Appetizer

Sweet and Spicy Calamares

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Filipino Style Recipe: Sweet and spicy calamares is comprises a squid as main ingredient. Normally the squid cut into rings then mix with batter then deep fried for a minute. Mix to coat in a sweet and spicy sauce made of honey, hot sauce and Worcestershire sauce.

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

Ingredients:
500 grams squid, clean and cut into rings
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
salt and pepper to taste
vegetable oil for frying
1/2 cup liquid honey
3 tablespoons hot sauce
1 tablespoon Worcestershire sauce

Procedures:
Part 1
1. In a small bowl, combine honey, hot sauce and Worcestershire sauce. Mix well and set aside.

Part 2
1. In a bowl, combine flour, salt and pepper. Mix well.
2. Add squid then dip in beaten egg then roll in breadcrumbs. Set aside.

Part 3
1. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Transfer the fried calamares in serving plate and pour the sauce on top. Mix to coat then serve.

Onion Rings

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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.

Sizzling Hotdog

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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.

Stuffed Squid

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Filipino Style Recipe: stuffed squid or relyenong pusit is another popular dish in every occasion that usually served as finger food(pulutan). Normally the squid is stuffed with onions and tomatoes then fry or grilled in a hot charcoal.

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

Ingredients:
1 kilo large/medium sized fresh squid, clean
2 onions, chopped finely
3 tomatoes, chopped finely
1 teaspoon salt
1 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons calamansi juice
1/4 cup chopped parsley(optional)

Procedures:
1. In a bowl, combine soy sauce, calamansi juice, tomatoes, onions, parsley, salt and pepper. Mix well.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

Notes:
1. You may also fry the squid for 3 minutes.

Steamed Crab

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Filipino Style Recipe: Steamed Crab(alimasag) is a simple and easy seafood dish. The crabs simmered in water with salt, I used soda instead to have a sweeter taste. Crabs cooked for less than 8-10 minutes or until the crabs cooked and turns to bring red. This dish is usually served as appetizer or pulutan with toyo-mansi with bird’s eye chili(labuyo).

Ingredients:
1 kilo fresh crabs(alimasag), cleaned
1/2 cup soda
2 teaspoons salt

Procedures:
1. In a large pot, combine crabs and the rest of ingredients.
2. Cover and simmer in medium heat for 10 minutes or until crabs color turns to bright red.
3. Remove from heat then transfer to serving plate. Done.

Kinilaw na Tanigue

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Filipino Style Recipe: kinilaw na tanigue is a raw fish salad made of fresh tanigue 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:
1 kilo fresh tanigue fillet, cut into cubed
1/4 cup vinegar
6 gloves garlic, finely minced
1 large white onion, chopped
3 tablespoons minced ginger
6 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

3 tomatoes, diced(optional)
1 tablespoon sugar(optional)
1 red bell pepper, slice thinly(optional)
3 pieces red chili(siling labuyo), chopped(optional)
spring onion for garnishing(optional)

Ingredients:
1. In a bowl, combine cubed tanigue 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.

Notes:
1. You may also add coconut cream if you prefer.

Grilled Tuna Belly

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Filipino Style Recipe: grilled tuna belly is another easy and mouth-watering grilled dish. This is usually made of tuna belly marinated then grilled until done. Serve with soy sauce, calamansi juice and red chili then usually served as appetizer or pulutan.

Estimated time of preparation: 5-10 minutes(plus marinating time)
Estimated time of cooking: 10 minutes
Good for 3-4 persons

Ingredients:
1 kilo tuna belly(1 inch or thicker), cut into 4 portions

Marinade:
1/2 cup light soy sauce
1 thumb-sized ginger, grated
4 cloves garlic, minced
1/4 cup lime juice
3 tablespoons dark brown sugar
2 tablespoons honey(optional)
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then marinate tuna belly for at least 1 hour.

Part 2
1. Remove the tuna belly and then reserve the marinade.
1. Grill marinated tuna belly over hot charcoal for 3 minutes each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.

Chicken Lollipop

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Filipino Style Recipe: chicken lollipop is considered as appetizer and one of kids favorite. Usually have a spicy and delicious taste then served with favorite dip. This dish is made of marinating the chicken wings in spicy batter then coated with bread crumbs and then deep fried in hot oil until golden brown and crisp.

Estimated time of preparation: 20 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes.

Ingredients:
10 pieces chicken wings
1/4 cup flour
2 eggs, beaten
1/2 cup bread crumbs
salt and pepper to taste
cooking oil for frying
1 teaspoon cayenne pepper(optional)

Procedures:
Part 1
1. Using a sharp knife, cut the chicken wings through the soft joints.
2. Carefully sliding a sharp knife around the tip of the bone.
3. Separate the meat from the bone and gently push down the meat until a lollipop shape is formed.
4. Repeat the procedures for remaining pieces.

Part 2
1. In a bowl, combine chicken, cayenne, salt and pepper then marinate for 15 minutes.
2. Add beaten eggs and flour. Mix well until well coated then roll in bread crumbs.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken lollipop with your favorite dip.

Banana Chips

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Filipino Style Recipe: banana chips is a deep fried slices of bananas until crisp then coated with sugar syrup to have a sweet taste. This is a common homecoming gift(pasalubong) by most Filipinos and usually served as mid-afternoon snack(meryenda).

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

Ingredients:
6 pieces plantains, peeled and slice thinly
1 teaspoon salt
1/2 teaspoon turmeric powder
2 cups ice water
1/2 cup water
1/2 cup sugar
cooking oil for frying

Procedures:
1. In a bowl, combine turmeric powder and salt then dissolved in ice water. Set aside.
2. Soak the sliced bananas in a ice water mixture for 5 minutes. Drain.
3. In a frying pan, heat cooking oil then deep fry bananas for 2 minutes or until crisp. Drain on paper towel.

Part 2
1. In a saucepan, boil water then dissolved sugar. Stir until dissolved then let it cool.
2. Dip the fried bananas then drain and let it cool until almost dry. Serve.

Adobong Atay at Balunbalunan

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Filipino Style Recipe: Adobong atay at balunbalunan ng manok or chicken gizzard and liver adobo is another variety of Filipino adobo. Chicken gizzard, heart and liver is an exotic foods and usually served as favorite pulutan is some occasions.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 3-5 persons

Ingredients:
350 grams chicken giblets and hearts
150 grams chicken liver
5 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, sliced
1/4 cup soy sauce
1/8 cup vinegar
1 teaspoon pepper corns
3 pieces bay leaves
1/2 cup water
3 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt

1/4 teaspoon dried chili flakes(optional)

Procedures:
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Add giblets, heart and water then stir cook until almost dry and brown.
3. Add liver and cook until brown and tender.
4. Add soy sauce, vinegar, pepper corns, bay leaf and chili flakes.
5. Simmer for 5 minutes then adjust seasoning according to taste. Cook until sauce is thickens to nearly dry.
6. Remove from heat then transfer to serving bowl then serve with steamed rice.