HOW TO COOK SINANGAG (FRIED RICE)

How To Cook Sinangag (Fried Rice) –This dish is very similar to the chao fan of the Chinese but this dish is very Filipino. I used to eat Sinanngag when I was in grade school because I love the combinations of garlic and meat. Almost everyday of my entire gradeschool days is Sinangag day. This recipe I am going to share with you is a simpe and easy sinangag. This dish is recommended because almost all the main ingredients of this dish are from last night’s left over. We don’t want to waste food so this dish is exactly what we need to get rid of food waste. Guys, if you had fish last night, it is alright because you can replace the meat with fish you had. Just fry the fish and it is okay. Be careful not to add too much salt because the soy sauce is already salty and it is also okay if you use newly cooked rice. This dish is very exciting because there are many ways how to cook it and many ingredients can be used here like ham, sausage, bologna, pork, beef or chicken. You name it. You can even replace the green peas with carrots, chayote, string beans and a lot more. So gather all the ingredients and let us get started. Here is how to cook Sinangag (Fried Rice):

HOW TO COOK SINANGAG (FRIED RICE)

Ingredients

5 cups of cooked rice (gently mashed)

½ cup of any processed meat like tocino, longganisa etc (diced)

2 tablespoon of soy sauce

Salt to taste

6 cloves of garlic (minced)

½ of cooked green peas

3 tablespoon of oil

Cooking Procedure

1. In a pan, heat oil and saute garlic.
2. Add the diced meat and stri fry for 2 minutes.
3. Add the soy sauce and stir.
4. Add the rice, green peas, salt and stir fry for 10 minutes.
5. Remove from heat and serve.

HOW TO COOK SHRIMP PAELLA (PAELYANG HIPON)

How To Cook Shrimp Paella (Paelyang Hipon) –Another Spanish dish that became traditional dish in the Philippines is this called Paella or Paelya in Tagalog. I have many versions of this Paella dish but this time, we are going to cook the very famous version of it, the Shrimp Paella. This dish is not recommended to those who don’t want to spend more than they ought to spend for food because we know the price of Shrimp in the market is steep. But it is worth it when you have very special visitors so I am sure this one is one of the best dishes to serve for the visitors. Most of the chefs in the country have their own way how to cook Paelyang Hipon and I am going to share with you mine. I would like to advise you to always mind the Fish sauce, stir the dish and check if the saltiness is ok or if it needs little more salt. So gather all the ingredients and let us get started. This is my way how to cook Shrimp Paella (Paelyang Hipon):

HOW TO COOK SHRIMP PAELLA (PAELYANG HIPON)

Ingredients

½ kilo of Shrimp (peeled and deveined)

1 medium size onion (chopped)

6 cloves of garlic (minced)

1 thumb-size ginger (minced)

1 teaspoon of Annatto seeds (ground)

1 cup of rice (cooked)

½ cup of tomatoes (chopped)

1 cup of tocino (diced)

1 chicken broth cube (dissolved in 2 ½ cups of water)

½ teaspoon of ground pepper

4 tablespoon of green peas

2 hard boiled eggs (sliced)

3 tablespoon of Olive oil

Fish sauce to taste

Cooking Procedure

1. In a pan, heat the oil. Saute garlic, onion and ginger.
2. Add the annatto, rice, tocino. Stir-fry for 2 minutes.
3. Add the tomatoes, broth, ground pepper and fish sauce. Stir and simmer for 15 minutes.
4. Add the shrimp and green peas. Simmer for 10 minutes.
5. Turn of the heat. Let rest.
6. Transfer into the platter and garnish with eggs.

HOW TO COOK CHICKEN POCHERO (POCHERONG MANOK)

How To Cook Chicken Pochero (Pocherong Manok) –This dish is another Filipino traditional dish. Although it did not originate in the Philippines, it became popular in the country because the Spaniards brought it the Philippines. There are many procedures and ways how to cook Pochero and I already have shared with you some of my ingredients. This time, we are going to cook it in another way by simply using the chicken as the main ingredient. I just want to share this recipe with you because not all of us prefer beef or pork so this Chicken Pochero is for those who want to try this dish using Chicken instead. This is the simple and neasy version so if you feel like you want something to add in this recipe, just add it but make sure you would not ruin the dish. Here is how to cook Chicken Pochero or Pocherong Manok:

HOW TO COOK CHICKEN POCHERO (POCHERONG MANOK)

Ingredients

1 kilo of Chicken (cut into serving pieces)

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 Chicken. Saute until the Chicken is half cooked.
3. Add fish sauce and peppercorn.
4. Add the water. Bring to a boil and simmer for 20 minutes.
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 MAKE CHICKEN TOCINO (TOCINONG MANOK)

How To Make Chicken Tocino (Tocinong Manok) –This dish is very popular to the kids because it is sweet and we know that the childrens love sweet dishes. It was one of my favorite dishes when I was in grade school. This dish is not common to others because they usually eat the processed Pork Tocino bought from meat shops and not many of us know how to make Chicken Tocino. This tutorial I am about to share with you is just the simple and easy way because there are numerous ways how to make this dish. And I am sure you would agree if I say that we don’t like much the use of so many preservatives and chemicals on making food because we know these preservatives are cancerous. In this recipe I am going to share with you, we are going to use a little bit of chemicals but these chemicals in their amounts are okay and harmless. This is how to make Chicken Tocino (Tocinong Manok) in very easy way:

HOW TO MAKE CHICKEN TOCINO (TOCINONG MANOK)

Ingredients

5 lbs of boneless Chicken

2 tsp of phospate

3 tsp curing salt

1 ½ cup of sugar

1 head of garlic (crushed)

3 tbsp Vodka or Gin

½ cup of water

1 ascorbic acid tablet or the vitamine C tablet (crushed)

Procedure

1. Thinly slice the Chicken and put in the fridge.
2. In a glass bowl, add all the remaining ingredients, mix well.
3. Add the sliced Chicken and soak up for one day.
4. Put in a packing bag and put in a freezer for 2 days.
5. Chicken Tocino is now good for frying.

HOW TO COOK CAMOTE CUE (SWEET POTATO CUE)

How To Cook Camote Cue (Sweet Potato Cue) –Here is another cheap but delicious snack food of the Filipinos. This food is called Camote cue. It is made out of sweet potatoes, with scattered sugar all around it and fried. This food is similar to the French fries but their difference is that Camote Cue is flavored with caramelized sugar. This food is very Filipino and if you are in the Philippines, it is easy to find because many street vendors, food carts and small food shops sell this food. It is cooked exactly the way the banana cue is cooked. So if you know the cooking procedure of banana cue, then definitely you know how to cook Camote Cue. I have shared with you this kind of recipe a couple of days ago and this time we are going to cook this delicious Filipino snack. Cooking this food is very simple and I am sure you would know how to cook Camote Cue (Sweet Potato Cue) just by reading this recipe I am about to share with you. So we are going to use the very reason why this food is named such its name, the Skewer. Here are the ingredients and the cooking procedure:

HOW TO COOK CAMOTE CUE (SWEET POTATO CUE)

Ingredients

8 pieces of medium size Sweet Potatoes (camote)

300 ml of oil

½ cup of brown sugar

10 pieces BBQ sticks

Cooking Procedure

1. Peel the Camote and slice into ½ inch thick pieces.
2. Put the sugar on a plate.
3. Gently press the Camote against the sugar side by side.
4. In a pan, heat oil.
5. Drop the Camote by batch and fry until the Camote are cooked.
6. Get the Camote skewered on the BBQ sticks and serve.