Wednesday, December 17, 2008

Kare Kare

 

   image        Courtesy of Google

This dish is my son Dan's  favorite.. He would ask me to cook it so he can eat it with Bagoong Alamang. I think, I cook it at least once in 2 months. It's not that it requires too much work, but, I tend to become sick of it after 2  times of eating it. I think it's the Peanut butter sauce or I don't know.

I never got the chance to take a picture, since I can't find my digital camera's battery. It's here somewhere, I just have to look for it, maybe under our couch or something.

Ingredients:

2 lbs. Pig's feet (tripe or oxtail can be used too)

1/2 cup peanut butter

salt

pepper

1/2 medium sized onion (sliced)

3 cloves of garlic (minced)

2 tbsp. cooking oil

fish sauce (patis)

Pechay

sitaw (green beans can be used)

egg plant

PUso ng Saging (if available)

MSG (optional)

Direction  

1. Boil the Pig's feet to desired tenderness. Save the stock.

2. In a large pot, sautee the garlic and onion on 2 tbsp cooking oil.

3.  Add the boiled pig's feet,  fish sauce and pour at least 2 cups of stock.

4.   Add ground pepper and  the peanut butter as well.

5. Let boil for at least 5-7 minutes, add more stock and add the veggies.

6.  When veggies are half cooked, add MSG (optional)

7. Move the dish into a cold large pot and leave uncovered.

8. Serve with Bagoong Alamang on the side.

Yum! Enjoy

 

Sunday, December 14, 2008

Dinuguan

image  Special Request ng aking friend na si Umma ang recipe ng Dinuguan, so I will post it here. Di ko kasi alam if some people will find it not appetizing gawa ng kulay black..Pero ang sarap nito ha. I cook this every so often, kasi ito ang favorite ko eh. Kaya yata maitim ako, hay..

Ingredients:

3 lbs. Pork Intestine

1 lb. pork

4 slices Beef Liver

1 cup beef/pork blood

1 medium sized onion

3 cloves gralic

2 tbsp. cooking oil

salt

pepper

fish sauce

vinegar

jalapeno

MSG (optional)

Direction:

1. Ilaga ang Pork Intestines hanggang lumambot, hiwain ng maliit. Itabi ang sabaw. Set aside. Use it as sabaw for the dish. Hiwain ang pork at ang beef liver.

2.  Igisa ang bawang at sibuyas sa 2 tbsp. cooking oil.

3. Idagdag ang pork intestine, pork at liver at fish sauce. Add 1/2 tsp pepper. Add 2-3 cups pork stock.

4.  Let boil for 5-7 minutes.

5. Add the beef blood, make sure that you don't put too much stock. Tantyahin kung ganon kalapot nyo gusto ang sabaw.

6.  Let it boil for at least 10-15 minutes to cook the blood thoroughly. Add some jalapenos, 1/2 vinegar (or kung ganon kaasim nyo gusto) add some MSG. Season according to your taste..

Note: Makes 10 servings.

Thursday, December 11, 2008

Pork or Chicken Adobo

This dish is so popular with Americans..When I say that I am Filipina, they would ask.." Do you know how to cook pansit and adobo?" And I will say, " Yes, I do." then they will go " I love Lumpia, what about that? do you know how to make Lumpia?"

I guess, we, Filipinas are known to be a "KITCHEN SLAVES" hehehe. I love to cook though, that's my favorite thing to do. No wonder I have all these unwanted fat, same as my husband. Too bad, my 3 little kids can't benefit from my Filipino Style cooking. Dan eats everything I cook, except for" Pakbet" and "Inabraw na Okra "with tamarind soup. Here's my version of Adobo.

Note: Picture to follow...

Ingredients:

2 lbs. pork/chicken

1/2 cup dark soy sauce

1/2 medium sized onion, sliced

4 cloves garlic, minced

2 tbsp. cooking oil

1/4 cup vinegar

1/2 tsp. salt

1/2 tsp. pepper

3 pcs. bay leaves

3 medium sized potatoes

a pinch of MSG

Directions:

1. In a large pan, pour 2 tbsp. cooking oil and sautee the garlic and onion.

2.  Add the pork/chicken with the soy sauce, sprinkle with ground pepper/peppercorn, and add the bay leaves. Add 1/2 cup of water if needed.

3.  Let boil for some time, make sure meat is cooked thoroughly. You decide  how thick you want the sauce by adding water to it.

4. As soon as the meat is cooked, add the potatoes and vinegar. Add MSG if you prefer. Season to your desired taste.

5. Makes 5-6 servings

 

 

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