Tag: recipe

Pork Menudo

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Menudo, Photo by PH Morton

Menudo is something special. It is a dish that is served on special occasions like Christmas, birthdays, New Year, etc. I wonder why I have never cooked it here in the UK before!!!

This is going to be my project and I shall show you my effort.

In the meantime this is a Menudo basic recipe from
http://www.filipinofoodrecipes.net/menudo.htm

Pork Menudo Recipe

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1 carrot, sliced
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Menudo Cooking Instructions:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo,  tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, carrot, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

Sinigang Na Baboy – Pork Sinigang

Food Preparation & Recipe Tips Soup

Filipino Recipe
Philippines

Sinigang Na Baboy – Pork Sinigang

Sinigang na baboy is a pork sour soup dish which is native to the Philippines. Sinigang can also be beef, prawns, or milkfish.

Sinigang na baboy is my personal favourite. It is my comfort food when I am ill with cold, cough or getting over a flu or fever, when my taste bud is not at its best.

My English husband and son seem to love sinigang too. I eat it with boiled rice but they would just have theirs on its own like a soup.

When we cook sinigang in the Philippines, we would sour the soup with tamarind and tomatoes but since tamarind is not readily available in local supermarkets here in London, I just use Mama Sita’s Sinigang sa Sampaloc flavouring which is just as good.

This recipe is from www.myfilipinorecipe.com which uses the traditional sinigang recipe.

Pork Sinigang
Photo by JMorton

Sinigang Na Baboy – Pork Sinigang:

Ingredients:

  • 10 tamarind seeds or 1 packet sinigang mix
  • 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
  • 1 onion; sliced
  • 4 tomatoes; sliced
  • 1 Daikon radish (labanos); sliced
  • 5 string beans(sitaw), cut in 2” length
  • 1/2 cup kangkong leaves (river spinach)
  • 4 pieces gabi (taro); peeled and cut in halve
  • 2 whole siling haba (long green pepper)

 

Side Sauce

  • Fish (or soy) sauce
  • Lemon (or calamansi) juice

Pork Sinigang Cooking Instructions:

  • Boil the tamarind seeds, mash, and drain the juice. Set aside.
  • In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice. Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkong leaves. Season with fish sauce according to taste.
  • Serve or side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice, whichever is your preference.

Pork Sinigang using Mama Sita Tamarind flavouring

Being now a domicile in London, UK, I would just go to any oriental supermarket and buy some Mama Sita Sinigang na Baboy flavouring.

I would cook and boil cubed pork belly in lots of water. Now and again, I would skim the scum that develop on the surface of the boiling water.

When meat is nearly tender, I would add tomatoes, onions and the Mama Sita Sampaloc mix and just continue boiling.

After 5 minutes, I would then add de-stringed green beans, 3 to 4 long green chillies, and a medium size sliced daikon radish.

When the vegetables are cooked. I would serve this immediately with some boiled rice. Fever is then simply sweated out from eating this hot spicy/sour yummy concoction.

Please see the attached photos of my recent effort.

 

Roast Beef Recipe

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Roast Beef, medium is not only a food. It is a philosophy….. safe and sane, and sure.
-Edna Ferber
American Pulitzer Prize Winning Author

……………………………………………………………………………………………

 

Roast beef and Yorkshire pudding

Find out how to roast beef to succulent perfection. Serve with our easy Yorkshire pudding.

Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt

Preparation method
Preheat the oven to its highest setting.
Rub the beef with the olive oil, salt and pepper all over.
Put a heavy-based roasting tray on the hob and when hot, add the beef.
Sear the beef quickly on all sides to colour and crisp the outside.
Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.

Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.

For the Yorkshire pudding:

mix together the eggs, flour and a pinch of salt.
Add the milk, stirring constantly, until you have a runny batter.
Leave this to rest, covered, in the refrigerator for up to 12 hours.
Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.

Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
Serve immediately with the carved roast beef.

Recipe by

Mike Robinson
www.bbc.co.uk/food

Toffee Apples Recipe

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Toffee Apples Recipe

Toffee apples are most popular during the Halloween celebration; I suppose, it is something to do with the season.  It is just before autumn that apples start to mature, ready to harvest.  And Halloween is all about sweets and sugar.

The lovely sticky caramel coating is a perfect match for the tart fruit, and kids and grown-ups alike will have so much fun cracking the shiny shell as they take their first bite.

Ingredients
6 eating apples
450g demerara sugar
50g Unsalted Butter, plus extra for greasing
2tsp cider vinegar
1tbsp Clear Honey

Method of Preparation:

1. Wash and dry the apples. Push a stick into the base of each one through the core, making sure it’s secure (use ice lolly sticks or thick wooden skewers). Grease a piece of baking paper. Fill a bowl with cold water and keep this ready to test the toffee.
2. Put the sugar, butter, vinegar, honey and 150ml cold water into a pan and heat, stirring, until the sugar has dissolved.
3. Boil for 10 minutes or until the mixture turns to toffee, testing frequently towards the end – it’s ready when a small piece dropped in the water turns hard straight away. Don’t worry if it looks frothy, this is normal.
4. Remove from the heat and dip the apples in the toffee to coat. Take care as the toffee will be hot. Stand on the baking paper and leave to set and cool before eating.

Asda Recipe

Batata Harra Recipe

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Potato Recipe

I was inspired to make this dish from an article I read from yahoo.  Beforehand, I have never heard nor tasted Batata Harra but the photo looked scrumptious.

By the way, Batata Harra is a Lebanese spiced potato dish.

I gathered all the ingredients that I can find and voila  I cooked it.

I can report that it turned out absolutely delicious. The husband loved it. I used new potatoes which I parboiled.

Batata Harra Recipe

 

Ingredients

  • 2 tbsp olive oil
  • 700g cooked, cold potatoes, cut into chunks
  • Salt and pepper
  • 2 tsp ground coriander
  • 1 tsp ground cayenne
  • 3 tbsp coarse-chopped coriander
  • Good squeeze lemon juice

Method of Preparation:

  1. Heat the olive oil in a large frying pan.
  2. Add the potatoes and fry over medium/high heat until they are golden brown all over.
  3. Add salt and pepper, the ground coriander and ground cayenne, and cook for another couple of minutes.
  4. Optional:  To keep this heated, put it in a baking tray and leave on the bottom shelf of the oven for the last 10 minutes, while the roast meat is cooking at 180 degrees.  Otherwise completely omit this step and go immediately to step 5 below 🙂
  5. Toss in the fresh coriander, squeeze over some lemon juice and serve.