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| Total Views: 52169 - Total Replies: 17 |
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| POSTED BY: admin on 03/08/2008 14:30:52 |
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Welcome to GREATPINOY RECIPE. Home to deliciously enticing secret recipes you can't find anywhere else on the web. Greatpinoy recipes comprises the most reputable and active source for food enthusiasts, offering complete and accurate recipes, a friendly and supportive forum environment, and a true sense of PINOY community.
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Recipes around the World.
Personally, marami akong paboritong pagkain, kahit nga yata ano kaya kong kainin basta bat hindi nakakasuka ang lasa di ba?? Ewan ko ba, bata pa lang ako, ang paborito kong pagtambayan ay ang kusina namin... Kase sa utak ko, dito sa parteng ito ng bahay nmin, siguradong may laman ang tyan ko, alang gutom kung baga... Sa umaga pa lang, ang gigising na sa akin eh yung humahalimuyak na bango bawang ng bagong lutong sinangag na may kasama na ring samyo ng pinipritong daing ng tatay ko. Pati kapitbahay namin, makikita ko na lang nasa bahay namin at makiki-almusal na rin, mabuti na nga lang at pasalamat ako na mayroon silang dala-dalang sarili nilang kape habang para ba kaming may salo-salo kasabay katuwaan. Kaya nga siguro kahit andito na ako sa merika, ang paborito ko pa ring spot ay ang kusina, it really makes me feel secure. Pero sa ngayon, dahil sa mahirap magluto ng tuyo o daing na isda dito, kase aangal ang kapitbahay, ire-reklamo ako sa pulis, hay naku, miss na miss ko yung panahon na yun... Pero okay lang yun, masaya pa rin ako sa ala-alang yun ng aking buhay.. Kaya ngayon through greatpinoy i would like to encourage every members to share their unforgetable experience having or eating their favorite foods, and also i would like to ask everyone to share recipes around the world... Kaya mga brad, mga sis, wherever you are, please post your favorite recipes now and have fun with your friends and family. O kaya mga tips about cooking, mas maganda para mas masaya at maging memorable din ang salusalo nyo... Pasensya na kayo, hindi ako mahilig magluto, kumain, dyan ako ako expert... Okay mga kabayan umaasa ako sa bagong recipe na pwede nating pagsaluhan dito sa mabunying website ng www.greatpinoy.com
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bangon pinoy!
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| POSTED BY: MAYUMI on 03/08/2008 14:43:15 |
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Pareho pala tayo ng hilig eh. Kumain kaya ganito ang body ko. Bilog.Sarap kasing kumain eh. Maaari bang ilagay nyo yung recipe ng Kare-Kare? Salamat
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GreatPinoy Ako,Ikaw Tayong Lahat...
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Try this:
As Par as I know these are the Recipes.Great Pinoy Kare- Kare Recipes, Your mum is still the best person to ask about the procedures I have just based this on what I have learnt from my Mates.REQUIREMENTS:1-2 kilos of fresh Oxtail, nicely cut or you can also use 4 pieces pork hocks.3 TBPS. Vegetable Oil ( I think it is better to use olive which has less cholesterol )2 chopped Garlic3 TBSP onions (make your eyes teary)˝ kilo Green Beans, look for fresh1 Eggplant or they call it Aubergine if you are in UK or talong in P.I.1/3 cup Peanut Butter ( I love to spread this with this so called ^^TASTY^^LOL)Bagoong, everyone’s favourite. Now it is Cooking Time/Kare-Kare ***Boil the meat in 5 cups water and 2 tsp. salt until tender (1 hour).***In a large skillet, saute garlic and onion in hot oil until brown.***Spoon out the meat from the liquid and add to the garlic onion mixture.***Saute.***Add bagoong(some cook does not add this) and saute for another 3 minutes.***Add meat/onion/bagoong mixture back to stewing water.***Simmer 10 minutes.***Add eggplant and green beans and cook till tender.***Reduce heat and stir in peanut butter.***Mix well and simmer 5 minutes.*** Serve with white rice and extra bagoong.*** Makes 4 servings.(if you need 8 servings just double your requirements..LOL)***Kare Kare*** you can still ask second opinion from your MUM.Thank you and Have a Great Pinoy Meal.
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ikaw, kami, tayo, ako'y PINOY!!!
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| POSTED BY: UKFOX on 03/08/2008 17:23:44 |
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Try this pinoys.
Great Pinoy Pork Tocino Cooking
Mga Kailangan:1 kilo. of pork chops or red loin with fat, sliced into 1/4 inch thick
1) 2 tablespoons of anise wine
2)2 tablespoon of annatto water
3)2 tablespoon of salt cooking oil
4)4 tablespoon of sugar
5)1/8 teaspoon of salitre ( saltpeter )
Great Pinoy Pork Tocino Cooking Instructions
1)Combine all the ingredients in a shallow pan except for the pork.
2)Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3)Pile the pork inside a container with a cover and keep refrigerated for about 3 days(tagal naman) to cure the pork.
4)To cook, just put a little water in a skillet and add the pork and fry it until done.
Kainan na!!!
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I Hope you will invite me as your friend..mabuhay!
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i have shrimp recipe favorite, and i would like to share this to all the members of great pinoy.... Honey Walnut Shrimp
INGREDIENTS
- 1 cup water
- 2/3 cup white sugar
- 1/2 cup walnuts
- 4 egg whites
- 2/3 cup mochiko (glutinous
rice flour) - 1/4 cup mayonnaise
- 1 pound large shrimp, peeled
and deveined - 2 tablespoons honey
- 1 tablespoon canned sweetened
condensed milk - 1 cup vegetable oil for
frying
DIRECTIONS
- Stir together the water and
sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2
minutes, then drain and place walnuts on a cookie sheet to dry. - Whip egg whites in a medium
bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat
the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the
mochiko batter, and then fry in the hot oil until golden brown, about 5
minutes. Remove with a slotted spoon and drain on paper towels. - In a medium serving bowl,
stir together the mayonnaise, honey and sweetened condensed milk. Add
shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on
top and serve.
Enjoy!! Have fun in the kitchen!!
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bangon pinoy!
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| POSTED BY: KERI on 03/15/2008 04:32:53 |
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Pork Binagoongan
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
2 hot chillies(sliced or not)
Directions 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.
Kain Na!!!!Sarapppp!!!!!
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GreatPinoy Tayo !
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| POSTED BY: KERI on 03/18/2008 15:36:12 |
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 Aside from Pansit, one dish that is purely Pinoy is Sisig. It originated in Pampanga, as sisig is a term which means to snack on something sour. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
The Spanish era, sisig or mapanyisig (someone who is fond of snacking sour food) is a common practice for women relieve the discomfort of early states of pregnancy, Sisig at this time is compose of fruits dipped in vinegar and salt. As the pregnancy progresses, the expectant mother would prepare different version of sisig, like boiled pig's ears and tail then dipped in vinegar. The crunchy texture of the cartilage is beilieved to make the growing fetus' bones stronger. But over the year, Sisig became the favorite snack for men on drinking spree.
The town of Baligabo, Angeles Pampanga, celebrate a fiesta every December for this famous dish. On May 2003, the first Giant Sizzling Sisig Festival was launched, a huge 16ft x 32ft by a quarter inch steel plate is specially produce for this even. (now this this Pinoy hospitality)
Ingredients:
Approx. 1/2 pig's head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt Seasoning:
1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional Procedure:
In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig's head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet. Pahabol: in the absence of pig's head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.
Some of this ingredients can be change, as Sisig is evolving; other serve squid sisig, tuna sisig, milkfish sisig, chicken sisig and my favorite leimpo sisig.
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GreatPinoy Tayo !
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| POSTED BY: KERI on 03/19/2008 16:05:14 |
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HOW TO COOK MASARAP NA PAPAITAN
Comments PAPAITAN Note: Due to the scarcity or extinction of goats , substitution of beef is favourable. Ingredients: #250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
#250 gms roast goat meat cut into cubes 100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces)
Boiled heart (boiled till tender and cut into small pieces)
Goat tripe (cleaned and boiled till tender cut into cubes)
Liver (boiled and cut into cubes)
Kidneys (boiled and cut into cubes)
Pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped
3 tablespoons fresh ginger
3 pcs-crushed 2 pcs green chilli salt and pepper to taste 3 tbsp oil *ginger powder, optional *sage or rosemary, optional
*To counter balance the strong muttony taste Heat oil in a large pot.
Fry ginger until brown followed by garlic.
Add in onions, and fry till semi-transparent.
Pour in goat meat, goat skin, heart, intestines and tripe.
Add some salt and pepper.
Cover and let simmer for 5 minutes while stirring occasionally.
Add the beef stock and tamarind Soup Mix.
Bring to a boil.
Then, stir in kidneys, liver and pancreas.
Add BILE 1 tablespoon at a time until tastes suits your taste.
Add salt and pepper.
Lastly, add in the chillis.
Bring to a boil and serve while hot. INUMAN NA!!!!! 
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GreatPinoy Tayo !
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| POSTED BY: netzip on 03/24/2008 18:22:12 |
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Ito meron akong isang recipe ang tawag ng Lola ko Mechadong Espanyol parang beefsteak pero iba
Ingredients:
2lbs Beef Rib Eye cut into strip or cubes
4lbs Red Onions cut into small pcs
2 cups Toyo
1 cup Lemon juice
4pcs Laurel Leaves
1tsp Black Pepper
2tbsp Suka
1 cup Water
2 cups Cooking Oil
Marinate:
Put in together lemon juice, toyo,black pepper and beef for at least 2hrs
Cooking Procedure:
Heat cooking oil, start frying beef half cook or until brown, put aside, put in all the red onions stir until all water from onion becomes oil (at least 45 mins), then put in pre cook beef,1 cup water,laurel leaves then stir to mix everything, then put in suka don't stir just cover with low heat for 15 mins, then stir then cover for 30 mins until tender, THEN ENJOY SIBUYAS PA LANG ULAM NA
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Kapayapaan
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