Pork Binagoongan (Pork In Shrimp Paste) Recipe & How to Cook

INGREDIENTS:

500g pork (kasim or liempo, cut into cubes)

1cup bagoong alamang (shrimp paste)

6cloves garlic, minced

1 medium onion, minced

3pcs tomatoes, diced

2pcs ladyfinger peppers (siling pansigang, cut into rings)

1/2cup vinegar (sukang puti)

4T sugar

1/2cup water (you may adjust accdg. to your preference)

HOW TO COOK:

1. In a pot, put water enough to cover the pork.

2. Boil (then simmer) until the pork is tender.

3. Add water as needed.

4. Once the pork is tender and the water has evaporated, fry the pork on its own oil.

5. When slightly browned, move to one side of the pan then saute the garlic, onion and tomatoes.

6. Add the peppers then pour the vinegar and water.

7. Simmer for about 5 minutes then add the sugar and mix well.

8.Simmer for another 10 minutes then it's good to go. =)

Source: The (Mis)Adventures Of Superboink

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

Curry Rice Gratin – Curry Doria Recipe & How to Cook Guide

INGREDIENTS: 1/2 pound ground beef, pork, or a mix of the two 1 onion 1 carrot 1 tablespoon oil 1 clove garlic 1 cup chicken broth 1 tablespoon curry 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 3 cups cooked rice 1 tablespoon butter 1 cup mozzarella cheese 2 tablespoons parsley HOW TO COOK: 1. Preheat your oven on the broiling setting. 2. Prep your veggies by chopping the onion into a small dice and the carrot into thin slices. 3. Place a large skillet on the stove over medium high heat. 4. Add the oil to the pan, then add the garlic and onion. Cook for 5 minutes, stirring occasionally, until the onion starts to brown. 5. Add the meat to the pan and cook, stirring occasionally, until the meat has browned. Drain any excess fat from the pan, then return to the stove. 6. Add the carrot, chicken broth, curry, ketchup, salt, pepper, and Worchestershire sauce to the pan. ...

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...

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