HOW TO COOK SIMPLE BANGERS AND MASH

How To Cook Simple Bangers And Mash –Here is another English dish, it is called Bangers and Mash which is actually a combination of sausages and mashed potatoes. Its name is a funny name for a serious food. Commonly used is the Cumberland sausage because many find it best for this dish. Bangers and Mash is sometimes served with onion gravy, or fried onions, peas and beans.

This dish is commonly served in many fast food chains all over the country and that is why Bangers and Mash is called British Working-class dish. Back in college, I had a British friend who I used to hang out with. He taught me how to cook Banger and Mash in his flat. I was amazed that this dish could be that simple and easy to cook. Although there are many types of this dish, I still managed to make my very own version of this dish and I made it simple because not most of us would like to spend little bit more than what we ought to spend for food. In this recipe, I did not use the Cumberland sausage but you can use your ordinary sausage. Try to replace other ingredients if you fell like not using that particular ingredient but make sure you would not ruin the taste. Here is how to cook simple Bangers and Mash:

HOW TO COOK SIMPLE BANGERS AND MASH

Ingredients

• 4 pork sausages
• 4 tablespoons of olive oil
• 2 large size onions (thinly sliced)
• 1 ½  cup of chicken broth
• 4 tablespoon of red wine (any fruit wine will do)
• 1 tablespoon of all-purpose flour
• 4 large potatoes (chopped)
• 1 ½ cup of evaporated milk
• ½ cup of butter
• Salt and pepper to taste
• Additional ½ cup of butter

Cooking Procedure

1. In a pan, put 2 tablespoon of oil and 2 tablespoon of butter.
2. Cook and stir until caramelized. Set aside.
3. In a pot, pour in water. Add the potatoes and simmer until cooked.
4. In a pot, pour in water. Add the sausage and simmer until cooked.
5. In the same pan, add the onions and stir until caramelized.
6. Add the flour and stir until the flour is scattered all over.
7. Add the red wine and stir.
8. Add the chicken broth and simmer for 15 minutes or until the liquid evaporated.
9. Add salt and pepper.
10. Mash the potatoes with colander or anything can mash them.
11. Add the milk and the additional butter and mash the potatoes with them thoroughly.
12.  Season with little salt and pepper.
13.  In another skillet, pour in the rest of the oil and butter. Stir until molten. Add the sausages, cook and stir until caramelized.
14. Put the potatoes on a plate, add the caramelized sausage. Pour the onion gravy over the sausage and serve.

HOW TO COOK CHAMPORADO

   How To Cook Champorado –It is a kind of porridge cooked with chocolate flavorings. Commonly used used ingredient is the glutinous rice which we call malagkit in Tagalog. This sweet rice dish is one of the best snacks of the Filipinos and also it serves as breakfast. If you are going to think about the flvorings, you might say Champorado is expensive but no, because instead of using chocolates, cocoa is used and there are several types of it like the blocks and the powder.

   In some cases, you won’t find cocoa in the shops or grocy stores, you could use the chocolate drinks for the kids but remember that you need to adjust the amount of the sugar you would use because those chocolate drinks are already sweet. This recipe I am going to share with you is just the simple and easy one. You may add more cream or something to add a little creamy taste. Here is how to cook Champorado:

HOW TO COOK CHAMPORADO

INGREDIENTS

½ cup of cocoa powder

1 cup of glutinous rice (malagkit na bigas)

½ cup of brown sugar

½ cup of heavy cream or condensed milk

2 ½ cups of water

1 cup of warm water

COOKING PROCEDURE

1. In a pot, boil the water.
2. Add the glutinous rice. Simmer. Stir occasionally to make it thick.
3. In a cup of warm water, dilute the cocoa powder.
4. Add the diluted cocoa in the pot. Stir thoroughly.
5. Add the sugar. Simmer and keep on stirring until the texture becomes thick.
6. Pour in a serving bowl.
7. Pour milk over it and serve while hot.

HOW TO COOK ARROZ CALDO (ARROZ CALDO EASY)

How To Cook Arroz Caldo (Arroz Caldo Easy) –This is a very old dish that originated in China and brought to the Philippines by the chinese merchants. Because of its delicious taste, the Filipinos adopted this dish and as time passed by, Arroz Caldo became a traditional dish of the Filipinos. This dish is actually a kind of Chinese congee and since the Philippines had been colonized by Spain, the Spaniards named it Arroz Caldo. This Arroz Caldo is a rice dish Combined with chops of chicken and some common spices and this dish is in fact one of the favorite dish during rainy days in the Philippines and during winter in China. This dish is very Asian and most of the Asian countries have their own version of it.

In the city where I grew up when the sun sets, small food carts are roaming the downtown area to offer and serve Arroz Caldo to the people who do not have the time to cook for dinner and to the people who have several minutes left before their graveyard shift starts.

In this recipe, we are going to cook this simple and easy Arroz Caldo. This is just a simple recipe and you can add some ingredients that you might want to add. Here is how to cook Arroz Caldo:

HOW TO COOK ARROZ CALDO (ARROZ CALDO EASY)

Ingredients

½ kilo of chiken (cut into serving sizes)

2 cups of uncooked rice (soaked up in water for 30 minutes)

1 ½ Liter of water

6 cloves of garlic

2 thumb-size ginger (thinly sliced)

1 medium size onion (thinly sliced)

Fish sauce to taste

1 teaspoon of freshly ground pepper

¼ cup of Safflower

3 tablespoon of cooking oil

3 eggs (whisked)

! cup of chopped spring onions

Cooking Procedure

1. In a pot, saute garlic until light brown.
2. Add the onions, saute until transparent.
3. Add the ginger, saute for half a minute.
4. Add the chicken and stir until the chicken turns color into light brown.
5. Add the fish sauce, stir a little bit.
6. Add the water and rice and bring to a boil.
7. Simmer for 30 minutes or until the rice is cooked.
8. Stir occasionally to make it a little thick.
9. Pour in the egg, stir while pouring in the egg.
10.  Add the Safflower and simmer for another minute.
11.  Scatter some spring onions and serve with calamansi or lemon.

HOW TO COOK BEEF POCHERO (POCHERONG BAKA)

How To Cook Beef Pochero (Pocherong Baka) –Few days ago I posted the Pocherong Baboy recipe and this time we are going to discuss how to cook Pocherong Baka. This dish is not hard to cook unlike the other international dishes fancied by many of us. I am going to share with you this recipe because many of us prefer the beef rather than the pork. But if you are going to ask me which one would I prefer, well, for me as a local chef, I like them both. They are even not only in cooking Pochero but also in cooking meat dishes, and of course it still depends on how the meat is cooked. I fisrt learned how to cook Beef Pochero when I was figuring out how I would cook the beef we had in our fridge. I asked my mom for some help and she did. By looking at the ingredients, I thought Pochero was hard and tricky but I was wrong. No bragging but yes, cooking this dish is easy. Here is how to cook Beef Pochero, click here for the pork pochero recipe, just replace the pork with beef.

HOW TO COOK PORK CHICHARON (CHICHARONG BABOY)

    Pork Chicharon or Chicharong Baboy is a famous crackling in the Philippines. It has many variations too. It became famous in the United States because of its crispy texture and taste combined with the sour and spicy dip. The Filipinos have many ways how to make chicharon.

  My mother grew up in a town where the people prefer to make Pork Chicharon and the Carabeef Chicharon. In the province where I was born, the locals make either Pork or Carabeef Chicharon so my mother taught me how to make both of them. I haven't shared with you how to make the Chicharon. This recipe I am going to share with you is how exactly my mother makes Pork Chicharon. Here is the recipe:

INGREDIENTS
1 kilo of pork skin
Oil for deep-frying
1 tablespoon of fine salt
1/2 teaspoon of monosodium glutamate
1 tablespoon of pepper powder
your favorite vinegar dip

PROCEDURE
1. In a pressure cooker, boil water.
2. Add the pork skin and simmer for 30 minutes.
3. Remove the pork skin from the water and slice into 1/2" x 1/2" cubes.
4. In a screen, dry the porl skin under the sun until firm.
5. In a deep pan, pour-in enough oil to cover the pork skin for deep-frying.
6. Heat the oil at 190 degrees Celcius.
7. Pour-in the sliced skin pork little by little. Fry until it puffs up and become crispy.
8. Roll over the paper towel to remove excess oil.
9. Put in a bowl, scatter salt, pepper and monosodium glutamate over it.
10. And serve with your favorite vinegar dip.