Tocino Recipe

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRdvQA7YpFR7IbEe1TfpVqE1UnGTkjaq0vf8KNUM_pVuCx8ahkILmuq8K3uWxeO4RRmaB8PDF5OORlj0B2DJAq2twPrkFl2jjAWVaHagHe8Z2494qYCDffebEKUR-ccMbWroTyJSdwblK/s1600/Untitled1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="768" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRdvQA7YpFR7IbEe1TfpVqE1UnGTkjaq0vf8KNUM_pVuCx8ahkILmuq8K3uWxeO4RRmaB8PDF5OORlj0B2DJAq2twPrkFl2jjAWVaHagHe8Z2494qYCDffebEKUR-ccMbWroTyJSdwblK/s640/Untitled1.png" width="640" /></a></div> <br /> <br /> <i><br /></i> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>YOUR SHOPPING LIST:</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Pork Shoulder</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Rice Wine Vinegar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Fruit Juice (Pineapple or Orange)</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Rice Wine Vinegar or any vinegar (coconut, apple cider)</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Red food color</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i><br /></i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>IN THE PANTRY:</i></b></span></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Sugar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Garlic</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Salt</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Soy Sauce</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> Ground Pepper</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>INGREDIENTS</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>   2 pounds Pork shoulder, cut in 1/4 inch thickness</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> </b></span><span style="font-family: Verdana, sans-serif;"><b> </b></span><b style="font-family: Verdana, sans-serif;">MARINADE</b></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 tablespoon kosher or table salt, dissolved in 1/4 cup water</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  3/4 cup Sugar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/2 head of Garlic, minced</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 tablespoons Rice Wine Vinegar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 tablespoon Soy Sauce</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/4 cup Fruit Juice (Pineapple or Orange)</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/2 teaspoon Red food color</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 tablespoon Ground Pepper</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/4 cup Vinegar (optional - to add before frying)</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  Cooking Oil for frying</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>1. Mix together the marinade and dissolve the sugar completely.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>2. Pour the marinade and knead it into the meat to completely absorb.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>3. Cover and leave inside the refrigerator to cure for 2 - 3 days.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>4. When ready to cook, mix in the vinegar, then drain excess liquid.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>5. Fry in cooking oil using medium heat.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>6. Serve with garlic fried rice, Sunny-side up Egg, and a side dip of vinegar and chili pepper or slices of tomatoes.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>TIPS </i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>Try to cure inside the refrigerator instead of room temperature for food safety. Meats that cure outside refrigeration usually use Curing Salt or Saltpeter (Salitre).</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>No fruit juice available? If you have any orange fruit lying around, squeeze out the juice to get the required amount the recipe calls for.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>I add more vinegar in the end to mimic the tangy cured meat taste. Just a personal preference.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>If you use a tough kind of meat, use the back side of the knife to pound the meat after slicing to separate the grains and make the meat tender.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>Boiling the meat in water before frying could make the Tocino lose its sticky, sweet glaze that you get from directly frying.</b></span></div>

Tocino Recipe

YOUR SHOPPING LIST:  Pork Shoulder  Rice Wine Vinegar  Fruit Juice (Pineapple or Orange)  Rice Wine Vinegar or any vinegar (...

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Lechon Paksiw Recipe

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4hT3CXgVJumLySGLXB9CWkHUV9hMXEm8xbdGhWn_JcEahh2HdZKb1cWs3gEZ_o4APu6qxvX7Z_-ooqyEAGnj-MCijQbbS-JchYx80LmO6Q3BHSUcE861pcUgsnMMRMMI5FlMjXTjIF2z/s1600/Untitled1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4hT3CXgVJumLySGLXB9CWkHUV9hMXEm8xbdGhWn_JcEahh2HdZKb1cWs3gEZ_o4APu6qxvX7Z_-ooqyEAGnj-MCijQbbS-JchYx80LmO6Q3BHSUcE861pcUgsnMMRMMI5FlMjXTjIF2z/s640/Untitled1.png" width="640" /></a></div> <br /> <br /> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>INGREDIENTS</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 pound Lechon, cut in cubes</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/4 cup Vinegar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/8 cup Soy Sauce</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 cup Water</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/2 head Garlic, minced</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 piece Bay leaf</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/2 teaspoon Salt</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/4 teaspoon Pepper</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 tablespoon Sugar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/2 cup Lechon Sauce</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>PREPARATION TIME : 5 minutes</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>COOKING TIME : 25 minutes</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>1. Put the Lechon in a pot, add garlic, vinegar, soy sauce, bay leaf, sugar and water. Bring to a boil.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>2. Turn the heat down and simmer for 15 minutes until the lechon skin is tender and the liquid has reduced into half.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>3. Add the lechon sauce, salt and pepper and cook for another 10 minutes.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>4. Serve with</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>5. Serve with rice.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <b style="font-family: Verdana, sans-serif;"><br /></b></div> <div style="text-align: justify;"> <b style="font-family: Verdana, sans-serif;"><i>TIPS </i></b></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> </div> <ul> <li><b style="font-family: Verdana, sans-serif;">   Take out the bay leaf when serving so no one will choke on it.</b></li> </ul> <br /> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> </div> <ul> <li><b style="font-family: Verdana, sans-serif;">  Do not stir the vinegar mixture in Step #1 so the vinegar will not taste fresh and very tangy.</b></li> </ul> <br /> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> </div> <ul> <li><b style="font-family: Verdana, sans-serif;"> This dish, just like anything cooked with vinegar, tastes better the following day, so don't worry if you have leftovers in the refrigerator.</b></li> </ul> <br /> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> </div> <ul> <li><b style="font-family: Verdana, sans-serif;"> You could also do a lechon-manok version of this dish, just cut the roasted chicken in serving sizes, but do not braise for so long as roasted chicken are already very tender and they will look more like pulled meat rather than paksiw.</b></li> </ul>

Lechon Paksiw Recipe

INGREDIENTS   1 pound Lechon, cut in cubes   1/4 cup Vinegar   1/8 cup Soy Sauce   1 cup Water   1/2 head Garlic, minced ...

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Chocolate Chip Cookies Recipe

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR58S0GazlrRnVl6_FE17F4TbgPjGRb0Gh26aUaMQRbzj-HJ_QWtUpmpCgUTtAjyTfx2t1KchjrXzNnNnDjD9F3uwUdy76P96Uk8XhaAH0XmyMVjJrHSSshmWj4yZswAi_mjwPRrTIr66l/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="741" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR58S0GazlrRnVl6_FE17F4TbgPjGRb0Gh26aUaMQRbzj-HJ_QWtUpmpCgUTtAjyTfx2t1KchjrXzNnNnDjD9F3uwUdy76P96Uk8XhaAH0XmyMVjJrHSSshmWj4yZswAi_mjwPRrTIr66l/s640/1.png" width="640" /></a></div> <br /> <br /> <br /> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>Prep        Cook        Ready In</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>15 m        12 m        1 h 40 m</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Ingredients</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  4 1/2 cups all-purpose flour  </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 teaspoons baking soda </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 cups butter, softened </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 1/2 cups packed brown sugar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1/2 cup white sugar </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 (3.4 ounce) packages instant vanilla pudding mix </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  4 eggs </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 teaspoons vanilla extract </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  4 cups semisweet chocolate chips </b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 cups chopped walnuts (optional)</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Directions</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.</b></span></div>

Chocolate Chip Cookies Recipe

Prep        Cook        Ready In 15 m        12 m        1 h 40 m Ingredients   4 1/2 cups all-purpose flour     2 t...

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Tortang Talong with Ground Pork Recipe

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX139k8P1mSPGs-inYOJzLYaTQE2DeYE1_BiTp18E-kfNQrE2VWKweJFuD4RIj8YYs3qYM6uEBufN_0K2hPWu9ACiqwng22xml7eWpoW1A4yxONmkhw3gzgY7MFLRIRT8sZ3J8l2W5Qqrs/s1600/Untitled1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="415" data-original-width="647" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX139k8P1mSPGs-inYOJzLYaTQE2DeYE1_BiTp18E-kfNQrE2VWKweJFuD4RIj8YYs3qYM6uEBufN_0K2hPWu9ACiqwng22xml7eWpoW1A4yxONmkhw3gzgY7MFLRIRT8sZ3J8l2W5Qqrs/s640/Untitled1.png" width="640" /></a></div> <br /> <br /> <i><span style="font-size: x-small;"><br /></span></i> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>Prep time        Cook time         Total time</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>10 mins            25 mins             35 mins</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i><br /></i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Ingredients</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 Chinese eggplants</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  3 eggs</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  6 to 8 ounces ground pork</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 medium tomato, chopped</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 medium onion, chopped</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 cloves crushed garlic, minced</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  8 tablespoons cooking oil</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  ½ teaspoon salt</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  ⅛ teaspoon ground black pepper</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Instructions</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>1. Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin off and arrange in a plate. Flatten each piece using a fork. Set aside.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>2. Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>3. Add ground pork. continue to cook until the pork turns light brown. Season with salt and ground black pepper. Transfer to a clean plate and set aside.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>4. Heat remaining oil in a clean pan.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>5. While the oil is being heated, crack eggs and place in a bowl. Beat until smooth.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>6. Dip a piece of eggplant into the bowl with egg. Make sure that the entire eggplant gets completely coated.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>7. Gently slide the eggplant into the pan.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>8. While one side is frying, arrange half of the ground pork mixture over the eggplant. Pour 2 tablespoons of beaten egg to cover the pork mixture. Tip: Scoop oil from the pan using a spoon and pour over the eggplant. This will partially cook the beaten egg on top, which will act as a binder to prevent the meat mixture from falling apart.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>9. Flip the eggplant over to cook the opposite side. Note: you can use a wide spatula, or you can temporarily transfer the eggplant to a plate. If using the plate method, empty the oil from the pan first. Hold the pan in one hand and the plate on the other. Cover the plate with the pan and quickly flip the pan so that it facing up. The side with ground pork should be facing down at this point. Continue to cook in medium to high heat until the tortang talong with ground pork is fully cooked. Do the same step for the remaining eggplant.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>10. Transfer to a serving plate. Serve.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>11. Share and enjoy!</b></span></div> <div style="text-align: justify;"> <br /></div> <br /> <br /> <br />

Tortang Talong with Ground Pork Recipe

Prep time        Cook time         Total time 10 mins            25 mins             35 mins Ingredients   2 Chinese egg...

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Sous Vide Strip Steak Recipe

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZnjcOJidT02ORx1T74OtwVhFN1yo7wyy1YeE5lGPv8g8B-voA5WgCGf9cqEnwgGS23Sk4rwdd5P9EebEcESo7c6bulzF1MTlaFXhe8snYxtwLfyDsI-vqB606HspbHAEh4SIWf5PmDUz/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="500" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZnjcOJidT02ORx1T74OtwVhFN1yo7wyy1YeE5lGPv8g8B-voA5WgCGf9cqEnwgGS23Sk4rwdd5P9EebEcESo7c6bulzF1MTlaFXhe8snYxtwLfyDsI-vqB606HspbHAEh4SIWf5PmDUz/s640/1.png" width="640" /></a></div> <br /> <br /> <br /> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>Prep time             Cook time               Total time</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>10 mins         3 hours 10 mins      3 hours 20 mins</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Ingredients</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 (8 oz.) New York Strip Steak</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  2 teaspoons coarse sea salt</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>  1 teaspoon freshly cracked peppercorn</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i><br /></i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Instructions</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>1. Pour enough water in a heat-safe food storage container or a pot. Set the sous vide cooker and the preheat to 133F.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>2. Arrange strip steak in a resealable freezer bag. Take all the air out of the bag using the water displacement method. Seal the bag.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>3. Soak the freezer bag with steak into the container. Sous vide cook it for 3 hours.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>4. Remove the steaks from the bag. Let it cool down. Rub salt and pepper all over it. Let it stay for 5 minutes.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>5. Heat the grill (set it to high preferably). Quickly grill one side of the steak until it turns brown. Turn it over and do the same step on the opposite side. Note: It only takes a few minutes to grill the steaks since these were already cooked</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>6. Transfer to a serving plate. Serve with mashed potato or any side dishes that you like.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>7. Share and enjoy!</b></span></div>

Sous Vide Strip Steak Recipe

Prep time             Cook time               Total time 10 mins         3 hours 10 mins      3 hours 20 mins Ingredients ...

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Chicken Adobo sa Gata

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OKCFZVr2EGXXdxkaQa7BpGv6kdXGoenAzLOy-mSR6a7Xexo0uttfBpme3xRsejWRnh3I4uXpj8QVxi9P18Q8YBSmSnXk4VDr0no0d8djJv4eox__YyhUlUvnR2nKaLhXqbLP_q4MVoI0/s1600/Untitled1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="500" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OKCFZVr2EGXXdxkaQa7BpGv6kdXGoenAzLOy-mSR6a7Xexo0uttfBpme3xRsejWRnh3I4uXpj8QVxi9P18Q8YBSmSnXk4VDr0no0d8djJv4eox__YyhUlUvnR2nKaLhXqbLP_q4MVoI0/s640/Untitled1.png" width="640" /></a></div> <br /> <br /> <br /> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>Prep time         Cook time        Total time</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>20 mins            50 mins         1 hour 10 mins</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i><br /></i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Ingredients</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 2 lbs. chicken, cut into serving pieces</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 1 head garlic, crushed</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 1 tablespoon crushed peppercorn</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 2 cups coconut milk</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 5 pieces dried bay leaves</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 6 tablespoons soy sauce</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 5 tablespoons white vinegar</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b> 3 tablespoons cooking oil</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i><br /></i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><i>Instructions</i></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>1. Combine chicken, soy sauce, half of the crushed garlic, and crushed peppercorn in a bowl. Mix well. Marinate the chicken for 20 minutes.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>2. Heat oil in a cooking pot.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>3. Once the oil is hot enough, saute the remaining garlic until it turns light brown.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>4. Add the chicken (including all the marinade ingredients) and dried bay leaves. Cook until the chicken browns.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>5. Pour vinegar into the pot. Let boil. Stir and continue to cook for 5 minutes.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>6. Pour the coconut milk. Let boil. Cover and simmer until the chicken becomes tender. Note: you can continue cooking until the sauce reduces to your desired consistency.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>7. Transfer to a serving bowl.</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b>8. Serve. Share and enjoy!</b></span></div> <div style="text-align: justify;"> <span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div> <div style="text-align: justify;"> <br /></div>

Chicken Adobo sa Gata

Prep time         Cook time        Total time 20 mins            50 mins         1 hour 10 mins Ingredients  2 lbs. chicke...

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