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Filipino Dishes

BISTEK (Beef Steak Pinoy Style)

Ingredients

  • 5-7 pcs. calamansi, juiced
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 4 pounds beef, sliced thin
  • 1 tablespoon cornstarch
  • 1/4 cup vegetable oil
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped

Directions

  1. Combine the calamansi juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
  2. Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
  3. Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

BEEF ASADO

Ingredients

  • 1 (4 pound) beef chuck roast, quartered
  • salt and pepper to taste
  • 2 tablespoons cooking oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 large tomatoes, chopped
  • 1 tablespoon whole peppercorns, crushed
  • 1 (5 ounce) jar pitted olives
  • 1 onion, quartered
  • 2 bay leaves
  • 2 beef bouillon cubes
  • 1/2 cup ketchup
  • 1 large red bell pepper, sliced
  • 4 small potatoes, peeled and quartered
  • 1 tablespoon corn flour (optional)
  • 1 teaspoon water (optional)

Directions

  1. Season the beef with salt and pepper; set aside.
  2. Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
  3. Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
  4. While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
  5. Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

PINAKBET

Ingredients

  • 3 tablespoons oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 pound pork loin, chopped
  • 1/2 pound peeled and deveined prawns
  • salt and pepper to taste
  • 1 tomato, chopped
  • 1/4 pound zucchini, seeded and cut into bite-size pieces
  • 1/4 pound fresh okra, ends trimmed
  • 1/4 pound fresh green beans, trimmed
  • 1/4 pound eggplant, cut into bite-size pieces
  • 1 small bitter melon, cut into bite-size pieces

Directions

  1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.

POCHERO

Ingredients

  • 3 tablespoons olive oil
  • 2 plantains, peeled and quartered
  • 2 small potatoes, quartered
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 pounds chicken legs, thighs, and wings
  • 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
  • salt and pepper to taste
  • water to cover
  • 2 tomatoes, diced
  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 small head cabbage, chopped

Directions

  1. Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
  2. Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
  3. Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

ADOBONG PUSIT

Ingredients

  • 2 1/4 pounds squid, cleaned
  • 1/2 cup white vinegar
  • 1/2 cup water
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1 tablespoon soy sauce

Directions

  1. Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
  2. Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.

ATSARA

Ingredients

  • 4 cups grated fresh green papaya
  • 1/4 cup salt
  • 1 carrot, peeled and sliced
  • 1 red bell pepper, sliced into long strips
  • 1 (2 inch) piece fresh ginger root, peeled and sliced
  • 2 green chili peppers, sliced into thin rings
  • 1 (1.5 ounce) box raisins
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon salt

Directions

  1. Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
  2. Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
  3. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

ARROZ CALDO

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced
  • 2 1/4 pounds chicken wings, split and tips discarded
  • 1 tablespoon fish sauce
  • 5 1/4 cups chicken broth
  • 1 cup glutinous sweet rice
  • salt and pepper to taste
  • 1 green onion, chopped
  • 1 lemon, sliced (optional)
  • 1 teaspoon fish sauce for sprinkling, if desired (optional)

Directions

  1. Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
  2. Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

NILAGANG BAKA

Ingredients

  • 4 1/2 pounds beef short ribs
  • 1 quart water
  • 1 tablespoon black peppercorns, crushed
  • 2 onions, chopped
  • 2 beef bouillon cubes
  • 2 carrots, cut in chunks
  • 2 stalks celery, quartered
  • 1 chayote squash, peeled and quartered
  • 2 potatoes, quartered
  • salt to taste
  • 1/4 head cabbage, cut into wedges

Directions

  1. Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
  2. Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
  3. Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.

SINIGANG NA BABOY

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 (1/2 inch) piece fresh ginger, chopped
  • 2 plum tomatoes, cut into 1/2-inch dice
  • 1 pound bone-in pork chops
  • 4 cups water, more if needed
  • 1 (1.41 ounce) package tamarind soup base (such as Knorr®)
  • 1/2 pound fresh green beans, trimmed

Directions

  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork Achops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.

ADOBONG MANOK

Ingredients:

3 pounds chicken thighs, cut into serving pieces
1/2 cup white vinegar
1/2 cup soy sauce
1/4 teaspoon peppercorns, crushed
1 teaspoon brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste

Combine all ingredients in a pan, cover, and allow to marinate one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Serve with white rice.

KARE KARE

Meat Ingredients:

  • 1/2 kilo beef’s oxtail; cut in 3-inch chunks
  • 1/2 kilo beef’s tripe; cut in 2-inch x 3-inch

Vegetables Ingredients

  • 4 pieces eggplant, sliced in 1-inch thick
  • 1 bundle pechay (bok choy); cut into 2 pieces
  • 10 string beans; cut in 2-inch long
  • 1 banana heart (puso ng saging); cut in lengths

Other Ingredients:

2 pieces onions; chopped
2 heads garlic; minced
2 tablespoons annatto (atsuete) seeds
1 cup peanut butter
1/4 cup grounded toasted rice
Salt and pepper to taste
Bagoong alamang
Cooking oil (olive oil preferred)
Water

Directions

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.

Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef’s tripe with boiling water and set aside.

Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang.

Cooking Tip:

Kare kare taste better if the meat is tender. To achieve this, boil the oxtail slowly and gently in low heat. This will bring out the flavor of the meat and keeps the meat tender.

You can also use meat of beef, goat, or chicken.

BEEF CALDERETA

Ingredients:

Beef (cut into chunks)

1/8 cup cooking oil (olive – optional)

3 cloves garlic (minced)

3 pc shallots (white onions, minced)

1 pc red bell pepper (seeded and diced)

1 pc green bell pepper (seeded and diced)

3 pc big red tomatoes

½ cup tomato sauce

175 grams liver spread or ground pork liver

2 tbsp soy sauce

2 cups beef bouillon stock

2 medium-size potatoes (quartered or cubed)

1 medium-size carrot (cubed)

2 pc red hot chili peppers (minced whole)

¼ cup sweet pickles (minced)

½ cup grated (cheddar) cheese (any hard cheese)

Salt and Pepper (to taste)

 

Directions:

  1. Sauté garlic and onions in oil in a casserole. Add tomatoes and bell peppers.
  2. Add in the beef, tomato sauce, liver spread, soy sauce, and beef bouillon stock.
  3. Cook in medium-low fire for at least 1 hour till the meat is tender.
  4. Set the fire to medium heat. Then add in potatoes and carrots. Simmer for 10 minutes.
  5. Add the red hot chili peppers, sweet pickles, and grated cheese. Simmer for 5 more minutes.
  6. Season with salt and pepper.

*You can substitute lamb chops or goat meat for beef.*

LAING

Ingredients

1 pack dried taro leaves
½ lb pork, cut into thin strips
½ lb Shrimp, with head (optional)
½ cup Shrimp paste
1 medium onion, chopped
6 pcs Thai chili
1/4 cup ginger, cut into strips
1 tbsp garlic, minced
3 cups Coconut milk
2 tbsp fish sauce
Salt and pepper to taste

How to make Laing

1. In a large pan, pour-in the Coconut milk and bring to a boil
2. Add the garlic, onion, and ginger. Simmer for 10 minutes
3. Add the pork meat and shrimp paste and stir continuously
4. Put in the Thai chili and simmer for another 10 minutes
5. Add the fish sauce and dried Taro leaves and simmer for 15 to 20 minutes
6. Put the shrimps in and simmer for 5 minutes
7. Serve hot. Enjoy!

http://www.ifood.tv/recipe/laing

BICOL EXPRESS

Ingredients

6 cups coconut milk
2 lbs pork, cut into strips
¾ cup Shrimp Paste
1 tbsp Garlic, minced
6 pieces Thai chili pepper
½ cup Ginger, grated
1 large onion, cubed
2 long chili pepper
2 tsp cooking oil
Salt and Pepper

Directions

1. Saute the garlic, onion, and ginger
2. Add the pork and continue cooking for 5 to 7 minutes
3. Place the shrimp paste in and cook for 5 minutes
4. Add the Thai and long hot pepper followed by the coconut milk
5. Mix all the ingredients well and simmer for 30 to 40 minutes
6. Add salt and pepper to taste
7. Serve Hot. Enjoy!

http://www.ifood.tv/recipe/bicol-express

NILASING NA HIPON

Ingredients

1 lb shrimp
2 cups white wine (you may also use either gin, vodka, or beer)
3 cups flour
1 tsp salt
1 tsp ground black pepper
3 cups cooking oil

Directions

http://www.ifood.tv/recipe/nilasing-na-hipon

1. Marinade the shrimps in wine (or liquor) for 30 to 40 minutes
2. Place the flour, salt, and pepper in a clear plastic bag and mix well by shaking
3. Put the shrimps in the plastic bag and shake until all the shrimps are coated with flour
4. In a deep pot or pan, put-in the cooking oil and deep fry the shrimps until the shrimps floats
5. Remove from the pot and place in a plate with napkin or paper towel to absorb the excess oil
6. Serve hot with vinegar. Share and enjoy!

BEEF POCHERO

Ingredients

2 lbs beef short ribs
¼ piece cabbage, quartered
1 bunch Bok choy (pechay)
1 bundle long green beans (about 15 pieces)
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
3 pieces chorizo, sliced thinly
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
1 tsp garlic
1 small can tomato sauce
1 cup garbanzos

Directions

1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside

2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Saute the garlic, onion, and tomato
4. Add the beef and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender (about 35 minutes in pressure cooker)
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy
10. Serve hot. Share and Enjoy!

http://www.ifood.tv/recipe/beef-pochero

LENGUA ESTOFADA (ESTOFADO)

Ingredients

2 lbs Ox tongue (cleaned, boiled, skin removed, and thinly sliced)
1 cup Tomato sauce
1 pc large potato, peeled and thinly sliced (crosswise)
1 tsp garlic, minced
1 medium sized onion, diced
1 pc beef cube
½ cup green onions, chopped
½ cup green olives
2 cups white mushrooms, sliced
1 tbsp oyster sauce (optional)
1 cup cooking oil
3 cups water

Directions

1. Sauté the garlic and onion

2. Put-in the Ox Tongue and cook for a few minutes

3. Add the tomato sauce, beef cube, and water then simmer for 1 to 1 1/2 hours (30 minutes if using a pressure cooker)

Note: Add water as needed.

4. In a separate pan, heat the cooking oil and fry the potatoes. Set aside

5. On the same pan were the potatoes were fried, remove excess oil and sauté the mushroom.
Add some oyster sauce then set aside

6. Once the Ox tongue is tender, add salt, pepper, and green olives and simmer for 5 minutes

7. Serve the Ox tongue with the fried potatoes and sautéed mushrooms in a single serving plate. Share and Enjoy!http://www.ifood.tv/recipe/lengua_estofada

LECHON KAWALI

Ingredients

2 lbs pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs dried bay leaves
3 cups cooking Oil
34 ounces Water

Directions

1. Place the water on a big cooking pot and bring to a boil

2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender

3. Remove the meat from the pot and let it cool down for a few minutes

4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections

5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up

6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy

7. Flip the meat to cook the opposite side

8. Remove the meat from the pan, let it cool down a little then slice according to desired portions

9. Serve hot. Share and Enjoy!http://www.ifood.tv/recipe/lechon_kawali

SPICY ADIDAS

Ingredients

2 lbs chicken feet
2 tbsp oyster sauce
2 tbsp soy sauce
¼ cup green onions, chopped finely
2 tbsp cornstarch (diluted in 1/2 cup water)
1 thumb ginger, cut into strips
1 tbsp brown sugar
2 tbsp chinese black beans
1 tbsp garlic, minced
chili (or crushed red pepper)
3 cups water
1 cup cooking oil

Directions

1. In a pan, heat the cooking oil and put-in the chicken feet. Continue frying until color turns golden brown. Set aside when done

2. On the same pan, sauté the garlic and ginger

3. Put-in the fried chicken feet, oyster sauce, soy sauce, and chinese black beans

4. Add the water and let boil. Simmer until chicken feet is tender

5. Add the sugar, chili, and green onions and mix well

6. Add the cornstarch and mix thoroughly for 3 minutes

7. Serve hot. Share and Enjoy!http://www.ifood.tv/recipe/spicy-adidas

CHICKEN PASTEL

Ingredients

2 lbs boneless chicken breast, cubed
2 pieces Chorizo (or Chinese sausage)
2 pieces Beef franks (or Vienna sausage, hotdogs)
1 regular sized carrots, cubed
1 regular sized potato, cubed
2 tbsp flour
1 cup chicken stock
6 to 10 pieces green olives
3 tbsp soy sauce
1 pc lemon (or 5 pieces calamansi)
1 cup white mushroom sliced (or button mushrooms)
1 cup butter
1 tsp salt
1 tsp pepper
3 cups water

Directions

1. Marinade the chicken in lemon and soy sauce mixture for a minimum of 10 minutes
2. In a pot, place 3 cups of water and bring to a boil
3. Add the salt and pepper then put-in the chicken
4. Let the chicken cook until liquid completely evaporates. Set aside
5. On the same pan, apply heat and place the butter
6. Put-in the tenderized chicken and fry until the color turns golden brown
7. Add the Chorizo (or Chinese sausage) and beef franks (or Vienna sausage, hotdogs) and simmer for 5 minutes
8. Pour the chicken stock and bring to a boil
9. Put-in the carrots, potatoes, mushrooms, and green olives. Mix and simmer for 5 minutes
10. Thicken the sauce by adding flour and butter mixture (please see procedures below on how to make this)
11. Put the chicken in an oven-safe container and cover the top with dough (The dough will eventually be the pie crust after baking.)
12. Place in the oven and bake in 400 degrees Fahrenheit for 40 minutes
How to make the flour and butter mixture:
1. Heat a small pan and put-in 3 tbsp of butter
2. Add the flour and mix well
3. Pour ½ to 1 cup of water and mix thoroughly
How to make the Pie Crust:
1. In a large container, combine the following: 3 cups flour, ½ cup butter, ¼ tsp salt, and 3 tsp water
2. Mix the combined ingredients thoroughly (this will become the dough)
3. Knead the dough. Make sure that everything is properly distributed
4. Flatten the dough by using a rolling pin
5. Fit the dough on top of the container and trim according to the container size
6. Using a fork, shape the edge of the dough by pressing
7. Cover the edges with aluminum foil to prevent over cooking
8. Bake in 400 degrees Fahrenheit for 40 minutes

http://www.ifood.tv/recipe/chicken-pastel

BUTTERED GARLIC SHRIMP

Ingredients

2 lbs shrimp
2 tbsp parsley, finely chopped
½ cup butter
4 tbsp garlic, minced
2 cups lemon soda

Directions

1. Marinade the shrimp in lemon soda for about 10 minutes

2. Melt the butter in a pan and heat it up until hot enough to cook the garlic

3. Add the garlic and cook until the color turns golden brown

4. Put-in the shrimp (including the liquid marinade) and let cook until the liquid completely evaporates

5. Sprinkle the parsley,ground black pepper, and salt

6. Serve hot. Share and Enjoy!http://www.ifood.tv/recipe/buttered_garlic_shrimp

PORK BINAGOONGAN

Ingredients

2 lbs Pork, cubed
1 tbsp Garlic, minced
5 tbsp vinegar
1 cup onion, chopped
1 cup tomato, chopped
1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced
1/2 cup shrimp paste
3-5 pcs dried bay leaves
1 tbsp whole pepper corn
24 ounces water
salt and pepper

Directions

1. In a pot, pour-in the water and bring to a boil

2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender

3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside

4. In a separate pan, saute the garlic, onion, tomato

5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)

6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well

7. Add the chili and simmer for 3 minutes

8. Add salt and pepper to taste

9. Serve hot. Share and Enjoy!

For more information please visit: http://www.panlasangpinoy.com

BULALO

Ingredients

2 lbs beef shank
½ pc small cabbage, whole leaf individually detached
1 small bundle Pechay
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
1/2 cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce (optional)

Directions

1. In a big cooking pot, pour in water and bring to a boil

2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.

3. Add the corn and simmer for another 10 minutes

4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)

5. Serve hot. Share and Enjoy!

For more information please visit: http://www.panlasangpinoy.com

LUMPIANG SHANGHAI

Ingredients

1 kilo ground pork
½ cup green onions
1 cup carrots
1 cup onion
2 tsp soy sauce
1 raw egg
1 tsp salt
2 tsp ground black pepper
Lumpia wrapper (Spring roll skin)

Directions

1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
2. Wrap the meat using the lumpia wrapper (for proper way, see video)
3. Fry the wrapped meat making sure that all the sides are cooked right
4. Serve with sweet and sour sauce (see sweet and sour tilapia recipe for the sauce). Share and Enjoy!

http://www.ifood.tv/recipe/lumpiang-shanghai-0

 

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