filipino recipe

Bangus Flakes Omelet

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Ingredients:
4 eggs, beaten
1 whole fried or leftover bangus(milkfish), deboned and shredded into flakes
1 onion, minced
1/2 teaspoon grated ginger
3 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
2 tablespoons oyster sauce
1 tablespoon cooking oil
salt and pepper to taste
2-3 pieces red chili(labuyo), chopped
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.

Part 2
1. In a pan, heat oil then saute ginger and onions until soft.
2. Add bangus flakes and red chili then stir cook for 3 minutes.
3. Add soy sauce, oyster sauce, salt and ground 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 bangus flakes.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain on paper towel then transfer into serving plate then sprinkle with remaining spring onions. Serve.

Dulce De Leche Cupcakes

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Good for 12 Cupcakes

Ingredients:
Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

Cupcake:
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup fresh lemon juice with 1/4 cup water

Procedures:
Prepare the dulce de leche:
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.
2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.
3. Remove from heat. Stir in vanilla and butter.
4. Let it cool.

Prepare the cupcake:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
2. Add the milk, egg, oil, and vanilla extract. Mix until all ingredients are well blended.
3. Boil the lemon juice in a saucepan, remove from heat and immediately beat into the batter.
4. Fill cupcake liners until 3/4 full. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.
5. Remove from oven and let it cool.
6. Top with the cooked dulce de leche.
7. You can also drizzle with salted caramel sauce.

Chicken Thigh Teriyaki

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Ingredients:
500 grams chicken thigh fillet, cut into serving pieces
1 teaspoon sesame seeds, toasted
salt and pepper

Teriyaki Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil

Procedures:
Part 1
1. Rub chicken thigh with salt and pepper. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Arrange chicken thigh then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20-30 minutes or until cooked and caramelized.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds then serve.

Cream Dory Teriyaki

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Ingredients:
2-3 pieces Cream Dory
3 tablespoons calamansi/lemon juice
salt and pepper to taste
toasted sesame seeds
spring onions

Teriyaki Sauce:
3 tablespoons teriyaki sauce
1 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. Marinate cream dory in calamansi juice for 30 minutes. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Season cream dory with salt and pepper then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20 minutes or until cooked.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds and spring onions. Serve.

Pork Red Curry

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Ingredients:
1/2 kilo pork ribs, cut into serving pieces
2 potatoes, quartered
2 carrots, cut into cubes
1 bell pepper, slice into strips
3/4 cup all purpose cream
35 grams red curry powder(dissolved in 1 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 tablespoons fish sauce (patis)
4 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, reduce oil then saute garlic and onion until soft.
2. Add pork then stir cook until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 30 minutes or until meat is tender. Add water if necessary.
4. Add bell pepper, fried potatoes and carrots then simmer for a minute.
5. Add cream, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.

Fish Fillet Caldereta

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Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
1/2 cup pineapple, chunks or tidbits
1 large carrot, sliced
1 green bell pepper, diced
40 grams liver spread
1 & 1/2 cups soda(7-up or soda)
2 hot chili(labuyo), chopped(optional)
2 tablespoons vegetable oil
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Dredge fish fillet into flour mixture then shake off to remove excess flour.
3. Dip in beaten eggs and dredge again into flour mixture to coat all sides.
4. Deep fry each fish fillets for 3-5 minutes or until golden brown. Drain on paper towel and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add tomato sauce, soda and bay leaves then bring to boil.
3. Add carrots then simmer until tender.
4. Add fish fillet, pineapple, bell pepper, liver spread and chili then simmer for 3 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Baked Barbecue Pork Chops

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Ingredients:
4-6 pieces pork chops
a dash of salt and pepper
1 cup barbecue sauce

Procedures:
Part 1
1. Pound pork chops then season with salt and ground pepper. Set aside.

Part 2
1. Preheat oven at 300 degrees Fahrenheit.
2. In a baking sheet lined with aluminum foil, arrange pork chops the brush with barbecue sauce. Cover with aluminum foil.
3. Baked in a preheat oven for 40-50 minutes or until tender.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with buttered veggies.

Chicken Thigh Bistek

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Ingredients:
1/2 kilo chicken thigh fillet
1 tablespoon calamansi juice
3 gloves garlic, minced
1 onion, sliced in rings
3 tablespoons soy sauce
3 tablespoons cooking oil
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine chicken, calamansi, garlic, soy sauce, salt and pepper. Marinate for 15 minutes inside the fridge.

Part 2
1. In a pan, heat cooking oil over medium heat. Lightly fry the onion rings. Remove from pan and drain. Set aside

Part 3
1. In the same pan, fry garlic then add the marinated chicken, stir-fry until tender and start to sizzle.
2. Transfer to a serving platter including the oil and sauce.
3. Garnish with onion rings. Serve hot and enjoy!

Garlic Cream Dory

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Ingredients:
500 grams cream dory, sliced
1 thumb-sized ginger, sliced
salt and pepper to taste
1 bulb garlic, minced
chopped spring onions for garnishing

Sauce:
3 tablespoons light soy sauce
2 tablespoon oyster sauce
1 1/2 cups water
1 tablespoon brown sugar
1 tablespoon sesame oil

Procedures:
Part 1
1. Rub the fish with salt and pepper.
2. In a steamer, line with parchment paper so the fish won’t stick to the bottom.
3. Arrange fish then top with ginger then steam for 10 minutes or until cooked.

Part 2
1. In a pan, heat oil then saute garlic until light brown. Remove and set aside.

Part 3
1. In a sauce pan, combine the sauce ingredients then bring to boil and simmer until almost thicken. Turn off the heat.

Part 4
1. In a serving plate, arrange fish then pour the sauce on top then garnish with toasted garlic and spring onions. Serve with steamed rice.

Bakareta

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Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
6 cloves garlic, minced
1/4 cup soy sauce
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
1 small can snow peas, drained
6 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add soy sauce, tomato sauce, bay leaves, salt and ground pepper then simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper, snowpeas and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning according to taste.
7. Add liverspread and cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.