LoveandElegance: Awesome TEAMBLOGGERS Giveaway! (Open International...

LoveandElegance: Awesome TEAMBLOGGERS Giveaway! (Open International...: Hey there! Two of my giveaways already ended, did you won? :) if not, don't worry coz I still have a couple of giveaways going on PLUS, I h...

So Gelleesh: So Gelleesh Blog Anniversary Giveaway

So Gelleesh: So Gelleesh Blog Anniversary Giveaway: Happy Birthday So Gelleesh! Nope, it's not my birthday but my blog's birthday, actually! So I hope you can all greet So Gelleesh a happy ...

Traditional Filipino Foods.

This time I am going to share you my favorite Filipino Foods and how it prepare's! I really love Filipino foods not just because I am a Filipino. :)

I really like ADOBO especially when it is spicy and a little bit sweet. We all notice that one of the top Filipino food's are Adobong Manok or Adobong Baboy. 

I will give you the procedure's on how to cook Chicken Adobo or Adobong Manok!

Ingredients

1 head of garlic, minced
1 cup of vinegar
1/2 cup of water
1 cup of soy sauce
1/2 tablespoon of salt
1/2 teaspoon of black pepper
3 leaves of laurel (bay leaves)
1 kilo of pork or chicken cut into pieces

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Note: Once you put the vinegar already do not stir it for about 2minutes. :)

Wolaa! Very easy to prepare! No wonder why most of the Filipino's love it. It is easy to prepare and it rally taste good.

Now I will share the One of the Favorite of my Lola Ema! It is Adobong sitaw. :) I dont really eat string beans but when my Lola cook Adobong Sitaw I tried to eat and I can say it really taste good and it is very affordable this food is cheaper but it is good to our body.

So here it is the Adobong Sitaw! :)

Ingredients:

1 lb string beans (sitaw), cut in 2 inch length
1/4 lb pork belly, thinly sliced (optional)
1/2 cup soy sauce
1/3 cup vinegar
1 medium-sized onion, thinly sliced lengthwise
4 to 6 cloves garlic, crushed
1/2 teaspoon ground black pepper
1 cup water

Cooking procedure:
1. Heat a frying pan or wok then sear the pork.
2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
3. Pour-in the soy sauce, vinegar, and water then bring to a boil.
4. Shake-in the ground black pepper and stir.
5. Cover and simmer for 15 minutes or until the pork is tender.
6. Add the string beans and cook for 3 to 5 minutes.
7. Turn off the heat and transfer to a serving bowl.
8. Serve hot with steamed rice.
9. Share and enjoy!

Now I will share the different traditional Filipino Foods. :)

When I go to some fiesta (I cant remember the name of the province) There is a dish there called KARE-KARE together with Bagoong. And it is really good my father also cook It and every time my father cook Kare Kare me and my brother's are really happy. We felt like we are in a province! :)

Here it goes the procedure of Kare- kare!

Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

 SINIGANG NA BABOY INGREDIENTS

1 Kilo Pork (cut into chunk cubes)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2″ long)
1 bundle Kangkong (cut into 2″ long)
Salt and Patis to taste
6 cups water
12 pcs Tamarind (Sampaloc) or sampaloc mixed
1 big Onion (diced)
6 big tomatoes (quartered)

Cooking Procedure:

Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside

In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.

Add onions, tomatoes and Tamarind juice.

Add in all the vegetables.

Season with salt and Patis to taste.

Serve hot.

LAING

25 taro (gabi) leaves; shredded
1/2 kilo pork; diced or thinly sliced
1 tablespoon garlic; minced
1 tablespoon onion; minced
1 tablespoon ginger; chopped
2 tablespoons shrimp paste
3 green chili pepper (siling haba)
1 can coconut milk 

Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot!

ADOBONG PUSIT

Ingredients:

1. Oil
2. 2-3 cloves garlic, minced
3. 1 medium-size onion, chopped
4. 1/2 kilo pusit (squid), cleaned (Remove the sharp teeth and cartilage inside and be sure to use fresh squids, the ones that have shiny skin and firm body.)
5. 1/2 cup vinegar
6. 1/2 cup water
7. patis (fish sauce) and pepper

Cooking Procedure:

1. Heat oil on a skillet over medium heat. Saute garlic and onion.

2. Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.

3. Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.

Note: Do not over cook the squids. The meat can get tough.

4. Serve with steamed rice and enjoy your meal guys!

How about this one! This one is really good for me eventhough it is cheaper but for me It is good to eat also when you are using your hands while eating! 100% yummy! together with Vinegar and Garlic also tomato. ;) My favorite Breakfast of all.

TASTY TUYO!

INGREDIENTS:

4 pcs dried fish
1/2 cup of oil;
1 pc tomato: chopped 

HOW TO DRY FISH
1. Choose the proper location to dry your fish. Drying works best in low humidity and drying fish requires an area sheltered from animals, dust and the sun's direct glare.
2. Prepare the fresh-caught fish the same day of the catch for drying. Remove the head, gills, guts, back and ribs. Leave the skin intact.
3. Wash the fish in cold water and scrub away any remaining debris. Soak the fish in a solution of one cup of salt in one gallon of cold water for 30 minutes. Drain the fish and rinse the flesh again.
4. Coat the fish generously with coarse pickling salt. Press the salt into the flesh of the fish to encourage sticking; this helps to firm up the flesh of the fish.
5. Place the fish on wooden drying racks outdoors. You must not use metal racks, as they can corrode and contribute an off flavor to the fish.
6. Tend the drying fish daily. Press on the flesh of the fish to encourage the expression of the salt water, as this hastens drying. Move the drying racks indoors at night to discourage foraging animals.
7. Check the fish to see if it's done after 5 days. When the fish is dry, the flesh may yield to your touch but it won't spring back.

That's it for now. Hope you enjoy the Traditional Filipino Recipe's!