KAIN PINOY

09/04/2020

Yummy Foods

Bicol Express 🔥🤤

08/04/2020

Panlasang Pinoy

GINISANG SAYOTE

How to Cook Ginisang Sayote with Giniling
ingredients:
2 pieces sayote, sliced
6 ounces ground pork
10 pieces shrimp (optional)
1 piece tomato, diced
1 piece onion, chopped
5 cloves garlic, crushed
¾ cup water
3 tablespoons cooking oil
Patis and ground black pepper

08/04/2020

I MISS YOU
🤤🤤🤤😭😭😭

08/04/2020

Cordon Blue
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
Cooking Instructions:
1. Preheat oven to 350 degrees F (175 degrees C)....
2. Pound chicken breasts to 1/4 inch thickness.

3. Season with salt and pepper.
4. Place 1 slice of cheese and ham on top of each breast..
5. Roll up and secure with a toothpick. Coat with bread crumbs.
6. Place in a greased baking dish.
7. Bake for 30 to 35 minutes, or until chicken is no longer pink.
8. Remove toothpicks, and serve immediately.

07/04/2020

Avocado Smoothies
1 avocado
·
1/3 cup cashews
·
1-2 tsp. vanilla extract or vanilla bean powder
·
1/3 cup lime juice, fresh squeezed
·
5 tbsp. maple syrup or honey
·
1.5 cups almond, coconut or h**p milk
Blend on high in your blender until smooth. You can pop in the freezer for an hour or two if you like, or enjoy right away for a smoothie rather than ice cream.
---------------------------------------------------------
This is a small batch recipe that you can make in your blender, however you can double or triple the recipe if you want and throw it in your ice cream maker if you’ve got one for even cooler results.
There is sugar in this recipe from the maple syrup or honey, so be mindful not to eat too much

07/04/2020

Inihaw na Pusit (Grilled Squid).
Ingredients:

3 pcs. medium to large squid (cleaned)
1 cup soy sauce
½ lemon or 2 pcs. calamansi (juiced)
1 large tomato (diced)
1 large sweet onion (minced)
2 pcs. chili (minced)
1 medium garlce (minced)
1 cup grated cheese
Groiund black pepper to taste
1. In a bowl, put all the ingredients except the squid..
2. Mix well until all the ingredients are evenly distributed.

3. Stuff the squid with the prepared mixture..
4. Grill the squid for 6 to 8 mins. per side.
5. Remove from the grill when cooked.
6. Slice the squid crosswise then serve with a dipping sauce. Enjoy!

07/04/2020

Fish Sisig
Ingredients:
1 large bangus (milkfish), about 2 to 3 cups fish meat
1/2 cup red onion, peeled and diced
1/2 cup red pepper, seeded and diced
1/2 cup green pepper, seeded and diced
juice from 2 lemons (about 2 to 3 tbsps)
2 to 3 thai peppers, minced
frying oil
salt and pepper to taste
Cooking Instructions:
Remove from pan and drain excess oil on paper towels.
In a pan, heat oil.
Slide-in fish and fry until crisp and golden brown.
Remove from pan and drain excess oil on paper towels.
When cool to touch, flake fish to small pieces, discarding bones, head, and tail.
In a bowl, combine fish meat, onions, and peppers.
Season with salt and pepper.
Toss with lemon juice.

07/04/2020

Buffalo Wings

Ingredients

Wings:

2 cups all-purpose flour
1/2 teaspoon cayenne
1/2 teaspoon fine salt
Vegetable oil, for frying
2 pounds chicken wings, split at the joint, wingtips removed and discarded
1/2 cup unsalted butter, melted
1/4 cup hot sauce, or to taste
2 tablespoons fresh lemon juice

Blue Cheese Dressing:
1 cup mayonnaise
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces)
Kosher salt and freshly ground black pepper
Directions
For the wings:
Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
Whisk together the flour, cayenne and salt in a large bowl.
Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F.
Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch.
Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)..
Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s).

Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
For the blue cheese dressing:
Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste.
Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.

06/04/2020

PINOY MACARONI
SARAP SARAP
🤤🤤🤤🤤🤤

06/04/2020

LECHON BELLY..
Ingredients:

Pork belly slab (about 2 kilos)
For the brine/marinade:
1 stalk of lemongrass (tanglad)
1 stalk on onion leeks (scallion)
2 pieces of laurel (bay leaves)
1 tablespoon of ground black peppercorn
5 cloves garlic, crushed
½ cup rock salt
5 cups of water
For the fillings:
1 stalk of lemongrass (tanglad)
1 stalk on onion leeks (scallion)
2 cloves garlic, crushed
For the glaze:
3 part of evaporated milk + 1 part of the water..
Cooking Instructions:

1. Wash the pork slab with running water and make sure that hairs on the skin are shaved.
2. In a casserole, put 5 cups of water then add lemongrass, leeks, bay leaves, onion, black peppercorn, garlic, and salt.
3. Make the brine/marinade: Bring water to boil then lower heat and simmer for at least 10 minutes. This will allow the herbs and spices to release its flavor and aroma.
4. Turn off heat. Set aside brine solution until it cools.
5. Pour the brine on the pork slab and marinate overnight
6. After marinating, remove the pork from the brine.
7. The surface of the pork is quite salty so we have to rinse with fresh water then pat dry with a paper towel.
8. Lay the pork slab on a flat surface and place the rolled lemongrass, leek, and garlic.
9. Now roll up the pork slab, form a roulade with the garlic, leeks, and lemongrass on the center. Tie pork with twine (string) to keep its roulade in shape.
10. Brush the surface with a mixture of milk and water. Set aside for at least an hour to allow milk to set in the skin. Milk makes the skin color reddish brown when roasted.
11. Set and preheat your turbo broiler (or oven) at 375 deg F (190 deg C). Maintain this temperature up to the end of cooking.
12. Put the pork roulade on the turbo broiler but cover with aluminum foil. I put aluminum to cover the meat temporarily for the first 2 hours of cooking to shield the hot air from the oven fan otherwise the outer part of the pork will be cooked quickly yet the inner part is still half-cooked.
13. After 2 hours remove the aluminum foil cover. Continue cooking but rotate the roulade, at least every 10 minutes to evenly cook the skin.
14. Check if the skin is already crackling crispy then it is done.

06/04/2020

Crema de Fruta
Ingredients
1 medium-sized can fruit cocktail, drained.
1 small tetra pack Nestle cream
Graham crackers, crumbs
Graham crackers, whole
Instructions
Line a rectangular container with three layers of whole
Graham crackers. Add more layers if you want a thicker crust.
Spread Nestle cream and fruit cocktail on top.
Add Graham cracker crumbs. For firmer layers, use whole Graham Crackers instead of crumbs.
Spread cream and fruit cocktail on top.
Put another layer of Graham crackers, then cream and fruit cocktail.
Alternate layers until the desired is achieved.

06/04/2020

Panlasang Pinoy

Burger muna tayo mha kapatid

How to Make Tuna and Veggie Cheeseburger

06/04/2020

Breakfast time!

05/04/2020

Yummy Kitchen

so yummy

P**o Bumbong

05/04/2020

Manong Surbetero
where na you?
miss you a lot

05/04/2020

COMMENTS YOURS

🤤🤤🤤🤤
☕️☕️☕️☕️

05/04/2020

Kawaling Pinoy Recipe Blog

Kawaling Pinoy Recipe Blog

Four tasty beef recipes featuring spicy calderata, bistek Tagalog, mechado and beef pares They're easy to make and sure to be a family favorite!

Get the full recipes:
https://www.kawalingpinoy.com/beef-mechado/
https://www.kawalingpinoy.com/bistek/
https://www.kawalingpinoy.com/beef-caldereta/
https://www.kawalingpinoy.com/beef-pares/

05/04/2020

Spaghetti Recipe
Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
Cooking Instructions:
Cook spaghetti noodles according to package
instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes...
Optional: add hot sauce e.g. Tabasco for more spice if desired.

Serve with the cooked spaghetti noodles and grated
cheese on top.

04/04/2020

MENUDO
KAKAMISS KANA

04/04/2020

Chicken Lollipop with Honey & Soy Sauce
Ingredients:
FOR THE CHICKEN LOLLIPOP:
3 pcs chicken lollipops or drummettes
1 tbsp salt
1 tbsp pepper
1 egg, beaten
All-purpose flour, for coating
Breadcrumbs, for coating
Cooking oil, for deep-frying
FOR THE HONEY AND SOY SAUCE:
¼ cup honey
¼ cup soy sauce
Procedures:
FOR THE CHICKEN LOLLIPOP:
1. In a mixing bowl, put the chicken lollipops and season with salt and pepper.

2. Coat the chicken with flour then dip to the egg. Repeat coating the chicken with flour then dip to the egg again. Finally, coat it with breadcrumbs.

3. Heat cooking oil in a pan. Deep-fry the chicken until golden brown. Remove from heat then drain excess oil using wire rack or tissue paper.

FOR THE HONEY AND SOY SAUCE:

1. In a mixing bowl, combine honey and soy sauce. Mix well. Pour the sauce to the fried chicken lollipops.

03/04/2020

I MISS YOU
😂😂😂
🤣🤣🤣

02/04/2020

Pancit Palabok Recipe..
Ingredients:

1 pack noodles/ bihon
½ teaspoon black pepper (ground)
1 tablespoon annatto powder
2 tablespoon cooking oil
2 tablespoon fish sauce
6 tablespoon all-purpose flour
½ pound ground pork
3 cups pork broth
1 piece shrimp cube
For the sauce/toppings:
¼ cup green onion or scallions (chopped)
½ cup chicharon (crushed)
½ cup smoked fish/ tinapa flakes
½ cup cooked shrimps (boiled)
1 cup boiled pork (cut into small and thin slices)
2 pieces fried firm tofu/ tokwa (cut into cubes)
2 pieces hard boiled eggs (sliced)
6 pieces calamansi (sliced)
3 tbsp fried garlic
Cooking Instructions:
1. Let the noodles/ bihon be soaked in bowl filled with water for about 10 to 15 minutes. Strain and set aside.
2. Pour some cooking oil into a frying pan and if it’s hot enough, put the ground pork and stir for about 5 minutes.
3. In a separate bowl, pour in the annatto powder and the pork broth. Stir and add the mixture into the frying pan. Let it boil.
4. Add shrimp cube and continuously stir while adding the flour from time to time.
5. If the sauce is already thickened, add some fish sauce and black pepper. Set aside.
6. Pour water into a cooking pan. Let it boil for about 5 to 10 minutes.
7. Put the soaked noodles earlier into the boiling water and let it cook for about a few minutes.
8. Remove the water and strain it.
9. Place the noodles into a plate and pour the sauce into the top of the noodles.
10. Sprinkle some sliced hard boiled eggs, shrimps, smoked fish flakes, crushed chicaron, calamansi and tofu for more appealing finish.

02/04/2020

Homemade Nacho's
½ kl ground pork
1 pc. cucumber (cut into tidbits)
3 pcs. tomatoes ( cut into small pieces)
1 small pouch cheese spread (put in a small plastic for easy spreading)
1 small pouch mayonnaise (put in plastic for easy spreading)
Pack of Nachos
300 gms lettuce or cabbage (cut into small pieces)
Garlic, onion, and salt
Instructions
Saute garlic, onion and ground pork, add salt to taste. Set aside.
On a plate put some Nachos, add tomatoes, cucumber, and lettuce cabbage.
Add sauteed ground pork...
Spread with mayo and cheese.
(Optional) Add some grated cheese on top.

01/04/2020

Beef and Broccoli..

3/4 pound flank steak, sliced very thin and against the grain
4 cups broccoli cut into bite-sized pieces
1-1/2 tablespoons high-heat cooking oil like vegetable or canola oil
2 cloves garlic, minced
2 teaspoons cornstarch, dissolved in 2 tablespoons water
cooked white rice
For the beef marinade:
1 teaspoon low-sodium soy sauce teaspoon mirin
1/2 teaspoon cornstarch
For the sauce:
1/4 cup oyster sauce
2 teaspoons mirin
2 tablespoons low-sodium soy sauce
1/2 cup chicken broth
Cooking Instructions:
1. Place the sliced beef in a large Ziploc bag. Stir together the marinade ingredients and pour into the bag.
2. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
3. Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the broccoli will cook a bit more later in the recipe...
4. Stir together the sauce ingredients in a small bowl and set aside.

5. Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.

6. Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water...
7. Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired.

31/03/2020

Pinoy Budget Recipes

Pinoy Budget Recipes

Crispy Pata and Chicken Fingers Recipe

31/03/2020

Batchoy Tagalog
Ingredients
¼ pound coagulated blood, drained
water
1 tablespoon oil
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
2 thumb-sized ginger, peeled and julienned
½ pound pork tenderloin, cut into thin strips
¼ pound pork heart (about 1 piece), cut into thin strips
2 tablespoons fish sauce
¼ pound pork liver, cut into thin strips
salt and pepper to taste
2 ounces miswa
1 bunch fresh sili leaves, stems trimmed
Instructions
In a sauce pot, combine pork blood and enough water to cover.
Bring to a boil for about 2 to 3 minutes or until firm. Drain well and cut into cubes.....
a large pot over medium heat, heat oil. Add onions, garlic and ginger, and cook until aromatic.

Add pork and heart. Cook, stirring occasionally, until lightly browned.

Add fish sauce and cook for about 2 to 3 minutes...
Add about 4 cups of water and bring to a boil.

Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat are tender.
Add pork liver and cook for about 5 minutes. Add coagulated blood and cook for another 3 to 5 minutes...
Season with salt and pepper to taste. Add miswa and continue to cook for 1 to 2 minutes. Add chili leaves, pressing down into broth.

Turn off heat and cover to allow residual steam to cook leaves. Serve hot.

30/03/2020

Si manong sa kanto, namimiss ko na
Balut at Penoy
🤤🤤🤤🤤🤤

30/03/2020

Hindi ka pilipino kung hndi mo ito ginagamit na sawsawan

30/03/2020

Stay Healthy, prutas po kayo dyan
ctto

29/03/2020

Bopis Recipe
:
1 kilo pig’s heart (clean, boiled and minced)
1 kilo pig’s lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
? teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
?-cup vinegar
1-cup stock
? teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper
Cooking Instructions:..
In a saute pan, heat oil and saute garlic and onion.
Add in minced heart and lungs.

Season to taste with salt & pepper.
Add in oregano, laurel leaf, red bell pepper and vinegar.
Bring up heat and allow boiling without stirring.
Stir in stock and hot chili pepper.
Lower heat and allow simmering until stock evaporates a little.
Finish with atsuete oil.
Serve hot.

29/03/2020

Creamy Coleslaw Salad..
Ingredients

2 cups cabbage, finely shredded
½ cup carrots, thinly sliced
¼ cup raisins
½ cup pineapple tidbits, sliced into small pieces
¼ cup whipping cream
1 cup mayonnaise
¼ cup white sugar
Instructions
In a mixing bowl, combine all the ingredients. Mix well.
Serve chilled and enjoy your creamy coleslaw salad!

29/03/2020

magluto naman tayo ng
INIHAW NA LIEMPO
🤤🤤🤤🤤

28/03/2020

Kahit ano pa yan
PANSIT PARIN YAN!
😂😂😂😂😂
Pampahaba ng buhay

28/03/2020

Luto tayo ng
KARE-KARE
🤤🤤🤤🤤🤤

27/03/2020

NAKAKAMISS KANA
🤤🤤🤤🤤🤤

27/03/2020

KAIN PINOY

KAIN PINOY

LECHONG MANOK
ALL TIME PINOY FAVORITE
sarap araw arawin
sarap ulamin, pulutan at handa sa okasyon
credits Kawaling Pinoy Recipe Blog

26/03/2020

Maja Blanca Recipe
2 pcs coconut milk
2 cans of evap. milk
1 can of sweet kernel corn
3/4 pack cheese, shredded
1/4 pack cheese, shredded is for toppings
1/2 k of white sugar
400 grams cornstarch diluted in 4 cups water..
Instructions

On a deep pan or pot over medium heat, add the coconut milk, fresh milk, and shredded cheese. Stir well.
Add the sweet kernel corn and white sugar. Stir well then bring to a boil. Adjust to low heat when it boils.

Slowly add the diluted cornstarch while stirring continuously...
Stir vigorously until the mixture reaches your desired thickness.
Transfer to a serving container. Flatten the top by wiggling the container and by using a spatula.
Top with grated cheese.
Allow to cool down then chill for at least 1 hour.
Serve and enjoy your maja blanca!

26/03/2020

Mango Float

2 cups of mangoes (thinly sliced)
Graham crackers 1 box
Crushed Graham 1 tbsp
1 can all purpose Nestle cream
1 can condensed milk
Instructions
In a rectangular glass baking dish, arrange 8 to 10 pieces of graham crackers, then set aside.
Chill the Nestle for 30 minutes cream then whip the cream in a bowl..
Fold the whipped cream with condensed milk, then Mix well.
Then on the layered crackers on the bottom, spread the milk and cream mixture.
Then spread out the thin-sliced mangoes evenly on top of the cream...
Make another layer of graham crackers; spread the cream and mango slices. You can do lots of layers if you want.
Garnish top layer with mango and sprinkle the crushed graham.
Chill the Mango Float for at least 2 to 3 hours before serving.

25/03/2020

Panghimagas
FRUIT SALAD NAMAN
Very simple recipe
Fruit cocktail
kaong
Nata de coco
Langka (optional)
All-purpose cream
condense milk
Mix nyo lang lahat