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Longganisa Recipe (Native Filipino Sausage)
Apr09

Longganisa Recipe (Native Filipino Sausage)

Longganisa is the Filipino counterpart of chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longganisa are : Vigan , Lucban, and Pampanga which were named according to the town that they came from. Longganisa made with native spices and ingredients. Pork is the most common meat used in making this sausage. It is very important that you follow the measurement of the ingredients as stated in the recipe below. Using more than the required ingredients (especially the curing ingredients) is not good. Let’s start cooking!     People to feed: Family 6 Preparation Time: 45 mins Cooking Time: 30 mins   Ingredients 2 1/4 lbs ground pork 2 tbsp paprika (for color) 1 tsp sodium phosphate 6 tbsp garlic, minced 2 tbsp pineapple juice 3 tbsp Anise Liquor 1 tbsp Isolate 1/4 cup TVP (Textured Vegetable Protein) 1/2 tsp Carrageenan 2 tbsp sugar 1/2 tsp Prague powder #1 1/2 tsp meat enhancer (optional) 1/4 cup cold water 1 tbsp coarse salt 1 tbsp ground black pepper   Cooking Procedure In a large container mix the salt, phosphate, Anise liquor, prague powder and water. Add the textured vegetable protein, isolate, and carrageenan Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours) Shape and Wrap the longanisa individually Using fine cotton kitchen twine, tie the ends of each sausage link tightly and then cut between each link to separate. Place into a glass or plastic container, cover, and allow maturing in the refrigerator for 4 days, after which point they may be frozen. To cook the longanisa, half-fill a large frying pan with water and add thawed sausages. Simmer over medium-high heat about 20 minutes or until the water evaporates. Uncover, and allow the sausages to fry in their own fat about 8 minutes or until golden brown.   Happy eating!...

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Bagnet Recipe (Crispy Fried Pork Belly)
Apr05

Bagnet Recipe (Crispy Fried Pork Belly)

Bagnet is known as a local chicharon (crispy pork rind) originated in the Ilocos Region; it’s the Ilocos’ version of lechong kawali (fried pork joint). It is deep fried pork with crispy skin and fat. You don’t need a lot of ingredients in cooking bagnet, though you certainly need a lot of oil. Expect a lot of oil splashing. Spill-over oil can cause fire. Also remember that water on oil can cause splatter. So be careful and start cooking!     People to feed: Family 6 Preparation Time: 10 mins Cooking Time: 1 hour   Ingredients 1/2 kilo pork liempo (pork belly), whole cut 1 tsp. peppercorns 2 tbsp salt 1/2 head garlic 1 bay leaves cooking oil for frying   Cooking Procedure Wash and clean the pork belly, cut into large chunks and place in a large pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, then lower heat to simmer for an hour or until pork is tender. Check the meat from time to time and prick the skin with a fork. Remove all scum that rises. Remove from the wok and set aside, put it on a strainer to drain the water. Let it cool and air dry for at least 2 hours but preferably overnight Dry with paper towels if necessary. Keep refrigerated for several hours, you need this to achieve a crispy skin. In a deep fryer or large wok, heat oil in high temperature and reduce to low once it’s the oil is near its smoking point, deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown. Remove pork belly from the deep fryer using long tongs and drain oil in a colander or paper towels, allow cooling completely. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels. Chop bagnet to serving pieces. Best with rice.     You can also use bagnet in garnishing pinakbet or to serve as pica-pica or finger food or as side dish. You can serve this with sukang Ilocos or tomatoes and onions with vinegar, sweet liver gravy or with shrimp paste with calamansi/lemon. Mangan tayon! ...

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Sopas Recipe (Macaroni Soup)
Mar31

Sopas Recipe (Macaroni Soup)

Sopas is one of the most popular soups in the Philippines. I think this is considered as the Filipino version of Chicken Noodle Soup. Sopas uses shredded chicken together with hotdogs and sometimes luncheon meat; it has milk that makes it different. This creamy chicken soup is best eaten when you’re not feeling well or when the weather is cold, most of the time during the rainy season. Let’s start cooking!   People to feed: Family 6 Preparation Time: 20 mins Cooking Time: 1.20 hour   Ingredients 2 piece breast chicken 1 cup sausages chopped 1 cup bony chicken parts (such as neck) 3 cups uncooked macaroni pasta (elbow or shell) 1 medium can evaporated milk 3 cloves garlic, minced 1 tbsp cooking oil 1 tbsp butter 1 piece chicken bouillon cube 3-4 cups water 3 pieces regular hot dogs or luncheon meat, sliced 1 piece small head cabbage, chopped into small pieces 2 pieces medium sized onions, minced 1 piece medium sized carrot, cut into strips a dash of salt and pepper to taste   Cooking Procedure Place chicken, pepper, water, salt, and bouillon cube in a large saucepan and bring to a boil. Reduce heat once boiling. Simmer for 30-45 minutes. Remove breast chicken and set aside. Simmer for another 30-45 minutes. This will serve as the chicken broth. Allow the breast chicken to cool and then debone and shred. Set aside. In another pan, melt butter in oil, in medium heat.  Sauté garlic and onion. Add the sausages and the chicken meat and cook for about 5 minutes while stirring constantly. Remove the chicken bones from the broth. Pour the broth to the sausage mixture. Simmer until it boils. Check if the water hasn’t dried up, add more if needed. Pour-in water and milk and wait to re-boil. Simmer for 15 to 20 minutes. Add carrot and macaroni pasta. Cook until almost al dente (cooked but still firm). Add cabbage. Simmer for another 5 minutes or until both the pasta and the vegetables are done. Add salt and pepper to taste. Remove from heat. Pour some milk before serving. Serve hot. Share and enjoy!   You can eat this creamy macaroni soup during snack time or actually, any time of the day. ...

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Tinolang Manok (Chicken Tinola)
Mar24

Tinolang Manok (Chicken Tinola)

Chicken tinola is a traditional Filipino dish that is best for the rainy season. It is a ginger and onion based soup with green papaya wedges and chili pepper leaves or better if you have malunggay leaves for a healthier tinola. What makes a good tinola is the simmering time, if you simmer it long enough, the chicken will be tender and will release more flavor to the soup. Okay, let’s start cooking and tell me about it!     People to feed: Family 4 Preparation Time: 15 mins Cooking Time: 40 mins   Ingredients 1 whole chicken cut into serving pieces 2 small to medium sayote/chayote or green papaya cut into wedges 2 tablespoon cooking oil 1 onion (sliced) 1 thumb size ginger 3 cups of water 1 tbsp Fish Sauce (Patis) 1/2 cup pepper leaves or malunggay 1 chicken broth cubes 3 cloves garlic (minced)   Cooking Procedure In a casserole, heat oil and sauté the garlic, onion & ginger. Add the chicken and stir fry for 5 minutes or until the chicken colors lightly. Season with fish sauce. Pour-in water and bring to a boil. Simmer until chicken is tender or for about 30 minutes. Add the chicken broth cube and papaya/chayote. Continue simmering until papaya/chayote is tender. Add salt and pepper to taste. Remove from heat, put in the chili leaves and cover to allow the leaves to cook. Serve hot with rice. Enjoy!   I love to eat this with fish sauce or soy sauce with lemon juice; you might want to try that too....

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Bicol Express Recipe
Mar16

Bicol Express Recipe

Bicol Express or sinilihan is one of the popular spicy dishes in the Philippines. It was made popular in Malate, Manila but the dish is Bicolano style. Bicol Express was named after the passenger train service from Manila to the Bicol region, a region in the Philippines famous for its spicy cuisine. This dish is spicier than the Thai dishes you know because the original version of this dish uses more chili than pork. It is made from pork in coconut milk and chili obviously, the name of this dish was derived from the Bicol Region wherein coconuts are abundant and the use of chili is highlighted in most local meals. Some people also use chicken instead of pork. The chili being used are siling labuyo or Birds Eyes chili and siling haba or finger pepper. Here’s how to make your own hot and spicy Bicol express!!!     People to feed: Family 4 Preparation Time: 20 mins Cooking Time: 50 mins   Ingredients 1/2 lb. pork belly, diced 2 cups thin coconut milk 1-1/2 to 2 cups fresh alamang (shrimp paste) 4 cups chili pepper, seeded and sliced 3 cloves garlic, minced 1 medium-sized onion, minced 1 cup thick coconut cream 3 tablespoons minced ginger salt to taste   Cooking Procedure First, you have to soak chili in water with salt.  Let stand for 30 minutes and then rinse and drain thoroughly. Heat a pan and then pour-in the cooking oil. Sauté the garlic, onion, and ginger Add the pork and then continue cooking for 8 minutes or until the color becomes light brown Mix thin coconut milk and alamang (shrimp paste), Bring to a boil, lower heat and then simmer for 10 minutes. Add chili and cook until half the liquid has evaporated. Pour in thick coconut cream and continue cooking until oil comes out from the cream. Add salt and ground black pepper to taste.   Enjoy your hot and spicy Bicol Express with steamed rice!!!...

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Classic Spaghetti Recipe
Mar10

Classic Spaghetti Recipe

Spaghetti is the plural form of the Italian word spaghetto, that comes from spago meaning “thin string”. There are different variations of spaghetti, Italian, Filipino, Spaghetti ala Carbonara, Seafood Spaghetti, Tuna Spaghettis and many more. Spaghetti is like the most popular dish for Filipino children together with fried chicken, I can always see spaghetti on birthdays, children parties and any other events. Taste varied depending on the style you want to achieve. In this article, we are going to make a Filipino Style Spaghetti. I love the sweet Filipino style spaghetti, it makes me go back to childhood, reminiscing the moments. Let’s start to make that spaghetti-the Filipino way!     People to feed: Family 6-8 Preparation Time: 10 mins Cooking Time: 40 mins   Ingredients 1 kilo Spaghetti pasta 560 grams Italian style Spaghetti sauce 1 big bottle banana ketchup 6 pieces hotdogs, sliced 2 boullion beef cubes, dissolved in 1 cup hot water 3/4 kilo ground beef 2 tbsp salt 1 tsp. garlic, minced 1 medium sized onion, chopped 1 cup grated Cheddar Cheese 100 grams butter or margarine 1 liter water for boiling the pasta 4 tbsp cooking oil    Cooking Procedure In a large pot, pour the water in and bring to a boil. Put-in the salt and oil. Cooking oil prevents the pasta from sticking together and salt adds flavor to the pasta. Then add the spaghetti pasta and cook according to the instruction on the package. Check if the pasta is already cooked and tender, firm but not hard (al dente). Drain the water in the sink and fill the pot with tap water to prevent the pasta from overcooking. Don’t overcook the pasta so it will not become too soggy. Put it to a container that can hold the pasta. Set aside. The secret to great tasting spaghetti lies in the pasta itself. Melt the butter in a saucepan and sauté the garlic and onion until the onions are cooked and transparent. Add the ground beef and stir cook for at least 5 minutes. Add the hotdog and cook for 3 minutes. Pour the spaghetti sauce, banana ketchup, bouillon cubes, and 1 cup of water then simmer again for 15 minutes. Stir the sauce while cooking from time to time to prevent the bottom of the sauce from burning. Prepare a serving dish or platter and put the pasta then pour the sauce on top of it. Garnish with grated cheese on top and serve.     Bon Appetit! 🙂...

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