HOW TO COOK ADOBONG SITAW

How To Cook Adobong Sitaw –This dish is not your fancy stir-fry thing but I can tell, there are many fancy hotels serve this dish. There are many ways to cook Adobong Sitaw and I am sure you can make your very own version too. You can do experiments by using many ingredients like Tocino, Longanisa, Tinapa, Daing na Isda and infact I know a friend back in Chicago who cooks Adobong Sitaw with a beef jerky. Can you imagine that? When did you hear that somebody cooks Adobong Sitaw using a beef jerky as Sahog? Weird isn’t it? But hey, when I tasted it, all I could say was “holy crap! His one is delicious!” But I tell you, he didn’t put much effort on cooking it. It is not tricky at all and it does not require advance knowledge in culinary to cook a very delicious Adobong Sitaw. This recipe I am going to share with you is another version of it so instead of using beef jerky, we are going to use the canned meatloaf. Here is how to cook Adobong Sitaw:

Ingredients

3 tbsp cooking oil

1 tsp garlic (minced or crushed)

1 small onion (thinly sliced)

½ cup of low sodium barbecue marinade

4 cups of string bean or Sitaw (cut into 2 ½ sticks)

1 small can of meatloaf (diced)

1 tsp vinegar

Salt to taste

Cooking Procedure

1. In a pot, bring water to a boil.
2. Add the stringbean and simmer until almost cooked.
3. Remove from the pot, use a colander to drain and set aside.
4. In a pan, heat the oil and saute garlic and onion until golden brown.
5. Add the meatloaf and stir-fry for half a minute.
6. Add the marinade and stringbean, stir-fry for 5 minutes.
7. Add a pinch or two of salt.
8. Put in a serving plate and serve with hot rice.

How To Cook Adobong Sitaw

HOW TO COOK BATCHOY WITH TOFU

How To Cook Batchoy With Tofu –recently I have discovered another version of this dish. Batchoy is originally cooked with blood but not all of us like it this way so I came up with the idea of replacing the blood with Tofu and this time we are going to cook Batchoy in another way. I am not sure if there are some people who cook it this way so I do not claim this recipe as my very own version of Batchoy. Here is the recipe:

Ingredients

1 kilo of Canton noodles

½ kilo of pork

½ kilo of pig’s liver (chopped into ¼” x ¼ “)

1 cup of diced Tofu

4 teaspoon of salt

1 cup of spring onions (chopped)

1 teaspoon of freshly ground pepper

2 cups of Chicharon (crushed)

2 heads of garlic (crushed)

15 cups of water

Cooking Procedure

1. In a pan, heat oil and saute garlic until golden brown. Set aside.
2. In the same pan, fry the Tofu until golden brown. Set aside.
3. In a pot, boil water. Add pepper and salt. Simmer for 2 minutes.
4. Add the pork. Simmer until the pork is cooked.
5. Add the Tofu and simmer for 5 minutes.
6. Add the Sauteed garlic and Canton noodles and simmer until the noodles are cooked.
7. Scatter spring onions and Chicharon over the noodles when serving.

How To Cook Batchoy With Tofu.

HOW TO COOK CHAMPORADO WITH SAGO

How To Cook Champorado With Sago –One of the most favorite breakfast dishes of my nieces and nephews is this Champorado and I bet they really do because even myself love this one. I like it most especially when the weather is cold and crisp so I came up with the idea of adding some twist to it to make it more appealing. I have several versions of Champorado but this I am going to share with you the simplest one.

Cooking Champorado is not that tricky at all. If you have the heart of an artist, you could discover many ways of cooking this porridge. You can even make versions of it just by using different grades of chocolate mixtures like for instance the tonic food drink powder, chocolate bar, chocolate powder and you can even make many versions of it just by using different chocolate powder itself. Here is how to cook Champorado with Sago:

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

1 cup of Sago

Cooking Procedure

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

How To Cook Champorado With Sago

HOW TO COOK PANCIT HABHAB

How To Cook Pansit Habhab – Here is another sort of Filipino Pansit that I really like to cook for ner year’s eve. It’s awful because this last new year’s eve I wasn’t able to cook this one because I was too loaded with work, I couldn’t even enjoy the evening.

This dish is also called Pansit Lucban, I don’t know, perhaps this dish originated in a small town in Laguna called Lucban that’s why it was named after that town. Enough for the trivia, this blog is not national geographic channel. Before I share the recipe, guys, I just want to say that if you feel like you don’t want one of the vegetables in the recipe, you can replace with some vegetable you know that is used in cooking any sort of Pancit. Here is how to cook Pancit Habhab:

Ingredients

½ kilo of miki

½ kilo of pork tampalin (liempo or any boneless pork will do)

2 cups of green beans (or Baguio beans, halves)

1 medium size Sayote (sliced into thick strips)

1 cup of carrots (sliced into thick strips)

½ bundle of Bokchoy or Petchay (chooped into strips)

1 tablespoon of soy sauce

1 head of garlic (minced)

2 medium size sweet onions (thinly sliced)

2 teaspoon of vinegar

2 cups of pork broth (amount of broth depends on the texture of Miki)

Cooking Procedure

1. In a deep pan, stir-fry the pork using its own fat until cooked or golden brown.
2. In a pot, boil the broth.
3. In the same pan, saute Garlic and half of onions.
4. Add the vegetables and soy sauce. Stir until the vegetables are cooked. Set aside.
5. Pour the broth into the pan. Make sure you don’t add too much broth.
6. Bring to a boil.
7. Add the Miki and simmer until cooked. Remove excess broth if necessary.
8. Add all the ingredients together.
9. Transfer in a wide platter for serving.
10.  Serve with hot pandesal.

How To Cook Pancit Habhab

HOW TO COOK CHOP SUEY

How To Cook Chop Suey – This dish is one of the favorite dishes cooked in the Philippines whenever there is an occasion like wedding or reunion. People don’t forget to cook it for the reception parties, from simple Chop Suey to the tricky versions of it. There are many types of this dish like vegetables, oriental and even seafood. Forget about oriental and seafood because on this cooking tutorial, I am going to share with you the vegetable type thing. Using vegetables in cooking Chop Suey is the most prefered way in cooking it and I am sure this is also the simplest of them all. One thing I like in cooking it is that I can replace most of the vegetables with cheap ones and I am sure you would see that too when you cook Chop Suey using this recipe I am about to share with you. Here is how to cook Chop Suey:

Ingredients

200 grams edible mushroom (sliced)

1 cup of green peas

1 bundle of Baguio beans/Green beans (cut)

1 large stalk of brocoli (cut into pieces)

2 cups of carrots (chopped into cubes)

200 grams Sayote/chayote (sliced)

1 small cabbage (cut into desired pieces)

1 medium size onion (chopped)

4 cloves of garlic (minced)

½ cup chicken broth

¼ cup cornstarch

Salt to taste

1 teaspoon ground pepper

Vegetable/cooking oil

2 teaspoon of fish sauce

¼ cup of water

Cooking Procedure

1. In a pot, heat oil. Saute garlic and onion until the garlic turned brown.
2. Add the mushroom and stir-fry for 2-3 minutes.
3. Add the green beans, green peas, sayote, carrots and fish sauce.
4. Add the broth.
5. Simmer for 3 minutes.
6. Add salt and pepper. Check the saltness.
7. Add the remaining vegetables and stir for another 3 minutes.
8. Add water and cornstarch. Stir thoroughly until the sauce is thickened.
9. Transfer in a bowl and serve.

Try this another version of Chop Suey:

Disclaimer: The author of this blog does not claim the ownership of this video.

Video source: http://www.youtube.com/watch?v=lwmBF2NnP18

How To Cook Chop Suey

HOW TO COOK UKOY

How To Cook Ukoy –Many of us love this dish but most of the Ukoy we buy is made from squash. This time we are going to cooki this dish using one of my favorite vegetables, the banana blossom or what we call Puso ng Saging in Filipino. This dish is very popular in the provinces where Banana is one of the major crops produced. This one seems tricky but it is not. This one is healthy too because banana is rich in Potassium and Fiber which are two of the nutrients needed by our bodies. This Ukoy is one of the cheapest but most liked snack dishes in the Philippines and I am sure you are going to love it as well. Here is how to cook Ukoy:

Ingredients

(patties)

4 cups of shredded Banana Blossom

1 medium size onion, minced

½ cup of grated carrots

½ cup of cornstarch (you may use all-purpose flour)

2 eggs, beaten

Cooking oil

½ tsp ground pepper

Salt to taste

(dip)

1 cup of vinegar

5 cloves of garlic, minced

1 small size onion, minced

Salt and pepper to taste

Cooking 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 and shape into patties.
4. Fry patties side after side until golden brown.
5. Dry the excess oil with paper towels.
6. In a saucer, combine all the dip ingredients.
7. And serve.

Try this version of Ukoy:

Disclaimer: The author of this blog does not claim the ownership of this video.

Video source: http://www.youtube.com/watch?v=XOvw-i_OeZk

Recipe: How to cook Ukoy.

HOW TO COOK BEEF BULALO (BULALONG BAKA)

How To Cook Beef Bulalo (Bulalong Baka) – I have already shared with you my Bulalo recipe and that was the simple version of this dish. Recently I have discovered another ingredient that was good when I tried it on.

Many ask me what are the difference between Nilaga and Bulalo? I did not go to any culinary school so I am not 100% sure about my answer, but for me their difference is that in cooking Bulalo we use bone marrow and in nilaga we use tenderloin or just pork or beef, but the recipe are the same.

In this version of my Bulalo, we are going to use brocoli and carrots. I liked the taste when I did it so I thought I should share this with you. Here is how to cook Beef Bulalo (Bulalong Baka):

Ingredients

1 kg beef bone marrow

1 kg beef meat

1 medium size onion, sliced

2 cups of chopped Brocoli

2 cups of chopped carrots

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

Cooking 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, brocoli and carrots. 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.

Try this another version of Bulalo:
Disclaimer: The author of this blog does not claim the ownership of the following video.

Source: http://www.youtube.com/watch?v=OnYBw3Tsed4

That’s how to cook Beef Bulalo (Bulalong Baka).

HOW TO COOK PORK NILAGA (NILAGANG BABOY)

HOW TO COOK PORK NILAGA (NILAGANG BABOY)

  Pork Nilaga or Nilagang Baboy is a traditional dish in the Philippines. This has many variations too. It became popular in the United States because of its delicious soup and vegetables combined with the juicy taste of pork. The Filipinos have many ways how to cook nilaga.

My grammy grew up in province where the people prefer to cook Pork Nilaga rather than Beef Nilaga. In the town where I grew up, the people cook both Pork and Beef Nilaga so my mom taught me how to cook both of them. I have shared with you how to cook Beef Nilaga.This recipe I am going to share with you now is how exactly my mom cooks Pork Nilaga. Here is the recipe:

 

                               image source: jane-kitchen.blogspot.com

INGREDIENTS:

2kg Pork (chopped)

700ml of water

2 tablespoon black pepper (whole)

1 onion (thinly sliced)

1 large size cabbage (chopped into 6 pieces)

3 small potatoes (chopped into 3 pieces each)

2 pieces ripe banana (chopped into 2 pieces each)

Salt

PROCEDURE:

1. In a large pot, boil the pork until meat is tender.
2. Add the pepper, salt, onion, and potatoes, let boil for 5 minutes.
3. Add the cabbage, boil until cabbage and potatoes are cooked.
4. Add the banana, cook for 5 minutes.
5. And serve.

Recommended Recipes:

PORK MENUDO (MENUDONG BABOY)
CHICKEN SISIG
PANCAKES
BAKED MACARONI
BEEF STEW
BEEF TERIYAKI
BUFFALO WINGS
CANADIAN POUTINE
CHAO FAN
CHICKEN ADOBO
CHICKEN HIBACHI
CHICKEN MARSALA
LECHE FLAN
PORK TOCINO
PORK KILAWIN
PUSO NG SAGING UKOY 
PAKSIW NA PATA 
GINATAANG SITAW AT KALABASA 
PALITAW 
PATATIM