RECIPE

Brownies(scandinavaian)

2007-12-20T10:35:00.001-08:00

Ingredients
1 1/3 cup / 170 g all-purpose flour
1 ¾cup / 340 g sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup / 170 g butter
3 fl oz / 0.9 dl boiling water
3 eggs
4 oz / 120 g chocolate chips (42% cocoa)
5 oz / 150 g chopped walnuts or pecan nuts
Frosting
1/3 cup / 85 g butter
8 oz / 220 g semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

Method
1. Preheat oven to 180 deg C / 350 deg F / Gas mark 4.
2. Line a 33 x 23 cm / 13 x 9 in cake tin with greaseproof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.
Variations

1. For these brownies you may instead use frosting with cocoa powder.
2. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.

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Chicken Apretada

2007-12-19T06:45:00.000-08:00

Ingredients:

1 pound chicken
1 pound pork -- fat removed
1 tablespoon butter or margarine
1 clove garlic -- minced
1/4 cup onion -- diced
1 stalk celery -- sliced
1/4 head cabbage -- chopped
1 each carrot -- peeled and chopped
8 ounces vermicelli
Accent seasoning mix -- to taste
salt and pepper -- to taste

Instructions:

Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meats to pan. Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli. Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin.

Lechon Kawali (Pan-Roasted Pork)

2007-12-19T06:36:00.000-08:00

Ingredients :

Pork
· 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
· 4 cloves garlic, crushed
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 2 tbsp. salt
· water, for boiling
· oil, for frying

Sauce
· 1 tbsp. soy sauce
· 2-1/2 tbsp. vinegar
· 1 clove garlic, minced
· chili peppers (optional)

(Measurement Guides)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.

2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.

3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.

4. Drain on paper towels.

5. Mix together all ingredients for the sauce.

6. Serve with chopped lechon kawali.

Pochero

2007-12-19T06:34:00.001-08:00

Ingredients

1/2 kilo chicken (cut into parts)

1/2 kilo pork (cut into cubes)

1/2 kilo beef (for stewing, cut into chunk cubes)

4 pieces chorizo bilbao

8 cups water

1 teaspoon salt

1 bundle onion leeks

6 cloves garlic (minced)

2 tablespoons oil

5 pieces Saba banana

5 pieces boiled potatoes (quartered)

5 pieces boiled sweet potatoes (quartered)

1 cup chickpeas

1 bundle cabbage (sliced)

1 Pinch salt & pepper

Instructions

1. Boil pork, chicken, beef, chorizo in salted water with
onion leeks.

2. Lower fire and let simmer until all meat is tender.

3. Take out all the meat, set aside, keep stock.

4. In a casserole, saute garlic, onion, then pour in
the stock.

5. Bring to a boil, add all meat, banana, potatoes, sweet
potatoes and chickpeas.

6. Saeson with salt and patis.

7. Add in the cabbage.

8. Serve hot.

Rellenong Bangus

2007-12-19T05:57:00.000-08:00

Stuffed milkfish

* 1 large size bangus
* 1 onion, chopped finely
* 4 cloves garlic, minced
* 1 small size carrot, small cubes
* 1 box raisins (optional)
* 2 tomatoes, chopped
* 1 raw egg, large
* 1 tsp vetsin
* 1 tsp salt
* 1/2 tsp Worcestershire sauce
* 1 green bell pepper, chopped finely
* 2 tbsp flour
* cooking oil for frying

Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing.

Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Kare-kare

2007-12-19T05:44:00.000-08:00

Ingredients :

250 g. of ox tripe
250 g. of ox tail
250 g. of ox leg
1/8 c. of annato seeds
1/2 head of cabbage
1 bunch of pechay (pei tsai or bok choy)
1 bunch of sitaw (long string beans)
1 eggplant
1 puso ng saging (heart of banana plant)
1 c. of peanut butter
1/4 c. of rice flour
1 whole garlic, minced
2 onions, diced
5-6 c. of stock
2 tbsp. of cooking oil
salt to taste

How to :

Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).

Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.

Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.

In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, cabbage and pechay.

Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season with salt. Cook for about a 2 minutes until sauce is thick.

Serve hot with bagoong alamang.

Beef Caldereta

2007-12-19T04:59:00.000-08:00

1¼ hours 20 min prep.

2 lbs beef, cubed
3-4 cups water
1 medium onion, chopped
1 garlic clove, crushed
1 cup bell peppers, cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver, spread
1 cup grated cheese
1 cup unsweetened pineapple juice
1 tablespoon Tabasco sauce (optional)
3 large bay leaves
3 medium potatoes, sliced
2 medium carrots, sliced
salt and pepper" width="400"

Pork Steak

2007-12-19T04:50:00.000-08:00

Ingredients :

700 g. of pork rump (pigue or kasim)
1 tbsp. of finely minced garlic
2-3 onions (depending on the size)
1/2 c. of dark soy sauce
1/3 c. of kalamansi (native lemon) juice
2 tbsp. of Worcestershire sauce
2 tbsp. of cooking oil

Cooking procedure :

Cut the pork into thin, thin slices (about 1/8″ thick). Semi-freezing the meat before cutting will make the job a lot easier. Place in a glass bowl. Add the garlic and pour in the soy sauce. Mix well. Marinate for about 30 minutes.

Peel the onions and cut into 1/4″-thick rings.

Heat a heavy skillet. Pour in the cooking oil. Heat until it starts to smoke. Add the pork slices, a few pieces at a time. When no longer pink, push to the sides of the skillet. Cook over high heat until most of the marinade has evaporated, about 7-10 minutes. Pour in the kalamansi juice. Continue cooking over high heat for another 2-3 minutes. Add the onion rings. Stir well. Cook for a minute longer. Turn off the heat and pour in the Worcestershire sauce.

Serves 6.javascript:void(0)
Publish Post

Adobong Baboy (Braised Pork in Tangy Sauce)

2007-12-19T04:36:00.000-08:00

Adobo (a filipino dish cooked in vinegar and soy sauce) is a filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef. There are lots of variations in cooking adobo recipe, which I have listed below after the adobong baboy recipe.

Filipinos (Pinoy –as we call ourselves) love garlicky and tangy flavors of food dishes. That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry or even salivate.

Filipino food like this adobong baboy, is one of my favorite recipe cooking list. smile

Ingredients :

· 1-1/2 lb. pork, cut into serving pieces
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 3 tbsp. soy sauce
· 1 bay leaf
· salt to taste
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tbsp. sugar (optional)
· 1/2 cup water
· oil, for frying

(Measurement Guides)

Cooking Procedures :

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.

2. Place pot over medium heat and bring to a boil.

3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.

4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.

5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.

6. Remove from heat. Serve hot.

Chicken Adobong (Adobong Manok)

2007-12-19T04:27:00.000-08:00

Chicken Adobong (Adobong Manok)
(Servings: 6-8)

- 1kg (2.2 lbs.) chicken (thigh or breast with bone)
- 3/4C rice vinegar
- 1 whole garlic, finely chopped
- 3/4C water
- 3T Kikkoman Soy Sauce
- 6 bay leaves
- 1/2T salt

- Tomato and cucumber for garnish
- Place chicken in a pot; add vinegar, half the garlic, water, soy sauce, bay leaves and salt. Mix and allow to marinate for one hour.
- Cook in a covered pot over medium heat for about 30 minutes, stirring occasionally until the broth is reduced completely.
- Stir-fry the remaining garlic in a pan; add cooked chicken and stir-fry together until browned.
- Serve hot, garnished with tomato and cucumber.

SINIGANG NA BABOY (Pork in Sour Broth)

2007-12-19T04:21:00.000-08:00

SINIGANG NA BABOY (Pork in Sour Broth)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

1 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-1″ pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
-watercress)
5 md Sampaloc (tamarind)
-[available as powdered pkg]

1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.

2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.

3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.

4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.

Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4