Beef Guisado Recipe

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

• 1 kilo beef tenderloin, cut into strips
• 3 tomatoes, sliced
• 2 onions, finely chopped
• 1 small head minced garlic
• 1/4 cup soy sauce
• 4 cups of beef broth or bouillon
• 1 teaspoon of salt
• 1/2 teaspoon pepper
• 4 tablespoons of cooking oil

Guisado Cooking Instructions:

• Heat oil in a cooking pan.
• Sauté the garlic and onions.
• Add the sliced tomatoes
• Then add the beef, soy sauce, beef broth, salt and pepper.
• Bring to a boil then simmer until beef is tender.

Cooking Tips:

• The above beef guisado recipe can be used for vegetables and other meats.
• For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.
• Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 bottle of soda (7Up or sprite)
• 1 tablespoon of salt
• 2 tablespoons patis (fish sauce)
• 1/2 tablespoon baking soda
• 1 tablespoon of monosodium glutamate (MSG)
• 4 tablespoons of flour
• Enough oil for deep frying
• Enough water for boiling

Crispy Pata Cooking Instructions:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
• Make four to five inch cuts on the sides of the pata.
• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
• After the above process, rub patis on the pata and sprinkle flour liberally.
• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Beef Tapa Recipe

Estimated preparation & cooking time: 30 minutes

Beef Tapa Ingredients:

• 1/2 kilo lean beef, thinly sliced
• 1/2 cup fish sauce (patis)
• 1/4 cup refined sugar
• 3 teaspoons salt
• 1 head garlic, crushed and minced
• 1 teaspoon ground pepper
• 1/2 cup cooking oil

Beef Tapa Cooking Instructions:

• Mix all ingredients in a mixing bowl
• Marinate for at least an hour or keep in the refrigerator overnight.
• In a large wok, heat cooking oil.
• Fry the marinated beef for 15 minutes or until golden brown.
• Serve hot with steamed rice or fried rice.

Serving Tip:

Beef tapa goes great with any of the following:

• Atchara (pickled green papaya).
• White vinegar with hot chili peppers
• Sliced red tomatoes.
• With fried egg and fried rice (Tapsilog)

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 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
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 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 back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
• Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Filipino Pork Sisig Recipe

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.


Estimated cooking time: 3 to 4 hours

Sisig Ingredients:

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste

Sisig Cooking Instructions:

• Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
• Drain and cool to room temperature.
• Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
• Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
• Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
• Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
• Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Leche Flan

Leche Flan is one of my favorite dessert, and here is the recipe for you to try it.
Ingredients:
* 10 egg yolks
* 1 can (390g) condensed milk
* 1 can (390g) evaporated milk
* 1 teaspoon of vanilla extract

The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.

Cooking procedure:
1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.
2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds. 3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.
4. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.
7. Let cool then refrigerate.

Sisig Bangus/Milkfish

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Ingredients:

1/2 cup finely chopped onions

1/4 cup vinegar

1/2 tsp. soy sauce

1/2 tsp. chili powder

Pinch of sugar

1 1/2 tbsps. oyster sauce

1 1/2 cups deboned and diced bangus (Milk Fish)

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 tsps. oil

1 tsp. finely chopped garlic

Cooking and preparation:

Combine onions, vinegar in a pan, simmer until the vinegar is reduced and onions are cooked. Set it aside.

In a small bowl, combine soy sauce, chili powder, sugar and oyster sauce.

Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.

In a pan, heat oil and saute garlic. Add the onions with vinegar and the marinated fish. Simmer until liquid is reduced.

Remove from heat and serve on a sizzling platter.

Bulalo Cebuano Style

 

Ingredients:

2 kilos of Beef bulalo (Bone marrow)

1/2 kilo of grated gabi

1/2 kilo of chinese pechay

25 grams of green onions

10 grams of garlic

20 pieces of pepper corns

1/4 kilo of shredded labong

1/2 kilo of corn on the cob but by 1 1/2 inches

8 cups of water

salt

MSG (Vetsin)

Cooking procedure:

1. Boil bulalo (bone marrow) once, remove scum.

2. Boil again and add all the above ingredients except the chinese pechay.

3. After 3 minutes, lower fire to simmer. When bulalo is soft, add Chinese Pechay and a dash of msg.

Can serve up to 8 persons.

Ginisang Bunga ng Malunggay

Moringa or better known in Philippines as Malunggay is famous for its leaves that is a characteristic ingredient in Tinola. Not only it has a distinct taste but have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk.


But this time, we are going to talk about Moringga Fruit or Bunga ng Malunggay. It is as simple as cooking Pinakbet, all you have to do is the following.



Ingredients:
2 handfull of Moringga Fruit
1 can of any sardines with tomatoe sauce
onions and garlic
tomatoes chopped
okra
eggplant
cabbage (optional)
fish sauce
salt and pepper to taste
water

Procedure:
- Saute' garlic and onions, then add chopped tomatoes and fish sauce.
- Add sardines and when about to boil add water.
- When boiling, add the Moringga fruit and Okra.
- After few minutes add eggplant.

Voila! How easy is that?