ZONE DIET FOOD - PHILIPPINES

PATA TIM RECIPE

2009-09-07T00:59:00.000-07:00

Pata Tim dish is one of the most popular dishese in China. I used to cook this one as my family really loved it especially its sweet n saucy sauce when braised.

I would like to share my way of cooking Pata Tim for those who like to try this at home.

Ingredients:

1.2 kilo pig's leg
1 cup 7-up
250ml or 2 Cups of Pineapple Juice
2 T soy sauce
2 T ketchup
1/4 cup oyster sauce
1/4 cup water
garlic, peper, star anis

Cooking Instructions:

First clean and boil the pig's legs then drain. Put all ingredients in a pressure cooker and cook for 45 mins.
Serving Suggestions:

Can be served with green vegetables on the sides (Optional)

Suggestion:

Taste better the following day when heat for 2-3mins in a low medium heat.

PORK PUCHERO RECIPE

2009-08-17T22:16:00.000-07:00

yOU CAN serve this menu if you want to have some surprise for your family.. try it and i am sure your kids will like it.. hmmmmmm.. yummmyyyy~~~!!!

Ingredients:

2 lbs Pork, cut into small cubes
1 oz Chorizo
4 Chopped green onions
1 Celery stalk
1 head Cabbage
2 Potatoes, cut into small cubes
1/4 lb Green string beans
1 Chopped green pepper
2 tbsps Peanut oil
2 cloves Crushed garlic
1/2 cup Tomato sauce
1 cup Garbanzo beans
2 tbsps Salt OR patis (optional)

Preparation:

Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.
Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.

Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.

HOW TO COOK SPECIAL MORCON

2009-07-21T04:09:00.000-07:00

THIS IS HOW I COOK SPECIAL MORCON... a simple like this that you can try at home...

PROCEDURE:

1. Arrange the sausage strips, cheese, egg and some ground liver OR liver spread on the sliced beef. Roll the sliced beef and tie it with a string.

2. Put the water on a sauce pan together with the remaining ground liver, grated cheese, onions, bay leaves, ground pepper and salt. Let it boil then add the beef and continue to simmer until the beef is tender, then add the vinegar and continue to simmer until the sauce becomes thick. (The sauce becomes the gravy.)

3. Slice the morcon and serve it with the gravy on top.

HOW TO COOK BICOL EXPRESS

2009-06-27T19:21:00.000-07:00

Bicol Express (Bikol: Sinilihan) is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style.It is a stew made from long chilies (siling labuyo in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express.

Ingredients:
1 kl pork
3 cups coconut milk
1 big onion chopped
1/4 cup sweeted shrimp paste 10 pcs siling labuyo
5 pcs siling pangsigang
3 tbs cooking oil

Procedure:
Saute garlic, shrimp paste,1 cup coconut milk and pork, cover and cook for 10 min
Put the rest of coconut milk when boiling
Put siling labuyo,cook for 10 minutes.
Top with siling pansigang.
Serve with rice...

BAKED SPICY SHRIMP

2009-06-24T21:14:00.000-07:00

Ready yourself for a seafood dish that's shrimply irresistible. While preparation is important, following the proper cook time is integral, as to make sure they're done well not well done.
Ingredients
1 1/2 lb. medium fresh shrimp in shells
1/2 cup of butter
1/4 cup of vegetable oil
8 cloves garlic, finely chopped
1 to 3 dried chiles, coarsely crumbled
1 tbsp. fresh limejuice
1/4 tsp. salt
Scallion tops, slivered, for garnish

Cooking Procedure
Heat oven to 400 degrees. Shell and devein shrimp, leaving tails attached; rinse and drain well. Heat butter and oil in small skillet over medium heat until butter is melted and foamy. Add garlic, chiles, limejuice and salt. Cook and stir 1 minute. Remove from heat. Arrange shrimp in an even layer in a shallow 2-quart baking dish. Pour hot butter mixture over shrimp. Bake shrimp 10 to 12 minutes until shrimp turn pink and opaque, stirring once. Garnish with slivered scallion tops.

HOW TO COOK SPECIAL SIOMAI

2009-06-15T17:18:00.000-07:00

1 cup chopped shrimps
1/4 cup ground pork
1 cup chopped singkamas
1/4 cup chopped green onions
1 onion, finely chopped,

1 egg, beaten
1 teaspoon soy sauce
salt and pepper to taste
1 pack siomai wrapper
oil for brushing

Instructions

In a bowl, combine all ingredients except siomai wrapper and oil. Blend well. Separate wrappers then put 2 tablespoons of the filling into each wrapper. Form into bonnet-like shapes. Transfer to a lightly greased steamer then brush tops with oil. Steam for about 30 minutes or until done. Serve with a dipping sauce of Kalamansi and soy sauce.

HOW TO COOK SPANISH GAMBAS?

2009-06-14T05:19:00.000-07:00

GAMBAS AL AJILLO

1/3 c. olive oil
4 garlic cloves, sliced
1 tsp. red pepper flakes
1 lb. unshelled shrimP
2 tsp. sweet paprika
1/4 c. medium dry sherry
1/4 c. minced fresh parsley leaves; fresh lemon juice to taste

In a large heavy skillet, heat the oil over moderately high heat until it is hot. Add the garlic and cook it, stirring, until it is a pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle the shrimp with the paprika and cook the mixture, stirring, for 30 seconds. Add the sherry; boil the mixture for 30 seconds and sprinkle it with the parsley. Season the mixture with the lemon juice and salt and pepper to taste and transfer it to a serving bowl. The shrimp may be made up to 1 day in advance and kept covered tightly and chilled. Serve the shrimp at room temperature.

CLASSIC CREPES RECIPE

2009-05-27T21:56:00.000-07:00

PICTURE COURTESY OF www.crepecuisine.com

Classic Crepes

A simple way to prepare crepes, this recipe is not just easy -- it's versatile as well. Fill the crepes with meats, cheeses, fruits or any other stuffing of your choice. Talk about a well-rounded offering...

Ingredients:

1 cup flour

1 1/2 cups milk

2 eggs

1 tsp. vegetable oil

1/4 tsp. salt

Methods/steps:

Combine flour, milk, eggs, and oil.
Add salt.
Heat a lightly greased 6-inch skillet; remove from heat.
Spoon in 2 tbsp. batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Fill with your favorite filling, like any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.

SAUCE FOR STEAK?

2009-05-22T01:28:00.001-07:00

--->> Brandy Cream Sauce for Steak

Is your steak dinner DOA? Bring it back to life with this decadent brandy cream sauce that's sure to spice things up. It's downright dreamy.

Ingredients:

½ oz. brandy
1 cup heavy cream
1 heaping Tbsp. whole grain mustard
Salt and pepper, to taste

Procedure:

Deglaze pan with brandy. Add cream and mustard, and salt and pepper to taste. Simmer and stir constantly over medium-low heat until reduced to desired thickness. Serve with Steak.

Classic Omelet - ham and egg

2009-05-10T21:13:00.000-07:00

Wanna know how the West was won? By starting the morning off with this traditional Western omelet. This breakfast truly is all it's cracked up to be.

Ingredients
6 eggs, beaten separately
1 cup of milk
1 tbsp. of butter, melted
1/2 cup ham, bell peppers, onions

Methods/steps:

Mix milk, yolks, butter, salt and pepper, and add the whites last. Pour into a hot pan, which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown. Fold in half and roll and serve hot. Omelets should be served immediately.

Variation: Add 1/2 cup chopped ham, bell peppers, onions to the skillet and saut over high heat in 1/2 tbsp. additional butter, until cooked. Gather these ingredients into the center of the pan with your spatula and spread evenly. Proceed as above, pouring the egg batter over the additions.

HOW TO COOK KARE-KARE?

2009-05-06T22:17:00.000-07:00

Picture courtesy of http://en.wikipedia.org/wiki/File:Kare-kare.jpg

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. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Traditionally, any Filipino fiesta (particularly in the Tagalog region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

1/2 kilo oxtail, cut 2 inch long

3 cups of peanut butter

1/4 cup grounded toasted rice

1/2 cup cooked bagoong alamang (anchovies)

2 pieces onions, diced

2 heads of garlic, minced

4 tablespoons atsuete oil

4 pieces eggplant, sliced 1 inch thick

1 bundle Pechay (Bok choy) cut into 2 pieces

1 bundle of sitaw (string beans) cut to 2" long

1 banana bud, cut similar to eggplant slices, blanch in boiling water

1/2 cup oil

8 cups of water

Salt to taste

PROCEDURE:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

In a big pan or wok, heat oil and atsuete oil.

Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Serve with bagoong on the side and hot plain rice.

BINAGOONGANG BABOY

2009-04-17T19:47:00.000-07:00

Delicious and easy to prepare for the whole family... Bagoong Palang ulam na.. hehe

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 siling berde or jalapeno pepper, optional
1/4 teaspoon monosodium glutamate (MSG), optional

PROCEDURE :

1. Place pork, vinegar, bagoong, garlic, and pepper corn 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 occassionally to ensure that it does not burn.
4. Mix in the sugar and MSG, then put in the jalapeno pepper and simmer for another 5 minutes.
5. Serve hot with rice.

CHICKEN CURRY

2009-04-04T18:56:00.000-07:00

Curry chicken (also referred to as chicken curry) is a common delicacy in South Asia(specifically India and Pakistan), East Asia, as well as in the UK and Caribbean. The main ingredients in this dish are chicken and curry. The curry powder along with an array of other spices including, masala powder, saffron, ginger and so on(depending on cookery style), are mixed to form a sauce to blend in with the chicken. But in our country we have our own style of cooking it depends on our taste and style.

Ingredients:
1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red & green, strips
2-3 stalks celery (1 1/2' long)
3 potatoes (big cubes, fried)
2 tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. vetsin
1 tbsp. patis
1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk or evaporated milk
1/2 cup water

Cooking Procedure:

Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir till onion is wilted. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper, vetsin, amd water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk).Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes. Serve hot with rice.

TINOLANG MANOK (Chicken Ginger Stew with Vegetables)

2009-03-28T21:22:00.000-07:00

This filipino dish is easy to cook and very yummy especially for the kids.
Happy Cooking!

Ingredients :

· 1 lb. chicken, cut into serving pieces or any choice cuts which you really like.
· 1 thumb-sized fresh ginger root, cut into strips
· 2 cloves garlic, crushed
· 1 onion, chopped
· 3 tbsp. patis (fish sauce)- i never use salt when cooking it.
· 4 to 5 cups water (or rice water – 2nd washing)
· 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
· 1 cup sili (chili) leaves or malunggay
· vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis according to taste.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Serve hot with rice.

SKINLESS LONGANISA RECIPE

2009-03-18T01:37:00.000-07:00

YOU CAN TRY THIS AT HOME. AND BEST SERVE FOR BREAKFAST FOR YOUR FAMILY.

Ingredients :
500 g. of ground lean pork
3 tbsps. minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6″ x 6″ in size

PROCEDURE:

Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions,Roll them at desired shapes and sizes and wrapped in wax paper. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2-3 hours.

Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice.

HOME-MADE TOCINO RECIPE

2009-03-14T19:16:00.000-07:00

When Cooking Home-made Tocino, I never use salitre as they say it can caused cancer and really bad for our health. If you want to add some color on your Home-made tocino you can use annatto powder or paprika powder.

Ingredients:
* 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
* 2 tablespoons of anise wine
* 2 tablespoon of annatto water
* 2 tablespoon of salt
* 2 tablespoon cooking oil
* 4 tablespoon of sugar
* MSG

Procedure:
1. Combine all the ingredients in a shallow pan except for the pork.
2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3. Pile the pork inside a container with a cover and keep refrigerated for about 2-3 days to cure the pork.
4. To cook, just put a little water in a pan and add the pork and fry it until done.

GINATAANG TUNA - IN COCONUT MILK TUNA

2009-03-05T19:07:00.000-08:00

I really loved to cook this favorite dish of mine... Ginataang Tuna (Yellow Fin). This is one of my specialty and original ginataang tuna.

INGREDIENTS:
Medium size of yellowfin tuna
4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 small ginger (sliced)
2 pcs Jalapeno (Siling Haba)
1 big eggplant (cut into eight)
1 medium ampalaya - bitter gourd - (cut into eight)
2 tablespoon of Patis (Fish Sauce)
2 cups coconut milk
1 cup vinegar
pinch of ground pepper
1 sachet of Maggi Magic Sarap

PROCEDURE:
1. In a casserole, arrange tuna and all spices (onion, garlic, ginger,jalapeno/Siling Haba, ground pepper).
2. Pour in vinegar and coconut milk.
3. Boil for five minutes.
4. Add eggplant and ampalaya cook until almost done.
5. Season with Patis (fish sauce)and one sahet of Maggi Magic Sarap.
6. Cook until vegetables are done.
7. Serve hot with steamed rice.

TORTANG TALONG WITH GINILING

2009-03-03T01:30:00.000-08:00

Have you heard about Eggplant Omelette with ground pork or in tagalog Tortang Talong with giniling? When I cook this kind of dish first time in our home, I was not expecting that it would be so good for my family. They Loved it that much!!!!
Try my original version of tortang talong with giniling and share this with your family.

INGREDIENTS:
¼ Ground Pork or Giniling
4pcs Eggplant or Aubergine
4 pcs egg
¼ tablesppon of salt
Msg or Vetsin
Pinch of Pepper
Cooking oil or Butter

PROCEDURE:
Roast eggplant or aubergine over gas flame. Turning it once in a while until charred. Then carefully peel off the eggplant or aubergine’s charred skin. On the other hand, sauté garlic, onion and giniling until cook. Wait for 5 mins and let it cold.

Flatten its flesh with fork, eggs, msg, pinch of salt and pepper in a bowl.
In a pan, heat a cooking oil or butter. Pour in all the eggplant or aubergine with eggs and giniling. Wait for a minutes until brown then turn the other side. Serve hot with rice and ketsup.

MY ORIGINAL PINAKBET

2009-03-03T00:01:00.000-08:00

My husband loves to eat my original version of pinakbet. My pinakbet is one the most delicious pinakbet which he ever tasted... according to him hehe. Try it and i am sure your family is going to like also this kind of dish.

Ingredients:
1/4 kilo pork with fat (cut into very small pieces)
3 tablespoons cooking oil
1/4 shrimp (remove the shell and get the juice by using almires or small stone mortar and pestle)
1 1/2 cup water
2 medium size Ampalaya (cut into 8 pieces each)
2 medium size eggplants (cut into 8 pieces each)
1/4 squash or kalabasa
6 pieces okra (halved)
5 pieces long Sitaw cut into 4 inches
6 pieces tomatoes (quartered)
1 small garlic head (minced)
2 small onions (diced)
4 tablespoons bagoong isda or alamang
Pinch of pepper

Procedure:
In a pan, cook pork until lightly crispy, set aside.
Saute garlic, onion, tomatoes, shrimp and bagoong alamang/isda.
Put all the vegetables, shrimp juice, pepper and leave for at least 5-10 minutes.
Make sure not to overcook the vegetable to preserves its vitamins/nutrients.
Put at least 1 sachet of Magic Sarap to have some unique taste.
Serve hot with rice.

PORK STEAK SWEET STYLE

2009-02-28T17:51:00.000-08:00

My 9 year old son loved to eat this menu and even everyday i will cook this one he will never get fed up with it, he said... hehehe
This is how i cook his fave dish...
Ingredients:
• 3/4 kilo tender pork, sliced
• 1 tablespoon kalamansi or lemon juice
• 5 tablespoons soy sauce
• 3 cloves of garlic
• 1 tablespoon red sugar
• 1/2 teaspoon ground black pepper
• 1/2 cup onions, sliced in rings
• 4 tablespoons cooking oil
Cooking Instructions:
• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, sugar, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slowly until done.
• Increase heat for a minute or two to brown steaks. Continue to cook for another minute until sauce thickens.
• Add the sliced onions for and steam for another 1 minute.
• Best served with hot plain rice.

PANSIT MALABON - PHILIPPINES

2009-02-24T01:52:00.001-08:00

Ingredients
1/4 cup ATCHUETE oil
1 tablespoon finely minced garlic
1 teaspoon salt
4 hard boiled eggs
1 cup diced tofu or bean curd
1/2 teaspoon freshly ground pepper
1/2 cup diced lean pork
1/2 pansit malabon noodles
1/2 cup squid, cut into rings
1 cup oysters
Sauce
2 tablesppons oil
1 cup pork cracklings
1 tablespoon finely minced garlic pounded to powder
1 cup finely minced onion
1/2 cup smoked fish, finely flaked
2 tablespoons cornstarch (or smoked oysters)
1 cup shrimp juice
1/2 cup finely minced scallions
1/2 cup tofu, mashed lemon slices
3 tablespoons patis or salt

Direction:
In a large skillet, heat oil and saute garlic until brown. Add bean curd, pork, oysters and squid. Set aside. In the same skillet, cook the sauce, using the leftover oil.
Heat the oil. Saute garlic and onion. Dissolve the cornstarch in the shrimp juice and add to the mixture. Add the bean curd and simmer over moderate heat until the mixture is thick. Season with patis and pepper. Turn off the heat and set aside.
Soak the noodles in hot water for aobut 5 minutes or until soft. Drain and transfer to a platter. Pour the sauce on top. Garnish with pork cracklings, smoked fish flakes and scallions. Serve hot with lemon slices and patis or salt.

You can also use knorr shrimp cubes to have delicious flavor.

EMBUTIDO - FILIPINO STYLE MEAT LOAF

2009-02-19T18:24:00.000-08:00

Embutido known as Filipino Style Meatloaf is one of my fave dish. I used to cook embutido every week because my husband and my son who is 9 year old like to eat this one.

I have my own ingredients of cooking embutido which my family really like most compared to the other embutidos around.

Try it and see the difference. :-)

INGREDIENTS:
• 1 kilo ground pork
• 3 raw eggs
• 1 onion chopped finely
• 3 pcs chorizo de bilbao
• 1/2 cup raisin/sultana
• 1/2 cup sweet relish
• 1 cup sausage/hotdog, chopped
• 1/2 cup grated cheese
• 2 hard boiled eggs quartered
• 1/2 cup finely chopped carrots
• 3 tbsp bread crumbs
• Salt & pepper, to taste
-)Add at least two sachet of Maggie Magic Sarap for unique taste

PROCEDURE:
1. In a large bowl, combined all the ingredients except for the hard boiled eggs
2. Mix well, until blended.
3. Spread half of the mixture in an aluminum foil. (enough to make one roll)
4. Arrange the hard boiled eggs on top.
5. Roll the mixture over to form a jelly rod.
6. Roll tightly and wrap in aluminum foil, seal both ends. Repeat with the remaining pork mixture.
7. Place the roll in a steamer for one hour. Chill.

COOKING TIPS TO HELP YOU IN THE KITCHEN

2009-02-18T00:26:00.001-08:00

Here you will find some useful cooking tips that can make cooking and clean up, much easier.

Too Much Salt?
If you are cooking soup or stew and discover that you have over salted it, there is something you can do. Add 1 or 2 cut up potaotes to the soup/stew and this will help absorb some of the excess salt.

Get Rid of Garlic or Onion Smell
After cutting onions or garlic, do you find it difficult to rid your hands of the smell? Well I've got a great solution for you. Grab a stainless steel spoon. Only stainless steel seems to work with this. Rub the spoon with your hands under cold water. This alone should magically take care of the smell. Try it and see for yourself.

... a lot more will follow.

ADOBONG PUSIT

2009-02-17T20:26:00.000-08:00

Are you a seafood lover? Here is one good recipe made especially for you.

Try it and enjoy!

Ingredients:

1 1/8 pound squid small, fresh
1/2 cup vinegar native
10 cloves garlic minced
1 medium onion sliced
2 medium tomatoes chopped
1 teaspoon MSG, optional
** salt to taste
** black pepper to taste

Directions:

Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender.

Cut cooked squids into 1/2 inch slices crosswise.

Crush remaining garlic and sauté in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes.

Season with salt, pepper and MSG.

LAING (TARO LEAVES)

2009-02-16T02:48:00.000-08:00

My mother-in-law has taught me to cook this one of the most favorite dish of Filipino especially in Bicol Region. It’s quite a memorable one! Awesome!

Here is how to cook....

INGREDIENTS:

20 pieces gabi leaves, dried and shredded
1/2 kilo pork belly, diced
4 cloves garlic, minced
1 small ginger, minced
2 large onions, chopped
5 jalapeno pepper, sliced
1 cup coconut cream (kakang gata)
2 cups coconut milk (gata)
1/2 teaspoon monosodium glutamate (MSG)
1 teaspoon salt

PROCEDURE:

1. In a casserole, mix together the gabi leaves, pork, garlic, ginger, and onions.
2. Pour in the coconut milk, bring to a boil then simmer for 15 minutes.
3. Add jalapeno, MSG, and salt to taste and simmer for another 5 minutes.
4. Add the coconut cream and until oil comes out of the cream.

CHICKEN AND PORK ADOBO - C.P.A.

2009-02-14T03:49:00.001-08:00

This is my Chicken and Pork Adobo Recipe... You can also try it at your own kitchen to have some unique taste of adobo compared the other.

To have a delicious Chicken Pork Adobo you have to marinate first the Chicken and Pork overnight with soy sauce and calamansi.. the longer you marinate this the better it gets.

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup vinegar

2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken then leave it for 5 mins in a medium heat till the natural sauce came out.

Add pepper if desired

Serve hot with plain rice.

Additional Tip:If you want to taste it sweet just add 1 tbsp of Red sugar to have unique flavor.

PORK GINILING WITH QUAIL EGGS - A.K.A. PICADILLO

2009-02-13T01:12:00.000-08:00

The first time I cook this Pork Giniling dish my husband like it so much. I never thought that it is his favorite dish since he was a child. We were then only a few months married when I discovered his likes.

When cooking this Pork Giniling, I have my own way and tactics to taste it so different from the other Pork Giniling and it came out so yummy. From then on, my husband has requested me to cook his fave dish once a week. It is now part of our weekly recipe budget.

This is how I am going to cook my Original Pork Giniling recipe.

INGREDIENTS:

• 1 medium onion, finely-sliced
• 2 gloves of garlic, finely-sliced
• 3 small fresh tomato - diced
• 1 Tbsp olive or corn oil (depends on you)
• 2 medium raw potatoes, finely-cubed
• 2 fresh carrots medium size – finely cubed
• ½ Tbsp of fresh ground pepper
• ½ kilo of ground pork
• 20 pcs of Quail Egg (Itlog ng Pugo) - Boiled
• 1/2 red bell pepper, finely-sliced
• 1 1/2 Tbsp of patis (fish sauce)
• 1/2 Tbsp achuete powder (optional)
• Del Monte tomato sauce (optional in replacement of fresh tomatoes)

DIRECTION FOR COOKING:

Step #1 - In a large pan, sauté garlic, onion & tomato in oil.
Step #2 - Add pork then stir and cover. Wait for 5 mins.
Step #3 - Add patis, cover & let simmer over med-heat for 10 mins.
Step #4 - Next add potatoes, carrots, red bell pepper and ground pepper.Stir and cover for another 4 mins.
If you want to add some color on this just add ½ tbsp of atchuete powder.
Step #5 - Add one sachet of Maggi Magic Sarap for extra delicious taste.
Step #6 - Add for the last time the 20pcs quail eggs on the top of it for a desirable and mouth watering looks.
Step #7 - Serve with rice and enjoy!