Beef Dinuguan

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar The term dinuguan comes from the Filipino word dugo meaning "blood". Beef dinuguan is same procedure to pork dinuguan. 

Here is my own version of dinuguan. 

Wash the meat or kidneys, intestines, ears,  and heart very well and boiled it with lemon grass to get rid of the odor for 30 minutes more or less. Wash again and slice it into thin or your desire sizes. Heat the frying pan and pour it with 3 tbspn cooking oil. Sauté garlic until brown add onion, ginger, red bell pepper, sliced meat and lemon grass for 20 minutes more or less with occasional stirring. Add vinegar, soy sauce, msg, black pepper powder, chile pepper, salt to taste and mixed it well.  Put the fresh strained blood with continue stirring until it becomes sticky. And served while it is hot.

Sauteed Vegetables with Pork

Ingredients:

1/4 kilo of pork

1 onion/ minced

1  tomato/ minced

1 garlic/ minced

3 tbsp soy sauce

1/2 tspn black pepper powder

1 tbsp monosodium glutamate

1 sayote (christophine)

1 bundle of string beans

1/4 squash

3 tbsp oil

Procedure

Separate the fat meat from the lean meat. Cook the fat meat first until brownish. Then pour with 2 tsp cooking oil and saute it with garlic, onion, tomato, pepper and lean meat. Cover it for 3 mins. Then add the string beans and cover the pan for about a minute. Add the squash and sayote. Mix it with 2 tbsp soy sauce and cover the pan again for about 1 minute, Add 1/2 cup of warm water and let it boil until vegetables are tender. Do not overcook. Add salt to taste and MSG. Serve while it is hot. 

Kangkong – Never Out Of Season

Any dish using kangkong should be popular these days, as the water-loving vegetable is the only one in abundance at public markets; all other vegetables from the lowlands and the mountains have been damaged by typhoons and the habagat rains.

3 TYPES FOR ALL SEASONS – Kangkong grows almost everywhere, and this is evident in the three distinct types sold in the Philippines.

Mung Beans – Appetizer To Dessert

Non-stop rains this week stranded many commuters and kept many home from schools and offices which suspended operations due to floods caused by a combination of heavy downpours, release of water from dams and an unusually high tide.

Unable to go to market, housewives have to turn to non-perishables in the pantry to make meals for the family. Some of the most popular dishes during the rainy season are dried fish, sardines and soupy stews based on mung beans, a most versatile legume that Filipinos use in appetizers, main courses, merienda and desserts.

World's Most Expensive Burger

They’ve doled them out for furthest eyeball pop, stretchiest skin, heaviest car balanced on head and most naked rollercoaster riders, but New York City’s Serendipity 3 snagged the Guinness World Record for the world’s most expensive hamburger last week. 

Developed in honor of National Hamburger Month, the iconic restaurant’s “Le Burger Extravagant” cashes out at $295 US dollars and boasts an ingredient list that’s a mouthful. 

Tinolang Manok

Tinolang manok or chicken ginger stew is one dish that almost all Filipino families cook and serve for lunch or dinner. Tinola is tasty dish made by boiling chicken sautéed in ginger and adding vegetables and spices. It is best eaten hot as soup or eaten with steamed white rice and seasoned with patis (fish sauce) and chilies.


Here is my own version of Tinolang manok:

Wash 1 kilo dressed chicken and slice it into your desired sizes.  Heat the casserole in medium heat and pour 3 tbspn cooking oil. Soute the garlic when it turn to light brown add onion, ginger, slice meat chicken, lemon grass with occasional stirring then cover. After 7 to 10 minutes, add 6 cups of warm water and let it boil to make it tender. Then add salt to taste, 1 tspn MSG and  malongay. After 2 minutes of boiling serve it while hot.  

Dinuguan

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar The term dinuguan comes from the Filipino word dugo meaning "blood".

Here is my own version of dinuguan. 

Wash the meat or kidneys, intestines, ears,  and heart very well and boiled it with lemon grass to get rid of the odor for 30 minutes more or less. Wash again and slice it into thin sizes. Heat the frying pan and pour it with 3 tbspn cooking oil. Sauté garlic until brown add onion, ginger, red bell pepper, sliced meat and lemon grass for 20 minutes more or less with occasional stirring. Add vinegar, soy sauce, msg, black pepper powder, chile pepper, salt to taste and mixed it well.  Put the fresh strained blood with continue stirring until it becomes sticky. And served while it is hot.

Grilled Squid (pusit)

Procedure :

Wash the fresh squid properly. Marinate it with lemon juice, soy sauce, salt to taste and msg for just 3minutes more or less. Insert lemon grass inside the belly of squid. Grill the squid in charcoal for 15 to 20 mins. Do not over cook. Serve while it is hot.  

How to prepare Lechon

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. In our family we prepare and cook lechon whenever there is a special occasion. Here is how to prepare lechon. In every 50 kilograms of pig, you need the following ingredients:

1/2 kilo salt

1/2 kilo spring onion

1/2 kilo lemon grass

54 grams MSG

100 grams garlic

1/2 cup black pepper

Put all the ingredients inside the belly of the pig. Cover the opened belly of the pig by stitching it using a wire to avoid spill of the ingredients. Wipe the whole pig with 12 oz of coca cola mixed with 1 cup of water. This will make the skin of the pig crunchy. Grill the pig in a charcoal for 2 -3 hours. Serve while it is hot.

Bibingkang Kanin (Rice Cake)

My wife bought a rice cake for my mother's birthday last monday. Everybody loved it! Bibingkang kanin is a type of sweet rice cake that originated in the Philippines, and it is commonly made by people of Filipino descent during holidays and other celebrations. It is a luscious and versatile dish that is often served as a dessert but is also eaten for breakfast and as a snack. Bibingkang kanin contains only three main ingredients --- brown sugar, coconut milk and glutinous rice --- and you can whip up the delicious dish in about an hour or less.

Grilled Tuna Panga

Grilled panga or tuna jaw is a classic dish in our family. The most common misconception about grilled panga (jaw) is that it is something complicated to prepare. Actually, it’s the easiest thing to cook.

Ingredients:

1 Tuna Panga

1 clove of garlic

1 tablespoon of salt

3 tablespoon of soy sauce

4 tablespoon lemon juice

1 tablespoon corn oil

black pepper powder

Procedure in cooking:

1. Mix salt, soy sauce, garlic, black pepper powder, lemon juice and the corn oil and place it in a bowl.

2. Marinate the tuna panga into the mixture. The marinating of the tuna panga would take at least 30 minutes. The longivity will enable the mixture into the tuna panga meat.

3. Start cooking the tuna panga in charcoal. The cooking procedure would take at least 30-40 minutes before the fish is ready to be serve.

Crispy Fried Chicken

Procedure :

Wash 1 kilo of fresh chicken meat. Slice it to your desired sizes. Mix it well with 1 tbspn black pepper powder, garlic, salt to taste, magic sarap(optional), monosodium glutamate/ vetsin(optional). Let the seasonings absorb for not less than 10 minutes. Heat the fryingpan into medium heat. Pour it with cooking oil. The cooking oil must not too hot in temperature. Fry the chicken pieces for about 8 minutes more or less. Turn once in frying. The amount of time needed for cooking will depend on the thickness of the pieces. Golden brown color is indication that the chicken is cooked.

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Pork Adobo

After three days of not eating meat, I was craving for a pork adobo. So decided to cook my own version of it.

Procedure : 

Wash 1/2 kilo of fresh pork meat, cut it into your desired sizes. Put it in the frying pan with 1/2 cup of water. Boil it to make it tender. When the sauce is evaporated add 1/4 cup vinegar, 3 tbspn soy sauce,1/2 tspn black pepper, 3 heads of garlic, salt to taste and 1/2 tspn monosodium glutamate/ vetsin (optional). Cover it with occasional stirring. When the oil comes out, stir it until light brown and serve while it is hot. 

Kinilaw na Pusit (Squid Ceviche)

Preparation:

Make sure that the Squid is fresh. Wash half kilo of squid properly. Remove the intestine. Cut the Squid into your desire sizes. Set aside the raw squid and have it chilled for 5 minutes. While preparing for the seasoning.

In a separate bowl mix 8 tablespoon of vinegar, a clove of onion, ginger cut into small cubes, a quarter teaspoon of monosodium glutamate, 2 tablespoon of lemon juice, chili (optional), and add salt to taste.

Get the chilled raw squid from the refrigerator. And mix it well with the prepared seasoning. and serve it.

Chicken Sotanghon Soup

Ingedients :

1/2 kilo fresh chicken
200 grams sotanghon/noodles
250 grams cabbage
1 sayote/ christophine
1 carrots
1 onion/ minced
1  tomatoe/ minced
1 garlic/ minced
3 tbsp soy sauce
1 tspn black pepper powder
1 tbsp monosodium glutamate
salt
4 tbsp cooking oil

Procedure :

Wash the fresh chicken meat well.slice it to your desire sizes. Heat the casserole in the stove in medium heat.  Pour it with cooking oil and saute garlic until light brown, add onion, tomatoe and chicken meat then cover it. After a minute put 10 cups of warm water then cover. Let it boil for almost 10 minutes and add the  carrots, sayote, and  seasonings. When carrots and sayote turn to tender put cabbage and  sotanghon and stir it softly until it's tender and serve it while hot.

Ginataang gulay at daing

Ingredients :

250 grams dried fish
500 grams squash
300 grams egg plant
300 grams okra
bunch of malunggay
2 pcs coconut
3 pcs lemon grass
2 cloves onion
2 pcs tomatoe
ginger

Procedure :

Add 1 cup of water into the desiccated coconut and wring it. Use strainer to separate the coconut milk from the desiccated coconut and set aside. Add 4 cups of water and follow the same procedure to have another extracted coconut milk. Grilled the dried fish and wash it. Put all the ingredients into the casserole including the dried fish and use the second extracted coconut milk to cook on it. When the vegetables turn to tender add seasoning to taste. Pour the last coconut milk. After a minute of boiling serve it while hot.

Tortang Dilis (Long-Jawed Anchovy Omelette)

Ingredients :

1/2 kilo dilis(long-jawed anchovy)
2 pcs. egg
5 cloves garlic, minced
1 onion, minced
2 tbsp flour, (corn starch)
1/2 tspn black pepper powder
monosodium glutamate (vetsin)
salt
cooking oil

Procedure :

Wash the long-jawed anchovy(dilis) and drain it in the separate plate. Mix all the ingredients well and add salt to taste except the oil. And put the drain anchovy(dilis) into mixed ingredients. Heat the frying pan and pour the cooking oil. Then fry the mixed anchovy(dilis) by using the tablespoon as your measurement to your desired sizes. Let it turn into light brown. And serve it while it is hot.

Crispy Chicken Adobo

For a 1/2 kilo fresh chicken, cut the chicken into your desired sizes. Marinate it with the following : 6   tbsp vinegar, 4 tbsp soy sauce, 1 tsp black pepper powder, garlic, salt to taste and vetsin.

Heat the frying pan with medium heat. Pour 1/2 cup of cooking oil. Add the marinated chicken with its sauce and cover it. Stir occasionally until the chicken meat turns to brown. Serve it while it is hot.

Chicken Liver Adobo with Hard Boiled Egg

Ingredients:

1/2 kilo chicken liver

1/2 dozen egg

1 pc red bell pepper

1 clove onion

1/2 tbsp black pepper

1/2 tbsp monosodium glutamate

4 tbsp soy sauce

6 tbsp vinegar

salt to taste

6 tbsp cooking oil

garlic

Procedure:

Boil the egg for about 10 minutes and peel it. Wash the fresh chicken liver. Mix it with black pepper, vinegar, soy sauce, monosodium glutamate. Heat the frying pan. Pour the cooking oil into the pan until it is hot. Saute the garlic until it turns to light brown, then add the union and red bell pepper, and mix the prepared chicken liver and the seasonings. Cover the pan, put the peel egg and  mix it ones in a while with a very low heat until the sauce becomes sticky and brownish. Serve while it is hot.

Adobong Pusit (squid in adobo sauce)

Squid can be cooked in different ways. One of my favorite squid recipes is adobong pusit. Since it's week end, I decided to cook my own version of squid in adobo sauce.For me, this recipe helps rejuvenate myself from a week long stress from work because of its many health benefits.

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Procedure :

Wash 1 kilo of squid(pusit) very well and remove the intestine. Slice the squid into your desired sizes. Marinate it with 1/2 cup of vinegar, 1/4 cup soy sauce, 1 tspn black pepper powder, salt to taste, and 1 tspn monosodium glutamate/vetsin for about 5 minutes. In a skillet, sauté garlic until brown and add onion. When onion becomes translucent, add the marinated squid and its sauce with medium heat. Cover it with occasional stirring. After 10-15 minutes when sauce becomes sticky and light brown. Put it in the serving bowl and serve it.