[ Fôôds Sěctiôn ]

Squid Stuffed with Lechon Sisig

Ingredients:

2 large squids, cleaned and gutted

1/2 lb ground pork

1 medium carrot, diced or minced

2 stalks celery, chopped

1 medium onion, minced

4 cloves garlic, minced

1 medium tomato, diced

1 piece lemon

1/2 cup soy sauce

Salt and pepper to taste

1 piece egg, beaten

1/2 cup all-purpose flour

10 tablespoons cooking oil

Cooking procedure:

1. Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes.

2. Heat a pan and pour-in 3 tablespoons cooking oil.

3. Sauté garlic, onion, celery, and tomato.

4. Put-in the ground pork and cook until the color turns light brown (about 5 minutes).

5. Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool.

6. Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling.

7. Dip the stuffed squid in beaten egg then dredge in flour. Set aside.

8. Heat another pan and pour-in 7 tablespoons of cooking oil.

9. Pan-fry the squid. Cook each side for 3 to 5 minutes. Note: Do not overcook the squid so that it will remain tender.

10. Transfer the cooked squid in a serving plate and serve.

11. Share and enjoy!

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Chipotle BBQ Ribs

Ingredients:

• 2 lbs. rack of ribs
• 3 tablespoons unsalted butter
• 2 large garlic cloves, minced
• 1 bottle plain bbq sauce
• 3 tablespoons ground chipotle pepper
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon sea salt 

Directions:

1. Place ribs in a steamer and let them steam for 1 hour. Take them out and let them rest.

2. Preheat grill.

3. In a large saucepan add in butter. Once butter is hot and begins to melt add in garlic. Cook for 1 minute then stir in bbq sauce.

4. In a mixing bowl combine chipotle, brown sugar, paprika, cumin and salt. Mix well then add to sauce and stir.

5. Allow mixture to bubble, then set aside to cool slightly.

6. Baste ribs with bbq sauce and place on grill over medium high, indirect heat. Grill turning over only once. Cook until thoroughly done.

- This recipe works on any cut of pork or beef ribs.

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BBQ Garlic Chicken

Summer definitely means barbecue and grill. With an array of barbecue recipes, here is a barbecue chicken recipe. 

Ingredients:

• 4 boneless skinless chicken breast halves
• 1 cup Garlic BBQ sauce
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• additional Garlic BBQ sauce

Method:

1. Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces. Place in a shallow container.

2. Combine next 7 ingredients, mixing well. Pour over chicken, cover and chill 1-2 hours.

3. Thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade.

Serve with additional BBQ sauce.

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Fruit Salad 

Ingredients

• 1 can (large) fruit cocktail
• 1 cup fresh strawberries, cleaned and cut in half lengthwise
• 1 cup blueberries, cleaned
• 3 pieces kiwi, cleaned and sliced into bite size pieces
• 3/4 cups nata de coco
• 14 ounces condensed milk
• 8 ounces table / medium cream or all purpose cream

Cooking Procedure

1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled. Share and Enjoy!

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Nilagang Baka 

Ingredients:

• 1/2 kilo beef
• 1/4 kilo chinese cabbage
• 1 corn (optional)
• 1 small size onion
• 2 medium size potaoes
• a pinch of whole black pepper
• 1 beef cube ( knorr)
• 1 teaspoon ginger ( strips)
• 8 glasses rice washing (add if necessary)
• dash of salt.

Procedure:

1. In a pot put the rice washing, ginger, onion, black pepper and beef cube, let it boil.
2. Put the beef and simmer until the meat is tender.
3. Add the corn and potatoes cover until it’s cook.
4. Add the Chinese cabbage  simmer for 1 minute or 2.
5. Dash with salt if necessary and server it hot.

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 Kare Kare 

Ingredients

• 3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
• 1 small banana flower bud (sliced)
• 1 bundle of pechay or bok choy
• 1 bundle of string beans (cut into 2 inch slices)
• 4 pcs eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water (about 1 Liter)
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Cooking Procedure

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

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Chicken Macaroni Salad with Dried Mango

Ingredients:

• 1 kilo shell macaroni, cooked as per package instructions
• 2 470ml bottle Lady’s Choice mayonnaise
• 1 470ml bottle Lady’s Choice sandwich spread
• 2 chicken breast, boiled, shredded
• 1 cup finely diced onion
• 1 large pack, dried mango, cut into small bits
• 1 big size carrot, cut into thin strips
• 3 stalks celery, diced into small pieces
• 1 cup pineapple tidbits
• 1/2 cup sweet picked relish
• 1/2 cup raisins
• 2 small bottles, cherry quartered

Method:
Combine and mix thoroughly all the ingredients in a big bowl. Chill in a refrigerator until ready to serve.

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Pancit Lomi 

Ingredients:

2 tablespoons cooking oil

½ cup carrots, thinly sliced
½ cup baguio (string) beans, thinly sliced
2 cups cabbage, shredded
¼ cup celery, chopped
1 pack Maggi Magic Sarap

250 grams lomi noodles, blanched

2 eggs, beaten
1 cup water


Cooking Directions:

1. In a skillet or wok, heat oil and sauté carrots and baguio beans for 3 minutes. Add cabbage and celery and cook for 2 minutes. Stir in Maggi pack. Pour in water and simmer for 3 minutes. Toss in lomi and eggs. Mix to coat everything. Cook 5 minutes more. Serve hot.

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Beef Morcon 

Ingredients

• for the beef roll filling
• 1 kilo beef flank, (have the butcher slice 1/4 inch and divided evenly into 3 square slices)
• Kalamansi and 2 tablespoons soy sauce to marinate the beef
• 5 pieces of sausage (substitute with chorizo de bilbao)
• 1/4 kilo of minced beef liver (leave some for the sauce)
• 200 grams bacon
• 3 hard boiled eggs, sliced
• 2 sweet pickles, cut into half, diagonally
• 1 medium carrot, sliced lengthwise in 4 slices
• 100 grams queso de bola (or cheddar cheese) in strips
• Thread for tying
• flour for dredging rolled beef
• For the casserole/sauce:
• olive oil for frying
• bacon fat for added flavor
• 3 cloves of garlic
• 1 onion chopped
• 2 cups of tomato sauce
• 1 cup of water
• 1/2 cup grated cheddar or 1/4 cup queso de bola cheese
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon soy sauce
• parsely and olives for decoration

Procedure

If you have no idea how morcon is prepared, see the embedded video below.
1. Prepare the 3 beef slices in your working area at the kitchen .You can flatten by hitting it gently with the aid of a rolling pin.
2. Marinate the beef slices with kalamansi juice and soy sauce overnight. Prepare the rest of the ingredients so it is easy to cook the next day.
3. Lay out filling on the sliced beef: cheese strips, sliced eggs, bacon, carrot, pickles, sausage and some of the ground liver (leave some for the sauce). Arrange evenly.
4. Gently roll the beef making sure all fillings are intact.
5. Tie with a string (see video demo below) Set aside.
6. In a casserole, saute garlic and onions using bacon fat for added flavor.
7. Lightly dredge the rolled beef with flour.
8. Fry the rolled beef until brown in all sides. Remove when done and Transfer to a bigger casserole where you are going to simmer the beef with sauce.
9. When rolled beef are in casserole, add tomato sauce, remaining liver, grated cheese, water, pepper, soy sauce and bay leaf. (If you use chorizo bilbao and queso de bola, the sauce may tend to be salty so adjust )
10. Braise over low heat until the beef becomes tender (estimated 2 hours ) and sauce has reduced. Beef will remain moist if one braise it long under slow fire. Cool. Remove strings when cool.
11. Slice into half an inch slices. Serve on a platter with the sauce cooked in the casserole. Garnish with parsley and olives.

http://pinoyfoodblog.com/filipino-recipes/beef-morcon/

 

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Igado Recipe

Ingredients:

• 1 kilo combination of the following:
• Pork’s liver; cut in slicespork’s kidney; cut in slicespork’s heart; cut in slices4 cloves garlic; pounded1 medium onion; chopped1 segment ginger; cut in stripes1 small can green peas (gisantes)1 small carrot; cut in slices1 bell pepper; cut in slices1 cup vinegarSoy sauceSalt and pepperCooking oilIgado Cooking Instructions:
• In a bowl, marinate liver in vinegar. Set aside.
• Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

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Halo Halo - Razon's special 

Ingredients:

• 3 tbsp of sweetened plantains (saba)
• 3 tbsp of sweetened macapuno (sweetened coconut strips)
• 3 tbsp of leche flan (crème caramel custard)
• 2 cups of shaved or crushed ice
• ¼ cup evaporated milk
• 2 tbsp of sweetened plantains syrup
• Place all the first 2 ingredients into a tall clear glass. Add the crushed ice. Top it with leche flan (crème caramel custard). Pour about 2 tbsp of the sweetened plantain syrup then the evaporated milk. Serve.
• **This is based from Razon’s halo-halo recipe. No ice cream, no ube yam jam but the taste is a craze. Exact recipe is of course a secret. But then, I tried this recipe and it tastes the same. If you regularly eat there, obviously, you’ll get it just the same. I loved this kind of halo-halo the most because all the ingredients just blend smoothly all together.

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Graham Refrigerated Cake

Ingredients:

• 2 packs 200g Honey Graham Crackers
• 4 packs 250ml Nestle All-purpose Cream
• 2 cans 168ml Alaska Condensada
• 1 meduim can fruit cocktail, drained
• 2 7x4.5x3 inch pan or microwavable container
• Preparation and Cooking Procedures:
• 1. In a bowl, combine the all-purpose cream and condensed milk. Mix well.
• 2. Lay graham crackers in a pan.
• 3. Fill the spaces with crushed grahams.
• 4. Add around 1/4 inch thick layer of the cream mixture on top of the grahams.
• 5. Add in the fruits and add another layer of the cream mixture.
• 6. Repeat stacking the grahams, cream mixture, and fruits until you reach the top of the pan.
• 7. Pour in the rest of the cream mixture on top of the cake. You may choose to garnish the top with the fruit cocktail or crushed grahams. Chill for around 30mins. Serve and enjoy!
• Other fruits may also be used like ripe mangoes, bananas, or any fruit that you wish.

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Buko Salad 

Ingredients:

• Coconut meat from 4 buko (must be young coconut)
• 1/2 kilo of seedless grapes (combined red and green)
• 2 apples
• 8 bananas (latundan variety)
• 3 large sweet ripe (not overripe) mangoes
• juice of 1/4 lemon
• 1 cup of Nestle cream, chilled
• 1 cup of sweetened condensed milk, chilled

Buko Salad Cooking Instructions:

• Cut the buko into slivers, about half an inch wide and two to three inches long.
• Peel and dice the apples.
• Peel and cut the bananas into half-inch rings.
• Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
• Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
• Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
• Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.

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SWEET SPAGHETTI A LA TERWINA
by Maam Weeween Reyes

Ingredients: 

• 1/2 KILO ground pork (beef)
• 1 1/2 K spaghetti noodles
• half cup sugar (optional)
• 1 pack of square ham cut into cubes
• 500 gms tomato sauce
• 500 gms spaghetti sauce
• 4 spoonfull cornstarch (optional)
• 2 cups H2O (optional)
• laurel leaves
• powdered black pepper
• 1 big can evaporated milk 
• 1/2 regular size cheese
• salt
• v-sin (optional)

saute garlic, add meat when cooked put ham, tomatoe sause, spaghetti sauce, salt. dissolve corn starch in water and add. put all other engredients and salt and sugar to taste. Sugar is depending on how sweet you would like your spaghetti....

your children will love it promise.....

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Tokwa’t Baboy

Ingredients:

• 1 Kilo of Pork Face & Ears (cut into cubes)
• 8 Pieces of Tokwa (Beancurd) 2"x2"
• 1 Small cloves of garlic (minced)
• 3 Big onions (diced)
• 1 Cup vinegar
• 1 Cup soy sauce
• 1 Teaspoon salt
• 1 Teaspoon brown sugar

Procedures:

• In a casserole, boil pork with salt, lower fire and let it simmer until pork is tender.
• Take the pork out and set aside.
• Fry tokwa in hot oil until toasted and slice to the same size as the pork.
• In a sauce pot, mix soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.
• Pour in mixture over pork and tokwa

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Pinoy meatloaf aka embutido

Ingredients:


This recipe yields about (6-8) approx 8" rolls:

In a bowl, combine:

• 3 lb minced pork
• 3 cloves garlic, grated
• 1 red bell pepper, finely diced 
• 1 C raisins, chopped
• 1/2 C carrots, finely diced
• 1 C cheddar/ american cheese, chopped
• 12 vienna sausages, chopped
• 3 links chorizo (de bilbao), chopped
• half loaf of bread, crusts discarded, then broken into small pieces.
• 5 eggs, beaten
• 4 T pickle relish
• lots of pepper
• 4 t worcestershire sauce
• 2 T fish sauce
• Place a mound of the meat mixture on a sheet of greased aluminum foil and form an 8" log, about 2" in diameter.
• Carefully roll the aluminum foil and seal by folding the edges.
• As my steamer only fits 4 rolls at a time, so the 2 sets of 4 took about 20-25 mins. each. A sign that the rolls are cooked is when the juices run clear. I prefer an electric steamer, but a stove top steamer or a bamboo steamer will do the work. Let rest at room temperature or in the fridge for at least 30 mins before serving. This sets the embutido and allows the flavors to meld together. 

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If you prefer baking, place the rolls on a baking sheet and bake at 350dF for about 25-30 mins. or until the juices run clear. You may also place the rolls on top of a wire rack placed inside a roasting pan partially filled with hot H20 (h20 shouldn't touch the wire rack) and cook for about the same amount of time and at the same temperature. The water bath will facilitate the "steaming process"

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Sinigang Na Baboy

Pork Sinigang Ingredients:


Estimated cooking and preparation time: 1 hour

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Sinigang Cooking Instructions:

1.Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
2. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
4. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

Sinigang Cooking Tip:

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

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Leche Flan 

Ingredients: 

• 10 egg yolks 
• 1 can (390g) condensed milk 
• 1 can (390g) evaporated milk 
• 1 teaspoon of vanilla extract

The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.

Cooking procedure:

1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.

2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds.

3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.

4. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.

5. Cover moulds individually with aluminum foil.

6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.

7. Let cool then refrigerate.

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Crispy Pata Recipe

Ingredients: 

• 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
• 6 pieces dried bay leaves
• 2 tablespoons whole peppercorn
• 4 to 6 pieces star anise (optional)
• 6 teaspoons salt
• 2 teaspoons ground black pepper
• 2 to 3 teaspoons garlic powder
• 12 to 15 cups water
• 8 to 12 cups cooking oil

Cooking Procedure: 

Pour water in a cooking pot then let boil.
Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
Remove the tender leg from the cooking pot and set aside until the temperature goes down.
Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
Share and enjoy!

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Scallops wrapped in Bacon

Ingredients: 

• Sea Scallops
• 1 flat Bacon
• 1 can chunk pineapple

DIRECTIONS

• Preheat oven to 370 degrees.
• 
  
• Cut bacon in half lengthwise and wrap scallops individually. seal closed with a toothpick.
• 
  
• Wrap individual chunks of pineapple with remaining half of the bacon.
• 
  
• Place wrapped scallops and pineapple on a aluminum foil lined baking sheet and cook for 30 minutes, turning once.

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Seafood Soup – Sopa Marinera 

Ingredients: 

• 1 big bag of mixed seafood.
• 2 cans coconut milk (leche de coco)
• 2 quarts water
• 1 1/2 pound of yucca (potatoes can be substituted)
• 2 ripe platanos
• 1 tablespoon annatto (achiote)
• 2 shrimp bullion cubes
• 1/2 cup chopped cilantro
• 2 to 4 ears of corn quartered
• Salt and pepper to taste
• Lemon on the side

Directions

Clean seafood good and cut to size. Put a big pot on the stove with water. Just before the water starts to boil add all ingredients and cook 15 minutes. Serve with white rice.
The coconut milk gives it a slightly sweeter flavor than tomato based seafood soups. White wine can be added for a little extra flavor. Sopa Marinera is a healthy meal.

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Cucumber Lime Mint Agua Fresca Recipe

Ingredients: 

• 1 lb of cucumbers (about 2 good sized cucumbers), ends trimmed, but peel still on, coarsely chopped
• 1/2 cup lime juice from fresh limes (from about 1 pound of limes, or 5 to 10 limes, depending on how juicy they are)
• 1 1/4 cup packed (spearmint) mint leaves (about a large handful), woody stems removed
• 1/2 cup sugar
• Approximately 1 1/4 cup of water

METHOD

1 Put ingredients in blender, add enough water to fill 3/4 of blender. Hold the lid on the blender and purée until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.

2 Fill a large pitcher halfway with ice cubes. Add the juice. Serve with sprigs of mint and slices of lime.