HOW TO COOK FILIPINO STYLE PORK BARBECUE

HOW TO COOK FILIPINO STYLE PORK BARBECUE -Barbecue is not an original Filipino food but since the Philippines is partly influenced by Western culture, barbecue has become one of the dishes commonly prepared and served in the Philippines not only in the fancy restaurants but also in many small food shops and food carts. This delicious dish is always present in the table whenever there is an occasion like birthdays, baptismal, weddings and even family reunions. There are many versions of barbecue cooked in the Philippines like the bistek style barbecue, sisig style barbecue but the most common of them is the Filipino style. To me, this one is the best because it gives me sweet, sour and salty tastes with a little hotness just right making it good for the kids. In this recipe I am about to share with you requires calamansi but if you don't have calamansi you can replace it with lemon or orange. Also we are going to use soda pop like Sprite or 7up. You can use your favorite soda pop like for example you want to use Mountain dew. Here is the recipe:

HOW TO COOK FILIPINO STYLE PORK BARBECUE

INGREDIENTS
2 lbs pork loin
1/2 cup soy sauce
1/2 cup soda pop
1/3 cup water
2 tablespoon calamansi extract
6 cloves garlic (minced)
1 red onion (minced)
1 teaspoon freshly ground pepper
6 tablespoon banana ketchup
1/2 teaspoon salt
1 tablespoon sugar

Barbecue sticks
grill

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, combine together all marinade ingredients. Stir until the sugar and salt are dissolved.
2. Cut the pork into thin strips good enough to skewer.
3. Add the pork into the bowl and marinate for 4 hours.
4. Skewer the pork using bamboo stick skewer.
5. In a charcoal grill, grill the pork for 15 minutes. Spread pork with marinade using a clean barbecue brush from time to time.
6. Do the grilling process for the rest of the pork.
7. And serve with red wine.

HOW TO COOK FILIPINO STYLE PORK BARBECUE

HOW TO COOK KINILNAT

HOW TO COOK KINILNAT -Kinilnat is a Filipino dish very famous in Ilocos region in the Philippines. This dish is a vegetable salad usually made of vegetable leaves. Instead of using mayonaise, Fish sauce or bagoong isda is used as condiment for this dish. Raw tomatoes and onions are also commonly used as ingredients. There are many kinds of vegetables that can be used in making Kinilnat like sweet potato tops, eggplants, chayote tops, green chilli, pumpkin blossom, string beans, etc. Also many kinds of souring agents can be used too like tomato, calamansi, vinegar, cooked tamarind extract etc. Kinilnat is best serve with fried fish or chicken because these foods compliment the taste of sour and salty steamed vegetables. Here is the recipe:



HOW TO COOK KINILNAT

INGREDIENTS
1 bundle sweet potato tops
fish sauce or bagoong isda to taste
5 pieces cherry tomatoes
1 red onion
MSG (optional)

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Prepare the sweet potato tops by removing the hard stems and wash thoroughly.
2. In a pot, pour 1 cup of water and bring to a boil.
3. Add the sweet potato tops and cook for 3 minutes. Do not overcook.
4. Remove the vegetable from hot water and transfer in a bowl.
5. Was the tomatoes, cut into dices and add to the bowl.
6. Wash the onion and thinly slice, add to the bowl.
7. Add a pinch of MSG if you like.
8. Serve with rice and fried fish. Enjoy!

HOW TO COOK KINILNAT

HOW TO MAKE BELEKOY (RECIPE)

                                image source: 365greatpinoystuff.wordpress.com
HOW TO MAKE BELEKOY (RECIPE) -Belekoy is a very popular sweet Filipino dessert in the Philippines. This pastry is made primarily of flour and sugar commonly coated with sesame seeds. I am not sure but i think this sweet food originated in Bulacan province where pastries and cracklings industry is booming. There are many pastry stores and shops in the country where you can find Belekoy but the most common place to find this delicious dessert is the bus, yes, you hear me. Many street vendors ride buses to offer their products like cold water, nuts, burgers, cracklings and candies. One of these products is Belekoy. This soft candy is not expensive at all, in fact, you can buy a small pack for only 20 pesos. What I am going to share with you is a fruit-flavored version of this candy. It is not the original one but you can still have the taste of the original flavor that this candy has to offer. Here is the Belekoy recipe:

HOW TO MAKE BELEKOY (RECIPE)

INGREDIENTS
3 cups glutinous rice flour
1 1/2 cups brown sugar
1 litro pack instant apple juice powder
2 1/2 cups water
1 teaspoon vanilla syrup
4 tablespoon sesame seeds (toasted)

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Put a skillet over low heat, put the rice flour and toast while mixing until the color turned light brown. Do the process for sesame seeds.
2. In a pot, pour water and bring to a boil. Add the sugar and juice powder and stir until the sugar is dissolved.
3. Add the vanilla and toasted rice flour and cook until the mixture becomes thick and solid enough while folding.
4. Remove from heat and let cool down.
5. Cut the cooked mixture into desired shape.
6. On a very clean board, scatter sesame seeds.
7. Roll the belekoys over the sesame seeds until coated.
8. Wrap the belekoys with cellophane.
9. Good for kids as baon.

HOW TO MAKE BELEKOY (RECIPE)

HOW TO MAKE COCONUT TIRAMISU

HOW TO MAKE COCONUT TIRAMISU -Tiramisu is an Italian dessert made of coffee and ladyfingers dipped and layered with creamy egg and sugar mixture. There are tons of Tiramisu recipes in the world and this dessert has many versions. This dish has also been evolved into many varieties of cakes and pastries. The history of Tiramisu originated in Veneto, italy in the 1960s. The original ingredients is composed of finger biscuits, sugar, coffee, egg yolks, cocoa and mascarpone cheese. This dessert is very similar to graham cake. Tiramisu can be made in round or tile-like shape. If you are going to use biscuit, I would suggest that you make it shape like a tile. I have seen many Tiramisu made with many different creamer ingredients. Most of the cakes and pastries ingredients can be used in making Tiramisu like chocolate, almonds, pineapple, yogurt, raspberry and coconut. In this recipe I am going to share with you, we are going to make Tiramisu inspired with tropical twist. Here is the recipe:

   image source: wikipedia.org

Prep Time: 25 min
Yield: 5 servings

HOW TO MAKE COCONUT TIRAMISU

INGREDIENTS
1/2 tablespoon nescafe classic coffee
2 tablespoon brown sugar
7 oz. coconut milk (divided into two)
8 tablespoon toasted coconut (shredded)
1/2 cup milk
2 oz. instant pudding (vanilla or maple flavor)
4 oz. whipped topping
1 pack soft ladyfingers (separated)

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, combine together  coffee, 1/2 cup coconut milk and milk. Whisk thoroughly until the coffee is dissolved.
2. Beat together pudding mix, remaining milk and remaining coconut milk for 2 minutes. Add whipped topping and stir.
3. Dip the ladyfingers in coffee mixture to coat. Arrange in one layer at the bottom of a square pan. Add half of the pudding mixture to cover the first layer and do the process for the remaining mixtures and ladyfingers to do the layers. Garnish with toasted coconut. Cover with lid and Refrigerate.
4. Serve with mango juice.

HOW TO MAKE COCONUT TIRAMISU

HOW TO MAKE PATUPAT

HOW TO MAKE PATUPAT -this dish is a Filipino delicacy made from glutinous rice wrapped in banana or coconut leaves. It is very traditional because Patupat is always present in most Filipino homes during occasions like birthdays and Christmas. In the Philippines, All Souls' Day is not complete without this dish. Patupat is very popular in Ilocos and Kapampangan regions in the country where sugarcane and glutinous rice are the main agricultural products. This dish is very easy to make. You will only need 3-4 ingredients. Glutinous rice is the main ingredient of patupat. Sweetener for this food has many options like sugarcane extract, brown sugar and sinuklob. Patupat is very similar to Suman but the difference is that Suman is not as sweet as Patupat and also, brown sugar or sinuklob is not used in making Suman, unless you want to dip your suman in it. You can even tell which is which by just looking at their appearances. Suman is shaped like a bar or log and Patupat is shaped like a cone. There are many households in the country that have a hard time getting fresh coconut milk, so instead of using it, they use heavy cream as a replacement. Here is the easy Patupat recipe:

HOW TO MAKE PATUPAT

INGREDIENTS
1/2 kilo glutinous rice
2 cups coconut extract
8 tablespoon brown sugar

for wrapping (not meant to be eaten)
banana leaves, cut into 1/2 x 1 ft rectangles
culinary string

WRAPPER INSTRUCTION
Wash the banana leaves carefully. Singe the banana leaves in fire for few seconds but do not burn it. It is needed to avoid the leaves from tearing.

STEP BY STEP PROCEDURE AND DIRECTIONS
1. In a bowl, pour water. Soak the glutinous rice not less than 3 hours.
2. In a rice cooker, cook rice with coconut milk and sugar. When the coconut is absorbed by the rice, remove from heat.
3. Using a plastic cup, scoop glutinous rice, 1/2 cup at a time and wrap it with banana leaves. Form and shape it like a cone.
4. Tie both ends with string to secure it.
5. Using a steamer, steam the cones for an hour.
6. Remove from heat and cool down.
7. Serve with hot or cold drinks.

HOW TO MAKE PATUPAT

HOW TO MAKE BURONG MUSTASA

HOW TO MAKE BURONG MUSTASA -Mustard Green or Mustasa in Filipino is a leafy vegetable commonly used in making vegatable salad and stews. This vegetable is very abundant in the Philippines especially during the months of October and November. There is almost endless possibilities for this vegetable to be cooked and prepared. One of these dishes is Burong Mustasa or Pickled Mustard Green. This dish is very similar to Burong Mangga and Kimchee of the Koreans. This dish is very easy to make but requires longer time for the preparation because the fermentation process is needed. The ingredients for Burong Mustasa are not hard to find, in fact, you will only need four but container jar is needed for the fermentation process. Here is the recipe.

HOW TO MAKE BURONG MUSTASA

INGREDIENTS
1 kilo raw Mustard Green (Mustasa)
2 cups cooked rice
6 cups water
salt
4-5 jars with cap or lid

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Wash the mustard with running water. Expose the Mustard in an open sunlight for the whole day.
2. In a pot, boil 6 cups water. Add the rice and simmer for 5 minutes while stirring.
3. Using a colander, separate the liquid from the rice. Set aside to cool down.
4. Clean the jars thoroughly.
5. Fill the jars with Mustard. Add 1 table of salt for every jar.
6. Fill the jars with rice water. Put the lid and seal.
7. Store the jars in a cool and dry place for 5 days.
8. Best serve with fried fish.

HOW TO MAKE BURONG MUSTASA

HOW TO COOK CALLOS (RECIPE)

HOW TO COOK CALLOS (RECIPE) -Callos is a traditional stew dish in the Philippines made of beef tripe. This dish originated in Spain but as what the history tells us, Philippines used to be a colony of Spain for 300 years and that made some of the cultures of Spain adopted by the Filipinos. Callos is just one of those cultures. The common ingredients used in making Callos are beef tripe, chickepeas, bell pepper and chorizo. This dish could smell bad but there is a way to remove bad smell, this requires boiling the meat in a lemon and water mixture several times or if you do not have lemons, you can substitute it with calamansi or the more traditional guava leaves. If you are not into eating beef tripe, then you replace it with just pork tenderloin. You can also replace chickpeas with mungbean sprout if you can't find it in your local supermarket. Here is the recipe:

                                image source: sweetkalamansi.blogspot.com


HOW TO COOK CALLOS (RECIPE)

INGREDIENTS
1 kilo beef tripe
1 beef foot (chopped into serving pieces)
2 small pieces lemon (or 6 pieces calamansi, 20 leaves of guava)
1 red onion (minced)
8 cloves garlic (minced)
5 green chili
1 red bell pepper (cut into strips)
1 1/2 green peas
1 1/2 cup chickpeas
1 cup dark/black olives
3 cups thick tomato sauce
2 pieces chorizo (cut into halves)
oil
salt to taste

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the meats by washing beef tripe and foot thoroughly with running water.
2. In a pot, pour water enough to cover the meat. Add lemon extract or calamansi.
3. Bring to a boil, drop the meat and simmer for 5 minutes. Repeat several times until the smell is no longer bad and until the meat is tender. Remove the meat and set aside both meat and stock.
4. In a skillet, heat oil. Saute garlic and onion.
5. Add chili and bell pepper. Saute for 3 minutes.
6. Add chorizo and and stir fry until almost cooked.
7. Add chopped foot and tripe and continue stir-frying for 5 minutes.
8. Add stock and simmer for 10 minutes.
9. Add all the remaining ingredients and simmer until all the vegetables are cooked.
10. Transfer in serving plates and serve.

HOW TO COOK CALLOS (RECIPE)

HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK PANCIT ESTACION (RECIPE) -this dish is originated in the town of Tanza, province of Cavite somewhere in southern part of the main Island of Luzon in the Philippines. Although this dish is not made of noodles which is commonly used in making pancit, it is still called pancit because the main ingredients used which is the togue looks like some sort of noodles and also the sauce used is very similar to the one used in making palabok. The name Estacion is a Spanish term for Station. It is believed that this dish was first sold in a train station in Cavite so that is why it is named that way. Pancit Estacion is one of the famous products of Cavite and many tourists do not miss the chance of eating it whenever they visit the province. Many food shops and food carts sell this dish for very low prices and many variations are offered in many restaurants not only in Cavite but also in greater Manila area. Here is the recipe:

HOW TO COOK PANCIT ESTACION (RECIPE)

Cook Time: 10 minutes
Yield: 6 servings

INGREDIENTS

2 cups crushed roasted peanut
2 cups crushed pork cracklings
1/4 cup minced garlic
2 onions (minced)
2 cups water
2 cups fried fish flakes
1 kilo mungbean sprout (togue)
fish sauce to taste
2 tablespoon achuete (soaked in 1 cup water)
2 cups flour (dissolved in 4 cups water
3 eggs whisked
15 pieces kamias (cut crosswise thinly)
cooking oil


1. In a skillet, saute garlic and onion until light brown.
2. Add 2 cups water, flour mixture, achuete water, fish sauce and eggs. Stir thoroughly until thickens.
3. In a pot, boil water. Add togue and simmer for 3-4 minutes.
4. Remove the togue from the water and transfer in individual serving plates.
5. Pour sauce over the togue. Garnish with crushed peanut, cracklings, fried fish flakes, and kamias.
6. Serve and enjoy!

HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK SINANGLAW (RECIPE)

HOW TO COOK SINANGLAW (RECIPE) -this is a native dish in Ilocos region in the Philippines. It is made of beef innards and sometimes with cow's face and ears. This dish is similar to pinapaitan because they both have innards and bile extract in the ingredients. Sinanglaw is commonly cooked as hot and spicy soup that is why this dish is one of the best sellers during rainy reason and also during the months of November to February because those months are the coldest season in the Philippines. Not all the markets sell innards so if you are having a hard time searching for it in your town, do not worry because you can replace the innards with just your favorite meat. And also if you can not find bile extract, you can use bitter gourd. Sinanglaw is also cooked as sour soup and the good news here is that you can use almost any sour ingredients like, kamias, tamarind fruit or tamarind leaves, vinegar, etc. If you are a traveler and happen to visit the norther part of the country, Sinanglaw is very abundant that you can have it in any local eateries. If you do not eat blood like myself, I would like to advise you to ask the waiters if the sinanglaw they serve has blood in it. It is better to ask because sometimes it is hard to distinguish the blood from liver. Here is the recipe:

HOW TO COOK SINANGLAW (RECIPE)

INGREDIENTS
1/2 kilo cow innards (chopped into small cubes)
2 tablespoon bile extract (or 1 cup chopped bitter gourd)
1 thumb-size ginger (thinly sliced)
5 cloves garlic (minced)
1 medium size onion (thinly sliced)
5 pieces kamias, sliced (or 3/4 cup white vinegar)
cooking oil
5 pieces green chili (siling panigang)
salt to taste

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a pot, boil water. Add the innards. Simmer for half an hour or longer depending on how tender the meat is. Remove the scum when boiling.
2. Separate the innards from broth and set aside.
3. In a skillet, heat oil. Saute ginger, onion and garlic.
4. Add the innards and bile extract and saute for another 2 minutes.
5. Add the broth (or 6 cups of water if you don't want to use the broth) and simmer for half an hour then add the vinegar, salt and green chili. Continue simmering for another 10 minutes.
6. When simmering, the fats and cholesterol will emerge. Scoop them because those are not healthy to eat.
7. Remove from heat, transfer in the serving bowls and serve while hot.

HOW TO COOK SINANGLAW (RECIPE)

HOW TO COOK ESTOFADO (RECIPE)

HOW TO COOK ESTOFADO (RECIPE) -Stofado is a Filipino dish made of pork that has many variations. The most common is the sweet and chewy one. The meat is cooked with soy sauce and sugar but not necessarily cooked the way the adobo is. In the Philippines, this dish is commonly served as appetizer but can be the main course served with rice. Some versions use plantain banana for the ingredients to add sweetness to the dish. Estofado originated in Spain but since the Philippines was a colony of Spain for 300 years, this dish has evolved into many variations that it has even become traditional because this dish is always present whenever there are occasions in the country like weddings, baptismal, birthdays and family reunions. To me, this dish is like a combination of Patatim, Pochero and adobo and I could taste the three dishes when I am eating Estofado. I would not recommend this dish to anyone who has high blood pressure though because this dish is too fatty for them, we do not want anyone to end up in the hospital after eating it. In this recipe I am going to share with you, we are going to use pork fats but you can replace it. Here is the recipe:

                               image source: wikipedia.org


HOW TO COOK ESTOFADO (RECIPE)

INGREDIENTS FOR ESTOFADO
1/2 kilo pork fats with skin (sliced into strips)
1/2 cup low sodium soy sauce
4 tablespoon vinegar
6 cloves garlic (minced)
4 teaspoon brown sugar
1/2 teaspoon freshly ground pepper
1 large size red onion (sliced thinly)
8 tablespoon tomato sauce
1 cup pimiento (cut into thin strips)
5 plantain banana or saba (cut into halves and fried)
cooking oil

STEP BY STEP COOKING PROCEDURE
1. In a large mixing bowl, combine together all the ingredients except oil, tomato sauce, pimiento and plantain banana.
2. Mix well until the sugar is dissolved.
3. Cover the bowl, refrigerate and marinade for 3 hours.
4. Remove the pork from marinade and set aside.
5. In a frying pan, heat oil. Fry the pork until browned.
6. Remove the excess oil from the pan. Pour marinade.
7. Add 1/2 cup of water and bring to a boil. When boiling, lower the heat and simmer for 20 minutes.
8. Add tomato sauce and pimiento and continue simmering for another 5 minutes.
9. Transfer to serving dish and serve with fried plantain banana.

HOW TO COOK ESTOFADO (RECIPE)

HOW TO MAKE HAMONADO (RECIPE)

HOW TO MAKE HAMONADO (RECIPE) -Hamonado is a traditional dish in the Philippines that is always cooked during christmas and new year. This food is made of pork or roasted pig which is processed to be more like Ham. Hamonado is the best alternative for ham when you feel like you do not want ham. One of the few differences between ham and hamonado is that ham is a bit more salty than this dish. And also hamonado is added with ingredients for it to be become a little sweet and sour like pineapple and calamansi extract. Basically, this dish is marinated in a mixture of pineapple juice and calamansi but what we are going to do using my recipe is we are going to use lemon extract instead of the traditional calamansi extract because lemon is more abundant globally than calamansi. But I think any citrus fruit will do as long as it possesses the taste we need for this dish. Making Hamonado is very simple and easier than you think but it will require more time and a bit of patience because this dish requires curing. This time we also need to fry the pork to keep the taste of marinade in the pork. There are many ways to make Hamonado like baking it together with the sweet and sour ingredients but I find that curing, frying and simmering it is the best. To me, this food is way better than ham, maybe it is because I like sweet and sour food like this one or maybe it is just easier for me to make Hamonda than making ham. You can adjust the amount of the ingredients in my recipe to suit your taste or you can replace some of it with your preferred ones but if you are going to experiment first, I would like to advise you to just experiment using small amount of the whole ingredients because you would not be so sure if you would like the outcome of you experiment. Here is the recipe for Hamonado:

                                image source: muntingtinigngpateros.blogspot.com

HOW TO MAKE HAMONADO (RECIPE)

Prep Time:
Cook Time: 45 minutes
Yield: 7 servings

INGREDIENTS FOR HAMONADO
3/4 kilo pork tenderloin
2 cups pineapple chunks
2 cups pineapple juice
5 tablespoon sugar
1/4 cup lemon extract
4 tablespoon low sodium soy sauce
cooking oil
freshly ground pepper to taste
salt to taste

DIRECTIONS AND PROCEDURE ON MAKING HAMONADO
1. In a large bowl, combine all the ingredients except pineapple chunks and cooking oil. Mix until sugar and salt are dissolved.
2. Cover the bowl and marinade the pork overnight in a fridge.
3. Remove the pork from the marinade. Set the marinade aside.
4. In a skillet, heat oil. Fry the pork until cooked or browned.
5. Pour the marinade, bring to a boil and simmer for 10 minutes.
6. Add the pineapple chunks and continue simmer for another 5 minutes or until the marinade sauce thickens.
7. Remove from heat, slice into 7 parts.
8. Transfer in serving plates and serve with red wine.

HOW TO MAKE HAMONADO (RECIPE)

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE) -Myeolchi Bokkeum is large amount to preserve so that this dish is always available and ready the time they are having their meals. Sometimes this dish  is kept in a fridge for a long time that it can even stay good for weeks even month. The secret to making Myeolchi Bokkeum to preserve is the saltiness. Its taste is good even it is salty because the sweetness of this dish compliments the saltiness. Another good thing about this food is that it can be served without the need for reheating. In tropical countries, this side dish is good for lunch because it gives refreshment when it is eaten right out of fridge. What I am going to share with you is the simple and easy way to make Myeolchi Bokkeum.

                                image source: wikipedia.org
HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

Prep Time: 2 minutes
Cook Time: 9 minutes
Yield: 8 servings

Ingredients:
2 cups anchovies (dried)
1 tablespoon oil
1 small size bell pepper (cut into strips)

3 teaspoon low sodium soy sauce
2 teaspoon honey
1 teaspoon sesame oil
2 teaspoon rice wine
1 teaspoon sesame seeds (toasted)

Preparation and procedure:
1. In a pan, heat oil, saute anchovies and bell pepper.
2. In a saucepan, combine together soy sauce, honey, sesame oil, rice wine and sesame seeds. Stir and bring to a boil slowly.
3. In the pan, combine together the sauce and anchovy mixture and saute for 3 minutes.
4. Let rest and cool down. Transfer in a container and refrigerate.

HOW TO MAKE MYEOLCHI BOKKEUM (RECIPE)

HOW TO MAKE BURONG MANGGA

HOW TO MAKE BURONG MANGGA -this is a very popular condiment in the Philippines that is made of unripe mangoes. Mango is very abundant in the Philippines especially during summer time. Its name is derived from two Filipino terms, 'buro' which means fermented and 'mangga' which is a tagalog name for mango. Making this dish requires the process of fermentation only this time, we are not going to make beer but a condiment which is good to combine with fried fish. Burong Mangga is very similar to pickled stuff and to me, I would prefer to call it pickled mango. In the main Island of Luzon in the Philippines, this condiment is very abundant that you can even find it in the grocery stores and supermarket sold in jars and bottles. Making this condiment is very easy but will require longer period of time for pickling process. Not all kinds of mango are used for burong mangga but the one called 'kinalabaw' and the Philippine native mango which is a smaller kind of Kinalabaw. Take note that we need only the unripe ones and it is a lot better if we use the younger mango which the fiber coating of seed is not yet developed. This recipe I am going to share with you is very easy that it only requires 3 ingredients -mango, salt and water. But of course we will need jars with lid for storage because we do not want our Burong Mangga to catch some unwanted microorganisms that can ruin our Buro. Here is the recipe:

                               image source: myfoodscenes.wordpress.com


HOW TO MAKE BURONG MANGGA

INGREDIENTS
12 pieces unripe mangoes
1/2 cup rock salt
4 cups water

PICKLING PROCEDURE
1. Prepare the mangoes by washing and peeling.
2. Cut the mangoes into halves, then cut the halves into sticks.
3. In a pot, boil water and salt not longer than 5 minutes. Set aside and cool down.
4. Put the mango sticks in 4 clean jars.
5. Pour water and salt solution in the jars. Place the lid and seal.
6. Put the jars in a cool and dry place and let it stay for 3 days.
7. To preserve, store the jars of Burong Mangga in the fridge.

 HOW TO MAKE BURONG MANGGA

HOW TO COOK BULDAK (RECIPE)

HOW TO COOK BULDAK (RECIPE) -Buldak is a Korean chicken dish that has become popular for its hot and spicy taste. Many young people like this dish especially to those Soju lovers because this dish is very good to accompany alcoholic beverages. Its name derived from the Korean term 'Buk' that literally means 'fire' in English and the term 'Dak' is for the chicken. It is really like fire chicken because from the very first bite, you'll feel the very hot and spicy character of this dish. The industry for this dish is rapidly growing because this dish is not old as Kimchi but has earned its very good reputation. Many restaurants and food carts are serving this dish because they find this Buldak thing as a considerable contributor to their growing sales. Soup and stews are served with this dish to suit the taste of the customers. Many restaurants offer many kinds of combo dishes to choose from which the Buldak is the main dish. Almost any part of chicken are used in making this dish. The most common part used is breast and drumstick. Wing is also abundantly used depending on how much per serving the Buldak is offered. Also, many variations of sauce are offered in the market, from super hot and spicy to sweet and sour that kids always love. To me, Buldak is similar to chicken barbecue only this dish is always served with the touch of hot chili from many degrees of hotness. In Korea this days, you can barely find bars that do not offer this dish. Here is the recipe:

                               image source: wikipedia.org


HOW TO COOK BULDAK (RECIPE)

Cook Time: 20 minutes
Yield: 6 servings

Ingredients:
3 small chicken breasts (cut in halves)
cooking oil

For the marinade
3 tablespoon low sodium soy sauce
2 teaspoon brown sugar
1 tablespoon pure honey
2 tablespoon rice wine
1/4 bundle spring onions
2 teaspoon black pepper (freshly ground)
sesame oil

For the sauce
3 tablespoon hot chili powder
2 jalapenos
1/2 cup Asian pear
1 small onion
4 cloves garlic
3 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoon brown sugar
2 teaspoon pure honey

Preparation and Cooking procedure:
1. Prepare the chicken by washing through running water.
2. In a bowl, combine together the ingredients for the marinade.
3. Marinade the chicken for 1 hour.
4. In a pan, pour cooking oil. Fry the chicken until golden brown.
5. In a blender, combine together all the remaining ingredients including the marinade. Puree the mixture.
6. In the same pan, combine together all the ingredients and cook for another 4 minutes or until the sauce thickens.
7. Transfer in a serving plate and serve with rice or beer.

HOW TO COOK BULDAK (RECIPE)

HOW TO COOK JEONBOKJUK (RECIPE)

HOW TO COOK JEONBOKJUK (RECIPE) -Jeonbokjuk is a very thick rice porridge from Korea. It is very similar to Jook of China only Jeonbokjuk is way thicker which is more like risotto. There are many rice porridge in Asia that I put in my favorites list and one of them is this Jeonbokjuk porridge. There are many kinds of ingredients used in this dish. From simple carrots to cilantro, green onions to black pepper. Many street food carts and food shops in Korea offer this dish. We know that many street food carts roam in downtown Seol and most of them serve Jeonbokjuk. I would like to share with you this recipe because the winter is coming and one of the best dishes to eat during winter is this food. It can warm you up especially when you ate the hot and spicy version. But what I am going to share with you is the simple yet delicious version. It is not that spicy so everyone would love it even the small kids but if you want a hot and spicy one, there is no problem at all, just add chili powder or freshly ground pepper to the recipe. We are going to add Laver but this is just optional. You can remove it from the ingredients according to your preference. Here is the recipe.

                                image source: wikipedia.org


HOW TO COOK JEONBOKJUK (RECIPE)

INGREDIENTS
1 cup glutinous rice
3 small abalone (chopped)
3 teaspoon sesame oil
8 cups water
1 teaspoon rock salt
1 teaspoon fish sauce (patis)
4 cloves garlic (minced)
5 stalks spring onions (chopped)
4 tablespoon minced carrots
1 bundle cilantro (chopped)
1 pc laver (roasted)

Preparation and cooking procedure
1. In a bowl, wash the glutinous rice and soak up in the water for 1 1/2 hours. Drain after.
2. In a pot, add sesame oil. Add garlic and minced until light brown.
3. Add carrots and abalone. Saute for half a minute.
4. Add the rice and saute. Stir until the rice is almost translucent.
5. Add the water, close the lid, bring to boil and simmer for half an hour. Stir from time to time to keep it from burning at the bottom.
6. When almost cooked, lower the heat. Add the fish sauce and salt. Stir so that the salt and fish sauce mix perfectly with the rice.
7. Pour in the individual serving bowls and garnish with spring onions, cilantro roasted laver sheet.
8. And serve while hot.

HOW TO COOK JEONBOKJUK (RECIPE)

HOW TO MAKE SOJU

HOW TO MAKE SOJU -Soju I think is the most popular wine in Korea. It is very abundant that you can find it from almost every food carts in the city of Seoul. I am not a drinker but I could observe that when the sun sets in the evening, many Koreans are gathering all around the downtown eating some food and drinking Soju. Brewing your own Soju is advisable because you can have the power of controlling the amount of alcohol and sugar content of your Soju according to your personal preferences. Making Soju is not that hard. All it takes is only  less than a month for the wine to be brewed completely. There are few things to remember when making Soju: First, when brewing, make sure the content is undisturbed to guarantee its higher alcohol content. Secondly, you can adjust the amount of sugar if you want to make it a bit sweeter than usual. Thirdly, you can add water to the finished product if you want to lower its alcohol content. Lastly, check for gas build-up in the container, if this happens, lightly open the lid to release the pressure. Here is the procedure:

                              

HOW TO MAKE SOJU

INGREDIENTS
water (cold)
1/2 cup Nuruk enzyme
1 regular pack beer yeast
1/4 cup sugar
2 cups rice

Preparation and procedure for brewing Soju
1. In a colander, put the rice and wash thoroughly with running water.
2. Transfer in a bowl and add the cold water. Soak for an hour.
3. Using rice steamer, steam the rice for an hour. Remove from steamer and let rest for 6 minutes.
4. Put the rice in a container with sealable cap. Add 4 cups of cold water, Nuruk enzyme and yeast.
5. Stir perfectly to dissolve yeast and nuruk enzyme. Put the cap and seal.
6. During the first 5 days, stir the mixture two times each day and put back the cap and reseal.
7. After the first five days, make sure the mixture is undisturbed until the last day of brewing.
8. After 25 days of brewing, the mixture is ready to be filtered.
9. Using a cheesecloth, filter the mixture to separate the wine from the rice.
10. Add sugar to the wine and stir until the sugar is perfectly dissolved.
11. And serve.

HOW TO MAKE SOJU

HOW TO COOK GALBITANG (KALBITANG RECIPE)

HOW TO COOK GALBITANG (KALBITANG RECIPE) -Galbitang or Kalbitang is a Korean soup with many variations which are made from beef short ribs. Onions and Daikons are the primary ingredients for this dish. Its name derived from Korean terms 'galbi' which means short ribs and 'tang' means stew. The technique in cooking this dish is slow cooking for a longer period of time that gives the dish a tasty soup and also makes the beef tender. In Korea, Galbitang is commonly served as main course, also served with rice and some grilled fish. Someone told me that Galbitang used to be a very fancy dish in 17th century that only the member of royal families could afford and eat. In Korea, this food is also served in many family occasions such as baptismal, wedding, birthdays and even family reunions. This dish is also commonly cooked with some noodles and vegetables like radish. I have seen many versions of this dish like from clear soup to ones with soy sauce in it. Galbitang is also one of the perfect foods to be eaten during winter and rainy season because the hot soup gives our body warmth. If you are a hot and spicy dish lover, then i suggest that you add some spicy ingredients to your Galbitang but you don't want it to be like that if there is little kid you expect to eat your Galbitang. As always, you can improve my recipe according to your taste and preference. Here is the recipe:

                                image source: wikipedia.org



HOW TO COOK GALBITANG (KALBITANG RECIPE)

Cook Time: 80 minutes
Yield: 4 servings



INGREDIENTS
32 ounce beef short ribs (cut into serving pieces)
1 small Chinese white radish (peeled and sliced into 1 inch thick)
100grams bihon noodles
1/2 tablespoon salt
2 scallions (sliced into thin pieces)
4 cups water

Sauce Ingredients:
6 cloves garlic (minced)
1 tablespoon sesame oil
4 tablespoon low sodium soy sauce
1 teaspoon freshly ground pepper

PREPARATION AND COOKING PROCEDURE
1. Prepare the ribs by washing thoroughly with running water to get rid of blood.
2. In a bowl, combine together the sauce ingredients. Add the radish. Set aside.
3. In a pot, pour 4 cups of water, add the ribs and bring to a boil. When boiling, lower the heat and simmer for 1 hour. Remove the scum as much as possible.
4. Add the radish and sauce mixture and simmer for additional 5 minutes.
5. Add the noodles and simmer for additional 5 minutes.
6. Add the scallions and simmer for another 1 minute.
7. Transfer in individual serving bowls and serve.

HOW TO COOK GALBITANG (KALBITANG RECIPE)

HOW TO MAKE YEMA (RECIPE)

HOW TO MAKE YEMA (RECIPE) -Yema is a very delicious sweet custard candy which is very popular in the Philippines. This is one of the favorite 'pasalubong' of the Filipinos. Pasalubong is a Filipino term for going back home present. This gooey candy is made from egg yolks primarily combined with condensed milk and some butter. Making yema is not that difficult unlike what others think or say. I have tried many versions of this dessert and I discovered that you can make many versions of it. You can add vanilla sauce, maple syrup, apple sauce and many kinds of flavorings. I tried adding chocolate but I ended up adding coffee because my goal was to make my Yema more brownish, the outcome with chocolate was good though. If you are in the Philippines and you are going to ride a bus, many street vendors ride along and going to offer you packs of Yema candies. This candy is commonly wrapped with cellophane plastic but many makers use wax paper to keep the yema from sticking to its wrapper. We are not going to need sugar for this recipe because condensed milk is already sweet unless you want your yema to be more sweet than it is supposed to be. The price of this dessert is not expensive at all. A pack with 20 small pieces I think only cost 10 pesos or at least 20 pesos tops. Some of the preparations are different that you can even notice it from the texture. Some are as hard as the commercial candies and some are like very chewy. If you are having a family reunion, Yema would be perfect for desserts and also for going away present for your relatives. If you are a mother of small kids, this one is a good treat because kids love Yema, but I would like to remind you that tell your kids to brush their teeth after eating it because the sugar it contains will break the sugar into acid that can destroy their teeth if not brushed. Here is my easy Yema recipe:

 

  HOW TO MAKE YEMA (RECIPE)

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 20 small pieces


INGREDIENTS
1 regular size can of condensed milk
3 eggs (yolk is what we need, set aside the whites for other purposes)
2 teaspoon butter

MAKING YEMA PROCEDURE
1. Put the skillet over low heat.
2. Pour the condensed milk and egg yolks while stirring.
3. Add the butter. Continue stirring until the mixture thickens.
4. When the desired thickness is achieved, remove the skillet from heat.
5. Cut the plastic wrapper into 3x3 inch squares.
6. Scoop the mixture and roll it into a ball and wrap. Do the process for the remaining mixture.

HOW TO MAKE YEMA (RECIPE)

HOW TO COOK CURACHA (RECIPE)

HOW TO COOK CURACHA (RECIPE) -this dish is a traditional crab food popular in the province of Zamboanga in the Philippines. This dish is made of spanner crab also known as red frog crab which can only be found in the waters of Jolo, Sulu. Its name is a Chavacano term which is a dialect in the province of Zamboanga. The same dish is also called Kagang Pamah in Tausug. spanner crab is a genetically hybrid crustacean. This crab is red in color that stays that way even when cooked. The most common way of cooking Curacha crab is steaming or boiling to keep the flavors but there are some methods of cooking Curacha Curacha to make it more appealing and delicious. One of those methods is what we call 'adobo sa gata' which is cooked with coconut milk combined with garlic and ginger. Spanner crab is different from the common crabs that we know because most of its meat is found in its body, not in the claws. This recipe I am going to share with you is not very spicy so that most of you can adjust the amount of spices or you can add ingredients like chili to make it more hot and spicy. Here is the simple recipe for Curacha:

                               image source: biyahilo.blogspot.com

HOW TO COOK CURACHA (RECIPE)

INGREDIENTS
4 pieces curacha crab (about a kilo)
300ml coconut milk
4 tablespoon oyster sauce
1 bulb garlic (crushed)
1 thumb-size ginger (grated)
1/2 teaspoon freshly ground pepper
2 teaspoon rock salt
red chili pepper (optional)

PREPARATION AND COOKING PROCEDURE
1. Prepare the curacha crab by washing it with running water thoroughly.
2. In a pot, put the crab first then Put the garlic, pepper, salt and ginger over the crab. If you want it to be more hot and spicy, you can add chili powder or grated raw red chili.
3. Pour the coconut milk and bring to a boil.
4. When the coconut milk boils, lower to medium heat then add the oyster sauce.
5. Simmer until the coconut milk becomes oily.
6. Remove from heat and serve with rice.

HOW TO COOK CURACHA (RECIPE)

HOW TO COOK DAK BAL (RECIPE)

HOW TO COOK DAK BAL (RECIPE) -it is a popular Korean dish made of chicken feet. Many people especially the Americans do not like the idea of eating it. They find it too disgusting to eat. This dish to me is not disgusting at all depending on how it is prepared. The best way to prepare the feet is to remove the fingertips, rinse with boiling water, then remove the outer layer of skin. The hot water actually keeps the outer layer of the skin from sticking to the main skin. That way, the feet is clean enough to be cooked. We do not eat chicken feet in America but I would like to point out that Korea has very different tradition from US and eating chicken feet is part of it. Like the Buldak, this dish is also prepared and cooked with the intention of making it hot and spicy. In Korea, this dish is also eaten accompanied with Soju or Beer. Dak Bal is easy to make. It does not require too many ingredients. Making the sauce hot is good enough. But what I am going to share with you is how to make Dak Bal in more appealing way so that I can still attract more people to eat this delicious food. Here is the recipe:

                               image source: eastmeetsmacon.wordpress.com

HOW TO COOK DAK BAL (RECIPE)

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings

Ingredients:
30 ounce chicken feet
1/2 cup rice wine
6 tablespoon water
2 thumb-size ginger (grated)
1 small onions (minced)
6 tablespoon soy sauce
4 tablespoon brown sugar
2 teaspoon hot chili pepper
3 teaspoon oyster sauce (I prefer Mama Sita's)
1 star anise bud
2 teaspoon sesame seeds (toasted)
boiling water

Preparation and cooking procedure:
1. Prepare the chicken by washing it boiling water.
2. Remove the fingertips and the outer layer skin (the yellow skin.)
3. In a pan, saute garlic and onion until golden brown.
4. Add the chicken feet and saute until the reddish color is gone.
5. Add the remaining ingredients except the sesame seeds.
6. Bring to a boil and simmer. Toss frequently until the sauce thickens.
7. Transfer in a serving plate, garnish with sesame seeds and serve with Soju.

HOW TO MAKE DAK BAL (RECIPE)

HOW TO MAKE YUKHOE (RECIPE)

HOW TO MAKE YUKHOE (RECIPE) -it is a traditional Korean dish made of raw ingredients especially the meat. Beef is commonly used in making Yukhoe. Not just beef but the most soft part of the meat since this dish is prepared as raw food. Some of the ingredients commonly used in making this dish are garlic, ginger, onions, sugar, salt and sometimes julienned pear. Fat must be removed because it is unpleasant to eat as raw. In korean, Hoe means combination of raw ingredients mixed with some spicy seasonings. In some Korean restaurants, raw meats such as liver, kidney and heart are used for Yukhoe but since not all of use like the idea of using those meats, I would advice you to use beef or pork. Cleaning the meat thoroughly is very crucial in the preparation because we do not want the unpleasant odor and substance be eaten that is why the meat must be cut very thinly and washed thoroughly with running water then dry with clean paper towel. Using spicy sauce is very common in making Yukhoe so you can use your favorite chili sauce for this dish or you can combine all the hot and spicy ingredients you have. The idea of using spicy sauce is that we know it can remove the slimy odor so that the food would not be disgusting to eat. Here is the simple and easy Yukhoe recipe:

                                image source: wikipedia.org

HOW TO MAKE YUKHOE (RECIPE)

Prep Time:
Yield: 4 servings


Ingredients:
16 ounce beef fillet
5 cloves garlic, minced
3 tablespoon ginger, shredded
1 cup minced red onions
1/2 bundle spring onions, chopped
1 tablespoon hot chili powder
1 tablespoon brown sugar
1 teaspoon sesame oil
1 piece Nashi (Asian pear)

Preparation and Procedure:
1. Prepare the beef by slicing it as thin as possible. Remove the fat.
2. Transfer in a colander and wash thoroughly with running water.
3. Dry the meat with paper towels. Set aside.
4. In a bowl, combine together all the ingredients except pear and spring onions. Mix well.
5. Remove the core of the pear and slice into strips.
6. Combine meat and spices mixture, mix well. Transfer in the serving plates.
7. Garnish with pear and spring onions and serve.

HOW TO MAKE YUKHOE (RECIPE)

HOW TO MAKE SAMGYEOPSAL (RECIPE)

Samgyeopsal is a dish made of pork belly which is served and prepared like galbi. It is sometimes cooked in grill and also served with kimchi. The most common ingredients for this dish are onions, garlic and sesame oil. Lettuce is used for wrapping to make more presentable. If you are going to make this dish but you do not have a grill, you can use skillet or pan. The Koreans like to accompany this dish with their favorite drinks like Soju. If you are having a party in your backyard, I suggest to use the outdoor grill so that you can cook as many as possible since grill can accommodate more than what a pan can. Here is the simple recipe of Samgyeopsal:

                                image source: wikipedia.org


HOW TO MAKE SAMGYEOPSAL (RECIPE)
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 10 servings


Ingredients:
1 kilo pork belly (sliced into thin strips)
romaine lettuce, amount depends on the size
6 cloves garlic, minced
1 tablespoon sesame oil
cooked rice
salt and pepper to taste
cooking oil
Lettuce

For the sauce
2 cloves garlic, minced
1 tablespoon Chili paste
1/2 teaspoon doenjang or miso
1 tablespoon sesame oil
1 stalk green onions, minced
2 tablespoon water

Preparation and step by step cooking procedure:
1. In a bowl, pour the sesame oil. Add salt, pepper and pork belly.
2. Mix well and set aside.
3. On a skillet, spread a little bit of cooking oil to prevent the meat from sticking to the pan.
4. Put the pan on heat. When the oil is smoking, fry the meat until browned.
5. In a saucepan, combine all the sauce ingredients and heat until all the ingredients are dissolved. Do not boil.
6. Wash the lettuce perfectly.
7. On a plate, assemble the lettuce, scoop cooked rice and put on the lettuce, add meat and sauce.
8. Roll the lettuce into a ball or log, repeat the process for the rest of the ingredients.
9.And serve.

HOW TO MAKE SAMGYEOPSAL (RECIPE)

HOW TO MAKE SAENGSUN GUI (RECIPE)

                               image source:  bapstory.blogspot.com

Saengsun Gui- Saengsun litterally means fresh fish in Korea and Gui means grilled. Saengsun Gui is a quick recipe to cook because you won't need tricky methods to prepare and cook this dish. The most common kinds of fish used in cooking Saengsun gui are sardines and mackerel because they are cheaper and easy to find in the market. There are kinds of recipe for this dish that I have seen and tried but what I am going to share with you is the easiest and simplest but if you want to try the tricky one, just leave your comment below of this post and I will give you the recipe. Technically, almost any kind of fish can be used for this dish because this is just a grilled fish seasoned with salt and pepper or some other seasoning. The point here is that you just need to grill your fish or cook it in an oven. Saengsun Gui is best served with hot rice or Soju. Sometimes it is served with soy sauce to give more appeal to the taste. In this version I am going to share with you, only 4 ingredients is necessary but delicious enough for your lunch accompanied with cooked rice. Here is it is:

HOW TO MAKE SAENGSUN GUI (RECIPE)

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:
1 whole mackerel (about 1 pound)
soy sauce
2 pieces calamansi (or 1 tablespoon lemon extract)
chili powder to taste

Preparation and step by step cooking procedure:
1. Prepare the mackerel by removing the bones and head.
2. Wrap with foil or banana leaves.
3. Grill until cooked.
4. In a saucer, combine soy sauce, calamansi and chili powder.
5. Serve the fish accompanied with soy sauce.
6. And serve with rice.


HOW TO MAKE SAENGSUN GUI (RECIPE)

HOW TO MAKE OISEON (RECIPE)

                               image source: wikimedia.org

Oiseon is a traditional Korean dish made of cucumbers stuffed with meat and some vegetables and sometime with eggs. The appearance of this dish is like of the kimbap only Oiseon is housed with cucumber. Stir-frying is involved in the process. In both North and South Korea, this dish is commonly served as appetizer but I find this food to be appealing that I even enjoy it as snack. From the looks, making Oiseon is very difficult but believe me it is not. All you need is a basic knowledge on stir-frying and a heart to make this mouth-watering dish. The recipe I am going to share with you used beef but maybe some of you can be skeptical because not all of us prefer beef over pork so I would like to say that you can replace the beef with pork, even chicken would be fine. Here is the simple Oiseon recipe:

HOW TO MAKE OISEON (RECIPE)

Cook Time:
Yield: 4 servings

Ingredients:

for the fillings
1 whole cucumber
1 ounce beef
12 grams shiitake mushroom

for the seasoning
1 tablespoon brown sugar
1 tablespoon low sodium soy sauce
1 teaspoon spring onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/2 teaspoon olive oil
1 tablespoon vegetable oil
1 pc egg
1 tablespoon bell pepper, shredded

for the sweet and sour vinegar
1/4 cup white vinegar
1 teaspoon salt
4 teaspoon brown sugar
2 teaspoon water


Preparation and Cooking Procedure
1. Wash the cucumber, cut both ends then cut into four equal pieces crosswise.
2. Remove the inner part of the cucumber (the one that holds the seeds.)
3. Make some slits on the skin. Set aside.
4. Cut the beef and mushroom into thin strips. Set aside.
5. Separate the egg's white and yolk and fry. Cut into strips. Set aside.
6. In a pan, stir-fry beef until golden brown. Add the mush room and stir-fry. Add the sauce mixture and continue frying until the sauce becomes almost dry.
7. In another pan, stir-fry the cucumber for 1-2 minutes.
8. In a bowl, combine all the vinegar mixture and stir until the salt and sugar dissolve.
9. In a serving plate, arrange the cucumber with the hole facing upward.
10. Insert the fillings into the hole
11. Scoop some vinegar mixture and pour over the cucumbers.
12. And serve.


HOW TO MAKE OISEON (RECIPE)

HOW TO MAKE SINSEOLLO (RECIPE)

                               image source: wikipedia.org

Sinseollo is a Korean traditional dish. It is said to be food for the gods in the higlands or montains. I am not sure why it is called like that because I am not a Korean. I want to blog about Korean food because I found many delicious dishes that are popular in that country and one of those dishes is this Sinseollo. I looked it up on the internet and I found out that is dish is part of the Korean Royal Cuisine Recipes. You can tell by its name that this food is served for the royal families but I am not sure about that because I have tried this dish several times eventhough I do not have a royal blood in me. Here is the cooking tutorial on this recipe:

HOW TO MAKE SINSEOLLO (RECIPE)

Prep Time: 1 hour
Cook Time: 1 hour
Yield: 4 servings

Ingredients:
1 bundle Korean parsley, leaves removed, cut into short sticks
1 carrot, cut into strips
1 small size onion, chopped
120 grams beef, cut into strips
120 grams cod, sliced
4 eggs
5 leeks
13 pieces shiitake mushrooms, cut into strips
14 pieces Ginkgo nuts, removed shells
cooking oil

For the meatballs
120 grams corned beef
1 egg
3 tbsp all-purpose flour
salt and pepper

For seasoning
 2 tbsp all-purpose flour
2 eggs, yolks and white are separated
salt and pepper

For stock/broth
120 grams beef, thinly sliced
1 small size onion, chopped
2 cups chicken stock
4 cloves garlic, minced

Preparation and step by step cooking procedure:
1. In a bowl, combine beef, cod, salt and pepper.
2. In another bowl, combine all the meatballs ingredients. Mix well until solid dough forms. Solid enough to make balls.
3. Make meat balls about 14-16 pieces.
4. In a skillet, pour some oil and fry the meatballs until browned.
5. Fry the beef until browned.
6. In a bowl, combine together cod and all the seasoning ingredients except yolks.
7. Fry the cods until golden brown.
8. Whisk the yolks and fry. Cut into strips.
9. In a pot, combine all the broth ingredients and bring to a boil.
Simmer until the beef is cooked.
10. In a pot, combine all the ingredients then pour the broth.
11. Bring to a boil then lower the heat when boiling.
12. Simmer until mushrooms are cooked.
13. Remove from heat and serve.

HOW TO MAKE SINSEOLLO (RECIPE)

HOW TO COOK MAKCHANG GUI (RECIPE)

Makchang Gui is another kind of grilled dish from Korea. But unlike samgyeopsal, Makchang Gui is not made of pork belly but instead, pig's large intestine is used. Sauce is important for this dish since it is a grilled one thus some things are similar to what we call barbecue in the west. This Makchang gui is commonly served with chopped scallions or green onions. I am not sure about the sauce because I have not tried Makchang Gui from Korea because I haven't been there but as i looked up for it in the internet, your ordinary barbecue or hot chili sauce can be just right for this dish. On making this dish, we are going to use the intestine so I wold like to say that preparing the intestine thoroughly is a necessary because the intestine has unwanted smell and the inside is slimy so turn it inside out when cleaning it to get rid of those. Here is the recipe:















image source: wikipedia.org

HOW TO COOK MAKCHANG GUI (RECIPE)


Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 5 servings

Ingredients:
1 1/2 pounds pig's large intestine, cleaned
3 tablespoon sesame oil
salt and pepper to taste
4 cloves garlic, minced
3 stalks spring onions, finely chopped
barbecue sauce

Preparation and step by step cooking procedure:
1. Slice the meat into 1 cm rings.
2. In a bowl, combine the meat, salt, pepper, 2 tablespoon sesame oil and garlic.Mix well.
3. Using a charcoal grill, cook the meat. If you do not have the grill, you can use skillet. Spread a little bit of oil on the skillet to prevent the meat from sticking, put on heat and fry until golden brown.
4. Put in the serving plate with the sauce on the side.
5. Serve with cooked rice or Soju.


HOW TO COOK MAKCHANG GUI (RECIPE)

HOW TO MAKE GYERAN JJIM (RECIPE)

                                image source: wikipedia.org

Gyeran Jjim is a steam egg dish that is very popular and traditional in both North and South Korean. This food is very easy to prepare and cook since it is just an egg dish. The ingredients are not even expensive so everyone can make this dish. There are many ways to cook the egg. You can steam it when you cook rice or yo can boil it in a pot. Some people cook the egg in a microwave but the result could not be perfect because the cooking can be uneven so isuggest that yo cook it either steaming or boiling. The Koreans serve this dish with cooked rice and sometimes kimchi and can be eaten in almost every meal. The most common ingredients used in cooking Gyeran Jjim are eggs, green onions, water and salt but in the recipe I am going to share with you requires 6 to make the taste more appealing. Think of any ingredients you like that you think would give the egg a compliment because Gyeran Jjim is not limited to only using ingredients 4 ingredients. We just have to steam the egg because that process is the reason why it is called Jjim since it is actually the Korean term for "steamed". Here is the recipe for Gyeran Jjim:

HOW TO MAKE GYERAN JJIM (RECIPE)

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 3 servings

Ingredients:
3 eggs, whisked
8 tablespoon water
5 stalks spring onion, chopped
2 small size tomatoes, diced
1/4 tsp salt
1/2 cup corned beef, or diced hotdogs 

Preparation and step by step cooking procedure for Gyeran Jjim:
1. In a bowl, combine together whisked egg, water, spring onions, tomatoes, salt and corned beef. Mix perfectly.
2. Put the mixture in a microwave-safe tupperware and cover with the lid.
3. Steam the mixture for 10 minutes. If you are going to microwave it, 5 minutes is the time to cook it.
4. Remove from the tupperware and serve with rice while hot.

HOW TO MAKE GYERAN JJIM (RECIPE)

HOW TO COOK GALBI JJIM (RECIPE)

                               image source: wikipedia.org

Galbi jjim is a Korean version of braised ribs. It is cooked slowly to make sure the meat is tender and bones are almost falling off. Galbi Jjim is very popular in Korea and you can eat this food in almost all the restaurants in the country. You can use boneless beef but it won't be an original one so using the short ribs cut is the perfect meat for this dish. The point on using the rib cut is that the bone marrow has the touch of flavor that it can give richer taste to it. This food is similar to the Filipino style caldereta and since this one is stew, I can still think of several dishes that are very similar to Galbi Jjim. I have tried this recipe with goat's meat and even with rabbit's meat. The outcome was good so If you don't like the beef, you can replace it with meats that you want, just do not remove the bones. Here is the recipe:

HOW TO COOK GALBI JJIM (RECIPE)

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 5 servings

Ingredients:
1 kilo of short ribs, cut into serving pieces
6 tablespoon brown sugar
5 tablespoon soy sauce
2 tablespoon Japanese sake
5 cloves garlic, minced
2 stalks spring onion, chopped
1 small size sweet onion, thinly sliced
1 tablespoon sesame seed, roasted and ground
1 tablespoon sesame oil
1/2 cup asian pear, diced
2 pieces kartoffel or potatoes, peeled and quartered
2 carrots, peeled and cut into cubes
1 cup of water
oil

Preparation and step by step cooking procedure:
1. Prepare the ribs by washing it with running water.
2. In a skillet, pour 1 tablespoon of oil, saute garlic until browned.
3. Add the ribs and saute and the reddish color is gone.
4. In a pressure cooker, combine all the ingredients except pear, carrots and potatoes.
5. Bring to a boil. Lower the heat when boiling. Simmer for about 1 hour.
6. Add potatoes, asian pear and carrots.
7. Simmer for another half an hour.
8. Transfer to a bowl and serve with rice.


HOW TO COOK GALBI JJIM (RECIPE)

HOW TO COOK ANDONG JJIMDAK (RECIPE)

Andong Jjimdak is a Korean steamed dish. The Korean word "Jjimdak" literally means steamed and the word "Andong" means chicken. This dish is very popular in seoul as well as in many regions in South Korea. Many restaurants in that country serve this dish. There are many kinds of Jjimdak dishes and not limited to  only using chicken. Fish can also be used. Steamed food in Korea is traditional but it does not necessarily mean that steaming ends only by cooking using the steam but using seasoning and vegetables are necessary. In this recipe I am about to share with you, Andong or chicken is braised so that it can give good texture when steaming the chicken. The commonly used ingredients for this dish are not hard to find because we are going to use the most abundant ingredients like the potato, carrot, onion and even garlic. Jjimdak can be cooked as spicy or can be sweet, it depends on the preference of the cooker. Soy sauce is also present in this recipe and also we are going to use the trademark of the Asian cultures -the noodles. This is the recipe:

HOW TO COOK ANDONG JJIMDAK (RECIPE)

Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings

Ingredients:
3/4 kilo chicken wings
3 cups water
40 grams Korean cellophane noodle
2 medium size potatoes, cubed
2 medium size carrots, cubed
3 stalks spring onion, chopped
1 teaspoon red chili powder

Ingredients for the sauce
1/2 cup low sodium soy sauce
3 tablespoon japanese sake
3 tablespoon sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1/4 teaspoon grated ginger
freshly ground pepper to taste

Preparation/Andong Jjimdak Cooking Procedure:
1. In a pot, boil water and add the chicken, simmer for 3 minutes.
2. Remove the chicken and set aside.
3. In a flat-bottomed skillet, place the chicken.
4. Add soy sauce, sake, sugar, garlic, sesame oil, ginger and pepper. Pour water.
5. Mix well.  Bring to a boil and simmer for 15 minutes.
6. Add all the remaining ingredients except noodles.
7. Simmer for another 15 minutes.
8. Add the noodles and continue simmer for 4 minutes until the noodles and the rest of the vegetables are cooked.
9. And serve with rice.


HOW TO COOK ANDONG JJIMDAK (RECIPE)