Ginulay na Mais

Ginulay na Mais ~ Overseas Pinoy Cooking: "

Ginulay na Mais, Gulay na Mais. Not many know that corn can be cooked as a viand, the young white corn type. In the Philippine countryside where corn are produced, gulay na mais is a comfort food. The dish is made up of young white corn kernels that are cut off from the cob using a knife, or using the large hole of a grater. Sautéed with pork and small shrimp and simmered with a lot of water. Other leafy vegetables are also added usually malungay, chilli leaves, ampalaya leaves ect. For this version oyster mushroom and spinach are added. Here is the recipe.

Ingredients:

4 young white corn on the cob
1 cup boiled pork cut into cubes
1 cup shrimp, shelled
160 grams baby spinach leaves
150 grams oyster mushroom
2-3 green chili
1/4 head garlic, chopped
1 small size onion, chopped
1 medium size tomato, chopped
1/4 cup fish sauce
salt to taste
cooking oil

Procedure:

Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. In a sauce pan suttee garlic, onion and tomato until lump. Add in the pork and shrimp, stir cook for a minute. Add in fish sauce and stir cook for another minute. Add 3 to 4 cups of water bring to a boil and simmer for 1 to 2 minutes. Add in the corn and continue to simmer for 25 to 30 minutes, add more water as necessary. Add in the mushroom and simmer for 1 to 2 minutes, correct saltines if required. Now add in the spinach and cook for another half a minute. Serve hot with rice.
"
'via Blog this'

Pork Tinola

Pork Tinola: "Pork Tinola Recipe

Ingredients:
2 lbs. pork butt, cubed
1 bunch fresh spinach, cleaned
2 medium chayote, wedged
2 thumbs ginger, julienned
1 medium yellow onion, sliced
5 cloves garlic, crushed
2 tablespoons fish sauce
32 oz. beef broth
4 cups rice washing
1/2 teaspoon ground black pepper
2 tablespoons cooking oil"

Cooking Procedure:

1. Heat the cooking oil in a deep cooking pot.
2. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft.
3. Put-in the pork and then cook for 5 minutes or until it browns.
4. Add-in the ground black pepper. Stir.
5. Pour-in the beef broth. Let boil.
6. Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the remaining rice washing once the pork is tender. Allow to re-boil.
7. Add the chayote wedges. Cook for 5 minutes.
8. Pour the fish sauce and stir.
9. Add the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach.
10. Transfer to a serving bowl. Serve with white rice.
11. Share and enjoy!

Number of servings (yield): 6

'via Blog this'

Lumpiang Shanghai

WHAT YOU WILL NEED:
2 lbs ground pork
2 teaspoons ginger, minced
1 cup carrots, minced
1 cup onion, minced
1 teaspoon sesame oil
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon cooking oil
3 cups cooking oil for deep frying
Spring roll or lumpia wrappers

HERE'S HOW:

1. Heat a pan and pour-in 1 tablespoon cooking oil.
2. Put-in the ginger and cook for a few seconds.
3. Add the onion. Cook until tender.
4. Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes).
5. Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat.
6. Let the temperature cool down while allowing excess oil and liquid to drip.
7. Scoop cooked mixture and arrange in lumpia wrappers. 
8. Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown.
9. Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oil).
10. Serve with your favorite dipping sauce or Banana ketchup.

Vegetable Lumpia in Kare-Kare Sauce

WHAT YOU WILL NEED:
1 pc small) Onion, sliced
150 grams Ground Pork
150 grams Sitaw, cut into rings
150 grams Banana Heart, trimmed and sliced
1½ tsp Patis
150 grams Cabbage, sliced
15 pc Lumpia Wrappers (medium round)

For Sauce:
½ tbsp Soy Sauce
4 cloves Garlic, minced
2½ tbsp Brown Sugar
1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix

HERE'S HOW:

1. Sauté onion and pork for 3 minutes. Add sitaw, banana heart and patis. Cook for 5 minutes with occasional stirring. Add 2 tbsps of DEL MONTE Quick n Easy Kare-kare Mix. Cook for 5 minutes. Add cabbage. Stir for 2 minutes. Set aside.
2. Combine 2/3 cup water, sauce ingredients and remaining kare kare powder. Stir to dissolve. Simmer with continuous stirring until thick. Set aside.
3. Wrap every 2 tablespoons of vegetable mixture in lumpia wrapper. Roll and steam for 1 minute. Pour sauce just before serving.

Makes 5 servings (3 pcs per serving with 2 tablespoons sauce)

Lusog Notes: Fight the common cold with this dish, which is rich in vitamin C.

SINIGANG SA MANGGA RECIPE

Make your sinigang extra sour and extra delicious with the addition of mango! Try this quick and simple recipe for an enjoyable meal.

WHAT YOU WILL NEED:
2 tbsp cooking oil
1/2 k pork ribs, cut into large cubes
1 L water
1 pc onion, quartered
2 pc tomatoes, quartered
1 pc unripe mango, sliced
2 pc Knorr Pork Cubes
1 pc green chill, cut a slit along
1 bundle green beans, trimmed
1/2 pc cabbage, cut into wedges


HERE'S HOW:

1. Saute ribs in oil, add water, onion, tomatoes, and mango and bring to boil.
2. Add Knorr Pork Cubes, reduce heat to simmer and add chili.
3. Once pork is fork tender, add beans and cabbage and simmer until cooked.

TASTY CORNED BEEF SINIGANG RECIPE

Corned beef has always been considered as breakfast food. But with a hint of Pinoy ingenuity and with Knorr Sinigang Mix as your dish partner, you can have it in your bowl any time you want!

WHAT YOU WILL NEED:
5 cups water
1 pc. medium onion
2 pcs. medium tomatoes, quartered
1 cup gabi, cut into 1-1/2 inch cubes
1 cup corned beef
1 pack Knorr Sinigang Mix with Gabi
1 cup labanos, sliced diagonally
1 cup sitaw, cut into 1-1/2 inch pieces
1 cup kangkong leaves

HERE'S HOW:

1. In a large pot, boil together water, onion, tomatoes, and gabi.
2. When gabi is tender, add the corned beef, labanos, sitaw, and Knorr Sinigang Mix with Gabi.
3. When vegetables are cooked, add the kangkong leaves. Remove from heat and serve with hot rice

PORK LEG SINIGANG RECIPE

Meals are definitely worth coming home to with every serving of the classic Pinoy Pork Sinigang!

WHAT YOU WILL NEED:
0.50 kilo pata, cut into serving pieces
1 pc medium onion, halved
2 pcs small tomatoes, halved
4 cups water
1 pack Knorr Sinigang sa Sampalok Mix with Gabi
1 pc small labanos, sliced thinly
1 cups sayote tops
3 pcs siling pansigang, whole


HERE'S HOW:

1. In a soup pot, boil the pata, onion, and tomatoes in water until tender.
2. Add the Knorr Sinigang sa Sampalok Mix with Gabi, labanos, and siling pansigang.
3. When labanos is tender, add the sayote tops and simmer for 1 more minute. Other vegetables may also be added to the dish like sliced talong, okra, or kangkong stems and leaves.

Pork and NESVITA Milk Log

Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 14-16

WHAT YOU WILL NEED:
1 kg. ground pork
1 onion, minced
4 pieces red bell pepper, minced
3 cloves garlic, minced
¼ cup pickle relish
10 pieces slice bread
2 cups NESVITA Pro weight Management Non Fat Milk dissolved in
2 cups water
1 egg
2 8g MAGGI Magic Sarap
1 tsp salt
1 tbsp sugar
½ cup grated cheddar cheese

HERE'S HOW:

1. In a bowl, combine pork, onion, bell pepper, garlic and pickle relish. Mix well.
2. Soak slice bread into the dissolved NESVITA milk. Let bread absorb the liquid. Set aside.
3. Add egg and soaked bread into the pork mixture. Season with MAGGI Magic Sarap, salt and sugar.
4. Add the cheese and continue mixing until all of the ingredients are completely incorporated.
5. Scoop around 1 cup of the prepared mixture into a pre-cut 12X12 inch aluminum foil. Roll and wrap the mixture to form a log.
6. Steam for 1 hour. Start timing when water in the steamer starts to boil.
7. Remove from the steamer and let rest for 15 minutes before slicing into rolls.

Nutritional Content Per Serving:
Calories:342
CHO (g):22
PRO (g):23
Fats (g):18

Nilat-ang Baboy

WHAT YOU WILL NEED:

1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
10 g ginger, sliced or lightly pounded
1/2 kg pork pigue, cut up
50 g ubod, cut into thin strips (1/3 cup)
50 g cabbage, shredded
50 g gabi, cubed (1/4 cup)
20 g (1 stalk) leek

HERE'S HOW:

1. Combine 4 cups water, DEL MONTE Sandosenang Sarap All-in-One Seasoning, ginger and pork. Season with 2 tsp iodized fine salt (or 2 tbsp iodized rock salt). Boil for 30 minutes or until meat is almost tender. Discard ginger.
2. Add ubod and gabi. Simmer for 5 minutes or until tender. Add cabbage and simmer for 3 minutes.

Makes 4 servings

Humba

WHAT YOU WILL NEED:

2 tbsp brown sugar
3 tbsp cooking oil
2 sachets (18 g each) DEL MONTE Sandosenang Sarap All-in-One
Seasoning
1.1 kg pork pata, cut into large
chunks
2 tbsp soy sauce
1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
1 tbsp tausi
3 cloves star anise
1 pc siling espada

HERE'S HOW:

1. In a heavy bottomed casserole, melt sugar in oil. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning and pata. Mix until meat is brown.
2. Add soy sauce, DEL MONTE Tomato Sauce, tausi, star anise and 1-1/2 cups water. Simmer until meat is tender (about 1 hr and 30 min). Add siling haba.

Makes 6 servings.

Adobo

Whether it’s a party or just an everyday meal, adobo just seems to be one of those dishes we can’t get enough of. But just when you thought your old recipe couldn’t get better, here comes DEL MONTE Sandosenang Sarap All-in-One Seasoning, a versatile new seasoning that promises to give your grandma’s adobo a flavorful new kick. 

WHAT YOU WILL NEED:

1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning

½ tbsp oil

½ kg pork kasim, cut up

1-½ tbsp DEL MONTE Red Cane Vinegar

1 pc small laurel

¼ tsp peppercorn, crushed

HERE'S HOW:

1. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in oil for a few seconds. Add pork, sauté for 10 minutes.
2. Add 1/3 cup water and remaining ingredients. Cover and simmer for 30 minutes over low heat.

Makes 4 servings.

Barbecued Spareribs

Tender and juicy slabs of pork spareribs coated in sweet barbecue sauce grilled to perfection.

Preparation Time: 00:05 plus time for marinating meat
Cooking Time: 00:45
Servings: 10

WHAT YOU WILL NEED:

1 1/2 kg pork spareribs in 2 slabs
Rub:
1 1/2 tbsp MAGGI Magic Sarap
crushed black pepper
2 tbsp calamansi juice
Barbecue Sauce:
1 tbsp cooking oil
1 medium onion finely chopped
3 cloves garlic minced
1 cup tomato sauce
1/2 cup MAGGI Chilli Sauce
2 tbsp MAGGI Savor Classic
1/3 cup sugar
1/4 cup vinegar

HERE'S HOW:

1. Rub spareribs with MAGGI Magic Sarap, black pepper, and calamansi juice. Set aside to marinate overnight.
2. For the sauce: Heat oil in saucepan; saute onion and garlic for 5 min. Add the rest of the ingredients and simmer gently, partially covered, until the sauce thickens, about 10 min.
3. Boil marinated spareribs in water for about 30 min. or until fork tender. Grill 4-6 inches over live charcoal, brushing ribs with cooked sauce until golden.
4. Cut slabs into single-rib pcs and serve with remaining sauce.

Nutritional Content:
Calories: 488
Carbohydrates (g): 7
Protein (g): 22
Fats (g): 41

Lumpiang Shanghai

WHAT YOU WILL NEED:

300 g ground pork
1 egg
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g carrot, chopped
50 g singkamas, chopped
50 g onion, chopped
2 stalks kinchay, chopped
small lumpia wrappers


HERE'S HOW:

1. Combine all ingredients except lumpia wrappers. Mix well.
2. Wrap by tablespoon in lumpia wrapper. Roll. Fry until golden brown.
3. Drain on paper towels.

Makes 8-10 servings.

Sabaw-Sinigang Pork Ribs

WHAT YOU WILL NEED:

½ kg pork spareribs
2-4 cups water
1-2 packs (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g gabi, sliced
2 tsp sinigang mix
100 g kangkong, leaves and tender stalks only

HERE'S HOW:

1. Boil pork in water with DEL MONTE Sandosenang Sarap All-in-One Seasoning until almost tender. Add gabi and sinigang mix. Simmer until gabi and meat are tender.
2. Add kangkong. Turn off flame.

Makes 3-4 serving

Pineapple Glazed Pork Chops

WHAT YOU WILL NEED:
4 pork loin chops, 3/4 to 1-inch thick
1 clove garlic, finely chopped or
1/4 teaspoon garlic powder
1 tablespoon margarine
1 can (8 oz.) crushed pineapple, undrained
1/2 cup apple jelly
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon water
1 teaspoon cornstarch

HERE'S HOW:

1. 
   
   Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
2. 
   
   Add crushed pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
3. 
   
   Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink in center. Remove chops to serving platter; keep warm.
4. 
   
   Stir together water and cornstarch; add to skillet. Cook, stirring, until thickened. Spoon sauce over chops.

Nutrition Goal: Good source of Potassium; low Sodium.

Fire And Ice Chili

WHAT YOU WILL NEED:

1 can (20 oz.) Dole pineapple chunks
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 can (4 oz.) diced green chiles
1 large yellow onions, chopped (about 1-1/2 cups)
1 green bell pepper, seeded, chopped
2 cloves garlic, finely chopped
3 tablespoons chili powder
4 teaspoons ground cumin
2 tablespoon finely chopped jalapeno chiles (optional)
1 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot red pepper flakes
1 tablespoon olive oil
3 pounds lean boneless pork butt, cut into 1-inch cubes
Sliced green onions, shredded Cheddar cheese
and sour cream (optional)

HERE'S HOW:

1. 
   
   Drain pineapple chunks, reserve juice.
2. 
   
   Combine reserved juice, tomatoes in a medium bowl with tomato paste, green chiles, onion, bell pepper, garlic, chili powder, cumin, jalapeno chiles, salt, cayenne pepper and pepper flakes.
3. 
   
   Heat oil in Dutch oven or large saucepan. Brown meat on all sides in batches. (Don't overcrowd pot. Add just enough meat to cover bottom.)
4. 
   
   Spoon browned pork into bottom of crockpot; pour tomato mixture over pork. Cover; cook on Low 6 to 8 hours or High 3 to 4 hours or until pork is tender.
5. 
   
   Add pineapple chunks during last 30 minutes of cooking. Serve with green onions, cheese and sour cream, if desired.

Nutrition Goal: Rich in Potassium; rich in Vitamin A & C.

Fruited Winter Pork Chops

WHAT YOU WILL NEED:
4 (1-inch thick) pork chops, trimmed
1/2 cup chopped dates, divided
1 teaspoon vegetable oil
1/3 cup finely chopped onion
1/2 cup frozen DOLE Pineapple Juice concentrate, thawed
1/4 cup water
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
1 teaspoon dried basil leaves, crushed
1 teaspoon chili powder
1 teaspoon cornstarch
2 large cloves garlic, finely chopped
2 cups fresh pineapple, cut into chunks
1 orange, peeled, sliced

HERE'S HOW:

1. 
   
   Cut slit in side of each pork chop. Stuff each chop with 1 tablespoon dates.
2. 
   
   Brown chops in hot oil in large nonstick skillet. Stir in remaining dates and onion. Cover; reduce heat to low, cook 10 minutes or until pork is no longer pink in center.
3. 
   
   Stir together frozen concentrate, water, vinegar, orange peel, basil, chili, cornstarch and garlic in small bowl until blended. Stir into skillet. Cook, stirring, until sauce boils and thickens. Add pineapple and orange. Heat through.

Nutrition Goal: Rich in potassium; low sodium; rich in Vitamin C; good source of iron.

Cockateel Pork with Tropical Sauce

WHAT YOU WILL NEED:

6 boneless pork loin chops
1 to 2 tablespoons Cajun or Creole-style seasoning, divided
1 can (15.25 oz.) DOLE Tropical Mixed Fruit
2 teaspoons cornstarch
1 teaspoon grated lime peel
1/4 cup toasted slivered almonds
Hot cooked rice

HERE'S HOW:

1. Arrange pork chops on broiler pan sprayed with vegetable cooking spray. Sprinkle about 1 tablespoon Cajun seasoning over chops; rub over meat. Broil 5 minutes; turn pork over. Sprinkle remaining seasoning over pork and broil 5 minutes more or until no longer pink in center. Meanwhile, prepare sauce.
2. Drain tropical fruit salad, reserving syrup in medium saucepan. Stir in cornstarch and lime peel. Heat to boiling; reduce heat. Cook and stir until mixture thickens and bubbles. Cook 2 minutes more. Stir in tropical fruit and almonds.
3. Serve pork chops on platter over hot cooked rice. Spoon sauce over chops.
   

Low Sodium; Rich in Vitamin C.

Grilled Pork with Pineapple-Cucumber Sauce

WHAT YOU WILL NEED:

1 can (20 oz.) Dole Pineapple Chunks
2 teaspoons finely grated orange peel
1 large orange, peeled and coarsely chopped
1 cup peeled, seeded and chopped cucumber
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
3 tablespoons honey
1 tablespoon mustard
1 tablespoon seeded and finely chopped chili
2 large cloves garlic, finely chopped
2 to 2-1/2 pounds pork tenderloin

HERE'S HOW:

1. Drain pineapple chunks; reserve juice. Set aside.
2. Combine pineapple chunks, orange peel, orange, cucumber, onion, cilantro and lime juice in bowl. Cover and refrigerate.
3. Combine reserved juice, honey, mustard, chili and garlic in shallow non-metallic dish. Add pork; turn to coat all sides. Cover; marinate 15 minutes in refrigerator.
4. Grill or broil pork 35 to 40 minutes or until pork is no longer pink in center, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Slice pork into 1/4-inch rounds. Serve with Pineapple-Cucumber Salsa.

Rich in Potassium and Vitamin C.

Pork Chops with Pineapple Salsa

WHAT YOU WILL NEED:

3/4 cup teriyaki marinade with pineapple juice, divided
4 boneless pork loin chops, 3/4-inch thick
1 can (20 oz.) DOLE pineapple chunks, drained, diced
1/3 cup finely chopped red onion
1/2 small red bell pepper, finely chopped
2 tablespoons chopped fresh cilantro
1 medium jalapeno pepper, seeded, finely chopped (optional)

HERE'S HOW:

1. 
   
   Pour 1/4 cup teriyaki marinade over pork chops in a sealable plastic bag. Refrigerate and marinate for 30 minutes.
2. 
   
   Combine 1/4 cup teriyaki marinade with pineapple chunks, red onion, bell pepper, cilantro and jalapeno pepper. Let stand at room temperature up to 1 hour.
3. 
   
   Remove pork chops from teriyaki marinade, discarding marinade. Grill or broil pork chops 10 to 15 minutes turning and brushing occasionally with remaining 1/4 cup teriyaki marinade or until pork is no longer pink. Discard any remaining marinade. Serve chops with pineapple salsa.

Nutrition Goal: Low fat; low saturated fat; good source of Potassium; rich in Vitamin C.