Pinoy Recipes For You

Ube Ice Cream Recipe

2010-01-21T16:32:00.001-08:00

Ingredients:
4 cups milk
2 cups sugar
2 cups boiled ube, mashed and strained

How To Prepare:
Scald milk and sugar, then gradually add ube. Mix thoroughly, cool, then freeze.

Pinipig Ice Cream Recipe

2010-01-21T16:31:00.003-08:00

Ingredients:
1 cup pinipig (green variety from Pampanga)
8 cups evaporated milk
2 egg yolks
2 cups sugar

How to Prepare:
Scald milk and stir in the beaten yolks and sugar. Add pinipig and cool the mixture. Pour into scalded can for freezing.

Melon Balls Recipe

2010-01-21T16:31:00.001-08:00

How to Prepare:
Scoop out melon meat with vegetable scooper, forming it into balls. Use at least three different kinds: honeydew, watermelon, musk melon to obtain different colors. Add sugar to taste and freeze in freezing compartment of your refrigerator.

Mango Ice Cream Recipe

2010-01-21T16:30:00.001-08:00

What You Need:
1 large ripe mango
3 yolks of eggs
1/2 cup sugar
1 pint milk
1 egg white
1/2 teaspoon vanilla

How To Prepare:
Scald the milk and pour over the beaten egg yolks and white mixed with the sugar. Return to the fire, stirring constantly for ten minutes, taking care that the custard does not boil. Peel the mango, scrape or cut in small pieces and when custard is cold, mix it with the mango. Flavor with vanilla and freeze.

Spiced Eggs Recipe

2010-01-21T16:29:00.000-08:00

How to Cook:
Boil chicken or duck eggs in an enamel container, if possibe, stirring while cooking. Cool in running water and remove the shells. Drop in boiling spiced syrup. Simmer 5 minutes and bottle. Sterilize (25 minutes).
The spiced syrup is prepared as follows:
Boil together for about 10 minutes
1 cup vinegar
1/2 to 3/4 cup sugar (second class)
1 tsp. all-spices (in a loose cloth bag)
1 tsp. salt

Note: The longer the eggs stayed in spiced syrup (bottled), the better.

Sinkamas Relish Recipe

2010-01-21T16:28:00.001-08:00

Ingredients:
6 large sinkamas
1/4 cup small onions (sibuyas tagalog)
3 cloves garlic
1 inch piece ginger
1 large sweet green pepper
1 large sweet red pepper
2 small red hot peppers

How to Prepare:
Peel sinkamas and cut into finger-size pieces. Soak overnight in strong salt solution with a pinch of alum.
Wash sinkamas and drain. Peel small onions and garlic. Leave onions whole, slice cloves into two, lengthwise. Peel ginger and slice into thin strips. Cut sweet peppers into two, remove seeds and slice into strips about 1/2 inch in width. Leave hot peppers whole.
Arrange in clean glass jars.
Prepare a solution of 3 parts vinegar to 1 part sugar with salt to taste. Boil in non-aluminum container and pour hot over sinkamas mixture. Seal jars tightly.

Papaya Recipe

2010-01-21T16:27:00.003-08:00

How To Prepare:
Grate green papaya and for every 8 cups of grated papaya add 1 cup coarse salt. Work with the hands and express the juice. (Wrap papaya by handfuls in a cheese cloth to express the juice better). Soak in plain vinegar overnight. The next day express most of the vinegar from papaya.

For every 8 cups of the papaya add the following:
one head garlice
20 or more native onions, sliced into thin pieces
2 red sweet pepper
2 green peppers sliced
1/2 cup sliced ginger

Mix all ingredients together and pack loosely in clean jars.

Make a syrup out of vinegar, sugar and salt:
1. For a sour pickle --- 1 cup vinegar to 1/2 cup sugar, 1 tsp. salt

2. For a sweet sour pickle --- 1 cup vinegar to 2/3 cup sugar, 1 tsp. salt

3. For a sweet pickle --- 1 cup vinegar to 3/4 cup sugar, 1 tsp. salt

Boil the syrup once or just long enough to melt the sugar and salt. Cool a little and pour into bottles of prepared vegetables. Remove air bubbles. Seal tightly.

Kangkong Atsara Recipe

2010-01-21T16:27:00.001-08:00

Ingredients:
3 cups kangkong leaves and tender stems washed and cut into 2" to 3" length
1 small piece ginger, cut into strips
1 small onion, sliced
2 tsps. salt
Pepper
2 tbsps. sugar
1/2 cup native vinegar diluted with equal amount of water

How to Cook:
Mix vinegar, salt, pepper, sugar, ginger and onion in a saucepan and let boil. Do not stir. Drop the kangkon stems into mixture cover and boil for 5 minutes; then add the leaves. Cover and boil 3 more minutes, cool.

Green Tomato Recipe

2010-01-21T16:26:00.001-08:00

How to Prepare:
Select green, firm tomatoes. Cut into halves crosswise. Remove the seeds. Arrange tomatoes in glass, earthenware, enamel or porcelain containers. Pour enough brine solution (2 cups water and one cup salt) to cover tomatoes. Place weights over tomatoes(small clean stones or broken pieces of plates will serve the purpose) to prevemt them from floating. Let stand for two weeks, wipe mold as it appears on top (with a wet-cloth) daily, to prevent spoilage.
After two weeks wash the tomatoes in several changes of water. Pack in preserving jars.

Mix:
1 cup native vinegar (at least 4% acidity) and
1 cup sugar

How to Cook:
Boil together and strain through a piece of cloth. Pour over tomatoes. Exhaust in boiling water until the temperature inside the jar is 70 degrees Celsius. Seal completely.

Gulay na Papaya Recipe

2010-01-21T16:25:00.001-08:00

Ingredients:
1 medium-sized green papaya,
2 tbsps. shortening
1/4 cup shrimps, shelled
2 cloves garlic, pounded
1/2 cup pork, sliced thinly
1 cup shrimp juice
1/2 cup sliced tomatoes
1/4 cup sliced onion
Salt to taste

How to Cook:
Cut the green papaya lengthwise into several pieces, then cut crosswise into thin pieces about 1/3 inch. Heat the shortening and fry the pounded garlic until brown. Add the onion, tomato, pork, shrimps. When shrims are cooked, add shrimp juice, stir and bring to boil. Add papaya and continue cooking until papaya is crisp tender. Season to taste.

Guinataang Hipon Recipe

2010-01-21T16:24:00.000-08:00

Ingredients:
1 cup live shrimps
1 coconut
1/2 cup sili leaves
Salt and pepper to taste

How to Cook:
Extract coconut milk, using 1 cup water. Trim heads of shrimps and wash well.
Boil coconut cream. Add shrimp and seasoning and simmer in 2 minutes. Add sili leaves and remove from heat. Serve hot.

Guinataan Talong Recipe

2010-01-21T16:23:00.001-08:00

Ingredients:
4 young eggplants
1 onion
1 tbsp. vinegar
1 coconut
Salt and pepper to taste

How to Cook:
Roast eggplants in oven or over charcoal heat. Peel and chop fine. Peel onions and slice crosswise very fine.
To grated coconut, add vinegar. Mash well and extract cream.
Mix and blend well the eggplant and onion. Season to taste with salt and pepper. Add coconut cream.

Fritada Recipe

2010-01-21T16:22:00.004-08:00

Ingredients:
1/2 kilo pork cut into regular pieces
1/4 kilo ox liver, cut into regular pieces and sliced thin
1 large green pepper cut into strips
6 medium-sized potatoes, quartered
Garlic
Onion
Tomatoes
Soy sauce and vinegar to taste
Salt to taste

How to Cook:
Season pork with vinegar, salt and garlic. Cook until tender and sauce thick. Set aside. Soak liver slices in toyo. Saute in the order given the garlic, onions, and tomatoes. Add the green pepper, the potatoes. Mix thoroughly with a spoon, cover pan, and simmer over low heat until potatoes are tender. Add pork, salt, vinegar and toyo and enough stock to cover meat. Simmer in 3 minutes. Add the liver slices, increase heat slightly. When gravy thickens, remove at once and serve.

Fritada Recipe

2010-01-21T16:22:00.002-08:00

Fried Shrimp Recipe

2010-01-21T16:22:00.000-08:00

Ingredients:
12 large shrimps
1/2 cup water
Salt to taste
Cooking oil for frying

How to Cook:
Place shrimps in deep pan with water and salt to taste and cook covered until shrimps turn pinj and water evaporates. Add cooking oil, about 2 tbsps., and stir shrimps to cook them evenly. Serve with fresh sliced tomatoes and onions seasoned with vinegar and salt.

Fried Chicken Recipe

2010-01-21T16:21:00.002-08:00

Ingredients:
1 frying chicken, cut into serving pieces
1 tsp. chopped garlic
2 tbsps. vinegar
1 tbsp. soy sauce
Salt and pepper to taste
Fat for frying

How to Cook:
Wash well and drain chicken pieces. Mix chopped garlic, vinegar, soy sauce and salt and pepper to taste. Marinate chicken in mixture and allow to stand an hour. Drain chicken pieces and fry in deep hot fat over moderate heat until golden brown and tender. Serve hot.

Fish with Mostaza Recipe

2010-01-21T16:21:00.000-08:00

Ingredients:
2 cups fillet of apahap or any white-meat fish
1 cup fresh mostaza leaves cut into two
1/2 cup water
3 tbsps. cooking oil
2 tbsps. tausi
1/4 cup green onions, young and white bulbs
2 tbsp. cooking oil

How to cook:
Heat the oil, saute the fish them add the mostaza leaves, onions and tausi. Add water. Cover and cook over low heat until vegetables are crip-tender. Serve hot.

Fish Sarciado Recipe

2010-01-21T16:19:00.000-08:00

Ingredients:
1 kilo fish, apahap, bakoko or lapu-lapu
Salt and pepper to taste
Cooking oil for frying
3 cloves garlic, chopped
3 tbsps. cooking oil
1/2 cup finely chopped onions
1-1/2 cup finely chopped ripe tomatoes
2 tbsps. green onions, cut fine

How To Cook:
Clean fish and rub with salt and pepper. Set aside an hour, then drain well.
Heat oil (sufficient to cover fish) in frying pan. Fry fish whole over medium heat until it is a light brown, not overcooked. Place on serving platter.
Sauté garlic in 3 tbsps. cooking oil until light brown. Add onions and cook only until transparent. Add tomatoes and continue cooking over low heat, covered, stirring occasionally until the mixture is the consistency of ketchup. Season to taste with salt and pepper. Remove from heat and pour over fish. Garnish with green onions.

Fish Fritters Recipe

2010-01-21T16:18:00.001-08:00

Ingredients:
1 cup dilis (fresh)
1/4 cup green onion
2 eggs well beaten
6 tbsps. cornstarch
Salt and pepper to taste
Oil for frying

How to Cook:
Wash dilis and remove the bones. Season with salt and pepper. Beat the eggs. Add the cornstarch and blend until a smooth paste is obtained. Add the fisg and mix well, then add the green onion cut into rings. Drop in hot oil by spooful. Cook until brown and crisp.

Fish Cutlets Recipe

2010-01-21T16:17:00.001-08:00

Ingredients:
1 small lavahita
1 cup bread crumbs (biscocho)
Salt and pepper
2 calamansi

How To Cook:
Clean the fish and remove the skin. Make six individual fillets free from bones. Rub with calamansi juice, salt and pepper. Dip in beaten eggs then roll in bread crumbs. Fry over slow fire until fish is cooked crisp outside.

Fish Curry and Rice Recipe

2010-01-21T16:16:00.002-08:00

Ingredients:
1 medium-sized fish
1 tsp. flour
1 tsp. curry powder
1 tsp. lemon juice
2 tbsps. butter
1 tbsp. minced onion
1/4 cup coconut milk
1-1/4 cups water
1 tsp. salt
Pinch of black pepper

How To Cook:
Cook the fish for 5 minutes in 1/2 cup of water, 1/2 teaspoon of salt, and a pinch of pepper. Drain and lay aside. Fry the onion in butter and add the water in which was dissolved 1 tsp. of flour. Boil 2 minutes. Add the curry powder, lemon juice, salt, and fish; boil in 10 minutes, until the gravy thickens. Add the coconut milk to which was added 1/4 cup of water and continue boiling in 3 minutes. Lay the fish on a platter, pour the gravy over it and arrange mounds of boiled rice on either side.
(Use either bakoko, apahap, lapu-lapu, or mayamaya.)

Fish Balls with Petsay Recipe

2010-01-21T16:16:00.000-08:00

Ingredients:
2 cups milk fish (Bangus)
3 tablespoonfuls chopped onion
4 tablespoofuls cornstarch
Green onions for garnish
1 egg beaten
Salt and pepper to taste
2 tablespoonfuls patis
2 cups petsay cut into one inch slices

How To Cook:
Remove the scales and all internal organs of the fish. Beat it lightly with blade of the bolo to loosen the bones. Cut it open from the back and wash well. Then scrape off the flesh, being careful not to include the small bones. Put the fish meat in a mixing bowl.
Prepare the fish stock by cooking the head, the big bone, and the skin in a sauce-pan, in 3 cups of water. Strain.
Add the chopped onion to the fish meat in the bowl. To the mixture, add the salt and pepper, egg, cornstarch and form into balls. Drop one by one into the bohling fish stock. When done, add the green onions cut into small rings, and the petsay. Cook two minutes longer. Season to taste with patis. Serve hot.

Estofado Recipe

2010-01-21T16:15:00.001-08:00

Ingredients:
1 kilo boneless beef
1 tbsp floor
Salt and pepper to taste
Cooking oil
2 cloves garlic, pounded
1 bay leaf (laurel)
6 small onions
2 cups Baguio beans, whole or but into convenient lengths
2 small carrots or yellow camotes, peeled and quartered
1 cup chopped tomatoes
2 onions, chopped fine
1/2 cup vinegar

How To Cook:
Rub beef with flour. Season to taste with salt and pepper. Fry in cooking oil until brown and set aside. In the remaining oil, fry garlic until brown, add onions and tomatoes. Cover and allow to simmer about 5 minutes.
Place meat in a kettle, cover with tomato mixture, vinegar and water to cover, salt and pepper to taste, and bay leaf. Bring to a boil and allow to simmer, covered, until meat is tender. Add 6 peeled whole onions, beans and carrots or camotes.
When vegetables are cooked remove from kettle. Remove beef and place in a serving platter and surround with vegetables.
Simmer down sauce to desired quantity and thicken with flour.

Escabecheng Apahap Recipe

2010-01-21T16:14:00.002-08:00

Ingredients:
1 apahap
4 pieces tokua
1 onion, sliced
2 heads garlic
1 cup water
1 cup vinegar
1/2 cup sugar
1 red pepper
1 tbsp. sifted flour
A few mushrooms and slices of ginger
Salt

How To Cook:
Clean apahap. Slit the fish. Rua with salt to taste. Cut the ginger and garlic in diagonal strips. Dice tokua in regular sizes. Mix vinegar, sugar and salt until agreeable sweet-sour taste is obtained. Cut pepper in quarters.
Heat fat in a pan and fry fish and tokua until almost done. Set aside. In the same lard used, saute onion, ginger and garlic. Add the vinegar mixture. When mixture boils add fried fish, tokua, mushrooms and pepper. Cover for five minutes. When almost done, add flour which has been mixed with a cup of water. Stir gently until thick.

Escabeche with Papaya Recipe

2010-01-21T16:14:00.000-08:00

Ingredients:
2 cups green papaya, cut in strips
1 medium-sized fish
1 large onion, sliced
1 head garlic, sliced thin
1 tbsp. ginger, sliced into strips
1 sweet red pepper, cut in strips
1 hot pepper, cut in strips
4 tbsps. vinegar
1-1/2 cups water
3 tbsps. lard
4 tbsps. sugar
2 tsps. salt
Fat for frying fish

How To Cook:
Clean fish and sprinkle with salt. Let stand about 15 minutes, and drain well. Fry in hot fat until brown and set aside. Saute garlic ginger, onion and papaya until papaya is half cooked. Add salt and hot pepper and the mixture of vinegar, water, sugar, toyo, and flour or starch. Cook until liquid thickens and the papaya becomes tender. Place fried fish on a platter and pour over it the gravy mixture. Garnish with sliced red-sweet pepper.

Escabeche - Macao Style Recipe

2010-01-21T16:13:00.000-08:00

Ingredients:
1 medium -sized fish (either lapu-lapu, pampano, apahap, or talakitok)
1 large onion
1 large red sweet pepper, cut into long, narrow pieces
2 sections garlic, cut into small pieces
2 tablespoons flour
2 cups water
4 tablespoons vinegar
4 tablespoons sugar
3 tablespoons toyo sauce
2 fair-sized potatoes, cut in very narrow strips 1-1/2 inches long
Salt

How to Cook:
clean the fish, sprinkle with 1 teaspoon salt. Let stand 10 minutes. Drain and dry. Fry in lard until brown and set aside.
Fry the garlic, onion, and sweet pepper in lard.
Make a medium thick gravy from a mixture of water, vinegar, sugar, toyo, salt and flour; add fried garlic, onion, sweet pepper, and fish; boil 5 minutes.
Place the fish on a platter, pour the gravy over it, and garnish witg the potatoes (fried crisp in deep fat).

Dinuguan Manok Recipe, Bicol Way

2010-01-21T16:12:00.000-08:00

How To Cook:

To the ingredients of Dinuguan Manok -2, add 1/2 to 3/4 cup pure coconut milk. Add to cooked dinuguan and continue simmering, stirring continuously, about 5 minutes.

Dinuguan Manok -2 Recipe

2010-01-21T16:11:00.000-08:00

Ingredients:
1 cup chicken meat and clean internal organs, finely chopped.
1/2 cup chicken blood in 1 cup water
2 teaspoons crushed garlic
1/2 cup sliced onion
1/4 cup strong vinegar
2 teaspoons coarse salt
1 tbsp. lard or oil
1/2 laurel leaf (about 1/2 inch square)
A few oregano leaves (1 teaspoon packed)
1/4 teaspoon crushed peppercorns
2 or 3 green hot peppers

How To Cook:
Saute the crushed garlic in lard or oil until golden brown. Add onion and then the chicken. Stir to blend.
Add vinegar, salt, pepper, laurel and oregano. Bring to a boil without stirring then simmer covered. When chicken is tender, add the chicken blood in water and continue cooking stirring mixture. Add hot peppers and bring to a boil.
Adjust seasoning to your taste.

Dinuguan Manok -1 Recipe

2010-01-21T16:10:00.001-08:00

Ingredients:
1/2 cup sliced tomato
1 cup chicken meat and clean internal organs (finely chopped)
1/2 cup sliced onions
Vinegar to taste (about 1/4 cup)
1 head garlic, chopped fine
1/2 cup chicken blood in 1 cup water
1/2 laurel leaf
Salt and pepper to taste
A few oregano leaves

How To Cook:
Saute garlic: add onions and tomatoes. Add finely chopped chicken meat and internal organs and stir. Cover and continue cooking five more minutes. Add vinegar, salt, pepper, laurel and oregano and simmer until meat is tender. Add chicken blood dilluted witg a cup of water. Continue stirring and cooking for 10 minutes. (If blood has coagulated, mash well with banana leaves before adding. To avoid coagulation, have lemon juice or vinegar on saucer where blood pours from the chicken).

Dinengdeng Recipe

2010-01-21T16:09:00.001-08:00

Ingredients:
3 small chayotes
1 cup squash or chayote leaves (tender tops)
1 cup sitao, cut into 2-inch lengths
1 cup malungay leaves
1 bangus or dalag
2 large tomatoes, cut into quarters
1 cup water
1 tbsp. bagoong alamango

How to Cook:
Broil the fish with scales on and cut into 2 pieces. Peel chayotes and cut into 2-inches by 2-inches squares or pieces, cut sitao and squash or chayote tender tops into 2 inch lengths and wash all vegetable well. Place clean vegetables and fish in an earthenware pot or saucepan. Add bagoong to taste and water. Cover and simmer about 15 minutes, stirring once in a while, until the chayote is tender and the leafy vegetables jus wilted but crisp and green.

Iced Melon Recipe

2010-01-20T16:50:00.001-08:00

How to Prepare:
Use one half cup grated melon to a cup of water and one fourth cup syrup. Add milk and ice cubes before serving if desired.

Iced Buko Recipe

2010-01-20T16:49:00.002-08:00

What You Need:
5 young coconuts
Sugar to taste

How to Prepare:
Remove water from young coconuts and set aside. Scrape off coconut meat from shell, using spoon or macapuno scpaper. Add meat to coconut water and add sugar to taste. Chill.

Guyabano Chiller

2010-01-20T16:49:00.000-08:00

What you need:
1 fully ripe guyabano
1 cup sugar
1/2 cup calamansi juice
3 quarts water

How to Prepare:
Peel the guyabano and mash the soft pulp in one quart of water. Strain the pulp and seed and add the remaining water to the strained juice. Add calamansi juice to the mixture and sweeten to taste. Serve with ice cubes.

Gulaman in Coconut Milk Recipe

2010-01-20T16:48:00.003-08:00

How to prepare:
Boil agar-agar (gulaman) in enough water after washing off all particles of dust. Strain well when gulaman has dissolvee in boiling water and set aside to cool and set.
Pass gulaman chunks througg papaya grater or chop into small cubes. Serve in glasses filled with iced coconut milk with sugar to taste.

Duhat Juice Recipe

2010-01-20T16:48:00.001-08:00

How to prepare:
To one cup dugat from which seeds have been removed add one cup water and strain through cheesecloth. Add one fourth cup syrup to one fourth cup of duhat juice and two ice cubes.
To make syrup boil 1 cup sugar to 1 cup water.

Coconut Milk and Pinipig Recipe

2010-01-20T16:47:00.000-08:00

Ingredients:
1 cup pinipig
5 cups coconut milk extracted from 2 coconuts
Sugar to taste
Cooking oil

How to prepare:
Add sugar to the coconut milk. Chill. Toast pinipig in oil. Serve in cups with sweetened coconut milk.

Chicken-Pork Loaf Recipe

2010-01-20T16:46:00.000-08:00

Ingredients:
Meat of Whole chicken
1/2 kilo pork (with fat)
1 Chorizo de Bilbao or slices of Chinese ham
1 onion
4 large ripe tomatoes (seeds removed) or 1 can tomato sauce
1 cup bread crumbs
4 eggs
Salt to taste
1/2 tsp. ground pepper
1/2 cup milk (preferably fresh)
1 small package raisins
1 small can sweet peas

How to cook:
Grind the chicken meat and pork with the Chorizo de Bilbao, onion, tomatoes, and bread crumbs. Mix thoroughly the salt, eggs, ground pepper, and milk; then add the rest of the ingredients. Pack a well greased loaf pan or pyrex casserole. Steam or bake in moderate oven until the loaf is firm and dry. Serve whole or sliced.

Clams with Corn Recipe

2010-01-20T16:45:00.001-08:00

Ingredients:
1 cup grated young corn
12 clams
1 cup clam stock
2 tbsps. sliced onions
1/8 tsp. chopped ginger
1 tbsp. lard
Salt

How to Cook:
Saute onions in lard; add clams and ginger. Add young corn and stock. Boil and continue cooking over low heat until corn is tender. Salt to taste.

Chuletas De Puerco Recipe

2010-01-20T16:44:00.003-08:00

Ingredients:
4 pork chops
1 tbsp. calamansi juice
1/2 cup bread crumbs
Salt and pepper to taste
1 egg beaten
Oil for frying

How to cook:
Pound chops thin. Season with calamasi juice, salt and pepper to taste 20 minutes before cooking. Moisten with egg and roll each chop in bread crumbs. Pan fry in little oil in pan over low heat until pork is cooked thoroughly.

Chicken with Sotanghon Recipe

2010-01-20T16:44:00.001-08:00

Ingredients:
1 chicken
1 onion, sliced
2 cloves garlic, crushed
2 tbsps. lard
1 small bunch green onion, mince
Salt and pepper to taste
1 tbsp patis (fish sauce)
1/2 cup diced, dried mushrooms
1/4 kilo sotanghon
Achuete for coloring

How to cook:
Boil the chicken until tender. Set broth aside. Remove all the bones from the boiled chicken and cut meat into pieces.
Saute garlic and onion until brown. Add finely cut chicken and patis. Simmer for a while. Add achuete coloring, chicken broth and let boil. Add sotanghon which has been soaked in water and cut into desired lengths. Add the mushrooms which have been soaked in water. Simmer about 5 minutes. Add pepper and salt to taste and the green onions.

Chicken Tinola Recipe

2010-01-20T16:43:00.003-08:00

Ingredients:
1 chicken, cut into serving pieces
2 cups green papaya, cut into serving pieces
1 inch cube ginger, pounded
1/2 tablespoon fat
2 cloves garlic, crushed
sili leaves
1 onion, sliced
Patis (fish sauce)

How to cook:
Fry the garlic, ginger, onion, then add the chicken. Mix well and when partly done add enough water to cook the chicken until tender. Add the papaya and cook until it is soft but not mushy. Season with patis. Add sili leaves before removing from fire.

Chicken Sinigang Recipe

2010-01-20T16:43:00.001-08:00

Ingredients:
1 (about 1-1/2 lb.) chicken fryer
1 cup 2-inch pieces sitao
1 cup quartered small radishes
1/2 cup sliced tomatoes
2 cups camote tops
1/4 cup sliced onion
2 cups tamarind tops (young leaves) and flowers
1 tablespoon coarse salt
Patis (fish sauce) to taste

How to Cook:
Clean chicken, but to serving pieces, sprinke with salt and set aside.
Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender.
Remove tamarind from mixture, mash and express juice and add to chicken. Discard leaves and flowers.
Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just cris-tender. Correct seasoning by adding patis to taste. Serve hot.

Chicken and Pork (Pipi-an) Recipe

2010-01-20T16:42:00.000-08:00

Ingredients:
1 chicken
1/2 kilo pork
1/8 kilo ham
Salt and pepper

How to Cook:
Cut the meats to desired pieces and simmer till tender. Season and add sauce.

Cauliflower Recipe

2010-01-20T16:41:00.002-08:00

Ingredients:
2 cups cauliflower (seperated into flowerettes)
Salt and Soy Sauce to taste
1/4 cup sliced onion
1 cup, shelled shrimps
1 cup pork, sliced thinly
2 tbsps. flour
1 cup milk
2 tbsp. cooking oil
1 cup meat stock

How to cook:
Saute onions in oil, add sliced pork then the shrimps. Add salt. When cooked, set aside the pork and the shrimps. Blend flour in remaining oil. Add the meat stock and stir in the milk. When thick, add the cauliflower. Season with soy sauce. Add the cooked pork and shrimps, mix thoroughly. Simmer for 2 minutes and remove from heat at once.

Cardillo Recipe

2010-01-20T16:41:00.000-08:00

Ingredients:
1 pound fish
2 tablespoons lard
1/2 cup water
Salt to taste
1 clove garlic, crushed
1/4 cup sliced onion
1/2 cup sliced tomatoes
2 eggs

How to cook:
Clean thd fish, but into serving pieces, salt to taste and fry in lard until golde brown. Remove from pan and fry the garlic in the remaining lard. When golden brown add the onion and tomatoes and salt to taste. When tomato is cooked add the water and simmer from 3-5 minutes. Drop the fried fish into the mixture, remove from heat and add the well beaten eggs. Serve hot.

Batao Recipe

2010-01-20T16:40:00.002-08:00

Ingredients:
1/4 kilo batao
2 cloves garlic (chopped)
1/2 cup sliced onion
3 tbsps. shortening
1/2 cup sliced tomatoes
1 cup pork (cut into small pieces)
1/2 cup shrimps
Salt to taste
2 cups shrimp juice

How to cook:
Wash the batao and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shrimps. Add the shrimp juice, stirring constantly, and bring to a boil. Add batao and boil again until crisp-tender. Season with salt.

Dalag En Salza Amarilla Recipe

2010-01-20T16:40:00.000-08:00

Ingredients:
1 big dalag
Salt and pepper
A small amount of flour
Oil for frying

How to Cook:
Clean dalag and cut into fillets. Sprinkle with salt and pepper. Dust with flour and fry in oil. Set aside.

Sauce

Ingredients:
2 onions
Kinchay
1 tbsp. olive oil
1 cup hot water
Few grains of pepper
1 tsp. curry powder
Flour
Salt

How to cook:
Cut onion into very fine pieces. Cut the kinchay fine. Then fry onion in oil adding kinchay when onion is tender. Remove from oil. Pound the onion and kincqay with the grains of pepper and strain or extract the juice with the hot water. Return in pan and add curry powder, salt to taste and enough flour to thicken.
Simmer and serve hot with dalag.

Curry (Prawns) Recipe

2010-01-20T16:39:00.000-08:00

Ingredients:
2 sliced onions
2 tbsps. butter or margarine
1 tbsp. curry powder
1 hot pepper
1 tbsp, salt
1/2 cup strong prawn broth
1 sliced cucumber
1 kilo shelled and cleaned prawns or shrimps
1/8 tsp. cayenne pepper
1 cup coconut milk
1/4 inch cube ginger
1 calamansi

How to Cook:
Fry the finely sliced onions in the butter until they are slighty brown. Then add the ginger, curry powder, salt and finely cut pepper and the broth. Simmer for 15 minutes.
Add the cucumber, prawns and coconut milk. Season with calamansi juice and cayenne, and cook until the cucumber and prawns are done. Serve with rice.
This dish is liable to be too hot for some palates so 1/4 to 1/2 the pepper may be used with no cayenne pepper and may be 2 teaspoon of curry powder. The prawn broth may be made by boiling the heads and shells of the prawns in a cup of water, stirring often.

Crabs with Sili Leaves Recipe

2010-01-20T16:37:00.001-08:00

Ingredients:
2 small fat crabs
3 small tomatoes, quartered
3 cloves small red onion (sibuyas tagalog)
3/4 cup shredded buko(young coconut)
1 cup thin coconut milk
1 cup pure coconut milk
Salt and pepper to taste
1 cup sili leaves

How to Cook:
Clean crabs very well; detach pinchers. Detach shells and remove all unedible parts. Fill shells with shredded buko and put back in place, tying each to the body, if necessary. Place crabs, pinchers, tomatoes, onion cloves and salt and pepper to taste in a saucepan or pot with the thin coconut milk and simmer until crabs are cooked.
Add pure coconut milk and sili leaves and bring to a boil. Remove from heat and serve hot.

Crabs with Guavas Recipe

2010-01-20T16:36:00.002-08:00

Ingredients:
4 crabs
5 ripe guavas, medium size
1 onion
4 cloves garlic
Cooking oil
2-1/2 cups water
Salt and sugar to taste

How to cook:
Clean the crabs, then cut crosswise into two. Peel the guavas and cut into thin slices. Chop onion and garlic separately.
Saute garlic in about 1 tablespoon of oil until brown. Add onion, then the guavas. Add the crabs. Cover and cook over low heat a a few minutes. Then add the water and bring to a boil. Add salt and sugar to taste. Remove from fire when the crabs are cooked.

Crabs in Coconut Milk Recipe

2010-01-20T16:36:00.000-08:00

Ingredients:
3 fat crabs (alimango)
1 cup chopped buko (young coconut)
1/4 teaspoon salt
1 cup thin coconut milk
1 cup thick coconut milk
1 clove garlic, pounded
2 tbsps. minced onion
Small slice of ginger
2 fresh hot peppers, whole
Salt and pepper to taste

How to Cook:
Clean crabs very well. Dip briefly in boiling water. Open and remove all the fat lining the shells. Mix fat with chopped buko and 1/4 teaspoon salt. Fill shells with the mixture. Wrap each in young banana leaf.
Arrange crabs in saucepan and over them, the shells wrapped in banana leaf. Boil in 1 cup thin coconut milk with salt and pepper to taste and whole peppers. As soon as crabs are cooked, add thick coconut milk and simmer about 5 minutes.

Crabs in Coconut Milk - 2 Recipe

2010-01-20T16:35:00.001-08:00

Ingredients:
6 fresh crabs
2 cups diluted coconut milk
Salt to taste
Pepper
1/4 cup young pepper leaves

How to cook:
Wash the crabs well. Cut into halves. Cook in diluted coconut milk. Add pepper leaves. Season witg salt and pepper.

Corn Soup Recipe

2010-01-20T16:34:00.000-08:00

Ingredients:
1 cup young corn scraped from cob
1 onion (sliced thin)
1/4 cup shrimps (sliced)
1 tbsp. lard
2 cloves garlic, crushed
4 cups shrimp stock
1 cup pepper leaves (siling labuyo)
Dash of pepper
Salt to taste

How to cook:
Saute garlic and onion; add shrimp stock and boil. Add chopped corn, and simmer until the corn is tender. Season with salt and pepper. Add green pepper leaves three minutes before removing from fire. Serve hot.

Chicken Curry Recipe

2009-11-09T21:43:00.000-08:00

Ingredients:

1 kilo chicken breast, cut into serving pieces

2 finely chopped onions

3 big onions, sliced thickly

3 cloves garlic, chopped finely

4 green long chillies

1 tbs curry powder

2 cups coconut milk (second squeeze)

1/2 cup first squeezed coconut milk

note: if using instant coc milk powder, add 2 cups of water into 100g. of coco powder.

salt & pepper

wansoy or coriander

How to Cook:

Sautee garlic and onions until slightly brown and tender. Add chicken and cook until brown. Add curry powder, stir and pour 2 cups of coco milk. Boil until chicken is cooked and sauce has evaporated. When sauce is almost gone, pour in first squeezed coco milk. Simmer until sauced has thickened. (If using coco powder, dissolve 100g coco powder in 2 cups of water and boil chicken with it.) Add chillies. Stir and simmer for few more minutes. Season and sprinkle wansoy or coriander then take out from pan and serve hot with rice.

Camaron Rebosado

2009-10-14T21:40:00.000-07:00

Ingredients:

1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked)
Pinch of salt & pepper
2 teaspoons calamasi juice Batter
2 whole eggs (slightly beaten)
1½ cup cold water
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoons salt
oil Sweet & Sour Sauce
2 cups pineapple juice
2 teaspoon sugar
3 tablespoons banana catsup
2 teaspoons hot sauce
¼ teaspoon salt
3 teaspoons cornstarch diluted in 1 tablespoon of water

How To cook:

Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying.
Marinate shrimps in salt & pepper and calamansi.
In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well.
In a deep fryer, heat oil.
Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy.
In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt.
Bring to a boil and add cornstarch mixture, thicken.
Serve shrimp with sweet & sour sauce.

Calamares Rellenados Recipe

2009-10-14T21:38:00.003-07:00

Removes head, tentacles and ink bags of several medium sized squid or calamares. Clean and season the cavity with a little salt.

Stuff the cavities with the following.

Calamares Rellenados Recipe

Ingredients:

½ cup boiled shrimps chopped fine

½ cup chicken and pork meat,chopped fine

1 small onion,minced

½ cup soft crumbs soaked in milk

1 or 2 eggs

salt and pepper to taste

How To Cook:

Mix ingredients in the order given and stuff squids' cavities well up to neck. Replace heads and sew in place. Place squids in a shallow pan, cover with a mixture of 2 cups water, 2 tablespoons vinegar, 1 tablespoon toyo sauce, 4 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes. Salt to taste. Simmer gently until calamares are cooked and liquid reduced to almost half. Remove stuffed squids and serve with sauce strained over them.

Calamares Rellenados Recipe

2009-10-14T21:38:00.001-07:00

Removes head, tentacles and ink bags of several medium sized squid or calamares. Clean and season the cavity with a little salt.

Stuff the cavities with the following.

Calamares Rellenados Recipe

Ingredients:

½ cup boiled shrimps chopped fine

½ cup chicken and pork meat,chopped fine

1 small onion,minced

½ cup soft crumbs soaked in milk

1 or 2 eggs

salt and pepper to taste

How To Cook:

Cabbage Guisado

2009-10-14T21:35:00.000-07:00

1 small cabbage, sliced fine

3 cloves garlic,chopped

½ cup sliced onion

½ cup sliced tomatoes

½ cup pork,sliced

½ cups shelled shrimps

1 cup shrimp juice

2 tbsps. Shortening

salt to taste

Wash cabbage well and drain.Saute in shortening the garlic, onion,pork,and tomatoes.Add shrimps then shrimp juice. Stir until it boils.Add the sliced cabbage and season to taste, Cook until cabbageis crisp tender.

Inihaw na Bangus Recipe (Grilled Stuffed Milkfish)

2009-10-14T00:04:00.000-07:00

Ingredients:

1 Whole bangus (about 2 lbs)
2 sl Lemon
1 1/2 ts Salt
1/8 ts Pepper
1/2 c Tomatoes, chopped
1/4 c Onions, chopped
2 Green onions, choppe

How To Cook:

1. With sharp knife, cut along back of the fish and remove the backbo Rub fish inside and out with lemon slices, sprinkle with salt and pepp 2. Mix tomatoes, onions and green onions. Stuff fish with the mixtur through its back opening. Wrap in foil and grill over live coals unti done. (about 15 minutes on each side). 3. Serve with lemon wedges or with a lemon juice and patis (fish sauc dip. Preparation and cooking time: 45 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

Fish Croquettes

2009-10-13T23:56:00.000-07:00

Ingredients:

1 cup white sauce
½ cup bread crumbs
2 cups minced white fish
Shape and fry as other croquettes

How To Cook:

Veal, oyster, lamb, lobster, rice, potatoes and peas can all be made into croquettes using sauce to make the proper consistency Croquettes can be baked in oven Meat croquettes are pretty shaped as pears with macaroni stem on top

Daing na Bangus Recipe

2009-10-13T23:49:00.000-07:00

Ingredients:
1 lb milkfish, cleaned
1/2 cup rice vinegar
5 cloves of garlic, minced
1 medium-sized onion, minced
1/2 tbsp pepper corns and salt
1 cup vegetable oil for frying

How to Cook:

1. Scale off and clean milkfish by removing gills and innards.
With a knife, slice open the milkfish from
its back, from head to tail. Dash with salt.

2. In a square pan or container at least 2 inches deep,
prepare marinate: 1/2 cup rice vinegar,
minced garlic, onion, salt, and pepper corns.
Put in cleaned, sliced milkfish. If possible,
marinate overnight and place in the refrigerator.

3. In a deep frying pan, put in a cup of vegetable oil.
Fry marinated milkfish and cook until
golden brown.

4. Serve immediately with boiled rice,
sliced tomatoes, green mangoes
and vegetable dish.

Pastillas de Ube

2009-10-13T23:39:00.000-07:00

Ingredients:

1-115 g. (4.06 oz.) pouch of powdered ube
1-1/2 c. of full cream milk
3/4 c. of sweetened condensed milk
1/2 c. of granulated white sugar
additional granulated white sugar for coating
8-10 pieces of 6 x 6 cellophane paper and/or small paper cups

How To Prepare:

Put the first four ingredients in a thick-bottomed sauce pan. Cook over medium heat, stirring. DO NOT leave the mixture unattended because it scorches fast. Cook until the mixture is thick and coats the spatula. It took less than ten minutes in my case. Transfer the mixture into a dry clean bowl and allow to cool.

Make sure that the mixture has cooled completely before rolling in sugar; otherwise, the sugar will melt and you will have wet icky pastillas.

When the mixture is cool, form into balls about an inch in diameter or into logs about 1/2 inch in diameter and three inches in length. Roll the balls or logs in sugar. Place the balls in the paper cups; wrap the logs with the cellophane paper.

To store, place in air tight containers and keep in the fridge.

Pastilla de Pili Recipe

2009-10-13T23:37:00.000-07:00

Ingredients:

1    can condensed milk
1    tablespoon corn syrup
1    cup ground nuts (pili or peanuts)
1    teaspoon flavoring

How to make Pastillas De Pili

Combine all ingredients and cook until paste-like in consistency.
Transfer unto buttered board and roll out 1/2 inch thick.
Cut into pieces and roll in wax paper.
Wrap in waxed paper.
Yield: 2 dozens.

Pastillas de Mani Recipe

2009-10-13T23:34:00.000-07:00

Ingredients:
1    can condensed milk
1    tablespoon corn syrup
1    cup ground nuts (pili or peanuts)
1    teaspoon flavoring

How to make Pastillas De Mani

Combine all ingredients and cook until paste-like in consistency.
Transfer unto buttered board and roll out 1/2 inch thick.
Cut into pieces and roll in wax paper.
Wrap in waxed paper.
Yield: 2 dozens.

Pastillas de Leche

2009-10-13T23:32:00.000-07:00

Ingredients

* 1 1/2 cups fresh milk
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas

How To Prepare:

1. Boil milk and sugar into a paste.

2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).

Cabbage and Celery

2009-10-13T23:30:00.000-07:00

Ingredients:

2 c. boiling water
3 chicken bouillon cubes
3 c. shredded cabbage
1 1/2 c. sliced celery
1 sm. onion, thinly sliced
3 strips lemon peel
Salt, if needed
Freshly ground black pepper to taste
1 1/2 tsp. celery or caraway seed

How to Cook:

Dissolve bouillon cubes in boiling water and add remaining ingredients, except celery or caraway seed. Simmer just until cabbage is tender - about 12 to 15 minutes. Drain, remove lemon peel and add seed. Makes 4 servings, at 30 calories each.

Burong Mustaza with egg Recipe

2009-10-13T23:28:00.000-07:00

Ingredients:
1     cup sliced burong mustasa
1     medium size onion
3     eggs
3     cloves garlic, crushed
2     medium size tomatoes
     Salt to taste

How to make burong mustasa with egg

Sauté garlic, onion and tomatoes.
Add sliced burong mustasa, well beaten eggs and salt.
As soon as the eggs are done, remove from the fire and serve.

Burong Isda Recipe

2009-10-13T23:20:00.000-07:00

Ingredients:
* ? kilo milkfish or fresh water carp
(well cleaned and scaled)
* 2 cups cold rice, not burnt
* 100 grams garlic (crushed)
* 100 grams ginger (minced)
* 100 grams red onion (chopped)
* 6 lime wedges
* Pinch of salt and pepper
* ? cup patis (fish sauce)
* ? cup white vinegar
* ? cup water

How to Prepare:
1. In a bowl, mix all ingredients by hand, mashing everything well.
2. Pour into a big mouthed bottle.
3. Stick fishes into the bottle.
4. Seal the bottle well and keep for 1-2 weeks
5. After 2 weeks the fish should be ready.

Bulanglang na Bangus Recipe

2009-10-13T23:17:00.001-07:00

Ingredients
- 1 bangus (about 1 lb.) broiled whole
- 3 small eggplants, halved
- 1 small ampalaya, quartered
- 1/2 cup 2-inch slices sitao
- 1/2 cup malungay (horse radish leaves) or sitao tops (green bean tops)
- 1/2 cup sliced onion
- 1/2 cup sliced tomatoes
- 1 cup rice washing
- Bagoong to taste

How To Cook:
- Place eggplants, ampalaya, sitao, onion, tomatoes with rice washing and bagoong in clay pot or saucepan.
- Bring to a boil.
- Add fish and malungay or sitao tops.
- Cover and simmer just until vegetables are crisp-tender.

Bulanglang Recipe

2009-10-13T23:16:00.000-07:00

1 Papaya fruit
¼ regular-sized squash (kalabasa)
5 Okra
5 tomatoes (kamatis)
¼ Garlic bulb (bawang)
2 tsp. salt
patani
sigarilyas (in Batangas, it is called as kalamismis I don’t know the en.)
string beans
malunggay leaves
squash flower and leaves

How to cook Bulanglang

Peel off the papaya fruit. Divide it into several cuts. *Tip: before peeling a papaya, slightly cut it first on its vertical lines so you have the marks where to cut it when you already peeled it. Make french-fries-like cuts from each part.
Peel off the squash. Slice it into thin chunks.
Slice the Okra diagonally into 3 parts.
Slice the tomatoes into 4.
Press the garlics.
Separate the patani beans from its skin.
Chop the sigarilyas into several chunks.
Chop the string beans about 2 inches each.
Separate the malunggay leaves from its stem

Bringhe Recipe (Rice With Coconut Milk)

2009-10-13T23:14:00.000-07:00

Ingredients:

2 T chorizo de bilbao fat
2 clv garlic, minced
1 Onions, sliced
1 kg chicken, cut into serving pieces
1 chorizo de bilbao, sliced
Salt to taste
1 t Pepper
2 T patis
3 T Turmeric juice
3 1⁄4 c coconut milk from 1 coconut
1⁄2 c glutinous rice, washed
1 1⁄4 c rice, washed
1 Bay leaf
Banana leaves
2 Red pepper, cut into strips
1 hard-cooked egg, in wedges

Cooking Bringe (Rice with Coconut Milk)

1. Sautei garlic and onions in fat. Add chicken pieces and chorizo.
2. Seasoni with patis.
3. Simmeri 5 minutes.
4. Add turmeric juice and coconut milk and simmer 5 minutes more.
5. Blend in washed rices.
6. Stiri to prevent burning at bottom.
7. Add bay leaf.
8. Cook 2 minutes more.
9. Transfer 1/2 of mixture to skillet.
10. Cover both pans with banana leaves and continue cooking in oven at 350 degrees F. Serve on a platter, garnished with egg wedges and pimiento strips.

Breaded Steak

2009-10-13T23:11:00.000-07:00

Ingredients:

1 lg. boneless round steak
2 eggs, beaten
Italian bread crumbs
2 potatoes, sliced

How To Cook:

Trim steak, cut into pieces, tenderize. Dip into bread crumbs. Brown in skillet. Layer casserole dish with potatoes. Lay steak on top of potatoes. Bake covered in 350 degree oven for 45 minutes.

Brain Omelet Recipe

2009-10-13T23:09:00.000-07:00

Brain Omelet Recipe

Ingredients:

2 pork brains (4 halves)
1/2 finely minced onion, small
salt and pepper to taste
2 well beaten eggs
oil for frying

How To Cook:

Clean brains, removing membrane. Steam brains in very little water until cooked. Season to taste. Cut into cubes and add onion. Add little salt to beaten eggs. Heat enough oil in a frying pan, about 1 tablespoon, and pour the eggs. Place cooked brains on eggs when eggs begin to set. turn eggs over to completely cover brains. Serve Hot.

Beef Steak Recipe

2009-10-13T23:00:00.000-07:00

Beef Steak Recipe

Ingredients

1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

HOW To Cook: In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.
Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.
Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

2009-10-04T20:35:00.000-07:00

Binagis Recipe

Ingredients:

2 cups pork
3/4 cup liver
1 1/2 cups heart
3/4 cup kidney
Vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper cut into strips
Salt

How to cook:

Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.

Bia with Coconut Milk Recipe

2009-10-04T20:31:00.001-07:00

Bia with Coconut Milk Recipe

Ingredients & Method:

Clean the bia, simmer it slowly for about 15 minutes in 1 cup coconut milk, 1/2 teaspoon of salt, and the juice of 5 calamansi (musk lime). Lay the fish on a platter and pour over it gravy made from the stock in which it was cooked and one teaspoon of flour. The mixture is simmered until thick.

Garnish with vegetables.

Pork or Beef Steak Recipe

2009-10-04T20:30:00.000-07:00

Estimated time to prepare and cook: 50 minutes

Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil

Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.

RECOMMENDED DAILY INTAKE (RDI)

2009-10-04T20:13:00.001-07:00

HOW TO USE THE CHARTS:
RECOMMENDED DAILY INTAKE (RDI)

The RDI for each nutrient is given,
whenever available,
in the introduction to each chart.

SOME EXAMPLES FROM THE CHARTS

2009-10-04T20:07:00.000-07:00

Food Chart

HOW TO USE THE CHARTS:
SOME EXAMPLES FROM THE CHARTS

If you look up Bread on the Energy chart, you'll find:

' 240 Bread, brown, slice (25g) '.

This means that an average slice of brown bread weighs 25 grams and that 100 grams, i.e. four slices, contain 240 kilocalories of energy. Therefore one slice will contain 240 ÷ 4 = 60 kilocalories. If you eat more than one slice you will need to count 60 kilocalories for each slice when you are working out the total amount of energy you are consuming. If you have average servings of butter and honey on each slice, you'll have to add another 73 plus 117 kilocalories for each slice.

You can see what other nutrients are in brown bread by looking this item up in each chart. For example, 100 grams contain 8 grams of protein; therefore one slice (25 grams) contains 2 grams of protein.

Similarly we can find out how much vitamin B-1 is in a slice of brown bread. A vitamin is a micronutrient, being present in minute quantities, so the value will be given in milligrams. There are 0.2 milligrams of vitamin B-1 in 100 grams of brown bread (four slices), so one slice contributes 0.05 milligrams of B-1 to a recommended daily intake of 0.8 milligrams.

Other nutrients in brown bread are present in very small or even 'trace' quantities; for example, there is only 0.4 gram of saturated fat and only a trace of vitamin E.

WHEN YOU CANNOT FIND THE INFORMATION

2009-10-04T20:05:00.001-07:00

Food Charts

HOW TO USE THE CHARTS:
WHEN YOU CANNOT FIND THE INFORMATION

If you cannot find the information about a particular food (and have looked in the right place) it may be that the food is not listed. Obviously it is not practical to include all foods; the list would become too cumbersome. In some instances the foods may not have been analysed at all or analysed only for some nutrients and not others. This is indicated by a dash in the value column: this does not necessarily mean that there is little or none of that nutrient present.
If a food is not listed you can usually get some idea of the nutrient content by looking up similar foods (e.g. zucchini is not listed but it is very similar to marrow, the values given for marrow will be a good approximation for zucchini.) The chart of biological sources of food will be helpful here.
In a similar way, you can estimate the nutrients in a particular dish by looking up values listed for the individual ingredients or food items.

NUTRIENT INTAKE

2009-10-04T20:04:00.002-07:00

- Food Charts -

HOW TO USE THE CHARTS:
NUTRIENT INTAKE

On the chart, the figure to the left of the food shows the amount of the nutrient that is present in 100 grams of the food. The bar which extends to the left allows comparison at a glance of the nutrient content of the food. The longer the bar, the greater the amount of nutrient in 100 grams of the food. The bar quickly allows you to identify foods that are high or low sources of a given nutrient.
When you know your serving size you can work out your nutrient intake. An average serving of boiled rice, for example, would weigh 160 grams. 100 grams of boiled rice contain 125 kilocalories of energy, so 160 grams would contain (125 ÷ 100) x 160 which is 200 kilocalories. If your serving size is very different from the average size, you will need to take this into account.
While it is interesting to calculate the values of your food intake in order to inform yourself about nutrient values, you will probably find that, as you learn, you will need to do calculations less often. You can look forward then to quick, informal scans, which just con firm what you thought - that spinach does contain lots of nutrients, or that 3 slices of that delicious salami will contain 490 kilocalories or about one quarter of your daily energy allowance.
The amount of nutrient or food component is given as grams, milligrams, micrograms, kilocalories or kilojoules per 100 grams of food. (Some nutrients are only present in very small amounts.)
1 ounce = 28 grams
1 pound = 454 grams
1 milligram = 1/1000 gram
1 microgram = 1/1000 milligram
1 kilojoule = 1/4 kilocalorie
1 kilocalorie = 4.2 kilojoules (approximately 4)
1 millilitre (ml) approximately weighs 1 gram
1 pint = 568 millilitres

AVERAGE SERVING SIZE

2009-10-04T20:04:00.000-07:00

- Food Charts -

HOW TO USE THE CHARTS:
AVERAGE SERVING SIZE

Immediately after each food is a quantity given in brackets. This is the size in grams of an average serving. For example,'Chicken, roast (130g)' means that the average amount of roast chicken in a single serving is 130 grams.
In the case of some food ingredients it is not possible to estimate an average serving size because this will depend on the particular food in which the ingredient is present, for example for flour; this is then indicated by a dash: '(-)'. To estimate nutrient intake from this particular ingredient you would need to know how much was present in the food you ate.
Many people eat servings that are smaller or larger than the average size. Compare your usual size with the pictures of average servings on below for breakfast and for main meals or weigh your food before eating. You will soon be able to estimate whether your servings are average, large or small. Notice the following:
the weight given for the average serving is for one unit of the food (e.g. one biscuit, one slice of melon),

unless otherwise indicated. If an average serving usually comprises more than one unit, the average number of units is given. For example,'Fish fingers (5=100g)' means 5 fish fingers comprise an average serving of 100 grams.

the average serving size of drinks is also given in grams to make comparison of nutrients easier. Liquids are usually measured in millilitres (ml); a good approximation is that one millilitre weighs one gram.

Average Serving sizes of Sample Meals:

Breakfast:

Main Meals:

Food Chart

2009-10-04T20:01:00.000-07:00

Food Charts

Introduction

The food composition charts list values for all significant nutrients in many foods. Additional charts of special interest are also included. Many of the values listed are based on those in The Composition of Foods by A.A. Paul and D.A.T. Southgate (U.K.), and Tables of Composition of Australian Foods by S. Thomas and M. Corden. In addition, values from our own laboratories in the Department of Human Nutrition at Deakin University and other Australian sources are included.

Values for nutrients in food can vary widely and depend on such things as: the growing environment, the particular variety or breed, the method of processing, the storage temperature and time etc. The values given in the charts are a good indication of nutritional value. You can see at a glance which foods are rich or deficient in particular nutrients.

The charts:

enable you to know what nutrients are present in which foods
show which foods are particularly good or poor sources of nutrients
give a quick comparison of the nutrient content of different foods
allow you to estimate your own intake of a particular nutrient and compare it with that recommended (the RDI). In doing so, remember that the nutrient value given is a best estimate only, and also that recommended intakes have been developed for groups of people amongst whom there is wide individual variation.

There are 50 charts, each for one nutrient or other component of foods. Each is preceded by an introduction giving the characteristics of that particular food component. You will see that:

the charts give nutrient values for 414 different foods. The same 414 foods are listed on most charts but there are some charts for which less information is currently available. The lists of foods in these charts is therefore shorter. In these cases, remember that if a food item is not included in the list, it does not necessarily mean that there is none of that particular component in that food.
the foods are grouped in categories, such as Soups, Vegetables, etc.. You can find the same food in the3 same place in each chart. This allows a scan through each chart so that all nutrient values for a particular food can be quickly located and compared. This can be useful for assessing the nutritive value of a particular food. (For example, confectionery is very high in kilocalories and carbohydrate but a scan through other charts quickly shows it contributes insignificant amounts of other nutrients. In contrast, while a steak and kidney pie is also high in kilocalories and carbohydrate it also provides protein: several elements, vitamins B-l, B-2 and niacin.)
each food, where practicable, is given an average serving size to help you work out your daily intake for a particular nutrient.

HOW TO USE THE CHARTS
The following sections should help you get the best use out of the charts.

source:

Bawang Guisado Recipe

2009-10-04T00:03:00.000-07:00

Ingredients:

2 cloves garlic, minced
1/4 cups sliced onions
1/2 cup sliced tomatoes
30 bawang (garlic) stems, cut crosswise (finely)
3 pieces tokua, cubed, fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tbsp. shortening
Salt to taste
2 cups shrimp juice

How to Cook:

Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stir constantly until it boils. Add bawang stems and fried tokua and cook for a few minutes or just until bawang is crisp-tender. Add salt to taste.

Bangus in soy sauce recipe

2009-10-04T00:01:00.000-07:00

Ingredients :

750 g. of bangus belly fillets
8 shallots
half a head of garlic
2-3 tomatoes
8 to 10 c. of fish broth
patis (fish sauce)
pepper
a bunch of onion leaves
2-3 tbsps. of cooking oil

How to Cook:

Crush and peel the garlic. Peel the shallots. Dice the tomatoes. Cut the onion leaves into one-inch lengths.
Cut the bangus belly fillets into serving size pieces. How large or how small depends entirely on you. I normally cut each fillet into four portions.
Heat the cooking oil in a pot. Saute the garlic, shallots and tomatoes for a couple of minutes or until the tomatoes start to soften and render color. Pour in the fish broth. Season with patis. Bring to the boil. Add the bangus belly fillets, allow to broth to boil again, lower the heat and simmer for about three minutes. That’s really all it takes to cook the fish. Most people add the fish to the pot before pouring in the liquid but when you’re cooking fillets as thin as bangus belly, that’s a sure way of overcooking the fish. I like my fish to cook almost as soon as it goes into the pot so that there is less chance that the meat will fall apart.
Add the onion leaves to the pot. Sprinkle with pepper. Stir gently and simmer for about 30 seconds longer.
Serve hot.

Bangus En Tocho Recipe

2009-10-03T23:59:00.000-07:00

1	pc	(1/2 kg) medium bangus, cleaned and sliced into 6
3	cloves	garlic, crushed
1	pc	medium onion, sliced
1	tbsp	ginger strips
1	can	(140 g) DEL MONTE Original Style Tomato Sauce
1	cube	(65 g) tahure, liquid removed
1	square	(70 g) tokwa (or tofu)
2	stalks	kinchay, cut 1” long (1/4 cup)

HERE'S HOW
1	SPRINKLE bangus slices with 1/2 tsp iodized rock salt. Fry in oil until golden brown. Set aside.
2	SAUTÉ garlic, onion and ginger. Pour in DEL MONTE Tomato Sauce and 1 cup water. Stir.
3	MASH tahure and tokwa together into smaller pieces. Add to the sauce. Simmer for 15 minutes. Add fried bangus and simmer for another 5 minutes. Add kinchay.

Banana Peanut Salad Recipe

2009-10-03T23:58:00.000-07:00

Ingredients:
1 tablespoon vinegar
½ cup water
2 tablespoons flour
½ cup sugar
1 tablespoon butter
2 egg yolks
3 cold bananas
1 cup Spanish nuts recipes
or chopped blanched nuts recipes

Make dressing before hand and refrigerate. Mix vinegar, water, flour, and sugar well. Add rounded tablespoon of butter. Cook over low heat until it begins to thicken. Pour beaten egg yolks slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate.
Have ready cold bananas and nuts recipes. Peel and dice bananas. In a cold bowl, put layer of bananas, layer of nuts, layer of dressing, layering until all ingredients are used. Chill ½ hour, serve cold with cold or hot meat dishes.

Banana Blossom, Kilawin Style Recipe

2009-10-03T23:55:00.000-07:00

Ingredients:
1 cups banana blossom, cut in pieces,
worked in salt and rinsed
1/2 cup clams (bolied meat)
1/2 cup pork, cut in strips
14 small shrimps, blanced,peeled
1/2 of a small onion, sliced fine
section garlic, pounded
achuete
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
a dash of pepper
1 cup rice
1 tablespoon lard
How To Cook:
Saute garlic, onion, pork, and shrimps. Add stock and boil. Add banana blossom and continnue cooking. Season with salt and pepper. Add rice, achuete water, bay leaf, and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and few pieces of the tender part of banana blossom.

Banana blossom Kilawin Recipe

2009-10-03T23:53:00.001-07:00

Ingredients:
2        banana blossoms
4        tablespoons oil
1        cup fried tokwa cubes
2        cups water
4        cloves crushed garlic
2        tablespoons kalamansi juice
1        onion, sliced
          Salt to taste
           Dash of, peppers
How to cook Banana Blossom Kilawin:

Remove tough covering of the blossom slice thin crosswise.
Squeeze it with salt and then rinse. Set aside.
Mix tokwa, sliced onion and kalamansi juice.
Sauté garlic and add the tokwa mixture.
Add water, salt and pepper and continue cooking.
Then add the blossom. Turn over constantly till tender.
Serve hot.
Yield: 8 to 10 servings.

Banana Blossom Guinataan Recipe

2009-10-03T23:52:00.000-07:00

Ingredients:

2 banana blossoms
1 cup pure coconut milk
1 tablespoons vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
salt to taste
Procedure:
Remove the though covering of the blossoms. Slice thin crosswise. Add 2 tablespoons soase salt and squeeze off bitter juice. Rinse water and squeeze dry. Set aside. Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossoms and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat.

Balao- balao (Pagsanjan)

2009-10-03T23:49:00.001-07:00

Ingredients:

1 cup small shrimp (bigger than alamang)
1 big tomato sliced
Salt and pepper to taste
Hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat

How to Cook:

Chop shrimps, peeling included, till time. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.

Balao-balao (Pampanga)

2009-10-03T23:48:00.000-07:00

Balao-balao is similar to Bagoong Rice.

Ingredients:

(permanent rice with shrimp)
1/2 kilo shrimp (preferably the soft-shelled variety)
2 tablespoon salt
1 cup rice cooked with
2 cups water

How To Cook:

Salt the shrimps and allow to stand overnight. Cook the rice. Remove from sauce pan or pot and allow to cool. Mix the shrimp and the cooked rice and place in a glass jar with cover. Allow to stand until it smells sour (about 3 to 5 days). (It may be colored with a little achuete water)
To cook: saute garlic, onion and roasted, peeled, seeded, and chopped tomatoes. Add balao-balao and vinegar to taste and simmer until done.

Baguio Onion with tokua Recipe

2009-10-03T23:46:00.000-07:00

Ingredients:

5 cups sliced green onions young (leaves and root bases)
2 cups tokua (tofu - cut to one -half inch cubes)
3 cloves garlic pounded
1 cup pork sliced thinly
1 cup shrimp shelled
4 tbsp. shortening
1 cup shrimp juice(thick)
Salt and pepper to taste.

How to Cook:

Fry tokua in shortening for a few minutes and remove. In the same fat, saute fat, saute the garlic, add the pork, shrimps and when cooked, add the juice stirring constantly and bring to boil. Season with salt and pepper. Add the green onion, and then the tokua and continue until onion is crisp-tender.

Bagoong guisado Recipe

2009-10-03T23:44:00.000-07:00

Bagoong Guisado Recipe

Ingredients:

4 tablespoon cooking oil /lard /butter
4 cloves garlic
1 tsp. sugar
1/2 cup bagoong [bago-ong] (fermented anchovies / small fish /tiny shrimp paste)
2 tablespoon native vinegar

How To Cook:

Heat cooking oil. Add chopped garlic and fry until brown. Add bagoong. Add vinegar and sugar and simmer until done.

Bachoy Recipe

2009-10-03T23:43:00.000-07:00

Ingredients:
1/2 cup pork meat, diced and cooked
1/2 cup pork liver, diced
1/4 cup pork kidney, diced
4 cups broth
1 clove garlic, minced
1 medium-sized onion, thinly sliced
1/2 inch ginger root, cut into strips
1 tbsp. patis
1 tsp. salt
1/8 tsp. pepper
2 ounce misua
2 green onions, minced
Vegetable oil

Instructions

1) Heat oil in a saucepan and saute garlic, ginger and onion for approximately 3 minutes
2) Add pork, liver and kidney and fry for approximately 5 minutes
3) Add broth and let boil
4) Add patis, salt and pepper to taste
5) Lower heat and let simmer for approximately 10 minutes
6) Add misua and let simmer for 1 minute
7) Remove from heat
8) Add green onions

Bacalao a la Vizcaina Recipe

2009-10-03T23:41:00.000-07:00

Ingredients:

4 lbs. salt-dried Bacalao (Norwegian cod fish)
6 large cans of peeled, cut tomatoes, look for S&W "Ready-Cut"
1/2 chopped white onion
8 cloves of garlic
3 Bay leaves (laurel)
1 cup virgin olive oil
1 small jar (4 oz) green capers (alcaparras)
1 large jar of green olives
1 jar of sliced red peppers or 1 sliced red pepper
1 jar of large chiles in vinegar
12 small potatoes

Pre-cooking (2 days earlier):

Soak the Bacalao in water and refrigerate, changing the water every day for two days until the Bacalao is not so salty

Pre-cooking (same day):

Use a garlic press to press 4 garlic cloves or simply smash them the best you can

Asado de Carajay recipe

2009-10-03T23:39:00.000-07:00

Ingredients
- 1 small chicken cut into serving pieces
- 1/4 cup tomatoes (sliced)
- 1 cup water
- 12 grains black pepper
- Salt to taste
- 1/2 bay leaf
- 6 cloves garlic
- 1/4 cup vinegar
- 1 tbsp. paprika
- 2 onions, quartered

How To Cook:
- Cook the chicken with the pepper, salt, garlic, bay leaf, and vinegar.
- When the mixture is dry, add paprika and continue cooking until meat is brown.
- Add the water and cook chicken until tender.
- Add tomatoes and onions.
- Continue simmering a few minutes, or until almost dry.

Arroz Caldo with Goto Recipe

2009-10-03T07:26:00.000-07:00

Ingredients
- 1 cup rice
- 1 small onion
- 2 cups boiled goto
- 2 tablespoons patis
- 2 segments garlic
- 2 stalks onion leaves
- 1 pinch pepper

How To Cook:

- Clean the goto and simmer in water to cover until tender.
- Cut into serving pieces.
- Saute garlic, onion, and rice.
- Add the liquid in which the goto was cooked (at least 6 cups).
- When rice is almost cooked, add goto and patis and continue cooking until done.
- Fry more garlic until golden brown and sprinkle on each serving together with finely shredded onion leaves and pepper.

Arroz Caldo with chicken Recipe

2009-10-03T07:25:00.000-07:00

 Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YIELD: 8 SERVINGS-----
    1 1/2   lb           Chicken, cut into serving
                         -pieces
    1       ea           Tb vegetable oil
    2       ea           -3 garlic cloves -- minced
    1       md           Onion -- finely sliced
    1       t            Fresh ginger -- finely sliced
    1       c            Rice grains
    5       ea           -7 cups water
    2       ea           Tb fish sauce (patis)
    5       ea           Stalks green onion -- finely
                         -sliced for garnish
                         Salt and pepper to taste
 
   In a large non-stick soup pot over medium heat, saute
   garlic in oil until lightly brown.  Add ginger and
   onion, stir for a minute.  Add chicken pieces and fish
   saue and cook for another 3 minutes.  Add rice, water
   and a little salt and pepper.  Cover and simmer in
   medium low heat for about 40 minutes or until the
   consistency of a light ceamed soup has been reached.
   Stir occasionally while cooking.  Correct seasonings
   to taste.  Stir in a small amount of sliced green
   onions.  If rice soup becomes too thick, add a little
   water to thin it a bit.  Garnish individual bowl
   servings with sliced green onions just before
   servings. Tips: If you prefer, sprinkle a little lemon
   juice on the soup servings. This will give a pleasant
   tartness to the dish.  Serves 6 to 8.

Arroz a la Filipina REcipe

2009-10-03T07:19:00.000-07:00

Ingredients:

1/2 cup boiled "malagkit"
1/2 cup boiled rice
a small chicken
3 cloves garlic
small onion
3 ripe tomatoes
1 cup water
3 tbsps.lard(oil)
3 midium-sized green peppers
1 small package raisins
1 hard-cooked egg
achuete
salt and pepper

How To Cook:

Clean the chicken and cut into small pieces.Slice the tomatoes and onion.Soak the achuete in
a little amount of water nd set aside.
Saute the garlic,onion,tomatoes,and chicken.Add salt and pepper to taste.Cover.
when the chicken is brown add water and cook until tender.Then add the sliced pepper and cook for few minutes.
Add the achuete water for coloring,then add the boiled rice,malagkit and aisins.Stir the mixture
from time to time to prevent burning.Continue on low heat until its well cooked .Garnish it with sliced
hard boiled eggs