Sunday, Jan 25th

Last update07:30:57 PM GMT

CHICKEN PANDAN WITH CHILI PINEAPPLE

Ingredients:
600g           Chicken leg and thigh, cut into 8 portions
8pc             large pandan leaves
1 can          (234g) Fresh Cut sliced Pineapple, drained, each piece cut into 2 (reserve syrup)
1 tsp            Red Cane Vinegar
1 pc            Siling Labuyo
1 tsp           Sugar
                    Pineapple syrup
1/3 cup       Sweet Chili Sauce

Marinade:                                                                                        
2 tbsp       Oyster Sauce
3 tbsp       thick coconut milk
1 tbsp       patis
6 cloves   garlic, minced
1/2 tsp      grated ginger
2 tbsp       pineapple syrup

Procedure:alt
1. Marinate chicken for 2-3 hours. Drain. Put a slice of  Fresh Cut Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick. Steam chicken for 10 minutes, then fry until brown. Remove toothpicks. Set aside.
2. Simmer Vinegar, sili, sugar and remaining pineapple syrup for 5 minutes. Add Sweet Chili Sauce.

Note: Makes 8 Servings.

Pinakbet o Pakbet Recipe

altPinakbetor pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocanoword pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbet uses bagoong("bugguong" in Ilokano), of fermented monamon or other fish, while further south, bagoong alamang is used. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

The vegetable dish pinakbet is more than a regional cuisine. It is an enduring symbol of the Ilocano palate and a lucid display of the Ilocanos’ history of contestations and struggles with the physical and social environment. The recipe weaves intimations of the cultural productions of the Ilokanos’ transaction to their arid and less productive land.

Estimated cooking time: 35 minutes

Pakbet Ingredients:

1/4 kilo pork with fat, cut into small pieces

2 Amapalya (bitter melons) sliced to bite size pieces

2 eggplants, sliced to bite size pieces

5 pieces of okra, cut in two

1 head garlic, mincedalt

2 onions, diced

5 tomatoes, sliced

1 tablespoon of ginger, crushed and sliced

4 tablespoons bagoong isda or bagoong alamang

3 tablespoons of oil

1 1/2 cup water

Salt and pepper to taste

Pakbet Cooking Instructions:

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

On the same pan, saute garlic, onion, ginger and tomatoes.

In a casserole, boil water and add bagoong.

Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

Salt and pepper to taste.

Serve hot with plain rice.

The Best Selling Halo Halo Recipe

Halo-Halois a famous Filipino dessert and refreshment as well. Halo halo is quite a best selling Filipino food/dessert/refreshment during the summer season. Halo halo recipe is a mixture of sweetened preserved fruits, evaporated milk and crushed ice top with either ice cream, leche flan or ube.

Halo Halo is usually served in tall, clear  glasses (but nowadays, plastic cups are being used) that show its colorful preserved fruit contents or mixtures.

altHalo-halo Recipe Ingredients:

- Sweetened red beans
- Sweetened garbanzos
- Sweetened saba banana
- Sweetened kamote
- Sweetened jackfruit
- Sweetened kaong
- Cooked sago
- Pinipig
- Macapuno
- Shaved/altCrushed ice
- Ice cream
- Ube haleya
- Leche flan
- Milk
- White sugar

How To Make Halo-halo:
- Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.

MONGO GUISADO, rich in nutrients and inexpensive ingredients

The simple and unassuming “mongo guisado” (zuppa di fagioli verdi) is a favorite Filipino household dish due to its richness in nutrients and inexpensive ingredients. This favorite Filipino dish is given a make-over with a lot of nutritious spinach leaves (the kids love this) and garnished with a lot of crispy, crackling “chicharon” bits.

Makes: 6 serving
Preparation time: 10 mins + 4 hours soaking
Cooking time: 30-40 mins

MONGO GUISADO INGREDIENTS

alt4 cups water

1 1/4 cups green mongo (mung) beans

2 tbsp oil

1/2 small onion, chopped

3-4 cloves garlic, altchopped

1/2 cup diced pork

1 cup small prawns, peeled, heads discarded

2 tbsp patis (fish sauce)

Salt and pepper to taste

100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground

MONGO GUISADO COOKING PROCEDURES

Soak the (mongo)mung beans in about 2 cups water for 4 hours.

Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside.

Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown.

Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).

Add the prawns and cook until they turn orange in color, about 1 to 2 mins.

Season with patis, salt and pepper.

Add the chicharon. Heat through; pour into serving bowls, and serve with rice.

ENSALADANG TAGALOG

Ensaladang Tagalog

Ingredients:
1 cup kangkong leaves
1 cup malunggay leaves
2 tomatoes, sliced
1 singkamas, cut julienne
1 cucumber, sliced
Chopped kinchay
French Dressing:
1 cup corn oil
1/4 cup vinegar
1 clove garlic, crushed
1 tsp. mustard
1 tbsp. lemon juice
1 tsp. sugar
Dash of Worcestershire sauce

 

Ensaladang Tagalog Procedures:

Steam the kangkong and malunggay leaves then cool and keep in the refrigerator. Combine the tomatoes, singkamas, cucumber and steamed leaves. Combine all the ingredients for the french dressing then pour cover the salad. Toss to coat then chill. Before serving, top with chopped kinchay.