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)

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

Calamari

Cooking Procedures :

  1. Clean squid and cut them into rings (you may include the head). Pat dry with paper towels. Set aside.
  2. In a bowl, combine flour and salt; mix thoroughly. Dredge each squid ring into the beaten egg and then coat it with the flour mixture.
  3. Heat oil in a wok (or a saucepan) over medium-high heat. To check if the oil is hot enough, use a wooden chopstick (or a skewer), when dip into the oil -bubbles will form all around the stick. Or you can use candy thermometer to read the oil temperature, between 350°F-375°F (or 175°C-190°C) when it is ready. Alternatively, use a deep-fryer -if you have one.
  4. Deep-fry squid for about 3-5 minutes, or until golden brown. Don’t fry squid too long, it will become tough. Drain on paper towels. Repeat the process with the rest of the squid. Do not overcrowd the pan, to avoid temperature drop of the oil.
  5. Transfer to a serving platter. Serve with Sweet and Sour Sauce (Spicy Garlic Vinegar Sauce, orGarlic Mayonnaise Dip).
  6. Serves 4 to 6.

Resulta ng larawan para sa calamari

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

Fried Tofu in Soy Sauce

  • 1 cup tofu, diced
  • 2 tsp. peanut oil
  • 2 tsp. grated ginger
  • 1 medium chili pepper, deseeded and sliced finely
  • 1/4 cup soy sauce
  • 1 to 2 tbsp. water
  • 2 tsp. brown sugar
  • 1 cup snow peas, trimmed and halved
  • 1 cup bean sprouts, trimmed
  • vegetable oil, for frying

 

Cooking Procedures :

  1. Heat oil in a wok (or skillet).  Add the tofu.  Stir-fry and cook until golden and crisp.  Remove and set aside.
  2. Heat the peanut oil over medium-high heat.  Add ginger and chili pepper.  Stir-fry for a minute.
  3. Add soy sauce, water, sugar, tofu and snow peas.  Stir-fry for 2 to 4 minutes or until snow peas are tender.
  4. Add in the bean sprouts.  Stir and blend.  Transfer to a serving platter and serve.

Resulta ng larawan para sa Fried Tofu in Soy Sauce

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

Yakisoba, literally grilled (yaki) noodles (soba), was originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce for yakisoba.

When I was growing up in Japan, yakisoba was often the lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook this noodle together. It was my dad’s favorite and we didn’t mind the repetition.

Image result for yakisoba

Ingredients
  • 3 shiitake mushrooms
  • ½ onion
  • 1 carrot
  • 2 green onions
  • 4 cabbage leaves
  • ½ – ¾ lb sliced pork belly (or your choice of meat and/or seafood)
  • 1-2 Tbsp oil
  • Freshly ground black pepper
  • 8 Tbsp.* yakisoba sauce or make homemade (or the seasonings that comes with the yakisoba package)
  • 1 pkg Yakisoba Noodles
Toppings (optional)
Instructions
  1. Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
  2. In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
  3. Add the onion (and other hard vegetable) and cook until wilted.
  4. Add the rest of (soft) vegetables and stir fry until they are soft.
  5. Add black pepper and 3 Tbsp. of yakisoba sauce.
  6. Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
  7. Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
  8. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
  9. Serve on a plate and garnish with Dried Seaweed Powder and Pickled Ginger. Serve immediately.

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.

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!