Pochero March 20 2015

POCHERO-is a dish made with  pork, cooked in tomato sauce with grouped vegetables, for example, potato, sweet potato, banana, baguio beans, and pechay or bokchoy.

NUMBER OF SERVINGS: 3-5

POCHERO INGREDIENTS:

500 grams pork pata cut (pork tummy and ribs might likewise be utilized)

1 glass tomato sauce

4 gloves garlic, minced

1 medium red onion, slashed

10 to 15 pieces baguio beans

1 bundle bokchoy or pechay, roots evacuated

1 little sweet potatoes, peeled and quartered

4-6 pieces banana (saba) or plantain bananas, peeled and cut askew into 2

some water

2 tablespoons cooking oil for sauteing

2 little potato

1 tablespoon salt

1 pork juices block

1/4 dark ground pepper

1/8 teaspoon msg

Methodology:

1. In a pot or goulash, warmth oil and cocoa garlic and onion.

2. Put-in pork, stirfry until cocoa, then include salt, msg, dark ground pepper and pork soup shape, mix continually (blend well).

3. Include tomato sauce, blend then include water. Stew for 30-45 minutes or until meat is delicate (medium warmth upon bubble).

4. Include sweet potato, potato and plantain bananas then stew again for around 5-10 minutes or until cook. Put-in baguio beans.

5. Include bokchoy or pechay, then stew for 2-3 minutes.

6. Expel from warmth. Prepared to serve.

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Chicken Lollipop March 21 2015

Chicken Lollipop

Chicken Lollipop is a sort of hors d'oeuvre dish that uses chicken wings which is fold to shape like a candy. This candy molded chicken wings is then covered with batter and dig with bread pieces. 

Ingredients

1 kg chicken wings 

1 tsp salt 

1/4 tsp ground dark pepper 

1/4 tsp paprika 

1 tsp lemoncito juice 

2 pcs eggs 

1/4 container generally useful flour 

2 containers bread pieces 

Technique 

As should be obvious, a chicken wing has three(3) sections. In the first place cut all the 3 joint, leave the littlest part. We are going to utilize just the one-boned and two-boned part. 

Roll the meat of the chicken up to the end of the bone. 

When you wrapped up all the chicken wings join the fixings in a blending dish: candy, paprika, salt, pepper and lemoncito juice. 

Give it a chance to remain for 30 minutes. 

In a little blending dish, consolidate egg and broadly functional flour. On the off chance that the mixture is excessively dry, include water. 

Covering chicken candy with flour mixture. 

Dig with breadcrumbs. 

Warmth oil for profound fricasseeing. 

Tap chicken to uproot additional breadcrumbs before dropping it to the oil. 

Cook until brilliant chestnut.

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Beef STEAK

Beef Steak

Beef STEAK - is involved daintily cut meat cooked in soy sauce and lemon squeeze and embellished with onion rings. The meat is initially marinated with kalamansi juice, soy sauce, dark pepper and msg, before it is rapidly sautéed just until cooked and finished with daintily onion rings.








NUMBER OF SERVINGS: 3-4

Meat STEAK INGREDIENTS:

400 grams meat sirloin, daintily cut

3 tablespoons soy sauce

7  pieces calamansi or 1 piece lemon

1/2 teaspoon ground dark pepper

3 cloves garlic, minced

1 huge white onion, cut into rings

3 tablespoon cooking oil

1/4 teaspoon msg or vetsin

1 container water

Methods:

1. Marinade meat in soy sauce, calamansi or lemon, msg and ground dark pepper for no less than 30 minutes to 1 hour.

2. Heat the cooking oil in a dish then panfry the marinated hamburger (without the marinade) until shading turns chestnut (cook under low fire).

3. In the same container where the marinated meat were broiled, placed in the garlic then saute for a couple of minutes together with the fricasseed hamburger.

4. Pour the marinade then include water ( once it bubbled bring down the warmth) and stew for 15 to 20 minutes or until meat is tender.(Turn off the flame)

5. Include the white onions.

6. Prepared to serve

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Pork Steak

Pork Steak

PORK STEAK- it is dish that are regularly stewed or stewed in marinade sauce amid cooking. It is a variety of Bistek Tagalog. The strategy and a few fixings are just about the same, the meat is the main the distinction of the two.

Albeit I utilized pork cleaves as a part of this dish, you can utilize cut from the loin, leg or shoulder or any piece of the pig on the off chance that you fancy the length of they are cut meagerly and legitimately.


NUMBER OF SERVINGS: 3-4

PORK STEAK INGREDIENTS:

4 pieces pork hacks

3 tablespoons soy sauce

4 clove garlic minced

1/2 teaspoon salt

1/4 teaspoon msg

1/2 teaspoon dark ground

10 pieces caamansi (juice extricated) or 1 piece lemon

1 tablespoon granulated chestnut sugar

3 stalks spring onions (hacked)

1 huge onions, cut into cirlce

COOKING PROCEDURES:

1. Marinate pork slashes in soy sauce, garlic, salt, msg, dark ground pepper and calamansi squeeze in a vast dish or compartment. (Marinade for no less than 1/2 hour if necessary).

2. Heat a dish then pour-in cooking oil. Sauté the marinated pork cleaves in low warmth for 5-10 minutes every side (moderate cook).

3. Pour-in the remaining marinade, cocoa sugar and let bubble. Stew for 10-15 minutes or until the pork is delicate. Note: Add water as required.

4. Put-in the spring onions, onions then turn-off warmth and exchange to a serving plate.

5. Serve. Impart and appreciate

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Manok na may Pinya

Manok na may Pinya

MANOK na may PINYA-is a dish made out of chicken that cooked together with pineapple juice, lumps, dissipated milk, settle cream to thicken the sauce and different vegetables, for example, celery, carrots and onions and ringer pepper. This dish is truly means pineapple chicken.








NUMBER OF SERVINGS: 3-4

PININYAHANG MANOK INGREDIENTS:

1/2 kilogramas chicken thigh and leg, cut into serving bits

1 glass pineapple pieces, canned

1 green ringer pepper, hacked

1 medium measured carrot, wedged

1/2 glass dissipated milk

4 cloves garlic, minced

1 medium measured onion, hacked

2 tablespoon cooking oil

1/4 teaspoon dark ground pepper

1 chicken juices 3D square

1/2 tablespoon salt

1/8 teaspoon msg or vetsin

2 stalks celery, cut

1/2 glass settle cream

1 glass pineapple juice

Methodology:

1. Pour the cooking oil in a warmed cooking pot. Sauté the garlic and onion(until light cocoa).

2. Put-in the chicken cuts and cook until shading of the external part turns light cocoa.

3. Include salt, msg, dark ground pepper, and chicken juices solid shape blend well.

4. Include the pineapple juice, stew for 15-20 minutes under medium hotness.

5. Include the vanished milk, pineapple pieces, carrots, green chime pepper, celery and settle cream, blend well and stew until the sauce is thicken (around 10-15 minutes under medium flame).

6. Turn off hotness, expel from the cooking pot and exchange to a serving dish.

7. Serve hot. Impart and appreciate.

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Afritadang Manok

Afritadang Manok

AFRITADANG MANOK – is an alternate famous Filipino dish cooked in tomato sauce with carrots, potatoes and ringer peppers as the principle vegetables. This dish is by and large accepted to have been presented in the Philippines by the Spaniards.









NUMBER OF SERVINGS: 3-4

CHICKEN AFRITADA INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

1 tablespoon soy sauce

1/4 teaspoon ground pepper

2 tablespoon cooking oil

4 cloves garlic

1 medium onion, cleaved

1 mug tomato sauce

1 mug water

3 medium potatoes, cubed

2 medium carrots, cubed

1 red chime pepper, cubed

2 sound leaf (tree)

1 chicken stock shape

1/4  teaspoon msg (vetsin)

1 teaspoon of salt (simply add to your taste inclination)

1 tablespoon chestnut sugar

Techniques:

1. Pour-in cooking oil in a cooking pot or meal then apply warm. Include garlic  and onions( until light cocoa).

2. Include the chicken stirfry, then include salt,  msg, dark ground pepper, sound leaf, soy sauce, and after that stew for 5 minutes, until chicken consumed seasonings and produce its own oil.

3. Include potato, carrots, green ringer pepper, tomato sauce, chicken soup shape, chestnut sugar, and water.(just add sugar and salt to your taste inclination)

4. Combine then stew for 15-20 minutes under medium hotness until the sauce is thickened.

5. Expel from the blaze then present with rice.

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Nilagang Baboy

Nilagang Baboy

NILAGANG BABOY- is a customary dish in the Philippines that you will ever experience its so basic its simply meat bubbled water with vegetables of your decision.









NUMBER OF SERVINGS: 3-4
NILAGANG BABOY INGREDIENTS:
3/4 kilogram Pork (decisions of stomach, sells, neck or any hard parts of pork), cut into serving pieces

1 liter of water

1/2 teaspoon dark pepper (entirety)

1 onion (hacked)

1 medium size cabbage (hacked into 6 pieces)

3 little potatoes (hacked into 4 pieces each)

100 grams beans

1/2 teaspoon of salt

1 pork soup shape

4 cloves of garlic

2 pieces green and red ringer pepper

Strategies:

1. In a substantial pot, heat up the pork with water, garlic, onions, salt, msg, pork stock blocks. Cover and let it bubble under meat is delicate.

2. Include potatoes, let bubble for 5 minutes.

3. Include the beans, cabbage and green and red chime pepper bubble until vegetables are cooked.

4. Serve hot.

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Beef Mechado

Beff  Mechado

BEEF MECHADO- this dish is a kind of stew with tomato sauce and to some degree like other Filipino dishes, for example, the caldereta, Estofada (or Estofado), and the Afritada as a result of the base fixing utilized which is tomato sauce. Vegetables that are utilized to this dish are potato, carrots and chime pepper.







NUMBER OF SERVINGS: 3-5

Meat MECHADO INGREDIENTS:

2 tablespoons cooking oil

4 cloves garlic, minced

1 piece huge onion, cut

500 grams meat chuck,cubed

2 tablespoon soy sauce

1/2 teaspoon dark ground pepper

1/4 teaspoon msg

1 meat stock 3D square

2 pieces inlet leaves (tree)

3 containers water

1 piece medium potato, cubed

1 medium carrots, cubed

1 green or red chime pepper

1 tablespoon cheddar

1 tablespoon chestnut sugar

1 container tomato sauce

salt to taste (Just add to your taste inclination)

Methods:

1. High temperature cooking oil in a weight cooker then saute the garlic and onion.

2. Put-in the hamburger and saute for around 3 minutes or until shading turns light chestnut.

3. Include soysauce, dark ground pepper, msg, hamburger soup 3D shape, narrows leaf and water then weight cooked for 30-45 minutes (under medium high temperature) until the meat is delicate.

4. Put-in the potatoes, carrots, green and red ringer pepper, cheddar, chestnut sugar,  tomato sauce ( simply include water if craved) and cook until the vegetables are delicate (around 10 to 15 minutes) then stew until abundance fluid dissipates.. Taste it,  add salt just to taste inclination.

5. Place in a serving plate then serve hot with rice. Impart and Enjoy!

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Adobong Pusit

Adobong Pusit

ADOBONG PUSIT-is a delicious squid dish cooked with the squid's ink that makes the sauce dark. At the point when cooking Adobong Pusit, its imperative that you purchase it crisp importance no foul odor, and cook it that day you purchase it. Filipinos love squid regardless of how it is cooked and Adobo is most likely a Pinoy's top decision regarding the matter of cooking any dish.




NUMBER OF SERVINGS: 2-4

ADOBONG PUSIT INGREDIENTS:

400 grams medium-sized squid, cleaned and ink differentiated

2 tablespoon cooking oil

4 cloves garlic minced

1 piece medium white onion, slashed

1 little ginger julienned

1 teaspoon salt

1/4 teaspoon msg

1/4 teaspoon pepper

3 bayleaf

1/4 glass vinegar

1 teaspoon sugar

2 bean stew finger cut

1 stalk celery cut

1/4 glass onion spills

COOKING PROCEDURES:

1. Hotness oil on a cooking dish, medium high temperature. Saute garlic onion and ginger.

2. Include cleaned squid. Include salt, msg, bayleaf and pepper to taste and stirfry for 2 minutes. Include squid ink, vinegar and chestnut sugar then stew for 5-10 minutes (medium high temperature).

Note: Do not over cook the squids. The meat can get extreme nor going to be so rubbery.

3. Include stew finger, celery and onion releases then reboil.

4. Serve hot and appreciate!!!

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