Saturday, November 19, 2011

Shrimp Gambas


Ingredients

  • 1/2 kilo frsh shrimps (medium size)
  • 1/4 cuo butter or margarine
  • 1/2 cup tomato sauce
  • 5 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 tsp. vetsin
  • 1/2 tsp. powdered pepper
  • 1 tsp. hot sauce or 1 2 hot pepper (siling labuyo), minced
  • 1 tbsp. salt
  • 1 tbsp. bread crumbs

Instructions

  1. Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add all ingredients.
  2. Cover. Cook for 5 minutes. Then, thicken with bread crumbs.

Chicken Tinola


Ingredients

  • 1 chicken (1 kilo)
  • 3 potatoes, quartered or 2 cups quartered upo or sayote
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 2 tbsp. ginger strips
  • 2 tbsp. patis
  • 1 tsp. vetsin
  • 4-5 cups rice water
  • 1/2 cup young SILI leaves

Instructions

  1. Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.
  2. When chicken is half done, add potatoes. Pour in the remaining rice water. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin and sili leaves. Let boil for 3 minutes.
  3. Serve hot.

Chicken Kaldereta Caldereta


Ingredients

  • 1 chicken (1 kilo)
  • 1 can liver spread or
  • 1 cup lechon sauce
  • 1 small can tomato sauce
  • 3-4 pcs. sweet whole pickles (sliced slanting by, 1/4' thick)
  • 1/4 cup pickle sauce
  • 2 bell pepper (red & green, strips)
  • 3 onions (quartered)
  • 4 Frankfurters or sausage (sliced slantingly, 1/4" thick
  • 1/2 head garlic, minced
  • 1/4 cup vinegar
  • 2 tbsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. ground pepper

Instructions

  1. Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.
  2. Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. Cover.
  3. When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients, Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
  4. NOTE:
  5. If you want a more spicy caldereta, add minced siling labuyo and more powdered pepper.

Chicken Pastel


Ingredients

  • 1 chicken (1 kilo)
  • 1 pc. chorizo de bilbao, chopped
  • 1 big onion, finely chopped
  • 1/2 cup butter
  • 1 carrot small cubes
  • 2 potatoes, medium size cubes
  • 1 small can sausage, cubes
  • 8-10 pcs. olives (optional)
  • 1/2 kilo chicken giblets & liver
  • 1 cup evaporated milk
  • 1/4 cup flour
  • 1 tbsp. salt
  • 1 tbsp. vetsin
  • 1/2 tsp. ground pepper
  • 2 cups chicken broth
  • 4 cloves garlic, crushed

Instructions

  1. Brown garlic in butter. Add onion, chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes, add 1/2 of broth. Cover; simmer for 10 minutes. Add remaining ingredients. Stir in remaining chickne broth. Lastly, add milk and thicken sauce with dissolved flour.
  2. When chicken is almost done, transfer to baking dish. garnish top with hard-boiled egg (cut into half). Cover with pie crust. Bake at 350 F for 20 minutes or until crust turns golden brown.
  3. Pastel Crust:
  4. * 4 cups all-purpose-flour (sift 3 times)
  5. * 1 cup shortening or margarine
  6. * 2 tsp. salt
  7. * 1 tbsp. sugar
  8. * 1 cup water
  9. Add salt and sugar to flour. Cut in shortening using two knives. Gradually add water. Mix with hand but do not knead. When well blended, roll out on floured board. Fit on top of prepared 'pastel'. brush with beaten egg yolk or milk.

Chicken Galantina


Ingredients

  • 1 big chicken (1 1/2 kilo)
  • 2 grams ham, chopped finely or 4 ocs. sausage
  • 1/2 kilo ground pork, doubled grind
  • 2 eggs, hard cooked
  • 6-8 pcs' olives, chopped finely (optional)
  • 1 tsp. salt
  • 1 tsp. vetsin
  • 1/2 tsp. bround white pepper
  • 2 carrots cooked whole
  • 1/4 cup grated cheese
  • 1 1/2 cup fresh bread crunbs

Instructions

  1. Clean and debone whole chicken. Rub with salt and pepper (in and out). Set aside.
  2. Mix together all ingredients except boiled eggs, whole pickles, and cooked carrots.
  3. Stuff 1/2 of mixture in chicken. Arrange the boiled age, carrots, and whole pickles (all cut into half, lengthwise) on top of mixture. Then, spread remaining mixture.
  4. Do not overstuff chicken or the skin would burst while cooking. Sew opening.
  5. Place stuff chicken in baking pan. Cover with cheese cloth or foil. Use a pan just big enough to pack in chicken so stuffings will be firm when cooked and chicken can easily be sliced evenly. Preheat oven (350 F) for 10 minutes. Bake for 1 hour or until done. To test, prick chicken with toothpick and when toothpick comes out dry, it is then cooked. Cool before slicing.

Pork Sisig


Ingredients

  • 1 ? kilo Pork head
  • ? cup grilled liver (diced)
  • 2 small onions (minced)
  • 2 pieces red pepper (minced)
  • 1 head garlic (minced)
  • 6 pieces hot chili pepper (minced)
  • 2 tablespoons oil
  • 1 cup vinegar
  • 1 ? tablespoons liquid seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 1 cup beef stock

Instructions

  1. 1. Grill pork head for to remove hair.
  2. 2. Boil pork head until tender.
  3. 3. Take out all the meat and dice.
  4. 4. In a saut? pan, heat oil and saut? garlic, onion,red pepper, pork meat and liver.
  5. 5. Season with liquid seasoning, black pepper, and brown sugar.
  6. 6. Pour in beef stock and cook until meat is tender and starts to oil again.
  7. 7. Add minced chili pepper last.
  8. 8. Serve on a sizzling plate.

Sinigang na Baboy


Ingredients

  • 1 Kilo Pork (cut into chunk cubes)
  • 12 pcs Tamarind (Sampaloc) or sampaloc mixed
  • 1 big Onion (diced)
  • 6 big tomatoes (quartered)
  • 2 pcs Radish (sliced)
  • 1 bundle Sitaw Stringbeans (cut into 2" long)
  • 1 bundle Kangkong (cut into 2" long)
  • Salt and Patis to taste
  • 6 cups water

Instructions

  1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
  2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
  3. Add onions, tomatoes and Tamarind juice.
  4. Add in all the vegetables.
  5. Season with salt and Patis to taste.
  6. Serve hot.

Pochero


Ingredients

  • ? kilo chicken (cut into parts)
  • ? kilo pork (cut into cubes)
  • ? kilo beef (for stewing, cut into chunk cubes)
  • 4 pieces chorizo bilbao
  • 8 cups water
  • 1 teaspoon salt
  • 1 bundle onion leeks
  • 6 cloves garlic (minced)
  • 2 tablespoons oil
  • 5 pieces Saba banana
  • 5 pieces boiled potatoes (quartered)
  • 5 pieces boiled sweet potatoes (quartered)
  • 1 cup chickpeas
  • 1 bundle cabbage (sliced)
  • 1 Pinch salt & pepper

Instructions

  1. 1. Boil pork, chicken, beef, chorizo in salted water withonion leeks.
  2. 2. Lower fire and let simmer until all meat is tender.
  3. 3. Take out all the meat, set aside, keep stock.
  4. 4. In a casserole, saute garlic, onion, then pour in the stock.
  5. 5. Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.
  6. 6. Season with salt and patis.
  7. 7. Add in the cabbage.
  8. 8. Serve hot.

Morcon


Ingredients

  • ? cup calamansi juice
  • ? cup soy
  • Pepper
  • 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
  • 1 can sausage, cut into strips
  • 3 hard-boiled eggs, sliced lengthwise into quarters
  • 1 carrot, sliced into 1/4" thick long strips
  • 2 strips pork fat, 1/4" thick
  • 2 strips of cheese, 1/4" thick each
  • All-purpose flour
  • Cooking oil
  • 4 cups broth
  • Salt and pepper
  • Parsley and bell pepper (optional)

Instructions

  1. 1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one hour.
  2. 2. Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
  3. 3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
  4. 4. Roll the sheets of beef completely until it reaches the other end.
  5. 5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
  6. 6. Spread flour on a large sheet pan or on a work table that has been cleaned and dried. Roll the morcon overthe flour.
  7. 7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
  8. 8. Transfer the morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
  9. 9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
  10. 10. You can add a garnish of peppers and parsley.
  11. 11. Serve hot.

Pork Menudo


Ingredients

  • ? kilo pork tenderloin (cut into chunk cubes)
  • ? kilo pork liver (cut into cubes)
  • 4 pieces chorizo Bilbao (sliced to the same size aspork)
  • 1 big red bell pepper (diced)
  • 1 big green bell pepper (diced)
  • 3 big potatoes (peeled, diced and deep fried)
  • 1?-cup chickpeas
  • ? -cup raisins
  • ? teaspoon Spanish paprika
  • 1 cup stock or water
  • Pinch of salt and pepper
  • 3 tablespoons oil
  • 1 tablespoon atsuete oil
  • 1 small head of garlic (minced)
  • 1 medium size onion (diced)
  • 2 big tomatoes (diced)
  • ? cup grated cheese

Instructions

  1. 1. In a casserole, heat cooking oil and atsuete oil.
  2. 2. Saute garlic, onion, and tomatoes.
  3. 3. Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and stock.
  4. 4. Simmer until pork is tender.
  5. 5. Add in potatoes, chickpeas, and raisins.
  6. 6. Season to taste.
  7. 7. Finish grated cheese.
  8. 8. Serve hot

Mechado


Ingredients

  • 1 kilo beef sirloin (cut into chunk cubes)
  • ?-cup pork fat (julienne)
  • 6 medium potatoes (quartered)
  • 4 onions (quartered)
  • 1-cup beef stock
  • 2 bay leaves
  • 2 pieces red bell pepper (quartered)
  • ? -cup vinegar
  • 1-cup tomato puree
  • Pinch of salt & pepper
  • 2 tablespoons olive oil

Instructions

  1. 1. Make an incision on each beef chunks and insert porkfat.
  2. 2. In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and beef stock.
  3. 3. In medium heat, allow simmering until beef istender.
  4. 4. Add in potatoes, onions, and bell pepper.
  5. 5. When potatoes are fork-soft and sauce has thicken,stir in olive oil.

Kalderetang Baka


Ingredients

  • 1 kilo beef (for stewing, cut into chunk cubes)
  • ? kilo beef liver (cut to almost the same size as the beef)
  • 6 cloves garlic (minced)
  • 2 medium onions (diced)
  • 6 big tomatoes (quartered)
  • 3 big red peppers (diced)
  • 3 big green peppers (diced)
  • ? cup pitted green olives
  • 4 pieces chili pepper (minced) 1/2 cup olive oil)
  • 2 tablespoons tomato paste
  • ? cup all purpose cream
  • ? cup grated cheese pinch of salt & pepper to taste
  • 3 cups beef stock
  • 1 ? teaspoon cornstarch in little water

Instructions

  1. 1. In a casserole, saute garlic, onion, tomatoes and all the pepper.
  2. 2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
  3. 3. Pour in the stock and tomato paste.
  4. 4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
  5. 5. Season with salt and pepper.
  6. 6. Add in olives, and diluted cornstarch.
  7. 7. Grate liver and add into the mixture.
  8. 8. Allow sauce to thicken and add in cream and grated cheese.
  9. 9. Serve hot

Food for the Gods


Ingredients

  • 1 cup flour (sifted)
  • ? teaspoon baking powder (sifted)
  • ? teaspoon baking soda (sifted)
  • ? teaspoon salt
  • ? cup brown sugar
  • ? cup white sugar
  • 2 whole eggs
  • 1 cup fresh walnut (chopped roughly)
  • ? cup dates (chopped roughly)
  • 1 bar butter (preferably Anchor brand)

Instructions

  1. 1. Melt butter and mix white and brown sugar.
  2. 2. Dredge dates in flour.
  3. 3. Add eggs to butter mixture one at a time.
  4. 4. Add dates and walnuts.
  5. 5. Mix flour and dredged dates.
  6. 6. Bake at 350 degrees centigrade for 40-45 minutes.

Embutido


Ingredients

  • 1 kilo ground pork
  • 2 cups diced ham
  • ? cup grated carrots
  • 1 cup pickle relish
  • ? cup raisins
  • ? cup green bell pepper (minced)
  • ? cup red bell pepper (minced)
  • 6 whole eggs
  • 1 cup grated cheddar cheese
  • Pinch of salt & pepper

Instructions

  1. 1. In a mixing bowl, mix all ingredients well.
  2. 2. Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
  3. 3. Steam or bake in oven until firm cooked.
  4. 4. Let cool and refrigerate.
  5. 5. Serve chilled and sliced.

Dinuguan


Ingredients

  • ? kilo pork (diced)
  • 1/8 kilo pork liver (diced)
  • 1 small head of garlic (minced)
  • 1 small onion (minced)
  • 2 pieces laurel leaves
  • 3 tablespoons oil
  • ?-cup vinegar
  • 3 tablespoons patis (fish sauce)
  • 2-cups stock
  • 1-cup pig blood (frozen)
  • 4 long green peppers
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ? teaspoon black pepper

Instructions

  1. 1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
  2. 2. In a casserole, heat oil and saute garlic and onion for a minute.
  3. 3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
  4. 4. Add in vinegar and bring up to a boil withoutstirring.
  5. 5. Lower heat and allow simmering uncovered until most ofthe liquid has evaporated.
  6. 6. Add in stock and allow simmering for 5 minutes.
  7. 7. Add in blood, sugar and long green peppers.
  8. 8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
  9. 9. Serve hot with puto.

Bopis


Ingredients

  • 1 kilo pig's heart (clean, boiled and minced)
  • 1 kilo pig's lungs (clean, boiled and minced)
  • 1 head of garlic (minced)
  • 1 onion (minced)
  • 3 tablespoons oil
  • ? teaspoon oregano
  • 1 laurel leaf
  • 3 pieces red bell pepper (diced)
  • ?-cup vinegar
  • 1-cup stock
  • ? teaspoon hot chili pepper (minced)
  • 2 tablespoons atsuete oil
  • Pinch of salt & pepper

Instructions

  1. 1. In a saute pan, heat oil and saute garlic and onion.
  2. 2. Add in minced heart and lungs.
  3. 3. Season to taste with salt & pepper.
  4. 4. Add in oregano, laurel leaf, red bell pepper and vinegar.
  5. 5. Bring up heat and allow boiling without stirring.
  6. 6. Stir in stock and hot chili pepper.
  7. 7. Lower heat and allow simmering until stock evaporates a little.
  8. 8. Finish with atsuete oil.
  9. 9. Serve hot.

Bistek


Ingredients

  • ? kilo beef sirloin (cut into 3 " strips)
  • 2 tablespoons soy sauce
  • 2 tablespoons calamansi juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cooking oil
  • 1 big red onion (sliced thinly to make rings)

Instructions

  1. 1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
  2. 2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
  3. 3. Saute onion rings in oil.
  4. 4. Serve beef in a platter topped with onion rings.

Binagoongang Baboy


Ingredients

  • 1 kilo pork with fat (cut into chunk cubes)
  • 2 cups bagoong alamang
  • 1 head of garlic (minced)
  • 1 big onion (minced) 4 tomatoes (diced)
  • 4 chili peppers (minced)
  • ? cup vinegar
  • 4 tablespoons brown sugar
  • ? cup water

Instructions

  1. 1. In a casserole, boil pork and lower fire until waterevaporates and pork oil starts to come out.
  2. 2. When pork is lightly crispy, put in on the side andsaute garlic, onion, tomatoes and chili peppersin the fat and mix pork once more.
  3. 3. Add in the bagoong and cook while stirring for 5minutes.
  4. 4. Pour in the vinegar and stir well.
  5. 5. Add in the sugar and let simmer for 10 minutes orjust until cooked.
  6. 6. Serve hot.

Tuesday, November 15, 2011

Filipino Recipes

Filipino cuisine (or the cuisine of islands of the Philippines) has evolved from its Malay roots to a predominant Hispanic-based cuisine because of the dishes brought during Spanish rule. American, Arab and Chinese cultures have also influenced it. Filipinos have their own unique way of adapting to these environmental influences. Surprisingly, despite such influences traditional Filipino food recipes have still survived.
Filipino food recipes are distinguished by their bold combination of sour, sweet and salty flavors. Generally most authentic Filipino food recipes are not heavily spiced. Filipino dishes showcase a sudden influx of flavor and are usually delivered in a single presentation. This gives the eater a simultaneous visual feast, a gustatory glee and an aromatic bouquet. An important feature of Filipino food is contrastic. For instance, pairing sweet with salty; like salted sun dried fish being paired with sweet cocoa rice porridge. Delicious and inventive!
A staple Filipino food is rice that is served in all meals with different ingredients and seasonings; like it is served with fried eggs at breakfast. Fruits like coconuts, tomatoes, bananas and vegetables like potatoes, purple yam, and carrots are popular ingredients. Filipino food recipes are rich in seafood because of its geographical location – the Philippines is made up of all islands after all! Catfish, shrimp, mackerel, crabs prawns, oysters and other seafood and fish are very popular in the Filipino food dishes.
Filipino Food recipes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular Filipino food recipes include Philippine sausage-longganisa, beef jerky, omelette, goat in tomato stew-kaldereta, mechado (meat in tomato sauce), banana and tomato sauced beef- pochero, kare-kare (vegetables and oxtail made in peanut sauce), pancit or stir-fried noodles, crispy pata or deep-fried pig’s leg, hamonado (pineapple sauced sweetened pork), sinigang (fish, pork or shrimp in tamarind) and lumpia (fresh or fried spring rolls). The most well liked desserts include leche flan and buko pandan (slivers of young coconut with cream and pandan flavor).
The penchant of the Filipinos for cooking has culminated in a unique culinary art. Depending upon the availability of ingredients, many different recipes develop in the various regions of the Philippines. In the north, the Pakbet – simple nutritious vegetarian dish is the speciality of the Ilocanos. The hot spicy dish in coconut milk – Bicol Express is the speciality of the Bicolanos. A Filipino food recipe that is known over the world is the tasty pork and chicken adobo.
For festive occasions and fiestas, Filipinos display their signature dishes that they cook together. They often spread their tables with labor-intensive but affordable treats. The whole roasted suckling pig, Lechon is the center stage Filipino food recipe. Also kaldereta, hamonado (honey-cured meat), pancit canton, mechado, paella, relleno (stuffed meat), afritada, pochero, and arroz valenciana are popular Filipino food recipes. Desserts such as the sweet leche flan, sapin-sapin, sorbetes, ube and gulaman also adorn the table.
Filipino Recipes can be described best as a mixture of eastern and western influences that provide a range of rich flavours, colour and spices. These rich flavours make the Filipino cuisine unique, mouth watering, delicious and tempting. On this site we have many Filipino food recipes with pictures including an afritadang manok recipe.
Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo(chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew),mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia(fresh or fried spring rolls).

Adobong Camaro


Ingredients

  • 1 c camaro cleaned
  • 1/2 cooking oil
  • 50 g garlic crushed
  • 150 g onion sliced
  • 5 pc tomato sliced
  • 1/4 c vinegar
  • 1/4 tsp whole black pepper ground
  • 1 tsp salt

Instructions

  1. Clean camaro, remove wings, feet and head. Set aside. Peel and crush garlic, peel and slice onions. Wash and slice tomatoes set aside.
  2. In a clean container, combine clean camaro, vinegar, ground black pepper, salt and 25 g garlic, set aside.
  3. Saute 25 g garlic until golden brown. Add onions and cook until wilted. Add sliced tomatoes and cook until mushy. Stir.
  4. Add marinated camaro. Simmer for 30 seconds. Reduce fire. Stir.
  5. Continue simmering until sauce dries up. Serve.

10 Famous Filipino Dishes


10. Pancit

2191065997_1c9b5e93ea_b
It is difficult to point to one noodle dish and call it pancit. Pancit may be made with rice noodles, wheat noodles, or noodles derived from another source of starch. It may be served with a dry sauce, a thick sloppy sauce, or even a broth or soup. Toppings for pancit are incredibly varied, including things like hard boiled eggs, shredded meat, and finely sliced vegetables, and the flavors of this dish are quite diverse.
One common variant of pancit is pancit bihon, which is made with extremely thin rice noodles, soy sauce, citrus, sliced meats, and vegetables. Many versions of pancit incorporate multiple meats; pork, shrimp, and beef are all common. Sauces can be spicy with chilies, rich with ground peanuts, or savory as a result of the addition of soy sauce.

9. Pork Barbecue

3383626661_0579e0790a_bPork barbecue is a fast selling street food item. It’s easy to cook and convenient for the hungry customer. It is very common on the sidewalks, outside the schools, offices and you can also find this at the native restaurant in the Philippines. This dish Often serve at a house party like birthday, wedding, anniversary etc.

8. Chicken Inasal

4027401745_9f39bfe636_bWhen Spaniards colonize the Philippines they discovered this mouthwatering dish in Bacolod. They assumed that the chicken they taste was roasted so they called it “Asar”. Asar is the Spanish word for roasted. The natives of Bacolod adopted the word but they could not pronounce the word “R” at the end. So the “Inasal” word was born.
Chicken Inasal is marinated in native herbs and spices, skewered on bamboo stick, and then basted with achuete and grilled. This was always been beloved staple of the Bacolod cuisine.

7.  Kilawin

508987386_31f03de97e_oThe basic ingredient of kilawin is usually pork or tuna. With several spices such as ginger, garlic and the local sili, it is then “cooked” with vinegar and/or the Philippine lemon called kalamansi. Vinegar and/or kalamansi cook the basic ingredient. The best type of kilawin is made with fresh tuna.

6. Sisig

3818336364_0334542113_bsisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.

5. Crispy Pata

2855813141_0fc37b41df_oCrispy pata means deep fried pata with a crunchy rind and soft and moist meat inside. Pata is the front or hind leg of the pig. In the Philippines, that means the leg and the trotters (knuckles).

4. Kare-Kare

FoodKare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.

3. Lechon

385560301_343e5f30fc_oLechon is the Spanish word for suckling pig. In the Philippines it is connoted with a roasted whole pig or lechon baboy.  The process of lechon involves stuffing of lemon grass, garlic, soy sauce, salt, thyme vinegar and black peppercorn after that the whole pig/piglet is slowly roasted over charcoal. A small pig is roasted for about 3-4 hours and the larger one takes about 5-6 hours. This day-long and arduous method of roasting leaves a crispy skin and very moist meat inside.

2. Sinigang

4004183518_bf3240b601_bSinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing. The sour soup goes well with rice, the staple food of all Filipinos. Fish, pork, chicken, shrimp, or beef may be used for sinigang. There are usually leafy vegetables like gabi (taro), siling labuyo (red chili), or malunggay leaves, or kangkong (water spinach). Other vegetables cooked in sinigang may include okra, radish, eggplant, tomatoes, sitaw (snake beans), and string beans. The vegetables are chosen to complement the dish’s flavor.

1.Adobo

chicken-adoboAdobo is Spanish for seasoning or marinade. The noun form describes the marinade or seasoning mix. Meat marinated or seasoned with an adobo is referred to having been adobada. Adobo relates to marinated dishes such as chipotles en adobo, which are chipotle chili peppers marinated in a rich, flavorful, tomato sauce. Adobo is prepared in regions of Latin America and Spain, and forms with the same name but with different cultural roots, are prepared in regions of Asia Pacific. Pork, spices, and especially red pepper are used.

Sources

Calamares (Fried Squid Rings)


Deep fried squid rings in batter, often served as appetizer or pulutan.

Ingredients

  • 1 kilo squid
  • 1 cup custard powder
  • 1 whole egg
  • 1 tbsp. grated green onions
  • 2 cups frying oil

Instructions

  1. Clean squid of ink and skin.
  2. Beat egg.
  3. Dip squid in egg and dredge in custard powder.
  4. Fry squid rings few at a time for a few seconds until golden brown. Do not overcook or squid will be rubbery.
  5. Garnish with chopped green onions and serve with ketchup, mayonnaise dip or both mixed together.

Dinengdeng with Inihaw na Bangus


broiled milk fish topped with cooked vegetables (dinengdeng).

Ingredients

  • 4 medium-sized eggplants, cut in quarters
  • 200 gms bangus, cleaned and cut into 3 serving sizes
  • 6 fresh tomatoes
  • 2 tsps Lea & Perins Worcestershire Sauce
  • 2 medium-sized onions, sliced
  • 1 cup rice washing (hugas bigas)
  • 4 medium-sized ampalaya, cut in quarters
  • 1 onion, sliced
  • 300 gms string beans,cut in three-inch size
  • 1 tbsp cooking oil
  • 3 tbsps bagoong alamang
  • salt and pepper

Instructions

  1. Broil over live charcoal until done. Set aside.
  2. Prepare and wash eggplants, ampalaya, tomatoes and string beans.
  3. In a saucepan, heat oil and saute onion, tomatoes and bagoong,
  4. then add Worcestershire sauce together with all vegetables.
  5. Add half of rice washing and cover until almost boiling.
  6. Blend vegetables and season with more Worcestershire sauce and pepper to taste.
  7. Add more liquid if necessary. Cook vegetables just until green and not mushy.
  8. Top with broiled bangus before serving. Serves 4.

Grilled Milk Fish (Grilled Bangus) with Stuffings


Grilled milk fish stuffed with onions and tomatoes then wrapped with banana leaves.

Ingredients

  • 1 large sized bangus ( milkfish )
  • 2 onion, chopped finely
  • 5 tomatoes, chopped finely
  • 1 tsp. Vetsin ( monosodium glutamate )
  • 1 tsp. Salt
  • 2 tbps. vegetable oil or coconut oil
  • Banana leaves ( for wrapping )

Instructions

  1. Clean bangus but do not scrape scales. With a sharp knife slit the back to make an opening up to the stomach. This can be done by the fish vendor when you buy it in the wet market, but in a supermarket you have to buy it whole and do the procedure above.
  2. Wash the fish and sprinkle with salt. Mix onions and tomatoes together. season with salt and vetsin. Stuff the mixture inside the bangus (milkfish). Rub the fish with 2 tbps. vegetable oil before grilling to enhance flavor.
  3. Wrap bangus in wilted banana leaves. Grill on hot charcoal for 1/2 hour turning the fish on the other side to avoid burning the skin.

Tinapang Bangus(Milkfish)


Materials

  • Fresh bangus
  • Salt
  • Sawdust (kusot na pino)
  • Firewood

Equipment

  • Drum
  • Tray
  • Basin
  • Knives
  • Plastic sealer
  • Stove
  • Steamer
  • Measuring cup
  • Chopping board
  • Forceps

Procedure

  1. In a basin with water, dissolve salt. Nine part water, 1 part salt. Salt solution should be enough to cover all the fish. Set aside.
  2. Clean the fish thoroughly.
  3. Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.
  4. Lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish to remove blood and dirt.
  5. Remove all bones and spines.
  6. Marinade the fish in the salt solution for 2 minutes.
  7. Arrange on tray. Sun dry for 30 minutes or until the skin is already dry.
  8. Make a fire inside the drum. Put sawdust to make a thick smoke. Put the tray on drum and start smoking until the fish color turned golden brown. If the smoke is too much, 15 minutes is enough.
  9. Remove the tray from drum. Let it dry. Put in plastic bags and seal using the plastic sealer.
  10. Store in freezer.

Adobong Bangus (Milkfish)


Adobo (a Filipino dish simmered in vinegar and soy sauce) is a Filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef or fish. There are lots of variations in cooking adobo recipe.

The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.

Ingredients

  • 1 medium sized (about 2 pounds) bangus (milkfish), sliced
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup vinegar
  • 1/3 cup water
  • 1 teaspoon vetsin
  • Cooking oil

Instructions

  1. Combine all ingredients and marinate the bangus (milkfish) slices in this mixture. Let stand for 1 hour.
  2. Drain bangus. Set aside vinegar mixture.
  3. Fry bangus. When golden brown, set aside and fry garlic. Add vinegar mixture.
  4. When it boils, drop in fried bangus. Simmer for 10 minutes.

Grilled Stuffed Milkfish


Ingredients

  • 1 (600g) Fresh milkfish
  • 3 tablespoons oil
  • 1/3 coconut, roasted, coarsely pounded
  • 1 egg, lightly beaten
  • 125 cc thick coconut milk from 1 coconut
  • banana leaf
  • salt
spices(ground):
  • 2-3 red chilies
  • 2 teaspoons coriander, roasted
  • 1/2 teaspoon cumin
  • 1 teaspoon chopped ginger
  • 2 teaspoons chopped galangal
  • 1 teaspoon chopped turmeric
  • 5 shallots
  • 5 cloves garlic
  • 1 teaspoon tamarind juice
  • salt and sugar or brown sugar

Instructions

  1. Clean fish and remove scales, fins, gills and entrails.
  2. Rinse and pat it dry.
  3. Pound the fish lightly until the flesh becomes tender.
  4. Using a small sharp knife, remove the backbone and as much of the flesh as possible through a slit under the gills, taking care not to break the skin.
  5. Set the skin aside.
  6. Roast the flesh until it changes color, then discard the bones and grind the flesh.
  7. Heat oil and sauté ground spices until fragrant.
  8. Remove and allow to cool.
  9. Combine the sautéed spices with ground fish, pounded coconut and egg.
  10. Stuff the fish skin with this mixture.
  11. Make a slit in a bamboo stick and clamp the stuffed skin with the slit bamboo.
  12. Tie both ends of the stick.
  13. Wrap the fish with banana leaf and grill until fish is firm.
  14. Remove the banana leaf and continue to grill.
  15. brush fish with salted thick coconut milk from time to time until it is cooked.
  16. Remove fish from heat and cut before serving.

Stuffed Milkfish Recipe (Rellenong Bangus)


"Easy to prepare and very tasty! A simple recipe for fish baked in milk with almost no fat! You may use your favorite variety of white fish."

Ingredients

  • 1 1/2 pounds cod fillets
  • 1 1/2 cups 1% milk
  • 1 onion, chopped
  • 1 teaspoon lemon pepper
  • 1 teaspoon dried parsley
  • salt to taste
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
  2. Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
  3. Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.

Paksiw na Tiyan ng Bangus (Milkfish Belly Stewed in Vinegar)


is the one of the original way of cooking bangus. You can add ampalaya and talong. The juices of ampalaya and talong (bitter melon and eggplant) some how enhance the paksiw flavor of bangus.

Ingredients

  • 1 k. Bangus (Milkfish) Belly
  • 1/2 head garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • 1 medium size onion, quartered
  • 1 tbsp. whole black pepper
  • 1/4 cup vinegar
  • 3 whole green sili
  • 1 small ampalaya (bitter melon), sliced about ½ inch thick
  • 2 small eggplants (aubergines), sliced diagonally about ½ inch thick
  • cooking oil
  • salt
  • Pepper
  • 1 sachet of Coffee mate (optional)

Instructions

  1. Clean the Bangus.
  2. Wash fish thoroughly drain and slice diagonally.
  3. In a casserole put garlic, onion and ginger at the bottom.
  4. Arrange sliced bangus side by side.
  5. Add 1 cup of water and 1/4 cup vinegar or 3 tbsp. sampalok sinigang mix.
  6. Put on top vegetable, green sili and black pepper.
  7. Season with salt and drizzle with cooking oil.
  8. Cover and simmer in a medium heat for 8–12 minutes or until fish is cooked then add the coffee mate.
  9. Serve hot with Rice.

Monday, November 14, 2011

Beef Shortribs in Spicy Sauce


Ingredients

  • 2 lbs beef short rib (kalbi), cut bbq style
  • 1/2 ts salt
  • 2 tbsp Chinese Hoisin Sauce
  • 1 tsp hot sauce (Sriracha hot sauce works well)
  • 2 tbsp canola oil

Instructions

  1. After it has been cut bbq style, cut again between each bone so each piece should be about 2 inches. Season with salt. Heat oil in frying pan and add the beef short rib. Fry until both sides are nicely browned. Add the hoisin sauce and hot sauce. Stir fry for 2 minutes and then it will be done. Serve immediately.

Beef Fillet - Chinese Style


Ingredients

  • 300 gms. beef tenderloin
  • 100 gms. white onions
  • 100 gms. beef steak sauce

Instructions

  1. Cook beef tenderloin until tender then add the beef steak sauce.
  2. Saut the onions in a little oil add the beef and the beef steak sauce.

Beef Cooked in Kurma


Ingredients

  • 1 k. beef tenderloin or topside
  • 200 gms. kurma powder
  • 10 gms. star anise
  • 10 gms. cinnamon stick
  • 10 gms. cardamom
  • 10 gms. red chili, cut in halves
  • 10 gms. green chili, cut in halves
  • 1 ltr. coconut milk, thick
  • 20 gms. coriander powder
  • 20 gms. saffron
  • 50 gms. cooking oil
  • 20 gms. lemon grass
  • 0.4 gms. potato, cubed
  • 30 gms. ghee oil cloves
  • Mince & blend together:
  • 30 gms. ginger
  • 25 gms. garlic
  • 80 gms. shallot

Instructions

  1. Cut beef into 12 pieces. Heat oil and ghee in a pan. Put star anise, cinnamon stick, cardamom, cloves with blended shallot, garlic and ginger; add saffron and coriander powder. Cook the spices then add the coconut cream. Stir well then add the beef; cook till done and adjust seasoning. Serve at once with white rice.

Beef Brisket


Ingredients

  • a pound of beef
  • 1 1/2 tbsps. salt
  • 1 tbsp. pepper
  • 5 cloves of garlic
  • beef broth
  • 1 medium onion
  • 1 tbsp. garlic powder
  • 3 tbsp. ketchup and chili sauce
  • 2 tbsp. of sugar

Instructions

  1. Marinate beef with salt, pepper and garlic.
  2. Put the beef into the oven (500 F) until brown, both sides.
  3. Sprinkle onion and garlic powder on top of the beef.
  4. Spread ketchup and chili sauce on the beef.
  5. Add the sauted onion.
  6. Add sugar to the beef broth.
  7. Put the beef in the oven at 350F until it becomes tender or wait 1 to 2 hours.
  8. Cover it with foil.

Barbeque Beef Ribs


Ingredients

  • fresh beef ribs, never use previously frozen ones
  • barbque sauce
  • 1-2 onions, into cubes
  • pepper, freshly ground

Instructions

  1. Wash beef ribs thoroughly.
  2. Boil ribs with onion and pepper for 1 1/2-2 hours till very tender.
  3. Preheat oven at 350 F.
  4. Drain off water and arrange the ribs on a baking or roasting pan.
  5. Brush barbeque sauce over the ribs and bake for 20 minutes.
  6. Turn the ribs over and brush more barbeque sauce, then bake for 20 minutes.
  7. Finally, brush more barbeque sauce, then bake for an additional 20 minutes for a total of 60 minutes baking time.
  8. Serve with rice or bread, mashed potato and sweet corn.
  9. Note:
  10. The barbeque sauce should appear sticky (tostado) not watery after baking.

Baby Back Ribs


Ingredients

  • 1 full slab prime-cut baby back ribs
  • 4 oz. barbecue sauce
  • 4 oz. coleslaw
  • Choice of side dish:
  • sweet corn
  • baked potato with toppings
  • ranch-style beans
  • rice
  • french fries

Instructions

  1. Grill the baby back ribs.
  2. Brush with barbecue sauce while grilling until done.
  3. Serve with coleslaw and a choice of side dishes.

Adobong Bulalo


Ingredients

  • 4 pcs. beef knuckles, sliced approximately 180 gms. each
  • 100 ml. soy sauce
  • 80 ml. Vinegar
  • 40 gms. garlic
  • 3 pcs. chili finger
  • 1 pc. bay leaf
  • Salt to taste
  • Water as needed
  • 50 ml. cooking oil

Instructions

  1. Season beef with salt.
  2. Heat oil in a pan.
  3. Sear both sides of beef.
  4. Remove oil, pour vinegar, soy sauce, water, chili, garlic and bay leaf.
  5. Simmer until beef becomes tender.
  6. Serve hot with pickled papaya.

Tacos


Ingredients

  • 1 (300 gms.) tomato basil
  • garlic sauce
  • 1/2 k. ground beef
  • 1/4 cup garlic margarine
  • 1 siling labuyo, sliced
  • 1 cup cheese, grated
  • 1 cup lettuce, shredded
  • 12 pcs. taco shells*
  • *Taco shells are available at leading supermarkets.

Instructions

  1. Directions:
  2. In a 10"-hot frying pan, put margarine, siling labuyo and beef. Stir until beef changes color. Add prego and cook until boiling.
  3. To serve:
  4. With a spoon, put beef mixture on taco shell, top with cheese then lettuce. Arrange tacos on tray.

Tuna Creamy Thai Salad


Ingredients

  • 1 small head iceberg
  • Lettuce, shredded
  • 1 med. cucumber, deseeded & sliced thinly
  • 1 med. red bell pepper, julienned
  • 1 med. white onion, sliced
  • 1 finger pepper, sliced
  • 1 (180 gms.) can Tuna Flakes Hot & Spicy, drained
  • 2 med. tomatoes, sliced into wedges
  • 2 tbsps. lime juice
  • 1 tbsp. honey
  • 1 tbsps. nam pla (Thai patis)
  • 2 tbsps. basil leaves
  • 1 cup coconut cream, chilled

Instructions

  1. Arrange shredded lettuce at the bottom of a salad bowl or platter.
  2. Set aside.
  3. In a large bowl, toss together cucumber, red bell pepper, onion, finger pepper and tuna.
  4. Place cover bed of lettuce.
  5. Top with tomato slices.
  6. Cover and chill until ready to serve.
  7. In another bowl, whisk together lime juice, honey and patis.
  8. Adjust sweetness or sourness according to taste.
  9. Add basil.
  10. Pour over salad before serving and drizzle on top with coconut cream.
  11. Serve chilled.

White Bread Ala Golden Marble


Ingredients

  • 5 slices White Bread, cut into small cubes
  • 300 gms. chicken, minced
  • 6 pcs. dried Chinese mushrooms, soaked & boiled for 20 minutes
  • 4 pcs. water chestnuts, finely chopped
  • 2 stalks spring onions, chopped
  • 1 cup Breadcrumbs
  • 2 pcs. eggs, lightly beaten
  • 1 tsp. sugar
  • 1 tsp. sesame oil
  • 2 tbsps. Cornstarch
  • salt & pepper to taste
  • cooking oil for frying

Instructions

  1. Squeeze out the water from the mushrooms and chop finely.
  2. Combine the rest of the ingredients including White Bread and mix well.
  3. Chill for 30 minutes.
  4. Scoop a teaspoonful of mixture and shape into marbles.
  5. Fry each marbles until golden brown and serve with chili sauce.

Warm Salad Greens with Bacon


Ingredients

  • 100 gms. spinach or choice of lettuce green, cut into serving pieces
  • 1/2 cup honeycured bacon, chopped
  • 1/2 cup prepared herbed croutons
  • Dressing:
  • 1/4 cup olive oil
  • 1 tsp. red wine vinegar
  • 1/2 tsp. prepared mustard
  • 1 tbsp. basil, chopped
  • 1 tsp. parsley, chopped
  • salt to taste
  • ground black pepper to taste

Instructions

  1. Pan-fry bacon until crisp. Drain and set aside.
  2. Combine dressing ingredients in a saucepan. Let boil and turn off the heat. Add salad greens and toss to coat evenly with dressing.
  3. Transfer to plates and garnish with bacon and crouttons. Makes 2 servings.

Simple Ham Salad


Ingredients

  • 150 gms. green zucchini
  • 100 gms. yellow squash
  • 100 gms. carrot
  • 2 pcs. cherry tomatoes
  • 2 tbsps. Fresh lemon juice
  • 4 tbsps. Olive oil
  • salt & pepper as needed
  • 2 tbsps. Toasted pine nuts
  • 1 tbsp. mint leaves, finely chopped
  • 60 gms. Parmesan cheese, grated or shaved

Instructions

  1. Using a mandolin, thinly slice the green zucchini, carrot and yellow squash into a whisking bowl.
  2. Add in the lemon juice, olive oil, seasoning and chopped mint leaves.
  3. Gently toss all the ingredients.
  4. Mix well.
  5. Place the tossed salad in a clean salad bowl.
  6. Garnish with cherry tomatoes, mint leaves, pine nuts and shaved Parmesan cheese.

Shrimp Cracker Salad


Ingredients

  • shrimps; cooked, shelled & chopped
  • heart of palm, blanched & sliced very thinly
  • lettuce, shredded
  • shrimp crackers (round-shaped), cooked
  • For the green lemon mayo, blend:
  • fried shallots
  • lemongrass
  • fish sauce
  • lemongrass
  • muscovado sugar
  • mayonnaise

Instructions

  1. Blend the green lemon mayo ingredients until the flavors have balanced.
  2. Toss with the shrimp, heart of palm and lettuce.
  3. Serve with the shrimp crackers.
  4. Advice on how to consume:
  5. Place a small amount of salad on the shrimp crackers when eating the salad.
  6. The shrimp crackers will balance the complex flavors of the salad.

Potatoes with Tuna


Ingredients

  • 8 very large potatoes
  • Tuna topping:
  • 1 (184 gms.) can tuna chunks or solid, drained
  • � cup sun-dried tomatoes in oil, coarsely chopped
  • � cup all-purpose flour
  • 1 (410 ml.) evaporated milk
  • � tsp. each salt & pepper
  • � cup spring onions, chopped for garnish
  • � cup butter

Instructions

  1. Wash the potatoes but do not peel.
  2. Make a 1"-deep cross on each. Put on a pyrex plate.
  3. Set microwave oven on high for 25 to 30 minutes (3-� to 4 minutes per potato).
  4. Meanwhile, prepare the tuna topping:
  5. Put the butter in a 12"-skillet over a gas stove; add the tomatoes. Stir awhile, add flour and mix well. Season with salt and pepper and add the milk. Stir with wire whisk. Toss in tuna.
  6. To assemble:
  7. Arrange potatoes on serving platter and spoon tomato-tuna mixture on top. Top with spring onions and slivers of sun-dried tomatoes.

Pomelo Salad with Shrimp and Chicken


Ingredients

  • 100 gms. pomelo, peeled
  • 40 gms. carrots, peeled
  • 40 gms. shrimp, sliced
  • 20 gms. chicken breast
  • � cup fish sauce
  • 1 cup calamansi juice
  • � cup vinegar
  • � gm. coriander leaves
  • � gm. mint leaves
  • 2 gms. garlic, chopped
  • 2 pcs. red chili
  • 4 pcs. lemon grass
  • 15 gms. peanuts, crushed
  • 15 gms. sugar

Instructions

  1. Peel the skin of the pomelo; set aside.
  2. Bring to a boil the sliced shrimp, chicken breast, carrot and chopped herbs.
  3. Add the latter ingredients to the pomelo.
  4. Top with dressing and peanuts. Serve.
  5. To make the dressing:
  6. Saut� the chopped garlic, red chili, lemon grass and coriander leaves. Add vinegar, calamansi juice, fish sauce and sugar.