Appetizer

Tupig

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Filipino Style Recipe: Tupig is another popular Filipino delicacy and pasalubong from northern part of Luzon specially in Ilocos and Pangasinan Region. This tupig was from Pangasinan, because we went there to visit my grandparents. Although this was a little bit smaller compare to another Region, tupig from Pangasinan had a lot of coconut strips and slightly sweeter. Tupig is almost similar to suman, only that is made from rice flour and coconut strips then grilled in hot charcoal.

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

Ingredients:
2 cups rice flour(malagkit)
1 cup young coconut strips
3/4 cup coconut milk
1/2 cup brown sugar
wilted banana leaves for wrapping, about 3 inch width

Procedures:
1. In a mixing bowl, combine rice flour, coconut strips, coconut milk, and brown sugar. Mix well until dough like.
2. In a banana leaf, put a tablespoon of mixture then spread evenly and wrap.
3. Grill over hot charcoal for 15-20 minutes or until done. Turn frequently.

Seaweeds Salad(Lato)

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Filipino Style Recipe: Seaweeds salad(lato) or kinilaw na lato is another Filipino delicacy. Lato AKA(also known as) ar-arosip is a type of seaweed that has a translucently green tiny wilted bulb like grapes. Normally, lato mixed with chopped onions and tomatoes then season with spicy vinegar, salt and pepper. This is commonly served during breakfast together with fried fish.

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

Ingredients:
2 cups fresh lato
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 lato thoroughly then drain. Refrigerate for 15 minutes.
2. In a bowl, combine lato, onions and tomatoes.
3. In a small bowl, combine spicy vinegar, salt, pepper and sugar. Serve as dipping sauce or combine in lato salad.
4. Serve immediately top with sliced salted eggs or grated green mangoes.

Adobong Isaw(Bituka)

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Filipino Style Recipe: adobong isaw(bituka) or pork intestine adobo is another spicy and sour exotic appetizer that usually served as finger food(pulutan). Normally the pork intestine comes boiled then cut into small pieces. Cooked in soy sauce, vinegar, peppercorn, salt and sugar.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 20-30 minutes

Ingredients:
1 kilo pork small intestine
1/2 cup soy sauce
1/4 cup vinegar
3 cloves garlic, minced
2 thumb-sized ginger, crushed
1 teaspoon whole peppercorn
1/2 cups water
2 pieces dried bay leaves
3 tablespoons cooking oil
salt and sugar to taste
1/2 teaspoon dried chili flakes(optional)
3 pieces chili peppers(labuyo)(optional)

Procedures:
Part 1
1. In pot, boil water then add ginger, salt and peppercorn.
2. Add small intestines and simmer for 30 minutes or until tender.
3. Drain and let it cool. Cut into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and saute garlic.
2. Add sliced intestines and continue sauteing until golden brown.
3. Add soy sauce, vinegar, peppercorn, bay leaves, chili, chili flakes, and water. Bring to boil.
4. Season with salt and sugar. Simmer until most the liquid evaporates and oily sauce.
5. Transfer to serving plate. Done!

Grilled Lemon Pepper Fish Fillet

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Filipino Style Recipe: grilled lemon pepper fish fillet is a low-carbohydrate dish. It is usually consists of fish fillet season in butter, lemon juice and grind pepper. Top with slices of lemon and wrap with aluminum foil. Grilled in hot charcoal until tender.

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

Ingredients:
4 fish fillet(tilapia, salmon)
3 tablespoons lemon juice
3 tablespoons melted butter or olive oil
slices of lemon
grind pepper

Procedures:
1. Place fish fillet in a good size sheet of aluminum foil.
2. Brush both sides of fillet with melted butter.
3. Season with pepper and lemon juice.
4. Top with slices of lemon, wrap the fish tightly.
5. Grill for about 15-20 minutes on both sides or until tender.
6. Serve with steamed beans.

Note:
1. You may also season the fish with salt.

Relyenong Alimasag

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Filipino Style Recipe: relyenong alimasag or stuffed crabs is delicious but hard to prepare dish. Usually the crab meat sauteed then mixed with eggs, breadcrumbs and vegetables. Then stuffed to the empty shells and then deep fried.

Estimated time of preparation: 15 minutes(plus boiling time)
Estimated time of cooking: 20 minutes

Ingredients:
12 blue crabs(alimasag)
1 onion, minced
4 cloves garlic, minced
1 tomato, diced
2 eggs, beaten
1/2 cup breadcrumbs
salt and pepper to taste
2 tablespoons vegetable oil
1 cup cooking oil for frying

1 potato, diced(optional)
1 carrot, diced(optional)
1-2 pieces red hot chili(labuyo), minced(optional)
1 tablespoon soy sauce(optional)
1 stalk parsley(wansoy), chopped(optional)

Procedures:
Part 1
1. In a pot, boil crabs in salted water for 15 minutes.
2. Drain and let it cool. Scoop out all crab meat and reserve the empty shells. Set aside.

Part 2
1. In a pan, heat oil and saute garlic, onion and tomatoes until mushy.
2. Add potatoes and carrots, cooked for 3-5 minutes.
3. Add crab meat, chili, parsley, soy sauce, salt and pepper. Mix and cooked 2 minutes.
4. Remove from heat then transfer to large bowl.
5. Add eggs and breadcrumbs. Mix well.
6. Stuff the empty shells with mixture.

Part 3
1. In a pan, heat oil and deep fry the stuffed crabs for 2 minutes each side. Shells should bottom up first.
2. Drain on paper towel, serve with steamed rice and dipping sauce.

Sizzling Gambas

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Filipino Style Recipe: Sizzling Gambas is a spicy sizzling shrimp that usually served as appertizer(pulutan). Normally the shrimp marinate in lemon juice then sauteed and cooked in a tomato sauce, hot sauce together with bell pepper and chili.

Estimated time of preparation: 15 minutes(plus marinating time)
Estimated time of cooking: 10-12 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo shrimp, peeled and deveined
4 gloves garlic, minced
1 onion, diced
1 cup red bell pepper, diced
250 grams tomato sauce
1 tablespoon hot sauce
1/2 cup green chili, sliced diagonally
1 tablespoon bread crumbs
3 tablespoons olive oil

1/4 cup mushrooms(optional)
1 carrot, diced(optional)
1/2 cup green peas(optional)
4-6 pieces hard-boiled quail eggs(optional)
1/4 cup lemon juice(optional)

Procedures:
Part 1
1. In a bowl, marinate shrimp in lemon juice for 30 minutes.

Part 2
1. In a pan, heat olive oil and saute garlic and onion.
2. Add carrots, mushrooms, green peas, green chili and bell pepper.
3. Add tomato sauce, hot sauce and bread crumbs then simmer for 5 minutes or until thicken.
4. Add shrimp and quail eggs then season with salt and pepper. Cook for 2 minutes or until tender.
5. Transfer to hot sizzling plate then serve immediately.

Okoy(Crispy Shrimp Fritters)

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Filipino Style Recipe: Okoy or Ukoy(crispy shrimp fritters) is a native Filipino dish originated from the province of Laguna. This dish is usually an afternoon snack but some use it as viand for regular meals. Normally the baby shrimps mixed with flour, egg, salt and pepper. Scope to form a patty then deep fry until crisp and brown.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-3 persons

Ingredients:
250 grams baby shrimps, cleaned
1 cups flour or cornstarch
1 egg, beaten
1/4 cup water
1 teaspoons salt
1/2 teaspoon ground pepper
1 onion, chopped
cooking oil for frying
1 cup bean sprouts(toge) (optional)
1 sweet potatoes(kamote) or turnip(singkamas), peeled and cut into strips(optional)

Spicy Garlic Vinegar
1 cup white vinegar
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon sugar
1 piece chili(siling labuyo), chopped

Procedures:
Part 1
1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
2. Add the baby shrimps, onion, bean sprouts and sweet potatoes. Mix until shrimps and vegetables are well coated.

Part 2
1. In a frying pan, heat cooking oil and pour about 1/4 cup of the mixture.
2. Deep fry each sides for about 1-2 minutes or until crisp and brown. Drain on paper towels.
3. Repeat until the entire mixture is consumed.
4. Serve hot with spicy garlic vinegar. Enjoy

Part 3(optional)
1. In a bowl, mix all the ingredients for spicy garlic vinegar.