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

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/

Pork Liempo and Pork Ribs Sinigang with Radish and Mustasa Leaves

Tender pork slices and crisp fresh vegetables in soothing broth

Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings:

Ingredients

1 ½ liters rice washing or water
2 medium tomatoes, sliced
1 medium onion, sliced
½ kg pork liempo, sliced
½ kg pork ribs, cut into serving pieces
1 medium radish, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups sliced mustasa leaves
2 pieces siling panigang (finger chilies)
patis (fish sauce), to taste

Procedure

1. Boil rice washing with tomatoes, onions, pork liempo and pork ribs. Simmer over low heat for 40-45 minutes or until pork meat begin to disintegrate from the bones.
2. Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil.
3. Add mustasa leaves and siling panigang. Season with patis to taste.

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

Igado

Igado is one Ilocano dish that I always request to be served whenever I visit friend and relatives that I know Genuine Ilocano, wherever they are, whether they are in Laoag, Cagayan or in Nueva Vizcaya.

I really love this dish. I enjoy each and every version.

Here's one version that I got thru /www.grouprecipes.com/



Ingredients

2 onions, finely chopped
2 tomatoes, chopped
1 bell pepper, juliene
1/2 kilo pork liver , cut into 2 inch strips
1/4 kilo pork, 2 inch strips
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup white vinegar
1 tbsp sugar

Directions

Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
Add tomatoes just before the garlic and onions turn very light brown.
Add in the pork strips, and stir fry until pork is light brown.
Add in the liver and stir until liver is half-cooked.
Add in the vinegar, soy sauce and the sugar.
Simmer until the meat is cooked.
Serve with steamed rice.
Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

Beef With Broccoli Stir Fry

Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients:

• 3/4 pound lean beef
• Marinade:
• 1 tablespoon rice vinegar (substitute rice wine if desired)
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 tablespoon cornstarch
• Sauce:
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water
• Thickener:
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 pound fresh broccoli
• 2 garlic cloves
• To Cook Broccoli:
• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste
• Other:
• 1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

source: http://about.com

chicken breast with a great mushroom sauce

This is a simple sautéed chicken breast with a great mushroom sauce. The sauce is basic. Try this same sauce with caramelized onions substituted for the mushrooms.

Ingredients
2 boneless, skinless chicken breasts
Salt and pepper
flour
2 tablespoons butter
1 1/2 cups fresh mushrooms, sliced
1 14-ounce can chicken broth
1/4 cup flour plus enough water to dissolve the flour
1/2 cup heavy cream
2 tablespoons cooking sherry or to taste
1/2 teaspoon lemon juice
1 tablespoon butter
salt and pepper

Directions
1. Season the chicken breasts with salt and pepper and then dredge them in flour, shaking off the excess flour.
2. Sauté the chicken in melted butter in a large skillet over medium high heat, turning once when the bottom of the chicken is browned and halfway cooked. Reduce the heat to medium and continue cooking uncovered until the chicken is browned and done (170 to 175 degrees). Remove the chicken from the pan and set aside.
3. Melt the butter in the pan and add the mushrooms. Sauté the mushrooms until they turn light brown. Add the chicken broth to the pan and continue cooking.
4. Make a slurry of the flour and water. Add a little hot broth to the slurry and mix it in; then slowly pour it into the broth and mushrooms, stirring constantly. Continue cooking until the sauce bubbles and thickens.
5. Slowly add the cream and stir to combine. Stir in the cooking sherry and lemon juice. Salt and pepper to taste.
6. Place the chicken on a plate and pour the mushroom sauce over the top. Serve hot.

Barbeque baby back ribs

Ingredients:
1 can (8 oz.) DEL MONTE® Tomato Sauce
1/2 cup DEL MONTE® Tomato Ketchup
1/3 cup firmly packed brown sugar
3 Tbsp. steak sauce
1 Tbsp. cider vinegar
1 medium clove garlic, minced
1/2 tsp. hot pepper sauce
4 lb. beef back ribs or pork spareribs

Preparation:
1. Combine all ingredients except ribs.
2. Grill ribs over medium-low coals 30 to 35 minutes. Baste generously with sauce and continue grilling and basting with sauce 10 to 15 minutes longer or until cooked. Serve with remaining sauce.

4 servings

Tanigue with pineapple salsa

Ingredients:
1 tbsp. MAGGI Savor, or to taste
1 tbsp. MAGGI Chilli Sauce
1 k. tanigue steaks
1 cup chopped fresh pineapple
1 small red and green bell pepper, diced
1/2 small red onion, diced
1 tbsp. chopped parsley
1 tsp. salad oil
2 tsp. brown sugar

Preparation:
1. Combine MAGGI Savor and MAGGI Chilli Sauce with fish; let stand for 10-15 min. Cook on broiler or grill for about 8 min. or until cooked, brushing with remaining marinade half-way through cooking, turning just once. Keep warm.
2. Saute the next four ingredients in heated oil until crisp-tender. Add sugar and heat through.
3. To serve, spoon salsa on top of fish. Serve with baked potato or rice.

4 servings

lechon manok with creamy liver sauce

Add your personal touch to your store bought lechon manok

Ingredients:

1 whole lechon manok

Creamy Liver Sauce:
Combine-
1/2 cup liver sauce
1/2 cup NESTLÉ Cream
1/2 tsp. salt

Mango-Cucumber Salsa: Combine-
1/4 cup vinegar
2 tbsp. MAGGI Savor Chili garlic
1 tbsp. sugar
1/4 tsp. salt
1 cup semi-ripe mangoes
1 cup cucumber, peeled and seeded
1/4 cup red bell pepper

Preparation:
Cut lechon manok into serving pieces. Serve with the Creamy Liver Sauce and Mango-Cucumber Salsa on the side.

8 servings

Macaroni and Cheese

Ingredients:
3/8 cup cooking oil
1 1/2 small head garlic, minced
3 medium onions, minced
3/8 kg. tomatoes, peeled, seeded & diced
1 1/2 tbsp. all-purpose flour
1 1/2 378 ml. can CARNATION Evap
1 1/2 MAGGI Pork Broth Cube, dissolved in
1 cup water
3 tbsps. fresh basil leaves, chopped
1 cup cheese, grated
pepper to taste
1 kg. elbow macaroni, cooked

Preparation:

1. Heat oil and saute garlic, onion and tomatoes for about 5 min. or until limp. Stir in flour then, CARNATION Evaporated Milk and broth.

2. Add in basil leaves and grated cheese. Simmer stirring constantly until thick. Toss in cooked pasta. Serve hot with toast.