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Post Reply │TOPIC│How to cook?
Citizen
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Posted 7/10/10 , edited 7/17/10
FRESH LUMPIA

INGREDIENTS:

vegetable filling

• 1 clove garlic, finely mincedshopping list
• 1 small onion, finely chopped
• 2 tablespoons vegetable oil
• 1/3 lb ground pork
• 1/3 lb shrimp, peeled, deveined and minced
• 2 tablespoon fish sauce
• 1/2 lb green beans, french cut
• 1 small cabbage shredded, (approx 2 lbs)
• 1 large carrots, julienned
• 1 chayote, julienned
• 10 romaine lettuce leaves, cut into 2 horizontally
• 1/2 cup water
• salt and pepper

wrapper

• 2 large eggs
• 1/4 teaspoon salt
• 2 cups flour
• 2 cups milk
• 1/4 cup vegetable oil

sauce

• 1/4 cup sugar
• 1 teaspoon salt
• 6 tbsp soy sauce
• 1 cup water
• 1 tablespoon cornstarch dissolved in 2 tablespoons water

garnish/toppings

• 6-8 cloves garlic
• 1/2 cup peanuts


PROCEDURE

vegetable filing

• Saute garlic and onions in oil. Add pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer until pork is tender. Add shrimp and fish sauce and cook for 2 minutes. Add vegetables and stir-fry 5-10 minutes, adjust seasoning with salt and pepper. Drain in a strainer and cool.

wrapper

• Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.
• To cook, brush a nonstick pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted with a spatula without sticking (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Set aside and cover with a towel to keep warm. You can also keep the wrappers in a tortilla warmer.

sauce

• Combine all ingredients in a small pot and stir until the sugar is dissolved. Simmer over low heat until the sauce thickens. Remove from heat and cover to keep warm. Transfer into a gravy boat just before serving.

garnish/toppings

• Remove the brown skin on the peanuts and pulse in a food processor or grinder until finely chopped. Transfer into a condiment dish or small bowl. Set Aside.


TO ASSEMBLE

• Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce, minced garlic and chopped peanuts.



Citizen
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Posted 7/16/10
nagutom 2loy ako .. >.>
Citizen
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Posted 7/17/10
PANCIT MIKI BIHON

Here is a recipe that originated from China. The Chinese introduced noodles, noodle-making and noodle cooking in the Philippines centuries ago. We have adopted and improvised Chinese noodle recipes, and integrated them into our own cuisine using locally-available ingredients.
Just like Italian pasta, oriental noodles come is a wide variety of shapes and sizes, fresh and dried. Rice noodles–bihon, sotanghon, ho fan–are white; egg noodles, like miki, are yellow.

Ingredients:
1/2 kilo chicken breast, boiled and flaked
1 cup chicken broth (saved from the boiled chicken)
1/2 kilo of egg noodles (fresh noodles, if available)
100 g. of dried rice noodles (not vermicelli, both are transparent and may look the same, but they are different)
1 medium-sized carrot, cut into matchsticks
1/4 green beans (french beans, preferably), cut diagonally into 1-inch pieces
1/2 head of cabbage shredded
(You can substitute other vegetables like cauliflower, celery or broccoli)
1 onion, diced
1 head garlic, minced
1/2 cup oyster sauce (do not subsitute oyster-flavored sauce; Lee Kum Kee is a good brand)
2 to 3 tbsp. dark soy sauce
1/8 cup vegetable cooking oil
drizzling of sesame seed oil
pepper

Cooking procedure:
First of all, when you boil the chicken, spice up the broth with a whole onion, a whole head of garlic, a few peppercorns and a bay leaf. Don’t take shortcuts with this because the broth improves the overall flavor of the dish.
Place the egg noodles in a large heat-proof bowl. Pour boiling water to cover. Let stand 1 minute. Drain. This step is important if using fresh egg noodles. Fresh egg noodles are oily and salty. Blanching it in boiling water and draining it removes most of the saltiness and the excess oil.
Heat skillet (the best utensil to cook this dish in is a Chinese wok). Pour oil. Heat until just starting to smoke. Saute garlic and onions. Toss in carrots. Stir for a minute. Add beans. Then, the cabbage. When the cabbage starts to wilt, add 1 cup of chicken broth. When the broth starts to boil, add the rice noodles.
(While most people pre-soak the rice noodles in cold water, then drain it, I prefer to let it soak and cook in the chicken broth. This way, it absorbs the nutrients and flavor of the chicken.)
When the rice noodles has absorbed most of the liquid, add the egg noodles, flaked chicken breast, soy sauce, oyster sauce and pepper. Stir to distribute the vegetables evenly. Drizzle sesame seed oil all over. Give it a few more stir. That’s it! It’s ready. Serve it while still hot.




Citizen
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Posted 7/17/10
Aw snap!!!!....,,, tsk... kagutom...
Citizen
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Posted 7/21/10
PUCHERO / POCHERO

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.

Estimated cooking time: 1 hour and 20 minutes
Makes 6 Servings

INGREDIENTS:
• 1 cup dried chickpeas
• 1 (3 lb) chicken, cut in serving size pieces
• 1 lb pork, cut in large cubes
• 2 chorizo sausage, cut into 1″ pieces
• 1 large onion, sliced
• 4 teaspoons salt
• 1 teaspoon whole black peppercorns
• 4 tablespoons oil
• 10 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 2 ripe tomatoes, , peeled and diced or1 small can whole tomatoes
• 1 lb sweet potatoes, peeled and cut into chunks
• 1 bok choy, cut acrossin 2″ sections
• 8 green onions, cut in 2″ lengths
PROCEDURE:
• Wash chick peas and soak overnight (or use a can of Garbanzo beans).
• In one pan put in the chick peas chicken, pork, chorizo and add water to cover.
• Add sliced onion, salt& peppercorns, bring to a boil.
• Reduce heat and simmer until meats and chick peas are almost tender.
• In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
• Add tomatoes and cook to a pulp.
• Add meats, stock& sweet potatoes.
• Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
• Serve broth as soup and the meats& vegetables as a separate course.



Citizen
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Posted 7/31/10
GINAMAY

Ginamay is a Filipino dish similar to the a boiled stew except it is sautéed style.

ingredients

16 tbls. soy sauce
1 tsp. sage
4 tsp. garlic (powdered or crushed)
6 tsp. onion ( powdered or cubed)
Potatoes ( 2 medium, cubed to desired size)
Carrots ( 2 medium or 1 large cubed)
1 tsp. olive oil or corn oil
2 1/2 cups to 3 cups water
1 lb. ground turkey ( ground beef will do)
3 tbls. raisins (optional)
1 cup green peas (optional)

procedure

Soak peas in water overnight. Rinse and drain. Transfer to a saucepan with fresh water and boil until tender, about 30 minutes.

Brown meat in a wok while sprinkling pepper around it.

Add cubed carrots, cubed potatoes, cooking oil, sage, soy sauce, garlic and onion and saute for 1 minute.

Add water, let it boil, stir, reduce heat to medium for 10 minutes and let simmer for 2 - 3 minutes.

Add raisins and cooked green peas.

You may add more water if desired, add more soy sauce to taste.

Enjoy with rice or rolls


Citizen
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Posted 8/11/10 , edited 9/25/10
BEEF STEAK / BISTEK


Ingredients :

1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil


Cooking procedure :

In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown.

When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute.

Arrange beef slices on a plate. Place the onion rings on top.

Pour the sauce over the onions and beef. Serve at once.



Citizen
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Posted 9/25/10 , edited 9/25/10
RELLENONG MANOK

Ingredients
• 1 whole chicken, deboned with shape kept
• 2 tablespoons calamansi juice
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sugar

stuffing
• 1/2 kilo ground pork
• 1/2 cup bacon, diced
• 1 cup ham, diced
• 1 can Vienna sausage, drained and sliced
• 1/4 cup sweet green peas
• 1/4 cup carrots, minced
• 1/4 cup breadcrumbs
• 1/4 cup pickle relish
• 1/4 cup raisins
• 1/2 cup cheddar cheese, grated
• 5 whole eggs, beaten
• 1/2 cup butter
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Salt and pepper to taste

Procedure
• Marinate chicken in calamansi juice, soy sauce and sugar.
• In a bowl, mix all stuffing ingredients well.
• Stuff the chicken in all parts.
• Sew the cavity opening and truss the chicken.
• Wrap chicken in aluminium foil.
• Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
• Open the foil an rub chicken with butter and put back in oven until golden brown.



Posted 9/25/10
kakagutom nmn..
Posted 9/25/10
oh my.. na.tawa aq dun s halo.halo. haluaan daw ng taho. haho-haho hahahaha
Citizen
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Posted 9/26/10
Kung wala kang ganang kumain, tumingin ka lang sa forum na to... Siguradong gugutomin ka....
Citizen
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Posted 3/23/11
guess what? my classmates and i are going to make cuisines from our country! maybe i can get some help from this forum
Posted 3/23/11
WOW!!!!
Citizen
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Posted 3/28/11


ingredients:
Egg
Oil

Procedures
put an oil to the pan
then put the egg

Citizen
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Posted 12/21/11
Sweet and sour fish or escabeche is a special Filipino dish serve on special occasions. There are countless variations of this dish, from the Spanish adaptation of escabeche to the popular Chinese sweet and sour.

Serves 5 to 6 persons

Preparation time and cooking time : 45 minutes

Escabeche Recipe Ingredients:
1 kg whole and Red snapper fish
½ cup plain flour, for dredging
½ cup cooking oil
½ cup castor sugar
½ cup cane vinegar
½ cup water
3 tbsp tomato sauce
1 medium carrot, peeled and cut into ½ inch rounds
1 medium green capsicum, cut into ½ inch strips
1 medium red capsicum, cut into ½ inch strips
1 medium cucumber, peeled and cut into ½ inch rounds
Fresh coriander leaves (cilantro), to garnish

Escabeche Recipe Cooking Instructions:
Clean the fish, remove internals.
Score the red snapper all over and dredge in flour.
Heat oil in a frying pan and fry the fish and fry the fish about 10 minutes on one side and 6 to 7 minutes on the other side, until completely cooked and fish flesh is no longer glassy.
Removed from pan and drain on paper towels.
Combine sugar, vinegar, water and tomato ketchup in a saucepan. Add carrot, cook for about 5 minutes, then add capsicums and cucumber.
Simmer without stirring, for a further 5 minutes or until vegetables are tender yet firm.
Arrange fish on a serving platter. Pour vinegar mixture over fish.
Arrange vegetables around fish and garnish with fresh coriander.
Serve hot with rice.


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