Tinapa Fried Rice

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Filipino Style Recipe: tinapa fried rice is another affordable rice dish made up of tinapa flakes, cooked rice and seasoning.

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

Ingredients:
5 cups cooked rice or left-over rice
2 pieces fried or left-over tinapa(smoked fish), flakes and discard bones
2 tablespoons olive oil
3 gloves garlic, minced
salt and pepper to taste
chopped spring onion for garnishing(optional)

Procedures:
1. In a pan, heat oil then saute garlic.
2. Add tinapa flakes and stir cook for 3 minutes or until light brown.
3. Add cooked rice, salt and ground pepper then stir cook for 2-3 minutes. Mix evenly.
4. Transfer to serving plate and sprinkle with spring onion then serve hot!

(Thanks to Ms. Rochelle for sharing)

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.

Sauteed Tinapa with Tomatoes

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Filipino Style Recipe: sauteed tinapa with tomatoes is an easy and simple dish made up of smoked fish(tinapa) cut into flakes then sauteed in garlic and tomatoes. I used left-over tinapa in this recipe, this is usually served during breakfast with garlic rice.

Estimated time of preparation: 8-10 minutes
Estimated time of cooking: 8-10 minutes

Ingredients:
4-6 pieces tinapa(smoked fish), flakes and discard bones
3 tomatoes, chopped
2-3 gloves garlic, minced
salt and pepper to taste
1/4 teaspoon chili flakes(optional)
spring onion, chopped(optional)

Procedures:
1. In a pan, heat oil then saute garlic.
2. Add tomatoes and cook for 5 minutes or until soft.
3. Add tinapa flakes and chili flakes then stir cook for 3 minutes.
4. Adjust seasoning according to taste then sprinkle with spring onion.
5. Transfer to serving plate then serve with garlic rice.

(thanks Ms. Rochelle for sharing)

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.

Sizzling Porkchop in Mushroom Gravy

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Filipino Style Recipe: sizzling porkchop in mushroom gravy is a delicious sizzling dish made of broiled pork chops and mushroom gravy. This is commonly served in hot sizzling plate together with mixed vegetables and steamed rice. I got this idea from one of the resto bar somewhere in Makati City. They served this kind of dish as main course or finger-food(pulutan) together with cold beer.

Ingredients:
4-6 pieces pork chops
1 cup soy sauce
6 pieces calamansi
1/4 cup butter
salt and pepper to taste

Mushroom Gravy:
1/2 onion, diced
2 cups button mushrooms, sliced
3 tablespoons soy sauce or oyster sauce
2 tablespoons flour
3 cups beef stock
2 tablespoons butter

Procedures:
Part 1
1. Marinate pork chops in soy sauce, calamansi juice, salt and pepper for an hour.
2. In a pan, melt butter then broil pork chops for 5 minutes each side or until tender. Set aside.

Part 2
1. In a pan, melt butter then saute onions over medium heat.
2. Add mushrooms then stir cook for 3 minutes.
3. Add soy sauce and flour, stir constantly for a minute.
4. Add beef stock and simmer for 3 minutes or until the sauce becomes thick.
5. Add butter and cook for another minute. This will make the sauce shiny and more flavorful.

Part 3
1. Transfer the pork chops in hot sizzling plate then pour mushroom gravy sauce on top.
2. Serve immediately with mixed veggies and steamed rice.

Pork Katsudon

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Filipino Style Recipe: pork katsudon is another popular Japanese dish made of deep fried pork cutlet(pork tonkatsu), egg and katsudon sauce. Katsudon is a combination of Japanese word “tonkatsu” which means pork cutlet and “donburi” means rice bowl. This is one of the best seller dish in every Japanese restaurant.

Estimated time of preparation: 3 minutes
Estimated time of cooking: 5 minutes(plus tonkatsu cooking)
Good for 1 serving

Ingredients:
1 pork tonkatsu(recipe)
1/2 cup water
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 white onion, sliced
1 egg, beaten
1 cup steamed rice

Procedures:
1. In a sauce pan, combine onion, soy sauce, brown sugar and water then bring to boil.
2. Add pork tonkatsu then pour over the beaten egg. Cover and simmer until the sauce absorb and the egg is cook.
3. In a serving bowl, put hot steamed rice then place over the pork tonkatsu and egg. Spinkle with spring onion then serve immediately.

Jelly Seaweed Salad

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Filipino Style Recipe: Jelly seaweed salad or kinilaw na potpotlo is another Filipino delicacy in Northern region. Jelly seaweed AKA(also known as) pokpoklo is another type of seaweed that normally eaten raw and toss with onions and tomatoes. In my experience, we eat this jelly seaweed salad as side dish together with fried fish and garlic rice.

Estimated time of preparation: 5-8 minutes(plus refrigerating time)

Ingredients:
2 cups fresh jelly seaweed
1/4 cup onions, chopped
1/4 cup tomatoes, chopped
2 tablespoons spicy vinegar or calamansi juice
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon sugar(optional)

Procedures:
1. Wash seaweed thoroughly then drain. Refrigerate for 15 minutes.
2. In a bowl, combine seaweed, onions and tomatoes.
3. In a small bowl, combine spicy vinegar, salt, pepper and sugar. Serve as dipping sauce or combine in seaweed salad.
4. Serve immediately top with sliced salted eggs, fried fish and garlic rice.

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.

Atchara

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Filipino Style Recipe: atchara, achara or atsara is a popular Filipino side dish made of grated green papaya. This is usually serve as side dish together with grilled or fried food such as fish, pork or beef. The grated papaya is squeeze out then combine with carrots, bell pepper, onion and raisins. The vegetables store and refrigerate in a sealed bottle with salt, sugar and vinegar for at least a week to maintain its sweet and sour taste.

Ingredients:
2 pieces medium-size green papaya(unripe), peeled and grated
1/2 cup salt
1 piece carrots, julienne
1 piece red bell pepper, julienne
1 large white onion, sliced
1 piece thumb-size ginger, julienne
1/2 cup raisins
1 tablespoon peppercorn

Atchara Syrup:
4 cups white vinegar
3 cups sugar
1 teaspoon Salt

Procedures:
Part 1
1. In a bowl, combine shredded papaya and salt then mix well. Set aside for at least an hour.
2. Pour 1 cup water and place in clean cloth then squeeze out all the juices. Set aside.

Part 2
1. In a saucepan, combine vinegar, sugar and salt then bring to boil. Remove from heat and set aside.

Part 3
1. In a large bowl, combine the papaya and the rest of the ingredients then mix well.
2. In a large bottle, place the combined vegetables then pour over the vinegar mixture.
3. Seal tight the bottle then refrigerate for at least 7 days before serving. Enjoy:)

Grilled Pork Liver

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Filipino Style Recipe: grilled pork liver or inihaw na atay ng baboy is another simple yet popular finger-food(pulutan). This is usually made of marinated pork liver(atay) then grill for a few minutes. Serve with soy sauce, calamansi juice and red chili. Pork liver is a good source of protein and iron to helps the body generates healthy red blood cells.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 5-10 minutes

Ingredients:
500 grams pork liver(atay), 1 inch thick
1 tablespoon ketchup
1 teaspoon cooking oil

Marinade:
1/4 cup soy sauce
3 cloves garlic, crushed
1/8 cup calamansi or lime juice
1/4 teaspoon grind black pepper
dash of salt
1 tablespoon brown sugar

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then marinate pork liver for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork liver and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork liver over hot charcoal for 2 minutes each side or until tender while basting with marinade mixture.
4. Slice into serving pieces then serve with spicy tuyo-mansi.