Showing category "Phillipines" (Show all posts)

Asado de Carajay

Posted by Kroocrew on Sunday, June 19, 2011, In : Phillipines 


All Rights Reserved © Used with the kind permission of Frank Hung

Asado de Carajay is a Spanish creation and has been adopted by Phillipine cooks. This dish may be made with any of the meats mentioned but the combination is particularly suitable for large get-togethers.




Ingredients:
  • 1 ox tongue
  • ½ kilo pork
  • 1½ tbsp Soy sauce
  • ½ cup vinegar
  • 2 onions, quartered
  • ½ Tbsp paprika
  • 1 whole chicken
  • 1 bay leaf
  • 1 tsp black pepper-corns
  • salt to taste
  • 800 gm can mushrooms (400 gm fresh; 150 gm dehydrated reconstit...

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Ham and Potato Croquettes (Ham at Patatas Croquetas)

Posted by Kroocrew on Thursday, March 10, 2011, In : Phillipines 



Filipino 'croquetas' are made with mashed potatoes and chopped meat or fish, usually leftovers. They are presumably derived from the Spanish croqueta but without the bechamel style filling.



Ingredients:
  • 3 large *potatoes, boiled and mashed
  • All purpose flour for coating
  • 1 egg beaten and 1 fresh egg
  • 1 tsp cilantro, chopped
  • ½ stalk green onion, finely diced.
  • ½ tsp crushed ginger
  • 1 clove garlic.
  • Salt and pepper
  • Bread crumbs or Panko
  • 60 ml (1/4 cup) milk
  • 60 ml (1/4 cup) grated cheddar cheese
  • Ham, ½ cm (¼ ...

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Filippino Goto (Beef Tripe Congee)

Posted by Kroocrew on Thursday, March 10, 2011, In : Phillipines 





Ingredients:
  • 2 Tbsp cooking oil
  • 1 tsp garlic, minced
  • 1 cup onion, minced
  • 5 cm (1 in) ginger, julienned
  • 1/2 tsp ground black pepper
  • 2 Tbsp fish sauce
  • 550 gm (1 ½ lbs) beef tripe, in small pieces
  • 1 cup rice
  • 500 ml (17 oz) water
  • 500 ml (17 oz) beef stock either homemade or from a bouillion cube
  • 1 Tbsp safflower stigma or a few saffron filaments
  • 4 hard boiled eggs
  • 1 cup scallions (green onions), chopped
  • 1 piece lemon
  • ¾ cup crushed pork rinds
Method:
  1. In a pot, heat the cooking oil then sauté the garlic, on...

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Ensaymada (Sweet Bread)

Posted by Kroocrew on Thursday, December 2, 2010, In : Phillipines 
Here are two (2) recipes for this food.
First recipe.






Ingredients:
Dough
  • 80 ml (1/3 cup) refined sugar
  • 1 teaspoon salt
  • 1/4 teaspoon instant yeast
  • 120 ml (1/2 cup) all-purpose flour
  • 2 tablespoons water
  • 80 ml (1/3 cup) butter

Sponge
  • 1 egg
  • 1 tablespoon refined sugar
  • 2 tablespoons water
  • 360 ml (1 1/2 cups) all-purpose flour
  • 3 egg yolks
  • 1 teaspoon instant yeast

Topping
  • grated cheese
  • melted butter
  • sugar


Method:
  1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smoot...

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Camaron Rebosado con Hamon (Fried Shrimps with Ham)

Posted by Kroocrew on Friday, October 22, 2010, In : Phillipines 


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Ingredients:
  • 450 gm (1 lb) large shrimps   
  • 1 lemon   
  • salt and freshly ground pepper
  • 2 eggs   
  • 1/2 cup cornflour   
  • 450 gm (1 lb) ham, thinly sliced in 0.5 cm (~1/4-in) squares
  • 1 cup vegetable oil       


Method:

  1. Shell shrimps, leaving tail. Devein and slit the backs along the length.
  2. Squeeze lemon juice on shrimps.
  3. Add salt and pepper and set aside.
  4. Beat the eggs and add the cornstarch to make a thick batter. 
  5. Place pieces  of ham in each open shrimp, 
  6. Dip in batter and deep fry in the oil. Fry u...

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Salted Eggs (Itlog na Maalat)

Posted by Kroocrew on Thursday, October 21, 2010, In : Phillipines 
Salted eggs are made and sold all throughout Asia. often they are dyed red and other places pack them in a thin casing of black mud to prolong their use. They are all good and thoroughly recommended as an alternative to fresh eggs for salads particularly. (These are nothing like the 100 year old Chinese eggs)



Ingredients:
  • 10-15 eggs (white shell eggs are preferred)
  • 1kg salt
  • water
Method:
  1. Wash chicken eggs while rubbing with coarse sponge on eggshells, using white shelled eggs as their shells are t...

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Lumpia (Filipino Pork Spring Rolls)

Posted by Kroocrew on Sunday, July 25, 2010, In : Phillipines 



These rolls are made smaller and thinner than most and as such are very convenient for both quick cooking and as a finger party food.



Ingredients:

  • 1 package Lumpia wrappers (25 sheets); spring roll wrappers for frying can be substituted.
  • 1 Kg (~2 lbs) ground pork
  • 5 cloves garlic, peeled and minced
  • 2 Tbsp of finely shredded wood-ear mushrooms
  • 2 Tbsp Do chua or simply julienned carrot will do.
  • 2.5 cm (1-in) piece of ginger, peeled and minced
  • 2 tablespoons dark soy sauce
  • 1 tsp rock sugar
  • 2 eggs, lightl...

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Filippino Tamale (Chicken Pork and Shrimp)

Posted by Kroocrew on Sunday, June 20, 2010, In : Phillipines 





Ingredients:
  • 480 ml (2 cups)  raw peanuts, in shell
  • 840 ml (3½ cups)  uncooked rice
  • 1.7 litre (7 cups)  coconut milk
  • 240 ml (1 cup)  light brown sugar
  • 2 teaspoons  salt
  • 1 teaspoon  white pepper
  • 240 ml (1 cup)  unsalted roasted peanuts, coarsely crushed
  • 60 ml (¼ cup)  annatto water. (red colouring from the seeds of the Achiote tree seed pods sometimes called Roucou. Widely used as a natural food colouring in cheeses, butter and custard powder. It has it's own flavour as well.)
  • 2 garlic cloves, whole...

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Filippino Tamale (Chicken and Pork)

Posted by Kroocrew on Sunday, June 20, 2010, In : Phillipines 





Ingredients:
  • 3 cups rice
  • 5 cups coconut cream (thin & thick together)
  • 2 tbsp atchuete seeds
  • 2 cups white sugar
  • 3 tsp powdered pepper
  • 4 tbsp peanut butter
  • 1 cup flaked chicken meat (cooked)
  • 2 hard boiled eggs
  • 1 cup cooked pork (sliced into strips)

Method:
  1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
  2. Add atchuete colouring to coconut cream. Boil on medium heat stirring constantly.
  3. Add powdered rice; stir until well blended and thick.
  4. Separate 1/4 of cooked mixture and add to this...

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Pork Humba (Rich Pork-belly stew)

Posted by Kroocrew on Thursday, June 17, 2010, In : Phillipines 


© Used with the kind permission of Drareg Ajerap


Ingredients:
  • 1/2 kg (~1 lb) pork belly, cut in cubes
  • 2 cloves garlic, crushed
  • 1 small onion; chopped
  • 80 ml (1/3 cup) vinegar
  • 60 ml (1/4 cup) light soy sauce
  • 60 ml (1/4 cup) brown sugar
  • 3 bay leaves
  • 1 cup rice water
  • 1/4 tablespoon ground black pepper
  • Cooking oil

Method:
  1. Marinate pork in soy sauce and pepper for 1 hour.
  2. Saute garlic and onion.
  3. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat.
  4. Add...

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Ilocano Igado (Pinoy Pork kidney, liver and heart stew)

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 






Ingredients:

  • 1 kg (2 lbs) combination of the following:
  • Pork liver; cut in slices
  • pork kidney; cut in slices
  • pork heart; cut in slices
  • 1 tablespoon garlic; minced
  • 1 medium onion; chopped
  • 1 segment ginger; cut in strips
  • 60 ml (1/4 cup) green peas
  • 1 small carrot; cut in slices
  • 1 bell pepper; cut in slices
  • 240 ml (1 cup) vinegar
  • Soy sauce
  • Salt and pepper
  • Cooking oil

Method:
  1. In a bowl, marinate liver in vinegar. Set aside.
  2. Saute garlic, ginger, and onion in oil.
  3. Add pork heart and kidney and  season it with salt...

Continue reading ...
 

Insarabasab

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 





Ingredients:
  • 1 kg (~2 1/4 lb) pork (shoulder preferred)
  • 1 onion; sliced
  • 1 piece 2.5 cm (1 in) ginger root; chopped (amount not critical)
  • 1 tablespoon bird's eye chillie (amount variable)
  • 1/2 tablespoon ground pepper
  • 2 tablespoons vinegar
  • 1 lemon or 5 kalamansi
  • Soy sauce
  • Salt to taste
Method:
  1. Slice the pork 2.5 cm (1 in) thick for roasting. Season with salt.
  2. Roast pork over an open fire until all pink color of meat disappears.
  3. When roasted, slice pork again into 0.5cm x 2.5 cm (1/4" x 1")  strips, and t...

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Kare Kare

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 




Ingredients:
  • 1 kilo oxtail; cut in chunks
  • 1/2 kilo beef tripe; slice in 2”x3” lengths
  • 2 cloves garlic; crushed
  • 1 big onion; sliced
  • 1/2 cup peanuts ; grounded
  • 1/2 cup toasted rice; grounded
  • 1/4 cup annatto seeds
  • 1 heart of banana (puso ng saging); cut in lengths
  • 10 string beans; cut into 2” lengths
  • 1 eggplant; sliced
  • Salt and pepper to taste
  • Bagoong alamang (Phillipines shrimp and krill paste)
  • Cooking oil
Method:
  1. Place annatto seeds in 1/2 cup water for 30 minutes. Mash seeds and set aside the anna...

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Lechon Liempo (Roast Pork Belly)

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 





Ingredients:
  • Pork belly; 30 – 40 cm  (12 -16 in) long
  • Garlic; smashed and diced
  • Salt and pepper to taste
  • Rosemary leaves
  • Sliced tomatoes for garnishing

Method:
  1. Rub inner layer of meat with a mixture of salt, pepper, garlic and rosemary leaves. 
  2. Roll meat, and then  tie in sections or skewer.  Place in a roasting pan.
  3. Preheat oven to 205oC (400oF). Bake in oven for about 15 minutes, and then decrease heat to 175oC (350oF).
  4. Bake for about one and a half hours to 2 hours or until meat turns  brown a...

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Sizzling Pusit (Sizzling Squid)

Posted by Kroocrew on Tuesday, June 1, 2010, In : Phillipines 





Ingredients:
  • 1 piece big squid
  • 2 slices ginger, julienned (cut into thin strips)
  • 1/2 tsp. salt
  • 3 cloves garlic
  • 1tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tbsp. vinegar
 
Method:
  1. Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
  2. Marinate squid in the mixture for half a day.
  3. Grill to almost done, but not quite, basting regularly with the marinade.
  4. Slice into rings. Transfer to a heated up sizzling plate.
  5. Pour a little marinade over the grilled squid.
  6. Serve.

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Sisig (Infused, Boiled and Barbecued, Diced Pork Meats)

Posted by Kroocrew on Sunday, May 9, 2010, In : Phillipines 

CC license

Commentaries by Filippino nationals and ex-pats on this food tend to have a very high use of superlatives. There's no doubt that it's one of the homestyle foods close to the heart



Ingredients:
  • 750 gm 1-1/2 lbs pork cheeks (or 1 Kg (~2 lbs) deboned pork hocks)
  • 250 gm (~1/2 lb) beef or pork tongue
  • 250 gm (~1/2 lb) beef or pork heart
  • 250 gm (~1/2 lb) liver (pork, beef or chicken)
  • 480 ml (2 cups) water (for boiling)
  • 240 ml (1 cup) pineapple juice (for boiling)
  • 1 tsp whole black peppers (for boiling)

    Mari...

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Batchoy

Posted by Kroocrew on Friday, April 16, 2010, In : Phillipines 




Ingredients
  • 300 gm (10 1/2 oz) pork kidney
  • 1/4 kilo (9 oz) pork Lapay (spleen)
  • 1/4 kilo (9 oz) pork tenderloin
  • 200 gm (7 oz) pork liver
  • 1 Tbsp ginger, cut into fine strips
  • 1 head garlic, minced
  • 1 medium onion, minced
  • 1.25 liters (~5 cups) water (or chicken broth if you use chicken meat)
  • salt and pepper to taste
  • 3 Tbsp patis ( Fish sauce)
  • 200 gm (7 oz) fresh miki, washed (Thick wheat noodles)

Garnishes:
  • spring onions, chopped
  • toasted garlic (fried separately)
  • 120 ml (1/2 cup) pork cracklings or chicharon, p...

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Tita Cory’s Chicken Liver Pâté

Posted by Kroocrew on Sunday, March 14, 2010, In : Phillipines 
A small legacy from a lady with a good heart


CC license
The perfect side-plate for the pâté

  • lightly toasted walnut bread,
  • golden brioche 
  • mildly sweet and fruity fig cake,
  • pickled vegetables,
  • potato salad
  • and a mild palate cleansing beet salad.



Ingredients:
  • ½ kg (~1lb) chicken liver
  • 1 thumb-sized ginger, peeled and sliced
  • 2 tbsp olive oil
  • 60 ml (¼ c) butter
  • 1 pc Granny Smith apple, peeled and diced
  • 120 ml (½ c) chopped onions
  • ½ tsp dried thyme leaves
  • ¼ tsp dried marjoram leaves
  • 2 ½ tsp fine salt
  • ½ tsp fine...

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Agos-Os

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 



CC license



Ingredients:
  • 250 gm pork or beef; thin slices
  • 1 onion; minced
  • 4 cups mashed sweet potato (kamote)
  • Banana leaf
  • Salt to taste
Method:
  1. Season the mashed boiled sweet potato with salt, and then mix in the onion. Set aside.
  2. On a dry banana leaf, spread about one centimetre  (~1/2 in) thick of mashed sweet potato.
  3. Put on top layer the meat, and then spread again the mashed sweet potato.
  4. Repeat until two layers of meat and three layers of mashed sweet potato are spread.
  5. Roll the layers 20 cm long (8”) ca...

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Bagnet (Chicharon Baboy) Crispy Pork-belly

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 



CC license



Ingredients:

  • 1 kilo (~ 2lbs) pork belly; cut into desired pieces
  • 1 liter ( ~2 pints or 4 1/4 cups)cooking oil
  • 1/2 liter (1 pint or ~2 cups) water
  • Salt to taste
  • Water


Method:

  1. In a stock pot, bring to boil the water with added salt.
  2. Add the pork and continue boiling for 20 minutes.
  3. Drain and set aside.
  4. Submerged the pork in hot cooking oil for few seconds, strain, and sprinkle with cold water.
  5. Do this process 3 times until skin pops.
  6. Submerge the meat until golden brown and serve hot in a platter! ...

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Bistek (Filippino style steak)

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 



CC license


Ingredients:

  • 3/4 kilo tender pork or beef steaks, sliced
  • 1 tablespoon kalamansi or lemon juice
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 big onion; sliced in rings
  • Salt to taste
  • Cooking oil (Olive oil preferred)

Method:

  1. Marinate the pork/beef steak with kalamansi (or lemon) juice, soy sauce, and salt and pepper for 30 minutes or more. Set aside.
  2. Fry the onion rings for 2 minutes or until translucent. Set aside.
  3. In a skillet, fry the marinated pork/beef steak over high heat turning ups...

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Bicol Express

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 




CC license


Ingredients:

  • 1 kilo of pork meat; cut lengthwise
  • 1/2 cup of Philippine bird's eye chillie* (siling labuyo)
  • 3 cups coconut milk
  • 1 cm cube ( or to your preference) shrimp bagoong( Delicious but pungent ingredient. bad smell)
  • 1 tablespoon garlic; crushed
  • 1 small onion; chopped

Method:

  1. In a saucepan, sauté the garlic and onion.
  2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
  3. Pour the shrimp bagoong and coconut milk. Simmer until the por...

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Longganisa (Filipino-style sausages)

Posted by Kroocrew on Saturday, January 9, 2010, In : Phillipines 





CC license


Ingredients:


  • Mixture of 30% ground beef And 70% ground pork For every 1 kilo (2.2 lbs) mixture add:
  • 2 1/2 Tbsp Salt
  • 1 1/2 Tbsp Sugar
  • 1 1/2 Tbsp Soy sauce
  • 2 Tbsp Vinegar
  • 2 Tbsp Wine
  • 1/8 tsp Saltpetre (preservative)
  • 1 tsp Ground pepper
  • 2 tsp Chopped garlic
  • Sausage casings
Method:

  1. Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings.
  2. Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce c...

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Pancit Bihon Guisado

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 

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Ingredients:

  • 1/2 Kg (~1 lb) rice stick noodles (bihon)
  • 1 medium sized chicken breast, boiled & shredded
  • 1/4 Kg (~1/4 lb) pork pigue or kasim, diced
  • 240 ml (1 cup) uncooked shrimps, shelled and de-veined (optional)
  • 1 small cabbage, shredded
  • 1 medium carrot, julienned
  • 1 celery stalk, sliced thinly
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 60 ml (4 Tbsp) cooking oil
  • 120 ml (1/2 cup) soy sauce
  • 2 cups chicken broth
  • Salt and pepper to taste


Method:

  1. Put the rice stick noodles in a clean basin and soak in wat...

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Binagoongang Baboy

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 





CC license


Ingredients:

  • 1 kilo pork loin, cut into small cubes
  • 1/2 cup cane vinegar
  • 1/2 cup bagoong or shrimp paste
  • 4 cloves garlic, minced
  • 5 pieces black pepper, cracked
  • 1 tablespoon sugar
  • 3 pieces jalapeno chillie or other, optional
  • 1/4 teaspoon monosodium glutamate (MSG), optional


Method:

  1. Place pork, vinegar, shrimp paste, garlic, and pepper corns in a cooking pan and mix well.
  2. Cover and bring to a boil without stirring.
  3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occasionall...

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Adobong Tahong

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 



Ingredients:

  • 1 kilo tahong (green mussels); cleaned with beard removed
  • 3/4 cup vinegar
  • 4 tablespoons soy sauce
  • 2 cloves garlic, pounded
  • 1/4 tablespoon peppercorns
  • Cooking oil


Method:

  1. Sauté garlic in two teaspoons fo oil and then add the mussels. Cover and let stand for 2 minutes. 
  2. Add soy sauce, vinegar, and pepper.  Parboil and simmer until the shells are opened. 
  3. Continue cooking to reduce until little sauce remains.

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Twice Cooked Pork

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 





Ingredients:

  • 500 gm (~1 lb) Pig’s meat (ear, tongue, face)
  • White onion; sliced
  • 2cm ginger; chopped
  • Salt and pepper
  • Lime or lemon juice
  • Mayonnaise


Method:

  1. Boil the pork until half cooked.
  2. Strain and grill until brown.
  3. Cut into 2 x .5 cm (1” x 1/4”) (or any preference).
  4. Place in a bowl and then add the onion, ginger, and lemon or lime juice.
  5. Mix well with the mayonnaise. Season with salt and pepper according to taste.


Tip:

If pig brain is available, use it instead of the mayonnaise for a more deli...
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Crispy Pork Knuckle

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 


CC license



Ingredients:


  • 1 Kg ((~2lb)  pig’s knuckle
  • 1 onion; chopped
  • 2 bay leaves
  • 60 ml (1/4 cup) pepper corns
  • 2 Tbsp salt

Cooking oil


Sauce Ingredients:

  • 1 Tbsp onion; chopped
  • 1 Tbsp garlic; pounded
  • 120 ml (1/2 cup) vinegar
  • Soy sauce to taste


Method:

  1. Boil pig’s knuckle in a stock pot with enough water to cover. Add salt, bay leaves, pepper corn, and onion until tender.
  2. Drain and hang to dry.
  3. Place in the refrigerator overnight.

    Within three days:
  4. Deep fry in hot cooking oil until golden brown.

The dish is usua...
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Bola-Bola (Sweet and Sour Meat Balls)

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 


CC license





Ingredients:

Meatballs

  • 1 kilo (~2 lb) ground pork or beef
  • 1/2 red onion; minced
  • 2 green onions chopped
  • 1 clove garlic; minced
  • 1/2 Tbsp mashed or diced ginger
  • 3 well beaten eggs
  • 120 ml (½) cup flour
  • Salt
  • Ground pepper
  • Soy sauce

Sauce

  • 1 can pineapple (set aside liquid)
  • 1 carrot; cut in chunks
  • 1 bell pepper; cut lengthwise
  • 60 ml 4 Tbsp garlic; minced
  • 1 onion; chopped
  • ½ Tbsp salt
  • 1 Tbsp sugar
  • 3 Tbsp soy sauce
  • ½ cup water
  • 2 Tbsp flour
  • Ground black pepper
  • Cooking oil


Method:

  1. Mix  all the ingredients of the meat balls....

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Beef Caldereta

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 






 

CC license
Ingredients:

  • 1 1/2 Kg ( 3 ½ lb) beef, cut into chunks
  • 1 med potato; diced 1 cm (1/2 in) cubes
  • 1 med carrot; diced 3 mm (julienned) cubes
  • 1 bunch Chinese celery; finely chopped
  • 2 cloves garlic; smashed. (Separated into two)
  • 1 med brown onion; chopped fine cubes
  • 240 ml (1 cup) of lechon sauce or 120 ml (1/2 cup) liver pate
  • 1 tomato; sectioned
  • 200 gm (7 oz) can tomato sauce ( amount not so important)
  • 15 green or black olives (pitted). {Olives are important for this dish}
  • 60 ml (4 Tbsp) Malaysian/Indo...

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Filipino Pork Belly

Posted by Kroocrew on Thursday, December 3, 2009, In : Phillipines 





Ingredients:

 
•1 kilo pork belly
•3 tbsp. Bagoong (Fermented fish) Equivalents are probably , plaa raa (Thai), *prahok (Cambodian) )
•3 cups coconut cream
•2 tbsp. Finely chopped ginger
•1 onion, finely sliced
•1 onion, peeled and cut in half
•rock salt
•chillie to taste
•oil for deep frying

* Prahok is available in Asian food stores and is considered a safe food product.


Method:
 
  • In a large stock pot, place pork belly with onion halves, lots of salt and peppercorns.
  • Pour water till co...

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Balut (Embryonic duck Eggs)

Posted by Kroocrew on Saturday, November 7, 2009, In : Phillipines 
Philippines: Balut
Vietnam:       Trứng vịt lộn / Hot Vit Lon
Lao:       Khai Luk
Thai:      Khai Luk
Khmer:       Pong Tea Khon





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Cooked fertilised duck eggs are a delicious treat. Many SEA countries enjoy them as simple street food and are eaten with salt and pepper, or chillie and vinegar, or with herbs such as Rau Ram ( polygonium odoratum).

The eggs are "harvested" from 16 days to 20 days generally. The normal hatching incubation period is 26 to 28 days. The earlier the harvest the less...
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Lechon Sauce (Liver Sauce)

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 


 

CC license




Ingredients:

 

150 gm chicken livers
100 gm onions
2 tbsp crushed garlic
1 tbsp of butter
1/4 tsp dried Thyme
160 ml vinegar
160 ml sugar
160 ml breadcrumbs
480 ml water.
60 ml oil


Method:

Dice the onions fairly finely. Place in a pan with the fat and the garlic over low heat.
When the onion/garlic mix is transparent but not caramelised at all, add the livers, thyme, salt and pepper.. Cook gently with stirring.
When the cooking is finished then homogenise the mixture in a blender and check the seasoning. ...

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Philippine Style Paella

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 


                                   

CC license                                    

Ingredients:

900 gm (2 lb) fryer chicken, cut into pieces   
900 gm (2 lb) pork tenderloin   
450 gm (1 lb) large shrimps
salt and pepper to taste   
3 large crabs   
20 fresh littleneck clams
1450 ml (6 cups) water   
120 ml (1/2 cup) olive oil   
1/2 teaspoon paprika
2 tablespoons chopped garlic   
60 ml (1/4 cup) chopped onion   
2 chorizos de Bilbao or pepperonis, sliced thin
3 cups raw rice (glutinous or sticky rice i...

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Acharang Mais (Corn Relish)

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 


(Corn Relish)

                                   

CC license                                   

Ingredients:

1 teaspoon salt   
120 ml (1/2 cup) sugar   
120 ml (1/2 cup) apple cider vinegar
1/2 tspn celery seeds
240 ml (1 cup) cooked or canned corn   
1 medium-size onion, diced   
1 medium-size green pepper, diced
2 teaspoons hot pepper sauce   
60 ml (1/4 cup) finely diced pimento   
       
               
Method:

Stir together salt, sugar, caraway and vinegar in a small saucepan. Bring to the boil. Ad...

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Rellenong Alimango (Stuffed Crabs)

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 

                                   

CC license
                                   

Ingredients:

6 crabs, boiled in 2 litres (2 qts) of water and 500 ml (2 cups) of white vinegar until their shells turn red   
240 ml (1 cup) diced potatoes   
45 ml (3 tbsp) vegetable or corn oil
120 ml (1/2 cup) minced onion   
240 ml (1 cup) fresh chopped tomatoes   
salt and freshly ground pepper
3 eggs, beaten   
120 ml (1/2 cup) bread crumbs   


Method:
       
Remove crabmeat from shells. Flake the meat evenly. Set asi...
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Adobong Hipon Sa Gata (Shrimp Adobo in Coconut Milk)

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 





CC license

Ingredients:

120 ml (1/2 cup) white vinegar    
60 ml (1/4 cup) water    
1/8 teaspoon freshly ground pepper
1 tablespoon finely minced garlic    
fish sauce or salt to taste    
500 gm(approx 1 lb) large fresh shrimps, unshelled
700 ml (24 fl oz) coconut milk        


Method:

In a medium-size pot, prepare the marinade (vinegar, water, pepper, garlic and fish sauce or salt). 
Add shrimps and let stand for 1 hour. 
Cook in the same pot with the lid off, turning the shrimps often, until the pot is almost...

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Embutido (Pork Meat Loaf)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 




CC license

Ingredients:

1-1/2 pounds ground pork    
1 raw egg    
4 tablespoons flour
salt and freshly ground pepper to taste    
4 pieces canned Vienna sausage    
3 hard-boiled eggs
3 sweet pickles, chopped    
1 can liver paste


Mix together the ground pork, raw egg, flour, salt and pepper. Spread the mixture on aluminum foil. Arrange the sausages, hard boiled eggs and pickles on top of the mixture. Shape into a roll about 4 inches in diameter and wrap in foil. Bake for 1 hour at 350 F. 

Unwrap and transfer ...

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Talunang Manok (Defeated Chicken)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 

                                   
                                   

Ingredients:

2 cups salted black beans   
1 cup white vinegar    1/2 cup brown sugar
1 4-5 pound stewing fowl, cut into serving pieces   
2 pounds pigs feet   
4 cups water
3 garlic heads, crushed   
1 bay leaf    1 tablespoon oregano
1 small piece star anise   
1 cinnamon stick   
       
Method:

Mash beans with vinegar and brown sugar and place, with the chicken, pigs feet and water, in a large pot.
Boil until chicken and pi...
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Empanada (Meat Turnover )

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 


                                   

CC license                                   

INGREDIENTS:
450 gm (1 lb) ground beef    
1 clove garlic, minced, or 1/2 teaspoon garlic powder    
1 small onion, minced
240 ml (1 cup) diced potatoes    
1 teaspoon salt    
1/4 teaspoon pepper
120 ml (1/2 cup) seedless raisins    


Pastry: 

300 gm (3 cups) all-purpose flour    
4 tablespoons sugar
1/2 teaspoon salt    
120 ml (1/2 cup) water    
80 ml (1/3 cup) oil
3 egg yolks (plus some egg whites for sealing empanadas)        
  ...

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Fish Pie (Pastel de Pescado)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 






CC license

Ingredients:


PASTRY: 2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water


FILLING: 
2 pounds grouper or sear bass, boned and cut into chunks
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup butter
1/3 cup diced potatoes
1/3 cup diced carrots
1/3 cup diced turnips
2 cups fish broth, or 2 cups chicken broth or bottled clam juice
1 eight-ounce can of Vienna sausage, sausges sliced into 1-inch-long pieces 1/2 cup diced ham
2 tablespoons all-purpose flo...

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