MheL's Kitchen

Welcome to all who visit.
I'm glad you stopped by,
Let me show you my kitchen.
Come on in, and relax
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Let's get to know each other,
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Please feel free to check out my favorite recipe.
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So I can return a favor.
Your comments are very much appreciated.
Please come back again soon.
Thank you for your time.

Mhel*

Pancit Bihon

1/4 cup cooking oil, 2 cloves garlic, minced
1 onion minced, 1 cup boiled pork sliced
1 small cabbage shredded, 1-1/2 cup broth
1 large carrot strips, 1 tbsps. soy sauce
1 bunch chinese leeks
1 bundle 1st class bihon (rice sticks)
1 tsp. salt, 1 tsp. ajinomoto
2 pcs. chorizo canton, sliced onion chopped.

Saute garlic in cooking oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes. Add broth and simmer, add kinchay. When vegetables are cooked, mix in soaked and drained bihon and season with salt and ajinomoto. Garnish with chorizo and spring onions. Serve with kalamansi.

Calderetta

½ kilo (beef round)cut in serving pieces
1/4 cup vinegar, 10 pcs. peppercorn, crushed
1 tsp. salt, 2 cloves garlic, crushed
1/4 cup cooking oil, 1 cup onion sliced
1/ cup tomato sauce, 1- 1/2 cup boiling water
1 cup red or green pepper cut in strips
1 pc bay leaf, dash of hot sauce

Marinate beef in mixture of vinegar , peppercorn, salt, and crushed garlic for 1 1/2 hours. Fry pieces of beef in cooking oil. Add onions and saute until tender. Pour in tomato sauce and boiling water. Add the green pepper, bay leaf,hot sauce as desired. Cover and simmer until meat is tender. Blend in liver spread. Cook 5 minutes more, Serves 5.

Lechon Baboy

1-1/2 lb. pork liempo (pork belly)
cut into serving pieces
· 4 cloves garlic, crushed
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 2 tbsp. salt
· water, for boiling
· oil, for frying
Sauce
· 1 tbsp. soy sauce
· 2-½ tbsp. vinegar
· 1 clove garlic, minced
· chili peppers (optional)

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt. 2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain. 3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. 4. Drain on paper towels. 5. Mix together all ingredients for the sauce. 6. Serve with chopped lechon kawali.

Sisig Baboy

1 ½ kilo Pork head
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

Grill pork head for to remove hair. Boil pork head until tender. Take out all the meat and dice. In a sauté pan, heat oil and sauté garlic, onion,red pepper, pork meat and liver. Season with liquid seasoning, black pepper, and brown sugar. Pour in beef stock and cook until meat is tender and starts to oil again. Add minced chili pepper last. Serve on a sizzling plate.

Ginataang Hipon

2 cups coconut milk
2 pounds shrimp, shelled and deveined
Or you can leave shells on
1 cup water
salt and freshly ground pepper to taste
1 cup pepper leaves
or any green leafy vegetable

In a medium pot, bring coconut milk and water to a boil. Add shrimp. Season with salt and pepper. Add pepper leaves or other leafy vegetable just before turning off heat. Serve hot.

Ginisang Sitaw

1 Lb. Pork belly cut in 1 in. cubes
½ Lb. String beans (sitaw) cut in 2 in. long pcs.
1 Medium sized onion, sliced crosswise
Vinegar* soy sauce,bayleaves
4 Cloves of garlic, peeled and smashed
1 Tsp. Ground black pepper
½ Tbs. Whole black peppercorns
1 Tsp. Msg
*1-Cup of liquid mixture:
Combine 1 ½ oz. soy sauce,
½ oz. vinegar, & 6 oz. water

Make 2 cups of this liquid mixture. Rinse cut string beans with cool water thoroughly and set aside. In a casserole dish combine 2-cups of liquid mixture along with pork, garlic, ground black pepper, whole peppercorns, and bay leafs. Cover and let it simmer over medium high heat for 20 minutes or until 60 percent of the liquid has evaporated. Next add onions along with the string beans, cover, and let it simmer over low heat for 12 minutes or until string beans are tender. Adjust taste by adding salt & pepper if needed. Serve hot over rice. Enjoy!

Dinuguan (Pork Blood Stew

1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth. 2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG. Saute for 5 minutes more. 3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling. 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot. Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Nilagang Baka

3½ Lbs. Boneless beef chuck roast
cut in 2 in. cubes
2 Medium onions sliced thinly
1 Small Cabbage de-cored and cut in wedges
3 Medium carrots peeled and cut in 2 in. pieces
4 Medium potatoes peeled and quartered
Water for braising (boiling)
don’t use beef broth*
8 Whole peppercorns
1 Tbs. Salt
½ Tbs. MSG (vetsin)
Note: * It will alter the taste.
.
In a large pot place beef and cover with water about 2 inches above the meat. Bring it to a rapid boil. Remove the scum as it rises, add the onions, and lower the heat to medium high. Cover and let simmer for 15 minutes. Next add salt, msg, and whole peppercorns. Cover and let it cook for 1½ hours or until beef is very tender. Add water if necessary maintaining the 2 inch water level above the meat. At this time you may add the carrots and potatoes. Cover and let them cook for an additional 15 minutes or until carrots and potatoes are tender. Add cabbage, cover, and let it cook for 3 more minutes. Adjust the taste by adding more salt if necessary. Serve with white rice and the fish sauce condiments. Enjoy!

** Will be adding more Recipes soon **

Page Created by MheL* 2000

Updated 7/4/ 2009