Grilled Peach & Cinnamon Crumble Ice Cream

here are probably one-hundred reasons why I love summer. We all have our own list, but many of those favorite things can be found shared amongst most–if not all–of us.  Probably in the top ten for many of us–especially down here in the south–is finding a way to incorporate grilling into all of our meals. It’s the time spent outdoors, in the beautiful summer weather, with those great friends and neighbors talking about nothing or everything around cold drinks and delicious food that manages to epitomize the summer experience. Grilling is summer; it’s time spent with with the best people in the world; it’s typically the indicator of a good story.

So it’s no surprise then that I am doing my best to cook a lot outside on my grill (whether it be my gas grill, my charcoal grill, or my smoker). The meal I prepared tonight is no exception. In fact even the dessert manages to spend sometime on the grill. Many of you have probably already guessed, grilled peaches, but you’re only half right. Tonight to end a delicious summery meal of grilled rosemary and citrus chicken with cast iron skillet corn bread and corn chowder, I made a grilled peach and cinnamon ice cream. Yep. Grilled peaches, in ice cream. Oh, and by the way, this ice cream will become your summer favorite. I can assure you of that.
So, if you don’t have an ice cream maker then stop what you are doing–actually don’t stop, finish reading this, then stop–and go buy an ice cream maker to try this recipe. Even if you return the ice cream maker after making this one ice cream flavor, it will be well worth your time. If you have an ice cream maker, then I’m sure you’re already digging through the cabinet for your own.
Now obviously there is some grilling that needs to be done for this recipe, and that isn’t a step you see often with making ice cream, especially since everything needs to be chilled. The peaches can still be grilled just before you prepare the mixture to chill. And it really doesn’t add much time at all. It is so worth it! You might be thinking, “ok you lost me at getting my grill set up in the morning,” but you shouldn’t be! This is delicious. You must try it!
Without further talk, I introduce to you this summer’s best ice cream recipe.

Ingredients:
6 peaches
1/4 cup brown sugar
1 tablespoon cinnamon
1/4 cup honey
6 egg yolks
9 oz sugar
2 cups half and half
1 1/2 cup heavy cream
2 teaspoons vanilla
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup flour
1 tablespoon cinnamon
4 tablespoons melted butter
Instructions:
After running the mixture through the ice cream maker, place the ice cream straight into the freezer. Place the containter at the lowest possible point in your freezer and set your temperature to as low as you are willing. Let it finish freezing for a least several hours. I keep my freezer at -8F.
First, you will need to grill and prepare the peaches. After grilling, half will be pureed for the base of the ice cream, and the other half will be cut up and introduced towards the end of freezing.
1. Heat grill on high heat.
2. Cut each peach in half and remove the pit.
3. Pour the honey on one plate. Mix the sugar and cinnamon on another plate. Dip each peach (cut side down) first in the honey, and then in the sugar mix.

4.  Place each peach cut side down and cook for three to four minutes. turn it over and grill the uncut side for another three to four minutes
5. Remove the peaches from the grill and let cool.

6. Once cool enough to work with take half and place in a food processor or blender. Chop the other half (six halves of peaches) and place in the refrigerator.
7. Process the alotted peaches in the blender, skin and all until smooth but not runny or overly liquidy.
Now you will need to prepare the base of the ice cream.
1. Whip the egg yolks until pale yellow. Slowly add the sugar. Once the sugar is completely added, pour in the grilled peach puree.
2. In a large pot over medium heat, bring the cream and half and half to the point just before a simmer (the liquid will begin to steam at this point).
3. While mixing, slowly add the milk mixture to the egg yolk mixture. Start with a few drops and slowly increase to a small stream. Slowly add half the liquid.
4. Add the now tempered yolk mixture into the pot with the rest of the milk and cream. Heat over medium heat for just three to five minutes. Be carful not to bring the liquid to a boil! This will scramble the egg yolks, and that doesn’t make for good ice cream.
5. Remove the mixture from the heat and mix in the vanilla.  Refrigerate at least four hours until it is very chilled. This also gives the flavors time to settle and meld.
An hour before you begin freezing the ice cream  make the cinnamun crumble chunks. After baking toss them into the freezer until just before mixing into the ice cream.
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Mix the brown sugar, sugar, flour, cinnamon, and butter in a bowl. Mix until it just comes together.
3. Make small clumps in your hand and spread the mixture the baking sheet.
4. Bake for fifteen to twenty minutes, or until just brown.
5. Take out of the oven and place in the freezer.

Now to prepare the ice cream for freezing in the ice cream maker. When beginning to freeze the ice cream you’ll want to follow your ice cream maker’s instructions. Add the chopped peach bits and cinnamon crumbles (if you are adding them) in the last two minutes. I use the ice cream maker on a KitchenAid stand mixer. It took 20 minutes to come to a good consistency; I added the fruit and crumble at 18 minutes.

Remember, when making homemade ice cream, you can expect it to last about a week–that is if you don’t eat it all before then. Also, let it sit out a few minutes to let the ice cream soften slightly. This will make it easier to scoop, and that much more tasty!

Enjoy!

-------Not a filipino recipe-----------

Sweet and spicy tofu

Sweet  and spicy tofu

is a quick, healthy, and delicious dish. It can be  thrown together in a matter of minutes. When making this dish be sure to  use a good, extra firm tofu. Spending a little bit of extra will pay  off in the end as the fried tofu will be firm and rich. Make sure that  you don’t over fry the tofu as it will become too crunchy. When dredging  the tofu in cornstarch, you can do it batches, and don’t hesitate to  use your hands to make it faster. As a substitute for the sugar, you can  use honey to make it healthier. You can replace the hot pepper flakes  with fresh chopped red chili. When frying the tofu, unless you have it  drained very well, you may want to place a lid over the pan to prevent  any oil from splashing back on you. To make it healthier, you can use  coconut oil, peanut oil, or canola oil. We tried it with olive and it  works great. This dish is great for any occasion. You can serve it up as  a finger food, appetizer, with rice, or with you main dish. Make this  today. Your family and friends will love it.

Ingredients 

300g extra firm tofu

1 tsp of sesame oil

2 tbsp of water

1 tbsp of soy sauce

1 tsp of vinegar

1 tbsp of hot pepper flakes

3 tbsp of granulated sugar

1 thumb size ginger, minced

2 cloves of garlic, crushed

spring onions

vegetable oil

Directions

Directions

    Pat the tofu dry using a paper towel. Make sure there is as little water as possible left in it.Cut the tofu into cubes. Dredge it in corn starch, making sure it is coated on all sides.


    Add vegetable oil to a preheated pan. Use about 1/4 of a cup depending on the size of the pan. Place the tofu in and fry it in batches, over medium heat, until it’s golden brown.


    Once it’s golden brown, remove it from the pan, and set it aside on a plate lined with a paper towel.

 
 Make the sauce by adding the sugar, sesame oil, chopped garlic, ginger, chili flakes, brown sugar, water, and vinegar to a saucepan. Over medium low heat, simmer the sauce until it becomes bubbly. Set it aside.


    Now, place the fried tofu on a plate or platter and pour the sauce over. Sprinkle it with some chopped spring onions and sesame seeds. Serve and enjoy your sweet and spicy tofu. Enjoy!

Caldereta 2

Caldereta 2

Yield: 4 servings
Ingredients
2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 
3 tbsp Distilled white vinegar 
1 1/4 tsp Salt 
Freshly ground black pepper 
4 tb Olive oil 
3 Whole dried hot red chilies 
5 Garlic cloves, peeled and -minced 
1 lg Onion, peeled and minced 
1 t Whole black peppercorns 
1 Two-inch cinnamon stick 
2 Bay leaves 
4 tsp Tomato paste 
2 midsize Potatoes 
1/2 lg Red bell pepper 
8 Whole stuffed green olives 

Directions
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. 
In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chilies. Stir for a few seconds or until they swell and darken. Remove chilies with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. 

Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. 

Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chilies, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. 

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.  

Caldereta 1

             Caldereta 1

1 Kilo goats meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onions
Slices of hard boiled eggs
Meat stock or water
6 tomatoes sliced
Paprika, salt and pepper to taste
Liver mixture
1 cup sweet peas
Slice pimientos morones
1/2 cup chopped ham

INSTRUCTIONS

Heat the fat, and brown the garlic. Remove the garlic and sauté the onion and tomatoes, then add the meat and seasonings.

When partly cooked transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender.

Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to thicken the gravy. Add pimientos, peas and ham. Serve hot and garnish top with slices of hard boiled eggs and chopped ham.1

COOKING/PREPARATIONS TIME: 1/2 TO 2  

Chicken Pastel Recipe

Chicken Pastel Recipe

Estimated cooking time for this chicken recipe: 1.5 hours

Chicken Pastel Ingredients: 
One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste
Pie Crust
2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water


Chicken Pastel Cooking Instructions:

• In a bowl, marinate chicken lemon juice and soy sauce for an hour. 
• In a skillet, melt margarine and brown chicken, set aside. 
• Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste. 
• Transfer to a baking dish. 
• Pre-heat oven to 450 degrees Fahrenheit. 
• On a bowl, combine the flour, salt, cold water and oil. Mix into a ball. 
• On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry. 
• Punch small holes on the pastry to let out steam during baking then brush with beaten egg. 
• Bake until golden brown (about 15 minutes).

Chopsuey Recipe

Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.


Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

                                                                          Chopsuey Cooking Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. 
• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. 
• Salt and pepper to taste. 
• Serve hot with rice.

Pancit Miki

Ingredients :

• 1/2 lb. Chinese egg noodles
• 2 pcs. dried mushrooms, soaked in water for about 30 minutes
• 4 tbsp. canola oil
• 1 egg, slightly beaten
• 1/4 lb. lean pork, cut into strips
• 1 tbsp. patis (fish sauce)
• 1 tbsp. cornstarch
• 1/4 lb. bean sprouts
• 1 tbsp. soy sauce
• 1/2 cup chicken stock
• 1/4 cup minced green onions, for garnish

Cooking Procedures :

1. Cook noodles according to package directions.  Drain.  Stir in 1 tbsp. cooking oil to keep noodles from sticking together.  Transfer to a serving platter.  Keep noodles warm by tenting it with foil.
2. Heat 1 tbsp. oil in a skillet, make a thin omelet of the egg.  Cut it into strips.  Set aside.  Drain mushrooms, discard tough stems, and slice thinly.  Set aside.
3. Combine pork, patis and cornstarch.  Heat 2 tbsp. of the oil in a skillet and stir coated pork pieces in oil over medium heat.  Cook until pork is firm.
4. Add bean sprouts, sliced mushrooms, soy sauce and chicken stock.  Stir and cook for 3-5 minutes, or until bean sprouts are done.  Remove from heat.
5. Pour vegetables-meat mixture over cooked noodles in serving platter.  Garnish with fried egg strips and minced green onions.
6. Makes 4 servings.

Pancit Canton

Pancit Canton or Lo Mein in chinese is another filipino dish with Chinese origin. This pansit recipe becomes one of the traditional Filipino noodle dish that pinoy loves to cook in any special occasions. The pansit canton recipe is mostly compose of mixed vegetables, egg noodles, pork, shrimp and chicken.

Ingredients :

• 1/2 lb. shrimps
• 1 eggwhite
• 2 tbsp. cornstarch
• 2 chicken breast, deboned
• 3 tbsp. oil
• 3 cloves garlic, crushed
• 1 onion, chopped
• 2 pcs. chicken liver, cooked and sliced (optional)
• patis (fish sauce), salt, pepper and soy sauce, to taste
• 1-1/2 cups chicken broth
• 1 head cauliflower, cut into floweretes
• 1/4 cup snow peas
• 1/3 cup leeks
• 1 small carrot, cut into rounds
• 2 tbsp. cornstarch, dispersed in
• 1/4 cup water
• 1 package canton noodles

Cooking Procedures :

1. Peel shrimps leaving the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice chicken breast into strips and coat with cornstarch.  Set aside.
2. In a wok (or large frying pan), heat oiland sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Makes 4-6 servings.

Pancit Palabok

Pancit Palabok is another Filipino noodle dish with a Chinese origin. It’s called palabok because of the bright colored orange shrimp-flavoured thick sauce covered the thin rice noodles. Then, it has a toppings of  chopped green onions, fried garlic, cut wedges of hard-boiled eggs, pieces of chicharon (pork crackling), cubed tokwa (beancurd), cooked prawns and pork, flaked tinapa (smoke fish) and finally finished it with squeeze calamansi juice all over.

Wow, yummy!
Ingredients :

• 8 cups water
• 1 cup mongo sprouts
• 1 lb. pancit bihon (rice noodles) or palabok noodles

Palabok Sauce

• 1/4 cup atsuete (annatto) seeds, soaked in
• 1/4 cup water
• 2 cups shrimp juice
• 6 tbsp. all-purpose flour
• 1/2 cup water
• salt and pepper,to taste

Toppings

• 1 cup cooked pork, cut into strips
• 2 pcs. fried tokwa (beancurd), cubed
• 1/2 cup flaked tinapa (smoked fish)
• 1/2 cup pounded chicharon (pork cracklings)
• 2 eggs, hard-boiled and sliced into wedges
• 1/2 cup shrimps, boiled and shelled
• 1/2 cup finely chopped green onions, to garnish
• 1 tbsp. fried garlic, to garnish
• kalamansi (Philippine lemon)

Cooking Procedures :

1. Boil water in a pot.  Place mongo sprouts in a strainer and then add the noodles.  Drop strainer into boiling water.  Cook sprouts and noodles until soft.  Drain well.  Pour noodles with sprouts in a large platter.
2. Prepare palabok sauce: Strain atsuete water.  Add to shrimp juice and cook in a saucepan.  Disperse flour in water and add to the pan.  Bring to a boil and stir constantly.  Season to taste.  Remove from heat and pour over cooked noodles.
3. Top with pork and tokwa.  Sprinkle with tinapa and chicharon.  Arrange egg slices and shrimps on top.  Garnish with green onions and fried garlic.  Serve with kalamansi.

Pancit Molo

Pancit Molo is a filipino recipe that makes you wonder why it was called pansit for term “pancit” or “pansit” means noodles but actually the dish didn’t use any ingredient of noodles in it’s recipe because it uses either wonton, soimai or molo wrappers. Also, most of the pancit recipe are dry while this pancit molo is a soup.

Ingredients :

• 1 pack molo (or siomai/wonton) wrappers

Filling

• 1/2 lb. ground pork
• 1/2 lb. shrimps, chopped
• 1 small singkamas (turnip), chopped finely
• 1 small carrot, chopped finely
• 1/2 tsp. ground pepper
• 1 tsp. salt
• 1 egg

Broth

• 2 tbsp. oil
• 3 cloves garlic, crushed
• 1 small onion, chopped
• 250 grams ground pork
• 100 grams sweet ham, chopped
• 100 grams shrimps, peeled
• 6 cups chicken broth
• salt and pepper, to taste
• chopped spring onions, to garnish
• fried garlic, to garnish

Cooking Procedures :

1. Mix all ingredients for the filling.  Get one molo wrapper and put a little filling in the center.  Fold the wrapper, to make the two ends meet to seal.  Repeat procedure to wrap all the fillings.  Set aside.
2. In a saucepan, heat oil.  Sauté garlic and onions.  Add in the pork, ham and shrimps.  Cook for a few minutes and then add the broth.
3. Bring to a boil and then drop in the stuffed molo wrappers.  Season to taste.  Cover and let it boil again.  Reduce heat and let it simmer for a few minutes.
4. Serve hot.  Topped with spring onions and fried garlic.
5. Makes 4-6 servings.

Bam-i (Pancit Bisaya)

Ingredients :

• 1 (2 lbs.) fryer chicken, cut up
• 1/2 cup dried tengang daga (black woodear mushroom)
• 8.8oz sotanghon noodles, soaked in water just to soften a little, drain
• 2 tbsp. canola oil
• 3 cloves garlic, crushed
• 1 onion, sliced
• patis (fish sauce), salt and pepper, to taste
• 1 pkg. (14oz) canton noodles
• 2 tbsp. minced cilantro
• 1 hard-cooked egg, sliced

Cooking Procedures :

1. Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.
2. Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.
3. Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.  Bring to a boil.
4. Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.  Check the doneness of the noodles (be sure not to overcooked and it will become soggy).
5. Garnish with slices of hard-cooked egg.
6. Makes 8 servings.

Pancit Bihon Guisado

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Pancit bihon or “Pansit” is a Chinese-Filipino food dish and one of the variety of Pancit Guisado recipes that I love to cook. This pansit bihon is the commonly requested recipe of my children specially my youngest daughter because she really love pancit or any noodle recipe.

Ingredients :

• 1 tbsp. cooking oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 large carrot, julienne
• 1 red bell pepper, julienne
• patis (fish sauce), salt, pepper and soy sauce to taste
• 2 cups chicken broth or water
• 1 cup cabbage leaves, cut into thin strips
• 1/2 lb. pancit bihon (rice sticks noodles)
• wedges of lemon or calamansi, for garnish

Cooking Procedures :

1. Rinse pancit bihon with tap water.  Drain.  Set aside.
2. Heat oil in a large skillet.  Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion.  Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers.  Stir-fry for a few minutes.
6. Add chicken broth or water.  Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles (“pancit”) are not yet cooked well.  You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat.  Mix well.
11. Serve with lemon wedges or calamansi.  Enjoy!

Adobong Kangkong (Water Spinach) Recipe

Adobong Kangkong (Water Spinach) is a vegetable dish that is made up of Kangkong Leaves which is prepared in Adobo way.In the Philippines, Kangkong easily grows in watery places either clean or dirty thus when buying this type of vegetable in the market, clean it thoroughly before including them in our Adobong Kangkong Recipe.
Ingredients :

• 2 tbsp. oil
• 4 cloves garlic, minced
• 100 g. pork, cut into 1/2 in. cubes
• 1 tbsp. all-purpose flour
• water (or broth)
• 2 tbsp. soy sauce
• 2 tbsp. vinegar
• pepper
• 2 bundles kangkong (water spinach), cut into 2 in. lengths

Cooking Procedures :

1. Heat oil in a wok (or a large frying pan). Sauté garlic.
2. Add pork and stir-fry until browned. Add flour and stir to combine.
3. Pour in enough broth (or water) to cook the pork.
4. Add soy sauce, vinegar and pepper. Bring to a boil.
5. Add kangkong (water spinach), cook just until wilted. Adjust soy sauce if needed according to your taste.
6. Remove from heat and serve.

Chili Con Carne I

Ingredients :

• 1 lb. ground beef
• 1 onion, chopped
• 1 green or red bell pepper, diced
• 1 can tomato sauce
• 1 bay leaf
• 1 tbsp. chili powder
• 1 (398 mL) can pork and beans
• salt and pepper, to taste

Cooking Procedures :

1. Brown beef in a pan over medium heat for about 4 to 6 minutes. Drain excess fat.
2. Add onion and green (or red, if using) pepper. Stir-fry for 2 minutes.
3. Pour in tomato sauce, add bay leaf and chili powder. Season with salt and pepper. Stir to blend well and simmer for a few minutes.
4. Add pork and beans. Mix well and cook for 5 minutes. Correct seasonings.
5. Remove from heat. Transfer to a serving dish. Serve hot.

Beef Curry

Ingredients :

• 1 lb. sirloin, sliced thinly into short strips
• 3 tbsp. butter (or margarine)
• 1 onion, thinly sliced
• 2 tbsp. flour
• 1 to 1-1/2 cup milk
• 1 tbsp. curry
• salt and pepper, to taste
• 1 tbsp. Worcestershire sauce
• hot fluffy rice

Cooking Procedures :

1. In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown. Transfer to a dish and set aside.
2. In the same pan, add onions and sauté until translucent. Add flour and stir with a whisk to blend. Slowly add milk, continously stirring until mixture is thick and smooth.
3. Stir in curry, salt and pepper, and Worcestershire sauce. Stir until well blended. Let simmer for about 3 to 5 minutes.
4. Add the meat back and cook just heated through for about a minute or two. Remove from heat. Serve over hot rice.

Crispy Pata (Deep-Fried Pork Leg)

Ingredients :

• 1 pork pata (pork leg), wash well
• 1 cup soda pop (Sprite or 7-up)
• water, for boiling
• coarse sea salt
• 1 tsp. peppercorns
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 tbsp. soy sauce
• 2 tsp. baking soda
• oil, for frying

Cooking Procedures :

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.
2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Menudo

Menudo is another type of Filipino recipe that is compose of a stew of pork meat and liver cubes with potatoes, carrots and tomato sauce. But we can also use Chicken meat instead of pork meat and add chickpeas (garbansos) in your vegetable mixture.
This recipe reminds me of my husband story of how he learned to cook this Filipino menudo. He told us that he loves to cook this recipe during his college days. He learned the recipe by watching one of the Filipino cooking show. He wrote the ingredients, run to the nearby market, then cook immediately for dinner before he forgets. He said that the first try taste good and then added variations in his next cooking.
Ingredients :

• 2 lb. pork belly, cut into cubes
• 1/2 lb. pork liver, cut into cubes
• 1/2 cup soy sauce
• juice of 1/2 lemon (or juice of 4 calamansi)
• 1/4 cup vegetable oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 2 cups tomato sauce
• 1 cup water
• 1 tsp. brown sugar
• 1 bay leaf
• 1 cup potatoes, diced
• 1 cup carrots, diced
• 1 cup red bell pepper, diced
• salt and pepper, to taste

Cooking Procedures :

1. In a large bowl, combine pork with soy sauce and lemon juice (or calamansi juice). Marinate for an hour in the refrigerator. Remove pork from marinade, reserving the liquid.
2. Heat oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside.
3. In the same pot, stir-fry the marinated pork; cook until lightly brown. Remove and set aside.
4. Sauté garlic and onions until fragrant and translucent. Add pork liver; stir-fry for 5 minutes. Return pork and accumulated juices to pot; stir to combine.
5. Add tomato sauce, water, brown sugar and bay leaf; stir. Bring to boil then allow to simmer for about 20 to 25 minutes or until pork and liver are tender.
6. Add potatoes and carrots; stir and cook until tender. Season with salt and pepper. Add diced red peppers then simmer for another 2 minutes. Transfer to a platter and serve hot.

Chayote Guisado / Sayote Guisado (Sautéed Chayote)

Chayote Guisado or Sayote Guisado (Sautéed Chayote) is another vegetable Filipino recipe that I love to cook.
Here in Canada, finding a Chayote is not that difficult because they are now commonly sold in most known grocery stores like No Frills, Price Choppers and FreshCo. But few year back, I can’t find any chayote in our local community and I have to drive an hour drive just to have it.
But recently, I was surprise to see chayote in most shelf to known large grocery store in town. Another funny thing was, the cashier didn’t know it’s name and it took her a long time to figure it out. She even call her co-employee for help and finally the chayote that we love was under squash-vegetable category and was called chayote squash.
Anyway, we’re glad that chayote vegetable is just a few minutes drive away.
Ingredients :

• 2 to 4 pieces chayote squash, pared, seeded and sliced
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp. patis (fish sauce)
• salt and pepper, to taste
• water

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Serve hot.

Munggo Guisado Recipe

Munggo Guisado is one of my favorite filipino food dishes. It has an inexpensive ingredients and lots of nutrients. Way back in the Philippines, I usually use ampalaya leaves for its green veggies but uses spinach as a substitute here in Canada.

In our family, I cook a variety of Filipino food dish in our table every week. My simple desire is to let my growing children love the taste of filipino dishes and a healthy one.

Ingredients :

• 1 cup munggo (mung beans)
• 3 cups water
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 pcs. Chinese sausage, cubed (optional)
• 2 cups water or broth
• 1 tbsp. patis (fish sauce)
• salt to taste
• 1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Pork Chop Suey

In the Philippines when we go to SM-Mall with my husband, We usually order chop suey whenever we have our dinner in a restaurant. My hubby loves vegetable dishes and I learn from him to like the taste of vegetable dishes. Well, this Pork Chopsuey is a Chinese dish that primarily compose of mixed vegetable with meat like fish, chicken, shrimp, beef and pork, plus an added extra flavor to complete the Filipino adapted recipe.
This Chopsuey recipe is one of the common dish that my Filipino family ate during meal time. We all love it.
Ingredients :

• 1/2 lb. pork, cut into thin strips
• 1 tsp. soy sauce
• 1 tsp. oyster sauce
• salt and pepper, to taste
• 1 tsp. cornstarch

• 1 to 1-1/2 cup chicken broth (or water)
• 2 tbsp. cornstarch
• 2 tbsp. oyster sauce
• 1/2 tsp. sugar

• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1-1/2 cup baby carrots, halved
• 3 stalks celery, cut diagonally into 1 inch long
• 1/2 cup chopped red bell pepper
• 15 to 20 pieces snow peas, trimmed
• 1 can slice mushroom, drained
• 1 can miniature cut cobs of corn, drained

Cooking Procedures :

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

Embutido Recipe (Filipino Style Meatloaf)

This Embutido recipe is a Filipino Style of Meatloaf. This filipino dish is well known in every filipino table during holidays and special occassion.

Embutido is one of my husbands favorite filipino food and whenever I cook this dish, he can consume the whole wrap in a single meal alone. My children also loves embutido especially the portion where the hard-boilded eggs and sausages are located. My husband usually help me in preparing this recipe specially the portion of wrapping the embutido with aluminum foil.
I usually served the embutido with our favorite sweet chili sauce and a ketchup for those who don’t like spicy in their meal.
Ingredients :

• 1 lb. ground pork
• 1/2 cup finely chopped carrots
• 1 cup (6 slices) finely chopped (sweet or cooked) ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 3 whole eggs
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• slices (wedges) of hard-cooked eggs (see recipe)
• slices (wedges) of Vienna sausage
• aluminum foil, 10″ x 12″ sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido.

Lechon Kawali Recipe

Lechon Kawali Recipe (Pan-Roasted Pork)

Lechon Kawali Recipe is my family’s favorite Filipino food dish. My son and daughters love them and of course my husband love them too. When they ate this Filipino dish, they asked for the sauce which is a mixture of vinegar and patis (for bisaya) or tuyo (for the tagalog) and add some garlic, it taste so good.

Anyways, hope you’ll enjoy this simple lechon kawali dish.

Ingredients :

Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

(Cooking Measurements)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Filipino Chicken Curry Recipe

This chicken curry recipe is made in Filipino style of cooking. This curry recipe is one of the filipino dish that we usually prepare in every birthdays and parties when we were still in the Philippines. And now, that we’re here in Canada, this chicken dish is still one of our favorites during special occasions or even just in our common meals because my family loves it. They said that when they start eating this chicken curry, you’ll feel a little burning sensation in their mouth and wow really spicy delicious.
Ingredients :

• 2-3 tbsp. oil
• 3 potatoes, peeled, quartered and fried
• 1 lb. chicken, cut into serving pieces
• 3 cloves garlic, minced
• 1 large onion, quartered
• 1 tbsp. patis (fish sauce)
• 3 tbsp. curry powder
• salt and pepper
• 1 cup water
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1-1/2” long
• 1 cup coconut milk or evaporated milk

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

Chili Crab

           Chili Crab

INGREDIENTS:

• 1 whole dungeness crab, steamed
• 5 tbsp ketchup
• 1 cup water
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 5 tbsp vegetable oil
• 5-7 cloves garlic, minced
• 2-3 tbsp chopped onion
• 1-1/2 tsp crushed red pepper flakes
• 1 tsp lime juice
• 1 egg beaten
• 4-5 green onions, minced

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PROCEDURE: Steam the crabs. Remove the cover and cut the body in half or into 4 pieces. Set aside.  In a bowl, mix together ketchup, water, cornstarch and soy sauce. Set aside. Heat oil in a skillet or pan. Fry garlic and onions. Add pepper flakes. Add the crabs and fry about 5 minutes. Stir in sauce mixture until the crabs are well coated. Cover and let simmer for few minutes. Stir in lime juice. Stir in beaten egg until it is fully cooked. Remove from heat and sprinkle with green onions. Serve and Enjoy!!!

Chicken and Pork Adobo

Chicken and Pork Adobo

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
h7alf teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil 
Directions
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.
Serve with rice.  

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Adobong Manok Sa Gata Recipe (Chicken Adobo in Coconut Milk) 

The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This one is a great example and it is one of my all time favorite comfort food. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used siling labuyo, or bird’s eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).

Estimated preparation and cooking time: 3 hours and 30 minutes

Makes 8 to 10 servings

Adobong Manok Sa Gata Ingredients:

* 1 1/2 lbs free-range chicken, cut in 8 portions
* 2 stalks lemongrass, pounded
* 2 tablespoons oil
* 2 tablespoons julienned gingerroot
* 1 medium red onion, chopped
* 3 garlic cloves, minced
* 1/4 cup white vinegar
* salt & freshly ground black pepper

* 800 ml of thick coconut milk (unfortunately light coconut milk doesn’t work well with this recipe. You can add more coconut milk i)
* 1 chili (your choice)
* 1 lb papayas, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bitterness)

Adobong Manok Sa Gata Cooking Instructions:

* In a large pot, sauté ginger, garlic, and lemon grass in oil.
* Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
* Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk.
* Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
* Add the slices of green papaya and the chili. When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling.
* Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
* Serve with lots of steamed rice.

Bulalo recipe

When it comes to this dish I just can’t get enough if it. There are so many variations when it comes to Nilagang Baka or Beef Soup Bones, but this one has to be one of my favorite ones.

Bulalo / Beef Shanks

Bulalo or Beef Shank is not the most healthy food among Filipino’s line of goodies, as a matter of fact, I would not suggest this dish if you are watching your calorie intake or advised by your doctor not to eat anything high in cholesterol.

However, if you are one of the lucky ones that do not have any diet restrictions, by all means enjoy this dish. Bulalo is ranked as one of the top Nilaga (boiled) dishes in the Philippines due to its rich taste and very satisfying broth. Unlike others, like Nilagang Baka of Beef Soup Bones, which are either too bony with not enough meat or too meaty with not enough bone. As we all know, meat that is cooked with bones in it tastes way better than it’s lean counterpart. Bulalo however differs from them. Bulalo or Beef Shank has a good sized bone as well as the meat part, and oh

yeah, the one that other Nilagang Baka does not have is the Marrow which is very flavorful and very delicious.

This is what really separates Bulalo from any other Nilaga. Anyway, Bulalo can be found in most upscale restaurants for the reason being that it is not the cheapest choice of meat in the Philippines.

Ingredients:

• 2-3 Lbs Beef shanks (about two medium pieces)
• 1 Tbs. Whole black peppercorns
• 2 Tbs. Patis (fish sauce)
• 1 large onion
• 3 Medium potatoes (halves)
• 2-3 Corn on the cob (halves)
• 12 cups water
• Calamansi for dipping sauce

Bulalo Ingredients

Cooking Process:

1. Rinse beef shanks before cooking. Bring water to a boil and then add beef shanks.
2. Bring water back to a boil and then skim off any scum that rises while the water starts to boil.
3. After skimming off the scum, you can go ahead and add the onions, peppercorns, and patis (fish sauce).
4. Let it cook for ten minutes, then add the corn, and bring it back to a boil. At this time, it should cook for twenty minutes.
5. After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes.
6. Then go ahead and add the bokchoy.
7. Cook the bokchoy for 2 minutes and remove the pot from the heat.
8. That is it, you’re done!

Serve Bulalo with Patis and Calamansi mixture for dipping sauce!