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Giniling na Baboy (Stir Fry Ground Pork)
Sep04

Giniling na Baboy (Stir Fry Ground Pork)

Giniling is a Filipino word that means minced. The main ingredient of giniling is ground pork; it is being stewed in tomato sauce with potatoes and carrots. This recipe is very easy to cook that’s why maybe when I joined a pageant in Our Lady of Fatima University; they always make sure that giniling is present in the menu. I’m sure you will love this dish because of its delicious taste that you will surely savor. Happy Cooking!     People to feed: 4-5 Preparation Time: 1 hr 20 mins Cooking Time: 40 mins   Ingredients 1 1/2 lb ground pork 1 small can Tomato Sauce 3 tablespoons cooking oil 1 crushed garlic head 1 minced onion 2 peeled and cubed large carrots 2 medium-sized peeled and cubed potatoes 1 piece beef or pork cube 1 cup water 1 teaspoon sugar Salt and pepper to taste 1/2 green seeded and cubed bell pepper (optional) 1/2 cup raisins (optional) 4 boiled eggs, shelled (optional) Marinade 1/4 cup Soy Sauce 1/4 cup Calamansi or Lemon Juice   Cooking Procedure Marinade the ground pork in lemon (camalansi) juice and soy sauce for 1 hour. Sauté garlic until slightly brown and onion in a pan with cooking oil until fragrant and translucent. Add the ground pork and make sure it loses its pink colour. Put the tomato sauce, beef or pork cube and water, boil and simmer for 15 minutes. Add the potatoes, carrots, bell pepper and raisins, cook for 5 more minutes. (You can also add garbanzos and green peas) Put sugar, salt and pepper to taste You can add boiled chicken or quail eggs if you want. Serve with steamed rice!   You can also use ground chicken instead of ground pork or a combination of both. Left overs can make other dishes like Torta, just remove the sauce, you can also add baked beans and that will give you the real pork and beans. Don’t be scared to try other recipes. Mix and match the recipe with vegetables and pineapple and your kids will never get enough of giniling.    ...

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Grilled Stuffed Squid
Aug04

Grilled Stuffed Squid

Grilled stuffed squid is a perfect summer dish; the smell of the freshly lit charcoal, the aroma of the spices, and the taste of the squid just right for a fun sunny weather. Philippines is surrounded with bodies of water so it’s not hard to find a medium to large sized squid. Since the marinade is already flavourful, you can cook this squid without putting any stuffing. You have to cook the squid just right because once you overcook the squid, it will be as hard as rubber – and if you under cook it, you get a hot, watery mess. You can fill the squid with a mixture of tomatoes, red onions, and ginger (drizzle the vegetable mix with olive oil), seasoned with salt and pepper – then wrapping it in foil generously coated with oil. So are you ready to fire up the grill?   People to feed: 4-5 Preparation Time: 1 hr 20 mins Cooking Time: 15 mins   Ingredients 2 large squid 4 pieces garlic, minced 3 pcs medium sized onion, diced 3 pcs medium sized tomato, diced 1/2 cup Sprite or 7 Up 1/2 cup soy sauce 3 tbsp lemon juice salt and pepper to taste 1 long green pepper, sliced (optional)   Cooking Procedure Clean the squid by holding the tail tube portion of the squid and with fingers grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid’s body, remove the ink sac by pulling the head. Wash the body cavity under running water and drain. In a large bowl, mix together the soy sauce, lemon juice, soda, pepper and garlic.  Marinate the squid in the mixture for at least one hour and place inside a refrigerator. Prepare the stuffing in a separate bowl by tossing together the  long green pepper, onions and tomatoes. Add salt and pepper and mix them together. Drain the squid and stuff it with the vegetable mixture. Insert the head in the squid body and secure with a toothpick. Warp the squid in a foil drizzled with olive oil. Grill the squid about 6 inches above the charcoal for about 6 minutes on each side. You can use the marinade to baste the squid while it is being grilled. Be careful not to overcook or under cook it. Cut the squid crosswise, and serve hot with your favourite dipping sauce. Serve with rice or as a finger food.   You can try to put these together for your dipping sauce: Soy sauce, lemon juice, red chili pepper and garlic. Happy eating!...

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Siomai Recipe
Jul15

Siomai Recipe

Siomai is originally a Chinese dumpling that made its way to the Filipino hearts. As you can see, there are lots of stalls and restaurants that serve siomai. Actually, there are different varieties of siomai, some use pork, shrimp, beef and vegetable or maybe a mixture of vegetable and meat. You can either steam or fry the siomai, but it is commonly served as steamed siomai. It’s an all-day dish; you can eat this as a snack or with rice. Let’s do it!   People to feed: Servings 5 Preparation Time: 20 mins Cooking Time: 20 mins   Ingredients 3 lbs Ground pork 1 pack Wonton or Siomai wrapper 3 large Onion, minced 3 pieces Carrots, minced 1/4 cup Scallions, minced 1/3 cup Singkamas (jicama), minced 1 cup shrimp, minced 1 can white mushroom, minced 5 tbsp Sesame oil a bunch of chopped spring onions or leeks 1 piece raw egg 2 teaspoons sugar 1 tbsp ground black pepper 2 tsp salt Water for steaming 5 tablespoons oyster sauce (optional)   Cooking Procedure Mix all the ingredients except for the water and wanton wrapper. Mix thoroughly. Wrap the mixed ingredients using the won ton wrapper. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. Brush steamer with oil and start boiling water. When the water gets to a rolling boil, arrange the siomai in the steamer Steam the wrapped siomai for 20 minutes. The time depends on the size of each individual piece (larger size means more time steaming). Enjoy this with your favourite dipping sauce. You can try combining soy sauce, calamansi/ lemon, sesame oil and chili paste.   Chi fan ba!...

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Chicharon (Crispy Fried Pork Rind)
Jul09

Chicharon (Crispy Fried Pork Rind)

Chicharon is a mouth-watering dish that can be found anywhere, from the streets here in the Philippines to supermarkets to restaurants. It is very ubiquitous and lots of people love chicharon though it is also associated with high blood pressure, but still, people from all over the country loves the crunchy taste of this delicacy. This is the most popular pulutan (finger food when drinking alcohol) in the Philippines, though it is also a popular food in Spain and Latin America. Chicharon is also used as toppings in some other dishes like pancit and vegetable dishes. Chicharon is deep-fried dried pork rinds. It is best eaten when dipped in vinegar with chopped garlic and salt and sometimes with chili. It’s pretty easy to make chicharon; you just need a little patience. Try these simple steps on how to make chicharon:   People to feed: Servings 5 Preparation Time: 12 hrs Cooking Time: 3 hrs    Ingredients 1 1/2 pounds of pork skin (trimmed of excess fat) 2 tablespoons of vinegar 1 litre Cooking oil Water and Salt Black pepper (optional)   Procedure In a large pot, pour water, bring the water to a boil and put your pork skins and allow cooking. Boil for about 1-2 hours or until the skin is softened (but not falling apart) and the water is white. Get the pork skins from the boiling water and lay them on a cooling rack set over a baking pan to catch the drippings. Discard the cooking water. If you like to give your chicharon some extra dash of flavor, sprinkle your vinegar evenly over the pork skins. Place the pork skins in the refrigerator uncovered. Let the skins cool completely for several hours or overnight. Use a spoon to remove any fat snuggling at the bottom of the pork skin. The fat should separate from the skin easily. Be careful not to tear the skin, as it will still be soft from cooking. Dry the skin overnight, you’ll know that the skins are ready when they’re, brown, shrunken and brittle. Traditionally, chicharons are dried in the hot sun, secure a spot that receives constant sunlight all day, checking on them occasionally. You can also put them in oven at the lowest setting. If you want to make your chicharon spicy, rub tnem with some black pepper before frying, Fry the chicharon until they puff up and start to float. When done, remove the chicharon and place in a paper towel to remove the oil. Sprinkle with salt and serve.   Chicharons are best eaten as finger food with a glass of cold beer or wine! (See more street food dish...

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Sweet and Sour Spare Ribs
Jul06

Sweet and Sour Spare Ribs

Sweet and sour spare ribs is only one of the appetizing foods from China that people in the whole world are savouring. It is literally called “sugar and vinegar spareribs” (糖醋排骨) in Chinese, which indicates the main ingredients of the dish. They traditionally deep-fry the spareribs and coat it with tasty sweet and sour sauce that appears shiny and red after being cooked. This dish is popular not only because it is delicious but also because of its mouth-watering color that looks really appetizing. There are different variations of Sweet and Sour, in different cuisines in China, it is commonly considered as Zhejiang cuisine and Sichuan Cuisine.It originated in Wuxi City of Jiangsu Province and has been popular in Jiangsu, Zhejiang and Sichuan provinces. Though the processes in different cuisines might be slightly different, the key point is similar—controlling the proportion of the condiments. Let’s start to cook a very special dish in a simple way.     People to feed: Family 4 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 1 pound Spare ribs 1 tablespoon cooking wine 1 tablespoon light soy sauce 1/2 tablespoon dark soy sauce 3 tablespoon vinegar 3 tablespoon sugar 1/2 tablespoon salt 1 bay leaf 1 clove garlic, minced Spring onion for garnishing Roasted sesame seeds for garnishing (optional)   Procedure Clean the ribs thoroughly. Soak the ribs in cold water for at least half an hour to get rid of blood. Wash in running water. Drain off the excess water. Cut ribs into sections about 2-3cm. Rinse in boiling water to get rid of blood water. Pour water in wok and cook for about 40 minutes. Move the cooked ribs out and marinade with 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce. Heat up oil and deep fry marinated ribs until the color of skin changes. Move deep fried ribs out and pour exceeded oil out. Add the marinade sauce in work and three tablespoons of sugar in to cook for 2 minutes. Add ½ tablespoon of salt and turn up the fire to cook out exceeded sauce. Arrange the ribs in a plate and garnish white sesame seeds and spring onions.   Sprinkle some roasted sesame seeds and serve the ribs hot. Sweet and sour spareribs can be served as an appetizer with beer or an entrée with rice / noodles....

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Chicken Afritada Recipe
May26

Chicken Afritada Recipe

Chicken Afritada is one of the everyday dishes we see in carinderias here in the Philippines. It is also a dish that is always present in different events especially during Fiesta. It is a tomato-based stew just like Menudo and Caldereta. Afritada is Spanish in nature. Afritada also came from the Spanish word “Fritada” which means “to fry”, and that is the first part of the cooking process, frying the chicken. Just so you know, you can even use pork as a substitute in this recipe. I remember my mom always cook this every Sunday and I can still recall its savoury flavour with the mixture of bell peppers, potatoes and tomatoes. I believe that food can make us remember important events and moments in our life. Here’s how to cook your own version of Afritada:   People to feed: Servings 4-5 Preparation Time: 20 mins Cooking Time: 50 mins   Ingredients 1 kilo chicken (you can choose your preferred parts), cut into serving pieces 1 Chorizo (about 150 grams), sliced 6 tablespoon cooking oil 1 small onion, peeled and sliced thinly 2 medium potatoes, peeled and quartered 2 bay leaf (laurel) 1 cup water 1/2 cup green peas 1 large carrot, peeled and cut into cubes 1 tablespoon fish sauce 1 bell pepper, seeded and sliced 2 to 3 cloves garlic, peeled and minced 1/2 can tomato sauce 2 cups chicken stock (broth) Salt, pepper and sugar to taste   Cooking Procedure Heat oil in a pan over medium heat. Add the sliced chorizo, potatoes, carrots and bell pepper, cook until lightly browned. Remove from pan and drain on paper towels. Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through. In a pot, heat about 2 tablespoons of oil, add onions and garlic and cook, stirring regularly, until aromatic. Add fish sauce and cook for about 1 to 2 minutes. Add tomato sauce and let it simmer Add chicken and water and bring to a boil, (if chicken stock or broth is available, use that instead of water). Lower heat, cover and cook for about 40 minutes or until chicken is cooked. Add more water in 1/2 cup increments, if necessary. Add chorizo, potatoes, and carrots and continue to cook for about 5 minutes or until fork tender and sauce is thickened and reduced. Add bell peppers and green peas. Cook for 2 minutes or until green peas are heated through and bell peppers are tender yet crisp. Season with salt, pepper and sugar to taste. Serve hot.   Better serve this with rice! Make your own memory-filled Afritada!...

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