Steps in Making Papaitan / Pinapaitan Recipe
ipinaskil ni Marisol sa
9:42 PM
0 Mga Komento
Huwebes, Abril 12, 2012
Miyerkules, Abril 11, 2012
Chicken Adobo
Ingredients:
1 whole chicken, cut up into pieces
2 tbsp cooking oil
1 tsp minced garlic
1 whole chopped onion
1 whole chopped tomato
2/3 cup of soy sauce
1/4 cup of vinegar
5 bay leaves
Optional: Mang Tomas All-Purpose Sauce and Oyster Sauce
Procedure:
Heat up some cooking oil in a pan.
Saute the garlic, onion, and tomato.
Mix in the chicken.
Let it simmer for around 15 minutes.
Put some soy sauce and let it simmer again for roughly around 15 minutes. Mix it from time to time.
Add some vinegar. Cover it and don’t stir. Let it boil.
Once boiling, put some bay leaves and mix it.
Simmer it until you reach desired consistency of the sauce. We like the sauce thick so I would simmer it for roughly 20 more minutes on low to medium heat.
Serve with rice.
1 whole chicken, cut up into pieces
2 tbsp cooking oil
1 tsp minced garlic
1 whole chopped onion
1 whole chopped tomato
2/3 cup of soy sauce
1/4 cup of vinegar
5 bay leaves
Optional: Mang Tomas All-Purpose Sauce and Oyster Sauce
Procedure:
Heat up some cooking oil in a pan.
Saute the garlic, onion, and tomato.
Mix in the chicken.
Let it simmer for around 15 minutes.
Put some soy sauce and let it simmer again for roughly around 15 minutes. Mix it from time to time.
Add some vinegar. Cover it and don’t stir. Let it boil.
Once boiling, put some bay leaves and mix it.
Simmer it until you reach desired consistency of the sauce. We like the sauce thick so I would simmer it for roughly 20 more minutes on low to medium heat.
Serve with rice.
ipinaskil ni Marisol sa
2:04 AM
0 Mga Komento
Martes, Abril 3, 2012
How to Make Buko Pandan Salad
How to Make Buko Pandan Salad
Buko Pandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.
Buko Pandan Salad Ingredients: |
- 8 leaves of Pandan – (must be cleaned well)
- 5 Buko (Coconut)not too hard, not too soft- Grated to strips
- Water approx. 10 cups
- 3 small cans of Nestle Cream
- 1 medium can of Condensed Milk
- 2 bars of Green Gulaman
- 1 3/4 Cups Sugar (more if you want it sweeter)
- 1 cup Kaong (optional)
Buko Pandan Salad Preparation Instructions: |
- Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
- Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
- Ensuring gulaman is well-dissolved stir well.
- Add sugar while mixing. Do this for 5 minutes.
- Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
- Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
- Add kaong if you prefer.
- Get gulaman from ref and cut into 1 cm cubes.
- Mix with buko mixture.
- Served with Vanilla Ice Cream on top for a more delectable treat.
ipinaskil ni Marisol sa
9:55 PM
0 Mga Komento
Steps how to Make Sisig
Steps how to Make Sisig
Sisig is the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.
Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.
Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.
Estimated cooking time: 3 to 4 hours
Sisig Ingredients: |
- 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
- 1/2 lb beef or pork tongue
- 1/2 lb beef or pork heart
- 1/2 lb liver (pork, beef or chicken)
- 2 cups water (for boiling)
- 1 cup pineapple juice (for boiling)
- 1 tsp whole black peppers (for boiling)
Marinade seasonings:
- 1 cup chopped onions
- 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
- 1/4 cup vinegar
- 1/4 cup calamansi juice (lemon juice)
- 1/4 cup pineapple juice
- 1 tbsp minced fresh ginger
- 1 clove garlic, minced
- 1 tsp whole black pepper (crushed)
- 1 pc bay leaf (crushed)
- Salt to taste
Sisig Cooking Instructions: |
- Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
- Drain and cool to room temperature.
- Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
- Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
- Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
- Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
- Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
ipinaskil ni Marisol sa
9:53 PM
0 Mga Komento
Steamed Pork Dumplings
Steamed Pork Dumplings
Steamed pork dumplings ingredients
- Dough:
- 2 1⁄2 c All-purpose flour
- 1⁄4 t Salt
- 1⁄2 t Sesame oil
- 2⁄3 c Boiling water
- 1⁄3 c Cold water
- Filling:
- 1 lb Ground pork
- 5 Dried black mushrooms or 1/3
- -lb. fresh mushrooms
- 2 c Hot water to soften dried
- -black mushrooms
- 4 c water
- 1 lb Chinese cabbage or other
- -cabbage
- 1 t Minced fresh ginger root
- 2 T Minced green onion
- 2 T soy sauce
- 1 1⁄2 t Salt
- 2 T Sesame oil
- 6 c Boiling water
- Sesame Soy Dip
Cooking Steamed pork dumplings
1. Servings: makes 36 - 40 appetizers.
2. To prepare dough, place flour, salt and sesame oil in a large bowl.
3. Add boiling water; mix well with chopsticks or a wooden spoon.
4. Add cold water.
5. Kneadi dough until thoroughly mixed.
6. Cover with a cloth towel and let stand about 15 minutes.
7. Place ground pork in a large bowl.
8. If using dried black mushrooms, soak them in 2 c hot water until soft, 15 to 20 minutes, then drain and remove hard stems.
9. Chopi softened black mushrooms or fresh mushrooms into small pieces.
10. Add to pork.
11. To blanch cabbage, bring 4 c water to a boil in a wok or large pot. Add cabbage.
12. Cook 30 seconds; drain.
13. Quickly plunge cabbage into cold water.
14. Drain and pat dry with a paper towel.
15. Chop cabbage into very fine pieces.
16. Squeeze out excess water.
17. Add chopped cabbage and remaining filling ingredients to pork and mushrooms; mix well and set aside.
18. Knead dough on a lightly floured surface until very smooth.
19. Shape into a long roll 1-inch in diameter.
20. Chop into 36 to 40 equal pieces.
21. Flatten each piece with the palm of your hand and use a rolling pin to roll out to a circle 3 inches in diameter.
22. Place 1 to 2 tsp filling in center.
23. Foldi dough over filling to make a half circle.
24. Pleat edges and pinch together to seal.
25. Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
26. Cover steamer.
27. Pour 4 c boiling water into a wok or large pot. Place steamer over boiling water.
28. Steami over high heat 10 to 12 minutes, adding more boiling water as needed.
29. Let cool slightly before removing dumplings.
2. To prepare dough, place flour, salt and sesame oil in a large bowl.
3. Add boiling water; mix well with chopsticks or a wooden spoon.
4. Add cold water.
5. Kneadi dough until thoroughly mixed.
6. Cover with a cloth towel and let stand about 15 minutes.
7. Place ground pork in a large bowl.
8. If using dried black mushrooms, soak them in 2 c hot water until soft, 15 to 20 minutes, then drain and remove hard stems.
9. Chopi softened black mushrooms or fresh mushrooms into small pieces.
10. Add to pork.
11. To blanch cabbage, bring 4 c water to a boil in a wok or large pot. Add cabbage.
12. Cook 30 seconds; drain.
13. Quickly plunge cabbage into cold water.
14. Drain and pat dry with a paper towel.
15. Chop cabbage into very fine pieces.
16. Squeeze out excess water.
17. Add chopped cabbage and remaining filling ingredients to pork and mushrooms; mix well and set aside.
18. Knead dough on a lightly floured surface until very smooth.
19. Shape into a long roll 1-inch in diameter.
20. Chop into 36 to 40 equal pieces.
21. Flatten each piece with the palm of your hand and use a rolling pin to roll out to a circle 3 inches in diameter.
22. Place 1 to 2 tsp filling in center.
23. Foldi dough over filling to make a half circle.
24. Pleat edges and pinch together to seal.
25. Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
26. Cover steamer.
27. Pour 4 c boiling water into a wok or large pot. Place steamer over boiling water.
28. Steami over high heat 10 to 12 minutes, adding more boiling water as needed.
29. Let cool slightly before removing dumplings.
ipinaskil ni Marisol sa
9:48 PM
0 Mga Komento
Linggo, Abril 1, 2012
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Steps in Making Papaitan / Pinapaitan Recipe
Papaitan Ingredients:
1/2 kilo following beef innards; cut in 1" cube- tripe
- liver
- kidney
- heart
- pancreas
- intestines
1 cup beef tenderloin; cut in 1/2" cubes1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye peppers (siling labuyo)
Salt and pepper
Fish sauce
Ingredients for cleaning and boiling the innards:
1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed
Papaitan Cooking Instructions:
Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.
Cooking Tip:
To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.
Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.