Author: vangiz

Mushroom Sotanghon Soup with Meatballs

vangiz Leave a Comment

Filipino Style Recipe: Mushroom and Sotanghon Soup with Meatballs is another easy and mouth-watering soup dish that usually during rainy season. The dish is consist of sotanghon noodles boiled in pork soup together with mushrooms and meatballs.

Ingredients:
2 packs sotanghon noodles
100 grams oyster mushrooms, torn into 2-3 pieces
1 onion, chopped
3 cloves garlic, minced
1 pork bouillon
fish sauce or salt and ground pepper to taste
3/4 litre of water
2 tablespoons chopped spring onion (optional)

Meatballs:
300 grams ground pork
1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
salt and pepper to taste
2 tablespoons cilantro, finely chopped
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until light brown. Drain and set aside.

Part 2
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion and mushroom.
2. Add water and bring to boil then add pork bouillon.
3. Add meatballs and simmer for 3 minutes.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles then simmer for another 2 minutes.
6. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Puto Ube

vangiz Leave a Comment

Filipino Style Recipe: Puto Ube is another variety of popular Filipino steamed mini rice cake. It is often eaten for breakfast served with hot coffee or sometimes during meryenda (mid-afternoon snack). Some like to eat it with dinuguan “a pork blood stew”.

Ingredients:
340g plain flour
250g white sugar
2 tablespoons baking powder

125ml evaporated milk
250ml water
2 raw eggs
250g butter, softened
1/2 teaspoon ube flavour
1/8 teaspoon violet food powder(optional)
cheddar cheese for toppings, cut into thin slices

Procedures:
Part 1
1. Preheat oven to 190 degrees C.

Part 2
2. In a bowl, mix together dry ingredients then sift.
3. Pour in the water and evaporated milk and stir well. Mix in the eggs, ube flavour, violet food powder and butter. Do not over mix.

Part 3
1. In a steamer, boil water then wrap the over with a towel.
2. Grease mini muffin pans then pour the mixture into molds 3/4 full. Top with cheese.
3. Steam over medium heat for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
4. Let it cool slightly before removing from the muffin pans.

Pinakbet with Chicharon

vangiz Leave a Comment

Filipino Style Recipe: Pinakbet or Pakbet with Chicharon (crispy pork rind) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste. One of my favorite when it comes to vegetables dishes as long as not overcooked.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1 small pack chickaron (crispy pork rind), crushed
1/4 lbs. shrimp, peeled and deveined
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Transfer to serving plate then sprinkle with crushed chicharon. Serve with rice. Share and Enjoy!

Crispy Pork Sinigang

vangiz Leave a Comment

Filipino Style Recipe: Crispy Pork Sinigang is another variety of Filipino tamarind soup. This dish has a sour taste best to serve during rainy and cold season.

Ingredients:
3/4 kilo pork belly
1 cup flour
1 cup breadcrumbs
2 eggs, beaten
8 pieces tamarind(sampalok) or 1 pack sampaloc mix
1 big-sized onion, chopped
3 medium-sized tomatoes, quartered
2 medium-sized taro(gabi), peeled and cut into cubes
1/2 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1/2 teaspoon ground pepper
1 liters water
oil for frying
3 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and reserved the broth.

Part 2
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs and breadcrumbs into a separate bowls. Set aside.
3. Dredge the meat into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and press into bread crumbs to coat all sides.

Part 3
1. In a pan, heat oil then deep fry coated meat until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 4
1. In a pot, boil tamarind in 1.5 cups water, pound and strain the juice. Set aside.

Part 5
1. In a large casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add crispy pork and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Ginataang Bilo-Bilo

vangiz Leave a Comment

Filipino Style Recipe: ginataang bilo-bilo or sticky rice balls in sweet coconut milk is another variety of popular Filipino mid-afternoon snack (meryenda) that is usually served in any special occasion. It is consist of sticky rice balls cooked in sweetened coconut milk together with other ingredients.

Ingredients:
Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.

Chicken and Pork Red Curry

vangiz Leave a Comment

Filipino Style Recipe: Chicken and Pork Red Curry is another mouth-watering dish inspired to Indian and Islamic cuisine. This dish is another variety of typical Filipino curry dish. The dish is usually made of chicken and pork meat cooked in cream, curry powder and chilies until tender. Curry is one of the popular spices that gives a spicy and strong flavor.

Ingredients:
1/2 kilo pork, cut into serving pieces
1/2 chicken, cut into serving pieces
3 potatoes, quartered
2 carrots, cut into cubes
2 bell peppers(red & green), slice into strips
1 cup all purpose cream
3 tablespoons red curry powder(dissolved in 1/2 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 tablespoons fish sauce (patis)
1/4 teaspoon chili flakes (optional)
3 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, saute garlic and onion until soft.
2. Add chicken and pork then stir cook until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender.
4. Add celery, bell peppers, fried potatoes and carrots then simmer for a minute.
5. Add cream, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Garnish with chopped celery leaves.
7. Serve hot with steamed rice.

Crispy Pork Kilawin

vangiz Leave a Comment

Filipino Style Recipe: Crispy pork kilawin is another popular spicy and sour appetizer that usually served as finger food(pulutan). Normally the pork meat(usually cheek and ears) comes boiled and grilled then chop into small pieces. Mix well with onions, vinegar, soy sauce, salt and pepper.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 30-40 minutes
Good for 5-7 servings

Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
2 big red onions, chopped
2 thumb-sized gingers, minced(optional)
3 hot chili(siling labuyo), chopped
1 red bell pepper, cut into strips
2 pieces green chili(siling haba), slice diagonally
1/2 cup vinegar
1/3 cup soy sauce
salt and pepper to taste

Procedures:
Part 1
1. In a pot, Pour water, pork and salt. Bring to boil for 30-40 minutes or until soft and tender.
2. Drain and grill over hot charcoal until browned and crisp.
3. Let it cool then chopped into small pieces.

Part 2
1. In a large bowl, place chopped pork and other ingredients. Toss to combine.
2. Serve! best for pulutan.

Mushroom and Tomato Pasta

vangiz Leave a Comment

Filipino Style Recipe: Mushroom and Tomato Pasta is an easy and simple pasta dish consist of linguine pasta and a creamy white sauce with mushrooms, tomatoes and cheese.

Ingredients:
250 grams linguine
2 tablespoon butter
5 cloves garlic, miced
5 pieces tomatoes, chopped
1 cups oyster mushroom, torn into 2-3 pieces
1 pack (250 ml) all purpose cream
1 piece chicken bullion dissolved in 1/2 cup water
1/4 cup Parmesan or Cheddar cheese
1 tablespoon oil
salt and pepper to taste
1 teaspoon dried basil flakes (optional)

Procedures:
Part 1
1. Cook pasta according to package instruction. Drain.
2. Sprinkle with oil to avoid from sticking and set aside.

Part 2
1. In a pan over medium heat, saute garlic in butter until translucent.
2. Add tomatoes and cook for 5 minutes or until the tomatoes are soft and the juices comes out.
3. Add the mushrooms and cook for about 3 minutes.
4. Add the all purpose cream and chicken broth, reduce heat and let it simmer uncovered until liquid is reduced and the sauce is a bit thickened.
5. Add the cheese and season with salt and pepper.
6. Scoop the sauce over pasta, top with cheese and basil.

Pork Adobo with Sweet Pea Beans

vangiz Leave a Comment

Filipino Style Recipe: Pork Adobo with Sweet Pea Beans is another variety of Filipino pork adobo, we just add sweet pea beans (sitsaro) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
150 grams sweet pea beans, trimmed
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add sweet pea beans.
4. cook for another 3 minutes then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.

Grilled Garlic Squid

vangiz Leave a Comment

Filipino Style Recipe: Grilled Garlic Squid a simple yet delicious dish that doesn’t require much ingredients. The squid marinated, grilled and cooked in soy sauce, lemon juice, soda, pepper and garlic. Avoid to overcook the squid because it will become rubbery texture and tough.

Ingredients:
1 kilo medium-sized fresh squid
1 cup soda (sprite or 7-up)
1/4 cup light soy sauce
2 tablespoons lemon juice
6 cloves garlic, minced
2 teaspoons grind pepper
2 tablespoons canola oil

Procedures:
Part 1
1. To clean the squid, pull the head and remove the plastic-like cartilage.
2. Then push the head in, popping out the hard “beak” and discard it.
3. Wash the squid very well under running water.

Part 2.
1. In a bowl, combine squid and all the ingredients then marinate for at least 1 hour.

Part 3
1. Grill the squid for 3 minutes, use the marinade sauce for basting. Set aside.

Part 4
1. In a pan, simmer marinade until the sauce reduced.
2. Add squid then stir cook for another minute.(Don’t overcooked, squid will become tough).
3. Transfer to serving bowl then serve. Enjoy!