Filipino-Style Pineapple Glazed Hamon Recipe

Filipino-Style Pineapple Glazed Ham

Filipino-Style Pineapple Glazed Ham

INGREDIENTS
  • 1 (about 7 to 8 pounds) fully cooked, bone-in ham
  • 6 cups pineapple juice
  • 3 cups Sprite or 7-up
  • 2 cups dark beer
  • 1 cup brown sugar
  • 2 tablespoons salt
  • 20 to 30 whole cloves
For the Pineapple Glaze
  • 2 cups poaching liquid (from boiling the ham)
  • ¾ cup brown sugar
  • ¼ cup yellow mustard
  • 1 cup crushed pineapple
INSTRUCTIONS
  1. In a deep pot, combine pineapple juice, beer, Sprite, sugar and salt. Stir until dissolved. Add ham and about 6 to 8 pieces of the cloves, making sure ham is fully submerged in the liquid. Over medium heat, bring to a boil. Cover, lower heat and continue to cook for about 1 hour. Allow to slightly cool and refrigerate overnight.
  2. Drain ham, reserving about 2 cups of the poaching liquid. Allow meat to stand for about 1 hour or until it reaches room temperature. With a knife, score the surface fat in a diamond pattern at about ¼-inch deep and 1-inch apart. Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of ham.
  3. With a pastry brush, liberally brush ham with ¾ of the pineapple glaze. Arrange ham in a roasting rack and bake in a 325 F oven for about 1 hour to 1-1/2 hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze. At the last 5 minutes of cooking, increase temperature to 400 F and bake until nicely browned.
  4. Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.
For the Pineapple Glaze
  1. In a sauce pan over medium heat, combine reserved poaching liquid, sugar, mustard and crushed pineapples. Stir until sugar is dissolved. Cook, stirring occasionally, until liquid is reduced and thickened.
NOTES
If ham is getting too brown before recommended temperature is reached, tent with a foil.
Credit to: kawalingpinoy

 

 

Advertisements

Chicken Potato Salad

Chicken Potato Salad

Chicken Potato Salad

INGREDIENTS
  • 4 to 6 large potatoes
  • ½ pound chicken breast or thigh meat, boneless and skinless
  • 1 medium carrot, peeled and diced
  • 3 hard boiled eggs, peeled and coarsely chopped
  • 1 small onion, peeled and diced
  • 1 cup crushed pineapple, drained
  • ¼ cup sweet pickle relish
  • ½ cup ham, cubed
  • 1 cup mayonnaise
  • ¼ cup sweetened condensed milk
  • salt and pepper to taste
INSTRUCTIONS
  1. Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water (you can slightly salt the water if you wish) to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite. Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
  2. In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred. Set aside.
  3. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
  4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions, pineapple, pickle relish, ham, mayonnaise and sweetened condensed milk. Gently stir together until evenly distributed. Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Credit to: kawalingpinoy

Popcorn Chicken Recipe

Pop Chicken

Pop Chicken

Ingredients

  • 1 lb. boneless chicken breasts, cubed
  • 2 raw eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 1/2 cups cooking oil

Cooking Procedure

  1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10 minutes.
  2. Meanwhile, combine the all-purpose flour, garlic powder, and chili powder in a Ziploc bag. Shake to mix.
  3. Dip the chicken pieces in the beaten egg, and then put the first batch in the bag with the flour mixture. Shake well to coat.
  4. Heat the cooking oil in a deep cooking pan. When the oil becomes hot, put-in the flour coated chicken one-by-one. Continue frying in low to medium heat until the color turns light to golden brown.
  5. Remove chicken popcorn from the pan and place in a plate lined with paper towels.
  6. Serve with Ketchup or Mayonnaise.

Credit to: panlasang pinoy

Fried Ham and Cheese Roll

Ham and Cheese Bread Roll

Ham and Cheese Bread Roll

Ingredients
  • 8 slices of bread
  • 4 ounces ham, sliced into thick strips
  • 3 ounces Velveeta cheese, sliced into thick strips
  • ¼ cup pimento strips
  • ¾ cup Panko bread crumbs
  • 2 medium eggs, beaten
  • 2 cups cooking oil
Instructions
  1. Remove the dark ends of the sliced bread.
  2. Heat the cooking oil in a cooking pot.
  3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your palm until the bread becomes flat.
  4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is covered. Secure with a toothpick.
  5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until everything is covered with crumbs.
  6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
  7. Arrange the fried rolls in a plate line with paper towels.
  8. Serve as a snack or slice into pieces and serve as an appetizer.

Credit to: PanlasangPinoy

Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

INGREDIENTS

For the batter:
3 large eggs
500 grams all purpose flour
250 grams white sugar
1/4 cup baking powder
1 cup powdered milk
3 tablespoons butter, melted and cooled
2 1/2 cups water

For the filling:
500 grams flaked pork
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 cup water
1/2 cup white sugar
1 teaspoon cornstarch
1/2 cup soy sauce
1 piece star anise
1 piece laurel leaf
For the toppings:
Cheddar cheese, sliced
4 salted eggs, sliced

PROCEDURE

Making the batter:

  1. In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
  2.  Add in the eggs and butter then mix until well blended. Set aside.

Making the filling:

  1. In a pan, heat oil and saute garlic until aromatic. Add flaked pork and cook for 3 minutes, stirring often. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
  2. Once filling is ready, discard anise and laurel. Set aside.

Assembling:

  1. Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
  2.  In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling. Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.
  3.  Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.

 

Credit to: thetummytrain

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients
  • 3 lbs. beef shank
Ingredients for boiling
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 cups water
  • 1 yellow onion, wedged
Ingredients for sauteeing
  • 1 yellow onion, minced
  • 4 cloves garlic, crushed
  • 1 thumb ginger, minced
  • 4 tablespoons brown sugar
  • 4 to 5 pieces star anise
  • 3 tablespoons cooking oil
  • 4 tablespoons soy sauce
  • 3 cups garlic fried rice.
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).

Cheese Sticks

Cheese Sticks

Cheese Sticks

Ingredients
  • 7 ounces cheddar cheese , sliced into individual strips (I used pinoy cheese for this recipe)
  • 30 pieces spring roll (lumpia) wrapper
  • 1 cup cooking oil
Instructions
  1. Wrap the cheeses in spring roll wrapper
  2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to save oil)
  3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of the spring roll wrapper turns golden brown.
  4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil to drain.
  5. Serve with mayonnaise and ketchup dip. Share and enjoy!

Credit to: Panlasang Pinoy