Author: vangiz

Spicy Tuna Pasta

vangiz Leave a Comment

Filipino Style Recipe: Spicy tuna pasta is another easy and simple pasta dish. It is consists of sauteed spicy tuna flakes with tomatoes, chili, garlic, onion and parsley then stir cook together with pasta until done. Spicy tuna pasta is usually serve as meryenda(mid-afternoon snack) or in any special occasion.

Ingredients:
250 grams linguine or any pasta
1 can(185 grams) spicy tuna flakes, drained
3 tablespoons olive oil
3 cloves garlic, minced
1 onion, minced
2 tomatoes, diced
1/4 teaspoon chili flakes or chopped bird’s eye chili
1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese(optional)
2 tablespoons sliced black olives(optional)
1 tablespoon capers(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat olive oil then saute garlic and onion until translucent.
2. Add tomatoes and tuna then continue sauteing for 5 minutes.
3. Add black olives, capers and chili then season with salt and pepper.
4. Add pasta and parsley then stir cook for a minute. Turn off the heat.
5. Arrange spicy tuna pasta into serving plate then sprinkle remaining parsley and top with grated cheese. Serve!

Suman sa Lihiya

vangiz Leave a Comment

Filipino Style Recipe: Suman sa lihiya(lye) is another popular Filipino delicacy from southern part of Luzon specially in Batangas Region. Like other suman we will use glutinous rice, but we treated the rice with lihiya(lye water) until the color turns to yellowish. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice(malagkit)
1 tablespoon lye water(lihiya)
banana leaves, cleaned and cut into smaller sized(4×5 inch)
banana leaves, cleaned and cut into bigger sized(8×11 inch)
cotton strings or any food-safe string
brown sugar or latik for dipping

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Drain water then pour lye water. Mix well until color turns to yellowish.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 3
1. Arrange the bigger leaf(topside down) on a flat surface then place the smaller leaf(topside up) in the center of bigger leaf.
2. Scoop 3 tablespoons of rice mixture on smaller leaf, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 4
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. Unwrap then transfer to serving plate. Serve with latik.

For the latik recipe, please visit http://filipinostylerecipe.com/2013/11/latik-sweetened-coconut-sauce/

Beef Adobo

vangiz Leave a Comment

Filipino Style Recipe: Beef adobo or adobong baka is another variety of popular Filipino adobo. The beef marinated in a blend of soy sauce, garlic, bay leaves, peppercorns, salt and sugar then cook and simmer with vinegar until meat is tender and the sauce is almost absorb.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 50-60 minutes
Good for 3-4 persons

Ingredients:
500 grams beef, cut into thin slices
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, chopped
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
2 tablespoons brown sugar
1/2 cup water
salt to taste

Procedures:
Part 1
1. In a pot, combine beef, garlic, bay leaves, peppercorns brown sugar, and soy sauce. Marinate for an hour or overnight inside the fridge.

Part 2
1. Pour water then simmer in a low heat for 40 minutes or until beef is tender.
2. Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.
3. Cook until the sauce is almost absorb and start to render oil.
4. Transfer to serving plate then serve with rice.

Crispy Fried Spinach

vangiz Leave a Comment

Filipino Style Recipe: Crispy fried spinach is a delicious and healthy snack dish. The spinach leaves coated in flour mixture then fry until light brown and crisp. Serve with your favorite dipping sauce. This dish should serve immediately after cooking to preserve the crunchiness of spinach.

Ingredients:
2 bunch fresh spinach, trimmed and rinse
1 cup flour
1/2 cup water
a dash of salt
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and water but not too watery. Mix until well blended.

Part 2
1. Dip the spinach leaves one by one in flour mixture until well coated.
2. Fry spinach for a 10 seconds each side or until light brown and crisp.
3. Drain on paper towels and repeat the procedures for remaining pieces. Serve immediately with sour cream dip.

Pan Fried Rosemary Chicken with Potato Wedges

vangiz Leave a Comment

Filipino Style Recipe: pan fried rosemary chicken with potato wedges is another easy and simple chicken dish. First, the potato wedges fry into butter until golden brown. Then pan fried chicken seasoned with rosemary, salt and pepper until golden brown. I recommend this dish for those on diet and health conscious.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-25 minutes

Ingredients:
500 grams chicken, cut into serving pieces
4 pieces potatoes, peeled and cut into wedges
1 teaspoon fresh or dried rosemary
1/2 cup butter
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, place chicken then season with rosemary, salt and pepper.

Part 2
1. In a pan, melt butter then fry potato wedges until golden brown. Drain and set aside.
2. In a same pan, Add butter then fry chicken until golden brown and tender. Drain.
3. Arrange fried rosemary chicken and potato wedges in a plate then serve.

Pina Colada Smoothie

vangiz Leave a Comment

Filipino Style Recipe: Pina colada smoothie is a popular beverage from Puerto Rico and most Filipinos are starting to love this beverage. This drink is consists of coconut cream and pineapple then blended in ice cubes together with light rum then garnish with pineapple slices and cherries.

Good for 4 servings

Ingredients:
3/4 cup coconut cream
1 cup pineapple juice
1 cup light rum(optional)
2 cups ice cubes

Garnishing:
4 pineapple slices(optional)
8 maraschino cherries(optional)

Procedures:
1. In a blender, process pineapple slices, coconut cream, light rum and ice cubes for 15 seconds or until smooth.
2. Pour into glasses then garnish with pineapple slices and cherries. Serve cold.

Notes:
1. You may also add condensed milk for sweeter taste.

Adobo Pasta

vangiz Leave a Comment

Filipino Style Recipe: Adobo pasta or pork adobo pasta is another delicious and tasty pasta made of Filipino adobo. This is another innovation on how to recycle the left-over adobo. This dish is very simple and easy to follow, normally the adobo meat shredded into flakes then saute until brown and crisp. Then toss in pasta together with black olives and spring onion. If pork adobo is not available,

Estimated time of preparation: 5 minutes
Estimated time of cooking: 30 minutes
Good for 4 persons

Ingredients:
400 grams spaghetti pasta or any pasta
1/2 kilo pork adobo(preferably left-over), shredded into flakes
2 tablespoons olive oil
3 cloves garlic, sliced thinly
salt and pepper to taste

1/2 cup black olives, sliced(optional)
1/4 teaspoon chili pepper flakes (optional)
chopped spring onion for garnishing(optional)

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic until light brown.
2. Add adobo flakes and chili flakes then stir fry until brown and crisp.
3. Add pasta, black olives, olive oil, salt and pepper then toss to coat.
4. Turn off the heat then transfer to serving plate and garnish with spring onion. Serve.

Crispy Fried Tahong

vangiz Leave a Comment

Filipino Style Recipe: Crispy fried tahong or mussels is another easy way to cook mussels. This seafood dish is simple to prepare, boil mussels until the shells open. Remove the mussels the coat in flour mixture then fry until golden brown. This is usually serve with spicy vinegar as appetizer or finger-food(pulutan).

Estimated time of preparation: 8 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-5 persons.

Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, sliced and pound
3/4 cup flour
1/4 cup cornstarch
1/4 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
oil for frying

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.

Part 2
1. In a bowl, mix flour, cornstarch, ginger powder, salt and pepper.
2. Dredge the mussels in flour mixture until well coated. Set aside.

Part 3
1. In a frying pan, heat oil then fry mussels until golden brown and crisp. Drain on paper towels.
2. Transfer to serving plate then serve with spicy vinegar.

Tuna and Mushroom Omelet

vangiz 1 Comment

Filipino Style Recipe: Tuna and mushroom omelet or omelette is an easy yet delicious breakfast recipe. It is consists of beaten eggs, tuna flakes and mushrooms then cooked until set. Then usually serve during breakfast with fried rice.

Estimated time of preparation and cooking: 10-20 minutes
Good for 1 servings

Ingredients:
4 eggs, beaten
1/2 cup butter or margarine
1 can(115 grams) mushrooms, pieces and stems
1 can(155 grams) tuna flakes(spicy/oil), drained
1 onion, chopped
2 tomatoes, diced
salt and ground pepper to taste
1/2 cup cheese, grated

1/4 cup evaporated milk(optional)
1 tablespoon parsley, chopped(optional for garnishing)

Procedures:
Part 1
1. In a bowl, beat the eggs and milk together until frothy then season with salt and ground pepper. Set aside.

Part 2
1. In a nonstick frying pan, heat butter over medium heat.
2. Saute onions, mushrooms and tomatoes for 3 minutes or until soft.
3. Add tuna flakes and ground pepper, continue sauteing for another 3 minutes. Strain and set aside.

Part 3
1. In a same pan, add butter, half of tuna-mushroom mix then pour half of egg mixture.
2. Sprinkle with grated cheese then cook until bottom is golden.
3. Gently fold omelet over then carefully slide omelette onto a serving plate.
4. Garnish with parsley then serve with hot sauce!

Tips:
1. You may include bell peppers and zucchini sliced thinly in omelette filling.

Kwek-Kwek

vangiz 1 Comment

Filipino Style Recipe: Kwek-kwek is another popular Filipino meryenda(mid-afternoon snack) that is commonly sold along the streets. Kwek-kwek is a hard-boiled quail eggs wrapped in orange batter then deep fried until golden brown. This is similar to tokneneng which is made up of chicken or duck eggs instead of quail eggs.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20 minutes

Ingredients:
3 dozen quail eggs, hard-boiled
2 cups flour
1 tablespoon baking powder
3/4 cup water
salt and ground pepper to taste
1 teaspoon orange food coloring
cooking oil for frying

Procedures:
1. In a mixing bowl, combine flour,salt, pepper, water and food coloring. Mix until well blended.
2. Add baking powder, stir to smooth batter and set aside for 15 minutes.
3. Place the hard-boiled eggs in the mixing bowl and coat with batter.
4. Spoon out the eggs from the batter and deep fry in hot cooking oil for a minute or until the coating is crispy.
5. Drain and serve with spicy vinegar or sweet and sour sauce. Enjoy!

Notes:
1. You may also used anatto water instead of food coloring.
2. You may used duck eggs or chicken eggs instead of quail eggs.

Dipping Sauce:
1/2 cup vinegar
2 tablespoons flour or cornstarch
1/2 cup sugar
1/2 cup water
3 tablespoons soy sauce or 2 tablespoons ketchup for coloring
hot sauce or chopped chili peppers(labuyo)(optional)

Procedures:
1. In a sauce pan, combine all the ingredients then simmer in a low heat while keep stirring until thickens.