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ℜ𝔢𝔠𝔦𝔭𝔢𝔗𝔯𝔞𝔫𝔰𝔩𝔞𝔱𝔢⤵️翻訳物

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Showing posts with label Philippine Food Recipes. Show all posts
Showing posts with label Philippine Food Recipes. Show all posts

BEEF ESTOFADO

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Ingredients:⇣⤵️

1-1/2 Ibs. stewing beef, cubed

1/2 cup flour

1-1/2 tsp. salt

1/8 tsp. pepper

1/4 cup cooking oil

2 cloves garlic, minced

1 medium onion, chopped

1 medium tomato, chopped

1/4 Ib. green beans
1 medium carrot, cut into 1" lengths
1/4 cup vinegar
1 bay leaf

  1. Season beef with salt and pepper. 
  2. Let stand 10 to 15 minutes. 
  3. Dredge with flour and brown in hot oil.
  4. Pour off all but 2 tbsp. of oil in pan, push beef to one side and sauté garlic, onions and tomatoes until mixture is mushy. 
  5. Add vinegar, bay leaf and enough water to cover beef. 
  6. Bring to a boil, lower heat and simmer for 1-1/2 to 2 hours or until beef is tender. 
  7. Taste for seasoning.
  8. Bring back to boiling, add green beans and carrots, cook until vegetables are done (about 10 minutes).
Preparation and cooking time: 
About 2 hours
Serves 4 to 6

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CALDERETA

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(Braised Beef with Liver Sauce)


  • 1-1/2 lbs. stewing beef, cut into 1-1/2" cubes
  • 1/2 cup vinegar
  • 6 whole peppercorn, crushed
  • 3 tsp. cooking oil
  • 2 tsp. salt
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1/2 cup tomato sauce
  • 1/2 cup hot water
  • 1/2 green pepper, cut into strips
  • 1/2 red pepper, cut into strips
  • 1 bay leaf
  • 1 tsp. Tabasco
  • 1/2 tsp. MSG
  • 1 tsp. sugar
  • 3 tbsp. oil
  • 1 small can peas (8 oz.)
  • 2 oz. liver sausage or 3 oz. can liver spread


Garnishes: (oprional)

2 hard cooked eggs, sliced

1/4 cup stuffed olives or grated cheese 


Preparation:⇣⤵️

  1.  Marinate beef in a mixture of vinegar, peppercorn and garlic for 1-2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.
  2. Sauté onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. 
  3. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1-1/2 to 2 hours or until beef is tender.
  4. Add red and green peppers and Tabasco sauce. 
  5. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. 
  6. Garnish with sliced hard boiled eggs and stuffed olives or grated cheese 

Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.


Preparation time: 10 minutes (plus 1-2 hours marinating time)

Cooking time: 2 hours

Serves 4




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ENSAYMADA

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EASY ENSAYMADA (Cheese Buns)



3/4 cup warm water (105-115° F.)

2 packages active dry yeast

1/2 cup sugar

1 tsp. salt

1 cup butter or margarine, softened

6 eggs

4 1/4 unsifted all purpose flour


Topping:

1/2 cup grated Edam or any cheese you like 

1/2 cup sugar

1/3 cup softened butter or margarine 


Preparation:


1. Sprinkle yeast over warm water in large bowl. Let stand 3 minutes. Then stir to dissolve completely. Add 1/2 cup sugar and the salt, stirring until dissolved.


2. Add 1/2 cup butter, the eggs and 3 cups flour. Beat with a wooden spoon until smooth.


3. Gradually add remaining flour mixing with the spoon then with hands until dough is smooth and stiff enough to leave side of bowl.


4. Turn out dough onto lightly floured surface. Knead until smooth and blisters appear on surface - about 5 minutes.


5. Place in lightly greased large bowl, turn to bring greased side up. Cover with towel. Let rise in warm place (85° F.) free from drafts, until double in bulk (about 1-1/2 hours).


6. Generously butter bottoms and sides of two 8" layer baking pans.


7. Turn out dough onto a lightly floured surface. Divide into two. Roll out dough into 1/8" thin sheets about 6" wide x 24" long. Spread generously with remaining softened butter and roll, jelly-roll fashion from long edge. Into prepared pans, beginning at outside edge, turn dough into a coil twisting

dough at same time.


8. Cover with towel, let rise in warm place until double in bulk (about 1 hour).


9. Preheat oven to 375. F.


10. Bake for 30 minutes.


11. Let cool in pans or wire racks for 15 minutes. Remove from pans. Spread top with softened butter. Sprinkle with grated cheese and sugar. Slice.


Preparation time: 30 minutes plus rising time

Cooking time: 15-20 minutes

Makes 2 big ensaymadas enough for 8 servings.

Serves 6 to 8

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CHICKEN TINOLA

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5-6 Serving


Ingredients:⇣⤵️
3 lb roasting Chicken, cut up
2 tsp cooking oil
2 tsp fresh ginger strips
1 clove garlic, crushed
1 medium onion 
2 tbsp patis
1 tsp salt
5 cups water
2 cups pared sliced unripe papaya
1/2 lb. spinach 
 
Preparation⤵️⇣
1. In medium saucepan, heat oil over medium heat.
2. Saute ginger, garlic and onion for 1 minute.
3. Add chicken and saute until chicken colors slightly. 
4. Season with patis and salt.
5. Add water.
6. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender.
7. Add papaya, cook for 5 minutes until papaya is tender. 
8. Add spinach, cover and remove from heat.
9. Let stand for 5 minutes. 
10. Serve hot.

Note: I put a spinach veggie because there's no available malunggay or sili leaves in the supermarket nearby. Sometimes there's an available of papaya in Don Quijote Atsugi supermarket but so rare only. But if don't have papaya I used eggplant or sayote for the papaya substitute. Sometimes I used zucchini for the substitute of papaya as well.

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TINOLANG LAPULAPU

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https://drive.google.com/uc?export=view&id=1pekhMpTVHqbbmmwo4seuJdlb_HpXH3wy
Ingredients⤵️⇣
1/2 kilo lapulapu
5 tasang tubig
1 maliit na luya, tinadtad
2 kamatis, hiniwa-hiwa
3 pirasong siling berde (pansigang)
3 dahon ng sibuyas, hiniwa-hiwa
Asin ayon sa panglasa

Paraan ng pagluluto:⇣⤵️
1. Linisin maigi ang isda.
2.  Hiwain ang katamtamang laki. 
3. Ilagay sa isang kaserolang may tubig.
4. Takpan ang natirang mga sangkap.Pakuluin nang 6 minuto pa.
5. Ihain habang mainit kasama ang bagong lutong kanin.

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GINATAANG MAIS

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Ingredients:⇣⤵️
1 kilo na malagkit na bigas (hinugasan na)
5-6 na mais na mura or 2 can kernel corn
2 niyog (kinudkod)
asukal (Ayon sa panlasa)
1 dahon ng pandan (optional)

Paraan ng pagluluto:⤵️⇣
1. Pigain ang niyog at kunuha na 1 puswelong unang gata o kakanggata. Isantabi ang kakanggata.
2. Muling pigain ang niyog at sa pagkakataong ito ay dagdagan ng 3-4 puswelong tubig.
3. Gadgarin ang mais sa pamamagitan ng kutsilyo o gadgaran ng papaya.
4. Pakuluin sa kaldero ang pangalawang gata at kapag kumukulo na ihulog ang mais. 
5. Makaraan ang ilang sandali ay ihalo ang malagkit na hugas na.
6. Kapag malapit nang maluto ang malagkit ay timplahan ng asukal nang naayon sa inyong panglasa. 
7. Mapababango ang ginataan na ito kung lalagyan ng isang dahon ng pandan. Optional lang ito. 
8. Kung meron pandan extract ay lagyan rin ng konting patak. But sometimes walang mabiling pandan leaves and pandan extract sa supermarket, ang ginagamit kong pambango ay vanilla extract. 
9. Ihalo ang unang gata na piniga or kakanggata kapag hahanguin na.

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PAKSIW NA PATA

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3 lbs pork hocks into 2" pieces

1/2 cup vinegar
1 tsp salt
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup peppecorn
1 small bay leaf
2 gloves garlic, crushed 
pinch of oregano powder or 1pc leaf (optional)
1/2 cup dried banana blossoms soaked in water for 30 minutes (optional)
1 plantain banana, sliced and fried

1.  Wash pork hocks, put them in a pot with just enough water to cover. Add the rest of  ingredients, except bananas. Bring to a boil, lower heat and simmer for 1 1/2 hours or until hocks are tender.

2. Add fried plantain banana (if used) during the last 10 minutes of cooking.

Serve hot.


Variation: Pork shoulder cut into 1" cubes may be used in place of or in

combination with hocks.



Preparation time: 30 minutes

Cooking time: 1-1/2 hours

Serves 4-6

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