How to Make Asadong Pork Giniling with Quail Egg and Mushroom - Pinoy Food Recipe

How to Make Asadong Pork Giniling with Quail Egg and Mushroom - Pinoy Food Recipe

Ingredients:

1/2 kilo ground pork
1 can canned quail eggs
1 big can canned button mushroom, cut in half
2-3 cloves garlic, chopped
1 small size onion, chopped
1/2 cup soy sauce
2-3 pieces star anise
2-3 pieces bay leaf
3-4 stalk spring onion, chopped
1-2 tbsp. sugar
1/4 cup cornstarch
salt and pepper
cooking oil

Asadong Pork Giniling - Cooking Procedure

In a sauce pan sauté garlic and onion until fragrant. Stir in the ground pork and continue to stir cook for 3 to 5 minutes or until the pork changes color and disintegrated. Add in the soy sauce and stir cook for another 2-3 minutes. Add in 1 1/2 to 2 cups of water, bay leaf, star anise and sugar, bring to a boil and simmer for 8 to 10 minutes. Now add in the quail eggs and button mushrooms and continue to simmer for 3 to 5 minutes or until most of the liquid has evaporated. Season with salt and pepper to taste. Thicken sauce with cornstarch diluted with 1/4 cup of water, cook for another minute. Serve with spring onion garnish.

How to Make Buko Pandan Salad - Pinoy Food Recipe

How to Make Buko Pandan Salad - Pinoy Food Recipe

Preparation

Buko Pandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Buko Pandan Salad Ingredients:

* buko-pandan-salad.jpg 8 leaves of Pandan – (must be cleaned well)
* 5 Buko (Coconut)not too hard, not too soft- Grated to strips
* Water approx. 10 cups
* 3 small cans of Nestle Cream
* 1 medium can of Condensed Milk
* 2 bars of Green Gulaman
* 1 3/4 Cups Sugar (more if you want it sweeter)
* 1 cup Kaong (optional)

Buko Pandan Salad Preparation Instructions:

*

Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.

*

Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.

*

Ensuring gulaman is well-dissolved stir well.

*

Add sugar while mixing. Do this for 5 minutes.

*

Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.

*

Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.

*

Add kaong if you prefer.

*

Get gulaman from ref and cut into 1 cm cubes.

*

Mix with buko mixture.

How to Make Chicken Barbeque In Oyster Sauce - Pinoy Food Recipe

How to Make Chicken Barbeque In Oyster Sauce - Pinoy Food Recipe

Preparation

Chicken Barbeque In Oyster Sauce Recipe, Grilled chicken thighs in Oriental marinade

Preparation Time: 00:10
Cooking Time: 00:30
Servings: 4-6

Chicken Barbeque In Oyster Sauce Ingredients:

* chicken-barbecue-in-oyster-

1/2 kg chicken thighs

Marinade:

* 1/3 cup water
* 1/3 cup MAGGI Oyster Sauce
* 1 tbsp chopped spring onions
* 1 tbsp ginger strips
* 1 tbsp sesame seeds
* 1 tsp sesame oil

Good to Know:

Grilling, stewing, braising, and steaming are examples of healthful cooking methods. It is recommended to cut down fat intake by minimizing frying.

Chicken Barbeque In Oyster Sauce Cooking Instructions:

*

Marinate chicken thighs in the remaining ingredients for about 4 hours.

*

Grill in charcoal or on an electric grill.

*

Brush chicken with marinade every once in a while to prevent drying.

*

Serve with favorite pickle and hot rice.

NUTRITIONAL CONTENT:

Calories:106
Carbohydrates (g):1
Protein (g):12
Fats (g):6

How to Make Chicken Pandan - Pinoy Food Recipe

How to Make Chicken Pandan - Pinoy Food Recipe

Preparation

Chicken Pandan Recipe, is a Thai dish, made more pleasing to the palate with this new Filipino style seasoning blend

Preparation Time: 15 minutes plus 3 hours to marinate chicken
Cooking Time: 20 minutes
Servings: 4-6

Chicken Pandan Ingredients:

* chicken-pandan.jpg ½ kg chicken thigh fillet, cut into large bite size pieces

* 1 fresh pandan leaf, chopped
* 16 pieces pandan leaves, washed
* oil for deep frying

Marinade: 

Combine in a bowl -

* 3 tbsp MAGGI Oyster Sauce
* 2 tbsp NESTLE All Purpose Cream
* 1 tbsp sesame oil
* 2 tbsp chopped garlic
* 1 tbsp chopped ginger
* pinch of freshly ground black pepper
* 1 tbsp all purpose flour

Sauce: 

Combine-

* 1 ½ tbsp sugar
* 1 tbsp water
* 1 tbsp patis
* 1 tbsp. calamansi juice
* 1 tbsp MAGGI Savor, Chili

Chicken Pandan Cooking Instructions:

*

Marinate chicken in the marinade mixture for at least 2-3 hours.

*

Wrap a piece of chicken in 2 pieces of inter locking pandan leaves.

*

Repeat procedure for the rest of the chicken. Set aside.

*

Heat oil for frying over medium heat.

*

Deep fry pandan wrapped chicken for at least 10 minutes each.

*

Arrange cook chicken on a platter and serve with the prepared sauce on the side.

Pinoy Recipe Tips:
Skinless chicken breast may also be used instead of chicken thigh fillets. Make sure not to overcook the chicken to prevent it from drying.

NUTRITIONAL CONTENT:
Calories:176
Carbohydrates (g):8
Protein (g):18
Fats (g):8

How to Make Brownies - Pinoy Food Recipe

How to Make Brownies - Pinoy Food Recipe

Preparation

Brownies Recipe, Brownies are often served warm with ice cream, a combination that is known as brownie à la mode.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Servings: 16 brownie squares

Brownies Ingredients:

* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped peanuts(optional)

Creamy Brownie Frosting:

* 3 tablespoons butter or margarine, softened
* 3 tablespoons HERSHEY'S Cocoa
* 1 tablespoon light corn syrup or honey
* 1/2 teaspoon vanilla extract
* 1 cup powdered sugar
* 1 to 2 tablespoons milk

Brownies Cooking Instructions:

*

Heat oven to 350°F. Grease 9-inch square baking pan.

*

Stir together butter, sugar and vanilla in bowl.

*

Add eggs; beat well with spoon.

*

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

*

Stir in nuts, if desired. Spread batter evenly into prepared pan.

*

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.

*

Cool completely in pan on wire rack.

*

Prepare CREAMY BROWNIE FROSTING; spread over brownies.

*

Cut into squares. About 16 brownies.

Creamy Brownie Frosting:

*

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.

*

Add powdered sugar and milk; beat to spreading consistency.

*

About 1 cup frosting.

How to Make Fresh Lumpia - Pinoy Food Recipe

How to Make Fresh Lumpia - Pinoy Food Recipe

Preparation

Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

* fresh-lumpia.jpg 1/4 kilo pork liempo, boiled and sliced
* 1/2 kilo shrimp, shelled
* 2 squares tokwa (tofu), cubed
* 1/2 cabbage, medium-sized, shredded
* 1 cup string beans, sliced diagonally
* carrot, cut into thin strips
* kinchay, cut lengthwise, half inch
* kamote, medium-sized, cut into thin strips
* lettuce leaves
* 3 tbsp. cooking oil
* 1 onion, sliced
* 1 garlic, crushed
* peanuts, finely chopped (for garnishing)

Lumpia wrappers:

* 1 egg, lightly beaten
* 1/2 cup water
* 1/4 cup cornstarch
* dash of salt
* oil to grease frying pan

For sauce:

* 1 cup brown sugar
* water
* cornstarch
* soy sauce

Seasoning:

* soy sauce to taste

Fresh Lumpia Cooking Instructions:

*

Saute garlic and onions. Add pork and shrimp.

*

When pork and shrimp are slightly cooked, add tofu.

*

Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.

*

Season to taste. Cool before wrapping.

To make lumpia wrappers:
Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don't keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it's cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

To make sauce:
Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don't scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.

To make lumpia:
Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

How to Make Christmas Cupcakes - Pinoy Food Recipe

How to Make Christmas Cupcakes - Pinoy Food Recipe

Preparation

Estimated Prep Time: 20 min
Cooking Time: 24 min

Christmas Cupcakes Ingredients:

* christmas-cake 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* 1 can (16 oz.) creamy vanilla ready-to-spread frosting
* MOUNDS Sweetened Coconut Flakes
* Assorted candies such as candy canes, spearmint leaves and TWIZZLERS Strawberry Twists

Christmas Cupcakes Cooking Instructions:

*

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

*

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

*

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

*

Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (Ex. Slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 33 cupcakes.

How to Make Chocolate Cherry Fudge - Pinoy Food Recipe

How to Make Chocolate Cherry Fudge - Pinoy Food Recipe

Preparation

Chocolate Cherry Fudge Recipe from Hershey's

Estimated cooking time: 40 minutes

Makes About 4 dozen pieces.

Chocolate Cherry Fudge Ingredients:

* chocolate-cherry-fudge 1/3 cup finely chopped maraschino cherries, well drained
* 1/2 cup (1 stick) butter
* 3-2/3 cups powdered sugar
* 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1/4 cup evaporated milk
* 1/3 cup pecan pieces
* 1 teaspoon almond extract
* Maraschino cherry halves, well drained (optional)
* Slivered almonds(optional)

Chocolate Cherry Fudge Cooking Instructions:

*

Line 8-inch square pan with foil.

*

Lightly press chopped cherries between layers of paper towels to remove excess moisture.

*

Place butter in medium microwave-safe bowl.

*

Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.

*

Microwave at HIGH 1-1/2 minutes; stir vigorously.

*

Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.

*

Do NOT boil. Stir in chopped cherries, pecans and almond extract.

*

Spread mixture into prepared pan. Cover; refrigerate until firm.

*

Remove foil; cut into squares.

*

Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.

*

Serve cold; refrigerate leftover fudge.

NOTE: For best results, do not double this recipe.

How to Make Golden Fruitcake - Pinoy Food Recipe

How to Make Golden Fruitcake - Pinoy Food Recipe

Preparation

Golden Fruitcake Recipe, made from Natural sun-dried raisins, apricots, walnuts, red and green cherries in a sweet yellow cake.

Estimated cooking time: 65 minutes

Yields: 1 Bundt cake or 2 loaf cakes

Golden Fruitcake Ingredients:

* golden-fruit-cake 1 package (1 pound 2.25 ounces) yellow cake mix
* 1 container (8 ounces) sour cream
* 3 eggs
* 2-1/2 cups California raisins
* 1 jar (10 ounces) red maraschino cherries, drained
* 1 jar (6 ounces) green maraschino cherries, drained
* 1 cup chopped dried apricots
* 1 cup broken walnuts

Golden Fruitcake Cooking Instructions:

*

Heat oven to 350°F.

*

Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.

*

Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.

*

Beat at medium speed 2 minutes. Stir in remaining ingredients.

*

Spoon into greased and floured pan.

*

Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.

*

DO NOT UNDERBAKE.

*

Cool slightly in pan. Remove from pan onto cooling rack.

*

Cool completely. Brush top of cake with light corn syrup, if desired.

*

Wrap tightly in foil. Store in refrigerator.

How to Make Grilled Chicken Leg with Asparagus and Peas - Pinoy Food Recipe

How to Make Grilled Chicken Leg with Asparagus and Peas - Pinoy Food Recipe

Preparation

Grilled Chicken Leg with Asparagus and Peas Recipe, Chicken legs are the perfect meat for grilling. The heat of the grill sears the outside, keeping the meat moist and tender on the inside. In this recipe, chicken legs are brushed with a mixture of ketchup and hoisin sauce, and grilled on a charcoal grill. Served with fresh asparagus and sugar snap peas, this recipe makes a delicious and complete summertime meal.

Preparation Time: 00:10

Cooking Time: 00:35

Servings: 4

Grilled Chicken Leg with Asparagus Ingredients:

* 1/4 cup ketchup chicken-with-asparagus-and-peas
* 3 Tbsp. hoisin sauce
* 4 whole chicken legs, about 2-1/2 lb.
* 4 slices bacon
* 2 bunches small carrots with tops, trimmed, or 12 oz. baby carrots
* 3/4 lb. sugar snap peas
* 8 oz. asparagus, trimmed and cut in 2-inch lengths
* 1 Tbsp. small fresh mint leaves

Grilled Chicken Leg with Asparagus Cooking Instructions:

* For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.
* Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
* For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)
* Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp.
* Drain on paper towels, reserving drippings in skillet.
* Add carrots to drippings; cook and stir 5 minutes.
* Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender.
* Remove from heat. Crumble bacon. Stir in mint and bacon.
* Serve with chicken. Makes 4 servings.

How to Make Grilled Spice-Rubbed Salmon - Pinoy Food Recipe

How to Make Grilled Spice-Rubbed Salmon - Pinoy Food Recipe

Preparation

Enjoy this Grilled Spice-Rubbed Salmon recipe with any low-fat side dishes of your choice, it's undeniably delicious.

Preparation Time: 00:10

Cooking Time: 00:15

Servings: 4

Grilled Spice-Rubbed Salmon Ingredients:

* 2 tsp. chili powder grilled-spice-rubbed-salmon
* 1 tsp. ground cumin
* 1 tsp. packed brown sugar
* 4 5-oz. skinless salmon fillets
* 1 small cabbage, cut in 6 wedges
* 2 to 3 Tbsp. cooking oil
* 1 large
* carrot Orange wedges

Grilled Spice-Rubbed Salmon Cooking Instructions:

* 1. In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.
* 2. On charcoal grill place salmon and cabbage on greased rack of uncovered grill directly over medium coals. Grill salmon 4 to 6 minutes for each 1/2 inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.
* 3. Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges.

How to Make Sizzling Bulalo with Creamy Mushroom Sauce - Pinoy Food Recipe

How to Make Sizzling Bulalo with Creamy Mushroom Sauce - Pinoy Food Recipe

Preparation

Enjoy this Sizzling Bulalo with Creamy Mushroom Sauce Recipe. This recipe put a twist on the classic bulalo by smothering the beef in creamy mushroom sauce.

Preparation Time: 00:15

Cooking Time: 01:20

Servings: 4

Sizzling Bulalo with Creamy Mushroom Sauce Ingredients:

* 1½ kilograms beef shanks, cut into 2-inch pieces sizzling-bulalo
* 1 onion, quartered
* 1 carrot, cut into three pieces
* 2 stalks celery, chopped roughly
* 1 teaspoon whole peppercorns
* 1 teaspoon salt
* 8 cups water
* oil for deep-frying
* chopped parsley for garnish (optional)

For the creamy mushroom sauce:
* 2 tablespoons butter or margarine
* 1 tablespoon oil
* ½ cup chopped onions
* 2 teaspoons chopped garlic
* 1 (198-gram) can sliced mushrooms, drained
* 2½ tablespoons flour
* 1 cup beef stock (from the water used to boil the beef shanks)
* ½ cup heavy cream
* 1 teaspoon soy sauce
* salt, pepper, and liquid seasoning to taste

Sizzling Bulalo with Creamy Mushroom Sauce Cooking Instructions:

* 1] In a large stockpot, combine beef shanks, onion, carrot, celery stalks, peppercorns, salt, and water. Bring to a boil then reduce to a simmer. Cook for 40 minutes to 1 hour, or until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside.
* 2] Make the mushroom sauce: Heat butter or margarine and oil on a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. Add mushrooms and cook for 1 minute. Add flour and mix well. Cook for 1 to 2 minutes. Pour in beef stock and mix well. Bring to a boil then reduce to a simmer for 10 minutes. Add heavy cream and soy sauce. Season to taste. Mix well and let sauce thicken. Set aside.
* 3] When ready to serve, deep-fry beef shanks until lightly browned on the surface, about 1 to 2 minutes. Drain on paper towels.
* 4] Heat 2 sizzling plates until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce. Garnish with parsley if desired. Serve immediately.

How to Make Arroz Valenciana - Pinoy Food Recipe

How to Make Arroz Valenciana - Pinoy Food Recipe

Preparation

How to cook Arroz Valenciana

Arroz Valenciana Recipe, is a typical Latin American dish their version is called Arroz a la Valenciana for Spain and Arroz à Valenciana in Portugal the Pinoy version is called Arroz Valenciana.

Arroz Valenciana is fondly dubbed as Poor Man's PAELLA, since arroz a la paella has more lavish ingredients compared with Valenciana. The major differences between the two is, the manner of preparation and special ingredients. That is all to it. The Valenciana is basically stove-top cooking whereas, paella is more of baking. The latter uses wine for a flavorful Spanish rice dish and a lot of seafood ingredients.

Arroz Valenciana is great for Christmas, Fiestas, weddings, birthdays, and family get-together, you can also find this dish in many karinderia or turo-turo stores in the Philippines. It's a complete meal, a one-dish meal of meat and shrimp, rice and vegetables, it's healthy, too.

The Pampanga version of Arroz Valenciana is called Bringhe.

arroz valenciana recipe

Arroz Valenciana Ingredients:

* 1 1/2 cup glutinous rice (malagkit)
* 1 1/2 cup white rice
* 1/4 kilo medium sized shrimp
* 1/4 kilo pork liver
* 3 pcs chorizo bilbao, sliced thinly
* 1/2 cup oil
* 1/4 kilo chicken fillet
* 1/2 kg pork loin
* 2 cloves garlic, minced
* 1 pinch saffron
* 1 large onion, sliced
* 1/4 tsp black pepper
* 1/4 tsp paprika
* 1 small can green peas
* 1 red bell pepper, sliced
* 3 hard-boiled eggs, sliced
* 3 pcs dried bayleaf
* 1/4 teaspoon peppercorns
* salt to taste
* parsley or onion leaves

Note: Turmeric or powdered Annatto can be used in place of the Saffron

Arroz Valenciana Cooking Instructions:

arroz valenciana recipe

* Boil the pork, chicken and shrimp to 6 cups of water together with onions, bayleaf and peppercorns, add a teaspoon of salt.
* Once the pork, chicken and shrimp are cook, separate the stock and set aside.
* Slice pork and chicken to bite sizes, remove the shell of the shrimp, set aside.
* Boil the glutinous rice mixture with 3 1/2 cups of pork, chicken and shrimp stock, add the saffron. Stir once in a while to prevent burning.
* Fry the chorizo Bilbao, separate then on the same oil fry Pork liver, set aside.
* In a hot oil, Saute garlic, and the remaining onions. Season with salt and pepper. Add the cooked pork meat, chicken, shrimp, bell pepper, green peas and simmer for a few minutes.
* Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly.
* Arrange on a platter and garnish with sliced hard-boiled eggs, strips of parsley or onion leaves.
* Good for 10 persons.

arroz valenciana recipe

Ready to serve Arroz Valenciana

arroz valenciana recipe