Below are some recipes that truly show the richness and simplicity of good "Filipino" food.
Ingredients:
* 1 whole chicken
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 3 tablespoons of calamansi juice or lemon juice
* 1/2 cup of sprite, 7up or beer
* 2 cups of tanglad (lemon grass) for stuffing
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar
Instructions:
* Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
* Let stand marinate in the refrigerator for 1 to 3 hours.
* Stuff the chicken cavity with tanglad (lemon grass).
* Cook chicken on grill or in oven until golden brown
Cooking Notes:
* For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.
* To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked. Serve with plain rice or java rice.
Peanut sauce
As for the peanut sauce, again, I use some of the marinade and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque.
* 1 kilo potatoes
* 1 big chicken breast
* 3 pieces medium sized carrots
* 500 ml mayonnaise
* 1 can (836 g) pineapple tidbits or chunks
* 1/2 cup sweet pickle relish
* 1 cup cheddar cheese, diced (optional)
* 3 tablespoons of chopped spring onions (optional)
* Iodized salt to taste (pepper, optional)
Instructions:
* In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip:
pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are
cooked).
* Drain potatoes and carrots, let cool.
* Once cooled, the skin can be easily be pealed by hand.
* Dice the potatoes and carrots (about 1x1 cm)
* Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
* Drain pineapple chunks or tidbits.
* Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
* Refrigerate before serving.
Potato Salad Cooking Tip:
* You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavour.
Roasted cHicken
Ingredients:
* 2 kilo dressed chicken (broiler)
* 2 cups of lemon grass (tanlad)
* 3 tablespoons of cooking oil
* 2 tablespoons of salt
Instructions:
* Make sure the chicken is clean with no remaining small feathers and no insides.
* Wash thoroughly and pat dry with a paper towel
* Rub the whole chicken with cooking oil as well as the inside cavity.
* Next apply salt all over, again, including the insides.
* Fill the cavity with lemon grass
* Pre-heat oven to 400 degrees Fahrenheit
* Place the chicken on an oven rotisserie.
* If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
* Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
* Serve with mashed potatoes, rice or corn on the side.
Roasted Chicken Cooking Tip:
* If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.
Ingredients:
* 1 kilo pork
* 1/3 cup soy sauce
* 1/2 cup Vinegar
* 2 medium onions, chopped
* 4 cups of water
* 1 teaspoon salt
Instructions:
* In a casserole, put pork in water and some salt.
* Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
* Remove pork from water.
* Slice the pork into bite sized pieces while still hot.
* Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
* Serve immediately!
Pork Kilawin (Version 2)
Ingredients:
* 2 tbsp vegetable oil
* 1 tbsp. minced garlic
* 1/2 Sliced Onion
* 1/4 cup chopped tomatoes (optional)
* 4 medium sized sirloin pork steak (with fat desirable)
* 1/3-1/2 cup of vinegar
* 3/4 Pound Raddish (optional)
* 1 tbsp sugar (optional)
* Ground Peppr
* Chinese Green Pepper, cut diagonally
Instructions:
1. Heat oil in a large skillet over medium heat.
2. add garlic and stir-fry until beginning to turn brown.
3. add onion and continue to saute until limp and translucent.
4. add tomatoes if using and cook, stirring frequently until tomatoes are cooked thoroughly.
5. add pork and vinegar and cook for 10 minutes decreasing heat to maintain simmer.
6. Add raddish and cook for another 5-10 minutes or until completely cooked through but not soggy.
7. Add brown sugar if using and season to taste with freshly ground pepper and stir. Cook for additional 5 minutes and serve hot with rice.
Ingredients:
2 Lbs. of Pork Chops
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbsp. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG
Directions:
In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ.
Lechon (Oven-Roast Pork)
Ingredients:
3 to 4-pound pork shoulder, with skin
3 teaspoons salt
1 cup freshly ground pepper
Directions:
Season meat with salt and pepper. Bake at 350 F for about 2 hours or until skin is brown and crisp. Serve with Lechon Sauce.
Paksiw Na Lechon (Pork in Liver Sauce)
Ingredients:
2 pounds roast pork butt (leftover pork roast may be used), cut into cubes
1 stick cinnamon
1 teaspoon oregano
1 cup white vinegar
1 tablespoon peppercorns
2 cups Lechon Sauce (eg Mang Tomas)
1 teaspoon thyme
3 bay leaves
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon thyme
1 stick cinnamon
5 cloves garlic, minced
salt and freshly ground pepper to taste
Mix all ingredients in a large enamelware or nonaluminum pot. Broil and simmer for about 2 hours.
Pritong Talong (Fried Aubergines/ Eggplant)
Ingredients:
1 large eggplant, sliced about 1 cm thick
¼ cup soy sauce
1 tbsp olive oil
Yum Yum Yum. This turned out to be good. So quick and simple to prepare. Deep the sliced eggplants in soy sauce for a few minutes. Then fry them in a tablespoon of hot oil. Note: Don't pour in the rest of the soy sauce into the frying pan. It'll taste overly salty, trust me! When the eggplants look a bit soft, take 'em out of the pan and serve!
For sauce suggestion - try soy sauce with vinegar in a separate sauce plate. Now wasn't that so easy?
Ingredients:
3 to 4-pound pork shoulder, with skin
3 teaspoons salt
1 cup freshly ground pepper
Directions:
Season meat with salt and pepper. Bake at 350 F for about 2 hours or until skin is brown and crisp. Serve with Lechon Sauce.
Lechon kawali is pork belly cut into bite-sized cubes, which are then usually deep-fried. Lechon kawali is similar to the "roast pig" served in Cantonese noodle houses. I don't know if the preparation is the same (deep-frying). The skin of "roast pig" (not to be confused with BBQ pork) is usually more blistery than lechon kawali.
The important thing to both these dishes is the crispy, crispy skin which contrasts with the ultrasoft fat and the tender meat. It is a marvel to eat because one gets three different textures all once with a bite.
I searched for how to prepare "roast pig" at home and it seemed to be fairly straightforward. I knew we didn't want to be deep-frying, nor do we have a turbo convection oven to use for the bellies. So in this case, they would have to go into the oven.
The seasoning is five-spice powder and salt. I didn't want to experiment with the seasoning the first time we're doing the dish. In fact, my ratio for five-spice to salt was only 1 to 15. I knew from experience that five spice can be a little overwhelming and I wanted to err on the side of caution.
I rubbed the salt and five spice mixture all over the pork bellies and let them dry-brine in the fridge for about 30 minutes.
Now that we have these metal skewers (bought for shish kebab), they're turning out to be extremely useful.
We used the metal skewers to suspend the bellies above the roasting pan. We figure that them hanging would be better, in that the dry oven heat can get under them and dry-cook them. We didn't want the bellies to be sitting in a pool of its own fat.
I started using two skewers per pork belly piece, but got lazy. I tried to save a skewer!
After the initial 30 minutes in the oven, the skin has turned a light butterscotch-y brown, with some blisters forming at the edges.
Look how they've shrunk!
To get more blisters, the skin would have to be poked a million times. We used a fork at first, then graduated to toothpicks to pierce the skin.
Notice how the skin had a matte finish pre-poking and how it glistened with its own fat post-poking.
poke, poke-poke-poke, poke, poke-poke, poke, poke, poke-poke-poke
Pre-poke:
Post-poke:
Into the oven for another 30 minutes. The skin was getting there, but some parts were still not crispy.
We poked some more and put it back into the oven for more time. At about 15 minutes more, we were afraid that the pork would start to burn. So, although a proportion (about 15%) of the skin surface was still not as crisp as we would like, we pulled out the pork bellies.
It has shrunk even more!
We made a chili-garlic-vinegar condiment to use as a dipping sauce for the pork belly. Served with a side of sauteed bok choy and over some steaming white rice, this was quite heavenly.
This is pretty much a set-it-and-forget-it meal, easy to do on a weeknight, but oh-so-satisfying.
Perhaps pork belly this way is also infinitely variable and I am looking forward to experimenting with different seasonings for the pork.
Recipe courtesy of eatingclub vancouver
The important thing to both these dishes is the crispy, crispy skin which contrasts with the ultrasoft fat and the tender meat. It is a marvel to eat because one gets three different textures all once with a bite.
I searched for how to prepare "roast pig" at home and it seemed to be fairly straightforward. I knew we didn't want to be deep-frying, nor do we have a turbo convection oven to use for the bellies. So in this case, they would have to go into the oven.
The seasoning is five-spice powder and salt. I didn't want to experiment with the seasoning the first time we're doing the dish. In fact, my ratio for five-spice to salt was only 1 to 15. I knew from experience that five spice can be a little overwhelming and I wanted to err on the side of caution.
I rubbed the salt and five spice mixture all over the pork bellies and let them dry-brine in the fridge for about 30 minutes.
Now that we have these metal skewers (bought for shish kebab), they're turning out to be extremely useful.
We used the metal skewers to suspend the bellies above the roasting pan. We figure that them hanging would be better, in that the dry oven heat can get under them and dry-cook them. We didn't want the bellies to be sitting in a pool of its own fat.
I started using two skewers per pork belly piece, but got lazy. I tried to save a skewer!
After the initial 30 minutes in the oven, the skin has turned a light butterscotch-y brown, with some blisters forming at the edges.
Look how they've shrunk!
To get more blisters, the skin would have to be poked a million times. We used a fork at first, then graduated to toothpicks to pierce the skin.
Notice how the skin had a matte finish pre-poking and how it glistened with its own fat post-poking.
poke, poke-poke-poke, poke, poke-poke, poke, poke, poke-poke-poke
Pre-poke:
Post-poke:
Into the oven for another 30 minutes. The skin was getting there, but some parts were still not crispy.
We poked some more and put it back into the oven for more time. At about 15 minutes more, we were afraid that the pork would start to burn. So, although a proportion (about 15%) of the skin surface was still not as crisp as we would like, we pulled out the pork bellies.
It has shrunk even more!
We made a chili-garlic-vinegar condiment to use as a dipping sauce for the pork belly. Served with a side of sauteed bok choy and over some steaming white rice, this was quite heavenly.
This is pretty much a set-it-and-forget-it meal, easy to do on a weeknight, but oh-so-satisfying.
Perhaps pork belly this way is also infinitely variable and I am looking forward to experimenting with different seasonings for the pork.
Recipe courtesy of eatingclub vancouver
Paksiw Na Lechon (Pork in Liver Sauce)
Ingredients:
2 pounds roast pork butt (leftover pork roast may be used), cut into cubes
1 stick cinnamon
1 teaspoon oregano
1 cup white vinegar
1 tablespoon peppercorns
2 cups Lechon Sauce (eg Mang Tomas)
1 teaspoon thyme
3 bay leaves
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon thyme
1 stick cinnamon
5 cloves garlic, minced
salt and freshly ground pepper to taste
Mix all ingredients in a large enamelware or nonaluminum pot. Broil and simmer for about 2 hours.
Ingredients:
1 large eggplant, sliced about 1 cm thick
¼ cup soy sauce
1 tbsp olive oil
Yum Yum Yum. This turned out to be good. So quick and simple to prepare. Deep the sliced eggplants in soy sauce for a few minutes. Then fry them in a tablespoon of hot oil. Note: Don't pour in the rest of the soy sauce into the frying pan. It'll taste overly salty, trust me! When the eggplants look a bit soft, take 'em out of the pan and serve!
For sauce suggestion - try soy sauce with vinegar in a separate sauce plate. Now wasn't that so easy?
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