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Sinigang na Baboy (Pork Stew in Tamarind Broth)
Jan06

Sinigang na Baboy (Pork Stew in Tamarind Broth)

Sinigang or Pork Stew in Tamarind Broth is one of the top favourite dish in the Philippines.  It is characterized by its sour flavour coming from the tamarind, when I was young I remember my grandmother uses the real tamarind and squeeze it on the broth once it is boiled, nowadays there are a lot of ready made mix available in the supermarket even here in New Zealand we have the Philippines and Thailand packet, I remember also when we are living in Malaysia they don’t have this packets instead they have the preserved fruit version of it.  You can also cook sinigang by not using the tamarind but other sour fruits, the ones I had tasted was the kamias (averrhoa bilimbi), santol (wild mangosteen), calamansi (calamondin), green mango, guava but nothing beats the tamarind.  Several vegetables can be added as well like kangkong (water spinach), okra, sitaw (string beans) and eggplant.     People to feed: Family 5-6 Preparation Time: 15 mins Cooking Time: 50 mins   Ingredients Pork Belly : 800g, cubed Red onions : 1 large Sinigang (tamarind) mix : 1 packet or  Tamarind : 400g Tomatoes : 2 medium, chopped Kangkong (water spinach) : 1 bunch Taro : 8 small pieces Okra : 200g medium sized, cut into two Water Fish sauce Pepper   Procedure Place pork in a pot, pour water in pot until the pork is barely covered bring to a boil.  If using tamarind place it on  a muslin cloth and tie the ends. Add the taro and chopped tomatoes, bring to a boil then simmer for 45 minutes Add the sinigang mix or if using tamarind extract all the juice by wringing the muslin cloth multiple times then remove once all juice is extracted. Add okra and cook for 5 minutes While boiling add the kangkong leaves and cover, turn of the heat. Season with pepper and fish sauce  ...

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Pininyahang Manok (Chicken with Pineapple)
Jan03

Pininyahang Manok (Chicken with Pineapple)

Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicum, carrots and onions. In Philippines there are 3 main variations of this dish and they vary on the sauce used, one is using chicken stock as a base, another variation is using coconut milk and the last one is using evaporated milk. Regardless of the version this dish one of Philippines and Thailand’s wonderful casserole dishes (can be cooked also sans casserole) and it is best enjoyed with steaming hot rice. Try it now!     People to feed: Family 5-6 Preparation Time: 15 mins Cooking Time: 30 mins   Ingredients Chicken : 1 kilogram  legs and/or thighs Red capsicum : 2 pieces, sliced Pineapple chunks : 1 1/2 cups Pineapple juice : 1 cup Chicken stock : 1 cup Coconut milk : 2 cups Ginger : 1/2 thumb sized, minced Onion : 1 chopped Garlic : 4 cloves, minced Cornstarch  : 2 teaspoon dissolved in 1/4 cup water Oil Fish sauce Freshly ground black pepper   Marinate chicken pieces in 1/2 cup pineapple juice, salt and black pepper for at least 12 hours. Remove chicken from marinate then pat each chicken pieces dry. In a wok add oil and evenly brown chicken pieces, remove from wok then set aside Sauté ginger, garlic and onions, then add the chicken pieces. Stir fry for a minute then pour in the chicken stock, coconut milk and remaining pineapple. Bring to a boil then simmer for 15 minutes. Add the cornstarch mixture, pineapples and capsicum then simmer for 5 more minutes. Season with fish sauce and pepper....

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Pork Adobo (Adobong Baboy)
Dec27

Pork Adobo (Adobong Baboy)

Adobo is  a Spanish word for seasoning or marinade, Spaniards during the 15th century encountered an indigenous cooking process which involved stewing meat with vinegar and salt so that it can be preserved longer as there was no fridge during that time.  After the Spaniards, then came the Chinese and they introduced soy sauce and eventually the salt was replaced by soy sauce. I guess this is the most popular dish the Philippines have it’s so popular I think almost everywhere I had visited this dish or its flavour is present.  Here are some instances, I remember eating at a restaurant at Kublai’s Wanchai, Hong Kong and saw they have an adobo sauce which is an option for the sauce you want to use on their Mongolian Barbecue.  In Malaysia, there is a Chinese restaurant in front of where I lived and they serve Adobo dish.  Also in US because of the sheer population of Filipinos there are restaurants that offer this dish. In cooking adobo you can use Chicken, Pork, Chicken Gizzard, Chicken Liver or a mixture of any of those, they said the longer the adobo is the tastier it will be that’s why some Filipinos after cooking they dont serve it yet but set aside for a day before eating it.  There are a thousand ways of cooking this recipe and every Filipino have its own special way, my rendition for this recipe is using only pork and here it goes.     People to feed: Family 5-6 Preparation Time: 15 mins Cooking Time: 45 mins   Ingredients Pork Belly : 800 grams Potatoes : 3 medium (Agria) quartered Garlic : 1 whole, (minced) Vinegar : 1/2 cup Soy Sauce : 1/2 cup (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you cant find one you can use Kikkoman) Sugar : 1 tablespoon oil cornstarch bay leaves whole pepper corns water   Procedure: Deep fry potatoes until golden brown.  Remove from pan then set aside. In a separate pot sauté garlic in oil using low heat until golden brown.  Remove from pot and set aside. Add pork belly and fry until browning occurs. Add 1/2 cup water, 1/2 cup vinegar, 1/2 cup soy sauce, 2 tablespoon peppercorn, 4 bay leaves and 1 tablespoon sugar then bring to a boil and simmer for 25 minutes. Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides. Mix 1 teaspoon cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes. Simmer for additional 5 minutes then...

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Pork Binagoongan Recipe
Dec20

Pork Binagoongan Recipe

Binagoongan is a Philippine dish which is made out of Pork cooked in fermented shrimp paste, sounds smelly? Yes it its! So make sure when you cook this one you have proper ventilation on your kitchen or do it on your dirty kitchen (a common secondary kitchen in Philippines used for cooking messy and smelly dishes). Now even though this dish is smelly I can say it is so delicious, but you need that acquired taste to love it, it’s like Marmite, Durian or Chou Dofu. This dish is cooked in two ways one is the dry version and the other is the wet version, ingredients and cooking are nearly similar and the only difference is that in the dried version the liquid is reduced until it looks like fried pork. From what I had noticed, I guess the dish is closely related to Adobo as the way it is prepared and its ingredients is similar except that soy sauce is replaced by bagoong. There are also some variations that they add vegetables to it like aubergines, okra and string beans but for my version I used tomatoes to enhance its unique flavours. So if you are brave enough to try eating a smelly dish then give this a try and let me know what do you think!     People to feed: Family 5-6 Preparation Time: 15 mins Cooking Time: 50 mins   Ingredients Pork Belly : 800g White Vinegar : 1/2 cup Water : 1/4 cup Bagoong : 4 tablespoon Garlic : 5 cloves (minced) Red Onion : 1 (finely chopped) Tomatoes : 2 pieces large (chopped) Sugar : 1 tablespoon Bay Leaf : 3 pieces Freshly Ground Pepper Cooking Oil Procedure: In a pot add oil and brown the pork on all sides. Remove then set aside. Now add the garlic and onions then saute until onions are soft. Add the tomatoes and stir fry until tomatoes are soft. Now bring back the pork then add vinegar, bay leaves and water, simmer for 25 minutes until liquid had reduced. Add in the bagoong and sugar continue mixing until liquid is reduced to a thick paste. Season with freshly ground...

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Lechon Kawali
Dec18

Lechon Kawali

Lechon for those who does not know is a roasted pork dish found in former Spanish colonial countries like Philippines and other Latin American Counties. The term lechon came from the word “leche” which means milk, now how is milk related to lechon? Traditionally they roast suckling pigs which are very young pigs still breastfeeding from mother pigs hence milk, but nowadays they also use a full mature pig so it can feed more people as this is usually served during special occasions such as wedding and fiestas. To prepare this one is a bit of a chore as you need to have a lot of charcoal and patience rolling the pig manually over a very hot spit, I remember when I used to go to provinces in Philippines people take turns in rolling the pig for hours until the skin turn golden crispy brown. But with today’s technology there are a lot of automated devices to do this task. For this dish we will not roast a whole pig as I don’t have enough family members here to serve it to, neighbours might complain about the smoke, and it’s a very tiresome process, that’s why the Filipinos have invented an easier way of making this dish by just using “kawali” or wok / pan. The effect will be nearly the same where the meat is tender and juicy on the inside and the skin will be crisp, the only difference is the absence of the smoky flavour and the skin is rough in texture compared to the smooth texture of the lechon. This dish is I guess closely related to the famous Chinese Crispy Skin Roast pork and the only difference I guess is the dipping sauce where lechon uses a type of sweet liver gravy. The liver gravy may sound gross but this is really good, you won’t even notice that it is made out of liver, I haven’t made my own version as there is an available sauce that you can easily buy commercially at Asian shops. Another unhealthy yet addictive dish so take this in moderation.     People to feed: Family Preparation Time: 5 mins Cooking Time: 45 mins   Ingredients Pork Belly : 1 kg (1 big piece, do not slice) Whole Garlic : 1 (crushed) Peppercorns : 1 tablespoon Bay Leaves : 4 pieces Soy Sauce : 1/4 cup Lemonade Soda : 1 can (7-Up or Sprite) Sea Salt Water Oil for deep frying Mang Tomas All-Purpose sauce  Cooking Procedure: Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day. Rinse pork in running water making sure all...

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