Wild Mushroom Soup

Filipino Style Recipe: Wild Mushroom Soup is a delicious rich in flavor soup dish made of different types of mushroom cooked in beef broth and flour. This dish is usually serve as starter or during rainy season.

Ingredients:
1 tablespoon butter
2 tablespoons finely chopped onion
1/2 cup thinly sliced button mushrooms
1/2 cup fresh chopped oyster mushrooms
1/2 cup thinly sliced shiitake mushrooms
1/2 teaspoon fresh parsley
2 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

Procedures:
1. In a pan, melt butter then saute onion.
2. Add mushrooms and parsley then saute until brown.
3. Add brandy then simmer for half a minute.
4. Add beef broth and flour then stir slowly until well combined.
5. Simmer for 10 minutes then season with salt and pepper.
6. Transfer to serving plate. Drizzle with milk(optional) then garnish with dried parsley.
7. Serve with bread.

Chicken Tinola with Corn

Filipino Style Recipe: Chicken Tinola (Tinolang Manok) with corn or Filipino chicken ginger soup with corn is one of the common dish in the Philippines. A simple and easy to cook recipe with corn cobs for more flavorful taste to our dish.

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients :
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or 1 green papaya, cut into serving pieces
2 Japanese corn cobs, cut into 4-5 pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water or rice washing
4 tablespoon vegetable oil
salt to taste

Procedures :
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then add corn. Simmer for 10 minutes or until chicken and corn are tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add chili leaves then turn off the heat.
6. Let stand for a few minutes to cook the leaves then transfer to a serving dish and serve. Enjoy!

Ensaladang Repolyo

Filipino Style Recipe: Ensaladang talong or Cabbage salad is another easy and simple salad that usually served as side dish. It is consists of branch cabbage toss with tomatoes and onions then serve with fermented fish sauce or toyo-mansi.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1 small size cabbage, cut into seving pieces
4 medium size tomatoes, chopped
1 large size white onion, chopped thinly
3 tablespoons fermented fish sauce (bagoong isda)
2 tablespoons vinegar

Procedures:
Part 1
1. Blanch cabbage in a boiling water for a minute, Drain and set aside.

Part 2
1. In a large bowl, toss cabbage and other ingredients.
2. Refrigerate until ready to serve.

Chicken Corn Chili

Filipino Style Recipe: Chicken Corn Chili is another mouth-watering chicken dish consist of shredded chicken, corn, chili and cream. This can be served as filling in pita bread or with steamed rice.

Ingredients:
3/4 kilo chicken breast
1 cup corn kernel
3-4 pieces green chili, chopped
3 cups chicken stock
6 cloves garlic, minced
1 medium-sized onion, chopped
1/2 teaspoon cumin
1/4 cup chopped cilantro
130 ml all purpose cream
Parmesan cheese
3 tablespoons vegetable oil
fish sauce or salt and ground pepper to taste

Procedures:
1. In a pot, boil water with salt then add chicken and cook for 5 minutes or until tender.
2. Remove chicken and reserve the stock. Shred the chicken using fork. Set aside.

Part 2
1.In a wok, heat oil then sauce garlic and onion.
2. Add half of chopped chili, shredded chicken, cumin and ground pepper
3. Pour chicken stock, corn kernel, cilantro then simmer until reduced.
4. Pour cream, cheese, remaining chopped chili then simmer for a minute.
5. Adjust seasoning according to taste then continue cooking until almost thickened.
6. Remove from heat then serve with pita bread or steamed rice.

Crispy Pork Kilawin

Filipino Style Recipe: Crispy pork kilawin is another popular spicy and sour appetizer that usually served as finger food(pulutan). Normally the pork meat(usually cheek and ears) comes boiled and grilled then chop into small pieces. Mix well with onions, vinegar, soy sauce, salt and pepper.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 30-40 minutes
Good for 5-7 servings

Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
2 big red onions, chopped
2 thumb-sized gingers, minced(optional)
3 hot chili(siling labuyo), chopped
1 red bell pepper, cut into strips
2 pieces green chili(siling haba), slice diagonally
1/2 cup vinegar
1/3 cup soy sauce
salt and pepper to taste

Procedures:
Part 1
1. In a pot, Pour water, pork and salt. Bring to boil for 30-40 minutes or until soft and tender.
2. Drain and grill over hot charcoal until browned and crisp.
3. Let it cool then chopped into small pieces.

Part 2
1. In a large bowl, place chopped pork and other ingredients. Toss to combine.
2. Serve! best for pulutan.

Pork Adobo with Kangkong

Filipino Style Recipe: Pork Adobo with Kangkong is another variety of Filipino pork adobo, we just add water spinach (kangkong) which gives a contrast color and crunchy texture.

Ingredients:
1/2 kilo pork, cut in serving pieces
a bunch of kangkong (water spinach), cut into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
6 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
1 cup water

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add more water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Simmer until the sauce thickens then add kangkong.
4. Wait for another minute then remove from heat.
5. Transfer to serving bowl then serve with steamed rice.

Caramel French Toast

Filipino Style Recipe: Caramel French Toast is a popular breakfast meal that consisting of sliced bread soak in eggs-milk mixture then coated with sugar. Toast with butter over a low heat then serve with caramel syrup.

Ingredients:
8 slices bread
2 eggs
1 cup milk
1/2 teaspoon cinnamon powder(optional)
a dash of salt
2/3 cup brown sugar
unsalted butter
powdered or confectioner’s sugar(optional)
caramel syrup

Procedures:
Part 1
1. In a large bowl, combine eggs, milk, cinnamon, salt then mix until well blended
2. Soak the sliced bread for a few seconds into mixture one at a time then gently turn to coat the other side.
3. Coat with brown sugar.
Part 2
1. In a frying pan, melt 1 teaspoon butter over low heat.
2. Toast each bread until bottom turns to golden brown then turn the bread over and do the same way.
3. Repeat the procedures for remaining slices.

Part 3
1. Transfer toasted bread to serving plate, then dust with confectioners’ sugar.
2. Serve immediately with caramel syrup together with hot coffee.

Gising Gising, Sigarilyas

Filipino Style Recipe: Gising gising, sigarilyas is another variety of popular Bicolano dish. Gising gising has a spicy, salty and creamy taste similar to Bicol express. This dish is made up of chopped sigarilyas cooked in shrimp paste and coconut cream.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
500 grams sigarilyas, sliced into small pieces
300 grams chicken meat, cut into small pieces
2 tablespoons sauteed shrimp paste(bagoong alamang)
1 cup coconut cream(1st extract)
1 cup coconut milk(2nd extract)
5 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 pieces tomatoes, chopped
4-5 pieces red hot chillies(labuyo), sliced into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a sauce pan, heat oil then saute garlic, onion, ginger and tomatoes.
2. Add shrimp paste then continue sauteing for a minute or until it’s cooked.
3. Add chicken then stir cook until tender.
4. Pour coconut milk then bring to boil until reduced.
5. Pour coconut cream and chicken bouillon then bring to boil.
6. Add sigarilyas and chopped chili, cook for 3 minutes or until tender and crisp.
7. Adjust seasoning according to taste then cook for another minute or the sauce is reduced and thick
8. Transfer to serving plate then serve.

Broccoli and Cheese

Filipino Style Recipe: Broccoli and Cheese is a simple side item that can be served together with your favorite dish. It is consists of steamed broccoli topped with cheese sauce.

Ingredients:
2 cups broccoli florets, steamed

Cheese Sauce:
2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
1 cup non-fat milk
1 tablespoon unsalted butter
2 tablespoon all purpose flour
1/2 teaspoon salt

Procedures:
1. In a saucepan, melt butter over low heat then add flour, milk, mustard and salt.
2. Whisk until begins to thicken. Add cheese then continue stirring until completely melted. Remove from heat.
3. Pour cheese sauce over broccoli. Serve.

Fried Anchovy Salad

Filipino Style Recipe: Fried Anchovy Salad is a simple and easy yet delicious salad. The sweetness of the dressing and the saltiness of anchovy makes this salad so special.

Ingredients:
1 pack green and purple lettuce
1/4 cup fried achovies
2 tablespoons black olives, pitted
6 pieces cherry tomatoes, halved
1 small cucumber, thinly sliced
Mayonnaise (optional)

For the dressing:
1/4 cup Greek dressing
2 tablespoon honey

Procedures:
Part 1
1. In a bowl, combine Greek dressing and honey then mix well.

Part 2
1. In a large big bowl, tear lettuce into serving pieces.
2. Add the black olives, cherry tomatoes, and cucumber.
3. Add fried anchovies on top then garnish with honey dressing and mayonnaise.
4. Serve immediately as appetizer.