dinuguan (blood stew)

ingredients

1 lb Pork, diced

2 tb Oil

2 Cloves garlic, minced

1 Onion, diced

1/4 lb Pork liver, diced

1/2 c Vinegar

2 tb Patis (fish sauce)

1 ts Salt

1/4 ts MSG (optional)

1 1/2 c Broth

1 c Frozen pigs blood

2 ts Sugar

3 Hot banana peppers

1/4 ts Oregano (optional)

directions

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG. Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Pork-Pina Hamonado

Ingredients:
1 kilo pork pigue, sliced thinly to make

2 pieces (tapa style)

1 cup brown sugar (packed)

1-1/3 tsp. iodized salt

2 tsp. praque powder (for 1/8 tsp. salitre)

200 grams pork fat, sliced into 8 strips 1 medium carrot, sliced into 12 strips

2 whole pickles, sliced into 12 strips

1 can (439 grams) pineapple chunks, drained (reserve syrup)

1 can (35 cl) pineapple juice

Instructions:
Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.

Morcon

Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Instructions:
Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Chicken Afritada

Ingredients:
1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

Instructions:
In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken and slightly brown.
Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Salt and pepper to taste
Serve hot with rice.

Beef Kaldereta

Ingredients:
1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Instructions:
In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice

Chicken Tinola

Ingredients
1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings).
2 1/2 cups young papaya or sayote
1/2 cup dahon ng sili
5 cups water
2 tablespoons ginger (roughly chopped)
1/2 head garlic (minced)
1 medium onion (diced)
3 tablespoons oil
2 tablespoons patis
pinch of salt and pepper

Procedure
In a casserole, heat oil and saute' garlic, onion and ginger.
Add the chicken and water.
Bring to a boil and lower fire, let simmer until chicken is cooked.
Pour in patis, salt and pepper to taste.
Add in papaya or sayote, allow to cook.
When ready to serve, put in dahon ng sili.
Serve hot.

BISTIK (Beefsteak)

Ingredients:
2 lbs. (1 kilo) round or sirloin tip steak

2 tbsps lemon juice (calamansi juice preferred if available)

1/8 cup soy sauce

6 whole peppercorns, crushed or equivalent ground black pepper

3 tbsp. cooking oil

1 medium-sized potato, peeled and cubed into 1 inch square pieces

1/4 cup water2 onions, sliced

1 pc. garlic, minced finely

1/2 tsp. MSG (optional)

Preparation:
Slice meat 1/4 inch thick across the grain and cut into 2X2 inches pieces.
Tenderize meat by pounding with tenderizer or the back of the knife.
Combine lemon juice and soy sauce and marinade meat in mixture for 1 hour.
In a kawali (wok) combine marinaded beef mixture, including marinade, 1/4 cup water, and 1 sliced onion and bring to a boil. Simmer, cover and, cook until beef is tender (about 20 minutes).
Drain, setting aside meat and saving the left-over broth or liquid in another bowl.
Heat cooking oil in wok and saute garlic and 1 sliced onion.
Add meat and cubed potatoes and stir-fry for one minute.
Add left over liquid and simmer for 5 minutes or until potatoes are cooked.
Adjust seasonings (add salt to taste as necessary and MSG if you prefer) and serve.

sisig

ingredients

1 kg Pork Face

1/4 kg Pork Brain (Optional)

2 tsp. butter

4 pcs. Onions, chopped

3 Tbsp. Soy Sauce

1 Tbsp. Vinegar

1 Tbsp. Catsup or Chili Sauce salt and pepper to taste

Fried Pork skin, grounded(Optional)

1 egg(Optional)

instructions

1. Boil Pork face till tender; slice thinly into cubes.

2. Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet.

3. While sauteing, mix the liquid ingredients.

4. Add the liquid mix in the pan. Simmer for about 15 mins.

5. Serve in sizzling plate, garnish with Fried Pork skin and egg.

Menudo

Ingredients:
1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Menudo Cooking Instructions:
In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

Beef Tapa

Ingredients

2.1/2 lbs Thinly sliced beef
1 head Macerated garlic
3/4 cup Distilled white vinegar
1/4 cup Sugar
1 tbsp Salt
1 tbsp Freshly ground pepper

Preparation

Marinate the meat in the ingredients for at least 12 hours, then sun dry the slices.

These are best served fried.

Inihaw na baboy

ingredients

1 KG PORK BELLY, cut in strips
1 BOLL GARLIC, mashed
150 GRAM VINEGAR
8 TBSP SOY SAUCE
2 TBSP SUGAR
2 CHILLIES, chopped
1 ONION, chopped

directions

Mix 100 gram vinegar with 4 tablespoons soy sauce, the sugar and the garlic and marinate the pork overnight in this mixture.
Drain the pork and grill 20 minutes.
Mix the remaining soy sauce with the remaining vinegar, the onion and the chillies and use this as dip for the pork.

Bopis

Ingredients
2 pckg. pork heart

1 whole garlic

1 large onion

I red bell pepper

3 siling labuyo (hot pepper) (optional)

1/2 cup vinegar

1) pack amatto (atsuete)

1 tsp. black ground pepper

2 tsp. cooking oil Salt or patis for taste

Instructions
1) Rinse pork heart and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife - if the fork or knife no longer stick inside the meat, the meat is tender)

2) Chop pork heart into cubes

3) Prepare other ingredients: - Garlic - minced - Onion - cubed - Bell pepper - cubed

4) On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart

5) Add salt or patis to taste

6) Add amatto or atsuete and sautee

7) Pour vinegar and let simmer for 10 to 15 minutes (do not stir)

8) Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it's not cooked yet)

9) Add bell pepper and siling labuyo (hot pepper -- optional)

PINAKBET

ingredients

* ? kilo pork with fat (cut into very small pieces)
* 3 tablespoons oil
* 1 1/2 cup water
* 2 medium size Ampalaya (cut into 8 pieces each)
* 2 medium size eggplants (cut into 8 pieces each)
* 6 pieces okra (halved)
* 6 pieces tomatoes (quartered)
* 1 small garlic head (minced)
* 2 small onions (diced)
* 1 small ginger (sliced)
* 4 tablespoons bagoong isda
* Pinch of pepper

directions
1. In a pan, cook pork until lightly crispy, set aside.
2. Saute garlic, onion, tomatoes, and ginger in the porkfat and mix in pork.
3. In a casserole, boil water with bagoong.
4. Add in the pork and spices.
5. Add all the vegetables and cook.
6. Serve hot.

Beefy Nilaga Soup

ingredients

One pack beef shanks (with bones)
Cabbage, cut and wedged
chinese cabbage, stems cut crosswise
one potato, cubed
onions, chopped
salt to taste (about 3/4 tsp)
beef bouillion (optional)
water (aproxiamately 4 cups)
deep pot

Directions


Boil cut pieces, e.g., cubes of beef shanks in water filled enough to cover the pieces..
Cover the pot partially only so as not to boil over.
Boil for 2.5 to 3 hours, or until meat is tender, and detaches easily from bone.
Halfway through boiling, add onions, salt and bouillion cubes (2 pieces)..
When beef is done or nearly done, add the potatoes
When the potatoes are nearly done, add the vegetables.
Boil about 3 minutes more for the beggies, then turn off and serve.

Pork Kilawin

Ingredients:
1 kilo pork
1/3 cup soy sauce
1/2 cup Vinegar
2 medium onions, chopped
4 cups of water
1 teaspoon salt

Instructions:
In a casserole, put pork in water and some salt.
Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
Remove pork from water.
Slice the pork into bite sized pieces while still hot.
Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
Serve immediately!

Bicol Express

Ingredients
400 grams of sili na mahaba (long green chillies, almost chartreuse in color, they are mild in spice)

Two large pork chops, de-boned and sliced into thin strips

4 cloves of garlic, smashed and chopped up fine with some salt sprinkled on them

1 large onion, chopped fine

3 cups of EVCO or thick coconut milk

2 teaspoons of good bagoong (preferably without the nuclear red food coloring)

Instructions
Remove the stems from the chillies. ex3Take half of the chillies, slicelengthwise and remove seeds and piths, then cut into 1/2 inch pieces. For the other half of the chillies, cut into 1/2 inch pieces with pith and seeds intact. This formula yields a Bicol Express with some punch, you can adjust heat by increasing the proportion of chillies with seeds and pith in your dish.In a medium sized stainless or enameled pot, combine the EVCO, pork, onion and garlic and bring to a boil. Simmer until the pork is tender, about 10 minutes. ex4Add the sliced chillies and continue cooking until the chillies are just soft and the sauce is thickened. Add the bagoong and stir and cook a minute longer. I like the Bicol Express to be still saucy as I mix it in with my steaming rice for a delicious and spicy meal.

Adobo Chicken with Ginger

INGREDIENTS

1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

DIRECTIONS

1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a cooking pan . Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

LUTONG BAHAY PILIPINAS

a compilations and collections of some popular dishes of Filipino cuisine.

everyday cooking from breakfast to dinner, miryenda and also pulutan..

some desserts and drinks recipes...

feel free to share your recipe here..

professionals and amateurs, even carenderia experts are also welcome...

come share your knowledge ....