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!
|
||||
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!
Ingredients: 2 cups grated cassava How to cook: 1. Mix all the ingredients together, except the grated coconut. Ingredients: 1 k. ox tripe/innards 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 Ingredients: 1 large sized bangus ( milkfish ) 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 Ingredients: 12 eggs (white only) Caramel: 3tbsp sugar for each aluminum mold How to cook: 1. Put sugar into the aluminum mold and melt over low heat. Set aside. Ingredients: 4 pcs tilapia fillet Sauce: 2 pcs large tomatoes, diced How to cook: 1. Saute onion until fragrant. Ingredients: 2 packs frozen cassava How to cook: 1. Mix them together and bake it in a gressed pan/pyrex for 1 hour at 350 degrees. Topping: 1 can condensed milk 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/ 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!
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 Dipping Sauce: 3 tablespoons apple cider vinegar Pork Chicharon Cooking Instructions: 1. Boil cut pork rind in water and salt for 30 minutes. Source: http://www.pinoyrecipe.net/filipino-pork-chicharon-recipe/ |
||||
Copyright © 2024 Magluto.com – Filipino Dishes & Recipes - All Rights Reserved Powered by WordPress & Atahualpa |