Beef Stew

Ingredients:

1 kilo beef, cut into 1 1/2 x 1 1/2 cubes 8 potatoes cut the same size as the beef 1 bundle Pechay (Bok choy) cut into 2 pieces 1 small cabbage, quartered 5 onions, diced 1 head garlic, minced 4 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil 10 corns of black pepper 1 liter of water Salt and pepper to taste

Beef Stew Cooking Instructions: In a big casserole, heat oil and saut the garlic and onions. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. Add the potatoes. Continue to simmer until potatoes are cooked. Add the cabbage then the pechay. Do not over cook the vegetables. Salt and pepper to taste. Serve steaming hot in a bowl and plain white rice. Cooking Tips: You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Read more: http://www.pinoyrecipe.net/nilagang-baka-recipe-beef-stew/#ixzz1uWtHcLDV

Beef Kaldereta Ingredients:

1 kilo beef, cut into chunks 1 big can (350g) liver spread or ground liver 5 onions, minced 5 cloves garlic, minced 6 tomatoes, sliced 1 cup tomato sauce 3 green peppers, diced 3 red peppers, diced 4 pieces hot chilli peppers, minced 3/4 cup grated cheese 2 cups beef stock or water 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions: In a casserole, saut: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender. Add cheese and olives (optional) and continue to simmer until the sauce thickens. Serve with plain rice Cooking Tips: Instead of beef, goats meat (kambing) can be used. If goats meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes. For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Read more: http://www.pinoyrecipe.net/kalderetang-baka-recipe-beef-kaldereta/#ixzz1uWttfIiE

Filipino soup dish recipe: Pork Sinigang.

Recipe: Pork Sinigang

Ingredients
2 lbs pork belly (or buto-buto) 1 bunch spinach (or kang-kong) 3 tbsp fish sauce 1 bunch string beans (sitaw), cut in 2 inch length 2 pieces medium sized tomato, quartered 3 pieces chili (or banana pepper) 1 tbsp cooking oil 2 liters water 1 large onion, sliced 2 pieces taro (gabi), quartered 1 pack sinigang mix (good for 2 liters water) * you may also add okra and eggplant if desired

Watch the cooking video: Cooking Procedure

1. Heat the pot and put-in the cooking oil 2. Saut the onion until layers separate 3. Add the pork belly and cook until outer part turns light brown 4. Put-in the fish sauce and mix with the ingredients 5. Pour the water and bring to a boil 6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender 7. Put-in the sinigang mix and chili

8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes 9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot. 10. Serve hot. Share and enjoy!

Sinampalukang Manok Recipe and let me know what you think. Ingredients: 1 to 1 1/2 lb chicken, sliced into serving pieces 2 cups fresh spinach 3 medium tomatoes, quartered 2 tablespoons fish sauce 1 1/2 cups tamarind leaves 1/2 lb long green beans (or string beans) 1 medium Chinese eggplant sliced 1 medium onion, sliced 1 tablespoon sinigang mix (optional) 1 chicken bouillon 3 tablespoons cooking oil 3 to 4 cups water

Cooking procedure: 1. Heat oil in a cooking pot. 2. Saute onion and tomatoes. 3. When the onions and tomatoes becomes soft, add the chicken and then cook until the color of the outer part turns light brown. 4. Pour-in the fish sauce, and then add chicken bouillon. Stir. 5. Pour-in water and let boil. 6. Add tamarind leaves and sinigang mix powder. Simmer until chicken becomes tender. 7. Add the eggplant and long green beans. Cook for 5 to 8 minutes. 8. Put-in the spinach and cover the cooking pot. Let the cover stay for 5 to 6 minutes for the residual heat to cook the spinach. 9. Transfer to a serving bowl. Serve. 10. Share and enjoy!

MANGO FLOAT INGREDIENTS: 10 pcs. small ripe Mangoes 1 box Graham Grackers 2 can Nestle Cream 2 can Condensed Milk MANGO FLOAT PROCEDURES 1. Slice mangoes thin. 2. Combine condensed milk, nestle cream and mangoes. Layer the graham crackers in a square glass pan.

3. Put layers of graham crackers followed by the mangoes, cream and milk mixture. 4. Repeat the layers of graham crackers and filling until youve used it all. Top the final layer with graham crackers. 5. Chill overnight. 6. Serve frozen Mango Float with a side of Vanilla Ice Cream.

Filipino Food and Recipes Pork Adobo

INGREDIENTS: 1 kg pork cut into bite sized cubes 1/3 cup soysauce 1/3 cup vinegar 3 cloves garlic minced 2 pcs. bay leaves or laurel leaves 1 medium sized onion sliced into rings 1/2 cup water 1/4 tsp pepper 2 tsp sugar 3 tablespoons oil

PROCEDURE: 1. Combine all ingredients in a saucepan, except for the cooking oil and half of the garlic. 2. Let stand for at least 20 minutes. 3. Simmer covered for about 45 minutes or until pork is tender. Add water as needed. 4. Separate the pork pieces from the sauce. 5. In a cooking pan, brown pork in 2 tablespoons of oil. 6. Put pork into a serving dish. 7. In a cooking pan brown half of the garlic in 1 tablespoon of oil. 8. Pour in the sauce and cook for about 2 minutes. 9. Pour sauce over pork and serve hot with cooked rice.

Recipe: Leche Flan Recipe

Ingredients
10 pieces raw eggs 1 small can condensed milk 1 cup fresh milk (or evaporated milk) 1 cup granulated sugar 1 tsp vanilla extract

Watch the cooking video: Cooking Procedure

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). 2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater 3. Add the condensed milk and mix thoroughly

4. Pour-in the fresh milk and mix well 5. Put the mold (llanera) on top of the stove and heat using low fire 6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color 7. Spread the caramel (liquid sugar) evenly on the flat side of the mold 8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold 9. Cover the top of the mold using an Aluminum foil 10. Steam the mold with egg and milk mixture for 30 to 35 minutes. 11. After steaming, let the temperature cool down then refrigerate 12. Serve for dessert. Share and Enjoy! Number of servings (yield): 6

Recipe: Maja Blanca

Ingredients
4 cups coconut milk 3/4 cup cornstarch 14 ounces condensed milk 3/4 cup fresh milk 3/4 cup granulated sugar 15 ounces whole sweet kernel corn 5 tbsp toasted grated coconut

Watch the cooking video: Cooking Procedure

1. Pour the coconut milk in a cooking pot and bring to a boil. 2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed. 3. Simmer for 8 minutes 4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted 5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly. 6. Allow to cook while stirring until the mixture reaches your desired thickness 7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula 8. Allow to cool down then refrigerate for at least 1 hour 9. Garnish with toasted grated coconut (or latik if available) 10. Serve cold. Share and enjoy!

PORK STEAK

Estimated time to prepare and cook: 50 minutes

Ingredients:

3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.

Read more: http://www.pinoyrecipe.net/pork-steak-beef-steak-filipino-style-recipe-bistektagalog/#ixzz1uY2CakMH

Filipino Beef Bulalo Recipe (Beef Bone Marrow Soup)

10MAR

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Rating: 4.8/5 (32 votes cast) Beef Bulalo Recipe is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone. This delightful Beef soup is a specialty of the cattleraising region in the province of Batangas. Serves 6 Preparation time: 10 mins Cooking time: 2 hours

Beef Bulalo Ingredients:

2 kg beef bone marrow, have your butcher chop it into small pieces 1 kg boneless beef shank or stewing beef 1 onion, peeled and sliced 3 liters water 2-3 medium potatoes, peeled and quartered 2-3 saba (plantain) bananas, each cut into two pieces 1 whole medium cabbage, quartered 3-4 tablespoons fish sauce (patis) Salt and pepper to taste

Beef Bulalo Cooking Instructions:

Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood. Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef and return to the boil. When it boils, lower heat and simmer until beef is tender, about 1 to 1 hours.

Add the potatoes and bananas. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. Add the cabbage and stir in fish sauce, salt and pepper to taste. Cook until cabbage is tender-crisp, about 2 minutes. Serve with rice.

Published on: Jan 3, 2008

Read more:http://www.pinoyrecipe.net/filipino-beef-bulalo-recipe-beef-bone-marrowsoup/#ixzz1uY2kYgXF

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Heres how to prepare Puchero or Pochero the Filipino way. Estimated cooking time: 1 hour and 20 minutes Makes 6 Servings

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 peppercorns 4 tablespoons oil 10 cloves garlic, finely chopped 1 medium onion, finely chopped 2 1 1 8 ripe tomatoes, , peeled and diced or1 small can whole tomatoes lb sweet potatoes, peeled and cut into chunks bok choy, cut across in 2 sections green onions, cut in 2 lengths

Pochero Cooking Instructions:

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

Heres the delicious Filipino Puchero or Pochero

Read more: http://www.pinoyrecipe.net/puchero-pochero-recipe/#ixzz1uY3KpasV

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

1/2 kilo pork (cut into small chunks) 1/4 kilo pork liver (cut into small cubes) 5 pieces chorizo Bilbao (also cut in small pieces) 4 potatoes (peeled, cut in small cubes, fried) 1 green and 1 red bell pepper (diced) 1 cup chickpeas 1/4 cup raisins 1/2 teaspoon paprika 1 cup pork or chicken stock 2 teaspoons of patis (fish sauce) 3 tablespoons oil 1 tablespoon atsuete oil (optional) 3 tomatoes (diced) 1 small head of garlic (minced) 1 medium size onion (diced)

Menudo Cooking Instructions: In a pan or wok, heat cooking oil and atsuete oil. Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes. Salt and pepper to taste. Serve hot with white rice.

Read more: http://www.pinoyrecipe.net/pork-menudo-recipe/#ixzz1uY3ZMkY2

Spaghetti Ingredients:

1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese

Spaghetti Cooking Instructions: Cook spaghetti noodles according to package instructions. In a sauce pan or wok, saut garlic and onions in cooking oil. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. Serve with the cooked spaghetti noodles and grated cheese on top.

Read more: http://www.pinoyrecipe.net/filipino-style-spaghetti-recipe/#ixzz1uY3jmH4K

Embutido is a Filipino style meatloaf. It is one of the most favorite filipino dish. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce.

Estimated cooking time: 50 minutes

Embutido Ingredients:

1 lb. ground pork 1/2 cup finely chopped carrots 1 cup (6 slices) finely chopped (sweet or cooked) ham 3 tbsp. minced green bell pepper 3 tbsp. minced red bell pepper 1/3 cup sweet pickle relish 1/4 cup raisins 3 whole eggs 1/2 cup grated cheddar cheese dash of liquid seasoning salt & pepper, to taste 1 tbsp. cornstarch slices (wedges) of hard-cooked eggs slices (wedges) of Vienna sausage aluminum foil, 10 x 12 sizes

Embutido Cooking Instructions: Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350F. In a bowl, combine all the ingredients and mix until well blended. Divide the mixture into 2 to 4 portions (depending on how many you want to make). Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center. Finally, roll the aluminum foil into a tightly packed log about 1 to 2 in diameter, sealing on both ends. Repeat with the remaining pork mixture. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces. Refrigerate unused embutido.

Read more: http://www.pinoyrecipe.net/embutido-recipe-filipino-style-meatloaf/#ixzz1uY40OhBP

A recipe I know all Filipinos are proud of! Lumpia Shanghai type is a type of egg roll, except its mainly filled with meat. You could use pork or beef or both! Its a yummy recipe and great to serve as finger food.

Estimated cooking time: 20 minutes Preparation Time: 1 hour

Lumpia Shanghai Ingredients:

1 pound ground pork 1 pound ground beef 1 medium onion, finely chopped 1 carrot, grated 1/4 cup soy sauce 2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring roll wrappers 1 1/2 quarts oil for frying

Lumpia Shanghai Instructions: In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

How to cook Filipino Chop suey Chop suey is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with meat like chicken, beef, shrimp or pork, added for extra flavor. Chopsuey Recipe has no exact measurements of ingredients, you could always adjust the ingredients. If you have suggestions on how to improve this recipe please post it on the comment box or share your own Choysuey recipe to your Kababayans and to those who love Filipino foods. Try this Pinoy Recipe version of Filipino Chopsuey Recipe.

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and halved 1/4 kilo chicken liver and gizzard, sliced to small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2 inches long pieces 3 stalks celery, cut into 2 inches long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, saute garlic and onions Then add pork saute for 3 minutes Add the chicken liver and gizzard, continue to sautes for another 3 minutes. Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked. Add the shrimp then add and mix all the vegetables. Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch. Cook for about 5 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice.

Ready to Serve Chopsuey Recipe

Read more: http://www.pinoyrecipe.net/chopsuey-recipe/#ixzz1uY4QBiLh

Estimated cooking time: 2 hours

Kare Kare 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 Kare Kare Cooking Instructions: 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. Saut 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.

Read more: http://www.pinoyrecipe.net/kare-kare-recipe/#ixzz1uY5G343P

How to cook Pork Dinuguan

Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term Dinuguan comes from the word dugo meaning blood. It is recognizably thick and dark, hence the Westernized euphemism chocolate meat. It is similar to the Singapore dish pigs organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy. Due to the offal it is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood.Dinuguan is often served with white rice or a Filipino rice cake called puto. Estimated cooking time: 1 hour and 30 minutes

Pork Dinuguan Ingredients:

1 k. of pork belly, cut into small cubes 350 g. of pork liver 4 c. of pigs blood 3 chili peppers (siling haba) 1 head of garlic, crushed and minced 1 thumb-sized piece of ginger, minced 3 onions, halved and sliced thinly 1 pouch of sinigang mix good for 1 liter of broth 1 bay leaf salt pepper (optional) 1 tbsp. of cooking oil

Pork Dinuguan Cooking Instructions:

Refrigerate the pigs blood until needed. Heat a heavy casserole.

Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked. Meanwhile, minced the liver. Season with a little salt. When the pork is tender and most of the liquid has evaporated, take the pigs blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two. Add more salt if necessary. Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice.

Read more: http://www.pinoyrecipe.net/filipino-pork-dinuguan-recipe-pork-bloodstew/#ixzz1uY5f3Wp1