PINOY BARBEQUE SPARERIBS

Pinoy Style Barbecued Spareribs Recipe, Tender and juicy slabs of pork spareribs coated in sweet barbecue sauce grilled to perfection

Preparation Time: 00:05 plus time for marinating meat
Cooking Time: 00:45
Servings: 10

Pinoy Style Barbecued Spareribs Ingredients:

• 1 1/2 kg pork spareribs in 2 slabs

Rub:

• 1 1/2 tbsp MAGGI Magic Sarap
• crushed black pepper
• 2 tbsp calamansi juice
• Barbecue Sauce:
• 1 tbsp cooking oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 cup tomato sauce
• 1/2 cup MAGGI Chilli Sauce
• 2 tbsp MAGGI Savor Classic
• 1/3 cup sugar
• 1/4 cup vinegar

Pinoy Style Barbecued Spareribs Cooking Instructions:

· Rub spareribs with MAGGI Magic Sarap, black pepper, and calamansi juice. Set aside to marinate overnight.

For the sauce:

· Heat oil in saucepan; saute onion and garlic for 5 min. Add the rest of the ingredients and simmer gently, partially covered, until the sauce thickens, about 10 min.

· Boil marinated spareribs in water for about 30 min. or until fork tender. Grill 4-6 inches over live charcoal, brushing ribs with cooked sauce until golden.

· Cut slabs into single-rib pcs and serve with remaining sauce.

NUTRITIONAL CONTENT:

Calories:488
Carbohydrates (g):7
Protein (g):22
Fats (g):41

Good to Know:

Boiling and grilling are healthful cooking techniques that use very little fat in cooking thus could help lower the fat content of the dish.

Good to Remember:

Serve barbecues with sidings of grilled corn and fresh salad to include source of fiber in your diet.

PATA TIM RECIPE

Pata Tim Ingredients

Pata Tim Recipe is a popular braised pork leg dish similar to paksiw na pata with out the vinegar.

• 1 kilo pork’s leg (pata)
• 1/4 cup soy sauce
• 3/4 cup pineapple juice
• 3/4 cup oyster sauce
• 5 cloves garlic; crushed
• 1 tablespoon rice wine
• 1 tablespoon pepper corns
• 1 red onion; chopped
• 3 bay leaves
• Lettuce (fried in 2 minutes)

Pata Tim Sauce Ingredients:

• 1 cup broth of pata
• 5 tablespoons cornstarch
• Salt to taste

Pata Tim Cooking Instructions:

• In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat is tender.
• Add hot water if necessary to replace the evaporated liquid.
• Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
• Place lettuce in a platter. Put the pata over the lettuce. Set aside.

Pata Tim Sauce Cooking Instructions:

• In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
• Pour the sauce on top of the pata. Serve hot!

Cooking Tip:
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

PINOY KALAMARES

Filipino Calamares is one of the Philippines most famous dishes, either with rice or with ice cold beer, as pulutan that is. It is also one of the easier Filipino dishes to cook. Perhaps this explains the increasing popularity of street vendors selling calamares nowadays.

Serves 5 to 6 person
Preparation time: 20 to 30 mins.
Cooking time: 20 to 25 mins

Filipino Calamares Ingredients:

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• 5 pcs calamansi (lime) or 1 pc lemon
• Salt
• Pepper

Filipino Calamares Cooking Instructions:

• Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
• Slice squid into ½ inch rings. Marinate in calamansi juice for about 15 minutes.
• Dip squid rings in egg whites, then dredge in flour.
• Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
• Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
• Serve with Garlic Mayonnaise Dip as an appetizer.

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

· 1/4 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, potatoes and raisins. Boil of another 2 minutes.

· Salt and pepper to taste.

· Serve hot with white rice.

POCHERO RECIPE

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.

Estimated cooking time: 1 hour and 20 minutes

Makes 6 Servings

Pochero Ingredients:

• 1 cup dried  chickpeas
• 1 (3 lb) chicken, cut in serving size pieces
• 1 lb pork, cut in large cubes
• 2 chorizo sausage, cut into 1″ pieces
• 1 large onion, sliced
• 4 teaspoons salt
• 1 teaspoon whole black peppercorns
• 4 tablespoons oil
• 10 cloves garlic, finely chopped
• 1 medium onion, finely chopped

• 2 ripe tomatoes, , peeled and diced or1 small can whole tomatoes
• 1 lb sweet potatoes, peeled and cut into chunks
• 1 bok choy, cut acrossin 2″ sections
• 8 green onions, cut in 2″ lengths

Pochero Cooking Instructions:

• Wash chick peas and soak overnight (or use a can of Garbanzo beans).
• In one pan put in the chick peas chicken, pork, chorizo and add water to cover.
• Add sliced onion, salt& peppercorns, bring to a boil.
• Reduce heat and simmer until meats and chick peas are almost tender.
• In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
• Add tomatoes and cook to a pulp.
• Add meats, stock& sweet potatoes.
• Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
• Serve broth as soup and the meats& vegetables as a separate course.

CHICKEN INASAL RECIPE

Preparation & marinating: 6 hours to overnight

Estimated cooking time: 40 minutes

Chicken Inasal Ingredients:

· 2 Chickens (free range if available)

· 3/4 cup Filipino vinegar

· 1/4 cup Garlic finely minced

· 2 stalks Lemon grass optional

· Salt

· Annatto oil (see notes below)

· Wooden skewers

· Spiced vinegar

Additional Ingredients Instructions:

• 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them

• 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
• 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
• achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
• thick wooden skewers, soaked for 1 hour in water prior to cooking
• Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers.

Chicken Inasal Cooking Instructions:

• Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
• Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
• Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
• Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

Variations:

• Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
• If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.

BOPIS RECIPE

Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.

Bopis is a uniquely Filipino dish traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.

Like most traditional recipes, there is no definite recipe for Bopis. But there are certain ingredients that is basic, namely garlic, onions, soy sauce and sugar. For some reason, a lot of Filipino dishes have sugar in them. A green chili pepper is also commonly used as garnish.

Estimated cooking time: 1 hour 30 minutes

Bopis Ingredients:

• 1 kg. pork heart
• 1 kg. pork lung
• 1 whole garlic

• 1 large onion
• I red bell pepper
• 3 siling labuyo (hot pepper) (optional)
• 1/2 cup vinegar
• 1 pack amatto (atsuete)
• 1 tsp. black ground pepper
• 2 tsp. cooking oil
• Salt or patis for taste

Bopis Cooking Instructions:

· Rinse pork heart and lung and boil on low to medium heat for

approximately 30 to 45 minutes and until tender (poke the heart with

a fork or a knife – if the fork or knife no longer stick inside the meat,

the meat is tender)

· Chop pork heart and lung into cubes

Prepare other ingredients:
- Garlic – minced
- Onion – cubed
- Bell pepper – cubed

· On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart

• Add salt or patis to taste
• Add amatto or atsuete and sautee
• Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
• Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)
• Add bell pepper and siling labuyo (hot pepper — optional)

SISIG’ PINOY’S RECIPE

 

Sisig Recipe, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Estimated cooking time: 3 to 4 hours

 

Sisig Ingredients:

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste

 

Sisig Cooking Instructions:

· Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

· Drain and cool to room temperature.

· Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.

· Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

· Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

· Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

· Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

KARE-KARE RECIPE

Kare Kare is beef and or ox tail in peanut sauce.
Estimated cooking time: 2 hours

Kare Kare Ingredients:

·    1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

·    1/2 kilo oxtail, cut 2 inch long

·    3 cups of peanut butter

·    1/4 cup grounded toasted rice

·    1/2 cup cooked bagoong alamang (anchovies)

·    2 pieces onions, diced

·    2 heads of garlic, minced

·    4 tablespoons atsuete oil

·    4 pieces eggplant, sliced 1 inch thick

·    1 bundle Pechay (Bok choy) cut into 2 pieces

·    1 bundle of sitaw (string beans) cut to 2″ long

·    1 banana bud, cut similar to eggplant slices, blanch in boiling water

·    1/2 cup oil

·    8 cups of water

·    Salt to taste

Kare Kare Cooking Instructions:

·    In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

·    In a big pan or wok, heat oil and atsuete oil.

·    Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

·    Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

·    Serve with bagoong on the side and hot plain rice.

IGADO’ PINOYS RECIPE

Igado Recipe is an authentic Filipino Ilocano dish. Igado is like Menudo , ilocano style. Different barrios cook their Igado in many ways. Some nearly looks like a menudo while some you can’t even connect to the original dish. Basically, it has small cuts of pork, beef or chicken, liver, bell pepper, garlic, etc.

Igado Ingredients:

• 500g. pork, thinly sliced (kasim or pigue)
  
• 150g. liver, thinly sliced
  
• 1/4 k. heart and kidney, slice thinly, if available
  
• 1 tbsp. vinegar
  
• ¼ cup soy sauce
  
• ¼ cup crushed garlic
  
• 2 tbsp. cooking oil
  
• 2 tbsp. chopped garlic
  
• 1 large onion, chopped
  
• 1 tomato, chopped
  
• 1 medium red bell pepper, cubed
  
• 1 medium green bell pepper, cubed
  
• ½ cup green peas
  
• 2 8g. MAGGI MAGIC SARAP
  
• 1½ tsp. peppercorns

Igado Cooking Instructions:

• Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes.
• Heat oil and sauté chopped garlic, onion and tomatoes until wilted.
  
• Stir in marinated meat and bring to a boil without stirring.
  
• Lower the heat and continue simmering until pork is tender or about 20 minutes.
  
• Add bell peppers and green peas.
  
• Season with MAGGI MAGIC SARAP and peppercorns. Serve hot.

FILIPINO PORK DINUGUAN (PORK BLOOD STEW)

FILIPINO PORK DINUGUAN

Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.

Due to the offal it is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Filipino rice cake called puto.

Estimated cooking time: 1 hour and 30 minutes

Pork Dinuguan Ingredients:

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. of pig’s blood

• 3 chili peppers (siling haba)
• 1 head of garlic, crushed and minced
• 1 thumb-sized piece of ginger, minced
• 3 onions, halved and sliced thinly
• 1 pouch of sinigang mix good for 1 liter of broth
• 1 bay leaf
• salt
• pepper (optional)
• 1 tbsp. of cooking oil

Pork Dinuguan Cooking Instructions:

·    Refrigerate the pig’s blood until needed.

·    Heat a heavy casserole.

·    Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.

·    Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.

·    Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.

·    Season with salt and pepper, if using.

·    Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.

·    Add more water, a little at a time, if the liquid dries up before the pork is cooked.

·    Meanwhile, minced the liver.

·    Season with a little salt.

·    When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.

·    Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.

·    Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.

·    Add more salt if necessary.
Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.

PORK MENUDO RECIPE

·    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

·    1/4 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, potatoes and raisins. Boil of another 2 minutes.

·    Salt and pepper to taste.

·    Serve hot with white rice.

BEEF KALDERETA OR GOAT (KAMBING)

Beef Kaldereta Ingredients:

·    1 kilo beef, cut into chunks

·    1 big can (350g) liver spread or ground liver

·    5 onions, minced

·    5 cloves garlic, minced

·    6 tomatoes, sliced

·    1 cup tomato sauce

·    3 green peppers, diced

·    3 red peppers, diced

·    4 pieces hot chilli peppers, minced

·    3/4 cup grated cheese

·    2 cups beef stock or water

·    1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

·    In a casserole, sautey: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

·    Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

·    Add cheese and olives (optional) and continue to simmer until the sauce thickens.

·    Serve with plain rice

Cooking Tips:

·    Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

·    For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions: 1 kg of beef). The onions will serve as water to the dish.