Chop Suey

Chop suey from pinoyrecie

Ingredients:

1/4 kilo pork, sliced into small pieces ( you can substitute chicken or beef of omit the meat, up to you )
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2″ long pieces
3 stalks celery, cut into 2″ long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

I like my chop suey with bean sprouts so I added a cup.

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of  stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

3. Salt and pepper to taste.

Serve hot with rice.

30 Minute Mini Meat Loaves

From Bettycrocker

My picture did not come out good but this dish is a success.  Check out the link on bettycrocker for a good pic.

Ingredients:

1/2 cup ketchup

2 tablespoons packed brown sugar

1 lb lean (at least 80%) ground beef

1/2 lb ground pork

1/2 cup Original Bisquick® mix

1/4 teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 egg

I only have one pound of ground beef available.  My loaves are thin but I think I still got the recipe right.  Everybody loves it.  It is easy, does not take long to make and don't need much ingredients.

Directions:

1.Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

2.Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

3.Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Substitution

While the mixture of ground beef and pork gives these little loaves a unique flavor, you can also use 1 1/2 pounds of ground beef instead of the mixture.

Serve these loaves alongside cooked baby-cut carrots and mashed potatoes.  Today I served this dish with corn and rice.  Apple or cherry crisp is a sweet way to end the meal.

Beef / Pork Steak - Filipino Style

This recipe is from filipinofoodrecipes  

Ingredients:

 3/4 kilo tender pork or beef steaks, sliced and pounded

1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed - I use ginger powder and sprinkle them over the meat slices
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings

4 tablespoons cooking oil

Cooking Instructions:

1. Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.

2. In a frying pan, add cooking oil. Add the marinated pork or beef steak and cook low until done.

3. Increase heat for a minute or two to brown steaks.

4. Add the sliced onions and continue to cook for another minute.

5. Transfer everything to a platter and serve over white rice.

Best served with rice and some steamed veggies.

Pancit Canton

There are lots of versions for this.  This recipe is from Squidoo

The hubby and the kids loves this dish.  I like it because it does not take long to cook and it includes meat and veggies all in one.  I just wish I could buy fresh shrimp here.  Our shrimps from grocery are so frozen, no natural shrimp juices oozes out of them when you cook them.  At least it still gives the color and texture to the dish.

Pancit canton is a filipino asian traditional food. We love to prepare this dish for special occasions like birthdays, christmas, new year or whatever red letter day there is marked on the calendar. Our old folks believed eating pancit canton would give us long life, as what the chinese have taught them. You may call it funny but this has been a tradition and belief for more than a hundred years. When the chinese traded their jade, jars and silk with the spices and vegetables.  They have also taught the filipinos how to eat pancit.

Ingredients:

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons fish soy sauce

3 cloves garlic crushed

1 red onion sliced

1 red bell pepper sliced

1 lb pancit canton

1 cup pork cut into strips

1 cup boneless breast cut into strips

1 cup shrimp peeled

1/2 cup black mushroom (optional) soak this i warm water for 30 minutes then slice

1 cup cabbage shredded

1 cup green beans sliced

1 carrot sliced into strips

1/2 teaspoon ground peppercorn

2 cups chicken broth

3 stems green onions

1-2 calamansi or lemon cut into wedges

My kids don't like red bell peppers so I skip that.  I also don't use fish sauce and instead of green beans I use snow peas.  I added one more carrots since the kids loves carrots.

Directions:

1. Heat the skillet then pour the vegetable oil.

2. When oil is heated saute garlic and onion until light brown then add the red bell pepper.

3. Add sliced pork and chicken cook until brown.

4. Then add the shrimp.

5. Add the chicken broth and bring to boil.

6. Add the carrots, green beans, cabbage and black mushrooms then bring to boil for five minutes or until vegetables are tender but crisp.

7. Pour the soy sauce and remove the vegetable from the skillet leaving the broth.

8. Place the noodles into the skillet and bring to boil.

9. Add back the vegetable and mix.

10. Add the fish soy sauce then sprinkle the peppercorn and a dash of salt.

11. Remove from heat then place it in a bowl or plate and sprinkle with green

onions and calamansi /lemon wedges. It's ready to serve. Enjoy!!!

note: Squeeze the lemon wedges before eating.

Honey Glazed Pork Tenderloin

Very easy Pork Tenderloin recipe where the ingredients are commonly available even for somebody like me who is not a cooking expert at all.  From allrecipes.com

1/3 cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pounds) pork tenderloins

1. Preheat oven to 450 degrees
2. In a bowl, mix all ingredients except pork
3. Place pork tenderloin in a roasting pan and roast for 15 minutes in preheated oven
4. Remove pork from oven, and baste with the honey sauce.  Reduce oven temperature to 350 degrees and continue roasting for 45 minutes basting occasionally with the honey sauce to integral temperature of 160 degrees.

Enjoy...

Easy BBQ Pork Chops

I don't have the source of this recipe.  But it is an easy meat dish to make and taste good too.

8 Pork loin chops boneles

1 envelope barbeque coating mix            

1/2 cup dill relish

I sometimes use barbeque sauce only and just brush the sauce over the chops

 

Pre-heat oven 350 degrees.  Dip pork in bowl of water.  Coat pork with bbq mix.  Arrange in foil-lined pan.  Bake covered 25 minutes.

Serve with relish.                                                  

.

Pork Tenderloin with Rosemary Mustard Sauce

From "Cooking Pleasures"

This is an easy recipe and everybody loves it.

Rub
1 1/2 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt

Pork
4 teaspoons extra-virgin olive oil, divided
1 (1lb.) pork tenderloin
1/2 cup dry white wine or apple cider
1/4 cup light sour cream
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt

1. Heat oven to 425 degrees.  Combine all rub ingredients in a small bowl.  Brush 2 teaspoons of the oil over pork, pressing to adhere.

2. Heat medium skillet over medium-high heat until hot.  Add remaining 2 teaspoons oil; heat until hot.  Cook pork 3 to 4 minutes or until browned on all sides.  Place pork in 11x7 inch glass baking dish.  Reserve skillet.

3. Bake 18 to 20 minutes or until internal temperature reaches 140 to 145 degrees.  Remove pork; cover loosely with foil.  Let stand for 10 minutes before slicing.

4. Meanwhile, bring wine to a boil in reserved skillet.  Boil 2 to 3 minutes or until reduced to 1/4 cup, stirring to scrape up any browned bits from bottom of skillet.  Remove from heat; whisk in sour cream, mustard, pepper and 1/8 teaspoon salt until smooth.  Whisk in any drippings from baking dish and any accumulated juices from pork.  Serve sauce with pork.