Recipes

CRISPY PATA :")

 

Crispy Pata Recipe Ingredients:

* 1 whole front pork knuckle – cleaned, cut the toes

* 1/4 cup of mama sita’s premium vinegar

* 6 cups of water

* 1 tbsp of black peppercorn

* 6 tbsp of rock salt

* 3 tbsp of crushed garlic

* 2 bay leafs

* 4 cups of oil for deep-frying

Crispy Pata Dipping Sauce Recipe Ingredients:

* 1/4 cup of water

* 1/4 onion – diced

* 2 pcs of finger chili – sliced

* 1/4 cup of mama sita’s premium vinegar

Crispy Pata Recipe Cooking Instructions:

1. In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns

2. stir until salt to dissolve the salt.

3. Add the pork knuckles

4. Cover and bring to a boil

5. Simmer for 1.5 hours until the pork is tender

6. Drain in a colander

7. Set aside in the refrigerator for 12 hours or overnight to dry

8. Heat the oil

9. Deep-fry pork until golden brown and crispy

10. Drain excess oil

11. Combine all sauce ingredients

12. Serve with the sauce.

(SOURCE:www.calgaryfilipino.com/recipes/crispy-pata/ )

 

GINATAANG BILO BILO

 

Ingredients

• 1 cup glutinous rice flour
• 1 cup sugar
• 3 cups coconut milk, diluted with ½ cup water
• 1 cup sugar
• 2 cups large pearl tapioca
• 1 ½ cups coconut cream
• 1 cup jack fruit, cut into strips
• 3 pcs. ripe Saba Bananas, peeled and cut into 5
• 3 pcs. Sweet potato, cut into cubes

How to make Ginataang Bilo-Bilo (Filipino)

1. Blend flour and water blend them into dough. Shape into balls measuring ¼ inch in diameter.

2. In a large pot, bring coconut milk, sugar,  sweet potato, jack fruit and tapioca to a boil. When tapioca turns transparent in color, add the rice balls and saba banana.

3. Add remaining pure coconut milk when the rice balls are soft and firm. Boil for 5 more minutes.

4. Serve hot.

(SOURCE: http://www.nibbledish.com/people/berks2click/recipes/ginataang-bilo-bilo-filipino) 

   

BULALO

 

Bulalo Recipe

Ingredients

• 2 lbs beef shank
• ½ pc small cabbage, whole leaf individually detached
• 1 small bundle Pechay
• 3 pcs Corn, each cut into 3 parts
• 2 tbsp Whole pepper corn
• 1/2 cup Green onions
• 1 medium sized onion
• 34 ounces water
• 2 tbsp fish sauce (optional)

Cooking Procedure

1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy! 

(SOURCE : panlasangpinoy.com)

 

CHICKEN ADOBO

Chicken Adobo Recipe

Ingredients

• 2 lbs chicken, cut into serving pieces
• 3 pcs dried bay leaves
• 4 tbsp soy sauce
• 2 tbsp vinegar
• 3 cloves garlic, crushed
• 1 to 2 cups water
• 1/4 cup cooking oil
• 1/2 tablespoon white sugar
• salt and whole peppercorn

Cooking Procedure

1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the  sugar, and salt. Stir and turn the heat off.
8. Serve hot. Share and Enjoy!

(SOURCE: panlasangpinoy.com)