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I like squid especially if it is Adobo. I know most of the Filipinos know how to cook this dish but I am sure that each one of us has different techniques and taste when it comes to Adobo. I don't like adobo with lots of vinegar because it is very sour. I don't like to put it a water too. I tried sharing my recipe because I know that not all Filipinos love to use more vinegar too.
Procedure:
1. Clean the squid very well. Pull out head, tentacles, innards and transparent ribs from the body of the squid. Wash it very well and drain.
2. Prepare the pan and pour cooking oil. Make the oil hot. Saute the garlic and make it brown. Add the onions, red and green bell pepper. Then add the clean squid and garlic powder. Saute the squid with the spices for 5 minutes until the juices or the ink of the squid evaporate.
3. Pour the soy sauce and mix it for another minute to absorb it. Add the pineapple juice, black pepper, vinegar, bayleaf, and Patis. Mix it well again and cover it for another 5 minutes to evaporate the juices.
4. Seasoned it with sesame oil, Patis, Honey, Oyster sauce and salt. Mix it again. Add the siling Labuyo and serve hot.
Ready to eat!
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When I was in Manila, the vendors are using quail eggs for making a "kwek-kwek" but here in Davao, we are using a "Itlog ng Itik". We can also use duck eggs. This photo was taken in Tagum, Davao. Vendor will use a coloring to color the flour.
This is my home made Kwek-Kwek. I didn't use a food coloring. This is my family's favorite snacks every 3 o'clock in the afternoon.
1. In the mixing bowl, combine the flour, crispy mix, baking powder, corn starch, powdered garlic, pepper and salt. Mix it well, then add water and Patis. Add small amount of water which is enough only to make a cream. You can use a food coloring if you are selling it. In this photo, I did not put a coloring so that my younger nieces can eat.
2. Put all the boiled eggs in the mixing bowl and coat with the batter. You can slice the egg into halves if you want., like what I did.
3.Pour the cooking oil in the pan. Make it sure that it is hot before frying the coated egg so that it wont stick into the pan. Fry it until cooked and golden brown.
4. when it is already cooked, removed it in the pan and put it in the serving plate with spicy vinegar, pineapple and cucumber.
How to make the sauce:
Mix the salt, powdered garlic, ginger, crushed garlic and onions and chili in the bowl. Pour the Vinegar. You can add Patis to taste.
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Pork adobo is one of the most favorite dish in the Philippines but I want to share my own version of Pork Adobo because I am not using a vinegar but pineapple juice instead. My dad don't like to eat pork with lots of fats but my Mom like it especially if it is very tender like eating Humba. Because of this, I cooked something that my Mom and Dad would love it both.
Here are the ingredients:
1/2 kilo pork meat cut into adobo cuts/ or serving piece
1. In a deep skillet, brown the pork until the fats of the meat will come out. We can use the oil from the pork fats to saute all the spices.
2. If it already brown, set aside the pork in the side of the skillet then saute the garlic, onions, ginger and Pepper corn. Put a small amount of Patis to seasoned the pork. Mix it until the spices are cooked. Add the calamnsi juice, pineapple juice, soysauce and 7 up. Bring to a boil until the pork is tender and cooked.
3.Add the Honey, red sugar and bay leaf. Red sugar and Honey has different taste that is why it can really add flavor to the adobo. Seasoned it with Patis, sesame oil, and oyster sauce. Serve Hot!
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1. In a casserole, boil 6 cups of rice wash or water. Add the gabi, ginger, Kamias, tomatoes, and onions. Cover it for 5 minutes and add the raddish and eggplant. Cover it again until the vegetables and Gabi are half cooked.
2. Add shrimp, knorr sinigang sa gabi, Siling Labuyo or long green pepper. Let it boil and add the Kangkong and spring onions. Simmer it for 5 minutes.
3. Season with salt, patis, sesame oil and oyster sauce.
4. Serve hot.
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Everytime I will go to CHOWKING, I always order their Kangkong with Bagoong Meal. My Dad loves to eat that recipe too that is why I made my own version on Steamed Kangkong.
First step: Steam the kangkong until cooked. Put it in a plate.
To make the sauce:
Saute the garlic, onions, and tomato. Add powdred gatlic and Patis. Cook the spices very well. Add The Bagoong alamang. You can also use bagoong dilis as a replacement of bagoong alamang. Cook it for 5 minutes then add Honey and red sugar to taste.
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"Law-oy" is a common dish of waray. My mom is Waray and she really likes to cook vegetables soup. I cooked this dish earlier for my Mom while I am also cooking fried tuna for my Dad.
Here are the Ingredients
Ingredients:
3 stalks of Lemon grass (Tanglad)
3 stalks spring onions, chopped
1 piece onion, chopped
6 cups of water
2 cups of Malunggay leaves (Horse Raddish Tree)
2 pieces eggplants
2 cloves garlic, bruised
2 pieces Tomato
Patis and salt
Powdered Garlic
Procedure:
1. Boil water in a pot or casserole, with the Lemon grass or Tanglad.. When it is boiled, add the spices (onion, tomato,and garlic. Cover for 2 minutes then add the eggplant. Boil for about 5 minutes then add the mushroom. Cover it until cooked.
2. Add the Malunggay leaves and spring onion.Season it with Patis, Powdered garlic and salt.
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