Lechong Paksiw

INGREDIENTS:

• 1 1/2 kg leftover Lechon
• 3 cups Lechon sauce
• 2 cups beef stock (or beef builion dissolved in 2 cups of water)
• 6 cloves garlic, crushed
• 2 large onions, chopped
• 1 teaspoon whole peppercorn
• 8 pieces dried bay leaves
• 1/2 cup soy sauce
• 3/4 cups vinegar
• 3/4 cups sugar
• salt to taste

INSTRUCTIONS:

1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

Source : Kusina ni Master

Chocolate Lava Cake

INGREDIENTS:

• 180g dark chocolate, chopped
• 250g butter, chopped
• plain flour, for dusting
• 4 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour, sifted
• Double cream and cocoa powder, to serve

INSTRUCTIONS:

1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
2. Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
4. Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

Source : taste.com.au

Blueberry Cheesecake

INGREDIENTS:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/3 cup butter, melted
• 2 (10 ounce) packages frozen
• 1/2lb blueberries
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 3 eggs

INSTRUCTIONS:

1. Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased 9-inch pan and refrigerate for 30 minutes.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Place blueberries and cornstarch into a blender and blend to a puree until smooth. Pour blueberry sauce into a saucepan.
4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2-4 minutes. Set aside 1/3 cup blueberry sauce; let it cool. Cover and refrigerate remaining sauce for serving.
5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; slowly beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved blueberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining blueberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl blueberry sauce.
6. Bake in preheated oven until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Use a knife around edge of pan to loosen and let it cool 1 hour longer. Refrigerate the blueberry cheesecake overnight. Serve reserved blueberry sauce with cheesecake.

Source : Easy Dessert Recipes

Pata Tim

INGREDIENTS:

• 1 kilo pork’s leg (pata)
• 1/4 cup soy sauce
• 3/4 cup pineapple juice
• 3/4 cup oyster sauce
• 5 cloves garlic; crushed
• 1 tablespoon rice wine
• 1 tablespoon pepper corns
• 1 red onion; chopped
• 3 bay leaves
• Lettuce (fried in 2 minutes)

For Pata Tim Sauce

• 1 cup broth of pata
• 5 tablespoons cornstarch
• Salt to taste

INSTRUCTIONS:

1. In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat is tender.
2. Add hot water if necessary to replace the evaporated liquid.
3. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
4. Place lettuce in a platter. Put the pata over the lettuce. Set aside.

For Pata Tim Sauce

1. In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
2. Pour the sauce on top of the pata. Serve hot!

Note:
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

Source : Filipino Recipes Portal

Homemade Christmas Ham

INGREDIENTS:

• 3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
• 9 tbsps sugar
• 8 tbsps salt
• 1-1/2 tsps msg or vetsin
• 2 tsps prague powder (instead of saltpeter or salitre)

INSTRUCTIONS:

1. Mix all dry ingredients in a bowl.
2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.
3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.
4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.
5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.

To cook the ham

1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).
2. Add the following: brown sugar ( just enough to sweeten the pineapple juice mixture), bay leaves, crushed garlic.
3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
4. Cool the meat and slice into pieces.

Source : MixPH

Beef Kare Kare

INGREDIENTS:

For the stew

• 1 kg ox tail
• 1 cup unsalted peanut butter
• 1/4 cup ground toasted rice
• 1 large red onions, diced
• 4 cloves garlic, crushed
• 1 whole garlic, minced
• 1/4 cup annatto seeds soaked in 1/2 cup boiling water
• 3 tbsp brown sugar
• 4 cups beef stock
• Water
• Salt
• oil
• Freshly ground black pepper
• Bagoong

For the vegetables

• 3 pieces eggplant, sliced
• 1 bundle string beans, sliced
• 1 bunch Baby Bok Choy

INSTRUCTIONS:

1. In a pot add oil and sauté onion and garlic, once onions turn translucent remove then set it aside.
2. Now using the same pot add ox tail then brown all sides.
3. Pour the beef stock and a cup of water into the pot then bring to a boil, cover and simmer for 1.5 hours or until meat is tender (Add water if needed).
4. Turn of the heat then remove the ox tail from the pot and leaving all the liquid, set ox tail aside.
5. Add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds into the pot then mix thoroughly until it’s even in consistency. Turn on the heat to medium then let it boil.
6. Once sauce is boiling, turn heat to low then add the ox tail and simmer for 15 minutes. Season with a dash of salt and freshly ground pepper.
7. Now cook the vegetables separately by blanching string beans, eggplants and bok choy.
8. Pour stew on a deep bowl and add cooked vegetables on the side. Serve with bagoong.

Source : pinoytownhall

Image : Indonesiaeats

Bistek Tagalog

INGREDIENTS:

• 3/4 kilo lean beef, thinly sliced
• 5 pcs. medium size calamansi
• 2 large onions, sliced into rings
• 6 cloves garlic, crushed
• ground black pepper
• 1/4 cup soy sauce
• cooking oil

INSTRUCTIONS:

1. In a bowl marinate the thinly sliced lean beef with soy sauce, calamansi, and ground pepper. Leave for at least 1 hour but not longer than 3 hours. 
2. Heat a fry pan. Pour in the oil and let it hot. When oil is hot, cook the onions rings. When done, take it off the pan and set it aside. 
3. In the same frying pan, pan-fry the beef until it turns to slightly brown. Don’t over fry the beef for it will turn rubbery and very hard to eat.
4. After frying the beef, set it aside. 
5. Put in the garlic to the frying pan and saute the garlic. Add in the marinade and bring to a boil. 
6. When marinade is boiling, add the fried beef and let it simmer for 20-30 minutes or until beef it tender. Add water if necessary. Add some salt and taste if to your desired taste. 
7. Add in the onion rings and serve while hot. Enjoy!

Source : Filipino Recipes