Friday, December 19, 2014

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO) -it is another way of cooking adobo in the Philippines. Pork is not cheap in the country so there are many alternative meats used in cooking adobo in the Philippines and pig's skin is just one of those meats. Pig's skin is way cheaper than pork tenderloin or just pure pork. You can buy a kilo for only a 80-100 pesos in the market and you can buy it even cheaper if you go directly to slaughter house. There are many dishes that can be cooked with this meat like sisig, kilawin, chicharon (cracklings) and adobo. Making this dish is not so expensive yet delicious and I think skin is a bit healthier than pure tenderloin but I am not sure about that, it is just my opinion. What I am sure about is that you'll like it. This dish is recommended to mummies who are trying to figure out how to save some money without jeopardizing their meals. Here is the recipe:



HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

INGREDIENTS
1/2 kilo pork skin
6 cloves garlic (minced)
1 red onion (thinly sliced)
1/4 teaspoon freshly ground pepper
1/2 cup water
1/2 cup soy sauce
1 teaspoon vinegar
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Slice the skin into strips.
2. In a pot, pour water. Bring to a boil.
3. Add the skin and simmer for half an hour. Remove from broth and set aside.
4. In a pan, heat oil. Saute garlic until light brown.
5. Add the onion and saute until softens.
6. Add the skin and saute for 2 minutes.
7. Add 1/2 cup water or broth, soy sauce and pepper.
8. Simmer for 10 minutes.
9. Add the vinegar and simmer for another 3 minutes.
10. Transfer in a serving dish and serve with rice.

HOW TO COOK ADOBONG BALAT NG BABOY (PORK SKIN ADOBO)

Thursday, December 18, 2014

HOW TO COOK CHAKALAKA (RECIPE)

HOW TO COOK CHAKALAKA (RECIPE) -this dish is a South African spicy dish usually made of beans, onions and peppers. In African provinces, this dish is commonly served with bread sometimes as a filling.  Amasi or sour milk is also one of the common dishes served with Chakalaka. Many versions of this dish are made from various towns of South Africa especially in Johannesburg where this dish has originated. By the looks, you could say this dish is similar to pork and beans. This food is not good for the small children because it is too hot and spicy for them so if you want to cook it for your kids, just put the spices in minimum amount. Here is the simple recipe:



HOW TO COOK CHAKALAKA (RECIPE)

INGREDIENTS
1 can or 15 oz. beans (baked in tomato sauce)
3 tbsp cooking oil
1 large size sweet onion (chopped)
2 small bell peppers
3 red chili peppers (minced)
4 cloves garlic (minced)
2 tsp curry powder
3 tomatoes (diced)
salt and freshly ground pepper to taste

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a pan, heat oil. Saute garlic until light brown.
2. Add onions ans saute until soften. Add the chili, bell pepper, garlic and curry powder. Saute for 5 minutes.
3. Add the tomatoes and bring to a boil. Lower the heat to medium-low heat and simmer for 4 minutes.
4. Add the baked beans, salt and pepper and stir. Cook for 1 minute.
5. Serve with pizza and enjoy!

HOW TO COOK CHAKALAKA (RECIPE)

Wednesday, December 17, 2014

HOW TO COOK GINISANG MAIS WITH AMPALAYA

HOW TO COOK GINISANG MAIS WITH AMPALAYA -Ginisang mais is another sauteed dish in the Philippines. This is one of my favorite vegetable dishes. I like its taste because when I eat it, I can taste that it's like milky or something creamy is included in the ingredients. It is very Filipino because the main ingredients here are some of the main agricultural products of the Philippines. We are going to need "sahog" for this one but you can choose whatever you want as long as It is not going to ruin your ginisang mais. One of the common sahog used is dried shrimp or you can simply use tinapa flakes. In making this dish, you will need corn kernels. You can buy it in the market and ask them to grind it for you or you can slice off the kernels from the corn ear, it is easy to do but a bit messy. Here is the recipe:


HOW TO COOK GINISANG MAIS WITH AMPALAYA

INGREDIENTS
3 cups ground corn kernels
2 cups ampalaya leaves
5 cloves garlic (minced)
1 red onion (thinly sliced)
3 cups water (or more)
1 teaspoon salt
a pinch of MSG
1 cup dried shrimps
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a deep pan, heat oil. Add garlic and saute until light brown.
2. Add the onion and saute until soft.
3. Add the kernels and saute for 1 minute.
4. add the water, bring to a boil and simmer for 20 minutes or until the kernels are almost cooked.
5. Add the salt, dried shrimp, MSG and ampalaya leaves.
6. simmer for additional 3 minutes.
7. Remove from heat and serve with rice.

HOW TO COOK GINISANG MAIS WITH AMPALAYA

Sunday, December 14, 2014

HOW TO COOK ADOBONG PAA NG MANOK

HOW TO COOK ADOBONG PAA NG MANOK -eating chicken feet is part of the Filipino culture. Adobong paa ng manok is a tagalog term for chicken feet adobo. Chicken is very abundant in the Philippines in fact the Pinoys have our own native chickens but it is not the usual ones we are going to use for this dish but the broiler's or cobb vantress' because it is more fleshy than the native ones and easier to find in the poultry and meat section of the markets. Philippines is not the only country who make dishes out of chicken feet like South Korea for instance. Many food shops and food carts in the country offer this kind of dish, in fact, when the sun is setting, street vendors start to come to the downtown area with their carts and grills offering various street foods and Chicken barbecue is one of those. Cooking adobong paa ng manok is not that hard to do and I can say it is one of the easiest dishes to cook. I would like to say that it could be gross if the preparation is not right so make sure the nails and scales  are removed. Here is the easy recipe:


HOW TO COOK ADOBONG PAA NG MANOK

INGREDIENTS
1 kilo chicken feet
6 cloves garlic (minced)
1 red onion (thinly sliced)
2 thumb-size ginger (thinly sliced)
1/2 teaspoon freshly ground pepper
1 cup water
3 pieces red hot chili (optional)
1 cup soy sauce
1 tablespoon vinegar
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the chicken feet by removing its nails and scales. The ones sold in the meat section is already clean from scales but still have nails.
2. In a deep pan, heat oil. Saute garlic until light brown, add onion and saute until soft.
3. Add the chicken feet and saute for 2 minutes.
4. Add the water and ginger and simmer until the water ran dry.
5. Add the soy sauce, vinegar, pepper and chili. Simmer until the sauce thickens.
6. Remove from heat and transfer in serving dish.
7. Serve with rice and enjoy!

HOW TO COOK ADOBONG PAA NG MANOK

Saturday, December 13, 2014

HOW TO COOK GINATAANG TILAPIA

HOW TO COOK GINATAANG TILAPIA -Tilapia is one of the most famous fish in the Philippines. it is very easy to find in the country and in fact you can find it in almost every wet market in the Philippines. Ginataan is one of the usual dish cooked with tilapia because coconut is very abundant in the country and as abundant as tilapia. Ginataan is a Tagalog term for any dish cooked with coconut milk. Coconut and tilapia are not expensive so it is not very expensive to cook. There are many versions of this dish, one of these is the one very similar to bicol express which is super hot because it has tons of chili in it. Here is a simple but delicious Ginataang Tilapia recipe:


HOW TO COOK GINATAANG TILAPIA

INGREDIENTS
1 kilo tilapia
1 cup pure coconut
1/2 cup pure coconut milk combined with 1 cup water
6 cloves garlic (minced)
1 red onion (thinly sliced)
2 finger-size ginger (minced)
6 pieces green chili (siling panigang)
1 1/2 tablespoon salt
1/2 teaspoon freshly ground pepper
1 bundle bokchoy
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the tilapia by removing its gills, innards and scales. You can ask the store keeper to clean it for you. Wash thoroughly to remove slimy odor and substance.
2. In a pot, heat oil. Fry the tilapia half cooked. Set aside.
3. In the same pot, saute garlic until light brown. Add the onion and saute until transparent.
4. Add the salt, pepper and ginger then pour coconut milk and water mixture. bring to a boil.
5. Add the tilapia, green chili and bokchoy, simmer for 5 minutes.
6. Add the pure coconut milk and simmer for additional 5 minutes or until the bokchoy is cooked.
7. serve with hot rice and enjoy!

HOW TO COOK GINATAANG TILAPIA

Labels

aachener printen (1) adobo recipes (3) adobong baboy sa gata (pork adobo in coconut milk) (1) adobong kangkong (1) adobong manok (1) adobong sitaw (2) african recipes (2) afritada images (1) afritadang manok (1) arroz caldo (2) asian recipes (49) ba-wan (1) baked dishes (1) baked macaroni recipe (1) banana bread (1) banana cue (2) bangers and mash (1) batchoy (1) bayerische creme (1) beef asado (asadong baka) (1) beef caldereta (1) beef nilaga (1) beef recipes (14) beef stew recipe (3) beef teriyaki (1) beverages (3) bicol express (2) bicol express images (1) biko (1) bistek (1) bopis (1) bopis images (1) bopis recipe (1) bratkartoffeln (1) bratwurst (1) bread (1) buchteln (1) buco (1) buffalo wings (1) bukayo (1) buko pandan salad (1) buko salad images (1) bulalo (1) bulalo images (1) bulalo recipe (1) bulalong baka (1) buletten (1) burger recipes (1) cake recipes (1) cakes breads and cookies recipes (8) calabasa (1) caldereta (1) caldereta images (1) caldereta recipe (1) calderetang kambing (goat's meat caldereta) (1) camote cue (2) canadian poutine (1) canton (1) chaibo neng (1) champorado (1) chao fan recipe (1) chicken (2) chicken adobo (1) chicken afritada (1) chicken asado (asadong manok) (1) chicken caldereta (1) chicken fettucine alfredo (1) chicken marsala (1) chicken noodle soup (1) chicken recipes (18) chicken sisig (1) chicken teriyaki (1) chicken tinola recipe (1) chicken tocino (1) chili crab recipe (1) chop suey (1) cladereta images (1) coated french fries recipe (1) coco jam (1) condiment recipes (1) crab (1) crispy pata (1) cucumber (1) currywurst (1) dachang bao xiaochang (1) daing na pusit (1) dampfnudeln (1) dan zai (1) desserts (4) diningding (1) diningding na labong at saluyot (1) dried squid (1) dried tofu (1) duck caldereta (calderetang bibe) (1) dumpling (3) easy adobong pusit squid (1) egg drop soup (1) egg recipes (5) eierkuchen (1) escabecheng bangus (1) escabecheng galunggong (1) exotic dish recipes (1) filipino recipes (76) fish and seafood recipes (29) fish tacos recipe (1) flädlesuppe (1) french onion soup recipe (1) french recipes (3) french toast (1) fusion chocolate fondue (1) gaisburger marsch (1) garlic and beans soup (1) german (19) ginataan recipes (3) ginataang langka (1) ginataang sitaw at kalabasa (1) ginisang gulay (1) ginisang gulay images (1) ginisang monggo (munggo) (1) ginisang tahong (1) gongwan (1) goto (1) gourmet peking duck (1) grilled (1) gruenkohl (1) hackepeter (1) halibut casserole (1) hasenpfeffer (1) hibachi chicken (1) hibachi recipes (1) hibachi shrimp (1) houji rou fan (1) how to bake pancakes (1) how to cook (2) how to cook french onion soup (1) how to cook lechon kawali (1) how to make coated french fries (1) how to make fish tacos (1) how to make pichi-pichi (1) ilocano recipes (1) inasal (1) innards (1) italian recipes (1) japanese recipes (3) kaesespaetzle (1) kakanin (1) kalderetang baboy (1) kalderetang manok (1) kartoffelsalat (1) kilawing baboy (1) kimbap (1) knodel (1) kohlrouladen (1) konigsberger klopse (1) korean (16) kung pao (2) kwek-kwek (1) laing (1) laing recipe (1) lasagna (1) leberkäse (1) leche flan (1) lechon kawali recipe (1) liquor (1) lo ba bung baboy (1) mackerel (1) marj morning combo (1) mashed potatoes (1) meat (4) meatballs (1) meatballs teriyaki (1) mett brotchen (1) millet cake (1) mushroom soup (1) mushu pork (1) nilagang baka (1) noodle recipes (6) noodles (2) okoy (1) orange chicken (1) oyster omelet (1) oyster vermicelli (1) paksiw images (1) paksiw na bangus (1) paksiw na pata (1) palabok (1) palitaw (1) pancit (4) pancit lug-lug (1) pansit (1) pasta recipes (6) pastries (2) patatim (1) pellkartoffeln (1) pfannkuchen (1) pfefferpotthast (1) pichelsteiner (1) pickles (2) pinakbet ilocano style (1) pinakbet tagalog style (1) pineapple chicken (1) pininyahang manok (1) pininyahang manok images (1) pininyahang manok recipe (1) pocherong manok (1) polvoron (pulburon) (1) pork (3) pork adobo with potatoes (adobong baboy) (1) pork caldereta (1) pork igado (1) pork insarabasab (1) pork kebab (1) pork meatballs (bola-bolang baboy (1) pork menudo (1) pork recipes (24) pork sinigang (1) pork sinigang (sinigang na baboy sa sampalok (1) pork stew (1) pork teriyaki (1) pork tocino (1) pork tofu (1) porridge (1) prinzregententorte (1) puso ng saging ukoy (1) raw dishes (1) recipe blog (1) rellenong bangus (1) rellenong bangus images (1) relyenong bangus recipe (1) rice (2) rice cakes (1) rouladen (1) salad recipes (1) sanbeiji (1) sauerbraten (1) sauerkraut (1) schupfnudeln (1) schweinsbraten (1) schweinshaxe (1) sesame chicken (1) simple chicken balti (1) sinampalukang baboy (1) sinampalukang manok (1) sinbawang tahong (1) sinigang na bagus sa miso (1) siomai (1) sisig (1) skewer (1) snack (1) snack recipes (3) soup recipes (8) spaghetti (1) spaghetti bolognese (1) spaghetti pasta carbonara (1) spatzle (1) special tortang talong (1) spicy (2) spring rolls (1) springerle (1) squid geng (1) stew recipes (3) stir fried vegetables (1) stollen (1) sun cakes (1) sweet and sour (1) szechuan chicken (1) taiwanese (1) tinola images (1) tinolang manok (1) tokneneng (1) tokwa't baboy (1) topfenstrudel (1) ukoy (3) vegetable recipes (22) vegetarian (1) weihnachtsgans (1) weisn hendl (1) wibele (1) won ton soup (1) yi mian (1) zwiebelkuchen (1)

FeedBurner FeedCount

Followers

NETWORKEDBLOGS