Beef Pochero

Pochero was one of my childhood favorites. My mom's beef or pork pochero sure satisfy my palette and definitely need extra rice ;)

Pocheros usually have saging na saba, and some were cooked with pechay (or bokchoy) and some add carrots too. Since my mom usually cooked it with just cabbage, Baguio bean and saging na saba, I decide to use the same it in this recipe. Also, I did a lazy version of cooking here because I used my slow cooker. Yes, it takes so much time in cooking, but since I didn't do much, I call it lazy way of cooking. I just love using my slow cooker especially in cooking beef because of the perfect tenderness and flavor it makes to the meat.


Ingredients:

• 1 kg beef brisket - big cubes
• 1 cube beef broth
• 2 teaspoons salt
• 1 medium onion - minced
• 5 cloves garlic - minced
• 1 teaspoon black ground pepper
• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 3 pieces banana (saba) or plantain bananas, peeled and cut diagonally into around 1 1/2 inch thickness
• 1 cup Baguio beans (around 15 pcs)
• 1 medium sized cabbage - cut into quarters
• 1 small can of Pork and Beans
• 2 teaspoon cornstarch - diluted in 1/4 cup water
• 1 + 1 cups of water

Procedure:

1. In a pot, bring 1 cup of water to boil.
2. Add in beef broth cube, garlic, onion, tomato paste, tomato sauce and diluted cornstarch. Let it simmer while stirring until thick. Set aside.
3. Put beef in slow cooker, add 1 cup water, season with salt and ground pepper.
4. Add the tomato sauce mixture.
5. Cover the slow cooker and set it on high. Let it cook for 4 hours.
6. Add the pork and beans, cabbage, banana and Baguio beans. Cover and let continue to cook in high for another hour.
7. Serve and enjoy.

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Cheesy Teriyaki Meatballs

Meatballs are great on its own or on pasta, but for us Pinoys, rice will always be the best for such meaty dish. I recently craved for meatballs and wondering what would be the best sauce to match for my cravings. I could use tomato sauce, mushroom gravy - which is one of my favorites, or something I haven't tried before, like a Barbecue teriyaki sauce. Finally, I decided to go for something new for my taste buds.

Adding parmesan cheese was also something new for me but reading some good feedbacks and suggestions online, I decided to give it a try. Well, it was definitely worth the taste! It gives a huge burst of flavor compare from the usual boring meatballs.


Ingredients:

• 1 kg ground beef
• 1/2 cup chopped parsley
• 1 medium minced onion
• 2 tsp salt
• 2 tablespoons barbecue sauce
• 1 tsp black pepper
• 2 tablespoons flour
• 1/2 cup Parmesan cheese
• 1 egg

Ingredients for the sauce:

• 2 teaspoons cornstarch
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 1 tablespoon barbecue sauce
• 1/2 teaspoon ground black pepper
• 1 cup water

Procedure:
          For the Teriyaki sauce:

1. Mix all ingredients together in a casserole and simmer it in a low medium fire while stirring it until thick. Set aside

         For the Meatballs:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix all ingredients together in a bowl.
3. Roll golf ball sized balls with the meat mixture. 
4. Put the meatballs in an oven-safe dish.
5. Cover with foil.
6. Bake for 20 minutes.
7. Remove foil and pour in the Teriyaki sauce.
8. Bake for another 30 minutes.
9. Serve and enjoy!

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Lechon Belly (Roasted Pork Belly)

Lechon is definitely one of Filipino favorites when it comes to authentic Pinoy dishes. Unfortunately, lechon is not very much available here in UAE unless you visit Filipino restaurants in hotels which are very expensive.

Last weekend my brother bought me a special cut of pork slab from Dubai which we don't have here in Abu Dhabi. As much as I would like to use it for other dishes, my husband requested for lechon belly which is perfect for the cut of the pork we have.

I used basic seasoning of salt and pepper, garlic and lemon grass. What is quite uncommon in this recipe is the Sinigang sa Sampalok powder mix and onion. I've learned the use of Sinigang sa Sampalok powder mix from the guy who cooked our lechon in the Philippines from my last visit early this year. I am not really sure what it is for but it definitely makes my lechon belly very tasty. I just improvised and tried adding caramelized onion for the stuffing which makes a perfect combination of sweetness to the savory flavor of the lechon.


Ingredients:

• 1.5 kilo slab of pork belly with skin
• 1 tablespoon garlic minced
• 2 large onion thinly sliced
• 4 stalks of lemon grass
• salt and pepper to taste
• 1/2 cup water
• 1 tablespoon Sinigang sa Sampalok powder mix
• 2 + 2 tablespoon oil

Procedure:

1. Preheat oven at 170 degrees Celsius.
2. Heat oil in a pan and caramelize onion. Set aside.
3. Rub minced garlic, salt, pepper and Sinigang sa Sampalok powder mix to the pork.
4. Put the caramelized onions on the meat side of the pork slab.
5. Bend the stalks of lemon grass and put at the center of the pork before rolling it and seal with a cooking string.
6. Brush oil on the pork skin.
7. Put the roll of pork on aluminum rack on top of a pan.
8. Pour in 1/2 cup water in the pan.
9. Cover the pork with foil and bake for 2 hours in 170 degrees Celsius.
10. Remove the foil and continue baking for another 1 hour in 220 degrees Celsius for the skin to become crispy. Constantly check on it to avoid burning. The skin should be crispy but not burnt.
11. Best served with sarsa (liver sauce). Enjoy!

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Pork Ears Pares

Whenever a food craving strikes I always make sure to have it as soon as possible. Well, my husband knows that, because if I won't get it, he's the first one affected of my mood swings.

At times I don't have much things to do at work, my brain is wandering of what should I cook for dinner or for the weekend even if the week just started. And when my mind decided for what I want, it should be done. So, for this dish, which I don't have available ingredients, my husband and I have to do extra effort to buy specific ingredients just to satisfy my cravings.

I'm pretty sure he was satisfied because he requested me to cook it again. It was my first time to cook pork ears pares and my husband is not really a fan of such dish, so for him to request it, I'm definitely sure he loves it. Well, aside from satisfying my cravings, what really matters is for my husband to be happy with whatever I cooked for him.


Ingredients:

• 1 Kg. Pork Ears - Cleaned, cut into small about 2"x2"
• 3 tablespoon + 1/4 cup white vinegar
• 1/4 cup balsamic vinegar
• 2 + 1 1/2 cups water
• 1/2 cup brown sugar
• 1 + 1 teaspoon salt
• 2 pcs star anise
• 2 pcs laurel leaves
• 1/2 cup dried banana blossoms
• 1/2 + 1/2 teaspoon black ground pepper
• 1 teaspoon whole black pepper
• 1 medium sized onion chopped
• 4 cloves of garlic chopped
• 1 teaspoon chili flakes
• 4 tablespoon oil

Procedure:

1. Boil 2 cups of water  with 1/4 cup vinegar, salt and pepper in a pot.
2. Add the pork ears and let it simmer for 30 minutes. Drain and set aside.
3. Saute garlic and onion in a casserole.
4. Add the pork ears, star anise, balsamic vinegar, 3 tablespoon white vinegar, chili flakes, salt, pepper, laurel leaves and water. Cover and let it simmer for 20 minutes.
5. Add brown sugar and banana blossoms. Cover and let it simmer for another 10 minutes.
6. You may adjust the saltiness as you desire.
7.  Remove from heat. Serve and enjoy.

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Chicken Curry (Pinoy Style)

I remember my college days while I stayed in a dormitory along España Manila, eateries were everywhere. And to have anything sizzling for dinner was something expensive. So, the usual menudo, caldereta, adobo, igado, anything fried and chicken curry were our everyday delight. Well, I thought that I won't be missing such dishes. I haven't tried Igado yet, maybe soon. Chicken curry pinoy style is one that I really missed. It is funny because being here in UAE seems easy to do it because curry powder can be bought everywhere, but I am afraid that it would be too much spiced and might not be the same as what I had back in the Philippines.

My husband and I visited one of our friends and he served us chicken curry for dinner. I was excited to taste it and I was not disappointed. It was very much the same as what I remembered back in the Philippines! I asked him what curry powder he used and he showed it to me. Well, here is my version now. 

Ingredients:

• 1 kg chicken cuts
• 1/4 kg chicken liver
• 1 can coconut milk
• 2 tablespoon garlic minced
• 1 medium onion chopped
• Lemon juice
• 2 medium carrots cut into 1" thickness round
• 1 big potato cut into cubes
• 1/4 cup chick peas
• 1 cube chicken stock
• 1 1/2 cups water
• 4 tablespoon oil
• 1/4 cup fish sauce
• 3 tablespoon plain curry powder
• Salt
• Pepper
• 1 teaspoon Dried chili flakes

Procedure:

1. Put the lemon juice to the chicken cuts. Set aside.
2. Heat oil in a casserole. Saute garlic and onion.
3. Add the chicken cuts and chicken cube stock.
4. Add fish sauce, chili flakes and ground pepper. Cover and let it simmer for 10 minutes.
5. Add the liver and let it simmer for another 5 minutes.
6. Pour in the water, cover and let it simmer for 20 minutes.
7. Dilute curry powder to the coconut milk and add in the casserole. Mix it thoroughly. Let it simmer for about 7 minutes.
8. Put in the chick peas, carrots and potato cuts. Cover and let it cook for about 5-7 minutes.
9. You may add salt and pepper according to your taste. (Optional)
10. Serve and enjoy.

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Tinolang Tahong (Mussels in Ginger Soup)

Tahong or mussels is one of my husband's favorite seafood. He loves it with soup, oven-baked or plainly grilled mussels. He did our grocery today and requested for mussels with ginger soup or tinolang tahong. This is very easy and quick dish to prepare. You just have to take a little time in cleaning the mussels but few ingredients and that's it! I'm sure, anyone can cook this lovely dish :)

You may add some green leaves like bok choy, kangkong or malunggay as you like :)

Ingredients:

• 1 kg Mussels (Tahong) - cleaned
• 1 cup hot water
• 1 tablespoon onions -  thinly sliced 
• 1 tablespoon garlic - minced
• 2 tablespoon ginger -  thinly sliced 
• 1 teaspoon salt
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoon oil

Procedure:

1. Saute ginger, garlic, chili flakes and onion in a hot pot.
2. Put hot water and salt. Bring it to boil.
3. Add the mussels and cover the pot for 2-3 minutes. You can tell that the mussels are cooked once the shells are open.
4. Serve and enjoy!

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Braised Pork Belly

One of the easiest way to cook pork is by braising it. I think it is easier than frying, less fat (I guess) and less fear of hot oil splashing all over your kitchen and to yourself. But in this version of my braised pork, I did a little effort in elaborating its flavor by brining. Thanks to my short course in Science of Gastronomy for introducing this technique!

Brining is similar to marinating but with different result. Brining helps to lock in moisture, add tenderness and deep flavor to meat, while marinating often just adds flavor to its exterior. I also put some seasoning while brining to add more flavor when I cook it. If you try to research about brining rules, you will find different techniques in doing this, but in my several experiment, I will best suggest that 1 tablespoon of rock salt to 1 cup of water is just enough.

Well, so much of the geeky procedures, below is my ingredients and procedure in doing this recipe.

Ingredients:

• 1 Kg of pork belly (sliced in 1 inch thickness 6-7 inches long each)
• 3 cups of water + 3/4 cup for braising
• 3 tablespoon of rock salt
• 2 tablespoon brown sugar
• 1 tablespoon ground pepper
• 2 teaspoon chili flakes
• 3 tablespoon of minced garlic
• 3 tablespoon of minced onion
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• onion spring for garnishing

Procedure:

1. On a container (enough depth to submerge your meat in the brine solution), mix all the ingredients, except pork. Thoroughly, combine everything.
2. Add the pork.  Make sure that the meat is well submerged in the brine solution. Cover it and put in a fridge for at least an hour or until overnight.
3. On a pan, put the pork and 5 tablespoon of the brine solution.
4. Pour 3/4 cup water then turn on the heat to medium low fire.
5. Cover and let it simmer for 7 minutes then turn sides.
6. Continue to simmer with cover until the liquid is almost dry and thick.
7. Remove the cover and lower the heat.
8. Let it slightly fry until brown on both sides.
9. You may serve it as it is or cut it into smaller portions.
10. Garnish with chopped onion spring. Best serve with white rice.
11. Enjoy!

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Chicken Binakol

From our recent dinner in Ortego's Deli, my husband enjoyed eating chicken binakol. It is very similar to chicken tinola but instead of boiling it with water, it was cooked with coconut juice and coconut meat.

Chicken Binakol is very popular dish in Iloilo and making its way to all other regions. I am lucky that even if I'm here abroad, I had a chance to taste this dish. And since my husband and I really enjoyed it, I did my version of chicken binakol. Indeed a comfort food especially now that it is almost winter here in UAE.


Ingredients:

• 1 Kg chicken, cut into serving pieces
• 2 pieces sayote (chayote), cut into slices or can be replaced with 1 medium green papaya cut into cubes
• 1 bunch of petchay (chinese cabbage/bokchoy) or can be replaced with 1 cup chili leaves or malunggay leaves
• 1 teaspoon of chili flakes or 1 piece of fresh chili
• 6 cups coconut water
• 1 cup coconut meat cut into about 1x1 inch or just scrape it with spoon
• 5 cloves garlic, chopped
• 1 onion, chopped
• 2 stalks lemongrass, cut into 1 inch
• 1 thumb sized ginger, cut into strips
• 3 tablespoon fish sauce(patis)
• 4 tablespoon oil
• salt and pepper to taste

Procedure:

1. In a sauce pan, heat oil then saute ginger, garlic, onion.
2. Put the chicken.
3. Season with fish sauce, chili flakes and pepper. Continue sauteing until light brown. 
4. Pour coconut water cover and let it simmer for 30 minutes or until chicken is tender.
5. Add in sayote and cover then simmer again for another 7 minutes.
6. Add lemon grass and coconut meat.
7. Season with salt according to taste.
8. Add pechay leaves, cover then turn off the heat.
9. Serve and enjoy!

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Steamed Oysters

I'm not an oyster lover but I indeed miss eating these lovely sea creatures. Yes, you can find it here in UAE but very costly for AED4.50 (Php50) per piece. So much to my desire to eat oysters when we were in the Philippines, my dad and I did a wet market shopping during our first week of vacation. And for Php25.00 you already have a kilo of oysters!

Problem is, who's gonna clean it?! Well, of course, since I'm the one who requested for it, I should be in charge of the cleaning. Easy to cook but quite difficult to clean. :(

There are different ways to prepare oysters. Some liked it steamed, some like it boiled, other have it baked or roasted, and some even liked it raw. We usually steamed or half boiled oysters in our kitchen, since it is fast and easy.

Ingredients:

• 2 Kg Oysters - Clean
• water

Dipping Sauce:

• 2 tablespoon minced onion
• 1/4 cup vinegar
• salt
• pepper

Procedure:
 
Steaming:

1. Steam oysters for 5 minutes (each batch in case it won't fit in the steamer).
2. Serve and enjoy!

Boiled:

1. Boil 2 liters of water in a big casserole.
2. Put the oysters in a fishnet.
3. Once the water is boiling for at least 2 minutes, switch off the heat.
4. Put the fishnet of oysters in the boiled water for 3 minutes, then remove it.
5. Serve and enjoy!

Best serve with dipping sauce:

1. Mix vinegar, onions, salt and pepper.

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Salmon na Sinigang sa Miso

I haven't blogged in few months now and I really miss my online kitchen.

And to make sure my new recipe will be quite interesting for you guys, I've chose to post something which I made a twist to achieve a perfect blend.

Sinigang sa Miso is one of Pinoys' comfort food especially during rainy days. I have posted the same here in my blog but what will make this new post a little bit different is an ingredient that helped me achieved an almost true native miso from Philippines.

In my previous post I just made use of Sinigang sa Miso Powder, but I guess I was not so satisfied since I'm used to have a thick, sour and creamy soup in the Philippines. So, thanks to my land lady for giving me an idea to achieve that goal. She suggested me to use puréed garbanzo beans to mix in the soup to thicken and make it more yellow. So, without more intro, here's how I did it.

Ingredients:

• 1/2 kg salmon fish
• 1 tablespoon ginger - minced
• 2 tablespoon garlic - chopped
• 1 medium onion - chopped
• 2 medium tomatoes - chopped
• 1 chilli
• lettuce
• garbanzo beans (chickpea) boiled - 1 cup - puréed
• 1 cup water
• fish sauce / salt
• Sinigang sa Sampalok mix - 1 tablespoon

Procedure:

1. Saute ginger, garlic, onion and tomatoes.
2. Put salmon, chilli, sinigang sa sampalok mix and fish sauce to taste. Simmer for 2 minutes.
3. Add water and puréed garbanzo beans. Let it simmer for 3-5 minutes.
4. Put lettuce a minute before switching off the heat.
5. Serve and enjoy!

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Sautéed White Squash (Ginisang Upo)

Vegies on Thursday night? To prepare our stomach for food-full weekend, our tonight's dish is just right to make us indulge more to our weekend food fest. It is common for us Pinoys here in UAE to prepare sumptuous meals every Friday (Weekend in Middle East). I guess it has been part of Filipino tradition to have something exceptional on our table not just during special occasions but also on weekends.

However my today's post won't be about our weekend dish just yet. I chose to cook a lighter recipe so we won't be feeling bloated on Friday's meal. I prepared an easy, nutritious and affordable meal.

Ingredients:

• 2 1/2 cups Upo (white squash) - sliced
• 1/4 kg ground beef (left-over from my shanghai that is why there were bits of carrots =D)
• 2 tablespoon garlic - minced
• 2 tablespoon onion - chopped
• salt
• pepper

Procedure:

1. Heat the pan with oil.
2. Sauté the garlic and onions.
3. Put-in the ground beef and simmer for 10 minutes or until the beef is cooked.
4. Add the Upo (White Squash), cover the pan, and simmer for another 7-10 minutes
5. Season with salt and pepper to taste
6. Enjoy!

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Ox Tripe Kare-kare

Another request from my husband last night was ox-tripe Kare-kare. This peanuty sauce dish is almost always present in Philippine restaurants' favorite menu. It is best serve with sauteed fish paste and steamed white rice.

Ox tripe is a bit too difficult to achieve a tender texture. I have to boil it for almost couple of hours in slow cooker. However if you are using pressure cooker, 30-40 minutes will be enough. I put at least 2 tablespoon of vinegar and crush ginger while boiling it to remove the unpleaseant smell of the tripe.

There also different vegetables that could be present in Kare-kare. Since I have limited stock of vegies, I only made used of petchay, sitaw and eggplant to this particular recipe.   

 

 

 

 

Ingredients:

• 1/2 k. beef tripe, cut into small rectangles
• 3 medium size eggplant, sliced
• 2 cups sitaw, cut into 2inch long
• 1 bundle pechay
• 1/2 head garlic, chopped
• 2 large size onion, chopped
• 4 tablespoon peanut butter - dilute in 1/4 hot cup water
• 2 cups water
• 2 tablespoon fish sauce (patis)
• cooking oil
• ginisang bagoong (sauteed shrimp paste)
• salt

Procedure:

1. In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary.
2. Remove tripes from casserole let cool.
3. In a sauce pan, sauté garlic and onion.
4. Add in tripe and fish sauce, cook for 3-5 minutes.
5. Pour in water and simmer for another 7-10 minutes.
6. Add peanut butter simmer for 3-5 minutes and until sauce thickens.
7. Add sitaw and after 3 minutes add eggplants. Cook for another 3-5 minutes or until vegetable are just cooked.
8. Add salt if necessary.
9. Put petchay 2 minutes before turning-off the fire.
10. Serve hot with ginisang bagoong.
11. Enjoy!

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Camaron Rebosado

Just to try this tempura-like recipe, I saved few pieces of shrimps from our last night's dinner. I am so amazed how easy to make this camaron rebosado. It is actually a very mouth-watering appetizer. I really love this recipe! =D

Ingredients:

• 1/2 Kg shrimp - peeled
• 2 tbs lemon juice
• 2 cups flour
• 1 teaspoon salt
• 2 pieces raw eggs
• oil

Procedure:

1. Marinate the shrimp in lemon juice for at least 30 minutes.
2. Combine flour and salt in a mixing bowl then mix well.
3. Add the eggs and stir until all the ingredients are well distributed.
4. Heat a pan and pour-in the cooking oil.
5. When the oil is hot enough, dip a piece of shrimp in the batter then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
6. Remove from the pan then place in a plate with paper towel (this will absorb excess oil).
7. Serve and Enjoy!

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Bulalo (Stewed Beef Shank)

Warm Bulalo is one of Filipino comfort food especially during rainy season. I guess this is just in time to have Bulalo in the Philippines since they are experiencing heavy rains due to storm these past few days. Though this is one of Pinoys favourite, it is highly recommended not to eat this dish on a regular basis due to health reasons. I know it is very difficult to resist our favourite Bulalo especially with its tasty meat, ligaments (litid) and bone marrows (utak).

Though the heat of summer is at its peak here in UAE, the urge of cravings for Bulalo convinced us to have it for dinner. I don’t have pressure cooker here in our new flat so I boiled the beef shanks through slow cooker. It took so much time but it is worth the wait. I would say that using slow cooker taste better and gives a nice feature of the beef. The meat was so tender and the bone marrows were still packed-in.

This recipe is actually easy to cook. In spite of this, there are many different versions and ingredients incorporated with Bulalo. Below is my version that my Mom usually cook. =D  

Ingredients:

• 2 Kg beef shank
• ½ pc medium cabbage - divide into 5
• 2 pcs Corn, each cut into 3
• 1 carrot - sliced into 6
• 2 tbsp Whole pepper corn
• 1 big sweet potato - sliced for about 1 inch thickness
• 1 medium sized onion - chopped
• 2 liters water
• 1 1/2 tbsp fish sauce (optional)
• 1 beef stock cubes

Procedure:

1. In a big pot, pour water and bring to a boil
2. Put-in the beef shank, onion, beef stock cube and whole pepper corn. Simmer for 1.5 hours or until meat is tender.
3. Add sweet potatoes, carrots, corn and simmer for another 10 minutes
4. Add the fish sauce and cabbage. Simmer for another 3-5 minutes.
5. Serve hot and enjoy!

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Laing

Laing is a spicy and creamy renowned Filipino dish mainly composed of taro leaves (tuyong dahon ng gabi) with coconut milk. This authentic dish is made special with its different variation of extra ingredients, such as pork, beef, shrimp, crab, dried fish (dilis).

For my particular recipe in this post, I made use of pork – sautéed with shrimp paste. Luckily my husband found a pack of dried taro leaves in grocery. Usually it takes 1-2 days for fresh taro leaves to be dried and have a nice texture for laing. I actually don’t know the process since I never cared at all when my mom used to prepare the taro leaves to cook laing. So today, I have to browse online to learn how to do this recipe. My husband called his mom and she suggested, not to over-stir the leaves while cooking so it won’t result to itchy effect when we eat it.

I know that there were different adaptations in cooking laing nowadays. So I’ll be sharing my own version of laing. As my mom said, the more coconut milk you use the tastier your laing will be... Here's how it goes. =D

Ingredients:

• 1 pack dried taro leaves (120 grams)
• ½ lb pork, cut into thin strips
• ½ cup Shrimp paste
• 2 tablespoon minced garlic
• 1 medium onion, chopped
• 3 pcs chili
• 2 cans of Coconut milk (6 cups)
• 1/2 cup water
• 2 tbsp fish sauce
• Salt to taste
• oil

Procedure:

1. In a large pan, sautée garlic and onion in oil.
2. Add the pork meat and 1/2 cup water. Let it simmer until the pork is tender and the water evaporates.
3. Lightly fry the pork.
4. Add shrimp paste and stir continuously.
5. Put in the chili and simmer for 10 minutes.
6. Pour-in the Coconut milk and bring to a boil.
7. Add the fish sauce and dried Taro leaves and simmer for 15 to 20 minutes.
8. Add some salt if needed.
9. Serve and enjoy.

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Pork Adobo

My blog is more than a half year old but I still don't have Pork Adobo in my list - - - A dish that has a unique identity for Filipino food. No, I didn't forget to add it, but believe it or not, I haven't done it before. Since, my husband and I were not really much in to pork here in UAE, unless if it is fried, grilled or roasted, so our pork recipes are quite limited.

Weekend and I couldn't think of a good recipe for pork since it was my only stock in the fridge. So, I suggested to my husband, Pork Adobon for dinner. At first he refused because he said the pork might not taste good and it is too fatty. I just convinced him that I will try to do a trick to make it taste better. And because I insisted, he was left with no choice but to agree with me.

OK, so what's the trick... At first, I really don't know. But I suddenly remember the procedure in cooking pork intestines... It was boiled with water, salt and vinegar. So, I did the same thinng. Though this is procedure is optional, since pork here in UAE are not as fresh as what we have in the Philippines, so to remove unwanted smell and taste, I add this procedure. Then everything else is just the usual procedure in cooking Adobo.

Ingredients:

• 1 Kg  pork belly - cut into 1-1.5 inch thick
• 3 tbsp garlic, minced or crushed
• 2 tbsp minced onion
• 1 pc siling labuyo  - minced
• 3 pcs bay leaves
• 5 pieces dried bay leaves
• 4 tbsp + 1/4 cup vinegar
• 1 cup soy sauce
• 1 tbsp whole pepper corn
• 1 cup water
• salt to taste
• oil

Procedure:

1. Bring to boil water with salt and 4 tbsp of vinegar.
2. Add the pork. Boil for about 15 minutes (Optional). Drain and put in a pan.
3. Add soy sauce, garlic, onion, chili, pepper corns, bay leaves and 1/2 teaspoon of salt to the pork.
4. Cook for 10 minutes.
5. Add water and 1/4 cup vinegar
6. Simmer in a medium low fire for another 20-30 minutes or until the liquid becomes dry and the pork is tender.
7. Once the liquid evaporates add oil in the pan and lightly fry the pork.
8. Serve and enjoy!

Pork Adobo

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No-Cook Pastillas

I’ve been craving for pastillas yesterday and since it was too late to request a pack of it from a friend who’s coming here in Abu Dhabi from Philippines I just decided to improvise an easy version without cooking required. I don’t really remember if I’ve done it before during my high school days since the procedure is quite familiar

I’ve made used of 2 ½ cups of powdered milk against 1 can of condensed milk. My tip in doing it is to gradually mix in ½ cup milk at a time so you can thoroughly blend the ingredients. But base on my experience with this particular recipe, the best tip I can suggest is not to be lazy in making small cylinders and wrapping your pastillas! =D I guess you can see below what I mean. =D Thus, my pastillas indeed taste good – fair enough for a first time try =D

Ingredients:

• 2 1/2 cups full-cream powdered milk, sifted
• 1 can (395 grams) condensed milk
• ½ cup granulated sugar, sifted

For wrapping:

• wax paper / cellophane

Procedures:

1. Pour the condensed milk in a mixing bowl.
2. Gradually fold-in the powdered milk. It will be similar to a dough once all the powdered milk is completely added.
3. Scoop some of the mixture and mold into cylinders.
4. Roll each molded cylindrical mixture on granulated sugar.
5. Wrap in wax paper or cellophane.
6. Enjoy!

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Beef Lumpiang Shanghai

Here’s another version of my Beef Lumpiang Shanghai. I would say a much better version with a twist. Well, I actually forgot to ask my husband to defrost my ground beef and since we don’t have our microwave at the moment (yeah, we are in a process of moving-out from our old flat to our new crib), I have to make a trick to finish my cooking in-time for dinner. I boiled the ground beef with a pinch of salt for about 10 minutes in a medium high fire. When the meat turns lightly brown and has the right texture for my lumpia, I drained it and did the rest of the procedure. Since the meat is almost cooked I thought of mixing a cup of grated cheese to make it special.

 
 

 
 
 
Ingredients:

• 1/2 kg Ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1 cup Celery (finely chopped)
• 2 Eggs
• 1 1/2 Tablespoon fish sauce
• 2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 1 Beef Stock cube (powderized)
• 1 package spring roll wrappers
• 1 cup grated cheese
• 1 1/2 quarts oil for frying

Procedure:

1. Parboil the ground beef with a 1/2 teaspoon of salt for about 10 minutes or until beef is ligthly brown.Drain and put in a bowl.
2. Mix all the rest of ingredients in a bowl with beef except for the wrappers and oil.
3. You can do a sampling at this point by taking a bit of the mixture and forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.
4. Lay your wrapper in a plate. Take about a tablespoon of the filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.
5. Fold the bottom end over slightly tugging the filling down so it would be wrapped tightly.
6. Fold the sides toward the middle.
7. Start rolling up. Brush the top end of your wrapper with a little bit of water or egg whites to seal the lumpia.
8. When all wrapped up, heat oil in a pan and deep fry your lumpia for about 5 to 7 minutes in a low heat fire or until golden brown.
9. Pull out and let excess oil drip over a strainer or paper towel.
10. Serve and Enjoy!

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Sweet and Spicy Squid

Some more fridge left-over... At times like this, I should really be more creative and experimental. Not just to avoid wasting food but also for my husband to appreciate my cooking. =D

 

Ingredients:

• 1/2 Kg Squid - cleaned and cut into rings
• 1/2 cup garlic - minced
• 1/2 cup onion - chopped
• 1/4 cup ginger - minced
• 1 pc medium sized Carrot - cut into strips / slices
• 1 pc small green bell pepper - cut into strips
• 3 tablespoon tomato paste
• 2 tablespoon hot sauce
• 2 tablespoon sweet soy sauce
• 3 tablespoon vinegar
• 1/4 cup brown sugar
• 1 tablespoon corstarch -dilute in 1/2 cup water
• 2 cups water
• salt
• pepper
• oil

  

Procedure:

1. In a clean pan, saute the garlic, onion, carrots and ginger.
2. Mix in the squid. Stir fry for about 3 minutes
3. Add 2 cups of water and simmer for 5 mins
4. Put-in the tomato paste, hot sauce, sweet soy sauce, sugar and vinegar then mix thoroughly
5. Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in 1/2 cup water before adding it in)
6. Add some salt and pepper to taste. Let it simmer for 2-3 minutes
7. Put the green bell pepper a minute before serving it.
8. Serve hot. Enjoy!

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Spicy Chicken Roll

Time to clean-up some fridge left-overs!

Ingredients:

• 1/2 Kg Boneless chicken breast
• 2 pcs cheese - cut into stick
• 2 pcs carrots  - cut into stick
• 1 tablespoon catsup
• 1 teaspoon hot sauce
• 1 tablespoon flour
• salt
• pepper

Procedure:

1. Flatten chicken breast by slicing it into thin layer.
2. Rub it with pinch of salt and pepper
3. Place the flatten chicken breast on a foil.
4. Put a line of carrots and cheese an inch near the end of the flattened chicken breast.
5. Roll the chicken with the foil. Make sure that the carrots and cheese are well intact inside the chicken.
6. Once you have molded the roll carefully remove the foil.
7. Brush onto it a mixture of catsup and hot sauce.
8. Preheat oven.
9. Place your chicken roll in the oven with 200C for 30-40 minutes .
10. Serve and enjoy!

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