Appetizer

Suman sa Lihiya

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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/

Kwek-Kwek

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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.

Jelly Seaweed Salad

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Filipino Style Recipe: Jelly seaweed salad or kinilaw na potpotlo is another Filipino delicacy in Northern region. Jelly seaweed AKA(also known as) pokpoklo is another type of seaweed that normally eaten raw and toss with onions and tomatoes. In my experience, we eat this jelly seaweed salad as side dish together with fried fish and garlic rice.

Estimated time of preparation: 5-8 minutes(plus refrigerating time)

Ingredients:
2 cups fresh jelly seaweed
1/4 cup onions, chopped
1/4 cup tomatoes, chopped
2 tablespoons spicy vinegar or calamansi juice
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon sugar(optional)

Procedures:
1. Wash seaweed thoroughly then drain. Refrigerate for 15 minutes.
2. In a bowl, combine seaweed, onions and tomatoes.
3. In a small bowl, combine spicy vinegar, salt, pepper and sugar. Serve as dipping sauce or combine in seaweed salad.
4. Serve immediately top with sliced salted eggs, fried fish and garlic rice.

Atchara

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Filipino Style Recipe: atchara, achara or atsara is a popular Filipino side dish made of grated green papaya. This is usually serve as side dish together with grilled or fried food such as fish, pork or beef. The grated papaya is squeeze out then combine with carrots, bell pepper, onion and raisins. The vegetables store and refrigerate in a sealed bottle with salt, sugar and vinegar for at least a week to maintain its sweet and sour taste.

Ingredients:
2 pieces medium-size green papaya(unripe), peeled and grated
1/2 cup salt
1 piece carrots, julienne
1 piece red bell pepper, julienne
1 large white onion, sliced
1 piece thumb-size ginger, julienne
1/2 cup raisins
1 tablespoon peppercorn

Atchara Syrup:
4 cups white vinegar
3 cups sugar
1 teaspoon Salt

Procedures:
Part 1
1. In a bowl, combine shredded papaya and salt then mix well. Set aside for at least an hour.
2. Pour 1 cup water and place in clean cloth then squeeze out all the juices. Set aside.

Part 2
1. In a saucepan, combine vinegar, sugar and salt then bring to boil. Remove from heat and set aside.

Part 3
1. In a large bowl, combine the papaya and the rest of the ingredients then mix well.
2. In a large bottle, place the combined vegetables then pour over the vinegar mixture.
3. Seal tight the bottle then refrigerate for at least 7 days before serving. Enjoy:)

Vegetable Chowder Soup

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Filipino Style Recipe: vegetable chowder soup is a creamy and healthy vegetable dish that is made up of chopped vegetables like broccoli, potatoes and carrots cooked in a blend of flour, milk and cheese.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 60-70 minutes
Good for 8-10 servings

Ingredients:
4 cups broccoli florets, chopped
2 medium potatoes, minced
2 medium carrots, minced
1-1/2 cups water
1 large onion, minced
4 cups evaporated milk
1/3 cup all-purpose flour
1 cup cheddar cheese, cubed
1 tablespoon olive oil
salt and pepper to taste

1 chicken bouillon cube(optional)
2 stalks celery, chopped(optional)
1 cup corn kernels(optional)
2 cups chicken fillet, cooked and shredded(optional)

Procedures:
Part 1
1. In a bowl, combine flour and 1 cup milk, mix until smooth. Set aside.

Part 2
1. In a saucepan, heat oil then saute onion.
2. Add celery, carrots and potatoes then continue sauteing for 5 minutes. Add a little water if needed.
3. Pour flour mixture, milk, chicken bouillon, salt and pepper.
4. Add the other ingredients then simmer for an hour or until sauce thicken. Keep stirring.
5. Remove from heat and add cheese just until melted. Serve.

Grilled Oyster

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Filipino Style Recipe: grilled oyster is another easy and simple dish made of fresh oysters, grilled until the shells open then serve with white vinegar and bird’s eye chili. This dish is considered as aphrodisiac and usually served as appetizer or pulutan together with cold beer.

Estimated time of preparation and cooking: 10-15 minutes
Good for 1-2 persons

Ingredients:
12 pieces fresh oysters
1/4 cup white vinegar
1-2 pieces bird’s eye chili(labuyo), sliced
1/2 teaspoon salt

Procedures:
1. Grill fresh oyster over hot charcoal for at least 5 minutes or until the shells open.
2. Remove the oysters from the grill then remove the top shell.
3. Transfer to serving plate and serve with chili vinegar dip.

Steamed Fish with Mayonnaise

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Filipino Style Recipe: Steamed fish with mayonnaise is a classic dish that usually served in special occasion. The fish cleaned and steamed then spread with mayonnaise on top. The hard-boiled eggs, carrots and onions minced then used to garnish the fish. This is commonly chilled and served as pulutan or finger food.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 3-4 persons

Ingredients:
1 large fresh fish(apahap, lapu-lapu, tilapia, etc)
2 teaspoons sweet pickles, relish or minced
salt and pepper to taste
1 cup mayonnaise

Garnishing:
2 hard-boiled eggs, minced
1 small carrot, minced
1 red onion, minced

Procedures:
Part 1
1. Clean fish and remove innards and scales.
2. Rub the skin with salt then sprinkle with ground pepper.
3. Steam for at least 30 minutes. Drain and let it cool.

Part 2
1. In a bowl, combine mayonnaise, pickles, salt and pepper. Mix well.
2. In a large plate, arrange steamed fish then spread the mayonnaise mixture on both sides.
3. Arrange the eggs, carrots and onions on top. Refrigerate before serving.

Ensaladang Talong

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Filipino Style Recipe: ensaladang talong or eggplant salad is another easy and simple salad that usually served as side dish. It is consists of broiled eggplants then peel off the skin and stem. Toss with tomatoes and onions then serve with bagoong isda or toyo-mansi.

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

Ingredients:
4 large eggplants(talong)
2 onions, cubed
4 medium-sized tomatoes, cubed
2 tablespoons bagoong isda or fish sauce

Procedures:
Part 1
1. Broil eggplants until skin are charred and blister.
2. Let it cool then peel off the skin and remove the crown and the stem.

Part 2
1. In a bowl, mash lightly the eggplants with a fork then add onions and tomatoes.
2. Serve with bagoong isda or fish sauce(patis).

Notes:
1. You may also used the combination of garlic, soy sauce, vinegar, chili flakes, salt and pepper instead of bagoong isda.

Bacon Wrapped Asparagus

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Filipino Style Recipe: Bacon wrapped asparagus is another simple yet delicious appetizer. Usually the asparagus wrapped in bacon strips the season with salt and pepper. Baked or grilled until crisp and serve with sour cream.

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

Ingredients:
16 pieces medium-sized fresh asparagus, trimmed to 5inch
1 tablespoon olive oil
8 smoked bacon strips
salt and pepper to taste
1/2 cup sour cream for dipping(optional)

Procedures:
1. Wrap a bacon slice around 2-3 pieces of asparagus then secure ends with toothpick.
2. Repeat the step for remaining pieces then season with salt and grind pepper.
3. Drizzle a little bit of olive oil then bake or grill for 8 minutes or until bacon is crisp.
4. Discard toothpicks then transfer to serving plate. Serve with sour cream.

Kinilaw na Tuna

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Filipino Style Recipe: kinilaw na tuna is a raw fish salad made of fresh tuna mixed with vinegar, garlic, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish.

Estimated time of preparation: 10 minutes(plus chilling time)

Ingredients:
500 grams fresh yellow fin tuna fillet, cut into cubed
1/3 cup spiced vinegar
4 gloves garlic, finely minced
1 white onion, chopped
2 tablespoons minced ginger
4 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

1 red onion, chopped(optional)
3 pieces birds eye chili(siling labuyo), chopped(optional)
1 tablespoon sugar(optional)
2 tomatoes, diced(optional)
1/2 cup pork cracklings(chicharon), crushed

Procedures:
1. In a bowl, combine cubed tuna and vinegar then mix well.
2. Let stand for 2 minutes then drain vinegar.
3. Add the remaining ingredients then mix well.
4. Cover and refrigerate for 30 minutes. Serve chilled with beer.

(photo credit to cheannetoday)