???????? Pork Spinach Recipe - Pinoy Tagalog Filipino
Pork Spinach Recipe - pinoy
#filipinofood #Pinoyrecipes #howtocook Tagalog Filipino - Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your pinoy
#filipinofood #Pinoyrecipes #howtocook Filipino cooking.
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Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ – sa Bagoong − cooked with fermented fish paste bagoong.
Binalot – literally wrapped. This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or Gisado − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno – baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised.
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia – wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − filled as in siopao, though palaman also refers to the filling in a sandwich.
Pinakuluan – boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno – stuffed.
Tapa/Tinapa – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado – cooked with a thick sauce.
Sinangag – garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado – toasted.
Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.
Garlic Mushroom & Spinach | Quick Recipe
Here’s a delicious and simple dish that you’d make over and over again!
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Boneless Pork Chops in Creamy Garlic Spinach Sauce
Want restaurant-style cooking at home with little to no effort? Then this is the perfect #recipe for you! #Succulent pork chops are seared to perfection and then simmered in a delicious creamy sauce. Add a side of fettuccine to make it a full meal in one pan.
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Boneless Pork Chops in Creamy Garlic Spinach Sauce
Utensils: 12” Chef's Gourmet Skillet, #Saladmaster Food Processor with Cones #1 and #2
INGREDIENTS:
3 pork chops, boneless, thick
Salt and fresh cracked pepper, to taste
1 teaspoon paprika
2 tablespoons butter (optional)
6 cloves garlic, cut on #1 Cone
1 small yellow onion, halved, Cut on #2 Cone
1/3 cup vegetable or chicken stock
1 3/4 cups half and half or heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, (optional)
1/4 cup fresh grated Parmesan cheese, (optional)
Fresh chopped parsley
DIRECTIONS:
1. Preheat Chef’s Gourmet Skillet over medium-high heat for approximately 3 minutes. Season the pork chops with paprika, salt and pepper on both sides, and sear over medium-high heat in the preheated pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Center should be white when cooked thoroughly. Meat should release easily from the pan when seared. Once done, remove pork chops from the pan and set aside.
2. Melt butter in the remaining cooking juices in the same pan. Using the Food Processor with Cone #2, string onion into the skillet. Change Food Processor to Cone #1, and add the Food Guide. Shred garlic into skillet mixture. Add Italian seasoning, and red crushed chili pepper and simmer over medium-low heat until fragrant, about one minute. Add in the vegetable or chicken stock, and allow sauce to reduce.
3. Reduce heat to low heat, add the half and half (or heavy cream), and bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the spinach to mixture and allow it to wilt in the sauce. Add parsley. Using Food Processor and Cone #1, shred parmesan cheese (if using) and stir into the sauce. Allow sauce to simmer for a further minute until cheese melts thoroughly.
5.Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve over steamed vegetables, zucchini noodles or cauliflower rice. Enjoy!
Note: Alternate dry white wine in place of vegetable stock if you prefer.
Adjust stove top temperature to medium if medium-high setting is too hot on your range top.
spinach with pork and oyster sauce #short
oil
onion
pork
salt and pepper
spinach
oyster sauce
Swimming Rama Thai Peanut Sauce w/ Spinach & Pork พระรามลงสรง | Thai Recipes
Swimming Rama is a dish that is becoming hard to find in Thailand, but is still served in many Thai restaurants overseas. Started by Chinese immigrants in Bangkok, swimming rama is made up of a bed of blanched morning glory or water spinach, topped with tender slices of pork or chicken (or tofu), with a peanut sauce poured on top. In Thailand this is often served as a single-dish meal, which means that all the good stuff gets poured over rice!
I have to admit that I'm making a bit of a luxurious version here (because I can!) with lots of coconut milk, herbs, and peanuts, so it's extra rich. If you get this on the streets of Thailand, the gravy may be diluted with stock, and then thickened with starch.
You can also make this vegetarian friendly by omitting the meat altogether or substituting tofu or mushrooms. The sauce can be made far in advance and kept in the fridge for days, so this really can be a quick weeknight meal!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Stir Fry Pork Loins with Spinach | Porkloin Stir Fry with Spinach | ThomasKitchen
Stir fry pork loins with spinach
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Ingredients:
Porkloins
Garlic
Cooking oil
Spinach
Salt and pepper
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stir fry pork loin recipe,
stir fry pork loin spinach,