(Filipino) Pinoy Recipes

IGADO

2012-06-05T03:49:00.001-07:00

2012-06-05T03:47:00.002-07:00

Roast Chicken

2012-06-05T03:45:00.000-07:00

Easy to cook! EnJoy!

Achara

2012-06-04T05:21:00.000-07:00

Ingredients

1 Shredded green papaya
2 sliced onions
2 julienned carrots
1 sliced red pepper (sweet)
3 cups cider vinegar
1/4 cup sugar
1 tsp salt
1 tsp freshly ground pepper

Preparation

Shred papaya using hand grater, boil in vinegar, add other ingredients and simmer for twenty five minutes.

4 (servings)

Chopsuey

2012-05-11T02:33:00.000-07:00

Ingredients

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

Cooking Instructions

§ In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

§ Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

§ Salt and pepper to taste.

§ Serve hot with rice.

Fried Chicken

2012-05-10T03:46:00.001-07:00

Ingredients

§ 1 1/2 kilo chicken, cut into pieces

§ 1/4 cup of white vinegar

§ 5 cloves of garlic, crushed

§ 1 cup of water

§ 2 cups cooking oil

§ Salt and pepper to taste

Cooking Instructions

§ In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

§ Remove just before the chicken is fully cooked.

§ Strain off liquid.

§ In a frying pan or wok, heat oil and deep fry the chicken until golden brown

§ Place on paper towel to remove excess oil

§ Serve hot with rice and sliced cucumber or atchara (pickled & grated green papaya) on the side.

Rellenong Manok

2012-05-10T03:43:00.001-07:00

Ingredients

§ 1 whole chicken, deboned with shape kept

§ 2 tablespoons calamansi juice

§ 2 tablespoons soy sauce

§ 1 1/2 tablespoons sugar

Stuffing

§ 1/2 kilo ground pork

§ 1/2 cup bacon, diced

§ 1 cup ham, diced

§ 1 can Vienna sausage, drained and sliced

§ 1/4 cup sweet green peas

§ 1/4 cup carrots, minced

§ 1/4 cup breadcrumbs

§ 1/4 cup pickle relish

§ 1/4 cup raisins

§ 1/2 cup cheddar cheese, grated

§ 5 whole eggs, beaten

§ 1/2 cup butter

§ 2 tablespoons soy sauce

§ 1 tablespoon sugar

§ Salt and pepper to taste

Cooking Instructions

§ Marinate chicken in calamansi juice, soy sauce and sugar.

§ In a bowl, mix all stuffing ingredients well.

§ Stuff the chicken in all parts.

§ Sew the cavity opening and truss the chicken.

§ Wrap chicken in aluminium foil.

§ Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

§ Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Curry

2012-05-10T03:38:00.001-07:00

Estimated Cooking Time: 40 minutes

Ingredients

§ 1 Kilo chicken cut to pieces

§ 2 to 3 pieces of potatoes, quartered

§ 2 to 3 pieces of carrots, cut to pieces

§ 1 big red bell pepper cut into 1"x1" squares

§ 1 big green bell pepper cut into 1"x1" squares

§ 2 mid-sized onions, chopped

§ 1 bulb of garlic, minced

§ 1 thumb-sized ginger, pounded then sliced

§ 2 cups coconut milk

§ 2 to 3 tablespoons of curry powder

§ 1 teaspoon chili powder or minced chili (optional)

§ 4 tablespoons cooking oil

§ Salt and pepper to taste

Cooking Instructions

§ In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.

§ In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.

§ Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.

§ Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.

§ Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.

§ Serve hot with steamed rice.

Cooking Note

§ Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.

§ Use fish sauce (patis) instead salt when available.

Chicken Afritada

2012-05-09T02:40:00.002-07:00

Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.

Ingredients

§ 1 kilo of Chicken

§ ½ kilo potatoes (peeled and quartered)

§ 1 small head of garlic (minced)

§ 1 big onion (diced)

§ 1 red bell pepper (quartered)

§ 1 green bell pepper (quartered)

§ 1 cup of green peas

§ 1 cup of carrots (cut diagonally)

§ 2 cups chicken stock or chicken cubes

§ 1 cup tomato sauce

§ Breadcrumbs

§ Salt & Pepper

§ Corn Oil

Cooking Instructions

§ In a casserole, fry chicken until slightly brown and set aside.

§ Sauté garlic and onion.

§ Pour in the stock/cubes and tomato sauce.

§ Bring to a boil and add in chicken.

§ Simmer until chicken is cooked.

§ Add in potatoes, simmer it until it's tender.

§ Add in bell pepper and season with salt & pepper.

§ Add in breadcrumbs and thicken sauce.

§ Serve hot.

Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.

Chicken Binagoongan (cooked in shrimp paste)

2012-05-09T01:53:00.001-07:00

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 Instructions

§ In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.

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

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

Chicken Sisig

2012-05-09T01:41:00.003-07:00

Ingredients

· 10 pcs of whole Thighs and Legs
· 3 big onions
· 5 pcs of green chilis (mild)
· 100 grams of butter
· Salt and pepper
· Soy sauce
· Lemon juice
· Vinegar

Cooking Instructions

· Debone the chicken and chop into small pieces
· Chop the onions and green chilis
· Heat up the pan and sauté the onion until it's half cooked then set aside
· Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be
cooked until it’s a little bit brown.
· When the chicken is cooked, pour the cooked onions.
· Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.
· Lastly pour the chopped chilis.

Caldereta (Chicken, Pork, Goat)

2012-05-08T03:07:00.001-07:00

Ingredients

§ 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes

§ 3 tb Distilled white vinegar

§ 1 1/4 ts Salt

§ Freshly ground black pepper

§ 4 tb Olive oil

§ 3 Whole dried hot red chiles

§ 5 Garlic cloves, peeled and -minced

§ 1 lg Onion, peeled and minced

§ 1 t Whole black peppercorns

§ 1 Two-inch cinnamon stick

§ 2 Bay leaves

§ 4 ts Tomato paste

§ 2 md Potatoes

§ 1/2 lg Red bell pepper

§ 8 Whole stuffed green olives

Cooking Instructions

§ Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.

§ In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.

§ Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.

§ Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.

Pork Sinigang

2012-05-08T03:02:00.001-07:00

Ingredients

· 3/4 kilo Pork, cut into chunks

· 3 tomatoes, sliced

· 2 onions, diced

· 5 cloves of garlic, minced

· 100 grams Kangkong (river spinach)

· 100 grams String beans

· 2 pieces horse radishes, sliced

· 3 pieces gabi (taro), pealed

· 2 pieces sili pag sigang (green finger pepper)

· 200 grams sampalok (tamarind)

· 3 tablespoons of patis (fish sauce)

· 1 liter of rice wash or water

Cooking Instructions

Boil sampalok (tamarind) in water until the shell shows cracks. Let cool then peel off the shells and with a strainer, pour samplalok tamarind (including water) into a bowl. Gently massage the sampalok tamarind meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

Cooking Tips

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Chicken Tinola (Stew)

2012-05-08T02:55:00.001-07:00

Ingredients

· 1 kilo whole chicken, cut into pieces.

· 1 small young papaya or sayote, cut into small pieces.

· 2 tablespoons ginger, crushed and slliced into strips

· 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

· 1 liter of water

· 5 garlic cloves, minced

· 1 red onion, diced

· 4 tablespoons oil

· 2 tablespoons patis (fish sauce)

Cooking Instructions

· In a stock pot, heat oil and sauté garlic, onion and ginger.

· Add water and the chicken.

· Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

· Season with patis

· Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

· Add sili leaves then turn off the heat.

· Serve steaming hot on a bowl with plain rice on the side.

Pork Menudo

2012-05-08T02:43:00.001-07:00

Menudo Ingredients

· 1/2 kilo pork (cut into small chunks)

· 1/4 kilo pork liver (cut into small cubes)

· 5 pieces chorizo Bilbao (also cut in small pieces)

· 4 potatoes (peeled, cut in small cubes, fried)

· 1 green and 1 red bell pepper (diced)

· 1 cup chickpeas

· 1/4 cup raisins

· 1/2 teaspoon paprika

· 1 cup pork or chicken stock

· 2 teaspoons of patis (fish sauce)

· 3 tablespoons oil

· 1 tablespoon atsuete oil (optional)

· 3 tomatoes (diced)

· 1 small head of garlic (minced)

· 1 medium size onion (diced)

Cooking Instructions

· In a pan or wok, heat cooking oil and atsuete oil.

· Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

· Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

· Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

· Salt and pepper to taste.

Pork Binagoongan

2012-05-08T02:34:00.003-07:00

Ingredients

§ 2 lbs Pork, cubed

§ 1 tbsp Garlic, minced

§ 5 tbsp vinegar

§ 1 cup onion, chopped

§ 1 cup tomato, chopped

§ 1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced

§ 1/2 cup shrimp paste

§ 3-5 pcs dried bay leaves

§ 1 tbsp whole pepper corn

§ 24 ounces water

§ salt and pepper

Cooking Instructions

Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

Pork or Chicken Adobo

2012-05-08T02:24:00.003-07:00

Ingredients

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style or
2 pounds pork butt, cut into cubes
soy sauce
oil

Cooking Instructions

· In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

· Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

· Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

· Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

· Add salt and/or pepper if desired

· Bring to a boil then simmer for an additional 5 minutes.

· Serve hot with the adobo gravy and rice.

Cooking Tips

· You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.