HOW TO COOK PORK TERIYAKI

HOW TO COOK PORK TERIYAKI

I like Pork Teriyaki, the meat, the rice, the garlic. Pork Teriyaki is actually one of my favorite dishes. I wanted to cook it when our family had visitors and most of them liked my Pork Teriyaki. What I really like in Pork Teriyaki is that the meat is juicy and I like the rice. So I would like to share with you my recipe. This is easy and not hard to cook unlike the other dishes I have shared with you, just read and follow. Here is how to cook my Pork Teriyaki.

INGREDIENTS:

½ kg boneless pork

2 cups of water

1 cup of rice

2 tablespoon all-purpose flour

10g broth cube

1/8 cup soy sauce

1 tablespoon sugar

3 cups string bean (chopped)

2 tablespoon chopped fried garlic

PROCEDURE:

1. Boil water in a pan. Put the uncooked rice stir and simmer until the rice is cooked.

2. Slice the pork into about ½ centimeter thin strips.

3. Gather the flour, broth, soy sauce, sugar, and garlic into a bowl and mix thoroughly.

4. Set another frying pan over medium heat, saute the meat until brown.

5.  Pour the flour into the pan with the strip, and stir.

6. Let it boil and stir until the mixture becomes thick.

7. Put the rice in a small bowl and add the pork onto it and serve.

There it is! That is my cooking pork teriyaki tutorial.

HOW TO COOK BULALO

Bulalo or Bone Marrow Soup is one of the best traditional dishes in the Philippines and how to cook it is very easy. I like this dish because of its rich and delicious soup combined with vegetables. This is the best dish for me during rainy days season, and you feel me. Cold noon with hot soup would be perfect right?

It was raining when I woke up this morning and the air was crisp. I couldn’t help myself thinking of anything I could do today and one thing came up to my mind- this is the perfect time for this dish! I had cooked it several times before but this time was like I barely know how to cook Bulalo so I asked my mom for the recipe because she is the one who taught me this dish. And now I am blogging it not just for the future referrence but to share it with you. Here is my bulalo recipe, fellas:

INGREDIENTS

1 kg beef bone marrow

1 kg beef meat

1 medium size onion, sliced

2 pcs potatoes cut into quarters

2 pcs banana, cut into halves

1 medium size cabbage, cut into quarters

1 ½ liters of water

Salt and pepper to taste

PROCEDURE

1. Drop the bone marrow and meat in boiling water and let it boil for 5 minutes.
2. Remove the meat and marrow and rinse thoroughly with running water.
3. In a pot, boil 1 ½ liter of water.
4. Add the onion, meat and marrow and simmer until the meat is tender.
5. Add the potatoes and bananas. Simmer until the vegetables are cooked.
6. Add salt and pepper.
7. Add the cabbage and simmer until cabbage is cooked.
8. Remove from heat and serve.

HOW TO COOK CHICKEN CALDERETA (CALDERETANG MANOK)

HOW TO COOK CHICKEN CALDERETA (CALDERETANG MANOK)

  Chicken Caldereta or Calderetang Manok is a traditional dish in the Philippines. This has many variations too. It became popular in the United States because of its thick sauce and vegetables combined with the juicy taste of chicken. The Filipinos have many ways how to cook caldereta.
My grammy grew up in province where the people prefer to cook Chicken Caldereta rather than Pork Caldereta. In the town where I grew up, the people cook both Chicken and Pork Caldereta so my mom taught me how to cook both of them. I have shared with you how to cook Pork Caldereta.This recipe I am going to share with you now is how exactly my mom cooks Chicken Caldereta. Here is the recipe:

INGREDIENTS:

1 kg chicken, cut into serving pieces

3 pcs potato, cut into cubes
3 pcs caroot, cut into cubes
3 pcs green bell pepper, cut into cubes
3 pcs red bell pepper, cut into cubes
1 medium size onion, sliced
6 cloves of garlic, minced
2 cups of instant tomato sauce
½ cup liver spread
¼ cup cheddar cheese
Salt and pepper to taste
1 cup water

PROCEDURE:

1. Saute bell peppers together with carrots and potatoes for 5 minutes.
2. In another pan, saute garlic and onion until light brown.
3. Add the chicken and stir until the meat is light brown.
4. Add all the ingredients, stir well and simmer until the meat is tender.
5. Remove from heat and serve.

HOW TO COOK PAKSIW NA BANGUS

Paksiw na Bangus is very easy to cook. It is as simple as ABC. But one thing should never be forgotten when cooking it, the vinegar. The most popular fish that is used in Paksiw is the Bangus because of its milky taste and the price is less than other fish. I am going to share with you my Paksiw na Bangus recipe and the good thing here is that you can use sorts of fish like Galunggong or tilapia. Here is my paksiw:

INGREDIENTS

½ lb Bangus or milkfish, cut into serving sizes

¼ cup of sliced ginger

5 cloves skinless garlic

1 onion, sliced

1 cup of white vinegar

2 small long eggplant, sliced

5 pcs green chili

Salt to taste

PROCEDURE

1. Pour in the vinegar in pot.
2. Add desired amount of salt, stir.
3. Add the Bangus.
4. Add the remaining ingredients.
5. Simmer in medium heat until the eggplant is cooked.
6. And serve.

IMAGES FOR PAKSIW NA BANGUS

HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)

HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)

Let us talk about how to cook Tinolang Manok in Filipino style. This is one of my favorite Filipino dishes. I love the soup and the juicy chicken meat. I was wondering why my mom’s tinola was different from my grandma’s and I found out that in my mother’s hometown, they use papaya in their tinola but in my grandma’s hometown, they use sayote. Well, we are not going to have a debate here. It is up to you which one you would prefer. In cooking this dish, many vegetables can be added like chili leaves or malunggay leaves. Just don't be afraid to experiment. And if you are looking for the best chicken for your Tinola, the Philippines native chicken would be the best because it is way tastier than the ones sold in the meat shop. Another advice is make sure your blood pressure is normal before eating this dish because it can cause you high blood pressure. Here is how to cook Tinolang Manok (Chicken Tinola):

INGREDIENTS

1lb chicken wings

1 tbsp ginger, minced

1 medium size onion, sliced

2 cloves garlic, minced

4 tbsp vegetable oil

5 cups of water

1 small size green papaya, cut into cubes

1 cup spinach

Salt to taste

PROCEDURE

1. In a deep pan, heat oil, saute ginger and garlic until brown.
2. Add onion saute until transparent.
3. Add chicken, stirfry until the meat is light brown.
4. Add water. Simmer until the chicken is half-cooked.
5. Add salt according to your taste.
6. Add Papaya and simmer until the papaya is cooked.
7. Add spinach and simmer in low heat for 3 minutes.
8. Remove from heat.
9. Transfer to the serving bowl and serve.

IMAGES FOR

HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)