Milkfish Belly BeefSteak Style #StreetFoodCarinderia

Bangus belly lovers will absolutely love this truly Pinoy dish.

Ingredients:

1 kilo SARANGANI BAY Boneless Milkfish Belly
1/8 cup cooking oil
5 cloves garlic, peeled and smashed
1 white onion, sliced
1 tomato, sliced

For soy-calamansi mixture:

1/4 cup soy sauce
1 ½ tablespoons calamansi juice
1 cup water
1 teaspoon whole black peppercorns
1 large red onion, sliced into rings

Procedures:

1 Heat oil and sauté garlic until golden brown. Add onion and cook until translucent. Add tomatoes and cook until mushy. Add soy-calamansi mixture. Add milkfish bellies, one at a time. Add water. Boil and cover for 2 minutes. Add pepper. Reduce and simmer until bellies are cooked firm.

2 Top with onion rings. Serve with steaming rice.

3 Serves 4 - 5

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.