FOODS

Callos

Try Callos for dinner tonight! Slow-cooked in a paprika-infused tomato sauce with beans, smoky sausage, and bell peppers, this classic ox tripe stew is hearty, flavorful, and delicious with steamed rice!

Callos

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Oh, my good friends, this Filipino-Spanish stew got to be the most delicious dish I’ve cooked for the blog.

I couldn’t get enough of the melt-in-your-mouth beef tripe and ox feet meat, the thick and slightly spicy sauce, the smoky sausages, the tender-crisp peppers, I ate far more than I should. Two hefty ladles of this and three cups of rice, if you must know.

What is Callos

Callos was one of the influences of Spanish colonization in the Filipino cuisine. It was probably adapted from the Callos Madrillenos which is a traditional dish in Madrid often served in public houses and at family dinners.

The hearty stew is made of beef tripe, ox feet, smoked meats such as ham or sausages, garbanzo beans, green peas, and bell peppers slow-cooked in a paprika-infused tomato sauce.

How to prepare ox tripe

The backbone of this dish is the full-flavored broth and nothing will ruin it more than the malodor of beef tripe. I like to soak the tripe in a solution of vinegar and salt to rid it of its barnyard stench.
I also like to discard the first boil and start again with a fresh pot of water to ensure that the resulting stock is free of sediments and unpleasant smell.

Pressure cooker

The ox feet and tripe take about 1 1/2 to 2 hours to cook to tenderness. If you’re pressed for time, you can use an Instant Pot. Pressure cook the meat for about 45 to 50 minutes and use in the recipe as directed.

How to serve

This hearty ox tripe stew makes a delicious main dish for lunch or dinner. Enjoy with steamed rice or crusty bread to sop up the thick, flavorful sauce!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Callos is a hearty stew made of ox tripe, smoked sausage, beans, and bell peppers slow-cooked in tomato sauce and spices. Serve with steamed rice or crusty bread for a delicious and satisfying meal.

Prep Time: 20 minsCook Time: 3 hrsTotal Time: 1 d 10 hrs 20 mins

Author: Lalaine Manalo

Course: Main Entree

4 Servings

Ingredients1 pound honeycomb tripe1/4 cup vinegar3 tablespoons rock saltwater2 pounds ox feet, cut into pieces1 onion, peeled and quartered4 cloves garlic, crushed1 teaspoon peppercorns2 bay leaves3 strips bacon, chopped1 onion, peeled and chopped4 cloves garlic, peeled and minced2 pieces Thai chili peppers, stemmed and minced5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into 1/4-inch thick pieces1 tablespoon paprika1 cup tomato sauce3 cups beef broth, reserved from boiling tripe and ox feet1 cup garbanzo beans, drained1/2 red bell pepper, seeded, cored and cut into cubes1/2 green bell pepper, seeded, cored and cut into cubessalt and pepper to taste1/2 cup frozen green peas, thawed

InstructionsWith a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe. In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes. When scum begins to rise, drain the meat in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top. When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat are tender but not falling apart.In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth. Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.In a wide pot over medium heat, add bacon and cook, stirring occasionally. When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened. Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly. Add paprika and cook for about 1 to 2 minutes, stirring occasionally.Add tomato sauce and 3 cups of the reserved broth. Bring to a boil. Lower heat, cover and cook until meat are fork-tender and liquid is slightly reduced.Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through. Season with salt and pepper to taste. Serve hot.

NotesThe ox feet and tripe take about 1 1/2 to 2 hours to cook to tenderness. If you’re pressed for time, you can use an Instant Pot. Pressure cook the meat for about 45 to 50 minutes and use in the recipe as directed.

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Nutrition InformationCalories: 389kcal, Carbohydrates: 27g, Protein: 35g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 163mg, Sodium: 6768mg, Potassium: 997mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1941IU, Vitamin C: 52mg, Calcium: 86mg, Iron: 9mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]

FOODS

Binagoongan Talong

Looking for an easy meal idea? Binagoongan Talong is super simple to make yet so tasty. The smoky eggplant, tender pork, and delicious medley of spicy and savory flavors are sure to be a hit at the dinner table!

Binagoongan Talong

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Pin this recipe for later!

Fried eggplant is usually served as a side dish to binagoongan baboy to complement the pungent shrimp paste taste. In this binagoongan talong recipe, however, it takes center stage and a small amount of pork is added only to bring in a bit of fat to boost flavor.

I came up with this eggplant version because I love the savory flavors of binagoongan, but there’s only so much fatty pork belly I can eat before it starts creeping up on my already wide girth. By using more talong and less meat, I get to enjoy my favorite dish with less guilt.

Eggplant to use

There are many varieties of eggplant to choose from, but the Asian cultivars that are long and slim with purple to purple-black color are best for this recipe.Go for small to medium eggplants which are generally sweeter, less bitter, and have thinner skin and fewer seeds than their larger counterparts.Pick ones that are heavy for their size and slightly firm but not too hard. Check for smooth, shiny skins free of blemishes or wrinkling and green stems without any signs of molds.

How to roast eggplant in the oven

Eggplant soaks up a lot of oil when dried. Drain them well on paper towels to keep the sauce from becoming overly greasy. You can skip the pan-frying, if you like, and roast in the oven to trim down the fat.

Arrange the sliced eggplant in a single layer on a baking sheet and brush with olive oil.Roast in a 425 F oven for about 10 minutes or until slightly softened. Remove from the oven and use in the recipe as directed.

One easy hack if you prefer frying but want less oil is to brush the sliced eggplants with a thin coat of beaten egg whites prior to frying. Give this method a try and let me know what you think!

Cooking tips

Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.
Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the water to cook off the strong acid taste.
Do NOT skip the sugar as it helps balance the overall flavor of the dish.
If using sauteed shrimp paste that’s already sweetened, do a taste test and adjust or omit the sugar.

How to serve

Binagoongan talong is delicious as a main dish for lunch and dinner. Serve with steamed rice for a full-flavored meal everyone won’t be able to get enough of!

Storing leftovers

Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.Reheat in pan over medium heat to 165 F or in the microwave at 2 to 3-minute intervals until completely heated through.

More ways to enjoy eggplant

Rock your tastebuds with this creamy, spicy, and so tasty Ginataang Talong! It’s easy to make in one pan and cooks in an hour for an easy weeknight dinner. Serve with steamed rice for a hearty meal the whole family will love.

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Prep Time: 15 minsCook Time: 45 minsTotal Time: 1 hr

Author: Lalaine Manalo

Course: main dish

4 Servings

Ingredientscanola oil2 large eggplant, stems trimmed and cut into 2-inch lengths1 small onion, peeled and sliced thinly2 cloves garlic, peeled and minced1/2 pound pork belly, cut into 1-inch cubes2 tablespoons shrimp paste1 large tomato, chopped1/4 cup vinegar1 cup water1 teaspoon sugar1 Thai chili pepper, mincedsalt and pepper to taste

InstructionsIn a skillet over medium heat, heat about 2 tablespoons of the oil. Add eggplant and cook until lightly browned, turning as needed. Remove from pan and drain on paper towels. Eggplants soak up a lot of oil, you might need to add more oil during frying.In the skillet, heat about 1 tablespoon of oil. Add onions and garlic and cook until softened. Add pork and cook until lightly browned.Add shrimp paste and cook, stirring regularly, until it darkens and pork begins to render fat. Add tomatoes and continue to cook, mashing with back of spoon, until softened.Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.Add water, sugar, and chili peppers. Lower heat, cover, and cook until pork is fork-tender. Add eggplant and continue to cook until liquid is reduced. Season with salt and pepper to taste. Serve hot.

Notes
Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.
Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the water to cook off the strong acid taste.
Do NOT skip the sugar as it helps balance the overall flavor of the dish.
If using sauteed shrimp paste that’s already sweetened, do a taste test and adjust or omit the sugar.

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Nutrition InformationCalories: 400kcal, Carbohydrates: 19g, Protein: 14g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 126mg, Sodium: 293mg, Potassium: 749mg, Fiber: 8g, Sugar: 11g, Vitamin A: 315IU, Vitamin C: 12mg, Calcium: 68mg, Iron: 2mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]

FOODS

Ginataang Langka with Danggit

Looking for more ways to enjoy jackfruit? Ginataang Langka at Danggit is easy to cook, tasty, and budget-friendly, too. Flavored with coconut milk, chili peppers, and dried fish, it’s a creamy and delicious side dish or main entree that pairs well with steamed rice.

Ginataang Langka with Danggit

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I don’t think I’ve cooked with coconut milk before as much as I have since I started food blogging. Since being introduced to the culinary pleasures of gising-gising, laing, and Bicol express, coconut milk and chili peppers have been become staple ingredients in my kitchen.

This creamy langka stew is another of the ways I like to enjoy the rich and spicy flavors of ginataan. Not only is it hearty and tasty, it’s also rich in fiber and other good-for-you nutrients.

Jackfruit as a vegan option

Green and unripe jackfruit has gained popularity in the west in recent years as a meat alternative. It’s a versatile vegetable that neutral flavor that lends well to various seasonings and a meaty texture similar to pork or chicken.

It’s widely used in vegan and vegetarian dishes as a plant-based meat substitute. You can easily turn this recipe into a delicious vegan dish by omitting the dried fish and replacing the fish sauce with salt to taste.

Cooking tips

Jackfruit with its thick, spiny outer shell and white sappy interior can be a bit of work to prepare.  Fresh is always best, but in this case, I prefer frozen or canned ready-to-cook jackfruit.
If you’re using fresh, add one cup of water to and cook the vegetable longer.
The recipe uses danggit or dried fish for flavor, but feel free to substitute shrimp, diced pork or other types of dried fish such as soriso or dilis.

Serving suggestions

Ginataang langka is traditionally served for lunch or dinner as a main dish or vegetable side dish. It’s delicious paired with steamed rice and your favorite grilled meat or fish.

Storing leftovers

Tranfer leftovers to a container with lid and refrigerate for up to 3 months. If freezing, keep without the fish and add when reheated and ready to serve.

More ginataang vegetable recipes

Eggplant in Spicy Coconut Sauce is rich, creamy, and perfect with steamed rice. It’s easy to make and sure to be a family favorite!

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Ginataang Langka with Danggit is a creamy, spicy, and tasty vegetable dish you’ll love with steamed rice. It’s easy to make and budget-friendly, too.

Prep Time: 10 minsCook Time: 30 minsTotal Time: 40 mins

Author: Lalaine Manalo

Course: Main Entree

6 Servings

Ingredientscanola oil8 pieces danggit1 onion, peeled and chopped4 cloves garlic, peeled and minced3 pieces Thai chili peppers, minced2 (16 ounces each) packages frozen green langka, thawed and drained well1 tablespoon fish sauce1 cup coconut milk1 cup coconut creamsalt and pepper to taste

InstructionsIn a frying pan over medium heat, heat about 2 tablespoons oil. Add dried fish and lightly fry, turning once or twice as needed. Remove from pan and drain on paper towels. Set aside.In a wide pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and cook until softened.Add jackfruit and cook, stirring occasionally, for about 2 to 3 minutes. Add fish sauce and cook for about 1 to 2 minutes.Add coconut milk and chili peppers. Bring to a simmer. Continue to cook for about 10 minutes or until vegetable is tender.Add coconut cream and stir to combine. Continue to cook for about 5 to 8 minutes or until liquid is thickened and reduced.Add dried fish. Season with salt and pepper to taste. Serve hot.

NotesIf you’re using fresh jackfruit, add one cup of water and cook the vegetable about 4 to 5 minutes longer.

Nutrition InformationCalories: 471kcal, Carbohydrates: 42g, Protein: 18g, Fat: 28g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 299mg, Potassium: 631mg, Fiber: 3g, Sugar: 1g, Vitamin A: 10IU, Vitamin C: 5mg, Calcium: 94mg, Iron: 3mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]

FOODS

Otap (Filipino-style Puff Pastry Cookies) – Kawaling Pinoy

Love crispy, flaky sweet baked treats? Try this Otap recipe! These classic Filipino cookies take a bit of time to make but so worth the effort. They’re delicious fresh from the oven and great with coffee or tea.

Otap

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Hello, everyone! I hope you’re in the mood for some serious baking because I have for you today a favorite Filipino cookie called Otap.

If you’re craving some seriously flaky, sugary, and buttery goodies, keep on reading because you’re in for a treat!

What is Otap

Otap or utap is a type of Filipino puff pastry cookie that originated from Cebu. It’s thin and oblong in shape, and have a brittle texture and a generous coating of sugar.

Making authentic otap involves an eleven-stage process which results in multiple crumbly layers. Our recipe here is a simplified version, but still creates an absolutely buttery, flaky piece of heaven!

The characteristic texture of the cookie is achieved by a series of rolling and folding the dough. A second dough made of butter, shortening, and flour is spread within the main dough, adding flavor as well as layers.

Don’t let the long list of steps discourage you from trying this recipe! With a bit of arm work and patience, you will be rewarded with a delicious flaky biscuit that is hard to resist!

Check out the step-by-step photos, instructions, and baking tips below to help you through the process. You’ll also find the recipe card with complete ingredient list!

Step-by step instructions

Making the first dough

In the bowl of a stand mixer, add warm milk. Sprinkle the yeast and 1 teaspoon of the sugar. Let the mixture stand for about 5 to 10 minutes or until foamy.Add the remaining sugar, salt, egg, shortening, and the melted butter. Stir with a wooden spoon until incorporated.Add the flour, and using the dough hook, slowly beat the mixture on low until the flour is moistened. Turn the speed to medium-high and beat the dough for about 12 to 15 minutes, or until the dough gathers in the center and pulls away from the side of the bowl. If the dough is still very sticky after 10 minutes of kneading, sprinkle a little bit of flour to help with the stickiness. Place the dough in a bowl and cover with a clean kitchen towel. Allow to rise for about one hour, or until doubled in size. 

Making the second dough

While the dough rises, make the second dough. Using the back of a spoon, combine the butter and shortening together until smooth and creamy.Gradually add the flour and keep mixing until the mixture is soft and smooth.

Assembling the dough

Deflate the risen first dough and turn it over on a lightly floured surface.   Using a rolling pin, roll it into about a 1/4-inch rectangle, with the long edge of the rectangle facing you.Fold the upper third of the dough towards the center, then fold the lower third over it. Fold both the left and right sides of the dough towards the center to form a rectangular “envelope” shape.Roll the dough into a 1/4 inch rectangle again. Spread the second dough over the rolled first dough using an angled spatula, making sure it is evenly distributed.Fold the dough again in the same way and roll it out into a rectangle as thin as possible without tearing apart.

   Preparing the dough for baking

Preheat oven to 350 FStarting on the long edge, roll the dough into a tight log.Using a knife, slice the dough into 1/2-inch thick portions. Roll out each portion very thinly (paper-thin) into an oval shape. Lightly dust the rolling pin with flour to keep the dough from sticking. Dip the shaped dough in a plate of white sugar to fully coat. Repeat with remaining dough portions.Arrange in a single layer on a parchment-lined baking sheets and bake in the preheated oven for about 5 to 8 minutes, or until the top is golden and crisp. Allow to cool completely and remove from pan.

Baking tips

To make the second dough, make sure the shortening and   butter are really, really soft. Leave out at room temperature for about 10 to 15 minutes or warm them up for 3 to 5 seconds in the microwave until softened but not melted.
Roll the individual dough portions into oval shapes very thinly (as in paper-thin) to achieve a crispy otap.
Bake them in batches, and roll them flat just before they go to the oven so they remain thin. If they puff up before baking, give them one final pass with the rolling pin to flatten them out.
When rolling the individual portions into oval shapes, lightly dust the rolling pin with flour to prevent the dough from sticking.

How to store

Transfer to an airtight container and store at room temperature. Otap cookies will keep fresh for up to three days, but may lose their crispiness as they sit longer.

More baking recipes

These Chocolate cupcakes are moist, chocolatey, and topped with a mocha buttercream frosting for a delicious snack or dessert. They’re quick and easy to make and with no eggs, they’re a great vegan treat.

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Otap

Otap are buttery, flaky baked goodies you’ll love with your coffee or tea. These Filipino-style puff pastry cookies make a great hostess or holiday gifts as well as everyday sweet treats.

Prep Time: 35 minsCook Time: 18 minsRising: 1 hrTotal Time: 1 hr 53 mins

Author: Lalaine Manalo

Course: Baked Goods

30 servings

IngredientsFor the First Dough1 cup warm milk (105-115 F)2 1/4 teaspoons active dry yeast1/2 cup sugar1/2 teaspoon salt1 egg1/4 cup vegetable shortening, very soft2 tablespoons butter, melted3 cups all-purpose flour (plus up 1/4 cup for rolling)sugar for rollingFor the Second Dough1/4 cup butter, softened1/4 cup vegetable shortening, softened3/4 cup flour

InstructionsIn the bowl of a stand mixer, pour the warm milk. Sprinkle the yeast and about 1 teaspoon of the sugar. Let the mixture stand for about 5 to 10 minutes, or until foamy.Add the remaining sugar, salt, egg, shortening, and the melted butter. Stir with a wooden spoon until incorporated. Add the flour, and using the dough hook, slowly beat the mixture on low until the flour is moistened. Turn the speed to medium-high and beat the dough for 12 to 15 minutes, or until the dough gathers in the center and pulls from the side of the bowl. If the dough is still very sticky after 10 minutes of kneading, sprinkle a little bit of flour to help with the stickiness. Place the dough in a bowl and cover with a clean kitchen towel. Let it rise for 1 hour, or until doubled in size. Meanwhile, make the second dough. Mix the softened butter and shortening together using the back of the spoon until creamy and smooth. Gradually stir in the flour and keep mixing until a smooth and soft dough forms.Deflate the risen first dough and turn it over on a lightly floured surface. Using a rolling pin, roll into a rectangle about 1/4-inch thick, with the long edge facing you. Fold the upper third of the dough towards the center, then fold the lower third over to the center. Fold both the left and right sides of the dough towards the center to form a rectangular “envelope” shape.Roll the dough into a rectangle again, about 1/4 inch-thick. Using an angled spatula, spread the second dough over the rolled first dough until well-distributed.Fold the dough again in the same way. Roll it out again into a rectangle as thin as possible without tearing.Starting on the long edge, roll the dough into a tight log.Preheat oven to 350 F. Use a knife to slice the dough into 1/2-inch portions. Take one portion, and roll it out very thinly (paper-thin) into an oval shape. Lightly dust the rolling pin to keep the dough from sticking.Carefully dip the shaped dough on a plate of white sugar to coat. Repeat with remaining dough portions. Arrange the otap dough in a single layer on parchment-lined baking sheets and bake in the preheated 350 F oven for about 15 to 18 minutes, or until the top is golden and crisp. Allow the otap to cool completely and remove from pan.

Notes
To make the second dough, make sure the shortening and   butter are really, really soft. Leave out at room temperature for about 10 to 15 minutes or warm them up for 3 to 5 seconds in the microwave until softened but not melted.
Roll the individual dough portions into oval shapes very thinly (as in paper-thin) to achieve a crispy otap.
Bake them in batches, and roll them flat just before they go to the oven so they remain thin. If they puff up before baking, give them one final pass with the rolling pin to flatten them out.
When rolling the individual portions into oval shapes, lightly dust the rolling pin with flour to prevent the dough from sticking.

Nutrition InformationCalories: 145kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 65mg, Potassium: 36mg, Fiber: 1g, Sugar: 10g, Vitamin A: 92IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]

FOODS

Fettuccine in Tomato Sauce | Filipino Style Recipe

Ingredients:
250 grams fettuccine, cooked according to package instruction
1 can (395 grams) crushed tomato
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon capers
3 tablespoons black olives, sliced
1/4 teaspoon dried basil flakes
2 tablespoons olive oil
salt and pepper to taste
Parmesan cheese
Parley for garnishing
Procedures:
1. In a sauce pan, heat olive oil then saute onion, garlic and chili flakes.
2. Add crushed tomatoes and simmer for 15 minutes over medium heat. Stir occasionally.
3. Add black olives, capers and dried basil flakes, adjust seasoning according to taste.
4. Add pasta to the sauce then stir well until well coated. Add a little pasta water if needed.
5. Transfer to serving plate, sprinkle with Parmesan cheese then garnish with parsley. Serve with toasted garlic bread. […]

FOODS

Quick and Easy Tahong Sisig | Filipino Style Recipe

Ingredients:
2 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1 red onion, minced
2-3 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
1-2 raw eggs (optional)
Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Chop and set aside.
Part2
1. In a pan, melt butter the saute garlic and onion.
2. Add mussels, green chili, and labuyo then season with paprika, salt and pepper.
3. Transfer into hot sizzling plate then add egg on top.
4. Toss and serve immediately. […]

FOODS

Pork and Beans with Cabbage | Filipino Style Recipe

Ingredients:
1/4 kilo white beans(bitsuelas)
1/2 kilo pork, cut into small pieces
4 gloves garlic, peeled and crushed
1 onion, chopped
3 pieces tomatoes, discard seeds and diced
1 cup tomato sauce
1/4 cup tomato ketchup(optional)
1 liter water
sugar, salt and pepper to taste
1 small cabbage, cut into serving pieces
Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.
Part 2
1. In another pot, heat oil then saute garlic, onion and tomatoes.
2. Add pork and cook until light brown and tender.
3. Add boiled beans, tomato sauce, ketchup, sugar, salt and pepper according to taste.
4. Simmer until well blended and thicken. Add water if necessary.
5. Add cabbage then simmer for another 3 minutes. Remove from heat then serve with steamed rice. […]

FOODS

Salted Caramel Crepe Cake | Filipino Style Recipe

Crepe Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
3 large eggs
2 1/4 cups milk
1/2 teaspoon vanilla
2 tablespoons butter, melted
Whipped Cream Ingredients:
3 cups heavy cream
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Sauce:
salted caramel sauce
Procedures:
Part 1
1. In a bowl, combine the flour, baking powder, sugar and salt. Mix together until well combined.
2. In another bowl, whisk the eggs, milk, vanilla and butter until smooth.
3. Pour wet ingredients into dry ingredients and mix well.
4. Refrigerate for one hour or overnight to allow the bubbles to settle.
Part 2
1. In a small nonstick pan, grease using melted butter. Wipe off excess oil with a paper towel.
2. Scoop 1/4 cup of batter then pour and swirling the pan to make as thin as possible.
3. Cook for 30 seconds or until slightly brown, Flip and cook the other side for 10 seconds.
4. Remove from the pan then repeat the steps for the remaining batter.
Part 3
1. Using hand mixer, beat the cream until it forms soft peaks.
2. Add vanilla and sugar then stir until well combined. Do not over beat.
Part 4
1. In a cake stand, place one crepe then add a thin layer of whipped cream.
2. Add the crepe and layer the cream until you have reached the desired height.
3. Allow the cake to chill for at least 30 minutes.
4. Drizzle with salted caramel sauce then cut the cake with a sharp knife. Serve. […]