Pork Burger Steak with Mushroom Gravy Recipe

Pork Burger Steak with Mushroom Gravy

Pork Burger Steak with Mushroom Gravy

Ingredients
Pork Patty
  • 1 lb. ground pork
  • ½ cup chopped green onions
  • 1 medium yellow onion, minced
  • 1 egg
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 tablespoons cooking oil
  • 1 ½ cups beef broth
Mushroom gravy
  • ¼ cup butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon beef powder
  • 1 ¾ cup beef broth
  • a dash of ground black pepper
  • salt to taste (optional)
  • 7 oz. canned button mushrooms, sliced
Instructions
  1. Make the patty by combining all the pork patty ingredients in a large bowl, except for the cooking oil and beef broth. Mix well. Scoop ¼ cup of the mixture and roll into balls using your hands. Gently press to form the patties.
  2. Heat cooking oil in a wide pan
  3. Once the oil gets hot, pan fry one side of the pork burger patty in low to medium heat for 3 minutes. Flip the patty to cook the other side for another 3 minutes.
  4. Pour the beef broth in the pan. Cover the pan and continue to cook for 3 to 5 minutes or until the liquid almost dries out, but not completely. Turn the heat off and transfer to a plate. Let the burger soak on the remaining liquid.
  5. Prepare the mushroom gravy by melting butter in a saucepan.
  6. Add the flour and stir. Cook in low to medium heat while constantly stirring until a brown lump is formed.
  7. Pour-in beef broth. Stir.
  8. Add the beef powder and cook while stirring constantly until the texture becomes thick. Add more beef broth or water if needed.
  9. Sprinkle some ground black pepper and then add the mushrooms. Cook for 3 minutes. Taste the gravy and decide if salt is needed.
  10. Arrange the pork burger steak patties on a serving plate. Top with mushroom gravy.

Cilantro Lime Chicken

 

Cilantro Lime Chicken

Cilantro Lime Chicken

 

Ingredients:

4 pieces boneless chicken breasts

1/2 cup cilantro, chopped

2 tablespoons lime juice

1/4 cup extra virgin olive oil

1 tablespoon garlic, minced

2 teaspoons salt

1 teaspoon ground black pepper

Procedure:

1. In a mixing bowl, combine cilantro, lime juice, olive oil garlic, salt, and ground black pepper.

2. Put-in the chicken breasts and coat with the mixture. Marinate for at least 3 hours. Note: It will be better to marinate the chicken overnight. This can be done by covering the bowl with cling wrap and refrigerate.

3. Grill the chicken breasts for about 6 to 8 minutes per side or until each side is done. Do not grill for too long as the juices may dry-out.

4. Transfer to a serving plate then serve.

 

Lechon Carajay Recipe

Lechon Carajay Recipe

Lechon Carajay Recipe

 

Ingredients
  • 2 lbs. pork belly
  • 6 pieces dried bay leaves
  • 6 cloves garlic, peeled
  • 1 medium red onion, sliced
  • 6 tablespoons salt
  • ½ tablespoon garlic powder
  • ½ teaspoon ground black pepper
  • 5 to 6 cups water
  • 4 to 5 cups cooking oil, for deep frying
Instructions
  1. In a cooking pot, bring water to a boil.
  2. Put-in the garlic, onion, dried bay leaves, and 3 tablespoons of salt. Let boil for 3 minutes.
  3. Add the pork belly. Cover and boil in medium heat for 40 minutes.
  4. Remove the boiled pork belly from the cooking pot and place in a clean plate. Let it cool down for a few minutes.
  5. Rub the remaining salt along with the garlic powder and ground black pepper all over the belly slices. Cover the belly and refrigerate for at least 2 hours (this will let the meat absorb the flavors from the rub).
  6. Heat cooking oil in a large cooking pot or a deep fryer. Once the oil gets hot (around 375F), start to deep fry the pork belly per batch. Cook it until the color turns golden brown and the skin gets crisp. Note: be extra careful during this step.
  7. Remove the belly from the fryer and let the excess oil drip.
  8. Slice the deep fried lechon carajay into bite sized pieces. Arrange in a serving plate and serve with a dip composed of chopped onion, soy sauce, vinegar, and chili peppers.

 

 

Chicken Barbecue

Barbecue Chicken

Barbecue Chicken

 

Ingredients
  • 4 pieces chicken leg quarters, cleaned
  • ½ cup soy sauce
  • 1 piece lemon or 4 pieces calamansi
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup banana ketchup
Instructions
  1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana ketchup, salt, and ground black pepper in a bowl. Stir to mix.
  2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
  3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
  4. Remove the chicken from the bag and transfer the remaining marinade to a bowl.
  5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
  6. Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
  7. Remove from the grill and transfer to a serving plate.
  8. Serve with steamed rice.

 

Sweet and Sour Sauce Recipe

Sweet and Sour Sauce Recipe

Sweet and Sour Sauce Recipe

Ingredients
  • 4 tablespoons brown sugar
  • 2½ tablespoons tomato ketchup
  • ⅓ cup rice vinegar or white vinegar
  • ½ teaspoon soy sauce
  • 2 teaspoon cornstarch, dissolved in 5 teaspoons of water
Instructions
  1. Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
  2. Mix the combined ingredients using a balloon whisk or fork.
  3. Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.
  4. Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
  5. Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

 

 

 

 

 

 

Nilasing na Hipon (Fried Shrimp Marinated in Wine)

Nilasing na Hipon

Nilasing na Hipon

Ingredients
  • 1 pound shrimp, head and shell on
  • ¾ cup all purpose flour
  • ¼ cup Shao Xing Cooking wine
  • ¼ teaspoon ground black pepper
  • 1½ teaspoons garlic salt
  • ¼ teaspoon ground cayenne red pepper
  • 3 tablespoons cornstarch
  • 1½ cups cooking oil
Instructions
  1. Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
  2. Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
  3. Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
  4. In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
  5. Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
  6. Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
  7. Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
  8. Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
  9. Arrange in a serving plate and serve with spicy vinegar.

Filipino Lumpia

Filipino Lumpia

Filipino Lumpia

Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Instructions

  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.