How to cook Embutido

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Ingredients:

    * 1 lb Ground chicken
    * 4 T flour
    * 3 large Sweet pickles, chopped
    * 1⁄2 Onion, chopped
    * 1⁄2 c Raisins
    * 4 oz chorizo, finely chopped
    * 1⁄4 c Green peas
    * 2 large Eggs, beaten
    * 4 canned Vienna sausage
    * some salt and pepper for seasoning
    * 8 oz package sharp Cheddar cheese, cut into strips

Cooking :



1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, flour, pickles, onion, raisins, chorizo and peas.
2. Mixi well and season with salt and pepper to taste.
3. Add beaten eggs and mix thorougly.
4. Spread mixture on a piece of aluminum foil; arrange sausage, hard-cooked egg slices and cheese strips on top of mixture.
5. Shape mixture into a cylindrical roll about 4 inches in diameter and wrap in foil.
6. Bakei in preheated oven for 1 hour.
7. Unwrap and slice before serving with ketchup

How to cook Bufallo Chicken Wings

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients:

    * 4 to 5 pounds chicken wings
    * Freshly ground black pepper
    * Salt (if desired)
    * 4 cups vegetable oil
    * 4 Tablespoons butter or margarine (1/2 stick)
    * 5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
    * 1 Tablespoon white wine vinegar

Preparation:

Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

How to cook Bufallo Shrimp

Ingredients:

12 uncooked large shrimp, peeled wth the veins removed and the tails intact 1 large egg 1/2 cup milk 1 cup all-purpose flour

Bufallo Shrimp Sauce:

1/4 cup hot sauce 1/4 cup butter 1/8 tsp paprika 1 dash black pepper 1 dash garlic powder

We’re going to start with the Hooters Buffalo Shrimp sauce first. Combine all your ingredients in a small saucepan over medium heat until everything is thoroughly mixed. Cover the mixture and keep it warm on very low heat.

Preheat your deep fryer to 375F.

Next combine your egg and milk in a small bowl. Then place your flour in a large zip-lock bag.

Coat your shrimp with egg mixture and then place them into the zip lock bag. Make sure all your shrimp are well coated.

Assuming that your deep fryer is ready by now, deep fry your shrimp for 8 to 10 minutes until the shrimp tails are brown. Remove the shrimp, place them on a paper towel to remove excess oil and then coat them with your Hooters Buffalo Shrimp sauce in a large bowl.

How to cook Pochero

 

Ingredients:

* ½ kilo chicken (cut into parts)
* ½ kilo pork (cut into cubes)
* ½ kilo beef (for stewing, cut into chunk cubes)
* 4 pieces chorizo bilbao
* 8 cups water
* 1 teaspoon salt
* 1 bundle onion leeks
* 6 cloves garlic (minced)
* 2 tablespoons oil
* 5 pieces Saba banana
* 5 pieces boiled potatoes (quartered)
* 5 pieces boiled sweet potatoes (quartered)
* 1 cup chickpeas
* 1 bundle cabbage (sliced)
* 1 Pinch salt & pepper

Procedures:

1. Boil pork, chicken, beef, chorizo in salted water withonion leeks.
2. Lower fire and let simmer until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, saute garlic, onion, then pour in the stock.
5. Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.
6. Season with salt and patis.
7. Add in the cabbage.
8. Serve hot.

How to cook Igado

Ingredients:

    * 2 onions, finely chopped shopping list
    * 2 tomatoes, chopped shopping list
    * 1 bell pepper, juliene shopping list
    * 1/2 kilo pork liver , cut into 2 inch strips shopping list
    * 1/4 kilo pork, 2 inch strips shopping list
    * 2 garlic cloves, minced shopping list
    * 1/4 cup soy sauce shopping list
    * 1/4 cup white vinegar shopping list
    * 1 tbspHow to make it


Procedures:

    * Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
    * Add tomatoes just before the garlic and onions turn very light brown.
    * Add in the pork strips, and stir fry until pork is light brown.
    * Add in the liver and stir until liver is half-cooked.
    * Add in the vinegar, soy sauce and the sugar.
    * Simmer until the meat is cooked.
    * Serve with steamed rice.
    * Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

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How to cook Sizzling Pork Chop

Ingredients:

1 piece (8 oz) pork loin chop
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3/4 cup mixed vegetables, cooked
3 tablespoons all-purpose flour
4 tablespoons butter
1 cup yellow rice

Cooking procedure:

1. Rub salt, ground black pepper, and garlic powder on the pork tenderloin chop. Let it stay for at least 30 minutes.
2. Make the gravy by melting 1 tablespoon butter in a saucepan. When the butter melts, gradually add the flour and whisk until the color turns light brown. Pour-in the beef broth and stir. Add salt and pepper according to taste. Continue cooking until the texture becomes thick. Set aside.
3. Heat a skillet of frying pan then put-in 2 tablespoons of butter and let melt.
4. Pan-fry the pork loin chop in medium heat until the color of each side turns light brown (approximately 7 to 8 minutes per side). Set aside.
5. Heat a sizzling plate or fajita plate then put-in 1 tablespoon butter.
6. Distribute the butter around the plate then arrange rice, mixed vegetables, and pork loin chop.
7. Pour gravy over the pork loin chop then turn-off heat.
8. Serve. Share and enjoy!

How to cook Beef with Oyster Sauce

Cook Time: 5 minutes
Total Time: 5 minutes

Ingredients:

    * 10 - 12 ounces (275 - 350 grams) beef steak, such as topside rump
    * 4 - 6 small dried Chinese mushrooms, soaked
    * about 1 pint (500 ml, 2 cups) seasoned oil* (see below)
    * a few small bits of fresh ginger root
    * 1 spring onion, cut into short sections
    * 4 ounces (115 grams) mangetout (snow peas), topped and tailed
    * 1/2 small carrot, thinly sliced
    * 1/2 teaspoon salt
    * 1/2 teaspoon soft brown sugar
    * 2 tablespoons oyster sauce
    * For the marinade:
    * 1/2 teaspoon soft brown sugar
    * 1 tablespoon dark or light soy sauce
    * 2 teaspoons Chinese rice wine
    * 1/2 teaspoon bicarbonate of soda or baking powder
    * 2 teaspoons thick cornflour (cornstarch) paste - (1 part cornstarch with 1.2 parts cold water)
    * 1 tablespoon oil

Preparation:

Cut the beef across the grain into thin slices about the size of a large postage stamp, and marinate in the marinade for several hours - overnight if possible. Squeeze dry the mushrooms and discard any hard stalks.
Heat the oil in a preheated wok until medium hot (300 - 325 degrees F.), blanch the beef for about 40 - 50 seconds, stir to separate the slices, then remove as soon as the color changes. Drain. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry the vegetables for 1 minute, add the salt and sugar, continue stirring for another minute, then add the beef and the oyster sauce, blend well and serve hot. Serves 4.