chili

Spicy Lechon Belly

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Ingredients:
2 kilo pork belly, wash and clean

Brine:
5 cups water
1 stalk lemon grass (tanglad), chopped
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
3 tablespoons sugar
5 tablespoons rock salt

Chili Paste Mixture:
5 pieces chili, chopped
1 stalk lemon grass (tanglad), chopped
1 red onion, chopped
3 cloves garlic, crushed
1 thumb-sized ginger, chopped
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon ground pepper

Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces chili, chopped

Glaze:
4 tablespoons fresh milk
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. In a blender, process chili paste mixture until well combined. Set aside.

Part 4
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with chili paste mixture.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another 30-45 minutes until the skin is crispy.
8. Chop then serve with dipping sauce.

Spicy Ginataang Langka

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Ingredients:
6 cups unripe jackfruit(langka), sliced
1 cup coconut cream(first extract)
2 cups coconut milk(second extract)
5 cloves garlic, crushed
1 large onion, chopped
1 thumb-sized ginger, sliced thinly
3 pieces green chili(siling haba), chopped
5-7 chili hot peppers(siling labuyo), chopped
200 grams leftover pork liempo, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute onion, garlic and ginger.
2. Add langka, stir and saute for a few minutes.
3. Pour coconut milk(second extract), simmer over low heat for 10 minutes.
4. When the sauce is almost absorb, pour coconut cream(first extract) and season with salt and pepper.
5. Cook for another 10 minutes or until langka is tender. Stir occasionally to avoid curdling.
6. Add pork and green and red chili, simmer until sauce is thickens and oily.
7. Transfer to serving bowl then serve.

Spicy String Beans in Coconut Cream

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Ingredients:
1 1/2 bunch string beans(sitaw), cleaned and chopped into serving pieces
4 pieces long green chili(siling pangsigang), sliced diagonally
4 pieces red hot chillies(labuyo), sliced into small pieces
300 grams pork, cut into small pieces
1 cup coconut cream(1st extract)
1 cup coconut milk(2nd extract) (optional)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, string beans, green and red chilies, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Sweet Chili Crabs

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Ingredients:
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
2 teaspoons chopped spring onions

Sauce:
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1 teaspoon sweet chili sauce
1 teaspoon cornflour

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then stir until well blended.

Part 2
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste. Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped spring onions.

Sweet Chili Shrimps

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Ingredients:
1 kilo grams large shrimps, discard the legs
3 tablespoons sweet chili sauce
2 tablespoons ketchup
1/4 cup soda
6 cloves garlic, minced
1 thumb sized ginger, minced
2 tablespoons olive oil
1/2 teaspoon chili flakes
1 teaspoon garlic flakes
1 stalk green onion, chopped for garnishing

Procedures:
Part 1
1. In a bowl, combine, sweet chili sauce, ketchup and soda then mix well. Set aside.

Part 2
1. In a pan, heat oil then saute garlic and ginger.
2. Add shrimps and stir cook for a minute until color turns to pink.
3. Remove shrimps from the pan and set aside.

Part 3
1. In a same pan, pour sauce and simmer until starts to thickens. Keep stirring.
2. Put back the shrimps and toss until evenly coated.
3. Add chili flakes and garlic flakes then adjust seasoning according to taste.
4. Transfer into serving plate then garnish green onions.
5. Serve immediately with steamed rice.

Chili Crab

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Ingredients:
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
1 teaspoon chopped cilantro

Sauce:
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1/2 teaspoon chili sauce
1 teaspoon cornflour

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then stir until well blended.

Part 2
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste. Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped cilantro.

Chicken Corn Chili

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Filipino Style Recipe: Chicken Corn Chili is another mouth-watering chicken dish consist of shredded chicken, corn, chili and cream. This can be served as filling in pita bread or with steamed rice.

Ingredients:
3/4 kilo chicken breast
1 cup corn kernel
3-4 pieces green chili, chopped
3 cups chicken stock
6 cloves garlic, minced
1 medium-sized onion, chopped
1/2 teaspoon cumin
1/4 cup chopped cilantro
130 ml all purpose cream
Parmesan cheese
3 tablespoons vegetable oil
fish sauce or salt and ground pepper to taste

Procedures:
1. In a pot, boil water with salt then add chicken and cook for 5 minutes or until tender.
2. Remove chicken and reserve the stock. Shred the chicken using fork. Set aside.

Part 2
1.In a wok, heat oil then sauce garlic and onion.
2. Add half of chopped chili, shredded chicken, cumin and ground pepper
3. Pour chicken stock, corn kernel, cilantro then simmer until reduced.
4. Pour cream, cheese, remaining chopped chili then simmer for a minute.
5. Adjust seasoning according to taste then continue cooking until almost thickened.
6. Remove from heat then serve with pita bread or steamed rice.

Spicy Squid

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Filipino Style Recipe: Spicy Squid or pusit is an simple seafood dish consists of squid cook in tomato sauce, hot sauce and chili flakes until tender together with vegetables. Avoid to overcook the squid because it will become rubbery texture and tough.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 5-8 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo fresh squid, cleaned and cut into serving pieces
1 carrots, sliced thinly
100 grams green beans, trimmed and sliced diagonally
100 grams tomato paste
a dash of chili flakes
2 teaspoons hot sauce
2 tablespoons oyster sauce
6 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, chopped thinly
2 pieces green chili, sliced diagonally
1/2 teaspoon sesame seeds
2 teaspoons sesame oil
salt and pepper to taste

Procedures:
1. In a pan, heat sesame oil then saute garlic, onion and ginger.
2. Add carrots and green beans then stir fry for 2 minutes.
3. Add squid, oyster sauce, tomato sauce, chili flakes, and hot sauce then continue to stir fry for a few minutes.
4. Season with salt and pepper according to taste. Add green chili and sesame seeds.
5. Transfer to serving plate then serve with steamed rice.

Spicy Fried Rice

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Filipino Style Recipe: Spicy fried rice is another easy and simple rice dish. It is mainly made up of fried rice stir fried together with ham, shrimps and other spicy seasonings. This can be serve during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
5 cups cooked rice, leftover
1 head garlic, slice thinly
1/4 teaspoon dried chili flakes or chili powder
1/4 teaspoon paprika
1/4 teaspoon turmeric powder
1 green bell pepper, diced
2 pieces ham, diced
12 pieces shrimp, peeled and deveined
salt and pepper to taste
1 tablespoon butter or cooking oil
chopped spring onions and red chili for garnishing

Procedures:
Part 1
1. In the pan, heat oil then stir fry ham and shrimp for 2 minutes. Remove from pan and set aside.

Part 2
1. In a same pan, stir fry garlic until golden brown. Remove from pan and set aside.
2. In a same pan, ad bell pepper then stir cook for a minute.
3. Add cooked rice then sprinkle with paprika, turmeric and chili flakes. Mix well.
4. Add fried garlic, ham and shrimp then season with salt and pepper. Cook for another minute.
5. Transfer to serving plate then sprinkle with spring onions. Garnish with red chili.

Chicken Tinola with Sotanghon

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Filipino Style Recipe: Chicken tinola with sotanghon is a chicken ginger soup with sotanghon noodles. This soup dish is simple and easy to prepared. Like the usual tinolang manok, the chicken sauteed in ginger, garlic and onion until brown then simmered and cooked in rice washing until tender with chayote, chili leaves and sotanghon noodles. This dish is usually serve  as main dish specially during rainy season.

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 green papaya, cut into small 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
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 simmer for 10 minutes or until chicken is tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add sotanghon and simmer for another minute.
6. Add chili leaves then turn off the heat, let stand for a few minutes to cook the leaves.
7. Transfer to a serving bowl and serve hot with steamed or garlic rice. Enjoy!