In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes or ***bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking***.
Let cool then refrigerate.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife or a toothpick-if it comes out clean, it is cooked.
In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
In a casserole, heat oil and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
Add in vinegar and bring up to a boil withoutstirring.
Lower heat and allow simmering uncovered until most ofthe liquid has evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
Serve hot with puto.
Mention organic foods to a room full of people and chances are a majority of them will turn up their noses, expecting for the food to be revolting. Why is this? Why do many individuals automatically assume that just because food is organic that it doesn’t taste just as good as non-organic? Well, one reason why people do this is they simply aren’t educated about what exactly organic food is. Organic food is food that was grown and/or processed without any artificial chemicals or additives.Organic food is usually more flavorful, has more vitamins and minerals, as well as enzymes, which help you to properly digest the food that you eat.
Non-organic foods could actually do more harm than good. The amount of pesticides and other chemicals that are on the outsides of regular produce is astronomical. Even if rinsed prior to consumption, this type of produce still harbors a large amount of harmful chemicals, which can build up in the body and cause various problems. And let’s not forget meat. Lots of people love meat, but non-organic meat is often injected with harmful antibiotics and hormones while the animal is still alive. And why do farmers do this? Well it’s the same reason why others do so many other things that could be potentially harmful to people: Money. The farmers’ rationale is that they inject the cattle and other animals being raised for meat, to prevent any type of disease. They can’t sell diseased meat to supermarkets. Their reason for using hormones on the animals is to get them to mature a lot faster, which creates a quicker turnaround for the farmer. But what happens when we eat this meat, laden with these unnatural products in them? Well, the antibiotics can cause the people who eat the animals that contain them on a regular basis to become antibiotic resistant. This means that when they contract an illness requiring the treatment of antibiotics that the medication that their doctor prescribes may not work because their body has built up a resistance to the particular drug. This could be extremely dangerous, depending on the type of illness a person contracts.
The hormones that are injected into cows, pigs, chickens, etc. can cause people to have hormonal imbalances, and can even affect thyroid functioning. So why take a chance with your body? Organic may be more expensive, but it’s worth the cost.
1 kilo pork with fat (cut into chunk cubes) 2 cups bagoong alamang 1 head of garlic (minced) 1 big onion (minced) 4 tomatoes (diced) 4 chili peppers (minced) ½ cup vinegar 4 tablespoons brown sugar ½ cup water
In a casserole, boil pork and lower fire until water evaporates and pork oil starts to come out. When pork is lightly crispy, put in on the side and sauté garlic, onion, tomatoes and chili peppersin the fat and mix pork once more. Add in the bagoong and cook while stirring for 5minutes. Pour in the vinegar and stir well. Add in the sugar and let simmer for 10 minutes or just until cooked. Serve hot.
Filipino food recipes are very easy to prepare and it’s always delight to serve and eat. The recipes mostly consist of vegetables, seafood, dairy, meat and rice. They are very rich in flavor and color.
Filipino recipes are very much influenced by the recipes of other cuisines. For example, they have adapted the noodles from Chinese, rice and meat dishes from Spaniards, spaghetti from Italians and fast food from Americans. But the distinct quality of Filipino dishes lies in the fact that these dishes are presented with Filipino touch. The Filipino recipes are the showcase of worldwide cuisines.
In the given write-up, I have mentioned few Filipino dishes which you can try making in your own kitchen. The instructions given here will guide you to find out the essence of Filipino cooking. Just try them out to have some quality time with your family on weekends.
Igado: a very popular North Philippines recipe, it is prepared from pork tenderloin and pig’s innards like liver and heart. While making the igado, it is very important that the ingredients such as liver and heart should be clean. And if the kidney is used, then you should soak it in salt water for atleast 15 minutes after slicing them.This will reduce the odor.
Bulalo: a light colored soup prepared mostly with beef shanks and beef marrow. Seasoning plays the key role in the making bulalo. You can use patis, bay leaves or even garlic along with the salt and pepper. Bulalo is a simple cattleman’s stew, best made in a large cauldron with whatever vegetables are growing near by.
Dinengdeng: being a famous Ilocano dish, it mainly consists of vegetables such as jute leaves, the leaves of the horseradish tree, fruits of the bitter melon, amaranth leaves, sweet potato tubers or leaves, mushrooms like oyster mushrooms along with wild potatoes.
Insarabasab: it is an authentic pork Filipino recipe which has been originated from the Province of Ilocos. While preparing the dish, pork has to be roasted on open fire until the pink color of the meat gets removed.
* One 1 1/2 kilo chicken, cut in pieces * One can (14 ounces) Vienna sausage, sliced * 3 potatoes, diced * 1 carrot, diced * 1 up mushrooms, cut in half * 1 green bell pepper, sliced in strips * 1/2 cup sweet peas * 1 onion, minced * 1/4 cup grated cheese * 1 cup margarine * 2 cups chicken stock (broth) * 1/2 cup evaporated milk * 4 tablespoons soy sauce * 1 lemon extract (juice) * 1 egg, beaten * Salt and pepper to taste Pie Crust * 2 cups flour * 1/2 cup corn oil or vegetable oil * 1 teaspoon salt * 1/4 cup of water Instructions: * In a bowl, marinate chicken lemon juice and soy sauce for an hour. * In a skillet, melt margarine and brown chicken, set aside. * Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste. * Transfer to a baking dish. * Pre-heat oven to 450 degrees Fahrenheit. * On a bowl, combine the flour, salt, cold water and oil. Mix into a ball. * On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry. * Punch small holes on the pastry to let out steam during baking then brush with beaten egg. * Bake until golden brown (about 15 minutes).
Ingredients: * 1 kilo squash, cut into cubes (1″x1″) * 1/4 kilo shrimp, shelled and deveined * 3 pieces tomatoes, diced * 2 onions, chopped * 1 head garlic, minced * 2 tablespoons of ginger root, crushed and minced * 4 tablespoons of cooking or olive oil * 2 pieces long chilli peppers * 2 tablespoons of shrimp paste (bagoong) * 2 cups coconut milk * 1 cups coconut cream (katang gata) * 2 cups chicken stock * 2 tablespoons of fish sauce (patis) Instructions: * On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. * Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. * Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes. * Serve hot with plain rice. Tip: * This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.
During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles contain, possess a large proportion of what is called albumen . This albumen, which is also the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or capable of being dissolved in water. As animals grow older, this peculiar animal matter gradually decreases, in proportion to the other constituents of the juice of the flesh. Thus, the reason why veal, lamb are white, and without gravy when cooked, is, that the large quantity of albumen they contain hardens, or becomes coagulated. On the other hand, the reason why beef and mutton are brown, and have gravy , is, that the proportion of albumen they contain, is small, in comparison with their greater quantity of fluid which is soluble, and not coagulable.
The quality of the flesh of an animal is considerably influenced by the nature of the food on which it has been fed ; for the food supplies the material which produces the flesh. If the food be not suitable and good, the meat cannot be good either. To the experienced in this matter, it is well known that the flesh of animals fed on farinaceous produce, such as corn, pulse, &c., is firm, well-flavoured, and also economical in the cooking; that the flesh of those fed on succulent and pulpy substances, such as roots, possesses these qualities in a somewhat less degree; whilst the flesh of those whose food contains fixed oil, as linseed, is greasy, high coloured, and gross in the fat, and if the food has been used in large quantities, possessed of a rank flavour.
It is indispensable to the good quality of meat, that the animal should be perfectly healthy at the time of its slaughter. However slight the disease in an animal may be, inferiority in the quality of its flesh, as food, is certain to be produced. In most cases, indeed, as the flesh of diseased animals has a tendency to very rapid putrefaction, it becomes not only unwholesome, but absolutely poisonous, on account of the absorption of the virus of the unsound meat into the systems of those who partake of it. The external indications of good and bad meat will be described under its own particular head, but we may here premise that the layer of all wholesome meat, when freshly killed, adheres firmly to the bone.
Another circumstance greatly affecting the quality of meat, is the animal’s treatment before it is slaughtered . This influences its value and wholesomeness in no inconsiderable degree. It will be easy to understand this, when we reflect on those leading principles by which the life of an animal is supported and maintained. These are, the digestion of its food, and the assimilation of that food into its substance. Nature, in effecting this process, first reduces the food in the stomach to a state of pulp, under the name of chyme, which passes into the intestines, and is there divided into two principles, each distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed by innumerable vessels which open upon the mucous membrane, or inner coat of the intestines. These vessels, or absorbents, discharge the fluid into a common duct, or road, along which it is conveyed to the large veins in the neighbourhood of the heart. Here it is mixed with the venous blood (which is black and impure) returning from every part of the body, and then it supplies the waste which is occasioned in the circulating stream by the arterial (or pure) blood having furnished matter for the substance of the animal. The blood of the animal having completed its course through all parts, and having had its waste recruited by the digested food, is now received into the heart, and by the action of that organ it is urged through the lungs, there to receive its purification from the air which the animal inhales. Again returning to the heart, it is forced through the arteries, and thence distributed, by innumerable ramifications, called capillaries, bestowing to every part of the animal, life and nutriment. The other principle the innutritive portion passes from the intestines, and is thus got rid of. It will now be readily understood how flesh is affected for bad, if an animal is slaughtered when the circulation of its blood has been increased by over-driving, ill-usage, or other causes of excitement, to such a degree of rapidity as to be too great for the capillaries to perform their functions, and causing the blood to be congealed in its minuter vessels. Where this has been the case, the meat will be dark-coloured, and become rapidly putrid; so that self-interest and humanity alike dictate kind and gentle treatment of all animals destined to serve as food for man.
Ingredients:
* 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
* choice of either 1 kilo of pork or 1 kilo of chicken
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* Salt and pepper to taste
* 3 tablespoons water
Cooking Instructions:
* In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
* Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
* Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
* Add salt and/or pepper if desired
* Bring to a boil then simmer for an additional 5 minutes.
* Serve hot with the adobo gravy and plain rice.
Ingredients:
* 1 kilo beef (cut into chunk cubes)
* ½ kilo potatoes (peeled and quartered)
* 1 small head of garlic (minced)
* 1 big onion (diced)
* 1 red bell pepper (quartered)
* 1 green bell pepper (quartered)
* 2 cups stock
* 1 cup tomato sauce
* ½ cup breadcrumbs
* Pinch of salt & pepper
* Oil
Instructions:
In a casserole, brown beef and set aside. Sauté garlic and onion.
Pour in the stock and tomato sauce. Bring to a boil and add in beef.
Ingredients:
* ½ kilo beef sirloin (cut into 3 ” strips)
* 2 tablespoons soy sauce
* 2 tablespoons calamansi juice
* 1 teaspoon salt
* 1 teaspoon pepper
* cooking oil
* 1 big red onion (sliced thinly to make rings)
Instructions:
Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
Everyone knows the foods to eat that improve health, although how we cook the food can be just as important. With there being so many oils and butter products claiming to be the best, it can be quite difficult to know which ones to use and which ones to avoid. 1. Canola oil Canola oil is a popular oil, with many physicians claiming that it has the ability to lower the risk of heart disease. The oil is low in saturated fat, high in monounsaturated fat, and offers the best fatty acid composition when compared to other oils. You can use canola oil in sauting, as a marinade and even in low temperature stir frying. It has a bland flavor, which makes it a great oil for foods that contain many spices. Unlike other oils, this one won’t interfere with the taste of your meal. 2. Olive oil Olive oil offers a very distinct flavor with plenty of heart healthy ingedients. The oil is rich in monounsaturated fat, helps to lower cholesterol levels and reduce risk of cancer. It’s also rich in antioxidants and has a very long storage life. Even though it can be used in cooking, it’s the healthiest when uncooked, such as with a salad or dipping sauce. When you use it with cooking, you should heat it on low to medium temperatures, making sure to avoid high heat. 3. Butter Butter is one food that has been around for many, many years. Butter tastes good, and offers sources of Vitamin A and other fat soluble vitamins such as E, K, and even D. Butter is also made from natural ingredients and not chemically or artificially processed. You can use butter with cooking, baking, or even as a spread. You can also pair it with creamy sauces, marinades, baked dishes, or even bread. 4. Margarine Margarine was first introduced as an alternative to high fat butter. When it was first created however, it was loaded with trans fat, a substance that we now know raises bad cholesterol. As a cooking oil, margarine tastes good, it’s lower in fat than most oils and butter, and it’s quite easy to spread. It’s available in a variety of different products and a good source of vitamin E. When it comes to cooking with oils, there are several at your disposal. There are many more than what is mentioned here, although the ones above are the most popular. Eating healthy involves cooking healthy food – which is where your cooking oil really takes center stage.
Ingredients:
* 1 kg. pork
* 20 bamboo skewers
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 1/4 cup of calamansi juice or lemon juice
* 1/2 cup of 7up, sprite or beer (optional)
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar
* 1/2 cup of banana or tomato catsup
Instructions:
* Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
* In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
* Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
* Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
* String the pork on the skewers.
* Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.
Ingredients:
* 1 kilo beef, cut into chunks
* 1 big can (350g) liver spread or ground liver
* 5 onions, minced
* 5 cloves garlic, minced
* 6 tomatoes, sliced
* 1 cup tomato sauce
* 3 green peppers, diced
* 3 red peppers, diced
* 4 pieces hot chilli peppers, minced
* 3/4 cup grated cheese
* 2 cups beef stock or water
* 1/4 cup cooking or olive oil
Instructions:
* In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
* Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
* Add cheese and olives (optional) and continue to simmer until the sauce thickens.
* Serve with plain rice
Tips:
* Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
* For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
Ingredients:
* 1 kilo chicken, cut into pieces
* 5 pieces potatoes, peeled and halved
* 1 red onion, diced
* 1 head garlic, minced
* 1 green bell pepper, sliced into strips
* 1 red bell pepper, sliced into strips
* 2 cups pork or chicken stock (broth)
* 1 cup tomato sauce
* 2 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil
Instructions:
* In a cooking pot or wok, heat oil.
* Sauté garlic and onions.
* Add chicken and slightly brown.
* Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
* Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
* Add the green and red bell peppers, simmer for an additional minute or two.
* Salt and pepper to taste
* Serve this chicken recipe hot with steamed rice.
Ingredients:
* 1 kilo whole chicken, cut into pieces.
* 1 small young papaya or sayote, cut into small pieces.
* 2 tablespoons ginger, crushed and slliced into strips
* 1/2 cup dahon ng sili (chili leaves) (or substitute it with malunggay leaves)
* 1 liter of water
* 5 garlic cloves, minced
* 1 red onion, diced
* 4 tablespoons oil
* 2 tablespoons patis (fish sauce)
Instructions:
* In a stock pot, heat oil and sauté garlic, onion and ginger.
* Add water and the chicken.
* Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
* Season with patis
* Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
* Add sili leaves then turn off the heat.
* Serve steaming hot on a bowl with plain rice on the side.
Ingredients:
1 kilo pork (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil
Instruction:
In a casserole, brown pork and set aside. Sauté garlic and onion.
Pour in the stock and tomato sauce. Bring to a boil and add in pork.
Allow simmering until pork is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
Ingredients: 1 cabbage, shredded 3 carrots, grated 2 capsicums 3 onions 4 stalks of celery 1 cup of sugar 1 cup of red wine vinegar 3/4 cup of olive oil 1 teaspoon of salt 1 teaspoon of mustard 1 teaspoon of celery seed Directions: IMPORTANT! When handling the capsicums ALWAYS wear rubber gloves. In a deep bowl, add the cabbage and carrots. Dice the remaining vegetables & mix into the cabbage and carrots. Sprinkle the sugar over the vegetables. In a medium sized pot, bring the oil, vinegar, mustard, salt and celery seed to a boil. Pour this hot liquid over the vegetable mixture. DO NOT STIR! Allow it to cool, then cover and store in the refrigerator for 24 hours. Pour off the excess liquid before serving.
Ingredients: 1/2 cup teriyaki sauce 1/4 cup dry white vermouth 1 1/2 tbsp. garlic, chopped 4 boneless skinless chicken breasts vegetable oil 8 bacon slices Directions: In a bowl combine the teriyaki sauce, vermouth and garlic. Add chicken and coat with teriyaki mixture. Refrigerate at least 3 hours. Turn BBQ on medium heat. Brush BBQ rack with vegetable oil. Remove chicken from sauce mixture and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks. Grill chicken until it is firm, about 15 minutes, turning occasionally.
Ingredients: 1 (19.8 ounce) package brownie mix 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed ½ bag of heath bar crumbles Directions: Cook brownies as package tells you, cool then cut into 1 inch squares In a large bowl, mix together pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the whipped topping. Repeat and Sprinkle heath crumbles onto top layer for garnish. Refrigerate 8 hours before serving
