Pork and Beef Humba #PhilippineRestaurantMenu

Some Filipinos treated this recipe as adobo. The difference is the black beans being added to add flavor. Also, try the combination of pork and beef meats. You can add potatoes, banana (saba), red bell pepper and green onion leaves if you like.



Pork and Beef Humba #PhilippineRestaurantMenu

Ingredients:

1/2 kilograms pork belly, cut in cubes
1/2 kilograms beef, cubes
2 tbsp garlic, crushed
2 small onion, chopped
1 cup vinegar
1/2 cup soy sauce
1/2 cup brown sugar
6 bay leaves
2 cup rice water
1/2 tbsp ground black pepper
2 tbsp salted black beans
Cooking oil

Procedures:

1) Marinate pork in soy sauce and pepper for 1 hour or overnight.

2) Saute garlic and onion. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat.

3) Add rice water, then bring to a boil until most of the liquid has evaporated.

4) Add vinegar but do not stir in order not to over sour the flavor. Boil few minutes, then add the brown sugar stirring once in a while.

5) Simmer until a saucy consistency is achieved. Adjust seasoning with soy sauce according to taste.

6) Serve hot.

Beef Tapa with Pineapple Salsa #PhilippineRestaurantMenu

The pineapple salsa on the side brings a refreshing touch to a breakfast classic. You can substitute beef with any meats of your choice. Serves 4.


Beef Tapa with Pineapple Salsa #PhilippineRestaurantMenu

Ingredients:

750 grams beef tapa (bought or make your own)
2 tablespoons cooking oil
3 cloves crushed garlic
5 cups steamed white rice
salt and pepper to taste

For the Pineapple Salsa:

1 cucumber, chopped
4 red tomatoes, chopped
1 white onion, chopped
100 grams coriander, chopped
1/4 cup vinegar
1 tablespoon fish sauce
1 tablespoon sugar
salt and black pepper to taste

Procedures:

1 In a wok, heat cooking oil on medium flame. Fry beef tapa until light golden brown. Remove beef tapa from the pan and set aside.

2 Add crushed garlic and steamed white rice to remaining oil in the wok. Season to taste.

3 Make the Salsa Pineapple Salsa: In a bowl, combine cucumber, tomatoes, onions, and cilantro. Add the remaining ingredients and mix well.

4 To serve, lay beef tapa on top of the pineapple salsa.

Breaded Boneless Pork Chops #PhilippineRestaurantMenu

Boneless pork chops are simmered to perfection with a simple combination of vegetables, a little flour and seasonings, and chicken broth. Serve these tasty pork chops with potatoes or macaroni and cheese for a fabulous everyday family meal. You can add your own ideas on how to cook this dish and side dish too.


Breaded Boneless Pork Chops #PhilippineRestaurantMenu

Ingredients:

• 2 tablespoons olive oil
• 4 pork chops, boneless
• 3 tablespoons flour
• 2 teaspoons Cajun or Creole seasoning
• 2 tablespoon butter or more olive oil
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 1/2 tablespoons flour
• 2 cups chicken broth
• 2 teaspoons Worcestershire sauce

Procedures:

1) Heat 2 tablespoons of olive oil in a skillet over medium heat.

2) Combine 3 tablespoons of flour and the Cajun seasoning.

3) Coat pork chops thoroughly then brown on both sides in the hot oil.

4) Remove to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until slightly wilted.

5) Stir in flour until blended. Stir in the chicken broth and Worcestershire sauce. Add the pork chops to the skillet, cover, and reduce heat to low. Simmer for 45 minutes to 1 hour, until pork is tender.

6) Cooking time for 1 hour.

7) Serves 4.

Ensaymada Bread #PhilippineRestaurantMenu

A soft texture bread with creamy taste topped with melted butter, grated cheese and white refined sugar. You can create your own toppings of your choice.


Ensaymada Bread #PhilippineRestaurantMenu

Ingredients:

1-1/2 teaspoons sugar
3/4 cup warm water
4 teaspoons active dry yeast
1 cup all-purpose flour
1 cup butter, softened
3/4 cup sugar
1 tablespoon salt
8 egg yolks
4 cups all-purpose flour
Melted butter for brushing
grated cheese

Procedures:

1) Dissolve the sugar in the warm water. Add the yeast and let stand until softened.

2) Add flour gradually until well blended. Cover bowl with a damp cloth and set aside in warm place for 30 minutes.

3) Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition. Add all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well.

4) Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours.

5) Punch down. Divide dough into desired size of rolls. Roll out thinly.

6) Spread surface with melted butter and sprinkle with grated cheese. Roll as in jelly roll, starting from the lower left hand corner.

7) Place in greased ensaymada molds. Let rise for 2 hours.

8) Bake in preheated oven at 400 degrees F for from 10 to 15 minutes.

9) After taking out from oven, brush with butter and sprinkle with grated cheese and sugar. Yield: 2 dozens.

Spanish Callos #PhilippineRestaurantMenu

Callos had originated from Spain and it is one of the loved dishes in the Philippines, it a slow cooked stew that is made out of beef tripe; cooked with chick peas, tomatoes, paprika and Chorizo. This version uses a mix of tripe, chorizo and pork leg meat.



Spanish Callos #PhilippineRestaurantMenu

Ingredients:

400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
fish sauce
fried garlic
olive oil

Procedures:

1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.

2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs. add more beef stock if necessary.

3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.

4. Finally add capsicums and flavour with fish sauce and simmer for 25 minutes.

5. Serve and top with fried garlic.