July 18, 2008

(0) Comments

CHICKEN GALANTINA

Chicken Galantina Ingredients
1 chicken, dressed and deboned
1 cup of Vienna sausage
1 1/4 cups of ham, ground
1 1/4 cups of pork, ground
4 eggs (2 raw, 2 boiled)
1/4 cup of flour
clotted chicken blood
1 carrot, sliced lengthwise
calamansi juice
soy sauce
soy sauce
salt and pepper
parsely (for garnishing)

Chicken Galantina Procedures
1. Marinate chicken in calamansi juice and soy sauce.
2. In a blow, combine flour, ground ham, ground pork, sausage, and raw eggs. Add salt and pepper to taste.
3. Fill the chicken with the meat mixture. Insert into the sides the clotted chicken blood, boiled eggs, and sliced carrtos.
4. Wrap the chicken in cheese cloth, making sure that the cloth is tightly tied.
5. Steam the chicken for 1 1/2 hours then set aside to cool. Tighten the wrapping further, if necessary.
6. Refrigerate the chicken for 24 hours.
7. To serve: unwrap the chicken, cut crosswise into 1/4-inch thick slices, put in a platter and garnish with parsely.

July 18, 2008

(0) Comments

CHICKEN BARBECUE

Chicken Barbecue Ingredients
1 kilo deboned chicken breasts
1/3 cup soy sauce
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp garlic powder
2-inch piece of ginger, minced

July 18, 2008

(0) Comments

BREADED MEAT NUGGETS

Breaded Meat Nuggets Ingredients
2 cans of meat loaf, 100 grams
(meat should be sliced into 1/2-inch thick circles, then into quarters)
1 cup flour deep frying

July 18, 2008

(1) Comment

BOPIS

Bopis

Bopis Ingredients
1/2 kilo pig’s liver
1/4 kilo pig’s lung
1/2 pig’s heart
2 cloves garlic
1 medium onion
1/2 cup chopped tomatoes
1/2 cup water
1 siling labuyo, chopped (optional)
salt and pepper to taste
oil for sauteing

July 18, 2008

(0) Comments

BEEF TAPA

Beef Tapa Ingridients
1/2 kilo sirloin or tenderloin
barbecue marinade mix
oil for frying

Beef Tapa Procedures
1. Trim off the fat and connective tissues from sirloin or tenderloin. (For easier cutting, freeze the meat first, then slice 1-inch thick acroos the grain.)
2. Place the meat in a large mixing bowl. Sprinkle barbecue marinade mix. Marinate meat for 15-30 minutes, turning occasionally.
3. Heat oil n a pan. Fry beef without turning for about 3 minutes. Fry the other side until meat is brown.

July 18, 2008

(0) Comments

BEEF STEAK

Beaf Steak Ingredients
1 kilo beef
2 white onions, sliced into rings
5 tbsp calamansi juice
1 cup water
1/4 cup soy sauce
bay leaft

Beef Steak Procedures

1. Cut beef across the grain into 2-inch portions.
2. Put water, soy sauce and bay leaf in a saucepan. Cook beef in this mixture over medium heat.
3. When the meat is slightly tender, pour in calamansi juice. Simmer. Add onion rings before removing from heat.

July 18, 2008

(0) Comments

FILIPINO FAMOUS MEAT RECIPES

If there’s one Philippine recipe that is known in most parts of the world, it could very well be adobo: tender slices of chicken or pork (or combination of both) stewed in aromatic seasonings and spices. But other native meat dishes are just as appetizing. There’s lechon, of course, and crispy pata. The list is long, the line to a buffet table at a local fiesta.

July 17, 2008

(1) Comment

HOTOTAY

Hototay Ingredients:

1 onion, chopped
4 cloves garlic, minced
1 cup sliced pechay Baguio
1 cup sliced carrot
1 cup sliced celery
1 cup pork, cut into strips
1 cup chicken meat, cut into strips
1 cup liver, cut into strips
1/2 cup shrimps, shelled
10cups broth
1/2 cup chopped green onions
salt and pepper to taste
oil for sauteing
egg

July 17, 2008

(1) Comment

CHICKEN MAMI

CHICKEN MAMI INGREDIENTS
1 cup cooked and flaked chicken meat
about 1/2kg egg noodles
5 cups chicken broth
2 hard-boiled eggs, coarsely chopped
2 stalks green onions, chopped and minced
patis
fried garlic chips (optional)
salt and pepper

July 11, 2008

(1) Comment

KARE-KARE

KARE-KARE INGREDIENTS
* 1 kilo oxtail, cut into serving pieces
* 2 eggplants, slice diagonally
* 5 pieces string beans, cut into 4 cm length
* 2 cloves garlic, crushed and peeled
* 1 medium sized onion
* 3 tablespoons cooking oil
* 2 teaspoon salt
* 5 cups water
* 1/2 cup unsweetened peanut butter
* 3 tablespoon sauteed shrimp paste (bagoong)