Sinigang na Baboy

One of my favorite lutong bahay recipe is the Sinigang. There are a lot of variations when it comes to cooking a "sinigang" recipe one of which is the "Sinigang na Baboy" or Pork Sinigang. Here, I'm going to share to you the ingredients and how to cook "sinigang na baboy". Our main ingredients in cooking sinigang is the "sampalok" or tamarind. You may use the powdered one or the real sampalok. In here, what I'm going to use is the real Tamarind, for me the "asim" is natural and I liked it better than the powdered one but if you want to use the processed "pampaasim" you may do so.

Pork Sinigang

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
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Cooking Procedure:

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour sampalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

2. In a pot, saute garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

4. Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.

5. Serve hot.
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Banana and Mango Shake

I’ve been away for quite sometime reason why I haven’t updated this blog. Anyway, I have another recipe that you could try in your home. It’s very simple and I do know that you can do it without spending much of your time.

Today, I’ll share to you one refreshing recipe that your children would surely like. To be able for you to accomplish this type of recipe, the most important tool you need in your kitchen is a blender for smoothies that would help you produce the smoothest and delicious fruit shakes.

Blenders for smoothies varies in different types so one thing you should consider upon buying is the speed of the blender. You should get a high speed blender if you want a good quality for your smoothies. Now let's try our refreshing smoothie.

What you need are the following:

INGREDIENTS

2 ripe bananas
1 large ripe mango
½ cup evaporated milk
Sugar
Crushed ice
Water

Procedure:

In a blender, put a little water and blend the fruits together until the mixture is smooth. Add crushed ice, evaporated milk and sugar to taste, blend again for a couple of minutes or until the mixture is smooth.

Tips:

Here are some of the best blenders for smoothies that you may check. Remember that the best blenders for smoothies depends on the speed and durability. Well, that's my opinion.

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Filet steaks with Red Wine

Merlot is one variety of grapes that is fermented as red wine. It’s one of the most popular red wine varietals in Chile and United States. A wine is not just an alcoholic drink but can be used to give a recipe a unique blend of taste.

Want to have some taste of wine in your food? Here’s one that you can try in your kitchen.

Merlot Filet

Ingredients:

1 750-ml bottle Merlot (this can be replaced with any kind of red wine)

2 14 1/2-ounce cans low-salt chicken broth

1 14 1/2-ounce can beef broth

2 tablespoons (1/4 stick) unsalted butter, room temperature

1 tablespoon all purpose flour

1 tablespoon olive oil

6-ounce filet mignon steaks (each about 1 inch thick)

Freshly cracked pepper

1/4 cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped fresh thyme

Procedures:

Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead, Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side.

Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

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Cookies

Courtesy of San Francisco Cookies
Hi guys!! Christmas season is fast approaching. Others are done with their Christmas party and ours will still be on Sunday. Do you have your chrismas presents already? Have it wrapped? Well, if still looking for some simple holiday presents i'll give you some ideas like a Christmas Cookie, Chocolate gifts (I know this is so common) and gourmet cookies. With the cookies, just make sure that it's made from the most premium ingredients. A cookie that would give you beyond the ordinary taste. If you want this kind of cookie you can find it here. You can pick your own gift selection. They have available corporate gifts too with handsome gift presentation you would really appreciate.

Anyway, I know that you guys are searching for some recipe's to cook for this coming christmas. I'm still preparing for it so I'll post it next time.
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Corned Beef and Potato Cakes

Another Yummy-Licious recipe from San Miguel Corporation's Culinary News Letter. The Yummy-Licious Corned Beef and Potato Cakes. It's so easy to prepare and would not take much of your time. If you want something new, you may try this and here's what you will need;

Ingredients:

2 pc medium potato, peel and cut into cubes
2 can Purefoods corned beef jalapeñ0
1/2 cup Purefoods Baron All Purpose flour
3 pcs egg, slightly beaten
1 cup bread crumbs
Salt and Pepper to taste
Magnolia Nutri-oil, for deep frying

Barbecue Sauce:

2/3 cup tomato catsup
1/4 cup Cervesa Negra
1 tsp cayenne pepper
1/2 cup brown sugar
1/4 cup Purefoods Supremo Cane Vinegar

Procedure:

1. Place potatoes in saucepan with water and bring to a boil. Boil until tender. When potatoes are tender, mash it. Set aside.

2. In a bowl, mix together mashed potatoes, corned beef, salt and pepper. Shape into mini cakes. Coat mini cakes with all purpose flour, dip in beaten eggs and coat with breadcrumbs. Freeze.

3. Heat oil for deep-frying. Fry mini cakes and drain on paper towel. Serve with Barbecue Sauce.

4. In a saucepan, combine together ingredients of BBQ sauce. Let simmer for 10 minutes and set aside.

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Superb Creation Spiced Wings, Nuts and Popcorn.

Hello!!! It's been a long time that I wasn't able to update my recipe hotline. Well, It's just that I was busy with my personal blog but starting today, I'll see to it that I'll be posting more recipe's now since the holiday season is fast approaching.

I'll be posting recipe's from the San Miguel Pure Foods Culinary Center News Letter dated July-Sept 2007. One of their recipes that you can offer this Christmas Season or during New Year would be the Superb Creation Spiced Wings, Nuts and Popcorn. Here's what you need;

Ingredients:

Spice Mixture:
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1/4 tsp cumin
1/4 tsp cinnamon powder
1 tsp sugar

1/2 kilo Magnolia Chicken Station, Cut ups, wings
1/2 cup Purefoods Baron all Purpose Flour
1 cup cooked microwavable popcorn, plain
1/4 cup walnut
1/4 cup pecan
1/4 cup cashew
1 tbsp peanut oil
2 tsp Magnolia Gold Butter, clarified
1 tsp salt and
Magnolia Nutri-Oil, for deep frying

Procedure:

1. In a bowl, combine spiced mixture ingredients. Mix well, set aside.
2. Coat chicken wings with flour. Heat oil and deep fry chicken until golden brown. Drain and set aside.
3. Cook popcorn in microwave according to directions. Transfer to a bowl, mix together with nuts. In a saute pan, heat peanut oil and clarified butter over medium heat. Toss separately chicken wings and popcorn mixtures
4. Drizzle with spiced mixture before serving.

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Bopis Recipe

Hello Guys!!! Long time no posts... well, medyo naging busy sa work and I was busy with my other blog... hehehe. Hmmnn.. what's new? I've been planning to change the layout of this blog but I don't have time yet do it.

For now, I just want to share this another recipe best known in the Philippines as bopis or bópiz in Spanish. This recipe is made out of pork liver, lungs and heart. Bopis is best for "pulutan" in any types of occasions. Bopis is one of my favorite recipe, and for tonights menu??? I'm going to eat bopis!!!!

Ingredients:

1/2 kg. pork lungs, boiled (chopped or cubed)

1/4 kg. pork liver, boiled (chopped or cubed)

1/2 kg. pork heart, boiled (chopped or cubed)

1 tsp. garlic, minced

2 medium onions, minced

1 1/2 tbsp. cooking oil

1 red bell pepper, (chopped or cubed)

1 siling labuyo (hot pepper, optional)

1/2 cup vinegar

powder pepper

salt to taste

Atsuete (optional)

Procedures in cooking:

1. Heat cooking oil in a pan, place garlic until brown and onion.

2. Add pork heart, pork liver and pork lungs, saute for 2 mins.

3. Season with salt, pepper and add vinegar. Let simmer for 10 mins. or until vinegar is cooked.

4.Add bell pepper, atsuete and siling labuyo.

5. Lower heat and let it simmer until done.

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Talunang Manok

This is my first time to hear this kind of recipe. I haven't tasted this one either, well, I got this recipe from one of my cosmopolitan magazine. According to Chef Jun Jun de Gusman of Cafe Ysabel, the secret of this tasty chicken is in the simple but carefully concocted sauce.

You will need:

1 kilo chicken, chopped into serving pieces

1/2 cup Golden Fiesta cooking oil

2 tablespoons minced garlic

2 onions sliced

3 tablespoons Datu Puti Vinegar

2 tablespoons finely chopped ginger

2 tablespoons Datu Puti Soy Sauce

1 cup water

1 cube chicken stock

1 tablespoon Datu Puti Patis

Freshly ground pepper

1. Saute garlin and onions in oil until onions are translucent. Add chicken and cook on each side.

2. Add Vinegar and ginger and without stirring, let mixture come to a boil.

3. Mix weel. Add soy sauce, water and chicken stock. Once stock is dissolved, taste sauce and adjust seasoning with patis and pepper.

4. Let mixture come to a boil and remove from heat. Serve with rice.

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