Bopis Recipe & How to Cook Guide

INGREDIENTS:

1/2 kilo pork lungs
1/2 kilo pork heart
1 tablespoon garlic; minced
1 medium carrots; cut into small cubes
1 medium kinchay or celery
3 dried bay leaves
5 Philippine bird's eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) seeds
substitute: 1/4 cup catsup
Salt and pepper to taste

HOW TO COOK:

1. Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.

2. Boil again for another 10 minutes in "new" water. Strain and set aside.

3. Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.

4. Sauté garlic and onion.

5. Add lungs, heart, kinchay, and soy sauce.

6. Sauté for another 10 minutes. Add vinegar and siling labuyo.

7. Simmer for 5 minutes. Season with salt and pepper.

8. Add carrots, dried bay leaves, and annatto water.

9. Simmer and continue cooking until done.

10. Serve hot!

Source: My Filipino Recipes

Comments

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

Durian Pie Recipe & How to Cook Guide

INGREDIENTS: Pie Pastry Flour, 4cups Butter, 150gms Salt to taste Sugar to taste Iced cold water Vanilla Essence, 1 teaspoon Baking Powder, 1 teaspoon Fillings Eggs, 3 pcs Durian paste from fresh durian, ½ cup Brown Sugar, to taste Fresh Milk, ½ cup HOW TO COOK: 1. Mix flour and butter. 2. Then put in, vanilla essence, salt, baking powder and sugar to taste. 3. Slowly add in the iced cold water. 4. Put the dough in the fridge for around half and hour. 5. To make the durian fillings, put all the ingredients in a blender and blend them until very fine. 6. Take out the pie dough mixture from the fridge, make it flat and press it onto your pie baking tray. 7. Bake for 10 minutes in preheated oven at 200 Deg C. 8. Take out the pastry and pour the filling mixture into it. 9. Bake for another 10 minutes at 200 Deg C. Source: enterdavao.com

Food Recipe Notebook

Search This Blog