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Special Filipino Delicacies
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Pork Adobo
In a deep skillet, brown pork in oil.
Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it get [view it...] |  |
Ampalaya Con Carne
1 SAUTÉ garlic, onion and beef. Add water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes.
2 ADD sitaw, oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for anothe [view it...] |  |
Bagoong Fried Rice
SAUTÉ garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.
2 ADD rice and mango. Cook for 2 minutes, sti [view it...] |  |
Barbeque Rice
1 MARINATE pork slices in DEL MONTE Instant Marinade for 15 minutes. Drain. Dissolve cornstarch in marinade. Set aside.
2 SAUTÉ pork in margarine for 5 minutes or until cooked. Add peas a [view it...] | |
Beef N’ Cheese Mac
SAUTÉ garlic, onion and beef. Cook for 10 minutes. Add 1/2 tsp. iodized fine salt (or 1-1/2 iodized rock salt), 1/8 tsp. pepper and DEL MONTE Spaghetti Sauce. Allow to simmer.
2 MIX with [view it...] | |
Beef Salpicao (Naomi's Version)
In a bowl marinate beef in salt & pepper, garlic, paprika and olive oil for a few minutes.
# In a saute pan, heat oil in very high heat.
# Put in beef and all marinade ingredients and toss very swi [view it...] |  |
Bikol Express ( bee-kol )
Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more.
Pour in co [view it...] |  |
Bopis
In a saute pan, heat oil and saute garlic and onion.
# Add in minced heart and lungs.
# Season to taste with salt & pepper.
# Add in oregano, laurel leaf, red bell pepper and vinegar.
# Bring up [view it...] |  |
Bulalo
1. Boil beef shank and throw away the water.
2. Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
3. Add water if necessary.
4. [view it...] |  |
Burong Isda
1. In a bowl, mix all ingredients by hand, mashing everything well.
2. Pour into a big mouthed bottle.
3. Stick fishes into the bottle.
4. Seal the bottle well and keep for 1-2 w [view it...] |
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Grocery
Delivery Service
(Grocery Food Stores like: Giant,
Safeway, Peapod, Asianfoodgrocrer, MexGrocer,
Albertsons, Ralphs, Meyers, Frills, Harry Teeter,
Publix and more)
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Food Recipes Of The Day
All-American Pie Pastry
Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp salt
1/3 cup frozen lard or shortening cut into bits
3 tbl ice water
Directions :
To ensure a tender crust, this recipe should not be doubled. Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture. Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball, then flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to 40 minutes. With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag. Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and discard. Cut the pastry so it hangs about an inch over the rim. Lightly press the overhanging pastry under
(between the pastry and the pie tin). Pinch or crease the edges of the pastry in a zigzag or fluted pattern. This is not only decorative, it also acts as a wall to keep the filling in.
Yield: 1 single-crust 8- to 10-inch pie shell.
Category :
Pies_And_Pastries |
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