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Panlasang Pinoy Meaty Recipes: Mini Cookbook Volume 1
Panlasang Pinoy Meaty Recipes: Mini Cookbook Volume 1
PANLASANG PINOY
MEATY RECIPES
INTRODUCTION
Happy cooking!
Manny Montala
PanlasangPinoyMeatyRecipes.Com
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PanlasangPinoyMeatRecipes.Com © 2011-2013
TABLE OF CONTENTS
Pork Recipes Fish Recipes
Adobong Puti
Sinigang na Bangus
Sinigang na Baboy
Binagoongang Baboy Salmon on Dalandan Butter
Pochero Sauce
Tuna Fish Sisig
Pinaputok na tilapia
Beef Recipes
Beef Asado
Kare-Kare Seafood Recipes
Bistek Crabs in Guava Sauce
Nilagang Baka
Deep Fried Squid Rings
Ginataang Kuhol
Chicken Recipes Ginataang Sugpo
Hamonadong Manok
Guisadong Atay ng Manok
Chicken Adobo with
Pineapple
Chicken Kaldereta
PanlasangPinoyMeatRecipes.Com © 2011-2013
PanlasangPinoyMeatRecipes.Com © 2011-2013
ADOBONG PUTI (WHITE ADOBO)
Ingredients:
• Combine pork, chicken, vinegar, garlic, bay leaf, salt, peppercorns, and water in a
casserole. Let boil and lower heat.
• Simmer until tender. Drain the pork and chicken pieces from the broth.
• Heat oil and deep fry pork and chicken pieces.
• Return to the broth. Simmer until liquid has been reduced to half.
• Add the sugar and adjust seasonings to taste. Serve hot with tomato salad.
PanlasangPinoyMeatRecipes.Com © 2011-2013
SINIGANG NA BABOY
Ingredients:
1/2 kilo cubed pork
1/2 kilo pork ribs
1 small bunch spring onion
1 kilo ripe tomatoes
4 pieces gabi, cut in half
1/2 kilo sampaloc
10 cups rice washing or water
1 bunch kangkong
1 bunch sitaw
2 pieces eggplant, cut in 1 inch pieces
2 pieces radish, cut in 1 inch pieces
patis to taste
3 pieces long green chili
• In a large pot, put together the cubed pork, the ribs, green onion and tomatoes
mashed with a fork. Cover and simmer for 30 minutes till meat is tender.
• In another pot put in the sampaloc with the water. Boil for about 10 minutes until
the sampaloc is soft and mushy.
• Strain sampaloc water. When the meat is just tender but not overcooked, pour the
sampaloc water into the large pot.
• Add the vegetables according to firmness, beginning with the gabi, then the radish,
sitaw and kangkong in the last few minutes of cooking. Season with patis. The
chilies may be added if a hot fiery sinigang is desired.
PanlasangPinoyMeatRecipes.Com © 2011-2013
BINAGOONGANG BABOY
Ingredients:
PanlasangPinoyMeatRecipes.Com © 2011-2013
POCHERO
Ingredients
• In a medium saucepan, boil pork and chicken in water with spring onions and salt until
tender.
• Drain meats and reserve broth. Heat oil and sauté garlic and onion until soft.
•Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil.
•Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos.
•Simmer for 15 minutes or until potatoes are tender.
•Pour tomato sauce. Add cabbage and continue simmering for a few minutes.
•If desired, stir in milk. Serve hot with eggplant sauce(search this site). Serves 10.
PanlasangPinoyMeatRecipes.Com © 2011-2013
PanlasangPinoyMeatRecipes.Com © 2011-2013
BEEF ASADO
Ingredients
• Place the meat in a saucepan and add vinegar, pepper, 1/2 of garlic, salt, bay leaf and soy
sauce.
• Allow it to boil for 5 minutes.
• Add 2 cups water and let boil until meat is tender.
• Fry the potatoes until golden brown, then set aside.
• Saute garlic, onions and tomatoes; then, add inept mixture, potatoes and red/green pepper.
• Add the actuate juice to the mixture and cook until done.
• Serve hot. Good for 6 persons.
PanlasangPinoyMeatRecipes.Com © 2011-2013
KARE-KARE
Ingredients:
• Boil the oxtail and ox leg in water until tender. Cut into desired pieces and set aside.
• Soak achuete seeds in water. Squeeze to bring out the coloring.
• Set aside. Cut vegetables into desired pieces. Boil water, drop sitaw and parboil.
• Remove sitaw and set aside. Do likewise to egg- plant and banana blossom.
• Saute garlic and onion in cooking oil and add salt and achuete juice.
• Let boil for 5 minutes. Blend in ground peanuts, and toasted ground rice.
• Bring to a boil then add in the meats. Just before removing from the fire, add the
vegetables.
• Serve with bagoong alamang guisado. Serve hot. Good for 10 persons.
PanlasangPinoyMeatRecipes.Com © 2011-2013
BISTEK
Ingredients:
• Marinate beef in calamansi juice, soy sauce, Knorr seasoning, pepper, and vetsin.
• Fry beef in oil. Add soup stock and boil until meat becomes tender.
• Season to taste. Top with onion rings. Serve hot.
PanlasangPinoyMeatRecipes.Com © 2011-2013
NILAGANG BAKA
Ingredients:
• Boil the beef until tender with peppercorns and onion in a pot with the soup stock or the
water with the dissolved bouillon.
• Add water if necessary to avoid drying up.
• Cover and simmer for 30 minutes.
• Add the carrots and potatoes and simmer until potatoes are cooked.
• Then add the remaining ingredients and put salt and MSG according to your taste.
• Serve hot.
PanlasangPinoyMeatRecipes.Com © 2011-2013
PanlasangPinoyMeatRecipes.Com © 2011-2013
HAMONADONG MANOK
Ingredients:
2 whole chicken breasts, deboned and rolled (secure with a string)or 6 chicken drumsticks
1 Tbsp. salt
1 cup pineapple juice
1/3 cup vinegar
1/2 cup sugar
1 Tbsp. soy sauce
1 tsp. black pepper ground
1/2 clove garlic, crushed
1 pc onion, chopped
•Marinate chicken with the rest of the ingredients for at least an hour.
•Simmer mixture until chicken is tender.
•Transfer into a baking dish. Bake in preheated oven 300 deg F until sauce thickens.
•Cool and slice thinly. Serve as a delicious sandwich filling or as a main course. Serves 6.
PanlasangPinoyMeatRecipes.Com © 2011-2013
GUISADONG ATAY NG MANOK
Ingredients:
• Wash chicken liver very well and place in a strainer to remove water.
• In hot oil, sauté garlic, onions, and chicken liver for 2 minutes.
• Add soy sauce, salt, and pepper and cook for 6 - 8 minutes more over medium heat.
• Sprinkle with parsley. Serve hot. Good for 6 persons.
PanlasangPinoyMeatRecipes.Com © 2011-2013
CHICKEN ADOBO WITH PINEAPPLE
Ingredients:
PanlasangPinoyMeatRecipes.Com © 2011-2013
CHICKEN KALDERETA
Ingredients:
For marinade:
3/4 cup native vinegar
4 cloves garlic
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 cup olive oil
4 cloves garlic
2 medium onions, chopped
1/2 cup tomato sauce
1/4 cup liver spread
1 small can red pimento, sliced
1/2 cup olives
Salt
Pepper
PanlasangPinoyMeatRecipes.Com © 2011-2013
PanlasangPinoyMeatRecipes.Com © 2011-2013
SINIGANG NA BANGUS
Ingredients:
• In a caserole, put the tomatoes and onions then boil with 4 cups water.
• Then add the tamarind juice, milk fish, banana blossoms and patis to taste.
• Simmer for 3 to 5 minutes. Then add the kangkong. Serve.
• Clean and cut bangus into 3 pieces. Sprinkle with salt.
PanlasangPinoyMeatRecipes.Com © 2011-2013
SALMON ON DALANDAN BUTTER SAUCE
Ingredients:
2 tbsp oil
salt and pepper to taste
1 pc (150g) salmon fillet
Heat oil in a nonstick pan. Season salmon fillet with salt and pepper.
When pan is hot, cook fish for 3 minutes per side. Set aside when done.
Dalandan Butter Sauce:
PanlasangPinoyMeatRecipes.Com © 2011-2013
TUNA FISH SISIG
Ingredients:
PanlasangPinoyMeatRecipes.Com © 2011-2013
PINAPUTOK NA TILAPIA
Ingredients:
1 kilo Tilapia (gills removed and scaled and the back of the tilapia should be sliced to put the
stuffing)
1 teaspoon Magic sarap
1 pc red onion, sliced to small cubes
1 pc tomato, sliced to small cubes
1 stalk celery, sliced thinly
2 tablespoon Patis or fish sauce
Rock salt to rub the fish
Banana leaves for wrapping
Cooking oil for deep frying
• Prepare the cleaned and scaled tilapia by cleaning it after you bought it from the market. I
don’t like to emphasize it further but for the sake of clarity, be sure that the fish is cut at the
back to get the internal organs out. So that way you can put the stuffing inside. If the cut is at
the abdomen, the fish will look messy. Clean the tilapia in running water and drain. Rub every
fish with rock salt then set aside.
• Prepare the stuffing by combining the onions, tomatoes, celery, patis and magic sarap. Mix
thoroughly then fill each tilapia with the stuffing using your hands and a spoon.
• Then wrap each fish with banana leaves. You don’t need to wrap it like a package, see the
photo below so you can picture it clearly.
• Heat the cooking oil, about 3 to 4 cups in a frying pan. Then put fish and cover it
immediately because you might be spilled with boiling oil. That is why is is called pinaputok
because of the fire cracker sound while frying the tilapia.
• When there is no cracking sound already, about 2 to 3 minutes, turn the fish on the other
side and watch out again and cover the lid. After 2 to 3 minutes, it is ready to serve.
• For the sauce: Combine kalamansi juice and patis
PanlasangPinoyMeatRecipes.Com © 2011-2013
PanlasangPinoyMeatRecipes.Com © 2011-2013
CRABS IN GUAVA SAUCE
Ingredients:
• Wash live crabs. Cut each crab into two, crosswise. Save the crab fat.
• Pare guavas and slice each guava in half.
• Scoop out the seeds and set aside the guava meat.
•T ransfer seeds to saucepan. Add 1/4 cup water and boil.
• Strain guava broth to separate from seeds.
• Heat saucepan with oil and saute garlic until light Brown.
• Add guava meat, guava broth, crab meat, crab fat and the rest of the water.
• Put salt and sugar and allow to boil until crabs are cooked around 20 minutes.
• Serve hot. Serves 8.
PanlasangPinoyMeatRecipes.Com © 2011-2013
DEEP FRIED SQUID RINGS
Ingredients:
• Slice squid into 1/2 inch rings. Marinate for 1/2 hour in 1 tablespoon of the calamansi juice
ang sea salt.
• Drain In a bowl, combine cornstarch, flour, salt and baking soda.
• In another bowl, blend water, the remaining calamansi juice, egg and oil.
• Dip squid rings into flour mixture, then into egg mixture, and deep fry until golden brown.
• Serve hot with sweet chili sauce or vinegar with garlic.
PanlasangPinoyMeatRecipes.Com © 2011-2013
GINATAANG KUHOL
Ingredients:
PanlasangPinoyMeatRecipes.Com © 2011-2013
GINATAANG SUGPO
Ingredients:
PanlasangPinoyMeatRecipes.Com © 2011-2013