Where to eat in Tagaytay

Tagaytay City is one of the Philippine's most popular tourist destinations.   Because of it's higher altitude, the climate is cooler.  It also provides outstanding scenery as it overlooks Taal Lake in Batangas plus it provides an excellent view of Taal Volcano.  It is only 55 KM (34 mi) away from Manila which makes it an excellent choice for a weekend getaway to escape from the heat of the city.

There are numerous restaurants in Tagaytay and choosing where to eat is a little bit difficult especially when you are already hungry.  So if you happen to be in Tagaytay, where to eat?  To help you out with your choices, I am starting out in this blog my restaurant recommendations.

If you crave for home-cooked style meals, LZM Restaurant should be your first choice.  They actually have two branches in Tagaytay City, the first is at Magallanes Square and the latest one being at Ayala Malls Serin (please click on the links to visit their Facebook pages).  

The food choices are many and to help you out, I am suggesting their best sellers.  First should be the Fried Boneless Bangus, what they call their Queen of Specialties.  No visit to LZM is complete without trying this one.  The bangus is big (bigger than the plate) and is good enough for 3 people.  Crispy outside, tender inside.  It appears to have been marinated in soy sauce and is dredged in flour before it is fried.  This prevents the flesh from being tough and chewy.  They indeed serve the best crispy boneless bangus!

Fried Boneless Bangus

Next on the list would be their Chicharon Bulaklak.  This I guarantee is to die for.  It is not greasy and not oily and very crunchy to the max.  Goes well with the vinegar dip.  Just be very careful if you are watching your food intake though.

Chicharon Bulaklak

Your meal will not be complete if you do not order the Bulalo.  Bulalo seems to be the national dish of Tagaytay and almost every restaurant seems to offer this, but LZM's bulalo is simply the best for me.  This is a huge serving and very meaty.  Best of all, you can request for free soup top-ups.  The broth has the right mix of flavors.  I eat this with toyo, sili and kalamansi to enhance the experience.

Bulalo

And lastly, their must try and award winning vegetable dish, the Pinakbet.  The vegetables are crunchy and not overcooked.  The taste is a great balance of sweetness and saltiness.  Definitely worth it!

Pinakbet

Other food worth mentioning are sizzling bulalo steak, sisig, crispy pata, stuffed squid, calamares, tortang talong, kare-kare, ampalaya con carne, and inihaw na liempo.

So the next time you are in Tagaytay City, try out any of the two LZM Restaurants, you will not regret it.

BTW, there are also two other LZM Restaurants.  The original one is at Silang, Cavite fronting Riviera Golf.  The other one is at Ayala Malls Solenad 2 in Nuvali, Sta.  Rosa.

LZM Serin

LZM Magallanes Square

LZM Silang

LZM Solenad 2 Nuvali

Photo of Pinakbet taken from Pinterest.  All other photos and logos courtesy of LZM Facebook pages.

Busy Day Slow-Cooker Meals

Fix it and forget it! Start dinner in the morning, go to work, run errands and come home to a piping hot supper. It couldn't be easier with the recipes that use a slow-cooker.

BEEF AND BEER STEW WITH ONIONS

2 tablespoons butter

3 pounds lean beef stew meat

6 cups sliced onions

4 cloves garlic, minced

1 cup water

1 tablespoon beef flavored bouillon granules

1 teaspoon thyme

2 cups dark beer-with or without alcohol

2 tablespoons brown sugar

1 tablespoon Dijon mustard

2 tablespoons cornstarch dissolved in 2 tablespoons water

Heat butter in large skillet and brown beef. Place browned beef in a slow cooker. Add onions and garlic to skillet and brown lightly; place in slow cooker with beef. Add water, beef granules, thyme, beer, brown sugar and mustard to slow cooker. Cover and cook on LOW 5-7 hours. Add cornstarch mixture to stew and continue to cook 20 minutes or until thickened. Serves 8.

BARBECUED SHORT RIBS

6-8 short ribs, about 3 pounds

1 onion, thinly sliced

1 cup water

2 teaspoons beef flavored bouillon granules

1 cup hickory smoked barbecue sauce

3 tablespoons dark brown sugar

1 tablespoon Dijon mustard

2 tablespoons cornstarch dissolved in small amount of water

In large skillet over medium high heat, brown short ribs on all sides.

Place ribs in a slow cooker. Top with onions. In bowl, combine water, beef granules, barbecue sauce, brown sugar and mustard. Pour sauce over ribs. Cover and cook on LOW 6-7 hours or until tender. Add cornstarch mixture and continue to cook 20 minutes or until sauce thickens. Serves 4 to 6.

WILD RICE AND CHICKEN SLOW-COOKER CASSEROLE

1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces

1 cup uncooked wild rice

1 cup shredded carrot

1/2 cup diced onion

1 can cream of chicken & mushroom soup

1 can cream of mushroom soup

2 (4-ounce) cans sliced mushrooms, drained

6 slices fully cooked bacon, crumbled

1 cube chicken flavored bouillon dissolved in 1 cup boiling water

1/4 teaspoon coarsely ground black pepper

In large bowl, combine all ingredients. Place in 3 to 4-quart slow-cooker.

Cover and cook on LOW 6-7 hours or until rice is tender and liquid is absorbed. Serves 6 to 8.

ITALIAN SHREDDED BEEF SANDWICHES

1 (2 1/2-pound) boneless eye of round beef roast

1 medium onion, thinly sliced

1 (6-ounce) can Italian flavored tomato paste

6 teaspoons beef flavored bouillon granules

1/2 cup water

12 Kaiser rolls

12 (1-ounce) slices provolone cheese

Place roast in a 3 1/2-quart slow cooker. Add onion, tomato paste, bouillon granules and water. Cover and cook on HIGH 5-6 hours or until meat is tender. Remove roast from cooker. Using two forks, shred meat. Return meat to cooker, stirring to coat with sauce. Evenly divide meat among Kaiser rolls. Top with cheese. Serves 12.

Golden Margarita Glaze

Cinco de Mayo not only marks a heralded Mexican holiday, but also provides an opportune time to bring out the grill and turn your backyard BBQ into a fiesta.

While tequila, Mexico's most renowned export, is most commonly used in margaritas, it also makes an excellent marinade ingredient for grilling.

Golden Margarita Glaze

Brush on a little fiesta flavor every time you grill with this luscious, zesty margarita glaze. Great on fish and shellfish, chicken, pork or vegetables. 

Makes about 1/2 cup or 4 servings.

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/4 cup Jose Cuervo Golden Margarita
• 1 Tbsp. packed brown sugar
• 1 tsp. taco seasoning or ground cumin
• 1 Tbsp. fresh lime juice
• 1/4 teaspoon salt or to taste

Directions:

1. Blend all ingredients together in a bowl. Set aside. 
2. Brush your food with glaze during the last 1 to 2 minutes of grilling. 
3. Drizzle any unused glaze over your food just before serving.

Stir-Fry Shrimp Scramble

Whip Up an Easy Dinner

For a hurry-up evening meal, it's hard to find a food that's faster to fix than eggs. Making dinner in a flash is especially easy when you put a skillet scramble on the menu. To make one, simply cook up your family's favorite flavoring foods, then pour on eggs and scramble.

In Stir-Fry Shrimp Scramble, green onions, garlic and ginger add Asian flair to egg-enrobed shrimp dotted with pea pods and water chestnuts. Interesting contrasts are the highlight of the dish's appeal. The texture contrasts of the crunchy pea pods and water chestnuts and softer scrambled eggs and shrimp are enhanced by the contrasting colors and flavors of the ingredients, too. Making this special dish more economical, the eggs stretch the protein of the more expensive shrimp. Along with their high-quality protein, nutrient-dense eggs also provide an assortment of other essential nutrients, all for a relatively low calorie count.

Stir-frying itself is a cooking method that requires little fat. For this scramble, you need only one tablespoon of oil to cook enough food for a family. The end result is a dish supplying needed nutrients without a lot of calories. In addition to good nutrition and speedy preparation, clean-up is quick, too, because stir-frying requires only one pan. 

Stir-Fry Shrimp Scramble (4 to 6 servings)

Ingredients:

• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1 package (8 oz.) frozen pea pods, thawed
• 4 ounces medium to large fresh or frozen raw shrimp
• 1 can (8 oz.) sliced water chestnuts, drained
• 1/4 cup chopped green onions with tops
• 6 eggs
• 1/2 teaspoon salt, optional
• Green onion fan, optional

Instructions:

1. In 10-inch omelet pan or skillet over medium-high heat, cook garlic and ginger in hot oil until garlic is lightly browned, about 1 to 2 minutes.
2. Add pea pods, shrimp, water chestnuts and onions. Cook, stirring occasionally, until shrimp turns pink, about 5 to 6 minutes.
3. Beat together eggs and salt, if desired, until blended. Pour over vegetables and shrimp. With pancake turner, gently lift and turn mixture until eggs are thickened and no visible liquid egg remains.
4. Garnish with onion fan, if desired.

Nutrition information per serving of 1/6 recipe using corn oil and fresh shrimp without optional salt and onion garnish: 145 calories, 8 gm total fat, 241 mg cholesterol, 96 mg sodium, 186 mg potassium, 7 gm carbohydrate, 12 gm protein and 10% or more of the RDI for vitamins B12 and C, riboflavin, iron, phosphorus.

3 Great Coconut Shrimp Recipes

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

Ingredients:

• 2 eggs 
• 1-3/4 cups all-purpose flour 
• 3/4 cup beer 
• 1 tablespoon baking powder 
• 2 lb. medium shrimp, peeled and deveined 
• coconut oil 
• 3 cups grated coconut 

Seasoning mix: 

• 1 tablespoon cayenne pepper 
• 2-1/4 teaspoons salt 
• 1-1/2 teaspoons sweet paprika 
• 1-1/2 teaspoons black pepper 
• 1-1/4 teaspoons garlic powder
• 3/4 teaspoon onion powder 
• 3/4 teaspoon dried thyme 
• 3/4 teaspoon dried oregano

Instructions:

1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
2. Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 
3. Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl. 
4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
5. Heat deep fryer to 350 degF. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. 
6. Drain on paper towels and serve immediately.
7. Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. 
8. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa Dip

• 1 cup finely chopped fresh pineapple 
• 1/3 cup chopped red onion
• 1/4 cup finely chopped fresh cilantro 
• 1/4 cup pineapple preserves (or apricot-pineapple preserves) 
• 1 tablespoon finely chopped seeded fresh jalapeno chili 
• 1 1/2 tablespoons fresh lime juice 
• 1/4 teaspoon ground black pepper 

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

Ingredients:

• 1 lb. shell-on shrimp, uncooked 
• 1/3 cup coconut milk, canned and sweetened
• 2 tablespoons lime juice
• 1 garlic clove, crushed
• 1 teaspoon red chili peppers, seeded and minced 
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground white pepper
• 12 to 18 fresh pineapple chunks 

Island Coconut Salsa

• 1 cup flaked coconut
• 1 cup chopped cilantro
• 1 cup chopped green onion
• 2 tablespoons fresh lime juice
• 2 tablespoons minced fresh ginger
• 1 to 2 teaspoons minced garlic clove
• 1/2 teaspoon sea salt
• 1/2 cup olive oil or macadamia nut oil

Combine ingredients and gently toss.

Instructions:

1. Peel and devein shrimp retaining tails; set aside.
2. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp.
3. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. 
4. Broil or grill, 3 minutes per side, or until shrimp are done.
5. Arrange coconut shrimp on large lettuce leaves.
6. Serve with Island Coconut Salsa on the side. 

Caribbean Shrimp Run Down

Ingredients:

• 1 lb shell-on shrimp, uncooked 
• 3 tablespoons lime or lemon juice
• 3 cups coconut milk 
• 1 large onion 
• 3 cloves garlic 
• Finely chopped hot pepper to taste 
• 1 lb. tomatoes, peeled and chopped 
• 1 Tbsp. vinegar 
• 1 t. fresh chopped thyme 
• Sea salt
• freshly ground black pepper

Instructions:

1. Peel and devein shrimp retaining tails.
2. Pour the lime juice over the shrimp and set aside.
3. Cook the coconut milk in a heavy frying pan until it is oily.
4. Add the onion, garlic and cook until the onion is tender.
5. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
6. Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes.Serve hot over rice. 

Preparation time: 30 minutes.

Adapting Your Recipes for the Slow Cooker

If you are using your crock pot slow cooker regularly, you are probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food. 

Here are some hints for adapting your favorite traditional recipes for crock pot cooking:

1. Add vegetables like peas and broccoli to your recipe in the last 15 minutes. If you are using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2. Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3. If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4. When cooking a recipe with rice, add an extra cup of liquid for every cup of rice. 
5. Always remember to reduce the liquid in your recipe when you are using a traditional recipe in your crock pot.
6. A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.

Traditional Recipe to Slow Cooker Use:

• 15-30 min traditional = 1.5 to 2 hrs High or 4-6 hrs Low in Crock pot
• 35-45 min traditional = 3-4 hrs High or 6-10 hrs Low in Crock pot
• 50 min-3 hrs traditional = 4-6 hrs High or 8-18 hrs Low in Crock pot

If you are like most families, your slow cooker supplies lots of food per meal, so you will very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!

Quinoa Salad with Almonds, Feta and Summer Vegetables

More people are calling almonds their favorite nut and they are putting their almonds where their mouths are. 

From roasted and seasoned almonds in creative, portable packaging to almond granola bars, energy bars and breakfast bars to entrees and vegetable dishes, almonds are found in a variety of new food products. 

One reason for their popularity may be their health benefits. Studies have shown that almonds as part of a balanced eating plan can lower LDL, or "bad," cholesterol and can help promote a healthy weight. In addition, almonds are packed with the antioxidant vitamin E, magnesium, protein and fiber. They also contain calcium. It's no coincidence almonds have become a favorite ingredient and the healthy snack of choice. 

Quinoa Salad with Almonds, Feta and Summer Vegetables

Serves: 6

Ingredients:

• 1 cup quinoa
• 2 cups low-sodium chicken broth or vegetable broth
• 3 ounces cubed feta cheese
• 1/2 cup sliced almonds, roasted*
• 1/2 pint grape tomatoes, halved
• 1 small red bell pepper, seeded and diced
• 1 small zucchini, trimmed and diced
• 2 scallions, diced
• Basil-Chive Vinaigrette (recipe below)

Instructions:

1. Place quinoa in a medium pot and rinse with water.
2. Strain out water; add broth and turn heat to high.
3. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes.
4. Cool and toss gently with feta, almonds, vegetables and vinaigrette.
5. Serve. 

Basil-Chive Vinaigrette:

• Ingredients:
• 2 tablespoons white wine vinegar
• Juice of 1/2 lime
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons minced fresh chives
• 1 tablespoon minced fresh basil
• Salt and pepper

Instructions:

1. Combine vinegar and lime juice in a small bowl.
2. Gradually whisk in olive oil until mixture is smooth and uniform.
3. Stir in chives and basil.
4. Season with salt and pepper to taste.

*To roast sliced almonds, spread in an ungreased baking pan. Place in a 350degF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

3 Easy to Cook Chicken Wings Recipes

We all love spicy chicken. Here are 3 recommended, delicious hot n' spicy chicken recipes to try out today!

Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings

Ingredients:

• 1 large can Parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings

Instructions:

1. Line cookie sheet with aluminum foil. 
2. Melt margarine in small pan. 
3. Cut up chicken wings. Discard tips. 
4. Mix all dry ingredients in bowl. 
5. Dunk chicken wings in margarine and roll in cheese mixture.
6. Place on cookie sheet.
7. Bake in preheated 350-degree oven for 1 hour.
8. Serve warm. 

#2. Hot Chicken Wings

Ingredients:

• Chicken wings
• 1/2 stick margarine
• 1 bottle hot sauce
• 2 tbsp. honey
• 10 shakes Tabasco
• 2 tsp. cayenne pepper (optional)

Instructions:

1. Deep fry wings for 20 minutes.
2. Drain and dip and let set in sauce.
3. Take out to dry and then serve. 

#3. Hot-N-Spicy Chicken Wings

Ingredients:

• 5 lbs. bag chicken wings
• 12 fl. oz. Hot Sauce
• 1-2 sticks butter

Instructions:

1. Fry chicken wings until golden brown and drain on paper towel.
2. Mix hot sauce and melted butter and pour into deep pan or crock pot.
3. Add chicken wings to sauce and heat thoroughly.

Melkkos, a South African great

Melkkos, a South African great. I do not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.

Ingredients:

• 1 cup of flour
• 1 1/2 tablespoons of hard butter
• A pinch of salt
• 2 1/2 cups of milk

Instructions:

1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.
2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.
3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.
4. Sprinkle cinnamon sugar on the top and enjoy it warm!

Italian Spinach and Mushroom Salad

This seasonal salad for special gatherings has extra crunch and a burst of added flavor.

Ingredients

• 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
• 1 package (8 oz.) sliced mushrooms
• 1 can (19 oz.) chick peas, drained and rinsed
• 1/3 cup bacon flavor bits or chips
• 1/2 cup seasoned croutons
• 1/2 cup Italian dressing

Instructions

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.

Beef Nilaga

INGREDIENTS

• 1 pound beef shanks, cut into serving parts 
• 1 pound beef tendons 
• water 
• 1 small onion, peeled and quartered 
• 8 to 10 pepper corns 
• 1 tablespoon fish sauce 
• 2 medium potatoes, peeled and quartered 
• 1 small cabbage, cut into wedges 
• 8 to 10 green beans, ends trimmed 
• salt to taste 
• green onions, optional 

INSTRUCTIONS 

1. In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top. 
2. Once broth clears of scum, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 to 2-1/2 hours or until shanks are fork-tender and tendons are soft. Add more water as needed during cooking to maintain about 6 cups. 
3. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for another 3 to 5 minutes or until vegetables are tender yet crisp. Season with salt to taste. Garnish with chopped green onions, if desired, and serve hot. 

NOTES 

Since beef tendons are tough and fibrous connective tissues, they are almost impossible to cut uncooked. Ask butcher to slice tendons into pieces or halfway during cooking and when tendons are soft enough to slice through, remove from pot, cut into serving parts and then return to pot to continue to cook. 

PICTURE AND RECIPE SOURCE: KAWALING PINOY

Pork Tapa

Ingredients

• 3/4 kilo pork tenderloin, thinly cut into strips
• 1/2 Tablespoon salt
• 1 Tablespoon white sugar
• 1 Tablespoon minced garlic
• 1 Teaspoon ground black pepper
• 4 Tablespoon soy sauce
• 4 1/2 Tablespoon vinegar
• Cooking oil

Procedure

1. Combine garlic, pepper, sugar, salt, soy sauce and vinegar in a mixing bowl.
2. Mixed in the pork strips. Make sure to coat all strips.
3. Arrange pork in a marinating pan. Pour in the marinade mixture over pork and refrigerate overnight.
4. When ready to cook, add a little water to the pan to parboil the pork tapa.
5. When the water is dry add up some oil in a frying pan.
6. Fry pork slices in batches, just until cooked through.
7. Drain pork on paper towels.
8. Serve with rice with fried egg and side-dished with veggies of your choice.

PICTURE AND RECIPE SOURCE: PINOY TSIBOG

Beef Tapa

Ingredients

1 lb beef sirloin, thinly sliced

Marinade:

• 3 1/2 tbsp vinegar
• 2 1/2 tbsp soy sauce
• 1 tbsp salt
• 6 tbsp white sugar
• 1 tsp ground back pepper
• 1 head garlic, minced
• cooking oil for frying

Instructions

1. Combine marinade. Stir well.
2. Arrange meat in a container or ziploc bag.
3. Pour marinade. Cover and refrigerate overnight. Turn at least once.
4. Fry until brown. 
5. Serve with sunny side up eggs and plain rice or garlic rice. 
6. Enjoy!

PICTURE AND RECIPE SOURCE:  PINOY COOKING RECIPES

Chicken Adobo

INGREDIENTS

• 6 cloves garlic, crushed
• 1 cup white vinegar
• 1 ½ cups chicken stock
• 1 bay leaf
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon annatto seeds
• 3 tablespoons soy sauce
• 1 kg chicken pieces
• 2 tablespoons oil

INSTRUCTIONS

1. Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl. Add the chicken, cover and leave to marinade in the refrigerator for 2 hours.
2. Transfer the chicken mixture to a large heavy-based pan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes or until tender. Gently turn chicken occasionally during course of cooking.
3. Remove the chicken from the pan. Set aside the sauce.
4. Heat the oil in a non-stick frying pan, add the chicken in batches and cook over medium heat until chicken are crisp and brown.
5. Pour the sauce over the chicken pieces and serve with rice.
6. Enjoy!

NOTES

This recipe is adapted from “The Essential Asian Cookbook.”

Annatto seeds may be purchased at any local Filipino store. If it is not available, substitute ¼ teaspoon paprika combined with a generous pinch of turmeric.

PICTURE AND RECIPE SOURCE:  SALU SALO

Chicken and Pork Adobo

INGREDIENTS

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
• 1-1/2 pounds chicken, cut into serving parts
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water
• 2 bay leaves
• salt and pepper to taste

INSTRUCTIONS

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
2. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.

PICTURE AND RECIPE SOURCE: KAWALING PINOY

Pork Adobo

INGREDIENTS

• 2 pounds pork belly, cut into 2-inch cubes
• 1 medium onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 2 bay leaves
• 1 teaspoon salt
• 1 tablespoon oil
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water
• ½ teaspoon pepper

INSTRUCTIONS

1. In a bowl, combine pork, onions, garlic, pepper, bay leaves and salt. Place in the refrigerator and marinate for about 30 minutes.
2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
3. Add vinegar and allow to boil, uncovered and without stirring, for about 5 minutes. Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes. Lower heat, cover and simmer, stirring occasionally, for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot

PICTURE AND RECIPE SOURCE:  KAWALING PINOY

Max's Style Fried Chicken

Ingredients: 

• 5 cloves garlic

• 1 white onion

• 1 inch ginger, peeled 

• 8 pcs. tanglad 

• ½ cup chicken stock 

• Salt and pepper to taste 

• 1 pc. Spring chicken

• 2 tbsps. rum

• 2 tbsps. patis

• 2 tbsps. Spring onion, chopped

• Cooking oil enough to submerge whole chicken

Procedure: 

• Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock. 

• Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.

• Stuff the chicken with 4 pcs bundled tanglad leaves. 

• Mix together rum and patis. Brush chicken with this mixture. 

• Add the remaining bundled tanglad leaves in the steaming water. 

• Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes. 

• Once cooked, drain excess liquid from chicken and remove tanglad leaves. 

• Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes. 

• Serve with Worcestershire sauce and banana ketchup.

PICTURE AND RECIPE SOURCE:  FACEBOOK

4 Of The Most Common Cooking Methods Explained

If you are preparing any kind of meals from a recipe, it's important that you understand the various methods of cooking. There are a number of terms for different ways of cooking, as follow.

Grilled

If a recipe calls for something to be grilled, it generally means it should be cooked over an open flame or heat. Grilling can be done by charcoal or gas - on a barbeque for example - or it can be done using a grill of some sort on the burners of your stove.

Broiled

Broiling indicates cooking by exposing directly to a heat source such as a flame or element. Most ovens have a "broil" setting, which heats an element at the top of the stove rather than the one at the bottom, which is used for baking.

When broiling items in the oven, they should normally be placed on the top rack to give them the proper heat exposure.

Frying vs Deep Frying

Both frying and deep-frying cook foods with a similar process, but the method is a little different in each case. Frying can be done over any heat source, such as a stove element or an open flame. Oil or butter is heated and the food is cooked by its heat.

Deep frying, on the other hand, also involves oil but in this case the food is completely submerged in the oil. Deep frying is used for foods such as french fries, breaded chicken and doughnuts. It can be dangerious, however, because you're dealing with boiling oil so proper equipment and safety precautions must be used.

Sauteing

Sauteing involved cooking food quickly in a small amount of fat. It is similar in process to frying, but because of the smaller amount of fat and faster cooking times, it brings out stronger flavors than frying will.

Knowing what is involved with the various terms will make it easier to plan when following a recipe. You'll know what equipment and ingredients you'll need that are unique to each method.

Minute Steak

Ingredients:
8 thawed thin slices of minute steak or any part you may wish (this will be about 1/2 kilo)

Meat Rub:

• 2 grams rough sea salt
• 2 grams ground black pepper
• 1 gram dried thyme
• 2 grams garlic powder
• 2 gram nutmeg powder
• 2 gram coriander powder
• 1 gram Spanish paprika powder

Side:

• 1 pouch mixed veggies (diced carrots, corn kernels, green peas)
• 1 small slice of butter
• 1 gram table salt

Cooking Media:

• steak plate
• 3-4 slices of butter
• tongs to turn steak

Cooking Instructions:

1. Mix all meat rub ingredients in a bowl. Whisk thoroughly and tumble well.
2. Coat steak with meat rub on all sides. Set aside.
3. Set steak plate on medium heat. Melt in 1 slice of butter, scatter.
4. Cook your steak 1 or 2 at a time to the done-ness you desire while adding butter as needed. Since meat are thinly sliced, a minute of cooking on each side will give you medium well.
5. When all are done, set temp to low and in the same steak plate pour in mixed veggies, add in butter and salt. Toss well and use as siding.

PICTURE AND RECIPE SOURCE:  KUSINA MASTER

Pork Menudo

INGREDIENTS

• 3-1/4 cups water
• 1 teaspoon annatto powder
• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 2 to 3 cloves garlic, peeled and minced
• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 5 tomatoes, chopped
• 1 tablespoon fish sauce
• 1 medium potato, peeled and cut into 1-inch cubes
• 1 large carrot, peeled and cut into 1-inch cubes
• ½ cup garbanzo beans
• ¼ cup raisins
• ½ cup liver, cut into 1-inch cubes
• 1 small red or green red bell pepper, cored, seeded and cut into 1-inch cubes
• salt and pepper to taste

INSTRUCTIONS

1. In a small bowl, dissolve annatto powder in ¼ cup water. Set aside.
2. In a pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp and aromatic. Add pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
3. Add tomatoes and cook, mashing occasionally with back of spoon, until softened and releases liquid. Add the remaining 3 cups water and the annatto water and bring to boil. Lower heat, cover and cook for about 30 to 35 minutes or until pork is tender.
4. Add potatoes, carrots, garbanzos and raisins. Continue to simmer for around 4 to 5 minutes or until potatoes and carrots are tender. Add liver and bell peppers and cook for another 3 to 5 minutes or until liver is cooked through and sauce is thickened. Season with salt and pepper to taste. Serve hot.

RECIPE AND PICTURE SOURCE:  KAWALING PINOY

Ilocos Bagnet

Bagnet is the Ilocano version of a deep fried pork belly dish.

Ingredients:

• 1.5 kilo pork liempo (pork belly), whole
• 1/2 head garlic
• 1 tsp. peppercorns
• 2 tbsp salt
• 1 bay leaves
• Cooking oil for frying
• 1/4 cup patis
• Sukang Ilocos for serving
• rice for serving
• tomatoes and red onions for garnish

Cooking Instructions:

1. Add enough water to cover the pork belly
2. Add in salt, peppercorns, garlic, bay leaves
3. Cover and bring to a boil, then lower heat to simmer for 45minutes to 1 hour or until pork is tender.
4. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then dry with paper towels if necessary. Brush lightly with patis. Keep refrigerated for several hours.
5. In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown. When the skin side is up, laddle cold water onto the skin.
6. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
7. Chop Bagnet to serving pieces and serve immediately with rice, Sukang Ilocos or tomatoes or onions.

RECIPE SOURCE:  KUSINAMASTER

Beef Morcon

Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut in strips)
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 tsp or ground black pepper
1/2 cup vinegar
2 tsp salt
2 cups water
2 meters thread or string (for frying)

Cooking Instructions:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef (sausage strips, cheese strips, sliced eggs,pork fat and some ground liver).
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer for another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/gravy poured on top. Enjoy!

RECIPE SOURCE:  FACEBOOK