Category Archives: Filipino Recipes

Menudo Sulipena1

Menudo Sulipeña (Oxtail Stew)

Menudo Sulipena1

Ever heard of Menudo Sulipeña , a slow simmered dish of oxtail, ham and Chorizo Bilbao with a dash of brandy . Cooking menudo at home is just plain pork, potatos, carrots with a sprinkling of raisins. Yes, Menudo or “little stew” refers to a common, everyday dish of slow-simmered bits of a variety of meats. Some use tripe (in Mexican menudo), or ground or cubed pork mixed with potatoes. In Pampanga, common menudo is never complete without tidbits of liver or heart. Menudo Sulipeña however, is an oxtail stew or braise decadent enough to grace a banquet. The dish reflects the extravagance of that time though it carries the “humble” name, menudo.

Purchase the oxtail from a reputable dealer because strong, undesirable odors are often present in improperly cleaned or processed oxtails.

Chef Gene Gonzalez’ shares one of the culinary Gems from Old Pampanga at a recent demo at the Maya Kitchen.

~1 kilo oxtail cleaned and washed
~ 2 tablespoons butter
~ 3 tablespoons olive oil
~ 1 head garlic, chopped
~ 1 medium onion, chopped
~ 1 red pepper, seeded and roasted
~ 1 green pepper, seeded and roasted
~ Dash of paprika picante
~ ½ cup ham, cubed
~ ½ cup sliced chorizo Bilbao (Spanish sausage)
~ 1 cup tomato sauce
~ 1 tablespoon tomato paste
~ 1 tablespoon cooked garbanzos (chick peas)
~ 1 tablespoon Spanish brandy
~ Salt and pepper

1) Pressure cook oxtail 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into ½- inch cubes. Set the stock aside.

2) In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes. Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire about 10 minutes. Add garbanzos and brandy. Season with salt and pepper.

Serves 6

For more information, log on to www.themayakitchen.com or e-mail [email protected]

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Adobo del Diablo or capampangan adobo

Capampangan Adobo or Adobo del Diablo

Chef Gene Gonzalez prepared Adobo del Diablo (Capampangan Adobo) at The Maya Kitchen Culinary Elite Series .

Adobo del Diablo or capampangan adobo

The Capampangan Adobo is produced by constant simmering and deglazing of the pan with stock when a crust is formed. This tasty caramelized stock is brought back to the meats to give the deep reddish brown hue.

Other areas would simply darken their adobo with soy sauce which is a crime in the Capampangan household. Uh-oh, this is what I often do. This tip from Chef Gonzales is such a revelation that I will soon shift to using caramelized stock. Imagine if I lived in Pampanga. In fact, the Sulipan barrio will talk and gossip about the bad homemaker that puts soy sauce in her adobo and pity the hardworking provider of the house.

Here is the recipe

~ 1 ½ cups pork, cut into 1” cubes
~ 1 ½ cups chicken, cut in 3” pieces
~ ½ cup chicken heart
~ ½ cup beef liver, cut into ¼” cubes
~ ½ cup pork kidney, cut into 1” cubes
~ ½ chicken giblets, cleaned
~ ¼ cup chicken blood, cut into 1” cubes
~ ½ cup vinegar
~ 2 tablespoons corn oil
~ 1/2 tablespoon cracked pepper
~ 2 tablespoons garlic
~ ¾ tablespoons salt
~ 6 tablespoons fish sauce
~ 3 tablespoons pork lard
~ 2 cups chicken stock

1) Sauté garlic in corn oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, beef liver, chicken giblets and chicken blood.

2) Add vinegar, pepper then fish sauce.

3) Take-out chicken giblets and heart, beef liver and chicken blood. Continue braising. When brown crust forms and meat turn brown douse with a little stock and deglaze. Return brown colored liquid to the meat and continue until crust forms again. Repeat deglazing with stock about 3 our times.

4) Add all variety meats when chicken and pork are tender and sauce turns brown. When stock is added.

5) Simmer for 15 minutes or until dry then separate meats.

6) Deglaze pan with stock. Serve the sauce on the side and meats separately.

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Menudo Sulipena thumb

Menudo Sulipeña (Oxtail Stew)

I love that Maya Kitchen invites talented Chefs to generously share their recipes of their beloved dishes. It was Chef Gene Gonzalez’ turn at The Maya Kitchen Culinary Elite Series when he presented recipes near and dear to him. He shared this delicious dish, Menudo Sulipeña, a slow simmered dish of oxtail, ham and Chorizo Bilbao with a dash of brandy. Just reading the list of ingredients will make you realize that this dish is truly remarkable.

Menudo Sulipena thumb

Menudo or “little stew” refers to a common, everyday dish of slow-simmered bits of a variety of meats, such as tripe (in Mexican menudo), or ground or cubed pork mixed with potatoes. In Pampanga, common menudo is never complete without tidbits of liver or heart. Menudo Sulipeña however, is an oxtail stew or braise decadent enough to grace a banquet. The dish reflects the extravagance of that time though it carries the “humble” name, menudo.

One advice. Purchase the oxtail from a reputable dealer because strong, undesirable odors are often present in improperly cleaned or processed oxtails.

~1 kilo oxtail cleaned and washed
~ 2 tablespoons butter
~ 3 tablespoons olive oil
~ 1 head garlic, chopped
~ 1 medium onion, chopped
~ 1 red pepper, seeded and roasted
~ 1 green pepper, seeded and roasted
~ Dash of paprika picante
~ ½ cup ham, cubed
~ ½ cup sliced chorizo Bilbao (Spanish sausage)
~ 1 cup tomato sauce
~ 1 tablespoon tomato paste
~ 1 tablespoon cooked garbanzos (chick peas)
~ 1 tablespoon Spanish brandy
~ Salt and pepper

1) Pressure cook oxtail 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into ½- inch cubes. Set the stock aside.

2) In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes.

3) Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire about 10 minutes.

4) Add garbanzos and brandy. Season with salt and pepper.

Serves 6

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lechon sisig

Lechon Sisig

Remember the Lechon Sinigang from our lechon leftovers? Well, this time around, I prepared the Lechon Sisig from leftover lechon head. Please be aware that this dish is high in cholesterol.

lechon

My Lechon Sisig version is similar to the sisig of Trellis which I first tasted over 30 years ago. Trellis is known to be the first to develop Sisig in Manila.

lechon sisig

Here is my recipe:

Ingredients

500 grams lechon head, minced (You will get around 10 cups worth of minced skin, ears, snout, cheeks from the Lechon head,)
1 tablespoon minced garlic
2 large yellow onion (I prefer more )
1 tablespoon oil
1 tsp salt
1/2 tbsps soy sauce
3 calamansi
1/2 tsp ground black pepper
1 tsp hot sauce
2 siling labuyo (red and green), cut into pieces for garnishing

Procedure:
1. Heat oil. Saute garlic till brown then add onions and then cook for 2 minutes or until soft.
2, Add the minced lechon meat. Stir.
3. Add the soy sauce, salt, and pepper. Stir. Continue cooking for 5 more minutes.
4. Then sprinkle the siling labuyo. Stir .
5.. Transfer to a platter. Serve with calamansi.

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lechon sinigang

Sinigang na Lechon

lechon

Christmas lunch is not complete without a lechon. My husband orders the Lechon Paella from Lydia’s lechon. It is really yummy. Unfortunately , we cannot consume all of it. I normally love Paksiw lechon but this time around, I used the Lechon leftovers for Sinigang na Lechon. You can use your usual sinigang recipe or use the following recipe:

lechon sinigang

Ingredients:

2 cups rice washing
250 grams tamarind, boiled and juices extracted
3 pcs onions, quartered
4 pcs tomatoes, quartered
2 pcs gabi, quartered
1 kg lechon meat and skin cut into onw-inch pieces
2 pcs green long sili
1 pc radish, sliced
4 pcs okra
1/2 bundle sitaw, sliced
1/2 bundle kangkong, sliced

Procedure:

1. Bring to boil rice washing in a pot, and add the lechon portions.

2. Add onions, gabi, tomatoes, and reduce heat to simmer until lechon meat is tender.

2. Once gabi is tender, mash half of it to thicken the sauce.

3. Add sili, okra , radish, eggplant, and then let this simmer.

5. Add sitaw and kangkong. Stir well and let this simmer for a few more minutes

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Free Range Chicken Galantina Roulade thumbnail

Free-range Chicken Galantina Roulade

It was generous of Chef Sau del Rosario to share the recipe of Free-range Chicken Galantina Roulade. We are all familiar with the Chicken Galantina for noche buena but Chef Sau shares something a bit different , the Free-range Chicken Galantina Roulade. It is a festive delight for your dinner table.

Free Range Chicken Galantina Roulade thumbnail

Here is the recipe
Ingredients:

1 kilogram breast or thigh fillet, ground or chopped
¼ kilogram ham, chopped
1 large onion, chopped
½ cup frozen green peas
1 Chorizo de Bilbao, skinned and chopped
1 small can Vienna sausage, chopped
1 cup raisins
½ cup pickle relish
1 ½ teaspoons salt
½ teaspoon chili powder
½ teaspoon freshly ground pepper
4 large eggs
1 cup cubed bread, trimmed
½ cup diced cheddar cheese
½ cup milk
½ cup all-purpose cream
½ cup soft butter
¼ cup capers
¼ cup chopped olives
Bacon slabs/strips for lining the loaf pan
Assorted salad greens to serve as beddings.

Procedure:

Preheat the oven at 350°F. Mix all the ingredients and set aside for 30 minutes.

Line big loaf pans with bacon and pour the mixture into the pan.

Bake for 1 hour and 30 minutes.

Let cool and invert on a bed of salad greens.

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paksiw-na-pata

Paksiw na Pata (Braised Pork)

Paksiw na Pata is a simple Pinoy dish that my husband loves to eat on a regular basis. I add saba to the mixture aside from banana blossoms to add more color to the dull brown colors of the Paksiw.

Here is the Paksiw na Pata recipe:

Ingredients

1 large pata or pig’s feet (around 1 kilo)
1/2 cup water
1/2 cup vinegar
1/2 head garlic, crushed
1/2 cup soy sauce
1/2 cup brown sugar (reduce if white sugar)
1/2 cup dried banana blossoms soaked in water
1 bay leaf
4 saba bananas, fried

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chicken-lemongrass

Chicken Lemon Grass

chicken-lemongrass

My batchmates at BS Food Technology UP Diliman class 1978 often meet up for mini-reunions. It took quite some time for them to find me and I am glad they did. One of my classmates, Imelda shared this recipe to me. I am just crazy over anything Lemon grass be it Lemon grass lotion, shampoo and especially when added to food! This Chicken Lemon Grass is not necessarily a Filipino dish but tastes very Asian. The sweetness level will actually depend on your taste so just do the necessary adjustment.

The Ingredients:

1/3 cup olive oil

2 cups thinly sliced shallots (sibuyas tagalog)

1 cups sliced lemon grass bulb

2 long chili (or siling mahaba) or siling pangsigang (chili for sinigang), sometimes called finger chili

½ c chopped garlic

1 kg chicken thigh/leg, cut into bite size pieces

2 Tablespoon fish sauce (patis)

4 Tablespoons sugar

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