Filipino Recipe_Radish & Tomato Salad

RADISH & TOMATO SALAD

Servings : 8
Time Preparation :




Ingredients :

3 native radishes, grated
1 teaspoon sugar
3 large tomatoes, roasted over live coals
1 teaspoon salt
1 large onion, chopped
1/4 cup kalamansi juice

How To Make :

1. Grate native radishes.
2. Peel roasted tomatoes and mix with chopped onions.
3. Combine the rest of the ingredients and toss together lightly, serve cold.

Filipino Recipe_Fish Sinigang

FISH SINIGANG

Servings : 4
Time Preparation : 30 minutes


Ingredients :

400 grams fish fillet, cut into diced
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (optional)
1 pc eggplant
100 grams String beans
2 pieces horse radishes, sliced
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)/ Tamarind Powder
3 tablespoons of patis (fish sauce) or salt
pepper to taste
1 liter water

How To Make :

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells
and with a strainer, pour samplalok (including water) into a bowl. Gently massage the
sampalok meat off the seeds, strain again.
2. In a pot boiled water, onion, radish for 15 minutes.
3. Add fish fillet, eggplant, stringbeans, tomato and simmer for 3 minutes
4. Add the hot pepper and kangkong.
5. Add patis or salt and pepper to taste

Filipino Recipe_Pinakbet

PINAKBET
Servings : 6
Time Preparation : 30 minutes




Ingredients :

1/4 kilo pork belly, cut into small pieces
3 tablespoons oil
1 1/2 cup water
2 medium ampalaya, cut into serving pieces
2 medium eggplants, cut into serving pieces
1/4 medium squash, cut into serving pieces
5 pieces string beans, cut into serving pieces
6 pieces okra, halved
1/4 piece pineapple, cut into serving pieces
6 pieces tomatoes, sliced
1 head garlic, minced
1 big onion, diced
1 small ginger, juliened
4 tablespoons sauteed shrimp bagoong
1/2 teaspoon pepper
1/2 teaspoon monosodium glutamate (MSG)

How To Make :

1. In a skillet, saute the pork in oil until lightly browned, set aside.
2. Saute ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.
3. Add the water and shrimp bagoong and let boil.
4. Add the ampalaya, eggplant, okra, squash, and string beans and simmer until cooked.
5. Season with pepper and MSG to taste.

source : recipe.philippinecentral.com

Filipino Recipe_Squid Adobo

SQUID ADOBO

Servings : 4
Time Preparation : 20 minutes


Ingredients :

• 1 pound medium-size squid
• 1/4 cup soy sauce or salt
• 1/2 cup white vinegar
• 1/4 cup chopped onion
• 2 cups cubed red, ripe tomatoes
• 1 cup water
• 2 tablespoons vegetable or corn oil
• freshly ground pepper to taste
• 1 head garlic, minced

How to Make :

1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan
(not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2. Cook over low heat until squid is tender, making sure it does not get overcooked
and rubbery. Drain and set aside the squid broth.
3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion
until transparent and tomatoes until soft.
4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring
to a boil. Serve hot.

Filipino Recipe_Ginataang Isda/Paksiw/Kinilaw

GINATAANG ISDA (Fish in Coconut Cream)
Servings :
Time Preparations ;

Ingredients :

5 Pieces medium sized fish
1 c Shredded cabbage leaves
1 ts Ginger root
1 ts Chopped red chili peppers
Salt to taste
1 c Coconut cream
1 ts Ground pepper

How To Make :

1. Boil together coconut cream, fish fillet, pepper and ginger root.
2. Cook until the fish is tender. Add cabbage leaves and season with salt. Just before serving.
3. Add red chili peppers. Serve hot with steamed white rice.


PAKSIW TILAPIA FILLET

Servings : 2
Time preparation : 25 Minutes

Ingredients :

1 tilapia fillet
1 thumb-sized ginger, peeled and thinly sliced
1 medium banana pepper
½ small onion, sliced
whole black pepper
3 tbs vinegar
3 tsp soy sauce
2 tsp patis, or 1 tsp salt
¼ cup water

How To Cook :

1. Place tilapia fillet in a skillet.
2. Put ginger, banana pepper, black pepper and onions on top of the fillet.
3. Pour vinegar, soy sauce, patis/salt, and water in.
4. Cover and bring to a boil.
5. Simmer for about 8-10 minutes.
6. Serve hot, or store for a couple of days in the fridge.
7. If stored, reheat before serving.

source : droolover.wordpress.com


FISH KINILAW

Servings :
Time Preparation : 10 minutes

Ingredients :

Mackerel Fish, Onion, Ginger, Onion, Chili Padi, Tomato
Vinegar, Small Lemon, Salt, MSG

How To Make :

1. Wash and clean the fish then cut it into small and place it into a big plate.
2. Prepare all the ingredients like tomato,ginger,Onions,Vinegar,Salt and Ajinomoto.
3. Put the ingredients ginger,onions and tomato together into the fish mix it well.
4. Pour Vinegar into the mix ingredients then add salt and ajinomoto to have taste.
5. Finally add some lemoncito to make good smell and it can help to have good appetite.
Set aside. Enjoy eating.

Filipino Recipe_Tokwat Baboy

TOKWAT BABOY

Servings :
Time Preparation :



Ingredients :

1/4 kilo pork, preferably the ear and face part
2 big pieces tokwa or dry tofu
6 cloves garlic
5 whole peppercorns
1/4 cup vinegar
2 small onions
2 cups cooking oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
1 teaspoon salt

How To Cook :

1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork.
Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.
4. Take out the pork from the pot and let it cool.
5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.
7. Draw off the fried tokwa on paper towels and let it cool.
8. Cut up the remaining onion and 3 cloves of garlic.
9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce,
brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
10.Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.
11.To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge,
or a cold bottle of beer.

Filipino Recipe_Chicken Adobo

CHICKEN ADOBO

Servings : 6
Time Preparation : 40 minutes



Ingredients:

1.5 kilo chicken, cut into pieces or
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

How To Make :

1. In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
2. Add the 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.
3. Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown
the chicken for a few minutes.
4. Mix the browned chicken back to the sauce and add cornstarch dissolved in water to thicken.
5. Add salt and/or pepper if desired
6. Bring to a boil then simmer for an additional 5 minutes.
7. Serve hot with the adobo gravy and plain rice.

Filipino Recipe_Lamb Caldareta

LAMB CALDARETA

servings : 4-6
Time Preparation : 2 hours


Ingredients :

1.5 lbs. lamb, cut into 1.5" cubes
1/2 cup vinegar
6 whole peppercorn, crushed
3 tsp. cooking oil
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
1/2 cup tomato sauce
1/2 cup hot water
2-3 pcs potato
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 bay leaf
1 tsp. tabaso
1/2 tsp. MSG
1 tsp. sugar
3 tbsp. oil
1 small can peas (8 oz.)
2 oz. liver sausage or 3 oz. can liver spread

Garnishes (optional) :
2 hard cooked eggs, sliced
1/4 cup stuffed olives

How To Make :

1. Marinate lamb in a mixture of vinegar, peppercorn and garlic for 1 hour.
Drain. Brown in hot oil a few pieces at a time. Set aside.
2. Saute onions in remaining fat in skillet until soft but not brown.
Return the pieces of lamb to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar
and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until lamb is tender.
3. Add potato, red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with sliced hard boiled eggs and stuffed olives.

Filipino Recipe_Leche Flan

LECHE FLAN

Servings : 6-8
Time Preparation : 1 1/2 hours


Ingredients :

10 egg yolks
1 can (390g) condensed milk
1 can (390g) evaporated milk
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

How To Make :

1. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
2. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds.
3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
10. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.