Baby Back Ribs, Pinoy Style

Baby Back Ribs, Pinoy Style. I would like to share my easy Pinoy version of Baby Back Ribs for this Holiday Seasons. Most would have thought that Baby Back Ribs served at classy steak restaurant would be difficult to make. My version is fairly easy and any novice cook can make it as long as you have an oven at home.

For this this recipe I used pork ribs rack which should be available in most large supermarket. For our dish today I bought it from my favourite supermarket, the South Supermarket in Filinvest Alabang, yes I am in Manila for my Holiday Vacation. For the Pinoy style marinade, to make it simple I used Mama Sita’s barbeque marinade plus some soy sauce, banana ketchup, kalamansi and chopped garlic.

Here is the recipe of my Baby Back Ribs, Pinoy Style.

Ingredients



1 pc. about 1.5 kilo pork rib rack, cut in half

1 small bottle Mama Sita’s barbeque marinade

1/4 cup soy sauce

1/4-1/3 cup kalamansi juice

1/2 head garlic, chopped

1/2 cup banana ketchup

1/4 cup cooking oil

Cooking procedure



To marinate, place the pork ribs in a rectangular container with lid. Add in the garlic, kalamasi, Mama Sita’s barbeque marinade and 1/3 cup of banana ketchup. Using your hand mix thoroughly the marinade and ensure that the pork ribs are evenly coated with the marinade mixture. Replace the lid, place inside the refrigerator and let marinate for at least overnight.



To make the basting mixture mix banana ketchup and cooking oil in a small bowl.



To bake arrange the marinated pork ribs in a rectangular baking dish, cover with 2 sheets of aluminium foil. Place the baking dish in an oven pre-heated to 125°C to 150°C, bake for 1.5 hours. Then remove the aluminium and discard the oil that have accumulated on the baking dish.



To broil, baste with a thick coat, about half of the basting ketchup. Return to the oven and broil for 5 to 8 minutes. Carefully turn over the pork ribs and baste with the remaining basting ketchup, broil for 5 to 8 minutes. Serve hot with your favorite grilled side dish.

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Pinoy Lengua Estofado

Pinoy Lengua Estofado may not be as popular with Menudo, Kaldereta or Afritada but it is a special holiday dish to those who have acquired the taste and texture of the ox tongue. This version is the closes Pinoy version of Lengua Estofado that I could think of. Sure there are other Lengua Estofado versions that use fancy ingredients but those are reserved for future post.

My version of Legua Estofado is cooked using the traditional cooking method of the Pinoy estofado with plantain banana and sweet potato.

Here is the recipe of my Pinoy Lengua Estofado.





Ingrediets:



1 small size ox tongue, about 1 kilo size

1 medium size carrot, skinned, sliced diagonally

3-4 pcs. plantain banana, peeled, sliced diagonally

3-4 pcs. plantain banana, peeled, sliced longitudinally, fried

3-4 pcs. medium sized sweet potato, skinned, sliced crosswise, fried

1 whole garlic, cut crosswise

1 large sized onion, quartered

5-6 pcs bay leaf

1 tsp peppercorns

1/2 cup soy sauce

1/2 cup vinegar

1/4 cup sugar

1/4 cup cornstarch

salt

cooking oil

Cooking procedure:



Wash the ox tongue thoroughly and place in a medium size sauce pan. Pour enough water up to 1 inch above the meat. Bring to a boil and simmer for 30 minutes. Drain and discard the first boiling liquid. Rinse the ox tongue peel out the white hard outer skin, use a small sharp knife as necessary, if having difficulty. Return the cleaned tongue to the pan and add in fresh water to about 2 inches above the meat. Add in the garlic, onion, peppercorn and half of the bay leaf. Bring to a boil and simmer for 2 to 2 1/2 hours until tender add more water as necessary. Now remove the ox tongue from the pan and slice crosswise keep aside, now filter out and discard all the residue of the boiling liquid and reserved broth. Using the same sauce pan return the slice tongue. Add in 2 cups of the reserved broth, the vinegar, soy sauce, sugar, cooking oil and remaining bay leaf bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduced to about half. Add in the carrot and raw banana continue to simmer for 8 to 10 minutes. Thicken sauce with cornstarch diluted wit 1/4 cup of water, cook a couple of minutes. Serve with the fried banana and sweet potato.

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Fish Menudo, Tuna Menudo

Fish Menudo, Tuna Menudo is our next 2014 Celebration’s Recipe that I would like to share. This dish is a non-meat alternative for your Christmas celebrations which most likely is a feast of meat dishes. For my Fish Menudo I used tuna for the reason that the meat of these types of fish is firm. The basic ingredients are similar to the regular Menudo except of course that we are using fish instead of meat. Cooking method is adjusted since fish cook faster compared to meat.

Fish Menudo, Tuna Menudo is another addition to our innovative menudo dish, click the links below to see the other versions of menudo on the archives.



Menudo with Baked Beans

Beef Menudo

Chicken Menudo

Menudo

Pork Menudo



Here is the recipe of my Fish Menudo, Tuna Menudo

Ingredients:



I kilo large tuna steak, cut into cubes

1 small block hard tofu, cut in to rectangles, fried and cut into cubes

2 small size potato, skinned, cut into cubes

1 medium size carrot, skinned, cut into cubes

2 small size green and red bell pepper, cut into small squares

1 medium size onion, peeled, chopped

1/2 head small garlic, peeled, crushed then chopped

2-3 pcs. bay leaf

1 small packet tomato sauce

2-3 tbsp. soy sauce

salt and pepper

cooking oil

Cooking procedure:



In a medium size non-stick sauce pan heat generous amount of cooking oil and sauté garlic and onion until fragrant. Add in the fish and continue to stir fry for 2 to 3 minutes. Remove the fish from the pan and keep aside. Now using the same pan add in the bay leaf, potato and 1 cup of water let boil and simmer for 1 to 2 minutes then add in the carrot and continue to simmer for another minute. Now add in the fish, soy sauce and tomato sauce, continue to stir cook for 3 to 5 minutes. Add in the bell pepper and stir cook for another 2 to 3 minutes. Season with salt and pepper to taste.

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Kare Kare, Kare-Kare

Kare Kare. It’s time to again celebrate Christmas it has been an OPC’s tradition to post as many special Pinoy Christmas dish for the Holiday Seasons. For our first 2014 Celebration’s Recipe I would like to share an easy to prepare and never go wrong Kare Kare dish. I have already cooked this on countless occasions in Australia using oxtail, yes I am back in Manila for the Holiday Seasons. For this recipe I used the local cow tail that you have been seeing hanging in the meat section of local public markets.

A lot of Pinoy use cow tail for their especial Kare Kare dish on Christmas. In fact Kare Kare is always an especial dish prepared on most Pinoy celebrations or special occasions and the Christmas Noche Buena dinner it is definitely one of talked about dish. See and click below other Kare Kare dish that on our archives if you are looking for another Kare Kare version.



Marinara Seafood Mix Kare-Kare

Seafood Kare-Kare

Kare-Kare, Kare-Kareng Pata ng Baboy

Kare-Kare (Beef Tripe)

Kare-kare Buntot ng Baka

Here is the recipe of my Kare Kare using the local cow tail, enjoy.





Ingredients:



2 kilos cow tail, cut into 2” lengths

8-12 pieces young corns

3 medium size eggplant, sliced

1 small size banana bud, quartered

1 bundle sitaw, cut into 2" long

1 bundle pechay

1 head garlic, crushed

2 large size onion, quatered

3 packets Kare-kare mix

1 cup crunchy peanut butter

ginisang bagoong alamang

Cooking procedure:



In a large sauce pan put cow tail, add enough water to cover the meat, bring to a boil and simmer for a few minutes until all scams are floating. Discard the first boiled water and rinse off the cow tail of scam. Now put fresh water about 1 to 2 inches above the cow tails, add in the garlic and onions bring to a boil. Lower heat and simmer for 4 to 5 hours or until tender, add more water as necessary. Add in the young corn and banana bud and continue to simmer for 5 to 10 minutes. Add in the kare-kare mix and peanut butter cook for another 3 to 5 minutes, until the sauce thickens stirring occasionally. Now add in the string beans and eggplant and continue to cook for 2 to 3 minutes, and then add all the other vegetables. Cook for another 3 to 5 minutes or until the vegetable are just cooked. Serve hot with ginisang bagoong alamang.

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Baboy at Langka with Black Eyed Peas

Baboy at Langka with Black Eyed Peas. This recipe is adopted from KBL - Baboy Langka at Kadyos a popular Iloilo. Kadyos is obviously not available down here so I used black eyed peas or beans instead. I have just recently cooked a similar black eyed beans dish using fork belly instead of pork hocks or pork pata, Black Eyed Pea with Pork Belly, that dish however was adopted from a similar dish called Pinablad a Pusi. There are also similar beans and pork dish in the archive just click the links below to check out recipes recipe.



KBL – Kadyos, Baboy at Langka

Kadyos, Baboy at Langka – Purple KBL

Black Eyed Pea with Pork Belly, Pinablad a Pusi

As a substitute for batwan as a souring ingredient I just used sinigang mix. Obviously langka is also not available therefore I have to use the canned langka usually available in Asian stores I Here is the recipe of my Baboy at Langka with Black Eyed Peas.

Ingredients:



1 small size pata ng baboy, pork leg

2 cups black eyed peas

1 big can canned unripe langka, drained, sliced thinly

1-2 tbsp. sampalok sinigang mix

1 medium size onion, quartered

2 medium size tomato, quartered

2 stalk tanglad, lemon grass

3-4 pcs. green long chili

salt

Cooking procedure:



Ask the butcher to saw cut the pork leg crosswise at 1 1/2” thick slices. Wash thoroughly and drain, in a charcoal grill quickly sear pork leg, in a large pot put seared pork leg and cover with enough water, bring to a boil for 3 to 5 minutes, Discard first boiled liquid and rinse boiled pork leg off scum. Now pour fresh water to cover pork leg add the lemon grass, bring to a boil and simmer for 20 to 30 minutes then add the black eyed peas. Continue to simmer for 15 to 20 minutes or until the pork are tender and the black eyed peas start to disintegrate and the desired liquid consistency is achieved. Take out all scum that rises to the surface and add more water as necessary. Add in the sampalok sinigang mix, onion, tomato, green chili and canned jackfruit, simmer for another 10 to 15 minutes or until vegetables are cooked. Season with salt to taste. Serve hot with rice.

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James Martin's Orange Curd Pudding

Recently I have been adding to my cookery book collection every time I go into my local charity shop - but I've had to stop as I've run out of space on my shelves! One of my last purchases was James Martin's Desserts - James Martin is regularly seen on Saturday Kitchen on the BBC which I do like to watch when I get the chance. I liked the look of his 'fresh orange curd pudding' which looked quite cake-like in consistency and perfect for a cold day. It's also very simple to make.

Serves 4

You need:

300ml orange juice

grated zest and juice of 1 lemon

60g butter, softened, plus extra for greasing

90g caster sugar

4 eggs, separated

70g self-raising flour

1/2 tsp baking powder

160ml milk

Preheat oven to 180C and butter the sides of a 1-litre ovenproof bowl. Put the orange juice and lemon juice in a saucepan, bring to the boil and simmer until reduced by half, then set aside to cool.

In a bowl, beat the butter, sugar and lemon zest, then gradually mix in the egg yolks.

Fold in the flour and baking powder. Then stir in the orange and lemon juice and the milk.

In a separate bowl, whisk the egg whites until stiff and gradually fold into the mixture.

Pour the mixture into your greased bowl and stand it in a roasting tin. Pour boiling water into the tin so it comes half way up the side of the bowl.

Bake in the oven for about an hour - check in the last ten minutes to make sure the top isn't getting too brown. You can cover the dish with foil to stop the top burning if necessary.

Serve the pudding hot. You can sprinkle the top with icing sugar and it would also work well with custard. The texture is like a doughy cake with an intense citrus hit - it was really nice.

I'm entering this in Alphabakes, the blog challenge I host with Ros of the More Than Occasional Baker, as the letter we have chosen this month is O.

The theme for this month's Calendar Cakes, hosted by Laura of Laura Loves Cakes and Rachel at Dollybakes, is puddings, so I am sending them my orange curd pudding as well.

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Crispy Tokwa’t Baboy, Crspy Fried Pork with Tofu

Crispy Tokwa’t Baboy, Crspy Fried Pork with Tofu. Tokwa at baboy is synonym to lugaw and arroz caldo. Tokwa at baboy is served as a side dish for lugaw or arroz caldo. To most Pinoy Tokwa’t Baboy is made up of boiled pork face and ears plus fried tokwa or firm tofu, with vinegar, soy sauce, chopped onion and garlic dressing. OPC has been very innovative with discovering other version of this dish using other meat that goes with tokwa. Click the links below to discover some alternative for Tokwa’t Baboy.



Tokwa't Baboy, Pork and Tofu

Tokwa't Isda, Fish and Tofu

Tokwa't Baka, Beef and Tofu

Tokwa’t Manok

Tokwa’t Pinakurat

Today I would like to share a crunchy version, Crispy Tokwa’t Baboy. I cooked this Crispy Tokwa’t Baboy as a side dish for a Beef Face and Tripe Lugaw that I have prepared which I thought would best serve at this time since it has been raining for most part of the week here in Central Queensland Australia. During this time of the year it should be very hot, we should be experiencing extreme high temperature. November and December are the peak months of summer on this part Australia. With a lot of rain lately, the weather is behaving strangely. Yesterday November 17, 2013, it even rain with ice the size of grapes, below is the video of that hailstorm.

Queensland November 17, 2013 Hailstorm

Ok let’s get back to my version of Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu. To make the dish it is similar to my other Tokwa’t Baboy recipe, the only difference is the extra cooking step of deep frying the pork till crisp similar to the Lechon Kawali. I have also added some Chinese twist to the fried pork by pre-boiling the pork, I used pork belly, with Chinese 5-Spice and some star anise. Here is the recipe of my Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu.

Ingredients:



1/2 pork belly, cut into four parts

2 large blocks, firm tofu

2 medium size onion, peeled, chopped or sliced

1 medium size onion, peeled, quartered

1/2 head whole garlic, peeled, crushed

1/2 head garlic, peeled, chopped

1 piece bay leaf

1/2 tsp. peppercorns

1-2 pcs. Star anise

1-2 piece long chili, chopped

1 small bunch spring onion, trimmed, chopped

1/2 cup soy sauce

1/2 cup vinegar

1 tbsp. sugar

1 tsp. Chinese 5-spice powder

cooking oil

salt

Cooking Procedure:



In a big pot place the pork belly, crushed garlic, quartered onion, bay leaf, peppercorns, star anise and Chinese 5-spice powder, add generous amount of salt. Pour enough water to cover ppork and bring to a boil, simmer for 30 to 45 minutes or until pork is tender. Remove from pot clean any scum and let cool, and chill in a refrigerator. In the meantime, using a big bowl mix chopped onion, chooped garlic, chopped long green chili, soy sauce, vinegar, salt and sugar keep aside until ready to serve.



In a frying pan deep fry chilled boiled pork belly until color change to a golden brown, remove from pan and drain excess oil, let cool. Cut fried pork belly into cubes or serving pieces set aside.



Now using the same pan, deep fry the tokwa until color change to golden brown, remove from pan and drain excess oil, let cool. Cut fried tokwa into cubes or serving pieces set aside.



When ready to serve toss fried pork, fried tokwa and the vinaigrette mixture in a bowl, garnish with chopped spring onion. Serve as side a dish for lugaw or arroz caldo.

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