Tag Archives: philippines-meat

Pinoy best food.! and else…

10 Déc

Welcome to


MABUHAYCOOKING Presenting Philippines best food…
but not only.!

We are please also to guide you to others cooking styles such as…

China, Thailand, India, Singapour, France…


Enjoy cooking.!

( Pls be patient.! The blog is just newly opened,
so will take some times to be completed.! )

Filipino Sinigang (Tamarind Soup)

17 Juil


  • 3 lbs pork ribs, chopped into 1 inch pieces
  • 2 tablespoons minced garlic
  • 1 medium onion, chopped
  • 1 packet sinigang tamarind soup mix (found in international food section)
  • 16 cups water
  • 1 bok choy, chopped in 1 to 2 inch slices
  • 1 daikon radishes, chopped in thin round slices (optional)
  • 1 small tomato, chopped fine (optional)

How to proceed.?

1. Saute ribs garlic onions and salt to taste until brown.
2. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
3. Remember you can eat this with rice.
4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
5. It is good if the meat easily comes away from the bone.
6. You can eat this straight or over rice or both.


16 Juil

Yield: 4 servings


  • 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
  • 3 tb Distilled white vinegar
  • 1 1/4 ts Salt
  • Freshly ground black pepper
  • 4 tb Olive oil
  • 3 Whole dried hot red chiles
  • 5 Garlic cloves, peeled and -minced
  • 1 lg Onion, peeled and minced
  • 1 t Whole black peppercorns
  • 1 Two-inch cinnamon stick
  • 2 Bay leaves
  • 4 ts Tomato paste
  • 2 md Potatoes
  • 1/2 lg Red bell pepper
  • 8 Whole stuffed green olives

How to proceed.?

Put the cubed meat into a bowl and add the vinegar, salt and pepper.
Set aside for 30 to 40 minutes.
Drain the meat, saving the liquid, and pat it dry.

In a large heavy saucepan, heat the oil over medium heat.
When it is hot, add the chiles. Stir for a few seconds or until they swell and darken.

Remove chiles with a slotted spoon and set aside.
Put as many cubes of meat into the pan as will fit without crowding.

Brown the meat on all sides and repeat until all of the meat is browned.
Remove meat from pan.

Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices.
Put in the black peppercorns, cinnamon and bay leaves.
Stir and cook another minute.
Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste.
Stir and cook for 1 minute.
Add 2 cups water and bring to a boil.
Cover, turn the heat to low and cook for 15 minutes.

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes.
When the meat has cooked for 15 minutes, add the potatoes.
Cover and continue to cook for 45-60 minutes or until the meat is tender.
Seed the bell pepper and cut it into 1/4-inch wide strips.
When the meat is tender, put the peppers and olives into the stew.
Stir and cook another 3-5 minutes.

Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.

How to proceed.?


16 Juil


  • 1 chicken (capon)
  • Lemon juice
  • Salt and pepper
  • 1/4 kilo ground pork
  • 1 can sausages
  • 1-1/2 pig’s brain, boiled and mashed, the membranes peeled off
  • 1/2 cup chopped pickles
  • Salt and pepper
  • Cooked chicken meat, cut into strips
  • 1 piece chorizo de Bilbao, cut into strips
  • 2 eggs, hard boiled
  • Chicken stock


Dress the chicken.
Split it down the back and open it flat.
Lay the bird skin up on a cutting board.
Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece.
Marinate the chicken in lemon juice, salt, and pepper.
Set aside.

Mix the pork, sausages, brain, and pickles well until blended thoroughly.
Lay and spread the deboned chicken.
Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center.

Form into a roll; then, sew it up and roll in a piece of cheesecloth.
Drop the roll into boiling chicken stock. Cook for about two hours.

When done, remove the roll from the stock. Drain and lay the roll on a platter.
Place a weight on top of the cooked galantina to press it a bit.
Allow to cool.
When cool, remove the cheesecloth.
Keep the galantina refrigerated.

To serve, slice and arrange on a platter.
Garnish with parsley or kinchay.


16 Juil


  • 1 kilo pig lungs
  • 1/4 kilo pork fat
  • Lard for sauteing
  • 1 head garlic, minced
  • 1 medium onion, chopped
  • 3 medium tomatoes, chopped
  • Vinegar
  • 2 medium radishes, cut into thin strips
  • 4 medium bell peppers (red and/or green), cut into thin strips
  • Salt to taste


Wash and boil the pig lungs and fat; cool, then chop finely.
Saute the lungs and fat in lard with garlic, onion, and tomatoes.
Add vinegar and simmer until almost dry.
Then add the radish and pepper strips.
Season with salt.

Hot Diggety Dog! Stew Classic Recipe

16 Juil


  • 3kgDog meat
  • 1 1/2 cup Vinegar
  • 60 Peppercorns, crushed
  • 6 tbl Salt
  • 12 Cloves garlic, crushed
  • 1/2 cup Cooking oil
  • 6 cup Onion, sliced
  • 3 cup Tomato sauce
  • 10 cup Boiling water
  • 6 cups Red pepper, cut into strips
  • 6 piecebay leaf
  • 1 tspTabasco sauce
  • 1 1/2 cups Liver spread, ** see note
  • 1whole fresh pineapple, cut 1/2 inch thick


1. Cut meat into 1″ cubes.
Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours.
2. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender.
3. Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco.
4. Cover and simmer over warm coals until meat is tender.
Blend in liver spread and cook for additional 5-7 minutes.
* you can substiture lamb for dog.
The taste is similar, but not as pungent.
** smooth liver pate will do as well.
Suggested Wine: San Miguel Beer
Serving Ideas : Rice, naturally.

NOTES :For the faint of heart, you can always substitute lamb in place of next door’s rover, but the meat will not be as sweet or as rich in flavor.


16 Juil


  • 1/4 pound each pork tenderloin, liver, heart and kidney
  • 2 tablespoons green peas
  • salt to taste
  • 1/2 cup iloco vinegar
  • 1/2 cup soy sauce
  • 1/4 cup bell pepper
  • 1 tablespoon garlic


Soak pork liver in vinegar.
Saute garlic and pork tenderloin in cooking oil until golden brown.
Add pork heart, pork kidney and soaked pork liver.
Add soy sauce.
Simmer until all meats are tender and sauce is thick enough.
Add green peas and bell pepper.

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