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Recipe

The document provides recipes for three Filipino dishes: 1. Skinless Longanisa with Kini-ing is a ground pork and chicken sausage seasoned with garlic, sugar, salt, and other spices. 2. Spanish Sardines in Olive Oil is a dish of poached fish fillets topped with olives, pickles, and other vegetables in a broth of olive oil, garlic, and spices. 3. Vegetable Pickle is a mixed pickled relish made from shredded carrots, chayote, sitaw, and other vegetables pickled in a vinegar and sugar brine.

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thyrany cattel
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103 views3 pages

Recipe

The document provides recipes for three Filipino dishes: 1. Skinless Longanisa with Kini-ing is a ground pork and chicken sausage seasoned with garlic, sugar, salt, and other spices. 2. Spanish Sardines in Olive Oil is a dish of poached fish fillets topped with olives, pickles, and other vegetables in a broth of olive oil, garlic, and spices. 3. Vegetable Pickle is a mixed pickled relish made from shredded carrots, chayote, sitaw, and other vegetables pickled in a vinegar and sugar brine.

Uploaded by

thyrany cattel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Skinless Longanisa with Kini-ing

500g. ground chicken


200 g. ground kini-ing
4 heads garlic
2 tsp. salt
4 tbsp. sugar
4 tbsp. cornstarch
2 tbsp vinegar
2 tsp. paprika
2 tsp. black pepper
2 tsp. seasoning
2 tsp. oyster sauce
1 tsp pink salt

Procedure
1. Wash, deboned and grind the chicken.
2. Minced the garlic.
3. In a bowl combine all the ingredients and mix well until all ingredients
incorporate with each other.
4. Wrap it individually with ice candy wrapper.
5. Pack, seal and label.

Spanish Sardines in Olive Oil

2 pcs. Bangus
1 head garlic
1 tbsp. black pepper
¼ cup olives
¼ cup salted black beans
¼ cup pickles
2 tsp. salt
2 tsp. oyster sauce
2 medium sizes carrots
10 pcs. Laurel leaves
10 pcs. Chili
2 cups olive oil.
Procedure
1. Wash, clean and slice the Bangus.
2. Blanch it with 3 cups water and 4 tablespoon salt in 30 mins.
3. After 30 minutes wash the Bangus with water.
3. Prepare all the ingredients. In a pressure cooker, put the carrots, laurel
leaves, tausi, black pepper and garlic before putting the Bangus.
4. On top of the Bangus arrange the olives, pickles, chili, and add in the salt,
vinegar, oyster sauce and some carrots.
5. Pour in the water and olive oils good enough to cover all the ingredients, so
the finish product will not be dry or burnt.
6. Carefully cover the pressure cooker and put it to the medium heat. Once the
pressure cooker starts whistling, the heat must reduce to low and continue
cooking for an hour.
7. Let the pressure cooker cool before opening the lid.
8. Transfer the Bangus into a plate, top in the cooked spices then serve or put
into a clean jar, pack it nicely and seal of you want to consume it on the next
day or week.

Vegetable Pickle

1 pc. medium size carrot


1 pc. medium size chayote
8 pcs sitaw
4 cloves garlic
1 small size onion
1 small size ginger
1 pc. red chili
2 cups vingar
1 ½ cup sugar1 tbsp. black pepper

1. Wash, pare and grate all the vegetables.


2. Blanch it individually with water and salt for 5 minutes,
3. Wash and drain the vegetables and set aside.
4. In a pot put in the vinegar and sugar, stir to dissolve the sugar, then add in
the garlic, black pepper, ginger and onion.
5. Let it boil for 3 minutes without stirring.
6. Transfer the brine solution into a bowl and add in all the vegetables.
7. Mix well and pack decoratively into a jar.
8. Seal and label.

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