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Showing posts with label Daddy Cooks. Show all posts
Daddy Cooks: Homemade Hamburgers
Weekends are almost everybody's favorite days of the week. I for one love weekends, especially weekends at home, because I get to be with my whole family. And when the family's all complete, it just means one thing...weekend feast! Courtesy of course of my daddy dear :)
Aside from lunch feasts, we also get to enjoy the products of daddy's cooking prowess during snack time. Just like last Saturday when daddy cooked homemade hamburgers for our snacks. He was actually craving for Jollibee Champ and we were supposed to have a drive-thru. But since daddy doesn't get easily satisfied with fast food, he decided to make his own. Well I guess that's just really how it goes when you know how to cook scrumptious dishes! :p
Here's an easy-to-prepare recipe of my daddy's juicy-licious burger patties that will surely satisfy both your palates and your tummies! :-p~
Aside from lunch feasts, we also get to enjoy the products of daddy's cooking prowess during snack time. Just like last Saturday when daddy cooked homemade hamburgers for our snacks. He was actually craving for Jollibee Champ and we were supposed to have a drive-thru. But since daddy doesn't get easily satisfied with fast food, he decided to make his own. Well I guess that's just really how it goes when you know how to cook scrumptious dishes! :p
Here's an easy-to-prepare recipe of my daddy's juicy-licious burger patties that will surely satisfy both your palates and your tummies! :-p~
Daddy Cooks: Chicken and Pork Empanada
If you have left over pork or chicken in the fridge and you're sick of just having it reheated and served, instead of throwing away the food (which also means throwing away some cash :p), this recipe is the best for you.
Let me share with you a recipe of yet another tasty treat from my dad that will surely satisfy your palates. :D
Chicken and Pork EmpanadaDaddy Cooks: Crispy Pata
Crispy Pata is another dish that my dad does very well. And this of course, is one of my family's favorites too! :p
Unlike other crispy pata recipes which take at least a day for the preparation itself plus an hour or two for the actual cooking, my dad's crispy pata is not just delectable but is very easy to prepare and cook as well. :)
Crispy Pata
Ingredients:
pork pata (front or hind pork legs with knuckles)
garlic, crushed
onions, minced
salt and pepper to taste
water for boiling
cooking oil for frying
Preparation and Cooking Procedures:
Clean the pork by removing all the hair. You may use a knife to scrape the hair. My mom also rubs rock salt into the pork to remove its stinky smell. Wash the pork with running water.
In a pressure cooker, put water just enough to submerge the pork and add in crushed garlic. Add salt and pepper to taste. Cook the pork for 45 minutes. You may cook it longer to make the pork more tender. :) Drain and set aside.
Nice and tender pork pata. :) Ready for frying!
Put cooking oil in a frying pan over high heat. Make sure the oil is hot before putting in the pork. Adjust the burner to low heat and cover pan immediately after putting the pork. Cook pork until golden brown. You will need to turn the pork over for it to be evenly cooked. Cooking time is around 15-20 minutes, or until the pork is golden brown. Drain, serve, and enjoy! :)
For a more delectable treat, you may have it dipped in vinegar with soy sauce, minced onions, sugar, and pepper; or in Mang Tomas lechon sauce. :)
Unlike other crispy pata recipes which take at least a day for the preparation itself plus an hour or two for the actual cooking, my dad's crispy pata is not just delectable but is very easy to prepare and cook as well. :)
Crispy PataIngredients:
pork pata (front or hind pork legs with knuckles)
garlic, crushed
onions, minced
salt and pepper to taste
water for boiling
cooking oil for frying
Preparation and Cooking Procedures:
Clean the pork by removing all the hair. You may use a knife to scrape the hair. My mom also rubs rock salt into the pork to remove its stinky smell. Wash the pork with running water.
In a pressure cooker, put water just enough to submerge the pork and add in crushed garlic. Add salt and pepper to taste. Cook the pork for 45 minutes. You may cook it longer to make the pork more tender. :) Drain and set aside.
Nice and tender pork pata. :) Ready for frying!Put cooking oil in a frying pan over high heat. Make sure the oil is hot before putting in the pork. Adjust the burner to low heat and cover pan immediately after putting the pork. Cook pork until golden brown. You will need to turn the pork over for it to be evenly cooked. Cooking time is around 15-20 minutes, or until the pork is golden brown. Drain, serve, and enjoy! :)
For a more delectable treat, you may have it dipped in vinegar with soy sauce, minced onions, sugar, and pepper; or in Mang Tomas lechon sauce. :)
Daddy Cooks: Vigan Empanada
An authentic Vigan delicacy, Vigan Empanada has always been one of my family's favorites. Whenever we go to Vigan we make sure to indulge into their tasty Vigan empanadas. But here in Manila, we usually get to satisfy our empanada cravings through Ilocos Empanada.
It is very much different from the usual empanadas. The crust is made from rice flour. And for the filling, nowadays they use grated cabbage, mongo sprouts, and egg. But my dad, being a true blue Ilocano, said that authentic Vigan empanada's filling is originally made from grated unripe papaya.
Here's my daddy's recipe of the Vigan Empanada. Now we'll get to enjoy it anytime we want yipee! ;p
Vigan Empanada
Ingredients:
Preparation and Cooking Procedures:
Peel off the papaya's skin, remove the seeds, and wash with water. Shred the papaya or if you don't have any shredder, you may cut the papaya into thin strips.
In a pan with a little cooking oil, cook the garlic over medium heat until golden brown and add in the onions. When the onions start to caramelize, add in the pork cubes and the shredded papaya. Sauté and stir continuously until all ingredients are well incorporated. Add salt and pepper to taste. Cover pan and cook for 3-5 minutes. Pour into a plate and set aside.
Pour in the ground rice in a separate bowl and add in the egg, butter, water, vegetable oil, and atsuete mixture. Using your clean hands, mix the ingredients until it becomes a dough.
You will need to lay a plastic wrap, brushed with a little oil, on the table. Ordinary sandwich bags cut in half may come in handy. :) Now we're ready to make the empanadas. :)
Get a small amount of the dough, dip it in oil, and flatten into the plastic wrap using a rolling pin until it becomes a flat circle. Put 2-3 table spoons of the sautéed papaya over the crust.
Be sure to leave some space in the middle for the raw egg.
Hold one end of the plastic wrap and fold it over the other end, making a half circle out of the dough. Using a dough cutter, or a plastic plate, trim the rough edges of the empanada.
Here is what the finished empanada should look like:
Heat pan and pour in some cooking oil just enough for the empanada to be submerged. Gently slide the empanada and then cook over high heat until crispy. You'll know that it's ready when the color changes from light yellow to bright yellow orange. Cooking time is around 2-3 minutes.
Drain, serve, and enjoy!!! This may be eaten as is or with sukang Iloco.
Vigan Empanada with Egg
You may also make your own dip by mixing vinegar with soy sauce, onions, and sugar.
Vigan Empanada
Aside from eggs, ground Vigan Longganisa may also be added in for a more delectable treat. :)
It is very much different from the usual empanadas. The crust is made from rice flour. And for the filling, nowadays they use grated cabbage, mongo sprouts, and egg. But my dad, being a true blue Ilocano, said that authentic Vigan empanada's filling is originally made from grated unripe papaya.
Here's my daddy's recipe of the Vigan Empanada. Now we'll get to enjoy it anytime we want yipee! ;p
Vigan EmpanadaIngredients:
| filling: 2 large unripe papaya 1 medium onion, chopped 2 cloves garlic, chopped 1 Knorr pork cube salt and pepper to taste eggs | crust: 1/4 kilo ground rice 30g butter 1/4 cup water 1 tbsp vegetable oil 1 egg atsuete (with water) or yellow food color |
Preparation and Cooking Procedures:
Peel off the papaya's skin, remove the seeds, and wash with water. Shred the papaya or if you don't have any shredder, you may cut the papaya into thin strips.
In a pan with a little cooking oil, cook the garlic over medium heat until golden brown and add in the onions. When the onions start to caramelize, add in the pork cubes and the shredded papaya. Sauté and stir continuously until all ingredients are well incorporated. Add salt and pepper to taste. Cover pan and cook for 3-5 minutes. Pour into a plate and set aside.
Pour in the ground rice in a separate bowl and add in the egg, butter, water, vegetable oil, and atsuete mixture. Using your clean hands, mix the ingredients until it becomes a dough.
You will need to lay a plastic wrap, brushed with a little oil, on the table. Ordinary sandwich bags cut in half may come in handy. :) Now we're ready to make the empanadas. :)
Get a small amount of the dough, dip it in oil, and flatten into the plastic wrap using a rolling pin until it becomes a flat circle. Put 2-3 table spoons of the sautéed papaya over the crust.
Be sure to leave some space in the middle for the raw egg.
Hold one end of the plastic wrap and fold it over the other end, making a half circle out of the dough. Using a dough cutter, or a plastic plate, trim the rough edges of the empanada.
Here is what the finished empanada should look like:
Heat pan and pour in some cooking oil just enough for the empanada to be submerged. Gently slide the empanada and then cook over high heat until crispy. You'll know that it's ready when the color changes from light yellow to bright yellow orange. Cooking time is around 2-3 minutes.
Drain, serve, and enjoy!!! This may be eaten as is or with sukang Iloco.
Vigan Empanada with EggYou may also make your own dip by mixing vinegar with soy sauce, onions, and sugar.
Vigan EmpanadaAside from eggs, ground Vigan Longganisa may also be added in for a more delectable treat. :)
More recipes HERE :)
kriskamarie sweetnothings.kriskamarie
kriskamarie 
kriskamarieDaddy Cooks: Sizzling Tofu
Another addition to one of my favorites, this recipe is not just a good appetizer, this may actually be served as main course for lunch or dinner feasts. This may also be feasted on while having a bottle or two of ice cold beer. :D
Sizzling Tofu
Ingredients:
1 cup water
1/4 cup sugar
2 tbsp Del Monte sweet and sour chili sauce
2 tbsp Del Monte tomato castup
30 g Mama Sita's oyster sauce
1 tbsp cornstarch
Preparation and Cooking Procedures:
Pour cooking oil in a pan over high heat. Make sure that the oil is hot before adding in the tofu. We wouldn't want rock hard and burnt tofu so be sure to set the fire to medium heat a few minutes after putting the tofu.
Fry the tofu until golden brown. You may need to turn each side of the tofu for it to be evenly cooked. Drain and set aside.
Dissolve the cornstarch in water. Amount of water may vary depending on your preferred sauce consistency. Add in more water for a less thick sauce consistency.
In another sauce pan, dissolve sugar in water. Stir and bring to a boil over medium heat. Add in the sweet and sour sauce, tomato catsup, and oyster sauce while stirring the mixture continuously.
Add in the bell pepper and chili and bring to a boil. Add in the cornstarch mixture and bring to a boil. You may add in salt and pepper to taste.
Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the cooked tofu. Pour the sauce over and sprinkle some spring onions. Serve and enjoy!
Sizzling TofuIngredients:
 1 block tofu, cut into cubes |  1 pc each, red and green bell pepper, minced |
 2 pcs red chili (siling labuyo), chopped |  spring onions, chopped |
1 cup water
1/4 cup sugar
2 tbsp Del Monte sweet and sour chili sauce
2 tbsp Del Monte tomato castup
30 g Mama Sita's oyster sauce
1 tbsp cornstarch
Preparation and Cooking Procedures:
Pour cooking oil in a pan over high heat. Make sure that the oil is hot before adding in the tofu. We wouldn't want rock hard and burnt tofu so be sure to set the fire to medium heat a few minutes after putting the tofu.
Fry the tofu until golden brown. You may need to turn each side of the tofu for it to be evenly cooked. Drain and set aside.
Dissolve the cornstarch in water. Amount of water may vary depending on your preferred sauce consistency. Add in more water for a less thick sauce consistency.
In another sauce pan, dissolve sugar in water. Stir and bring to a boil over medium heat. Add in the sweet and sour sauce, tomato catsup, and oyster sauce while stirring the mixture continuously.
Add in the bell pepper and chili and bring to a boil. Add in the cornstarch mixture and bring to a boil. You may add in salt and pepper to taste.
Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the cooked tofu. Pour the sauce over and sprinkle some spring onions. Serve and enjoy!
More recipes HERE :)
kriskamarie sweetnothings.kriskamarie kriskamarie kriskamarieDaddy Cooks: Sizzling Sisig
Sizzling Sisig is a staple pulutan for Filipinos. It is best coupled with an ice cold beer but over time it has become part of the main dishes in lunch and dinner feasts, and is best eaten with steamed white rice. Pork sisig is usually the show stopper, but chicken, tuna, and bangus may also be some alternatives.
Here's my dad's easy to prepare recipe of sizzling pork sisig.
Sizzling Pork Sisig
Ingredients:
1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste
Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)
In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.
Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)
Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)
Pork Sisig (freshly mixed)
The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)
Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).
Sizzling Pork Sisig
For a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.
Here's my dad's easy to prepare recipe of sizzling pork sisig.
Sizzling Pork SisigIngredients:
 1/2 kilo pork cheeks |  1/4 kilo pork liver |
 1/4 cup spring onion, minced |  1 medium-sized white onion, minced |
 3 pcs green chili, minced |  2 tbsp calamansi juice (around 4 pcs calamansi) |
1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste
Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)
In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.
Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)
Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)
Pork Sisig (freshly mixed)The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)
Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).
Sizzling Pork SisigFor a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.
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