How to cook Minudo

Minudo A Philippine staple among Parties, Fiestas, Canteens  including Filipino gatherings in different countries. 

It's a Combination of Diced pork meat, some sausages, potato, carrots, bell pepper in Tomato sauce. 

 Try this dish and let me know what you think. 

 INGREDIENTS: 

1/2 Kilo Dice pork 1/2 inch squares

2 pcs of sausages diced into 1/4 inch squares

4 Tbs cooking oil 

6 Cloves Garlic 

1 Large Onion 

3 pcs Potato diced into 1/2 inch squares

1 Carrot diced into 1/2 inch squares

3pcs Bay leaf 

1 small Bell pepper

1 Pork bouillon 

1/4 tsp Salt 

1/4 tsp Pepper 

1/4 tsp sugar

1 Tsp soy sauce

1 cup Tomato Sauce 

1/4 cup water

1 Tbs of Cheddar cheese 

PART I

INSTRUCTION: Marinade Pork for at least 30 min

2 Tbs soy sauce

2 Tbs Banana Catsup

2 Tbs Vinegar

Part II

INSTRUCTION: 

1. Heat cooking oil in pan and saute garlic and onion
2. Add pork and allow the pork to cook well and should shrink to about a 1/3 inch in size and allow the pork oil to blend with the meat
3. Add sausages to mix with the pork meat
4. Now add you tomato sauce, water and once simmering lower down the flame to cook for 15-20 min, do not forget to stir occasionally to prevent the sauce and meat from burning. You will notice after a few min some oil will start to build up on top and the sauce slightly thickening and changing color towards reddish orange.
5. Put in 1 Pork cube sugar, 1 soy sauce and cheese stirring occasionally
6. add the bay leaves give it a quick stir
7. add the potato and carrots and simmer for another 10-15 min
8. Add the bell pepper 
9. Add the salt and Pepper to taste
10. Give it another 5 min and your Done

Note: Simmering may cause the tomato sauce to dry up quickly depending how strong your flame is, you have the option to add a little water while simmering for 2 reasons. One is if you want the meat tender, simply add water and simmer for another 15-20 min or just a few table spoons  to lessen the thickness of the sauce and increase the volume of the sauce.

Enjoy 

Bistek na Boneless Bangus

Bonless Bangus can be cooked so many different ways and instead of the usual Dinaing or Inihaw, another way is the Bistek.

This dish is worth trying if you like it savory salty with Soy sauce, Kalamansi and lots of Onions

Lets start 

Part I : Preparing the fish

INGREDIENTS:

1 Large Boneless Bangus

1/4 tsp salt

1/4 tsp pepper

1/2 cup flour for 

1 cup cooking oil

INSTRUCTION:

1. Wash Boneless Bangus thoroughly to remove any traces of blood
2. Pat dry and put salt and pepper
3. Dust with Flour. I find this method economical and and more effective instead of dredging since dredging in floor has too many excess flour that is wasted. Simply put the flour in a small mesh strainer (The strainer used to remove lime seeds) and lightly top strainer to allow the flour to drop like powder all over the fish. You'll be surprised how evenly it will be distributed on the fish.
4. Allow the Bangus to absorb the flour and promote a very thin damp flour coating dry enough for it not to stick on the plate
5. Fry skin side down on Medium heat until golden brown and invert to achieve the same golden brown effect on both sides

Part II: How to make the sauce

2 Large onion cut in to rings and separate each piece individually

4 Tbs Cooking Oil

1/2 cup Soy Sauce

1/2 cup Water

1tsp sugar

1/8 cup Kalamansi juice

1tbs liquid seasoning

INSTRUCTION:

1. Saute Onions very lightly and remove from oil
2. Put in the soy sauce, water Kalamansi, sugar and Seasoning
3. Allow to boil season with pepper and reduce sauce by simmering it down to medium heat until you reduce the liquid to 3/4 its volume or less depending on how concentrated you want the sauce to be

Prepare the fish on a large platter and pour the sauce over, and top it with your sauteed Onions

Enjoy

I normally don't put the  fish in the pan while reducing the sauce, reason being is I wanted to retain the crispiness of the fish.

Also the breading will absorb the sauce once you pour it on the fish before serving.

Some people prefer a lot of sauce on the fish others prefer to have the sauce on the side and add as they eat . Either way, it work just fine

Chili Garlic Sauce

 This will only take 15 to 20 minutes to cook

INGREDIENTS:

4 whole Garlic peeled and finely chopped (about 40 pcs cloves) use the food processor

4 Tbs Dried chili flakes 

4 Tbs oyster sauce

3 Tbs sweet chili sauce

1 Tbs brown sugar

1 Tbs Liquid seasoning 

1/2 Tsp Vinegar

1/4 tsp fine black pepper

1/3 cup Corn oil or Olive oil 

INSTRUCTION:

1. Heat cooking oil until it starts to smoke then turn off the flame
2. Add garlic and dry chili flakes let it simmer down
3. Turn on Stove again and put heat on low flame and cook further until light brown
4. don't allow garlic to turn brown or it will get bitter
5. Add Oyster sauce, sweet chili sauce, brown sugar, vinegar, black pepper
6. Mix until all the garlic and chili are totally covered with the sauce
7. Simmer until you develop a slightly dry but slightly paste texture

Like i said, I prefer to make it simple and not over complicated

Hope you love it

Why use dry chilly peppers and not the fresh red eye chili peppers ?

• I've tried cleaning fresh red eye chili peppers and i can only point out that its messy and painful on your fingers when held by hand. There is no cure to eliminating the pain as suggested in the net. Believe me I've tried and tested all remedies and none of it works. Once you feel the pain on your fingers it will stay there for days. Plastic gloves work but boy was it difficult to handle.
• To eliminate all the hassle I use dry chili flakes and solved that problem plus it tasted better.
• fresh is definitely hot, but you get the same effect using dry chili flakes
• you can quickly prepare dry chili flakes, simply scoop it out of the container.
• its cheaper than fresh red eye chilies and its found in all grocery stores

Why use fresh finely chopped garlic and not the dry granulated one?

• You can use granulated garlic, I've seen some fast food restaurants use it but i don't get the same flavor as the natural one
• That Garlic flavor your looking for is in the fresh finely chopped garlic
• you can't get the same paste like texture when you cook with dry granulated garlic

How to cook Adobo

How to cook ADOBO 

Is there a magic in cooking Adobo?

Have you ever tasted the best Adobo?

In realty, Adobo has many different varieties and thats per country, per province or City.

There is no doubt its got to have vinegar. 

Historically, Vinegar was used to preserve food as a means of prolonging its life.

In the absence of refrigeration, Adobo or any food was brought to the table, picnics and outings that would last the whole day and still taste just as good when it was freshly cooked.

With all that said lets dive into how to make that simple Adobo recipe.

Ingredients ;

1 Kilo Pork or chicken or a combination of both

1Tbs cooking oil

1 Tbs Crushed Garlic

3 Large bay leaves

1 Tbs Black pepper corns

4 tablespoons of Vinegar 

4 table spoons of Soy sauce

half a cup of water

7 Simple easy steps to follow:

1. Heat your pan to medium heat and add your oil
2. Sauté your garlic, black pepper for a few seconds
3. Sear your pork or chick and cover under medium heat
4. Once seared make sure to lower the heat and cover to allow the water from the meat to come out
5. Allow the juices to reduce to a point where you have, almost only the oil of the meat left in your pan
6. At this point add your vinegar, soy sauce and water
7. let simmer until you achieve about half the volume of liquid left in the Pan over low heat. this should take about 15min

Note: of you want the meat to be softer, simply add more water and continue simmering until you reduce the water to half its volume or less to concentrate the flavors.

Cooking time takes about 30 to 45 min

Enjoy

How to cook Kikiam

A street food recipe for you to try at home. 

Kikiam is of chinese origin and has been an all time favorite as a snack or even as part of the meal. 

If you go to china town is soemthing that probably every chinese restaurant would have as part of their menu.

Ingredients are simple yet its packed with Lots of flavor. 

INGREDIENTS: 

1 Kilo ground pork 

1/4 kilo ground shrimp 

1 carrot medium size diced 

1 white Onion dice 

1 large Onion leaks cut into small pieces 

2 Tbs Oyster sauce 

1Tsp liquid seasoning or 1 tsp chicken powder 

1 Tbs brown sugar 

1 Tbs sesame oil 

1/2 tsp 5 spice powder (you can put half initially then do a proof tasting by cooking a small amount. if you want more flavor add ) 

salt and pepper to taste 

 INSTRUCTION: 

Put all ingredients together and mix with the ladle or spatula by folding and turning it in one direction i.e. clockwise. 

I mentioned clockwise so you develop a web of meat binding to each other. 

Best way to do it is by hand. blenders or processors make it easy but the authentic once are never done by machine. 

I've tried it but it always comes out too consistently smooth. 

So do it by hand. 

 let it rest for at least an hour. Then get half a tsp of meat and pan fry to taste if you added enough seasoning. 

I normally adjust on the 5 spice depending on its strength. Preparing the Taope "bean curd wrapper" 

INGREDIENTS: 

10-12 pcs Taope wrapper 

1 tsp corn starch 

half cup water basting brush 

Instruction: 

 A. Rememeber, proof taste before wrapping. if your satified with the flavor then your ready to wrap 

 B. Dissolve the corn starch in half a cup of plain water (this will serve as your sealer) 

1.  Lay the Taope wrapper on a plate 
2. On one end of the wrapper, add 3 heaping table spoons of filling across the edge of the wrapper or divide filling into 12 to accommodate all 12 wrappers 
3. Arrange the filling to a large sausage like form across the edge of the wrapper and roll a quarter way of the filling to cover the filling with wrapper 
4. Paint the remaining 3/4 sheet with cornstarch water (this will allow the wrapper to roll easier when forming the Kikiam) 
5. Then roll all the way to the end (slight slide and press gently across the wrapped filling for even distribution)  

Sauce

1 Tsp 

2 Tbs oyster sauce 

3 Tbs sugar

1/2 Onion diced

1 Tbs cooking oil

INSTRUCTION:

Mix cornstarch, oyster sauce, sugar and 3/4 cup water

fry onions till golden brown

then add the mixture until it thicken

Note: 
You can freeze this and directly cook it on a frying pan even if it was frozen, just make sure you cook it on low flame to prevent it from burning. if thawed then cook normally on medium heat until you get the desired color That's it!  

Enjoy eating your home made KiKiam.

How to cook SOPAS

Have you ever tried some SOPAS

Soup based meal that's served all day 

I consider this as an alternative to Congee 

If you like slightly creamy soups then this is for you

INGREDIENTS:

1/2 Kilo ground pork

1/2 Kilo  Macaroni noodles

1 Medium sized cabbage

1 Carrot

2 Stalks celery with leaves

2 Cubes of chicken stock

4 Pcs sausages red is preferred cut into small cylinders

1 whole Garlic diced

1 Whole Onion diced

1 Small can of evaporated Milk

10 Cups of water

1 Tbs Margarine or Butter

INSTRUCTION:

1. In  deep casserole, saute Garlic and Onions
2. Add ground pork until fully cooked where its  juices reduced until only the pork oil is left
3. Add the water and allow to boil
4. Add the noodles
5. Add your cabbage, carrots and  sausages
6. Add your celery
7. Drop  2 chicken cubes
8. Add  salt and pepper to taste
9. Add a table spoon  of Butter or margarine
10. Pour a small can of evaporated milk

Best when served after cooking to prevent the noodles from absorbing too much water

Enjoy!

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Sautéed Vegetable with Quail Eggs

This recipe requires preparing quail eggs which is optional, but works well with plain boiled quail eggs.

This is a 2 part recipe by preparing the eggs day before to mix with the sautéed vegetables the next day.

Lets start

Part 1

Ingredients for Braise Quail eggs:

2 dozen quail eggs set at room temperature for about 15 min

half cup soy sauce

half cup water

1 large onion leek cut into small pieces

1 white onions chopped fine

4 tbs brown sugar

1 tbs vinegar or mirin

1 tsp sesame oil

1 tsp roasted sesame seed 

Glass bottle enough to fit all eggs

Instructions:

1. Put quail eggs in pot with water and boil on medium heat. once boiling turn off then cover and let sit for 20 min.
2. Get all the eggs and submerge in cold water. 
3. Once cool peel the eggs
4. Put all the eggs in inside a bottle enough to fit all of them
5. Add all the ingredients and refrigerate overnight

Note: if in case the eggs are not submerge in the sauce, your bottle maybe too big or you may have to add the mixture with the same proportion of seasoning. so you either change the bottle or add more sauce 

Part 2 

Ingredients:

Half a cabbage chopped according the your liking

12 pcs snow peas

12 pcs string beans

1 carrot slice into strips

1 Red Bell pepper sliced into strips

1 Tbs finely chopped Garlic

1 Tabs Dice onions

2 Tbs Oyster sauce

1 tbs Liquid seasoning or chicken seasoning

Salt and Pepper to taste

1 dozen Quail eggs 

1 tsp sesame oil

Instruction:

1. Saute onion and  garlic
2. Add Carrots , snow peas lightly cook
3. Add the cabbage until half way cooked
4. Add add the seasoning
5. Get a dozen quail eggs the rest can be left as a snack good for a couple of days if refrigerated
6. Salt and pepper to taste
7. 1 tsp sesame oil 

Pork Tofu with Tausi

This dish doesn't need any introduction. 

You can cook this with pork, chicken or fried breaded fish. 

Its an all time favorite over white rice so lets dive into it.

Ingredients:

500 grams Pork 

500 grams 1 inch square Firm tofu deep fried

1 Tbs Garlic

1 Tbs Onion

1 Tsp ginger

2 Tbs Black Beans

1 Tbs Soy sauce 

3 Tbs Oyster sauce

1 Red Bell pepper

Salt and Pepper to taste

4 Tbs Cooking oil

1 cup water

1 tsp liquid seasoning or a dash of MSG

10 step Instruction:

1. Deep fry Tofu in 1 cup cooking oil until golden brown, drain and set aside
2. add 4tbs cooking oil and Saute Garlic, Onion and Ginger
3. Put in pork until lightly brown and all its juices have been extracted
4. Add soy sauce 
5. Add oyster sauce
6. Salt
7. Black pepper
8. Add water and simmer for 20-30 min
9. Add fried tofu and mix
10. 1 tsp liquid seasoning or dash of MSG

Gyoza or Pork Dumplings

GYOZA Filling  (approx 40pcs)

1/2 kg ground pork

1 Napa  Chinese cabbage (3times the volume of ground pork)

GYOZA Seasoning

2 Tbs Garlic

2 Tbs Onion leeks

1 Tsp Ginger

1 Tbs liquid seasoning  for Soy sauce

1/3 Tsp salt

1/4 Tsp white pepper 

1 Tbs sesame oil

Gyoza wrapper (approx 40pcs

2cups All-purpose flour

1cup boiling water 

1/4 tsp salt

DIPPING SAUCE

1/4 cup vinegar 

1/4 cup soy sauce

1tbs sesame oil

1 tsp sugar

I. Preparing the napa cabbage

• Discard about 2 inches from the bottom of the cabbage
• Cut into 1cm size pcs
• Wash and drain
• Add 1 Tbs Salt to cabbage and squeeze salt into the cabbage for about 1min then leave to rest for 30 min and allow osmosis to take place to draw the water out of the cabbage
• Prepare the seasoning

II. Preparing the seasoning

• Remove skin, clean and slice Garlic, Onion, and Ginger (grate )
• add salt, pepper, seasoning, sesame oil and mix together then press on the seasoning to extract flavors to form a liquidy paste then set aside

III. Extract water out of the cabbage

• you will notice that water has accumulated in the bowl of cabbage 
• discard water and squeeze water out of the cabbage
• the cabbage when properly squeezed will be 1/3rd or less it original volume
• squeezing will prevent the gyoza to accumulate water in the dumpling while cooking

IV. Preparing filling

• In a bowl mix ground pork, cabbage, and seasoning by hand until ingredients are well distributed
• Cover with plastic wrap and let it rest for 30min giving the seasoning to blend in the pork

V Preparing the dough

• add 1cup  boiling water and salt in 2 cups flour then mix with a ladle and when blended it should cool down and be warm enough for you to kneed  by hand for about 2 min then cover and let it rest for 30 min
• after 30min kneed for another 2min
• cut in half and roll each dough to a length of  40cm (40cm x 2pcs of rolls)
• cut into 2cm length and you should yield about 40 pcs
• take some flour dip the 2cm dough
• take the flour and for each piece spread a little flour on the roller and the mat and flatten to a circle of about 10cm in diameter
• the thickness of the dough will allow you to stretch the dough as you seal the filling to form the dumpling

VI. at this point you need to do a taste test on the filling by cooking a small portion on a pan or microwave to determine if you need to add salt according to taste. 

VII Creating the dumpling

• put 1tbs filling to 1 wrapper
• place the filling on one side of the wrapper
• fold wrapper over the filling 
• Press the edges with pointer and thumb fingers
• (DESIGN) make four small overlapping folds from the left-center toward the left edge of the dumpling 
• do the same from the right-center towards the right edge of the dumpling to shaped like a triangle or a crest. 

Dipping sauce

Simply mix vinegar soy sauce sugar and sesame oil

How to cook (non-stick or stainless pan)

• on medium-low heat add a thin layer of cooking oil
• holding the crest of the gyoza slightly press the dumpling to fry the bottom of the gyoza for 1min
• then tip dumpling to fry one side of the dumpling for 1min (you should have the bottom and one side of the dumpling fried)
• having to see the unfried part of the dumpling facing upward slowly put in about a quarter cup of water around the gyoza and cover to steam cook for about 5min. 
• Once the water has reduced to dry remove Gyoza and arrange on a plate

Stewed Pork leg in Oyster Sauce

1pc front pork leg weighing 1.5-2kilos

Have the butcher cut into 2-inch size slices across the bone or whole

Boil for 5min to remove any floating bubbles and to thoroughly clean pork

Wash pork pcs with tap water and clean once more 

Sautee 

1 onion chopped

4 cloves garlic

10 pcs peppercorn

2 pcs leg of star anise

add 2 cups water  with 1 beef bullion or 2cups beef stock

add preboiled and cleaned pork knuckles

4 Tbs oyster sauce 

4 Tbs soy sauce

2 Tbs sweet chili sauce

1 Tsp sugar

1/2 Tsp vinegar

Slow cook for about 1.5 hrs  ( adding water is optional ) or pressure cook for 30min

Remove pork knuckles

Boil bok choy or Chinese cabbage for about 1 min in sauce and remove

Return pork knuckles 

Add banana blossoms

Simmer on low flame to reduce the sauce for about 30 min and allows you to continue to soften the meat

Simmer sauce to reduce liquid until desired strength and taste or until about 3/4 cup liquid

On a plaate layer the vegetables and arrange the pork knuckles and pour thee sauce over

Pita Bread Made Easy

The recipe for Pita bread is not so different from making bread except I use less water but pretty much the measurements are the same

Ingredients A (Dry)

2 cups Bread Flour

2 Tsp Instant Dry Yeast

1 Tsp Sugar

1/2 Tsp Salt

Ingredients B (Wet)

3/4 cup Water for pita (1 cup Water for Bread)

2 Tbs Corn Oil or Butter

1. Mix all of ingredients A
2. Pour Ingredient B  in mixture A
3. Knead in the bowl for about 2 min
4. Let it rest for 30 min
5. Roll it up like a baton to about 1.5ft in length
6. Divide into 16 pieces
7. Very lightly sprinkle some flour on the mat 
8. Get one of the 16pcs and press down on a bakers mat that's been slightly floured and press down with your palm (the sprinkled flour will prevent the pita from sticking on the mat)
9. Take the rolling pin (lightly flour the pin with your hand) and start rolling lightly and evenly turning the dough on each pass to form a circle. you should be able to form 17-18cm pita dough each time
10. Heat up the pan and make sure the flame is at the center of the pan (that's the secret)
11. Put the pita dough and once it puffs up halfway turn it over and watch the pita form into a piece of puffed-up pita bread.

Home Made Bread

 This is actually a recipe that was passed on but I felt that it needed to be tweaked a bit to fit in according to my taste.  The goal is to make it Easy, 

So here is an easy to follow procedure for you. 

Ingredients A (Dry)

2 cups Bread Flour

2 Tsp Instant Dry Yeast

1 Tsp Sugar

1/2 Tsp Salt

Ingredients B (Wet)

1 cup Water

2 Tbs Corn Oil

1. Mix all of Ingredients A (Dry)  with a spoon.
2. Pour Ingredients B (Wet) in A 1st the water then the oil
3. Mix with a spoon until all the water have been spread evenly in the dough.
4. Knead by hand lightly in the bowl by pushing it down repeatedly for about a min then keep folding for about 2-3min then form it onto a ball
5. Spread a thin film of corn oil around the dough then cover with a kitchen cloth or towel and leave it for 45min - 1hour  ( It will be a little bit tacky and rough in texture but eventually, the flour will absorb most of the moisture allowing the ingredients to blend as it almost doubles in size) 
6. Get the puffed up dough and start folding from the outside toward the bottom center (outside-in) of the dough for 2min (you will notice it turning into a ball that's smooth in texture
7. Then form your dough and put it in the bread pan and again spread a thin coat of corn oil around it
8.  Get a knife and put a little oil on the blade and cut some slits on top of the dough to give it that design (optional)
9.  Cover with a kitchen cloth or towel and let it rise for about 1.5hrs  but do not go over 2hrs ( it will double in size again or even bigger)
10. This is optional. you can get about a teaspoon of bread flour and put it in a fine strainer, shake some flour on top of your dough
11. Preheat your oven at 195 degrees for 5-10 min (gas range),  Electric oven at 185-190 deg. 
12. You may have to adjust the temperature about 5-10 degrees lower for electric ovens since electric ovens have a drier environment
13. Put your bread in the oven and bake it for 18min up to 20min if you want it a little darker
14. Remove from the oven and let it it cool down for about 30min. 
15. The outer cover of the bread normally is hard on top when brought out of the oven but eventually the top softens up as it cools down

Roasted Pork Belly

 

If you've been to the Philippines, Roasted pork belly is one of the featured dishes in most local Filipino restaurants and served during special occasions.

Roasting can vary depending on the age and thickness of the pork but normally takes 3-4 hours to cook.

There has been a variety of recipes but what I'll be posting today is what I do together with a video to illustrate the changes that take place every hour of the cooking process

I've listed down a very simple 4 step process

• Ingredients
• Marinating process
• Basting 
• Roasting

The video is about 2min long so as not to bore you and get you going. 

Why make it complicated when it can be done easily

 

Step 1 

Marinade and its ingredients

• Brine solution 1tbs salt to 1cup water ratio (enough to submerged pork belly)

• 2 stalks lemongrass (cut to pcs white parts only about an ich long)

• 2 pcs bay leaf

• 1tbs crush black pepper

• 1 pork cube or any seasoning of choice

Marinade solution

• Put all the ingredients all in a pot and Boil for 15 min

• Allow cooling at room temp

• Submerge pork belly in the brine solution in a sealed container or  plastic bag overnight then leave in the refrigerator for best results

Step 2

Preparing Pork Belly herbs and spice ingredients

• 2kg Pork Belly

• 3 stalks lemongrass (pressed by using the back of the knife)

• 3 stalks pandan or Screwpine leaf (optional)

• 3 onion leeks (pressed)

• Strain remaining boiled marinade ingredients and add to stuffing (it will add moisture to the belly

Step 3 

Rolling up the belly

• Fold and stuff ingredients allow about  an inch extension from the edge of the pork

• Use Twine like DMC thread to tie the pork to look like a roll 

• Tie it up with a 1-inch gap between knots

• Set it on the rotisserie bar

Step 4

Prepare Basting Sauce 

prepare1/4 cup  50/50 milk and water with 1/2 tsp salt and apply on pork skin prior to cooking

(slide in a pan with 2 cups water and wide enough to capture the dripping during the roasting procedure so it doesn't get messy, and eventually, the water will evaporate towards the end which you can convert to gravy later on )

• Preheat oven at 190 deg for 10min

• Stick it in the oven 

• Baste 3 times during its 1st 2nd and 3rd Hour

• Warning do not puncture the skin when it puffs up

Please comment below if you have any questions