Boneless Crispy Pata

Boneless Crispy Pata

What to Prepare:

1 (1.5 - 2 kilo) pork leg, deboned, trussed and wrapped in cheesecloth

250 g onions, peeled and quartered

3 pcs garlic cloves, crushed

10 pcs black peppercorn

1/2 tbsp baking powder

1 tsp iodized salt

1/2 pepper

Oil for deep frying

1/2 cup garlic, minced

1/4 cup red chilies, sliced

Start Cooking:

1. Placed the deboned pork leg in a saucepan together with the onions, garlic and black peppercorn.  Cover porkleg with water.
2. Let simmer for 1 hour or until tender.
3. Remove pork from the liquid and chill uncovered overnight.
4. Heat oil for deep-frying in a wok
5. Combine baking powder, salt, pepper in a bowl.
6. Sprinkle pork with baking powder mixture.
7. Deep-fry the pork leg until crispy.
8. Remove the pork leg from the oil and let it rest for 2 minutes before slicing the meat.
9. Quick fry the garlic and chilies in oil. 
10. Slice the crispy pork leg and sprinkle with fried garlic and chilies.
11. Serve with vinegar combined with soy sauce, onions, chilies.

Chicken Arroz a la Cubana

Chicken Arroz a la Cubana

What to Prepare:

1 tsp achuete seeds, fried in

1/2 cup vegetable oil

1 tsp garlic, minced

1/2 cup onions, chopped

1/2 cup red and green bell pepper, chopped

1/2 cup potatoes, diced

500 g ground chicken

1/3 cup raisins

1/4 cup green peas

1/2 tsp black pepper

2 tsps oyster sauce

Sugar

Fried saba banana

Fried egg

Start Cooking:

1. Saute garlic and onions in achuete oil.  
2. Add bell peppers, potatoes and ground chicken.
3. Add raisins, green peas, soy sauce, oyster sauce, black pepper and sugar.
4. Cook for 8-10 minutes over moderate heat.
5. Serve with fried saba banana and egg.
6. Makes 6-8 servings.

Spicy Bangus (Milkfish) Sardines

Spicy Bangus Sardines

What to Prepare:

1 kg fresh bangus

3/4 cup corn oil

2 pouches Filipino Style Tomato Sauce

3 pc ripe siling labuyo, sliced

2 cloves garlic, sliced

1 pc small carrot, sliced

1 pc whole pickle, sliced

2 tbsp red cane vinegar

4 pc peppercorns

2 pc laurel leaves

Start Cooking:

1. Remove internal organs, tails and heads of bangus, then wash thoroughly. Drain well.
2. Arrange carrot, garlic and pickles at the bottom of pressure cooker. Layer fish on top and add 1 cup water.
3. Add remaining ingredients and season with 1 tsp iodized salt and 1/2 tsp pepper.
4. Pressure Cook for 30 minutes.

*** If pressure cooker is not available, simmer fish in an ordinary casserole for 2 hours.  Occasionally add water to prevent burning.  Bones of fish however will not soften.

Ginataang Hiha (Shelled Clams in Coconut Milk)

Ginataang Hiha

What to Prepare:

300 g green papaya, cut into 1/2 inch slices

3 cloves garlic, crushed

1 medium onion, chopped

1/4 kg shrimps, shelled

1/4 kg halaan (clams), boiled and shelled

1 pouch tomato sauce

3 cups thick coconut milk

1 cup malunggay leaves

Start Cooking:

1. Boil papaya in water until tender. Drain. Set aside.
2. Saute garlic, onion, shrimps and halaan.  Add tomato sauce and coconut milk. 
3. Season with 1 tsp iodized salt.
4. Simmer for 10 minutes.
5. Add papaya and malunggay leaves.
6. Simmer once.

Bangus Kare-Kare (Milkfish in Peanut Butter Sauce)

Bangus Kare-Kare

What to Prepare:

8 pcs Bangus (Milkfish) belly

Cooking Oil

4 eggplant

2 bundles sitaw (string beans)

1 bundle pechay (bokchoy or snow cabbage)

6 cups water

1/2 cup achuete seeds for coloring, (diluted in 1/2 cup water)

1 head garlic, chopped

1 onion, sliced

1 cup ground peanuts

1 cup ground and toasted rice

salt

Banana blossoms (puso ng saging)

Start Cooking:

1. Deep fry the bangus belly until it is half done; set aside.
2. Soak the achuete seeds in water and squeeze to bring out the coloring; set aside.
3. Slice vegetables into desired size.
4. Boil water, drop sitaw and parboil; remove sitaw and set aside.
5. Do the same to eggplant, pechay and banana blossoms.
6. Saute garlic and onion in cooking oil and add salt and achuete juice.  Let boil for 5 minutes.
7. Blend in ground peanuts and toasted ground rice.
8. Bring to a boil then add bangus belly.
9. Just before removing from the fire, add the vegetables.

Corned Beef Sopas

Corned Beef Sopas

Sa Pilipinas marami kang makikita sa tabi ng kalye na nagbebenta ng agahan.  5:00 am pa lang nangangamoy na yung iba't ibang agahan na pinanininda; lugaw o arrozcaldo, champorado, pancit at sopas.

What to Prepare:

2 cans (100 grams) corned beef

1/2 cup red bell pepper, diced

1/2 cup celery, sliced

2 cubes beef broth, dissolved in 

6 cups water

1 cup milk

macaroni noodles

Start Cooking:

1. Heat corned beef in a sauce pan.
2. Add red bell pepper and celery.
3. Pour in broth and let boil for 5 minutes.
4. Reduce medium heat and add macaroni.
5. Stir occassionally and until cooked.
6. Add milk and serve hot.

Spaghetti A-La Karne Norte

Spaghetti A-La Karne Norte

Sa ating mga Pilipino, magaling tayong mag-imbento pagdating sa pagluluto.  Lagi natin hanap kasi yung swak sa budget at the same time yung mage-enjoy din ang pamilya natin.  Mahilig din tayo sa mga "merienda" diba? 

Ang anak ko, favorite ang spaghetti.  Kaya ang recipe natin ang gamit ay corned beef.  Sulit na sulit diba? Magkano lang ba ang corned beef sa lata sa mga suki nating tindahan?

What to Prepare:

2 Cans Corned Beef (175 grams)

1 pack Spaghetti (200 grams) cooked per package direction.

1 piece bell pepper (medium sized), sliced

2 cups tomato sauce

1 cup tomato ketchup

1/2 cup water

Start Cooking:

1. Heat corned beef in a pan.
2. Add tomato sauce, tomato ketchup and water.
3. When boiling, add pepper to taste.
4. Add bell pepper and let it simmer for 5 minutes.
5. Arrange spaghetti in a platter and pour the sauce on top of it.
6. Add cheese and serve hot.

Island Sunrise Surprise

Island Sunrise Surprise

What to Prepare:

Mangoes or strawberries

Cold low fat all-purpose cream

Apples

Honey Graham Biscuits

Toppings:

Whipped cream, toasted almond nuts, cherry

Start Cooking:

Cut apples in halves and extract juice using a juice extractor or blender.

Blend mangoes or strawberries until it becaomes puree.

Add apple juice and blend for a few seconds.  Chill.

Chop toasted almond nuts in blender.  Reserve.

Beat cold cream until fluffy.

Crush honey graham bisquits in the blender until fine, then fill the bottom of the dishes/glasses.

Fold in the blended mangoes or strawberries.

Spoon cold cream and top of fruit in each dish.

Repeat the process for a second layer.

Top it with whipped cream and garnish with chopped almonds.

For finishing touch, add cherry on top.

Refrigerate before serving.

Choco Mud Pies

Choco Mud Pies

What to Prepare:

Chocolate Base:

2 cups chocolate cookie crumbs

1/4 margarine, melted

2 tbsp sugar

Cream Filling:

1 pack cream cheese, softened

2 tbsp sugar

1 tbsp unflavored gelatin, dissolved in 2 tbsp reserved syrup then mixed with 1/4 cup hot milk

1 pack all purpose cream, chilled and whipped

1 fiesta fruit cocktail, drained and use reserved syrup for gelatin

Start Cooking:

Chocolate Base:

Blend all ingredients.  Spread every 2 1/2 tbsp of mixture into 12 custard cups.  Chill until firm.

Cream Filling:

Beat cream cheese and sugar until light and fluffy.  Add dissolved gelatin and mix well.  Fold in whipped all purpose cream.

Place every 2 tablespoonfuls of cream mixture in custard cups.  Add 2 tbsp fruit cocktail then top with 1/2 tbsp cream.  Garnish with cherry if desired.  Serve chilled.

Did you know:

When butter is too hard to cream, shred it into a warmed bowl and it will cream faster.

Pineapple Meringue

Pineapple Meringue

What to Prepare:

Meringue:

1 cup egg whites; 1/2 tsp cream of tartar; 1 cup sugar; 1 1/2 cups coarsely chopped cashew nuts

Filling:

7 egg yolks; 2 tbsp cornstarch; 1/4 cup sugar; 1/4 cup butter; 1 1/2 cups pineapple juice; 2 tbsp brandy or rum

Toppings:

1 1/2 cups all-purpose cream, chilled; 1/3 cup confectioner's sugar; pineapple slices; whole cherries

Start Cooking:

Prepare Meringue:

Prepare 2 9-inch round pans.  In a bowl, beat egg whites with cream of tartar until soft peak forms.  Gradually add sugar while beating continously until stiff peak forms.  Fold in nuts.  Spread on pans and bake for 1 hour or until crisp and dry.  Cool.

Prepare Filling:

Cook all the ingredients together in a double broiler until thick.  Cool completely.

Prepare Toppings:

Beat chilled cream until fluffy.  Add confectioner's sugar and continue beating until stiff peak forms.

To Assemble:

Put one meringue layer on a platter.  Spread with some filling.  Top with the remaining layer of the meringue.  Frost top and sides with whipped cream.  Decorate with rosettes of cream topped with whole cherries.  Divide each pineapple slice into 4 then use these to decorate the top of the cake. Chill before serving.

Did you know?

When making pastry for pie crust, add a pinch of two of baking powder to the dry ingredients before adding the water; makes the pastry more flaky.

Chicken and Mushroom Soup

Chicken and Mushroom Soup

What to Prepare:

2 tbsp oil

4 cloves crushed garlic

1 pc onion

1/4 kilo chicken meat, sliced thinly

1 pack oyster mushrooms, chopped

2 pcs chicken cubes

3-4 cups of water

1 pc egg, beaten

Start Cooking:

In a saucepan, saute garlic and onions in hot oil.

Add the chicken meat and mushrooms and sauce for 3-5 minutes.

Add chicken cubes and water and cook for about 8-10 minutes.

Remove from heat.  While stirring continuously, add the beaten egg slowly in a thin stream.

Serve hot.

Did you know?

When cooking foods with strong odors, close all doors to other rooms in the house; if possible, open kitchen window and allow air to cross ventilate by opening a door to the outside.  If cooking with garlic is done in the wintertime, ventilate the house once in awhile when the temperature is mild. 

Lengua Espesyal

Lengua Espesyal

What to Prepare:

3/4 Kilo Pork Tongue

3 Tbsp Red Cane Vinegar

1 pc Laurel leaf

6 cloves garlic, crushedf

1 medium onion, sliced

2 small carrot, sliced

2 small bell peppers, cut into strips

1 cup water

1/3 tsp iodized salt

2 1/2 Chili Ketchup

1 can pineapple chunks

Start Cooking:

Rub tongue with vinegar.  Soak in boiling water for 5 minutes.  Cool slightly then scrape off white coating with knife. Rinse.

Cut into 1/4" thick slices.  Marinate in 3 tbsp soy sauce and 1/4 tsp. pepper for 15 minutes.  Drain but reserve marinade.

Saute garlic, onion, and tongue.  Add water, marinade, salt and laurel leaf.  Simmer for 40 minutes or until tender, adding more water if needed.

Add carot, bell peppers and chili ketchup.  Simmer for 10 minutes.  Add pineapple chunks.  Simmer once.

Did you know?

Lighting up the fireplace doesn't only give warmth and glow to do the house.  It also provides a draft which clears the air of cooking odors.

Sinugbang Kinilaw

Sinugbang Kinilaw

This grilled dish does not require a dipping sauce because the sauce is already tossed into it.

What to Prepare:

1 kilo sliced liempo, salt and pepper

Sauce:

Combine 2 tbsps Maggi Savor-Barbeque; 1/2 cup vinegar, 1 small onion, minced; 1 small cucumber, diced

Start Cooking:

Marinate liempo in salt and pepper for about 1 hour.

Grill then dice.

Toss into prepared sauce and serve right away.

Crispy Binagoongan

Crispy Binagoongan

What to Prepare:

1 kilo pork, cut into serving pieces

1 cup bagoong alamang (shrimp paste)

5 pcs garlic, crushed

1 onion, sliced

1 eggplant, broiled with skin removed

2 chili peppers, sliced

1 tomato, quartered

1 cup water

cooking oil

vinegar

sugar

Start Cooking:

Deep-fry pork until crispy on the outside; set aside.

Saute garlic, onions, tomatoes and bagoong.

Add water, vinegar, and pork.

Let boil until cooked.

Add sugar.

Serve the eggplant on a platter topped with the crispy binagoongan.

Chicken Chili

Chicken Chili

What to Prepare:

400 g Del Monte Spaghetti, cooked per package directions

2 tbsp olive oil

4 cloves garlic, crushed

1 medium (50 g) onion, sliced

1/2 kilo chicken breast, deboned then cut into strips

1 cup cooked red kidney beans

1 cup whole kernel corn (canned)

1 can (198 g) whole button mushrooms, sliced

1 tsp iodized salt

2 tsp chili powder

2 cans (385 g each) Italian Spaghetti sauce

1/4 cup water

Start Cooking:

Saute garlic, onion and chicken in olive oil.

Add kidney beans, corn, mushrooms, salt, and chili powder.

Cook for 10 minutes

Add remaining ingredients.

Cook for another 10 minutes.

Pour over cooked Spaghetti.

Top with grated cheese, if desired.

Chocolate Torte

Chocolate Torte

What to Prepare:

8 oz chopped fine almonds

7 oz chopped chocolate

4 tsp butter

1 tsp sugar

2 1/2 beaten eggs

200 gms chocolate

1/2 cup all-purpose cream

1/2 cup milk

Start Cooking:

Preheat oven to 350 degrees F.

Butter a 9" round baking pan.

Blend together butter, sugar, and eggs.

Combine thoroughly and then add chocolate almond.

Pour into the buttered baking pan.

Bake for 25 minutes or when the sides separate from the baking pan.

Chocolate Sauce:

Combine all ingredients and cook over a bain marie. 

Reduce and thicken.

Did you know?

After removing a cake from the oven, place the pan on a damp cloth for a few minutes and the cake will come loose from the pan easily.

Braised Spareribs with Pineapple

Braised Spareribs with Pineapple

What to Prepare:

650 g pork liempo, cut into serving portions

1/4 cup water

2 tbsp soy sauce

3 cloves garlic, crushed

1 tsp minced ginger

2 tbsp rice wine

1 can (234 g) Del Monte Fresh Cut Pineapple Chunks

1 tsp cornstarch dissolved in 1 tbsp water

1 stalk leek, sliced

1 tbsp sesame seeds, toasted (optional)

Start Cooking:

Season pork with 1/4 tsp iodized fine salt or (1/4 tbsp rock salt).

Brown in 1/4 cup oil, draining excess oil.

Add 1/4 cup water, soy sauce, garlic ginger, rice wine and Del Monte Pineapple chunks including syrup.

Cover and simmer for 30 minutes or until tender.

Add cornstarch.

Simmer until thick.

Stir in leeks.

Top with sesame seeds.

Did you know?

Store peeled ginger root in a plastic bag in the freezer compartment of the refrigerator and they will not dry up.  When a recipe calls for a ginger root, simply grate frozen root.

Fish Kare-Kare (Fish in Peanut Butter Sauce)

Fish Kare-Kare

In this recipe you can use any kind of fish that has firm meat.  Kare-Kare (Peanut butter sauce dish) is normally cooked with either pork or beef.

What to Prepare:

3/4 kilo labahita, deboned and cut into large cubes

1/2 cup cornstarch

6 cloves garlic, crushed

1 medium onion, chopped

5 strings sitaw (100 g), cut into 2" pieces

1 medium puso ng saging (banana heart), trimmed and sliced

3 medium eggplants, sliced

1 tbsp atsuete juice

1 can (140 g) Del Monte Tomato Sauce

2 tbsp rice flour

1/2 cup toasted peanuts, pounded

3 heads native pechay

Start Cooking:

Marinate labahita cubes in 1 tbsp calamansi juice, 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper for 30 minutes.

Coat each piece with cornstarch, then fry in oil until golden brown. Set aside.

Saute garlic, onion in oil.  Add 1 1/2 cups water, sitaw, puso ng saging, eggplant and atsuete juice.

Season with salt, pepper and sugar according to taste.

Simmer for 20 minutes.

Add the rest of the ingredients except fish. 

Simmer, stirring occasionally until pechay is cooked.

Add fish just before serving.

Serve with sauteed bagoong alamang (shrimp paste).

Did you know?

Roll lemon with palm over a hard surface or heat lemons before squeezing to get more juice from them.

Italian Omelet

Italian Omelet

We call this "torta" in the Philippines. When we have leftover "Giniling" from our last night dinner, I often cook this for breakfast.

What to Prepare:

4 cloves of garlic, crushed

1 medium (50 g) onion, sliced

100 g ground pork or beef

2 medium (300 g) potatoes, cut into strips

1 pouch (130 g) Del Monte Italian Style Spaghetti Sauce

3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt)

1/4 tsp pepper

6 eggs, lightly beaten

2 tbsp chopped green onions or parsley

Start Cooking:

Saute garlic, onion, meat and potatoes in a non-stick casserole.

Cover and cook over low heat for 10 minutes.

Combine Del Monte Spaghetti Sauce, eggs, green onions, salt and pepper mixture.

Stir once.  Cover and continue cooking over low heat for 15 minutes.

Slice into wedges.

Did you know?

To avoid tears in cutting onions, leave them in a refrigerator for a few days before using them. You can also peel and cut them in half under cold running water. Keep under running water for about a minute or let soak in cold water for a time before slicing.

Chunky Chicken Lomi (Egg Noodles in Thick Soup)

Chunky Chicken Lomi

Lipa, Batangas is famous for Lomi.  No need to travel because you can easily make this at the comfort of your own kitchen.  It is very affordable and cheap.  Your family will surely love this for their merienda or after your "barkada inuman".

What to Prepare:

350 gms lomi noodles

3 tbsp cooking oil

1 tsp sesame oil

1/2 pc onion, sliced thinly

2 tbsp minced garlic

1/2 cup leeks (white and green parts only), chopped

1/2 cup chicken balls, quartered

1 can chicken chunks (Purefoods Chicken Chunks in Water), drained

6 cups chicken broth (1 - 2 chicken cube dissolved in water)

1 tsp soy sauce

1 pc egg, beaten

1/3 cups carrots, cut into 1 1/2 squares

Salt and Pepper to taste

Start Cooking:

Blanch lomi noodles in hot water for a few seconds, drain and set aside.

In a pot, heat oil and sesame oil.  Saute onions, garlic, and leeks until fragrant.

Add chicken balls and cook for 1 to 2 minutes.

Add chicken chunks and continue to cook.

Pour in chicken broth and bring to a boil.

Add the lomi noodles and let simmer.

Add the carrots and let cook for another minute.

Once noodles are soft yet with a bite, add beaten egg in a slow, steady steam while stirring continuously.

Season with soy sauce, salt and ground black pepper.

Turn off heat and add cabbage.

Let stand for a few seconds.

Serve hot.

Did you know?

To keep parsley crisp and fresh, place a bunch upright in a wide mouthed jar with airtight lid.  Add just enough water to the jar to cover the stems without it touching the leaves.  Store in refrigerator.

Chilaquiles

Chilaquiles

This is a Mexican egg dish.  Best for breakfast or snacks.

What to Prepare:

1/4 cup onions

1/2 cup green bell peppers

1/4 ground chicken (giniling)

1/4 cup tomato sauce

1/2 tsp paprika

1/2 tsp chili powder

1/4 cup tsp cayenne pepper

4 pcs egg, slightly beaten

2 pcs flour tortilla, cut into strips

1/4 cup quickmelt cheese, grated

Start Cooking:

Saute onions, green bell peppers and ground chicken.

Add tomato sauce and season with paprika, chili powder and cayenne pepper; set aside.

In another pan, add oil and fry tortilla strips until mildly crispy.

Scramble the eggs and season with salt and pepper, then pour into the tortilla strips.

Cook for about 6-8 minutes then add the chicken mixture and sprinkle with grated cheese.

Did you know?

Keep fried foods warm in 250 degrees Fahrenheit oven. They may also be reheated by placing them in a 400 degrees Fahrenheit oven for 15 minutes.

Spaghetti Meat Soup

Spaghetti Meat Soup

This is a no meat dish though you will use some beef flavorings instead. It is not cold here in the Philippines but we often times experience typhoon (hopefully not soon) that's why soups are meals that we often prepare.

What to Prepare:

6 cloves garlic, crushed

1 medium (50 g) onion, sliced

1 piece beef bouillon cube

2 tbsp tengang daga (mushroom), soaked in water and sliced

3 1/2 cups water

100 g Del Monte Spaghetti cut into 5

200 g eggplant, diced

1 can (365 g) Del Monte Spaghetti Meat Sauce

2 Tbsp powdered milk

2 stalks green onions, chopped

Start Cooking:

Saute garlic, onion and bouillon cube.

Add tengang daga, water and 1 3/4 tsp iodized fine salt (or 1 3/4 tbsp iodized rock salt).

Allow to boil then add Del Monte Spaghetti. Cook for 5 minutes.

Add eggplant and Del Monte Spaghetti Meat Sauce.

Cook for another 5 minutes.

Add Milk and top with green onions.

Did you know?

If a dish is too salty, slices of raw pared potato added to it while cooking will absorb excess saltiness.