Online Filipino Recipes

Tortang Dulong

noreply@blogger.com (Unknown) — Thu, 16 Feb 2012 02:53:00 +0000

Ingredients:

1 lb silverfish
4 pieces raw eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons cooking oil

Procedures:

Combine eggs, salt, and ground black pepper then beat until everything is well incorporated.
Add-in the silverfish and mix well.
Heat a frying pan and pour-in cooking oil.
Once the oil heats-up, scoop about half a cup of the mixture using a kitchen ladle and gently pour it in the frying pan.
Cook the first side for about 3 to 5 minutes then flip to cook the other side.
Turn-off the heat and transfer to a serving plate.
Serve for breakfast. Share and enjoy!

Pork Barbeque (Pinoy Style)

noreply@blogger.com (Unknown) — Thu, 16 Feb 2012 02:48:00 +0000

Ingredients:

1kg pork shoulder chops, excess fat removed and deboned
1 cup soy sauce, Philippine Soy Sauce or Kikkoman
1/2 cup banana catsup or any sweet style tomato catsup
1/2 calamansi or lemon juice
1 1/2 tsp baking soda
1 head garlic, minced
1 onion, finely chopped
1 tsp ground black pepper
3 tbsp brown sugar
4 tbsp canola oil

Procedures:

Slice pork meat into bite size piece, roughly around 2 x 1 inch.
Mix all of the remaining ingredients together except that canola oil.
Place the meat into the marinade making sure that each piece is coated evenly. Marinate for at least 24 hrs.
Place 3 pieces of meat per skewer. If using a bamboo skewer make sure to soak it first on water for at least 6 hrs. before using to prevent it from burning.
Set aside the leftover marinade as you will be using this for basting the pork skewers.
Using a barbecue grill or charcoal place pork skewers until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until pork barbecue is cooked.

Goto (Filipino Beef Congee)

noreply@blogger.com (Unknown) — Thu, 16 Feb 2012 02:37:00 +0000

Ingredients:

300g cooked beef brisket, sliced
250g cooked beef tripe, sliced

1 1/2 cup glutinous rice (malagkit)
5 cloves garlic, finely crushed
50g ginger, sliced
1 large onion, sliced
5 tbspn cooking oil
2 litres of homemade beef stock
500ml water
1/4 tspn ground turmeric
1/4 tspn ground black pepper
50ml fish sauce

Procedures:

Heat your cooking oil and deep fry your garlic till golden brown. Remove the pot from heat to avoid burning your garlic. Scoop your fried garlic with a ladle and drain well before placing in a bowl lined with kitchen paper towels, set aside for “Toppings”. Leave the hot oil in the pot and put back to your stovetop. Sauté your ginger and onions till translucent in medium-high heat.
Add in your sliced Beef Brisket and Tripe, stir it a couple of times and then place in your turmeric and pepper. Stir in your fish sauce and let the mixture simmer for 15 seconds.
Stir in your rinsed/drained glutinous rice. Make sure the rice soaks up the liquid in the pan. Pour in your beef stock and water. Stir to evenly disperse the rice and brisket/tripe, make sure you scrape the bottom of the pot to unstuck anything that is stuck. Bring to boil, then lower the heat to simmering stage, dispose the scum that accumulates on the surface. Keep stirring the sides and bottom of the pot to prevent burning your Goto.
It’s done once the rice starts to crumble and blend with the liquid. Turn off the stove and let the pot sit there for awhile, while you prep for the toppings.

Recommended Toppings: Fried onions/garlic, , Chopped Fresh Chives or Shallots, Sliced Cooked Beef Tendon/Brisket/Tripe, Whole Boiled Eggs and crushed Chicharon (Pork Crackling). Crispy Fried Tofu Cubes would be great as a topping too to add more texture to your Goto.

Best With: Tokwa’t Baboy, a good squeeze of half of a calamansi or a small wedge of lemon and for good measure, fish sauce & ground pepper on the side for individual seasoning. In Malabon, we traditionally order a side plate of 1-2 pcs of Sumpia (Vegetable Medley Spring rolls) along with our Congee.

Halo-Halo

noreply@blogger.com (Unknown) — Tue, 07 Feb 2012 03:38:00 +0000

Ingredients:

1 piece sweetened banana cut in 1 inch cubes
1 cup young, fresh, and shredded coconut meat
1 cup leche flan cut in 1 inch cubes
1 cup gelatin cut in 1 ½ cubes
1 cup canned or sweetened jackfruit
½ cup sweet corn
1 cup cooked and glutinous sweet purple yams
2 cups shaved or crushed ice
2 cups evaporated milk
4 scoops of ice cream (usually vanilla or ube flavored)
½ cup corn flakes

Procedures:

Get four tall glasses.
Divide the ingredients in four equal parts. Add ¼ cup of shaved ice in each of the glasses.
Layer by layer, add ¼ of each ingredient from sweetened banana to sweet purple yams basing from the list above.
Pour ¼ cup of evaporated milk in each of the glasses.
Top each halo-halo wth one scoop of ice cream then sprinkle with corn flakes.
You’re halo-halo recipe is now prepared. Properly halo or mix your halo-halo before eating eat. Enjoy your sweet and delicious dessert!

Paella

noreply@blogger.com (Unknown) — Tue, 07 Feb 2012 03:26:00 +0000

Ingredients

2 1/2 cups long-grain white rice
1kg chicken legs, legs cut in half
300g medium shrimps, peeled and deveined
2 medium sized squid, sliced into rings
12 pcs green lipped mussels
2 pcs chorizo, chopped
2 red capsicums, sliced and flame roasted
pinch of saffron threads
2 cups chicken stock
1 cup seafood stock
1 cup cooked green peas
handful of parsley, finely chopped
1 large white onion, chopped
6 cloves garlic, minced
olive oil
Lemon wedges
salt
freshly ground black pepper

Method

In a pot add chicken stock and seafood stock bring it to a boil then add the mussels, cover and cook mussels for 2 minutes or until all the shells opened. Separate stock and mussels together.
Pat dry chicken with paper towel then season it with salt and pepper. In a pan add olive oil then brown chicken pieces on all sides, once done drain and set chicken aside.
Add garlic and onion in the pan then sauté.
Add the chorizo and continue to stir fry for 2 minutes. Remove this chorizo and onion mixture leaving the oil in the pan, set it aside.
Add additional olive oil if needed then add stir fry squid and shrimps until cooked. Remove seafood then set aside.
Pour rice on the pan together with the chorizo and onion mixture, stir fry to mix evenly. Pour stock together with browned chicken and saffron, give it a good mix then turn heat off.
Pour rice mixture on a rice cooker put on cook function. Wait, have a drink, watch a quick TV show. Once you hear the rice cooker click and finished the cooking process remove the rice from the rice cooker (this will be al dente at this point, if you removed it a little bit longer rice would be cooked thoroughly) and transfer it into an oiled shallow pan. Fluff the rice while adding the cooked green peas and flame roasted capsicums, once rice is fully fluffed turn on heat, then add all of your cooked seafood on top of the rice. If needed pour a bit of water to add more moisture the rice.
Let paella stand in medium heat until you hear some rice toasting on the bottom of the pan, that’s one of the key elements of a paella called socarrat where it is served with a toasted crust.
Turn off heat, sprinkle chopped parsley on top then serve with lemon wedges.

Paksiw na Bangus

noreply@blogger.com (Unknown) — Tue, 07 Feb 2012 02:13:00 +0000

Ingredients:

1 kilo milk fish(bangus),cleaned but not scaled cut in about 4-5 slices
1 bitter melon(ampalaya),sliced
1 eggplant(talong),sliced
2 cloves garlic, crushed
1 small onion, sliced
1 thumb-sized ginger(luya), sliced and crushed
3 pieces long green pepper(siling haba)
1/2 cup vinegar
1 cup water
1 teaspoon peppercorn(pamintang buo)
2 teaspoon salt or fish sauce(patis)
1 teaspoon cooking oil

Procedures:
Part 1

Remove the gills and innards of milk fish but do not the scales. Using a scissor or knife cut the fins and tails. Wash fish thoroughly drain and slice diagonally.

Part 2

In a casserole place the garlic, onion and ginger.
Arrange sliced milk fish, add water, vinegar, salt, peppercorn and cooking oil.
Cover and simmer for 10 minutes.
Put the vegetables and long green pepper. Cover and simmer in a medium heat for another 5 minutes.
Remove from heat and Serve. Enjoy!

Ginataang Suso

noreply@blogger.com (Unknown) — Tue, 07 Feb 2012 02:06:00 +0000

Ingredients:

1 kilo snails(suso)
1 kilo shredded coconut
5 cloves garlic, minced
1 onion, sliced
2 tbsp ginger strips
1 thumb-sized ginger, cut into strips
2 pieces green chilli(siling haba)
1 bunch string beans(sitaw), cut in 2-inch length
1/2 squash, chopped into 2×1 inch cubes
salt and pepper to taste

Procedures:
Part 1

1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.

Part 2

Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.
Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)
Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3

In a casserole, place the coconut milk(2nd extract) together with the garlic, onion and ginger. Set heat to medium until the liquid comes to a boil.
Pour in the snails and bring to a boil once more until it becomes thick.
Add the vegetables and green chili.
Add the coconut milk(1st extract). Bring to boil.
Add salt and pepper according to taste.
Continue cooking until the vegetables are tender but not overcooked.
Remove from heat. Serve hot. Enjoy!

Notes:

You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.
In taking out the snail’s content from the shell, you can use a fork or a toothpick.
If you like it spicy, put few chopped hot chilli.

Relyenong Bangus

noreply@blogger.com (Unknown) — Fri, 03 Feb 2012 07:56:00 +0000

Ingredients:

2 pcs whole Bangus (milkfish)
¼ cup Mama Sita’s Oyster Sauce
1 tbsp calamansi or lemon juice
1 cup water
2 tbsps cooking oil, for sautéing
2/3 cup onion, chopped finely
½ cup carrots, chopped finely
½ cup potato, chopped finely
½ cup green peas
1/3 cup raisins
1 pc egg, beaten
1 cup flour to coat the fish
2 cups Cooking oil for deep frying

Procedures:

Clean and scale the fish. Place the fish on a flat surface. Pound the body with the back of a knife or a mallet. Press your left hand firmly against the fish and with your right hand, jerk the tail upward. The idea is to break the middle bone of the fish. With a spoon, scrape out all the flesh and set it aside. Discard the middle bone.
Combine the Mama Sita’s Oyster Sauce with the calamansi juice. Marinate the fish skin in this mixture for 30 minutes. Set aside the marinade.
In a medium-sized saucepan, boil water; add the fish meat, cooking just until it turns white. Drain and pick out the bones.
In a wok, heat oil and sauté the onions. Add the carrots, potatoes and green peas. Stir-fry.
When the vegetables are tender, add the fish meat, marinade and raisins.
Remove from heat and add the beaten eggs.
Stuff this mixture into the fish skin until it reaches the neck. Dredge in flour. Deep fry with its head intact until the fish is golden brown.

Variation: Wrap in banana leaf or aluminum foil and bake at 325ºF for 45 minutes.

Leche Flan

noreply@blogger.com (Unknown) — Fri, 03 Feb 2012 03:44:00 +0000

Ingredients:
Toffee

1/8 cup white sugar on each llaneras

Custard

12 egg yolks (chicken)
1 can condensed milk (395g)
600ml fresh milk or you can use the UHT milk
2 tspn vanilla extract

Materials:

3-4 small llaneras
aluminium foil
rubber bands

Procedures:
Toffee

In medium-low heat, slowly melt the sugar in each llanera.
Using a pair of tongs gently tip each llaneras side to side to evenly distribute the heat, this action will make the melting of the sugar much faster into liquid form. Never leave the llaneras unattended on the stovetop as sugar has the tendency to burn quickly.
Once the sugar turns into a light pale gold colour smooth flowing liquid, remove from the stovetop and set aside to cool down completely. Don’t be alarm if you hear cracking noises from your harden toffee, it’s normal.

Custard

Combine all the Leche Flan Custard ingredients and whisk till well combined. Don’t whisk too hard to prevent air bubbles in the mixture. Strain the Custard mixture in a fine metal sieve to get rid of solid egg yolk bits.
Pour the Custard mixture over the cooled harden toffee leaving an 1cm clearance on top.
Cut your aluminium foil into rectangles that will completely cover the llaneras sides. Place a rectangle foil over the top of a llanera and gently mold it to the shape of the llanera, secure with a thick rubber band. Do this to the rest of llaneras you have filled out.
Bring to boil the water in your steamer base and lower the heat into medium (simmering stage). Place all your covered llaneras on your steamer pan gently to avoid disturbing the contents inside. Place your steamer pan over your steamer base and cover with lid. Steam for approximately 1 hour and 15 minutes. Remove the steamer pan from the stove and set it aside to cool down.
Remove foil cover and then using a paring knife, guide it around the edges of the Leche Flan to separate it from the llanera’s walls. Place a plate over the top of the llanera and tightly gripping them both, flip it upside down (do the flipping quickly). Slowly lift the llanera….if the Leche Flan is still stuck…give it a bit of a jiggle and it will easily slide out.
You can store your cooled Leche Flan Llaneras inside your fridge. Unmould the Leche Flans that you require just before serving. Leche Flan is served chilled

Notes:

My suggestion for avoiding burnt Leche Flan topping is don’t let your toffee gets too dark when you melt your sugar.

Avoiding air bubbles during whisking contributes to a much better looking Leche Flan and this goes also with the simmering water instead of full blast boiling water while steaming Leche Flan, I find there are less air pockets.

You can also cook Leche Flan in a Bain Marie (water bath *hot water) inside your oven for the same length as steaming at 180C. Use a rack on you water bath, so that the Leche Flan aluminium moulds are not directly in contact with the bottom of the water tray. Direct contact of the Leche Flan aluminium moulds with the bottom of the tray, heats up the syrup too quickly (like melting the sugar for the caramel/toffee), because there’s no water between them to cushion the heat.

Dinuguan

noreply@blogger.com (Unknown) — Fri, 03 Feb 2012 03:26:00 +0000

Ingredients

1/2 kilo pork
1/4 kilo pork liver, diced
1 cup pig’s blood, frozen
2 tbsp oil
1 onion, diced
2 cloves garlic, minced
1/2 cup vinegar
2 tbsp patis
1 tsp salt
2 tsp sugar
3 jalapeno peppers
1/4 tsp oregano (optional)

Procedure

Put pork in a saucepan and cover with water. Simmer for about 30 minutes. Remove from broth and dice. Save broth (about 1 1/2 cups) for later use.
Heat oil in a separate saucepan, then saute onion and garlic. Add diced pork, liver, salt and patis.
Put in vinegar and cover the pan. Let boil but do not stir. Redude heat, then simmer uncovered to let most of the liquid evaporate.
Add broth used in Step 1 and simmer for about 10 minutes. Pur in blood and sugar. Cook until the mixture is thick. Stir continuously to prevent the mixture from clotting.
Add jalapeno peppers and oregano. Cook for another 5 minutes. Serve hot.

La Paz Batchoy

noreply@blogger.com (Unknown) — Fri, 03 Feb 2012 03:13:00 +0000

Ingredients:

1 kilo mami noodles

Broth

1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste

Toppings

250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast

Garnishing

chicharon, crushed
chopped garlic,fried
chopped spring onion

Procedures:

In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
Reduce heat and blanch shrimp until cooked.
Remove shrimp from the pot, remove shell and head each shrimp, set aside.
Add in pork, chicken and liver in the pot, let simmer for 20â€“25 minutes or until pork, chicken and liver are tender add more stock if necessary.
Remove pork, chicken and liver from the pot, drain and let cool.
Continue simmering the broth in low heat until ready to serve, season with salt to taste.
Slice the pork, chicken and liver into thin strips and set aside.
Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
Serve immediately.

Embutido

noreply@blogger.com (Unknown) — Fri, 03 Feb 2012 02:17:00 +0000

Ingredients:

2 lbs ground pork
12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 pcs raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Procedures:

Place the ground pork in a large container
Add the bread crumbs then break the raw eggs and add it in. Mix well
Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly
Add the raisins, tomato sauce, salt, and pepper then mix well.
Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
Place in a steamer and let cook for 1 hour.
Place inside the refrigerator until temperature turns cold
Slice and serve. Share and Enjoy!

Bringhe

noreply@blogger.com (Unknown) — Fri, 03 Feb 2012 01:44:00 +0000

Ingredients:

3 tablespoons cooking oil
1 tablespoons minced garlic
1/2 cup chopped onions
1 kilo chicken wings, cut into serving pieces
Salt and pepper to taste
1 teaspoon turmeric powder
3 cups glutinous rice
4 cups chicken stock
4 cups coconut cream (kakang gata)
1 medium size red bell pepper,cut into thin strips
2 heaping tablespoons raisins
6 eggs

Procedures:

In a nonstick frying pan,heat oil and saute garlic annd onions.
Add chicken wings.
Season with salt, pepper and turmeric powder.
Add glutinous rice and continue sautéing
Pour in chicken stock and coconut cream.
Allow to simmer over low heat until rice is cooked, stirring occasionally.
Add the red bell pepper strips and raisins.
When rice is cooked, let pan sit over low heat for one to two minutes or until a golden brown crust forms at the bottom of the pan.
Flip into a large serving platter.
Put eggs on the top before serving.

Lengua in Mushroom Sauce

noreply@blogger.com (Unknown) — Fri, 03 Feb 2012 01:33:00 +0000

Ingredients:

1 pc Lengua
2 White onions, quartered
2-3 Laurel leaves
Whole peppercorns
Salt
2 Cans cream of mushroom soup (I like using Campbell's)
1 to 2 Tablespoons Knorr liquid seasoning or soy sauce
1 Large can whole mushrooms, drained
1/2 Stick of butter

Procedures:

In a large stock pot, place the lengua and cover completely with water (do not season), boil until the white filament becomes more visible and easy to peel. This would probably take 30 minutes to 45 minutes depending on the size of your lengua.
Remove the lengua from the boiling liquid. Discard the liquid.
Cool the lengua but never, ever, immerse in cold or running water. It will toughen the meat because it will abruptly stop the cooking process.
Once the lengua is cooled, peel off the white filament. Discard filament. This is a very important step, please take time to do the first four steps before proceeding.
Once the filament has been removed, boil water, onions, laurel leaves and peppercorn in a large stockpot or pressure cooker. Add the lengua to the boiling water. Season with a little salt.
If using a pressure cooker, it will take about an hour to an hour and a half. For a slow boil in a regular stockpot, it will take maybe three hours or so, depending on the size of the lengua. I like it very tender so I tend to boil it longer.
When the lengua is tender. Turn off heat. Remove the lengua from the broth, cool and carefully slice in discs, set aside. Do not discard the broth yet.
In a separate pan, mix two cans of cream of mushroom soup and the equivalent of one to one and a half cans of hot broth from the lengua. Mix well until there are no more lumps. Simmer.
To the mushroom mixture, add Knorr seasoning or soy sauce. Mix well.
Carefully add the lengua to the mushroom mixture.
Add the mushrooms and simmer in low heat. If the sauce is too thin disperse a tablespoon of cornstarch in cold water and add to the sauce while simmering. Do not simmer for too long, the sauce might burn.
Add butter and turn off the heat. Mix slightly until the butter melts.

Other variations of this dish include adding water chestnuts and/or cashew nuts, in lieu of the mushrooms.

For Pastel de Lengua variation, just add diced carrots and potatoes after you have added the Knorr seasoning to the cream of mushroom soup, simmer until the vegetables are tender and ONLY THEN, will you add the sliced lengua. Place the above mixture in a pie pot, cover with pie crust, seal the edges, poke a few holes in the pie crust to let out steam, brush with egg wash and bake until golden brown.

Turon

noreply@blogger.com (Unknown) — Thu, 02 Feb 2012 01:50:00 +0000

Ingredients:

15 pieces cardaba bananas (peeled and cut into two lengthwise)
½ cup shredded jackfruit
15 pieces lumpia wrapper
½ kilo brown sugar
½ liter cooking oil

Procedures:

Separate each lumpia wrapper. Lay down each of the wrappers and put two bananas in the middle of each wrapper
Put 1 tbsp of jackfruit and a tbsp of brown sugar in the middle of the two pieces of cut bananas.
Gently wrap your lumpia wrapper into shape of egg rolls.
Heat the cooking oil in a large frying pan.
Fry the wrapped bananas then add the brown sugar to have them caramelized on the oil the surface of the turon. Gently flip your bananas to have the caramel evenly spread on your turon. Fry your turon until golden brown.

Sago't Gulaman

noreply@blogger.com (Unknown) — Thu, 02 Feb 2012 01:38:00 +0000

Ingredients:

2 cups brown sugar for syrup
1 cup red sugar for sago
3 cups water
3 cups sago
2 tbsp vanilla extract
1 can or cup of jelly

Procedure:

Soak sago in water for at least an hour to soften, then drain and put in a large pot with 3 cups of the water and 1 cup of brown sugar.
Bring to the boil and simmer and cook until sago turns transparent. Drain, then set aside and let it cool.
In a separate pot, add the first 2 tbsp of sugar and mildly burn it (do not overburn), then add water, vanilla and the remaining sugar, let it boil then simmer for at least 5 minutes. Make sure that the sugar is totally dissolved.
Now using a cheese cloth or any clean cloth, strain the syrup, this separates the sand-like grains from the sugar, leaving you with a clear brown syrup.
Now pour the syrup in glass (depends on your liking), add sago, cubed grass jelly, pour water and lots of ice.

Kare-Kare

noreply@blogger.com (Unknown) — Thu, 02 Feb 2012 01:24:00 +0000

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes
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 into 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

Procedure:

In a stock pot, boil beef and oxtail in water for an hour until cooked and tender. 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. Add salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Be careful not to overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Pichi-Pichi

noreply@blogger.com (Unknown) — Thu, 02 Feb 2012 01:14:00 +0000

Ingredients

2 cups cassava, grated
1 cup sugar
2 cups water
1 cup coconut, grated
1/2 tsp lye water
1/2 tsp buko-pandan essence

Preparations

In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
Add lye water while continously stirring the mixture
Put-in the buko-pandan essence then mix again
Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
Roll the each piece over the grated coconut
Place in a serving plate then serve. Share and Enjoy!

Buko Pandan

noreply@blogger.com (Unknown) — Thu, 02 Feb 2012 00:58:00 +0000

Ingredients

8 leaves of Pandan – cleaned well
5 Buko (Coconut) not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation

Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
Add kaong if you prefer.
Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

Beef Broccoli

noreply@blogger.com (Unknown) — Wed, 01 Feb 2012 07:10:00 +0000

Ingredients:

1 kilo sirloin or flank beef, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
1/4 cup soy sauce
1/2 cup oyster sauce
1 tablespoon lemon or calamansi juice
1/4 cup cornstarch
1 teaspoon ground pepper
3 tablespoon cooking oil
sugar and salt to taste
1 cup water
3 tablespoon sesame oil(optional)
100 grams golden mushrooms, cut in half(optional)
1 carrot, sliced thinly into strips(optional)

Procedures:
Part 1

In a bowl, mix beef together with soy sauce, lemon juice, cornstarch, salt, ground pepper, sesame oil and marinate for 15 minutes.

Part 2

In a wok or skillet, heat cooking oil and stir fry beef until color change to brown and start to sizzle. Set aside.

Part 3

In the same wok, heat cooking oil and saute garlic, onion and ginger.
Add in the broccoli and stir cook for 3 minutes
Add in beef, water, oyster sauce and sugar. Stir cook for another 5 minutes or until sauce thickens.
Season with sugar and salt according to taste. Serve hot.

Notes:

To slice beef very thin, freeze it and slice before it is completely thawed.
You may also add 1 carrot sliced thinly into strips and 100grams golden mushrooms cooked together with broccoli.

Beef Mechado

noreply@blogger.com (Unknown) — Wed, 01 Feb 2012 07:04:00 +0000

Ingredients:

1 kilo beef with fat, cut into cubes
2 cups tomato sauce or 1/2 cup tomato paste
2 onions, quartered
3 bay leaves(laurel)
4 medium potatoes, quartered
2 red bell pepper, sliced
1 cup soy sauce
2 cups beef stock or beef cubes dissolved in water
1 teaspoon ground pepper
1 teaspoon salt
1 carrot, cut into cubes(optional)
1/4 cup vinegar(optional)

Procedures:

In a saucepan, combine the beef, onions, tomato sauce, soy sauce, bay leaves and beef stock.
Boil until beef is tender, Add water as needed.
Add vinegar and boil again for 2-3 minutes. Do not stir.
Add potatoes, carrot and bell pepper. cook until vegetables are tender.
Adjust seasoning with salt and pepper according to taste. Add sugar if you prefer.
Remove from heat, serve and enjoy!

Nilagang Baboy

noreply@blogger.com (Unknown) — Wed, 01 Feb 2012 06:49:00 +0000

Ingredients

1 kg of pork bones
1 kg pork belly, with bones
2 large red onions, quartered
1 celery stalk
1 carrot
1 tbsp peppercorns
1 packet pechay (Chinese Cabbage http://en.wikipedia.org/wiki/Chinese_cabbage)
3 medium potatoes, quartered
3 plantain bananas, cut in 3
2 tsp rock or sea salt
fish sauce
2 litres water

Method

In a deep pot add pork bones, onions, celery stalk, carrots, peppercorns, salt and water. Bring to near boiling point and when scum rises skim it off. Simmer for 3 hrs in low heat.
Add pork belly and simmer for additional 30 minutes.
Now separate pork belly then set aside.
Strain the liquid using a fine strainer and place it on a separate pot.
Bring the stock to a boil, once boiling bring heat to medium-high and continue to boil for 15 minutes until reduced.
Add cooked pork belly, potatoes and plantain bananas. Simmer in low heat for 30-45 minutes or until the pork fat attains a jelly like consistency.
Turn of the heat, add pechay cover and flavour with fish sauce (according to your liking), cover the pot for 5 minutes to cook the vegetable.
Season with freshly ground black pepper.

Source: angsarap.net

Chicken Curry

noreply@blogger.com (Unknown) — Wed, 01 Feb 2012 06:35:00 +0000

Ingredients

1kg Chicken legs
3 tbsp curry powder
2 cups coconut milk
3 medium sweet potatoes, quartered
2 medium carrots, chopped
2 cups chicken stock
6 cloves garlic, minced
1 large red onion, chopped
3 pcs bay leaves
2 pcs large red chillies, sliced
freshly ground black pepper
fish sauce
oil

Method

In a pot heat oil then brown chicken on all sides, remove from pot then set aside
Add garlic and onion, sauté for 1 minute
Add chicken stock, sweet potatoes, carrots, bay leaves and chicken. Bring to a boil and simmer for 30 minutes.
Add the coconut milk and red chillies then simmer for 15 more minutes.
Season with freshly ground pepper and fish sauce.

Source: angsarap.net

Adobong Manok

noreply@blogger.com (Unknown) — Wed, 01 Feb 2012 05:53:00 +0000

Ingredients:

1 whole chicken, cut up into pieces
2 tbsp cooking oil
1 tsp minced garlic
1 whole chopped onion
1 whole chopped tomato
2/3 cup of soy sauce
1/4 cup of vinegar
5 bay leaves

Optional: Mang Tomas All-Purpose Sauce and Oyster Sauce

Procedure:

Heat up some cooking oil in a pan.
Saute the garlic, onion, and tomato.
Mix in the chicken.
Let it simmer for around 15 minutes.
Put some soy sauce and let it simmer again for roughly around 15 minutes. Mix it from time to time.
Add some vinegar. Cover it and don’t stir. Let it boil.
Once boiling, put some bay leaves and mix it.
Simmer it until you reach desired consistency of the sauce. We like the sauce thick so I would simmer it for roughly 20 more minutes on low to medium heat.
Serve with rice.

Source: pinoy-recipes.com