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Posts Tagged ‘pork’






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Pancit Molo Recipe

Saturday, December 29th, 2007

Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

Pancit Molo Ingredients:

Filling:

  • Pinoy Pancit Molo 1 cup ground pork
  • 1/2 cup cooked chicken meat, flaked
  • 1/4 cup water chestnuts, chopped
  • 3 tbsp patis (fish sauce)
  • salt to taste

Stock:

  • 8 cups chicken broth
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 25-30 wonton wrappers
  • pepper to taste
  • chopped spring onions
  • oil for sauteing

Pancit Molo Cooking Instructions:

  • To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
  • Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
  • Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
  • Cover the dumplings with a dry kitchen towel and set aside.
  • To make broth: – Saute onion and garlic in oil until light brown.
  • Add chicken stock and the remaining salt and patis from the filling.
  • Allow to boil, the drop the stuffed dumplings into the boiling broth.
  • Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.
  • Season with pepper to taste.
  • Before serving, garnish with chopped spring onions.
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Chicken Mami Noodles Soup ( Pancit Mami )

Friday, December 28th, 2007

Chicken Mami goes well with a side order of Siopao asado.

Estimated cooking time: 1 hour and 20 minutes

Mami Ingredients:

chicken-mami.jpg Mami-Style Miki:

  • 2 small chicken breasts
  • 2 litres chicken and vegetable stock
  • 1 small cabbage
  • 3 medium carrots
  • 1 large stalk celery
  • 1 large onion
  • 250 g Miki noodles
  • 3 pcs. cloves
  • 2 laurel leaves (bay leaf)

(more…)

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Pork Kilawin Recipe (Kinilaw na Baboy)

Wednesday, December 26th, 2007

 

Estimated cooking time: 40 minutes

 

Pork Kilawin Ingredients:

  • Pinoy Pork Kilawin 1 kilo pork skin

  • 1/3 cup soy sauce

  • 1/2 cup Vinegar

  • 2 medium onions,  chopped

  •    3 medium tomatoes, chopped
  • 4 cups of water

  • 1 teaspoon salt

  •    6 pcs chili (siling labuyo)

(more…)

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Lumpiang Ubod Recipe

Monday, December 24th, 2007

Lumpiang Ubod Recipe is a specialty of Silay, Negros Occidental.

Lumpiang Ubod Ingredients

Pinoy Lumpia Ubod Lumpia Wrapper:

  • 2 eggs
  • 3 oz/75 g cornflour
  • ½ pint/250 ml water
  • peanut oil


Filling:

  • 2 tbsp. oil
  • 1 garlic clove, crushed
  • 1 small onion, thinly sliced
  • 4 oz/100 g parboiled lean pork, diced
  • 2 oz/50 g ham, shredded
  • 4 tbsp. peeled chopped prawn
  • 2 oz/50 g cooked chickpeas
  • 8 oz/200 g ubod (coconut palm hearts), shredded
  • 6 oz/150 g French beans, shelled
  • 1 carrot, shredded
  • 12 oz/300 g cabbage, shredded
  • 12 sprigs onions
  • salt and pepper
  • 12 crisp lettuce leaves
  • 12 lumpia wrappers

(more…)

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