Embutido
1 kilo ground pork
1 cup bread cumbs, soaked in
1/2 cup milk
2 chorizos del Bilbao, chopped fine
2 eggs, beaten
3 tbsps. sweet pickles, chopped fine
3 tbsps. seedless raisins
salt and pepper to taste
Procedure:
Mix all ingredients. Wrap up in a clean piece of cheeseclothand tie securely at both ends. Sew up opening. Place in saucepan with just enough hicken pr meat broth to cover. Bring to boil and simmer until done. Cool.
Unwrap before servin, slice into pieces and serve with liver or tomato sauce. To make sauce, boil both in which roll was cooked, simmering it down to desired it quantity. Chicken with liver paste or tomato puree and season to taste with salt and pepper.
Bañgus in Soy Sauce
1 mediun-sized bañgus
salt and pepper
fat for frying
1 small onion, sliced
2 tablespoons soy sauce
juice of 3 calamansi
Procedure:
Clean the bañgus well, Slice into serving pieces. Rub with salt and pepper and let stand abouti hour. Fry in fat to cover. Set aside. In about 2 tablespoons of fat, saute the onion, then add soy sauce and the juice of calamansi. Pour over fried fish.
Bañgus en Tocho
Bañgus
1 cube tajure
2 onion
2 cm. cube ginger
2-4 tbsps. vinegar
4 tomatoes
2 cloves garlic, slicedcrosswise
1/2 cup lard
Procedure:
Fry the fish until half done. Soak the tajure ina little water and vinegar. Saute the garlic, onion, tomatoes, ginger, and add the tajure mixture. Add the fish and a little water. Boil for 3 minutes mixtures.
Greetings again all filipino food lovers! Today I am cooking filipino everyday food mixed with seafoods, spices and banna fruit.
Regards,
Kusinera
Banana Blossom Kilawin
2 banana blossoms
1 cup shelled shrimps
4 cloves chopped garlic
1 onion (cut in slices)
4 tablespoon lard
2 cups shrimp juice
vinegar, salt and pepper to taste
Procedure:
Remove the toughm covering of the blossom. Slice thin (crosswise). Squeeze it with salt and then rinse. set aside. Mix the shrimps, sliced onion, and vnegar. Saute the garlic and add the shrimp mixture. Add shrimp juice and continue cooking. Then add blossom. Turn over constantly until tender. Season with salt and pepper. Serve hot.
Batao
1/4 kilo batao
2 cloves garlic (chopped)
1/2 cup sliced onion
3 tbsps. shortening
1/2 cup sliced tomatoes
1 cup pork (cut into small pieces)
1/2 cup shripms
salt to taste
2 cups shrimp juice
Procedure:
Wash the batao and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shripms. Add the shrimp juice, stirring constantly, and bring to a boil. Add batao and boil again until crisp-tender. Season with salt.
Grahams Pie Crust
1-1/2 cups M.Y. San Crushed Grahams
1/3 cup melted butter
2 tablespoons sugar
Procedure:
MIx all the ingredients. Press firmly into a 9″ pir plate making a layer on bottom and sides. Chill for 30 minutes then bake in 350′F oven for 8 minutes. Cool and put in desired filling.
Baguio Onion with Tokua
5 cups sliced onions (young leaves and root bases)
2 cups tokua (cut to one-half inch cubes)
3 cloves garlic, pounded
1 cup pork, sliced thinly
1 cup shrimps shelled
2 tbsps. shortening
1 cup shrimp juice (thick)
salt and pepper to taste
Procedure:
Fry tokua in shortening for a few minutes and remove. In the same fat, saute the garlic, add the pork, shrimps and when cooked, add the shrimp juice stirring constantly and bring to boil. Season with salt and pepper. Add the green onion and then the tokua and continue cooking until onion is crisp-tender.
Another day of cooking spree… Today I am cooking everybody favorite dish, the “Adobo” the smell, the taste, the sauce and everything on it people love. I tell you this is one of my favorites menu to prepare. Enjoy!
Yours Always,
Kusinera
Adobo
1 kilo pork, cut into pieces about 2 inches long and 1-1/2 inches thick
1 head garlic, pounded
4 teaspoons salt or toyo to taste
1 teaspoon black pepper, ground
1 tablespoon lard
1/2 cup vinegar (native)
Procedure:
Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.Drain, separate the pieces of garlic from the pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.
I am also cooking this delicious filipino food with native coconut milk and fruits. This food is best for everyday menu and also best for fiesta.
Enjoy cooking,
Kusinera
Banana Blossom Guinataan
2 banana blossoms
1 cup pure coconut milk
1 tablespoons vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
salt to taste
Procedure:
Remove the though covering of the blossoms. Slice thin crosswise. Add 2 tablespoons soase salt and squeeze off bitter juice. Rinse water and squeeze dry. Set aside. Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossoms and vinegar and bring to a boil without stirring.
Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat.
Adobo Pork
1 kilo pork, cut into pieces about 2 inches long and 1-1/2 inches thick
1 head garlic, pounded
4 teaspoons salt or toyo to taste
1 teaspoon black pepper, ground
1 tablespoon lard
1/2 cup vinegar (native)
Procedure:
Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.Drain, separate the pieces of garlic from the pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.