BATCHOY

How to cook Batchoy- This dish is a very Filipino food and everybody would love it during cold season. This is one of the dishes I would love to eat when it rains because I love its hot soup combined with the delicious tastes of pork and liver. Batchoy originated in the Vizayas but I don’t exactly know what province it originated. Batchoy became very common in the Philippines and some other Asian countries because we know that Asians are fond of noodle dishes. Many noodle lovers don’t know how to cook Batchoy so I thought I would post my recipe here. Everone can add a twist to it. Add some additional ingredients that is commonly used in cooking noodles. This recipe is just an easy and simple Batchoy or you can say this is a beginner recipe but you would not want to add a twist to it maybe because you would not want to ruin the taste. Here is the recipe:

HOW TO COOK BATCHOY

Ingredients

1 kilo of Canton noodles

½ kilo of pork

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

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 a pot, boil water. Add pepper and salt. Simmer for 2 minutes.
3. Add the pork. Simmer until the pork is cooked.
4. Add the liver and simmer for 10 minutes.
5. Add the Sauteed garlic and Canton noodles and simmer until the noodles are cooked.
6. Scatter spring onions and Chicharon over the noodles when serving.

BEEF TAPA (TAPANG BAKA)

How To Cook Beef Tapa -It is dried cured and marinated sliced beef, fried or grilled. You may use fish and other meat in making Tapa but the beef is the most popular and being used nowadays. Beef Tapa is one the favorite dishes for breakfast and infact, Tapa is used in the term tapsilog- a favorite combination of dishes for breakfast. Tapa is a traditional dish of the Philippines. Some food shops and restaurants are named after this dish, the Tapahan, Tapsihan, and Tapsilugan. These names are just slang words but these terms became known by many food enthusiasts. Many tapsilugan in the country serve exotic tapa because of the growing demands. I would love to try them but I want to abide the law because slaughtering those exotic animals is forbidden. This recipe seems tricky but it is actually easy. You don’t need to cook it many times for you to know how to cook Beef Tapa. Just remember the procedures and the amount for the ingredients. This is special because it is cooked in different way.  Here is how to cook Beef Tapa:

RECIPE: HOW TO COOK BEEF TAPA

Ingredients

1 kilo of beef sirloin (sliced into thin strips)

1 cup of low sodium soy sauce

1 head of garlic (minced)

½ cup of sugar

1 tablespoon of salt

1 teaspoon of freshly ground pepper

¼ cup of cooking oil

3 cups of water

Cooking Procedure

1. In a deep tray, mix together the soy sauce, garlic, sugar, salt and pepper. Stir well.
2. Add the beef strips. Make sure the mixture covers the beef.
3. Place in the fridge and marinate for the whole night.
4. In a pan, boil 3 cups of water.
5. Add the oil and the beef stripsand cook until almost dry.
6. And serve with rice.

HOW TO COOK EASY LUMPIANG SHANGHAI

This Lumpiang Shanghai is one of the delicious snacks for the Asians. I am not sure if this dish originated in Shanghai, a city in Mainland China. But there is one thing I am sure of- Lumpiang Shanghai is mouthwatering. There are many ways how to cook this dish. By combining the replacements for the common ingredients you can make your own kind of it. I know how to cook many versions of it. My original ones and the ones I gathered by asking my relatives who know how to cook Lumpia. If by any chance you are having a visitor, I would like to suggest this one for you to cook because the ingredients are not that expensive. But if you are living in the West, looking for the wrapper sometimes cost you time and effort because the Lumpia wrapper is not very common in there. I would suggest go to the Chinese grocery stores. This Lumpiang Shanghai recipe is just an easy and simple version of it but don’t worry because its simplicity will give you the appeal and you will appreciate every bite. Here is my step by step procedure on how to cook Lumpiang Shanghai:

RECIPE: HOW TO COOK EASY LUMPIANG SHANGHAI

Lumpia Rolls Ingredients

1 pound of ground pork

2 carrots (chopped)

¼ cup of Celery (chopped)

5 cloves of garlic (minced)

1 medium size onion (chopped)

½ teaspoon of salt

1 egg (whisked)

½ teaspoon of freshly groud pepper

Cooking oil

Lumpia wrapper

Dip Ingredients

½ cup of vinegar

1 teaspoon of onions (chopped)

3 pieces of red chili

½ teaspoon of freshly groud pepper

Cooking Procedure

1. In a bowl, combine pork, carrots, celery, garlic, onions, salt, egg and peppe. Mix well.
2. Scoop some mixture and put over a wrapper and make roll.
3. In a pan, heat oil enough for deep frying.
4. Drop the rolls in the pan and fry until the rolls are golden brown.
5. Remove the excess oil by rolling them on a paper towel.
6. Put in a serving plate and set aside.
7. Combine all the dip ingredients.
8. And serve the rolls with the dip.

Try this version of Lumpiang Shanghai:

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

Courtesy of youtube.com.

HOW TO COOK EASY ESCABECHENG TILAPIA (ESCABETCHE)

One of the delicious but cheap dishes is this Escabetcheng Tilapia. This dish is one of the favorite dishes to cook or bring when the people are going out to the beach or hiking. There are many ways how to cook Escabetche but one thing must be maintain in this dish- the sweet and sour tastes. Yes, the sweet taste and the mild sourness of this dish are the reasons why Escabetche earned the respect of the chefs. Escabetcheng Tilapia is way cheaper than Escabetcheng Lapu-Lapu so if you are going to cook this dish, I suggest that choose Tilapia because it is cheap in the market and you can easily find live tilapia for better cooking and taste. But if you are one of those persons who came from money, Lapu-Lapu would be he best for you.

When I was in gradeschool, Escabetcheng Tilapia had a strong appeal to me and of course up until now it has and I like it to be combined with some vegetable dish as viand. I learned how to cook Escabetcheng Tilapia when I was in college and honestly the first trial was not that successful. The second attempt, well, it was almost perfect because of some tips and hints given to me by my mom. And this recipe I am going to share with you was actually that recipe I was talking about. Here is how to cook Escabetcheng Tilapia:

HOW TO COOK EASY ESCABECHENG TILAPIA (ESCABETCHE)

Ingredients

1 kilo of Tilapia (2 pieces)

2 carrots (cut into sticks)

2 red bell peppers (cut into strips)

2 cups of Pineapple chunks

½ cup of Pineapple juice

5 cloves of garlic (minced)

1 medium size onions

2 thumb-size gingers (thinly sliced)

1 teaspoon of salt

1 tablespoon of maple syrup (caramel or brown sugar will do)

¼ cup of low sodium soy sauce

¾ cup of water

3 tablespoon of all-purpose flour

1 teaspoon of freshly ground pepper

Cooking oil

Cooking Procedure

1. Prepare the Tilapia by removing the scales, gills and innards.
2. In a pan, fry the Tilapia until golden brown and set aside.
3. Saute garlic and onions until light brown.
4. Add the water, pineapple and carrots. Simmer for 5 minutes.
5. Add the Pineapple juice, ginger, syrup, flour and salt. Stir well.
6. Simmer until the sauce becomes thick.
7. Add the red bell pepper and simmer for another 3 minutes.
8. Pour the sauce mixture over the Tilapia and serve.

 Try this version of Escabecheng Tilapia:

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

                  Courtesy of youtube.com

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