November 2009 - Filipino Recipes - Filipino Food Recipes With Pictures

Buko Pandan

Written By The Filipino Food Blogger

Buko Pandan Salad - Dessert Recipe

Buko pandan salad is definitely one of the most seen salad in every Filipino occasions. Buko Pandan Salad originated from Bohol, a province here in the Philippines. It is one of the most favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Buko Pandan Salad Ingredients:

* 8 leaves of Pandan – (well washed and cleaned)
* 5 Buko - Grated to strips
* Water - approx. 10 cups
* 3 small cans of cream
* 1 medium can of condensed milk
* 2 bars of gulaman
* 1 3/4 cups sugar (you can add more)
* 1 cup kaong (optional)

How To Make Buko Pandan Salad - Preparation Instructions:

1). Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2). Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
3). Ensuring gulaman is well-dissolved stir well.
4). Add sugar while mixing. Do this for 5 minutes.
5). Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
6). Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
7). Add the kaong (optional).
8). Get gulaman and cut it into 1 cm cubes.
9). Mix with buko mixture.

Best served after refrigeration/cold.

Siomai

Written By The Filipino Food Blogger

Siomai Recipe
How To Cook And Make Siomai

Philippines version of siomai (Shaomai) is often ground pork, beef or shrimp, and usually combined with green peas, carrots and nicely wrapped in wonton wrappers. The ground meat should have some fat otherwise the cooked siomai will be too tough. It is either steamed or fried resulting in a crispy exterior.

Siomai, is a dimsum of Chinese origin. Siomai is now a part of Filipino foods and recipes culture. It is often seen sold at the streets, restaurants and fast food chains.

This siomai recipe can take up to more or less, 50 minutes including the preparation and cooking.

Pork Siomai Recipe

Pork Siomai Ingredients:

* 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
* 1/3 cup chopped water chestnuts or turnips (singkamas)
* 1/3 cup chopped carrots
* 2 medium or 1 large minced onion(s)
* bunch of spring onions or leeks
* 1 egg
* 5 tablespoons sesame oil
* 1 teaspoon freshly ground pepper
* 1 teaspoon salt
* 50 pcs. large or 100 pcs. small wanton or siomai wrapper
* soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Siomai Wrapper:

* 1/4 cup water
* 1 egg
* 1 tablespoon vegetable or corn oil
* 1/4 teaspoon salt
* 1 1/2 cups all-purpose flour

Siomai Sauce - Chilli Paste:

* 1/8 kilo Chillies (Siling Labuyo)
* 3 tablespoons cooking oil
* 2 cloves garlic, peeled and minced

How To Make Siomai Wrapper:

1). Beat egg and mix with flour till free of lumps.
2). Bring water, cooking oil and salt to a boil, then pour in flour.
3). Remove from heat and beat until mixture forms a ball.
4). Divide the dough into 1 1/4 -inch balls.
5). Roll each ball on a floured board until paper thin. Set aside.

How To Make / Cook Siomai:

1). Mix all the ingredients for the filling in a bowl.
2). Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3). Meanwhile, boil water and brush steamer with oil.
4). When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.

After steaming for 20 minutes, you may now serve your siomai. It is perfect with soy sauce, calamansi and sesame oil. The chilli paste is optional.

How To Make Chilli Paste:

Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Now you can eat and enjoy your siomai; the Pinoy style.

Tapsilog

Written By The Filipino Food Blogger

Tapa Sinangag At Itlog - Tapsilog
Tapsilog Recipe

Tapsilog is the term used when tapa("cured beef"), garlic-fried rice ("sinangag"), and fried egg ("itlog") are combined into one meal, which is good for breakfast, but can also be served at lunch and dinner.

Note: This Tapsilog recipe is good for two persons.

Tapsilog Recipe Ingredients:

For the meat or Tapa:
* Beef sirloin 1 kg.
* A whole bulb of garlic, minced finely.
* 3/4 cup of vinegar
* 1/4 cup white sugar
* Salt, 1 tbsp.
* Same with pepper, 1 tbsp.

For garlic fried rice or Sinangag:
* 2 cups of day old rice.
* 5 cloves of garlic (or however you want.)
* Green onions, chopped.
* Salt and pepper to taste.
* 1/2 a small onion.

Egg or Itlog
* 2 fried eggs

Tapsilog Recipe Preparation - Cooking Instructions:

1). Put all the ingredients together in the meat marinade mix except the meat in a big container or a ziplock.
2). Mix it well, then add meat. Let it marinate for 2 days for best flavour, or 30 minutes if you want to be fast.
3). When done marinating, fry the meat in a pan. Set aside.
4). Make garlic fried rice in same pan. Fry the garlic first, then onions, then rice, add seasonings and garnish with salt and pepper to taste.
5). Serve with an egg of your choice on the side or put it on top of rice.

You can also serve it with a side of cucumber or tomatoes. Enjoy your tapsilog!

Adobong Pusit

Written By The Filipino Food Blogger

Adobong Pusit Recipe

This is another variant of the famous adobo dishes of Filipinos. The squid adobo or adobong pusit recipe, is quite different with chicken adobo or pork adobo. While most adobo preparations have a brownish sauce, squid adobo has a deep, purplish-black sauce due to the inclusion of squid ink.

Adobong Pusit Recipe Ingredients:

* 1 lb. pusit/squid
* 1 1/2 tsp. salt
* 1 small bay leaf
* 1/4 tsp. pepper
* 3-4 cloves garlic, minced
* 1/3 cup vinegar
* 1 tsp. sugar
* 1/4 cup water
* 3 tbsp. cooking oil
* 1 small onion, thinly sliced

Adobong Pusit Cooking Instructions:

1). Pull out head, tentacles, innards and transparent ribs from the body of the squid.
2). Cut off tentacles just above the eyes and discard innards and transparent ribs.
3). Wash and drain bodies and tentacles. Set Aside
4). Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade
5). Heat oil in a skillet over medium heat. Sauté garlic until fragrant. Add onions and tomatoes
6). Stir-fry for a few minutes until soft and wilted.
7). Add drained squids. Stir until the squids are half done for about 5 to 8 minutes. Add strained marinade. Bring to a boil and then lower the heat. Correct seasonings. Let it simmer until squids are cook. If desired, allow it to thicken or be a little dry in consistency. Be sure not to overcook the squids.
8). Remove from heat and transfer to a serving dish.

Best serve hot with plain rice.

Parmesan Tilapia

Written By The Filipino Food Blogger

Parmesan Tilapia Recipe

This is one of the many Tilapia recipes available around the web. This is not the typical dish or way of cooking of Tilapia here in the Philippines. I can describe this one as a flavorful recipe for Tilapia that is very easy to follow and can be done in few minutes.

The good thing with this Tilapia recipe is, it is very low in sugar.

Parmesan Tilapia Recipe Ingredients

* 24 oz (6 4oz portions) tilapia fillets
* 56 g (1/4 cup) Egg Beaters 100% Egg Whites
* 1/4 cup olive oil
* 1/2 tsp paprika
* 1/2 cup plain breadcrumbs
* 1/4 cup Parmesan cheese, grated

Parmesan Tilapia Recipe Cooking Instruction

1). Preheat oven to 375.
2). Combine olive oil, bread crumbs, parmesan cheese and paprika in a bowl and set aside. 3). Place egg substitute in separate bowl and set aside.
4). Rinse tilapia fillets.
5). Dip tilapia fillets in egg substitute then lightly coat with bread crumb mixture.
6). Place in glass pan. Cook at 375 degrees fahrenheit for 10-15 minutes or until cooked through.

Do not overcook to create a best tasting Parmesan Tilapia dish.

Fish Escabeche

Written By The Filipino Food Blogger

Fish Escabeche Recipe

In the Philippines, Escabeche is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche Filipino style usually consist of Lapu Lapu or tilapia. Also, Filipino style Escabeche has a slight ginger taste to it unlike the Chinese version of sweet and sour sauce.

Fish Escabeche Recipe Ingredients:

* 1 large fish such as lapu-lapu or tilapia
* 1 large onion, sliced
* 1 each of red and green bell pepper, julienned
* 1 cup grated unripe papaya
* 4 cloves garlic, crushed
* 2 tablespoons ginger, julienned
* 1 cup vinegar
* 1 tablespoon salt
* 3 tablespoon sugar
* 1 tablespoon cornstarch, dissolved in 1/2 cup water
* 1/2 teaspoon MSG or vetsin
* 1 cup cooking oil

Escabeche Cooking Procedure - How To Cook Fish Escabeche:

1). Clean the fish and rub with salt and vetsin.
2). In a frying pan, heat the oil and fry the fish until golden brown.
3). Place the fish in a serving dish and set aside.
4). Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
5). Saute the garlic, ginger, and onion.
6). Add the bell peppers and grated papaya and saute until half-cooked.
7). Put this mixture on top of the fish in the serving dish.
8). Return the pan to the heat and put the vinegar, salt and sugar.
9). Bring to a boil and thicken with the dissolved cornstarch.
10). Pour this sauce over the fish and serve immediately.

Pinakbet Recipe

Written By The Filipino Food Blogger

Pinakbet - Pakbet Recipe

Pinakbet or pakbet is a popular Ilocano dish of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans. A Tagalog version usually includes calabaza.

Pakbet is usually cooked until almost dry and shriveled and the flavors of the vegetables are emphasized and accentuated by bagoong (shrimp paste).

Pinakbet or Pakbet estimated cooking time:

35 minutes

Pinakbet Recipe 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
* 1 1/2 cup water
* Salt and pepper to taste

Pakbet Cooking Instructions - How To Cook Pinakbet:

1). In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2). On the same pan, saute garlic, onion, ginger and tomatoes.
3). In a casserole, boil water and add bagoong.
4). Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5). Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

Add Salt and pepper, as desired, to taste. Best serve hot with plain rice.

Nilagang Baka

Written By The Filipino Food Blogger

Nilagang Baka Recipe

Nilaga (literally means 'boiled') can be either pork or beef just as long as you use the boney parts with some meat bits in them with vegetables. This is very easy to make just throw everything in the pot and let the meat cook until tender.

Nilagang Baka recipe is a fairly easy dish to prepare. It only involves one basic process–boiling. This recipe involves a slow cooking process (boiling).

Nilagang Baka Recipe - Estimated Cooking Time:

1 to 2 hours

Nilagang Baka Ingredients:

* 1 kilo beef, cut into 1 1/2 x 1 1/2 cubes
* 8 potatoes cut the same size as the beef
* 1 bundle Pechay cut into 2 pieces
* 1 small cabbage, quartered
* 5 onions, diced
* 1 head garlic, minced
* 4 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil
* 10 corns of black pepper
* 1 liter of water
* Salt and pepper to taste

Nilagang Baka Cooking Instructions - How To Cook Nilagang Baka:

1). In a big casserole, heat oil and sauté the garlic and onions.
2). Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
3). Add the potatoes. Continue to simmer until potatoes are cooked.
4). Add the cabbage then the pechay. Do not over cook the vegetables.
5). Add salt and pepper to taste.

Nilagang Baka Recipe - Cooking And Serving Tips

You can substitute the beef with chicken pork for variety. Best served while hot with plain rice.

Chicken Arroz Caldo Recipe

Written By The Filipino Food Blogger

Chicken Arroz Caldo Recipe

Arroz Caldo is a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish could not pronounce Chinese, they gave it a Spanish name for easy reference, thus giving birth to the Arroz Caldo dish.

Arroz caldo is most usually spiced with saffron and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz caldo is clearly recognized by the bright yellow hue contributed by the addition of saffron, and the larger pieces of meat. The most popular variant of this is the Chicken Arroz Caldo.

Arroz Caldo Recipe Ingredients

1/2 kilo of stewing chicken
1/2 kilo of chicken liver, gizzard and premature eggs
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1 tsp. of kasubha
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1/2 c. of long-grain rice
1/2 c. of malagkit (glutinous rice)
10 c. of chicken broth
1/2 tsp. of chopped fresh parsley OR 1 tbsp. of chopped onion leaves
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
patis (fermented fish sauce) or salt
pepper

Arroz Caldo Preparation And Cooking Procedure

1). Wash the chicken and remove all visible fat. Separate the eggs, liver and gizzard.
2). Cut liver into 2 x 2 cubes.
3). Place eggs and liver in the refrigerator.
4). Clean and remove all visible fat from the gizzards.
5). Place the chicken and gizzards in a casserole and cover with water.
6). Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises.
7). Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender.
8). Remove the chicken and gizzards and cool.
9). Chop coarsely and set aside. Strain the broth.
10). Wash the long-grain and glutinous rice and drain well.
11). Heat the cooking oil in a large heavy casserole.
12). Frythe garlic until toasted. Remove with a slotted spoon and set aside.
13). Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent.
14). Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble.
15). Season with patis or salt and pepper. Stir in the chopped chicken meat and gizzards. 16). Bring to a soft boil then add the eggs and liver. Simmer for 5 minutes. Do not overcook the livers.
17).Sprinkle with toasted garlic and chopped parsley or onion leaves.

Serve hot with kalamansi halves on the side. Enjoy your hot and yummy Arroz caldo.

Ginataang Langka Recipe

Written By The Filipino Food Blogger

Ginataang Langka (Unripe Jackfruit in Coconut Milk Cream) is one of the best dishes in Bicol. Two of its main ingredients are coconut milk and sili. Below are the ingredients and the steps on how to cook Ginataang Langka.

Ginataang Langka Recipe Ingredients

* 1/2 kilo langka meat (raw, unriped, washed and cleaned)
* 3 pieces laurel leaves
* 1 tablespoon leeks (chopped)
* 1 small red onion (diced)
* 1 cup dried fish (flaked)
* 2 cups coconut milk (1st extraction)
* 1 cup coconut milk (2nd extraction)
* Pinch of salt and pepper

Ginataang Langka Recipe Cooking Instructions

1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and dried fish.
3. Add in langka and pour in coconut milk (1st extraction).
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper.
7. When cooked, pour in coconut cream of 2nd extraction and cook for 3minutes.

Enjoy your Ginataang Langka, best served with hot plain rice.

Filipino Recipes - Filipino Food Recipes With Pictures

Buko Pandan

Siomai

Tapsilog

Adobong Pusit

Parmesan Tilapia

Fish Escabeche

Pinakbet Recipe

Nilagang Baka

Chicken Arroz Caldo Recipe

Ginataang Langka Recipe

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