Filipino Food Store » Filipino Meat Recipes

Empanada

Hilda — Mon, 15 Jun 2009 12:55:41 +0000

One of the special delicacies I love to eat when I visit Ilocos is empanada. It is a popular bread dish in most Latin countries like Spain and Portugal but the Filipino version is something very close to our taste. You can do it in pork, chicken and even in beef. It is a good way to make use of your leftover meat.

Ingredients:

for the Empanada dough

3 cups of flour

1 teaspoon of salt

half a cup of water

1 egg

1 egg white

1 teaspon of vinegar

3 tablespoons of shortening

Preparation:

Start by preparing your empanada dough. In a bowl beat water, egg, egg white and vinegar together. Set this aside. In another bowl, mix together the flour and the salt. Put the shortening into the flour mix using a pastry blender to be sure they are evenly mix. Put a well in the middle and pour the liquid ingredients from the first bowl into the center. Mix them altogether until it becomes stiff and they don’t stick to your fingers anymore. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Empanada Filling

half a medium size onion chopped

1 garlic clove minced

half a teaspoon of cumin powder

half a teaspoon of dried oregano

half a kilo of ground beef (you can also eat cooked chicken meat shredded or cooked pork meat chopped)

one small can of tomato sauce

one tablespoon of dried raisins

1 tablespoon of pimiento chopped

some cooking oil

salt and pepper

Cooking the Empanada filling:

In a casserole warm up your oil. Sauté the garlic and onion. Add your meat, put the spices, salt, pepper, cumin and oregano. Add your tomato sauce , riasins and pimiento. Let it simmer.

Making the Empanada:

Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home. Put your desired filling in the middle. Close it and crimp the sides using a fork. Fry them on deep casserole with hot oil for three to four minutes or until they are golden brown.

Roast Pork

Hilda — Wed, 10 Jun 2009 08:55:12 +0000

Roast Pork

Ingredients:

about a kilo of Pork for roasting

fresh frigs of rosemary leaves
zest of 1 lemon

juice of 1 lemon
3 tablespoons of honey
2 tablespoons of soy sauce

2 tablespoons of vinegar
some salt and pepper
some olive oil

second part:
half a stick of butter
a quarter of glass of water
1 teaspoon of flour
some olive oil

Procedure:

In a bowl mix all the ingredients: lemon zest, lemon juice, salt,pepper,rosemary leaves, soy sauce,honey,vinegar and olive oil. Mix them well. Rub this marinade on your pork and let it stand on this for about thirty minutes. Preheat the oven at 180 ° celsius. The best way to cook pork is to roast it slowly on temperature that is not too strong. Heat a pan and put half of the butter on it and brown a little all sides of your pork (about 2 to 3 minutes at a high temperature). In your preheated oven roast your pork slowly for about thirty minutes. Putting some marinade and water from time to time to avoid drying up the meat. After the cooking time let the pork put it out of the oven and let it stand for about ten minutes before slicing them. During those time prepare the sauce; get all the juice and marinade in the pan, add some water witht the flour dissolved on it. Warm it up on the stove and stir it. As soon as it starts to thicken add the remaining butter. Pour this over your sliced pork.

Siomai

Hilda — Fri, 05 Jun 2009 08:49:10 +0000

Chinese influence in Filipino cooking is evident considerign the popularity of noodle dishes, dimsums and dumplings. Siomai is one of these dishes all filipino love. In siomai recipes we normally used half pork meat and half shrimp for filling. But don’t you know doing it in beef is also delicious?

Beef Siomai

Ingredients:

half a kilo of ground beef

half a kilo of ground pork

* you can either use one kilo of beef if you prefer

1 onion minced

some spring onions chopped

a thumbsized ginger pounded

2 teaspoons of sesame oil

2 tablespoons of soy sauce

1 teasepoon of sugar

1 teaspoon of tabasco (optional)

siomai wrapper

Procedure:

Mix in a bowl all the ingredients except the siomai wrapper. Mix them well using your hands. Taste if it additional salt is needed. Wrap them in wonton wrapper. Steam and serve with soy sauce and kalamansi juice.

Sisig

Hilda — Thu, 04 Jun 2009 09:29:43 +0000

Sisig is actually a Kapampangan delicacy that’s popularity spread out all over Philippines. In Kapampangan the term sisig actually means to snack on something sour. Sisig is a popular “pulutan” or an accompaniment when people are drinking beers or wine. Here’s a recipe for this Kapampangan recipe my Kapampangan friend taught me,hope you like them.

Sisig

Ingredients:

pig’s head (you will be needing the cheek, nose and ears)

1 big onion peeled and halved

1 carrot peeled

some water

some cooking oil for frying

1 chopped onion

3 chopped green chilies

2 tablespoons of soy sauce

2 tablespoons of vinegar

kalamansi for decoration

some butter

salt, peppercorn

2 teaspoon of tabasco

some fresh chilis for decoration

Procedure:

There are three phase involve in cooking a sisig. The first one is boiling. Boil your pig’s cheek, ears and nose in a large casserole with water, some salt, peppercorn, onion and carrots. Cook them until they are tender. You can use a pressure cooker to speed up this task. The second phase is to grill them. Over your charcoal fire, grill your cooked pork’s part. Brown them on both sides. After this you need to chop them very thinly. The last phase needs a frying pan, put some cooking oil, sauté your onion and chopped green chilies with your cooked chopped pork. Add the soysauce, tabasco and vinegar. Before turning off the fire add your butter, decorate with sliced kalamansi and chilies.

Asado Recipe

Hilda — Tue, 02 Jun 2009 11:14:05 +0000

Asado is actually a spanish term cut meats which are cooked in open grill. In Philippines on the other hand, asado is an interesting dish with meat. We can use the left-over in making the fillings of the popular chinese buns “Siopao”.

Ingredients
a 1 kilo pork (cut in bite size pieces) you can choose the part with some fat and some meat to make the dish much juicy

1 onion, chopped

1head of garlic minced

3 large potatoes peeled and quartered

3 cups of vinegar
4 tbsp. cooking oil

some salt, pepper to taste

some bay leaf

2 tablespoons of soy sauce

some achute juice for coloring

3 large tomatoes cut into small pieces

2 cups of water

Procedure:

Put the pork in a saucepan and add vinegar, pepper and half of the pounded garlic. Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes.Add 2 cups of water and let boil until pork is tender. Fry the potatoes until golden brown, then set aside. Saute garlic, onion, and tomatoes, then add pork mixture, potatoes and atchuete juice, to the mixture and cook until done. Serve hot.

Chicken Binakol

Hilda — Fri, 22 May 2009 10:32:44 +0000

Ingredients:

3 cloves of garlic pounded

1 thumbsized ginger pounded

1 onion chopped

4 stalks of lemongrass (tanglad) white part only

1 kilo of chicken cut in serving portions

1 cup of scraped coconut meat (buko)

2 cups of water

3 cups of coconut water (the liquid inside the coconut)

some fish sauce to taste (patis)

some cracked pepper corn

1 chicken cube

1 cup of leaves of siling labuyo (chili leaves)

some cooking oil

Procedure:

Start by sautéing the garlic, ginger and onion with some cooking oil. Add the chicken when the onion becomes transparent. Dissolve the chicken cube in the 2 cups of water then let it boil. Add some fish sauce, peppercorn to taste. Pour the 3 cups coconut water and let it simmer for another hour or until the chicken is soft and tender. Add the coconut meat and chili leaves then turn off the fire. You can serve this inside a coconut for a fancier presentation.

Chicken Kinasal of Judy Ann Santos

Hilda — Wed, 20 May 2009 15:10:34 +0000

In the television series entitled Ysabella where Judy Ann Santos played the lead character as a cook who inherited a recipe from her mother. The story of course revolved around this chicken recipe.

Chicken Kinasal of Judy Ann

Ingredients:

1 kilo of chicken cut in serving portions

1 spoon of tabon tabon fruit (hydrophytune orbiculatum) A fruit native in Northern Minadanao and Camiguin, this fruit is normally use in preparing Kilawin as this removes the pungent smell of the fish (langsa)

2 tablespoons of honey

1 tablespoon of bagoong balayan (fish pasta)

2 dayap or lime juice (you can replace this with lemon or kalamansi)

Procedure:

Mix all the ingredients and marinade for 24 hours. The next day steam the chicken for thirty minutes. Then in a frying pan fry the chicken until its golden brown.

Beef Salpicao of Claudine Barretto

Hilda — Wed, 20 May 2009 14:29:01 +0000

Beef Salpicao

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
½ c Knorr Liquid Seasoning
1 pc green sili
½ c canola oil

Marinade:

2 tsp garlic, crushed
½ tsp ground black peper
½ c soy sauce
¼ c Knorr Liquid Seasoning
1 sachet Knorr Real Sarap

Procedure:

In a bowl, put the cubed tenderloin, Knorr Real Sarap, ½ c soy sauce, ¼ c Knorr Liquid Seasoning and chopped garlic. Sprinkle ½ tsp ground pepper.

Mix then leave for 15-20 minutes or until the sauce seeps in the beef.

Heat the pan in low fire. Put the oil in the pan.

When the oil is hot, put the garlic in the pan and then add the marinated beef (make sure sauce is squeezed out from beef). Cook beef until light brown then remove from pan.

Using the same pan, put the marinated sauce and green sili and let it simmer for 3-5 minutes.

Put the beef back in the pan and let it simmer for another 3-5 minutes.

Adobong Ilonggo of Claudine Barretto

Hilda — Wed, 20 May 2009 14:27:45 +0000

Claudine’s Adobong Ilonggo

Ingredients:

½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap

Procedure:

In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.

In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.

Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.

Dissolve achuete powder in 1 tbsp of water and mix into the meat.

Continue cooking until the oil comes out. Mix well. Serve.

Lechon with Apple Sauce

Hilda — Tue, 12 May 2009 18:10:35 +0000

Lechon is undoubtedly a Filipino favorite dish for any special occasion. This recipe is a good alternative for the traditional lechon that is quite expensive nowadays.

Oven Roasted Lechon with apples (Lechon con Manzanas)
1.5 kg of pork loin
half a lemon
Salt
fresh rosemary and sages
some olive oil

for garnishing and sauce
about 5 golden apples (washed, cored and sliced)
one tablespoon of butter

for the sauce:
half a cup of home-made apple compote, 1 tablespoon of balsamic vinegar, 1 tablespoon of butter

Rub pork with lemon, salt, sage, rosemary and olive oil. Roll it and tie it. Place the pork in a baking dish and cook in a preheated oven at 220° celsius for 20 minutes then reduce the heat to 180° celsius and cook for 45 minutes or until pork is cooked. While roasting, in a pan, fry your sliced apples with some butter. Set this aside. In a sauce pan melt the butter and put the apple compote and put the balsamic vinegar.