Main Course
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
Ingredients:
2.2 lbs. chicken cut in pieces
1 lb. pork cut in 1 1/2 inch squares
salt and pepper to taste
flour
cooking oil
4 cloves crushed garlic
1 medium sized onion, chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 small bayleaf
1 sprig oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2 inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch squares
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes.
Serve with rice.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
Ingredients:
1 lb. pork, cubed
1 cup liver, cubed
1 tbsp. oil
2 tsps. achuete seeds
1 tbsp. garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium sized potatoes cut into 1/2 inch pieces
2 tsps. salt
1/8 tsp. pepper
Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
Ingredients:
1 lb. pork, cut into pieces
1/4 cup oil
1/2 head garlic, crushed
1 onion, sliced thinly
1 large tomato, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
Ingredients:
1 cup flour
1 egg
1 clove garlic minced
1 tsp. salt
2 cups mung bean (mungo) sprouts
1 tsp. baking powder
1 2/3 cups shrimp juice (do this by taking the heads out and crushing
it in 1 2/3 cups water)
2 green onions
12 shrimp
Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
Ingredients:
4 pig's trotters
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. MSG
oil for deep frying
Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
Ingredients:
1 small onion, chopped
2 cloves garlic, chopped
2 tbsps. cooking oil
1/2 lb. cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzo (chick peas) beans
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, french style
2 cups shredded cabbage
18 egg roll wrappers
lettuce leaves
Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only. To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of eggroll wrapper and leaving other end open. Serve immediately with Brown Sauce.
*Brown Sauce
In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.
Ingredients:
1 oxtail (3-5 lbs.)
5 tbsps, oil
5 cloves garlic, crushed
1 medium sized onion, sliced
water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2 inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
salt and pepper to taste
MSG (optional)
Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.
*Bagoong Alamang
Ingredients:
2 cloves garlic crushed
1 small onion sliced
1 small tomato sliced
4 tbsps. alamang
Saute garlic, onions and tomato in a little oil. Add alamang.Saute for another minute.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
This sauce is basic to many Puerto Rican recipes. It appears on virtually everything, either as a marinade or added as a seasoning. Try a bit when cooking meat.
5 cloves garlic
1 tsp dried oregano
2 tbs olive oil
1/2 cup wine vinegar
Peel and mince the garlic.
Mix the garlic, oregano, olive oil, and wine vinegar together in a small jar. You can use the adobo as a marinade for steak or for other meats. Simply allow the meat to marinate in it for 24 hours or so in the refrigerator.
Makes 1/2 cup.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
This recipe is good with either pork or shrimp. Be sure to set aside enough time to prepare the rolls.
1 lb ground pork or chopped shrimp
1/4 cup chopped water chestnuts
1/2 cup finely chopped onions
1/4 cup minced fresh mushrooms
2 egg yolks
3 tsp soy sauce
1/4 tsp garlic
salt to taste
pepper to taste
vegetable oil
Fresh Spring Roll Wrappers
Sweet and Sour Sauce with Apricots
Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment. To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square. Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them. As you complete the roll seal the edges with water. Repeat until all the wrappers and filling has been used up. Deep fry in oil until golden brown. Serve hot with sweet and sour sauce. Makes 50 rolls.
Chicken Pork Afritada | Menudo | Pork Binagongan | Ukoy | Crispy Pata | Lumpiang Sariwa | Kare-kare | Adobo | Fried Lumpia | Pinakbet
1 1/2 cup water
1/2 lb pork
3 cloves garlic
1 tsp ginger
1/4 cup bagoong
4 eggplants
1/3 cup tomatoes
2 pcs ampalaya or amargoso
1/2 tsp MSG
Salt
Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Makes 4 servings.
