菲律宾香肠 ~ Homemade Longganisa ( Filipino sausage )

食谱取自 ： Adora's Box

菲律宾香肠

材料：

750g 猪肉碎
3汤匙 生抽
2汤匙 绍兴酒
1汤匙 蒜茸 （剁碎 ）
3汤匙 黄糖
1茶匙 甜椒粉
1/2茶匙 黑胡椒粉
2汤匙 食油

 

做法 ：
1． 在大碗里加入生抽，绍兴酒，黄糖 ，蒜茸，黑胡椒粉和食油， 搅拌均匀。拌入猪肉碎，打至起胶质。

2．放入冰箱，腌渍12小时 .

 

3.  把肉碎分成16等份 。捏成一个香肠状。 （图1）                

~ 图1 / picture 1 ~

                 

4．将香肠煎至熟或金黄色。也可放在烤箱里以180度，烤20分钟，然后再煎至金黄色.（图2）

                 

~ 图2 / picture 2 ~

5．配上蒜茸饭享用。

 

Recipe source :  Adora's Box

Homemade Longganisa ( Filipino sausage )

Ingredients:
750g  minced pork
3 tbsp light soy sauce
2 tbsp “ ShaoXing wine “ or dry sherry
1 tbsp crushed garlic
3 tbsp  brown sugar
1 tsp paprika
1/2 tsp ground black pepper
2 tbsp oil

 

Method :
1. In a mixing bowl , blend the soy sauce, wine, sugar, garlic, black pepper and oil together. You can omit the oil if your pork is fatty enough. Add in the minced pork and stir very well in one direction until the mixture becomes pasty.

2. Transfer to a lidded glass container and refrigerate for 12 hours .

3. Divide the mixture into 16 portions. Shape each into a sausage shape. ( Picture 1 )

4. Pan fry the sausages for 10-15 minutes until cooked through and browned or wrapping them in greased foil and baking in a 350° F/180° C oven for 20 minutes for a better shape then pan frying them until browned.  ( Picture 2)

5 . Serve with sinangag .

 

I am submitting this post to Asian Food Fest : Philippines ~ July 2014 , hosted by Swee San of The Sweet Spot.

                               

菲律宾蒜茸炒饭 ~ Filipino Garlic Fried Rice ( Sinangag )

 

食谱取自 ：Pinoy Recipe

菲律宾蒜茸炒饭

材料：

4 杯冷饭
1小条红萝卜 （ 切碎）
半杯 切碎的包菜
6瓣 蒜头（ 剁碎 ）
食油适量
盐和胡椒粉
1汤匙 青葱粒

 

配料：
2粒打散的鸡蛋，煎成蛋皮， 切丝
1/4杯 午餐肉

 

做法 ：
1．烧热锅，加入食油，爆香蒜茸，加入午餐肉和盐。

2．然后加入冷饭，红萝卜碎，包菜。拌炒 5分钟。

3．加入蛋丝和青葱粒 。 再拌炒至均匀。

4．加入盐和胡椒粉调味。

5．熄火。即可享用。

 

Recipe source  :  Pinoy Recipe

Sinangag

Ingredients:
4 cups of leftover rice （ cold and well preserved ）
1 small Carrot ( chopped )
1/4 cup cabbage ( chopped )
6 cloves garlic; minced
some cooking Oil
salt and pepper to taste
1 tbsp chopped spring onion
 
Optional:
2 well beaten eggs; fried and sliced in pieces
1/4 cup leftover Luncheon Meat or Ham

 

Method :

1. Saute garlic and when browned, add the Luncheon Meat or Ham, and salt to taste.

2. Turn to high heat, then add rice and thoroughly mix well for 5 minutes with the other ingredients ( chopped carrot and cabbage )

3. Add the eggs (optional) and scallions. Continue mixing until all ingredients are well blended.

4. Salt and pepper in preference to your taste.

5 . Remove from fire and serve.

 

Cooking Tips:
~ Meat ingredients that you can add to Sinangag are luncheon meat, ham, fried fish, bacon, tocino, hotdog, sausage, corned beef, etc.

~ Vegetable ingredients that you can add to Sinangag are green peas, onion, carrots, potato, tomato, etc.

 

 

I am submitting this post to Asian Food Fest : Philippines ~ July 2014, hosted by Swee San of The Sweet Spot .

 

                                 

Filipino Steamed Rice cake ( Puto )

 

 

食谱取自 ：Ping desserts

Puto

材料 :
2杯 面粉 （ 我用特幼面粉 )
1tsp 发粉 
2 粒蛋 （ 打散 ）
1杯 细砂糖
1/2杯 融化奶油
1杯水
1/2杯 淡奶/鲜奶

香蕉叶适量

 

做法 ：
1．香蕉叶洗净，剪成小片。放入烤模里。将面粉, 发粉和糖过筛。

2．在另一个大碗里，加入水，鲜奶，蛋和融化奶油。搅拌均匀。

3．将粉类加入（2）里，搅拌均匀至无颗粒。

4．将蛋糕糊倒入烤模里至8分满。盖上一层铝箔纸。

5．倒入适量水和1汤匙白醋。加盖，蒸20 ~ 25分钟或至熟。

6．将puto取出，即可享用。

 

Recipe source :  Ping desserts

Puto

Ingredients :
2 cups all purpose flour ( I used superfine flour )
1tsp baking powder
2 eggs  ( beaten )
1 cup castor sugar
1/2 cup melted butter or melted margarine
1 cup water
1/2 cup evaporated or fresh milk

some banana leaves

 

Method  :

1. Clean the banana leaves, cut and place on the tin moulds.  Sift together all purpose flour, baking powder and sugar in a bowl.

2. In a separate bowl slowly whisk to blend the water, milk, egg and melted butter/margarine until fully incorporated.

3. Add dry ingredients into the liquid mixture and mix thoroughly until well blended and no lumps.

4. Fill the tin molds with batter to nearly full. Repeat the process for the rest of the tin moulds. Cover the tim moulds with aluminium foil .

5. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes without opening the lid.

6. Remove Puto from steamer tray and tin mould. Serve .

 

I am submitting this post to Asian Food Fest : Philippines ~ July 2014, hosted by Swee San of The Sweet Spot .

 

                             

 

菲律宾烤鸡 ~ Filipino Barbecue Chicken

 

食谱取自 ：Adora's Box

（ 我做了少许更改 ）

菲律宾烤鸡

材料：
1.5kg 鸡

醃料：

1罐  7-up (330ml )
1/4 杯 生抽
2汤匙 李派林喼汁
1 茶匙 Tabasco 辣椒酱
1 汤匙 蒜茸
1汤匙 甜椒粉
1  1/2茶匙 盐
1/2茶匙 黑胡椒粉

 

涂面材料：

2汤匙 生抽
2汤匙 蜜糖
1 汤匙 玉米油

** 全部材料搅拌均匀

做法 ：

1．将鸡洗净，沥干水份，放入碗中。所有醃料倒入搅拌均匀，放进冰箱醃制数小时或隔夜。

2．在烤盘铺上一层锡纸。以200度预热烤箱。 （图1 ）

~ 图1 / picture 1 ~

3．将鸡烤15~ 20分钟。然后涂上少许的蜜糖生抽汁，再烤15分钟后翻面。重复多一次。呈至金黄色。

4．即可配上白饭享用。

 

Recipe source : Adora's Box

( with minor adjustment )

Filipino Barbecue Chicken

Ingredients:
1.5 kg chicken portions

Marinade ingredients :

1 tin 7-up ( 330 ml )
1/4 cup light soy sauce
2 tbsp Worcestershire sauce
1 tsp Tabasco
1 tbsp crushed garlic
1 tbsp paprika
1 1/2 tsp salt
1/2 tsp ground black pepper
 

Ingredients for the glaze:
2 tbsp light soy sauce
2 tbsp honey
1 tbsp vegetable oil

** Mix together and use to glaze the chicken.

 

Method :
1. Put the ingredients, except for the chicken, in a bowl and mix together. Add in the chicken, mix well and refrigerate for a couple of hours or overnight.

2. Place a piece of aluminium foil at the baking tray and pre-heat oven at 200c. ( Picture 1 )

3．Bake for 15  ~ 20 minutes , then brush some honey-soy sauce ( glaze ) and bake another 15 minutes . Turn over and repeat the same step one more time until golden brown .

4.  Serve with white rice .

 

I am submitting this post to Asian Food Fest : Philippines ~ July 2014 , hosted by The Sweet Spot.