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.

How to cook Salmon with Veggies

 


Recipe for Cooking salmon:

   1. Pour a little of olive oil onto a plate.
   2. Chop dill finely (fresh herb) and throw it onto the plate.
   3. Flip your salmon pieces over in the oil and dill a 2 – 3 times.
   4. Prepared – nothing else to it!

Now the cooking:

Salmon cooking and recipe Drizzle a little bit of olive oil in frying pan and heat it up on the stove top in mid to high heat. At hot but not at max temperature, put your salmon fillet pieces in the pan. Put fish on the heat always starting with the skin size down. Fry the salmon for 2 to 3 minutes (time depends on the filet thickness, you can watch it, when the white color from the heat progresses one quarter of the whole thickness into red) flip the salmon onto its second side. Fry it another 2 minutes and that’s it, done! Don’t turn filets second time, turn only once and also don’t cook for too long or the salmon will be dry.

Place the salmon pieces onto plates, add cooked and steamed vegetables next, plus a bit of lemon and you can eat while the meal is still hot.

How to cook Pork Binagoongang or Sauteed Shrimp Paste

 

Ingredients:
 
4 tablespoons cooking oil
1/2 cup minced tomatoes
3 tablespoons sugar
1 tablespoon finely minced garlic
1 cup pork butt sliced into 1/4 inch pieces or less
vinegar to taste
1/2 cup finely minced onion
one 12-ounce jar of bagoong alamang or shrimp paste (sold in Oriental food stores)

Procedures:
In a skillet, heat oil and saute garlic until light brown, onion until transparent and tomatoes until soft. Stir in pork and cook until tender. Add bagoong alamang, sugar and vinegar and simmer for 10 minutes

How to cook Mongolian Beef

 

Ingredients:

    * 1 teaspoon sesame seeds
    * 1 tablespoon soy sauce
    * 1 tablespoon cornstarch
    * 2 cloves garlic, minced
    * 1 pound beef round steak, cut into thin strips
    *
    * 3/4 cup water
    * 2 tablespoons soy sauce
    * 2 1/2 teaspoons cornstarch
    * 1/2 teaspoon white sugar
    * 1 teaspoon red pepper flakes
    * 2 tablespoons vegetable oil, divided
    * 2 carrots, thinly sliced
    * 1 bunch green onions, cut into 2 inch pieces

Procedures:

   1. In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
   2. In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
   3. In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
   4. Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

How to cook Lechon Kawali or Pan roasted Pork

Ingredients :

Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

How to cook Crispy Pata

Ingredients:

* 1 whole front pork knuckle – cleaned, cut the toes
* 1/4 cup of mama sita’s premium vinegar
* 6 cups of water
* 1 tbsp of black peppercorn
* 6 tbsp of rock salt
* 3 tbsp of crushed garlic
* 2 bay leafs
* 4 cups of oil for deep-frying

Dipping Sauce Recipe Ingredients:

* 1/4 cup of water
* 1/4 onion – diced
* 2 pcs of finger chili – sliced
* 1/4 cup of mama sita’s premium vinegar

Cooking Procedures:

1. In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns
2. stir until salt to dissolve the salt.
3. Add the pork knuckles
4. Cover and bring to a boil
5. Simmer for 1.5 hours until the pork is tender
6. Drain in a colander
7. Set aside in the refrigerator for 12 hours or overnight to dry
8. Heat the oil
9. Deep-fry pork until golden brown and crispy
10. Drain excess oil
11. Combine all sauce ingredients
12. Serve with the sauce

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How to cook Chicken Pastel

Estimated cooking time for this chicken recipe: 1.5 hours


 Ingredients:

    *One 1 1/2 kilo chicken, cut in pieces
    *One can (14 ounces) Vienna sausage, sliced
    *3 potatoes, diced
    *1 carrot, diced
    *1 up mushrooms, cut in half
    *1 green bell pepper, sliced in strips
    *1/2 cup sweet peas
    *1 onion, minced
    *1/4 cup grated cheese
    *1 cup margarine
    *2 cups chicken stock (broth)
    *1/2 cup evaporated milk
    *4 tablespoons soy sauce
    *1 lemon extract (juice)
    *1 egg, beaten
    *Salt and pepper to taste

Pie Crust

    *2 cups flour
    *1/2 cup corn oil or vegetable oil
    *1 teaspoon salt
    *1/4 cup of water


Cooking Procedures:

    *In a bowl, marinate chicken lemon juice and soy sauce for an hour.
    *In a skillet, melt margarine and brown chicken, set aside.
    *Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
    *Transfer to a baking dish.
    *Pre-heat oven to 450 degrees Fahrenheit.
    *On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
    *On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
    *Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
    *Bake until golden brown (about 15 minutes).

How to cook Fried Chicken

 


Ingredients:

    *1 1/2 kilo chicken, cut into pieces
    * 1/4 cup of white vinegar
    *5 cloves of garlic, crushed
    *1 cup of water
    *2 cups cooking oil
    *Salt and pepper to taste

Procedures :

    *In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
    *Remove just before the chicken is fully cooked.
    *Strain off liquid.
    *In a frying pan or wok, heat oil and deep fry the chicken until golden brown
    *Place on paper towel to remove excess oil
    *Serve hot with rice and sliced cucumber or atchara on the side.

How to cook Tinola or Chicken Stew

Ingredients :

    * 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
    * 1 thumb-sized fresh ginger root, cut into strips
    * 2 cloves garlic, crushed
    * 1 onion, chopped
    * 2 tbsp. patis (fish sauce)
    * salt, to taste
    * 4 to 5 cups water (or rice water – 2nd washing)
    * 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
    * 1 cup
       sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
    * vegetable oil


Procedures :

   1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
   2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
   3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
   4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

How to cook Menudo

  Ingredients:

1/2 kilo pork meat, diced
1/4 kilo pork liver, diced
1 cup water
2 onions, sliced
5 tomatoes, sliced
1/2 cup cooked chick-peas
1 carrot, diced
1 pc, red bell pepper, thinly sliced
2 pcs chillies, sliced
1 pc big potato, diced
1 tbs minced garlic
3 pcs bay leaves
salt and pepper

Procedures:

- Marinate pork for at least 15-30 minutes in lemon/calamansi and soy sauce mixture.
- In a casserole, heat the olive oil. Over medium-high heat, brown pork pieces until the meat is no longer pink. Set aside on the casserole. Add the garlic and chopped onions, tomatoes until cooked well.
- Add the tomato paste, 1 tbsp soy sauce, bay leaf and 1 c. of water. Season with salt and pepper.
- Bring to a boil, lower heat and simmer for an hour or until pork is tender. Check the amount of liquid once in a while. Add more broth or water, if necessary, about half a cup at a time. When the pork is tender, increase the heat to medium-low and add the liver cubes. Cook for about 2 minutes. Add cooked potato and carrot cubes, sweet peas and diced bell pepper. Adjust the seasonings. Stir to distribute ingredients. Serve over rice.

How to cook Liver Steak

Ingredients:


2 Beef liver steaks,cut into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
A dash of salt
1 large white or yellow sliced onion rings
1/4 cup cooking oil
1/2 cup water
1/3 cup chopped green onions

Procedures:

(1) Marinate the liver steaks in lemon juice,soy sauce,pepper and a dash of salt for at least 1 to 2 hours.
(2) Cook onion rings in oil until slightly transparent,then transfer to a serving dish using tongs leaving the oil in the skillet for frying.
(3) then Add the liver steaks to the skillet and fry over medium heat,stirring often, until tender,(Do not over cook as this will make the liver tough).
(4) Transfer the liver steaks to a serving dish.
(5) Add marinade and water to the skillet,simmer for 10 minutes or until you find consistency on the sauce.
(6) Pour cooked marinade sauce over the liver steaks and onion rings.
(7) garnish with chopped green onions.

how to cook Fish Steak

Ingredients:

    * 4 large sliced sword fish
    * ½ lemon
    * 6 tbsp Olive oil
    * 1 tbsp of finely chopped mixed fresh herbs
    * Freshly ground rock salt and black pepper

Procedure:


   1. Squeeze the juice from the lemon
   2. Blend the juice and olive oil well with a little hand whisk
   3. Add the herbs and a good twist of freshly ground salt and pepper to taste
   4. Stir well
   5. Wash the swordfish steaks and place in a dish
   6. Pour the marinade over the fish, cover with cling film or foil and pop the dish into the fridge to marinade for four to five hours
   7. When the steaks have finished marinating, remove them from the marinade and grill or barbecue for five to eight minutes each side, basting well and often with the marinade

How to cook Sweet and Sour Pork

Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 20 minutes

Ingredients:

    * 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
    * 1 tablespoons vegetable oil
    * 1 can (20 ounces) pineapple chunks in juice
    * 3/4 cup water
    * 1/4 cup vinegar
    * 1 tablespoon soy sauce
    * 1/4 cup brown sugar
    * 1/2 teaspoon salt
    * 2 tablespoons cornstarch
    * 2 tablespoons water
    * 1/2 cup thinly sliced onion
    * 1 green pepper, cut in thin strips
    * 2 cups hot cooked rice


Preparation:

Directions for sweet and sour pork
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice.
Sweet and sour pork recipe serves 4 to 6.

How to cook Chicken Cream Soup

Ingredients

Makes 4-6 servings


3 tablespoons vegetable oil
1/2 medium onion, chopped
1 teaspoon garlic, minced
2 tablespoons chopped tomatoes
8 ounces (1 cup) cooked chicken, shredded
5 cups chicken broth
6 ounces thin spaghetti, broken in half and then half again
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 cup evaporated milk


Directions


1. Heat the oil in a medium-size pot. Fry the chopped onion, garlic, tomato, and shredded chicken until golden.

2. Add the broth and bring to a boil. Next, add the spaghetti and cook for 7-10 minutes or until the pasta is fully cooked. Add the salt, pepper, and oregano.

3. Just before serving, stir in the evaporated milk and heat through.

4. Serve in individual bowls with spoons and forks to twirl the spaghetti.