Pininyahang Manok (Pineapple Chicken) Recipe

This is another one of my favorite filipino recipes. The sweet pineapple flavor along with coconut milk has a very splendid taste. This recipe is mostly cooked in times of feasts or celebrations. Here is a recipe that I have prepared for all you who want to know how to cook Pininyahang manok (pineapple chicken).

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 whole chicken, cut into serving pieces
• 2 white onions, sliced thinly
• 4 tomatoes, chopped
• 3 cups of fresh pineapple, chopped
• patis (fish sauce)
• 1 cup of coconut milk
• 4 tablespoons of vegetable cooking oil

Procedure:

• Place vegetable oil in casserole. While the heat is up, put the chicken one by one and cook for a few minutes until brown.
• Add onions and tomatoes until they soften.
• Add fish sauce and simmer for 40 minutes or wait until the sauce is thick and creamy, then turn up the heat and pour the coconut milk. Simmer for a few more minutes then serve.

Enjoy this recipe and please comment for any more suggestions

pig blood stew

This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork belly meat and pork entrails, my version should make the not-too-adventurous less squeamish. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment.

I am reminded of a British cookbook author who, during an extensive trip to Japan, became so enamoured of Japanese cuisine (yes, raw fish and raw fish eggs mostly) that he ended up devoting an entire section in his book about Japanese food and encouraging his fellow Britons to try it first before deciding that it was no good.

I should be saying the same about dinuguan.

The blood of freshly-slaughtered pig is available in local wet markets. In Antipolo where we live, the butcher gives it for free with the purchase of meat.

masarap kumain

Sinigang na Sugpo Serves: 8
Ingredients:	10 cups water 2 pieces onion quartered 4 pieces tomatoes, seeded and quartered 2 pieces daikon (peeled and sliced diagonally into discs) 12 pieces long beans (sitaw), cut into 2-inch lengths 4 pieces green chili peppers (sili) 35 ounces prawns or shrimps, trimmed 14 ounces spinach or Asian watercress (kangkong) 1 pouch (1.76 ounces) Mama Sita's Sinigang (Tamarid Seasoning) Mix
Cooking Method:	Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.
Kinilaw Kinilaw is a method of cooking nearly anything that is alive and fresh not with fire but with vinegar. Crustaceans may be used, or mollusks, vegetables, fruits, flowers, insects, and even meat. The abundance of food available, the ecology of each region and the understanding and appreciation of readily available materials make eating kinilaw a widely exhilarating experience. Its raw ingredients may range from the commonplace (mackerel, grouper, sailfish, red snapper fillets or venison) to the exotic (spider conch, sea cucumber, the larvae of the coconut beetle or sea anemone).
Ingredients:	1 piece ox-tongue, thoroughly cleaned and sliced Lea and Perrins sauce salt and pepper 10 pieces calamansi 3 cloves garlic, crushed 2 medium onion, sliced 1 can (12 ounces) Cream of Mushroom soup button mushrooms button olives 4 tablespoons butter 1/4 cup grated cheese
Cooking Method:	Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.
Igado
Ingredients:	1/4 pound each pork tenderloin, liver, heart and kidney 2 tablespoons green peas salt to taste 1/2 cup iloco vinegar 1/2 cup soy sauce 1/4 cup bell pepper 1 tablespoon garlic
Cooking Method:	Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

Homemade Longganisa Lucban

Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain.

This is a fresh homemade version that doesn’t involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

my lecheflan

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil. Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top

ginataang manok_chickenstew in coconut milk

Ingredients:

1/2 kilo chicken wings (manok)

1 lata coconut Milk (gata)

Ginger (luya)

2 Cups water (tubig)

1/8 cup Oil (mantika)

2 Potato cut in 4 cubes (patatas)

Peppercorn (Paminta buo)

1 Onion (sibuyas 1/2 kung malaki ang sibuyas)

3 Garlic (3 butil ng bawang)

1 Tbsp chicken powder (1 kutsara chicken powder)

Salt (Asin)

Cooking Instructions:

1. Wash the chicken, then set aside. (Linisin/hugasan ang Manok at ilagay sa isang tabi.)

2. Pour oil in wok or pot then add garlic, onion and ginger until golden brown. (Ibuhos ang mantika sa kawali at ihulog ang bawang, sibuyas at luya. papulahin.)

3. Add the chicken and stir until golder brown. (Isahog ang manok, igisa hanggang maluto ng konti.)

4. Add water, 1/2 can of coconut milk at let it simmer for 20 mins. in medium fire.(Dagdagan ng tubig at kalahating lata ng gata at pakuluin ng 20 minuto).

5. Add the potato and chicken powder and let it simmer again. (Bago maluto ang manok, isahog ang patatas at chicken powder. pakuluin hangang lumambot ang patas at manok.)

6. When the chicken and potato is cooked, pour the remaining 1/2 can of Coconut Milk, simmer for atleast 5 mins. then add salt to taste. (pag luto na, ibuhos ang natirang kalahating lata ng gata at pakuluin ng limang minuto. lagyan ng asin at tikman kung pwede na sa inyonh panlasa.)

5. Serve hot. (Ihain ng mainit.)

sisig....

Ingredients
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


METHOD

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.