Tag Archives: Lutong Pinoy

Chicken Galantina

Chicken Galantina Recipe

INGREDIENTS: 
1 whole chicken, dressed and deboned except for the legs and wings
250 g ground pork
1 cup sweet ham, chopped
1/2 cup sweet pickle relish
1 cup cheese
1/4 cup green peas
1 pc white onion, minced
1/4 cup raisins
1 small can liver spread
2 pcs eggs
1 can sausage
4 large eggs, hard-boiled
1 tablespoon salt
1 teaspoon white pepper
Lemon juice
1 cup soy sauce
Twine
100 g butter
PROCEDURE:
  1. Marinate chicken in lemon juice, soy sauce and pepper.
  2. In a pan, sauté onion in oil. When onion gets translucent, add ground pork and cook until it changes color.
    Season with salt and pepper.
  3. Add green peas and ham slices. Cook until the peas are soft.
    Remove from heat and transfer to a bowl.
  4. Add the cubed cheese and ham to the meat mixture.
  5. In a separate bowl, whisk eggs and add to the meat mixture.
  6. Close the neck portion of the chicken to secure the meat inside.
    Put the mixture inside the chicken tightly.
    Insert two hard-boiled eggs under the wings and legs and sausages inside.
  7. Close the chicken and tie the legs with string.
    Butter the whole chicken and place it in the oven or turbo broiler in low heat.
  8. Once cooked, sliced the chicken and serve.

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Tuyo Pasta

Tuyo Pasta Recipe

INGREDIENTS:
1 bottled tuyo
500 g spaghetti noodles, boiled to al dente
1 head garlic, minced
Squeeze of lemon juice
Grated parmesan cheese
Chili flakes
PROCEDURE: 
  1. In a pan, heat tuyo chili oil and sauté garlic for a few minutes.
  2. Add the cooked pasta and season with salt and pepper, mix well.
  3. Add a squeeze of lemon.
  4. Serve tuyo on top.
  5. Add parmesan cheese and chili flakes.

 

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Roasted Lechon Kawali and Bottled Pickled Peppers Recipe

Roasted Lechon Kawali and Bottled Pickled Peppers Recipe

INGREDIENTS: 
1 kg pork liempo without bones
4 pcs bay leaf
1 tsp peppercorns
2-3 pcs celery stalks
Water for boiling
Oil for deep frying
1 tbsp rock salt
PROCEDURE:
  1. Boil the slab of pork in water with sliced celery, bay leaf and peppercorns.
  2. Boil it until tender.
  3. Once the pork is cooked, let it dry.
  4. Poke the pork skin with fork and rub it with rock salt.
  5. Deep-fry the pork slab until crispy.
Pickled Bell Peppers
INGREDIENTS: 
4 pcs red bell peppers, cut into one-inch pieces
4 pcs green bell peppers, cut into one-inch pieces
1 large red onion, thinly sliced
Salt and black pepper to taste
1 cup sugar
1 cup cider vinegar
1/2 teaspoon salt
1/3 cup water
PROCEDURE: 
  1. In a large bowl, combine bell peppers and onion.
    In a small saucepan, combine salt, black pepper, sugar, vinegar and water.
  2. Bring to a boil.
  3. Pour the vinegar mixture over bell peppers and onion.
    Refrigerate and store in a bottle container.

 

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Bottled Tuyo in Chili Oil

Bottled Tuyo in Chili Oil Recipe

INGREDIENTS:
1/2 kilo tuyo (sardines), head and tail removed
3/4 cup corn oil
3/4 cup olive oil
2 heads garlic, crushed
1 tablespoon sili labuyo, chopped
1/2 cup vinegar
1 teaspoon paprika
1 teaspoon cayenne pepper
PROCEDURE: 
  1. Fry the tuyo in cooking oil and arrange them in a bottle.
  2. In a saucepan, heat corn oil and olive oil.
    Fry garlic until golden brown, add sili, vinegar, paprika, and cayenne pepper
    then bring to a boil.
  3. Pour oil mixture over bottles with tuyo and sprinkle with toasted garlic.
  4. Serve after a few days.

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Choco Mint Mallows in a Jar

Choco Mint Mallows in a Jar Recipe

INGREDIENTS:
 
2 cups unsweetened cocoa powder divided into 4
1 cup powdered milk divIded into 4
1 cup white sugar divided into 4
1 cup bittersweet mini chocolates divided into 4
1/2 cup mini marshmallows divided into 4
1 cup peppermint candy divided into 4
4 pcs mason jar (16 ounce)
Ribbon of choice
PROCEDURE:
  1. Layer in milk, cocoa powder, sugar, chocolates, mallows and peppermint candies in a mason jar. Tie it with ribbon for presentation.

 

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