"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Tuesday, June 28, 2011

Pinoy-Style Pork Menudo

Pork Menudo is another Filipino favorite. During fiestas and other home occasions, this is often part of the feast in the table.
Each families or regions would pride their own way of cooking this.Some would include pork liver, sausage (instead of hotdog) chick peas or green peas.  But basically there's pork, potato and tomato sauce.

Here's my simple recipe.

Pinoy-Style Pork Menudo

Ingredients:


300g pork tenderloin , cut in small cubes
200g tomato sauce
1 tbsp liver spread (instead of pork liver)
2 pcs hotdogs, cut into rings
1/8 cup raisins
1 big bell pepper, chopped
1/2 cup carrots, cubed
2 potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
1 cup meat broth
2 tbsp cooking oil
salt and ground pepper, to taste
dash of dried oregano (optional)

Procedure:
  • Heat oil in pan. Saute onions and garlic. Add the meat. Stir fry and cook until meat turns light brown. 
  • Add hotdogs.
  • Add liver spread, then tomato sauce. Cover and simmer for 3 minutes.
  • Add meat broth, potatoes, carrots, raisins and bell pepper. 
  • Season with salt and ground pepper. Add oregano.
  • Cover and simmer for 10 minutes.
  • Serve with rice or bread. Enjoy!

Saturday, June 25, 2011

Spicy Stir-Fry Kangkong with Bagoong

This is a very simple budget-light meal. But since it's loaded with chilis, I bet you'd want some rice with it.
But if you're not so fond of chilis, you may lessen it. I stir-fried the vegetables with sesame oil, which adds a nice flavor and aroma. 

Spicy Stir-Fry Kangkong with Bagoong




Ingredients:

Kangkong
2 tbsp sesame oil
2 tsp bagoong (shrimp paste) ~ i used the sweet chili flavored bagoong
3 cloves garlic, minced
1 onion, chopped
2 ripe tomatoes, chopped
2 siling haba (green finger chilis), chopped
1 red siling labuyo or bird's eye chili, crushed  (optional)
2 tbsp water

Procedure:

  • Cut and wash kangkong leaves.  Then put in a bowl of cold water.
  • In a skillet, heat olive oil. Sauté onions, garlic and tomatoes. 
  • Add the bagoong, siling haba and 2 tbsp water. Cook for 2 minutes.
  • Drain the kangkong leaves.
  • Add kangkong to the sauteed mix. Stir. Cover and simmer for 3 minutes.
  • Garnish with red siling labuyo, if preferred.
  • Serve with rice. Enjoy!

Friday, June 24, 2011

Chicken Cordon Bleu

I remember during college days, this was one of my favorite meal in Graceland restaurant (one of our local restaurants in Naga City) with vegetable salad on the side. I thought then that it was a difficult dish to make since it sounds so french, but I have read later it is relatively an american dish.
There are several variations in preparing Cordon Bleu, but all of which would always have the three main ingredients: chicken, ham and cheese. And this can either be fried or baked. I chose to bake it this time...
My daughter loved it and even asked me to make this next time for her packed lunch.  Here's my recipe...Enjoy!





Chicken Cordon Bleu

Ingredients:

4 pcs chicken breast, boneless and skinless
4 pcs ham
4 slices cheddar cheese, (and I sliced it into sticks)
1/4 tsp salt
1/8 tsp ground peppercorn
1/2 cup bread crumbs - add 1/8 tsp paprika and 1/8 tsp salt
1/2  cup flour
1 large egg, beaten
butter, cubed into 8 small pieces (optional)


Procedure:

  • Pre-heat oven into 180°C
  • Gently pound the chicken breast into 1/4 thickness using a meat mallet.
  • Season the chicken meat - sprinkle salt and ground pepper on both sides.
  • Place 1 ham and 2 cheese sticks on top of each breast (but I prefer putting on another 2 cheese sticks! i love cheese!) Roll up each breast an secure with a toothpick. 
  • Dredge in flour. Then brush with beaten eggs. Then finally roll in bread crumbs mixture.
  • Brush the baking pan with olive oil, then place the chicken rolls.
  • Bake for about 20 minutes. Then layer each rolls with butter cubes. Let the butter melts on its top, the roll will absorb its flavor and will give a really nice smell.
  • Bake for another 15 minutes.
  • You may serve this your favorite sauce.
  • This makes 4 servings. Enjoy!

This post is linked to:  Food Trip Friday , Foodista , Petit Chef , Fresh Food Friday

Thursday, June 23, 2011

I changed my blog name

Hello fellow foodie bloggers.... Im doing some changes in my site.
From "Busy Kitchenette" I opted to use "Pinoy Kitchenette" since I think its more catchy and appropiate. Nevertheless, I am still sharing with you my Filipino recipes....
And oh, im also doing some lay-out experiments,hope you like my new header.

Happy blogging!


Lomi

Lomi is another chinese-filipino noodle dish, and is best served hot. I like eating this with soysauce, calamansi and crushed red chili peppers as condiment. If you happen to pass by Batangas area, you definitely wouldn't miss restaurants or lomi house which serves this.
But if you want to do it at home, here's how....


Lomi
Ingredients:
250g fresh egg noodles
8-10 cups meat or chicken broth
1 cup thinly sliced meat, chicken or pork
8 pcs kikiam, sliced
1 cup shredded cabbage
1/4 cup chopped carrots
ground peppercorn, to taste
fish sauce or salt, to taste
2 eggs, beaten
1 tbsp cornstarch, dissolved in 1/4 cup water
3 cloves garlic, minced
1 onion, chopped
2 tbsp oil

Procedure:

  • Heat oil in a pot, stir fry the kikiam until golden brown.Set aside.
  • In the same pan, saute onions and garlic, add meat, season with a little salt or fish sauce. Let simmer for about 2 minutes. Then add the meat broth. Cover and let boil for 8-10 minutes.
  • Add noodles, vegetables and kikiam. Simmer and cook for 3-5 minutes.
  • Thicken the soup with the dissolved cornstarch. then turn off the heat.
  • Slowly stir in the beaten eggs.
  • Serve steaming hot! Enjoy!
Note: You may also use shrimps or meatballs, depending on your preference.






Wednesday, June 22, 2011

Oven-Baked Herbed Chicken

I was having a second thought if I will roast it or bake it. I decided to bake it.
This is the first time I tried to bake a whole chicken, and had a truly tender-cooked juicy chicken meat. 
And the taste was perfect!You really cant go wrong with lemongrass, really nice flavor! Baking the chicken made the meat really tender, and at the same time achieving a roast-like crisp chicken.

Oven-Baked Herbed Chicken

Ingredients:
1 whole chicken- about 1.5 kls
1 bunch lemongrass
1  big onion, chopped
1/8 cup calamansi juice or 1/4 cup lemon juice
30g McCormick Zesty Garlic Mix, dissolved in 1/2 cup water
1/4 tsp salt
1/2 tsp dried rosemary herb
1/4 tsp ground peppercorn
butter, about 25g

Procedure:
  • Clean the chicken. Make sure to remove the small feathers in the skin. Remove the insides. Wash the chicken and pat dry.
  • In a bowl, mix the zesty garlic, 1/8 tsp ground peppercorn and salt. Pour over the chicken and inside the cavity. Let the chicken absorb the flavor. Marinate at least 30 minutes. But if you have the luxury of time, marinate overnight in the fridge.
stuff the chicken with the herbs

  • Pre-heat oven to 210°C.
  • Remove the chicken from the marinade. 
  • Rub the chicken with the calamansi juice.
  • Stuff the lemongrass and chopped onions inside the chicken through its cavity.
Secure the legs with a lemongrass leaf, rub with butter, season with rosemary and  ground pepper

  • Rub the chicken with butter. Then sprinkle the rest of the ground peppercorn and the rosemary.
  • Secure the legs of the chicken with a string or lemongrass leaf.
  • Wrap the chicken in foil, in doing this, we are sure all the flavors will be absorb by the chicken. Then place into a baking dish.
  • Bake for 1 hour.
uncover the chicken-just remove the top foil, we want the juice to
drip right inside let the chicken absorb the flavor

  •  Then carefully remove the top foil (not the entire foil, just the piece that covers the chicken)
See that juice? This wont go to waste,  I'm going to use it
for another dish as added flavor.

  • Bake for another 1 hour. We want to have that tender crisp and nice golden brown color of the chicken. When done, let stand for about 5-10 minutes before serving. Enjoy!
tender crisp skin


oh so yummy!



Saturday, June 18, 2011

Beef Stewed in Milk ala Marco

It's father's day so i can't help but remember my Dad and the delicious sumptuous meal he prepared when he was still alive. Yes, he's man of the kitchen. One of the dishes I like best was the one of the beef stewed in milk. I don't know what it's called, I have never asked him, or maybe I did but I don't remember since I was still young then. I don't know the exact ingredients either, but I remember the taste. So, with the best that I can, I tried cooking it, it was good ~ but still something was missing. I'd like to do this again some other time, and experiment on some ingredient. Or maybe, I can never replicate it because it was specially his and he has some sort of a magic ingredient? But nevertheless, I'd like to share it with you and I am naming it Beef Stewed in Milk ala Marco (t'was his name~ Marco).

Beef Stewed in Milk ala Marco

Ingredients:
500g beef sirloin, thinly sliced
1 cup chick peas (garbanzos)
3 tbsp soy sauce
3 cloves garlic, minced
2 tbsp calamansi juice
salt and ground pepper, to taste
1 cup condensed milk
1 beef cube
1 cup water
2 tbsp olive oil

How to prepare:

  • Marinate the beef with the soy sauce, calamansi juice and garlic at least an hour, but best if you can marinate it over night in the fridge.
  • In a pan, heat olive oil, then add the marinated beef and the sauce as well. 
  • Add the water, beef cube and chick peas. Season with ground pepper and salt as needed. Cover and simmer for 20 minutes over low heat.
  • Add the milk. Adjust the taste, add salt as needed. Cover and simmer again for another 15-20 minutes or until the sauce is reduced into desired thickness. And it's done! Transfer in a serving plate.
  • That's how easy it is. Just remember to buy the best and tender cut of beef so cooking would be easy!
  • Enjoy!





Wednesday, June 08, 2011

Spicy Beef Noodles

Summer is officially over! The heavy rains outside makes me want to stay and curl in bed all day. Sooooo lazy! Done with books. No new movie to watch. Nobody to chat with in FB. What's left to do????? ??
Food! ---- something to warm this chilly mood. Masarap humigop ng mainit na sabaw!

Spicy Beef Noodles

Ingredients:
300g beef sirloin, strips
250g egg noodles
7 cups beef broth
2 stalks onion leeks, chopped
4 cloves garlic, finely chopped
1 cup brocolli, florettes
bunch of bokchoy
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp hot sauce
salt and pepper

How to prepare:

  •  In a bowl, marinate the beef with soy sauce, oyster sauce, hot sauce and garlic. Marinate for about 15 minutes.
  •  In a pot, cook the egg noodles in boiling water. Follow package instructions. Drain.Set aside.
  •  Heat the beef broth in a separate pot. Add onion leeks(set aside a few pieces for garnishing later). Let boil.
  •  In a pan, heat oil then add the beef marinade. Add 1 cup water. Cover. Let simmer and cook until meat is tender (this wont take long because we used the tender part of the beef which is sirloin). When done, add the meat into the beef broth. Season with salt and pepper. Add the noodles and cook for about 3-5 minutes. Turn off the heat, then add the bokchoy and brocolli (we dont want the vegetables overcooked.)
  • This makes about 4 to 6 servings. Enjoy!




Wednesday, June 01, 2011

Sweet Chili Wings

Tired of the usual fried chicken? Spice it up! Try this one.

Sweet Chili Wings

Ingredients:
For the chicken
6pcs chicken wings
1/4 tsp paprika
1/8 chili powder
1/2 tsp garlic powder
1 tbsp vinegar
1/8 tsp salt
1 cup flour
cooking oil


For the sweet chili sauce:
2 tbsp chili sauce
1/2 cup pineapple juice
1/2 cup water
1/8 tsp paprika
1/8 chili powder
1/8 tsp salt
2 tbsp sugar

How to prepare:
For the chicken:   Cut and discard the tips of the chicken wings. Cut through the joints of the wings to make 12 pcs. Marinate the chicken with paprika,garlic powder,salt and vinegar. Marinate for at least 30 minutes. Then coat with flour, deep-fry. Set aside.

For the sweet chili sauce:  In a pan, mix together all the ingredients. Bring to boil to thicken the sauce over low heat. Then toss in the fried chicken wings, mix to coat evenly with the sauce,and for the chicken to absorb the flavor.

Transfer in a serving plate. Makes 3 servings. Enjoy!












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