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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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Chocolate Crinkle Cookies
Mar20

Chocolate Crinkle Cookies

These are called chocolate crinkle cookies because as these chocolate cookies bake, they puff up and crackle. This is a delectable chocolate cookie that’s crunchy on the outside but soft and chewy on the inside. I love this cookie! You can serve this during Christmas and Thanksgiving; you can also give them as a gift.     Servings: 3 dozen Preparation Time: 15 mins Cooking Time: 10 mins   Ingredients 1 cup unsweetened cocoa powder 1/2 cup powdered sugar (for dusting) 3 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter, at room temperature 4 eggs, at room temp 2 cups white sugar 2 cups all-purpose flour 2 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon espresso powder (optional)   Cooking Procedure In a stand mixer, combine the cocoa powder, white sugar and butter. Mix for a few minutes. Add the eggs and vanilla extract and give it another mix. Sift together the flour and baking powder and salt set aside and incorporate all the ingredients. Cover the dough and refrigerate for at least 3 hours or overnight. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Measure out small ball of dough; I used about 1 tbsp. of dough per cookie. Roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets. Bake for 10 minutes until the tops are cracked. Cool slightly on the baking sheets, then transfer to wire racks to cool completely   Substitute 1/4 teaspoon peppermint oil for the vanilla, for a peppermint twist.  You can add espresso powder with the vanilla to achieve a mocha flavor. Enjoy your chewy, gooey cookie!...

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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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Crunchy Shrimp Tempura Recipe
Mar13

Crunchy Shrimp Tempura Recipe

Shrimp tempura is the most common type of tempura; it is one of the most popular types of Japanese food people around the world enjoy. There are different kinds of tempura; you can use vegetables instead of shrimp. Shrimp tempura can be a standalone dish or a part of a noodle soup and may be served with shredded carrots or daikon radish. A slit on the underside at an angle (about 45°) will prevent the shrimp from curling.  A good shrimp tempura has is a light, crisp coating that doesn’t absorb oil when fried. Iced water plays an important role in making a crispier coating. A little baking powder also makes the batter crispier. The batter should be made just before the deep-frying. When making the batter, use a pair of chopsticks to stir the batter. Do not over-stir it as it should stay a little lumpy. Here are the steps to make a crunchy shrimp tempura:     People to feed: Family 4 Preparation Time: 30 mins Cooking Time: 15 mins   Ingredients For tempura 1 cup all-purpose flour 2 cups vegetable oil for frying 1 pound medium shrimp, peeled and deveined, tails left on 1 pinch salt 2 tablespoons cornstarch 2 egg whites, lightly beaten 1 egg yolk 1 cup water   Cooking Procedure In a large bowl, mix flour, cornstarch, and salt. Make a depression in the center of the flour. Stir in the cold water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites. Put in the refrigerator while preparing the shrimp. Slit the underside of the shrimps at an angle to make them straight. Set aside. Take out the batter mix from the refrigerator and dip each shrimp, then dredge in the breadcrumbs. Do not batter tails. Repeat for all the shrimps before you start frying. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes, sprinkle with salt and pepper. Drain on paper.   You can also try this with dipping sauce! You can use soy sauce with lemon or ready-made sauce for tempura. Enjoy eating!...

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