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    Pork

    Embutido Recipe (Filipino Style Meatloaf)

    Are you planning your noche buena menu this early? Well I usually plan mine as early as November. Every Christmas, I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

    Here is my Embutido recipe.

    Ingredients

    2 pieces red pepper, minced finely
    3 kilos ground lean pork
    2 pieces carrot, grated finely
    1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
    6 eggs, beaten
    200 grams raisins
    300 grams pickle relish
    3 onions, minced
    1 1/2 tablespoon minced garlic
    1 1/2 teaspoons ground black pepper
    3 1/2 Tablespoons fine salt
    7 1/2 Tablespoon sugar
    2 1/2 Tablespoon worcestershire saice
    3/4 cup cornstarch

    Garnishing

    3 eggs hardboiled
    5 pieces hotdog
    4 pieces Vienna sausage

    Procedure

    1. Combine all the ingredients except the garnishings.

    2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

    3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

    4. Make a rectangular well in the center.

    4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

    6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

    7. Seal both ends. Repeat with the remaining pork mixture.

    8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

    Makes 18 rolls

    Isn’t this one of the perfect dish for Noche Buena?

    Baby Back Ribs Adobo

    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

    Read more »

    Easy way to Cook Sweet and Sour Pork

    sweet-and-sour-porkThere are many variations of Sweet and Sour Pork. Here is one that does not need a lot of ingredients than my previous recipe.

    Ingredients

    1/2 kilo lean pork (boiled then cut into 1 inch cubes)
    1/2 cup flour
    2 eggs slightly beaten
    1/2 teaspoon salt
    1/2 cup water
    3/4 cup pineapple chunks
    1 piece green bell pepper, diced
    1 carrot, cut into rounds
    1 clove garlic, chopped finely
    Oil to fry

    Read more »

    Siomai or Steamed Dumplings

    I find it expensive to buy siomai. Don’t you? So why not make your very own siomai and freeze it? The price of Siomai alone forced me to concot my very own Siomai recipe taken from various sources. My kids love to dip their dumplings in soy sauce and calamansi mixed with chili garlic sauce. If you are a pesco-vegetarian like me, just replace the pork with chicken meat or crab meat. I usually cook it separately because the rest of the family love their siomai to contain pork. I will add the photos soon but in the meantime, enjoy cooking.

    Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)
    1 cup all-purpose flour
    1 egg white
    4 tablespoon lard
    3 tablespoons water

    1. Place flour in a bowl. Make a well in the center.

    2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

    3. Roll out thinly and cut into rounds of about 4 inches in diameter.

    4. Put filling in each wrapper.

    Filling
    1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)
    1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)
    1/4 kilo shrimps
    2 tsp. sesame oil
    1 tsp. rice wine
    3 Tablespoons Chopped spring onions
    8 Chinese dried mushrooms (soaked in hot water until softened and chopped)
    1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped
    1 small carrot, grated
    3 Tablespoons Cornstarch
    2 eggs
    2 Tablespoons Soy Sauce
    2 teaspoon sugar
    dash of black pepper
    1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

    Read more »

    Tokwa’t Baboy (Tofu and Pork)

    Tokwa at Baboy is a traditional appetizer in most Filipino restaurants and most especially in places offering beer. It is usually made with pork ears, chewy tofu, soy sauce, pork broth, vinegar and other spices. This used to be a favorite dish of my husband but unfortunately, my husband suffers from gouty arthritis and anything high in protein will cause him to suffer stiffness in the joints the following day. Tokwa’t baboy is a favorite of my daughters which she often pairs off with Arroz caldo. I don’t use pig ears for this recipe to make it Tokwa’t Baboy simple to prepare.

    Ingredients

    1/2 kilo pork (cut into chunk cubes)
    6 pieces tokwa or beancurd
    2 heads garlic , minced
    1/4 teaspoon salt (for pork)
    1 cup cane vinegar
    1 cup soy sauce
    1 teaspoon salt (for sauce)
    1 teaspoon brown sugar
    3 small onions , diced
    2 small pieces chili pepper
    Sliced onion rings from 1 onion

    Read more »

    Cebu’s Lumpia Ngohiong or Ngoyong

    ngo-yiongWhenever I go home to my hometown in Cebu, I make it a point to buy Lumpiang Ngohiong. I recently went to Cebu for my 35th High School reunion and the first thing I looked for was the Ngohiong. Well, what is Ngohiong? It looks like kikiam but the taste of ngohiong is excellent. It’s similar to our Lumpia Shanghai except the stuffings are composed of ubod ( heart of the coconut), singkamas , garlic, spring onions, spices and ground pork or shrimps, then seasoned with ngohiong powder. Before frying the individual ngohiong pieces, one dips it in corn starch batter for crispy texture. Ngohiong Powder can be bought at the grocery stores. A common brand is McCormick Chinese Five Spice (Ngo Yong) ngo-yong

    Anyway, I was craving for Ngohiong so much that my classmate taught me the basic recipe. I am sure you will just love it as much. You can adjust the proportions to suit your taste.

    I have divided the recipe into three parts: the filling, the corn starch batter and lastly the ngohiong sauce. If you can’t find 5-spice powder at the grocery, I have also included the recipe below. The 5-spice powder will prove to be useful for other chinese dishes like siomai so it’s good to make a batch. It’s worth it.

    Filling:

    Ready made lumpia wrapper (get large size) or you can also use tofu wraps (called tau-pe)

    1 kilo ubod, cut in strips
    1/4 cup singkamas, cut in strips
    3 tbsp ngohiong powder
    1 teaspoon garlic
    1 onion, minced
    1 tbsp 5-spice powder (see recipe below if you can’t find 5 spice powder in the grocery or disregard this and just add 1 more tablespoon ngohiong powder to the filling ingredients)
    5 stalks green onions, chopped
    1/2 kilo ground pork or you may want to subsitute with shrimps if you are vegetarian
    salt, pepper, and soy sauce to your discretion
    Read more »

    Babi Pongteh (Braised Pork with Salted Bean Paste)

    babi-pongtehI hope you will indulge me with a few recipes the next few days. These are Peranakan dishes shared to me by the Singaporean chef in the ongoing Singapore Food Festival. You can read more about my food adventures at Multi-Cultural Gastronomic Experience in Singapore and Opening Day at the Singapore Food Festival. Just to give you a background, Peranakan culture reflects Singapore’s Multi-cultural landscape. Peranakan is a cultural juxtaposition between the Chinese and Malay or Indian and Malay resulting in a colorful and multi-faceted culture from history to costumes and jewelry. Just like us, Filipinos, our food is multi-cultural as well , heavily influenced by the Spanish, Chinese, Malay, Indian, American and many more. This Babi Pongteh recipe reminds me of our local Humba . In Humba, we use salted black beans but in the Babi Pongteh, it is Salted Bean Paste. I got to taste the salted bean paste and it is not as salty as the salted black beans for Humba. Try buying the salted bean paste at your local Chinese grocery stores. Here is the recipe developed by Shirley Tay.

    Serves 10

    Ingredients
    Pork Belly (cut into pieces approx. 5cm) 2kg
    Shallots 500g
    Garlic 300g
    Salted Bean Paste 200g
    Dark Soya Sauce for colour
    Sugar 100g
    Oil 150ml
    Water 1½ litres
    Chicken Cube 1 no.

    Methods:
    1. Blend the shallots, garlic and salted bean paste together.
    2. Heat up the oil in a pot.
    3. When oil is hot, add in the blended mixture of shallots, garlic and salted bean paste and fry until fragrant and slightly golden brown.
    5. Then, add in the pork belly and dark soya sauce and continue frying until the pork is evenly coated.
    6. Add in enough water just to cover the pork belly and stir in seasoning. Simmer for 1 hour or until the pork is tender.
    7. The dish is ready to serve hot with steamed rice.

    Note: This is the original recipe of Shirley Tay, a Nyonya chef at the Swissotel Merchant Court.

    Batchoy or Bachoy

    batchoy

    Any batchoy lover knows it is a noodle soup that originated in the district of La Paz, Iloilo City in the Philippines. Ingredients include various pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer. Here is a recipe that is innovated a bit for those who want to select the pork organs.

    Ingredients

    3/4 kilo batchoy (if you are living in the Philippines, you can buy this from a market vendor. The mix is composed of spleen or lapay, kidney or bato. liver or atay, pig’s heart and pork tenderloin)

    ——-
    If you are not living in the Philippines or want to remove some organs in the packaged batchoy meat, here are the meat parts that I use

    300 grams pork kidney
    1/4 kilo pork Lapay (spleen)
    1/4 kilo pork tenderloin
    200 grams pork liver
    1 tablespoon ginger, cut into fine strips
    1 head garlic, minced
    1 medium onion, minced
    5 cups water (or chicken broth if you use chicken meat)
    salt and pepper to taste
    3 tablespoons patis
    200 g. fresh miki, washed

    for toppings:
    spring onions, chopped
    toasted garlic (fried separately)
    1/2 cup pork cracklings or chicharon, pounded to your preference
    whole raw egg for each bowl serving

    (Note: you can remove some organs and replace it with shrimp, chicken breast or beef loin)

    Read more »

    Crispy Pork Dinuguan or Crispy Pork Blood Stew

    dinuguan
    Crispy Dinuguan? I first tasted Crispy Dinuguan in Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. It’s located near our country home, just after the Laguna Technopark, along the Santa Rosa road that leads up to Tagaytay. This is dinuguan with a twist and thought I’d recreate this dish for the family. Crispy Dinuguan tastes like your ordinary dinuguan except that the pork is cooked like the Crispy Lechon Kawali way.

    So this entry will be divided into two parts, the preparation of Lechon Kawali and then the Dinuguan.

    Please don’t cook this dish frequently. The dish is a sure-fire recipe to clogged arteries.

    Let’s start with Lechon Kawali

    3/4 kilo pork pork belly (or liempo)
    4 garlic cloves, crushed
    2 bay leaves
    1 teaspoon peppercorns
    salt
    water, for boiling
    oil (for deep fat frying)

    Read more »

    Arroz a la Cubana

    Wikipedia says that Arroz a la cubana, means Cuban-style rice. Maybe the Philippines version came from our Spanish ancestors. The Philippine version consists of rice; ground beef sauteed with onions, garlic, tomato sauce, diced potatoes and diced carrots; a fried egg and a native plantain (saba), sliced length-wise and fried. I love dishes with anything that contains “saba” so here is a simple recipe I want to share with you.

    1/2 cup ground pork
    1/2 cup ground beef
    1/4 cup raisins
    2 cloves garlic
    1/4 cup onion , sliced
    1/3 cup tomatoes, sliced
    4 saba bananas
    salt and pepper to taste
    cooked rice
    eggs

    Read more »

    Tips in Cooking Adobo


    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.

    Read more »

    Sweet and Sour Pork

    I love the sweet and sour combination of this recipe. Unfortunately, my kids find it strange. I only cook this when we have guests over for dinner. I hope you like it as much as I do. The recipe consists of two parts: preparation of the pork and the sauce.

    Ingredients for pork

    1/2 kilo pork tenderloin
    4 tablespoons vinegar
    4 tablespoons soy sauce
    3 tablespoons sugar
    1/2 head garlic, minced
    1/2 cup cornstarch
    1 egg
    1/2 cup flour
    Extra cornstarch for rolling pork
    Oil for deep fat frying
    salt and pepper to taste

    Read more »