2. When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
3. Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
4. When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
5. Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
6. Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.
Vigan Bagnet is the Ilocano version of lechon kawali. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with tamatis and lasuna with bagoong nga munamon. Just the thought of it makes every genuine Ilocano drool. Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing.
2 kilo pork liempo (pork belly), whole cut
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
cooking oil for frying
Vigan Bagnet Cooking Instructions:
Wash pork belly and place in a pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.
* 1/4 kilo pork, preferably the ear and face part
* 2 big pieces tokwa or dry tofu
* 6 cloves garlic
* 5 whole peppercorns
* 1/4 cup vinegar
* 2 small onions
* 2 cups cooking oil
* 1 tablespoon soy sauce
* 1 teaspoon brown sugar
* 1/2 teaspoon black pepper, ground
* 1 teaspoon salt
Pork and Tofu (Tokwa't Baboy) Cooking Instructions:
1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.
4. Take out the pork from the pot and let it cool.
5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.
7. Draw off the fried tokwa on paper towels and let it cool.
8. Cut up the remaining onion and 3 cloves of garlic.
9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
10. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.
11. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.
1 kilo pork meat, cut into cubes
1/4 kilo pork liver, cut into cubes
2 cups potatoes, cubed
1 cup carrots, sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced
1/2 cup green peas
2 tbsps oil
salt and pepper to taste
Menudo Cooking Instructions:
1. Saute garlic and onion; add pork meat and cook until done. Add tomato sauce.
2. Add potatoes, carrots and green peas.
3. Add liver when vegetables are done; season and bring to a boil.
Sisig Recipe. Sisig ay masarap na lutong filipino na kadalasan ay ginagawang pulutan sa inuman. Gusto mo bang matututo kung paano gumawa ng Sisig? Just follow the steps below guys :)
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine
Sisig Cooking Instructions:
1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.
1 k. spaghetti, cooked
1/4 k. shrimp, parboiled
1/2 k. halaan, parboiled
1/2 k. tahong, parboiled
1/4 k. squid ring
2 c. tomato sauce
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
6 medium size tomato, finely chopped
3 tbsp. mixed dry herbs
1-2 tbsp. chilli sauce
1/4 c. corn starch
1/4 c. white wine
salt and pepper
grated cheddar cheese
cooking oil
Spaghetti Marinara Cooking Instructions:
In a large sauce pan suttee garlic, onion and tomato, add in seafood ingredients, stir cook for 1-2 minutes. Add in wine and stir cook for another 1-2 minutes. Now add in tomato sauce, chilli sauce, mixed dry herbs and 2-3 cups of water, bring to a boil simmer for 3-5 minutes. Thicken sauce with cornstarch diluted in 1/2 cups of water, cook for another minute. Season with salt and pepper. Add in cooked spaghetti and stir cook for 2-3 minutes or until sauce is infused to the spaghetti. Serve with grated cheddar cheese garnish.
Tuna Carbonara Recipe. The Pinoy carbonara has evolved into a sweet and creamy white sauced spaghetti dish. This probably because of our Pinoy sweet spaghetti which have come to love by our kids and most of Pinoy. Out of curiosity I did tried the carbonara served on most fastfood courts on several occasions. These versions are creamy sweet, they use a lot of sugar and commercially sold cream. Not unless you eat at authentic pasta or spaghetti restaurant you are missing the true taste of the real carbonara. Carbonara is normally topped with bacon tidbits, garnished with mixed Italian herbs (marjoram, basil, rosemary, oregano, parsley, thyme, ect.) For the sauce beaten egg is mixed in the pasta right after turning the heat off. Here is my version using canned tuna chunks instead of the usual bacon.
1 kilo spaghetti, cooked
2 small canned tuna chunk in oil
1 pack carbonara cream mix
3 large size egg, beaten
1/2 head garlic, finely chopped
1 medium size onion, finely chopped
2-3 stalk parsley, finely chopped
3 tbsp. mixed Italian dry herbs
2 tbsp. butter
grated parmesan cheese
ground black pepper
salt
Tuna Carbonara Cooking Instructions:
In a large skillet suttee garlic and onion in butter. Add tuna chunks and stir cook for 3-5 minutes. Add the carbonara cream mix diluted in 2 cups on water. Cook for 2-3 minutes at low heat, add in the mixed Italian dry herbs and ground pepper. Add the cooked pasta and mix thoroughly, cook for another 2-3 minutes until al dente. Season with salt to taste. Turn off the heat and mix in the beaten eggs immediately. Serve with grated parmesan cheese and garnish with parsley.
