We lost track of our homecooked recipes, we mean, this blog's supposed to be containing all the recipes we've tried at home. Geez, we think because we never blogged since September, we lost track. Huhuhuh...
But anyways, most of the recipes we're posting are on the list of our "to-cook". So we think that's just fine, don't you think?
Keep on reading and who knows, your family might like one of the recipes we shared!
Love,
вσσgℓє & тσвσℓє
Friday, October 22, 2010
Filipino Lechon Recipe or Roasted Pig Pork Recipe
One recipe very common here in the Philippines! Of course, our own favorite though we have not yet attempted to cook! He he he!!!! The Lechon (roasted pig pork)!!! Most seen on special occasions, i.e., fiestas.
1 whole pig (about 20 kilos)
salt
black pepper
soy sauce For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled
Filipino Lechon Recipe or Roasted Pig Ham or Pork Recipe Cooking
Instructions:
1. Clean and prepare the pig by removing innards, washing and scraping 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. Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.
Tinolang Manok Recipe or Chicken Stew Recipe
Here is one recipe we can not forget since we were kids, the Chicken Stew! Whew! So easy to cook and tender! Yum!!
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Cooking Instructions:
1. Heat oil and sauté garlic, onion and ginger in a stock pot.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Flavor with patis
5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add sili leaves then turn off the heat.
7. Dish up steaming hot on a bowl with plain rice on the side.
Lumpia (Many Styles) Plus Sauce & Wrapper
We found many different ways of making a lumpia recipe. Hope this helps you, too!
Lumpia (Bangus) Recipe
2 medium-sized bangus
1 small onion
1 small box raisins
Lard for frying
3 small tomatoes
1 tsp. Pounded garlic
25 lumpia wrappers
Salt and pepper to taste
Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion length-wise. Sauté garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.
Lumpia Labong (Bamboo Shoot) Recipe
½ kilo pork
5 bean cakes (tokua)
1 big onion
6 cups labong (boiled)
½ kilo shrimps
3 teaspoons pimenton
6 cloves garlic
Salt and pepper to taste
Lumpia wrappers
1 tbsp. Lard
Fresh lettuce
Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong. Sauté the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice.
Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.
Lumpia with Papaya Recipe
3 cups green papaya, shredded to long, narrow pieces
½ cup pork, sliced to small pieces
¼ cup shrimps, sliced
2 segments garlic, chopped fine
Lumpia wrappers
2 tbsps. onion, sliced
2 tbsps. lard
¼ cup broth or shrimp extract
Salt and toyo to taste
Achuete coloring
Lettuce
Mash papaya with salt and squeeze dry after washing off salt.
Sauté garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sautéing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce.
Lumpia with Peanuts Recipe
¼ kilo pork, sliced
½ cup shrimps (shelled)
½ head small cabbage (cut fine)
1 small onion, sliced
3 cloves garlic, chopped fine
1 cup ground peanuts
2 tbsps. toyo (soy sauce)
1 small bundle kinchay
2 medium-sized carrots (diced)
2 medium-sized yellow camote (diced)
1 cup habichuelas (sliced
3 tbsps. lard
1 cup shrimp juice from pounded shells and heads of shrimps
2 squares tokua (diced)
Lumpia wrappers
Lettuce leaves
Extract the fat from the pork. Sauté garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots, cabbage, and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.
Crispy Seafood Bites
Ingredients:
150g fish fillet, minced
130g cream cheese
50g crab meat, minced
50g scallops, minced
3 tbsp cilantro, chopped
1/2 red chili, seeded and minced
2 tsp soy sauce
3 tbsp Carnation Evap
1 tsp lemon juice
1 tsp sesame oil
White pepper
10 spring roll wrappers
Eggwash
Oil for deep frying
Procedure:
1. Combine all ingredients together and mix well.
2. Cut the spring roll wrappers into thick strips.
3. Fill one end of the wrapper with a teaspoon of the filling.
4. Fold the end of the wrapper until it forms a triangle. Seal with eggwash.
5. Deep fry triangles until golden. Pat oil and serve.
Crispy Fried Pork Ribs (with or without sauce)
Ingredients:
flour
baking soda 1/2 tbsp.
FOR MARINADE
pork ribs
soy sauce (1/4 cup)
orange juice (1 cup)
FOR SAUCE
2 cups orange juice
1/4 cup soy sauce
2 tbsp. ketchup
2 tbsp. brown sugar
cornstarch + water for thickener
Procedure:
Coat the marinated ribs with the flour and baking soda.
Fry until golden brown or until crispy.
After frying, toss with the sauce or any sweet sauce, i.e., pineapple sauce.
Enjoy!
Mango Float
Ingredients:
3 ripe mangoes (over ripe is best)
1 box of graham crackers
1 can condensed milk
1 can Nestle cream
Tupperware or dish to put on your mango float
Procedure:
1. Prepare the dish or Tupperware where you are going to put your mango float. You can use a square or rectangle shape of dish or Tupperware as long as it is big enough to accommodate your mangoes and graham.
2. Wash the mangoes thoroughly. This time, peel the mangoes. Slice the mangoes thinly and set it aside. Mix the Nestle cream and condensed milk together and set aside.
3. Put graham crackers at the bottom of the dish, evenly. You can break the crackers into pieces or you can lay it whole. Fill the bottom of the dish with graham crackers.
4. When the bottom of the dish are already filled with graham crackers, pour out 1/4 of the mixed condensed milk and cream over it. Spread it evenly.
5. Then lay the sliced mangoes on top of the graham and mixed cream/milk. Put the sliced mangoes evenly then pour out another 1/4 of the mixed milk/cream.
6. Repeat the same process. Put another layer of graham crackers, then mixed milk/cream and mangoes. You can make up to 3 layers of your ingredients.
The top layer must be the graham and milk/cream mixture.
7. Put in on the freezer for an hour or until it is hard enough. When it is already hard enough, take it out then slice and serve. This is very delicious, sweet and good desert.