Easy Meal Recipes

Stir Fry Squid in Oyster Sauce

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Ingredients:
500 grams squid, cut into serving pieces
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon calamansi juice
1/2 teaspoon white pepper
1 thumb sized ginger, grated
3 cloves garlic, minced
1 onion, chopped
2 tablespoons vegetable oil
chopped spring onion for garnishing

Procedures:
Part 1
1. Marinate squid with soy sauce, calamansi juice and white pepper for 15 minutes. Drain.

Part 2
1. In a pan, heat oil then sauce ginger, garlic and onion.
2. Add squid then stir cook until almost dry over high heat.
3. Add oyster sauce then stir until well coated.
4. Add some onion leaves then serve on a plate.

Mango Fool

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Ingredients:
1 cup whip cream
1/2 tablespoon vanilla extract
1/4 cup Honey
1 ripe mango, peeled, pitted and diced (chopped some into small pieces)
1 cup crushed graham cookies

Procedures:
Part 1
1. In a mixer, combine cream, vanilla extract and honey then whip until stiff peaks.
2. Add chopped mango and mix until just blended.

Part 2
1. In a serving glass, add a layer of crushed graham then a layer of mango-cream mixture.
2. Add another layer of crushed graham then another layer of mango-cream mixture.
3. Add another layer of crushed graham then top with diced mango.
4. Repeat the procedure for the remaining glasses.
5. Refrigerate for 45 minutes before serving.

Pansit Palabok with Squid

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Filipino Style Recipe: Pansit Palabok with Squid is popular noodle dish in the Philippines. Pansit palabok is made of pansit bihon served palabok sauce made of shrimp juice, annatto water, flour and fish sauce. Topped with squid, tinapa flakes, sliced hard-boiled eggs, and chicharon.

Ingredients:
500 grams rice or cornstarch noodles (bihon), I used HOBE special palabok
8 pieces calamansi, sliced
spring onions for garnishing(optional)

Sauce:
200 grams ground pork
annatto water(dilute 1 tablespoon annatto seeds in 1/4 cup hot water)
1/2 cup flour or cornstarch(dissolved in 1/2 cup water)
2 pieces onions, chopped
1 shrimp cube(Bouillon cube)
3 cups water
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Toppings:
500 grams squid, clean and cut into rings
5 cloves garlic, minced
1 onion,chopped
1 thumb-sized ginger, grated
2 tablespoons soy sauce
2 tablespoons vinegar
3 tablespoons oyster sauce
2 hard boiled eggs, sliced
1/2 cup smoked fish(tinapa)(fried and flakes)
1/2 cup chicharong baboy, ground

Procedures:
Part 1
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add squid, soy sauce and vinegar then stir cook over high heat until the sauce reduced.
3. Add oyster sauce then cook until almost dry. Set aside.

Part 2
1. In a sauce pan, heat oil saute onion then add ground pork. Cook until brown.
2. Pour water, annato water, shrimp cube and dissolved cornstarch. Continue stirring until thicken.
3. Season with fish sauce and pepper according to taste. Keep warm and set aside.

Part 3
1. Cook pasta according to package instruction. Drain and transfer to serving plate.

Part 4
1. Pour the sauce on top then arrange squid over the sauce.
2. Sprinkle with ground chicharon, tinapa flakes and spring onions then serve with calamansi.

Honey Ginger Lemon Chicken Thigh

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Ingredients:
500 grams chicken thigh fillet
6 tablespoons honey
1 tablespoon grated ginger
1 tablespoon lemon juice
1/4 cup water
2 tablespoons soy Sauce
1 teaspoon Sesame oil
2 tablespoons vegetable oil
salt and pepper to taste
chopped spring onions for garnishing
a bunch of bok choy, steamed

Procedures:
Part 1
1. In a bowl, marinate chicken thigh in soy sauce and sesame oil for 30 minutes.
2. In a separate bowl, combine honey, ginger, lemon juice and water. Mix well.

Part 2
1. In a pan, heat oil then fry chicken until light brown.
2. Pour the sauce, salt and ground pepper then simmer until reduced and thickens. Turn off the heat.
3. Chop chicken thigh into serving pieces.
4. Serve as rice toppings together with steamed bok choy.
5. Drizzle with remaining sauce and sprinkle with spring onions. Serve hot immediately.

Sweet Potato and Mushroom Fritters

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Ingredients:
2 medium sweet potato, peeled and julienned
1 cup sliced mushroom
1 cup chopped spinach
100 grams flour
1/4 cup milk
1 raw egg
1/2 teaspoon sugar
1/2 teaspoon salt
vegetable oil for frying
Mint leaves for garnishing (optional)

Procedures:
Part 1
1. In a mixing bowl, whisk the flour, milk, and egg then season with sugar and salt.
2. Continue stirring until well blended.
3. Add spinach, sweet potato and mushroom then mix until evenly coated.

Part 2
1. In a frying pan, heat oil then scoop a tablespoon of mixture. Fry over low heat until golden brown both side. Drain on paper towels.
2.Transfer to serving plate then garnish with mint leaves. Serve hot with dipping sauce.

Crispy Bicol Express

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Filipino Style Recipe: Crispy Bicol Express recipe is another variety of popular Bicol Express. Normally the pork boiled and fried until crispy. Cooked with coconut milk, shrimp paste, green chili and red chili.

Ingredients:
1 kilo pork(1/4 fat), cut lengthwise
4 pieces long green peppers(siling pangsigang), sliced diagonally
10 pieces baguio beans or green beans, sliced diagonally
3 pieces red chili(siling labuyo)
3 cups coconut milk
3 tablespoons shrimp paste (bagoong alamang)
4 cloves garlic, chopped
1 small onion, chopped
2 tablespoons vegetable oil
salt to taste

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and leave the pork to dry. Sprinkle with salt.

Part2
1. In a pan, heat oil then deep fry pork until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 3
1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add the shrimp paste then mix for another minute.
3. Pour coconut milk then simmer until reduced.
4. Add the baguio beans, green peppers and red chili.
5. Add sliced pork then adjust seasoning according to taste.
6. Transfer to serving bowl, then serve immediately with steamed rice. Enjoy!

Meringue with Mango

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Filipino Style Recipe: This crisp and sweet meringue is perfect with the freshness and tangy flavor of the mango. It is a perfect balance of different flavors and textures. This will be surely enjoyed by adults and kids alike.

Ingredients:
4 egg whites from 4 large egg
pinch of salt
1 cup confectioners sugar
1 teaspoon cornstarch
1 teaspoon white vinegar

Topping:
1 piece ripe mango, diced in small chunks

Procedures:
1. Preheat oven at 400 degrees Fahrenheit. Line baking sheets with parchment paper then sprinkle with flour. Set aside.
2.In a bowl of an electric mixer fitter with whisk attachment, beat egg white and salt until still peaks form.Add cornstarch and vinegar and mix until just combine.
3. Scoop around 3 tablespoon of the meringue mixture into the baking sheets and form into small nest. Do the same to make other nests.
4. Place in the oven and lower the temperature to 210 F. Bake for 30 -35 minutes or until the meringue is crisp on the outside.Turn off the oven and open the oven door but leave the meringue to cool inside.
5. Remove from oven. Transfer to wire rack to cool completely. Top only with the mango when ready to consume to keep the crispiness of the meringue.

Baked Bacon Oysters

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Filipino Style Recipe: Baked Bacon Oysters is another easy and simple dish made of fresh oysters, steamed until the shells open then baked together with bacon and cheese.

Ingredients:
24 fresh oysters
8 bacon strips
1 tablespoons chopped parsley
100 grams cheddar or mozzarella cheese

Procedures:
Part 1
1. In a pan, cook bacon over medium heat until shrunk but not crisp. Drain on paper towel.
2. Chop bacon into pieces and tidbits. Set aside.

Part 2
1. Rinse and brush oysters to remove dirt.
2. Steam oysters for 3-5 minutes or until shells open.
3. Remove top shells using a knife.

Part 3
1. Arrange oysters in a baking pan, add bacon tidbits then cover each oyster with cheese.
2. Bake in a preheated oven over 300 degrees Fahrenheit for 20-30 minutes or until cheese is melted.
3. Transfer to serving plate, top with bacon pieces then sprinkle with parsley.
4. Serve immediately.

Honey Pepper Beef

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Filipino Style Recipe: Honey Pepper Beef is a simple yet mouth-watering beef dish consisting of thinly sliced beef stir fried until tender and light brown. Serve with honey sauce and corn kernels then sprinkle with freshly crushed black pepper.

Ingredients:
400 grams beef sirloin/tenderloin, thinly sliced
1/4 cup corn kernels
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
2 tablespoons spring onions

Marinade:
2 tablespoons soy sauce
1 tablespoons oyster sauce
1/2 teaspoon freshly crushed/ground black pepper
1 teaspoon sesame oil

Honey Sauce:
1/4 cup honey
1/4 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1 teaspoon cornstarch
a dash of salt

Procedures:
Part 1
1. Pat dry beef then marinate for at least 15 minutes. Set aside.

Part 2
1. In a sauce pan, combine honey sauce mixture then simmer for 3 minutes(keep stirring) or until thicken. Keep warm and Set aside.

Part 3.
1. In a pan, melt butter then stir cook corn kernels for 3-5 minutes. Remove and set aside.
2. In a same pan, stir fry marinated beef over medium heat until dry and light brown. Add remaining butter then turn off heat.

Part 4
1. Transfer stir fried beef into serving plate then top with corn kernels.
2. Sprinkle with black pepper then drizzle with honey sauce.
3. Garnish with spring onions. Serve hot immediately.

Adobong Sitaw at Tofu

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Filipino Style Recipe: Adobong sitaw at tofu is another variant of Filipino adobo. It consist of string beans and tofu braised in soy sauce, vinegar and spices.

Ingredients:
250 grams firm tofu, cut into serving pieces
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1 head garlic, minced
1 medium onion, sliced
4 tablespoons soy sauce
3 tablespoons of vinegar
1/4 cup water
2 bay leaves
10 whole black pepper
1 tablespoon butter
sugar and salt to taste

Procedures:
Part 1
1. In a pan, melt butter then fry tofu until light brown. Remove from the pan and set aside.

Part 2
1. In a same pan, add garlic and onion then saute until translucent.
2. Put back fried tofu then pour water, soy sauce, vinegar, bay leaf and pepper then simmer for 3 minutes.
3. Add string beans, stir and simmer for another 8-10 minutes or until string beans in tender.
4. Season with sugar and salt according to taste.
5. Transfer to serving bowl. Serve hot and enjoy!