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#61
12-27-2004, 09:30 AM
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Here's what i found in the internet for your Chicken BBQ. I hope this is what you're lookin' for...  --------------- FILIPINO BARBECUE 2 lb. pork loin or chicken meat 1 tbsp. black pepper 1 c. soy sauce 1 c. vinegar 1 c. brown sugar 1 head garlic 1 pc lemon 1 can 7-Up * Chili peppers Cut up the meat. Marinate in 7-Up for 4 hours or more. Mix other ingredients (crush the garlic and peppers). Marinate all for 4 hours more. When everything is ready go outside and light up the charcoal. Use parafin wax instead of liquid lighter, it helps keep toxic chemicals from damaging the environment. Skewer the meat and cook thoroughly. Serve this with lots of rice. --------------- Enjoy your barbeque!  i found this at http://www.cooks.com/rec/doc/0,1826,...246207,00.html |
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#62
12-27-2004, 10:09 AM
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Here's another Pinoy recipe from www.cooks.com
------------ BIBINGKANG MALAGKIT 2 c. glutinous rice (Sweet, NOT white rice) 4 c. coconut milk 1 1/4 c. brown sugar 1/2 tsp. salt 3/4 c. thick coconut milk All ingredients are inexpensive and available at any Asian food store. Bring coconut milk to boil in a large skillet (don't burn). Add rice and salt and cook on medium heat. You must stir until rice is tender and almost dry, about 15 to 20 minutes. Stir in 3/4 cup brown sugar, lower heat and cook, covered, 5 minutes. Spread cooked rice mixture in a greased foil lined 8" square pan. Combine the remaining sugar and the thick coconut milk. Pour on top of rice in pan. Spread evenly. Broil in oven for 4 to 5 minutes or until top is brown. Serves about 6 to 8 and takes slightly more than one hour. -------------- The snack of Merienda, usually around 10 a.m. and/or 4 p.m. is essential to the Filipino soul. Almost anything may be served but nobody loves sweets like the Filipino and rice cakes (babingka) are classic. This is one of the best. |
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#63
12-27-2004, 10:25 AM
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This is from http://www.ex-designz.net/recipe_dis...r=extremedzine
--------------- Siopao (Steamed Pork Buns) Ingredients: Dough Filling 3 cups plain flour 1 tbsp baking powder 60 g (2 oz) lard 3/4 cup warm water 1 teaspoon white vinegar 1/2 tsp salt Filling 1 in piece green ginger 1 clove garlic 2 tbsp oil 1/2 cup water 1 tbsp hoi sin sauce 1 tbsp oyster sauce 1 tbsp soy sauce 1/2 tsp sesame oil 3 tsp corn flour 4 shallots 8 oz Chinese barbecued pork Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own - this is basically tocino - the recipe will come out soon! Be patient. Directions: 1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold. 2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball. 3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together. 4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper. 5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Plac eon top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. --------------- ***just wondering, wala man diay lagi ni sagol nga iring! he-he-he! |
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#64
12-27-2004, 10:30 AM
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...and another recipe from www.ex-designz.net
-------------- POCHERO 1/2 kilo chicken (cut into parts) 1/2 kilo pork (cut into cubes) 1/2 kilo beef (for stewing, cut into chunk cubes) 4 pieces chorizo bilbao 8 cups water 1 teaspoon salt 1 bundle onion leeks 6 cloves garlic (minced) 2 tablespoons oil 5 pieces Saba banana 5 pieces boiled potatoes (quartered) 5 pieces boiled sweet potatoes (quartered) 1 cup chickpeas 1 bundle cabbage (sliced) 1 Pinch salt & pepper 1. Boil pork, chicken, beef, chorizo in salted water with onion leeks. 2. Lower fire and let simmer until all meat is tender. 3. Take out all the meat, set aside, keep stock. 4. In a casserole, saute garlic, onion, then pour in the stock. 5. Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas. 6. Saeson with salt and patis. 7. Add in the cabbage. 8. Serve hot. |
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#68
01-12-2005, 11:01 AM
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@LarryLoy :
Here's what i've found in the internet. I haven't tried it yet but i think its good. And... DarkWing is right, NGOHIONG POWDER ang pinaka-secret ani nga recipe. ------------------ NGHOHIONG (it's a delicacy very popular with cebuanos). 1 kl labong ng niyog stripped 1/2 kl singkamas stripped 3 tbsp ngohiong powder 2 tbsp 5 spice powder 1/2 kl ground pork season to taste with salt, pepper, msg, and soy sauce lumpia wrapper BATTER batter after wrapping with lumpia wrapper 2 cups cornstarch paprika/white pepper 5 tbsp 700 grms water LORBAK SAUCE the dipping sauce 2 tbsp dark soy sauce 2 tbsp castor sugar 1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun 1/8 tsp salt 4-5 tbsp water 1/2 tsp corn flour or tapioca flour 1 egg white, lightly beaten Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use. ------------------ Ngohiong is actually making a Lumpia with the above first group of ingredients and dipping it in the batter (second group of ingredients).... Then... deep fry! Dont forget the sauce! ...b'coz naa diha ang secreto! |
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#69
01-12-2005, 11:09 AM
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Here is the recipe for the Ngohiong Powder.
--------------- CHINESE FIVE SPICE POWDER. ...famously know as the Ngohiong Powder Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and salty. Source: Raphael Meyer, American Kashrus Services. In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). Grind the roasted peppercorns and 8 star anise in a blender or pepper mill. Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container. Tips: Use five-spice powder sparingly, as it can be quite pungent. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise). What You Need: Spices Skillet Blender or a Spice Mill Airtight Container --------------- Just got this also from the internet... If you have anything(recipes) else for me to research, just post it here. If you want to know about things other than recipes, just PM me. I'm glad to be of service to anybody. 
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#72
01-14-2005, 12:12 PM
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@Darkwing: I believe available ang 5 Spice Powder or Ngohiong Powder sa Caro & Marie. Try lang didto.
@LarryLoy: No problem. Basta iStoryan, libre ni. He-he-he! Bitaw... if you have anything else(queries) in your mind, just post it here. 'we'll see what we can do. |
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#73
01-17-2005, 01:39 PM
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Here is a Cebu recipe i've just found.
---------------- Green Mango Salad 4 green mangoes, peeled, cored, and thinly sliced ½ pound singkamas, peeled and thinly sliced 1 teaspoon salt juice of two limes 1 tablespoon peanut oil 5 cloves garlic, crushed and thinly sliced 6 green onions, thinly sliced (including some of the green) ½ pound ground pork 1 tablespoon shrimp powder (ground and sifted hibe [dried shrimp]) 4 tablespoons patis (fish sauce) 4 tablespoons chunky peanut butter 2 tablespoons palm or brown sugar ¼ teaspoon ground black pepper ½ teaspoon dried red chili flakes Put the green mango and singkamas slices in a mixing bowl, and sprinkle with salt and lime juice. In a frying pan, heat the peanut oil, and fry the garlic and green onions until the garlic is just cooked. Remove with a slotted spoon, and set aside to drain. In the same hot oil, fry the ground pork until the pink disappears. Add the powdered shrimp, fish sauce, peanut butter, and sugar. Stir well, and remove from the heat. Combine the cooked ingredients from the saucepan with the marinated fruits/tubers in the mixing bowl. Add the pepper and chili flakes. Mix thoroughly. Chill in the refrigerator and serve cold. |
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#74
01-18-2005, 01:27 PM
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 Peanut Squares Sangkap (Ingredients): 1 cup of shelled roasted peanuts ½ cup of sugar 3/4 cup of milk ¼ cup of sugar for the pastry board Equipment needed: You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon. Pagluto (Cooking Procedure): Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well. Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves. Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes. When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove. Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula. Allow it to cool so you can handle it. Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter. Remove the cookies from the pastry board with a spatula. |
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