1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)
Filipino Callos (Beef tripe) Cooking Instuctions:
In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.
Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.
Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done. Serve hot!
Estimated preparation: 20 minutes
Marinating: 30 minutes to 3 hours
Barbecue: 10 to 15 minutes each
Pork Barbeque Ingredients:
1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup
Barbeque Cooking Instructions:
Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.
The best and healthy grilled dishes are always seafood. First of all, there is minimal fat used in the grilling process and of course seafood is always healthy. Make sure the squid is fresh to start with.
Ingredients
1 kilo medium to large fresh squid
1 bottle or 1 cup Sprite or 7-up (for extra sweetness)
1/4 cup soy sauce
2 Tablespoons Calamansi juice
2 Tablespoons minced garlic
2 teaspoons cracked black pepper
Optional stuffing for body cavity
2 medium-sized onions, sliced
2 medium-sized tomatoes, chopped
salt and pepper for seasoning
Procedure
1. Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well.
2. Place the squid in the bowl and add all the ingredients all together. Marinate for 1 hour or more.
3. Before grilling, place the squid in barbecue sticks. Keep the marinade sauce.
Optional
Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage.
4. Prepare the fire.
5. When grill is ready, grill the squid. Use the marinade sauce to baste the squid while it is being grilled.
Don’t overcook or else the squid will come out chewy. One just wants it easy to bite and tender.
6. You will know it is cooked when there are few grill marks, the squid is cooked to the center of the body. It takes around 3 to 5 minutes. Just exercise caution not to overcook. You can always check one squid to determine doneness.
7. Serve hot with dipping sauce like soy sauce with sili.
Estimated cooking time: 2 hours
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Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
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, tripe 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.
Sauté 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.
4 tilapia fillets (about 6 ounces each)
2 cloves of garlic
2 tablespoons of butter
1 pinch of dried dillweed or parsley
Paprika powder
Salt and pepper to taste
How to cook Baked Tilapia with Garlic Butter:
Preheat the oven to 350°F (180°C).
Mince the garlic into fine pieces.
Place the garlic in a saucepan and add butter and dillweed or parsley.
Add one dash of salt, one dash of pepper and one dash of paprika powder to the saucepan. The exact amount will depend on your own preferences.
Heat the saucepan over low heat until the butter is fully melted and begins to simmer.
Remove the saucepan from the heat and brush some of its content over the bottom of a baking dish.
Put the tilapia fillets on top of the garlic butter mix.
Use the remaining garlic butter mix to brush the top of each tilapia fillet.
Place the baking dish in the oven and let the tilapia bake for 12-15 minutes.
The baked tilapia with garlic butter is ready when it is easy to flake it with a fork.
Notes:
The Baked Tilapia with Garlic Butter recipe easy to prepare and so good! This is a great recipe for all garlic lovers.
Filipino Style Tilapia Steak Recipe, a very delicious Filipino style fish steak and very Rich in Vitamin B2.
Estimated cooking time: 45 minutes
Makes 6 Servings
Tilapia Steak Ingredients:
3 pcs (700 g) large tilapia, filleted (reserve bones and heads)
1/2 cup all-purpose flour
1/2 cup DEL MONTE Instant Marinade Beef Steak and Tapa
8 cloves garlic, crushed and fried until brown
1 stalk green onion, chopped
Tilapia Steak Cooking Instructions:
MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes.
Drain, but reserve marinade.
COAT fish including bones, with flour and deep-fry each piece until golden brown.
Return fish fillet to the bone to make into whole fish.
Arrange on a platter. Set aside.
SIMMER marinade for 2 minutes.
Pour over fish.
Top with garlic and green onions.
Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.
This goat dish, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes.
Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor still remains to be the toughest challenge when preparing goat dishes. However, there are some proven techniques that we can apply to lessen (if not neutralize) the strong odor.
Ingredients:
1 lb goat meat, chopped
1/4 cup soy sauce
1/4 cup vinegar
5 pieces dried chilies (optional)
1 teaspoon crushed peppercorn
4 pieces dried bay leaves
4 cups water
1 medium sized onion, sliced
8 cloves garlic, crushed
3 tablespoons cooking oil
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Cooking procedure:
1. Pour 3 cups of water in a cooking pot and put-in ginger, onion, and salt. Bring to a boil.
2. Add the goat meat and simmer until the meat is tender.
3. Turn off the heat, drain the water, and separate the meat from other ingredients. Set aside.
4. Pour-in cooking oil in a wok or a frying pan then apply heat.
5. When the oil is hot enough, put-in the garlic and fry until the color turns light brown.
6. Add the goat meat and pan fry until the outer part turns light brown.
7. Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves then simmer for 10 minutes.
8. Add vinegar and let boil. Simmer for 5 to 7 minutes.
9. Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.
10. Turn off the heat and transfer to a serving plate.
11. Serve. Share and enjoy!
1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
chicken Afritada Cooking Instructions:
In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken and slightly brown.
Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Salt and pepper to taste
Serve this chicken recipe hot with steamed rice.
3/4 kilo of pork cut in serving portions
1 can of tomato sauce
1 onion
3 cloves of garlic
1 carrot cut in cubes
4 potatoes peeled and quartered
1 red bell pepper
1 teaspoon of patis (fish sauce)
1 tablespoon of soy sauce
salt and pepper
some cooking oil
half a cup of water
4 hard boiled eggs for garnishing
Procedure:
Heat the pan with oil. Put your garlic and onion and start sautéeing them. Once they change color add your cut pork. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste. Just before serving you can top it up with hard boiled eggs.
1 kilo of pork cut in serving pieces
1 can of tomato sauce
1 teaspoon of tomato paste
half a cup of cooked garbanzos (chick peas)
1 onion peeled and cut into two
1 cup of string beans
1 cup of cabbage
half a liter of water
salt and pepper to taste
pork bouillon cube
Procedure:
In a casserole, put the pork and add some oil. Let the pork melt down its fat for about a couple of minutes. Add the onion and continue stirring. Add the tomato paste and tomato sauce. Put some salt and pepper. Pour the water with dissolved pork bouillon on it. Cover and let this simmer gently over medium fire. Add your vegetables and chick peas during the last part of the cooking.
1/2 kilo langka meat (raw, washed and cleaned)
3 pieces laurel leaves
1 tablespoon leeks (chopped)
1 small red onion (diced)
? cup dried fish (flaked)
2 cups coconut milk (1st extraction)
1 cup coconut milk (2nd extraction)
Pinch of salt and pepper
Instructions
1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and dried fish.
3. Add in langka and pour in coconut milk (1st extraction).
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper.
7. When cooked, pour in coconut cream of 2nd extraction and cook for 3minutes.
8. Serve hot with steamed rice.
is one of the meat dishes every Filipino has come to love. It is a favorite pulutan and is a requisite during fiestas. You can always find it in the menus of authentic Filipino restaurant or even in “turo-turo” type restaurant.
Estimated preparation and cooking time: 1 hour and 30 minutes
Kalderetang Kambing Ingredients:
1 kg Goat meat
1 can button mushroom, cut into halves
2 medium size onion, chopped
1/2 head garlic, chopped
1 can liver spread
1 cup tomato sauce
1 pkt. kaldereta mix
5-8 peppercorns, crushed
2 medium size green/red bell pepper, cut into 1” square
2 medium size potato, quartered
1 medium size carrots, cut same size as potato
1/4 c. soy sauce
1/4 c. vinegar
3 siling labuyo
3 bay leaf
salt
pepper
Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes.
Drain marinate and stir fry meat until color changes to light brown, keep aside.
In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes.
Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender.
Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
Add bell pepper, season with salt and cook for another 30 seconds,
Serve hot with Rice.
6 pieces tilapia fish (cleaned and scaled)
1 medium red onion (diced)
1 small ginger (quartered)
5 small whole okra
3 long green peppers (sliced)
1/2 cup vinegar
1 small garlic (crushed)
1/4 teaspoon soy sauce
6 pieces string beans
How to cook Paksiw Na Tilapia:
In a casserole, arrange fish, red onion, ginger, okra, green peppers, string beans and garlic.
Pour in vinegar and soy sauce.
Season with salt.
Cook covered over medium fire for 10-15 minutes.
Serve hot with steamed rice.
Notes:
The Paksiw Na Tilapia is a very affordable dish. Great tasting food is easy to cook and is also healthy.
Kilawing Kambing Ingredients:
1 kilo goat’s meat with skin
*preferred cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
3 siling labuyo; chopped
Vinegar
Salt and pepper
Soy sauce
Kilawing Kambing Cooking Instructions:
Marinate goat meat in soy sauce, grill, then make small slices.
Balance seasoning with vinegar, salt, and pepper according to taste. Garnish with onion and
silling labuyo. Refrigerate, then serve.
Sisig Recipe, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.
Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.
Sisig Ingredients:
1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)
Marinade seasonings:
1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste
Sisig Cooking Instructions:
Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
5 pieces of tomatoes, sliced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
PINOY TINOLANG MANOK PROCEDURE:
In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger. When the tomatoes are cooked add water.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done. Season with patis or salt.
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
In a pan add the beef, along with the soy sauces, water and lemon juice. Bring to the boil and let it simmer for about 10-15 mins until the beef is tender. Taste the sauce. If it's too sour, add more soy sauce or if too salty, add more lemon juice. It should be a balance of sourness and saltiness.
Once tender, remove the liquid to a bowl and leave aside. Let any remaining liquid in the pan evaporate off then add the oil. Gently fry the beef for a couple of minutes then add the onions. Cook till the onions are translucent and still have a little crunch. Add back the liquid and let simmer for another 2 minutes.
Ingredients
400grams of beef fillet, thinly sliced
75ml light soy sauce
75ml dark soy sauce shopping list
250ml water
juice of 1 lemon
2 tablespoons of vegetable oil
1 large onion, sliced in rings
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.
Ingredients
· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk
Innerlight Supergreens
Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.
Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.
Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!
Cooking Tips:
Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.
1 chicken, cut up
soy sauce
white vinegar
handful of black peppercorns
garlic cloves, peeled (5-15)
1 large bay leaf
cooking oil
(something bland like canola oil)
simmer:
Put chicken, peppercorns and bay leaf in a large pot (dutch oven or large high-walled frying pan). Peel garlic cloves, cut a slice into them, and add to pot. (You can use less garlic, but note that garlic powder does not give the same taste or quality.)
Add soy sauce and vinegar to pot: 5 parts soy sauce to 3 part vinegar. (I just tip the bottle and count "glops" as it pours.) Add some water so the pot is about half full; if you're cooking more, then adjust. Important: the liquid should be pretty brown from the soy sauce, rather than very watered down.
Cover;
simmer on medium heat for 15-20 minutes, then remove from heat.
Fry:
Pour liquid into a bowl and set it aside. (I do this by slightly opening the top of the pot, tipping and pouring into the bowl.)
Pour some cooking oil into the bottom of the pot and brown the chicken at a high heat. (Cover the pot to keep from splattering.) You may have to take some of the chicken out of the pot to do this easily. You can also brown the garlic lightly.
Remove from heat and let the pot cool. This is important — otherwise, the soy sauce can end up with a burnt taste. You may also want to pour out any residual oil, if you are big on fat-free diets.
Boil:
When pot has cooled down, pour the sauce back in. Cover, and boil at medium heat for 45 minutes to an hour. Adobo is done when the chicken is cooked and tender.
