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Chicken Adobo
Disclosure / Chicken Adobo / This Link may contain affiliate link Filipino dish popularly known for it’s slightly tangy and savory taste, marinated chicken pcs and simmered with it’s marinade, easy to prepare and cooked in 30 minutes. A dish with balanced of sweet salty …
Beef Tapa
Filipino all day breakfast favorite serve with fried rice or just plain rice, Beef tapa is one of the popular heavy breakfast in the Philippines and can be eaten anywhere in the streets of Manila a lot of restaurant serve this type of food usually called Tapsi for short of tapa sinangag at itlog or Tapa, fried rice and egg.
Beef tapa
Filipino Dish made from thinly sliced beef and marinated in mixture of soy sauce, garlic, Brown sugar, and other spices and is being pan fried until caramelized. This is all time Filipino breakfast favorite and served with fried rice or plain rice with egg. Very simple dish but definitely love by everyone.
Ingredients
- 6 tbsp Brown sugar
- 1 tsp salt
- 4 tbsp oyster sauce
- 4 tbsp soy sauce
- 1 pcs lemon
- ½ tsp black pepper
- 3 tbsp Vinegar
- 1 bulb Garlic Chopped
- 1 whole white onion Diced
- 2 kg Top sirloin Can also use top round but has to be mixed with baking powder and marinate over night to soften the tissue
Instructions
- Mix and combine all the following ingredients, soy sauce, lemon, vinegar, sugar, oyster sauce, garlic and onion, Mix well until all the sugar dissolved.
- Slice the prepared beef into very thin strip and make sure it's across the grain by looking at meat direction of lines.
- Combine the thinly sliced beef with the marinate and let it sit for an hour,
- In medium high heat, Heat the pan and add 2 tbsp of oil.
- Cook the beef by batches in a small amount, stir fry until it dries out and Caramelized, repeat the process and cook as much as you want, the remaining can stored in the fridge for several days or better to portion and freeze.
- Serve with plain rice or fried rice and sunny side up egg.
Notes
Recipe Ingredient are calculated for 2 kg of meat.
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Lechon Pork shoulder
Disclosure / lechon Pork shoulder / This link may contain affiliate link Lechon pork shoulder or Lechon is a big deal in places like the Philippines and Latin America. The word comes from Spanish – lechón means piglet. It’s all about roasting a whole pig …
Pulled Pork
Pulled pork’s roots lie in the American South’s barbecue belt – North Carolina, South Carolina, Tennessee, and Texas. It comes straight from Southern barbecue custom.
Pulled pork’s precise origin isnt clear but it connects to American barbecue’s history. Barbecue started with cooking styles from Native Americans, enslaved Africans, and European colonists. In Southern barbecue, pork’s always been popular since it’s cheap and easy to find in the South.
Check out video link here:https://youtu.be/PlNRp2dLYYQ
Pulled Pork
Pulled pork is a really tasty and soft meal that's made by cooking pork shoulder or butt real slow with spices and seasonings. You let the pork cook for a long time until it gets super tender and just falls apart. Then you can shred up the pork into strands and pieces. It's awesome with barbecue sauce in a bun as a sandwich. Or you can put it in tacos and burritos too. It's like the ultimate comfort food thats great for having people over or just when you want something really satisfying and delicious.
Ingredients
- 4-5 lb Pounds pork shoulder or pork butt
- 2 tbsp Vegetable oil
- 1 Large Onion
- 4 Cloves Garlic
- 1 cup BBQ Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Smoke Paprika
- 1 tsp cumin
- 2 tsp Chili Powder
- 2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- First things first – get that pork ready to go. Trim off any big chunks of fat and cut it down to size if needed. After that, make yourself a spice mix in a little bowl. You'll want some smoked paprika, cumin, chili powder, oil salt and pepper. Mix it up real good and coat the pork with it. Let those flavors seep in for at least 30 mins if you can and even better is to stick it in the fridge overnight! When you're ready to cook, Preheat the oven to 320 degrees F (160 C). Now, if you want extra flavor, you can sear the pork in an oven-safe pot or skillet over medium-high heat first. This'll give it a nice brown crust on the outside. Totally optional though. Take the pork out and throw the chopped onions into the pan and place the pork on top of the onionsPut the pork in and pour in some chicken broth (or water if you don't have any broth). Let that baby roast in the oven for 3-4 hours, until a fork pulls it apart real easy. Check it periodically to make sure there's enough liquid. Add more if it's drying out.
- You want to make sure the meat cooks all the way through to a safe temperature and ends up nice and tender and tasty and here's the basics on calculating roasting time by weight: Step 1: Weigh the meat. Step 2: Look up about how many minutes per pound (or kg) you should roast that type of meat. Step 3: Multiply the weight by the time per pound to get the total roasting time. Let's say you're roasting a whole chicken thats 4 pounds. The recipes say roast chicken for around 20 minutes per pound at 350 degrees F. Step 1: The chicken is 4 lbsStep 2: Roast chicken is 20 minutes per lbStep 3: 4 lbs x 20 minutes per lb = 80 minutes totalSo you'd roast the 4 lb chicken at 350 for about 80 minutes, or 1 hour 20 minutes. But it's super important to use a meat thermometer and check that the chicken reaches the right internal temperature – 165F for poultry. The time is just a guide – the actual time might be different depending on your oven the meat's temperature when you start, and other things. Always check the internal temp with a thermometer to make sure your meat is cooked safely and deliciously. First things first, you gotta weigh the meat youre planning on roasting. Use a kitchen scale for this. For example, say you've got a 4 pound chicken. For a whole chicken, you'll wanna cook it for around 20 minutes per pound at 350°F and so the math here is:Total Cooking Time = Weight of Chicken (in pounds) x Cooking Time per Pound.Total Cooking Time = 4 pounds x 20 minutes/pound = 80 minutesGet it? The key things are weighing the meat, knowing the recommended cooking time per pound based on the type of meat and temp and multiplying to get the total time.
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Pork Adobo
Adobo is like the soul food of Filipino cuisine. This tasty dish takes meat, usually chicken or pork or both, and lets it hang out in a mix of stuff like vinegar, soy sauce garlic, bay leaves, and whatever spices you want. All those flavors …
Pork Lomein
Pork Lo Mein’s a well-liked Chinese plate showin’ off a tasty blend of flavors, textures, and stuff. This stir-fried noodle thing’s a standard in Chinese-American joints and people dig its savory taste and how you can switch it up easy. Its main deal is tender …
Aglio e Olio
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Aglio e Olio dish’s appeal lies in its minimalist yet flavorful approach. Despite its simplicity, Aglio e Olio delivers a satisfying and comforting experience that showcases the essence of Italian cuisine. To prepare Aglio e Olio, the garlic is gently sautéed in olive oil until it turns golden and fragrant. The magic is in the balance of flavors and the careful execution of the simple cooking process
Check Aglio E Olio video on this link : https://youtu.be/dIqiEwXOUpA
Aglio e Olio
Aglio e Olio is a tasty Italian pasta from Naples. It's simple – just spaghetti, olive oil, garlic, red pepper flakes parsley, and maybe some Parmesan cheese if you want and you cook the garlic in olive oil until it's all golden and nice, then add the red pepper for a little kick. Mix it up with the cooked pasta so the oil and garlic get all over. The parsley makes it fresh. Cheese makes it rich. Aglio e Olio shows how Italian food takes a couple good ingredients and makes them into something awesome without doing too much. The Italians are all about simplicity but making it delicious.
Yield: 2
Materials
- 225 gm Spaghetti
- 4 cloves Garlic
- 1/3 cup Extra virgin olive oil
- salt to taste
- Freshly ground black pepper to taste
- 1 cup Grated parmesan cheese
- Fresh chopped parsley
- ½ tsp salt for pasta water
Instructions
Pasta
- First, boil water and add half teaspoon salt When it's bubbling, throw in the spaghetti or whatever pasta you want and cook it for around 8-10 minutes, until it's al dente. Don't forget to save atleast half a cup of pasta waterHeat the pan over medium high heat. Add the sliced garlic and sauté for about 2 minutes and stir constantly. Don't let the garlic get brown or itll be bitter. I actually like when garlic gets a little brown though. After draining the pasta, add it to the skillet with the garlicky oil. Toss it around so it gets coated evenly. If it seems dry, add a little of the pasta water to make a nice silky sauce. The starch in the water helps with that. Now you can add some of the cheese and the chili oil or flakes if you want. Season it really well with salt and pepper. Taste it and adjust the seasoning to your preference. If you want sprinkle on some chopped parsley for a pop of color and freshness.225 gm Spaghetti, 4 cloves Garlic, 1/3 cup Extra virgin olive oil, salt to taste, 1 cup Grated parmesan cheese, ½ tsp salt for pasta water, Fresh chopped parsley
Garnish and Serve:
- If desired, garnish with chopped fresh parsley for a burst of color and a hint of freshness.Optionally, serve with grated Parmesan cheese at the table for those who want to add it to their individual servings.
Video
Notes
Aglio e Olio is best enjoyed immediately while it’s still hot. It’s a simple yet incredibly flavorful dish that showcases the beauty of basic ingredients. You can also customize it with additional ingredients like sautéed mushrooms, cherry tomatoes, or shrimp, but the classic version is a true delight on its own.
Dan Dan Ramen
Dan Dan Ramen is a tantalizing and flavorful fusion of two beloved Asian culinary traditions: Japanese ramen and Sichuan-style Dan Dan noodles. This unique dish brings together the rich umami of ramen broth with the fiery and numbing spiciness of Sichuan cuisine, resulting in a …
Shrimp Broccoli
Toss them together in a hot wok with some soy sauce garlic, ginger – suddenly you’ve got a party in your mouth! The textures go so nicely together too. The tender shrimp, the crunchy broccoli florets. Yum. You really cant go wrong with shrimp and …
Egg Drop Soup
Egg drop soup is a cozy Chinese staple people love all over the place now, not just in China. It’s become so loved for how easy it is to make and how tasty it is and just mix up some eggs, broth (chicken or veggie), and maybe cornstarch if you want it thicker. Pour the egg in real slow let it drizzle into stringy bits. Outside of that, you can spice it up with green onions, some ginger, soy sauce white pepper. Those take it up a notch, give it a nice punch of flavor. You gotta be gentle and patient when making this soup. But once it comes together, the velvety texture and comforting warmth make this a soup you just can’t beat. I like making a big batch so I can reheat bowls of it on chilly nights. It takes me back to the Chinese restaurants of my childhood, slurping up spoonfuls of happiness. This cozy simple soup really is magic in a bowl.
Egg Drop soup
Egg drop soup is a delicious and comforting Chinese dish that has become popular worldwide. Its simple yet flavorful preparation makes it a favorite among many, and it's often found on the menu of Chinese restaurants or enjoyed as a quick and easy homemade meal.The basic ingredients of egg drop soup typically include chicken or vegetable broth, eggs, and seasonings. Sometimes, cornstarch is added to thicken the soup slightly. The broth forms the base of the soup, providing a savory and aromatic flavor that serves as a canvas for the delicate egg ribbons.
Ingredients
- 6 stalks Green Onion
- 1 Medium Red or White onion
- 4 Medium Roma Tomatoes
- 4 Cloves Garlic
- 5 tbsp Cornstarch dissolved in 1 cup of water
- 2 tbsp Fish sauce ( optional )
- Salt to taste
- 2 Pinch Freshly Cracked pepper
- 4 Medium Egg
- 3 tbsp oil
- 2 L Chicken stock (optional) Can use vegetable stock or water
Instructions
- In a pot saute garlic until the aroma starts to smell or until the color turns brownNot necessarily start with garlic some people don't like the smell of garlicCan start with onions and saute until translucent then add the garlic
- Add the sliced onions and chopped tomatoesCut the white half part of the green onion and chop include this with the rest. of the onionchop the green part as this will be added fresh at the end of the cookingI prefer Roma tomato it's full of flavor less seeds and available most of the timeSaute until tomatoes turn mushy
- Add 2 L of chicken stock or vegetable stock/ if using just water enhance the flavor by using chicken powder
- Cover and let it simmer for 2 minutes then add the slurry slowly in a circle pattern A wire whisk is ideal to use as it mixes the slurry wellSlowly stir while adding the slurry and ensure to incorporate the slurry properly to avoid curdling The simmering stage in low heat is the best time to add the slurry
- Increase the heat once all the slurry is added and continue stirring
- In a separate bowl beat the egg until foamy then pour the beaten egg in a circle pattern In a circle pattern using the same procedure for pouring slurry pour the beaten egg and let it coagulate or settle before mixing
- Wait 1 minute until the egg is cooked then start mixing slowly Add the fish sauce or add half a tsp of chicken powder if desired
- Season with salt and pepper to taste
- Top with chopped green onion
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Wonton soup
Wonton soup is a renowned Chinese dish consisting of delicate dumplings called wontons filled with ingredients like pork or shrimp. Originating from the Tang Dynasty, the name "wonton" translates to "swallowing clouds," inspired by their shape. The filling and folding methods vary, with various seasonings added. The wontons are boiled and served in a clear broth made from chicken, pork, or seafood stock, often flavored with ginger and garlic. Garnishes like green onions and sesame oil enhance the soup's flavor, creating a comforting and popular culinary experience.
Ingredients
- 1/2 lb (about 225 grams) ground pork
- 3 cloves Garlic
- 5 stalks Green onion
- 1 tsp Grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce (optional)
- Salt and pepper to taste
- 1 lb Shrimp shelled and deveined (chopped)
- 1 medium size Carrots
Instructions
Prepare the Filling:
- OK so first you wanna get a big bowl and throw in the ground pork, shrimp, chopped carrots, minced garlic green onions, grated ginger, soy sauce, sesame oil salt and pepper. Mix it all up real good with a spoon or even your hands if you want. Then get a wonton wrapper and lay it out on a clean counter or whatever. Keep the other wrappers covered with a damp towel so they don't dry out and get useless. Put about a teaspoon of the filling in the middle of the wrapper and wet the edges of the wrapper with some water from your finger or a brush so it seals up good. Fold it into a triangle and press the edges together to seal it up. Make sure to get rid of any air bubbles in there so the wontons don't explode when you cook 'em. Then dab a little water on the bottom corners of the triangle and bring them together to shape it into a classic wonton with the folded up sides.
Assemble the wontons and cook
- Here's my attempt at rewriting the content in a much more easy way:Alright, so keep going with folding and sealing those wonton wrappers until you've made as many as you want. Now get some water boiling. Carefully drop the wontons in the pot once it's bubbling. Let them cook for 3 or 4 minutes, or just until they float to the top and if you're not sure they're done go ahead and cut one open to check that the pork filling is fully cooked inside. Use a slotted spoon to scoop the wontons out into bowls once theyre ready. There's different ways you can serve these – in a nice clear broth, with a dipping sauce on the side, or tossed into a veggie stir-fry with a sauce of your choosing. However you want to eat them, homemade wontons are the best!
Notes
Wontons are incredibly versatile and can be enjoyed in various ways. Feel free to experiment with different fillings and serving options to create a dish that suits your preferences.
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