Filipino Food Store » soysauce

Adobong Sitaw

Hilda — Sat, 26 Jul 2008 13:47:33 +0000

One of my favorite vegetable dish that is so easy to cook!

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

half a glass of water

some hibe

250 g of ground pork (optional)

Procedure:

In a casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and hibe. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender.

Adobong kangkong

Hilda — Sat, 26 Jul 2008 13:43:32 +0000

When I was a kid I grew up close to kangkong plantation. I remember how many times I enjoy eating adobong kangkong everytime my parents didn’t have the money to buy food. Now its a food I always long to taste.

Ingredients:

2 cups of kangkong leaves and stalks (in our family we cut the stalks in ringlike forms)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some chicharon

Procedure:

In a casserole put your cookign oil. Fry your garlic and onions. Add your kangkon, soysauce and vinegar. Pour half a glass of water and let it simmer for about fifteen minutes covered. Before servign top it with chicharon.

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.

Tokwa’t Baboy

Hilda — Tue, 08 Jul 2008 12:02:59 +0000

Ingredients:

1 block of big fresh tofu

3/4 kilo of pork

3 pieces of shallots chopped

1 thumbsize ginger minced

1/4 cup of vinegar

1 teaspoon of vinegar

3 tablespoon of soysauce (toyo)

5 pieces of hot chili pepper (siling labuyo) optional

salt, pepper

one cup of cooking oil

Procedure:

In a deep casserole pour one liter of water add your pork and add some rock salt. Cover and let it boil for about thirty minutes. With an aid of a fork check the tenderness of your pork. After forty five minutes your pork is ready. You can keep the pork broth in making some soup or for cooking noodles. Get your pork and cut them in cubes once it has completely cooled off then set it aside. In another casserole, pour your cooking oil and let it warm up. Slice your fresh tofu of about 2 centimeter thickness each and deep fry them. They should be golden brown. Better to deep fry them to avoid sticking and breaking your tofu. Cook them gently for about seven minutes each side. It will depend on how hot your pan is. Let them cool and dry in a paper towel. Once it has completely cooled off, cut them in cubes. In a bowl mix the vinegar, soysauce, chopped ginger and shallots together. Add sugar,salt and pepper to taste. Put your cut pork and tofu. Toss them well. Perfect as a side dish with a hot porridge or eat is as a pulutan.

Chicken Pork Adobo

Hilda — Sat, 14 Jun 2008 12:44:04 +0000

Adobo is Filipino’s all-time favorite dish. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Adobo is so versatile we can almost do it with different kinds of meat, fish or even vegetables. Try this beautiful blending of chicken and pork simmered to perfection! Take note that they taste even better the next day!

Ingredients:

half a kilo of chicken cut into serving pieces

half a kilo of pork cut in cubes (about 3- 4 inches)

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 and the pork into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken and pork 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 meat has come out and the 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!