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:

Chicken Sopas

CHICKEN SOPAS

INGREDIENTS

·         1 ½ cup uncooked elbow macaroni

·         300g chicken, thigh or breast part

·         3 pcs regular hotdog, sliced

·         1 stalk celery, chopped

·         1 medium sized carrot, cut into strips

·         ½ cabbage, sliced

·         1 medium sized red bell pepper, cut into strips

·         1 cup evaporated milk

·         1 small onion, minced

·         3 cloves garlic, minced

·         3 tbsp butter or margarine

·         1 chicken broth cube

·         3 tbsp fish sauce

·         Ground black pepper

·         Salt to taste

·         8 cups water

PROCEDURE

1.       Place chicken in a pot, add water and bring to a boil. Simmer for 20 minutes.

2.       Take chicken out of the water and set aside.

3.       While the water in the pot is still boiling, add the macaroni and simmer for 10 minutes.

4.       While waiting for the macaroni to cook, cut the chicken into cubes or tear into shreds using two forks.

5.       In a skillet, melt the butter or margarine then saute the garlic, onion, hotdogs and chicken.

6.       When the chicken have slightly browned, add the red bell pepper, celery and carrots then saute for another minute.

7.       Add the fish sauce then mix.

8.       Transfer all the ingredients in the skillet carefully into the pot.

9.       Add milk and chicken broth cube then stir.

10.   Add salt and pepper to taste.

11.   Lastly, add the cabbage and turn off the heat let the residual heat cook the cabbage.

12.   Serve hot and Enjoy!

WATCH VIDEO TUTORIAL HERE:

 

Clam Soup

CLAM SOUP

INGREDIENTS

·         1 kilo clams

·         2 medium size tomatoes, sliced

·         1 medium size onion, quartered

·         1 thumb size ginger

·         1 cup horseradish (malunggay leaves)

·         Fish sauce

·         Ground black pepper

·         2 ½ cups water

PROCEDURE

1.       In a pot put the water, ginger, tomatoes and onion then bring to boil.

2.       Add ground black pepper and fish sauce.

3.       Add the clams, cover the pot and boil for 2 minutes or until the shells opened.

4.       Add the malunggay leaves then simmer for a minute and turn off the heat.

5.       Serve hot. Enjoy!

Watch video tutorial here:

 

Beef Pares

BEEF PARES

INGREDIENTS

• 1/2 kilo beef brisket
• 1 medium size onion, minced
• 3 cloves garlic, minced
• 2 tbsp ginger, minced
• 3 tbsp scallions, chopped
• 4 tbsp cornstarch
• 1/4 cup soy sauce
• 3 pieces star anise
• beef cube
• 3 tbsp sugar
• Salt and pepper to taste

PROCEDURE

1.  In a boiling water add whole peppercorn and 1 tsp of salt.
2. Put-in the beef then boil until the meat is tender.
3. Slice the boiled meat in cubes and set aside. Do not throw away the stock used for boiling
4. Place the oil in a pan then heat-up. Saute the garlic, onion, and ginger.
5. Put-in the sliced meat and saute for about 2 to 3 minutes.
6. Add the soy sauce. Then pour the stock used in boiling the meat, then bring to a boil
7. Put-in the star anise and beef cube and simmer for 10 to 15 minutes.
8. Add salt and ground black pepper according to taste.
9. Dilute the cornstarch in 1/4 cup of water. Then pour mixture in the pot. Cook for about 2 to 3 minutes more or until the sauce has thickened. 
10. Garnish with scallions on top. Serve with Garlic Rice and Enjoy!

Watch video tutorial here:

 

Chicken Tinola

CHICKEN TINOLA

Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.
Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes fish for chicken, chayote instead of papaya, or with tomatoes and moringa leaves known as marungay or malunggay or kamunggay (in Cebuano), instead of pepper leaves. However, an all-vegetable broth in Cebu with kamunggay in prominence is called utan kamunggay or utan bisayâ, while it is called law-oy in Mindanao and laswa in Hiligaynon. Another variation is Tinolang Tahong, a soup made with mussels, ginger, onion, garlic and bird's eye chili.
The exact origins of Tinola is obscure. One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Padre Damaso, who got chicken neck, which is considered to be the least favored chicken part. - Wikipedia

INGREDIENTS

·         500g chicken thighs or any chicken parts of your choice

·         1 medium size unripe papaya or sayote, cut into wedges

·         Hot pepper leaves (you can also use malungay leaves)

·         1 medium size onion, chopped

·         1 thumb ginger, sliced

·         1 tbsp garlic, minced

·         1 pc chicken cube (optional)

·         2 tbsp fish sauce

·         Whole black peppercorns

·         Cooking oil

·         2 cups water

INSTRUCTIONS

1.       Start by heating the oil, then saute the garlic

2.       Next add the onions, we’ll cook this until it get soft

3.       Thenn add the ginger and cook it for a few minutes

4.       Put in the chicken pieces and cook it for about 5 minutes

5.       Add the fish sauce

6.       Cover and cook it for a few minutes

7.       Add water then cover and simmer for about 15 minutes

8.       Put in chicken cube, then add the papaya wedges

9.       Cover and simmer for few minutes

10.   Add the hot pepper leaves

11.   Add salt and pepper to taste

12.   Serve hot and enjoy!

Watch video tutorial here: