LIEMPO ala BISTEK

Mga Sangkap:
1 kilo Country Style Pork Belly or Liempo (cut into 2 inches long)
10 pcs. Calamansi
3/4 cup Soy Sauce
2 pcs. large size White Onion (cut into rings)
1 head minced Garlic
1/2 tsp. ground Black Pepper
1/2 tsp. Maggie Magic Sarap (optional) 
Salt to taste
Spring Onion or Leeks for garnish
3 tbsp. Cooking Oil

Paraan ng pagluluto:
1.  Timplahan ang hiniwang karne ng asin at paminta.   Hayaan ng ilang sandali.

 
2.  Sa isang non-stick na kawali, i-prito ang liempo hanggang sa mag-brown lang ng bahagya ang magkabilang side.

 
3.  Sa isang heavy bottom na kaserola, i-prito ang mga onion rings ng bahagya sa kaunting mantika at hanguin sa isang lalagyan.

 
4.  Sunod na igisa ang bawang hanggang sa mag-golden brown ang kulay nito.

 
5.  Ilagay na ang na-pritong liempo at isama na din ang toyo.   Lagyan ng 1 tasang tubig at takpan.   Hayaang maluto hanggang sa lumambot ang karne.

 
6.  Kung malambot na ang karne, ilagay ang katas ng calamansi at timplahan ng paminta at maggie magic sarap.  Hayaang kumulo pa ng mga 5 minuto.

 
7.   Tikman ang sauce at i-adjust ang lasa.

 

Hanguin sa isang lalagyan at ilagay ang nilutong onion rings  sa ibabaw.

 

PORK GINILING (Mula sa tira-tira na sangkap)

Mga Sangkap:
1/2 kilo Pork Giniling (lean)
1 cup Mix Frozen Vegetables (carrots, corn, peas)
3 pcs. Jumbo Cheesey Chicken Hotdogs (cut into small pieces)
1 cup Tomato Sauce (sweet style)
1/2 tsp. Dried Basil
1 tsp. Sugar
5 cloves Minced Garlic
1 large Onion finely chopped
2 tbsp. Olive oil or butter
Salt and pepper to taste

Paraan ng pagluluto:
1. Sa isang non-stick na kawali, igisa ang bawang at sibuyas sa olive oil o butter.

 
2. Sunod na ilagay ang pork giniling. Timplahan na din ng asin, paminta at dried basil. Halu-haluin hanggang sa mawala ang pagka-pink ng karne.

 
3. Ilagay na ang mix vegetables, hiniwang hotdogs o sausages at tomato sauce. Halu-haluin. Hayaan ng mga 5 minuto. Maaring lagyan ng konting tubig kung gusto ninyo na medyo ma-sauce.

 
4. Timplahan ng kaunting asukal o seasoning. Tikman at i-adjust ang lasa.

 

PAKSIW NA LECHONG KAWALI

Mga Sangkap:
1.5 kilos Pork Liempo (yung manipis lang ang taba)
1 bottle Mang Tomas Sarsa ng Lechon
3 pcs. Dried Laurel Leaves
1/2 cup Brown Sugar
1/2 cup Soy Sauce
1/2 cup Vinegar
1 head Minced Garlic
1 large Onion sliced
Salt and pepper

Paraan ng pagluluto:
1. Hiwaan ang balat na parte ng liempo. Mga 1/2 inch ang pagitan.
2. Paghaluin ang asi at paminta at saka ikiskis sa paligid at pagitan ng hiwa ng liempo. Hayaan ng mga ilang minuto.
3. Lutuin ang leimpo sa turbo broiler sa init na 250 to 300 degrees hanggang sa pumula at mag-pop ang balat ng liempo.
4. Hanguin muna at palamigin ang nilutong liempo.
5. Kung malamig na, hiwain ito ng pa-cubes sa nais na laki. Ilagay muna sa isang lalagyan.
6. Sa isang kaserola, igisa ang bawang at sibuyas.
7. Ilagay na ang hiniwang liempo at dahon ng laurel. Timplahan ng rin ng asin at paminta.
8. Maaari na ding ilagay ang suka, toyo, brown sugar at mang tomas sarsa ng lechon. Maaring lagyan ng tubig kung kinakailangan.
9. Hayaang kumulo hanggang sa lumambot na ang dating malutong na balat ng liempo.
10. Tikman ang sauce at i-adjust ang lasa.

Ihain habang mainit pa. Pero mas masarap ito kung kinabukasan na kakainin.

Ginisang Pechay

Nutritious and Economical Filipino dish

Ingredients:

 

    1/2 kilo ground lean beef or pork

    1/2 kilo pechay, thoroughly washed

    3 cloves garlic, minced

    2 pcs medium sized potatoes, cut in small cubes

    2 pcs small sized red bell pepper, sliced diagonally

    1 medium sized onion, chopped

    1/2 cup water

    2 Tbsp fish sauce

    1/4 cup garlic chives, chopped

    3 Tbsp Canola oil

    salt and pepper to taste

Cooking Instructions: 

  

Wash and clean the Pechay, then trim and chop the stalks and the leaf parts must be separated. 

  In a large pan  put in and saute garlic in Canola oil until light brown. 

  Add onion and saute until translucent then add the ground beef and little salt, when the beef is already brown add potatoes, saute for 2 minutes. 

  Add water and fish sauce.  

  Bring to a boil, when it’s boiling reduce the heat to medium low then add the bell pepper. 

  Cover and simmer for about 10 minutes or until the meat is tender. 

  Season with salt and pepper to suit your taste. 

  Add Pechay stalks and simmer for about 1 minute. 

  Add chives, leaf part of pechay. 

  Simmer for 2 more minutes. 

 Remove from heat then serve with hot rice and Daing na Bangus.

Pininyahang Manok with Gata

Enjoy this delicately flavored  

Pininyahang Manok with Gata

 

Ingredients:

400 grams Chicken Leg

375 grams Chicken Thigh, cut into serving portions

2 pouches (115 grams each) Pineapple Tidbits, drained then reserve syrup

2 tbsp    Ginger, cut into strips

6 cloves Garlic, crushed

1 large  Red Onion, sliced

1 to 2 tbsp Patis (fish sauce)

1/2 tsp    Peppercorn

1 pc Red Bell Peppermedium sized, cut into cubes

1 can (400ml) coconut milk

1 tbsp Canola oil

 

Cooking Instructions:

• Sauté ginger, garlic and onion in 1 tablespoon oil for 2 minutes.
• Add patis and chicken, Sauté for 10 minutes or until the chicken is slightly brown.
• Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes.
• Add bell pepper, coconut milk and Pineapple Tidbits.
• Simmer uncovered  for 3-5 minutes, stirring continuously to avoid the coconut milk to curdle.
• serve with hot steamed rice.

Ginataang Langka with Dilis

Ginataang Langka with Dilis

• 20 ounces (2 cans) unripe jack fruit; squeezed,and chopped
• 1 large red onion, minced
• 1 tablespoon garlic, minced
• 4 pieces dried Thai chilies
• 3 to 4 cups coconut milk
• 3/4 cup dried anchovies (dilis)
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce

Cooking Procedure

1. Heat a pan and then and pour-in the cooking oil.
2. Pan-fry the dried anchovies for 2 minutes.
3. Pour-in the coconut milk. Bring to a boil.
4. Add the garlic and onions. Continue cooking for 4 minutes.
5. Add-in the jack fruit and chilli. Simmer for 20 minutes while occasianally stirring.
6. Put-in the fish sauce. Stir and continue simmering until dry.
7. Serve. Share and enjoy!

Number of servings (yield): 4

Bulanglang

 Bulanglang

Ingredients

• 1 piece small Green Papaya, sliced
• 2 cups calabaza squash, sliced
• Loofah (Patola), sliced
• Lemon Grass (Optional)
• 3 medium tomatoes, sliced
• 10 to 15 small Okra
• 1 cup malunggay (moringa) leaves
• 4 cloves garlic, lightly crushed
• 1 thumb ginger, chopped
• 1 to 2 teaspoons salt
• 4 to 6 cups rice Washing

ooking Procedure

1. Heat a cooking pot and pour-in rice washing. Let boil.
2. Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
3. Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
4. Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
5. Put-in the malunggay and salt. Stir. Turn the heat off.
6. Transfer to a serving bowl and serve. Share and enjoy!

Number of servings (yield): 6

Stir Fry Tofu with Vegetables

 

 

Stir Fry Tofu with Vegetables

Ingredients

• 14 ounces extra firm tofu, cubed
• 1 medium carrot, sliced
• 1/2 lb snow peas
• 1 medium onion sliced
• 1/2 lb crimini mushrooms, sliced
• 1/2 tablespoon cornstarch diluted in 1/2 cup vegetable broth
• 1 cup vegetable oil
• 1 tablespoon soy sauce
• Salt and pepper to taste

Cooking Procedure

1. Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside.
2. Heat a pan and pour-in 1 tablespoon cooking oil.
3. Sauté onion.
4. Add the fried tofu and stir-fry for 3 minutes.
5. Add all the vegetables and stir fry for 3 to 5 minutes.
6. Put-in soy sauce, salt, and pepper.
7. Pour-in vegetable broth with cornstarch. Cook until the sauce thickens.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

Number of servings (yield): 4