Longaniza (Filipino Native Sausage)

Longganisa

Ingredients:

1 kg ground pork

300 grms pork fat (cut into small cubes but not too fine)

 Pork Intestine (Pork intestine)

1 cup brown sugar

1 tablespoon ground black pepper

2/3 cups soy sauce

3 tablespoon salt

1 teaspoon salitre(curing salt or Prague Powder Number 1)

2 tablespoon Perrin sauce

4 gloves garlic (finely chopped)

1 teaspoon paminton (Optional: Red cayenne pepper to add color to the food)

Procedure:

Mix all the ingredients above then fill in to the  pork intestine.   Tie both ends of the pork intestine.  Also tie in betweens according to the length you like and number of pieces.  This is ready to cook.  You can fry it in a pan or mix it with other foods as an alternate to pork meat.

Menudo

This Filipino dish is mostly served at home and in big parties. 

Ingredients:

½ kg pork meat (cut into small cubes) Optional choices: pork intestine, heart, liver and fats.

200 grams liver (cut into small cubes)

2 pcs onion bulb (chopped)

5 pcs tomatoes    (chopped)

2/3 cups of grabansos (peeled and cooked)

2 potatoes (cut into small cubes)

2 pcs red bell pepper  (cut into long thick stripes)

3 pcs garlic cloves (chopped)

1 pc of laurel leaves

Salt, soy sauce and vetchin

Procedure:

Sautee the garlic cloves, onions and tomatoes.  Add the pork, grabansos and season with 2 tablespoons of soy sauce let it boil and add ½ cup of water.   Closed the lid and add more water when it dries up.  Check if the meats are tender then add the laurel leaves and red bell pepper.  Mix in the potatoes then season it with vetchin.  Put in the liver, mix, taste and serve.

Chicken Curry Filipino Style

Although this is believed not to be an original  Filipino recipe and to be from Indian origin,  Filipinos have their unique style in cooking this dish.  This is also love to be served in homes and parties among the Filipino community.

Ingredients:

1 Medium size chicken (cleaned and chopped into serving sizes)

2 pcs green or red bell pepper (cut into strips)

2 pcs onion bulbs  (1pc is chopped finely and 1 pc is chopped into quarters)

3 ½ cups coconut milk

½ teaspoon curry powder (dissolved into warm water)

4 cloves garlic (Crushed)

Salt and pepper
Fish sauce or patis
1-2 stalks of celery (optional)
2 pcs medium size carrots cut into cubes (optional)
3 pcs hot finger chilli or siling labuyo (optional for a more spicy taste)

Procedure:

The chicken can be fried first until almost golden brown then set aside. 

Sautee the garlic in hot oil until golden brown add in the chopped onions.  After a few minutes add in the chicken (if carrots is included in the ingredients add in with the chicken during this time), then mix.  Drop in the green pepper, the onions that are sliced into quarters and the rest of the vegetables except the hot finger chilli.  Pour in 2 cups of coconut milk and the dissolved curry powder.  Season with salt and pepper, fish sauce or patis.

Let it boil and wait until the sauce thickens.  If it dries up and the chicken is not yet tender add more coconut milk with water.  When the chicken is tender wait until it is almost dried up then pour in the remaining coconut milk, if a spicy taste is desired add the finger chilli or siling labuyo,  mix and let it boil for awhile then serve.

Fried Chicken Filipino Style

Image via Wikipedia

Fried Chicken  is mostly incorporated into Filipino foods and recipes.  It is always included in parties especially when kids are present.  Everyone looks for those tasty delicious crunchy bites.

Marinate or rub options before frying the chicken

1. Marinate the chicken with vinegar, salt, ground black pepper and chopped garlic.
2. rub the chicken with salt and vetchin or any other seasoning.
3. Rub the chicken with salt then after ½ hour marinate in pineapple juice.
4. Marinate the chicken with soy sauce and lemon juice.

It is best to fry the chicken into a deep fryer or any pot with lots of oil.  The chicken should be submerged fully in the oil.  It is also important to consider that the oil should be hot enough when the chicken is dropped.  The pot should be covered so that the heat stays inside and the chicken can be cooked easily.  Put the fire into medium when the chicken is fried for a couple of minutes.  Fry the chicken until golden brown.

Lechon Kawali (Pan Roasted Pork)

Kuma Inn: Lechon Kawali - Deep Fried Suckling Pig (Photo credit: panduh)

Lechon Kawali is a Filipino recipe that involves cooking the pork meat with the skin and fats on it.  Once cook on the right way it yields a crunchy and crispy pork skin that is excellent to the bite.  Just beware on the calorie intake because you might forget your diet once you enjoy those crispy and crunchy bites.

Ingredient:

1 kg. Liempo or pork belly

Boil the pork belly in a water with salt for 10 minutes then check if it is almost tender.   Don’t let it be cooked too tender or soft because the skin will not be crunchy when fried.  Take out from the fire and drain.

Heat large amount of oil in a deep pan.  Always prepare a big cover because the oil will splatter once the meat is fried.   When the oil is extremely heated fry the meat then cover.

If the skin of the pork is nearly brown sprinkle with a little bit of water so that  it will bulge and skin will somewhat filled with air.

The splattering will subside for awhile then remove the cover to turn the meat so that it can be cooked evenly.  Take out from the frying pot when the skin is crunchy and cooked.

Recommended sauces:

1. Mang Tomas – available in most Filipino Stores
2. Grated papaya with mafran -  grate about 1 pc. Papaya, washed and squished the juice.  Add a little bit of vinegar and salt according to taste then add mafran.  Serve as a souce for the lechon.

Pork Tocino (Filipino Sweet Cured Pork)

Image via Wikipedia

Pork Tocino is a Filipino recipe that is mostly serve during breakfast. This is one of the breakfast favorites because of its sweet delicious taste and sweet aroma.

Ingredients:

1 kg. Pork

1 cup salt

1 teaspoon salitre (curing salt or Prague Powder Number 1)

1 teaspoon paminton (Red cayenne pepper)

Procedure:

Cut the pork into thin long sizes.  Spread both sides of the meat with salt and salitre solution with paminton.  The paminton serves to produce a red color for the meat so if you don’t wish to put red color on the meat you may not add paminton.

If you want it to be salty add more salt in the solution,  but if you wish to taste less salty then reduced the amount of salt.  However, don’t put less salt than required to coat the meat because less salt may spoil the meat in just a few days.

Lay the pork thin stripes on a tray, cover.  The meat can be fried and eaten after 2 to 3 days.

Salitre is important  in the tocino mixture because this is the ingredient that preserves the meat from spoiling.  But don’t put too much of it because it may give an unpleasant taste to your meat.

 For standard purposes 1 ounce of Prague Powder is necessary to cure 25 pounds of meat or 4 ounces will cure 100 pounds meat.

Batchoy With Misua

misua soup (Photo credit: digipam)

This Filipino recipe originated in La Paz, Iloilo City, Philippines often times referred to as La paz batchoy.  This is a noodle soup with pork organs and other optional shrimp and vegetable ingredients.

Ingredients:

½ kg internal organs of pig

1 pc onions

3 cloves garlic

1 small piece ginger

1 pc misua

Fish sauce (patis)

Vetchin

3 cups water or water from boiling rice (tubig galing sa pinagpakuluan ng sinaing na bigas).


Procedure:

Cut the internal organs of pig into small cubes about 1 inch size.

Finely cut the onions, crush the garlic onions and cut about 1 Tbsp ginger into julienne.

Saute the garlic until golden brown then set aside.  Saute the ginger until brown then add the onions, add the cut internal organs then add 2 spoons of fish sauce.  Let it simmer  for awhile then add about 1 cup of water.  Cover and let it boil until it is almost dry then add the water from boiling rice.  Let it boil for 2 minutes then put the misua.  Add vetchin. To avoid the misua to be cooked very soft, remove immediately from fire, serve after 2 minutes of boiling.

Binagoongang Baboy (Pork With Salty Shrimp Relish)

Ingredients:

½ kg pork meat

2 pcs onions

6 cloves garlic

1 cup bagoong alamang  (salty shrimp relish)

Vinegar

Water

Ground Pepper

Procedure:

Cut the pork meat into small dice.  Cut the onions into small pieces.

Heat the cloves of garlic into a pan with oil until golden brown.  Add the onions then the pork meat.  Let it cook for about 5 minutes then add the bagoong alamang (salty shrimp relish) .  Let it boil for awhile and add a little bit of water and vinegar.  Don’t mix, cover and let it boil.

When it dries up add about ½ cup of water and let it boil.  Add ground pepper according to taste.  Mix and serve.

Bopis (Lung, Heart and Intestine Dish)

Bopis is popular and one of the favorites among Filipino men because it is connected with drinking beer or any other alcoholic beverages.  Similar to sisig they make bopis as their pulutan.  But this is also an awesome main dish paired with white rice.

Ingredients:

1 kg lungs and heart of pig
2 pcs onions (sliced for sauteing)
3 pcs garlic cloves (crushed)
4 pcs tomatoes (sliced into quarters)
2 pcs green or red pepper
Vinegar
 Salt and Pepper

Procedure:

Boil the lungs for about 5 minutes.  Wash and finely chopped  the lungs and heart.  Fry the garlic cloves into a pan with hot oil until brown then add the onions and tomatoes.  Add in the lungs and heart. Pour in about a cup of water.  Add salt and pepper according to the desired taste.  closed the lid and let it boil.

If it dries out add 1 cup of water and 3/4 cup of vinegar but don't mix during this time.  Cover and let it boil.  Add the finely chopped red or green pepper then mix.  Continue cooking until dry and serve.

Pinakbet With Bangus

Image via Wikipedia

Ingredients:

• 1 medium size milkfish (bangus)
• 1 cup squash (cut into cubes)
• 3 tbsp of alamang or 1 tbsp bagoong(salty fish relish)
• 2 cups sabaw ng sinaing (water from boiling rice)
• 2 pcs eggplant cut into pieces
• 10 pcs string beans (sitaw) cut in 3 inches long
• 3 pcs tomatoes (cut into 4 pieces)
• 6 pcs okra (cut on both ends)
• 1 onions  (cut into pieces)
• 1 pc bitter melon or ampalaya (cleaned and cut into squares or into 4 elongated pcs)
• 10 pcs hyacinth bean or bataw
• 1 bundle kangkong or champoy (cut into 3 inches long with the leaves)

Procedure:

Put the water from boiling rice(sinaing) into a pot.   Add the onions and tomatoes.  Pour in alamang or the bagoong tasting until you reached the desired concentration.  Boil.

 Add the squash then the string beans and bataw.  Add  the eggplants, okra and kangkong.  On top of this add the milkfish. Closed lid and let it boil until all are tender.  Taste and serve.

Dinuguan or Pork Blood Stew, Do You Have That Vampire Instinct?

This Filipino Recipe made a shocking impression to the world because it uses pork blood as its main component.  It sends an alarming signal and curiosity to some,  but try this dish and be amazed on how it taste.  It is usually paired with puto or white rice then tada it goes a long long way.

This is a challenging food to eat for  some but a fabulous food to the Filipino community.   Just imagine a little kid eating this dish with his bare hands and the scattered traces of blood around his mouth.  It reminds me of a horror movie.  You can try it and you'll see how delicious it taste.


Ingredients:

1 kg pork intestines or pork meat
1 or 1/2 onion head cut for sauteing
6 cloves garlic (crushed)
3 tomatoes(cut into small cubes) or 1 can (250g) tomato sauce
3 pcs siling labuyo (jalapeno)
1- 1/2 fresh pork blood (strained)
1 Chayote cut into cubes
Vinegar, vetchin and patis (fish sauce)
Water

Procedure:

Clean the intestine and boil it for a few minutes.  Cut into tiny pieces.

Saute the garlic with oil until brown then add the onions then the  tomatoes or tomato sauce.  Next add the pork intestines or pork.  Add 2 spoons of patis or fish sauce.  Let boil for a few minutes then add about 2 cups of water.  Closed the lid and let it boil.  If it dries up and the meat is not yet tender add more water.

Add the strained pork blood if the meat is almost tender, mix while it is not boiling to avoid crumbling or solidification then add the jalapeno (siling labuyo).  When it is almost boiling add vinegar according to taste.  Mix upon boiling. Simmer, taste and serve.

Chicken or Pork Adobo

Image via Wikipedia

Chicken or Pork Adobo

 Adobo had become the trademark name when it comes to Filipino food and Filipino recipes.  This is one of the most popular dish identifying the Filipino.  Once they mention "Adobo", one will assume that it is connected with the Filipino Nation.

This Filipino Recipe involves meat or other  vegetables marinated and simmered  in vinegar and soy sauce with garlic.

Adobo have a long shelf life or will not spoil easily because of its vinegar content which kills bacteria.  This is the favorite Filipino dish recipe of travelers and mountaineers because it lasts well without refrigeration.

Ingredients:

•   1 Kilo chicken or pork cut into cubes or bite sizes
•   Chicken or pork liver (optional)
•   1 head of garlic finely chopped
•   Vinegar
•   2 or 3 pcs laurel leaves 
•   Peppercorn or paminta
•   Water and oil

Procedure;

 Clean the chicken, pork and liver.   Cut into uniform cube sizes.  Heat the pan  then pour in the cooking oil add the garlic until tender brown then add the chicken or pork, add the laurel leaves, add vinegar to taste, add soy sauce to taste, add peppercorn. If it is needed add a little bit of water.

Bring to boil and simmer for about 10 minutes.  If it dries up add a little bit of water about 1/2 cup.  Add the liver when the meat is almost done.  Upon boiling simmer and serve.