Pork Barbecue

Estimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours

Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:

• 1 kg. pork

• 20 bamboo skewers

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 1/4 cup of calamansi juice or lemon juice

• 1/2 cup of 7up, sprite or beer (optional)

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

• 1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:

• Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.

• In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)

• Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

• Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

• String the pork on the skewers.

• Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Chicken Barbeque

Chicken Barbecue Ingredients:

• 1 whole chicken

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 3 tablespoons of calamansi juice or lemon juice

• 1/2 cup of sprite, 7up or beer

• 2 cups of tanglad (lemon grass) for stuffing

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

Chicken Barbecue Cooking Instructions:

• Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.

• Let stand marinate in the refrigerator for 1 to 3 hours.

• Stuff the chicken cavity with tanglad (lemon grass).

• Cook chicken on grill or in oven until golden brown

Cooking Notes:

• For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.

• To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

Sautéed beef (Beef Guisado)

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

• 1 kilo beef tenderloin, cut into strips

• 3 tomatoes, sliced

• 2 onions, finely chopped

• 1 clove of minced garlic

• 1/4 cup soy sauce

• 4 cups of beef broth or bouillon

• 1 teaspoon of salt

• 1/2 teaspoon pepper

• 4 tablespoons of cooking oil

Guisado Cooking Instructions:

• Heat oil in a cooking pan.

• Sauté the garlic and onions.

• Add the sliced tomatoes

• Then add the beef, soy sauce, beef broth, salt and pepper.

• Bring to a boil then simmer until beef is tender.

Cooking Tips:

• The above beef guisado recipe can be used for vegetables and other meats.

• For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.

• Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

Rellenong Bangus (Stuffed Milkfish)

Estimated cooking time: 1 hour

Ingredients:

• 1 big bangus (milkfish)

• 3 cloves of garlic, minced

• 1 onion chopped

• 2 tomatoes, diced

• 1 egg

• 1/4 cup lemon juice

• 1 small carrot, finely chopped

• 1/4 cup soy sauce

• 4 tablespoons of cooking oil

• ham, finely chopped

• raisins

• cooked peas

• salt and pepper to taste

Rellenong Bangus Cooking Instructions:

• Scale and remove the intestines of the bangus.

• With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

• Marinate the head and skin in lemon juice, soy sauce and pepper.

• Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

• Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

• Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

• Add a beaten egg to the sauté and mix well.

• Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

• Fry in oil until golden brown.

• slice slightly diagonal (1 1/2 inch thick) and serve.

Chicken Macaroni Salad

Estimated preparation and cooking time: 1 hour

Ingredients:

• 1/5 kilo macaroni noodles

• 2 to 3 pieces, medium sized carrots

• 1 big chicken breast

• 500 ml of mayonnaise

• 1 can (836 g) pineapple chunks or tidbits

• 1 big white onion, finely chopped

• 1/2 cup sweet pickle relish

• 3 hardboiled eggs, diced

• 1 cup diced cheddar cheese

• 1/2 cup raisins

• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.

• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

• Drain carrots and let cool. Peal skin then dice.

• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

• Drain pineapple chunks or tidbits.

• Combine all ingredients while adding salt and pepper, to taste.

• Refrigerate, then serve.

Chicken Afritada

Estimated cooking time: 50 minutes

Ingredients:

• 1 kilo chicken, cut into pieces

• 5 pieces potatoes, peeled and halved

• 1 red onion, diced

• 1 head garlic, minced

• 1 green bell pepper, sliced into strips

• 1 red bell pepper, sliced into strips

• 2 cups pork or chicken stock (broth)

• 1 cup tomato sauce

• 2 tablespoons of patis (fish sauce)

• 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

• In a cooking pot or wok, heat oil.

• Sauté garlic and onions.

• Add chicken and slightly brown.

• Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

• Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

• Add the green and red bell peppers, simmer for an additional minute or two.

• Salt and pepper to taste

• Serve hot with rice.

Chicken Ginger Stew (Tinolang Manok) Recipe

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.

• 1 small young papaya or sayote, cut into small pieces.

• 2 tablespoons ginger, crushed and slliced into strips

• 1/2 cup dahon ng sili (chili leaves)

• 1 liter of water

• 5 garlic cloves, minced

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.

• Add water and the chicken.

• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

• Season with patis

• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

• Add sili leaves then turn off the heat.

• Serve steaming hot with plain rice.

Rellenong Manok

Estimated cooking time: 2 hours

Ingredients:

• 1 whole chicken, deboned with shape kept

• 2 tablespoons calamansi juice

• 2 tablespoons soy sauce

• 1 1/2 tablespoons sugar
  

  Stuffing
  

• 1/2 kilo ground pork

• 1/2 cup bacon, diced

• 1 cup ham, diced

• 1 can Vienna sausage, drained and sliced

• 1/4 cup sweet green peas

• 1/4 cup carrots, minced

• 1/4 cup breadcrumbs

• 1/4 cup pickle relish

• 1/4 cup raisins

• 1/2 cup cheddar cheese, grated

• 5 whole eggs, beaten

• 1/2 cup butter

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• Salt and pepper to taste

Rellenong Manok Cooking Instructions:

• Marinate chicken in calamansi juice, soy sauce and sugar.

• In a bowl, mix all stuffing ingredients well.

• Stuff the chicken in all parts.

• Sew the cavity opening and truss the chicken.

• Wrap chicken in aluminium foil.

• Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

• Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Pastel

Estimated cooking time: 1 hour

Chicken Pastel Ingredients:

• One 1 1/2 kilo chicken, cut in pieces

• One can (14 ounces) Vienna sausage, sliced

• 3 potatoes, diced

• 1 carrot, diced

• 1 up mushrooms, cut in half

• 1 green bell pepper, sliced in strips

• 1/2 cup sweet peas

• 1 onion, minced

• 1/4 cup grated cheese

• 1 cup margarine

• 2 cups chicken stock (broth)

• 4 tablespoons soy sauce

• 1 lemon extract (juice)

• 1 egg, beaten

• Salt and pepper to taste

Pie Crust

• 2 cups flour

• 1/2 cup corn oil or vegetable oil

• 1 teaspoon salt

• 1/4 cup of water

Chicken Pastel Cooking Instructions:

• In a bowl, marinate chicken lemon juice and soy sauce for an hour.

• In a skillet, melt margarine and brown chicken, set aside.

• Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.

• Transfer to a baking dish.

• Pre-heat oven to 450 degrees Fahrenheit.

• On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

• On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

• Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

• Bake until golden brown (about 15 minutes).

Roasted Chicken

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:

• 2 kilo dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil

• 2 tablespoons of salt

Cooking Instructions:

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

• Rub the whole chicken with cooking oil as well as the inside cavity.

• Next apply salt all over, again, including the insides.

• Fill the cavity with lemon grass

• Pre-heat oven to 400 degrees Fahrenheit

• Place the chicken on an oven rotisserie.

• If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

• Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

• Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:

• If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Fried Chicken

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

• 1 1/2 kilo chicken, cut into pieces

• 1/4 cup of white vinegar

• 5 cloves of garlic, crushed

• 1 cup of water

• 2 cups cooking oil

• Salt and pepper to taste

Fried Chicken Cooking Instructions:

• In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

• Remove just before the chicken is fully cooked.

• Strain off liquid.

• In a frying pan or wok, heat oil and deep fry the chicken until golden brown

• Place on paper towel to remove excess oil

• Serve hot with rice and sliced cucumber or atchara on the side.

Chiken-Pork Adobo

Estimated cooking time: 50 minutes

Adobo Ingredients:

• 1/2 kilo pork, cut in cubes

• 1/2 kilo chicken, cut into pieces

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Pork Kilawin

Pork Kilawin Ingredients:

• 1 kilo pork

• 1/3 cup soy sauce

• 1/2 cup Vinegar

• 2 medium onions, chopped

• 4 cups of water

• 1 teaspoon salt

Pork Kilawin Cooking Instructions:

• In a casserole, put pork in water and some salt.

• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

• Remove pork from water.

• Slice the pork into bite sized pieces while still hot.

• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

• Serve immediately!

Sweet and Sour Pork

Estimated cooking time: 45 minutes

Sweet & Sour Pork Ingredients:

• 1/2 kilo pork loin, sliced into pieces

• 1 small can pineapple chunks

• 1 large onion, quartered

• 1 red & 1 green bell peppers, sliced into strips

• 2 tablespoons of soy sauce

• 3 tablespoons of peanut oil

• 4 tablespoons of cornstarch

• 3 tablespoons of ketchup

• 1 tablespoon of sugar

• 1 teaspoon of salt

• 3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

• In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

• Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

• Fry the pork in a skillet until golden brown, set aside.

• Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

• Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

• Pour over fried pork then serve with rice.

Mechado

Estimated cooking time: 1 hour

Mechado Ingredients:

• 1 kilo of beef cut into chunks

• 1/8 kilo of pork fat cut into strips

• 4 onions, peeled and quartered

• 5 medium potatoes, quartered (optional: fried)

• 1 medium sized carrot, sliced in 1/2" sections

• 2 red bell pepper, sliced

• 2 cups beef stock or 2 bouillon cubes dissolved in water

• 3 bay leaves (laurel leaves)

• 1/4 -cup vinegar

• 2 cups tomato sauce or 1/2 cup tomato paste

• 1 cup soy sauce

• salt & pepper to taste

Mechado Cooking Instructions:

• Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

• Add the vinegar and let boil for a minute or two

• Add the potatoes, onions, carrot, and bell pepper

• Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

• Serve hot with white rice

Beef Mechado Cooking Tips:

• Pressure cook the beef with the beef stock for faster cooking time.

• Fry the potatoes before adding to the casserole.

• Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Pork Steak / Beef Steak Filipino Style Recipe

Estimated time to prepare and cook: 50 minutes

Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced

• 1 tablespoon kalamansi or lemon juice

• 5 tablespoons soy sauce

• 3 cloves of garlic

• 1 small piece ginger, crushed

• 1/2 teaspoon ground black pepper

• 1/2 cup onions, sliced in rings

• 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

Beef Kaldereta

Estimated cooking time: 1 1/2 to 2 hours

Ingredients:

• 1 kilo beef, cut into chunks

• 1 big can (350g) liver spread or ground liver

• 5 onions, minced

• 5 cloves garlic, minced

• 6 tomatoes, sliced

• 1 cup tomato sauce

• 3 green peppers, diced

• 3 red peppers, diced

• 4 pieces hot chilli peppers, minced

• 3/4 cup grated cheese

• 2 cups beef stock or water

• 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

• In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

• Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

• Add cheese and olives (optional) and continue to simmer until the sauce thickens.

• Serve with plain rice

Cooking Tips:

• Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

• For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Shrimp with Sweet and Sour Sauce

Ingredients:

1 cup pineapple chunks (drained) 1 red bell pepper (strips) 1 big onion (quartered) 2 medium sized tomatoe (quartered) 1 cup cucumber, unpeeled (cubes) 1 small carrot (sliced) Camaron rebosado

Saute' onion in a little oil, when half done add the rest of ingredients. Saute in 3 minutes.

Arrange, the cooked shrimps (Camaron Rebosado) in dish, add the sauteed ingredients and pour the Sweet-Sour Sauce.

CAMARON REBOSADO: Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, vetsin(seasoning), and a few drops of calamansi juice. Set aside.

Coating:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2 eggs (medium size)
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup water

Mix all ingredients until smooth.

Dip shrimps in this dough and drop one-by-one in boiling oil. If you want 'double-size' shrimps, after cooking halfway, dip again in dough and fry. Hold shrimps by the tail while dipping (first step) to be able to take it out in oil and coat again with dough.

Serve with sweet sour sauce or soy sauce with calamansi juice.

Binagoongang Baboy (Beef)

Binagoongang Baboy (Beef) Ingredients:

This is something really easy to make. All the amounts of the ingredients are adjustable to your taste, of course. Serve this with hot steamed rice, kamatis, sliced cucumbers......just make sure you open the windows in the kitchen while you're cooking the bagoong!

Ingredients
1 kilo pork loin, cut into 1" cubes
1/2 cup vinegar (spicy preferred but not required)
1/2 cup bagoong or, for the Ilonggos, ginamus
6 cloves of garlic, crushed and then minced fine
6-10 peppercorns, crushed
2 bay leaves

Procedure:
1. Marinate the pork cubes in the other ingredients overnight in the refrigerator.
2. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out their fragrance.
3. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minutes). Check the frying pan every so often to make sure the sauce isn't drying out. If it is, lower the heat and add 1/3 c of water and stir.

To lessen the smell of the bagoong, you can clap a lid on the frying pan. Also, burning a piece of bread helps (the carbon absorbs the smell). But as a friend said, which is worse--the smell of bagoong or the smell of burned bread? My sister burns a candle by the stove while cooking bagoong.

Beef Sinigang

Beef Sinigang Ingredients:

(Sinigang is a preparation of meat or fish cooked with sour fruit, tomatoes, vegetables, and rice water.)

1/2 kilo beef, cut into serving pieces
200 grams pork, cut into serving pieces
2 medium sized tomatoes, quartered
1/2 cup tamarind fruit
3 medium size radish, cut into cubes
2 cups kangkong leaves and stem
8 cups rice water
1/4 tsp. patis (fish sauce)
1/2 tsp. pepper

Procedure:

Place rice water, tamarind and tomatoes in a saucepan. Let boil. Add pork and beef. When tender mash tamarind fruit and strain off seeds and skin. Add vegetables and cook 15 minutes. Season with patis and pepper. Serve hot for 8.