Pinoy Food | Free Filipino Food Recipes » Recipes

Tagalog Chicken and Pork Adobo

noemi — Fri, 03 Sep 2010 16:35:26 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I am the only one in the family who loves dishes cooked in coconut milk. It isn’t often that I cook this but I like variety in our weekly set of dishes. I’ve shared Chicken Adobo with Coconut Cream that I often ate as a little girl in my hometown Cebu. I thought it was a Cebuano dish. What I didn’t know was that the Tagalog Chicken and Pork Adobo is made of coconut cream too. Perhaps, it was my dad born in Sariaya, Quezon who prodded my mom to cook this dish.

Let me share another simple recipe.

Ingredients
1 kilo chicken cut into serving pieces
1 kilo pork liempo, cut into cubes
2 cups water
1/2 cup vinegar
1 head garlic, minced
1 1/2 cups thick coconut cream (How to make coconut cream)
salt and black pepper to taste

Procedure

1. Combine chicken, pork, water, vinegar, garlic.
2. Bring to a boil.
3. Simmer on low heat until the meat is tender.
4. Add thick coconut cream to the mixture. Season with salt and black pepper.
5. Simmer for 5 more minutes.
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Laing Pasta, the Pinoy Pasta Version

noemi — Thu, 02 Sep 2010 01:20:19 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I never tasted Laing Pasta until I had it at Goldilocks. I thought it was such a novel idea, similar to the pesto pasta that we often prepare at home. It is our own version of pinoy pasta. When I tasted it though, it wasn’t that delicious as I imagined it to be. I think the laing was too dry, lacked some meat and “keso”. I imagined eating laing with “kesong puti”. So here is what I prepared at home and made my own pasta laing a bit moist and added “kesong puti”

You will need:

1. Laing- To prepare laing, read my laing recipe and skip steps 4 and 5. Reduce the laing until you have the right consistency for the pasta. I am sure you have an idea on the consistency of your pasta mix.

2. Boiled Pasta noodles.

3. As a twist, use shredded “kesong puti” or cottage cheese instead of the usual cheddar cheese or parmesan cheese.

4. When serving the Laing pasta, serve the laing and pasta separately so one can choose to decide the amount of the laing or pasta.——————

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Hainanese Chicken Rice

noemi — Thu, 26 Aug 2010 18:57:57 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Hainanese Chicken Rice is one of the primary specialties of Singapore and is often considered the country’s national dish. Filipinos love it for its flavorful, uncomplicated taste. Every time I am in Singapore, I always order Hainanese Chicken Rice. Mixing the chicken meat with the dip with the rice was just so heavenly. It must be the ginger and garlic flavors that brings out the flavors.

A Singaporean describes it this way: Part of the whole ritual in eating this dish is smothering your cream-coloured chicken fat laced rice with ribbons of sweet dark soy sauce, chilli sauce and pounded ginger and to mix it all together, matching flavour for flavour.

Let me share this simple recipe which I am sure you will enjoy cooking.

Ingredients:

For chicken:

12 cups water

4 fresh ginger, peeled and sliced

1 teaspoon salt

3 cloves garlic, peeled

1 whole chicken

2 tablespoons sesame oil

2 teaspoons soy sauce

For rice:

2-3 cups Jasmine rice

Vegetable oil

3 cloves garlic, minced

1 fresh ginger, peeled and sliced

6 cups reserved stock from boiling chicken

2 tablespoons sesame oil

1/2 teaspoon salt

2 tomatoes, sliced

2 cucumbers, sliced

Procedure:

For chicken:
1. Bring 12 cups of water with ginger, salt and garlic to a boil in a large pot.
2. Put chicken in the boiling water and let it simmer for 5 minutes.
3. Turn off the heat, cover the pot and let the chicken cool for 20 minutes.
4. Repeat the boiling and cooling process one more time.
5. Set chicken aside when cooked and tender.
6. Remember to reserve the chicken stock for the rice.
7. Plunge the chicken into ice-cold water for 5 minutes to prevent over cooking and to tighten its skin.
8. Brush on a mixture of sesame oil and soy sauce on the chicken, then let it cool at room temperature.

For rice:
1. Wash rice thoroughly and drain.
2. Heat vegetable oil in a pot and fry garlic and ginger until golden brown.
3.Add the drained rice and fry for 3 to 4 minutes before pouring in 6 cups of chicken stock and adding sesame oil and salt.
4. Cook the rice uncovered until the broth is absorbed.
5. Finally, cover the pot tightly and reduce the temperature until the rice is cooked.
6. Cut the chicken into pieces, then serve over the rice and garnish with tomatoes and cucumbers.
7. Add chili sauce or other spices to taste.

The Satay and Hainanese Chicken Rice recipes are just simple tastebud teasers to give food lovers an idea of what the annual food festival has to offer. After savoring a preview of what Chinese cuisine-infused Singaporean food is all about, expect a bigger culinary feast in next year’s Singapore Food Festival.

Log on to www.YourSingapore.com for more information. ——————

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Ginataan

noemi — Wed, 18 Aug 2010 10:53:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
I never knew how to make ginataan until I became a mother. I recall eating ginataan as a child but never took the time to cook it as I was growing up. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare. Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe.

Ingredients

1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.

Directions

1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.——————

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Tips in Cooking Adobo

noemi — Sat, 07 Aug 2010 02:50:57 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook’s preferences. You should read the more than 100 adobo recipe variations ranging from Pork Adobo in Buco Juice, Adobong Tsino, Microwave Adobo, Fresh Oysters Adobo, Adobo sa beer and so much more.

What I’d like to show from the “Adobo Book” are tips for cooking adobo which is entitled the “10+ Commandments in Cooking Adobo”. I am sure you will learn a tip or two even if you have been cooking adobo for years.

1. Pork Liempo is best, tastiest and is better with skin-on. When cooked, becomes sticky and gelatin-y and helps thicken the sauce gloriously.

2. Simmer! Cook meats in low fire from start to finish (till meats are tender) and sauce is reduced [Cook uncovered in the last 10 minutes]

3. The usual ratios are

1 kilo meat (chicken or pork): 1/2 cup native vinegar (reduce accordingly to acidity of vinegar).
1 kilo meat (chicken or pork): 1/2 cup vinegar: 1/4 cup water
Soy sauce can range from 2 tablespoon to 4 tablespoon per 1/2 cup vinegar
1 kilo meat: 1/2 cup vinegar or acid: 1/2 tablespoon coarse salt
2-4 tablespoon soy sauce: 5- 10 peppercorns: 1 laurel leaf

4. Cook chicken separately from pork. Flavors come out better. Then combine later when serving.

5. Always have salt in adobo. It helps balance the acidity.

6. Crush peppercorn at the last minute to retain its aroma.

7. 1 medium-sized laurel leaf can add flavor and aroma to 1/2 kilo meat. If you have the chance, use fresh laurel leaves.

8. Garlic. Crush only when about to be used. If left in the marinade overnight, it will lose its strong flavor. Be generous with garlic.

9. Braise meat first in, first out till brown. Then simmer till tender. For a better finish, bake at the last 15 minutes.

10. Mix with liver spread or mashed liver. Broiling or roasting liver over coal adds a nutty flavor.

11. Adobo with gata. Gata can be combined with coco milk and coco cream.

12. Do not stir vinegar till it has cooked. That is, when all the acid has evaporated. Your nose will tell.

13. Cook covered and on low heat (also called simmering)

14. The “Flow Chart” of Cooking Adobo

Marinate –> braise–> simmer –> tenderize –> fry –> reduce –> keep for a day –> serve!

I bet you didn’t know all of the above tips. I must admit that I wasn’t aware of Tip number 10 where you add liver for a nutty flavor.

When it comes to the adobo dish on regular basis, I serve 3 variations of adobo: the Classic Adobo Recipe, the Chicken Adobo in coconut cream and White Adobo.

What about you? How many adobo dishes do you regularly cook?

——————

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Sapin-Sapin Recipe (Steamed Coconut Layer Pudding)

noemi — Sun, 01 Aug 2010 04:18:39 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I am not an expert when it comes to making kakanin. I rely a lot of my knowledge from my Food Preparation class back in college. The most basic of which is How to Extract Coconut Cream. However, there are packs of coconut cream that I’ve tested out for maja blanca. Sapin-sapin is a number one request from most of my readers and it took me quite a while to test this recipe but finally here it is. Remember , we will be making 3 layers.

5 cups Coconut Cream (How to Extract Coconut Cream) From 2 Coconuts
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik (How to Prepare Latik)

Bamboo steamer
Big Pan or steamer

Directions

1. Prepare the Coconut Cream first and latik. Then prepare the ube which should be pared, boiled, mashed and strained

2. Let’s start with the top layer. Mix 1 1/2 cups coconut cream, 1/2 cup rice flour and 2/3 cups white sugar. Set aside

3. For the rest of the 1 1/2 cups flour, Add the remaining 3 1/2 cups coconut cream and 1/3 cup white sugar and aniseed. Blend this very well. Divide into two equal parts.

- For the other part (the bottom layer), add a few drops of red food coloring enough to give it a light pink color.

4. Prepare the Steamer. Boil water in the big pan or steamer.

5. Line a 9 inch diameter bamboo steamer with muslin cloth or banana leaves.

6. Place the bamboo steamer on the boiling water. Pour the pink mixture first (the bottom layer). Steam until firm or set.

7. Pour the ube mixture on top of the pink layer. Steam until set.

8. Place the topmost layer as prepared in number 2.

7. When all set, remove the layers from steamer. Cool.

8. Slice into 2-inch wedges and arrange on banana-lined platter.

You can also use variation of colors for the layers. If ube is not around, use yellow food coloring.
——————

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Kutsinta or Cuchinta

noemi — Sat, 24 Jul 2010 16:13:39 +0000

Dear readers,

Ingredients

1 1/4 cups rice flour (substitute with all-purpose flour)

1 1/2 cups brown sugar

2 cups water

1 teaspoon white lihia or lye (or potassium carbonate solution)

1/4 teaspoon yellow coloring

2 tablespoons white sugar

Topping: freshly grated coconut or cheese

Directions

1. Caramelize the white sugar with one cup water in a saucepan. Cool.

2. Once the mixture in number 1 is cooled, add the rest of the ingredients except toppings. Mix well and strain the ingredients using a strainer.

3. Prepare muffin pans by brushing with butter.

4. Steam for 20 to 30 minutes or or until a toothpick inserted comes out clean.

5. Add more water to the steamer if needed.

6. Just before the kutsinta is cooked, add grated cheese on the top (optional)

7. Remove from the muffin pans and serve with freshly grated coconut.

——————

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Carpaccio of Beef Tenderloin with Sesame and Ginger dressing

noemi — Sun, 18 Jul 2010 00:56:02 +0000

Dear readers,

What I love about attending the Singapore Food Festival (July 16 till July 24, 2010) are the cooking demonstrations by the chefs. Not just your ordinary chefs, mind you. Mandarin Oriental Singapore hosted a cooking demo with celebrity chef Eric Teo. He is so funny as he interjects wit and humor every now and then to the demonstration. We were so honored with his presence because he is the president of the Singapore Chefs Association. Here is a simple recipe that you can even cook and the taste is so distinctly Asian that you will just love it. Sesame oil is an ingredient I often use in my Asian cooking.

Ingredients:

2 x100 grams. beef tenderloin fillet, season with salt and pepper
100 grams spring onions sliced
100 grams corn oil for cooking
100 grams sesame oil
30 grams sliced ginger
30 grams sesame seeds toasted
50 ml kikoman
100 grams water
50 grams honey

Braised daikon as base (Daikon is a long white radish: a long sweet white radish used in Asian cuisines. )

1. To prepare sesame dressing , place the honey, kikoman, sugar in large mixing bowl.Mix well and add water to dilute. Add in sesame oil and seed to engance the flavor.

2. To prepare braised daikon: make a dashi stock and poach the daikon till soft. Remove and set to cool. Slice into a a long rectangular shape

3. To prepare the beef, heat up a sauted pan over high heat, add a little corn oil and place the beef on the hot pan.

Sear each side (high heat) for about 30 seconds and set aside to rest.

In the same pan, add the spring onion and saute quickly with a little sesame dressing , then remove.

4. Slice the beef tenderloin into julienne slices and arrange in serving dish. Pour the sesame dressing over the beef slices . Garnish with green onions

Serves 4.

Thank you Eric Teo for the recipe and Mandarin Oriental Singapore for the cooking demo.——————

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Crab Omelet or Tortang Alimasag

noemi — Fri, 02 Jul 2010 04:48:10 +0000

Dear readers,

Ingredients

1 cup flaked crab meat (you can buy this at the frozen section of the grocery)
1 tablespoon soy sauce
1 tablespoon constarch
1/4 teaspoon ground black pepper
1/2 teaspoon refined salt
2 tablespoons oil
1/4 cup shredded onions
6 cloves garlic, crushed
2 peeled potatoes, finely diced
1/4 cup shredded celery
5 eggs

Directions

1. Beat eggs slightly and season with salt and pepper.
2. Beat all ingredients together. Set aside.
4. Heat wok then add oil.
5. Fry potatoes and set aside.
6. Saute garlic until brown then add vegetables, then add crab meat, salt, soy sauce, pepper and cornstarch. Set Aside to cool.
8. Heat non-stock frying pan in preparation for the omelet.
9. Pour in beaten eggs and cook. You will know the egg has cooked enough to proceed when the egg whites have actually turned white, the bottom is set and the top is a bit creamy.
10. When the crispy transparent egg edges start to pull away from the pan, this is the time to add the crab mixture.
11. Put your crab mixture in the omelet on one side only, in a half moon shape so it is easy to fold. Leave a little space around the omelet so the crab mixture won’t spill out of the sides.
12. Then fold the omelet in half. Use your spatula to left the omelet gently out of your pan and let it slide to a plate.

If you have never cooked an omelet, this video demonstration gives useful tips.

——————

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Filipino Style Spaghetti

noemi — Fri, 11 Jun 2010 02:00:32 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
Before Jollibee or even Tropical Hut came out with the Filipino version of the Italian Spaghetti, there was Makati Supermarket’s spaghetti sold in their coffee shop in the early sixties. This is probably how the sweetish Filipino spaghetti evolved. A popular American blogger once commented that our Jollibee spaghetti tasted horrible. It must have seemed different from Italian spaghetti since the latter is sour. Filipino spaghetti has sweet sauce.

Filled with vienna sausage, ham strips, ground beef and grated cheese, the sauce of Makati Supermarket’ spaghetti is sweet with a tinge of spiciness. When I was in college during the mid-seventies, my dorm-mates and I would travel all the way from the UP campus to Makati Supermarket in Ayala. The supermarket does not exist anymore. These days you can eat their spaghetti at Cash and Carry Supermarket along , President Osmena Highway (South Superhighway) near Buendia Makati City and Makati Supermarket in Alabang.

A reader pointed out to me that some evidence of an even earlier birth of the “pinoy spaghetti” exists in the memoirs of Gen Douglas McArthur (yes the “I shall return guy”). I am not able to pull the line verbatim but it went mostly like this:

this sauce, so sweet on spaghetti, hardly seems like spaghetti sauce but it is good.

Through the years, I developed my own Filipino-Style Spaghetti Sauce. If you are in a hurry, you can always buy those ready-to-use Filipino Style Spaghetti sauce sold at the supermarket. But let me tell you, there is nothing more srcumptious than cooking spaghetti sauce in your own special touch. Here is my recipe which you can always innovate.

Sauce
500 grams spaghetti noodles
1/2 cup olive oil
1 head garlic, minced
1/4 kilo ground beef
1/4 kilo ground pork
5 pieces hot dog sliced diagonally
1/4 cup vienna sausage, sliced
1/4 cup sweet ham, sliced in small squares (1/2 inch by 1/2 inch)
1 bottle banana catsup (don’t substitute!)
1 cup chopped onions
1 cup tomato sauce
1 cup water
1/8 teaspoon black pepper
1 bay leaf
1/2 cup chopped green and red bell pepper (some don’t really like pepper so this may be optional)
1/8 cup brown sugar
1 teaspoon oregano
salt and pepper to taste
1/2 cup grated cheese

Procedure

1. Cook spaghetti noodles according to package instructions.

2. In a kawali or wok, sauté garlic and onions in olive oil.

3. Combine ground beef, ground pork, bay leaf, green and red bell pepper and a cup of water in the wok. Allow to simmer for 10 minutes.

4. Add tomato sauce, banana catsup and allow to simmer for 10 more minutes

5. Add brown sugar, vienna sausage, sweet ham and hotdogs. Simmer for 5 minutes.

6. Add a little more water (maybe 1/2 cup more) till you get your desired consistency. Add salt and pepper to taste.

7. Serve separately with cooked spaghetti noodles and grated cheese on top.
——————

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