Friday, December 5, 2014

Pork and Mushroom Adobo



Pork and Mushroom Adobo may not be new but I have to try it. Every time I visited supermarkets and groceries here in Australia I am always overwhelm with the availability of mushroom in the fresh vegetable sections. I like mushrooms and I have been picking some of it every time or most of my visits. I usually end up thinking what to cook out of them. Below is the list of some of the mushroom dish that I have cooked all these years, click link to check them out.



Vegetrable Stir Fry, Oyster Mushroom

Oxtail with Mushroom Sauce

T-Bone Steak with Mushroom and Oyster Sauce

Chicken with Mushroom Sauce

Pork Chop with Mushroom Sauce

Egg Noodles with Mushroom

Asparagus and Mushroom Spaghetti in White Sauce

Mushroom with Dried Fish Fettuccine Carbonara

Fettuccine with Mushroom and Mushroom Sauce

Mushroom Sotanghon Noodle Soup

Adobong Kabute

Mushroom and Tofu Pinoy Bistek Style

Pinoy Garlic Mushroom






Today I had this beautiful button mushrooms, I just can’t think of anything to cook it, in the end I cooked it the mushroom adobo style with some pork belly.






Here is the recipe of my version of Pork and Mushroom Adobo.





Ingredients:



1/2 kilo pork belly, cut into large cubes

100 grams fresh whole button mushrooms

1/2 head garlic, peeled, crushed, chopped

3-4 pieces bay leaf

1-2 tsp. crushed peppercorns

1/4 cup dark soy sauce

1/4 cup white vinegar

salt






Cooking procedure:



Place the pork in a sauce pan, add all the ingredients except the mushroom and salt. Pour enough water to cover at about 2 inches over the pork line. Bring to a boil and simmer for 30 to 45 minutes or until the pork are tender, add more water as necessary. When the liquid is reduce to about half add in the mushrooms and continue to cook for 5 to 10 minutes until the liquid is reduced to an oily sauce, correct saltiness if required. Serve hot with a lot of rice.













Sunday, November 30, 2014

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay



Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay. Today I got some malungay leaves at the Rapid Creek Sunday Market. I was thinking of having a fish soup with malungay lunch, but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice. The resultant lugaw dish went great using risotto rice for my Fish Lugaw with Malungay but an equal parts of ordinary rice and glutinous rice should work fine, if risotto rice is not available. I have used the rice ratio on my other lugaw dish, click list below to see the recipe.



Oxtail Lugaw

Lugaw, Beef Cheeks and Tripe Combination

Beef Cheeks Lugaw

Chicken Arroz Caldo with Bacon

Goto, Beef Tripe Lugaw

Arroz Caldo

Seafood Lugaw

Special Lugaw, Special Pinoy Congee






Below is the recipe of my Fish Lugaw with Malungay a Pinoy version of Fish Risotto with Malungay.








Ingredients:



2 slices tanguigue, cut into large cubes

1/2 kilo risotto rice

1 big bowl malungay leaves

1head garlic, peeled, crushed, chopped

2-3 thumb size, ginger, skinned, cut into thin strips

1 medium size onion, peeled, chopped

1/2 cup fish sauce

salt and pepper

cooking oil








Cooking procedure:



Wash the risotto rice and keep aside. Using a medium sauce pan and generous amount of cooking oil, stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the fish and fish sauce and some pepper, stir cook for 2 to 3 minutes. Remove the fish from the sauce pan and keep aside. Then add in the risotto rice and stir cook for another 3 to 5 minutes, then add in about 1 to 1 1/2 liter of water. Bring to a boil and simmer for 20 to 25 minutes, stirring every now and then, add more water as necessary. Add in the malungay leaves and season with salt and pepper to taste, cook for another 5 to10 minutes or until the rice are cooked with smooth texture and the malungay leaves are just cooked. Now add in the fish and cook for another minute. Serve garnished with the fried garlic and with lemon or kalamansi.
























Wednesday, November 26, 2014

Fried Tanguigue Steak with Tomato Onion Chili Relish



Fried Tanguigue Steak with Tomato Onion Chili Relish. A lunch of fried fish served with chopped tomatoes and onion, and some chilies if you could stand the heat plus real fish sauce, eating using your hand. Would that make you drool?








Today I had a similar lunch, Fried Tanguigue Steak with Tomato Onion Chili Relish, and yes I ate with my hands, how good was that. Believe me it was a great lunch.



See other similar dish;



Fried Pork Chop with Tomato Onion Chili Relish

Pinoy Fried Pork Chop

Crispy Fried Buntot ng Tanguigue

Lechon Kawali

Fried Fish with Pinoy Mango Avocado Salsa

Fried Surgeon Fish with Green Mango and Pineapple Salsa

Crispy Fried Pla-Pla, Tilapia

Crispy Fried Fish

Fried Fish, Pritong Alumahan

Tanguige Steak

Crispy Fried Espada

Crispy Fried Dilis, Deep Fried Fresh Anchovies






Here is the recipe on how I made this great lunch of Fried Tanguigue Steak with Tomato Onion Chili Relish.





Ingredients:



2 to 3 pieces tanguigue steak/slices

2 large size tomatoes, diced

1 small size onion, peeled, diced

2 red/green chili, sliced, optional

fish sauce

salt

pepper

cooking oil






Cooking procedure:



In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the tanguigue slices on both side, keep aside for about 10 to 15 minutes. Heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the tanguigue slices for 3 to 6 minutes, defending on the tanguigue slices thickness, then turn the tanguigue slices on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.






































Monday, November 24, 2014

Fettuccine with Mushroom and Mushroom Sauce



Fettuccine with Mushroom and Mushroom Sauce. I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans. I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish.






Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce, using Campbell’s Condense Cream of Mushroom Soup in cans, try it.






Ingredients:



500 grams fettuccine cooked as per package directions

150 grams fresh button mushrooms, sliced

150 grams fresh oyster mushrooms, coarsely shredded

150 grams fresh shimeji mushrooms, loosen from cluster

2 big cans Campbell’s Condense Cream of Mushroom Soup

1/2 head garlic chopped

1 medium size onion, chopped

2-3 tbsp. parsley flakes

1/2 block cheddar cheese, grated

fried chopped garlic

parmesan cheese

salt and pepper

chili flakes

olive oil








Cooking procedure:





In a large deep frying pan heat olive oil, add in garlic and onion and stir cook until fragrant. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the parsley salt and pepper to taste and continue to stir cook for 2 to 3 minutes until the mushroom start to render its juices. Add in the Campbell’s Condense Cream of Mushroom Soup, about 1 cup of water and the cheddar cheese, stirring occasionally cook for another 5 to 8 minutes and until the sauce is smoothly blended. Toss in the cooked spaghetti and continue to cook for 2 to 3 minutes. Serve with cheddar cheese, fried garlic and chili flake garnish.





See other similar pasta recipes:



Mushroom with Dried Fish Fettuccine Carbonara

Pinoy Carbonara, Carbonara Pinoy Style

Tuna Carbonara

Pinoy Seafood Carbonara

Asparagus and Mushroom Spaghetti in White Sauce

Spaghetti with Clam and Shrimp in White Sauce

Spaghetti with Halaan




























Saturday, November 22, 2014

Braised Pork Belly with Pineapple



Braised Pork Belly with Pineapple. Sweet braised dishes have become regular to OPC. The dish come in many versions but they are almost similar with the use of common ingredients. Click the link of the list below to check out some of the pork and beef braised dishes that we had.



Braised Pork Belly and Quail Egg

Braised Pork and Tofu with Black Fungus

Braised Pork Leg with Tausi

Asado Bulalo, Beef Shank Asado

Braised Pork Knuckles and Tofu with Black Beans

Beef Pares

Pata with Coke, Pork Leg Braised with Coke

Pata Tim

Braised Pork Leg with Hoisin Sauce

Pork Spareribs With Tausi

Mango Beer Braised Beef Spare Ribs

Beef Asado, Braised Beef

Asado Bulalo, Beef Shank Asado

Braised Beef

Beef Pares



Today’s Braised Pork Belly with Pineapple is also similar except with the addition of pineapple slices.






Here is the recipe on my Braised Pork Belly with Pineapple





Ingredients:



1/2 kilo pork belly, pork rasher

1 small can pineapple slices in syrup

1 head garlic, crushed

1/4 cup soy sauce

1/4 cup oyster sauce

1-2 tbsp. brown sugar

2-3 pcs. star anise

2-3 pcs. bay leaf

1/2 tsp. ground peppercorns

1/4 cup cornstarch

salt






Cooking procedure:



If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 to 4 cups of water, add in the soy sauce, oyster sauce, star anise, garlic, sugar, ground, ground peppercorns, bay leaf and the pineapple slice including the syrup. Bring to a boil and simmer for 45 to 60 minutes or until the pork are tender and pork skin turned to jelly like softness. Add more water if necessary. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Correct saltiness if required. Serve with steamed rice.


































Tuesday, November 18, 2014

Braised Pork and Tofu with Black Fungus



Braised Pork and Tofu with Black Fungus. I had a pack of fresh black fungi in my ref. which was sitting for some time. It did take a few days before I could think of what to cook out of it. We Pinoy are more familiar with the dried ones called “Tenga’n Daga” which literally means rat ear. Black fungus or would it be fungi are usually used in cooking pansit, the more popular one is Cebu’s Bam-i.






On today’s dish, Braised Pork and Tofu with Black Fungus, I simply braised the whole black fungi together with pork and fried tofu with some soy sauce, oyster sauce and Hoisin sauce with some star anise to pump up the aroma. This is done by simmering at low heat for about an hour and a half.






Here is the recipe of my Braised Pork and Tofu with Black Fungus.








Ingredients:



250 grams pork belly cut into large cubes

1 big block, firm tofu, cut into rectangles, fried and cut into cubes

100 grams fresh black fungus

1/2 head garlic, peeled, crushed

2-3 pcs. bay leaf

2-3 pieces star anise

1/4 cup soy sauce

2 tbsp. Hoisin sauce

1/4 cup oyster sauce

2-3 tbsp. brown sugar

1 tsp. ground peppercorns

1/4 cup cornstarch

salt

cooking oil

3-4 boiled egg, shelled








Cooking procedure:



Place the pork, fried tofu, garlic, ground peppercorns, bay leaf, star anise, soy sauce and black fungi in a medium size sauce pan. Add enough water to about 2 inches above the meat line. Bring to a boil and simmer for 1 to 1 1/2 hour at low to medium heat, add more water as necessary. Now add in the boiled eggs, oyster sauce, Hoisin sauce and sugar, continue to simmer for another 5 to 10 minutes or until the liquid I reduced to about half. Correct saltiness if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water, cook for about a minute more. Serve hot.














Monday, November 17, 2014

Pork and Ampalaya with Oyster Sauce



Pork and Ampalaya with Oyster Sauce. This is an old recipe my Beef and Ampalaya with Oyster Sauce is one of the very first dish that I have posted when I was starting this Pinoy Food Blog. I do have also a chicken version of the dish, Chicken and Ampalaya with Oyster Sauce. I love this dish it is easy to cook and you cannot go wrong. I am am sure you will love it as well, not of course you do not like ampalaya.






As I said cooking is easy, and it is also very quick. For the pork used tenderloin, cut in thin strips and marinated with soy sauce, cornstarch and ground peppercorns. Cooking mostly require stir frying.






Here is the recipe of my Pork and Ampalaya with Oyster Sauce.





Ingredients:



1 medium size pork tenderloin, about 1/2 kilo, sliced into strips

1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise

1 small size onion, peeled, chopped

1/2 head garlic, peeled, crushed, chopped

1/4 cup soy sauce

1/4 cup oyster sauce

1/3 cup cornstarch

1 tsp. ground peppercorns

salt

cooking oil








Cooking procedure:





Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry the pork in batches until color changes to brown and start to sizzle, set aside. Using the same wok sauté garlic and onion until fragrant. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked. Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required. Serve hot with a lot of rice.