How to make or cook easy recipes of home made pork bola-bola (meatballs)

The purpose of this blog is to share my experience or my opinion to the visitor about Filipino recipe. Some of my friends asked me how to cook meat ball for their assignment in some of their subject and I decided to post here my knowledge in making meatball. For those who did not know meat ball, this recipe is made of ground meat rolled into a small round shape and cooked by frying.

Ingredients:

- 1/2 kilo of ground pork

- 4 to 5 eggs

- 10 tablespoon of all purpose flour

- Salt and group pepper to taste

- 1 Medium sliced of onion

- 1 minced head of garlic

- 2 minced of carrots

- 1 kilo oil enough to frying the meatballs

- Banana Catsup (Optional)

Cooking process:

- In a pan, pour little oil and saute the ground pork until the color changes.

- In a bowl, combine all the ingredients except oil and catsup.

- Mix thoroughly until the texture is even.

- Shape into small balls about bite-size.

- In a pan, heat the oil.

- Deep-fry the meatballs until brown or cooked, about 8-15 minutes depending on the sizes.

- Roll on a paper towel to remove excess oil.

- Put in a platter and serve with catsup on a saucer.

How to make or cook easy recipes of pork Embutido with a tomato sauce

Embutido is a recipe from spain, but here in Philippines there are some Embutido recipe made by Filipinos that contain hashed meat, but usually they use pork and they season it with aromatic herb or spices. The word Embutido is a generic term for sausage that being wrapped using the skin of a pig, but this recipe is different from the Spain recipe. We use tomato sauce to add some taste to our Embutidu recipe.

Ingredients:

- 2 pc of eggs

- 1 pc of medium onio that being sliced

- 150 g cheese dog (sausage), diced

- 400 g of ground pork

- 100 g of diced carrot

- 1 pouch of tomato sauce and pineapple tidbits

- 1 pc of diced medium red bell peppery 

- 1 cup of coarsely grated gabi

- 1/4 cup of pickle relish

- 3 tbsp of raisins

- 2 tbsp of liver spread

- 1/4 cup of bread crumbs

- 3/4 cup Aluminum foil

Cooking process:

- Combined the ingredients with 2 tsp iodized fine salt and 1/2 tsp pepper and mix it well.

- Divide mixture for two rolls.

- Wrap each portion of meat mixture in foil the roll.

- Twist both  edges to seal.

- Steam for 1 hour.

- Cool it for 15 to 20 minutes or chill it if desired.

- slice it and serve it for 10 servings

How to make or cook easy recipes of delicious Bulalo with a tomato sauce

Bulalo is one of the best beef recipe in the Philippines. The soup from this recipe is a light colored soup that made in beef shanks and marrow bones until the collagen and fat has melted into a clear broth. This recipe is known specially in the region of southern Luzon. This tutorial or this article today is teaching you how to make a delicious beef bulalo using or adding a tomato sauce. 

Ingredients:

- 1/2 kg of  Beef  kenchi, cut into chunks or square shape
- 1 pc of medium onion sliced
- 1 pc Small ginger sliced
- 1/4 tsp of crushed peppercorn
- 1 pouch of tomato sauce
- 1 stalk of sliced leek
- 1 pc of sliced baguio pechay
- 2 pc of medium ripe saba, peeled and each cut into 3
- 1/4 kg of fresh corn, each is being cut into 3
- 300 g of Potatoes being cut in chunks

Cooking process:

- Combine the beef the onion, ginger,peppercorns and tomato sauce and add 6 cups of water.
- Season it with salt to taste.
- Cover and simmer it until  meat is almost tender.
- Add the corn, saba and potatoes and cook it for another 12 minutes
- And the last part is to add the pechay and leeks and allow it to simmer
- If you think that the pechay is tender, serve the Balulo in 5 servings

How to make or cook easy recipes of delicious pork Sinigang with a tomato sauce

Here is the other revision of making delicious sinigang recipe with a twist , most of our Filipinos sinigang is the best recipe for making pinoy hot and sour soup, but this this time this recipe is delicious not like the original sinigang recipe. Here's how to make delicious sinigang with tomato sauce.


Ingredients:

- 1/2 kg of pork cooped into square size or chunks.
- 1 pc of small onion (sliced)
- 1/2 tbsp of vinegar, and 3 cups of clean water
- 1 pouch of Tomato sauce
- 3 pc sili, 100 g of radish (sliced) and 3 pc of okra
- 1 bunch of kangkong stalks only
- 1 tbsp of sinigang mix powder


Cooking process:

- Combined all he ingredients like water, vinegar, pork and tomato sauce into your pot and simmer it for 30 minutes until the pork is tender.
- Add the radish and siling haba hen simmer it again for about 5 minutes or until the radish is almost cooked.
- The last process is adding you kangkong and add some sinigang mix to sour the soup hen aloow it to simmer
- Serve it to your friends and enjoy eating.

How to make or cook easy recipes of Pinoy style Dinuguan recipe

When I was a kid, I remember my Mom cook this dinuguan recipe made from pig's blood and other pig's intestines. This recipe is being prepare and common during our town festival  because most of the people in our town have their own what we called lechon baboy or roasted pig. Some part of the pig's organs like blood and intestine are separated to make this dinuguan recipe. Now this recipe are being serve also in different version and most of the restaurant along the high have this kind of recipe. This is how you can make the dinuguan recipe made from blood. 

Ingredients:

- 1/2 kilo of pork meat & pork belly 

- 1/4 kilo of pork liver 

- 1/4 kilo of pork intestines

- 1 small of garlic and 1 small of onion 

- 3 pieces laurel leaves

- 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo

- 3 tablespoons patis  or 3 tablespoons soy sauce

- 2 cups pig's blood

- 2 tablespoons sugar and 3 tablespoons oil

- 1 teaspoon salt and 4 long green peppers,1/2 teaspoon black pepper, 1 thumb-sized ginger,

Cooking process:

- First is you need to store pig's blood in the fridge.

- Saute  a garlic, ginger, onion using hot oil in your  sauce pan.

- After that add the meat, pork belly and other part of the  intestines.
- Add laurel leaves and saute it for another 4-5 minutes.

- Pour some water just enough to cover the meat, you can add more water if it dries up
- Boiled and simmer it until the port became tender.
- Add the vinegar or sinigang mix and the patis or fish sauce, salt, green peppers and simmer it for another 4-5 minutes.

- After adding all the seasoning, take your pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your hands the jelly-like blood you see.

- After the blood squeezing, add the blood into the pot then bring to a boil.

- Low the heat of the fire,and simmer for about 6 minutes while stirring.

- The last step is add sugar if you want sweet dinuguan, salt, black pepper to taste.

How to make or cook easy recipes of Pinoy style Batchoy recipe

How to make Batchoy soup recipe? This blog can teach you how you can make Pinoy style Batchoy soup recipe just by following this simple and easy cooking process below. Batchoy soup is usually made in noodle but this noodles is not an ordinary noodles, this noodles is came from La Paz, Iloilo City which Batchoy soup is originated. Some version of Batchoy soup is made from chicken, but this recipe is today is made in pork which common in making Batchoy soup. 

Ingredients:

- 8 cups of pork or chicken stock, divided

- 1 medium of onion and 4 cloves of garlic, chopped in medium size

- 4 tbsp dried shrimps or pork cracklings, eggs (optional)

- 1 tbsp of brown sugar

- 1 tbsp soy sauce

- Crushed pepper and salt to taste

- 250 grams of pork (kasim) that cut into 1 inches 

- 150 grams of pork liver

- 1/2 kilo fresh miki noodles

- 1 piece chicken breast

Cooking process:

- Boiled the pork stock and other  ingredients in a large pot.

- Add the pork kasim, liver, and chicken in the pot. 

- Let it simmer about 20 to 25 minutes or until the pork and other meat became tender.

- Remove the pork, liver, and chicken from pot and set aside and let it cool. 

- Slice the pork, liver, and chicken into thin strips and set aside.

- Strain the stock. 

- To assemble it, place the noodles to your bowl and pour the hot stock over the noodles. 

- Top it with the sliced pork, liver, and chicken. 

- Add some topping like chicharon, fried garlic, fried shallots, and spring onions. 

- If you want ,crack an egg and serve immediately.

How to make or cook easy recipes of Pinoy style Sisig recipe

In Pampanga Sisig means to eat on something sour like eating fruits that dipped into vinegar and salt, This kind of way of eating is applied in cooking kapampangan dishes like meat or specially fried and sizzled chopped bits of pig’s head and liver which is marinated in a lemon liquid or just vinegar and seasoned it with salt and more spices to make the recipe more delicious. Some version in making or cooking Pinoy style Sisig is using fish like tuna or milk fish but this time we use pork to make our fried sizzling  delicious Sisig recipe. 

Ingredients:

- 1 kg pig’s head or mascara

- 1/2 slice of pig’s liver, chopped into small pieces

- 5 small size of onions, finely chopped

- 15 pieces kalamansi (lemon) extracted and strained

- Spring onions (leaves), finely chopped

- 10 pieces red and green chili pepper, finely chopped

- pig’s brain, boiled

- salt, black peeper to taste

- (optional) mayonnaise, eggs, ox brain, pork cracklings, Chicken liver

Cooking process:

- Boiled the pigs head to make sure that all the hair has been removed.

- Boiled the meat in just 15 to 20 minutes or until it become tender and then drain the water carefully.

- Deep fry the meat until the meat become golden brown and crisp.

- Chop the meat into small pieces about 1/2 inches.

- In your Sisig plate, Add all ingredients except the leaves of spring onions and mix it well

- Add up mayonnaise, eggs or chicken liver (ptioanal)

- The last one is to add you chopped spring onion on top of the Sisig. 

This is how to make Sizzling Sisig recipe. 

How to make or cook easy recipes of Hungary style Tarhonya Goulash recipe

Base on my experience during my visit in Hungary, Hungarian people love highly flavored foods, with lots of fiery red peppers and paprika. This seems to go with their love of vivid, brightly embroidered clothes, the scarlet and purple and emerald flowered handkerchiefs the peasant woman tie over their heads, and their stiff pleated crimson or flower printed skirts, often with as many as twenty starched white lace petticoats underneath, and worn, surprisingly, with high, shiny black boots. The men wear huge shaggy sheepskin linked coats, or bright red, braid trimmed jackets, flung over one shoulder, and little black hats trimmed with bouquets of flowers and ribbons, so that a village festival looks like a toy shop where the dolls are all dancing  and singing and riding the wild horse they breed on the Puzta, the great central plains of Hungary.

Goulash is the national dish as typical as the ice cream of America. This is best eaten in the winter and it takes nearly all day to cook ( by itself, mostly, so it is worth while remembering that it can be prepared and then left quite safely ).

Ingredients:

- 1/2 cup of flour

- 2 pounds beef, lean ( or 1 pound beef and 1 pound beef kidney )

- 1/4 teaspoon of salt

- Dash of pepper

- 2 tablespoon oil

- 4 onions, chopped

- 4 tomatoes

- 2 tablespoon pearl barley

- 2 bay leaves

- 4 big prunes, dried

- 1 cloves garlic

- 1 teaspoon sweet paprika

- 1 cup of water

- 2 tablespoon heavy cream

Cooking process:

- Take 1 pound lean beef and cut it into square about 2 inches thick.

- Add 1 pound beef kidney, cut it into rather smaller pieces.

- Put 1/2 cup flour into a clean paper bag, with 1/4 teaspoon salt and a dash of pepper.

- Add the meat, shut the bag tightly, and shake it vigorously a few times.

- When you take out the meat, it will all be nicely, evenly floured.

- Brown it quickly in a frying fan with 2 tablespoon oil and 4 chopped onions.

- Put the meat and onions in, with 4 tomatoes cut in quarters, 2 tablespoon pearl barley, 2 bay leaves, 4 big dried prunes and 1 cloves of garlic, chopped in small pieces and the last thing add the  paprika.

- Put the cover on tight, and put the casserole in the oven, which you have heated to about 350 degree.

- After 20 minutes, turn the oven to 250 degree and leave the goulash alone for 4 to 5 minutes.

- Add about 1/2 cup more liquid if it is getting dry.

- Stir in a couple of tablespoon of heavy cream if you want to be very fancy ( Four serving )

How to make or cook easy recipes of Germany style pork chops recipe

A lot of German food seems heavy to me. The Germans like rather solid dishes, dumplings, all sorts of sausages, rich dishes of goose and sauerkraut, and various meats cooked in beer. Very good but very enlarging. This dish of pork chop is not so heavy. It used to be the specialty of an inn near the gates of the palace at post dam. This is how you can cook German style pork chops recipe.


Ingredients:

- 12 dried prunes
- 4 large loin pork chops
- Salt and pepper to taste
- 1/2 or 1 kilo Oil
- 1/2 cabbage
- 6 cloves
- 1 tablespoon flour
- 2 cups of bouillon or stock
- 6 to 8 small onions


Cooking process:

- This pork is made for only 4 people.
- Take the 4 large loin pork.
- Cook them lightly using  12 dried prunes in water till they are become soft.
- Remove the pits and pound the prunes to a pulp.
- Spread this on one side of the chops
- Add plenty of salt and pepper.
- Put 2 of the chops face to face with the prune is inside like sandwiches.
- Tie them together and do the same with the remaining 2.
- Put the pro in a hot frying pan with a little oil and lightly brown each side.
- After that transfer the pork into the plate or casserole and add 2 cups of bouillon or stock.
- Add the small onion and the cabbage, shredded.
- Add 6 cloves, salt and pepper.
- Put a lid on the casserole and let it cook very slowly in the oven about 325 degree.
- Cut the string when its done. and place your pork chops on a dish and server it to your family or friends.
- if you want add some cabbage and onions around the pork and mix with tablespoon of flour with a little of the sauce and stir until it thickens.
- Pour this over the chops and serve it.
-

How to make or cook easy recipes of England style Toad in the hole recipe

Most of the people in England like sausage and they called it toad, and why they called it toad? I don't know maybe the sausage that is hidden in the pudding. This recipe is usually eaten with roast beef. Some people in England called this recipe Yorkshire pudding. If you like to taste this kind of recipe this is what you need to buy and this is how you can do cook it.

Ingredients:

-  1 cup milk

-  1 egg

-  salt to taste

-  4 tablespoon of flour

-  4 teaspoon butter

-  8 to 10 raw of pork sausage

Cooking process:

- In making batter take 4 tablespoon flour and some pinch of salt and add some cream bit by bit then mix it smoothly.

- Beat some egg (1 egg) and add it to the butter and mix it together.

- Warm the round baking tin (flat) with 4 tablespoon butter on it in the oven.

- When it become smoking hot, add your 3/4 creamy batter mixture.

- Add some pork of sausage then pricked all over with a fork to prevent them from bursting.

- After adding the sausage add the remaining batter to the round baking tin to cover the sausage.

- Wait 45 minutes or more than 45 minutes to bake the batter.

- In order to determine  that the dish is done, the batter is going to puffed up and the color is like golden brown and crusty on top. (for four serving)

How to make or cook easy recipes of delicious (oxtail) kare kare recipe

Most Filipinos wants to eat delicious dishes like kare-kare, but thier are many kind of kare-kare there are some compose of vegetable, chicken, beef, and occasionally offal or tripe. But this recipe I post is compose of oxtail and there are some instruction below on how you can cook this delicious pinoy style kare-kare.

Ingredients:

-  1 tbsp fish sauce

-  2 to 1/2 lbs Ox tail 

-  6 tbsp peanut butter 

-  1 bundle of long beans

-  2 bundles bokchoy

-  Bagoong or shrimp paste  

-  2 cloves garlic

-  1 medium onion

-  1 tsp achuete powder (coloring)

-  1 medium eggplant

Cooking process:

- Boils first the oxtail until it become soft. 

- In you dry pan, sauté small amount of garlic and onion.

- After 1 minute to 2 minutes of cooking the garlic and onion, add the oxtail and add some fish sauce and cook it in more minutes (12 minutes).

- Add 2 and 1/2 of pork broth, salt, peanut batter and achuete and simmer it in 10 to 15 minutes or less.

- Add some vegetable and stir it occasionally until it become tender.

- Add some salt and papper to taste.

- Serve it while hot with shrimp or bagoong (4 serving).

How to make or cook easy recipes of skinned Romany Rabbit recipe

Most of the Romanian people are very interested in food. They live off the land and wherever they may be, and seldom have money to buy cheese, sugar, spices, jams, milk, and more settled people use regularly. They will eat a rabbit stew, some berries, or any fruit or vegetable they find and bake a rough sort of bread, perhaps, and drinks a brew of herb tea. Here's the cooking process on how they cook rabbit.

Ingredients:

- 1 rabbit (skinned)
- 1/2 kg oil
- 4 cups of water
- 5 onions
- Salt and pepper to taste
- 4 carrots
- 1 glove garlic
- 2 to 3 cloves
- 3 spring parsley
- Lemon peel
- 4 stick of celery
- 1 small turnip
- 2 tomatoes
- Mixed dried herbs
- Pinch sage
- 3 to 4 slice bacon
- 4 potatoes and 1/2 of can tomato soup


Cooking process:

- Cut the skinned rabbit in pieces and fry it with little oil until it became golden brown.
- Add 4 cups of water and 1/2 cup of raisins.
- Add some salt and pepper, 4 onions and 4 carrots cut in rounds.
-Add 1 clove of garlic, 3 springs parsley, 2 to 3 cloves, 2 to 3 pieces of lemon peel.
- Cut the small turnip peeled in chunk, 4 sticks of celery, 2 tomatoes, cut up.
- Add some sprinkle of mixed dried herbs, and a pinch of sage,  3to 4 slice of bacon and 4 potatoes cut in half.
- Cook it at least  in 2 hours.
- Add 1/2 can tomato if the liquid seems to be boiling away.
- After cooking adding some cheese or brown bread  would be good.

How to make or cook easy recipes of Veal Marengo recipe from France

Base from the old story from France which Napoloen and some of his men are stranded in one deserted farm house and they have nothing to cook except for chicken and they created this Veal Marengo. This kind of food is simple, but if add some special flavor on it it became more delicious.

Ingredients:

- 1/2 cup olive oil

- 3 to 4 veal rump

- 2 tablespoon butter

- salt and pepper to taste

- 3 tablespoon flour

- 4 large onions

- 1 cup of water

- 1/2 pound mushrooms

- 3 tablespoon tomato puree

Cooking process:

- In order to cook this dish take  the 3 to 4 pound of veal rump and cut it in 1-1/2 inch cube.

- Add 1/2 cup of olive oil and add also 2 tablespoon butter into you frying pan.

- Cook your veal fast to your frying pan. (10 min)

- Cut and peel the 4 big onions and add them to the frying pan till became pale golden brown.

- Sprinkle the flour to the meat and onion and add some salt and pepper to taste.

- Stir some cup water and 3 tablespoon tomato puree and pinch of dried mix herbs.
- Add some water and tomato puree if the meat is not quite covered.
- Put the lid on and leave this simmer very gently for almost 1.
- Wash and remove stems about 1 to 1/2 pound of mushrooms and simmer another 10 to 15 minutes.
- Serve while hot for six servings.

How to make or cook easy recipes of delicious Pinoy style red sinigang

If you have a date tonight,  make your date special by making this recipe and make your date or nights more exciting.


Ingredients:

- 1 tbps Sinigan mix powder
- 1 bunch kangkong, leaves and tender stalks only
-  3 pc Okra, each piece cut into two
- 100 g radish, sliced
- 1-2 pc Siling haba
- 2-1/4 cups of water
- 1 pouch (200g) Tomato sauce
- 1/2 tbsp patis
- 1 pc small onions, sliced
- 1/2 kg Pork liempo, cut into chunks

Cooking Process:

- Combine the water with onion, pork patis and tomato suace and cover it and simmer for 30 minutes or until the pork is tender.
- Add radish and sili, simmer it until the radish is almost cooked.
- Add the Okra and allow it tosimmer.
- Add the Kangkong and sinigang mix powder ans allow it to simmer.
- Make 5 servings.

How to make or cook Pork Caldereta

Pork Caldereta or Calderetang Baboy is one of the best dishes when there are some occasions in your home like wedding, baptismal, reunion etc. This dish is very popular and you can even hear of it when somebody is talking about catering. It is not a hard dish to cook and it is as easy as cooking Paella. There are many versions of Caldereta but the easiest version of it to me is the Pork Caldereta using pork or baboy. My granny taught me how to cook it and here is her recipe:


Ingredients:

1 kg pork spare rib, cut into serving pieces
3 pcs potato, cut into cubes
3 pcs carrot, cut into cubes
3 pcs green bell pepper, cut into cubes
3 pcs red bell pepper, cut into cubes
1 medium size onion, sliced
6 cloves of garlic, minced
2 cups of instant tomato sauce
½ cup liver spread
¼ cup cheddar cheese
Salt and pepper to taste
1 cup water

Cooking process:

- Saute bell peppers together with carrots and potatoes for 5 minutes.
- In another pan, saute garlic and onion until light brown.
- Add the pork ribs and stir until the pork is light brown.
- Add all the ingredients, stir well and simmer until the meat is tender.
- Remove from heat and serve.

How to make or cook Delicious Dinuguan recipe

The Ilocano version of dinuguan is not soupy but oily this keeps the dish from spoiling easily.

Delicious


 Ingredients:

1 kilo pork, diced, fat separated from meat
2 cups water
1 tablespoon garlic
salt and pepper
2 pieces green chili, chopped (optional)
1 1/2 cups pig's blood
1/2 cup Iloko vinegar (sukang Iloko)


Cooking process:

- Place pork fat in a pan and cover with enough water. Boil until water completely evaporates and only the pork’s oil remains.
- Put garlic in pan and saute on pork’s oil. Fry fats until crispy. Add salt and pepper on meat.
- Then put on pan. Cover with water. Put the chilies in and allow water to fully evaporate.
- Fry meat for a few minutes. Mix pig’s blood, vinegar, and a pinch of salt. Strain before pouring over the meat. Simmer. Serve warm.
-Serve warm, and with white puto on the side.

How to make an almond toasted pork

If you want to make your holiday very special try make this cuisine and serve it to your family, it is a delicious pork recipes with lots of vitamins.

Ingredients: 

1/2 kilo pork cutlet

1/2 cup chopped roasted almond

1/2 cup baking powder

1/2 cup all purpose flour

1 tsp salt and white pepper

Cooking process:

- Mix baking powder, flour, salt, and pepper.

- Drag on pork cutlet and deep fry in cooking oil until golden brown.

- Place on plate then sprinkle with roasted almond and sprinkle with finely chopped spring onions.

How to make Saute fry pork cutlet with fresh asparagus

This kind of food is popular in many country and took this kind of food is you need to have this following ingredients. 

Ingredients:

1/2 kg pork shoulder, cut into bite size
1 small pack asparagus spear
2 tbsp garlic, minced
1/2 onion, chopped
4 tbsp oyster sauce
2 tbsp rice wine
1 tbsp sesame oil


Cooking process:

- Boil asparagus spear in water then set aside.
- Saute onions and garlic hen add it in pork cutlet and rice wine then add oyster sauce and sesame oil.
- Add in parboiled asparagus.

How to make Saute pig kidney with spring onions

To prepare this kind of food you must have this following recipe.

Ingredients:

2 sets of kidney (ping, lamp etc.)

6 pieces ginger, shredded

1/4 cup chopped spring onions

4 tbsp. soy sauce

3 pieces chopped shallots

Cooking process:

- Sliced kidney into 1/4 inches thick 3 inches width, then heat the pan with 3 tbsp cooking oil on high temperature.

-  Mixed the shallot and ginger then pour it in the kidney and also the soy sauce and then cook for a minute.

- Sprinkle on spring onions and serve immediately.