food

Compiled Recipe – Pork Salpicao

Pork Salpicao

Ingredients:
* 1 kg pork tenderloin, cut into ½-inch cubes
* ¼ cup liquid seasoning
* 2 tbsp olive oil
* 1 tbsp butter
* 2 heads garlic, minced

Preparations:
1) Marinate pork tenderloin in liquid seasoning for 15 to 30 minutes.

2) In a hot pan, pour in olive oil and butter. Add the garlic and allow it to cook until golden brown, 3 to 5 minutes over medium heat.

3) Add the marinated pork and cook until all sides are brown, about 10 to 15 minutes. Sprinkle with garlic bits when serving.

food

Compiled Recipe – Pork Salpicao

Pork Salpicao

Ingredients:
* 1 kg pork tenderloin, cut into ½-inch cubes
* ¼ cup liquid seasoning
* 2 tbsp olive oil
* 1 tbsp butter
* 2 heads garlic, minced

Preparations:
1) Marinate pork tenderloin in liquid seasoning for 15 to 30 minutes.

2) In a hot pan, pour in olive oil and butter. Add the garlic and allow it to cook until golden brown, 3 to 5 minutes over medium heat.

3) Add the marinated pork and cook until all sides are brown, about 10 to 15 minutes. Sprinkle with garlic bits when serving.

food

Compiled Recipe – Mongolian Chicken

Mongolian Chicken

Ingredients:
* 1 kilo chicken (use thigh fillet), cut into strips or cubes
* salt (to season)
* pepper (to season)
* ½ cup cornstarch
* ¼ cup oil
* 2 tbsp garlic, minced
* 2 tbsp ginger, minced
* ¼ cup oyster sauce
* 1 tbsp sugar
* 2 tbsp sesame oil
* 4 sprigs leeks, white part sliced

Preparations:
1) In a mixing bowl, place the chicken fillet, season with salt and pepper. Add the cornstarch and mix well until all the chicken fillets were coated. Set aside and let it sit for 10 minutes.

2) In a pre-heated frying pan with oil, fry the coated chicken fillets and cook until golden brown.

3) Lower the heat then add the garlic and ginger. Let it cook for 3 to 5 minutes.

4) Add the oyster sauce, sugar and sesame oil and let it simmer over medium heat for 10 minutes or until the sauce thickens.

5) Add the leeks and serve immediately.

 

 

food

Compiled Recipe – Pork Dumplings in Garlic-Cilantro Sauce

Pork Dumplings in Garlic-Cilantro Sauce

Ingredients:
* 15 pieces frozen pork dumplings
* 15 pieces frozen pork siomai
* 3 tbsp olive oil
* 4 cloves garlic, finely chopped
* ½ cup cilantro leaves, roughly chopped
* 2 tbsp calamansi juice
* 1 tbsp chicken stock
* 2 tbsp chili garlic sauce

Preparations:
1) Bring steamer to a simmer according to manufacturer’s instructions. Add dimsum. Steam for 10 minutes or until dimsum are cooked through.

2) Heat oil, meanwhile, over low heat in a small saucepan. Add garlic and gently heat until softened. Do not brown. Remove from heat and transfer to a small bowl. Set aside to cool slightly.

3) Stir the softened garlic with the remaining sauce ingredients: cilantro, calamansi juice, stock and chili garlic sauce.

4) Serve dimsum immediately with sauce drizzled over top.

 

food

Compiled Recipe – Chili Garlic Adobo

Chili-Garlic Adobo

Ingredients:
* 2 tbsp canola oil
* 2 cloves garlic, peeled, finely chopped
* 1 kilogram pork pigue, cubed
* ½ cup soy sauce
* ¼ cup vinegar
* 5 cloves garlic, peeled, lightly smashed
* 3 cups chickpea water, or as needed
* 1 ½ tbsp chili-garlic sauce
* black pepper (to taste)

Preparations:
1) In a medium size  pressure cooker over medium heat, heat oil. Add garlic and sauté only until fragrant.

2) Add pork cubes, soy sauce, vinegar, smashed garlic and just enough water to cover. Season with ground black pepper to taste. Bring to a boil. Remove scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.

3) Once pork is just tender, add chili-garlic sauce, then bring to a simmer without a lid. Simmer until liquid is reduced into a sauce. Serve with steamed rice and snow peas.

 

food

Compiled Recipe – Fried Chicken a la Pobre

Fried Chicken a la Pobre

Ingredients:
* 3 cloves garlic, peeled, smashed
* ¾ cup soy sauce
* 1 tsp ground black pepper
* 12 ½ kilo chicken , cut into 8 pieces
* 2 tbsp canola oil, or more (for deep frying)
* 3 cloves garlic, peeled, sliced thinly
* 1 cup all purpose flour
* 3 tbsp adobo flavored mix
* ¾ cup water
* 1 tsp vinegar
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) In a large bowl , combine garlic, soy sauce and ground black pepper. Season chicken pieces with salt and ground black pepper. Place chicken in soy sauce mixture, turning to coat. Cover and let marinate for at least 30 minutes or overnight.

2) Meanwhile, make garlic chips: Heat oil in a frying pan over low heat. Add garlic chips and fry until golden brown. Remove with slotted spoon and transfer onto paper towels. Set aside until ready to serve.

3) Make gravy: Whisk flour and adobo mix together. In the pan using the oil used to cook the garlic, add 2 tablespoons of the flour mixture; set aside remaining mixture for chicken. Stir to mix. Pour in water, whisking to prevent lumps. Bring to a simmer and let mixture thicken. Season with vinegar, salt and more ground black pepper to taste. Keep warm.

4) When ready to cook the chicken, heat enough oil in a deep sauté pan to deep fry chicken on medium heat. Drain marinade from chicken. Dredge chicken pieces in the seasoned flour mixture. Add chicken to the pan in batches to avoid crowding. Drain on a rack over paper towels. Sprinkle with garlic chips and serve with gravy.

food

Compiled Recipe – Penne with Chorizo

Penne With Chorizo

Ingredients:
* 1 pack penne rigate pasta, around 300 grams
* ¼ cup olive oil, divided
* 2 medium red onions, peeled
* 4 cloves garlic, peeled
* ¼ kilo pork (use ground pork)
* 1 tbsp Spanish paprika
* ¼ cup tomato sauce
* 2 tbsp vinegar
* ½ cup green olives, pitted, sliced (you may also use black olives)
* 2 ½ tbsp lemon juice
* parmesan cheese , grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Bring a pot of water to a boil. Salt water and pasta. Cook until al dente, about 8 minutes. Drain, reserving about ½ cup pasta water and keep warm. Set aside.

2) Meanwhile, make chorizo: In a saute pan over medium heat, heat 2 tablespoons olive oil. Saute 1 diced onion then 2 chopped garlic cloves until both have turned translucent. Add ground pork in a single layer to brown before stirring until cooked through. Sprinkle in paprika and add tomato sauce. Stir to combine, and let simmer until most of the liquid from the pork has evaporated. Stir in vinegar, and season to taste with salt and ground pepper. Bring to a simmer again then transfer to a plate. Set aside.

3) In the same pan, heat remaining olive oil. Cook remaining onion, sliced, then remaining garlic, sliced until translucent, then add olives. Add cooked pasta and half the lemon juice and pasta water. Toss to coat. Season to taste with more juice, salt and ground pepper. Cook until just heated through.

4) Divide pasta among 4 bowls, top with chorizo and then parmesan cheese before serving.

 

food

Compiled Recipe – Lechon Paksiw

Lechon Paksiw

Ingredients:
* 2 tbsp canola oil
* 2 tbsp white onions, chopped
* 4 pieces garlic, peeled and crushed
* ½ tbsp ginger, sliced
* 1 piece laurel leaf
* ½ tbsp peppercorns
* 2 tbsp vinegar
* 500 grams leftover lechon
* 1 cup lechon sauce
* 1 tsp brown sugar
* 1 tsp soy sauce
* ½ cup water
* salt (to season)

Preparations:
1) Heat canola oil over medium heat in a pot. Sauté onions, garlic, ginger, laurel leaf, and peppercorns until fragrant. Add the vinegar and allow to simmer for 2 minutes. Add the lechon and cook for another 2 minutes.

2) Add the lechon sauce, water, brown sugar, and soy sauce. Bring to a boil. Season as desired and allow to simmer over low heat for 15 minutes or until sauce has reduced.

 

 

 

food

Compiled Recipe – Rolled Pork Tenderloin with Longganisa

Rolled Pork Tenderloin with Longganisa

Ingredients:
* 2 tsp canola oil
* 100 grams longganisa (use Cebu-style, casings removed)
* 1 tsp garlic, chopped
* 1 tbsp white onions, chopped
* ½ tsp fresh thyme, chopped
* 2 tsp butter
* 2 tsp olive oil
* ½ cup cooked spinach, chopped
* 3 tsp roasted cashews, chopped
* salt
* pepper
* 400 grams pork (use whole pork tenderloin , butterflied)
* 1 tsp dried rosemary
* ½ tsp dried oregano
* ½ tsp dried thyme
* 2 tbsp olive oil, divided
* 1 tsp garlic, chopped
* ½ cup kesong puti, chopped
* salt
* pepper
* 1 tbsp butter

Preparations:
1) Make the sautéed longganisa: Heat oil in a small pan. Sauté longganisa, garlic and onions for 3 to 5 minutes or until meat is cooked. Add thyme and mix. Set aside.

2) Make the buttered spinach: Melt butter and heat oil in a pan. Sauté spinach and cashews for 1 to 2 minutes. Season with salt and pepper. Set aside.

3) Pound butterflied pork with a  meat mallet to flatten and even out.

4) Combine herbs and 1 tablespoon olive oil; rub mixture all over meat, reserving some for the outside of the roll. Sprinkle garlic on top of butterflied pork. Spread kesong puti on top of garlic, leaving a border around the edges. Place spinach mixture on the center in a cylindrical shape, then place longganisa mixture on top of spinach. Carefully roll meat to enclose the stuffing. Truss pork roll with kitchen twine. Rub the outside with reserved herb mixture. Season with salt and pepper.

5) Pre-heat oven to 360˚F.

6) Heat remaining oil and butter in a large pan over medium high heat. Sear rolled pork until browned, about 3 to 5 minutes per side. Reserve oil.

7) Place tenderloin on a baking sheet and roast in the pre-heated oven for 25 to 30 minutes or until cooked through. Brush once or twice during roasting with reserved oil. Allow to rest for 10 minutes before slicing. Drizzle with drippings from roasting.

 

 

 

food

Compiled Recipe – Beef Pares

Beef Pares

Ingredients:
* 2 tbsp vegetable oil
* 2 cloves garlic, crushed
* 2 tbsp ginger, minced
* 1 medium onion, minced
* 1 kg beef brisket, cut into cubes
* 4 cups water
* ¼ cup soy sauce
* 2 pieces star anise
* ¼ cup white sugar
* 1 piece beef cube
* 1 tsp black pepper
* 3 tbsp green onion, finely chopped
* salt (to taste)

Preparations:
1) In a pot, sauté garlic and ginger until brown. Add the onions and cook until translucent.

2) Stir in the beef and cook for 5 minutes or until meat turns brown.

3) Add water, soy sauce, star anise, sugar, beef cube, pepper, and salt. Cook over low heat until meat is tender then allow beef stew to simmer until the sauce thickens.

4) Garnish with scallions. Serve atop a bowl of hot rice, if preferred.