Tuesday, October 25, 2011

Ginisang Corned Beef Recipe

Ginisang Corned Beef, easy to prepare and cook. Filipinos usually paired it with "sinangag" (fried rice). Main ingredients of this menu is corned beef in a can.

Preparations for Ginisang Corned Beef Recipe


1/2 can corned beef
1/2 small onion, chopped
3 cloves garlic, minced
1 potato, diced
cooking oil

Cooking Instructions:

Heat oil in a skillet, fry the diced potato. Set aside. Saute the garlic and onion until fragrant. Add the fried potato, then the corned beef. Stir fry for 2-3 minutes. Add the water (amount according to your preference). Salt to taste. Perfectly served with steamy rice.

Chicken Barbecue Recipe

Chicken Barbecue, Filipinos favorite dish. Chicken parts are cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled. Chicken Barbecue. It's oftenly paired with a bottle of beer.

Preparations for Chicken Barbecue Recipe


1 kilo chicken (whole or cut in pieces)
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of calamansi juice or lemon juice
1/2 cup of sprite, 7up or beer
2 cups of tanglad (lemon grass) for whole chicken
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar

Cooking Instructions:

Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper. Marinate in the refrigerator for 1 to 3 hours. Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole. Cook chicken on grill or in oven until golden brown. Enjoy this delicious chicken recipe with family and friends.

Hototay Soup Recipe

Hototay Soup is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. This soup recipe is of Chinese in origin but Filipinos embraced and became a part of Filipino Cuisines.

Preparations for Hototay Soup


125 g. of boiled or steamed pork meat 75 g. of boiled or steamed pork liver 3-4 boiled chicken gizzards 6-8 steamed dumplings (recipe and instructions here) 7-8 c.of meat or chicken broth a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind 1 carrot 1/4 head of native cabbage 1/2 head of garlic, crushed and peeled 1 onion, peeled, halved and thinly sliced 2 eggs 1 tbsp. of cooking oil salt and pepper to taste

Cooking Instructions:

Cut the pork meat,liver and gizzards into thin slices. Peel and cut the carrot into florets or rings. Shred the cabbage. If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.

Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.

Monday, October 24, 2011

Pork Tocino Recipe

Pork Tocino, an all time favorite of most Filipinos. A cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. Best paired with rice. It is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor.

Preparations for Pork Tocino


2 lbs cubed pork (loin or butt)
3/4 cup Sprite
1 cup sugar
red food coloring
1 teaspoon freshly cracked black pepper
3 teaspoons kosher salt
2 tablespoons garlic powder

Tocino Preparations:

First, mix all ingredients together in a large container with a lid. Adjust coloring as desired. Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat. It can also be stored in the freezer for later use.

Cooking Instructions:

Place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated. Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning. Best paired with rice.

Thursday, October 20, 2011

Lumpiang Ubod Recipe

Lumpiang Ubod is a very well known Filipino Food recipe that are comparable from spring rolls menu on which the main ingredient is a bamboo shoot(ubod). The main ingredient is only the main difference between ubod and lumpiang sariwa(vegetable roll) but the procedure for preparation is mainly just the same. Goldilocks offer it as their regular recipe and it is very popular too.


1/2 kilo ubod (bamboo shoots), cut inato thin strips
2 cups shrimps, shelled, chopped, heads removed
2 cups pork kasim, chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 cup pork stock
2 stalks spring onions, chopped
salt and pepper
oil for sauteing

For sauce:

1 cup broth (from ubod mixture)
1 tsp salt
1/2 tbsp soy sauce
1/4 cup sugar
1 tbsp cornstarch dissolved in water
2 cloves garlic, minced

Cooking Instructions:

Heat a pan, then saute garlic and onion in oil. Add shrimps and pork, stirring until done. Pour in pork stock. Cover pan. Continue cooking over medium heat until meat is tender. Add ubod. Stir and simmer for 3-5 minutes. Season with salt and pepper according to taste. Transfer to a separate container. Allow to cool. Drain excess broth and set aside.

Sauce Cooking Instructions:

Combine broth, sugar, soy sauce and salt. Allow to boil. To thicken, pour in cornstarch dissolved in water. Add minced garlic.

Tuesday, October 11, 2011

Pork Estofado Recipe

Pork Estofado, deep fat-fried pieces of meat usually tongue, chicken or pork are cooked in vinegar, salt, sugar, water and spices until tender. Garnished with fried potatoes.

Preparations for Pork Estofado


1 Kilo pork cubes
1 cup vinegar
1 cup water
1/2 cup soy sauce
3/4 cup sugar
Oil for frying
1 bay leaf
1 1/2 head of garlic, crushed
1/4 cup cut up pieces of any crusty bread (Pandesal, toasted loaf bread, french bread, etc)
6 pieces Saba, cut diagonally into 3 pieces each
1 large carrot, sliced into 1/2? thick circles

Cooking Instructions:

Combine vinegar, water, soy sauce and sugar in a large mixing bowl. Set aside. In a medium-sized sauce pan, heat around 2 Tbsp of cooking oil. Fry the Saba, around 30-45 seconds on each side or until slightly browned. Set aside. Saute the garlic. Add more oil if necessary. Once the garlic starts to brown, put in the pork, brown the pork on all sides. Once the pork achieve a nice brown coloring, pour in the vinegar-soy-water-sugar mixture.
Cover and bring the mixture to a boil. Once the mixture starts to bubble, drop in the bay leaf. Lower the heat and let the mixture simmer until the pork becomes tender. Once the pork is soft and tender, add in the carrots. Cook for 2 minutes. Add in the fried Saba and bread chunks, and then stir. Continue simmering for another 3 minutes or until the banana is cooked. Serve hot woth a cup of rice.

Paella Recipe

Paella, a complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken from Spanish cuisine that is mostly prepared during special occasions. Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table.

Preparations for Paella


2 chicken breasts, skin removed and cut into large chunks
2 Italian sausages, cut into 1 inch pieces
2 onions, peeled and chopped
10 whole cloves garlic, peeled
28 ounces can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup of your favourite red or white wine
3 bay leaves
1 sprig fresh rosemary
1 red pepper, seeds removed and chopped
1 pound of shrimp, shelled and deveined

Cooking Instructions:

Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate. Add the onions to the hot pan and a small splash of oil, sauté until golden. Add the garlic and stir for a few moments. Add tomatoes, breaking them up with a wooden spoon. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.