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Showing posts from June, 2010

Pata with Coke, Pork Leg Braised with Coke

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Pata with Coke, Pork Leg Braised with Coke . This is an experimental dish that is base on some dish cooked with carbonated cola drinks. I was having a set of pork leg in the fridge for sometime, actually this is a part of the Pata Tim I just cook recently.  The dish idea came when I thought that since most of Pinoy braised pork leg dishes are sweet why not cook it with coke which is full of sugar. And as expected the outcome was a success. Cooking is fairly easy except for the long simmering of the pork leg. I would not hesitate to recommend the dish to every one who want something different.  Here is the recipe of my Pata with Coke, Pork Leg Braised with Coke, try it. Ingredient: 1 pork leg, saw cut into 1 1/2” slices 4-6 hard boiled eggs 1 liter coke or any carbonated cola drink 1 stick cinnamon 1-2 pcs. star anise 3-4 pcs. bay leaf 1 tsp. peppercorns 1 head garlic, crushed 1/4 cup cornstarch 1/4 cup vinegar 3/4 cup soy sauce sa

Pinoy Style Mee Goreng

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Pinoy Style Mee Goreng , this is my tweaked version of the famous mee goreng. Mee goreng the Malay word for fried noddles is popular in Singapore, Malaysia and Indonesia. There are several versions, there is even the Indian version which uses curry to the noodle dish. It is one of the favourite hawker center food on those countries. For my version I substituted some of the ingredients which are commonly used by Pinoys. Except perhaps for the chili paste I used sambal belacan which is the key ingredient everything should be available locally in the Philippines. Chili paste is most likely available if you live in the vicinity of major supermarkets. Here is my Pinoy Style Mee Goreng Recipe, try it. Ingredients: 1/2 kilo yellow noodles, blanch 1/2 cup thinly sliced pork 1/2 cup thinly sliced chicken 1/2 cup medium size shrimp, shelled 1/2 cup thinly sliced kekiam 1/2 head garlic, chopped 1 medium size onion, slice thinly 1/2 cup green peas, pre-cooked 2 cups togue , bean s

Nasi Goreng

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Nasi Goreng is the Indonesian version of fried rice, it is one of the most popular all in one meal in Indonesia and other neighbouring places, Singapore and Malaysia who got their own version of this all in one meal fried rice. A day old rice is stir fried with sambal belacan made up of powdered and toasted dried krill and hot red chili paste. An Indonesian sweet thick soya sauce called ketchup manis is also added, Other vegetable, meat and seafood ingredients may be added, and garnished with crispy fried garlic slices. Nasi goreng is served with sunny side up fried egg and kerupuk an Indonesian shrimp or fish crackers. For my version I used bottled sambal belacan which is now readily available in supermarkets and Asian stores. The quantity defends on how much heat you could take. I also added pork cutlets and some shrimps. you may use chicken if you want. Here is my Indonesian Nasi Goreng recipe. Ingredients: 3-4 cups day steamed old rice, crumbled 1/2 head garlic, thinly

Kalderetang Kambing, Traditional Kaldereta

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Kalderetang Kambing , Pinoys are now used to kadereta cooked with kaldereta mixes and a lot of cheese. Some version are also cooked with sugar and peanut butter added. Today I would like to share a kaldereta recipe which does not use cheese and cooked with the traditional tomato sauce. Except for the use of green olives this kaldereta version is cooked near to the traditional country side cooking method. Goat meats are stewed with just tomato sauce and some pineapple juice from canned slices of pineapple. The green olives is an option you may use pickled cucumber if its not available. For added color a lot of red and green bell pepper , carrots and potatoes are also added. Here is the recipe. Ingredients: 1 kilo goat meat, cut to serving pieces bone in 1 small can liver spread 1 medium size potato, quartered 1 large size carrot, cut into wedges 2 medium size red and green bell pepper, cut into wedges 1 small can sliced pineapple, cut to pieces reserve

Fish Ball Soup

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Fish Ball Soup is another simple Chinese soup dish I used to enjoy when I was in Singapore. I just love those fresh springy Chinese fish balls dip in ketchup asin (light soya sauce) with red sliced hot chili. Making the fish ball soup is simple as it is. First of all use a springy fish ball type (not the ones locally sold in Metro Manila they are starchy and will disintegrate if boiled) If you can find Dodo (brand) fish balls in supermarket near you then used that one. For the fish stock you can make your own but you can use also the commercially packed fish stock, I used Campbell’s fish stock for this recipe. For the vegetable I used choy sum any similar vegetables will do, try bok choy, pechay or Chinese cabbage. Salted vegetable is usually available in most Asian stores they come even in small sachet. Here is the recipe. Ingredients: 10-12 pieces fish balls 1 bunch choy sum, Chinese mustard, cut into 3 segments, separate stalks 1 tbsp, Chinese salted vegetable 1 1/2 cup Ca

Bagis, Lemon Marinated Ground Beef Stirfry

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Bagis is a lemon marinated ground beef stir cooked with onions and hot chilies pulutan dish from Pampanga and other parts of Central Luzon. Preparation is so simple that requires only few ingredients which is ideal as starters during social drinking party while the main appetizer is still being prepared. The dish is also good as viand, it’s sourly and spicy hot you will be tempted to eat more rice. Because of its simplicity any novice cook can cook it in a jiffy. If your looking for a quick pulutan then try this dish, here is the recipe. Ingredients: 1/2 kilo ground beef 1 lemon, juice extracted 1 large size onion, chopped 2-3 pieces red chili, sliced salt and pepper cooking oil   Cooking procedure: Place the ground beef in a big bowl, squizzed out the juices of the lemon over the meat. Season with salt and pepper to taste. Let stand and marinate for at least 10 to 15 minutes or until ready to cook. I a frying pan heat until it start to smoke, add in a tbsp. of cooking oil and quick

Pata Tim

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Pata Tim is a popular braised pork leg dish served in Chinese restaurants in the Philippines it is similar to paksiw na pata with out the vinegar. It is usually served in a bed of blanch Chinese vegetables. Pork pata dishes are the favourite of most Pinoy this is very evident in the popularity of pork leg dishes like crispy pata , nilagang pata and as mentioned paksiw na pata . This dish is not for the health conscious individuals but satisfying once crave for some good food will not do harm once in a while. To cook the dish it is fairly easy except for the long hours of cooking. Just braise the pork leg in soy sauce, wine, oyster sauce some sugar and with cinnamon stick and star anise. For the bed of vegetables I used choy sum or Chinese mustard. Any similar vegetables will do you can even use pechay. For the mushrooms I used fresh shitake mushrooms, again dried shitake mushroom will do the trick. Here is how I cooked my version of patatim, enjoy. Ingredients: 1 small piece pat

Adobong Kabute

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Adobong Kabute, mushroom cooked as adobo is not new, my grand parents used to cook wild mushrooms that grew at bamboo trunks. My version uses three types of the most common mushrooms button, oyster and enokitake . Cooking procedure is basically the same with my other vegetable adobo , the only difference is the minimal use of vinegar. The mushroom is stir cooked with garlic, onion soy sauce and little vinegar. The mushrooms are stir fried until it renders its own juices. Here is the recipe. Ingredients: 200 grams oyster mushroom, cut to pieces 200 grams button mushroom, sliced 150 grams enokitake, needle mushroom, stem trimmed 1/2 head garlic, crushed 1 small size onion, chopped 2 tbsp. cup soy sauce 2 tbsp. vinegar 2-3 stalks spring onions, chopped (optional) 1-2 pcs. bay leaf (optional) salt and pepper cooking oil Cooking procedure: In a wok, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry un

Batangas Adobong Dilaw

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Batangas Adobong Dilaw , this is another way of cooking adobo with out soy sauce. In Batangas they use luyang dilaw instead, giving a bright yellow tint to the dish. For my version of adobong dilaw I used turmeric , powdered form of luyang dilaw . I also used a mixture of pork and chicken on my adobong dilaw . Of course pork or chicken  can be used just adjust the quantity of the meats. Here is the recipe on my version of adobong dilaw . Ingredients: 1/2 kilo pork, cut into large cubes 1/2 kilo chicken, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1/2 thumb size ginger , cut into strips 2 tsp. salt 1/2 tsp. peppercorns 2-3 pieces bay leaves 2 tsp. turmeric powder cooking oil Cooking procedure: In a sauce pan put in the pork meat, pour enough water up to 1” above the meat. Add in the vinegar, half of the garlic, bay leaves, ginger, salt and peppercorns. Bring to a boil and simmer for 15 to 20 minutes, add more water as n

Beef Chow Fun

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Beef Chow Fun is another Chinese style stir fried flat rice noodles. Again this dish is not only delicious it is also quick and easy to prepare. I recommend fresh beef tenderloin or strip loin for this recipe, beef should not be overcooked to maintained the tenderness of fresh beef. The fresh or dried (if using) rice noodles should also be cooked as per package directions and never over cooked, remember that it is again stir fried when mixed with the other ingredients. The vegetables should also be crisp especially the bean sprouts. here is the recipes. Ingredients: 1/2 kilo fresh flat rice noodles, pre-cooked as per package instructions 250 grams beef sirloin, cut into thin strips 2 cups mung bean sprouts, togue 1 small bunch choy sum, cut into serving pieces 1/2 head garlic, chopped 1 thumb size ginger, cut into strips 1 small size onion, chopped 1 small bundle chives cut into 2” length 2 tbsp. soy sauce 2-3 tbsp. black bean sauce 2 tbsp. oyster sauce 2 tbsp. cornstarch salt an

Adobong Batangas, Batangas Adobo

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Batangas Adobo , Many years ago when I was starting to cook I have an old cook book by Nora Daza titled Let’s Cook with Nora Daza . This book has helped me learned how to cook and was the source of my inspirations. Today I would like to share the Batangas adobo recipe from that book. I am not sure if it still true today that the Batangas adobo is cooked this way. In fact I have to modify the recipe to adjust to my cooking preference. This version of adobo do not use soy sauce, annatto or atsuete is used instead. The recipe call for beef meat, heart and liver, and pork meat. Below is a copy of the original recipe taken from the book. I would like to give credits to the book author Nora Daza and publishers, National Book Store, if you are interested of having that book go visit any of their branch. Ingredients: 1/2 kilo beef, cut into large cubes 200 gram beef heart, cut into large cubes 100 gm beef liver, cut into large cubes 1/2 kilo pork, cut into large cubes

Choy Sum with Oysters Sauce

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Choy Sum with Oysters Sauce is a quick and simple vegetables dish. Choy sum is a Chinese flowering cabbage or also known as Chinese mustard leaves. It is one of the more popular Chinese vegetable in Singapore, Malaysia and Indonesia. Choy sum with oysters sauce is prepared by blanching the vegetables and serve with oysters sauce. Here is the recipe of choy sum with oyster sauce. Ingredients: 1 bunch choy sum , trimmed, cut into 3 segment, separate stalks from the leaves 2-3 cloves garlic, chopped 1 small size onion, chopped 3-4 tbsp. cooking oil 1 tsp. salt 1/2 cup oyster sauce Cooking procedure: In small pot fill with water to half full and bring to a boil. Once it starts to boil add the salt and 1 tbsp. of the cooking oil. Add choy sum stalks into the boiling water, let boil for 10 to 15 seconds. Add the choy sum leaves and continue to boil for another 5 to 10 seconds or until the leaves have turned to dark green (do not over cook) remove the choy sum from the pot, drain

Home Cooked Pigar Pigar

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Pigar Pigar , is Dagupan City’s version of street food beef stirfry . Strips of fresh beef or carabeef and liver are seasoned with salt and pepper, stir or deep fried with onions. Served with a choice of fish sauce or soy sauce with kalamansi dip. Stir fried vegetables like cabbage, sitsaro, cauliflower or any other available vegetables may be also added. Pigar pigar is peddled at night time along Dagupan City’s Galvan Street . It is patronised by late night diners and people who go there to drink and relax. Pigar pigar is simple to prepare, first of all fresh beef and liver is a must, there is no need for all those wok full of oil to cook a home cooked pigar pigar a quick stirfry is all that is needed. Peddlers of pigar pigar actually just quickly deep fry the beef strips using a lot of oil, cooking with this method won’t need the extra stirfrying work and of course will make cooking easier for them. Beef are best quickly cook to retained the meat tenderness, a minute or