Adobong Mani Recipe

 

Ingredients:

• 4 cups Raw Peanuts
• 2 heads garlic, crushed, skin removed
• 2 cups vegetable oil
• 1 tablespoon Kosher Salt
• pinch of Sugar (optional)

 

Procedure:

1. Using a small but deep pan, heat the oil on medium low or medium stove top setting.
2. Put in the garlic.
3. Add the peanuts and cook for 10-12 minutes, or until the peanuts are medium brown. Residual heat will continue to cook the nuts so don’t wait until they are golden brown before taking it out of the hot oil.
4. Pass the peanuts and garlic in a strainer and drain on paper towels.
5. Add the Salt and pinch of sugar, shake and serve.

Recipe Source here: http://www.filipino-food-recipes.com/

Image: http://2.bp.blogspot.com/

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HomeMade Mango Ice Cream Recipe

 

Ingredients:

 

• 4 ripe mangoes
• 500 ml all-purpose or heavy cream
• 1 cup sugar
• 1/2 cup full cream, nonfat, or soy milk

Precedure:

1. Separate mango meat from the seed.
2. Purée (or semi-purée if you want mango bits) all the ingredients in a blender or food processor.
3. Place mixture in a freezer-safe container and cover. Used plastic ice cream containers are perfect. –
4. Place the container inside the freezer.
5. After one hour, check the mixture. By this time, mixture near the edges and at the bottom would have frozen. To avoid freezing solid, remove the container from the freezer and stir the mixture thoroughly using a large spoon or spatula. Make sure solid mixture is broken down. Place it back to the freezer.
6. Check the mixture again every hour doing the same process until the mixture has thickened.
7. Serve.

Recipe Source here: http://www.lutonilola.net/

Image: http://www.couturecolorado.com/

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Chicken Talunan Recipe

 

Ingredients: 

 

• 1 kilo chicken, cut into serving sizes
• 2 cups water
• 1 cup cane vinegar
• 8 cloves garlic, crushed
• 2 tbps ginger, peeled, crushed, and julienned
• 1 tspn peppercorn
• 4 pcs bay leaf (laurel)
• 1 pork bouillon cube
• 1 tbsp fish sauce (patis)
• 1 tspn rock salt
• 1 tsp pepper
•  a dash of MSG (vetsin)

Procedure:

1. In a large saucepan, place all the ingredients. Cover and bring to a boil over medium heat. Do not stir.
2. Once it starts boiling, lower the heat. Let it simmer for about 30 minutes before stirring. Occasionally check if the liquid has dried up. Add more water if necessary. –
3. Check the chicken meat if cooked. Taste test if more seasoning is needed.
4. Serve with rice.

Recipe Source here: http://www.lutonilola.net/

Image: http://stepbysteprecipe.com/

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Bagnet Ilocos Recipe

 

Ingredients:

• 1.5 kilo pork liempo (pork belly), whole
• 1/2 head garlic
• 1 tsp. peppercorns
• 2 tbsp salt
• 1 bay leaves
• cooking oil for frying
• 1/4 cup patis
• sukang ilocos for serving
• rice for serving
• tomatoes and red onions for garnish

Cooking Instructions:

1.  Add enough water to cover the pork belly
2. Add in salt, peppercorns, galric, bay leaves
3.  Cover and bring to a boil, then lower heat to simmer for 45minutes to 1 hour or until pork is tender.
4.  Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then dry with paper towels if necessary. Brush lightly with patis. Keep refrigerated for several hours.
5. In a large kawali, heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown. When the skin side is up, laddle cold water onto the skin.
6. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
7. Chop bagnet to serving pieces and serve immediately with rice, sukang ilocos or tomatoes or onions.

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Honey Cola Baked Ham Recipe

 

Ingredients

  1 fully cooked plain ham (bone-in recommended)
1½ cups regular cola (not diet) (Coca-Cola® brand recommended)
1 cup honey

Instructions

1. Preheat oven to 350°F.
2. Line a roasting pan or large baking pan with 2 sheets of heavy-duty aluminum foil crisscrossed and long enough to cover ham (wide foil recommended).
3. Place ham on the foil. Cut a crisscross pattern in the top of ham. Pull foil up around the ham.
4. Pour cola over ham. Pour honey on top of ham. Seal ham securely with the foil.
5. Bake for 3 hours.

Source: Magnolia Days

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Picadillo Recipe

 

Ingredients:

• 500 g minced pork
• 2 Tbsp. oil
• 2-3 cloves garlic – minced or mashed
• 1 large onion – chopped finely (about 2/3 cups)
• 3 large tomatoes – chopped finely (about 1 1/3 cups)
• 1/2 tsp sea salt salt
• 2 Tbsp soy sauce
• 2 Tbsp double concentrate tomato puree (tomato paste)
• 1 1/2 cup water
• 1 red bell pepper – deseeded and cubed
• 2 medium sized potatoes – cubed
• 1/2 cup frozen peas
• 1 carrot – cubed (about 1 cup)

Procedure:

1. Heat oil in a pan. Saute garlic and onion for about 2 minutes or until onion becomes translucent.
2. Add tomatoes and salt and saute for a further 2 minutes or until the tomatoes are half cooked.
3. Add soy sauce, mix a little then add the minced pork.
4. Cover and simmer for about 5 minutes mixing it every once in a while.
5. Add water and tomato puree. Bring to a boil.
6. Add bell pepper and bring heat down to a simmer.
7. Simmer for about 30 minutes or until meat is done/tender.
8. Add potatoes and carrots and simmer for 3 minutes.
9. Add peas and simmer for another 3 minutes or until all the vegetables are cooked.
10. Serve.

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Alamang Recipe

Ingredients:

• 2 cups shrimp paste
• 5 cloves garlic
• 1 onion
• 1 tomato
• 2 tablespoon cooking oil
• 1/2 pc chilli pepper (optional)
• small pork meat (optional)
• 1/3 cup brown sugar
• 1/3 cup water
• 1 Tablespoon vinegar
• seasoning- msg

Procedure:

1. Chop the garlic finely, the onion & tomato as such:
2. Heat the pan/ or wok then add the cooking oil. Then the pork meat.
3. When the garlic is brown (do not burn it), add the chopped onion and tomato and stir like a really great chef. After 30 seconds add the shrimp paste - Now don't mind the smell, its normal the first 5 minutes.
- Pour in about 1/3 cup water.
It should yield something like this: bubbles appear indicating that the salt level is high.
4. When it start to boil, add 1 tablespoon vinegar. Then the sugar. Continue stirring.
5. Increase the heat & continue to cook.
6. Serve with green mango, Kare kare, or Turnip (Singkamas), or whatever you feel like dipping into it. ENJOY.

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Skinless Longganisa Recipe

 

Ingredients:

• 1 kg ground pork
• 1/2 cup brown sugar
• 4 tablespoons soy sauce
• 4teaspoons fine salt
• 1 tablespoon hot sauce
• 2 tsp black pepper
• 1 tablespoon garlic, minced
• 2 eggs, beaten

Cooking Instructions:

1. Mix everything by hand in a large bowl.
2. Form into thin logs of 50 grams each and wrap with plastic wrap.
3. Refrigerate.

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Lengua Estofado Recipe

 

Ingredients:

• 1.5 kg beef tongue

*Marinade

• 1 tsp peppercorns
• 1 bay leaf
• 3 Tbsp cider vinegar or white cooking wine
• 3 Tbsp soy sauce
• 3 Tbsp sugar
• 2 tsp sea salt
• 1 cup water
• 3 Tbsp oil
• 1/4 cup minced garlic
• 1/2 cup minced onions
• 1/2 cup finely chopped tomatoes
• 350 g potatoes – peeled, quartered and sliced
• 1 big carrot – peeled and sliced
• salt and freshly milled black pepper
• 1/3 cup pimiento-stuffed olives
• 1 cup button mushrooms – halved or sliced

Procedure:

1. Boil the tongue in a large pot of water for 20 minutes. (You may cut the tongue in half if it cannot fit). Drain from water and leave until cool enough to handle.
2. Peel off the (usually white) outer skin. You may have to use a very sharp carving knife for this. Trim ends and wash.
3. Combine all marinade ingredients and marinate the tongue for 1 hour or overnight.
4. In a large pot heat the oil and brown the tongue on all sides. Remove and set aside.
5. If the residue in the pot is not burned, use it with the same oil, if it is then clean the pot and heat it up again with about 2 Tbsp oil.
6. Saute garlic for about 2 minutes in gentle heat – *do not* burn it.
7. Turn up the heat and add in the onion, cook for about 4-5 minutes or until translucent.
8. Add in the tomatoes and cook until soft.
9. Put the tongue back in the pot together with the marinade.
10. Add about 1/2 cup water. Bring back to boil and then simmer for 2.5 hours or until tender. Prick the tongue to let the liquid penetrate. You may add more boiling water a little at a time if it is drying out too much.
11. Tip in the potatoes and carrots – cook for about 5 minutes.
12. Add in the mushrooms and cook for another 5 minutes.
13. Just before serving, remove tongue from sauce and slice crosswise. Arrange in aplatter and ladle sauce and vegetables on top. Serve hot.

Source: Enlish Patis

Image:  http://recetas.paraguay.com/

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