Spaghetti and Meatballs

Spaghetti & Meatballs

Spaghetti & Meatballs

Ingredients
  • 1 lb spaghetti
  • 1 lb ground beef
  • 2 tablespoons olive oil
  • ½ cup bread crumbs
  • ½ cup parmesan cheese, grated
  • 1 onion, chopped
  • 1 cup beef broth or stock
  • 24 ounces crushed tomatoes
  • 3 tablespoons Chinese parsley, chopped
  • 6 fresh basil leaves
  • 2 teaspoons Worcestershire sauce1 egg, beaten
  • 5 cloves garlic, crushed and chopped
  • 1 piece raw egg
  • Salt and pepper to taste
Instructions
  1. Cook the spaghetti according to package instructions.
  2. In a large mixing bowl, combine ground beef, ¼ cup parmesan cheese, bread crumbs, Worcestershire sauce, 2 cloves garlic, egg, salt and pepper then mix thoroughly.
  3. Scoop about 2 tablespoons of the mixture and mold until a spherical shape is formed. Continue this step until the mixture is consumed.
  4. Arrange the molded mixture in a greased baking tray then preheat oven to 400 degrees Fahrenheit and bake for 15 minutes.
  5. Heat a cooking pot then pour-in olive oil.
  6. When the oil is hot enough, sauté the garlic and onions.
  7. Pour-in the crushed tomatoes and bring to a boil.
  8. Add the beef stock, parsley, and basil then simmer for 15 minutes.
  9. Put-in the ¼ cup parmesan cheese and baked meatballs them simmer for 5 minutes
  10. Place on top of the cooked spaghetti then serve. Share and enjoy!

 

Buttermilk Fried Chicken

ovenfried-buttermilk-chicken-recipe

Buttermilk Fried Chicken

Ingredients
  • 2 lbs chicken, cut into serving pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup extra virgin olive oil
Instructions
  1. Combine chicken and buttermilk in a large mixing bowl then mix well.
  2. Place the mixture inside the fridge and marinade overnight.
  3. Combine flour, salt, and ground black pepper then mix well.
  4. Dredge the marinated chicken in the flour mixture then set aside.
  5. Heat a frying pan and pour-in olive oil.
  6. When the oil is hot enough, pan fry the chicken for 3 to 5 minutes per side. Transfer the semi-fried chicken in a baking tray.
  7. Preheat the oven to 400 degrees Fahrenheit.
  8. Bake the semi-fried chicken for 30 minutes then reduce the heat to 350 degrees Fahrenheit and continue baking for 15 to 20 minutes.
  9. Turn off the oven and transfer the chicken to a serving plate.

Chicken Binakol

Chicken Binakol

Chicken Binakol

Ingredients:

  • 1 tablespoon canola oil
  • 3 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • thumb-sized ginger, chopped then squashed
  • 4 pcs chicken legs, cut into chunks
  • 3 pcs young coconut (juice & meat)
  • 200 grams fresh oyster mushrooms, sliced
  • peppercorns & salt to taste
  • 1 tablespoon fish sauce (patis)
  • a bunch of fresh spinach or malunggay leaves

Procedures:

  • Beat canola oil then saute garlic, onion and ginger.
  • Be careful not to burn ’em, or you will have a burnt flavor soup.
  • Toss in all the chicken pieces then pour a tablespoon of fish sauce.
  • Saute until the chicken meat releases its own juice without adding water. stir often.
  • Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
  • Scrape the young coconut meat and mix it with the chicken.
  • Drop about 7 to 10 pieces of peppercorns.
  • Simmer for another 10 minutes.
  • Put the sliced fresh oyster mushrooms into the simmering soup.
  • Let boil for another 3 minutes.
  • Add in the spinach leaves, and continue to simmer for another minute.
  • Season with salt to taste.

 

 

Spicy Chili Chicken Wings

Spicy Chili Chicken Wings

Spicy Chili Chicken Wings

 

 

Ingredients
  • 20 chicken wings (tips removed), rinsed and patted dry
  • 1½ cups rice or cider vinegar
  • 1 cup sugar
  • ¾ cup ketchup
  • 6 tablespoons Chinese plum sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds
  • 3 tablespoons finely minced fresh ginger
  • 1 teaspoon salt, or to taste
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons chopped cilantro, for garnish
 
Instructions
  1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
  2. Preheat the oven to 350ºF.
  3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
  4. Place the chicken wings in a large bowl and toss well with 1½ cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

 

 

Asian BBQ Pork Baby Back Ribs

Asian BBQ Pork Baby Back Ribs

Asian BBQ Pork Baby Back Ribs

 

Ingredients
  • 1 (2½ to 3 lbs.) slab baby back ribs
  • 1 large red onion, chopped
  • 2 teaspoons minced garlic
  • ¾ cup Teriyaki sauce
  • 1 tablespoon minced ginger
  • 1 teaspoon five spice powder
  • 1 cup chicken broth
Barbecue sauce ingredients:
  • ½ cup hoisin sauce
  • 2½ tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • ½ teaspoon sesame oil
  • ⅛ teaspoon five spice powder
  • 1 tablespoon sesame seeds
  • A pinch of ground black pepper
Instructions
  1. Clean the baby back ribs and remove the layer of white membrane at one side. Slice the slab into 3 to 4 pieces.
  2. Arrange the ribs in a resealable bag and then add the Teriyaki sauce. Remove the air in the bag, seal, and marinate for at least 1 hour.
  3. Arrange the marinated baby back ribs, onion, ginger, garlic, five spice powder, and chicken broth in a slow cooker. Set the cooker to high and slow cook for 3 hours.
  4. Make the asian barbecue sauce by combining the barbecue sauce ingredients. Set aside.
  5. Carefully remove the baby back ribs from the slow cooker. Gently rub-of the onion and other ingredients used in the slow cooker from the ribs. Arrange in a baking tray lined with aluminum foil.
  6. Pre-heat the oven to 350F. Brush the barbecue sauce all over the ribs. Leave some sauce for later use. Bake for 15 minutes.
  7. Remove from the oven and brush the remaining sauce. Serve!

Pork Boneless Lechon Belly

Pork Boneless Lechon Belly

Ingredients

1.5 kg pork belly slab, skin on
3 whole garlic bulbs, peeled and roughly chopped
½ cup oregano leaves, washed then chopped
3 red onions, peeled and chopped around 4 – 5 lemongrass stalks, sliced the zest from 1 lemon
juice from 1 lemon
a little over 1/8 cup salt, plus more for an even rub around the pork
4 tablespoons crushed black pepper

Instructions

Combine all the aromatics in a bowl and mix well. Lightly mash everything together with the back of a spoon.

Alternatively, use a food processor to bring everything together with only around 2-3 pulses.

With the skin side down, rub the mixture all over the meat.

Roll the slab, carefully invert the meat and secure it with butcher’s twine. It’s okay if there are a few pieces of herbs that fall off, you can place it back later.

Rub coarse salt all over the meat, including the skin. With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling.

Transfer it to a roasting fitted with a rack and the bottom lined with foil. Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.

Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.

Afterwards, increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour. When done, remove from the oven and allow to cool a bit before slicing.

Adobong Pusit (Squid Adobo)

Adobong Pusit (Squid Adobo)

Adobong Pusit (Squid Adobo)

 

Ingredients
  • 1 kilo (2.2 pounds) small squid
  • 2 cloves garlic
  • 2 chopped tomatoes
  • 1 small sibuyas (sliced onion)
  • 5 dahon ng laurel (dried bay leaves)
  • 2 tablespoons toyo (soy sauce)
  • ¼ cup sukang puti (vinegar)
  • ¾ cup water
  • 2 tablespoons sugar
  • cooking oil
  • salt and pepper
Instructions
  1. Heat the cooking oil.
  2. Add the garlic, onion, and tomato. Cook it for 3 minutes.
  3. Add water, laurel, and soy sauce. Boil
  4. Add squid. Cook for 1 minute.
  5. Add sugar and vinegar. Wait for it to boil.
  6. Put salt and pepper.