Filipino Food Store » pepper

Calamares

Hilda — Tue, 16 Jun 2009 08:43:45 +0000

This is truly a perfect pulutan , fried squid!! And if you are hungry for more try them with white rice even better!

Ingredients:

half a kilo of Squid (medium or big size)

half a liter cooking oil

one cup of beer

half a teaspoon of paprika

salt and pepper

3/4 of flour

Procedure:

Clean and slice your squids. In a bowl mix the beer, flour, paprika, salt and pepper. Mix them well. In a deep frying pan , warm your oil, once it’s ready dip your squid into the batter and fry them until they are golden brown. You can serve it with different kinds of sauces: mayonaisse with a little bit of mustard, vinegar and chili or soy sauce with a slice of lime.

Sardines

Hilda — Mon, 15 Jun 2009 13:23:10 +0000

How about making your own home-made sardines. A great way to cook your sardine fish and tomatoes. For a version more filipino you can replace the sardines with galunggong fish.

Ingredients:

1 kilo of sardine fish (you can replace this with galunggong) cleaned and washed

some cooking oil

3 tablespoons of flour

salt

1teaspoon of chili powder (optional)

one fourth cup of olive oil

20 cloves of garlic minced

1 big onion sliced

1 teaspoon of fresh ginger chopped

half a cup of tomato purée (tomatoes skins and seeds removed puréed in a blender)

1 teaspoon of tomato paste

4 tablespoons of vinegar

salt

pepper

Procedure:

Dredge the fishes with flour and fry them on a shallow pan with some cooking oil. Set them aside. In another casserole, put some olive oil (about 3 tablespoons) and start sautéing your garlic, onion and ginger. Add the tomato paste, tomato puree and vinegar. Put your fried fishes and chili powder. Let it simmer over medium fire. Pour the rest of your olive oil. Salt and pepper to taste.

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.

Sweet and Sour Pork

Hilda — Tue, 08 Jul 2008 12:13:11 +0000

Ingredients:

1 kilo of pork loin slice them bite size pieces

1 egg

half a cup of flour

some cooking oil for frying

3 cloves of garlic

1 onion

some ginger chopped (you can replace this with ginger powder)

1 red bell pepper cut in cubes

1 green bell pepper cut in cubes

1 can of pineapple chunks (drained) and reserve the juice

2 tablespoons of soy sauce

some salt,

1 tablespoon of catsup

1 teaspoon of sugar

1 tablespoon of vinegar

1 teaspoon of cornstarch

some water

Procedure:

Start by beating the egg, then put the flour in a plate. Heat your pan with cooking oil. Put your pork in the beaten egg, add salt and pepper. One by one dredge the pork in the flour and fry them. Cook each side for about three minutes or until its golden in color. Set aside your fried pork. In another clean casserole, pour some cooking oil and start sautéeing your ginger, garlic and onion. add your pork then mix them well. Toss in the peppers and the pineapple. Add all your seasonings: sugar, salt, pepper,catsup, vinegar and soysauce. Put some pineapple juice (about a quarter of a glass) in your pan. Mix them well. Cover and let it simmer gently over low fire. Before turning off the heat, dissolve your cornstarch in a tablespoon of water and add this on to your dish to thicken the sauce. Turn off the fire and serve hot with rice.

Chicken Menudo

Hilda — Tue, 17 Jun 2008 15:29:16 +0000

I know that we are all die hard fans of Pork Menudo. No parties will ever be complete without menudo but have you ever tried Chicken Menudo. Try this special recipe of mine and you’ll forget about pork menudo.

Ingredients:

4 chicken breast cut in bite size cubes

250 g of chicken liver

2 tablespoons of kalamansi juice

1 onion chopped

2 cloves of garlic minced

salt and pepper

3 tablespoon of soy sauce

1 teasepoon of tomato paste

half a cup of tomato sauce

3 cloves of garlic

1 onion sliced

some cooking oil

3 carrots cut in cubes

1 big bell pepper cut in cubes

3 potatoes peeled and cut in cubes

2 tablespoons of raisins

2 to three bay leaves

Procedure:

Start by mixing in a small bowl the kalamansi juice, soy sauce, tomato paste, garlic and onion chopped. Mix well. Use this a marinade for your chicken and liver let them marinade for about an hour in your fridge. After about an hour of marination, put all the meat in a casserole with the marinating sauce and let it boil covered over low fire. As soon as the liquid reduced, turn off the fire. Heat a pan and pour the cooking oil. Start sauteéeing your garlic, onions and bell peppers. Next add the carrots, and potatoes, continue stirring. Add the boiled chicken and liver in the sautéeing pan. Put the pepper, the bay leaves and the tomatoe sauce. Cover it and let it simmer for about ten minutes. Add the raisin and continue simmering covered. Wait until the sauce thickens and turn off the fire.

Lechon Manok

Hilda — Sun, 15 Jun 2008 18:29:37 +0000

Lechon Manok was one the big hits of the 80′s that stayed longer than his street counterparts , Shawarma. a Lechon Manok popped out like mushrooms in the streets of Manila. Certainly this is one of the best and healthy way of cooking a chicken.

This recipe is something you can do for special occassions. You can cook it outside in a pitsburn or in your oven.

Ingredients:

1 whole dressed chicken

1 teasepoon of iodized salt

1 tablespoon of butter (about 10 to 15 g)

2 tablespoon of soy sauce

1 whole garlic

one bunch of lemon grass (tanglad)

3 bay leaves (laurel leaves)

some pepper

Procedure:

Start by cleaning the chicken. Wash and pat it dry with paper towel. Rub some salt on the surface and on inside cavity of the chicken. Rub the skin with butter, garlic and pepper. Inside the chicken cavity put the bay leaves, lemon grass, half of the garlic and some pepper. Roast for about an hour (depending on the size) at 210° celsius. Serve with spicy vinegar and chopped onions or Sarsa ng lechon.