tag:blogger.com,1999:blog-3487174776357234682024-02-06T20:19:23.521-08:00Juan's Delicious Filipino RecipesA compilation of traditional, easy to cook pinoy dishes with the simplest ingredients and instructions.Juanhttp://www.blogger.com/profile/18186538635673313514noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-348717477635723468.post-20080634218316743592014-02-17T01:24:00.001-08:002014-02-17T01:32:19.166-08:00Beef Pares<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://pinoy-recipe.blogspot.com/2014/02/beef-pares-recipe.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwgCmvnjdS2hZ1ywHsQ4XL8Vifor-g8M5_1nLbquBnP_sfHvqlbHq6vo0xjEU61s_YSFtd4avQ4WPFSVauAQdb20EEyHpYUknDXFxxwf0bL9jhrc2fdsQNBbTGpsrI0uV6Yf7_PTAGqU/s1600/1797971_199885153551628_452159647_n.jpg" height="219" width="320" /></a><span id="goog_998339631"></span><span id="goog_998339632"></span><a href="https://www.blogger.com/"></a></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;"><b><br /></b></span>
<br />
<ul>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">500g beef casserole chuck steak (or brisket if available), cut into chunks</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 small onion</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 liter beef stock</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">¼ cup light soy sauce</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1-2 tbsp dark soy sauce</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 tbsp oyster sauce</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">3 tbsp rice cooking wine</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 tsp sesame oil</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">3 slices of ginger, crushed</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">3 cloves of garlic, crushed</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 star anise</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Black peppercorns</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Freshly ground pepper</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 bay leaves</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 cinnamon stick</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">½ tsp cinnamon powder</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">½ tsp five-spice powder</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 tbsp brown sugar</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 tbsp cornstarch</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Spring onion, chopped into ringlets</span></li>
</ul>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />1. Heat a tbsp of oil in a pot. Pan-fry beef in batches until browned. Scoop out and set aside.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2. Add a bit of oil to the same pot and sauté onions until caramelized.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">3. Pour stock to deglaze. Add soy sauce, oyster sauce, cooking wine and sesame oil. Bring to boil. Lower heat and throw in ginger, garlic, star anise, peppercorns, some freshly ground pepper, bay leaves and cinnamon stick. Dump in the browned beef as well.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">4. Simmer, adding more stock if necessary, until beef fat is melt-in-your-mouth tender but the meat is just right – not falling apart. It took about 1½ to 2 hours.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">5. Scoop out beef pieces and transfer to a serving platter. Strain broth through a sieve or strainer to remove chunks and return broth to the pot (should be cleaned of bits and pieces as well). Broth should be at least 2 cups if you like more sauce. Bring to boil then simmer.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">6. Combine cornstarch with little water in a small bowl. Stir to dissolve and set aside. You may also start scooping steamed rice into rice bowls and arranging beef pieces on top.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">7. Add brown sugar, cinnamon powder and five-spice powder to the simmering pot. Taste. I’m pretty sure it’s just right at this stage but feel free to season more with soy sauce or anything you want. Simmer for about 5 minutes.<br />8. Pour cornstarch mixture and stir until the sauce thickens.<br />9. Remove from heat. Drizzle over cooked beef and garnish with spring onions.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>Juanhttp://www.blogger.com/profile/18186538635673313514noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-51115398876947159922014-02-17T00:51:00.003-08:002014-02-17T01:31:03.505-08:00Beef with Ampalaya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOP2j2VmygSg9Z6Ikc564P7yPw4a6YZ9xTtMDAvqhflvV6X5f0QRgmaUlmhWry1CbG-sRgZ_dqu7HRce0sepU0t67a_m8-rOj27RiAQRiR0GoYFbGJOFp9-HP8Jm1kCI8fA5oSBHDxEg/s1600/1484116_188787667994710_522170788_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOP2j2VmygSg9Z6Ikc564P7yPw4a6YZ9xTtMDAvqhflvV6X5f0QRgmaUlmhWry1CbG-sRgZ_dqu7HRce0sepU0t67a_m8-rOj27RiAQRiR0GoYFbGJOFp9-HP8Jm1kCI8fA5oSBHDxEg/s1600/1484116_188787667994710_522170788_n.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<ul>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/2 lb beef sirloin, sliced into thin strips</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 large bitter gourd (ampalaya); cleaned and sliced</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/4 cup soy sauce</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 tablespoon sesame oil</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 medium-sized onion, thinly sliced lengthwise</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 small thumb ginger, julienned</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">3 cloves garlic, minced</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 tablespoon cornstarch</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/4 teaspoon salt</span></li>
<li><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">5 tbsp cooking oil</span></li>
</ul>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1. Combine beef, soy sauce, salt, ground black pepper, cornstarch, and sesame oil. Mix all the ingredients until evenly distributed and marinade for at least 1 hour.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">2. Heat a frying pan or wok and pour-in 3 tablespoons of cooking oil.<br />3. When the oil is hot enough, pan fry the marinated beef in medium heat until the outer part turns medium to dark brown (about 3 to 5 minutes per side).<br />4. Add water and simmer until the beef is tender.<br />5. Heat a separate pan or cooking pot then pour in the remaining 2 tablespoons of cooking oil.<br />6. When the oil is hot enough, sauté the garlic, onion, and ginger.<br />7. Add the sliced bitter gourd and stir fry for 5 minutes.<br />8. Turn off the heat and transfer to the pan with the tender beef. Stir and cook for 2 to 3 minutes more.<br />9. Transfer to a serving plate then serve.<br />10. Share and enjoy!</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>Juanhttp://www.blogger.com/profile/18186538635673313514noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-76303321820216453422007-11-27T12:49:00.000-08:002014-02-13T21:01:30.541-08:00Pancit Bihon Guisado<div>
A Filipino celebration would not be complete without it.</div>
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHPFhIery-7WU9a4VwNBnRrpfyXq5qNmi-yL9YwPanRuchepOTYuz3zECjkMkUfhWTtSA4JDec6kcqMvc76NTAtnpcHkCTIPpQYG5Kwjvd-olqQeTitjdwRa1IPhAxFZc1PLPSUXIPfZq/s320/pansit+bihon+guisado.jpg" id="BLOGGER_PHOTO_ID_5137626996988416530" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /> <br />
<ul>
<li>1/2 kilo rice stick noodles (bihon) </li>
<li>1 medium sized chicken breast, boiled & shredded </li>
<li>1/4 kilo pork pigue or kasim, diced </li>
<li>1 cup uncooked shrimps, shelled and de-veined (optional) </li>
<li>1 small cabbage, shredded </li>
<li>1 medium carrot, julienned </li>
<li>1 celery stalk, sliced thinly </li>
<li>3 cloves garlic, minced </li>
<li>1 large onion, minced </li>
<li>4 tablespoon cooking oil </li>
<li>1/2 cup soy sauce </li>
<li>2 cups chicken broth </li>
<li>Salt and pepper to taste </li>
</ul>
PROCEDURE :<br />
1. Put the rice stick noodles in a clean basin and soak in water to soften.<br />
2. In a wok or large frying pan, heat the oil and saute the garlic and onion until soft.<br />
3. Add the pork and stir fry for about 3 minutes or until cooked.<br />
4. Add the chicken, shrimps and vegetables and continue stir frying until the shrimps turn pink and the vegetables are half cooked.<br />
5. Add 1 cup of the chicken broth and soy sauce and simmer for about 1 minute.<br />
6. Remove half of the ingredients from the wok and set aside as topping for the noodles later.<br />
7. Remove the noodles from the soaking water and add to the ingredients remaining in the wok.<br />
8. Stir constantly until the noodles are cooked and dried.<br />
9. If it becomes dry before the noodles are cooked, you can add the remaining broth as needed.<br />
10. Season with salt and pepper to taste.<br />
11. Arrange the cooked noodles in a big platter and put the topping.<br />
12. Serve with slices of calamansi.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-89714679040373140732007-11-27T12:37:00.001-08:002014-02-13T20:53:47.747-08:00PinakbetNative vegetables such as eggplant, okra, string beans, and squash, among others are cooked together in shrimp paste (bagoong) to come up with this exquisite recipe.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uTe1-BPlWOJq8c9s0QWONVhs4CIMnKGj_TFUSFOKZcp_su9Mg1Kl1TL3V6Io_VbdOXtQhcvOwgtjoBydSzMI3hjIZMjpN-JtWZTExigb0c-GEIxqTJm3JcJWOjGGOh4cjf1hWoCBVY0A/s320/pinakbet.jpg" id="BLOGGER_PHOTO_ID_5137622289704260050" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1/4 kilo pork belly, cut into small pieces </li>
<li>3 tablespoons oil </li>
<li>1 1/2 cup water </li>
<li>2 medium ampalaya, cut into serving pieces </li>
<li>2 medium eggplants, cut into serving pieces </li>
<li>1/4 medium squash, cut into serving pieces </li>
<li>5 pieces string beans, cut into serving pieces </li>
<li>6 pieces okra, halved </li>
<li>6 pieces tomatoes, sliced </li>
<li>1 head garlic, minced </li>
<li>1 big onion, diced </li>
<li>1 small ginger, juliened </li>
<li>4 tablespoons sauteed shrimp bagoong </li>
<li>1/2 teaspoon pepper </li>
<li>1/2 teaspoon monosodium glutamate (MSG) </li>
</ul>
PROCEDURE :1. In a skillet, saute the pork in oil until lightly browned, set aside.<br />
2. Saute ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.<br />
3. Add the water and shrimp bagoong and let boil.<br />
4. Add the ampalaya, eggplant, okra, squash, and string beans and simmer until cooked.<br />
5. Season with pepper and MSG to taste.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-83100709084565993752007-11-27T12:32:00.000-08:002014-02-13T20:53:57.309-08:00LaingTaro leaves cooked in coconut milk, from the Bicol region.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hHP_PJT0VAvOIwe13nhZl0cpMhf54Dev-I7elp2XncmJ78tyeu4dt_C-VsddYYb-X4mnKAFljIeszKcapWBvsMSWpQj_OgST11hshNpBL8HvyivlegDJFzuTH7ZRx7Hqh5ev_OwTkrED/s320/laing.jpg" id="BLOGGER_PHOTO_ID_5137621486545375682" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>20 pieces gabi leaves, dried and shredded </li>
<li>1/2 kilo pork belly, diced </li>
<li>4 cloves garlic, minced </li>
<li>1 small ginger, minced </li>
<li>2 large onions, chopped </li>
<li>5 jalapeno pepper, sliced </li>
<li>1 cup coconut cream (kakang gata) </li>
<li>2 cups coconut milk (gata) </li>
<li>1/4 cup shrimp bagoong </li>
<li>1/2 teaspoon monosodium glutamate (MSG) </li>
<li>1 teaspoon salt </li>
</ul>
PROCEDURE :<br />
1. In a casserole, mix together the gabi leaves, pork, garlic, ginger, and onions.<br />
2. Pour in the coconut milk, bring to a boil then simmer for 15 minutes.<br />
3. Add jalapeno, bagoong, MSG, and salt to taste and simmer for another 5 minutes.<br />
4. Add the coconut cream and until oil comes out of the cream.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-15347350558862041862007-11-27T12:29:00.000-08:002014-02-13T21:02:08.246-08:00Ginisang MunggoThis is one way of cooking mung beans that Filipinos, for some reason, loves to cook during Fridays.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkQLyjmK6xRL9FYfuvmrs1vcYkLf76P6mKYoCOLjWzIKKN_eB7wPXEfWlvU96yx4jWJswp5RS50BpUWg0GMKpDRiqsj_kSuGGXJQKd7e1_3yvkepRuVyqrmbJY8Z3MM3PVvMO9wDC2FGs/s320/ginisang+munggo.jpg" id="BLOGGER_PHOTO_ID_5137620202350154162" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 cup munggo, washed </li>
<li>1/4 kilo pork belly, cut into small pieces </li>
<li>5 cups water </li>
<li>1 head garlic, minced </li>
<li>1 small onion, minced </li>
<li>4 pieces tomatoes, sliced </li>
<li>1 cup malunggay leaves </li>
<li>1 Knorr pork cube </li>
<li>1/2 teaspoon black pepper </li>
<li>2 tablespoon cooking oil </li>
</ul>
PROCEDURE :<br />
1. In a casserole, put water, munggo, and Knorr pork cube.<br />
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.<br />
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.<br />
4. Add the pork and saute until lightly browned.<br />
5. Add in the munggo and stock.<br />
6. Season with pepper and add the malunggay leaves.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-53930055910996627722007-11-27T12:26:00.000-08:002014-02-13T21:03:07.900-08:00Sinigang Na Bangus (Milkfish)The pinoy national fish (bangus) cooked in sour soup base.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5BSKCRzwS4hpXgTtw81A6A8BaZ52qp0wadHywu2KoW9AuYhwCyPpvhEahAYsTiOcI5NfA9n8hUPEKldQCqf4V5LgyXULQxVQxCrTA05g9QAOsIv3gmOiRacJx_ChOyPHcNQO3sHZJgDW/s320/sinigang+na+bangus.jpg" id="BLOGGER_PHOTO_ID_5137619536630223266" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /> <br />
<ul>
<li>1 piece large bangus, cleaned and sliced into serving pieces </li>
<li>5 cups water </li>
<li>1 small ginger, sliced </li>
<li>2 pieces tomatoes, quartered </li>
<li>1 medium onion, sliced </li>
<li>2 medium eggplants, cut into serving pieces </li>
<li>5 pieces string beans, cut into serving pieces </li>
<li>2 cups kangkong leaves </li>
<li>1 small pack tamarind powder </li>
<li>1 teaspoon salt </li>
</ul>
PROCEDURE :<br />
1. In a casserole, bring water to a boil together with the ginger.<br />
2. Add the bangus, tomatoes, and onion and simmer for 10 minutes.<br />
3. Add the tamarind powder and salt to taste.<br />
4. Add the eggplant and string beans and simmer for another 5 minutes.<br />
5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-25043589592137429552007-11-27T12:23:00.001-08:002014-02-13T21:04:01.534-08:00Fish EscabecheFried fish, such as lapu-lapu or tilapia, with sweet and sour sauce.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VhajM7ry6ZmYTLlX2l_CtqwlNtA9-4oKJ7U_Drro1LnRI7QuU-yp2aJutRBRhkJ2UWT0q-l__GsiUMraoV-76GkJuZ4G-crYD2h1p1SGbGGi1NQ41CvHkNvfpCBkgAAaUjn3drM8goUC/s320/fish+escabeche.jpg" id="BLOGGER_PHOTO_ID_5137618694816633234" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 large fish such as lapu-lapu or tilapia </li>
<li>1 large onion, sliced </li>
<li>1 each of red and green bell pepper, julienned </li>
<li>1 cup grated unripe papaya </li>
<li>4 cloves garlic, crushed </li>
<li>2 tablespoons ginger, julienned </li>
<li>1 cup vinegar </li>
<li>1 tablespoon salt </li>
<li>3 tablespoon sugar </li>
<li>1 tablespoon cornstarch, dissolved in 1/2 cup water </li>
<li>1/2 teaspoon MSG or vetsin </li>
<li>1 cup cooking oil </li>
</ul>
PROCEDURE :<br />
1. Clean the fish and rub with salt and vetsin.<br />
2. In a frying pan, heat the oil and fry the fish until golden brown.<br />
3. Place the fish in a serving dish and set aside.<br />
4. Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.<br />
5. Saute the garlic, ginger, and onion.<br />
6. Add the bell peppers and grated papaya and saute until half-cooked.<br />
7. Put this mixture on top of the fish in the serving dish.<br />
8. Return the pan to the heat and put the vinegar, salt and sugar.<br />
9. Bring to a boil and thicken with the dissolved cornstarch.<br />
10. Pour this sauce over the fish and serve immediately.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-25500141095287739342007-11-27T12:19:00.000-08:002014-02-13T21:04:26.631-08:00Tokwa't BaboyThis dish goes well with porridge or a cold bottle of beer.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RlN9-LrF3J2QvZpqlh_PcIngMFBR2CtRCwttHKKfFi7obNuTrPEex0HMvN-Cpff0K0c-KT9sHTil1SVc2Kb_RMYAC_x7MCBR5bOP3hNs74uk5caL-TUIcVG-dJ0ERvzvSwWnd5mwxLkj/s320/tokwatbaboy.jpg" height="175" id="BLOGGER_PHOTO_ID_5137617870182912386" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" width="248" /><br />
<ul>
<li>1/4 kilo pork (preferably the ear and face part) </li>
<li>2 big pieces tokwa (dry tofu) </li>
<li>2 cups cooking oil </li>
<li>6 cloves garlic </li>
<li>2 small onions </li>
<li>5 whole peppercorns </li>
<li>1 teaspoon salt </li>
<li>1/4 cup vinegar </li>
<li>1 tablespoon soy sauce </li>
<li>1 teaspoon brown sugar </li>
<li>1/2 teaspoon black pepper, ground</li>
</ul>
PROCEDURE :<br />
1. Put the pork in a small pot or casserole and pour in enough water to cover the pork.<br />
2. Add in 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.<br />
3. Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour.<br />
4. Remove the pork from the pot and let it cool.<br />
5. Strain and reserve 1/2 cup of the pork broth for the sauce.<br />
6. In a small pan, heat the oil and fry the tokwa (dry tofu) until golden brown on both sides.<br />
7. Drain the fried tokwa on paper towels and let it cool.<br />
8. Mince the remaining 3 cloves of garlic and 1 onion.<br />
9. In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth.<br />
10. Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.<br />
11. Serve with porridge, or a cold bottle of beer.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-8940689511809856492007-11-27T12:12:00.000-08:002014-02-13T20:54:54.346-08:00Pork BarbecueThe tangy sweet favor of this grilled street food is a favorite among Filipinos.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6ZRqDOxUAd26Im-aPPnbPXEXx0ZEjyHVI1iR8fPjqzQWObWGuWC9BjIqi-OYy7OzzYG5ndJeyJ-UxucXmVQI9zZVwp6I7GVVOmr0hIrVbBNM_Do5OGOdGMPBiG11uWmpXkdjOWici9zu/s320/PorkBBQ.jpg" id="BLOGGER_PHOTO_ID_5137616281045012850" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 kilo pork belly (liempo), sliced to desired size </li>
<li>1 cup 7-UP </li>
<li>1/2 cup soy sauce </li>
<li>1/4 cup vinegar </li>
<li>1/4 cup banana ketchup </li>
<li>5 cloves garlic, minced </li>
<li>1 teaspoon pepper, ground </li>
<li>1/2 teaspoon MSG (optional) </li>
</ul>
PROCEDURE:<br />1. Mix all the ingredients in a large bowl and marinate for at least 8 hours.<br />2. Use barbecue sticks to skewer the meat or you may grill the meat as it is, if the pork slices are big.<br />3. Grill the meat until well cooked.<br />4. Enjoy with or without rice. Use vinegar as dipping sauce, if preferred.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-73228235869230974912007-11-27T12:06:00.000-08:002014-02-13T20:55:02.722-08:00Paksiw Na Pata<div>
Pork leg (including the knuckle) is used in this favorite sweet-sour recipe.</div>
<br />
<div>
</div>
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeV0pYBPpudM11pLYkdeqIYXQKT5NBcBb0awZp6CwqwODzlV7-O8G-a22p58nkSALq9GNLglLjCSbgm1npF1cOw8gHZPZO96EvlZkCt820pIrQlLqMWI8rRYOA20ktRR3xnkNI5B-AJqe/s320/paksiw+na+pata.jpg" id="BLOGGER_PHOTO_ID_5137615095634039138" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 large pork leg (pata), sliced </li>
<li>2 cups vinegar </li>
<li>4 tablespoons soy sauce </li>
<li>2 cups water </li>
<li>1 head garlic, minced </li>
<li>1 piece laurel leaf </li>
<li>12 whole peppercorns </li>
<li>1/2 cup sugar </li>
<li>1 cup dried banana blossom (actually dried lily buds) </li>
<li>sprigs of dried oregano </li>
<li>salt to taste </li>
<li>MSG or vetsin (optional)</li>
</ul>
<div>
PROCEDURE :<br />
1. Place the pork leg pieces in a casserole together with the vinegar, water, garlic, peppercorns, laurel and oregano.</div>
<div>
2. Place casserole over medium heat and simmer for 1 hour or until tender. (Alternatively, you can also pressure cook for 15 minutes)</div>
<div>
3. Add the soy sauce, sugar and banana flower and continue simmering until the sweet-sour broth thickens.</div>
<div>
4. Add salt and MSG to taste, if desired.</div>
<div>
5. Serve hot with rice.</div>
Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-10061931504923626792007-11-27T12:00:00.001-08:002014-02-13T20:55:15.437-08:00MenudoThis dish is obviously derived from Spain that colonized the islands for more than 300 years.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUi3PYpeTAgEsFuijMayWMzfRpUSpHXMeYGd1xWntENcGnglWKjh0-GIVvyyePM1eeQZiyDcEa8m1YO2YwOl6azXSz7GEgC8coSHi4T4Eu8tZvlJ84uvBNULoi2ABmYpN9CQHnXJAIz_v/s320/menudo.jpg" id="BLOGGER_PHOTO_ID_5137613003984965970" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 kilo pork, diced </li>
<li>4 cloves garlic, minced </li>
<li>1 large onion, sliced </li>
<li>4 large tomatoes, sliced </li>
<li>2 cups chickpeas, cooked and peeled </li>
<li>3 medium potatoes, diced </li>
<li>2 bell peppers, sliced </li>
<li>1 cup water </li>
<li>1 bay leaf </li>
<li>3 tablespoon soy sauce </li>
<li>1 teaspoon salt </li>
<li>1/2 teaspoon black pepper, ground </li>
<li>2 tablespoons cooking oil</li>
</ul>
PROCEDURE : <br />1. In a skillet, heat oil and saute garlic, onion, and tomatoes. <br />2. Add the pork and soy sauce and saute for 3 minutes. <br />3. Add the water, cover the skillet and simmer for 10 minutes. <br />4. Add potatoes, chickpeas, bell pepper, and bay leaf. <br />5. Continue cooking until sauce thicken. <br />6. Season with salt and pepper to taste.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-76859261141406325772007-11-27T11:46:00.000-08:002014-02-13T20:55:43.665-08:00Kare-KareNative recipe of meat cooked in peanut sauce and served with shrimp paste (bagoong).<br />
<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGJ3YY-JqFtQN1-LqQYTvhCg4Hyn2rr8pcdQisxog8W4Bpn507_a7vY1WfeA0h7O7O1abgFkAWSNt0ICi8fsDqrWWG3ORvFHcvpTz5PSQTvSa-zC4RGvUxEqALunOKrdEqrq0FUlkOKhO/s320/kare+kare.jpg" id="BLOGGER_PHOTO_ID_5137611303177916738" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /> <br />
<ul>
<li>1 kilo oxtail, cut into serving pieces </li>
<li>2 eggplants, slice diagonally </li>
<li>5 pieces string beans, cut into 4 cm length </li>
<li>2 cloves garlic, crushed and peeled </li>
<li>1 medium sized onion </li>
<li>3 tablespoons cooking oil </li>
<li>2 teaspoon salt </li>
<li>5 cups water </li>
<li>1/2 cup unsweetened peanut butter </li>
<li>3 tablespoon sauteed shrimp paste (bagoong) </li>
</ul>
PROCEDURE :<br />1. Put the meat, water, and salt in a casserole and simmer for 60 minutes.<br />2. Remove the meat from the casserole to a plate.<br />3. Put the string beans and eggplant in the casserole and boil until cooked.<br />4. Remove the vegetables from the casserole into another plate.<br />5. In a large skillet, saute the garlic and onion in hot oil until brown.<br />6. Put in the meat in the skillet and saute.<br />7. Transfer the meat back to the casserole with the stewing water and simmer for 10 minutes.<br />8. Stir in the peanut butter and simmer for another 5 minutes.<br />9. Serve with the cooked vegetables and bagoong on the side.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-76229959700087982362007-11-27T11:42:00.000-08:002014-02-13T20:56:10.702-08:00Chicken TinolaThere's nothing like a hot Chicken Tinola to warm you up especially when you are under the weather.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitV0Ftt9I2mLAnVHwi8McwcNDfOeIsB_0WLGbpzaPzAJb1R-JrDlSvAwsDKVfAvXHnkyHl8JJ7ul5d0gjkmEQR9zfgP7FKRjTOiot63bWpiqi0YR9yhRktCVTHTyLhKhIsZeHHxhs4oigd/s320/chicken+tinola.jpg" id="BLOGGER_PHOTO_ID_5137608279520940290" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 kilo whole chicken, cut into serving pieces </li>
<li>1 piece medium-sized unripe papaya, peeled and sliced </li>
<li>1/2 cup chili leaves (dahon ng sili) </li>
<li>2 tablespoons fish sauce (patis) </li>
<li>2 tablespoons ginger, julienned </li>
<li>3 cloves garlic, minced </li>
<li>1 medium-sized onion, chopped </li>
<li>5 cups water </li>
<li>3 tablespoons oil </li>
<li>salt and pepper to taste </li>
</ul>
PROCEDURE :<br />
1. In a casserole, heat oil and saute garlic, ginger, and onion until soft.<br />
2. Add the chicken pieces and stir-fry for about 3 minutes.<br />
3. Season with patis and pour in the water.<br />
4. Bring to a boil then lower the heat and simmer until the chicken is tender.<br />
5. Season with salt and pepper to your desired taste.<br />
6. Add in the papaya and simmer for another 5 minutes or until the papaya is tender.<br />
7. Remove from heat, put in the chili leaves and cover to allow the leaves to cook.<br />
8. Serve hot.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-70156091112589959552007-11-27T11:31:00.000-08:002014-02-13T20:56:33.624-08:00Chicken And Pork AdoboThis is a classic recipe with as many versions as the islands of the Philippines.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglq1tcl2LEQ04mZaT_DRS84Re_34mTm5ejG6F1HfKuDjdJy93aXwsPrdEWBpBo-3ipxC-w88qmkSEV3EVD4GCzdbjxAKybnlKqgczDq485xl1EXy_dabuBrVudakF95tVAqVZOWVNNqBsw/s320/chicken+and+pork+adobo.jpg" id="BLOGGER_PHOTO_ID_5137605221504225522" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1/2 kilo chicken, cut into serving pieces </li>
<li>1 kilo pork butt, cut into cubes </li>
<li>1 cup cane vinegar </li>
<li>1 cup water </li>
<li>1/2 teaspoon black pepper, ground </li>
<li>1 head garlic, crushed and peeled </li>
<li>2 pieces of bay leaves </li>
<li>1/2 cup soy sauce </li>
<li>2 tablespoons cooking oil </li>
</ul>
PROCEDURE :<br />
1. Put all the ingredients except the soy sauce and oil in a casserole.<br />
2. Bring to a boil and simmer for about 30 minutes.<br />
3. Put in the soy sauce and simmer for another 10 minutes.<br />
4. Remove the meat from the casserole to a plate.<br />
5. Remove the sauce to a separate bowl.<br />
6. Put the oil in the casserole and brown the meat.<br />
7. Return the sauce back in the casserole with the meat.<br />
8. Simmer until sauce thicken.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-22462655857953234932007-11-27T11:28:00.001-08:002014-02-13T20:57:13.243-08:00Bistek Tagalog<div>
The Filipino version of the beef steak made from very thin slices of beef cooked in soy sauce and calamansi juice. </div>
<br />
<div>
</div>
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzuA6CpDw80euDo_O1QJtmQXPn69pL4eRpzNlRQqNWj6FXn2LzkJLwVSCFoKsKsq-97JCvKWbT4ZuxgR2dc69_PQjJtkO4_FusFjrRBEkBxNiRkoDsAM8sj7oA-OeuZhMO7t_X6uD23GR/s320/bistek+tagalog.jpg" id="BLOGGER_PHOTO_ID_5137604461295014114" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<div>
</div>
<ul>
<li>1/2 kilo sirloin beef, sliced very thinly </li>
<li>1/4 cup soy sauce </li>
<li>3 tablespoon, calamansi juice </li>
<li>1/2 teaspoon black pepper, ground </li>
<li>1/4 teaspoon monosodium glutamate (MSG), optional </li>
<li>3 cloves garlic, minced </li>
<li>2 large onions, cut into rings </li>
<li>2 tablespoon cooking oil</li>
</ul>
<div>
PROCEDURE : </div>
<div>
1. In a large bowl, mix the beef, soy sauce, calamansi, black pepper and MSG.</div>
<div>
2. Cover the bowl and let the mixture sit in the refrigerator for at least 30 minutes.</div>
<div>
3. In a frying pan, heat the oil and stir fry the onion rings until soft.</div>
<div>
4. Remove the onion rings from the pan and increase the heat until the remaining oil is very hot.</div>
<div>
5. Reserve the marinade, fry the beef slices in batches until brown, remove them to a plate as they cook.</div>
<div>
6. When all the beef has been cooked, stir fry the garlic in the remaining oil.</div>
<div>
7. Pour in the marinade and let it boil for about 1 minute.</div>
<div>
8. Arrange the beef slices on a plate, top it with the onion rings, and pour the sauce over them.</div>
<div>
9. Serve hot with rice.</div>
Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-26414373802040872852007-11-27T11:23:00.000-08:002014-02-13T20:58:02.334-08:00Binagoongang BaboyDelicious pork recipe with shrimp paste, but not recommended for those with Hypertension<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgV3QdujqlyOSxCVQDTHdwZ3zcNsbeI6-uSFo0EnThpRxOkb5tyCh1xfEC7PQubd2zZ8Ifd4J992d1dXuSsMAU2T1pKlxDr039jPK3Gnhbu0rLkZ2cbKYRs2HM45FJD-0AHoVgBRCCMFv-/s320/binagoongang+baboy.jpg" id="BLOGGER_PHOTO_ID_5137603451977699538" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 kilo pork loin, cut into small cubes </li>
<li>1/2 cup cane vinegar </li>
<li>1/2 cup bagoong or shrimp paste </li>
<li>4 cloves garlic, minced </li>
<li>5 pieces black pepper, cracked </li>
<li>1 tablespoon sugar </li>
<li>3 pieces siling berde or jalapeno pepper, optional </li>
<li>1/4 teaspoon monosodium glutamate (MSG), optional </li>
</ul>
PROCEDURE :<br />
1. Place pork, vinegar, bagoong, garlic, and pepper corn in a cooking pan and mix well.<br />
2. Cover and bring to a boil without stirring.<br />
3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occassionally to ensure that it does not burn.<br />
4. Mix in the sugar and MSG, then put in the jalapeno pepper and simmer for another 5 minutes.<br />
5. Serve hot with rice.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-67423078086053455952007-11-27T10:55:00.000-08:002014-02-13T20:58:27.037-08:00Bicol Express<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenxcYLi8b3J1F7qau78IvW04q9bCa6jLFv9Zw4mDG59m9rH-s0-4zryryMrY_JRJ9MpvXrJFp90wnAmYI09KNo2_rcdJlPXfQWpq6kKvJqlbGY1TrJTGVdnNuRv-z-zpzx-oYnHZSaBk9/s1600-h/bicol+express.jpg"></a>You will need plenty of rice to go with this very spicy pork dish from the Bicol region.<br />
<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3mQ_n5iQlvbtkVohedGzlXRtsYdCEGNHm3urJUVMU-qUhvSIwqAIjg84jNkX39QCnF0Oe9P80KAbuJsb3bs1tpS0rPMZ76ciT22CFmoZkoMSkYmMTuOSrpEE9u67AnrN-AL5Tg-vAxZh/s320/bicol+express.jpg" id="BLOGGER_PHOTO_ID_5137602558624501954" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1 kilo pork, cubed </li>
<li>1/4 cup shrimp paste (bagoong alamang) </li>
<li>8 pieces red chili pepper (siling labuyo), whole </li>
<li>10 pieces green jalapeno pepper (siling berde), chopped </li>
<li>3 cups coconut milk </li>
<li>5 cloves garlic, minced </li>
<li>1 big onion, chopped </li>
<li>3 tablespoons cooking oil </li>
</ul>
PROCEDURE :<br />1. In a frying pan heat the oil until hot.<br />2. Sautee garlic, onion, and shrimp paste.<br />3. Add the pork and half of the coconut milk.<br />4. Cover and simmer over medium heat for about 15 minutes.<br />5. Put in the remaining coconut milk, chili pepper, and green pepper.<br />6. Cook for another 10 minutes.<br />7. Serve with rice.Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-79469484998247836562007-11-27T10:48:00.000-08:002014-02-13T20:58:59.670-08:00Beef TapaFilipino version of Beef jerky usually served with garlic fried rice and fried egg.<br />
<div>
</div>
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBhCjh1v_xJjE4MT_k9NYq9ha1Jqzmt72ftlagecyeBT0ZZAjsHdaK8aqRYdHRzdRoQME9XJyj8ylHhm2cxqgTElMMoyXXS3vFCaod_tI2LMOMIBpVaDOz4RJODwqwkcP2OcJpwCS0Log/s320/beef+tapa.jpg" id="BLOGGER_PHOTO_ID_5137594372416835666" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<div>
</div>
<ul>
<li>1 kilo beef loin, very thinly sliced </li>
<li>1 head garlic, minced </li>
<li>3/4 cup cane vinegar </li>
<li>1/4 cup sugar </li>
<li>1 tablespoon salt </li>
<li>1 tablespoon black pepper, ground </li>
</ul>
<div>
</div>
<div>
PROCEDURE :<br />
1. Mix all the ingredients together and let it stand in the refrigerator for at least 12 hours.</div>
<div>
2. Spread the pieces of meat in a tray and let it dry in the sun for at least a day.</div>
<div>
3. Serve fried with garlic rice and fried egg (tapsilog).</div>
Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0tag:blogger.com,1999:blog-348717477635723468.post-78685105453027652732007-11-27T01:01:00.000-08:002014-02-13T20:59:52.286-08:00Beef Nilaga (Nilagang Baka)The nilaga is an all-in-one meal that combine meat and veggies in one satisfying dish.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLVVfb_I5ekz1mLLnRNrV4Er770zFuHS9RrCtdFo0e3qRvHEC8-PskQTjiS4j2g71ExD51falhU689aR6RURxv05iY6un5DPqPSye6ePJMotwchErh8Px5I9DNnIE9IRMhw3StU8v11RC/s320/beef+nilaga.jpg" id="BLOGGER_PHOTO_ID_5137582423817818178" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /><br />
<ul>
<li>1/2 kilo beef, cubed </li>
<li>1 small head of cabbage, cut into 4 pieces </li>
<li>8 pieces string beans, cut into about 3 inches length </li>
<li>2 medium potatoes, peeled and cubed </li>
<li>1 large carrot, peeled and cubed </li>
<li>1 Knorr beef cube </li>
<li>1 medium onion, cut into 4 pieces </li>
<li>10 whole black pepper </li>
<li>8 cups water </li>
<li>fish sauce or patis </li>
</ul>
PROCEDURE :<br />1. Place beef, onion, black pepper, and water into a presure cooker and lock the lid.<br />2. Bring to a boil, lower heat, then simmer for about 10 minutes or until tender.<br />3. Open the pressure cooker and put in potatoes, carrot, string beans and Knorr beef cube.<br />4. Cover but do not pressurize and simmer for another 5 minutes.<br />5. Season with patis to taste before adding the cabbage.<br />6. Simmer until the cabbage is cooked.<br />7. Serve hot. Juanhttp://www.blogger.com/profile/13203545775022263134noreply@blogger.com0