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Post by joes on Jun 22, 2006 19:03:44 GMT 8
well nothing beat the PINULPOG NA ASO!!!!!! hehehehehe!!!!! - ito ba yung delicacy where they put a dog in a sack, beat it up. make sure the bones are crushed, then chaka aadobohin? hhhhhmmmm. inhumane! hahahahaha.
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Post by ronaldarca on Jun 6, 2007 13:12:53 GMT 8
SWEET AND SOUR PORK
Ingredients: 1/2 c. all-purpose flour 2 eggs, slightly beaten 1/2 tsp. salt 1/2 k. lean pork, boiled until tender then cut into 1" cubes Cooking oil for frying 1/2 c. broth or water
1 c. pineapple chunks 6 pcs. sweet pickles, sliced 1 green pepper, diced 1 carrot, cut in rounds 1 clove garlic, chopped fine Sweet-sour sauce 1 tbsp. cornstarch dispersed in 1 tbsp. water
Procedure: Make a batter with flour, eggs and salt. Dip pork cubes in batter one at a time. Fry in hot cooking oil until golden brown. Remove and drain in absorbent paper. Return pork pieces to frying pan, add pineapple chunks, sweet pickles, green pepper, carrot, garlic and 1/2 cup broth. Cover and cook for 10 minutes. Prepare Sweet and Sour Sauce and pour in saucepan. Let boil uncovered for 5 minutes. Thicken with cornstarch. Serve hot.
SWEET AND SOUR SAUCE
1/2 C. sugar 1/2 c. water 1 tbsp. soy sauce 1 tsp. sauce 1/4 c. vinegar
Combine all ingredients.
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donfacundo
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Post by donfacundo on Jul 31, 2007 22:49:17 GMT 8
chef donfacundo's asian (fusion) seafood pasta
1 kg linguine 1/4 kg. cooked clams (halaan) 100 gm prawn or shrimp 100 gm tuna meat 50 gm lee kum kee oyster sauce 5 tbsp finely crushed garlic 100 gm white onion finely chopped 50 gm onion leeks brunoise cut 50 gm carrots brunoise cut 3 full tbsp pesto sauce fresh basil leaves chiffonade 5 tbsp white wine parmesan salt/pepper
cook pasta acdg to directions put under running water then put some oil as not to have them curdle set aside
saute onion FIRST then garlic (garlic cooks faster than onions) and that how the french do it put all seafoods put leeks and carrots deglaze with white wine put the oyster sauce put the pesto sauce put the parmesan put s/p add pasta and toss add fresh basil
adjust taste garnish with fresh basil and parmesan
note: sauce must not be runny. oyster sauce is salty (take time to pour)
homemade pesto sauce 5 heads garlic fine crushed 1 small pack fresh basil (farmers' market) parmesan cheese 50 ml olive oil 2 tbsp crushed pine nuts (can be substituted with almonds)
all seafood items can be substituted with something cheap linguine brand (de cecco/ barilla For those who can afford; italpasta for the not so afford) dried basil are discouraged but in case you cant find any, 2 parts dried= 1 part fresh)
claimer: the best pasta dish i've tasted disclaimer: that's just my opinion
pm me for feedbacks.
bon appetit!
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Post by yukon on Aug 1, 2007 5:38:14 GMT 8
care to share recipes for rice noodles guys...I can try google but I wanna see those that you've tried. Ala Singaporean/Malay/Thai/Vietnamese dish ha. ;D
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Post by jr on Aug 1, 2007 5:53:06 GMT 8
Carbo/protein loading before the big PinoyMTBiker ride:
Pasta or spaghetti noddle with BBQ flank steak.
Marinate flank steak for 2 -3 hours with soy sauce with 2 gloves of garlic, half of dice onion, 1 lemon, and black pepper.
Grill the flank steak for desire cooking. usually 5 -7 minutes each sides for well done. Boil the pasta for around 12-15 minutes. Rinse with cold water for not over cooking them. Drain and add drops of olive oil.
Slice tomato, red onion, cilantro or green onion. Mix all with pasta and with desire slice of flank steak with Italian dressing.
Preparation take only about 20 minutes.
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Post by jr on Aug 1, 2007 6:59:37 GMT 8
anyone like fruit shakes and smoothies? whats your secret? Here mind. strawberry and banana smoothie. 1 cup of soy milk (this my preference) 2 banana 5 to piece of strawberry 1 cup of cube ice. Turn the blender then put strawberry, banana, milk and the cube of ice. If the smoothie kind of thick just add more milk. you may add honey and cinnamon for extra taste.
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Post by Taba® on Aug 1, 2007 9:43:44 GMT 8
Whoaa...I love this thread!
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Post by jr on Aug 1, 2007 10:28:22 GMT 8
Whoaa...I love this thread! Jessie, Enzo and the Ilocano in Dubai. Since everyone loves Papaitan. Here is a recipe for beef papaitan. 5 lbs of beef tripes 4 lbs of beef meat. 1 -2 spoon of beef bile (they have it at Filipino store frozen). 1 whole white onion. 3 thumb finger size ginger. 3 gloves of garlic. 4 hot pepper ( Sili)(whole piece). Boil the beef tripes tell tender. Wash with cold water to stop over cooking. Slice the beef and cook tripe to desired pieces. slice the ginger and garlic into small pieces. Heat the skillet to hot then put the garlic, onion and ginger. 1-2 minutes put the slice beef and tripes and few drops of ground black pepper. Add 2 -3 cups water when the beef is tender. Then add the hot sili. When the beef is cook put a teaspoon of veil add more for necessary taste. Walla....you have beef papaitan. Alternative to Kambing (goat). Preparation 10 to 15 minutes.. Cooking time 15 minutes.
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donfacundo
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Post by donfacundo on Aug 1, 2007 22:48:13 GMT 8
THE BEST CHICKEN FEET YOU WOULD WANT TO EAT!!! ;D (my original recipe)
1 KG chicken feet cleaned salt
1 bottle banana catsup 1 tsp worcestershire sauce 1/4 c soy sauce 1/2 c brown sugar 1/2 tsp rosemary dried 1/2 tsp tarragon dried 1/2 tsp spanish paprika 1/2 tsp basil dried chili salt/ pepper
cook feet in pressure cooker until tender. shock with cold water (to stop the cooking process)
combine the next batch of ingredients in a pan then simmer.
put the chicken feet until it is coated with the sauce.
simmer for 15 mins or until done (your desired softness)
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donfacundo
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Post by donfacundo on Aug 1, 2007 22:50:39 GMT 8
yukonsir its in wikipedia. try searching your inquiries there....
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Post by yukon on Aug 2, 2007 6:05:56 GMT 8
yukonsir its in wikipedia. try searching your inquiries there.... don wanna try those that you've cooked. I'm a wussy when it comes googling recipes. Iba na ang tested (TRANS: test drive it ;D)
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Post by baboinsky on Aug 2, 2007 6:55:56 GMT 8
THE BEST CHICKEN FEET YOU WOULD WANT TO EAT!!! ;D (my original recipe) 1 KG chicken feet cleaned salt 1 bottle banana catsup 1 tsp worcestershire sauce 1/4 c soy sauce 1/2 c brown sugar 1/2 tsp rosemary dried 1/2 tsp tarragon dried 1/2 tsp spanish paprika 1/2 tsp basil dried chili salt/ pepper cook feet in pressure cooker until tender. shock with cold water (to stop the cooking process) combine the next batch of ingredients in a pan then simmer. put the chicken feet until it is coated with the sauce. simmer for 15 mins or until done (your desired softness) Sir, How many minutes would it take to tenderize the adidas. It's a bit cumbersome to open and close the pressure cooker kasi. Been trying and failing this recipe a couple of times already. I always end up with dried up feet that's not so appetizing ;D Thanks!
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donfacundo
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Post by donfacundo on Aug 2, 2007 23:00:14 GMT 8
baboinskysir put at least 2 liters of salted water in the pressure cooker together with the chicken feet. 10 minutes after ther whistling of the pressure cooker, take the chicken feet out (dont forget to release the pressure in the cooker) then shock the feet in ice cold water in order for the cooking process to stop. happy cooking. ill wait for your feedback after you have tasted my chicken feet recipe. 2 bottles of ice cold san mig super dry to match that up!
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donfacundo
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Post by donfacundo on Aug 2, 2007 23:06:54 GMT 8
MAYO- AIOLI DIP (ail is garlic in french) a great dip for fried items...
3 full tbsp commercial mayo 1/2 tsp finely chopped garlic 1/4 tsp lea and perrins worcestershire sauce 1 full tbsp banana catsup dash of pepper 1 tbsp water
combine all ingerdients. mix well. water is added to make the dip a little runny
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donfacundo
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Post by donfacundo on Aug 2, 2007 23:21:34 GMT 8
braised goat ribs (french style) a great alternative for the more expensive lamb
marination (overnight) 2 whole slabs goat short ribs 1 pack mint leaves (pampatanggal ang anggo) lemon/ orange rind chopped rosemary, thyme, tarragon, dill leaves (1tsp each for dried herbs) better if fresh lavender seeds salt/ pepper
mirepoix ---meer: pwah (100 grams each) carrots, leeks, white onion, celery 1 bottle red wine 1 small pack tomato paste 2 c all purpose flour
method: pan sear goat ribs until golden brown (briefly cooking in very high heat and a few cooking oil) (to have a good appearance, lock in the natural juices)
saute mirepoix in oil add tomato paste (u know its cooked if oil comes out) add flour mix until flour is cooked deglaze with red wine put the ribs add water (to cover) boil... then cook in the oven for 1.5 hours ot until tender
note: disregard lavender if u cant find any
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donfacundo
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Post by donfacundo on Aug 2, 2007 23:34:11 GMT 8
VEGETARIAN SAUSAGE (YOU WILL DEFINITELY LOVE THIS)
finely chop of each of the ff: 1 can button mushrooms 100 gm carrots 100 gm spinach (blanch it 1st then shock in cold water) 100 gm young corn salt/ pepper togarashi (japanese super hot spice, disregard if you cant find) TVP (textured vegetable protein) artificial casing
mix all ingredients place in the casing freeze until ready to cook fry. steam.
all ingredients available at farmers market, araneta center, cubao lolita's store
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donfacundo
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Post by donfacundo on Aug 2, 2007 23:44:54 GMT 8
GAZPACHO (cold soup)
1 kg ripe tomatoes or cucumber (peeled,seeded) 100 gm celery 50 gm onion 2 tbsp lea and perrins worcertershire sauce salt/ pepper sugar water tabasco
mix all ingredients and put in the blender chill until ready to serve
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donfacundo
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Post by donfacundo on Aug 3, 2007 1:51:35 GMT 8
My SISIG! im a chef in the making but kapampangan si ima! (my mom is fr pampanga)
1 pork head (weight ranges fr 1-2 kg w/o bones
mirepoix (100 gm each) (see my other postings for reference) 5 stalks tanglad (lemongrass) 1tbsp tabasco 1 tsp lea and perrins w.sauce 1/2 c white sugar 3 tbsp salt 1 c tomato catsup 5 liters water salt/pepper bayleaf (laurel)
combine all ingredients and boil until tender air dry pork roast in charcoal (ihaw) chop
2 c chopped onions pan seared chicken liver local vinegar (gives more sour taste than calamansi) (more delicious-- IMHO) chilies of course
combine all ingredients and... foodtrip na... freeze for future use. best with san mig super dry... ehehehe
NOTE: the flavoring agents when boiling the pork can also be used when doing crispy pata. satisfaction guarantee.
claimer: everybody who have tasted it loves it very dearly. disclaimer: everybody is entitled to their own opinion. hehehe
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donfacundo
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Post by donfacundo on Aug 3, 2007 2:03:41 GMT 8
white sauce for pasta yield: 1 serving
1 tsp cooking oil 1/2 tsp garlic pinch of roux (ru) (cooked butter+flour) 1/2 tsp butter 1/4 c white wine (spells the diffrence fr other basic white sauces) 75 ml all purpose cream salt/pepper 1 pc tomato concasse (peeled, seeded and diced) parsley to garnish
cook ingredients in order... serve with pasta (string type) IMHO--- best for linguine or spaghetti (always settle for the next best brand)
note: you can add some pesto sauce or basil only
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Post by seacid on Aug 3, 2007 5:53:42 GMT 8
Donfacundo, thank you for all your recipes!!! I love this thred!!!! hehehe.
btw I want to try out your vegetarian sausage. Where do get the casing? Thanks.
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donfacundo
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Post by donfacundo on Aug 3, 2007 16:20:17 GMT 8
@ seacid farmers market is the place to be. try to go to lolita's at the veggie section.
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donfacundo
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Post by donfacundo on Aug 3, 2007 16:21:14 GMT 8
THE BEST CHICKEN FEET YOU WOULD WANT TO EAT!!! ;D (my original recipe) 1 KG chicken feet cleaned salt 1 bottle banana catsup 1 tsp worcestershire sauce 1/4 c soy sauce 1/2 c brown sugar 1/2 tsp rosemary dried 1/2 tsp tarragon dried 1/2 tsp spanish paprika 1/2 tsp basil dried chili salt/ pepper cook feet in pressure cooker until tender. shock with cold water (to stop the cooking process) combine the next batch of ingredients in a pan then simmer. put the chicken feet until it is coated with the sauce. simmer for 15 mins or until done (your desired softness) im very sorry i forgot something: 1 c soy sauce (i prefer coconut brand)
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donfacundo
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Post by donfacundo on Aug 3, 2007 16:27:02 GMT 8
pan fried seabass with lemon linguine the sauce that i posted is what we use here yum... yum...
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donfacundo
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Post by donfacundo on Aug 3, 2007 16:30:22 GMT 8
beat my bouillabaise
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donfacundo
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Post by donfacundo on Aug 3, 2007 16:42:33 GMT 8
cassoulet confit of duck, pork hocks and hungarian sausages 1 pork hock (pata) flavorings for boiling (posted already) cooked white beans 1 pack bacon (purefoods honeycured) 3 pcs. hungarian sausage 3 pcs white onions 2 heads garlic rosemary or thyme s/p boil pata until tender (meats almost falls apart) separate meat from fat tear meat in chunks (himayin) set aside put fat, onions and garlic in a food processor cook bacon, reserve fat for sauteing the fat mixture saute fat mixture, add meat, bacon and cooked sausage disregard duck (expensive) done! a traditional french cuisine at the comfort of your home!!! sauce: 1 tsp tomato paste 1 tbsp tomato sauce sugar thickener (flour/cornstarch + water) ratio 1:1.5
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Post by baboinsky on Aug 3, 2007 17:16:57 GMT 8
WOW
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Post by mountguitars on Aug 3, 2007 17:31:04 GMT 8
i love this thread. showing pics would be nice too just like what don facundo did. makes me hungry, hehehe. ;D
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Post by BrusKO on Aug 3, 2007 17:32:56 GMT 8
Sossy ah!
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Post by whoopi on Aug 3, 2007 17:39:23 GMT 8
BRUCE, i think "saucy" would be more appropriate DONFACUNDO, bike-to-eat tayo, at your house! ;D
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Post by BrusKO on Aug 3, 2007 17:41:41 GMT 8
Roche, ang style diyan: DONFACUNDO, let me do the shots for your eats!
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