Empanada is one of our all time favorites. Perfect for snack or merienda. If you've been wanting to create the perfect empanada, this recipe will surely help you out!



Empanada Filling Ingredients:

1 cup carrot diced
1 cup potato diced
1 cup sweet peas (frozen)
1 cup golden raisins
1/2 cup onion diced
2 garlic cloves minced or garlic powder
2 TBS soy sauce
2 TBS brown sugar
2 Lbs lean ground pork
Salt and Pepper to taste

Empanada Dough Ingredients:

3 cups Bisquick
3 cups all purpose flour
1/2 cup sugar
2 stick butter at room temperature
1 cup very cold water
1 Tsp salt
1 egg white for sealing

How To Make Lucena's Filipino Empanada (Video):



Source:  ASimplySimpleLife



Lucena's Filipino Empanada Recipe

Pork bistek or bistek tagalog is one of the Filipinos favorite dish. It's very easy to cook with few ingredients to use. Although the traditional bistek tagalog (beef steak) uses beef, this one uses pork as an alternative.

Pork Bistek Filipino Recipe


Here's a simple step by step instruction on how to cook Pork Bistek or Bistek Tagalog that you can try at home. Enjoy!

Pork Bistek Ingredients:

2 pcs of pork, sliced
5 pcs of calamansi or 1/2 lemon
1 onion
6 spoon of soy sauce
1 tsp of sugar
1 1/2 glass of water
a pinch of black pepper powder
small amount of cooking oil

How To Cook Pork Bistek:

Watch the video below to see how pork bistek is cooked. Enjoy!



Pork bistek is best served with plain steamed rice.

Recipe credit: Angela Baek

How To Cook Pork Bistek | Pork Bistek Filipino Recipe

Kare Kare or Beef in Peanut Stew (some calls it as Filipino oxtail and vegetable stew) is a traditional Filipino food complimented with thick, savory and flavorful peanut sauce.

Kare-kare is usually served on special occasions and family gatherings. It is always accompanied with sautéed shrimp paste (bagoong alamang) for added flavor.

Kare Kare Filipino Dish

Here's an easy to follow Kare Kare recipe (serves 3 - 4) from Janice Kusina webpage.

Kare Kare Ingredients : 

- 400 g Beef Brisket and Oxtail
- 7 cups water (keep 3 cups beef broth)
- 1 tbsp annatto seeds (dissolve in 3 tbsp beef broth)
- 2 tbsp peanut butter
- 4 cloves garlic, crushed
- 1 medium onion, diced
- 2 medium eggplants, sliced
- 1 bunch green beans (sitaw) cut in 2 inches
- Mama Sita's Kare Kare Sauce Mix (optional)
- 2 bunch Chinese Cabbage (bok choy)
- 1 tbsp Thai Sticky Rice (uncooked, dry roasted and finely ground)
- 1 tbsp Sauteed Shrimp Paste (bagoong)
- 1 tbsp canola oil

How To Cook Kare Kare:

1. Place beef brisket and oxtail in a pot with water. Heat on high and bring to a boil. Simmer for 1 hour with the lid half-open. Set aside and keep beef broth for later.

2. In a casserole dish, heat oil and fry eggplants. Set aside.

3. On the same casserole dish, saute garlic until fragrant. Add onions, cook until transparent.

4. Put back cooked beef brisket and oxtail and fry until the meat turns brown.

5. Dissolve Mama Sita's Kare Kare sauce in 1 cup of water and pour in.

6. Add 3 cups of beef broth.

7.  Add uncooked sticky rice. Mix and bring to a boil.

8. Pour in dissolve annatto seeds liquid and add peanut butter for thicker sauce and additional flavour. Simmer for 2 minutes.

9. Add fried eggplants and green beans, cook for 2 minutes.

10. Finally, add bok choy leaves and cook for 1 minute.

Serve hot with plain white rice and shrimp paste (bagoong) on the side. Enjoy!

Kare Kare with Bagoong and White Rice

Kare Kare Filipino Recipe Cooking Video:



Recipe and Image Source: janicekusina.blogspot.com.au

How To Cook Kare Kare | Kare Kare Filipino Recipe


Wanna’ be a hit in your next gathering? Try this easy Cajun shrimp dish and pair it with its very own Cajun rice. The simple word to describe it is just yum.

Cajun shrimps


With some shrimps, rice, a couple of spices and a good bottle of white wine, you can serve this restaurant-quality meal to your family and friends. As far as my palate is concerned, this aromatic recipe is very much comparable to the Cajun dishes served at Friday’s and Chilli’s. Yumm!! In terms of cooking time, it doesn't take much. Cooking the shrimps takes just a few minutes in the pan. The short grain rice cooks relatively quick, as well. Say, about 20 minutes give or take some 5 ones. It's an easy recipe that I am absolutely recommending to the homemakers who love easy dishes, flavourful spices and the hot stuff. You can also do this dish with chicken. Let's talk about that in a separate post.

Cajun spice is a combination of various herbs and spices. There’s paprika, cumin, garlic powder, black pepper, onion powder, dried thyme and oregano. Fortunately, you don’t have to buy packs of these spices to cook Cajun shrimp and rice. We used store-bought Cajun mix for this recipe and it works just fine. It makes life so much easier.

Here’s the recipe on how we cook Cajun shrimps and rice at home.

Ingredients:

Cajun Shrimps
- Shrimps, ½ kilo, deveined
- Cajun seasoning, 2 tsp
- Olive oil, 1 tbsp
- Garlic, 2 tsp, minced
- Butter, 2 tbsp
- White wine, 1/3 cup (We used Muscato)
- Lemon juice, 1 tbsp
- Lemon zest
- Salt, 1 tsp
- Freshly ground pepper, 1 tsp
- Parsley, chopped

Cajun Rice
Cajun rice


- Chicken stock, 1 litre (5 cups)
- Short grain rice, 2 cups
- Onions, 1 cup, chopped
- Celery, ½ cup, chopped
- Bell pepper, ½ cup, chopped
- Dried basil, 1 ½ tsp
- Sweet paprika, ½ tsp
- Ground chili (or cayenne pepper), ½ tsp
- Dried oregano, 1 tsp
- Garlic, 4 cloves, minced
- Butter, at least 80-100 grams (add more for flavours, if preferred)
- Salt, 1 tsp
- Freshly ground pepper, 1 tsp

Directions:

Cajun shrimps on cajun rice


1. In a medium heat sauce pan (or pot), sauté butter, onion, celery, bell pepper and garlic for about 5 minutes.
2. Add the remaining spices and sauté for another 2-3 minutes.
3. Add rice.
4. Sauté until the rice is slightly brown and had mixed well with the spices.
5. Add the chicken stock. Start with 4 cups of stock into the dish. Some rice requires less liquid to properly cook. Add more, as needed.
6. Stir the rice occasionally for 15-20 minutes. You will know it is cooked once the rice is a bit fluffy.
7. Season the shrimp with Cajun seasoning, salt and pepper in a deep bowl.
8. In a separate pan, add the olive oil in a medium heat.
9. Add shrimp and wait for it to be slightly orange (roughly 2-3 minutes). Don’t let it fully cooked. Remove from the pan and set aside.
10. Using the same pan, sauté the garlic to make it fragrant.
11. Melt the butter in the heated pan.
12. Add white wine, lemon juice and zest. Let it simmer to allow the alcohol to evaporate.
13. Wait for the sauce to thicken a little.
14. Add in the shrimps and let it soaked in the sauce for about 30-45 seconds.
15. Turn off the stove.
16. Serve the shrimp on top of the Cajun rice with some chopped parsley.

Done and done!! Enjoy!!

How To Cook Cajun Shrimp with Cajun Rice| Seafoods Recipe

What first comes to mind when you think of Thai food? For me, it’s definitely Pad Thai.

Pad Thai Recipe


It’s a noodle dish mixed with chicken and shrimps topped with several kinds of herbs, and loaded with crunchy bean sprouts and crushed peanuts. It is simply YUMM! I remember going to the food court in Platinum Mall in Bangkok just to have a fill of this hearty dish. It barely costs a dollar (just Bht25) and my tummy would be contented with joy for having it.

I just know we have to learn to cook it in order to have that traditional Pad Thai taste we used to enjoy back then. Proudly, what we re-created in our kitchen is a very close rendition to the authentic Pad Thai we used to have in Thailand.

Here’s a bit of a personal side note first… Pad Thai, just like our pansit dishes, is composed of many bits and pieces of ingredients. As what I’ve said in one of my Pancit posts, it really takes a love in cooking it. The same is true for this Pad Thai recipe. You’ll see here that we cooked the components separately, one by one; then assemble them in a plate to have the perfect texture, flavors and aroma in every bite.

Here’s how we cook Pad Thai with Shrimp and Chicken at home. Enjoy!!


Ingredients:

Pad thai sauce

-Palm sugar, 5 tbsp, grated (around 40 grams)
Alternative to palm sugar is 2.5 tbsp of raw sugar

-Tamarind paste/concentrate, 1/3 cup
Make sure to taste your tamarind paste first. Some are a bit too sour/acidic. We are using the Maesri brand.

-Fish sauce, 3 tbsp
-Water, 4 tbsp.

Pad thai

-Pad thai noodles, 1 pack
-Shrimps, 8 pcs, whole

Pad Thai Recipe


-Chicken breast, 200 grams, cut thinly
-Onions, 1 medium size, thinly sliced
-Garlic, 6 cloves, chopped
-Dried shrimp, 1 tbsp, chopped
-Hard tofu, 50 grams, cut into small pieces
-Chili flakes, 1 tsp
-Eggs, 2 whole, beaten, seasoned with salt
-Bean sprouts, 3 cups
-Fresh coriander, chopped

Pad Thai Recipe


-Garlic chives, 1 cup, cut into 1” pieces

Pad Thai Recipe


-Crushed peanuts, 2 tbsp
-Lime, 1 whole
-Cooking oil

Directions:

1. Soak the Pad Thai noodles in tepid water for 2 hours or until they turn translucent to white. The goal is to get them soft and a bit elastic. Drain.
2. Mix all the sauce ingredients in a bowl. Set aside.
3. Put oil in a heated wok.
4. Cook the chicken until brown. Set aside.
5. In the same wok, cook the shrimp until it turns vibrant orange. Set aside.
6. Cook the beaten eggs in the same wok. Set aside.

Pad Thai Recipe


7. Still using the same wok, saute onions, garlic, tofu and chili flakes. Add more oil when necessary.
8. Cook until the garlic turns golden brown.
9. Add in the noodles.
10. Add in the sauce.
11. Stir the dish. Make sure the noodles are completely covered with the sauce. Add ¼ cup of water if the noodles are a bit dry.
12. Add in the scrambled eggs cooked in Step 6. Mix well.
13. Add the bean sprout, garlic chives, coriander and half of the peanuts into the pan.
14. Turn off heat.
15. When plating, put the noodles first. Top with the chicken, then the shrimps. Add additional bean sprouts, chives, chili and peanuts, if desired. Sprinkle lime zest. (Just like how they serve it in restaurants.)

Pad Thai Recipe

Remember me when you cook!!

How To Cook Pad Thai with Shrimp and Chicken | Pad Thai Recipe

Pla Kapong Neung Manao – this is the bomb when it comes to steamed fish!

Pla Kapong Neung Manao


It’s steamed Asian sea bass (also called barramundi, in other places) bathed in a spicy lime sauce. Adored with cilantro and celery, this beautiful dish is just as tasty as it looks. The flavors of all the spices in the sauce just agree together. Simply brilliant!

Pla Kapong Neung Manao


In re-creating this dish, hubby and I aimed to get the same flavors, aroma, colors and texture that we used to enjoy in Thai food restaurants that we used to go to with our friends. If there’s one thing that I miss in Bangkok, it would be the food. I am missing the company of our friends, too; but I can still talk with them through mails and messengers. :) It is really the sumptuous Thai foods that keep me going back to memory lane. It’s a blessing, too that I (well, we really, my hubby and me) had the joy of experiencing Thai foods first hand that we are now able to re-create the same or very close Thai flavors wherever we may be.

What you’ll get when you try this recipe is a Thai restaurant quality meal. Err, hopefully...

If you’re into spicy, aromatic, fish dish, perhaps you may like this. Create the authentic flavors of a traditional Thai dish right in your own kitchen as we did.

Here’s how cooked our steamed sea bass dish.

Ingredients:
-Sea bass, 1 whole

Pla Kapong Neung Manao


-Lime, 4 tbsp.
-Garlic, 1 bulb, chopped
-Palm sugar syrup, 2 tbsp* (or 2 tsp of raw sugar)
-Seafood sauce, 2 tsp (optional but preferred)
-Bird’s eye chili, 3 pcs, chopped
-Lemongrass, 2 stalks, cut at desired lengths
-Cilantro, 1 cup
-Chinese celery, 1 cup

*Syrup is made by dissolving ½ cup of grated palm sugar to 3 tbsp water. Store the remaining syrup.

Directions:

1. Insert the lemongrass inside the sea bass.
2. Place the fish on a deep plate or an aluminium foil (if no dish available). Steam for 12-18 minutes, depending on the size of the fish. You’ll know that the fish is cooked when it’s eyes have slightly popped from its face. (See the first photo above.) Also, another indication that it’s cooked is when the flesh on its head becomes flaky.
3. Prepare the spicy lime sauce by mixing the following in a bowl – lime, garlic, syrup or sugar, seafood sauce and the chili.

Pla Kapong Neung Manao


4. When the fish is cooked, add the juice of the fish from the dish or aluminium foil into the spicy lime sauce in Step 4 for a stronger flavour.
5. Put the fish in a dish big enough for it to sit.
6. Pour the sauce unto the fish.
7. Place cilantro and celery on top of the fish.
8. Eat with steamed rice.


Pla Kapong Neung Manao


Yummm!!! I hope you enjoy this one! 

How To Cook Asian Sea Bass in Spicy Lime Sauce | Sea Bass Recipe

We love ribs! We like it tender, juicy, sticky and meat-off-the-bones kind! Just like this one.

Easy Pork Ribs Recipe

Getting them on a plate is easy if it’s on the menu of a decent restaurant. The dream though is cooking them in your own kitchen and having them when you want it and at multiple servings. For hubby and me, it’s a dream no more. Let me show you how we cook a smoky barbecue flavoured ribs that melts in your mouth. Simply put… it is yum! This one’s a restaurant-quality meal that you would just like to serve at home for your family and friends.

Hubby and I learned the trick on how to cook top-notch quality pork ribs. It reminds me a lot of what Tony Romas serves us in the Philippines. Cooking it though tested a bit of our patience. It takes a while in the oven before we get the tenderness we want in that flavourful meat. On the up-side, the “how” of it all is really very simple. (So, easy to do.) And the ingredients that we used are easy to get from the stores, too.

If you’re keen in making this kind of ribs at home, read on.

Ingredients: 

-Pork ribs, 800g-1kg

Easy Pork Ribs Recipe


-Barbecue sauce (We used Smoky Barbecue flavour)
-Paprika, ½ tbsp
-Garlic powder, ½ tbsp
-Chili powder, 2 tsp
-Raw sugar, ½ tbsp.
-Salt, 2 tsp
-Garlic granules, 2 tsp

You will also need aluminium foil in baking the pork ribs.  

Directions: 

1. Pat-dry the pork ribs with kitchen paper towels.
2. Combine the following in a dry bowl to make the rub for the ribs – paprika, garlic powder, chili powder, raw sugar and salt.
3. Pre-heat oven at 160 degrees.
4. Rub the ribs with the mixture prepared in Step 2. Make sure every portion of the ribs is covered.

Easy Pork Ribs Recipe


5. Sprinkle garlic granules on top of the meat slab. Note the ribs should be ‘meat down’. This will help in keeping the the meat tender and juicy as the juice will concentrate on the meat while it drips during cooking.
6. Cover the ribs in foil. Make sure it is sealed completely.
7. Bake for 1.5 - 2 hours (depending on the size of the ribs).

The goal in baking at low heat for a considerable time is to end up with tender, juicy meat. We don’t want to rush it. The flavours of the rub will invade the inner part of the meats. It is absolutely worth the wait.

8. Carefully take the ribs out from the oven.
9. Open the top foil with a knife.

Easy Pork Ribs Recipe


10. Pour and brush barbecue sauce on top of the slab and put back in the oven.
11. If you have an oven that has a grill mode, switch it so and grill for another 15-20 minutes. If not, you can grill it on fire for 10 mins. If you don’t have a grill mode and don’t have a grill, you can just keep it in the oven for another 30 mins.
12. When you get that sticky texture from the grill, take the ribs out.
13. Rest for 2-3 minutes.

Easy Pork Ribs Recipe


14. Serve with a cold beverage.

Remember me when you cook!!

How To Cook Easy Barbecued Pork Ribs | Pork Ribs Recipe

How would you like to prepare a crispy, crunchy, roasted pork belly for your family? That would be divine! And it’s very doable. ...And oh! so worth the try!

Pork Belly Roast Recipe


Hubby and I used to go to Baliwag Lechon (Manok/Liempo) for our fix of some tasty, juicy pork liempo, especially when we just want to eat at home and watch good TV. This was years and years ago back in the Philippines. Recently, we tried to recreate Baliway Lechon-style with pork belly just because. We used lemongrass and bay leaf to give our pork belly the aroma and flavor that we want in our pork. More so, we cooked it in such a way that we'd be crunching on the skin like that of a lechon's so we get the best of all the worlds.

I am not so good in plating, obviously. But here's what we made. When the food's beckoning to you like "crazy eat me up now!!", you just have to take a shot of what on the plate so you could munch on the the quickest. Well, that's what happened here. I hope you appreciate that moist tender meat on that crunchy skin from my phone camera's point of view.

Pork Belly Roast Recipe


Going back to the recipe, this crispy pork belly roast is very easy to do. It does take some time to cook in the oven. The good news is that the directions on how to do it and the ingredients needed to make it are all so simple. If you’re up to it, gear up your oven and let’s make some crispy roast.

Ingredients: 

-Pork belly, 1kg (about 45mins additional cooking for every kilo)
-Garlic, 8 cloves, crushed
-Raw sugar, 1tbsp
-Paprika powder, 1tbsp
-Garlic powder, 1tbsp
-Cracked pepper, 1tbsp
-Salt, 1tbsp
-Lemongrass, 2 stalks
-Bay leaf, 4-6 pieces
-Salt, ½-1 cup or enough to cover the skin of the pork belly
-Water

Directions: 

1. Pre heat oven at 180-185 c (depending on the oven).
2. Prepare the rub. Mix the sugar, paprika, garlic powder, pepper and salt in a dry bowl. Set aside.
3. Place some water on the oven pan and put it on the bottom part of the oven. The pork should be roasted above the tray with water.
4. Dry the pork with paper towel.
5. With a help of a skewer, insert the lemon grass stalks in the body of the meat. See how we did it in the photo below.


Pork Belly Roast Recipe

6. Insert the crushed garlic and bay leaves. Make sure that you make it deep enough so that the garlic will not be pushed out while the pork is cooking.
7. Massage the pork belly with the rub prepared in Step 2.

Pork Belly Roast Recipe


8. Layer the skin of the pork with salt. Make sure it is evenly placed.
9. Place the pork belly on the wire rack and put on the middle rack of the oven.
10. Place the remaining lemongrass stalks, if any, on the tray with water.
11. Wait for 1 hour. The salt will form into a crust. Once crusted, remove the salt and turn up the oven to 240-245C. Also, check if you need to add water in the pan.

Pork Belly Roast Recipe


12. Roast the pork for another 35-40 mins until the crackling is formed.
13. Remove the pork and sit for 5 mins.
14. Cut into desired size and serve.

Pork Belly Roast Recipe



 I hope you enjoy this one. Remember me when you cook!!

How To Cook Crispy Pork Belly Roast | Pork Belly Roast Recipe

Who doesn’t like pork cracklings? Hubby made a very simple Chinese roast pork crackling. It’s very basic it cracks me up!


Roast Pork Crackling

Making pork crackle seems to be a difficult task. The problem in cooking pork crackling is ending up with a leathery pork skin (which is hardly a crackle); or maybe having a really crunchy skin but then, compromising on the taste of the pork meats being too dry. Thinking about the hassle and effort of it all makes me just want to buy it from the nearest Asian restaurant at our place.

Good thing, we can now make a decent pork crackling at home! Nyom! Nyom!! Crunch! Crunch!

Roast Pork Crackling


It takes a bit of cooking time in the oven; but it’s all worth the wait. On the other hand, since you’ll be using the oven, you can do a little multi-tasking as you wait. You can do a few chores or watch your favorite tele-novela while the pork cooks. Just make sure you’re timer is well set.

This Chinese roast pork goes well with rice and some stir-fry veggies. It’s also a fine topping to a noodle dish. More so, this tasty pork will be a good pair with an iced cold beer. Do you have a gathering at home? Try this on your guest and see how they would love you even more!

Here’s how we cook Chinese roast pork with crackling at home.

Ingredients:

-Pork belly, 1kg*
-Garlic, 8 cloves, crushed
Roast Pork Crackling


-Five spice powder, 1-2tsp or enough to cover the entire meat
-Salt, ½-1 cup or enough to cover the skin of the pork belly
-1 cooking tray and 1 wire rack 
-Water
* Add some 45mins in the cooking time for every additional 1 kilo of pork) 


Directions:

1. Pre heat oven at 180-185c (depending on the oven). Our oven is a bit old; you may need to assess the capacity of your own oven.
2. Place water on an oven pan. Put this pan on the bottom part of the oven. (The pork will be roasted on a wire rack above this tray. See further instructions below.)
3. Dry the pork with paper towel.
4. Make a slit around the side of the pork and insert the crushed garlic. Make sure that you make it deep enough so that the garlic will not be pushed out while the pork is cooking.

(Don't make the same mistake that we did. Notice in the photo below that the garlic was pushed out when the meat was being roasted.)

5. Rub the pork belly with the five spice powder except on the skin.

Roast Pork Crackling


6. Layer the skin of the pork with salt. Make sure it is evenly placed.
7. Place the pork belly on a wire rack and put on the middle rack of the oven.

Roast Pork Crackling


8. Wait for 1 hour. After one hour, you will notice that the salt will form into a crust. Once crusted, remove the salt and turn up the oven to 240-245C. Also, check if you need to add water in the pan.
9. Roast the pork for another 35-40 minutes until the crackling is formed.
10. Remove the pork and sit for 5 minutes.
11. Cut into desired size and serve.

Roast Pork Crackling


For its sauce, I prefer a simple vinegar and crushed garlic combo. But if you want to keep on with this being a Chinese-inspired dish, mix up some hoisin sauce, pepper and vinegar. This’ll go well with this pork crackling.

Enjoy and remember me when you cook!!

How To Cook Roast Pork Crackling | Crackling Recipe

 
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