Archive for April, 2007
Dinuguan Recipe
1/2 kilo pork ( liempo or pork belly)
2 tbsp. cooking oil
2 cloves garlic, chopped
1 medium sized onion, sliced
2 cups pork liver, sliced into cubes
1/2 cup vinegar
2 tbsp. patis
1 tbsp. salt
1/4 tbsp. MSG
1-1/2 cup pork meat stock
1 cup pig’s blood
2 tsp. sugar
3 pcs. Green chili peppers
1/4 tsp. oregano
Pininyahang Manok Recipe
1 kilo chicken, sliced in 2 inches
1/2cup silantro, chopped
1/2 cup onion, chopped
1 Tbsp. dried ginger
1 Tbsp. cornstarch (dissolved in ¼ cup water )
1 cup cooking oil
2 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. soy sauce
2 cups pineapple chunks
1 cup pineapple juice
1 cup 7-UP or sprite
Pork Hocks With Chestnuts (Pata With Castaňas)
1 pork pata from the front leg
1/4 kilo lean pork, cubed
2 teaspoons soda
For the marinade:
1/2 cup soy sauce
1/3 cup brown sugar
1 bay leaf
1 teaspoon cracked peppercorns
250 grams castaňas or chestnuts, cooked and peeled
Kare Kare Recipe
1 pc. oxtail (buntot ng baka)
1 pc. oxleg (pata ng baka)
4 pcs. eggplants
2 bundles sitaw or stringbeans
1 bundle pechay
1/4 head cabbage
6 cup water
1/2 cup achueta seed for coloring (diluted in 1/2 cup water)
1/4 cup cooking oil
1 head garlic, chopped
1 onion, sliced
1 cup ground peanuts
1 cup toasted ground rice
salt, vein
banana blossoms
Roast Capon ( Roast Castrated Chicken )
1 large capon about 2.5 kilos
2 tsps. salt
1 tsp. pepper
1 tsp. MSG
Mayonnaise or butter for basting