Friday, June 27, 2014

Chicken Pastel


According to Wikipilipinas, Chicken Pastel also known as Pastel de Pollo is a Filipino dish of Spanish origin. This dish is also known as Chicken Pot Pie. It usually consists of chicken, potatoes, hotdog, carrots, green peas with either evaporated milk or cream. There are several variations of this dish. Some add cheese, mushroom, butter, flour and a whole lot more. My version of chicken pastel is simple and easy to make. I added pineapple tidbits and raisins to enhance its flavor. Hope you try this at home!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 2 medium sized potatoes, quartered
  • 1 carrot, quartered
  • 4 cloves garlic, minced
  • 1 onion, chopped  
  • 4 pcs hotdog 
  • 1 can evaporated milk
  • 1 cup water
  • 1 cup pineapple tidbits
  • 1 cup green peas
  • 1/2 cup raisins
  • 1 red bell pepper, sliced thinly
  • salt/fish sauce
  • black pepper
  • 1 tsp cooking oil
Preparation

1. In a large pan, heat oil and saute garlic and onion. 


2. Add the chicken pieces and cook until lightly browned. Stir in fish sauce and water. 
    Cover and simmer until chicken becomes tender.

3. Add carrot, potatoes and hotdog. Simmer for a few minutes.

4. Add the red bell pepper, pineapple tidbits, raisins and evaporated milk.

5. Season with salt and pepper.

Thursday, June 19, 2014

Bistek Tagalog (Beef Steak)

I am not very fond of cooking beef. I guess it's because beef takes time to cook unlike chicken and pork. But when I do have time, I always make this Beef Steak recipe. It is a simple beef recipe to make. First, slice the beef sirloin as thin as possible. Then marinate it in a combination of soy sauce, calamansi juice, salt and pepper. If calamansi is not available, lemon will do. After marinating it for 1-2 hours, fry the meat and set aside. In the same pan, saute garlic and onion. Add the meat then stir in the marinade and water. Cover and boil for about 40 minutes or until done. Garnish with fried onion rings. Enjoy!

Ingredients
  • 500 gms beef sirloin, sliced thinly
  • 3 cloves garlic, crushed
  • 1 large onion, sliced into rings*
  • 1/4 cup soy sauce
  • 3 pcs calamansi
  • 1 cup water
  • 1/4 tsp ground pepper
  • salt
  • cooking oil
Preparation

1. In a bowl, marinate beef sirloin in soy sauce, calamansi juice, garlic, 
    onion, salt and ground black pepper for at least an hour. Remove meat, garlic
    and onion from the marinade. Reserve the marinade. 

2. In a pan, heat oil and fry the meat. Set aside.

3. In the same pan, saute garlic and onion then add the fried meat.

4. Add the marinade and water and simmer for about 40 minutes.

5. Garnish with the remaining fried onion rings.

*set aside some onion rings for garnish

Saturday, June 14, 2014

Nilagang Baka

In English, nilagang baka literally means "boiled beef." This Filipino soup dish consists of beef brisket or shank, potatoes, pechay, Baguio beans, cabbage and some seasoning. Some even add saba and corn cob. A successful nilaga should have a delicious broth, meat should be tender and the vegetables not overcooked.

This nilagang baka recipe is easy to cook. The beef shank and tendon are initially sauteed in garlic and onions. Water is added then covered and boiled along with the seasoning. Vegetables such as potatoes, pechay, Baguio beans and cabbage are then added. It is usually served with fish sauce and calamansi.

Ingredients
  • 500 gms beef shank and tendon, cut into serving pieces
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 medium potatoes, quartered
  • 4 bunches pechay
  • 10 pcs Baguio beans, ends trimmed
  • 1 small cabbage, quartered
  • salt/fish sauce
  • 1/2 tsp peppercorns
  • 5 cups water
  • 2 tsp vegetable oil
Preparation

1. In a large pot, heat oil and saute garlic and onion.

2. Add beef, water, salt/fish sauce and peppercorns. Cover and boil until beef is 
    fork tender (more than one hour).

3. Add potatoes and cook until tender.

4. Add Baguio beans, pechay and cabbage and season with salt/fish sauce.

5. Serve with fish sauce and calamansi.

Thursday, June 12, 2014

Stir-Fried Asparagus


I rarely cook asparagus since it is a bit expensive as compared to other vegetables. Although, every once in a while, I include it in our diet because of its health benefits. Asparagus is rich in folate, vitamin K, calcium, phosphorus and niacin.

The way I cook asparagus is to stir-fry it. It can also be steamed, boiled and grilled. By stir frying asparagus, you have a vegetable dish in just minutes. All you have to do is prepare all the ingredients beforehand. Then, you're all set to go! 

Ingredients
  • 2 bundles asparagus, cut into 1" size
  • 1/2 cup ground pork
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 2 tsp soy sauce
  • 2 tsp cooking oil
  • salt
Preparation

1. In a pan, heat oil over medium heat and add garlic and onion.

2. Add the ground pork and cook until golden brown. 

3. Add the asparagus and soy sauce and cook until tender.

4. Season with salt.

Monday, June 9, 2014

Nilagang Baboy (Pork Nilaga)


Pork nilaga refers to boiled meat and vegetable dish. To make this dish, meat (usually pork belly) is boiled until tender. Once it is already tender, onions, salt and whole peppercorns are added. Vegetables such as potatoes, cabbage, beans, Chinese cabbage and saba are also added.

This is a traditional Filipino dish and often served with plain rice, fish sauce and red chilies. This is a delightful treat during the rainy season. Enjoy!

Ingredients
  • 500 gms pork belly, cubed
  • 1 onion, sliced
  • 1 medium size cabbage, quartered
  • 2 potatoes, quartered
  • 2 tsp fish sauce
  • 1/2 tsp whole peppercorns
  • 5-6 cups water
  • salt
Preparation

1. In a pot, add enough water and salt and boil pork belly until tender (at least an 
    hour).

2. When meat is tender, add onion and whole peppercorns. Simmer for 15 minutes. 

3. Add potatoes and cook until tender.

5. Add cabbage. Season with fish sauce.

6. Serve hot.

Sunday, June 8, 2014

Chicken Fried Rice


Here is another 'stand alone dish' which you can prepare. It consists of chicken fillet, carrots, canned corn, green peas, garlic. onion, soy sauce and leftover rice. It is so easy to make. This is ideal when you want to prepare only one dish for the whole family. It has already meat, vegetables and rice in just one dish. This is also a great meal when you want to prepare lunch or baon for your kids. You can also add other vegetables such as snow peas, cabbage, broccoli and others. Hope you try this recipe at home!

Ingredients
  • 2 cups leftover rice
  • 1 cup chicken fillet, sliced
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 carrot, diced
  • 1/2 cup canned corn
  • 1/2 cup green peas
  • 1 1/2 tbsp soy sauce
  • salt
  • cooking oil
Preparation

1. In a large pan, heat oil and saute garlic and onion. Add the chicken bits
   and cook until tender.

2. Add the carrot, green peas and canned corn. Mix with leftover rice.

4. Pour in soy sauce and mix well.

5. Season with salt.


    

Sunday, June 1, 2014

Tokwa't Baboy (Tofu and Pork)


Tokwa't baboy  is a popular appetizer or side dish among the Filipinos. Tokwa is the Tagalog term for tofu while baboy means pork. This side dish/appetizer is often paired with congee or lugaw. It usually consists of pork ears, pork belly, fried tofu, soy sauce, vinegar, garlic, onions and red chili peppers.

Whenever I eat in a lugawan I usually order this dish. What puzzles me is why tokwa't baboy is often paired with lugaw. Probably because we inherited it from the Chinese or some foods go well together like suman and ripe mangoes, pork barbecue and java rice and a whole lot more. For this recipe, I only used pork belly since pork ears was not available in the market yesterday. Enjoy!

½ kilo pig’s ears
½ kilo pork liempo (belly)
5 pcs tokwa (tofu)
1 cup soy sauce
1 cup vinegar
2 cloves garlic, minced
2 small onions diced
1 tsp brown sugar
1 tsp salt
1 tsp pepper
cooking oil
Cooking Directions:
1. In a pot, boil the pig’s ears and liempo in water with salt and pepper. Allow it to simmer until the meat is tender. It could take between 30 minutes to 1 hour. Remove from pot and set aside.
2. Heat the cooking oil in a pan and fry the tokwa until it turns to golden brown. Remove from pan and cut into bite-sized pieces. Cut the meat into the same size as well.
3. Mix the soy sauce and vinegar in a pan and bring to a boil. Add the brown sugar. Add the rest of the ingredients after it cooled off.
4. Transfer the meat and tokwa in a serving dish and pour the mixture over them.
5. Serve hot.
6. Enjoy!
- See more at: http://www.filipino-recipes-lutong-pinoy.com/tokwa-at-baboy.html#sthash.Me0zB7rB.dpuf
Ingredients:
½ kilo pig’s ears
½ kilo pork liempo (belly)
5 pcs tokwa (tofu)
1 cup soy sauce
1 cup vinegar
2 cloves garlic, minced
2 small onions diced
1 tsp brown sugar
1 tsp salt
1 tsp pepper
cooking oil - See more at: http://www.filipino-recipes-lutong-pinoy.com/tokwa-at-baboy.html#sthash.Me0zB7rB.dpuf
Ingredients
  • 250 gms pork belly
  • 4 pcs tokwa, cubed
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 onion, sliced
  • 1 tsp brown sugar
  • salt 
  • red chili peppers (optional)
  • cooking oil
Preparation

1. Put pork belly in a pot and add enough water with salt. Simmer until
    pork is tender. Once cooked, slice into cubes and set aside. 

2. In a pan, heat enough oil and fry tokwa until golden brown. Drain and set aside.

3. In another pan, mix soy sauce, vinegar, garlic, onion and salt. Simmer for a few
    minutes. 

4. Arrange pork and tokwa on a platter. Pour over the mixture and serve.