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