Category Archives: Lutong Pinoy

homemade_burger_patty_with_gravy_

Homemade Burger Patty with Gravy Recipe

Burger Patties
INGREDIENTS:
500 grams ground beef
1 tbsp Dijon mustard
4 cloves garlic, minced
1 small onion, chopped
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
PROCEDURE:
  1. In a mixing bowl, combine ground beef, dijon mustard, onion, garlic, egg, salt and pepper. Mix with a wooden spoon or with your hands until well combined.
  2. Depending on your preferred thickness, scoop the mixture and shape into a burger patty. This can be done by rolling the mixture into equal-sized balls then flatten them on a flat surface or using the palms of your hands.
  3. Fry burger patties in a per-heated pan or grill. Cook each side for two to three minutes depending on thickness. Fry all your patties, then set aside.
Mushroom Gravy
INGREDIENTS:
2 tbsp butter
1 pound sliced mushrooms
1/3 cup flour
4 cups beef stock
1/2 tsp dried thyme
Salt and pepper to taste
PROCEDURE:
  1. Melt the butter in a sauce pan over medium to high heat. Add the the mushrooms and saute for about 10 minutes or until brown and the mushroom juices evaporate. Stir in flour and reduce the heat to medium, cook for another three minutes. 
  2. Whisk in one cup of beef broth, then add the rest once incorporated. Add the thyme and reduce the heat to low. Simmer for about 20 minutes. Add salt and pepper according to taste. 
  3. Serve mushroom gravy on top of burger patties. Serve with steamed rice.

 

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Beef Kaldereta

Beef Kaldereta Recipe

INGREDIENTS:
  • 50 ml olive oil
  • 500 grams beef kalitiran, cut into 1.5″ cube
  • 1 can liver spread
  • 1 medium-sized red bell pepper, cut into 1-inch cube
  • 1 medium-sized green bell pepper, cut into 1-inch cube
  • 1 small can button mushroom
  • 1/2 cup grated cheddar cheese
  • 1/2 tsp ground peppercorn
  • 2 medium-sized onion, chopped
  • 1 L beef stock
  • 1 head garlic, chopped
  • 1/4 cup vinegar
  • 1 cup green olives, pitted
  • 1/2 cup tomato paste
  • 1 cup tomato sauce
  • 50 ml soy sauce
  • 2 pcs red chili, slice
  • 3 pcs bay leaves
  • Salt, as needed
  • Sugar, as needed
PROCEDURE:
  1. Heat olive oil in a pan, add garlic, onion, bell peppers, bay leaves, red chili and meat until color changes to light brown.
  2. Put tomato paste, liver spread and cook for a minute. 
  3. Add vinegar, tomato sauce, soy sauce, beef stock and let it simmer until tender.
  4. When the beef is tender, add button mushrooms, green olives, cheese and season with salt and ground peppercorns, balance taste with a little sugar.

 

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Pink Gelatine

Pink Gelatine Recipe

INGREDIENTS:
  • 1 box red gulaman powder (unflavored gelatin)
  • 410 ml coconut milk
  • 1/4 cup sugar
  • 1 medium buko, grated 
  • 1 pack all-purpose cream
  • 3 tbsps condensed milk
  • 1/2 can coconut cream
  • 1/4 cup pinipig, toasted
  • 1 tbsp raisins
  • 1/2 cup cooked sago
PROCEDURE:
  1. Dissolve gulaman powder, coconut milk and 1/2 cup sugar in a pan.
  2. Allow to simmer while stirring continuously. 
  3. When the sugar and gelatine is totally dissolved, transfer the mixture into molds.
  4. Chill mixture in the refrigerator until set. 
  5. Mix all-purpose cream, condensed milk, and coconut cream. Chill.
  6. When ready to serve, chop gulaman into cubes.
  7. Layer on a serving glass with gelatine, cooked sago, raisins, grated buko.
  8. Fill with chilled coconut and cream mixture.
  9. Repeat to come up with two layers.
  10. Sprinkle some toasted pinipig on top just before serving.

 

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Adobong Tahong sa Gata

Adobong Tahong sa Gata Recipe

INGREDIENTS: 
  • 1 kilo mussels, cleaned and beard removed
  • 1/4 cup soy sauce
  • 1/8 cup vinegar
  • 1 head garlic, chopped
  • 1 thumb-sized ginger, cut into strips
  • 2 pieces bay leaf
  • 1 teaspoon peppercorn
  • 1/2 cup mussel broth
  • 1 cup coconut cream 
  • 1 tablespoon vegetable oil
  • 10 grams leeks
  • Sugar, salt and chili flakes to taste
PROCEDURE: 
  1. Heat oil in pan.
  2. Sauté garlic and mussels.
  3. Add soy sauce, vinegar, bay leaf, peppercorns and chili flakes.
  4. Add broth and simmer.
  5. Add coconut cream and simmer for five minutes.
  6. Season with salt and sugar according to taste.
  7. Transfer to a serving dish, then top with leeks.

 

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Adobong Bulalo

Adobong Bulalo Recipe

INGREDIENTS:
  • 4 pcs sliced beef knuckles, approximately 180 grams each
  • 1/4 cup soy sauce
  • 1/8 cup vinegar
  • 1 head garlic
  • 3 pcs chili finger
  • 1 pc bay leaf
  • Salt to taste
  • Water as needed
  • 50 ml cooking oil
  • 1 tbsp spring onion
PROCEDURE:
  1. Season beef with salt. 
  2. Heat oil in pan. 
  3. Sear both sides of beef. 
  4. Remove oil, pour vinegar, soy sauce, water, chili, garlic and bay leaf. 
  5. Simmer until beef becomes tender. Sprinkle with spring onion and serve.

 

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Adobong Sitaw with Lechon Carajay

Adobong Sitaw with Lechon Carajay Recipe

Lechon Carajay
INGREDIENTS:
  • 500 grams pork belly
  • 4 tbsps rock salt
  • 1 pc red onion, quartered
  • 1 pc carrot, sliced
  • 1 stalk celery, chopped
  • Water as needed
  • 1.5 liter cooking oil for deep frying
PROCEDURE: 
  1. Boil the pork belly in water with mirepoix mixture (onion, carrots, and celery) until very tender.
  2. Prick the pork with fork, then rub with rock salt.
  3. Place pork belly on wok and pour oil to the level of the pork belly. Cover wok and cook.
  4. Turn once slowly. Then sprinkle with water to become crunchy and crispy.
Adobong Sitaw
INGREDIENTS:
  • 250 grams of ground lean pork
  • 2 bunches of sitaw (string beans), cut into two-inch slices  
  • 4 to 6 cloves garlic, peeled and crushed
  • 1 onion, peeled and thinly sliced
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/4 cup of vinegar
  • 3 tbsps of soy sauce
  • 2 tbsps of cooking oil
  • 1 tbsp chopped cilantro and red pepper flakes for garnish 
PROCEDURE:
  1. Pour oil, garlic, onion, ground pork, ground pepper and bay leaf in a shallow cooking pan. Add the vinegar and cook over medium-high heat until the vinegar starts to boil.
  2. Pour the soy sauce and stir well. Cover and simmer for about 10 minutes.
  3. Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the sitaw (string beans) is tender.
  4. When both the pork and the sitaw are tender, transfer them to a serving plate.
  5. Garnish with chopped cilantro and sprinkle with red pepper flakes.
  6. Serve with lechon carajay.

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Pan-fried Salmon with Horseradish Mashed Potatoes, Asparagus and Charred Bell Peppers

Pan-fried Salmon with Horseradish Mashed Potatoes, Asparagus and Charred Bell Peppers Recipe

INGREDIENTS:
  • 500 g salmon fillet, skin on
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
PROCEDURE:
  1. Season salmon with salt and pepper.
  2. Pan fry salmon skin side first. Wait until the skin crisp up and turn on the other side.
FOR THE MASHED POTATOES:
  • 4 pcs potatoes, boiled 
  • 1 cup all-purpose cream
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 ribbon fresh parsley
  • 1 tsp horseradish

PROCEDURE: 

  1. Boil potatoes until tender.
  2. On a double boiler, put the boiled potatoes and mashed it. Put the all-purpose cream, salt and pepper, butter, and the horseradish. 
  3. Mix in chopped fresh parsley.
FOR THE TOPPINGS:
  • 1 pc red bellpepper
  • 1 pc green bellpepper
  • 1 bundle small asparagus
  • 10 g fresh dill
  • 1 pc lemon
  • 2 tbsp olive oil
PROCEDURE: 
  1. Pan grill asparagus. Set aside.
  2. Broil the bell peppers on an open flame.
  3. Wait until the skin charred.
  4. When the peppers are charred, put it on a plastic or paper bag until the skin can easily be peeled from the flesh. Sliced according to preference.  
  5. Top the peppers and the asparagus on the fish.
  6. Squeeze with lemon juice and drizzle with olive oil.
  7. Then top it all with freshly chopped dill.

 

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