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In the olden days when a pig was slauthered, the meat had to be cooked or preserved at once because there was no cold storage, pork was minced then stuffed into casings to make a longanisa; stewed in vinegar and sugar to make estofado or browned in its oil then simmered in vinegar and spices to make adobo. Some even cook their adobo until dry before frying it until crisp. This keeps even longer than the regular chicken pork adobo.

How to cook chicken pork adobo

Chicken Pork adobo
 
Ingredients
  • ½ kilo chicken, cut into serving pieces
  • ½ kilo pork liempo, cubed
  • ⅓ cup vinegar
  • 2 tablespoons crushed garlic
  • 1 bayleaf
  • 2-3 tablespoons soy sauce
  • ½ teaspoon peppercorn
  • water
  • 1 tablespoon oil
Instructions
  1. Combine chicken and pork with a mixture of vinegar, 1 tablespoon garlic, bayleaf, soy sauce and peppercorn. boil then simmer uncovered for about 10 minutes or until almost tender. if mixture is dry, add acount ½ cup of water. saute remaining ingredients in hot oil until brown. add meat then fry until brown. add adobo sauce.
  2. Another way to prepare adobo is to first brown the pork and chicken in a little oil before adding in the vinegar, garlic, bayleaf, soy sauce, peppercorn and water.
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Another pancit of note is pancit sotanghon. unlike pancit bihon which has become an everyday dish, sotanghon is served only on special occasions, This mungbean noodle is more expensive than other noodles. it can be made into a dry pancit or into a soup tinged with atsuete oil.

This pancit sotanghon also known as cellophane noodle is made from starch, it is translucent in color and should not be confuse with rice vermicelli which is made from rice it is also called glass noodle because of its transparent property which it retains even after cooking.

In Asia specifically in china where this noodle is originated often use in soups, stir-fry and cold salad dishes.

How to cook pancit sotanghon

Pansit sotanghon recipe
 
Ingredients
  • ½ cup oil
  • 2 tablespoon minced garlic
  • 1 big onion, chopped
  • 2 pieces chicken breast, cooked and flaked
  • ¼ kilo shrimps, shelled
  • patis and pepper to taste
  • 2 pieces carrot, julliened
  • 1 small head cabbage shredded
  • 1 cup sitsaro
  • ½ cup tengang daga, soaked in water to soften then drained
  • chopped spring onion
Instructions
  1. Heat oil then saute garlic, onions, chicken and shrimps. season to taste. add vegetables tengang daga in water and broth. bring to a boil then add the sotanghon. cook until noodles and vegetables are tender and broth has evaporated. top with spring onions and serve.
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Another pancit of note is pancit sotanghon. unlike pancit bihon which has become an everyday dish, sotanghon is served only on special occasions, This mungbean noodle is more expensive than other noodles. it can be made into a dry pancit or into a soup tinged with atsuete oil.

How to cook pancit sotanghon

Pansit sotanghon recipe
 
Ingredients
  • ½ cup oil
  • 2 tablespoon minced garlic
  • 1 big onion, chopped
  • 2 pieces chicken breast, cooked and flaked
  • ¼ kilo shrimps, shelled
  • patis and pepper to taste
  • 2 pieces carrot, julliened
  • 1 small head cabbage shredded
  • 1 cup sitsaro
  • ½ cup tengang daga, soaked in water to soften then drained
  • chopped spring onion
Instructions
  1. Heat oil then saute garlic, onions, chicken and shrimps. season to taste. add vegetables tengang daga in water and broth. bring to a boil then add the sotanghon. cook until noodles and vegetables are tender and broth has evaporated. top with spring onions and serve.
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Malabon being a seaside town, is rich in shellfish. it is no wonder then that the only dish named after it is one that delights the palate with oysters, shrimps and squid. it is best eaten with puto or even kamachile which are crisp biscuits shaped like the fruit.

How to cook Pancit malabon

Pancit Malabon recipe
 
Ingredients
Red sauce
  • 3 tablespoons atsuete oil
  • 1 tablespoon minced garlic
  • 3 cups shrimp juice
  • 6 tablespoons all purpose flour, dispersed in
  • ½ cup water
  • salt and pepper to taste
Noodles and toppings
  • ½ kilo fresh rice noodles, soaked in water for 10 minutes then drain
  • ½ cup sliced pechay baguio
  • ½ cup mongo sprouts
  • ½ cup sliced kintsay
  • ½ cup flaked smoked tinapa
  • ½ cup crushed chicharon
  • 1 cup shrimps, cooked and shelled
  • 1 cup cooked oysters
  • 1 cup pork, cubed and cooked
  • ½ kilo squid, cooked adobo style
  • 2 tablespoons fried garlic
  • ¼ cup finely chopped spring onions
  • 2 eggs, hard boiled then sliced
  • kalamansi
Instructions
  1. In a saucepan, heat atsuete oil. then saute garlic. add shrimp juice. bring to a boil. thicken with dispersed flour then season to taste set aside.
  2. Boil water in a deep saucepan fill a bamboo strainer or luglugan with noodles and vegetables. dip in the boiling water to cook. drain then transfer to a bowl. toll with sauce, tinapa and chicharon. transfer to a plate. garnish with shrimps onions and egg. serve with kalamansi
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it is called palabok because the bright orange sauce and toppings make for an attractive garnishing while the luglug was derived from the sound that the noodles make when the bamboo steamer is dipped in the boiling water.

How to cook Pancit Palabok or Pancit luglug

Pansit palabok recipe
 
Ingredients
  • ½ kilo bihon, soaked in water until soften and drained
Palabok/luglug sauce
  • ¼ atsuete seeds soaked in
  • ¼ cup water
  • 2 cups shrimp juice
  • 6 tablespoons all purpose flour
  • ½ cup water
  • salt or patis and pepper
Toppings
  • 1 cup cooked pork, cut into strips
  • 2 pieces fried tokwa, cubed
  • ½ cup flaked tinapa
  • ½ cup pounded chicharon
  • 2 eggs hard boiled then sliced
  • ½ cup boiled and shelled shrimps
  • ½ cup finely chopped onions
  • 1 tablespoon fried garlic
Instructions
Prepare palabok sauce:
  1. Strain atsuete then combine atsuete water wih shrimp juice in a saucepan. dispersed flour in water thn add to the pan. bring to a boil and cook with costant stirring until sauce is thick. season to taste.Boil water in a pot. place the noodles in a bamboo strainer or luglugan, dip in the boiling water and cook until tender but firm. drain well and transfer to a platter.
  2. Top noodles with sauce, over the sauce, arrange the pork and tokwa pices. sprinkle with tinapa and chicharon. Garnish with slice egg, shrimps, spring onions and garlic. serve with kalamansi.
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The americans call it chow mein but we know it as canton yet it is said that nowhere in canton china will you find a pancit like this. whether or not it is true, this recipe will always be associated with the chinese because the best pancit canton is still one that you order from an authentic panciteria.

How to cook pancit canton or chow mein

Pancit canton recipe
 
Ingredients
  • ¼ kilo shrimps peeled
  • 1 eggwhite
  • 2 tablespoons cornstarch
  • 1 chicken breast, then sliced into strips
  • 3 tablespoons oil
  • 3 cloves garlic crushed
  • 1 onion chopped
  • patis, salt or soysauce and pepper to taste
  • 2 pieces chicken liver, cooked and sliced
  • 1½ cups chicken broth
  • 1 head cauliflower, cut into flowerets
  • ½ cup sitsaro
  • ½ cup kutsay
  • 1 small carrot, cut into rounds
  • 2 tablespoons cornstarch dispersed in
  • ¼ cup water
  • 1 package canton noodles.
Instructions
  1. in a bowl, combine shrimps, egg white and cornstarch. coat chicken strips with the remaining cornstarch. set aside. in a wok or saucepan, heat oil then saute garlic and onions. add shrimp and chicken, stir fry for a few minutes then season to taste. add liver. Pour in the broth. Bring to a boil then add all the vegetables. cook until tender but still crisp. thicken with dispersed cornstarch. stir in canton noodles and cook until done. serve with kalamansi.
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Celebrations in the Philippines are closely linked with food. from birth to death to the afterlife, food is prepared, enjoyed and offered. Birthdays particularly are feted with a plateful of Pancit because long, uncut noodles signify long life.

How to cook pancit bihon

Pancit bihon recipe
 
Ingredients
  • 3 tablespoons oil
  • 1 teaspoon minced garlic
  • 1 onion chopped
  • ¼ kilo chicken, boild and shredded
  • ¼ kilo shrimps, peeled
  • soysauce and pepper to taste
  • 1 carrot julliened
  • 1 cup shredded cabbage
  • ½ cup thinly sliced baguio beans
  • 2 cups chicken broth
  • ½ kilo bihon, soaked in water then drained
Instructions
  1. heat the oil in a pan the saute garlic and onions, chicken and shrimps. season with some soy sauce and pepper. add carrots, cabbage and baguio beans. stir-fry for a few minutes then add the broth. add in bihon then continue cooking until dry. serve with patis and kalamansi.
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All Pinoy Recipe by Admin - 1y ago

Mami and siopao are the chinese connection when it comes to merienda. Noodles in broth topped with chicken. beef or wontonare sold almost anywhere from the karitons in quiapo, the pansiterias in chinatown, in fastfoods and in restaurants. and it goes well with a side order of siopao asado.

How to cook Mami

Mami recipe
 
Ingredients
Noodles
  • 2 cups all-purpose flour
  • ¼ cup water
  • 1 teaspoon lye
  • 1 teaspoon salt
Soup
  • 1 cup sliced cook pork or chicken
  • 4 tablespoons fried chopped garlic
  • 4 tablespons slice native onions, fried or chopped spring onions
  • 2 eggs, hard boiled and sliced
  • 6 cups broth from cooked pork or chicken
Instructions
  1. In a bowl, combine and mix well all the ingredients for the noodles then knead until smooth. flatten and pass through pasta machine or roll thinkly with a rolling pin. cut into thin strips. cook in boiling hot water with salt until tender. drain then set aside
  2. Put some cooked noodles in a bowl. Top with sliced pork r chicken, garlic onions and sliced egg. pour in the hot broth.
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The Filipino arroz valenciana is a compromise paella because expensive shellfish is omited in favor of chicken and chorizo

How to cook Arroz valenciana

Arroz valenciana
 
Ingredients
  • 2 tablespoons olive oil
  • ½ kilo chicken thighs
  • ¼ teaspoon atsuete seeds
  • 2 cloves minced garlic
  • 1 medium size onion chopped
  • 2 cups rice
  • 2 cups chicken broth
  • 1 cup fresh tomatoes, chopped
  • ½ cup tomato sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 pieces chorizo bilbao, sliced into rounds
  • ½ ccubed ham
  • 1 cup green peas
  • 1 piece green bell pepper, cut into strips
  • ¼ cup olives
Instructions
  1. In a large skillet, heat the oil then pan-fry the chicken until brown remove the chicken add the atsuete seeds and stir until color is extracted. Remove the seeds, in the hot oil saute garlic and onions. add in rice, broth, tomatoes and tomato sauce. Season with some salt and pepper. Simmer for a few minutes then add the chicken. when tender, add the rest of the ingredients continue cooking until done.
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All Pinoy Recipe by Admin - 1y ago

Bringhe is luzon’s version of the spanish arroz valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.

How to cook Bringhe

Bringhe recipe
 
Ingredients
  • 2 pieces coconut grated
  • 3-4 cups lukewarm water
  • 4 tabespoons oil
  • 3 cloves garlic crushed
  • 1 onion, sliced
  • 1 whole chicken, cut into serving pieces
  • salt and pepper to taste
  • 5 tablespoons yellow ginger juice (luysng dilaw)
  • 4 cups malagkit rice, washed
  • 1 piece green bell pepper, roasted and cubed
  • 2 eggs hard boiled then sliced
Instructions
  1. Add water to the coconut then extract the milk, strain and set aside. In a large skillet, heat oil then saute garlic onions and chicken. stir-fry until it changer color then add salt, pepper and ginger juice add the rice then gradually pour in the coconut milk. cook until rice is almost done cover the top with banana leaves. when cooked invert on a serving platter including the banana leaf. Garnish with bell pepper and sliced egg.
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