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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Sunday, August 10, 2014

Tofu Tacos Recipe

An image of 3 Tofu Tacos arranged on a plate with garnish
Tofu Tacos

Tofu Tacos Recipe


Okay, originally I planned to cook Tokwa at Baboy since I've been craving for this for two days already. So I headed to the nearest local market to buy tofu and other ingredients needed.

But when I got back home preparing to cook the dish, I realized I want to cook something new. Like tacos or nachos with a twist. But of course, I need to use the tofu as the main ingredient otherwise it will just get spoiled.

I checked my fridge to find anything that I can use to make tacos. What I've found is a few pieces of filipino sausage (longganisa), some tomatoes, bell peppers and  left-over mayonnaise and tomato paste (too bad there's no cheese). Plus of course the tofu and white onion that I just bought. So how am I going to make tacos without taco shells? Hmm...

Then I suddenly I realized that tofu could be a good alternative to taco shells. How is it possible? Here's how I did it.

Also try: Filipino Sausage Fried Rice


INGREDIENTS:

tofu
2 pcs unsweetened filipino sausage (longganisa)
1 bell pepper.
1 large white onion.
2 pcs tomatoes
2 tbsp tomato paste
1 cup frying oil
1 tbsp olive oil
mayonnaise
Salt and pepper to taste
Hot sauce


How to make Tofu Tacos: 

1. Slice all sides of the tofu, making a 3 cm wall. Scoop out the inside part. Make sure not to scoop all the way to the bottom or you're making a hole. The idea is to make a pocket-like tofu where you can insert all the fillings.

2. Preheat oil in a deep frying pan. If it's ready and hot enough, deep fry the tofu. If the color turns light to golden brown, carefully remove the tofu and set in a strainer or a paper towel.

Now let's work on the fillings or toppings.

3. Remove the longganisa skin and gently crush the meat using fork. You can also include the excess tofu that you scooped out from the pouch. Saute on a preheated pan with oil for a few minutes or until cooked. Season lightly with salt and pepper.

4. At once add the tomato paste, stir and cover. Let it simmer in a minute over medium heat. Turn off the heat, set aside and allow it to cool while we're preparing for the veggies.

5. Finely chop the bell peppers, tomatoes and onions. Transfer to a large bowl, drizzle with olive oil and mix comfortably.

6. Get about a spoonful of cooked longganisa and tofu mixture and a spoonful of mix veggies, then fill the tofu pocket. Top with mayonnaise and spicy sauce.

7. Arrange on a plate and serve. Bon Appetit!


TIPS:

1. You can always use ground beef if you like.
2. You can also sprinkle grated cheese on top.


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Thursday, July 24, 2014

Filipino Sausage Fried Rice

An image of Filipino Sausage Fried Rice on a plate



 Filipino Sausage Fried Rice


Rice is the staple food of Filipinos, each and every meal is incomplete without it. Rice is always present on the table from breakfast to dinner and also, rice is used as the primary ingredient in most of the desserts and local delicacies in the Philippines.

You can cook rice in many ways and fried rice is just one of those. Fried rice is always the first option or choice for filipino typical  breakfast since we highly honor the most important meal of the day. That is why selling all-day breakfast meals like Tapsilog (Beef strips, Fried rice and Sunny-side-up), Longsilog (Filipino Sausage, Rice and Sunny-side-up) and Tocilog (Sweet cured pork, Fried rice and Sunny-side-up) is one  profitable food business in the country.

On that point are no strict rules in cooking fried rice, you can actually use and put any ingredients like finely chopped meats and veggies as you require. As long as they do not overpower the main ingredient which is rice, then everything will turn out just fine.

Today, I chose to use Filipino Sausage to mix with my fried rice, put some scrambled egg and viola! A quick and easy breakfast for my kids.


INGREDIENTS:

5 cups leftover steamed white rice
3 pcs. filipino sausage (longganisa), cooked and chopped
2 eggs
1 teaspoon garlic powder
2 teaspoon sea salt
3 tbsp. oil


HOW TO COOK FILIPINO SAUSAGE FRIED RICE:

1. Gently mash the rice until the everything breaks apart.
2. Heat oil in a large frying pan.

3. Put-in the chopped longganisa and cook for about 2 minutes. Make space for the eggs.
4. Crack and beat the eggs in a bowl. Gently pour into the open space of the pan while stirring continuously to break into small chopped-like pieces. Cook for about a minute.
5. Now add the rice and mix well very gently. Let it cook for 3 minute on a medium heat. Don't forget to mix and stir every 1minute.
6. Season with salt and garlic powder.

7. Turn off the heat and slowly transfer to a plate.
8. Serve with your favorite viand. Bon appetit!



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Tuesday, July 22, 2014

Spicy Tuna Sandwich (Speedy Meal)

A serve of fresh Spicy Tuna Sandwich
Spicy Tuna Sandwich

Spicy Tuna Sandwich(Speedy Meal)


Tuna sandwich, a lunch or a bite? 

Hmm... Western people consider sandwiches as their lunch, while in the Philippines all types of breads are eaten up either for breakfast or snack (merienda)

It doesn't really matters how and when do you want to enjoy your sandwich. As long as you feel like eating it, you can have it anytime you want.  It's so easy to set up and the ingredients are readily available in the fridge and in your pantry. Also, this recipe can be done in 5 to 10 minutes, so when you're in a hurry Tuna sandwich is the best choice for you to please your hungry tummy.

Since I like spicy food, I'm going to use a spicy tuna in can. I prefer to use Century Tuna product because it's more affordable and I'm already used to it. I will also use lesser ingredients just to show you that preparing Spicy Tuna Sandwich is inexpensive and fast yet very nutritious and so delicious meal!

If you want another affordable Tuna recipe please see Tuna in Coconut Milk.


INGREDIENTS:

1 can Spicy Tuna
2 slices of wheat loaf bread
1 tbsp. mayonnaise
3 pcs. pickle chips
1 leaf of lettuce
Salt and pepper to taste


HOW TO PREPARE SPICY TUNA SANDWICH:

1. Heat the wheat loaf bread inside the toaster for about 3 minutes.

2. Open and drain the spicy tuna from the can. Set aside.
Tuna is a rich source of protein, potassium, manganese, Vitamin B1 and B6 and essential fatty acids. It has Omega-3 and selenium, a very important anti-oxidant which helps to cleanse the body of harmful compounds, drugs and pesticides. Regular eating of tuna reduces the risk of stroke, helps maintain good memory and prevents Alzheimer’s disease, reduces depression, helps maintain normal blood pressure and fights against ovarian and digestive track cancer - See more at: http://jeepneyrecipes.blogspot.com/2014/07/ginataang-tambakol-tuna-coconut-milk.html#sthash.GYz4WKkf.dpuf
Tuna is a rich source of protein, potassium, manganese, Vitamin B1 and B6 and essential fatty acids. Regular eating of tuna reduces the risk of stroke, helps maintain good memory and prevents Alzheimer’s disease, reduces depression, helps maintain normal blood pressure and fights against ovarian and digestive track. It has Omega-3 and selenium, a very important anti-oxidant which helps to cleanse the body of harmful compounds, drugs and pesticides.

3. Get the wheat bread from the oven, spread some mayonnaise. Add the the lettuce and put the tuna on top of it. Now lay the pickles, squeeze the mayonnaise on a zigzag manner and sprinkle some salt and pepper.

4. Now put the 2nd slice of bread on top.

5. Serve with a fresh lemon iced tea and enjoy. Bon appetit!

Oh man, that was so easy to make isn't it? I don't even need to write the procedure because you can just throw and squeeze all the ingredients in between the breads, right?

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- See more at: http://jeepneyrecipes.blogspot.com/2014/07/kfc-style-gravy-secret-revealed.html#sthash.KUdtUBN9.dpuf

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Monday, July 21, 2014

KFC Style Gravy (Secret revealed)

A bowl of frshly cooked KFC Style Gravy
KFC Style Gravy

KFC Style Gravy


Are you a gravy person or a heavy fan of KFC gravy? Well, I am guilty of both.


KFC or Kentucky Fried Chicken is probably one of the most favorite fastfood restaurants of the Filipinos. This is because pinoys really love to eat fried chicken and that's what KFC is best known for. Personally, I love their Hot and Crispy fried chicken recipe partnered with their special gravy and they really complements each other. I used to pour as much as gravy on top of my rice and on top of the chicken. Thank God the gravy is free of charge.


Alright, forget about the chicken because that's not our recipe for today. What I'm going to do is to fix a special home made KFC style gravy recipe with a taste close enough to KFC's gravy.

I made a small research online about preparing their own KFC gravy. I analyzed and copied their ingredients and collected all what is common to come up with a recipe that I would say, is really taste like KFC gravy. So here it is, enjoy...


INGREDIENTS:

4 tablespoons butter or shortening
5 tablespoons all-purpose flour
1 beef bouillon cube
1 chicken bouillon cube
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 cups water


HOW TO COOK KFC STYLE GRAVY:

1. Boil water in a pot over medium heat.

Boil water in the microwave or on the stove.
Boil water in the microwave or on the stove.
Boil water in the microwave or on the stove.
Boil water in the microwave or on the stove.
2. Add bullion cubes to the water, press and stir until dissolved.

3. Place butter in a pot over low heat. Heat and stir until butter has melted.

4. Add flour to butter mixture, while stirring continuously with a whisk. Cook until the mixture becomes golden brown.

5. Pour in bouillon-flavored water to the flour and butter mixture. Continue stirring to prevent lumps. 

6. Add garlic powder and ground black pepper. Mix well.

7. Turn up the heat to medium and cook until some of the water evaporates and leaves a creamy, yet pour-able gravy sauce.

8. Serve while still hot over mashed potatoes or main dish.

For a spicier sauce, add a dash of Cayenne pepper to the mix. - See more at: http://www.copycatrecipeguide.com/How_to_Make_KFC_Gravy#sthash.LDAUzwoy.dpuf
For a spicier sauce, add a dash of Cayenne pepper to the mix. - See more at: http://www.copycatrecipeguide.com/How_to_Make_KFC_Gravy#sthash.LDAUzwoy.dpufTIPS:

TIPS:

1. If you want your gravy to be a bit spicy, add a dash of cayenne pepper to the mix.
2. Continuous stirring is the secret to the good consistency of the gravy and it also prevent lumps from forming.


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Did you like it? If you think this article was helpful, please help by sharing it, by inviting your friends to like Jeepney Recipes Facebook page: https://www.facebook.com/jeepneyrecipes, by subscribing to this website, and by adding me in your circle. Thanks! - See more at: http://jeepneyrecipes.blogspot.com/2014/07/ginataang-tambakol-tuna-coconut-milk.html#sthash.UI9vf9PC.dpuf

Thursday, July 17, 2014

Ginataang Tambakol (Tuna in Coconut Milk)

A plate of Ginataang Tambakol
Tuna in Coconut Milk

 


Ginataang Tambakol (Tuna in Coconut Milk)


Coconut milk or "Gata" is one of the many popular ingredients used in the Philippines. Any cooking that has coconut milk in it can be called "Ginataan", whether it's a dish like Ginataang Tambakol and Ginataang Ampalaya or desserts like Ginataang Bilo-bilo and Ginataang Halo-halo.

Since coconut trees are very abundant in the Philippines, finding for its fruit is not difficult. It is available in all public markets and sometimes, even local variety stores have it. This is why locals prefer to use freshly pressed coconut milk rather than the one in the can and powdered coconut milk.

If you want to try the best "Ginataan Dishes" in the country like the very popular Bicol Express, you can find these creamy recipes in the province of Bicol the "Gata" Capital of the Philippines. Bicolanos (Locals of Bicol) really love to eat everything with coconut milk and of course chili. These people are expert in cooking Ginataan like the recipe that I'm dying to cook today, the "Ginataang Tambakol" or Tuna in Coconut milk sauce.


INGREDIENTS:

1 kilo Skipjack Tuna. Sliced
1 1/2 cup fresh coconut milk
chinese cabbage (pechay)
1cup eggplant. Sliced diagonally
1/2 cup cooking oil
3 cloves garlic, finely chopped
1 small onion, sliced
1 medium size ginger, sliced
2 tbsp. vinegar
3 pcs green chilis (finger chilli)
1 tsp. white sugar
salt and pepper to taste


HOW TO COOK GINATAANG TAMBAKOL:

1. Heat oil in large cooking pan.

2. Fry eggplant until color turns slightly brown. Set aside.

3. Fry the sliced tuna for 3 minutes each side. Set aside.

4. Remove some oil. Saute the onion, garlic and ginger.

5. Pour in the coconut milk then add the fried tuna. Let it simmer over medium heat for 10 minutes. Skipjack Tuna is a rich source of protein, potassium, manganese, Vitamin B1 and B6 and essential fatty acids. It has Omega-3 and selenium, a very important anti-oxidant which helps to cleanse the body of harmful compounds, drugs and pesticides. Regular eating of tuna reduces the risk of stroke, helps maintain good memory and prevents Alzheimer’s disease, reduces depression, helps maintain normal blood pressure and fights against ovarian and digestive track cancer.

6. Check regularly to avoid bubbling of the coconut milk.
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. It's also a good substitute for milk since coco-milk is lactose free.

7. Add the fried eggplants and chinese cabbage. Simmer for another 5 minutes.

8. Add sugar. Season with salt and pepper.

9. Add the finger chilli and turn off the fire. Cover and let the steam cook the chilli.

10. Arrange in a bowl and serve hot. Bon appetit!


TIPS:

1. Frying the tuna and the eggplants intensifies the taste.
2. Add red chilli to add a kick to the dish.
3. You can use powdered seasoning to enhance the flavor.


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Friday, July 4, 2014

Carabeef Caldereta (Carabao Beef)

A plate of spicy Carabeef Caldereta (Carabao Beef)
Carabeef Caldereta (Carabao Beef)

Carabeef Caldereta (Carabao Beef)



In the Philippines, the most used meat ingredients for the filipino dishes are Pork and Chicken. The reason behind this is because these two are much cheaper than beef and only requires a shorter time in cooking.
Another thing is, because filipinos are budget-conscious nation (maybe because of the economic situation) the locals seldom cook beef dishes. You can only see it during special occassions like in fiestas, birthdays and christmas season. However, if you really want to try any beef dishes like Nilagang Baka (Beef Stew with clear broth), Beef Bulalo and Tapsilog (short for Tapa, Sinangag at Itlog or beef tapa, fried rice and sunny-side-up) they are always available in filipino restaurants and in carinderias ( local food stalls).
But because filipinos are very clever and resourceful people, they've found an alternative to beef. They use "carabeef". Carabeef is meat of a local carabao (water buffalo). It is a lot cheaper as compared to beef and it is very much available in the country.
Philippines used to be the largest rice producer in Asia, the farmers used the traditional way of rice farming and do not use tractors and other hi-tech equipments to cultivate and develop the land. They only use carabaos to do that and that's the reason why there are so many carabaos in the country especially in provinces. It even became the national animal of the philippines because of its use and large number of population as well.
Carabeef Kaldereta became one of my favorite filipino dishes when I tasted one somewhere in Victoria, Laguna Philippines years ago. That's the most delicious caldereta recipe I’ve ever tasted in my whole life. Sad to say that's 4 hours drive away from my location where I live and didn't have a chance to ask for the recipe.
So today I'm going to show you how to cook beef caldereta using carabeef meat. This dish is based on the taste that I remember from the carabeef kaldereta from Victoria, Laguna.
NOTE: Caldereta requires a loooong cooking time to make the beef or carabeef to become tender. If you want to save some time then I suggest you to use a pressure cooker.

INGREDIENTS:

1/2 kilo carabeef, cut into cubes
2 cups potatoes. Peeled and quartered
2 cups carrots. Peeled and quartered
1 large green or red bell pepper. Sliced
2/3 cup green olives
1 1/2 cup tomato sauce
1 tbsp. tomato paste
1/2 cup liver spread
2 tbsp. grated cheese
1 red onion. Chopped
3 cloves garlic. Crushed
1 or 2 pcs. red chili. Sliced
1 cup carabeef stock (or less)
4 pcs. Bay leaves
1/2 cup cooking oil
Brown sugar, Salt and pepper to taste
 
FOR COOKING THE CARABEEF:

Pressure cooker
1 liter water
Pour the water to the pressure cooker. Add carabeef and cook for 30 to 45 minutes. Set aside.

HOW TO COOK CARABEEF CALDERETA:

1. Heat oil in a large pan and fry the carrots and potatoes until color turns light brown.
Remove and set aside for a while. Fry bell peppers just for a few seconds.

2. In the same pan, sauté the garlic and onions until become translucent. Add beef to the pan and stir-fry for a few minutes. You just want to incorporate all the flavors of the garlic and onion to the meat. Carabeef has 20.43 percent protein content versus beef meat that only has 19.02 percent. Also carabeef has lower fat content of only 2.87 percent compared to the 4.34 percent fat content of beef. Carabeef sells half the price of beef meat in local markets.


3. Add stock, tomato sauce, liver spread and bay leaf; stir a little to combine all the ingredients. Cover and simmer for 10 minutes on a medium heat.

4. Add green olives, chili, grated cheese, tomato paste, fried potatoes, carrots and bell peppers. Simmer for another 5 minutes over low heat or until sauce thickens.

5. Season with sugar, salt and pepper to taste.

6. Transfer to a plate. Serve hot. Bon appetit!

TIPS:

1. If you choose to cook the meat using a regular pot, make sure to cook it for 1 to 2 hours. Always check regularly. Add more water as necessary.
2. Do not throw the stock; you will need it for the sauce. 
3. Frying the potatoes, carrots and bell peppers is recommended because it releases and enhances its natural aroma.
4. You can add more chili. It gives a kick to the dish and making it more appetizing.

Enjoy your carabeef experience!


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