Paano Lutuin Ang Puso Ng Manok

Ang puso ng manok ay hindi gaanong binibigyan ng pansin, pero kung alam mo paano ito ihanda, masarap ang puso ng manok. Sa bansang Brasil isa ito sa mga parte ng manok na common gamitin bilang inihaw sa paraan nila na ang tawag ay "churrasco". Sa mga restaurant ay siniserve din ito sa mga a la cart. Ang paraan na maluto ito ng madali ay sa kawali. Pero kung may oras kayo pwede rin itong ilagay sa barbecue stick saka iihaw. Sa susunod ilalagay ko dito kung paano ang inihaw nito.

Mga sangkap:

1/2 kilo puso ng manok (malinis na)

2 buo sibuyas -hiniwa

asin ayon sa iyong panlasa

mantika

Paraan ng pagluluto:

1. Initin ang mantika, kapag mainit na ilagay ang puso ng manok, lakasan ang apoy at haluing madalas para pantay ang pagkakaluto, parang isasangag mo lang ang puso ng manok kaya maganda malakas ang apoy para hindi magtutubig, kapag half cooked na ay ilagay ang sibuyas at timplahan ng asin.

2. Ituloy ang pagsangag sa malakas na apoy hanggang maluto ito.

3. Ihain.

How To Cook Crispy Pork Head

Crispy at masarap. Madali lang itong gawin, sa pamamagitan ng slow cooking method napapalambot nito ang karne. Subukan nyo po.
Mga sangkap:

• 1 ulo ng baboy (malinis na)
• asin at paminta na panimpla
• 2 kutsara katas ng kalamansi 

Paraang ng pagluluto:

1. Timplahang maigi ng Kalamansi, asin at paminta ang ulo ng baboy. Kung gusto nyong iimprove ang lasa sa pamamagitan ng paglagay ng mga powder na panimpla nasa sa inyo na po yon.
2. Painitin ang oven sa loob ng 10 minuto sa temperaturang 140C. Ilagay ang ulo ng baboy at i-oven ito sa loob ng 5 horas.
3. Pagkatapos ng 5 horas ilipat ang temperatura sa 150C at ituloy ang pagluluto sa loob ng 1 horas.
4. Ihain at tawagin ang pamilya para magsalo-salo na!

English Version
Ingredients:

• 1 pork head (cleaned)
• salt and pepper to taste
• 2 tablespoons calamansii or lime juice

Procedure:

1. Seasonthe pork head with lime juice, salt and pepper. If you want to enhance the flavor by using powdered seasoning, it is up to you.
2. Preheat the oven for 10 minutes at 140C. Put the pork’s head and cook it for 5 hours.
3. After 5 hours, adjust the temperature to 150C then continue cooking for 1 hour.
4. Serve and enjoy!

How To Cook Chicken Liver

Isa sa mga parte ng manok na paborito ko ay ang atay, Kumakain din nito si Malley (asawa ko) kapag wala ng iba ( laughing) but I always convince him to eat because it is nutritious, high in iron that can help in preventing anemia, at marami pang iba't ibang uri ng bitamina ang makukuha dito (vitamins B12, A, B6) at marami pang iba. Kaya kumain na tayo ng atay ayon sa pangangailngan ng ating kalusugan.

Mga sangkap:

• 1 kilo atay ng manok
• 4 kutsara toyo
• luya kasing laki ng hinlalaki (hiniwa)
• 1 sibuyas (hiniwa)
• 1 pulang bell pepper (hiniwa)
• 1 tali sibuyas dahon (hiniwa)
• 3 butil ng bawang (dinikdik)
• asin at paminta na panimpla

Paraan ng Pagluluto:

1. Igisa ang luya, bawang at sibuyas, ilagay ang atay at igisa sa loob ng 5 minuto o hanggang sa lumabas ang katas ng atay.
2. Ilagay ang toyo at bell pepper, haluing maigi at timplahan ng asin at paminta. Takpan at ituloy ang pagluluto sa mahinang apoy hanggang sa matapos saka ilagay ang dahon ng sibuyas at patayin ang apoy.
3. Ihain kasama ng kanin.

English Version

Ingredients:

• 4 kilos chicken liver
• 4 tablespoons soy sauce
• thumb size ginger ( sliced into strips)
• 1 onion (sliced)
• 1 red bell pepper
• 1 bunch spring onion
• salt and pepper to taste

Procedure:

1. Saute ginger, garlic and onion, add the liver then simmer for 5 minutes.
2. Add the soy sauce and bell pepper, mix well then season with salt and pepper. Cover and continue to cook in low heat until it is done, put the spring onion then turn off the heat.
3. Serve with rice.

How To Cook Chicken Heart

Masarap! Dito sa Brasil ang puso ng manok ay isa sa mga kumon na pagkain, at sa mga street food nila tinutuhog ito sa barbecue stick at iniihaw o kaya ay parang sinasangag. Madali lang itong lutuin, ito ang ibabahagi ko kung paano.
Mga Sangkap:

• 1/2 kilo puso ng manok (hugasang maigi at patuluin)
• 2 sibuyas (hiniwa)
• 3 kutsara mantika
• asin at paminta panimpla

Paraan ng pagluluto:

1. Timplahang maigi ng paminta at asin ang puso ng manok.
2. Initin ang mantika sa kawali, kapag mainit na, ilagay ang puso ng manok at lutuin ito na parang sinasangag hanggang sa maluto.
3. Ilagay ang sibuyas at ituloy ang paghalo hanggang sa maluto ang sibuyas.
4. Ihain habang mainit pa.

English Version

Ingredients:

• 1/2 kilo chicken heart
• 2 onion (sliced)
• 3 tablespoons oil
• salt and pepper to taste

Procedure:

1. Season well the chicken heart with salt and pepper.
2. Heat the oil in a pan then put the chicken heart, stir well and cook until brownish.
3. Add the onion and continue stirring until the onion is done.
4. Serve it hot.

Have you tried this recipe before?

Crispy Chicken Nails

A friend challenged me if I can make the chicken nails eatable, I said "yes! of course!" So here is what I did and all of them who tasted it were convinced and said it's unbelievable that it tasted like corn chips :-).


Ingredients:
1 kilo kuko ng manok (chicken nails)
2 cups flour
salt and pepper to taste

Procedure:
1. Boil the chicken nails until tender then drain. Sprinkle with salt and pepper.

2. Put in the flour and coat well then deep fry until golden brown.

3. Serve and enjoy. Try it and you will be amazed. 

Chicken Liver Adobo

Exotic or not? that is the question. :-) Of course this recipe is not exotic if this is an ordinary food for you, but for those who do not know that chicken liver can be eaten, it is really weird or exotic for them, I cooked this because I challenged one friend from U.K that chicken liver can be eaten, he said yuck! Then we laughed! As I am about to put it in my mouth he said throw it away! I said noooooooooooooo it is really yummy hahahahaha, funny. Anyway liver is rich in iron therefore it is good for our health. Eat it.


Ingredients:

1/2 kilo chicken liver
1 small onion
5 cloves garlic
1 tablespoon ginger (strips)
3 tablespoons soy sauce
salt and pepper to taste
2 tablespoons vinegar

Procedure:

1. Saute garlic and ginger, then add the onion increase the heat
2. Put the liver and braise for a while.
3. Add the soy sauce, vinegar and pepper, reduce the heat and cover then simmer until it is done.
5. Serve and garnish  it with green onion.

Kilawin na Tainga ng Baboy

Lets go exotic today, I learned this recipe from my father. He makes a very good one of this, and everybody in the family loves it. It is  the best partner of bean curd (tokwa), but this combination ( tokwa't baboy) is most popular in Manila, and not in Davao city, that is why this  dish is serve as a viand and Dabawenyos called this Kilawin nga dalunggan sa baboy in their vernacular.

Ingredients:

2 pork ears ( cleaned and cooked)
1 small size onion
1/2 teaspoon ginger (minced)
3 tablespoons soy sauce
1 green lemon or 5 calamansi
spring onion for garnishing
salt and pepper to taste
chili for garnishing

Procedure:

1. Cut the cooked pork ears into strips
2. Mix all the ingredients.
3. Garnish with spring onion and chopped chili pepper then serve.

Pritong Camaro ( Fried Cricket)

It's my first time to cook and taste this exotic Filipino food that is popular in Pampanga, Philippines. All I can say is yummy!!!. Are you brave enough to try?

Ingredients:
1 cup camaro 
salt and pepper to taste
1 tablespoon calamansi juice

Procedure:
1. Clean the Camaro, sprinkle with calamansi juice, salt and pepper.
2. Heat the oil then deep fry until crispy, remove from oil and serve.



Thanks Bro. Eli for giving this to me for my blog.

Kambing Sari-sari

I went to a nearby meat shop and found a good ingredient for a delicious dish which we called "sari-sari"  the typical sari-sari is made from the innards of pig,when I saw the goat's innards I bought a kilo because I wanna try cooking sari-sari using the goat's innards, here is the recipe my family loved it.

Ingredients:
1/2 kilo Goat's Innards (lamang loob ng kambing)
4 cloves garlic
1 onion
thumb size ginger
1/4 teaspoon ground pepper
2 tablesoons vinegar
3 tablespoons soy sauce
5 pieces chili ( siling haba)
5 stalks spring onion (sliced)
salt to taste

Procedure:
1. Boil all the goat's innards, make sure that the tenderness is right then slice into small pieces.
2. Saute the garlic and onion then add the rest of the ingredients, simmering and stirring occasionally until done.
3. Serve hot and garnish with spring onion.

Frog Steak

Frog meat really tastes like chicken, have you tasted it before? I cooked this when I visited my brother. After a heavy rain he went frog hunting with his friends and when they returned they brought around 2 kilos of live frogs. They cleaned it and I cooked it for them and here it is.

Ingredients:
1 kilo cleaned Frog
8 cloves Garlic
2 big Onion ( sliced into rings)
1/4 cup calamansi or lime juice
1/2 cup soy sauce
1/2 teaspoon ground pepper
salt to taste

Procedure:
1. Saute the garlic and onion and add the frog meat and ground pepper  cover for 3 minutes over medium heat, then stir to mix well.
2. Add the  calamansi juice and soy sauce then stir well then continue to simmer until done while stirring every now and then.
3. Serve with a smile.

Fried Frog

Rainy days are here again, edible frogs are everywhere :-). My brother (Edward) caught frogs last night and he gave me some. I fried it, yummy! Lami!

Ingredients:
1/2 kilo cleaned frog
4 calamansi or 1 big lime
1/4 cup soy sauce
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Combine all the ingredients and marinate for an hour.
2. Deep fry until golden brown.
3. Serve with a smile :-)

Sinabawang Ulo ng Tuna

I was tempted to cook this because while I am at the market this morning, the vendor of this is a very good one and was able to convinced me to buy this. I'm glad that I bought it, the soup is yummy, I am the one who ate the eye, that's extra yummy for me. Have you eaten tuna's eye before?

Ingredients:
1 kilo sliced Tuna head
3 cups water ( add if needed)
2 tablespoons fish sauce (optional)
1 onion
1 teaspoon ginger strips
1/4 kilo Chinese cabbage or any green leafy vegetables for soup
some chili fingers
salt to taste

Sliced Tuna Head

Procedure:
1. Saute the ginger and onion then put the tuna head and fish sauce then simmer for 2 minutes then add the water and bring to a boil, when boiling reduce the heat and simmer until the fish is fully cooked.
2. Increase the heat to high then add the Chinese cabbage, chili and salt to taste then simmer for a minute, turn off the heat.
3. Serve it hot and enjoy.

Bopis

Today we cooked lechon ( whole roasted pig) and I asked the butcher to give me the innards that I can use for "bopis".  One of the ingredients for bopis is lungs but since most of my siblings will not eat it, I decided not to include it. Here is my simple way of cooking bopis.

Ingredients:
1 piece pork's heart ( boiled and chopped)
1/2 kilo pork's intestine ( fully cleaned, boiled and chopped)
1/4 kilo pork's liver ( chopped)
1 big tomato (diced)
1 small carrot ( minced)
1/2 cup minced radish
3 cloves garlic (minced)
thumb size ginger (minced)
1 onion (minced)
3 tablespoons vinegar
3 tablespoons soy sauce
2 laurel/bay leaves
chopped chili according to your taste
salt and pepper to taste

Procedure
1. Sauté garlic, ginger, tomato and onion then add the pork's heart, liver and intestines, increase the heat, then give it a good stir.
2. Add all the ingredients then simmer until fully cooked stirring every now and then.
3. Serve hot and do not forget to smile :-)

Hot and Spicy Adobong Adidas

My friends requested this dish because they are craving for hot and spicy chicken feet. I served them a regular chicken feet adobo few weeks ago but they want it hot and spicy, so here it is.

Ingredients:
1 kilo chicken feet
1/2 cup soy sauce (add if needed)
1/2 cup vinegar
6 cloves garlic
thumb size ginger ( strips)
1 small size onion
1/4 teaspoon ground pepper
1/4 teaspoon chili powder
garlic ( thumb size)1/4 teaspoon ground pepper
2 cups water

Procedure:
1. Saute garlic, ginger and onion
2. Add the chicken feet and the rest of the ingredients cover it and simmer.
3. Mix it well, then add water and let simmer until tender. When it's already tender and it's still has a lot of water, increase the heat and allow the water to evaporate making it saucy and yummy.
4. Serve it hot.

Frog Adobo (adobong Palaka)

re-cooked August 9,2014

Have you eaten an edible frog ( palakang bukid)?  I have eaten it 20 years ago, it tasted like chicken,  I ate the legs because it's the only meaty part. During rainy season my brothers and their friends will hunt for frogs and cook it  when they are done cooking they  will call the neighbors to feast on it. The sound of happiness is what you can hear while they're eating and sharing good chats.

Ingredients:
1 kilo cleaned Frog
8 cloves Garlic
thumb size Ginger
1 big Onion
3/4 cup Vinegar
1/2 cup soy sauce
1 tablespoon crushed black pepper
3 bay leaves/laurel

Cleaned frogs

Procedure:
1. Saute the garlic and ginger then the onion and add the frog meat, laurel and black pepper then stir to mix well then simmer over medium heat until the pinkish color is gone.
2. Add the vinegar and soy sauce ( do not mix) just cover and wait until it starts to boil then simmer for few minutes before mixing.  Continue to simmer until done while stirring every now and then.
3. It is done when it is almost dry but still saucy.
4. Serve with a smile.

Exotic Porridge

It's my friend who requested this recipe, but I made this not only for my friend but also for all the followers of my blog who would love to try this exotic porridge. If you have a glutinous rice, it is better to use it.

Ingredients for 3 servings:
1/2 cup rice
1/2 cup ginger strips
3 cloves garlic
1/2 piece onion
3 pieces chicken liver
3 pieces chicken feet
3 pieces chicken gizzard
5 cups water ( add if necessary)
salt and pepper to taste

Procedure:
1. Saute the ginger, garlic and onion until brownish then add the gizzard, feet and liver, then simmer for few minutes, then add the rice, salt and pepper then simmer for a minute.

2. Add the water nad bring to a boil, once boiling, lower the heat and simmer stirring constantly until done.
3. Serve with hard boiled egg, spring onion and toasted garlic.

Adidas Humba

The other day I cooked a lot of crispy adidas that's why there are some leftover, to save it, I cooked it into humba and here is how..

Ingredients:
1/2 kilo chicken feet ( cleaned and fried)
1/2 teaspoon black pepper
1 teaspoon atsuete powder
5 cloves garlic
1/2 cup vinegar
2 tablespoons sugar
salt to taste
hard boiled eggs ( optional)

Fried Adidas

Procedure:
1.Saute the garlic then add the fried adidas, black pepper, vinegar sugar and atsuete powder then stir and simmer for few minutes.
2. Add the water and simmer until the adidas is really tender, add hard boiled egg if you want season it with salt then simmer until done.
3. Serve it hot and enjoy.

Crispy Adidas

Are you a chicken feet lover? Try this crispy adidas, and enjoy munching it with your "dabarkads" (friends).

Ingredients:
1/2 kilo chicken feet ( adidas) cleaned
1 cup sll purpose flour
1 teaspoon atsuete powder
3 garlic crushed
water (level with the chicken feet or enough to make the adidas tender)
salt and pepper to taste


Procedure:
1. In a pot put the garlic, chicken feet, atsuete powder, water, salt and pepper then boil until the chicken feet are tender then remove from water.

2. Coat with flour, salt and pepper to taste, then deep fry until crispy.

3. Serve it hot and enjoy!

Fried Chicken Butt

Have you tried this before? I know for some people this is exotic, for me this is a special treat once in a while. This is a collection from the whole chicken that my friends were chopping today for a big event, I told them to keep the butts and I will prepare it for them to taste, at first they hesitated, but I insisted, so they agreed to keep it for me. Then I cooked it and here is how.

Ingredients:
1/2 kilo chicken butt ( cleaned very well)
2 tablespoon lemon or calamansi juice
1/2 cup flour
salt and pepper to taste
oil for frying

Procedure:
1. Marinate the chicken butt with lemon juice, salt and pepper for an hour.

2. Roll over the flour then deep fry until golden brown.

3. Serve hot and enjoy :-).


My friends liked it and asked for more :D

Adobong Balumbalunan

There is a pleasure in chewing this, I am speaking from my own opinion, because I love this dish, I love gizzard or balumbalunan and I love to chew it. Yummy for me. :-).

Ingredients for 4 Servings
1/2 kilo gizzard ( balumbalunan) cleaned well
1/4 cup vinegar
3 tablespoons soy sauce
3 cloves garlic
1/4 teaspoon ground pepper
1/2 onion
1 cup water
chili finger (siling haba)
salt if needed



Procedure:
1. Saute the garlic and onion, add the gizzard then simmer for 2 minutes.
2. Add the soy sauce, ground pepper and vinegar then simmer for 2 minutes.
3. Add water and simmer until tender, when the gizzard is already tender and still has a lot of water , increase the heat to high allowing the water to evaporate making the adobo gizzard just saucy. Add the chili finger then add salt if needed, simmer for a minute and turn off the heat.
4. Serve hot with rice.