Author: vangiz

Adobong Balut

vangiz 1 Comment

Filipino Style Recipe: Adobong Balut or Boiled Fertilized Duck Egg Adobo is an exotic Filipino dish. Balut is commonly sold along the street, usually during nighttime and served as finger food or pulutan. Some said that duck egg is considered as aphrodisiac and help to increase the stamina. Normally the boiled balut cooked in a blend of soy sauce and vinegar, season with sugar, salt and pepper. This dish is similar to other adobo dish.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes

Ingredients:
12 pieces balut(boiled fertilized duck egg)
1/2 head garlic, minced
1 onion, chopped
1 thumb-sized ginger, peeled and minced
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup water
3 bay leaves(laurel)
4 tablespoons olive oil
1 teaspoon peppercorns
salt and sugar to taste
1/2 teaspoon chili flakes(optional)

Procedures:
Part 1
1. Remove balut shells then set aside. Reserve the broth.

Part 2
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add balut and stir fry to a minute.
3. Add soy sauce, balut broth, water, bay leaf and peppercorns then bring to boil.
4. Add vinegar and simmer for a few minutes. Add water if necessary.
5. Add chili flakes, salt and sugar according to taste then simmer for a minute.
6. Transfer to serving plate then serve with steamed rice. Enjoy:)

Adobong Hito

vangiz Leave a Comment

Filipino Style Recipe: Adobong Hito or catfish is another variety of popular Filipino adobo. The procedure is almost the same, normally the fish cooked in a blend of soy sauce, vinegar, garlic, peppercorn, salt and soda to add sweetness to our dish. Covered and simmered until the fish is tender and a little sauce is left. This delicious dish commonly served main dish or sometimes as pulutan.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 25 minutes
Good for 3-4 persons

Ingredients:
2 pieces medium-sized catfish (hito), cleaned
1 1/2 cup soda or lemonade
1/4 cup soy sauce
1/3 cup vinegar
1/2 head garlic, peeled and crushed
1 large onion, peeled and sliced
1 thumb-sized ginger, chopped and crushed
1 tablespoon peppercorns
salt to taste
4 pieces red chili peppers(labuyo), chopped(optional)

Procedures:
Part 1
1. Clean the fish by removing the fins, innards and chop off the tails.
2. Slice into serving pieces then rub with salt and wash on running water.

Part 2
1. In a cooking pot, arrange the fish and all the ingredients.
2. Cover and simmer in a medium heat until tender and a little sauce is left.
3. Adjust seasoning according to taste, add water if necessary then simmer for a few minutes.
4. Remove from heat then transfer on a serving plate. Serve with steamed rice.

Melon Milkshake

vangiz Leave a Comment

Filipino Style Recipe: melon shake or milkshake is another sweet, creamy and refreshing beverage. The procedure is almost the same with the other milkshake. This is basically made of  milk, sugar, cubed ice and melon slices. The best to served this chilled beverage during summer season.

Estimated time of preparation: 5-8 minutes

Ingredients:
3 cups fresh cubed melon
1 cup powdered milk(optional)
3 tablespoons sugar or other sweetener to taste
1 cup ice cubes

Procedures:
1. In a blender, process melon, milk, and sugar until blended.
2. Add ice and blend until smooth, add more sugar if needed.
3. Pour into glasses then served cold.

Sinaing na Tulingan

vangiz 3 Comments

Filipino Style Recipe: sinaing na tulingan is a simple fish dish by Filipinos but it requires a lot of time in cooking. Normally the fish slit horizontally on both sides then flatten. Season with salt and then wrap using banana leaves. Traditionally, we used clay pot and cooked the fish in a hot charcoal for at least 2 hours or more until it is almost soft including the bones.

Estimated time of preparation and cooking: 20 minutes.
Estimated time of cooking: at least 2 hours or more

Ingredients:
1 kilo tulingan
1/2 cup dried bilimbi(kamias) or tamarind(sampalok)
4 cups water
3 tablespoons rock salt to taste
4 pieces green chili(siling haba),(optional)
banana leaves
clay pot

Procedures:
Part 1
1. Clean the fish by removing the gills and innards then chop off the tail.
2. Slit a long horizontal line on both sides then press to flatten and soften the fish.
3. Wash on running water then rub with salt.
4. Wrap the fish with pre-cut banana leaf then set aside.
5. Repeat the procedures for remaining pieces.

Part 2
1. In a clay pot or cooking pot, arrange bilimbi then put the fish side by side.
2. Add green chili then pour water until the fish is almost covered.
3. Cover and simmer in a low heat for at least 2 hours. Add more water if necessary.
4. Continue cooking until the liquid is almost dries up.
5. Remove from heat then served with steamed rice.

photo credit to Annalyn Jusay

Sweet Corn Soup

vangiz 1 Comment

Filipino Style Recipe: sweet corn soup is an easy soup dish consists of sweet corns as main ingredients. Grind and cooked in evaporated milk and cornstarch then season with salt and pepper. This soup is usually served during rainy season.

Estimated time of preparation and cooking: 15-20 minutes

Ingredients:
1 Japanese sweet corn
2 cups water
1 tablespoon cornstarch(dissolved in 1/2 cup corn water)
salt and pepper to taste
1 tablespoon chopped spring onions(optional)
1 tablespoon chopped coriander leaves(optional)
1/2 cup evaporated milk

Procedures:
Part 1
1. In a pot, boil water with salt then cook Japanese corn until done.
2. Let it cool then removed from cob. Reserve the water.
3. Reserve 1/4 cup corns for garnishing.

Part 2
1. In a blender, process the corns with 1/2 cup corn water until smooth puree.
2. In a pot, pour milk and coriander leaves then bring to boil.
3. Add dissolved cornstarch and simmer until thicken.
4. Season with salt and pepper according to taste.
5. Add corns and spring onions then transfer to serving bowl. Serve hot with garlic sticks.

Notes:
1. You may also used corn kernels if you desired.

Pancit Lucban(Pancit Habhab)

vangiz 1 Comment

Filipino Style Recipe: pancit lucban or pancit habhab is a noodle dish popular in Quezon province. This is commonly served in a banana leaf with vinegar then usually eaten directly to your mouth without using any utensils. Like other pancit dish, it consist of different vegetables and fried pork meat. The best pancit lucban that I tried was from Buddy’s and it was really good.

Estimated time of preparation and cooking: 40-60 minutes
Good for 5-7 persons

Ingredients:
1/2 kilo pancit miki(miki lucban)
1/4 kilo pork liempo or leftover lechon kawali
3 cloves garlic, minced
1 onion, chopped
5 tablespoons soy sauce or fish sauce
3 cups pork broth or water
1 cup Baguio beans or snow pea
1 chayote, sliced
1 carrot, sliced
3 bundles bok choy or pechay, chopped
1/2 teaspoon ground pepper
4 tablespoons cooking oil
spicy vinegar to taste.

Procedures:
Part 1
1. In a frying pan, heat oil then deep fry meat until golden brown and crispy.
2. Drain and let it cool then chopped into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and stir fry all veggies for 3 minutes or until half-done. Set aside.
2. In a same pan, saute garlic and onion.
2. Add fried meat, water, soy sauce, salt and pepper. Bring to boil.
3. Add noodles then cook until it has absorbs the liquid and tender.
4. Add vegetables then cook until done.
5. Turn off the heat and transfer into banana leaves then serve with vinegar.

Onion Rings

vangiz 1 Comment

Filipino Style Recipe: onion rings is an easy appetizer dish and usually served in a fast-food chain. Normally the onions cut into rings then dipped in a batter then deep fried until golden brown and crisp. Served with ketchup or mayonnaise.

Estimated time of preparation and cooking: 20 minutes.

Ingredients:
2 large yellow onions, cut into rings
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs
salt and pepper to taste
vegetable oil for frying
1/2 teaspoon paprika(optional)
1 1/2 cups ice-cold water

Procedures:
Part 1
1. In a large bowl , soak onion rings in a ice-cold water for 10 minutes.
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add onion rings and dip in beaten egg then coated onto breadcrumbs.

Part 2
1. In a frying pan, heat oil and fry the onion rings for 2 minutes or until golden brown and crisp.
2. Drain on paper towels then serve with dip.

Sinigang na Ulo ng Maya-Maya

vangiz 2 Comments

Filipino Style Recipe: sinigang na ulo ng maya-maya or snappers head tamarind soup is another simple and easy Filipino dish. This is similar to other sinigang that has a sour broth. Normally the head cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
2 pieces snappers head(ulo ng maya-maya)
1 pack sinigang sa sampaloc mix
6 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
3 tomatoes, diced
a bunch petchay or kangkong
1 radish, sliced(optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Add maya-maya, radish and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Season with salt or fish sauce according to taste.
3. Add petchay and simmer for another 1 minute.
4. Transfer to serving bowl and serve hot.

Sizzling Hotdog

vangiz Leave a Comment

Filipino Style Recipe: Sizzling hotdog is another easy dish that is made of hotdog cooked in a blend of ketchup and hot sauce then top with onion rings. I got this idea from one of the resto bar somewhere in Quezon City. They served this kind of dish as appetizer or pulutan together with cold beer.

Estimated time of preparation and cooking: 10 minutes

Ingredients:
5 pieces jumbo hotdog, slice diagonally
1 large white onion, cut into ring
1/2 cup tomato ketchup
1 tablespoon hot sauce(optional)
1/4 cup butter or margarine
3 tablespoons olive oil
sizzling plate

Procedures:
1. In a pan, heat oil then saute hotdogs.
2. Add tomato ketchup and hot sauce then stir well.
3. Add onions then cooked for a minute.
4. Heat the sizzling plate then grease with butter.
5. Put the hotdog mixture then serve immediately.

Carioca(Karioka)

vangiz 2 Comments

Filipino Style Recipe: Carioca or Karioka is another typical Filipino meryenda(mid-afternoon snack). It is usually made up of sticky rice balls filled with sweet red bean paste. Deep fried until goldent brown then coated in brown sugar glaze.

Ingredients:
cooking oil for frying
bamboo sticks

Dough:
2 cups sweet rice flour
1 1/2 cups coconut milk

Glaze:
1 cup light brown sugar
1/4 cup coconut milk

Fillings:(optional)
sweet red beans paste

Ingredients:
Part 1
1. In a bowl, combine rice flour and coconut milk. Mix well until dough like.
2. Take 2 tablespoons of dough and make a ball shape.
3. Flatten the center of the dough using your thumb and scoop in at least 1 tablespoon of filling.
4. Fill in the center of dough, seal then roll into a ball and flatten into a patty.

Part 2
1.In a pan, heat oil and deep fry the dough for 5 minutes or until golden brown.
2. Drain on paper towel then set aside.

Part 3
1. In a sauce pan, combine brown sugar and coconut milk then bring to a boil until glaze.
2. Dip the carioca in the mixture until completely coated.
3. Remove the carioca one by one then skew each carioca on bamboo sticks, 2-3 carioca per stick.

Notes:
1. Sweet red bean paste is available in grocery stores. But if you prefer to do it by yourself, here’s the recipe on how to make a sweet red bean paste.