Chicken Soup

Here is another ingredient you can add when you want to cook Chicken Tinola.  This time it is not the usual Chicken Tinola with Papaya and Malunggay Leaves, I replaced Green Papaya and Malunggay Leaves with Zucchini.  (Here is a link to learn more about Zucchinis).

Here are the Ingredients:

* 1 chicken (1/2 Kg) 

* 5 pieces of Zucchini, these are the light green ones 

* 1 medium onion cut in slice 

* 4 cloves garlic, crushed 

* 2 tbsp. ginger strips 

* 2 tbsp. of Fish Sauce

* 2 green chili's, these are not that hot though

* Few leaves of Onion leaves (a personal favorite) 

Cooking Procedures: 

- Clean and cut chicken into small serving pieces. 

- Saute' garlic and ginger until light brown. Add onion. 

- Then, add chicken. Stir for 3 minutes or until it's almost tender, pour in the fish sauce.    Cook for another 3 minutes. Cover and let simmer. 

- When chicken is almost cooked, add Zucchini and Chili's. 

- Cover and simmer until chicken it's cooked. 

- Lastly, turn the cooker off then add Onion leaves.  You do not want the onion leaves to be very soft.


Voila!  It is ready to serve.

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Pork Pork Ribs Soup

As an overseas Filipino worker I always look for a recipe that is easy to cook and don't require too much time, and one of the important things I consider is the ingredients where I can easily buy from the market.  Except for the Pork Ribs which is fortunately available in Dubai (Spinneys Market).  If Pork Ribs is not available in your country (most of the countries Middle East), then you can use Beef Ribs instead.  Although, Beef require longer time to tenderize.



If you follow the following cooking instruction, even a newbie can cook this easily.  

These are the ingredients that I've used for this dish:

1/4 Kilo of Pork Ribs

1 medium size onion

Water

Fish Sauce ( I used 2 tbsps for this recipe)

Salt and Freshly grind Pepper

1 medium Chopped Tomatoes

handful of Bok Chor (Petchay)

2 not so hot Chillis



How I cooked it:



1.  Put about 3 cups of water and boil.  When it's boiling, add the pork and let it simmer until it's tender.

2.  When pork is tender, add the tomatoes, onions and 2 tbsps of fish sauce.

3.  Check the tomatoes if they are completely peeled, add salt and pepper

(This is how it looks like when you should put the Bok Choy in)

4.  Then finally, put the Bok Choy and Chillis and cover, and in a minute it's ready to serve.

(Fresh Bok Choy or Pechay)

Please note that cooking depends on your taste buds.



Happy cooking!



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Seafoods Squids

One of the favorite food of Filipinos is Pusit or Squid in English.  It can be grilled, and cooked in different ways, like Adobo.  If you are a Filipino or a Filipino food lover then you know what's adobo.  This time, let me tell you how you can cook Adobong Pusit with Coconut Cream the way I've prepared it.

These are the ingredients that I've used for this dish:

Half Kilo of Squid

1 medium size onion

About 6 cloves of garlic (I love garlic)

Vinegar (This time I used Apple Cider Vinegar)

Cooking Oil (about 2 tbsps)

Soy Sauce

Salt and Pepper

2 medium Chopped Tomatoes (this is an optional but this time I wanted to taste a bit of tomato flavor)

Extra Thick Coconut Cream

2 not so hot Chillis



How I cooked it:



1.  I saute'ed the garlic and onions for at least a minute or before it turns brown.  Then, I added the tomatoes.

2.  Before I added the squid, I made sure that the tomatoes are well cooked to get that juice out of it.

3.  I saute'ed the squid about 1 minute since I still have to cook it further (Remember when cooking squid you don't overcook it or the squid will be very chewy)

4.  Then I added soy sauce then let it simmer for about 2 minutes before I added the vinegar.  For some reason I find it better tasting when I use that method instead of adding the soy sauce and vinegar at the same time.  I guess it is because the acid that vinegar contains.

5.  Try your squid if it's tender before you pour the cream.

6.  Then finally I poured the coconut cream and the chillis and let it simmer for couple of minutes.



Voila!  Adobong Pusit in Coconut cream is ready to serve.



Please note that cooking depends on your taste buds.  It may be tasty to some but for you it's not.  So remember, try experimenting and you may find a better tasting food than this one. :-)



Happy cooking!



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Delicacy How To Pinoy Recipes Recipes

This is the shortcut way to prepare Ginisang Burong Kanin with Hipon (Sauteed Fermented Rice with Shrimps).  For some, this dish sounds disgusting because of the smell; but for most of the Kapampangans (People in Pampanga, Philippines) this is one of the famous dishes to ever served on the table.  It is usually served with steamed vegetables such as eggplant, bitter melon, okra,  string beans and the most famous one is Mustard Greens or Mustasa in Tagalog.  When this dish is served, expect to serve more steamed rice on the table.



So, what prompted me to cook this aside from the fact that I was salivating about it?  I was having a grocery and saw Claude Tayag's very own Burong Hipon in a bottle.  Hmmm, he actually selling his food in a bottle which I find it brilliant since not everyone can afford to eat at his restaurant. I couldn't either.



Anyway, to cut this article short, here's the recipe and how I cooked it. My own way.



- 1 cloves of garlic (I love garlic so I put more)

- 1 onion which I chopped

- 4 pieces of tomatoes, chopped it as well

- cooking oil for the saute'

- 2 tbsps of fish sauce or Patis

- salt and pepper to taste



How I cooked it?

First, I heat the pan, poured the cooking oil and added the garlic first and when almost brown I added the chopped onions.  (for some, they add the onions as soon as they started sauteing the garlic. But I love the taste of garlic so I wanted it almost brown).



After the onions, I added the chopped tomatoes and kept sauteing it until a little bit mushy and then added the fish sauce.



Then, add the bottled fermented Burong Hipon and keep sauteing for about 2 or 3 minutes.



Then finish it off with the salt and pepper.  Some add Vetsin or MSG but I don't usually practice that method of cooking for health reasons.



There you go.  A simple way of cooking Burong Hipon.



If you have questions or comments please do not hesitate to leave a comment at the bottom of this post and if you like this recipe, please share it on Facebook and Like our Facebook Page.



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Pork Vegetables

When I was in Philippines on vacation, as much as possible I
would like to eat Filipino Food that I can’t eat while I’m working
overseas.  And when I’m in the Philippines
I rarely cook and I want to eat what my Mom cook coz’ I miss the taste.  It’s like being a child again.  One time she cooked Sautéed Bean Sprouts or
what call Toge in the Philippines.  Oh
boy, what a treat.     

Anyway, here is how my Mom cooked Sautéed Bean Sprouts with
Pork.

Here are the
ingredients my Mom used:

¼ kilo of
pork belly

¼ kilo of
strings beans

2 pieces of
carrots cut in strips

Fish sauce
(measurement according to your taste)

1 whole big
onion

1 small
packet of Ginisa Mix (Optional, replace it with salt and pepper)

½ cloves of
garlic, chopped

½ kilo of
Bean Sprouts

Olive oil
for sautéing

How my Mom 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.  Like me, my Mom prefer not to overcook the
onions because she knew I like it little bit crunchy

2.  The next step is to add the sliced Pork Belly,
sauté it with the garlic and onions then add the ginisa mix.

3.  Before you add the veggies make sure your
pork is cooked by getting one piece and taste it, which is the only way you’ll
know if it’s cooked or not.

4.  When pork is cooked, add the carrots and string
beans.  After few minutes of stir frying
it, add the bean sprouts and cook it for few minutes. I prefer that my bean
sprouts is half cooked.

Voila!  That’s how my Mom cooked it. 

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Until next time, happy cooking. J

How To Tips

Do not store
half-consumed milk in cans in the refrigerator for a long period of time.  Rust and bacterial growth might affect the
quality of the milk.  Instead, remove the
contents of the milk can and place in a sterilized bottle or plastic
container.   

Do the same with other canned
items.

Canned Food Corned Beef

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? 

If you’d like to receive our recipes there
are couple of ways to connect:

- Follow us
at http://twitter.com/food_pinoy

- Like our
Facebook Page at http://facebook.com/filipinofoodrecipe
 

Until next time, happy cooking.