Binagoongang Baboy (Pork in Salted Shrimp Paste)

Ingredients :

  • 2 tbsp. oil
  • 1 lb. pork, cubed
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, coarsely chopped
  • 3 tbsp. bagoong alamang (salted shrimp paste)
  • 2 tbsp. calamansi concentrate
  • 1 tbsp. sugar
  • 2 tbsp. butter

Cooking Procedures :

  1. Pan fry pork cubes in hot oil until light brown. Set aside.
  2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.
  3. Add bagoong alamang, calamansi, sugar and butter.
  4. Pour in back the pork and mix well until coated.
  5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

 

Resulta ng larawan para sa Binagoongang Baboy (Pork in Salted Shrimp Paste)

Lechon Kawali Recipe (Pan-Roasted Pork)

Pork

  • 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
  • 4 cloves garlic, crushed
  • 1/4 tsp. pepper or 1 tsp. peppercorns
  • 2 tbsp. salt
  • water, for boiling
  • oil, for frying

Sauce

  • 1 tbsp. soy sauce
  • 2-1/2 tbsp. vinegar
  • 1 clove garlic, minced
  • chili peppers (optional)

Cooking Procedures :

  1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
  2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
  3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
  4. Drain on paper towels.
  5. Mix together all ingredients for the sauce.
  6. Serve with chopped lechon kawali.

Lechon Kawali

Sarsiadong Tilapia

Ingredients :

  • 2 lbs. whole tilapia (snapper or catfish), scaled, gutted and cleaned (or 1-1/2 lbs. fish fillets)
  • 1 tsp. salt
  • 3 tbsp. oil
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 1 bunch (about 1/2 lb.) spinach
  • 1 tbsp. water
  • 3 eggs, beaten
  • 1/2 tsp. black pepper

Cooking Procedures :

  1. Wash fish thoroughly; pat dry and rub the outside with the salt. If using fish fillets, reduce salt to 1/2 teaspoon.
  2. Heat 2 tablespoons of oil over medium heat. Fry fish for 10 minutes on each side, or until golden brown. Fish flesh should be opaque and flakes when done. Drain on paper towels.
  3. Meanwhile, in a separate large skillet over medium heat, add the remaining 1 tablespoon oil. Sauté garlic, add onion; stri-fry until translucent. Stir in tomatoes; cook for 2 minutes. Add spinach, stir-fry for another 2 minutes. Add water, eggs and black pepper; cook, stirring frequently for 3 minutes, or until done. Don’t overcook the spinach.
  4. Transfer crispy fried fish into a serving platter. Pour over the vegetable and egg mixture.
  5. Serve hot with steamed rice

 

Resulta ng larawan para sa Sarciadong Tilapia

Lechon sa Hurno (Oven Roasted Pork)

Ingredients :

  • 1 (3 to 5 lbs.) fresh pork ham roast (or boneless shoulder picnic roast, a hog’s head, or any parts of pork of your choice)
  • saltCooking Procedures :
    1. Preheat oven to 350°F. Prepare a roasting pan.
    2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over. Transfer to a roasting pan and bake for about 3-1/2 hours (40 minutes per pound). Cover ears of hog’s head (if using) to protect from burning.
    3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.
    4. Increase oven heat to 450°F. Roast pork for about 20 to 30 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.
    5. Remove from the oven. Cover with foil and let stand for 5 minutes.
    6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice. Enjoy!

 

Pork Barbecue I

Ingredients :

  • 1 lb. pork, cut into cubes
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 1/2 cup banana ketchup
  • 6 to 8 cloves garlic, minced
  • 1 tbsp. calamansi juice
  • 1 tbsp. packed brown sugar
  • 1/2 tbsp. salt
  • 1/2 tsp. pepper
  • bamboo sticks, for skewerCooking Procedures :
    1. Combine vinegar, soy sauce, catsup, garlic, calamansi juice, brown sugar, salt and pepper in a small bowl.  Stir to blend well.
    2. Add pork cubes onto the marinade.  Marinate meat for an hour, the least or over night, in the refrigerator.
    3. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night).  This prevents the sticks in burning while grilling.
    4. Skew pork in bamboo sticks.  If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
    5. Preheat grill over medium heat.
    6. Grill and baste pork until well cooked.
    7. Transfer to a serving platter.
    8. Serve with your favorite sauce. Enjoy!

Image result for Pork Barbecue I

Guisadong Pusit (Sautéed Squid)

Ingredients :

  • 2 lbs. fresh squid (or frozen)
  • 2 tbsp. oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 tomato, diced
  • 1 green chili pepper, seeded and minced (optional)
  • 1/2 tsp. sugar
  • 1/4 tsp. black pepper
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • steamed rice, to serve

    Cooking Procedures :

    1. Prepare fresh squid, if using, by following the steps here. Cut squid into rings and set aside.
    2. Heat oil in a large skillet over medium heat. Sauté onion and garlic until onion is translucent. Add tomato; stir-fry for a few minutes, or until wilted.
    3. Add squid and stir-fry for 3 minutes, stirring frequently. The meat will turn opaque. Add chili pepper (if using), sugar, black pepper, fish sauce and soy sauce; stir to mix thoroughly. Simmer for another 2-3 minutes, or until done. Serve hot with steamed rice.
    4. Serves 4.

Nilagang Baboy (Boiled Pork with Vegetables)

Ingredients :

  • 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
  • 5-6 cups water
  • 3 cloves garlic, crushed
  • 1 onion, quartered
  • 2 green onions (scallions), sliced into 1” long
  • 1/4 tsp. peppercorn
  • salt to taste
  • 2 eddoes- also known as taro or gabi, quartered (optional)
  • 2 potatoes, quartered
  • 1 can pork and beans
  • pechay (bok choy) or cabbage leave

 

Cooking Procedures :

  1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
  2. Remove all the resulting scum that will rise to the top of the pot.
  3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
  4. Add quartered eddoes (if using) and potatoes. Cook until tender.
  5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
  6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
  7. Remove from heat. Serve hot.

 

Filipino Nilagang Baboy

 

Spinach-Artichoke Deep-Dish Pizza

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 (5-oz.) container baby spinach, coarsely chopped
  • 3 garlic cloves, chopped
  • 1/2 c. ricotta
  • 1 1/2 oz. Parmesan, grated (about 1/3 c.)
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. crush red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tbsp. cornmeal
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 oz. Fontina cheese, grated (about 1 1/2 c.)
  • 1 (14-oz.) can artichoke hearts, drained and quartered
  • Fresh basil leaves, torn, for serving
  • Directions

    1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10″ skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
    2. Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
    3. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
    4. Serve sprinkled with basil and cut into wedges

Homemade Pizza

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package. You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast
  • 3 1/2 cups bread flour
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal (to help slide the pizza onto the pizza stone)
  • Tomato sauce (smooth, or puréed)
  • Mozzarella cheese, grated
  • Parmesan cheese, grated
  • Feta cheese, crumbled
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Italian sausage, cooked ahead and crumbled
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced
  • Ham, thinly sliced

Special equipment needed

  • A pizza stone, highly recommended if you want crispy pizza crust
  • A pizza peel or a flat baking sheet
  • A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

Read more: http://www.simplyrecipes.com/recipes/homemade_pizza/#ixzz4MVNf9gAm