Low Carb Recipes

Pita Rolls

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Filipino Style Recipe: pita rolls is another simple and easy Filipino meryenda(mid-afternoon snack). Pita roll is made of pita bread or soft tacos stuffed with hot dogs, scrambled eggs, mayonnaise, lettuce and cheese then toast for a few minutes.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 8 servings

Ingredients:
4 pieces pita bread, cut into half

Filling:
4 pieces hot dogs, halves
1/2 cup mayonnaise or sour cream
1 1/2 cups lettuce, trimmed
8 strips of quick melt cheese
1 white onion, chopped
2 tomatoes, diced
2 eggs, beaten
3 tablespoons vegetable oil

Procedures:
Part 1
1. In a pan, heat oil then stir fry hot dogs for 1-2 minutes. Drain and set aside.

Part 2
1. In a same pan, saute onions and tomatoes until soft.
2. Pour beaten eggs then let it begin to set before slowly stir until turns to fluffy texture. Drain and set aside.

Part 3
1. Arrange the filling over each pita bread then roll.
2. Repeat the procedures for remaining slices.
3. Pre-heat oven over 250 degrees Fahrenheit for 10 minutes then toast pita rolls for 5-8 minutes or until the cheese melted. Serve!

Notes:
1. You may customize the fillings based on what you like.

Shrimp Gambas

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Filipino Style Recipe: Shrimp Gambas is another mouth watering shrimp dish that usually served as main dish or pulutan(finger food). The shrimp marinated in lemon juice then sauteed and cooked in a tomato sauce together with bell peppers, carrots 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
3 gloves garlic, minced
1 onion, diced
1 red bell pepper, diced
250 grams tomato sauce
1 tablespoon cornstarch or flour(dissolved in 1 cup water)
1 carrot, cut into slices
3 tablespoons olive oil
salt and pepper to taste

1/4 cup lemon juice(optional)
a dash of chili flakes(optional)
1/4 cup mushrooms, sliced(optional)

Procedures:
Part 1
1. In a bowl, marinate shrimp in lemon juice for 15 minutes.

Part 2
1. In a pan, heat olive oil and saute garlic and onion.
2. Add carrots, mushrooms, and bell pepper then continue sauteing for a minute.
3. Add tomato sauce, chili flakes and dissolved flour then simmer for 3 minutes or until thicken.
4. Add shrimps then season with salt and pepper then cook for 2 minutes or until tender.
5. Transfer to serving plate then serve immediately with garlic rice.

Ginataang Pusit

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Filipino Style Recipe: Ginataang pusit or squid in coconut cream is another easy and simple squid dish. The squid cook in coconut cream and other spices until tender. Avoid to overcook the squid because it will become rubbery texture and tough.

Estimated time of preparation: 8 minutes
Estimated time of cooking: 5-8 minutes
Good for 3-4 persons

Ingredients:
1 kilo fresh squid
2 cups coconut cream
4 cloves garlic, minced
1 onion, chopped
1 small piece ginger, sliced
3 long green peppers(siling haba), chopped(optional)
2 pieces bay leaves(laurel)
4 tablespoons calamansi or lime juice
2 tablespoons cooking oil
salt and pepper to taste

Procedures:
Part 1
1. To clean the squid, pull the head and remove the plastic-like cartilage.
2. Then push the head in, popping out the hard “beak” and discard it.
3. Rub off the outer skin leaving the white meat then wash the squid very well under running water.
4. Cut into rings then set aside.

Part 2
1. In a pan, heat cooking oil then saute the ginger, onions and garlic.
2. Add the squids and calamansi juice then stir cook for a few seconds.
3. Pour coconut cream, bay leaves, green chili then bring to boil. Add a little water if necessary.
4. Season with salt and ground pepper then simmer uncovered for a minute(Don’t overcooked, squid will become tough).
5. Remove from heat then serve hot immediately.

Crispy Fried Fishkatsu

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Filipino Style Recipe: crispy fried fishkatsu is another low-carbohydrate fish dish. This dish is similar to Japabese pork tonkatsu. Fish fillet is usually marinated then dredge in flour, eggs and breadcrumbs. Dip fry the fish until golden brown then serve with dipping sauce.

Estimated time of preparation and cooking: 20 minutes(plus marinating time)
Good for 2-3 persons

Ingredients:
3/4 kilo boneless fish fillet(tilapia, milkfish, salmon, snapper)
1 1/2 cup all purpose flour
1 1/2 cup bread crumbs
2 eggs, beaten
1 tablespoon sesame oil

Marinade:
3 cloves garlic, minced
4 tablespoons calamansi or lime juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Marinate fish in calamansi juice, garlic, salt and pepper for 10 minutes.
2. In a bowl, add beaten eggs and sesame oil. whisk well and set aside.
3. Dredge the fish in flour and shake off to remove excess flour.
4. Dip fish in egg mixture and press into bread crumbs to coat both sides.

Part 2
1. In a frying pan, heat oil over a low heat.
2. Deep fry both sides of breaded fish for 3-5 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and cut each fishkatsu into bite-size strips.
4. Transfer the fishkatsu into serving plate with sour cream or katsu sauce and shredded cabbage on the side. Enjoy!

for the katsu sauce, please refer to this recipe: http://filipinostylerecipe.com/2013/10/katsu-sauce/

Taho

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Filipino Style Recipe: Taho or tauhue is another popular Filipino snack originate from Chinese and commonly sold along the streets specially every morning. Taho is usually made of soy beans or extra soft tofu which is available in grocery stores. Traditionally this is usually serve warm with sago pearls and sugar syrup.

Estimated time of preparation and cooking: 20-30 minutes(plus soaking time)
Good for 3-4 glasses

Ingredients:
3 cups extra soft tofu
1/2 cup sago or tapioca pearls

Brown Sugar Syrup(Arnibal):
3/4 cup brown sugar
3/4 cup water
1/2 teaspoon vanilla(optional)

Procedures:
Part 1
1. Soak sago pearls in water for 3 hours then cook in boiling water for 15 minutes or until turn clear.
2. Stir constantly to prevent sticking then drain and transfer to a bowl of cold water. Set aside

Part 2
1. In a pan, boil water then add brown sugar and vanilla. Mix well until dissolves. Set aside.

Part 3
1. In a steamer heat extra soft tofu for 10 minutes or in microwave for 2 minutes.
2. In a glass or bowl, transfer tofu then top with sago pearls and brown sugar syrup. Mix then serve warm.

Fish Fillet Ala Pobre with Tomato-Mango Salsa

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Filipino Style Recipe: Fish fillet ala pobre with tomato-mango salsa is an easy and simple dish made of fried fish fillet topped with fried garlic and tomato-mango mixture. I got this idea from one of the morning show when a popular catering Chef executed on how to make this dish.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4 servings

Ingredients:
4 pieces fish fillet (tilapia, salmon, snapper)
1 head garlic, grind
1/4 cup butter
2 tablespoons soy sauce or Worcestershire sauce
salt and pepper to taste
canola oil for frying

Tomato-Mango Salsa:
4 pieces tomatoes(kamatis), cut into small pieces
1 medium-sized green mango(mangga), cut into small pieces
1 onion, cut into small pieces
1/4 cup soy sauce or Worcestershire sauce
1/2 teaspoon ground pepper

1 tablespoon tomato sauce(optional)
1 green bell pepper, cut into small pieces(optional)
1 tablespoon chopped parsley(optional)

Procedures:
Part1
1. Season fish fillet with salt and pepper then fry until light brown.
2. Drain on paper towel then transfer to serving plate.

Part 2
1. In a bowl, combine tomato-mango salsa ingredients then stir well. Set aside.

Part 3
1. In a same pan, reduce oil then saute garlic until light brown.
2. Add butter and soy sauce then stir until butter is melted.
3. Pour the sauce over fish fillet then serve with tomato-mango salsa.

Pan Grilled Chicken Barbecue and Broccoli

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Filipino Style Recipe: pan grilled chicken barbecue and broccoli is another mouth-watering chicken dish. This dish is similar to chicken barbecue but we cooked chicken into grill pan instead in hot charcoal. Usually the chicken marinated in seasonings then grill until tender then serve with grilled broccoli for side dish.

Estimated time of preparation: 5-10 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes each side of chicken
Good for 2-3 persons

Ingredients:
2 pieces chicken legs with thigh attached
2 cups broccoli florets, halves

Marinade:
2 tablespoons soy sauce
2 tablespoons calamansi or lime juice
4 gloves garlic, pounded
2 bay leaves(laurel)
1 tablespoons
1/2 cup soda(7-up or sprite)
salt and pepper to taste

Procedures:
Part 1
1. In a large container, combine soy sauce, calamansi juice, bay leaves, garlic, soda, salt and ground pepper.
2. Using a sharp knife, slits the chicken meat diagonal cuts on both sides.
3. Add chicken then cover and marinate for 4 hours or overnight inside the fridge.

Part 2
1. Remove the chicken from marinade and set aside.
2. Add ketchup to marinade for basting. Mix until well blended.
3. In a grill pan, heat olive oil then grill marinated chicken over hot charcoal for 15 to 20 minutes while basting each side with marinade mixture.
4. In a same pan, grill broccoli for 3-5 minutes.
5. Transfer chicken and broccoli to serving plate and serve immediately.

Baked Bangus Teriyaki

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Filipino Style Recipe: Baked bangus teriyaki or baked milkfish teriyaki is another low-carbohydrate dish. It is usually consists of bangus fillet marinated in a blend of teriyaki sauce and other seasonings then baked until tender.

Estimated time of preparation and cooking: 30 minutes(plus marinating time)
Good for 2-3 persons

Ingredients:
500 grams boneless milkfish(bangus) fillet

Marinade:
1 cup Teriyaki sauce
1 tablespoon grated ginger or ginger powder
3 cloves garlic, minced
1/4 cup lime or calamansi juice
1 teaspoon rosemary
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 or until fish flakes with fork. Brush with remaining marinade from time to time.
3. Remove from the oven then transfer to serving plate. Serve hot with steamed veggies. Enjoy!

Spicy Shrimp in Coconut Milk and Cilantro

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Filipino Style Recipe: Spicy shrimp in coconut milk and cilantro is another quick yet tasty and creamy shrimp stew. The shrimps are cook in a blend of coconut milk, red bell pepper, chili, tomatoes, and cilantro.

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

Ingredients:
12 pieces jumbo shrimps, peeled and deveined
1 1/2 cup coconut milk
2 large tomatoes, diced
1 red bell pepper, sliced thinly
4 cloves garlic, minced
1 teaspoon olive oil
1 tablespoon lime juice
1/2 cup cilantro(kinchay)
2 pieces red chili(labuyo), chopped
salt and pepper to taste
1 teaspoon chili sauce(optional)

Procedures:
1. In a pot, heat olive oil then saute red bell pepper until soft.
2. Add garlic, cilantro, chili and tomatoes then continue sauteing for a minute.
3. Add coconut milk, chili sauce, salt and pepper then cover and simmer for 5 minutes in low heat.
4. Add shrimp and lime juice then cook for another 3 minutes.
5. Adjust seasoning according to taste and continue cooking until sauce is thicken.
6. Transfer to serving bowl and sprinkle with remaining cilantro. Serve and enjoy!

Pesang Tilapia

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Filipino Style Recipe: Pesang tilapia is an easy and simple fish dish similar to nilaga. Commonly the fish boiled until tender then add onion, leeks, peppercorn, salt, potatoes, bok choy or cabbage.

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

Ingredients:
1 big-sized tilapia or any fish, cleaned and cut into serving pieces
1 onion, chopped
1 thumb-sized ginger, slice thinly
2 onion leeks, chopped
1 teaspoon peppercorns
4 tablespoons fish sauce
1/4 head cabbage or a bunch of pechay
3/4 liter rice washing or water
salt to taste
1 medium-sized potatoes, quartered(optional)

Procedures:
1. In a pot, heat oil then saute ginger, onion and onion leeks.
2. Add potatoes and peppercorns then continue sauteing for a minute.
3. Pour rice washing and bring to boil then season with fish sauce.
4. Add fish then simmer for 3 minutes. Adjust seasoning according to taste.
5. Add cabbage then simmer for another 2 minutes. Turn off the heat.
6. Transfer to serving bowl then serve immediately.