Merienda

Shrimp and Broccoli Pasta

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Filipino Style Recipe: shrimp and broccoli pasta is a simple yet healthy dish consists of shrimp and broccoli sauteed and stir cooked in olive oil with chili flakes and garlic. Toss in spaghetti pasta with lemon juice, white wine and chopped parsley. This is another mouth-watering dish but easy to prepare.

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

Ingredients:
400 grams spaghetti pasta or any pasta
500 grams shrimp, peeled but retain the tail
2 cups broccoli florets, halves
5 cloves garlic, minced
1/2 teaspoon chili flakes
1 lemon, juice
1/4 cup white wine
3 tablespoons olive oil
3 tablespoons butter
1 tablespoon parsley, chopped

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil medium heat then melt 2 tablespoons butter.
2. Add garlic and chili flakes then saute for a few seconds.
3. Add shrimp then stir cook for a minute. Remove from the pan and set aside.
4. Add broccoli then cook for a minute or until tender. Remove from the pan and set aside.

Part 3
1. Add lemon juice and wine then bring to boil until reduce in half.
2. Add and melt the remaining butter then turn off the heat.
3. Add pasta, shrimp, broccoli and parsley then toss to coat.
4. Transfer to serving bowl then serve with toasted garlic bread.

Lumpiang Togue

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Filipino Style Recipe: Lumpiang Togue or lumpiang gulay is another typical Filipino meryenda(mid-afternoon snack). It is normally consists of mung bean sprouts, carrots, tofu and seasonings wrapped in lumpia wrapper then deep fried until golden brown and crisp.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 15-20 minutes

Ingredients:
500 grams togue(mung bean sprouts)
1 carrot, julienned
2 cloves garlic, minced
1 onion, minced
2 tablespoons oyster sauce or soy sauce
1 cup fried tofu, chopped
1 tablespoon vegetable oil
1/8 teaspoon ground pepper
15-20 pieces spring roll wrapper(lumpia wrapper)
cooking oil for deep frying
1/2 cup dried shrimps(optional)

Procedures:
Part 1
1. In a pan, heat oil then saute garlic and onion.
2. Add dried shrimps then continue sauteing for a minute.
3. Add tofu and carrots then cook for another minute.
4. Season with oyster sauce and pepper then mix well.
5. Add beansprout then cook for 2-3 minutes or until cook. Let it cool and set aside.

Part 2
1. Place 1/4 cup of veggies in a line shape at the middle of the wrapper.
2. Fold over the bottom edge to the center then fold the two sides towards the center and roll.
3. Use a bit egg to seal the last edge. Repeat until all wrapped up.

Part 3
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia until golden brown and crispy.
3. Drain on paper towel then serve with spicy vinegar.

Cookies and Cream Smoothie

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Filipino Style Recipe: cookies and cream smoothie is another sweet, creamy and refreshing beverage. This is made up of crumbled chocolate cookies, vanilla ice cream, low-fat milk and chocolate syrup. Best to served during summer season.

Estimated time of preparation: 5-8 minutes

Ingredients:
10 Oreo cookies or any chocolate cookies, crumbled
2 cups vanilla ice cream, softened
1/4 cup low-fat milk
3 tablespoons chocolate syrup

Procedures:
1. In a blender, combine milk, ice cream and chocolate syrup.
2. Add 1/2 of crumbled cookies then process until blended.
3. Pour into glasses then sprinkle with remaining cookies then serve immediately.

Egg White Leche Flan

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Filipino Style Recipe: how to make egg white leche flan dessert? Egg white leche flan is similar to usual leche flan but instead of egg yolk we will use egg white. First we have to dissolve and caramelize the brown sugar in a molds then pour the white egg mixture then cook in a steamer until firm.

Estimated time of preparation and cooking: 60 minutes. Good for 4- 5 llanera aluminum molds.

Ingredients:
10 egg whites(puti ng itlog)
1 can(390 grams) evaporated milk
1 can(390 grams) fat free condensed milk
2 teaspoons calamansi juice
1 teaspoon vanilla extract(optional)
1 cup brown sugar
3/4 cup water

Utensils:
4-5 Llanera aluminum molds
Steamer
Strainer
Whisk

Procedures:
Part 1
1. In a sauce pan, dissolve brown sugar with water over low heat until golden brown. Swirl gently.
2. Pour the syrup in the aluminum molds then spread evenly.

Part 2
1. In a mixing bowl, combine the other ingredients then whisk well.
2. Strain and pour the mixture on top of the syrup for about 1 to 1 1/4 inch thick.
3. Cover with aluminum foil then steam in medium heat for about 40-45 minutes.
4. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.

Tips:
1. To remove the leche flan from mold, run a thin knife around the edges of the mold to loosen the leche flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.
2. Leche flan is cooked by inserting a knife in the center comes out clean.

Tikoy or Nian Gao

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Filipino Style Recipe: Tikoy or Nian Gao is a traditional Chinese rice cake popular during New Year. Tikoy is made of glutinous rice flour and sugar dissolved in boiling water then steam until set. This dish has a sticky texture dip in beaten egg then fry until light brown.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 60 minutes(plus frying time)

Ingredients:
4 cups glutinous rice flour
1 1/2 cups brown sugar
1 cup boiling water
olive or vegetable oil for greasing
1 teaspoon vanilla extract(optional)

Cooking:
1 egg, beaten
3 tablespoons vegetable oil
paper towels

Procedures:
Part 1
1. In a bowl, dissolve sugar in boiling water then add vanilla extract and flour. Mix until well blended.
2. In a round pan, grease with oil then pour mixture and spread evenly.
3. Steam for about an hour or until the edges separate from the pan.
4. Let it cool and remove from the pan before slicing.

Part 2
1. In a bowl, beat egg then dip tikoy slices.
2. In a frying pan, heat oil then fry until light brown then drain on paper towels. Serve.

Tips:
1. You may also add sesame seeds on top of flour mixture before steaming.
2. Tikoy can be also cook in a microwave oven or re-steam.

Pasta Puttanesca

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Filipino Style Recipe: pasta puttanesca is an Italian dish that has become popular in the Philippines. The sauce is consists of tomato paste, tomatoes, olives, mushrooms, capers, cheese and anchovy. This is commonly prepared over or toss with pasta then sprinkle with grated cheese.

Estimated time of preparation: 5 minutes
Estimated time of cooking: 30 minutes
Good for 4 persons

Ingredients:
400 grams spaghetti pasta
1 pack(560 grams) tomato paste or spaghetti sauce
5 tablespoons olive oil
2 tablespoons anchovy flakes(reserved oil)
5 cloves garlic, minced
1 onion, chopped
1 can(115 grams) button mushrooms, sliced
1/2 cup black olives, sliced
3 tablespoons capers, drained
1/2 teaspoon chili pepper flakes
1/4 cup grated Parmesan cheese(reserve half for garnishing)

3 pieces tomatoes, chopped(optional)
1/4 cup fresh parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat anchovy oil and olive oil then saute garlic and onion until translucent.
2. Add tomatoes and mushrooms then continue sauteing for 5 minutes.
3. Add tomato paste then bring to boil. Add a little water if necessary.
4. Add the rest of ingredients then season with salt and pepper.
5. Cook for 2 minutes or until beginning to thicken.
6. Arrange pasta into serving plate then pour the sauce and toss. Top with grated cheese. Serve!

Notes:
1. If you don’t have anchovy, you may use bagoong na isda as alternative.

Halo-Halo

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Filipino Style Recipe: Halo-halo is a famous Filipino dessert consists of shaved ice, milk and various sweet ingredients then mixed together. Top with ice cream, ube halaya or leche flan makes the halo-halo’s special and delicious. This dessert is easy and simple to prepared and usually served during meryenda(mid-afternoon snack) that is commonly sold along the streets and usually served during summer season. The famous Halo-halo that I’ve tried so far are from Razons and Chowking, the kids really love this dessert.

Estimated time of preparation: 5-8 minutes

Ingredients:
shaved ice
evaporated milk
white sugar
leche flan(optional)
ice cream, any flavor(optional)
rice crispy(optional)

Choose at least 5 sweets you want:
*coconut sport(macapuno)
*colored gelatin(red/green)
*coconut gel(nata de coco)
*sugar palm(kaong)
*sweetened red beans
*ripe jackfruit(langka)
*tapioca pearls(sago)
*sweetened bananas(minatamis na saging)
*ube halaya or leche flan

Procedures:
1. In a bowl or tall glass, combine 1 tablespoon of each sweets and sugar.
2. Add shaved ice then pour evaporated milk top with leche flan, ice cream and rice crispy. Serve immediately.

Iced Coffee

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Filipino Style Recipe: iced coffee is another refreshing beverage and usually served during afternoon or summer season. This refreshing drinks is made of coffee, milk, sugar and ice cubes. I always prepare this refreshing drinks from my leftover morning coffee then I refrigerate it until afternoon.

Estimated time of preparation: 2-3 minutes
Good for 1-2 servings

Ingredients:
1 tablespoon coffee(depend on the strength you want)
2 cups non-fat milk(or any type of milk)
3 tablespoons sugar or condensed milk
ice cubes
vanilla ice cream(optional)

Procedures:
1. Combine coffee, sugar and milk then stir and blend according to taste.
2. In a tall glass, Put ice cubes 3/4 full then filled with coffee mixture.
3. Top with vanilla ice cream then serve.

Quick Spaghetti Carbonara

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Filipino Style Recipe: A quick spaghetti carbonara is an easy and quick pasta dish that only takes 20 minutes or less. It is usually consist of pasta and a creamy white sauce topped with ham, mushrooms, olives, bell pepper and Parmesan cheese.

Estimated time of preparation and cooking: 15-20 minutes.
Good for 3-4 persons

Ingredients:
200 grams spaghetti pasta
3/4 cup full cream milk
1/2 cup grated Parmesan cheese
4 gloves garlic, minced
1 small-sized onion, minced
100 grams sweet ham, diced
1/2 cup olives, sliced
1/2 cup green bell pepper, diced
1/2 cup button mushrooms, sliced
2 tablespoons olive oil

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion then add ham and cook for 2-3 minutes.
2. Add mushrooms, olives and bell pepper then stir cook for 3 minutes.
3. Add pasta, milk and Parmesan cheese then simmer 3 minutes or until beginning to thicken.
4. Adjust seasoning according to taste. Transfer to serving plate then top with grated Parmesan cheese.

Vigan Empanada

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Filipino Style Recipe: Vigan Empanada is a popular authentic delicacy from Vigan, Ilocos. The filling is made of grated unripe papaya and raw egg, we also add sauteed vigan longganisa to make it special. The Wrap consists of rice flour, butter, water and food coloring then deep fried until crisp.

This dish is commonly sold along the streets as meryenda(mid-afternoon snack) and usually served with vinegar. I tried a special Vigan Empanada somewhere in Sampaloc, Manila last year and it was also good. But of course, the authentic Vigan empanada from Ilocos is still different and it’s a good experience once you try it.

Estimated time of preparation: 25 minutes
Estimated time of cooking: 20-30 minutes

Ingredients:
Dough:
1 1/2 cups rice flour
1/2 cup water
orange food coloring or annatto seeds(dilute in water)(optional)
50 grams butter
cooking oil for greasing and frying

Filling:
4 pieces Vigan Longganisa, skin removed
1 unripe papaya, grated
1 onion, chopped
2 gloves garlic, finely chopped
6 raw eggs
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil and saute garlic and onion.
2. Add longganisa then season with salt and pepper, cook until brown.
3. Transfer in a bowl then add grated papaya then mix and set aside.

Part 2
1. In bowl, combine all ingredients then mix until dough is formed. Set aside.

Part 3
1. Place a plastic wrap on the table then brushed with oil.
2. Take 3 tablespoons of dough then flatten using a rolling pin.
3. Place 3 tablespoons of filling over flatten dough then make a small space in the middle for raw egg.
4. Fold and seal the sides then trim the edges using a plastic plate.

Part 4
1. In a pan, heat enough oil then deep fry empanada for 3 minutes or until crisp.
2. Drain on paper towel then serve with garlic vinegar.