July 19, 2008

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HAMONADO

Hamonado Ingredients
1 kilo ham, sliced thinly
1 cup pork fat, sliced thinly
2 whole pickles, sliced thinly
1 medium-sized carrot, cut into strips
1 small can pineapple chunks, drained (juice set aside)
1 small can pineapple juice
1 cup brown sugar
1 tsp salt
1/4 tsp saltpeter
round pineapple slices for garnishing

July 19, 2008

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FRIED BEEF LIVER RECIPE

Fried Beef Liver Ingredients
1/4 kilo beef liver
4 large onions, cut into rings
salt
oil for frying

July 19, 2008

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EMBUTIDO RECIPE

Embutido Ingredients
1 kilo ground (lean meat) pork
2 pieces chorizo, finely chopped
2/3 cup pickle relish
1 cup raisins
1 cup cheddar cheese, cubed
1 medium-sized carrot, finely chopped
1 tsp ground black pepper
3 onions, finely chopped
1 tbsp Worcestershire sauce
8 eggs, boiled and sliced
1/4 kilo powdered milk

July 19, 2008

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DINUGUAN RECIPE

Dinuguan

Dinuguan Ingredients
1/2 kilo pork
1/4 kilo pork liver, diced
1 cup pig’s blood, frozen
2 tbsp oil
1 onion, diced
2 cloves garlic, minced
1/2 cup vinegar
2 tbsp patis
1 tsp salt
2 tsp sugar
3 jalapeno peppers
1/4 tsp oregano (optional)

July 19, 2008

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CRISPY PATA

Crispy Pata Ingredients
1 pig’s front leg (pata)
1 1/2 cups of water
1 can of Sprite
1/2 tsp baking soda
2 tsp flour
oil for deep frying

July 19, 2008

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COCIDO RECIPE

Cocido Ingredients
1/4 kilo beef, cut into servings sizes
1/4 kilo pork, cut into serving sizes
2 pcs chorizo, sliced thinly
1/2 cup garbanzos (green peas)
4 pcs saba banana, halved
2 potatoes, peeled
2 onions, sliced
achuete seeds soaked in 1 cup water
black pepper
soy sauce

Cocido Procedures
1. Boil the beef and pork until tender. Add the chorizo and vegetables. Season with black pepper and soy sauce. Boil over medium heat until vegetables are cooked.
2. Add water used to soak the achuete, but don’t include the seeds.
3. Remove from heat when all the ingredietns are tender.

July 19, 2008

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CHILI CON CARNE

Chili con Carne Ingredients
1/2 kilo ground beef
1 large can pork and beans, drained
1 onion, chopped
1 bell pepper, diced
1 medium-sized can tomato sauce
1 bay leaf
1-2 tbsp chili powder
salt and pepper to taste

July 18, 2008

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CHICKEN SINAMPALUKAN

Chicken Sinampalukan Ingredients
1 chicken, cut into serving sizes
1 cup sampalok (tamarind) tops and flowers
2 tomatoes, sliced
1 tbsp crushed garlic
1 tbsp sliced ginger
1 onion, sliced
1 tsp salt
6 cups water
patis to taste
oil for frying

July 18, 2008

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CHICKEN LOLLIPOPS

Chicken Lollipops Ingredients
about 400 g chicken wings
2 eggs, lightly beaten
1 cup flour
1 tsp salt
1/2 tsp pepper
1 tsp baking powder
oil for deep frying

July 18, 2008

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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.