Ilonggo Kadyos, Baboy, Langka Recipe

Ilonggo Kadyos, Baboy, Langka Recipe
Ilonggo Kadyos, Baboy, Langka Recipe

Ingredients:
1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces
1 unripe Jack fruit, cubed
2 cups pigeon pea (kadyos)
6-8 pieces batwan fruit (or tamarind powder)
1 piece pork broth cube (optional)
8 cups water
Kamote tops (optional)
Salt

Procedure: (Kadyos, Baboy, at Langka)
*In a pot with water, boil GRILLED pork for 30-45 minutes or until it becomes tender. Notice the emphasis on the “grilled” as cooking the pork over fire or charcoal gives the broth more flavour.
*Add kadyos beans and langka cubes and boil for another 10-15 minutes until tender. For the langka, if you have big cube slices you can boil it together but if its thinner/smaller you can place it later.
*When the three ingredients are soft, add batwan (and broth cubes if desired). Make sure that the jackfruit is already tender before adding the souring ingredient of choice. Make adjustments with the quantity of water if needed.
*Season with salt and make flavor adjustments especially the sourness.
*If desired, add kamote tops and cook for 1-2 minute/s.


Nilagang Baboy Recipe

Nilagang Baboy with Sweet Corn. Cooked sweet corn health benefits increases levels of ferulic acid,which provides anti cancer properties.

Nilagang Baboy Recipe

Nilagang Baboy

Ingredients:

  • 1 kilo pork spareribs or pork belly, skin on, cut to serving pieces
  • 3 pieces sweet corn on cobs, divide into four each piece
  • 1 big bunch, bok choy or pechay, trimmed
  • 3 medium size potato, skinned, quartered
  • 1 large size onion, quartered
  • 1 tbsp. peppercorns
  • 2 slivers of ginger
  • 1 small bunch of spring onion, chopped
  • salt or patis

Procedure:

  1. Heat the cooking oil in a deep cooking pot.
  2. Once the oil becomes hot, saute the onion.
  3. Add the whole pepper corn. Continue to cook for 20 seconds.
  4. Put-in the pork. Cook until the color turns light brown (about 3 to 5 minutes).
  5. Pour-in the pork broth. Bring to a boil. Simmer for 45 to 60 minutes or until the pork becomes tender.
  6. Add the sweet corn and potatoes. Stir and cook for 12 minutes.
  7. Put-in the cabbage( offional) . Add salt or patis  to taste. Stir. Cover and continue to cook for 3 minutes.
  8. Transfer to a serving bowl. Serve with a spicy fish sauce dipping sauce.
  9. Share and enjoy!

Kare Kare Recipe

Kare-Kare Filipino

Kare-Kare

Ingredients:

  • 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
  • 3 cups of peanut butter
  • 1/4 cup grounded toasted rice
  • 1/2 cup cooked bagoong alamang (anchovies)
  • 2 pieces onions, diced
  • 2 heads of garlic, minced
  • 4 tablespoons atsuete oil
  • 4 pieces eggplant, sliced 1 inch thick
  • 1 bundle Pechay (Bok choy) cut into 2 pieces
  • 1 bundle of sitaw (string beans) cut to 2″ long
  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water
  • 1/2 cup oil
  • 8 cups of water
  • Salt to taste

Procedure:

  1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
  2. In a big pan or wok, heat oil and atsuete oil.
  3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
  4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes –
  5. Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice