Green Mango Salad

on Tuesday, August 31, 2010

I will be sharing to you this simple appetizer which I copied from Gerry's Grill Restaurant. It's so easy to prepare and I am sure you will also love this simple appetizer. It's the Green Mango Salad of Gerry's Grill Restaurant.

Green Mango Salad is a combination of onions, tomatoes and crushed chiraron and here's how to prepare this simple recipe.

Ingredients:

1 green mango chopped
1 large onion chopped
2 tomatoes chopped
3/4 cup crushed chicharon
Sauteed alamang (Sauteed Small Shrimps)

1. With the tomatoes remove the seeds before chopping.

2. Combine all five ingredients.

3. Add alamang according to taste.

This appetizer is best for fried dishes and grilled recipes. You can add a little chili if you want it spicy hot.

Kare-Kare "Pork Pata" Recipe

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Kare-Kare is one of the favorite foods of Filipinos. It is a classic Filipino food that composes of vegetables, stewed meat in a thick sauce made from peanut and is not complete without the shrimp paste.

There are a lot of variations in cooking Kare-Kare and one of it is the Kare-Kare recipe that I am going to share to you. I prefer using pork pata instead of ox tail and ox tripe.

Kare-kare Ingredients:

1 1/2 Kilo pork pata
4-5 pieces head of pechay
1 sachet of Mama Sita Kare-kare peanut sauce mix dissolve in 1 cup water
3 medium size eggplant, cut into cubes
1 bundle of string beans (sitaw) cut
3 table spoon Lady's Choice Creamy Peanut Butter
1 medium size of banana bud, quarter cut
4 head garlic, chopped
2 large onions, chopped
1 pork cube
2 cups water
cooking oil
salt
sauted shrimp paste

Procedure:

1. Let's start with the veggies, make sure to wash your vegetables before cooking. Put a little amount of cooking oil in a pan. Fry eggplant until it turned brown both sides. Set aside.

2. Wash pork leg properly then put it in a large pan. Put half of the onions and half of the garlic. Sprinkle a little salt enough to give the pork some taste. Cover pan and DON'T put water. Cook for about 5 minutes or until pork is cooked with its own juice.

3. Put 1 cup of water and bring to a boil. Add water if necessary. Add pork cube and simmer for about 10 minutes or until pork is tender. Separate pork from broth. Remove all scum that was formed out from the broth. Set aside.

4. Saute garlic and onion. Add string beans, banana bud, and pechay. Cook for 2 minutes then add in pork leg. Stir cook for another 2 minutes. Pour in pork broth and let it simmer for 3 minutes. Add kare-kare mix solution and 3 table spoon of creamy peanut butter. Let it simmer for 5 minutes. Add fried eggplant and cook for about 2 minutes or until vegetable are cooked.

5. Serve with sauteed shrimp paste.

Enjoy your kare-kare!!! =)

Pork Siomai

on Friday, August 27, 2010

Siomai or Shumai is a traditional Chinese dumpling and is also known as pork dumpling. There are a lot of variations on its ingredients since others are modifying it according to their taste and sometimes according to the availability of the ingredients. Though Siomai is a Chinese food, we can't deny the fact that this food has made its way to the heart of the Filipino’s. We can see a lot of stalls in the streets, malls, schools and restaurants who are serving this food.

This Siomai recipe is more on a Cantonese variation. Cantonese Siomai is basically made of ground pork, minced mushrooms, and shrimps, thus it sometimes known as pork and mushroom dumpling.

Ingredients:
2 1/2 lbs ground pork
1 1/2 cups white mushroom, minced
1 cup shrimp, minced
2 cups water chestnuts(singkamas), minced
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1/4 cup scallions, minced
2 tsp salt
1 piece egg
5 tbsp sesame oil
1 pack wanton or siomai wrapper

Chili Paste
1/8 kilo chilies (Siling Labuyo)
3 tbsp cooking oil
2 cloves garlic, peeled and minced

Cooking Procedure:

1. Combine all the ingredients except for the chili paste ingredients and the wanton. Mix until well blended.

2. Place 1 heaping tablespoon of mixture in the center of each wanton wrapper. Press down gently to make sure there's no air.

3. Press wrapper up and around all the sides of the siomai leaving the center open.

4. Grease steamer plate and arrange siomai that won't stick with each other. Steam for 15 to 20 minutes on medium heat. Be careful not to overcook so siomai would not end up too dry. If you don't like your siomai to be steamed, you can dip fry it, just don't overcook.

5. Serve with calamansi/soy sauce dip and chili garlic paste.


Chili Paste Preparation:

1. Combine chopped chilies and minced garlic, then simmer for 20 minutes.
2. Add oil, simmer and stir well.

Beans Con Carne

on Thursday, August 26, 2010

Beans Con Carne is just a simple recipe. This is suitable for those working Moms who is always on the go and does not have enough time to cook due to their busy schedules. Beans Con Carne is very nutrious since it is rich in Vitamin B1.

Ingredients:

200 g ground pork
4 cloves garlic, crushed
1 pc medium onion, sliced
1 pouch Tomato Sauce
3 bunches sitaw, cut into 2" long pieces
2 tbsp cooking oil
1 pork cube

Cooking Procedure:

1. Saute garlic, onion and pork. Add 1/2 to 1 cup water, Tomato Sauce, pork cube, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 15 minutes.

2. Add sitaw then simmer for another 5-10 minutes.

Take note that I no longer use vetsin or monosodium glutamate because of the pork cube. It would be too much additive if we still add sodium glutamate. Remember that having "too much" is bad for the health.

Conversions

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1. Chocolate
  • 1 sq unsweetened chocolate = 3 tbsp 4 tbsp cocoa + 1 tbsp butter
  • 1-2/3 oz (45 g) semi sweet chocolate = 1 oz (28.35 g) unsweetened chocolate + 4 tsp sugar
2. Flour
  • 2 tbsp all purpose flour = 1 tbsp cornstarch
  • 1 cup cake flour = 1 cup all-purpose flour minus 2 tbsp + 2 tbsp cornstarch
  • 1 cup all-purpose flour = 1 cup cake flour plus 2 tbsp
  • 1 cup self rising flour = 1 cup all-purpose flour+1-1/2 tsp baking powder+1/2 tsp fine salt
  • 1 cup all-purpose flour = 1 cup self rising , omit salt and baking powder in the recipe
3. Sugar
  • 1 cup granulated sugar = 1-1/4 cups brown sugar (packed)
  • 1 cup granulated sugar = 1-1/3 cups powdered sugar
  • 1 cup granulated sugar = 1-1/2 cups corn syrup decrease liquid in the recipe by ½ cup
  • 1 cup honey = 1-1/ 4 cups sugar + 1/4 cup liquid (use liquid called for in the recipe)
4. Millk And Cream
  • 1 cup whole milk = 1/2 cup evap milk + 1/2 cup water
  • 1 cup buttermilk = 1 cup plain yogurt
  • 1 cup sour cream = 1 cup evap milk + 1 tbsp red cane vinegar
  • 1 cup Cream half and half = 1/2 cup light cream and 1/2 cup milk
  • 1 cup heavy cream = 1/3 cup butter + 3/4 cup milk
5. Others
  • 1 tsp baking powder = 1/2 tsp baking soda + 1/2 tsp cream of tartar
  • 1 cup butter = 1 cup margarine = 7/8 cup oil
  • 1 tsp ginger powder = 1 tsp ginger juice
  • 1 tsp dried herbs = 1 tbsp chopped fresh herbs
  • 1 tsp fine salt = 1 tbsp rock salt
  • 3 pc anchovy fillet = 1 tbsp strained bagoong isda
  • 1/2 tsp cream of tartar = 1-1/2 tsp lemon juice or vinegar
  • 1 tsp lemon juice = 1/2 tsp vinegar
  • 1/4 cup rum = 1 tbsp rum extract + 3 tbsp liquid in the recipe

Welcome To Pinay Foods

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Pinay Foods is a personal blog that aims to contribute not just Filipino foods but all kinds of foods that most Filipinos loved to eat. A venue for those who love Filipino dishes. I created this food blog as my online recipe guide for me to go over every time I need them during special occasions or even just an ordinary day. I will be posting time saver and budget saver recipes most of the time. I know most Moms out there would always want to save both time and money without sacrificing the quality and taste of the food they serve for their family.

This food blog will not only cater recipes but other information as well that is related to cooking.