Easy Meal Recipes

Baguio Beans Gising Gising

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Ingredients:
450 grams baguio beans, cleaned and chopped thinly
300 grams ground pork
1 cup coconut cream(1st extract)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
1/4 teaspoon cumin powder
salt and pepper to taste
4 pieces red hot chillies(labuyo), sliced into small pieces
1 cup coconut milk(2nd extract) (optional)

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste, cumin powder and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, baguio beans and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Crispy Fries

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Ingredients:
1 kilo potatoes, washed
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried basil flakes
1 teaspoon salt
1 teaspoon paprika
3/4 cup water
vegetable oil for frying

Procedures:
Part 1
1. Cut potatoes into thin slices, then place into ice cold water.
2. In a bowl, combine flour, garlic powder, basil flakes, salt and paprika then mix until well combined.
3. Sifted then add water and stir until well blended. Set aside.

Part 2
1. In a deep pan, heat oil. Dip potato slices into flour mixture one at a time.
2. Fry until golden brown and crispy. Remove and drain on paper towels.
3. Repeat for the remaining slices. Place fries into serving bowl then garnish with parsley.
4. Serve with favorite dipping sauce.

Fried Baby Squid Calamares

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Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine breadcrumbs, flour, cornstarch, salt and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.
3. Repeat the step a second time.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with grated cheese and chopped parsley.
5. Serve with marinara sauce.

Pork Caldereta with Pineapple

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Ingredients:
500 grams pork(liempo or spareribs), cut into serving pieces
1 cup pineapple chunks
2 large carrots, cubed
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:
Part 1
1. In a pot, heat oil and saute garlic and onions.
2. Add pork, continue sauteing until color turns to light brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary.
4. Add carrots, pineapple, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Creamy Chicken Sopas

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Ingredients:
3 cups uncooked macaroni(elbow or shell)
2 pieces chicken breast
2 cups evaporated milk
3 cloves garlic, minced
1 large onions, minced
3 pieces hot dogs, sliced
1 medium carrot, sliced into strips
8 cups water
1 tablespoon vegetable oil
1 small cabbage, roughly shredded
1 piece chicken bouillon(optional)
salt and pepper to taste

Procedures:
Part 1
1. In a pot, pour water and boil chicken, chicken bouillon and onion until chicken is tender.
2. Remove the chicken and let it cool down. Save the broth.
3. Shred the chicken into small pieces using your fingers. Set aside.

Part 2
1. In a large soup pot, heat vegetable oil and saute garlic and onion.
2. Add the sliced hot dogs and the shredded chicken meat and saute for about a minute. Stir constantly.
3. Pour the chicken broth and bring to boil. Add water if needed.
4. Add celery, carrots and macaroni pasta. Simmer until the macaroni is almost done.
5. Add evaporated milk and cabbage and continue stirring until simmering.
6. Season with salt and pepper according to taste.
7. Remove from heat and transfer to serving bowl. Serve hot!

Pakbet with Bagnet

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Ingredients:
1/4 kilo bagnet, cut into serving pieces
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
1 bunch winged beans(sigarilyas), sliced
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomatoes, diced
4 tablespoons shrimp paste(bagoong alamang)
1 cup water
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry bagnet until crispy. Put into a strainer and set aside.

Part 2
1. In a same pan, remove excess oil then saute the garlic, ginger, onion and tomatoes.
2. Add shrimp paste and cook for 2 minutes. Add water then bring to a boil.
3. Add squash and cook for another 3 minutes or until texture becomes soft.
4. Add the rest of the vegetables, then season with salt and pepper. Add water if necessary.
5. Cover and simmer over low heat until vegetables are tender. (Do not overcook the vegetables)
6. Transfer to serving plate then serve with bagnet on top. Share and Enjoy!

Crispy Fried Calamares

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Ingredients:
500 grams squid, clean and cut into rings
1 lemon, juice
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and pepper to taste
2 raw eggs, beaten
1 cup Panko bread crumbs
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, paprika, cayenne pepper, salt and pepper. Mix well.
2. Add squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.

Part 3
1. In a frying pan, heat oil and fry the squid for a minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with garlic dip or tomato salsa. Sprinkle with chopped parsley.

For Garlic Dip:
Ingredients:
1 tablespoon minced garlic
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fine sugar
1/2 teaspoon salt and white pepper

Procedures:
1. In a bowl, combine all the ingredients.

For Fresh Tomato Sauce:
Ingredients:
1 cup chopped tomatoes, seeded
2 tablespoons chopped garlic
1/4 cup chopped onions
1 tablespoon parsley, chopped
1/4 cup water
2 teaspoons fine sugar
1 teaspoon salt
4 tablespoons olive oil

Procedures:
1. In a sauce pan, heat olive oil then saute garlic, onions and tomatoes until soften.
2. Add parsley, water, salt and sugar then simmer for 5 minutes.
3. In a blender, transfer tomato mixture then process until smooth.
4. Add 2 tablespoons olive oil then mix well.

Tahong and Chorizo

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Ingredients:
500 grams fresh mussels(tahong)
1 chorizo sausage, chopped
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, finely sliced
2 fresh tomatoes, chopped
4 cups rice water
2 tablespoons vegetable oil
2 tablespoons fish sauce(patis)
salt and pepper to taste
1 bundle young pepper leaves(dahon ng sili)
1/2 teaspoon saffron

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a large pot, heat oil then add chorizo. Cook until starts to brown and crisp.
2. Add garlic, onion and ginger then saute for 2 minutes.
3. Add tomatoes then cook until soften.
4. Add mussel and stir fry for 2 minutes.
5. Add rice water and simmer until shells are opened. Add water if necessary.
6. Add fish sauce and adjust seasoning with salt and pepper.
7. Add young pepper leaves and saffron then turn off the heat.
8. Transfer to serving bowl then serve hot.

Ginataang Laing

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Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup 1st extract coconut milk(kakang gata)
2 cups 2nd extract coconut milk(gata)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
3 tablespoons vegetable oil
2-3 pieces red chili(labuyo)
1/4 kilo shrimp, boiled and peeled(optional)
salt and pepper to taste

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper, red chili, shrimp and shrimp paste.
5. Season with salt and pepper then cook for 2 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Transfer to serving bowl then serve with steamed rice.

Watermelon Lemonade

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Ingredients:
Watermelon, seeds removed, cut into chunks (for 2 cups juice)
Lemons (for 1 cup lemonade)
1/2 cup white sugar
1 cup water
ice
mint for garnishing (optional)

Procedures:
Part 1 (Syrup)
1. Dissolve sugar in a boiling water. Transfer into glass container and let it cool in an ice bath. Set aside.

Part 2 (watermelon juice)
1. In a blender, puree watermelon until smooth. Transfer into a separate bottle.

Part 3 (lemonade)
1. Squeeze lemons and strain into a pitcher. Add syrup and stir until well blended.

Part 4 (Assembly)
1. In a tall glass, add ice then pour lemonade (half of the glass).
2. Place spoon over the edge then pour slowly the watermelon juice over the spoon.
3. Garnish with mint and serve.