Other-Recipes

Mango Shake

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Filipino Style Recipe: mango shake is another sweet and refreshing beverage. This beverage is made of mango slices, milk, sugar and cubed ice. Best to served during summer season.

Estimated time of preparation: 5-8 minutes

Ingredients:
4 pieces ripe mango, peeled and sliced
2 cups ice cubes
1 cup evaporated milk(optional)
sugar or other sweetener to taste

Procedures:
1. In a blender, process mango, milk, sugar and some ice until blended.
2. Add more ice until smooth then pour into glasses then served cold.

Watermelon Smoothie

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Filipino Style Recipe: watermelon smoothie or watermelon shake is another sweet and refreshing beverage. This beverage is made of watermelon chunks, milk, sugar and cubed ice. Best to served during summer season.

Estimated time of preparation: 5-8 minutes

Ingredients:
watermelon chunks, discard seeds
ice cubes
evaporated milk(optional)
sugar or other sweetener to taste

Procedures:
1. In a blender, process watermelon, milk, sugar and some ice until blended.
2. Add more ice until smooth then pour into glasses then served cold.

Bread Roll

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Filipino Style Recipe: bread roll is another simple and easy Filipino meryenda(mid-afternoon snack). Bread roll is made of loaf bread slices stuffed with ham, cheese and bell pepper. Dip in beaten egg and roll over bread crumbs then fry until brown.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 15 minutes

Ingredients:
12 slices of loaf bread
2 eggs, beaten
3 cups bread crumbs
cooking oil for frying

Filling:
12 strips of cooked ham
12 strips of cheddar cheese
12 strips of bell peppers(optional)

Procedures:
Part 1
1. Cut off the outer layer of the bread then flatten using a rolling pin.
2. Arrange the filling over the bread then roll.
3. Dip the roll in beaten egg then roll in bread crumbs. Set aside.
4. Repeat the procedures for remaining slices.

Part 2
1. In a frying pan, heat oil then fry each roll for 1-2 minutes or until browned.
2. Drain on paper towels then cut into half and arrange in a serving plate. Serve.

Peach Mango Graham

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Filipino Style Recipe: Peach Mango Float is one of the easiest and most favorite dessert of Filipinos specially during Holidays. It is usually made with a layer of graham crackers and a blend of ripe peaches and mangoes slices, condensed milk and cream.

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

Ingredients:
3 large ripe mangoes, sliced into thin and small pieces
2 peaches, sliced into thin and small pieces
200 grams graham crackers
50 grams crushed graham crackers
1 big can condensed milk
1 big can all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Prepare a rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture.
4. Add a layer of peach and mango pieces.
5. Repeat step 2 and 4 up to the desired thickness(3-4 layer of graham crackers).
6. Add a final layer of cream mixture and peach and mangoes pieces then sprinkle with crushed graham crackers on top.
7. Store in refrigerator for 3 hours or overnight. Served cold.

(Thanks to Rochelle Dalit for sharing)

Tuna Penne with Broccoli

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Filipino Style Recipe: tuna penne with broccoli is another easy yet delicious pasta dish. It is usually consist of pasta and a creamy white sauce with tuna and broccoli.

Estimated time of preparation and cooking: 15-30 minutes.
Good for 4-6 person

Ingredients:
500 grams Penne pasta
1 big can spicy tuna flakes in oil, drained
3 cups broccoli florets, cut into small pieces
1 big can evaporated milk
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 gloves garlic, minced
1 onion, chopped
1/2 cup chicken stock or water
2 cups Parmesan cheese, grated
2 tablespoons olive oil or butter
salt and pepper to taste
1 teaspoon dried basil leaves(optional)
1/2 cup sliced black olives(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Add broccoli then cook in a boiling water for 1 minutes or until tender. Drain and rinse with cold water.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add tuna, bell pepper and black olives.
3. Pour chicken stock and bring to boil.
4. Add evaporated milk, cheese and basil.
5. Season with salt and pepper. Mix well.
6. Prepare pasta on pasta tray, pour the sauce, broccoli, grated cheese and dried basil. Toss together then Serve!

(Thanks to Ms. Marevic for sharing)

No-Bake Cheesecake

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Filipino Style Recipe: No-Bake Cheesecake is an easy sweetened dessert recipe. It made of soft cream-cheese on hard biscuit crust. Usually topped with flavored toppings such as fruits, nuts or chocolates.

Estimated time of preparation: 15-20 minutes(plus chilling time)

Ingredients:
Crust:
1 1/2 cups crushed graham cracker
1 tablespoon sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder(optional)
1 teaspoon lemon juice(optional)

Cheesecake Filling:
1 cup cream cheese
1 cup whipping cream or all-purpose cream
1/2 cup sugar
1 teaspoon vanilla extract

Toppings:
1 can Blueberry pie filling(optional)

Procedures:
Part 1
1. In a mixing bowl, combine crushed graham, cinnamon powder, lemon juice, sugar and butter then mix until well combined.
2. Mixture should be moist, add more butter if too dry.
3. In a 9-inch pan, spread and press down the crust mixture up to 1-inch bottom thick and 2-inch up the side.
4. Refrigerate for at least 10 minutes.

Part 2
1. In a bowl, mix cream cheese until smooth then slowly add sugar and vanilla. Mix until well blended.
2. In a separate bowl, combine whipping cream and sugar until smooth. Mix until well blended.
3. Combine cream cheese mixture and whipping cream mixture. Mix well.

Part 3
1. Pour and spread evenly the filling into the crust. Smooth the top using rubber spatula and tap the pan to release some air bubbles.
2. Cover and refrigerate for at least 3 hours or until firm.
3. Top with blueberry pie filling or just plain. Serve Chilled.

Notes:
1. You may also use other pie fillings like cherry or strawberry.

Panna Cotta with Mango Jelly

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Filipino Style Recipe: Panna Cotta with Mango Jelly is a sweet and creamy Italian dessert. This dessert is very easy and does not require oven. Here’s my quick and easy recipe for Panna Cotta with Mango Jelly. Share and enjoy cooking!

Estimated time of preparation and cooking: 10-15 minutes(plus refrigerating time)

Ingredients:
Panna Cotta:
1 cup all-purpose cream
1 cup full cream milk
2 teaspoon unflavored gelatin
1 1/2 teaspoon white sugar

Mango Jelly:
1 large sweet ripe mango, peel and cut into cubes
1/2 cup white sugar
1 tablespoon unflavored gelatin
2 cups water

Procedures:
Part 1
1. In a bowl, combine all purpose cream, milk, sugar and gelatin. Mix for 5 minutes or until gelatin dissolves.
2. In a pan, simmer mixture over low heat for 15 minutes. Strain to discard any particles.
3. Pour panna cotta 1/3 of serving cup. Refrigerate until firm.

Part 2
1. In a bowl, dissolved gelatin in 1-1/2 cup water. Set aside for 10 minutes.
2. In a blender, combine mango, water and sugar. Blend until smooth. Strain to discard any fibers.
3. In a pan, combine mango mixture and dissolved gelatin then simmer over low heat for 5 minutes or until slightly thicken.
4. Pour mango-gelatin mixture over panna cotta. Refrigerate for at least 4 hours or until firm.
5. Serve from the serving cup or transfer into serving dish top with mango slices. Enjoy!

Roast Pork(Lechon Baboy)

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Filipino Style Recipe: roast pork or lechon baboy is another easy pork dish but not so fast way of cooking. Normally the pork marinade with seasonings then roast in a oven or grilled in a hot charcoal until golden brown and tender.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 70 minutes
Good for 3-5 persons

Ingredients:
1 kilo pork loin
1 teaspoon flour(dissolved in 3/4 cup water)
2 tablespoon butter

Marinade:
1/4 cup lemon juice
1 tablespoon lemon zest
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon olive oil
2 tablespoons rosemary
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then rub and marinate pork for at least 30 minutes.
2. In a pan, melt butter and brown pork for 3 minutes.

Part 2
1. Preheat oven to 180 degrees Celsius then roast pork for 30 minutes or until pork is crisp and tender.
2. Basting it with marinade occasionally.
3. Let it cool then slice into serving pieces. Transfer to serving plate.

Part 3
1. In a sauce pan, combine the remaining marinade and juices from roasted pork. Bring to boil.
2. Pour dissolved flour and simmer until thicken.
3. Add butter and simmer until melted. Pour the sauce over sliced pork then serve hot.

Stir Fry Shrimp in Tomato Paste

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Filipino Style Recipe: Stir fry shrimp in tomato paste is another easy and quick shrimp dish. It usually consists of shrimp fried and cooked in tomato paste, soda and vinegar then season with salt and pepper.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-3 servings

Ingredients:
12 large shrimps, peeled and deveined
1/2 egg white
1 tablespoons cornstarch
3/4 tablespoon tomato paste
1/4 cup vinegar
1 1/2 cups soda(sprite or 7-up)
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, mix cornstarch, egg white and salt. Toss shrimp to coat evenly.
2. In a frying pan, heat oil and fry shrimp until color turns to golden brown. Drain and set aside.

Part 2
1. In a sauce pan, pour tomato paste, soda, vinegar, salt and pepper.
2. Bring to boil until slightly reduced and thicken. Stir constantly.
3. Add fried shrimp and toss to coat. Remove from heat.
4. Transfer to serving plate then serve hot.

Puto Bumbong

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Filipino Style Recipe: puto bumbong is another Filipino delicacy that is usually served during Christmas season. This dish is commonly sold along the streets during Simbang gabi. Puto bumbong is a purple colored glutinous rice cake steamed in a small bamboo tube then flavored with butter or margarine then served with freshly grated coconut and sugar(muscovado or panutsa).

Ingredients:
1 cup glutinous rice(malagkit)
1/2 cup purple-brown sticky rice(pirurutong)
salt
butter or margarine
freshly grated coconut
sugar(mascuvado or panutsa)
wilted banana leaves

Procedures:
1. Soak glutinous rice and purple-brown sticky rice in salted water overnight.
2. Drain and slowly grind using a grinder until grainy.
3. Wrap and squeeze the rice mixture in a cotton or muslin cloth. Then press it using heavy object to remove excess water.
4. In a large bowl, place the rice mixture and rub by hand until its texture becomes fine-grained.

Cooking Procedures:
1. Fill the bamboo tube with rice mixture and steam both side for 10 minutes or until color turns to dark purple.
2. Remove the bamboo tube from the steamer and shake out to remove the steamed rice mixture.
3. Transfer the steamed rice to banana leaves then spread with butter on top. Serve with freshly grated coconut and sugar.

Notes:
1. You may also used violet food coloring instead of pirurutong.