Pares

Beef Pares Recipe, a super delicious pair of Filipino beef stew and fried rice (Sinangag). It is comparable with some street food because a lots of pares restaurant restaurant are sprouting on street each corner. The beef is also included when preparing beef mami. This recipe is truly delicious and you have to try to discover how the recipe become so popular. I always visit bestfriend pares house located at Caloocan and I really love the taste of their recipe. I also love their other menu, among them are beef mami, bulalong batangas, siomai and siomai, i almost forgot to mention Maki, a thickened chinese pork recipe.

Ingredient:

1 kg beef kasim, cut into cubes
Marinate With:
1/2 cup Chinese soysauce
1/4 brown sugar
1/2 tbsp ground peppercorn

Other Ingredient:

1 -2 tbsp garlic, minced
1 pc onion, sliced
2 tbsp, grated garlic
1 tsp sesame oil
1 liter beef stock
1 tbsp chinese five spice

How To Cook Beef Pares:

In a casserole or pressure cooker, bring to boil to tenderize beef meat on 1 liter of water for 1 1/2 hour. Separate beef from the broth, keep aside broth for future use. In a pan, add 1-2 tbsp of cooking oil, saute grated ginger, garlic, and onion. Add tenderized beef and cover to simmer for 5 minute, add beef stock, chinese five spice, sesame oil and simmer until the sauce is reduce just to cover the meat. Add slurry and served beef pares with hot steamy rice, best served with chili sauce.

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Chicken Pineapple

I have a visitor coming this weekends, i am planning to prepare for them a delicious Filipino recipe known as Pininyahang manok ( Chicken Pineapple). There are a lots of different  method of cooking pininyahang manok and I have my system too. I am planning to upload cooking video for each of my recipe but I still have to change my videocam for clearer picture. Anyway here is my procedure for cooking:

Chicken Pineapple Ingredient:

1 whole chicken (Slice into serving pcs and marinate with pineapple chunk juice)
Pineapple chunk (small can)
2-3 potato, quarter
1/4 cup tomato sauce
minced garlic
slice onion
1 carrot, cube
Chicken cubes
salt to taste
Red bell pepper
Cooking oil
10 pcs peppercorn
Laurel leaves

How to Cook Chicken with Pineapple Recipe:

In a heated pan with cooking oil, saute garlic, onion. Add chicken and patis, cover and simmer for 20 minutes. Add 1 cup of water, peppercorn,potato carrots. Simmer until carrots and potato tenderize, add tomato sauce and simmer for 5 minute. Add pineapple chunk,chicken cube seasoning, salt to taste, if the sauce is too thick add 1/4 cup of water. Transfer on a serving bowl then served with hot steamy rice.

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Chicken on Fermented Black Bean (Tausi)

Tausi, a well known Chinese food seasoning. It is usually included with some popular Chinese dishes, the taste is too salty but the fragrance is so appetizing. Tausi is also known as tahure or fermented black bean paste. fermented blackbeans is usually cook along with pork, beef  and especially with fish. I have a recipe here that I personally try , thanks to heres' how I cook the recipe:

Ingredient for Chicken on Fermented Blackbeans:

1 kg of dressed Chicken, cut into serving size

Marinate with:
1 tbsp soy sauce
1 tbsp rice wine
cornstarch
1/4 tsp salt

Sauce Ingredient:
2 tbsp soysauce
Sesame oil
1 cup water
1 tbsp cornstarch

Additional Ingredient:

Cooking oil
1 medium size onion
2 tablespoon Tausi
2-3 tbsp chop garlic
1 pc red bell pepper, diced
Springonion

How To Cook:

Marinate chicken for 20-30 minute, In a heated pan fry chicken on each side until chicken was well done, set aside. Using the same pan stir fry onion until fragrant. Add fermented blackbeans and minced garlic, dont mix the mixture so often to avoid the dish for being so salty, add bell peppe and stir once, add chicken and cook for several minute then lastly add sauce mixture to thickened the sauce. Served Chicken tausi while it is hot along with hot steamy rice, sprinkle with springonion upon serving.

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Turon

Want to prepare a original filipino merienda known as turon (Banana lumpia). Heres' how to cook it.

Ingredient :

Saging na saba
Langka
Lumpia wrapper
brown sugar
Cooking oil

How to Cook Turon:

Slice banana into half length wise, in  a platter lay in lumpia wrapper, include slice banana and place langka at the top, sprinkle sugar then place ther half of banana, langka will served as a filling between the saba. Roll over lumpia wrapper to secure filling, fold both ends then fry toron for few minute on each side. Served with soft drinks or coffee as a mid day snack

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Kinulob na Manok

Kinulob na manok is a not as popular compare with other filipino chicken recipe, but what matter most is most not the food popularity but the flavor that it offer, aside from the awesome taste of the recipe what I trully loved with this filipino recipe is the simplicity of process that even a  beginner can also prepare.

Ingredient:

1 whole chicken (medium size), clean
4-5 tomato
2-3 onion, minced
2 cup chicken stock
3chorizo de bilbao (Chinese sausage)
200 gram ham or bacon or alternately liempo
bayleaf
1/2 cup soysauce
Chicken bouillon
1/4 tsp peppercorn

How to Prepare Kinulob na Manok:

In a big casserole or pressure cooker mix the ingredient together and bring to boil, upon boiling turn the heat into low and simmer for 30-40 minute. Served chicken kinulob with hot steamy rice.

Optional: After boiling, deep fry chicken to brown each side and transfer to platter, saute garlic, onion then add left over chicken stock (1 1/2) and thickened using Reno liver spread.

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Nilagang Manok (Chicken Stew)

Nilagang manok is popular Filipino chicken stew recipe that will surely satisfy your craving for flavorful chicken with soup recipe.

Ingredient :
1 kg chicken, cut into serving pcs
2 thumbsize ginger, peeled
1 onion
1 bundle pechay
2-3 potato, peeled and quartered
1/2 kg cabbage
Spring onion, cut into 2' length
Saging na saba 4 pcs
1/2 tbsp peppercorn
salt

 How to Cook Nilagang Manok:

In a big casserole with 1 1/2 liter of water bring to boil chicken for 1/2 hour or until chicken meat start to detouch from the bone. Add peppercorn, potato and saging na saba and simmer for another 15 minute, add 1/2 glass of water to cover chicken with water. Include cabbage, pechay and simmer for 2-3 minute. Served using a bowl with springonion at the top, served with patis and kalamansi along with newly cook steamed rice.

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