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trymeh 32F
737 posts
12/16/2007 8:37 pm
FILIPINO & OTHER FOOD RECIPE HERE


HELLO FILIPINO FOOD RECIPE...POST IT HERE YUNG MGA YUMMY FOODS AH...TNX IF U KNW SOME GOOD FILIPINO RECIPE NA MSARAP POST IT HERE.ILOVE TO COOK SO JOIN ME HERE YUNG IBA KASING FILIPINO FOOD NDE Q ALAM EH SO SANA POST NYO DIN HERE MGA GOOD RECIPE NA ALAM NYO

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trymeh 32F
535 posts

12/16/2007 8:42 pm

"" CASSAVA CAKE RECIPE ""

Ingredients:


1 pkg-frozen cassava or fresh grated
1/4 cup-sugar
1/2 tsp-vanilla
1/2 can-coconut milk
2 oz.-margarine
1/2 can-condensed milk
grated cheese
Procedure:


Mix sugar and margarine until smooth. Then, add the cassava and coconut milk.Add vanilla and stir.
Bake for 30 minutes at 400 degrees F.
Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top.
Place in the oven and brown the topping


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trymeh 32F
535 posts

12/16/2007 8:45 pm

"" BIBINGKA CASSAVA ""

Ingredients:

For the bibingka:

3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen)
1/4 cup butter, melted
banana leaves (or use cookie sheet)
For the topping:


1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese


Directions:

Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9×9 in pan lined with banana leaves (or cookie sheet).
Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.


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trymeh 32F
535 posts

12/16/2007 8:49 pm

ORIGINAL LECHE FLAN RECIPE

Ingredients:

Custard: 12 egg yolks
1 can condensed milk
1 pint Vit D milk
1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions:

Blend all ingredients in a blender.
Pour mixture into a loaf tin lined with caramelized sugar (see below).
Cover with aluminum foil.
Place tin in a larger baking pan half-filled with water.
Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.
Caramel:
1 cup sugar
1 cup water

Directions:

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

YAN 1 OF MY SPECIALTY DIN YAN YUMMY MAKES ME FEEL HUNGRY 2LOY ;;

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trymeh 32F
535 posts

12/16/2007 8:53 pm

"" BOPIS RECIPE ""

INGRIDIENTS

2 pckg. pork heart
1 whole garlic
1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1) pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste


Instructions

1) Rinse pork heart and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife - if the fork or knife no longer stick inside the meat, the meat is tender)
2) Chop pork heart into cubes
3) Prepare other ingredients:
- Garlic - minced
- Onion - cubed
- Bell pepper - cubed
4) On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
5) Add salt or patis to taste
6) Add amatto or atsuete and sautee
7) Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it's not cooked yet)
9) Add bell pepper and siling labuyo (hot pepper -- optional


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trymeh 32F
535 posts

12/16/2007 8:57 pm

"" KARE-KARE RECIPE ""

INGREDIENTS:

1/4 cup peanut oil
3 pounds oxtails
2 pounds beef tripe
1 yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
1 tomato, chopped
1-1/4 cups beef stock homemade or use canned
1-1/4 cups water
Salt to taste
2 tablespoons annatto oil
3 tablespoons peanut butter mixed with 1/2 cup hot tap water
Several shots of Tabasco, or more to taste


PREPARATION:

Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.

While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.


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trymeh 32F
535 posts

12/16/2007 9:02 pm

"" PAPAITAN RECIPE ""

2 tablespoons of Oil
6 cloves of Garlic, chopped
1 whole Onion, chopped
1 inch of fresh Ginger, peeled and sliced
1 pound Beef Tripe, pre-boiled and sliced
1 pound boneless Beef, sliced thin
1/2 pound Beef Liver, sliced
1 teaspoon Beef Bile
2 tablespoons of Vinegar
Salt & Pepper to taste
2 chili peppers (optional)
Lime (optional)


Parboil the tripe in a pot full of water with a dash of vinegar until tender. Cool, and slice accordingly. In a bowl, marinade the sliced beef liver with the 2 tablespoons of vinegar.
Heat oil in a pot and sautee the garlic, onions and ginger until fragrant. Add beef and stirfry for a few minutes. Add the tripe and enough water to cover, about 5 to 6 cups. Simmer until the beef is tender. Season with salt and pepper to taste, and add the liver soaked in vinegar. Cook for a few minutes more until the liver is tender. Add the bile and chili pepper if you are using them, and cook a couple minutes longer. Taste and adjust seasonings as needed.



Note:
I started by adding just half a teaspoon of the bile and tasted it before adding more. You can add more or less depending on your liking. My dad would probably add more than a teaspoon of bile were he cooking this. He likes his pinapaitan to "bite". At the table, I again adjust the seasonings by adding a squirt of lime or lemon for an added zing, and more chili for added heat.


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trymeh 32F
535 posts

12/16/2007 9:06 pm

"" ANOTHER RECIPE FOR PAPAITAN ""

Ingredients:

I. 250 gms Roast Goat Skin (boiled till tender, cut into small pieces) 250 gms roast goat meat cut into cubes 100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces) boiled heart (boiled till tender and cut into small pieces) goat tripe (cleaned and boiled till tender cut into cubes) liver (boiled and cut into cubes) kidneys (boiled and cut into cubes) pancreas (boiled and cut into cubes)

II. 1/4 cup Bile (gives the bitter taste) 2 packs Knorr Tamarind Soup base mix (from Asian Shops) 2 Liters beef stock

III. 1 clove garlic minced 2 onions chopped 3 tablespoons fresh ginger, minced birds eye chilli, 3 pcs-crushed 2 pcs green chilli salt and pepper to taste 3 tbsp oil *ginger powder, optional *sage or rosemary, optional

*to counter balance the strong muttony taste

Instruction:

Heat oil in a large pot. Fry ginger until brown followed by garlic. Add in onions, and fry till semi-transparent. Pour in goat meat, goat skin, heart, intestines and tripe. Add some salt and pepper. Cover and let simmer for 5 minutes while stirring occasionally. Add the beef stock and tamarind Soup Mix. Bring to a boil. Then, stir in kidneys, liver and pancreas. Add BILE 1 tablespoon at a time until tastes suits your taste. Add salt and pepper. Lastly, add in the chillis. Bring to a boil and serve while hot

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trymeh 32F
535 posts

12/16/2007 9:12 pm

"" SISIG RECIPE ""

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
l clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste


Preparation:

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack. So it’s good to know that you have healthier options in tuna, bangus or tofu sisig. Still they should be taken moderately.


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trymeh 32F
535 posts

12/16/2007 9:18 pm

Title: DINUGUAN (BLOOD STEW)
Categories: Pork
Yield: 4 servings


1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional
)

1. Cover pork with water and simmer for 30 minutes. Remove from brot dice. Save 1-1/2 cups of broth.
2. In a 2-quart stainless steel or porcelain saucepan, heat oil and garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more.
3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
5. Add hot banana peppers and oregano and cook 5 minutes more. Serve
Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Recipes


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trymeh 32F
535 posts

12/16/2007 9:24 pm

yan ah mga fave ko yang mga post q...mga specialty ko din so if u guyz want more just ask ok cge mea ulit

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_Noel_ 37M
10 posts

12/20/2007 1:18 am

wow halos lahat favorite ko yan.stay in my place i'll help you cook.


_Noel_ 37M
10 posts

12/20/2007 1:20 am

no i'll cook for you special ka so dapat wala ka gagawin just watch me cooking,kahit ano gusto mo iluluto ko for you or if you want dalin kita sa restaurant ng sister ko you'll like it there super sarap ng mga foods nila don.


trymeh 32F
535 posts

12/20/2007 2:20 am

    Quoting _Noel_:
    wow halos lahat favorite ko yan.stay in my place i'll help you cook.
stay in ur place? hmmm dat nde q alam hehe dunno yet may be yes may be not depende yan

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trymeh 32F
535 posts

12/20/2007 2:22 am

    Quoting _Noel_:
    no i'll cook for you special ka so dapat wala ka gagawin just watch me cooking,kahit ano gusto mo iluluto ko for you or if you want dalin kita sa restaurant ng sister ko you'll like it there super sarap ng mga foods nila don.
ok cge ah promise mo yan ok paglu2to mo q...taz kain tau sa sis mo pero kaw taya ah;; treat mo kow hehe bf..lunch and dinner..kaya mo ba

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trymeh 32F
535 posts

12/30/2007 8:20 pm

HEY HEY HEY HAPPY NEW YEAR EVERYBODY HAVE A WONDERFUL NEW YEARS EVE AND DNT 4 GET INGATS KAU SA MGA PAPUTOK HAPPY 2008 SA LAHAT LOVE U ALL

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