Chop the chicken into pieces.
Put into a pot with the crushed ginger.
Cook, uncovered, until the liquid has evaporated.
Brown chicken slightly and add to the patis and enough water to cover the chicken.
Bring to a boil, then simmer until the chicken is tender.
If you need more soup, add a can of chicken broth.
Add the vegetables of your choice.
Add the long rice for the last 10 minutes.
Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
Bring it to a boil.
Add the spices and simmer 5 minutes.
Add the vegetables and cook until tender.
Thicken the sauce with the cornstarch mixture.
Serve with steamed rice.
Brown the pork pieces with garlic.
Then add ginger and after 2 minutes, add the onion and tomatoes.
Simmer for 5 minutes, until a red gravy is produced.
Add the spices such as salt and pepper to taste.
Patis (Filipino fish sauce) may be added in place of salt.
Then add the vegetables.
Simmer until the vegetables are tender and flavorful.
Stir-Fry Tofu (to remove excess water, do not brown) set aside.
Stir-Fry Garlic, Celery, Carrots and Okra, then ....
Add Cabbage, Mushrooms, and Baby Corn (halved).
Return Tofu and mix.
Add Hot Vinegar to taste.
ndividual serving. We use kalamansi (Filipino kumquat) juice, but lemon or
Pat the beef dry.
Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour.
Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes.
Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.
edium heat.
Separate 8 Filipino Lumpia Wrappers and set on
Empty bag of chicken into crockpot, if thawed lessen time by 1 hour.
Pour in Salsa.
(if using regular rice put in now).
cook high 4 hours or low 6-8.
During last 30-60 mintues I add corn, beans, minute rice and cream cheese.
Chicken will fall apart and generally is shredded into recipee.
Yummy with tortilla chips, flat bread, rolls, or just in a bowl.
This recipee can be altered and turn out fine, I have changed it many times and always had success.
Remove seeds from siling haba, cut into rings, and soak in water. Set aside.
Mix garlic, ginger, black pepper, calamansi juice, bagoong, siling labuyo, crushed lemongrass bulb, and 1 cup of coconut milk in a pot. Heat for a minute and add fish. Stir constantly to avoid curdled coconut milk.
When fish is half-cooked, add the rest of the coconut milk, turmeric. Simmer til cooked.
Season with salt and pepper if needed, and mix in siling haba.
Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.
Let chicken stand at room temperature 45 minutes.
Preheat oven to 425\u00b0F.
Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 ...
Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
Next add 1/4 cup of water and break up the jellied blood with your hands and set aside.
Slice pork into small bite sized pieces and set aside.
Heat 1 tbsp of corn oil, add the pork, and spread it evenly on the bottom of the pot. Cover and let it cook on medium low heat for three minutes without stirring it.
Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and saute for one minute, then add the onions, ...
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
In a large skillet, brown pork meat, remove juices. Leave enough pork oil/juices for the vegetables.
Saute onion and garlic.
Add salt and pepper. Stir. (may add more to taste).
Add soy sauce and vinegar. Let it boil. Don't stir.
Add carrots, green beans, bamboo shoots, and bean sprouts. Stir.
Simmer for 5 minutes. Remove from heat.
Place 1 tbsp of mixture into one corner of wrapper, fold over bringing in the two sides. Roll up halfway, tightly, and fold ends inward. Brush top corner with egg wash and fold over.
Deep fry ' ...
Mix the flour, sugar and baking powder in large bowl.
In another bowl beat eggs with milk and vanilla.
Add egg mixture to flour and mix till smooth.
Let stand for 5 minutes and mix again.
Pour mix in hot skillet to make 6 inch pancake. Flip when bubbles on edge break.
Enjoy!
Combine the juices of lemon and lime, divide in 2 equal parts.
Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
Heat cooking oil in a skillet. Add in garlic and leeks and cook for around 2 minutes. Add carrots and cook for additional 2 minutes. Add ground beef and cook until there is no more redness of the beef ( or until the meat is cooked through).Remove or drain excess oil. Season with soy sauce or salt and pepper. Let cool before preparing the Lumpia.
TO ASSEMBLE:
Prepare a bowl of water to use as sealant. Gently separate the lumpia wrapper as they are very frail and thin. Then place them one at a time on a flat surface or on the large plate. ...
Using a wok, soft scramble the eggs in 2 tbsps of oil, then remove them and place them in a separate dish.
Add 2 more tbsps of oil, then stir fry the garlic and ginger.
Drop in your lapchang and white scallions, add the rice, and mix thoroughly, then add the eggs, soy sauce, salt, and white pepper.
You may replace the eggs and lapchang with tofu and add hot peppers if you are a vegetarian.
In a wok,heat a 2 tbsp of cooking oil.saute the garlic until a bit brown,then follow the onion.
wait about 10 seconds and pour in chickens,stir until golden brown.follow with potatoes and carrots;stir for about 20 seconds and then put in beans and tomatoes.
pour some water(enough for you to make its sauce) let it boil,and lastly pour in tomato ketchup.when the sauce become thick,turn off the heat.serve.
In a large skillet melt the butter on medium heat.
Once the butter has melted, stir in the garlic powder, salt, and Accent.
Add the cold, cooked rice to the skillet and fry the rice on medium high heat until the rice has been well coated with the butter mixture and its thoroughly heated through.
Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.
Brown garlic in oil, set aside. Brown beef, working in batches if necessary (reserve the marinade). Return beef to pot, add onions and season with patis. When the onions are wilted, add tomato sauce and water and stir. After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper. Let come to a boil, then lower heat to simmer. Add reserved garlic. Let it stew for several hours, stirring occasionally. When meat is ...