ALTANGHAP

Lechon Baboy

2009-10-08T02:39:00.000-07:00

My favorite is lechon baboy because the skin of it the "kubal" is very crispy and so yummy. the fat also is very delicious its really one of my favorite. crispy pata also is so crispilicious but for me its look so dry without a fat. that's why i will not change lechon baboy as my favorite although "humba" is my most favorite. for you guys, which is more delicious crispy pata? or is it lechon baboy?

Well for me, I can say that both are delicious. But I like lechon more than crispy pata. I like its taste. I like roasted meat with tasty gravy. I also eat crispy pata but not as much as I do with lechon.

As my own opinion i think if all people here in this earth will be given a chance to tryand taste "Lechong baboy", they will surely also love this food and i think that there will be a big chance that many foreigners and tourist will go visit our country because of the good taste of LECHONG baboy. As i know, many Filipino and other people, especially those rich people spend a big amount of money just to taste many kinds of food, which is good for their taste and they really enjoy eating the food, if the really like it. Sometimes they just go ask with the one who cooked it, about how to make that food,because they really like it.
But being practicality, if the only choice is "CRISPY PATA", i will also go with this food because of the reason PATA is also a part of the body of LECHONG BABOY that's why, it also have the same taste. In logic if i love LECHONG baboy it means i also love PATA because Pata is part of lechong baboy. I hope you get my point my friend.

Tahong na Tinola

2009-10-06T01:16:00.000-07:00

Tinolang tahong is a simple Pinoy way of cooking tahong or mussels.

The broth of tinolang tahong is very refreshing.

The best way to cook is first boil the water with the aromatics before adding the mussels. Should you prefer more broth then you have to add more water and little salt to taste. Lemongrass could be boiled with the water if you want an additional zest to the dish.

Overcooking will shrink the mussel meat therefore it is very important that is should be cooked until the shells had opened.

Ingredients:

1 kilo tahong, mussel
1 thumb size ginger, sliced into strips
1/2 head garlic, crushed
1 medium size onion, sliced
1 bundle kangkong tops, trimmed
2-3 pieces green sili
cooking oil

Procedure:

Wash mussels and place in a bowl, cover with water and let sit in for several hours to allow the mussels to expel dirt and discard water, wash and drain. In a wok or pan sauté garlic, ginger and onion. Pour 1 cup water and bring to a boil. Add mussels and allow water to boil once more and simmer until the shells start to open, now add inkangkong and green sili , simmer for another 2-3 minutes or until done. Serve hot.

Tapsilog

2009-10-02T12:45:00.000-07:00

Tapa is a meat viand typically made from thinly-sliced beef (tapang baka), and served with rice and egg in the much-loved tapsilog. It is marinated with a mildly sweet sauce, suited to the Pinoy palate, and is a favorite in eateries all over the country. Tapsilog composed of Tapa(beef),sinangag(Fried rice) and Itlog(Fried egg).

Filipinos never tire of tapsilog, Plus, by preparing this from your home, you guarantee freshness and top-quality ingredients compared to the store varieties. This viand can come in several ways — as lunch boxes, sandwiches, frozen bulk purchases, etc. — so you have a number of business options.

Ingredients:

1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick

Salt

Ground black pepper

Sugar

2 tbsp finely chopped garlic

1/2 tsp distilled white vinegar

Soy sauce (optional)

Vegetable oil

MSG (vetsin)

Getting Started

Use the meat pounder to tenderize and thin out the meat.
Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tbsp of soy sauce. Mix well.

Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.

You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with fried rice and egg.

Chef Macky’s CRISPY PATA

2009-10-01T01:31:00.000-07:00

This recipe is very easy but time-consuming although, it really is all worth it when you bite into the crispy goodness of the fat layer and tenderness of the meat.

6 pieces GARLIC CLOVES, crushed

15 pieces WHOLE PEPPERCORNS

4-5 pieces of BAY LEAVES, dried

300 ml SPRITE or 7-UP

2 tablespoons of BAKING SODA

2 pieces PORK HOCK (about 1 kilo each) cleaned and trimmed

enough water to cover

1/4 cup good quality FISH SAUCE (patis)

In a big pot, boil pork hocks with garlic, whole peppercorns, bay leaves and sprite or 7-up with enough water to cover the meat for 30 minutes. Add 2 tablespoons of baking soda and cover. Boil for 1 hour and 30 minutes or until pork hock meat is tender. Drain meat and score with a knife, brush with the fish sauce. Cool and wrap in cling film--freeze overnight. In the morning thaw in the refrigerator.

There are two ways of cooking the crispy pata. The first one which is the traditional way of cooking it is to deep-fry it in a big pot of oil (enough to submerge the meat). The oil should have a temperature of 350 degrees farenheit or higher. This is to make sure that the skin is crispy. If the temperature is lower than 350 degrees farenheit, the hock will not cook properly and will be soggy inside because the oil will seep through the meat. The deep frying will take 15 minutes.

The other way of cooking it, which is what I did with mine is to cook it in the broiler for 40 minutes. I prefer it this way because the oil will drip down from the meat making it less "sinful". I found out that cooking it this way also produces a crispy skin.

Rellenong Bangus

2009-09-30T04:53:00.000-07:00

This is a special dish because of the amount of work involved in cooking.

Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.

Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed.

Ingredients:

3 medium size bangus, prepared for relleno
3 small size potato, diced, parboiled
1 small size carrot, diced
3 pcs. egg, beaten
1/2 c. green peas
1/4 c. raisins
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
3 tbsp. kalamansi juice
1/4 c. soy sauce
salt and pepper
cooking oil

Cooking procedure:

Ask the fish monger to prepare/cut the bangus for relleno. Marinate the head and skin in a mixture of kalamansi juice, soy sauce and black pepper for 10-15 minutes. Poach fish meat, drain and let cool. De-boned and flaked fish meat, set aside. In a sauce pan, sauté garlic, onion add in flaked fish and 2 tbsp. soy sauce. Add carrot, potato, green peas, and raisin. Season with salt and pepper, and sauté for 2-3 minutes. Transfer mixture in a bowl and let cool. Add in beaten eggs to the mixture and mix well. Drain marinade off the fish skin and head. Using a spoon, stuff the marinated fish head and skin through the neck, with the filling mixture. Fry the stuffed bangus until golden brown.

Inihaw na isaw,adidas,ulo at iba pa.

2009-09-29T02:03:00.000-07:00

Ang sanitasyon o kalinisan ng mga pagkain na nabibili lang sa kalye ay ang tanging isyu na hinaharap ng bawat mamimili at nagbebenta. Kaya naman nagbibigay ang mga mananaliksik ng mga maaaring gawin upana mabawasan ang problema ng sanitasyon.

Dapat ay may ibang tao na nabibigay ng pagkain at kumukuha ng bayad para hindi mapunta ang mga dumi at mikrobyo na galing sa pera sa mga pagkaing ibinebenta.

Dapat rin ay laging naghuhugas ng kamay ang mga tindero at tindera. Ang mga nagluluto at naghahanda ng mga binebenta ay dapat walang kahit ano mang suot sa kamay dahil may posibilidad itong mahulog sa pagkain. Dapat rin na walang naninigarilyo malapit sa mga pagkain dahil nasasakop nito ang usok na dala ng sigarilyo.

Pagkaluto ng mga pagkain ay dapat na mayroong malinis na taguan, hindi yung nakabilad ito sa araw. Kung maaari ay bumili ng lang sila ng pinakamurang mantika para hindi ito paulit-ulit na ginagamit.

Tunay nga na napakaimportante ng kalinisan sa katawan ng nagbebenta dahil maaari tayong makakuha ng sakit sa kanila. Nararapat lang na bigyang pansin ito ng mga nagbebenta para sa ikabubuti ng lahat.

Chef Macky's Special Menu

2009-09-28T01:24:00.000-07:00

Food, glorious food! Where else in the world can you sample delectable and tempting delicacies if not in the exotic country of Philippines. It is hardly surprising that Filipino food is often labeled as somewhat strange but in its own way, a unique mixture of eastern and western cuisine. After all, with nearly 400 years of outside influences, the Philippine cuisine is a fascinating blend of Malay, Spanish and Chinese cultures. To the Filipinos, food is important as it is an integral part of local art and culture as well as communal existence.

Unlike its surrounding Asian counterparts that uses hot chilies liberally in their dishes, the Philippine cuisine is often labeled as bland and mild. This made Filipino dishes more suitable for those with sedate and sensitive taste buds. As with other Asian countries, rice is their staple food and will be served with most meals. To the Filipinos, simple cooking means fish of different sizes from the sea. They prefer their fish and other seafood such as crabs, shrimps and shellfish to be as fresh as possible. The freshness of the seafood is often complemented by sauces and spices. In fact, seafood is appreciated at its best when left uncooked - in a vinaigrette (kilawin) matrix, grilled (ihaw or inihaw), and sometimes stuffed with onions wrapped in banana leaf.

It is no secret that coconuts are used liberally in creating exotic Filipino dishes. Cooking meat and vegetables using coconut milk create dishes called guinatan. These dishes originated from the Malay side of the Filipino cuisine. Apart from that, coconuts are also great for creating mouth-watering desserts like bibingka (puddings made of ground rice, sugar and coconut milk, baked in a clay oven, topped with fresh, salted duck eggs) andmacapuno (thick dessert jam).

Recipe: Spicy Kielbasa Pasta

2009-09-26T03:51:00.000-07:00

There is very little prep work when using a smoked sausage and simple vegetables, and most ingredients are pantry staples! Also, it makes great lunch leftovers if you don't need to feed 4-6 people. For about 25-30 minutes including preparation time

Spicy Kielbasa Pasta

makes 4-6 servings depending on your appetite!
1 package low fat/turkey kielbasa or other smoked sausage.

4-6 servings pasta (I used spinach fettuncini here)

1/2 bunch of broccoli rabe

1 package pre-sliced cremini/baby bella mushrooms (less prep time!)
2 medium sized shallots
1 1/4-1/2 cups pasta sauce (homemade or store bought)
4 medium cloves of garlic
1/2 tablespoon crushed red pepper (less or more depending on how spicy you like it)
1 teaspoon dried basil or fresh if you have it on hand
dash of black pepper
1/2 tablespoon olive oil
1/2 cup parmesan cheese

Prep: Cut kielbasa into approximately 1/4-1/2 inch pieces on the bias. Trim ends off of broccoli rabe. Slice mushrooms if you bought whole ones instead of pre-sliced.

Cooking: While boiling water for pasta, heat a large pan to medium high and add kielbasa and shallots. Cook until they begin to brown. Add pasta to boiling water. Add broccoli rabe and mushrooms to saute pan and cook until tender. I always use the mushrooms, but mix up the other vegetable depending on availability and mood, so substitute what you prefer. In the past I've used asparagus, spinach, arugula and zucchini instead of the broccolie rabe. Add garlic, then pasta sauce and simmer with olive oil, red pepper, basil, and black pepper for a few minutes. Finally add parmesan cheese while cooking or simply shave it on top once you plate the dish. Serve over pasta. And if you're anything like me, have a glass of inexpensive red wine from Trader Joe's with your meal!

Pinakbet

2009-09-26T02:00:00.000-07:00

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago.

The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled. The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon,eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans.

3 oz. bitter melon (seeds removed and cut into 1/2-inch by 2-inch strips, then salted, set aside for 20 minutes, and rinsed)
1 lb. long eggplants, cut into 2-inch sections salt
10 whole okra, trimmed
5 oz. long beans, trimmed, cut into 3-inch lengths
5 quarter-sized pieces ginger
3 cloves garlic, slivered
1 med. onion, chopped
1 1/2 lbs. ripe tomatoes, chopped
4 tsp. Japanese soy sauce
1 1/2 cups fresh or frozen Lima beans

Brown the ginger, garlic, and onion. Add the tomatoes and cook for a few minutes. Add two cups of water and the remaining ingredients. Simmer vigorously for 20 minutes, stirring often. It's done when the liquid is thick and the vegetables are tender. Add salt if necessary, remove the ginger, and serve.

Thai foods

2009-09-26T01:29:00.000-07:00

Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter (optional).

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries.

Awiting pang-Almusal

2009-09-25T15:43:00.000-07:00

Vegetable

2009-09-25T13:16:00.000-07:00

When we say the word "vegetable" we're usually referring to the part of a plant that's eaten.

This can be confusing since each culture prepares its food in unique ways, often including the part of a plant another won't. It's sometimes easier to think of vegetables as any part of a plant people can eat.

Even that simple definition can be confusing because mushrooms are thought by many to be vegetables but are actually Fungi.

We also need to point out that even though seeds, herbs, spices, grains, fruits and nuts are edible, they are not considered vegetables. As you can see, vegetables can be tricky to categorize.

This page includes edible plants that may not be true vegetables because there are so many exceptions to their classification.

Mga sari-saring Pagkaing Pinoy

2009-09-25T12:49:00.000-07:00