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Ginisang Togue Recipe (Sauteed Bean Sprouts)
Oct28

Ginisang Togue Recipe (Sauteed Bean Sprouts)

I love togue, ever since I was a kid. At first I didn’t know that togue comes from mongo because I didn’t know that the English term is mongo sprouts because we call it togue in Filipino, until we made a science experiment when I was in 5th grade wherein we grew mongo beans with different distribution of the essentials of plants to grow like sunlight, air and water. Then I saw togue sprouting, that’s when I discovered that it’s from the mongo beans. Togue is easy to find and easy to cook that’s why carinderia here serve togue in a daily basis. So what are you waiting for? Let’s cook!     People to feed: 3-4 Preparation Time: 15 mins Cooking Time: 20 mins   Ingredients 1/2 kilo sprouted mung beans (togue) 1/4 kilo ground pork 1/4 lb green bean, cut into strips 1 small-sized carrot, cut into strips 3 cloves chopped garlic 1 medium-sized chopped tomato 1 medium-sized chopped onion 1 pc pork broth cube 1 cup of water 1 tbsp vegetable oil 2 tbsp fish sauce (patis) or salt and pepper to taste   Cooking Procedure In a frying pan, heat oil and fry pork until golden brown. Set aside. Sauté garlic, onions, and tomato. Add fried tofu and pork then add water and pork broth cubes Adjust seasoning with fish sauce, salt and pepper. Add sprouted mung beans, green bean and carrots. Cook for 5 minutes or until vegetables are half-cooked. Serve with plain rice!   You can also use chicken or beef when making Ginisang Togue....

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Caldereta (Kaldereta) Recipe
Oct25

Caldereta (Kaldereta) Recipe

Caldereta is a Filipino dish adapted 300 years ago from the Spaniards when Spain colonized our country. It comes from the Spanish word, “caldera” which means “cauldron”. This delicious dish is originally made from goat meat or “chevon”, it is a stew made with tomatoes, liver, bell peppers, potatoes, hot peppers, olive and cheese. Caldereta is a festive dish but it can still be found in carinderia or local food stalls where in Filipino everyday dishes are being served. The main ingredient being used can be beef, pork, goat or chicken. Beef Caldereta is the most common. Let’s start cooking!     People to feed: 5-6 Preparation Time: 15 mins Cooking Time: 1 hour   Ingredients 1 kilo beef, cut into cubes 1 cup tomato sauce 1/2 cup liver spread or liver paste 2 cups of potatoes, quartered 2 cups of carrots, sliced 1 cup vegetable oil 3 cloves chopped garlic 1 chopped onion 1 teaspoon chili flakes 4 cups of water 3 bay leaf 1 red sliced bell pepper 1 green sliced bell pepper 2/3 cup green olives (optional) grated cheese salt and pepper to taste   Cooking Procedure In a large cooking pan, heat oil and fry potatoes and carrots until light brown, set aside. In the same pan, sauté garlic and onions. Add beef and stir-fry for a few minutes until lightly brown, simmer for 5 minutes. Add water and boil until tender. (Tip: Use pressure cooker to save time. Cook in pressure cooker around 30 minutes and 1 hour and 30 minutes in a normal pot.) Add tomato sauce and liver spread. Simmer for 10 minutes. Add all the ingredients left and simmer for 5-10 minutes. Add salt and pepper to taste.   Serve hot and share with your loved ones! You can also use goat meat. If goat’s meat is used, marinate it in vinegar, garlic, salt and pepper for at least 15 minutes. Happy eating!...

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Beef Steak (Bistek)
Oct22

Beef Steak (Bistek)

Beef Steak (Bistek) may seem hard to cook but actually, this recipe is so easy! No wonder why you can easily find this in carinderia everywhere. First, make sure that the beef you will use is thinly sliced and all you have to do is to marinate the beef in soy sauce, lemon/calamansi and pepper for at least an hour so that the beef can absorb the flavor and there you go…. you can already start cooking!     People to feed: 4 Preparation Time: 1 hr Cooking Time: 35 mins   Ingredients 1 lb thinly sliced beef sirloin 1 big onion (cut into rings) 1/2 cup soy sauce 2 tbsp calamansi juice or 3 tbsp lemon juice 3 cloves garlic, crushed 3 tablespoon cooking oil 1 teaspoon salt 1 teaspoon pepper 2 cups water   Cooking Procedure Marinate the thinly sliced beef in soy sauce, lemon (or calamansi) and black pepper for at least 1 hour (better if overnight). Heat oil. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside. Fry the beef until light brown. Set aside. Sauté garlic and pour the marinade until it boils. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water and salt as needed. Garnish with onion rings and serve.   Tell us about your cooking experience!...

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Batchoy Recipe
Oct20

Batchoy Recipe

Batchoy is a noodle soup dish made from pork entrails, sliced pork and miki noodles. It originated in La Paz, Ilo-ilo City that’s why you can popularly hear the term La Paz Batchoy. You can buy batchoy in carinderia together with pares-pares, bulalo, nilaga and mami. Miki, the noodle used in batchoy is so easy to cook; it can be cooked by just pouring hot water. So what are you waiting for? Let’s start cooking!     People to feed: 4-6 Preparation Time: 15 mins Cooking Time: 30 mins   Ingredients 1 lb pork/ beef 1 chicken breast (bone-in) 1/4 lb pig liver, sliced into strips 1 lb miki noodles, boiled for 1 minute and drained 2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 piece finely chopped ginger 1/4 cup toasted garlic 1 tablespoon fish sauce 1 medium onion, chopped 7 cups water 4 hardboiled eggs 1 lb pig’s intestine; cleaned, boiled, and sliced (optional) Garnish 4 finely chopped green onions 4 tbsp. toasted garlic 1/2 cup coarsely crushed fried pork rinds or 1 cup pork cracklings (chicharon), crushed   Cooking Procedure In a pot, pour water and bring to boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat. Remove the pork, chicken and the liver (let the meat boil for 1-2 hours if you’re using beef); let it cool. Reserve the broth (caldo). Set aside.  By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown. Add the sautéed garlic, onion and ginger to the reserved broth in the stockpot and bring to boil. Add fish sauce, sugar and salt and pepper to taste. Cook the noodles. Simmer for about 5 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft. Arranged the cooked miki noodles in a single serving bowl. Place the strips of pork, liver, egg and intestine on top of the miki noodles. Pour the broth in the bowl, and then garnish.   You can also add spleen, kidneys and heart if you want to. Enjoy your meal!  ...

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Salty and Spicy Pepper Squid
Sep10

Salty and Spicy Pepper Squid

Salty and Spicy Pepper Squid is a Chinese dish that is made out of squid, seasoned in flour with pepper and salt, deep fried, as simple as that. It is a crunchy and simple recipe that everybody can try at home. This is suitable for summer served with fresh vegetable salad. You can also substitute the squid with prawns. Follow these instructions and start feeling Chinese as you make these flavourful squid:     People to feed: 5 Preparation Time: 15 mins Cooking Time: 20 mins   Ingredients 2 lbs squid, cleaned 4 tablespoons sea salt 2 tablespoon peppercorns, dry-roasted and crushed 4 cups vegetable oil 8 leaves lettuce, chilled 4 teaspoons hot chili powder 4 tablespoons all-purpose flour 1 egg 1 cup of ice water   Cooking Procedure Rinse and dry the squid thoroughly. Cut each squid tube horizontally into ½ inch rings or into criss-cross diamond pattern. Set aside. In a large bowl, stir egg into the ice water. Mix in the flour with the chili powder, sea salt and peppercorns to form thick, lumpy batter. Add the squid and toss to coat, shaking off any excess batter. Place the wok over a high heat; fill a wok with oil to about a third full (about 2 cups) and heat until the oil starts to shimmer slightly. Add half the squid and deep-fry it for a minute, or until it’s just tender and beginning to have color. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid. Arrange the lettuce leaves on a platter and top with the squid. Serve garnished with green onion, pepper, and lemon wedges. You can also serve this with your preferred mayonnaise or dressing.   To make it a bit spicy, try making chili dressing. Chili Dressing: To make the chilli dressing: Pound the roasted dried chilli in a mortar and pestle (or food processor). Add the palm sugar. Add the lime juice and the fish sauce. Mix well. You can also serve this with a salad; one good salad is cucumber salad. Cucumber Salad: In a bowl, mix in cucumber, tomato, mint and onion. And then add vinegar and a little bit oil. Mix to blend the flavor. Eat well!!!...

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Adobong Sitaw (String Beans Adobo)
Sep07

Adobong Sitaw (String Beans Adobo)

Among all the variations of Adobo, Adobong sitaw is one of my favourites! I grew up eating this tasty Filipino cuisine because my mom used to cook this always. I love the saltiness of adobo mixed with the sweet taste of sitaw with every bite. Cooking adobong sitaw is just the same as the other adobo dishes except that you have to use the sitaw as the main star of the dish with few pork strips. You can also replace pork strips with tofu, not only that it is healthier but also because it is very appropriate for the vegetarians. It is very easy to cook! In less than 30 minutes, you’re ready for lunch!     People to feed: 4-5 Preparation Time: 15 mins Cooking Time: 30 mins   Ingredients 1 bunch string beans (sitaw) cut in 2″ length 1/4 lbs pork, thinly sliced 5 cloves crushed garlic 1 medium sliced onion 1/2 cup soy sauce 1/4 cup white vinegar 1 cup water cooking oil Salt, pepper and sugar to taste   Cooking Procedure Heat the pan with oil and fry pork until the juice comes out. Add and sauté garlic and onion in a pan for 2 minutes. Pour the soy sauce, vinegar and water until it boils. Put the string beans and cover, simmer for 5 minutes. Season with salt, pepper and sugar to taste.   Happy eating! 🙂...

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