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Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes or less | Serves: 10 Lunch » Pork » Filipino Visual Recipe By: honeygurl BARBEQEU Ingredients:

Filipino Dishes

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Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes or less | Serves: 10Lunch » Pork » Filipino

Visual Recipe By: honeygurl

BARBEQEU

Ingredients:

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This is how we do our barbecue. Strips of pork marinated in a sweet and sour marinade. Skewered and grilled. The most typical type is pork bbq

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Step 1:

Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade .

Step 2:

Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.

Step 3:

Make sure you soaked your skewers to prevent them from burning when on the grill.Step 4:

Skewer the meat.

Step 5:

Boil the marinade until it's reduced to half. Transfer into a bowl and mix in some oil. I prefer using half regular cooking oil half sesame oil. For this recipe I used about 2 tbsp of each type of oil. Mix them well. This would be a good glaze as we grill the bbq.

Step 6:

Grill the bbq over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color.

Step 7:

My dipping sauce would just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar. Enjoy your Filipino BBQ.

Bistek - Filipino Beef Steak

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Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes or less | Serves: 6Lunch » Beef » Filipino

Ingredients:

1/2 kilo sirloin steak, sliced thin1/2 cup soy sauce1/4 cup lime juice1 teaspoon sugargarlic minced2 medium sized potatoes cut into wedges3 medium size onions cut into ringspepper to taste

Step 1:

Mix lime juice, soy sauce, sugar, pepper and half of the minced garlic to make the marinade.

Step 2:

Pour the marinade over the beef . Let sit for about 30 minutes.

Step 3:

Heat some oil in the pan and fry the potatoes till golden brown.Step 4:

Set aside.

Step 5:

In the same pan saute the remaining garlic. add in the marinated beef and stir fry till brown.

Step 6:

Pour a little bit of the marinade diluted in some water and simmer to make sauce. When beef is tender add in the potatoes and onion rings.

Step 7:

Essex Style English Sirloin Steak

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Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 1Lunch » Beef » EnglishVisual Recipe By: sanch

Ingredients:

sirloin steakpeppercorn saucepotato wedgesonion ringshash brownspeasolive oil

Step 1:

Open can of peas.

Step 2:

Put sirloin steak

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Step 3:

Turn it over once lightly browned.Step 4:

Put the peppercorn sauce powder into bowl and add soya milk.

Step 5:

Empty peas into pan.

Step 6:

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Step 7:

Put onion rings, hash browns and potato wedges onto oven tray and bake 220 degrees celcius, gas mark 6 for 30 mins turning once.

Step 8:

Let the meat brown.

Step 9:

Turn it over until much darker.. bring peas and peppercorn sauce to the boil.

Step 10:

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The potatoes are ready.

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Step 11:

Put everything on a plate and serve

Step 12:

Easy Meatballs

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Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 4Dinner » Beef » Italian

Ingredients:

I like Italian stuff...okay let's face it, I LOVE all things Italian: the country (Tuscany is just beautiful), the language (how romantic), the food (delicious), and even though I try to lead a simple life - I "ooh" and "ahh" over Furla handbags!

Ahem, back to the food...

2 lbs ground beef or turkey1 c. bread crumbs2 eggs1/2 c. milk1 tbs. Worcestershire saucevarious spices to your taste (I used garlic powder , onion powder, and basil - about 1 - 2 tbs each)

Yesterday I thought I’d try a simple and easy meatball recipe (that my brain whipped up...go me!):

Step 1:

Combine all ingredients in large bowl.

Step 2:

Mix thoroughly by hand.

Step 3:

Shape into 1 - 2 inch balls on baking sheet or pan - notice that I used aluminum foil for easy cleanup.Step 4:

Bake at 350 degrees Fahrenheit for 20-25 minutes (or until done).

Step 5:

Plate your easy meatballs and serve.

Step 6:

Chicken Adobo - Filipino Dish

Prep Time: 2 - 3 hours | Cook Time: 30 minutes - 1 hour | Serves: 6

Dinner » Chicken » Asian

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Ingredients:

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Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any

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Step 1:

Chop the onion and garlic.

Step 2:

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Fully chopped:

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Step 3:

Get out your soy sauce and vinegar.Step 4:

Add the soy sauce and vinegar to our chicken. Go ahead and toss in those onions and garlic, too.

Step 5:

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Next step is to take your salt, ground peppercorns, and bay leaves .

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Step 6:

Add 1/4ts peppercorns (crushed), 1/4ts salt and 2 bay leaves to the pot.

Step 7:

Mix it all up very well.

Step 8:

And then cover it. We need to let this marinate for 1-3 hours.

Step 9:

Two and a half hours seems fine to me. Let's get this baby cooking. Bring 'er up to a boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)

Step 10:

Almost done:

Step 11:

Serve in a bowl with some of the sauce. Ideal sidedishes are steamed rice, and veggies (not pictured.)

That's all there is to making chicken adobo. I hope you all enjoy this simple (but excellent!) Filipino dish.

Vegetarian Stir FryPrep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 3

Dinner » Vegetable Dish » Asian

Ingredients:

A single green, orange, and red bell pepper2 full zucchinisHalf an onionA head of broccoli14-16 pieces of asparagus2 cloves of garlic1/2lb of firm tofu

Spices:Wok oil (this is flavored oil, but any light oil is fine)Low-Sodium Soy Sauce Rice vinegarRice wineOreganoBlack pepperGinger Sesame seeds (optional)

Step 1:

First step is the most time consuming, chop up all of the vegetables.

Step 2:

Remember, a well cut pepper should come straight out.

Step 3:

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If you use the amount of vegetables I listed above, you should get an amount similar to this:Step 4:

The leftover trash rinds etc, dispose of them.

Step 5:

Go ahead and add the oil to the wok and put it on a low heat, just to get the oil to a less viscous state and get your wok warmed up.

Step 6:

Mince your cloves of garlic, and cut your tofu into small cubes.

Step 7:

Make sure to store your tofu in fresh water! Tofu is only good for a few days after you open it, and if you don't use the rest by tommorow, you have to change out this water.

Step 8:

Place your tofu in the wok along with the garlic. Add 1 teaspoon of rice wine and 2 teaspoons of rice vinegar.

Step 9:

Add oregano, black pepper, and ginger, I add these visually to my taste, so do so accordingly for your own tastes. Increase heat to medium and sautee for a couple minutes.

Step 10:

Add 2 tablespoons of soy sauce, increase the heat to maximum, then let sautee for a minute.

Step 11:

Add the veggies! Place another teaspoon of rice wine in at this point if you would prefer a slightly less tangy stir fry.

Step 12:

Add in additional oregano, black pepper, and ginger along with sesame seeds, and stir.

Step 13:

Once your stir fry reaches this stage (3 or so minutes), you should notice a few things. One, the brocolli should start to shrink together, the

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onions should become less crisp, and the asparagus is at the point of no return. You can keep cooking if you really want to infuse the taste here, but you do so at the cost of mushy asparagus. The general rule of doneness still applies here, taste a few of the vegetables and see what you think.

Step 14:

Serve it and enjoy! This is enough to easily feed a few hungry mouths around, or one really hungry person. As always, make sure to strain the stir fry well before placing in a serving dish, otherwise the bottom will sit in liquid and turn to mush before you get to it.

Note, if anyone is wondering, I am using a cutting board. After dealing with too many wooden boards I finally just purchased a tempered glass cutting board. Not only does this make it easier to clean in the event you spill something, but its much less prone to retaining bacteria.

Lechon Kawali (Pan-Roasted Pork)

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Wednesday 7 Jun 2006Lechon Kawali (Pan-Roasted Pork) is my mom’s favorite Filipino food dish. When I have a time to cook back then, she’ll request me to make some. She even asked the recipe so that whenever she craves for it, she can cook lechon kawali (pan-roasted pork) by herself.

I miss my mom …

Ingredients :

Pork· 1-1/2 lb. pork liempo (pork belly), cut into serving pieces · 4 cloves garlic, crushed · 1/4 tsp. pepper or 1 tsp. peppercorns· 2 tbsp. salt · water, for boiling · oil, for frying

Sauce· 1 tbsp. soy sauce · 2-1/2 tbsp. vinegar· 1 clove garlic, minced · chili peppers (optional)

(Cooking Conversion Chart) Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.

2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.

3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.

4. Drain on paper towels.

5. Mix together all ingredients for the sauce.

6. Serve with chopped lechon kawali. CommentBeef and Asparagus Stir-fry

Ingredients :

· 1 lb. beef flank or boneless sirloin steak· 1 tbsp. vegetable oil· 1 tsp. cornstarch· 1 tsp. salt· 1 tsp. sugar· 1 tsp. soy sauce · dash of white pepper

· 4 oz. snow peas (pea pods)· 1 lb. asparagus · 2 green onions (with tops)· 1/4 cup chicken broth (or cold water)· 2 tbsp. cornstarch · 2 tbsp. oyster sauce· 1 tsp. sugar

· 3 tbsp. vegetable oil· 1 tsp. finely chopped gingerroot· 1 tsp. finely chopped garlic

· 2 tbsp. vegetable oil

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· 1 tsp. salt· 2 tbsp. dry white wine · 1/2 cup chicken broth

(Cooking Conversion Chart) Cooking Procedures :

1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.

2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.

3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.

4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.

5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.

6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.

7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve

Beef with Mushroom and Cauliflower Stir-fry

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Wednesday 14 Jun 2006Beef with mushroom and cauliflower stir-fry is one of my favorite Chinese food recipes that I usually cooked for my family.

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But, I would like to share something about the meat here in Canada. I've noticed that all meat here in Canada particularly the beef is very tender. I’ve learned that there are many ways of aging meats shortly after an animal is slaughtered. The most common is Cryovac-aged. In this process the carcass is broken down into smaller cuts that are vacuum-packed in moisture-vapor-proof plastic bags and aged under refrigeration. The removal of oxygen reduces mold, bacterial growth and fat rancidity, while allowing enzymatic action to continue. Aging does not affect quality grading, but it can affect quality eating. It contributes to the tenderness and flavor.

I've also read that grades (Prime, Choice and Good) are important to most of the cook because they influence the choice of cooking method. Higher grades are juicer and tenderer than lower grades. But a good cook can create a palatable dish from any grade of meat by choosing an appropriate way to cook it. Prime grade is the highest in quality as well as in price. It has a good-quality fat cover and abundant marbling. Choice grade is also a high in quality. It has good brittle fat and good marbling. It is the most commonly used grade and is usually in abundant supply, so the price is within reason. Good grade meats may have lower-quality fat or less cover and less marbling than the two higher grades. Lack of fat and coarser flesh texture will not yield as tender and juicy.

In most supermarkets today, meats are in portion-control cuts ready for use. Whenever I buy meat, I choose prime grades. Even though it's a little bit pricey, but I've experience that it has an excellent quality, juicer, tenderer, fine-textured flesh, less cooking time and most of all, it possess the flavor me and my family enjoy the most. After all, meats are the major source of protein in our diet.

Ingredients :

· 1 lb. boneless sirloin steak (or beef flank), sliced thinly· 1 tbsp. vegetable oil · 1 tsp. cornstarch· 1 tsp. salt · 1 tsp. sugar · 1 tsp. soy sauce (light or dark) · 1/4 tsp. pepper

· 2 cups cauliflower · 2 cups whole button mushrooms, fresh or canned

· 1/2 cup broth or water · 1 tbsp. cornstarch · 1 tbsp. oyster sauce

· 3 tbsp. vegetable oil· 3 cloves garlic, minced · 1 onion, sliced · fresh coriander, for garnishing (optional)

(Cooking Conversion Chart)

Cooking Procedures :

TRIM fat from beef. Slice meat with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. In a bowl, combine sliced beef with vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir to blend. Cover and refrigerate 30 minutes. (You may also wish to adjust the seasoning to your liking. By smelling the aroma of the marinated meat you’ll know if it is well seasoned or not).

SEPARATE cauliflower into flowerets. Place flowerets in boiling water. Cook for a minute or two. Using a strainer, remove cauliflower and immediately rinse under running cold water to stop cooking. Set aside.

IN ANOTHER bowl, mix broth or water with cornstarch and oyster sauce. Stir to blend. Set aside.

HEAT oil in a skillet (or a wok) over medium-high heat. Stir-fry the beef for about 3 to 5 minutes or until meat is brown. Add garlic and onion, sauté until it softens. Stir in mushrooms and cauliflower. Cook for a few minutes. Stir in cornstarch mixture. Continue stirring until sauce thickens for about a few seconds. Correct the seasoning, to taste. Remove from heat. Server hot the beef with mushroom and cauliflower and garnish with fresh coriander.

Helpful Tips SLICING AND SHREDDING MEAT1. Cut meat with the grain into long strips about 2 inches wide.

2. Cut each strip across grain into 1/8 inch slices.

3. To shred meat, stack slices and cut into thin strips. Tortang Carne (Ground Beef Omelet)

Ingredients :

· 1 lb. ground beef · 3 cloves garlic, minced· 1 onion, diced· 2 tomatoes, chopped · 1/4 tsp. sugar · salt and pepper · 2 potatoes, peeled and diced

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· 1/2 cup water (optional)· 4-6 eggs, at room temperature· oil, for frying

(Cooking Conversion Chart) Cooking Procedures :

1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain excess fat.

2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft and wilted.

3. Season with sugar, salt and pepper.

4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if you find it not too dry and can cook the potatoes, don’t add any water so that it will not be watery nor be soggy but if it’s needed just add water a little at a time).

5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.

6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.

7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.

8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side. (I cooked it just like making a pancake..)

9. Transfer to a serving plate.