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.

HOW TO MAKE ATCHARANG PAPAYA

How to Make Atcharang Papaya –Atchara is a traditional condiment of the Filipinos. It is actually a sweet pickled dish that frequently served with grilled meat and fish. The Asian have many ways how to make Atcharang Papaya and this recipe I am going to share with you is just of those ways. Frequently used ingredient in making Atchara is the raw papaya because it has the best quality for making this condiment and yet cheaper than other vegetables used.

If you are going to find papaya to use, just make sure you are getting the right ones because the ripe papaya is not good in making this condiment and it would only ruin your Atchara. It is not a crime to ask the vendor about the papaya you are going to buy so don’t hesitate to ask. The younger the papaya is, the better Atchara you would make. There are numerous vegatables you can add in the ingredients so don’t be afraid to experiment. Here is how to make Atcharang Papaya:

HOW TO MAKE ATCHARANG PAPAYA

Ingredients

• 8 cups of grated raw papaya
• ½ cup of rock salt
• 2 medium size red bell pepper (julienned)
• 2 medium size carrots (julienned)
• 2 medium size onions (thinly sliced)
• 1 thumb-size ginger (grated)
• 4 cloves of garlic (minced)
• 2 tablespoon of ground pepper
• 2 cups of water
• 2 cups of brown sugar
• 2 cups of vinegar
• ½ cup of raisins
• 2 teaspoon of salt

Procedure

1. In a bowl, combine papaya and rock salt. Mix thoroughly and refrigirate for 12 hours.
2. Rinse the papaya with running water using a strainer.
3. Squeeze until the water ran out.
4. Put the papaya in a bowl.
5. Add the pepper, raisins, bell pepper, onions, garlic, ginger and carrots. Mix well.
6. In a pan, pour in the vinegar and bring to a boil.
7. Add the sugar and salt. Stir well until dissolved.
8. Remove from heat and let rest for 3 minutes.
9. Put the papaya mixture in a bottle jar.
10.  Pour in the vinegar syrup in the jar.
11. Put a cap and seal. Refrigirate for 5 days before using.
12. Best serve with Lechon manok.

HOW TO COOK PAKSIW NA TILAPIA

How to Cook Paksiw Na Tilapia –Here is another Filipino authentic vinegar stew called Paksiw. I have posted some Paksiw recipe here and now we are going to cook this very famous Paksiw Na Tilapia of the Filipinos. This dish is very simple and easy but one thing must not be forgotten when cooking Paksiw Na Tilapia. It is they vinegar. Vinegar is the key ingredient in cooking this dish.

 There are many kinds of fish that can be used in Paksiw. In this recipe, we are going to use the Tilapia. Many local chefs and cooking mothers know how to cook Paksiw Na Tilapia but I am sure all of us have different styles and ways on cooking this dish. Some chefs prefer to cook it with not much vinegar on it. Others want it to be too sour. All of us have our own version of how to cook Paksiw Na Tilapia like what we do on other dishes. This dish is a little similar to the sinigang dish but the sourness of paksiw is stronger than the sinigang and yet has less soup. This dish is very Filipino but you can find people in the United States that know how to cook Paksiw Na Tilapia. Here are the ingredients and the procedure.

 HOW TO COOK PAKSIW NA TILAPIA

Ingredients

½ kilo of Tilapia, 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

Cooking Procedure

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

HOW TO COOK CHICKEN MAMI

How to Cook Chicken Mami –Chicken Mami is one of the best soups when the weather is chilly. I can still remember when I was a kid, my cousins and I used to go to Dacoco, a small eatery somewhere in our town. Mami in Dacoco was great and because of the delicious dishes they served, they had the chance of having a branch not too far from their main branch. Because of the overwhelming demands, the customers had to fall in a line to wait for them to be served with. That was the reason I had learned how to cook Chicken Mami. I couldnt stand the line to wait for my orders so I said to myself why didn’t I cook my own Mami?

I tried to cook this dish until I mastered the recipe. I was glad because at least I won’t have to fall in the line and wait for me to get a bowl of Mami. Cooking this dish is not that hard as I thought. Simple ingredients would make it simple but the still the taste could not be better. If you are going to cook my recipe, you can add some ingredients that you think would be good for this dish. If you are not sure about adding some ingredients, well, you can replace the vegetables or add the amount of a particular ingredient. But one thing must not be forgotten-the egg noodles because this is the best kind of noodle used in cooking Mami. Here is my tutorial on how to cook Chicken Mami:

HOW TO COOK CHICKEN MAMI

Ingredients

½ kilo of egg noodles (blanched)

½ kilo of Boneless chicken (sliced into strips)

1 small size napa cabbage

1 small size carrots (cut into thin strips)

4 hard boiled eggs (sliced)

6 cloves of garlic (minced)

1 medium size onion (sliced)

2 cups of spring onions (chopped)

Salt and pepper to taste

Cooking Procedure

1. In a pot, boil 10 cups of water to be used as broth.
2. Add the chicken. Simmer until cooked.
3. Add the pepper, salt and sliced onions. Simmer for 5 minutes.
4. In a pan, saute garlic until golden brown. Set aside.
5. In the serving bowls, arrange the noodles, cabbage, carrots, eggs, chicken, garlic and spring onions.
6. Pour broth into the serving bowls.
7. And serve while hot.