Filipino Foods and Writing

BALAI PALMERA PURSUES PASSION BY HELPING OTHER BUSINESSES (For the Locals, By the Locals)

2022-11-04T17:15:00.003-07:00

BALAI PALMERA PURSUES PASSION BY HELPING OTHER BUSINESSES (For the Locals, By the Locals) In 2019, during the height of the restriction caused by the pandemic, Chef Ryan Dimapilis, President of Balai Palmera Restaurant and Pasalubong Center, keeps himself busy by thinking of ways to keep his business afloat as well as his employees employed. “I’m a firm believer that we, Pinoys, are very resilient and at the same time supportive and loyal in many ways. This was strongly proven during the pandemic when many businesses turn online to sell their products. Most of our clients at first were mostly family and friends, which branched out and reached many more people who find our products worth a try,” he shared. A Eureka Moment! Along with his partners and staff, Balai Palmera concocted their version of Calabarzon’s beloved Buko Pie, which has led to a new triumph for the company. Gathering supplies from local suppliers from Laguna and Quezon, Balai Palmera uses all-fresh and no-preservative Buko Pie that instantly gained patrons in Silang and nearby municipalities in Cavite. As soon as restrictions were eased out and news spread out, Balai Palmera’s kitchen became so busy with hundreds of orders of this Buko Pie day after day.

“As much as we want to concentrate on this success, as a businessman, I know that there other smaller businesses that need help to bounce back from the pandemic. So, as soon as we were able to reopen some of our other businesses, we started reaching out to local manufacturers to promote and even sell their products in our Pasalubong Centers,” he added. From one Pasalubong Center, Balai Palmera recently expanded its footprint by opening one more Pasalubong Center in Silang providing more choices and convenience to its customers. This extensive and expasive center carries other local brands that made their way to the palette of domestic and international guests of the region.

One-Stop Pinoy Favorite Shop Balai Palmera takes pride in its merchandise for only being 100% Pinoy-made but also being DTI-approved. “This goes to show that how dedicated we are in making our customers’ visit to our Pasalubong Centers an experience they would love to do again and again. By having DTI-approved products in shops, we are bringing the best of the region within their arms reach,” Dimapilis happily shared. Aside from Buko Pie, Balai Palmera guests can also enjoy locally produced Pedro’s Kangkong Chips, J. Fernandez’s Chichapop, Nikimat’s Tahong Chips, Binan’s Okoy, Pastillas De Leche, Banana Chips, Mushroom Cracklings, Calamansito, Basimatsi, Coco Jam, Jacobina, Biscocho, Piaya Ube, and R&l Chicharon. From healthy snacks to filling and heartwarming pastries and bread, one can also find comfort and enjoyment in Balai Palmera’s version of Chocolate Almond Babka, Raisin Bread as well as Ensyamada which use local ingredients from local manufacturers. “While we continue to pray for the day to come where we are all safe and free to move around again, we will keep working with various industry leaders to create a collaborative effort that transcends Pinoy pride,” he concluded. Balai Palmera Restaurant and Pasalubong Center have two branches, first at Tagaytay-Sta. Road Brgy. Pasong Langka, Silang, Cavite, and second at Aguinaldo Highway, Bypass Road, San Vicente 2, Silang, Cavite. For more information, updates, and other news, you may follow them on their official Facebook and Instagram accounts.

Spare Ribs Cooking with-a-twist

2017-06-29T01:16:00.001-07:00

Ingredients:

1 lb. (500g) pork spare ribs
1 tbsp fresh ginger, chopped
3 1/2 tbsp soy sauce
1 tsp. rice wine
2 cups vegetable oil for deep-frying
3 fennel seeds
2 1/2 tbsp white sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz (15g) scallions, chopped

Procedures:

1. Wash the spareribs and chop into 1 1/4-inch-long (33mm) pieces
2. Soak in cold water to cover for 5 minutes.
3. Remove, drain, and marinate in a little soy sauce for 15 minutes.
4. Drain and pat dry well, rub with white sugar, and set aside.
5. Heat the oil in a work to about 350F(175C), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil.
6. Add the spare ribs and deep-fry until golden brown.
7. Remove, drain, and set aside.
8. Pour the oil out of the wok, leaving only enough to cover the bottom.
9. Reheat the wok and add the scallions, ginger, and spare ribs.
10. Add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce.
11. Stir-fry for 30 seconds.
12. Turn the heat down to low and simmer until the sauce thickens and the meat falls from the bones.
13. Remove and serve

Filipino Lechon Paksiw #FilipinoFoodsPhilippines

2016-06-26T21:18:00.000-07:00

Filipino Lechon Paksiw #FilipinoFoodsPhilippines

Paksiw is the name that connotes meat prepared with vinegar. Lechon is a famous Filipino roasted whole pigsold either whole or by the kilo with an accompanying sweet-sour sauce made with pureed pork liver. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is. It's actually the left-over of lechon but when cook again, lechon paksiw is the result.

Ingredients:

•2 tbsps. of cooking oil
•1/2 head of garlic, crushed
•1 to 2 onions, halved and sliced
•1 k. of leftover lechon
•1/3 to 1/2 c. of vinegar
•1/4 to 1/3 c. of soy sauce
•pepper
•about 1/4 c. of brown sugar, or to taste
•salt
•excess lechon sauce

Procedures:

1.) Heat the cooking oil. Saute the garlic and onions until lightly browned. Add the lechon.

2.) Pour in the vinegar and soy sauce.

3.) Add bay leaves, pepper, sugar and some salt.

4.) Pour in the liver sauce.

5.) Bring to a gentle boil then lower the heat, cover and simmer for an hour.

6.)Stir and scrape occasionally to make sure nothing sticks on the bottom of the pan.

7.) Taste occasionally as well and adjust the seasonings, as needed.

Beef Papaitan #FilipinoFoodsPhilippines

2016-05-26T01:24:00.000-07:00

Beef Papaitan #FilipinoFoodsPhilippines

A favorite Filipino dish when it comes to cooking while entertaining your guests. Papaitan or pinapaitan is a sampalok (tamarind) and bile flavored stew of (ix or goat) tripes and innards. It is either an ox (baka) or goat (kambing) . This is a popular Filipino dish or recipe, especially with those who drinks alcoholic beverages.

Ingredients:

1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size crushed ginger
2 thumb size cut into strips ginger
1 head chopped garlic
2 medium size chopped onion
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix (or any sampalok/tamarind mix)
2-3 siling labuyo (red chili), chopped
1/2 c. patis
salt and pepper

Procedures:

1). Wash thoroughly ox innards, drain and cut into small slices, set aside liver.

2). In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.

3). Rinse and add fresh water and boil for 1-2 hours or until innards are tender.

4). Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger.

5). Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.

6). Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes.

7). Season with salt and pepper, garnish with spring onion. Serve hot.

Note: Parboil the innards with garlic and ginger for 15 minutes, discard water and rinse before slicing. Add bile small amount at a time so with sampalok (tamarind) until you get the correct sourness and bitterness.

Crabs with Coconut Milk and Veggies (Spicy or Not) #FilipinoFoodsPhilippines

2016-05-22T00:31:00.002-07:00

Crabs with Coconut Milk and Veggies (Spicy or Not) #FilipinoFoodsPhilippines

An all-time favorite in the Philippines wherein, different ingredients and cooking methods are being used for its flavors.

Ingredients:

3 large dungeness crabs or any crabs will do, steamed
2 cans coconut milk
1 big jalapeno, chopped
5 pieces red chili (according to spiciness), chopped
1 ginger, sliced thinly
1 medium onion, chopped
1 tsp garlic, minced
1/2 tsp salt
cooking oil
Vegetables: squash, string-beans or young jackfruit

Procedures:

1. In a wok saute onion, garlic and ginger.
2. Add the red chili and jalapeno.
3. Then add the coconut milk. Bring to a boil.
4. Add salt to taste.
5. Cut the crabs in halves. Put the crabs in the wok.
6. Scoop sauce from the wok and pour on the crab. Add vegetables. Simmer for 5-10 minutes.
7. Serve hot with steamed rice.

Why Do Filipinos Love To Have Lechon Cebu During Any Occasion? #FilipinoFoodsPhilippines

2015-11-09T19:59:00.000-08:00

Why Do Filipinos Love To Have Lechon Cebu During Any Occasion? #FilipinoFoodsPhilippines

The Filipino Festival is a yearly event which showcases the richness of the Filipino culture all over the Philippine Archipelago. It promotes a respect for and appreciation of the Filipino heritage featuring a delectable cuisine, folk dances, music and parade. The Filipino Festivals (for the whole year) has attracted thousands of attendees from the surrounding cities and tourists who want to experience the best of the Philippine islands.

For delectable Filipino cuisine, Lechón meaning in Spanish for suckling pig and it connotes a whole roasted pig, "litsong baboy" being slowly roasted over charcoal. Litson is probably one of the most crave food of all Filipinos; locally and overseas. In every fiesta all over the Philippines, litson’s the greatest of them all!

I know, I did crave for it for quite some time until recently, I attended the Blogapalozza 2015 with my blogger-wife which I knew beforehand that Manong’s Lechon Cebu’s one of the sponsor. Actually, I posted a message to Mr. Roland Pañares that I’d like to taste his product. I did met him personally and his litson too…ha..ha..ha..and really admire this man for his prowess to sustain the business in the ever-changing environment…the food industry.

I tasted Manong’s Lechon Cebu of course, for the first time, and it’s really the taste that I wanted for a long time! I was born in the province of Negros Occidental and I knew the taste of Lechon in the Visayas region - that even without the sauce, you can eat with satisfaction! That’s the taste of Manong’s Lechon Cebu! The taste is just so delicious even without dipping sauce and has a very superior-distinct taste that you cannot find in any other litson source here in Luzon.

Lots of restaurants are offering lechon meals in Metro Manila but the crunchiness of the skin up to its traditional-way of cooking in charcoal makes Manong’s Lechon Cebu a star on every gathering!

Actually, I ordered at Las Pinas branch for our son’s birthday and I recommended to my friends this coming Christmas season. For sure, more Filipinos are craving for the taste of Manong’s Lechon Cebu!

Call Manong’s Lechon Cebu now!

For your Cebu lechon needs, you may contact Manong’s Lechon Cebu @ (632)475-6875, Sun: 0932-8805600, Globe: 0927-7839920. Look for Mr. Roland Panares. They deliver door-to-door within Metro Manila.

Website: MANONG'S LECHON CEBU WEBSITE

Facebook Page: MANONG'S LECHON CEBU FACEBOOK PAGE

Crispy Pata (Deep-Fried Pork Leg) #FilipinoFoodsPhilippines

2015-09-18T13:29:00.000-07:00

Crispy Pata (Deep-Fried Pork Leg) #FilipinoFoodsPhilippines

Ingredients :

1 pork pata (pork leg), wash well
1 cup soda pop (Sprite or 7-up)
water, for boiling
coarse sea salt
1 tsp. peppercorns
5 cloves garlic, crushed
2 bay leaves
1 tbsp. soy sauce
2 tsp. baking soda
oil, for frying

Procedures :

1.) Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.

2.) Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3.) Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4.) Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5.) About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

^.) Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7.) Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8.) Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9.) Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking.

Chicken Afritada #FilipinoFoodsPhilippines

2015-02-07T17:26:00.001-08:00

Afritada is one of those tomato sauce based stews that is generally believed to have been introduced in the Philippines by the Spaniards. It's a versatile Filipino food in which you can use beef, pork and other meats.

Ingredients:

6 tbsps. of olive oil (not extra virgin)
750 g. of chicken thighs
750 g. of chicken drumsticks
1 Spanish chorizo (about 150 grams), sliced into 1/4-inch rings
6 cloves of garlic, minced
1 onions, chopped
1 c. of red wine
3 c. of diced tomatoes
leaves from a sprig of oregano (or 1/2 tsp. of dried oregano)
300 g. of carrot, peeled and cut into wedges
300 g. of stewing potatoes, peeled and cut into wedges
2 dried laurel leaves
salt and pepper to taste
1 tsp. of sugar

Procedures:

1. Heat the olive oil in a large thick-bottomed pot. Add the chicken pieces, in batches if necessary, and cook until lightly browned. Add the chopped onions, minced garlic and laurel leaves, and cook, stirring, until the onion bits start to soften, about three minutes.

2. Pour in the red wine. Boil, uncovered, until the liquid is reduced to less than half.

3. Add the diced tomatoes and oregano. Stir. Season with salt, pepper and sugar.

4. Add the sliced chorizo, carrot and potato wedges. Stir.

5. Cover the pot tightly and simmer the stew for 40 to 50 minutes. Stir occasionally to make sure no scorched crust forms at the bottom of the pot. If the liquid evaporates too fast, add broth or water, no more than half a cup at a time. Toward the end of cooking time, taste the sauce and add more salt, pepper or sugar if necessary. Remove the laurel leaves after cooking.

6. For best results, allow the cooked stew to sit for a couple of hours to allow the flavors to infuse and fully develop. Reheat to serve.

Stuffed Boneless Crispy Pork Leg #FilipinoFoodsPhilippines

2014-08-14T21:03:00.003-07:00

Crunchy skin, followed by a layer of melt-in-your-mouth fatty goodness and some flavorful bringhe (the Kapampangan version of paella)—this dish is as sinful as it sounds. Enjoy each heavenly bite with a sawsawan of soy sauce, onions, and chilies.

Stuffed Boneless Crispy Pork Leg #FilipinoFoodsPhilippines

For the crispy pata

3 liters water
1.5 kilograms pork leg (pata), deboned,
rolled into a log, and tied with cooking twine
2 dried bay leaves
6 whole black peppercorns
2 pieces star anise
2 tablespoons salt, plus 2 teaspoons extra
1 teaspoon garlic powder
1 teaspoon ground black pepper
oil for frying

For bringhe

3 cloves garlic, minced
1 medium sized onion, chopped
1/4 kilo chicken fillet, cubed
2 cups uncooked glutinous rice
4 cups chicken stock
4 cups coconut cream
salt and pepper, to taste
1 teaspoon turmeric powder
1 medium red bell pepper, cut into thin strips
2 tablespoons raisins

Procedures:

1 Make the crispy pata: Bring water to a boil. Add tied pork leg, bay leaves, peppercorns, star anise, and salt. Let simmer for an hour or until the meat becomes tender. Remove pork leg from the pot. Drain and set aside to cool.

2 Rub pork leg with 2 teaspoons salt, garlic powder, and black pepper. Chill in the refrigerator for 20 to 30 minutes.

3 In a deep stockpot, heat cooking oil and deep-fry pork leg until skin is crispy. Set aside to cool. Remove cooking twine.

4 Make the bringhe: In a large nonstick frying pan, sauté garlic until fragrant. Add onions and sauté until translucent. Add chicken and cook until well done.

5 Add rice and continue sautéing until rice is fully coated in oil. Pour in chicken stock and coconut cream. Season with salt, pepper, and turmeric. Allow to simmer over low heat until rice is fully cooked, making sure to stir continuously, around 20 minutes. Stir in red bell peppers and raisins.

6 Let pan sit over low heat without stirring for 2 to 3 minutes or until a golden brown crust has formed at the bottom of the pan. Set aside.

7 Carefully stuff crispy pata with bringhe. With a sharp knife, cut into 1-inch-thick slices. If needed, reheat in a 350°F oven before serving.

Grilled Salmon Filet With Strawberry Salsa #FilipinoFoodsPhilippines

2014-08-14T19:08:00.001-07:00

Grilled Salmon Filet With Strawberry Salsa #FilipinoFoodsPhilippines

Ingredients:

For the salsa
1/2 cup red bell pepper, cubed
1/2 cup green bell pepper, cubed
1/4 cup onion chives,chopped
1/8 cup red onion, chopped
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
salt and pepper to taste
fresh strawberries, cubed

For the fish
4 fillets of salmon, skin on
extra virgin olive oil
salt and freshly cracked black pepper

Procedures:

1 Make the salsa: Mix all ingredients and set aside. You can prepare this salsa around an hour ahead but not any longer than that or it will go mushy.

2 Season the fish with all the ingredients and set aside. Make sure the salmon is clean and bone-free for easy eating. Also, the salmon should be cold but not frozen.

3 Heat griddle pan until smoking then place salmon skin-side-up. Cook until the skin is crispy and is no longer sticking to the pan, around 3 minutes.

4 Turn salmon using a fish spatula or any wide spatula and sear the other side for another 3 to 4 minutes. Top with salsa and serve.

Fried Lapu-Lapu Filet With Special Cream #FilipinoFoodsPhilippines

2014-08-14T18:58:00.000-07:00

Fried Lapu-Lapu Filet With Special Cream #FilipinoFoodsPhilippines

Ingredients

For the saffron cream sauce
1/8 teaspoon saffron
1/8 teaspoon salt
3/4 cup cream
1/4 cup chicken stock
1 tablespoon white wine

For the fish
2 lapu-lapu fillets
1/2 cup fresh milk
1/2 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter

Procedures:

1 Make the saffron cream: In a mortar and pestle, grind saffron with salt.

2 Simmer all ingredients including saffron. Reduce until slightly thick.

3 Soak lapu-lapu in milk for 20 minutes. Soaking fish in milk removes the fishy smell.

4 Take fish out of the liquid, season with salt and pepper, then dredge in flour.

5 In a nonstick pan, pan-fry fillets in butter.

6 Serve with saffron cream.

Pork Bulgogi #FilipinoFoodsPhilippines

2014-08-14T18:52:00.001-07:00

Pork Bulgogi #FilipinoFoodsPhilippines

A new Filipino meal, Korean-inspired rice topping dish.

Ingredients:

1 cup beef, sukiyaki cut
1 to 3 tablespoons yakiniku or bulgogi sauce
2 to 3 teaspoons oil
1 tablespoons chopped spring onions
1/2 teaspoon sesame seeds
cooked rice, to serve

Procedures:

1 Marinate beef in yakiniku or bulgogi sauce for 15 minutes.

2 Heat oil in a nonstick pan. Cook beef to desired doneness, about 4 to 7 minutes.

3 Turn off heat and toss beef with spring onions and sesame seeds.

4 Serve 2 with cooked rice

Note: You can use pork and chicken for this recipe too! This topping is best served with cooked Japanese rice.

Marinated Beef Short Ribs In Coconut Milk #FilipinoFoodsPhilippines

2014-06-29T01:41:00.000-07:00

The tender beef short ribs is the main ingredient added with fresh coconut milk to stabilize the flavor.

Ingredients:

1 kilo beef short ribs
salt and pepper, to season
2 tablespoons vegetable oil
6 cloves garlic, smashed
3/4 cup vinegar
1/2 cup soy sauce
1/4 cup water
4 tablespoons liver spread or mashed chicken liver
3 tablespoons brown sugar
4 bay leaves
2 finger chilies
1 teaspoon freshly ground black pepper
1 cup fresh coconut cream

Procedures:

1 Season ribs with a little salt and pepper. In a skillet, heat oil and sear beef on all sides.

2 Add garlic and sauté until fragrant.

3 Add all the other ingredients except for coconut cream. Bring to a boil then reduce to a simmer. Cook until beef is fork tender.

4 Add coconut cream and continue cooking for another 5 minutes. Transfer to a platter and serve hot.

Beef and Fish Doubles #FilipinoFoodsPhilippines

2014-02-21T04:51:00.000-08:00

Ingredients:

For the braised beef
500 grams sirloin, cubed
2/3 cup oil
50 grams garlic
50 grams onion
1 cup light soy sauce
1 cup red wine

For the pan-fried fish fillet
300 grams fish fillet
4 teaspoons oil
salt and pepper to taste
120 grams crabmeat
2 tablespoons and 2 teaspoons cream

For the roasted potatoes
150 grams potatoes, quartered
2 sprigs of fresh thyme

For the lemon-butter sauce
6 tablespoons lemon juice
10 grams shallots, chopped
7 tablespoons butter

Procedures:

1 Cook the braised beef: In a pan, mix all the ingredients for the beef and braise (simmer in little liquid) until tender.

2 Cook the pan-fried fish fillet: Pan-fry the fish fillet on oil for 3 minutes on each side.

3 Combine the crabmeat and cream. Once well mixed, top on the fish upon serving.

4 Make the roasted potatoes: Mix the all the ingredients for the lemon butter sauce and pour some on fish fillet.

5 Make the the lemon-butter sauce: Sprinkle fresh thyme over potatoes and roast in the oven until tender, about 15 minutes. Place everything on a plate and serve warm.

6 Serves 2

Making Sisig from Pork Liempo #FilipinoFoodsPhilippines

2013-11-30T20:11:00.003-08:00

Making Sisig from Pork Liempo #FilipinoFoodsPhilippines

Pork Liempo is used in making this recipe for its crunchiness and taste. Usually, some Filipinos use pig ears in making sisig. Nowadays, much of it is explored. Try making your own sisig out of your new ideas.

Ingredients:

1kilo liempo
1/4kg chicken liver
3-4 medium sized onions
3 cloves garlic
10 pcs kalamansi
baking soda
1/4 cup soy sauce
2 pcs. siling labuyo
2 pcs. eggs
salt to taste and use it when boiling the liempo
pepper to taste and use it when boiling the liempo
cooking oil

Procedures:

1.) Boil the liempo together with lemon or calamansi juice, pepper, salt, crushed garlic and a teaspoon of baking soda - this will make the liempo skin crunchy and radiant-golden-brown in color.

2.) Let it boil for 45-60 minutes in low to medium heat. Drain the liempo and leave in room temperature making sure it gets dry.

3.) After at least 6 hours, deep fry the liempo make sure it’s well covered with oil. Flip it accordingly until you achieve a crispy exterior, do this in high heat to hasten the process. That will help the liempo retain its juices inside and won’t get dry. Cut the liempo into small tidbits and set aside.

4.) Saute half of the onions sliced into strips, crushed garlic in 2 tablespoons cooking oil until onions are translucent and garlic is golden brown. Add chicken liver cut into small strips. Stir frequently and crush the liver as it cooks, add your liempo tidbits and soy sauce. Let it simmer for 5minuntes. Add some salt and pepper to taste.

5.) Heat your hot plate and serve the sisig, Add the remaining onions, sili, and egg (it should be straight from the shell, the heat from the hot plate is enough to cook it). Best with hot sauce, a lot of calamansi and onions.

Tips:

1) Don’t overdo the baking soda, it can make your dish bitter.

2) Make sure your liempo is dry before frying it, you can use paper towels to remove excess water

3) Let the liempo in room temperature at least 6 hours

4) Use scissors when cutting the liempo to tidbits, it’s a lot easier than knife

5) You can use mayonnaise instead of eggs

6) You can saute the chili along with the onions and garlic but you might not be able to control the heat from the chili.

7) Feel free to add/remove/change any of the ingredients above according to your taste. The main goal is to satisfy your craving.

How To Make Spanish Sardines (Milkfish) #FilipinoFoodsPhilippines

2013-10-31T05:11:00.002-07:00

Another way to cook milkfish which needs little time but deliciously cooked.

Ingredients :

1 kg milkfish, sliced into 1.5 inch thick pieces
1 pc carrots, sliced
12 pcs pickled cocktail onions
4 pcs bay leaf
freshly ground pepper
3/4 cup olive oil
3/4 cup white wine
1 tbsp fish sauce
1 pc birds eye chillies
salt

Procedure:

1. Generously cover milkfish with salt and set aside for at least one hour.

2. Rinse fish with running tap water.

3. Place the cooking rack at the bottom of the pressure cooker (this prevents fish from sticking at the bottom), then place fish, chilli, bay leaf, carrots and cocktail onions. Pour white wine, fish sauce and olive oil. Make sure you fit everything nicely packed at the bottom and you have enough to cover the fish, otherwise add more white wine.

4. Bring close to boiling point then lower the heat. Close the pressure cooker then cook for 45 minutes..

Marinated Grilled Pork Belly #FilipinoFoodsPhilippines

2013-08-23T01:30:00.000-07:00

Grilled Pork Belly

Marinade that makes your grilled pork belly burst into your taste-bud. Grilling the perfect way with easy to make marinade.

For the marinade:

1 cup coarsely chopped green onions
1 cup coarsely chopped white onions
2 tablespoons minced garlic
3 teaspoons grated ginger
1/3 cup corn oil
6 tablespoons vinegar
1/4 cup soy sauce
1/4 cup packed brown sugar
1 tablespoon dried thyme
2 teaspoons salt
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground pepper
1 kilo pork belly (liempo), cut into 1/2-inch-thick slices

Procedures:

1 Prepare the marinade: Place all ingredients in a blender or food processor and process until smooth. Transfer to a large zip-close bag.

2 Put pork belly slices in the bag and seal. Marinate overnight in the refrigerator.

3 Preheat an indoor grill to medium or heat a grill pan brushed with oil over medium heat. Grill pork a few pieces at a time, about 6 to 8 minutes per side or until pork is thoroughly cooked. Serve with grilled ripe plantain slices, if desired.

4. Serves 4

How To Cook Ilonggo Pork and Beans With Jackfruit #FilipinoFoodsPhilippines

2013-08-19T17:35:00.000-07:00

How To Cook Ilonggo Pork and Beans With Jackfruit #FilipinoFoodsPhilippines

Try this dish with your choice of vegetables to mix, but I preferred young jackfruit because of its taste when mixed with pork meat. You can substitute the pork with beef if you like. My secret in cooking this dish was cooking the pork for too long as it released its fats unto the dish. You can put fresh chili for its spiciness.

Ingredients:

• 1 pata (front leg) chopped into 6 pieces (feet or hocks not included) or use pork ribs.
• 3 cups dried red beans (soak for at least 1 hour)
• 1 whole young jackfruit, peeled and cut into bite-sized
• 3 cloves garlic, crushed
• Cooking oil
• Salt and Ground pepper to taste
• Dried bay leaves

Procedures:

1) Boil pork leg pieces with a little salt, pepper, bay leaves for 30 minutes or you can use pressure cooker to save time, but be sure to preserve the soup.

2) Transfer to a large pot and check for the level of water to be added while briskly boiling the meat for another 5 minutes.

3) Add the red beans and simmered until tender.

4) Add the jackfruit and simmered until tender. But be careful not to overcook the jackfruit.

5) Serve hot with white rice and it serves 5 persons.

Tip: You can add water if you find that the mixture is too thick. And season only towards the end of the cooking process as you might find that it is not necessary to add salt and pepper.

All Time Favorite Kare-Kare #FilipinoFoodsPhilippines

2013-08-19T17:34:00.000-07:00

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken, pork, beef, seafood or anything that inspire your appetite.. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. Filipinos loved this food; during fiesta or everyday cooking and even when they want to dine in the restaurant.

Ingredients:

300 g. of ox tripe
500 g. of ox tail
500 g. of ox leg
1 head of garlic
1 whole onion
2 bay leaves
salt
1/8 c. of annato seeds (or 1 tbsp. of annatto powder)
1/2 head of white cabbage
1 bunch of pechay (pei tsai or bok choy)
1 bunch of sitaw (yard-long beans)
2 eggplant
1 small puso ng saging (heart of banana plant)
1/2 c. of peanut butter
1/4 c. of rice flour
6-8 c. of stock

Procedures:

1. Rinse the ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Alternatively, use a pressure cooker or a slow cooker. When the meat is tender, scoop out and transfer to a covered bowl. Set aside and keep hot.

2. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).

3. If using annatto seeds, add them to the stock while still hot. Leave to allow the seeds to expel its beautiful color. Skip this step is using annatto powder.

4. Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces . Cut the eggplants into 2″ x 2″ cubes.

5. Place the rice flour in a skillet and toast over medium-high heat until lightly browned and nutty in aroma. Set aside.

6. Strain the stock and discard the annatto seeds. Bring to the boil (if using annatto powder, add it now) and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, white cabbage and pechay. Scoop out the vegetables and arrange in the serving bowl alongside the meat.

7.Meanwhile, mix roasted rice flour with 1/2 c. of stock. Mix the peanut butter with another 1/2 c. of stock.

8. Reheat the stock in the pan. Pour in the rice flour mixture, stirring as your pour. Cook until a bit thickened, about three minutes. Stir in the diluted peanut butter. Simmer for about five minutes. Adjust the seasonings, if you like.

9. Pour the sauce over the meat and vegetables. Serve hot with bagoong alamang, if you like.

Curry Chicken with Coconut Milk #FilipinoFoodsPhilippines

2012-12-07T21:04:00.000-08:00

Best eaten with white rice and if you want to be creative, add some other ingredients of your choice. Serves 6 persons.

Ingredients:

I whole chicken

For paste:

To blend:

20 pieces of shallots (peeled)
10 pieces of garlic (peeled)
3 stalks of lemon grass (white part only, lower half)
2 inch yellow ginger (tumeric, kunyit)
6 pieces of candlenut
20 pieces of dried chillies (soaked in water for 15 mins)

2 tsp of salt (or more to taste)
2 tsp of sugar
A bowl of oil (about 300 ml)
2 tbsp of curry powder
1 packet of coconut milk (200 ml pack)
6 pieces of yellow flesh potatoes (peeled and quartered)
A bunch of curry leaves (optional)
1 glass of water.

Procedures:

1. Cut the chicken into medium-sized pieces i.e. halve the drumstick, wing cut at the joint.

2. Blend the ingredients coarsely.

3. Heat up the oil in the wok and fry the blended ingredients in low flame for about 15 minutes till fragrant. Add curry powder, curry leaves, salt and sugar. If you prefer your curry to be spicier, add some chilli.

4. Add the chicken pieces and gently simmer for 30 minutes and it will be done. Add a glass of water along the way and monitor to ensure the bottom is not burning.

5. At the 15 minute mark, add the potatoes. At the 25 minute mark, add the coconut milk.

6. When you are finishing, adjust the saltiness of the curry if you need to.

Longganisa: Filipino Sausage #FilipinoFoodsPhilippines

2012-09-29T03:36:00.000-07:00

Longganisa: Filipino Sausage

A homemade Filipino pork sausage, especially served with white rice or fried rice for breakfast. Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Ingredients:

• 1 kilo ground pork (include the pork fat)
• 1 spoon salt
• 1 spoon brown sugar
• 1 spoon paprika
• 1/4 teaspoon saltpeter (salitre)
• 1/2 teaspoon crushed laurel leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red peppers, minced
• 4 cloves of garlic, crushed then minced
• 1/4 cup vinegar
• 1/8 cup soy sauce
• Sausage casings

Procedures:

• In a big mixing bowl, combine all ingredients except the sausage casings

• Mix well and let stand for an hour

• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end

• Tie the middle of the sausage casing in intervals of about 3 inches.

• Keep refrigerated for 2 to 3 days

• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish.

Kilawing Balat ng Baboy at Taenga (Pig's Skin and Ears Salad) #FilipinoFoodsPhilippines

2012-05-31T00:42:00.000-07:00

The Visayan version of making kilawing balat ng baboy with an extraordinary hot taste.

Ingredients:

1.5 kilo pig’s skin and ears
*preferred skin cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
5 siling labuyo; chopped
Vinegar (extra strong)
Salt and pepper
Soy sauce
Green onion leaves
Coconut Milk (optional)

Procedures:

1) Clean thoroughly the pig's skin and ears. Boiled thoroughly around 30 - 45 minutes.

2) Discard the water, cool, check for any unwanted parts,then slice into bite sizes.

3) Put unto a large bowl, add the vinegar, then mix thoroughly. Add the ginger, onion, siling labuyo, salt, pepper and soy sauce in order.

4) Taste and balance seasoning; soy sauce, vinegar, salt, and pepper according to taste. Put coconut milk, if you like. Garnish with green onion and siling labuyo. Refrigerate, then serve.

Creamy Baked Tilapia #FilipinoFoodsPhilippines

2012-04-30T17:43:00.000-07:00

This flavorful tilapia is baked with a simple spice mixture, then it's served with a tasty roasted red pepper mayonnaise. This tilapia recipe is quick and easy to prepare, bakes in as little as 15 minutes, and the mayonnaise mixture gives it an extra burst of flavor.

Ingredients:

• 1 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 to 10 tilapia fillets, about 3 to 4 ounces each
• 1 to 2 tablespoons melted butter or butter flavored nonstick cooking spray
• 1/2 cup mayonnaise, light or regular
• 3 tablespoons chopped roasted red bell peppers
• 1/2 teaspoon lemon juice
• dash garlic powder
• dash onion powder
• salt, to taste

Procedures:

(1) Heat oven to 400°. Line a baking pan with foil and spray with nonstick cooking spray. Combine the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pepper.

(2) Arrange the tilapia on the baking sheet; drizzle with a little melted butter or spray lightly with butter flavored spray and sprinkle fillets evenly with the spice mixture.

(3) Bake for 15 to 20 minutes, until cooked through and fish flakes easily with a fork.

(4) Meanwhile, combine the mayonnaise, chopped bell pepper, lemon juice, dashes or onion and garlic powder in a blender. Blend until smooth. Add salt to taste and serve with the fish.

(5) Serves 4 to 6

Spanish Callos #FilipinoFoodsPhilippines

2012-03-29T10:43:00.000-07:00

Spanish Callos #FilipinoFoodsPhilippines

Callos had originated from Spain and it is one of the loved dishes in the Philippines. A slow cooked stew that is made out of beef tripe cooked with chick peas, tomatoes, paprika and Chorizo. You can add your own ideas in cooking this dish.

Ingredients:

400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
fish sauce
fried garlic
olive oil

Procedures:

1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.

2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs., add more beef stock if necessary.

3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.

4. Finally add capsicums and flavor with fish sauce and simmer for 25 minutes.

5. Serve and top with fried garlic.

Baked Grated Cassava with Pineapple #FilipinoFoodsPhilippines

2012-03-25T02:33:00.000-07:00

Baked Grated Cassava with Pineapple #FilipinoFoodsPhilippines

A Filipino delicacy called bibingka with crushed pineapple and coconut milk. Best for snacks, picnic or just a family get-together.

Ingredients:

3 cups grated cassava
2 pieces eggs
1 & 1/2 cups white sugar
3/4 tbsp butter or margarine
1 & 1/2 cups thick coconut milk
1 (439g) canned Del Monte Fresh
Cut Crushed Pineapple, well drained
1/3 cup pure coconut milk
Grated cheese for toppings
Salt

Procedures:

1) Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well.

2) Stir in coconut milk, grated cassava and Del Monte Fresh Cut Crushed Pineapple. Pour into greased square pan (8″x8″).

3) Bake in 350 deg F preheated oven until light brown.

4) Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. Top with grated cheese (optional).

5) Makes 12 servings.