PINOY FOOD RECIPE: 2022

Tipid Sarap Monggo na may Kangkong at Hibi

Tipid Sarap Monggo na may Kangkong at Hibi

Fixings

1 cup mung beans

1 piece Knorr Shrimp Cube

1 teaspoon hibi dried little shrimp

1 pack kangkong washed

1 piece onion cleaved

1 piece tomato cubed

4 cloves garlic cleaved

3 tablespoons chicharon squashed (discretionary)

4 cups water

3 tablespoons cooking oil

Patis and ground dark pepper

Guidelines

Heat oil in a cooking pot.

Saute onion, garlic, and tomato. Go on until tomato relax.

Add mung beans. Cook for 1 moment.

Pour water. Let bubble.

Add Knorr Shrimp Cube. Mix. Cover the pot and afterward keep cooking until mung beans gets extremely delicate and the surface of the soup thickens.

Add hibi and kangkong stalks. Cook for 3 minutes.

Season with fish sauce and ground dark pepper.

Add kangkong leaves. Keep cooking for 2 minutes.

Move to a serving plate. Present with rice. Share and appreciate. Cool. Partake in the Tipid Sarap Monggo na may Kangkong at Hibi plans !!!

Tipid Sarap Monggo na may Kangkong at Hibi Video :

Pinoy Food-Kaldereta Recipe

A decent Pinoy Food formula to attempt !

Fixings:

*1 kilo meat, cut into pieces

*1 major can (350g) liver spread or ground liver

*5 onions, minced

*5 cloves garlic, minced

*6 tomatoes, cut

*1 cup pureed tomatoes

*3 green peppers, diced

*3 red peppers, diced

*4 pieces hot bean stew peppers, minced

*3/4 cup ground cheddar

*2 cups hamburger stock or water

*1/4 cup cooking or olive oil

Guidelines:

*In a goulash, sauté: garlic and onions in oil. Then, at that point, add tomatoes, red and green pepper and stew peppers.

*Include the hamburger, pureed tomatoes, liver spread and water or stock. Salt to taste and let stew for something like 1 hour or until the hamburger is delicate.

*Add cheddar and olives (discretionary) and keep on stewing until the sauce thickens.

*Present with plain rice Cooking Tips:

*Rather than hamburger, goat's meat (kambing) can be utilized. Assuming goat's meat is utilized, marinate the meat in vinegar, garlic, salt and pepper for no less than 15 minutes.

*For an extraordinary kaldereta, don't utilize water or meat stock. Utilize an identical load of onions to the meat (1 kg of onions : 1 kg of hamburger). The onions will act as water to the dish. The Pinoy Food formula is prepared to serve...enjoy the Pinoy Food-Kaldereta Recipe !

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Pinoy Food-Kaldereta Recipe Video :

Beef Mechado Recipe

Mechado Ingredients:

*1 kilo of hamburger cut into lumps

*1/8 kilo of pork fat cut into strips

*4 onions, stripped and quartered

*5 medium potatoes, quartered (discretionary: broiled)

*1 medium measured carrot, cut in 1/2" segments

*2 red ringer pepper, cut

*2 cups hamburger stock or 2 bouillon blocks broke down in water

*3 narrows leaves (tree leaves)

*1/4 - cup vinegar

*2 cups pureed tomatoes or 1/2 cup tomato glue

*1 cup soy sauce

*salt and pepper to taste

Guidelines:

*Cut an entry point on the hamburger lumps and supplement a pork strip in the center (mitsa)

*In a goulash, join the hamburger, pureed tomatoes, soy sauce, cove leaves and meat stock. Heat to the point of boiling and stew until the meat is practically delicate

*Add the vinegar and let bubble briefly

*Add the potatoes, onions, carrot, and chime pepper

*Let stew until potatoes and carrots are cooked - infrequently mix to thicken sauce

*Serve hot with white rice. Cool Enjoy the Beef Mechado Recipe !!!

Beef Mechado Recipe Video :

Longganisa Recipe | Filipino Sausage

Fixings:

*1 kilo ground pork (incorporate the pork fat)

*1 spoon salt

*1 spoon earthy colored sugar

*1 spoon paprika

*1/4 teaspoon saltpeter (salitre)

*1/2 teaspoon squashed tree leaves

*1/2 teaspoon ground dark pepper

*1/2 teaspoon red peppers, minced

*4 cloves of garlic, squashed then minced

*1/4 cup vinegar

*1/8 cup soy sauce

*Frankfurter housings

Guidelines:

*In a major blending bowl, join all fixings with the exception of the wiener housings

*Blend well and let represent 60 minutes

*Tie one finish of the hotdog packaging and gradually fill the packaging with the ground pork combination until the finish of the packaging, then, at that point, tie the end

*Tie the center of the frankfurter packaging in time frames 3 inches.

*Keep refrigerated for 2 to 3 days

*To cook, bubble longganisa in 1/2 cup of water on a skillet or wok. Water will before long vanish then oil will overflow from the longganisa. Sear it on its own oil or add a couple of tablespoons of cooking oil and keep on cooking for 5 to 10 minutes or until the wiener housings become tanish.

Longganisa Recipe | Filipino Sausage VIDEO

Adobong Baboy (Braised Pork in Tangy Sauce)

Fixings :

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

* 3 cloves garlic, squashed

* 1/3 cup vinegar

* 3 tbsp. soy sauce

* 1 straight leaf

* salt to taste

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

* 1 tbsp. sugar (discretionary)

* 1/2 cup water

* oil, for searing

Guidelines:

1. Join all fixings in a major pot aside from the oil and let represent somewhere around 30 minutes.

2. Place pot over medium hotness and heat to the point of boiling.

3. Bring down the hotness and stew covered until meat is delicate for about 60 minutes (checking incidentally for the water not to get dry, simply add a little water each time you see its practically evaporate). You might change the flavoring as indicated by your taste and enjoying. Channel and save sauce. Put away.

4. In the interim, heat oil in a dish over medium hotness. Broil the meat until delicately brown on all sides. Put away and keep warm.

5. Pour off all excess oil from the skillet. Pour in back the meat and hold sauce. Blend for around a couple of moments while scraping up the pieces on the lower part of container.

6. Eliminate from heat. Serve hot.

Adobong Baboy (Braised Pork in Tangy Sauce) VIDEO

Chicken Curry Recipe (Filipino Style)

Fixings :

* 2-3 tbsp. oil

* 3 potatoes, stripped, quartered and seared

* 1 lb. chicken, cut into serving pieces

* 3 cloves garlic, minced

* 1 huge onion, quartered

* 1 tbsp. patis (fish sauce)

* 3 tbsp. curry powder

* salt and pepper

* 1 cup water

* 1 red chime pepper, cut into enormous squares

* 1 green chime pepper, cut into enormous squares

* 3 celery stems, cut into 1-1/2" long

* 1 cup coconut milk or dissipated milk

Directions

1. Sauté potatoes. Put away.

2. In similar dish, broil chicken pieces and brown a bit.

3. Add garlic and onion. Sauté for a couple of moments until delicate.

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

5. Add water. Cover and heat to the point of boiling. Bring down the hotness; add celery, chime peppers and seared potatoes. Stew for 3 minutes or until half done.

6. Add milk and mix every so often. Cook for an additional 7 minutes (or lesser while utilizing dissipated milk on the grounds that the fluids will twisted).

7. Eliminate from heat. Serve hot.

Chicken Curry Recipe (Filipino Style) VIDEO