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					Sinigang Recipe Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:
            3/4 kilo Pork, cut into chunks 3 tomatoes, sliced 2 onions, diced 5 cloves of garlic, minced 100 grams Kangkong (river spinach) 100 grams String beans 2 pieces horse radishes, sliced 3 pieces gabi (taro), pealed 2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water

Sinigang Cooking Instructions:      Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes. Serve piping hot.

Sinigang Cooking Tip:  Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Pork / Chicken Adobo Recipe Estimated cooking time: 50 minutes

Adobo Ingredients:
             1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 1 head garlic, minced 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups of water 1 teaspoon paprika 5 laurel leaves (bay leaves) 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch Salt and pepper to taste 3 tablespoons water

Adobo Cooking Instructions:  In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.  Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.  Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.  Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.  Add salt and/or pepper if desired  Bring to a boil then simmer for an additional 5 minutes.  Serve hot with the adobo gravy and plain rice. Adobo Cooking Tips:  You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Crispy Pata Recipe Preparation & drying: 4 hours to 1 day Estimated cooking time: 20 minutes Crispy Pata Ingredients:          1 Pata (front or hind leg of a pig including the knuckles) 1 bottle of soda (7Up or sprite) 1 tablespoon of salt 2 tablespoons patis (fish sauce) 1/2 tablespoon baking soda 1 tablespoon of monosodium glutamate (MSG) 4 tablespoons of flour Enough oil for deep frying Enough water for boiling

Crispy Pata Cooking Instructions:  Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.  Make four to five inch cuts on the sides of the pata.  On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.  Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.  After the above process, rub patis on the pata and sprinkle flour liberally.  In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown. Crispy Pata Dip Sauce: Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Pork Menudo Recipe Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:
               1/2 kilo pork (cut into small chunks) 1/4 kilo pork liver (cut into small cubes) 5 pieces chorizo Bilbao (also cut in small pieces) 4 potatoes (peeled, cut in small cubes, fried) 1 green and 1 red bell pepper (diced) 1 cup chickpeas 1/4 cup raisins 1/2 teaspoon paprika 1 cup pork or chicken stock 2 teaspoons of patis (fish sauce) 3 tablespoons oil 1 tablespoon atsuete oil (optional) 3 tomatoes (diced) 1 small head of garlic (minced) 1 medium size onion (diced)

Menudo Cooking Instructions:  In a pan or wok, heat cooking oil and atsuete oil.  Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.  Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.  Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.  Salt and pepper to taste.  Serve hot with white rice.

Beef Morcon Recipe Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:
              1 kilo beef, sliced 1/4 inch thick (3 pcs.) 1/4 kilo ground beef liver 200 grams sliced sausages or ham 200 grams pork fat (cut is strips) 3 hard boiled eggs, sliced 100 grams cheddar cheese in strips 100 grams grated cheddar cheese 2 onions, chopped 5 bay leaf (laurel) 1/2 teaspoon of ground black pepper 1/2 cup vinegar 2 teaspoon salt 2 cups of water 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:  Spread and stretch the sliced beef on your working table.  Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.  Roll the sliced beef with all the filling inside and secure with a thread or string.  Repeat the procedure for the two remaining beef slices.  On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.  Cover the pot and bring to a boil. Simmer for one hour.  Add the vinegar and continue to simmer of another hour or until beef is tender.  Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top. Cooking Tips:  A spoon or two of flour can be added to water to thicken the sauce.  Instead of boiling in a pot, you can use a pressure cooker for faster cooking.  Optional: Garnish with olives before serving.

Kare Kare Recipe
Estimated cooking time: 2 hours

Kare Kare Ingredients:
 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)  1/2 kilo oxtail, cut 2 inch long  3 cups of peanut butter  1/4 cup grounded toasted rice  1/2 cup cooked bagoong alamang (anchovies)  2 pieces onions, diced  2 heads of garlic, minced  4 tablespoons atsuete oil  4 pieces eggplant, sliced 1 inch thick  1 bundle Pechay (Bok choy) cut into 2 pieces  1 bundle of sitaw (string beans) cut to 2" long  1 banana bud, cut similar to eggplant slices, blanch in boiling water  1/2 cup oil  8 cups of water  Salt to taste Kare Kare Cooking Instructions:  In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.  In a big pan or wok, heat oil and atsuete oil.  Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.  Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes Do not overcook the vegetables.  Serve with bagoong on the side and hot plain rice.

Beef Stew (Nilaga) Recipe Estimated Cooking time: 1 to 2 hours Beef Stew           

Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes 8 potatoes cut the same size as the beef 1 bundle Pechay (Bok choy) cut into 2 pieces 1 small cabbage, quartered 5 onions, diced 1 head garlic, minced 4 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil 10 corns of black pepper 1 liter of water Salt and pepper to taste

Beef Stew Cooking Instructions:  In a big casserole, heat oil and sauté the garlic and onions.  Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.  Add the potatoes. Continue to simmer until potatoes are cooked.  Add the cabbage then the pechay. Do not over cook the vegetables.  Salt and pepper to taste.  Serve steaming hot in a bowl and plain white rice. Cooking Tips: You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Beef Tapa Recipe Estimated preparation & cooking time: 30 minutes

Beef Tapa Ingredients:
            1/2 kilo lean beef, thinly sliced 1/2 cup fish sauce (patis) 1/4 cup refined sugar 3 teaspoons salt 1 head garlic, crushed and minced 1 teaspoon ground pepper 1/2 cup cooking oil Mix all ingredients in a mixing bowl Marinate for at least an hour or keep in the refrigerator overnight. In a large wok, heat cooking oil. Fry the marinated beef for 15 minutes or until golden brown. Serve hot with steamed rice or fried rice.

Beef Tapa Cooking Instructions:

Serving Tip: Beef tapa goes great with any of the following:  Atchara (pickled green papaya).  White vinegar with hot chili peppers  Sliced red tomatoes.  With fried egg and fried rice (Tapsilog)

Kaldereta Recipe Estimated cooking time: 1 1/2 to 2 hours

Beef Kaldereta Ingredients:
            1 kilo beef, cut into chunks 1 big can (350g) liver spread or ground liver 5 onions, minced 5 cloves garlic, minced 6 tomatoes, sliced 1 cup tomato sauce 3 green peppers, diced 3 red peppers, diced 4 pieces hot chilli peppers, minced 3/4 cup grated cheese 2 cups beef stock or water 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:  In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.  Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.  Add cheese and olives (optional) and continue to simmer until the sauce thickens.  Serve with plain rice Cooking Tips:  Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.  For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Pork Steak / Beef Steak Filipino Style Recipe Estimated time to prepare and cook: 50 minutes

Ingredients:
        3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:       Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.

Beef Mechado Recipe Estimated cooking time: 1 hour

Mechado Ingredients:
            1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered 5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste

Mechado Cooking Instructions:  Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)  In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender  Add the vinegar and let boil for a minute or two  Add the potatoes, onions, carrot, and bell pepper  Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce  Serve hot with white rice Beef Mechado Cooking Tips:  Pressure cook the beef with the beef stock for faster cooking time.  Fry the potatoes before adding to the casserole.  Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Longganisa Recipe | Filipino Sausage Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time Longganisa            

Ingredients:

1 kilo ground pork (include the pork fat) 1 spoon salt 1 spoon brown sugar 1 spoon paprika 1/4 teaspoon saltpeter (salitre) 1/2 teaspoon crushed laurel leaves 1/2 teaspoon ground black pepper 1/2 teaspoon red peppers, minced 4 cloves of garlic, crushed then minced 1/4 cup vinegar 1/8 cup soy sauce Sausage casings

Longganisa Cooking Instructions:  In a big mixing bowl, combine all ingredients except the sausage casings  Mix well and let stand for an hour  Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end  Tie the middle of the sausage casing in intervals of about 3 inches.  Keep refrigerated for 2 to 3 days  To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish Longganisa Serving Tips:  Longganisa is ideally served with steamed rice or Fried Rice

Chicken Pastel Recipe Estimated cooking time for this chicken recipe: 1.5 hours Chicken Pastel Ingredients:  One 1 1/2 kilo chicken, cut in pieces  One can (14 ounces) Vienna sausage, sliced  3 potatoes, diced  1 carrot, diced  1 up mushrooms, cut in half  1 green bell pepper, sliced in strips  1/2 cup sweet peas  1 onion, minced  1/4 cup grated cheese  1 cup margarine  2 cups chicken stock (broth)  1/2 cup evaporated milk  4 tablespoons soy sauce  1 lemon extract (juice)  1 egg, beaten  Salt and pepper to taste Pie Crust  2 cups flour  1/2 cup corn oil or vegetable oil  1 teaspoon salt  1/4 cup of water Chicken Pastel Cooking Instructions:  In a bowl, marinate chicken lemon juice and soy sauce for an hour.  In a skillet, melt margarine and brown chicken, set aside.  Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.  Transfer to a baking dish.  Pre-heat oven to 450 degrees Fahrenheit.  On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.  On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.  Punch small holes on the pastry to let out steam during baking then brush with beaten egg.  Bake until golden brown (about 15 minutes).

Fried Chicken Recipe Estimated cooking time: 45 minutes

Fried Chicken Ingredients:
            1 1/2 kilo chicken, cut into pieces 1/4 cup of white vinegar 5 cloves of garlic, crushed 1 cup of water 2 cups cooking oil Salt and pepper to taste In a pot, simmer chicken in vinegar, garlic, water, salt and pepper. Remove just before the chicken is fully cooked. Strain off liquid. In a frying pan or wok, heat oil and deep fry the chicken until golden brown Place on paper towel to remove excess oil Serve hot with rice and sliced cucumber or atchara on the side.

Fried Chicken Cooking Instructions:

Tinolang Manok (Chicken Ginger Stew) Recipe Estimated cooking time: 45 minutes

Tinola Manok Ingredients:
              1 kilo whole chicken, cut into pieces. 1 small young papaya or sayote, cut into small pieces. 2 tablespoons ginger, crushed and slliced into strips 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves 1 liter of water 5 garlic cloves, minced 1 red onion, diced 4 tablespoons oil 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions: In a stock pot, heat oil and sauté garlic, onion and ginger. Add water and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done. Season with patis Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.  Add sili leaves then turn off the heat.  Serve steaming hot on a bowl with plain rice on the side.

Chicken Afritada Recipe | Chicken Recipe Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:
                  1 kilo chicken, cut into pieces 5 pieces potatoes, peeled and halved 1 red onion, diced 1 head garlic, minced 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 2 cups pork or chicken stock (broth) 1 cup tomato sauce 2 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:
In a cooking pot or wok, heat oil. Sauté garlic and onions. Add chicken and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this chicken recipe hot with steamed rice.

Rellenong Manok Recipe Estimated cooking time: 2 hours

Rellenong Manok Ingredients:
    1 2 2 1 whole chicken, deboned with shape kept tablespoons calamansi juice tablespoons soy sauce 1/2 tablespoons sugar Stuffing                       1/2 kilo ground pork 1/2 cup bacon, diced 1 cup ham, diced 1 can Vienna sausage, drained and sliced 1/4 cup sweet green peas 1/4 cup carrots, minced 1/4 cup breadcrumbs 1/4 cup pickle relish 1/4 cup raisins 1/2 cup cheddar cheese, grated 5 whole eggs, beaten 1/2 cup butter 2 tablespoons soy sauce 1 tablespoon sugar Salt and pepper to taste Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts. Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. Open the foil an rub chicken with butter and put back in oven until golden brown.

Rellenong Manok Cooking Instructions:

Chopsuey Recipe Estimated cooking & preparation time: 45 minutes. Chopsuey Ingredients:                     1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and halved 1/4 kilo chicken liver and gizzard, sliced to small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2" long pieces 3 stalks celery, cut into 2" long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste

Chopsuey Cooking Instructions:  In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.  Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.  Salt and pepper to taste.  Serve hot with rice.

Laing Recipe Estimated cooking time: 30 minutes.

Laing Ingredients:
            25 pieces gabi (taro) leaves, dried and shredded 1/2 kilo pork, diced 1/4 cup shrimp bagoong 5 cloves garlic, minced 2 red onions, chopped 2 tablespoons ginger, minced 5 jalapeno pepper, sliced 1 cup coconut cream (katang gata) 2 cups coconut milk (gata) 1/2 teaspoon monosodium glutamate (MSG) 2 tablespoons of oil 1 teaspoon salt

Laing Cooking Instructions:       In a casserole, sauté garlic, ginger and onions then add the pork. mix in the gabi leaves. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes. Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes. Add the coconut cream and continue to simmer until oil comes out of the cream. Serve hot with plain white rice.

Mixed Seafood with Oyster Sauce Recipe Estimated cooking time: 30 minutes

Seafood with Oyster Sauce Ingredients:
 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)  1 large onion, diced  spring onions (cut 1 inch long)  1 thumb sized ginger, sliced into strips  1/2 teaspoon of sugar or monosodium glutamate  1/3 cup of oyster sauce  2 pieces green finger pepper (sili pag sigang) chopped  3 table spoons of cooking oil or olive oil  1/3 cup water  Salt and pepper to taste Cooking Instructions:                Cut crabs into 2 or 4 if very big Steam crabs and prawns for 5 minutes Clean squid and cut into 1 inch long sections On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more Add water and bring to a boil Add squid, clams, mussels and other uncooked seafood. Boil for 5 minutes Add crabs and shrimp Add the oyster sauce Salt and pepper to taste Sprinkle the sugar or monosodium glutamate (vetsin) Add the long green chili Mix well and bring to a boil Simmer for 3 minutes Serve hot with steamed rice

Seafood with Oyster Sauce Cooking Tips:  Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.  The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.

Pork Kilawin Recipe Estimated cooking time: Pork Kilawin            

Ingredients:

1 kilo pork 1/3 cup soy sauce 1/2 cup Vinegar 2 medium onions, chopped 4 cups of water 1 teaspoon salt In a casserole, put pork in water and some salt. Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft. Remove pork from water. Slice the pork into bite sized pieces while still hot. Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions. Serve immediately!

Pork Kilawin Cooking Instructions:

Rellenong Bangus (Stuffed Milk Fish) Recipe Estimated cooking time: 1 hour Rellenong Bangus             

Ingredients:

1 big bangus (milkfish) 3 cloves of garlic, minced 1 onion chopped 2 tomatoes, diced 1 egg 1/4 cup lemon juice 1 small carrot, finely chopped 1/4 cup soy sauce 4 tablespoons of cooking oil ham, finely chopped raisins cooked peas salt and pepper to taste

Rellenong Bangus Cooking Instructions:  Scale and remove the intestines of the bangus.  With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.  Marinate the head and skin in lemon juice, soy sauce and pepper.  Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.  Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.  Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.  Add a beaten egg to the sauté and mix well.  Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.  Fry in oil until golden brown.  slice slightly diagonal (1 1/2 inch thick) and serve.

Bicol Express Recipe Estimated preparation time: 30 minutes Estimated cooking time: 30 minutes Bicol Express                 

Ingredients:

1/4 kilo pork, thinly sliced 1 cup Baguio beans 3 cups long chili or jalapeno peppers 1 onion, minced 1 head of garlic, minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes. In another pan, sauté minced garlic and onion. Add to the sauté the browned pork. Then add the coconut milk, bring to a boil and simmer for 10 minutes. Add the chili peppers, Baguio beans and cook until dish gets a little dry. Add the coconut cream and simmer until the sauce thickens. Salt to taste.

Bicol Express Cooking Instructions:

Pancit Palabok Recipe Estimated preparation for toppings: 1 1/2 hours Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:
Palabok Noodles / Sauce                  1/2 kilo miki noodles 1/2 kilo small crabs 5 cloves of garlic, minced 1 onion, chopped 2 tablespoons of atchuete seeds or oil 2 tablespoons of patis (fish sauce) 4 tablespoons of cornstarch, dissolved in water 1 teaspoon of monosodium glutamate (MSG) 1 1/2 cups of water Palabok Toppings Tinapa flakes (smoked fish) Cooked shrimps, shelled Squid adobo, sliced into rings Pork chicharon, grounded Spring onions, chopped Hard boiled eggs, shelled, sliced Fried garlic, minced Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:  Extract fat and meat from clean crabs, set aside.  Pound crab and extract juice on 1 1/2 cups of water  On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.  Add corn starch and continue to simmer while constantly stirring until thick.  Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.  Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Pancit Bihon Recipe Estimated cooking & preparation time: 45 minutes Pancit Bihon                 

Ingredients:

1 8 oz. pack pancit bihon noodles 1 cooked chicken breast, shredded 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water 1/4 cabbage, sliced into strips 1 onion, pealed and sliced 3 cloves of garlic, crushed and minced 1/3 cup scallions, cut into pieces 1 carrot, sliced into strips 2 tablespoons of cooking oil 3/4 cup diced celery 3 tablespoons soy sauce Salt and pepper to taste 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions: Soak the pancit bihon noodles to soften for 10 minutes Grease a large pan or wok with oil. Sauté garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.  Salt and pepper to taste.  Serve hot with sliced calamansi on the side. Cooking Notes:  Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Pansit Canton Recipe Estimated cooking & preparation time: 1 hour Pansit Canton                  

Ingredients:

12 ounces pansit canton noodles 1 chicken breast, cooked and shredded 4 cups chicken broth (from boiled breast) 1/2 pound pork, sliced in small pieces 1/2 pound shrimps, shelled and deveined 4 tablespoons cooking oil 1/2 cup chopped onion 2 tablespoons garlic, minced 1/2 cup Chinese sausages, sliced cauliflower, cut to bit size 2 cups snow peas (sitsaro) 2 cups cabbage, sliced into strips 1 cup celery, sliced 1 carrot, diced 1/4 cup scallions, diced 4 tablespoons soy sauce 1 tablespoon sesame oil Salt and pepper to taste

Pansit Canton Cooking Instructions:  In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.  Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.  Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.  Add the scallions, sesame oil then salt and pepper to taste.  Serve hot

Sinangag | Fried Rice Recipe Estimated preparation & cooking time: 30 minutes

Fried Rice Ingredients:
    5 to 6 cups of "cold" steamed rice 1 head garlic, crushed then minced 1 fried scrambled egg, chopped 1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices  1/4 cup, cooking oil  Salt to taste Sinangag Cooking Instructions:        On a big wok or frying pan, heat cooking oil Fry minced garlic until golden brown, set aside Add rice and continue mixing for 5 minutes Add the scrambled egg and meat Season with salt, mix well Serve on a big platter while hot Top fried rice with the fried garlic

Fried Rice Cooking Tips: You may add any or all or the following to fried rice:  1/4 cup of cooked green peas  2 tablespoons of sesame oil or peanut oil for flavour  chopped spring onions Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.

Filipino Style Spaghetti Recipe Estimated & preparation & cooking time: 40 minutes.

Spaghetti Ingredients:
              1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese

Spaghetti Cooking Instructions:  Cook spaghetti noodles according to package instructions.  In a sauce pan or wok, sauté garlic and onions in cooking oil.  Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.  Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes  Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.  Serve with the cooked spaghetti noodles and grated cheese on top.

Pork Barbeque Recipe Estimated preparation: 20 minutes Marinating: 30 minutes to 3 hours Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:
          1 kg. pork 20 bamboo skewers 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 1/4 cup of calamansi juice or lemon juice 1/2 cup of 7up, sprite or beer (optional) 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar 1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:  Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.  In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)  Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).  Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.  String the pork on the skewers.  Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Chicken Barbeque Recipe | Chicken Recipe Estimated cooking time excluding preparation: 30-45 mins. Chicken Barbeque         

Ingredients:

1 kilo chicken (whole or cut in pieces) 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 3 tablespoons of calamansi juice or lemon juice 1/2 cup of sprite, 7up or beer 2 cups of tanglad (lemon grass) for whole chicken 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar

Chicken Barbeque Preparation & Cooking Instructions:  Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.  Marinate in the refrigerator for 1 to 3 hours.  Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.  Cook chicken on grill or in oven until golden brown Cooking Notes:  To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.  To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.  Enjoy this delicious chicken recipe with family and friends!

Filipino Chicken Macaroni Salad Recipe Estimated preparation and cooking time: 1 hour

Chicken Macaroni Salad Ingredients:
                  1/5 kilo macaroni noodles 2 to 3 pieces, medium sized carrots 1 big chicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or tidbits 1 big white onion, finely chopped 1/2 cup sweet pickle relish 3 hardboiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to taste Cook macaroni noodles according to package cooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate, then serve.

Macaroni Salad Cooking Instructions:

Filipino Leche Flan Recipe Preparation time: 30 minutes Estimated cooking time: 1 hour

Leche Flan Ingredients:
 1 can (390g) evaporated milk  1 can (390g) condensed milk  10 egg yolks  1 teaspoon of vanilla extract or lemon essence For the caramel:  1 cup sugar  3/4 cup water Leche Flan Cooking Instructions:  In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.  Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.  Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.  Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.  Cover moulds individually with aluminum foil.  Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR  Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.  Let cool then refrigerate.  To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. Cooking Tips:  You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Halayang Ube (Purple Yam Jam) Recipe Estimated preparation and cooking time: 2 hours

Halayang Ube Ingredients:
     1 kilo ube yam root 1 can (14 ounces) evaporated milk 2 cans (12 ounces) condensed milk 1/2 cup butter or margarine 1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:        On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. Peel and finely grate the ube yam. Heat a big wok in medium heat. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well. Add the 1 kilo grated ube yam, Adjust the heat to low Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).  Add the evaporated milk and continue to mix for another 15 minutes.  Let cool and place on a large platter.  Refrigerate before serving the halayang ube. Cooking Tips:  You may spread additional butter or margarine on top of the jam before serving.  For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.  Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Filipino Food Recipes List

Filipino Pork & Beef Recipes Adobo - chicken and or pork cooked in soy sauce vinegar and pepper. Beef Tapa - served with egg and fried rice...Tapsilog!

Crispy Pata - deep fried pork leg. Guisadong Baka - sautéed beef. Kalderetang Baka - beef or goat stew Kare-Kare - beef and or ox tail in peanut sauce. Kilawin - pork cooked in vinegar. Longganisa - pork sausages Filipino style Mechado - beef cooked in tomato sauce and spices. Menudo - pork and liver dish in tomato sauce. Morcon - beef roll stuffed with eggs, sausages, fat and cheese. Niilagang Baka - beef stew. Pork Steak - pork or beef (bistek) Filipino style Sinigang na Baboy - tamarind based pork & vegetable soup Sweet and Sour Pork - fried pork topped with sweet-sour pineapple sauce. Filipino Chicken Recipes Chicken Afritada - chicken with potatoes, bell pepper in tomato sauce Chicken Pastel - baked chicken cream pie Fried Chicken - deep fried chicken Roasted Chicken - grilled or baked chicken Chicken Teriyaki - Japanese inspired dish adopted to Filipino taste Rellenong Manok - stuffed chicken Tinolang Manok - chicken stew Filipino Seafood & Vegetables Recipes Adobong Kangkong - river spinach cooked in vinegar & soy sauce. Bicol Express - vegetables & chili peppers cooked in coconut milk - hot! Chopsuey - sautéed mixed vegetables. Ginataang Kalabasa - squash cooked in coconut milk. Laing - taro leaves cooked in coconut milk with jalapeño peppers. Pinakbet - mixed vegetables and pork stew cooked with bagoong (anchovies). Rellenong Bangus - stuffed milkfish. Mixed Seafood with Oyster Sauce - crabs, prawns, squid and mussels Filipino Noodle & Rice Recipes Filipino Spaghetti - Filipino styled spaghetti. Pansit Bihon - a thin white rice noodle dish with chicken, scallions, carrots, soy sauce... Pansit Canton - egg noodle dish with chicken, vegetables, shrimp and Chinese sausage. Pansit Palabok - rice flour noodles topped with crab sauce, eggs, shrimps, squid, garlic... Sinangag or Fried Rice - fried steamed rice mixed with egg and meat Filipino Barbeque Recipes Chicken Barbeque - grilled marinated chicken on skewers Pork Barbeque - grilled marinated pork on skewers Desserts & Salads Leche Flan - Filipino styled custard Halayang Ube - Purple yam jam using real ube root with condensed and evaporated milk. Chicken Macaroni Salad recipe Chicken Potato Salad recipe


				
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