Filipino Food Recipes

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					Pork Sinigang Ingredients:
10 tamarind seeds or 1 package sinigang mix
1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
1 onion; sliced
4 tomatoes; sliced
1 radish (labanos); sliced
5 string beans(sitaw), cut in 2´ length
1/2 cup kangkong leaves (river spinach)
4 pieces gabi (taro); peeled and cut in halve
2 whole siling haba (long green pepper)
Soy sauce
Kalamansi
Pork Sinigang Cooking Instructions:
Boil the tamarind seeds, mash, and drain the juice. Set aside.
In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice.
 Add gabi until tender and thickens the soup. Simmer, then add radish and string beans.
When tender, add kangkong leaves. Season with fish sauce according to taste.
Serve or side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or
calamansi) juice whichever is your preference.

Pork Adobo Ingredients:
1 kilo pork; cut into 2-inch pieces        1 head garlic; pounded
1/2 small onion; chopped                   4 dried bay leaves
1/2 tablespoon peppercorns                 6 tablespoons soy sauce
6 tablespoons vinegar             1 cup rice water
1 tablespoon oyster sauce                  Cooking oil
Pork Adobo Cooking Instructions:
Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.
Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid
has evaporated and meat starts to render fat. Pour the marinade including the bits of
garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender.
Pour vinegar and simmer until little sauce is left.
Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce,
bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a
boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!
Cooking Tips:
The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other
ingredients are just additional and optional condiments as some folks love to make their
adobo special and love to have variations.
Boiling the pork without vinegar in the beginning of cooking procedure makes the process
of pork tenderization faster. Add the vinegar when pork is already tender.
Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.

Pork Binagoongan Ingredients:
1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices
Pork Binagoongan Cooking Preparation:
Boil pork until tender and cut into cubes. Set aside.
Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes
until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo.
Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low
fire until the eggplant is done. Serve hot!

Beef Pochero/Puchero Ingredients:
1 kilo beef; cut into desired pieces
1 small can tomato sauce
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 sweet potato; cut in 1 inch chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
4 plantains (saging na saba); peeled and sliced in halves
1 onion; minced
5 cloves garlic; minced
1/4 cup fish sauce (patis)
Cooking oil
Beef Pochero/Puchero Cooking Preparation:
In a skillet, fry the plantains and potato in 3 minutes. Set aside.
In a bowl, mash one fried plantain. Set aside.
In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.
Sauté garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3
minutes. Add the tomato sauce and simmer for 5 minutes.
Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains.
Let boil for 10 minutes. Add the mashed plantain and mix well. Add cabbage and parboil
for 3 minutes. Add Chinese cabbage and remove from fire after 2 minutes or until the
Chinese cabbage is done.
Cooking Tip:
Adding slices of chorizo bilbao will make this recipe more delicious!!!

Beef Caldereta Ingredients:
1 1/2 kilo beef, cut in chunks  1 potato; quartered (fry)
1 carrot; cut in 1 inch chunks  4 cloves garlic; pounded
1 onion; chopped                1 can liver spread or ground liver
1 tomato; quartered             1 can tomato sauce
15 green olives (stoned/pitted) 1 tablespoon pickles
2 tablespoons peanut butter     1 grated cheese
1 bell pepper; chopped            1 tablespoon ground black pepper
2 stems kinchay; chopped          1/2 cup soy sauce
Cooking oil                       MSG (optional)
Beef Caldereta Cooking Instructions:
In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kitchay.
Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water
enough to cover the beef. Boil until beef becomes tender.
Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver
spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper.
Simmer for 1 minute before serving. Serve hot!

Beef Mechado Ingredients:
1 1/2 kilo beef; cut into desired pieces
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
1 onion; minced
4 cloves garlic; mined
1/2 cup soy sauce
1 can tomato sauce
2 stems kinchay (coriander); chopped
1 bell pepper
1 teaspoon ground black pepper
Cooking oil
MSG (optional)
Beef Mechado Cooking Preparation:
In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
Sauté garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continue
sautéing until most of the broth coming out from the meat has evaporated (add water if
necessary to soften). Boil until beef is tender and until little broth is left.
Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in medium
low fire until potato and carrot are tender. Drop the bell pepper. Simmer for few minutes
before serving. Serve hot!

Bistek Ingredients:
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 big onion; sliced in rings
Salt and pepper to taste
Cooking oil (Olive oil preferred)
Bistek Cooking Ingredients:
Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for
30 minutes or more. Set aside.
Fry onion rings until translucent. Set aside.
In a skillet, fry marinated pork/beef steak over high heat turning upside down several
times until tender. Add onion rings and just enough marinade to create oily sauce. Cover
and simmer until done. Serve hot!

Dinuguan (Pork Blood Stew) Ingredients:
1 kilo pork meat, ear, intestine, or combinations
3-4 cups pork¶s or beef¶s blood
4 cloves garlic; minced
1 small onion; minced
1 tomato; chopped
3 long peppers (siling haba)
5 tablespoon vinegar
Salt or fish sauce (patis) to taste
MSG (optional)
Dinuguan (Pork Blood Stew) Cooking Instructions:
Boil pork until tender and cut into desired sizes. Save the broth.
Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has
evaporated and meat starts to render fat and edges turn to brown. Season salt to taste and
stir once in a while to absorb the seasoning.
Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish
sauce according to taste. Pour pork¶s blood stirring regularly for 5 minutes. Remove from
fire and serve hot!

Kare Kare Ingredients:
Meat Ingredients:
y 1/2 kilo beef's oxtail; cut in 3-inch chunks
y 1/2 kilo beef's tripe; cut in 2-inch x 3-inch
    Vegetables Ingredients
y 4 pieces eggplant, sliced in 1-inch thick
y 1 bundle pechay (bok choy); cut into 2 pieces
y 10 string beans; cut in 2-inch long
y 1 banana heart (puso ng saging); cut in lengths
Other Ingredients:
2 pieces onions; chopped
2 heads garlic; minced
2 tablespoons annatto (atsuete) seeds
1 cup peanut butter
1/4 cup grounded toasted rice
Salt and pepper to taste
Bagoong alamang
Cooking oil (olive oil preferred)
Water
Kare Kare Cooking Instructions:
Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.
Boil beef¶s oxtail with enough water to cover until tender. Strain oxtail and save broth.
Meanwhile, blanch beef's tripe with boiling water and set aside.
Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail,
saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth
just enough to create a sauce. Simmer, then add the vegetables. When tender, add the
grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season
with salt and pepper to taste. Simmer, then serve hot with bagoong alamang.

Sweet and Sour Meatballs Ingredients:
Meatballs Ingredients:
1 kilo ground pork or beef                 1 onion; minced
1 tablespoon garlic; minced                3 well beaten eggs
1/2 cup flour                              Ground pepper
Soy sauce                                  Salt
Sauce Mixture Ingredients:
1 can pineapple (set aside juice); sliced 1 carrot; sliced
1 bell pepper; sliced lengthwise           4 cloves garlic; minced
1 onion; chopped                           1/2 tablespoon salt
1 tablespoon sugar                         3 tablespoons soy sauce
1/2 cup water                              2 tablespoons flour
Ground black pepper                        Cooking oil
Sweet and Sour Meatballs Cooking Instructions:
In a bowl, mix all the meat balls ingredients together. Season with salt, soy sauce, and
pepper according to taste. Form a ball 1´ diameter out of the mixture. Deep fry the raw
meat balls until golden brown. Strain, drain in a plate with paper towel, and set aside in a
platter.
In a skillet, sauté garlic and onion. Add the pineapple and carrot. Simmer for 10 minutes.
Add the pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a
saucy consistency is achieved. Add bell pepper. Simmer for 1 minute.
Pour the hot sauce (mixture) on top of the meat balls. Serve hot with rice!

Nilagang Baka Ingredients:
1 kilo beef; cut in chunks        1 small head repolyo; quartered
1/4 kilo pechay                   2 potatoes; quartered
1 tablespoon garlic; (optional) 1 onion; sliced
1 tablespoon peppercorns          Fish sauce
Salt to taste                     2 beef boullion (optional)
1 lemon or 5 kalamansis           Soy sauce
Nilagang Baka Cooking Instructions:
Fry the potatoes in 3 minutes. Set aside
In a stock pot with no water, simmer the onion with the beef on top until onion renders
its juice and beef changes color. Season with fish sauce,cover, and let stand for 5 minutes.
Add water to cover, garlic, and pepper corn. Boil for at least one hour. More water maybe
added if the beef if tough. When beef is tender, add the potatoes. Let stand for 5 minutes.
Season with salt according to taste or simply add boullion whichever you prefer. Add
repolyo cabbage and Chinese cabbage. Cook until done.
Remove from fire and serve hot! Side with fish sauce and lemon (or calamansi) juice or
soy sauce with lemon (or calamansi) juice whichever is your preference.
Cooking Tip:
Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat,
and keeps the meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process,
use "pressure cooker" to soften the meat of the beef shank. When tender, add the
necessary ingredients.

Paksiw na Pata Ingredients:
1 kilo pork¶s leg (pata); cut into serving sizes
1/2 cup vinegar
1/4 cup soy sauce
1 head garlic; crushed
1/2 cup banana blossoms (bulaklak ng saging)
2 bay leaves (laurel)
2 tablespoons sugar
Salt and pepper to taste
Water
Paksiw na Pata Cooking Instructions:
Place pork¶s leg in a saucepan and add water to cover. Add all the ingredients except the
banana blossoms. Bring to a boil, then lower heat to medium low fire. When pork is
tender and thick sauce is formed, add the banana blossoms. Simmer until banana
blossoms is done.

Menudo Ingredients:
1 kilo pork; cut in 1/2-inch chunks
1/4 kilo hotdog; sliced 1/2 inch slices
1/4 kilo liver; sliced in 1/2-inch chunks
1 potato; diced (fry in 3 minutes)
1 carrot; diced (fry in 3 minutes)
2 stems kinchay (celery); chopped
1 onion; minced
4 cloves garlic; minced
1/2 cup soy sauce
1/2 cup raisins
1 can tomato sauce
1 teaspoon ground black pepper
Cooking Oil
Sugar
Menudo Cooking Instructions:
Marinate pork in soy sauce and ground black pepper for 1 hour.

Boil liver for 5 minutes. Drain and set aside.
Sauté garlic and onion. Add marinated pork and kitchay. Continue sauteing until all
liquid has evaporated and meat starts to render fat.
Add tomato sauce and simmer for 15 minutes. Add liver, hotdog, potato, raisins, and
carrot. Continue cooking in medium fire for 5 minutes or until done.
Season with little sugar (if desired) according to taste. Serve hot!
Chicken Tinola Ingredients:
1 whole chicken; cut into desired pieces
1 green papaya; cut in cubes
1 ginger root; crushed
4 cloves garlic; crushed
1 onion; sliced
3 cups of rice water.
1/2 cup moringa (malunggay) leaves
    * or chilli pepper (siling labuyo) leaves
1 chicken bouillon cubes
Fish sauce (patis)
Chicken Tinola Cooking Instructions:
Sauté garlic and onion in a casserole. Add chicken and ginger root. Stir fry with fish sauce
to taste until chicken turns light brown. Add rice water and chicken bouillon cubes. Bring
to a boil until chicken is tender. Add papaya. Simmer for 5 minutes. Add malunggay
leaves or chilli pepper leaves. Serve hot!

Squid Adobo Ingredients:
1/2 kilo squid
1/2 cup water
1/2 cup vinegar
1 onion; chopped
1 tomato; chopped
4 cloves garlic; crushed
1/4 cup soy sauce
1 cup water
2 laurel leaves
1/2 tablespoon ground pepper
Sugar to taste
Salt to taste
Squid Adobo Cooking Instructions:
Wash and clean the squid by removing the eyes, membrane, and stomach.
Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water.
Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.
In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and
tomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce and
season with sugar according to taste. Simmer until a thick broth is formed, then serve.

Camaron Rebosado Ingredients:
1 lb large shrimps (prawns); shelled and deveined (keep tail intact)
1 tablespoon calamansi or lemon juice
Salt and pepper to taste
Cooking oil
Batter Ingredients:
y 2 egg; slightly beaten
y 1 cup flour
y 1/4 cup water
y Salt and pepper to taste
Camaron Rebosado Cooking Instructions:
Remove heads and shells of the shrimps but leave tails intact. Make sure you remove the
black intestine by slitting halfway the back of the shrimps. Marinate shrimps in calamansi
and salt. Set aside in the refrigerator.
Meanwhile, prepare batter by mixing eggs and flour in a mixing bowl. Carefully and
gradually pour water, blending it well with the mixture, until you reach your desired
thickness of consistency. Salt to taste, then set aside.
Dip shrimps in batter, and then deep-fry in hot cooking oil until golden brown. Strain and
dry in a platter with paper towel. Serve hot with sweet and sour sauce or catsup.

Adobong Kangkong Ingredients:
1 bundle of kangkong (river spinanch); cut stems 1´ length
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon garlic; minced
Adobong Kangkong Cooking Instructions:
Saute garlic. When golden brown, add all other ingredients. Cover and simmer until
done. Don¶t overcook the kangkong. Serve hot!

Ginisang Ampalaya Ingredients:
1 bitter melon (ampalaya); sliced
2 eggs; beaten
3 cloves garlic; minced
1 medium onion; sliced
1 medium tomato; sliced
Salt to taste
Cooking oil
Ginisang Ampalaya Cooking Instructions:
In a bowl, beat eggs and season with salt to taste.
Soak ampalaya in salted water for 5-10 minutes to lessen the bitter taste. Wash, drain,
and set aside.
Saute garlic, onion, and tomato. When tomato is soft, add ampalaya and salt to taste.
Stir occasionally until ampalaya is tender but do not overcook. Pour eggs and stir with the
mixture. Cook until eggs are scrambled or until dish is done.
Cooking Tip
You can also add sauteed pork, sausage, shrimp, or any meat ingredients of your choice
into the dish.

Kalabasang may Gata Ingredients:
1 cup shrimps; shelled
2 cups squash; cut in cubes
1 cup string beans; 2 inches length
1 small onion; chopped
1 small tomato; chopped
4 cloves garlic; minced
1 cup coconut milk
2 green chilli peppers
1 tablespoon shrimp paste (bagoong alamang)
Salt to taste
Kalabasang may Gata Cooking Instructions:
Saute garlic, onion, and tomato. Add shrimp paste and coconut milk. Bring to a boil in
medium low fire, then add the vegetables. When vegetables are tender, add shrimps and
green chilli peppers. Cook until done. Adjust seasoning according to taste.
Cooking Tip:
You can use belly pork instead of the shrimps or use both shrimp and belly pork.

Pinakbet Ingredients:
1/4 kilo pork ribs, sliced
4 cloves garlic, chopped
1 onion, chopped
1 ginger root; cut in chunks and crushed
1 tomato; sliced
2 cups squash; cut in cubes
1 eggplant, sliced
1 ampalaya
5 okras
3 cups water
Bagoong isda
Salt to taste
Cooking oil
Pinakbet Cooking Instructions:
In a casserole, sauté garlic, and onion in oil. Add pork, then season with salt. Continue
sauteing until edges of pork turns brown and renders fat. Add the ginger and tomatoes.
Stir well for few minutes, then add water and bring to a boil. Add ampalaya, eggplants,
okra, squash, and string beans. Season with bagoong according to taste. Simmer until all
vegetables are cooked. Serve hot!

Eggplant Omelet Ingredients:
3 eggplants (talong); grilled, broiled, steamed, or roasted
3 -4 eggs; well beaten
Salt and pepper to taste
Cooking oil
Eggplant Omelet Cooking Instructions:
Grill the eggplant until wilted. When cooled, peel off skin (retain steam for handle).
Flatten eggplant using the back of the pork. Set aside.
Beat eggs in a bowl and season with salt and pepper. Submerge eggplants one at a time in
eggs. In a pan, fry the omelet until golden brown on one side, then flip using a spatula and
fry the other side. Put on a platter and serve.
Cooking Tip:
You can add shredded cheese or ground beef or pork (sautéd with garlic and onion) or
combination on top of the omelet before flipping.
Also, make sure to pour additional beaten eggs over the cheese or ground beef to cover
before flipping and frying the other side of the omelet.
Leche Flan (egg yolk) Ingredients:
10 egg yolks (pula ng itlog); well beaten
1 big can evaporated milk
1 big can condense milk
3 tablespoons brown sugar
1 tablespoon vanilla
3 moulds (lyanera) container
Aluminum foil
3/4 cup water
Leche Flan (egg yolks) Cooking Instructions:
Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and
sticky. Do not overcook the sugar.
In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk,
and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for
about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.
Cooking Tip:
You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray
half filled with water. - Mecca

Champorado Ingredients:
1 cup glutinous (malagkit) rice
2 1/2 water
1/2 cup unsweetened powered chocolate (cocoa)
Sugar
Condense milk
Champorado Cooking Instructions:
In a casserole, boil glutinous rice in medium fire and stir from time to time to prevent
from sticking in the casserole. Add hot water if necessary in preference to desired
consistency. When cooked, simmer and then add the chocolate. Gradually pour sugar,
stirring often, until you achieved your desired sweetness of taste. Serve hot in bowls and
form swirls of milk of top.
Cooking Tip:
You can substitute white plain rice or healthy oatmeal for glutinous rice.
You can use either the powdered chocolate cocoa of Hershey and Nestle, Filipino cocoa
chocolate tablea, or any other chocolate of your choice.
It's alright to use the "sweetened" powdered chocolate if you don't have the
"unsweetened". Just don't put too much sugar in your champorado.
You can also add other flavoring add-ons like the vanilla extract.

Filipino Spaghetti Ingredients:
1 kilo spaghetti noodles
3/4 kilo ground beef
1 carrot; minced
1 small can evaporated milk
1 can liver spread
1/4 kilo hotdog slices
4 cloves garlic; minced
1 onion; minced
2 bottles of banana catsup
1 can tomato sauce
1 cup grated cheese
1 tablespoon sugar
Salt and pepper
Cooking oil
Filipino Spaghetti Cooking Instructions:
Boil spaghetti noodles with salt and cooking oil for 10 minutes. Drain and set aside in a
platter.
Sauté garlic and onion. Add ground beef and cook until meat turns light brown. Season
with salt and pepper. Add banana catsup and tomato sauce. Simmer for 10 minutes. Add
hotdog, carrots, sugar, liver spread and milk. Simmer for 5 minutes. This is your sauce
mixture.
Pour the mixture on top of the spaghetti noddles. Garnish with grated cheese.

Pancit Bihon Ingredients:
1 package 8 oz pancit bihon (rice stick noodles)
2 cups chicken broth
Choose two of the meat following ingredients:
y 1 cup chicken breast; boiled and shredded in strips (preferred)
y 1 cup shrimps; shelled (preferred)
y 1 cup pork;cut in strips
y 1 cup pork, beef, or hotdog sausages
    Choose two (2) of the vegetable ingredients;
y 2 cups cabbage; cut in strips (preferred)
y 1 carrot; cut into strips (preferred)
y 1 cup bagiuo beans; sliced
1 onion; chopped
3 cloves garlic; crushed
2 tablespoons soy sauce
Salt and pepper
Cooking oil
2 calamansi or lemon; sliced
1 tablespoon chopped scallions
Pancit Bihon Cooking Instructions:
Soak pancit bihon noodles to soften for 10 minutes.
Boil chicken in 3 cups water. Save 2 cups of the broth.
Saute gralic and onion, then add the meat ingredients. Season with soy sauce, then add
the broth. Add the vegetables followed by salt and pepper to taste. When vegetables are
cripspy tender, add the pancit bihon. Cook, stirring often, until all liquid has evaporated.
Garnish with scallion and serve with sliced calamansi or lemon.

Carbonara Ingredients:
2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white
creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping
Carbonara Cooking Instructions:
1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.
2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest for
the sauce.
3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.
4. Add the 2 cans of creamed mushroom soup with 2 cans of water.
5. Add the cream. Mix well.
6. Season with nutmeg and pepper.
7. If the bacon or ham you bought was too salty that it made the sauce salty as well, just
mix in additional cream to neutralize the salty taste.
8. Serve the sauce and noodles separately. Top with bacon bits.

Chicken Curry Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2´ long
1 cup coconut milk or evaporated milk
Cooking Procedures :
Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis & season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried
potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using
evaporated milk because the liquids will curled).
Remove from heat. Serve hot.
Chopsuey Ingredients:
4 cloves garlic; minced                   1 onion; chopped
2 cups chicken or pork broth              1 tablespoon cornstarch
Salt to taste                             Cooking oil
Chosse four (4) meat ingredients from the list:
y 1/4 kilo pork; sliced sliced into small pieces (preferred)
y 1/4 kilo shrimps; shelled (preferred)
y 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)
y 2-3 chicken wings, cut into small pieces
y 1/4 kilo pork's liver; sliced
y 1/4 kilo hotdog sausage; sliced
Choose eight (8) vegetable ingredients from the list:
y 1 piece red bell pepper; sliced (preferred)
y 1 medium carrot; sliced into thin circles (preferred)
y 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)
y 2 stalks of leeks; cut into 2-inch portions (preferred)
y 3 stalks celery; cut into 2-inch portions
y 1/4 kilo cauliflower; divided into flowerettes
y 1/4 kilo sayote; peeled and sliced
y 1/4 kilo snow peas (sitsaro); stringed
y 1/4 kilo bok choy; cut into 2-inch portions
y 1/4 kilo mushrooms; cut in 2-inch portions
y 1/4 kilo young corn about 2-inch long
y 1/4 kilo baguio beans; stringed
Chopsuey Cooking Ingreidients:
Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and
salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables.
Cook until done.

				
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Description: A list of good Filipino recipes.