Video: How to cook Chicken Adobo (Filipino Adobong Manok)

I’m a big fan of CookingWithPeachy.com, and now I’m posting her video on how to cook Filipino Chicken Adobo. I love chicken wings for Adobo. Enjoy!


Filipino Recipe Pichi Pichi (Cassava)

Ingredients:

2 cups grated cassava
2 cups water
1 1/2 cups white sugar
1 tbsp. lye water
1 cup grated coconut

How to cook:

1. Mix all the ingredients together, except the grated coconut.
2. Stir well and pour into a microwavable bowl.
3. Microwave for 10-15 minutes (Stir the mixture every 5 minutes)
4. Cool. Cut into serving size pieces.
6. Roll each piece in grated coconut. Serve.

Filipino Recipe Papaitan Baka / Pinapaitan Baka

Ingredients:

1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper

How to cook:

Wash thoroughly ox innards, drain and cut into small slices, set aside liver. In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.

Source: http://overseaspinoycooking.blogspot.com/2007/08/papaitan-baka-pinapaitan-baka.html

Filipino Recipe Stuffed Milkfish (Pinoy Rellenong Bangus)

Ingredients:

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
1/2 tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

How to cook:

1. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.

2. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.

3. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

4. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

5. Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

6. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

7. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

8. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Source: http://ezinearticles.com/?Stuffed-Milkfish-(Rellenong-Bangus)-Recipe&id=183674

Filipino Recipe Choco Flan (Chocolate Leche Flan)

Ingredients:

12 eggs (white only)
1 can evaporated milk
1 can condensed milk
1 cup chocolate powder
5tbsp sugar
vanilla essence

Caramel:

3tbsp sugar for each aluminum mold

How to cook:

1. Put sugar into the aluminum mold and melt over low heat. Set aside.
2. Mix well all the ingredients by hand.
3. Gently pour the mixture onto the aluminum molds.
4. Steam for about 20 minutes.
5. Let cool then refrigerate.

Filipino Recipe Tilapia in Sweet & Spicy Tomato Sauce

Ingredients:

4 pcs tilapia fillet
corn flour
fish sauce
cooking oil

Sauce:

2 pcs large tomatoes, diced
1 pc large onion, finely chopped
2 pcs red chilli
2 tbsp fish sauce
1 tbsp sugar
2 tbsp water

How to cook:

1. Saute onion until fragrant.
2. Add tomatoes and chilli and stir fry for about 3 minutes.
3. Add water and simmer for about 5 minutes stirring occasionally.
4. Season the tilapia fillet with fish sauce.
5. Dip in corn flour then deep fry until crispy.
6. Transfer the fish to a large platter. Laddle the sauce over the fish and serve immediately.

Pinoy Ube Bread (Tinapay)

I don’t know what is the correct name of this Ube Bread or tinapay. This is one of my kids favorite snacks or merienda. Some people call it “Malandi” ( not the what you are thinking…) hehehe

If somebody could post a comment about this bread it will be helpful.

How to cook Cassava Cake (Pinoy Style)

Ingredients:

2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar 2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter

How to cook:

1. Mix them together and bake it in a gressed pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:

1 can condensed milk
1 bottle of string macapuno.

Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

Source: http://pinoyfoodblog.com/kakanin-suman-native-rice-cakes/cassava-cake-recipe-for-us-based-filipinos/

Video: How to cook Pinoy Cassava Cake (Filipino Cassava Cake)

Someone requested a recipe for Pinoy Cassava Cake so I did a quick research and found a nice video on how to cook it. Enjoy!


Filipino Recipe Pork Chicharon (Chicharon Baboy)

This is one of the Pinoy’s favorite pulutan 😉 The instruction below is from PinoyRecipe.net

Ingredients:

2 pounds pork rind, cut into 1-inch squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil

Dipping Sauce:

3 tablespoons apple cider vinegar
3 cloves crushed garlic
patis or salt and freshly ground pepper to taste

Pork Chicharon Cooking Instructions:

1. Boil cut pork rind in water and salt for 30 minutes.
2. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.
3. Set aside and let cool.
4. Deep fry rinds in a skillet in hot oil over high heat until they puff up.

Source: http://www.pinoyrecipe.net/filipino-pork-chicharon-recipe/