Rich Pork Puchero Recipe

Pork Puchero Ingredients

2 lbs Pork butt or shoulder, cut into small cubes

1 oz Thinly sliced pepperoni

4 Chopped green onions

1 Celery stalk

1 head Cabbage

2 Potatoes, cut into small cubes

1/4 lb Green string beans

1 Chopped green pepper

2 tbsps Vegetable cooking oil

2 cloves Crushed garlic

1/2 cup Tomato sauce

1 cup Garbanzo beans

2 tbsps Salt



Pork Puchero Preparation

Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.

Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.


Serve in deep dishes, on steamed rice, and garnish with Pepperoni slices. Pour the tomato sauce over the meat and vegetables.


Servings:  8

Tasteful Pork Empanadas Recipe

Pork Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Finely minced pork

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Pork Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 30 minutes, until the pork is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Luscious Sweet & Sour Pork Recipe

Sweet & Sour Pork Ingredients

1 lb Pork shoulder or butt

1/3 cup Distilled white vinegar

2 Potatoes

2 Bell peppers

1 Onion

1 Carrot

1 tbsp Peanut oil

1 cup Water

2 tbsps Soy sauce

1/4 tsp Salt

1 tbsp 1 Tbsp. sugar

2 tbsp All-purpose flour



Sweet & Sour Pork Preparation

Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy.

Servings:  4

Wonderful Chicken Empanadas Recipe

Chicken Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Finely chopped chicken

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Chicken Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Crunchy Lumpia Recipe

Lumpia Ingredients

2 lbs Ground pork meat

1 pkg Lumpia wrappers

1/2 lb Finely chopped onions

1/2 lb Finely chopped carrots

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Vegetable oil (as needed)

1 cup Raisins

2 Eggs

1 tsp Salt

1 tsp Freshly ground pepper



Lumpia Preparation

Mix your ingredients in a bowl, take large spoonfuls and roll then in your wrappers. Deep fry the Lumpia in vegetable oil until golden brown.

Serve with sweet and sour sauce, or your sauce of choice


Servings:  1

Perfection Bangus Cordon Bleu (Milk Fish Cordon Bleu) Recipe

BANGUS CORDON BLEU INGREDIENTS

1 medium size boneless bangus
Soy sauce and kalamansi juice
2 tbsps. oil
2 cloves garlic, crushed
1 large onion, chopped
1/2 cup raisins
1/2 cup kesong puti or cottage cheese
1/4 cup chopped ham
1/4 cup green peas
1 tbsp. chopped celery
1 tbsp. chopped parsley
1/4 cup diced carrots
1/4 kilo bacon

TOPPING:
1/4 cup butotn mushrooms, sliced
1 tbsp. soy sauce
1 hard boiled egg, chopped

BANGUS CORDON BLEU PROCEDURE

Rub the fish with soy sauce and kalamansi juice. Set aside. In a skillet, heat the oil then saute the garlic, onions, raisins, kesong puti, ham, green pease, celery, parsley, and carrots. Cook for about 10-15 minutes. Cool.
Stuff the deboned fish with the sauteed mixture. Wrap the bangus with strips of bacon. Wrap in aluminum foil then bake or grill until fish is cooked. Remove the foil and bake uncovered until bacon is crisp and brown.

PREPARE SAUCE: Combine the mushrooms, soy sauce, drippings and boiled egg. Cook until thick. Serve with the stuffed bangus.

TIP: The stuffed bangus can also be breaded instead of being wrapped in bacon then deep fried until golden brown.

Popular Ginisang Munggo Recipe

Ginisang Munggo Ingredients

1 lb Large shrimp

2 cups Dry mung beans

1 Yellow onion, peeled and sliced

2 tbsps Peanut oil

2 cloves Sliced garlic

4.1/2 cups Chicken soup stock

1 Thin slice of fresh ginger

1 tsp Salt

1 tsp Freshly ground pepper



Ginisang Munggo Preparation

Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans.

Add peanut oil into a large preheated saucepan, and stir fry your yellow onion and garlic, then add your chicken soup stock and your slice of ginger. Bring the lot to a boil, reduce heat, cover, simmer for 20 minutes, remove your ginger, then continue cooking for about 10 minutes.


Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor.


Servings:  4

Yummy Chicken Adobo Recipe

Chicken Adobo Ingredients

1 whole Chicken

1 tbsp Pepper

1 tbsp Salt

1 cup Peanut Oil

1/4 cup Distilled white vinegar

1 head Macerated Garlic



Chicken Adobo Preparation

Cut your chicken into pieces, add the salt and pepper, then place in a large saucepan with the vinegar, and macerated garlic, letting it simmer until the chicken is tender. You can add water if you feel the chicken is getting dry. Once it reaches the desired tenderness, add the peanut oil and stir fry until the chicken is golden brown.

Servings:  4

Traditional Binagoongang Baboy Recipe

Binagoongang Baboy Ingredients

2 lbs Pork loin, cut into small cube

1/2 cup Balsamic vinegar

1/2 cup Bagoong fish paste

4 cloves Minced garlic

8 Peppercorns



Binagoongang Baboy Preparation

Place pork cubes, peppercorns, and garlic in a medium sized, shallow container for 24 hours.

Place the contents, along with the bagoong, an marinade into a large saucepan, or deep wok, then cook over medium heat for about 45 minutes, checking periodically to make sure the pork isn't burning, or too dry, if so, you may add a little water.


Servings: 4

Terrific Beef & Pork Sinigang Recipe

Beef & Pork Sinigang Ingredients

2 lbs Beef, cut in pieces

1/2 lbs Pork, cut in pieces

2 Ripe tomatoes

3 Chopped radishes

1/2 cups Tamarind fruit

2 cups Kangkong leaves

8 cups Rice Water

1/4 tsp Patis

1/2 tsp Fresh ground pepper



Beef & Pork Sinigang Preparation

Place tomatoes and tamarind into a saucepan with the rice water, bring to a boil, add beef and pork, be sure to remove the skin and seeds from the tamarind once it has softened. You can then add the rest of the ingredients, and cook for 20 minutes. Serve seasoned with patis and freshly ground pepper.

Servings:  8

Tempting Beef Puchero Recipe

Beef Puchero Ingredients

2 lbs Pork, cut into small cubes

1 oz Chorizo

4 Chopped green onions

1 Celery stalk

1 head Cabbage

2 Potatoes, cut into small cubes

1/4 lb Green string beans

1 Chopped green pepper

2 tbsps Peanut oil

2 cloves Crushed garlic

1/2 cup Tomato sauce

1 cup Garbanzo beans

2 tbsps Salt



Beef Puchero Preparation

Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.

Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.


Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.


Servings:  8

Savory Beef Empanadas Recipe

Beef Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Ground Beef

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Beef Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Delicious Beef Adobo Recipe

Beef Adobo Ingredients

2 lbs Beef

2.1/4 cups Water

1/2 cup Soy sauce

1/2 cup Distilled white vinegar

4 cloves Crushed garlic

1/2 tsp Pepper

1/4 cup Sugar



Beef Adobo Preparation

Dice your meat into small cubes, mix in other ingredients in a large saucepan and bring to a boil, then lower heat and simmer for 60 minutes, or until beef is tender.

Serve with rice and Adobo sauce.


Servings: 4