PAELLA VALENCIANA

Ingredients:
30 grms. bacon macedon
50 grms. brunoise white onion
30 grms. brunoise peeled garlic
100 nl. olive oil
100 grms. chicken chunks
100 grms. pork chunks
150 ml. tomato sauce
5 grms. paprika
5 grms. saffron
1 kg. calrose rice
200 grms. squid rings
10 pcs. mussels
3 100-gram pcs. crabs cut into 4
10 pcs. clams
10 pcs. shrimps with shell
50 grms. red and green bell pepper batonnets
1 50-gram pc. chorizo de bilbao
50 grms. blanched and frozen green peas
2 pcs. hard-boiled eggs cut into wedges
2 pcs. lemon wedges
10 pcs. asparagus spears
10 grms. bouquet of parsley

Procedures:
1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil.
2. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock.
3. Allow to boil, then add the squid. Stir once then season with salt and pepper.
4. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo.
5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done.
6. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, boquet of parsley.
7. Before serving, drizzle with olive oil.

*PAELLA STOCK
Ingredients:
2 liters water
200 grms. shrimp heads
300 grms. chicken bones
300 grms. fish bones
300 grms. pork bones
1 tspn. egg yellow food color
300 grms. mirepoix

Source:

Idol sa Kusina

Posted on 7/15/2012 / 0 comments / Read More

MAGIC PORK HUMBA

*RECIPE by MAGGI*

Ingredients:
1 kg liempo, skin-on, cut into serving pieces
Three fourth cup vinegar
One half cup MAGGI Savor, Classic
3 cups water
2 tbsp tausi (fermented salted black beans)
One half cup raw skinless peanuts
1 tbsp minced garlic
2 bay leaves
1 tbsp tajure (fermented bean curd)
1 tsp whole black peppercorns
3 tbsp brown sugar
1 8g sachet MAGGI MAGIC SARAP

Procedures:
1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
2. In a pan, combine marinated liempo, water, tausi, peanuts and garlic. Bring to a boil. Add bay leaves, tajure, black peppercorns, sugar and MAGGI MAGIC ARAP.
3. Lower heat to a simmer and cook covered for at least 45 minutes or until pork is tender.

Source:

Idol sa Kusina

Posted on 4/24/2012 / 0 comments / Read More

ANGHANG SA GATA BICOL EXPRESS

Ingredients:
½ k pork belly cut into strips
½ cup bagoong alamang (shrimp paste)
2 tbspns. Cooking oil
2 tbspns. Grated ginger
1 tbspn. Siling labuyo, chopped
1 cup Siling haba, sliced diagonally
2 cups Coconut milk, 2nd extract
¼ tspn. Chicken powder
½ cup Coconut cream 1st extract
½ jigger Brandy
Salt and pepper to taste
kinchay
 

Procedures:
· Heat oil in pan, sauté ginger and pork until brown. Flame with brandy.
· Add bagoong alamang and siling labuyo. Stir fry until pork is completely covered with bagoong.
· Pour coconut milk and siling haba, season with salt, pepper and chicken powder.
· Cover and simmer over medium heat for 5 minutes.
· Add coconut cream and simmer in low heat for 2 minutes or until coconut cream consistency thickens. Sprinkle with chopped kinchay.

Posted on 3/12/2012 / 0 comments / Read More

MAGIC LAING

*RECIPE by MAGGI*
Ingredients:
¼ cup oil
¼ kilo pork belly, cubed
2-3 slices ginger, finely chopped
2 Tbsp garlic, chopped
¼ cup onions, chopped
¼ kilo shrimps or prawns, shelled,
2 Tbsp shrimp paste, raw
40 pcs gabi leaves, sliced
3 pcs buko juice
¾ cup water
1 sachet MAGGI MAGIC SABAW Chicken Flavor
3 cups coconut milk, 2nd extraction
3-4 pcs Red Labuyo
2 cups coconut cream, 1st extraction
1 8g sachet MAGGI MAGIC SARAP
Procedures:
In a pan, heat oil. Add pork belly and cook for about 8-10 minutes. Add ginger, garlic and onions and sauté until fragrant. Put in shrimps and cook until it changes color. Add shrimp paste and sauté for 5 minutes. Add gabi leaves, buko juice, stock and coconut milk. Simmer for 30-35 minutes and then add coconut cream. Continue cooking over low heat until almost all the liquid has reduced. Season dish with MMS and simmer for 5 minutes more.

Posted on 3/12/2012 / 0 comments / Read More

MAGIC KIDDIE MINI BURGERS

*RECIPE by MAGGI*
Ingredients:
1 kg. ground sirloin
2 8g sachets MAGGI MAGIC SARAP
¾ cup minced celery
¾ cup minced onion
¼ cup all-purpose flour
1 egg yolk
olive oil for drizzling

Procedures:
• In a bowl, combine ingredients and mix well.
• Form into small patties and drizzle each with olive oil.
• Grill according to desired doneness.
• Sandwich between mini burger buns and serve with cheese and choice of condiments. Makes 24 mini patties.

Posted on 2/28/2012 / 0 comments / Read More

KIDDIE PINK PASTA

*RECIPE by NESTLE All Purpose Cream*
Ingredients:
½ cup butter
250 grms. longganisa hamonado, diced
Seasoning granules
Soy sauce
¾ cup tomato catsup
1 pack NESTLE ALL PURPOSE CREAM
250 grms. angel hair pasta, cooked al dente

Procedures:
1. Melt butter in a saucepan. Add longganisa and seasoning granules and saute for 5 minutes. Add liquid seasoning and catsup.
2. Pour in NESTLE All Purpose cream and simmer for a minute.
3. Toss in cooked noodles until fully coated in sauce.

Posted on 2/28/2012 / 0 comments / Read More

RUDOLF’S HOTDOG ROLL

Ingredients:
6 pcs. hotdogs
500 grms. puff pastry
2 pcs. eggs
100 grms. flour
30 grms. vegetable shortening

Procedures:
1. Cut into 4 both sides of hotdog then flatten the puff pastry and cut five inches long by two inches (5x2).
2. Brush with beaten egg and place the hotdog and roll it.
3. Have ready baking sheets, brush with vegetable shortening and arrange sausage with puff pastry.
4. Brush on top with beaten egg then bake in oven for 30 minutes in 250°F or until golden brown

Posted on 2/25/2012 / 2 comments / Read More

MEAT LASAGNA a la SANTA

Ingredients:
500 grms. lasagna noodles
2 cups bolognese sauce
50 grms. butter
50 grms. quickmelt cheese, grated
50 grms. mozzarella cheese
50 grms. parmesan cheese
20 grms. parsley
1 tsp. salt
1 tsp. Pepper
2 cups bechamel sauce

Procedures:
1. Cook lasagna noodles in large pan of salted water a few pieces at a time.
2. Drain when tender but still firm, and spread them out to dry on damp cloth.
3. Heat bolognese sauce and béchamel sauce.
4. Grease baking dish ceramic oven-proof with butter and line bottom with béchamel sauce and Bolognese sauce, a thin layer of lasagna, a few grated quickmelt cheese, mozzarella cheese and a generous sprinkling of parmesan cheese.
5. Continue until all ingredients are used up, reserving a few tablespoons of sauce, the last layer being of plain lasagna.
6. Spread remaining sauce and dot with slivers of butter.
7. Bake in moderate oven (375°F) for 30 minutes.
8. Serve lasagna very hot in the same dish and garnish with parsley.

Posted on 2/25/2012 / 0 comments / Read More

JAMON DE LA PASCUA

Ingredients:
1 pc. Porkleg (Small size only)
1 liter Diet coke
2 cups red wine
1 pack Brine solutions
500 grams Brown sugar
1 liter pineapple juice
10 grams cloves
1 liter water
1 tbsp. salt
1 tbsp. white pepper
1 can pineapple slice
1 bottle cherries

Procedures:
1.Inject pork leg with special blend spices of cola, red wine, salt and white pepper.
2.Cure for 3 days in brine solution.
3.Boil ham leg to tenderness in water with mirepoix. Remove from boiling pot.
4.Have ready roasting pan with pineapple juice, water, mirepoix. Put ham leg in oven with skin of leg removed.
5.Place caramelized sugar on top.
6.Garnish with pineapple ring and cherries.

Posted on 2/24/2012 / 0 comments / Read More

LECHON BELLY - CIOUS

Ingredients:
1 whole pork belly (long pieces young pork)
1 can evaporated milk
50 grms. garlic puree
50 grms. white onion puree
50 grms. lemongrass puree (white part only)
4 pcs. bay leaf
2 cups pork fat
1 tbsp. salt
1 tbsp. white pepper
1 roll butcher’s string
2 liters chicken stock

Procedures:
1.Season pork belly with salt and pepper. Rub the interior of the belly with puree of lemon grass, garlic and onion. Tighten with butcher’s string.

2. Have ready heated oven then roast in oven with pack for 2-3 hour or until tender.

3.NOTE: you may brush with oil fat every 10 minutes to the skin to become crunchy.

Posted on 2/24/2012 / 0 comments / Read More

How to Cook Crown Roast

 

A crown roast or pork recipe with diced apples, herbs, and optional dried cranberries. Your butcher might have the frills for the bone tips, or you might be able to find them in a kitchen or housewares store. You might have to order this roast ahead of time, but check with your grocery store's meat department or butcher ahead of time to make sure you can get one in time for you dinner.

Crown Roast Ingredients:

·         3 tablespoons butter

·         3/4 cup chopped onion

·         1/4 cup chopped celery

·         1/2 cup peeled, cored and chopped tart apple

·         1/2 cup fresh bread crumbs

·         1 pound ground pork

·         1/2 pound ground seasoned pork sausage

·         1/2 cup chopped parsley

·         1/2 teaspoon dried sage

·         1 1/2 teaspoons salt

·         1 1/2 teaspoons ground black pepper

·         9 pounds crown pork roast

Crown Roast Instructions:

·         Preheat oven to 350 degrees F (175 degrees C).

·         To Make Stuffing: Melt butter in a large skillet over medium heat. Add
onion and saute, stirring frequently, for about 5 minutes. Stir in
celery and apples; saute (without browning) about 5 minutes. Scrape
skillet contents into a large mixing bowl. Add bread crumbs, ground
pork, sausage meat, parsley, sage, salt and pepper. Mix together gently
but thoroughly.

·         Fill the center of the crown with the stuffing, mounding it slightly.

·         Cover it with a round of aluminum foil and wrap the ends of the chop
bones in strips of foil to prevent them from charring and snapping off.

·         Place the crown on a rack in a shallow roasting pan just large enough to
hold it comfortably, and roast in the center of the oven, undisturbed,
for about 3 hours or until internal temperature of meat is 175 degrees F
(80 degrees C). (Note: 30 minutes before pork is done, remove the foil
from the top of the stuffing to allow the top to brown.)

·         Carefully transfer the crown to a large, heated, circular platter, strip the foil
from the ends of the chops and replace it with paper frills. Let the
crown rest for about 10 minutes before carving and serving.

Posted on 1/16/2012 / 0 comments / Read More

Siomai

Pork siomai is a dimsum Chinese dish. It is a fast-food usually sold in the food courts or catering carts in the Philippines. Pork is the most common filling of siomai and is usually cooked by steaming and severed with soy sauce and calamansi juice. As with any pork recipe, a good cut of meat will be your insurance to a good outcome.

Siomai Ingredients:

·    2 cups ground pork

·    2 teaspoon finely chop ginger

·    2 teaspoon sugar

·    1/2 teaspoon salt 

·    1/4 cup chopped pork fat 

·    chopped shrimp ( optional)

·    1/4 cup chopped turnips (optional)

·    chopped carrots (optional)

·    3 tablespoon soy sauce

·    1 tablespoon sesame oil

·    1 teaspoon cornstarch

·    wonton wrappers

Siomai Cooking Instructions:

·    In a large bowl, combine pork, ginger, sugar & salt.  Add the pork fat to make the filling moist upon cooking. You may also add chopped shrimp, turnips or carrots.

·    Add the soy sauce, sesame oil, & cornstarch.

·    Mix all the ingredients with all your hand.

·     Place a spoonful of the mixture at the center of each wanton wrapper. Gather the sides of the wrapper up around the filling. You may place chopped carrots or shrimp on top of each dumpling.

·     Prepare the steamer.  Put water (about 1cm high) at the base of a steamer. Let the water boils over medium heat. Arrange the dumplings on the upper level of the steamer. Let dumplings steam for about 20 minutes.

·    Serve with calamansi, soy sauce, with chili & fried garlic.

Posted on 1/16/2012 / 0 comments / Read More