Kare Kare Recipe

Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts, this dish depends on the shrimp paste (on the side) in order to be fully enjoyed.

Ingredients

• 3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
• 1 bundle of pechay or bok choy (optional lettuce)
• 1 bundle of string beans (cut into 2 inch slices)
• 4 pcs eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water (about 1 Liter)
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Cooking Procedure

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the , eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

Hototay Recipe

This soup recipe is of Chinese in origin.Having many ingredients adds a lot of different flavor to this soup dish. All these flavors coincide with each other producing harmony and a single delicious taste that makes this dish stand out. The vegetables in this dish add sweetness and texture. They also provideHealth benefits to our body.

                                         

 

Ingredients

1/2 lb pork, sliced thinly

1/2 lb boiled chicken, shredded

1/4 lb pig liver, sliced thinly

4 to 6 cups chicken stock or chicken broth

2 cups Napa cabbage, chopped

1 1/2 cups fresh Shitake mushrooms, chopped

1 cup carrots, sliced

1 cup green onion,chopped finely

1 medium onion, chopped

2 teaspoons minced garlic

3 to 4 pieces raw eggs

2 teaspoons salt

1 teasoon ground black pepper

2 tablespoons cooking oil

Directions

Heat oil in a cooking pot.

Saute garlic and onion.

When the onion becomes soft, add the pork and cook until the color turns light brown.

Put-in the chicken and liver, and cook for 3 to 5 minutes.

Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.

Add carrots and mushroom. Stir and cook for 3 minutes.

Put-in the Napa cabbage, salt, and ground black pepper. Stir and cook for 2 minutes.

Turn off heat, and then transfer to individual serving bowls.

Crack and place one egg per bowl. Sprinkle green onions on top to garnish.

Serve hot.Share and enjoy!

Pork and Shrimp Siomai

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

             Ingredients:    

• 1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoon sesame oil
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 50 pcs. large or 100 pcs. small wanton or siomai wrapper
• soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Chilli Paste:

• 1/8 kilo Chillies (Siling Labuyo)
• 3 tablespoons cooking oil
• 2 cloves garlic, peeled and minced

Wrapper:

• 1/4 cup water
• 1 egg
• 1 tablespoon vegetable or corn oil
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

 

Instruction:

• Mix all the ingredients for the filling in a bowl.
• Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
• Meanwhile, boil water and brush steamer with oil.
• When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
• Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Chilli Paste: 

Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well. 

  

Wrapper:

• Beat egg and mix with flour till free of lumps.
• Bring water, cooking oil and salt to a boil, then pour in flour.
• Remove from heat and beat until mixture forms a ball.
• Divide the dough into 1 1/4 -inch balls.
• Roll each ball on a floured board until paper thin. Set aside.

                                                   

Lumpia Shanghai Recipe

 Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other

                                                                             

Ingredients :

• 1 lb. ground pork
• 1 cup chopped shrimps
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped carrots
• 2 whole eggs
• 3 tbsp. soy sauce
• 3 dashes of sesame oil
• salt and pepper, to taste
• lumpia wrapper
• vegetable oil, for frying

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Bulalo Recipe

                         This recipe is also another filipino version of beef stew with lots of vegetables

Ingredients:

3 pcs. bulalo (ox knee cap)

1/2 kg boneless beef shank
salt and pepper to taste
3 onions, quartered

3 gloves garlic
3 potatoes, quartered
1 head cabbage, quartered
4 pcs. banana (saba variety)
2 pcs. corn on the cob, cut into several pieces
1 bundle pechay ( bok choy)

1 tbps. fish sauce

Procedure:

• Boil the the ox knee cap and beef shrank until tender remove scums as it rises
• when the meat is tender add onion, garlic and fish sauce, add cob of corn
• when corn is tender, add potatoes and banana cooked for 5 mins.  adjust seasoning
• add cabbage after 3 mins add pechay(bok choy) serve while hot

 Note: you can add (siling labuyo) when serving it.

Pork and Chicken Menudo recipe

                                                     

                                                              

    This is one of the favorites recipe of the Filipinos it may be served in occasion or in simply family bonding.

1/2 kilo chicken, cut into small cubes 

1/2 kilo pork, cut into small cubes
1/4 kilo pork liver, cut into cubes

1 piece chorizo bilbao sliced (or sometimes we used  hot dog)

1 cup garbanzos (white chickpeas, boiled and peeled)
2 cups potatoes, cubed
1 cup carrots, sliced
1 piece red, green bell pepper sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced

3 tbsps oil
3 cups broth
1 small can liver spread
salt and pepper to taste

•  Saute garlic and onion; add pork, liver  and chicken meat and cook until done. 
•  Add  broth, bring to boil or until the meat is tender 
• Add  Chorizo Bilbao tomato sauce.
•  Add potatoes, carrots and green peas, simmer add red, green bell pepper and   liver spread.
•  Season and bring to a boil or cook until the desired thickness of the sauce.

Note:

You can adjust the sauce by adding the water and season it.

The other way of cooking menudo is without tomato sauce it is the traditional way but i prefer this.

Chicken Binakol Recipe( with a twist)

                      I'd like to share this twist of chicken binakol because in my culinary class when i cooked this twist of chicken binakol everybody in the class loved and enjoyed my recipe.

                                         

Ingredients:

     1 whole native chicken (cut into parts)

     2 tablespoon vegetable oil

     3 cloves garlic, chopped

     1 medium onion, finely chopped

     1 thumb-sized ginger, chopped then squashed

     3 pcs young coconut (juice & meat)

     1 cup of black fungus (tenga ng daga) (put in a bowl with water)

     salt and pepper to taste

     1 tablespoon fish sauce (patis)

     a bunch of Chinese pechay

     1 broccoli

     1 cauliflower

      2 medium sized potatoes cut

      1 lemon grass

.     5 pcs chili (siling haba)

• Heat vegetable  oil then saute ginger, garlic, onion and lemon grass 
• Be careful not to burn ‘em, or you will have a burnt flavour soup.    
• Toss in all the chicken pieces then pour a tablespoon of fish sauce.
• Saute until the chicken meat releases its own juice without adding water. stir often.
• Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
• Scrape the young coconut meat and mix it with the chicken..
• Simmer for another 10 minutes. or until the chicken becomes soft and tender
• Put the sliced potatoes and black fungus
• Let boil for another 3 minutes. 
• Season to taste
• Add Chinese pechay, broccoli,and cauliflower after 2 mins add chili 
• Serve hot  

 Note: 

Do not add water into the soup. 

Use only fresh young coconut juice as soup.
Chicken binakol must  be served warm to enjoy its goodness
Fancy using the coconut shells as Chicken Binakol’s serving bowls.

If your in the Philippines try adding 1 small pack of (magic sarap).