Pinoy Kusinero

Time 2021-10-24 23:12:07

Web Name: Pinoy Kusinero

WebSite: http://www.pinoykusinero.com

ID:211848

Keywords:

Pinoy,Kusinero,

Description:

keywords:
description:
HomeAboutArchive 2014 JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecemberRecipe ListContact MeThrough my Contact FormThrough my Social Media Pages**Facebook**Twitter**Instagram**Pinterest**Tumblr**Stumbleupon**Bloglovin**Flipboard**Scoop itTerms and PolicyPrivacy Policy DisclaimerCopyright cake / dessertfruitFruity Watermelon and Pina Colada PopsiclesMonday, October 12, 2015Enz FIs it just me or is it really the weather? I know official Philippine summer is already and still a few months out of sight but I am feeling something quite unusual these past few days and it is the very unforgiving heat. Quite strange because this is supposed to be the time of the year when visitors with odd names come to arrive at our local shores. On the other hand, this is something to thank for because at least we have been spared from dreaded typhoons and floods for the meantime. We have tried different ways to beat the hot temperature: stroll in the mall, soak in the pool, drown ourselves with ice cold water and everyone elses favorite indulge with delightful and drool-worthy ice creams and ice drops!

I bought colorful teddy popsicle sticks which my niece really enjoyed.I wanted to keep the calorie at tolerable level so it is quite an extra challenge for me to make a cold dessert that is not only mouth-satisfying but also diet-friendly. As I was taking a short walk near our local market, I found abundant assorted fruits sold in the stalls. In an instant, I recollected about the ice creams and ice drops, hence, the fruit popsicles come into idea. There are plenty of ripened papaya as well as sweet red watermelons displayed in one array that I had passed by. Surprisingly, they are also being sold at lower prices so I grabbed several pieces while daydreaming about how my popsies would look like. I still have several fruits left sitting in the fridge for days. They are perfect for my dessert so might as well use them before they perish. I also bought some colorful teddy popsicle molds for my niece who is also a fruit and dessert lover like me.

My two versions of fruits popsicles which became an instant hit!The combination of tiny fruit bits truly makes a wonderful burst of colors and flavors. I made two versions of popsicle base the watermelon puree and pina colada mix. I must say, both are equally fantastic. How I came up with the idea is a product of my nieces vibrant imagination. She loves to draw and paint colorful pictures. She always has her coloring book with her with a new masterpiece one day at a time. Everyone was so pleased with the results of my Fruity Watermelon and Pina Colada Popsicles. Also, a very easy do-it-yourself dessert because most of the ingredients are available in the pantry. Well, if you are the type who always stock fruits inside the fridge, this one is really for you. Nonetheless, this is one healthy dessert that kids and kids-at-heart can definitely enjoy!Fruity Watermelon and Pina Colada PopsiclesMakes 10 to 12 popsicles(Printer-friendly recipe)
INGREDIENTS:For the Popsicle Base4 cups watermelon, deseeded and dicedwater as needed4 tbsps. brown sugar or muscovado2 cups pineapple juice250 mL light all-purpose creamFruits of choice1 pc. apple, diced1 pc mango, diced1 cup papaya, diced1 cup pineapple tidbits1 cup seedless grape, halved1 pc. orange
PROCEDURE:To make the watermelon puree, combine the watermelon, water and muscovado or brown sugar in a blender or food processor. Cover and blend until the mixture becomes smooth. Set aside.To make the pina colada base, combine the pineapple juice and all-purpose cream in a blender or food processor. Cover and blend until frothy. Set aside.In a large bowl, combine the fruits except the orange. Add the juice of the orange and mix well.Add 1-2 tablespoons of fruit mixture in individual popsicle molds or mini plastic cups.Fill up the molds with your chosen base pina colada mix or watermelon puree. Place a popsicle stick at the middle of each mold.Freeze the popsicles for 6 hours to overnight. Serve and enjoy!
TIPS FROM ENZ:To release the frozen popsicles, soak the mold in tap water and gently wiggle the popsicle to loosen. Carefully stick out the popsicles from the mold.You can use any seasonal fruits available in your locality.Turn into adult popsicles by adding a dash of either vodka or light rhum.chicken / poultryfeaturedFilipinoChicken and Mushroom SalpicaoTuesday, September 15, 2015Enz FA few weeks ago, I went to the supermarket to check out the meat prices and I was quite amazed by the huge leap in the price of beef. I must admit that I really seldom buy meat by myself since I have Manang Nita to do (almost) all the errands for me, maybe also one of the reasons why I felt unfamiliar with the drastic changes in commodity costs. It was planned that I will be cooking beef salpicao for our lunch but since the one-kilo value of beef is almost double compared to other meats, I got into thinking if I would push through with the dish or not. Ending was, I bought one whole chicken and button mushroom as substitutes. I later on named the dish,Chicken and Mushroom Salpicao. The dish turned out great. The butter and slices of mushroom were wonderful additions that really brought the usual salpicao recipe into different level. My friend, Chris, who came over for lunch, was delighted with the dish that I even packed him some slices that he would bring to work so that his workmates could also try my experimental dish. Later in the evening, he handed back to me the empty lunchboxes accompanied by wonderful comments about the dish from his colleagues. They even asked for the name and recipe of my chicken salpicao. I really love receiving empty lunchboxes as I translate them into compliments and affirmation from the people that they liked the food I had served them with.


Salpicao is a popular Filipino appetizer usually paired with a bottle of beer.There is no clear history or explanation when and how salpicao reached the Philippine shores though there are dishes of the similar name that are also famous in other countries like Brazil and Portugal. Portuguese salpicão is actually a traditional smoked sausage that is brown in color and cylindrical in shape. It is made from minced beef and pork, seasoned with salt, cooking wine, garlic and paprika, and encased in a pig intestine. On the other hand, Brazilian salpicão is a traditional salad made from the blend of shredded chicken, sliced fruits and vegetables such as pineapple, cherry, apple, grapes, raisins, carrots, potatoes, celery, parsley, chili pepper, cabbage, etc., and based dressing of mayonnaise and lime juice. In the Philippines, salpicao is a dish usually made from sliced beef sirloin or tenderloin (other meat can also be substituted) cooked in plenty of garlic and flavored with seasonings like Worcestershire, oyster and soy sauce. It usually served as an appetizer to pair with a bottle of beer or as a main course complemented with lots of hot steamed rice. It is surprisingly very easy to prepare, just allot a few hours for marinating to let all the flavors be absorbed by the meat. You can even try to substitute other more affordable meat if you found beef too expensive. Try this recipe and let me know how it turns out by dropping a comment below!


Filipino salpicao can also be a main dish served with plenty of hot steamed rice.Chicken and Mushroom SalpicaoNumber of Servings: 4 to 6(Printer-friendly recipe)
INGREDIENTS:2 lbs. whole chicken, chopped in serving pieces1 head garlic, minced and divided into two cup button mushrooms cup oyster sauce3-4 tbsps. Worcestershire sauce cup water or as needed3 tbsps. olive oil2 tbsps. butter1 tbsp. cooking oil2 tbsps. onion spring, chopped (plus extra for garnish)2 tbsps. toasted garlicsalt and pepper to taste
PROCEDURE:In a large bowl, combine half of garlic, Worcestershire sauce, oyster sauce, salt and pepper. Stir well to combine all ingredients. Add the chicken slices in the marinade mixture and mix to thoroughly coat the chicken. Leave aside for about 15 minutes.Add olive oil and marinate for about 1 hour to overnight.In a large pan, heat the cooking oil and 1 tablespoon of butter. Sauté the garlic until brown. Add the mushroom and cook for 5 minutes.Drain the chicken and set aside the marinade mixture. Sear the chicken until the color turns pale. Stir occasionally.Pour in the marinade mixture and add the onion spring. Cook the chicken for about 20 minutes or until fork tender. Add water if the sauce begins to dry.Add the remaining butter and stir until melted.Remove from heat and transfer on a serving platter. Garnish the top with toasted garlic and remaining onion spring before serving. Enjoy!
TIPS FROM ENZ:This recipe is originally made using beef but other meat can be substituted such as chicken, pork, fish and squid.AsianFrenchsnack / streetfoodCrispy Wonton CanapésSaturday, August 15, 2015Enz FCanapé is a type of hors dœuvre or French appetizer that usually comes in small, decorative and finger-sized bites. This type of dish which is also known as tartina in Italy can also be referred to as a finger food but not all finger foods are canapés. The word "canapé" means couch or sofa in French. This draws a resemblance that garnish sits on top of a base food, usually a bread, as people do on a sofa. Traditionally, canapé has four layers or composition. First is the base which is usually a stale white bread thinly sliced into geometric shapes, and toasted, sautéed or fried until golden and crispy. Other than bread, crackers may also be used as a food base. Second is the layer of spread, either butter or cream cheese, which should complement with the flavor of the third layer which is composed of any savory piece of food such as cheese, meat, ham, fish or foie gras. Lastly is the garnish to make the dish more decorative, flavorful and inviting. Common choices of garnish are caviar, herbs, chopped vegetables, scallions and truffle oil.

The word"canapé"means couch or sofa in French.Recently, the Foodies+, my favorite community in G+, launched a series of month-long activities where each member should post a recipe or two following the theme for the month. From tapas for the month of July, we jumped to canapés for the entire month of August. The members were able to showcased their creativity with their amazing and wonderful renditions. I might be a little late for the party but better be late than never!

These Asian-inspired starters are so tasty and very easy to make.As my personal contribution, I made my own version of Crispy Wonton Canapés. The dish is made from crispy-fried wonton wrappers which served as the base crackers. I top them with a thin layer of garlic-mayonnaise spread, the same dip I used in my calamares tapas. From then, I prepared three kinds of main toppings to choose from sliced cheese, sautéed tuna flakes and stir-fried corned beef. I decorated each mouthful with a basil leaf and a slice of tomato. These Asian-inspired starters are so tasty and very easy to make. The good thing about wonton crackers is that they can be kept long without compromising their crunchiness, and they can be eaten as they are just like ordinary crackers only more savory and more crispy-thin in the simplest sense. Another thing, of course, is that they are also versatile as you can use any toppings as you desire.Crispy Wonton CanapésNumber of Servings: 10 to 15(Printer-friendly recipe)
INGREDIENTS:For the wonton crackers20-30 pcs. wonton wrapperspaprika powder to tastesalt and pepper to taste cup cooking oilFor the toppings150 grams tuna flakes in oil, drained and set aside the oil for sautéing150 grams corned beefcheese, thinly sliced into strips2 tbsps. butter1 large white onion, finely chopped and divided into two8 cloves garlic, minced and divided into two3 pcs. medium-sized tomatoes, finely chopped and divided into two2 pcs. small tomatoes, thinly sliced into wedgesstore-bought or homemade garlic-mayonnaise dip (see recipe here)20-30 pcs basil leaves
PROCEDURE:Crispy fry the wonton wrappersSprinkle the wonton wrappers with paprika powder. In a frying pan, heat the cooking oil on medium to low heat. Fry the wonton wrappers until brown and crispy.Transfer the fried wonton wrappers on paper towel to drain excess oil. Sprinkle with salt and pepper while still hot. Set aside.Prepare the toppingsPrepare the garlic-mayo dip. Set aside.Heat the leftover tuna oil. Sauté the first batch of onion, garlic and tomatoes until fragrant and limp. Add the drained tuna flakes and cook for about five minutes. Season with salt and pepper, and set aside.Sauté in butter the second batch of garlic, onion and tomatoes. Add the corned beef and cook until well done. Set aside.Make the canapésSpread a small dollop of garlic-mayo on top of fried wonton wrapper.Top It with choice of toppings from cheese, sautéed tuna and garlic.Garnish the canapés with basil leaves and sliced tomatoes. Serve and enjoy!
TIPS FROM ENZ:The wonton crackers are quite versatile so you can prepare additional and different toppings as you wish.dip / sauceFilipinosnack / streetfoodPritong Pusit/ Calamares Fritos (Fried Squid Rings) with Garlic-Mayonnaise DipSaturday, July 25, 2015Enz FThese are appetizers or small servings of snack that are meant to be served along with an ice-cold bottle of beer or any alcoholic beverages. In the Philippines they are popularly known as pulutan (came from the Filipino root word pulot which means to pick something up). The Filipino pulutan is synonymous to finger foods. Pulutan ranges from inexpensive snacks peddled around the sidewalks of the streets to a more sophisticated arrays of dishes frequently prepared on special occasions. These small plate servings are an indispensable component of every Pinoy drinking sprees, be it in small clusters of men in a rural barrio or in classy disco bars and restaurants in the metro.

Pulutanis Filipino version of Spanish Tapas.On the other hand, the Spanish counterpart tapas are meant to be served with similar principle - a selection of dishes in bite sizes or little plates, hot or cold, best paired with wine or liquor. More than being treated as an accompaniment to drinks, the small servings are designed to encourage conversation and socialization. The guests are not focused on eating a full huge meal set before them as they are accustomed to move around and engage with the fellow guests. It is also one way for them to have something to fill their stomachs so as to avoid over-indulging and to slow down the effects of alcohol.

This is the perfect garlic-mayo dip!Here is a popular pulutan or tapas made from squid rings coated and seasoned with flour, salt and spices, and deep fried until crispy and brown. It is called Pritong Kalamares in Filipino and Calamares Fritos or Calamares a La Romana in Spanish. I can still remember eating these bits for one peso per piece along the sidewalks of Morayta and Recto during the good old college days. Usually skewered in wooden sticks, similar to fried fishballs and isaw (grilled chicken intestines) and dipped in a jar of highly-spiced vinegar sauce, these were one of the most popular street foods at that time. I can recall voraciously eating a big bunch of these in just one sitting. In this particular dish, I chose to prepare my own version of Garlic-Mayonnaise as dipping sauce. I borrowed the recipe from my good friend, Jayson. He prepared this as a side dip to dinamita (dynamite chili spring rolls) during one of the special family occasions. The addition of garlic-butter mixture highlighted to the richness of mayonnaise. I also mixed it with a dash of calamansi lime juice and minced basil for that added tang and aroma.Pritong Pusit/ Calamares Fritos (Fried Squid Rings) with Garlic-Mayonnaise DipNumber of Servings: 2 to 3(Printer-friendly recipe)
INGREDIENTS:For the calamares1 lb. fresh squids, cleaned and sliced into rings4 tbsps. calamansi lime juice2 tbsps. soy sauce cup all-purpose flour cup cornstarch1 tsp. paprika1 tsp. cayenne1 tsp. ground black pepper1 tsp. oregano powder1 tsp. thyme powder1 tsp. garlic powdersalt to taste1 egg, beaten cup cooking oilFor the garlic-mayonnaise dip1 cup mayonnaise3 tbsps. butter4 cloves garlic, minced1 tsp. ground black pepper2 tbsps. calamansi lime juice1 tbsp. minced fresh basilsalt to taste
PROCEDURE:Clean and fry the squidsTo clean the squids, gently pull the tentacles away from the body pouch. Remove the beak, innards, ink sacks and the strip of transparent cartilage from the body. Cut off the eyes from the tentacles. Discard the eyes and save the tentacles. Wash the body pouch and tentacles under running water. Dry them thoroughly. Slice the squid bodies lengthwise into -inch rings and then cut the tentacles in half.Combine the calamansi juice and soy sauce in a bowl. Marinate the sliced squids in the mixture for about 30 minutes.In a separate bowl sift and combine together the all-purpose flour, cornstarch, paprika, cayenne, ground black pepper, oregano, thyme and garlic powder. Season with salt.Heat enough cooking oil in a pan. Drain the squid. Coat the squid rings and tentacles with flour mixture and then quickly dip in beaten egg. Fry them in hot oil for about 2 to 3 minutes on each side or until crispy and golden. Remove the squids from oil and transfer on paper towel to drain the excess oil.Arrange the fried squid rings on a serving platter and then garnish with sliced tomatoes and basil leaves. Serve along with garlic-mayonnaise dip. Enjoy!Prepare the garlic-mayonnaise dipIn a clean pan, melt the butter over low to medium heat. Add the garlic and cook until brown. Set aside to cool at room temperature.In a small bowl, combine together the mayonnaise, butter-garlic mixture, calamansi juice, ground black pepper and minced basil. Season with salt. Mix to incorporate all the flavors. Garnish with basil leaves and serve as a dip or spread.
TIPS FROM ENZ:If fresh squids are not available, use the frozen ones.Aside from garlic-mayonnaise dip, the fried squids can also be served along with spiced vinegar.The garlic-mayo dip can be stored in a sealed jar inside the fridge for a few days to a week.snack / streetfoodSpanishPatatas Bravas with Spicy Tomato Sauce, Spanish TapasSaturday, July 18, 2015Enz FFoodies+ is one of the most active food communities in G+ and being a member of the group for more than a year now, I am very happy and pleased to have met brilliant and ingenious bunch of people from all over the world, all seven continents well-represented. It is a little corner of the virtual world where like-minded individuals gather together and get to celebrate the rich, colorful and delightful cultures and cuisines of the different countries they embody, so amazing and so wonderful in their own unique ways. As summer season is already up in many parts of the globe and to keep everyone into their gastronomic feet following the successful barbecue party last June, we have dedicated the month of July as the Spanish Tapas Month at Foodies+.

The word tapas came from the Spanishtapar, which means to cover.Tapas are wide selection of appetizers, snacks or finger foods that are meant to be served either cold or hot in bite-sizes or little plates. They are believed to have originated in Spain and form an integral part of Spanish culture and social scene. The word tapas came from the Spanishtapar, which means to cover. Some historians believe that first tapas were slices of bread topped with pieces of meat or cheese used by sherry drinkers in Andalusian taverns as covering to their glasses to keep the insects and dirt away from their beverages. Another popular folklore accounted that the practice started when King Alfonso X, el Sabio or the Wise One, ordered that Castilian taverns should be served with wine accompanied by something to fill the stomach to slow down the effects of alcohol and to prevent the person from drinking too much.


Tapas are believed to have originated in Spain.Nowadays, tapas are served all day in every café and tapas bar in Spain, some provinces like Granada even serve them as complimentary for each batch of purchased drinks. In the Philippines, we have our own version known as pulutan. Similarly, pulutan are finger foods or small portions of dishes usually served along with an ice-cold bottle of beer.
"Fierce Potatoes!"As my contribution for the Foodies+ Tapas Month, here is my own rendition of Patatas Bravas with Spicy Tomato Dipping Sauce. Patatas bravas when literally translated means "angry potatoes", fierce potatoes or potatoes for the brave". It is commonly served in almost every bar in Spain such as in big cities like Barcelona. In fact, it has become a mainstay in the menu in smaller bars in the rural villages. The dish also comes in other names such as papas bravas or patatas a la brava. It is basically composed of potatoes served with spicy and tangy sauce. The cooking method for the potatoes varies which can be anything from boiled, fried or baked. In this particular recipe, I used our locally grown baby potatoes or marble potatoes. I browned the potatoes in little oil to achieve that slightly crispy texture from the outside, complementing its natural creaminess from the inside. I wanted my sauce to be as fierce and as spicy as it could possibly be so I got a little help from our local red hot chili pepper accompanied by powdered spices available in my cupboard such as smoked paprika, ground black pepper, dried chili flakes and cayenne. The tanginess of calamansi lime combined with tomato sauce is just perfect! The sauce is more than enough for the potatoes so you have the option to either double the quantity of potatoes or save the extra sauce for your pasta. Patatas bravas are wonderful addition to finger food parties and based on personal experience, they are surefire never to last long on the plate! So, what do you think of this, folks? How do you want your patatas bravas? Do you want them baked or fried? Spicy sauce or otherwise? Kindly leave your thoughts below.

Patatas Bravas with Spicy Tomato Sauce, Spanish TapasNumber of Servings: 3 to 4(Printer-friendly recipe)
INGREDIENTS:1 lb. baby creamer potatoes/ marble potatoes, peeled1 tsp. garlic powdersalt and pepper to tastewater for boiling cup olive oil or any cooking for fryingFor the spicy tomato sauce and toppings8 oz. tomato sauce1 cup water3 cloves garlic, minced1 small red onion, finely chopped3 pcs. red hot chili pepper or red Thai chili, minced1 tsp. ground pepper1 tsp. cayenne powder1 tsp. smoked paprikasalt to taste3 tbsps. calamansi lime juice1 tsp. dried chilli flakes1 tbsp. minced parsley1 tbsp. olive oil or any cooking oil
PROCEDURE:Parboil and fry the potatoesIn a cooking pot, boil water with 1 tsp. of salt. Add the potatoes and cooked for about 10 to 15 minutes or until they can be pierced with the tip of a fork. Transfer the potatoes in a colander to drain the liquid. Set aside.Heat the olive oil in a small saucepan over medium-low heat. Fry the potatoes in batches for about 5 to 8 minutes per batch or until the potatoes turn light brown. Transfer the potatoes on paper towel to drain the excess oil.Transfer the potatoes on a serving dish. Toss in the garlic powder, salt and pepper. Drizzle with spicy tomato sauce and then sprinkle with chili flakes and minced parsley. Serve immediately. Enjoy!Prepare the spicy tomato sauceHeat the olive oil in a saucepan over medium-low heat. Sauté the garlic and onion until fragrant and translucent. Add tomato sauce and water. Stir the mixture and bring to a light simmer.Add chili, cayenne, paprika, ground pepper, salt and calamansi juice. Cook for about 5 to 10 minutes or until the flavors are well-blended. Adjust the seasonings as needed.Remove from heat and pour the sauce on the cooked baby potatoes.
TIPS FROM ENZ:Add more toppings like cheese and other fresh herbs and spices.Other varieties of potatoes can also be used.The spicy sauce can be served as a dip to other dishes or as toppings to favorite pasta. It will keep in the refrigerator for a week.FilipinoporkPork Giniling Menudo (Minced Pork and Tomato Sauce Stew)Saturday, June 20, 2015Enz FReal life interferes with my virtual life lately so please pardon me if I had not been as active as I was in the blogging scene these past few days. My busy-ness with so many things keeps snatching the days away from me resulting to a pile of recipes in the side waiting to be published. There were just days that I feel so tired and uninspired to think and to write, and all I want to do is lay down on my bed and catch the ever-elusive sleep. Why, just out of whim, I took a quick peek in my folder of unpublished photos and then suddenly, I found this particular jaw dropping picture of a dish. Instantly I told myself, by hook or by crook, I should extract all the creative juices I have in order to compose a long overdue backstory specifically for this one.

Pork Giniling Menudo, one of my most favorite turo-turo recipes I have grown up eating with.Why I suddenly get the eagerness to create a write-up for this dish is because this one is undeniably one of my childhood favorites. I grew up in Bago-Bantay, a small fraction of common residential area located at the 1st District of Quezon City in National Capital Region. In this humble corner of the densely populated part of the city, once tagged as Tondo of Quezon City for its notoriety because of the prevalence of hostility and gang wars during pre- and early post-Martial Law Period, it is very typical to see turo-turo in almost every blocks and every corners of the streets. Turo-turo when literally translated in English means pointing with ones finger. It is the term we used to refer to a local eatery serving all sorts of lutong-bahay na ulam (home cooked viands). The dishes are usually displayed side by side in an estante (glass shelf) or simply in an array of platters on a huge table. The customers will just have to point at the dish of their choice when giving orders and that probably explains why the eateries were known for such name. One of the most common turo-turo recipes that I have grown up eating with is that ubiquitous pork mince mixed with diced vegetables and tomato sauce cooked menudo-style or better known to us as Pork Giniling Menudo.It has a little resemblance tochili con carne.The word giniling means minced or ground in English. Giniling menudo-style is a dish that has ground pork and tidbits of vegetables, usually carrot, potatoes and green peas. Similar to afritada, asado, mechado and menudo, it uses tomato sauce as the base. It has a little resemblance to chili con carne, except that this one is milder in flavor and does not use strong chilies and spices. Cooking the dish is very easy and simple to do, well except the chopping part, but other than that, everything is just straightforward. Pork giniling can be a dish on its own or a component to other dishes like relyenong talong (stuffed eggplant), lumpiang dinamita (dynamite chili spring rolls) and fillings to bread. I usually put hardboiled eggs as a finishing touch for that added boost in heartiness and texture. This can be paired with hot steamed rice or can be used as toppings or fillings to favorite tacos or flat breads. Either way, this will definitely make a win-win combination.Pork Giniling Menudo (Minced Pork and Tomato Sauce Stew)Number of Servings: 4(Printer-friendly recipe)
INGREDIENTS:1 lb. giniling na baboy (minced pork)3 pcs. hotdog, thinly sliced4 tbsps. calamansi lime juice4 tbsps. soy sauce3 cloves garlic, minced1 pc. medium-sized red onion, finely chopped2 pcs. medium sized potatoes, diced1 cups tomato sauce1 cup water1 large carrot, diced cup green peas cup raisins1 medium-sized red bell pepper, diced2 pcs. bay leavessalt and pepper to taste3-5 pcs. hardboiled eggs, peeled (optional)3 tbsps. minced parsley3 tbsps. cooking oil
PROCEDURE:In a large bowl, marinate the minced pork in the mixture of soy sauce and calamansi lime juice. Mix well and set aside for at least 30 minutesHeat cooking oil in a large saucepan over medium heat. Sauté garlic and onion until fragrant and translucent. Add minced pork and cook, stirring occasionally, for 5 minutes or until the color turns pale brown.Add tomato sauce, water and bay leaves. Stir to incorporate all the ingredients. Bring to a boil and then lower the heat to simmer to about 10 minutes or until the pork meat is cooked through. Add more water as necessary.Add potatoes and carrots. Continue to simmer until tender.Add green peas, hotdogs, raisins and hardboiled eggs (optional). Continue to simmer until the liquid is reduced. Season with salt and pepper. Remove from heat.Transfer on a serving dish and then garnish with parsley. Serve with fresh bread or hot steamed rice. Enjoy!
TIPS FROM ENZ:Minced beef is a good substitute for pork. Just adjust the cooking time of the meat.You may put some sweet catsup or a dash of sugar to add a hint of sweetness.You may add a couple of tablespoons of liver spread or liver pâté, if preferred.beveragefruitFruit and Herb Infused WaterWednesday, June 17, 2015Enz FMarch to mid part of June is summer season in the Philippines. It is the period of the year that boys and girls are on vacation from their classes in school. Also, it is one of those times that everyone, young and old alike, is being called outdoors to play, enjoy the sunshine, smell the breeze, and be more active and appreciative of nature and the fragile sweetness of all its blossoming flowers and plants. Engaging in different physical activities coupled by the higher-than-usual-temperature brought by the unforgiving summer requires us to intake more liquids to keep our active and naturally moving bodies well hydrated. To save us from dehydration, here the most important beverage and the safest thirst-quencher of all comes to the rescue and it is none other than the WATER.
Water is no-brainer the safest and most important beverage of all.Because water does not have a taste and has a tendency to become boring, it is also one of the things that we seem to ignore and take for granted. Its lack of flavors is the main reason that it is often overshadowed by the so-called electrolyte-induced flavored energy drinks and vitamin waters. Most of the times, we overlook the ingredients and nutrient contents of those pre-packed sports juices as many of them are loaded with preservatives, artificial flavors, colorings and sweeteners, high sodium and high fructose contents and other components that may not be good to our health, thus, defeating our real good intentions why we drink and hydrate our bodies.Turn your plain water exciting with the help of a few slices of fruits and vegetables, and a few dashes of herbs.I am not one of those overly conscious fitness and health buffs but I belong to the marginal few who would want to convince you that water can be exciting and beneficial at the same time. As I have already mentioned, water is the most important beverage that Mother Nature has bestowed us. Its fundamental role as the bodys natural thirst-quencher and hydrator is comparable to none. But aside from that, it is also the easiest, surest, safest and most effective body cleanser and detoxification weapon. Far from the usual images of detoxification which include diets by way of starvation and deprivation, drinking water is rather a slow yet a steady way of cleansing our body with the poisons and pollutants brought by our daily routines and by the environment surrounding us. Water slowly flushes toxins out from organs and bodily systems. It keeps our ears, eyes, nose and throat tissues moist and well-hydrated. It also helps our liver to metabolize stored fat faster, enabling our overworked kidneys to take some rest. The oxygen from the water is carried from cell to cell which assists in building muscles and tissues and facilitates cognitive and nerve functions. Drinking water can also help in losing weight, reducing the appearance of wrinkles and other signs of aging, and maintaining glow and health of our skin and nails. In the simplest sense, water detoxifies from the inside to outside.


So, how much water have you got for today?Having said all that, in what way can we add more color and excitement to the usual plain and ordinary water? With the help of a few slices of fruits and vegetables, and a few dashes of herbs and aromatics, we can make our drinking water look and taste delicious while increasing the benefits from vitamins and minerals that our bodies can easily and readily absorb. Our body and soul can take full advantage of the fresh goodness while deceiving our mind into taking in more water than we could have in the past. In my own version of Fruit and Herb Infused Water, I chose the fruits and herbs that I can easily obtain fresh from the place where I am. Here are some of my chosen fresh produce alongside the benefits that we can get from them:Red and Green Applea good source of antioxidant that have anti-inflammatory effects on our cells; helps in the maintenance of healthy immune cells and in the prevention of various types of cancer; contains vitamins A, B and C that helps in the maintenance of glowing skin from inside; keeps our bones and tissues strong; contains a number of minerals such as zinc, copper, manganese, potassium, etc. which are trace minerals and are a must for human health and well-being; contains iron that helps in raising the levels of blood oxygen and helps in increased metabolic rate; prevents asthma, diabetes and Alzheimers disease.Cucumber contains important electrolytes that keep us hydrated and help in flushing out the toxins; aids in weight loss and digestion; cures diabetes, reduces cholesterol and controls blood pressure; helps promote joint health by strengthening the connective tissues; relieves gout and arthritis pain by lowering the uric acid levels.Orange aids with healthy blood circulation; helps prevent cancer and kidney diseases; contains potassium, an electrolyte mineral responsible for helping the heart function well; protects cells by neutralizing free radicals; protects against viral infections.Calamansi Limeexcellent anti-aging weapon due to its restorative properties for hair, skin, and nails; contains vitamin C that strengthens our immune system and heals our wounds; helps produce collagen in or bodies; helps relieve cold and flu; helps with weight loss, skin tone and bowel movement.Ginger a notorious immune system booster; highly effective against nausea, especially morning sickness; reduces muscle pain and soreness; helps lower blood sugar and improves heart disease risk factors; helps lower bad cholesterol; can treat chronic indigestion; contains antioxidants and bioactive compounds that can inhibit inflammatory responses that occur in the brain that improve brain function and protect against Alzheimers disease.Mint Leavessupports the digestive system by activating salivary glands and digestive enzymes; its strong and refreshing aroma is a quick and effective remedy for nausea and also very effective in clearing up congestion of the nose, throat, bronchi and lungs, which gives relief for respiratory disorders that often result from asthma and the common cold; freshens breath; inhibit the release of histamines, which often spur on the severe nasal symptoms that are associated with hay fever and seasonal allergies.
Bottom line: Water is not only perfect for quenching our thirst, it is also the most suitable medium that helps us in maximizing the wonderful benefits we can obtain from nature, in the safest and most effective way possible. So, have you got enough water for today?Fruit and Herb Infused WaterMakes 6 to 8 glasses(Printer-friendly recipe)
INGREDIENTS: red apple green apple cucumber1 orange6 pcs. calamansi lime1 thumb-sized ginger8-12 pcs. mint leaves1.5 L water
For soakinga basin full of water2 tbps. vinegar or calamansi juice
PROCEDURE:Thoroughly wash the ingredients in running water, lightly rubbing the skin with fingers to remove the dirt. For 5 to 10 minutes, soak the whole fruits in a mixture of water and vinegar or calamansi juice. This will help remove the impurities sticking on the skin.Slice the cucumber, and green and red apples into two. Cover the remaining halves with plastic cling wrap and set aside in the refrigerator for future use. Thinly slice the halved apples into wedges and the cucumber into round slices.Peel the ginger and then slice into strips. Cut the calamansi limes into two and the orange into thin round slices.Place all the sliced ingredients in a large mason jar or glass pitcher. Add the mint leaves. Fill the jar or pitcher with clean drinking water and then tightly cover with lid. Infuse the water for at least thirty minutes. Add ice or chill it in the refrigerator if preferred. Drink like an ordinary drinking water. Enjoy!
TIPS FROM ENZ:Replenish the jar or pitcher with clean drinking water every now and then, and keep refrigerated. Discard and change the fruits after 48 hours.You may make your own combination of fruits and herbs, whichever is seasonal and accessible, such as strawberries, pineapple, kiwi, lemon, lime, watermelon, rosemary, lavender, cilantro, oregano and basil.You may also infuse the water with tea of your choice and honey as you prefer.chicken / poultryFilipinosoup / stewChicken Halang Halang (Visayan Spicy Chicken Stewed in Coconut Milk)Friday, June 12, 2015Enz FI am so happy to share with you my 100th blog post! Ever since I got into blogging sometime in the latter part of 2013 and before I was able to gather enough courage to launch my first ever blog in January 2014, never in my wildest imagination that I would be able to get this far. Armed only with the passion and love for food, a little understanding of photography and totally zero-knowledge of SEO, coding and site development, I put up a blog using a free theme with the blogspot name, enzaladang-utak.blogspot.com. My main purposes were to share my personal stories while letting the world understand how amazing the Filipino cuisine is through my recipes. Later on, I decided to buy a more professional-looking template and register it under a paid domain name, www.pinoykusinero.com. Along the way were the many obstacles that I had to overcome to the point that I had almost given up blogging. I did not know if there were people that were really reading my blog so I kept asking myself if all the sweat, effort and sleepless nights were really being paid off. There were instances that I had almost lose the drive to cook and write, and I thought that it was just a waste of my time. I could not see any point and hope in it at all. But with the continuous support that I had been getting from friends, here and in the virtual world, I never ceased to learn and be as creative as I can be. Little did I notice that I was already starting to count my blog posts they became 10, and then 50. I was so ecstatic when I got my Google AdSense approved as my blog posts continue to grow to 70, and then 80. On my 99th, I became so busy with other things but I never forget to cook. In fact, I have a number of pending dishes to feature in the coming days. Until the day came that I am already writing my 100th article, I was really overjoyed with the little achievement. I regained my confidence from all the kind words that I am getting from the very few people reading my articles who, little by little, are already growing in number and getting hooked to my heartfelt and true-to-life stories. These people helped me understand the true meaning of dedication and patience.
So to all my readers and supporters out there, real and imaginary, thank you for the undying love and support. Your words of encouragement and constructive criticisms have always become my fuel to keep the passion burning and to better myself and this blog in so many aspects from my writing style to my becoming a better cook and from the layout and formatting all the way down to photography, which I believe, in a way, has already improved despite the fact that I have never owned a decent camera or DSLR thanks to my iPhone 5 for being an ever-reliable partner all through the years! It is indeed a great milestone in my blogging career that deserves a good celebration. Cheers to a prosperous and happy blogging life ahead of us! Again, a million thanks to everyone!

Chicken halang halang is a hybrid of two well loved Pinoy dishes - tinola and ginataang manok.Now let us go to the dish! It is a spicy dish, as hot as the burning passion that I had from the time I wrote my very first article for Pinoy Kusinero. (Check it out here Ensaladang Ampalaya/ Bitter Gourd Salad.) Chicken Halang Halang is the name of our featured chicken dish for today believed to be a hybrid of our well-loved Tinolang Manok (Ginger-based Chicken Soup) and Ginataang Manok (Chicken and Coconut curry) because of the similarities in the ingredients. (You may want to try other chicken curry recipes here - Ayam Kapitanor Malaysian/ Singaporean Chicken Curryand Filipino-Style Chicken Curry.)

"Halang" means spicy!Halang halang dish is a very popular Spicy Chicken Stewed in Coconut Milk by the folks in the Visayan Region and in some parts of Mindanao. The word halang", when literally translated in English, means spicy because of the used of hot chilies as one of the main ingredients. The coconut milk maintains the creaminess and richness of the dish while it tempers the spiciness of the chilies. It is definitely a great dish that you can serve at home on a regular basis, no fuss and very easy to do.
Chicken Halang Halang (Visayan Spicy Chicken Stewed in Coconut Milk)Number of Servings: 4 to 6(Printer-friendly recipe)INGREDIENTS:2 lbs. chicken (combination of thigh and breast), chopped into serving slices5 cloves garlic, minced1 small red onion, finely chopped1 thumb-sized ginger, minced3 stalks tanglad or lemongrass (white bottom part), lightly pounded2 cups unang gata ng niyog (first coconut milk extraction)2-3 cups ikalawang gata ng niyog (second coconut milk extraction)1 small green papaya, peeled, deseeded and sliced into wedges3-5 pcs. (or more) red Thai chilies, choppeda handful of chili leaves3 tbsps. patis (fish sauce)salt and pepper to taste2 tbsps. cooking oil
PROCEDURE:In a large pot over medium heat, sauté garlic, onion and ginger until very fragrant. Cook for a couple of minutes or until wilted.Add chicken and lightly fry, stirring occasionally. Cook until the color turns light brown on all sides. Add fish sauce and continue to stir fry for another minute.Gradually pour in the second extract of coconut milk, just enough to cover the chicken. Bring to a light simmer. Add lemongrass and red Thai chilies. Cover the pot and continue to simmer for about 20 minutes or until the chicken is almost fork tender. Stir occasionally to avoid curdles from forming.Add the first extract of coconut milk. Add papaya. Continue to simmer for another 10 to 15 minutes or until the papaya is cook through and the chicken is fork tender.Season with salt and pepper. Remove from heat. Add the chili leaves and leave aside for 3 minutes to let the chili leaves cook in residual heat.Transfer the dish in a serving bowl and serve along with hot steamed rice. Enjoy!
TIPS FROM ENZ:This dish goes well with native brown chickens. They are less meaty but more flavorful and require longer time to cook compared to commercialized chicken.You can substitute spinach or moringa leaves if chili leaves are not available.Older PostsHomeInteresting!Mabuhay!
My name is Enz F, a Pinoy yuppie and a passionate foodie. I am the brain and heart behind this blog. Join me as I cook and bring the Filipino Cuisine near to you, the nearest possible I can. Let us dine before our eyes while I tell you a story or two about food and about life.Read more..Let's get connected Want more? Food Advertising by Help me growYou want it! Food Advertising by Popular PostsSimple Spiced Vinegar DipBibingka Espesyal (Special Christmas Rice Cake)Biko na Pirurutong (Sweet Violet Rice Cake)Tinolang Manok (Ginger-based Chicken Soup)When Little Owls Flocked on Tramway GardenPinangat na Isda (Fish Soured in Calamansi and Tomato)Balatong/ Monggo Guisado (Sautéed Mung Bean Soup)Dinengdeng/ Inabraw (Mixed Vegetables Simmered in Fermented Fish Sauce)Ensaladang Ampalaya (Bitter Gourd Salad)Beef Caldereta/ Kalderetang Baka (Spicy Beef Stew)Recipes in ArchiveRecipes in ArchiveOct 2015 (1)Sep 2015 (1)Aug 2015 (1)Jul 2015 (2)Jun 2015 (3)May 2015 (3)Apr 2015 (1)Mar 2015 (2)Feb 2015 (1)Jan 2015 (7)Dec 2014 (5)Nov 2014 (4)Oct 2014 (8)Sep 2014 (1)Aug 2014 (4)Jul 2014 (3)Jun 2014 (10)May 2014 (10)Apr 2014 (10)Mar 2014 (10)Feb 2014 (10)Jan 2014 (10)Categoriesadobo dish(10)beef(7)beverage(5)cake / dessert(23)chicken / poultry(17)condiment / spice(4)dip / sauce(9)egg(7)fish(14)fruit(5)fusion dish(8)noodle / pasta(5)pork(8)rice(6)salad(4)seafood(5)snack / streetfood(15)soup / stew(18)vegetable(14)Follow me at FacebookFlipboard MagazineView my Flipboard Magazine.Add to Flipboard Magazine.Badges and Bragging Rights!


VisitorsWebsite Traffic StatsHello there!Site Rank


Facebook Twitter Instagram Pinterest Tumblr Stumbleupon Bloglovin Follow my Pinterest Board!Follow Enz F | Pinoy Kusinero's board Pinoy Kusinero on Pinterest.Let me hear your thoughts!Follow my Instagram!Back to top

TAGS:Pinoy Kusinero 

<<< Thank you for your visit >>>

Hot Websites