Archive for Filipino Mixed Meat Recipes
Filipino Recipes – Lang-lang Recipe – Pinoy Food
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For people who like mixed meat dishes, this concoction is something that you should try. Lang-lang is a flavorful dish that will surely please any palate.
Ingredients:
- ¼ kilo lean pork
- ¼ kilo shrimp
- 1 small chicken
- 2 cloves garlic
- 1 cup fresh peas
- ½ cups mushrooms
- 1 cup sotanghon
- 1 small onion (chopped fine)
- 1 egg (beaten lightly)
- 1 tbsp flour
- cooking oil
- patis (fish sauce)
- wrappers
- salt and pepper (to taste)
Cooking Instructions:
- Grind or chop pork fine. Peel and devein shrimps, set aside ⅓ chop the rest to fine bits. In a small saucepan, cook chicken in water enough to cover the meat.
- In separate bowls, soak the sotanghon and mushrooms in water. Pound heads of shrimp and extract juice. Prepare wrappers.
- Sauté onion, add chopped shrimp, salt and pepper. Set aside to cool then wrap by teaspoonfuls in wrappers.
- Mix chopped pork, egg, flour, salt and pepper. Form into balls. Cut chicken meat into small pieces.
- Sauté chopped garlic in a little cooking oil until brown. Add shrimps and cook until they turn pink. Add juice (from shrimp heads) and allow to simmer for a 2-3 minutes. Add chicken pieces and chicken broth. Bring to a boil. Drop the meat balls one by one. Add wrapped shrimp mixture, mushrooms and sotanghon. Season with patis and pepper. When done, add the fresh peas and remove from the heat.
How to make the wrappers:
Ingredients:
- ¾ cup flour
- 1 egg yolk
- a little water
- a pinch of salt
Preparation:
- Sift flour well. Place in a small bowl or deep plate. Place egg yolk and a pinch of salt in the center of flour. Mix ingredients using a fork, adding just a little water if needed, until a stiff dough is formed. Knead dough until smooth and elastic. Cover and set aside until for 20 minutes. Roll out dough as thin as possible and divide into small squares about 3×3 inches. Fill each with a teaspoonful of shrimp mixture. Moisten edges with water, fold one corner over and press edges together.
Filipino Recipes – Shrimp Meat Tortilla (omelet) Recipe – Pinoy Food
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The good thing about tortillas is the fact that you can use almost anything to whip into a wonderful recipe. For this post, I combine pork and shrimps (two of my favorites) into a yummy Shrimp Meat Tortilla good for young and old folks alike. I say so, because from my GrandMa down to my little 2-year old boy, this all-around recipe can be served any day. I prefer to serve this during breakfast to break the monotony of cooking plain eggs. With meat and shrimps in the mix, you can tease the taste buds of the people you love. An ordinary breakfast can be turned into something full of smiles and praises whenever I place this dish on the table.
There are still many versions of tortilla that you can prepare out of mixed meats but I always find this recipe as the best meat combination. You can trust me on this!
Ingredients:
- 1 cup ground pork
- ½ cup shrimps shelled(cut finely)
- 1 clove garlic (minced)
- ½ cup onions (chopped)
- 2 eggs
- ½ cup sliced tomatoes
- 4 tbsp shortening
- Salt and pepper (to taste)
Cooking Procedure:
- Sauté garlic, onion and tomatoes in shortening. Add ground meat then shrimps and continue cooking until well cooked. Season with salt and pepper. Remove the cooked mixture from the pan and set aside.
- Grease the pan with enough shortening and line with a banana leaf. Beat the eggs and add the cooked mixture. Pour the mixture over banana leaf and let cook. Line a plate with another banana leaf and turn the tortilla upside down. Put it back in the pan to brown the other side.
- Serve hot.
Filipino Recipes – Sweet and Sour Meatballs – Pinoy Food
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Sweet and sour meatballs recipe is a very easy and quick recipe to make. This is great for dinner parties since it doesn’t involve a lot of hassle in the preparation. This can be done using a pressure cooker or have the meatballs roasted in a pan. This recipe will go perfectly with plain rice.
Ingredients:
- Salt – to taste
- Soy sauce
- Pepper – freshly ground
- Flour – ½ cup
- Eggs – 3 pieces, beaten
- Garlic – 1 clove, minced
- Onion – 1 piece, minced
- Beef or pork – 1 kilo, ground
Sauce mixture
- Cooking oil
- Black pepper – freshly ground
- Flour – 2 tbsp
- Water – ½ cup
- Soy sauce – 3 tbsp
- Sugar – 1 tbsp
- Salt – ½ tbsp
- Onion – 1 piece, chopped
- Garlic – 4 tbsp, minced
- Bell pepper – 1 piece, sliced lengthwise
- Carrot – 1 piece, sliced
- Pineapple – 1 can, sliced (set the juice aside)
Cooking Procedure:
- Get a large bowl and thoroughly mix the beef (or pork), onion, garlic, eggs and flour. Season with pepper, soy sauce and salt according to desired taste. Make balls of about 1-inch diameter from the mixture. Deep fry the meatballs until they turn golden brown. Strain and then drain. Place them on a plate with paper towels to get rid of excess oil. Put the meatballs in a large platter then set aside.
- In a medium-sized skillet, sauté onion and garlic. Add the carrots and pineapple.
- Allow to simmer for about 10 minutes. Add water, salt, flour, soy sauce, sugar and pineapple juice. Allow to simmer until the mixture achieves a sticky consistency. Add the sliced bell pepper and simmer for an additional minute.
- Slowly pour hot sauce mixture over the meatballs. Serve hot and enjoy with rice!
Filipino Recipes – Empanada – Pinoy Food
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Empanada is a famous delicacy which is commonly sold as a street food in Vigan, Ilocos. Anywhere you go, you can find empanada merienda sold everywhere. Here’s a very easy empanada recipe for you to try for your friends and family to enjoy.
Ingredients:
Casing
- Vegetable oil – 1 tbsp
- Water – ½ cup
- Food coloring – orange (optional)
- Mochiko rice flour – 1 ½ cup
Filling
- Cooking oil – for deep frying
- Pepper
- Salt
- Egg – 1 piece
- Garlic – 1 clove, finely chopped
- Onion – ½ cup, chopped
- Longganisa sausage – 4 pieces, chopped, casing removed
- Green papaya – 1 piece, unripe, grated
Cooking Procedure:
Casing
- Mix all the ingredients in a medium-sized bowl. Lightly knead the dough.
- Take 2-3 tbsp of dough then flatten it using a rolling pin. Repeat the process until all the dough in the bowl is consumed.
- Set the dough aside while you proceed in making your filling.
- Before preparing to make the filling, preheat the deep fryer and add cooking oil.
- Set aside.
Filling
- Heat oil in a separate pan or skillet and sauté the onions and garlic. Add the longganisa sausage. Season with pepper and salt. When sausage is ready, serve it in a bowl. Stir a bit using a spoon for it to cool down. Wait for about 3 minutes. Mix in your grated papaya.
- Take filling of about 2-3 tbsp to the flattened dough. Crack one fresh egg and use it to seal the dough’s sides. Deep fry in the fryer which has been preheated. Repeat the procedure to all the dough.
- Put the cooked empanadas on a plate with paper towels on it to get rid of excess oil. Serve and enjoy with garlic vinegar or sweet chilli as a dip.
Filipino Recipes – Chicken Pork Adobo – Pinoy Food
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Being one of the most favorite foods of Filipinos, the adobo has several variations. The chicken pork adobo is a recipe that is always present in the weekly menus of families since it is a combination of two of the most loved meats for the Pinoy palate. It also works to the advantage of moms who get confused between pork adobo and chicken adobo because there is no more need to make a choice between the two. In my case, my husband loves pork adobo while my son always requests for chicken adobo. To satisfy them both, I always end up cooking chicken pork adobo instead.
Ingredients
- 1 1/4 pounds chicken breasts (boneless, skinless and cut into 2-inch pieces)
- 1 1/4 pounds pork loin roast (boneless and cut into 2-inch pieces)
- 2 cloves garlic (smashed)
- 2 tablespoons crushed garlic
- 2 bay leaves (torn)
- 1 tablespoon black peppercorns (coarsely ground)
- 1 cup white vinegar
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce (optional)
- 3 tablespoons salt
Cooking Instructions:
- Use the salt and pepper to season the chicken and pork meat. Then put all the meat in a stock pot. Add the torn bay leaf and crushed garlic. Coat with white vinegar and soy sauce. Cover the pot and place in the refrigerator for at least 8 hours or overnight to marinate.
- Cook under medium-high heat and bring to a boil. Then reduce heat and simmer until meat is tender when tested with a fork, usually takes about 1 ½ hours. To prevent drying out, add a little amount of water if required.
- Remove the meat from the cooking liquid. Place the liquid back to the stock pot and let simmer.
- Over medium-high heat, cook the meat in vegetable oil while stirring. Go on cooking until all the sides of the meat turns brown. In the last 3 minutes of cooking, add the remaining smashed garlic.
- Add all the meats to the simmering liquid and cook until the sauce is slightly thickened.
- Serve hot with plain white rice.