Filipino Style Spaghetti Recipe

Estimated & preparation & cooking time: 40 minutes.

Spaghetti Ingredients:

• 1 kg. spaghetti noodles

• 1/2 kg. ground beef

• 1/2 kg. ground pork

• 1/4 kg. hotdogs, diagonally sliced

• 1 kg. tomato sauce

• 3 pieces laurel leaves (bay leaves)

• 1/4 cup brown or white sugar

• 2 green bell peppers, diced

• 2 onions, chopped

• 1 head garlic, minced

• 3 tablespoons of cooking oil

• 1 cup of water

• Salt and pepper to taste

• 1/2 cup grated cheese

Spaghetti Cooking Instructions:

• Cook spaghetti noodles according to package instructions.

• In a sauce pan or wok, sauté garlic and onions in cooking oil.

• Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

• Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

• Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

• Serve with the cooked spaghetti noodles and grated cheese on top.

Read More

Bicol Express Recipe

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes

Bicol Express Ingredients:

• 1/4 kilo pork, thinly sliced

• 1 cup Baguio beans

• 3 cups long chili or jalapeno peppers

• 1 onion, minced

• 1 head of garlic, minced

• 1 cup coconut milk

• 1 cup coconut cream

• 2 tablespoons of cooking oil

• Salt to taste

Bicol Express Cooking Instructions:

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

• In another pan, sauté minced garlic and onion.

• Add to the sauté the browned pork.

• Then add the coconut milk, bring to a boil and simmer for 10 minutes.

• Add the chili peppers, Baguio beans and cook until dish gets a little dry.

• Add the coconut cream and simmer until the sauce thickens.

• Salt to taste.

Read More

Laing Recipe

Estimated cooking time: 30 minutes.

Laing Ingredients:

• 25 pieces gabi (taro) leaves, dried and shredded
• 1/2 kilo pork, diced
• 1/4 cup shrimp bagoong
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

Laing Cooking Instructions:

• In a casserole, sauté garlic, ginger and onions then add the pork.

• mix in the gabi leaves.

• Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

• Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

• Add the coconut cream and continue to simmer until oil comes out of the cream.

• Serve hot with plain white rice.

Read More

Adobong Kangkong (River Spinach) Recipe

Estimated cooking time: 25 minutes

Adobong Kangkong Ingredients:

• 1 big bowl of kangkong (river spinach)

• 1/4 kilo of pork, cut into small pieces

• 1/4 cup of vinegar

• 1/4 cup soy sauce

• 5 cloves of garlic, minced

• 1 onion, diced

• 2 laurel leaves (bay leaves)

• 1/2 teaspoon of monosodium glutamate (MSG)

• 1 cup pork stock (broth) or bouillon pork cube dissolved in water

• Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

• Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

• Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.

• Let simmer then add the vinegar. Do not stir for 5 minutes.

• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

• Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Read More

Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces

• 1/4 kilo shrimps, shelled, deveined and halved

• 1/4 kilo chicken liver and gizzard, sliced to small pieces

• 1/4 kilo cauliflower, broken to bite size

• 1/4 kilo string beans

• 1/4 kilo snow peas (sitsaro)

• 1/4 kilo cabbage, cut into squares

• 2 stalks of leeks, cut into 2" long pieces

• 3 stalks celery, cut into 2" long pieces

• 5 cloves garlic, diced

• 2 onions, diced

• 1 carrot, sliced thinly

• 1 piece red bell pepper, cut in strips

• 1 piece green bell pepper. cut in strips

• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

• 2 cups chicken stock (broth)

• 3 tablespoons of sesame oil

• 3 tablespoons of patis (fish sauce)

• 4 tablespoons of corn oil or vegetable oil

• Salt to taste

Chopsuey Cooking Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

• Salt and pepper to taste.

• Serve hot with rice.

Read More

Pakbet or Pinakbet Recipe

Estimated cooking time: 35 minutes

Pakbet Ingredients:

• 1/4 kilo pork with fat, cut into small pieces

• 2 Amapalya (bitter melons) sliced to bite size pieces

• 2 eggplants, sliced to bite size pieces

• 5 pieces of okra, cut in two

• 1 head garlic, minced

• 2 onions, diced

• 5 tomatoes, sliced

• 1 tablespoon of ginger, crushed and sliced

• 4 tablespoons bagoong isda or bagoong alamang

• 3 tablespoons of oil

• 1 1/2 cup water

• Salt and pepper to taste

Pakbet Cooking Instructions:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

• On the same pan, saute garlic, onion, ginger and tomatoes.

• In a casserole, boil water and add bagoong.

• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

• Salt and pepper to taste.

• Serve hot with plain rice.

Read More

Sweet and Sour Pork

Estimated cooking time: 45 minutes

Sweet & Sour Pork Ingredients:

• 1/2 kilo pork loin, sliced into pieces

• 1 small can pineapple chunks

• 1 large onion, quartered

• 1 red & 1 green bell peppers, sliced into strips

• 2 tablespoons of soy sauce

• 3 tablespoons of peanut oil

• 4 tablespoons of cornstarch

• 3 tablespoons of ketchup

• 1 tablespoon of sugar

• 1 teaspoon of salt

• 3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

• In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

• Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

• Fry the pork in a skillet until golden brown, set aside.

• Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

• Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

• Pour over fried pork then serve with rice.

Read More

Pork Menudo Recipe

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

• 1/2 kilo pork (cut into small chunks)

• 1/4 kilo pork liver (cut into small cubes)

• 5 pieces chorizo Bilbao (also cut in small pieces)

• 4 potatoes (peeled, cut in small cubes, fried)

• 1 green and 1 red bell pepper (diced)

• 1 cup chickpeas

• 1/4 cup raisins

• 1/2 teaspoon paprika

• 1 cup pork or chicken stock

• 2 teaspoons of patis (fish sauce)

• 3 tablespoons oil

• 1 tablespoon atsuete oil (optional)

• 3 tomatoes (diced)

• 1 small head of garlic (minced)

• 1 medium size onion (diced)

Menudo Cooking Instructions:

• In a pan or wok, heat cooking oil and atsuete oil.

• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

• Salt and pepper to taste.

• Serve hot with white rice.

Read More

Pork Steak / Beef Steak Filipino Style Recipe

Estimated time to prepare and cook: 50 minutes

Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced

• 1 tablespoon kalamansi or lemon juice

• 5 tablespoons soy sauce

• 3 cloves of garlic

• 1 small piece ginger, crushed

• 1/2 teaspoon ground black pepper

• 1/2 cup onions, sliced in rings

• 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

Read More

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

• 1/2 kilo pork, cut in cubes

• 1/2 kilo chicken, cut into pieces

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• Salt and pepper to taste

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

• Add salt and/or pepper if desired

• Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Digg It!
Add to del.icio.us
Stumble This

Read More

Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)

• 1 bottle of soda (7Up or sprite)

• 1 tablespoon of salt

• 2 tablespoons patis (fish sauce)

• 1/2 tablespoon baking soda

• 1 tablespoon of monosodium glutamate (MSG)

• 4 tablespoons of flour

• Enough oil for deep frying

• Enough water for boiling

Crispy Pata Cooking Instructions:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

• Make four to five inch cuts on the sides of the pata.

• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

• After the above process, rub patis on the pata and sprinkle flour liberally.

• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Digg It!
Add to del.icio.us
Stumble This

Read More

Pork Kilawin Recipe

Estimated cooking time:

Pork Kilawin Ingredients:

• 1 kilo pork

• 1/3 cup soy sauce

• 1/2 cup Vinegar

• 2 medium onions, chopped

• 4 cups of water

• 1 teaspoon salt

Pork Kilawin Cooking Instructions:

• In a casserole, put pork in water and some salt.

• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

• Remove pork from water.

• Slice the pork into bite sized pieces while still hot.

• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

• Serve immediately!

Read More

Pork Sinigang

Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks

• 3 tomatoes, sliced

• 2 onions, diced

• 5 cloves of garlic, minced

• 100 grams Kangkong (river spinach)

• 100 grams String beans

• 2 pieces horse radishes, sliced

• 3 pieces gabi (taro), pealed

• 2 pieces sili pag sigang (green finger pepper)

• 200 grams sampalok (tamarind)

• 3 tablespoons of patis (fish sauce)

• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Read More