Zucchini and Blackberry Cupcake

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Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1/2 teaspoon salt
2 cups sugar
4 eggs
2 teaspoon vanilla extract
2 pieces medium zucchini, shredded
1/2 cup blackberry

Frosting:
1 cup (1 pack) butter, softened but cold
1 cup confectioner’s sugar
2 teaspoon vanilla extract
2-4 tablespoon milk

Procedures:
Part 1
1. In a mixing bowl, sift together the all purpose flour, baking powder, baking soda, and salt.
2. In another bowl, combine the oil and sugar and mix until well blended. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla extract and beat again.
3. Blend the wet mixture into the dry mixture alternately. Stir in zucchini and blackberry until well combined.
4.Scoop the batter into muffin pan with cupcake liners until around 3/4 full.
5. Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let it cool for 5 minutes before completely removing from the pan.

Part 2
1. To prepare the frosting, in a large mixing bowl, cream butter until fluffy, around 5 minutes. Slowly add in confectioners sugar while continuously mixing.
2. Add vanilla and blend on low speed. Gradually add milk until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

Part 3
1. Chill for 15 minutes. This will make the frosting easier to pipe and hold its shape.
2. Frost cooled cupcakes. Serve and enjoy.

Sinigang sa Miso (Tilapia)

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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 and Banana Adobo

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Filipino Style Recipe: Chicken and Banana Adobo is another variety of popular Filipino Adobo. This dish is similar to traditional chicken adobo with fried banana.

Ingredients:
500 grams chicken, cut into serving pieces
3-4 pieces cardava banana (saba), cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
6 cloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
2 tablespoons sugar
salt to taste
1/4 cup cooking oil
1-2 cups chicken broth

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns, soy sauce and vinegar.
2. Marinate chicken for at least 30 minutes.
3. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a pan, heat oil then fry banana until light brown. Remove and set aside.

Part 3
1. In a same pan, fry marinated chicken for 5 minutes or until golden brown.
2. Reduce oil to 1 tablespoon. Add garlic then fry until light brown.
3. Pour marinade and water then simmer for 20-30 minutes or until chicken is tender. Add more water if necessary.
4. Add fried banana and sugar then adjust seasoning according to taste.
5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Pork Dinuguan (Ilokano Style)

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Filipino Style Recipe: Pork Dinuguan (Ilokano Style) or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, pepper and vinegar. It is recognizably thick and dark. Some use crispy pork as alternative meat and cook until the blood dry. But it makes more special when adding chicharon.

Ingredients:
900 grams pork loin, cut into small cubes
450 grams pork innards (ear/intestine) (optional)
2 cups pork blood (some used beef blood)
2 cups pork broth
4 garlic cloves, crushed and minced
1 small onion, minced
1 thumb-sized ginger, minced
2-3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 teaspoons brown sugar
2 tablespoons cooking oil
Salt and ground black pepper to taste

Procedures:
1. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
2. Add pork innards then saute for 3 minutes.
3. Add pork and continue sauteing until color turn to brown.
4. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 3 minutes until absorb the seasoning.
5. Add broth, bring to boil and simmer until pork becomes tender.
6. Pour pork’s blood , stirring occasionally to keep the mixture from curdling for 5 minutes.
7. Add vinegar and bring to boil without stirring.
8. Add sugar and green peppers. Adjust seasoning according to taste.
9. Simmer for another 10 minutes. Keep stirring.
10. Remove from heat and serve hot with chicharon or puto.

Strawberry Panna Cotta

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Filipino Style Recipe: Strawberry Panna Cotta is another variety of popular panna cotta dessert. My version of strawberry panna cotta is simple yet looks very elegant. This dessert will definitely impress your guests. It is very light and refreshing to the taste buds.

Ingredients:
1 cup crushed grahams
4 tablespoon sugar
2 tablespoon melted butter
1 cup whipped cream
1 pack instant pudding mix, strawberry flavor
250 grams strawberry pie filling

Procedures:
1. In a mixing bowl, combine the crushed grahams sugar and melted butter. Press onto the bottom of the serving glass around 2 tablespoon each.
2. Add the whipped cream on the next layer until half of the glass. You can use a plastic bag and cut on the edge to pipe the cream easily into the glass.
3. Prepare the pudding mix according package instruction. Pour on top of the whipped cream until almots full. Chill until the pudding is set. Top with strawberry pie filling.

Mango Panna Cotta

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Filipino Style Recipe: My version of Mango Panna Cotta is very simple to prepare yet looks very elegant. This dessert will definitely impress your guests. It is very light and refreshing to the taste buds. Dont be intimidated by the name and try it! You may replace the whipped cream layer with coconut milk and agar agar.

Ingredients:
1 cup crushed grahams
4 tablespoon sugar
2 tablespoon melted butter
1 cup whipped cream
1 pack instant pudding mix, mago flavor
1 piece ripe mango, cheeks removed and chopped

Procedures:
1. In a mixing bowl, combine the crushed grahams sugar and melted butter. Press onto the bottom of the serving glass around 2 tablespoon each.
2. Add the whipped cream on the next layer until half of the glass. You can use a plastic bag and cut on the edge to pipe the cream easily into the glass.
3. Prepare the pudding mix according package instruction. Pour on top of the whiped cream until almots full. Chill until the pudding is set. Top with the ripe mango.

Spicy Shrimp Fettucine

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Filipino Style Recipe: Spicy Shrimp Fettuccine is an easy and simple pasta dish consist of fettuccine pasta and shrimp cooked in spicy red sauce.

Ingredients:
1 medium white onion,minced
3 cloves garlic, minced
4 pieces tomatoes, minced
2 pieces green chilies, cut diagonally
1/4 kilo shrimps
1 can shiitake mushrooms, halved
1/2 cup tomato sauce
1/2 kilo fettuccine, cooked according to package instruction
oil for sauteing
salt and pepper to taste
4 tablespoon Parmesan cheese

Procedures:
1. In a sauce pan over medium heat, saute onion and garlic until translucent and fragrant.
2. Add tomatoes and cook until soft. Add the chilies and mushrooms and cook for 5 more minutes.
3. Add the shrimps and cook until color tuns orange. Add the tomato sauce and let it simmer. Season with salt and pepper.
4. Add the cooked fettuccine and mix. Remove from heat and transfer to serving dish. Top with Parmesan cheese.

Crispy Chicken Binagoongan

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Filipino Style Recipe: Crispy Chicken Binagoongan (Shrimp Paste) is another variety of chicken dish sauteed and cooked in shrimp paste. This is usually serve together with fried eggplants and steamed rice.

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons pre-sauteed shrimp paste (bagoong alamang)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/2 cup unsalted chicken broth
1 tablespoon brown sugar
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil
3 pieces green chili(siling haba)(optional)
2 stalks onion leeks, chopped (optional)
cooking oil for frying

For Breading Mix:
1 cup flour
1 teaspoon garlic powder
1 teaspoon ginger powder
1-2 raw egg
2 cups panko breadcrumbs
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, garlic powder, ginger powder, salt and ground pepper.
2. In a separate bowl, pour beaten eggs then add a little water.
3. In another bowl, combine panko breadcrumbs.

Part 2
1. Dredge the chicken into flour mixture then dip in egg mixture.
2. Press into breadcrumbs to coat evenly. Repeat for the remaining chicken.
3. Deep fry for 10-15 minutes or until golden brown.
4. Drain on paper towel.

Part 3
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 4
1. In a separate pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Pour chicken broth and shrimp paste. Bring to boil.
3. Add brown sugar, green chili and red chili. Adjust seasoning according to taste then simmer for another 2 minutes in low fire.
4. Add fried eggplant and fried chicken then toss until well coated.
5. Transfer to serving plate then garnish with onion leeks. Serve with steamed rice.

Spicy Pork and Eggplant

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Filipino Style Recipe: Spicy Pork and Eggplant is consist of fried eggplant and ground pork sauteed and cooked in spicy thick sauce. This simple yet mouth watering dish is usually served together with steamed rice.

Ingredients:
2 long eggplants cut into 2 inch length and halved
1/4 kilogram ground pork
3 cloves garlic, minced
1 medium onion, minced
1 piece chili, chopped
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon flour dissolved in 1/4 cup water
salt and pepper to taste

Procedures:
1. Heat oil in a pan over medium heat. Fry eggplant until soft and browned on each side. Remove from pan and set aside.
2. On the same pan, saute garlic, chilies, and onion until fragrant and translucent.
3. Add ground pork and cook until browned. Add oyster sauce,soy sauce and water. Simmer until sauce thickens around 10 minutes. Add back the eggplants and cook for 3 minutes.
4. Season with salt and pepper according to preference.
5. Serve with steamed rice and enjoy.

Ground Pork and Chicken Caldereta

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Filipino Style Recipe: Ground Pork and Chicken Caldereta or Kalderetang Giniling na Baboy at Manok is another variety of Filipino tomato-based caldereta. Normally ground pork and chicken fillet cooked in tomato sauce, bell pepper, liver spread, carrots and potatoes. This is another mouth-watering dish.

Ingredients:
300 grams ground pork
200 grams chicken fillet, cut into small pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add chicken, continue sauteing until color turns to light brown.
3. Add ground pork then saute for 3 minutes.
4. Add liver spread, tomato sauce, bay leaves and water then simmer for 5 minutes or until meat is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 3 minutes.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.