Adobong Kangkong (River Spinach) Recipe

Ingredients:
*1 big bowl of kangkong (river spinach)
*1/4 kilo of pork, cut into small pieces
*1/4 cup of vinegar
*1/4 cup soy sauce
*5 cloves of garlic, minced
*1 onion, diced
*2 laurel leaves (bay leaves)
*1/2 teaspoon of monosodium glutamate (MSG)
*1 cup pork stock (broth) or bouillon pork cube dissolved in water
*Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

*Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
*Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
*Let simmer then add the vinegar. Do not stir for 5 minutes.
*Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
*Serve hot with rice.

Cooking Note:
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

source: www.filipinofoodrecipes.net

Adobong Kangkong (River Spinach) Recipe

Ingredients:
*1 big bowl of kangkong (river spinach)
*1/4 kilo of pork, cut into small pieces
*1/4 cup of vinegar
*1/4 cup soy sauce
*5 cloves of garlic, minced
*1 onion, diced
*2 laurel leaves (bay leaves)
*1/2 teaspoon of monosodium glutamate (MSG)
*1 cup pork stock (broth) or bouillon pork cube dissolved in water
*Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

*Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
*Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
*Let simmer then add the vinegar. Do not stir for 5 minutes.
*Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
*Serve hot with rice.

Cooking Note:
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

source: www.filipinofoodrecipes.net

Adobong Kangkong (River Spinach) Recipe

Ingredients:
*1 big bowl of kangkong (river spinach)
*1/4 kilo of pork, cut into small pieces
*1/4 cup of vinegar
*1/4 cup soy sauce
*5 cloves of garlic, minced
*1 onion, diced
*2 laurel leaves (bay leaves)
*1/2 teaspoon of monosodium glutamate (MSG)
*1 cup pork stock (broth) or bouillon pork cube dissolved in water
*Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

*Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
*Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
*Let simmer then add the vinegar. Do not stir for 5 minutes.
*Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
*Serve hot with rice.

Cooking Note:
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

source: www.filipinofoodrecipes.net

Leche flan

I love leche flan...


Ingredients
For the flan

• 1 can (390g) evaporated milk

• 1 can (390g) condensed milk

• 10 egg yolks

• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar

• 3/4 cup water

Procedure

• 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 -if it comes out clean, it is cooked.

source: http://www.filipinofoodrecipes.net

Chicken Pastel Recipe

Estimated cooking time for this chicken recipe: 1.5 hours

Ingredents:

• 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

Chicken Pastel Cooking 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).

source: http://www.filipinofoodrecipes.net

Braised Beef Short Ribs Recipe

Ingredients

12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine (we used a zinfandel)
6 cups veal stock (can substitute beef stock)

Procedure

1 Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

2 Transfer ribs to a plate. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Pour off excess fat, then add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.

3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice. Serves 6.

soource: www.elise.com/

Easy Sylvannas

simplified version of a much-loved dessert, so easy to prepare you can do it anytime. No need to bake the meringue base. With this recipe, sylvannas will no longer be just an occasional treat!

Preparation Time: 20 minutes plus 1 hour to refrigerate sylvannas
Cooking Time:
Servings: 10-12

Ingredients

1 250ml NESTLÉ All Purpose Cream, chilled
1 cup butter, slightly softened
¾ cup powdered sugar
1 cup chopped cashew nuts, roasted
24 pieces otap (local flaky cookie)

Procedure

1. In a bowl, whip cream with half of the powdered sugar until light and fluffy. Set aside.
2. In another bowl, cream the butter and remaining sugar until light and fluffy. Fold the whipped cream into the creamed butter.
3. Spread cream mixture on a piece of otap, sprinkle with chopped nuts and top with another piece of otap. Cover the entire surface of the otap with more butter-cream mixture. Chill for 30 minutes.
4. Roll on the chopped cashew nuts and chill until ready to serve.

source: http://www.nestle.com.ph