Pork in peanut sause

INGREDIENTS

• 2 teaspoons chopped fresh ginger root
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 4 tablespoons peanut butter
• 1 1/2 pounds boneless pork loin, cut into strips
• 2 tablespoons peanut oil for frying
• 1 onion, chopped
• 3/4 cup cashew nuts
• 2 cups frozen mixed stir-fry vegetables

DIRECTION

1. In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.

2. Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

Adodo (Pork)

from: http://www.allfavoriterecipe.com


Ingredients :


· 1-1/2 lb. pork, cut into serving pieces

· 3 cloves garlic, crushed
· 1/3 cup vinegar

· 3 tbsp. soy sauce

· 1 bay leaf

· salt to taste

· 1/4 tsp. pepper or 1 tsp. peppercorns

· 1 tbsp. sugar (optional)

· 1/2 cup water

· oil, for frying

Cooking Procedures :


1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.

2. Place pot over medium heat and bring to a boil.

3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.

4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.

5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.

6. Remove from heat and serve while hot.

Pinakbet (Meat Vegetable Stew)

fr: http://www.allfavoriterecipe.com/RecipeDetailPinakbet.aspx


Ingredients :



· 1/2 lb. pork, sliced
· 2 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1/2 squash, cubed
· 2 cups sliced okra
· 2 cups 1-1/2 inch long cut sitaw (yard long beans)
· 2 eggplants, sliced
· 1 ampalaya (bitter gourd and/or bitter melon), sliced
· 1 to 1-1/2 cup water
· 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

Cooking Procedures :


1. In a large pan, heat oil over medium heat. Cook pork until it turns slightly brown.

2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.

3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.

4. Pour in water and add the bagoong alamang, and bring to a boil.

5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.

6. Immediately remove from heat. Transfer to a serving dish and serve while hot.

Crispy Pata

from: http://www.allfavoriterecipe.com/RecipeDetailCrispyPata.aspx


Ingredients :



· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

Cooking Procedures :


1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.

2. Place pork in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy!

LUMPIA SHANGHAI

Ingredients :


· 1 lb. ground pork

· 1 cup chopped shrimps

· 1/4 cup finely chopped onions

· 1/2 cup finely chopped carrots

· 2 whole eggs

· 3 tbsp. soy sauce

· 3 dashes of sesame oil

· salt and pepper, to taste

· lumpia wrapper

· vegetable oil, for frying

Cooking Procedures :



1. In a bowl, combine all ingredients. Mix until well blended.



2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.



3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own sweet and sour recipe.

Chicken Curry

Ingredients :



· 2-3 tbsp. oil

· 3 potatoes, peeled, quartered and fried

· 1 lb. chicken, cut into serving pieces

· 3 cloves garlic, minced

· 1 large onion, quartered

· 1 tbsp. patis (fish sauce)

· 3 tbsp. curry powder

· salt and pepper

· 1 cup water

· 1 red bell pepper, cut into big squares

· 1 green bell pepper, cut into big squares

· 3 celery stalks, cut into 1-1/2” long

· 1 cup coconut milk or evaporated milk

Cooking Procedures :

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curl).

7. Remove from heat. Serve hot.

Chopsuey

Ingredients : ·
1. 1/2 lb. pork, cut into thin strips ·
2. 1 tsp. soy sauce ·
3. 1 tsp. oyster sauce · salt and pepper, to taste ·
4. 1 tsp. cornstarch
5. 1 to 1-1/2 cup chicken broth (or water) ·
6. 2 tbsp. cornstarch ·
7. 2 tbsp. oyster sauce
8. 1/2 tsp. sugar ·
9. 1/4 cup vegetable oil ·
10. 3 cloves garlic, minced ·
11. 1 onion, chopped
12. 1-1/2 cup baby carrots, halved ·
13. 3 stalks celery, cut diagonally into 1 inch long ·
14. 1/2 cup chopped red bell pepper ·
16. 15 to 20 pieces snow peas, trimmed ·
17. 1 can slice mushroom, drained ·
18. 1 can miniature cut cobs of corn, drained

Cooking Directions:

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.

2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.

3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.

4. Add the cornstarch mixture. Bring to a boil in a lower the heat while stirring until well blended and the sauce thickens. Taste.

5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot.

Beef Steak

Ingredients :

· 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
· 2 tbsp. calamansi/ lemon concentrate
· 2 tbsp. soy sauce
· 1 tsp. salt
· 1 tsp. pepper
· 3 tbsp. oil
· 1 onion, cut into rings

Cooking Procedures :

1. Slice beef across the grain. Cut into 2 inches length.

2. Marinate meat in calamansi or lemon, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Then, Refrigerate for 30 minutes.

3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.

4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Sweet and Sour Chicken with Carrots

Nutrition Info Per Serving

Calories: 452 kcal

Carbohydrates: 27 g

Dietary Fiber: 4 g

Fat: 20 g

Protein: 40 g

Sugars: 18 g

Ingredients

8 small chicken with skin and bone,

2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 pound carrots, cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro

Cooking Directions

1. Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.

2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.

3. Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

4. Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

Yield: 4 servings