Monday, October 13, 2014

Chicken and Malunggay Soup


Chicken and malunggay soup is a simple soup dish. It is similar in taste to our chicken tinola except malunggay leaves are added instead of papaya and chili leaves. Some recipes of this dish include lemon grass and banana blossom. Since I wanted to keep it simple, I just added ginger and malunggay leaves.

For those who are not aware, malunggay leaves are rich in beta-carotene and vitamin C. Aside from these, it is also a good source of protein, potassium and iron. Since I am inspired by the health benefits of malunggay leaves, I will try to cook guinataang malunggay next time.

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 1 thumb size ginger, sliced
  • 2 cups malunggay leaves
  • salt/fish sauce
  • 4 cups water
  • 2 tbsp cooking oil
Preparation

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

2. Add the chicken pieces and cook until lightly browned.

3. Pour 4 cups water and simmer for 45 minutes. Season with salt/fish sauce.

4. Add the malunggay leaves and turn off the heat.

5. Serve hot.



Tuesday, October 7, 2014

Breaded Pork Chops

The Filipinos’ love for fried food is very evident in this dish called Fried Pork Chops. We practically fry everything we can get our hands on, even if it means not eating healthy. Aside from frying, the pork chops could also just be simply seasoned with salt and pepper or marinated with spices and seasonings, and then barbequed or grilled. - See more at: http://www.filipino-recipes-lutong-pinoy.com/breaded-pork-chop-recipe.html#sthash.gGlczVhL.dpuf
The Filipinos’ love for fried food is very evident in this dish called Fried Pork Chops. We practically fry everything we can get our hands on, even if it means not eating healthy. Aside from frying, the pork chops could also just be simply seasoned with salt and pepper or marinated with spices and seasonings, and then barbequed or grilled. - See more at: http://www.filipino-recipes-lutong-pinoy.com/breaded-pork-chop-recipe.html#sthash.gGlczVhL.dpuf
The Filipinos’ love for fried food is very evident in this dish called Fried Pork Chops. We practically fry everything we can get our hands on, even if it means not eating healthy. Aside from frying, the pork chops could also just be simply seasoned with salt and pepper or marinated with spices and seasonings, and then barbequed or grilled. - See more at: http://www.filipino-recipes-lutong-pinoy.com/breaded-pork-chop-recipe.html#sthash.gGlczVhL.dpuf


Another way to cook pork chop is to bread it. Breading gives it a crispy outer layer and helps seal in moisture. To make this recipe, pork chop is coated with beaten eggs, bread crumbs and flour. Seasoning and spices are also added to give additional flavor.

Ingredients
  • 4 pcs pork chop
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup bread crumbs
  • 2 tbsp soy sauce
  • 2 pcs calamansi
  • 4 cloves garlic, minced
  • salt and pepper
Preparation

1. In a bowl, marinate pork chop in soy sauce, calamansi juice, garlic, salt and pepper
    for about an hour.

2. Roll in beaten eggs, flour and bread crumbs.

3. Deep fry for about 10 minutes or until golden brown.



Saturday, October 4, 2014

Pork Adobo


According to Wikipedia, adobo refers to a common cooking process indigenous to the Philippines. In the late 16th century, the Spanish colonists encountered a cooking process that involved stewing with vinegar. They referred to it as adobo due to its similarity to the Spanish adobo.  Although, Filipino adobo is quite different from Spanish adobo.

The ingredients in cooking Filipino adobo are soy sauce, vinegar, garlic, peppercorns and laurel leaves. This method of cooking can be applied to meat, seafood or vegetables.


Ingredients
  • 500 gms pork, cut into serving pieces
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 2 laurel leaves
  • 1/4 tsp peppercorn
  • salt 
Preparation

1. In a pot, combine all the ingredients and cook over low to medium heat.

2. Serve.