A friend has asked me for the recipe of MAJA BLANCA.
MAJA BLANCA is a classic Filipino dessert but it can also be served as a merienda (snacks).
Instead of just sharing the recipe exclusively to my friend, I thought of sharing the recipe to all of you who might be interested. Afterall, Maja Blanca is very easy to prepare.
Try it!
MAJA BLANCA
Ingredients:
1 c. cornstarch
2 c. pure coconut milk, divided
1/4 c. sugar
1 can 418 g (1 1/2 cups+2 tbsp+ 2 1/2 tsp. cream style sweet corn
1 can 300 ml condensed milk
1 can 370 ml evaporated milk
Procedure:
1 Dissolve cornstarch in 1 cup coconut milk.
2 Grease an 8-inch pan. Set aside.
3 In a casserole, combine dissolved cornstarch, sugar, corn,
remaining coconut milk, condensed and evaporated milks.
Mix until sugar is completely dissolved.
4 Cook mixture over medium low heat about 30 minutes, stirring
frequently to avoid scorching at the bottom of the pan.
5 When mixture starts to thicken, cook 5 minutes ore.
6 Pour into prepared pan. Cool and chill well before serving.
Sunday, March 21, 2010
Wednesday, March 10, 2010
Easy Pasta Recipe: Pasta with Hungarian Sausage & Bell Peppers
My children love Italian Food so much especially pasta. At least once every week they expect me to serve them pasta.
I like pasta dishes, too. It is a one-dish meal and very easy to prepare.
My children are not the typical Filipino kids who love to eat the pasta/ spaghetti with the sweet meat-hotdog tomato sauce. No, that's not the kind of pasta they like. They are actually more into the authentic Italian flavors.
I remember one time when most of my kids where still in grade school and I brought Pasta with Pesto Sauce in school for their lunch. I noticed how amazed some of the other kids (and parents, too) were as they look at the green colored spaghetti we were eating!
My kids love pasta and everything Italian, and so do I.
Once in awhile I experiment with anything and everything I have in my kitchen. I actually love creating dishes out of anything. It's a bonus when my family delights in my creation.
Sometimes when I like a certain dish I have tried in a restaurant, I try to recreate it at home in my own kitchen. I just love it when I am able to do something from anything!
However, it becomes a "problem" sometimes when I don't take notes of what I have done. The moment the kids ask for a repeat of the dish, I am at a lost. I am unable to repeat the taste of what I have done previously. But luckily these days, I have learned to take down notes. I am now able to pass on to others, especially to my two older kids my very own recipes.
I find Italian pasta very easy to prepare. Here's one recipe that I want to share with you.
PASTA WITH HUNGARIAN SAUSAGE, BASIL & BELL PEPPERS
Ingredients:
400 g. spaghetti, cooked as directed
1/4 cup olive oil
hungarian sausage, sliced
1/2 head chopped garlic
2 pcs. sliced red onions
3 pcs. bell pepper strips
5 pcs. tomatoes, seeded and cubed
1 tbsp. chopped fresh basil leaves
1 tsp. fine salt
Procedure:
1. Cook pasta as directed.
2. Saute hungarian sausage until cooked using 1 tbsp olive oil. Darin from oil. Set aside
3. Pour remaining oilive oil with the oil used for the sausage. Cook garlic until light brown in the same oil used for sausage.
4. Add onion. Cook until opaque.
5. Add about a tsp of fine salt.
6. Add sausage, bell peppers. Cook until bell pepper has softened a bit.
7. Add tomatoes and basil. Mix.
8. When ready to serve. Mix cooked pasta with the sauce.
9. Serve with parmesan cheese.
Cooking Tips:
For best taste, do not substitute the olive oil with an ordinary cooking oil. Get the best brand that you can afford.
As much as possible use fresh basil. (I love basil and the flavor and smell it gives!)
I like pasta dishes, too. It is a one-dish meal and very easy to prepare.
My children are not the typical Filipino kids who love to eat the pasta/ spaghetti with the sweet meat-hotdog tomato sauce. No, that's not the kind of pasta they like. They are actually more into the authentic Italian flavors.
I remember one time when most of my kids where still in grade school and I brought Pasta with Pesto Sauce in school for their lunch. I noticed how amazed some of the other kids (and parents, too) were as they look at the green colored spaghetti we were eating!
My kids love pasta and everything Italian, and so do I.
Once in awhile I experiment with anything and everything I have in my kitchen. I actually love creating dishes out of anything. It's a bonus when my family delights in my creation.
Sometimes when I like a certain dish I have tried in a restaurant, I try to recreate it at home in my own kitchen. I just love it when I am able to do something from anything!
However, it becomes a "problem" sometimes when I don't take notes of what I have done. The moment the kids ask for a repeat of the dish, I am at a lost. I am unable to repeat the taste of what I have done previously. But luckily these days, I have learned to take down notes. I am now able to pass on to others, especially to my two older kids my very own recipes.
I find Italian pasta very easy to prepare. Here's one recipe that I want to share with you.
PASTA WITH HUNGARIAN SAUSAGE, BASIL & BELL PEPPERS
Ingredients:
400 g. spaghetti, cooked as directed
1/4 cup olive oil
hungarian sausage, sliced
1/2 head chopped garlic
2 pcs. sliced red onions
3 pcs. bell pepper strips
5 pcs. tomatoes, seeded and cubed
1 tbsp. chopped fresh basil leaves
1 tsp. fine salt
Procedure:
1. Cook pasta as directed.
2. Saute hungarian sausage until cooked using 1 tbsp olive oil. Darin from oil. Set aside
3. Pour remaining oilive oil with the oil used for the sausage. Cook garlic until light brown in the same oil used for sausage.
4. Add onion. Cook until opaque.
5. Add about a tsp of fine salt.
6. Add sausage, bell peppers. Cook until bell pepper has softened a bit.
7. Add tomatoes and basil. Mix.
8. When ready to serve. Mix cooked pasta with the sauce.
9. Serve with parmesan cheese.
Cooking Tips:
For best taste, do not substitute the olive oil with an ordinary cooking oil. Get the best brand that you can afford.
As much as possible use fresh basil. (I love basil and the flavor and smell it gives!)
Wednesday, March 3, 2010
Pata Tim
Pata Tim! It's one of those oriental dishes that makes me salivate.Hmmmm...
Long before I stumbled on the perfect Pata Tim recipe I'm about to share with you today (thanks to FOOD magazine!), I thought, whenever I eat this dish in restaurants, that it is probably difficult to prepare. But lo and behold! When I tried preparing this recipe, I found out, it's not difficult at all!
I'll tell you my little cooking secret.
Pata Tim is actually prepared in 4 stages. But I discovered based on my own experience that I can do it one stage at a time according to my convenient schedule.
So, let me give you the recipe and I'll insert my own cooking tips as I go along with the cooking procedure.
PATA TIM
Ingredients:
1 front pata, about 1 kilo
1 tbsp. soy sauce
1 tbsp. ginger extract
2 stems spring onions, chopped
oil for cooking
2 cups water
1 beef broth cube
1 tbsp. rice wine
1 tbsp cornstarch
1/2 cup water
1/3 cup sugar
2 tbsp. sesame oil
For the veggies-
1/2 cup butter
chinese pechay, sliced
carrot, cut into your desired design
red bell pepper, sliced
spring onions, sliced
Procedure:
1. Combine soy sauce, ginger extract and spring onions. Rub them on to the pata. Let stand at least for 1 hour.
Cooking Tip: You can do this the night before you plan to cook the Pata Tim.
2. In a wok, fry the pata in hot cooking oil until brown. When done, remove pata from wok and transfer it to a pressure cooker.
Beware: Do not overcook the pata to the point that the meat is already falling off from the bone. Keep it intact yet tender!
Cooking Tip: If you wish to stop here and continue for later, you can do so.
3. Pressure cook your fried pata in 2 cups of water, beef broth cube and rice wine. Cook until the meat is tender. Transfer the pata to a platter and reserve the sauce.
Cooking Tip: In many instances, this is actually the stage where I often "park" my cooking, and wait until we are about to serve the meal before I continue. That way, I always serve my Pata Tim hot, and the vegetables are not overcooked.
4. Dissolve cornstarch in the 1/2 cup water. Add to the reserved sauce of the cooked pata.
5. In a separate pan, combine sugar and sesame oil and heat until sugar is dissolved. Add to the cornstarch mixture. Heat in a saucepan, stirring constantly until smooth and thick.
6. Pour sauce over pata before serving.
7. Cook the vegetables. Stir fry the vegetables over heated butter. Put the carrots first followed by bell pepper, pechay and then the spring onions. Serve as side dish to the Pata Tim.
Cooking Tip: I like serving the vegetables laid underneath the pata and on the sides of the serving plate. Choose a nice serving dish. It would make your Pata Tim look more palatable!
Wheeew! Just sharing this with you makes me crave for Pata Tim!
This recipe yields 6 servings.
Long before I stumbled on the perfect Pata Tim recipe I'm about to share with you today (thanks to FOOD magazine!), I thought, whenever I eat this dish in restaurants, that it is probably difficult to prepare. But lo and behold! When I tried preparing this recipe, I found out, it's not difficult at all!
I'll tell you my little cooking secret.
Pata Tim is actually prepared in 4 stages. But I discovered based on my own experience that I can do it one stage at a time according to my convenient schedule.
So, let me give you the recipe and I'll insert my own cooking tips as I go along with the cooking procedure.
PATA TIM
Ingredients:
1 front pata, about 1 kilo
1 tbsp. soy sauce
1 tbsp. ginger extract
2 stems spring onions, chopped
oil for cooking
2 cups water
1 beef broth cube
1 tbsp. rice wine
1 tbsp cornstarch
1/2 cup water
1/3 cup sugar
2 tbsp. sesame oil
For the veggies-
1/2 cup butter
chinese pechay, sliced
carrot, cut into your desired design
red bell pepper, sliced
spring onions, sliced
Procedure:
1. Combine soy sauce, ginger extract and spring onions. Rub them on to the pata. Let stand at least for 1 hour.
Cooking Tip: You can do this the night before you plan to cook the Pata Tim.
2. In a wok, fry the pata in hot cooking oil until brown. When done, remove pata from wok and transfer it to a pressure cooker.
Beware: Do not overcook the pata to the point that the meat is already falling off from the bone. Keep it intact yet tender!
Cooking Tip: If you wish to stop here and continue for later, you can do so.
3. Pressure cook your fried pata in 2 cups of water, beef broth cube and rice wine. Cook until the meat is tender. Transfer the pata to a platter and reserve the sauce.
Cooking Tip: In many instances, this is actually the stage where I often "park" my cooking, and wait until we are about to serve the meal before I continue. That way, I always serve my Pata Tim hot, and the vegetables are not overcooked.
4. Dissolve cornstarch in the 1/2 cup water. Add to the reserved sauce of the cooked pata.
5. In a separate pan, combine sugar and sesame oil and heat until sugar is dissolved. Add to the cornstarch mixture. Heat in a saucepan, stirring constantly until smooth and thick.
6. Pour sauce over pata before serving.
7. Cook the vegetables. Stir fry the vegetables over heated butter. Put the carrots first followed by bell pepper, pechay and then the spring onions. Serve as side dish to the Pata Tim.
Cooking Tip: I like serving the vegetables laid underneath the pata and on the sides of the serving plate. Choose a nice serving dish. It would make your Pata Tim look more palatable!
Wheeew! Just sharing this with you makes me crave for Pata Tim!
This recipe yields 6 servings.
Saturday, January 30, 2010
Baon Recipes: A Fish Recipe and a Beef Recipe
As a mother, I am meticulous about the food my children eat. So, normally I personally prepare their baon (packed lunch) for school.
However, I don't like sending them baon (packed meal) out of what we have for breakfast. Thus, I always have freshly cooked dish for them everyday.
Of course, the same dish becomes our lunch at home. That saves me time for other things that need to be done in the house since the lunch dish is already cooked early in the morning.
Here are two recipes which I found in a magazine way back in 2000. My kids like them that they have become "regulars" in our menu whether for baon (packed meal) or for regular meal.
BANGUS ALA POBRE
Ingredients:
4 pcs Bangus, daing style cut 1 1/2 tbsps Steak Sauce/ Knorr seasoning
1/2 cup vinegar 4 tbsps Garlic, minced
1/4 cup Worcestershire sauce 1 tbsps salt
Oil for frying
Salsa:
4 Tomatoes, sliced
1 Onion, diced
1 tbsp Worcestershire sauce
1/8 tsp salt
Pinch of salt
Procedure:
Place fish, vinegar, Worcestershire sauce, steak sauce, garlic, salt and pepper in a plastic bag. Tie the end and let stand for an hour or so. In a frying pan, fry marinated fish (one at a time) in hot oil over medium heat.
For the salsa: Mix all ingredients until well blended. Serve on the side.
SALPICADO ROYALE
Ingredients:
200g. beef tenderloin, cut into strips
2 tbsps. Worcestershire sauce
1 tsp. salt
½ tsp. pepper
2 tbsps. Red and green bell pepper, cut into strips
7 button mushrooms, quartered
1 tsp. olive oil
2 tsps. Butter
1 tbsps. Garlic, minced
dash of hot sauce
Procedure:
1. Mix beef, Worcestershire sauce, salt, pepper, red & green bell peppers and mushrooms in a bowl. Let stand for 5 minutes.
2. Heat oil and butter over medium heat. Saute garlic until fragrant.
3. Add in beef mixture and cook just until beef is done.
4. Season with hot sauce.
5. Serve on a hot plate.
Recipe Source: Family Reader, April 2000 issue
==========
Feel free to add/minus the seasonings according to your taste. For the worcestershire sauce, choose the best brand that you can afford. Quality matters.
Enjoy!
However, I don't like sending them baon (packed meal) out of what we have for breakfast. Thus, I always have freshly cooked dish for them everyday.
Of course, the same dish becomes our lunch at home. That saves me time for other things that need to be done in the house since the lunch dish is already cooked early in the morning.
Here are two recipes which I found in a magazine way back in 2000. My kids like them that they have become "regulars" in our menu whether for baon (packed meal) or for regular meal.
Ingredients:
4 pcs Bangus, daing style cut 1 1/2 tbsps Steak Sauce/ Knorr seasoning
1/2 cup vinegar 4 tbsps Garlic, minced
1/4 cup Worcestershire sauce 1 tbsps salt
Oil for frying
Salsa:
4 Tomatoes, sliced
1 Onion, diced
1 tbsp Worcestershire sauce
1/8 tsp salt
Pinch of salt
Procedure:
Place fish, vinegar, Worcestershire sauce, steak sauce, garlic, salt and pepper in a plastic bag. Tie the end and let stand for an hour or so. In a frying pan, fry marinated fish (one at a time) in hot oil over medium heat.
For the salsa: Mix all ingredients until well blended. Serve on the side.
Ingredients:
200g. beef tenderloin, cut into strips
2 tbsps. Worcestershire sauce
1 tsp. salt
½ tsp. pepper
2 tbsps. Red and green bell pepper, cut into strips
7 button mushrooms, quartered
1 tsp. olive oil
2 tsps. Butter
1 tbsps. Garlic, minced
dash of hot sauce
Procedure:
1. Mix beef, Worcestershire sauce, salt, pepper, red & green bell peppers and mushrooms in a bowl. Let stand for 5 minutes.
2. Heat oil and butter over medium heat. Saute garlic until fragrant.
3. Add in beef mixture and cook just until beef is done.
4. Season with hot sauce.
5. Serve on a hot plate.
Recipe Source: Family Reader, April 2000 issue
==========
Feel free to add/minus the seasonings according to your taste. For the worcestershire sauce, choose the best brand that you can afford. Quality matters.
Enjoy!
Friday, January 22, 2010
Filipino Breakfast Recipes and Some Business Ideas
Here are two popular Filipino breakfast recipes which we normally buy ready made from the grocery store but these are actually so easy to make.
These Filipino breakfast recipes can also be a source of business income if you wish to earn extra. I'm giving you here volume recipes which you can pack in small batches for resale or for your own consumption.
Here they are:
BEEF TAPA
Ingredients:
4-1/2 kls. beef sirloin, sliced tapa style
Marinade:
1 can 46 oz. Pineapple Juice, unsweetened
1-1/2 tbsp. Sugar
5 heads(125g) garlic, crushed
5 tbsp iodized fine salt
or 1 cup rock salt
2-1/2 tsp pepper
2-1/2 c. oil (for frying)
Procedures:
1. Combine all ingredients for marinade.
2. Marinate beef for 1 hour or overnight.
3. Drain. Fry in oil until cooked.
The recipe above will yield 3.5 Kls cooked tapa. Good for 50 servings.
PORK TOCINO
Ingredients:
4-1/4 kls. pork pigue, sliced according to your desired thickness
Marinade:
2-3/4 cups brown sugar
1/2 tbsp iodized fine salt
or 1-1/2 tbsp rock salt
1 tsp pepper
6-1/2 cups Pineapple juice, unsweetened
1 cup Banana catsup
1/3 cup oil (for frying)
Procedures:
1. Pound the meat to flatten.
2. In a bowl, mix all ingredients for marinade.
3. Marinate pork overnight. Keep in the refrigerator.
4. Drain meat before cooking. Fry in oil.
5. Slice into thin strips. Serve.
This will yield to about 3 kls. cooked tocino or good for 50 servings.
Note: Based on your desired yield, you may reduce or increase the volume of the meat as required in the recipes and the ingredients accordingly.
Prepare the recipe the day before and viola! You have a fresh home-cooked breakfast meal. Your children will love you more for preparing them healthy home-cooked breakfast!
These Filipino breakfast recipes can also be a source of business income if you wish to earn extra. I'm giving you here volume recipes which you can pack in small batches for resale or for your own consumption.
Here they are:
BEEF TAPA
Ingredients:
4-1/2 kls. beef sirloin, sliced tapa style
Marinade:
1 can 46 oz. Pineapple Juice, unsweetened
1-1/2 tbsp. Sugar
5 heads(125g) garlic, crushed
5 tbsp iodized fine salt
or 1 cup rock salt
2-1/2 tsp pepper
2-1/2 c. oil (for frying)
Procedures:
1. Combine all ingredients for marinade.
2. Marinate beef for 1 hour or overnight.
3. Drain. Fry in oil until cooked.
The recipe above will yield 3.5 Kls cooked tapa. Good for 50 servings.
PORK TOCINO
Ingredients:
4-1/4 kls. pork pigue, sliced according to your desired thickness
Marinade:
2-3/4 cups brown sugar
1/2 tbsp iodized fine salt
or 1-1/2 tbsp rock salt
1 tsp pepper
6-1/2 cups Pineapple juice, unsweetened
1 cup Banana catsup
1/3 cup oil (for frying)
Procedures:
1. Pound the meat to flatten.
2. In a bowl, mix all ingredients for marinade.
3. Marinate pork overnight. Keep in the refrigerator.
4. Drain meat before cooking. Fry in oil.
5. Slice into thin strips. Serve.
This will yield to about 3 kls. cooked tocino or good for 50 servings.
Note: Based on your desired yield, you may reduce or increase the volume of the meat as required in the recipes and the ingredients accordingly.
Prepare the recipe the day before and viola! You have a fresh home-cooked breakfast meal. Your children will love you more for preparing them healthy home-cooked breakfast!
Monday, January 11, 2010
A New Twist to the Pork Barbecue, Pinoy Style = Ala Rack's
I hope you like the Pork Barbecue recipe I shared earlier.
Of course you may always substitute the pork with chicken or any meat of your choice if you don't like pork.
Warning on the use of sugar: It will easily burn your barbecue. So, regulate your fire/stove. In my case, I like cooking my barbecue over charcoal fire. And, I only use half of the sugar in the recipe. Occasionally I substitute sugar with honey.
Please feel free to adjust the seasonings according to your taste. That's the beauty of cooking!
When we were staying in Manila some years ago, I used to love the barbecue of Rack's, a very popular restaurant there. I have often wondered how they prepared their babyback ribs barbecue- so tender and delicious!
With the Pork Barbecue recipe, I tried experimenting with it. This is my version of Rack's tender and delicious babyback ribs barbecue!
Pork Barbecue Ala Rack's (My version!)
1.I usually substitute the pork kasim or lomo with special ribs, cut into my desired size.
2. Wash, and pressure cook the ribs with enough water and some salt just until tender when the meat still sticks with the bone without falling off.
3. Drain and cool.
4. Mix the pressure cooked meat with the marinade sauce. Leave overnight.
5. Grill just until it browns the meat. Brush with the marinade.
6. Serve!
Yummy!!!
For more barbecue recipes, click here.
P.S.
Sometimes, I marinate the ribs first before I pressure cook them. I cook the left over marinade as instructed and brush it on the ribs while grilling them.
Try it and decide which way appeals to you the most. Enjoy cooking!
P.S. 2
If you like my blog, please be a fan. Just look for the Followers label, click on the Follow link found under it and register. Thanks!
Of course you may always substitute the pork with chicken or any meat of your choice if you don't like pork.
Warning on the use of sugar: It will easily burn your barbecue. So, regulate your fire/stove. In my case, I like cooking my barbecue over charcoal fire. And, I only use half of the sugar in the recipe. Occasionally I substitute sugar with honey.
Please feel free to adjust the seasonings according to your taste. That's the beauty of cooking!
When we were staying in Manila some years ago, I used to love the barbecue of Rack's, a very popular restaurant there. I have often wondered how they prepared their babyback ribs barbecue- so tender and delicious!
With the Pork Barbecue recipe, I tried experimenting with it. This is my version of Rack's tender and delicious babyback ribs barbecue!
Pork Barbecue Ala Rack's (My version!)
1.I usually substitute the pork kasim or lomo with special ribs, cut into my desired size.
2. Wash, and pressure cook the ribs with enough water and some salt just until tender when the meat still sticks with the bone without falling off.
3. Drain and cool.
4. Mix the pressure cooked meat with the marinade sauce. Leave overnight.
5. Grill just until it browns the meat. Brush with the marinade.
6. Serve!
Yummy!!!
For more barbecue recipes, click here.
P.S.
Sometimes, I marinate the ribs first before I pressure cook them. I cook the left over marinade as instructed and brush it on the ribs while grilling them.
Try it and decide which way appeals to you the most. Enjoy cooking!
P.S. 2
If you like my blog, please be a fan. Just look for the Followers label, click on the Follow link found under it and register. Thanks!
Sunday, January 10, 2010
Reason For This Blog and a Pork Barbecue Recipe, Pinoy Style
Hi!
I have always wanted to put my collection of recipes in a document but have not actually found the time to do so. Actually, I also did not exactly know how to do it except to write all the recipes I have tried cooking and wanted to try in a notebook and some on index cards. Otherwise, I simply bought some cookbooks and/or food magazines and referred to them whenever I wanted to cook something.
Finally, I have learned how to blog, and have found this avenue a very fitting way of documenting my collection of recipes both Filipino foods and international. I hope you'll find my collection worth referring to.
The recipes I'll be sharing here with you are not necessarily my own. I have learned of them through cookbooks, food magazines, my mom and from other people. But what makes these recipes different perhaps from their sources is my own personal touch whenever I tried cooking them myself.
Through the years I've learned that COOKING is an ART. There is actually no rigid rule in cooking. The only guide you are to follow in cookingis your taste buds and those who's gonna eat what you have cooked, and for you to ensure that your food is safe for eating.
But it's different in baking. Baking requires exact measurement of ingredients. I'll talk about baking in later posts...
By the way, between baking and cooking, I like baking more. But as a mother, cooking is indispensable... Thus, expect that here, I'll also be sharing some recipes and cooking tips on baking.
So... for my initial salvo, let me share with you a recipe for pork barbecue. The Filipinos love their food with a hint of sweetness and saltiness, thus, this barbecue recipe. My family loves this recipe a lot.
PORK BARBECUE (recipe from The Best of FOOD Magazine)
Ingredients:
2 cups white sugar (reduce sugar if you prefer less sweet taste)
1/2 cup soy sauce
1 head garlic, chopped
1/2 bottle (320 grams) or about 1/2 cup+2 tbsp. banana catsup
2 tbsp fresh calamansi juice
3/4 cup clear soft drink (ex. Sprite or 7-up)
1 kilo pork kasim or lomo (I personally prefer special ribs), cut into 1-inch pieces
Optional:
2 tbsp. banana catsup
Directions:
1. In a large bowl, combine all the ingredients except for the pork meat and the optional ingredient. Mix well.
2. Marinate pork pieces in this mixture for at least 3 hours or overnight in the refrigerator.
3.Heat grill to medium-low. Drain pork pieces and reserve marinade.
4. If using kasim or lomo, thread the pork pieces into skewers and cook over grill.
5.In a medium saucepan, heat reserved marinade to boiling. Brush barbecue with marinade when almost cooked.
Note: Extra marinade can be served as sauce. Add the 2 tbsp. banana catsup and reheat. Stir until smooth.
6. Serve. (I like serving my pork barbecue with atchara/pickled papaya.)
Until next post... God bless!
I have always wanted to put my collection of recipes in a document but have not actually found the time to do so. Actually, I also did not exactly know how to do it except to write all the recipes I have tried cooking and wanted to try in a notebook and some on index cards. Otherwise, I simply bought some cookbooks and/or food magazines and referred to them whenever I wanted to cook something.
Finally, I have learned how to blog, and have found this avenue a very fitting way of documenting my collection of recipes both Filipino foods and international. I hope you'll find my collection worth referring to.
The recipes I'll be sharing here with you are not necessarily my own. I have learned of them through cookbooks, food magazines, my mom and from other people. But what makes these recipes different perhaps from their sources is my own personal touch whenever I tried cooking them myself.
Through the years I've learned that COOKING is an ART. There is actually no rigid rule in cooking. The only guide you are to follow in cookingis your taste buds and those who's gonna eat what you have cooked, and for you to ensure that your food is safe for eating.
But it's different in baking. Baking requires exact measurement of ingredients. I'll talk about baking in later posts...
By the way, between baking and cooking, I like baking more. But as a mother, cooking is indispensable... Thus, expect that here, I'll also be sharing some recipes and cooking tips on baking.
So... for my initial salvo, let me share with you a recipe for pork barbecue. The Filipinos love their food with a hint of sweetness and saltiness, thus, this barbecue recipe. My family loves this recipe a lot.
PORK BARBECUE (recipe from The Best of FOOD Magazine)
Ingredients:
2 cups white sugar (reduce sugar if you prefer less sweet taste)
1/2 cup soy sauce
1 head garlic, chopped
1/2 bottle (320 grams) or about 1/2 cup+2 tbsp. banana catsup
2 tbsp fresh calamansi juice
3/4 cup clear soft drink (ex. Sprite or 7-up)
1 kilo pork kasim or lomo (I personally prefer special ribs), cut into 1-inch pieces
Optional:
2 tbsp. banana catsup
Directions:
1. In a large bowl, combine all the ingredients except for the pork meat and the optional ingredient. Mix well.
2. Marinate pork pieces in this mixture for at least 3 hours or overnight in the refrigerator.
3.Heat grill to medium-low. Drain pork pieces and reserve marinade.
4. If using kasim or lomo, thread the pork pieces into skewers and cook over grill.
5.In a medium saucepan, heat reserved marinade to boiling. Brush barbecue with marinade when almost cooked.
Note: Extra marinade can be served as sauce. Add the 2 tbsp. banana catsup and reheat. Stir until smooth.
6. Serve. (I like serving my pork barbecue with atchara/pickled papaya.)
Until next post... God bless!
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