Cuisine | philippines

Chopsuey

Foods that you would see here in Philippines.

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 inches long pieces
3 stalks celery, cut into 2 inches 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

Lechon

Bicol Express

Pork Sisig

Sinigang na Bangus

Daing na Bangus

Kare-kare

Chopsuey Cooking Instructions:

1. In a big pan or wok, saute’ garlic and onions
2. Then add pork saute’ for 3 minutes
3. Add the chicken liver and gizzard, continue to saute’s for another 3 minutes.
4. Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked.
5. Add the shrimp then add and mix all the vegetables.
6. Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch.
7. Cook for about 5 minutes or until the vegetables are done.
8. Add the sesame oil.
9. Salt and pepper to taste.

Lechon Recipe or Roasted Pig Ham or Pork Recipe 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

Lechon Recipe or Roasted Pig Ham or Pork Recipe Cooking Instructions:

1. 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.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. 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.

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:

1. In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
2. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
In another pan, minced garlic and onion.
3. Add to the browned pork.
4. Then add the coconut milk, bring to a boil and simmer for 10 minutes.
5. Add the chili peppers, Baguio beans and cook until dish gets a little dry.
6. Add the coconut cream and simmer until the sauce thickens.
7. Salt to taste.

Sinigang na hipon

Sinigang na Hipon Ingredients:

1 Kilo Shrimp
12 pcs Tamarind (Sampaloc) or 1 pack Sinigang Mix
1 big Onion (diced)
3 big tomatoes (quartered)
2 pieces Radish (sliced)
1 bundle Sitaw (Strringbeans)
1 bundle Kangkong (cut into 2″ long)
3 pieces long green pepper
5 cups ricewash or water
Salt or Patis (fish sauce)

Sinigang na Hipon Cooking Instructions:

1. Boil Tamarind in rice wash or water to soften.
2. Pound and extract all juices and set aside.
3. In a casserole, boil rice wash or water, 4. Tamarind juice, onions, tomatoes and Radish.
5. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper.
simmer for 5 minutes.
6. Season with salt or patis.
7. Serve hot.

Sinigang na Bangus at Talbos Cooking Instructions:

1. Boil rice washing, tomatoes and onions.
2. Add bangus and cook until white in color or about 10 minutes.
3. Stir-in MAGGI Sinigang sa Sampaloc Mix.
4. Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote.
5. Add siling panigang.
6. Season with patis to taste.

Sinigang na Bangus at Talbos Ingredients:

1 liter rice washing or water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups talbos ng kamote, cut up
2 pcs siling panigang (finger chilies)
patis (fish sauce), to taste

Sisig Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste

Sisig Cooking Instructions:

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks/hocks, liver, heart and tongue, into thick pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Lumpiang Shanghai

Lumpia Shanghai Ingredients:

1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying

Adobo

Lumpia Shanghai Instructions:

1. In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
2. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
3. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
4. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
5. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.
6. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Pork Adobo Ingredients:

1 kilo pork belly (liempo)
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
1 cup soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste

Adobong Baboy Cooking Instructions:

1. Crush and peel garlic by using a mortar and pestle. Remove the garlic skin.
2. Add the peppercorns and pound again using the pestle. Set aside.
3. Clean the pork then cut to cubes with skin on.
4. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
5. Heat the pot and place the marinated pork belly then cook for a few minutes
6. Add water, whole pepper corn, and dried bay leaves then bring to a boil.
7. Simmer for 40 minutes to 1 hour or until the pork meat is tender.
8. Put-in the vinegar and simmer for 12 to 15 minutes
9. Add salt to taste

Kare Kare Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:

1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Put garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
5. Serve with bagoong on the side and hot plain rice.

Nilagang Baka

Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2″ x 1 1/2″ cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper

1 liter of water
Salt and pepper to taste

Beef Stew Cooking Instructions:

1. In a big casserole, heat oil and put the garlic and onions.
2. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
3. Add the potatoes. Continue to simmer until potatoes are cooked.
4. Add the cabbage then the pechay. Do not over cook the vegetables.
5. Salt and pepper to taste.
6. Serve steaming hot in a bowl and plain white rice.

Bistek -Tagalog

Bistek Tagalog Ingredients:

1 lb beef sirloin, thinly sliced
1/4 cup soy sauce
1 piece lemon or 3 pieces calamansi
1/2 tsp ground black pepper
3 cloves garlic, crushed
1 large onion, sliced into rings
3 tbsp cooking oil
salt to taste

Bistek Tagalog Cooking Instructions:

1. Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour
2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
4. Put-in the garlic then saute for a few minutes
5. Pour the marinade and bring to a boil.
6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
7. Add the stir-fried onions and some salt to taste.
8. Serve hot. Share and Enjoy!

Daing na Bangus Ingredients:

2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
2/3 cup vinegar
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 cloves crushed garlic.
4 tbsps. of cooking oil

Marinating Instructions:

1. Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
2. Sprinkle the crushed garlic on all the Bangus surface.
3. Now pour in vinegar, then season with pepper and salt.
4. Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.

Daing na Bangus Cooking Instructions:

In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
Place the Bangus fillet, skinside down.
Lower heat to medium and cook uncovered about 4 minutes each side.
Brown the marinade garlic and place it on top of the bangus.
Serve Daing na Bangus with rice, and atchara.

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