Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California.
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Ingredients: 2 lbs large shrimp, cleaned 4 pieces garlic cloves, minced 2 tablespoon olive oil salt to taste 1 stem green onion, sliced thin
Cooking Direction: Heat wok in medium high heat. Add olive oil then the minced garlic. Saute garlic till golden brown. Add shrimp and salt. Saute till shrimp for few minutes till it turns orange. Garnish with slices of green onion and serve. Enjoy!
How to:Cut 2 salted eggs, 1 pc tomato, 1/2 small onion into cubes and place in a bowl.
Add 2 tablespoon coconut vinegar and a teaspoon white sugar.
Mix and top with slices of green onion.
Refrigerate for an hour before serving.
Great as side dish. Enjoy!
Ingredients: 2 large chicken breast, boiled and shredded 1 lb box elbow macaroni, boiled aldente and drained 1 big can pineapple chunks, drained 6 pieces hard boiled egg, cubed 1 cup cubed mild cheddar cheese 3 tablespoon relish, drained 1 tablespoon shredded carrots 3 cups mayonnaise 1/2 cup condensed milk salt to tasteCooking Direction: Using a deep mixing bowl mix mayonnaise, condensed milk and salt. Taste test for desired sweetness. Add cheese, relish, pineapple, egg, chicken and macaroni to the mayo mixture. Toss till mixed evenly. Best when kept in the fridge overnight before serving.
A delicious home cooking consist of Pork BBQ Inasal, Pickled Papaya and Brown Rice.
Pork Inasal (BBQ on a stick) Ingredients: 2 lbs pork butt, sliced thin 1/2 pinoy vinegar 1/4 cup soy sauce 1 tablespoon chopped ginger 6 pieces garlic clove, chopped 3 tablespoons brown sugar 5 tablespoons calamansi juice 1 tablespoon salt bbq stick
Mix all ingredients in a deep bowl. Marinate pork for at least 3-4 hours. Keep refrigerated.
*Soak bbq stick overnight to avoid burning.* For Basting: (achuete oil) Dilute 1 teaspoon achuete powder on 1/2 cup of cooking oil. Stir until the oil turns to orange. Cooking Instruction: Preheat grill and make sure it is cleaned. Grill pork over in direct heat turning it over every 3-4 minutes while basting with achuete oil.
Pickled Papaya and Veggies Ingredients:
2 medium size green papaya, shredded 1 large piece bitter melon, julienned (optional) 1 piece red bell pepper, julienne 1 pieces thumb size ginger, julienne 1 medium size onion, sliced 6 pieces garlic cloves, sliced thin 1/2 cup raisins 1 tablespoon whole peppercorn 1/8 teaspoon turmeric 3 cups datu puti vinegar 4 tablespoon white sugar 4 tablespoon brown sugar 1 teaspoon rock salt
Step 1: Mix vinegar, regular and brown sugar in a sauce pan. Taste for desired sweet and sour taste. Bring to a quick boil. Remove from heat, add the turmeric for a little color and set aside. Step 2: Sprinkle shredded papaya with a teaspoon of rock salt and toss well. After few minutes pour 1 cup of water and squeeze out the juices from the papaya using a cheese cloth. Set aside. Step 3: In a deep bowl mix pepper corn, raisins, bell pepper, ginger, onion, garlic, bittermelon, papaya and toss well. Lastly: Pour the vinegar mixture over the vegetables. Toss well. Let it stand at least overnight in the fridge before serving.