Beef Pochero Recipe & How to Cook

INGREDIENTS:

2 lbs beef short ribs

piece cabbage, quartered

1 bunch Bok choy (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

HOW TO COOK:

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

Source: Lutuing Bahay

Comments

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

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

Sizzling Chicken a la Pobre (Recipe and How to Cook)

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 30 minutes INGREDIENTS olive oil for frying 1/2 cup chopped garlic 2 tbsp. soy sauce 2 tbsp. knorr liquid seasoning 1 tbsp. calamansi juice 1 tsp. marjoram 1 tsp. thyme 1tsp. ground pepper salt, to taste 500 grams boneless chicken thigh fillets, with skin on buttered carrots, corn, and mashed potatoes, to serve GRAVY 2 tbsp. butter 2 tbsp. all purpose flour 2 cups water 1 knorr chicken cube 1 tbsp.knorr liquid seasoning HOW TO COOK 1 Heat oil in a frying pan and fry garlic until golden brown. Strain and set aside 2 Combine soy sauce, liquid seasoning, calamansi juice, marjoram, thyme, pepper, and salt in a bowl. Add chicken and rub sauce evenly. Marinate for at least 15 minutes 3 Make the gravy: Melt butter in a skillet. Add flour and cook for 1 minute. Add water and chicken cube; mix well. Add liquid seasoning. Simmer until gravy thickens. 4

Food Recipe Notebook

Search This Blog