Panlasang Pinoy Meat Recipe.

MINI COOKBOOK

Volume 1

PANLASANG PINOY MEAT MEA T Y RECIPES

INTRODUCTION Hello Hell o Pinoy Pinoy meat lov lovers! ers! Thank you for for download downloading ing Panlasang Panlasang Pino Pinoyy Meaty Recipe Recipes s mini cookbook. cookbook. This This recipe ebook ebook contai contains ns 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 Filipino dishes. We created the website 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 appreciat appreciate e you continued support support on Panla Panlasang sang Pino Pinoyy Meaty Recipes and may we we continue to be a blessing and grow as years passes by. Again, thank you very much, Happy cooking! Manny Montala Facebook | Google+ | Twitter | Y Youtube outube PanlasangPinoyMeatRecipes.Com PanlasangPinoyMe atRecipes.Com © 2011-2013

TABLE OF CONTENTS

  

 

     



      



PanlasangPinoyMeatRecipes.Com © 2011-2013


1/2 kilo sliced chicken 1/2 kilo liempo or pork belly, cubed 1 cup white vinegar 2 heads garlic, crushed 1 pc bay leaf 1 tablespoon rock salt 5 pcs peppercorn, cracked 1 cup water cooking oil 1 teaspoon white sugar

•

•

•

•

•

Combine pork, chicken, vinegar, garlic, bay leaf, salt, peppercorns, and water in a casserole. 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.


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

•

•

•

•

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 until the sampaloc is soft and mushy. Strain sampaloc water. When the meat is just tender but not overcooked, pour the sampaloc water into the large pot. Add the vegetables according to firmness, beginning with the gabi, then the radish, 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. PanlasangPinoyMeatRecipes.Com © 2011-2013

1 kilo pork, cubed 8 cloves garlic, crushed 1/2 cup vinegar 1 l/2 cups water 4 cloves garlic, crushed 1 small onion, chopped 2 tablespoons bagoong (shrimp paste) 1 teaspoon peppercorns

•

•

•

•

•

In a pan put together pork, garlic, vinegar and water. Simmer for 30 minutes. Drain pork and reserve broth. Sauté garlic and onion. Add bagoong and cook for 5 minutes. Add pork, broth and peppercorns. Simmer till pork is tender. 6 por tions.


3/4 kilo pork, cubed 1/2 kilo chicken, cubed 4 cup water 1 bunch spring onions 1 Tbsp. salt 1 Tbsp. cooking oil 4 cloves garlic, crushed 1 pc onion, chopped 1 pc chorizo de bilbao, sliced 4-5 cup broth 4 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)

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 sauté 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. •

•

•

•

•

•

•



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 sauce 2 small red/green pepper, cut into slices 2 tbsps. achuete juice 2 tomatoes, cut into small pieces

Place the meat in a saucepan and add vinegar, pepper, 1/2 of garlic, salt, bay leaf and soy 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 pepper. Add the actuate juice to the mixture and cook until done. Serve hot. Good for 6 persons. •

•

•

•

•

•

•


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, chopped 1 onion, sliced 1 cup ground peanuts 1 cup toasted ground rice Salt and pepper banana blossoms

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. •

•

•

•

•

•

•

•


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

•

•

•

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.


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

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. •

•

•

•

•

•



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

•

•

•

•

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.


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

•

•

•

•

Wash chicken liver very well and place in a strainer to remove water. In hot oil, sauté 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.


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

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 •

•

•

•

•

•


1 big chicken, cut into serving pieces

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

•

•

•

•

•

•

•

Combine chicken and marinade and stand 2 hours or overnight. Drain chicken pieces and fry in olive oil. Set aside. In the remaining oil sauté 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. PanlasangPinoyMeatRecipes.Com © 2011-2013


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

•

•

•

•

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.


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

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 your favorite stalks and vegetables, if desired. •

•

•

•

•


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

•

•

•

•

•

•

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.


1 kilo Tilapia (gills removed and scaled and the back of the tilapia should be sliced to put the stuffing) 1 teaspoon Magic sarap 1 pc red onion, sliced to small cubes 1 pc tomato, sliced to small cubes 1 stalk celery, sliced thinly 2 tablespoon Patis or fish sauce Rock salt to rub the fish Banana leaves for wrapping Cooking oil for deep frying

Kalamansi juice Patis

Prepare the cleaned and scaled tilapia by cleaning it af ter you bought it from the market. I don’t like to emphasize it further but for the sake of clarity, be sure that the fish is cut at the back to get the internal organs out. So that way you can put the stuffing inside. If the cut is at the abdomen, the fish will look messy. Clean the tilapia in running water and drain. Rub every fish with rock salt then set aside. Prepare the stuffing by combining the onions, tomatoes, celery, patis and magic sarap. Mix thoroughly then fill each tilapia with the stuffing using your hands and a spoon. Then wrap each fish with banana leaves. You don’t need to wrap it like a package, see the photo below so you can picture it clearly. Heat the cooking oil, about 3 to 4 cups in a frying pan. Then put fish and cover it immediately because you might be spilled with boiling oil. That is why is is called pinaputok because of the fire cracker sound while frying the tilapia. When there is no cracking sound already, about 2 to 3 minutes, turn the fish on the other side and watch out again and cover the lid. After 2 to 3 minutes, it is ready to serve. For the sauce: Combine kalamansi juice and patis •

•

•

•

•

•



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

•

•

•

•

•

•

•

•

•

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.


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 water 1 egg 2 tablespoon cooking oil Cooking oil for deep frying

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

•

•

•

•


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), chopped 2 cloves garlic, cnopped 1 to 5 pcs hot chilis for spicy hot 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.


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

•

•

•

•

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.

Recommend Documents