Tag: main course
Lechon Manok
Lechon Manok
Lechon Manok is a Filipino-style roast chicken. The chicken is marinated in a toyomansi marinade while the cavity is stuffed with lemongrass. Traditionally, the chicken is spit roasted over coals. This recipe is roasted in the oven on a rack for 90 minutes. If you want to create a glaze for the chicken, pour the remaining marinade in a kettle. Bring to a boil. Simmer for 5-7 minutes until the marinade has thickened. Brush the glaze on the chicken every 10 minutes for the last 30 minutes of cooking. Let the chicken rest for 1% minutes before carving.
Servings: 4
Ingredients
- 4 lb whole chicken
- salt and pepper to taste
- 1 stalk lemongrass
Marinade
- 1 cup calamansi juice
- 1/4 cup soy ssuce
- 1/4 cup fish sauce
- 3 tbsp brown sugar
- 1 head garlic minced
- 4 shallots chopped
Instructions
- Mix all of the marinade ingredients together.
- Season the whole chicken with salt and pepper, especially underneath the skin. Place in a gallon sized ziplock bag. Pour the marinade into the bag. Marinate for 8 hours, preferably overnight.
- Preheat your oven to 350 degrees. Place the chicken on a rack on a pan lined in foil. Peel the outside off of the lemongrass. Cut the stalk in half and pound it flat a few times. Stick inside the cavity of the chicken.
- Roast the chicken for 85-90 minutes. Let rest for 15 minutes before carving.
Filipino-Style Spaghetti
Filipino-Style Spaghetti
I have to say, when I first learned about this recipe, I was kind of turned off. Hotdogs in a bolognese sauce??? Banana ketchup??? What high ass would come up with such a thing? I was really curious about how this would taste. So I kept an open mind and prepared it. Hands down this is one of the best spaghetti sauces I’ve ever eaten. The sauce is a lot sweeter than traditional Italian bolognese from the banana ketchup. The hotdogs add a smokey, salty, porkiness that is so necessary to the flavor. Give this recipe a try. Seriously, some of the best comfort food that I’ve had in a long time.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 4 Filipino hotdogs sliced
- 1 medium onion diced
- 6 garlic cloves minced
- 1 bell pepper diced
- 1 lb ground beef
- 2 cups tomato sauce
- 1/2 cup tomato paste
- 1 cup banana ketchup
- 1 cup beef stock
- 1 tbsp sugar
- salt and pepper to taste
- 1 lb dry spaghetti noodles cooked
Instructions
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the Filipino hotdogs for 4 minutes. Set aside.
- Sauté the onions, garlic, and bell peppers for 5 minutes.
- Add in the ground beef, breaking up all of the clumps. Brown for 8 minutes.
- Stir in the tomato sauce, tomato paste, banana ketchup, beef stock, sugar, salt, and pepper. Simmer covered over medium heat for 30 minutes.
- Add back in the hotdogs. Simmer for another 10 minutes.
Binagoongan Baboy
Binagoongan Baboy
Binagoongan Baboy is cubed pork belly cooked in shrimp paste, then stewed in vinegar, water, tomatoes, and chilies. It is rich in flavor with a certain funk of pungency in the bestest way possible. Just a warning: making this dish is going to stink your place up. If you live in a 4 plex like I do, the hallways will smell like a pig queefed mists of shrimpy vinegar. While some might be turned off by the smell, I’d stand right behind that pig. This dish is always served with heaping piles of steamed rice and sautéed egg plant.
Ingredients
- 1 tbsp vegetable oil
- 2 lbs skin on pork belly cubed
- 1 medium onion diced
- 6 garlic cloves minced
- 2 tbsp shrimp paste
- 2 medium tomatoes seeded and chopped
- 1/4 cup vinegar
- 1 cup water
- 5 Thai chilies chopped
- 1 tbsp sugar
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the pork belly on all sides; about 8 minutes.
- Add in the onions and garlic. Sauté for 4 minutes.
- Add in the shrimp paste, making sure to coat all of the pork belly. Cook for 2 minutes.
- Add in the tomatoes. Cook for 2 minutes.
- Pour in the vinegar. Simmer uncovered without stirring for 4 minutes.
- Add in the water, chilies, and sugar.
- Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Uncover. Season with salt and pepper. Simmer 0ver medium high heat for 5 more minutes, allowing the sauce to thicken.
