Author: vangiz

Spicy Shrimp Fettucine

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Filipino Style Recipe: Spicy Shrimp Fettuccine is an easy and simple pasta dish consist of fettuccine pasta and shrimp cooked in spicy red sauce.

Ingredients:
1 medium white onion,minced
3 cloves garlic, minced
4 pieces tomatoes, minced
2 pieces green chilies, cut diagonally
1/4 kilo shrimps
1 can shiitake mushrooms, halved
1/2 cup tomato sauce
1/2 kilo fettuccine, cooked according to package instruction
oil for sauteing
salt and pepper to taste
4 tablespoon Parmesan cheese

Procedures:
1. In a sauce pan over medium heat, saute onion and garlic until translucent and fragrant.
2. Add tomatoes and cook until soft. Add the chilies and mushrooms and cook for 5 more minutes.
3. Add the shrimps and cook until color tuns orange. Add the tomato sauce and let it simmer. Season with salt and pepper.
4. Add the cooked fettuccine and mix. Remove from heat and transfer to serving dish. Top with Parmesan cheese.

Crispy Chicken Binagoongan

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Filipino Style Recipe: Crispy Chicken Binagoongan (Shrimp Paste) is another variety of chicken dish sauteed and cooked in shrimp paste. This is usually serve together with fried eggplants and steamed rice.

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons pre-sauteed shrimp paste (bagoong alamang)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/2 cup unsalted chicken broth
1 tablespoon brown sugar
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil
3 pieces green chili(siling haba)(optional)
2 stalks onion leeks, chopped (optional)
cooking oil for frying

For Breading Mix:
1 cup flour
1 teaspoon garlic powder
1 teaspoon ginger powder
1-2 raw egg
2 cups panko breadcrumbs
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, garlic powder, ginger powder, salt and ground pepper.
2. In a separate bowl, pour beaten eggs then add a little water.
3. In another bowl, combine panko breadcrumbs.

Part 2
1. Dredge the chicken into flour mixture then dip in egg mixture.
2. Press into breadcrumbs to coat evenly. Repeat for the remaining chicken.
3. Deep fry for 10-15 minutes or until golden brown.
4. Drain on paper towel.

Part 3
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 4
1. In a separate pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Pour chicken broth and shrimp paste. Bring to boil.
3. Add brown sugar, green chili and red chili. Adjust seasoning according to taste then simmer for another 2 minutes in low fire.
4. Add fried eggplant and fried chicken then toss until well coated.
5. Transfer to serving plate then garnish with onion leeks. Serve with steamed rice.

Spicy Pork and Eggplant

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Filipino Style Recipe: Spicy Pork and Eggplant is consist of fried eggplant and ground pork sauteed and cooked in spicy thick sauce. This simple yet mouth watering dish is usually served together with steamed rice.

Ingredients:
2 long eggplants cut into 2 inch length and halved
1/4 kilogram ground pork
3 cloves garlic, minced
1 medium onion, minced
1 piece chili, chopped
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon flour dissolved in 1/4 cup water
salt and pepper to taste

Procedures:
1. Heat oil in a pan over medium heat. Fry eggplant until soft and browned on each side. Remove from pan and set aside.
2. On the same pan, saute garlic, chilies, and onion until fragrant and translucent.
3. Add ground pork and cook until browned. Add oyster sauce,soy sauce and water. Simmer until sauce thickens around 10 minutes. Add back the eggplants and cook for 3 minutes.
4. Season with salt and pepper according to preference.
5. Serve with steamed rice and enjoy.

Ground Pork and Chicken Caldereta

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Filipino Style Recipe: Ground Pork and Chicken Caldereta or Kalderetang Giniling na Baboy at Manok is another variety of Filipino tomato-based caldereta. Normally ground pork and chicken fillet cooked in tomato sauce, bell pepper, liver spread, carrots and potatoes. This is another mouth-watering dish.

Ingredients:
300 grams ground pork
200 grams chicken fillet, cut into small pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add chicken, continue sauteing until color turns to light brown.
3. Add ground pork then saute for 3 minutes.
4. Add liver spread, tomato sauce, bay leaves and water then simmer for 5 minutes or until meat is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 3 minutes.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Pork Pata Caldereta

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Filipino Style Recipe: Pork Pata Caldereta or Kalderetang pata ng baboy is another variety of Filipino tomato-based caldereta. Normally the pork leg boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite.

Ingredients:
3/4 kilo pork leg (pata), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork leg, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until pork is tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Chicken Tinola with Corn

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Filipino Style Recipe: Chicken Tinola (Tinolang Manok) with corn or Filipino chicken ginger soup with corn is one of the common dish in the Philippines. A simple and easy to cook recipe with corn cobs for more flavorful taste to our dish.

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients :
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or 1 green papaya, cut into serving pieces
2 Japanese corn cobs, cut into 4-5 pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water or rice washing
4 tablespoon vegetable oil
salt to taste

Procedures :
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then add corn. Simmer for 10 minutes or until chicken and corn are tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add chili leaves then turn off the heat.
6. Let stand for a few minutes to cook the leaves then transfer to a serving dish and serve. Enjoy!

Basil Chicken

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Filipino Style Recipe: Basil Chicken is another simple yet delicious chicken dish inspired by Thai cuisine. The chicken sauteed and cooked in spicy thick sauce and spices together with basil leaves.

Ingredients:
500 grams chicken fillet, cut into serving pieces
12-15 basil leaves
1 red bell pepper, diced
3 cloves garlic, minced
1 onion, chopped
3 bird’s eye chili (labuyo), chopped
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 tablespoons hoisin sauce
1/2 teaspoon brown sugar
fish sauce and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine soy sauce, oyster sauce, hoisin sauce, brown sugar and ground pepper. Mix and set aside.

Part 2
1. In a pan, heat oil then sauce garlic and onion.
2. Add chicken then continue sauteing until almost cooked.
3. Add bell pepper and stir cook until chicken is tender.
4. Pour then sauce then toss until well distributed.
5. Add chili then adjust seasoning according to taste.
6. Add basil then cook for half a minute.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Puto Flan with Caramel Sauce

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Filipino Style Recipe: Puto Flan with Caramel Sauce is a Filipino favorite mid-afternoon snack (meryenda) made of puto bread with leche flan then drizzle with caramel sauce.

Puto Flan
Ingredients:
2 cups cake flour or all purpose flour
1 cup white sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 egg whites
1/4 cup evaporated milk
1 1/2 cup water
1/2 teaspoon yellow food color

Leche Flan:
4 egg yolks
1 big can (300 grams) condensed milk
2 teaspoon lemon juice

Procedures:
Part 1 (Leche Flan)
1. In a bowl, combine mixture then whisk until well blended.
2. Grease moulds then pour leche flan mixture 1/2 inch full.
3. Place into steamer then cover with cheesecloth, steam over low heat for 10 minutes.
4. Remove from steamer and let it cool.

Part 2 (Puto)
1. In a separate bowl, combine wet mixture until blended
2. In another bowl, combine wet mixture until blended
3. Combine both mixture then add food color. Mix until no lumps and smooth.
4. Strain mixture using clean cheesecloth then pour over leche flan until almost full.
5. Place into steamer then cover with cheesecloth, steam over low heat for another 10 minutes.
6. Top each puto with leche flan then steam for another 5 minutes or until a toothpick inserted into the centre of a puto comes out clean.
7. Remove from steamer and let it cool.

Caramel Sauce
Ingredients:
1/2 cup granulated sugar
2 tablespoon butter, cut into small cubes
2 tablespoon all purpose cream
1/4 teaspoon salt

Procedures:
1. In a pan over medium heat, put the sugar and wait until it starts to melt. Do not stir the unmelted portion as this will cause the sugar to harden. The sugar will turn to thick amber colored liquid. You may now start stirring careful not to burn the sugar.
2. Stir the butter until completely melted.
3. slowly drizzle thhe all purpose cream . The mixture will bubble rapidly, continuously stir until the cream is evenly incorporated.The mixture will thicken once cooled.
4. Remove from heat and stir half of the salt. You may add the other half depending on your preference to the saltiness of your salted caramel. Allow to cool before drizzling to puto flan.

Note: Put in a bottle and cover tightly if not yet to be used. You may store this in the refrigerator for up to two weeks.

Stir Fry Shrimp in Tomato Sauce

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Filipino Style Recipe: Stir Fry Shrimp in Tomato Sauce is a simple yet mouth-watering seafood dish. The dish is consist of shrimp stir fry then cooked in tomato sauce.

Ingredients:
500 grams shrimp, head removed
1 onion, chopped
3 cloves garlic, minced
1 tomato, chopped
1 cup tomato sauce
1/2 cup broth
1/2 teaspoon sugar
3 tablespoons olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a sauce pan, heat olive oil then saute garlic and onion.
2. Add shrimp then cook until bright pink. Remove from the pan and set aside.

Part 2
1. In a same pan, add tomato then cook until soft.
2. Add tomato sauce and broth then simmer until reduced.
3. Season with salt and pepper according to taste.
4. Add shrimp then cook for another minute.
5. Transfer to serving plate then serve with steamed rice.

Crispy Pork and Broccoli

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Filipino Style Recipe: Crispy Pork and Broccoli is another simple yet delicious pork dish. The dish is consist of pork belly boiled, fried and cooked in soy sauce, oyster sauce and hoisin sauce together broccoli and other spices.

Ingredients:
500 grams pork belly
2 cups broccoli florets, blanched
2 pieces bird’s eye chili (labuyo), chopped
1 red bell pepper, diced
2 tablespoons light soy sauce
3 tablespoons oyster sauce
1 tablespoons hoisin sauce
4 cloves garlic, minced
1 onion, chopped
salt and pepper to taste.

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and leave the pork to dry. Sprinkle with salt.

Part2
1. In a pan, heat oil then deep fry pork until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 3
1. In a pan, heat oil then saute garlic, onion, chili and bell pepper.
2. Add pork then continue sauteing for a minute.
3. In a bowl, combine soy sauce, oyster sauce and hoisin sauce then pour the mixture into a pan.
4. Stir cook for a minute then add broccoli. Cook for another 2-3 minutes.
5. Season with salt and pepper according to taste.
6. Transfer into serving plate then serve immediately with steamed rice.