Menu

Thursday, March 29, 2012

Spanish Callos #FilipinoFoodsPhilippines


Spanish Callos #FilipinoFoodsPhilippines

Callos had originated from Spain and it is one of the loved dishes in the Philippines. A slow cooked stew that is made out of beef tripe cooked with chick peas, tomatoes, paprika and Chorizo. You can add your own ideas in cooking this dish.

Ingredients:

400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
fish sauce
fried garlic
olive oil

Procedures:

1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.

2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs., add more beef stock if necessary.

3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.

4. Finally add capsicums and flavor with fish sauce and simmer for 25 minutes.

5. Serve and top with fried garlic.



Sunday, March 25, 2012

Baked Grated Cassava with Pineapple #FilipinoFoodsPhilippines



Baked Grated Cassava with Pineapple #FilipinoFoodsPhilippines

A Filipino delicacy called bibingka with crushed pineapple and coconut milk. Best for snacks, picnic or just a family get-together.

Ingredients:

3 cups grated cassava
2 pieces eggs
1 & 1/2 cups white sugar
3/4 tbsp butter or margarine
1 & 1/2 cups thick coconut milk
1 (439g) canned Del Monte Fresh
Cut Crushed Pineapple, well drained
1/3 cup pure coconut milk
Grated cheese for toppings
Salt

Procedures:

1) Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well.

2) Stir in coconut milk, grated cassava and Del Monte Fresh Cut Crushed Pineapple. Pour into greased square pan (8″x8″).

3) Bake in 350 deg F preheated oven until light brown.

4) Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. Top with grated cheese (optional).

5) Makes 12 servings.



Saturday, March 17, 2012

Filipino Paella #FilipinoFoodsPhilippines



Filipino Paella #FilipinoFoodsPhilippines

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Ingredients:

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

Procedures:

1. In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.

2. Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.

3. Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.

4. Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.

5. Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.

6. Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.

7. Add the pork to the wok and stir fry until it is just brown.

8. Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stir fry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.

9. Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.

10. Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.

11. Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.

12. Uncover the wok and serve immediately.

13. Serves 6 to 8.



Friday, March 2, 2012

Filipino Estofado #FilipinoFoodsPhilippines


Filipino Estofado #FilipinoFoodsPhilippines

Estofado is a Filipino dish made out of pork or chicken, or beef stewed in a sweet soy sauce and vinegar gravy mixed with bananas, sweet potatoes and carrots, its taste is nearly a cross between Adobo and Patatim. Though the name might sound Spanish this is a Filipino dish that was just given a Spanish name and the word Estofado means “stewed” or “pot roasted” which describes the cooking process of this dish.

Ingredients:

700g deboned pork leg meat, cubed
2 pcs Chinese sausage, sliced thinly
2 medium carrots, sliced
3 cardaba bananas, sliced
1/2 cup vinegar
3/4 cup soy sauce
3 tbsp brown sugar
2 1/2 cup pork stock
3 pcs bay leaves
1 tbsp whole peppercorn
6 cloves garlic, minced
oil

Procedures:

1. In a pan add oil the add pork then brown on all sides. Remove from pan then set aside.

2. In a pot add oil then sauté garlic until golden brown, add pork, stock, soy sauce, vinegar, sugar, bay leaf and peppercorn. Bring it to a boil then simmer for 45-60 minutes or until pork is tender. Add water if necessary.

3. Add carrots and Chinese sausage then simmer for additional 5 minutes.

4. Add bananas and simmer for 10 more minutes.

5. Bring heat to high to reduce liquid. Once liquid had reduced and thicker in consistency turn off heat then serve.

6. You can add sweet potatoes too.