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[Best Filipino Recipes Thread]
- Thread starter amfoofoo
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Thanks for sharing ur recipes. Masubukan ko nga ung ibang recipe mo...
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Totsong Bangus (Milkfish In Fermented Soy Cake)
Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 5
Lunch » Seafood » Filipino
Ingredients:
1 medium size milkfish cut into pieces
2 squares tahure (fermented soy cake)
1 tbsp fermented black beans
1 tbsp minced garlic
1 medium onion sliced
1 big tomato diced
1 small ginger sliced into strips
bunch of water spinach (kangkong)
1 tsp MSG
1/4 cup vinegar
1 tbsp soy sauce
3/4 cup water
flour for dredging
salt to taste
Step 1:
Season milkfish with a little bit of salt. Dredge in flour.
Step 2:
Fry till golden brown. Set aside.
Step 3:
Saute garlic, onions, tomato and ginger.
Step 4:
Mix vinegar, black beans and soy cake together then mash.
Step 5:
Add the soy cake mix in the pan. Add water and soy sauce and let boil for a few minutes. Season with MSG then add in the fish and boil for a few minutes.
Step 6:
Add in the kangkong (water spinach). Check seasoning if it needs some adjustment. Turn off the heat when the kangkong turns bright green. Best eaten after a few hours from cooking. Enjoy!
kaparehas siya ng Tinaosian pro pwede rin toh sa tilapia
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Wow! A good thread!
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ang galing mo nman magluto...pde na tau mag asawa nyan weeeeeeeeeee
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- Messages
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- Thread Starter
- #52
nabusog ba kayo??? well eto pa po!!!
Chicken Inasal
Ingredients
* 1 roasting chicken, quartered
* 1 teaspoon salt
* 1 teaspoon fresh coarse ground black pepper
* 2 tablespoons garlic, minced
* 4 stalks lemongrass, julienned
* 1 lemon, juice of, extracted
* 1 lime, juice of, extracted
* 1/4 cup annatto seeds, soaked in 1/4 cup water
* 1/4 cup garlic butter, melted
* salt
* chili pepper flakes
Directions
1. Combine the juices of lemon and lime, divide in 2 equal parts.
2. Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
3. Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
4. Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
Chicken Inasal
Ingredients
* 1 roasting chicken, quartered
* 1 teaspoon salt
* 1 teaspoon fresh coarse ground black pepper
* 2 tablespoons garlic, minced
* 4 stalks lemongrass, julienned
* 1 lemon, juice of, extracted
* 1 lime, juice of, extracted
* 1/4 cup annatto seeds, soaked in 1/4 cup water
* 1/4 cup garlic butter, melted
* salt
* chili pepper flakes
Directions
1. Combine the juices of lemon and lime, divide in 2 equal parts.
2. Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
3. Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
4. Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
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- Thread Starter
- #53
Ampalaya Con Carne
Ingredients 4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g beef round, cut into strips
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans), cut into 1-1/2" long pcs
1 Tbsp oyster sauce
1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced
Procedures 1 SAUT? garlic, onion and beef. Add water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes.
2 ADD sitaw, oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes. Serve hot.
Ingredients 4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g beef round, cut into strips
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans), cut into 1-1/2" long pcs
1 Tbsp oyster sauce
1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced
Procedures 1 SAUT? garlic, onion and beef. Add water, DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes.
2 ADD sitaw, oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes. Serve hot.
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- Thread Starter
- #54
Bopis
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)
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)
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- Thread Starter
- #55
Hinalog
YOU WILL NEED 150 g fresh tamarind* 4 cloves garlic, crushed 1 pc medium onion, sliced 1 tsp ginger strips 1/2 kg chicken, cut-up 1 pouch (250g) DEL MONTE Original Style Tomato Sauce 2 cups sili leaves HERE'S HOW 1 IN a saucepan, boil the tamarind with 1 cup water until soft. Mash then strain. Collect 3/4 cup tamarind extract. Set aside.
2 SAUTÉ garlic, onion, ginger and chicken. Add 5 cups water. Cover and bring to a boil. Add DEL MONTE Tomato sauce and 1-1/4 tsp iodized fine salt (or 1 tbsp & 3/4 tsp iodized rock salt). Simmer for 15 minutes or until chicken is tender.
3 ADD tamarind extract and sili leaves. Simmer once.
* You may also use 1 28g pack of ready-to-use sinigang mix.
Serves 7
Rich in Vitamin B6 – essential for red blood cell formation.
YOU WILL NEED 150 g fresh tamarind* 4 cloves garlic, crushed 1 pc medium onion, sliced 1 tsp ginger strips 1/2 kg chicken, cut-up 1 pouch (250g) DEL MONTE Original Style Tomato Sauce 2 cups sili leaves HERE'S HOW 1 IN a saucepan, boil the tamarind with 1 cup water until soft. Mash then strain. Collect 3/4 cup tamarind extract. Set aside.
2 SAUTÉ garlic, onion, ginger and chicken. Add 5 cups water. Cover and bring to a boil. Add DEL MONTE Tomato sauce and 1-1/4 tsp iodized fine salt (or 1 tbsp & 3/4 tsp iodized rock salt). Simmer for 15 minutes or until chicken is tender.
3 ADD tamarind extract and sili leaves. Simmer once.
* You may also use 1 28g pack of ready-to-use sinigang mix.
Serves 7
Rich in Vitamin B6 – essential for red blood cell formation.
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- Thread Starter
- #56
Mechado
Ingredients
* 1 k. beef (cut into pieces)
* cooking oil
* 4 cloves garlic (crushed)
* 1 onion (sliced)
* 2 . potatoes (quartered, fried)
* 1 carrot (cut round)
* 2 tbsps. lemon juice
* 2 tbsps. soy sauce, salt, peppercorn
* 1 cup tomato sauce
* 1 pc. Laurel
* hot water
Directions
1. Brown meat in cooking oil. set aside.
2. In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer.
3. Add potatoes and carrot when meat is tender
Ingredients
* 1 k. beef (cut into pieces)
* cooking oil
* 4 cloves garlic (crushed)
* 1 onion (sliced)
* 2 . potatoes (quartered, fried)
* 1 carrot (cut round)
* 2 tbsps. lemon juice
* 2 tbsps. soy sauce, salt, peppercorn
* 1 cup tomato sauce
* 1 pc. Laurel
* hot water
Directions
1. Brown meat in cooking oil. set aside.
2. In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer.
3. Add potatoes and carrot when meat is tender
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- Thread Starter
- #57
Nilagang Baka
Ingredients
* 1 1/2 lb. beef cut into 2X2 inch pieces
* 2 cubes beef boullion or beef stock (plain water would suffice)
* 1 tsp. peppercorns
* 1 small onion chopped
* 2 medium-sized carrots cut into quarters lenghtwise
* 3 medium-sized potatoes cut into quarters
* 1 small head of bok choy (pechay) (optional if not available)
* I small head of cabbage cut into quarters
* salt and pepper to taste
Directions
Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.
When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.
Serves 6 people
Ingredients
* 1 1/2 lb. beef cut into 2X2 inch pieces
* 2 cubes beef boullion or beef stock (plain water would suffice)
* 1 tsp. peppercorns
* 1 small onion chopped
* 2 medium-sized carrots cut into quarters lenghtwise
* 3 medium-sized potatoes cut into quarters
* 1 small head of bok choy (pechay) (optional if not available)
* I small head of cabbage cut into quarters
* salt and pepper to taste
Directions
Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.
When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.
Serves 6 people
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- Thread Starter
- #58
Lengua
Serves: 4 - 5
Ingredients
* 1 piece ox-tongue, thoroughly cleaned and sliced
* Lea and Perrins sauce
* salt and pepper
* 10 pieces calamansi
* 3 cloves garlic, crushed
* 2 medium onion, sliced
* 1 can (12 ounces) Cream of Mushroom soup
* button mushrooms
* button olives
* 4 tablespoons butter
* 1/4 cup grated cheese
Directions
Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.
Serves: 4 - 5
Ingredients
* 1 piece ox-tongue, thoroughly cleaned and sliced
* Lea and Perrins sauce
* salt and pepper
* 10 pieces calamansi
* 3 cloves garlic, crushed
* 2 medium onion, sliced
* 1 can (12 ounces) Cream of Mushroom soup
* button mushrooms
* button olives
* 4 tablespoons butter
* 1/4 cup grated cheese
Directions
Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.
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- Thread Starter
- #59
Igado
Ingredients
* 1/4 pound each pork tenderloin, liver, heart and kidney
* 2 tablespoons green peas
* salt to taste
* 1/2 cup iloco vinegar
* 1/2 cup soy sauce
* 1/4 cup bell pepper
* 1 tablespoon garlic
Directions
Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.
Ingredients
* 1/4 pound each pork tenderloin, liver, heart and kidney
* 2 tablespoons green peas
* salt to taste
* 1/2 cup iloco vinegar
* 1/2 cup soy sauce
* 1/4 cup bell pepper
* 1 tablespoon garlic
Directions
Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.
- Messages
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- Thread Starter
- #60
Caldereta
Ingredients
* 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
* 3 tb Distilled white vinegar
* 1 1/4 ts Salt
* Freshly ground black pepper
* 4 tb Olive oil
* 3 Whole dried hot red chiles
* 5 Garlic cloves, peeled and -minced
* 1 lg Onion, peeled and minced
* 1 t Whole black peppercorns
* 1 Two-inch cinnamon stick
* 2 Bay leaves
* 4 ts Tomato paste
* 2 md Potatoes
* 1/2 lg Red bell pepper
* 8 Whole stuffed green olives
Directions
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.
In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.
Ingredients
* 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
* 3 tb Distilled white vinegar
* 1 1/4 ts Salt
* Freshly ground black pepper
* 4 tb Olive oil
* 3 Whole dried hot red chiles
* 5 Garlic cloves, peeled and -minced
* 1 lg Onion, peeled and minced
* 1 t Whole black peppercorns
* 1 Two-inch cinnamon stick
* 2 Bay leaves
* 4 ts Tomato paste
* 2 md Potatoes
* 1/2 lg Red bell pepper
* 8 Whole stuffed green olives
Directions
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.
In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.
