Batchoy

Ingredients :

  • 8 cups water
  • 1/3 lb. pork butt or pork loin (boneless or bone-in)
  • 1/4 lb. pork or chicken liver
  • 1 chicken breast (bone-in)
  • 1/4 lb. fresh shrimp, shelled and deveined
  • 2 tbsp. oil
  • one (2-in/5-cm) piece ginger, finely sliced
  • 1 onion, finely sliced
  • 3 cloves garlic, minced
  • 1 tbsp. fish sauce
  • 1 tbsp. shrimp paste
  • 1/4 tsp. sugar
  • salt and pepper, to taste
  • 8 oz (240g) fresh Chinese egg noodles or fettucine or 4 oz (100g) dried ramen noodles
Garnish
  • 4 finely chopped green onions
  • 4 tbsp. Fried Garlic
  • 1/2 cup coarsely crushed fried pork rinds

Cooking Procedures :

  1. Pour water to a stockpot and bring to a boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat.
  2. Take out the meat and the liver; let it cool. Reserve the broth and set aside.  By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside.
  4. In the same skillet, heat the remaining oil over medium heat. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown. Add shrimp; stir-fry for 5 minutes, or until shrimp turns pink and cook. Remove from the pan and set aside.
  5. Add the sautéed ginger, garlic and onion to the reserved broth in the stockpot; bring to boil. Add fish sauce, shrimp paste, sugar and salt and pepper, to taste. Reduce heat and add the noodles. Simmer for about 2-3 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft.
  6. Ladle the broth and noodles into individual bowls. Top with the sautéed meat and shrimp and sliced liver. Garnish with green onions, fried garlic, and fried pork rinds. Serve hot.
  7. Serves 4 to 6.

Resulta ng larawan para sa batchoy

Goat Caldereta

Ingredients :

  • 1 lb. goat meat, cut into cubes
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil
  • 1 tbsp. minced garlic
  • 1 onion, minced
  • 1/2  tsp. chili flakes (optional)
  • 3 tomatoes, diced
  • 1 cup tomato sauce
  • 6 tbsp. liver spread
  • 2 cups water
  • 2 potatoes, quartered
  • 1 large carrot, sliced
  • 3/4 cup Spanish green olives (optional)
  • 3/4 cup red bell pepper, sliced
  • salt and pepper, to taste

Cooking Procedures :

  1. In a large bowl, combine the vinegar, salt and black pepper. Marinate the goat meat for at least an hour (this is to eliminate the smell and taste of the meat) in the refrigerator. Remove goat meat from marinade, reserving the liquid.
  2. Heat 1/4 cup oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside.
  3. In the same pot, stir-fry the marinated goat meat; cook until lightly brown. Remove and set aside.
  4. Add remaining 1/4 cup oil to pot. Sauté the garlic and onion until fragrant and translucent. Add chili flakes (if using) and tomatoes; stir-fry until wilted. Return goat meat and accumulated juices to pot. Pour the tomato sauce and liver spread; stir and simmer for 2 minutes.
  5. Add water and bring to boil then simmer for an hour or until the meat is tender. (You may add more water if the sauce seems to dry up, a little at a time.) Stir occasionally.
  6. Add potatoes, carrots and green olives (if using). Cook and simmer until tender, about 6 minutes. Season salt and pepper to taste. Add bell peppers, cook for another 2 minutes.
  7. Transfer to a platter. Serve hot and Enjoy your Kaldereta.

Resulta ng larawan para sa goat caldereta

Squash with Pork Guisado (Sautéed Squash with Pork)

Ingredients :

  • 1 whole butternut squash
  • pared, seeded and sliced
  • 1 tbsp. vegetable oil
  • 1/2 lb. pork, sliced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 cups water
  • patis (fish sauce), salt and pepper, to taste
  • chopped green onions, for garnishing (optional)

Cooking Procedures :

  1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
  2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
  3. Add squash slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
  4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until squash is tender (or mushy, if you like. Like what I always do).
  5. Correct the seasonings according to your style and liking.
  6. Remove from heat. Transfer to a serving dish. Garnish with green onions (if using) and serve.

 

Munggo Guisado Recipe

Ingredients :

  • 1 cup munggo (mung beans)
  • 3 cups water
  • 1 tbsp. vegetable oil
  • 1/2 lb. pork, sliced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 pcs. Chinese sausage, cubed (optional)
  • 2 cups water or broth
  • 1 tbsp. patis (fish sauce)
  • salt to taste
  • 1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :

  1. Boil mung beans in water until soft and easily mashed. Set aside.
  2. In a pan, heat oil. Cook pork until it turns slightly brown.
  3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
  4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
  5. Pour in water or broth and add boiled mung beans.
  6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
  7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Resulta ng larawan para sa Monggo Guisado

How To Make Pasta Carbonara

This simple Roman pasta dish derives its name from ‘carbone’ meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig’s cheek, but since its not easily available, the chef has used bacon instead.

 Image result for carbonara

Instructions:

  1. In a large pan or a saucepan, heat the olive oil and fry the bacon till crisp. Set aside.
  2. In a mixing bowl, beat the whole eggs and the yollk well. Stir in the grated cheese and set aside.
  3. Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.
  4. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.
  5. Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.
  6. The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long.
  7. The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.
  8. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.
  9. Words from the chef
    Many of us believe that carbonara is a cream sauce. It is not! The creaminess of the sauce comes from eggs and cheese. If you add cream, you’ll have different pasta altogether. A good one, I’m sure, but definitely not a carbonara.

Try This Mexican Dish Pinto Bean Salsa Salad

Image result for Pinto Bean Salsa Salad

Ingredients
Dressing:
1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad:
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pinto-bean-salsa-salad-recipe.html?oc=linkback

Directions
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
From Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pinto-bean-salsa-salad-recipe.html?oc=linkback

Authentic Mexican Tortillas

Flour tortillas are more common in the northern states of México, where they are still made using the traditional recipe of

Ingredients

 

Some cooks will omit the baking power.

Image result for mexican tortillas

Although nowadays you can conveniently get them at the corner store, many housewives continue to buy one kilo of flour to make flour tortillas at home, Like Señora Hortencia Luna, a very sweet lady that used to be my son’s nana in Monterrey, NL. Everyday before going to work, she would cook this amount of flour in tortillas for her family. When I asked her why she always made the same amount, she told me that it was the only recipe that anyone knew. In México, it’s very common to find shortening in 1/4 kilo sizes packages and flour in 1 kilo sizes.

Instructions

  1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

How To Make Chicken Afritada

This Spanish inspired Filipino dish is made with chicken simmered in tomato sauce and dressed with potatoes, bell peppers, onions and pineapple. Sounds absolutely delicious, isn’t it?

It is quite easy to make and the taste is GORGEOUS! Perfectly tender chicken, delicious sauce, yummy veggies… I fried potatoes and carrots separately before adding them to the dish. For this reason they didn’t absorb the sauce and have a different texture which brings a bit of a different flavor for this meal. Total deliciousness!!

Image result for how to make Chicken Afritada

Ingredients :

  • 2 lbs chicken drumsticks, skin on
  • 3-4 small potatoes, peeled and cubed
  • 1 carrot, chopped
  • 1 yellow bell pepper, sliced into strips
  • 3 cloves garlic, chopped
  • 1 red onion, chopped
  • 1 (14 oz.) can tomato puree
  • 1 can (8 oz.) pineapple chunks, drained (reserve syrup)
  • 2 tablespoons soy sauce
  • 3 dried bay leaves
  • ½ cup green peas
  • salt and pepper, to taste
  • 6 tablespoons cooking oil, divided
Instructions
  1. In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
  2. Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
  3. Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!