Kitchen Adventure

This is another Filipino Recipe that you can prepare during this cold season. I am going to try this tonight so wish me luck. Hopefully my husband will like this, if not then he needs to eat a toast for himself hahhaha.

Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
1 pack knor or maggi pork tamarind
3 tablespoons of patis
1 liter of water

How To:

In a pot, sauté garlic and onion then add the tomatoes then let simmer for 5 minutes. Add pork, patis and water and bring it to boil then simmer for 15 minutes. After that, add the gabi and continue to simmer for another 15 minutes or until the pork is tender. Add radish and let it simmer for 10 minutes before adding string beans and kangkong. Let boil for 2 minutes.

In the Philippines, there are two types of tocino, the pork and chicken tocino. These are just one of the best breakfast in the Philippines. Most restaurant or canteen serves Tosilog in breakfast which means a combination of Tocino, fried rice (Sinangag) and fried egg (itlog).

Ingredients:

1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick
2 tbsp. salt
5-8 tbsp. sugar
1 tbsp. rhum or gin
1/4 to 1/2 tsp. prague powder –
1 tsp.vetsin (optional)
1/2 Tablet ascorbic acid (250 mg)

How To:

Slice meat to about 0.63 cm (1/4 inch) thick. After slicing, mix all above ingredients for curing. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture. Arrange the pieces in a bowl and cover. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure.

Ingredients:

2 1/2lbs Thinly sliced beef
1 head garlic
3/4 cup Distilled white vinegar
1/4 cup Sugar
1 tbsp Salt
1 tbsp Freshly ground pepper

How To:

Marinate the meat in the ingredients for at least 12 hours, then sun dry the slices.
These are best served fried.

This is one of the reasons why I love going to Asian market even it is a little bit father from where we live. Just lucky that my husband also love fish and that sometimes I don’t even need to ask for him to bring me to the Asian market as he volunteered himself.

Anyway going back to this crab in the picture, I just simply sauteed it with coconut milk. First thing I did was… heated a small amount of oil and added onions, garlic and ginger and sauteed’ it all together. After a while, when the onions and garlic turns a little darker (brown), I put the crabs and added coconut milk and let it boiled. I added a little knor-cubes, salt and pepper to taste and let it simmer for few minutes…

Serve it hot with rice! So yummy hummmm….

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)

(Measurement Guides)

How To :

Put pork pieces in a big pot and cover with water. Add garlic, pepper or peppercorns and salt then bring it to boil. Lower the heat and simmer for an hour or until meat is tender then drain it.

Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Drain it on paper towels and mix together all ingredients for the sauce. Serve with chopped lechon kawali.

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Yummy! Gosh I can’t live without seafood. Yah seafood is my favorite ever since we live in the province in the Philippines. My Uncle had 2 fish pond, if I’m not mistaken and He always bring us big shrimp that we called “LUKON”…. Waaahaaaa I missed it so much huhuhu…. Well I even missed it before I got here in US because we moved to Manila and gosh shrimp in Manila especially big ones are so expensive. As in dollar kaayo hehhee so we just be small shrimp…

1 cup BAKER’S ANGEL FLAKE Coconut
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
1 lb. cleaned shrimp
1 egg, slightly beaten
Oil for frying

MIX coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.

HEAT oil in large deep skillet on medium heat to 325°F.

ADD shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.

I really do believe that there are some people in this world that was born gifted. I appreciate the beauty of drawing, paintings and other form of arts but I just have no talent to draw, paint or whatsoever. But anyway speaking of talent, Braden Power has it. He is a very talented man and his experience being a developer in real estate development business for 18 years is one of the proof. He is the person that can help you in creating a living space to live on.

I am craving for a paw green mango in the Philippines but I couldn’t find any here so I just grab the green mango in Walmart the last time hubby and I went to get his lunches. I simply put vinegar and sugar with it…

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