Ingredients:
10-12 pieces fresh prawns
5 cloves garlic, minced
2/3 cup soda
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
salt and pepper
Procedures:
1. In a bowl, combine all ingredients then stir well.
2. Add prawns then toss until evenly coated. Marinate inside the fridge for at least an hour.
3. Skewered each prawn then grill each side for 2-3 minutes or until color turns light orange.
4. Serve immediately with dipping sauce.
Ingredients:
1 kilo snails(kuhol or suso)
2 cups coconut milk
5 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, cut into strips
3 pieces green chilli(siling haba)
7 pieces red chili(labuyo)
salt and pepper to taste
Procedures:
Part 1
1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.
Part 2
1. In a casserole, heat oil then saute garlic, onion and ginger.
2. Pour coconut milk then add green and red chili, bring to boil over medium heat.
3. Add in the snails, then season with salt and pepper. Simmer until becomes thick and oily.
4. Remove from heat then serve immediately. Enjoy!
Notes:
1. In taking out the snail’s content from the shell, you can use a fork or a toothpick.
Ingredients:
8-10 pieces chicken wings, separate drumette from wing
2 cups flour
salt and ground pepper to taste
cooking oil for frying
1 teaspoon unsalted butter
3 cloves garlic, pounded
Teriyaki Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper.
2. Toss chicken then shake off excess.
3. In a frying pan, heat oil then fry chicken wings until golden brown. Drain and set aside.
Part 2
1. In a pan, melt butter then saute garlic.
2. Pour teriyaki mixture then stir and simmer until well combined.
3. Add chicken wings then toss until well coated.
4. Transfer to serving bowl then serve with steamed rice.
Ingredients:
3 cloves garlic, minced
2 pieces skinless longanisa/sausage, cut into small pieces
3 tablespoons kimchi, slices into smaller pieces
2 cups cooked rice
1 tablespoons chili paste (gochujang)
Procedures:
1. Heat oil in a pan then saute garlic until fragrant.
2. Add sausage and then stir cook for 3 minutes.
3. Add rice, kimchi, and gochujang. Mix and cook for 5 minutes or until well blended.
4. Transfer to serving bowl, then serve immediately with other dishes.
Ingredients:
1/2 kilo ground pork
1/2 cup tomato sauce
3 cloves garlic, minced
1 onion, chopped
4 hotdogs, sliced in half horizontally
1/2 cup pineapple slices, halves
1 small size red bell pepper, slice diagonally
2 tablespoons sweet pickled relish
1/4 cup raisins
2 eggs, beaten
1/2 cup pork broth
2 tablespoons cooking oil
salt and pepper to taste
Procedures:
Part 1
1. In a casserole, heat oil then saute garlic, onion and ground pork for 3-5 minutes.
2. Add pork broth and tomato sauce then stir and simmer for 20 minutes or until tender and the liquid is absorb and sizzle. Remove from heat and set aside.
Part 2
1. In a bowl, combine cooked pork and the rest of the ingredients. Mix until well combined.
Part 3
1. In a glass or grease aluminum molds, put the mixture and spread evenly.
2. Cover with aluminum foil then steam for at least 30 minutes or until firm.
3. Remove the molds then transfer to serving plate. Serve hot.
Ingredients:
1 small size cabbage, cut into serving pieces
1 small carrot, cut into serving pieces
1/4 kilo pork, cut into small pieces
3 tablespoons oyster sauce
3 cloves garlic, minced
1 onion chopped
2 cups water
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste
Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add pork then continue sauteing until brown.
3. Add vegetables and stir cook for a minute then pour water and oyster sauce.
4. Simmer for 2-3 minutes then season with salt and pepper.
5. Transfer to serving plate then serve immediately with steamed rice.
Ingredients:
1 large-sized boneless milkfish(bangus)
toasted garlic for garnishing
Marinade:
1 cup Teriyaki sauce
1 tablespoon grated ginger or ginger powder
6 cloves garlic, minced
1/4 cup lime or calamansi juice
3 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon grind black pepper
Procedures:
Part 1
1. In a bowl, combine marinade ingredients then mix well.
2. Add fish then cover and marinate for 30 minutes or overnight inside the fridge.
3. Pre-heat oven to 350 degrees Fahrenheit for 10 minutes.
Part 2
1. In a non-stick pan, grease with olive oil then place marinated fish skin side down.
2. Bake over 350 degrees Fahrenheit for about 15-20 minutes. Brush with remaining marinade from time to time.
3. Remove from the oven then transfer to serving plate. Sprinkle with toasted garlic then serve hot immediately.
Ingredients:
4 cups cooked mini sago
4 ripe mangoes, cut into cubed
1 can condensed milk
1 pack all purpose cream, chilled
1 small can evaporated milk
Mango extract(optional)
Procedures:
1. Put the chilled all purpose cream in blender and blend for 1 minute.
2. Add 1/4 of the ripe mango, condensed milk, and evaporated milk into the blender and blend together until the mangoes are blended thoroughly.
3. Transfer to a mixing bowl then add the cooked sago and the remaining cubed mangoes, and 4 drops of mango extract.
4. Mix and transfer to containers with lid. Put in the freezer for at least an hour before serving.
Ingredients:
1 pack clear unflavored gulaman
5 cups water
2 tablespoons instant coffee
3/4 cup sugar
2 pack 370ml all purpose cream
1 tablespoons instant coffee
1 pack 190 grams condensed milk
Procedures:
Part 1
1. In a pot, combine gulaman, water, coffee and sugar then stir until dissolved. Cook until it boils, stirring constantly.
2. Transfer into flat container and let it chill overnight or until set completely. Cut into cubes, about 1/4 inch and set aside.
Part 2
1. In a bowl, mix all purpose cream, coffee and condensed milk. Whisk until the coffee is fully dissolved.
2. Add coffee jelly cubes. Chill for at least 30-60 minutes. Serve immediately.
Ingredients:
1 kilo ground pork
1 cup carrot, minced
1/2 cup bell pepper, minced
1 cup onion, minced
2 cups bread crumbs
1 pack cheese, grated
2 raw eggs
4 boiled eggs, quartered
4 hotdogs, sliced in half horizontally
1/4 cup raisins
1/4 cup tomato sauce
1/4 cup sugar
1 tablespoon salt
ground pepper
aluminum foil
Procedures:
Part 1
1. Put ground pork in a large mixing bowl. add the raw eggs and bread crumbs then mix.
2. Mix in all the other ingredients except the hotdogs and boiled eggs.
Part 2
1. Put around 3/4 cup of meat mixture in an aluminum foil.
2. Flatten the mixture then arrange horizontally the hotdogs and boiled eggs in the center.
3. Roll the meat so that the hotdogs and boiled eggs are in the center (like a maki).
4. Seal the edge of the aluminum foil. Repeat for the remaining ingredients.
Part 3
1. Steam for 45 minutes. Cool and chill overnight. Slice and serve with dipping sauce.
Welcome to Filipino Style Recipe! Here’s my collection of local and foreign recipes that have been modified to suit Filipino taste. If you want to share your own recipes, feel free to send it to filipinostylerecipe@gmail.com. Make sure that your recipe is original and has a Filipino culture. Please support FSR, like us of Facebook. Share and enjoy cooking!
