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Beef Mami

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Filipino Style Recipe: Beef Mami is one of the most popular noodle soup dish that can be served during rainy or cold season, because of its hot and delicious soup and the tender of beef brisket gives warmth and comfort.

Ingredients:
500 grams beef brisket, cut into serving pieces
200 grams Asian or egg noodles
1 water or beef stock
3 cloves garlic, minced
1 red onion, chopped
1 beef bouillon cube
3-5 pieces star anise
a bunch of Chinese cabbage or baby bok choy, cleaned and chopped
small handful of spring onion, chopped
3 tablespoons vegetable oil
salt and pepper to taste

Choices of toppings:
steamed dumplings
hard-boiled eggs

Procedures:
Part 1
1. Prepare noodles based on cooking instruction. Set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add beef brisket then cooked until color turns to light brown.
3. Add water, beef bouillon and star anise then simmer until beef is very tender. Add water if needed.
4. Season with salt and pepper according to taste. Keep warm.

Part 3
1. In a large bowl, arrange noodles and Chinese cabbage.
2. Pour soup then top with beef brisket and other toppings.
3. Sprinkle with spring onions. Serve immediately with fish sauce.

Easy Fried Rice

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Filipino Style Recipe: Easy fried rice is a simple way to cook left-over rice. This dish is commonly served during breakfast together with other dish. Fried rice is made up of leftover rice stir fried with shrimps, scrambled eggs, sausages, peas, carrots and other vegetables.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 10-12 minutes
Good for 6-7 servings

Ingredients:
6 cups cooked rice(preferably leftover)
1 cup Chinese sausages, sliced
200 grams prawns, peeled and deveined
1/2 cup sweet peas
1/2 cup carrot, diced
2 raw eggs, beaten
2 teaspoons soy sauce
4 cloves garlic, minced
3 stalks green onions, chopped
salt and pepper to taste
3 tablespoons sesame oil

Procedures:
Part 1
1. In the pan, heat oil then stir fry sausages for a minute.
2. Add garlic, green onion and carrots then saute for another minute.
3. Add shrimps and sweet peas then stir cook for another minute.
4. Add cooked rice and soy sauce then mix until rice is well coated.
5. Pour beaten egg then continue stirring until the egg is cooked.
6. Season with salt and pepper according to taste.
7. Transfer to serving plate and garnish with chopped spring onions.

Braised Pork in Oyster Sauce

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Filipino Style Recipe: Braised pork in oyster sauce is another simple yet delicious pork dish similar to adobo and estofado. I usually cooked pork in a blend of soy sauce, water, sugar, garlic and peppercorn. Then simmered in oyster sauce together with fried bananas and hard-boiled eggs.

Estimated time of preparation: 10-15 minutes(plus marinating time)
Estimated time of cooking: 40-50 minutes
Good for 3-5 persons

Ingredients:
3/4 kilo pork belly, cut into serving pieces
4 pieces plantain bananas(saba), sliced diagonally
4 cloves garlic, minced
1/4 cup oyster sauce
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon whole peppercorn
1/8 teaspoon dried chili flakes
10 pieces quail eggs, hard-boiled
1 cup water
cooking oil for frying
2 pieces star anise(optional)

Procedures:
Part 1(optional)
1. In a pan, heat oil and fry the sliced bananas until golden brown. Drain and set aside.
2. In a casserole, combine pork, garlic, soy sauce, water, sugar, star anise and peppercorn then marinate for 30 minutes.

Part 2
1. Place the casserole in a stove then cook pork for 30 minutes or until tender. Add more water if necessary.
2. Add oyster sauce, fried bananas, hard-boiled quail eggs and chili flakes then simmer for 2 minutes.
3. Adjust seasoning according to taste then continue cooking until the sauce is thicken.
4. Transfer to serving plate then serve with steamed rice.

Creme Brulee

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Filipino Style Recipe: Creme brulee also known as trinity cream or burnt cream is one of my favorite dessert. It is consists of heavy cream, egg yolks and sugar then topped with caramelized sugar. This is traditionally flavored with vanilla and sometimes can also be flavored with chocolate, cinnamon, coffee, lemon, orange or other fruits.

Estimated time of preparation: 15-20 minutes
Estimated time of baking: 40-50 minutes
Good for 6 ramekins

Ingredients:
6 egg yolks, beaten
2 1/2 cups heavy cream
1/2 cup granulated sugar
1/8 teaspoon salt
1 tablespoon vanilla extract

Procedures:
Part 1
1. In a sauce pan, combine heavy cream and sugar then simmer until sugar is dissolved. Let it cool.
2. In a bowl, combine beaten egg yolks, cream mixture, salt and vanilla then whisk until thick and well blended.
3. Fill up each ramekins with egg-cream mixture then arrange in a shallow pan.

Part 2
1. Fill the pan with hot water until halfway of ramekins then bake over 350 degrees Fahrenheit for 40-50 minutes or until custard is set.
2. Let it cool then cover each ramekins with aluminum foil and refrigerate until ready to serve.

Part 3
1. Sprinkle each ramekins with sugar then shake off the excess sugar.
2. Caramelize the sugar using kitchen torch or broiler until color turns to amber. Serve!

Longganisa Rice Omelet

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Filipino Style Recipe: longganisa rice omelet or omelette is another easy yet delicious breakfast recipe. This is another variety of omelet dish that consists of beaten eggs, and leftover longganisa(Filipino sausage) mixed and cooked with carrots and rice. This is a complete meal that usually serve during breakfast.

Estimated time of preparation and cooking: 10-15 minutes
Good for 2 servings

Ingredients:
4 eggs, beaten
2-3 pieces longganisa(fried/leftover)
2 cups rice(leftover)
1 small carrot
1 onion, chopped
2 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
1 tablespoon cooking oil
salt and pepper to taste
1 tablespoon chopped spring onions(optional)

Procedures:
Part 1
1. In a separate bowl, beat the eggs and spring onions together until frothy. Set aside.
2. Chop carrots and longganisa into small pieces. Set aside.

Part 2
1. In a pan, heat oil then saute onions until soft.
2. Add carrots and longganisa then stir cook for 3 minutes.
3. Add rice, soy sauce, salt and pepper then continue stirring for another 2 minutes.
4. Remove from the pan and set aside.

Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top rice mixture.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain and paper towel then transfer into serving plate then serve.

Corned Beef Omelet

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Filipino Style Recipe: corned beef omelet or omelette is another easy yet delicious breakfast recipe. This is another variety of omelet dish that consists of beaten eggs, and corned beef then cooked until set. Then usually serve during breakfast with fried rice.

Estimated time of preparation and cooking: 10-15 minutes
Good for 1 servings

Ingredients:
4 eggs, beaten
1 can(150 grams) corned beef
1 onion, chopped
2 tablespoons butter or margarine
1 tablespoon cooking oil
1/2 teaspoon ground pepper

1/4 cup evaporated milk(optional)
1/2 cup cheese, grated(optional)

Procedures:
Part 1
1. In a separate bowl, beat the eggs, milk and ground pepper together until frothy. Set aside.

Part 2
1. In a nonstick pan, heat oil then saute onions until soft.
2. Add corned beef and cook for 3 minutes then transfer into bowl. Set aside.
3. Add half of corned beef into egg mixture then mix well.

Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top the remaining corned beef and grated cheese.
3. Continue cooking until bottom is golden then gently fold omelet over.
4. Slide omelet into serving plate then serve with hot sauce.

Sotanghon Soup with Patola and Egg

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Filipino Style Recipe: Sotanghon soup with patola and egg is another noodle soup dish that usually serve during rainy season. The pork sauteed then cooked with patola and sotanghon noodles. Topped with egg slices and saffron before serve.

Estimated time preparation and cooking: 30-40 minutes
Good for 3-4 persons

Ingredients:
1 big-sized sponge gourd(patola), peeled and sliced
2 packs sotanghon noodles
4 eggs, boiled, peeled and sliced
150 grams pork, cut into small pieces or shrimps
1 onion, chopped
3 cloves garlic, minced
fish sauce and pepper to taste
1 pork broth cubes(optional)
1/2 teaspoon saffron(optional)

Procedures:
Part 1
1. In a saucepan, heat oil then saute garlic and onion.
2. Add pork and fish sauce then cook until color turns to light brown.
3. Add water and pork broth cubes then simmer for 10 minutes or until the meat is tender.
4. Add patola and cook for 2 minutes then season with fish sauce and pepper.
6. Add sotanghon noodles and simmer for 1 minute.
7. Remove from heat then transfer to serving bowl. Top with sliced eggs and saffron.

Tuna and Mushroom Omelet

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Filipino Style Recipe: Tuna and mushroom omelet or omelette is an easy yet delicious breakfast recipe. It is consists of beaten eggs, tuna flakes and mushrooms then cooked until set. Then usually serve during breakfast with fried rice.

Estimated time of preparation and cooking: 10-20 minutes
Good for 1 servings

Ingredients:
4 eggs, beaten
1/2 cup butter or margarine
1 can(115 grams) mushrooms, pieces and stems
1 can(155 grams) tuna flakes(spicy/oil), drained
1 onion, chopped
2 tomatoes, diced
salt and ground pepper to taste
1/2 cup cheese, grated

1/4 cup evaporated milk(optional)
1 tablespoon parsley, chopped(optional for garnishing)

Procedures:
Part 1
1. In a bowl, beat the eggs and milk together until frothy then season with salt and ground pepper. Set aside.

Part 2
1. In a nonstick frying pan, heat butter over medium heat.
2. Saute onions, mushrooms and tomatoes for 3 minutes or until soft.
3. Add tuna flakes and ground pepper, continue sauteing for another 3 minutes. Strain and set aside.

Part 3
1. In a same pan, add butter, half of tuna-mushroom mix then pour half of egg mixture.
2. Sprinkle with grated cheese then cook until bottom is golden.
3. Gently fold omelet over then carefully slide omelette onto a serving plate.
4. Garnish with parsley then serve with hot sauce!

Tips:
1. You may include bell peppers and zucchini sliced thinly in omelette filling.

Kwek-Kwek

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Filipino Style Recipe: Kwek-kwek is another popular Filipino meryenda(mid-afternoon snack) that is commonly sold along the streets. Kwek-kwek is a hard-boiled quail eggs wrapped in orange batter then deep fried until golden brown. This is similar to tokneneng which is made up of chicken or duck eggs instead of quail eggs.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20 minutes

Ingredients:
3 dozen quail eggs, hard-boiled
2 cups flour
1 tablespoon baking powder
3/4 cup water
salt and ground pepper to taste
1 teaspoon orange food coloring
cooking oil for frying

Procedures:
1. In a mixing bowl, combine flour,salt, pepper, water and food coloring. Mix until well blended.
2. Add baking powder, stir to smooth batter and set aside for 15 minutes.
3. Place the hard-boiled eggs in the mixing bowl and coat with batter.
4. Spoon out the eggs from the batter and deep fry in hot cooking oil for a minute or until the coating is crispy.
5. Drain and serve with spicy vinegar or sweet and sour sauce. Enjoy!

Notes:
1. You may also used anatto water instead of food coloring.
2. You may used duck eggs or chicken eggs instead of quail eggs.

Dipping Sauce:
1/2 cup vinegar
2 tablespoons flour or cornstarch
1/2 cup sugar
1/2 cup water
3 tablespoons soy sauce or 2 tablespoons ketchup for coloring
hot sauce or chopped chili peppers(labuyo)(optional)

Procedures:
1. In a sauce pan, combine all the ingredients then simmer in a low heat while keep stirring until thickens.

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.