Ginataang manok

Ginataang Manok means chicken stewed in coconut milk. This is a simple Filipino dish wherein chicken is sautéed in garlic, onion, and ginger then stewed in coconut milk. A more traditional approach requires native hen (usually grown in the backyard). It is much tastier compared to broiler chickens and adds more flavor to the dish.

As many might have noticed, coconut milk plays a huge part in Filipino cuisine. Different Filipino or Pinoy recipes require the use of coconut milk and coconut juice. I think that this is a good thing because we are making the most out of what is abundant to us but let’s keep in mind that there are some people that still need to develop their taste buds for these types of dishes. Don’t be afraid to try if you are one of those people. It just takes a few baby steps to get there; it’s time to experience the great taste that you are missing.

Try this Ginataang Manok recipe.

Ingredients:

2 lbs chicken, cut into serving pieces

2 cups coconut milk

1/2 bunch spinach

2 tbsp garlic, minced

1 large onion, sliced

2 tbsp ginger, julienned

8 ounces green papaya, wedged

1/2 tsp paprika (optional)

1 piece long green chili (optional)

4 pieces Thai chili (or siling labuyo if available), chopped (optional)

2 tbsp cooking oil

Salt and pepper to taste


reference:
http://panlasangpinoy.com/2009/11/17/filipino-food-chicken-stew-ginataang-manok-recipe/

kare-kare

Kare-kare is a Philippine stew. It is made from peanut sauce with a mixture of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken.and it  is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice.

Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

Kare Kare Ingredients:

·   1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)

·   3 cups of peanut butter

·   1/4 cup grounded toasted rice

·   1/2 cup cooked bagoong alamang (anchovies)

·   2 pieces onions, diced

·   2 heads of garlic, minced

·   4 tablespoons atsuete oil

·   4 pieces eggplant, sliced 1 inch thick

·   1 bundle Pechay (Bok choy) cut into 2 pieces

·   1 bundle of sitaw (string beans) cut to 2" long

·   1 banana bud, cut similar to eggplant slices, blanch in boiling water

·   1/2 cup oil

·   8 cups of water

·   Salt to taste

Kare Kare Cooking Instructions:

·   In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.

·   In a big pan or wok, heat oil and atsuete oil.

·   Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

·   Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

·   Serve with bagoong on the side and hot plain rice.

References:

http://www.filipinofoodrecipes.net/kare_kare.htm

http://en.wikipedia.org/wiki/Kare-kare

Kaldereta

Beef Kaldereta Ingredients:

·   1 kilo beef, cut into chunks

·   1 big can (350g) liver spread or ground liver

·   5 onions, minced

·   5 cloves garlic, minced

·   6 tomatoes, sliced

·   1 cup tomato sauce

·   3 green peppers, diced

·   3 red peppers, diced

·   4 pieces hot chilli peppers, minced

·   3/4 cup grated cheese

·   2 cups beef stock or water

·   1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

·   In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

·   Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

·   Add cheese and olives (optional) and continue to simmer until the sauce thickens.

·   Serve with plain rice

Cooking Tips:

·   Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

·   For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Reference:

http://www.pinoyrecipe.net/kalderetang-baka-recipe-beef-kaldereta/

Halo halo

Halo Halo Ingredients:

• 1 ripe large banana
• 2 ripe mangoes or 1 cup canned ripe mango
• 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
• 1 cup canned ripe jackfruit
• 1/2 cup sweet corn or chick peas (garbanzos)
• 1 cup young shredded coconut, fresh or canned
• 1 cup cooked sweet yams or (ube halaya) glutinous purple yam,  cut into 1-inch cubes
• 2 cup shaved ice

• 2 cup milk
• 4 scoops of favorite ice cream
• 1/2 cup chopped peanuts or rice krispies

Halo Halo Preparation Instruction

• Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
• Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
• In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
• Top with 1/2 cup shaved ice.
• Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
• Sprinkle nuts or rice krispies over it.

NOTE:  Individual persons may eat as it is or mix the whole concoction before eating. Some of the ingredients above, such as corn or fruits may be substituted with cherries, crushed pineapple, papaya, or any other ripe fruits in season.

Dinuguan

Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, sinunggaok or champene in Batangas, and sampayna or champayna in Northern Mindanao. Possible English translations include pork blood stew, blood pudding stew, and chocolate meat)  is a Filipino savory stew of meat and/or offal (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".

It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.

Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinunggaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). Dinuguan is usually served with white rice or a Philippine rice cake called puto.

Cooking Dinuguan

Ingredients

You won’t find most of these ingredients at your local Pathmark or Albertson’s. Queue up your yellow pages and look for an Asian market.

1 lb. pork meat
2 cups pork blood
1 onion
1 pack laurel leaves
6 peppers (the small, hot, green ones)
1 tbsp salt
1 tbsp olive oil
1 ground pepper
1 garlic clove

Preparation


Have two pots for this. One of your pots (the pork pot) should be for the pork. The other pot (the main pot) will bear the brunt of the cooking. You will use the main pot to simmer the blood, so it will be heavily stained.

The blood takes the longest to prepare. Most likely, your blood will be frozen when you buy it. Thaw it until it becomes liquid again. DO NOT cook it when it is still in its frozen state! Doing so will introduce unwanted water into the simmer and some bacteria may survive the simmer.

COOKING PROCESS

As the blood is thawing, mince 1 garlic clove and set aside.

Slice the onion and set it aside as well.

What you do with the peppers is up to you. You can leave them as they are or slice them.

Take your main pot, put in the olive oil, and heat it.

Once the oil is hot enough, place the minced garlic, onions, and peppers.

 After 2 minutes, pour in the blood. Add salt and pepper, and let it simmer for perhaps 1 to 1½ hours.

Slice the pork meat into bite-sized pieces.

After you slice them, you can exercise what little freedom you have with this recipe. You can cook the pork however you want, as long as it is rare and tender when it enters the main pot. Personally, I add about 3 cups of water and boil the pork for 1 hour. This is the healthy way of preparing pork.

Once the blood starts boiling nicely and the pork gets nice and tender, mix the ingredients.

Mix the pork (without the water, of course) into the blood and cook for another 30 minutes.

Diniguan goes well with steamed white rice. This particular recipe makes six servings.

Nutrition-wise, expect semi-clogged arteries and an expanded belly. Diniguan is only served on special occasions for a good reason.
Let’s eat!

Experience the tastes and colors of Philippine food. A gastronomic delight that has been savored through many generations.

 references:

http://www.epinions.com/content_3018629252

http://en.wikipedia.org/wiki/Dinuguan