Lechon Paksiw is usually cooked a day or two after the big feast. It’s a pork recipe and the main ingredient is the head of a roasted suckling pig (lechon) or what was left of it, usually the meaty part of the lechon plus its skin that isn’t crispy anymore. However you can also buy cooked lechon downtown if you want to cook this dish even without any special occasion or celebration. This recipe is easy to cook, and once you’ve tasted it, you’ll go for another serving!
Ingredients
1 kilo cooked lechon
1 cup ready-mixed sauce (Mang Tomas Lechon Sauce) or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
2-3 pieces laurel leaves
1 cup water
1/2 cup dried oregano (optional)
Procedure:
Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Tagged as:
roast pork,
stew
This recipe is complete with carbohydrates, vitamins and minerals and protein. A famous recipe from Pampanga, karekare is always served during fiestas, too.
Ingredients
1 kilo oxtail, cut into serving pieces
2 eggplants, slice diagonally
5 pieces string beans, cut into 4 cm length
small banana heart
pechay
2 cloves garlic, crushed and peeled
1 medium sized onion
3 tablespoons cooking oil
2 teaspoon salt or patis (fish sauce)
5 cups water
1/2 cup unsweetened peanut butter
achuete (optional)
1/4 cup rice flour dissolved in tap water
tablespoon sauteed shrimp paste (bagoong)
Procedure
1. Put the meat, water, and salt in a casserole and simmer for less than 60 minutes or until tender.Then remove the meat from the casserole to a plate.
2. On a separate casserole or saucepan, boil the banana heart until it’s done.Set aside
3. Saute garlic and onions on a saucepan until cooked. Put the string beans,eggplant in and boil until cooked.Then to avoid overcooking the vegetables, remove the vegetables from the saucepan into another plate.
5. Put in the meat in the skillet and saute. Transfer the meat back to the casserole with the stew water and simmer for 10 minutes.
8. Stir in the peanut butter and simmer for another 5 minutes.Add in the rice flour mixture to thicken the sauce.Simmer for another 5 minutes.
9. Serve with the cooked vegetables and bagoong on the side.
Cooking Tips:
- If you want your karekare to appear more appetizing, saute achuete in oil to extract its color.Remove the achuete seeds before adding it to the dish (step no. 5).
- If you don’t want your dish to be too salty, its safer to use patis (fish sauce) because salt have sediments that are usually left at the bottom of the saucepan.
- Fish paste (bagoong) can be bought in bottles or you can saute it yourself and serve in a separate saucer together with your delicious and healthy karekare dish.
Tagged as:
stew
Whenever there’s an occasion for families to gather for special events, and during fiestas the table is never without caldereta. But how do you really cook caldereta that makes your guests keep coming back for another serving?
Ingredients
* 1 kilo beef (for stewing, cut into chunk cubes)
* 1/2 kilo beef liver (cut to almost the same size as the beef)
* 6 cloves garlic (minced)
* 2 medium onions (diced)
* 6 big tomatoes (quartered)
* 3 big red peppers (diced)
* 3 big green peppers (diced)
* 1/2 cup pitted green olives
* 4 pieces chili pepper (minced) 1/2 cup olive oil
* 2 tablespoons tomato paste
* 3/4 cup all purpose cream
* 3/4 cup grated cheese pinch of salt & pepper to taste
* 3 cups beef stock ( or beef cubes dissolved in 2 cups hot water)
* 1 1/2 teaspoon cornstarch in little tap water
Procedure
1. In a casserole, saute garlic, onion, tomatoes and all the pepper.
2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. Pour in the stock and tomato paste.
4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. Season with salt and pepper.
6. Add in olives, and diluted cornstarch.
7. Grate liver and add into the mixture.
8. Allow sauce to thicken and add in cream and grated cheese.
9. Serve hot.
Tagged as:
stew
The “adobo” dish comes from the Spanish word for a marinade. Filipinos love to cook up something new from what’s ordinary. The vinegar marinade,especially the native vinegar, makes the dish so tasty and delicious.
Here’s another adobo recipe for you to enjoy:
Ingredients
2 1/2 to 3 pound Chicken, cut into serving pieces
3/4 cup White vinegar
1/4 cup Soy sauce
1/2 Onion, thinly sliced
4-6 cloves Garlic, crushed
1-2 Bay leaf
6-8 Peppercorns
1 teaspoon Salt
1 cup Water
1/4 cup Oil
Procedure
1. For a tasty marinade, add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl.Refrigerate for 1-4 hours.
2. Put the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
4. Bring the sauce to a boil over medium flame and cook until somewhat reduced and thickened.
5. Toss the browned chicken pieces with the reduced sauce and serve with steaming hot rice.
Tagged as:
chicken,
stew
Adobo is commonly made of chicken, pork, squid (pusit) or vegetables cooked in vinegar, soy sauce, garlic, peppercorns and bay leaf.
If you are just learning how to cook adobo, try this adobo starter recipe. Once you’ve gotten the hang and flavor of adobo, you can make magic with other adobo recipe variants like chicken, squid or vegetables.
Ingredients
1 lb pork loin, cut into chunks
1 head garlic
1/4 cup soy sauce
1 teaspoon black pepper(freshly ground)
1/2 cup white vinegar (sukang puti)
1 tablespoon of vegetable oil
Procedure
- Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours.
- Cook in slow fire in the same pot until the pork is tender (about 30 minutes). Transfer pieces of garlic to a separate pan and fry in hot oil until brown.
- Add the pork pieces to the garlic and then fry until brown. Brown the pork before adding the soy sauce mixture in order to let more of the fat out. Drain.
- Add the broth to the fried pork and garlic and simmer for 10 minutes.
There you have it! You’re first pork adobo masterpiece. Enjoy!
Tagged as:
adobo,
pork,
stew