Beef Short Ribs Adobo With Spinach

Ingredients:

4 lb beef short ribs,trimmed
3/4 cup white vinegar
1 1/2 cup water
3 tsp. light soy sauce
6 garlic cloves,peeled
2 shallots,chopped
1 tbsp. black pepper,Coarsely Ground
1/2 tsp. salt
2 bay leaves
2 tsp. vegetable oil
2 bundle fresh spinach,blanched

How to Cook:

• Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached. 
• Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. 
• Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef untilevenly seared. 
• Pour sauce over beef.

Adobo Pork Chop

Ingredients:

8 pork chops -- 1/2 thick
2 cloves garlic, smashed and 1 chopped
1 T onion, Chopped
1 juice of one lemon
1/4 c soy sauce

How to Cook:

• Adobo can be made with pork or chicken or a mixture of the two.
• Most home cooks use pork butt cut into bite-sized chunks and stewed. I like to use pork chops because they are more tender and cook quickly. 
• He leaves out the traditional bay leaf and peppercorn and substitutes lemon juice for vinegar.
• Pour just enough cooking oil into a large skillet to coat the bottom.
• Heat the oil and sear the pork chops, approximately 3 minutes per side.
• Add garlic and brown lightly. Add onions, lemon juice, garlic and soy sauce, turn heat down and cover. Simmer for 5 minutes.
• Reduce the sauce as much as you like. Nick likes his adobo dry; others like it with plenty of sauce to go with their rice.

Cajun Chicken Wings

Ingredients:

12 Chicken wings, tips removed
5 Bay leaves, crumbled into bits
3/4 teaspoon of Caraway seeds
1/2 to 3/4 tsp. of cayenne pepper
3/4 teaspoon of ground cumin
3/4 teaspoon of ground coriander
4 Garlic cloves, chopped finely
1 1/2 teaspoons of dry mustard
2 teaspoons paprika, preferably
3/4 teaspoon of Dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice

How to Cook:

• Defat the chicken wings by cooking them in boiling water for 10 minutes.
• Drain and set aside to cool. Preheat oven to 375 degrees. 
• Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. 
•  Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. 
• Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. 
• Takes about an hour to prepare.
• Serve and Enjoy..

Rice Ham Casserole

Ingredients:

1 box of Uncle Ben's wild rice mix
1 (10 oz.) box of chopped broccoli, cooked and drained
1 cup of chopped ham
1 cup of sharp Cheddar cheese, cubed
1 can of mushrooms, drained
1 can of cream of celery soup
1 cup of mayonnaise
2 teaspoons of prepared mustard

How to Cook:

• Cook rice according to directions. Place rice on bottom of 9 x 13 pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top.
• Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes. 
• Serves 4 or 6. Enjoy..

Hot 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

How to Cook:

• 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 and enjoy..

Yummy Chicken Barbeque

Ingredients:

1 kilo chicken (whole or cut in pieces)

1 cup soy sauce

1 head garlic, minced

1 onion, finely chopped

3 tablespoons of lime juice or lemon juice

1/2 cup of sprite

2 cups of tanglad (lemon grass) for whole chicken

1 teaspoon ground black pepper

3 tablespoons of brown or white sugar

How to Cook:

• Marinate the chicken in soy sauce, lime juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
• Marinate in the refrigerator for 1 to 3 hours.
• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
• Cook chicken on grill or in oven until golden brown

Notes:

To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

Taste and enjoy..

Pininyahang Manok (Chicken in Pineapple)

Ingredients:

2 pouches (115 g each)Pineapple Tidbits, drained (reserve syrup)
2 tbsp (14.8 g) ginger strips
6 cloves (30 g) garlic, crushed
1 large (70 g) red onion, sliced
3/4 kg (750 g) chicken thigh and leg, cut into serving portions (10-12 pcs.)
1-2 tbsp (19 g) patis
1/2 tsp (2 g) peppercorn
1 pcs. (50 g) medium red bell pepper, cut into cubes
154 ml (162 g) evaporated milk (or coconut cream)

How to Cook:

• Saute ginger, garlic and onion in 1 tbsp oil for 2 minutes. Add patis and chicken, sauté for 10 minutes or until the chicken is slightly brown and a bit dry.

• ADD peppercorn and pineapple syrup. Cover and simmer for 15 minutes.

• ADD bell pepper, evaporated milk and Pineapple Tidbits. Simmer uncovered for 3-5 minutes, while stirring.

Chicken Adobo in Coconut Milk

Ingredients:

1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis

How to Cook:

• Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, you can also put it in the refrigerator).
• Boil mixture on stove top until chicken is tender. Preheat Broiler.
• Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat.
• Pour over chicken. Serve hot with sticky rice.

Beef Morcon

This recipe is served in different occasion's and fiesta's.

Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

How to Cook:

• Spread and stretch the sliced beef on your working table.
• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
• Roll the sliced beef with all the filling inside and secure with a thread or string.
• Repeat the procedure for the two remaining beef slices.
• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
• Cover the pot and bring to a boil. Simmer for one hour.
• Add the vinegar and continue to simmer of another hour or until beef is tender.
• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.
• Serve and Enjoy.

Filipino Lechong Kawali (Crispy Pan-Fried Roasted Pork)

A Filipino fiesta food or occasional food. Crispy roasted pork is the main ingredients of this recipe.

Ingredients:

1 1/2 lbs pork liempo (pork belly)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
water, for boiling
oil (for frying)

In sauce:

3 tablespoons soy sauce
5 tablespoons vinegar
1 shallots or 1 small onion, minced
1 garlic clove, minced
chili pepper (optional)

How to Cook:

• Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
• Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry.
• Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
• Mix all the sauce ingredients. Enjoy!

Picadillo

   Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers.

Ingredients:

1 pound ground beef
1 teaspoon oregano
1 teaspoon cumin
4 cloves garlic
1 medium white onion (chopped fine)
1 small green pepper (chopped)
1/2 cup beef stock
3/4 cup tomato sauce
2 small potatoes (peeled and diced)
8 to 10 green olives (pitted)
salt and pepper to taste
olive oil for sauteing

How to Cook:

• In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
• In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
• Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
• Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
• Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
• Serve the picadillo warm with rice.

Asado

  

   Braised meat in a soy sauce and brown sugar liquid. Also refers to dried sweetmeats as well as dried red-colored meats with sweet taste similar to Chinese barbecued pork. A stand-alone dish or used as a filling in asado siopao, a variation on Chinese baozi or steamed filled bun.

Ingredients:

1 1/2 lbs pork
1 teaspoon five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
2 tablespoons cooking rice wine
1/4 teaspoon salt
1 to 2 cups water

How to Cook:

• Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
• Marinade the pork in the combined mixture for at least 1 hour.
• Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
• Add brown sugar and stir to distribute evenly.
• Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
• Turn off the heat and remove the meat from the cooking pot.
• Allow the meat to rest for about 10 minutes then slice.
• Transfer to a serving plate and top with the thick sauce then serve.
• Taste and Enjoy.

Bulalo (Braise Beef Bone Marrow)

Ingredients:

1 piece of bulalo (bone-in beef shank), about 1 kg. in weight
1 whole onion
1 whole garlic
1 bay leaf
6-8 peppercorns
patis (fish sauce)
1/2 head of white cabbage
250 g. of potatoes

How to Cook:

• Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with patis. 
• Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours (longer, for a more flavorful broth) or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.
• Using a slotted spoon, carefully remove the beef shanks and transfer to a tureen or serving bowl. Strain the broth. Reheat to boiling point.
• Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes.
• Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

Lumpiang Shanhai (Spring Rolls)

There are different type of Lumpia dish here in Philippines one of the most common and favorite is Lumpiang Shanghai. They used to cook it by Filipino's in many occasion's like Birthday, Wedding, Baptismal and more.This recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

Ingredients:

2 lbs ground pork
1/2 cup green onions
1 cup carrots
1 cup onion
2 tsp soy sauce
1 raw egg
1 tsp salt
2 tsp ground black pepper
Lumpia wrapper (Spring roll skin)

How to Cook:

• Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
• Wrap the meat using the lumpia wrapper.
• Fry the wrapped meat making sure that all the sides are cooked right
• Serve with sweet and sour sauce. Taste and Enjoy.

Lechon (Roasted Pork) Filipino Favorite

   

One of the most popular and favorite dish of Filipino's. It is pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. It was first originated in Spain then brought here in Philippines during the time when Philippines fell to Spain. Until now it became one of the main dish in many occasion's.

Ingredients:

1 whole pig (about 20 kilos)
salt
black pepper
soy sauce For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

How to Cook:

• Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
• Rub with salt and pepper inside and out.
• Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
• Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
• Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu Philippines, under live fire. Roast until crisp.
• Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

Filipino Favorite Tapsilog

Ingredients:

Beef sirloin,1kg of this.
A whole bulb of garlic, minced finely.
3/4 cup of vinegar
1/4 cup white sugar
Salt, 1 tbspn.
Same with pepper, 1 tbsp.
Garlic fried rice:
2 cups of day old rice.
5 cloves of garlic
Green onions, chopped.
Salt and pepper to taste.
1/2 a small onion.
egg

How to Cook:

• Put all the ingredients together in the meat marinade mix except the meat in a big container or a zip lock. Mix well, then add meat. Let it marinate for 2 days for best flavor, or 30 minutes if you want to be fast.
• When done marinating, fry the meat in a pan. Set aside.
• Make garlic fried rice in same pan. Fry the garlic first, then onions, then rice, add seasonings and garnish with S&P.
• Serve with an egg of your choice on the side. 
• Enjoy..

Mechado

Ingredients:

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste

How to Cook:

• Cut an incision on the beef chunks and insert a pork strip in the middle
• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
• Add the vinegar and let boil for a minute or two
• Add the potatoes, onions, carrot, and bell pepper
• Let simmer until potatoes and carrots are cooked,  occasionally stir to thicken sauce
• Serve hot with white rice

Grilled Pork Belly

Ingredients:

1 pound skinless pork belly
1 cup soy sauce
1 cup mirin
Sea salt and white pepper
1 cup beef stock
2 dried shiitake mushrooms
1/4 cup honey
3 tablespoons Asian sesame oil
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Vegetable oil for coating grill or pan

How to Cook:

• Cut pork belly into pieces about 3-inches square. Thinly slice each piece into squares no more than 1/4-inch thick. (Partly freezing the pork belly will make it easier to slice.)

• Combine soy sauce, mirin, salt and pepper to taste in a bowl. Place pork in the bowl, cover and refrigerate 30 minutes but preferably overnight.

• In a small saucepan, bring stock to a simmer. Add mushrooms, turn off heat and steep 30 minutes. Strain out mushrooms, and save for other use. Add honey and 1 tablespoon sesame oil to the stock. Simmer 10 to 15 minutes, until reduced by half. Whisk in cornstarch mixture and cook a few minutes longer, until thickened. Remove from heat, transfer to a bowl, cover and refrigerate until ready to use.

• Remove pork from refrigerator. Heat a grill or grill pan and brush with vegetable oil. Place pork slices on grill and cook, turning every 4 minutes or so, until well seared and caramelized at the edges, about 20 minutes’ total cooking time. Add remaining sesame oil to the marinade, add the squash, set aside 5 minutes, then place on the grill, turning, until cooked through, about 15 minutes.

• Serve it and enjoy..

Giniling - Picadillo

Ingredients:

1 lb ground beef
3 pieces garlic, minced
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 onion, chopped
2 tbsp soy sauce
2 cups water
1/3 cup tomato sauce
salt
ground pepper
cooking oil
quial eggs (optional)

Procedure:

• Heat oil in saucepan. Fry the diced potatoes until tender. Remove the fried potatoes from the pan and set aside.
• Using the same pan, saute garlic and onion then add the ground beef.
• Pour the water and bring to a boil.
• Add soy sauce and tomato sauce. Cover and simmer for 15-20 minutes.
• Then add the diced carrots. Simmer for another 3 minutes then add the fried potatoes and quail eggs.
• Season with salt and pepper.Serve hot with rice.

Pork Asado

Ingredients:

1 1/2 lbs pork
1 teaspoon five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
2 tablespoons cooking rice wine
1/4 teaspoon salt
1 to 2 cups water

How to Cook:

• Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
• Marinade the pork in the combined mixture for at least 1 hour.
• Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
• Add brown sugar and stir to distribute evenly.
• Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
• Turn off the heat and remove the meat from the cooking pot.
• Allow the meat to rest for about 10 minutes then slice.
• Transfer to a serving plate and top with the thick sauce then serve.