Month: March 2020

Pork Giniling With Egg Recipe

INGREDIENTS:

  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 cup tomato sauce
  • 1/4 cup banana ketchup
  • 1 cup of water
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • Hard-boiled eggs, peeled
  • 1 cup thawed sweet peas
  • 1/4 cup raisins salt and pepper to taste Read

PROCEDURE:

  1. In a wide pan of medium heat, heat oil. Add onions and garlic and cook until softened.
  2. Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.
  3. Add fish sauce and continue to cook for about 1 to 2 minutes.
  4. Add tomato sauce, banana ketchup, and water, stirring to combine.
  5. Bring to a boil. Lower heat, cover, and continue to simmer until meat is tender and fully cooked.
  6. Add potatoes and carrots and cook until tender.
  7. Add the hard-boiled eggs, green peas, and raisins.
  8. Continue to cook until thoroughly heated through and sauce is reduced.
  9. Season with salt and pepper to taste.
  10. Stir and let it simmer for 3 minutes. then serve.

Erica Bullo

Green BEans and Bacon REcipe

INGREDIENTS:

  • 2 1/2 pounds green beans, trimmed
  • Salt
  • 1/2 pound bacon, roughly chopped
  • 1 onion,finely chopped
  • 3 cloves garlic,minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup chopped toasted pecans
  • 1/2 juice of lemon
  • freshly ground pepper

PROCEDURE:

  1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes.
  2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  3. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes.
  4. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
  5. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes.
  6. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute.
  7. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more.
  8. Return the bacon to the pan, pour in the lemon juice and toss.
  9. Season with salt and pepper. serve it.

Erica Bullo

Quail Eggs vegetables recipe

INGREDIENTS:

  • 6 oz. quail eggs (drained)
  • 6 oz. snow peas
  • 1 lb. carrots cut them into small bite size
  • 16 oz. baby corn (drained)
  • 2 tbsp olive oil
  • 1/2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1/4 tsp brown sugar
  • black pepper

PROCEDURE:
1. Heat olive oil in a wok on high heat.
2. Add carrots and stir fry them for one minute, then add snow peas and baby corn.
3. Season the vegetables with oyster sauce, soy sauce, fish sauce, brown sugar, and black pepper.
4. Stir fry the vegetables for 3 -4 minutes or until they’re cooked, add quail eggs in the wok and cook the eggs for a minute or two.
5. Turn off the stove and serve it.

Erica Bullo

Pinakbet Recipe

INGREDIENTS:

  • 1 tablespoon oil
  • 1 onion,chopped
  • 2 cloves garlic,minced
  • 1/2 pound pork belly, cut into 1-inch cubes
  • 1 tablespoon shrimp paste
  • 2 Roma tomatoes, chopped
  • 2 cups water
  • 1/2 small squash (kalabasa), peeled and cut into pieces
  • 8 okra, ends trimmed
  • 1/2 bunch long beans, ends trimmed and cut into 3-inch lengths
  • 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
  • 1 large eggplant, ends trimmed and cut into 1-inch thick
  • salt and pepper to taste

PROCEDURE:

  1. In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
  2. Add pork and cook, stirring occasionally, until lightly browned. Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
  3. Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
  4. Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.
  5. Add squash and cook for about 2 minutes or until almost tender.
  6. Add long beans and continue to cook until tender-crisp.
  7. Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
  8. Season with salt and pepper to taste. Serve hot

Erica Bullo

Kare-Kare Recipe

INGREDIENTS:

  • 2 1/2 lbs Beef hocks or Oxtail, cut into 2” lengths
  • 6 tbsp peanut butter
  • 1 bundle sitaw or long beans (cut 3″ length)
  • 2 bundles bokchoy / pechay
  • 2–6 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 tsp achuete powder for coloring
  • 1 medium eggplant (cut into 6 pieces)
  • 1 tbsp fish sauce
  • Bagoong or shrimp paste

PROCEDURE:

  1. Boil the Beef hocks or Pork until soft. Set aside. Reserve the broth.
  2. In a wok, saute garlic and onion.
  3. Add pork hocks and fish sauce. Cook for a few minutes.
  4. Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
  5. Add the vegetables and cook until vegetables are tender. Stir occasionally.
  6. Season with salt to taste.
  7. Serve with bagoong or shrimp paste.

Erica Bullo

Sambal Chicken Stir Fry Recipe

INGREDIENTS:

  • 500 grams boneless and skinless chicken thighs or breast halves, cut into bite-sized pieces
  • 1 Tablespoon ginger, (minced)
  • 2 Tablespoon chinese cooking wine, (divided)
  • 2 Teaspoon cornstarch
  • 1/2 Teaspoon salt
  • 2 Tablespoon oil
  • 1 Tablespoon sambal sauce or sambal oelek
  • 1 Tablespoon fish sauce
  • 2 Teaspoon brown sugar
  • 2 Cups red bell peppers (julienned)
  • 2 Cup leeks,sliced,reserve 1 tablespoon for garnish
  • cup of water as needed

PROCEDURE:
1. In a bowl, combine chicken, ginger, 1 tablespoon wine, cornstarch, and salt. Stir in 1 teaspoon oil.
2. In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 tablespoon wine, and 2 tablespoons water.
3. Heat a wok over high heat. Add 1 tablespoon oil. Add chicken and spread evenly. Cook for 1 minute letting the chicken begin to sear. Stir fry for a minute until the chicken is no longer pink but not overcooked.
4. Swirl in remaining oil. Add peppers and leeks, stir fry until the leeks are bright green. Pour in the sauce and stir fry for 1 to 2 minutes. Garnish with chopped leeks. Serve.

Erica Bullo

Pork Guisantes Recipe

INGREDIENTS:

  • 1 tablespoon canola oil
  • 1/2 red bell pepper, cored, seeded and cut into 1/2-inch thick strips
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 pounds pork sirloin, cut into 1-inch cubes
  • 1 tablespoon fish sauce
  • 1 cup tomato sauce
  • 1 1/2 cups water
  • 1 bay leaf
  • 1 cup frozen sweet peas, thawed
  • salt and pepper to taste

PROCEDURE:

  • In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
  • In the pan, add onions and garlic and cook until softened. 
  • Add pork and cook for about 4 to 5 minutes or until lightly browned. 
  • Add fish and sauce and cook for about 1 minute.
  • Add tomato sauce, water, and bay leaf. Bring to a boil. 
  • Lower heat, cover and continue to cook for about 20 to 30 minutes or until pork is fork-tender and sauce is reduced.
  • Add sweet peas and bell peppers cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste. 
  • Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp. Serve hot.

Erica Bullo

Chicken Hamonado Recipe

INGREDIENTS:

  • 1 lb Chicken cut into serving pieces
  • 1 tbsp Soy sauce
  • 1 can Pineapple tidbits small size
  • 1 pc Onion small, cubed
  • 2 cloves Garlic minced
  • 1/2 tsp Black Pepper
  • 1 tbsp Brown Sugar
  • 2 tbsp Cooking Oil
  • 1/2 cup Water

PROCEDURE:

  • Combine chicken, pineapple juice from the pineapple tidbits can, soy sauce, and black pepper in a bowl. Cover and refrigerate for 30 minutes.
  • Heat oil in a cooking pot. Fry the chicken for 2 to 3 minutes per side or until light brown. Remove from the pot then set aside.Note: Remove some oil on the pan.
  • On the same pan, saute garlic and onion until brown.
  • Add the chicken and pour-in the marinade. Let it boil while covered. Cook in low heat for 30 to 35 minutes. Note: add water as needed.
  • Add sugar and cook for another 3-5 minutes. Then put-in the tidbits on top.
  • Serve while hot!

Erica Bullo

chicken and brocoli stir fry recipe

INGREDIENTS:

  • 1 1/2 tablespoons oil
  • 1 pound chicken breast (thinly sliced)
  • 2 heads broccoli, florets removed (7 cups/465 grams)
  • 1/2 cup chicken broth
  • 1/2 cup coconut aminos
  • 3 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste

PROCEDURE:

  • In a small saucepan , make the sauce by combining the broth, coconut aminos, lime juice, sesame oil, garlic, ginger, red pepper flakes, and pepper. Bring to a simmer over medium-low heat and let simmer for 20 minutes. Make sure to stir often and watch so it doesn’t boil. After about 20 minutes, sauce should be thickened and reduced by 2/3 and coat the back of a spoon. Remove from heat and let cool for a minute.
  • When the sauce has about 7-8 minutes left, make the chicken and broccoli. Season the sliced chicken with salt and pepper. Heat a large sauté pan over medium heat, add oil, and let it get hot. Add slices of chicken, without overcrowding, and cook 30-60 seconds per side (depending on how thick you sliced it). Remove from pan and repeat with remaining chicken (I had to do this in 3 batches).
  • Leave the chicken juices in the pan and add broccoli. Cook for 3-5 minutes until tender. If needed, add a splash of broth to help stem it some. Add back in the chicken to the pan and mix to combine. Be careful not to add the chicken juices as this will thin out the sauce.
  • Add in the sauce and mix well until combined and everything is nicely coated. Top with sesame seeds and green onion and serve with your sides of choice!

Erica Bullo

PORK SINIGANG RECIPE

INGREDIENTS:

  • pork
  • tamarind
  • red onion
  • tomato
  • fish sauce 
  • radish
  • kangkong 
  • finger chili 
  • Stringbean
  • Taro
  • Okra
  • Eggplant

PROCEDURE:

  1. Place pork ribs and water in a pot and bring to boil.
  2. Add the red onion, tomatoes and fish sauce. Cover and let it simmer until pork becomes tender.
  3. Add the taro and simmer again for 5 minutes.
  4. Toss in the string beans and radish and let it cook for 2 minutes
  5. Add the okra, eggplant, finger chili, and the kangkong stalks.
  6. Add the tamarind paste or tamarind powder mix. Season with salt if needed.
  7. Toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.

Erica Bullo