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Thread: Share Your Recipes!

  1. #11

    Re: Share Your Recipes!

    Bchoter, house parties are the specialty of Kid Cubao. His house is now called HOTNESS along Aurora Boulevard. I daresay the dishes there are tastier than anything listed here so far... ;D

  2. #12

    Re: Share Your Recipes!

    Beer and braising, really good combination, especially when there is good beef brisket involved.

  3. #13

    Re: Share Your Recipes!

    Here's an easy beer beef stew for the holidays if you want to impress the would-be in-laws. Just make sure the people you are serving do not have beer issues. Beer leaves a very distinct flavor when used in cooking, unlike wine, vodka or other forms of the good stuff.


    1 to 1 1/4 kilo beef brisket or beef chuck, chopped into stew cubes about a cubic inch and a half or so

    This first set of vegetables should be diced slightly smaller (no more than a cubic inch or so) than the beef:

    1 large celery stalk, diced
    1 medium carrot, peeled and diced
    1 medium radish, peeled and diced
    1 large purple onion, diced
    2 large ripe tomatoes, diced

    The following should be diced as close to the size of the beef as possible:

    2 large dark brown potatoes, peeled and diced
    1 large carrot, peeled and diced

    1/2 cup frozen green peas
    350 ml of pale beer (one bottle of San Miguel Pale Pilsen of course)
    3/4 cup tap water
    2 tablespoons vegetable oil
    1 tablespoon butter
    1 tablespoon course salt
    1/4 tablespoon mill ground black pepper
    2 tablespoons Lea and Perrins Worcestershire sauce
    2 tablespoons A1 steak sauce
    1 tablespoon Dijon mustard
    1 teaspoon dried and flaked tarragon

    Heat oil and butter in a large deep heavy bottom stew or casserole pot on medium-high flame. Add in the beef and saute well until all the beef pieces have gotten slightly charred and browned.

    Add in the first set of vegetables and stir in well except the tomatoes. When these vegetables have sweated well enough, add in tomatoes. Mix everything well. Add in beer, water, salt, pepper, Worcestershire and steak sauces and mustard. Stir well and bring to a good but not rolling boil. Lower flame to low and simmer covered for 75-80 minutes. Stir slightly every 30 minutes to make sure nothing sticks to the bottom of the pot. Turn flame back up to medium-high then add in larger cut potatoes and carrots, peas and tarragon and stir well and again wait to come to a good boil. Lower heat back down to low then simmer covered again another 20 minutes.

    Remove from heat but keep covered another four to five minutes then serve immediately with rice pilaf or good crusty or chewy-crusted bread, i.e. French Batard or plain French long loaf.

    Should serve five to six normal people or two to three really gluttonous heathens.

    NB: the first set of vegetables are what those folks on TV refer to as mire poix, which is a fancy French cookery term meaning "bunch of dirt-grown plant life used as pang-gisa by the white man" ;D

  4. #14

    Re: Share Your Recipes!

    My good buddy Jun is from Isabela and just loves his Dinakdakan. This is his recipe.


    1 whole large pork face (maskara), about one and three-quarters to two kilos, cut into eight roughly even pieces
    1 whole pork brain
    1 tablespoon mayonnaise
    1 tablespoon course salt
    2 tablespoons iodized patis
    6 tablespoons fresh-squeezed kalamansi juice
    4 tablespoons Ilocos vinegar
    1 tablespoon black peppercorns, roughly crushed
    1 large purple onion, minced
    1 large white onion, minced
    3 large stalks of leeks, minced
    2 thumb-sized pieces of ginger (roughly an inch and a half long by an inch thick), bashed, peeled and minced
    1 red devil chili (siling labuyo), minced
    1 long green chili (siling haba), minced
    4-5 litres of tap water for boiling

    Make sure pork is cleaned especially the hairs in the ears.

    Bring water to a good rolling boil in a large pot over high heat. Add in pork pieces, salt, vinegar, half the pepper, half the ginger, half the leeks, half the white onions. Lower heat to medium and simmer at a good boil for 16-18 minutes covered. In the meantime, get a good charcoal fire going on the grill. Bring heat back up to high and add pork brains, then lower heat back down to medium and simmer for another 3-4 minutes.

    Remove everything from heat. Remove brains gently first and set aside. Remove pork pieces and allow to dry, maybe 7-8 minutes on a wood chopping board. Grill the pork, and get as many sides as possible, get good char lines on as many sides of the pork as possible. Remove from the grill and allow to cool on the chopping board again, maybe 9-10 minutes.

    Prepare a large mixing bowl. Chop the pork into small bite-size pieces, maybe no more than an inch long and half an inch wide. Toss in the pork pieces, brain, mayonnaise, all the other remaining ingredients and mix well in the bowl. Set aside for about an hour before serving. Makes excellent ulam/pulutan, best with Ginebra San Miguel Blue, Pale Pilsen or Gran Matador.

  5. #15

    Re: Share Your Recipes!

    Because my good friend Tolits is coming back home after two whole years in Saudi Arabia, here is his recipe for his macaroni soup.


    400 to 500 grams of elbow macaroni, cooked two minutes less than package directions

    1 whole large head of native garlic, bashed and minced
    1 whole large head of native purple onion, peeled and minced
    3/4 cup evaporated filled milk
    350 grams chicken thigh fillets, small diced about half an inch cube
    3 jumbo common red hotdogs, chopped at an angle about a quarter-inch thick
    1 large celery stalk, finely chopped
    1 medium carrot, finely chopped
    1 pork bullion cube
    1 tablespoon room temperature margarine
    2 tablespoons corn oil

    2 litres of tap water

    Course salt and mill-ground black pepper to taste

    Heat a large soup or stew pot over medium-high heat. Heat oil and melt margarine. Put in chicken and hotdogs and cook until chicken pieces turn lightly browned. Add in garlic, onion, celery and carrot and saute everything well together until everything turns lightly browned. Put in water, bullion cube, salt and pepper and stir and bring to a brisk rolling boil. Put in macaroni and stir to a brisk boil. Lower heat to medium-low and allow to slow boil two to three minutes. Remove from heat and add in the milk while stirring.

    Serve very hot, makes for a good enough accompaniment to steamed rice.

  6. #16

    Re: Share Your Recipes!

    I like the recipes that you have.Thanks for sharing it.

    Refrigerator Water Filter

  7. #17

    Re: Share Your Recipes!

    Here's a quick and easy carbonara recipe:

    500 grams penne regatte, cooked according to box directions

    4 large whole eggs
    1 tin of all-purpose cream
    1 cup of fresh milk
    1 cup of Parmesan or Cheddar cheese, fine grated
    1/2 cup Parmesan or Cheddar cheese, coarse grated
    250 grams mild-cured bacon, chopped fine
    1 tablespoon butter
    1 tablespoon margarine
    1 tablespoon fresh flat-leaf parsley, chopped
    1 medium purple onion, chopped fine
    Coarse salt and mill-ground black pepper to taste

    Cook pasta and drain but do not wash. Once drained place in a large mixing bowl.

    In a separate mixing bowl, beat eggs and mix in cream, milk and fine grated cheese.

    Heat up a skillet or pan over medium-high heat and cook bacon and until it turns brown. Be careful not to burn the bacon. Once it turns a nice light brown and releases its smoked aromas it is done. Add onions and melt in butter and margarine just until they are completely melted. Remove everything from heat.

    Pour the egg mixture into the serving dish that contains the pasta. Mix everything well. Add in the bacon and onions and mix these in well as well.

    Sprinkle parsley and coarse grated cheese and mix well. Serve immediately.

  8. #18

    Re: Share Your Recipes!

    I hate baking, so when I share a pastry recipe you better believe it is the easiest and tastiest thing in the world.


    6 green tart large American or Japanese apples; peel, core, quarter then slice about a centimeter thick (a little over a half-kilo of apples)
    1 tablespoon vegetable oil
    1 tablespoon butter
    1/2 cup bottled apple juice or orange juice, do not use powdered or tetra packaged juices
    2 heaping tablespoons brown sugar or washed sugar
    1/2 tablespoon molasses
    1 teaspoon vanilla extract
    1 teaspoon cinnamon powder
    1 teaspoon course salt

    For the crumble___

    112.5 grams butter (half the standard small brick of butter), softened to room temperature
    3 level tablespoons brown or washed sugar
    4 heaping tablespoons of unsifted all-purpose flour

    Preheat oven at 100 C or 200 F while making the crumble and apple stew.

    Mix everything very well together by hand until it turns into the consistency of crumbled cookies. It is not supposed to turn into a paste or a dough. Set aside in a clean bowl.

    Heat a deep skillet over medium to medium-high heat. Melt in and heat vegetable oil and butter. Add in apples and saute until they just begin to soften. Add in sugar, molasses, cinnamon, vanilla and salt and mix well. Add in juice and allow to come to a slight boil. Lower heat to medium-low and continue cooking apples down until they just stew and turn slightly soft. Put in a deep baking dish.

    Sprinkle the crumble over the apple stew as evenly as possible. Put into preheated oven and turn temperature up to 200 C or 400 F. Bake for 24 to 26 minutes or until crumble on top turns nice and brown.

    Serve hot or cool to room temperature and serve with vanilla ice cream.

  9. #19

    Re: Share Your Recipes!

    Since Manong Joe has posted his carbonara recipe, here's my own:

    JonarSabilano's Fettucine Carbonara

    500 g San Remo fettucine, boiled in water with a bit of oil to keep them from sticking together, well-drained

    2 cans Campbell mushroom soup
    1 can button mushrooms, chopped
    250 g bacon, chopped
    1 chicken breast, shredded
    1/2 stick butter
    1 cup fresh milk
    1 medium-sized onion, finely chopped
    2 small boxes, Nestle all-purpose cream
    Black ground pepper to taste
    1 cup cheddar cheese, finely grated

    In a non-stick saucepan, let bacon fry in its own fat until golden-brown. Add Next, add butter and wait until it has melted before adding the chicken, then the chopped onion. Once the onion bits are translucent, put the button mushrooms into the saucepan. Saute for a minute, then add mushroom soup, milk, all-purpose cream, and 1/2 of the grated cheddar cheese, in that order. Let the sauce simmer until it has thickened. Serve immediately.
    Brokensauce. Coming soon to a club near you.

  10. #20

    Re: Share Your Recipes!

    Any body with a long-time family pancit recipe...?

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