Pork Loin in Ginger Soup, Tinolang Lomo

Pork Loin in Ginger Soup is my version of tinolang baboy or tinolang lomo. Up north, in Ilocos the dish is just called lomo. In the original recipe, strips of pork loin sautéed with ginger are quickly boiled with water. Lomo soup is usually served at breakfast. This is a common practice when ever a hog is slaughtered at home backyards during fiesta celebrations. Slaughtering starts at pre-dawn, by early morning the pork loin are taken out and cooked for a warm soup breakfast for the butchers and cooks for the occasion.

For my lomo soup version I cook it tinola style using chayote and topped with chili leaves. This is a good alternative to a regular chicken tinola, it is very quick to prepare and very healthy. Here is the recipe.

Ingredients:

1 kilo pork loin, cut into serving pieces
2 large size chayote, cut into wedges
2 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
3-5 pcs. siling haba
1 bundle dahon ng sili, chili tops
2 tbsps. peppercorns
1/4 cup patis, fish sauce
salt
cooking oil

Cooking procedure:



In a casserole sauté garlic, onion and ginger, add in pork loin and stir cook for 2-3 minutes. Add fish sauce and stir cook for another 1-2 minutes. Pour in 4-6 cups of water, add in peppercorns and bring to boil, simmer for 3-5 minutes. Then add in siling haba and chayote simmer for another 3-5 minutes or until chayote are cooked. Correct saltiness if required, add in dahon ng sili and cook for another 1 minute. Serve hot.



See other related lomo, pork loin recipe:
Batchoy Tagalog
Grilled Pork Loin
Pork and Vegetable Stirfry


See other related tinola recipe:
Tinolang Manok sa Papaya
Chicken Halang Halang
Chicken Binakol
Tinowang Buntot ng Malasugi
Tinowang Isda
Tinowang Tanguige
Tinolang Halaan
Tinolang Tahong

Spaghetti with Clam and Shrimp in White Sauce

Spaghetti With Clam and Shrimp in White Sauce. I love pasta with sea foods, I would prefer spaghetti with seafood over the regular spaghetti with meat sauce when ever I get the change to eat in a pasta restaurant. As a manifest, I have already posted several spaghetti with seafood, like the classic spaghetti marinara, a tuna carbonara, spaghetti with clams and the novel spaghetti with sardines. Today I would like to share my version of white sauced seafood spaghetti. I used evaporated milk and all purpose cream as the base of the white sauce. It is flavored with the broth from boiling the clams. The white wine can be omitted, use a good quality cooking oil if butter or olive oil is not available. Should you want to toss the spaghetti pasta during the final cooking stage then omit the cornstarch sauce thickening. Here is the recipe enjoy.



Ingredients:

1/2 spaghetti, cooked al dente
1 kilo large size halaan, clams
1/2 kilo medium size shrimps, shelled
1 large can button mushroom, sliced
1 cup evaporated milk
1 cup all purpose cream
1/2 head garlic, finely chopped
2 bundles kinchay, chopped
1 tbsp dried basil
1 cup white wine (optional)
1 tbsp. butter
2 tbps olive oil
cheddar cheese, grated
salt and pepper

Cooking procedure:

Wash clams and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. Put the clams in a large pan, add in 1 cup of water and wine if using other wise replace with water, let boil and stirring occasionally until all the clam shells are open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open. Reserve the broth. Separate the clam meat and discard the shells, keep aside. In a large sauce pan heat butter and olive oil at moderate heat, quickly stir fry the garlic. Now add in the shrimps, clam meats and mushrooms, stir cook for a minute. Add in reserved broth from the clams and bring to a simmer. Stir in the evaporated milk and all purpose cream, simmer for a minute. Add in dried basil and kinchay, simmer for another 2-3 minutes, season with salt and pepper taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for a minute. Pour over spaghetti pasta, garnish with grated cheese and serve immediately.

Corned Tuna Omelet

Corned Tuna Omelet. Corned tuna is the latest addition to the caned tuna products that has now caught the attention of Pinoy consumers. This is probably because of the intensive advertising campaigns of the two brands that produce corned tuna. Lately a manufacturer of a caned corned beef has also jump into the band wagon which is trying to imply that the term “corned” is for corned beef, the fact is corning is a process of curing game meats with salt/brine. Never the less in my personal opinion the corned beef comparison has generated more curiosity to the consumers which is bringing more people to the canned food shelves of supermarkets.

Surfing the nett for a method on how to cook or serve corned tuna will mostly return results in gourmet style cooking methods and preparations. For the benefit of my readers who are generally looking for a simple and practical cooking method of canned tuna or corned tuna in particular here is a simple recipe of a corned tuna omelet.

Ingredients:

1 small can (180g) corned tuna
6 large size eggs, beaten
2-3 cloves garlic, finely chopped
1 small size onion, chopped
1 small size tomato, diced
salt and pepper
cooking oil

Cooking procedure:



In a pan sauté garlic, onions and tomatoes, add in the corned tuna and stir cook for 2-3 minutes or until most of the liquid has evaporated. Keep aside. In a large frying pan heat enough cooking oil when it starts to smoke, reduce to the lowest possible setting. Pour in the beaten eggs (alternately pour in manageable amount and cook in batches), cook until the bottom portion start to solidify. Now add in the sautéed corned tuna on top of the egg making sure that most the fillings are concentrated at the other half of the egg. Continue to cook until most of it has solidified except the top surface. Using a large turner turn to fold the omelet to form a half circle, cook for another minute or two or until the omelet has completely solidify. Flip the omelet and continuity to cook until the inner portion is cooked.

Laing at Daing, Laing with Dried Fish

Laing at Daing, Laing with Dried Fish. I love my laing cooked with dried fish. Both taro leaves and dried fish are best cooked with coconut milk. With this combination I could consume several serving of rice. Cooking is as simple as my previous post of laing, except for the addition of ginger and onion, I simmered my coconut milk together with the aromatic ingredients and bagoong alamang before adding the taro leaves. The gabi leaves are simmered at low heat with out disturbing or stirring for the first 20 minutes. To wash off the salt and lessen the saltiness of the dried fish it should be soaked for at least 15 minutes or more. For this recipe I used a meaty dried labahita fish but any dried fish will do, however I recommend a meaty dried fish. Here is the recipe.

Ingredients:



150 grams dried gabi leaves
250 grams dried labahita or any meaty dried fish
soaked and rinsed, cut to serving pieces
1/4 cup bagoong alamang
2 cups coconut milk, kakang gata
4-5 cups coconut milk
1 thumb size ginger, sliced
1/2 head garlic, chopped
1 medium size onion, chopped
3-5 pieces green sili
4-5siling labuyo, chopped
coarsely ground pepper
salt

Cooking procedure:

Rinse dried gabi leaves and drain, keep aside. In a large casserole pour in the coconut milk, add bagoong alamang, ginger, garlic and onion. Bring to a boil, stirring continuously, simmer for 2-3 minutes or until the mixture has slightly thicken. Add in the gabi leaves and on top put the dried fish, green sili, siling labuyo and coarsely ground pepper. Simmer for 15-20 minutes at low to medium heat. Do not stir for the first 10 minutes, using the ladle just press down the gabi leaves to prevent from mashing, when the gabi leaves are cooked and most of the liquid has evaporated add in the kakang gata and cook for another 3-5 minutes, season with salt to taste if required. Serve with a lot of rice.



See other related vegetables in coconut milk recipes:
Laing
Bicol Express, Gulay na Lada
Guinataang Lechon Kawali at Baguio Beans
Guinataang Galungong with Pechay
Guinataang Tilapia at Pechay
Guinataang Langka
Guinataang Lechon Kawali at Baguio Beans
Guinataang Puso na Saging

Tortang Patatas, Potato Omelet

Tortang Patatas, Potato Omelet is one breakfast viand that is cheap, very filling and nutritious, it’s a common fare to most common Pinoys especially during hard times. Tortang patatas is a regular breakfast dish in our table, not that I am being frugal but it has become one of the comfort foods that I enjoy. It is best served with garlic fried rice and with patis and kalamansi dip. Potato omelet can be cook in any manner, However I wanted it cooked similar to my previous torta recipes, cooked in low heat to a cake like omelet.

Ingredients:

2 large size potato, diced
6 large size eggs, beaten
1 medium size onion chopped
salt
cooking oil

Cooking procedure:



In a pan quickly stir fry onion, remove from pan and keep aside. Using same pan pour 1/2 cup of water and add in potatoes and simmer at medium low heat until tender and most of the liquid has evaporate. Remove from pan and place in a big bowl. Pour in the beaten eggs and mix thoroughly. Season with salt to taste. Heat oil in same frying pan, when it start to smoke lower heat to medium low heat and pour in omelet mixture, pan fry mixture for 3-5 minutes or until it solidifies, keep covered, then lower heat to low continue cooking covered for another 5-10 minutes for the inner portion of the omelet to be cooked. (Alternate way to cook the inner portion with out burning is to transfer the semi solidified omelette in tempered glassware and continue cooking in the microwave for 2-3 minutes at medium to high or bake in oven.). Serve with ketchup or sweet chilly sauce.


See other related torta recipes:
Tortang Carne
Tortang Carne Norte
Tortang Alamang
Tortang Talong

Pork Bistek

Pork Bistek. Bistek is normally cooked using beef, however other type of meats and even fish can be used. In fact I have already posted a version using bangus belly, click here and tanguige slices, click here. For my pork bistek I have used pork loin as they don’t require long time to cook. Other pork cuts can also be used but the cooking or simmering time should be adjusted accordingly. Cooking procedure is basically the same with bistek using beef. The pork are sliced to desired thickness and marinated in soy sauce and kalamansi for at least half an hour before frying, just make sure that the pork are not over fried this is the most common mistake when cooking bistek. Over fried or over cooked meats will become tough and dry. I suggest also that the onions should be stir fried first before adding to the fried and simmered meat to retain its crunchiness and flavours. Here is my recipe for pork bistek enjoy.

Ingredients:

1/2 kilo pork loin, cut into thin slices
2 medium size onion, sliced into rings
1/2 head garlic, chopped
1/2 cup soy sauce
1/4 cup kalamasi juice
1/2 tsp. sugar
pepper
cooking oil

Cooking procedure:



Marinate pork loin in a mixture of soy sauce, kalamansi juice, sugar, garlic and pepper for at least 30 minutes or overnight in the refrigerator. Separate the pork loin from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat a tablespoon of cooking oil and stir fry onions until translucent remove from wok and set aside. In same wok heat more oil and fry pork loin a few pieces at a time for 2-3 minutes or until color changes to golden brown. When all the pork loin are fried, return it to the wok, pour in remaining marinade and 1 cup of water bring to a boil. Simmer for 2-3 minutes or until sauce is reduced to half. Add in onions and simmer for a minute. Serve with a lot of rice.


See other related bistek recipes:
Bistek
Bistek Bulalo
Bistek Stir Fry
Bangus Belly Bistek Tagalog
Tanguige Bistek Tagalog

Pork and Vegetable Stirfry

Pork and Vegetable Stirfry. This stir fry dish is more popular with the use of beef. However using pork is equally as good. Since this is a quick to cook dish it is best to use lomo or pork loin as they cook fast. Cooking is basically the same with all of my other stirfried dishes. I would suggest using high heat and using a wok in cooking the dish for best results. Of course a prying pan can be used if there is no wok at the kitchen. Stirfry cooking also requires the use of more oil. This will make it easier to cook the meat which is marinated in cornstarch and the vegetables. The extra oil also makes an oily thick sauce which adds glaze to the dish instead a runny sauce.

Ingredients:

1 pc. pork loin, about 1/2 kilo, sliced thinly
1 small size broccoli, cut into serving pieces, stem thinly sliced
1 small size cauliflower, cut into serving pieces
1 medium size carrot, sliced
100 grams sitsaro, trimmed
1 large size bell pepper, julienne
1 large onion, coarsely chopped
1/2 head garlic, chopped
1 thumb size ginger, cut into thin strips
3 tbsp. oyster sauce
2 tbsp. soy sauce
2 tbsp. cornstarch
salt and pepper
cooking oil

Cooking procedure:



Marinate pork loin in soy sauce, cornstarch, a dash of salt and pepper for 5-10 minutes, keep aside. In a wok, sauté garlic, ginger and onion. Add in the broccoli stems, sitsaro and carrot, stir cook for 1-2 minutes then add in the cauliflower, broccoli floret and bell pepper, stir cook for another 2-3 minutes at moderate to high heat or until just cook, remove from wok and keep aside. In same wok, heat more cooking oil and stir fry pork loin in batches for 3-5 minutes or until color changes to golden brown and start to sizzle remove from wok and keep aside. Now add 1/4 cup of water to the wok let it boil and simmer for a minute, add the oyster sauce, stir cooked pork and vegetables, stir cook for a minute or two. Correct seasoning if required. Serve hot.



See other related stirfried dishes:
Fish & Tofu with Tausi
Asparagus with Tofu
Sitaw at Tokwa
Oyster Mushroom and Vegetables Stirfry
Beef and Ampalaya with Black Beans
Beef and Ampalaya with Oyster Sauce
Beef and Broccoli with Oyster Sauce
Beef and Broccoli Stirfry
Bistek Stir Fry
Chopsuey
Pinoy Buko Chopsuey
Oriental Chopsuey

Chicken and Ham with Cheese Rolls, Chicken Cordon Bleu Rolls

Chicken and Ham with Cheese Rolls, Chicken Cordon Bleu Rolls. Most of you have provably seen or tasted the spring roll version of the chicken cordon bleu. It is most likely at a party that you have attended recently. This finger food is now getting popular at party celebrations. Chicken cordon bleu is a breaded fried chicken breast with ham and cheese filling that is usually imbedded or rolled in chicken breast. It is usually served in slices to reveal the layers of the ham and cheese filling. The spring roll version uses lumpia wrapper to wrap the thin sheets of chicken breast, sweet ham and cheese stick. The rolls are dipped in a wrapping batter then are rolled in breadcrumbs before deep frying. Chicken and ham with cheese rolls are cut crosswise into serving sizes to reveal the visually appealing layers of the filling. Here is my version enjoy.

Ingredients:

3 large skinless chicken breasts, de-boned
10 pcs. sliced sweet ham, each slice divided into 4 strips
1 block quickmelt cheese, sliced into 1/4″ strips
white pepper powder
salt
lumpia, spring roll wrappers, about 40 pcs.
1/2 cup flour
2 cups bread crumbs
cooking oil
2 tbsp butter
2 tbsp cornstarch
1 cup milk

Cooking procedure:



Preparing the chicken: Slice chicken breast into thin slices. Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner. Cut the chicken slices to about 2” X 4”sheets, keep aside.

To Assemble: In a large plate place one piece of lumpia wrapper. Place on top 1 sheet of chicken followed by ham then the cheese strips. Roll lumpia wrapper halfway, fold both ends, now fully roll and wet the end of flap with water to seal. Repeat process with the rest and keep aside.

Wrapping batter: Dilute the flour with water just enough to form a sauce like batter.

Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter then roll in the bowl of breadcrumbs until evenly coated. Deep fry at medium to low heat for 2-3 minutes or until it turns to golden brown.

Dipping sauce: To make the roux heat butter in a pan until it start to smoke, stir in the cornstarch until it forms into a lump. In a separate sauce pan heat the milk until it start to boil. Add in the roux and simmer for 1 to 2 minutes stirring occasionally until sauce thickens. Season with salt and white pepper to taste.


See other relater fried roll recipe:
Lumpiang Shanghai
Lumpiang Gulay, Togue
Lumpiang Isda, Lumpiang Galungong
Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod
Turon Fried Banana Roll