LECHON KAWALI

LECHON KAWALI

INGREDIENTS

• 500g pork liempo (pork belly)
• 1 tbsp whole peppercorn
• 3 cloves garlic, crushed
• 3 pcs laurel leaves
• salt to taste
• cooking oil
• 4 cups water for boiling

PROCEDURE

1. Cut the pork belly into serving pieces then combine with the peppercorn, laurel leaves, garlic, salt and water in a pot.
2. Bring to a boil and simmer for 30 to 40 minutes or until skin is tender.
3. Drain the water, let the pork belly cool and air dry.
4. Pour cooking oil in a pan and heat it. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
5. When done, drain on paper towels to remove excess oil.
6. Cut into serving pieces and serve with soy sauce and vinegar dipping sauce.
7. Serve and Enjoy!

WATCH VIDEO TUTORIAL HERE:

CHILI CRAB

CHILI CRAB

INGREDIENTS

• 1 kilo crab, cut in half
• 2 tbsp garlic, minced
• 3 tbsp ginger, minced
• 1 tbsp crushed red pepper or 3 pieces sliced red chili
• 2 tbsp hoisin sauce
• 1/2 cup tomato sauce
• 1/4 cup sweet chili sauce
• 2 tbsp fish sauce
• 1/2 tsp sesame oil
• 2 tbsp cooking oil
• 1/4 cup water
• 3 tbsp green onions or scallions, thinly sliced

PROCEDURE

1. Heat a cooking pot and pour the cooking oil.
2. Saute the garlic, ginger and crushed red pepper.
3. Add the crabs and cook for 4 to 5 minutes.
4. Add in the hoisin sauce, tomato sauce, sweet chili sauce, fish sauce and sesame oil then mix with the other ingredients.
5. Pour the water and bring to a boil then simmer for 10 to 15 minutes or until the sauce is thick.
6. Garnish with green onion on top.
7. Serve hot and Enjoy!

GINATAANG ALIMASAG

GINATAANG ALIMASAG

INGREDIENTS

• 1 kilo crabs (alimasag)
• 1 tbsp fish sauce
• 1 tbsp garlic, minced
• 2 tbsp shrimp paste
• 1 medium size onion, minced
• 1 knob ginger, cut into thin strips
• 4 cups coconut milk
• 1 bunch fresh spinach
• 3 tbsp cooking oil 
• 6 pieces thai chili
• ground black pepper

PROCEDURE

1. In a large pot, saute the garlic, onion and ginger.
2. Add ground black pepper and coconut milk then bring to a boil.
3. Put in the shrimp paste and fish sauce and cook until the coconut milk's texture is thick and natural oil comes out of it, about 20 to 30 minutes.
4. Add the thai chili and simmer for 5 minutes.
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 20 minutes.
6. Add the spinach and simmer for 3 minutes.
7. Serve hot and Enjoy!

NO BAKE BLUEBERRY CHEESECAKE

NO BAKE BLUEBERRY CHEESECAKE

INGREDIENTS

• 950g or 4 blocks of cream cheese
• oreo cookies or graham crackers
• 1 can blueberry in syrup
• 250ml fresh milk
• 300ml condensed milk
• 1 tbsp vanilla extract 
• 1 tsp unflavored gelatin
• unsalted butter

PROCEDURE

1. Separate the fillings from the cookies.
2. Put the cookies into a plastic bag and crush them using a glass or a rolling pin.
3. Pour crushed cookies into a big bowl.
4. Add melted butter and mix it well.
5. Press crushed cookies in a spring form. Set aside.
6. Put cream cheese in a bowl and beat it until it soft.
7. Add the cookies filling and mix it well.
8. Pour in condensed milk and 1 tbsp vanilla extract and mix well.
9. Transfer mixture in a cooking pot and cook in a low heat.
10. Combine one teaspoon unflavored gelatin in one cup fresh milk.
11. Pour milk mixture into cream cheese mixture and mix until well combined.
12. Pour mixture on top of pressed cookies, spread evenly.
13. Let it set for a while before putting the blueberry syrup on top.
14. Refrigerate for about 2 hours or leave it overnight before serving.
15. Serve and Enjoy!

WATCH VIDEO TUTORIAL HERE:

Maja Blanca

MAJA BLANCA

Maja Blanca  is a Filipino dessert made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas.

INGREDIENTS

• 250g sweet corn cream style
• 1/2 cup cornstarch
• 245ml fresh milk
• 250ml condensed milk
• 1 small can of evaporated milk
• 1 cup thick coconut milk

PROCEDURE

1. Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called Latik.
2. Drain the latik from the oil and set aside.
3. In a mixing bowl, combine fresh milk, cream corn, evaporated milk, condensed milk and cornstarch. Mix it all together.
4. Transfer the mixture in a saucepan and boil over low heat stirring constantly to prevent lumps, until mixture is thick for about 3 to 5 minutes.
5. Pour hot mixture into prepared dish and allow to set.
6. Sprinkle latik on top. Let it cool for a while and put in the fridge for at least 2 to 3 hours before serving.
7. Serve and Enjoy!

WATCH VIDEO TUTORIAL HERE:

Arroz Caldo

ARROZ CALDO

INGREDIENTS

• 300g chicken (any part of your choice)
• 1/2 cup glutinous rice
• 1 small sized onion, minced
• 3 cloves garlic, minced
• 1 thumb sized ginger, julienne
• 1 pc chicken broth cube
• ground black pepper
• fish sauce
• cooking oil
• 3 cups water

PROCEDURE

1. In a pot, heat the oil then saute the garlic, onion and ginger.
2. Add in chicken pieces and cook until outer layer color turns golden brown.
3. Then add the glutinous rice and stir fry for a minute.
4. Now, pour in the water, cover the pot and bring to a boil.
5. Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes).
6. Add the chicken cube, stir until the cube melts.
7. Add the fish sauce and ground black pepper according to taste.
8. Stir until done.
9. Serve and Enjoy!

WATCH VIDEO TUTORIAL HERE:

Nilagang Baboy

NILAGANG BABOY


INGREDIENTS

• 1/2 kilo pork
• half cabbage
• pechay / pak choi
• 2 medium potatoes, quartered
• 2 plantain bananas
• 1 medium onion, quartered
• 1 tsp whole peppercorns
• fish sauce
• salt to taste
• 6 cups water

PROCEDURE

1. In a pot, place water, pork, onion and whole peppercorns. Bring to a boil then simmer for 30 to 40 minutes or until pork is tender. (Remove the fat layer on the top of the pot).
2. Add potatoes and plantain bananas. Cook for 10 minutes.
3. Season with salt and fish sauce according to taste.
4. Lastly, add cabbage and pechay. Cook for 2 minutes, until cabbage and pechay are wilted but not overcooked.
5. Serve with steamed rice and Enjoy!

WATCH VIDEO TUTORIAL HERE:

Adobo sa Puti

ADOBO SA PUTI

INGREDIENTS

·         500g pork belly, cubed

·         1 medium potato, quartered

·         1/3 cup vinegar

·         1 whole garlic, minced

·         1 tbsp sugar

·         1/2 tbsp salt

·         1 tbsp whole peppercorns

·         bay leaves

·         cooking oil

·         1/2 cup water

PROCEDURE

1.       Season pork belly with salt then set aside.

2.       Fry potatoes until golden brown. Remove from pan then set aside.

3.       In the same pan, saute garlic in oil using low heat until golden brown then set aside.

4.       In a separate pot, add oil and fry pork belly until browning occurs.

5.       Add 1/3 cup vinegar, 1/2 cup water, 1 tbsp peppercorn, 1 tbsp sugar and bay leaves then bring to boil, cover and simmer for 30 minutes.

6.       After 30 minutes, drain any remaining liquid and set aside the liquid.

7.       In a separate frying pan add oil and fry the drained meat in high heat browning the sides.

8.       Pour the drained liquid back in the pan together with the fried potatoes and garlic.

9.       Add more vinegar and water if it dries up.

10.   Season with salt if needed.

11.   Simmer for additional 5 minutes.

12.   Serve with steamed rice. Enjoy!


WATCH VIDEO TUTORIAL HERE:

 

Gising-Gising

GISING-GISING

INGREDIENTS

·         400g ground pork

·         300g green beans, sliced into small pieces

·         2 tbsp bagoong or shrimp paste

·         5 pcs red chillies, sliced with seeds

·         1 ½ cup coconut milk

·         1 medium sized onion, chopped

·         3 cloves garlic, minced

·         Ground black pepper

·         Cooking oil

PROCEDURE

1.       In a pan or wok saute garlic and onion.

2.       Add ground pork and cook for 5 minutes.

3.       Add coconut milk and simmer for 15 minutes (at this stage, coconut milk will be reduced and thick).

4.       Add green beans and shrimp paste, stir for 2 minutes.

5.       Add chillies and ground black pepper and cook for two more minutes.

6.       Serve hot and Enjoy!


WATCH VIDEO TUTORIAL HERE:

 

Paksiw na Bangus

PAKSIW NA BANGUS

Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.
Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba. It also usually includes vegetables, commonly ampalaya (bitter melon). Inun-unan is a notable Visayan version of the dish spiced primarily with ginger. Unlike northern Paksiw na isda, it does not include vegetables and no water is added to the broth.
Meat-based variants include Paksiw na baboy, which is pork, usually hock or shank (paksiw na pata for pig's trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce. Another is Paksiw na lechon, which is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried. - Wikipedia


INGREDIENTS

• 1 milkfish, medium size
• 1 1/2 cups white vinegar
• 1 tbsp ginger, sliced crosswise
• 1/2 tsp peppercorns
• 2 long green cooking peppers
• 1 medium size eggplant, cut in one-half inch lengths
• 1 medium size bitter melon, cut in one-half inch lengths
• salt to taste

PROCEDURE

1. Place cleaned fish in a pan and cover with vinegar, ginger, peppercorns, green peppers and salt.
2. Let it boil on a slow fire for about 20 minutes or until cooked.
3. Add bitter melon and eggplant pieces and cook for 5 minutes.
4. Serve and Enjoy!

Lumpiang Ubod

LUMPIANG UBOD

Ubod is the heart of a coconut palm where the leaves and the nuts are formed. It is a supreme luxury of a dish because the tree dies when the ubod is removed. The visayans (who started this kind of lumpia) set aside sacrificial enclosures of coconut trees barely a foot apart, all meant to be cut down in their babyhood to make lumpiang ubod.


INGREDIENTS

• 1/4 cup pork fat 
• 3 cloves garlic, minced
• 1 small onion, sliced
• 250g boiled shrimp, diced 
• 500g boiled pork, diced
• 1/4 cup raw ham, minced
• 1 cup shrimp juice (To make: Pound shrimp heads, add water and mash until all juice is leached out. Strain off the shells.)
• 3 tbsp soy sauce
• 1 cup green beans, chopped
• 1/2 cup cabbage, shredded
• 1/4 medium ubod, boiled in salted water until tender and cut into julienne strips 
• salt to taste
• 24 lettuce leaves
• 24 lumpia wrappers 

ACCOMPANYING SAUCE

• 4 tbsp sugar
• 1/4 cup soy sauce
• 1 cup beef or chicken stock
• 1 tsp salt
• 2 tbsp cornstarch dissolved in 1/4 cup water
• 2 cloves garlic, finely minced

PROCEDURE TO MAKE THE LUMPIA

1. In a pan, place the pork fat and saute the garlic and onion.
2. Add the pork, shrimp and ham. When cooked, put in shrimp juice and soy sauce.
3. Add green beans, cabbage and ubod, cook until tender.
4. Season with salt to taste.
5. Place lettuce leaf on one lumpia wrapper with the end protruding over the edge.
6. Wrap about two heaping tablespoons of the mixture in the lumpia wrapper, tucking in one end, with the lettuce leaf peeping out of the other.
7. Serve with sauce. Enjoy!

PROCEDURE TO MAKE THE SAUCE

1. Combine sugar, soy sauce, stock and salt. Bring to a boil.
2. Add cornstarch solution. Stir until thick.
3. Cook over low fire for one minute.
4. Serve sauce with finely minced garlic if so desired. 
5. Enjoy!

Kare-Kare

KARE-KARE

Kare-kare is a Philippine stew complimented with a thick savory peanut sauce. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare Kare can also be made with seafood (prawns, squid, and mussels) or all vegetables. Vegetables, which include (but are not limited to) eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added — usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto (extracted from annatto seeds in oil or water) and can be thickened with toasted or plain ground rice. Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. - Wikipedia

INGREDIENTS

• 1kg oxtail
• 1 banana heart, sliced crosswise
• 4 eggplants, cut in one-half inch lengths
• 1/2 cup achuete water
• 1/3 cup rice, toasted in a pan and ground to a powder
• 1/2 cup peanuts, toasted in a pan and ground to a powder
• salt and ground black pepper to taste

PROCEDURE

1. Clean the oxtail and cut into two-inch pieces.
2. Boil once and discard water.
3. Boil again in five cups water until tender.
4. Add vegetables and when cooked add achuete water.
5. Add the powdered rice and peanuts dissolved in 1 cup broth, cook until sauce is thick.
6. Season with salt and ground black pepper to taste.
7. Serve with bagoong. Enjoy! 

  

Adidas Humba

ADIDAS HUMBA

INGREDIENTS

·         ½ kilo chicken feet, cleaned

·         2 tbsp black beans / tausi

·         4 cloves garlic, minced

·         2 tbsp brown sugar

·         ½ cup vinegar

·         1 tsp atsuete powder

·         Salt to taste

·         Ground black pepper

·         1 cup water

PROCEDURE

1.       Wash and clean the chicken feet by removing the top layer of scaly skin and cutting the nails using sharp scissors.

2.       In a pan, fry all the chicken feet until golden brown.

3.       Remove from the pan and set aside.

4.       In the same pan, saute the garlic then add the fried adidas (chicken feet).

5.       Add black pepper, sugar, vinegar and atsuete powder dissolved in 1 tbsp of water.

6.       Stir and simmer for few minutes.

7.       Add the black beans and water then cover and simmer until the adidas is really tender.

8.       When the adidas is tender, add salt according to taste.

9.       Serve with steamed rice. Enjoy!


WATCH VIDEO TUTORIAL HERE:

 

Salmon Tempura

SALMON TEMPURA

TEMPURA is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried. - Wikipedia

INGREDIENTS

• 300g salmon belly
• 2 pcs egg yolks
• 1/2 cup flour
• 2 calamansi or half lemon
• 1/2 cup cornstarch
• 3 tbsp 7-up or sprite
• 3 cloves garlic, mince
• garlic powder
• ground black pepper
• salt
• ice cold water
• 2 cups cooking oil

 PROCEDURE

1.  In a large bowl, combine salmon belly, salt, ground black pepper, minced garlic and lemon juice. Mix well and set aside.
2. In a separate bowl, mix 1/2 cup flour and 1/2 cup cornstarch.
3. Add garlic powder.
4. Add 2 pcs egg yolks and 3 tbsp 7-up soda or sprite and mix well.
5. Then add ice cold water and mix well (add more water if necessary).
6. Season with ground black pepper.
7. Heat 2 cups of cooking oil for deep frying.
8. Dredge the salmon belly with flour before dipping in the batter for better coating.
9. Fry until golden brown, about 1 minute or so.
10. Serve with tempura dipping sauce. Enjoy!

WATCH VIDEO TUTORIAL HERE:

 

Fish Steak

FISH STEAK

A Fish Steak, alternatively known as fish cutlet, is a cut of fish with is cut perpendicular to the spine and can either include the bones or be boneless. Fish steak can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle.
Fish steak can be made with the skin on and off and are generally made from fish larger than 4.5 kilograms. Fish steaks from particularly large fish can be sectioned so they are boneless. It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. - Wikipedia

INGREDIENTS

• 1 pc milk fish / bangus, cleaned and sliced
• 1 medium size onion, cut into ring
• 1 pc lemon or 5 pcs calamansi
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• ground black pepper
• cooking oil
• 1/4 cup water

PROCEDURE
  

1. Heat oil in a pan and fry the milk fish until all sides turned brown.
2. Remove from the pan and set aside.
3. In the same pan, saute garlic and half of the onion rings.
4. Add the soy sauce, sugar and lemon juice.
5. Then add the water and ground black pepper, bring to a boil.
6. Add the fried fish. Simmer for 5 minutes.
7. Add the remaining onion rings and simmer for another 3 minutes.
8. Serve with steamed rice. Enjoy!

WATCH VIDEO TUTORIAL HERE: