"Kilayin & Tuyo Rice"

Two days ago, my hubby, a friend and I, attended the JMK (Julius Maggi Kitchen) free cooking demo class. I just would like to share two of the many recipes I've learned, in which I tweaked a little to my own taste preference.

According to JMK, "Kilayin" is Pampanga's version of "Kilawin"; the meat is marinated in vinegar and soy sauce, then, braised to its tenderness and full-flavor. As for the "Tuyo Rice", it is my opinion, that it is another way to serve the usual fried tuyo, fried rice and chopped tomatoes.

Good for 5 servings.

Ingredients:

for the "Kilayin"

• 1/2 kilo pork shoulder (kasim), cut into thin strips
• 1/4 kilo pork liver, cut into thin strips
• 1/2 head garlic, finely pounded with some skin on
  
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp ground black pepper
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup cooking oil

for the "Tuyo Rice"

• 2-1/2 tbsps & 4 tbsps cooking oil
• 6 pcs (50 grams) salted fish (tuyo)
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) tomatoes, diced
• 5 packed cups cooked rice
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp iodized coarse salt
• 1/4 tsp ground white pepper

Procedure:

In a deep heavy bottom pan or wok, put all the ingredients for "Kilayin". Mix. Cover. Stand aside.

Meanwhile, mash cooked rice until grains separate. Lightly fry the tuyo in 2-1/2 tbsps of oil. Let cool, then, shred. Removing the scales and head. The shredded tuyo will render 1/3 cup. Lastly, prepare other ingredients.

Place the pan with the marinated meat over medium-high fire. Cover. Bring to boil without stirring. Let it boil for a minute before opening the cover. Mix. Lid on back again. Decrease fire to low, simmer for 25 minutes. Remove cover. Increase fire to medium-high and let all the extra liquid evaporates. When dry, add oil. Stir-fry for a minute. Serve over "Tuyo Rice".

Meanwhile, In a wok over medium-high fire, heat moderately. Put 1/4 cup oil and garlic. Saute until garlic is light golden brown. Follow the shredded tuyo. Stir-fry until aromatic. Add the tomatoes. Cook for 10 seconds only. Put in the mashed rice, all-in-one-seasoning, salt and pepper. Mix. Cook until rice is fluffy.

Serve hot or top with "Kilayin"

"Ground Pork & Bell Pepper Stir-fry"

Ingredients:

• 3 tbsps corn oil
• 3 cloves garlic, pounded & minced
• 1 large red onion, minced
• 1 large red plump tomato, chopped
• 250 grams lean ground pork
• 1 tsp all-in-one seasoning
• 1/2 tsp ground black pepper
• 1 tbsp soy sauce
• 1/2 pc of bell pepper, cut into strips

Procedure:

Heat wok at medium-high fire, put oil. Saute garlic until golden brown. Follow with onion ant tomato, cook until soft. Add ground pork and all-in-one-seasoning, stir-fry until pork is no longer pink. Put soy sauce and bell pepper. Stir-fry until liquid evaporates.

Serve hot with steamed rice.

tip: if all-in-one-seasoning is not available, substitute it with salt and pepper.

Steamed Chicken Quarters With Chorizo-Tausi Sauce

Ingredients:

• 2 pcs (650 grams) chicken (leg & thigh part)
• 1/2 tsp iodized coarse salt
• 1/2 tsp ground white pepper
• 15 grams ginger, sliced
• 2 cloves garlic, sliced
• 1 tbsp soy sauce
• 1/2 tbsp liquid seasoning, garlic flavor
• 1 tbsp flour
• 1 tsp brown sugar
• 1/2 tbsp corn oil
• 1 pc Chinese chorizo, sliced
• 1/2 tbsp salted black beans (tausi), drained
• 4 stalks spring onion, minced

Procedure:

Clean the chicken. Pat dry. Cut each chicken quarter into four but not all the way through to retain the shape.

In a stainless shallow plate, put the chicken and the next-six ingredients. Steam for an hour over medium-high fire on a tight lid.

Place the chicken in a serving platter, remove the ginger and garlic. Strain the sauce into a bowl. Add in the flour and brown sugar. Mix until blended.

In a pan, put oil, heat lightly over medium fire. Saute chorizo and tausi for 10-12 seconds. Put in the sauce, cook until it thickens.

Pour the thickened sauce over the steamed chicken. Sprinkle with spring onion.

Serve with steamed rice.

"Chili-Ginger Steamed Chicken"

Ingredients:

• 2 pcs (600 grams) chicken thigh & leg part
• 1 tsp iodized rock salt
• 1/4 tsp ground white pepper
• 1 tbsp liquid seasoning or light soy sauce
• 3/4 dark soy sauce
• 2 cloves garlic, peeled & sliced
• a thumb-size ginger, sliced
• 1 tsp whole peppercorns
• 6 pcs spring onion, cut at 1" length
• 2 finger chilis, seeded & cut into thin strips
• a few drops of sesame oil

Procedure:

In a stainless or porcelain shallow plate, place all the ingredients and mix thoroughly. Place in a hot & boiling steamer (medium-high fire). Cover tightly. Steam for 50 minutes (never open the cover at this point).

Turn the chicken and steam for another 15 minutes. Remove from the heat. Drizzle lightly with sesame oil.

Serve immediately and with hot steaming rice.

"Menudillo Rice"

Ingredients:

• 1/2 kilo of lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 4 tbsps cooking oil
• 4 cloves garlic, finely crushed
• 1 large (50 grams) red onion, finely minced
• 1 large (50 grams) red ripe tomato, finely minced
• 1 small (100 grams) carrot, minced
• 1 medium (130 grams) potato, minced
• 1 tbsp fish sauce
• 1 pc (40 grams) red bell pepper, finely minced
• 1-3/4 water
• 1 pouch (115 grams) tomato sauce
• 2 tbsps cheddar cheese, finely minced
• 2 tbsps green peas
  
• steamed rice to serve

Procedure:

In a bowl, combine the first-three ingredients. Mix well. Set aside.

In a wok, put oil. Put over medium-high fire. Saute garlic until golden brown. Follow with onion and tomato. Saute and mash until soft.

Add the carrot and potato. Saute fo 3 minutes. Put marinated pork and red bell pepper. Saute until pork changes color and separates.

Put water, tomato sauce and cheese. Mix. Cover. Bring to boil. Then, decrease to medium-low, gently simmer for 8 minutes. Add the green peas, cook for another 2 minutes.

Serve over hot steamed rice, but personally, I like mine mixed with rice as you can see in the picture.

"Giniling At Itlog Ng Pugo Ala Bistek"

Ingredients:

• 450 grams lean ground pork
• 1 tsp ground black pepper
• 1/2 cup soy sauce
• 8-10 pcs (100 grams) Philippine lemon (kalamansi)
• 24 pcs quail eggs
• water
• salt
• 1/4 cooking oil
• 3 cloves garlic, finely crushed
• 3 pcs (200-250 grams) whit onion, halved & thinly sliced
• 1 pc (150 grams) potato, shoe-string cut

Procedure:

In a bowl, put the ground pork. Add the pepper and soy sauce. Squeeze the kalamansi, strain the seeds. Mix well. Set aside.

Place the quail eggs in a casserole. Level with water. Sprinkle heavily with salt. Place over medium fire. Bring to boil. Remove from fire. Let it sit until needed.

In a pan or wok, place over medium-high fire. Heat moderately. Put oil and garlic. Saute until light brown only. Follow with onion. Saute until translucent.

Add the marinated ground pork. Stir-fry for 2 minutes. Cover. Then, lower heat to medium. Bubble away for 10 minutes.

Meanwhile, change the water of the quail eggs until it is cool enough to handle. Shell the eggs.

Back to the pan, increase fire to medium-high, put the shelled eggs and potato. Mix well. Lid back on. Cook for another 4-5 minutes.

Serve with rice.

"Chicken Chorizo With Tausi"

Ingredients:

• 600 grams chicken, cut into 1"x1" cubes
• 1-1/2 tbsp soy sauce
• 3/4 tsp ground black pepper
• 2 tbsps cooking oil
• 5 cloves garlic, skinned & finely pounded
• 1 large (50 grams) red onion, minced
• 1 large (50 grams) red ripe tomato, minced
• 2 tbsps salted black beans (tausi), drained, washed & chopped
• 1 pc Chinese chorizo, sliced thinly
• 1/2 cup water
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2-3 stalks spring onion, minced
• a few drops of sesame oil (optional)

thickening agent:

• 1 tbsp flour or cornstarch
• 1/4 cup water

Procedure:

Combine in a bowl the first-three ingredients. Mix well. Set aside.

In a pan or wok, place over medium-high fire, put oil. Heat lightly. Add garlic Saute until light golden brown. Follow with onion and tomatoes. Saute and mash until limp. Put the marinated chicken, tausi and chorizo. Stir-fry for about 6 minutes.

Put water, soy sauce and brown sugar. Mix. Cover. Bring to boil. Then, decrease fire to low, bubble away for 15 minutes. Meanwhile, combine the thickening in a small bowl. Mix well.

Increase fire to medium, put the thickening agent. Stir until it boils. Remove from fire. Drizzle lightly with sesame oil. Sprinkle on top with chopped spring onions.

Serve hot and on top of cooked white rice.

"Giniling Ala Bistek" (Steak-style Ground Pork)

Ingredients:

• 1/4 cup sunflower oil
• 3 pcs (350 grams) white onion, sliced thinly, ring-cut
• 1/2 tbsp liquid seasoning
• 6 cloves garlic, finely pounded
• 1/2 kilo lean ground pork
• 1 tsp ground black pepper
• 1/2 cup soy sauce
• 7 pcs (80 grams) Philippine lemon, topped
• 1/2 cup water
• 2 pcs (180 grams) potatoes, julienne

Procedure:

In a wok, place over medium fire. Heat lightly. Put half of the oil. Dump the onion, Stir-fry until soft. Remove from pan. Set aside.

Add the rest of oil to the wok. Put the garlic. Saute until rich golden brown. Put the ground pork, black pepper and soy sauce. Squeeze the Philippine lemon, strain the seeds. Mix well. Cover. Bring to boil. Mix again. Lid back on. Cook for 6-8 minutes.

Put the potatoes and cooked onions. Mix. Lid on. Bring to boil. Then, decrease fire to medium-low, cook for 5 minutes.

Serve with warm cooked rice.

"Ground Pork & Salted Black Beans In Tomato Sauce"

Ingredients:

• 3 tbsps sunflower oil
• 3 big cloves garlic, finely pounded
• 2 large (100 grams) native onion, finely minced
• 450 grams lean ground pork
• 1 tbsp soy sauce
• 1 can salted black beans, rinsed, drained & chopped
• 1-3/4 cup water
• 1 pouch (115 grams) tomato sauce
• 1 tsp sugar
• 1 pc (100 grams) potato, julienne
• 1 small (30 grams) red bell pepper, julienne
• 2 tbsps green peas
• 24 pcs quail eggs, hard-boiled & shelled

Procedure:

In a wok, place over medium fire. Heat moderately. Put oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Put ground pork and soy sauce. Stir-fry for 5 minutes or until pork separates and liquid dries up.

Put salted black beans. Saute for a minute or two. Add water, tomato sauce, sugar, potato and red bell pepper. Mix. Cover. Bring to boil. Then, reduce heat to low. Simmer for 5 minutes.

Increase heat to high, add green peas and shelled quail eggs. Bring to boil.

Serve.

"Giniling De Crema Piña" (Ground Pork In Creamy Pineapple Sauce)

Ingredients:

• 24 pcs quail eggs
• rock salt
• water
• 2 tbsps sunflower oil
• 2 small (200 grams) carrot, chopped
• 3 cloves garlic, finely pounded & minced
• 2 medium (70 grams) red onion, finely minced
• 325 grams lean ground pork
• 3 tbsps fish sauce
• 1 tsp ground black pepper
• 2/3 cup unsweetened pineapple juice
• 2/3 cup evaporated milk
• 1/2 cup rice wash or water
• 1 tsp white sugar
• 1/2 pc (15 grams) red bell pepper, seeded & chopped
• 2 tbsps green peas
• about a tbsp of chopped onion leek
• a pc of finger chili, seeded & minced

thickening agent:

• 1 tbsp cream of mushroom powder
• 1/3 cup water

Procedure:

In a sauce pan, put the quail eggs. Level with water. Sprinkle heavily with rock salt. Put over medium fire. Do not cover. Bring to boil. Boil for 20 seconds. Remove from fire. Let it sit in hot water until needed.

In a wok, put half of oil. Place over medium-high fire. Heat moderately. Put carrots. Stir-fry for 5 minutes. Set aside. Retain oil. Put the rest of the oil. Saute garlic until aromatic only about several seconds. Do not brown. Follow with onion, saute until limp. Put ground pork, fish sauce and half of the black pepper. Stir-fry until it dries up, about 8-10 minutes.

Meanwhile, shell the quail eggs. In a small bowl, combine and mix the ingredients for the thickening agent.

Add pineapple juice, evaporated milk, rice wash and sugar. Mix. Lid on. Bring to boil. Then decrease fire to low, simmer for 5 minutes.

Increase fire to medium-high, put the red bell pepper, green peas, shelled quail eggs, the rest of the black pepper and the thickening agent. Stir gently. Cover and bring to boil. Boil for a minute. Place in a deep plater. Garnish with onion leek and finger chili on top.

Serve over warm cooked rice.

"Quick Ground Pork and Pineapple Recipe"

Ingredients:

• 2-3 tbsps cooking oil
• 3 cloves garlic, crushed
• 1 med (35 grams) red onion, minced
• 1 small (75 grams) potato, chopped
• 1/2 pc (35 grams) of a small carrot, chopped
• 300 grams lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps fish sauce
• 1 cup water
• 1 tsp white sugar
• 1 can (234 grams) pineapple tidbits
• 6 pcs (60 grams) green beans, chopped

Procedure:

In a pan, over medium-high heat. Put oil. Saute garlic until light brown only. Add the onion. Cook until soft. Put the potato and carrot. Stir-fry for a minute. Follow with ground pork, pepper and fish sauce. Cook until pork changes color and fish sauce is very aromatic.

Add water and pork cube. Mix. Cover. Bring to boil. Then, reduce heat to low. Cook for 12-15 minutes.

Increase heat to medium. Put the sugar, pineapple tidbits, pineapple syrup and green beans. Cook for a minute or until green beans are half-done only. Immediately remove from pan.

Serve as rice toppings.

"Maling with Oyster Sauce"

"Maling" is a famous brand of canned luncheon meat here in the Philippines.


Good for 4 servings


You'll need:

• 1 big can of Maling
• a tbsp of cooking oil
• 2 cloves garlic
• 2 medium (70 grams) red onion
• 1 large (50 grams) plump tomato
• 3 tbsps water
• 4 tbsps oyster sauce (I used Mama Sita's)
• 1/4 tsp ground black pepper
• 1/4 tsp pepper flakes
• 1 pc of finger chili
• a few drops of sesame oil
• chopped spring onion (optional)

Here's how:

Slice the Maling, 1/4" thick. Pan-fry in oil. Set aside.

Meanwhile, Bruise, then, finely mince the garlic. Finely mince the onion and tomato. Remove the seeds of finger chili and finely mince.

When done frying. Slice the fried Maling into strips.

Back to the pan, use the same oil. Saute garlic until light golden color. Follow with onion and tomato. Cook until soft. Add the water, oyster sauce, pepper, fresh and dried chilis. Put back the Maling. Mix gently until sauce coats the Maling. Remove from fire. Drizzle with sesame oil lightly. If you have chopped spring onion, sprinkle some on top. I had none when I cooked this dish, as you can see in the picture.

Serve over cooked rice.

"Ground Pork, Green Peas and Quail Eggs in Tomato Sauce"

Ingredients:

• 3 tbsps of cooking oil
• 4 cloves of finely crushed garlic
• 2 medium pcs (70 grams) minced red onion
• 1 pc (180 grams) potato, chopped
• 1 small (100 grams) carrot, chopped
• 450 grams lean ground pork
• 1 tsp of ground black pepper
• 2 tbsps of soy sauce
• 2 cups rice wash or water
• 1 small pouch (115 grams) tomato sauce
• 1 small red bell pepper, minced
• 2-3 tbsps of cheddar cheese, grated
• 1 sachet (15 grams) raisins
• 1/4 cup green peas
• 1 pc pork cube
• 1 heaping tsp of brown sugar
• 24 pcs hard-boiled quail eggs, shelled

Procedure:

Heat wok. Pour oil. Saute garlic until golden brown. Follow with onion, potato and carrot. Stir-fry for several minutes. Add the ground pork, black pepper and soy sauce. Mix. Saute until it dries up. Stirring often to separate the ground pork.

Add water, tomato sauce, bell pepper and cheese. Cover. Bring to boil. Bubble away for 10-12 minutes in medium fire.

Put raisins, green peas, pork cube, brown sugar and quail eggs. Mix. Put back the lid on. Cook for another 5 minutes.

Serve over rice.

"Ground Pork with Raisins and Eggs"

I tweaked the recipe a little by adding oyster sauce instead of just plain soy sauce. Also, I added the saltine crackers that my kiddo brought home from school. I didn't want it to go to waste... I used it as a thickening agent for the sauce.


Good for 4-6 servings.


You'll need:

• 3-4 tbsps of cooking oil
• 6 cloves of garlic, finely pounded
• 3 pcs (120 grams) red onion, minced
• 3 pcs (120 grams) red ripe tomatoes, minced
• 2 pcs (250 grams) potato, minced
• 1 small pc (80 grams) carrot, minced
• 300 grams of lean ground pork
• 1 tsp of ground black pepper
• 2 tbsps of fish sauce
• 1-3/4 cup of water
• a pack (25 grams) skyflakes or saltine crackers, pounded finely
• 2 tbsps of oyster sauce
• 25 grams raisins
• 1 small pc (30 grams) bell pepper, minced
• 6 pcs hard-boiled eggs, shelled

Here's how:

In a wok, over medium-high heat, put oil. Saute garlic until golden brown. Add onion and tomatoes. Cook until soft. Put the potato and carrot. Stir-fry for about 4 minutes.

Add the ground pork, pepper and fish sauce. Stir-fry until ground pork changes color or until liquid evaporates.

Pour water. Put the saltine crackers, oyster sauce, raisins and bell pepper. Mix thoroughly. Cover. Bring to boil. Then, simmer in low fire for 13-15 minutes.

Increase fire to high, put the hard-boiled eggs. Cook for another 3 minutes.

"Ground Pork and Bean Curd with Salted Black Beans"

Earlier today, I prepared this dish for our baon. We'll be going to the rink later for my kiddo's ice skating lesson and practice plus his gymnastics work-out.

Salted black beans or also known as fermented black beans are small soy beans preserved by fermentation with salt and spices which gives them their rich salty taste and distinctive smell.


Good for 4-6 servings.


You'll need:

• 1/4 cup of palm or vegetable oil
• 3 pcs. hard tofu or bean curd (tokwa)
• 4 cloves of finely pounded garlic
• 1 large red onion (50 grams), chopped
• 2 red ripe tomatoes (70-75 grams), coarsely chopped
• 400 grams lean ground pork
• 1 can (180 grams) salted black beans
• 1/2 tbsp of ground black pepper
• 1 tbsp soy sauce
• 1 cup water
• 25 grams of Chinese celery (kinchay), remove roots and chopped
• 1 small red bell pepper, julienne

Here's how:

Wash salted black beans with running water. Drain. Set aside.

Using a skillet, place over high fire, heat 2/3 of oil. Fry bean curd until golden brown on both sides. Drain in lots of paper towels. Cut into cubes. Set aside.

Back to the pan, add the rest of oil. Heat again. Saute garlic until rich golden brown. Add onion and tomatoes. Cook until soft. Put the ground pork, salted black beans, ground black pepper and soy sauce. Keep stirring until pork separates. Cook until liquid evaporates or oil sizzles.

Add water, Chinese celery, bell pepper and tofu. Mix well. Cover. Bring to boil.

Serve over white cooked rice.

"Pork and Tofu in Oyster Sauce"

Tofu is a soft cheese-like food made by curdling soya milk with a coagulant. In the Philippines, it’s called “tokwa”. It is sold in water-filled packs or in aseptic cartons, can be found in supermarkets and natural health food stores.

Tofu is a bland tasting product that easily absorbs the flavors of other ingredients. Often used as a meat substitute in vegetarian dishes. It is an exceptional food, not only because it is highly nutritious but because it can be prepared in such a remarkably wide variety of ways. It is a good source of soy protein and isoflavones, both of which confer promising health benefits. The uses for tofu are limited only by one's imagination.

Try this trick: chill or freeze tofu before use to give it a chewier and meatier texture, making it more absorbent.

Good for 4 servings.

Ingredients:

• 250-300 grams pork belly (liempo)
• 2 cups water
• 1 tsp rock salt
• 3 tbsps cooking oil
• 4 pcs tofu (tokwa)
• 4 cloves garlic, finely crushed
• 1 large (50g) finely minced red onion
• 1 tsp ground black pepper
• 2 tbsps finely minced Chinese celery (kinchay) or fresh cilantro (wansuy)
• 2 tbsps MAMA SITA’S oyster sauce
• 1 tbsp SILVER SWAN soy sauce
• 1 tbsp all-purpose flour or cornstarch

Here’s how:

1. Wash tofu in running water. Drain well. Cut into four. Fry until light golden brown. Cut each fried tofu into 3 strips. Set aside.


2. While frying the tofu, combine the first-three ingredients in a casserole. Cover. Bring to boil. Lower heat to low, then, simmer for 20 minutes or until pork is fork-tender. Remove pork. Reserve pork stock. Cut into thin long strips. Set aside.


3. Mix the last three ingredients and pork stock. Set aside.


4. Back to the pan with cooking oil, sauté garlic until golden brown. Add onion, cook until limp. Put pork and pepper. Sauté for 30 seconds. Place Chinese celery, tofu and pork stock mixture. Cook until sauce thickens.


5. Serve over hot cooked rice.