Pinoysrecipes

Shrimp Toast

noreply@blogger.com (Anonymous) — Sun, 20 Jan 2013 06:35:00 +0000

Ingredients:

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

How to Cook:

Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife.
Gently press shrimp with fingers to flatten.
Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.
Serve and Enjoy.

Cashew Chicken

noreply@blogger.com (Anonymous) — Sun, 20 Jan 2013 06:27:00 +0000

Ingredients:

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tbsp. Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tbsp. Salad oil
1 pack Cashew nuts (about 4−oz)

How to Cook:

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbsp. of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.
Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Rice with Coconut milk and Corn

noreply@blogger.com (Anonymous) — Mon, 07 Jan 2013 11:52:00 +0000

Ingredients:

1/2 cup mochi rice, (malagkit)
5 cup coconut milk
1 cup young cork kernels
sugar,To Taste
1 tsp salt
1 cup coconut cream (first
1 extract from coconut),Grated

How to Cook:

Boil the washed mochi rice in coconut milk until half done. Add corn, sugar and salt; continue cooking, stirring occasionally until rice and corn are cooked.
Add coconut cream, or use it to top each serving.
Share and Enjoy..

Dady's Fried Chicken

noreply@blogger.com (Anonymous) — Fri, 07 Dec 2012 14:36:00 +0000

Ingredients:

1 cup soy sauce
1 tsp. sesame oil
1 juice of one lemon
2 tsp. ginger,sliced thin and 1 lightly, smashed
1/2 head garlic,peeled and 1 minced
1 sm bunch parsley,chopped fine
1/4 cup fresh rosemary,chopped
1/2 tsp. pepper
1 chicken cut in pieces
1 skinned,washed and dried 1 thoroughly

How to Cook:

Mix soy sauce, sesame oil, lemon juice, ginger, garlic, parsley, rosemary and pepper.
Place chicken in marinade using shallow bowl or plastic bag and turn the chicken to insure it is coated.
Marinate chicken overnight, turning several times.
Remove the chicken from the marinade and wipe lightly to remove herbs, ginger and garlic.
Heat approximately 1/8" to 1/4" of oil on high. Fry 8 minutes to a side to achieve a crispy brown layer.
Lower fire to medium and continue frying for another 20 to 30 minutes keeping close attention to avoid blackening or burning.
Serve and Enjoy.

Inihaw na Bangus (Roasted Milk Fish)

noreply@blogger.com (Anonymous) — Fri, 07 Dec 2012 14:28:00 +0000

Ingredients:

1 whole bangus (about 2 lbs) -or white,fish, dressed
2 sl lemon
1 1/2 t salt
1/8 t pepper
1/2 cup tomatoes,chopped
1/4 cup onions,chopped
2 green onions,chopped

How to Cook:

With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and out with lemon slices, sprinkle with saltand pepper.
Mix tomatoes, onions and green onions. Stuff fish with the mixture through its back opening. Wrap in foil and grill over live coals untit done. (about 15 minutes on each side).
Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.

Easy Eggplant in Coconut milk

noreply@blogger.com (Anonymous) — Wed, 05 Dec 2012 03:54:00 +0000

Try this easy dish at home. It is one of the unique way of how to cook eggplant to have a tasty flavor.

Ingredients:

1 onion
1 c coconut cream
1 salt and pepper,
1 talong- eggplants

How to Cook:

Roast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes.
Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavors.

Healthy Fresh Lumpia

noreply@blogger.com (Anonymous) — Wed, 05 Dec 2012 03:44:00 +0000

Ingredients:

1 lb ground pork,browned and fat draine,
1/2 lb shrimp,shelled
3 firm tofu,fried and cut into cubes
1 lg onion,sliced
3 cloves garlic,crushed
1 lb turnips,cut into strips
1 lb potatoes,cut into cubes
2 lb pole beans,cleaned and cut crosswise
1 bn lettuce (not iceberg)
2 tsp. soy sauce
4 tsp. vegetable oil
salt and pepper
2 tsp. fish sauce (patis),optional
2 tsp. accent salt,optional
1 lumpia wrappers

How to Cook:

For the stock, boil the shrimp shells in 1 1/2 cups water. Saute the garlic, onions, ground port, shrimp, and tofu. Add the potatoes and 1/2 cup stock.
Cook for 10 minutes, stirring constantly. Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
Continue to stir and cook for 5 more minutes. Drain and save the broth for the dipping sauce.
Allow the mixture to cool. Separate the lumpia wrappers carefully. Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit - this is the top of the roll. Use 2 tbsp. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper.
Close the bottom end of the roll by folding it and securing it with a little water. Wrap each roll with wax paper.
Makes 2 dozen, depending on size of roll. Spread garlic sauce (below) liberally over lumpia.

Filipino Breakfast Steaks

noreply@blogger.com (Anonymous) — Mon, 26 Nov 2012 04:28:00 +0000

Ingredients:

2 1/4 lb sirloin,sliced 1/8 to 1/4
1 inch thick
1 1/2 T salt
2 tsp. brown sugar
1 tbsp. garlic -- finely,Chopped
1/2 tsp. black pepper,Cracked

How to Cook:

Combine salt, sugar, garlic, and black pepper. Spread rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight.
Sun dry a couple of hours before cooking in smoker to medium or medium well.
Serving Suggestions: Serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chilli, and a little vinegar (or lemon juice).
For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.

Banana Peanut Salad

noreply@blogger.com (Anonymous) — Mon, 26 Nov 2012 04:13:00 +0000

Ingredients:

16 ripe medium-sized bananas
16 T peanuts,Chopped
1 mayonnaise
1 lettuce

How to Cook:

Slice crosswise and thin 2 bananas for each individual serving and mix with two tablespoons chopped peanuts. Add mayonnaise, mix lightly with a fork and arrange on lettuce leaves before serving.

Manila's Pork Adobo

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2012 10:07:00 +0000

Ingredients:

4 lb pork roast,trimmed of
1 bone and fat,cubed
1 c vinegar
1/4 c soy sauce
4 cloves garlic,crushed
2 t sugar
1 t salt
1/2 t pepper,Freshly Ground

How to Cook:

In bowl, combine pork, vinegar, soy sauce, garlic, sugar, salt and pepper; marinate 30 minutes.
Transfer to heavy bottomed skillet;bring to a boil; reduce heat, simmer 3 1/2 to 4 hours or until liquid's almost evaporated.
Serve with steamed rice

Beef Short Ribs Adobo With Spinach

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2012 09:53:00 +0000

Ingredients:

4 lb beef short ribs,trimmed
3/4 cup white vinegar
1 1/2 cup water
3 tsp. light soy sauce
6 garlic cloves,peeled
2 shallots,chopped
1 tbsp. black pepper,Coarsely Ground
1/2 tsp. salt
2 bay leaves
2 tsp. vegetable oil
2 bundle fresh spinach,blanched

How to Cook:

Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached.
Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil.
Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef untilevenly seared.
Pour sauce over beef.

Ginataang Puso ng Saging (Banana Blossoms)

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2012 09:44:00 +0000

Ingredients:

2 banana blossoms (i just used
1 the ones in the can,10 oz
1 drained)
1 c pure coconut milk
2 T vinegar (if using 5% acidity
1 vinegar,try 1:1
1 vinegar/water)
1/4 c tomatoes,Sliced
1/4 c onion,Sliced
2 cloves garlic,crushed
1 T veg oil
2 red chilli,Dried
1 salt and pepper,To Taste

How to Cook:

If using fresh pusong saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice.
Rinse in water and squeeze dry. Set aside.
If using canned pusong saging: drain, rinse then drain again. Slice thin crosswise. Set aside.
Heat oil in skillet, if using dried red chilli, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic.
Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes.
Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boilwithout stirring.
Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender.
Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavors.

Ginisang Ampalaya

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2012 09:28:00 +0000

Ingredients:

1/2 lb ampalaya (bitter melon or 1 bitter gourd)
1 tsp. salt (or),To Taste
1 scallion
2 medium-sized onions
4 tsp. veg oil
6 cloves garlic,minced
3 small tomatoes,chopped
3 lg eggs,lightly beaten

How to Cook:

Trim away the two pointed ends of the ampalaya and cut them in half lengthwise.
Remove the pale, seeded section with a spoon and discard
it.
Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl.
Put the ampalaya strips into this bowl and set aside for 2 hours.
Drain the ampalaya and rinse the strips under running water. Drain again and pat dry.
Cut the scallion into 2 inch lengths and then cut each section lengthwise into thin strips.
Peel the onions and cut them in half lengthwise; then slice them into fine half rings.
Heat the oil in a skillet over a medium flame. When hot, put in the garlic, fry until garlic is light brown. Add the onions. Stir and fry for 2 minutes.
Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beated eggs and the salt.
Stir and cook as you would scrambled eggs until eggs have reached a consistency you like.
Remove from heat, add scallion strips and serve.

Easy Adobong Isda

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2012 09:13:00 +0000

Ingredients:

2 lb hito (catfish) dressed (or pickerel,or trout)
4 cloves garlic,crushed
1/3 c vinegar
1/4 c water
1 T salt
1/4 t pepper
1 laurel leaf
3 tsp. cooking oil

How to Cook:

Put fish in porcelain or Teflon skillet. Combine the rest of ingredients except cooking oil, and pour over the fish.
Over medium heat, bring to a boil. Cover, lower heat and simmer for about 10 minutes turning fish once.
Transfer fish to a dish. Let sauce in skillet simmer until reduced. Transfer to a small bowl and set aside.
Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it.

Adobo Pork Chop

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2012 09:00:00 +0000

Ingredients:

8 pork chops -- 1/2 thick
2 cloves garlic, smashed and 1 chopped
1 T onion, Chopped
1 juice of one lemon
1/4 c soy sauce

How to Cook:

Adobo can be made with pork or chicken or a mixture of the two.
Most home cooks use pork butt cut into bite-sized chunks and stewed. I like to use pork chops because they are more tender and cook quickly.
He leaves out the traditional bay leaf and peppercorn and substitutes lemon juice for vinegar.
Pour just enough cooking oil into a large skillet to coat the bottom.
Heat the oil and sear the pork chops, approximately 3 minutes per side.
Add garlic and brown lightly. Add onions, lemon juice, garlic and soy sauce, turn heat down and cover. Simmer for 5 minutes.
Reduce the sauce as much as you like. Nick likes his adobo dry; others like it with plenty of sauce to go with their rice.

Cajun Chicken Wings

noreply@blogger.com (Anonymous) — Thu, 22 Nov 2012 14:12:00 +0000

Ingredients:

12 Chicken wings, tips removed
5 Bay leaves, crumbled into bits
3/4 teaspoon of Caraway seeds
1/2 to 3/4 tsp. of cayenne pepper
3/4 teaspoon of ground cumin
3/4 teaspoon of ground coriander
4 Garlic cloves, chopped finely
1 1/2 teaspoons of dry mustard
2 teaspoons paprika, preferably
3/4 teaspoon of Dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice

How to Cook:

Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees.
Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.
Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.
Takes about an hour to prepare.
Serve and Enjoy..

Sarciadong Isda

noreply@blogger.com (Anonymous) — Sun, 11 Nov 2012 09:25:00 +0000

Ingredients:

2 lbs Tilapia, cleaned
3 pieces medium-sized tomatoes, diced
3 pieces medium-sized onions, diced
1 3/4 cups water
1/2 teaspoon ground black pepper
1/2 cup green onions, chopped (optional)
2 teaspoons garlic, minced
3 pieces raw eggs, beaten
2 tablespoons fish sauce
Cooking oil for frying

How to Cook:

Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.
Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.
Using a clean pan, heat about 2 teaspoons of cooking oil then sauté the garlic, onions, and tomatoes.
Add the fish sauce and ground black pepper then stir. Put-in the chopped green onions and water then bring to a boil.
Add the fried fish and simmer for 3 to 5 minutes. Pour the beaten eggs on the pan.
Ensure that it is distributed evenly.
Once the eggs curdles or coagulates, you may start stirring the mixture.
Simmer for another 2 minutes than transfer to a serving plate.
Serve and enjoy

Grilled Milk Fish (Fillipino Style)

noreply@blogger.com (Anonymous) — Sun, 11 Nov 2012 09:05:00 +0000

Ingredients:

1 pcs. of whole Milkfish
Green chili pepper, usually used in sinigang
Tomatoes
Onions
Salt
Pepper Salt
Vegetable Oil
1 small pack of maggi magic sarap

How to Cook:

Mix altogether the tomatoes, onions, long green pepper, salt and pepper and set aside.

Prep the fish by slicing the one side deep into the other but without going all the way through.

Put the stuffing in spreading evenly. Press down a bit to flatten, making sure the stuffing stays inside.

Prepare and heat up the grill: using a tong, dip a paper towel in vegetable oil and scrub the grill. Be careful of flare-ups.

Sprinkle salt and pepper on the fish and put it on the grill. Cook each side for 15 - 20 minutes.

Serve with a side of spicy vinegar, soy sauce, garlic, chili and dash of sugar mixture.

Quick and Hot Cranberry Tea

noreply@blogger.com (Anonymous) — Sun, 11 Nov 2012 08:54:00 +0000

Follow the procedure:

Ingredients:

3 quarts of water
Bring to a boil. Add: 3 family size tea bags (or 9 sm.)
1 tablespoon of whole cloves
1 cinnamon stick
Cover and steep 30 minutes.

Add:

2 cups of sugar
2 cups of orange juice
3 cups of cranberry juice
3 drops of red food color
Strain spices. Refrigerate leftover tea.

Great Dark Fruit Cake

noreply@blogger.com (Anonymous) — Thu, 08 Nov 2012 04:39:00 +0000

Ingredients:

1 cup of currants
3 cups of light or dark raisins
1/2 cup of dried preserved orange peel
1/2 cup of diced preserved lemon peel
1 1/2 cup of diced preserved citron
1 cup of halved candied cherries
1 cup of diced preserved pineapple
1 cup of pecan halves
1 cup of blanched almonds, cut lengthwise
1 teaspoon of nutmeg
1 1/2 teaspoon of cinnamon
1 1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of shortening, softened
6 eggs, separated
1/2 square of unsweetened chocolate, melted
1/4 cup of fresh, frozen or canned lemon juice
1/4 cup of orange juice
2 cups of sifted all purpose flour

How to Cook:

Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan.
Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants,raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda.
In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy.
Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices.
When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture.
Turn into tube pan. Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean.
Cool completely in pan; remove paper; store to mellow. Try and Enjoy

Pistachio Cake

noreply@blogger.com (Anonymous) — Thu, 08 Nov 2012 04:34:00 +0000

Ingredients:

1 pkg. of white Duncan Hines cake mix
3 eggs
1 cup of Wesson oil
1 cup of 7-Up
2 oz. of chopped walnut tidbits
2 packs. of Royal Pistachio pudding mix

Mix cake and 1 package pudding together. Bake in Bundt pan at 350 degrees for 40 to 45minutes, don't over bake. Cool cake before tipping upside down.

For the frosting:

1 pkg. of pistachio pudding
1/2 pint of whipping cream
1 cup of milk

Mix together and frost cake. Add cut cherries (red and green) to make wreaths on top of cake.

Ginger Bread

noreply@blogger.com (Anonymous) — Mon, 05 Nov 2012 03:35:00 +0000

Ingredients:

2 eggs
3/4 cup of brown sugar
3/4 cup of molasses
3/4 cup of melted shortening
2 1/2 cups of flour
2 teaspoons of soda
2 teaspoons of ginger
1 1/2 teaspoons of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of nutmeg
1/2 teaspoon of baking powder
1 cup of boiling water

How to Cook:

Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices,soda, and baking powder.
Add to creamed mixture. Finally add the boiling water. Beat well.
Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.

Fruit Tea

noreply@blogger.com (Anonymous) — Mon, 05 Nov 2012 03:12:00 +0000

Ingredients:

2 quarts of cranberry juice
1 - 46 oz. can of frozen lemonade concentrate, thawed & undiluted
2 cups of apple juice
1 cup of orange juice
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger

Procedure:

Pour first 5 ingredients into a 30-cup electric percolator. Place cinnamon, nutmeg and ginger in basket.
Perk and let stand 1 hour. Serve hot. Yield: 1 gallon.

Fruit Cocktail Cake for your Christmas

noreply@blogger.com (Anonymous) — Sat, 03 Nov 2012 14:26:00 +0000

Ingredients:

2 cups of flour
2 cups of sugar
2 teaspoons of baking soda
1 teaspoon of salt
1 lg. (3 1/2 c.) can of fruit cocktail
2 beaten eggs

For Toppings:

1 cup of brown sugar
1 cup of nuts

How to Cook:

Mix all together, then sprinkle with topping. Bake at 350 degrees for approximately 1
hour.

Christmas Snowballs Cookies

noreply@blogger.com (Anonymous) — Sat, 03 Nov 2012 14:18:00 +0000

Ingredients:

1/2 lb. of butter
1/2 cup of superfine sugar
1 cup of pecans, chopped fine
3 cups of cake flour

How to Cook:

Mix all ingredients. Form into small balls with your hands. Bake on cookie sheet about 20 minutes at 350 degrees (they should bake all the way through without burning).
Roll in powdered sugar while still warm.