Archive for Main Dishes
Filipino Recipes – Kilawin (pork liver) Recipe – Pinoy Food
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Kilawin is always mistaken for raw fish cooked using vinegar only. That is a common misconception. For those people who need to know the difference, raw fish in vinegar is kinilaw while pork and liver cooked using vinegar is kilawin. Kilawin is a dish that originates from Pampanga, one of the provinces in Luzon.
Kilawin is not only good for ordinary meals but it is also highly favored during sessions of beer drinking. The tangy taste is a perfect beer match and my male cousins say it helps keep drunkenness away. But of course, they just say it to tease me and it is their way of sweet-talking me into preparing the recipe for them.
Ingredients:
- 1½ cups pig liver (sliced)
- 2 cups pork (sliced and boiled until tender)
- 1½ tsp black pepper
- 4 tbsp lard
- 6 cloves garlic (minced)
- 1 regular sized onion (sliced)
- ½ cup native vinegar
- ½ cup broth (from boiled pork)
- Salt (to taste)
Cooking Procedure:
- Soak liver in vinegar, salt and pepper for 5 minutes.
- Sauté the garlic in lard until light brown. Add the onion and continue cooking until the onion is well cooked.
- Add the liver which is already sliced and stir the mixture constantly for about 3 minutes and press the pieces of liver with the back of a wooden spoon so the juice will be extracted while frying.
- Add the pork, stirring in the same manner and cook for about 2 minutes.
- Season with salt and pepper to taste. Add vinegar diluted with the water. Simmer for at least 3 minutes.
- Serve and enjoy.
Filipino Recipes – Fish Sarciado Recipe – Pinoy Food
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Most of the time, leftover fried fish will no longer taste good when taken a day after it is cooked. But I don’t like to throw away food, especially when I think of the multitude of people around the world who have nothing to eat. (Bless my little heart.) So almost always, I end up cooking sarciado the next day so the fried fish will still become inviting.
But this recipe is not exclusive for leftover fish only. You can even have newly fried fish to add more flavor to an ordinary dish. The word sarciado simply means cooking or braising with sautéed tomatoes. And here’s a tip that I want to share: use tomatoes which are very ripe. And you can also speed up your cooking by mashing the tomatoes being cooked in oil.
Ingredients:
- 1 kilo fish
- Salt and pepper (to taste)
- Cooking oil for frying
- 3 cloves garlic (chopped)
- 3 tablespoons cooking oil
- ½ cup onions (finely chopped)
- 1½ cup ripe tomatoes (finely chopped)
- 2 tbsp green onions (finely sliced)
Cooking Procedure:
- Clean fish and rub with salt and pepper. Set aside for an hour and drain well.
- In a frying pan, heat enough oil to cover fish. Fry whole fish over medium heat until it is light brown. Do not overcook. Place on a serving platter.
- Sauté garlic in 3 tablespoons cooking oil until light brown. Add onions and cook until transparent.
- Add tomatoes and continue cooking over low heat, covered. Stir occasionally until the mixture is the consistency of catsup. Season to taste with salt and pepper.
- Remove sauce from heat and pour over fish. Garnish with green onions.
Filipino Recipes – Camaron Rebosado Recipe – Pinoy Food
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Camaron rebosado is a delicious way to cook shrimp. What gives a different twist to the recipe is the soft luscious shrimp coated with egg and flour mixture making it crispy when chewed. It is comparable to the tempura of the Japanese and the way Chinese cook shrimps coated with batter. It can be made even more delicious when taken with sweet chili sauce. Yummy!
My little boy is very picky with food. But when you serve camaron rebosado on the table, there’s no need to nudge him to eat his food because he will consume everything on his plate in no time. He loves this dish so much that we could never go for a whole week without it. Being so, I have mastered the recipe and I want to share it with other Moms so their little kids will get a chance to enjoy this lip-smacking treat, too. Give it a try and you will surely hear your kids asking for this delectable shrimp recipe every now and then.
Ingredients:
- 15 fresh shrimps
- 4 eggs
- 3 tbsp flour
- 4 calamansi
- Cooking oil for frying
- Salt, to taste
Cooking Procedure:
- Choose fresh shrimps about 4 inches long in size. Remove the shell of the body but leave the head and tail. Trim the pointed part of the head.
- Remove the black intestine by cutting a part of the back.
- Salt to taste and roll in flour after soaking in calamansi juice . Drop each in beaten eggs and fry in deep hot fat until light brown.
- Drain excess oil and serve with sweet chili sauce.
Filipino Recipes – Tinolang Manok Recipe – Pinoy Food
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Tinolang Manok is an all-time favorite in every Filipino household. It is very easy to prepare and you will be able to enjoy a healthy and satisfying meal. It is one of the most favorite recipes especially during the cold months. It is also best for someone suffering from colds and fever because if you don’t have appetite for food, just the mere smell of the delicious soup will make you feel a whole lot better.
Ingredients:
- chicken, cut into serving pieces – 1 lb.
- fresh ginger root, cut into strips – 1 thumb-sized
- garlic, crushed – 2 cloves
- onion, chopped – 1 piece
- patis (fish sauce) – 2 tbsp
- water – 4 to 5 cups
- chayote squash, quartered – 2 to 3 pieces
- malunggay or chili leaves – 1 cup
- vegetable oil
- salt – to taste
Cooking Procedure:
- Put oil in a medium pan and place over medium heat. Sauté the garlic and ginger until you can smell the aroma. Add the onions into the pan and stir fry until translucent and soft.
- Put the chicken cuts into the pan and allow to cook for about 3 to 5 minutes or until the color of the chicken changes slightly. Add the patis and salt for seasoning.
- Pour the water into the pan and go on cooking until it comes to a boil. Adjust the heat to low and simmer until the chicken is half-cooked. Add the chayote squash and simmer until both the vegetable and chicken are tender. Add the malunggay or chili leaves. Stir to mix and take out from the heat.
- Let stand to cook the green veggies for a few minutes. Transfer your tinolang manok to a serving bowl and serve while hot.
Filipino Recipes – Giniling Recipe – Pinoy Food
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Giniling or ground meat is a popular recipe for small eateries along the street sides as well as in cafeterias and small restaurants. There are many reasons why it is well-loved by many Filipinos, topmost is the satisfying blend of ingredients that would surely fill an empty stomach. It can be taken any time of the day especially lunch when Filipinos are known to eat to their hearts desire.
Ingredients:
- 1 lb. lean ground beef
- 4 cloves of garlic (peeled and smashed)
- 1 small tomato (diced)
- 1 small onion (diced)
- ½ yellow bell pepper (diced)
- ½ red bell pepper (diced)
- ½ cup frozen green peas
- ½ cup carrots (diced)
- 1 cup of potatoes (diced)
- 2 tbsp Annatto seeds (atsuwete)
- 1 tbsp fish sauce (Rufina brand) Patis
- 2 tbsp soy sauce
- corn oil
- ½ tsp MSG (vetsin), optional
- ½ tsp black pepper (ground)
Cooking Procedure:
- Place 2 tablespoons of corn oil in a small pot and add the Annatto seeds. Heat until the oil becomes dark red then take out from the heat. Avoid burning the seed.
- Cook the ground beef in a pan then drain.
- Sauté the garlic for 3 minutes then add the tomatoes, onions, black pepper, fish sauce and MSG. Cook on medium high heat for about 2 minutes.
- Add the green peas, carrots, potatoes and soy sauce. Stir to mix ingredients and cover while simmering for about a minute or two.
- Add the colored corn oil prepared earlier from the annatto seeds using a strainer and mix well. Cover again and cook over medium low heat for another 5 minutes.
- Add bell pepper and mix ingredients well. Add salt and pepper if you want to adjust the taste. Cover and go on cooking for 2 more minutes.
- Serve as toppings for plain white rice.