Food Network

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Ingredients:

• 1 pound cubed beef stew meat
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup beef bouillon granules
• 1/4 teaspoon dried parsley
• 1 pinch ground black pepper
• 1 cup chopped carrots
• 5 3/4 cups water
• 2 1/2 cups frozen egg noodles

Directions:

1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
3. Bring to a boil, reduce heat to low and simmer for 30 minutes .(source:www.cdkitchen.com)

 

• 1 whole chicken
• 4 cubes chicken bouillon
• Enough water to cover chicken
• 1 batch homemade noodles
• 1 onion
• 1 c. potatoes
• 1 c. celery
• 1 c. carrots

1. Cover chicken with water, add chicken bouillon in large pan.
2. Cook until chicken comes off bones easily.
3. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally.
4. Add noodles about 1/2 hour before serving.
5. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

• 2 eggs
• 1 tsp. salt
• Water
• Flour

1. Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt.
2. Then add flour gradually until dough is stiff.
3. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips.
4. Separate and let dry at least 2 hours then add to soup (source : www.cooks.com)

 

 

INGREDIENTS

• (3 pound) whole chicken
• 4 carrots, halved
• 4 stalks celery, halved
• 1 large onion, halved
• water to cover
• salt and pepper to taste
• 1 teaspoon chicken bouillon granules (optional)

DIRECTIONS

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.
2. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
3. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired.
4. Return the chicken, carrots, celery and onion (source:www.allrecipes.com)

 

Ingredients:

• 2 cups water
• 1 1/2 ounce morel mushrooms -- dried
• 4 ounces butter
• 1/4 cup flour
• 2 cups chicken stock
• 1 cup light cream
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet basil
• 1/4 teaspoon dry mustard
• 1/4 teaspoon tarragon
• 3 tablespoons sherry
• 1/4 teaspoon salt
• 1/4 teaspoon Tabasco

 

Directions:

1. Bring the water to a near boil and add the dried mushrooms. Remove from heat and allow to soak for 2 hours. After soaking, remove the mushrooms from the liquid. RESERVE THE LIQUID.
2. Cut the mushrooms into pieces the size of your thumb nail, provided you do not wear those long fake ones, and set aside.
3. Strain the liquid through a clean paper towel to remove any particles from the mushrooms and set it aside.
4. In a 2 quart pot make a roux by melting the butter and adding the flour to it. Stir the roux, while cooking for about 5 minutes until the roux has become lightly browned and has a nutty aroma.
5. At this point add the mushroom liquid, stock, and cream and bring to a boil, stirring constantly to remove any lumps.
6. Add the seasonings and the sherry wine to the soup and simmer for 10 minutes.
7. The soup should be thick enough to coat the back of a spoon. If your soup is too thick just add a little more stock.
8. Add the Tabasco and the cut mushrooms. Stir in until blended. Garnish with fresh chopped parsley or chives. Serve only to those who deserve it !!

   ( source:www.cdkitchen.com/recipes)

How to cook Dumplings
DUMPLING INGREDIENTS :

2 cups flour
4 teaspoons baking powder
pinch salt
3/4 cup milk
2 Tablespoons butter

Mix the dry ingredients by sifting together. Rub in the butter. Add the milk till a stiff dough is formed.
Place the dough on a floured surface, pressing lightly together. Use a rolling pin to smooth the dough into a roll about 3 inches thick.
Cut the dough into square shapes, or use a biscuit cutter.
Place on top of beef stew that is simmering in a pot on the stove. Cover the pot and steam for about 20 - 25 minutes.
Serve and enjoy.

How to cook Siomai

ingredients:

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

1egg, 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 Siopao


Siopao is the Filipino version of the Chinese baozi (steamed buns). It is also called salapao in Thailand.

It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go.


Several stuffings can be used such as pork, chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.

But even flour is expensive , you can still have siopao with lots of dough. If you think there is too much dough or bread but not enough filling in commercial siopao then it’s time to cook some home-made siopao.

Ingredients :

For the pork asado filling :

400 g. of ground pork
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
3-4 tbsp. of soy sauce
1 star anise or cinnamon stick
1 bay leaf
ground black pepper
2-3 tbsp. of sugar
1 tsp. of cooking oil
1/4 c. of water
1 tsp. of cornstarch

For the bola-bola filling :

400 g. of ground pork
1 onion, finely chopped
1 tsp. of finely minced garlic
1 carrot, grated
3/4 tsp. of salt
1/2 tsp. of ground pepper
1 egg, beaten
10 quail eggs, hard-boiled and shelled

For the siopao dough :

1-1/2 cups of lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4-1/2 cups of rice flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons of vegetable oil
extra flour and cooking oil

20 2-1/2 x 2-1/2 pcs of kitchen wax paper

Cooking procedure :

Prepare the pork asado filling

Heat a small saucepan. Pour in the oil. Over high heat, brown the ground pork. Add the rest of the ingredients, except the water and cornstarch. Cook for 5-7 minutes, stirring often. Disperse the cornstarch in the water and pour into the pan. Cook, stirring, until the mixture is thick and almost dry. Set aside.
Prepare the bola-bola filling

Mix together all the ingredients except the quail eggs. Form the ground pork mixture into 10 portions. Cover each quail egg with a portion of the ground pork and form into a ball. Set aside.
Prepare the siopao dough

Sprinkle the yeast and 2 tbsp. of sugar over the lukewarm water. Let stand 10 minutes, or until bubbly, without stirring

http://phili-foods.blogspot.com

HOW TO COOK POCHERO

Ingredients:

* 1 cup dried chickpeas
* 1 (3 lb) chicken, cut in serving size pieces
* 1 lb pork, cut in large cubes
* 2 chorizo sausage, cut into 1" pieces
* 1 large onion, sliced
* 4 teaspoons salt
* 1 teaspoon whole black peppercorn
* 4 tablespoons oil
* 10 cloves garlic, finely chopped
* 1 medium onion, finely chopped
* 2 ripe tomatoes, , peeled and diced or1 small can whole tomatoes
* 1 lb sweet potato, peeled and cut into chunks
* 1 bok choy, cut acrossin 2" sections
* 8 green onions, cut in 2" lengths

Directions:

1. Wash chick peas and soak overnight (or use a can of Garbanzo beans).
2. In one pan put in the chick peas chicken, pork, chorizo and add water to cover
3. Add sliced onion, salt& peppercorns, bring to a boil.
4. Reduce heat and simmer until meats and chick peas are almost tender.
5. In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
6. Add tomatoes and cook to a pulp.
7. Add meats, stock& sweet potatoes.
8. Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
9. Serve broth as soup and the meats& vegetables as a separate course.
   

source;www.recipezaar

HOW TO COOK BEEF AND BROCCOLI
Ingredients:

3 tbsp. cooking oil
2 green scallions
1 tsp. garlic
1 lb. broccoli
3/4 lb. shredded beef

Use cooking wok. Put 3 tablespoons cooking oil in wok; heat wok to 200 degrees. Chop scallion and garlic into cooking oil until light brown color.

Put in beef and stir until beef is light well done in wok. Wash broccoli and cook about 4-5 minutes. Add salt or soy sauce as one desires.
source :www.cooks.com/rec

How to cook Beef Stew
ingredients:
all purpose flour
6 tablespoons butter
3 pounds trimmed boneless beef chuck -- cut into 1 1/2-inch cubes
2 large onions -- chopped
1/4 cup tomato paste
3 cups dry red wine
2 cans beef broth (14 1/2-ounce size)
1 tablespoon dark brown sugar
1 1/2 pound baby red-skinned potatoes -- quartered
30 baby carrots -- trimmed
12 ounces baby pattypan squash -- halved
1 pound fresh shiitake mushrooms -- stemmed caps, thickly sliced
3 tablespoons chopped fresh marjoram
Turn this recipe into a puzzle! [click]


Directions:

Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; saute until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices . Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper.

This recipe from CDKitchen for Beef Stew With Shiitake Mushrooms And Baby Vegetables serves/makes 6
source:cdkitchen.com/recipes

Pakbet or Pinakbet Recipe



Estimated cooking time: 35 minutes


Pakbet Ingredients:

*

1/4 kilo pork with fat, cut into small pieces
*

2 Amapalya (bitter melons) sliced to bite size pieces
*

2 eggplants, sliced to bite size pieces
*

5 pieces of okra, cut in two
*

1 head garlic, minced
*

2 onions, diced
*

5 tomatoes, sliced
*

1 tablespoon of ginger, crushed and sliced
*

4 tablespoons bagoong isda or bagoong alamang
*

3 tablespoons of oil
*

1 1/2 cup water
*

Salt and pepper to taste

Pakbet Cooking Instructions:

*

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
*

On the same pan, saute garlic, onion, ginger and tomatoes.
*

In a casserole, boil water and add bagoong.
*

Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
*

Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
*

Salt and pepper to taste.
*

Serve hot with plain rice.
source: www.filipinofoodrecipes.net/pakbet

Philippine Beef Caldereta
This recipe tastes better when prepared a day beforehand and reheated at serving time... it gives the flavors time to blend in!










* 1 1/2 lbs stewing beef, cut into 1 1/2-inch cubes
* 1/2 cup cider vinegar
* 6 crushed black peppercorns
* 3 cloves of garlic, crushed
* 4 tablespoons oil
* 2 medium potatoes, peeled, cut into 1/2 inch cubes
* 1 medium onion, cut in half, thinly sliced
* 1 cup beef broth
* 1 cup tomato sauce
* 1 bay leaf
* 1/2 red bell pepper cut into 1/4-inch strips
* 1/2 green bell pepper cut into 1/4-inch strips
* 2 ounces liver sausage (optional)
* 1 teaspoon hot pepper sauce
* Salt to taste

* Marinate beef in vinegar, peppercorns, and garlic for at least 30 minutes. Drain well
* In 2 tablespoons oil, fry beef in batches until browned on all sides. Remove, set aside
* Add onion and more oil if necessary
* Saute on moderate heat, about 5 minutes, until soft but not brown (the shiny stage, I call it)
* Add beef, broth, tomato sauce & bay leaf. Bring to a boil
* Reduce heat and simmer, covered, for 1-1/2 hours
* Add potatoes & red and green peppers
* Continue cooking until potato is soft (but not overcooked!!)
* Add optional liver sausage and hot pepper sauce. Simmer another 2 minutes or so
* Season to taste with salt, if desired. Put in serving dish, garnish with sliced boiled eggs and sliced stuffed olives
* Serve with rice



Remember, best when cooked a day in advance, or at least in the morning the day you plan to serve for dinner
source :www.geocities.com/webcipes

Pork Kilawin:

Pork Kilawin


Pork Kilawin Ingredients:



1. 1 kilo pork


2. 1/3 cup soy sauce

3. 1/2 cup Vinegar


4. 2 medium onions, chopped


5. 4 cups of water


6. 1 teaspoon salt

Pork Kilawin Cooking Instructions:



In a casserole, put pork in water and some salt.

Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

Remove pork from water.

Slice the pork into bite sized pieces while still hot.

Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

Serve immediately!

source:filipinofoodrecipes

Pork Sinigang



Pork Sinigang Ingredients

1 Kilo Pork (cut into chunk cubes)
12 pcs Tamarind (Sampaloc) (or one packet of sinigang mix)
1 big Onion (diced)
6 big tomatoes (quartered)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2" long)
1 bundle Kangkong (cut into 2" long)
Salt and Patis to taste
6 cups water

Procedure :

1. Boil Tamarind to soften. Pound and strain all juices and set aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add onions, tomatoes and Tamarind juice (OR sinigang mix).
4. Add in all the vegetables.
5. Season with salt and Patis to taste.

source:pinoymix.com & photo filipino-food-lovers.com

Pork / Chicken Adobo Recipe

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

• 2 tablespoons cornstarch

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

• 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. Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain 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.

source: filipinofoodrecipes.net & photo i.timeinc.net

Kare-Kare

Kare-Kare Recipe

* 2-3 lbs. fresh oxtail, cut up, or 4 pieces pork hocks
* 2 garlic cloves, chopped
* 3 T Veg. oil
* 3 T Onions
* 3 T Bagoong
* 1 small Eggplant, cut into serving pieces
* 1⁄2 lb Fresh green beans
* 1⁄3 c Peanut butter

Cooking Kare-Kare

1. Boil the meat in 5 cups water and 2 tsp. salt until tender (1 hour).
2. In a large skillet, saute garlic and onion in hot oil until brown.
3. Spoon out the meat from the liquid and add to the garlic onion mixture.
4. Sautei.
5. Add bagoong and saute for another 3 minutes.
6. Add meat/onion/bagoong mixture back to stewing water.
7. Simmeri 10 minutes.
8. Add eggplant and green beans and cook til tender.
9. Reducei heat and stir in peanut butter.
10. Mixi well and simmer 5 minutes.
11. Serve with white rice and extra bagoong.
12. Makes 4 servings.
13. Kare Kare.

source:cookadvice.com & photo csupomona.edu

FRESH LUMPIA


FRESH LUMPIA
1/2 c. cornstarch
1/2 c. all-purpose flour
1 tsp. salt
2 eggs, beaten
2 c. water
Butter for frying

Combine cornstarch, flour, and salt in a medium-sized bowl. Add eggs and water, mix well until smooth.

Heat a 6-inch skillet and butter very lightly. Spoon in a very thin layer of batter, just enough to cover the bottom of the pan. Cook on one side only until done. Turn onto waxed paper. Repeat until batter is used, stacking wrappers between squares of waxed paper. Set aside.

Yield: Wrappers for 6-8 servings.

FRESH LUMPIA FILLING:

1/2 lb. ground pork
4 cloves garlic, chopped
1 onion, chopped
1/2 lb. raw shrimp
2 tsp. salt
1/4 tsp. black pepper
2 med. potatoes
1 c. grated carrot
1/2 c. cooked garbanzos
1 c. bean sprouts
1 c. shredded cabbage
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. water
Lettuce leaves

Shell, devein, and chop shrimp. Peel potatoes and cut into narrow strips. Disperse cornstarch in 1 tablespoon water.

In a skillet, brown pork. Add garlic, then onion and shrimp. Saute and season with salt and pepper. Add potatoes, garbanzos, and carrots. Cover and cook until tender. Stir in bean sprouts and cabbage. Add soy sauce and cornstarch- water mixture; mix well and cook for 5 minutes.

Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat with remaining filling and wrappers. Serve with Fresh Lumpia Sauce or Garlic Sauce. NOTE: Canned hear of palm or canned water chestnuts cut into thin strips can be added. Originally just fresh heart of palm was used instead of potatoes and carrots used for this recipe.

Makes 6-8 servings.

FRESH LUMPIA SAUCE:

1/4 c. brown sugar
3 tbsp. cornstarch
1/4 c. soy sauce
2 tsp. ground garlic
1 c. meat broth

Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add broth and mix well. Cook over medium heat until mixture thickens. Serve over Fresh Lumpia.

source: cooks.com & photo flickr.com