Archive for filipino recipes
13 January, 2010 at 9:51 am
Ingredients:
1 ¼ cups uncooked long-grain rice
1 1/4 cups water
vegetable oil
Directions:
1. Soak the rice overnight in the water.
2. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter. (A food processor won’t work for this.)
3. When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough!
4. Lightly coat an 8″ x 8″ x 2″ baking pan with oil and heat it for about 3 minutes in a steamer.
5. Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes.
6. From this point on, check to make sure there’s water in the steamer. Add boiling water as necessary if it’s low.
7. After 5 minutes, coat the top of the first layer lightly but thoroughly with vegetable oil and pour 1/2 cup of batter in an even layer on top of it.
8. Again, steam for 5 minutes.
9. Repeat with the remaining batter.
10. Steam for another 10 minutes after the last layer is added. When sliced, the layers will separate into thin noodles.
11. Use immediately in any recipe with fresh rice noodles or wrap them tightly in plastic wrap and store in the ‘fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.
Technorati Tags: filipino food, food, how to make rice noodles, recipes
28 December, 2009 at 9:22 am
Ingredients:
2 pounds sirloin steak, sliced into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced white onion rings
1/4 cup cooking oil
1/2 cup water
Directions:
1. Marinate the meat in lemon juice, soy sauce, pepper and salt for 3 hours or more.
2. Cook onion rings in oil until color turns transparent. Transfer to a serving dish, leaving the oil in the skillet.
3. Add the meat to the skillet and cook over high heat, stirring often until tender. Transfer the meat to a serving dish.
4. Add marinade and water to the skillet. Simmer for 10 minutes and pour over the meat and onion rings.
Technorati Tags: beef bistek tagalog recipe, filipino philippine style recipe, onion steak
10 December, 2009 at 8:50 am
Ingredients:
1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic
Directions:
1. In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain. Keep the pork stock for later.
2. Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
3. Fry the pork in a skillet until golden brown, set aside.
4. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
5. Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
6. Pour over fried pork then serve with rice.
Technorati Tags: filipino food recipes, philippines, sweet sour pork recipe
2 December, 2009 at 7:31 am
Filipinos have come to love Creamy Macaroni Chicken Soup or popularly known as Sopas. This is a soup dish that we Filipinos have come to own.
Ingredients:
500g chicken breast
4 cloves garlic (minced)
2 white onion (minced)
1 large bell pepper (seeded and sliced into strips)
freshly ground black pepper
2 carrots (sliced into thin strips)
350 g macaroni noddles
2 cups evaporated milk
1 medium cabbage (roughly shredded)
2 tbsp margarine
fish sauce (patis)
rock salt
chopped spring onions
Directions:
1. Boil chicken breast in 4 cups of water. Save the broth to be used later.
2. Shred chicken meat with your fingers. Set aside.
3. Saute garlic and onion in oil over medium heat.
4. Add the bell pepper and cook until aromatic.
5. Stir in the shredded chicken.
6. Season lightly with ground black pepper.
7. Add minced carrots. Do a quick sauté. Then add the macaroni. Stir the mixture well.
8. Pour in the chicken broth and 5 cups water. Simmer.
9. Pour in the milk. Stir the mixture gently.
10. Add the cabbage. Boil until macaroni is tender.
11. Add the margarine.
12. Season with patis or salt.
Technorati Tags: filipino chicken macaroni soup recipe, filipino food, food, quick meals, soup recipe
25 November, 2009 at 10:49 am
Ingredients:
chicken
banana pith*
coconut milk
lemon grass
salt
vinegar
onion, sliced
garlic, a clove or two, pounded
black pepper
ginger, small piece, pounded
cooking oil
Directions:
1. Saute onion and garlic in cooking oil.
2. Add chicken pieces and saute until the meat is nearly-cooked.
3. Add coconut oil. Boil. Add lemon grass and banana pith slices.
4. Add ginger, salt and pepper. Add vinegar or the leaf or fruit of aeabihig (if you want this a little bit acidic) or not, depends on you. Simmer until the chicken is tender.
*Banana pith is the center-most layer of the banana trunk. Peel through each layer until you find the white parts. It is very tender and sweet. If this is not available, you can use canned or fresh hearts of palm or ubod in the Filipino language.
Technorati Tags: aklan native chicken recipe, filipino food, inubaran manok recipe, native chicken, philippines
19 November, 2009 at 8:35 am
Ingredients:
6 medium large steamed crabs
1 medium sized tomato, chopped
white pepper
2 tbps crushed garlic
2 eggs, separated
3 tbsps cooking oil
½ cup chopped onions
1 teaspoon salt
Directions:
1. Remove the meat of the crabs from the shells. Set aside shells.
2. Saute garlic, onion, tomato and crabmeat.
3. Clean crab shells with sautéed crab meat mixture.
4. Beat egg whites 8 to 10 minutes until stiff.
5. Add yolks, salt, and pepper. Beat for 3 minutes.
6. Place about a tablespoon of egg over stuffed crabs.
7. Fry in hot oil in a pan for 5 minutes on each side until slightly brown.
Technorati Tags: filipino food recipe, philippines, relyenong alimasag, stuffed crabs recipe
11 November, 2009 at 9:30 am
Bopis is a spicy Filipino dish made of pork lungs and heart sautéed in tomatoes, chilies and onions.
The Filipino dish Bopis is 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.
Ingredients
* 1 kilo pig’s heart (clean, boiled and minced)
* 1 kilo pig’s lungs (clean, boiled and minced)
* 1 head of garlic (minced)
* 1 onion (minced)
* 3 tablespoons oil
* ? teaspoon oregano
* 1 laurel leaf
* 3 pieces red bell pepper (diced)
* ?-cup vinegar
* 1-cup stock
* ? teaspoon hot chili pepper (minced)
* 2 tablespoons atsuete oil
* Pinch of salt & pepper
Directions:
1. In a saute pan, heat oil.
2. Saute garlic and onion.
3. Add in minced heart and lungs.
4. Season to taste with salt & pepper.
5. Add in oregano, laurel leaf, red bell pepper and vinegar.
6. Bring up heat and allow boiling without stirring.
7. Stir in stock and hot chili pepper.
8. Lower heat and allow simmering until stock evaporates a little.
9. Finish with atsuete oil.
10. Serve hot.
Technorati Tags: bopis, bopiz, filipino food, food, pulutan, spicy pork recipe
13 October, 2009 at 4:59 am
Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)
Directions:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter and top with the gravy on top.
Technorati Tags: beef morcon, filipino recipes, philippine food
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