The Shy Home Chef » finger peppers https://shyhomechef.com Recipes & Cooking Tips Sun, 29 Dec 2013 16:26:30 +0000 en-US hourly 1 https://wordpress.org/?v=3.8.41 Bicol Express https://shyhomechef.com/recipes/withimage/bicol-express/ https://shyhomechef.com/recipes/withimage/bicol-express/#comments Fri, 18 Jan 2013 05:23:14 +0000 http://shyhomechef.com/?p=257 OLYMPUS DIGITAL CAMERA

Ingredient
1 pound pork, cut into strips
3 cup coconut milk
4 cloves garlic, minced
1 piece medium onion, chopped
1 tablespoon garlic, minced
1 cup green bean, chopped
1 piece Siling Mahaba (Finger Peppers) sliced or chop
salt and pepper
Procedure
  1. In pan over medium-high heat sear the pork till it produce oil. 
  2. Add garlic, onion and garlic saute till fragrant.
  3. Add coconut milk and simmer for 15-20 minutes.
  4. Add Finger pepper and green bean simmer for another 10-15 minutes. Add water if needed.
  5. Season with salt and pepper to taste.
  6. Serve hot.

 

 

]]> https://shyhomechef.com/recipes/withimage/bicol-express/feed/ 1 Pork Dinuguan https://shyhomechef.com/recipes/withimage/pork-dinuguan/ https://shyhomechef.com/recipes/withimage/pork-dinuguan/#comments Fri, 18 Jan 2013 03:30:34 +0000 http://shyhomechef.com/?p=231 Dinuguan

Ingredient
1 pound pork belly
2 cup pork’s blood
4 clove garlic; minced
1 tablespoon ginger, sliced
1 piece small onion; chopped
1 Piece tomato; chopped
3 piece Siling Mahaba (Finger Peppers)
5 tablespoon vinegar
 3  cup cold water
 1  tablespoon  Salt or fish sauce (patis) to taste
 

Procedure
  1. In a casserole saute garlic, onion and tomato then add pork belly sear in casserole till no more pink.
  2. Add 2 cup of water and vinegar bring to boil until meat is tender.
  3. Add 3 cup of cold water, mix then add pork’s blood and salt. Simmer and keep stirring for 5-10 minutes or until blood is cooked, color turn to chocolate brown and thickens.
  4. Season with salt. Add green chili peppers and simmer for another 2-3 minute. Serve hot.

 

]]> https://shyhomechef.com/recipes/withimage/pork-dinuguan/feed/ 0 Tinolang Manok https://shyhomechef.com/recipes/withimage/tinolang-manok/ https://shyhomechef.com/recipes/withimage/tinolang-manok/#comments Wed, 16 Jan 2013 22:52:19 +0000 http://shyhomechef.com/?p=145 OLYMPUS DIGITAL CAMERA

 

 Ingredient
 1  pound  Chicken, cut in serving pieces
1  pieces  medium red onion, cut in quarter
 1/4  cup  ginger, sliced
 2  pieces  chayote, sliced (or 1 small size papaya)
 1/4  cup  fish sauce
 1  tablespoon  whole pepper corn
6-8  cup  water
 1  piece  chicken bouillion (to add more flavor, optional)
 2  pieces  siling Mahaba (Finger Peppers)
 2  stalk  lemon grass

Procedure

  1.  In casserole over medium-high heat add chicken,onion,ginger, pepper corn and fish sauce, simmer for 3-5 mins.
  2. Add water and lemon grass then bring to boil, simmer for 10-15 minutes or until chicken are tender.
  3. Add chayote simmer for another 3-5 minutes until chayote are cooked.
  4. Finally add sili (Finger Peppers)  and cook for another 1 minute.
  5. Season with salt and pepper if  required.
]]> https://shyhomechef.com/recipes/withimage/tinolang-manok/feed/ 0 Sinigang na Baboy https://shyhomechef.com/recipes/withimage/20/ https://shyhomechef.com/recipes/withimage/20/#comments Tue, 15 Jan 2013 14:07:34 +0000 http://recipes.wistex.net/?p=20 Pork Sinigang

Ingredient
2 pound pork belly, cut in pieces
3 tablespoon oil
3 cloves garlic chopped
1 medium onion sliced thinly
2 pcs tomatoes chopped
1 cup radish Chopped
 1/2 cup Tamarind fruit, or 3-4 tablespoon tamarind mix
2 cup Kangkong leaves (Water Spinach)
2 pcs Siling Mahaba (Finger Peppers)
1 pc Eggplant cut diagonally
1 cup Sitaw cut in 2 in. length (String Beans)
8 cup water
 1/4 cup Patis (fish sauce)
 

Procedure
1 Wash pork with hot water, set aside. This is to prevent scum on soup.
2 Heat oil in a casserole over medium  heat sauté garlic, onion and tomato. Press tomato to turn it little saucy
3 Add pork sauté it till no more pink color, put in fish sauce and water let it boil for 10 minutes.
4 Then add tamarind mix (or tamarind fruit) and radish let it simmer for another 10 minutes. (if using tamarind fruit boil it till soft, remove from casserole and place in strainer, remove skin and seed, use a cup of water to extract the juice out of tamarind, put the squeezed juice  of tamarind back to the casserole and continue with the rest of procedure.
Add eggplant simmer for 10 minutes then add string beans and finger pepper simmer for 5 mins
5 Finally add the water spinach and add salt if needed. Let it cook for three more minutes (add salt and pepper if needed) and it’s ready.
]]> https://shyhomechef.com/recipes/withimage/20/feed/ 0