Food Network

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

How to cook Pansit Lomi

Pansit Lomi Recipe:

1/2 k. of pansit lomi noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste

Pansit Lomi Instructions

Heat a casserole. Pour in the cooking oil. Saute the garlic and onion until fragrant. Add the julienned carrot and stir for 30 seconds. Add the chicken meat and continue cooking over high heat for another 30 seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir in the sesame seed oil. Serve hot.

source : ex-designz.net & photo credit Daniel Go

Pansit Bihon Ingredients:

• 1 8 oz. pack pansit bihon noodles
• 1 cooked chicken breast, shredded
• 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 1/4 cabbage, sliced into strips
• 1 onion, pealed and sliced
• 3 cloves of garlic, crushed and minced
• 1/3 cup scallions, cut into pieces
• 1 carrot, sliced into strips
• 2 tablespoons of cooking oil
• 3/4 cup diced celery
• 3 tablespoons soy sauce
• Salt and pepper to taste
• 5 pieces of calamansi or 1 lemon, sliced

Pansit Bihon Cooking Instructions:

• Soak the pansit bihon noodles to soften for 10 minutes
• Grease a large pan or wok with oil. Sauté garlic and onions.
• Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
• Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
• Salt and pepper to taste.
• Serve hot with sliced calamansi on the side.

Pansit Bihon Cooking Notes:

• Calamansi or lemon is to be squeezed into the pancit bihon before eating.

source: PinoyRecipe.Net & photo Erik's Sanctuary