Paksiw na Baboy with Pineaaple Recipes

A pork hocks or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone.

Ingredients :

• 3 lbs. hita ng baboy(pork hocks), sliced crosswise
• 1 (8 oz.) can pineapple chunks
• 2 teaspoons minced garlic
• 8 cups water
• 1 tablespoon white vinegar
• 4 tablespoon brown sugar
• 1 pack (1 oz.) dried banana blossoms, washed and soaked in water
• 4 to 6 pieces bay leaves
• 1 tablespoon whole peppercorn
• 1 piece beef cube (optional)
• ¼ cup soy sauce
• 2 tablespoons cooking oil
• salt to taste

Procedure :

1. Pour 6 cups water in a cooking pot. Let boil.
2. Add the pork hocks. Continue to boil for 30 minutes. Discard the water used for boiling and then place the boiled pork hock in a plate. Set aside.
3. Heat the oil in a clean cooking pot. Once the oil gets hot, sauté the garlic until it turns light brown.
4. Put the boiled pork hock in the cooking pot. Stir and then add soy sauce, pineapple chunks including the juice, remaining 2 cups water, bay leaves, and peppercorn. Let boil. Continue to cook for 15 minutes.
5. Add the banana blossom, beef cube and brown sugar. Stir and cook for 10 minutes.
6. Add the vinegar. Let the liquid reboil and then stir. Continue to cook until the pork becomes tender. The sauce should be reduced at this point. Note that you may add more water if you need extra time to tenderize the pork.
7. Add salt to taste.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

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Pritong Daing na Bangus na may Fried Rice and Sunny side up Egg Recipes

Ingredients :

• 3 medium daing na bangus(fried)
• 3 eggs(sunny side up)
• 5 cups garlic fried rice
• ¾ cups papaya atchara (optional)
• 3½ tablespoons cooking oil
• 2 tablespoons chopped scallions

Procedure :

1. Prepare daing na bangus according to the instructions on the recipe link above. Set aside.
2. Prepare sinangag (garlic fried rice). See link above for the recipe. Set Aside
3. Heat oil in a pan. Once the oil gets hot, fry the eggs. You can make it sunny side-up, over easy, or basted.
4. Arrange the fried daing na bangus, sinangag, and fried egg on individual plates. Serve with papaya atchara and spicy vinegar. Sprinkle some chopped scallions on top.
5. Share and enjoy

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Fried Shrimp Marinated in Wine Recipes

Ingredients :

• 1 pound shrimp, head and shell on
• ¾ cup all purpose flour
• ¼ cup Shao Xing Cooking wine
• ¼ teaspoon ground black pepper
• 1½ teaspoons garlic salt
• ¼ teaspoon ground cayenne red pepper
• 3 tablespoons cornstarch
• 1½ cups cooking oil

Instructions :

1. Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
2. Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
3. Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
4. In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
5. Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
6. Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
7. Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
8. Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
9. Arrange in a serving plate and serve with spicy vinegar.
10. Share and enjoy!

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Homemade Sinugba't kinilaw Recipe

Ingredients :

• 1 lb Inihaw na pork belly, (chopped)
• 1 lb fresh Tangegue meat, cubed
• 2 cups cucumber, seeded and thinly sliced
• 1¼ cup vinegar (cane, white, or coconut vinegar)
• 1 medium sized red onion, sliced
• 2 tablespoons ginger, julienned
• 4 pieces finger chilies, sliced
• 2 piece lemon
• 1 teaspoon salt

Procedure :

1. Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.
2. Using a spoon of fork, press the Tangegue meat lightly.
3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, and salt. Mix well.
4. Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾ cup vinegar. Mix well and soak for 10 minutes.
5. Put-in the Inihaw pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
6. Transfer to a serving plate then serve.
7. Share and enjoy!

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Pork Laroca Homemade Recipes

Ingredients :

• 1 lb. thick Pork fillet. each piece sliced lengthwise into 3 to 4 pieces
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 2 cups cooking oil

Procedures :

1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
2. Rub the mixture all over the sliced Pork fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
4. Dip the Pork fillet in the bowl with beaten egg then dredge the Pork in Panko breadcrumbs. Make sure that the Pork is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if Pork fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the Pork will be coated properly.
5. Put the breaded Pork into the hot oil and start to deep fry the pork until the color turns golden brown. Use medium heat in this step
6. Remove the deep fried crispy Pork Laroca from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
7. Transfer the crispy Pork Laroca in a serving plate. You can also serve this with katechup.
8. Share and enjoy!

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Chicken Meat Balls Recipe

Ingredients:

• Meatballs
• 250 - 300g of chicken
• 1 egg
• 30g of breadcrumbs
• 1tsp flour
• 0.5 tsp Paprika
• Salt and pepper to taste

Sauce:

• 8 tbsp of tomato purée
• 1 tbsp of shallots
• 20g red bell peppers
• 10ml oil
• 0.5 tsp curry powder
• 1 tsp basil

Procedures :

1. With a sharp knife, chop chicken into tiny pieces and add to a bowl. 
2. Add 1 egg, breadcrumbs, paprika, flour, salt and pepper to the chicken and mix well. 
3. Then make into balls. Fry the balls in a medium to hot pan until brown all over and set aside.
4. In the same pan, sauté shallots and bell peppers. 
5. When cooked but al dente, add tomato purée, herbs, spices and seasoning and let it cook for 3 minutes. 
6. When bubbling a bit, add chicken meat balls and make sure that the sauce covers the meatballs.
7. Serve with pasta, couscous or even bread, and sprinkle some parmesan cheese if you need another protein in this dish.

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Chicken Cashew Filipino Recipe

INGREDIENTS:

• 2 cups cooking oil for frying 
• 2 boneless skinless chicken breasts (cubed) 
• 1 cup flour 
• 1 tsp salt 
• 1/2 tsp pepper 
• 2 tbsp butter 
• 1/2 clove garlic (minced) 
• 1 medium onion (diced) 
• 2 cups water 
• 1/4 cup brown sugar
• 1 tbsp soy sauce 
• 1 tbsp oyster sauce 
• 1 tbsp cornstarch 
• 1/2 cup cashew nuts 
• 1 spring onion (chopped) 
• 1 small carrot (peeled, halved and sliced)

PROCEDURE:

1. Heat pan over medium heat, add the cooking oil. 
2. Mix flour, salt and pepper.
3. Coat the chicken with the mixture of flour, salt and pepper.
4. Deep fry the chicken till golden brown. Take out from the pan and set aside. 
5. In a medium size casserole, put 2 tbsp oil (from the oil you've used for frying the chicken), add butter.  
6. Saute garlic till golden brown, add onions. 
7. Pour water in the sauteed garlic and onions, add sugar and mix well. 
8. Add soy sauce, oyster sauce and cornstarch, let it simmer for 2 minutes. 
9. Add the fried cubed chicken breasts, cashew nuts, carrots and spring onions. 
10. Salt to taste.
11. Serve with steamed white rice.

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Easy made Mango Float

Ingredients :

• 1 box of Graham crackers
• 1 box of Graham crumbs
• 2 small cans Nestle cream
• 1 can of Condensed milk
• 1 can of evaporated milk
• 6 ripe mangoes sliced

Instructions :

1. Prepare a rectangular glass dish with or without lid.
2. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined.
3. Using a ladle, place a small amount of the milk mixture into thebottom of the dish, then place a layer of Graham crackers and top with the sliced mangoes.
4. Ladle a mixture again, slowly pour over the crackers and the mangoes, making sure it covers all of the Graham crackers.
5. Repeat by placing layers of crackers, mangoes and milk mixture. Top off with Graham crumbs (or just crushed some Graham crackers).
6. Cover and freeze overnight.
7. Serve and enjoy!

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Dessert fruit cocktail float

Dessert that made of Fruit Cocktail Float is a quick and easy dessert dish that you can whip-up anytime. It does not involve baking and it is so easy to make. I recommend this dish for beginners because of its simplicity. You should be able to make this dish without any issues as long as you follow our step by step recipe.

Ingredients

• 16 oz. (473 ml) cold heavy whipping cream
• 7.6 oz. (225 ml) table cream or all purpose cream
• 2 (15.25 oz.) cans of fruit cocktail
• 9 tablespoons condensed milk
• 12 pieces Graham crackers
• 8 to 10 pieces Maraschino cherries
• 3 tablespoons crushed Graham

Instructions

1. Drain the fruit cocktail by pouring each can in a strainer. Set aside.
2. Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes and continue to whisk until soft peaks form (around 5 more minutes).
3. Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to 2 minutes.
4. Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.
5. Pour-in half of the whipping cream mixture. Spread.
6. Create another layer by adding half of the fruit cocktail. Spread.
7. Make another layer of Graham crackers. Top with the remaining heavy cream mixture.
8. Arrange the remaining fruit cocktail on top and add some cherries.
9. Sprinkle the crushed Graham on top.
10. Refrigerate for 3 to 5 hours. Serve.
11. Share and enjoy!

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