Lutong Pinoy

Filipino Beef Tapa Recipe (Cured Beef)

2009-04-09T01:22:00.000-07:00

Makes 4 to 6 servings
Preparation time: 10 mins + overnight marinating
Cooking time: 15-20 mins

Filipino Beef Tapa Ingredients:

1 kilo beef sirloin, thinly sliced cut
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
1 teaspoon minced garlic
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar
1/2 cup oil

Beef Tapa Cooking Instructions:

Combine black pepper, sugar, garlic, salt, soy sauce and vinegar in a mixing bowl.
Coat each piece of beef in the mixture, making sure to coat all sides well.
Arrange beef in a marinating pan. Pour any extra marinade over beef, refrigerate overnight.
When ready to cook, heat 2 tablespoons of the oil in a frying pan.
Fry beef slices in batches, just until cooked through.
Add more oil whenever necessary to finish frying all the beef slices.
Drain beef on paper towels.
Serve with rice topped with fried egg and sliced tomatoes.

Cooking Tip: Add a little water in frying pan before frying the beef so that it comes out more tender.

Achara or Atsara Recipe (Filipino pickled green papaya)

2009-04-09T01:20:00.000-07:00

Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

Estimated cooking time: 1 hour and 45 minutes

Achara or Atsara Ingredients:

800 g green papaya, grated or julienned
2 medium carrots, grated
1 onion, grated
1 medium red capsicum (pepper), julienned
1 medium green capsicum, julienned
1 c raisins
2 Tbsp salt

Syrup

2 c sugar
1 inch piece ginger, julienned
2 cloves garlic sliced thinly
1/4 tsp freshly ground pepper

Achara or Atsara Cooking Instructions:

In a large bowl, mix the grated green papaya with the salt.
Cover with cling film and leave in the refrigerator overnight.
Meanwhile, the syrup can be prepared by boiling the vinegar and sugar.
When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.
When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard.
Mix in the rest of the vegetables.
Put the vegetable mix into sterilized jars.
Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon.
Put lid on jar.
If for immediate consumption, the jar can be put in the fridge and it should last for a week.
If ‘preserving’, put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids.
Bring to a boil and leave on a rolling boil for around 30minutes.
Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurisation process. This pasteurised atsara should be good in the jar for a couple of months.
Refrigerate upon opening.

Tokwa’t Baboy Recipe

2009-04-09T01:17:00.000-07:00

The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears. This was certainly an interesting way to meet my protein quota!

Estimated cooking time: 1 hour and 20 minutes

Tokwa’t Baboy Ingredients:

1/2 kilo pork (cut into chunk cubes)
5 pieces tokwa (bean curd or tofu)
2 heads garlic (minced)
1 cup vinegar

1 cup soy sauce
1 teaspoon salt
1 teaspoon brown sugar
3 small onions (diced)

Tokwa’t Baboy Cooking Instructions:

In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
Take the pork out and set aside.
Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
Pour in mixture over pork and tokwa.
Serve hot.

Filipino Bopis Recipe

2009-04-09T01:06:00.000-07:00

Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.

Bopis is a uniquely Filipino dish traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.

Like most traditional recipes, there is no definite recipe for Bopis. But there are certain ingredients that is basic, namely garlic, onions, soy sauce and sugar. For some reason, a lot of Filipino dishes have sugar in them. A green chili pepper is also commonly used as garnish.

Estimated cooking time: 1 hour 30 minutes

Bopis Ingredients:

1 kg. pork heart
1 kg. pork lung
1 whole garlic

1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1 pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste

Bopis Cooking Instructions:

Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife - if the fork or knife no longer stick inside the meat, the meat is tender)
Chop pork heart and lung into cubes

Prepare other ingredients:
- Garlic - minced
- Onion - cubed
- Bell pepper - cubed
On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
Add salt or patis to taste
Add amatto or atsuete and sautee
Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)
Add bell pepper and siling labuyo (hot pepper — optional)

Indian Spicy Tomato Soup

2009-04-09T01:04:00.000-07:00

Indian Spicy Tomato soup, this soup is deliciously spicy, completely vegetarian, has no cholesterol, it is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

Serves 4
Preparation time: 25 mins
Cooking time: 20 mins

Indian Spicy Tomato Soup Ingredients:

500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
1 1/4 litres (5 cups) water
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1/2 teaspoon chilli powder
3 cloves garlic, ground to a paste
2 cm (1 in) ginger, ground to a paste
1 1/2 teaspoons salt
2 tablespoons oil
2 small cinnamon sticks
5 cardamom pods
5 cloves
1 teaspoon fennel

1 onion, thinly sliced
2 sprigs curry leaves
40 g (V4 cup) chopped coriander leaves
1 spring onion, chopped

Indian Spicy Tomato Soup Cooking Instructions:

In a large pot, place the tomatoes, water, turmeric, cumin, chilli, garlic, ginger and salt. Bring to a boil and simmer for 15 minutes.
Meanwhile, heat the oil in a wok or skillet. Stir-fry the cinnamon, cardamoms, cloves and fennel until aromatic.
Add the sliced onion and curry leaves, and stir-fry for another 2 minutes until the onion is translucent. Transfer to the soup.
Boil the soup for a further 5 minutes.
Remove from the heat and garnish with the coriander leaves and spring onion.

This soup is equally delicious served with rice or bread. To prepare Spicy Fish Head Soup, add approximately 500 g (1 lb) fish head, chopped into large pieces, to the soup together with the fried spices in Step 2. Boil for 10 minutes or until the fish is cooked.

Thai Spicy Steamed Fish Parcels Recipe

2009-04-09T00:59:00.000-07:00

Thai Spicy Steamed Fish Parcels Recipe or Spicy Steamed Fish in Banana Leaf.

Makes 12 parcels

Preparation time: 1 hour

Cooking time: 25 mins

Thai Spicy Steamed Fish Parcels Ingredients:

6 large banana leaf sheets, soaked in hot water until soft or 1 baking pan (20 x 20 cm/8 x 8 in)
Toothpicks or staples, for fastening
500 ml (2 cups) water
1/4 teaspoon salt
300 g (10 oz) Chinese cabbage, shredded to yield 3 cups
500 g (1 lb) white fish fillets (catfish, snapper, grouper or mackerel)
2 tablespoons fish sauce
250 ml (1 cup) thick coconut milk
4 kaffir lime leaves, thinly sliced into fine strips

1 egg, beaten
2 tablespoons cornstarch
1/4 teaspoon salt
Sprigs of coriander leaves (cilantro), to garnish

Chili Paste

5 to 8 dried red chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded
2 red chilies, deseeded and sliced
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
2 kaffir lime leaves
2 1/2 cm (1 in) galangal root, peeled and sliced
5 cm (2 in) krachai (Chinese keys) or young ginger, peeled
and sliced
4 cloves garlic
6 shallots
1 teaspoon black peppercorns
1 teaspoon dried shrimp paste
1 teaspoon salt

Thai Spicy Steamed Fish Parcels Cooking Instructions:

Make the Chili Paste first by grinding all the ingredients to a smooth paste in a blender or food processor, adding some water to keep the blades turning if necessary. Transfer to a bowl and set aside.
Cut out twenty-four 18-cm (7-in) circles from the banana leaf sheets. To make a banana leaf cup, lay 2 circles on top of one another and fold up the edges to form a cup, fastening the folded corners with toothpicks or staples. Continue with the remaining circles to make a total of 12 cups.
Bring the water and salt to a boil in a pot and blanch the cabbage for 2 to 3 minutes until tender. Drain and set aside.
Mince 1/4 of the fish fillets and slice the remaining 3/4 into thin pieces. Set aside.
Combine the minced fish, fish sauce and Chili Paste in a mixing bowl and mix until well blended.
Add 1/2 of the thick coconut milk, a little at a time, stirring to mix well. Add the fish pieces, kaffir lime leaves and egg, and mix until well combined.
Line each banana leaf cup with some cabbage and spoon the fish mixture over until 2/3 full. If using a baking pan, lightly grease the pan and place all the cabbage in the pan and top with the fish mixture.
Combine the remaining coconut milk, cornstarch and salt in a bowl and mix well. Spread 2 tablespoons of the coconut mixture over the fish mixture in each banana leaf cup or all of the coconut mixture in the baking pan.
Place the fish parcels or baking pan in a steamer, cover and steam for 15 to 20 minutes until cooked. Serve hot, garnished with coriander leaves (cilantro).

Filipino Shrimp and Pork Siomai Recipe

2009-04-09T00:53:00.000-07:00

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Estimated cooking time: 50 minutes

Shrimp and Pork Siomai Ingredients:

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
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)

Wrapper:

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

Chilli Paste:

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

Siomai Cooking Instructions:

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
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.
Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Wrapper:
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

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.

Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe

2009-04-09T00:50:00.000-07:00

Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe is a Deep fried shrimp patties served with cucumber salad.

Serves 4 to 6
Preparation time: 30 mins Cooking time: 20 mins

Tod Mun Goong Ingredients:

500 g (1 lb) fresh prawns or shrimp, peeled and deveined
150 g (5 oz) ground pork (optional)
1/2 teaspoon salt
1 tablespoon fish sauce
1 tablespoon sugar
1/4 teaspoon ground white pepper
60 g (1 cup) bread-crumbs
Oil for deep-frying
2 pieces fresh pineapple, thinly sliced, to garnish (optional)
Chinese plum sauce, to serve (optional)

Sweet Thai Chili Sauce

2 tablespoons water
2 tablespoons fish sauce
100 g (1/2 cup) sugar
1/2 cucumber, halved and thinly sliced
1 tablespoon minced garlic
1 teaspoon minced red chili 60 ml
(1/4 cup) rice vinegar
4 tablespoons chopped roasted unsalted peanuts
1/4 teaspoon salt Sprigs of coriander leaves (cilantro), to garnish

Tod Mun Goong Cooking Instructions:

To make the Sweet Thai Chili Sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup.
Remove from the heat and set aside. About 10 minutes before serving, combine all the other ingredients with the syrup and mix well. Transfer to a serving bowl.
Grind the peeled prawns or shrimp to a paste in a food processor.
Combine the prawns or shrimp, pork (if using), salt, fish sauce, sugar and pepper in a large bowl and mix until well blended.
Wet your hands, spoon 1 tablespoon of the mixture and shape it into a ball, then press it flat to form a round cake. Coat the cake on all sides with the bread-crumbs. Continue until all the mixture is used up.
Heat the oil in a wok or saucepan until hot. Gradually lower the coated cakes into the oil, a few at a time, and deep-fry for about 5 minutes, turning occasion-ally, until golden brown on all sides. Remove and drain on paper towels.
Line a serving platter with the pineapple slices (if using) and arrange the deep-fried cakes on top. Serve hot with a bowl of Sweet Thai Chili Sauce or Chinese plum sauce (if using) on the side.

Singapore Popiah (Fresh Spring Rolls)

2009-04-09T00:48:00.000-07:00

Popiah is a Hokkien / Chaozhou-style fresh spring roll common in Singapore, Malaysia and Taiwan.

A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.

Similar foods in other cuisines include the (Filipino) variant referred to as Lumpiang Sariwa.

Serves 4
Preparation time: 50 mins
Cooking time: 50 mins

Singapore Popiah Ingredients:

2 tablespoons crushed chilli flakes or 6-8 red finger-length chillies,deseeded and ground
8 cloves garlic, crushed with a little salt
4 tablespoons Tim Cheong or Kecup manis
6 large lettuce leaves
1 small cucumber, peeled and finely shredded
100 g (2 cups) beansprouts
1 cake tau kwa (pressed tofu) 100g(3 1/3 oz), deep-fried until golden, diced
2 hard-boiled eggs, peeled and chopped
2 lap cheong, simmered 3 minutes, thinly sliced

Filling:

1 1/2 tablespoons oil
1 small onion, halved, thinly sliced across
2 cloves garlic, minced
4 teaspoons tau cheo (salted soy beans)
lightly smashed 100 g (3 1/3 oz) pork loin,
very thinly sliced 100 g (3 1/3 oz) prawns, peeled, heads removed
250 g (8 oz) boiled or canned bamboo shoot, finely shredded
1 bangkuang, (300g / 10 oz), finely shredded
1 tablespoon soy sauce
1/4 teaspoon ground pepper

Wrappers

125 g (1 cup) plain flour
1/2 teaspoon salt
300 ml (1 1/4 cups) water
5 eggs, lightly beaten
2 teaspoons oil

Note: Tim cheong, or sweet black Chinese sauce, is a fragrant sweet sauce used in many marinades and sauces; substitute kecup manis.

Singapore Popiah Cooking Instructions:

To make the Wrappers, place the flour, salt and water in a bowl and mix to form a smooth batter.
Then add the eggs and mix well. Heat a 20-cm (8-in) skillet, add 1/2 teaspoon of the oil to grease the skillet. Add 1/2 cup (125 ml) of the batter and swirl the skillet to spread the batter in a thin layer.
Cook over moderate heat until the batter sets, about 30 seconds. Flip the batter and cook on the other side for a few seconds. Remove from the skillet, place on a serving plate and cover with a damp cloth. Repeat to make 10 Wrappers.
Heat the oil for the Filling in a wok or saucepan. Stir-fry the onion and garlic over low to moderate heat until soft, about 2 minutes. Add the tau cheo and stir-fry 1 minute. Increase the heat, add the pork and stir-fry until it changes colour, about 1 minute. Add the prawns and stir-fry 1 minute, then add the bamboo shoots, bangkuang, soy sauce and pepper.
Stir the mixture and bring to a boil. Then reduce the heat, cover and simmer for 30 minutes, until cooked through. Add 1 tablespoon of water if needed. Transfer the cooked mixture to a bowl and allow to cool.
To serve, transfer the Filling and Wrappers to the dining table. Place the chilli, garlic and sweet black sauce in small sauce bowls on the table. Arrange the lettuce leaves, cucumber, bean sprouts, tau kwa, boiled eggs and lap cheong on a large plate.
Smear one side of a Wrapper with chilli sauce, garlic paste and sweet black sauce. Add half a lettuce leaf, some of the Filling, cucumber, bean sprouts, tau kwa, egg and lap cheong. Tuck in the sides of the Wrapper and roll it up. The Popiah can be sliced into 3-4 pieces if preferred.
Repeat to make the rest of the Popiah.

Filipino Pork Chicharon Recipe

2009-04-09T00:43:00.000-07:00

Filipino Pork Chicharon Recipe, Chicharon or Chicharrón is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Bolivia, Cuba, Mexico, Venezuela, El Salvador, Nicaragua, Colombia, Brazil (where it is called torresmo), Peru, the Philippines and others. The singular form, chicharrón, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with ram meat. In Puerto Rico chicharrones are also made with chicken, in Argentina with beef, and in Peru with chicken or fish.

The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.

In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharrón) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.

Filipino Pork Chicharon Ingredients:

2 pounds pork rind, cut into 1-inch squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil

DIPPING SAUCE:

3 tablespoons apple cider vinegar
3 cloves crushed garlic
patis or salt and freshly ground pepper to taste

Pork Chicharon Cooking Instructions:

Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.

DIPPING SAUCE: Combine all ingredients and mix well.

Panara Recipe

2009-04-09T00:39:00.000-07:00

Panara Recipe, Triangle lumpia filled with shrimps and upo traditionally eaten with puto

Preparation Time: 00:20
Cooking Time: 00:15
Servings: 6-8

Panara Recipe Ingredients:

2 tbsp cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/4 kg shrimps, peeled & chopped
2 11g MAGGI Pork Broth Cube
4 cups upo (bottle gourd), peeled & sliced
lumpia wrapper
cooking oil for deep-frying

Panara Cooking Instructions:

Heat oil and saute garlic and onion until limp. Add shrimps, MAGGI Pork Broth Cubes, and upo (White Gourd in English).
Simmer about 10 min. or until cooked. Drain liquid well and cool.
Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste.
Deep-fry until golden. Drain in paper towels to remove excess fat.

Filipino Beef Adobo with Creamy Sauce Recipe

2009-04-09T00:37:00.000-07:00

Beef Adobo with Creamy Sauce Recipe, Tender beef chunks stewed in vinegar made tastier with NESTLE All Purpose Cream

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 3 - 4

Beef Adobo with Creamy Sauce Ingredients:

½ kg beef camto, cut into serving portions
½ cup vinegar
¼ cup MAGGI Savor, Chiligarlic
1 whole black peppercorns
1 piece bay leaf
1 tbsp chopped garlic
1 11g MAGGI Beef Broth Cube
1 cup water
1 tetrabrick 250ml NESTLE All Purpose Cream
1 11g MAGGI Beef Broth Cube
2 pieces siling panigang
salt to taste

Good to Know:

Meat, poultry, and liver are rich in iron needed for the formation of red blood cells and for the prevention of anemia.

Beef Adobo with Creamy Sauce Cooking Instructions:

NUTRITIONAL CONTENT:

Calories:349
Carbohydrates (g):1.05
Protein (g):23.83
Fats (g):27.23
Briskly boil beef in the vinegar, MAGGI Savor, black peppercorns, bay leaf, garlic, and beef broth.
Simmer over low heat for at least 1 ½ hour or until beef is tender. Add more water if necessary.
When beef is tender, add the NESTLE All Purpose Cream and remaining MAGGI Beef Broth Cube.
Continue simmering until sauce has thickened.
Add siling panigang. Season with salt to taste.

Tip: Cooking the beef into adobo style before simmering it with gata removes the rich taste of beef and coconut milk combined. The sourness surely makes this dish a very appetizing one.

Filipino Eggplant Salad Recipe ( Ensaladang Talong )

2009-04-09T00:33:00.000-07:00

This Filipino Eggplant salad takes quite a bit of preparation but it’s well worth the effort. It complements main dishes that are dry (like fried pork chops and daing na bangus) but it is also the companion side dish to the stew dish, puchero.

Filipino Eggplant Salad Ingredients:

6 - 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
3 - 6 cloves of garlic, peeled and crushed
2 tsps of salt
6 - 8 tsp of spicy vinegar
1 tsp of black pepper

Note: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.

Filipino Eggplant Salad Cooking Instructions:

Prepare eggplant
The best way is to grill the washed eggplants over hot coals.
This brings out a deep taste to the eggplant.
The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 - 25 minutes.
This method produces a drier eggplant which is easier to peel.
When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.
Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper.
Cool for half an hour to optimize flavor before serving.

(Note: Spicy vinegar is, ideally, made from coconut and flavored with small red peppers called siling labuyo, slivers of small white onion called sibuyas ilokano, and peppercorns. You may also substitute regular apple cider vinegar or clear distilled vinegar. Also, in my experience, I’ve found that people either LOVE this salad or are indifferent to it. There have been times when I had nothing to eat along with the salad and just ate it with plain hot rice. Be forewarned, though. The garlic smell will taint your breath for several hours after you ingest the salad. If you fall into the category of salad lover, then the garlic breath will be a small price to pay for this gastronomic delight!)

Bagoong Guisado Recipe (Shrimp paste)

2009-04-09T00:26:00.000-07:00

Bagoong ( Shrimp paste or shrimp sauce ), is a common ingredient used in many Filipino cuisine. It is popularly known as Bagoong alamang (also known as bagoong aramang in some provinces) It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. It is often an ingredient in dipping sauce for fish or vegetables.

Bagoong Guisado Ingredients:

2 tablespoons oil
4-5 cloves garlic, peeled and finely chopped
¾ cup bagoong (shrimp paste)
1 teaspoon white refined sugar
2 tablespoons cane (or cider) vinegar
1-2 siling labuyo (finger chilies), cut into two (optional)

Bagoong Guisado Cooking Instructions:

Heat oil in a frying pan for about 1 minute.
Sauté garlic until fragrant and add bagoong and stir-fry for about 2-3 minutes.
Add sugar and stir until mixture is smooth.
Turn off heat.
Blend in vinegar and add the chilies if desired.
Serve with Kare-kare, Manggang Hilaw, Pinakbet and as a condiment for most rice meals.

Fresh Lumpia Recipe

2009-04-09T00:13:00.000-07:00

Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

1/4 kilo pork liempo, boiled and sliced
1/2 kilo shrimp, shelled
2 squares tokwa (tofu), cubed
1/2 cabbage, medium-sized, shredded
1 cup string beans, sliced diagonally
carrot, cut into thin strips
kinchay, cut lengthwise, half inch
kamote, medium-sized, cut into thin strips
lettuce leaves
3 tbsp. cooking oil
1 onion, sliced
1 garlic, crushed
peanuts, finely chopped (for garnishing)

Lumpia wrappers:

1 egg, lightly beaten
1/2 cup water
1/4 cup cornstarch
dash of salt
oil to grease frying pan

For sauce:

1 cup brown sugar
water
cornstarch
soy sauce

Seasoning:

soy sauce to taste

Fresh Lumpia Cooking Instructions:

Saute garlic and onions. Add pork and shrimp.
When pork and shrimp are slightly cooked, add tofu.
Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
Season to taste. Cool before wrapping.
To make lumpia wrappers:
Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.
To make sauce:
Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.
To make lumpia:
Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

Spicy Buffalo Chicken Wings Recipe

2009-03-30T13:09:00.000-07:00

Spicy Buffalo Chicken Wings Recipe, Spicy and piquant Buffalo chicken wings served with sour cream

Preparation Time: 00:05
Cooking Time: 00:20
Servings: 4-6

Spicy Buffalo Chicken Wings Ingredients:

1/2 kg chicken wings, tips removed
Marinade: Combine -
1/4 cup MAGGI Savor
1/3 cup MAGGI Chili Sauce
1/2 tsp paprika
6 tbsp maple syrup
salt and pepper
Cooking oil, as needed
1 tub 240g NESTLE Sour Cream

NUTRITIONAL CONTENT:

Calories:401
Carbohydrates (g):11
Protein (g):17
Fats (g):32

Spicy Buffalo Chicken Wings Cooking Instructions:

Marinate chicken wings in prepared marinade for at least 6 hours.
Heat oil and pan-fry chicken until browned and crisp.
Serve with hot sauce or NESTLE Sour Cream.

Tips:

1] Try cooking the chicken wings in a turbo broiler until crisp and browned. Broiling the chicken will achieve the same crispness and doneness less the fat.
2] Serve this chicken dish with a good serving of fresh salad for a well-balanced meal.

Filipino Buco Chicken Soup Recipe

2009-03-30T12:59:00.000-07:00

Buco Chicken Soup Recipe, experience the unique combination of chicken and buko in a tasty, creamed soup

Preparation Time: 00:10
Cooking Time: 00:15
Servings: 6

Buco Chicken Soup Ingredients:

1/2 cup chopped onions
1/4 cup chopped celery stalk and leaves
1/4 k chicken, cut-up
2 tbsp butter
1 11g MAGGI chicken broth Cube dissolved in
4 cups water
2 cups shredded buko
2/3 cup evaporated milk
1/2 tsp salt
a dash of pepper

NUTRITIONAL CONTENT:Calories:184
Carbohydrates (g):5
Protein (g):5
Fats (g):16

Buco Chicken Soup Cooking Instructions:

Saute onions, celery, and chicken in butter.
Stir in broth. Simmer for 10 minutes and add the rest of the ingredients.
Season to taste.
Bring to simmer for 5 mins.
Serve hot.