Original Home Made Goodness
Kebab
Kebab, the tenderness and well marinated beef, made the food stand up esp being dip on sauce.
Ingredients
1 onion, finely chopped
1 cup water
1 cup gin
1/4 cup tonic
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried basil
Ajinomoto Umami Super seasoning
1. Combine all marinade ingredients in a large bowl. Add Ajinomoto Umami Super Seasoning.
2. Add beef pieces and marinate. Preheat grill.
3. Remove beef from marinade, but do not discard. Thread beef onto skewers and place on grill on medium high heat for 5-7 minutes per side, turning once. Take remaining marinade and simmer in saucepan.
4. Once beef has finished cooking, serve with sauce over top.
Ingredients
1 onion, finely chopped
1 cup water
1 cup gin
1/4 cup tonic
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried basil
Ajinomoto Umami Super seasoning
1. Combine all marinade ingredients in a large bowl. Add Ajinomoto Umami Super Seasoning.
2. Add beef pieces and marinate. Preheat grill.
3. Remove beef from marinade, but do not discard. Thread beef onto skewers and place on grill on medium high heat for 5-7 minutes per side, turning once. Take remaining marinade and simmer in saucepan.
4. Once beef has finished cooking, serve with sauce over top.
Chicken Enchillada
Chicken Enchillada
tortilla flour
2 c cooked shredded chicken
1 tub sour cream
1 c mozzarella cheese, plus 1/2 c for garnish
1 c salsa
salt and pepper
How to Cook Chicken Enchillada
Preheat oven to 350 degrees F.
Combine chicken, sour cream, cheese, salt and pepper.
Spoon chicken mixture onto tortilla flour.
Spoon chicken mixture onto tortilla flour.
Roll tortilla and place onto a heat proof baking dish.
Pour salsa over and sprinkle additional mozzarella for garnish.
Place into oven until cheese melts.
Pour salsa over and sprinkle additional mozzarella for garnish.
Place into oven until cheese melts.
Daing
Daing means something that is salted and left in the sun to dry, Daing na Bangus is not really sun dried. I guess the reason why they called it that way is because the fish is filleted, like the usual Daing. This is how I do this dish.
Ingredients:
Milkfish or BangusGarlic
Vinegar
Patis Fermented Fish Sauce
Soy Sauce
Peppercorns
Salt
How to Prepare Daing:
Prepare the Milkfish or Bangus. Take out the fish gills. Fillet the fish starting from it’s back part going to the belly, cutting through the head. When your knife reaches the mid-bone, cut a little more until the rib bones. Spread the Milkfish and take out guts. Just be sure not to puncture the bile because doing so will make the fish bitter.
Close the Bangus and take out the middle bone by filleting the other side, again starting from it’s back part. Just take out the bone and the tail. The head should remain in the filleted fish. Discard the bones and guts. Wash the filleted fish under running water and set aside. Do the other fish in the same manner.
Close the Bangus and take out the middle bone by filleting the other side, again starting from it’s back part. Just take out the bone and the tail. The head should remain in the filleted fish. Discard the bones and guts. Wash the filleted fish under running water and set aside. Do the other fish in the same manner.
Marinade the Fish. Rub a little salt in the Bangus. In a clean plastic container, mix vinegar and patis or soy sauce. Taste the mixture if it passes your preference. Add a little of each if needed. Once you get the right taste, put in garlic and crushed peppercorns.
Spread the Milkfish and put into the marinade, the scaly part facing down. Using a spoon, scoop out some of the marinade and pour into the other parts of the Bangus. Scoop some garlic and peppercorns and place it in the exposed side of the fish. Stack the second and third fish on top of each other, doing the same procedure as the first one. Cover the container and place in the refrigerator. Marinade the Milkfish for about 3 hours and fry.
Spread the Milkfish and put into the marinade, the scaly part facing down. Using a spoon, scoop out some of the marinade and pour into the other parts of the Bangus. Scoop some garlic and peppercorns and place it in the exposed side of the fish. Stack the second and third fish on top of each other, doing the same procedure as the first one. Cover the container and place in the refrigerator. Marinade the Milkfish for about 3 hours and fry.
Lechon
Lechong Baboy in Tagalog or native roasted pig. A translation is necessary here to give a regional distinction to a common delicacy that is a traditional fare in every Filipino occasion.
Vigan Longganisa
Vigan Longganisa
Ingredients:
1 kilo ground pork pigue or ham
1/4 cup garlic, crushed
1 Tbsp. onions, chopped
2 1/2 tsp. salt
1 tsp. black pepper, ground
1/3 cup soy sauce
2 1/4 tbsp. vinegar
2 yds sausage casing
1/2 cup water
2 Tbsp. cooking oil
Procedure:
In a bowl, mix thoroughly the first seven ingredients until well blended. Stuff the mixture into casing and tie every 2 inches long with a string. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil. Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork. When all liquid has evaporated, pan fry until brown. Serve hot with fried rice, tomatoes and sliced salted eggs.
Fried Chicken
Fried Chicken
Ingredients:
1 2-3 pound chicken, cut into serving pieces
1/4 cup white vinegar
1 cup water
4 cloves garlic,
1 cup cooking oil
crushed salt and pepper to taste
How to Cook Fried Chicken:
Simmer chicken in vinegar, water, garlic, salt and pepper until almost done. Drain off liquid. Deep fry chicken in oil until brown. Drain excess oil in chicken.
Subscribe to:
Posts (Atom)
Featured Post
Hainanese Chicken Leg
Combine all the ingredients in your rice cooker, switch it on, and let it do the work. Singapore Hainanese Chicken Rice is super delicious...
