20 March, 2010 at 12:14 am
Ingredients:
400 grams pig’s meat (ear, tongue, face)
2 medium-sized white onion, sliced
1 large-sized ginger, chopped
dash of salt and pepper, according to taste
kalamansi or lemon juice
pork brain
Directions:
1. Boil pork until half cooked. Strain and grill until brown.
2. Sliced the pork meat into 1″ long and 1/4″ thick (or your desired sizes).
3. Place in a bowl and then add onion, ginger, and lemon or kalamansi juice.
4. Wrap pork brain in an aluminum foil.
5. Grill the pork brain until medium cooked.
6. Add grilled pork brain to the dinakdakan.
7. Season with salt and pepper according to taste.
Technorati Tags: dinakdakan, ilocano grilled pork pig meat face brain, native food, philippines, recipe
7 January, 2010 at 7:25 am
Perfect for a summer picnic, this Watermelon Fruit Basket is carved from a watermelon into the shape of a dolphin. Kids will love to help draw the pattern on the watermelon rind and make the melon balls with the help of a melon scoop. Refrigerate until serving time, when you can sit back and enjoy the compliments.
Read tips on how to food carve here.
Materials:
One small watermelon
Sharp-pointed knife
Carving knife
Melon scoop
Directions:
1. Choose an elongated watermelon.
2. Lightly draw a dolphin on the rind of the watermelon as in the picture with a sharp point.
3. Cut along the lines carefully with the knife and then gently cut away the rind.
4. With a melon scoop, make the flesh into watermelon balls and set aside in a dish. Remove any remaining flesh so the interior is clean and white.
5. Cut triangles through the rind to represent the eyes, and in the edges, cut notches for the eyelashes.
6. Cut a crescent for the mouth, and then notch the upper border of the rind all around except at the tail.
7. Arrange the watermelon and cantalope balls attractively in the dolphin-shaped bowl.
Find a step by step instructions on how to carve an apple leaf here.
Technorati Tags: food, how to carve watermelon, recipe, tips, watermelon basket carving recipe
4 November, 2009 at 5:56 am
Ingredients:
4 medium-sized eggplants
3-4 tomatoes
2-3 white onions
1/2 head of garlic
1/8 c. of rice vinegar
1/4 c. of light soy sauce
1 tsp. of sugar
1-2 chili peppers
1/4 tsp. of grated ginger
Directions:
1. Boil or steam the eggplants until almost mushy. Cool. Cut in half vertically and scrape off the meat with a spoon. Place the scraped meat in a large bowl.
2. Cut the tomatoes into quarters (or into eighths if they are large). Do the same with the onions. Add to the eggplants and toss lightly.
3. Peel and finely mince the garlic.
4. Mix together the light soy sauce, rice vinegar, grated ginger and sugar.
5. Add the minced garlic and the chili peppers.
6. Crush the peppers with a spoon.
7. Pour the dressing over the vegetables and toss.
8. Cover and let stand for at least 30 minutes before serving.
Technorati Tags: eggplant salad recipe, enasaladang talong, filipino foods, philippines, recipe, vegetable salad
10 October, 2009 at 10:05 am
Ingredients:
1 1/2 pounds fresh tahong (mussels), cleaned
1 medium or 1/2 large sweet onion, sliced
3 cloves garlic, diced
1 thumb sized ginger, finely sliced
3 Roma tomatoes, chopped into chunks
1 tablespoons vegetable oil
2-3 tablespoons patis (fish sauce), add more if you want in the end
6-7 cups water
3 big handfuls of fresh spinach/kangkong
Steamed jasmine rice
Directions:
1. Heat the oil in a medium, heavy-bottomed pot over medium-high heat.
2. Add the onion, garlic, and ginger, and saute until the onion is translucent and they’re fragrant.
3. Add the chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
4. Add half the water and fish sauce and heat to a boil.
5. Add the mussels and the remaining water, just enough to barely cover!
6. Cook till the mussels open over medium high heat. Right when they’re done, toss in the spinach (as much as you want), stir and season with pepper and more fish sauce if you want.
7. Take of the heat and serve with a small bowl of steamed jasmine rice and pour the soup onto it and slurp the rice and soup together.
Technorati Tags: filipino food, filipino mussel soup, recipe, soup, tahong
24 September, 2009 at 6:27 am
Ingredients:
1 kilo spaghetti noodles
½ kilo ground pork
½ kilo ground beef
5 pieces jumbo hotdog, thinly sliced
1 large carrot, minced
1 large green bell pepper, minced
1 large onion, minced
1 bulb garlic, minced
½ cheddar cheese. grated
500 grams spaghetti sauce
salt
pepper
500 grams banana ketchup (add as needed)
Watch the video on how to cook Filipino style Spaghetti.
Directions:
1. Cook spaghetti noodles according to package instructions.
2. Boil water on a hot pan.
3. Add ground beef and ground pork. Stir until cooked. Remove any bubbly water. Remove from pan.
4. Sautee garlic until slightly brown. Add minced onions. Stir.
5. Add hotdogs.
6. Add beef and pork. Stir it for 10 minutes over medium heat until lightly brown.
7. Add salt and pepper.
8. Add banana ketchup.
9. Add spaghetti sauce and minced carrots. Stir well.
10. Bring mixture to boil.
11. You can add hot sauce if you want your spaghetti to be spicy.
12. Boil for another 5 minutes. Add green bell peppers.
13. Add grated cheddar cheese. Mix well.
14. Remove from heat.
15. Pour enough amount of spaghetti sauce on a plate of spaghetti noodles.
16. Serve hot.
Technorati Tags: filipino food recipe, filipino style spaghetti, recipe, video
1 September, 2009 at 10:03 am
Ingredients:
400 grams cooked chicken meat
2 onions
4 cloves garlic
1 medium size fresh ginger
100 grams blachan*
6 green chilies
6 red chilies
500 ml thick coconut milk
salt to taste
Directions:
1. Remove all skin from the chicken and cut into small pieces.
2. Slice the onions, crush the garlic and finely chop the ginger and blachan.
3. Remove seeds from the green and red chilies and chop into 15 mm lengths.
4. In an earthenware pot, bring the coconut milk to the boil, add the onion, garlic, ginger and blachan. Continue to boil until the mixture become oily.
5. Then lower heat, add the chilies and salt to taste. Simmer 4 to 5 minutes.
6. Best served hot.
Blachan is a pungent, dark brown dried shrimp paste. It is used in very small amounts in soups and curries. Available in Asian shops and markets.
Technorati Tags: bicol manok, chicken stew spicy, filipino food, recipe
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
25 February, 2009 at 7:49 am
Sotanghon noodles is a Filipino name for the bean thread noodles. Bean thread noodles, also known as cellophane noodles or chinese vermicelli noodles, is made from mung beans. It is thin and transparent, smoother and more slippery than most other noodles. It is used not only in soups but also in lumpia or spring rolls and pancit or egg noodles dish.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
200 gm sotanghon (bean thread) noodles
1 cup chopped or flaked cooked chicken meat or left over chicken meat
6 to 7 cups chicken stock
2 tbsp oil
1/2 head minced garlic
1/2 medium onion, sliced
1 tbsp patis or fish sauce
4 dried Chinese black mushrooms or shiitake
1 teaspoon chopped green onion leaves
Preparations:
1. Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
2. Heat oil in a pot. Saute garlic and onion in low to medium heat. Be careful not to burn the minced garlic.
3. Add flaked chicken meat, mushrooms and patis or fish sauce. Cover and simmer for 3 minutes.
4. Add chicken stock and bring to boil.
5. Add the sotanghon noodles in the soup. Simmer for about 3 minutes or until noodles are tender and cooked. You may cut the noodles with scissors to shorten the lengths before you start to cook. The shortened noodles make it more manageable.
6. Garnish with chopped green onions.
7. Serve hot with combined lemon juice and patis on the side.
Technorati Tags: chicken sotanghon soup, filipino food, recipe
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