filipino food

Paksiw na Tilapia

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Filipino Style Recipe: Paksiw na tilapia is a quick and easy fish dish by Filipinos. The fish and vegetables cooked in a blend of vinegar and some spices like garlic, onion and ginger. Here is my Mom’s recipe on how to cook the usual paksiw na tilapia. Enjoy cooking!

Estimated time of preparation and cooking: 20-30 minutes. Good for 3-4 persons.

Ingredients:
4 pieces medium-sized tilapia, cleaned, scales removed and cut diagonally into half
1 small garlic, pounded
1 onion, sliced
1 thumb-sized ginger, sliced and pounded
1/2 cup vinegar
1 cup water
1 teaspoon cooking oil
1 teaspoon peppercorn
2 teaspoon salt
3 green chili(siling haba)
5 small okra, heads removed

Procedures:
Part 1
1. In a pan, arrange tilapia, garlic, onion, ginger, salt and peppercorn.
2. Pour water, vinegar and cooking oil then add vegetable and green chili.
3. Cover and simmer in a medium heat for 10-15 minutes or until tender.
4. Remove from heat and Serve.

Notes:
1. You may also used eggplants or bitter gourd(ampalaya) as alternative vegetable.

Bread Roll

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Filipino Style Recipe: bread roll is another simple and easy Filipino meryenda(mid-afternoon snack). Bread roll is made of loaf bread slices stuffed with ham, cheese and bell pepper. Dip in beaten egg and roll over bread crumbs then fry until brown.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 15 minutes

Ingredients:
12 slices of loaf bread
2 eggs, beaten
3 cups bread crumbs
cooking oil for frying

Filling:
12 strips of cooked ham
12 strips of cheddar cheese
12 strips of bell peppers(optional)

Procedures:
Part 1
1. Cut off the outer layer of the bread then flatten using a rolling pin.
2. Arrange the filling over the bread then roll.
3. Dip the roll in beaten egg then roll in bread crumbs. Set aside.
4. Repeat the procedures for remaining slices.

Part 2
1. In a frying pan, heat oil then fry each roll for 1-2 minutes or until browned.
2. Drain on paper towels then cut into half and arrange in a serving plate. Serve.

Ampalaya Salad

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Filipino Style Recipe: Ampalaya salad or ensaladang ampalaya(bitter gourd salad) is another easy yet healthy dish. The ampalaya and radish were marinated in salt then mash until all juice has been removed. Then combine with radish, white onion, tomatoes, vinegar, sugar, salt and pepper.

Estimated time of preparation: 8-10 minutes(plus marinating time)

Ingredients:
1 large bitter gourd(ampalaya), remove seeds and sliced thinly
1 radish(labanos), peeled and sliced thinly
1 large white onion, sliced
3 large tomatoes, sliced
1/2 cup vinegar
1/4 cup sugar
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, put sliced ampalaya then sprinkle with salt. Let stand for at least 15 minutes.
2. Squeeze out excess water from the bitter gourd with the hand. Rinse and drain well.
3. In a separate bowl, do the same procedure to radish.

Part 2
1. In a bowl, combine vinegar, sugar, salt and pepper. Mix until well blended.
2. In a large bowl, combine ampalaya, radish, onion and tomatoes then pour vinegar mixture.
3. Mash with hand and toss. Serve.

Notes:
1. You may also add hard-boiled eggs and boiled shrimp in this recipe.

(Thanks to Nanay Yolly Fiesta for sharing)

Tuna Penne with Broccoli

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Filipino Style Recipe: tuna penne with broccoli is another easy yet delicious pasta dish. It is usually consist of pasta and a creamy white sauce with tuna and broccoli.

Estimated time of preparation and cooking: 15-30 minutes.
Good for 4-6 person

Ingredients:
500 grams Penne pasta
1 big can spicy tuna flakes in oil, drained
3 cups broccoli florets, cut into small pieces
1 big can evaporated milk
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 gloves garlic, minced
1 onion, chopped
1/2 cup chicken stock or water
2 cups Parmesan cheese, grated
2 tablespoons olive oil or butter
salt and pepper to taste
1 teaspoon dried basil leaves(optional)
1/2 cup sliced black olives(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Add broccoli then cook in a boiling water for 1 minutes or until tender. Drain and rinse with cold water.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add tuna, bell pepper and black olives.
3. Pour chicken stock and bring to boil.
4. Add evaporated milk, cheese and basil.
5. Season with salt and pepper. Mix well.
6. Prepare pasta on pasta tray, pour the sauce, broccoli, grated cheese and dried basil. Toss together then Serve!

(Thanks to Ms. Marevic for sharing)

Tuna and Mushroom Pasta

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Filipino Style Recipe: tuna and mushroom pasta is another easy yet delicious pasta dish. It is usually consist of pasta and a creamy white sauce with tuna and mushroom.

Estimated time of preparation and cooking: 15-30 minutes.
Good for 4-6 person.

Ingredients:
500 grams Fettucine noodles(or any desired pasta)
1 big can spicy tuna flakes in oil, drained
2 cups sliced button mushroom
1 big can evaporated milk
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 gloves garlic, minced
1 onion, chopped
1/2 cup chicken stock or water
2 cups Parmesan cheese, grated
1 teaspoon dried basil leaves(optional)
2 tablespoons olive oil or butter
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add bell peppers, mushrooms and tuna.
3. Pour chicken stock and bring to boil.
4. Add evaporated milk, cheese and basil.
5. Season with salt and pepper. Mix well.
6. Prepare pasta on pasta tray, top with the sauce, grated cheese and dried basil. Serve hot!

Porkchop Aloha

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Filipino Style Recipe: porkchop aloha is another quick and easy sweet pork dish. This dish is consists of fried porkchops and pineapple slices cooked in a blend of pineapple juice, soy sauce, honey and brown sugar.

Estimated time of preparation and cooking: 30-40 minutes
Good for 10 servings

Ingredients:
10 pieces porkchops
1 big can pineapple slices/chunks/tidbits, reserve the juice
1 white onion, diced
1 green bell pepper, diced
1/2 cup sweet soy sauce
2 tablespoons butter
salt and pepper to taste

1/2 cup honey(optional)
2 tablespoons brown sugar(optional)

Procedures:
Part 1
1. In a bowl, season porkchops with salt and pepper.
2. In a non-stick pan, melt butter then fry porkchops for 5 minutes each side or until tender. Set aside.

Part 2
1. In a same pan, saute onion and bell pepper.
2. Pour pineapple juice, soy sauce, honey and brown sugar then bring to boil.
3. Add porkchops and pineapple slices. Cover and simmer for 2 minutes in low heat.
4. Adjust seasoning according to taste. Transfer to serving plate then serve.

Notes:
1. You may also used barbecue sauce.

Binagoongang Manok

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Filipino Style Recipe: binagoongang manok or chicken sauteed in shrimp paste is similar to binagoongang baboy. Normally the chicken sauteed until light brown then cooked in shrimp paste and chili. This is usually serve together with fried eggplants. Some adds coconut milk for more flavor and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-25 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
5 pieces calamansi, juice
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon ground pepper
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil

3 pieces green chili(siling haba)(optional)
1 teaspoon dried rosemary(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in calamansi juice and dried rosemary for 15 minutes.

Part 2
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 3
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add chicken and continue sauteing until color turns to light brown.
3. Pour water and shrimp paste then simmer for 10 minutes or until tender. Add more water if necessary.
4. Add brown sugar, green chili and red chili then continue cooking for another 3-5 minutes in low fire.
5. Add fried eggplant then transfer to serving plate. Serve with steamed rice.

Notes:
1. You may also add coconut milk if you want a creamy taste for binagoongang manok.

Tupig

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Filipino Style Recipe: Tupig is another popular Filipino delicacy and pasalubong from northern part of Luzon specially in Ilocos and Pangasinan Region. This tupig was from Pangasinan, because we went there to visit my grandparents. Although this was a little bit smaller compare to another Region, tupig from Pangasinan had a lot of coconut strips and slightly sweeter. Tupig is almost similar to suman, only that is made from rice flour and coconut strips then grilled in hot charcoal.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes

Ingredients:
2 cups rice flour(malagkit)
1 cup young coconut strips
3/4 cup coconut milk
1/2 cup brown sugar
wilted banana leaves for wrapping, about 3 inch width

Procedures:
1. In a mixing bowl, combine rice flour, coconut strips, coconut milk, and brown sugar. Mix well until dough like.
2. In a banana leaf, put a tablespoon of mixture then spread evenly and wrap.
3. Grill over hot charcoal for 15-20 minutes or until done. Turn frequently.

Seaweeds Salad(Lato)

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Filipino Style Recipe: Seaweeds salad(lato) or kinilaw na lato is another Filipino delicacy. Lato AKA(also known as) ar-arosip is a type of seaweed that has a translucently green tiny wilted bulb like grapes. Normally, lato mixed with chopped onions and tomatoes then season with spicy vinegar, salt and pepper. This is commonly served during breakfast together with fried fish.

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

Ingredients:
2 cups fresh lato
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 lato thoroughly then drain. Refrigerate for 15 minutes.
2. In a bowl, combine lato, onions and tomatoes.
3. In a small bowl, combine spicy vinegar, salt, pepper and sugar. Serve as dipping sauce or combine in lato salad.
4. Serve immediately top with sliced salted eggs or grated green mangoes.

Pichi Pichi

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Filipino Style Recipe: Pichi-Pichi is another popular and easy Filipino delicacy specially in Quezon province. In traditional way we used to boil and grate the cassava(kamoteng kahoy). To make things easier, we will used cassava flour instead. This delicacy is made with combined grated cassava, water and sugar. Steamed and rolled in grated coconut.

Estimated time of preparation and cooking: 60-70 minutes

Ingredients:
2 cups grated cassava or cassava flour
1 cup white sugar
1/2 teaspoon lye water
2 cups pandan water(combine 2 cups water and 1/2 teaspoon pandan extract)
1 cup grated coconut or grated cheddar cheese

Procedures:
1. In a bowl, combine all the ingredients except grated coconut. Mix until well combined.
2. Pour the mixture into individual cup molds.
3. In a steamer, steam the mixture for 40-45 minutes or until golden and translucent.
4. Remove from steamer and let it cool.
5. Remove from the cup and roll each pieces into grated coconut for nice coating. Done!

Notes:
1. Another traditional way is to boiled pandan leaves to produced pandan water.