HOW TO COOK PATATIM (PATA TIM)

This Patatim recipe is not mine. I just got this recipe from my friend because she asked me to blog it. I did not make any adjustment on the amount of the ingredients as well as the procedure. Patatim is not in my frequently cooked dishes list but i can guarantee you that this dish could be one of your favorite dishes because of the good combination of pork and sauce. My mother knows variations of Patatim but she said this one is different, she tried to cook Patatim using this recipe and the outcome was very good. The taste was different but as delicious as the other versions of it. Here is how to cook it:

INGREDIENTS

1/2 cup low sodium soy sauce
4 tbsp cup vinegar
6 cups of Pork broth
1 pcs medium size pork hind leg (cut into serving sizes)
1 tbsp cornstarch

Fish sauce to taste

2 pcs bay leaves

1 tsp peppercorn

1 tbsp vegetable oil

6 cloves garlic (minced)

1 medium size onion (minced)

½ cup of brown sugar 

COOKING PROCEDURE

1. Boil the pork until the meat is tender and almost falling off the bones.

2. In a pot, sauté the garlic and onions until light brown.

3. Add the rest of the ingredients except the pork.

4. Bring to a boil and simmer until the sauce is thick.

5. Put the pork in a serving plate.

6. Scoop some sauce and pour over the pork and serve. 

HOW TO MAKE PALITAW

This is a tutorial of how to make Palitaw. Palitaw is a traditional food in the Philippines. The locals call it as one of the mga kakanin sold in small food shops, street vendors, and some native cake stores. Palitaw is one of the best snacks I ever had because it is very delicious yet cheaper than the burgers and pizzas. Palitaw is very easy to make but it has one ingredient that is not easy to find-the galapong. Galapong as the main ingredient in making Palitaw is not common in supermarket and groceries but there is one place where you may ask for it, it is the rice store. Supposing you have your galapong already and you are about to make Palitaw now, I am going to walkthrough you with this recipe:

INGREDIENTS

1 lb of Galapong or malagkit na bigas (rice dough)

4 cups of grated coconut

1 cup of white sugar

Sesame seeds (toasted)

Water

COOKING PROCEDURE

1. Make fractions of the galapong into several pieces according to your desired size.

2. Make a ball-like shape and flatten to make a saucer-like shape.

3. Boil some water about 6 inches deep. Drop the galapong into the boiling water. To know if the galapong is cooked is when it surfaces.

4. Remove the cooked galapong out of the boiling water.

5. Scatter some grated coconut, sugar and sesame seeds over the galapong and serve. 

HOW TO COOK GINATAANG SITAW AT KALABASA

Here is another recipe, my Ginataang Sitaw at Kalabasa which is actually one of my favorite vegetable dishes. I don’t know where Ginataang Sitaw at kalabasa was originated but one thing is I am sure of. It is a Filipino Authentic food. I can’t remember when was the first time I had ginataang Sitaw at Kalabasa, I am just sure that my mother always said to me “kumain ka ng gulay para lumusog at lumakas ka”. My Ginataang gulay is not from my mother but inspired by my grandmother’s very own Ginataang Sitaw. No offense to my mother but my Granny’s is better, haha! But of course, there are numerous dishes where my mom rules. So here is my very own recipe:

INGREDIENTS

½ kg of sitaw (string bean) cut indesired length

2 cups of Kalabasa (squash or pumpkin) cubed

¼ kg of boneless pork (cut into small cubes)

½ cup of dried juvenile shrimps (kuros)

6 cloves of garlic (minced)

1 medium size onion (thinly sliced)

½ cup of sliced ginger

½ tsp groud pepper

Oil

2 tbsp oyster sauce

Fish sauce (patis) to taste

Cocomilk (instant or fresh) in desired amount

Water

PROCEDURE

1. Saute garlic and onions until the garlic is brown.
2. Add the ginger, fish sauce, pepper, pork and dried shrimp.
3. Saute and the meat is light brown.
4. Add a little bit of water. Simmer until the pork is tender.
5. Pour in the cocomilk. Stir a little.
6. Add the sitaw or string bean and Kalabasa. Simmer until the Sitaw and Kalabasa are cooked.
7. And serve.                                                                                                                                 Ginataang Sitaw At Kalabasa Images

HOW TO COOK PAKSIW NA PATA

HOW TO COOK PAKSIW NA PATA

This is my Paksiw Na Pata recipe that you would love because it is ver easy and does not require much effort. This easy Paksiw Na Pata recipe came from my mother. I asked her for it when I had visitors to come. I did not know what to cook that time so i asked my friends what dish they would love to eat and their answers were Paksiw Na Pata, Paksiw Na Bangus and Caldereta. So I picked the first and the last. But the problem was I did not know how to cook Paksiw Na Pata that time. Man that was a problem! I did not know my mother knows how to cook it and I was glad when she said “yes, that won’t be a problem”. I am not giving you a little trivia this time because I don’t know where this dish originated. What I know is that Paksiw Na Pata is a traditional dish specially in Bulacan. It is so easy to cook so you can still play your favorite social networking games on facebook. Here is the recipe:

INGREDIENTS

1 pork leg (chopped)

1 medium size Banana blossom or Puso ng Saging (cut into 4)

1 tsp whole pepper

5 cloves of garlic (crushed)

1 cup of vinegar

2 cups of water

2 tbsp brown sugar

Salt to taste

 

PROCEDURE

1. Combine all the ingredients in a pot.
2. Boil and simmer until the meat is tender.

HOW TO MAKE PUSO NG SAGING UKOY (BANANA BLOSSOM)

HOW TO MAKE PUSO NG SAGING UKOY (BANANA BLOSSOM)

Here is another Ukoy recipe which I am sure you’re gonna like. This Ukoy is made of Banana Bud or Puso ng Saging. I have shared with you my Calabasang Ukoy before and now I am going to share with you how to cook or make this deicious dish, my Banana Blossom Ukoy.

Banana is grows in a tropic climate like in South East Asia so it grows in the Philippines. There are numerous ways the Filipinos have to cook Puso ng Saging and one of these is Ukoy. Like my Calabasang ukoy, this dish is made most specialy for the Puso ng Saging haters. Many of us don’t like Puso ng Saging because of the awkward feeling in the mouth after eating it. But there is a way to get rid of this feeling without sacrificing the mouthwatering taste of this dish. All you have to do is to squeeze it until the extract is almost gone. I really love this food as snack or merienda, specialy when you combine it with chili hot-vinegar. Are you ready to make some for yourselves? Here is how to make Puso ng Saging Ukoy:

INGREDIENTS:

For patties

4 cups of Chopped Puso ng Saging (banana blossom)

1 medium size onion, chopped

½ cup of carrots (grated)

½ cup of cornstarch (all-purpose flour will do)

2 eggs, beaten

Cooking oil

½ tsp ground pepper

Salt to taste

For dip

1 cup of vinegar

5 cloves of garlic, minced

1 small size onion, minced

Salt and pepper to taste

PROCEDURE

1. In a deep pan, heat oil of 1 inch deep.
2. Combine all the ingredients for patties in a bowl. Mix thoroughly.
3. Scoop mixture of Puso ng Saging and shape into patties.
4. Fry patties one side after another until golden brown.
5. Dry the excess oil with paper towels.
6. Combine all the dip ingredients.
7. And serve.

HOW TO COOK PORK KILAWIN (KILAWING BABOY)

HOW TO COOK PORK KILAWIN (KILAWING BABOY)

Kilawing Baboy recipe is easy to find but it is hard to find the version you would really love to cook and eat. Kilawin is an authentic Filipino dish and you can easily find it in small restaurants, food shops, turo-turo, carenderia, etc. Kilawing Baboy is always present at the reception whenever there is an occasion like weddings or reunions. What I love in Kilawing Baboy is the taste of vinegar combined with the taste of pepper, onion and garlic plus the juicy taste of Pork and liver. Kilawing Baboy also is one of the favorite “pulutans” of the beer drinkers in the Philippines. And another good thing about this dish is that it is cheaper compared to the other meat dishes and it is easy to cook. I had my first Kilawin to cook back in high school. I asked my mother for the recipe and I made few changes to it. Here is how to cook Kilawing Baboy:

INGREDIENTS

1 kg of boneless pork (sliced into bite size)

½ kg pork’s liver (sliced into bite size)

1 cup of onion (sliced)

1 head of garlic (crushed)

1 cup of vinegar (natural or chemical)

1 tsp of ground pepper

½ cup of water

Salt to taste

PROCEDURE

1. In a bowl, combine all the ingredients except for the pork and liver.
2. Add the pork and liver and marinate for about 1 hour.
3. Put the all the ingredients including the marinade mixture into the pot and simmer until the pork is tender.
4. Have a taste so that you can add some salt if you want to.
5. Rmove from heat and serve.

HOW TO MAKE PORK TOCINO (TOCINONG BABOY)

HOW TO MAKE PORK TOCINO (TOCINONG BABOY)

My Pork Tocino recipe is not a recipe used by the meat processing plant in the Philippines. It is a very home-made-recipe. I have no idea how the processing plants make it. This dish is easy but the process takes a little bit longer than the other dish. Pork Tocino is very popular in the Philippines but I don’t know if this dish originated here in the Philippines. There are many ways the Filipinos have to make Pork Tocino. I got my recipe from my relative somewhere in Bulacan. I just made a little change to it to suit my taste. Tocino is one of the kiddos favorite dishes so if you are one of those trying hard mums to convince their kids to eat, well this is the one for you. Here is how to make Pork Tocino:

INGREDIENTS

5 lbs of boneless pork

2 tsp of phospate

3 tsp curing salt

1 ½ cup of sugar

1 head of garlic (crushed)

3 tbsp Vodka or Gin

½ cup of water

1 ascorbic acid tablet or the vitamine C tablet (crushed)

PROCEDURE

1. Thinly slice the pork and put in the fridge.
2. In a glass bowl, add all the remaining ingredients, mix well.
3. Add the sliced pork and soak up for one day.
4. Put in a packing bag and put in a freezer for 2 days.

HOW TO MAKE LECHE FLAN

HOW TO MAKE LECHE FLAN

This Leche Flan recipe is my mom’s and I would like to share it with you for I know nobody hates Leche Flan because of its creamy and sweet taste. I remember the first time I had this dessert, my mother brought me this looking disgusting yellow thing and I said to her “mom what is that!? That is gross! That looks like ****!” then she said “it only looks gross because it is deformed but it tastes like heaven” and she smiled. I trust her so I had one and wow! The taste was really great. I asked her what was its name and she said this is called Leche Flan. I asked her, why you were not making this food back home? I can barely remember the next thing she said, all I can remember is the taste of Leche Flan. It used to be my favorite, I mean top of my favorites until tons of desserts came to my life, but of course Leche Flan is still one of my favorite desserts. Here is how my mother cooks Leche Flan. I hope you can make your versions or ways how to make Leche Flan being inspired by this recipe.

INGREDIENTS

10 egg yolks

1 medium size can of condensed milk or heavy cream (about 350-400g)

1 medium size can of evaporated milk (about 350-400g)

2 tsp of vanilla (maple syrup will do)

1 cup of brown sugar

Water

PROCEDURE

1. In a saucepan, dissolve sugar in boiling water.
2. Let it boil until the sugar is thickened.
3. In a Leche flan moulds, spread dissloved sugar on the bottom.
4. In a bowl, combine all the remaining ingredients and whisk thoroughly.
5. Pour the egg mixture into the moulds and cover with aluminun foil.
6. Bake the oven for 40 to 45 minutes in 370 degree heat. If your oven is jammed, you may steam it in a large pot for 30 minutes.
7. Remove from oven, cool it down and refrigirate.

HOW TO COOK PORK MENUDO

HOW TO COOK PORK MENUDO

I love Pork Menudo. It is a traditional dish in the Philippines but actually did not originate here. Pork Menudo has many versions too because many countries have learned to cook it. It became popular in the United States when the Spaniards reached America during the time of Captain Hernan Cortez. Pork Menudo became known for its good combination of ingredients specially the meat and liver. I have learned how to cook Pork Menudo back in college. I would like to share with you my Pork Menudo recipe. Here, it is:

INGREDIENTS

1 lb pork tenderloin (cut into small thick strips)

1 lb pig’s liver (cut into small thick strips)

1 green bell pepper (diced)

1 red bell pepper (diced)

2 medium size potatoes (diced)

½ cup of green peas

1 medium size carrots (chopped)

1 cup broth

4 tbsp cooking oil

6 cloves garlic (minced)

1 medium size onion (chopped)

Salt and pepper to taste

PROCEDURE

1. Im a pot, heat oil.
2. Saute garlic and onion until light brown.
3. Add the pork and liver, stir-fry until the meat is light brown.
4. Pour in the broth. Simmer until the pork is tender.
5. Add all the remaining ingredients.
6. Simmer until the green peas are cooked.
7. Add a lil bit of salt and pepper according to your taste.
8. And serve with rice.

My mother knows numerous variations of this dish. One of these is the Sweet Pork Menudo.

HOW TO COOK CHICKEN SISIG

HOW TO COOK CHICKEN SISIG

It is the Chicken Sisig I just recently discovered. I did not even know this dish existed. I was amazed when I had my first Chicken Sisig back last month because of the extra ordinary taste. Chicken Sisig is great for beer drinkers as pulutan. I was thinking if i could make myself my very own Chicken Sisig recipe so I decided to gather informations about this dish. I asked my friend who used to be a chef in a local restaurant for the recipe but i made a little changes to it. I tried hard to find the best way how to cook it. I even asked my mother for a little help until I made it. Here is how to cook Chicken Sisig:

INGREDIENTS

1kg of boneless chicken

3 cups of onion (chopped)

3 pcs red chili pepper (chopped)

1 cup of butter

Soy sauce to taste

Calamansi or Lemon juice

Vinegar to taste

PROCEDURE

1. Mix all the ingredients in a small bowl except chicken. Every amount of soy sauce, calamansi and vinegar must be according to your taste.

2. Chop the Chicken into small pieces about 1/4x1/4 inch.

3. Saute the meat until brown.

4. Pour in the mixture. Stir for 1 minute and remove from heat.

5. And serve.

Note: You may use pork brain if you want because like i said it is the original ingredient for Chicken Sisig.

HOW TO COOK GINISANG GULAY (STIR-FRIED VEG)

HOW TO COOK GINISANG GULAY (STIR-FRIED VEG)

Ginisang Gulay Recipe: Many of us don’t really like vegetables. It is always their problem how to make it through the meal without eating vegetables. I used to eat Gulay since I was a kid. My mother kept saying “kumaen ka ng gulay para pumogi ka”. Well, nobody wants to get ugly so I did believe her, I would even want to ask her to cook Gulay everyday instead of cooking meat. So I grew up eating vegetables and I learned how to cook ginisang gulay or even the Tagalog dish called bulanglang. My mother taught me how to cook gulay in many ways. One these ways is dish I am going to share with you. Here it is:

INGREDIENTS:

½ cup carrots

1 ½ cup button mushroom (quartered)

2 cups young chicharon peas (snow pea) stringed

 (garlic sauce)

2 tbsp cooking oil

3 tbsp garlic (minced)

1 tbsp ginger (minced)

¼ cup spring onion (minced)

(seasoning sauce)

1 ½ tbsp corn starch

3 tbsp oyster sauce

1 tsp olive oil

1 ½ cups chicken broth

Salt to taste

PROCEDURE:

1. Blanch the carrots, mushrooms and chicharo separately, set aside.
2. In a frying pan, heat cooking oil, saute garlic, ginger, and spring onion.
3. Mix together all the seasoning sauce ingredients. Pour  the sauce into the garlic sauce mixture.
4. Add the blanched vegetables and stir-fry until cooked.
5. Serve.

HOW TO MAKE BUKO PANDAN SALAD (BUCO SALAD)

In this recipe, we are going to talk about a very popular Buko Salad or Buco Salad. I love Salad because of its creamy and sweet tastes. I knew how to make it when I was in high school. My mother taught me how to make tons of salad but this one is my favorite because it doesn’t require much ingredients and another good thing about Buko salad is that you can use numerous ingredients like raisins, apples, or even pineapples. But one thing I really hate here is the fact that I had to cut the buko open and shred its nut. Man, that is absolutely a nightmare to me haha! But you can ask someone in the market where you bought the buko to shred them for you. Here is how to make Buko Pandan Salad:

INGREDIENTS

6 grated buko (young coconut)

2 bars of gelatin or gulaman

1 medium can of condensed milk

1 medium can of heavy cream

Pandan syrup to taste (use of fresh pandan leaves is better)

About 300 grams of macapuno

½ cup of raisins

PROCEDURE

1. Dissolve the gelatin in 4 cups of boiling water.
2. Add the pandan syrup. (if pandan leaves are used, removed the leaves when the gelatin is dissolved).
3. Pour in the dissolved gelatin in a molding pan and let cool until solidified.
4. Slice the gelatin in desired sizes.
5. Remove the macapuno juice.
6. Combine all the ingredients. Mix a little bit.
7. Put in a fridge for more or less 4 hours.
8. And serve.

HOW TO COOK LAING (EASY AND SIMPLE)

Here is my Laing or Ginataang Laing recipe that you would love. It is not the usual Laing but one thing I can assure you of, it is better. I got my first recipe of this dish from my granny and I thought I could make some changes to it so that I could make my very own version of it. Of course my mom was part of it because I asked her to help me looking for some replacement for its usual ingredients. Laing can be spicy hot or can be kiddo friendly dish because you can cook this dish in many ways. I have many ways how to cook Laing. I can make hot and spicy version as well as the sweet and salty one. I don’t know what part of the country this dish originated but I am sure that this dish is a Philippine traditional food. Here is my recipe of it:

INGREDIENTS

6 cups of dried Gabi leaves (Taro, shredded)

2 glass of coconut milk, natural or instant (gata, or cocomilk, whatever you call it)

5 cloves of garlic (crushed)

1 medium size onion (sliced)

¼ cup of ginger (sliced)

1 tsp ground pepper

300 grams of Tinapa or smoked fish (deboned)

4 tbsp of Bagoong Alamang (juvenile shrimp paste)

Water

PROCEDURE

1. In a pan, combine all the ingredients except Tinapa and Bagoong alamang.
2. Bring to boil and simmer for 5 minutes.
3. Add the Tinapa and Bagoong, Mix gently until the Alamang scatters all over.
4. Reduce the heat of the stove and simmer.
5. Remove from heat when the coonut milk dries out and when you notice some oil.
6. And serve with rice.

HOW TO COOK PORK IGADO

I am going to teach you how to cook Igado. It is another authentic Filipino dish that is good as viand and it is also good as “pulutan”. My mother taught me how to cook it when I was in college and as the time went by, I made some changes to her Igado recipe because I wanted it to be like my original version. You can also make your very own version of Igado because I believe a person eats to please his tastebuds. So do not be afraid to experiment. Looking for a good replacement for a specific ingredient is a good start to experiment. I did it on cooking Igado and I was pleased that I could say my Igado was better than mom’s. So here is my recipe:

½ lb of pig’s intestine (Isaw ng baboy)

½ cup of Tomato sauce

1 lb of boneless pork

2 medium sized Onion (sliced)

¼ cup garlic (chopped)

1 cup of green peas

2 red bell pepper (cut into strip)
1 green bell pepper (cut into strip)

½ cup of vinegar

Salt to taste

Pepper to taste

PROCEDURE

1. Wash the intestines very well and cut into bite size pieces.
2. Cut the pork into long but bite size pieces.
3. Heat oil in pan, saute garlic and onion until light brown.
4. Add the pork and intestine and gently mix.
5. Cook until the pork is tender.
6. Add all the ingredients.
7. Simmer until the bell peppers and green peas are cooked.
8. Remove from heat.
9. Serve with redwine or beer.