Recipes are not hard to find with our list of Filipino food recipes!

29 March, 2010 at 8:31 am

Technorati Tags: beef chicken seafood goat, filipino food recipes, meal ideas, philippines recipes, recipes, soup recipe, vegetables

Pancit Molo soup recipe

3 March, 2010 at 6:45 pm

Ingredients :
1 pack molo (or siomai/wonton) wrappers

Filling
1/2 lb. ground pork
1/2 lb. shrimps, chopped
1 small turnip (singkamas), chopped finely
1 small carrot, chopped finely
1/2 tsp. ground pepper
1 tsp. salt
1 egg

Broth
2 tbsp. oil
3 cloves garlic, crushed
1 small onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
6 cups chicken broth
salt and pepper, to taste
chopped spring onions, to garnish
fried garlic, to garnish

Directions:

1. Mix all ingredients for the filling.
2. Get one molo wrapper and put a little filling in the center.
3. Fold the wrapper, to make the two ends meet to seal.
4. Repeat procedure to wrap all the fillings. Set aside.
5. In a saucepan, heat oil. Sauté garlic and onions.
6. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
7. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again.
8. Reduce heat and let it simmer for a few minutes.
9. Serve hot. Topped with spring onions and fried garlic.
Makes 4-6 servings.

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Rice noodle recipe

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.

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Squid Adobo (Adobong Pusit) Recipe

23 April, 2009 at 11:15 pm

Ingredients:
1 pound medium sized squid
½ cup white cane vinegar
1 head garlic, mined ¼ cup onions, chopped
2 cups tomatoes, red and ripe
¼ cup soy sauce or salt
1 cup water
Freshly ground pepper to taste

Preparations:
1. Wash and clean the squid thoroughly. Remove the cuttle.
2. In a saucepan, put the cleaned squid. Add vinegar, garlic, pepper, soy sauce or salt and water.
3. Cook over low heat. Don’t let it overcook and squid becomes rubbery.
4. When the squid is tender enough, drain and set aside the squid broth.
5. Heat oil in another saucepan. Saute the cooked garlic until light brown in color, onion until transparent and tomatoes until soft.
6. Add the squid then simmer for 3 minutes.
7. Pour squid broth over mixture and bring to a boil.
8. Serve hot.

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