Pinoy Recipe Blog Advisory

Hi to all my Kabayans and followers of this Pinoy Recipe Blog!

I just want to apologize for not posting new Filipino Recipes and I know there are lots of recipe requests from our followers and visitors.

Before the end of this month, I will try to post at least one recipe that you will surely love to try. :)

Tokwa't Baboy

My Tito Jose cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that because he’s my uncle but it was really very good. And I feel safe since it was cooked in our house. The reason why I said that is because I am kind of hesitant to eat Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be cleaned very well and I know that in some of the restaurant they don’t clean it well enough to pass my standard.





Anyway, Tokwa’t Baboy (Beancurd and pork) is a traditional appetizer at local Filipino fast-food and full-service restaurants. It is usually made with pork ears, chewy tofu/beancurd, soy sauce, pork broth, vinegar and other spices.



Here are the ingredients and the procedure to cook it:

 





Ingredients:

* 1 Kilo of Pork Face & Ears (cut into cubes)

* 8 Pieces of Tokwa (Beancurd) 2"x2"

* 1 Small cloves of garlic (minced)

* 3 Big onions (diced)

* 1 Cup vinegar

* 1 Cup soy sauce

* 1 Teaspoon salt

* 1 Teaspoon brown sugar



Cooking procedure:

1. In a casserole, boil pork with salt, lower fire and let it simmer until pork is tender.

2. Take the pork out and set aside.

3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.

4. In a sauce pot, mix soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.

5. Pour in mixture over pork and tokwa.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to blog about it!



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Buko Pandan w/ Macapuno

Buko Pandan is one the famous salad in the Philippines and this recipe is with Macapuno.



Ingredients and preparing procedure after the jump.







Ingredients:

* 5 Young Buko/Coconut

* 2 packs of Green Gelatin

* 1 can (325gms) of Condensed Milk

* 1 can (325gms) of Nestle Whip Cream

* Pandan Leaves or Pandan flavor Syrup

* 1 bottle (250gms) of Macapuno 



Preparing procedure:

1. On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.

2. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .

3. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on :) )

4. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.

5. Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don't want our Buko Pandan look like a soup. 



Voila! 



Any comments and suggestions are welcome. 



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it! 



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Pork Ribs Sinabawan sa Kamatis

This is like a Nilaga but with a different twist. This recipe is so easy to make.



Ingredients and cooking procedure after the jump.







Ingredients:

* 1 kilo of Pork Ribs

* 2 big tomatoes

* 2 Pechay (Bungkos)

* 1 big white onion

* 3 Green Chilli

* Salt & Fish sauce to taste 



Cooking procedure:

1. Put 1 liter of water in a caserole, pour pork ribs when water is boiling.

2. When pork is almost tender, add sliced tomatoes and boil it until tomatoes almost mushy.

3. Add the Pechay and the green chilli (optional) but don't over cook it.

4. Add salt and fish sauce to taste. 



Isn't that easy? 



Any comments and suggestions are welcome. 



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it! 



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Ginataang Suso' (Snail)

It's been almost 20 years since the time I ate Ginataang Suso' (Snails cooked in Coconut Milk).

I never tried to cook this kind of exotic food so I asked my Aunt to cook it for me since she's really good with food that cooked with coconut milk.

If you'd like to try this great tasting dish, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of Snail (Suso)

* 1 kilo of shredded coconut

* 1/2 clove of Garlic

* 1 big Onion sliced

* 2 Tbsp. of Ginger strips

* 2 Tbsp. of Shrimp Paste

* 1 medium sized Green Papaya

* Moringa or Malunggay Leaves

* 2 Tbsp. of Fish Sauce or according to your taste.

* Hot chilli

Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.

2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.

3. When boiling pour the snails and boil again.

4. Next step is to add the papaya and moringa/malunggay leaves,

5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Ginataang Monggo

Ginataang Monggo is called in Pampangga as "Lelut Balatung". I really don't know where is this delicacy originated from but all I can say it's one of the famous Merienda in the Philippines.

If you'd like to have a great tasting merienda, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of malagkit rice (Lacatan)

* 1 kilo of shredded coconut

* 1/2 kilo of monggo or beans (green monggo was used in this recipe)

* 3/4 kilo of white sugar.

Cooking procedure:

1. Roast the monggo on a pan, when roasted crushed the monggo using a bottle and set aside.

2. Add 1 cup of water to the shredded coconut to make 1 cup of coconut creme. This creme is for the toppings of the ginataan. Set aside.

3. Use the shredded coconut again for the 2nd squeezed, add 1 liter of water to make the coconut milk then set aside.

4. To cook the ginataan, mix the rice, roasted monggo and the 1 liter coconut milk on a caserole and stir it occassionaly.

5. When it's almost done, add the 3/4 kilo of sugar and stir. The quantity of sugar will depend on your taste, put more or less.

6. When it's done, don't forget to put the creme on top of the ginataan when you serve it.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Laing w/ Shrimps

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 cups shredded Gabi leaves (Taro), dried under the sun

* 1 1/2 cups of coconut milk

* 1 piece of onion

* 1/2 clove of garlick

* Piece of Ginger

* 1/4 kilo of Shrimps

* 2 tbsp. of Bagoong (Shrimp Paste)

Cooking procedure:

1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.

2. Allow to boil if the coconut milk is almost drying out, and looks oily.

3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

And if you find this recipe interesting, please register to our feeds! Click here!