PANSIT MALABON

Ingredients:

* 1/2 kilo of white and round miki (NOODLES)
 

Garnishing:

 
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions

Palabok:

* 1/2 kilo miki (white, thick & round noodles)
* 2/3 cup coarsely pounded sitsaron baboy
* 2/3 cup flaked fish meat (tinapa)
* 1/2 kilo pork fat (cubed)
* 1/4 kilo fresh shrimps (cooked, shelled)
* 1/4 kilo fresh squid (*adobo)
* 1/2 kilo talaba (*adobo)
* 2 eggs hard boiled
* 5-6 cloves garlic minced
* 3 tbsp. atchuete seeds
* salt to taste
 

Instructions

 
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.

Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.

Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.

Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.

Serve with puto or camachile cookies.     Sauce:  patis and calamansi juice.


*How to cook adobong talaba:   add to 1 cup vinegar: 1/2 tsp. salt, 1/2 tsp. pepper and 3 cloves minced garlic. Boil for 3 minutes, then add fresh, shelled talaba. Let boil for 1 minutes. Do not overcooked or talaba would shrink into pea size.

*How to cook adobong pusit:   Boil squid in a mixture of vinegar, pinch of salt, minced garlic, and pepper. After 5 minutes, separate squid and garlic from sauce. Heat a little oil in pan, fry squid and garlic. Stir for 5 minutes and add sauce again. Simmer another 5 minutes or until sauce thickens.

Note:  In cleaning squids, be careful not to pierce its small "bag of ink" which gives the delicious flavor in the adobong pusit.

KARE KARE RECIPE

Ingredients 

• 1 pound beef tenderloin
• 4 cups water
• 1 artichoke
• 1 onion
• 1 head garlic
• 1 eggplant
• Salt to taste

Directions 

1. Cut beef in small strips.
2. Peel and chop onion and garlic.
3. Quarter the eggplant.
4. Bring water to a boil and add beef then boil until beef is tender.
5. Remove beef reserving broth and sauté with garlic and onion.
6. Add broth into beef, garlic and onion then bring to a boil.
7. Add vegetables and season to taste with salt

HOME MADE SALAD DRESSING

  CESAR SALAD RECIPE

 

Ingredients

• 2 small heads cos lettuce
• 4 large leaves iceberg lettuce
• 50 g parmesan, in a piece
• 2 slices sourdough bread, crusts removed
• 2 tablespoons olive oil
• Anchovy dressing:
• 4 anchovy fillets
• 1 clove garlic, roughly chopped
• 5 tablespoons olive oil
• 1 very fresh large egg yolk
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce

Preparation method

1.   Cut cos and iceberg lettuce leaves into bite–sized pieces. Use a vegetable peeler or cheese grater to shave Parmesan into thin slivers.
2.   To make anchovy dressing, place anchovy fillets and garlic in a bowl and mash to a paste. Whisk in olive oil, egg yolk, lemon juice, mustard, Worcestershire sauce and sugar. Add salt and freshly ground black pepper, to taste.
3.   To make croutons, cut bread into small cubes. Heat olive oil in a large nonstick pan over medium heat. Add bread cubes; cook until golden brown on all sides, taking care they do not burn. Set aside; keep warm.
4.   Arrange lettuce leaves and shaved Parmesan on individual serving plates. Drizzle dressing over salad and sprinkle on bread cubes.

GARDEN FRESH PASTA SALAD

Ingredients:

   1. 1 (16 ounce) package bow tie pasta, uncooked
   2. 2 cups broccoli florets
   3. 1 small red onion, thinly sliced
   4. 1 medium red pepper, chopped
   5. 1 cup halved cherry tomatoes
   6. 1/2 cup KRAFT 100% Grated Parmesan Cheese
   7. 1 (8 ounce) bottle KRAFT Sun-Dried Tomato Vinaigrette Dressing

Cooking Directions:

   1. Cook pasta as directed on package, adding the broccoli to the pasta cooking water for the last minute of the pasta cooking time. Drain; rinse under cold running water. Drain well.
   2. Place pasta mixture in large bowl. Add remaining vegetables; mix lightly. Stir in cheese. Add dressing; toss to coat. Cover.
   3. Refrigerate at least 1 hour or until ready to serve.

Yield: 14 servings

BAKED PORK TENDERLOIN RECIPE

Ingredients:
2 whole pork tenderloins
1/4 cup margarine
1 cup chopped celery
1/2 pound mushrooms, sliced
1 large onion, sliced
1 cup meat stock or broth
2 tablespoons flour
3 teaspoons salt
1/2 teaspoon pepper
3 tablespoons light wine, optional
Turn this recipe into a puzzle!
 

Directions:

Saute pork in margarine. Remove from pan. Add celery, mushrooms and onion. Cook about 5 minutes. Mix meat stock and flour until smooth. Add to vegetables with seasonings, cook until gravy is thickened. Add wine. Place in casserole and bake covered, 325 degrees F for 1 1/4 to 1 1/2 hours.

easy chicken marsala

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup sliced fresh mushrooms
• 1/2 cup Marsala wine

Directions

1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

CHICKEN INASAL

Preparation & marinating: 6 hours to overnight

Estimated cooking time: 40 minutes

 
Chicken Inasal Ingredients:

   

      Pinoy Chicken Inasal 2 Chickens (free range if available)
   

      3/4 cup Filipino vinegar
      1/4 cup Garlic finely minced
      2 stalks Lemon grass optional
      Salt
      Annatto oil (see notes below)
      Wooden skewers
      Spiced vinegar

   

      Additional Ingredients Instructions:

    * 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them

    * 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
    * 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
    * achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
    * thick wooden skewers, soaked for 1 hour in water prior to cooking
    * Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

Chicken Inasal Cooking Instructions:

    * Pinoy Chicken Inasal Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
    * Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
    * Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
    * Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

Variations:

 

    * Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
    * If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.

 

EMBUTIDO / PORK ROLL

Ingredients

• 1 pound ground chicken
• 4 tablespoons all-purpose flour
• 3 large sweet pickles, chopped
• 1/2 onion, chopped
• 1/2 cup raisins
• 1 (4 ounce) link chorizo, finely chopped
• 1/4 cup green peas
• salt and pepper to taste
• 2 eggs, beaten
• 4 canned Vienna sausages
• 3 hard-cooked eggs, sliced
• 1/2 (8 ounce) package sharp Cheddar cheese, cut into strips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine the chicken, flour, pickles, onion, raisins, chorizo and peas. Mix well and season with salt and pepper to taste. Add beaten eggs and mix thoroughly.
3. Spread mixture on a piece of aluminum foil; arrange sausage, hard-cooked egg slices and cheese strips on top of mixture. Shape mixture into a cylindrical roll about 4 inches in diameter and wrap in foil.
4. Bake in preheated oven for 1 hour. Unwrap and slice before serving with ketchup.

CHICKEN AFRITADA

Chicken Afritada Ingredients:



1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:



In a cooking pot or wok, heat oil.

Sauté garlic and onions.

Add chicken and slightly brown.

Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

Add the green and red bell peppers, simmer for an additional minute or two.

Salt and pepper to taste

Serve this chicken recipe hot with steamed rice.

COOKING IS MY PASSION

When I’m asked what is my hobby I always says I like reading; any reading article will do as long as it catches my attention. And, cooking is my passion!


Oh how I love to cook. I still remember when I’m still a child I always look at mom while she is cooking. I always asked what this is and what that is. And when she is cutting some ingredients I go near the stove and then I will sauté whatever she is cooking. And from then on, little by little I learned how to cook.


That’s why here in my blog I would like to share to you some stuffs on how to cook certain dish. Hope you’ll like i