Christmas is over! Sadly it was a rainy christmas eve in the Philippines because of the typhoon and there was no way to go outside to see the fireworks display or community outdoor party. Pretty much the only way and the best option is to stay in bed wearing your holiday sweater. And not to have a dull night, you go with a movie marathon after that traditional Filipino noche buena with your family. And guess what? The next day when you woke up, you stepped on the scale and you were surprised because you gained 3 lbs. Congratulations! Or Is it too late to say I'm sorry? Well, majority of us don't really care like bear. Noche Buena food like menudo, adobo, pasta and buko pandan are simply irresistable. Definitely these are all filipino food with spanish and american influence. And you know what made me happy? They were all on our table last christmas eve. And what is wow about that? I was the one who cooked for my family and I have recipes to share to you. Oh! You're welcome.
It's my first time to blog about one of my favorite hobbies which is to cook. Somewhat the main reason why I'm doing this not only because I really love blogging but also to share to the world the savory filipino food. Wherever you are. Hope you like it!
MENUDO
1 Kilo Pork Meat (cut into chunks)
1/2 Kilo Pork Liver (cut into chunks)
Oyster Sauce
Soy Sauce
Fish Sauce
Calamansi(Philippine Lime) Juice
Black Pepper
Margarine
Vegetable Oil
Garlic(crushed)
Onion(chopped)
4 Potatoes (cut into chunks)
1 cup Green Peas
1 cup Garbanzos(ChickPeas)
230 Grams Tomato Sauce
Water
Tomato Paste
Bell Pepper(cut into chunks)
Raisin
Salt
Make sure to wash all the meats. Marinate the pork meat and pork liver in a separate bowls. Put 1 tbsp oyster sauce, 1 tbsp fish sauce, 3 tbsp soy sauce, 3 tbsp calamansi(Philippine Lime) and 1/2 tbsp black pepper in each bowl. Mix it altogether and leave it for 5 minutes. Heat the pot. Add 3 tbsp vegetable oil and 3 tbsp margarine. Saute crushed 1 tbsp garlic and 1tbsp onion. Add the marinated pork meat and liver. Stir it occasionally until aromatic. Cook it for about 3 to 5 minutes. Then add potatoes, garbanzos(chickpeas), green peas, 1 cup of raisin and bell pepper. Add 2 tbsp tomato paste, 230 grams tomato sauce and 3 cups of water. Stir it and bring to boil. Lower heat, cover and cook it again for about 25 to 30 minutes or until pork is tender. Season with salt and pepper to taste. Finally, serve it hot. Good for 5-7 person.
CHICKEN ADOBO WITH PINEAPPLE
1 Kilo Chicken Meat
Garlic(crushed)
Oyster Sauce
Soy Sauce
Vinegar
Salt
Black Pepper
Pineapple Juice
Pineapple Chunks
Margarine
Vegetable Oil
Thyme
Rosemary
Make sure to wash the chicken meat. Put it in a bowl and start to marinate. Add 1 tbsp crushed garlic, 1 tbsp oyster sauce, 1/2 tbsp salt, 1 cup soy sauce, 1 tbsp black pepper, 1 cup vinegar and 1 cup pineapple juice. Mix it altogether and leave it for 10 minutes. Heat the pot. Add 3 tbsp vegetable oil and 3 tbsp margarine. Add the marinated chicken meat only not the sauce. Cook it for about 3 to 5 minutes. Stir occasionally until it slightly turns brown. Add 1 cup of pineapple chunks and the marinade. Stir it and bring to boil. Lower heat, cover and cook it again for roughly 20 minutes or until the meat is tender. Season it with thyme and rosemary to taste. Serve hot. Good for 5-7 person.
FILIPINO SWEET PASTA MEATBALLS
1 Kg Angel Hair Pasta
1 Kilo Ground Pork Meat
1 Egg
Bread Crumbs
Onion(chopped)
Salt
Ground Pepper
Garlic Powder
Garlic(crushed)
500 Grams Hotdog(cut into chunks)
Black Olives(chopped)
Water
Thyme
Rosemary
1 Kg Pasta Sauce
Pomace Oil
Vegetable Oil
1 cup water
Parmesan Cheese
Boil 6 liters of water. Add 1 tbsp salt. Add 1 kg Angel Hair Pasta into rapidly boiling water. Cook uncovered and maintain water at a rolling boil. Stir occasionally to prevent pasta from sticking together. Cook for 8-10 minutes or until tender-"Al Dente". Rinse with tap water and drain immediately. Set it aside. Now, it's time to create meatballs. Make sure to wash the ground meat. Put it in a bowl. Add 1 egg, 1/2 cup bread crumbs, 1/2 cup onion, 1/2 tbsp salt, 1/2 tbsp ground pepper, 1/2 tbsp garlic powder. Mix it altogether. Get 1 tbsp of the meat mixture and gently roll between your hands to form meat balls. Continue forming until all the meat is used. Once done start to heat a large frying pan with vegetable oil over medium heat. Fry the meat balls until they turn into slightly golden brown. About 5-7 minutes. Set aside. Heat the same pan with 5 tbsp pomace oil over medium heat. Saute 5 tbsp onion and 5 tbsp garlic. Add fried meat balls, hotdog chunks, 1 cup black olives, 1/2 tbsp thyme, 1/2 tbsp rosemary. Stir fry for about 5-7 minutes. Add 1/2 tbsp salt and pour 1 kg spaghetti sauce. Let boil for about 10-12 minutes. Add the cooked pasta. Mix it altogether and cook it again for about 3-5 minutes. Serve it hot with a sprinkle of parmesan and a drizzle of pomace oil. Good for 7-10 person.
BUKO PANDAN
Shredded Coconut
250 ml All-Purpose Cream
300 ml Sweetened Condensed Creamer
Pandan flavor essence
90 g of Filipino Gelatin(Gulaman)
Water
Let's make gulaman first. Dissolve the mixture in 410 ml water. Bring to a boil while stirring constantly. Pour into mold and let cool to set for about 45 minutes. Slice the gelatin into chunks. Put it in a container. Add the shredded coconut(5 coconuts were used here). Add the condensed milk and all-purpose cream. Add 1 drop of pandan flavor essence. Mix it altogether. Chill it overnight. Good for 5-7 person.
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