Pork Adobong Antigo #StreetFoodCarinderia

You can try some other meats like chicken, beef or any available meats. The cooking procedure must be perfect to give the softness of the meat itself. Some Filipinos, adds some veggies into it and selling it at the carinderia.

Ingredients:

1 kilo chicken or pork, cut in serving sizes
1/4 cup 5 year old rum, Tanduay
4 teaspoon soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed

Procedures:

1. Marinate the meat in vino blanco or rum, soy sauce, vinegar, garlic, salt and pepper for a minimum of 2 hours. Drain it afterwards.

2. Fry the meat (pork, chicken or both) till golden brown.

3. Pour off excess oil and add coconut (buko) juice.

4. Simmer till tender or until adobo begins to give off oil.

5. Fry extra garlic and sprinkle on the adobo before serving.

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Braised Pork Leg With Knuckles (Paksiw Na Pata) #StreetFoodCarinderia

Usually, paksiw na pata consist of pork leg with knuckles, a few sprigs of dried oregano and handful of bulaklak ng saging or banana blossoms is added for flavor. Paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar and usually sold at carinderia.

Ingredients :

1 pork pata, chopped into 1″ slices
3/4 c. of strong native vinegar
3/4 c. of dark soy sauce
3/4 c. or more of tightly-packed brown sugar
1 whole garlic, pierced with a sharp pointed knife in several sections
2 whole onions, peeled
1 bay leaf
5-6 peppercorns
a handful of bulaklak ng saging or banana blossoms
a few sprigs of dried oregano leaves

Procedures:

1)Wash the pork pata well and place in a casserole.

2)Pour in just enough water to cover the meat.

3)Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones.

4)Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking.

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ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:SHOPPING eMALL Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Sautéed Mixed Vegetables (Chop Suey) #StreetFoodCarinderia

Ingredients:

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil

Procedures:

1). In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard.

2). Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

3). Mix in the shrimp then all the vegetables.

4). Add the remaining 1 cup of stock, fish sauce (patis) and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

5). Add or sprinkle some salt and pepper to taste.



ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:SHOPPING eMALL Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Pinakbet #StreetFoodCarinderia

Another favorite menu of carinderia with much to offer to Filipinos meal. You can add string beans, squash, or any other vegetables of your choice.

Ingredients:

1/4 kilo pork with fat, cut into small pieces
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

Procedures:

1). In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

2). On the same pan, saute garlic, onion, ginger and tomatoes.

3). In a casserole, boil water and add bagoong.

4). Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

5). Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

6) Add Salt and pepper, MSG, if desired, to taste. Best serve hot with plain rice.




ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:SHOPPING eMALL Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Menudo #StreetFoodCarinderia

Usually served in a carinderia for lunch, dinner or even snack time.

Ingredients:

2 cups pork loin, cubed
1 cup pork liver, diced
1/2 cup potatoes, diced
1/2 cup carrots, diced
1/2 cup red bell pepper, diced
1/4 cup chickpeas (garbanzo beans)
1/2 cup green and red bell peppers, diced
2 tbsp lard
1/2 tsp garlic, minced
1/2 white onions, chopped
1/2 cup red tomatoes, chopped
1/2 cup tomato sauce
salt, pepper and paprika to taste

Procedures:

1. Saute the minced garlic in lard until lightly brown.

2. Add in the chopped onions.

3. After about two minutes, add the chopped tomatoes and saute for about 3 minutes.

4. Add the pork cubes, seasonings and tomato sauce.

5. Cover tightly and simmer until the pork is half-cooked.

6. Add the diced potatoes,carrots, and liver. Cook until the potatoes are done.

7. If the mixture is drying out, add water.

8. The chickpeas should have been cooked beforehand. If you're using canned chickpeas, there's no need to further cook them. Add the chickpeas and the bell peppers to the menudo stew a few minutes before serving.

9. Served hot.



ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:AMAZON ONLINE MALL Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Milkfish Stew #StreetFoodCarinderia

Milkfish or bangus is a favorite fish of Filipinos usually cooked as stew, or fried.

Ingredients:

1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
1 small ginger, sliced
2 pieces tomatoes, quartered
1 piece raddish, sliced
1 medium onion, sliced
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 small pack tamarind powder
1 teaspoon salt
pinch of MSG

Procedures:

1. In a casserole, bring water to a boil together with the ginger.

2. Add milkfish, tomatoes, and onion and simmer for 10 minutes.

3. Add the tamarind powder, MSG and salt to taste.

4. Add the raddish, eggplant and string beans and simmer for another 5 minutes.

5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.

6. Serve piping hot in a bowl.