Filipino recip e booktest preview. Actual release 13/08/14 by Tang's Kitchen

TANG’S KITCHEN FILIPINO RECIP E-BOOK

Tang’s kitchen Filipino Recip e-book | Chef Tang

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Tang’s Kitchen Filipino Recip e-book

The Tang’s Kitchen Filipino Recip e-book Welcome to the first recip e-book, being brought to you by Tang’s Kitchen. This first edition is a collection of 150 Filipino recipes which is being made available to you in a number of different formats, of which this is only one. Please download as many of the formats that are useful to you as you want. They are all free and unrestricted. The PDF format works well across multiple devices with different operating systems. As this is an e-book you can access it on devices like e-book readers, iPad, iPhone, iPod, Desktop and laptop, Android phones and tablets, windows and Blackberry devices, all using our PDF format. Look for our other e-books, which are being published under a monthly programme, the actual publication date has yet to be confirmed, but it will be no later than the 15th of each month. If you don’t like digital formats and want to print this recip e-book, it has already been formatted to print like a book or magazine. If you need help with the set up please email me and I will do my best to help, although I am no technical guru, I warn you We are featuring one Countries cuisine a month i.e. Philippines, USA, Great Britain, France etc. and in total there will be 60 and each will have between 150 and 300 recipes. For example, this one has 150 recipes in 15 categories, more that 250 colour photographs and is 350 pages or so in length. Please give me your feedback – try to make the criticism constructive please, pretty please – so that I can work on making the indexing simple, intuitive and easy. If it is too difficult to navigate you will lose heart and stop using it and that is not why I spend 20 hours a day on this stuff. I really want you to want to use them. It depends on the number of good quality recipes each cuisine has available, as to how many recipes will feature in each book. 150, however, is the minimum and 300 the maximum. I can’t physically produce more than hat in the time frame. If a cuisine has too many recipes, Italian, French, Chinese and American spring to mind, we will

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Tang’s Kitchen Filipino Recip e-book

produce 2 volumes. Anyway, so over the next 5 years you will be able to receive over 14,000 recipes from around the world for free and by making absolutely no commitment, other than giving us your email address. Tang’s Kitchen jealously guard our and your privacy and WILL NEVER ALLOW EMAIL to be accessed for marketing, or sold to anyone for marketing lists. We don’t like SPAM, junk mail, not the luncheon meat, either. So why do we collect it then? For several reasons, if I have your email I can send you the latest recip e-book on publication ready to download with 1 click in email, also if you wish to comment on and rate restaurants, recipes and kitchen equipment we need you to register, so that we know it is you and not someone pretending to be you. Finally, when we capture your email it gives me no personal information, I would actually like more, like gender, age, primary language, interests, nationality and favourite foods, so that I can provide our subscribers with more tailored content. However, it does help us a little, as we know whether you use a company domain, AOL, Google, Yahoo or others and we get the country where you are registered. This helps me a lot actually. We are only small in number, but we have a lot of technical stuff, back up and analytics. This way we know where our subscribers are based. Please remember we have basically two types of customer; subscribers and surfers. Surfers are people who access our sites and look at what we have and do. Subscribers are people who register with us and download, use and actually fully engage with what we produce. Obviously we don’t charge our customers so what makes them different? Surely they are all the same? Just numbers, right?

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Tang’s Kitchen Filipino Recip e-book

Not really, although both are important and without enough visitors, it is unlikely that our sponsors would continue to support us for the long term. There is no such thing as a free lunch, after all! At 5am yesterday morning, after working without sleep (no this is not a sob story looking for sympathy – well only a little bit) for 48 hours, I sat there wondering why I started this. All the usual reasons apply, Income, family to feed, something I know something about – a pretty narrow range let me say! – and something I love to do. Not for any fame or notoriety, you never see my name or Photo, too ugly, scares the kids!! Really, the reason is quite fundamental. I am lucky enough to come from a family with a deep background in food. Even then, had I not started to travel with m work, my food horizons would have been mostly limited to the odd trip to a London Restaurant and once a week to the local Indian or Chinese Restaurant. I would have missed out on so much and so many experiences that the thought makes me cringe. I know how lucky I have been and that many others are not as lucky as I was. This is my small attempt to bring this world of tastes to them in an easy, enjoyable way and for free. If the effect that travel had on my food experiences can be replicated by Tang’s Kitchen for only a handful of people I will be a happy man, but obviously, the more the merrier, as they say. In my long-winded way, the answer is that I see our subscribers, the ones who download, cook, use our recipes, criticize, praise, comment and rate as by far the most important to me. They are why I chose to do this – apart from the money! – it’s not that much really. Sounds too good to be true doesn’t it! It really is true for you, you get great recipes in a format you can use anywhere on pretty much any device and cook your heart out. We even email each book to you with the e-book attached. You don’t have to do anything except click on the attachment to download it. Of course, you will also be able to download the books from our web and

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Tang’s Kitchen Filipino Recip e-book

mobile sites, as well as through our mobile applications which are coming soon. If you lose your device or your files get corrupted, don’t worry just go to the web site and download the set, or email me and I will put together a set for you and email it to save you any trouble. As some of us live in Manila and Filipino food is generally not well known we decided that we would put it firmly in the spotlight and our first publication is the Filipino recip e-book to celebrate, or commiserate, (Only joking, I’m responsible for 3 little ones myself, but 100 million is a lot of people to feed) the population reaching 100 million. Anyway we hope you will enjoy using this book as much as we did creating it. Happy reading, cooking and especially eating! From everyone at Tang’s Kitchen

Hunan Province, home of Hunan Tang's

Index About Tang’s Kitchen and what we aim to do. How to get the best out of this recip e-book and our website An Introduction to Filipino Food

Tangâ&#x20AC;&#x2122;s Kitchen Filipino Recip e-book

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Pork Tocino Main Recipe Categories

Breakfast Tosilog - Pork Tocino with garlic rice & egg Tapsilog - Beef Tapa with garlic rice & egg Longsilog - Longganisa with garlic rice & egg American/British Fried breakfast with a Filipino Version Hotsilog - Hot Dog & garlic rice

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Cornsilog â&#x20AC;&#x201C; Filipino Corned Beef with garlic rice & egg Spamsilog - Spam or Luncheon Meat with garlic rice & egg Bangsilog - Bangus - Milkfish with garlic rice & egg Pancake & egg Bacon & egg Pandesal

Cornsilog

Tapsilog

Sandwiches The Manila Bay Panini - Tuna Melt Panini The Filipino Beef Tapa Cheesesteak Navy Golf Clubhouse Batangas Country Club with Avocado & Lemon Mayonnaise American Chicken Salad The Cuban Ham & Cheese Panini Crispy Chicken Fillet Shrimp & Marie Rose Sauce The Monte Cristo

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Navy Golf Clubhouse

The Manila Bay

Shrimp Cocktail

Snacks & Merienda Shanghai Lumpia Chicken & Mango Lumpia Pork Siomai Pork Siopao Tofu & Dipping Vinegar Sauce Monay with Filipino Tuna Ensaymada Pork Empanada Egg Pandesal Fried Chicken Gizzard with chilli dipping sauce

Chicken & Mango Lumpia

Pork Siomai 8

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Appetizers & Light Bites Beef Tapa Corned Beef Hash Chorizo & Cheese Lumpia Crispy Kiliwan Drunken Shrimp Sizzling Tofu Garlic Mushrooms Golden Crumbed Kesong Puti Kwek Kwek Ground Pork Omelette

Tapa

Kwek Kwek Beef

Sinigang na Corned Beef Beef Nilaga - Beef Stew Beef Tapa Bistek Tagalog Beef Asado Beef in Oyster Sauce Beef Menudo Kare Kare Filipino Beef Curry Beef Salpicao 9

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Nilaga

Kare Kare

Pork Pork Menudo Pork Adobo Pork Caldereta Paksiw na Pata Lechon Belly Pork Afritada Boneless Crispy Pata Bicol Express Pork Tocino Filipino Pork Chops

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Paksiw na Pata

Pork Tocino Skewers Chicken

Filipino Pineapple Fried Chicken Chicken Tinola Chicken Adobo Chicken Caldereta Pininyahang Manok Chicken with Coconut Milk, Peppers & Pineapple Chicken Pochero Adobong Manok sa Gata - Coconut Chicken Chilli Sesame Wings Chicken Muamba Mango Chicken

Caldereta

Sesame Wings

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Seafood Tilapia fillets cooked in coconut milk Cream Dory fillet Escabeche Seafood Sinigang Cream Dory fillet cooked in a mild Filipino Coconut Curry Cream Dory fillet Cooked in Coconut Milk, peppers and Pineapple Bagoong Guisado Afritadang Bangus Sizzling Gambas Bangus Sisig - Milkfish Fish Fillet Bites

Bangus Sisig

Fish Fillet Bites Shellfish

Sweet & Spicy Shrimp Mussels sa Gata â&#x20AC;&#x201C; Mussels in coconut broth Adobong Tahong Scallops Adobo Shrimp Pasta Shrimp Curry with Saba Plantains Crab and Squash Soup 12

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Fried Shrimp and Mushrooms Camaron Rebosado – Filipino Tempura Shrimp Mussels and Garlic Stew

Camaron Rebosado

Shrimp Curry

Inihaw – Grills, Barbeque and Outdoor Chicken Barbeque Chicken Inasal Pork Barbeque Grilled Fish in Pandan Inihaw na Baboy - Grilled Pork Belly Filipino Grilled Calamari Lemon Chilli Marinated Chicken Beef & Tofu Lemongrass Skewers with Chilli Guava Sauce Grilled Chickamansi Spicy Coconut Chicken

Chicken Inasal

Pork Barbeque

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Rice & Noodles Sinangag - garlic rice Fried rice Pancit Bihon Guisado Pancit Bihon Filipino Sweet Red Spaghetti Pancit Canton Arroz Caldo Chicken & Pineapple Fried Rice Yangchow Fried Rice Java Fried Rice

Pancit Canton

Java Rice

Side Dishes Vegetable Ukoy, with dipping sauce Atchara - Pickled Green Papaya and other vegetables Filipino Chopsuey Bulanglang 14

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Ampalaya with Pork Ginisang Baguio beans Pinakbet Ginisang Petchay - Pak Choi Sauteed Green Beans Stir Fried Vegetables

Atchara

Vegetable Ukoy

Vegetables Adobong Kangkong Spicy Seasoned Saute Potatoes Chilli Cheese Fries Coleslaw Patatas Bravas y Chorizo Corn kernels with a cream sauce Roasted Root Vegetables Creamed Cabbage Fresh Papaya Lumpia Spicy Tofu with Oyster Sauce

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Patatas Bravas y Chorizo

Chilli Cheese Fries

Salads Chicken Macaroni Salad Papaya Salad Tomato & Kesong Puti salad Potato salad Seafood salad with Lime Dressing Waldorf salad Fresh Tuna salad with Plum & Sweet Chilli Dressing Beef Tapa and Green Bean Salad Mixed leaf salad House salad Restaurant Style

Chicken Macaroni

Papaya Salad

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Desserts Leche Flan Bibinka Biko Halo Halo Buko Pandan Fruit Salad Chocolate Peanut Butter Pie Chocolate Lava Cake Coffee Jelly Served with Vanilla Ice Cream Turon Saba - Banana Spring Rolls Budin - Filipino Bread and butter pudding

Halo Halo

Chocolate Lava Cake

Tang’s Kitchen Filipino Recip e-book

About Tang’s Kitchen and our aims Tang’s Kitchen, was set up to give our subscribers free access to, and free downloads of, recipes and recip e-books from around the world,

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Tang’s Kitchen Filipino Recip e-book

from our website, mobile website or mobile applications – http://tangskitchen.wix.com/tangskitchen We love food and along with Hunan Tang’s – which specializes in Chinese and Filipino Cuisine – and the Boston Roadhouse – which I am sure you have by now guessed majors on American food, Tang’s Kitchen makes up the Tang Food Group. Our aim is to give you free and easy access to great recipes that you and your friends and family will want to cook and eat again and again. Because our recipes are all free to download and Chef Tang doesn’t have a publisher telling him what to do our approach is a little different to most. Our objective is to get great recipes into your hands and use them how and where you want and easily share them with others. We are not really proprietary about our recipes and feel it is a compliment when others set out to imitate them. Chef Tang avoids all the “imitation is the sincerest form of flattery”, but we know how he really feels when someone who liked his food enough to try to replicate it does so successfully. He doesn’t get grumpy at all, in fact it is big smiles all round in the kitchen. Of course, if you want an exact Boston Roadhouse #9 hamburger, you have to buy it from us at Boston Roadhouse. JUST KIDDING!! Last I heard Chef Tang is planning to include the recipes for the #9 and our signature sauces – our Boston Special Sauce© and our Boston Red Sauce©. So much for commercial secrets, eh!! No, the purpose of food, once you have got past the stage of avoiding starvation, is the enjoyment of food cooked with love and care by family and friends. The continual evolvement of food and national cuisines would not be possible without the exchange of ideas, yes – and to a certain degree copying – and the world would be a poorer place. If the concept of copyright existed in reality around foods, there would only be 18

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one type of hamburger, one type of Club Sandwich – probably being sold from one corner shop in Harlem and not known outside New York – and about 1 million roast meat lunches being cooked illegally every Sunday in Britain. n. How ridiculous would that be and what would happen to Hotel Room Service? I am the first to agree that businesses need to be protected and that those who have invested their earnings or shareholder funds in the creation of products and brands need to be protected and able to reap the benefit, otherwise why bother? I also believe that no-one no one has the right to try to pass their business off as a McDonald’s, Burger ger King King, Johnny Rockets, Wendy’s or Sonic. That is wrong and inadequate. You should be trying to take their original idea and make it better, not just trying to copy it because it was successful. Really, what is the BIG SECRET behind the Big Mac©, the Whopper with Cheese©, or the #12©? Really, come on!! Any customer with half a brain and a few taste buds uds can name the main ingredients in those items and identify the major elements of the sauces in moments. Heston Blumenthal’s Snail Porridge it is not! In fact, our Boston Special Sauce© and Boston Red Sauce© Sauce© were invented because of our love of the McDonald’s Big Mac© and Johnny Rockets #12 hamburger© © and their Red Red Sauce©. ©. (Sorry about all the © copyright symbols, but Chef Tang doesn’t want to get sued)!!

Quarterpounder & Cheese

Bacon & Cheese Whopper

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Actually it’s a pain for me to put them in each time. Aha, maybe that’s why the lawyers do it! It seems to me that always having to add the symbol is like aversion therapy and you get so tired of it you stop mentioning the copyrighted names. Just a thought, you know how slippery lawyers are!!) We do not claim that some of our products are the same as theirs or the Burger King Whopper with Cheese© and the Carl’s Jr. Western Cheeseburger with Bacon©. We might have been inspired to put some items on our menu because we ate and liked the flavours of the products mentioned above, but that is as far as it goes. In fact even if they were identical we would not claim that they were and we would change our recipe because we would not want to be exactly the same as them. However, we freely admit that we like those products – when well cooked and freshly made - and wanted to offer our customers a similar taste experience. One of Tang’s Kitchens favourite restaurants in Manila is a Thai restaurant called Peoples Palace – in our opinion the best Thai restaurant in the country. In our Thai Recipe collection, you will find at least 4 recipes we have devised after eating there, that are based on their menu. I will tell you 3 of the 4 and when the Thai collection is released the first subscriber to guess the other one will get a free recipe download!! Just kidding again, we will sort out a nice prize. The first is an appetizer, consisting of whole prawns, or shrimps, depending on where you’re from, flavoured with fresh Coriander/Cilantro and packed end to end inside a spring roll wrapper, deep fried until golden and served with a great Thai dipping sauce. The second is a side dish called Morning Glory, made with fresh water spinach or kankong, red chillies, onion, yellow bean baste and small dice of crispy lechon (in, this case slow roast pork belly). Simply divine!

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We had to come up with a version for you, even though we cannot put it as part of our menu. The third recipe is a curry, Thai Red Roast Duck Curry. The very first time Chef Tang had this he was hooked and started work on his own version – a medium spiced red curry with Cherry Tomatoes, Long Green Beans and slices of duck breast, roast separately, still pink in the centre, sliced and then added to the curry for serving. Delicious! Sorry, I got a little off track there, but it happens at my age, I am old now. I am supposed to be talking about Filipino food aren’t I, not hamburgers and Thai food.

Duck Breast

Thai Red Curry

How to get the best out of this recipe collection and our website At Tang’s Kitchen we believe that recipes are not written in stone and will evolve over time as cooks try different combinations of ingredients and spices to alter the blend and flavour of the dish. We have absolutely no problem with this and encourage you to amend our recipes to suit your taste.

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Tang’s Kitchen Filipino Recip e-book

Hunan cuisine is slightly on the spicy side, so I like quite spicy dishes, although not overpowering – I still like to taste the ingredients, not just the spice! You may like your food more or less spicy than me so increase or reduce the appropriate ingredients as you like. You may also not be a fan of particular ingredients. If so, then amend the amount you are using. If you are averse to saltiness in your food be careful about how much fish sauce and soy sauce to dishes. The same can apply to chilli powder and peppers. Remember,” you can add, but you can’t take out” if the quantity seems too much try a smaller amount and then add more if you need to. I won’t be upset. I once went onto a food site where the world renowned Gordon Ramsay, with more Michelin Stars than any other Chef in the World at that time, was slated by a commenter on the site, who maintained that all Malaysian curries are bitingly hot and this one was too mild and no good.

Gordon Ramsay – One of the World’s Great Chefs 22

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The other 100+ people on the site who commented were happy enough to give an average of 4.8 out of 5 so I guess she was on her own on that one! My general point is that if Gordon Ramsay isn’t precious about his recipe then Chef Tang shouldn’t be either, so feel free to tinker with our recipes. Take the same view on cooking times. We like to just cook, rather than overcook and stated cooking times are, at best only a rough guide and vary depending upon your oven, temperatures and differences between individual ingredients. The very best way to determine how your meat is cooked is with a digital meat thermometer that gives you an instant temperature. They are not cheap to buy, but are a good investment, nonetheless as you will not have to suffer overcooked, expensive meat any more. Your thermometer will ensure that your meat has reached the perfect internal temperature for the doneness you require. We believe that our cooking times are correct, but you are the one cooking it so you are in control of the cooking time. We have spent a lot of time on the indexing and search features of the website and our download collections to make them easy to navigate and use, or we think they are. However, if you have any problems, gripes, compliments or want to ask us anything, then please feel free to use the contact us page at www.tangskitchen.com to make contact. Once you have registered with us you don’t need to worry about updates because we will send a copy to your email for automatically downloading an available update or new version. Making life easier for you is one of the things we try to achieve and so our download format may seem a little different to some. That is because we want you to have access from any or all of your devices, where you want it, in your kitchen or your friends’ house, not just via your desktop or laptop from a static connection or via wireless network, only if you have one. Of course, you can use any of these to 23

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contact us, at the end of the day we just want to give you options to make life easy. An Introduction to Filipino Food Filipino Cuisine has a rich heritage, exemplified by the influences of, as is the case with all countries, its climate and readily available ingredients before the industrial revolution, of neighbouring and important countries, International trade and the influence of its people and migrants over the centuries.

Old Manila

Ocean Front!

As with most countries what we think of as national cuisine invented there is often not. Take Great Britain and its love affair with Fish and Chips – a quintessential British dish, yeah? Not really, the Belgians and the French were eating their version of the Chip – their Frites long before the English made chips. It is possible that the Battered, Deep Fried Fish was invented in Britain, but not certain. Most historians agree that Italian sailors visiting British ports were responsible for frying fish and then putting it together with Chips – not to be confused with the American Potato Chip, which is what the Brits call a Potato Crisp. Chips are thick cut lengths of potato that are deep fried until golden brown, crisp and fluffy on the inside. So, Fish and chips are not British at all, then?

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Tang’s Kitchen Filipino Recip e-book

Let’s take another example shall we? Ever heard the saying “As American as Apple Pie” Err, not if you were born in New York. A Russian born in the heart of Gorky Park in Moscow would be “As American as Apple Pie”. The Brits and the French were eating it long before the USA became a country and argue over its inventors. However, I am digressing again. The point is not whether hamburgers, hot dogs, apple pie and fish and chips were the invention of a country that claims them as a dish, but how they have entered the national psyche. On that basis, Apple Pie qualifies for dual, or more likely, multiple-citizenship because it is so loved in many places. My point, getting back to the Philippines, is that not only food that has been part of the National cuisine for several hundred years should be considered as part of Filipino Food. Foods that have become a regularly eaten recipe, of have been modernized or evolved under committed cooks and chefs also deserve their place. Your point is, Chef Tang? You ask, thinking “Now I understand why nobody reads your blog!” My point is that I consider Apple Pie to be as American as British, Fish and Chips to be as British as it is Italian and Fried Chicken to be as Filipino as it is American based on consumption and love of the food. Fried Chicken is eaten in most homes 2- times a week and often when eating out. It is hard to find a restaurant that doesn’t serve it in fact. We need to stop thinking in terms of invention and where the food has become important. For instance, the Sandwich is a British invention – and mighty popular, but Americans and Australians eat more of them and have invented plenty of their own sandwich fillings and types over the years.

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Cuban sandwich I, for one will not accept that I cannot serve a Panini made with local bread, ham and smoked cheese paired with mustard and mayonnaise in Boston Roadhouse because it was invented in Italy, the home of the Panini and the press it is made on. This argument applies equally to a Cuban sandwich, invented, guess where, Cuba! However, it is equally at home on the Boston Roadhouse menu, alongside other sandwiches, crab cakes, Chilli con Carne, Potato Skins, Chilli cheese fries and our #12 hamburger. The reason for my long-winded attitude was that I want you to at least consider my point of view. I have considered how and why a recipe should be included in this book, rather than lumping in recipes that I like as Filipino foods and ignoring the cuisine itself. That is not the case and you will find lots of very traditional recipes in this collection, but Modern Filipino, exemplified by the excellent Sentro 1771 chain and other foods that might have been ivented there, but are part of the National psyche. Much of the early influence came from settlers originating from the southern China Yunnan-Guizhou Plateau and Taiwan settled in the region that is now called the Philippines. They brought with them knowledge of rice cultivation and other farming practices which

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increased the number and variety of edible dish ingredients available for cooking.

Chopsuey

Pancit Canton

Direct trade and cultural exchange with Hokkien in China and the Philippines, began during the period of the Song Dynasty. Early cultural and trade contact with China introduced a number of staple foods into Philippine cuisine, most notably soy sauce, tokwa, or tofu and patis, or fish sauce, as well as introducing cooking methods such as stir frying and making savory soup bases. Many of these food items and dishes have retained their original Hokkien names, even today, such as pancit and lumpia. Chinese food introduced during this period was the cuisine of workers and traders and its influence can still be seen in dishes like Pancit Canton, Arroz Caldo – Congee - Sinagang and Chop Suey. Obviously, the arrival of the Spanish and their rule for such a long time had a profound effect on the cuisine – as well as the country- and it is still felt today in many of the dishes. However, more prevalent to me are the influences of other Asian neighbors, particularly China and to a lesser extent Japan and Thailand, plus the almost pervasive influence of America. In the stores, most imported brands are American and American foods become more of a part of the eating culture and cuisine every day. To the point that it is now a blurred line with some Filipinos 27

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as to what is Filipino and what is American food. McDonalds, KFC, Burger King and Pizza Hut grow by the day, alongside Jolibee with its FilAM menu. Still places like Mang Inasal, Tokyo Tokyo and Chicken Bon Chon continue to grow, but here in the Philippines, American fast food is winning the battle for minds and peso’s, as it has done pretty well everywhere. There have been notable misses, such as Carl’s Jr., Wendy’s and Burger King, none of which has achieved the popularity of McDonald’s. In fact, Carl’s Jr. has now closed down.

Longsilog

Lechon

Still Americana and the West is still an integral part of this friendly Asian country and its outlook. I just hope that it retains the best parts of its history, heritage, culture and cuisine as it evolves and modernizes. Happy Cooking and Eating!! Chef Tang

Chicken Adobo

Sesame Wings

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Main Recipe Categories

We have split the recipes in the recip e-book into 15 separate categories, covering Breakfast, sandwiches, Merienda, Appetizers, Barbeque, Rice & Noodles, Fish, Shellfish, Pork, Chicken, Beef, side dishes, vegetables, salads and last, but by no means least, desserts. This version has 10 recipes in each category, but version 2 will have between 15 and 20 recipes per category, making a total of 225 – 300 recipes in the book. Each of our recip e-books will have this number of recipes making them full sized cookbooks.

Breakfast

These recipes focus on the traditional silogs - garlic rice, egg and your choice of accompaniment. We have also included the increasingly popular Western Breakfast, but with a Filipino slant, featuring locally made Longganisa.

Sandwiches

At first glance you might think this an oddity in a Filipino recipe collection, but although they are not usually bought when out – except, of course, for the clubhouse sandwich - they are made and eaten at home in wide numbers, as well as featuring in kids’ school lunches.

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Snacks & Merienda

Merienda is a long held and enduring tradition in the Philippines and its popularity shows no sign of reducing. I know my kids are looking for their Merienda as soon as they get in the door from school. We hope you will enjoy these recipes that we think are representative.

Appetizers & Light Bites

Appetizers, or starters as they are known in many places, form the first course of 3 or 4, if you eat salad and dessert, possibly 5 if there is also a cheese course.

Beef

Our selection of main courses includes Beef, Chicken, Pork, Seafood and Shellfish. We have not included a Vegetarian section in this book â&#x20AC;&#x201C; although we will in others and have relied on Vegetable dishes this time. Beef is not the most widely eaten meat in Philippines food, Chicken comes top, with Pork a very popular second.

Pork

Pork is immensely popular with Filipinoâ&#x20AC;&#x2122;s, especially Lechon, which pretty much always makes an appearance at Fiestas and

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celebrations. It is also popular at breakfast in the form of Longganisa, hot dogs, bacon and, of course, Tocino.

Chicken Being the cheapest and most versatile of meats, Chicken gets top billing, and none more so now than Fried Chicken, when it comes to the most widely eaten meat. Although an American dish I feel confident that 100 million Filipinos eat more of it than 300 million Americans. Fried Chicken has become very, very big in the Philippines, featuring in school lunches and supper menus 2-3 times a week. It is also the biggest seller for Jollibee.

Seafood

Over 7,100 islands make up the Philippine nation, so that leads to a plentiful and fairly cheap supply of fish and plenty of ways to cook it.

Shellfish

There is also a great range of shellfish available and plenty of recipes to make the most of it, so we were only too glad to offer this section in the recip e-book. Please enjoy!

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Inihaw – Grills, Barbeque and outdoor

Grilling over coal is a big thing in the Philippines. It is the way a lot of street food is cooked – and as seems to be the case everywhere – homeowners love to grill. Pork Barbeque is a hot topic and everyone has their favourite. We are sure that you will enjoy ours!

Rice & Noodles

The Philippines is the biggest importer of rice in the world and Filipinos take their rice quality and cooking very seriously. Also the influence of historical trade with China left its mark and there are many noodle dishes that are still well loved today and pretty much obligatory at celebrations and Fiestas.

Side Dishes

Our collection of side dishes for this book focuses on what is popular, rather than pure Filipino cuisine, so those of you who are not Filipino may recognize some of these recipes as being popular in other cuisines.

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Vegetables

The Philippines has a wide variety of vegetables and root crops, although its tropical climate presents some challenges in growing certain kinds of vegetable, such as Parsnip.

Salads

The growth in International Trade and the American influence on Filipino food mean that all kinds of salad are gaining popularity, whether they are leaf, pasta, noodle, rice, egg or potato based.

Desserts Filipinos are never shy to break out desserts. As a Nation, the Philippines could be described as having a sweet tooth. We hope that our collection of “sweet treats” does it justice.

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Breakfast Recipes

Tosilog - Pork Tocino with garlic rice & egg

Serve with Atchara, Slices of cucumber and fresh tomato

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Tang’s Kitchen Filipino Recip e-book

Tosilog (Sweet cured pork, Garlic Fried Rice and Fried Egg) is a Filipino favourite in the “Silog” breakfast range. Tocino is sweet-cured pork with a flavour not dissimilar to Chinese Char Siu. At Tang’s Kitchen we have a recipe if you want to make ityourself. If you want me to publish it contact me at cheftang@tangskitchen.com. If I get 50 requests I will add it to the web site – and the Filipino recip ebook! INGREDIENTS: 1/2 kg Tocino Cooking oil

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Preparation Method:

Heat the oil in a non stick frying pan on high. Once oil is hot, lower to medium and place the flat pieces of Tocino across the base of the pan.

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Cook the Tocino pieces till they are all well done and have some little crispy bits, as shown in the picture above.

Fried Egg INGREDIENTS: 1 egg per person Cooking oil Salt and Pepper (to taste)

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Preparation Method: Cover the base of a non stick frying pan with around a 1/4 inch of oil. Heat the oil in a large non stick frying pan over a medium - low heat. The cooking temperature is the secret to good eggs. You want the oil hot enough to se and cook the egg, but not so hot that it causes the egg to spit, bubble and go crisp before it is cooked.

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Break an egg, pour into the pan carefully and as it sets, sprinkle some salt and pepper on top of the egg. There are either of two ways to finish your egg – sunny side up – just keep spooning hot oil over the egg and yolk until the white is set and the yolk is still runny. If you want the yolk set firm, keep spooning oil over the yolk until it no longer wobbles. The Alternative is the- over, either Easy, still runny, of firm, a hard yolk. To do this, once you see that the bottom side of the egg is solid, like the one in the upper top of the picture, flip it over quickly, but gently, with your spatula or flipper. To do this, make sure you inserted your spatula under the egg about more than halfway and flip it carefully, making sure your flip action is not too high so that you won’t break the egg yolk. Once you’ve done this, you can add another egg on the opposite side of the pan. Once the other side turns white, your egg is cooked but with a runny egg yolk. If you want a well done fried egg, cook it a little bit further until the yolk becomes solid.

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SINANGAG - Garlic Fried Rice INGREDIENTS: 1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 Tbsp cooking oil 1/4 Tsp salt Freshly Cracked Black Pepper (to taste)

Preparation Method: Rinse hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet hands if they start to dry out.

~ Heat the oil in a large non-stick wok or deep frying pan. On a medium-low heat, add the crushed garlic.

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~ Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again.

~ Stir in the cold rice, mix well and add the salt. Cook for about 5 minutes, constantly turning the rice mixture to cook evenly and distribute the garlic. Once ready, get a measuring cup and take 1 cup and turn it out onto a plate, next to some Atchara and/or slices of cucumber and tomato. Now placed your cooked protein for the silog, whether it be Tocino, Tapa, Corned Beef hash, hot dog or bangus next to the rice and serve whilst still hot. NOTES: Donâ&#x20AC;&#x2122;t use overcooked rice as it will create lumpy fried rice. Your hands have to be wet before kneading the cold rice to prevent the rice sticking to your fingers and palms. Use a non stick frying

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pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on.

Tapsilog - Beef Tapa with garlic rice & egg

Beef Tapa If using bought Tapa, follow our cooking instructions, if making your own use our recipe in Appetizers & Light Bites Preparation Method: Drain the beef slices and place in a non stick frying pan. Add water and cooking oil. Bring to boil on high heat and then let simmer on medium heat. Let the water evaporate and fry the beef slices with the remaining oil in the pan. Every now and then stir the Tapa for even cooking.

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Cook the tapa slices until dry and they have some crispy bits.

Fried Egg INGREDIENTS: 1 egg per person Cooking oil Salt and Pepper (to taste)

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1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 tbspn cooking oil 1/4 tspn salt

Freshly Cracked Black Pepper (to taste)

Preparation Method: Rinse hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet hands if they start to dry out.

~ Heat the oil in a large non-stick wok or deep frying pan. On a medium-low heat, add the crushed garlic.

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~ Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again.

~ Stir in the cold rice, mix well and add the salt and Pepper. Cook for about 5 minutes, constantly turning the rice mixture to cook evenly and distribute the garlic. Once ready, get a measuring cup and take 1 cup and turn it out onto a plate, next to some Atchara and/or slices of cucumber and tomato. Now placed your cooked protein for the silog, whether it be Tocino, Tapa, Corned Beef hash, hot dog or bangus next to the rice and serve whilst still hot. NOTES: Donâ&#x20AC;&#x2122;t use overcooked rice as it will create lumpy fried rice. Your hands have to be wet before kneading the cold rice to prevent the rice sticking to your fingers and palms. Use a non stick frying

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pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on.

Longsilog - Longganisa with garlic rice & egg

Pork is the main meat ingredient in making longganisa but some people use beef or chicken. Ingredients of a standard pork longganisa consist of garlic, pork mince, small chunks of pork fat, sugar, soy sauce, salt, vinegar and ground pepper. If I donâ&#x20AC;&#x2122;t have time to make Garlic Fried Rice just add some scoops of newly steamed rice onto the left over sauce in the pan after cooking the longganisa and mix it thoroughly. I guarantee this is another delicious way to flavour your rice.

INGREDIENTS: 1/2 kg longganisa 1/2 cup water

Preparation Method:

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~ Defrost your longganisa the night before inside the fridge. Cut the links between the sausages and prick little holes around the sausages.

Put the longganisa and water inside a saucepan and bring to boil. Let it simmer in medium heat and stir occasionally for even cooking of the sausages. Once the water is just covering the bottom of the saucepan, lower the heat into low.

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~ Let the water fully evaporate completely, the longganisa will produce its own sauce and oil. Donâ&#x20AC;&#x2122;t leave the stove at this final stage as you have to stir the sausage often to prevent burning them. Cook till the sausages are covered with the thick syrupy sauce and parts of the longganisa have that fried bits, as shown in above picture.

Fried Egg INGREDIENTS: 1 egg per person Cooking oil Salt and Pepper (to taste)

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1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 tbspn cooking oil 1/4 tspn salt

Freshly Cracked Black Pepper (to taste)

Preparation Method: Rinse hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet hands if they start to dry out.

~ Heat the oil in a large non-stick wok or deep frying pan. On a medium-low heat, add the crushed garlic.

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~ Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again.

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pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on.

American/British breakfast

Traditional English Breakfast & Fried Bread Recipe When it comes to breakfast it can mean lots of different thing and there is not a set recipe as such. Some people like to have breakfast cereal first, then bacon and egg. To me an English Breakfast consists of thick pork sausages, black pudding, rashers of smoked shortback bacon, fried eggs, fried bread, mushrooms and hot, buttered toast, preferably spread with Marmalade - and , of course, HP sauce, for the breakfast itself, not for the toast! Because it is hard to find black pudding outside the UK - although the Spanish have a nice version called Morcilla - I have omitted it and you will notice that I am using streaky smoked bacon, not short-back. That is because we can only get streaky here in the Philippines and it is always smoked. As I said, there are lots of things that are used by personal preference in the fried breakfast. For example, I don't always have mushrooms, some people don't like the black pudding, or prefer streaky to shortback, or un-smoked to smoked bacon, thin chipolata sausages to thick sausages or choose poached or scrambled eggs over fried.

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A lot of people don't eat fried bread any more, but I do. We don't eat it very often and generally eat a healthy diet so I don't see why I should deny myself something I enjoy. One more note, normally pretty much everything in the breakfast is fried, but if you don't want to do that you can grill the sausages, bacon and mushrooms, as well as poach or scramble your eggs. Personally, I’d rather not bother and just eat the real thing once every two weeks when I just can’t take any more muesli or oatmeal. Serves 1 person Ingredients 2 Thick Pork Sausages, or Longganisa. For this type of breakfast the less sweet version works best, but if you want to produce the Filipino version go ahead. Se my variation at the end for a different style of fryu up!! Go on you know you want to, we eat more fat in our diet than any other country in Asia! 2-3 rashers of smoked, or un-smoked, short-back or streaky bacon 2 eggs for frying 1-4 mushrooms, depending on the size or type, chopped for easy cooking, if large. 1 small pack of baked beans or pork & beans 1 slice of white bread 2-3 days old for the fried bread 1 slice of fresh bread for toast Marmalade or, Apricot or Strawberry Jam HP sauce or Tomato Ketchup Salt Pepper Oh, I nearly forgot! The Pinoy version of the Great British/American Breakfast! 2 Longganisa, sweet as you like Bacon, as above ½ pack of fried Pork Tocino 2 eggs for frying

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1 portion of Corned Beef Hash, please see our recipe for Cornsilog 1-4 mushrooms, depending on the size or type, chopped for easy cooking, if large. 2 freshly made pancakes optional) 1 small pack of baked beans or pork & beans 1 slice of white bread 2-3 days old for the fried bread 1 slice of fresh bread for toast Marmalade or, Apricot or Strawberry Jam HP sauce or Tomato Ketchup Salt Pepper Warning: The Filipino adjusted version is a heart breaker in terms of fat and cholesterol. Please do not give it to your loved ones as often as they ask for it. Once a month, passed off as Brunch, served at around 11 or 12 am should be sufficient. Please do not give my email to your Physician and please do not email me with complaints about healthy eating or addicted family members. Send those to healthpolice@tangskitchen.com, where we may or may not choose to reply. We will definitely read it though! The final piece of this puzzle will be revealed when the American recip e-book is published and I recommend the addition of a bowl of cereal and include a recipe for American hash browns Preparation Method Be prepared, this breakfast doesn’t really require much specialist cooking skill, but it has a lot of ingredients to get prepared freshly at the same time. It’s not like using the Grill where somebody already mage the Potato salad, Waldorf Salad, Green Salad, Potato Wedges, Spicy Ketchup, marinated the pork, chicken and steak, skewered the Barbeque, brushed the kids hot dogs and lit the coals. There is my theory about why men love to barbeque. People readily accept over-cooked, under-cooked or even burnt food and then say how great it tastes! The magic of charcoal and marinades, I guess. That is

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why I think Men Love them. Someone else does 90 â&#x20AC;&#x201C; 95% of the work and they get to drink Cold San Miguel Pale whilst they sweat over the Barbie and take the credit. Just like a real chef, except the San Miguel is after work!! First cook your sausages. This should take around 15 minutes or so. If you are pan-frying put a little cooking oil into the pan and heat to medium. A lot of people will tell you to prick the sausages all over with a fork to prevent the skins bursting. I disagree with this. Occasionally, the skin might burst, but this is usually the result of the oil or grill being too hot. If you prick the sausages skin then in the cooking process a lot of fat - and these are, after all, natural fats - will be lost and you will end up with a dry tasting "pappy" sausage that is not a pleasure to eat. Don't cook at too high a heat - whichever way you cook them and allow them to rest before you eat them and you will be rewarded with a juicy, succulent sausage. Once the pan is warmed, put your sausages in the pan and leave to brown and then turn all around once they brown, until brown on all sides, making sure the sausage is cooked through. If using the grill, set to a medium heat, and put the sausages under the medium hot grill. Once the sausage starts to brown, turn it a little and as it browns, continue turning a little, until it browns all over and is cooked through. Once cooked, remove and allow to rest. Meanwhile cook the bacon and the mushrooms. If frying use the sausage pan and over a slightly higher heat cook the bacon for 2-3 minutes per side. Once cooked remove from the pan and drain and rest on kitchen paper. If using the grill, turn up to high and cook for 2-3 minutes per side. Try cooking the mushrooms after the bacon, using the bacon fat, adding a little butter. Season the mushrooms with a little salt and pepper before cooking. It is your choice whether to fry or grill the mushrooms. I like mushrooms fried, cooked with butter and with a little oil, as necessary -

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and seasoned with salt & pepper, left as whole as possible, especially if they are Portobello mushrooms. If you are cooking Portobello mushrooms they will take up to 10 minutes to cook, especially if being grilled, Button mushrooms should be pan fried, seasoned with salt and pepper, and left whole these will take around 5 minutes to cook. Whichever type of bread you choose to fry, it is important that it is around 2 days old. If it is too fresh, it will soak up too much oil and will taste greasy when eaten. To cook, pour in enough oil to just cover the base of the frying pan, heat to medium, and then put in the slice of bread. Press down on the slice lightly to ensure that the whole slice will be oiled and golden brown. After 2 minutes the slice should be golden brown on one side. Now turn and follow the same procedure for another 2 minutes. If the pan starts to get dry add a trickle more oil. To fry the egg, you can use oil, or butter, or a combination of the two. What is important is the cooking temperature. Too hot and the egg will burn at the edges. Too cool and the egg will spread too much and boil rather than fry. Once the oil or butter has reached temperature, crack the egg open and put gently into the pan. Once the white starts to set take a spoon and spoon the hot oil over the egg white and yolk to set it. Once the white is set turn off the heat and remove the egg with a fish slice. I like my egg yolk to be runny, if you want a hard yolk, continue to spoon oil over the yolk until you can see that it has set before removing from the pan. The baked beans can be cooked on the stove, using a saucepan and it will take 2-3 minutes to re-heat them. They are ready when the start to bubble. Alternatively, you can empty the can of beans into a nonmetallic bowl or plastic container and microwave on a high heat for 2025 seconds. Now toast a slice of bread to a golden brown colour on both sides, either in a toaster or under a hot grill, butter generously and put all your ingredients onto a plate and serve. Best eaten with brown sauce or Tomato Ketchup.

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Hotsilog - Hot Dog & garlic rice

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Hotsilog (Hotdogs, Garlic Fried Rice, Fried Egg) is specially designed in my opinion for kids in mind. Very simple “Silog” combo, served mainly at breakfast but can be enjoyed throughout the day. Hotdogs in the Philippines are really more juicier and yummier compare to what’s available here in Australia. The closest you can get is the “American hotdogs” available in the cold sections of Woolworth and Coles. If you know a shop here in Brisbane that supplies Purefoods (Philippine hotdog brand), please let me know and I will happily hoard tons of it in my freezer.

INGREDIENTS: 6 hotdogs cooking oil

Preparation Method: Cut the hotdogs in half and make at least 3 slits on each side.

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Heat cooking oil to medium and fry the hotdogs, to re-heat them.

Fried Egg INGREDIENTS: 1 egg per person Cooking oil Salt and Pepper (to taste)

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1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 tbspn cooking oil 1/4 tspn salt

Freshly Cracked Black Pepper (to taste)

Preparation Method: Rinse hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet hands if they start to dry out.

~ Heat the oil in a large non-stick wok or deep frying pan. On a medium-low heat, add the crushed garlic.

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~ Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again.

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pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on.

Cornsilog – Corned Beef Hash with garlic rice & egg

I am a huge fan of slow cooking and making things from scratch at home but I have to admit I have one guilty pleasure, among many others, that I certainly cannot live without. I have an indescribable affection for canned corned beef. It’s my comfort food in a can. Once the delightful aroma of corned beef and onions sautéing in a hot pan of olive oil and butter fills my kitchen I instantly feel so much better. It’s a wonderful and comforting feeling that truly reminds me of family and childhood. It’s salty, more than anything else, perfectly paired with hot buttered pan de sal or hot fried rice. Add a fried egg and you have a classic Filipino breakfast good for anytime of the day.

Canned Corned Beef Hash Recipe

1 chopped ripe red tomato, small dice 67

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1 can corned beef 1 small red onion, finely diced 2 small red or yellow potatoes, small dice olive oil, sea salt and freshly ground black pepper, to taste Peel the potatoes and boil them until they are fairly cooked but not mushy. Set aside to cool. Heat the olive oil and butter in a large pan or skillet over medium-high heat. SautĂŠ the onion until soft. Add the potatoes, tomatoes and corned beef. Add salt and pepper to taste. Stir well, lower the heat, cover the pan and cook for 5 minutes. Uncover, stir, cover again, and cook for another 5 minutes. If you prefer your corned beef hash crusty, raise the heat to mediumhigh and cook uncovered. Stir, let the hash sit for a while and then stir again and continue cooking until it becomes crusty but not burned. Fried Egg INGREDIENTS: 1 egg per person Cooking oil Salt and Pepper (to taste)

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1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 tbspn cooking oil 1/4 tspn salt

Freshly Cracked Black Pepper (to taste)

Preparation Method: Rinse hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet hands if they start to dry out.

~ Heat the oil in a large non-stick wok or deep frying pan. On a medium-low heat, add the crushed garlic.

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~ Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again.

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pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on.

Spamsilog - Spam or Luncheon Meat with garlic rice & egg

Spam or Luncheon Meat Ingredients 1 can of Spam or Luncheon Meat Black Pepper to taste Cooking Oil Put a little cooking oil into a non stick frying pan, heat the oil over a medium heat and cut the luncheon meat into thick slices. When the oil has heated place the meat slices around the pan and fry on both sides until coloured and just starting to crisp. Remove from the pan, drain and serve immediately. Fried Egg INGREDIENTS: 1 egg per person Cooking oil

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Salt and Pepper (to taste)

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1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 tbspn cooking oil 1/4 tspn salt

Freshly Cracked Black Pepper (to taste)

Preparation Method: Rinse hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet hands if they start to dry out.

~ Heat the oil in a large non-stick wok or deep frying pan. On a medium-low heat, add the crushed garlic.

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~ Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again.

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pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on. Bangsilog - Bangus - Milkfish - with garlic rice & egg

INGREDIENTS: 1 packet of frozen marinated baby milkfish (bangus) 1/2 cup cooking oil

Defrost the milkfish and drain any excess liquid.

Preparation Method:

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Heat the oil on high in a large non stick frying pan. Place milkfish in opposite directions, side by side. Lower the heat to a medium-high setting and cook the fish until golden brown.

Drain on absorbent kitchen paper towels.

Fried Egg INGREDIENTS: 1 egg per person Cooking oil

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Salt and Pepper (to taste)

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1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 tbspn cooking oil 1/4 tspn salt

Freshly Cracked Black Pepper (to taste)

Preparation Method: Rinse hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet hands if they start to dry out.

~ Heat the oil in a large non-stick wok or deep frying pan. On a medium-low heat, add the crushed garlic.

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~ Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again.

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pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on.

Pancake & egg

Serves 4 to 5 Makes 16 to 20 pancakes Prep Time 10 minutes Cooking Time 15 to 20 minutes

2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon salt 1 tablespoon sugar 1 In a large bowl, combine all the dry ingredients. Whisk to blend. 2 In another bowl, combine all the wet ingredients. Whisk to blend, and then pour the wet ingredients into the bowl of dry ingredients. Using the whisk, mix just until dry ingredients are moistened; donâ&#x20AC;&#x2122;t try to make the batter smooth or the pancakes will end up tough. 84

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3 Use a 1/4 measuring cup, portion the batter onto a nonstick pan over medium-low heat. When bubbles begin to form and burst on the surface, flip the pancake over and cook 1 minute more. The pancakes should be a nice medium gold. Top 2 or 3 pancakes with a runny yolk fried egg.

Bacon & Egg Pandesal

Makes 1 Pandesal Ingredients: 1 fresh Pandesal 4 rashers of smoked streaky bacon 1 Fried egg Tomato Ketchup or Brown Sauce (optional) Preparation Method: Grill or fry the bacon until cooked, if using streaky bacon you can cook it until it starts to turn crisp. Once your bacon is cooked fry an egg to your liking, then lay out the bacon on one slice of bread and then top with the egg. Spread Tomato ketchup or brown sauce (if using) onto the other piece of bread and place on top of the egg and serve whilst still 85

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hot. My own personal preference is for a still runny yolk, which I break and spread evenly over the whole sandwich before putting the top on which I spread with Tomato Ketchup or Brown Sauce. Messy to eat but good!! Sandwiches

The Manila Bay Panini - Tuna Melt Panini

Makes 2-3 sandwiches Ingredients 4 - 6 slices of bread 1 can of Tuna (preferably in brine) 2-3 Tbsp of mayonnaise 1/2 Tsp of English or Dijon Mustard 1/2 finely chopped onion, preferably red Â˝ Tsp of finely chopped dill pickle or sweet pickle relish 1/4 Tsp of Cayenne Pepper (optional) Black pepper (to taste) 86

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Salt (to taste) 4 - 6 leaves of shredded lettuce 6 - 8 slices of ripe tomato Preparation Method: First drain the tuna in a sieve. You want the tuna to be dry before you add it to the sauce so leave it for 15 - 20 minutes. Meanwhile make the sauce, combining the mayo, mustard and adding salt and pepper to taste. Stir well to combine. Then add just enough of the sauce to the tuna to make it moist, if you add too much the tuna mayo will become runny and be difficult to eat. Here is where choice comes into play, if you like you can lightly stir with a fork so that you still have big chunks of tuna, or you can mash the tuna until it is totally broken down with the mayo which is my preference. I also like to add plenty of pepper to the mixture, as i find that tuna can be a little bit bland. If the mixture is too dry add more sauce and if needed add seasoning to taste. Once you have the mixture to your liking, put in the fridge for 30 minutes to set the mayo and allow the flavours to combine. Once ready, set out the bread slices and one slice place a bed of the shredded lettuce and then 2-3 slices of tomato evenly across the lettuce. If making 3 sandwiches add 1/3 of the tuna mayo evenly across the tomato and then top with the second slice of bread. Cut into quarters and serve. Variations: You can add to the mayo a few drops of chilli sauce, such as Tabasco to give the mayo an extra kick. You can omit the lettuce and tomato, if you wish or stir in 2 tablespooons of cheese to the mix. I find that cheddar or Monterey Jack work well, but try with your favourite cheese!

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Tangâ&#x20AC;&#x2122;s Kitchen Filipino Recip e-book

Filipino Cheesesteak

Serves 4 as a snack or 2 as a main course Prep Time 15 minutes Cooking Time 20 minutes

For the homemade Tapa 1/2 kilo thinly sliced beef sirloin

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1 tablespoon garlic powder 1 teaspoon onion powder 2 tablespoons soy sauce 1 tablespoon cane vinegar 1/2 cup mayonnaise Â˝ green bell pepper, deseeded and cut into strips 2 tablespoons horseradish (optional) 4 submarine rolls, or batards (mini Baguettes). These taste better somehow in a soft bread. 1/2 kilo cooked Tapa 1 cup of sliced, fried onion, preferably slightly caramelized 3/4 cup shredded cheese, use Mozzarella, if you can

1 If making your own this really needs to be made at least 3 hours in advance. To make the Tapa: mix all ingredients together. Cover and place in the refrigerator for at least 3 hours to marinate the beef. Heat oil in a pan and fry the Tapa until just cooked. 2 In a small bowl, mix together mayonnaise and horseradish (if using). Split the loaves in half. Toast until halves are lightly crisp on the inside. Spread the mayonnaise mix on each side 3 Place a generous amount of Tapa on one side of each loaf. Top with caramelized onions and cheese. Repeat with remaining loaves. Place in a toaster oven, or under a hot grill, uncovered, until the cheese has melted. Serve warm. The traditional way to make these is on a griddle, mixing the peppers, onion, beef and cheese together until, cooked, melded and melted. If you have a griddle, use that and ignore us. You can also use a frying pan, but cook the onions first, then the pepper, next the beef and lastly mix and melt the cheese and assemble.

Navy Golf Clubhouse Sandwich 89

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Ingredients Makes 1 sandwich 3 slices bread 1 Â˝ heaped tablespoons of mayonnaise 2 small handfuls of shredded iceberg lettuce 1 fried egg, cooked to your liking 1/2 cooked, skinless, boneless chicken breast, sliced 2 slices of Cheddar of Monterey Jack cheese 4 thin slices of ripe tomato 4 slices of cooked slightly crisp streaky bacon salt and pepper to taste

Preparation Take the 2 chicken breasts, if making four sandwiches, rub lightly all over with a little vegetable oil and season on both sides with salt &

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pepper. Sear on both sides to colour the chicken an continue to cook until the chicken is cooked through (about 10 minutes, depending on the size), take off the heat and allow to rest for 10-15 minutes before slicing. Now cook 4 slices of bacon for each sandwich, either in a dry frying pan, or under the grill. Cook until the slices start to crisp and thn remove from the heat and set aside. Slice the chicken across the breast in even width. Toast the 3 slices of bread on both sides. On one slice add Âź of the mayonnaise and spread all over. Season to taste with salt & Pepper. Add layers of lettuce, tomato, chicken and bacon, using half of the ingredients. Finish the layer with a slice of cheese. Spread the second slice of toast with another Âź of the mayo and season to taste and put mayo side down on the cheese. Now spread the other side of the bread with mayo, season and repeat the layering process with the remaining ingredients in the same order. Lettuce first, then tomato, chicken and bacon. Once your fried egg is ready, place it on the bacon and then top with the remaining cheese slice. Spread the last piece of toast with the mayo, season and place on top mayo side down. Secure with toothpicks to help hold in place in each corner. Carefully cut into quarters, plate up and serve. Batangas Chicken Club Sandwich with Avocado & Lemon Mayonnaise

Ingredients Makes 1 sandwich 3 slices bread 91

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1 ½ heaped tablespoons of Lemon mayonnaise ½ Ripe Avocado, de-seeded and skinned 2 small handfuls of shredded iceberg lettuce 1/2 cooked, skinless, boneless chicken breast, sliced 2 slices of Cheddar of Monterey Jack cheese 4 thin slices of ripe tomato 4 slices of cooked slightly crisp streaky bacon salt and pepper to taste

Preparation Take the 2 chicken breasts, if making four sandwiches, rub lightly all over with a little vegetable oil and season on both sides with salt & pepper. Sear on both sides to colour the chicken an continue to cook until the chicken is cooked through (about 10 minutes, depending on the size), take off the heat and allow to rest for 10-15 minutes before slicing. Now cook 4 slices of bacon for each sandwich, either in a dry frying pan, or under the grill. Cook until the slices start to crisp and thn remove from the heat and set aside. Slice the chicken across the breast in even width, now slice your avocado. Toast the 3 slices of bread on both sides. On one slice add ¼ of the mayonnaise and spread all over. Season to taste with salt & pepper. Add layers of lettuce, tomato, chicken, bacon, Avocado using half of the ingredients. Finish the layer with a slice of cheese. Spread the second slice of toast with another ¼ of the mayo and season to taste and put mayo side down on the cheese. Now spread the other side of the bread with mayo, season and repeat the layering process with the remaining ingredients in the same order. Lettuce first, 92

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then tomato, chicken. Bacon and Avocado and then top with the remaining cheese slice. Spread the last piece of toast with the mayo, season and place on top mayo side down. Secure with toothpicks to help hold in place in each corner. Carefully cut into quarters, plate up and serve. Chicken Salad

Roast Chicken Salad Sandwich By: Erika Tangtatco

Make use of shredded roast chicken to spice up this classic. Add caramelized onions and red bell peppers for a touch of sweetness. For even more flavor, toss leftover roast chicken skin into the mix. Serves 4 to 5 (makes around 8 sandwiches) Prep Time 6 minutes Cooking Time 4 minutes

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1 1/2 tablespoons olive oil 1 cup diced onions 1 cup red bell peppers 3 cups shredded roast chicken 1 1/2 cups mayonnaise 1 tablespoon lemon juice salt and pepper, to taste 16 slices white bread, toasted 8 leaves lettuce (optional)

1 Heat oil in a skillet and sauté onions. Caramelize over medium heat for 2 minutes or until onions are translucent and light brown in color. 2 Add red bell peppers and continue to sauté for another minute. Remove from heat and let cool. 3 In a bowl, mix together shredded chicken, mayonnaise, lemon juice, onions, and bell peppers. Season with salt and pepper to taste. 4 Serve chicken salad sandwiched between 2 slices of white bread and some lettuce.

Cuban sandwich

Cuban Roast Pork 2 pounds pork loin, boneless & rindless 12 garlic cloves, finely chopped 1 teaspoon salt

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1 teaspoon ground black pepper 1 cup orange juice Juice of two limes or 6 calamansi 1 teaspoon grated lime or calamansi peel 1 cup minced onion 2 teaspoons oregano ½ cup olive oil

Mix together all of the marinade ingredients.

Pierce pork loin, to a depth of 2-3 inches 6-8 times with a knife. Pour the marinade over pork loin, put in a plastic bag, and refrigerate for 6 hours.

Roast the loin at 170 degrees Centigrade, basting periodically with the marinade. Roast for about 15 minutes per pound. Bring the pan juices and marinade to a boil and simmer for 10-15 minutes. These juices add great flavor to the Cuban sandwich!

Allow to cool completely before slicing into approximately ¼ inch slices.

Cuban Sandwich:

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4 soft baguettes 1/2 pound ham, sliced 1/2 pound Roast Cuban pork, sliced 1/4 pound Swiss cheese, sliced Dill pickles, sliced Mustard Mayonnaise

Preheat a large frying pan.

Cut the bread in half, spread a thin layer of mustard, mayo and the juices from the roast pork and make each sandwich with the ingredients stacked in this order: roasted pork, ham, cheese, and pickles.

Place the sandwiches in the frying pan and the sandwiches for 2-3 minutes on each side, until the cheese is melted and the bread is toasted.

Slice the sandwiches in half and serve.

Serves 4

Smoked Ham & Cheese Panini

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Variations For something that packs a stronger punch, try substituting the country ham with pepperoni or pepper salami; switch the Gouda with pecorino romano; go for arugula instead of watercress; and use Dijon or spicy English mustard instead of the chutney. Serves 2 Prep Time 10 minutes

4 slices wheat bread 4 slices country ham 2 to 3 tablespoons chutney of your choice, store-bought or homemade 8 to 10 slices smoked cheese a small handful of watercress

1 Toast bread very lightly or leave un-toasted if fresh. 2 Assemble the sandwiches: Place a slice of ham on one slice of bread. Spread 1 tablespoon chutney on the ham. Top with 5 slices of smoked cheese. Pile watercress on top; add more if you like it crunchy. Top with the other bread slice.

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Crispy Chicken Fillet

Crispy Chicken Fillet Sandwich

Craving to eat a chicken fillet sandwich or burger? If you think itâ&#x20AC;&#x2122;s too expensive to eat on fast foods or you just want to try to make your own chicken fillet sandwich at home, then I think this recipe is for you. You can make it anytime with just few basic ingredients. Ingredients: 1 pc toasted sesame buns or oatmeal buns, sliced in half 1 pc lettuce leaf 1 slice tomato 1 pc red onion ring 1 pc crispy chicken fillet (see recipe below) 10 ml garlic ranch dressing (see recipe below) For the garlic ranch dressing: 3/4 cup mayonnaise 1/2 cup buttermilk 2 Tbsp. chopped parsley 1 clove garlic, chopped 3/4 tsp. onion powder

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1 tsp. lemon juice 1 tsp. Dijon mustard salt and pepper to taste How to make Crispy Chicken Fillet Sandwich:First make the garlic ranch dressing. Combine all ingredients. Puree in a blender until smooth. To make the crispy chicken fillet, season deboned chicken breast with salt and pepper. Coat with flour and deep-fry. To assemble the sandwich, line bottom half of burger bun with lettuce, tomato slice and onion ring. Top with crispy chicken fillet, then spoon garlic ranch dressing over it.Cover with top half of burger bun and serve with fries.

Shrimp & Marie Rose Sauce

Prawn Cocktail Sandwich In the 1970's, prawn coctail must have featured on nearly every menu in the UK and at any number of dinner parties - i'm surprised that we didn't get the prawn on the endangered list! Like most popular things it took a downturn and went from hero to zero. I think it was due to too much exposure and too many bad versions being served by chefs who couldn't be bothered to produce a quality dish that is quite easy to make - whether it be the sandwich, the actual cocktail, or a salad.

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I always enjoy eating prawn cocktail, in whichever guise, as long as it has been made with good ingredients and has plenty of prawns, combined with just the right amount of other ingredients. Ingredients Makes 1 sandwich 2 slices of fresh malted granary or brown bread 200g of cooked, shelled, deveined prawns 3-4 tablespoons of cocktail sauce (recipe below) Salt Pepper Cayenne Pepper Handful of Chopped Iceberg lettuce 3 slices of ripe tomato 3 slices of cucumber

Cocktail Sauce (Sometimes called Marie Rose Sauce) This amount will make enough to serve 6 people as a starter or make enough for 5 sandwiches or serve 4 as a salad. Ingredients 10 Tbsp of mayonnaise 3-4 Tbsp of Tomato Ketchup Squeeze of juice of lemon

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2 splashes of brandy Salt Pepper Cayenne Pepper (optional)

Preparation Method Make the cocktail sauce. Whisk together the mayo and 3 tbsp of ketchup - add the fourth only if you have tasted it and prefer something sweeter. Add one to two tbsp of brandy. Don't add too much because you want the sauce to be think, not runny. Add just enough to finish the flavour. Now season to taste with salt and pepper and fold in the prawns to the cocktail sauce. Cover and put in the fridge for 30 minutes to 1 hour. Once the mixture has rested, take the two slices of bread and cover 1 slice evenly with the chopped iceberg lettuce. Then add the cucumber and then the tomato slices. Cover evenly with the prawn cocktail mixture and finish with a squeeze of lemon over the prawn mixture. Top with the other slice of bread and cut in half or diagonal quarters and serve. As I said before, Prawn cocktail is versatile and can be turned into a starter or a salad, but more on that elsewhere on Tangâ&#x20AC;&#x2122;s Kitchen and our British recip ebook! I have also used the cocktail sauce to make other sandwiches with varying degrees of success - it tastes great with seafood, shellfish, tuna or egg, but, to me at least, if I use meat it doesn't taste so good. However, if eaten as a dip - without the prawns - using vegetables like carrot or celery or ready salted potato crisps/chips it tastes great - even the kids like it! Ingredients Makes 1 sandwich 2 slices of fresh wholegrain, malted granary or brown bread 200g of cooked, shelled, deveined prawns

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3-4 tablespoons of cocktail sauce (recipe below) Salt Pepper

Cayenne Pepper Handful of Chopped Iceberg lettuce 3 slices of ripe tomato 3 slices of cucumber

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Monte Cristo

The Monte Cristo is the result of a happy marriage between French toast and the humble ham and cheese sandwich! Makes 3 sandwiches

For the egg and milk mixture 1 large egg 1/2 cup milk salt and pepper to season 6 slices sandwich bread 6 teaspoons mayonnaise 6 teaspoons Dijon mustard 6 slices ham 6 slices Swiss cheese potato chips, to serve (optional)

1 Combine the egg and milk in a bowl. Season with salt and pepper; set aside. 2 Take the sandwich bread slices; spread with 1 1/2 teaspoons of 103

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mayonnaise and 1 teaspoon of Dijon mustard on one side of each slice. Sandwich 2 slices ham and 2 slices Swiss cheese between 2 slices of bread. Repeat to make a total of 3 sandwiches. 3 Heat a frying pan over a medium heat. Dip one sandwich in the egg and milk mixture until well coated. Grill sandwich for around 2 minutes on each side, until the cheese has melted and the bread is a golden brown colour. Repeat with the remaining sandwiches. 4 Slice each sandwich into half or quarters and serve with potato chips, if desired.

Merienda & Snacks

Shanghai Lumpia

Spring Rolls Makes 12 large spring rolls, or 18 â&#x20AC;&#x201C; 24 small ones, this depends on the size of your wrappers

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Ingredients:             

1/4 pound barbeque pork, cut into thin strips 3 mushrooms, finely chopped 1/2 cup mung bean sprouts 1/2 medium carrot, grated 2 tablespoons chopped red bell pepper 2 teaspoons oyster sauce 2 tablespoons chicken broth or stock 1/2 teaspoon granulated sugar a few drops sesame oil, to taste 2 tablespoons oil for stir-frying, or as needed 12 spring roll wrappers 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water 3 cups oil for deep-frying, or as needed, 2 teaspoons dark soy sauce

Preparation: Cut the barbeque pork into very thin strips. Finely chop the mushrooms. Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup. In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside. Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbeque pork. Stir-fry for 1 minute, add the vegetables. Stir-fry for another minute and push up and to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

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Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls. Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top. Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Chicken & Mango Lumpia

Makes 12 large spring rolls, or 18 â&#x20AC;&#x201C; 24 small ones, this depends on the size of your wrappers

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Ingredients: 

         

1/2 pound of grilled, boneless, skinless chicken that was brushed lightly with hoisin or duck sauce, before being cooked, cut into strips of hand shredded. 3 fresh mushrooms 1/2 cup fresh ripe mango cut into chunks 2 Tbsp of Mayonnaise Salt & Pepper to taste 1/2 teaspoon granulated sugar a few drops sesame oil, to taste 2 tablespoons oil for stir-frying, or as needed 12 spring roll wrappers 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water 3 cups oil for deep-frying



Preparation: Season the mayonnaise to taste with salt and pepper, add the sesame oil and chicken chicken and mango to the mixture, stirring well to coat and combine. Gently fry the mushrooms until just coloured. Cut into fine strips. Once cool stir into the mixture. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls. Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top. Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden

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brown and crispy (about 3 minutes). Remove with with a slotted spoon and drain on paper towels. Allow to cool slightly and serve with Sweet Chilli Dipping Sauce.

Chicken and Pork Gyoza By: Katherine Jao

Recipess 22K+ PRINT Feb 12, 2012

Chicken and Pork Gyoza By: Katherine Jao

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These pan-fried potstickers are the perfect start to any meal. Our version combines chicken and pork for double the flavor. More of a siomai kind of person? Click to see Siomai. Makes 3 dozen (36 dumplings)

For the filling 1 cup ground pork 1 cup ground chicken 2 cups chopped cabbage 1/2 cup chopped carrots 1/2 cup chopped spring onions 1/4 cup soy sauce 2 tablespoons cornstarch 1 teaspoon salt 1/4 teaspoon black pepper 1 beaten egg For the honey-sesame dipping sauce

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2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 teaspoons sesame oil 1 teaspoon oil for pan-frying (Don't know how to pan-fry? To learn, click here)

Make the filling: Mix ground pork, ground chicken, cabbage, carrots, spring onions, soy sauce, cornstarch, salt, and black pepper in a large bowl until thoroughly mixed. 2 Fill a dumpling wrapper with 1 teaspoon meat mixture. Brush sides with beaten egg and seal. Repeat until done. Place in chiller until ready to cook. 3 Prepare honey-sesame dipping sauce: Whisk together honey, soy sauce, rice vinegar, and sesame oil. 4 To cook dumplings, place oil in a nonstick pan. Arrange gyoza neatly. Turn heat on and add 1/2 cup water or more if needed. Cover pan and cook for 5 to 7 minutes or until gyoza is cooked. Once water has evaporated, cook for another 3 minutes or until bottom of gyoza is browned. Serve with dipping sauce.

Chicken Siomai By: Rachelle Santos

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Stock your freezer with this snack staple. These dainty dumplings are so simple to make and super quick to reheat. For the Japanese version of this recipe, click Steamed Prawns Nori Rolls. Thinking of rice? Serve this with Yang Chow Fried Rice. Makes 36 pieces Prep Time 20 minutes, plus 1 hour chilling time Cooking Time 10 to 15 minutes

For the filling 400 grams ground chicken 100 grams pork back fat, chopped finely 1/2 cup chopped shrimp meat 1/4 cup chopped canned water chestnuts 2 tablespoons chopped carrots 2 tablespoons chopped spring onions 2 tablespoons oyster sauce 2 tablespoons sugar 1 tablespoon salt 2 teaspoons white pepper 1 egg, lightly beaten 1/2 cup cornstarch 111

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For the siomai filling 36 pieces siomai wrapper (3 inches in diameter) 2 tablespoons sesame oil diced carrots and chopped green onions for garnish (optional) soy sauce and chili-garlic sauce, to serve

1 Make the filling: In a large bowl, combine all the ingredients for the filling thoroughly, except for the egg and cornstarch. 2 Add the egg and mix well. Sprinkle cornstarch evenly on the mixture and mix well. Refrigerate the filling for 1 hour. 3 Separate the siomai wrappers. Place 1 heaping tablespoon of filling in the center of each wrapper. Bring the sides of the wrapper over the mixture, pressing gently. Flatten the bottom by gently tapping each dumpling on a plate. Repeat with the remaining filling. 4 Lightly brush the steamer with sesame oil. Arrange siomai in the steamer. Steam for 10 to 15 minutes or until cooked. Garnish with diced carrots and green onions, if desired. Serve with soy sauce and chili-garlic sauce. Make-ahead tip: To make ahead, form the dumplings and steam for 10 minutes. Let cool then store in the freezer in a container covered tightly with plastic wrap. When ready to eat, thaw then steam for 5 minutes or until hot.

Seafood Skewers with Kimchi Potstickers By: NiĂąo Laus

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Chef NiĂąo stays true to Asian cuisine and fuses Chinese and Korean fare for a most welcome celebration of flavors. Serves 2 Prep Time 20 minutes Cooking Time 15 minutes

For the kimchi potsticker 1 pack ready-to-eat kimchi 1 pack gyoza wrapper For the seafood skewers 4 tiger prawns, shelled and deveined 50 grams tuna, cubed 50 grams salmon, cubed 4 pieces New Zealand mussels salt and pepper to taste For the Kungpao Sauce 18 cloves garlic 2 1/2 tablespoons light soy sauce 4 teaspoons dark soy sauce 113

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3/4 cup water 1 cup rice vinegar 1/4 cup sugar 1 cup cane sugar 1 teaspoon salt 1 tablespoon chili paste equal amounts of cornstarch and cold liquid (slurry)

1 Make the potstickers: Wrap about a tablespoon of kimchi in gyoza wrapper. Seal well, then steam or fry the potstickers. 2 Make the seafood skewers: Season seafood with salt and pepper, then lightly cover with the red bell pepper sauce. Grill and continue to baste with bell pepper sauce until cooked. Serve with potstickers and kungpao sauce. 3 Prepare the Red Bell Pepper Sauce: Blacken the skin of 1/2 kilo red bell peppers by placing them on top of burners on medium heat. Allow to rest then remove the skin. Wash the peppers then combine in a blender with 4 tablespoons Japanese soy sauce, 4 tablespoons sesame oil, 4 tablespoons sugar, 1 tablespoon ground cumin, 3 tablespoons cochujang or Korean chili paste, and 1 tablespoon garlic. Finely blend then set aside. 4 Prepare the Kungpao Sauce: Heat oil in medium pot, then deep-fry garlic for 4 to 5 minutes at 350ÂşF or until fragrant and almost blackened. Remove garlic from oil and drain on paper towels. In another pot, bring to a boil light soy sauce, dark soy sauce, and water. Decrease heat to medium and add the fried garlic, rice vinegar, sugar, cane sugar, salt, and chili paste; simmer for 5 minutes or until sugar is dissolved. Add slurry until you achieve a fine, smooth consistency.

Crunchy Tofu Steak and Mushrooms By: Rachelle Santos

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Easy to do and flavorful, this tofu dish is a popular choice among vegetarians. (Click for more tofu recipes) Serves 4 Prep Time 10 minutes Cooking Time 15 minutes

600 grams firm tofu block, drained and sliced into 16 squares 3/4 cup flour, seasoned with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper 1 egg, lightly beaten with 2 tablespoons milk or water 1 1/2 cups Japanese breadcrumbs oil for deep-frying For the mushroom sauce 3 tablespoons sake 3 tablespoons mirin 1 1/2 tablespoons light soy sauce 3 tablespoons brown sugar 115

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2 tablespoons butter 1 tablespoon oil 1/2 cup chopped onions 2 teaspoons minced garlic 2 cups chopped fresh mushrooms (shiitake, button, or oyster) 1/2 tablespoon cornstarch, dissolved in 1/2 tablespoon water salt and pepper to taste 3 tablespoons chopped green onions or leeks

1 Dredge tofu squares in seasoned flour, dip in egg, then coat with breadcrumbs by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels. 2 Make the mushroom sauce: Combine sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside. 3 In a frying pan or wok, melt the butter and heat the oil. SautĂŠ the onions until translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix well. Add the dissolved cornstarch and let mixture thicken slightly. Season with salt and pepper. Mix well. Add green onions or leeks and give the mixture a quick stir. 4 Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve immediately.

Monay with Tuna

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American Tuna Salad Monay (Roll) Makes 2-3 sandwiches Ingredients 4 - 6 slices of bread 1 can of Tuna (preferably in brine) 2-3 Tbsp of mayonnaise 1/2 Tsp of English or Dijon Mustard 1 Tsp of diced celery 1 1/2 Tsp of chopped Dill Pickle 1/2 finely chopped onion, preferably red 1/4 Tsp of Cayenne Pepper (optional) Black pepper (to taste) Salt 4 - 6 leaves of shredded lettuce (optional) 117

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6 - 8 slices of ripe tomato (optional) Preparation Method: First drain the tuna in a sieve. You want the tuna to be dry before you add it to the sauce so leave it for 15 - 20 minutes. Meanwhile make the sauce, combining the mayo, mustard onion, celery and dill pickle and adding salt and pepper to taste. Stir well to combine. Then add just enough of the sauce to the tuna to make it moist, if you add too much the tuna mayo will become runny and be difficult to eat. Here is where choice comes into play, if you like you can lightly stir with a fork so that you still have big chunks of tuna, or you can mash the tuna until it is totally broken down with the mayo which is my preference. I also like to add plenty of pepper to the mixture, as I find that tuna can be a little bit bland. If the mixture is too dry add more sauce and if needed add seasoning to taste. Once you have the mixture to your liking, put in the fridge for 30 minutes to set the mayo and allow the flavours to combine. Once ready, set out the bread slices and one slice place a bed of the shredded lettuce and then 2-3 slices of tomato evenly across the lettuce. If making 3 sandwiches add 1/3 of the tuna mayo evenly across the tomato and then top with the second slice of bread. Cut into quarters and serve. Ensaymada

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Traditional Ensaymada By: Ernie Babaran

Bring back this light, buttery classic by Chef Ernie Babaran and make the recipe a treasured one in your own home. We suggest pairing this with: Hug-My-Mug Hot Cocoa, Dark Hot Cocoa Mix, Cinnamon Hot Chocolate with Dulce de Leche Whipped Cream, Caramel Latte Makes 10 ensaymadas Prep Time 1 hour 45 minutes Baking Time 15 to 20 minutes

1 cup milk, lukewarm 1 tablespoon instant yeast 1 teaspoon salt 2 tablespoons refined sugar 1 egg 3 cups bread flour 119

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2/3 cups all-purpose flour lemon zest 1/4 cup butter, unsalted For the filling 1/3 cup unsalted butter, softened 1/2 cup quezo de bola, grated For the topping soft butter, unsalted grated cheese (quezo de bola) refined sugar

1 Preheat oven to 360Â°F. Grease ensaymada molds. Dust with flour and set aside. 2 Dissolve yeast in milk. Add the rest of the ingredients except butter. 3 Using the dough hook attachment, knead at low speed in the electric mixer for approximately 4 minutes. Add butter and knead at medium speed for 8 to 10 minutes until dough is well developed. The dough will be soft and sticky. Set aside, covered, and allow dough to rise for 45 minutes. 4 Scale dough to 80 grams per piece or use a 1/3 measuring cup to form into equal balls. Shape by rounding and allow to rest for 25 minutes. 5 Turn dough pieces upside down and roll with a rolling pin to a very thin oval shape. Brush with soft butter. Grate cheese on top. 6 Roll dough to a rope. Rest for another 15 minutes. 7 After resting, swirl dough like a snail and place in floured molds. Proof until almost double in size. 8 Bake until golden brown, approximately 15 to 20 minutes. Cool completely before taking ensaymada out of the molds. Brush with soft butter and grate cheese on top. Sprinkle with sugar.

Pork Empanada

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Trio of Empanadas (Meat, Vegetable, and Cheese, Fruit, and Nut) By: Vivian Lui

For entertaining and gift-giving, it is more interesting to have three flavors to choose from. (More empanadas: Fried Meat Pies, Jamaican Turnover, more empanada recipes) Makes 24 pieces Total Time 2 hours and 15 minutes

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Active Time 1 hour and 45 minutes Baking Time 30 minutes

For the dough 2 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1 cup cold unsalted butter, cubed 1 egg, beaten 4 to 8 tablespoons ice water egg wash (1 egg beaten with 1 tablespoon water) For the meat filling 3 teaspoons extra virgin olive oil 1/2 cup diced Spanish chorizo 1/2 cup ground beef 3 tablespoons cubed onion 3 tablespoons cubed carrots 3 tablespoons cubed celery 1 clove garlic, minced 1 tablespoon tomato paste 1/4 cup chicken stock 1/4 cup frozen peas salt and pepper to taste

For the vegetable filling 3 tablespoons extra virgin olive oil 1 1/2 cups cubed shiitake mushrooms 1/4 teaspoon salt 1/4 teaspoon pepper 3 sprigs thyme, chopped, or 1 teaspoon dried thyme 1/2 cup cubed squash 2 tablespoons finely diced onions 1/4 cup dry white wine 1/2 cup packed roughly chopped spinach leaves For the cheese, fruit, and nut filling 1/4 cup dry white wine 6 dried figs (or dried apricots), diced (about 1/2 cup) 1 teaspoon honey

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1 sprig rosemary or 1/2 teaspoon dried rosemary 1/2 cup diced brie 1/4 cup toasted pine nuts or chopped toasted almonds 1/4 teaspoon finely grated lemon zest

1 Make the dough: Sift flour with the salt. Cut in the butter until mixture resembles coarse crumbs. Make a well at the center and add the beaten egg and 2 tablespoons ice water. Stir with a fork until dough starts to come together. Add more water if dough is dry and crumbly. 2 Prepare the dough: Transfer dough to a work surface and knead just until it forms a ball. Do not over knead. Divide into 2 portions. Cover in plastic wrap and refrigerate for 30 minutes. 3 Make the meat filling: Heat a skillet and add oil. Cook chorizo until golden brown. Transfer to a plate. Return skillet to heat and add ground beef; cook until browned. Season with pepper. Add the cooked ground beef to the chorizo. Heat the skillet again with more oil. Sauté carrot, onion, celery, and garlic for 3 minutes. Add tomato paste and cook for a minute. Add ground beef and chorizo. Pour in chicken stock. Simmer until most of the liquid has evaporated, about 5 minutes. Put mixture in a food processor and pulse 6 times to roughly chop the mixture. Stir in drained peas. Season with salt as needed. 4 Make the vegetable filling: Heat a skillet and add 2 tablespoons oil. Sauté mushrooms and season with salt and pepper. Add thyme and cook 5 minutes more. Transfer to a bowl. Return the pan to the heat and add remaining oil. Cook squash and onions; season with salt and pepper. Cook until softened. Add back the mushrooms and pour in the wine. Simmer until most of the liquid has evaporated. Stir in spinach. Cool. 5 Make the cheese, fruit, and nut filling: In a saucepan, combine wine, figs, honey, and rosemary. Simmer, stirring occasionally, until liquid has almost completely evaporated. Transfer to a bowl and cool. When cool, remove the rosemary sprig and add brie, nuts, and lemon zest. Blend to combine. 6 Preheat oven to 400°F. Line a baking tray with greaseproof or wax paper. 7 Thaw the dough. Roll out each dough into 12–inch squares. Place one sheet on a tray and cover with greaseproof paper. Place the second sheet of dough on top. Cover with plastic wrap and refrigerate for 10 minutes. 8 Cut each sheet of dough into twelve 3x4-inch pieces. 9 Brush the edges with egg wash. Place a heaping tablespoon of the desired filling on half of the dough. Fold over to form a rectangular pouch. Seal the edges with a fork. Do the same for all the dough.

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10 Arrange the filled pastries on a greased baking tray. Brush tops with egg wash. 11 Bake for about 15 minutes or until golden brown. Rotate pans once, halfway through cooking.

Egg & Apple Pandesal

Ingredients: Makes 4 Pandesal 4 large, fresh Pandesal 1 eating apple, core and sees removed, skin left on 4 large hard-boiled eggs, shelled and roughly chopped (Cook in boiling water for 7 minutes, refresh in cold water to stop the cooking process and leave to cool in the cold water for 15-20 minutes before chopping.) 1 tsp of Dijon or English Mustard 8 tsp of Mayonnaise A pinch of salt Lots of Ground Black Pepper Preparation Method:

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Combine the mayonnaise and mustard in a bowl, season with salt and pepper and stir well to properly combine. Taste, adjust seasoning to taste and when happy add the chopped egg and apple pieces. Stir well to coat and then, this is important, cover the bowl and put in the fridge for at least 30 minutes for the flavours to meld. I know you made it and you want it now. Well, suck it up and wait, I promise in 30 minutes it will taste better. Generally, the dressing for any sandwich is best made well in advance, kept refrigerated and the sandwich made just as it is about to be consumed â&#x20AC;&#x201C; especially if you toast the bread. After 30 minutes split the Pandesal in half, generously top one half and add the other to complete. You can, of course, add lettuce and tomato to this if you wish.

Tikoy-Langka Turon By: Erika Tangtatco

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Craving for chocolate? Replace jackfruit with chunks of your favorite chocolate bar for an even more decadent treat! If you like this, you can also try Kiwi and Banana Fritters Makes 4

2 pieces lakatan banana, sliced in half, lengthwise 1/4 cup muscovado sugar 100 grams bottled jackfruit (langka) in syrup 4 pieces large lumpia wrapper 4 pieces tikoy, thinly sliced 1 egg white oil for frying

1 Coat banana slices in muscovado sugar. Set aside. 2 Pat jackfruit pieces dry with a paper towel. 3 Lay a lumpia wrapper on a flat work surface. Place a piece of tikoy in the center of the 126

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wrapper, then top with banana slices and jackfruit. 4 Brush sides of the wrapper with egg white and roll tightly. Repeat with remaining ingredients. 5 Fry in oil until golden brown.

Appetizers & Light Bites Beef Tapa

This is an easy beef tapa recipe with papaya atchara (pickled grated papaya). Best served with fried rice and fried egg. The dish is usually called “tapsilog” meaning tapa, sinangag (fried rice) and itlog (egg). Ingredients: 1 kilo sirloin beef, sliced thin 2 tablespoons soy sauce 4 tablespoons salt 1+1/2 tablespoons sugar 4 cloves garlic, crushed 1/2 teaspoon pepper  

Put all ingredients in a bowl and mix well. Keep in the refrigerator for at least 2 days before frying.

Corned Beef Hash

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1 chopped ripe red tomato, small dice 1 can corned beef 1 small red onion, finely diced 2 small red or yellow potatoes, small dice olive oil, sea salt and freshly ground black pepper, to taste Peel the potatoes and boil them until they are fairly cooked but not mushy. Set aside to cool. Heat the olive oil and butter in a large pan or skillet over medium-high heat. SautĂŠ the onion until soft. Add the potatoes, tomatoes and corned beef. Add salt and pepper to taste. Stir well, lower the heat, cover the pan and cook for 5 minutes. Uncover, stir, cover again, and cook for another 5 minutes. If you prefer your corned beef hash crusty, raise the heat to mediumhigh and cook uncovered. Stir, let the hash sit for a while and then stir again and continue cooking until it becomes crusty but not burned.

Chorizo and Cheese Patacones By: Rachelle Santos

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Use the saba to make a savory Latin American-inspired appetizer.

Serves 3 Prep time 10 minutes Cooking time 30 minutes

2 large unripe saba bananas (green but not too firm), peeled corn or canola oil for shallow-frying, plus more for the chorizo as needed 1 cup crumpled Spanish chorizo (such as chistorra) 1/2 cup grated cheese (cheddar, Parmesan, queso de bola, or Manchego) 1/4 cup roasted red bell pepper strips or sliced pimientos

1 Slice each banana into 6 (1/2-inch) pieces.

2 Heat oil in a medium frying pan or wok. Fry the bananas in batches just until lightly golden. Drain on paper towels. 129

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3 Place one fried banana slice in between two sheets of parchment paper. Flatten using a small rolling pin or the bottom of a glass. Repeat with the remaining banana slices.

4 Using the same pan, fry the flattened bananas again until crisp. Drain on paper towels and set aside.

5 Heat 1/2 tablespoons oil in another frying pan. Fry the chorizo until lightly browned but not crisp. Drain on paper towels.

6 Top each fried banana chip with a spoonful of chorizo and grated cheese. Broil or toast in a turbo broiler or oven toaster, just until the cheese melts. Top with 2 short strips or roasted bell pepper or sliced pimientos. Serve hot.

Smoked Bangus Croquettes By: Sarangani Bay

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Here's a fun & surprising dish that the kids will surely love! RELATED: Ham and Cheese Croquettas, Potato Hotdog Logs

1 cup SARANGANI BAY Smoked Deboned Milkfish, flaked 1 clove garlic, finely chopped 1/2 teaspoon salt dash of black pepper 10 baby potatoes, boiled, peeled, and mashed 3/4 cup milk 2 tablespoons butter 2 tablespoons chopped green onions 2 eggs 2 cups breadcrumbs

1 Heat oil and sautĂŠ garlic. Add fish. Season with salt and pepper. Add mashed potatoes and milk; cook until mixture is almost dry. Add butter and green onions; mix well. 2 Form mixture into oval-shaped croquettas. Beat remaining egg in a bowl. Dredge each croquetta in flour, dip in egg then roll it over bread crumbs. Lay the croquettas in a tray, cover and refrigerate for at least 30 minutes before frying.

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Enderun's Potato, Ham, and Cheese Rolls By: Roselle Miranda

After a long day at school, reward your little ones with these delicious snacks. Wrap and roll! RELATED recipes: Potato Hotdog Logs, lumpia recipes, croquette recipes Makes 16 Prep Time 15 minutes Cooking Time 15 to 20 minutes

500 grams potatoes, washed and cleaned salt, to season 2 sprigs thyme 1 bay leaf 5 black peppercorns 20 grams spring onions, chopped 80 grams white onions, chopped

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pepper, to season 8 pieces lumpia wrapper 4 slices ham, chopped into 1-inch pieces 16 matchsticks Cheddar cheese 8 pieces lumpia wrapper oil for frying

1 Bring a pot of water to a boil. Season potatoes with salt and add thyme, bay leaf, and peppercorns. Cook the potatoes until tender when pierced with a fork. 2 When cooked, strain potatoes and remove skin. Chop into pieces and transfer to a mixing bowl; mash with a fork. 3 Add spring onions and white onions to the mashed potatoes. Season with salt and pepper; mix well. 4 Lay a lumpia wrapper on a flat surface. Place a piece of ham, a stick of cheese, and a tablespoon of the potato mixture on the wrapper, and roll as you would lumpia. Repeat with remaining ingredients. 5 Heat oil in a nonstick pan and fry the rolls until golden brown. Serve hot. Make the tuna-caper dip on the side: Mix together 10 grams capers and 2 (180-gram) cans tuna in oil. Using a mortar and pestle, pound the mixture until it becomes a purĂŠe. Taste the mixture and add more capers, if desired, continuing to pound until smooth. Add the juice from half a lemon and stir. Drizzle with olive oil and season with salt and pepper.

Pork Adobo Flakes with Kesong Puti Sandwich By: Elaine P. Lim

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Here’s another sumptuous Pinoy snack to love—and make—in a snap. Genius! Similar recipes: Garlic Flakes Adobo Benedict, Adobo and Kesong Puti Panini, adobo recipes Makes 2 sandwiches

adobo flakes 2 hamburger buns 1 tablespoon mayonnaise kesong puti slices

1 To make adobo flakes, flake leftover adobo meat and stir-fry in oil. 2 Spread buns with mayonnaise. 3 Fill buns with kesong puti slices and adobo flakes (don’t include oil).

Glazed Chicken Popcorn By: Katherine Jao

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Popular with kids and adults alike, these pop-in-the-mouth treats are great for a quick snack or as an appetizer. (Rice lovers can also turn it into a Sweet and Sour Chicken Popper Rice, while the health-conscious can make a Chicken Pop Salad with Grapes and Cheese.) Wonderful for moviewatching tooâ&#x20AC;&#x201D;paired with ice-cold soda, of course! Makes 4 servings Prep Time 30 minutes Cooking Time 20 minutes

250 grams boneless chicken breast fillet 1/4 teaspoon salt egg white from 1 egg 1/4 cup cornstarch oil for deep-frying For the glaze 1/4 cup soy sauce 1/4 cup honey 1/4 cup rice wine

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1 tablespoon minced garlic 1 teaspoon grated ginger 1 tablespoon brown sugar

1 Cut chicken fillet into small cubes. Marinate in salt for 40 minutes. Add egg white and cornstarch; mix. 2 Deep-fry chicken pieces in hot oil until crisp; drain. 3 In a saucepan, combine all ingredients for the glaze. Let simmer and allow to reduce for 5 minutes. Add fried chicken pieces; toss. Serve immediately.

Crab Cakes with Roasted Red Bell Pepper Sauce By: Aileen Anastacio

While waiting for the meal's highlight, try a couple of these amazing crab cakes. They go well with everything - salads, mains, and even plain old bread! Theyâ&#x20AC;&#x2122;re best enjoyed with a generous

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dipping and dunking of red bell pepper dip. (Like this recipe? Try Crab Cakes with LemonTarragon Aioli)

Serves 6 Prep Time 15 to 20 minutes Cooking Time 10 minutes

For the roasted red bell pepper sauce 1 large red bell pepper 1 cup mayonnaise 1 tablespoon red wine vinegar 1/8 teaspoon salt 1/8 teaspoon pepper For the crab cakes 1 pound crab meat 1 cup fresh breadcrumbs 1/3 cup scallions, chopped finely 1/3 cup mayonnaise 1 tablespoon Dijon mustard 1 egg, beaten 1 tablespoon lemon rind 1 tablespoon lemon juice 1/4 tablespoon old bay seasoning 1/8 teaspoon salt 1/4 teaspoon pepper 1/3 cup Japanese breadcrumbs corn oil for sautĂŠing

1 Make the roasted red bell pepper sauce: Roast bell pepper over open flame and char skin. Once skin is charred all over, place in a paper or plastic bag. Allow to sweat for a few minutes. Remove skin. Slice bell pepper in half and remove seeds. Place in a blender together with the rest of the ingredients. Puree until smooth. Adjust seasoning according to taste. Transfer to a serving bowl. Serve with crab cakes. 2 Make the crab cakes: Place all ingredients, except for Japanese breadcrumbs and corn oil, in a large bowl. Mix well to combine. 3 Using a 1-tablespoon measuring spoon, scoop a heaped tablespoon of crab mixture and form into a patty. Repeat until done.

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4 Dredge patties one by one in Japanese breadcrumbs until well-coated. 5 In a saute pan, heat oil over medium heat. Cook crab cakes for 3 to 4 minutes on each side or until golden. 6 Drain on paper towels. Serve with roasted red bell pepper sauce.

Sizzling Tofu

Garlic Mushrooms Garlic-Butter Mushrooms By: Elaine P. Lim

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Why do we love this dish? It's the perfect beer or wine match and a classy appetizer (just serve with crusty bread on the side). Serves 3

1 (400-gram) can whole button mushrooms 2 tablespoons butter 1/2 tablespoon oil 2 tablespoons minced garlic 1 tablespoon Maggi Savor original flavor or Maggi Savor chili flavor chopped parsley for sprinkling

1 Drain mushrooms. Cut mushrooms in half. Set aside. 2 Heat butter with oil in a pan until butter is melted. Add garlic; saute until fragrant. Add mushrooms; saute for 2 minutes. Drizzle about Maggi Savor original flavor over mushrooms; saute for another 2 minutes. Transfer to a serving dish and sprinkle with chopped parsley, if desired. For a fiery touch, use Maggi Savor chili flavor instead.

Golden Crumbed Kesong Puti

Kwek Kwek

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Kwek-Kwek

Kwek-kwek (or Kwekwek) is commonly sold along the streets of Manila and many other places in the Philippines. It is made up of hard-boiled chicken eggs individually wrapped in orange-tinted batter, which are then fried until golden brown.

INGREDIENTS:         

20-24 pieces hard boiled quail eggs 1 cup flour 1/4 cup cornstarch 1/4 tsp baking powder 3/4 cup water 1/2 tbsp annatto powder 1/2 tsp salt 1/2 tsp freshly ground black pepper cooking oil for frying

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HOW TO PREPARE KWEK-KWEK: 

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Place the cornstarch in a container and dredge the boiled quail eggs. Set aside. Dilute the anatto powder in warm water. In a bowl mix together flour, cornstarch, baking powder, salt, ground black pepper and diluted annatto powder. Mix well. Set it aside for at least 30 minutes. Place quail eggs in the bowl and coat with the batter evenly. Add oil in a wok and once hot, add quail eggs one at a time, make sure eggs are coated with the batter. Remove from wok, drain then serve with vinegar dip.

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Ground Pork Omelette

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O is for Omelet and How to Make Tortang Talong (Eggplant Omelet) By Jun Belen On February 1, 2012 · 21 Comments       

Digg

I can’t help but think of my dad whenever I cook with eggplants. They weren’t his favorite as far as I remember. I don’t think he had any. He loved to eat, that’s for sure. He loved everything my mom made. Everything from her simple one-pot stews to her more pompous dinners. He didn’t know his way around the kitchen and he never tried to learn. Their roles at home were clear-cut. My dad was the breadwinner and my mom was the homemaker. He was genuinely appreciative of everything my mom did for him and for us. Appreciative of her homecooking, above all. I wasn’t particularly fond of eggplants when I was little. I always had my eyes on the soft fish belly in paksiw and never on the spongy eggplants that came with it. The same was true with kare-kare, the stew of oxtail and vegetables flavored with toasted peanuts and thickened with pounded rice. I would eagerly seek out the oxtail and even the notorious tripe. I would lavish the tender meat that fell off the bone with thick peanut sauce and pungent shrimp paste and clandestinely brush the poor eggplants aside. But my dad loved those unappreciated aubergines. He loved eggplants with fish heads stewed in vinegar and plenty of ginger. He loved them with okra and bitter melon simmered in shrimp paste. He loved them thinly sliced, rubbed with rock salt, and then fried until their firm flesh shriveled into a delicate mush. He loved them grilled whole with their charred skin stripped, and then fried into omelets. Thank heavens, my dad loved eggplants! Because of him, I got a free pass for not eating the purple nightshades when I was a kid. “Remember the poor little boys and girls who have nothing to eat,” my mom would tell me while throwing me that disarming are-you-not-eating-thateggplant look. My dad would then come to my rescue and take the sad, ravaged piece of meatless tortang talong [tohr-tang tah-long] — eggplant omelet — off my plate. And then he would flash me his approving smile, which meant that I was off the hook. I can just picture him now.

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Luckily for me, I’ve outgrown my petty dislike of this popular vegetable. I can’t remember though when and how the epiphany came. My favorite way of cooking Filipino eggplants — the kind that’s vividly purple, slender, and long — is either frying thin slices in olive oil or grilling them whole until they are shriveled and soft. Grilled eggplants and ground pork make great omelets, the best use of eggplants in my book. The different layers of flavor and texture make for a perfect bite. Tortang Talong Recipe, makes six omelets

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1 pound ground pork 1 small onion, chopped 3 cloves garlic, crushed 1 small tomato, chopped 2 pieces bay leaf salt and freshly ground black pepper to taste 6 slender eggplants, preferably 6- to 8-inches long 6 large eggs canola oil Fry pork in a pan over medium high heat. Stir and crumble into pieces until completely browned, about 15 minutes. Transfer to a plate but leave the fat and juices behind. Saute onions in pork fat until fragrant and softened, about 5 minutes. Add garlic and saute until lightly browned, about 2 minutes. Add tomatoes and saute until softened, about 5 minutes. Place the pork back in the pan. Add bay leaves, salt, and freshly ground black pepper and simmer over low heat for another 15 minutes. Transfer to a plate and set aside. Make a shallow cut lengthwise along the eggplant. Grill eggplants in medium high heat until shriveled and soft, about 10 to 15 minutes. Transfer to a plate and cover with a clean towel to make the eggplants sweat as they cool. Once cool to touch, peel the skin off and discard but leave the stem intact. With your fingers, pull the eggplant apart so that it flattens like a deflated balloon. Assemble omelets one at a time. Turn the broiler to high. Add oil to a six-inch cast iron frying pan, just enough to coat it. Turn the heat to medium. Crack an egg in a small bowl and beat with a whisk or fork. Pour in the egg and add a pinch of salt. Shake the pan to get the egg to coat the pan. Lay an eggplant on the egg. Sprinkle sauteed ground pork, about half a cup, on top of the eggplant. Let this cook until the edges begin to set, then put the pan under the broiler. Cook the omelet under the broiler until the top browns, about 5 minutes. If you prefer to finish the omelet on the stovetop, like when you use a nonstick pan instead of cast iron, carefully flip the omelet using a spatula to cook the other side. Serve warm with banana ketchup. Cooking Notes 1. Eggplants can be broiled under high heat instead of grilled. Make sure to cut a shallow slit lengthwise down the eggplants before broiling or grilling to prevent them from bursting while cooking. 2. I prefer Filipino eggplants over the bigger Chinese ones. A good size would be something around eight inches. If there is no other choice but to get the heftier variety, the meat from one eggplant can be used to make two or even three omelets. 3. I also prefer using six-inch frying pans to make individual omelets. I use a cast iron one so I can finish them under a broiler without worrying about flipping them with a spatula. Bigger non-

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stick pans will work, too. When using a bigger pan, like an eight-inch, double the eggs and eggplants so that the omelet will fill the entire pan.

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Beef Sinigang na Beef

Sinigang na baka sa sampalok is a tamarind based beef soup. Like the usual sinigang dish, this recipe use tamarind to make the soup sour. This dish taste better for those who don’t like to eat pork since it uses beef. Preparation of the tamarind broth is a not tedious and in fact very simple. And it taste better than commercial sinigang mix in powdered or in liquid form. Ingredients: 1 kilo beef brisket or cut into cubes 150 grams tamarind fruit (or 1 pack Sinigang sa Sampalok mix) 1 bunch kangkong, wash and get the leaves only 1 pc. radish 1 bunch string beans 3 pcs. siling haba or green chili 250 grams taro root or gabi 2 medium size tomatoes, chopped 1 large red onion, quartered salt and patis How to cook Sinigang na Baka sa Sampalok:  

Boil the tamarind in a pot with water, about 3 cups, adjust if necessary. Cook until the tamarind becomes tender. Remove the tamarind from the pot and transfer to a bowl then mash it with a fork until the juices comes out.

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Then put it again in the pot and stir. Strain the contents of the pot with a colander and pour it a another container to get the broth from the tamarind. Press it until the juices have been extracted. In another pot boil the beef for about 5 minutes. Remove the liquid and scum then wash the meat. Then replace the water by filling the pot just enough to cover the meat. Boil until the meat is cooked and tender. Add in the salt, onion, tomatoes and gabi. Boil until the gabi is cooked. Then add in the string beans and radish. Simmer for about 3 minutes. Pour the tamarind broth (or if you can’t find tamarind, use sinigang mix), kangkong leaves and green chili. Season with salt or fish sauce (patis) and serve hot.

Beef Nilaga - Beef Stew

Ingredients: 3/4 Kilo beef, sliced in 2 inches length 2 pc beef bouillon dissolved in 4 cups water or 4 cups beef bones soup stock 1 tsp. whole peppercorn 151

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1 pc onion, sliced 2 medium size carrots, sliced in four portion 3 medium size potatoes, sliced in four portion 1 small pechay (optional) 1 small cabbage, sliced in four portion Salt to taste MSG How to cook nilagang baka: 

Boil the beef until tender with peppercorns and onion in a pot with the soup stock or the water with the dissolved bouillon. Add water if necessary to avoid drying up.

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Cover and simmer for 30 minutes. Add the carrots and potatoes and simmer until potatoes are cooked. Then add the remaining ingredients and put salt and MSG according to your taste. Serve hot.

Beef Tapa This is an easy beef tapa recipe with papaya atchara (pickled grated papaya). Best served with fried rice and fried egg. The dish is usually called “tapsilog” meaning tapa, sinangag (fried rice) and itlog (egg).

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Ingredients: 1 kilo sirloin beef, sliced thin 2 tablespoons soy sauce 4 tablespoons salt 1+1/2 tablespoons sugar 4 cloves garlic, crushed 1/2 teaspoon pepper  

Put all ingredients in a bowl and mix well. Keep in the refrigerator for at least 2 days before frying.

Bistek Tagalog

Beef Steak Tagalog

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Serves 4 to 6 Prep Time 15 minutes Cooking Time 15 minutes

1/4 cup calamansi juice 1/3 cup soy sauce 1/4 teaspoon freshly cracked black pepper 1/2 kilo tenderloin beef, thinly sliced corn oil, for frying 1 potato, cut into strips 1/4 cup butter, for searing 2 large onions, sliced into rings 1/4 cup water

1 In a bowl, mix together calamansi juice, soy sauce, and black pepper. 2 Add the tenderloin beef slices and marinate for 15 to 20 minutes. 154

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3 In a sautĂŠ pan, heat oil. Fry the potatoes until golden. Drain on a paper towel; set aside. 4 In another pan, melt 2 tablespoons butter; sear the beef slices on high heat in batches. (Drain marinade and reserve for later). Add butter as needed. 5 Once beef is cooked, add onion rings and cook until translucent. 6 Add the marinade and water, and allow to simmer for 2 to 3 minutes. 7 Before removing from heat, add the fried potato strips and mix in with the beef mixture for 1 minute. Serve immediately.

Beef Asado Ingredients 1 kg. beef, cut into desired pieces 2 potatoes, pared and divided into 6 1 big onion, peeled and cut into cubes 1/2 head garlic 1 tsp. black pepper 1-1/2 cups native vinegar 2-1/2 tbsp. cooking oil 1 pc. bay leaf 1 tsp. salt 2 tbsps. soy sauce 2 small red/green pepper, cut into slices 2 tbsps. achuete juice 2 tomatoes, cut into small pieces How to cook beef asado:

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   

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Place the meat in a saucepan and add vinegar, pepper, 1/2 of garlic, salt, bay leaf and soy sauce. Allow it to boil for 5 minutes. Add 2 cups water and let boil until meat is tender. Fry the potatoes until golden brown, then set aside. Saute garlic, onions and tomatoes; then, add inept mixture, potatoes and red/green pepper. Add the actuate juice to the mixture and cook until done. Serve hot. Good for 6 persons.

Beef in Oyster Sauce

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Beef in oyster sauce Watch recipe4 mins

This beef stir-fry with oyster sauce is perfect for a mid-week supper. Ingredients For the beef           

350g/12oz beef fillet 1 tsp light soy sauce 1½ tbsp oyster sauce pinch sugar salt and freshly ground black pepper 2 tbsp groundnut oil 3 cloves garlic, finely chopped 1 chilli, de-seeded, finely chopped 200g/7oz baby spinach leaves 1 tbsp Shaoxing rice wine or dry sherry pinch dried chilli flakes

For the oyster mushrooms   

1 tsp groundnut oil 100g/3½oz oyster mushrooms dash Chinese black rice vinegar or balsamic vinegar

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

dash light soy sauce

Preparation method 1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. 2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. 3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. 4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. 5. Spoon the oyster mushrooms over the beef and serve.

Beef Menudo Oxtail menudo is a Spanish dish called “Menudo Sulipeña”. Most dishes we have now have Spanish influence and this is one of them. What very interesting is that the ingredients are readily available locally and you don’t need to find a Spanish specialty shop to buy the ingredients. Ingredients: 1 kilo oxtail 2 tablespoons butter 1 head garlic, chopped 158

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1 medium onion, chopped 1 piece red pepper, cubed 1 piece green pepper, cubed 1 cup Chorizo de Bilbao, diced 1 cup tomato sauce 1 cup cooked garbanzos Salt and Pepper to taste How to cook oxtail menudo: Clean and wash oxtail. Pressure cook for about 20-25 minutes or simmer with enough water to cover till tender. Debone and cut into 1/2 inch cubes. In a casserole heat butter and sautĂŠ garlic and onion, add red and green peppers. Stir fry 2-3 minutes. Add chorizo and oxtail and tomato sauce. Simmer over low fire for about 10 minutes, add garbanzos. Season with salt and pepper

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Kare Kare Kare-kare is again one of the well known and popular Filipino dishes serve in special occasions but nowadays this can be served almost everyday if your budget permits and your health also. This kare-kare recipe is authentic because it uses oxtail as the main ingredient which is expensive compared to the other kare-kare variation that use only ox tripe, beef or pork knuckles. And this recipe use the traditional ground peanuts and toasted rice instead of peanut butter which are commonly used nowadays. Ingredients: 1 pc. oxtail (buntot ng baka) 1 pc. oxleg (pata ng baka) 4 pcs. eggplants 2 bundles sitaw or stringbeans 1 bundle pechay 1/4 head cabbage 6 cup water 1/2 cup achueta seed for coloring (diluted in 1/2 cup water) 1/4 cup cooking oil 1 head garlic, chopped 1 onion, sliced 1 cup ground peanuts 1 cup toasted ground rice salt, vein banana blossoms How to cook kare kare:    

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   

Saute garlic and onion in cooking oil and add salt and achuete juice. Let boil for 5 minutes. Blend in ground peanuts, and toasted ground rice. Bring to a boil then add in the meats. Just before removing from the fire, add the vegetables. Serve with bagoong alamang guisado. Serve hot. Good for 10 persons.

Kare-kare is again one of the well known and popular Filipino dishes serve in special occasions but nowadays this can be served almost everyday if your budget permits and your health also. This kare-kare recipe is authentic because it uses oxtail as the main ingredient which is expensive compared to the other kare-kare variation that use only ox tripe, beef or pork knuckles. And this recipe use the traditional ground peanuts and toasted rice instead of peanut butter which are commonly used nowadays. Ingredients: 1 pc. oxtail (buntot ng baka) 1 pc. oxleg (pata ng baka) 4 pcs. eggplants 2 bundles sitaw or stringbeans 1 bundle pechay 1/4 head cabbage 6 cup water 1/2 cup achueta seed for coloring (diluted in 1/2 cup water) 1/4 cup cooking oil 1 head garlic, chopped 1 onion, sliced 1 cup ground peanuts 1 cup toasted ground rice salt, vein banana blossoms How to cook kare kare:

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       

Boil the oxtail and oxleg in water until tender. Cut into desired pieces and set aside. Soak achuete seeds in water. Squeeze to bring out the coloring. Set aside. Cut vegetables into desired pieces. Boil water, drop sitaw and parboil. Remove sitaw and set aside. Do likewise to eggplant and banana blossom. Saute garlic and onion in cooking oil and add salt and achuete juice. Let boil for 5 minutes. Blend in ground peanuts, and toasted ground rice. Bring to a boil then add in the meats. Just before removing from the fire, add the vegetables. Serve with bagoong alamang guisado. Serve hot. Good for 10 persons.

Filipino Beef Curry Pork curry is another mouth-watering dish inspired to Indian and Islamic cuisine. This dish is another variety of typical Filipino curry dish which is similar to chicken curry. Pork curry is usually made of pork meat cooked in coconut milk, curry powder and chilies until tender. Curry is one of the popular spices that gives a spicy and strong flavor. Estimated time of preparation: 15 minutes Estimated time of cooking: 30-40 minutes Good for 4-6 persons

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Ingredients: 1 kilo Beef, cut into large cubes 3 potatoes, quartered 2 carrots, cut into cubes 2 bell peppers(red & green), cut into cubes 1 cup coconut milk or evaporated milk 3 tablespoons curry powder(dissolved in 1/2 cup hot water) 1 onion, chopped 3 cloves garlic, minced 1 cup water 2 tablespoons fish sauce(patis) 1/4 teaspoon chili flakes(optional) 3 tablespoons vegetable oil salt and pepper to taste Procedures: Part 1 1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside. Part 2 1. In the same pan, saute garlic and onion until soft. 2. Add pork then stir cook sauteing until color turns to light brown. 3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender. 4. Add bell peppers, fried potatoes and carrots then simmer for another minute. 5. Add milk, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring. 163

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6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.

Beef Salpicao You will enjoy this beef salpicao specially if you are going to use prime cuts of beef like the tenderloin, sirloin or rib eye. Since all those beef cuts are tender, medium rare is a suitable doneness on cooking and you don’t have to tenderize or use pressure cooker to tenderize the beef. Cooking is also simple and ingredients are easy to find and very few. Ingredients: 1/4 kilo beef tenderloin, sliced into 1 inch cubes 1 to 2 Tbsp. liquid seasoning 1 tsp. black peppercorns, cracked 2 Tbsp. olive oil 2 Tbsp. garlic, minced fried garlic chips for garnishing How to cook beef salpicao with fried garlic:    

In a bowl, marinate beef cubes in liquid seasoning and peppercorns for at least 10 minutes. Set aside. In a preheated saucepan with olive oil, saute garlic over medium heat until lightly golden brown. Then toss in marinated beef and continue sauteing till beef is cooked to desired doneness. Transfer to a serving dish and top with fried garlic chips.

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Pork Pork Menudo Ingredients 2 cup diced pork 1 cup diced liver 3 potatoes, diced 1/2 cup garbanzos 1/2 cup raisins 3 medium-sized tomatoes 3 segments garlic, pounded 1 onion, sliced 1/2 cup diced red and green pepper 1/2 tsp. (pimenton) paprika 2 tablespoon lard salt to taste vetsin How to cook menudo: ď&#x201A;ˇ ď&#x201A;ˇ

Cook pork in water until tender. Dice. Saute garlic, onion, and tomatoes in lard. Add pork and liver and continue sauteing for 5 minutes. Add water, salt, and pimentos. 165

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 

Then add potatoes, raisins, red and green pepper, and cooked garbanzos. Cook until potatoes are done. Season to taste. Good for 6 to 8 persons.

Pork Adobo

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This classic adobo recipe strikes a balance between the acidity of the vinegar and the saltiness of the soy sauce. Want more? Click to find more adobo recipes Serves 5 to 6 Prep Time 15 minutes Cooking Time 30 to 45 minutes

1 tablespoon cooking oil 12 cloves garlic, crushed 1/2 tablespoon black peppercorns, cracked 2 kilos pork belly (liempo), chopped into 2-inch cubes 1/2 cup vinegar 1/4 cup soy sauce enough water to cover meat

1 Heat oil in a pot over medium heat. sautĂŠ garlic and black peppercorns until garlic is brown and fragrant. 2 Add pork belly and sautĂŠ until the meat is browned. 3 Add vinegar, soy sauce, and water. reduce heat to low, then simmer until oil has been rendered from the pork fat. store leftovers in the refrigerator until ready to use.

Pork Caldereta Filipino style recipe: pork caldereta or kalderetang baboy is another tomato-based dish and commonly served by Filipinos. This is similar to 167

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beef caldereta and chicken caldereta. Normally the pork boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite. Estimated time of preparation: 15 minutes Estimated time of cooking: 40-50 minutes Good for 4-6 persons Ingredients: 500 grams pork(liempo or spareribs), cut into serving pieces 250 grams tomato sauce 1 large onions, minced 3 cloves garlic, minced 3 large potatoes, cubed 2 large carrots, cubed 2 red and green bell peppers, diced 3-4 cups water 1 can (85 grams)liver spread or peanut butter 1/4 cup vegetable oil 2-3 hot chili(labuyo), chopped(optional) 1/4 cup cheese, grated or cubed(optional) 1 cup soda(7-up or soda)(optional) Preparation Method: In a pan heat oil and fry potatoes and carrots until golden brown. Drain and set aside. In a pot, heat oil and saute garlic and onions. Add pork, continue sauteing until color turns to brown. 3. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary. 4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes. 5. Adjust seasoning with sugar, salt and pepper according to taste. 6. Add cheese and simmer for another 2 minutes or until the sauce 168

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thickens. 7. Transfer to serving plate and serve with steamed rice.

Paksiw na Pata Paksiw na pata with beer is almost the same as the well known paksiw na pata which is pork legs stewed in vinegar, soy sauce, sugar and spices. The only difference is the addition of beer to give a more flavorful taste. Beer can enhance the flavor of many dishes like the pork barbecue marinade. It can also lessen the strong odor of the pork meat. Buying the pork legs is sometimes tricky because some vendors sell pork which have a very strong smell. And I think the pork leg comes from the old male or stud pig which has a stronger odor. I learned also that when buying pork knuckles or pork legs, choose the front legs because the hind legs have stronger odor. Ingredients: 1 large pork pata, chopped into serving pieces 1 cup beer 1/2 cup dried banana blossoms, cleaned and soaked in water 1 clove garlic, crushed 1 small laurel leaf Oregano leaves 1/2 cup vinegar Salt, soy sauce and pepper to taste 6 pieces saba banana, fried Brown sugar to taste, about 4 Tbsp. How to cook paksiw na pata: ď&#x201A;ˇ ď&#x201A;ˇ

Wash and clean chopped pata pieces and place in deep saucepan. Add beer and enough water to cover and cook until tender.

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Add the rest of the ingredients except bananas and continue cooking. Add bananas and simmer for 5 minutes more. Makes six servings.

Liempo Pork Belly Pininyahang

Grilled Pininyahang Liempo

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For something swift and simple, turn to this sweet-smoky grilled belly. The pineapple juice gives it a fruity punch. Serves 2 to 3 Prep Time 15 minutes, plus marinating time Cooking Time 15 to 20 minutes

1 cup pineapple juice 1/2 cup ketchup 1/4 cup soy sauce 2 tablespoons brown sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 11/2 teaspoons salt 1/2 teaspoon black pepper

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500 grams pork belly, sliced into 3/4-inch-thick pieces

1 Mix all ingredients together except for the pork belly. 2 Pour marinade over pork belly and marinate in the refrigerator for 2 to 3 hours. 3 Grill pork belly over medium-hot coals while basting with the leftover marinade. 4 Bring leftover marinade to a boil and serve on the side.

Pork Afritada Ingredients: 1 kilo chicken, cut into serving pieces 1/2 kilo pork kasim (shoulder), cubed 2 large onions, quartered 1+1/2 kilos very ripe tomatoes, quartered 1 whole head garlic, pricked all over with a toothpick 2 pieces bay leaf 3 tablespoons native vinegar 4 pieces potatoes, quartered 2 red peppers, cut into strips 2 green peppers, cut into strips salt to taste freshly ground pepper How to cook afritada: ď&#x201A;ˇ

In a large casserole, brown meat. Remove, and set aside. 172

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Salts onions and tomatoes and cook till tomatoes are very soft. Return meat. Add whole garlic, bay leaves and vinegar. Simmer till meat is half cooked. Add potatoes and cook till tender. Add red and green peppers in the last few minutes of cooking. Season with salt and pepper. 8 servings.

Boneless Crispy Pata

Crispy pata is one of the all time favorite Filipino dish served in special occasions or even everyday on authentic Filipino restaurants and fast food. Although this recipe can be cooked almost everyday, for health reasons this should only be eaten once a week or even once a month because it is high in cholesterol due to the crispy deep fried skin which is irresistible. The pork knuckles or pork legs skin should not only be crispy but the meat should also be tender and melts in your mouth, but it is almost impossible to fry the boiled pork when already very tender. The secret there is freezing the pork legs before frying it. Ingredients: 1 pork’s front leg (pata) 1 bottle 7-Up or Sprite 173

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1+1/2 cups water 1 tbsp. salt 1/2 tsp. baking soda 1 tsp. MSG 2 tbsp. patis or fish sauce 2 tbsp. flour Oil for deep-frying How to cook Crispy Pata:          

Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy.

Serve with this sauce: 

Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siting labuyo).

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Pork Asado Ingredients 1 kilo pork 2 large potatoes, peeled and divided into 6 1 large onion, peeled and cut into cubes 1 head garlic, minced and chopped 1 tsp. black pepper 3 cup native vinegar 4 tbsp. cooking lard 1 tbsp. salt 1 pc. bay leaf 2 tbsp. soy sauce 2 red and green sweet pepper, cut into slices 4 tbsp. achuete juice 4 medium-sized tomatoes, cut into small pieces How to cook pork asado:   

Place the pork in a saucepan and add vinegar, pepper and 1/2 clove of garlic. Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes. Add 2 cups water and let boil until pork is tender. 175

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Fry the potatoes until golden brown, then set aside. Saute garlic, onion, and tomatoes, then add pork mixture, potatoes, and red and green sweet pepper and athlete juice, to the mixture and cook until done. Serve hot. Good for 10 persons.

Roast crispy pork belly with egg fried rice

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Ken Hom’s classic crispy pork takes time to prepare but demands no great skill. Egg fried rice is a great way to use up leftover rice. Ingredients For the pork      

1.5 kg/3lb 5oz boneless pork belly, with rind 4 tbsp coarse sea salt 2 tbsp ground roasted Sichuan peppercorns 2 tsp freshly ground white pepper 2 tbsp five-spice powder 1 tbsp caster sugar

For the egg fried rice       

400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled 2 free-range eggs, beaten 2 tsp sesame oil 1 tsp salt 2 tbsp groundnut or vegetable oil ½ tsp freshly ground black pepper 2 tbsp spring onions, finely chopped

Preparation method 1. For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. 2. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside. 3. Heat a wok until it is hot, then add the salt, both peppers, five spice powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly.

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4. When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. 5. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. 6. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool. 7. For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. 8. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through. 9. Drizzle the egg mixture over the rice and continue to stirfry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stirfry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside.

Filipino Pork Chops SERVES 4 CHILL TIME 2 Hr 178

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COOK TIME 10 Min READY IN 2 Hr 10 Min

Store-bought marinades can be okay, but why not make your own in minutes for a fraction of the cost? These Asian Marinated Pork Chops will melt in your mouth, and each bite is packed with great taste! What You'll Need:      

1/2 cup soy sauce 1/2 cup lemon juice 2 tablespoons ground ginger 1 teaspoon minced garlic 4 (3/4-inch) pork loin chops (1-1/2 to 2 pounds total) 3 tablespoons butter

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What To Do: 1. In a small bowl, combine soy sauce, lemon juice, ginger, and garlic; mix well. 2. Place chops in a 9- x 13-inch baking dish and pour soy sauce mixture over top, turning chops to coat thoroughly. Cover and chill 2 hours, turning after 1 hour. Remove chops from marinade and discard marinade. 3. In a large skillet over medium heat, melt butter; cook chops 5 to 7 minutes per side, or until cooked through. Serve immediately. Notes



If you prefer to not use butter to cook the pork chops, you can substitute either peanut oil or light sesame oil.



To make a sauce for the pork chops, reserve the marinade and bring it to a boil. Simmer 2 to 3 minutes, the pour over the chops.

Chicken Filipino Pineapple Fried Chicken

Pineapple Fried Chicken is our newest addition to our Fried Chicken Recipes. This fried chicken variation is quite tender and has a nice collaboration of flavor from the chicken and marinade. This Pineapple Fried Chicken recipe is simple. I started out by cutting a whole chicken into serving pieces. Each piece was washed with running water. I make sure to wash poultry products longer to avoid bacteria

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and contaminants. It is important to drain excess water and dry the chicken with a paper towel or a clean cloth after washing. The marinade is made-up of crushed pineapple, lemon soda, soy sauce, some seasonings, and spices. I used canned pineapples, but you can always use fresh ones; in fact, fresh is better. Pineapple juice can always be used as a substitute for crushed pineapple. For better tasting pineapple fried chicken, make sure to marinate for at least 6 hours. I usually do it overnight to get the optimum effect. Do you love fried chicken? You should definitely taste this delicious pineapple fried chicken.

Pineapple Fried Chicken Recipe Ingredients     

3 lbs. whole chicken, cut into serving pieces 1 20 oz. can crushed pineapple 1 cup lemon soda (Sprite or 7-Up) 1 tablespoon dark soy sauce 3 teaspoons salt

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1 teaspoon ground black pepper 2 large eggs, beaten 1 cup all-purpose flour 1 teaspoon garlic powder 2 cups cooking oil Additional salt and pepper for rubbing

Cooking Procedure 1. In a large container, combine crushed pineapple, lemon soda, soy sauce, 3 tsp. salt, 1 tsp. ground black pepper. Stir. 2. Add the chicken pieces in the mixture. Marinate overnight. Make sure to place the container in the fridge while marinating. 3. Combine the flour and garlic powder. Set aside. 4. Separate the chicken from the marinade. Let excess liquid drip. 5. Heat the cooking oil in a frying pan. 6. Rub some salt and pepper over the chicken pieces and then dip each piece in the egg mixture. Dredge the egg coated chicken in the flour mixture. 7. Fry each chicken piece in low to medium heat for about 8 to 12 minutes per side. You can add more time depending on the thickness of the chicken. 8. Remove the cooked chicken pieces from the pan. Arrange in a plate lined with paper towels. 9. Serve with your favorite dip. Share and enjoy! Number of servings (yield): 6

Chicken Tinola

Tinolang manok is one of the most popular Filipino chicken dishes. Not only it is delicious, it is also simple to cook. There are three basic ingredients in cooking this dish, the chicken, unripe papaya and chili leaves. And the spices that should never be omitted are ginger, onion 182

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and garlic that makes up the flavor and of course, the seasoning that is a must is the patis or fish sauce. In case chili leaves are hard to find, specially if you are living abroad, spinach is a good substitute. Ingredients: 1-1/2 kilo roasting chicken, cut up 2 tbsp. cooking oil 2 tbsp. fresh ginger, cut in strips 1 clove garlic, crushed 1 medium-sized onion, sliced 2 tbsp. patis 1 tsp. salt 5 cup water 2 cup pared, sliced green papaya 200 grams spinach or sili leaves How to cook Tinolang Manok:      

In medium size saucepan, heat oil over medium heat sauté ginger, garlic, and onion for 1 minute. Add chicken and sauté until chicken colors slightly. Season with patis and salt. Add water. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender. Add papaya. Cook for 5 minutes or until papaya is tender. Add sili leaves (or spinach), cover and remove from heat Let stand for 5 minutes. Serve hot. Good for 5 to 6 persons.

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Chicken Adobo

This chicken adobo with potatoes is a tagalog version of adobo and it’s saucy unlike the other adobo recipes I’ve already posted the has very little sauce or almost dry. Ingredients: 1 kilo chicken, chop into serving pieces 2 medium size potatoes, quartered 1/4 cup vinegar 1/4 soy sauce 1 tsp. Magic Sarap (or any granuled seasoning) 1 tsp. ground black pepper 1 tsp. brown sugar 1 tsp salt or patis (optional) 1 pc laurel leaf 1/2 cup water 3 cloves garlic, minced 1 medium size onion, chopped 1 Tbsp. cooking oil

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How to cook Chicken Adobo with Potatoes:       

Heat oil in a saucepan and saute garlic and onion. After a minute add the chicken. Stir fry the chicken until most of the liquid has evaporated. Add in 1/2 cup of water, soy sauce, vinegar, laurel leaf and black pepper. Cover and simmer for 20 minutes then add the potatoes. Simmer again for 10 minutes or until the potatoes are cooked. Season with magic sarap, sugar and patis or salt (just in case the adobo lacks salt). Serve hot.

Chicken Caldereta Chicken Caldereta Recipe

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INGREDIENTS:            

1 1/2 lbs chicken cuts 2 medium carrots, chunks 2 medium potatoes. chunks 1 medium red bell pepper, strips 3 cloves garlic 1 medium onion, chopped 1 cup water 1 can (250mg) tomato sauce 3 tbsp liver spread 2 tbsp fish sauce (patis) cooking oil salt to taste

HOW TO COOK CHICKEN CALDERETA:      

In a pan or wok, saute, potato, carrots and bell pepper. Cook until tender. Set aside. In the same pan or wok, saute garlic and onion. Add the chicken and cook until tender. Add fish sauce in between. Add the tomato sauce and liver spread. Simmer for 3-5 minutes. Add the sauteed vegetables. Then add the water. Add salt to taste and simmer for 5 minutes or until the sauce gets thick.

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Pininyahang Manok

Ingredients        

3 pounds chicken, cut into serving parts 1 small onion, peeled and thinly sliced 2 cloves garlic, peeled and minced 1 cup pineapple chunks 1/2 small red pepper, seeded, cored and cut into chunks 1 cup table cream 1 tablespoon oil salt and pepper to taste

Instructions 1. In a pot over medium heat, heat oil. Add red pepper and cook, stirring regularly, for about 30 seconds. Remove from heat and drain on paper towels. Add onions and garlic to pan and cook

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until softened. Add chicken and cook, stirring occasionally, occasionally, until lightly browned. Lower heat, cover and simmer until chicken is tender (chicken will release its own juices). 2. Add pineapples and cream. Season with salt and pepper to taste. Continue to simmer for about 5 minutes or until sauce is slightly thickened. Add bell pepper and continue to cook for about 30 seconds. Serve hot. http://www.kawalingpinoy.com/2013/11/pininyahang http://www.kawalingpinoy.com/2013/11/pininyahang-manok/

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Pininyahang Manok Enjoy this delicately flavored dish for weekend cooking. Use coconut milk for added variety and fragrance.

Cooking Skills Needed:    

How to Boil and Simmer How to Sauté How to Cube and Dice How to Slice Vegetables and Fruits

Cooking Tools Needed:     

Pan Wooden Spoon Chef's Knife Chopping Board Measuring Spoons

Best paired with 189

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Ingredients 2 tbsp

Ginger

(cut into strips)

6 cloves

Garlic

(crushed)

1 large

Red Onion

(sliced)

375 grams

Chicken Leg

(cut into serving portions)

375 grams

Chicken Thigh

(cut into serving portions)

1 to 2 tbsp

Patis

½ tsp

Peppercorn

1 (medium) pc

Red Bell Pepper (cut into cubes)

1 can (154 ml)

Evaporated Milk (or 2/3 cup coconut milk)

2 pouches (115 grams each)

Del Monte (drained, reserve syrup) Pineapple Tidbits

Cooking Procedure: 1. Sauté ginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add patis and chicken, Sauté for 10 minutes nutes or until the chicken is slightly brown. 2. Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes. 3. Add bell pepper, milk and DEL MONTE Pineapple Tidbits. Simmer uncovered for 33-5 minutes, stirring continuously. Makes 7 servings

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Pininyahang Manok - Chicken with Coconut Milk, Peppers &Pineapple

Pininyahang manok is actually a dish of stewed chicken in pineapple. There are many variation of cooking pininyahang manok and this version I got here doesn’t contain evaporated milk or coconut milk. The only star ingredients here is pineapple chunks and pineapple juice. There are also no veggies like carrots or potatoes. The chicken is also braised before cooking in pineapple juice unlike the usual cooking of marinating it first before stewing. Since is doesn’t have milk, this recipe is for those people with lactose intolerance. Ingredients: 1 kilo chicken, sliced in 2 inches 1/2 cup cilantro, chopped 1/2 cup onion, chopped 1 Tbsp. dried ginger 1 Tbsp. cornstarch (dissolved in ¼ cup water ) 1 cup cooking oil 2 Tbsp. salt 1 Tbsp. sugar 2 Tbsp. soy sauce 2 cups pineapple chunks 1 cup pineapple juice 1 cup 7-UP or sprite

How to cook Pininyahang Manok:     

Wash the chicken thoroughly and drain. In a big wok or kawali, heat the oil and fry the chicken until slightly brown. Remove from the wok and set aside. Sauté the onion and ginger and add the chicken. Pour in the silantro, soy sauce, salt, sugar and pineapple juice. 191

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 

Cook until chicken is tender. Add the cornstarch, 7-Up and pineapple chunks. Then simmer until the sauce thickens. Serve.

Chicken Pochero Ingredients: 1 kilo dressed chicken 1 pack tomato sauce 1/2 cabbage Pechay 100 grams baguio beans 5 pcs bananas (saba variety) 2 pcs medium sweet potatoes or potatoes 1 medium onion, sliced 1/2 head crushed garlic catsup salt and pepper sugar coking oil How to cook chicken pochero:       

Cut the chicken into medium sizes. In a pot, saute garlic and onion in 1 tsp cooking oil. Then add the chicken and stir-fry for at least 3 minutes. Add the saba and sweet potatoes then cover and let it simmer. After 5 minutes, add the tomato sauce and catsup, and cover again and simmer. Add the baguio beans and when it is already cooked put the cabbage and pechay. Season with salt, pepper and sugar according to your desires taste.

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Adobong Manok sa Gata - Coconut Chicken

Adobong Manok Sa Gata is traditional Chicken Adobo with a touch of Bicol Adobong Manok Sa Gata, The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used siling labuyo, or birdâ&#x20AC;&#x2122;s eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).

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Adobong Manok Sa Gata Ingredients:            

1 kilo free-range chicken, cut in 8 portions 2 stalks lemongrass, pounded 2 tablespoons oil 2 tablespoons julienned ginger 1 medium red onion, chopped 3 garlic cloves, minced 1/4 cup white vinegar 4 pcs bay leaf

salt & freshly ground black pepper 800 ml of thick coconut milk 1 finger chili or jalapeno peppers 1/2 kilo papaya, peeled, seeds removed, properly cleaned and sliced to bitesized pieces

Adobong Manok Sa Gata Cooking Instructions:  

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In a large pot, saute ginger, garlic, and lemon grass in oil. Add the chicken pieces, season with salt, bay leaf, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces. Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk. Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it. 194

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

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Add the slices of green papaya and the chili. When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones. Serve with lots of steamed rice.

Adobong Manok sa Gata is a traditional Southern Tagalog recipe, particularly the Bicol region.

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Chilli Sesame Wings

Chilli Seasame Chicken Wings by Ang Sarap · August 29, 2012

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When I posted my Sticky Garlic Chicken Wings last April it was a big hit, it was favourited 1000+ times and view 2000+ times in Foodgawker in a day (at the time of this writing) and now one of the popular recipes in this blog. Now I am posting another chicken recipe which will have the same potential and it is called the Chilli Sesame Chicken Wings, it has nearly the same cooking method but this time the flavours infused in the chicken is chilli, garlic, sesame and honey. It will definitely a big hit to those who loves thing a little bit hot! Ingredients 24 pcs chicken wings 1/2 cup honey 3 tbsp light soy sauce 3-4 tbsp chilli garlic sauce (add more if you want it hotter) 4 garlic cloves, minced juice from 1/2 lemon 2 tbsp sesame oil toasted sesame seeds 1 cup water Method 1. In a bowl mix together honey, light soy sauce, chilli garlic sauce, garlic cloves and lemon juice. Add chicken pieces and marinate for at least 8 hours.

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2. In a wok add the chicken together with the marinade and 1 cup of water, cook over mediumhigh heat turning the chicken pieces on the other side once in a while until liquid is reduced (around 15 minutes). 3. Add sesame oil and stir fry for 2 minutes. 4. Sprinkle toasted sesame seeds on top then serve.

Chicken Muamba

Chicken Muamba by Ang Sarap · May 16, 2012

Chicken Muamba Chicken Muamaba or Muamba de Galinha might not be a well known dish to most of us but this dish came out 10th in CNN World’s 50 Most Delicious Foods 2011, a dish that originated from Africa more

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specifically Gabon and Angola, it is made out of chicken, okra, tomato, chillies and palm oil. My best description of this dish for those who knows Filipino cuisine is it’s like a hot and spicy Pinakbet served with chicken instead of prawns or pork. It’s so delicious but be careful not to take a lot as the original recipe calls for at least a cup of palm oil, like what CNNGo said it is made out of “an artery-clogging African butter that will force you into a second helping and a promise to start using your gym membership.”. But on second thought, that’s the same amount of butter we put on cakes and cookies, the only difference we don’t see the oil in cookies compared to dishes like this. Anyways for this post we will decrease that amount so that we can enjoy good dishes like this for more years to come. Ingredients 1 kg chicken thighs, cut into serving-sized pieces 1/2 butternut squash, sliced 20 pcs okra, sliced 4 pcs tomatoes, chopped 1/2 cup palm butter or red palm oil (substitutes: coconut oil with 2 tsp paprika or groundnut oil with 2 tsp paprika) 1 cup chicken stock 2 onions, chopped juice from 1 lemon 6 cloves garlic, minced freshly ground black pepper salt Method 1. Marinate chicken in lemon juice, 2 cloves garlic and salt for at least 30 minutes 2. Heat palm oil in a pot, then add chicken. Brown chicken on all sides using medium heat. 3. Put heat on low then add onions, garlic, chilli and tomatoes, cook for 5 minutes while occasionally stirring. 4. Add chicken stock and cook for 10 minutes. 199

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5. Add squash then cook for 5 more minutes. 6. Add okra and simmer for 3 more minutes or until okra is tender. 7. Season with salt and freshly ground black pepper.

Mango Chicken

Mango Chicken by Ang Sarap · December 13, 2012

When we go to Indian restaurants we always order Butter Chicken and after we finish we always tell ourselves that we will be ordering Mango Chicken on our next visit but that never happened. I guess we just love our Butter Chicken too much it easily sways our freedom of choice when it is in front of us. Today that will change as I want to do this at home specially this time mangoes are in season here now which I guess you

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might have noticed by now after several mango posts I had like the Mango Royale, Peach Mango Pie and Manga at Bagoong. Mango Chicken is a common dish found in India and several Asian countries. This dish is made out of coconut cream, chicken, mangoes and curry spices usually served with rice or bread like naan. A really good balance of flavours in one dish where the sweetness of mangoes and creaminess of coconut cream mellows down the spices. There are subtle differences between the Indian and Asian versions where the intensity of heat is changed. Asian version of mango chicken tends to be sweeter compared to the really spicy Indian version but regardless of the version this dish is a must try, it’s so good now I am wondering why I never ordered it frequently on those Indian restaurants before. Ingredients 700 g boneless chicken thighs, sliced into bite sized pieces 2 medium mangoes, diced 2 cups coconut cream 1 large onion, chopped 1/2 red capsicum, sliced 4 cloves garlic, minced 2 tbsp minced ginger 2 tbsp curry powder 2 tbsp cider vinegar fish sauce or sea salt freshly ground black pepper coriander for garnishing oil Preparation Method 1. In a heavy pan add oil and sauté garlic, ginger and onions. Cook until onions are soft. 2. Add the curry powder and stir until fragrant. 3. Add 1 cup of coconut cream, vinegar and half of the diced mangoes, bring to a boil then turn heat off.

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4. Using a hand blender puree the sauce in the pan or if you don’t have a hand blender pour over blender then puree sauce until smooth. Set aside. 5. Using a separate pan add small amount of oil and add chicken. Stir until chicken pieces changes colour, it should not be pinkish but not brown. 6. Pour over the pureed sauce and simmer for 15 minutes. 7. Add remaining coconut cream, remaining mangoes and capsicum then simmer for 5 minutes. 8. Season with fish sauce/sea salt and freshly ground black pepper. 9. Pour over steamed rice, garnish with coriander then serve.

Seafood

Pan-Fried Tilapia with Kare-Kare Sauce By: Rolando Laudico of Chef Laudico’s Bistro Filipino

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This is a lighter alternative to your favorite kare-kare. It s not too heavy on the tummy, but still decadent to the palate. Use any white fish to ensure a light yet hearty meal. Serves 4 to 5 Prep Time 5 to 10 minutes Cooking Time 15 minutes

3 tablespoons canola oil for frying 4 tablespoons garlic, minced 4 whole tilapia, cleaned and scaled salt and pepper 3 tablespoons achuete (or annatto) oil (1 tablespoon achuete seeds plus 3 tablespoons canola oil) 2 bulbs white onions, finely chopped 1 tablespoon ginger, minced 1 tablespoons or more bagoong 4 tablespoons peanuts, finely ground or chopped 2 cups fish or shrimp broth 1 tablespoon cornstarch mixed with

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1 tablespoon cold water (optional) cilantro for garnish

1 Heat canola oil to medium high and cook garlic until golden brown. Strain toasted garlic but leave oil in the pan. 2 Season tilapia with salt and pepper, and fry in same oil used for garlic. When fish are browned, set aside then add achuete oil. SautĂŠ onions and ginger then add bagoong and peanuts. Cook for 2 minutes. Add the fish or shrimp broth then let simmer for 5 minutes. Thicken with cornstarch mix if desired. 3 Return the fish to the sauce and simmer for 2 more minutes, then serve hot and garnish with fresh cilantro.

Cream Dory fillet Escabeche

Fish escabeche is actually sweet and sour fish. This recipe is obviously an Asian since it is fish escabeche Macao style. It is not hard to cook this dish. All you need to do is fry the fish and make the sauce by combining soy sauce, cornstarch, brown sugar, sweet pepper and seasonings. You can use any white flesh fish like lapu-lapu (grouper), maya-maya (red snapper) or even tilapia is suitable. Ingredients: 1 large fish (lapu-lapu or Maya-maya) 1 large onion, slice into rings 2 large green and red sweet pepper, slice into strips 5 Tbsp. soy sauce 5 Tbsp. vinegar 4 Tbsp. brown sugar 2 Tbsp. corn starch 1 inch ginger, slice into thin strips 1/2 tsp. MSG

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1/2 tsp. black ground pepper rock salt cooking oil for frying How to cook Fish Escabeche Macao Style:        

You can use any white flesh fish like lapu-lapu (grouper) or mayamaya (red snapper). Clean the fish by removing the scales, gills and innards. Wash in running water and drain. Cut slits on the sides and rub with rock salt. Put the ginger inside the fish. Deep fry until golden brown. Set aside. Fry garlic, onion and sweet pepper for a few minutes. Then combine water, vinegar, soy sauce and cornstarch. Then add the fried garlic, onion and sweet pepper and boil for 3 minutes until it becomes a medium thick gravy. Season with MSG Place the fish on a platter and pour the gravy over it and garnish with parsley and onions. Serve hot.

Seafood Sinigang This recipe is red snapper or maya-maya cooked in sour broth made from tomatoes, onions, green mango strips, radish and kangkong. Unlike the usual sinigang, which uses tamarind fruits or kamias 205

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(ginger lily) to give that sourness taste on the sour broth, this sinigang use unripe green mango. Try this unique fish sinigang dish and I’m sure you will like it. Ingredients: 200gms fresh red snapper {Maya-Maya) 1 medium-sized unripe green mango 1 cup stringbeans, cut into 3-inch long pieces 6 cups rice washing (hugas bigas) 1 peeled and sliced radish (labanos) Lea & Perrins Worcestershire Sauce 2 cups kangkong leaves, selecting with tender stalks Calamansi zest 1 sliced large onion Salt or fish sauce (patis) 3-4 chopped tomatoes How to cook Red Snapper In Sour Broth        

Wash and cut kangkong leaves. Peel and seed mango and cut into large strips. Set kangkong and mango strips aside. To make sour broth, saute onion then add tomatoes and mango strips. Cook until tender then add rice washing and bring to a boil. Add fish to sour broth mixture. Simmer and season with salt and Lea & Perrins Worcestershire Sauce. Add vegetables while continuing to simmer broth mixture in low heat. Cover for a few minutes or just when fish is cooked and vegetables are soft but not mushy. Mix calamansi zest, Lea & Perrins Worcestershire Sauce and patis to serve as dipping sauce for the fish. As an option, fry fish until golden brown before adding to the sour broth. Serves 1-2.

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Cream Dory fillet cooked in a mild Filipino Coconut Curry Crispy Tilapia in Curry Sauce August 28, 2013 · by Anetta · 15 Comments This one is DEFINITELY going on the regular rotation at our house. Do you see this deliciousness? Crispy fried tilapia with a sweet and spicy coconut-curry sauce on a bed of fluffy jasmine rice. Oh. My. Heavens.

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Have I already told you about my tilapia obsession? I haven’t?

Let me count the ways I love tilapia: 1. It’s abundant. I don’t think I’ve ever had trouble finding tilapia in a grocery store. You may not think this is a big deal, but to me it really is. Doesn’t it drive you nuts when you have EVERYTHING you need for a meal in your cart but come to find out that the store doesn’t have some crucial ingredient? Granted, some of you may say that tilapia is easily substituted because white fish is white fish is white fish, but I disagree. Tilapia is not only white fish, (wait for it)… 2. It’s cheap. Mega-cheap. My mom is always telling me that back in “the day,” fish was very inexpensive and was considered a “working man’s food.” Of course as people started buying more and more of it (because it was cheap), the price has inflated over the years. I’m so glad I took those graduate-level economics classes so I could gain a basic grasp of supply and demand. While “fresh” tilapia can certainly set you back a pretty penny if you’re buying out of the fish case at a Whole Foods, I’ll let you in on a little secret… (wait for it)… 3. It’s freezer-friendly. Aren’t we all a little obsessed with freezing things lately? It seems like 90% of the recipes I see re-pinned over and over again are either crockpot recipes or freezer recipes. I buy four-pound bags of frozen fillets at my local Fred Meyer (Kroger) for about $10. Each fillet is about 4 oz, which means that for about $10 the husband and I can each eat four fish dinners (yay, math!). Other than being incredibly cheap, frozen tilapia provides me an extra advantage in the kitchen…

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4. It’s quick to thaw, and quick to cook! *Technically* I don’t think the food-governing-lords recommend thawing fish any other way than overnight in a fridge (seriously, who has the foresight for that?), but I like to just toss mine in the sink, cover it in room temperature water, and let the magic happen. I’ve been using this method for years and have never had any issues. It thaws in about 5-10 minutes, which means I can have absolutely NOTHING planned for dinner, then 10 minutes later I am cooking away.

Which brings us to today’s special presentation of Crispy Tilapia in Curry Sauce. This meal rocks my world in so many ways.

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Let’s make another list, shall we?

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1. 2. 3. 4. 5. 6.

Tilapia (see above). Thai Food (duh). Under 30 minutes. Low-Calorie. Delicious. Every ingredient comes from either the freezer or the pantry. Which means I can put absolutely no forethought into making it. <— This is KEY.

Ready for the magic? Let’s begin. Makes: 4 Servings Ingredients:           

4 (4 oz) tilapia fillets 2/3 c. all-purpose flour 1/2 tsp. ground black pepper 2 Tbsp. wok oil (grapeseed or vegetable oil work great, too) 1 (14oz) can light coconut milk 2 Tbsp. panang curry paste (or any red curry paste) 1/4 c. water 1 Tbsp. palm sugar (or brown sugar) 2 Tbsp. fish sauce 2-4 whole wild lime leaves Jasmine rice, cilantro and lime wedges for serving

Directions: 1. Pat each of the fish fillets dry with a paper towel, then cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside. 2. Heat the wok or vegetable oil in a large skillet over medium-high heat. Once hot, lay half of the fish pieces to the pan in a single layer. Cook for 1-2 minutes per side, until crisp and brown. The fish doesn’t need to be cooked all the way through at this point because it is going to simmer later on. Once crisp, remove from pan and set aside. Repeat this process with the remaining half of the fish pieces. 3. Reduce the heat to medium and wipe out any excess oil in the pan, then add half a can of coconut milk. Cook, stirring occasionally, until the coconut milk is hot and foamy. Add in the curry paste and stir for about 2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces. 4. Add the rest of the coconut milk, as well as the water, sugar, fish sauce, and lime leaves (if using). Stir for one minute, then return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let simmer for 10-12 minutes, or until fish has cooked through. Discard lime leaves.

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5. Garnish with cilantro, and serve on a bed of jasmine rice with lime wedges for squeezing.

Cream Dory fillet Cooked in Coconut Milk, peppers and Pineapple

Ingredients        

Instructions 3. In a pot over medium heat, heat oil. Add red pepper and cook, stirring regularly, for about 30 seconds. Remove from heat and drain on paper towels. Add onions and garlic to pan and cook until softened. Add chicken and cook, stirring occasionally, until lightly browned. Lower heat, cover and simmer until chicken is tender (chicken will release its own juices). 4. Add pineapples and cream. Season with salt and pepper to taste. Continue to simmer for about 5 minutes or until sauce is slightly thickened. Add bell pepper and continue to cook for about 30 seconds. Serve hot.

Bagoong Guisado Bagoong Guisado Recipe 11/17/2010 By Vanjo Merano January 18, 2014

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Sautéed Shrimp Paste or Bagoong Guisado are fermented small shrimps (called alamang) that were sautéed with garlic, onion, tomato, and pork. This can be considered either as a dish or as a condiment. There are many Filipino dishes that depend on shrimp paste for flavor. Kare-kare and Pork Binagoongan (binagoongang baboy) are just a few of them. As a stand alone dish, Bagoong Guisado can be simply eaten with steamed rice. Do you like Bagoong Fried Rice? You can make one by checking-out the garlic fried rice recipe; try adding 1/4 cup of Bagoong Guisado to the recipe. I will publish a separate recipe post, soon. Try this Bagoong Guisado recipe and send us your feedback.

Bagoong Guisado Recipe Ingredients       

12 ounces shrimp paste 1 medium tomato, diced 4 ounces pork (with fat), sliced 1 small onion, minced 3 cloves garlic, minced 3 1/2 tablespoons sugar 3 teaspoons vinegar

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Watch the cooking video: Cooking Procedure 1. Heat a pan and sear the pork until the oil comes out. 2. Add garlic, onion, and tomato then sautĂŠ for 3 minutes. 3. Put the raw shrimp paste, sugar, and vinegar then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in a while. 4. Transfer to a serving bowl and serve. 5. Share and enjoy!

Number of servings (yield): 12

Afritadang Bangus

Afritadang Bangus (Milkfish Afritada) Afritada dish is one of the well know Filipino dishes and the most common afritada is chicken afritada and it is cooked with tomato sauce, carrots, potatoes, green peas and bell peppers as the main ingredients. What I have here is a healthier version of afritada, instead of chicken, bangus is substituted. Ingredients: 1 kilo bangus 2 pcs medium size tomatoes, chopped 1 small can tomato sauce 1 medium size green and red bell pepper 1 can green peas or chick peas 1 tsp. sugar 3 cloves garlic, minced 1 medium size onion, chopped 2 pcs small potatoes, sliced into quarters 1 pc carrot, sliced cooking oil for frying 1 tsp. ginisa mix or magic sarap rock salt patis

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How to cook afritadang bangus:          

Clean the bangus, remove the internal organs and gills. Slice the bangus into 4 to 5 pcs. Rub with salt and set aside for at least ten minutes. Fry the fish and cover the frying pan because oil has a tendency to splatter. When it turns golden brown, remove from oil and set aside. Fry the rest of the bangus until every fish is already fried. On the frying pan where you fried the bangus, remove the oil and transfer to a container and leave at least 1 tablespoon on the frying pan. Saute garlic, onion and tomatoes. Stir-fry for at least 2 minutes or until they are cooked. Then add the tomato sauce, carrots, bell pepper and simmer until the liquid evaporates or until the consistency is thick. Add the green peas and fried bangus and simmer for at least half a minute. Season with patis, ginisa mix and sugar and adjust the amount if necessary.

Sizzling Gambas Sizzling Gambas Recipe 06/15/2010 By Vanjo Merano April 11, 2013

Sizzling Gambas is a shrimp dish that is considered to be both an appetizer and a main dish. Although the term “Gambas” in Spanish pertain to prawns, this dish often uses medium to large sized shrimps (compared to jumbo and colossal prawns) because of price and quantity reasons. On the other hand, the “sizzling” adjective refers to the manner on how the shrimps are presented. A hot metal plate known as a sizzling plate (or fajita plate) is used to serve the dish to make it more appealing and exciting to eat.

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I like this dish not only for its presentation but for its taste as well. I like having this very spicy so I put a lot of chilies and hot sauce to make it fiery. Some bars and restaurants in the Philippines serve good Gambas too. However, the shrimps are often small and few; you have to dig through the vegetables to find the shrimps. They should call it sizzling vegetables with hibi (small shrimps) instead This same recipe was featured in my interview on Adobo Nation. I figured that some of you might want to have the exact amount of ingredients and the written cooking procedure, so here it is. And yes… you can always drop a comment if you have questions and clarifications. Have a good day, everyone!

Sizzling Gambas Recipe Ingredients      

1 lb shrimp, peeled and deveined 2 tablespoons garlic, minced 1/4 cup lemon juice 1/2 cup green chili, sliced diagonally 1 cup red bell pepper, chopped 1/4 cup cooking oil or olive oil

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    

1 medium-sized onion, quartered 2 tablespoons cooking rice wine 1/4 cup tomato sauce 2 tablespoons chili sauce Salt and pepper to taste

Watch the cooking video: Cooking Procedure 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Combine lemon juice and shrimp and marinade for 30 minutes. Pour cooking oil in a wok of frying pan then apply heat. When the oil is hot enough, put-in the garlic and cook until the color turns light brown. Add the onions and red bell pepper then cook until the texture softens. Put-in the shrimps and cook for 2 minutes. Add the cooking rice wine, salt, and pepper then cook for another minute. Add the tomato sauce and stir. Cook for 2 minutes. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside. Heat a sizzling plate and transfer the shrimp along with the other ingredients. Top with sliced green chilies and serve. Share and enjoy!

Number of servings (yield): 4

Bangus Sisig - Milkfish

Bangus Sisig Recipe 08/17/2012 By Vanjo Merano April 4, 2014

Not all of us here eat pork. It might be because of choice or religious belief – we totally respect that. But for us who indulge in pork, most will probably say that Sisig has been one of the greatest creations. Who can resist the inviting scent of this dish once you smell the aroma oozing from the hot plate? And Wait till you add some hot sauce and seasoning – magnificent isn’t it? Although Pork Sisig might sound so perfect, we should still control our consumption because it can have negative effect on our health sooner or later. It was because of these not so good effects that other meat alternatives were tested to assemble this dish; one of them is bangus or milk fish – thus we have Bangus Sisig. So what exactly is bangus sisig? What you see is what you get: a

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delicious concoction of fried (almost toasted) milkfish, onion, ginger, chili, scallions, and seasonings cooked in perfection. The good thing with this dish is the fact that it is lower in fat and cholesterol compared to the pork counterpart (unless you add more chicharon), and it is also lower in calories. As for the taste, it is heavenly. Are you ready to make your Bangus Sisig? This recipe is easier than you think. Before following all the steps listed below, you will need to prepare the milk fish first; this can easily be done by following our Fried Bangus Recipe. Once the fish is marinated and fried then you can start making this dish right away. I tried having this with rice. In my opinion, it is best eaten with sinangag or garlic rice. Of course, this is also good to eat as it is â&#x20AC;&#x201C; especially for pulutan. Aside from pork and fish, have you tried other sisig varieties? What are they and what do you think about them? Try this Bangus Sisig Recipe and let me know what you think.

Bangus Sisig Recipe

Fried Bangus Recipe Fried Bangus or Fried milkfish is a simple dish that is packed with flavors. The milkfish alone has its deliciously rich taste (especially the belly) while the marinade gives it a sour spicy flavor. I know that you guys can fry bangus easily, but do you marinade it before frying (unless it comes marinated)? The marinade enhances the flavor of milk fish making it more appealing to the taste buds. Marinating requires a very simple process detailed in our recipe below. 218

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Try this Fried Bangus Recipe and let me know what you think.

Fried Bangus Recipe Ingredients      

1 large boneless bangus (milkfish); scales removed, cleaned and butterflied 1/2 cup white vinegar 4 cloves garlic, crushed 1/2 teaspoon whole peppercorn 1/2 teaspoon salt 1 cup cooking oil

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Cooking Procedure 1. Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir. 2. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down (skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours. 3. Heat the cooking oil in a pan. Fry both sides of the bangus in medium heat until the color turns medium brown. Note: the oil has a tendency to splatter because of the liquid from the marinade. Make sure to cover the pan while leaving open a small space for the steam to escape. 4. Serve with spiced vinegar (sinamak). 5. Share and enjoy!

Number of servings (yield): 2

Ingredients         

1 large boneless fried bangus, meat segragated and chopped 1 large red Onion, chopped 1/2 cup scallions, chopped 1 tablespoon chopped chili (labuyo or Thai chili) 1/2 teaspoon ground black pepper 1 tablespoon soy sauce 2 teaspoons ginger, minced 1 cup crushed chicharon (pork rind) 1/2 tablespoon mayonnaise

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  

1/4 cup unsalted butter 1 teaspoon garlic powder 1/2 teaspoon salt

Watch the Cooking Video: Cooking Procedure 1. 2. 3. 4. 5. 6. 7. 8. 9.

Melt-in butter in a large pan Add the onion and cook for 3 minutes Put-in the ginger. Stir and cook for 2 minutes in low to medium heat. Add the bangus and then stir. Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 5 minutes. Add the chicharon, scallions, and chilli. Stir and cook for 3 minutes more. Put-in the mayonaisse. Stir. Transer to a serving plate. Serve. Share and enjoy!

Number of servings (yield): 4

Cream Dory Bites This recipe, golden cream dory nuggets can be a good appetizer or viand specially in occasions like this coming holidays. Cream dory fillet or pangasius fillet is easy to find in supermarket fish section or in the frozen fish products sections. But it’s up to you to choose the kind of fish if cream dory is not available. You can also use fresh whole fish and fillet it yourself and labahita or tilapia can be a good substitute. Ingredients: 1/2 kilo cream dory fillets 1 pc medium size onion, chopped finely 1/2 kilo sweet potato, boiled, peeled and mashed 1/4 tsp. ground black pepper 1 tsp. fine salt 1/2 cup all-purpose flour 1 whole egg, lightly beaten

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3/4 cup bread crumbs (Panko bread crumbs or Japanese bread crumbs) 2 cups cooking oil for frying How to cook Golden Cream Dory Nuggets:      

Steam fillet until cooked. Let it cool then flake the fillet. Combine onion, sweet potato, black pepper and salt until all the ingredients are thoroughly mixed. Form two teaspoons of mixture into a ball and shape into nuggets. Do the same thing to the rest of the mixture. Roll in flour each nuggets and dip in beaten egg then roll in bread crumbs. Deep fry until golden brown and serve hot with sweet and sour sauce or chili sauce or tartar sauce. Shellfish Sweet & Spicy Shrimp

Pinoy Sweet and Spicy Shrimp This Filipino Sweet and Spicy Shrimp Recipe provides lots of tangy taste and depth of flavor, owing to the unique combination of tomato ketchup and siling labuyo.

The recipe features fresh shrimp combined with sweet and spicy sauce or a wonderful stir-fried seafood dish that is perfect any night of the week.

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Filipino Sweet and Spicy Shrimp Recipe:            

1/2 kilo Shrimp, fresh shrimp 1 teaspoon sesame oil 3 tablespoon butter 2 teaspoons garlic, minced 3 teaspoons ginger, minced 1 tablespoon Honey or white sugar 3 tablespoons tomato ketchup 2 teaspoons chopped siling labuyo or birds eye chili 2 teaspoons White Wine (optional) 1 tablespoon Canola cooking oil 2 tablespoons scallions, chopped for garnish Salt and pepper to taste

Filipino Sweet and Spicy Shrimp Cooking Instructions:       

Combine tomato ketchup, sesame oil, sugar, and White Wine. Mix and set aside. Heat Canola oil in the Fry pan then add butter. Fry the ginger and garlic for 20 to 30 seconds or until light brown. Add shrimp and stir fry for 1 to 2 minutes. Then add the sauce mixture and chili. Stir fry for 2 to 5 minutes. Add salt and pepper to taste. Transfer to a serving plate then garnish with chopped scallions.

Mussels sa Gata – Mussels in coconut broth

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Mussels in Spicy Coconut Broth

Yield: 2 servings

Ingredients         

1/2 cup light coconut milk 1/4 cup thinly sliced peeled fresh ginger 1 tablespoon sugar $ 2 tablespoons lemon juice 2 teaspoons red curry powder (such as McCormick) Dash of salt 1 (14.5-ounce) can fat-free, less-sodium chicken broth 2 pounds mussels, scrubbed and debearded 1/4 cup chopped fresh basil

Preparation

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1. Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open. 2. Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl. Garnish with chopped basil.

Adobong Tahong

Adobong Tahong Recipe Ingredients         

1 lb. Mussels, cleaned and shell removed 3 cloves garlic, crushed 3 tablespoons soy sauce 2 tablespoons white vinegar 4 pieces dried bay leaves 1/2 tablespoon whole peppercorn 2 tablespoons toasted garlic 2 tablespoons cooking oil Salt to taste

Cooking Procedure 1. Heat the cooking oil in a cooking pot. 2. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.

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3. Add the mussels. Stir and cook for 2 minutes. 4. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes. 5. Pour-in the vinegar. Let the liquid re-boil. Stir and then cook for 3 minutes. 6. Add salt to taste. Transfer to a serving plate. 7. Top with the remaining toasted garlic. Serve. 8. Share and enjoy! Number of servings (yield): 3

Scallops Adobo

Scallops adobo is a simple scallops dish that you can cook for any occasions. the only problem on cooking this dish is the availability or fresh scallops. Scallops are expensive and not available in ordinary wet markets specially in Metro Manila and some parts of Luzon. Ingredients: 5 cloves garlic 1 big onion, sliced 1/4 cup tomato sauce 1 pc green bell pepper 1 pc red bell pepper 3 pcs long green chili (finger chilies), sliced and deseeded 1 kilo scallops, white part only (the muscle), discard innards 1/4 cup vinegar salt and pepper to taste How to cook Scallops Adobo: ď&#x201A;ˇ

In a very high heat, saute the garlic, onion, tomato sauce, red and green bell peppers and finger chilies for 2 t o 3 minutes.

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ď&#x201A;ˇ

Add the scallops and vinegar. Season with salt and pepper then cook for 5 minutes. Serve immediately.

Shrimp Pasta

Prawn pasta is a quick cooking pasta and a delicious meal to prepare. Unlike spaghetti or carbonara that has tomato sauce or cream, this pasta dish has an oil based sauce. Butter and olive oil are the base ingredients for the sauce. With regards to pasta, you can either use spaghetti or fettuccine or whatever kind of unflavored pasta you desire. Ingredients: 4 cups cooked fettuccine or spaghetti noodles 1 kilo medium size prawns, peeled and deveined, head removed 2 Tbsp. butter 1 Tbsp. extra virgin olive oil 1 whole garlic, peeled and chopped 2 Tbsp. white wine 1/2 tsp. liquid seasoning 2 Tbsp. soy sauce 2 Tbsp. water 1/4 tsp chili flakes How to cook prawn pasta:

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Heat a large skillet on medium heat and add butter and olive oil. Heat until frothy. Saute garlic until fragrant but don’t allow the garlic to brown. Add in the prawns and stir cook until the prawns are already pink in color. Add the rest of the ingredients, water, wine, soy sauce, liquid seasoning and chili flakes. Simmer for half a minute. Toss into the prepared pasta and serve hot

Shrimp Curry with Saba Plantains

A curried shrimps with a twist. This shrimp recipe includes saba or plantain bananas which will have a little sweetness. Curried dishes mostly are Thai and Indian cuisines and I think this recipe is adopted to those kinds of dishes. I Hope you will also like this dish like the chicken curry that has become one of our favorite Filipino food. Ingredients: 1/2 kilo shrimps, shelled 1 kilo ripe saba bananas (plantains) 1 Tbsp butter 2 large onions, chopped 2 pcs bay leaf 2 Tbsp curry powder 1/2 cup vegetable broth or water 228

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1/2 cup fresh milk 1 pc lemon, juice extracted salt and pepper to taste How to cook Shrimp Curry with Saba:      

Peel plantain bananas and cut into 1/2 inch slices. Set aside. Heat a saucepan and melt the butter then saute onion until translucent. Then add in the plantain, bay leaves and curry powder. Stir cook for about 1 minute. Then pour in broth and milk and simmer for 10 minutes. Add in the shrimps and cook until done. Pour in lemon juice and season with salt and pepper. Serve hot.

Crab and Squash Soup

Crab meat squash soup is a combination of squash and crab meat made into a creamy soup. Can be eaten as an appetizer or can be serve in breakfast with buttered garlic bread. When choosing squash, look for a young squash with green peel and bright yellow flesh because it is sweet and tender. The color is also more appetizing than the yellow orange flesh.

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Ingredients: 2 Tbsp. butter 3 cloves garlic, minced 3 Tbsp. thinly sliced celery 3 Tbsp. white wine, optional 1 kilo squash 3 cups chicken broth or 3 cups water and dissolve chicken bouillon cube 2 cups cooked crab meat flakes 1 cup evaporated milk 2 Tbsp. brown sugar 1/2 tsp. ground pepper 1/2 cup all-purpose cream a pinch of nutmeg, optional chopped parsley for garnishing, optional How to make Crab Meat Squash Soup:    

 

Peel and dice squash and boil in water until tender. Drain and mash the squash. Set aside. Heat butter and saute garlic until fragrant but not brown. Add celery and stir cook until tender. Stir in white wine, if available. Cook over low heat until most of the wine has evaporated. Add mashed squash and chicken broth. Bring to a boil while stirring occasionally. Add in crab meat and stir cook for a few minutes. Then stir in evaporated milk, sugar, salt and pepper. Reduce heat and simmer for 5 minutes.

Add in all-purpose cream and heat through. Serve hot with a garnish of chopped parsley and nutmeg, Crab meat squash soup is a combination of squash and crab meat made into a creamy soup. Can be eaten as an appetizer or can be serve in breakfast with buttered garlic bread. When choosing squash, look for a young squash with green peel and bright yellow flesh because it is sweet and tender. The color is also more appetizing than the yellow orange flesh.

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Fried Shrimp and Mushrooms

This recipe of fried shrimps with mushrooms is a very easy cooking dish. And any varieties of edible fresh mushrooms can used such as button mushrooms, shiitake mushrooms, straw mushrooms or oyster mushrooms. Also, ginger powder is not readily available in our local grocery store or supermarkets but you can substitute it with ginger juice by extracting juice from fresh ginger by pounding in a mortar and pestle or use a blender. Separate the pulp from the juice by using a fine meshed strainer. Ingredients: 1/2 kilo large shrimps, shelled and deveined 1/2 kilo fresh mushrooms, sliced 4 Tbsp. lard 3 Tbsp. cornstarch 1/2 tsp. powdered ginger (or ginger juice) 2 tsp. soy sauce salt and MSG How to cook Fried Shrimps with Mushrooms:  

Sprinkle cornstarch, soy sauce and powdered ginger over shrimps. Mix very well. In a skillet, heat lard and stir fry mushrooms. Set aside.

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Heat remaining oil in a skillet and stir-fry shrimps in it for about 3 minutes. Add cooked mushrooms to shrimps and combine very well. Season with salt and MSG and serve hot.

Camaron Rebosado - Tempura Shrimp

Camaron rebosado or simply known as battered fried shrimps is a tasty appetizer or viand. This shrimp dish is a Filipino version of tempura which is a Japanese dish. Preparation is very simple, you only need to make a batter and hand dip each shrimp in the batter then fry it until golden brown. Ingredients:

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1/2 kilo shrimps, shelled with tail left. 1/3 cup all-purpose flour 2 eggs, well beaten dash of pepper 1/2 tsp. salt cooking oil for deep frying How to make Camaron Rebosado:   

Fold in flour, black pepper, and salt in well beaten eggs. Dip each shrimp (excluding the tail) into prepared batter and deep fry until golden brown. Serve with sweet and sour sauce.

Mussels and Garlic Stew Mussel stew with garlic Watch recipe4 mins

Homemade aïoli thickens and adds irresistible garlicky flavour to this delicious seafood stew. Use bread to mop up all the lovely juices slightly stale is best as it will hold together better.

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Ingredients For the aïoli      

6 garlic cloves 2 free-range egg yolks half a lemon, juice only salt and pepper 1 tsp Dijon mustard 200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil makes it a heavier taste.)

For the mussels            

750g/1lb 10oz mussels 2 tbsp olive oil 1 onion, thinly sliced 2 bay leaves 250ml/9fl oz dry white wine 1 leek 1 fennel, thinly sliced 1 carrot, thinly sliced 2 pinches saffron salt and pepper 250ml/9fl oz aïoli (see above) large chunks of stale bread, to serve

Preparation method 1. For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge. 2. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. 3. Heat a large pan with a lid over a high heat.

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4. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine. 5. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened. 6. When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. 7. Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes. 8. Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving. 9. To serve, put a thick slice of stale bread in each serving bowl and pour over the stew.

Inihaw Grilled and Barbecued Chicken Barbeque

Ingredients       

Marinade 1 cup Coke 1 cup brown sugar 1 medium onion, finely chopped 1/2 cup soy sauce 1/2 cup apple cider vinegar 1/4 cup orange juice 236

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1/4 cup ketchup 1/8 cup lemon juice 6 garlic cloves, minced 3 tablespoons oyster sauce 1 tablespoon salt 1 tablespoon ground black pepper 1 teaspoon red pepper flakes 4 lbs of pork shoulder or tenderloin, cut into 1 inch cubes Wood Skewers, soaked in water for at least 30 minutes before use.

Preparation Method Place all marinade ingredients in a medium saucepan and whisk to combine. Simmer over low heat for 5 minutes, stirring occasionally. Remove from heat and allow the marinade to cool to room temperature.

Place chicken or pork cubes in a large Ziploc bag and pour marinade all over. Seal the bag, removing as much air as possible, and set in the refrigerator to marinate overnight, turning the bag over at least once during the process. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. While the fire is lighting, thread meat onto the skewer. Each piece of meat should touch the next, but not pushed tightly together. Grill directly over a hot fire, turning every 3 to 5 minutes until each side is nicely browned and the meat is cooked through.

Embutido

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Embutido

Ingredients :               

1 lb. ground pork 1/2 cup finely chopped carrots 1 cup (6 slices) finely chopped (sweet or cooked) ham 3 tbsp. minced green bell pepper 3 tbsp. minced red bell pepper 1/3 cup sweet pickle relish 1/4 cup raisins 3 whole eggs 1/2 cup grated cheddar cheese dash of liquid seasoning salt & pepper, to taste 1 tbsp. cornstarch slices (wedges) of hard-cooked eggs (see recipe) slices (wedges) of Vienna sausage aluminum foil, 10″ x 12″ sizes

Preparation Method:

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1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F. 2. In a bowl, combine all the ingredients and mix until well blended. 3. Divide the mixture into 2 to 4 portions (depending on how many you want to make). 4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center. 5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture. 6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour. 7. Let it cool and slice into rings. Serve with your favorite catsup or sauces. 8. Refrigerate unused embutido.

Chicken Inasal

The important ingredient- apart from the chicken is the achuete oil! Chicken Inasal eats well with Java Rice. Serves 4 to 6 Ingredients

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Around 1 kilo of chicken, cut into serving pieces 1 tablespoon ginger, minced 2 tablespoons garlic, minced 1/4 cup native vinegar or cider vinegar the juice of 6 calamansi 8 stalks lemongrass, chopped 2 teaspoons rock salt For the achuete oil; $ tablespoons of vegetable oil 2 tablespoons of achuete For the basting sauce 1 teaspoon freshly ground black pepper 1 medium tub margarine 2 tablespoons achuete oil Preparation Method 1 First make the marinade: Put the cut chicken into a non-metallic bowl. Add the ginger, garlic, vinegar, calamansi juice, chopped lemongrass, rock salt, and pepper. Marinate for at least 4 hours, stirring to coat chicken pieces evenly. 2 While the chicken is marinating, make the basting sauce: Melt the margarine in a small saucepan over low flame, adding the achuete oil for color and cracked black pepper. Barbecue the chicken over medium to low flames until fully cooked, basting chicken several times with the margarine mixture. 3 To make achuete oil: heat the vegetable oil, pour in the achuete oil, and turn off the heat after a minute or so. Let the oil absorb the intense orange-red color and strain through a sieve.

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Filipino Pork Barbecue Ingredients          

Marinade 1 cup Coke 1 cup brown sugar 1 medium onion, finely chopped 1/2 cup soy sauce 1/2 cup apple cider vinegar 1/4 cup orange juice 1/4 cup ketchup 1/8 cup lemon juice 6 garlic cloves, minced

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     

3 tablespoons oyster sauce 1 tablespoon salt 1 tablespoon ground black pepper 1 teaspoon red pepper flakes 4 lbs of pork shoulder or tenderloin, cut into 1 inch cubes Wood Skewers, soaked in water for at least 30 minutes before use.

Inihaw na Baboy Liempo - Grilled Pork Belly

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Grilling is cooking over charcoal fire. Pig's belly slices is the favorite portion for grilling meat. Your first bite actually determines how good is the marinade was and of course the tenderness of the meat. There's nothing wrong if one adds Seven-up or Sprite, or just simply soy sauce plus spices and calamansi to the marinade. Others just do the simplest way of rubbing salt and pepper. But the important thing is that the meat must absorbed the marinade and your desired flavor must come out after grilling.

Recipe Ingredients: 1 kilo - Sliced Liempo (sliced pork belly) Marinade ingredients: 5 cloves - Garlic (minced) 1 tbls. - ground black pepper 1 cup - soy sauce 1 cup - sugar 10 tbls. - calamansi extract ¼ cup – asuete extract ( use at least 1 tbls of asuete seeds) Recipe Cooking Procedure:

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1. Extract the color of asuete seeds: Put the asuete seed on a cup. Fill the cup with 1/4 cup hot water. Beat using pork so that the color will be released. Filter the liquid. 2. Make the marinade: In a big bowl, mix all the marinade ingredients including the asuete seed extract. Stir until the sugar is totally dissolved. 3. Combine the pork with the marinade mixture then keep in a refrigerator for at least six hour. 3. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns reddish brown. Use the marinade to bash the barbecue during cooking. 4. Best serve when it still hot. - See more at: http://filipinofoodrecipes.org/filipino-food-grilled-porkbelly-inihaw-na-liempo-baboy-recipe#sthash.9vIOsD3i.dpuf

Filipino Grilled Calamari Grilled Squid or Inihaw na Pusit Noemi Lardizabal-Dado 3 comments Filipino Recipes, Grilled Recipes, Seafood Author: Google. Recommend this recipe? Apr 12

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The best and healthy grilled dishes are always seafood. First of all, there is minimal fat used in the grilling process and of course seafood is always healthy. Make sure the squid is fresh to start with. Ingredients 1 kilo medium to large fresh squid 1 bottle or 1 cup Sprite or 7-up (for extra sweetness) 1/4 cup soy sauce 2 Tablespoons Calamansi juice 2 Tablespoons minced garlic 2 teaspoons cracked black pepper Optional stuffing for body cavity 2 medium-sized onions, sliced 2 medium-sized tomatoes, chopped salt and pepper for seasoning Procedure 1. Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well.

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2. Place the squid in the bowl and add all the ingredients all together. Marinate for 1 hour or more. 3. Before grilling, place the squid in barbecue sticks. Keep the marinade sauce. Optional Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage. 4. Prepare the fire. 5. When grill is ready, grill the squid. Use the marinade sauce to baste the squid while it is being grilled. Donâ&#x20AC;&#x2122;t overcook or else the squid will come out chewy. One just wants it easy to bite and tender. 6. You will know it is cooked when there are few grill marks, the squid is cooked to the center of the body. It takes around 3 to 5 minutes. Just exercise caution not to overcook. You can always check one squid to determine doneness. 7. Serve hot with dipping sauce like soy sauce with sili.

Lemon Chilli Marinated Chicken

Lemon and chilli marinated chicken

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Some dishes take me way back to my childhood days - roasted chicken is one of them. My mom loved it and used to make it deliciously well: nicely golden and crisp on the outside and tender on the inside, the meat almost falling off the bones. So good! I can almost taste it as I write this. :D I immediately thought of mom when I saw the â&#x20AC;&#x153;simple chicken classicsâ&#x20AC;? spread on the latest DH magazine. Since I had some marvelous lemons around, this is the recipe I chose. Oh, and before I forget, I have added an ingredient measure list to the blog that might be useful to some of you.

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Lemon and chilli marinated chicken

1 x 1.5g whole chicken, butterflied – or use your favorite chicken parts 4 cloves garlic, crushed 1 teaspoon salt 1 teaspoon smoked paprika 1 tablespoon finely grated lemon zest juice of 2 lemons 1 tablespoon chilli flakes* 1/3 cup (80ml) olive oil – I used garlic infused olive oil Place the chicken on a baking tray lined with baking paper. Place the garlic, salt, paprika, lemon zest and juice, chilli flakes and oil in a bowl and whisk to combine. Pour over the chicken and marinate in the fridge for 1 hour. Preheat the oven to 200ºC/390ºF. Roast the chicken for 35-40 minutes or until cooked through – I roasted mine for 1 ½ hours to get it really golden.

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* the chicken turned out spicy and I loved it but my husband thought it was a bit too hot; therefore, adjust the chilli flakes amount according to your taste. Serves 4-6

Beef & Tofu Lemongrass Skewers with Chilli Guava Sauce Beef and Tofu Lemongrass Skewers with Chili-Guava Sauce By: Ed Bugia of Pino Resto and Bar

Used instead of barbecue sticks, lemongrass stalks infuse these beef and tofu skewers with a deliciously fresh flavor. The chili-guava sauce they're served with is incredibly versatileâ&#x20AC;&#x201D;you can pair it with meatballs or pork chops, too. RELATED: Guava-glazed Chicken Lollies, lemongrass recipes, skewered recipes 249

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Makes 6 skewers Prep Time 20 minutes Cooking Time 20 minutes

For the skewers 1/4 kilo ground beef 2 shallots, minced 1/2 tablespoon fish sauce 1 tablespoon minced lemongrass 2 cloves garlic, minced 1/2 cup diced firm tofu 1 egg 1 tablespoon all-purpose flour salt and pepper 6 lemongrass stalks For the chili-guava sauce 1/4 cup sweet chili sauce 1 tablespoon guava jelly 1 tablespoon lime juice

1 In a mixing bowl, mix together all ingredients for the skewers. Form into small sausages. 2 Skewer onto lemongrass stalks, patting beef mixture evenly around each stalk. Grill for 5 minutes per side. To make sure they're cooked all the way through, you can finish them in an oven. 3 Make the chili-guava sauce: Whisk together all ingredients. Drizzle over skewers or serve on the side for dipping.

Grilled Chickamansi

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Grilled Chicken-Mansi By: Gilbert Gomez

Our local lime takes center stage in this tasty grilled dish. Basting the chicken frequently while grilling is the secret to extra juicy and flavorful meat. Want to make it extra yummy? Serve this with atchara and Java Rice (Want it meatless? Try Jun Jun's Java Rice). Click for more grilled chicken recipes Serves 4 to 6 Prep Time 10 minutes, plus 20 minutes marinating time Cooking Time 30 minutes

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1.2 kilos chicken quarters 3 tablespoons calamansi juice, divided 3 tablespoons annatto (atsuete) oil, divided 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon fish sauce (patis) 1 teaspoon brown sugar

1 Marinate chicken quarters in 1/2 tablespoon calamansi juice, 1 tablespoon annatto oil, salt, and pepper for 20 minutes. 2 Combine remaining calamansi juice and annatto oil, fish sauce, and brown sugar. 3 Grill marinated chicken over medium hot coals. Brush chicken with calamansi-atsuete mixture every 2 minutes until cooked.

Spicy Coconut Chicken

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During your next barbecue, excite everyone's taste buds with this spice and herb-laden Indonesian dish. Match it with pickled vegetables and steamed rice for the perfect feast. (Click to find more grilled chicken recipes) Serves 2 to 3 Prep Time 15 minutes Cooking Time 50 minutes

1/4 shallots, chopped coarsely 3 pieces bird's eye chili (siling labuyo), chopped 1 1/2 tablespoons chopped ginger 1 tablespoon chopped fresh turmeric 2 1/2 tablespoons vegetable oil, divided 2 pieces lemongrass, pounded 4 pieces kaffir lime leaves 1/4 cup chopped basil 3/4 cup unsweetened coconut milk 253

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1/2 teaspoon salt, plus extra to taste 700 grams chicken leg quarters 1 1/2 tablespoons lime juice atchara, to serve (optional)

1 Place cashew nuts, shallots, chili, ginger, turmeric, and 1/2 tablespoon oil in the bowl of a food processor. Pulse four to five times to make a smooth paste. 2 Heat remaining oil in a medium nonstick pan or wok. Add the paste and sauté for about 5 minutes, until the oil starts to separate. Add lemongrass, kaffir, and basil. Sauté for two to three minutes, until fragrant. 3 Add coconut milk and salt, mix well, and simmer for 5 minutes. Add chicken and continue to simmer for 20 to 30 minutes, until chicken is three-fourths cooked, stirring frequently to prevent the sauce from scorching. 4 Remove the chicken from the pan and set aside. Continue simmering the sauce until thick. Add lime juice and mix well to combine. 5 Grill chicken over hot coals, while basting frequently with the coconut sauce. Grill until chicken is thoroughly cooked, about 5 to 10 minutes on each side, being careful not to char the skin

Rice & Noodles Sinangag - garlic rice Ingredients :  

5 cups cold cooked rice 3 tbsp. vegetable oil

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3 tbsp. minced garlic 2 tsp. salt (or to taste)

Cooking Procedures : 1. Heat oil in a wok (or large skillet) over medium-high heat. Sauté garlic until fragrant and golden brown. 2. Add rice; stir-fry until rice is hot, about 3 minutes. Season with salt to taste. 3. Cook; stirring until well blended and heated through, about 3 minutes. Serve immediately. 4. Serve 6.

Fried rice For the egg fried rice       

Preparation method 10. For the fried rice, beat the eggs, sesame oil, black pepper and a pinch of the salt in a small bowl, cook until set and allow to cool before cutting into small oblongs and set aside. 11. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-

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fry for three minutes or until it is thoroughly warmed through. 12. Put the egg into the wok, add the remaining salt and pepper and continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Serve with your choice of main dish.

Pancit Bihon Guisado

Pancit Bihon Guisado By: Mira Angeles

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You can add leftover adobo to this Pinoy party staple!

Serves 5 to 6 Prep time 30 minutes Cooking time 30 minutes

1 tablespoon cooking oil 5 cloves garlic, minced 1 cup sliced Baguio beans 1 cup sugar snap peas (sitsaro) 1 cup julienned carrots salt and pepper, to taste 3 tablespoons soy sauce 1 cup adobo sauce 1 cup water 1/4 kilo pancit bihon, soaked in water 1 cup oil, for frying 1 1/2 cups leftover adobo, sliced thinly calamansi, to serve

1 Heat oil in a large saucepan or wok over medium heat. Saute garlic until fragrant.

2 Add Baguio beans, sitsaro, and carrots. Season with salt and pepper. Set aside a portion of the vegetable mixture for topping.

3 Pour soy sauce, adobo sauce, and water into the pan. Simmer for 5 minutes. 257

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4 Add drained pancit bihon and cook until sauce is absorbed by the noodles.

5 Meanwhile, heat oil in another pan. Fry sliced leftover adobo until crispy. Set aside.

6 Transfer pancit bihon to serving plates. Top with the vegetable mixture and crispy adobo. Serve with calamansi on the side.

Pancit Bihon

Pancit 1913 By: Giney Villar

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Giney Villar grew up eating this miki bihon pancit at home and found an account of it from the year 1913, hence the name. Villar, chef and owner of Adarna Food and Culture restaurant, is featured in the story "Muses of cookery" in the May 2011 issue of Yummy. Click to find more recipes from Giney Villar Serves 3 Prep Time 10 to 15 minutes Cooking Time 15 minutes

60 grams tokwa, fried 80 grams shrimp, deveined 1 teaspoon garlic, minced 1 tablespoon onion, minced salt to taste pepper to taste 80 grams pork, diced 1 cup hot water or hot chicken stock 100 grams miki 259

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50 grams bihon, pre-soaked 1 egg, hard-boiled, quartered 2 tablespoons chicharon bits or fried chicken skin calamansi and patis, to serve

1 Fry tokwa and set aside. 2 Lightly fry shrimp and set aside. 3 In the same pan, sautĂŠ garlic and onion until brown. 4 Add seasoning and pork until it is cooked and fat is rendered. 5 Add water or chicken stock and let it boil. 6 Add miki and simmer. When almost done, add bihon. 7 Add more water or stock if noodles are too firm. 8 When almost done, add the shrimps and tofu. 9 Transfer to a serving platter and top with hard-boiled egg and chicharon. Serve with calamansi and patis on the side.

Filipino Spaghetti Spaghetti is one of the dishes we adopted from foreign cultures and our version of spaghetti is somehow different from the original Italian style spaghetti which only consists of tomato sauce plus herbs and spices. What makes our spaghetti really Pinoy is the addition of banana ketchup, ground meat and hotdog. So why use Italian style spaghetti sauce in this recipe instead of the sweet style or just tomato sauce and

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tomato paste? With the varieties we tried when we are cooking spaghetti, I think our taste buds like the Italian spaghetti sauce but you can also substitute it with tomato sauce and about 1/4 cup tomato paste. Ingredients: 1 kilo Spaghetti pasta 1 big bottle banana ketchup 560 grams Italian style Spaghetti sauce 1 tsp. garlic, minced 3/4 kilo ground beef 6 pcs hotdogs, sliced 2 boullion beef cubes, dissolved in 1 cup hot water 1 medium sized onion, chopped 1 cup grated Cheddar Cheese 100 grams butter or margarine 2 tbsp salt 1 liter water for boiling the pasta 4 tbsp cooking oil

How to cook Meaty Filipino Style Spaghetti:       

In a large pot with water, bring it to a boil then add salt and cooking oil. Salt adds flavor to the pasta and the cooking oil prevents the pasta from sticking together. Then add the spaghetti pasta and cook according to the instruction on the package. Check if the pasta is already cooked and tender, firm but not hard (al dente). Don’t overcook the pasta so it will not become too soggy. Drain the water in the sink and fill the pot with tap water to prevent the pasta from overcooking. Drain the water again and pour the pasta in a colander or strainer to remove the excess water.

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Let it drain for a few minutes then transfer to a Tupperware or any container that can hold the pasta. Set aside. In a medium size saucepan, melt the butter and saute the garlic and onion until the onions are cooked and transparent. Then add the ground beef and stir cook for at least 5 minutes. Then add the hotdog and cook for 2 minutes again. Add in the spaghetti sauce, bouillon cubes, banana ketchup and 1 cup of water then simmer again for 20 minutes. Stir the sauce while cooking from time to time to prevent the bottom of the sauce from burning. Prepare a serving dish or platter and put the pasta then pour the sauce on top of it. Garnish with grated cheese on top and serve.

Pancit Canton That '70s Pancit Canton By: Giney Villar

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Loaded with meat, vegetables, and other delicious toppings, this is the pancit canton Chef Giney Villar remembers as a child. Serves 2 to 3 Prep Time 30 minutes Cooking Time 15 minutes

3 tablespoons vegetable oil, divided 1 tablespoon minced garlic 1 medium-sized red onion, thinly sliced 1/4 cup diced pork belly (liempo) 1/4 cup chicken gizzard (balunbalunan), sliced into bite-sized pieces 1 to 1 1/2 cups chicken stock or water, divided 6 to 8 pieces small or medium shrimp, heads and shells removed, then deveined 1/4 cup pork liver, sliced into thick strips 263

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1 piece kikiam, sliced diagonally 1/4 cup shredded cabbage 1/4 cup shredded carrots 8 pieces snow peas (sitsaro) 5 pieces Baguio beans, slivered 1/2 piece medium-sized red bell pepper, cored and thinly sliced 1 to 2 tablespoons soy sauce pepper, to taste 1/4 kilo pancit canton 1/2 cup diced and fried firm tofu (tokwa) 4 stalks Chinese parsley (kinchay), coarsely chopped salt, to taste sesame oil, for drizzling (optional) calamansi, sliced in half, to serve

1 In a wok or frying pan, heat 1 1/2 tablespoons oil. SautĂŠ garlic and onion until garlic is golden brown and onions are translucent. 2 Add pork and cook over low heat until done. Add chicken gizzard and stir-fry until cooked through. Add a little stock, if needed. 3 Add shrimp, liver, and kikiam; cook until half-done. Set aside. 4 Using the same pan, increase the heat and add remaining oil. Add vegetables and cook until half-done. Set aside. 5 Still using the same pan, add chicken stock, soy sauce, and pepper. Bring to a boil. Add pancit noodles and stir occasionally. Add more stock, if necessary. when the noodles are almost cooked, add pork, gizzard, shrimp, liver, kikiam, and vegetables back to the pan. Mix well. 6 Stir in tofu and Chinese parsley. Cook for 3 more minutes. Adjust seasoning with salt and pepper. Toss briefly. Drizzle a little sesame oil and calamansi juice on top before serving, if desired. Serve hot.

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Cooking tip: For added texture, you can cook the canton noodles in an oven or turbo broiler until crispy, then just add the meat and vegetables on top before serving.

Arroz Caldo Special Arroz Caldo By: Carina Guevara

This recipe takes arroz caldo to the next level. Inspired by the Chinese congee, a variety of tasty toppings are mixed in for added taste and texture. (RELATED: Congee recipes) Serves 4 to 6

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Prep Time 15 minutes Cooking Time 1 hour

2 tablespoons vegetable oil 1 cup chopped onions 1 teaspoon minced garlic 2 tablespoons julienned ginger 1 chicken bouillon cube (optional) 1 kilo whole chicken, cut into serving pieces 2 tablespoons fish sauce (patis) 2 cups uncooked rice (dinorado variety) 10 cups water 1/2 teaspoon ground black pepper For the toppings 4 century eggs, quartered 1 cup deep-fried and diced firm tofu (tokwa) 1 cup sautéed shiitake and shimeji mushrooms, seasoned with salt and pepper chopped green onions, thinly sliced ginger strips, pickled radishes (available at Chinese delis), crushed chicharon, calamansi slices, and fish sauce, to serve

1 Heat oil in a heavy-bottomed pot. Sauté onions until translucent. Add garlic and ginger; sauté until fragrant. Add Chicken bouillon cube, if using, and cook gently until it melts into the mixture. 2 Add chicken and cook until browned. Season with fish sauce. Add 266

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uncooked rice, then mix and toast for around 2 minutes. 3 Pour in water and bring to a boil. Season with black pepper. 4 Simmer until the rice is fully cooked, about 30 to 40 minutes, stirring occasionally. 5 To serve, portion soup into individual serving bowls. Top each bowl with century egg, fried tofu, sautéed mushrooms, chopped green onions, ginger strips, pickled radishes, and crushed chicharon. Drizzle with calamansi juice and fish sauce, if desired. Thickening tip: If you prefer a thicker arroz caldo, use 1 cup uncooked dinorado rice and 1 cup uncooked glutinous rice (malagkit).

Chicken & Pineapple Fried Rice Pineapple Fried Rice Yunnan province in southwest China borders on south-east Asia, and I discovered to my joy how similar some of the dishes were to Thai cuisine. This dish combines fruit with a savoury mixture. It’s easy to make and makes a delicious change. Ingredients       

long grain rice measured to the 400ml/14fl oz level in a measuring jug and cooked according to packet instructions 2 tbsp groundnut or peanut oil 225g/8oz minced pork 2 tbsp light soy sauce salt and freshly ground black pepper 2 tbsp finely chopped fresh ginger 3 tbsp finely chopped spring onions

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1 tbsp sesame oil 1 small pineapple (approximately 225g/8oz), peeled, cored and chopped into 1cm/½in pieces

Preparation method 1. Allow the cooked rice to cool thoroughly by spreading it out on a baking sheet. The rice must be cold before you use it in this recipe. 2. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir fry for two minutes. Add the soy sauce, salt, pepper, ginger and spring onions and continue to stir-fry for two minutes. 3. Add the rice, mix well and stir fry the mixture for another five minutes until the rice is heated through and well mixed. 4. Stir in the sesame oil, add the pineapple pieces and stir fry until the pineapple is heated through, but not cooked. Serve at once.

Katherine's Pineapple Fried Rice By: Katherine Jao

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All you need are five ingredients and you've got yourself a complete Asian meal-in-a-bowl! Serves 3 to 4 Prep Time 10 minutes Cooking Time 15 minutes

1/2 cup chicken breast, boiled and cubed 2 cups garlic rice (sinangag) 1/2 cup pineapple chunks 1/2 to 1 teaspoon curry salt 2 teaspoons chopped kinchay (parsley)

1 In a pan over medium heat, mix together chicken, rice, and pineapple. 269

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2 Season with curry salt. Stir-fry until rice is heated through and no longer wet. (Click to see How to Stir-fry) 3 Turn off fire and toss in kinchay.

Yangchow Fried Rice

Yang Chow Fried Rice By: Carina Guevara

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You can also add fresh shrimp or picked crabmeat to this classic Chinese-restaurant order. Suggested pairings: Sweet and Sour Shrimp, Beef with Broccoli, Five-flavor Honey Squid ; or click here to see full list of Chinese recipesPrep Time 15 minutes Cooking Time 12 minutes

1 tablespoon garlic, chopped3 tablespoons green onions, chopped1 Chinese sausage, chopped finely (you can also use left over "red pork" or hoisin roasted pork)1 tablespooon hibe (dried shrimp), finely chopped1/4 cup salted fish (like tinapa), shredded2 eggs, beaten2 tablespoon vegetable oil4 cups cooked rice2 tablespoon soy sauce (light if available)1 cup frozen green peas

1 In a hot wok, place oil and swish it around to make sure the pan surface is fully coated. Place the egg on the pan and move pan around to make a very thin layer of cooked egg. Set aside. 2 Using the same pan, put garlic and green onions. SautĂŠ until fragrant but do not let them turn brown. Add the Chinese sausage and shredded fish. Follow with the rice, green peas, and egg. Season with soy sauce. Serve steaming hot

Java Fried Rice

Java Rice Serves 6 to 8 271

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Ingredients 3 tablespoons of annatto oil 1 red onion, cut into brunoise 1 large green bell pepper, seeded, cut into brunoise 1 large red bell pepper, roasted, peeled, seeded, and cut into brunoise 5 cloves garlic, cut into brunoise 1/2 teaspoon curry powder 1 heaped teaspoon of chili powder 4 cooked longganisa, chopped small, or 450 grams of cooked, ground pork 4 cups of cold cooked rice 1 teaspoon shrimp powder, or paste salt and freshly ground black pepper to taste 1/2 cup green peas, freshly cooked To garnish 1 Stalk of a leek, cut into fine strips Preparation Method 1 Heat the annatto oil in a non-stick wok over medium-high heat. Lower the heat slightly and then fry the onions until they have softened and are translucent. Add the red bell pepper and continue to fry quite gently. 2 Add in the garlic and cook until it is aromatic, taking care not to let it burn. Sprinkle in the curry powder and then the chili powder. Fry gently for a minute 3 Add the Longganisa, or pork mince and cook through until a little crispy. Add the chopped green pepper and mix well. 4 Stir in the rice and mix well with all the ingredients until it is

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uniform in color. Sprinkle in the shrimp powder and turn heat to high. Mix well and adjust the seasoning with salt and pepper. Toss in the peas. 5 Transfer the rice to a bowl and garnish with the leeks Brunoise is a two-part style of preparing ingredients. Step one: Cut the item into thin strips. Step two: Take the fine strips and further dice them into small cubes.

Vegetable Vegetable Ukoy, with dipping sauce

Vegetable Okoy November 10th, 2013 admin With this recipe, you can give them the chance to taste vegetables in a different way-crisp and tangy. Ingredients: 250 grams sweet potato (kamote), strips 1 cup all-purpose flour 250 grams squash, strips 500ml cooking oil 100 grams carrots, strips 1/2 tsp. salt 1 cup malunggay leaves 1/2 tsp. pepper 1 pc bell pepper, chopped 1 cup water 1 medium onion, chopped How to cook Vegetable Okoy:

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Combine water, egg, flour, salt and pepper. Mix, add all vegetables and blend well. Make sure that they are well coated with egg-flour mixture. Drop by spoonful into hot oil to form mini-okoy and fry until golder brown. Drain excess oil using a strainer. Serve with dipping sauce.

Vinegar Dipping Sauce:  

Mix 1/2 cup cane vinegar with a tbsp sugar, 1/2 tsp salt, 1/4 tsp. pepper and 1 tsp. soy sauce. Add 1 tbsp. chopped onion and 2 segment garlic.

Atchara - Pickled Green Papaya and other vegetables

For the Atchara: 1 medium green papaya, grated 1 small carrot, grated or cut into flower shapes 1 green pepper, cut into fine strips 1 small bunch shallots (sibuyas tagalog), peeled For pickling solution: 2 teaspoons ginger, cut into fine strips 1 cup vinegar 1/4 cup sugar 1/4 cup rock salt       

In a bowl put all vegetables together. Sprinkle with rock salt and let stand for a few hours or overnight. Squeeze out excess liquid from the vegetables and rinse in water to remove salt. Put all pickling solution ingredients together. Stir till sugar and salt are dissolved. Pack vegetables in jars and pour vinegar mixture to cover. Refrigerate. Serve 2-3 days later. 274

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Filipino Chopsuey

Chopsuey Recipe Estimated cooking & preparation time: 45 minutes. Chopsuey Ingredients:                    

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

Chopsuey Cooking Instructions: 

In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. 275

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Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice. Bulanglang

Bulanglang Recipe 01/14/2012 By Vanjo Merano August 7, 2014 Bulanglang is a healthy dish consisting of different types of vegetables. There are different versions of Bulanglang; this particular recipe is the version from the province of Batangas.Making Bulanglang is quick and easy; all you need to do is boil water or rice washing (water used to clean rice) and put-in the vegetables according to their cooking time. Thick and hard vegetables such as calabaza squash (kalabasa) and green papaya should be boiled first, while soft green vegetables like malunggay should be added last.

This is probably the healthiest Filipino soup because of the combination of different kinds of vegetables. Having a serving of Bulanglang can supply most of your body’s daily needed vitamins and minerals. As for the taste, this dish has a very mild and simple taste. The flavors are derived from the vegetables alone. You can try adding a little salt to enhance the flavor. Some people make a dip consisting of fish sauce (patis), birds eye chili (siling labuyo), and calamansi to add more flavor. If you want to try this dish to avail of its health benefits, I suggest that you take it easy on the salt and fish sauce. Although there are common vegetables used to make this dish, you can modify the recipe by using the vegetables that appeal to you. I like to eat this with “Sinaing na Tulingan”. Try this Bulanglang Recipe and let me know what you think.

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Bulanglang Recipe Ingredients           

1 piece small Green Papaya, sliced 2 cups calabaza squash, sliced Loofah (Patola), sliced Lemon Grass (Optional) 3 medium tomatoes, sliced 10 to 15 small Okra 1 cup malunggay (moringa) leaves 4 cloves garlic, lightly crushed 1 thumb ginger, chopped 1 to 2 teaspoons salt 4 to 6 cups rice Washing

Watch the cooking video: Cooking Procedure 1. 2. 3. 4. 5. 6.

Heat a cooking pot and pour-in rice washing. Let boil. Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes. Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes. Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes. Put-in the malunggay and salt. Stir. Turn the heat off. Transfer to a serving bowl and serve. Share and enjoy!

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Ampalaya with Pork

Sauteed Ampalaya (Bitter Gourd) with Egg and Ground Pork Honestly, I've never been a big fan of bitter gourd or what's called ampalaya in the Philippines. My mom who was diabetic used to cook it frequently when I was young...but she knew that my brother and I couldn't tolerate its bitterness so she didn't mind if we didn't eat much of it. As I grew older, I got to understand and appreciate the health benefits of ampalaya...but I still can't make myself love it as much as I love other vegetables. I do eat it...but I don't find that much enjoyment in doing it as much as my husband does. He is an ampalaya fan, you know...and it's because of all its nutritional benefits. You see, behind its ribbed and wrinkled surface, ampalaya is a highly nutritious vegetable that is very low in sugar and fat, but high in fiber. It contains vitamins A, B1, B3, B6, C, E and K as well as iron, magnesium, phosphorus, potassium, zinc and also antioxidants.

The hubs loves ampalaya in Paksiw na Bangus and Pakbet, but this Sauteed Ampalaya with Egg and Ground Pork is his most favorite ampalaya dish. I usually cook it with lots of ground pork so my daughters will find enough reason to eat it.

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I learned from my mom that to get rid of the bitter taste, the white pith in the middle of the ampalaya should be completely removed. Dredging the ampalaya with generous amount of salt and leaving it for a few minutes before rinsing thoroughly would also help. I have always followed the mentioned preparation techniques, and I must say it works. The only disadvantage of doing this is you also wash away some of the nutrients in the ampalaya with all the rinsing and soaking you do. But I guess getting rid of the bitterness and allowing you to enjoy a more delicious dish is all worth it! ;)

Ingredients:         

3 pcs. medium-sized ampalaya 3 cloves garlic, minced 1 small onion, diced 2 medium-sized tomatoes, seeds removed and chopped 1/2 to 1 lb ground pork (my daughters don't eat much bitter gourd so I always cook it with a pound of ground pork) 2 eggs, beaten 4 Tbsp oyster sauce 1 Tbsp oil (I use olive oil) salt and pepper to taste

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Procedure: 1. Wash ampalaya then cut them lengthwise. Using a spoon, scrape off seeds and all the white pith. Dust it generously with salt and let it rest for 10 minutes. Rinse the ampalaya in running water. Slice thinly and place in a bowl, covered in cold water until ready to use.

2. In a skillet over medium heat, saute garlic in oil until light brown. Add onions and tomatoes. Saute until tomatoes are soft. Add ground pork and saute until there's no more red color showing. Sprinkle with 1/2 tsp salt and about 1/8 tsp of pepper. Stir until well combined. Cover and simmer for about 10 minutes or until pork is tender.

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3. Drain water from the ampalaya then add ampalaya and oyster sauce into the skillet. Toss until well combined with other ingredients. Cover and simmer for about 3 minutes or until ampalaya is cooked but still crisp. Add eggs and gently stir to distribute. Continue cooking for 1 more minute or until eggs have set. Remove from heat. Serve hot with steamed rice.

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Ginisang Baguio beans Ginisang Baguio Beans w/ Pork Giniling

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Simpleng Luto - Ginisang Baguio Beans w/ Pork Giniling

Simple Recipe but taste so good for a simple life peoples.

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Ingredients: Baguio beans or green beans sliced 1 Lb. of Ground pork 1 medium onion sliced 2-3 Cloves of garlic 4 Tbs. of Soy Sauce 1 Tsp. Msg (vetsin) / Magic Sarap for alternative Salt and Pepper Oil for sauteing Directions: Heat wok with a small amount of oil. Saute garlic, onion, and ground pork for 4 minutes. Let it cook for 2-3 minutes while stirring. Add patis depends on your taste. Cover and cook it for 2-3 minutes. Add soy sauce, sliced Baguio beans, msg or magic sarap, and ground black pepper. Stir, cover, and let simmer for 6 minutes on medium low heat. Remove cover and stir. Add salt and pepper if needed, and cook for 6 more minutes or until the beans are tender. Serve with rice and Enjoy!

Pinakbet Pakbet Ingredients:          

1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 284

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 

1 1/2 cup water Salt and pepper to taste

Pakbet Cooking Instructions:    

  

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste. Serve hot with plain rice.

Ginisang Petchay - Pak Choi

Ginisang Pechay (Sautéed Bok Choy) 06/28/2009 By Vanjo Merano June 13, 2013

Ginisang Pechay is simply Sautéed Bok Choy. This healthy vegetable is classified as a cabbage. Despite the popularity of this vegetable in Asia, people in Europe and parts of North America seem to have a hard time holding-on to it. In the Philippines, Chinese immigrants during the Spanish era introduced Bok Choy. After that , this vegetable spread faster than Swine Flu (H1N1) across the islands. Try this healthy Vegetable Recipe : Ginisang Pechay (Sautéed Bok Choy).

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Ingredients: 1 lb baby bok choy or pechay, chopped Â˝ lb pork, chopped and thinly sliced 1 medium-sized tomato, diced 1 medium-sized onion, chopped 2 tbsp fish sauce 1 tsp garlic 1 cup water Watch the cooking video:

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2. Sauté the garlic, onion, and tomato 3. Add the pork and cook for 5 minutes 4. Put-in in the fish sauce and ground black pepper 5. Add the water and simmer for 10 to 15 minutes 6. When the pork is tender enough, put-in put in the pechay or bok choy. Cook for a few seconds, turn off the heat, and wait for 5 minutes before serving. 7. Serve hot. Share and Enjoy this delightful Vegetable dish!

Sauteed Green Beans

Sauteed Green Beans and Mushrooms Sep 09, 2012 ~ Written by vangiz

•

Filipino Style Recipe: sauteed green beans and mushrooms is one of the easy and low carbohydrate dish. Normally the mushrooms and green beans sauteed then season with salt and pepper and cooked until tender and crisp. Estimated time of preparation and cooking: 10-20 10 minutes Good for 3-4 persons

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Ingredients: 500 grams green beans, trimmed 200 grams mushrooms, sliced 1/4 cup butter 1 onions, chopped 3 gloves garlic, minced 1/4 cup water 1/2 teaspoon cornstarch(dissolved in 1/4 cup water) salt and pepper to taste dash of chili flakes(optional) 1/2 teaspoon sugar(optional) Procedures: 1. In a pan, melt butter and saute garlic, onion and mushrooms. 2. Add green beans, water, chili flakes and soy sauce then simmer for 3 minutes. 3. Pour dissolved cornstarch then season with sugar, salt and pepper. Simmer for 2 minutes or until beans are tender and crisp. 4. Transfer to serving plate then serve.

Stir Fried Vegetables Hoisin Mushroom Stir-fry By: Katherine Jao

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Quick and easy, this mushroom dish is great topped over a steaming cup of jasmine rice or as an accompaniment to Asian mains. Serves 3 to 4 Prep Time 10 minutes Cooking Time 15 minutes

For the stir-fry sauce 2 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons water 1 teaspoon cornstarch 2 tablespoons olive oil 1/2 cup sliced red bell pepper 4 cups assorted sliced mushrooms salt and pepper, to taste

1 Make the stir-fry sauce: Mix together all ingredients in a bowl. Set aside. 2 Heat olive oil and sautĂŠ bell pepper. Add sliced mushrooms. Season with salt and pepper. (Click to see How to Stir-fry)

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3 Slowly pour in stir-fry sauce while mixing continuously. Cook until sauce thickens. Serve immediately. Substitution tip: Can't find curry salt? Just mix 1 teaspoon salt with 2 teaspoons curry powder. Mushroom tip: It's best to use fresh mushrooms for this recipe. Think oyster, shiitake, button, and shimeji mushrooms.

Side dishes Adobong Kangkong

Adobong Kangkong (River Spinach) Recipe Estimated cooking time: 25 minutes Adobong Kangkong Ingredients:          

1 big bowl of kangkong (river spinach) 1/4 kilo of pork, cut into small pieces 1/4 cup of vinegar 1/4 cup soy sauce 5 cloves of garlic, minced 1 onion, diced 2 laurel leaves (bay leaves) 1/2 teaspoon of monosodium glutamate (MSG) 1 cup pork stock (broth) or bouillon pork cube dissolved in water Salt and pepper to taste

Adobong Kangkong Cooking Instructions: 

Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

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Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done. Serve hot with rice.

Cooking Note: Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable. Adobong Kangkong (River Spinach) Recipe Estimated cooking time: 25 minutes Adobong Kangkong Ingredients:          

Adobong Kangkong Cooking Instructions:  

 

Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done. 291

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ď&#x201A;ˇ

Serve hot with rice.

Cooking Note: Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable. Spicy Seasoned Saute Potatoes

Chilli Cheese Fries

Coleslaw

Patatas Bravas y Chorizo

Patatas Bravas Y Chorizo By: Day Salonga and Mon Urbano

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Bold and smoky chorizo flavors are the perfect match to pan-fried potatoes.

Serves 3 to 4 Prep time 20 minutes Cooking time 10 minutes

4 tablespoons olive oil, divided 150 grams Spanish chorizo (such as chistorra or Pamplona), sliced into 1/2-inch pieces

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2 medium potatoes, cut into 1/2-inch cubes salt, to taste

For the sauce: 1/2 cup tomato sauce 1 teaspoon mustard 2 tablespoons hot sauce 1 teaspoon Spanish paprika

1 Heat about 1 1/2 tablespoons oil in a pan or cazuela. Fry chorizo until cooked through. Remove and set aside. 2 Add remaining oil and fry potatoes until golden brown. Remove from heat and season with salt. 3 Make the sauce: Combine all ingredients in a small bowl. 4 To serve, combine chorizo and fried potatoes in a serving bowl. Drizzle sauce on top or serve on the side.

Corn kernels with a cream sauce

Roasted Root Vegetables

Creamed Cabbage

Creamed Cabbage 294

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By: Jun Jun de Guzman

Best with: Grilled chicken and grilled fish. Suggested pairings: Grilled Whole Fish, grilled chicken recipes

3 tablespoons canola oil 1/2 tablespoon garlic, minced 100 grams bacon, finely chopped 1/2 Chinese cabbage, julienned 1/2 cup heavy cream salt and freshly ground pepper to taste

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1 Heat canola oil in pan, sauté garlic. 2 Add bacon and cook until fat is rendered. 3 Toss in cabbage and cook for 1 minute. 4 Pour heavy cream, boil, and season with salt and pepper. Serve immediately.

Photography by Miguel Nacianceno | Styling by Paulynn Chang-Afable | Art Direction by Jonathan Roxas

Best with: Grilled chicken and grilled fish. Suggested pairings: Grilled Whole Fish, grilled chicken recipes

3 tablespoons canola oil 1/2 tablespoon garlic, minced 100 grams bacon, finely chopped 1/2 Chinese cabbage, julienned 1/2 cup heavy cream salt and freshly ground pepper to taste

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Fresh Papaya Lumpia

This fresh lumpia or lumpiang sariwa recipe is one of the favorite among Filipino dishes and there are variations of fresh lumpia. One of those is the lumpiang ubod which is the most favorite but some just use mung bean sprouts. Ubod or heart of palm is not readily available in most wet markets or supermarkets so if you are thinking of any substitutes, why not try green papaya? I’m sure you will love this fresh papaya lumpia. I posted this vegetable recipe today for those who wants to abstain from meat because it’s Good Friday today. But there is a teeny-weeny minced pork and shrimps added and I think it won’t hurt. Ingredients: 3 Tbsp. cooking oil 2 to 3 cloves garlic 1 piece onion, sliced 150 grams minced pork 1/4 kilo small shrimps, peeled and beheaded 200 grams annatto (atsuete) seeds 1 pc medium sized green papaya, peeled and shredded 50 grams mung bean sprouts or toge 2 stalks celery. minced 1/2 cabbage, sliced salt and pepper to taste 50 grams cooked garbanzos or chickpeas 2 pieces tokwa or tofu, cubed lettuce or sliced cabbage minced garlic for garnishing How to make Fresh Papaya Lumpia: 

Pour hot water, about 1/2 cup on the annatto seeds for a few minutes. Strain and reserve the liquid.

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       

Saute garlic and onion in oil over medium heat. Add pork and shrimps. Then add the annatto water. Bring to a boil then add shredded green papaya, mung bean sprouts, celery and sliced cabbage. Simmer until cooked. Season with salt and pepper then set aside and let cool. Before wrapping the filling, make the lumpia sauce. (see recipe below) When ready to serve, add the garbanzos and tokwa to the lumpia filling. Place one lumpia wrapper on a plate then put lettuce or sliced cabbage on the wrapper. Spread a spoonful of the lumpia filling on top of the lettuce, then fold the lumpia wrapper and roll to form a cylinder. Place the fresh lumpia on a plate and pour lumpia sauce over it then sprinkle with minced garlic.

How to make Lumpia Sauce: You will need: 1/2 cup all-purpose flour 1/2 cup cornstarch 1 to 2 Tbsp. soy sauce 1 cup brown sugar 2 cups water    

Mix together flour, cornstarch, soy sauce, brown sugar and water. Stir well. Place mixture in a saucepan and simmer over medium heat. Stir the sauce until you get the desired consistency. Wen done, transfer to a bowl.

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Spicy Tofu with Oyster Sauce Spicy Tofu with Oyster Sauce Ingredients Cooking oil

1 Tablespoon

Minced garlic

1⁄4 Teaspoon

Minced ginger

1 Tablespoon

Tofu

3 Cup (48 tbs), diced

Oyster sauce

3 Tablespoon (Mama Sita'S)

Sugar

2 Teaspoon

White pepper

1⁄4 Teaspoon, ground

Sesame oil

1 Tablespoon

Cornstarch

1 Teaspoon, mixed with water or soup stock

Water/Soup stock 1 Teaspoon, mixed with corn starch

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Green onion

1⁄4 Cup (4 tbs), minced (For Garnish)

Directions Heat oil and add ginger, garlic and saute until brown. Add oyster sauce, sugar, pepper and cornstarch. Add tofu and sesame oil. Stir it well and cook until sauce thickens. Remove the tofu in a serving dish and garnish with spring onion.

Salads

Chicken Macaroni salad

INGREDIENTS:            

8 oz (2 cups) macaroni pasta, cooked 1/2 cup table cream 3/4 cup mayonnaise 2 tbsp onion, chopped 1 cup cooked chicken breast, shredded 1/3 cup carrots, chopped 1/2 cup cheddar cheese, cubed 3/4 cup pineapple tidbits 1/3 cup raisins 2 1/2 tbsp condensed milk 1 tbsp pickle relish pinch (1/16 tsp) salt

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In a medium skillet over medium heat, cook chicken until no longer pink. Let rest until cool enough to handle, then shred. Set aside.

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In a medium pot with boiling salted water cook macaroni until al dente. Drain and rinse under cold water.

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In a large bowl, mix all ingredients together until well combined. Refrigerate for several hours before serving.

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Papaya salad Thai Green Papaya Salad ("Som Tam") User Rating 4 Star Rating (5 Reviews) By Darlene Schmidt Ads:     

Tart Recipe Salad Recipe Diabetes Recipe Snacks Recipe Fried Rice Recipe

Maren Caruso/Digital Vision/Getty Images

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Ads Home style Thai foodwww.babaphuket.comexperience caters to everyone and panoramic ocean views. Free Vegetarian Recipestotalrecipesearch.comSearch Hundreds of Veggie Recipes. Get 1000s of Recipes in One Toolbar Free Prophecy For Youyourpersonalprophecy.comGet God's Plan For You in 2014. Receive Your Free Written Prophecy! Top Related Searches green papaya salad red chili pepper thai green papaya salad shrimp paste tbsp soy sauce honey roasted peanuts This green papaya salad, also known as "som tam", is popular the world over, and when you taste it you'll know why. The slightly tart flavor of the green papaya combines wonderfully with the spice of red chili and the saltiness of fish sauce and the sweetness of honey (note that it can also be made vegetarian/vegan - see recipe). Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight! Prep Time: 30 minutes Total Time: 30 minutes Yield: SERVES 4 as a Side Dish 302

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Ingredients:                 

1 small green papaya, OR 1/2 large (see recipe) 1/2 cup roasted peanuts or cashews 2 cups bean sprouts 1 to 2 tomatoes, cut into thin wedges or long strips 3 spring onions, cut into long matchstick-like pieces 1/2 cup fresh basil, leaves left whole or chopped handful of fresh coriander 1 red chili, sliced, seeds removed (reduce or omit, to taste) optional: 1 cup blanched green beans optional: cooked baby shrimp OR cubed fried tofu DRESSING: 1/2 tsp. shrimp paste OR substitute 1 Tbsp. fish sauce OR soy sauce for vegetarians 2 Tbsp. good-tasting vegetable oil 2 Tbsp. fish sauce OR soy sauce for vegetarians 3 Tbsp. lime juice 1/2 to 1 Tbsp. liquid honey, to taste 1/8 to 1/4 tsp. chili flakes or cayenne pepper, to taste

Preparation: About Green Papaya: You may be able to find an unripe papaya in your local supermarket - it should have greenish-orange to green skin. If not, the best place is an Asian food store or market. It should be firm on the outside; inside flesh will be white to light orange. For more on buying and preparing green papaya (photo instructions), see: How to Make Authentic Thai Green Papaya Salad. 1. Stir all 'Dressing' ingredients together in a cup. Make sure shrimp paste and honey dissolve fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside. 2. Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl. 303

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3. Add sliced tomato, spring onion, chili/cayenne, bean sprouts, green beans (if using), shrimp or tofu (if using) and most of the basil. Pour over the dressing, tossing well to combine. 4. Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad. 5. To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh coriander and a sprinkling of more nuts. Serve immediately and ENJOY! Make Ahead Tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

Tomato & Kesong Puti Grilled Kesong Puti and Tomato Salad

Ingredients: For the dressing, combine:

For the salad:

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1 tsp. wansuy, chopped ½ cup corn oil 1 tbsp. vinegar 1 tbsp. kalamansi juice 1 (8 gms.) sachet Maggi Magic Sarap 1 tbsp. Hoisin sauce salt pepper to taste

4 pcs. kesong puti 2 pcs. pipino (cucumber) , sliced into rounds 2 salad tomatoes, sliced into rounds 1 small head iceberg lettuce, shredded 1 pc. salted egg, sliced ½ cup wansuy, sliced

Directions: Reserved around ½ of the prepared dressing; set aside. Grill the kesong puti, pipino and tomatoes while basting with reserved dressing; set aside. Arrange lettuce in a bowl and top with grilled vegetables, salted egg and wansuy. Drizzle with the remaining dressing. Serve as a side dish to fried or grilled dishes.

Potato salad Baby Potato Salad with Green Mayo and Bacon Bits By: Myke "Tatung" Sarthou

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Serve this with grilled dishes like pork chops, sausages and burgers, baby back ribs, or barbecued chicken. Serves 6 Prep Time 20 minutes Cooking Time 10 minutes

For the green mayo 1 cup mayonnaise juice from 1 lemon 1 teaspoon mustard 1/4 cup chopped parsley 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon pepper For the potatoes 1 kilo baby potatoes 200 grams bacon, cut into strips 6 cloves garlic, minced 306

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1 onion, minced 1/4 cup chopped parsley salt and pepper

1 Make the green mayo: In a blender, combine mayonnaise, lemon juice, mustard, parsley, sugar, salt, and pepper. Process until mayonnaise turns green; set aside. 2 Prep the potatoes: Boil baby potatoes until tender. Cool, cut in half, and transfer to a bowl. In a pan, cook bacon until crispy; set aside. In the same pan, saute garlic until fragrant. Add the fried bacon, bacon fat, garlic, mayonnaise mixture, onion, and parsley to the potatoes; mix well. Season to taste with salt and pepper. Chill and serve cold.

Seafood salad with Lime dressing Seafood Salad with Lime Dressing Filipino Style Recipe: Seafood salad with lime dressing is another type of salad consists of seafood, celery, tomatoes, onion and parsley then tossed in lime dressing. Seafood salad is a simple and easy to prepare dish. This is commonly served as appetizer and ideal for those on diet and health-conscious. Estimated time of cooking: 8-10 minutes Estimated time of preparation: 20 minutes Good for 3-4 servings Ingredients: 300 grams shrimps, peeled and deveined 300 grams squid bodies, cut into rings 350 grams fresh tuna fillet, cut into cubed 3 tomatoes, deseeded and diced 307

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3 stalks celery, chopped 3 tablespoons chopped parsley 2 white onions, chopped 1/2 tablespoons paprika(optional) Dressing: 1 1/2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup lime juice 3 tablespoons vinegar 1/2 teaspoon sugar salt and pepper to taste Preparation Method: In a shallow bowl, combine dressing ingredients. Season tuna with a dash of salt and pepper. Set aside. In a frying pan, heat oil then cook tuna for 3 minutes or until done. Drain and set aside. In a pot, bring water to boil. Add a dash of salt then boil shrimps for 2 minutes. Drain and set aside. In a same boiling water, boil squids for 3 minutes. Drain and set aside. In a large bowl, combine seafood and the rest of ingredients. Pour lime dressing over the salad then toss and sprinkle with parsley. Serve

Waldorf salad Waldorf Salad By: Andrew Gold for USDA/FAS Manila

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This salad was named after the New York Waldorf Astoria hotel where it was created by the dining room manager. Want a protein boost? Add cubed steamed chicken or leftover chicken flakes from homemade stock. Serves 6 Prep Time 15 minutes

3 Granny Smith apples, cored and diced into 1/2-inch pieces with the skin on, put into a bowl with cold water and juice of 1/2 a lemon 4 stalks celery, washed, peeled and cut into 1/4-inch pieces across the ribs 1 cup walnuts 1/2 cup California raisins 1 cup dried cranberries 309

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1 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon ground black pepper

1 Rinse and dry the apple pieces. 2 In a medium mixing bowl, toss apples, celery, walnuts, raisins, and dried cranberries. 3 Add the mayonnaise, lemon juice, and salt and pepper. Mix all together. Refrigerate until served. Toss again if necessary; season to taste.

Fresh Tuna salad with Plum & Sweet Chilli dressing

Fresh Tuna Salad with Plum and Sweet Chili Dressing By: Him Uy de Baron

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Sweet, spicy, tangy. Tender, crunchy, juicy. Flavors and textures all come together in this yummy salad. Serves 4 Prep Time 45 minutes

For the dressing 1/2 cup bottled plum sauce 1/2 cup bottled Thai sweet chili sauce 1/4 cup rice vinegar 1 tablespoon calamansi juice 1/4 teaspoon five-spice powder 300 grams fresh tuna, sliced into bite-sized cubes salt, to taste 1 tablespoon calamansi juice 2 cups fresh greens 1/2 cup pomelo, shredded

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1/4 cup cherry tomato 1/4 cup sliced cucumbers 1/2 cup plum dressing, divided deep-fried wonton wrappers, broken into pieces, for garnish

1 Make the dressing: Whisk together all ingredients in a bowl. 2 Place tuna in a bowl; season with salt and calamansi juice. Set aside. 3 In another bowl, combine remaining ingredients except fried wonton wrappers and dressing. Add 1/4 cup dressing; toss. 4 Top salad with tuna and drizzle with some of the remaining dressing; leave some dressing to serve on the side. Garnish with fried wonton wrappers.

Thai Beef with Green Bean salad

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No need to deprive yourself when on a diet. Choose lean meat and pair it with vegetables for a filling meal. This dish is low-carb and low-fat, but definitely not low in flavor. Serves 5 Total Cooking Time 20 minutes

1 kilo sukiyaki cut beef 1 teaspoon olive oil salt and freshly ground black pepper 2 tablespoons fresh lime juice 1/2 teaspoon fish sauce 1/2 teaspoon sugar substitute 1/2 cup fresh cilantro, chopped 1/2 kilo green beans or Baguio beans, sliced

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1 Heat grill or grill pan to high. 2 Rub olive oil on beef and season with salt and pepper. 3 Grill beef pieces until desired doneness, about 4 minutes per side for medium-rare. Remove from heat and set aside on a cutting board for 5 minutes. 4 In a large mixing bowl, whisk together lime juice, fish sauce, sugar substitute, and cilantro. Set aside. 5 Heat a saucepan of salted water until boiling. Add beans and cook until crisp-tender, about 3 minutes. Drain. 6 Thinly slice the meat across the grain. Toss with the lime juice mixture, adding any meat juices that have accumulated on the cutting board. Lastly, add the beans. Toss and serve.

Mixed leaf salad Mixed Leaf Salad with Grapes and Cheese By: Sharlene Tan

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Enjoy the taste of chicken with some grapes and cheese!

1 bag frozen chicken popcorn, cooked according to package directions 1 bag mixed greens 1 cup grapes, halved 1 pack cream cheese, cubed For the honey mustard dressing 1/2 cup mayonnaise 1 tablespoon mustard 2 tablespoons cream sugar, salt, and pepper to taste

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1 Whisk all dressing ingredients in a bowl and season to taste. Set aside. 2 Cook chicken popcorn according to package directions. 3 Open a bag of mixed greens and arrange in a shallow bowl. Arrange chicken popcorn, some halved grapes, and cubed cream cheese over the greens. 4 Drizzle honey mustard dressing on top and serve.

House salad restaurant style

Desserts Leche Flan Mom's Leche Flan By: Yummy reader Pauline Prudencio-Ignacio

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This reader's version of a classic dessert is not too soft, too eggy, or too sweet. Try the vegan version! Click Vegan Leche Flan recipe Yield 4 flans using medium-sized oval mold or 20 to 25 servings using small round molds Prep Time 30 to 45 minutes Steaming Time 45 minutes

12 egg yolks, placed in a big bowl 2 300-ml cans sweetened condensed filled milk 1 370-ml can evaporated filled milk 1 teaspoon vanilla sugar

1 To the bowl of yolks, add the condensed milk, evaporated milk, and vanilla, in that order. Pour in each ingredient slowly and mix gently 317

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until the mixture is smooth. Stick to one stroke as you mix and do it slowly, to avoid creating bubbles. Bubbles will make the surface of the flan uneven. Set aside. Prepare the sugar syrup or arnibal (see below for recipe). 2 Pour the egg mixture in the mold with arnibal. Cover each mold with aluminum foil. Cook in the steamer for 45 minutes. To know if the flan is cooked, dip a toothpick into it. If no flan particles stick to the toothpick, it’s cooked and ready. 3 When cooked, refrigerate the flan. It's best served cold. How to make the sugar syrup or arnibal: Melt sugar in the molds over low fire. Using tongs, move the molds in a clockwise motion to avoid burning the sugar. Don’t wait for the crystals to turn brown, just let it melt. Then pour the egg mixture in to cook the flan. How much sugar? For each typical medium-sized oval mold, use 1/2 tablespoon sugar to make the syrup. For a small round mold, use 1 teaspoon sugar. Like it sweeter? Just add more sugar. Steaming tip: If you're using a conventional steamer, make sure that heat is on boiling point before you set the flans. Keep them on boiling point for 30 minutes then let cook on medium fire for another 15 minutes.

Bibinka Ingredients 6 tbsp halo-halo mixture, divided into 2 tbsp each

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2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp fresh grated cantaloupe Crushed or shaved ice 1/2 cup evaporated milk vanilla ice cream (can also use mango) Directions In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream. Read more at: http://www.foodnetwork.com/recipes/halo-halo-filipinomixed-fruit-dessert-recipe.html?oc=linkback

Biko

Biko Cook Time: 40 minutes Yield: 8 Servings Ingredients      

1-1/2 cups glutinous rice 2 cups coconut milk 1 cup dark brown sugar 1 cup water 2 tablespoons coconut oil (from making latik) Latik

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For the Latik ď&#x201A;ˇ

2 cups coconut cream

Instructions 1. Wash glutinous rice and drain well. 2. Grease bottom and sides of a baking dish with coconut oil. Set aside. 3. In a wide pan over medium heat, combine coconut milk, water and rice. Bring to a simmer and cook, stirring occasionally, until rice is tender. Add more water in 1/2 cup increments if rice mixture is drying before rice is cooked. 4. When rice mixture begins to thicken, add sugar and stir until sugar is dissolved and fully incorporated. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from pan. 5. Spoon biko into prepared baking dish and pat down to flatten. Allow to cool and set. Lightly brush top with coconut oil and top with latik. Cut into portions to serve. For the Latik 6. In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. Drain latik from the oil. 7. Use coconut oil to grease sides and bottom of pan and to lightly brush over biko. Top biko with latik.

Halo Halo

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Ingredients 6 tbsp halo-halo mixture, divided into 2 tbsp each 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp fresh grated cantaloupe Crushed or shaved ice 1/2 cup evaporated milk vanilla ice cream (can also use mango) Directions In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream. Read more at: http://www.foodnetwork.com/recipes/halo-halo-filipinomixed-fruit-dessert-recipe.html?oc=linkback Buko Pandan Fruit Salad

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We added fruit cocktail to this party dessert staple for more fun and colors! Other buko pandan recipes: Buko Pandan Cooler, Buko Pandan Cake, Classic Buko Pandan, Special Buko Pandan Gel Serves 4 to 6 Prep Time 25 minutes, plus chilling time Cooking Time 15 minutes

juice and meat from 2 pieces buko 4 pandan leaves 2 boxes unflavored green gulaman 1 (250-ml) pack all-purpose cream 1/4 cup condensed milk 1 (836-gram) can fruit cocktail, drained well

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1/2 cup nata de coco, drained well 3/4 cup red kaong, drained well

1 Cut buko meat into squares; set aside. Combine buko juice with enough water to make 31/2 cups of liquid. Pour mixture into a saucepan and add pandan leaves. Simmer for 10 minutes. 2 Turn off heat. Remove pandan and add gulaman powder. Bring to a boil, stirring until powder is completely dissolved. Pour into an 8x12inch pan. Let cool slightly, then place in the refrigerator to set. Cut into cubes. Set aside. 3 In a large bowl, mix together cream and condensed milk. Add fruit cocktail, nata de coco, red kaong, gulaman cubes, and buko meat. Transfer to a serving container, cover, and keep chilled in the refrigerator. Serve cold. Mixing tip: Adding red kaong can make the salad turn pink. To prevent this, rinse kaong with filtered water. Drain overnight or pat dry with paper towels. Alternatively, you can also use untinted kaong.

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie By: Winnie Wong of the Dessert Bar

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Peanut butter gives the chocolate-and-marshmallows combo a nutty twist!

Makes 1 (9-inch) pie Prep time 1 1/2 hours, including chilling time

For the graham crust: 1 (200-gram) pack graham cracker crumbs 2/3 cup butter, melted 300 grams bittersweet chocolate, chopped 3/4 cup peanut butter, plus extra for drizzling 1 (250 ml) pack all-purpose cream 80 grams biscuits, broken up into bite-sized chunks 1 (40-gram) pack mini marshmallows

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1 Make the graham crust: Place Place graham cracker crumbs in a bowl. Pour warm melted butter over and mix well. Transfer mixture to a9 a9-inch pie plate. Using the back of a spoon, press the mixture onto the plate until you have an even layer. Place the refrigerator for 15 to 20 minutes to set. 2 In another bowl, mix chopped chocolate and peanut butter together. Set aside. 3 Place cream in a heavy saucepan over medium heat. Bring to a boil. Pour warm cream over the peanut butter-chocolate butter chocolate mixture. Mix until chocolate melts and no lumps remain. remain. Add biscuits and marshmallows. 4 Pour mixture over prepared graham crust. Return to the refrigerator for another hour or more to set. Drizzle warm peanut butter on top before serving.

Chocolate Lava Cake

Choco Lava By: Yummy

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A cake so lush and yummy, you'll make your own version too!

For more recipes, step-by-step cooking lessons, and product recommendations, check the World Kitchen microsite.

1/2 cup melted butter 1 cup sugar (white, brown or powdered) 2 medium eggs

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1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/2 teaspoon iodized salt 1/2 teaspoon baking powder 3 tablespoons Nesquik chocolate syrup or 2 tablespoons Nutella

1 Preheat oven to 350 degrees F (175 degrees C).

2 Grease your baking tins (whatever size). I made 4 3-inch choco lava mini cakes plus one 8-inch round cake.

3 In a Pyrex Mixing Bowl, beat melted butter, sugar, eggs and vanilla extract.

4 In a separate bowl, strain the dry ingredients: flour, cocoa and baking powder. Add salt.

5 Combine the butter mixture to the dry ingredients and beat in Nesquik syrup or Nutella until well-incorporated.

6 Pour batter into greased tins and pan. It won't actually rise that much so you have the option to fill 2/3 of the tins. 327

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7 Bake it for 10 minutes or less. Make sure not to overbake it as it could "kill the joy" of having a molten chocolate in the middle.

8 Once it cooled off a bit, transfer into a Corelle Winter Frost White plate and dust some powdered sugar. How to dust? Use a strainer!

9 Don't feel guilty to eat it right away because it's best served warm

Coffee Jelly Served with Vanilla Ice Cream

Coffee Jelly with Vanilla Ice Cream

Luscious ice cream pairs well with bold-flavored jelly in this delicious dessert. Try other flavors of ice cream, tooâ&#x20AC;&#x201D;caramel or chocolate would

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Tangâ&#x20AC;&#x2122;s Kitchen Filipino Recip e-book

Aug. 8

work just as well. Serves 5 to 6 Prep Time 10 minutes, plus setting time

1 cup cold water 3 to 4 (7-gram) sachets gelatin powder (depending on desired firmness) 5 cups water 1 cup sugar 2 tablespoons instant coffee powder (we used NescafĂŠ) store-bought vanilla ice cream, to serve chocolate wafer sticks for garnish

1 Pour cold water over gelatin powder. Allow to bloom. 2 Combine water, sugar, and coffee powder in a saucepan over high heat. Bring to a boil. 3 Turn off heat and whisk in gelatin mixture. 4 Strain mixture and pour into molds or a tray. Chill in the refrigerator for 2 to 3 hours until set. 5 Cut coffee jelly into desired shapes. Transfer to cups or glasses and serve with vanilla ice cream. Garnish with chocolate wafer sticks. Setting tip: Blooming means allowing the gelatin to absorb the liquid by letting the mixture sit for 3 to 5 minutes. This gives the final product its smooth texture.

Turon Saba - Banana Spring Roll 329

Tang’s Kitchen Filipino Recip e-book

Aug. 8

This Turon Saba recipe is a typical Filipino merienda or snack. Turon resembles as a banana spring rolls which consist of plantain and jackfruit that is wrapped in a lumpia wrapper then dipped in brown sugar and fried. Ingredients:     

1/2 dozen ripe saba (banana plantain) 1 cup chopped langka (jackfruit) 1/2 cup brown sugar lumpia (spring roll) wrappers oil, enough for deep frying

Preparation Method 1. Cut banana in half, and cut each half into 3 pieces. Roll slightly each banana piece in sugar. 2. Place coated bananas on top of eachlumpia wrapper (this will depend to your liking on how many pieces of banana slices for each wrapper), spread with choppedlangka (jackfruit), carefully wrap and roll into shape of egg roll. Seal the ends with water or egg white. 3. Fry in deep medium-high oil. Sprinkle 1/8 teaspoon of sugar over your turon. This will caramelize and stick to your turon. Flip yourturon to coat evenly with caramelized sugar. Fry until golden brown and crisp. 4. Remove from pan and set over wax paper for a couple of minutes and then enjoy!

Budin - Filipino Bread and butter pudding

Ingredients: 4 cups milk

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Tang’s Kitchen Filipino Recip e-book

Aug. 8

2 cups day old bread, diced (about 6 bread slices) 2 eggs, slightly beaten 1/3 cup sugar 1/2 tsp. salt 2 tsp. vanilla extract 4 tbsp. melted butter (or margarine) 1 cup macapuno (or 1 cup drained langka jackfruit preserves) Preparation Method: Preheat oven to 350°F. Grease a 1-1/2 quart casserole. In a saucepan, heat milk over low heat until tiny bubbles appear around the edges. Remove from heat, add diced bread. For custard-like pudding, let bread soak for about 30 minutes, mash pieces against the side of bowl with a spoon until mixture is smooth. Blend in eggs, sugar, salt, vanilla and butter. Add macapuno or langka. Pour into greased casserole or caramel-lined pan, place in a larger baking pan with warm water about 1″ up the side of the casserole. Steam-bake for 1 hour and 15 minutes or until tester knife inserted in the middle comes out clean.

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