Tuesday, September 9, 2014

Pork Adobo with Ground Liver

An image of Pork Adobo with Ground Liver on a plate
Pork Adobo with Ground Liver

Pork Adobo with Ground Liver

There are 101 ways to cook adobo and Pork Adobo with ground liver is just one of those. This adobo recipe is really simple, if you already know how to cook adobo all you have to do is to add ground liver in it and that's it! Only, you have to lessen the usage of soy sauce because the liver will intensify that taste and you  don't want your adobo to be really salty.

Try this iron rich adobo recipe and you'll experience the difference.

See more of Jeepney Recipes' Adobo Recipes.


INGREDIENTS:

1 kilo pork belly
1/2 cup ground liver
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
1/2 cup vinegar
1/3 cup soy sauce
1 tbsp. brown sugar
1 tbsp whole pepper corn
1 cup water


HOW TO COOK PORK ADOBO WITH GROUND LIVER:

1. Combine the pork belly, soy sauce, brown sugar and garlic then marinade for at least 1 hour

2. Heat the pot and put-in the marinated pork belly then cook for a few minutes

3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour

4. Add ground liver. Stir gently then cover. Simmer for 3 minutes.
Pork liver comes loaded with iron for oxygen control, selenium for antioxidant, vitamin B-12 for nervous system and vitamin A for eyesight. 
Source: http://healthyeating.sfgate.com/pork-liver-good-you-9274.html

5. Put-in the vinegar and simmer for 10 minutes

6. Serve hot and enjoy. Bon appetit!


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Friday, September 5, 2014

Chori Burger (New York's Best Burger)

Image of 3 Chori burgers
Chori Burger 3 Way

Chori Burger (New York's Best Burger)

Burger is one of the most popular food in the United States of America. But just recently, the most delicious burger in New York City was awarded to Jeepney Gastropub, a Filipino restaurant in the apple city owned by Nicole Ponseca and Chef Miguel Trinidad. Their entry? The Chori burger, its patty is made with ground beef and filipino sausage (a.k.a longganisa). And to make the chori burger really filipino, the owner use banana catsup instead of tomato ketchup. It goes with papaya pickles or atsara and sweet potato fries ( kamote fries). You can have this champion burger for only $17 (more or less P731 in Philippine currency). 

But did you know that the original chori burger was originated in Boracay? Yes, you are reading it right! The chori burger was made popular by Merly's BBQ, a local food stall along the beach of Boracay.

Merly's BBQ offers only grilled foods and skewers, but their foreign tourists need for bread  made them decide to sell burgers using chorizo/longganisa as burger patties and banana catsup as an alternative to tomato catsup and they shout it "chori burger" which means chorizo burger.


Due to its demand and popularity, other big restaurants on the beach also started to sell chori burgers, but Merly's BBQ owner proudly say that their chori burger is the best and the original and they're glad that the popularity of their burger have reached up to New York City U.S.A.


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Thursday, August 28, 2014

Ginisang Togue with Tofu

An image of Ginisang Togue with Tofu
Ginisang Togue with Tofu

Ginisang Togue with Tofu

Ginisang Togue basically is just a sauteed mung bean sprouts with other veggies like carrots onions and bagiuo beans. You can also add some meats like pork strips, chicken strips or even tofu if you are a vegetarian type of person.

In the Philippines Ginisang Togue always consumed with white rice and fried fish especially galunggong, tilapia and bangus.


INGREDIENTS:

1 pack Mung Bean Sprout
1/2  lb Tofu
1 big carrot, cut into strips
1 large white onion, Thickly sliced
1 cup baguio beans, sliced diagonally
1 tbsp oyster sauce
1 tsp garlic
2 tbsp soy sauce
1 pc shrimp cube
1/2 cup water
1 cup oil
Salt and pepper to taste


HOW TO COOK GINISANG TOGUE WITH TOFU:

1. Fry the tofu until color turns golden brown then set aside. (slice the tofu into big strips.)

Aside from protein, consuming tofu regularly helps lower bad cholesterol, alleviates symptoms associated with menopause and even lowers the risk of cancer. Other major health benefits of tofu compared to meat include making middle-aged bones stronger and delaying the ravages of age. Tofu has been found to be a great source of calcium and vitamin E as well.

2. In another pan, sauté the garlic and half of the sliced white onion.

3. Put-in the shrimp cube, oyster sauce and soy sauce. Simmer for 1 minute.

4. Add the carrots and water then bring to a boil. Simmer for 2 minutes.

5. Add the Mung Bean Sprout and onions and put a dash of ground black pepper.

6. Put-in the tofu and simmer for 3 minutes.

7. Season with salt.

8. Serve hot. Bon Appetit!



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Tuesday, August 26, 2014

Sinigang na Bangus

A bowl of hot Sinigang na Bangus
Sinigang na Bangus

Sinigang na Bangus

 
Sinigang na Bangus, so simple, so delightful! This savory soup dish is perfect for rainy days like Pork Sinigang. Aside from keeping your body warm, this dish is also packed with nutrition coming from the fish and from the vegetables that helps our body fights against fever and flu.



INGREDIENTS:

2 liter water
3 pcs onions, quartered
4 pcs, native tomato, quartered
1 cup string beans, sliced
1 cup radish, sliced
1 kilo bangus, cut into serving pieces
2 pcs sili pansigang
1 pack Sinigang Mix (25g)


HOW TO COOK SINIGANG NA BANGUS:

1. Bring water to a boil. Add the tomatoes, and onion and simmer for few minutes.

2. Add the bangus. Simmer for 10 minutes.
Milkfish is a source of animal protein, B-complex vitamins and selenium, but it is also a significant source of fat, saturated fat, cholesterol and calories. milkfish supplies 116 percent of the vitamin B 12, 44 percent of the niacin, 24 percent of the vitamin B6 and 15 percent of the pantothenic acid that the Food and Nutrition Board of the Institute of Medicine recommends adults consume daily.

A 3-oz. serving of milkfish cooked with dry heat contains 162 calories, 22.4 g of protein, 7.3 g of fat, 2.9 g of saturated fat, 78 mg of sodium and 57 mg of cholesterol, according to the U.S. Department of Agriculture calculations. Protein accounts for roughly 55 percent of the calories and fat for 45 percent.
SOURCE: http://www.livestrong.com/article/317666-the-milkfish-diet/

3. Add the Sinigang Mix and salt to taste. Add the radish and string beans and simmer for 5 minutes.

4. Serve hot. Bon Appetit!

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Monday, August 25, 2014

Top 20 All-Time Favorite Filipino Dishes


Top 20 All-Time Favorite Filipino Dishes


Philippine dishes may not be as popular as its neighboring countries can offer like Japan, China, Vietnam and Korea (to name a few) but Filipinos have more to serve on the table than just their popular dish Adobo.

Here is a random list of top 20 most favorite Filipino viands. These entries were carefully selected based on their popularity in the Philippines. I made some research and surveys online to come-up with only 20 best Filipino viands.


(RANDOM LIST)

An image of Chicken and Pork Adobo on a plate
1. ADOBO: Pork Adobo, Chicken Adobo, Mixed Pork & Chicken Adobo, Adobong Kangkong and Adobong Sitaw, are just a few varieties you can choose from if you want to cook Adobo.

2. SINIGANG: Sinigang na Bangus (Milkfish), Sinigang na Hipon (Shrimp), Sinigang na Baka (Beef) would complete your meal but Sinigang naBaboy (Pork) is the most favorite one.

3. TINOLA: There are only two Tinolas i know, Tinolang Manok (Chicken) and Tinolang Isda (Fish). A soupy dish using chicken or fish stock plus vegetables like papaya or sayote, malunggay (horse radish tree) leaves, chili leaves and ginger.
An image of Pork Menudo

4. MENUDO: A saucy tomato based dish with vegetables such as potatoes, carrots and bell peppers and of course its main ingredients could be pork meat for Pork Menudo and chicken meat for Chicken Menudo

5. KALDERETA: Another saucy type of viand, a tomato based dish but with a kick. This viand is popular for its being spicy. Beef Kaldereta is the most popular one followed by pork, chicken, goat and fish.
An image of Carabeef Caldereta

6. PAKBET/ PINAKBET: This viand originates from Ilocos region in Philippines. A healthy dish using fresh vegetables like squash, eggplants, string beans, tomatoes, bitter melon, okra and more. Flavored with sauteed bagnet (a popular deep fried pork in Ilocos) and shrimp paste.

7. CHOP SUEY: Also a healthy dish like Pakbet. Vegetables like cabbage, carrots, cauliflower, sitsaro (pea), broccoli, bell peppers and baby corn are the main ingredients. Just add some chicken chunks and boiled quail eggs to complement the dish.

8. BICOL EXPRESS: Bicol what? yeah you read it right, Bicol Express. Its name derived from Bicol province Philippines. Bicol is known for this flaming hot crop, chili (aside from Mt. Mayon). For some reasons, bicolanos really love spicy foods from ginataan to adobo, they always put chili in every dish they make. Bicol Express is a coconut milk based dish with a barrage of kicks from chili.

9. LUMPIA SHANGHAI: A Filipino spring rolls made of ground pork, finely chopped carrots, minced garlic, onion and kinchay. Simply delicious!

10. BISTEK: A Tagalog term for "Bistec" which is a Spanish word for steak. Bistek Tagalog is the popular one, but you can also play around with this dish using milkfish or pork. But, the original one is with beef.
An image of Bistec with Pineapple

11. TORTA: Tortang Talong or Tortang Itlog? They're both popular and favorite food of filipinos. Tortang Itlog for breakfast and Tortang Talong for lunch.

12. PORK DINUGUAN: Although not everyone in the Philippines eats this black and bloody dish (especially our Muslim brothers), still it made its way to the top 20 Most Favorite Filipino Viands. It's black thick soup with pork and sometimes with vegetables captures the taste buds of the many Filipinos in Luzon. Also a popular merienda (snacks) together with puto (steamed rice cake).

An image of Pork Diniguan with Sayote
13. NILAGA: Nilaga or simply means "boil" is a delicious soupy dish. A popular viand during rainy season in the Philippines. Nilagang Baka (Beef) and Nilagang Baboy (Pork) are the most popular ones.

14. LECHON: What is Fiesta or other special occasions look like without Lechong Baboy (Pork) or Lechong Manok (Chicken). Although these two are quite expensive especially the lechong baboy, they still belong on the top 20 list.

15. GINATAAN: A coconut milk-based dish. You can use any meat and any vegetables to make Ginataan. It could be spicy or sweet. As long as there is a presence of coconut milk, the dish or dessert can be called Ginataan.

16. LAING: A leafy and saucy dish. Sometimes spicy, sometimes sweet. With the help of a coconut milk, this dish belongs to this list.

17. GINISANG MONGGO: I don't know why, but it's already a part of Philippine tradition to serve Ginisang Monggo every Friday. A soupy dish made with mung beans and pork plus other leafy vegetables like malunggay and chili leave. Better to eat with fried fish especially galunggong (blue mackerel scad).
An image of Ginisang Monggo with Chicharon

18. FRIED CHICKEN: I think it's a worldwide favorite dish or food, so I have nothing to explain at all.

19. PRITONG ISDA: Or Fried fish. Fried GG "Galunggong" (blue mackerel scad), Fried Tilapia ( a freshwater fish) and Fried Daing na Bangus (vinegar-marinated milkfish) are the most delicious and most affordable fried dish in the Philippines.

20. LONGGANISA: If you're on a tight budget, then longganisa is the best viand for you. Together with sunny-side-up egg and garlic rice or just plain rice, this dish will make you survive a day.
An image of Longsiliog on a plate


So there you go, the Top 20 Most Favorite Filipino Viands in the Philippines. Go ahead and give it a try.


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Monday, August 18, 2014

Pork Dinuguan with Sayote

Pork Dinuguan with Sayote
Pork Dinuguan with Sayote

Pork Dinuguan with Sayote

Pork Dinuguan or Pork blood stew is another filipino favorite dish. It can be consumed as a viand with white rice or as a snack together with (puto) steamed filipino rice cake.

Dinuguan means to incorporate blood (to the dish). It occurs from the filipino word "dugo" which means blood.

The classic filipino dinuguan don't have vegetables, except for the green long chili to add kick to the dish and some sliced ginger to make rid of the bloody taste and smell. Today, I'm working to add vegetables as an extender and I'm going to utilize chayote (Sayote) to make the dish healthier.


INGREDIENTS:

1 lb pork loin, cut into cubes
1 cup vinegar
1 cup chopped chayote
2 pcs long green pepper
1 medium sized onion, chopped finely
1 tbsp garlic, minced
1 tbsp cooking oil
1 cup water
1 1/2 tbsp brown sugar
10 oz pork blood


HOW TO COOK PORK DINUGUAN WITH SAYOTE:

1. Sauté the garlic and onion in a pan.

2. Add the pork and sauté for about 5 minutes.

3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.

4. Simmer until the water is almost gone to tenderize the meat.

5. Add the pork blood and mix well. Let this simmer for 10 minutes.

6. Add the vinegar and chopped chayote. Simmer for 15 minutes.

7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes.

8. Serve with white rice and enjoy. Bon Appetit!


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Thursday, August 14, 2014

Home-made Lemon iced Tea

A glass of cold freshly Home-made Lemon iced Tea
Home-made Lemon Iced Tea

Home-made Lemon iced Tea

So, you finally want to make your own lemon iced tea huh?! What makes you decide to make it from the scratch? Perhaps you got bored from the usual easy-to-prepare straight from the pack iced tea or maybe you're simply curious about what the home-made fresh lemon iced tea tastes like. Whatever your reason is, you got to the right place.

Making refreshing drinks on your own is quite amazing, especially if you personally like the result of what you have made. Plus the fact that you're sure that it's safe, clean, fresh and no preservatives added.

My 2 kids love iced tea so much, they ask for it almost everyday. It's all right with me, but I'm a bit worried about the "powdered" thing and if you check the ingredients label you can see many artificial additives in it. If I let my kids drink powdered iced tea everyday, I won't be surprised if they double their weight in just a couple of months and I have to blame it to the amount of sugar content of this drink.

So what I did is, I made my own lemon iced tea from a scratch and here are the ingredients.


INGREDIENTS:

2 quarts of water
3/4 cup (150 g) sugar
2 ounces (60 mL) fresh lemon juice
2 bags of black tea


HOW TO MAKE LEMON ICED TEA:

1. Bring two quarts of water to a rolling boil.

2. Drop the two tea bags into the water and remove from heat. Cover with a lid and allow steeping for at least 30 minutes.

3. Once the tea has been sufficiently steeped, remove the tea bags and add the sugar and lemon juice. Stir until the sugar completely dissolves.

4. Pour tea into a pitcher and add ice cubes until the volume has returned to two quarts.

5. Refrigerate until completely chilled (at least four hours) before serving.


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Wednesday, August 13, 2014

Mango Ref Cake

An image of sliced mango ref cake on a plate
Mango Ref Cake

Mango Ref Cake

Cold and refreshing desserts are important in tropical countries like the Philippines, that's why Ref Cake is one of the favorite desserts of pinoys. It can be a good alternative to ice cream. You can choose what fruit to use and you have a control in sweetness level.

It's very simple to prepare, you just have to layer the ingredients in a container and leave inside the fridge. That's basically it.

I prefer to use ripe mango for my ref cake because it's my kids' favorite fruit. They actually helped me in making this cold dessert.

I'm glad that the sweetest and the most delicious mangoes in the world can be found in the Philippines, thus I don't have to use more condensed milk to make my ref cake sweeter. Mango is also the country's national fruit, thus making it available all-year round and really affordable.


INGREDIENTS:
 
3 large ripe mangoes
2  cans all-purpose cream
1 can condensed milk
2 packs graham crackers


HOW TO MAKE MANGO REF CAKE:

1. Peel the ripe mangoes and slice into small pieces.
 
2. Crush some graham crackers, enough to cover the top layer.
 
3. Mix the condensed milk and ripe mangoes together and set aside.
 
4. Now let's set the ref cake layers. In a large container or deep tray, lay the graham crackers first, then spread the ripe mangoes mixture on top and cover with all-purpose cream all the way until everything is fully covered.

5. Step 5? Just do the step 4 until you make a 3 to 4 layers of ref cake.
 
6. Sprinkle over the crushed grahams until everything is covered.
 
7. Set inside the freezer for 2 hours or more.
 
8. That's it! slice and serve after meal. Bon Appetit!


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