William's Filipino Recipes

William's Filipino Recipe 13:Pineapple Macaroni Salad

noreply@blogger.com (George) — Wed, 10 Sep 2008 09:48:00 +0000

Pineapple Macaroni Salad

1 small box salad macaroni, cooked as directed
1 can pineapple tidbits
1 cup fruit cocktail
1/4 cup sweet pickle relish
1/4 cup grated cheese
1/2 cup chopped nuts
2/3 cup mayonnaise
1 1/2 teaspoons salt
1 teaspoon pepper
Red pepper slices

How to cook:
1. Arrange red pepper slices at the bottom of the mold.
2. Combine the rest of the ingredients and transfer into the mold.
3. Chill.
4. Unmold in a platter and garnish as desired.

Yield: 8 - 10 servings

William's Filipino Recipe 12: Medley Salad

noreply@blogger.com (George) — Wed, 10 Sep 2008 09:36:00 +0000

Medley Salad

Ingredients:
2 cups white beans (habichuelas), cooked
2 cups sliced carrots, cooked
1 cup cheese, cut into strips
3 hard-cooked eggs, quartered
1 head lettuce, washed and chilled
1/2 cup mayonnaise

How to cook:
1. Arrange beans, carrots, cheese and eggs on a bed of lettuce.
2.Garnish with the radish roses.
3. Chill.
4. Serve with mayonnaise.

Yield: 6 servings

William's Filipino Recipe 12: Creamy Cheese Potatoes

noreply@blogger.com (George) — Tue, 09 Sep 2008 06:28:00 +0000

Creamy Cheese Potatoes

Ingredients:
1 1/4 cup non fat milk
1-8 oz. package creame cheese, softened
1 tablespoon snipped chives
1 tablespoon minced onion 1/4 teaspon salt
4 cups cubed, cooked potatoes
paprika

How to cook:
1. In meduim sized sauce pan, over low heat, blend milk into cream cheese.
2. Stir chives, onion and salt.
3. Add cubed potatoes, stir carefully to coat.Turn potato-cheese mixture into 1 1/2 quart casserole, sprinkled with paprika.
4. Bake in moderate oven (350 F) for 30 minutes.
5. Cook in sauce pan over a low heat till heated through. Serve immediately.

Yield: 5-6 servings

William's Filipino Recipe 11: Scalloped Eggs

noreply@blogger.com (George) — Tue, 09 Sep 2008 05:56:00 +0000

Scalloped Eggs
Ingredients:
6 hard-cooked eggs
1 cup bread crumbs
3 tablespoon butter
Salt
Milk or cream

How to cook:
1. Oil a baking dish and place it a layer of crumbs, then a layer of sliced of hard-cooked eggs.
2. Dot with bits of butter, sprinkle with salt, and another layer of crumbs.
3. Repeat in this order until the dish in full, having a layer of buttered crumbs on the top.
4. Pour cream or milk over the whole until it comes about halfway to the top of the dish.
5. Brown in moderate to hot oven (350 to 400 F).

Yield: 6 servings

William's Filipino Recipe 10: Broiled Eggplant

noreply@blogger.com (George) — Tue, 09 Sep 2008 05:38:00 +0000

Broiled Eggplant

Ingredients:
6 big eggplants
2 large tomatoes Juice from
6 meduim kalamansi (citrus fruit)
1/2 teaspoon garlic, macerated
1 cup onions, chopped
1 tablespoon salt
Dash of pepper

How to cook:
1. Broil eggplant over live coils. When done, remove skin and place on a platter.
2. Combine kalamansi (citrus juice) juice, garlic, onions, salt and pepper.
3. Pour over eggplants. Garnish with sliced tomatoes.

Yield: 6 servings

William's Filipino Recipe 9: Cheese Puffs

noreply@blogger.com (George) — Tue, 09 Sep 2008 05:26:00 +0000

Cheese Puffs

Ingredients:
1 cup cheese, grated
1/4 cup bread crumbs
1 egg, separated
4 tablespoon sugar

How to cook:
1. Combine cheese, bread crumbs, egg yolks and seasonings.
2. Fold in stiffly beaten egg white.
3. Shaped into balls about 3/4 inch in diameter.
4. Roll in fine bread crumbs.
5. Fry in deep hot pan until brown.
6. Drain off excess fat in absorbent paper.

Yield: 2 - 3 dozen puffs

William's Filipino Recipe 8: Vegemeat Spaghetti

noreply@blogger.com (George) — Mon, 13 Aug 2007 10:18:00 +0000

Filipino Recipe 8: Vegemeat Spaghetti

1/2 cup butter
1/3 cup finely chopped onions
2 garlic cloves, chopped
4 cups vegemeat, sliced and lightly fried
3 tablespoons kalamansi juice
1 tablespoon chopped kinchay
2 teaspoons kalamansi peel
1/4 teaspoon black pepper
1 box (8 ounces) spaghetti
1 cup grated cheese
6 kalamansi halves

Heat 3 tablespoons butter in a pan. Saute onion and garlic until tender.
Add kalamansi juice, kinchay, kalamansi peel, pepper, bay leaf and 2 cups water; simmer until liquid is reduced to about 1 cup.
Remove bay leaf. Stir in vegemeat and heat thoroughly.
Add remaining butter; stir until melted.
Cook spaghetti in boiling salted water until tender yet firm, about 8 to 10 minutes; drain.
Pour souce over spaghetti, sprinkle with cheese and serve with kalamansi halves or lemon wedges.
Yield: 6 to 8 servings.

William's Filipino Recipe 7: Potato Casserole

noreply@blogger.com (George) — Mon, 13 Aug 2007 10:05:00 +0000

Potato Casserole

1 cup peas
1 cup gluten, chopped
2 tablespoons onion, minced
1 tablespoon green pepper, chopped
1 tablespoon flour
Dash of pepper
2 tablespoons milk
2 tablespoons salt
1 tablesoon mayonnaise
1 cup potato, boiled and mashed

For the Sauce

1/4 cup mayonnaise
1/2 teaspoon kalamansi juice
1/4 teaspoon salt
1/4 cup catsup
2 tablespoons milk

Mix the first 5 ingredients together.
Add sauce and blend well.
Place in a casserole.
Blend together pepper, salt, milk, mayonnaise and potato.
Place on top of gluten mixture.
Bake at 375 degrees F for 25 minutes.
Yield: 4 servings.

Well, another one tasty filipino recipe! Only here in William's Filipino Recipes. Till next time! Kindly have some comments on this blog. Thanks!

William's Filipino Recipe 6: Ginataang Malunggay

noreply@blogger.com (George) — Mon, 13 Aug 2007 09:55:00 +0000

Ginataang Malunggay

1 cup coconut milk
2 segments garlic, minced
1 medium onion, sliced
1/8 teaspoon salt
6 cups malnuggay leaves
1/2 cup thick coconut milk

Put coconut milk, garlic and onion in a carajay.
Season with salt and bring to a boil for 10 minutes.
Stir constantly while boiling. Add malunggay leaves and thick coconut milk.
Cook for 5 more minutes. Serve hot.
Yield: 4 to 6 servings.

William's Filipino Recipe 5: Estofado

noreply@blogger.com (George) — Fri, 10 Aug 2007 20:13:00 +0000

Estofado

1/3kilogram gluten
4 ripe bananas (saba)
1 carrot cut in pieces
3 cloves garlic, crushed
2 onions, quartered
2 red sweet pepper, quartered
1 bay leaf
1/2 cup kalamansi juice
Salt

Fry the gluten until golden brown. Cut bananas into 1/2-inch by 2-inch pieces.
Fry until brown and set aside.
To the gluten, add onions, bay leaf and salt.
When the oil sizzles, add kalamansi juice and enough water to cover.
Let boil 5 minutes and then reduce heat.
Add carrots and quartered peppers.
Continue cooking until vegetables are done and the sauce is of desired consistency.
Serve hot.
Yield: 4 servings.

William's Filipino Recipe 4: Kare-Kare

noreply@blogger.com (George) — Fri, 10 Aug 2007 19:54:00 +0000

Kare-Kare

1 eggplant, sliced round
1 banana bud, cut fine
1 cup string beans, cut into 1/2-inch lengths
1/2 cup ground peanuts
2 tablespoons ground roasted rice
Salt to taste
Soy sauce as desired
3 tablspoons oil
2 cloves garlic, crushed
3 tablespoons chopped onions
2 medium size tomatoes, cut fine

Saute garlic, onions and tomatoes. Add salt and soy sauce.
Add the banana bud, string beans and then the eggplant.
When the vegetables are slightly cooked, add the ground peanuts and roasted rice. Bring to a boil. Don't overcook.
Salt to taste.
Yield: 6 Servings.

William's Filipino Recipe 3: Apan-Apan

noreply@blogger.com (George) — Fri, 10 Aug 2007 10:11:00 +0000

APAN-APAN

1/4 cup kalamansi juice
1/2 cup water
3 cups kangkong stems cut into 5 cms. lengths
2 tablespoons cooking oil
1 teaspoon crushed garlic
2 tablespoons onion, sliced
1/4 cup tomatoes, sliced

Mix kalamansi juice and water and heat in a saucepan. As soon as mixture boils add kangkong stems.
Cook for 7 minutes under high heat until all the liquid is absorbed. Set aside.
On the same pan, saute garlic, onion and tomatoes. Add kangkong stems and mix thoroughly. Remove from fire and serve as relish or appetizer.
Yield: 6 servings.

Yummy! This is one popular side-dish of Filipinos. Hope you enjoy the recipe!

William's Filipino Recipe 2: Bamboo Shoots & String Beans Adobo

noreply@blogger.com (George) — Fri, 10 Aug 2007 09:40:00 +0000

Bamboo Shoots and String Beans Adobo

1/2 Kilogram bamboo shoots, sliced thinly and blanched
4 cups string beans, cut into 1-inch lengths
1/2 cup vegemeat, cut fine
5 segment garlic, crushed
1 onion, chopped
1/2 cup vegetable broth
1/4 cup kalamansi juice
Salt to taste

Heat oil, saute garlic and onion
Add vegemeat
Add vegetables and stock and let simmer until vegetables are tender
Add kalamansi juice and simmer until liquid evaporates. Season with salt.
Yield: 10 to 12 servings.

William's Filipino Recipe 1: Cauliflower Soup

noreply@blogger.com (George) — Fri, 10 Aug 2007 02:30:00 +0000

Filipino Recipe 1: Cauliflower Soup

1 medium head cauliflower
2 tablespoons butter
1/2 cup onions, minced
2 tablespoons flour
4 cups vegetable stock or plain water
2 cups evaporated milk (diluted)
Salt to taste
Dash of nutmeg
Croutons

Instructions

Divide the cauliflower into two.
Chop the first half very finely and break the other half into small flowers.
Set aside.
Melt the butter in a saucepan and cook the onions until transparent but not brown.
Carefully stir in the flour and cook until bubbly.
Stir constantly.
Add the vegetable stock and continue stirring.
Add chopped cauliflower and milk.
Season with salt, pepper and dash of nutmeg.
Simmer until it thickens slightly, stirring constantly to prevent lumps.
Add the remaining cauliflower.
Cook over low heat until califlower is tender.
Heat thoroughly and serve immediately with croutons.
Yield 6 servings.

William's Filipino Recipes: Guideposts in Cooking

noreply@blogger.com (George) — Fri, 10 Aug 2007 01:46:00 +0000

For those wannabes or anyone who likes to cook, these may be useful for you. Learn it by heart and make them as part of your cooking wisdom.

Tips in Cooking Vegetables

Choose the fresh vegetables. Cheap ones are not always the best buy.
Wash vegetables thoroughly before paring or cutting.
Don't soak potatoes, kamote and other vegetables in water and then throw the water away.
Cook vegetables until tender; don't undercook or overcook.
Use just the right amount of water; too much of it is double waste.
In cooking vegetables, be sure the water is boiling before dropping the vegetables in.
Cover most of the vegetables while cooking; exceptions are the strong flavored ones such as cabbage, onions, radish, etc.
Acids such as kalamansi, kamias, etc., should be added when vegetables are almost done; if added too early, vegetables will not become tender and the green color will turn brownish-green.
Should vegetables be pared, be sure to remove the skin as thin possible.
Serve vegetables as soon as they are cooked. Don't cook vegetables long before serving time.

Guideposts in Cooking

Don't use too much oil in sauteing. Oil is better than solid fat. Among these are vegetable oils, corn oil is one of the best.
Don't overheat oil when sauteing or frying. Fire should be moderately regulated. When oil smokes a certain substance is produced that causes irritation to the mucous membrane of the gastro-intestinal tract. Avoid too much frying as much as possible.
In cooking dried beans or legumes: Wash beans very well; then add enough water, bring to a boil, remove from fire and let stand overnight or at least 3 to 4 hours. Continue boiling until beans are done. (This method lessens the length of cooking time). Beans cook faster also in soft or rain water.
Condiments and spices should be used very sparingly.

Well, there it is! May these guideposts "guide" you in your cooking explorations. Till my next post here on William's Filipino Recipes, hope you can still wait for my the next stuff.

God Bless you all!

Filipino Recipes: Units of Measurement and Conversion

noreply@blogger.com (George) — Fri, 10 Aug 2007 01:31:00 +0000

Here are the table of conversions for measurements used in our Filipino Recipes:

3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
1 ounce = 2 tablespoons fat or liquid
4 ounces = 1/2 cup
8 ounces = 1 cup
16 ounces = 1 pound
2 cups fat = 1 pound
2 cups sugar = 1 pound
2 cups = 1 pint
5/8 cups = 1/2 cup + 2 tablespoons
7/8 cups = 3/4 cup + 2 tablespoons
2 2/3 cups confectioners' sugar = 1 pound
2 1/4 cups packed brown sugar = 1 pound
4 cups sifted flour = 1 pound
1 pound butter = 2 cups
2 pints = 1 quart
1 quart = 4 cups

1 teaspoonful = 4 ml
1 tablespoonful = 15 ml
1 fl. oz. = 30 ml
1/2 grain = 32 mg.
1 grain = 65 mg.
1 Imperial pint = 20 fl. oz.
1 Imperial gall = 160 fl. oz.

The following facts would be useful for our Filipino Recipes:

Oven Temperatures

Very Low 200 degrees - 275 degrees Fahrenheit
Low 300 degrees - 325 degrees Fahrenheit
Moderate 350 degrees - 375 degrees Fahrenheit
Hot 400 degrees - 450 degrees Fahrenheit
Very hot 450 degrees - 475 degrees Fahrenheit
Broil 500 degrees - 550 degrees Fahrenheit

From time to time, you may review this figures for the preparation of our Filipino Recipes.

Filipino Recipes for the "Common Tao"

noreply@blogger.com (George) — Fri, 10 Aug 2007 00:36:00 +0000

Hello everyone!

Welcome to my humble blog!

As a Filipino citizen, I heartedly welcome all my fellow Filipinos on this blog. I created this blog for the sole purpose of sharing my ideas in cooking. I know, there are a lot of cuisines existing nowadays, not to mention the modern ones with different variations from the originals. As years passed by, it's always sad to think that the fundamental delicacies we have in our country are somehow coming to their extinction. We all know, due to the proliferation of the new generations, fashions are evolving fast, and so as with the foods we eat. People right now like fast-foods. According to many sources, there are lots of disadvantages if we stick to these over-the-counter meals. I believe we all know these things and we are just too lazy to think about it.

So I put up every effort I got to gather all my resources and post them here. This is also my little movement for my patriotism to my country, that is, show the world the filipino delicacies. The delicacy that most people have been missing all throughout the time. I hope you enjoy viewing this simple blog and may it be of great use to you all my dear Filipinos.

The Filipino recipes I'm going to present here on my blog are formatted using the conventional way, that is, the ingredients are listed first and followed by the instructions on how to prepare and cook them.

Happy viewing! Stay healthy!

Here's my favorite quote:

"The one who understands the art of properly preparing food, and who uses this knowledge, is worthy of higher commendation than those engaged in any other line of work."