Author: vangiz

Creamy Beef Stroganoff Pasta

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Filipino Style Recipe: Creamy Beef Stroganoff Pasta is a creamy pasta dish made of beef strips and mushrooms cooked in creamy white sauce. This is commonly serve in any occasion or mid-afternoon snack. The creamy beef stroganoff can also be serve together with pasta or steamed rice.

Ingredients:
1/2 kilo spaghetti pasta
1/2 kilo beef sirloin, cut into strips
1 can sliced mushroom, drained
1 large onion, diced
3 cloves garlic, minced
1 tablespoon vegetable oil

Marinade:
1/2 cup red wine
1 teaspoon salt
1/2 teaspoon ground black pepper

Creamy Sauce:
3/4 cup butter
1/2 cup flour
2 cups water
1 beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/3 cup sour cream
1/3 pack (9 oz) cream cheese, softened

Procedures:
Part 1
1. Prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. Marinate beef strips into the red wine, salt and pepper for 15 minutes. Drain beef and reserve the marinade.
2. In a large pan, heat oil then put the beef until browned around 10-15 minutes. Transfer browned beef into a plate.

Part 3
1. Using the same pan, melt 2 tablespoons butter over medium heat.
2. Saute onion and garlic until translucent then add the mushroom and cook for 5-8 minutes. Transfer into another plate.

Part 4
1. In the same pan, melt the remaining butter then whisk in flour. Cook over medium heat for around 5 minutes.
2. Add water and beef bouillon then let it boil while stirring constantly.
3. Pour the marinade then add the Worcestershire sauce and mustard.
4. Add the mushroom and beef, cover then simmer until meat is tender around 1 hour.
5. When you are about to serve, stir in the cream cheese and sour cream and cook for 5 minutes.
6. In a serving plate, prepare pasta then top with a generous creamy beef stroganoff. Sprinkle with chopped spring onion. Enjoy.

Chicken Macaroni Salad

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Filipino Style Recipe: Chicken Macaroni Salad is comprises a chicken and macaroni pasta as main ingredient. Combine with mayonnaise, carrots, raisins, pickles, cheese, salt and pepper. This is commonly serve as mid-afternoon snack (meryenda) or side dish.

Ingredients:
500 grams chicken fillet
500 grams ditalini or elbow macaroni pasta
1 large carrots
1/2 cup raisins
1/2 sweet pickles, chopped
1 small pack pineapple tidbits, drained
1 cup grated cheese
salt and pepper to taste
100 grams ham (optional)

Procedures:
Part 1
1. In a pot, boiled chicken in water with 1 tablespoon salt then cook until tender. Drain and let it cool.
2. Remove the chicken and allow to cool before shredding the meat into a large bowl.

Part 2
1. Boiled carrot for 3 minutes then drain and allow to cool. Remove the skin and cut into small pieces. Set aside.
2. Cook ham then cut into small pieces. Set aside.

Part 3
1. In a large bowl, shred chicken then add mayonnaise. Mix until just blended.
2. Add the rest of ingredients then season with salt and pepper according to taste. Mix until well blended.
3. Refrigerate for at least 1 hour before. Serve.

Asian Style Steamed Cream Dory

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Filipino Style Recipe: Asian Style Steamed Cream Dory is another simple and quick fish dish that consists of cream dory cooked in Asian sauce made of light soy sauce, oyster sauce, water, sugar, ginger and sesame oil.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15 minutes
Good for 2-3 persons

Ingredients:
500 grams cream dory, sliced
1 thumb-sized ginger, sliced
salt and pepper to taste
2 stalks onion leeks, sliced diagonally
2 pieces chili pepper, sliced

Sauce:
3 tablespoons light soy sauce
1 tablespoon oyster sauce
2 cups water
2 tablespoons brown sugar
1 teaspoon grated ginger
1 tablespoon sesame oil

Procedures:
Part 1
1. Rub the fish with salt and pepper.
2. In a steamer, line with parchment paper so the fish won’t stick to the bottom.
3. Arrange fish then top with ginger then steam for 10 minutes or until cooked.

Part 2
1. In a sauce pan, combine the sauce ingredients then bring to boil.
2. Add onion leeks and chili pepper. Turn off the heat.

Part 3
1. In a serving plate, arrange fish then pour the sauce on top then garnish with remaining onion leeks. Serve with steamed rice.

Savory Meatballs

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Filipino Style Recipe: Savory meatballs is a simple and easy to prepare dish. This is mainly made up of meatballs that consists of ground pork or beef, bread crumbs, egg, herbs, and seasonings. The mixture formed into ball shaped then deep fried until golden brown. Serve with Asian sauce.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 20-25 minutes

Ingredients:
Meatballs:
500 grams ground pork or ground beef
1 tablespoon cornstarch or 1/2 cup bread crumbs
1 raw egg
1/2 onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce(optional)
1/2 teaspoon Worcestershire sauce(optional)
1 small carrot, finely chopped(optional)
2 tablespoons cilantro, finely chopped(optional)

Sauce:
1/4 cup hoisin sauce
1 tablespoon soy sauce
2 tablespoons vinegar
1 glove garlic, minced
1/2 teaspoon ground pepper
1/2 teaspoon sesame oil

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine 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 golden brown. Drain and set aside.

Part 2
1. In a bowl, combine sauce ingredients then mix until well blended.

Part 3
1. In a serving plate, arrange meatballs then pour the sauce on top. Serve and enjoy.

Shredded Chicken Sotanghon Soup

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Filipino Style Recipe: Shredded chicken sotanghon soup is another soup dish made in shredded chicken breast cooked in stock together with sotanghon, mushrooms, and other vegetables. This is commonly served during rainy season.

Estimated time of preparation and cooking: 30-40 minutes

Ingredients:
500 grams chicken breast, legs or thighs
200 grams sotanghon noodles
7 cups chicken stock
1 small carrots, cut into strips
3/4 cup cabbage, shredded
3 gloves garlic, minced
1 medium onion, sliced
2 tablespoons fish sauce(patis)
2 tablespoon olive oil
salt and pepper to taste
1/2 tablespoon achuete(annatto), dilute in 1 cup hot water (optional)
30 grams dried Chinese black mushrooms(shiitake), (optional)
2 onion leeks or spring onion, chopped(optional)

Procedures:
Part 1
1. In a pot, boil water then add chicken and salt. Cook for 10 minutes.
2. Remove chicken and reserve the stock. Shred the chicken using fork. Set aside.
3. In a bowl, arrange mushrooms and soak in hot water for 15 minutes. Drain, slice and set aside.
4. In a separate bowl, Cut the sotanghon to desired length and soak in hot water until soft.

Part2
1. In a pot, heat oil and saute garlic, onion.
2. Add chicken, mushrooms and season with fish sauce and pepper. Stir fry for 3 minutes.
3. Pour annatto water, chicken stock, chicken bouillon then cover and bring to boil for 5 minutes.
4. Add carrots then cook for another 3 minutes.
5. Add sotanghon, cabbage and onion leeks then simmer for another minute.
6. Transfer to serving bowl sprinkle with toasted garlic. Serve with calamansi and fish sauce.

Adobo Fried Rice

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Filipino Style Recipe: Adobo fried rice is another easy and simple rice dish. It’s another way to recycle leftover chicken or pork adobo. The dish is made up of leftover rice stir fried together with adobo and other seasonings. This can be serve during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
5 cups left-over rice, leftover
1 cup left-over chicken or pork adobo, shredded or cut into small pieces
1 head garlic, slice thinly
salt and pepper to taste
1 tablespoon adobo oil or cooking oil

Procedures:
Part 1
1. In a pan, heat oil then stir fry garlic until golden brown. Remove from pan and set aside.
2. In a same pan, put adobo then stir cook for 3 minutes.
3. Add cooked rice then cook for 10 minutes. Toss occasionally.
4. Add fried garlic then season with salt and pepper. Cook for another minute.
5. Transfer to serving plate then serve.

Spicy Chicken Feet

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Filipino Style Recipe: Spicy chicken feet (paa ng manok) is an exotic food made from chicken feet cooked in spicy sauce that consists of soy sauce, oyster sauce, hoisin sauce and chili flakes. This is commonly served together with steamed rice or as pulutan together with beer.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 30-40 minutes

Ingredients:
1 kilo chicken feet
8 cloves garlic, peeled and crushed
1 large onion, peeled and sliced
1 tablespoon ginger, peeled and minced
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
3 cups water
1 tablespoon brown sugar
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
salt to taste
1/2 teaspoon dried chili flakes
1 teaspoon sesame oil

2 star anise (optional)
1/4 teaspoon cinnamon powder (optional)
toasted sesame seeds for garnishing (optional)
chopped spring onion for garnishing (optional)

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with salt.
2. Rinse chicken feet thoroughly and drain.

Part 2
1. In a pot, arrange chicken feet, garlic, onion, ginger, soy sauce, peppercorns, bay leaves, sugar and water.
2. Cover and simmer in a low heat for 20-30 minutes or until tender. Add water in necessary.
3. Add oyster sauce, hoisin sauce and chili flakes then simmer for 5 minutes.
4. Add cinnamon powder, start anise, sesame oil then adjust seasoning according to taste.
5. Cook and simmer until the sauce is almost dry. Toss frequently.
6. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve with steamed rice.

Halabos na Hipon

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Filipino Style Recipe: Halabos na Hipon (Buttered Garlic Shrimp) is a quick and simple shrimp dish cooked in butter, soda and garlic until cooked. This can be served together with steamed rice or pulutan(appetizer).

Estimated time of preparation: 3 minutes
estimated time of cooking: 3-5 minutes

Ingredients:
500 grams shrimp, cleaned and trimmed out the antenna and sharp pointed.
2 cups soda (sprite or 7-up)
3 cloves garlic, minced
1/2 teaspoon butter
salt and pepper to taste
chopped spring onion for garnishing

Procedures:
Part 1
1. In a large bowl, marinate shrimp in soda for 20 minutes.

Part 2
1. In a pan, melt butter then saute garlic until light brown.
2. Add shrimp then saute until color turns to orange.
3. Season with salt and pepper then simmer for a minute. (If the sauce is too much, remove the shrimp then simmer until the sauce evaporates).
4. Transfer to serving plate then sprinkle with spring onion. Serve immediately.

Suman sa Ibos

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Filipino Style Recipe: Suman sa ibos is a popular Filipino delicacy made from glutinous rice, coconut milk and salt then wrap in buri leaves. Cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 30 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice (malagkit)
2 cups coconut milk
1 tablespoon salt
young coconut or buri leaves for wrapping

Procedures:
Part 1
1. In a large bowl, place glutinous rice, coconut milk and salt then leave it for at least 20 minutes or until the rice absorb the coconut milk. Set aside.

Part2 (To make a buri wrapper)
1. Fold the end of buri leaf by half inch then fold the bottom edge into a triangle.
2. Swirl the buri leaf in an overlapping manner to make a tube then lock to prevent from swirling back.
3. Scoop the mixture into mold then seal then end with toothpick and tie with buri strips. Set aside.

Part 3
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Remove from the pot then let it cool.
4. Unwrap then transfer to serving plate. Serve with latik.

Chicken Kung Pao

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Filipino Style Recipe: Chicken Kung Pao is a popular Chinese dish made from chicken fillet, peanut, and dried chili cooked in a rich sauce with hints of Asian spices. This recipe is easy and simple but mouth-watering chicken dish.

Ingredients:
300 grams chicken fillet, cut into serving pieces
1/4 cup peanut, unsalted
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 onion, chopped
1 small-sized red bell pepper, diced
2 tablespoons spring onion, chopped
1/2 cup onion leeks, sliced diagonally
3 pieces dried chili(optional)
salt and pepper to taste
2 tablespoons sesame oil

Sauce Mixture:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon cornstarch
sugar

Procedures:
Part 1
1. In a bowl, combine sauce mixture until well blended.

Part 2
1. In a pan, heat oil then stir fry chicken until well-browned.
2. Add peanut then stir fry, add ginger, garlic, and onion.
3. Add bell pepper then continue sauteing for a few seconds.
4. Add sauce mixture then cover and simmer until thickens.
5. Add dried chili and onion leeks then adjust seasoning according to taste.
6. Transfer to serving bowl then sprinkle with spring onion. Serve immediately. sugar