Tag Archives: Lutong Pinoy

Hardinera and Everlasting

Hardinera / Everlasting

Procedure:

INGREDIENTS:
2 tablespoons cooking oil
1 medium-size onion, diced
3 cloves garlic, minced
250 grams pork, cubed
250 ml water
125 ml tomato sauce
62 grams sweet pickle relish
125 grams hotdogs, diced
62 grams raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 beef cube
125 grams pineapple chunks
62 grams roasted bell pepper
62 grams liver spread
60 grams cheese, grated
125 grams bread crumbs
2 hard-boiled eggs, sliced or wedged
2 pieces eggs, raw
PROCEDURE:
  1. In a cooking pot, add cooking oil and sauté garlic and onions.
  2. Add the pork and cook for 3 to 5 minutes.
  3. Put in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
  4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, hot dog, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
  5. Mix all the ingredients until everything is well incorporated.
  6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
  7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
  8. Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.
  9. Cover the whole llanera with aluminum foil.
  10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
  11. Remove the steamed mixture from the llanera and transfer to a serving plate.
  12. Serve either hot or cold.
Crispy Palabok with Lechon

Crispy Palabok with Lechon

Procedure:

INGREDIENTS:
1/2 kilo bihon noodles, cooked
1 medium-size onion, chopped
3 cups shrimp juice, from boiled shrimp and shells
1/4 cup water
150 grams annatto powder
1/4 cup patis
salt
pepper
cooking oil
1/2 medium-size shrimp, shelled, sliced in half
1 stalk small size pechay, shredded, blanched
1/2 head garlic, finely chopped, fried
1/2 cup fish flakes, from fried tinapa
1 bundle spring onion, chopped
2 pieces boiled egg, cut into wedges
250 grams lechon kawali
250 grams pork chicharon
kalamansi
PROCEDURE:
  1. Saute the garlic and onion. Add flour, annatto powder and water.
  2. Then add the patis, fish flakes. Simmer three to five minutes.
  3. Add the shrimp juice.
  4. Fry the bihon noodles one batch at a time in a heated wok until fluffy and crisp.
  5. Place the noodles in a plate and serve with the sauce top with boiled eggs, spring onions, fried garlic, chicharon and lechon on top.
  6. Season with pepper and salt.
Lechon Kawali

INGREDIENTS:

500 grams pork belly slab
1 medium red onion
salt and pepper
cooking oil

PROCEDURE:

  1. Put the pork belly, onion, salt and pepper, water in a stock pot and let it boil until tender.
  2. Heat oil in a wok, and fry until crispy.
Four Seasons Juice

Four Seasons Juice

Procedure:

INGREDIENTS:
250 ml pineapple juice
250 ml mango juice
250 ml dalandan juice
250 ml guyabano juice
white sugar to taste
ice cubes

PROCEDURE:

  1. Mix all ingredients. Put in ice cubes and serve.
Callos

Callos

Procedure:

INGREDIENTS:
250 g beef/ox tripe
250 pata slice
15 ml white vinegar
2 medium white onions
1 head garlic
2 bay leaves
6-10 black peppercorns
150 grams chorizo de bilbao
150 grams vienna sausage
45 grams tomato paste
500 ml tomato sauce
1 tsp Spanish paprika
1 can garbanzo beans
50 ml olive oil
salt and pepper
fish sauce
PROCEDURE:
  1. Clean the tripe under cold running water, then rinse thoroughly. Cut into pieces approximately 3-square inches.
  2. Coarsely chop 1 onion. Peel all garlic cloves and chop.
  3. In a large heavy bottom frying pan or pot, place tripe and pata. Cover with water and bring to a boil. Allow to boil for 1 minute. Pour off the water and froth or scum that formed.
  4. Add water to cover tripe in same pan. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves and peppercorns in pot. Bring to a boil, then reduce heat. Simmer for 3 hours until tender.
  5. Finely chop the remaining garlic and the onion. Cut the vienna sausages into thin circle. Slice the chorizo de bilbao into bits.
  6. Sauté onion, garlic, vienna sausage and chorizo in olive oil for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the tripe. If using garbanzo beans, add them now and simmer for 15-20 minutes.
  7. Put salt, pepper and fish sauce to taste.
Pesang Dalag with Tomato-Miso Dip

Pesang Dalag with Tomato-Miso Dip

Procedure:

INGREDIENTS:

1 dalag, cleaned without scales and cut into
3-4 pcs onions, chopped into two
ginger, chopped finely (3 small pcs)
1 tbsp whole peppercorns
1 stalk spring onions
500 ml rice wash
fish sauce pepper to taste
1 small bundle pechay
1 small cabbage
1/2 upo
1 celery
2 saba bananas

PROCEDURE:

  1.  Mix the onions, ginger, peppercorns, scallions, rice wash, fish sauce, and pepper in a large pot and bring to a boil.
  2.  Add the fish. When the fish is almost cooked, add your vegetables.
  3. Bring to a boil and turn off your stove.

Tomato-Miso Dip

onions, chopped finely (2 pcs)
tomatoes, chopped finely
(10 pcs) miso
(1 cup) fish sauce fish broth from the recipe above (1 cup)

Procedure:

  1. Saute onions and tomatoes until onions are translucent and tomatoes are soft and can easily be pressed by a spoon. Add your miso and season with fish sauce and fish broth. This dip should taste a bit salty.
  2. When serving this dish, line a shallow dish with the pechay, upo, fish and then a little broth. Serve with tomato-miso dip on the side.

Please download here the recipe.

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Inangit

Inangit

Procedure:

INGREDIENTS:

200g malagkit (glutinous rice)
800ml (3 1/4 cups) coconut milk
1/8 teaspoon salt banana leaves

PROCEDURE:

  1. In a non-stick pot, boil the malagkit with coconut milk and salt for 15 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of pot.
  2. When almost dry, cook over low heat and cover with banana leaves for another 10 minutes. The banana leaves give it a very appetizing aroma.
  3.  When the rice is done, pour the mixture onto a large banana leaf-lined platter.

Please download here the recipe.

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Bacalao (salted cod fish) with Malunggay Pandesal

Bacalao (salted cod fish) with Malunggay Pandesal

Procedure:

INGREDIENTS:

800 g dried and salted cod
75 ml vegetable oil (or cooking oil of choice)
13 medium garlic cloves, peeled
1 large onion (380 g), finely chopped
400 g potatoes, boiled
100 g manzanilla green olives, pitted
120 g red bell pepper parsley for garnish

PROCEDURE:

  1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
  2. Shred the fish as finely as possible (discarding the skin and bones).
  3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve.  Add the parsley to the garlic and onion and simmer for a few minutes.
  4. Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
  5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.

Please download here the recipe.

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