Baby Back Ribs, Pinoy Style

Baby Back Ribs, Pinoy Style. I would like to share my easy Pinoy version of Baby Back Ribs for this Holiday Seasons. Most would have thought that Baby Back Ribs served at classy steak restaurant would be difficult to make. My version is fairly easy and any novice cook can make it as long as you have an oven at home.

For this this recipe I used pork ribs rack which should be available in most large supermarket. For our dish today I bought it from my favourite supermarket, the South Supermarket in Filinvest Alabang, yes I am in Manila for my Holiday Vacation. For the Pinoy style marinade, to make it simple I used Mama Sita’s barbeque marinade plus some soy sauce, banana ketchup, kalamansi and chopped garlic.

Here is the recipe of my Baby Back Ribs, Pinoy Style.

Ingredients



1 pc. about 1.5 kilo pork rib rack, cut in half

1 small bottle Mama Sita’s barbeque marinade

1/4 cup soy sauce

1/4-1/3 cup kalamansi juice

1/2 head garlic, chopped

1/2 cup banana ketchup

1/4 cup cooking oil

Cooking procedure



To marinate, place the pork ribs in a rectangular container with lid. Add in the garlic, kalamasi, Mama Sita’s barbeque marinade and 1/3 cup of banana ketchup. Using your hand mix thoroughly the marinade and ensure that the pork ribs are evenly coated with the marinade mixture. Replace the lid, place inside the refrigerator and let marinate for at least overnight.



To make the basting mixture mix banana ketchup and cooking oil in a small bowl.



To bake arrange the marinated pork ribs in a rectangular baking dish, cover with 2 sheets of aluminium foil. Place the baking dish in an oven pre-heated to 125°C to 150°C, bake for 1.5 hours. Then remove the aluminium and discard the oil that have accumulated on the baking dish.



To broil, baste with a thick coat, about half of the basting ketchup. Return to the oven and broil for 5 to 8 minutes. Carefully turn over the pork ribs and baste with the remaining basting ketchup, broil for 5 to 8 minutes. Serve hot with your favorite grilled side dish.

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Pinoy Lengua Estofado

Pinoy Lengua Estofado may not be as popular with Menudo, Kaldereta or Afritada but it is a special holiday dish to those who have acquired the taste and texture of the ox tongue. This version is the closes Pinoy version of Lengua Estofado that I could think of. Sure there are other Lengua Estofado versions that use fancy ingredients but those are reserved for future post.

My version of Legua Estofado is cooked using the traditional cooking method of the Pinoy estofado with plantain banana and sweet potato.

Here is the recipe of my Pinoy Lengua Estofado.





Ingrediets:



1 small size ox tongue, about 1 kilo size

1 medium size carrot, skinned, sliced diagonally

3-4 pcs. plantain banana, peeled, sliced diagonally

3-4 pcs. plantain banana, peeled, sliced longitudinally, fried

3-4 pcs. medium sized sweet potato, skinned, sliced crosswise, fried

1 whole garlic, cut crosswise

1 large sized onion, quartered

5-6 pcs bay leaf

1 tsp peppercorns

1/2 cup soy sauce

1/2 cup vinegar

1/4 cup sugar

1/4 cup cornstarch

salt

cooking oil

Cooking procedure:



Wash the ox tongue thoroughly and place in a medium size sauce pan. Pour enough water up to 1 inch above the meat. Bring to a boil and simmer for 30 minutes. Drain and discard the first boiling liquid. Rinse the ox tongue peel out the white hard outer skin, use a small sharp knife as necessary, if having difficulty. Return the cleaned tongue to the pan and add in fresh water to about 2 inches above the meat. Add in the garlic, onion, peppercorn and half of the bay leaf. Bring to a boil and simmer for 2 to 2 1/2 hours until tender add more water as necessary. Now remove the ox tongue from the pan and slice crosswise keep aside, now filter out and discard all the residue of the boiling liquid and reserved broth. Using the same sauce pan return the slice tongue. Add in 2 cups of the reserved broth, the vinegar, soy sauce, sugar, cooking oil and remaining bay leaf bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduced to about half. Add in the carrot and raw banana continue to simmer for 8 to 10 minutes. Thicken sauce with cornstarch diluted wit 1/4 cup of water, cook a couple of minutes. Serve with the fried banana and sweet potato.

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Fish Menudo, Tuna Menudo

Fish Menudo, Tuna Menudo is our next 2014 Celebration’s Recipe that I would like to share. This dish is a non-meat alternative for your Christmas celebrations which most likely is a feast of meat dishes. For my Fish Menudo I used tuna for the reason that the meat of these types of fish is firm. The basic ingredients are similar to the regular Menudo except of course that we are using fish instead of meat. Cooking method is adjusted since fish cook faster compared to meat.

Fish Menudo, Tuna Menudo is another addition to our innovative menudo dish, click the links below to see the other versions of menudo on the archives.



Menudo with Baked Beans

Beef Menudo

Chicken Menudo

Menudo

Pork Menudo



Here is the recipe of my Fish Menudo, Tuna Menudo

Ingredients:



I kilo large tuna steak, cut into cubes

1 small block hard tofu, cut in to rectangles, fried and cut into cubes

2 small size potato, skinned, cut into cubes

1 medium size carrot, skinned, cut into cubes

2 small size green and red bell pepper, cut into small squares

1 medium size onion, peeled, chopped

1/2 head small garlic, peeled, crushed then chopped

2-3 pcs. bay leaf

1 small packet tomato sauce

2-3 tbsp. soy sauce

salt and pepper

cooking oil

Cooking procedure:



In a medium size non-stick sauce pan heat generous amount of cooking oil and sauté garlic and onion until fragrant. Add in the fish and continue to stir fry for 2 to 3 minutes. Remove the fish from the pan and keep aside. Now using the same pan add in the bay leaf, potato and 1 cup of water let boil and simmer for 1 to 2 minutes then add in the carrot and continue to simmer for another minute. Now add in the fish, soy sauce and tomato sauce, continue to stir cook for 3 to 5 minutes. Add in the bell pepper and stir cook for another 2 to 3 minutes. Season with salt and pepper to taste.

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Kare Kare, Kare-Kare

Kare Kare. It’s time to again celebrate Christmas it has been an OPC’s tradition to post as many special Pinoy Christmas dish for the Holiday Seasons. For our first 2014 Celebration’s Recipe I would like to share an easy to prepare and never go wrong Kare Kare dish. I have already cooked this on countless occasions in Australia using oxtail, yes I am back in Manila for the Holiday Seasons. For this recipe I used the local cow tail that you have been seeing hanging in the meat section of local public markets.

A lot of Pinoy use cow tail for their especial Kare Kare dish on Christmas. In fact Kare Kare is always an especial dish prepared on most Pinoy celebrations or special occasions and the Christmas Noche Buena dinner it is definitely one of talked about dish. See and click below other Kare Kare dish that on our archives if you are looking for another Kare Kare version.



Marinara Seafood Mix Kare-Kare

Seafood Kare-Kare

Kare-Kare, Kare-Kareng Pata ng Baboy

Kare-Kare (Beef Tripe)

Kare-kare Buntot ng Baka

Here is the recipe of my Kare Kare using the local cow tail, enjoy.





Ingredients:



2 kilos cow tail, cut into 2” lengths

8-12 pieces young corns

3 medium size eggplant, sliced

1 small size banana bud, quartered

1 bundle sitaw, cut into 2" long

1 bundle pechay

1 head garlic, crushed

2 large size onion, quatered

3 packets Kare-kare mix

1 cup crunchy peanut butter

ginisang bagoong alamang

Cooking procedure:



In a large sauce pan put cow tail, add enough water to cover the meat, bring to a boil and simmer for a few minutes until all scams are floating. Discard the first boiled water and rinse off the cow tail of scam. Now put fresh water about 1 to 2 inches above the cow tails, add in the garlic and onions bring to a boil. Lower heat and simmer for 4 to 5 hours or until tender, add more water as necessary. Add in the young corn and banana bud and continue to simmer for 5 to 10 minutes. Add in the kare-kare mix and peanut butter cook for another 3 to 5 minutes, until the sauce thickens stirring occasionally. Now add in the string beans and eggplant and continue to cook for 2 to 3 minutes, and then add all the other vegetables. Cook for another 3 to 5 minutes or until the vegetable are just cooked. Serve hot with ginisang bagoong alamang.

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