Kare Udon

Filipino Style Recipe: Kare Udon is a popular curry soup dish inspired by Indian and Japanese cuisine. Generally the soup is made of udon noodles with thick curry flavoured broth.

Ingredients:
1 pack udon noodles
3 cups vegetable broth
250 grams beef tenderloin, cut into serving pieces
2 tablespoons oil
1 white onions, sliced
1 carrot, sliced
3 black fungus mushrooms(tengang daga), chopped
1/2 Chinese cabbage (baguio pechay), cut into pieces
2 cubes curry roux
1 teaspoon curry powder
1 hard-boiled egg, halves
1 stalk onion leeks, chopped

Procedures:
Part 1.
1. Cook noodles according to package instruction. Set aside.

Part 2
1. In a pot, heat oil then stir fry beef until brown all sides. Set aside.
2. Saute onion, mushroom, carrot and curry powder. Pour a cup of vegetable soup then cover and simmer for 5 minutes or until the vegetables are tender.
3. Add curry roux and beef then stir cook until then meat is tender and the sauce thickens.
4. Add the rest of vegetable, broth and curry mixture. Simmer for a few minutes.
5. Prepare cooked udon noodles in a bowl then pour the curry soup.
6. Add hard boiled egg then garnish with green onions. Serve.

Clam Soup


Ingredients:
1/2 kilo fresh clams(tulya/halaan), Wash thoroughly and drain
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, chopped
2 cups water or rice washing
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil

Procedures:
Part 1
1. In a large bowl, place clams with water and salt. Cover and set aside for several hours or overnight. (This will allow the clams to expel sand).

Part 2
1. In a wok, melt butter then saute ginger, garlic and onion until translucent.
2. Add tomatoes then continue sauteing for 3 minutes.
3. Add fish sauce and the clams then saute for another 2 minutes.
4. Pour water then cover and let boil. Adjust seasoning with salt and ground pepper.
5. Continue cooking over a high heat until clams open.
6. Transfer to serving bowl then serve with steamed rice.

Sinigang na Hito sa Miso

Ingredients:
1 kilo hito(catfish), clean and cut into serving pieces
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
2 tablespoons vegetable oil
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
3 green chili(siling haba)

Procedures:
Part 1
1. In a pot, arrange hito then pour 1/4 cup vinegar. Bring to boil, drain and set aside.
2. Dissolve miso paste in 1 cup warm water, strain and extract juice. Set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso juice, water and sinigang mix then bring to boil. Add water if needed.
3. Add hito then cover and simmer for 5-8 minutes.
4. Adjust seasoning then add green chili and mustard leaves, simmer for 3 minutes.
5. 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.

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.

Sinigang na Danggit sa Kamias

Filipino Style Recipe: Sinigang na danggit sa kamias is another simple and easy Filipino dish. The procedure is similar to other sinigang, but we used kamias as alternative to tamarind.

Ingredients:
1/2 kilo rabbitfish(Danggit), cleaned
12 pieces fresn kamias (bilimbi)
4 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch mustard greens (optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger, tomatoes and kamias.
2. Pour water and bring to boil. Add fish then cover and simmer for 10 minutes. Add more water if needed.
3. Season with ground pepper, salt or fish sauce according to taste.
4. Add green chili and mustard greens and simmer for another 3 minutes.
5. Transfer to serving bowl and serve hot.

Bagnet Stew

Filipino Style Recipe: Bagnet Stew is another way on how to cook bagnet as main ingredient. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. This dish has a sour and a little salty taste best to serve during rainy and cold season.

Ingredients:
500 grams bagnet, cut into serving pieces
6 cloves garlic, minced
2 onions, chopped
3 tomatoes, chopped
4-5 cups water
fish sauce and ground pepper to taste
1/2 small cabbage, quartered (optional)

Procedures:
1. In a large casserole, heat oil then saute garlic, onion and tomatoes.
2. Add bagnet and saute for 3-5 minutes.
3. Pour water then cover and simmer over medium heat for 10-15 minutes. Add more water if necessary.
4. Season with fish sauce then simmer for a minute.
5. Add cabbage then simmer for another 3-5 minutes. Serve

Sinigang sa Miso (Tilapia)

Filipino Style Recipe: Sinigang sa miso (Tilapia) or tilapia in miso-tamarind soup is another Filipino soup dish. This is similar to other sinigang that has a sour broth. The fish cooked in a combination in rice washing, tomatoes, vegetables, miso paste and tamarind which gives a sour taste.

Ingredients:
1 kilo tilapia, cut into 2-3 pieces
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
a bunch of mustard greens(mustasa)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1(Optional)
1. In a frying pan, heat oil then fry tilapia 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 fried tilapia and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

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!

Mushroom Sotanghon Soup with Meatballs

Filipino Style Recipe: Mushroom and Sotanghon Soup with Meatballs is another easy and mouth-watering soup dish that usually during rainy season. The dish is consist of sotanghon noodles boiled in pork soup together with mushrooms and meatballs.

Ingredients:
2 packs sotanghon noodles
100 grams oyster mushrooms, torn into 2-3 pieces
1 onion, chopped
3 cloves garlic, minced
1 pork bouillon
fish sauce or salt and ground pepper to taste
3/4 litre of water
2 tablespoons chopped spring onion (optional)

Meatballs:
300 grams ground pork
1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
salt and pepper to taste
2 tablespoons cilantro, finely chopped
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until light brown. Drain and set aside.

Part 2
1. In a bowl, soak sotanghon in water until soft then cut into desired length. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion and mushroom.
2. Add water and bring to boil then add pork bouillon.
3. Add meatballs and simmer for 3 minutes.
4. Season with fish sauce and ground pepper according to taste.
5. Add sotanghon noodles then simmer for another 2 minutes.
6. Transfer to serving bowl and sprinkle with spring onion then serve immediately.

Crispy Pork Sinigang

Filipino Style Recipe: Crispy Pork Sinigang is another variety of Filipino tamarind soup. This dish has a sour taste best to serve during rainy and cold season.

Ingredients:
3/4 kilo pork belly
1 cup flour
1 cup breadcrumbs
2 eggs, beaten
8 pieces tamarind(sampalok) or 1 pack sampaloc mix
1 big-sized onion, chopped
3 medium-sized tomatoes, quartered
2 medium-sized taro(gabi), peeled and cut into cubes
1/2 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1/2 teaspoon ground pepper
1 liters water
oil for frying
3 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and reserved the broth.

Part 2
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs and breadcrumbs into a separate bowls. Set aside.
3. Dredge the meat into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and press into bread crumbs to coat all sides.

Part 3
1. In a pan, heat oil then deep fry coated meat until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 4
1. In a pot, boil tamarind in 1.5 cups water, pound and strain the juice. Set aside.

Part 5
1. In a large casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add crispy pork and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.