Filipino | Pinoy Recipes

Open Pizza Joes - Monterey Recipes

2011-09-25T18:46:00.000-07:00

I went to Monterey for some meat for our dinner and I got some recipes from them. So I decided to post one here since they are really cool. I am going to post Open Pizza Joes and other recipes will follow later in future posts.

(image taken from the internet)

Ingredients:

1 tbsp Magnolia Nutri Oil
1 tbsp garlic, minced
1 tbsp Onioin, minced
1/4 kilo Monterey Ground Beef
1/4 tsp Worcestershire sauce
1 tsp soysauce
2 tbsps tomato sauce
pinch of pepper
1 tbsp green onion, sliced into rings
2 tbsps Whole corn kernel
1 pc bread
1/4 cup Magnolia Quickmelt Cheese, grated

Procedure:

Saute garlic and onions until cooked
Add Monterey Ground Beef and cook until it turns brown
Add all the seasonings, tomato sauce and green onion
Cook for another 1 minute
Remove from heat and add in corn kernels
Set aside to coll slightly
To assemble, bread in a plate and top with Monterey ground beef mixture
Top it with grated cheese
Heat in oven toaster for 5-7 minutes

This recipe makes 4-5 servings.

Mango Float

2011-07-21T19:46:00.000-07:00

One of the most favorite dessert of Filipinos is mango float. It just so happened that as I am updating my other blogs, my sister is preparing a mango float for us to feast tonight, so I decided to post this recipe here.

Ingredients:

3 large mangoes (ripe)
200 gm graham crackers
50 gm crushed graham crackers
1 can condensed milk
1 can all purpose cream

Procedure:

Slice mangoes into thin wedges.
Mix the all purpose cream, sliced mangoes and condensed milk in a container and set aside for a while.
Dip the graham crackers into cold water.
In a rectangular bowl, create a layer of the graham cracker. Arrange them neatly in the rectangular bowl.
Spread a layer of the mixture mentioned in step number 2.
Repeat the last two steps unti you reach the desired thickness of the mango float.
The last layer must be the mixture in step number 2.
Sprinkle the crushed graham crackers on top of the layers.
Store in refrigerator and chill it overnight. Some preferred the mango float to be freezed so it will be your choice. Serve it sold.

Pansit Kanton (Pancit Canton)

2011-02-04T00:30:00.000-08:00

The all-time Filipino favorite - Pansit Kanton (Pancit Canton).

Ingredients:

1/4 kg shrimps
1 tablespoon cornstarch
1 egg white
1 chicken breast
2 cloves garlic, crushed
1 onion, chopped
1/4 kg lean pork, sliced
5 pcs chicken liver
2 teaspoons salt
2 tablespoons soy sauce
1 1/2 cup meat stock
1 carrot in strips
1 head cauliflower cut into flowerettes
4 cabbage leaves, shredded
1/4 cup tsitsaro (sweet peas)
1/4 cup kintsay, choopped
2 tablespoons, cornstarch dissolved in 1/4 cup water
1 pkg. pansit kanton (dried Chinese noodles)

Cooking Procedure:

Shell the shrimps, leaving the tail.
Coat with cornstarch and egg white. Set aside.
Slice chicken breast and coat with cornstarch.
Saute garlic, onion, post, chicken liver, shrimps, and chicken meat. Season with salt and soy sauce.
Pour meat stock and bring to a boil. Add all the vegetables.
Thicken with cornstarch.
Stir in the kanton and cook for 10 minutes.
Serve hot.

Vegetables with Quail Eggs

2011-02-04T00:17:00.000-08:00

This vegetables with quail egg recipe is great for vegetable lovers and it is loved for it's exotic touch with those quail eggs in it.

Ingredients:

1 cup cashew nuts
2 tablespoons cooking oil
1/4 kg shrimps
4 pcs dried mushrooms, soaked in water then cut in half
1/2 kg tsitsaro (sweet peas)
2 cups bamboo shoot, sliced and then blanched
1 pc singkamas, sliced
1/2 kg cauliflower, cut into 3-cm pieces
1 pc carrot, sliced
1 cup broth
1 teaspoon salt
2 tablespoon patis
1 tablespoon cornstarch
12 pcs quail eggs, hard cooked

Cooking Procedure:

Fry cashew nuts. Set Aside.
Saute shrimps and dried mushrooms. Add tsitsaro and cook for 2 minutes.
Add the other vegetables. Pour in broth; continue cooking until vegetables are done.
Season with salt and patis.
Thicken with cornstarch.
Pour on a platter.
Garnish with quail eggs and cashew nuts.
Serve hot.

Bistek Tagalog (Filipino Beef Steak)

2010-11-23T09:04:00.000-08:00

Bistek Tagalog is the Filipino version of beef steak. I got this recipe from a Pinoy magazine and I am sure you'll gonna love this recipe.

Ingredients:

1 kilo beef tenderloin
4 cloves garlic
3 tablespoon oil
1 tablespoon soy sauce
3 pcs white onion
1/4 cup calamansi juice

Cooking Procedure:

Cut beef tenderloin in 3x2x1/2 inch thick steak.
In a bowl, marinade beef tenderloin in garlic,soy sauce,pepper, and calamansi juice for at least 1 hour.
Heat the pan and add oil
Saute onions until translucent then set aside.
Remove the beef fro the marinade and sear each steak over high heat on both sides according to desires doneness.
Set aside on a serving platter and keep warm.
Reduce heat and pour the remaining marinade into the pan.
Add the onion rings and simmer until liquid reduced by half.
Pour the sauce over the beef and serve hot.

Chicken Barbecue for Diabetic

2010-11-05T21:15:00.000-07:00

This recipe is intended for diabetic patients. Ordinary chicken barbecue could increase the blood sugar level of a person due to the sauce that is usually saturated with high levels of table sugar.

Ingredients for the sauce:

1 10 3/4-ounce (301 g) can tomato puree
1/2 onion, 3 ounces (90 g) chopped fine
3 tablespoons (45 ml) French style whole-grain mustard
3 tablespoons (45 ml) fresh lemon juice
sugar substitute equivalent of 2 tablespoons sugar, or to taste
1 tablespoon (15 ml) Worcestershire sauce
1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
1/4 teaspoon (1.25 ml) ground allspice
1/4 teaspoon (1.25 ml) ground ginger
1/3 cup (160 ml) water
freshly ground pepper
olive oil cooking spray
6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed

Cooking Procedure:

Prepare the coals in the barbecue or light the grill.
To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.

Per serving (with 2 tablespoons sauce):

170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium

Source: http://www.diabetic-recipes.com

Fruit Salad - Filipino Style

2010-10-19T05:23:00.000-07:00

Fruit salad is very popular in the Philippines especially during summer because of the very hot weather. You can see vendors selling fruit salad placed in an ice candy wrapper and this is "selling like hot cake" to the streets in every place in the country.

Due to this phenomenon, even the big fast food chains are having their own recipes for fruit salad. I have here a fruit salad recipe I found in the net and I want to share it here. It is very easy to make and you will surely like it.

Ingredients:

1 1/2 cups heavy cream
1 (8 ounce) package cream cheese
3 (14 ounce) cans fruit cocktail, drained
1 (14 ounce) can pineapple chunks, drained
1 (14 ounce) can lychees, drained
1 cup coconut
1 (8 ounce) package unsalted chopped almonds (optional)
1 1/2 cups cubed apples (optional)

Procedure:

Mix heavy cream and cream cheese together to a smooth sauce like consistency.
Combine with other ingredients and blend well, chill overnight.

This specification can make up to 6 servings.

Source: http://www.food.com/recipe/filipino-style-fruit-salad-37628

Orange Herb Roasted Chicken

2010-10-11T02:15:00.000-07:00

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Ingredients

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.

2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Source: allrecipes.com

Crab Cakes

2010-09-29T02:16:00.000-07:00

For those who loves to bake, here is one cool recipe for you. Crab cakes! Yes, crab cakes are becoming popular especially for the seafood and cake lovers. Here is a crab cake recipe I stumbled upon from the net:

Ingradients:
1 pound fresh lump crabmeat, picked over for cartilage
1 egg
1/4 cup chopped red bell pepper (optional)
1/2 cup chopped scallion (optional)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 tablespoons bread crumbs, preferably fresh, or cracker crumbs, or as needed
About 1 cup all-purpose flour for dredging
Curry powder (optional)
2 tablespoons peanut, extra virgin olive, or vegetable oil
2 tablespoons butter or more oil
Lemon wedges and/or Tartar Sauce

Procedure:
1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it.

2. Refrigerate the mixture until you're ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it's ready to go when you finish mixing).

3. Season the flour with salt and pepper and add some curry powder if you like. Heat a large skillet, preferably cast-iron, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crabmeat mixture into 1- inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce.

From http://www.howtocookeverything.tv/recipe.php%3Fnid=29.html

Home Made Barbecue Sauce

2010-01-20T00:52:00.000-08:00

Your barbecue tastes better if you baste it with barbecue sauce. There are a lot of commercial barbecue sauce in the market but if you want to make at home, here is a sample recipe for delicious barbecue sauce.

Ingredients:

3 tablespoons margarine
4 tablespoons flour
1 cup water
2 tablespoons soy sauce
dash of pepper

Procedure:

Melt margarine in skillet.
Blend in flour.
Add water, soy sauce and pepper.
Cook until mixture is thick, stirring constantly.

Pork Barbecue

2010-01-20T00:46:00.000-08:00

Pork Barbecue is one of the special recipes in many Filipino occasions. Everybody love it especially the children.

Ingredients:

1/2 kg lean pork, sliced
1/4 kg liver, sliced
5 cloves garlic, crushed
1/2 cup calamansi juice
1/4 tsp pepper
1/4 cup soy sauce

Procedure:

Mix all ingredients in a bowl.
Marinate pork pieces for 2 to 3 hours.
Arrange the pork pieces in bamboo skewers.
Broil over live charcoal.
Baste with barbecue sauce while broiling.

Chicken Pastel

2010-01-09T01:14:00.000-08:00

Chicken Pastel Filipino Style.

Ingredients:

1 chicken, cut up and boned
3 tablespoons soy sauce
1 teaspoon kalamansi juice
5 cups cold water
1 1/2 teaspoons salts
1/4 cup butter
1 pc chorizo de bilbao, sliced
1 cup Vienna sausage, sliced
1 cup broth
1 pc carrot, cut into cubes
3 pcs potato, cut into cubes
1 can cream soup
1/2 cup green olives
1/2 cup mushrooms
2 tablespoons flour
2 hard-cooked egg, sliced

Cooking Procedure:

Marinate chicken pieces in soy sauce and kalamansi juice
Place them in a saucepan with water, salt and pepper; let boil and simmer until tender
Melt butter in skillet. Brown the chicken.
Drop in slices of chorizo de bilbao and Vienna sausage.
Pour in the broth. Cover and cook until half done.
Add green olives, carrots, potatoes, mushrooms and cream soup.
Cook everything together. Thicken with flour if necessary. Season well.
Transfer cooked mixture to a baking dish then garnish with slices of hard-cooked eggs.
Cover the dish with pie crust.
Bake at 204 Degrees Celsius for about 40 to 50 minutes until crust is golden brown.
Serve hot.

Bibingkang Galapong

2010-01-05T22:50:00.000-08:00

Bibingkang Galapong is otherwise known as Coconut Rice Cheesecake.

Ingredients:

2 cups enriched rice soaked and ground in 1/2 cup water
1 cup rich coco milk
1 1/2 cup sugar
1 teaspoon baking powder for every cup of the mixture
3 tablespoon butter of margarine
8 eggs well beaten
grated cheese

Procedure:

Mix the ground enriched rice and sugar.
Add the butter, baking powder and the well beaten eggs with rich coco milk.
Pour into pie and cake pans lined with wilted banana leaf.
The pans should only be two thirds (2/3) full.
Bake in moderate oven until slightly brown.
Sprinkle with grated cheese or sugar.
Bake again to finish browning.

Oes Tsetnoc Penalized by G

2009-11-22T16:57:00.000-08:00

This blog has been penalized by Google for unknown reason for me. This used to receive more than a hundred visitors form Google alone but now only Yahoo and Bing are the source of visitors for this blog. This is what happened also to my oes tsetnoc entry in the ongoing SEO contest sponsored by Promo Junkie.

They have the same fate but in oes tsetnoc, I am able to dig the real cause of the penalty it received. It's the blog commenting that harmed the rank of my entry. I tried to do what the others are doing in their link popularity campaign and all I got is the penalty.

I was not actually doing blog commenting but I was tempted to do since everybody is doing it in the contest. I was hoping that it could give a little push to my campaign but it pushed me way way down below. I am again optimizing it with my own strategies and hope it could go back to the top ten soon.

Pansit Luglog

2009-11-18T00:38:00.000-08:00

Pansit Luglog.

Palabok Sauce

Ingredients:

2 cups shrimp juice
1/4 cup atsuwete water
4 tablespoons cornstarch dissolved in 1/2 cup water
salt to taste

Procedure:

Put shrimp juice, atsuwete water and cornstarch in a saucepan
Bring to a boil, stirring constantly
Season with salt

Pansit and Garnishings

Ingredients:

1 kg bihon, soaked in water for 10 minutes then drained
1 cup mongo sprouts, boiled in q water
1/2 cup flaked tinapa
1/2 cup tsitsaron, pounded
1/2 cup shrimps, boiled and shelled
2 pcs hard-boiled eggs
1/4 cup green onions, chopped
4 cloves garlic, chopped and fried
salt to taste
dash of pepper
2 tablespoons patis
10 pcs kalamansi

Procedure:

Blanch bihon in boiling water
Drain and place on a large platter
Cover with sauce
Garnish with tinapa, tsitsaron, eggs and shrimps.
Sprinkle green onions and fried garlic on the noodles and season with salt and pepper
Serve with kalamansi and patis

Pansit Lomi

2009-11-18T00:24:00.000-08:00

Pansit lomi.

Ingredients:

2 tablespoons cooking oil
1 teaspoon garlic, minced
1 pc medium sized onion, sliced
100 g pork, cubed
2 tbsps soy sauce
1 1/2 teaspoons salt or patis
5 cups meat stock
1 cup cabbage, in strips
1/2 kg fresh miki, blanched
kalamansi

Procedure:

Heat cooking oil and saute garlic and onion
Add pork and fry until light brown
Season with soy sauce an salt or patis as desired
Add meat stock and let simmer until pork is tender
Add vegetables, then stir in noodles
Cook until done
Adjust seasonings
Serve with kalamansi and patis

Fresh Lumpia (Filipino Style)

2009-10-19T00:58:00.000-07:00

Nutritious fresh lumpia.

Ingredients:

1 tablespoon atsuwete
2 tablespoons fat
3 tablespoons cooking oil
2 cloves garlic
1/2 cups onion, chopped
1/4 kg pork or chicken, par-boiled and shredded
1/4 cup shrimps, blanched, shelled and sliced
4 pcs tokwa, cut into strips
1 1/2 water or soup stock
5 medium sized potatoes, cut into strips
1/2 cup snap beans, cut into strips
1 medium sized carrot, cut into strips
4 tablespoons kintsay, chopped
1 teaspoon salt
2 tablespoons, patis
20 pcs lettuce leaves
20 pcs lumpia wrapper

Procedure:

Heat atsuwete seeds in hot fat to extract color. Remove the seeds and set aside.
Saute garlic in cooking oil until light brown.
Add onion, pork or chicken, shrimps, and tokwa.
Pour in water or soup stock. Cover.
Cook until pork or chicken is tender. Add potatoes and carrots and cook fir 5 minutes and add atsuwete extract.
Add the rest of the vegetables.
Season with salt and patis.
Cook until all vegetables are done.
Drain in a colander and allow to cool.
When cool, place lumpia mixture in a wrapper with a leaf of lettuce showing at one end.
Serve with lumpia sauce.

Homemade Lumpia Sauce

2009-10-19T00:52:00.000-07:00

Lumpia sauce.

Ingredients:

1/2 cup sugar
2 tablespoons soy sauce
2 cups broth or water
1 teaspoon salt
2 tablespoons cornstarch dissolved in 1/4 cup water
4-6 cloves garlic, minced

Procedure:

Blend the first four ingredients.
Bring to a bowl.
Thicken with cornstarch.
Sprinkle with minced garlic. Serve.

Homemade Lumpia Wrapper

2009-10-19T00:46:00.000-07:00

Ingredients:

4 tablespoons flour
1 cup cornstarch
1 teaspoon salt
1 teaspoon sugar
2 cups water
5 eggs (preferably native)
cooking oil

Procedure:

Place flour, cornstarch, salt and sugar in a bowl.
Add 1/4 cup of water and blend well.
Break eggs into the bowl and beat just to blend.
Add the rest of the water.
Brush frying pan with cooking oil and heat (use non-stick pan if available).
Spread a basting spoonful of the batter, then tilt pan to spread the mixture evenly on the pan.
Lift off the wrapper when done. makes 20 wrappers.

Soybean Cassava Bibingka

2009-10-19T00:35:00.000-07:00

Another variation of the Filipino native delicacy bibingka.

Ingradients:

2 cups soybean flour
3 cups fresh cassava, grated
3 cups coconut milk
2 cups molasses
1/2 teaspoon salt
1/2 cup thick coconut milk fo rtopping

Baking Procedure:

Combine first five ingredient in a bowl and mix well blended.
Pour the mixture into a native baking pan and lined with banana leaves.
Bake for 40 to 50 minutes
Before the end of the baking period, pour the thick coconut milk on top of the bibingka and bake for 10 more minutes.

Liver Sauce For Lechon

2009-10-11T02:17:00.000-07:00

Liver sauce for Lechon.

Ingredients:

1 small can liver pate
1/3 cup vinegar
1-1/4 cups water
6 cloves onions, chopped fine
8 cloves garlic, pounded
2 tablespoons lard
1/3 cup powdered biscocho
1/3 cup sugar
3/4 teaspoon black pepper
salt to taste

Procedure:

Mix liver pate, vinegar, biscocho, sugar, salt and pepper and blend well.
Saute garlic in lard.
When brown set aside, leaving only about 1 teaspoon (garlic) in lard. Add onions and fry until tender.
Add liver mixture.
Cook over low heat, stirring constantly.
Serve topped with rest of the browned garlic.

Lumpia Bangus

2009-10-10T19:57:00.001-07:00

Lumpia Bangus.

Ingredients:

2 medium sized bangus
1 small onion
1 small box raisins
lard for frying
3 small tomatoes
1 teaspoon pounded garlic
25 big lumpia wrappers
salt and pepper to taste

Cooking Procedure:

Clean the fish and parboil.
Remove the flesh from the bone and set aside.
Cut tomatoes into small pieces and cut the onion length-wise.
Saute garlic, onion and tomatoes.
Add bangus meat and raisins.
Set aside and cool.
Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown.
Drain in absorbent paper and serve hot with sweet and sour sauce.

Paksiw na Bangus

2009-10-10T19:48:00.000-07:00

Paksiw Na Bangus.

Ingredients:

1 (about 1 lb) fresh, fat bangus
1 cup vinegar
3/4 cup water
1 small quartered ampalaya
1 small qartered eggplant
1 piece (1-inch long) pounded ginger
3 pieces hot green pepper
patis to taste
salt to taste

Cooking Procedure:

Clean bangus without removing the scales.
Cut into two or three pieces.
Salt pieces and set aside.
Prepare vegetables.
Arrange ampalaya and eggplant pieces in clay pot or non-aluminum pot saucepan.
Arrange fish and whole peppers over the vegetables.
Add vinegar.
Bring to a boil without stirring.
Add water and continue simmering until fish is cooked.
Add patis to taste.

Bangus Relleno

2009-10-10T19:40:00.000-07:00

Bangus Relleno.

Ingredients:

1 bangus
2 large tomatoes
1 onion
1 clove garlic
1 egg, beaten
1/2 cup peas
2 calamansi
salt and pepper to taste

Cooking Procedure:

Clean the bangus and cut open at the back.
Remove the meat of the fish.
Free of all spines.
Add salt and pepper to flaked meat.
Saute garlic, onion and tomatoes.
Add meat of fish.
Cook well.
Before removing from fire, add juice of calamansi and peas.
Add slightly beaten egg.
Fill bangus skin with mixture and sew up opening.
Fry in deep hot fat until fish is golden brown.

Maja Blanca Maiz (corn)

2009-10-09T18:48:00.000-07:00

Maja Blanca Maiz others call it Maja Con Maiz

Ingredients:

3 cups young corn
1 cup sugar
4 cups rich coconut milk
1 cup galapong or rice flour
5 tablespoons fresh coconut oil

Procedure:

Scrape corn from the cobs and strain through coarse muslin.
Add the sugar, galapong or rice flour and coconut milk and cook over moderate heat, stirring constantly and adding fresh coconut oil little by little to avoid sticking.
When thick, pour into coconut oil greased platter.
Serve with latik and toasted coconut with sugar.

How to make Latik

Maja Blanca

2009-10-09T18:31:00.000-07:00

Maja Blanca.

Ingredients:

2 cups rice
10 cups fresh milk
1 cup white sugar
1/2 cup fresh coconut oil
1 teaspoon anis
latik

Procedure:

Wash rice and soak in 2 cups water overnight.
Grind and strain through a coarse cheesecloth.
Add to this the milk and sugar.
Cook over medium heat, stirring constantly, adding fresh coconut oil little by little to avoid burning.
When thick, add anis (toasted) and mix well.
Pour into a coconut oil greased platter or on small individual plates.
When cool, serve with latik.

How to Make Latik:

Boil in a saucepan pure milk of coconut until a point when the oil is extracted and the cheese-like precipitate becomes delicate brown in color. This precipitate is the latik.
Drain off the oil from the latik and use it for greasing plates or molds.

Puto Maya

2009-10-09T18:22:00.000-07:00

Puto Maya.

Ingredients:

3 cups malagkit
5 cups coconut milk
1 cup sugar
1 small coconut, grated

Procedure:

Wash the malagkit and put in two-quart saucepan or kettle.
Add the coconut milk and cook over high heat until the steam escapes from under the edge of the cover.
Lower the heat and allow to steam until done.
(optional) Mold each serving using a coffee cup and unmold into a saucer.
Place sugar and grated coconut on top of each.

Arroz a la Valenciana (Ilocano Style)

2009-10-09T02:20:00.000-07:00

Arroz a la Valenciana.

Ingredients:

1 chicken
1 cup stewed tomatoes
1 small can peas
1 small can pimiento
2 cups rice
1 large onion
a few cloves of garlic
3 hard-boiled eggs
6 tablespoons lard
salt and pepper

Cooking Procedure:

Soak and wash the rice; soak in water for an hour.
Dress and cut the chicken into pieces and season it with salt and pepper. Saute until light brown.
Remove the chicken from the frying pan.
Saute the minced onion and the bruised garlic until clear and tender.
Add the tomato, chicken and enough boiling water to moisten and to steam the rice.
Add the rice and the chopped pimiento.
Cook slowly until the rice is done. Watch closely to prevent burning.
Add peas 10 minutes before serving.
Season with salt and pepper.
Serve on hot platter, garnish with slices of hard boiled eggs.

Paella (Chicken)

2009-10-08T01:31:00.000-07:00

Paella.

Ingredients:

1 frying chicken, cut into serving pieces
3/4 cup olive oil
1 pound slab bacon, cut into 1 inch cubes
1 head garlic, peeled and chopped fine
2 big onions, sliced
1 can tomato puree
1 teaspoon paprika
2 cups rice
6 prawns, boiled
2 crabs, boiled and quartered
20 big clams, boiled in 5 cups water
5 cups water in which clams were cooked
1/2 cup canned peas, drained
1 can sweet pepper or 1 large sweet pepper, cut into eights
salt and pepper

Cooking Procedure:

Fry the chicken pieces in oil and set aside.
Fry garlic in remaining oil until brown.
Add onion then the bacon cubes and fried chicken.
Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked.
Add rice and allow to simmer until mixture is almost dry and the rice cooked.
Add the prawns, crabs, clams and peas and cover well.
Continue cooking over low heat until all the water has evaporate.
Add salt and pepper to taste.
Serve hot.

Chicken Curry (Filipino Style)

2009-10-08T01:16:00.001-07:00

Chicken Curry.

Ingredients:

1 chicken, cut into serving pieces
1 cup coconut milk with yellow ginger
1/2 cup vinegar
2 tablespoons lard
1/2 cup green pepper, cut cut lengthwise
1/2 cup onion, cut lengthwise
1 tablespoon pounded garlic
1 teaspoon salt

Cooking Procedure:

Put chicken in saucepan, add vinegar, salt and one half of the garlic.
Simmer until tender, adding water if necessary.
When tender, remove chicken from the saucepan.
Heat lard in saucepan, saute garlic until brown, add onions and pepper, then the chicken.
Cover and cook about two minutes.
Add coconut milk, season with salt, if necessary cover and cook until sauce is reduced to one half.
Serve garnished with green pepper.
To prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled yellow ginger. Add to the rest of one grated coconut and extract the milk.

Chicken Sinigang

2009-10-08T00:57:00.000-07:00

Chicken Sinigang.

Ingredients:

1 (about 1-1/2 lb) chicken fryer
1 cup 2 inch piece sitao
1 cup quartered small radishes
1/2 cup sliced tomatoes
2 cups camote tops
1/4 cup sliced onion
2 cups tamarind tops (young leaves) and flowers
1 tablespoon coarse salt
patis to taste

Cooking Procedure:

Clean chicken, cut to serving pieces, sprinkle with salt and set aside.
Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauge or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender.
Remove tamarind from mixture, mash and extract juice and add to chicken.
Discard leaves and flowers.
Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender.
Correct seasoning by adding patis to taste.
Serve hot.

Mongo With Camote Tops

2009-10-08T00:54:00.000-07:00

Mongo with Camote Tops.

Ingredients:

boiled mongo
bagoong
onion
tomatoes
a few segments of garlic
camote shoots or malunggay leaves
lard

Cooking Procedure:

Saute the garlic, onion and tomatoes.
Add the bagoong then the boiled mongo.
Put the camote tops or malunggay leaves.
Other vegetables can also be used, like upo. To economize, one can use the vegetables that are in season at the time or are available in one's garden.

Chicken Potato Salad

2009-10-07T01:34:00.000-07:00

Chicken Potato Salad.

Ingredients:

1 cup cooked chicken, shredded
2 cups cooked potatoes, cubed
1/2 cup cooked carrot, cubed
1/2 cup celery cut into 1 cm pieces
2 tablespoons sweet relish
1/4 cup cooked beets, diced
1 cup mayonnaise
dash of pepper
salt to taste
few leaves of lettuce
chopped hard boiled eggs and celery for garnishing

Procedure:

Combine all ingredients except for beets.
Blend thoroughly.
Fold in beets.
Serve cold on a bed of lettuce.
Garnish with chopped eggs and celery.

Coleslaw (Pinoy Style)

2009-10-07T01:12:00.000-07:00

Coleslaw.

Ingredients:

1 medium sized cabbage (about 2 cups when shredded)
1 carrot, shredded
1/2 cup raisins
1/2 cup pineapple tidbits, drained
1/4 cup peanuts, chopped
1/2 - 3/4 cup mayonnaise

Procedure:

Toss ingredients together
Add mayonnaise and blend
Serve cold

Mayonnaise

Ingredients:

1 egg yolk
1/2 teaspoon salt
1 teaspoon sugar (optional)
1/4 teaspoon mustard
1/2 teaspoon pepper
1 1/2 tablespoon vinegar or 1 1/2 tablespoon kalamansi or lemon juice
1 cup salad or cooking oil

Procedure:

Except for the salad oil, combine all ingredients in a bowl. Beat thoroughly.
Add salad oil, 1 teaspoon at a time, beating well after each addition.
When all the salad oil has been added, beat for one more minute or until mayonnaise is thick to hold its shape when spooned out.
Makes about 1 1/4 cups mayonnaise.

Puting Puto

2009-10-06T18:50:00.000-07:00

This is great for snacks in any Pinoy occasions.

Ingredients:

2 cups enriched rice, soaked and ground with 1/2 cup water
1/2 cup water
1 1/2 white sugar
3 teaspoon baking powder
1/2 teaspoon salt

Procedure:

Knead the ground rice to the consistency of drop or thick butter.
Add the sugar, salt and one teaspoonful baking powder for every cup of the mixture.
Fill puto moulds (small cups) two-thirds full with the mixture.
Arrange in a steamer and steam for half an hour or until done.
Remove from moulds and serve with grated coconut.

Crab Meat and Rice

2009-10-06T07:29:00.000-07:00

Crab Meat and Rice.

Ingredients:

2 cups uncooked rice
2 tablespoons minced parsley
1/4 cup boiled chicken, meat and pork
1 teaspoon garlic
2 tablespoon toyo
4 tablespoon lard
2 tablespoon finely sliced green onion leaves
1 egg, well beaten
1/4 cup shrimps (blanched)
1 piece Chinese chorizo (fried)
1/4 cup crab meat (cooked)

Cooking Procedure:

Cut pork into small cubes, mince the chicken and cook in a little lard and toyo.
Cut shrimps, chorizo and crab meat into tiny cubes, also the onion leaves.
Heat lard in a frying pan, add garlic and fry the rice.
Add part of the beaten eggs and lastly the rest of the ingredients reserving a part for the top garnish.
Prepare a thin omelet of eggs and cut into strips.
Place the fried rice and meat in a bowl.
Sprinkle on top of this mold of rice the finely cut green onion leaves, a little fried shrimps and chorizo, and the fine strips of omelet.
Serve hot.

Tamales (Pinoy Style)

2009-10-06T07:04:00.000-07:00

Ingredients:

2 cups roasted enriched rice, soaked in 1 1/2 cups water and ground
1/2 cup brown sugar
2 slices boiled ham
breast of boiled chicken
1 cup rich coco milk
2 tablespoon achuete seed soaked in 1/2 water
4 cups diluted coco milk from 2 coconuts
2 tablespoons pepper
2 duck eggs, hard boiled
2 tablespoons salt
1 cup finely chopped roasted peanuts
1/4 kilo pork boiled
wilted banana leaves

Cooking Procedure:

Mix the ground rice, diluted coconut milk, sugar, salt and pepper.
Cook until smooth and thick, stirring constantly.
Add the rich coco milk and stir well until smooth; add the chopped peanuts before removing from fire.
To one half of this mixture add achuete, cook and set aside.
Prepare wilted banana leaves by cutting into pieces about 10 inches wide.
Put two pieces of banana leaves together.
Place one heaping spoonful of the achuete colored mixture in the center of the leaf and another spoonful of the uncolored mixture.
Place small slices of pork, chicken or ham with a slice of egg on top, then wrap in the form of square.
Wrap again with narrow piece of banana leaf and tie around the four sides.
Boil water in the cooking vessel that will accommodate all the tamales.
Drop the tamales when the water is already boiling.
Cover and let it boil for half an hour.
Transfer to a tray or basket and allow to cool before serving.

Bibingka

2009-10-05T19:12:00.001-07:00

This is the cake for the ordinary Filipino. It's delicious and is always present in every Pinoy special occasions.

Ingredients:

2 1/2 cups water
1 mature coconut grated
8 cups malagkit flour
2 cups molasses
1 young coconut shredded

Cooking Procedure:

Extract the milk from the mature coconut with the water.
Sift the malagkit flour in a bowl and add molasses and coconut milk.
Blend well with a mixing spoon.
Line the native baking pan with banana leaves and pour in the mixture.
Bake for about 40 minutes. For a variation, add a cup of sesame seeds or a cup of peanuts to the basic recipe.
Serve with shredded coconut on top.

Pinipig Cookies

2009-10-04T01:49:00.001-07:00

Great for snacks, it's delicious and nutritious too!

Ingredients:

2 cups pinipig
1/2 cup margarine
3/4 cups sugar
2 eggs
1/4 teaspoon lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
oil for frying

Cooking Procedure:

Fry pinipig in deep fat until it puffs. Drain in a colander.
Cream margarine until light and fluffy. Add sugar and beat.
Add eggs one at a time. Blend well.
Add flavoring.
Sift together flour, baking powder and salt.
Add the fry ingredients to the creamed mixture.
Fold in the pinipig.
Drop by teaspoonfuls onto greased baking sheets.
Bake for 15 minutes. Makes four dozen cookies.

oes tsetnoc

Tupig (Ilocano)

2009-10-04T01:28:00.000-07:00

I remember when I was a kid everytime my grandmother decides to make tupig in Christmas. The most tiresome part in the preparation is digging a hole in the ground where we are going to cook tupig.

But its rewarding anyway, when we starts eating those delicious tupigs and sometimes gave tupigs to the carolers.

Ingredients:

2 cups water
1 mature coconut, grated
8 cups malagkit flour
2 cups molasses, melted
1 young coconut, shredded

Procedure:

Extract the milk from the mature coconut with the water.
Sift the malagkit flour in a bowl.
Add the molasses, shredded young coconut and coconut milk.Mix well.
Wrap about 2 tablespoonfuls of the mixture in banana leaves, 4 cm wide and 13 cm long.
Arrange the tupig in a baking tin and bake in the native oven or in burned rice hull for about 25 minutes. Makes 30 pcs.

As an added flavor, you can add 1 cup of sesame seeds or crushed peanut to the micture.

Egg Spread

2009-10-04T01:12:00.000-07:00

A delicious and nutritious spread for your sandwiches.

Ingredients:

1/2 cup mayonnaise
2 tablespoons sweet pickles, chopped
6 hard-boiled eggs, chopped
salt and pepper

Procedure:

Combine mayonnaise, pickles and eggs.
Season with salt and pepper to taste.

Egg Filling

Ingredients:

1 cup hard boiled egg, chopped
2 tablespoons pickle relish
1 tablespoon onions, finely chopped
2 tablespoons, mayonnaise
salt and pepper

Procedure:

Combine all ingredients except for salt and pepper.
Mix well.
Season with salt and pepper to taste.

Sotanghon Guisado

2009-10-03T02:28:00.000-07:00

Another pasta delicacy loved by Pinoys. It is usually cooked in special occasions like birthdays and the like.

Ingredients:

1/4 cup cooking oil
5 cloves garlic, crushed
1 onion sliced
1 stewing chicken, quartered
10 cups water
1 carrot
2 stalks leeks
10 pcs dried mushrooms, soaked in water and sliced
1 tsp salt
2 tablespoons patis
2 stalks celery

Cooking Procedure:

Saute garlic and onion in hot cooking oil.
Add the pieces of chicken and cook for five minutes.
Pour water and add vegetables. Let Boil.
When chicken is tender, remove from broth and flake the meat; strain broth.
Put back chicken meat then add mushrooms and sotanghon.
Boil for 10 minutes. Add salt to taste and season with patis.
Serve hot, garnish with celery stalks.

Tulya Omelet (Filipino Style)

2009-10-02T20:07:00.000-07:00

Tulya can be a nutritious alternative for your favorite Omelet recipe.

Ingredients:

1 cup cooked shelled tulya
Cooking oil
1 large tomato, sliced
1 tablespoon chopped onion
Salt and pepper
2 eggs, well beaten

Cooking Procedure:

Saute in oil the onion, tomato and tulya.
Season with salt and pepper.
Beat the eggs, add a little salt.
Put oil in the pan, about 1 tablespoon and heat it.
Pour the eggs and over them place the cooked tulya.
Turn over when the egg has set and cook the other side.
Serve hot.

Bopiz

2009-10-02T20:00:00.000-07:00

Best for Pulutan, just be careful of your athritis :)

Ingredients:

1/4 kilo liver
1/2 kilo pig's lungs
1 pig's heart
4 tablespoons lard
2 cloves garlic
1 medium sized onion
1 cup chopped tomatoes
1/2 cup water
salt and pepper

Cooking Procedure:

Boil the lungs until tender.
Remove the tendons and chop with the heart and liver.
Saute the garlic, onions and tomatoes.
Add the chopped lungs, heart and liver.
Add water and cook until meat is tender.
Season with salt and pepper.

Batchoy

2009-10-02T19:36:00.000-07:00

I remember when my father used to bring me to his batchoy suki in a carenderia known for its super delicious batchoy. The cook was an Ilonggo (from Iloilo) and he really cooked superb Batchoy.

Ingredients:

1/2 cup sliced pig's lapay
1/2 cup sliced pig's kidney
1/2 cup sliced pig's tenderloin
1/2 cup sliced pig's liver
2 segments chopped garlic
1 chopped onion
1 small piece ginger cut in fine strips
1 tablespoon patis

Procedure:

Fry meat until brown. Set aside.
Saute all ingredients.
Add the fried mixture then add patis.
Mix thoroughly and cover.
After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender.
Add sili leaves and remove from heat.
Serve hot.

Leche Flan

2009-09-24T02:15:00.000-07:00

Leche Flan is great for dessert and some take this for snacks. Just a caution for diabetics, this recipe is high in sugar.

Ingredients:

2 cups thick coconut milk
6 egg yolks
4 egg whites
1 cup sugar, refined
1 cup brown sugar

Procedure:

Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns, or caramelizes.
Line a suitable mold with 3/4 of the caramelized syrup evenly, and set aside.
Stir the milk into the remaining 1/4 of caramelized syrup.
Place over low heat and stir continuously until all caramel is dissolved.
Mix egg yolks and slightly beaten whites and beat lightly to mix thouroughly.
Add sugar and lemon rind.
Then add coconut milk with caramelized syrup and mix well.
Strain through a cheese cloth and pour into the mold previously lined with caramel.
Cook slowly in a pan with hot water without allowing water to boil.
After about 1 and 1/2 hours cooking, place a piece of plain metal sheet above the mold and over it, place a few piece of live charcoal to brown top of custard.
Or slip under broiler in oven just long enough to brown.
Cool and unmold before serving.

Empanada

2009-09-24T01:57:00.000-07:00

Empanada is great for snacks in any occasions or even without any occasion at all. In the Philippines, you can see empanada served in meetings and other functions.

Ingredients:

2 slightly beaten yolks
3/4 cup water
1/3 cup sugar
1 teaspoon salt
4 cups sifted flour

Procedure:

Mix all ingredients to a stiff dough.
Knead until a fine texture if obtained.
Toss on floured board and roll very thin almost like paper.
Powder with sifted corn starch to keep fro sticking , stretching dough gradually while rolling.
Take end of dough, brush surface with melted butter.
From this end, roll the dough like a jelly roll, brushing the surface with more butter until the whole roll is 1/2 inch thick.
Cut into 1 inch thick portions.
Flatten each, cut side up and roll portions into rounds.
Place a tablespoon or more of meat filling on each; brush each piece with cold water, halfway round, close to edge.
Fold and press edges together, or trim with fluted pastry cutter.
Heat plenty of fat in deep pan.
When it browns a piece of bread in 60 seconds, drop each empanada and fry until golden brown.
Drain on paper before serving.

Empanada Filling

Ingredients:

1 tablespoon fat
2 segments macerated garlic
1 large onion chopped
1 tomato chopped
1 cup ground veal
1 cup ground pork
1 cup ground chicken
salt and pepper to taste

Procedure:

Saute all ingredients.
Cook until meat is tender.
Cool before using.
Add a sliced hard boiled egg and a slice of sweet pickle before wrapping

Beef Steak (Filiipno Style)

2009-09-24T01:47:00.000-07:00

Ingredients:

1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced onion
6 slices tender steaks
1 tablespoon calamansi juice
1 tablespoon soy sauce
cooking oil

Procedure:

Marinate steaks in calamansi juice, soy sauce, salt and pepper.
Pan fry in about 2 tablespoons of oil.
When steaks are cooked, remove them from pan into a serving dish.
Add about 2 teaspoons of oil to remaining oil in the same pan and pan fry the onion until tender.
Pile on top of steaks.
Serve hot

Escabeche with Papaya

2009-09-23T06:17:00.000-07:00

Escabeche is not only common in the Philippines but also to other countries as well. For the Filipinos, the main ingredient is only fish but in other countries they also use chicken, rabbit meat and pork in their variety of escabeche.

Here is the Pinoy style for escabeche (with papaya).

Ingredients:

2 cups green papaya, cut in strips
1 medium sized fish
1 large onion, sliced
1 head garlic, sliced thin
1 tbsp ginger, sliced into strips
1 hot pepper, cut in strips
1 sweet red pepper, cut in strips
4 tbsps vinegar
1 1/2 cups water
3 tbsps toyo
1 1/2 tbsps flour or cornstarch
4 tbsps sugar
2 tbsps lard
2 tsps salt
fat for frying fish

Cooking Procedure:

Clean fish and sprinkle with salt.
Let it stand for about 15 minutes and drain well.
Fry in hot fat until brown and set aside.
Saute garlic, ginger, onion and papaya until papaya is half cooked.
Add salt and pepper and the mixture of vinegar, waterl, toyo, sugar, and flour or starch.
Cook until liquid thickens and the papaya becomes tender.
Place fried fish on a platter and pour over it the gravy mixture.
Garnish with sliced red-sweet pepper.

String Beans Guisado

2009-09-23T06:01:00.000-07:00

When the ingredients of Pansit Guisado are not available, then this Pinoy recipe is the best alternative. It's nutritious since the main ingredients are vegetables and got the delicious taste of the original pansit guisado.

Ingredients:

1/4 kilo string beans cut crosswise about 2 inches
1/2 cup shelled shrimps
1/2 cup pork, sliced thinly
1/2 cup sliced tomatoes
1/2 cup sliced onions
3 cloves garlic, chopped
salt and pepper
2 tbsps shortening
salt to taste
1 cup shrimp juice

Procedure:

Saute garlic and onion in shortening.
When brown, add tomatoes, pork and shrimps.
Add salt and pepper to taste.
When shrimps are cooked, add shrimp juice stirring constantly to avoid curdling.
Bring to boil.
Add string beans.
Continue cooking until string beans are crisp-tender.

Lengua Recipe (Filipino Style)

2009-09-23T05:40:00.000-07:00

Filipinos love every part of a cow especially the exotic ones. You can try this Filipino style of the Lengua recipe.

Ingredients:

1 fresh ox tongue
1 chorizo de Bilbao or slices of Chinese Ham
1 can mushrooms
1 can tomato sauce
1/2 cup sliced carrots
2 sweet red and green peppers, quartered
1 can sweet peas
6 or more bananas (saba) cut as desired, then fried
Soy sauce to taste
1/4 tsp ground pepper
1 tsp Worcestershire sauce
5 tbsps flour
5 tbsps margarine
salt and pepper

Procedure:

Clean tongue thoroughly, scald and remove outer skin
Cook slowly in boiling water to cover, adding water whenever necessary
When tender, add chorizo, soy sauce, tomato sauce, ground pepper, Worcestershire sauce and salt and pepper to taste
In another pan, melt margarine, then add flour and blend.
Add 4 cups of liquid in which tongue was cooked and stir until thick.
Add this sauce to the tongue.
Add carrots, mushrooms, sweet peas, sweet peppers and cook for a few more minutes.
Serve in slices garnished with slices of chorizo, fried banana and other vegetables

Embutido

2009-09-23T05:26:00.000-07:00

Embutido is also known as the Filipino version of Meat Loaf. So if meat loaf is not available, Pinoys prepares embutido.

Ingredients:

1 kilo ground pork
1 cup bread crumbs, soaked in 1/2 cup milk
2 chorizos de Bilbao, chopped fine
2 eggs, beaten
3 tbsps sweet pickles, chopped fine
3 tbsps, seedless raisins
salt and pepper to taste

Procedure:

Mix all ingredients
Wrap up in a clean piece of cheese cloth and tie securely at both ends
Sew up opening
Place in saucepan with just enough chicken or meat broth cover
Bring to boil and simmer until done. Cool.
Unwrap before serving, slice into pieces and serve with liver or tomato sauce
To make sauce, boil broth in which roll was cooked, simmering it down to desired quantity. Thicken with liver paste or tomato puree and season to taste with salt and pepper

Chicken Relleno

2009-09-23T02:34:00.000-07:00

Chicken Relleno is another delicious chicken recipe that is stuffed with pork meat, pickles, eggs and other delicious stuff. A must try for chicken lovers, like me.

Ingredients:

1 big chicken
1 kilo pork or chicken meat
1/4 cup seedless raisins
1 small can sweet pickles
4 tablespoons lard
2 hard cooked eggs
2 ripe tomatoes
1 small can peas
1 tablespoon catsup (if desired)
1 onion
salt and pepper

Procedure:

Dress and bone the chicken
Grind the chicken meat or pork
Mince the onion and the tomatoes
Chop the pickels
Heat the lard
Add the onion, tomatoes, gournd meat, raisins, peas, pickles and catsup; cook until meat is done
Season to taste. Add chopped hard-cooked eggs. If necessary moisten the mixture with a little stock made from the liver, gizzard and bones.
Stuff the boned chicken with the mixture; sew up th eopening
Wrap the chicken in cheese cloth
Cover with water and simmer until tender
Remove from the kettle and fry, browning all sides evenly.
Serve with giblet gravy prepared as follows:

Chop the giblets; dredge with flour
saute in a little lard, garlic and onions, add stock, mashed liver and giblets, season with salt and pepper.
cook until thick
strain before serving

Kaldereta / Caldereta

2009-09-21T20:41:00.001-07:00

Original Filipino recipe suited for any special occasions.

Ingredients:

1 kilo goat's meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onion
slices of hard-cooked eggs
meat stock or water
6 tomatoes sliced
Paprika, salt and pepper to taste
liver mixture
1 cup sweet peas
Sliced pimientos morrones
1/2 cup chopped ham

Procedure:

Heat the fat and brown the garlic
Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings
When partly cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture
Cook until meat is almost tender
Add the potatoes and continue cooking
When meat and vegetables are tender, add the liver mixture to thicken the gravy
Add pimientos, peas and ham
Serve hot and garnish top with slices of hard cooked eggs and chopped ham

Liver mixture for Caldereta / Kaldereta

Ingredients:

1/4 kilo cooked ox liver passed through a food grinder
2 tbsps bread crumbs
2 tbsps vinegar
salt and pepper to taste
1 cup stock
sugar to taste

Procedure:

Mix the above and strain into the caldereta / kaldereta mixture

Vegetable Salad - Filipino Style

2009-09-18T02:58:00.000-07:00

Great for the vegetarians and a must for non-Filipinos.

Ingredients:

4 large eggplants
6 pieces okra
6 large tomatoes, cut in wedges
1 big green mango, sliced into thin strips
2 salted eggs, sliced into wedges

Dressing:

1 cup bagoong alamang
1 head garlic, crushed and sliced
1 medium onion, sliced and chopped
1/2 cup vinegar
3 tablespoons sugar

Procedure:

Broil eggplant and okra until cooked.
Peel off the skin of eggplant and cut into desired length.
Arrange eggplants, okra, tomatoes, green mangoes and sliced salted eggs on a salad platter.
Set aside.

Prepare the dressing as follows:

Fry garlic until golden brown and crisp.
Set aside.
Saute onion and bagoong alamang.
Cook for 5 minutes.
Add vinegar and sugar.
Simmer for another 5 minutes.
Serve on the side in a separate container, sprinkle with fried garlic.

Tuna Sisig

2009-09-18T02:15:00.000-07:00

Sisig is another Filipino Recipe that is originally made of pork. But for those avoiding pork due to health or religious beliefs, you can now savor the delicious Sisig with Tuna Sisig Recipe.

Ingredients:

350 grams fresh tuna fillet, chopped
1 small puso ng saging, trimmed and cut lengthwise into two
2 large onions
1 clove garlic, crushed
1 siling haba, sliced
1 can (140 g) tomato sauce
2 cups water
1 teaspoon iodized salt / 1 tablespoon rock salt
3 teaspoon soy sauce

Procedure:

Boil puso ng saging in 2 cups of water and 1 teaspoon iodized salt for 20 minutes.
Drain, remove the middle hard part, then chop finely.
Squeeze liquid out very well and set aside.
Saute garlic, onion and sliced siling haba.
Add 3 tablespoon of soy sauce, puso ng saging, chopped tuna fillet and tomato sauce
Cook for 10 minutes without stirring.
Serve hot.

Fried Lumpia With Pork or Beef

2009-09-17T18:49:00.000-07:00

Another crispy-licious Pinoy recipe here, and I love it very much, especially the sauce. Easy to cook and well-love by Filipinos.

Ingredients:

1/4 Kilo ground beef or pork
1/4 kilo potatoes, dices
1 can peas
1 small box raisins
1 medium onion
1 cup water
1 small can cooking oil for deep frying
2 cloves garlic, crushed and chopped fine
2 tomatoes, chopped fine
20 lumpia wrappers
salt and soy sauce

Procedure:

Saute garlic, onion, tomatoes and round meat until brown.
Add diced potatoes and one cup water.
When potatoes are done, pour peas and raisins, and a dash of salt or a little soy sauce to taste.
Let it cool.
Wrap in lumpia wrappers and drop in sauce pan of deep fat until golden brown.
Serve hot with sweet sour sauce.

Sweet & Sour Sauce for Fried Lumpia

Ingredients:

2 tablespoons soy sauce
3 tablespoons vinegar
4 tablespoons sugar
2 tablespoons flour or cornstarch dissolved in 1/4 cup water
1 cup water
2 teaspoon salt

Procedure:

Dissolve flour or cornstarch in 1/4 cup of water.
Add other ingredients and mix. Bring to a boil and cook to desired thikness.

Kare-Kare

2009-09-17T17:37:00.000-07:00

I love this one. It's great for meat lovers since it is mixed with some vegetables so it's nutritious too.

Ingredients:

1 kilo cow's tail
1 bundle of sitaw
1/2 kilo eggplants, sliced into four pieces each
1 medium sized heart of banana
1/2 kilo pechay, cut into two
2 cloves garlic, crushed
1 big onion, sliced
1 small bottle peanut butter
3 tablespooon, bagoong alamang
atsuete for coloring
2 tablespoon cooking oil

Procedure:

1. Clean the cow's tail very well. Cut into desired pieces and boil until tender.

2. Saute garlic and onions.

3. Add cow's tail and peanut butter.

4. Cut the heart of banana into 4 and wash in water with salt.

5. Add them togeteher with sliced eggplants and pechay.

6. Cook until vegetables are almost done, not oveercooked.

7. Serve hot with bagoong alamang sauted in a little sliced onions and garlic.

For a change or alternative, you can substitute pork meat.

Tulya Arroz Caldo

2009-08-25T19:00:00.000-07:00

Arroz Caldo has been a favorite snack for the Pinoys especially in the countrysides. But how about if the main ingredient chicken is not available? You can make a substitute with Tulya (shell) and you will still enjoy your delicious arroz caldo.

Ingredients:

1 can tulya
few segments of garlic
patis to taste
a piece of ginger
1.4 kg rice

Procedure:

Soak the tulya in water
Boil the tulya until shells open
Separate meat from shells
Crush garlic segments and peel
Saute the garlic then add the tulya and a pice of ginger.
Add the rice, stir and brown a little.
Pour amount of water desired and boil the rice in it.
When cooked to the desired tenderness, add patis to taste

Other shell foods may be substituted for tulya which may serve up to fou people.

Kangkong Salad

2009-08-25T18:45:00.000-07:00

Here's an original Filipino recipe that is loved by vegetarians and those who have a limited budget but love to have a nutritious salad in their tables.

Ingredients:

2 bunches kangkong
vinegar
tomatoes
1 hard boiled egg
little sugar

Procedure:

Wash and cut kangkong into pieces
Separate the leaves from the stalks
Boil the kangkong. See to it that itl will not be overcooked.
Melt the sugar in the vinegar and pour this over the kangkong
Wash the tomatoes and slice. Place the slices on top of the kangkong
Slice the boiled egg and put on top of the tomatoes
Sprinkle a little salt in over the mixture

Fish Sinigang

2009-08-19T01:13:00.000-07:00

Another delicious Filipino dish which is very common in every Filipino meal.

Ingredients:

1 medium-sized dalag (or any fish available)
1/2 cup sitao, 1 i/2 inches long
6 pcs kangkong tops, 1 1/2 inches long
1 pc onion, quartered
5 pcs kamias, cut in quarters
2 tbsp patis
2 cups rice water
4 pcs large tomatoes, cut in quarters
1 small pice of ginger, pounded

Procedure:

Scale, clean and slice the fish. Set aside.
Pour rice water into a pot. Add the tomatoes, kamias, ginger, and onion. Let boil.
Put the fish and season it with patis and salt.
Add sitao and cook for 5 mnutes.
Add kangkong tops and cook for 5 minutes.
Serve hot.

Clam Soup With Malunggay Leaves

2009-08-19T01:00:00.000-07:00

This recipe is so nutritious and a delicious soup. Some of my friends told me that they drink this when they have hangover :)

Ingredients:

2 cups clam, shelled
4 cups rice water
1 tbsp cooking oil
4 cloves garlic, minced
1/2 onion, chopped
1 pc ginger, minced
3 tbsp patis
1 cup malunggay leaves
salt to taste

Procedure:

Saute garlic, onion, ginger and clams. Set aside.
Place the rice water in a sauce pan.
Add the sauteed garlic, onion, ginger and clams. Season with patis and salt.
Boil for 5 minutes.
Add malunggay leaves. Cover and cook for 5 minutes.
Serve hot.

Royal Bibingka

2009-08-10T19:24:00.000-07:00

Bibingka is one of the most popular and delicious native Filipino delicacies for snacks. They are usually cooked in birthdays, weddings and some other Filipino occassions.

Ingredients:

3 eggs
1 cup sugar
2 cups flour
2 tsps. baking powder
1 cup coconut milk
4 tbsps cheese, grated

Procedure:

Beat egg whites and egg yolks separately until light, then combine the two
Add sugar little by little and continue beating
Add dry ingredients alternately with the coconut milk
Pour into a native baking pan lined with banana leaves
Bake in the native oven and when done, sprinkle the top with grated cheese and sugar.

Pansit-Bihon Gisado

2009-02-25T18:54:00.001-08:00

Any Filipino occasion is not complete without this recipe. In the Visayas and Mindanao, they have this famous saying about pansit as "Sumpay sa kinabuhi" or in other words - "pansit adds life".

Ingredients:

1/2 cup cooking oil
2 cloves garlic, minced
1 onion, chopped
1 cup boiled pork, sliced medium sized carrot, in strips
1 small cabbage
2 tbsps soy sauce
1 1/2 meat stock
1 stalk kintsay
2 bundles bihon soaked and drained
1 tsp salt
2 pcs chorizo canton, fried and slicked
spring onions, chopped
kalamansi

Procedure:

Saute garlic in cooking oil. Add onion, pork, carrot and cabbage.
Season with soy sauce and fry for 2 minutes.
Add meat stock and simmer. Add kintsay.
When vegetables are cooked, add bihon and season with salt.
Garnish with chorizo canton and spring onions. Serve with kalamansi.

Arroz Caldo

2009-02-25T18:23:00.002-08:00

ARROZ CALDO. This Filipino recipe is usually served during birthdays and special occasions especially in the Philippine countrysides.

Ingredients:

1/2 kg chicken, boiled
6 cloves garlic, minded
1 onion, chopped
1 1/2 cup rice, washed
2 tbsps patis
6 cups broth of chicken
2 tbsps cooking oil
3 stalks spring onions, chopped
1/4 tsp pepper
salt to taste
2 pcs kalamansi

Procedure:

Shred chicken. Set aside.
Saute garlic until golden brown. Set aside.
Saute onion in the same oil. Add shredded chicken and waashed rice. Season with patis.
Pour broth and boil. Stir occasionally. Season with salt and pepper.
Top with fried garlic and spring onions. Serve hot with kalamansi and patis.

A scene in a countryside in the Philippines where folks are cooking Arroz Caldo in a big pot for a special occassion

Pinakbet Ilocano

2009-02-25T18:14:00.000-08:00

The most popular Ilocano recipe and it is best for vegetable lovers.

Ingredients:

1/2 cup fatty pork tissue, sliced
1/2 - 1 cup water
1/2 cup tomatoes, sliced
5 pcs native onion bulbs
3 cloves garlic
1 small piece ginger, chopped
2 tbsps. bagoong juice
1 bundle string beans, cut about 5 cm long
8 pcs ampalaya (small ones)
10 pcs okra
1/2 cup lima bean seeds
6 pcs eggplant, slit
salt to taste

Procedure

Extract fat from fatty pork tissue.
Put extracted fat in a pot. Add all the ingredients, putting the eggplant last.
Sprinkle with salt.
Boil for about 10 minutes with the pot covered.
Remove the pot's cover and cook for 5 minutes more.

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2009-02-25T18:10:00.000-08:00

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