Monday, March 29, 2010

Green Beans with Chicken Embotido

The original recipe came from Yummy magazine Jan/Feb 2010 issue. Instead of using ground pork, I used Purefoods Ready-to-Eat Embotido.

200 grams green beans, cut into 1½-inch pieces
1 tbsp corn oil
1½ tbsp minced garlic
1 onion, sliced
1 pack Purefoods ready-to-eat Embotido
salt and pepper to taste

To blanch the green beans, boil water with a pinch of salt in a medium pot. Add the green beans and cook until tender, about 3 to 5 minutes. Immediately transfer the beans to a bowl of iced water. Drain and set aside. In a medium frying pan, heat oil. Sauté garlic and onion then add mashed embotido. Mix well. Cook for 6 to 8 minutes or until browned. Season with salt and pepper. Mix well and cook for another minute. Lower the heat and remove any excess oil from the pan. Add the blanched green beans and mix well.

Cinnamon-Coated Pastelitos

1 cup butter, softened
¼ cup superfine sugar
2 cups all-purpose flour
1 cup cornstarch
1 tsp pure vanilla extract
½ cup confectioner's sugar
1 tsp ground cinnamon


Preheat the oven to 325 °F. Grease two or three cookie sheets. In a bowl, cream the butter with the superfine sugar until light and fluffy. Sift the four and cornstarch together and gradually work into the creamed butter and sugar mixture with the vanilla extract.
Roll heaped teaspoons of the mixture into balls and place on the cookie sheets. Bake for 30 minutes or until pale golden.

Sift the confectioner's sugar and ground cinnamon into a bowl. While the cookies are still warm, toss them in the confectioner's sugar mixture. Leave on wire rack to cool, then store in an airtight pan up to 2 weeks.

Note: The cookie mixture can be prepared in a food processor.

Thursday, March 25, 2010

Pork Giniling

When I’m too lazy to cook the following day, this is my "go to' recipe.

½ Kilo Ground Pork
3 medium potatoes, diced and boiled
2 carrots, diced and boiled
½ cup green peas
1 medium onion, chopped
2 garlic cloves, minced
½ tbsp dried hibi
¼ cup raisins
1 tsp Achiote powder
sugar, pepper and salt to taste
1 tbsp soy sauce
¼ sachet seasoning granules


Heat oil then add the achiote powder. When the oil turns dark red, add onion, garlic and dried hibi and sauté. Add pork and brown, making sure to separate ground pork thoroughly. Add carrots, potatoes, green peas and raisins mix and cook for 5 minutes. Add soy sauce and seasoning granules. Stir well. Add sugar, salt and pepper to taste. Cover and let it cook for another 5 minutes.

Sunday, March 07, 2010

Pork Spicy sa Gata

This recipe was purely unplanned. I'm supposed to cook Pork binagoongan sa gata but I forgot to check if we still have bagoong. Luckily, we have samabal oelek. I don't know if this will taste OK but I followed my instinct and end up with this. Hubby and my sister loved it. :)

1 Kilo pork belly (liempo) , cubed
2 tablespoons corn oil
6 cloves garlic, chopped
1 white onion, minced
5 small tomatoes, chopped
3 tsp Sambal Oelek (Thai Heritage brand)
3 tablespoons vinegar
1½ teaspoon sugar
salt and pepper to taste
3 eggplants, sliced diagonally
½ cup coconut cream


Place cubed liempo in a stockpot. cover with water and let it boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking. Pour corn oil into a hot pan. Sauté garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry Sambal Oelek then put in boiled pork pieces and ½ cup of boiling water used to cook the pork. 

Simmer until pork softens, then add vinegar and sugar and season with salt and pepper to taste. Add more pork broth if necessary. When pork is fork-tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplant is soft, about 10 minutes. Serve with steamed rice.

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