Delicious Pinoy Food
For The Aspiring Cooks!
Filipino Recipes
» Chicken Adobo
Ingredients:
1 (2-3 lb) whole chickens (cut into serving pieces or you can use just thighs or just drumsticks or just wings...)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one)
1 1/2 cups water
oil, for deep-frying
Directions: In a large pan combine the chicken, garlic, peppercorns, bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes). Remove chicken from pan and pat dry. In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!). Serve with rice.
» Chicken Apritada
Ingredients:
1 med. sized chicken, cut into serving pieces
1/2 lb. pork, cut into serving pieces
2 tbsp. oil
1 tbsp. garlic, crushed
1/2 cup onion, sliced
1 cup tomato (sliced thinly or 1/2 c. tomato sauce)
Sweet potatoes, optional
1 sweet pepper, quartered
2 pieces liver, sliced thinly
1/2 tsp. white pepper
2 cup rice water (water left over after cooking rice)
Directions: Saute garlic in oil until brown. Add onions and tomatoes; cook until sauce is formed. Add chicken and pork; season with salt and pepper. Cook over low flame. If chicken is tough, add more rice water and cook over low flame until tender. When done, add sweet potatoes, pepper and liver. Cook until liver is done. Serve hot for 8 people.
» Chicken Curry
Ingredients:
1 spring chicken
1/2 teaspoon curry powder
1/2 cup pure coconut milk
1 tablespoons fat
2-1/2 cups diluted coconut milk
1 onion
salt and pepper
Directions: Disjoint the chicken. Season with salt. Chop the onion fine. Fry the chicken and set aside. Saute the onion, add the chicken and the thin coconut milk and curry powder and cook until the sauce is thick, using a little flour for thicking if necessary. When almost dry, add pure coconut milk. Add pepper and salt to taste.
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» Chicken Inasal
Ingredients:
1 roasting chicken, quartered
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons garlic, minced
4 stalks lemon grass, julienned
1 lemon, juice of, extracted
1 lime, juice of, extracted
1/4 cup annatto seeds, soaked in 1/4 cup water
1/4 cup garlic butter, melted
salt
chili pepper flakes
Directions: Combine the juices of lemon and lime, divide in 2 equal parts. Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture. Mix marinade with the water that has been used to soak the annatto seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired. Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
» Chicken Tinola
Ingredients:
1 chicken (1 kilo)
3 potatoes, quartered or 2 cups quartered upo or sayote
1 onion, chopped
4 cloves garlic, crushed
2 tbsp. ginger strips
2 tbsp. patis
4-5 cups rice water
1/2 cup young SILI leaves
Directions: Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer. When chicken is half done, add potatoes. Pour in the remaining rice water. Cover and simmer until chicken and potatoes are done. Lastly, add sili leaves. Let boil for 3 minutes. Serve hot.
» Fried Chicken Philippine-Style (Pritong Manok)
Ingredients:
1 2-3 pound chicken, cut into serving pieces
1/4 cup white vinegar
1 cup water
4 cloves garlic, crushed
salt and pepper to taste
1 cup cooking oil
Directions: Simmer chicken in vinegar, water, garlic, salt and pepper until almost done. Drain off liquid. Deep fry chicken in oil until brown. Drain chicken.
» Beef Sinigang
Ingredients:
1/2 kilo beef, cut into serving pieces
200 grams pork, cut into serving pieces
2 medium sized tomatoes, quartered
1/2 cup tamarind fruit
3 medium size radish, cut into cubes
2 cups kangkong leaves and stem
8 cups rice water
1/4 tsp. patis (fish sauce)
1/2 tsp. pepper
Directions: Place rice water, tamarind and tomatoes in a saucepan. Let boil. Add pork and beef. When tender mash tamarind fruit and strain off seeds and skin. Add vegetables and cook 15 minutes. Season with patis and pepper. Serve hot for 8.
» Beef Tapa
Ingredients:
1 kilo beef, sliced thin for tapa
1 head macerated garlic
3/4 cup vinegar
1 tbsp salt
1 tsp black pepper
1/4 cup sugar
Directions: Soak meat slices with ingredients overnight. Sun dry the next day. To serve, fry or broil. Serve hot for 8. (A shortcut way is to soak the beef slices with all ingredients except vinegar, keep refrigerated, and cut slices of beef and fry as needed - Not as good as sun dried, but close enough).
» Bistek
Ingredients:
? kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big red onion (sliced thinly to make rings)
Directions: Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside Saute onion rings in oil. Serve beef in a platter topped with onion rings.
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» Bulalo
Ingredients:
1 kilo beef shank (chopped for serving pieces
with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
? cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
? cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper
Directions: Boil beef shank and throw away the water. Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful. Add water if necessary. Add the onions, leeks and banana buds. Season with salt & pepper and patis. Serve hot with soy sauce, calamansi, and hot chili pepper.
» Estofado
Ingredients:
2 lbs beef, cubed
3-4 cups water
1 medium onion, chopped
1 garlic clove, crushed
1 cup bell peppers, cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver, spread
1 cup grated cheese
1 cup unsweetened pineapple juice
1 tablespoon Tabasco sauce (optional)
3 large bay leaves
3 medium potatoes, sliced
2 medium carrots, sliced
salt and pepper
Directions: Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,. In a separate pan saute garlic until almost brown. Add to beef and broth. Add the tomato sauce and tomato paste and allow to simmer for ten minutes. Add bay leaves, bell pepper, carrots, and potatoes. Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste. Add optional Tabasco sauce. Cook until cheese is melted, stir. Remove bay leaves. Add water if the mixture is too thick. Serve hot on individual servings of a bed of cooked rice.
» Kalderetang Baka
Ingredients:
1 kilo beef (for stewing, cut into chunk cubes)
? kilo beef liver (cut to almost the same size as the beef)
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
? cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil)
2 tablespoons tomato paste
? cup all purpose cream
? cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 ? teaspoon cornstarch in little water
Directions: In a casserole, saute garlic, onion, tomatoes and all the pepper. Add in the beef and the liver. Cook for a little while and take out the liver and set aside. Pour in the stock and tomato paste. Bring to a boil and lower the fire and let simmer until beef becomes tender. Season with salt and pepper. Add in olives, and diluted cornstarch. Grate liver and add into the mixture. Allow sauce to thicken and add in cream and grated cheese. Serve hot.
» Mechado Beef Stew
Ingredients:
3 pounds rump roast, trimmed, cut into 2" chunks
3 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, chopped
1 bay leaf
3 tablespoons soy sauce
6 medium potato, peeled and quartered
oil, for frying
3 cloves garlic, minced
Directions: Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat. Serves 6 people.
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» Picadillo
Ingredients:
2 tablespoons olive oil or lard
5 garlic cloves, minced
1/2 onion, chopped
3 tomatoes, thinly sliced
1/2 lb lean ground beef
seasoning salt, to taste
3 cups beef bouillon
3 potatoes, cubed
Directions: In a Dutch oven or other large pot, heat oil over medium-high heat. Saute garlic, onion, and tomato until garlic is crisp and onion is tender (5 minutes). Add beef and salt. Simmer, covered, for 15 minutes. Add bouillon and simmer until meat is done (5 minutes). Add potatoes and simmer until potatoes are tender. Serve hot.
» Puchero
Ingredients:
2 lbs of stewing beef, cut into 2" cubes
1 oz chorizo or hot pepperoni, cut into thin slices
4 green onion, cut in 4" length
1 stalk celery, cut in 4" length
2 tsp salt
1 small cabbage, cut into 8
2 medium potatoes, pared and cubed
1/4 lb green beans
2 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, minced
1/2 cup tomato sauce
1 cup canned chickpeas (garbanzos)
Directions: Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes. In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice. Eggplant salad complements this nicely. Serve it as a side dish.
(Note A: You may substitute 3 lbs of cut-up chicken instead of the beef, or 2 lbs of chicken and 1 lb of lean pork. Cook the pork first for about 1 hour before adding the chicken for another 30 minutes.) This recipe serves 6-8 people.
» Apritadang Baboy
Ingredients:
1 kilo pork (cut into chunk cubes)
Half kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
Half cup breadcrumbs
Pinch of salt & pepper
Oil
Directions: In a casserole, brown pork and set aside. Saute garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in pork. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot.
» Binagoongang Baboy
Ingredients:
1 kilo pork loin, cut into 1" cubes
1/2 cup vinegar (spicy preferred but not required)
1/2 cup bagoong or, for the Ilonggos, ginamus
6 cloves of garlic, crushed and then minced fine
6-10 peppercorns, crushed
2 bay leaves
Directions: Marinate the pork cubes in the other ingredients overnight in the refrigerator. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out their fragrance. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minutes). Check the frying pan every so often to make sure the sauce isn't drying out. If it is, lower the heat and add 1/3 cup of water and stir.
To lessen the smell of the bagoong, you can clap a lid on the frying pan. Also, burning a piece of bread helps (the carbon absorbs the smell). But as a friend said, which is worse--the smell of bagoong or the smell of burned bread? My sister burns a candle by the stove while cooking bagoong.
» Bopis
Ingredients:
1 kilo pig's heart (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
1/2 teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
1/2 cup vinegar
1 cup stock
1/2 teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper
Directions: In a saute pan, heat oil and saute garlic and onion. Add in minced heart and lungs. Season to taste with salt & pepper. Add in oregano, laurel leaf, red bell pepper and vinegar. Bring up heat and allow boiling without stirring. Stir in stock and hot chili pepper. Lower heat and allow simmering until stock evaporates a little. Finish with atsuete oil.
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»Dinuguan
Ingredients:
1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2 cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Directions: In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. In a casserole, heat oil and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt and pepper and saute for another 5 minutes. Add in vinegar and bring up to a boil without stirring. Lower heat and allow simmering uncovered until most of the liquid has evaporated. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. Serve hot with puto.
» Embutido
Ingredients:
1 kilo ground pork loin
½ cup finely ground ham
2 raw eggs
salt and pepper to taste
4 biscocho crumbs
Chopped sweet pickles
3 hard-cooked eggs
2 Vienna sausages, cut in two lengthwise
Chicken broth
Directions: Mix the first 5 ingredients. On a piece of clean cloth, spread the mixture. Arrange sliced pickles, hard-cooked eggs and sausage on mixture. Roll into shape and wrap. Tie at both ends, sew up opening. Cover with broth and simmer until done. Cool. Unwrap before serving and slice. Serve with tomato sauce.
» Humba
Ingredients:
1 kilo Pork (cut into chunk cubes)
1/2 cup soy sauce
1 1/4 cup white vinegar
1/2 teaspoon oregano
1 head garlic (minced)
1 1/4 tablespoon cracked black pepper
1 tablespoon salt
3/4 cup brown sugar
2 pieces laurel leaves
1 small can soybean paste
1 cup ground roasted nuts
1 tablespoon oil
Directions: Brown pork in oil. In a casserole, put together pork, soy sauce, vinegar, garlic, oregano, salt & pepper, sugar & laurel for 1- 2 hours. Cook and simmer until pork is tender adding a little water every once in a while. Add in soybean paste and ground nuts and cook until sauce thickens.
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» Lumpia
Ingredients:
2 lbs Ground pork meat
1 pkg Lumpia wrappers
1/2 lb Finely chopped onions
1/2 lb Finely chopped carrots
Vegetable oil (as needed)
1 cup Raisins
2 Eggs
1 tsp Salt
1 tsp Freshly ground pepper
Directions: Mix your ingredients in a bowl, take large spoonfuls and roll then in your wrappers. Deep fry the Lumpia in vegetable oil until golden brown. Serve with sweet and sour sauce, or your sauce of choice.
» Menudo
Ingredients:
1 pork lomo, sliced into fine strips
1 pork heart, cut into cubes
1 cup pork liver, sliced
1 pork pancreas, chopped fine
3 canton sausages, sliced crosswise
1/2 cup chopped onions
1 green pepper, diced
1 red pepper, diced
1 cup cooked garbanzos, peeled
1 small can tomato paste
1/2 cup water
1/4 cup soy sauce
3 tablespoons calamansi juice
1/2 teaspoon ground pepper
Directions: Place all the cut meat in a deep skillet. Add the liquid ingredients and black pepper. Bring to a slow boil over a slow fire. In a smaller skillet, fry the sliced canton sausages and the cooked garbanzos. Set aside. Saute the onions till almost brown. Add the red peppers and tomato paste diluted in 1 cup water. Cook this sauce for 10 minutes. Then add to the meat mixture in the deep skillet. Add fried canton sausages and garbanzos. Continue cooking till a rich thick sauce forms.
» Oxtail Soup
Ingredients:
2 oxtails, cleaned
oil
bay leaf
1 carrot, diced
1 medium-sized singkamas, diced
1 onion, chopped
1 green bell pepper, diced
salt and pepper to taste
Directions: Cut the tails into pieces then brown in a little oil. Transfer to a large pan. Add enough water and the bayleaf then simmer until very tender. Strain the broth. Chop the tails. Bring the broth to a boil then add the diced vegetables. Season to taste. Cook until vegetables are tender. Add in the chopped tail meat.
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» Pork Adobo
Ingredients:
1 kilo pork, shoulder or butt
6 cloves garlic, crushed
1 bay leaf
1/4 cup sugar
1/2 tsp pepper
1/2 cup vinegar
1/2 cup soy sauce
2 1/2 cups water
Directions: Slice pork into serving pieces (about 2 inch cubes). Combine ingredients and bring to boil. Lower heat and cook at medium heat for around an hour or until pork is tender. Add water if needed. Add salt if needed; adjust taste. In this version of adobo, you should have some sauce; other versions leave the meat dry or fried in its own fat. This is great served with steamed rice.
» Sweet & Sour Pork
Ingredients:
1 lb Pork shoulder or butt
1/3 cup Distilled white vinegar
2 Potatoes
2 Bell peppers
1 Onion
1 Carrot
1 tbsp Peanut oil
1 cup Water
2 tbsps Soy sauce
1/4 tsp Salt
1 tbsp sugar
2 tbsp All-purpose flour
Directions: Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy. Serves 4 people.
» Arroz Caldo
Ingredients:
2 to 3 lb. chicken (cut into serving pieces)
3 tbsp. vegetable or corn oil
2 tbsp. minced garlic
1/4 cup chopped onion
1/2 inch ginger (sliced)
6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
salt or patis (fish sauce) to taste
1/4 tsp. freshly ground pepper
Directions: In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger. Add chicken and patis (fish sauce) or salt. Let simmer for approximately 5 minutes. Add water and rice. Simmer over low heat for 20 minutes or until rice and chicken are tender -- stir constantly to prevent sticking. Add scallion and pepper. Serve hot.
» Lomi
Ingredients:
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup shrimps, shelled
1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch.dissolved in water
2 raw eggs
2 tbsp. patis
salt to taste
Directions: Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir in. Do not boil. Serve at once.
» Pancit Bihon
Ingredients:
1 lb. skinless chicken breast
1 lb. lean pork, fat trimmed
1 lb. small shrimp, shelled
3 cloves garlic, minced
1 onion, thinly sliced
1 Chinese cabbage, shredded
3 carrots, thinly sliced into rectangular
1 cup celery, thinly sliced
1/4 cup vegetable oil
3 tbsp. soy sauce
1/2 tsp. salt
1 tsp. pepper
1 1/2 cup broth, from boiling chicken
1 lb. rice sticks, soaked in water for 15 minutes or until
softened then drained
1 bun scallions, finely chopped
1 bun cilantro, leaves chopped
Lime (optional)
Directions: Boil chicken and pork in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; slice meat into small pieces.Reserve the broth. Heat oil in a large, wide sauce pan. Sauce onions and garlic until onion is translucent. Add sliced meat, shrimp, soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture. Reduce heat to low and add rice sticks, tossing gently with wooden spoons until cooked through and mixed with meat and vegetables, about 3 minutes. If the mixture seems dry, add more broth. Transfer to platter, garnish with chopped scallions, and cilantro. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce.
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» Pancit Guisado
Ingredients:
1/2 kilo rice bihon (rice sticks)
1/2 cup oil
2 heads garlic, macerated
1 onion, sliced
2 Chinese sausages, sliced and fried
1/4 cup pork, sliced
1/3 cup shrimps, sliced thinly
1/2 cup shredded cabbage
1/4 cup sliced green beans
1/2 cup shrimp juice
2 tbsp pepper
green onion leaves, cut fine
hardboiled eggs, sliced
Directions: Saute garlic, onion, and meat in a saucepan. Add the vegetables and simmer with the broth. Season with soy sauce and pepper. Add noodles and cook until dry. Serve with green onions, sliced egg, with patis and lemon. Add other vegetables, depending on availability. Soak the dry noodles in hot water before adding into the vegetable and broth mix.
» Pancit Kawali
Ingredients:
1/2 kilo bijon
1/2 cup sliced pork
1/2 cup shelled shrimps
1 large onion, minced
2 tablespoons garlic, minced
3 cakes tokwa, cubed
1 bunch pechay, sliced
1 large sayote, cut in thin strips
1 cup cabbage, sliced
1 bundle green onions
1/3 cup cooking oil
Patis, pepper to taste
Anatto water
Directions: Pound the heads of the shrimps to make 2 cups shrimp liquor. Brown the sliced pork and tokwa in the cooking oil. Push aside. Fry the garlic and onions. Add the shelled shrimps, tokwa and pork, shrimp liquor and 1/4 cup anato water. Cover to cook. Drop vegetables (sayote, pechay, cabbage). Bring to a boil over low heat. Season with patis and pepper as bijon ( broken into short pieces) is drooped in last. Cover. Simmer gently till bijon is cooked. Garnish with sliced green onions. Serve with kilawin puso.
Kilawin Puso: Cut puso in thin slices, roundwise. Boil in a solution of vinegar and salt till puso is cooked.
» Pancit Malabon
Ingredients:
1/2 kilo miki (white, thick & round noodles)
2/3 cup coarsely pounded sitsaron baboy
2/3 cup flaked fish meat (tinapa)
1/2 kilo pork fat (cubed)
1/4 kilo fresh shrimps (cooked, shelled)
1/4 kilo fresh squid (adobo)
1/2 kilo talaba (adobo)
2 eggs hard boiled
5-6 cloves garlic minced
3 tbsp. atchuete seeds
salt to taste
Directions: Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside. Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron. Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside. Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg. Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
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» Pancit Palabok
Ingredients:
Noodles - 1/2 kilo of white and round miki
Garnishings
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron, coarsely pounded
powdered pork sitsaron
fried minced garlic
cooked shrimps, shelled
hard boiled eggs, sliced
chopped spring onions
Palabok
1/2 kilo fresh small crabs
(possibly w/soft shell)
1 large onion, chopped finely
4 cloves garlic, minced
3 tbsp cornstarch
1 1/2 cups water
3 tbsp atchuete seeds or
2 tbsp atchuete oil
2 tbsp patis
Directions: - Garnishings
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
- Palabok
Wash crabs, open up and extract fat top shell, squeeze out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis. Let boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens.
» Sotanghon Deluxe
Ingredients:
1/2 kilo ground pork
1/2 kilo ground shrimp
2 onions, chopped fine
5 eggs
1/2 cup flour
1 chicken
1/2 cup ham
1/2 kilo sotanghon(vermicelli)
2 heads garlic. Crushed
1 onion
Salt and pepper to taste
cooking oil
Patis
Seasoning
Chicken broth
Green onions
Directions: Mix the pork, shrimps, onion, eggs, flour, salt and pepper until well-blended. Heat cooking oil in a pan and add this mixture. Steam for 1 hour. When done, cool and cut into cubes. Boil the chicken and ham. When tender,-flake into small pieces. Soak the sotanghon first for 1 hour in water. Dip in boiling water, then drain. Cut into desired lengths. Saute the garlic. When brown, remove and set aside. Add the onion, flaked chicken and ham. Season with patis and seasoning. Add some chicken broth and then the sotanghon. Garnish with fried garlic and green onions.
» Achara
Ingredients:
1 papaya
1 red bell pepper, julliened
1 green bell pepper, julliened
1 medium carrot, julliened, could also be cut in decorative florets
5 shallots, sliced thinly crosswise
1 large garlic clove, sliced thinly crosswise
1 inch gingerroot, julliened
1/4 cup raisins (optional)
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
Pickling Solution
1 cup vinegar
1 cup sugar
1 teaspoon salt
Directions: Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes. Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for 30 minutes to an hour, then squeeze by the handfuls, discarding the juice. In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved. Remove from heat and set aside to cool. Put everything in a bowl and pour the cooled pickling solution on top and mix well. Refrigerate, covered or transfer into jars and let cure for a day or so before serving. Enjoy!
*Prep time includes soaking and sitting the papaya with the salt.
» Ampalaya Con Carne
Ingredients:
4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g beef round, cut into strips
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans), cut into 1-1/2" long pcs
1 Tbsp oyster sauce
1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced
Directions: Sautegarlic, onion and beef. Add water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes. Add sitaw, oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes. Serve hot.
» Bicol Express
Ingredients:
1/2 kg elongated green chilies, julienned (you can use a slightly milder substitute, try the serrano or jabanero)
200 g shrimp paste (The Thai version is not a substitute as it is very pungent and totally overpowering. Filipino shrimp)
4 garlic cloves, minced
1 whole onion, chopped
1/2 kg pork, cut into tiny pieces
1/2 kg plum tomatoes, chopped
4 tablespoons vegetable oil
1 cup thick coconut milk (the light version can be pretty bland)
Directions: In a pan or a wok, sauté garlic, onion, and tomatoes in oil. When onion is slightly cooked, add pork. Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water. Boil until water is almost gone and pork is completely cooked. Then add shrimp paste. Add chilies. Pour in the coconut milk, keep stirring. Simmer until mixture is dry. Season with salt and pepper and serve hot with rice.
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» Bulanglang
Ingredients:
1 bangus, broiled whole
3 small eggplants, halved
1 small ampalaya, quartered
½ cup 2-inch slices sitaw
½ cup malunggay or sitaw tops
6 pieces small gabi roots, halved
½ cup sliced onion
½ cup sliced tomatoes
1 cup rice washing
Bagoong to taste
Directions: Place eggplants, ampalaya, sitaw, onion, tomatoes with rice washing and bagoong in clay pot saucepan. Bring to a boil. Add fish and malunggay or sitaw tops. Add gabi halves. Cover and simmer just until vegetables are crisp-tender.
» Crispy Kangkong
Ingredients:
4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
1 pc boiled egg, grated medium
Directions: Wash kangkong and drain leaves thoroughly. Remove leaves from stem. Set aside. In a clean mixing bowl combine cornstarch, flour, egg, salt and water ( batter mixture ). Mix until smooth in consistency. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.
» Dinengdeng
Ingredients:
2-3 tablespoons bagoong isda
2 cups water
1 bangus, cut and broiled
1 bundle sitaw, cut into 2" lengths
1/2 small kalabasa, peeled and cubed
5 pieces okra, trimmed
2 small pieces ampalaya, halved and seeded
Directions: Combine bagoong and water. Strain. Bring to a boil. Add bangus and vegetables in the order listed. Cook covered until vegetables are done.
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» Ginisang Monggo
Ingredients:
1 lb Large shrimp
2 cups Dry mung beans
1 Yellow onion, peeled and sliced
2 tbsps Peanut oil
2 cloves Sliced garlic
1/2 cups Chicken soup stock
1 Thin slice of fresh ginger
1 tsp Salt
1 tsp Freshly ground pepper
Directions: Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans. Add peanut oil into a large preheated saucepan, and stir fry your yellow onion and garlic, then add your chicken soup stock and your slice of ginger. Bring the lot to a boil, reduce heat, cover, simmer for 20 minutes, remove your ginger, then continue cooking for about 10 minutes. Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor. Recipe serves 4 people.
» Laing
Ingredients:
150 g dried taro root, leaves washed >
4 cups thick coconut milk
1 onion
2 tablespoons crushed garlic
2 tablespoons chopped ginger
2 tablespoons vinegar
1 stalk lemongrass, tied in bundle
250 g smoked fish fillet, unboned
250 g pork, diced
250 g shrimp, deveined, skin and heads removed
2 cups additional coconut milk
2 tablespoons chili (siling labuyo or jalapeno)
salt
Directions: Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok. Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well. Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling. When the mixture has thickened, add the taro leaves.
Stir occasionally over medium heat. When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling. Add vinegar. Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.
» Lumpia Sariwa
Ingredients:
6 medium size camote, diced
2 cups shrimp liquor
2 large potatoes, diced
Enough anatto water for coloring
2 tokwa, sliced
Enough oil for sauteeing
2 med. size sincamas,
Salt and pepper to taste
sliced thinly
24 pcs. lumpia wrappers
1 clove garlic, crushed
24 lettuce leaves
1 onion, minced
Springs of wansoy (coriander)
1 cup pork, cubed
Macerated garlic
1 cup shelled patani
Pounded chicharon
20 pcs. young sitsaro
Lumpia sauce*
2 cups sliced cabbage
Directions: Fry the camote and potatoes. When almost done, color with 3 tablespoons anatto water and season with a pinch of salt. Set aside. Fry tokwa till almost crisp. Set aside. Fry sincamas; color with enough anatto water and season with a pinch of salt. Lay potatoes, camote, turnip, tokwa at the bottom of a large frying pan.
Pound the heads of shrimp to extract 2 cups of thick shrimp liquor. Strain. Fry the pork bits to extract the fat. Push to one side of the pan. Fry the garlic till golden brown. Add onions and cook till limp. Add the shelled shrimp and mix the fry bits. Gradually pour in the shrimp liquor, stirring constantly and bringing the mixture to boiling point. Add 3 tablespoons of anatto water. Drop the remaining vegetables: sitsaro, patani, cabbage. Season with salt and pepper. Pour this mixture into the large frying pan where the potatoes, sinkamas, tokwa and camote are.
Add the rest of the shrimp liquor and cook till the mixture is sufficiently dry and oily. Spread on a broad platter to cool. Moisten the wrapper with the lumpia sauce with the case of a spoon. Spread out a fresh lettuce leaf. Place a tablespoonful of the lumpia mixture, roll and seal with a spread of sauce to close the wrapper. Lay lumpia on a dish. Spoon sauce over it and sprinkle with pounded sitsaron and finely pounded garlic. Garnish with wansoy.
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» Lumpia with Oyster Sauce
Ingredients:
8 ounces canned water chestnuts, drained
1 celery rib
1 carrot
3 thinly sliced green onions
2 tablespoons oil
1 teaspoon minced garlic
1 lb ground beef
2-4 tablespoons oyster sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
lumpia skins or spring rolls
Directions: Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion. Set aside. In a large frying pan, over medium heat, put the oil. When the oil is hot, quickly stir in the garlic, and then add the ground beef. Stir-fry until the beef has browned. Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes. Add the oyster sauce, salt and ground black pepper. Blend well and adjust seasonings if needed. Turn off heat and let cool.
Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly. Moisten ends with water to seal. Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up. Deep fry 2-3 at a time in hot oil. When well browned, drain the lumpia on paper towels. Serve with lumpia sauce, catsup or soy sauce. Lumpia can quickly get soggy, so eat them as soon as they are fried. You can also freeze rolled up lumpia and fry them later. To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches. Allow more time for frying if the lumpia are frozen.
» Pinakbet
Ingredients:
1 tb oil or equivalent liquid -for saute
1 md onion; chopped
1 pi ginger; thumb-size; -crushed
2 ts garlic; crushed
1 bi eggplant; halved and cut - into 1-1/
1 c green beans; halved
14 pi whole baby okra
1 lg carrot cut into 1/2 inch -sticks
1 c cooked pork cubes
1 tb shrimp paste; salt to taste
1/2 c water; or more
2 md tomatoes; cut as for salad
1/2 lb shrimp; shells on
1 sm bitter melon; optional -seeded and cut
Directions: Saute garlic, ginger and onion in oil or other liquid. Add the eggplant, green beans, okra, carrot, and pork cubes with shrimp paste and water. Stir briefly and cook for about 3 minutes. Add the tomatoes, shrimps and bitter melon and stir again briefly. Cover and simmer over low heat for about 5 minutes.
» Sauteed Patola with Misua
Ingredients:
1 big sized patola
100 grams pork cut into small cubes
100 grams shrimps, shelled
2 thin rolls misua (noodles)
1 onion sliced
3 cloves garlic, minced
2 tbsp. fish sauce (patis)
4 cups water w/shrimps juice
salt to taste
2 tbsp. cooking oil
Directions: Peel patola, slice into thick roll pieces. Set aside. Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork in tender. Add shrimps juice. Stir gently until it boils. Add patola. When patola is almost done, and misua. Boil for 2 minutes and serve hot.
Note: Do not boil misua for too long or it will melt and become a paste.
» Adobong Pusit
Ingredients:
1/2 kg Small fresh squids
1/2 cup Native vinegar
10 x Cloves garlic
Salt and pepper to taste
1 med Onion, sliced
2 med Tomatoes, chopped
Extra salt and pepper for seasoning
Directions: Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise.Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper.
» Baked Tahong
Ingredients:
1/2 k. tahong, boiled with ginger
1 cup cheese, grated
2 tbsp. garlic, minced
1/3 cup mayonnaise
1/4 cup butter, softened dash
worcestershire sauce
dash of liquid seasoning
2 tbsp. hot sauce
1/2 cup bread crumbs
Directions: Open the boiled tahong. Lay out on trays for baking. Mix all the ingredients to together except breadcrumbs. Make a paste. Spoon and spread on tahong. Sprinkle with breadcrumbs on top. Bake at 350°F until breadcrumbs turn brown. Serve immediately.
» Camaron Rebosado
Ingredients:
1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked)
Pinch of salt & pepper
2 teaspoons calamasi juice
Batter
2 whole eggs (slightly beaten)
1 1/2 cup cold water
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
oil
Sweet & Sour Sauce
2 cups pineapple juice
2 teaspoon sugar
3 tablespoons banana catsup
2 teaspoons hot sauce
1/4 teaspoon salt
3 teaspoons cornstarch diluted in 1 tablespoon of water
Directions: Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. Marinate shrimps in salt & pepper and calamansi. In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well. In a deep fryer, heat oil. Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy. In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt. Bring to a boil and add cornstarch mixture, thicken. Serve shrimp with sweet & sour sauce.
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» Clam or Mussel Soup
Ingredients:
1 tablespoon oil
2 cloves garlic, crushed
1 slice ginger, chopped
1 onion, chopped
1 kilo fresh clams or mussels, cleaned
4 cups of water
1 bundle sili or malunggay leaves
patis to taste
Directions: Heat oil and saute garlic, ginger and onions. Add clams, water and patis. Cook until the shells open. Lower heat and add the sili or malunggay leaves.
» Crab in Coconut Milk
Ingredients:
1 large dungeness crab (cleaned, shell intact)
1 tablespoon peeled and julienned gingerroot
2 garlic cloves, chopped
1 medium onion, chopped
1 stalk lemongrass, stalk pounded white part only (about 4 cm)
1 teaspoon curry powder or curry paste (mild or hot depending on your preference)
salt & freshly ground black pepper
1 tablespoon canola oil
2 tablespoons oyster sauce
3 tablespoons vinegar
2 cups thick coconut milk (unfortunately the light coconut milk doesn't go very well with this recipe)
2 cups broccoli florets
1/2 cup green bell peppers, strips
1/2 cup julienned carrots
1/4 cup chopped celery
Directions: In a large casserole over high heat, saute the ginger, onion, garlic and lemon grass in oil. Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour. Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover.
Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes. Add the bell pepper, carrots, celery, and broccoli, cook for 5 minutes or until crisp. Adjust the seasoning if necessary. Serve with steamed rice.
» Fish Escabeche Lapu-Lapu, Apahap or Talakitok Escabeche
Ingredients:
1 large fish (apahap, lapu-lapu or talakitok)
1 large onion, thick slices
2 red & green bell pepper, strips
1 cup grated papaya (unripe)
4 cloves garlic, crushed
2 tbsp. ginger strips
1 cup vinegar
1/2 cup water
1 tbsp. salt
3 tbsp. sugar
1 tbsp. cornstarch
Directions: Clean fish. Rub salt and let stand for 1-2 hours. Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside. Saute garlic, ginger strips, and onion. Add bell pepper and grated papaya. Saute until half-cooked. Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sauteed mixture and pour on the vinegar sauce. Serve at once.
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» Ginataang Kuhol
Ingredients:
20-30 kuhol or snails
2 coconuts, grated, extract
1 cup thick cream (1st Extract)
2 cups thin cream (2nd Extract)
3-4 green, long pepper
1 med. sized onion, sliced
4 cloves garlic, minced
2 tbsp minced ginger
2 cups kangkong leaves & stalks
salt to taste
Directions: Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside. In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
» Ginataang Tilapia
Ingredients:
6 pieces Tilapia fish (cleaned and scaled)
4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small ginger (sliced)
1 big eggplant (cut into eight)
1/2 cup squash (sliced)
1 medium ampalaya - bitter gourd - (cut into eight)
Salt to taste
2 cups coconut milk
1 cup vinegar
Directions: In a casserole, arrange fish and spices. Pour in vinegar and coconut milk. Boil for five minutes. Add squash and eggplant and cook until almost done. Add onions, red and green peppers and ampalaya (bitter gourd). Season with salt. Cook until vegetables are done. Serve hot with steamed rice.
» Inihaw na Bangus
Ingredients:
4 big bangus (clean and scaled)
2 big onions (diced)
4 big tomatoes (diced)
Pinch black pepper
1 tablespoon rock salt
2 tablespoon calamansi juice
Oil Aluminum foil
1/2 cup soy sauce
2 tablespoons calamansi juice
2 pieces hot chili pepper (minced)
Directions: In a bowl, mix onion, tomatoes and black pepper. Stuff bangus with the mixture. Grease aluminum foil wit oil and wrap bangus individually. Grill or bake until well cooked. Serve with soy sauce, calamansi and hot chili pepper. (mix)
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» Kinilaw Na Tanigue
Ingredients:
1 kg skinned fresh sea bass, cubed to bite size pieces
2 tablespoons finely minced garlic
1 cup white vinegar
6 tablespoons lime juice
5 diced tomatoes
1 cup finely minced onions
3 tablespoons finely minced gingerroot
1 red bell pepper, diced
1 green bell pepper, diced
jalapeno peppers
1/4 cup spring onions, minced
salt and pepper
Directions: Marinate fish in vinegar for at least 30 minutes. Keep it in the refrigerator. Drain and mix with lemon juice and all other ingredients. Serve chilled.
» Kinilaw na Tuna
Ingredients:
1 kilo fresh tuna (cut into chunk cubes)
1 cup vinegar
½ cup calamansi juice
1 head of garlic (minced)
1 big onion (minced)
2 tablespoons ginger (minced)
3 pieces chili pepper (minced)
Pinch of salt & pepper
½ cup chicharon (ground)
Directions: Wash the tuna and drain well. In a bowl, mix all the ingredients except for chicharon. Transfer to a serving container and top with chicharon. Chill and serve.
» Lapu Lapu Sarciado
Ingredients:
1 large lapu-lapu (apahap or bacoco)
3 tbsp. patis
1 tbsp. calamansi juice
4 cloves garlic, minced
2 onions, chopped finely
3-4 tomatoes, chopped finely
1/2 cup bread crumbs or cornstarch
1/2 tsp. ground pepper
2 tbsp. chopped spring onions for garnishing
Directions: Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain. Set aside patis mixture to be used for sauce. Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from patis mixture), onion, and tomatoes. Add patis mixture and cook until it thickens. Place fried fish in serving dish, pour sauteed mixture and sauce on top. Sprinkle chopped spring onions.
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» Peppered Crab
Ingredients:
3 pieces crabs or 15 pieces shell-on king prawns
6 pieces garlic cloves, crushed & chopped
6 pieces shallots, chopped
2 pieces dried chilies
1 teaspoon ginger, chopped
1 medium onion, chopped
1 teaspoon coarse black pepper
2 teaspoons corn flour
salt and pepper, to season
4 spring onions, chopped
3 tablespoons lard or vegetable oil, for stir frying
cooking oil, for deep frying
Directions: Season crabs or prawns with black pepper, salt and corn flour. Deep fry until almost done and set aside. Heat wok and add cooking oil. Stir-fry the garlic, shallots, chili, ginger, onions and black pepper for 2 minutes. Add crabs/prawns then fry for 2 more minutes. Add the spring onion then cover the wok to cook for another minute. Serve hot.
TIP: You might want to cracked the shells and the pincers of the crabs a little bit after deep frying so it will absorb the flavor when you saute it with the rest of the ingredients.
» Shrimp Gambas
Ingredients:
1/2 kilo fresh shrimps (medium size)
1/4 cup butter or margarine
1/2 cup tomato sauce
5 cloves garlic, minced
1 large onion, finely chopped
1/2 tsp. powdered pepper
1 tsp. hot sauce or 1 2 hot pepper (siling labuyo), minced
1 tbsp. salt
1 tbsp. bread crumbs
Directions: Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add all ingredients. Cover. Cook for 5 minutes. Then, thicken with bread crumbs.
» Shrimp Halabos
Ingredients:
1/2 kilo large shrimps with shells
1/4 cup water
1 teaspoon salt
1 tablespoon oil
Directions: Put shrimps, water and salt in a saucepan. Cover and bring to a boil. Stir once in a while and cook for 3 to 4 minutes. 4. Drain. In a skillet, heat oil. Saute shrimps until coated with oil. Serve with salted vinegar.
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» Tilmok
Ingredients:
cup crab fat (aligui)
2 cups shredded young coconut
Chopped garlic
½ cup chopped green onions
3 crushed labuyo peppers
3 oregano leaves (optional)
Salt to taste
Banana leaf for wrapping
Directions: Mix the ingredients together. Pass the banana leaf over a flame to make it pliable. Divide the coconut-aligui mixture into about six portions and wrap each banana leaf. Cook the packets in a saucepan in 1 cup water until the water dries up, but do not let the pan become smoky.
» Tinuhog na Hipon (Shrimp Skewers)
Ingredients:
3 pcs. King Prawns (80-90 grams), peeled but tail intact
1 piece. Big tomato (sliced into two thick rings)
1 piece green bell pepper
(sliced to almost the same size as the tomato)
1 piece red onion (sliced into two thick rounds)
1 tablespoon mixed spices
(even measures of black pepper, paprika and salt).
1 tablespoon Calamansi juice
1 tablespoon soy sauce
Directions: In a bowl, marinate prawns in calamansi juice, soy sauce and spices for 20 minutes. Skewer alternatively prawns, tomato, onion and bell pepper. Grill for a few minutes until prawns are cooked. Serve hot with steamed rice and atchara.
» Banana Mango Lumpia
Ingredients:
12 lumpia skins
6 bananas
2-3 mangoes
peanut butter
Directions: Slice banana's in half (lengthwise) and slice mango's into wedges. Spread a line of peanut butter across a lumpia wrapper. Place one of the banana halves on top of the peanut butter and a few mango wedges on top. Roll them up and enjoy!
» Brazo de Mercedes
Ingredients:
Filling
5 cups milk
1 cup sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
8 egg yolks
1/4 cup toasted and finely ground cashew nuts
Meringue
10 egg whites
1 cup sugar
1 teaspoon vanilla extract
Directions: In a saucepan, simmer milk over low heat until reduced to 2 cups. Add sugar, butter and vanilla extract; stirring constantly. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating constantly. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside to cool to warm (remaining at spreading consistency). Preheat oven to 400°F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously.
Stir in vanilla. Line a large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until lightly browned and set. Spread filling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven. Remove to rack and cool.
» Cassava Cake
Ingredients:
Cake
2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
Topping 3 egg yolks
Directions: Preheat oven to 325°F. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.
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» Ensaimada
Ingredients:
A
1 tablespoon instant yeast
3/4 cup warm water
1 tablespoon sugar
1 cup flour
1/2 cup evaporated milk
B
1/4 cup sugar
5 egg yolks, beaten
2 cups flour
C
3/4 cup butter, creamed
1/2 cup sugar
1 teaspoon salt
5 egg yolks, beaten
2 cups flour
1/4 cup melted butter
2 cups edam cheese, grated (or Gouda)
Directions: Sprinkle yeast over warm water and stir to dissolve. Add rest of (A) ingredients. Mix with a wooden spoon until smooth. Scrape down the bowl of the mixer to 'clean it up' and just cover this bowl and let the dough rise in it. Cover and let rise about 30 minute. ix together (B) and add to first dough mixture. Knead and shape into a ball using the mixer. Scrape down the bowl and rest the dough in it for another rise. Let rest until double. (about 40 min.). Finally, mix together (C)EXCEPT melted butter and cheese and add to the dough. Knead until smooth and satiny (about 5-10 min). Cover and let rise AGAIN for 60 minute. Divide the dough into golf ball sized balls and roll into thin ropes. Coil into 'beehives', place on greased sheet and brush with butter. Heap with grated cheese. Place rolls 2" apart. Let rise ONE last time (about 40 min). Bake 18-20 minute at 400 until nice and brown.
» Leche Flan
Ingredients:
8 Egg yolks
2 cups Milk
1 cup Sugar
Caramelized Sugar
Ingredients
1 cup Sugar
1/4 cup Water
Directions: Mix ingredients into a saucepan, cook and stir until the sugar turns brown. Serves 4 people.
» Mamon
Ingredients:
1 cup cake flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
6 eggs, separated
1/2 cup vegetable oil
1 teaspoon cream of tartar
Directions: Preheat oven to 350°F. Sift flour and baking powder in bowl; set aside. In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff. Gradually add sugar while beating. Then, add vanilla and vegetable oil. Add egg yolks one at a time and continue beating. Add cake flour and baking powder and continue mixing. Line muffin pans with paper cups and pour mixture about 2/3 full. Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.
» Pastillas de Leche
Ingredients:
2 cups powdered milk
1 can condensed milk (300 ml)
white sugar for rolling
Directions: Gradually sift powdered milk in condensed milk. Mix and blend evenly, using spoon, then, knead with hand. Set aside for 5-10 minutes before shaping into small balls. Roll on sugar. Wrap in cellophane.
VARIATIONS:)
Pastillas de Nangka:)
Add to basic recipe ? cup fresh, finely chopped nangka.
Mocca Pastillas:)
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ? cup boiling water. To the basic recipe, increase powdered milk by ? cup.
Pinipig Pastillas:)
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.
» Sans Rival
Ingredients:
8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped
Filling
8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts
Directions: Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating continuously, until soft peaks are formed. Add finely chopped cashew nuts. Grease four 9 x 14 cookie sheets and dust lightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring.
When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is sufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.
