Pork Kadios

1 pig’s leg. (hind part)
3 cups kadios, the partly green and violet ones
4 pcs average batuan fruits
jackfruit, 2×4x8 inches, sliced
garlic, onions, tomatoes, salt.
2 1/2 liters of water

grill the pork leg in very hot coals. the goal is to make some parts of the pork singe to black to coax out the aroma of the burnt pig skin

cut the pork legs into desired size. i usually cut it 2 inches crosswise. sautee with the three amigos: garlic, unions and tomatoes

boil [is that the right term? first time writing a recipe :-) i just usually tell people how to cook things.] til it’s almost melt-in-your mouth soft. throw in the batuan

add the kadios. wait til it becomes soft. add salt to taste

add the jackfruit. let it boil for a minute. serve

Pork Pata and Peanut Stew

QUESTION: Does my mom put onion and garlic here??? not quite sure can't ask my mom war kami now eh...

Anyways can't find a picture in the web. So, if my mom cook this recipe i'll took some to show you.

1k pork pata, cut into portion size
30 g Fresh peanuts, shelled
Slices peeled ginger, 1 cm thick
Spring onions
2.8 liters Water
1/4 tsp. Salt

Method :

Put the pork pata, peanuts, ginger and spring onions into a large, heavy pot together with the water and bring to the boil over a high heat.
Turn down the heat to a simmer and skim off any scum. Cover and simmer for 2 1/2 hours, stirring once in a while.
Skim off scum and season with salt to taste.
The meat may be served in chunks or cut into small pieces.

**I don't eat pork skin BUT I love peanuts. *-*

Adobong Kangkong

2 bundles kangkong
2 tbsp. cooking oil
4 cloves garlic, minced
1 piece Maggi Pork Broth Cube
3 tbsp. vinegar
1 tbsp. soy sauce

Cut leaves off stem and slice tender stems to 2 inch lengths. Discard tougher ones.
Heat oil and saute garlic until brown.
Stir in Maggi Pork Broth Cube and stems of kangkong.
Add vinegar, soy sauce and 1/4 cup water. Simmer until almost done before adding the leaves. Continue cooking for 1 more minute.

Adobong Sitaw

Ingredients

2 tbps. vegetable oil
2-3 cloves mashed garlic
1 sliced onion
1 tsp. bagoong alamang or to taste
1/2 cup cubed pork
1/2 cup peeled and deveined shrimp
1 bundle of sitaw (yard long beans) cut in 3-inch length
1/4 cup water if needed

Saute garlic and onion in hot vegetable oil as usual
Add bagoong and stir
Add the pork and stir until slightly brown
Add the sitaw and keep stirring until coated with oil
Add the shrimps (if overcooked, shrimps tend to be tough)
Cover pot so let cook for a couple of minutes
Check if gets too dry and keep stirring
Add 1/4 cup water if it dries up to prevent burning
Cook until veges are tender but still crisp
Serve with hot steamed Jasmine rice.

Pinakbet

1/3 kg. yellow squash, sliced into cubes

1 long bitter gourd.

a bunch of string beans

8-10 pcs. okra

4 eggplant

1 ½ cups diced tomatoes

3 long green chillies

2-3 tbsp garlic, finely crushed

2 medium onions, finely sliced

a knob of ginger, roughly crushed

1 cup fresh shrimp extract

½ cup bagoong alamang (shrimp paste)

¼ kg. pork

2 tbsp lard or cooking oil

water

In a deep pan, heat the oil and fry the garlic till golden brown then add the onions till transparent. Add the ginger and then the tomatoes. Simmer till it is a pasty consistency then stir in the shrimps then the bagoong and let dry to ‘toast’ the mixture.

Stir the pan to keep the mixture from burning then pour in the shrimp extract. Again, let it ‘toast’ and pour in a tablespoon or two of water if it gets too dry then add the pork. When the pork has become tender, put in the squash and the chillies. You can add the chillies later if you don’t like the pinakbet spicy or even omit completely.

After around five minutes, add the bitter gourd, let it sweat till half-cooked then add the beans. At this point, the small slices of squash have become very tender and tend to thicken the sauce.

When the bitter gourd and the beans are around 3 minutes from being done, put in the okra. Stir gently, then sweat for a minute then add the aubergine. Pour in a small amount of water if it becomes too dry. Simmer gently then test all the vegetables for doneness. Turn off the heat and cover the pan for a few minutes before serving.

Pork Floss

3 lbs pork shoulder
1.5 cups water
1.5 tablespoons dark soy sauce
6 tablespoons light soy sauce
2 teaspoons white pepper powder
1.5 teaspoons salt
250g sugar

Slice the meat into medium thickness. Simmer the meat water until the pork is soft. This takes about one hour.

Stir in the seasoning and cook again over medium heat until the stock is almost dry.

Remove the meat and cut the meat into fairly big pieces.

Shred the meat into fine shreds with a fork.

Put the shredded meat in a wok together with the remaining stock and fry till almost dry.

Lower the heat and add sugar while the meat is still moist.

Keep on frying until the meat floss is dry and crispy.The whole process of frying takes at least one hour or more. It takes some time but it is worth the effort.You’ll appreciate the store bought pork floss more after you’ve gone through the tedius process of making it.

Pork Floss Buns

Ingredients:

Filling:

50-80g Pork Floss (or Chicken or any other meat floss you choose)

Dough:

A:

285g Bread Flour,

35g Sugar

1/2 tsp Salt

6g instant dry yeast

B:

30g egg (small sized)

85mL warm milk

84g water

C:

22g butter

Garnish:

2 eggs, beaten

Sesame seeds (to your liking)

Method:

1. Add the A and B dough ingredients into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to the medium speed, and continue to mix for 3 minutes until a dough is formed.
2. Add the butter gradually and mix for 5 minutes on medium until it is fully developed. It should be elastic, smooth, not sticky and slightly not touch the sides of the mixing bowl.
3. Put a cloth over the mixing bowl with the dough in and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.
4. Punch and knead the dough. Divide into portions about 60g. Let the portions rest for 15 minutes at room temperature.
5. Flatten the bread into a round shape and place about a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a shape of a bun.
6. Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.
7. Brush the beaten egg over each bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.
8. Bake in an oven that has been preheated at 170C for about 15-18 minutes until it has turned golden.
9. Place the buns on a wire rack and let the buns cool.

***

Recipe 2:

3 cups bread flour

1.5 cups all purpose flour

1 pack rapid rise yeast

8 tablespoons granulated sugar

4 tablespoons dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

5 tablespoons of unsalted butter, at room temperature

480g bread flour

120g all purpose flour

1 pack rapid rise yeast

110g caster sugar

20g dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

60g unsalted butter, at room temperature

pork floss

mayonaise

Add yeast to warm water in a medium bowl, and set aside for 10 minutes. Next, add the bread flour, all purpose flour, granulated sugar and dry milk powder into a large mixing bowl. Slowly mix in the water + yeast mixture with the help of a scraper. Add in egg and softened butter. Mix well and knead to form a smooth and elastic dough.

After kneading, leave the dough to prove for 1 hour, or till it doubles in size.Try pressing a finger into the dough, it should leave a clear mark when it's ready. The dough is now ready to be shaped.For pork floss bun,Divide the dough into 60g portion, shape into balls and leave them to rest for 10 minutes.Shape the dough into oblong shape and put them on a baking sheet lined with parchment paper. Or you can grease the baking sheet without using parchment. Leave the dough to prove for 45 minutes-1 hour.

Brush with egg wash and bake on the middle of the oven at 375F for 12-15 minutes.When the buns are cooled, spread a thin layer of mayonaise on top of the buns and coat generously with pork floss.

*Need to find an egg cream filling for this one*

***

Could it be this?!?

1/3 cup sugar

1/4 cup cornstarch

2 egg yolks

1 cup milk

1 tablespoon butter

1 teaspoon vanilla extract

Preparation:

Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened, whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming. Chill at least 2 hours.

My Lola's Papaitan (Bitter-bitteran) or (Innards Stew)

My Lola's papaitan is the only papaitan I would ever eat. WHY? aside from the fact that I'm sure of how safe it is to eat (regarding HACCP) for me and my kapatids... my lola cooks the best "papaitan".


My lola is an ilocana. I'm not quite sure if papaitan (based on its name) should taste bitter. So, I try to google it and majority of it says that papaitan is bitter and main ingredients are pork, beef, goat? WHAT!? GOAT! (I never eat goats meat =( ).


But, my lola's papaitan is different... she uses pork/beef and taste a little salty and "maasim". really tasty. I really love her papaitan one of my favorite food. and I miss my Lola Taba's papaitan.


Sad to say we won't be able to taste it again or even ask for that recipe... But if my memory serves me right heres some of the ingredients:


pork/beef (not quite sure what part)
pork/beef intestine
pork/beef tripe
pork/beef liver
pork/ beef bile
ginger
garlic
salt and pepper


I don't know how it is done so I can't post it...


Maybe if I was able to get her recipe... I'll be rich by now hihihi tsk* tsk* tsk* sayang...


I have to make it on my own na lng.

Anyways, my lola's papaitan look more like this without the sili.

I'm so missing it! Grrrrrrrrrrrrrr.............

Tortang Talong (Eggplant and Meatloaf Omelette)

A non-traditional way of cooking our tortang talong (eggplant omelette). Cause traditionally, tortang talong (eggplant omelette) should look like this right?

Mine's, look more like this! minus the 'tangkay' with a twist

I got so tired of seeing my mom cooking our tortang talong one-by-one. it's so time consuming. so, I suggested her this kind of method. A much easier way of cooking and less expensive too. hihihi *-*

4 Eggplant, grilled and skinned
1 can Meatloaf, cut into cubes
4-5 eggs, whisked
8 cloves garlic
1 onione (white or red)
2 tbsp oyster sauce
a dash of salt and pepper
nutmeg
oil for frying


Saute garlic and onion in a pan. then add meatloaf. cook till slightly brown.
Mash eggplant using a fork.
Mix eggplant with meatloaf and whisked egg in a mixing bowl.
then add oyster sauce and season it with nutmeg, salt and pepper.
heat pan, then fry.


NOTE: you may use ground beef or pork in replace of meatloaf whichever you like....
although if you use beef or pork. you'll have to cook it much longer.

Pork Floss Pancakes

1/2 cup all-purpose flour
2 eggs
finely chopped green onions
salt and pepper to taste
Pork Floss

Combine all the ingredients in a mixing bowl and add enough water to form a smooth and slurry batter.
Place a ladle of the batter into an oiled frying pan on medium low heat and swirl to coat the whole pan.
When the batter has set, flip the pancake to cook on the other side.
Place some pork floss on one end of the pancake.
Roll the pancake up into a roll. All this is done while the pancake is still warm on the pan. Ming who helped Julie to make this must have a pair of steel hand as she was able to handle the hot pancake with her bare hand.
For me, I will make the pancake first and remove it from the pan before I add the pork floss and do the rolling.

Pork Leg Vermicelli

300-400g dried rice vermicelli or green bean thread

8-10 dried Chinese mushrooms

1 1/2 cups shredded carrot1

1/2 cabbage

2 cans 14 oz stewed pork chops or pork leg

1 tbsp fish sauce or soy sauce

Soak the vermicelli or bean thread in water until soft then drain. Soak the mushrooms in about 1 cup of water for a couple of hours until soft then remove the stalks and slice up. Save the mushroom liquid for the noodles if it gets too dried out when frying. After opening the cans of stewed pork, spoon out the fat for frying, pour out the rest onto a shallow bowl. Remove the bones and mash up the the meat so that there are no big chunks.In a wok or large frying pan, saute the vegetables in a bit of vegetable oil or the fat from the stewed pork. When half-cooked, add in the stewed pork and turn down the heat while mixing the ingredients together. Toss in the noodles and turn up the heat, pushing it into the sauce at the bottom of the pan to soak up the flavour as it cooks. Continue stir frying until the noodles are cooked and all the ingredients are well combined. Add in fish sauce or soy sauce to taste.Serve with cut red chilli or pickled green chilli and dig in!

Mushroom Cheeseburger

Ingredients:

Burger Patty:

500g mince meat

1/2 onion chopped finely

1/4 c chopped parsley

3 tablespoons of a bbq sauce

1 crushed garlic clove

2-3 tablespoons of breadcrumbs

1 egg

salt and pepper

blue cheese or cheddar cheese

Burger Buns

1/2 c mushrooms, chopped

onion, sliced into rings

lettuce, chopped

tomato, sliced into rings

French Fries

Simply combine all the ingredients together for your burger patty and fry for about 10-15 minutes on each side, depending on how well cooked you like your burger. Place the cheese about 5 minutes prior to turning off heat.On the side, cook the onions first for about 5 minutes and then add your musrooms for a few more minutes.Grill your Burger Buns 5 minutes prior to burgers being ready.Serve with French fries or Salad.Undo the top button of your jeans and Enjoy!

Wonton

Ingredients:

10 chinese mushrooms, small

1/4 lb prawns

7 water chestnuts

1/2 lb ground pork

1 green onion, finely chopped

1 pk wonton skins

1 tsp salt

1/2 tsp sugar

1 tsp thin soy sauce

1 tsp oyster sauce

1 dash of pepper

1 1/4 tbsp cornstarch

1 sm egg

Instructions:

Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,and discard stems; then, chop into very small pieces.Shell, devein and wash prawns. Chop into very small piecesPeel and crush water chestnuts with the flat side of the cleaver. Ifyou don't have a cleaver, chop the water chestnuts into very finepieces.Combine mushrooms, prawns, water chestnuts, pork and green onion.Add all other ingredients and mix well. 1 teaspoon of filling isused for each wonton.With one corner of the skin toward you, place 1 teaspoon of fillingabout an inch from the corner.Fold one corner to cover the filling.Told once more...about 3/4 inch.Turn the won ton so that the triangle is toward you. Dampen the leftcorner with a little water.Swing the right corner away from you and place it on top of thedampened left corner. As you make this fold, simultaneously pull thefilling toward you with your middle finger. You should finish with alittle "hat-like" effect.

Mapo Tofu

8 Cubes medium hard Tofu 2" x 2"
1 1/2 k Ground pork
1 tsp Chopped garlic
1 tbsp Chopped green onion
1 tbsp ground red pepper paste
1 tsp Brown peppercorn powder
2 tbsp Soy sauce
1 tsp Salt
2 tsp Cornstarch
2 tsp Water
1 c Soup stock
1 tsp Sesame oil
3 c Oil

Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.

Pork With Red Bean Paste

Ingredients:

Pork loin
3 Tbsp of red bean paste
1 ½ Tbs of soy sauce
1 Tbsp of ground red pepper
2 Tbsp of sugar
2 Tbsp of rice wine
1 tsp of ginger juice
1 ½ Tbsp of chopped garlic
2 Tbsp of chopped green onion
sesame seed oil
2 Tbsp of milk
ground black pepper

Directions:

(1) Cut pork meat into thin slabs (you can ask market people to do this.)

(2) Put all the ingredients into a large bowl, and mix with pork.

(3) Marinate meat for 30 minutes to an hour.

(4) Cook the meat in an oven or over a grill on aluminum foil (recommended).

Pork Kikiam

Ingredients:

1/2 k. of ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy paste
1 tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil

Instructions:

Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.

For the sweet-sour sauce:
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed
oil

In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish. Serve at once.

Kikiam

Meat materials:

1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 10 g shrimp powder)

2. Curing mix:

1 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water

3. Extender:

1/4 cup - TVP
1/2 t - Carageenan
1 T - Isolate
1/2 cup - Chilled water

4. Seasonings:

6 T - Sugar, refined
2 T - Garlic, chopped finely
1/2 cup - Singkamas, shredded and pressed
1/2 cup - Onion, chopped
1 t - Ground black pepper
1 t - Goyong powder
1 pc Egg, medium size
1/2 t - MSG

5. Sauce: ( this mixture is being cooked)

1 cup - Water
6 T - Brown sugar
2 T - Modified starch (dissolve in 2 T water)
1/2 t - MSG
1/2 t - Siling labuyo
1 small pc laurel leaf
1/2 t - Ground black pepper

6. Procedure:

Chill meat. Grind meat and chopped shelled shrimps meat.
Combine all ingredients well and mix into meat and shrimp until well blended.
Pack in taupee wrapper (3 T per roll).
Fry in hot cooking oil (deep fat fry).
Serve with prepared sauce.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City

Siomai

1. Meat materials:

1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 2 tsp shrimp powder)

2. Curing mix:

1 T - Salt, refined
1/2 t - Curing salt
1 t - Phosphate
1/4 cup - Chilled water*

* To dissolve in 3 ingredients

3. Extender:

1/4 cup - TVP
1/2 t - Carageenan

In 1/2 cup water, add 1/4 cup textured vegetable protein (TVP). Hydrate fr 3 minutes. Add 1/2 tsp. carageenan.

4. Seasonings:

1/2 T - Black pepper, ground
2 T - Garlic, chopped finely
3/4 cup - Carrots, shredded and pressed
1/4 cup - Young green onion, chopped finely
1 pc Egg, medium size
1/2 cup - Cheese, grated
1/2 t - MSG
2 T - Sesame oil

5. Packaging material:

Molo wrapper (1 1/2″ x 1 1/2″) 2 packs

6. Sauce:

1 cup - Soy sauce
12 pcs Calamansi
1 T - Sugar
1 t - Ground black pepper
1/4 t - MSG
2 T - Garlic, fried
2 T - Sesame oil
2 T - Sesame seeds (fried)

6. Procedure:
Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
Mix continuously until tacky.
The, combine all ingredients thoroughly and wrap into molo wrapper.
Steam for 30-35 minutes at simmering temperature.
Serve with prepared sauce.

Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per kg.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City

Puto Pao

Ingredients:

Batter:

3 cups all-purpose flour

1 cup cake flour

1 cup powdered milk

4 tablespoons baking powder

2 1/2 cups water

3 pieces whole eggs

Filling:

2 tablespoons cooking oil

1/4 kilo ground pork or beef

2 tablespoons minced celery (optional)

1 tablespoon soy sauce

1 tablespoon seasoning

pinch of salt

pinch of sugar

pinch of pepper

Topping:
Sliced salted red eggs

Procedure:
In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.
Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.
Pour batter in small greased muffin cups, about a quarter full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is half full. Top with sliced salted red eggs and steam for 10 to 15 minutes.

Embutido

Ingredients
2 lbs ground pork
2 eggs, lightly beaten
2 hot dogs, chopped
1 onion, chopped
1 red bell pepper, chopped
1/2 cup sweet pickle relish
1/2 cup tomato sauce
1 cup shredded bread
salt
pepper
soy sauce
1 stalk celery, chopped
2 tablespoons powdered milk (optional)

Directions:

1. Combine all ingredients in a bowl.

2. Mix thoroughly.

3. Roll 1 ½ cups of mixture in foil.

4. Steam for 1 hour.

5. Let cool.

6. Chill for 4 hours or overnight.

7. Slice diagonally