Breakfast Steaks with Creamy Mushroom

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Filipino Style Recipe: Breakfast Steaks with Creamy Mushroom is a simple beef dish made of thin beef slices pan fried then served with creamy mushroom sauce.

Ingredients:
500 grams beef breakfast steak
1/2 cup sliced mushroom
2 cups full cream milk
1 beef bouillon cube
1 tablespoon flour (dissolved in 1/4 cup water)
1/4 cup unsalted butter

Marinade:
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons calamansi juice
salt and ground pepper to taste

Procedures:
1. Marinate beef in oyster sauce, soy sauce, calamansi juice, salt and ground pepper for 15 minutes. Set aside.
2. In a pan, melt butter then pan fry beef until brown. Transfer to serving plate and set aside.
3. In a same pan, stir cook mushroom until light brown.
4. Pour dissolved flour, beef bouillon, milk then bring to boil.
5. Adjust seasoning according to taste then simmer until start to thicken.
6. Pour the sauce over the beef. Serve immediately.

Adobong Bagnet with Pineapple

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Filipino Style Recipe: Adobong bagnet with pineapple is another variety Filipino adobo together with popular Ilocano delicacy “Bagnet”. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Similar to usual adobo dish, bagnet cooked in a blend of garlic, soy sauce and vinegar. I also used oyster sauce and pineapple for salty and sweet flavorful taste.

Ingredients:
1/4 kilo bagnet, cut into serving pieces
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/8 cup vinegar
1 1/4 cup water
1/2 cup pineapple chunks
5 cloves garlic, minced
1 onion, chopped
3 pieces laurel
1 teaspoon peppercorn
salt to taste

Procedures:
Part 1
1. In a bowl, combine oyster sauce, soy sauce, vinegar and oil. Set aside.

Part 2
1. In a pan, heat bagnet until start to render oil. Remove from pan and set aside.
2. In same pan, saute garlic and onion.
3. Pour oyster sauce mixture then bring to boil.
4. Add laurel and peppercorn then adjust seasoning according to taste.
5. Add bagnet and pineapple then simmer until almost thick.
6. Transfer to serving plate then serve with steamed rice.

Sauteed Chayote with Bagnet

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Filipino Style Recipe: Sauteed Chayote with Bagnet or ginisang sayote at bagnet is another easy and simple dish. The chayote sauteed together with bagnet that is popular in Northern part of Luzon, Ilocos region.

Estimated time of preparation and cooking: 25-30 minutes
Good for 3-4 persons

Ingredients:
350 grams bagnet, cut into serving pieces
2 pieces chayote(sayote), cut into small pieces
3 cloves garlic, minced
1 onion, chopped
2 1/2 cups chicken broth or water
2 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
1. In a pan, heat bagnet until start to render oil.
2. Add saute garlic and onion then saute until light brown.
3. Add chayote then stir cook for a minute, pour water then cover and bring to boil.
4. Season with salt and pepper then simmer for 3-5 minutes or until tender.
5. Transfer to serving bowl then serve hot with steamed rice.

Broccoli and Cheese

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Filipino Style Recipe: Broccoli and Cheese is a simple side item that can be served together with your favorite dish. It is consists of steamed broccoli topped with cheese sauce.

Ingredients:
2 cups broccoli florets, steamed

Cheese Sauce:
2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
1 cup non-fat milk
1 tablespoon unsalted butter
2 tablespoon all purpose flour
1/2 teaspoon salt

Procedures:
1. In a saucepan, melt butter over low heat then add flour, milk, mustard and salt.
2. Whisk until begins to thicken. Add cheese then continue stirring until completely melted. Remove from heat.
3. Pour cheese sauce over broccoli. Serve.

Pansit Habhab

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Filipino Style Recipe: Pansit Habhab is a popular noodle dish in Lucban, Quezon Province. This is commonly served on a banana leaf with vinegar then eaten directly to your mouth without using any utensils. Like other pansit dish, it consist of vegetables and pork liempo.

Estimated time of preparation and cooking: 40-60 minutes
Good for 5-7 persons

Ingredients:
1/2 kilo pancit miki (miki lucban)
1/4 kilo pork liempo or leftover lechon kawali
3 cloves garlic, minced
1 onion, chopped
5 tablespoons soy sauce or fish sauce
3 cups pork broth or water
1 cup Baguio beans or snow peas
1 chayote, sliced
1 carrot, sliced
3 bundles bok choy or pechay, chopped
1/2 teaspoon ground pepper
4 tablespoons cooking oil
spicy vinegar to taste

Procedures:
Part 1
1. In a frying pan, heat oil then deep fry meat until golden brown and crispy.
2. Drain and let it cool then chopped into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and stir fry all veggies for 3 minutes or until half-done. Set aside.
2. In a same pan, saute garlic and onion.
3. Add fried meat, water, soy sauce, salt and pepper. Bring to boil.
4. Add noodles then cook until it has absorbs the liquid and tender.
5. Add vegetables then cook until done.
6. Turn off the heat and transfer into banana leaves then serve with vinegar.

Fried Anchovy Salad

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Filipino Style Recipe: Fried Anchovy Salad is a simple and easy yet delicious salad. The sweetness of the dressing and the saltiness of anchovy makes this salad so special.

Ingredients:
1 pack green and purple lettuce
1/4 cup fried achovies
2 tablespoons black olives, pitted
6 pieces cherry tomatoes, halved
1 small cucumber, thinly sliced
Mayonnaise (optional)

For the dressing:
1/4 cup Greek dressing
2 tablespoon honey

Procedures:
Part 1
1. In a bowl, combine Greek dressing and honey then mix well.

Part 2
1. In a large big bowl, tear lettuce into serving pieces.
2. Add the black olives, cherry tomatoes, and cucumber.
3. Add fried anchovies on top then garnish with honey dressing and mayonnaise.
4. Serve immediately as appetizer.

Pineapple Pork with Coconut Milk

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Filipino Style Recipe: Pineapple Pork with Coconut Milk (Pininyahang baboy sa Gata) is another delicious dish that is commonly served by Filipinos. The pork is simmer and cook in coconut milk and pineapple juice together with pineapple chunks, fresh vegetables, and spices. The tender of pork, the sweet and sour flavor of pineapple and creamy taste of coconut milk makes the dish irresistible. This is truly a mouth-watering dish.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 40 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo pork belly, cut into serving pieces
2/3 cup pineapple chunks
1 cup coconut milk
1 green bell pepper, cut into cubes
1 medium carrot, cut into cubes
1 medium potatoes, cut into cubes(optional)
1/4 cup pineapple juice
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons soy sauce
fish sauce or salt and pepper to taste
3 tablespoons cooking oil

Procedures:
Part 1
1. In a skillet, heat cooking oil and fry carrots and potatoes until light brown. Drain and set aside.

Part 2
1. Reduce oil then saute garlic and onion.
2. Add pork then continue sauteing until light brown. Season with fish sauce and pepper.
3. Pour coconut milk and pineapple juice then simmer for 20 minutes or until the meat is tender. Add water if necessary.
4. Add carrots, potatoes and bell pepper then simmer for 3 minutes.
5. Add pineapple chunks, soy sauce and fish sauce according to taste then simmer for another minute.
6. Remove from the heat then transfer to serving bowl. Serve with steamed rice.

Steamed Shrimp

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Filipino Style Recipe: Steamed Shrimp is a simple but tasty shrimp dish, the shrimps steamed in a salted water until cooked then serve with spicy vinegar.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 5-7 minutes

Ingredients:
500 grams shrimp
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder

Procedures:
1. In a saucepan, boil enough water with salt and lemon juice.
2. Arrange shrimp in a steamer rack or wire colander then season with garlic powder, salt and ground pepper. (Do not allow water to come through the steamer rack.)
3. Steam the shrimp for 5 minutes or until color turns to pink.
4. Let it cool then serve with spicy vinegar.

Skipjack Tuna in Coconut Milk

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Filipino Style Recipe: Skipjack Tuna in Coconut Milk is another simple and easy Filipino dish. It is usually consist of skipjack tuna (tulingan) cooked in a combination of coconut milk, vinegar and some spices.

Estimated time of preparation and cooking: 15-20 minutes
Good for 4 servings

Ingredients:
500 grams skipjack tuna (tulingan), sliced into serving pieces
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste

Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!

Lemon Cupcake with Blackberry Frosting

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Filipino Style Recipe: Lemon Cupcake with Blackberry Frosting is another delicious pastry made of lemon flavored cupcake with blackberry frosting on top. Best to serve with coffee or snack for kids.

Ingredients:
For the cupcakes:
2 egg whites
1 teaspoon cream of tartar
5 tablespoon butter, softened
2 tablespoon vegetable oil
1 cup sugar
2 teaspoon vanilla extract
2 egg yolks
1 3/4 all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 cup sour cream
1 lemon (lemon zest and lemon juice)

For the Frosting:
1/2 cup butter
1 1/3 cup powdered sugar
1 pack (9oz) cream cheese, sliced into 6 pieces
1/8 teaspoon salt
1 cup blackberry jam or pie filling
1/2 teaspoon vanilla

Procedures:
Part 1
1. In a mixing bowl, combine egg whites and cream of tartar and mix with hand mixer until stiff peaks form. Set aside.
2. Using a stand mixer, mix the butter, vegetable oil, and sugar until well combined, around 3 minutes. Add the egg yolks and vanilla until well blended.
3.Combine the flour, baking soda, baking powder and salt. Alternate adding the sour cream and dry ingredients in 3 parts in to the butter mixture until just blended.Do not overmix. Fold in the lemon zest, lemon juice, and egg whites to the batter until evenly combined.
4. Fill cupcake liners until 1/2 full and bake into preheated oven at 350 farenheit for 15 -18 minutes or until toothpick inserted at the middle of cupcake comes out clean. Remove from the oven and let it cool in rack.

Part 2
1. Using a stand mixer, cream together the butter, powdered sugar, and salt starting in slow speed for about 2 minutes then at medium to high speed until light and fluffy.
2. Add the cream cheese 1 slice at a time while continuously mixing. Add the blackberry jam and vanilla then mix until the berries are blended.
3. Pipe or simply scoop out the frosting on top of each cupcake. Make sure that the cupcakes are cooled before frosting. Serve.