Low Carb Recipes

Tupig

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Filipino Style Recipe: Tupig is another popular Filipino delicacy and pasalubong from northern part of Luzon specially in Ilocos and Pangasinan Region. This tupig was from Pangasinan, because we went there to visit my grandparents. Although this was a little bit smaller compare to another Region, tupig from Pangasinan had a lot of coconut strips and slightly sweeter. Tupig is almost similar to suman, only that is made from rice flour and coconut strips then grilled in hot charcoal.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes

Ingredients:
2 cups rice flour(malagkit)
1 cup young coconut strips
3/4 cup coconut milk
1/2 cup brown sugar
wilted banana leaves for wrapping, about 3 inch width

Procedures:
1. In a mixing bowl, combine rice flour, coconut strips, coconut milk, and brown sugar. Mix well until dough like.
2. In a banana leaf, put a tablespoon of mixture then spread evenly and wrap.
3. Grill over hot charcoal for 15-20 minutes or until done. Turn frequently.

KBL(Kadyos, Baboy, Langka)

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Filipino Style Recipe: KBL or Kadyos, Baboy at Langka is another simple and easy Filipino soup dish specially in Iloilo. This is similar to sinigang that has a sour broth. This dish is made out of kadyos(pigeon peas), baboy(pork leg), langka(jackfruit) and Batwan fruit which gives a sour taste.

Estimated time of preparation: 15-20 minutes(plus soaking time)
Estimated time of cooking: 60-70 minutes
Good for 4-5 servings

Ingredients:
1.5 kilo pork leg, sliced
1 1/2 cup pigeon peas(kadyos)
2 cups cubed unripe jackfruit(langka), cut into larges cubes
5 pieces batwan(or 1 pack sinigang mix)
2 stalks lemongrass(tanglad)
1 onion, chopped
fish sauce or salt and pepper to taste
2 liters water(1 litre per batch)
3 pieces green chili(siling haba)
1/2 head cabbage, sliced

Procedures:
Part 1
1. In a pot, pour plenty of water and then soak the Kadyos for at least 8 hours or over night.
2. Bring to boil for 10 minutes. Drain and rinse.

Part 2
1. In a pot, Boil water with salt. Add pork and simmer for 5 minutes, drain and rinse.
2. Pour water in the same pot, arrange pork and add onion, lemongrass and beef cube. Simmer for 15 minutes.
3. Add Kadyos and simmer for another 45 minutes or until pork and Kadyos is tender. Remove scum, add water if necessary.
4. Add Langka, sampaloc mix, salt and pepper. Simmer for 15 minutes or until langka is cooked.
5. Add cabbage, adjust seasoning according to taste. Cover and remove from heat. Serve hot!

Notes:
1. You may used tamarind fruits(sampaloc) instead of batwan or sampaloc mix.
2. You may also used sweet potato tops(talbos ng kamote) instead of cabbage.

Marinated Chicken Pesto

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Filipino Style Recipe: marinated chicken pesto is another healthy chicken dish. First, we blend basil, pine nuts and olive oil to make a pesto. We marinate the chicken and then baked until tender. Lastly, sprinkle with mozzarella cheese and then serve hot.

Estimated time of preparation: 20 minutes(plus marinating time)
Estimated time of cooking: 25-30 minutes
Good for 3-4 servings

Ingredients:
4 pieces chicken fillet, skinless
100 grams fresh basil
50 grams toasted pine nuts or peanuts
salt and pepper to taste
1 cup olive oil
1/2 cup mozzarella cheese, grated
100 grams malunggay leaves(optional)

Procedures:
Part 1
1. In a blender, place basil, malunggay leaves, toasted pine nut and olive oil. Blend until well combined and smooth.
2. Season chicken fillet with salt and pepper then marinate with blended mixture.
3. Refrigerate at least 1 hour or overnight.

Part 2
1. Preheat oven to 375 degrees Fahrenheit.
3. In a baking pan, place the mixture and marinated chicken. Cover with aluminum foil.
4. Bake for 25-30 minutes or until chicken is done.
5. Remove foil and sprinkle with mozzarella cheese on top.
6. Bake for another 5 minutes or until cheese turns to lightly browned.
7. Serve hot!

Notes:
1. You may also broiled chicken instead of baking.

Seaweeds Salad(Lato)

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Filipino Style Recipe: Seaweeds salad(lato) or kinilaw na lato is another Filipino delicacy. Lato AKA(also known as) ar-arosip is a type of seaweed that has a translucently green tiny wilted bulb like grapes. Normally, lato mixed with chopped onions and tomatoes then season with spicy vinegar, salt and pepper. This is commonly served during breakfast together with fried fish.

Estimated time of preparation: 5-8 minutes(plus refrigerating time)

Ingredients:
2 cups fresh lato
1/4 cup onions, chopped
1/4 cup tomatoes, chopped
2 tablespoons spicy vinegar or calamansi juice
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon sugar(optional)

Procedures:
1. Wash lato thoroughly then drain. Refrigerate for 15 minutes.
2. In a bowl, combine lato, onions and tomatoes.
3. In a small bowl, combine spicy vinegar, salt, pepper and sugar. Serve as dipping sauce or combine in lato salad.
4. Serve immediately top with sliced salted eggs or grated green mangoes.

Grilled Lemon Pepper Fish Fillet

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Filipino Style Recipe: grilled lemon pepper fish fillet is a low-carbohydrate dish. It is usually consists of fish fillet season in butter, lemon juice and grind pepper. Top with slices of lemon and wrap with aluminum foil. Grilled in hot charcoal until tender.

Estimated time of preparation and cooking: 40 minutes
Good for 3-4 persons

Ingredients:
4 fish fillet(tilapia, salmon)
3 tablespoons lemon juice
3 tablespoons melted butter or olive oil
slices of lemon
grind pepper

Procedures:
1. Place fish fillet in a good size sheet of aluminum foil.
2. Brush both sides of fillet with melted butter.
3. Season with pepper and lemon juice.
4. Top with slices of lemon, wrap the fish tightly.
5. Grill for about 15-20 minutes on both sides or until tender.
6. Serve with steamed beans.

Note:
1. You may also season the fish with salt.

Sizzling Gambas

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Filipino Style Recipe: Sizzling Gambas is a spicy sizzling shrimp that usually served as appertizer(pulutan). Normally the shrimp marinate in lemon juice then sauteed and cooked in a tomato sauce, hot sauce together with bell pepper 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
4 gloves garlic, minced
1 onion, diced
1 cup red bell pepper, diced
250 grams tomato sauce
1 tablespoon hot sauce
1/2 cup green chili, sliced diagonally
1 tablespoon bread crumbs
3 tablespoons olive oil

1/4 cup mushrooms(optional)
1 carrot, diced(optional)
1/2 cup green peas(optional)
4-6 pieces hard-boiled quail eggs(optional)
1/4 cup lemon juice(optional)

Procedures:
Part 1
1. In a bowl, marinate shrimp in lemon juice for 30 minutes.

Part 2
1. In a pan, heat olive oil and saute garlic and onion.
2. Add carrots, mushrooms, green peas, green chili and bell pepper.
3. Add tomato sauce, hot sauce and bread crumbs then simmer for 5 minutes or until thicken.
4. Add shrimp and quail eggs then season with salt and pepper. Cook for 2 minutes or until tender.
5. Transfer to hot sizzling plate then serve immediately.

Sinigang sa Miso(Salmon)

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Filipino Style Recipe: sinigang sa miso(salmon) or salmon in miso-tamarind soup is another simple and easy Filipino dish. This is similar to sinigang sa miso(maya-maya) that has a sour broth. Normally the salmon cooked and simmered in a combination of rice washing, onions, tomatoes, vegetables, tamarind and miso paste which gives a sour taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 5-6 persons

Ingredients:
1 kilo salmon, sliced with belly portion
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
1 tablespoon vegetable oil
5 tablespoons lemon or calamansi juice
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
2 small white radish(labanos), peeled and sliced(optional)
3 green chili(siling haba)(optional)

Procedures:
Part 1(Optional)
1. Marinate salmon in lemon juice, salt and pepper for 15 minutes.
2. In a frying pan, heat oil then fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add salmon then cover and simmer for 10 minutes.
5. Adjust seasoning then add vegetables and simmer for 3-5 minutes.
6. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Notes:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.
2. You may add more vegetables in the sinigang like string beans.

Chicken Cordon Bleu

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Filipino Style Recipe: chicken cordon bleu is another special meat roll dish that usually served during Holidays or any special occasion. Normally the meat rolls stuffed with ham and cheese then fried or baked until tender.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 10-20 minutes
Good for 6-8 servings

Ingredients:
10 pieces chicken fillet
10 slices cheddar cheese
10 slices sweet ham, sliced halves
2 eggs, beaten
1/2 cup all-purpose flour
1/2 cup butter
salt and pepper to taste
1 cup evaporated milk(optional)
1 cup bread crumbs(optional)

Procedures:
Part 1
1. Pound the meat using meat pounder, season with salt and pepper.
2. In a bowl, combine beaten eggs and milk then dip meat in mixture.
3. Arrange the filling over the meat and roll the meat, secure with a thread or toothpick.
4. Dredge the meat in flour, dip again in egg-milk mixture then roll in bread crumbs. Set aside.
5. Repeat the procedures for remaining slices.

Part 2
1. Fry meat in butter for 5 minutes or bake it over 350 degrees Fahrenheit for 25 minutes or until tender.
2. Slice the chicken cordon bleu and arrange on a platter. Serve.

Bangus Sisig

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Filipino Style Recipe: bangus sisig is another variety of Filipino sisig that usually served as finger food(pulutan). Normally the fish comes fried or steamed then debone and flake. Marinade with soy sauce, vinegar, sugar, salt and pepper. Stir fried until the sauce is absorb then add green chili and transfer to sizzling plate with egg and calamansi.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes
Good for 4-5 persons

Ingredients:
1 kilo boneless milk fish(bangus), cleaned
3 gloves garlic, chopped
3 red onions, chopped
4 tablespoons vinegar
4 pieces green chili(siling haba), chopped
1 tablespoon cooking oil
calamansi
3 pieces red chili(siling labuyo), chopped(optional)
1/2 tablespoon mayonnaise(optional)
1 raw egg(optional)

Marinade:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon Pepper

Procedures:
Part 1
1. Fry or steam the boneless milk fish. Flake the fish and discard bones. Chop and set aside.

Part 2
1. In a bowl, combine soy sauce, oyster sauce, sugar, salt and pepper.
2. Add the fish then mix well. Marinate for 30 minutes.

Part 3
1. In a pan, heat oil and saute garlic and onions.
2. Add marinated fish including the marinade then pour vinegar.
3. Add green and red chili and adjust seasoning according to taste.
3. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well.
3. Transfer to hot sizzling plate and add fresh egg on top. Serve immediately with calamansi.

Vegetable Chowder

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Filipino Style Recipe: vegetable chowder is a creamy vegetable dish that is made up of vegetables like broccoli, potatoes and carrots cooked in a blend of flour, milk and cheese.

Estimated time of preparation and cooking: 10-20 minutes
Good for 4-5 servings

Ingredients:
4 cups broccoli florets, cut into serving pieces
2 medium potatoes, diced
2 medium carrots, sliced thinly
1-1/2 cups water
1 large onion, chopped
4 cups evaporated milk
1 teaspoon Worcestershire sauce
salt and pepper to taste
1/3 cup all-purpose flour
1 cup cheddar cheese, cubed

1 chicken cube(optional)
4 slices ham or bacon, cut into 1-inch pieces(optional)
1 cup corn kernels(optional)

Procedures:
Part 1
1. In a bowl, combine flour and 1 cup milk, mix until smooth. Set aside.

Part 2
1. In a saucepan, pour water and bring to boil.
2. Add onion, carrots and potatoes.
3. Pour flour mixture, milk, chicken cube, Worcestershire sauce, salt and pepper.
4. Add broccoli, bacon and corn. Keep stirring until sauce thickened.
5. Remove from heat and add cheese just until melted. Serve.