Mechado 2


(Filipino beef stew)

Yield: 2 servings
Ingredients
1 k. beef (cut into pieces)
cooking oil
4 cloves garlic (crushed)
1 onion (sliced)
2 . potatoes (quartered, fried)
1 carrot (cut round)
1/2 green bell pepper cut into strips
2 tbsps. lemon juice
2 tbsps. soy sauce, salt, peppercorn
1 cup tomato sauce
1 pc. Laurel
hot water

Directions
Brown meat in cooking oil. set aside.
In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer.
Add potatoes and carrot when meat is tender

Java Rice



When a place is known for a particular item on the menu, you seldom find any other reason to try the rest. Such is the case with the famous "BBQ and Java Rice" in Manila. Because of its close affinity with Aristocrat, Alex III, and Serye also of Reyes fame, diners look forward to the ever popular Chicken Barbecue and Java Rice combo all the time. I remembered growing up in Manila with this dish. BBQ ribs or chicken will never be the same. With matching peanut sauce, atsara on the side, this Java rice will surely wet your appetite and send you back to memory lane.

I guess you could say that it's a Filipino-style recipe that pays homage to the super-sweet flavors of Indonesian and Malaysian rice dishes, using a clever shortcut: ketchup.

INGREDIENTS:

4 cups steamed jasmine rice, cooled (day-old)
2 tsp garlic, minced
1/2 cup onions, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup tomato ketchup
3 tablespoon vegetable oil for sautèing

Procedure :

1. Heat oil in a frying pan. Sautè garlic, onions, and pepper.
2. Add cooked rice and mix well.
3. Pour in ketchup. Stir until well-blended.

Peanut sauce
As for the peanut sauce, again, I use some of the marinade from the Chicken barbeque and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque.

Adobo Rice



Ingredients:

2 tbsp vegetable oil
2 pcs chicken breast, boneless and skinless
1 large onion, quartered and sliced
2 tbsp garlic, minced
1/3 cup white vinegar
2/3 cup soy sauce
1 tbsp garlic powder
1 tbsp black pepper
1 laurel leaf
5 cups cooked rice
Seasoning Sauce


Procedure:

1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce. Season with Seasoning sauce, garlic powder, black pepper, and laurel leaf. Add the browned chicken, increase the heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken is tender and cooked through. Flake chicken.
3. Mix in with the cooked rice.

Crab Fried Rice



Ingredients:

1/4 cup cooking oil
1 tbsp minced garlic
1/2 cup chopped onions
1/2 cup minced carrots
1/4 Kg frozen crabmeat, thawed and rinsed
3 cups steamed jasmine rice, cooled (day-old)
3 tbsp soy sauce
1/4 tsp ground black pepper
1/2 tsp garlic powder
2 eggs beaten
1/3 cup chopped green onions

Procedure:

1. Heat the oil in a big frying pan. Saute the garlic, the onions, and the carrots until the onions are soft and transparent. Add the crabmeat.
Mix well. Add the rice and continue to saute until the vegetables are well distributed.
2. In a bowl, combine soy sauce, pepper, garlic powder and eggs. Add to the rice and mix until evenly distributed and egss are cooked. Add
the green onions. Mix well and turn off the heat.

Filipino Garlic Rice



Filipinos eat large amounts of rice, with small servings of the main dish. Leftover rice then makes great garlic fried rice for breakfast. Serves one hungry person or two not-so-hungry people.

Ingredients:

3 tbsp. cooking oil
5 cups of steamed jasmine rice, cooled (day-old)
1/4 cup minced shallots
2 tablespoons minced garlic (adjust to taste, may need more)
1 tablespoon soy sauce
1 tsp. salt

Procedure:

1. Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
2. Add garlic and sauté for 30 seconds.
3. Add the rice and toss frequently for 1 minute.
4. Add soy sauce
5. Add 1/4 cup minced shallots (spring onions)
6. Sprinkle with about 1 tsp. salt.
7. Cook rice on low for about 5 to 10 minutes, and toss rice occasionally.

Filipino Bagoong Rice



Although this dish is inspired by a famous thai rice dish our local shrimp paste will bring out the best and the real Filipino taste in this food.

Ingredients:

2 bowls of steamed jasmine rice, cooled (day-old)
1 onion chopped
2 cloves of garlic
1 tbsp of shrimp paste, (Barrio Fiesta bagoong)
2 tbsp of olive oil
2 tbsp of fish sauce

Procedure:

In wok brown the garlic and the onion. Add the shrimp paste and mix well. Put the cook rice and continue to mix. Season with fish sauce. You
can also add some chopped hot chili pepper (siling labuyo if you want a hotter version). Serve this with sliced green mango on the side and
some sliced tocino.

Filipino Fried Rice



Ingredients:

8 cups steamed jasmine rice, cooled (day-old)
3 Eggs
1 Diced Lapchang sausage
4 tbsps Peanut oil
3 tbsps Minced garlic
2 tbsps Minced ginger
1/4 cup minced shallots (spring onions)
1 Bunch Chopped white scallions
3 tbsps Soy sauce
1 tsp Salt
1 tsp White pepper

Procedure:

Using a wok, soft scramble the eggs in 2 tbsps of oil, then remove them and place them in a separate dish. Add 2 more tbsps of oil, then stir
fry the garlic and ginger. Drop in your lapchang and white scallions, add the rice, and mix thoroughly, then add the eggs, soy sauce, salt, and
white pepper. You may replace the eggs and lapchang with tofu and add hot peppers if you are a vegetarian.

Pritong Talong (Fried Aubergines/ Eggplant)

Ingredients:

1 large eggplant, sliced about 1 cm thick
¼ cup soy sauce
1 tbsp olive oil

Yum Yum Yum. This turned out to be good. So quick and simple to prepare. Deep the sliced eggplants in soy sauce for a few minutes. Then fry them in a tablespoon of hot oil. Note: Don't pour in the rest of the soy sauce into the frying pan. It'll taste overly salty, trust me! When the eggplants look a bit soft, take 'em out of the pan and serve!

For sauce suggestion - try soy sauce with vinegar in a separate sauce plate. Now wasn't that so easy?

Paksiw Na Lechon (Pork in Liver Sauce)

Ingredients:

2 pounds roast pork butt (leftover pork roast may be used), cut into cubes
1 stick cinnamon
1 teaspoon oregano
1 cup white vinegar
1 tablespoon peppercorns
2 cups Lechon Sauce (eg Mang Tomas)
1 teaspoon thyme
3 bay leaves
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon thyme
1 stick cinnamon
5 cloves garlic, minced
salt and freshly ground pepper to taste

Mix all ingredients in a large enamelware or nonaluminum pot. Broil and simmer for about 2 hours.

Lechon kawali (Roast Pork)

Lechon kawali is pork belly cut into bite-sized cubes, which are then usually deep-fried. Lechon kawali is similar to the "roast pig" served in Cantonese noodle houses. I don't know if the preparation is the same (deep-frying). The skin of "roast pig" (not to be confused with BBQ pork) is usually more blistery than lechon kawali.

The important thing to both these dishes is the crispy, crispy skin which contrasts with the ultrasoft fat and the tender meat. It is a marvel to eat because one gets three different textures all once with a bite.

I searched for how to prepare "roast pig" at home and it seemed to be fairly straightforward. I knew we didn't want to be deep-frying, nor do we have a turbo convection oven to use for the bellies. So in this case, they would have to go into the oven.


The seasoning is five-spice powder and salt. I didn't want to experiment with the seasoning the first time we're doing the dish. In fact, my ratio for five-spice to salt was only 1 to 15. I knew from experience that five spice can be a little overwhelming and I wanted to err on the side of caution.



I rubbed the salt and five spice mixture all over the pork bellies and let them dry-brine in the fridge for about 30 minutes.

Now that we have these metal skewers (bought for shish kebab), they're turning out to be extremely useful.

We used the metal skewers to suspend the bellies above the roasting pan. We figure that them hanging would be better, in that the dry oven heat can get under them and dry-cook them. We didn't want the bellies to be sitting in a pool of its own fat.

I started using two skewers per pork belly piece, but got lazy. I tried to save a skewer!



After the initial 30 minutes in the oven, the skin has turned a light butterscotch-y brown, with some blisters forming at the edges.



Look how they've shrunk!

To get more blisters, the skin would have to be poked a million times. We used a fork at first, then graduated to toothpicks to pierce the skin.

Notice how the skin had a matte finish pre-poking and how it glistened with its own fat post-poking.


poke, poke-poke-poke, poke, poke-poke, poke, poke, poke-poke-poke

Pre-poke:


Post-poke:


Into the oven for another 30 minutes. The skin was getting there, but some parts were still not crispy.

We poked some more and put it back into the oven for more time. At about 15 minutes more, we were afraid that the pork would start to burn. So, although a proportion (about 15%) of the skin surface was still not as crisp as we would like, we pulled out the pork bellies.


It has shrunk even more!

We made a chili-garlic-vinegar condiment to use as a dipping sauce for the pork belly. Served with a side of sauteed bok choy and over some steaming white rice, this was quite heavenly.





This is pretty much a set-it-and-forget-it meal, easy to do on a weeknight, but oh-so-satisfying.

Perhaps pork belly this way is also infinitely variable and I am looking forward to experimenting with different seasonings for the pork.



Recipe courtesy of eatingclub vancouver

Lechon (Oven-Roast Pork)

Ingredients:

3 to 4-pound pork shoulder, with skin
3 teaspoons salt
1 cup freshly ground pepper

Directions:
Season meat with salt and pepper. Bake at 350 F for about 2 hours or until skin is brown and crisp. Serve with Lechon Sauce.

Lechon (Spit Roast)
"PINAIKOT sa BAGA - LECHON FILIPINO STYLE"




"A Filipino fiesta is never complete without a lechon. It is always the centerpiece of the groaning dining table".

Lechón
is an Hispanic-style cuisine. The word Lechón originated from the Spanish term, meaning roasted suckling pig. Lechón is a popular cuisine in the Philippines, Cuba, Puerto Rico, the Dominican Republic, and other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig, cooked in charcoal. The term Lechón is also used for roasted chicken, and beef cuisines.

Lechón is often cooked during the festival season (known as fiestas), the holiday season, and other special occasions. The cuisine is made by placing the pig on a large stick, and cooking it on a pit filled with flamed charcoal. The meat is placed on top of the flamed charcoal, and roasted on all side for several hours. The meat's own fat is used as cooking ingredients by wiping the skin with a brush made out of leaves drenched in water. This makes the skin crunchy. Lechon is served with sauce, plum sauce, vinegar, and other food preparation.

Other types of cooked meat such as Lechón asado, and Adobo are also a popular dish. In the Philippines, the term Lechón is also used to refer to meat cooked on a pit such as Lechón baka (roast beef), and Lechón manok (roast chicken).

There is another Philippine version of Lechón, known as Lechón kawali, and Paksiw na Lechón. Lechón kawali involves boiling the processed meat, and then frying the pieces of pork into a frying pan. The Paksiw na Lechón involves cooking the left-overs of the main-course Lechón by boiling it in a vinegar making the meat moist, and then stir-frying it along with marinated ingredients.


Prepare:
1 whole pig (about 20 kilos)
Salt
Black pepper
Soy sauce

Lechon Stuffing:
5-10 bundles lemon grass (tanglad)
20pcs. Banana (saba variety), peeled then halved or
20pcs. Taro (gabi), peeled

Directions:

1. Clean and prepare the pig by removing innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. Serve with lechon sauce or alternative dipping sauce is - vinegar with scallions, pinch of sugar and pepper may be served along with it.

Tip: For the best lechon, it will be slowly roasted over hot coals for several hours. It has to be turned continuously in order for it to be cooked evenly. Several people will rotate in doing this tiring chore. All will be rewarded with so tasty eating when it's fully cooked.

Now, even Filipinos abroad/overseas can surprise their loved ones by preparing them this sumptuous meal for special occasions such as Christmas, birthdays, fiestas, graduation and etc. Surprises really matters!... enjoy.

BBQ Pork Chops

Ingredients:

2 Lbs. of Pork Chops
1 Cup of soy sauce
1 Whole garlic peeled & smashed
1 Small onion minced
2 Lemons
½ Cup of 7UP
1 Tsp. Ground black pepper
5 Tbsp. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG

Directions:

In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ.

Pork Kilawin (version 2)

Pork Kilawin (Version 2)

Ingredients:
* 2 tbsp vegetable oil
* 1 tbsp. minced garlic
* 1/2 Sliced Onion
* 1/4 cup chopped tomatoes (optional)
* 4 medium sized sirloin pork steak (with fat desirable)
* 1/3-1/2 cup of vinegar
* 3/4 Pound Raddish (optional)
* 1 tbsp sugar (optional)
* Ground Peppr
* Chinese Green Pepper, cut diagonally

Instructions:
1. Heat oil in a large skillet over medium heat.
2. add garlic and stir-fry until beginning to turn brown.
3. add onion and continue to saute until limp and translucent.
4. add tomatoes if using and cook, stirring frequently until tomatoes are cooked thoroughly.
5. add pork and vinegar and cook for 10 minutes decreasing heat to maintain simmer.
6. Add raddish and cook for another 5-10 minutes or until completely cooked through but not soggy.
7. Add brown sugar if using and season to taste with freshly ground pepper and stir. Cook for additional 5 minutes and serve hot with rice.

Pork Kilawin (version 1)

Ingredients:

* 1 kilo pork
* 1/3 cup soy sauce
* 1/2 cup Vinegar
* 2 medium onions, chopped
* 4 cups of water
* 1 teaspoon salt

Instructions:

* In a casserole, put pork in water and some salt.
* Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
* Remove pork from water.
* Slice the pork into bite sized pieces while still hot.
* Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

Roasted Chicken

Ingredients:

* 2 kilo dressed chicken (broiler)
* 2 cups of lemon grass (tanlad)
* 3 tablespoons of cooking oil
* 2 tablespoons of salt

Instructions:

* Make sure the chicken is clean with no remaining small feathers and no insides.
* Wash thoroughly and pat dry with a paper towel
* Rub the whole chicken with cooking oil as well as the inside cavity.
* Next apply salt all over, again, including the insides.
* Fill the cavity with lemon grass
* Pre-heat oven to 400 degrees Fahrenheit
* Place the chicken on an oven rotisserie.
* If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
* Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
* Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Tip:
* If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven

Chicken Potato Salad

Ingredients:

* 1 kilo potatoes
* 1 big chicken breast
* 3 pieces medium sized carrots
* 500 ml mayonnaise
* 1 can (836 g) pineapple tidbits or chunks
* 1/2 cup sweet pickle relish
* 1 cup cheddar cheese, diced (optional)
* 3 tablespoons of chopped spring onions (optional)
* Iodized salt to taste (pepper, optional)

Instructions:

* In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip:
pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are
cooked).
* Drain potatoes and carrots, let cool.
* Once cooled, the skin can be easily be pealed by hand.
* Dice the potatoes and carrots (about 1x1 cm)
* Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
* Drain pineapple chunks or tidbits.
* Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
* Refrigerate before serving.

Potato Salad Cooking Tip:
* You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavour.

Chicken Barbeque

Ingredients:

* 1 whole chicken
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 3 tablespoons of calamansi juice or lemon juice
* 1/2 cup of sprite, 7up or beer
* 2 cups of tanglad (lemon grass) for stuffing
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar

Instructions:

* Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
* Let stand marinate in the refrigerator for 1 to 3 hours.
* Stuff the chicken cavity with tanglad (lemon grass).
* Cook chicken on grill or in oven until golden brown

Cooking Notes:
* For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.
* To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked. Serve with plain rice or java rice.

Peanut sauce
As for the peanut sauce, again, I use some of the marinade and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque.



Maruya ("Banana Fritters") is one of my favourite merienda when I was in the Philippines. They sometimes place it in a bamboo stick and sometimes they shape it like a hand fans. I miss that moment especially after siesta that when we woke up, my mom cooks us merienda delicacies like this maruya during hot summer day.
Ingredients :
  • 1/2 cup flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup milk
  • 3 ripe saba (banana plantain), peeled and sliced lengthwise
  • 2 cups vegetable oil
  • flour, for dredging · sugar

  • VARIATIONS:
    Maruyang Camote
    Use sweet potato slices in place of bananas. About 2 medium sweet potatoes sliced 1/4" thick.

    Try Other Version in Cooking Maruya?

(Cooking Conversion Chart)

Cooking Procedures :

  1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
  2. Heat oil in a frying pan (or a large saucepan) over medium heat.
  3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
  4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.


You may contact me through:

Email:

filipinosfoodrecipes@gmail.com



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