Tuesday, October 25, 2011

Ginisang Corned Beef Recipe

Ginisang Corned Beef, easy to prepare and cook. Filipinos usually paired it with "sinangag" (fried rice). Main ingredients of this menu is corned beef in a can.

Preparations for Ginisang Corned Beef Recipe


1/2 can corned beef
1/2 small onion, chopped
3 cloves garlic, minced
1 potato, diced
cooking oil

Cooking Instructions:

Heat oil in a skillet, fry the diced potato. Set aside. Saute the garlic and onion until fragrant. Add the fried potato, then the corned beef. Stir fry for 2-3 minutes. Add the water (amount according to your preference). Salt to taste. Perfectly served with steamy rice.

Chicken Barbecue Recipe

Chicken Barbecue, Filipinos favorite dish. Chicken parts are cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled. Chicken Barbecue. It's oftenly paired with a bottle of beer.

Preparations for Chicken Barbecue Recipe


1 kilo chicken (whole or cut in pieces)
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of calamansi juice or lemon juice
1/2 cup of sprite, 7up or beer
2 cups of tanglad (lemon grass) for whole chicken
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar

Cooking Instructions:

Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper. Marinate in the refrigerator for 1 to 3 hours. Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole. Cook chicken on grill or in oven until golden brown. Enjoy this delicious chicken recipe with family and friends.

Hototay Soup Recipe

Hototay Soup is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs. This soup recipe is of Chinese in origin but Filipinos embraced and became a part of Filipino Cuisines.

Preparations for Hototay Soup


125 g. of boiled or steamed pork meat 75 g. of boiled or steamed pork liver 3-4 boiled chicken gizzards 6-8 steamed dumplings (recipe and instructions here) 7-8 c.of meat or chicken broth a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind 1 carrot 1/4 head of native cabbage 1/2 head of garlic, crushed and peeled 1 onion, peeled, halved and thinly sliced 2 eggs 1 tbsp. of cooking oil salt and pepper to taste

Cooking Instructions:

Cut the pork meat,liver and gizzards into thin slices. Peel and cut the carrot into florets or rings. Shred the cabbage. If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.

Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.

Monday, October 24, 2011

Pork Tocino Recipe

Pork Tocino, an all time favorite of most Filipinos. A cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. Best paired with rice. It is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor.

Preparations for Pork Tocino


2 lbs cubed pork (loin or butt)
3/4 cup Sprite
1 cup sugar
red food coloring
1 teaspoon freshly cracked black pepper
3 teaspoons kosher salt
2 tablespoons garlic powder

Tocino Preparations:

First, mix all ingredients together in a large container with a lid. Adjust coloring as desired. Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat. It can also be stored in the freezer for later use.

Cooking Instructions:

Place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated. Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning. Best paired with rice.

Thursday, October 20, 2011

Lumpiang Ubod Recipe

Lumpiang Ubod is a very well known Filipino Food recipe that are comparable from spring rolls menu on which the main ingredient is a bamboo shoot(ubod). The main ingredient is only the main difference between ubod and lumpiang sariwa(vegetable roll) but the procedure for preparation is mainly just the same. Goldilocks offer it as their regular recipe and it is very popular too.


1/2 kilo ubod (bamboo shoots), cut inato thin strips
2 cups shrimps, shelled, chopped, heads removed
2 cups pork kasim, chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 cup pork stock
2 stalks spring onions, chopped
salt and pepper
oil for sauteing

For sauce:

1 cup broth (from ubod mixture)
1 tsp salt
1/2 tbsp soy sauce
1/4 cup sugar
1 tbsp cornstarch dissolved in water
2 cloves garlic, minced

Cooking Instructions:

Heat a pan, then saute garlic and onion in oil. Add shrimps and pork, stirring until done. Pour in pork stock. Cover pan. Continue cooking over medium heat until meat is tender. Add ubod. Stir and simmer for 3-5 minutes. Season with salt and pepper according to taste. Transfer to a separate container. Allow to cool. Drain excess broth and set aside.

Sauce Cooking Instructions:

Combine broth, sugar, soy sauce and salt. Allow to boil. To thicken, pour in cornstarch dissolved in water. Add minced garlic.

Tuesday, October 11, 2011

Pork Estofado Recipe

Pork Estofado, deep fat-fried pieces of meat usually tongue, chicken or pork are cooked in vinegar, salt, sugar, water and spices until tender. Garnished with fried potatoes.

Preparations for Pork Estofado


1 Kilo pork cubes
1 cup vinegar
1 cup water
1/2 cup soy sauce
3/4 cup sugar
Oil for frying
1 bay leaf
1 1/2 head of garlic, crushed
1/4 cup cut up pieces of any crusty bread (Pandesal, toasted loaf bread, french bread, etc)
6 pieces Saba, cut diagonally into 3 pieces each
1 large carrot, sliced into 1/2? thick circles

Cooking Instructions:

Combine vinegar, water, soy sauce and sugar in a large mixing bowl. Set aside. In a medium-sized sauce pan, heat around 2 Tbsp of cooking oil. Fry the Saba, around 30-45 seconds on each side or until slightly browned. Set aside. Saute the garlic. Add more oil if necessary. Once the garlic starts to brown, put in the pork, brown the pork on all sides. Once the pork achieve a nice brown coloring, pour in the vinegar-soy-water-sugar mixture.
Cover and bring the mixture to a boil. Once the mixture starts to bubble, drop in the bay leaf. Lower the heat and let the mixture simmer until the pork becomes tender. Once the pork is soft and tender, add in the carrots. Cook for 2 minutes. Add in the fried Saba and bread chunks, and then stir. Continue simmering for another 3 minutes or until the banana is cooked. Serve hot woth a cup of rice.

Paella Recipe

Paella, a complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken from Spanish cuisine that is mostly prepared during special occasions. Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table.

Preparations for Paella


2 chicken breasts, skin removed and cut into large chunks
2 Italian sausages, cut into 1 inch pieces
2 onions, peeled and chopped
10 whole cloves garlic, peeled
28 ounces can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup of your favourite red or white wine
3 bay leaves
1 sprig fresh rosemary
1 red pepper, seeds removed and chopped
1 pound of shrimp, shelled and deveined

Cooking Instructions:

Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate. Add the onions to the hot pan and a small splash of oil, sauté until golden. Add the garlic and stir for a few moments. Add tomatoes, breaking them up with a wooden spoon. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Pata Tim Recipe

Pata Tim is a popular braised pork leg dish similar to paksiw na pata with out the vinegar. It is a stewed pork's knuckle with soy sauce, sugar, rice wine, oyster sauce and other condiments.

Preparations for Pata Tim


1/2 kg pork leg, chopped
50 g dried squid
1 head of garlic, minced
3 tbsp soy sauce
3 tbsp oyster sauce
1tbsp rice wine
1 tbsp fish sauce
1 tsp sesame oil
1 cup pork stock
2 tbsp cornstarch in 4 tbsp water
4 lettuce leaves sliced

Cooking Instructions:

In a pot, boil pork leg until tender and reerve about 1 cup of pork stock. Braise pork leg with soy sauce in oil. In another pot, boil water and scald pork leg to bring out excess oil. Debone pork legs and discard bones.
In a baking dish, arrange pork leg pieces.
Saute garlic and dried squid and arrange on top of the baking dish. Mix oyster sauce, rice wine, fish sauce, soy sauce, cornstarch mixture and sesame oil in a bowl. Pour over the pork leg and steam for one hour until ingredients are cooked through. Steam lettuce and make a bed on the bottom of the serving dish.

Ginisang Ampalaya with Egg Recipe

Ginisang Ampalaya with egg, famous Filipino vegetable dish that is high in nutrients, best for those who are diabetic.

Preparations for Ginisang Ampalaya with Egg


2 medium size amplaya, cleaned and sliced
1 medium size onion, sliced
1 tbsp garlic, minced
2 medium size tomato, sliced
200 g of pork, sliced into thin strips
2 medium size beaten eggs
1 tbsp oil

Cooking Instructions:

Heat the oil in a preheated pan. Sauté the onion, garlic, and tomatoes until golden brown. Add the pork slices and sauté until it become golden brown and crispy. Add salt and pepper to taste. Add the ampalaya and cook around 5-7 minutes (depending on how thick you sliced the ampalaya). Add the beaten egg and stir it in the vegetable sauté. Serve with a cup of rice and enjoy!

Adobong Gulay Recipe

Adobong Gulay is a healthy vegetarian dish well known in the Philippines. The manner of preparing it varies in different regions. Pampanga’s favorite dish. Adobo is a style of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce. This is an excellent Vegetarian dish.

Preparations for Adobong Gulay


1 onion (thinly sliced)
3 cloves garlic (finely chopped)
1 tsp white peppercorn
2 bay leaves
oil for frying
500g eggplant (quartered and sliced 3cm)
125ml sweet soy sauce
60ml vinegar
1/2 tsp black pepper
a pinch of sugar

Cooking Instructions:

Heat oil in a pan then add white peppercorn and bay leaves, stir for 1 minute. Saute garlic till brown. Then add the onion and fry until translucent. Add black pepper and sugar. Stir to mix. Then add the soy sauce and vinegar. Lower to medium heat. Add eggplant and stir to mix. Cover and let simmer for about 25-30 minutes or until the eggplant is soft but not mushy. Stir occasionally. Add water if dish appears dry. Serve with rice and enjoy!

Bulanglang Recipe

Bulanglang is a healthy vegetarian dish well known in the Philippines. The manner of preparing it varies in different regions. Pampanga’s favorite dish.

Preparations for Bulanglang


1 cup malunggay leaves (if you can't get this, try spinach or kangkong
1 cup squash, cubed
1 cup upo (gourd), sliced
1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish)
1/2 onion
1 cup water

Cooking Instructions:

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

Rellenong Manok Recipe

Rellenong Manok or Stuffed deboned chicken, an all-time Filipino favorite. Probably the best way to display one’s culinary skills is by being able to debone a chicken without breaking its skin. Rellenong Manok is another Filipino party dish, always present on the tables come family-and-friends-festivity time. Anything that is "relleno"-ed is stuffed, so this is a deboned whole chicken stuffed with a sweet and savory pork filling.

Preparations for Rellenong Manok


1 whole dressed chicken deboned
1/4 cup soy sauce
1-2 tbsp. lemon juice

Chicken Stuffing:

1/2 kilo ground pork
2 stalks green onion finely chopped
1 small onion chopped
1 egg beaten
1 small carrot finely chopped
1/4 cup cooked green peas
1/4 cup raisins
1/2 cup grated cheese
3 hard boiled eggs
2 tbsp. soy sauce
1/4 cup bread crumbs
1/4 cup pickle relish
a dash of salt and pepper

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.

Pesang Manok Recipe

Pesang Manok, Manok is the Tagalog word for 'chicken' and pesa is a Chinese-derived word referring to something that is plainly boiled. Pesa has long been associated with the mudfish dalag, but a chicken variation is also popular.

Preparations for Pesang Manok


1 2 to 3 pound chicken, cut into serving pieces
1 teaspoon salt
1/2 onion, cut into wedges
1 bunch chopped scallions
1 head bak choy (Chinese vegetable)
1 tablespoon peppercorns
2 medium-size potatoes
1/2 small green cabbage

Cooking Instructions:

Boil chicken in enough water to cover, with onion, potatoes, peppercorns and salt. When chicken is tender, add the cabbage, bak choy and scallions. Cook until vegetables are crisp-tender. Serve hot and enjoy.

Tenderloin Steak Recipe

Tenderloin steaks is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender but of beef. Steaks, are best cooked hot and fast and benefit from their time on the grill. Marinades are not required as long as you don't over cook the meat. You might want to add a little additional flavor in the form of a spice rub however.

Preparations for Tenderloin Steak


1 kilo tenderloin, sliced into serving portions
1 tsp oil
1 tsp salt
3 tomatoes, sliced
2 tbsps calamansi juice
2 large onions, cut into rings
2 medium size potatoes, french fried
1/4 cup soy sauce

Cooking Instructions:

Soak the meat slices in soy sauce, calamansi juice and salt for 1 hour, saute onion rings and set aside. Remove excess oil and panfry meat slices to desired doneness. Place on platter and garnish with onion rings, french fries and sliced tomatoes.

Chicken Sotanghon Recipe

Chicken Sotanghon, Sotanghon is the Filipino name for the bean thread noodles also known as cellophane noodles or chinese vermicelli noodles which is made from mung beans. It is thin, like vermicelli, almost transparent, smoother and more slippery than most other noodles. Used not only in soups but also in lumpia (spring rolls) and pancit (chowmein-like dish).

Preparations for Chicken Sotanghon


2-1/2 to 3-pound chicken
1 tablespoon finely minced garlic
2 bay leaves
1 cup onion, minced
1 teaspoon peppercorns
3 tablespoons cooking oil
1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth)
1/2 cup leeks, cut julienne-style and then in half
1/2 cup carrots, cut julienne-style and then in half
1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
patis or salt and pepper to taste
1/2 cup minced onion
1/4 cup celery, cut julienne-style and then in half
1/2 cup anatto water

Cooking Instructions:

Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot. Set aside and let cool. Strain broth through a sieve. Set aside.

Remove all flesh from the boiled chicken. Discard the skin and cut chicken meat into thin strips.

In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent. Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in carrots, leeks and celery. Add sotanghon noodles. Add patis or salt and pepper to taste. Serve hot and enjoy!

Tokwa at Baboy Recipe

Tokwa at Baboy, (Pork and Tofu) is a traditional appetizer in most Filipino restaurants and most especially in places offering beer. Commonly composed of pork ears, chewy tofu, soy sauce, pork broth, vinegar and other spices.

Preparations for Tokwa at Baboy


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

Cooking Instructions:

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.
Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour. Take out the pork from the pot and let it cool. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan. Draw off the fried tokwa on paper towels and let it cool. Cut up the remaining onion and 3 cloves of garlic. 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. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce. Best paired with a bootle of beer or bowl of porridge.

Sinigang na Baka Recipe

Sinigang na Baka (Beef shank in tamarind), Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, balimbing, kamias, santol, batwan or batuan and raw mango among others. It is one of the most popular and well-liked by Filipinos, we cooked it with meat, fish and prawns or shrimp.

Preparations for Sinigang na Baka


10 pieces sampaloc
1 kilogram or 2 pounds beef ribs, cut into pieces
5 cups water
4 pieces tomato, sliced
1 onion, sliced
3 pieces gabi, peeled and halved
1 bundle sitaw, cut into 2 inch length
1 bundle kangkong, cut into 2 inch length
salt or patis to taste

Cooking Instructions:

Cook the sampaloc in water until tender, mash the sampaloc and strain to get the juice. In a pot boil beef in water, add tomatoes, onions and sampalok juice. Add gabi until tender and then add sitaw and kangkong. Boil and season to taste and add kangkong leaves. Serve hot!

Ginataang Manok Recipe

Ginataang Manok (Chicken cooked in coconut milk), chicken stew simmered in coconut milk and spices. One of the most Filipino favorite ingredients is coconut milk, locals often called "Gata" or Ginataan . It makes the meat more fragrant, tasty and exotic.

Preparations for Ginataang Manok


1 2-3 pound chicken, cut into serving pieces
1/4 teaspoon pepper
1/4 cup white vinegar
1 12-ounce can coconut milk
1/2 cup water
1 tablespoon salt
3 cloves garlic, crushed

Cooking Instructions:

In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot, paired with rice.

Wednesday, October 5, 2011

Pancit Bihon Recipe

Pancit Bihon, possibly the most popular and preferred amid pancit recipes. The commonly preferred Chinese noodle recipe that cherished by every last Filipino. Any particular event won't be finish with no pancit recipe as there really are a a lot of diverse variation of pancit recipe based on kinds of noodles that are now being applied.

Preparations for Pancit Bihon


1 lb boneless skinless chicken breasts
2 cloves garlic, minced
2 celery stalks, thinly sliced
1/2 cabbage, thinly sliced
3 carrots, julienned
1/4 cup vegetable oil
3 tablespoons soy sauce
1/2 teaspoon salt
1 lb bihon noodles ( rice vermicelli )
1 cups chicken broth

Cooking Instructions:

Soak rice noodles in warm water until softened and then drain.
In a large saucepan, bring chicken to a boil and then reduce heat to medium and simmer for 15 minutes or until chicken is tender. Remove the chicken and shred with forks. In a large saute pan, heat oil and saute garlic. Add chicken and soy sauce and stir-fry for 5 minutes. Add Cabbage, carrots, celery, salt and chicken broth and stir-fry for an additional 2-3 minutes. Reduce heat to low, add rice noodles and stir gently for another 3-5 minutes. Serve with bread.