Saturday, October 13, 2012

Prok & Peas Pimentos.

I've been craving this for a very very very long time. This can also be the filipino dish Pork Guisantes. But, mines is simple to make and just yummilicious =)

Anyways, here's the ingredients:
1 bottle Pimentos
1/2 bag frozen peas (*)
3 lbs. Pork butt, diced or small pieces (*)
2 1/2 tsp. Patis (*)
5 cloves garlic, mince (*)
8-10 oz. Tomato paste (*)
Bay leaves, optional

Lets cook:
In a large skillet or pot, saute your garlic with your oil.
Add in your pork butt. Cook until no longer pink add in your patis.
Mix well.
Then add in your peas, tomato paste, and pimentos.
Mix well.
Cook for the next 5 minutes until comes to a slight boil.
Turn off heat and let sit for a few minutes.

(*) If you wanna add more or less, go by taste, it's up to you.

Tuesday, February 28, 2012

Salmon & Rotini Alfredo

Salmon & Rotini Alfredo

1 can Alaskan Salmon, drained*
1 box Rotini pasta

Alfredo Sauce: (source)
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese (ehh, wasn't my favorite)
1/4 cup chopped fresh parsley

Lets Cook:
In a large pot, boil your rotini according to the instructions on the box. Drain.
Throw in your Salmon and cook for a bit. I threw in butter just to give it a little flavor.
Then, throw in the rotini and alfredo sauce. Cook until all mixed well. Serve while hot with sides.

Sauteed Spinach, Corn, any kind of vegetable or a salad sounds good.

*There is bones in the salmon can be careful. If you could remove the bones before hand - take it out.

Friday, February 3, 2012

Beef & Cabbage

1 small cabbage, chopped
1- 1 1/2 lbs. Beef
Soy Sauce ( Aloha Brand, to taste )
1 tbsp. Garlic Salt
1 tbsp. Montreal Steak seasoning

In 4 quart water, in a pot, soften your cabbage. When to your desire, drain.

In the same pot, cook your beef thoroughly.

Add your cabbage, half your garlic salt, and Montreal seasoning. Taste. Add shoyu (aka Soy Sauce).

Let all flavors mix together. Serve.

Thursday, January 26, 2012

Pork Adobo (My Style)

So yesterday, I was having some weird craving for Pork Adobo. But, it's downgraded from the real pork adobo! lol. So, here ya go!

1½ lbs. Pork (Pork Adobo Meat)
3-4 Cloves Garlic, Crushed
Patis to taste
Water, if needed
1 tsp. Peppercorn
5-6 Bay Leaves

Cook your pork until the oils of your pork has appeared and the insides aren't pink! lol.

Add your garlic. Stir. Cover.

Add your patis. I used about a tsp of patis. But go according to your taste. If it's too salty add water.

Add in about a dash of peppercorn.

Add about 5 or 6 WHOLE bay-leaves. Cover.

Let simmer for about 15 minutes more.

Things my grandma said I should've added: Vinegar.

It tasted a little more like soy sauced Pork than adobo! lol.

Tuesday, January 24, 2012

Pork & Sigarilyas

Pork & Sigarilyas

Small bunch of Sigarilyas
Small bunch String beans (otoong)
1-2 lbs Pork Butt, Chopped
Patis to taste
Garlic Salt to taste
2 or 3 Kabatiti, sliced or chopped

In a large pot, cook your pork until there is little to no liquids at the bottom.
Add your garlic.

Stir fry your garlic and pork.

Add your Patis. I normally put in about a 1/2 - 1 tsp. Patis. Go by taste. Don't add TOO much or you'll have to add more water. Let it cook for a bit.

Add about half cup water for the veggies. Throw in the string beans, cover. Let sit for about 5-10 minutes. When beans are a little tender. You can add the remaining of your veggies.

Add the Kabatiti, and the Sigarilyas, cover. Let it sit until all veggies have soften. That's when it's pretty much done.

Wednesday, January 18, 2012

Pork & Tabungao

Today was my first attempt at making tabungao with pork & string beans. Thanks to my grandma (in-law)

1 long tabungao (Chinese Long Squash)
1/2 Onion
1 lb. Pork (I used Adobo pork. Also depends on how much meat you like. I used 1 1/2lbs. Pork)
Patis to taste
Garlic Salt to taste
1 tablespoon Garlic, minced.
String beans, bundle (10-15 long strands), in 4ths.

In a large pot, cook your pork until pretty much all liquids have been soaked up. Cover.

Throw in your minced garlic and garlic salt.

Cook until it's adobo style (aka) when their is little to no liquid.

Keep stirring.

When you're pork is cooked. Check the flavoring (meat) add more patis if needed.

Throw in your string beans. Cook until little more tender. Cover for 10 minutes.

Then, throw in you're onion & tabungao. Let sit on medium heat for about 30 minutes, often check & stir.

I went until my meat was soft, and tasty, tabungao was alittle soft and my string beans soft as well. Reminder, I freaked out because the tabungao never had taste but gradma said it'll sit and flavor.

First attempt so I still need my husbands approval.

*optional: Tomato. You may substitute with Spam.