Tinolang Manok

TINOLANG MANOK RECIPE

Ingredients:
1 chicken
3 potatoes, quartered or sayote
1 onion chopped
4 cloves garlic, crushed
2 tbsp. ginger strips
2 tbsp. patis
1 tsp. vetsin
4-5 cups rice water
1/2 cup young sili leaves

Instructions:

Clean and cut chicken into small serving pieces. Saute garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer. When chicken is half done, add potatoes. Pour in the remaining rice water. Cover and simmer until the chicken and potatoes are done. Lastly, add vetsin and sili leaves. Let boil for 3 minutes. Serve hot.

Enjoy your Tinolang Manok!

Gambas

GAMBAS RECIPE

Ingredients:

1/2 kilo fresh shrimps (medium size)

1/4 cup butter or margarine

1/2 cup tomato sauce

5 cloves garlic, minced

1 large onion, finely chopped

1 tsp. vetsin

1/2 tsp. powdered pepper

1 tsp. hot sauce

1tbsp. salt

1tbsp. bread crumbs

Instructions:

Unshell and devein chrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add all ingredients.

Cover. Cook for 5 minutes. Then, thicken with bread crumbs.

Enjoy your Gambas

Chicken-Pork Adobo

CHICKEN-PORK ADOBO RECIPE

Ingredients:

1/2 kilo pork

1/2 kilo chicken

1 cup vinegar

2 tbsp. salt

1 tsp. Vetsin

1/2 tsp. pepper (powdered)

5-6 cloves garlic, minced

2 cups thick coconut milk

Intructions:

Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth.

Fry pork, chicken, and garlic in oil until little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.

Enjoy your Chicken-pork adobo

Sinigang na baboy recipe

SINIGANG NA BABOY RECIPE


Legends:
md - medium
c - Cubic
ts - tablespoon
lb - pounds
Ingredients:
1pc  1/2 lb Pork riblets or pork ribs,          
-country style,cut to pieces    
5 c  Water     
4 md Tomatoes, sliced     
1 md Onion, sliced 
1 1/2 ts Salt     
1 md Icicle radish, cut into         
-1″ pieces          
-(or 10 red radishes, pared)  
1/4 lb Green beans   
1/2 lb Spinach  (or cabbage,          
-mustard greens or         
-watercress)     
5 md Sampaloc (tamarind)                
Instructions: 
1.  In a large pot, bring water and pork to a boil.
Add tomatoes, onion,   
salt and tamarind.  Simmer 1 hour or until pork is tender.     
2.  Optional:  Remove tamarind and mash with some broth.  Strain juice back  
into pot.     
3.  Taste for seasoning.  Bring to a boil.  Add green beans and radish. for  
10 minutes.     
4.  Add spinach, cover and remove from heat.  Let stand 5 minute to finish 
cooking spinach.   
Variations:  Beef (stewing, brisket, shank or plate) may be used in place 
of pork. Adjust cooking time for each.     
Preparation Time:  10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4-5

Enjoy your SINIGANG NA BABOY

Kitchen Talk

ALA KING - Dish served with a rich sauce, flavored with wine. This rich sauce contains chopped vegetables like green pepper, pimiento or mushroom.
BAKE - To cook in an oven.
BARBEQUE - To cook poultry or meat over hot coals.
BASTE - To brush seasoned liquid or melted fat over food while baking or frying.
BEAT - To mix with a rapid rotary motion.
BLANCH - To scald, plunge into boiling water for a few minutes. Some fruits and nut meats are blanched to loosen the skin for easy removal.
BOIL - To cook in liquid kept above the boiling point.
BRAISE - To boil, bake or fry meat until brown. Then, cover and simmer with a small amount of liquid at a low temperature.
BROIL - To cook by direct heat over hot coals, under gas or electric heat.
BRUSH - To spread thinly.
CARAMEL - To melt sugar to a liquid state over low heat, until it becomes golden brown.
CREAM - To beat with a spoon or beater until soft and waxy.
CROQUETTES - Chopped cooked food held together by flour or eggs, then friend in deep fat.
CUBE or DICE - To cut into small square.
SHORTENING - To cut chilled shortening into flour, using a pastry blender or two knives, until shortening turns into pea size tossed in flour.
DREDGE - To coat well, usually with flour, bread crumbs or sugar.
DRIPPINGS - The fat and juice of cooked meat or poultry.
DUST - To sprinkle lightly with flour, crumbs or sugar.
FLAKE - To brake into small pieces by hand or fork.
FOLD - To mix gently, usually applied when adding beaten egg whites or whipped cream to a mixture.
GARNISH - To decorate cooked food in service dish.
GRILL - To cook over hot charcoal.
MARINATE - To let food stand in seasoning before cooking.
MINCE - To chop finely.
POACH - To cook in water just below boiling point.
ROAST - To cook uncovered in oven.
SAUTE - Fry in little oil.
SCALD - To bring liquid such as milk to a temperature below the boiling point.
SHRED - To cut into thin strips.
SIFT - To pass through dry ingredients in a fine sieve.
SIMMER - To cook in a liquid at a low temperature or just below the boiling point.
STEAM - To cook in a perforated container place over boiling water.
STIR - To blend ingredients together, using a circular motion.
STOCK - Liquid in which meat, fish, poultry or vegetables has been cook.
TOAST - To brown by direct heat or in a hot oven.
WHIP - To beat rapidly as to incorporate air and increase volume.