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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Wednesday, July 2, 2014

Pininyahang Bistek (Bistec with Pineapple)

Plated Pininyahang Bistek (Bistec with Pineapple)
Pininyahang Bistek (Bistec with Pineapple)

  

Pininyahang Bistek (Bistec with Pineapple)


One morning, when I was having coffee and watching Umagang Kay Ganda (a popular and award winning TV morning show in the Philippines), I saw the host and their special guest chef cooking their featured dish for the day, the "Pininyahang Bistek" (Bistec w/ Pineapple). What a great idea. I didn’t realize that it's possible to innovate Bistek Tagalog, a traditional Filipino dish. How come I didn't think of that?

The filipino word "bistek" derived from a word "bistec" a spanish word for steak. The Spanish nation ruled the Philippines in over three centuries from year 1500 to late 1800. That's the reason why some Filipino and Spanish language were very much alike. Over the time, (if not all) most of the spanish words have been adapted into filipino local version. The same meaning, the same sounds and pronunciations but have different spelling.

I already featured Bistek recipe in my previous article “How to cook Bistek Boneless Bangus”. I used milkfish as an alternative to beef. Since most of the Filipinos are budget conscious, I’m going to replace beef with pork for this recipe to make it more affordable yet delicious dish. Plus, we will add pineapples just like the one on the television.

Now here’s my version of Pininyahang Bistek with a twist.


INGREDIENTS:

1/2 kilo pork. Thinly sliced
1 can pineapple tidbits.
1 cup pineapple juice
1/2 cup water
1 tbsp. calamansi or lemon juice
1 tbsp oyster sauce
1/4 cup soy sauce
1 large red onion. Sliced into rings
4 cloves garlic. Crushed
3 tbsp. cooking oil
Salt & pepper to taste


FOR CORNSTARCH MIXTURE:

1 1/2 tbsp. cornstarch
1/2 cup water


HOW TO COOK PININYAHANG BISTEK:

1. Marinade pork in soy sauce, calamansi (lemon) and blackpepper in 1 hour or overnight. Put inside the fridge. Calamansi and lemons are known for their vitamin C which helps boost our immune system. It acts as our body’s shield against diseases.

2. Heat oil in a pan and sauté the garlic. Add in the pork, sauté until color turns brown.

3. Pour the water, stir a little and cover. Let it simmer over medium heat for 15 minutes or until the pork becomes fork tender.

4. Now put-in the marinade, red onion, oyster sauce sliced pineapples, and pineapple juice. Simmer for another 5 minutes. Aside from containing high vitamin C, Pineapple also has a high level of manganese. This mineral is an essential element for energy production, while protecting our cells from free-radicals. Other present nutrients in pineapple are vitamins A, B1 and B6, beta-carotene, copper, potassium and bromelain enzyme which kills cancer cells in our body.

5. Slowly pour the cornstarch mixture (to your desired thickness) while stirring continuously. Just make sure to lower the heat to avoid from burning. Season with salt and pepper

6. Turn off heat. Transfer to a bowl and serve hot. Bon appetite!


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