Filipinos All Time Favorite Recipes

Tinolang Manok
Ingredients:
Dahon ng sili or malunggay
2pcs siling mahaba
10 chicken pieces
4 tablespoon cooking oil
1 small papaya, cut into 2 inch cubes
4 cloves garlic, minced
1 tomato, chopped
1 medium onion, diced
1" ginger root, peeled & sliced
5 cups water
1 chicken bouillon cube
add patis for flavoring

Cooking Directions:
In a large pot, combine oil, chicken, garlic, onion and tomato in your water and bring to a simmer. Let cook until water is boiling and the chicken is tender. Then add your chicken bouillon cube. Let cook. Add your papaya after 5 minutes add your dahong sili or malunggay. Let cook. Finally add patis. Serve hot in bowls.

Chicken Adobo
Ingredients:

1 ½ cups of white vinegar
3 Tablespoon vegetable oil
¾ Soy Sauce
4 Pounds of chicken
3 Garlic cloves, crushed
½ tablespoon whole black peppercorns, crushed lightly
4 Bay leaves


Cooking Directions:
1. In a large skillet, heat the oil over medium high heat until hot. Be careful not to let it burn. Add the chicken and sauté it until brown, this will take about 5 minutes.

2. In a large pot, combine the chicken, vinegar, garlic, bay leaves, pepper and 1 cup of water. Bring the mixture to a boil, cover and let simmer for 20 minutes. Transfer the chicken to a plate and let the liquid boil until it reduces to 1 cup. This will take about 10 minutes.

3. Let the sauce cool, removing the bay leaves and skin fat from the surface. Serve the chicken on a rimmed plate, pouring the sauce over the chicken. Goes well with warm rice.

Bistek Tagalog

Ingredients:
2 large onions, cut into rings
2 tablespoons cooking oil
1/2 cup dark soy sauce
freshly-ground pepper
1 lb beef round steak or beef sirloin or beef tenderloin, sliced 1/4-inch thick
8 tablespoons kalamansi juice (native lemon)
2 teaspoons garlic, minced

Cooking Directions:
1. Cut the beef into ¼” strips and pound with a meat tenderizer. In a large bowl combine soy sauce, garlic, kalamansi juice and stir. Season the strips of beef with ground pepper and add meat to the marinade for 30 minutes.

2. Heat your skillet over medium heat and add enough oil for cooking. Add onions and stir-fry until the edges are a bit brown. You’ll want to keep the onions crunchy so this shouldn’t take long. Remove from skillet and set aside.

3. In the same skillet, heat the remainder of the cooking oil and pan-fry the beef in batches, browning on both sides. Once you’ve browned each strip, combine all the beef and marinade into the skillet and bring to a slow boil. You may want to add more soy sauce, juice or water to taste. Simmer for a few minutes until cooked through.

4. Serve the beef on a large serving plate, arranging the onion rings on top of the meat. Pour remainder of cooked marinade on top. Serve with rice.

Pork Menudo

Ingredients:

½ kilo pork, cubed

¼ kilo pork liver, cubed

5 pieces chorizo de Bilbao, cut into pieces

4 potatoes, diced

1 green pepper, diced

1 red pepper, diced

1 cup chickpeas

¼ cup raisins

½ teaspoon paprika

1 cup pork or chicken stock

2 teaspoons patis

2 tablespoons oil

1 tablespoon annatto soaked in 1 1/3 cup water

3 tomatoes, diced

1/2 head garlic, minced

1 medium onion, diced
4 Bay leaves

salt & pepper to taste

Cooking Directions:

1. In a large skillet or wok, heat oil and water from annatto. Sauté onions and garlic until brown. Add pork, liver, chorizo de Bilbao, tomatoes, bell pepper, paprika, patis and the stock. Cover and bring to a boil. Simmer until pork is tender. About 20 minutes. Add chickpeas, potatoes and raisins. Boil 2 minutes.

2. Salt and pepper to taste. Serve hot with rice.

Beef Caldereta

Ingredients:

1/2 tablespoon peppercorns, crushed

1/2 cup grated cheddar cheese

1 small can liver spread

2 medium size potatoes, cut into wedges

1 big size carrot, cut into cubes
1 cup cooked chickpeas

2 medium size red/green bell pepper, cut into wedges

2 pounds beef, cut into serving pieces

2 medium size onions, chopped

1/2 head garlic, chopped

1 cup pineapple juice

1/2 cup cornstarch

1 cup tomato sauce

1/2 tsp hot sauce

2-3 pieces, siling labuyo

4 bay leaves

cooking oil

salt & pepper to taste

Cooking Directions:

1. In a large saucepan, sauté the onions and garlic until brown then add the beef and sauté for another 2-3 minutes. Then add tomato sauce, hot sauce and stir. Cook for 3-5 minutes. Then add pineapple juice, 6-8 cups of water, peppercorns, your bay leaf and bring to a boil, then simmer. Simmer this way for 30-45 minutes till meat is almost tender. Then add potatoes and carrots and simmer for 3-5 minutes. At this point the meat should be tender and the potatoes/carrots cooked through. If you need more water or time to do this, go right ahead.

2. When the beef and potatoes are cooked through add the liver spread, cheese, chili and cook for 2-3 minutes. Then add bell pepper, chickpeas and salt/pepper to taste. Cook this way for 2-3 minutes. Finally add cornstarch (diluted in water) and stir in until sauce thickens. Serve hot with rice and enjoy.

Pinakbet

Ingredients:

¼ pound pork, thinly sliced

1 large talong (eggplant), chopped

1 medium ampalaya (bitter melon), chopped

¼ pound kalabasa (squash), cubed

3 pieces of sliced tomato

1' piece onion, sliced

1 tablespoon ginger, crushed

3 cloves garlic, crushed

6 to 8 pieces of okra

1 bunch sitaw (string beans), cut in 3 inches length

4 tablespoons patis

3 tablespoons cooking oil

salt & pepper to taste

Cooking Directions:

1. In a large skillet or wok, heat oil and sauté garlic, ginger, onion and tomato. Add the pork and cook to a light brown, about 5 to 8 minutes. Add patis and cook for 2 minutes. Add water. Bring to a boil. Simmer until pork is tender, about 10 to 15 minutes. Add the kalabasa and cook until soft, about 5 to 7 minutes. Add the remaining vegetables, mix and simmer until vegetables are cooked. Serve hot with steamed rice. Enjoy!

Pansit Bihon

Ingredients:

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

¼ cabbage, sliced into strips

8oz pack pancit bihon noodles

1 onion, peeled and sliced

1/3 cups scallions, cut into pieces

1 cooked chicken breast, shredded

1 carrot, sliced into strips

1 cup baguio bean (green beans), sliced into strips

¾ cup diced celery

2 tablespoons of cooking oil

3 tablespoons soy sauce

3 cloves of garlic, crushed and minced

add salt for taste

5 pieces of calamansi or lemon, sliced

salt & pepper to taste

Cooking Directions:

1. In a large bowl, soak the noodles in water to soften. 10 minutes.

2. In a large skillet or wok, heat oil and sauté onions and garlic. When you smell the garlic add chicken and vegetables and set aside. In the same skillet add the chicken broth then mix in your softened noodles. Add soy sauce. Cook until noodles are soft, about 5 minutes then add the sauteed chicken & veggies. Salt and pepper to taste.

3. Serve in a bowl and top with calamansi or a lemon squeeze.

SINIGANG NA PORK LIEMPO

Ingredients 

3/4 kilo Pork, cut into chunks 

3 tomatoes, sliced 

2 onions, diced 

5 cloves of garlic, minced 

100 grams Kangkong (river spinach) 100 

grams String beans 

2 pieces horse radishes, sliced 

3 pieces gabi (taro), pealed 

2 pieces sili pag sigang (green finger pepper) 

200 grams sampalok (tamarind) 

3 tablespoons of patis (fish sauce) 

1 liter of rice wash or water 

Instructions 

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes. Serve piping hot.

CHOPSUEY

Ingredients

¼ lb shrimp

½ lb boneless chicken

1 doz quaile eggs (boiled)

1 tsp garlic

2 tsp cornstarch

1 tbsp oyster sauce

½ piece cabbage, quartered

1 cup green bell pepper,sliced

1 cup red bell pepper, sliced

1 small cauliflower, cut into small pieces

1 ½ cup snow peas

1 cup carrots, sliced

1 cup onion, diced

1 cup chicken liver, sliced

Shrimp juice (derived by crushing the head of the shrimp)

2 cup water

salt and pepper

Cooking Procedure

1. Saute the garlic and onion

2. Add the boneless chicken and saute for 2 minutes

3. Put-in the chicken liver and let cook for 3 minutes more

4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.

5. Add the shrimp then sprinkle some salt and pepper.

6. Add the oyster sauce and simmer for 2 minutes.

7. Put-in the cauliflower and cabbage then mix well

8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked

9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well. Add pre-boiled quaile eggs

10. Serve hot. Share and Enjoy!

BULALO

Ingredients:

2 lbs marrow bones cut to expose marrow

1 lb beef shank with meat

1 onion quartered

3 cloves of garlic

1 tsp black peppercorns

2 Tbs patis (fish sauce)

salt to taste

2 cobs of corn cut into 1.5″ segments

1 pechay or cabbage

potatoes

Procedures:

In a large pot with water, place the beef shanks, the marrow bones, onion, garlic, salt and peppercorns and bring to a boil. Remove scums that rise above the soup.

Add the corn and potatoes. Simmer for a few minutes.

Add pechay or cabbage shortly before serving.

Serve hot!!

LUMPIANG SHANGHAI

Ingredients :

1 lb. ground pork

1 cup chopped shrimps

1/4 cup finely chopped onions

1/2 cup finely chopped carrots

2 whole eggs

3 tbsp. soy sauce

3 dashes of sesame oil

salt and pepper, to taste

lumpia wrapper

vegetable oil, for frying

Cooking Procedures :

In a bowl, combine all ingredients. Mix until well blended.

Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

PAKSIW NA ISDA

Ingredients

800g any type fish (works well with milkfish), if large fish is used cut into 1.5 inch thick pieces

1/2 thumb sized ginger, thinly sliced

6 cloves garlic, pounded

3/4 cup vinegar

1 cup water

1 large onion, sliced

2 eggplants, sliced

5 pcs green finger chillies

4 pcs bay leaves

1/2 tbsp whole peppercorns

salt

Method

1. In a pot mix together vinegar, water, salt, garlic, ginger and peppercorn. Bring to a boil.

2. While boiling add fish, eggplant, finger chillies, bay leaves and onion. Cover pot then put heat in medium then simmer for 15 minutes.

3. Serve with hot rice.

CRISPY PATA 

Ingredients:

1 Pata

1 stalk celery

1 pc onion

peppercorn

3pcs star anis

5 bay leaf

1 inch ginger

5 cloves garlic

1 tablespoon of salt

Enough oil for deep frying

Enough water for boiling

Procedure:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

Make four to five inch cuts on the sides of the pata.

On a pressure cooker, place the pata in water with salt, peppercorn, star anis,bayleaf, ginger, garlic, celery and onion. Cook for 20 minutes or until tender.

Remove the pata from the pot and drain. Refrigerate for a few hours.

In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

For Dip Sauce:

In a bowl, mix the following:

3/4 cup of vinegar

1/4 cup soy sauce

2 cloves of crushed garlic

1 head of diced onion

1 hot pepper or chili

1 tsp sugar

Salt and pepper to taste.

~ please bear with me, more home-style recipe coming soon ~