HOW TO COOK PORK POCHERO (POCHERONG BABOY)

How To Cook Pork Pochero (Pocherong Baboy) –Here is another Filipino dish that you may want to include in your list. This dish is not actually originated in the Philippines but this version of Pochero is originated in the country. There are many different ways how to cook Pochero since this is an international dish. Most of the meat can be used in cooking this dish like pork, beef, goat’s meat etc. In this recipe, we are going to cook this famous Pocherong Baboy. You may want to replace some of the ingredients like the cabbage or potatoes, but I want you to be careful not to ruin this dish. To those who know how to cook Pochero, I want to ask you for comments or maybe you can share your own recipe of it and I am glad to feature your recipes here. Here is how to cook Pork Pochero:

                               image source: wikipedia.org

HOW TO COOK PORK POCHERO (POCHERONG BABOY)

Ingredients

1 kilo of pork liempo

6 cloves of garlic (minced)

2 small size onions (chopped)

3 medium size tomatoes (chopped)

1 large size potatoes (chopped into 8 pieces

3 pieces of Plaintain Banana (cut into 3 pieces each)

1 bundle of string bean (cut into 2 inches long)

1 small cabbage (quartered)

¼ cup of fish sauce

1 tablespoon of whole peppercorn

1 bundle of pechay

2 ½ cups of water

¼ cup cooking oil

Cooking Procedure

1. In a pot, heat oil. Saute garlic, onions.
2. Add the tomatoes and pork. Saute until the pork is half cooked.
3. Add fish sauce and peppercorn.
4. Add the water. Bring to a boil and simmer for half an hour.
5. Add the potatoes and simmer until the potatoes are cooked.
6. Add the banana and all the vegetables. Simmer until all the vegetables are cooked.
7. Add salt or water if needed.
8. And serve.

HOW TO COOK PESANG TILAPIA

How to Cook Pesang Tilapia –I have shared with you my Pesang Bangus before but not all of us would prefer Bangus than Tipalia so this recipe is for those whoa re not huge fans of Bangus. Tilapia does not cost much in the market and it is cheaper than bangus and I would recommend it to those who are cost cutting ontheir budgets. I would also prefer Tilapia because I can easily find this fish live and fresh in the market and I am sure you would agree if I say fresh and live fish is better in cooking than the dead ones. To those who know how to cook Pesang Isda but are looking for cheaper ingredient, well, you came to the right blog. And I want to tell you that Tilapia is not the only cheap fish in the market. You can also find Dalag or Galunggong and a lot more. But if you are living near the beaches of Pangasinan, well, I suppose bangus is still the best for you because we know that Pangasinan is the capital of that milkfish we are talking about. There are many of us who don’t know much about cooking a fish so here is my recipe for you guys. Here is how to cook Pesang Tilapia:

HOW TO COOK PESANG TILAPIA

Ingredients

1 tbsp ginger (sliced)
4 medium size onions (quartered) 
1 tsp. whole peppercorns 
7 cups water 
2 lbs. Tilapia 
4 cups of cubed Upo
15-25 leaves of pechay

Salt to taste

Cooking Procedure

1. Remove the gills, scales and innards of the fish. Cut into serving sizes.

2. In a pot, boil water.

3. Add the ginger, onions, and peppercorns.

4. Add the Tilapia and boil for 3 minutes.

5. Add the Upo and Pechay. Simmer until the vegetables are cooked.

6. And serve.

HOW TO COOK LOMI (EASY)

How to Cook Lomi (Easy) –Lomi is one of the liked dishes when the weather is cold and rainy. I don’t know where this noodle dish originated. One thing I know about this dish is that this is delicious that you could forget about the other noodle dishes you have favorited before. This Lomi I am going to share with you is very Filipino and you don’t need much ingredient here because the secret of my recipe is the combination of the whole ingredients. If you are going to eat this dish in a restaurant, you would notice that their Lomi has tons of ingredients but the taste is still exactly like the ones you buy from street food shops. When I was about to start learning how to cook Lomi, I tought it was tricky but no. All the beginners could learn how to cook it in just minutes. Here is my recipe:

HOW TO COOK LOMI (EASY)

Ingredients

½ kilo of Miki noodles

½ kilo of pork (diced)

1 cup of squidballs

¼ kilo of meatballs

6 cloves of garlic (minced)

1 medium size onions (chopped)

12 cups of water

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

¼ cup of oil

4 eggs

Salt and ground pepper to taste

Cooking Procedure

1. In a pot, saute garlic and onions until golden brown.
2. Add pork, squidballs, meatballs, salt and water.
3. Simmer until the meatballs and pork are cooked.
4. Add the cornstarch and stir for 1 minute.
5. Add the Miki noodles and pepper. Simmer for 5 minutes.
6. Remove from heat.
7. Whisk the eggs. Pour in and stir.
8. And serve while hot.

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.