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As an OFW, I think of recipes that are easy to cook after a
hard day’s work.  And one of those easy
to cook recipes is Sautéed Corned Beef and this time I thought of garnishing it
with green onion leaves which gives a different flavor to it.  I always like to use onion leaves as an added
veggie when I cook Tinolang Manok, there’s something with the taste that I
really like.





Anyway, here’s how I cooked Sautéed Corned Beef.






Here are the
ingredients I’ve used:


2 Cans of
Purefoods Corned Beef 300 grams per can (or any brand)


1 whole big
onion (the more the better)


Few pieces
of garlic, crushed and chopped


Few
tablespoons of olive oil or any cooking oil


I small
packet of Ginisa Mix powder (optional)


Chopped green
chili (medium spicy and this is optional)


Few stems of
onion leaves


A pinch of
black ground pepper





How I cooked it:


1.  On a pan, pour few tablespoons of olive oil
and when it’s hot enough stir fry the garlic then add the onions.  I prefer not to overcook the onions because I
like it little bit crunchy (if that is the right term to use).


2.  The next step is to add the corned beef,
sauté it with the garlic and onions then add pepper and the ginisa mix.  (Ginisa Mix is a powder that became famous in
the Philippines and now being exported all over the world for the OFW to
use.  It adds taste to a dish because one
of the ingredients is a Mono Sodium Glutamate or known as MSG or Vetsin).


3.  It only takes minutes to cook the corned beef
and it’s already pre-cooked.


4.  Before you turned off the gas or electric
stove, add the onion leaves.





Voila!  Isn’t that so easy? 





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Until next time, happy cooking. 













I’ve cooked this dish few days ago for my colleagues and
friends after our conversation about missing the taste of Filipino food,
especially Sinigang.  We have a dining
facility here that serves American and different kinds of food but not Filipino
food.  Even though, it is difficult to
get ingredients considering the location where we are (will not be disclosed
here due to security reasons), I found a way to get some ingredients and cook
it. 





Anyway, here is how I cooked Sinigang na Manok.






Here are the
ingredients I’ve used:


1 whole
chicken cut in portion


2 packets of
Knorr Sinigang Mix (since there’s no fresh tamarind to use)


¼ kilo of
strings beans


½ kilo of
eggplant


5 pcs of
green chili (not spicy)


Fish sauce
(measurement according to your taste)


1 ginger
medium size or according to your taste


Sliced 5
tomatoes


1 whole big
onion


5 bottles of
half liter of mineral water





How I cooked
it:


1.  I boiled mineral water and when it was
boiling poured the cut chicken, onions, ginger, tomatoes.


2.  When the chicken was tender, I poured 1
packet of the Sinigang mix and tasted. 
It tasted less sour so I poured another one until I was satisfied with
the sourness of the soup.  The technique
of getting the taste you would like when cooking is don’t put too much of sauces,
salt, etc.  You can adjust the taste
easily if you add bit by bit until you like the taste.


3.  Then after the mix, I added the fish sauce to
balance the taste.


4.  When it was boiling and the chicken was
tender, I added the vegies.  It is up to
the cook if he/she wants the veggies to be half cooked or fully cooked.  I prefer half cooked.





There you
go, simple recipe to cook for your colleagues, friends or love ones.




Until next time, happy cooking. J


Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it originally came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a "Pulutan" or what you call finger food in English. It is best served on a sizzling plate


Ingredients:
10 pcs of whole Thighs and Legs

3 big onions

5 pcs of green chilis (mild)

100 grams of butter

Salt and pepper

Soy sauce

Lemon juice

Vinegar



Cooking Procedure:
- Debone the chicken and chop into small pieces

- Chop the onions and green chilis

- Heat up the pan and sauté the onion until it's half cooked then set aside

- Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.

- When the chicken is cooked, pour the cooked onions.

- Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.

- Lastly pour the chopped chilis.



Note that if you have chicken liver (with this recipe there's none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.


Like what I said, this is served better if you have sizzling plate.



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Patatim’s main ingredients are similar to Adobo except that some includes Banana blossoms. To be honest, I don’t know the difference between having it and not having it. Since that ingredient is rare to find, I cooked it without it. Others use Pork Braised Legs and some are hind legs. For this particular moment, I used hind legs.

Ingredients:

3/4 cup soy sauce

1/4 cup of vinegar

2 Pork bouillon cubes

2 pcs small pork hind legs, cut into 1 1/2 inch thick

1 tbsp cornstarch

Fish sauce
5 pcs bay leaves
1 tsp ground pepper (you can also use peppercorn)
1 tbsp vegetable oil
1 whole garlic, minced
1 whole onion, minced

Cooking procedure:

1. Boil the pork hind legs, when almost tender set aside.
2. In a casserole, sauté minced garlic and onions with the oil.
3. Add fish sauce, then pork leg and the rest of the ingredients.
4. Bring to a boil and slowly simmer for half an hour or until tender.

Voila! Simple way to cook patatim.

Pinoy Expat Blog Awards has recognized Pinoy Food Recipe Blog as the winner of Best Food Blog in their "Any Blogger Anywhere" Category.  This is the 4th year that the officials behind this award giving bodies been recognizing blogs of Filipino Expats all over the world.



Whatever happened during the awarding night, the important thing is that this blog has been recognized and will be the starting point to make it better.



Once again, thank you.




What else can't be cooked with coconut milk? Majority of the vegetables in the Philippines can be used as an ingredient to a sumptuous meal with a coconut milk. You can also cook Pork, Chicken and seafood’s. This time, let me show you how to cook Ginataang Sitaw. If you search online, there are lots of English translations of "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...


Ingredients:
- 1/4 Kilo of Sitaw (cut at least 2 inches in length)

- 1/2 Kilo of Pork Belly or Liempo (cut into cubes)

- 1/4 Kilo of Shrimps (Shelled)

- Onions

- Garlic

- Green Chili (Chopped)

- Cooking Oil

- Ginger

- Fish Sauce, Salt and Pepper

- Shrimp Paste

- Coconut Milk (Powdered or Canned)

- 1 cup of water



Cooking Procedure:
- In a pan, pour the cooking oil, sauté' garlic and onions.

- Add the ginger. After few minutes of sautéing, pour fish sauce. There's no exact measurement of the fish sauce or salt and pepper, it depends on how you like the taste.

- After pouring the fish sauce, add shrimp paste until it's cooked, unless the shrimp paste was already cooked or sautéed'.

- Now you can add the pork and cook it until its tender.

- When pork is tender enough, add shrimps and the chopped green chili’s.

- Sauté it for a minute and pour the mixture of one cup of water and the powdered coconut milk or in can.

- Once it boiled, pour the long beans or sitaw and cook it until it's half cooked. Or you can cook it very well.



Remember, this recipe is just a guideline to cook but the outcome of your cooking will always be your decision.



Do not be scared of experimenting different ingredients.



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I’m kind of tired of the food that we usually eat at the Dining Facility and thought of cooking Tinola. Instead, I cooked this dish that is usually cooked with Pork and is called Pork Binagoongan. This time is Chicken Binagoongan.


Here’s the recipe and how to cook this Chicken Binagoongan.




Ingredients:



1 whole chicken (cut in single portion)



1 cup of bagoong alamang (Shrimp Paste)



1 head of garlic (minced)



2 big onions (sliced)



4 tomatoes (diced)



Fish Sauce



Cooking oil



4 chili peppers (minced) or according to taste



¼ cup vinegar



4 tablespoons brown sugar


Cooking procedure: 1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.



2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.



3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.



Any comments and suggestions are welcome.



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!



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