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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Pancit Molo, Pinoy Wonton Soup Style

For Molo balls:
Dimsum wrapper (thinner than wonton)
2 lbs ground pork
6 garlic cloves, minced
1 medium onion, chopped
chives, chopped
2 pieces eggs
1 teaspoon sesame oil
salt & pepper to taste
Mix all above ingredients (set wrapper aside) and chill for an hour before wrapping. On each wrapper scoop a teaspoon of the mixture in the middle of the wrapper. Fold like a triangle, fold ends using your thumb. Seal ends with cornstarch. Spread molo balls in a big platter and sprinkle with flour. Refrigerate for few hours.
For soup:
Chicken breast , chinese sausage, chives, garlic, onions, salt & pepper to taste.

Cooking direction:
1. Slice chinese sausage thin and set aside.
2. Boil chicken till cook. Let it cool then shred. Set aside the chicken and also the broth.
3. Saute garlic and onion. Add chinese sausage and chicken breast. Bring to boil. Adjust the heat to medium.
4. Add salt and pepper. Bring to boil again.
5. Now you could add the molo balls. Once the balls start floating from the broth that tells you its done/cooked.
6. Sprinkle sliced/chopped chives and serve.
******You could also add shrimp on both the molo balls and the soup if desired. For the recipe with shrimp search blog. Key word is pancit molo******

Baby Bangus Sardines

Ingredients:
2 lbs frozen baby milk, defrosted and cleaned
1 large sized carrot, cut thickly
6 pcs of sweet pickles, cut thickly
6 bay leaves
1 teaspoon pepper corn
1 medium can tomato sauce
3 cups water
1/2 cup olive oil
chili (optional)
sugar and salt to taste

Cooking Procedure:
Clean bangus but do not remove scales and drain.
Using pressure cooker pour olive oil and arrange bangus in layers then add peppercorn, pickles, carrots and bay leaves.
On a separate bowl, mix tomato sauce, water, salt and sugar. Pour mixture to cover the bangus.
Bring to a boil until steam flows out of the vent.
Allow it to cook for an hour. (check after 30 minutes and reduce heat to medium low)
Let it cool and serve.

Callos

From the Spanish colonial era, this savory stew of ox tripe is flavored with chorizo de bilbao and traditionally served with olives.
Ingredients:
½ cup Virgin olive Oil
2 tablespoon minced garlic
1 large White Onions
1/2 lb. Chorizo Bilbao
2 lbs. Ox Tripe, boiled and sliced
1 lb pork hock, boiled and sliced cubes (optional)
2 cup Chicken Stock
1 large Potato
1 large Carrots
1 large Bell Pepper
1 tablespoon Sliced Green Olives
3 cup tomato sauce
2 tablespoon tomato paste
1 tall can Pork & Beans
Spanish Paprika, Salt & Pepper
Cooking Direction:
Saute onion and garlic till golden brown using the olive oil. Add the cut ox tripe, cut pork hock and chorizo bilbao. After few minutes add the carrots, potatoes and bellpepper. Add the slices of green olives, tomato paste, pork & beans, tomato sauce and the chicken stock. Season with salt, pepper & paprika. Cover and simmer for five minutes. Remove from heat and serve.

Cake and more

Celebrated another birthday at work.
Strawberry custard filled cake. It was so good. I had 2 serving. and everyones favorite, Chicken Empanada from Kalahi Bakery

Beef and Broccoli

Our little JP's favorite
Ingredients:
1 lb beef, sliced thin
1 lb broccoli, cut into bite sizes
3 pieces garlic cloves, minced
1 small onion, sliced thin
1 thumb size ginger, sliced thin
2 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch (optional)
salt and ground pepper to taste
1 tablespoon cooking oil

Cooking Direction:
Heat wok and add cooking oil. Saute ginger, garlic and onion. Add beef slices till it turns golden brown. Add soysauce, oyster sauce and 1/2 cup of water. Cover and simmer till beef turn soft. Season with sesame oil, pinch of salt and ground pepper. Stir in broccoli. Simmer for few more minutes. Remove from heat and serve.

Pork and Chicken Potchero

Ingredients:
1 lb pork belly, sliced
1 lb chicken, cut cubes
2 pieces longanisa
3 cloves garlic, crushed
1 medium onion, sliced thin
cabbage, sliced
petchay, remove ends
sitaw (long beans) cut 2 inches
2 pieces cooking banana, cut into 3 pieces
2 pieces sweet potato, cut into halves
1 piece red bell pepper, julienne
1 tablespoon cooking oil
salt and ground pepper to taste

Cooking Direction:
Heat cooking oil in a pot then saute garlic and onion.
Add slices of pork and saute for 5 minutes. Add slices of chicken and saute with the pork for another 5 minutes. Add longanisa and 3 cups of water and simmer until the meat is tender. Add water as needed. Season with salt and ground pepper.
Start adding the vegetables starting with sweet potato, cooking banana, long beans and bell pepper. Continue cooking. Lastly, add the petchay and cabbage. Simmer for 2 minutes then remove the pot from the heat.