Filipino Food Store » soy sauce

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.

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.

Siopao

Hilda — Tue, 09 Jun 2009 17:01:03 +0000

Who has not tasted siopao yet is definitely missing a lot!

Siopao is a popular filipino snack of steamed bun with meat filling. Some like it with Pork Asado while others prefer Bola Bola. Interestingly, we could know the flavor inside a siopao by the color indications on top of the buns. Isn’t that great! If you have some left-over meat (like adobo or even roasted chicked could do the thing), this recipe is a great way to make use of them.

Ingredients:

2 1/2 cup flour

4 tsp baking powder

1/4 cup sugar

2/3 cup warm milk

Bola-bola filling

1 onion chopped

2 cloves of garlic minced

1 tablespoon of ginger juice

2 tablespoons of soy sauce

2 tablespoons of sesame oil

250 g of ground pork

salt

pepper

2 hard boiled eggs sliced(if you have salted eggs to use that’s better)

Procedure:

Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft. Divide the dough into 8 balls. Set aside. In amixing bowl put the ground pork, onion, ginger juice, soy sauce and sesame oil. Mix well. Put some salt and pepper to taste. Your dough balls will double in size, punch them down. Knead them one by one on your floured table. Flatten your dough, on the center put a sliced cooked egg and a scoop of your meatball filling. Gather sides toward the center, twist and be sure to seal it correctly. Place the pinched side down on a parchement paper. Cook in a steamer and steam for about 20 to 25 minutes depending on the size.

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.

Rellenong Pusit ( Stuffed Squid)

Hilda — Thu, 21 May 2009 16:54:13 +0000

Here’s an easy recipe to delight your guests. Perfect also for pulutan.

Ingredients:

about a kilo of fresh squid (big or medium sized) clean them

2 red onions chopped

1 green pepper chopped

3 tomatoes chopped

one cup of parsley chopped (you can replace this with kintsay)

2 tablespoons of kalamansi juice (or lemon juice)

2 tablespoons of soy sauce

2 table spoons of cooking oil

Procedure:

Mix the cooking oil, calamansi juice and soy sauce. Pour this over your squid and mix them. In another bowl mix the onion, green pepper, tomatoes and parsley. Insert this inside your squid. Grill them over medium fire for about ten minutes or depending on the size. do not overcook them.

Pork Adobo

Hilda — Mon, 28 Jul 2008 10:49:47 +0000

Various ways and styles fofcooking this filipino dish exist. This is but one of them. This is a bit sweet and not a dry version.

Ingredients:

half a kilo of pork (cut in serving portion) liempo or butt part is the best

1 tablespoon of sugar

5 tablespoons of vinegar

5 tablespoons of soy sauce

1 clove of garlic pounded

pepper

some cooking oil

half a glass of water

Procedure:

Prepare the marinating ingredients:sugar, soysauce, vinegar, pepper and lots of pounded garlic. Let the cut pork marinate in this juice for a minimum of two hours. Put everything in a casserole and pour the glass of water. Let this simmer gently. Do not let the sauce dries up, once the juice has reduced into half and the meat are tender you can cut the fire. Remember adobos are always best eaten the next day!

Adobong Sitaw with fried tokwa

Hilda — Sat, 26 Jul 2008 14:19:20 +0000

This is my auntie’s specialty!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

2 tablespoons of black beans (tausi)

half a glass of water

250 g of ground pork (optional)

one block of big tofu (tokwa)

half a glass of oil for frying

Procedure:

Start first by frying the tokwa (tofu) in a deep casserole. You should put enough cooking oil to fry the tofu easily. They need to be golden brown on both sides. About putting the tofu too early. The oil should be hot enough. Cool them off and cut them in cubes. In a separate casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and your black beans. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender. Top it with fried tokwa.

Sarsa ng lechon

Hilda — Wed, 16 Jul 2008 12:16:33 +0000

Ingredients:

half a kilo of chicken liver pounded

one onion sliced

3 cloves of garlic pounded

3 tablespoons of soy sauce

3 tablespoons of sugar

1/4 cup of vinegar

some cooking oil

2 cups of pork broth

3 tablespoons of cornstarch

Procedure:

In a casserole start by warming up the oil. Put the garlic and onion. Sauté them until they become translucide. Add your pounded chicken liver and continue mixing. Put some salt and pepper . Pour your pork broth and let it simmer gently for about thirty minutes. Add the soy sauce and sugar. Continue mixing. Pour the vinegar and taste if it needs more sugar or salt. Then get a laddle of this broth and dissolve the cornstarch before adding it up in your sauce or sarsa. Mix well to avoid having lumpy part. Taste and turn off the fire. It the sauce is too runny add more cornstarch but be sure to dissolve it first on some liquid before adding. The sauce will thicken more if it stays longer on the stove. You can also replace the pork broth with chicken broth; This sauce is an all around sauce you can use for lechon, fried pork or chicken or even fried fishes.

Stir-fry Bitsuelas with chicharon toppings

Hilda — Mon, 23 Jun 2008 13:24:48 +0000

Another one easy and yet delicious healthy vegetable recipe!

Ingredients:

1 kilo of green beans or bitsuelas

1 onion sliced

2 cloves of garlic

1 tomato chopped

1 tablespoon of hibe (dried shrimps)

1 teasepoon of patis

1 tablespoon of soy sauce

1 pack of chicharon(about 250 grams)

about half a glass of water

Procedure:

Soften first your dried shrimp by soaking it in water. Heat the pan and add your cooking oil. Start by sautéeing your garlic, onion and tomatoes. Then add your dried shrimps , continue sautéeing. Finally add your green beans. Mix them well. Put your soy sauce and patis. Add a little bit of water (about a quarter of a glass) then cover it and let it simmer for about fifteen minutes. You can check the softeness of your green beans. It best to eat them when they are still a little bit crunchy and sweet. Remove from fire and serve with crushed chicharon on the top.

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.

Pancit Canton

Hilda — Sat, 14 Jun 2008 12:25:00 +0000

No birthdays or filipino family gathering is complete without a pancit on the table. A sign of longevity and strong family ties. Definitely we owe this to strong chinese influence but our version is truly filipino in its sense. Pancit could be long or short, with sauce or not but always a sure hit among the guests. I love it in between my pandesal in the morning or eaten with rice during lunchtime.

Ingredients:

1 kilo of pancit canton

*1 kilo could serve about ten to twelve guests. But it depends on their capacity to eat and if there are other dishes on the table.

half a kilo of pork belly (slice thinly)

2 cooked chicken breasts (meat shreaded)

1/4 kilo of shrimps (shells removed )

1/4 kilo of squid balls (cut into two)

2 onions sliced

3 cloves of garlic

one cup of sliced cabbage

2 carrots (cut in julienne strips)

half a cup of caulliflower (cut in small pieces) you can also use some broccolli

half a cup of celery stalks sliced

one bunch of fresh kintsay (chinese parley)

1/4 cup of soy sauce

pepper

1 pork cube (dissolve in half a liter of water)

half a cup of water

Procedure:

There are many versions of cooking canton. This one is the version of my friend’s mom she taught us, and I swear its really good. In a big wok or sautéing pan, put the pork and half a cup of water. Cover it and let it boil. After few minutes of simmering you can take now the liquid from the wok. You will save it for future use later. Add oil on the wok and start frying the pork, once they change color, take them off and put the shrimps. Cook them lightly until they change color. Next put the squid balls and do the same. After all these fry all the vegetables lighlty. You can add more oil if necessary. The vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok, sauté the garlic and onion and pour the pork broth cube dissolved in water. Let it boil. Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to taste it, to determine whether you will need to put more or less. Let the canton noodles soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit canton drier you need to wait that the juice have already evaporated. But do not overcook because noodles have tendency to become soggy. At this point mix half of all the fried ingredients you have on the pancit. Mix them well to be sure they are proportionally distributed everywhere. The other remaining half of your fried veggies and meat goes on top of the noodles so that it will look more appetizing. Serve with kalamansi (lemon or lime) mixed with soy sauce and siling labuyo (chili hot pepper).

Pork Barbeque

Hilda — Wed, 11 Jun 2008 12:54:41 +0000

My friends swear that our neighbor’s Pork BBQ recipe is the best they ever tasted.

PORK BARBEQUE

1kilo of pork meat cut in bbq style

1/4 kilo of pork’s fat

1 clove of garlic crushed

half a bottle of banana catsup

1/4 glass of soy sauce

1/4 glass of pineapple juice (or lemon juice)

2 tbsps of sugar

salt & pepper

4 bay leaves

Bamboo Sticks

Procedure:

Start by preparing the marinate. In a deep bowl mix the catsup with pine-apple juice, soy sauce, sugar, salt, pepper and bay leaves. Crush the garlic and put it in the marinating juice. Put the cut pork in the marinade and start giving a gentle massage on the pork. This help to tenderize the meat. Le the pork stand in the marinade for at least 24 hours covered inside the fridge. The next day, drain the pork and start pitting them with your bamboo sticks. Grill each side for about three to five minutes depending on the size of your meat. Best served with your Atchara (green papaya salad).

Chicken Adobo

Hilda — Mon, 09 Jun 2008 13:39:11 +0000

For Pinoy foodies die-hard fans, nothing beats a good chicken adobo!

Ingredients:

one whole chicken cut into serving pieces

one clove of garlic, minced

1 tsp of grated ginger

1 tsp of peppercorn (pamintang buo)

1 tsp of sugar

1/4 soy sauce

1/4 cup of vinegar

2 tbsp of cooking oil

Procedure:

The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soysauce; mix well. Put the cut chicken into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium fire until the juice of the chicken has come out and sauce has reduced. Remove the cover of the casserole then put the cooking oil and the remaining garlic freshly pounded. Fry them altogether. Best served with pandan rice and eaten with your hands!