panlasang pinoy meat recipe

7/17/2019 Panlasang Pinoy Meat Recipe.

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PANLASANG PINOY

MEATY RECIPES

MINI COOKBOOK Volume 1


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INTRODUCTION

Hello Pinoy meat lovers!Thank you for downloading Panlasang Pinoy Meaty Recipes

mini cookbook. This recipe ebook contains some of the

most popular recipes that most people are looking for in

the world wide web and guarantees that it will satisfy your

cravings for Filipino dishes.

We created the website PanlasangPinoyMeatyRecipes.Com to

serve the meat lovers niche who are looking an all meat

Filipino recipes. My apologies if most of the recipes here

are all meat based but there are lots of websites out there

that serve other kinds of Filipino recipes like native

delicacies, desserts, bread or vegetables.

We appreciate you continued support on Panlasang Pinoy

Meaty Recipes and may we continue to be a blessing and

grow as years passes by.

Again, thank you very much,

Happy cooking!

Manny Montala

PanlasangPinoyMeatyRecipes.Com

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TABLE OF CONTENTS

Pork Recipes

Adobong Puti

Sinigang na Baboy

Binagoongang Baboy

Pochero

Beef Recipes

Beef Asado

Kare Kare

Bistek

Nilagang Baka

Chicken Recipes

Hamonadong Manok

Guisadong Atay ng Manok

Chicken Adobo with

Pineapple

Chicken Kaldereta

Fish Recipes

Sinigang na Bangus

Salmon on Dalandan Butter

Sauce

Tuna Fish Sisig

Pinaputok na tilapia

Seafood Recipes

Crabs in Guava Sauce

Deep Fried Squid Rings

Ginataang Kuhol

Ginataang Sugpo



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ADOBONG PUTI WHITE ADOBO)

Ingredients:

1/2 kilo sliced chicken

1/2 kilo liempo or pork belly, cubed

1 cup white vinegar

2 heads garlic, crushed1 pc bay leaf

1 tablespoon rock salt

5 pcs peppercorn, cracked

1 cup water

cooking oil

1 teaspoon white sugar

How to cook adobongputi:

Combine pork, chicken, vinegar, garlic, bay leaf, salt, peppercorns, and water in acasserole. Let boil and lower heat.

Simmer until tender. Drain the pork and chicken pieces from the broth.

Heat oil and deep fry pork and chicken pieces.

Return to the broth. Simmer until liquid has been reduced to half.

Add the sugar and adjust seasonings to taste. Serve hot with tomato salad.



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SINIGANG NA BABOY

Ingredients:

1/2 kilo cubed pork

1/2 kilo pork ribs

1 small bunch spring onion

1 kilo ripe tomatoes

4 pieces gabi, cut in half

1/2 kilo sampaloc

10 cups rice washing or water

1 bunch kangkong

1 bunch sitaw

2 pieces eggplant, cut in 1 inch pieces

2 pieces radish, cut in 1 inch pieces

patis to taste

3 pieces long green chili

How to cook Sinigang na Baboy:

In a large pot, put together the cubed pork, the ribs, green onion and tomatoes

mashed with a fork. Cover and simmer for 30 minutes till meat is tender.

In another pot put in the sampaloc with the water. Boil for about 10 minutes u

the sampaloc is soft and mushy.

Strain sampaloc water. When the meat is just tender but not overcooked, pour

sampaloc water into the large pot.

Add the vegetables according to firmness, beginning with the gabi, then the ra

sitaw and kangkong in the last few minutes of cooking. Season with patis. The

chilies may be added if a hot fiery sinigang is desired.



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BINAGOONGANG BABOY

Ingredients:

1 kilo pork, cubed

8 cloves garlic, crushed

1/2 cup vinegar

1 l/2 cups water


1 small onion, chopped

2 tablespoons bagoong (shrimp paste)

1 teaspoon peppercorns

How to cook binagoongangbaboy:

In a pan put together pork, garlic, vinegar and water.

Simmer for 30 minutes.

Drain pork and reserve broth. Saut garlic and onion.

Add bagoong and cook for 5 minutes.

Add pork, broth and peppercorns. Simmer till pork is tender. 6 portions.



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POCHERO

Ingredients

3/4 kilo pork, cubed

1/2 kilo chicken, cubed

4 cup water

1 bunch spring onions

1 Tbsp. salt

1 Tbsp. cooking oil


1 pc onion, chopped

1 pc chorizo de bilbao, sliced

4-5 cup broth4 pcs potatoes, pared and quartered

4 pcs ripe saba or plantain banana, peeled and sliced

1 can garbanzos, chickpeas

1 can tomato sauce

1 small cabbage head, wedged

1/4 cup evaporated milk (optional)

How to cook pochero

In a medium saucepan, boil pork and chicken in water with spring onions and salt until

tender.

Drain meats and reserve broth. Heat oil and saut garlic and onion until soft.

Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil.

Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos.

Simmer for 15 minutes or until potatoes are tender.

Pour tomato sauce. Add cabbage and continue simmering for a few minutes.

If desired, stir in milk. Serve hot with eggplant sauce(search this site). Serves 10.



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BEEF ASADO

Ingredients

1 kg. beef, cut into desired pieces

2 potatoes, pared and divided into 6

1 big onion, peeled and cut into cubes

1/2 head garlic

1 tsp. black pepper

1-1/2 cups native vinegar

2-1/2 tbsp. cooking oil

1 pc. bay leaf

1 tsp. salt

2 tbsps. soy sauce2 small red/green pepper, cut into slices

2 tbsps. achuete juice

2 tomatoes, cut into small pieces

How to cook beef asado:

Place the meat in a saucepan and add vinegar, pepper, 1/2 of garlic, salt, bay leaf and s

sauce.

Allow it to boil for 5 minutes.

Add 2 cups water and let boil until meat is tender.

Fry the potatoes until golden brown, then set aside.

Saute garlic, onions and tomatoes; then, add inept mixture, potatoes and red/green pep

Add the actuate juice to the mixture and cook until done.

Serve hot. Good for 6 persons.



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KARE-KARE

Ingredients:

1 pc. oxtail (buntot ng baka)

1 pc. oxleg (pata ng baka)

4 pcs. eggplants

2 bundles sitaw or stringbeans

1 bundle pechay

1/4 head cabbage

6 cup water

1/2 cup achueta seed for coloring (diluted in 1/2 cup water)

1/4 cup cooking oil

1 head garlic, chopped1 onion, sliced

1 cup ground peanuts

1 cup toasted ground rice

Salt and pepper

banana blossoms

How to cook kare kare:

Boil the oxtail and ox leg in water until tender. Cut into desired pieces and set aside.

Soak achuete seeds in water. Squeeze to bring out the coloring.

Set aside. Cut vegetables into desired pieces. Boil water, drop sitaw and parboil.

Remove sitaw and set aside. Do likewise to eggplant and banana blossom.

Saute garlic and onion in cooking oil and add salt and achuete juice.

Let boil for 5 minutes. Blend in ground peanuts, and toasted ground rice.

Bring to a boil then add in the meats. Just before removing from the fire, add the

vegetables.

Serve with bagoong alamang guisado. Serve hot. Good for 10 persons.



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BISTEK

Ingredients:

250 grams beef, sliced thinly

2 tbsp soy sauce

4 pcs calamansi,(extract juice)

1 tbsp Knorr seasoning

1/2 cup soup stock

2 tbsp oil

1 pc big onion, sliced into rings

ground pepper and MSG to taste

How to cook bistek:

Marinate beef in calamansi juice, soy sauce, Knorr seasoning, pepper, and vetsin.

Fry beef in oil. Add soup stock and boil until meat becomes tender.

Season to taste. Top with onion rings. Serve hot.



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NILAGANG BAKA

Ingredients:

3/4 Kilo beef, sliced in 2 inches length

2 pc beef bouillon dissolved in 4 cups water

or 4 cups beef bones soup stock

1 tsp. whole peppercorn

1 pc onion, sliced

2 medium size carrots, sliced in four portion

3 medium size potatoes, sliced in four portion

1 small pechay (optional)

1 small cabbage, sliced in four portion

Salt to taste

MSG

How to cook nilagang baka:

Boil the beef until tender with peppercorns and onion in a pot with the soup stock or the

water with the dissolved bouillon.

Add water if necessary to avoid drying up.

Cover and simmer for 30 minutes.

Add the carrots and potatoes and simmer until potatoes are cooked.

Then add the remaining ingredients and put salt and MSG according to your taste.

Serve hot.



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HAMONADONG MANOK

Ingredients:

2 whole chicken breasts, deboned and rolled (secure with a string)or 6 chicken drumstick

1 Tbsp. salt

1 cup pineapple juice

1/3 cup vinegar

1/2 cup sugar

1 Tbsp. soy sauce

1 tsp. black pepper ground

1/2 clove garlic, crushed

1 pc onion, chopped

How to cook chicken hamonado:

Marinate chicken with the rest of the ingredients for at least an hour.

Simmer mixture until chicken is tender.

Transfer into a baking dish. Bake in preheated oven 300 deg F until sauce thickens.

Cool and slice thinly. Serve as a delicious sandwich filling or as a main course. Serves 6.



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GUISADONG ATAY NG MANOK

Ingredients:

1/2 kilo chicken liver (halved)

2 tbsp. oil

1 big onion (thinly sliced)

1 clove garlic (minced)

2 tbsp. soy sauce

1/2 tsp. salt

1 tbsp. chopped parsley

pinch of pepper

How to cook guisadong atay ng manok:

Wash chicken liver very well and place in a strainer to remove water.

In hot oil, saut garlic, onions, and chicken liver for 2 minutes.

Add soy sauce, salt, and pepper and cook for 6 - 8 minutes more over medium heat.

Sprinkle with parsley. Serve hot. Good for 6 persons.



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CHICKEN ADOBO WITH PINEAPPLE

Ingredients:

1 kilo chicken (cut into serving pieces)

1 cup drained pineapple tidbits

1/2 cup vinegar

1/2 cup soy sauce

1/4 tsp. pepper

1 small bay leaf

2 cloves garlic (minced)

1 tomato (quartered)

3 tbsp. cooking oil

How to cook chicken adobo:

Combine all ingredients except pineapple tidbits and tomato.

Marinate for 30 minutes.

Place in a skillet, cover and simmer until chicken is tender.

Drain, and set sauce aside. Fry the chicken pieces in a heated skillet until brown.

Add sauce again and simmer until liquid is reduced; then add tomatoes and pineapple

tidbits.

Serve hot. Good for 6 persons



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CHICKEN KALDERETA

Ingredients:

1 big chicken, cut into serving pieces

For marinade:

3/4 cup native vinegar

4 cloves garlic

1 teaspoon freshly ground pepper

1 teaspoon salt

1/2 cup olive oil

4 cloves garlic

2 medium onions, chopped

1/2 cup tomato sauce

1/4 cup liver spread

1 small can red pimento, sliced

1/2 cup olives

Salt

Pepper

How to cook chicken kaldereta:

Combine chicken and marinade and stand 2 hours or overnight.

Drain chicken pieces and fry in olive oil. Set aside.

In the remaining oil saut the garlic and onions.

Add tomato sauce and liver spread.

Simmer for about 15 minutes, return chicken and cook till tender.

Add red pimientos and olives. Season with salt and pepper.

Makes 6 portions.



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20/28

SINIGANG NA BANGUS

Ingredients:

1 medium sized bangus

1 cup water

3 pcs tomatoes, sliced

1 onion, sliced

1 cup tamarind juice (boil tamarind 1 cup water and extract the juice)

1 cup puso ng saging or banana blossom

1 cup kangkong

patis or salt to taste

How to cook Sinigang na Bangus:

In a caserole, put the tomatoes and onions then boil with 4 cups water.

Then add the tamarind juice, milk fish, banana blossoms and patis to taste.

Simmer for 3 to 5 minutes. Then add the kangkong. Serve.

Clean and cut bangus into 3 pieces. Sprinkle with salt.



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SALMON ON DALANDAN BUTTER SAUCE

Ingredients:

2 tbsp oil

salt and pepper to taste

1 pc (150g) salmon fillet

Heat oil in a nonstick pan. Season salmon fillet with salt and pepper.

When pan is hot, cook fish for 3 minutes per side. Set aside when done.

Dalandan Butter Sauce:

1/2 cup dalandan juice

2 tbsps cream

1 tbsp sugar

1/4 cup cold butter, cut into cubes

How to cook Salmon On Dalandan Butter Sauce:

Pour dalandan juice and sugar in stainless steel saucepan.

Cook over low heat until almost two tablespoons of juice is left.

Add cream and cook for 2 minutes.

Remove from heat and add cold butter, one cube at a time, stirring until it melts before

adding another cube.

Season to taste. Pour Dalandan Butter Sauce over cooked salmon fillet and serve with y

favorite stalks and vegetables, if desired.



22/28

TUNA FISH SISIG

Ingredients:

1/2 kilogram tuna fish fillet, cubed

1/4 cup MAGGI Savor Calamansi

Cooking oil for frying

2 tablespoons cooking oil

1/2 cup onions, chopped

1 sachet 8 gram MAGGI Magic Sarap

1 tablespoon MAGGI Savor Classic

crushed pork chicharon ( pork rind ), optional

How to cook Tuna Fish Sisig

Marinate tuna in MAGGI Savor Calamansi for at least 15 minutes.

Fry marinated tuna until brown and crispy. Set aside.

Heat oil and saute onions for 30 seconds.

Stir In prepared tuna and season with MAGGI Maglc Sarap and MAGGI Savor Classic.

Transfer on a heated and buttered sizzling plate.

Top with crushed chicharon if desired.



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25/28

CRABS IN GUAVA SAUCE

Ingredients:

1 kg fresh alimango, mudcrabs or alimasag, blue swimmer crabs

1/2 to 3/4 kg ripe guavas

1 & 1/2 cup water divided

1 tbsp. cooking oil

1 tbsp. garlic, minced

1 tbsp. rock salt

1 tbsp. sugar

How to cook Crabs With Guava Sauce:

Wash live crabs. Cut each crab into two, crosswise. Save the crab fat.

Pare guavas and slice each guava in half.

Scoop out the seeds and set aside the guava meat.

T ransfer seeds to saucepan. Add 1/4 cup water and boil.

Strain guava broth to separate from seeds.

Heat saucepan with oil and saute garlic until light Brown.

Add guava meat, guava broth, crab meat, crab fat and the rest of the water.

Put salt and sugar and allow to boil until crabs are cooked around 20 minutes. Serve hot. Serves 8.



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DEEP FRIED SQUID RINGS

Ingredients:

1/2 kilo fresh squid (pusit), washed and cleaned

2 tablespoons calamansi or lemon juice

1/4 teaspoon sea salt

1/2 cup cornstarch

1/2 cup all-purpose flour

1/4 teaspoon refined salt

1/2 teaspoon baking soda

1/2 cup water1 egg

2 tablespoon cooking oil

Cooking oil for deep frying

How to cook calamares:

Slice squid into 1/2 inch rings. Marinate for 1/2 hour in 1 tablespoon of the calamansi j

ang sea salt.

Drain In a bowl, combine cornstarch, flour, salt and baking soda. In another bowl, blend water, the remaining calamansi juice, egg and oil.

Dip squid rings into flour mixture, then into egg mixture, and deep fry until golden brown

Serve hot with sweet chili sauce or vinegar with garlic.



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GINATAANG KUHOL

Ingredients:

3 kilos kuhol (snail)

1 thumb-size fresh ginger, chopped

5 cups coconut milk

1 cup onions, chopped

2 cups coconut cream

1 to 2 pcs finger pepper (Jalapena)

1/3 to 1/2 cup bagoong alamang

1 thumb-size fresh turmeric (luyang di law), chopped2 cloves garlic, cnopped

1 to 5 pcs hot chilis for spicy hot escargot

How to cook Escargot:

Wash and scrub river snails thoroughly.

Saute garlic until golden brown then add ginger, turmeric, onions and cook until mushy.

Add in bagoong and cook. Wait until all are well-blended. Add kuhol and coconut milk. Cover pan tightly and cook over low heat.

When kuhol is tender, pour coconut cream and continue cooking.

Drop in finger pepper. If you prefer hot, add in chilis.

Wait for the sauce to thicken and oil comes to the surface.

Add water in case the mixture dries out.

Continue cooking until kuhol is tender. Serve hot.



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GINATAANG SUGPO

Ingredients:

200 gms prawns

15 gms siling pangsigang ( green chili peppers )

1 tsp oil

50 gms pechay Tagalog

25 gms ginger

1 cup coconut milk

25 gms onion

1 tbsp bagoong alamang (to taste)25 gms bell pepper

How to cook Ginataang Sugpo:

In a pan, saute ginger, onion and prawns. Add coconut milk.

Put bagoong alamang to taste.

Add bell pepper, siting pangsigang and pechay Tagalog.

Steam until coconut milk is creamy. Serve hot.

panlasang pinoy meat recipe

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