Thursday, May 5, 2011

FILIPINO RECIPES

Adobo Sauce
Ingredients
3
3 lg Chipotle peppers
1
Dried Pasilla chilis
1/4
cup Peanut, or olive oil
1/4
cup Distilled white vinegar
2
Onions
2
cloves Chopped garlic
1/2
tsp Dried Oregano
1/4
tsp Ground cumin
1/2
tsp Pepper
1.1/2
tsp Sugar

Preparation

Soak the Chipotle and Pasilla Chiles in hot water for about 15 minutes, then dra
in 3/4 of the water, and add all the other ingredients, save for the oil, vinega
r and sugar. Puree with a hand blender and pour the the mix into a saucepan and
stir-fry in oil for a few minutes, then add vinegar and sugar. Bring to a boil,
then reduce heat and simmer until the mixture achieves the desired consistency.
Servings: 4
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Fish Tinola
Ingredients
1
lb Fresh cleaned fish
5
cups Water
1
Piece of crushed ginger
2
Sliced tomatoes
3
Green peppers
3
Chopped green onions
1
tsp Salt
1
tsp Freshly ground pepper

Preparation

Slice the fish into small pieces, drop into soup pot filled with boiling water,
add tomatoes and ginger, leave for 10 minutes, then add the green peppers, onion
s, and salt & pepper.
Cook for 5 minutes.
Servings: 4
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Chicken Adobo
Ingredients
1 cup soy sauce
1/2 cup rice vinegar
1 cup water
1 tablespoon chopped garlic
2 bay leaves
1/2 teaspoon ground black pepper
1 (3-4 lb) roasting chicken, cut up
Directions
1Combine all ingredients but the chicken in a pot large enough to hold the chick
en in one layer, more or less.
2Bring to a boil over high heat. Add the chicken.
3Reduce the heat to medium-low and cook, covered for about 30 minutes, turning t
he chicken once or twice. (I refrigerated the chicken in the liquid for several
hours after doing this to break up the cooking process).
4Remove the chicken and dry it gently with paper toils.
5Boil the sauce over high heat until it is reduced to about 1 cup. Discard bay l
eaves and keep the sauce warm.
6Broil the chicken until brown and crisp (3-4 inches from the heat) about 5 minu
tes per side.
7Serve the chicken with the sauce.
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Philippines Monggo Beans and Pechay (Mung Beans and Bok Choi)
Ingredients
2 cups mung beans, green cooked
1 tablespoon gingerroot, chopped small
3 tomatoes, chopped
2 garlic cloves, minced
1 onion, chopped
1 bok choy, whole and fresh
2 cups vegetarian chicken broth (I use a few teaspoons of Mckays Vegan Chicken s
easoning mixed with two cups water or you can use reg)
1 teaspoon canola oil
salt, to taste
Directions
1In a large pan heat oil and add onion, garlic, ginger, and tomatoes. Cook for a
bout 3 minutes.
2Add the cooked green mung beans and broth. Once it's begun to boil, add the pec
hay/bok choi and cook unitl it's smooth (between 5 to 10 minutes).
3Salt to taste. Tastes great served over cooked rice.
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Authentic Filipino Chicken Adobo

Chicken Adobo

1 package boneless skinless chicken breast, cut into chunks (or Tofu--see note)
1 large onion, chopped
2 cloves garlic, minced
3 potatoes, chunked
3 carrots, in thick slices
1/4 cup soy sauce
1/4 cup white vinegar (or Filipino, Japanese, or Korean vinegar)
1/4 cup sugar
1/4 cup cooking wine (preferably white)
1 dash salt and pepper
3 bay leaves
1 dash italian seasoning or oregano
1 dash orange rind
cornstarch (2 tbsp mixed w/ water)
Directions
1Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note),
onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
2Bring it to a boil.
3Add the spices and simmer 5 minutes.
4Add the vegetables and cook until tender.
5Thicken the sauce with the cornstarch mixture.
6Serve with steamed rice.
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Pinoy Crispy Prawn Tempura Recipe


Crispy Prawn Tempura Ingredients:

500g prawns, shelled, tails intact
½ tsp sugar
½ tsp pepper
1 8g. MAGGI Magic Sarap
For the Batter:
1 cup flour, sifted
2 tsp baking powder
1 tbsp cooking oil
¼ cup water
crushed NESTLÉ Cornflakes
Marinate shrimp with sugar, pepper, and MAGGI Magic Sarap for at least 15 minute
s.
Prepare batter by mixing flour and baking powder.
Make a well in the center of the mixture and pour in oil gradually. Gradually ad
d water and mix to a smooth batter.
Heat cooking oil for frying.
Dip prepared prawns in batter and coat well with crushed NESTLÉ Cornflakes.
Deep-fry until golden brown.
Serve with MAGGI Chilli Sauce on the side.
PinoyRecipe.net Tips:
NESTLÉ CORN FLAKES may also be used as breadcrumbs. The trick is to remember F.E.B
. meaning to dip the meat in F-lour, E-gg, then B-readcrumbs
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Pork Steak / Beef Steak Filipino Style Recipe (Bistek Tagalog)

Estimated time to prepare and cook: 50 minutes
Ingredients:
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil
Pork / Beef Steak Cooking Instructions:
Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy
sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow
until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.
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Beef Mechado
Estimated cooking time: 1 hour
Mechado Ingredients:

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2? sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste
Mechado Cooking Instructions:
Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay le
aves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken
sauce
Serve hot with white rice
Beef Mechado Cooking Tips:
Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost don
e for added flavor.
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Sweet and Sour Pork

Estimated cooking time: 45 minutes
Sweet & Sour Pork Ingredients:
1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic
Sweet and Sour Pork Cooking Instructions:
In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, t
hen drain (keep the pork stock for later).
Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornst
arch mixture.
Fry the pork in a skillet until golden brown, set aside.
Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - se
t aside.
Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (inclu
ding the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch.
Stir until sauce thickens.
Pour over fried pork then serve with rice.
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PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)
1 1/2 lb Bangus (milkfish) or
-white fish, dressed
1/2 c Vinegar
1/4 c Water
1 1/2 ts Salt
1/2 inch ginger, crushed
2 Pieces hot banana peppers
1/2 c Ampalaya (bitter melon)
1/2 c Eggplant, sliced
1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.
2. Transfer to a covered dish and store in the refrigerator to ��age�� for 2
days.
3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Preparation time: 10 minutes Aging time: 1-2 days Serves: 4
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KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Filipino
2 1/2 lb Pork hocks or oxtail,
-cut into 2? lengths
1/2 lb Stewing beef (optional
-to make a meatier dish)
1 1/2 ts Salt
2 tb Cooking oil
2 Cloves garlic, minced
1 md Onion, sliced
1/2 c Achute water (optional)
3 tb Peanut butter
2 tb Toasted powdered rice or
-Mochiko (optional)
1/2 lb Green beans
1 md Eggplant, cut into 8 pieces
1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender.
2. If using achute water, soak 1 tablespoon of achute seeds in water for
30 minutes. Squeeze seeds between your thumb and finger tips until the
water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,
saute achute seeds in oil until oil turns red, discard seeds. Use oil for
sauteing rest of ingredients.
3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and
2 cups of the broth. (Save the rest of the broth for other uses.) Add salt
and achute water. Simmer for 15 minutes.
4. Stir in peanut butter and toasted rice powder, bring back to simmer
cook, stirring for 5 minutes.
5. Add green beans and eggplant. Cook 10 minutes or until vegetables are
tender, stirring occasionally. Correct the seasonings.
6. Serve with hot rice and bagoong, plain or sauteed.
Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)
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CHICKEN OR PORK ADOBO
http://www.recipesource.com
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Filipino
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chicken thighs or pork butt
1/2 c Vinegar
1/4 c Soy sauce
3 Garlic cloves -- crushed
1/4 ts Salt
1/4 ts Peppercorns -- crushed
1 Bay leaf
If using pork, cut pork into 1 1/2-inch pieces. In a large sauce
pot, combine all ingredients. Cover and let stand for 1 to 3
hours. Bring to a boil; lower heat and simmer for 30 minutes (45
minutes for pork). Uncover and simmer 15 more minutes or until
liquid evaporates and chicken or pork is lightly browned. Makes
6 servings.
(APRIL 1995)
Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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http://www.recipesource.com
Title: LECHE FLAN
Categories: Cheese/eggs, Phillipines, Archived
Yield: 1 Servings
12 ea Egg yolks
1 ea Evaporated milk
1 cn Condensed milk, sweeten
Brown sugar for a syrup
Mix eggs and milks together, make a syurp of the sugar
and hot water in a flan pan add egg mixture and steam
in wok for 30-40 min. cool and invert on plate, Leche
flan
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http://www.recipezaar.com
Visayan Pork Stew (Humba)
Ingredients
2 lbs pork butt, cubed (combination of lean meat and fat)
3 cups of sweetened pineapple juice
1/4 cup light soy sauce
1/4 cup white vinegar
1/2 teaspoon oregano
salt and pepper
1 head garlic, minced
1/4 cup brown sugar
2 pieces bay leaves
4 tablespoons soybean paste
1 cup of ground peanuts
1 tablespoon oil
1 medium onion, chopped
Directions
1In a large pot or casserole, sautee garlic and onion, add the pork cubes and br
own on all sides. Brown in batches if necessary.
2Return the brown pork pieces to the pot, add pineapple juice, soy sauce,vinegar
, garlic, oregano, salt & pepper,sugar & bay leaf.
3Cook and simmer for 1- 2 hours over medium heat or until the pork is tender. Ke
ep adding liquids (water, stock or pineapple juice) if necessary.
4Add in soybean paste and ground nuts and cook until sauce thickens.
5Serve hot.
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http://www.filipinofoodrecipes.net
Ginataang Kalabasa Recipe
(Squash Cooked in Coconut Milk)
Estimated cooking & preparation time: 1 hour
1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chilli peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)
Ginataang Kalabasa Cooking Instructions:
On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, co
ok until onions become translucent.
Add the 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 sq
uash becomes tender.
Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boi
l and simmer for a few more minutes.
Serve hot with plain rice.
Ginataang Kalabasa Cooking Tip:
This ginataan recipe can be used on any vegetable, combination of vegetables, fi
sh or meat.
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http://www2.kitchenomics.com
ADOBONG GULAY AT KARNE
YOU WILL NEED
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2�� long
300 g eggplant, sliced diagonally
1 can (140 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2�� long
HERE'S HOW
1 SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbs
p soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.
2 ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over
low heat for 15 minutes. Add kangkong, then simmer until cooked.
Serves 6
Excellent source of Vitamin C- helps fight common infection.
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CHICKEN GUISADO
http://www2.kitchenomics.com
YOU WILL NEED
1/2 kg chicken, cut into serving portions
1 tbsp calamansi juice
4 cloves garlic, crushed
1 pc medium onion, sliced
1 pc medium singkamas, cut into cubes
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
100 g chicharo
1 pc medium red bell pepper, cut into strips
4 stalks green onions, cut into strips
HERE'S HOW
1 MARINATE chicken in 2 tbsp soy sauce, calamansi juice and 1/3 tsp iodized fin
e salt (or 1 tsp iodized rock salt) for 30 minutes. Fry until brown.
2 SAUTÉ garlic, onion and singkamas. Add chicken, DEL MONTE Tomato Sauce and 1/2
cup water. Season with 1 tsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodi
zed rock salt )and 1/4 tsp pepper. Simmer until meat is tender.
3 ADD chicharo and bell peppers. Simmer until vegetables are cooked.
Serves 6
High in Vitamin C �� helps fight common infection.
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ORIENTAL LAPU-LAPU
http://www2.kitchenomics.com
YOU WILL NEED
3/4 kg lapu-lapu fillets, cut into cubes
2 tbsp flour
4 cloves garlic, crushed
100 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips
1-1/2 cups toge (monggo sprouts)
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp flour, dissolved in remaining pineapple syrup
MARINADE
2 tbsp pineapple syrup
2 tbsp soy sauce
1/2 tsp iodized rock salt
1/4 tsp pepper
HERE'S HOW
1 MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. S
et aside.
2 SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pinea
pple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer.
3 ADD DEL MONTE Fresh Cut Pineapple Tidbits and fish. Simmer once.
Serves 8
Rich in Vitamin B12 �� prevents anemia.
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ORIENTAL TOFU AND MUSHROOMS
http://www2.kitchenomics.com
YOU WILL NEED
4 cloves garlic, minced
1 pc medium onion, chopped
1/4 cup tengang daga (mushroom), soaked in water then sliced
1 can (365g) DEL MONTE Spaghetti Meat Sauce
3 squares (350 g) tokwa (or tofu), fried and cut into chunks
1 pc medium red bell pepper, cut into cubes
HERE'S HOW
1 SAUTÉ garlic, onion and tengang daga. Add DEL MONTE Spaghetti Meat Sauce, 1/4 c
up water, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp
pepper. Simmer for 5 minutes.
2 ADD tokwa and bell pepper. Allow to simmer.
Serves 5
Rich in Vitamin C �� helps fight common infection.
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Cebuano Paklay
http://recipes.com.ph
Ingredients
1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste
Instructions
1. Prepare pork organs for cooking; simmer just until tender. Mince meats and se
t aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo
shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about
15 min.
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Utan ug Buwad
http://overseaspinoycooking.blogspot.com
Ingredients:
3 medium size buwad (dried fish),
1 bundle malunggay leaves, removed from stem
2 c. kalabasa, cut into wedges
1 bundle sitaw, cut into 2�� length
1 c. labong, sliced or cut into strip, parboiled
3 medium size gabi, cut into wedges
1 bundle okra, cut into wedges
3 small size talong, cut into wedges
1 bundle alugbati (if available)
1 small bundle spring onions, chopped
salt
Cooking procedure:
Soak dried fish in water to reduce the saltiness. Drain and fry, wipe off excess
oil, set aside. Wash thoroughly all vegetables. In a large pot, boil water and
add gabi, kalabasa and labong, cook until gabi and kalabasa are firm tender. Add
sitaw, okra and talong continue simmering until just cooked. Add dried fish, se
ason with salt to taste. Add malunggay, spring onion and alugbati, cook until le
afy vegetables are just cooked. Serve immediately.
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Escabecheng Tangiuge
http://overseaspinoycooking.blogspot.com
Ingredients:
1 kilo sliced tanguige, about 4 slices a kilo
2 thumb size ginger, cut into thin strips
1 small size carrot, sliced into strips
1 small size bell pepper, julienne
1 small size onion, sliced
1/2 head garlic, chopped
2-3 stalk leeks, chopped diagonally
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup cornstarch
1/2 c. sugar
salt
cooking oil
Cooking procedure:
Wash sliced tanguige and drain. Season with salt. Fry sliced tanguige in a fryin
g pan until golden brown on both sides, Drain on paper towels. Keep aside. I a s
auce pan sutee garlic, ginger and onions. Add in add in soy sauce, vinegar and 1
1/2 cups of water let boil and simmer for 3-5 minutes, do not stir. Add in suga
r and carrots simmer for another 2-3 minutes, Thicken sauce with cornstarch diss
olve in 1/2 cup of water. Correct seasoning with salt and sugar. Add in the rest
of vegetables, cook for another half a minute. In a big platter put fried tangu
ige and pour sauce over the fried fish. Serve immediately.
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Bistek Stir Fry
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. lean beef, thinly sliced into strips
4 small size onion, sliced into rings
1 tsp. black pepper, coarsely ground
1/2 head garlic, minced
2 tbsp. cornstarch
1/4 c. soy sauce
3 tbsp. lemon juice
1/2 tsp. sugar
salt and pepper
cooking oil
Cooking procedure:
Marinate beef in soy sauce, lemon juice, sugar, cornstarch and a dash of salt an
d pepper for 10-15 minutes. In a wok, heat 2-3 tablespoon of cooking oil quickly
stir fry onion rings until translucent, remove from wok and set aside. On same
wok at high heat stir fry beef in batches for 3-5 minutes or until color change
to brown and start to sizzle. When last batch is done return all the stir fried
beef. Correct seasoning if required. Add in stir fried onion and stir cook for a
nother minute. Serve hot with fried rice and egg.
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Chicken Afritada
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. chicken, cut into serving pieces with the bones intact
1/2 head garlic, minced
2 medium size onion, chopped
4 potatoes, quartered
2 red and green bell pepper, sliced
1 medium size carrot cut same size as potato
1 c. tomato sauce
1/4 c. cornstarch
1/4 c. patis
3 pc. bay leaf
salt and pepper
cooking oil
Cooking procedure:
In a bowl marinate chicken with salt and pepper for 10-20 minutes before cooking
. In a sauce pan stir fry chicken for 3-5 minutes or until color turn to golden
brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and chick
en, stir fry for 2-3 minutes, Add patis and stir fry for 1-2 minutes. Pour in 3
c. of water and tomato sauce, simmer for 10-15 minutes. Add in potatoes and carr
ot, simmer for another 5-10 minutes or until chicken and vegetables are cooked a
nd tender. Add bell pepper, season with salt and pepper, thicken sauce with corn
starch dissolve in 1/4 c. of water, cook for another 2-3 minutes. Serve hot.
________________________________________
Bam-e, Pansit Bisaya
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 k. sotanghon noodles, soaked
1/2 k. canton noodles
1/4 k. pork
1 cup pork liver
1 pc. chicken breast
1 cup shrimp, shelled and de-veined
2 pcs. bay leaves
1 tsp. peppercorns
1 medium size onion, quartered
1 pc. Chinese chorizo, sliced crosswise
1/2 head garlic, chopped
1 medium size onion, chopped
1/2 small cabbage, shredded
1 medium size carrot, cut into thin strips
100 g. green beans, sliced diagonally
1/4 cup tengang daga (black ear fungus)
2-3 stalks wansoy, chopped
1/4 cup soy sauce
3-4 stalks spring onions, chopped
cooking oil
black pepper
kalamansi
Cooking Procedure:
In a sauce pan boil pork, pork liver and chicken with bay leaves, quartered onio
n and peppercorns until tender. Remove pork, pork liver and chicken from sauce p
an drain and let cool, set aside stock. Cut pork, pork liver into strips and shr
ed chicken breast. Soak tengang daga (black ear fungus) until re-hydrated, drain
, trim hard stems and cut into small pieces, set aside. In a wok sauté garlic and
onion, add in Chinese chorizo pork, pork liver, chicken, shrimp, tengang daga an
d soy sauce, stir cook for 2-3 minutes. Add 4-6 cups of stock let boil and simme
r for 2-3 minutes.
Add in sotanghon and canton noodles, stir cook for 10-15 minutes or until noodle
s are almost cooked, add more soy sauce as necessary and season with black peppe
r. Add green beans, cabbage, carrots, and wansoy stir cook for 3-5 minutes or ve
getables are half cooked. Serve in a large platter, garnish with spring onions a
nd drizzle with kalamansi.
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Braised Chicken Feet
http://overseaspinoycooking.blogspot.com
Ingredients:
1 kilo chicken feet
1/2 head garlic chopped
1/2 cup tausi, salted black beans
3-5 pcs. siling labuyo, chopped
2 pcs. chicken bullion cubes
1/2 cup oyster sauce
3/4 cup soy sauce
1 tbsp. sugar
salt
cooking oil
Cooking procedure:
Chop off nails and remove outer skin of each chicken feet. Wash thoroughly and d
rain. Marinate chicken feet in 1/2 cup of soy sauce for 30��40 minutes. In a wok de
ep fry chicken feet until golden brown in batches. Drain excess oil and soak fri
ed chicken feet in a big bowl of cold water for 30-60 minutes or until they puff
up. Drain soaked chicken feet in a colander. In same a wok suttee garlic, black
beans and siling labuyo until fragrant. Add in the chicken feet and stir fry fo
r 1-2 minutes. Add 1/4 cup soy sauce, oyster sauce and sugar and continue to sti
r fry for another 1-2 minutes. Add in 4-6 cups of water and chicken bullion cube
s, bring to a boil and simmer for 30-45 minutes or until chicken feet are tender
and liquid turns thick and almost dry. Season with salt to taste as necessary.
Serve hot.
____________________________
Adobong Baka, Beef Adobo
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. beef brisket cut into serving pieces
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 c. vinegar
1/4 c. soy sauce
3 pcs. bay leaf
2-3 pcs. sili
salt and pepper
cooking oil
Cooking procedure:
In a frying pan stir fry beef in batches until color changes to golden brown and
start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vineg
ar and soy sauce. Add ginger, onion, garlic, peppercorns and bay leaf. Bring to
a boil and simmer in medium heat for 30-45 minutes or until tender, add water as
necessary and remove scum that rises. Add in sili, season with salt and pepper
to taste and continue to simmer until liquid is reduced to almost dry. Serve hot
with a lot of rice.
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Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 k. chicken gizzard
1/2 k chicken liver
1/2 head garlic, crushed
1 medium size onion, chopped
1 thumb size ginger, sliced
1 tsp. peppercorns
3 bay leaf
3-5 pcs. chili pepper
1/4 c. soy sauce
1/4 c. vinegar
salt
Cooking procedure:
Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken li
ver into serving pieces. Wash thoroughly the chicken gizzard and liver and drain
keep aside. Put in gizzard first in a sauce pan, pour in 5-6 cups of water, add
in vinegar, soy sauce, garlic, onion, ginger, pepper corns and bay leaf bring t
o a boil and simmer in medium heat for 45 minutes to 1 hour or until chicken giz
zard are tender. Add in the chicken liver and chili, cook for another 5-10 minut
es or until cooked and sauce thickens to nearly dry, season with salt as if requ
ired. Serve with a lot of rice.
_________________________________
Chicken Adobo, Adobong Ilocano
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. chicken, cut into serving pieces, bones intact
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 large onion, sliced
1 tsp. peppercorns
3 bay leaf
1/4 c. soy sauce
2 tbsp. patis from bagoong or use regular fish sauce
1/4 c. sukang Iloco, Ilocos cane vinegar
or use cider vinegar
Cooking procedure:
In a sauce pan sutee garlic, ginger and onion add in chicken and patis, stir coo
k for 3-5 minutes or until color change and start to sizzle. Add in vinegar, soy
sauce, bay leaf, peppercorns and 3 cups of water, bring to a boil and simmer in
low heat for 30-45 minutes or until chicken is cooked and sauce thickens.
_____________________________________
Adobong Sitaw
http://overseaspinoycooking.blogspot.com
Ingredients:
2 bundles sitaw, cut into 2�� length
1/2 head garlic, crushed
1 small size onion, chopped
1/4 c. soy sauce
1/8 c. vinegar
1/4 tsp. pepper
cooking oil
Cooking procedure:
In a wok, stir-fry garlic until it start to turn to golden brown, add onion and
continue to stir fry until translucent. Pour 1 cup of water and add in pepper, s
oy sauce and vinegar. Bring to boil and simmer for 5-8 minutes with out stirring
. Add in sitaw and simmer for another 10-15 minutes or until sitaw is cooked but
firm. Serve hot.
_______________________________________
Adobong Kangkong
http://overseaspinoycooking.blogspot.com
1 k. kangkong, separate the stalks from the leaves
1/2 head garlic, crushed
1 small size onion, chopped
1/4 c. soy sauce
1/8 c. vinegar
1/4 tsp. pepper
cooking oil
Cooking procedure:
In a sauce pan, stir-fry garlic until it start to turn to golden brown, add onio
n and continue to stir fry until translucent. Pour 1/2 c. of water and add in pe
pper, soy sauce and vinegar. Bring to boil and simmer for 5-8 minutes with out s
tirring. Add the kangkong stalks cook for 3-5 minutes before adding the rest of
the kangkong leaves stir occasionally, cook for another 2-3 minutes. Serve hot.
________________________________________
Paksiw na Pata ng Baboy
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. pork pata
1/4 c. vinegar
1/2 c. soy sauce
1/2 head garlic, crushed
1 pkt. banana blossoms
3 bay leaf
3 tbsp. peppercorns
sugar
salt
Cooking procedure:
Ask the butcher to saw cut pata crosswise at 1 1/2�� in thickness, Wash pork pata t
horoughly and drain. Marinate the pork pata in the mixture of vinegar, soy sauce
, and garlic for 30 minutes to 1 hour. In a sauce pan, put the marinated mixture
add peppercorns, bay leaf and enough water to cover the meat. Bring to a boil a
nd simmer in low heat for 1-2 hours or until meat is tender and until sauce thic
kens. Remove all scum that rises to the surface. Watch the liquid level and add
water if necessary. Pork skin should be soft like gelatin. Add banana blossom, s
eason with salt and sugar to taste, simmer for another 2-3 minutes. Serve hot
________________________________________
Adobong Pusit
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. large size pusit
1/2 head garlic, crushed
1 small size onion, chopped
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. pepper corns, crushed
3 pcs. bay leaf
2-3 tbsp. cooking oil
2 stalks tanglad
salt
Cooking procedure:
To clean pusit, pull out the head and the innards will come out with it. Keep as
ide ink sack discard entrails. Remove the teeth and keep aside head and tentacle
s. Remove the membrane from the body and wash out entrails. Final wash squid and
drain. Slice body into 1/2�� crosswise. Cut tentacles in proportion to sliced body
. In a casserole put pusit and the rest of ingredients, add 2-3 cups of water si
mmer for 20 minutes or more until it is soft but firm and sauce thickens. Season
with salt. Serve hot with lots of rice.
________________________________________
Pork and Chicken Adobo
http://overseaspinoycooking.blogspot.com
Ingredients:
1/4 k. chicken, cut into serving pieces, bones intact
1/4 k chicken liver
1/2 k. pork cut into serving pieces
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 large onion, sliced
1 tsp. peppercorns
3 bay leaf
2 stalk lemon grass
1/2 c. soy sauce
1/4 c. vinegar
Cooking procedure:
Put in pork first in a sauce pan, pour in 1/2-1 cup of water vinegar and soy sau
ce. Add all spice ingredients bring to a boil and simmer in medium heat for 3-5
minutes. Add in the chicken meat and simmer for another 3-5 minutes, add in chic
ken liver and continue to simmer for 2-3 minutes or until cooked and sauce thick
ens.
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Tinowang Tanguige
http://overseaspinoycooking.blogspot.com
1 k. tanguige slice (about 3-4 slices)
1 thumb size ginger, sliced
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalks lemongrass
1 bundle leeks, cut into 2�� length
salt
Cooking procedure:
Wash fish and cut in four part each tanguige slice, remove and discard bones, sk
in and red collored meat. In a pot bring to a boil 8-10 c. of water, add in tang
lad, ginger, onion and tomato, simmer for 3-5 minutes. Add in fish and continue
to simmer for 3-5 minutes. Season with salt to taste Add in leeks and cook for a
nother 2-3 minutes or until fish are just cooked. Serve hot
_______________________________________
Pinoy Buko Chopsuey
http://overseaspinoycooking.blogspot.com
3 pcs. buko, meat cut into wedges
1 chicken thigh, boiled cut into piec
12 pcs. quail egg, boiled
1 medium size sayote, sliced thinly
1 medium size carrot, sliced thinly
12 pcs. young corn, cut diagonally
1 small size cabbage, cut into wedges
100 g. green beans, sliced diagonally
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
100 g. sitsaro, stringed
150 g. pork, boiled, sliced thinly
2 small size onion, chopped
100 g. medium size shrimp, shelled
1/2 head garlic, chopped
1/2 c. oyster sauce
1 tbsp. hoisin sauce
1/2 c. cornstarch
1/4 c. patis
1 tsp. sugar
salt and pepper
cooking oil
Cooking procedure:
In a wok sauté garlic and onion, add pork, chicken and shrimp, stir cook for 3-5 m
inutes or until shrimps are cooked and pork turns to light brown. Add in patis,
and pepper, stir cook for another 2-3 minutes. Add 2 to 2 1/2 cup of broth or wa
ter, oyster sauce and hoisin sauce and sugar bring to a boil and simmer for 2-3
minutes. Add young corn, sayote, carrots, green beans, celery stalks and stir co
ok for 2-3 minutes. Add in sitsaro, cabbage, bell pepper, celery leaves, quail e
ggs and buko meat, stir cook for 2-3 minutes or until vegetables are cooked but
firm. Season with salt to taste. Thicken sauce with 1/2 c. of cornstarch diluted
in 1/2 c of water cook for another minute or until sauce thickens. Serve immedi
ately
_______________________________
Guinataang Hipon
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. hipon
1 bundle sitaw, cut into 2�� lengths
200 g. kalabasa, cut into wedges
1/2 head garlic, crushed
1 thumb size ginger, cut into strips
2 c. coconut milk powder
2-3 red chillies, chopped
1 bundle leeks, cut into 1�� lengths
cooking oil
salt
Cooking procedure:
Remove head and legs of each shrimp pre-steamed cook with crushed garlic and a d
ash of salt. In a large pot sauté garlic and ginger. Add coconut milk powder dilut
ed in 2-3 c. of water, bring it to a boil and simmer for 10-15 minutes or until
the liquid is reduced by half, stirring occasionally. Add in shrimp, vegetables
and red chillies, season with salt. Cover and cook for 3-5 minutes or until vege
tables are just cooked . Add leeks and cook for another 1 minute. Serve hot.
_______________________________
Guinataang Langka, Jackfruit in Coconut Milk
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 kilo sliced unripe langka, jackfruit
daing na espada cut into 2�� square
2 cup coconut milk, kakang gata
5-6 cup coconut milk
1/2 head garlic, minced
5 pieces green sili
4-5 siling labuyo, chopped
2-3 stalks spring onion, chopped
coarsely ground pepper
salt
Cooking procedure:
In a large casserole put the sliced jackfruit, siling labuyo, ground pepper and
garlic, pour in the coconut milk, bring to a boil and simmer for 25-30 minutes a
t low to medium heat, add in the dried fish, green sili and spring onion. Simmer
for another 3-5 minutes or until the jackfruit and dried fish are cooked and mo
st of the liquid has evaporated add in the kakang gata and cook for another 3-5
minutes, season with salt to taste. Serve with a lot of rice.
_____________________________
Oyster Mushroom and Vegetables Stirfry
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 k oyster mushroom
250 g. shrimp, shelled
1 stalk celery, separate leaves, stem sliced thinly
1 large size red bell pepper, cut into wedges
12 pcs. young corn, cut diagonally
1 medium size carrot, sliced thinly
1 medium size sayote, sliced thinly
150 g. sitsaro, stringed
1/2 head garlic, chopped
1 small size onion, chopped
2 tbsp. cornstarch
salt and pepper
cooking oil
Cooking procedure:
In a wok, sauté garlic and onion, add shrimp, stir cook for 3-5 minutes or until s
hrimps are cooked. Add 2-3 c. of broth bring to a boil, add young corn and simme
r for 2-3 minutes. Add in sayote, carrots and celery stalks and stir cook for 2-
3 minutes. Add in mushroom, sitsaro, bell pepper and celery leaves stir cook for
2-3 minutes or until vegetables are just cooked. Season with salt and pepper to
taste. Thicken sauce with 2 tbsp. of cornstarch diluted in 1/4 c of water, cook
for another minute or until sauce thickens. Serve immediately.
____________________________
Beef and Broccoli With Oyster Sauce
http://overseaspinoycooking.blogspot.com
1 k. lean beef, thinly sliced into strips
1 medium size, broccoli, cut into serving pieces, stem thinly sliced
1 big can large button mushroom, cut in half
1 medium onion, chopped
1/2 head garlic, minced
1/4 c. soy sauce
1/2 c. oyster sauce
1 tbsp. lemon juice
salt and pepper
1/4 cornstarch
sesame oil
sugar
cooking oil
Cooking procedure:
Marinate beef in soy sauce, lemon juice, cornstarch and a dash of salt and peppe
r for 10-15 minutes. In a wok, heat 2 tbsp. of cooking oil and stir fry beef in
batches until color change to brown and start to sizzle and set aside. In the sa
me wok heat 1 tbsp. of cooking oil, sutee garlic and onion. Add in the broccoli
stems and stir cook for 1-2 minutes then add in the broccoli floret and mushroom
, stir cook for another 2-3 minutes, add in 1 c. of water, oyster sauce, sugar a
nd beef. Stir cook for another 3-5 minutes or until sauce thickens, drizzle with
a few drops of sesame oil. Correct seasoning if required. Serve hot.
__________________________
Lechon Manok, Turbo Broiled Chicken
http://overseaspinoycooking.blogspot.com
1 1/2 kilo whole chicken
4-6 stalks tanglad, lemon grass, crushed
1/2 cup soy sauce
1/4 cup kalamansi juice
2 tbsp. ground pepper
1 tsp salt
butter
Cooking procedure:
Marinate chicken in soy sauce and kalamansi juice for 4 hours or overnight. Rub
chicken skin and cavity with salt and pepper. Stuff chicken cavity with lemon gr
ass. Tuck in neck inside the cavity, roast in turbo broiler at 350 to 400°F for 1
to 1 1/2 hours, occasionally baste skin with butter. Roast until golden brown. S
erve with lechon sauce or spicy ketchup.
______________________________
Kalderetang Manok, Chicken Caldereta
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. chicken, cut into serving pieces
6-8 pcs. regular hotdog, cut diagonally into three
2 medium size bell pepper, cut into wedges
1 medium size carrot, cut into wedges
1 medium size onion, chopped
1/2 head garlic, chopped
2 tbsp. pickled relish
1 small can liver spread
1 tsp. paprika powder
2-3 pcs. siling labuyo,chopped
1 tbsp. peppercorns
1/4 c. vinegar
1 pkt. kaldereta mix
2-3 pcs. bay leaf
salt and pepper
cooking oil
Cooking procedure:
Marinate chicken with vinegar, a dash of salt and pepper for 5-10 minutes. Drain
marinate. In a sauce pan stir fry chicken in batches until color changes to lig
ht brown, remove from pan and keep aside. In same pan, sauté garlic and onion, ret
urn chicken and sauté for another 2-3 minutes. Add tomato sauce and liver spread,
stir cook for 3-5 minutes. Add 3-4 cups of water, crushed pepper corns and bay l
eaf simmer for 15-20 minutes or until chicken are tender. Add carrots, hotdog, s
iling labuyo, paprika and kaldereta mix diluted in 1/2 cup of water, simmer for
another 10 minutes and until sauce thickens. Add bell pepper, season with salt i
f required and cook for another minute, serve hot with steamed rice.
_____________________________
Chicken Menudo
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 k. chiken breast and thigh
3 pcs. jumbo hotdog, cut into cubes
1 bell pepper, cut into squares
1 small can liver spread
1 medium size carrot, cubed
1/4 cup green peas
1 medium size potato, cubed
1 medium size onion, chopped
1/2 head garlic, chopped
1 cup tomato sauce
1/4 cup patis
2 tbsp. soy sauce
2 tbsp. cornstarch
2 pcs. bay leaf
1/4 c. raisins
1 tsp. sugar
salt and pepper
cooking oil
Cooking procedure:
In a sauce pan boil chicken in 3 cups of water, simmer until chicken are just te
nder. Remove from pan drain and let cool, keep aside chicken stock. De-bone and
cut chicken into cubes, set aside. In same sauce pan sutee garlic, onion and chi
cken 1-2 minutes. Add patis, soy sauce tomato sauce and bay leaf sutee for anoth
er 2-3 minutes.
Add in liver spread and 2-3 cup of chicken stock bring to a boil and simmer for
2-3 minutes. Add in potato, carrot, hotdog and sugar, simmer for another 5-10 mi
nutes. Season with salt and pepper, thicken sauce with cornstarch dissolve in 1/
4 cup chicken stock. Add in bell pepper and raisins and cook for another minute.
Serve with rice.
________________________________
Chicken Binakol
http://overseaspinoycooking.blogspot.com
1/2 kilo chicken
fresh buko meat from 1 medium sized buko, choped
fresh buko water from 1 medium sized buko
1 thumb size ginger, cut into strips
1/2 garlic, chopped
1 small size onion, chopped
1 stalk tanglad stem, crushed
1 bundle sili leaves, remove from stem
1 tsp. peppercorns, crushed
2 tbsp. patis
salt
cooking oil
Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain
, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis,
cook for 2-3 minutes or until meat change to golden brown. Add in tanglad (lemo
ngrass), peppercorns and 5-6 cups of water and bring to boil, simmer for 10-15 m
inutes or until chicken are tender. Then add buko meat and water simmer for anot
her 2-3 minutes. Season with salt to taste, garnish with sili leaves and cook fo
r another 1 minute. Serve hot.
___________________________________
Tinolang Manok sa Papaya
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. chicken
2 thumb size ginger, sliced
1 small size papaya, cut into wedges salt
1/2 head garlic, minced cooking oil
1 medium size onion, chopped
3 siling haba
2-3 stalk spring onions or dahon ng sili
1-2 stalk lemongrass
2 tbsps. peppercorns
1/4 c. patis
1 tbsp sugar
Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain
, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis,
cook for 2-3 minutes or until meat change to golden brown. Add in lemongrass, p
eppercorns and 8-12 cups of water and bring to boil, simmer for 10-15 minutes or
until chicken are tender. Then add papaya simmer for another 3-5 minutes until
papaya are cooked. Season with salt and sugar if required, garnish with spring o
nions and sili and cook for another 1 minute. Serve hot.
_____________________________________
Pinoy Chicken Curry
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. chicken
1/2 head garlic, chopped
2 red bell pepper, cut into 1/2�� strips
2 thumb size ginger, cut into strips
2 small size potato, quartered
1 medium size onion, chopped
1 small size carrot, cut into wedges
2-3 stalk celery, sliced diagonally
1 c. coconut milk, kakang gata
3 c. coconut milk
3 tbsp. curry powder
1/2 tsp. chilli powder
1/4 c. patis
1/4 c. cornstarch
salt and pepper
cooking oil
Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash chicken thoroughly,
drain. In a sauce pan stir fry chicken for 3-5 minutes or until color turn to go
lden brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and
ginger add chicken, stir cook for 2-3 minutes, Add in patis, curry powder and ch
illi powder stir cook for 2-3 minutes. Pour in 3 c. of coconut milk, simmer for
5-10 minutes. Add in potatoes and simmer for 5-10 minutes or until chicken and p
otatoes are cooked and tender. Add the 1 c. of coconut milk kakang gata and cele
ry, and cook for another 2-3 minutes. Season with salt and pepper, thicken sauce
with cornstarch dissolve in 1/2 c. of water, add bell pepper and cook for anoth
er 1-2 minutes. Serve hot with a lot of rice.
_________________________________
Pininyahang Manok
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. chicken, cut into serving pieces with the bones intact
1 small tin can sliced pineapple, cut into chunks
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
2 red and green bell pepper, sliced
1 small tomato, chopped
1/4 c. patis
1/2 c. evaporated milk
1 c. seven up
salt and pepper
cooking oil
Cooking procedure:
In a bowl marinate chicken with seven up for 20-30 minutes before cooking, and d
rain. In a sauce pan stir fry chicken for 3-5 minutes or until colour turn to go
lden brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and
chicken, stir fry for 2-3 misary. Remove pork, chicken and liver from the pot, d
rain and let cool. Continue simmering the broth in low heat until ready to serve
, season with salt to taste. Slice the pork, chicken and liver into thin strips
and set aside. Place noodles in serving bowl and pour strained boiling stock ove
r the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, sp
ring onion and fried garlic. Serve immediately
_____________________________
Kare-Kare (Beef Tripe)
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 k. beef tripe, cut 1��x2�� rectangle
3 medium size eggplant, slice diagonally
1 small size banana bud, quartered and cut diagonaly
1 bundle sitaw, cut into 2" long
1 bundle pechay
1/2 head garlic, chopped
2 large size onion, chopped
1 packet Mama Sita Kare-kare mix
cooking oil
ginisang bagoong alamang
Cooking procedure:
In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower
heat and simmer for 1-2 hours or until tender, add more water as necessary. Rem
ove all scum that rises to the surface. Remove tripes from casserole let cool, s
et aside broth. In a sauce pan, sauté garlic and onion. Add in tripe, stir cook fo
r 3-5 minutes then pour in 3-4 cups of stock and simmer for another 3-5 minutes.
Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3
-5 minutes and until sauce thickens, then add all the other vegetables. Cook for
another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang
bagoong alamang.
______________________________
Beef And Ampalaya With Oysters Sauce
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. lean beef, thinly sliced into strips
2 large size, ampalaya, split in halve seaded,
sliced crosswise and blanch
1 medium onion, chopped
1/2 head garlic, minced
1/4 c. soy sauce
1/2 c. oyster sauce
salt and pepper
1/2 cornstarch
sugar
cooking oil
Cooking procedure:
Marinate beef in soy sauce, cornstarch and a dash of salt and pepper for 10-15 m
inutes. In a wok, heat cooking oil and stir fry beef in batches until color chan
ge to brown and start to sizzle and set aside. In the same wok sutee garlic and
onion. Add in the ampalaya and stir cook for 1-2 minutes then add in 1/2 c. of w
ater, oyster sauce, sugar and beef. Stir cook for another 2-3 minutes or until s
auce thickens. Correct seasoning if required. Serve hot
_____________________________
Tortang Carne
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 ground pork or beef
6 pcs. big size egg, beaten
1 pc. medium size potato, diced
1/2 head garlic, minced
1 medium size onion chopped
1/4 c. soy sauce
salt and pepper
vegetable oil
Cooking procedure:
In a pan, sauté garlic and onion. Add ground meat and stir cook for 2-3 minutes or
until meat turns to golden brown. Add soy sauce stir fry for 1-2 minutes, add 3
-4 cups of water let boil and simmer for 3-5 minutes. Add in potatoes simmer for
another 3-5 minutes until tender and all the liquid has evaporated and start to
sizzle. Season with salt and pepper. Beat eggs in a large bowl, pour in cooked
meat and mix thoroughly.
Heat oil in frying pan, when it start to smoke lower heat to medium low heat and
pour in omelette mixture, pan fry mixture for 3-5 minutes or until it solidifie
s, keep covered, then lower heat to low continue cooking covered for another 5-1
0 minutes for the inner portion of the omelet to be cooked. (Alternate way to co
oked the inner portion with out burning is to transfer the semi solidified omele
tte in tempered glassware and continue cooking in the microwave for 2-3 minutes
at medium to high or bake in oven.). Serve with ketchup or sweet chilly sauce.
___________________________
Tortang Carne Norte
http://overseaspinoycooking.blogspot.com
Ingredients:
2 pcs. 150g. can purefoods carne norte guisado
4 pcs. egg, beaten
salt
vegetable oil
Cooking procedure:
Beat eggs in a large bowl, pour in corned beef and mix thoroughly season with sa
lt. Heat oil in frying pan, when it start to smoke lower heat to medium low heat
and pour in omelette mixture, pan fry mixture for 3-5 minutes or until it solid
ifies, keep covered, then lower heat to low continue cooking covered for another
5-10 minutes for the inner portion of the omelet to be cooked. (Alternate way t
o cooked the inner portion with out burning is to transfer the semi solidified o
melette in tempered glassware and continue cooking in the microwave for 2-3 minu
tes at medium to high or bake in oven.). Serve with ketchup or sweet chilly sauc
e.
_____________________________
Guinisang Togue
http://overseaspinoycooking.blogspot.com
Ingredients:
1/2 k. togue
1 cup small size shrimp
1/2 head garlic, choped
1 medium size onion, chopped
1 medium size tomato, chopped
1 small size carrot, cut into 2�� strips
1 small size bell pepper, cut into 2�� strips
1/4 c. patis
vegetable oil
Cooking procedure:
Remove head, peel off shell and tail of each shrimp. Set aside head, shell and t
ail. Slice each shrimp at the back and remove intestine. Using pestle and mortar
pound into paste shrimp head, shell and tail. Dilute paste in 1-2 cups of warm
water. Pass thru a sieve to separate shells from the juice. Set aside shrimp jui
ce. In a sauce pan, sauté garlic, onion and tomato. Add shrimp, stir for 3-5 minut
es or until shrimps are cooked. Add in patis and shrimp juice cook for another 2
-3 minutes. Add togue, carrots and bell pepper and cook for another 2-3 minutes
or until vegetables are just half cooked. Serve with fried dish.
__________________________________
Humba, Adobong Bisaya
http://overseaspinoycooking.blogspot.com
Ingredients:
1 k. pork liempo (belly), cut into big cubes
1/2 head garlic, crushed
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. brown sugar
3 pcs. bay leaf
1 tsp. peppercorns, crushed
salt
Cooking procedure:
In a thick sauce pan put all ingredients add enough water to cover meat and brin
g to a boil. Set heat to medium low and simmer for 1 1/2 to 2 hours or until por
k belly are tender. Remove all scum that rises, add more water if necessary. Whe
n pork skin turns to gelatine like texture. Correct saltiness and sweetness acco
rding to taste, set heat to low and continue to simmer until all the liquid has
evaporated and pork start to render fat. Now cook the pork on its own fat until
brown on low heat stirring occasionally to avoid burning the bottom. Serve with
a lot of rice,
_____________________________________
Laing, Taro Leaves in Coconut Milk
http://overseaspinoycooking.blogspot.com
Ingredients:
150 g. dried gabi leaves
200 g. pork, diced
150 g. medium size shrimp. shelled
2 cup coconut milk, kakang gata
5-6 cup coconut milk
1/2 head garlic, minced
5 pieces green sili
4-5 siling labuyo, chopped
coarsely ground pepper
salt
Cooking procedure:
Quickly rinse dried gabi leave and drain. In a large casserole put the pork at t
he bottom, add the gabi leaves and on top put the shrimp, dried fish, garlic, gr
een sili, siling labuyo and coarsely ground pepper. Pour in the coconut milk, br
ing to a boil and simmer for 25-30 minutes at low to medium heat. Don not stir f
or the first 20 minutes, using the ladle just press down the gabi leaves to prev
ent from mashing, When the gabi leaves are cooked and most of the liquid has eva
porated add in the kakang gata and cook for another 3-5 minutes, season with sal
t to taste. serve with a lot of rice.
_____________________________________
Steamed Vegetables, Pinasingaw na Gulay
http://overseaspinoycooking.blogspot.com
Ingredients:
1 bowl of the following or any available vegetables
upo, skinned, cut into long wedges
talong, cut into long wedges
sitaw, trimed, cut into 2�� length
okra, trimmed
Cooking procedure:
Method 1: Place all vegetables in a bowl on top of cooking rice in a rice cooker
until cooked but firm and crisp.
Method 2: Steam vegetables in a steamer until cooked but firm and crisp.
Method 3: Boil water and blanch vegetables until cooked but firm and crisp, remo
ve from pot and drain.
Serve immediately with a choice of bagoong na isda or alamang with kalamansi or
tomatoes and onion as a dipping sauce
_____________________________________
Guinisang Munggo with Sotanghon
http://overseaspinoycooking.blogspot.com
Ingredients:
1 c. munggo (mung beans)
100 g. pork,boiled, cubed
100 g. shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
3 pcs. dried fish, cut to pieces
1 medium size ampalaya, sliced
100 g. sotanghon noodles, soaked, drained
1 bundle, talbos ng ampalaya
1/2 c. patis
cooking oil
salt
Cooking procedure:
Wash munggo beans, check and remove stones that might have mixed with the beans.
Put in a medium size pot and add water to cover, bring to a boil for 2-3 minute
s drain and discard first boiled liquid. Add fresh water up to half full and bri
ng to a boil. Simmer for 30-45 minutes or until beans disintegrate, scoop out em
pty bean skins that rises, add in water if necessary. In another sauce pan sauté g
arlic, ginger, onion and tomato. Add pork, shrimp and dried fish stir cook for 2
-3 minutes. Add patis and continue to cook for another 3-5 minutes. Add sautéed in
gredients to the boiling pot of munggo. Add in ampalaya and sotanghon, cook for
3-5 minutes or until ampalya and sotanghon are cooked. Season with salt if requi
red. Add in talbos ng ampalaya and continue cooking for another 2-3 minutes. Ser
ve hot.
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Seafood Sopas
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Ingredients:
3 c. macaroni
250 g. shrimp, shelled
1 cup mussels, tahong, boiled and shelled
2 cups seafood cocktail
1 medium size carrot, sliced thinly
1/2 small size cabbage, shredded
1 thumb size ginger, cut into strips
1/2 head garlic, minced
1 medium size onion, chopped
3-5 stalks wansoy, chopped
2-3 stalks spring onion, chopped
1/2 c. evaporated milk
1 c. patis
saffron
salt and pepper
cooking oil
Cooking procedure:
In a big pot boil and the macaroni and simmer for 30-45 minutes or until soft an
d tender add more water if necessary. In a pan sauté garlic, ginger and onion, add
in seafood ingredients stir cook for 2-3 minutes. Add patis stir cook for anoth
er 2-3 minutes. Add sautéed seafood to the simmering macaroni soup and simmer for
another 3-5 minutes. Add vegetables and simmer for another 2-3 minutes, then add
wansoy. Season with salt and pepper, sprinkle with a dash of saffron. Add the e
vaporated milk and cook for another 2-3 minutes, garnish with spring onion. Serv
e immediately.
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Kinilaw na Lato
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Lato salad is rich in iodine so with other seaweeds. For those who want to try t
his dish here is the recipe of my kinilaw na lato. Enjoy.
Ingredients:
1/4 k. lato
1 small size onion, diced
2 small size tomato, diced
1 thumb size ginger, chopped into small strips
kalamansi
salt
Method:
Clean lato of debris and trim spoiled parts and thick stems, rinse with running
water, drain and keep chilled in refrigerator for 15-20 minutes before serving.
In the meantime prepare dressing by mixing onion, tomato, ginger and season with
a dash of salt. When ready to serve, toss lato and prepared dressing and drizzl
e with calamansi juice. Serve immediately while chilled.
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Tinolang Halaan
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Ingredients:
2 1/2 kilo halaan (clams)
2-3 stalk leech leaves, cut 2�� diagonally
1-2 stalk tanglad (lemon grass)
1 pc. thumb size ginger, sliced into strips
1/2 head garlic, chopped
1 pc. medium size onion, sliced
2 tbsp. cooking oil
Cooking procedure:
Wash clams, drain and place in a bowl. Cover with water and let sit in for sever
al hours (entire day) to allow the clams to expel sand. Boil 2 cups of water wit
h tanglad, set aside. Sauté garlic and ginger together in a pot or wok, then add s
liced onion. Pour about 1 - 2 cups of prepared tanglad water. Bring to a boil. A
dd clams and allow water to boil once more and simmer until the clam shells open
halfway. Add leech and simmer for another 30-45 seconds then turn off the heat.
Serve hot.
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Buko Fruit Salad
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Ingredients:
2 cups buko meat, cut into squares
6 cups fruit cocktail, drained
1 cup sweetened kaong, drained
1 cup red sweetened nata de coco, drained
1 cup green sweetened nata de coco, drained
1 cup thick all purpose cream
1 cup condensed milk
Combine and mix thoroughly all the ingredients in a big bowl. chill in a refrige
rator until ready to serve.
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Buko Pandan Salad
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Buko pandan salad, pandan has become a craze for the Pilipinos. I remember when
I was younger that the only use of this plant was added to cooking the rice to a
dd the aroma of pandan. Today pandan has become distinctively Pilipino. You have
probably have them on your bakery products, drinks, desserts and other food pro
ducts where vanilla was the only preferred flavor. The most popular is the buko
pandan salad and here is the recipe.
Ingredients:
8 fresh buko, scrape meat
2 cans Nestle cream
2 boxes unflavored green gulaman
6 pcs. pandan leaves
2 big cans condensed milk
12 cups buko water
pandan essence/flavour concentrate
Method:
In a sauce pan dissolve gulaman in buko water, add pandan leaves. Simmer until g
ulaman dissolves, add 3 drops of pandan essence. Pour gulaman solution in a wide
shallow container, let cool and allow to set, discard pandan leaves. Cut gulama
n into 1/2�� cubes, set aside. I a large bowl combine buko, gulaman, Nestle cream a
nd condensed milk, chill in a refrigerator until ready to serve.
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