Here are
some recipes we'd like to share with you.
We'll put some more recipes later on.
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Menudo
Ingredients
- 2 1/2 cups diced pork
- 1 cup diced pork liver
- 2 cups of water
- 2 tbsp. vegetable or corn oil
- 2 tbsp. minced garlic
- 1/4 cup chopped onion
- 1/2 cup cubed red ripe tomatores
- 1/2 cup pimento
- 2 cups diced potatoes
- 1/3 cup chick peas, boiled and peeled
- Salt or patis (fish sauce) to taste
Preparation
- In a medium pot, cook the pork until tender
- Set aside pork and save 1/2 cup of broth
- In a pan, heat oil and fry garlic until golden brown, place onion until
transparent, followed by tomatoes until soft
- Add pork and liver to the pan
- Sautee for 5 minutes
- Place 1/2 cup pork broth and add salt of patis (fish sauce) to taste
- Add pimento for color
- Add potatoes and chick peas
- Let simmer for 10 minutes
- Serve hot with rice!
Pansit Palabok
Ingredients
- 1 lb ground pork
- 1 large onion, minced
- 1 lb shrimp, shelled and minced
- 1 can Campbell's cream of mushroom
- 1 can cream of chicken
- 4 cans of water [to dilute the creams]
- *reserve the shrimp heads, pound 'em and obtain the juice for added
flavor
- powdered atchuete
- patis to taste
Topping
- pounded chicharon [you can get this sa store]
- fried garlic [minced then fried]
- hard boiled eggs
- chopped spring onions
- sliced lemon
Preparation
- heat some oil and add enough achuete powder for color.
- saute onion, add gr. pork and cook til brown.
- add 1/2 c water, simmer til dry.
- add minced shrimp, cook til pink then add shrimp juice ... stir
constantly to keep juice from
- curdling.
- Add the cream of mushroom and chicken, mix well.
- add 4 cans of water and let simmer for 20 mins.
- season with patis.
- cook noodles and drain well, then pour sauce over it and mix well.
- Top with garnishings
Pancit Molo
Ingredients
- 1 pound ground pork (can use ground turkey if watching cholesterol)
- 1 can water chestnuts (chopped)
- 1 bunch green onions (chopped) reserve half for adding to cooked soup
- 1/2 teaspoon salt
- Black pepper to taste
- 1 pack of wonton wrappers
- 2 tablespoons vegetable oil
- 6 cloves crushed garlic
- 1 sliced onion
- 6 cups chicken broth (can use canned if desired)
- 2 cups cooked chicken (flaked)
- 1/2 pound shelled and deveined shrimps (optional)
Preparation
- Mix first 5 ingredients and fill the wonton wrappers (about 1 round
teaspoonful in each wrapper)
- Reserve any extra pork mixture
- Saute garlic in hot oil until golden brown
- Take out and reserve about half of garlic to add to the cooked soup
later
- Add onion and continue sauteing for a couple of minutes
- Add the unwrapped extra pork mixture and continue sauteing for a minute
or two
- Add chicken broth
- When it's almost boiling, add filled wrappers
- Continue cooking and add flaked, cooked chicken and shrimps
- Let boil for a few more minutes until done
- Fill bowls with the soup and garnish with cooked garlic and green onions
- Serve hot!
Serves 4 - 5
Ingredients:
3 pounds skinless chicken breast
� cup vinegar
1-tablespoon soy sauce
1 head garlic -- crushed
8 whole peppercorns � crushed
Wash chicken. Cut chicken
into serving pieces. Add vinegar to chicken in 4 quart saucepan. Add soy sauce
and rest of ingredients. Do not stir chicken until it has started to boil. Cover
and simmer chicken till cooked, approximately 30 to 45 minutes. Add water, if
necessary. Remove chicken. Fry some garlic in butter. When browned, add chicken
without liquid. Fry till browned. Add liquid and simmer for 5 to 10 minutes.
Serve hot over rice.
Serves 6
Ingredients:
1 pound chicken
1 pound pork -- fat removed
1 tablespoon butter or margarine
1 clove garlic -- minced
� cup onion -- diced
1 stalk celery -- sliced
1/4head cabbage -- chopped
1 each carrot -- peeled and chopped
8 ounces vermicelli
Accent seasoning mix -- to taste
salt and pepper -- to taste
Boil the chicken and pork in small
amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch
cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic
and onion in butter till onion is tender. Add meats to pan. Add some broth and
Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5
minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables
are tender. Boil water for the vermicelli. Cook according to package directions
then add to mixture in pan. Add more broth to mixture if necessary and cook
until heated through. Adjust seasonings to taste. Other noodles may be used in
place of the vermicelli as long as it is thin.
Serves 6
Ingredients:
4 egg yolks
1 cup sugar
13 ounces evaporated milk
1 teaspoon vanilla extract
Scald milk in a double boiler for 15
minutes. Blend the egg yolks with the sugar, milk, and flavoring. Pour into mold
lined with caramelized sugar. Place this in a bigger pan half filled with water
and bake until the mixture becomes firm. Cool before removing from mold.
Misua
(around 2 bundles will do)
1/2 onion, finely sliced into half-moons
2-3 cloves of garlic, finely chooped
Equal amount of ginger, cut in small matchsticks
sayote (chokos) atleast 2 - 3
Saute garlic in oil, add onion and ginger.
When the onion turns transluscent, add the stock
or water along with salt/patis and pepper to
taste. Bring to a boil. Add the
sayote (cut in 1 squares or to your desire) and
simmer soup until sayote is tender. Add
the misua and stir carefully not to let the
misua get stuck to each other (otherwise you get
a nice sticky ricey mess). Allow to sit
for a couple of minutes. Serve hot.
1 cup
malunggay leaves (if not available use spinach
or watercress)
1 cup pumpkin, cubed
1 cup upo (if not available use zuchinni)
1 cup tokwa (tofu), cubed and fried
1/2 onion
1 cup water
tomatoes
Mix
tomatoes, onions and pumpkin in a deep sauce pan
or pot. Add water and boil. After 5
minutes cooking, add tokwa and upo. When
the upo is almost tender, add malunggay and cook
2 minutes longer or until malunggay leaves are
wilted. Remove from heat. Salt and
pepper to taste (or instead of salt, use patis).
Garnish with fresh tomatoes and cilantro or
kinchay (chinese celery).
PORK
APRITADA
1/2
k pork, cut into small cube
1 tbsp garlic
2 tbsp oil
1/2 cup onions, sliced
8 cups rice water
2 medium sized potatoes, cut in cubes
1/4 k ox liver sliced into cubes
1 large green or red capcicum, in strips
1 tsp salt
1/4 tsp pepper (sliced like pork or ox liver)
Saute
garlic in oil until brown. Add onion and
tomatoes, cook until soft. Add pork and
rice water; let simmer until tender. When
tender, add sliced potatoes and cook until
done. Add liver and capcicum. Season
and cook until liver is done, 5-8 minutes.
Serve hot.
Adobong
Pusit
Ingredients
1
lb. squid
1/2 tsp. salt
1 small bay leaf1/4 tsp. pepper
3-4 cloves garlic, minced
1/3 cup vinegar
1 tsp. sugar
1/4 cup water
3 tbsp. cooking oil
1 small onion, thinly sliced
Ingredients - Metric / Imperial
500g / 1 lb. squid
1 1/2 tsp. salt
1 small bay leaf
1/4 tsp. pepper
3-4 cloves garlic, minced
80 ml / 3 fl oz vinegar
1 tsp. sugar
60 ml / 2 fl oz water
3 tbsp. cooking oil
1 small onion, thinly sliced
Pull
out head, tentacles, and innards, taking
particular care to remove all of the
transparent quill from the body of the squid.
Cut off tentacles just above the eyes. Discard
the innards along with the quills. Wash and
drain bodies and tentacles.
Make
up a marinade using the salt, pepper, garlic,
vinegar, water, sugar and bay leaf. Add the
squid and leave the mixture for one hour.
Drain
the squid, saving the marinade. Saute onions
in hot oil to soften, add the drained squid,
and continue to saute until the juices
evaporate. Strain the marinade, add the liquid
to the onion and squid. Bring to the boil and
simmer for about 15 minutes.
Eskabetse
Ingredients
1 medium sized fish, gutted and descaled
1 tsp. salt
2 slices lemon
1/2 cup cooking oil
2 cloves garlic, minced
1 small onions, sliced
1 small green pepper, seeded and cut into
strips
1 tbsp. ginger strips
1 small carrot, cut into strips
1/4 cup vinegar
1/2 cup water
1/4 cup sugar
1/2 tsp. salt
1 tbsp. soy sauce
2 tbsp. ketchup
1 tsp. cornflour, dissolved in 2 tbsp. water
Rub
fish all over with sliced lemon. Sprinkle with
1 tsp. salt. Let marinade for 10-20 minutes.
Fry in hot oil until brown. Transfer to a
serving dish, keep warm. Pour off all
but 2 tbsp. of oil in frying pan and saute the
garlic, ginger and onions in it. Add other
vegetables, saute for about 2 minutes. Add the
vinegar,sugar, water, salt, soy sauce and
ketchup. Bring to a boil, stir in cornflour
solution, and simmer until thick and
transparent. Pour sauce over fish and serve
BIBINGKA
2
1/2lbs Mochi rice (5 � cups)
5 1/2 cup Water
1 can (13 oz) coconut milk
1 lbs Dark brown sugar
Banana leaves
Procedures
In a rice cooker or large
saucepan, rinse rice; drain.
Add water and
cook rice. In a saucepan, combine coconut milk and 1 � cups of the brown
sugar.
Cook over medium heat for about 20 minutes, stirring
constantly, until the mixture thickens.
Wilt banana leaves over low heat
on electric surface unit or in microwave oven; line a 13 x 9 x 2-inch baking
pan. Preheat electric oven to 350�F. Stir remaining brown sugar into the hot
rice; mix well. Reserving � cup coconut milk mixture, stir remainder into
rice. Put into prepared pan. Pour the reserved � cup coconut milk mixture
over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool
and cut into serving pieces. Makes 45 servings.
CHICKEN SOTANGHON
2 Chicken backs to make stock
5 cup Water
1 Chicken breast, boneless -sliced thinly, 2" long
8 oz Bean thread noodles OR Cellophane noodles
6 large Dried mushrooms
1 tbsp Vegetable oil
2 Garlic cloves, minced
1 med Onion, sliced
1 tbsp Fish sauce (patis)
1/2 cup Annatto water (see below)
1 Carrot, sliced thinly about 2 inches long
1 cup Sugar peas
4 Stalks green onions, sliced-thinly crosswise
Salt and pepper to taste
Procedures
Boil chicken backs in 5 cups
water for 25-30 minutes. Season with a little salt. Reserve chicken stock.
Soak dried mushrooms in water for 20 minutes, de-stem and slice thinly when
doubled in size. Set aside. Soak bean thread noodles in water until soft.
Drain and cut into 6-inch length with scissors. Set aside. In a deep
nonstick pan over medium heat, saute garlic, in oil until lightly browned.
Add onion, cook for 1 minute. Add sliced chicken, mushrooms, carrots, annatto
water, fish sauce and a little salt and pepper. Cook for about 8 minutes or
until mushrooms are cooked. Add 2-3 cups chicken broth. Bring to a boil,
correct seasonings, then add the drained bean thread noodles. Cook for about
8 minutes, stirring gently until liquid has been absorbed and noodles are
cooked. Be careful not to mash noodles when stirring. Add sweet peas and
sliced green onions just before noodles are cooked. Serve immediately.
Serves 6-Annato water: 1 tb. annatto (achuete) seeds, � cup water. Soak
annatto seeds in water for 15 to 20 minutes. With your fingers, squeeze color
out of the seeds in water, until water turns orangy or reddish. Drain liquid
into container and discard seeds. Use this liquid as a natural food coloring
when the recipe calls for it
EASY DOUGHNUT
3 cups FLOUR
2 x EGGS
2/3 cup SUGAR
1 tsp SALT
1/4 cup VEGATABLE OIL
1 cup MILK
4 tsp BAKING POWDER
2 cup OIL FOR DEEP FAT FRYING
Procedures
Blend together sugar, milk, eggs
and oil. Add flour, salt, baking powder mix all lightly. Heat 2 cups oil in
a 2 quart sauce pan to 365�F. Drop dough by teaspoonful into hot oil. (if
oil is to hot, doughnuts will not get done inside) fry for 2 to 3 minutes or
until golden brown. Turn frequently while cooking.drain on paper toweling and
roll in white sugar while still hot. Hint: check the first couple of
doughnuts to see if they are o.k. And done
If you would like to share your recipe, please
send it to us and we are happy to publish
it for you. It would be nice
to promote our own food.