Bacolod Chicken Inasal

Bacolod Chicken Inasal

Bacolod Chicken Inasal

INGREDIENTS:

  • 1 kilo chicken; breast and wings preferred
  • 4 stalks lemon grass; cut into short, thin strips
  • 1 lemon; juice extracted
  • 1 lime; juice extracted
  • 4 cloves garlic; crushed
  • 2 tablespoons 7-Up or Sprite soda
  • ground black pepper
  • 1/4 cup annatto seeds
  • 2 tablespoons butter
  • chili pepper flakes (optional)
  • skewers for grilling (or barbeque stick)
  • salt to taste
  • cooking oil

Procedures

  1. In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside.
  2. Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
  3. Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.
  4. Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.

Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two.

 

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Stir Fried Crabs with Ginger and Scallions

Stir Fried Crabs with Ginger and Scallions

Stir Fried Crabs with Ginger and Scallions

 

Ingredients:

4 lbs crabs
1  1/2 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 tablespoon cornstarch
1/2 cup water
1 cup scallions chopped
2 to 3 tablespoons ginger, minced
2 teaspoons garlic, minced
3 cups cooking oil

Procedure

1. In a bowl, combine oyster sauce, sesame oil, salt, ground black pepper, sugar, garlic, cornstarch, and water. Mix well then set aside.
2. Pour cooking oil in a wok or frying pan then apply heat.
3. Deep-fry the crabs for 3 minutes. Remove from the wok and place in a container letting excess oil to drip.
4. On the same wok, remove cooking oil until about 2 tablespoons are left. Sauté ginger and scallions for 2 minutes.
5. Put-in the deep-fried crabs and pour the sauce mixture (mixed ingredients in number 1). Stir and cook for a minute.
6. Turn-off heat then transfer to a serving plate.

Crispy Bicol Express

Crispy Bicol Express

Crispy Bicol Express

 

Ingredients
  • 3 lbs. pork belly
  • 1 (45 g) pack Knorr Ginataang Gulay Mix
  • 3 to 4 pieces long green pepper, sliced
  • Red and green chilli’s, chopped, as needed
  • 3 tablespoons alamang
  • 1 thumb garlic, sliced into thin strips
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • ¼ teaspoon ground black pepper
  • 3 to 4 cups cooking oil
  • 8 cups water

Instructions

  1. Pour water in a cooking pot. Let boil.
  2. Add pork belly. Continue to cook for 30 minutes. Remove the pork belly. Let it cool down.
  3. Meanwhile, prepare the Bicol express sauce by adding Knorr Ginataang Gulay Mix into the remaining water in the cooking pot. Stir until well blended.
  4. Add the onion, ginger, and garlic. Let boil.
  5. Add the long green chili pepper and Thai chili. Stir. Cook for 3 minutes.
  6. Put the alamang into the cooking pot. Stir.
  7. Season with ground black pepper. Continue to cook until the sauce reduces to half. Set aside.
  8. Continue to prepare the pork belly by rubbing salt all over it. Let is stay for at least 10 minutes.
  9. Heat oil in a deep cooking pot or deep fryer. Once the oil reaches 330F, deep-fry the pork belly for 8 minutes. Let it rest for 5 minutes. Put it back into the pot or deep fryer and continue to deep fry for 3 to 5 minutes.
  10. Remove from the pot. Slice. Arrange in a serving plate. Top with Bicol Express sauce.
  11. Serve. Share and enjoy!

Picadillo Recipe

Picadillo

Picadillo

Ingredients

Picadillo Soup

  • 1small onion, peeled and chopped
  • 2cloves garlic, peeled and minced
  • 2medium potatoes, peeled and cubed
  • salt and pepper to taste
  • 1tablespoon canola oil
  • 1pound ground beef
  • 3large Roma tomatoes, chopped
  • 1tablespoon fish sauce
  • 2cups water or beef broth

Picadillo Stew

  • 1tablespoon fish sauce
  • 1cup tomato sauce
  • 1/2cup crushed tomatoes
  • 1tablespoon canola oil
  • 1onion, peeled and chopped
  • 2cloves garlic, peeled and minced
  • 1 1/2pounds ground beef
  • 1/2cup water or beef broth
  • 2medium potatoes, peeled and cubed
  • 2medium carrots, peeled and cubed
  • 2tablespoons raisins
  • salt and pepper to taste

Instructions

Picadillo Soup Version

  1. In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
  2. Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
  3. Add fish sauce and cook for about 1 to 2 minutes.
  4. Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.
  5. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
  6. Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.

Picadillo Stew Version

  1. In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
  2. Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
  3. Add fish sauce and cook for about 1 to 2 minutes.
  4. Add tomato sauce and crushed tomatoes.
  5. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
  6. Add potatoes, carrots, raisins. Cover and continue to simmer for about 3 to 5 minutes or until tender.
  7. Continue to cook until sauce is reduced and thickened. Season with salt and pepper to taste.

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients
  • 3 lbs. beef shank
Ingredients for boiling
  • 6 cups water
  • 1 yellow onion, wedged
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt

Ingredients for sauteeing
  • 4 to 5 pieces star anise
  • 3 tablespoons cooking oil
  • 4 tablespoons soy sauce
  • 3 cups garlic fried rice.
  • 1 yellow onion, minced
  • 4 cloves garlic, crushed
  • 1 thumb ginger, minced
  • 4 tablespoons brown sugar

Instructions
  1. Pour water into a pressure cooker. Let boil,
  2. Add wedged onion, ground black pepper, and salt.
  3. Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
  4. Remove the beef shank. Set the beef stock aside.
  5. In a clean pot, heat oil.
  6. Saute garlic, onion, and ginger.
  7. Add the boiled beef shank. Cook for 1 minute.
  8. Pour soy sauce and 1¾ cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
  9. Add star anise. Cook for 12 minutes. Remove the star anise from the pot.
  10. Add brown sugar. Stir. Cook for 3 to 5 minutes.
  11. Add salt and ground black pepper to taste.
  12. Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup).

 

Baked Tahong With Sweet Chili-Mayo Topping

Baked Tahong With Sweet Chili-Mayo Topping

Baked Tahong With Sweet Chili-Mayo Topping

INGREDIENTS
24 pieces large green mussels (half shell)
2 tablespoons sweet chili sauce
1 cup mayonnaise
1 tablespoon green onions, chopped
½ cup Cheddar cheese, shredded
juice from one lime

INSTRUCTIONS

  1. Remove any beard, grit and dirt from mussels. Wash well, drain and pat dry.
  2. In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions and lime juice.
  3. Spoon about 1 teaspoon of mayo-chili mixture on mussels and arrange in a single layer on a baking sheet. Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve hot.

Rellenong Hipon

Rellenong Hipon

Rellenong Hipon

Lazada Philippines

Ingredients

1 pound large shrimps (31-35 count)
1/4 teaspoon pepper
1/4 lbs ground pork
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup water chestnuts, chopped
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon soy sauce
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil

Lazada Philippines

Instructions

  1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp’s back to the tail. With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it lies flat. Make a small incision on the inside of the shrimp close to the tail.

  2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.
  3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.

  4. On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.

  5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready to fry.

  6. In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.

  7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden, crisp and cooked through.

  8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.