Wednesday, March 5, 2008

Rellenong Manok (Bake Stuffed Chicken)

Ingredients:
  • 1 whole 2 to 3-pound chicken, boned (be careful not to pierce the skin)
  • 2 tablespoons lemon
  • 1/2 pound ground chicken
  • 1 tablespoon lemon juice
  • 2 tablespoons bread crumbs
  • 2 raw eggs
  • 3 hard-boiled eggs, peeled
  • SAUCE: drippings from chicken
  • 2 tablespoons vegetable or corn oil
  • MARINADE: 3 tablespoons soy sauce
  • STUFFING: 1/2 pound ground ham
  • 1/4 pound frankfurters, finely minced
  • 2 tablespoons soy sauce
  • 1/4 cup chopped onion
  • 2 teaspoons pepper
  • 4 ounces melted butter or margarine, for baking
  • 2 tablespoons soy sauce
  • salt to taste
  • 1 tablespoon sugar
  • 1/2 pound ground pork
  • 1-1/2 ounces raisins
  • 1 tablespoon garlic powder
  • 5 ounces sweet relish (canned)
  • 2 pieces hot saussage (pepperoni or Polish sausage), sliced lengthwise into quarters
  • 1 tablespoon finely minced garlic
Procedure:
  • MARINADE: Combine all ingredients and marinate boned chicken for 3 hours.
  • STUFFING: Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail). Sew the slits at the neck and the tail of the bird. Place the chicken in a baking dish and brush with the melted butter. Wrap in aluminum foil. Preheat the oven to 350 F. Bake for 1 hour. Remove aluminum-foil wrapper and continue baking until chicken is golden brown. Serve with sauce.
  • SAUCE: Collet drippings from the baking dish. Add 2 tablespoons flour and one tablespoon soy sauce. Set aside.
  • In a small saucepan, saute garlic in oil until brown. Add the mixture of flour, soy sauce and drippings. Season with salt. Cook about 5 minutes, stirring often. Slice chicken and serve with sauce.
Via: Recipehound

Saturday, March 1, 2008

Lomo Guisado (Sauteed Beef Strips)

Ingredients:
  • 1 k. beef tenderloin or round steak cut into 2" thin strips.
  • 3 tbsp. cooking oil
  • 5 segments garlic, macerated
  • 2 onions chopped into finely thin strips.
  • 4 big ripe tomatoes, chopped
  • 1/4 c. soy sauce
  • salt and pepper
  • 4-6 c. beef stock or beef bouillon
  • 1/2 tsp. Aji-no-moto
Procedure:
  • Heat oil in a saucepan.
  • Saute garlic until brown.
  • Add onions, ginger and tomatoes and cook over slow fire for 10 minutes.
  • Add meat and soy sauce.
  • Add beef stock 1/2 c. at a time and simmer until meat is done and tender.
  • Add just enough liquid to cover meat strips. Serve hot.
  • Beef bouillon may be prepared with 1 cup of water for every cube of beef bouillon.
Via: Barangay

Adobong Isda (Fish in Tangy Sauce)

Ingredients:
  • 2 lb Hito (catfish) dressed
  • 4 Cloves garlic, crushed
  • 1/3 c Vinegar
  • 1/4 c Water
  • 1 tb Salt
  • 1/4 ts Pepper
  • 1 sm Bay leaf
  • 3 tb Cooking oil
Procedure:
  • Put fish in porcelain or teflon skillet.
  • Combine the rest of ingredients except cooking oil, and pour over the fish.
  • Over medium heat, bring to a boil.
  • Cover, lower heat and simmer for about 10 minutes turning fish once.
  • Transfer fish to a dish.
  • Let sauce in skillet simmer until reduced Transfer to a small bowl and set aside.
  • Heat oil in skillet.
  • Fry fish until brown on all sides.
  • Place on serving dish. Pour sauce over it.
Via: Dyaryoboy

Inihaw na Bangus (Broiled Milkfish)

Ingredients:
  • 4 big bangus (clean and scaled)
  • 2 big onions (diced)
  • 4 big tomatoes (diced)
  • Pinch black pepper
  • 1 tablespoon rock salt
  • 2 tablespoon calamansi juice
  • Oil Aluminum foil
  • 1/2 cup soy sauce
  • 2 tablespoons calamansi juice
  • 2 pieces hot chili pepper (minced)
Procedure:
  • In a bowl, mix onion, tomatoes and black pepper.
  • Stuff bangus with the mixture.
  • Grease aluminum foil wit oil and wrap bangus individually.
  • Grill or bake until well cooked.
  • Serve with soy sauce, calamansi and hot chili pepper. (mix)
Via: efreerecipes

Pinatisang Manok (Chicken with fermented fish sauce)

Ingredients:
  • 1 whole chicken (about a kilo)
  • a bunch of sili leaves
  • 1 whole garlic
  • 1 thumb-sized piece of ginger
  • 1 large white onion
  • patis
  • 2 tbsps. of cooking oil
Procedure:
  • Chop the chicken into serving pieces.
  • Peel and crush the garlic.
  • Peel and thinly slice the ginger and onion.
  • Heat the cooking oil in a large sauce pan or casserole.
  • Saute the garlic, ginger and onion for about 30 seconds.
  • Add the chicken pieces.
  • Cook over high heat, stirring, until the meat changes color.
  • Pour in about 1/2 c. of patis.
  • Cook the chicken in patis until most of the liquid has evaporated.
  • Pour in enough water to cover the chicken pieces.
  • Bring to a boil, lower the heat, cover and simmer for about 30 minutes or until the chicken is tender.
  • Taste the broth and add more patis if necessary.
  • Turn off the heat.
  • Add the sili leaves without stirring.
  • Cover and let stand for five to 10 minutes before serving.
Via: Pinoycook

Chicken Pastel (Chicken Pie)

Ingredients:
  • 2-pound chicken, cut into serving pieces
  • 1 cup margarine
  • 1 pepperoni, sliced into pieces 1/8-inch thick
  • 1 diced carrot
  • 3/4 cup green olives
  • salt and pepper to taste
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 1/4 cup finely minced onion
  • 2 cups chicken broth
  • 1-1/2 cups diced potatoes
  • 1/2 cup sweet peas
  • 1 beaten egg
  • 1/2 cup vegetable or corn oil
  • juice of 1 lemon
  • 1 cup mushrooms, sliced in half
  • 1 tablespoon white wine
  • 1 14-ounce can Vienna sausage, srrained and diced
  • 1/4 cup grated Parmesan cheese
  • PASTRY CRUTS: 2 cups flour
  • 1/4 cup cold water
Procedure:
  • Marinate chicken in soy sauce and lemon for about 1 hour.
  • Heat margarine in a large skillet. Brown chicken pieces.
  • Remove the chicken and set aside.
  • In the same skillet, saute onion, mushrooms and pepperoni.
  • Add the chicken, broth and wine.
  • Simmer over low heat until chicken is tender.
  • Add carrots, potatoes, Vienna sausage, olives, sweet peas and grated cheese.
  • Cook for 10 minutes longer.
  • Season with salt and pepper.
  • Transfer the whole mixture to a greased pie plate; reserve whatever is left over to eat separately.
  • PASTRY CRUST: Preheat oven to 450 F. Combine flour and salt in a bowl.
  • Make a well in the center and add the oil and cold water.
  • Stir and mix lightly into a ball.
  • On a flat surface, roll out the pastry and shape it.
  • Cover the mixture in the pie plate with it, pressing the edges to seal the top.
  • Prick the pastry with a fork to let off steam.
  • Brush the outside of the pastry with a beaten egg and bake for 15 minutes or until golden brown. Serve hot.
Via: RecipeHound
 



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