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).

Adobo Recipe (chiken,pork adobo) Filipino recipe

Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

 Ingredients:

 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or 

choice of either 1 kilo of pork or 1 kilo of chicken

1 head garlic, minced

1 onion, diced

1/2 cup soy sauce

1 cup vinegar

1 1/2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

1/4 tsp MSG. 

1/2 tsp sugar

 4 pcs. calamansi

Salt and pepper to taste

Procedure:

• Wash chicken and pork properly
• In a bowl mix the calamansi juice, vinegar,soysauce, MSg., sugar,paprika,  2 gloves of garlic crushed, add pork and chiken. marinate for 10- 15 mins.
• In a big saucepan saute garlic and onion, add pork and chicken and add bay leaf  until half done
• Add water  put pepper and salt to taste  simmer until the meat is tender
• Add the marinade mix to the pan and simmer for 5 minutes  
• Serve with hot rice and adobo gravy 

Note: There is a lot of ways of cooking (adobo), for me i marinade it first so that the meat becomes flavourful.

Kare-Kare (Filipino Recipe

 Kare-kare is a popular Filipino dish especially in the Tagalog region. The Filipino version of the beef stew flavored and thickened in a peanut - based sauce, with a variety of vegetables

                                                                  

                                                             

 Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices
1/2 cup oil
8 cups of water
Salt and pepper to taste 

Procedure:

•  In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

•   Heat oil and Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt and pepper to taste.

•   Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

Note:

Don't over cook the vegetables, you can also cook or blanch the vegetables separately in a casserole and them mix it when the dish is about to be served.

You can have the option to serve with bagoong (shrimp paste) on the side and hot plain rice.

Traditionally, annatto (achuete) seeds are added to redden the dish.