RESTAURANT MENU MAIN DISHES,PASTA,DESSERT AND DRINKS
*Main Pork Dishes * ChickenPork Adobo White Chicken ChiliGising Gising Baked Garlic Rosemary ChickenKBL(kadyos,Baboy & Langka Creamy Chicken Breast Beef Fish Steam Fish w/ Scallions& GingerBeef Stew Pinaputok na TilapiaGound Beef Tostada Fish in gingerGalbi
Pasta* Tuna Pasta Alfredo Lasagna Spaghetti Carbonara Dessert* Almond Jelly w/Fruit Cocktale Crema de Fruta Halloween Party Food for kids Drinks*Sago & Gulaman
Pork Adobo Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippines national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables (such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach(kang-kong)) can also be cooked this way. This Pork Adobo Recipe is one of the easiest and best that you will find. There are different variations in cooking this dish (sometimes called regional versions). This recipe is the most common and simplest of them all. Ill try to feature other Adobo variations such as the Batangas Adobo and the Ginataang Adobo in our future posts. This Pork Adobo Recipe that we have here is the common version of pork adobo. Try this simple yet satisfying Pork Adobo Recipe and let me know what you think.
Pork Adobo Recipe Ingredients 2 lbs pork belly 2 tbsp garlic, minced or crushed 5 pieces dried bay leaves 4 tbsp vinegar 1 cup soy sauce 1 tbsp whole pepper corn 1 cup water salt to taste
Pork Adobo RecipeCooking ProcedureCombine the pork belly, soy sauce, and garlicthen marinade for at least 1 hourHeat the pot and put-in the marinated pork bellythen cook for a few minutesAdd water, whole pepper corn, and dried bayleaves then bring to a boil. Simmer for 40 minutesto 1 hourPut-in the vinegar and simmer for 12 to 15minutesAdd salt to tasteServe hot. Share and enjoy!
Gising Gising Gising gising is a ground pork and green bean dish cooked in coconut milk. Shrimp paste (bagoong) is used to enhance the flavor. This version calls for chili to make it spicier. If you dont like spicy foods, you can always omit this ingredient. Ive tried to get more information about the history of Gising gising, but I did not found anything all I know is that this resembles the Bicol Express in terms of some ingredients and method of preparation. Do you any information about the roots of this dish? We will appreciate your inputs. Try this Gising gising recipe and let me know what you think. The saltiness of this particular recipe is just about right for me. If you are one of those people who enjoy saltier dishes, I recommend adding a little fish sauce (patis) to this dish. I once liked salty dishes, but tried to minimize my sodium chloride intake for health reasons. I enjoyed eating Gising gising with hot steamed rice. Try topping this over rice and have a cold glass of malunggay juice perfect!
Cooking Procedure Heat oil in a pan Saut garlic and onion Add pork. Cook for 3 to 5 minutes or until color turns medium brown Put-in ground black pepper, shrimp paste, and chili. Stir. Pour-in coconut milk. Let boil and simmer for 20 minutes. Add the green beans. Cook for 5 to 7 minutes while stirring gradually. Turn off heat. Serve with white rice. Share and enjoy!
KBL (Kadyos, Baboy, at Langka) Recipe KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish that I enjoy eating. Kadyos (or kadyos) are pigeon peas. I know that this ingredient is new to some of our readers, let me tell you more information about it. These legumes come in different colors. Green is the most common pigeon pea color. Did you know that pigeon pea is a good source of protein? In fact, this ingredient is used by some vegetarians as their main protein source. This recipe uses the dark purple pea which is the usual type used to make KBL. Pigeon peas can be purchased fresh (if you are in Asia), and dried (this is what you get in Filipino stores). I used the dried ones to make this dish. Just so you know, I had to soak them in water overnight before cooking. Since dried pigeon peas are really hard, soaking helps to make it softer. Baboy (or pork) is also one of the main ingredients. I used pork hocks (pata) as I usually do. However, you can use other parts such as pork butt or even pork belly. Jack fruit is called Langka in Filipino. Unripe or raw jack fruit is required for this dish. A souring agent locally known as batuan or batwan is used to make KBL. It is a small spherical fruit that is regarded for its sour taste. Since it is not available in my location, the best alternative that I can grab hold of was the powdered tamarind base mix (or sinigang mix). Try this KBL recipe and let me know what you think.
KBL (Kadyos, Baboy, at Langka) Recipe Ingredients 1 1/2 lbs Pork Hocks, sliced 1 unripe jack fruit, chopped 1 cup pigeon pea (kadyos) 2 cups sweet potato leaves 1 1/2 tablespoons sinigang mix (or 5 pieces batuan) 3 to 5 stalks lemongrass 1 piece beef cube or pork cube 6 cups water (per batch) salt and pepper to taste
Cooking ProcedurePour water in a cooking pot (first batch) and add alittle salt. Let boil and simmer for 5 minutes.Throw away the liquid. Pour-in second batch ofwater and let boil.Put-in lemon grass and beef cube. Simmer for 40 to45 minutes of until pork is tender.Add the pigeon peas. Cook for 20 to 25 minutes.Note: For dried pigeon peas, you need to soak it inwater overnight.Put-in the sinigang mix, salt, pepper, and jack fruit.Cook for 10 minutes.Add the sweet potato leaves. Cover the cooking potand turn the heat off.Transfer to a serving bowl. Serve. Share and enjoy!
Beef Stew Recipe This Beef Stew Recipe is comforting. It is simple yet all the flavors work in harmony.Beef Stew is made by simmering beef in liquid until it becomes tender. This process makes the beef tender while releasing all its natural flavor. The liquid can be water, beef stock or broth, or even wine. This recipe makes use of beef broth, which is readily available in any grocery store. The vegetables in this Beef Stew Recipe does not only contribute to the nutrition of this dish, it also adds flavor and aroma. The carrots, for example, gives a sweet flavor to the dish. The celery ribs, which is also called celery stalks, provides nice flavors and aroma. I consider this dish as a comfort food. During cold seasons, eating beef stew makes me feel warm and pampered. This can be eaten as is or with steamed rice. You can also have this with bread. Try this recipe and let me know what you think.
Beef Stew Recipe Ingredients2 lbs beef, cubed3 medium carrots, chopped1 1/2 cups chopped celery ribs3 medium potatoes, cubed1 1/2 teaspoons paprika1/4 teaspoon ground cloves2 pieces bay leaves, dried or fresh1 tablespoon cornstarch diluted in 2 tbsp water1 teaspoon garlic, minced1 medium onion, chopped2 cups beef broth1 1/2 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons cooking oil
Cooking ProcedureHeat oil in a pot.Sear the beef, add onion, garlic, bay leaves, groundcloves, and paprika. Stir and cook for 2 minutes.Pour-in beef broth and let boil. Simmer until beefbecomes tender.Note: This can take up to more than1 hour depending on the meat that you will use. Addwater as needed.Add celery ribs, carrots, potatoes, salt, and pepper.Stir and cook for 6 to 10 minutes.Pour-in diluted cornstarch. Stir and cook for a minutemore.Turn off heat and transfer to a serving bowl.Serve. Share and enjoy!
Ground Beef Tostada Ground Beef Tostadas are fried crispy flat tortillas that