Pork Sinigang

INGREDIENTS

Pork - choice cuts
Onions
Tomatoes
Sinigang Mix (Tamarind Powder)
Sitaw (stringbeans)
Kangkong (river spinach)
Siling-haba (finger chilis)
Patis (fish sauce)
Water

DIRECTIONS
SAUTE onions and tomatoes until soft.ADD pork and patis let it simmer.ADD water and bring to a boil, then simmer until the pork is tender.ADD sitaw, siling haba and sinigang mix. Simmer for 2 minutes.ADD kangkong simmer for 2 minutes.Serve it hot and with Love.

NOTE:
You can use different Sinigang mix (Original, With Sili, With Gabi,etc.).
Add choice of vegetables (radish, okra, gabi, talong etc.).
Use Rice wash instead of Water.

Lechon Kawali

INGREDIENTS

Pork Liempo/Belly (thinly sliced)
Star Anise
Garlic
Salt and Pepper
Water
Oil for Frying

DIRECTIONS
In a Pan, Combine Pork Liempo, Star Anise, Garlic, Salt, Pepper and Water. Boil until the meat is tender.Remove meat and store in a container. Deep-fry liempo in batches.HEAT oil in a frying pan. Make sure to cover the pan to avoid unexpected splattering of hot oil. Fry the boiled pork liempo until golden brown.Serve with hot rice and Love.

NOTE:
Deep-frying won't take that long, since the meat is thinly sliced and boiled already. If you have time to dry the meat before frying, please do so. This will minimize the explosion and oil splattering. =) You can air-dry the meat or pat with kitchen towel

Chocolate Cake with Chocolate Pudding and Strawberry Frosting

INGREDIENTS
1 pack Betty Crocker Super Moist Chocolate Cake Mix
1 1/3 cups Water
1/2 cup Vegetable Oil
3 EGGS
Jell-O Chocolate Pudding
Pillsbury Creamy Supreme Strawberry Frosting

DIRECTIONS
HEAT oven to 350F for shiny metal or glass pan or 325F for dark or nonstick pan.GREASE bottom and sides of pans (use paper baking cups for cupcakes).BEAT cake mix, water, oil and eggs in large bowl onlow speed 30 seconds,then on medium speed 2 minutes, scraping bowl occasionally.POUR into greased pan.BAKE as directed(you can check the back portion of the box). Or until toothpick inserted in center comes out clean.COOL first before removing from pan.Slice the Cake in half,Spread on the Chocolate Pudding then put the other half on top.SPREAD on Strawberry frosting.

SLICE and Serve with Love.

Jell-O Chocolate Pudding

INGREDIENTS
1 pack Jell-O Chocolate Flavor Instant Pudding and Pie Filling2 cups Cold Milk (i use Evaporated Milk)

DIRECTIONS
MIX 1 pack of Jell-O Chocolate Flavor Instant Pudding and Pie Filling to 2 cups cold milk.
BEAT with wire whisk or electric mixer at low speed for 1 minute.
POUR into baked pastry or crumb crust.

REFRIGERATE until set.

Serve with Love.

Chocolate Eclair Cake

INGREDIENTS

1 Box Honey Graham Crackers
2 large boxes INSTANT JELL-O Vanilla Pudding
6 Cups milk (whole or 2%)
1 carton of Cool Whip (smaller size)
1 can Chocolate Frosting

DIRECTIONS

In a large mixing bowl add Vanilla Jell-o Pudding and 6 cups milk.

Mix on low speed 3-4 minutes or until Jello begins to thicken.

Fold in the carton of COOL WHIP.

Line the bottom of a deep 13×9 pan with a layer of graham crackers.

Next pour half the pudding mixture over the layer of graham crackers.

Pile on another layer of graham crackers, then the remaining pudding.

Top with a final layer of grahams.

Then gently spread the frosting over the top layer of graham crackers.

Refrigerate until ready to serve.

Cut into squares before serving.

The recipe makes about 12 generous portions.

Recipe by: Mixing Bowl

Pork BBQ Ribs

INGREDIENTS

chili powder
light brown sugar
minced garlic
coarse salt
pork spare ribs
olive oil plus additional for brushing
onions, chopped
ketchup
strong coffee
apple-cider vinegar


DIRECTIONS

Whisk together 4 tablespoons chili powder, 1/4 cup sugar, 2 tablespoons garlic, and the salt in a small bowl for dry rub.

Preheat oven to 350 degree F.

Rinse and pat pork dry and place in 2 lightly oiled large baking pans.

Rub pork all over with dry rub and cook in upper and lower third of oven until meat is slightly pink, about 30 minutes, depending on thickness.

Meanwhile, heat 3 tablespoons oil in a large saucepan over moderately high heat until hot but not smoking and cook onion, stirring, until softened, about 8 minutes.

Add remaining 6 tablespoons chili powder and 4 tablespoons garlic; cook, stirring, 1 minute.

Stir in ketchup, coffee, vinegar, and remaining 1/4 cup sugar; simmer, stirring occasionally, until reduced to 4 cups, about 40 minutes.

Remove pan from heat, transfer 2 cups sauce to a bowl for basting and place remaining sauce in a small bowl for serving on side.

Preheat grill. Brush top of ribs with some of barbecue sauce and place sauce side down on a lightly oiled rack;

cook over moderately high heat, turning once and basting remaining side with sauce, until browned and cooked through, about 10 minutes.

Transfer ribs with tongs to a platter and let stand 10 minutes.

Separate ribs by cutting between the bones with a sharp knife

Serve with Confetti Coleslaw and remaining sauce on side.

Recipe by: Ladies' Home Journal

Everything About Barbecue

Smoke and time create good barbecue, but it takes more than that to make award-winning ribs or briskets. Every pitmaster has an arsenal of secret spices, herbs, rubs and sauces.

MARINADES
- A marinade usually contains acidic ingredients, like lemon juice or vinegar, that break down proteins and work as liquid tenderizers. They also add flavor to meat and help keep everything moist. They're especially good on dry pieces of meat, like chicken breast.

RUBS
- A rub is a dry mixture of herbs, salt, spices and sometimes sugar. It's rubbed over the meat before it gets set in the smoker or grill. Since barbecue uses low heat, the rubs don't burn like they would if the meat was grilled quickly over high heat. Rubs add flavor, but they also contribute the textural elements of crunch and crust. Traditionalists often refrain from adding extra sauces to meat that has been rubbed and smoked.

MOPS
- A mop is similar in taste and consistency to a marinade — thin and acidic. But, unlike marinades, mops don't usually contain oil or butter and they tend to be more straightforward flavor-wise, often containing nothing more than vinegar, salt and black pepper. Beer is also a popular mop ingredient. Mops mainly contribute moisture. They aren't typically used on small cuts of meat. Instead, a mop might be applied every hour-and-a-half to a six-pound pork shoulder as it smokes over a long period of time.

SAUCES
- For many barbecue styles and enthusiasts, the quality of the barbecue is determined by the flavor of the sauce. Most sauces stem from a handful of regional variations:

* South Carolina sauces are usually spiked with mustard.

* North Carolina sauces leave out tomatoes and go extra heavy on vinegar.

* Western barbecue typically uses a tomato base.

* Kansas City pitmasters make thick tomato sauces laced with molasses.

* Texas barbecue often skips the sauce, but if included it usually uses spicy cayenne or other hot peppers.

Using sauce is tricky since it can easily burn. As long as you maintain a low heat, any barbecue sauce, even sugary ones, should bo okay. But even a few short bursts of flame can turn a decadent, sweet glaze into a charred mess. Sauces that don't include too much sugar can be added before, during or after cooking. But to play it safe, sugary barbecue sauce is often added to the meat right before or after it's taken out of the smoker.

By Douglas Brown

photo credit: www.inmagine.com

Quick Fix Snack - Part1

BREAD STICK + CHOCOLATE FUDGE


= YUMM-OHhh

Chicken TINOLA

INGREDIENTS

Oil
Chopped Onions (Sibuyas)
Chopped Ginger (Luya)
Chicken (choice cuts)
Sayote / Green Papaya
Chili leaves (Dahon ng Sili)
Fish Sauce (Patis)
Water
Salt and Pepper to taste

PROCEDURE

Heat Oil.

Add Onions

and Garlic Saute until soft.

Add Chicken pieces and stir-fry.

Season with Patis

Simmer for 3mins.

Add Water.

Bring to a boil.

Add Sayote / Green Papaya

and Chili Leaves. Bring to a boil until the chicken and vegetable is tender. Season with salt and pepper to taste.

Serve Hot with Love.

Basic Cooking Terms - Part 3

SAUTE
To fry quickly in small amount of oil with high heat in a skillet.


SEAR
To brown the surface of meat or fish in intense heat. To seal and enhanced the flavor.


STEAM
To cook the food in steam of boiling water in a covered pot or steamer.


STIR-FRY
Chinese way of cooking food in small amount of hot oil.

photo credits: www.inmagine.com

Basic Cooking Terms - Part 2

DEEP FRYING
To fry by immersing in deep pre-heated oil.


BAKE
To cook in the oven by dry and continuous heat.


BLANCH
To plunge food quickly in a boiling water and refreshed it in a cold water to stop the cooking.


PARBOIL
To cook partially in boiling water (half-cooked).


POACH
To cook in submerged barely simmering water.

photo credit: www.inmagine.com