Pork Embutido Recipe

The Pork Embutido Recipe is a simple and fun recipe to learn especially this coming Holiday Season. A friend of mine once asked, “What makes the Embutido so different from the Morcon?” At first glance you won’t see the difference. The Embutido and Morcon may have similar ingredients but they surely differ from the way they are prepared and cooked. The Embutido is cooked by steaming or baking, while the Morcon is semi-fried then simmered or boiled. Now that you know the difference between the two, let me show you how to prepare and cook your own special home-made Pork Embutido.

For this Pork Embutido Recipe, you will need some ground pork, some sausages or hotdogs, some eggs, some pickle relish, some raisins, cheese, carrots, onions, bell peppers, and some bread crumbs. You will also need a steamer for cooking your Embutido. Once done, this delicious Filipino dish can be served hot with plain rice or cold as an appetizer!

Try this amazing Pork Embutido Recipe now and see for yourself! Have fun!

Ingredients:

• 2 lbs ground pork
• 12 pcs sausage or 6 pcs hotdogs cut lengthwise
• 3 hard boiled eggs, sliced
• 2 pcs raw eggs
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 cups grated cheddar cheese
• 1 cup red bell pepper-minced
• 1 cup green bell pepper- minced
• 1 1/2 cup raisins
• 1 cup carrots- minced
• 1 cup onion- minced
• 2 cups bread crumbs
• salt and pepper

Cooking Procedure:

• Place ground pork in a container
• Add the bread crumbs and the raw eggs. Mix well
• Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix well.
• Add raisins, tomato sauce, salt, and pepper then mix again.
• Place the mixture in an aluminum foil and flatten it.
• Put in the sliced sausages, sliced boiled eggs alternately on the middle of the flat meat mixture.
• Roll the foil to form a tube or cylinder and locking the sausage and egg in the middle of the mixture. Once done, fold or lock the edges of the foil.
• Place in a steamer and cook for 1 hour then place inside the refrigerator until temperature cools down and turns cold.

Hot Tip:

• Try this embutido recipe by baking instead of steaming.

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Palitaw Recipe

The Palitaw Recipe is one of the many native local dessert recipes that deeply represent the Filipino culture. The Palitaw or Sweet Rice Cake is made by simply mixing malagkit or sticky rice flour and water until a dough is formed. It is then molded or shaped manually into small balls and flattened. The flattened dough is now submerged in boiling water until it floats. Garnish it with toasted sesame seeds, grated coconut, and muscovado (a type of brown sugar) and you’re done! Simple isn’t it?

The Palitaw is great for parties, family gatherings, celebrations, and other special occasions. It can also be eaten as a snack. For this Palitaw Recipe, we will be adding a secret ingredient to make your Palitaw super delicious! Your first step is to gather all your ingredients. Second, check your kitchen and make sure that all your tools are clean and ready to be used. Third, lay your ingredients on the kitchen table and prepare them for use. Fourth, follow the cooking procedure listed below.

Here is my Special Palitaw Recipe. Enjoy!

Ingredients:

• 1 cup glutinous rice flour (malagkit) 
• 1/2 cup water 
• 2 tablespoons sesame seeds 
• 4 ounces grated coconut 
• 1 teaspoon salt 
• 1/2 cup white sugar 
• 1/2 cup white sugar 
• 1 can coconut milk - my secret ingredient

Cooking Procedure:

• Mix rice flour, 1/2 cup sugar, and water until a soft dough is formed. Set aside. 
• Stir 1/2 cup sugar and sesame seeds together in a bowl. Mix the coconut and the salt together in a separate bowl. 
• Scoop 2 tablespoons of dough then shape it into a small ball using your hands. 
• Then flatten the ball-shaped dough using your hands. 
• Boil water in a large pot. 
• Dip the flattened dough in boiling water. 
• When the flattened dough starts to float, remove it from the pot and set aside. 
• Dip or garnish the rice cake with grated coconut and sugar-sesame seed mixture.

Hot Tip:

• Adding a can of coconut milk to the water that you boil them in will make your Palitaw super delicious. Try it!

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What can you say about this native dessert recipe? If you have suggestions and cooking tips feel free to comment below. We love to hear from you!

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Champorado Recipe

The Champorado Recipe is a popular dessert recipe that I consider truly Filipino. The Champorado is a cocoa-based rice soup or porridge that is usually eaten with bread (pan de sal) or salted dried fish called tuyo. It is dark brown in color, sweet, and can be served hot or cold. It is mostly served during breakfast and can also be eaten as an afternoon snack or a dessert as well.

Preparing this native Filipino rice porridge is so easy. For this Champorado Recipe, we will be needing good quality cocoa powder, some sticky rice (malagkit), sugar, and condensed milk. If for any reason you can’t find good quality cocoa powder like Hershey’s then don’t worry because we can always use good alternatives like chocolates, or even Milo! The first thing to do is don’t get excited. Take a deep breath and list down all the ingredients that you will need for your Champorado Recipe. Check your kitchen if you have those ingredients or you may visit your local grocery store and get them

Here is my special Champorado Recipe. Try it!

Ingredients:

• 8 tbsp of good quality cocoa powder 
• 1 cup sticky rice (malagkit) 
• 3 1/2 cups water 
• 1/2 cup sugar 
• condensed milk

Cooking Procedure:

• Boil 2 1/2 cups of water in a pot 
• Put-in the sticky rice and allow re-boil for a few minutes 
• Dilute cocoa powder in a cup of warm water and pour-in the boiling pot. Stir continuously. 
• Once the rice is cooked (about 15 minutes), add sugar and cook for another 5 minutes or until the texture becomes thick. 
• Remove from the pot and place in a serving bowl. 
• Serve hot and garnish with condensed milk on top.

Hot Tip:

• Use good quality cocoa powder if you want the best-tasting Champorado.
• Try using Milo as a substitute for the cocoa powder. Kids like it!

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Special Bibingka Recipe

Bibingka Recipes are very much common during the holiday season. Street vendors selling bibingka during dawn and evening masses are usually a common scenario here in the Philippines especially during Christmas. These street vendors prepare as early as 2 a.m. and eventually spend the whole day selling their bibingka espesyal. Some of them even come from far-away provinces.

Cooking your own home-made bibingka is quite an easy thing to do if you have the right tools and equipment. Although the traditional way of cooking this native Filipino rice cake is not as easy as today’s modern methods, both methods still use the same ingredients. For this Bibingka Recipe, we are going to need some coconut milk, galapong (milled rice) or rice flour, some margarine and sugar. For the cooking procedure, we are going to use an alternative method since the traditional way would require us to use a specially made clay oven called the bibingka oven and uling (charcoal). And since not all of us have clay pots and bibingka ovens at home, the traditional method also consumes more preparation time than the modern method. So we are going to use the modern method instead using baking pans and our kitchen oven.

Here is my Special Bibingka Recipe.

Ingredients:

• 2 cups rice flour
• 1 cup light brown sugar
• 1 tbsp. baking powder
• 3 eggs, beaten
• 3 tbsp butter, melted
• 1 can (400 mL) coconut milk
• 1 banana leaf (optional)
• 1 tbsp butter, sliced
• 2 tbsp. fresh (or frozen) grated coconut
• 1/2 cup grated cheese
• 1/4 cup fresh milk

Cooking Procedure:

• Preheat oven to 375 deg. Fahrenheit. 
• Combine rice flour, baking powder, and salt. Mix well and set aside. 
• Cream butter then gradually put-in sugar while mixing. 
• Add eggs then mix thoroughly. 
• Gradually add rice flour, salt, and baking powder mixture then continue mixing. 
• Pour-in the coconut milk and fresh milk. Mix or stir for 1 to 2 minutes. 
• Arrange the cut banana leaf on a cake pan. 
• Pour the mixture on the pan. 
• Bake for 15 minutes. 
• Remove from the oven then top with grated cheese (do not turn the oven off). 
• Put back in oven and bake for 15 to 20 min. or until the color of the top turns light to medium brown. 
• Remove from the oven and set aside to cool. 
• Brush with butter and sprinkle some sugar and grated coconut on top.

Hot Tip:

• Try using fresh, natural coconut milk instead of the canned coconut milk found in grocery stores.

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My Lechon Paksiw Recipe

Lechon Paksiw is definitely one of my all-time favorites. And this is probably one of the reasons why I love after party left over foods. Lechon Paksiw is a very common and popular dish especially the day after a party or fiesta. It is made from left over chunks of either lechon baboy(roasted pig), lechon kawali, or any other fried pork dish. It is probably the most ingenious way of recycling these foods instead of just reheating it and eating it again.

Preparing Lechon Paksiw is a very easy task. Anyone can do it! All you need to do is steal the pig’s head, legs, pork belly, and some skin and bones. Chop it into bite-sized chunks then throw in some garlic, bay leaf, black peppercorns, vinegar, and liver sauce. Simmer in low heat until its tempting aroma calls your attention. Lechon Paksiw is best served hot with steamed rice.

Here is a simple Lechon Paksiw recipe that I use a lot. Learning to cook this popular dish is fun and exciting. You should try it!

Ingredients:

• 3 cups leftover chunks of lechon
• 1-2 cups Mang Tomas Lechon Sauce
• 1/3 cup brown sugar
• 1 tbsp minced garlic
• 1 medium onion sliced
• 1/4 cup vinegar
• 2-3 pieces bay leaf
• 2 tbsp cooking oil
• 1 tbsp black peppercorn (optional)
• salt and pepper to taste

Cooking Procedure:

• In a stock pot, heat oil and saute garlic and onion. 
• Pour over leftover meat and stir fry for 3-5 minutes allowing the garlic and onion flavor to be absorbed. 
• Add the rest of the ingredients and bring to a boil. 
• Lower heat to simmer for about 20-30 minutes.

Hot Tip:

• If for any reason you can't use Mang Tomas Lechon Sauce or any other liver sauce, then use soy sauce as a substitute.

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What do you think about this Lechon Paksiw Recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

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Chicken Inasal Recipe

What makes a good chicken inasal recipe? Is it the marinade, the basting sauce, or the grilling method?

The Chicken Inasal or Chicken Barbecue is the most popular dish of the Ilonggos. It is considered to be one of the oldest and most simple dishes.  The Chicken Inasal is everywhere. From the small barbecue stand around the corner to the big city restaurants, it is surely a favorite of the Filipinos. But what makes this simple dish an all-time favorite?

There are many variations of the Chicken Inasal recipe but the most important part is how you prepare your chicken. The marinade will decide its flavor. If you want your Chicken Inasal to stand out and taste better then you should marinate it well. Add some spices and herbs. Experiment with it. With the right marinade ingredients and basting sauce, this simple dish can turn into a very delightful one.

Below is my own version of the Chicken Inasal recipe. It’s a very basic one so securing the ingredients won’t be a problem. Have fun!

Ingredients:

• 4-5 large chicken thighs with the drumsticks

Marinade:

• 2 tablespoons grated ginger
• 2 tablespoons garlic- minced
• 3/4 cup lemon grass-chopped
• 1 cup coconut vinegar
• 1/2 cup lemon juice or calamansi juice
• 1 tablespoon salt
• 1/4 cup brown sugar or 2 tablespoons honey
• 1 cup lemon soda or Sprite/7-Up
• 1/2 tablespoon freshly ground black pepper

Basting Sauce:

• 3 tablespoons annatto oil (atsuete oil)
• 1/2 cup melted butter or margarine
• 1/4 teaspoon salt
• 1 teaspoon lemon juice or calamansi juice

Cooking Procedure:

• In a large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
• Mix well then add the chicken. Place chicken in chiller and marinate for 1 to 3 hours.
• In a bowl, combine butter or margarine, annatto oil, salt, and lemon juice. Stir and set aside.
• Cook the chicken over hot charcoal grill while basting generous amount of the margarine mixture.
• Serve hot with steamed or Java rice, sinamak, soy sauce with calamansi, and red chili peppers.

Hot Tip:

• Cut several slits on the chicken near the bone to help cook the meat fully. 
• Avoid turning the meat more than twice since it will dry up the juice. 

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Morcon Recipe

The Morcon Recipe is a very popular Filipino beef recipe especially during occasions like fiestas, birthdays, special family gatherings, Christmas Eve, and New Year’s Eve. The Morcon is a Spanish-inspired dish and is actually a Filipino version of the meat roll. It is stuffed with your favorite ingredients like sausages, hotdogs, carrots, hard-boiled eggs, pickles, and cheese. The Morcon is a household favorite on special occasions because of its unique and flavorful taste, and the way it presents itself on the table.

Preparing Morcon is easier than you think. I used to order lots of Morcon every time we have special family gatherings or to celebrate an occasion. But now, I am very proud to say that I already make or cook my own special home-made Morcon. The Morcon Recipe I have prepared below is perhaps one of the easiest and the most basic Morcon Recipe. All you need are some beef sirloin, hotdogs or sausages, eggs, some carrots, sweet pickled cucumber, cheddar cheese, some flour, lemon juice or calamansi juice, and soy sauce.  If you know how to fry and simmer then cooking this holiday dish won’t be a problem.

Here is my Morcon Recipe.

Ingredients:

• 2 lbs beef flank steak cut into 1/2 inch thick large sheets
• 2 pieces beef cubes dissolved in 3 cups boiling water or 3 cups beef stock
• 1 piece lemon or calamansi juice
• 1 piece medium sized carrot, cut into long strips
• 4 pieces hotdogs cut lengthwise
• 2 pieces sweet pickles or sweet pickled cucumber cut lengthwise
• 3 pieces hard boiled eggs sliced
• 3 ounces cheddar cheese cut in strips about 1/2 inch thick
• 1/4 tsp salt
• 1/2 cup soy sauce
• 1/2 cup flour
• 1/2 cup cooking oil
• pepper
• sugar

Cooking Procedure:

• Marinate the beef sheets in soy sauce and lemon or calamansi juice for at least 30 minutes
• Place the beef sheets in a flat surface and arrange the hotdogs, pickles, carrots, cheese, and eggs
• Roll the beef sheets enclosing the fillings and tie with a cooking string to ensure it will not open-up
• Place cooking oil in a pan and apply heat
• Dredge the rolled beef in flour 
• Fry until the color of the outer part turns medium brown
• Transfer the fried rolled beef in a casserole 
• Pour-in the beef broth then bring to a boil
• Add half of the soy sauce-lemon juice marinade and simmer for an hour or until the meat is tender
• Season with salt, pepper, and sugar
• Remove the strings and slice into serving pieces
• Place in a serving dish and add the sauce.

Hot Tip:

• Cook or heat the left over marinade until it becomes thick or saucy.
• Drizzle it over just before serving and garnish with parsley.

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Bistek Tagalog Recipe

Bistek Tagalog Recipe is a very popular, and one of the best beef recipes of the Filipinos. The word Bistek is a slang Filipino word for “Beef Steak”. In other words, the Bistek Tagalog is actually the Pinoy version of the famous Beef Steak. Bistek Recipes are very common and popular among households because of its simplicity and flavorful taste. The cooking process is so simple and the ingredients are available in most supermarkets.

Cooking Bistek Tagalog is very easy. If you know how to cook Pork Adobo or Chicken Adobo, then this Bistek Tagalog Recipe is definitely a walk in the park. All you need is some beef strips (beef sirloin), soy sauce, calamansi or lemon juice, garlic, and onions and you’re all set! The difference between the Bistek and the Beef Steak is that when cooking Bistek you have to fry the beef strips first before you simmer it in soy sauce, lemon juice, and water. To top it all off you then garnish it with onion rings and fried potatoes. Then Voila!

Ingredients:

• 1 lb beef sirloin- sliced into strips
• 1/4 cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• 1/2 tsp ground black pepper
• 3 cloves garlic-crushed
• 1 large onion-sliced into rings
• 1 large potato- sliced into strips
• 3 tbsp cooking oil
• salt to taste

Cooking Procedure:

• Marinade beef in soy sauce, lemon(or calamansi), and ground black pepper for at least 30 minutes
• Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Then set aside.
• In the same pan fry the potatoes. Then set aside.
• Fry the marinated beef (without the marinade) until color turns brown. Then set aside.
• Put-in the garlic then saute for a few minutes
• Pour the marinade and bring to a boil.
• Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
• Add the stir-fried onions and some salt to taste.
• Garnish with fried potatoes before serving.

Hot Tip:

• You can also use pork strips instead of beef. Try it!
• You can also garnish it with lemons or stir-fried green peas.

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