Chiles Relleno

Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles that are stuffed with cheese, dipped in egg batter, and fried to golden perfection.  Cover them with salsa roja and you’re in heaven.

We LOVE Mexican recipes here at TBFS!  Don’t miss our popular Fajitas, Huevos Rancheros, and Tres Leches Cake.

While living in Puebla, Mexico, I had the chance to learn several Mexican dishes first-hand from some locals, like how to make authentic Mexican Tamales and Mexican rice.  It just so happens, that Chiles Relleno (stuffed chiles) is thought to originate in Puebla, Mexico as well, and it’s a hugely popular staple of Mexican cuisine throughout the world!

Ingredients:

·    Poblano chiles: poblanos can be found in the produce section at most grocery stores year round. Anaheim chiles make a good substitute for chiles relleno.

·    Cheese: I prefer Oaxaca cheese; a common Mexican cheese that’s white, medium-hard, similar in texture to string cheese.  Some grocery stores carry Oaxaca cheese or you can find it in a Mexican food market. You could also use Manchego or Monterrey jack cheese.

·    For the batter: Eggs, milk, flour, baking powder, baking soda, salt, pepper.

·    Oil, for frying: enough to reach a depth of 1-2 inches in your frying pan.

·    Chile Relleno sauce: I use this salsa roja recipe for the chiles relleno sauce but you could use your favorite salsa. My chiles relleno sauce is made with tomatoes, onion, jalapeño, salt, garlic, oil, and chicken bouillon.

How to Make Chiles Relleno:

1. Roast peppers: Wash peppers and place them on a baking sheet. Broil on high for several minutes, turning halfway, until blackened on both sides.

2. Steam and remove outer skin.  Place chiles in a plastic bag and tie the bag, (or place in a bowl and cover with plastic wrap) to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle. Then gently peel the charred outer skin off of the chiles—it should come off easily.

3. Stuff with cheese. Starting at the stem of the chiles, use a knife to make a small slit into the side of each chile about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers as you work). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chile.

A roasted poblano pepper next to another with the skin peeled and stuffed with cheese for chile relleno.

4. Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside. To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.

5. Coat chiles in flour.  Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating.

6. Dip in batter.  Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chile up carefully by the stem and lift from the batter, allowing any excess to drip off

Two process photos of dipping chiles in batter for chiles relleno.

7. Fry.  Carefully lay chile in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side. Transfer to a wire cooling rack lined with paper towels. Serve immediately, topped with chile relleno sauce.

Fried chile relleno on a wire cooling wrack.

Tips for success:

  • Check the oil temperature:  Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.  If you have a thermometer, it should register about 375F.
  • Cook in small batches: Cook just a few chiles at a time (2-3) depending on the size of your pan and burner.  If you try to cook too many, it will decrease the temperature of the oil and the chiles will soak up excess amounts of oil rather than frying perfectly.

Chile relleno on a plate with a fork cutting into the melted cheese.

Other Variations:

  • Stuff with meat:  Substitute cheese for shredded or ground pork or beef.
  • Stuff with veggies: Any assortment will work.
  • Make it spicy: stuff with jalapeños, cooked bacon, and cheese.
  • Chile relleno casserole: Broil the peppers and make salsa roja.  Fry eggs in a frying pan in one flat layer.  In a casserole dish spoon a thin layer or salsa, add eggs, 2-3 sliced poblano peppers, more sauce, and cheese. Repeat with another layer. Bake at 375 degrees for 30-45 minutes and allow to cool for 15 minutes before eating.

Serve with:

  • Authentic Mexican Rice
  • Refried beans

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A plate with chile relleno topped with salsa roja.

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Chiles Relleno

Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles stuffed with cheese, dipped in egg batter, and fried to golden perfection.  Cover them with salsa and enjoy!
Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 5
Calories 295kcal
Author Lauren Allen

Ingredients

  • 5 Poblano chiles
  • 8 ounces Oaxaca, Manchego or Monterrey jack cheese.
  • 1/2 cup milk
  • 3/4 cup all-purpose flour , divided
  • 2 eggs , separated
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Oil, , for frying , enough to reach a depth of 1-2 inches in your frying pan
  • Salsa roja , for serving (or your favorite kind of salsa)

Instructions

Prepare peppers:

  • Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
  • Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
  • Open the bag and gently peel the charred outer skin off of the chiles—it should come off easily.
  • Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.

Prepare batter:

  • Heat the oil in a large skillet over medium heat.
  • Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
  • To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.

Coat and Fry:

  • Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating, which will help the batter adhere to them.
  • Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
  • Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
  • Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
  • Serve with: Authentic Mexican Rice and Refried beans

Video

Notes

Tips for success:

  • Check the oil temperature:  Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.  If you have a thermometer, it should register about 375F.
  • Cook in small batches: Cook just a few chiles at a time (2-3) depending on the size of your pan and burner.  If you try to cook too many, it will decrease the temperature of the oil and the chiles will soak up excess amounts of oil rather than frying perfectly.

Variations:

  • Stuff with meat:  Substitute cheese for shredded or ground pork or beef.
  • Stuff with veggies: Any assortment will work.
  • Spicy chiles relleno: stuff with cooked bacon, jalapeños, and cheese.
  • Chile relleno casserole: Broil the peppers and make salsa roja.  Fry eggs in a frying pan in one flat layer.  In a casserole dish spoon a thin layer or salsa, add eggs, 2-3 sliced poblano peppers, more sauce, and cheese. Repeat with another layer. Bake at 375 degrees for 30-45 minutes and allow to cool for 15 minutes before eating. 

Make-ahead Instructions:

The polano chiles can be roasted and stuffed with cheese several days in advance, stored covered in the fridge. The salsa verde can also be made several days in advance.

Nutrition

Calories: 295kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 803mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 96mg | Calcium: 98mg | Iron: 2mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

The post Chiles Relleno appeared first on Tastes Better From Scratch.

Award Winning Banana Bread

Indulge yourself into a slice of thick, rich and moist banana bread. Enjoy this easy to make quick bread that is full of flavor and always a family favorite!

Banana bread is a must make bread that is simple and so delicious! Making banana bread is so fun to do and adding in a few extra ingredients like this strawberry banana bread or blueberry banana bread only enhances quick bread to the fullest.

Award Winning Banana Bread

This recipe was submitted to me by one of my readers, Penny. She told me that I had to give it a try. I love the banana bread recipe that I have. It is just very heavy and cake-like. This recipe was lighter and more like bread. It was the awesome, and more like what you would expect in a banana bread. Penny told me that this recipe has been in her family for 30 years. She sent me a picture of the recipe card and it looked used and like it was 30 years old! This recipe is definitely a keeper. I am so glad that we have it for those over-ripe bananas!

Ever since Penny gave me the recipe card for this banana bread I haven’t been able to stop making it. It is for sure my go-to banana bread and I get raves about it every time I make it. It is so moist every time and seriously the easiest quick bread I have ever made. Mix it all together and place in a loaf pan for baking. It is literally that simple. Make this for a quick snack, breakfast morning meal or a side dish to any meal. Be ready to enjoy a thick piece of banana bread, just know, it won’t last long!

How Ripe Should Bananas be for Banana Bread?

Bananas are a beautiful yellow coloring on them at the grocery store. Once they start turning brown with small and large spots around them they will become softer. After another day or two the bananas will turn to a dark brown or black coloring. This is the perfect banana bread banana! If you are not ready to make banana bread quite yet with the ripe bananas, simply peel the bananas and place in a ziplock bag and freeze them. They can stay frozen for a month at a time. Now, you will always be ready to make delicious homemade banana bread.

Banana Bread Ingredients:

All Ingredients are pantry staple friendly and ready to go once your bananas are ripe enough. It is that simple and will become a favorite to make!

  • Ripe Bananas: Make sure the bananas are at least spotted or a dark brown or black color. Mash them up with a fork.
  • Baking Soda: This helps the bread rise as it is baking.
  • Oil: Keeps the bread moist
  • Sugar: Adds a bit of sweetness
  • Eggs: Stability and structure 
  • Salt: Just a pinch
  • All Purpose Flour: Thickens and adds the base of the bread “dough”
  • Walnuts: Chopped and optional

How to Make Banana Bread from Scratch:

  1. Mix together with a spatula or wooden spoon (all ingredients) banana, baking soda, oil, sugar, eggs, salt and flour in a large mixing bowl.
  2. Fold in the chopped walnuts if using.
  3. Pour in a greased 9×5 loaf pan. Bake in preheated oven at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.

The Recipe Critic Pro Tip:

Mashing bananas is simple as using a hand mixer and beating on low then increasing to medium-high speed once the bananas are mashed down enough. 

The process of making banana bread in a bowl with a spoon mixing it all together.

Variations and Substitutions:

  • Butter: Salted butter will also work for this. Just leave out the pinch of salt.
  • Sugar: If you love a little more sweetness, substitute white sugar for brown sugar or going healthier try coconut sugar.
  • Bananas: Use frozen bananas by thawing them overnight at room temperature. If there is any liquid from the bananas, simply discard that before mashing in the recipe.

What Can You Add to Banana Bread?

This is the fun part! Mixing in dried fruit, nuts, or even spreading it with a layer of frosting. The options are endless and have so much flavor to each of them. Making this bread over and over again just create more ideas for enhancing flavor in each loaf.

  • Chocolate chips: Who can resist chocolate! Chocolate chips can be sprinkled on top, in the batter or both!
  • Nuts or seeds: I do love walnuts but pecans, sunflower seeds or pecans make for an added soft crunch.
  • Dried fruit: Cranberries, blueberries, raisins or apricots change this banana bread into something fresh and fruity!
  • Toppings after baked: Cream cheese frosting, maple syrup or just a simple slice of butter spread over top makes for a delicious snack.

A loaf of banana bread facing the camera then sliced showing the middle of the bread.

How to Keep Banana Bread Moist:

You guessed it! This bread freezes SO well! It is meant to be a freezer bread for sure. There are a few options on how to store. Pick which one is best for your family, that is, if you have any left over bread! I tend to triple this recipe just so I have one loaf I am able to place in the freezer.

  • Entire Loaf: Allow the bread to cool completely. Wrap the entire loaf tightly using plastic wrap or aluminum foil. I recommend going around about 2 to 3 times. Place the wrapped bread in a large freezer ziplock bag and lay in the freeze. When ready to enjoy, thaw in the refrigerator or at room temperature.
  • Slices: Once the bread is completely cooled, slice the loaf and individually wrap each slice with plastic wrap. Place each slice in a ziplock bag and lay flat in the freezer. When ready to eat, take out a slice at a time or the whole bag and place in the refrigerator or on the counter at room temperature. Once it is thawed, enjoy!
  • Storing in pantry: This is an easy way of storing the bread that will be eaten quickly. Place the cooled bread in a ziplock bag or airtight container. Store in the pantry or counter at room temperature. Always keep the bread wrapped or stored when not eating. This will lock in the flavor and keep it moist.

A loaf of banana bread with a slice of banana bread laying on the white countertop.

More Flavorful Banana Bread Recipes:

  • Cinnamon Swirl Cream Cheese Banana Bread
  • Funfetti Banana Bread
  • Coconut Banana Bread
  • Cinnamon Swirl Banana Bread 
  • Cream Cheese Swirled Banana Zucchini Bread

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Award Winning Banana Bread

Indulge yourself into a slice of thick, rich and moist banana bread. Enjoy this easy to make quick bread that is full of flavor and always a family favorite! 
Course Bread, Dessert, Snack
Cuisine American
Keyword banana bread, banana bread recipe, bread recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 slices
Calories 229kcal
Author Alyssa Rivers

Ingredients

  • 3 ripe bananas mashed about 1 cup
  • 1 teaspoon baking soda
  • 1/3 cup oil
  • 2/3 cup sugar
  • 2 large eggs beaten
  • pinch of salt
  • 1 and 1/3 cup all purpose flour
  • 1/2 cup chopped walnuts optional

Instructions

  • Mix together with a spatula or wooden spoon (all ingredients) banana, baking soda, oil, sugar, eggs, salt and flour in a large mixing bowl.
  • Fold in the chopped walnuts if using.
  • Pour in a greased 9×5 loaf pan. Bake in preheated oven at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.

Video


Notes

Updated on April 23, 2020

Originally Posted on October 24, 2012

Nutrition

Calories: 229kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 123mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 48IU | Calcium: 13mg | Iron: 1mg

Banana bread sliced in thick slices.

Beetroot vadai recipe, Beetroot paruppu vadai

Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.

I always make ulundhu vadai for festivals as Vj and Aj likes it. Even cabbage vadai, keerai vadai is made with urad dal at home. I love to make paruppu vadai for change, but I make it very very rarely. Last week couple of follower friends asked for beetroot vadai recipe. Since we now a days order weekly groceries online, the veggies and ingredients are very limited. I had one beetroot lying in fridge for a long time now.

Thank god beetroot stays good for long time. I always buy beetroot for making

Ingredients

  • 1/2 cup chana dal/ kadalai paruppu
  • 3/4 cup grated beetroot
  • 1 onion
  • 1 garlic pod big variety
  • 1 piece ginger same size as that of garlic
  • 4 green chilli
  • 2 tbsp besan flour optional
  • 2 tbsp coriander leaves chopped
  • 10 mint leaves chopped roughly
  • 1 tsp fennel seeds I used powder
  • 1/8 tsp baking powder Only for baked version
  • Salt as needed
  • Oil as needed

Instructions

  • Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.
  • Grate beetroot, measure 3/4 cup.
  • Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.
  • First grind ginger, garlic and green chilli. Add onion and process to chop roughly.
  • Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.
  • Transfer to mixing bowl and process grated beetroot too coarsely.
  • Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.
  • Add besan for binding. You can skip if the ground dal itself is ground enough to bind.
  • You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.
  • Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil.
  • Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai.
  • After a minute, flip and cook in medium flame until golden in colour.
  • Drain over paper towels.
  • To Bake beetroot vadai: Pre heat oven at 220 deg C.
  • Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease.
  • Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.
  • Use a spatula and carefully flip the vadai as the oven will be hot.
  • Once golden take out and give 2 mins standing time before eating.

Video

Notes

  • You can finely chop the ingredients if not using food processor. Doing the same in mixie also gives good results, but just do it in short pulses.
  • Increase beetroot quantity for more pinkish looking vadai. Do not exceed more than 1 cup for this recipe.
  • Baking powder is for softness and to enable the vadai cooked from inside while baking.

Beetroot vadai method:

  1. Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.
  2. Grate beetroot, measure 3/4 cup. Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.
  3. First grind ginger, garlic and green chilli. Add onion and process to chop roughly.
  4. Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.
  5. Transfer to mixing bowl and process grated beetroot too coarsely.
  6. Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.
  7. Add besan for binding. You can skip if the ground dal itself is ground enough to bind. You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.
  8. Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil. Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai. After a minute, flip and cook in medium flame until golden in colour. Drain over paper towels.
  9. To Bake beetroot vadai: Pre heat oven at 220 deg C. Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease. Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.
  10. Use a spatula and carefully flip the vadai as the oven will be hot. Once golden take out and give 2 mins standing time before eating.

Enjoy hot as such or you can have it with coconut chutney.

The post Beetroot vadai recipe, Beetroot paruppu vadai appeared first on Raks Kitchen.

4 Ingredient Chicken Pasta Casserole

This quick chicken pasta casserole is made with just 4 ingredients in under 30 minutes and makes the perfect comforting weeknight meal!

Looking for something quick and easy for dinner and only requires 4 simple but Delicious ingredients? well, you’ve come to the right place.

This delicious pasta casserole is one of our favorite quick weeknight dinners. It’s super easy to make and only requires 4 ingredients to make and comes together in just 30 minutes.

What you Will Need

Pre-cooked chicken: Leftover chicken works great in this dish and is a great way to use up leftover chicken. Pre-cooked frozen chicken or Reotrtossire chicken also works perfectly.

I used chicken but that’s optional and the dish would still work very well without it. I usually use the frozen grilled chicken when making this ahead of time because I can just mix all the ingredients and place them in the casserole dish.

Pasta sauce: To bind this dish together and bring out the flavor you will need pasta sauce (aka marinara, pizza sauce). This is where you can get really creative and make the dish your own. You can use meat-based sauce or any type of pasta sauce you like.

Pasta: Rotini, penni, or any type of short cut pasta will work with this dish. Be sure to put the pasta to boil before doing anything else as it takes the longest to cook.

Cheese: Now let’s talk about the cheese. Shredded mozzarella works best for this dish to but any type of melting cheese will work. You can also top the cheese with a few tablespoons of shredded parmesan if desired.

HOW TO PREP AHEAD OF TIME

This dish is perfect if you work or go to school and don’t have lots of time to make dinner because it can be prepared ahead of time or the night before and then baked as needed. I usually prepare this dish at night and place it in the fridge and then just pop it in the oven when it was time for dinner the next day.

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4 Ingredient Chicken Pasta casserole

This quick chicken pasta casserole is made with just 4 ingredients in under 30 minutes and makes the perfect comforting weeknight meal!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 425kcal
Author Layla

Ingredients

  • 2 cups Leftover frozen or pre-cooked chicken
  • 1 Jar Marinara sauce
  • 4 cups any type cooked pasta, drained
  • 1-1.5 cups shredded mozzarella cheese

Instructions

  • Preheat oven to 350 degrees F. Spray a 9 x 9 baking dish with nonstick spray.
  • Combine pre-cooked pasta, chicken, and marinara sauce; Pour into prepared baking dish.

  • Top with the shredded mozzarella. Bake, uncovered, 15-20 minutes, or until bubbly.

  • Serve Hot, Enjoy!

Nutrition

Serving: 1Serving | Calories: 425kcal | Carbohydrates: 43g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 252mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 217IU | Calcium: 163mg | Iron: 2mg

Marinated Fried Pork Instestine

This Marinated Fried Pork Intestine was a regular on the menu when I was a kid. We were meat vendors back then and we had access to anything beef and pork. So, yes, we had easy access to pork innards. Pork Intestines (tumbong ng baboy) might sound yucky or scary but it’s actually pretty tasty. I guess it depends on what you’re accustomed to.

Sometimes we’d have many of these left, so what my nanay does it marinate it on barbecue marinade and skewer it on a wooden stick. Then my aunt would charcoal grill it and I would sell it around the neighborhood. Jeskelerd, hiyang-hiya kaya ako nung bata ako habang sumisigaw ng “BARBECUE! Barbecue-ng Tumbong!

Now, it’s a popular streetfood!

Pork Intestine Marinade: soy sauce and calamansi juice

WATCH THE VIDEO HERE:

 

Some of the reasons why not many people cook it into their own home is because pork intestine isn’t easy to come by. Not everyone in the market sells it. Sometimes you have to order and it so the vendor can source it out and then just come back the next day. Another is because, it is very tedious to clean! Malamang abutin ka ng maghapon sa paglilinis lang nito.

But there are times that we miss it — so tyaga-tyaga na lang sa paglilinis.

Kayo mga mamsh, na-try nyo na ba magluto nito?

Marinated Fried Pork Instestine
 
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Author:

Ingredients
  • 1 kilo pork intestine (tumbong ng baboy)
  • water for boiling
  • salt
  • ginger
  • Tawas (optional)
  • cooking oil for frying
pork intestine marinade
  • ½ cup soy sauce
  • juice of 10 calamansi

Directions
  1. To clean the pork intestine, put the intestines in a large pot of water. You may put a big know of sliced ginger to help wit the smell. Boil the intestine for 5 minutes. Do this 2-3 times.
  2. If the smell persists, you may wash it on water with tawas or alum. Rinse and drain.
  3. Let it cool to room temperature and turn it inside out to make sure the insides are clean as well.
  4. You may scrape it with a knife to make sure it’s really clean and wash it with water.
  5. Turn it back inside out and boil it for 1 hour to tenderize it. You may boil it in plain water or water with 1 knob of sliced ginger.
  6. After boiling, drain and let cool.
  7. Combine soy sauce and calamansi juice in a large bowl. Marinate the tender pork intestine in the soy-calamansi mixture for 1 hour or overnight.
  8. Heat cooking oil in a pan and fry the pork intestine until brown and crisp on the outside. The inside will remain juicy and tender.
  9. Slice and transfer to you serving plate. Serve with soy-calamansi dipping sauce.

 

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Marinated Fried Pork Instestine appeared first on The Peach Kitchen.