[Best Filipino Recipes Thread]

[amfoofoo]

Sinigang na Bangus at Talbos ng Kamote

Sinigang na Bangus at Talbos Ingredients:

* 1 liter rice washing or water
* 2 pcs tomatoes, sliced
* 1 pc onion, sliced
* 1 medium size bangus, sliced
* 1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
* 2 cups talbos ng kamote, cut up
* 2 pcs siling panigang (finger chilies)
* patis (fish sauce), to taste

Sinigang na Bangus at Talbos Cooking Instructions:

* Boil rice washing, tomatoes and onions.
* Add bangus and cook until white in color or about 10 minutes.
* Stir-in MAGGI Sinigang sa Sampaloc Mix.
* Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote.
* Add siling panigang.
* Season with patis to taste.

Nasa pages 6,7 po yung update....

 

[amfoofoo]

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Lumpia Ingredients

* 2 lb Diced Peeled Fresh Shrimp
* 2 c Chopped Shiitake Mushrooms
* 1/2 c Thin grated Carrot
* 2 oz Bean Sprouts
* 2 oz Shredded Kai -Choy Chinese Mustard
* 2 oz Shredded Won Bok Cabbage
* 1/2 oz Garlic Chopped
* 1/2 oz Chopped Lemongrass
* 4 ea Kaffir Lime Leaves
* 4 oz Cooked Long Rice Noodles
* 2 tb Chopped Fresh Mint
* 2 oz Chopped Fresh Cilantro
* 1/2 oz Nam Pla Fish Sauce
* 1 oz Oyster Sauce
* 1 tb Hot Chili Paste
* Sesame Oil
* Soybean Oil
* 24 Lumpia Wrappers

Sauce Ingredients

* 3 Oranges
* 2 c Rice Wine
* 1/2 c Rice Vinegar
* 1/2 Bottle Lingham Chili Sauce
* Fresh Picked Mint Leaves

Directions

Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture.
Assemble:
On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.
Sauce:
In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm.
Serve immediately.

 

[amfoofoo]

Chicken Curry

This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, Filipino chicken curry is a dish that we usually make during birthdays and parties.

Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best.

Ingredients :

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk


Cooking Procedures :

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.

 

[amfoofoo]

Filipino BBQ

Ingredients:

This is how we do our barbecue. Strips of pork marinated in a sweet and sour marinade. Skewered and grilled. The most typical type is pork bbq which I'm sharing the recipe now.

You would need:

1/2 kilo of pork sliced into slightly thin strips
1/2 cup vinegar
1/4 cup banana ketchup
1/4 cup soy sauce
1/2 cup brown sugar
1 tbsp hot sauce (can add more if you want it spicy)
1 can calamansi soda (sprite would do as a substitute)
1 head of garlic crushed
1 small onion minced
salt to taste
a few tbsp of cooking oil
skewers

Step 1:Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade.
Step 2:Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.
Step 3:Make sure you soaked your skewers to prevent them from burning when on the grill.
Step 4:Skewer the meat.
Step 5:Boil the marinade until it's reduced to half. Transfer into a bowl and mix in some oil. I prefer using half regular cooking oil half sesame oil. For this recipe I used about 2 tbsp of each type of oil. Mix them well. This would be a good glaze as we grill the bbq.
Step 6:Grill the bbq over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color.
Step 7:My dipping sauce would just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar. Enjoy your Filipino BBQ.

 

[amfoofoo]

Chicken and Pork Adobo

Ingredients

* 1 cup distilled white vinegar
* 1 cup water
* 2 tablespoons peeled and crushed garlic
* 2 teaspoons salt
* 2 pieces of bay leaves
* half teaspoon freshly ground black pepper
* 1 pound chicken, cut into serving pieces
* 2 pounds pork butt, cut into cubes
* soy sauce
* oil

Directions

Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat. Serve with rice.

 

[amfoofoo]

MeNuDo ReCiPe

Ingredients

* 1 kg pork tenderloin, cubed
* 3 medium potatoes, cubed
* 2 medium carrots, cubed
* 1/2 cup raisins
* 1 medium red bell pepper, diced
* 1 medium green bell pepper, diced
* 500 ml tomato sauce
* 100 g liver spread (originally, we use fresh pork liver but since it's very difficult to find a good liver, I substitute)
* 1 medium onion, chopped
* 2 garlic cloves, chopped
* 50 g grated romano cheese (Parmesan is also good)

Marinade

* 2 bay leaves
* 1 cup Sprite (Yes, Sprite.)
* 4 tablespoons soy sauce
* 2 tablespoons lemon juice
* 1 lemon, zest of, only
* ground black pepper

Directions

1.Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.




2.Remove pork from the marinade, drip dry.



3.Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.



4.Add fresh pork liver if you prefer the fresh ingredient, cover and cook.



5.Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.



6.Add peppers and adjust the seasoning.



7.Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

 

[amfoofoo]

Bistek - Filipino Beef Steak

Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes or less | Serves: 6
Lunch » Beef » Filipino
Visual Recipe By: honeygurl

Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge

Comment On This Recipe


Ingredients:
1/2 kilo sirloin steak, sliced thin
1/2 cup soy sauce
1/4 cup lime juice
1 teaspoon sugar
garlic minced
2 medium sized potatoes cut into wedges
3 medium size onions cut into rings
pepper to taste



Step 1:
Mix lime juice, soy sauce, sugar, pepper and half of the minced garlic to make the marinade.



Step 2:
Pour the marinade over the beef. Let sit for about 30 minutes.



Step 3:
Heat some oil in the pan and fry the potatoes till golden brown.

Step 4:
Set aside.



Step 5:
In the same pan saute the remaining garlic. add in the marinated beef and stir fry till brown.

Step 6:
Pour a little bit of the marinade diluted in some water and simmer to make sauce. When beef is tender add in the potatoes and onion rings.

Step 7:
Mix and let the heat wilt the onions a bit. served best together with a cup of rice.

 

[amfoofoo]

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.

 

[amfoofoo]

Dinuguan - Pork Blood Stew

Ingredients # ? kilo pork (diced)
# 1/8 kilo pork liver (diced)
# 1 small head of garlic (minced)
# 1 small onion (minced)
# 2 pieces laurel leaves
# 3 tablespoons oil
# ?-cup vinegar
# 3 tablespoons patis (fish sauce)
# 2-cups stock
# 1-cup pig blood (frozen)
# 4 long green peppers
# 2 teaspoons sugar
# 1 teaspoon salt
# ? teaspoon black pepper Procedures # In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
# In a casserole, heat oil and saute garlic and onion for a minute.
# Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
# Add in vinegar and bring up to a boil without stirring.
# Lower heat and allow simmering uncovered until most of the liquid has evaporated.
# Add in stock and allow simmering for 5 minutes.
# Add in blood, sugar and long green peppers.
# Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
# Serve hot with puto.

 

[amfoofoo]

Steamed Lapu-Lapu Fish

Ingredients 400 grams Lapu-lapu fish
20 grams salt & pepper
20 grams butter
100 ml fresh milk
12 pcs. Quail eggs
60 grams sweet green peas (cooked)
2 pcs. Calamansi
30 grams flour
Procedures 1. In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes.
2. Steam fish for 20 minutes.
3. In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce.
4. Season w/ salt and pepper (do not boil).
5. Place fish on a platter and pour sauce over the fish.
6. Garnish with Quail eggs and sweet green peas.
7. Serve hot with steamed rice.

 

[amfoofoo]

Sinigang na Hipon

Ingredients * 1 Kilo Shrimp
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 3 big tomatoes (quartered)
* 2 pieces Radish (sliced)
* 1 bundle Sitaw (Strringbeans)
* 1 bundle Kangkong (cut into 2" long)
* 3 pieces long green pepper
* 5 cups ricewash or water
* Salt or Patis to taste Procedures 1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside.
2. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
3. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes.
4. Season with salt and patis.
5. Serve hot.

 

[amfoofoo]

Relyenong Alimango

Ingredients * 8 pieces crabs
* 1 small head of garlic (minced)
* 1 small onion (minced)
* 3 pieces tomatoes (diced)
* 3 pieces potato (boiled, peeled & cubed)
* 4 pieces whole eggs
* Pinch of salt & pepper
* 3 tablespoons olive oil
* Cooking oil
Procedures # Cook crabs and take out all meat and mince.
# Keep the shells and set aside.
# In a pan, saut? garlic, onion, and tomatoes.
# Add in potatoes and minced crabmeat.
# Cook and let cool then add one whole egg to the mixture.
# Stuff the shells with the mixture.
# In a bowl, whisk 3 whole eggs.
# Dip stuffed shells in egg and deep fry.
# Serve hot.

 

[amfoofoo]

Morcon

Ingredients * 1/4 cup calamansi juice
* 1/2 cup soy
* Pepper
* 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
* 1 can sausage, cut into strips
* 3 hard-boiled eggs, sliced lengthwise into quarters
* 1 carrot, sliced into 1/4" thick long strips
* 2 strips pork fat, 1/4" thick
* 2 strips of cheese, 1/4" thick each
* All-purpose flour
* Cooking oil
* 4 cups broth
* Salt and pepper
* Parsley and bell pepper (optional)
Procedures 1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade. Set aside for one hour.
2. Remove the marinated beef and lay on a flat, clean bpard or tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, pork fat and cheese, distributing fillings evenly.
3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. Roll the sheets of beef completely until it reaches the other end.
5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. Spread flour on a large sheet pan or on a worktable that has been cleaned and dried. Roll the morcon over the flour.
7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. Transfer the morcon to a big casserole. Add broth (or stock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
10. You can add a garnish of peppers and parsley.
11. Serve hot.

 

[amfoofoo]

Munggong Guisado

Ingredients * 3 cups munggo (mung bean)
* 4 cups stock
* 1 small head of garlic (minced)
* 1 small onion (minced)
* 4 pieces tomatoes (diced)
* 3 cups water
* 1 tablespoon oil
* 1-cup malunggay leaves
* Pinch of salt & pepper
* Patis (fish sauce to taste)
Procedures 1. Boil munggo beans in water until tender, strain and set aside.
2. In a pot, heat oil and saut? garlic, onion, tomatoes.
3. Add in munggo and stock.
4. Season with salt & pepper and patis.
5. Add in the malunggay.
6. Serve hot

 

[amfoofoo]

Kinilaw na Tuna

Ingredients * I kilo fresh tuna (cut into chunk cubes)
* 1 cup vinegar
* ? cup calamansi juice
* 1 head of garlic (minced)
* 1 big onion (minced)
* 2 tablespoons ginger (minced)
* 3 pieces chili pepper (minced)
* Pinch of salt & pepper
* ? cup chicharon (ground)
Procedures 1. Wash the tuna and drain well.
2. In a bowl, mix all the ingredients except for chicharon.
3. Transfer to a serving container and top with chicharon.
4. Chill and serve.

 

[amfoofoo]

Kangkong Chicharon

Ingredients * 1 bundle Kangkong
* 1 piece whole egg
* 1/2 cup all purpose flour
* 1 1/4 cup cornstarch
* 1 cup cold water
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Cooking oil
Procedures # Separate the leaves from stalk. (use stalk for other cooking)
# Wash leaves and drain well.
# In a mixing bowl, beat egg
# Add cold water, cornstarch, flour, salt and pepper.
# Whisk well.
# Heat oil in a deep fryer.
# Dip Kangkong in batter and let excess batter drip before deep-frying.
# Cook until nice and crunchy.
# Drain well in a kitchen towel.
# Serve with any favorite dip.

 

[amfoofoo]

Ginataang Tilapia

Ingredients * 6 pieces Tilapia fish (cleaned and scaled)
* 4 cloves garlic (crushed)
* 1 medium red onion (cut into eight)
* 1 red bell pepper (sliced)
* 1 green bell pepper (sliced)
* 1 small ginger (sliced)
* 1 big eggplant (cut into eight)
* 1/2 cup squash (sliced)
* 1 medium ampalaya - bitter gourd - (cut into eight)
* Salt to taste
* 2 cups coconut milk
* 1 cup vinegar
Procedures 1. In a casserole, arrange fish and spices.
2. Pour in vinegar and coconut milk.
3. Boil for five minutes.
4. Add squash and eggplant and cook until almost done.
5. Add onions, red and green peppers and ampalaya (bitter gourd).
6. Season with salt.
7. Cook until vegetables are done.
8. Serve hot with steamed rice.

 

[amfoofoo]

Humba

Ingredients * 1 kilo Pork (cut into chunk cubes)
* 1/2 cup soy sauce
* 1 1/4 cup white vinegar
* 1/2 teaspoon oregano
* 1 head garlic (minced)
* 1 1/4 tablespoon cracked black pepper
* 1 tablespoon salt
* 3/4 cup brown sugar
* 2 pieces laurel leaves
* 1 small can soybean paste
* 1 cup ground roasted nuts
* 1 tablespoon oil
Procedures # Brown pork in oil.
# In a casserole, put together pork, soy sauce, vinegar, garlic, oregano, salt & pepper, sugar & laurel for 1- 2 hours.
# Cook and simmer until pork is tender adding a little water every once in a while.
# Add in soybean paste and ground nuts and cook until sauce thickens

 

[amfoofoo]

Embutido (A home-made sausage)

Ingredients # 1 kilo ground pork
# 2 cups diced ham
# ? cup grated carrots
# 1 cup pickle relish
# ? cup raisins
# ? cup green bell pepper (minced)
# ? cup red bell pepper (minced)
# 6 whole eggs
# 1 cup grated cheddar cheese
# Pinch of salt & pepper

Procedures # In a mixing bowl, mix all ingredients well.
# Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
# Steam or bake in oven until firm cooked.
# Let cool and refrigerate.
# Serve chilled and sliced.

 

[amfoofoo]

Bulalo Especial

Ingredients * 1 kilo beef shank (chopped for serving pieces with the bone & marrow)
* 1 big onion (diced)
* 4 stalks onion leeks (chopped)
* ? cup dried banana blossom
* Pinch of salt & pepper
* Water
* Patis (fish sauce)
* ? cup Soy sauce
* 2 pieces calamansi
* 2 pieces hot chili pepper


Procedures 1. Boil beef shank and throw away the water.
2. Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
3. Add water if necessary.
4. Add the onions, leeks and banana buds.
5. Season with salt & pepper and patis.
6. Serve hot with soy sauce, calamansi, and hot chili pepper.