Filipino Lechon Paksiw #FilipinoFoodsPhilippines

Filipino Lechon Paksiw #FilipinoFoodsPhilippines

Paksiw is the name that connotes meat prepared with vinegar. Lechon is a famous Filipino roasted whole pigsold either whole or by the kilo with an accompanying sweet-sour sauce made with pureed pork liver. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is. It's actually the left-over of lechon but when cook again, lechon paksiw is the result.

Ingredients:

•2 tbsps. of cooking oil
•1/2 head of garlic, crushed
•1 to 2 onions, halved and sliced
•1 k. of leftover lechon
•1/3 to 1/2 c. of vinegar
•1/4 to 1/3 c. of soy sauce
•pepper
•about 1/4 c. of brown sugar, or to taste
•salt
•excess lechon sauce

Procedures:

1.) Heat the cooking oil. Saute the garlic and onions until lightly browned. Add the lechon.

2.) Pour in the vinegar and soy sauce.

3.) Add bay leaves, pepper, sugar and some salt.

4.) Pour in the liver sauce.

5.) Bring to a gentle boil then lower the heat, cover and simmer for an hour.

6.)Stir and scrape occasionally to make sure nothing sticks on the bottom of the pan.

7.) Taste occasionally as well and adjust the seasonings, as needed.

Beef Papaitan #FilipinoFoodsPhilippines

Beef Papaitan #FilipinoFoodsPhilippines

A favorite Filipino dish when it comes to cooking while entertaining your guests. Papaitan or pinapaitan is a sampalok (tamarind) and bile flavored stew of (ix or goat) tripes and innards. It is either an ox (baka) or goat (kambing) . This is a popular Filipino dish or recipe, especially with those who drinks alcoholic beverages.


Ingredients:

1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size crushed ginger
2 thumb size cut into strips ginger
1 head chopped garlic
2 medium size chopped onion
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix (or any sampalok/tamarind mix)
2-3 siling labuyo (red chili), chopped
1/2 c. patis
salt and pepper

Procedures:

1). Wash thoroughly ox innards, drain and cut into small slices, set aside liver.

2). In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid.

3). Rinse and add fresh water and boil for 1-2 hours or until innards are tender.

4). Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger.

5). Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes.

6). Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes.

7). Season with salt and pepper, garnish with spring onion. Serve hot.

Note: Parboil the innards with garlic and ginger for 15 minutes, discard water and rinse before slicing. Add bile small amount at a time so with sampalok (tamarind) until you get the correct sourness and bitterness.

Crabs with Coconut Milk and Veggies (Spicy or Not) #FilipinoFoodsPhilippines

Crabs with Coconut Milk and Veggies (Spicy or Not) #FilipinoFoodsPhilippines

An all-time favorite in the Philippines wherein, different ingredients and cooking methods are being used for its flavors.

Ingredients:

3 large dungeness crabs or any crabs will do, steamed
2 cans coconut milk
1 big jalapeno, chopped
5 pieces red chili (according to spiciness), chopped
1 ginger, sliced thinly
1 medium onion, chopped
1 tsp garlic, minced
1/2 tsp salt
cooking oil
Vegetables: squash, string-beans or young jackfruit

Procedures:

1. In a wok saute onion, garlic and ginger.
2. Add the red chili and jalapeno.
3. Then add the coconut milk. Bring to a boil.
4. Add salt to taste.
5. Cut the crabs in halves. Put the crabs in the wok.
6. Scoop sauce from the wok and pour on the crab. Add vegetables. Simmer for 5-10 minutes.
7. Serve hot with steamed rice.