Lechon Paksiw

As the Philippines is abundant with different events and occasions particularly feasts of Patron Saints, birthdays, weddings and anniversaries, food is always the topmost priority.  Lechon or the roasted pig is almost always present on every dining table during such happenings.  Since Filipinos are very ingenious, the leftovers of the lechon and other pork viands are converted to another dish which is the Lechon Paksiw.

INGREDIENTS:

1/2 kilo lechon leftover or lechon kawali, cut into bite-size or 1 inch thick
3/4 cup Mang Tomas lechon sauce or other lechon sauce
1 medium onion, chopped
3 or 4 cloves garlic, crushed
3 tablespoons vinegar
1 teaspoon brown sugar
1 and 1/2 tablespoon soy sauce
1/2 tablespoons peppercorns
2 pcs dried bay leaves
1 stalk of leek
1/2 cup water or Sprite or Coca-cola
Salt to taste

INSTRUCTIONS:

1. Place all the ingredients in a big pot and bring to a boil. 
2. Boil the ingredients uncovered and do not stir for a while to minimize the acidic taste of the vinegar.
3. Let it simmer for about 30-45 minutes or until the pork is tender and all sauces are incorporated into the meat. 
4. Transfer to a serving dish.  Serve with love.  Enjoy!

⚠️SUGGESTIONS:

     Sprite or Coca-cola is readily available in every party and so you can use some instead of water or stock.
     ❤Sprite or Coke can be used to tenderize the meat.
   
   


   

Fish Escabeche

Escabeche is one of the all-time favorites of Pinoys.  It is a fish dish which is cooked in vinegar but with a lot of spices and choice vegetables.  It is likened to sweet and sour but more of the gingery type since it has ginger on it.  It is very easy to prepare, hence, it can be cooked anytime as long as you have the main ingredient - the fish. 

INGREDIENTS:

1 large fish or 2 medium sized fish, uncut, cleaned and salted

2 red peppers, cut into strips

2 green peppers, cut into strips

1/4 cup vinegar

1/4 cup brown sugar

1 carrot, julienned

1 onion, chopped

3 cloves garlic, crushed and chopped

1/4 cup ginger, cut into strips

2 tablespoons soy sauce

2 tablespoons ketchup, for color and taste (optional)

1 teaspoon salt, for fish rub

1/2 teaspoon pepper, for fish rub

1 tablespoon cornstarch, dissolved in around 1/4 cup water

salt and pepper to taste

1/2 cup oil for frying the fish

INSTRUCTIONS:

1. Rub the fish with salt and pepper.
2. Heat oil in a pan.  
3. Fry the fish until golden brown and set aside.
4. In another pan, heat oil.  
5. Saute garlic, onion, and bell peppers.  Do not overcook. Set aside.
6. In a sauce pan, pour in vinegar and bring to a boil, uncovered.  
7. Add carrots, soy sauce, brown sugar, cornstarch in water, ketchup, salt and pepper.  
8. Let it simmer and wait for the sauce to thicken.
9. Correct the taste according to preference.
10. Add the cooked garlic, onion and bell peppers into the sauce and give it a good stir to mix everything.
11. Put the fish in the serving dish.  
12. Pour the mixture on top of the fish.  Serve hot with love.  Enjoy!

 ⚠️SUGGESTIONS:

You may use any kind of fish available but the preferred ones are the fleshy fish like tilapia, maya-maya or Red Snapper (the one in the video), and Lapu-lapu (Grouper).  I used what was available at the time and that was the galunggong.

     ❤ Dredging the fish in flour before cooking is also good to retain its shape and add to the slightly crispy feel of the cooked fish.

     

   

     
   

   


     

Chicharon Bulaklak

Chicharon bulaklak is an appetizer made of pork intestine.  It is very common here in the Philippines since people here love to experiment with food.  It is also popular as a "pulutan" or beer food during beer drinking sessions at the kanto sari-sari store, during cookouts or even in resto-bars in the country.

INGREDIENTS:

1 kilo pork intestine, cleaned thoroughly and cut to desired size

5 cups water for boiling 

5 dried bay leaves

1 tablespoon black peppercorns

1 onion, chopped

6 cloves garlic, crushed

2 tablespoons salt

1 teaspoon salt for cleaning the intestine 

3 tablespoons vinegar

4 cups cooking oil

DIPPING SAUCE:

1/4 cup vinegar

2 red chilies (depending on your preference)

2 cloves garlic, crushed

1 onion, diced

INSTRUCTIONS :

1. Wash the intestines with water.
2. Dip in vinegar with 1 teaspoon of salt to get the odor out and clean it from impurities.  
3. Wash again with running water.     
4. Put the pork intestine, bay leaves, black peppercorns, onion, garlic and salt in a pot together with the water and bring to boil.  Continue cooking for at least 30 minutes or until the intestine is tender. 
5. Transfer to a strainer and airdry.
6. In a pan, heat the oil.  Deep fry each piece until golden brown and crispy.
7. Put in a strainer to let the excess oil drip.  
8. Place in a serving plate lined with paper towel to absorb excess oil.  Serve hot and with love.  Enjoy!

⚠️SUGGESTIONS:

     You can serve it with your favorite bottle of beer.
     ❤If time is short, you can pat dry the boiled intestines with paper towel before frying to prevent oil from splattering or flying out of the pan.   
    ❤Cut the edge of the intestine open before boiling so that it will open up during frying and it would really look like a flower (bulaklak) blooming and ready to be eaten.
     

Pork Menudo

While I was growing up, I have always witnessed my Grandma cook this special dish whenever there was a special occasion. Growing up in the Philippines, one cannot be exempted from participating in the celebration of different feasts honoring Patron Saints.  Even non-Catholics and other people from different religious denominations take part at one point or the other even in just watching events sponsored by the town or the city they belong to.  Menudo is almost never absent in any dining table during these occasions and events. Pork is just one of the variations, you can have different kinds of Menudo if you wish, such as chicken.  Bear in mind that every province has its own version of this wonderful dish so I made some ingredients optional or you can add and experiment on your own.

INGREDIENTS:

1 kilo pork, cubed

1/4 kilo pork liver, cubed

4 medium potatoes, diced

1 big carrot, diced

1 small can garbanzos or chick peas 

1 small can green peas (optional)

1 pack raisins 

4 regular hotdogs, cut diagonally (optional)

1/2 cup soy sauce

5 calamansi, squeezed

1 medium onion, chopped

3 cloves garlic, pounded and minced

1 teaspoon sugar (I used brown)

1 sachet tomato sauce (250 grams)

1 cup water

3 pcs dried bay leaves

1 green pepper, diced

1 red pepper, diced

2 tablespoons, cooking oil

salt and pepper to taste

INSTRUCTIONS:

1. Place pork, soy sauce, and calamansi juice in a bowl.  
2. Marinate for at least 1 hour or so.
3. Heat oil in a big pan.  
4. Saute garlic and onion.
5. Add the marinated pork and cook until slightly brownish in color for about 8 minutes. 
6. Put in the tomato sauce and dried bay leaves.  
7. Add water and cook the pork thoroughly for about 30 minutes or until tender. You may add water as needed.
8. Add the liver and hotdogs.  Continue cooking for 5 minutes.
9. Add the potatoes and carrots.
10. Cook for around 10 minutes.
11. Add the raisins, garbanzos, sugar, green and red peppers.
12. Cook for another 5 minutes.
13. Salt and pepper to taste.
14. Transfer to a serving dish.  Serve with love. Enjoy!

⚠️SUGGESTIONS:

    1.  The longer you marinate the tastier the meat will get because the juices will seep into the meat.                     You may place the marinated meat inside the refrigerator overnight, covered with a wrap.

     2.  ❤ Tip: Do not overcook the liver to prevent it from getting tough and hard.

     3. You may use and add the optional ingredients for more color and variety.

    4.  I love raisins so I put in a lot and they help to neutralize the taste since they are sweet even when cooked.

Classic Fish Kinilaw (Classic Fish Ceviche)

Kinilaw came from Bisaya word “kilaw” and in Spanish term “ceviche” which means eaten raw.  The vinegar or acid juices in this preparation naturally denature or “cooks” the food.  This raw seafood is popular as an appetizer or sidedish typically for summer months where family goes on a beach picnic or as “pulutan” with a beer for casual drinking sessions or gatherings.  

INGREDIENTS:

200 grams fresh tuna, sliced in cubes

1 thumb ginger, minced 

1 small onion, minced or cut into thin slices

1/4 cup vinegar 

4 pieces calamansi 

1 piece Thai chili, cut into thin slices

freshly ground black pepper

Kosher or rock salt

1 lemon, sliced thinly (for topping)

INSTRUCTIONS:

1. Place the washed fish cubes in a bowl.
2. Pour in the vinegar and calamansi juice. 
3. Season it with salt and black pepper to taste.
4. Add the ginger, onion, and chili.
5. Mix all ingredients well. 
6. Top it with sliced lemon and serve immediately. 

⚠️SUGGESTIONS:

1. To prevent the fish from getting a rubbery texture do not soak the fish in the vinegar mixture for a long time and lessen the refrigeration time if possible. 
2.    ❤ Tip: refrigerate the raw fish separately in advance until cool before adding the mixture right before eating.
3. The fish will become a little pale or dense after refrigerating which is normal. 
4. Cucumber, red and green pepper, and “tabon-tabon” can also be optionally added. 
5. Sprinkle dish with chicharon bits if desired.
6. This recipe is good for 2-3 persons, you can double the recipe for more.

Pan-Fried Asparagus

Asparagus is one of the most variable veggies you can enjoy as a side dish for ham, steak, fish like Salmon, or even for salads and potatoes.  You can prepare it easy peasy with ingredients already available in the pantry. And a bonus is even kids love it too! 

INGREDIENTS:

1 lb fresh Asparagus, trimmed

2 tbsp. unsalted butter

Kosher salt, to taste

black pepper, to taste

INSTRUCTIONS:

1. Wash the Asparagus well under cold water.
2. Trim the hard ends of the stalks.
3. Melt the butter in a skillet over medium-heat.
4. Add the Asparagus and scatter it in the skillet.
5. Cook it for 7 mins shaking the skillet from side to side once in a while to make sure the stalks are coated with butter and evenly cooked. 
6. Sprinkle with Kosher salt and black pepper.
7. Cook for 3 more minutes or until the Asparagus is tender but still crispy and bright green.  
8. Remove from heat and serve hot.

SUGGESTION: 

You can also top it with mozzarella if you are a cheese lover.

JoLene’s-Style Inihaw na Hita sa Manok (JoLene’s-Style Chicken Thigh Barbecue)

JoLene’s Inihaw na Hita sa Manok is very simple and easy to make!  With only 3 ingredients for a marinade you already have a perfect mouth-watering dish that conjures a nostalgic feeling of a lazy summer night! So try this out!

INGREDIENTS:

2 pounds (approximately 4-5 pieces) chicken thighs
1/8 tsp olive oil

Marinade:
1 cup soy sauce
1/2 cup ketchup
1 tbsp black pepper

INSTRUCTIONS:

1. Wash the chicken thoroughly and place it in a marinating bowl after.
2. Make 3 or 4 1-inch cuts on each side of the chicken thigh.
3. Sprinkle each with black pepper.
4. Massage each chicken thigh with ketchup.
5. Pour the soy sauce on the marinating bowl soaking all the chicken.
6. Marinate and refrigerate overnight.
7. The next day before grilling,  brush the grill with olive oil so that no meat will stick on it.
8. Separate the chicken from the marinade and place it on the grill.
9. Set aside the marinade for basting later.
10. Grill the chicken and start brushing it with the marinade every now and then.
11. Grill the chicken for 15 mins each side or until the thermometer reads 165 F.

SUGGESTIONS:

1. You can also use large resealable pack for marinating the chicken thighs overnight that way all chicken thighs are soaked in the marinade.
2. If grilling more than 4 pieces you can always double the measurement of the marinade.
3. If you want a really sweeter chicken you can add 1 tbsp sugar in the marinade when the chicken thighs are already on the grill.
4. You can also skew the chicken thigh with pre-soaked bamboo sticks.  One stick for each thigh and bamboo sticks presoaked for 30 minutes.

Tabirak / Binignit / Ginataang Halo-halo

Tabirak or binignit is a popular Visayan dessert soup that is now widely known throughout the Philippines. Among the people from Visayas and Mindanao, the soup is also generally cooked and eaten for the Holy Week, especially during Good Friday when people fast and abstain from eating meat. At other times, this is an all-time favorite snack in the provinces. This sweet dessert soup can be made easily since all the ingredients are readily found in the supermarkets, farmers’ markets and wet markets all over the country.

INGREDIENTS:

Sweet potatoes - 5 pieces, sliced into cubes

Gabi or taro root - 2 pieces, sliced into cubes

Lutya or white taro - 1 piece, sliced into cubes

Cardaba or saba banana - 6 pieces, sliced diagonally

ripe jackfruit - 1 1/2 cups, sliced into strips

tapioca pearls - 2 cups (you may use different colors for variety)

Landang - 3-4 pieces to thicken the mixture (soak in water)

1 1/4 cup ground glutinous rice rolled into balls

brown sugar - 1 1/2 cup (adjust to taste)

thin coconut milk (2nd extract) - 6 cups

thick coconut milk (1st extract) - 1 cup

INSTRUCTIONS:

1. Bring to boil the thin coconut milk in a large cooking pot.

2. Place the sweet potatoes, gabi and lutya in the boiling liquid and continue to cook for 8 minutes.

3. Add bananas, ripe jackfruit and rice.  Cook for another 5 minutes.

4. Add brown sugar, landang and tapioca. Cook for 2 to 3 minutes.

5. Add water as needed and adjust the taste by adding more sugar when preferred.

6. Cook until the sweet potatoes, gabi, lutya, and bananas are soft. 

7. Add the thick coconut and bring to boil for about 3 minutes.

8. Remove from heat and transfer to a serving bowl.

9. Serve hot and enjoy!

Sinigang na Hipon sa Gabi (Shrimp Sour Soup with Taro)

Sinigang or sour soup is a typical Filipino broth mainly made of whole shrimps and fresh vegetables.  If you are in the Philippines tamarinds can be found anywhere, however; if you reside overseas, Sinigang mix packs are readily available at any Filipino or Asian stores.  This is very simple yet incredibly delicious!

INGREDIENTS:

1/2 kilo shrimps
1 talong (eggplant), cut diagonally
1 radish, cut diagonally
4 pcs okra
3 pcs sitaw (string beans), cut into 2 inches
1 gabi (taro), cut diagonally
1 tomato, sliced
1 onion, sliced
2 siling haba (long green pepper)
750 ml water or hinugasan ng bigas (rice water)
1 pack sinigang mix or sinigang mix with gabi
1 bunch kangkong leaves
patis (fish sauce), to taste
black pepper, to taste

INSTRUCTIONS:

1. Boil water with tomato and onion.
2. Put in gabi and and radish and cook for 5 to 8 minutes.
3. Add sinigang mix and cook for 3 minutes.  Make sure to mix well and avoid lumps.
4. Add the rest of the vegetables and shrimp.  Continue cooking for around 10 - 15 minutes.
5. Add kangkong leaves and cook for 2 to 3 minutes.  Season well with patis and black pepper.
6. Transfer in a serving bowl.
7. Serve hot and enjoy!

SUGGESTIONS:

1. Make sure shrimps are cleaned and deveined.  Fresh shrimps with head attached make your soup more savory.
2. If kangkong leaves are not available, you can substitute it with petsay (bok choy) instead then turn off the heat after adding.  Do not remove the cover of the cooking pot and let it cook with the remaining heat for 3 minutes.