PORK BISTEK

Pork Bistek

Pork Bistek is one of the Filipinos favorite dish. Pork Bistek is a variant of Bistek Tagalog using pork loin sliced thin and marinated in soy sauce-calamansi juice mixture. Easy to cook and few basic ingredients needed. The meat is marinated in soy sauce, calamansi juice, garlic and ground pepper. Browned and stewed until meat is tender.

PORK AT CHICKEN ADOBO

Pork at Chicken Adobo

This is a national dish of the Philippines. Let your guests know that there are peppercorns in the sauce so they can avoid biting into them. The sauce has a strong vinegar flavor that is balanced by the pepper, soy sauce, and garlic. Depending on your preference, you can use another cut of pork or even all chicken thighs.

INGREDIENTS: 

1/4 kg pork tenderloin, trimmed and cut into (2-inch) pieces 

1/2 kg skinless, boneless chicken thighs, cut into (2-inch) pieces 

1/3 cup Kikoman soy sauce

 
1/4 cup water 

1/2 teaspoon crushed black peppers

1/2 cup Apple Cider vinegar 

8 garlic cloves, crushed 

1 large onion, chopped

3 pcs potatoes, cubed

4 tablespoon Olive Oil

COOKING INSTRUCTIONS:

1. Fry potatoes on a nonstick skillet and set aside.

2.  Heat a large nonstick skillet over medium heat and add Olive oil.

3. Add pork pieces; cook 4 minutes, browning on all sides. 

4. On same skillet, saute garlic and onions for 2-4 minutes until it get brown.

5. Add chicken thigh and cook for 5 minutes.

6. Add soy sauce, water, peppers, apple cider vinegar,  bring to a boil. Cover, reduce heat, and simmer 1 hour. 

7. Add the fried potatoes and cooked for 3 minutes.

8. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. 

Serve hot and enjoy!

BANGUS BISTEK

Bangus Bistek

Try this milk fish steak recipe with some soy sauce, calamansi juice and onions! A very simple fish recipe that is cooked in Filipino way! Bangus Bistek is a simple Filipino fish recipe where fish is fried first then served with soy sauce, calamansi juice and onions. This dish is not only delicious and healthier but also easy to make.

INGREDIENTS:

1-2 kg Bangus(milk fish), butterfly cut

1/3 cup soy sauce

1/3 cup kalamansi or lemon juice

1/3 cup water

5 cloves garlic, minced

1 medium size onion, sliced

1/2 tsp. ground black pepper

3 tablespoon Olive Oil

cooking oil for frying

COOKING INSTRUCTIONS:

1. Heat frying pan in medium high and add cooking oil.

2. Pat dry bangus fish with paper towel fry until golden brown. Set aside.

3. In a bowl combine water, soy sauce, calamansi juice and ground pepper. Mix well and taste test for desired salty sour sweetness. Remember you can always add more soy sauce if needed.

4. On a separate pan, add 2 tablespoon of Olive oil. Quickly fry the onions and set aside.

5. Using the same pan, brown garlic and onion and add the soy sauce calamansi mixture. Simmer sauce in low heat for 5 minutes.

6. Place the fried fish into the sauce, slowly stir and simmer in low heat for few minutes.

7. Transfer in a serving dish, garnish with fried onion rings and serve hot. Enjoy.

LUNCHEON MEAT FRIED RICE

Luncheon Meat Fried Rice

Have you got left over rice in the refrigerator? Have you got luncheon meat in the kitchen cabinet? Why not fry them together for a delicious plate of Luncheon Meat Fried Rice? Throw in some carrots for added taste and colour and a couple of diced vegetables as garnish and you will have a beautiful plate of fried rice to dig in. You can even eat it with its own.

INGREDIENTS:

3 bowls cooked rice (preferably overnight cooked rice), for this  i used mixed brown rice
1/2 can luncheon meat (diced)
1cup of frozen vegetables (carrots,corn & green peas)
1 large onion (chopped)
1 cloves of garlic

1/2 cup green bell pepper
2 eggs
2 tablespoons Olive Oil
1 teaspoon light soya sauce

salt and pepper to taste

COOKING INSTRUCTIONS:


1. In a hot work, fry luncheon meat till beginning to brown. Set aside.

2. Heat oil in wok and add chopped garlic and chopped onions till golden brown and aromatic. 

3. Add frozen vegetables and stir fry for 1 minute. Add salt and pepper. Mix well.

4. Add rice and fried luncheon meat and stir-fry for 2 minutes.

5. Make a “well” in the wok by pushing the rice mixture aside. 

6. Break eggs into the “well” and fry it till semi-cooked. Cover with rice mixture and continue frying whilst adding light soya sauce. 

Serve hot  and enjoy!!

TORTANG TALONG WITH GROUND PORK

Tortang Talong with Ground Pork

Tortang Talong or Eggplant Omelet is a simple and easy way on how to prepare eggplant Filipino style. Adding ground meat to the torta or omelet is a bonus added flavor. This recipe is not only delicious but also budget friendly.

INGREDIENTS:

1/4 kg ground pork
5-6 cloves garlic, minced
1 medium onion, minced
4 eggplants
4 large eggs

1/2 green pepper
salt to taste
ground black pepper to taste
Canola Oil

COOKING INSTRUCTIONS:

1. Broil or grill eggplants, peel off the charred skin. Keep the crown and stem. Flatten the flesh and set aside.

2. In a pan, put oil then stir fry the garlic, onion, ground pork till its cooked and tender. Add green pepper.

3. Season with salt and ground black pepper to taste.

4. Remove from pan, transfer to a bowl and let it cool.

5. Once the mixture has cooled down, add the beaten egg and mix well.

6. Cook the omelet, in a heated pan put oil. Put the eggplant, scoop 3-4 tbsp of ground pork and egg mixture or more depending on the size of the eggplant and spread it on top. Cook for about 3 minutes.

7. Carefully flip to the other side by holding the stem on one hand and a spatula on the other and cook for another 2-3 minutes.

8. Drain the omelet in a paper towel

BUTTERED GARLIC PRAWNS WITH MUSHROOM AND GREEN PEPPER

Buttered Garlic Prawns with Mushroom and Green Pepper

This garlic butter shrimp is one of my go-to recipes when I have to hit the kitchen running. It takes just twenty minutes to make. I always have all of the ingredients on hand, the kids love it as much as I do, and there’s barely any clean-up.This recipe shows how to cook this beloved dish the Filipino way.

INGREDIENTS: 

1/2 cup unsalted butter (at room temperature)

1 clove garlic (chopped)

1/2 cup button mushrooms, quartered

12 shrimp (large raw)

1 cup green pepper

salt and pepper to taste

COOKING INSTRUCTIONS:

1. Melt 1/2 cup of unsalted butter in a large nonstick frying pan over medium heat. 

2. Sauté chopped garlic for 1 min. 

3. Add chopped mushrooms and sauté for 2 mins. 

4. Add prawns and sauté for another 4 minutes. Stir-fry until shrimp turns orange.

5. Season with ground black pepper, salt. Stir.

6. Add green pepper. Cook for 2 minutes.

Serve hot. Share and Enjoy!

CHOP SUEY

Chop Suey

Chop suey literally means “assorted pieces” in traditional Chinese is a dish that becomes a prominent part of American Chinese, Filipino and other Asian cuisine. It is a mixture of meat (pork, chicken, beef or shrimps) and shredded vegetables such as cabbage, carrots, cauliflower, broccoli and bell peppers with thick oyster sauce. Others even added mushrooms and quail eggs, mixing all the flavors together.

Ingredients:

1/4 kg. chicken breast, sliced into small pieces
4 cloves garlic, diced
1 medium onion, diced
1 14 oz. can of chicken stock (broth)
1 cup shrimp, shelled, deveined
1 cup snow peas(chicharo)
1 cup cauliflower
1 cup cabbage
1 cup young corn
3 medium carrot, sliced
1 red bell pepper, cut into small pieces
1 green bell pepper, cut into small pieces

1 cup broccoli

1 cup spinach

1 cup asparagus stalk

1 cup Oyster Mushroom
3 tbsp fish sauce
4 tbsp Canola oil

2 tbsp Oyster Sauce 

1 tbsp Sesame Oil
salt and pepper to taste

Cooking Instructions:

1. In a wok or big skillet, heat oil over medium heat. Saute garlic and onion until softened. Add the chicken breast slices and cook, stirring regularly, until all side are done. Add the shrimps and do the same.

2. Add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them.

3. Add the first batch of vegetables: broccoli, cauliflower, asparagus stalks, carrots and snow peas and cook covered for about 2-3 minutes.

4. Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Season with salt if still needed. Serve hot.

Enjoy!!

PANSIT BIHON GISADO WITH HIPON

Pansit Bihon Gisado with Hipon

Pansit Bihon Gisado with Hipon is a noodle dish originate from Chinese that has become very popular in Filipino cuisine. Pansit bihon consists of rice noodles(bihon) mixed with pork, chicken, shrimp and different vegetables. This dish is commonly served in different occasions.

Ingredients:

500 grams rice noodles(bihon)
250 grams shrimp, sliced in small pieces
2 cups shrimp broth from grinded shrimp head
4 tablespoons soy sauce
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned

1 cup broccoli

1 cup spinach
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste

1 pack Tokwa (tofu)
10 pieces calamansi

Cooking Procedures:

1. In a big bowl with water, soak noodles for 10 minutes or until soft. Drain and set aside.
2. In a wok, saute the garlic and onions.
3. Add shrimp, then cooked until color turns to red.
4. Add broth and soy sauce, then simmer for 3 minutes.
5. Add vegetables and the remaining ingredients then season with salt and pepper. Simmer for 5 minutes or until half cooked.
6. Remove and set aside all the ingredients except for the liquid.(Make sure the liquid is enough for the noodles to cook and absorb).
7. Add bihon then toss until the liquid absorb.
8. Put back all the ingredients then cooked for 2 minutes. Mix well.
9. Adjust seasoning according to taste then remove from heat. 

10. Top with fried tofu(tokwa). Serve hot with calamansi.

MAJA BLANCA

Maja Blanca

This creamy dessert is well known to us Filipinos also as Tibok tibok. This Filipino-style pudding is typically made of cornstarch flavored with coconut milk and sugar, with a generous amount of sweet corn kernels, then topped with cheese or coconut scum(latik). Maja (pronounced MA-HA) is usually served as dessert during Christmas, birthdays, and other special celebrations.

INGREDIENTS:

3/4 cup white sugar
4 cup Low fat or evaporated milk
2 cups cornstarch

4 cups coconut milk

1 can Nestle Cream
1 pack Del Monte Whole Kernel Corn

1 box Cheddar Cheese

COOKING INSTRUCTION:

1. In a large sauce pan or mixing bowl, combine the coconut milk and Low fat milk. Add in sugar and cornstarch and stir until fully dissolved and incorporated.

2. In a large pan or heavy casserole over medium-low heat, cook the coconut milk mixture with regular stirring. Continue cooking until the mixture starts to thicken and a gravy-consistency is attained.

3. Remove the pan from heat and slowly fold in whole kernel corn into the mixture. Stir to evenly combine.

4. Return the pan to the burner and resume cooking with continuous stirring. In the meantime, prepare moulds to hold the “maja blanca” which in my case are 4 plastic containers

5. Continue the slow cooking until the mixture becomes quite sticky. Taste to ensure that the cornstarch and coconut milk are properly cooked through.

6. Add up grated cheese while stirring continuously.

7. While still hot, carefully pour the thick mixture into the plastic containers. Level it off and let stand to cool down. It will solidify as it cools.

8. When no longer hot, transfer inside the fridge to further chill and develop a firmer texture.

9. When serving, transfer it upside down on a wide platter and add up grated cheddar cheese, slice to your desired shapes and serve to your families and friends.

Enjoy!

WHOLEMEAL PASTA AGLIO OLIO WITH VEGETABLES AND SALMON FISH

Wholemeal Pasta Aglio Olio  with Vegetables and Salmon Fish

The thing about pasta is that it’s a quick, delicious meal and if you do it right it can be healthy. The ingredients for this Wholemeal Aglio Olio with vegetables and Salmon Fish are very simple – pasta, olive oil, garlic, veggies, salmon fish, spices, that’s it. You don’t need anything special. Still, it tastes as authentic as a pasta in Italy minus all the cream and cheese and butter that’s reserved for once in a while.

Ingredients:

1/2 kg wholemeal spaghetti

1 cup salmon, diced

1 can Sardines

1 cup Broccoli
1 cup spinach, washed and finely chopped
1 lemon, juiced
1/2 cup green/yellow bell pepper, sliced thin
2 cloves garlic, grated or crushed
1/2 cup asparagus, sliced

5 tbsp olive oil
Crushed red pepper, to taste
Salt and pepper, to taste

Parmesan Cheese (optional)

Instructions:

1. Cook the wholemeal spaghetti for the time specified on the packet.
2. Separately, blanched broccoli and asparagus in a pan until its half-cooked.
3. In a pan on medium heat, add the olive oil, garlic and crushed red pepper. Sauté for a few minutes till fragrant.

4. Add sardines and sauté for few minutes.
5. Add the green/yellow peppers, blanched vegetables and sauté for a minute or two.
6.Add diced salmon and chopped spinach and lemon juice. Sauté for just a minute then add the pasta.
7. Add salt and pepper and combine. Serve immediately.
8. Be careful not to overheat or overcook the spinach to prevent it from darkening and oxidizing.

Serve Hot & Enjoy!

SARDINES WITH KALE OMELETTE

Sardines with Kale Omelette

This Sardines with Kale Omelette is the next hit dish at your breakfast or even brunch. I promise you will not be disappointed with this one. You can’t go wrong with a classic omelette with a healthy spin.

The eggs in this recipe not only provide plenty of protein, but they also provide healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper. So you can see why we love eggs so much! Kale is also a phenomenal source of vitamin K, A, and C, folate, B vitamins, copper, manganese, and fiber.

Ingredients

1 can Sardines in Extra Virgin Olive Oil
3 Eggs
2 cup of kale finely chopped
1 medium red onion chopped
1/2 cup Cherry Tomatoes, halves

1 cloves of garlic, minced
2 teaspoon of olive oil
Salt and pepper to taste

Coriander leaves

Cooking Instructions:

1. Beat eggs in a bowl and set aside
2. In a skillet or pan, sauté onions, garlic and cherry tomatoes with olive oil for 3-4 minutes under medium heat

3. Add the sardines and cook for 2-3 minutes
4. Add chopped kale and cook with onions for another 3-4 minutes
5. Add eggs to the pan and cover. Allow to cook for 5-7 minutes, or until eggs are completely cooked.
7. Season with salt, and pepper. 

8. Top with coriander leaves(optional) for garnish

Enjoy with a cup of rice or wholemeal bread