.

2.  When it boils, add the banana, sweet potatoes and the jack fruit and tapioca.

3. When the sweet potatoes are almost done, add the balled glutinous rice.

4.  Add sugar, according  to your desired sweetness.

5.  Turn the stove off as soon as the glutinous rice is cooked enough.

Makes 10 servings.

                   cooking 011

NO, she didn't make the Bilo-Bilo, hahaha!!! she did have fun making her own while on her bathing suit..(she wears that inside the house..)

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