Archives for April, 2008
Ingredients
1 kilo ulo ng baboy or dila ng baboy, cut up
2 quartered onions
1 laurel leaf
1 tablespoon rock salt
1 tablespoon peppercorn
1/2 kilo shrimp
1/2 kilo squid (with ink sac removed)
1/2 cup achuete
1 cup minced onion
hebe or dried shrimps
1/2 kilo ground beef
3/4 cups cornstarch
2 eggs
1/3 cup patis
bihon
boiled eggs
sliced green onions
chicharon
flaked tinapa
My sister who is based in San Francisco shares this adobo recipe with a twist of Jalapeno chiles. I love it.
1 cup organic apple cider vinegar (preferably aged in wood)
1 tablespoon soy sauce
3 small bay leaves
1 or 2 large jalapeno chiles, left whole
1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions
2 teaspoons rock salt
6 garlic cloves, peeled
2 teaspoons Tellicherry peppercorns
Steamed rice, for serving
I tried out this simple eggplant omelet recipe from Kristine Keefer, public relations coordinator for the French Laundry in Yountville, California.
Kristine Keefer, public relations coordinator for the French Laundry in Yountville, left her native Philippines after college to attend the Culinary Institute of America in Hyde Park, N.Y. This omelet can be enjoyed with the accompanying recipes for mango salad and garlic fried rice for a complete meal for breakfast, lunch or dinner. I am pretty sure overseas Filipinos will love these recipes.
Ingredients
2 Japanese eggplant (the narrower the better, as they will cook faster)
Vegetable oil or extra virgin olive oil, as needed
1 medium onion, cut in small dice
10 ounces ground pork
1 large plum tomato, cut in small dice
1 tablespoon fish sauce (Keefer prefers the Thai brand Tiparos)
4 medium eggs
Salt and pepper, to taste
Chicken Empanada is a favorite snack and party fare that I can serve hot or cold. I always thought making empanada was difficult but after baking Apple Pie, Empanada is a breeze. Here is an easy empanada recipe that uses baking. The ingredients and procedure includes two parts, the Filling and the pastry shell.
Ingredients
1. Filling
1 medium szied cooked chicken (flaked, cut to small pieces)
1 smal can green peas
4 medium sized potatoes, cubed
1 small can mushrooms, sliced
1/3 carrots, cubed
1 can cream of mushrooms or Chicken soup
1 tablespoon sugar
salt and pepper to taste
2 large onions thinly sliced and chopped
Mechado is a usual stew served in our dinner table. Traditionally, it is cooked with beef briskets, potatoes, pimiento (red bell peppers), and tomatoes. It is similar to a beef stew, with elements of Filipino ingredients such as patis. I don’t use patis so that’s out of the question. Here is the recipe:
1 kilo beef (strip of fat inserted)
1 heaping teaspoon peppercorn
3 cups water
1/3 cup vinegar
1 bay leaf or laurel leaf
1 big onion, sliced
5 cloves garlic crushed
1 red pepper, in strips
1/4 cup green peas
1 tomatoe, cubed
1/3 cup soy sauce
3 slices bread, cut to crouton sizes or cubed
1/2 cup sugar
1/3 cup cooking oil
Pinoy Food, Pinoy Cooking, Recipes and Photoblog
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