CHOP SUEY...my own version

Chop suey literally means "assorted pieces" it's a Chinese-American dish consisting of meats,often chicken, cooked quickly with vegetables. It is typically served with rice.

In Filipino Cuisine, there are varieties of ways to cook Chop suey… different regions  has its own version of cooking this menu…at home we have our own version of this menu and I would love to share it with you ....and for sure you will love it too as much as we do!!!

TIPS :

1) the secret here is on how well you saute the ingredients (make sure nagisang maigi) 

2) letting the chicken secrete its natural water and oil when simmering will definitely give you a savory taste chop suey.

Ingredients:

·     1/4 kilo chicken, sliced into small pieces

·     1/4 kilo shrimps, shelled, deveined and halved

·     1/4 kilo chicken liver and gizzard, sliced to small pieces

·     1/4 kilo cauliflower, broken to bite size

·     1/4 kilo snow peas (sitsaro)

·     1/4 kilo cabbage, cut into squares

·     3-5 cloves garlic, diced

·     1 onions, diced

·     1 carrot, sliced thinly

·     ¼ cup soy sauce

·     1 cup hot water

·     1 pinch Umami seasoning (MSG)

Cooking Procedures

·     In a big pan, sauté well garlic (until golden brown), then onion…

·      Add  chicken and chicken liver and gizzard, mix the shrimp then  sauté and simmer covered for 3-5 minutes (let the chicken secrete its natural water and oil inside)

·     Add ¼ cup soy sauce, 1 pinch MSG, mix it well

·     Add 1 cup hot water, simmer covered until it boils

·     Add all the vegetables. Cook for about 5 minutes or until the vegetables are done.

·     Serve hot with rice.

Nilagang Baka (Beef stew)...its the Best!

I've been to some popular restaurants here in the Philippines that serve nilagang baka (beef stew) but none so far could compare to the best nilagang baka we are cooking at home... wonder why?

cooking this menu is really simple, you just put everything and let it boil, but I haven't tasted an equal.

Try this recipe and ...taste for yourself !

Tips:

1) in normal cookbooks, you would notice they are not using saging saba and corn... actually this two ingredients are the secret and perfect compliment to the best taste nilagang baka (beef stew)

2) Best served with fish sauce(patis) and calamansi as condiments

Ingredients:

• 1 kilo beef, cut into cubes
• 1 bundle Pechay tagalog (Bok choy)
• 1 small Pechay Baguio
• 1 onion cut into halves
• 3 pcs saging saba sliced in two
• 
  
  2 Fresh Corn (mais) cut into 3 pcs
• 1 liter of water
• Salt and pepper to taste
• 1 Knor Beef Cube (Optional)

Cooking Procedures:

• In a big casserole, add water, beef and onion. Bring to a boil, (make sure to remove those floating particles,or ango in tagalog )
• Add 1/2 tablespoon salt  and  pepper (or to taste), corn and Knor beef cube, Simmer covered until meet is tender
• Add Saging Saba...simmer for about two minutes, then add pechay baguio and tagalog, let it simmer for a minute
• Serve hot, enjoy the BEST... Nilagang Baka (beef stew)

ADOBO...a Pinoy Pride

Just the other day another Filipino boxer, Nonito "the Filipino Flash " Donaire, claimed the top spot in the bantamweight division after beating the long time world champion Fernando Montiel of Mexico... Donaire  is itching his way to the elite boxers circle,  now being ranked no. 3 in the prestigious "pound for pound" boxer in the world by the RING Magazine along side with Manny Pacquiao, a fellow Filipino who is currently no. 1... surely another PINOY PRIDE

....another Pinoy  pride

no Mandalay Bay this time... look no further but right inside your own kitchen.... a specialty, that has gained popularity even to foreigners, a surefire hit even on bigscreen...

Adobo is Spanish for sauce, seasoning, or marinade used in Latin American and Southwest U.S.-style cooking. The noun form describes a marinade or seasoning mix. Adobo relates to marinated dishes such as chipotles en adobo or chipotles in adobo sauce is a condiment in which chipotles (smoked ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices.

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as "adobo". Over time, dishes prepared in this manner came to be known by this name as well.

ADOBO- is a filipino dish that's essentially a must-know recipe for everyone.A dish that could even be synanymous with "PINOY". You could be anywhere in the world and yet be at home with just a taste of our yummy,flavorful adobo.

there are variety of Adobo that you can try: Pork, Chicken (can be pork and chicken), squid, sitaw/string beans...

TIPS:

1) the secret to a great tasting adobo is in the garlic which you will saute (ginisa). Make sure its golden brown and sauted very well...(iginisang maigi)

2) seasoned vinegar with chili pepper will also give extra  taste to your adobo

3) before you will combine all the ingredient specially vinegar... be sure that the pork in the pan with water is boiling...

Pork Adobo

Ingredients:

• 1-1/2 lb. pork, cut into serving pieces
• 7-10 cloves garlic, crushed
• 1/2 cup vinegar
• 4 tbsp. soy sauce
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 1/3 cup of water
• oil, for frying

Cooking Procedures :

1. Saute the garlic until golden brown, set aside
2. Place an ample portion of the 1/2 cup hot water in  a pot together with pork and let it simmer/boil.
3. Combine all ingredients, including the garlic, except the oil ...(its better to use vinegar that has been seasoned with chilli pepper for a week, or you may use those available in the market that are already seasoned)
4. Put it over a medium heat and bring to boil...Ocassionally add hot water if the sauce gets dry...(make sure you dont mix it)
5. Lower the heat and simmer covered until meat is tender. You may adjust the seasoning according to your taste. Drain and reserve sauce. Set aside.
6. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
7. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
8. Remove from heat. Serve hot...enjoy

   

Beef CALDERETA...my favorite

Caldereta is a dish popular in the Philippines. This Filipino dish is of Spanish influence and is really delicious and worth your time trying ... It's common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.

In Metro Manila it is more commonly added with potatoes but in other regions such as Southern Tagalog provinces, it is simply the sauce and the cuts of meat that are used. There are other meats that can also be used such as chicken but pork, beef and goat are the three more popular cuts of meat used

… this menu is one of  my favorite and  has its sentimental value to me, naks... why? this was my lunch  on the day of my wedding... The one I was thinking of while my wife walks down the aisle... LOL!

Tips:

1) the secret in cooking the best caldereta is in the marinade, the soy sauce and calamansi makes its flavorful taste

Ingredients:

• 1 kilo beef, cut into cubes
• 3 fresh calamansi
• 1/4 cup soy sauce
• 115 grams tomato sauce (del monte tomato sauce)
• 1/2 cup ketchup
• 1/2 of 1 small can  liver spread
• 2 tablespoon cooking oil/ olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• fresh red chili peppers chopped (approximately 6 medium sized or to taste)
• 1 1/2 cup hot water
• 1-2 pinch of AJI-NO-MOTO (optional)
• 1-2 medium sized potatoes, quartered
• 1 red bell pepper, sliced

Cooking Procedures :

1. Marinate beef with 1/4 cup soy sauce and 3 calamansi (juice squeezed... be sure to remove the seeds) for about 15-20 minutes
2. In a large pan, heat oil.. sauté the garlic and onions until golden brown. Add the marinated beef into pan. Stir for a  few minutes, add 1-2 pinch of AJI-NO-MOTO... Add  tomato sauce, ketchup, liver spread, chili pepper ... stir to combine. Cover the pan and set to low heat... Bring to boil then add 1 cup hot water, simmer, about 30 minutes or until meat is tender.
3. Add potatoes, bell pepper ; simmer for another 10 minutes.
4. Transfer to a platter. Serve hot and Enjoy your Caldereta.