Tuesday, May 28, 2013

Pork Sinigang Recipe

Sinigang na Baboy

( Rachel's Recipe )


Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok). It is one of the popular viands in Philippine cuisine.
( source  http://en.wikipedia.org/wiki/Sinigang )
 I would say "  pork sinigang" is one of my comfort food. This is one of my favorite food during rainy or cold season aside from Binignit.
 Me and my circle of friends enjoyed pork sinigang most with fish sauce on the side..just so perfect together.. wonder why I'm drooling right now..hahaha
This recipe is from my friend Rachel, she loved to make sinigang for everyone, I call it her specialty, although we do change it a little bit by adding spinach instead of bokchoy or petchay. This sour soup is just so perfect for friends get together, potluck party and for the whole family to enjoy. Rachel don't mind sharing her delicious sinigang. I'll promise you, you won't disappointed how good is it. C'mon let's start cooking!
-Used whatever parts of pork you like and vegetables like green beans, peppers, eggplant and much more.
- adjust the sour taste according to your liking:)

Pork- cut into chunk pieces ( I used pork belly )
Petchay/ Bokchoy- (I used spinach)
Salt and Pepper
Knorr Sinigang Mix/ Mama Sita's sinigang mix

1.) In large pot, bring the cut chunk pork to boil, Let it simmer until the pork is tender for about 45 minutes.
2.) Add the tomatoes, knorr sinigang mix and taste according to your preference. Cover for 5 minutes
3.) Add the spinach, salt and pepper to taste. Remove from the stove.
4.) Best when serve hot along with rice. Enjoy!

Friday, May 24, 2013

Grilled Pork Teriyaki

Grilled Pork Teriyaki

The last couple days, I've been thinking about grilled food. So, when hubby and the kids want some pork chop for dinner, that's where the Grilled Pork Teriyaki come to place. This is the simplest pork recipe I've ever made aside from Boiled Pork, the only essential ingedient to this dish is the teriyaki marinade which can be found in any grocery store. I used the Kikkoman Teriyaki Marinade but Mama Sita's brand is delicious as well. I'm a big fan of this dish, not only its easy to make but also just simply delicious.
 Perfect for family get together, potluck party or just an ordinary meal for the whole family. Teriyaki marinade is also best used on chicken and beef, So used whatever you have in hand. Let's start cooking!!:)

Pork chops
Teriyaki Marinade- (I used Kikkoman Teriyaki Marinade)
Salt n Pepper
lemon zest
finely chopped garlic
Finely chopped onion

 Note: To avoid the meat from drying out, let it rest for couple minutes before slicing.
1.) Combine all the ingredients in large container and marinate for like 3 hours, for best result marinate over night is recommended.
2.) Heat up your grill, throw the pork chop and let it cook for about 5 minutes on each side or until cooked.
3.) Put the cooked pork chop on the plate, cover with aluminum foil. Let it set for couple minutes.
4.) Slice the cooked pork, serve it with rice or any side dish you like. ENJOY!

Have a happy weekend everyone!:)

Wednesday, May 15, 2013

Chicken Empanada Recipe

Chicken Empanada Recipe

Little introduction what Empanada all about.
 Empanadas are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others.
 Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (somewhat similar to the Cuban picadillo) in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type. ( source: http://en.wikipedia.org/wiki/Empanada )

I never made Chicken Empanada before, I just felt that its so hard to make and the process takes forever! but I love this dish!. So, when my friend Cherry came over one time, we decided to make this all time favorite filipino empanada. Guess what? It's easier than I thought.. ( hahaha) I have no idea that the process is just as simple as eating this empanada.( wink)
Chicken Empanada is just perfect meal itself, you have this crunchy bite, flaky, sweet, meaty. All yummy goodness explosion in your mouth at once, and that's the reason why I love chicken empanada.C'mon let start cooking..:)

The Dough

3 cups all purpose flour
1 stick or 1/2 cup cold butter
4 teaspoon sugar
1/2 tsp. salt
3/4 cup water
1/2 tsp. baking soda

1.) In large bowl combine the flour, butter, sugar, salt, and baking soda. Mix until well combine;
Note: Make sure the butter is incorporated on the dry mixture.
2.) Add the water, mix well and knead the dough in clean surface. 
3.) Let it stand for 10 minutes, divide the dough into 18 little balls. Set aside;

The Filling Mixture

Note:Frozen or fresh peas in MUST on making empanada. It just happen I don't have it the time I made my empanada..:)
- Cut your chicken and vegetables into small cubed.

1 chicken breast
1 medium size potato
1 big carrot
1/2 cup peas ( I don't have it on hand )
1/4 cup raisin
Salt and Pepper- to taste

1.) Put oil in large pan sauteed the onion until translucent.  Add the chicken cooked until golden brown.
2.) Add the vegetables, raisin and salt and pepper to taste. Let it simmer for 10 minutes or until everything is cooked.
3.) Let the filling mixture cool completely. 
NOTE: Adjust the seasoning and taste to your preference and liking.:)

The making of Chicken Empanada

* Now that, we have the dough and the mixture filing. Let start making the Chicken Empanada.
1.) Preheat the oven at 350 degrees.

1.) Using rolling pin, roll the dough onto clean surface until form a circle. Do it until everything is DONE. Next,  Fill each rolled dough with the filling mixture about 1 spoonful.

2.) Fold the dough in half, and then seal the dough by pinching and folding the edges on the Empanada. Just like the photo above.:) 

3.) Put the Empanada into greased baking pan, brush the top with egg white mixture. Bake at 350 degrees for 25 minutes.
4.) Cool completely before eating. Enjoy and Share with your friends and family.

Banana Walnut-Raisin Biscotti Recipe

Banana Walnut-Raisin Biscotti Recipe

What is Biscotti?
"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. source (http://en.wikipedia.org/wiki/Biscotti)

Trying new recipe is always exciting for me. So, when I saw this recipe card at the store, I was so happy to give it a shot at home. The original recipe card is Banana- Blueberry Biscotti. Since, I don't have dried blueberries on hand, I replaced it with raisins and I decided to add some chopped walnuts, and that's how I come up with this, Banana Walnut- Raisin Biscotti Recipe. I know it sounds long and complicated but I'll promise you..:) It just as easy as 123. It's crunchy and sweet, just a wonderful addition to your coffee or hot chocolate in the morning.:)
The good thing about this recipe is you can totally add your own twist. Add your favorite dried fruits or whatever available on your household. Adjust according to your taste preference.
You can stored Biscotti for longer period of time and that makes it a perfect gift for a friend or family or simply surprised them with jar of biscotti :)
 Below is the recipe of BananaWanut- Raisin Biscotti Recipe. Enjoy cooking:)

1/3 cup sugar
1 tsp. baking powder
1/4 cup raisin 
1/4 cup chopped walnuts
1/4 tsp. salt
1/2 cup mashed very ripe banana
1 tbsp cooking oil
1 tsp vanilla
1 large egg

1.) Preheat the oven to 350 degree Fahrenheit. Lightly coat a baking sheet with non-stick cooking spray. Set aside.
2.) In large bowl combine flour, sugar, baking powder, raisins,walnuts and salt. In separate bowl combine banana, oil, vanilla and egg. Add the banana mixture to flour mixture; stir to combine
NOTE:  The dough will be very sticky at this point :)

3.)Lightly coat work surface with flour and turn the dough out onto the floured surface. With floured hands, shape dough int 2 rolls. Place rolls onto baking sheet. Slightly flatten rolls.

4.) Bake 25 minutes. Remove from the oven; let cool 10 minutes on baking sheet. Transfer rolls t a cutting board. With serrated knife, cut each roll diagonallyinto 12 slices 1/2- inch thick. Retur slices back to baking sheet.

5.) Reduced oven temperature to 250 degree Fahrenheit. Bake for 15 minutes. Turn biscotti over and bake 15 minutes more. Transfer biscotti to a wire cooling rack; let cool completely.
 NOTE: Store in an airtight container for up to 1 week. 

Best served in the morning with hot chocolate or coffee. Enjoy and Share :)!!
My son's new favorite snack.:)

Friday, May 10, 2013

Ginisang Monggo Recipe

Ginisang Monggo

(Mung Bean Soup)

 This is the dish I love growing up, my family grown Mung Beans and when its harvest time, Guess what for dinner? Ginisang Monggo ( Mung Bean Soup with all kinds of season vegetables) I admit I'm not a big vegetable fun when I was a kid, but since my parent are farmers, I don't have much choice other than eat whats on the table, mostly vegetables ( hehehe ). 
Now that I'm far away from home, I terribly missed this dish and little inspired also, Since it's My Mama's favorite!
 This coming Mother's Day, I offer this Ginisang Monggo in honor of my Mama back home. This is also her favorite dish and she always made this once or twice a week. It's like, a way of saying " Thank You" for being such a wonderful Mama and for everything that you thought me in life. I love you!
 I also love to utilize Mung beans by using it on bread like Monggo Bread and spanish roll filling. Below is my own Ginisang Monggo Recipe, you can totally make it your own. Enjoy cooking:)

NOTE: Add any vegetables on hand. You can also totally rock this dish by putting some coconut milk.
1/2 Cup Mung bean
1 eggplant
1/4 of whole cabbage/ bokchoy/spinach
1  Bell pepper
Ground beef- ( meat of your choice)
 Salt and Pepper- to taste

1.) Throw the mung beans in large pot, boil it for like 45 minutes to an hour, until it cook. Set aside.
2.) Put oil in other pan, sauteed the garlic, onion and ginger. Add the ground beef and let it brown.
3.) Add the cooked mung beans and chopped vegetables and let it simmer until everything is cook.
4.) Salt and Pepper and simmer for another 5 minutes.
5.) Serve HOT with rice. ENJOY~

Happy Mother's Day to all Mommies out-there!!

Saturday, May 4, 2013

Butsi Recipe

Butsi/Butchi Recipe

(my grandma's butsi recipe)

If you're a big fan of Butsi or Butchi at chowking ( chinese fast food, popular in the Philippines )  you probably thinking, there's no way this is BUTSI RECIPE! I know! This is not the typical Butsi, the fried sesame balls with sweet bean filling inside.  If you get a chance to travel in Bukidnon, the pineapple capital of the Philippines, then you probably have a sweet encounter with this native delicacy. This quite popular from where I'm from.  My grandma loved to make Butsi  and sold to our neighbors and friends.
What I like most about BUTSI, is the sweet coconut filling inside is just perfect with the soft chewy dough and coated with sugar to top if off.
The inspiration behind the making of this delicious delicacy, is when I have lot of left over coconut filling from the Pan de Coco and the perfect Shakoy/ Donut dough, combine the two and the BUTSI was born. The process of making it is exactly the same making Shakoy, the only difference are the shape and there's coconut filling inside the dough. It's been years I haven't have butsi, and I'm so happy to have it fresh in my kitchen. It's taste closer to my grandma's recipe, but, HEY! practice makes perfect. Sooner its gonna taste even better than the first try.. C'mon let's start BUTSI!


2 cups all purpose flour
1/2 cup water, lukewarm
1 egg
1/4 cup sugar
1/4 cup butter - cold and chopped into cube
1 pack yeast (2 1/4 teaspoon yeast)
1 tsp. salt
extra sugar- for coating
oil- for frying ( if u have deep fryer, much better:)

1 1/2 cup coconut flakes
1/2 cup brown sugar
- Put this 2 ingredients in a food processor, pause for couple minutes. Set aside.
Note: Just use something you like for filling if you don't like sweet coconut filling.

Filling the Butsi with sweet coconut filling
NOTE: It only take few minutes to cook BUTSI, So, stay close to the fryer.
             To avoid greasy BUTSI, flip it only ONCE:)
1.) In large bowl combine flour, sugar, yeast, salt and butter. Mix well until everything incorporated.
2.) Add the egg into the mixture and lukewarm water and start mixing together.
3.) Knead the dough in clean floured surface until smooth and elastic. Let is rise for 1-2 hours.
4.) Divide the dough into 20 pieces. Start forming the dough into little balls, flatten it out using the rolling pin, and fill the coconut filling. Do this process until everything is done.

5.) Let it rise for 20-30 minutes. (Enough time to heat the deep fryer on medium low)

6.) Fry it for about 1-2 minutes each side. Let is cool. Put in the plastic bag with sugar and shake it.

7.) Serve hot or cold for mid-afternoon snacks. Taste even better if you share this with family and friends. ENJOY!

I'm munching this goodies while blogging about it..YUM!
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