Filipino Food Store » tomato sauce

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.

Pinoy Spaghetti Meatballs

Hilda — Mon, 21 Jul 2008 11:48:47 +0000

Some love it spicy. The italians love it soury but Filipinos love it with a hint of sweetness!

Ingredients:

For the meatballs:

half a kilo of ground beef

half a kilo of ground pork

2 carrots chopped finely

1 onion chopped finely

1 egg

2 tablespoons of flour

salt and pepper

1 1/2 kilo of spaghetti noodles

2 liters of water

some salt and cooking oil

for the Spaghettti sauce:

1 bottle of tomato catsup

2 cans of tomato sauce

1 tablespoon of tomato paste

3 cloves of garlic chopped

2 onions chopped

some cooking oil

2 bay leaves

1 tablespoon of sugar

salt and pepper

cooking oil

some grated cheese

Procedure:

Start by preparing your meatballs. In a salad bowl put your ground pork and ground beef. Add the chopped onion and carrots. Mix well. Put some salt and pepper. Break the egg inside and fold in the flour. Continue mixing well. With your palm shape ball form like to make your meatballs. Put them in a plate with enough spacing. It is up to you if you prefer to make big balls or medium sized balls. Put them in the fridge to let them hold together. After about an hour, in a frying pan put some oil and fry your meatballs. Do not overcook them for you will cook them again with the tomato sauce. Just give them a ligh golden brown color on all sides. On the same pan add a little bit of oil and start sautéing your garlic and onions. Put your tomato paste and bay leaves. Pour the catsup, tomato sauce and water. Mix them well. Cover and let it simmer slowly for about twenty minutes. Add your meatballs and put some salt, pepper and sugar. Cover and let it simmer for another five minutes. In a big casserole put two liters of water with rock salt on it and 2 tablespoons of cooking oil. As soon as it boils add the spaghetti noodles. Cook them as per instruction. A spaghetti noodles would normally require about ten to eleven minutes of cooking for aldente and more for a much softer noodle texture. Strain them. Pour your sauce on the top and some grated cheese on it.

Beef Morcon

Hilda — Mon, 21 Jul 2008 11:31:35 +0000

Ingredients:

1 kilo of beef (tell your butcher if possible it’s for making morcon) slice it thinly about 1 cm in thickness and 25 cm width

1/4 kilo of beef liver minced

5 pieces of sausages

200 grams of pork fat

3 hard boiled eggs

3 cloves of garlic,

1 onion chopped

1 cup of tomato sauce

half a glass of water

some bay leaves

Procedure:

With an add of a rolling pin flatten your beef by hitting it gently. This procedure will help the meat to become tender easily. Once you have flatten it, add some salt and pepper. Put your pork fat, hard boiled eggs, sausages and minced liver over the flattened meat on one side. Roll it delicately from the side where the stuffs were placed. Be sure to firmly close them by tying them with a kitchen thread. Set it aside. In a casserole, put some oil then sauté your garlic and onion. Add your tied beef and pour your tomato sauce, bay leaves and water. Let it simmer slowly covered until the sauce disappear. It is always better to serve them the next day. You can start by frying your rolled beef meat with some oil to give a nice brown color then slice it once it has completely cooled off.

Pork Pochero

Hilda — Thu, 17 Jul 2008 14:17:17 +0000

Ingredients:

1 kilo of pork cut in serving pieces

1 can of tomato sauce

1 teaspoon of tomato paste

half a cup of cooked garbanzos (chick peas)

1 onion peeled and cut into two

1 cup of string beans

1 cup of cabbage

half a liter of water

salt and pepper to taste

pork bouillon cube

Procedure:

In a casserole, put the pork and add some oil. Let the pork melt down its fat for about a couple of minutes. Add the onion and continue stirring. Add the tomato paste and tomato sauce. Put some salt and pepper. Pour the water with dissolved pork bouillon on it. Cover and let this simmer gently over medium fire. Add your vegetables and chick peas during the last part of the cooking.

Pork Afritada

Hilda — Tue, 08 Jul 2008 14:58:49 +0000

3/4 kilo of pork cut in serving portions

1 can of tomato sauce

1 onion

3 cloves of garlic

1 carrot cut in cubes

4 potatoes peeled and quartered

1 red bell pepper

1 teaspoon of patis (fish sauce)

1 tablespoon of soy sauce

salt and pepper

some cooking oil

half a cup of water

4 hard boiled eggs for garnishing

Procedure:

Heat the pan with oil. Put your garlic and onion and start sautéeing them. Once they change color add your cut pork. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste. Just before serving you can top it up with hard boiled eggs.

Chicken Afritada

Hilda — Tue, 08 Jul 2008 14:30:10 +0000

Ingredients:

3/4 kilo of chicken cut in serving portions

1 can of tomato sauce

1 onion

3 cloves of garlic

1 carrot cut in cubes

4 potatoes peeled and quartered

1 red bell pepper

1 teaspoon of patis (fish sauce)

1 tablespoon of soy sauce

salt and pepper

some cooking oil

half a cup of water

Procedure:

Heat the pan with oil. Put your garlic and onion and start sautéeing them. Once they change color add your cut chicken. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste.

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.