Pork / Chicken Adobo Recipe

Ingredients :

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

choice of either 1 kilo of pork or 1 kilo of chicken

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

Cooking Instruction :

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

2. 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.

3. 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.

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

5. Add salt and/or pepper if desired

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

7. Serve hot with the adobo gravy and rice.

Rellenong Manok Recipe

Ingredients :

* 1 whole chicken, deboned with shape kept

* 2 tablespoons calamansi juice

* 2 tablespoons soy sauce

* 1 1/2 tablespoons sugar
 

Stuffing

* 1/2 kilo ground pork

* 1/2 cup bacon, diced

* 1 cup ham, diced

* 1 can Vienna sausage, drained and sliced

* 1/4 cup sweet green peas

* 1/4 cup carrots, minced

* 1/4 cup breadcrumbs

* 1/4 cup pickle relish

* 1/4 cup raisins

* 1/2 cup cheddar cheese, grated

* 5 whole eggs, beaten

* 1/2 cup butter

* 2 tablespoons soy sauce

* 1 tablespoon sugar

* Salt and pepper to taste

Instruction:

* Marinate chicken in calamansi juice, soy sauce and sugar.

* In a bowl, mix all stuffing ingredients well.

* Stuff the chicken in all parts.

* Sew the cavity opening and truss the chicken.

* Wrap chicken in aluminium foil.
* Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
* Open the foil an rub chicken with butter and put back in oven until golden brown.

Filipino Beef Stew (Caldereta) Recipe

Ingredients :


1 pound beef chuck, cut into 1 inch cubes (substitute young goat meat, less than one year old from the shoulder, shank, or leg). 
2 tablespoons calamansi juice.
1/4 cup rice wine.
3 tablespoons soy sauce.
2 cloves garlic, minced
1 tablespoon olive oil
one small onion, sliced
3 tablespoons tomato paste
1/4 cup chicken liver mousse
4 cups beef stock.
One Bay leaf
1/2 cup green olives.
1/4 cup grated Edam cheese. 


Cooking Direction :


1. Combine the beef, calamansi juice, rice wine, soy sauce, and garlic in a large bowl and toss to mix.
2. Cover with plastic wrap and refrigerate for one hour.
3. Heat the olive oil in a large pot over medium heat.
4. Add the onion. Cook and stir for 3 to 4 min. until onions begin to brown. 
5. Add the beef with the marinade, tomato paste, chicken liver mousse, beef stock, and Bay leaf. Bring the mixture to a boil. 
6. Using a ladle, skim off and discard any foam that rises to the surface. Reduce the heat to a simmer and cover. Simmer for 1 1/2 to 2 hours until the beef is very tender when pierced with a fork. Stir in the green olives and remove from the heat.
7.  Remove and discard the bay leaf. Sprinkle the stew with the grated cheese and serve hot.

Crabs in Coconut Milk Recipe

INGREDIENTS:

2 large alimangos (mud crabs); cut in halves
1 cup coconut milk
1 segment ginger; sliced
4 cloves garlic; minced
1 cup squash; cut in cubes
1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
Salt to taste

CRABS IN COCONUT MILK COOKING INSTRUCTIONS:

Steam crabs and squash until half cooked. Set aside.

Sauté garlic and ginger, then add coconut milk, fish builion, and salt to taste. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. Add crabs and squash. Cook until dish is done.

Beef Empanadas Recipe

Ingredients :

1 1/4 oz  Pkg of double crust pastry
3 cups Ground Beef
1 tbsp Olive Oil
2 tbsp Minced garlic
1/4 Very finely minced onions
1/4 cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Cooking Direction :

1. Flatten the pastry dough and cut into 4-inch squares. 
2. Saute the ingredients  in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked.
3.  Drop in your eggs and pickles, blend them in thoroughly.  
4. Add salt and freshly ground pepper to taste.  You may also want to include some hot peppers such as chipotle, or jalapenos. 
5. Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
6. Bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º  

Serving : 4

Pork Puchero Recipe

Ingredients :

2 lbs Pork, cut into small cubes
1 oz Chorizo
4 Chopped  green onions
1 Celery stalk
1 head Cabbage
2 Potatoes, cut into small cubes
1/4 lb Green string beans
2 tbsps Peanut oil
1 Chopped green pepper 
2 cloves Crushed garlic
1/2 cup Tomato sauce
2 tbsps Salt  
1 cup Garbanzo beans

Cooking Direction :

1. Put your meat in a large pot filled with boiling water.  Reduce heat and steep for at least two hours so the meat can achieve the right tenderness.  Remove the meat from the pot and add green beans, potatoes, and cabbage.   
2. Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce,  then simmer for a few minutes so the flavors can mix.  Add some pork broth from the previous pot, and the chickpeas.
3. Serve in deep dishes, on steamed rice, and garnish with Chorizo.  Pour the tomato sauce over the meat and vegetables.

Serving : 8

Sweet and Sour Pork Recipe

INGREDIENTS :

* 1 lb Pork shoulder or butt

* 1/3 Cup Distilled white vinegar 

* 2 Bell peppers

* 2 Potatoes

* 1 Carrot

* 1 Onion 

* 1 Cup Water

* 1 tbsp Peanut oil

* 2  tbsps Soy Sauce

* 1/4  Salt
* 1 Tbsp. sugar  
* 2  All-purpose flour 


Preparation :


1. Chop the pork and vegetables into cubes. 
2.  Add the oil to a medium saucepan.
3.  Add the meat, water, and onions and simmer for about 30 minutes, or until the meat is very tender.
4. Add potatoes, peppers,  the carrot, soy sauce, vinegar, salt and sugar. 
5. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor.  
6. Add flour to the broth to make gravy. 


Serving : 4