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.

 

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.

 

Crispy Pata (Deep-Fried Pork Leg)

Ingredients :

• 1 pork pata (pork leg), wash well
• 1 cup soda pop (Sprite or 7-up)
• water, for boiling
• coarse sea salt
• 1 tsp. peppercorns
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 tbsp. soy sauce
• 2 tsp. baking soda
• oil, for frying

Cooking Procedures :

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.
2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Embutido Recipe (Filipino Style Meatloaf)

Ingredients :

• 1 lb. ground pork
• 1/2 cup finely chopped carrots
• 1 cup (6 slices) finely chopped (sweet or cooked) ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 3 whole eggs
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• slices (wedges) of hard-cooked eggs (see recipe)
• slices (wedges) of Vienna sausage
• aluminum foil, 10″ x 12″ sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido.

 

Fish Ball

The name says it all. Traditionally a Filipino street food, Fish balls are popular because they are cheap, portable and yummy. Usually presented on a bamboo skewer, they can also be served as take-out in a plastic bowl or served at home on your finest China. Filipino stands have their own unique dipping sauce to complement the taste of fish balls. You can make your own sweet, savory, sweet and sour or vinegar dipping sauce.

Ingredients

• 1 cup all-purpose flour
• 1 kg galunggong fish (round scad fish) – or any white fish fillet
• 3/4 cup grated carrots
• 3/4 cup grated potatoes
• 1/2 cup soy sauce
• 2 eggs
• 1 teaspoon pepper
• 1 teaspoon salt to taste
• Oil for frying

Steps

1. Blend the dry ingredients in a mixing bowl.
2. Add the filleted fish meat, as well as the potatoes and carrots to the dry ingredients until well combined.
3. Pour in the soy sauce while stirring the mixture at the same time to ensure the soy sauce is equally distributed.
4. Whisk the eggs and add them to the mixture.

   Eggs help to bind the ingredients to each other.

5. To form it into balls, scoop a tablespoon of the mixture – you may use your hands to roll it into balls or use two tablespoons to form them Grease or flour your hands so the mixture doesn’t stick to your hands.
6. Heat the frying pan.
7. Pour enough oil into the pan to cover the fish balls and wait until the oil is boiling.
8. Deep-fry the fish balls for 3-5 minutes or until they have turned golden brown.
   To ensure uniform color, only fry a few at a time. This will also keep the oil hot.
9. Serve with your favorite dipping sauce

Tips

• It is better if you use your hands to mix and form it into balls.
• Make sure the flour is in correct proportion to the fish meat. If you put in too much flour, it will turn out tough.
• Dip a chopstick, or the handle of a wooden spoon into the oil, when the oil bubbles fast around the handle it means that the oil is hot enough to fry. Each time you add another batch of the fish balls check to make sure the oil is hot enough

Easy Steps In Making Tasty Chicken Curry

Chicken Curry menu is fashioned in Filipino method of food preparation. This curry menu is amongst the filipino meal that people commonly cook in each and every birthday celebrations as well as gatherings. This chicken meal continues to be our most favorite throughout special events or maybe even in the typical dishes simply because families enjoys it. They said that whenever they begin enjoying this chicken curry, you’ll experience a bit burning sensation inside their mouth and also incredibly  hot and spicy.

Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
(Cooking Measurements )

Cooking Procedures :
Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Remove from heat. Serve hot.