Abuela’s Picadillo Recipe

Abuela's Picadillo

Abuela’s Picadillo

Ingredients

1 h 22 m8 servings 378 cals

  • 2 pounds lean ground beef
  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 (8 ounce) cans tomato sauce
  • 2 cups water
  • 1/2 cup red cooking wine
  • 3 tablespoons hot sauce (such as Louisiana®)
  • 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground bay leaf
  • 3 ounces Spanish-style olives
  • 1 teaspoon salt, or to taste
  • 1 small butternut squash, peeled and cut into cubes

Directions

  • Prep 15 m

  • Cook 1 h 7 m

  • Ready In 1 h 22 m

  1. Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
  2. Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
  3. Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  4. Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
 Footnotes
  • Cook’s Notes:
  • Use another type of squash if butternut is not available.
  • Substitute a pinch of saffron or a dash or yellow food coloring for the sazon packet if preferred.

 

Credit to: allrecipes.com

Chicken Adobo Recipe

Chicken Adobo Recipe - Philippines Food Recipes

Chicken Adobo Recipe

Lazada Philippines

Ingredients
  • 2 pounds. chicken, cut into serving pieces
  • 1 and half tablespoon white sugar
  • 3 pieces dried bay leaves
  • 3 cloves garlic, crushed
  • 4 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 and half cup cooking oil
  • 1 to 2 cups water
  • Salt and whole peppercorn

Lazada Philippines

Instructions
  1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
  2. Place the cooking oil in a pan and apply heat
  3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
  4. Pour-in the remaining marinade and add water. Bring to a boil
  5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
  6. Add vinegar. Stir and cook for 10 minutes.
  7. Put-in the sugar, and salt. Stir and turn the heat off.

Garlic Butter Shrimp Recipe

Garlic Butter Shrimp

Garlic Butter Shrimp

Lazada Philippines

Ingredients
  • 2 lbs shrimp
  • 4 tablespoons garlic, minced
  • 2 tablespoons parsley, finely chopped
  • 1 and half cup butter
  • salt and pepper to taste
  • 1 cup lemon soda

Lazada Philippines

Instructions
  1. Marinate the shrimp in lemon soda for about 10 minutes
  2. Melt the butter in a pan and heat it up until hot enough to cook the garlic
  3. Add the garlic and cook until the color turns light to golden brown
  4. Put-in the shrimp and then cook until the color turns orange.
  5. Pour-in the remaining lemon soda. Let the liquid evaporate completely.
  6. Sprinkle the parsley.
  7. Add some ground black pepper and salt as needed.

 

Lazada Philippines

Crab and Pork (Siomai)

Crab & Pork Siomai

Crab & Pork Siomai

Ingredients
  • 2 lbs ground pork
  • 12 ounces crab meat
  • 3 tbsp sesame oil
  • 1 large egg
  • 1 medium sweet onion, minced
  • 1 cup minced carrots
  • 1 pack won ton wrapper
  • ½ teaspoon ground black pepper
  • 2 tsp salt
  • Cooking oil spray
  • 5 cups water (for steaming)
Instructions
  1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
  2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
  3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
  4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
  5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
  6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
  7. Pour the water into the steamer and let boil.
  8. Steam the crab and pork shumai for 20 to 25 minutes.
  9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.

 

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Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Recipe

Shrimp and Pork Siomai Ingredients:

  • 1 teaspoon salt1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:

  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Chilli Paste:

  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced

Instructions:

  • Mix all the ingredients for the filling in a bowl.
  • Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
  • Meanwhile, boil water and brush steamer with oil.
  • When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
  • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Wrapper:

  • Beat egg and mix with flour till free of lumps.
  • Bring water, cooking oil and salt to a boil, then pour in flour.
  • Remove from heat and beat until mixture forms a ball.
  • Divide the dough into 1 1/4 -inch balls.
  • Roll each ball on a floured board until paper thin. Set aside.
  • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

Chilli Paste:

  • Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Crispy Cheddar Chicken

crispy-cheddar-chicken

Crispy Cheddar Chicken

INGREDIENTS

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

INSTRUCTIONS
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the
mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges
of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until
the sauce is nice and hot. Serve over the chicken. Enjoy!

Pinoy Shawarma Rice

Pinoy Shawarma Rice

Pinoy Shawarma Rice

INGREDIENTS
Beef tapa
Shawarma rice
Oil for cooking tapa
Cucumber salad
Garlic yogurt sauce

For Beef Tapa
500 g beef sirloin, tapa cut
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp garlic powder
1/2 tsp black pepper
Bird’s eye chili, optional

For Cucumber Salad
1 pc cucumber, seeded, halved & sliced thinly
4 pcs tomato, seeded, sliced
1 medium white onion mince and cubed
shredded cabbage

For Garlic Yogurt Sauce
1 small tub yogurt (125ml)
1/4 tsp garlic powder
1/4 tsp minced fresh garlic
1/8 tsp salt

For Shawarma Rice
2 cups long grain rice (Jasmine or basmati)
2 cups water
1/4 cup margarine
1/2 tsp kasubha (crocus in english or dried safflower)

INSTRUCTIONS
1. Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.
2. Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.
3. Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would.
4. Once cooked, fluff rice to distribute color. Set aside and keep warm.
5. In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.
6. Pan fry marinated tapa in oil until browned. Chop into pieces.
7. To assemble, put rice on plate, cucumber salad on the side.
8. Top minced tapa over rice.
9. Drizzle garlic yogurt sauce all over the beef & rice. You can also combine drops of hot sauce over your garlic sauce if you like it spicy.