recipe pinoy

8/13/2019 Recipe pinoy

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RECIPE


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PORK STEAK Pork Steak Recipe

Ingredients

4 to 5 pieces pork chops

5 tablespoons soy sauce

2 pieces lime or 1 piece lemon

1/2 cup cooking oil

2 medium onions, sliced

1 1/2 cups water

1 tablespoon granulated white sugar

Salt and pepper to taste

Cooking Procedure

Combine pork chops, soy sauce, and lime juice in a largebowl or container. Marinade for at least 1 hour.

Heat a pan then pour-in cooking oil.

Pan-fry the marinated pork chops in medium heat for 3 to5 minutes per side.

Remove excess oil. Pour-in the remaining marinade andwater and let boil. Simmer for 45 minutes or until the porkis tender. Note: Add water as needed.

Add-in the sugar, salt, and pepper then stir.

Put-in the onions and cook for 3 minutes more.

Turn-off heat and transfer to a serving plate.

Serve. Share and enjoy!


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IGADO

Ingredients:

2 lbs pork tenderloin, sliced into 2 inch strips

lb pigs liver

lb pigs kidney

1 cups green pea

1 medium-sized carrot, cut into strips

1 tablespoon garlic, minced

1 medium-sized onion, diced

1 large red bell pepper, cut into strips

3 pieces dried bay leaves Salt and pepper to taste

6 tablespoons soy sauce

5 tablespoons vinegar

1 cup water

2 tablespoons cooking oil

Cooking procedure:

1. Heat the cooking pot and pour-in the cooking oil

2. When the oil is hot enough, saut the garlic and onions

3. Add the pork tenderloin and continue cooking until the color of theouter part turns light brown

4. Pour-in the soy sauce and water then simmer until the pork is tender

5. Add the pigs kidney, dried bay leaves, salt, and pepper and simmerfor 10 minutes.

6. Add the pigs liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5minutes. Allow the liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!


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ADOBONG PUSIT NUMBER OF SERVINGS: 2-4

ADOBONG PUSIT INGREDIENTS:

400 grams medium-sized squid, cleaned and ink separated

2 tablespoon cooking oil

4 cloves garlic minced

1 piece medium white onion, chopped

1 small ginger julienned

1 teaspoon salt

1/4 teaspoon msg

1/4 teaspoon pepper

3 bayleaf

1/4 cup vinegar

1 teaspoon sugar

2 chili finger sliced

1 stalk celery sliced

1/4 cup onion leaks

COOKING PROCEDURES:

1. Heat oil on a cooking pan, medium heat. Saute garlic onion andginger.

2. Add cleaned squid. Add salt, msg, bayleaf and pepper to taste

and stir fry for 2 minutes. Add squid ink, vinegar and brown sugar

then simmer for 5-10 minutes (medium heat).

Note: Do not over cook the squids. The meat can get tough nor

going to be so rubbery.

3. Add chili finger, celery and onion leaks then reboil.

4. Serve hot and enjoy!!!


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Pork giniling

Ingredients:4 medium-sized tilapia1 piece onion, sliced1 thumb-sized ginger or tumeric(luyang dilaw),diced2 pieces green chili(siling haba)a cup of pure coconut milk1 eggplant(talong), cut in halves and sliceddiagonally

1/2 cup of vinegarsalt and pepper to taste

a bunch of pechay(bok choy), (optional)2 pieces small tomatoes, diced(optional)3 pieces red chili(siling labuyo)(optional)

Procedures:1. In a saucepan, arrange tilapia and eggplant.2. Add the green chili, onion, tomatoes and ginger.3. Pour in the vinegar and season with salt andpepper.

4. Let it boil for a few minutes and add the coconutmilk.5. Let it simmer or until the coconut is creamy andoily.6. Adjust seasoning according to taste.7. Serve and Enjoy!


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Ginataang tilapia

Ingredients:4 medium-sized tilapia1 piece onion, sliced1 thumb-sized ginger or tumeric(luyang dilaw),diced2 pieces green chili(siling haba)a cup of pure coconut milk1 eggplant(talong), cut in halves and sliceddiagonally

1/2 cup of vinegarsalt and pepper to taste

a bunch of pechay(bok choy), (optional)2 pieces small tomatoes, diced(optional)3 pieces red chili(siling labuyo)(optional)

Procedures:1. In a saucepan, arrange tilapia and eggplant.2. Add the green chili, onion, tomatoes and ginger.3. Pour in the vinegar and season with salt andpepper.

4. Let it boil for a few minutes and add the coconutmilk.5. Let it simmer or until the coconut is creamy andoily.6. Adjust seasoning according to taste.7. Serve and Enjoy!


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Ginataang langka

Ginataang Langka Recipe

Ingredients

1 lb unripe jackfruit; peeled and chopped

1 large onion, diced

1 piece shrimp cube

5 cloves crushed garlic

3/4 cup tomatoes, diced

3 to 5 pieces red chilies

3 cups coconut milk

3/4 cup water 1/2 cup fried dried fish (daing), bones removed

Cooking Procedure

Heat a wok or a cooking pot and pour-in the coconut milk.Bring to a boil.

Add the garlic and onions and cook for 3 to 5 minutes whilecontinuously stirring the mixture.

Put-in the tomatoes and red chilies. Continue stirring toprevent lumps from forming.

Add the fried dried fish and cook for 5 minutes.

Pour-in water and allow re-boiling. Add the chopped jackfruit then mix with the other

ingredients. Simmer for 5 to 8 minutes.

Put-in the shrimp cube then stir to ensure that theingredients are properly distributed. Simmer until the liquiddries up.

Transfer to a serving plate then serve.

Share and enjoy!


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Cabbage na may corned beef

1 1/2 tbsp cooking oil4 cloves garlic, minced1 small onion, chopped1 can corned beef (I usedox & palm)2 cups water1

1/2 tbsp fish sauce1 cupthinly sliced cabbageSaute garlic, onion andtomatoes.

Add the corned beef. Stir

and cook for 5-7 minutes. Add water and fish sauce.

Let it boil.

Add the cabbage


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