Arhive for April, 2009
23 April, 2009 at 11:15 pm
Ingredients:
1 pound medium sized squid
½ cup white cane vinegar
1 head garlic, mined ¼ cup onions, chopped
2 cups tomatoes, red and ripe
¼ cup soy sauce or salt
1 cup water
Freshly ground pepper to taste
Preparations:
1. Wash and clean the squid thoroughly. Remove the cuttle.
2. In a saucepan, put the cleaned squid. Add vinegar, garlic, pepper, soy sauce or salt and water.
3. Cook over low heat. Don’t let it overcook and squid becomes rubbery.
4. When the squid is tender enough, drain and set aside the squid broth.
5. Heat oil in another saucepan. Saute the cooked garlic until light brown in color, onion until transparent and tomatoes until soft.
6. Add the squid then simmer for 3 minutes.
7. Pour squid broth over mixture and bring to a boil.
8. Serve hot.
Technorati Tags: adobong pusit, filipino food, food, recipes, squid recipe
17 April, 2009 at 1:22 am
Ingredients:
1-1/2 pounds ground pork
2 eggs, beaten
salt and freshly ground pepper to taste
1 cup bread crumbs, soaked in 1/2 cup evaporated milk
3 tablespoons sweet pickle relish
1 small can liver or tomato paste
2 pepperoni sausages, finely chopped
3 tablespoons minced seedless raisins
Preparations:
1. Mix together all ingredients except the salt and pepper and liver or tomato paste. Roll into a log shape and wrap in aluminum foil. Secure both ends. Bake at 350 F for 1 hour.
2. Unwrap and transfer the pork roll to a platter. In a small pot, boil the broth in which the pork roll was baked. Thicken with liver or tomato paste and season with salt and pepper. Slice pork roll and pour sauce over it.
Technorati Tags: filipino foods, ground pork roll recipe, pork embutido
17 April, 2009 at 1:08 am
Ingredients:
1 pound fresh or frozen spinach
2 tomatoes, sliced
1/2 teaspoon fresh ginger, finely minced (optional)
1/2 cup finely minced scallions
lemon wedges
Preparations:
1. In a medium saucepan, blanch the spinach.
2. To blanch, use 2 tablespoons of water with fresh spinach and nothing when using frozen spinach.
3. Cover the pot and cook over moderate heat for 3 minutes. Let stand and cool.
4. Combine the tomatoes, scallions, patis or salt and ginger, if used. Mix with the spinach. Serve cold with lemon wedges.
Technorati Tags: filipino food, kangkong, philippine spinach, recipe, spinach salad
9 April, 2009 at 4:46 am
Ingredients:
1 Pata, front or hind leg of a pig with knuckles
1 bottle of soda, Sprite or 7-up
1 tablespoon of salt
2 tablespoons fish sauce or patis
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
Preparation:
1. Clean the pork pata by removing all hairs then scraping the skin with a knife. Wash thoroughly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in a deep stock pot. Add soda and salt to the water.
4. Bring to a boil and simmer for 20 minutes.
5. Add the baking soda and continue to simmer for another 10 minutes.
6. Remove the pata from the pot.
7. Hang and allow to drip dry for 24 hours or you can thoroughly drain the pork pata and refrigerate for a few hours.
8. After which, rub patis on the pata and sprinkle flour liberally.
9. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Sauce:
1. In a bowl, 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.
2. Add salt and pepper to taste.
Technorati Tags: crispy pata, filipino food recipe, philippines, pork dish
1 April, 2009 at 11:58 am
Ingredients:
2-1/2 cups diced pork
2 cups water
2 tablespoons vegetable or corn oil
2 tablespoons minced garlic
1/4 cup chopped onion
1/2 cup cubed red ripe tomatoes
1 cup diced pork liver
1/2 cup pimento
2 cups diced potatoes
1/3 cup chick peas, boiled and peeled
salt to taste
Preparations:
1. In a medium pot, cook the pork in water until tender.
2. Serve 1/2 cup broth. In a medium skillet, heat oil and saute garlic, onion and tomatoes until garlic is brown, onion is transparent and tomatoes are soft.
3. Add diced pork and liver. Saute for 5 minutes.
4. Add 1/2 cup pork broth. Season with salt. Add pimento for color.
5. Add potatoes and chick peas.
6. Simmer for 10 minutes longer.
7. Serve hot.
Technorati Tags: filipino, philippine food, pork, pork menudo recipe
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