Pinoy Food Recipes - Lutong Pinoy na Pinoy

Patatim

2011-12-17T04:38:00.000-08:00

Patatim’s main ingredients are similar to Adobo except that some includes Banana blossoms. To be honest, I don’t know the difference between having it and not having it. Since that ingredient is rare to find, I cooked it without it. Others use Pork Braised Legs and some are hind legs. For this particular moment, I used hind legs.

Ingredients:

3/4 cup soy sauce
1/4 cup of vinegar
2 Pork bouillon cubes
2 pcs small pork hind legs, cut into 1 1/2 inch thick
1 tbsp cornstarch

Fish sauce

5 pcs bay leaves

1 tsp ground pepper (you can also use peppercorn)

1 tbsp vegetable oil

1 whole garlic, minced

1 whole onion, minced

Cooking procedure:

1. Boil the pork hind legs, when almost tender set aside.

2. In a casserole, sauté minced garlic and onions with the oil.

3. Add fish sauce, then pork leg and the rest of the ingredients.

4. Bring to a boil and slowly simmer for half an hour or until tender.

Voila! Simple way to cook patatim.

4th Pinoy Expat Blog Awards: Best Food Blog Winner

2011-12-14T03:33:00.000-08:00

Pinoy Expat Blog Awards has recognized Pinoy Food Recipe Blog as the winner of Best Food Blog in their "Any Blogger Anywhere" Category. This is the 4th year that the officials behind this award giving bodies been recognizing blogs of Filipino Expats all over the world.

Whatever happened during the awarding night, the important thing is that this blog has been recognized and will be the starting point to make it better.

Once again, thank you.

Ginataang Sitaw with Pork (String Beans Cooked in Coconut Milk)

2011-08-30T11:11:00.000-07:00

What else can't be cooked with coconut milk? Majority of the vegetables in the Philippines can be used as an ingredient to a sumptuous meal with a coconut milk. You can also cook Pork, Chicken and seafood’s. This time, let me show you how to cook Ginataang Sitaw. If you search online, there are lots of English translations of "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...

Ingredients:

- 1/4 Kilo of Sitaw (cut at least 2 inches in length)
- 1/2 Kilo of Pork Belly or Liempo (cut into cubes)
- 1/4 Kilo of Shrimps (Shelled)
- Onions
- Garlic
- Green Chili (Chopped)
- Cooking Oil
- Ginger
- Fish Sauce, Salt and Pepper
- Shrimp Paste
- Coconut Milk (Powdered or Canned)
- 1 cup of water

Cooking Procedure:

- In a pan, pour the cooking oil, sauté' garlic and onions.
- Add the ginger. After few minutes of sautéing, pour fish sauce. There's no exact measurement of the fish sauce or salt and pepper, it depends on how you like the taste.
- After pouring the fish sauce, add shrimp paste until it's cooked, unless the shrimp paste was already cooked or sautéed'.
- Now you can add the pork and cook it until its tender.
- When pork is tender enough, add shrimps and the chopped green chili’s.
- Sauté it for a minute and pour the mixture of one cup of water and the powdered coconut milk or in can.
- Once it boiled, pour the long beans or sitaw and cook it until it's half cooked. Or you can cook it very well.

Remember, this recipe is just a guideline to cook but the outcome of your cooking will always be your decision.

Do not be scared of experimenting different ingredients.

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Chicken Binagoongan (Chicken Cooked in Shrimp Paste)

2011-08-19T06:06:00.000-07:00

I’m kind of tired of the food that we usually eat at the Dining Facility and thought of cooking Tinola. Instead, I cooked this dish that is usually cooked with Pork and is called Pork Binagoongan. This time is Chicken Binagoongan.

Here’s the recipe and how to cook this Chicken Binagoongan.

Ingredients:

1 whole chicken (cut in single portion)

1 cup of bagoong alamang (Shrimp Paste)

1 head of garlic (minced)

2 big onions (sliced)

4 tomatoes (diced)

Fish Sauce

Cooking oil

4 chili peppers (minced) or according to taste

¼ cup vinegar

4 tablespoons brown sugar

Cooking procedure: 1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.

2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.

3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Seaweeds Salad With Salted Eggs

2011-02-10T16:47:00.000-08:00

This is my first time to prepare Seaweeds salad. It's kind of an experimental on my part but I was impressed, it did turn out well.

Ingredients:

- half kilo of seaweeds

- tomatoes

- onions

- 4 salted eggs, sliced

- half cup of white vinegar

- salt and pepper to taste

Procedure:

- boil water and dip seaweeds to remove the slimy part and the saltiness. I dipped the seaweeds about 10 minutes.

- cut tomatoes, onions.

- put the seaweeds, onions, tomatoes into a salad bowl and toss it with vinegar, salt and pepper.

- lastly, top it up with the sliced salted eggs.

This is how I've done it, others may have different way to do it. Try to experiment, that is the time you will learn about cooking.

Ginisang Bunga ng Malunggay

2011-02-03T23:26:00.000-08:00

Moringa or better known in Philippines as Malunggay is famous for its leaves that is a characteristic ingredient in Tinola. Not only it has a distinct taste but have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk.

But this time, we are going to talk about Moringga Fruit or Bunga ng Malunggay. It is as simple as cooking Pinakbet, all you have to do is the following.

Ingredients:

2 handfull of Moringga Fruit

1 can of any sardines with tomatoe sauce

onions and garlic

tomatoes chopped

okra

eggplant

cabbage (optional)

fish sauce

salt and pepper to taste

water

Procedure:

- Saute' garlic and onions, then add chopped tomatoes and fish sauce.

- Add sardines and when about to boil add water.

- When boiling, add the Moringga fruit and Okra.

- After few minutes add eggplant.

Voila! How easy is that?

Crab Cooked in Coconut Milk

2010-10-07T00:52:00.000-07:00

Ginataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but this time our recipe is Ginataang Alimasag or Crab cooked in Coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 6 medium size of Crab

* Squash

* Squash Flower / Bulaklak ng Kalabasa

* Yardlong Beans/Sitaw

* Spinach

* Coconut milk, 1 whole coconut

* Garlic

* Onions

* Chillis

* Fish Sauce

Cooking Procedure:

* Saute' garlic and onions, add fish sauce and coconut milk

* Let it boil then add the crabs

* Once the crab turned orange color, add the squash, squash flowers and the spinach

* Let it cook for few minutes and turn off the fire and add the chillis.

* Please make sure that the vegetables are half cooked, overcooked veggies don't taste well.

This recipe is very easy to do and serves 6 people. Eat it with steamed rice.

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How to: Clean Clams

2010-07-15T21:12:00.000-07:00

One of my favorite seashells are clams, make a soup and the gingery taste of it taste so good. But before you can enjoy eating clams, you must thoroughly clean it first to remove the grain of sand. Here's how to clean the clams: 1. Tap clams on the side to see if they are still alive. Clams that do not close when tapped should be thrown away. 2. Place the clams in water with salt (about 1/2 cup per gallon) for 2 to 3 hours in order for them to "vomit" the grains of sand and grit that still be found inside. 3. Thoroughly wash the clams prior to cooking. If necessary, scrub them in order to loosen barnacles on the shells. 4. When cooked, discard the clams that remain closed. Clams that are alive will open when cooked.

How to: Clean Mussels

2010-07-05T20:58:00.000-07:00

There are a lot of easy recipes that you can do with Mussels or Tahong in Tagalog, but first you have to be sure they are clean and grit free to enjoy them.

It is very important that the mussels are alive before cooking, dead mussels can be unsafe to eat and might be poisonous or will irritate your stomach.

Here's how to clean the mussels:
1. Thoroughly clean mussels by washing and scrubbing them to remove dirt and grains of sand.
2. Pull the beard from the mussels by using one's fingers, or use a kitchen knife as an alternative.
3. Tap mussels on the side to see if they are still alive. Mussels will either close or open when tapped.
4. Mussels that are already open prior to cooking should be discarded, they are already dead. On the other hand, discard mussels that remain closed even when cooked, they are also already dead and should not be consumed.

Bulalo Cebuano Style

2010-06-06T02:33:00.000-07:00

Ingredients:

2 kilos of Beef bulalo (Bone marrow)

1/2 kilo of grated gabi

1/2 kilo of chinese pechay

25 grams of green onions

10 grams of garlic

20 pieces of pepper corns

1/4 kilo of shredded labong

1/2 kilo of corn on the cob but by 1 1/2 inches

8 cups of water

salt

MSG (Vetsin)

Cooking procedure:

1. Boil bulalo (bone marrow) once, remove scum.

2. Boil again and add all the above ingredients except the chinese pechay.

3. After 3 minutes, lower fire to simmer. When bulalo is soft, add Chinese Pechay and a dash of msg.

Can serve up to 8 persons.

Kalderetang Kambing (Goat Kaldereta)

2010-06-02T04:26:00.000-07:00

Ingredients:

1 kg. of goats meat

1/2 bottle of green olives

1/2 can of green peas

2 cans of liver spread

1 can of tomato sauce

salt and pepper to taste

1/2 cup of bread crumbs

1 tbsp. of Worcestershire sauce

1 tbsp. of Tabasco sauce

2 tbsp. of olive oil

2 tbsp. of Achuete coloring

1 bay leaf

4 potatoes cut in cubes

1 carrot medium sized but in cubes

2 sweet red pepper

half tsp. of minced garlic

Cooking procedure:

1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.

2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.

3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.

4. Add the remaining ingredients and serve after simmering for five minutes.

Can serve up to 10 persons.

Photo via [Flickr]

Leche Flan

2010-04-03T07:41:00.000-07:00

Leche Flan is one of my favorite dessert, and here is the recipe for you to try it.
Ingredients:
* 10 egg yolks
* 1 can (390g) condensed milk
* 1 can (390g) evaporated milk
* 1 teaspoon of vanilla extract

The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.

Cooking procedure:
1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.
2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds. 3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.
4. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.
7. Let cool then refrigerate.

Okoy - Deep Fried Shredded Papayas w/ Shrimp

2009-12-06T10:10:00.000-08:00

Ingredients:

1 medium sized Papaya, shredded

1/4 kilo of prawns

1 onion sliced

1/2 cup of flour

1 egg

1 cup of water

1/2 tsp. of salt

Cooking oil for deep frying

Cooking Procedure:

1. Mix flour, egg, salt and water in a bowl then add the shredded papaya and mix it well.

2. Get your deep frying pan and pour the cooking oil. Let it heat up well. Get a small saucer and place about two to three spoonful of your papaya and flour mixture. Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness. Decorate the top with a prawn, from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown. Be careful, don't splatter it.

Now to prepare a vinegar dip:
- Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness), chopped some chilis, ground garlic, salt and pepper.

Sisig Bangus/Milkfish

2009-11-22T07:38:00.000-08:00

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Ingredients:

1/2 cup finely chopped onions

1/4 cup vinegar

1/2 tsp. soy sauce

1/2 tsp. chili powder

Pinch of sugar

1 1/2 tbsps. oyster sauce

1 1/2 cups deboned and diced bangus (Milk Fish)

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 tsps. oil

1 tsp. finely chopped garlic

Cooking and preparation:

Combine onions, vinegar in a pan, simmer until the vinegar is reduced and onions are cooked. Set it aside.

In a small bowl, combine soy sauce, chili powder, sugar and oyster sauce.

Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.

In a pan, heat oil and saute garlic. Add the onions with vinegar and the marinated fish. Simmer until liquid is reduced.

Remove from heat and serve on a sizzling platter.

Ampalaya Leaves with Sardines

2009-08-09T09:40:00.000-07:00

When I and my siblings were young, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and I want to share it with all the visitors here.

Ingredients and cooking procedure after the jump.

Ingredients:
Ampalaya leaves
4 cloves of garlic
1 medium onion
1 small can sardines with tomato sauce
2 Tbps. of Patis (Fish sauce)
Vegetable oil
2 cups of water
Salt to taste

Cooking Procedure:
* Put vegetable oil in a casserole, sautÈ garlic, onion.
* Pour sardines and cook for few minutes.
* Add Ampalaya leaves, salt.

Lumpia Sauce Recipe

2009-08-05T02:03:00.000-07:00

Lumpia Sauce Recipe

Ingredients and cooking procedure after the jump.

Ingredients:
1 head garlic crushed
1 tbsp. Vegetable oil
3 tablespoons cornstarch
1/4 cup brown sugar
1/3 cup Soy sauce
1 1/2 cups water
Salt and Pepper to taste

Cooking procedure:
1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.
2. Fry garlic until brown and set aside.
3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.
4. Top it with the fried garlic.

Tips: If you can't find brown sugar, white is fine.

Lumpiang Bangus / Milk Fish Spring Rolls

2009-08-04T01:55:00.000-07:00

Lumpiang Bangus / Milk Fish Spring Rolls

Ingredients and cooking procedure after the jump.

Ingredients:
1 Large-sized bangus
1 medium onion
1 1/4 cup raisins
Vegetable oil for frying
3 medium-sized tomatoes
1 tsp. pounded garlic
30 lumpia wrappers
Salt and pepper to taste

Cooking Procedure:
1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.
2. Cut the onions and tomatoes into small pieces.
3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.
4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.
5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.
6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here.

Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.

Tips: Fish and Shrimp Bagoong

2009-06-26T19:55:00.000-07:00

Because it has salt, fish and shrimp bagoong can stay for a longer period of time without spoiling compared to other foodstuffs. Just be sure to place them in tightly sealed containers or jars.
When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.

Pork Adobo with Ampalaya (Bitter Gourd)

2009-06-19T22:18:00.000-07:00

Here's the famous Filipino dish with a twist.

Here's how to cook it.

Ingredients:
1 kilo of pork, cut into serving pieces
1 ampalaya (bitter gourd), deboned and sliced
5 cloves garlic
1 cup vinegar
2 tbsps. lard
Salt & pepper

Cooking Instructions:
1. In a pot, place the pork in vinegar, crushed garlic, lard, salt and pepper.
2. Allow to simmer until pork is tender.
3. When the pork is tender, add the sliced ampalaya. Serve hot with rice.

Tips: First In, First Out

2009-06-18T19:52:00.000-07:00

When cooking, always remember to slice first the first ingredient that will be cooked. When cooking sinigang, slice the pork and beef first, as these should be boiled to tenderize. All other ingredients should follow depending on the amount of cooking time needed.

Pinangat na Isda (Hito or Catfish)

2009-06-15T07:08:00.000-07:00

Ingredients and cooking procedure after the jump.

Ingredients:
1 kilo of fresh fish (e.g. hito or dalag)
2 tbsps. of salt
6 tomatoes, quartered
1 medium-size onion, quartered
1/2 kilo tamarind, boiled then mashed to get pulp

Cooking Procedure:
- Gut the fish. Rub with salt, rinse then allow to dry.
- Slice each fish into tow pieces; set aside.
- In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked.
- Add the tamarind sour mash. Cook for 2 more minutes before serving.

Note: By the way, Hito is a catfish.

Igado

2009-06-13T22:14:00.000-07:00

Another authentic Filipino dish that beer drinkers would surely love to eat while drinking. :)

Here's how to cook it.

Ingredients:
1 cup of pig intestines, washed, boiled and finely chopped.
1 cup sliced tomatoes
2 cups finely chopped chicken meat
1/2 cup sliced onions
1/2 cup vinegar
1 head garlic, finely chopped
1 cup green peas
1 red bell pepper, sliced
1 green bell pepper, sliced
salt & pepper to taste

Cooking Instructions:
1. Saute' the garlic, onion and tomatoes.
2. Add the chicken meat and intestines and mix.
3. Cover and allow to cook for a few minutes.
4. Add the vinegar, salt and pepper. Allow to simmer until the meats are tender.
5. Add the green peas and bell peppers. Continue to simmer for a few more minutes.

Tips: Souring Ingredients

2009-06-12T19:51:00.000-07:00

Cooking sinigang but don't have tamarind to sour it with? Don't panic! Souring ingredients like camias, batuan and santol - all of which are sour fruits - can be used.

If these are not available, leaves and blossoms can be used instead, such as the young and tender alibangbang leaves (bauhinia), mango leaves and young tamarind blossoms.

Ginataang Kalabasa (Squash Cooked in Coconut Milk)

2009-06-10T01:17:00.000-07:00

Ginataang Kalabasa or Squash cooked in coconut milk is one of the famous dish in Philippines and I considered it as one of my favorites.

Here is how to cook this dish.

Ingredients:
1 kilo squash cut into cubes
1/4 kilo shrimp, shelled
2 onions, chopped
3 pieces tomatoes, diced
1 head garlic, minced
2 tbsps of ginger root, crushed and minced
4 tbsps of cooking or olive oil
2 tbsps of shrimp paste (bagoong)
2 cups of coconut milk
2 pcs of chilli peppers
1 cup coconut cream (katang gata)
2 cups of chicken stock
2 tbsps of fish sauce (patis)

Cooking Instructions:
1. On a pan, heat oil. Saute garlic, onions until light brown then add ginger, cook until onions become translucent. Add the shrimps to absorb garlic and the onions taste.
2. Add tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Don't over cook the squash to avoid being mushy.
3. Add the coconut cream, chili peppers. Simmer for a few more minutes.

Pesang Dalag (Mud fish)

2009-06-05T17:00:00.000-07:00

Another famous Filipino dish that you will surely love. So let us start cooking.

Ingredients and cooking procedure after the jump.

Ingredients:
1 thumb-size ginger, sliced
3 onions, quartered
1 tsp. whole peppercorns
8 cups water
1 kg. dalag (mudfish), rubbed with salt, gutted, washed and drained
1 small Upo sliced
2 Pcs. Pechay

Cooking Procedure:
- In a pot, pour in the water and add the ginger, onions and peppercorns. Allow to boil first before adding the upo and the pechay.
- Add the dalag. Allow to boil first before adding the upo and pechay.
- Allow to simmer for 5 more minutes before serving