HOW TO COOK PORK ASADO (ASADONG BABOY)

Here is another traditional dish of the Filipino-The Asadong Baboy or Pork Asado. This dish is like the other dishes that are first being cooked before slicing. Asado is very simple to make and this recipe I am going to share with you is the easiest Pork Asado recipe yet way more delicious than other Asados you find in the web. There is no secret ingredient in my Asadong Baboy, just follow the procedure and you’ll see what will happen.  There are known ways how to cook Asado and one of these is the meat preference and the sauce. The Chinese have many unusual way of how to cook it. They are great chefs but sometimes you find taste that you are not used to because youre not Chinese at all and that ingredient is meant just for Chinese people. But if you are going to ask me, the best Pork Asado I had was cooked by my Chinese Friend. Also he has the best peking duck recipe.

I found another Asado recipe but I did not try it because it seemed to be creepy. It requires 5-spice powder ingredient. Are you okay? Where are your readers supposed to get that ingredient?  We are helping to solve their problem here, not giving them more problems to solve. Anyways, let forget about that recipe. I am trying to make it the easiest for you to do so if you feel like you want to add some ingredient, just do it. But be careful because too much ingredient can ruin your Asadong Baboy. If you are going to choose meat, take the pork tenderloin because it is better than the rubbery pork you buy from the small meatshop. Here is how to cook Asadong Baboy or Pork Asado.

RECIPE: HOW TO COOK ASADONG BABOY (PORK ASADO)

Ingredient

1 kilo of Pork tenderloin

4 potatoes (quartered)

3 medium size onions (chopped)

1 head of garlic (minced)

1 teaspoon of freshly ground pepper

4 bay leaves (Laurel)

3 cups of vinegar

¼ cup of oil

2 tablespoon of salt

2 tablespoon of low sodium salt

2 red bell peppers (diced)

¼ cup of annatto water

3 tablespoon of tomato sauce (optional)

½ cup of brown sugar

2 ½ cups of water

Procedure

1. In a pot, put the pork, vinegar, pepper, 1 teaspoon of minced ginger, salt, bay leaves and soy sauce.
2. Bring to a boil and simmer until the pork is cooked.
3. In a pan, pour some oil and fry the potatoes. Set aside.
4. In the same pan, saute garlic and onion. Add tomato sauce.
5. Add sugar and ½ cup of water. Stir well.
6. Slice the pork according to your preference.
7. In the pan, add the pork, bell pepper, annatto water and bring to a boil. Simmer for 5 minutes.
8. Remove from heat and serve.

Try this video of another version of Asadong Baboy.
Disclaimer: The author of this blog does not claim the ownership of this video.
                  Courtesy of youtube.com

HOW TO COOK EASY SINANGLAY NA TILAPIA

There are tons of ways how to cook Tilapia but sometime we want to cook it in a different way. This Sinanglay Na Tilapia is the answer. This dish is like a ginataang laing because it is cooked in coconut milk. Sinanglay na Tilapia is an authentic dish of Bicolanos. Most of us know that they are known for cooking dishes with coconut milk. But I want to tell you that they are not the only ones who have the right to cook Sinanglay Na Tilapia. But the question is- do you know how to cook Sinanglay Na Tilapia? If your answer is no, then I am here to help you. We don’t need to make it fancy because it is not economical but we must not jeopardize the taste of Tilapia. On this recipe I am going to share with you, you can adjust the amount of every ingredients according to your tastes and you can add additional ingredients like if you want to make it more spicy or something like that. I did not know how to cook Sinanglay Na Tilapia until my Bicolano friend Cooked it for me when we were hanging out in his place. You can make a version of Sinanglay by replacing the Tilapia as the main ingredient. There are many ways how to cook it too and this one I am going to share with you is thesimplest and easiest version of it. Here is how to cook Sinanglay Na Tilapia.

EASY SINANGLAY NA TILAPIA RECIPE

Ingredients

1 kilo of Tilapia (2-3 pieces)

2 bundles of Pechay

3 small size tomatoes (diced)

5 cloves of garlic (chopped)

2 small size onions (chopped)

1 small ginger (sliced)

5 pieces green chili

2 cups of coconut milk

1 teaspoon ground black pepper

Salt to taste

Procedure

1. Clean the Tilapia by removing scales, gills and other unwanted parts.
2. Combine the onions, ginger, and tomatoes in a bowl.
3. Stuff the Tilapia with mixture of ingredients.
4. Wrap the Tilapia with Pechay leaves tight enough to keep mixture within Tilapia.
5. In a pot, put the Tilapia and arrange carefully.
6. Add the coconut milk, water to cover the Tilapia, salt and pepper.
7. Cook and simmer for 20 minutes or until the tilapia is cooked.
8. Remove from heat and serve while hot.

Try this video of another version of Sinanglay Na Tilapia

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

                 Courtesy of youtube.com

HOW TO MAKE DAING NA BANGUS (RECIPE)

Daing Na Bangus is a Philippine authentic dish. It is made from Bangus or Milkfish. I love making this dish especially when the fish I got from the market are fresh. This is a way to preserve the fish and if you want to make it stay longer, add more salt. I love this dish because of the taste of marinade combined with the sourness of vinegar dip. There are many ways how to make or cook this dish. And there are many ways how to eat this too like using many different kinds of dip. In Panagsinan, bangus are cheap so if you’re living in that northern part of the country, this dish is for you. This is how to make Daing Na Bangus.

HOW TO MAKE DAING NA BANGUS (RECIPE)

Ingredients

1 large size bangus (milkfish)

2 cups of vinegar

½ teaspoon of ground pepper

6 cloves of garlic (minced)

1 tablespoon of salt

Cooking oil for frying

Procedure

1. Clean and prepare the Bangus by removing scales, intestines and slice to butterfly.
2. Combine the garlic, salt, vinegar and pepper in a dishbox.
3. Add the Bangus and marinate for the whole night.
4. After marinating, heat oil in a frying pan.
5. When the oil is smoking, put the bangus skin-side down.
6. Fry side by side until the Bangus is cooked.
7. And serve with vinegar dip or catsup.

HOW TO COOK KARE KARE (RECIPE)

Kare Kare is another dish from the Philippines. It is a dish combination of pork and vegetables. I love Kare Kare because of the delicious thick and creamy soup combined with the taste of vegetables and pork. Not many of us know how to cook Kare Kare because this dish is more complicating but it’s worth it because once you have cooked it right, you would experience a fine meal. There are kinds of meat used in cooking Kare Kare. That is how people cook it. In this recipe we are going to use the pork leg. Like I said, cooking this dish is more complicating than the other dishes I have shared with you so I want you to do this recipe carefully because you would ruin your Kare Kare.

You may use pork tenderloin in this dish but I want to advice you to use pork leg because I found it more appealing. My mother taught me how to cook Kare Kare and later on I made some twist to her recipe and this is how I cook my very own Kare Kare.

Note: If by any chance you don’t understand something, don’t hesistate to leave your comment below or you may send me an email regarding this recipe. If you like this dish, please share it to you friends and relatives. Thanks!

HOW TO COOK KARE KARE

Ingredients

1 kilo of pork leg (cut into serving sizes)

6 cloves of garlic (minced)

1 medium size onion (chopped)

1 Small size Banana blossom (cut into desired sizes)

3 regular size Talong (eggplant)

1 bundle of Kangkong or Pechay

1 cup of string bean (cut into 2 ½ inch long)

½ cup of Peanut butter

1 tablespoon of cream or milk butter

¼ cup of Alamang (shrimp paste)

800ml-1liter of water

¼ cup of Achuete seeds or Annatto seeds (soaked in ½ cup of hot water)

2 tablespoon of flour (dissolved in ½ cup of water)

1 teasppon of ground pepper

Salt to taste

Cooking Procedure

1. In a pressure cooker, bring water to a boil.
2. Add the pork leg, onions and simmer for 30 minutes or until the meat is tender.
3. Add the peanut butter, annatto water, milk butter and simmer for another 5 minutes.
4. Add the dissolved flour and stir.
5. In a pan, saute garlic until light brown.
6. Add the banana blossom in a pan together with talong, and string bean. Add 1 cup of water and simmer for 5 minutes.
7. Put the cooked vegetables into the pressure cooker together with Pechay..
8. Add salt and pepper.
9. In a pan, saute garlic and shrimp paste.
10. Serve the Kare Kare with Sauteed Shrimp paste.

HOW TO COOK CAMARON REBOSADO (RECIPE)

Camaron Rebosado is a Filipino Traditional dish. I saw a food blog before and it said that this dish can be called Overflowed Shrimp in English. This dish is a Filipino conterpart of the very famous shrimp dish tempura of the Japanese because they have the similar way how to cook it. Batter and shrimp are the key ingredients for this dish and making the batter depends on how you want to make it. Do you want to make it simple, or spicy? Well if you want some adjustment, you can do it with the sauce because this dish requires sauce for better taste. You may use Banana catsup, the all-purpose sauce or you can even use soy sauce with spices. I am going to share with you my simple recipe. Here is how to cook Camaron Rebosado.

HOW TO COOK CAMARON REBOSADO

Ingredients

½ kilo of shrimp (remove the head and skin)

½ cup of Calamansi extract

1 tablespoon of Corntarch

1 cup of all-purpose flour

2 eggs

3-4 cups of oil (enough for deep frying)

1 teaspoon of salt

Camaron Rebosado Procedure

1. In a bowl, marinate the shrimp in Calamansi extract for 1 hour.
2. Combine the all-purpose flour and cornstarch in another bowl.
3. Add the eggs and salt. Mix thoroughly.
4. In a pan, heat oil for frying.
5. Drain the shrimp.
6. Dip shrimp in the batter but do not let the tail covered.
7. Drop in the frying pan, cook until the batter becomes yellow and crispy.
8. Roll in a paper towel to remove unwanted excess oil.
9. And serve with your favorite sauce or gravy.