Pinoy Recipes | Free Filipino Food Recipes

Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce

noemi — Tue, 15 May 2012 15:58:14 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Allow me to share traditional Italian cooking from the Maya Kitchen with Chef Roberto Cimmino of Paparazzi of EDSA Shangri-la Hotel. Making homemade pasta is quite a challenge but fulfilling. A long time ago, my mom used to make her own homemade pasta dough since we had a pasta roller to cut various sizes. I now miss my pasta maker after it turned rusty shortly after the Ondoy flood hit my kitchen.

The tomato sauce is nothing new to most of you. It is the pasta dough that is special here. Try it out.

Pasta dough
400 gm Maya all purpose flour
100 gm semolina flour (optional)
4 medium eggs plus 1 yolk if necessary
A dash of salt and extra virgin olive oil

Tomato sauce
2 small can of canned peeled tomato sauce, crushed with a fork
Half garlic head, peeled and crushed
A handful of fresh basil
Extra virgin olive oil
Rock salt and pepper
Handful of parmesan

Method
For the pasta dough:

1. Mix well the 2 flour, put on the table and make a well in the center, add the egg, the salt and the extra virgin olive oil.

2. With a fork, incorporate the egg into the flour beginning from the center, when possible, start to work with the hand in the classical way, work on the table for about 10 minutes.

3. Cover with a towel and let rest, prepare the tomato sauce in the meantime.

Tomato Sauce
1. In a pot add a good amount of extra virgin olive oil, add the garlic and the basil, add the tomato and put on medium high heat, simmer, once start simmering, cook for 10 minutes and take off the heat. Cool down and season to taste.

2. Take the pasta dough, it can be worked well with a roller or a pasta machine, fettuccine should be about 2.5 cm wide and 0.3 mm thick.

3. Cook in boiling salty water and toss in tomato sauce. Sprinkle with a good handful of parmesan and basil.

Serves 4

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Hardinera, a meatloaf dish

noemi — Sun, 06 May 2012 15:34:58 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Hardinera is a popular meatloaf dish that originated in Lucban, Quezon Province. This dish is quite unique because it uses diced pork instead of ground pork and cooked in an oval pan commonly used for leche flan . Another thing is it is not baked in an oven, like most meat loaves and is steamed. The Hardinera may be similar to the embutido though. There is garnishing of hard-boiled eggs and bell pepper strips and pineapple slices placed in the bottom of the pan. After cooking and cooling , the pan is inverted onto a serving platter forming a colorful topping.

The Hardinera is a special dish often served during town fiestas in the month of May. Lucban is known to prepare Hardinera for their fiestas. Here is a recipe shared by the Maya Kitchen to make your get-togethers quite special.

4 tablespoons margarine or butter
4 segments garlic, minced
1 piece large onion, diced
½ teaspoon pepper
1 kilo pork, boiled and cubed
¼ kilo chicken liver, cooked and cubed
4 pieces hotdog, cubed
1 piece chorizo de bilbao , cubed
1 cup tomato sauce
1 cup grated cheese
½ cup raisins
2 cups drained pineapple tidbits
1 cup diced sweet pickles
2 cups broth
1 cup breadcrumbs
1 cup MAYA All-Purpose Flour
1 piece hard-boiled egg, sliced
1 piece medium red bell pepper, cut into strips

Directions

1. Line six leche flan molders with banana leaves or foil. Set aside.

2. Heat butter in a saucepan then sauté garlic and onions. Add pepper, pork, chicken liver, hotdogs, chorizo, tomato sauce, cheese, raisins, pineapple, pickles and broth.

3. Bring to a boil and lower heat and simmer for 20 minutes. Add breadcrumbs and flour to thicken. Remove from fire.

4. In prepared molders arrange decoratively at the bottom of the pan the sliced egg and bell pepper.

5. Divide the cooked mixture into s prepared pans/molders.

6. Cover with aluminum or banana leaves then bake in a preheated 375ºF/191°C or steam for 30 to 40 minutes.

7. Cool then invert on a serving platter.

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Roast Guava Chicken

noemi — Wed, 02 May 2012 09:40:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.The month of May is a month to celebrate What with fiestas, Santacruzan, Mother’s Day all in one month. What to prepare for those occasion. Maya Kitchen (yes my favorite cooking school since I learned to ice a cake there twenty some years ago) is sharing some recipes for you to cook on these special dates.

Do you know that you can stuff Roast Chicken with guava? Well here it goes.

Ingredients

1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded

Filling:
3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste
Gravy:
¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste

Directions:

1. Preheat oven to 400ºF/205°C.

2. Season and rub the chicken with bouillon and guava pureé. Set aside.

3. Prepare Filling: Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes. Season with salt and pepper. Cool.

4. Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.

5. Prepare Gravy: Melt butter in a saucepan then add in flour, stir until well blended. Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com. ——————

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Cassava Cake Recipe (for US bought ingredients)

noemi — Tue, 01 May 2012 14:23:56 +0000

Dear readers,

Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

(I usually use the whole can of condensed milk and buy another one so I can put more condensed milk at the top to my taste.)

Another Cassava Cake Recipe

2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar
2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter

Procedure:
1. Mix them together and bake it in a greased pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:
1 can condensed milk
1 bottle of string macapuno.
Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

Updated

Dolores graciously shared her own version:

2 pkg. of grated cassava
1/2 pkg. of sweetened shredded coconut
1 can of condensed milk
1 can of coconut cream
1 can of coconut juice, 4 eggs
and 2 tbsp. of vanilla extract (optional).

You can substitute the syrup flavor to almond extract or whatever your heart desires.

Mix all ingredients then pour mix on a large square pan or 2 small ones.

Bake for 1/2 hour at 375 degrees then to 350 degrees to 20 more minutes until mixture is firm and light brown on the side.
Take it out of the oven to cool down and cut them in serving squares.

My mom suggested grated cheese on top which is optional and it is yummy!!! Okay, there goes all my secret.

——————

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Quick & easy recipe: Creamy Carbonara in an Instant

noemi — Sun, 29 Apr 2012 04:25:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote. The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese. There is another way to cook Spaghetti Carbonara using processed foods at the grocery. This is really handy when you suddenly have guests that arrive or you are a beginner in cooking. The canned goods comprise of canned mushroom soup, cream, ham, bacon and fetuccine noodles. You are also assured that the taste will come out a best seller. Try this next time when you have surprise guests. Here is the creamy carbonara recipe:

Ingredients

2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping

Preparation

1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.

2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest for the sauce.

3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.

4. Add the 2 cans of creamed mushroom soup with 2 cans of water.

5. Add the cream. Mix well.

6. Season with nutmeg and pepper.

7. If the bacon or ham you bought was too salty that it made the sauce salty as well, just mix in additional cream to neutralize the salty taste.

8. Serve the sauce and noodles separately. Top with bacon bits.

Serves 15-20 persons

I like that my readers appreciate my recipe.——————

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Beef Morcon

noemi — Wed, 25 Apr 2012 13:16:55 +0000

Dear readers,

Morcon involves a lot of labor of love that it is usually prepared for family gatherings, special occasions like noche buena, New Year festivities or even Christening. Filipino Morcon is actually “stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal.” Looks complicated, right? I added a video demo below the instructions so you can have an overview before cooking. It is best to prepare all the ingredients a day before so that on the actual day of cooking, all you do is mix the ingredients.

Ingredients

for the beef roll filling

1 kilo beef flank, (have the butcher slice 1/4 inch and divided evenly into 3 square slices)
Kalamansi and 2 tablespoons soy sauce to marinate the beef

5 pieces of sausage (substitute with chorizo de bilbao)
1/4 kilo of minced beef liver (leave some for the sauce)
200 grams bacon
3 hard boiled eggs, sliced
2 sweet pickles, cut into half, diagonally
1 medium carrot, sliced lengthwise in 4 slices
100 grams queso de bola (or cheddar cheese) in strips
Thread for tying
flour for dredging rolled beef

For the casserole/sauce:

olive oil for frying
bacon fat for added flavor
3 cloves of garlic
1 onion chopped
2 cups of tomato sauce
1 cup of water
1/2 cup grated cheddar or 1/4 cup queso de bola cheese
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 teaspoon soy sauce
parsely and olives for decoration

Procedure

If you have no idea how morcon is prepared, see the embedded video below.

1. Prepare the 3 beef slices in your working area at the kitchen .You can flatten by hitting it gently with the aid of a rolling pin.

2. Marinate the beef slices with kalamansi juice and soy sauce overnight. Prepare the rest of the ingredients so it is easy to cook the next day.

3. Lay out filling on the sliced beef: cheese strips, sliced eggs, bacon, carrot, pickles, sausage and some of the ground liver (leave some for the sauce). Arrange evenly.

4. Gently roll the beef making sure all fillings are intact.

5. Tie with a string (see video demo below) Set aside.

6. In a casserole, saute garlic and onions using bacon fat for added flavor.

7. Lightly dredge the rolled beef with flour.

8. Fry the rolled beef until brown in all sides. Remove when done and Transfer to a bigger casserole where you are going to simmer the beef with sauce.

9. When rolled beef are in casserole, add tomato sauce, remaining liver, grated cheese, water, pepper, soy sauce and bay leaf. (If you use chorizo bilbao and queso de bola, the sauce may tend to be salty so adjust )

10. Braise over low heat until the beef becomes tender (estimated 2 hours ) and sauce has reduced. Beef will remain moist if one braise it long under slow fire. Cool. Remove strings when cool.

11. Slice into half an inch slices. Serve on a platter with the sauce cooked in the casserole. Garnish with parsley and olives.

Video on how to prepare morcon——————

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Two recipes: Juicy Pork Chop Inihaw and Smoked Lumpiang Shanghai

noemi — Fri, 20 Apr 2012 15:40:32 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.I love cooking with Lea Perrins worcestershire sauce and Heinz Catsup. I just discovered the greatness of Heinz Catsup recently when I was invited by Tess Laurente to Maya Kitchen. My love for Heinz Catsup came about when I got introduced to Pork Spareribs with Paprika Tomato Sauce. It was such a hit on the dinner table that it is a mainstay in her our list of frequently cooked dishes. Even as a condiment , I like the perfect balance of sweetness and sourness with a touch of tanginess that is unique to Heinz.

I used to be hesitant in endorsing brands but I found out that it can lead me to better tasting products. Why shouldn’t I share the glory to my readers?

I once wrote about Lea & Perrins Worcestershire sauce as a childhood memory in Cebu. When I first shared Lea & Perrins Worcestershire in Twitter, I was amazed at the reaction from two followers. My two friends actually bring Lea & Perrins tuck in their bag or in the car trunk whenever they dine in restaurants just in case they don’t serve it. After seeing those anecdotes, I stopped being squeamish about sharing brands.

I am proud to share two recipes from Lea and Perrins and Heinz Catsup. These recipes are old favorites and a little variation maybe something that will interest you.

Take a look at the Juicy Pork Chop Inihaw and Smoked Lumpiang Shanghai recipes.

Juicy Pork Chop Inihaw

Preparation time: 1 hour; Cooking time:15 minutes; Serves: 5

Ingredients

5 pcs pork chop
1 Tbsp garlic, crushed
1/2 tsp whole black peppercorn, crushed
1 Tbsp brown sugar
5 Tbsp Lea & Perrins Worcestershire Sauce
10 Tbsp Heinz Tomato Ketchup
10 Tbsp pineapple Juice
1/2 tsp salt

Procedure

1. Marinate pork chops in garlic, crushed black pepper corn, brown sugar, Lea & Perrins Worcestershire Sauce, Heinz Tomato Ketchup, pineapple juice and salt for an hour in the refrigerator.

2. Charbroil till done. Serve with freshly cooked garlic rice and Heinz Tomato Ketchup.

Smoked Lumpiang Shanghai

This is so good with the flavors of smoked bangus and wansoy.

Preparation time: 30 minutes; Cooking time: 30 minutes; Serves: 4-6

Ingredients

2 pcs tinapang bangus, finely shredded
2 medium-sized onions chopped finely
2 Tbsp Lea & Perrins Worcestershire Sauce
1 small bar quick melt cheese, cut into small cubes
1 bunch wansoy, finely chopped
1 pc mango, half-ripe, finely diced
salt and freshly ground black pepper to taste
lumpia wrappers
1 egg white

Procedure

1. Mix first 6 ingredients in a bowl.

2. Place a few tablespoons of mixture into lumpia wrappers and roll.

3. Use egg white as glue for wrapper ends when rolling.

4. Deep fry till golden brown.

Serve with Heinz Tomato Ketchup.

About Heinz Ketchup

Heinz Tomato Ketchup is grown, not made. The brand follows the Seed-to-Table process that demands utmost care and quality control from seeding, growing, processing and delivery of the finished product. It contains no modified starch, no artificial color and flavouring.

Introduced by HenryJohn Heinz in 1876, Heinz Tomato Ketchup has more than 140 years of tomato ketchup making tradition and is now sold in more than 90 countries worldwide. Make sure your family gets only that ‘perfect blend, perfect taste’ that only Heinz Tomato Ketchup can give.

To know more about Heinz Tomato Ketchup, log on to www.heinz.com

——————

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Refrigerator Cake or Ice-box Cake

noemi — Thu, 19 Apr 2012 05:30:39 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.
Refrigerator Cake is the first “cake” that my daughters baked. It requires almost no cooking except for heating in a saucepan. The use of fruit cocktail makes it even more attractive to look at. The Refrigerator cake is also such a winning dessert that any kid would be proud to show off to their friends. Let your kid, niece or nephew try this out. Or even you, still a kid at heart.

Ingredients

1 No. 2 can fruit cocktail
3 dozen or more Lady Fingers
1 No. 2 can Peaches , sliced
2 cups evaporated milk
1 condensed milk
4 egg yolks
2 tablespoons flour
1/2 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla

Procedure

1. Beat eggs, sugar, butter, flour
2. Put condensed milk then evaporated milk on the mixture in number 1. Mix well.
3. Heat mixture in low fire.
4. Stir until a light paste is formed. Remove from heat, cool. When cooled, add butter and vanilla.
5. Put layers of lady finger on the bottom of a pyrex pan.
6. Cover the lady fingers with milk mixture from number 4.
7. Add fruit cocktail on top of the milk mixture
8. Continue layering until you reach the top of the pyrex dish.
9. Top with Peaches.
10. Allow to set by refrigerating for 8 hours.

——————

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Saba & Sago Minatamins Crushed Ice Dessert

noemi — Wed, 18 Apr 2012 10:03:35 +0000

Dear readers,

What do you need?

6 pieces firm saba (not soggy)

1/4 cup brown sugar
1/4 palm sugar or (panocha)
1 tablespoon honey

1 cup sago
Evaporated milk
Crushed ice.

Cooking the sago

1. Soak sago pearls in water for 30 mins.
2. Boil water in a saucepan and add the sago.
3. Boil the sago cook for about 5 minutes.
4. Cover the saucepan with a lid and let stand for 30 minutes.
5. Run cold running water on the sagos to cool the sago and keep the sago from being overcooked.
6. Drain the sago in a colander.

Cooking the saba

1. slice the bananas into 4 parts

2. Boil the saba bananas in sugar and 1 cup water.

3. Cool when cooked.

4. Add saba into a bowl.

5. Add sago.

6. Add crushed ice and milk.——————

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How to make Ice Scramble

noemi — Tue, 17 Apr 2012 08:10:12 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.
It was not long ago when it was safe to buy Ice Scramble from vendors. Those were the days when water was much cleaner, without risk of Hepatitis A infection. These days, once can easily buy Ice Scramble at the Philippine malls but for those who reminisce this good ole street food treat, you can prepare one at home. One just needs to know the classic Ice Scramble base, and choose your favorite topping.

Classic Ice Scramble base:

1 cup Evaporated milk
1 tablespoon sugar
1/2 teaspoon banana flavoring (adjust to desired taste)
few drops of red liquid coloring to get the right shade of pink color

3 cups crushed ice

toppings:
2 Tablespoons milk powder
Chocolate syrup
2 tablespoons rice krispies (optional)

Mix the ingredients of the base and add on to crushed ice. The actual proportion of ice to the ice scramble base might vary so adjust as desired. Mix well and keep in an insulated container. Fill a cup with the mixed crushed ice base. Add milk powder and chocolate syrup and top with rice crispies or any desired topping.

There you go. Such a refreshing treat during warm weather. I think this is our very own version of the smoothie, our Pinoy Smoothie.

I saw another site that has an Ice Scramble recipe but it veers away from the old-school Iskrambol but you might also want to try it out

CHOCO ICE SCRAMBLE

Ingredients:

1 cup Alaska Evaporada
1/2 cup instant chocolate powder
3 tablespoons sugar
1 cup water
1 pc banana, chopped (optional)
3 cups crushed ice

Procedure:

Place all ingredients in a blender and process until smooth.

Place in serving glasses and top with a swirl of Alaska Condensada if desired.
——————

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