Mar
1
2010

Here’s how to Make “Lechon de Leche”
Ingredients:
whole suckling pig split roasted until crisp
15 gms. black pepper, ground
50 gms. salt
5 kls. suckling pig
Directions:
*Clean and prepare the suckling pig by scraping the bristles of the skin.
* In a small bowl, mix salt and black pepper; set aside.
*Rub the stomach of the suckling pig with the salt and black pepper mixture.
*Split with the skewer and roast over charcoal fire.
*Roast until crispy brown.
no comments | tags: baboy, filipino food, filipino recipe, lechon, lechon baboy, lechon de leche, litson, litson baboy, litsong baboy, pinoy food, pinoy recipe, Pork | posted in Pork
Feb
10
2010

Here’s how to cook “Grilled Butterflied Pork”
Ingredients:
4 slices porkloin, cut into 1 to 1/2″-thick pieces
3/4 cup dry white wine
1/4 cup fresh lemon juice
1 tsp. Dry mustard
1 tbsp. Fresh rosemary, chopped
1 tbsp. Olive oil
freshly ground pepper
Directions:
To make the marinade, stir together the wine, lemon juice, mustard, rosemary, olive oil and pepper. Trim as much fat as possible from the pork slices. To butterfly the pork, cut slices almost entirely through to make them half as thick. Open up the two sides as if opening a book. With a flat side of a large knife, pound pork lightly to flatten a bit. Place pork pieces in marinade, cover, and refrigerate at least 3 hours. Drain butterflied pork and cook on preheated barbecue grill 8 to 9 minutes on each side, basting with leftover marinade towards the end of cooking time.
no comments | tags: butterflied, filipino food, filipino recipe, grilled, pinoy food, pinoy recipe, Pork | posted in Pork
Feb
5
2010

Here’s how to cook “Houston Special”
Ingredients:
1 k. pork liempo
1 tbsp. garlic, minced
1 tbsp. onion, chopped
1/2 cup banana catsup
1/8 cup soy sauce
1 tsp. sili, chopped
1/4 cup sugar
1/2 tsp. black pepper
1 tbsp. corn starch, dissolved in little water
Directions:
For BBQ Sauce: Sauté garlic in oil, add in onion and cook until it becomes transparent. Add catsup, soy sauce, sugar and sili. Simmer. Add cornstarch while constantly stirring the sauce to avoid lumps.
To grill: Grill pork liempo and brush with BBQ sauce from time to time.
no comments | tags: filipino food, filipino recipe, houston, houston special, pinoy food, pinoy recipe, Pork, special, tilapia | posted in Pork
Jan
21
2010

Here’s how to cook “Aromatic Fish Soup with Potatoes”
Ingredients:
4 cups water
2 cups potatoes, peeled & halved lengthwise then cut crosswise into 1/2″-slices
2 med. tomatoes, peeled & quartered
2 tbsps. fresh mint, chopped
1 1/2 tbsps. fresh lemon juice
1 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. dried red pepper, crushed
1/3 cup + 1 tbsp. cilantro or parsley, finely chopped
2 cups white fish fillets, cut into 1″-thick pieces
3 tbsps. olive oil
Directions:
Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for another 10 minutes.
Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup with salt and pepper. Ladle soup into serving bowls. Sprinkle with chopped cilantro, serve at once.
no comments | tags: aromatic, Aromatic Fish Soup with Potatoes, filipino food, filipino recipe, fish, food, pinoy food, pinoy recipe, Pork, potatoes, recipe, soup | posted in fish, soup
Jan
11
2010

Here’s how to prepare “Lumpiang Shanghai”
Ingredients:
Filling:
1 1/2 cups ground pork
1/3 cup singkamas (jicama), chopped finely
2 tbsps. carrots, chopped finely
1 pc. onion, chopped finely
1 tbsp. Mama Sita’s Barbecue Marinade Mix
1 pc. egg, beaten
1 tsp. sesame oil
1/2 tsp. salt
2 tbsps. cornstarch
2 tbsps. cornstarch, mixed with:
1 pc. egg, beaten
15 pcs. lumpia (spring roll) wrappers cooking oil for deep frying
Directions:
* Combine filling ingredients in a bowl. Mix thoroughly.
* Spoon 1 tbsp. of the mixture onto the lumpia wrapper.
* Roll and seal by brushing the edge with the cornstarch-egg mixture.
* Repeat process until the filling has been used up.
* Deep fry in preheated 350°F oil until golden, for about 8-10 minutes.
* Drain off excess oil.
* Cut each piece into three.
* Serve with Mama Sita’s Sweet & Sour Sauce or Kim’s Sweet Chili Sauce.
no comments | tags: filipino food, filipino recipe, food, lumpia, Lumpiang Shanghai, lumpiya, lumpya, merienda, pinoy food, pinoy recipe, Pork, recipe, shanghai | posted in Pork, merienda