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Wednesday
Dec 17,2008


    1 teaspoon sugar

    1 tablespoon cornstarch

    1 teaspoon MSG (optional)

    1/4 cup oyster sauce

    1/2 cup chicken stock

    2 cups sliced lean pork (about 1 pound)

    1 bunch (about 2 pounds) fresh brocolli, sliced

    2 slices ginger, shredded

    1 clove garlic, minced

    1/4 cup vegetable oil

    1/8 teaspoon salt

    1/4 cup water

 

  Mix together first five ingredients and set aside.

 Heat wok or pan until hot and dry. Add the oil, then the salt.

 Turn heat to medium. Add the ginger and the garlic and fry until

 golden brown. Turn heat to high. Add the pork and fry until outside

 is lightly browned. Add the broccoli and stir-fry for 3 minutes.

 Add the water, cover, and cook for 4 minutes. Pour in reserved

 sauce mixture; stir while cooking until gravy thickens. Turn heat

 down to low, cover, and cook for 2 minutes more. Place in covered

 serving dish until ready to serve.

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  • Sweet and Sour Pork

    Saturday
    Jan 5,2008

    Ingredients :

    · 1-1/2 lb. pork
    · 1 egg, slightly beaten
    · 2 tbsp. cornstarch
    · 2 tbsp. vegetable oil
    · 1 tsp. salt
    · 1/4 tsp. white pepper
    · 1 tsp. soy sauce

    · 2 tomatoes
    · 1 green bell pepper

    · 3/4 cup all-purpose flour
    · 3/4 cup water
    · 2 tbsp. cornstarch
    · 1 tsp. salt
    · 1 tsp. baking soda

    · vegetable oil, for frying

    · 1 cup chicken broth
    · 1 cup sugar
    · 3/4 cup white vinegar
    · 1 tbsp. vegetable oil
    · 2 tsp. soy sauce
    · 1 tsp. salt
    · 1 clove garlic, finely chopped
    · 1/4 cup cornstarch
    · 1/4 cup water · 1 can (8-1/4 oz) pineapple chunks, drained

    Cooking Procedures :

    1. Trim fat from pork and cut into 3/4 inch pieces. Set aside.
    2. Mix egg, cornstarch, vegetable oil, salt, pepper and soy sauce in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
    3. Cut each tomato into wedges and slice green pepper into 1 inch pieces. Set aside.
    4. In another large bowl, mix flour, water, cornstarch, salt and the baking soda. Stir in pork pieces into batter until well coated. Set aside.
    5. Heat vegetable oil in a wok (or a skillet) over medium heat. Fry about 15 pork pieces at a time until light brown for 4 minutes. Drain on paper towels. Repeat with the remaining pork pieces. Increase heat to high heat. Fry pork all at one time until golden brown, about 1 minute. Drain on paper towel. Transfer to a heated platter. Set aside and keep warm.
    6. In a saucepan, mix chicken broth, sugar, vinegar, vegetable oil, soy sauce, salt and garlic. Bring to a soft boil for 3 minutes. Correct seasonings. Mix cornstarch and water, stir into sauce. Cook and stir until thickened for about 20 seconds. Stir in tomatoes, green pepper and pineapple. Heat to boiling for about a minute or two.
    7. Remove from heat. Pour over pork and serve.

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  • Spiced Pork

    Saturday
    Jan 5,2008

    Ingredients :

    · 3 lbs. lean pork chops
    · 2 tbsp. cornstarch
    · 3 tbsp. soy sauce
    · 2 tbsp. sweet sherry
    · 1 tsp. grated pared fresh gingerroot
    · 1/2 tsp. five-spice powder
    · 1/8 tsp. pepper

    · 3 cups vegetable oil
    · 1/4 cup water
    · 1 tsp. instant chicken bouillon granules
    · Chinese Mixed Pickles (see recipe), for garnishing

    Cooking Procedures :

    1. Trim chops, discarding fat and bones. Mix cornstarch, 2 tbsp. of soy sauce, sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand an hour or two in the refrigerator, stirring occasionally.
    2. Heat oil in a wok (or a heavy-bottomed skillet) over high heat until it reaches to 375°F. Cook 1/2 of the pork in oil until brown and cooked through for about 3 to 5 minutes. Drain on paper towels. Repeat with the remaining pork.
    3. Cut pork into 1/4 to 1/2 inch wide slices. Transfer to a serving dish. Keep warm.
    4. In a small saucepan, combine water, chicken bouillon and remaining 1 tbsp. of soy sauce. Heat over medium heat until mixture boils. Remove from heat.
    5. Pour mixture over sliced pork. Garnish with Chinese Mixed Pickles.

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  • Pork Spareribs Barbecue

    Saturday
    Jan 5,2008

    Ingredients :

    · 1 lb. pork spareribs
    · salt and pepper, to taste

    Sauce:
    · 1/4 cup vinegar
    · 3 tbsp. soy sauce
    · 1 tbsp. packed brown sugar
    · 6 to 8 cloves garlic, minced
    · 1 tsp. salt
    · 1/4 tsp. crushed peppercorn

    Cooking Procedures :

    1. Rub salt and pepper to spareribs to seasoned well. Let it sit for 30 minutes.
    2. Combine all the sauce ingredients in a small bowl. Pour it over onto seasoned ribs. Marinate the pork for an hour or overnight in the refrigerator.
    3. Preheat grill over medium heat.
    4. Drain off excess marinade and boil over medium heat. Grill pork basting with heated marinade, for about 10 to 15 minutes or until meat is cooked through.
    5. Transfer to a serving platter. Serve hot.

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  • Pork Barbecue II

    Saturday
    Jan 5,2008

    Ingredients :

    · 1 lb. pork (pork belly or lean pork), cut thinly
    · salt and pepper, to taste
    · 1 to 2 cups Mama Sita’s Barbecue Marinade
    · 1 tbsp. calamansi concentrate
    · 1 tsp. salt
    · 1/4 tsp. pepper
    · bamboo sticks, for skewer

    Cooking Procedures :

    1. Cut pork into thinly slices (or whatever suits to your liking). This makes the meat cook faster in lesser time.
    2. Place sliced meat in a bowl and season with salt and pepper. Let sits for 30 minutes.
    3. Pour in MS Barbecue Marinade, calamansi concentrate, salt and pepper. Marinate pork for at least an hour or two, or overnight, in the refrigerator.
    4. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night). This prevents the sticks in burning while grilling.
    5. Skew pork in bamboo sticks. If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
    6. Preheat grill over medium heat.
    7. Grill and baste pork until well cooked.
    8. Transfer to a serving platter. Serve with your favorite sauce.

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  • Pork Barbecue I

    Saturday
    Jan 5,2008

    Ingredients :

    · 1 lb. pork, cut into cubes
    · 1/2 cup vinegar
    · 1/2 cup soy sauce
    · 1/2 cup banana catsup
    · 6 to 8 cloves garlic, minced
    · 1 tbsp. calamansi juice
    · 1 tbsp. packed brown sugar
    · 1/2 tbsp. salt
    · 1/2 tsp. pepper
    · bamboo sticks, for skewer

    Cooking Procedures :

    1. Combine vinegar, soy sauce, catsup, garlic, calamansi juice, brown sugar, salt and pepper in a small bowl. Stir to blend well.
    2. Add pork cubes onto the marinade. Marinate meat for an hour, the least or over night, in the refrigerator.
    3. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night). This prevents the sticks in burning while grilling.
    4. Skew pork in bamboo sticks. If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
    5. Preheat grill over medium heat.
    6. Grill and baste pork until well cooked.
    7. Transfer to a serving platter. Serve with your favorite sauce.

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  • Oven-Barbecued Pork

    Saturday
    Jan 5,2008

    Ingredients :

    · 2 (12 oz. or 350g each) whole pork tenderloins
    · 1/4 cup soy sauce
    · 2 tbsp. dry red wine
    · 1 tbsp. brown sugar
    · 1 tbsp. honey
    · 2 tsp. red food coloring (optional)
    · 1/2 tsp. ground cinnamon
    · 2 clove garlic, crushed
    · 1 green onion, cut in half
    · Green Onion Curls (see recipe), for garnishing

    Cooking Procedures :

    1. Preheat oven to 350°F. Prepare a wire rack and a baking pan. Set aside.
    2. Remove and discard fat from meat.
    3. Combine soy sauce, wine, sugar, honey, food coloring (if using), cinnamon, garlic and onion in a large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand in the refrigerator for an hour or overnight, turning occasionally.
    4. Drain pork, reserving marinade. Place pork on a wire rack over a baking pan.
    5. Place in the center of the oven. Bake for about 45 minutes. Turn and baste frequently during baking. Internal temperature reading at 170°F.
    6. Remove pork from the oven. Cover with foil for 10 minutes and let it cool. Cut into diagonal slices. Transfer to a serving platter. Garnish with Green Onion Curls.

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  • Saturday
    Jan 5,2008

    Ingredients :

    · 1 (3 to 5 lbs.) fresh pork ham roast (or boneless shoulder picnic roast, a hog’s head, or any parts of pork of your choice)
    · salt

    Cooking Procedures :

    1. Preheat oven to 350°F. Prepare a roasting pan.
    2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over. Transfer to a roasting pan and bake for about 3-1/2 hours (40 minutes per pound). Cover ears of hog’s head (if using) to protect from burning.
    3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.
    4. Increase oven heat to 450°F. Roast pork for about 20 to 30 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.
    5. Remove from the oven. Cover with foil and let stand for 5 minutes.
    6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice.

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  • Lechon Kawali (Pan-Roasted Pork)

    Saturday
    Jan 5,2008

    Ingredients :

    Pork
    · 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
    · 4 cloves garlic, crushed
    · 1/4 tsp. pepper or 1 tsp. peppercorns
    · 2 tbsp. salt
    · water, for boiling
    · oil, for frying

    Sauce
    · 1 tbsp. soy sauce
    · 2-1/2 tbsp. vinegar
    · 1 clove garlic, minced
    · chili peppers (optional)

    Cooking Procedures :

    1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
    2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
    3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
    4. Drain on paper towels.
    5. Mix together all ingredients for the sauce.
    6. Serve with chopped lechon kawali.

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  • Saturday
    Jan 5,2008

    Ingredients :

    · 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
    · 1 cup water
    · 3 cloves garlic, crushed
    · 1/3 cup vinegar
    · 1/4 cup packed brown sugar
    · 1/4 cup soy sauce
    · 1 bay leaf
    · 1/4 tsp. pepper or 1 tsp. peppercorns
    · 1 tsp. oil
    · salt to taste
    · 3 potatoes, peeled and quartered (optional)
    · hard-boiled eggs (optional)

    Cooking Procedures :

    1. Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
    2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.
    3. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
    4. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

  • Comments Off on Humba Recipe (Braised Pork Belly with Sugar)
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