This could be just a bit exotic for some of you that is not familiar with other kinds of cuisine, but for me growing up this is yummy food! Like I said, wish my mom was still here! Enjoy and don’t be afraid to try new things! You just might like it!! CHEERS! Thanks Philippines Foods & Recipes
Igado is a Ilocano dish made from pork tenderloin and pig’s innards; liver, kidney, heart. This Filipino recipe is one of the best dish around. Truly authentic while some might find it a bit of exotic.
Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.
Igado Recipe Ingredients:
* 2 onions, finely chopped
* 2 tomatoes, chopped
* 1 bell pepper, juliene
* 1/2 kilo pork liver , cut into 2 inch strips
* 1/4 kilo pork, 2 inch strips
* 2 garlic cloves, minced
* 1/4 cup soy sauce
* 1/4 cup white vinegar
* 1 tbsp sugar
Igado Recipe Cooking Procedure:
1). Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
2). Add tomatoes just before the garlic and onions turn very light brown.
3). Add in the pork strips, and stir fry until pork is light brown.
4). Add in the liver and stir until liver is half-cooked.
5). Add in the vinegar, soy sauce and the sugar.
6). Simmer until the meat is cooked.
This dish is best served with steamed rice. Enjoy!
YUM!! This is so yummy and I miss it soooo… my Mom made this often and also when we have family gatherings or special occasions. I miss her cooking and miss you tons MOMMY! I really should try to get cooking some of these recipes… just need some better equipment and a larger kitchen! LOL… Thanks goes to Philippines Foods & Recipes for all those wonderful recipes!
As we all know, Estofado is one of the well-known Filipino recipe or dish. Estofado dishes are usually seen at most Filipino occasions or gatherings. Estofado is usually cooked with chicken or pork, but in this Estofado recipe, squid is the main thing.
Squid Estofado Recipe Ingredients:
* 1/2 kg medium size squid cleaned ink sac removed
* 1/2 tsp salt
* 1/8 tsp. pepper
* 1/2 cup flour
* 1/4 cup oil for frying
* 1 tbsp minced garlic
* 2 tbsp chopped onion
* 1 cup sliced carrots
* 1/2 cup sliced Baguio beans
* 1/4 cup vinegar
* 1 cup tomato sauce
* 1 piece bay leaf
* 1 tsp. sugar
* 1/4 tsp salt
Squid Estofado Cooking Procedure:
1). Season squid with salt and pepper. Dredge with flour and brown in hot oil.
2). Place the squids on one side of the pan, and leave about 2 tablespoons of oil in the pan. Saute garlic and onions until limp.
3). Add the vegetables including carrots, Baguio beans and bay leaf, pour in vinegar, tomato sauce, and broth, bring to boil without stirring.
4). Lower heat and simmer for another 5 minutes or until vegetables are crisp tender.
I love pancit and there lots of ways to make it…you can make this your own kind of signature dish. I’ve not made this for awhile, and I think I need to gather some ingredients and make some! Hope you enjjoy this as much my friends and family! Thanks Philippines Foods & Recipes
Pancit canton is a Filipino/Asian traditional food. Its a dish of Chinese origin that has become very much a part of Filipino cuisine, this recipe of pancit canton or lo mein is made with egg noodles, diced pork belly, carrots and green vegetables in a thick oyster-based sauce.
Pancit canton is a type of comfort food, for most of the Filipinos, and it was mostly being served at nearly all Filipino potluck parties.
Pancit Canton Recipe Ingredients:
* 12 ounces pansit canton noodles
* 1 chicken breast, cooked and shredded
* 4 cups chicken broth (from boiled breast)
* 1/2 pound pork, sliced in small pieces
* 1/2 pound shrimps, shelled and deveined
* 4 tablespoons cooking oil
* 1/2 cup chopped onion
* 2 tablespoons garlic, minced
* 1/2 cup Chinese sausages, sliced
* cauliflower, cut to bit size
* 2 cups snow peas (sitsaro)
* 2 cups cabbage, sliced into strips
* 1 cup celery, sliced
* 1 carrot, diced
* 1/4 cup scallions, diced
* 4 tablespoons soy sauce
* 1 tablespoon sesame oil
* Salt and pepper to taste
Pancit Canton Cooking Instructions:
1). In a big pan or wok, saute in oil the garlic and onions. Then add sliced pork until cooked.
2). Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
3). Add the remaining 2 cups of chicken broth and the pancit canton noodles. Let simmer until noodles are soft.
4). Add the scallions, sesame oil then salt and pepper to taste.
Pancit Canton is best served while its hot. Enjoy! BUT, its great for leftovers! =)
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