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Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, “picar” which means “to mince” or “to chop”. Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and on occasion capers, omits chili powder, and is usually served with black beans and rice. In the Philippines, picadillo is traditionally made with beef and either potatoes or chayote. Estimated cooking time: 50 minutes Filipino Picadillo Ingredients: 2 tablespoons oil 1 small onion, chopped 3/4 kg (1 1/2 lb) minced beef 1 1/2 liters ( 6 cups) beef stock or water 1 medium potato, peeled and diced 1 small carrot, peeled and diced 50 g (1 cup) spinach leaves (optional) 2 tablespoons patis (fish sauce) Salt and pepper to taste Filipino Picadillo Cooking Instructions: Heat oil in a casserole or large saucepan and saute onion until transparent, 1 to 2 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in minced beef and cook until brown. Pour in stock or water and bring to the boil then simmer over medium heat. Add diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes. Stir in spinach leaves if desired and heat through. Season with patis, salt and pepper.
. 16 oz pork belly (or any part with fat).Kim-chi Chi-gae Fermented Cabbage Soup 김치찌개 Kimchi Chigae is a very popular soup made primarily with kimchi. Pour the water. creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. more fermented and ripe kimchi. thin sliced (uncooked bacon can be used as a substitute) 2 green onions. Cook for 20-30 minutes. which are all boiled together with water or anchovy stock. It is often prepared using older. Add pork belly (or bacon). Add soy sauce. garlic and beef. slice in a bias ½ pack tofu (dooboo) 2 kochu (hot green chili). onions. Add chilies. kimchi chigae is eaten with a bowl of rice accompanied by various side dishes . pork or seafood. Bring to a boil. sauté for a minute or so. turn the heat on. green onions. and garlic. The soup is seasoned with either dwenjang and/or kochujang which contributes to the distinctive red color. Final soup is normally served in a stone pot and still boiling when served on the table. kochukaru. chopped 2 tbsp kochujang (Korean chili paste) 1 tbsp kochukaru (Korean chili pepper flakes) 2 tbsp minced garlic 1 tsp soy sauce 3 cups water Salt & pepper COOKING DIRECTIONS Place a pot on the stove. Serve with rice. salt and pepper. Cook for another minute. Different variations can exist but sliced kimchi is usually put into a pot with tofu. add kimchi. RECIPE INGREDIENTS 1 cup of kimchi. reduce to simmer. Typically. Add kochujang and cook until meat becomes white.
clams. RECIPE INGREDIENTS 8 oz beef .quartered. including but not limited to. Mix around dwenjang. etc. bring to a boil. Additionally. cook on a medium-high heat for 5 minutes. Cook for another 1-2 minute. slice ½ inch thick 4 oz carrot . shrimps. It usually contains a variety of vegetables. tofu along with several shellfish including small mussels.sliced 10 oz tofu (cubed) 4 tbsp dwenjang (fermented soybean paste) 1 tbsp kochujang (red chili pepper paste) 1 tbsp kochukaru (red chili pepper flakes) 1 tbsp minced garlic 1 tsp sesame oil Shellfish .sliced ½ squash . slices of mushrooms. kochujang. zucchinis. Add minced garlic and potato.cut in half. primarily made from dwenjang (soybean paste) that is regarded as one of the representative dishes of Korea.sliced 1 medium potato . sauté beef. Add rest of the vegetables and tofu.Dwen-jang Chi-gae Bean Paste Stew W/ Beef & Vegetables 된장찌개 Dwenjang Chigae is a traditional soup-based dish.3½ cups of water COOKING DIRECTIONS In a pot. then slice 1/2 inch thick 2 green onions .mussels. (optional) 3 . shrimp and/or anchovies are can also be added to enhance its flavors.chopped 2 chilies . onions and red/green chili peppers. and kochukaru. Serve with rice. . Add water. add sesame oil. This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes.sliced ½ onion .
Cook for 1 minute or so. sliced 2 green onions. and red chili pepper flakes (kochukaru) along with chopped leeks and sesame oil. Serve with rice. several small clams. sesame oil and minced garlic. add vegetable oil and sauté pork. If preferred. chopped garlic. green onions and clams. Add chili powder (kochukaru) and keep stir. RECIPE INGREDIENTS 1 pack soondooboo (soft tofu) 8 small clams. There are numerous variations of this dish consisting of seafood. Reduce heat. there are different levels of spiciness for this dish. . soy sauce.Soon-doo-boo Chi-gaeSpicy Soft Tofu Stew 순두부찌개 Soondooboo Chigae is a spicy stew made with soft uncoagulated tofu that is produced by compressing and curdling tofu to remove excess water. a raw egg may be included to add flavor as well as thickness which can dilute its spiciness of the broth. roughly chopped 1 red hot chili. sliced ¼ cup kimchi. medium and hot. sliced 1 egg yolk (or whole) 1 tbsp kochukaru (red chili pepper flakes) 1 tbsp vegetable oil 1 tsp minced garlic ½ tsp juice of ginger 1 tsp soy sauce ½ tsp sesame oil 1 tsp saewoojeot (salted shrimp) 3 cups water COOKING DIRECTIONS Marinade pork with ginger juice. In addition. pork and/or vegetable contents. Finish with egg yolk (or whole) in the center and a dash of sesame oil. Add water and kimchi. add saewoojeot. bring to a boil. beef. cleaned 4 oz pork (or beef). In a pot. light. Add chilies. especially during the winter seasons. sliced 2 green hot chilies. Main ingredients may vary depending on their availability and the preferences of the restaurants as it is served during lunch or dinner. Plain soondooboo chigae is usually made with some added pieces of pork. The ingredients and spicy broth are added to a generous amount of soondooboo in a ttukbaegi (ceramic bowl) and boiled over an intense heat. Scoop in soondooboo with a spoon.
It is made from garaetuk. fish cakes and assorted vegetables such as green onions. Serve hot. RECIPE INGREDIENTS 10 oz garaetuk ⅓ onion 1-2 stalk(s) carrots 1 tsp of kochujang or more. It is a stir-fry dish which is cooked with kochujang (red chili pepper paste) along with garaetuk. make sure the garaetuk is soft and chewy for cooking. and cabbage. depending on how spicy you want the dish to be 1 tsp sugar 1 green onion 1 tsp garlic Sesame seeds COOKING DIRECTIONS For preparation.Tuk-bok-ki Spicy Rice Cake W/ Vegetables 떡볶이 Tukbokki is one of Korea's popular snacks that are loved by teenagers as well as adults. Cut the onion and carrot into widths of ½ inch and lengths of 1 inch. In Korea. carrots. A spicy version of tukbokki is very popular but less spicy ones can be also requested to meet everyone's taste buds. then boil it with added sugar. a chewy long cylindrical rice pasta (or "rice cake") that is cut into many pieces and cooked with various ingredients. . seasoned beef. Mix the ketchup and hot pepper paste in a pot. this snack is commonly purchased from street vendors much like hotdog vendors in New York City. Pour oil into a pan with garlic and green onions then fry the onions. lastly sprinkle in some sesame seeds. However. put the garaetuk with the mixed sauce for 5-8 minutes. When the vegetables are lightly fried. carrots and onions. it can be found in Korean fast food venues as well as some restaurants outside of Korea.
minced 1 head of garlic. In a cooking pan. Add to the sauté the browned pork. In another pan. thinly sliced 1 cup Baguio beans 3 cups long chili or jalapeno peppers 1 onion. soak chili peppers for 30 minutes then rinse and strain. Add the coconut cream and simmer until the sauce thickens. bring to a boil and simmer for 10 minutes. Salt to taste.Bicol Express Recipe Estimated preparation time: 30 minutes Estimated cooking time: 30 minutes Bicol Express Ingredients: 1/4 kilo pork. Baguio beans and cook until dish gets a little dry. minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste Bicol Express Cooking Instructions: In a bowl of water with salt. heat cooking oil and brown sliced pork for a few minutes. Then add the coconut milk. . Add the chili peppers. sauté minced garlic and onion.
Pasta Carbonara is generally a classic Italian recipe. But be careful not to overcook it. drain it. but you should be very keen regarding the timing so as not to ruin your Carbonara. Once the pasta is cooked. sliced in strips 2 egg yolks 1 cup of milk ¼ cup of parmesan cheese or Edam cheese 1 teaspoon of parsley. Season with salt and pepper to taste and add the chopped parsley and top with bacon bits. In a sauce pan. but even the Filipinos loved it so much that they even have the Filipino style Carbonara. chopped Olive oil Salt and pepper How to Make It Cook pasta based on packaging labels. let the bacon melt the fat on a heated pan with olive oil to a medium-high heat. and parmesan cheese together. Meanwhile. Serve. Put the pasta in the pan and pour in the egg mixture and mix thoroughly until the pasta is coated thoroughly. but do not wash in cold water. In a bowl. How to Cook Carbonara with Bacon Ingredients: 250 grams of spaghetti or fettuccine 250 grams of bacon. However you want it. milk. sauté garlic with olive oil and add the rendered bacon. . whisk the egg yolks. Set aside. Set aside ¼ of the bacon for topping and the rest is for the sauce. this food is easy to make. Mix well.
The main ingredient is its fresh fish roe. and Korean red chili pepper powder. green onions. Cook until garlic is fragrant. In a saucepan. Other side dishes can be found along with this meal but eating it alone with rice will surely satisfy your hunger. Add fish roe. garlic. add sesame oil. . spicy broth. zucchini. green/red chili peppers and it is normally served in a ceramic bowl which continues to heat the stew during consumption. fill enough water to cover the whole block of tofu and bring it to boil. then add tofu. red chili pepper flakes 4 cups of water 14 oz pack of medium firm tofu. Cook for an additional 5 minutes. which is deep and rich in flavor as well as texture. but not brown. cut into ½ inch pieces 5 cloves of garlic. over medium heat. Assortment of vegetables usually include enoki mushrooms. Add water and bring it to a boil. RECIPE INGREDIENTS 1 package tofu 6 oz seasoned roe (available at your local Korean market) 2 tbsp toasted sesame oil 4 green onions. minced 1 tsp of gochugaru. green onion. Continue cooking until tofu is warmed through for approximately 3 minutes. usually from Codfish.Al Chi-gae Fish Egg Stew W/ Vegetables 알찌개 Al Chigae is a fish egg casserole dish which contains tofu and assortment of vegetables in a refreshing. Serve with steamed rice. cut into cubes COOKING DIRECTIONS In a pot. Many enjoy this meal with a bowl of steamed rice to compliment its spiciness.
including but not limited to. Mix around dwenjang. RECIPE INGREDIENTS 8 oz beef . then slice 1/2 inch thick 2 green onions . This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes. onions.chopped 2 chilies .sliced ½ onion . (optional) 3 .sliced ½ squash . add sesame oil.sliced 1 medium potato . It usually contains a variety of vegetables. primarily made from dwenjang (soybean paste) that is regarded as one of the representative dishes of Korea. bring to a boil. slice ½ inch thick 4 oz carrot . Add water. Cook for another 1-2 minute. and red/green chili peppers.quartered. and kochukaru. slices of mushrooms. cook on a medium-high heat for 5 minutes. etc. sauté beef. gochujang. clams. shrimps. Add minced garlic and potato. shrimp and/or anchovies are can also be added to enhance its flavors.cut in half. tofu (bean curd). Serve with rice.sliced 10 oz tofu (cubed) 4 tbsp dwenjang (fermented soybean paste) 1 tbsp gochujang (red chili pepper paste) 1 tbsp gochugaru (red chili pepper flakes) 1 tbsp minced garlic 1 tsp sesame oil Shellfish . . zucchinis. Add rest of the vegetables and tofu.mussels.3½ cups of water COOKING DIRECTIONS In a pot.Dwen-jang Chi-gae Bean Paste Stew W/ Beef & Vegetables 된장찌개 Dwenjang Chigae is a traditional soup-based dish. tofu along with several shellfish including small mussels. Additionally.
beef. carrot. and gochujang (red chili pepper paste). Season beef and stir-fry lightly until cooked. bellflower root. soak for 30 minutes and drain. RECIPE INGREDIENTS ¼ lb chopped beef (ground beef is acceptable) 1 cup bellflower roots (doraji) ½ cup bean sprouts 1 lettuce leaf 3 shiitake mushrooms 1 sheet of vegetable jelly ⅓ carrot 1 cucumber 1 egg 3 cups short-grain rice 4 tbsp gochujang (red chili pepper paste) 1 tbsp sugar 1 tbsp sesame seeds 1 tsp sesame oil COOKING DIRECTIONS Wash 3 cups of rice. Gochujang is usually served separately to control its spiciness of this rice dish. white radish. After 10-15 minutes boiling. mushrooms. and laver. and bracken fern stems. the portion of the rice touching the bowl becomes golden brown and crispy. in which a raw egg is cooked against the sides of the bowl. soybean sprouts. may also be included in the dish as well. Before the rice is placed in the bowl. then bring them to a boil. either plain or sautéed. Put the rice in a thick cooker and add 1 cup of water. It may also contain spinach. all ingredients are typically stirred together thoroughly before eating. consequently. Within both types of bibimbops.Bi-bim-bop Beef & Mixed Vegetable Rice 비빔밥 Bibimbop literally means mixed rice or mixed meal in Korean. . It's a popular meal consisting of a bowl of steamed white rice topped with vegetables. the bottom of the bowl is coated with sesame oil. Vegetables commonly used in bibimbop include julienne cucumber. reduce the heat and simmer with the lid on for 5 minutes. zucchini. A variation of this dish. Do not lift the lid while cooking. a whole egg. Tofu. dolsot bibimbop (dolsot meaning stone pot) is served in a heated stone bowl.
Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*for hot stone dolsot bibimbop. heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Add more sesame oil. Mix all ingredients well. sugar. Place the rice sizzling right into the hot stone pot). carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. combine gochujang. Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*for hot stone dolsot bibimbop. place the raw egg on the side of the hot pot so it can slightly cook). and mushrooms consecutively. . Add seasoned gochujang to taste and mix it thoroughly with rice and vegetables before eating. Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf). To make seasoned gochujang paste. sesame seeds and sesame oil. carrots.Cut cucumbers. then stir-fry bellflower roots.
onions. Usually at home. Season the minced pork or beef with soy sauce. Sauté the pork (or other substitutes) with vegetable or olive oil in frying pan. in which case. bokum means sautéed or fried and bop translates into steamed rice. Chop kimchi into small pieces. RECIPE INGREDIENTS: 2 SERVINGS 2 cups cooked rice ½ cup kimchi with liquid (pickled fermented vegetables) ½ cup minced pork or ground beef 2 roots green onion 1 tbsp soy sauce ¼ onion 1 clove garlic 1 egg Vegetable or olive oil Salt & pepper COOKING DIRECTIONS Cook rice as directed in a rice cooker or in a pot. In Korean.today's leftover rice is tomorrow's fried rice . Save kimchi liquid to add to rice. When the pork is cooked. which is then sautéed together along with other vegetables such as onions. kimchi and cook for 5 minutes. Cook a little more and turn off the heat. if desired. an egg is cooked sunny side up and placed on top of this rice dish for taste as well as for decoration.Kim-chi Bo-kum-bop Kimchi Fried Rice 김치볶음밥 Kimchi Bokumbop is a popular restaurant or home prepared dish that is very simple but yet delicious in taste. and garlic. and yes. in addition to kimchi "juice” leftover in the jar. minced garlic and powdered pepper. Lastly. or even tofu. all those stories about Asian restaurants . it can also be used to prepare kimchi chigae. So essentially. kimchi bokumbop is fried rice with kimchi. There can be infinite variations of this bokumbop dish where beef can be substituted with little bits of galbi. .is true and totally applies here. Add minced garlic and green onion. it's a way to use up kimchi before it gets too ripe to eat. Add cooked rice and mix all ingredients well. add chopped onions. A dash or more of soy sauce as well as sesame oil are added for seasoning. garlic and green onions. spam. It can consist of various choices in meat and chopped kimchi. Dice and mince green onions. bacon.
. Put rice on a dish and place a fried egg sunny side up on top. Add salt and pepper to meet taste. Cook egg sunny side up (or scrambled).Add 1-2 tbsp of sesame oil and re-heat again.
and green pepper in the frying pan and sauté together. mushrooms. Its name derives from the combination of the English words omelette and rice. green peppers. Stop the heat and add ketchup and mix well. carrots. A relatively simple dish. green pepper. Place chicken rice in the middle of the omelet and fold top and bottom sides of omelet over the chicken rice. Omurice is said to have originated from Japan and it became a popular dish at a western-style restaurant in Tokyo's Ginza district around the turn of the 19th century. Add diced onion. Heat another frying pan and put some vegetable oil.O-mu-rice Omelette Fried Rice 오무라이스 Omurice is a contemporary Asian dish consisting of an omelette made with fried rice. and round omelet. Repeat steps 6-10 to make four plates of omurice. mushrooms. mushrooms. it typically calls for rice fried with ketchup. Heat vegetable oil in a frying pan and sauté diced chicken. Put some ketchup on top of omurice and serve hot. onions and kimchi. Add cooked/steamed rice in the pan and mix well. Sprinkle some salt and pepper. Whisk an egg in a bowl and pour the egg in the frying pan. chicken and onions wrapped in a thin sheet of fried egg. RECIPE INGREDIENTS ½ lb chicken breast (or any other choice of meat) 1 onion 1 green pepper 4 white mushrooms 4 tbsp ketchup 1 tbsp vegetable oil 4 eggs 4 cups of cooked/steamed rice Salt and pepper to season COOKING DIRECTIONS Dice chicken. and onion. Quickly spread the egg in the frying pan and make a thin. large. . Different variations of this dish can include peas. Pork or beef can be substituted for chicken as well. Cover the frying pan with a plate and turn them over to place the omurice in the plate.
salt and black pepper to meet taste. and garlic. Dice and mince green onions. Add cooked rice to mixture. scramble 1-2 egg(s) and add to mixture as well. scrambled 2-3 tbsp vegetable oil or butter 3-4 tbsp soy sauce 1 tsp sesame oil Salt and black pepper to taste COOKING DIRECTIONS Cook rice as directed in a rice cooker or in a pot. small-sized shrimps are sautéed along with chopped onions and green peas in a mixture of steamed rice. At restaurants. In a frying pan. onions. Add salt and pepper to meet taste. saewoo bokumbop is usually served with miso-typed soups.Sae-woo Bo-kum-bop Shrimp Fried Rice 세우붂음밥 Saewoo Bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere. When lightly brown. mixed with scrambled eggs and chopped green onions. In another small frying pan. Serve on plate and enjoy. Usually. RECIPE INGREDIENTS 2 cup cooked rice 20-25 small shrimp. add vegetable mixture and cook for additional 1-2 minutes. It’s a common restaurant or home prepared dish during lunch or dinner that is quite simple but yet a fulfilling meal. It’s a fairly easy dish to prepare/cook and there are various combinations of ingredients that can be included along with shrimp. Sauté shrimps with garlic in butter or vegetable oil. peeled and de-veined ¼ onion ½ cup cooked green peas (frozen peas work perfectly) 2 roots green onion 1-2 egg(s). Set aside. typically champong or eggdrop based soups. Mix all ingredients well and simmer for an additional minute. sauté onion and frozen peas (defrost in microwave first) in butter or vegetable oil. Add soy sauce (amount dependent on preference). .
and sweet corns to add their own twist to this dish. Popular ways to cook gaeran chim is by placing a bowl with the content mixture inside a pot of boiling water or it can also be cooked by boiling the ingredients in a ceramic stovetop-safe bowl under low heat. Cooking gaeran chim requires extreme attention and patience to make sure it is not overcooked or burned. red pepper flakes (optional) Any other vegetable(s) (optional) Pinch of ground pepper to taste COOKING DIRECTIONS Whisk 3 eggs in steam-safe bowl or ceramic bowl. sesame seeds and/or other types of vegetables. ground pepper. Some prefer to add other vegetables such as mushrooms. RECIPE INGREDIENTS 3 eggs ½ cup water or broth 3 green onions ¼ tsp salt ½ tsp sesame seeds (optional) ½ tsp gochugaru. red pepper flakes. place steam bowl in steamer for approximately 10 minutes over medium-high heat. Preparing this dish requires whisking eggs and water (or broth) until they are completely blended in a creamy like consistency. If steaming on stove. You can also just put the bowl in a large pot with a few inches of water at the bottom for approximately 15 minutes over low-medium heat. Water can also be substituted with chicken. A light and fluffy consistency is usually sought for when making this perfect egg casserole side dish. beef or seafood).Gae-ran Chim Korean Egg Casserole 계란찜 Gaeran Chim is a Korean steamed egg casserole which is quite popular and often eaten as a side dish (banchan). salt. Sprinkle remaining optional ingredients such as sesame seeds and/or pepper flakes. Add and stir vegetable(s) to mixture. Add ½ cup of water or broth (chicken. Add salt and ground pepper. Chop green onions and any other desired vegetables. If using a ceramic bowl. or seafood broth to make it more flavorful. red pepper flakes (gochugaru) and sesame seeds are usually added near the end of the cooking process for extra flavors. onions. beef. . Green onions. bell peppers. place egg mixture on stovetop over low-medium heat for 15-20 minutes until you reach desired consistency. The main ingredients include egg and water with optional ingredients such as green onions.
After about three minutes. 3. Add the potato cubes and cook for 5 minutes. 7. . Add the green peas and bell peppers. 2. diced 1 and 1/2 cups of water salt and pepper to taste How to Make Pork Sarciado 1. cut into cubes 2 tbsp cooking oil 1 tsp minced garlic 1/3 cup chopped onions 1 cup chopped tomatoes 1/2 cup tomato sauce 1 cup diced potatoes 1/2 cup of green peas 1 red bell pepper. Saute the garlic. 6. onions and tomatoes in cooking oil. cover and simmer until pork is almost done 4. Add in the seasonings. add the pork and a little water. Cook for 3 more minutes while gently stirring. Adjust the amount of water and tomato sauce to get the desired thickness.Ingredients for Pork Sarciado 1/2 cup lean pork.
Serve over rice or with bread is good! NOTE/TIPS: . brown then add meat. Adding them is an alternative also in substitute of eating more rice plus we grew up in the philippines that when adobo is cooked. Putting the vinegar in the first step of boiling the meat is not advisable as this will not help in making them tender faster.Pork Adobo Prep Time: 45-85 minutes Serves 6-8 Ingredients: 2 lbs pork.This is a good source of protein especially for those people on diet trying to cut down on carbs. vinegar 1 tbsp white or brown sugar is okay 4 hard boiled eggs 2 tbsp olive oil 2-3 bay leaves 2 cups of water or as needed. Add hard boiled eggs. cut up in 1 1/2 inch wide by 2 inches long 2 cloves garlic 1 tsp. it is always added on the dish. For four of us in the family. garlic in skillet. -This can be cooked with pork and chicken combination or just chicken only is fine too. . . Add soy sauce and ground black pepper until color has mixed in well with the meat . grnd black pepper 1 cup soy sauce 1/4 c. Keep mixing then add water to simmer until pork is tender. Wait until it gets thick and getting the color that you want to make it look delish. I would normally use 6-8 pieces of them. Then add vinegar. Saute until water has dried up from the meat and until it is browned.You can add as many as hardboiled eggs you want. Instructions: Put oil. simmer again 5-8 minutes.Adding vinegar in the last few minutes of cooking time is very important. .
cut into serving pieces 1 tsp. sliced 2 tbsp. Let stand 10 to 20 minutes. 4. pepper 3 cloves garlic.Pork Afritada (Braised Pork in Tomato Sauce) Ingredients : 1 lb. 2. pork. Stir-fry pork pieces until no longer pink in color and turn lightly brown. 3. minced 1 onion. Add in bell peppers and stir to blend. stir-fry for a few minutes. or cornstarch) vegetable oil (Cooking Conversion Chart) Cooking Procedures : 1. Put pork in a bowl and season with salt and pepper. patis (fish sauce) 4 potatoes. sliced 1 tbsp. salt 1/8 tsp. 5. 6. Heat oil in a skillet over medium heat. if using). Correct seasonings. Thicken sauce with breadcrumbs (or flour. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender. peeled and quartered 1 cup water 1/2 cup tomato sauce 1 red bell pepper. Stir in onion until soft and translucent. Remove from heat. Season with patisand then add potatoes. . Add and sauté garlic until fragrant. fine breadcrumbs (or flour. Stir and blend and let simmer for another few more minutes. sliced 1 green bell pepper. or cornstarch. Transfer to a serving dish and serve hot.
. or as needed Directions 1. or as needed 3/4 cup dry bread crumbs seasoned salt to taste 1 quart oil for frying. 4. Dip the floured rings into the batter to coat. or until golden brown. baking powder and salt. Give it a hard tap as you remove it from the crumbs.OLD FASHIONED ONION RINGS Ingredients 1 large onion. In a small bowl. Deep fry the rings a few at a time for 2 to 3 minutes. The wire rack may be placed over a sheet of aluminum foil for easier clean up. cut into 1/4-inch slices 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 egg 1 cup milk. 3. stir together the flour. 2. Season with seasoning salt. Spread the bread crumbs out on a plate or shallow dish. Separate the onion slices into rings. and scoop the crumbs up over the ring to coat. Whisk the egg and milk into the flour mixture using a fork. and serve. Remove to paper towels to drain. The coating should cling very well. Place rings one at a time into the crumbs. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). then place on a wire rack to drain until the batter stops dripping. and set aside. Repeat with remaining rings. Dip the onion slices into the flour mixture until they are all coated. set aside.
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