Pagkaing PINOY

Filipino Favorite Recipe



Throughout the centuries, Filipino recipe has been a constantly evolving merge of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. Most of the Filipino recipes and filipino foods comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino recipes. Another, though less present influence is that of other South-East Asian countries who have contributed all but their love of hot spices to Filipino cooking in filipino recipe.



Pansit-Sotanghon



Ingredients:
8 cups water
1/2 pound pork loin
1/2 pound chicken breast
1 teaspoon peppercorn
5 whole cloves garlic (total)
salt and pepper to taste
1 pound vermicelli noodles
1 medium onion, sliced
1/2 pound shrimp
3 cups cabbage
1 cup carrots, cut into strips
1/4 cup oyster sauce
1/3 cup soy sauce


Cooking Method:
1. Bring 8 cups water to boil, add 1/2 pound pork loin and 1/2 pound chicken breast with one teaspoon peppercorn, 2 whole cloves garlic and salt to taste. Boil until tender, drain and slice meat into strips. Set aside broth.


2. Cover 1 pound vermicelli noodles with water and soak until tender. Cut noodles and drain them completely.


3. Saute 2 cloves garlic, 1 medium slice onion, then add pork and chicken strips (from #1) and 1/2 pound shrimp and ground pepper. Add 3 cups cabbage and 1 cup carrots cut into strips. Do not add water. Set aside.


4. Saute more garlic, more onion, 1/4 cup oyster sauce, 1/3 cup soy sauce and 6 cups of reserved broth (from # 1). Bring to boil, add noodles, cover and simmer until cooked.


5. Mix #4 and #3.

ENJOY COOKING MGA TOL

Rellenong Bangus

Ingredients: 1 whole bangus (milkfish) 1-1/2 to 2 pounds dressed
1/4 cup soy sauce
1/4 cup lemon juice
1/2 cup water
1/2 teaspoon salt (for boiling fish)
2 tablespoons corn oil
2 cloves garlic, chopped fine
1 medium onion, chopped fine
1 can (8 ounces) tomato sauce
1/2 cup potatoes, diced fine
1/2 cup carrots, diced fine
1 small can early baby peas
1/2 cup raisins
1/4 teaspoon salt
Fresh ground pepper to taste
1 egg, beaten
1 tablespoon melted butter or oil

Cooking Method:
Pound fish body to soften. Slit back to open. Remove backbone. Scrape fish flesh with a spoon, being careful to keep skin intact. Marinate skin (with head and tail) in soy sauce, lemon juice and pepper. Set aside.


Meanwhile, boil fish flesh with 1/4 cup water and 1/2 teaspoon salt until color of flesh changes. Cool, then pick bones. Saute garlic in hot oil until brown. Add onion and tomato sauce. Simmer 3-5 minutes. Add potatoes and carrots. Stir-fry over medium heat until vegetables are tender. Add peas, raisins and cooked fish flesh. Season with salt and pepper. Cook about 5 minutes more. Add beaten eggs, mixing well. Let cool. Stuff fish skin with mixture and sew back openings. Brush with melted butter or oil. Bake at 350 degrees 30 to 40 minutes or until golden brown.

Filipino Favorite Recipe 2

Embutido



Ingredients
1/4 kilo ground pork
1/4 cup carrots, chopped
1/3 cup instant oatmeal
1/4 cup pickle relish
1/2 cup shredded wheat bread
1 red bell pepper, chopped
1 tbsp onion, chopped
2 tbsp liquid skim milk
1/4 tsp ground pepper
3/4 tsp low-salt cheese



METHOD
1. Mix all ingredients together. Roll 4 cm in diameter.
2. Wrap with plastic cling wrap. Steam for 1 hour.
3. Remove from wrapper. Slice and arrange on a platter. Serve with lite mayonnaise.

Note: You can use ground beef in replacement of ground pork

Beef Caldereta



Ingredients
1.5 lbs. stewing beef, 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
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
2 hard cooked eggs, sliced
1/4 cup stuffed olives


METHOD
1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. 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 beef 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 beef is tender.

3. Add 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.

Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.

Preparation time: 10 minutes (plus 1-2 hours marinating time)
Cooking time: 2 hours
Serves 4


Munggong Guisado

* 3 cups munggo (mung bean)
* 4 cups stock
* 1 small head of garlic (minced)
* 1 small onion (minced)
* 4 pieces tomatoes (diced)
* 3 cups water
* 1 tablespoon oil
* 1-cup malunggay leaves
* Pinch of salt & pepper
* Patis (fish sauce to taste)




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1. Boil munggo beans in water until tender, strain and set aside.
2. In a pot, heat oil and saut? garlic, onion, tomatoes.
3. Add in munggo and stock.
4. Season with salt & pepper and patis.
5. Add in the malunggay.
6. Serve hot

Dinengdeng Ilocano Recipe

* 2 pieces bangus (halved and grilled)
* 1 bundle string beans (cut into 2")
* 2 cups squash (peeled and cubed)
* 6 pieces okra (halved)
* 1 big ampalaya (cut into 6 parts)
* 2 cups water
* 3 tablespoons bagoong isda




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1. In a pot, pour in water and bagoong.
2. Strain mixture and bring back to heat.
3. Add in the bangus and vegetables.
4. Cover and cook well.
5. Serve hot.

Adobong Gulay Vegetarian

* 1 onion
* 3 cloves of garlic (adjust to your taste)
* peppercorn, to taste
* 2 bay leaves
* vegetable oil
* potatoes or talong (around 1 lb or so)
* soya sauce (1/4 c)
* sukang Paombong or your favourite vinegar (1/4 c)
* pepper and sugar to taste (use a generous dash of pepper and a tiny tiny amount of sugar, to bring out the taste of the rest)



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Heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown. Then add the onion and fry until translucent. Add the pepper and the sugar, stir briefly to mix, then add the soya sauce and vinegar. Lower heat to medium then add the potatoes or eggplant. Stir briefly then simmer, covered, around 25-30 minutes for the potatoes or around 35-40 minutes for the eggplant. They should be soft but not mushy. Add water if liquid level drops too low.

Serve over rice. Note: Now, in this Lenten season, I decided to try something interesting. Try using the above recipe with whole, hardboiled eggs. Follow the recipe as for the potatoes. When the potatoes are almost done, add the whole, peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let the flavour penetrate the egg more easily. This particular dish (adobong itlog) really tastes well the next day.

Tortang Talong

* 1 small Japanese-type talong (eggplant) per person (4 of them then)
* 1 egg per person
* 1 onion
* salt, pepper to taste
* tomato, cilantro or kinchay to garnish



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Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible.

In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.

Sauteed Patola with Misua

1 big sized patola
* 100 grams pork cut into small cubes
* 100 grams shrimps, shelled
* 2 thin rolls misua (noodles)
* 1 onion sliced
* 3 cloves garlic, minced
* 2 tbsp. fish sauce (patis)
* 4 cups water w/shrimps juice
* 1 tsp. vetsin
* salt to taste
* 2 tbsp. cooking oil




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Peel patola, slice into thick roll pieces. Set aside.

Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork in tender. Add shrimps juice. Stir gently until it boils. Add patola and vetsin. When patola is almost done, and misua. Boil for 2 minutes and serve hot.

Note: Do not boil misua for too long or it will melt and become a paste

Crispy KangKong

# 4 bunches kangkong leaves, cleaned
# 1-1/2 cup water
# 3 cups corn starch
# 5 cups cooking oil
# 1 cup flour
# salt and monosodium glutamate ( MSG) to taste
# 1 pc boiled egg, grated medium


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Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250?F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Chopsuey

1/4 kilo pork, cut into small cubes\
1/4 kilo chicken giblets & liver
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled
2 large onions, quartered
3 cloves garlic crushed
1 pc. medium sized carrots, round thin slices
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks, chopped 2" long
2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. stringbeans (habichuelas)
2 pcs. bell pepper, red & green, big slices
2 cups chicken or meat broth
1 tbsp. vetsin
2 tbsp. fish sauce (patis)
1 tbsp. cornstarch
2 tbsp. cooking oil
2 tbsp. sesame oil (optional)




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Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked vegetables. Serve hot.


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Ginataang Galunggong

* 1/2 kilo fresh galunggong (medium sized)
* 1/2 cup vinegar
* 1/4 cup water
* 2 native green pepper (long)
* 1 tbsp. salt
* 1 tsp. vetsin
* 2 tbsp. ginger, minced
* 1 1/2 cups coconut cream, thick




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Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream would not curdle. When it boils, ocver and lower heat. Cook for 10 minutes and until sauce thickens.


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Ginataang Labong

Labong = Bamboo Shoots


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* 2 cups strips of bamboo shoots (labong)
* 1 big coconut, grated
* 100 grams small fresh shrimps shelled
* 100 grams pork belly, cut into small cubes
* 2 pcs. Long green peppers
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 tbsp. Minced ginger
* 1 tsp. Vetsin
* salt to taste




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Soak labong in water for 1 hour. Drain. squeeze out water. Set aside.

Add 1 cup lukewarm water for grated cocnut, extract thick cream. Set aside. Add 1 ? more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens.

Mince the green pepper if you want a hot and spicy dish.


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Eggplant Asado

3-4 eggplants
* 2 tbsp. soy sauce
* 1 tsp. vetsin
* 1 tsp. calamansi juice
* 1/2 cup water
* 1 large onion, sliced into thick rings



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Fry onion rings until half cooked. Set aside.

Peel eggplant. Cut crosswise into 1/2" thick slices. Fry till light brown. After frying set aside oil, put back fried eggplant in pand and add soy sauce, calamansi juice, water and season with vetsin. Cover and cook until done. Serve with onion rings on top.


Sinangag

* Yesterday's left-over fried rice (say 1 cup of cooked rice)
* 1 small onion, sliced thinly
* 2 cloves garlic, chopped into small bits
* 1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
* 1/2 c peas (we generally use the frozen kind)
* salt and pepper to taste
* toyo (soy sauce) for colour



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Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat.

This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.

Sisig



Ingredients
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine


METHOD

1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.


Menudo



Ingredients
1 kilo pork meat, cut into cubes
1/4 kilo pork liver, cut into cubes
2 cups potatoes, cubed
1 cup carrots, sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced
1/2 cup green peas
2 tbsps oil
salt and pepper to taste


METHOD

1. Saute garlic and onion; add pork meat and cook until done. Add tomato sauce.
2. Add potatoes, carrots and green peas.
3. Add liver when vegetables are done; season and bring to a boil.

Makes 10 servings.

w0w sarap naman nyan..