filipino recipe

Honey Sesame Chicken

vangiz Leave a Comment

Ingredients:
500 grams chicken thigh or breast
1/2 teaspoon sesame seeds, toaste
2 tablespoons chopped spring onion
1 & 1/2 tablespoons unsalted butter

Sauce:
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/2 tablespoons brown sugar
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then mix until well blended. Set aside.
2. Rub chicken with rosemary, salt and ground pepper.

Part 2
1. In a pan, melt butter then sear chicken until golden brown both sides.
2. Transfer chicken into baking pan then pour sauce mixture until well coated.
3. Bake in a preheated oven over 200 Fahrenheit for 20 minutes or until caramelized.
4. Sprinkle with sesame seeds and chopped spring onion.

Beef Asado

vangiz Leave a Comment


Ingredients:
1/2 kilo beef sirloin, cut into thin slices
1/4 cup soy sauce
2 pieces star anise
2 bay leaf
1/2 tablespoons peppercorns
2 tablespoons brown sugar
4 cloves garlic, minced
1 onion, chopped
1 cup pineapple juice
1 red bell pepper, cut into thin slices
1 potato, cut into cubes
1/4 teaspoon cornstarch (dissolved in 4 tablespoons water)
sugar, salt and ground pepper to taste

Procedures:
Part 1
1. In a large bowl, combine all the ingredients then mix well.
2. Marinate beef for an hour and set aside.

Part 2
1. In a pan, heat oil then fry potato until light brown. Drain and set aside.
2. In a same pan, fry bell pepper until soft. Drain and set aside.

Part 3
1. In a same pan, put marinated beef along with the marinade.
2. Bring to boil and simmer for about 40 minutes until meat is tender. Add more pineapple juice if needed.
3. Add potato and bell pepper then adjust seasoning according to taste.
4. Add dissolved cornstarch then simmer until thickens.
5. Transfer to serving plate and top with the thick sauce.
6. Serve and enjoy!

Chicken Afritada

vangiz Leave a Comment


Ingredients:
3/4 kilo chicken, cut into serving pieces
250 grams tomato sauce
2 cups chicken stock
1 large potato, quartered
1 large carrot, sliced
1 large bell pepper, sliced
4 cloves garlic, minced
1 medium onion, diced
2 pieces bay leaves(laurel)
10 pieces peppercorns
1 teaspoon sugar
Salt and pepper to taste
4 tablespoons cooking oil
1/4 cup soy sauce
1/2 lemon or calamansi juice

Procedures:
Part 1
1. In a bowl, marinate the chicken in soy sauce and lemon juice for 30 minutes.

Part 2
1. In a pan, heat oil then fry potato and carrots until light brown. Remove and set aside.
2. Pan-fry the chicken until the color turns light brown. Remove and set aside.
3. Saute garlic and onions then add chicken, tomato sauce, chicken stock, bay leaves and peppercorns. Simmer for 15 minutes.
4. Add the potato and carrots and bell pepper. Season with salt, sugar and ground black pepper.
5. Simmer for another 3 minutes then remove from heat.
6. Serve with steamed rice. Enjoy!

Corned Beef Sandwich

vangiz Leave a Comment

Ingredients:
4 buns, slice in half
200 grams corned beef
1 white onion, chopped
4 cheese slices
lettuce
salt and pepper to taste
1 tablespoon vegetable oil

Procedures:
Part 1
1. In a pan, heat oil then saute onion until translucent.
2. Add corned beef then stir cook for 3-5 minutes. Adjust seasoning according to taste. Set aside.

Part 2
1. In a slice bun, arrange lettuce then add a slice of cheese.
2. Add 2-3 tablespoons of sauteed corned beef then place another slice bun on top.
3. Serve immediately with hot sauce.

Adobong Tilapia

vangiz Leave a Comment

Filipino Style Recipe: adobong tilapia is another simple yet delicious dish. The fish cooked and simmered in a blend of soy sauce, vinegar, bay leaves, sugar, salt and peppercorns.

Ingredients:
2 medium-sized tilapia, slice into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup water
5 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, chopped
2 pieces bay leaves
1/2 teaspoon peppercorns
2 pieces green chili
sugar, salt and pepper to taste
3 tablespoons vegetable oil

Procedures:
1. In a pan, arrange half of garlic, onion and ginger.
2. Arrange tilapia then pour water, soy sauce, vinegar and vegetable oil.
3. Add remaining garlic, onion, ginger, bay leaves and peppercorns.
4. Bring to boil over medium heat then add green chili. Adjust seasoning according to taste.
5. Continue cooking and simmer until the sauce almost absorbed.
6. Transfer to serving plate then serve with steamed rice.

Cheesy Mashed Potato Balls

vangiz Leave a Comment

Filipino Style Recipe: Cheesy mashed potato balls or croquette is a small fried breadcrumbed ball filled with mozzarella.

Good for 15 pieces

Ingredients:
3 medium size potatoes, peeled and cut into cubes
2 tablespoons chopped spring onion
1/2 teaspoon salt
breadcrumbs
1 raw egg, beaten
1 tablespoon flour
1 tablespoon butter, softened
mozzarella, cut into small cubes
cooking oil for frying

Procedures:
1. In pot, boil water with 1 teaspoon salt then cook potatoes until soft. Drain.
2. In a mixing bowl, mash potatoes then mix together with butter, salt and spring onion until well blended.
3. Scoop a tablespoon of mash potato then roll into ball. Fill with each ball with mozzarella.
4. In a bowl, mix egg and flour until well blended then dip each ball into mixture.
5. Roll into breadcrumbs until evenly coated.
6. Deep fry each ball until golden brown. Drain.
7. Transfer into serving plate then serve with your favorite dip.

Ginataang Kuhol with Sitaw at Kalabasa

vangiz Leave a Comment

Filipino Style Recipe: Ginataang kuhol or suso(snail with coconut milk) is an exotic dish that you will find surprisingly delicious. Snails cooked in coconut milk that you will enjoy the richness flavor together with vegetables. You can try this dish if your looking for a mouth-watering recipe that will surely agree to your taste.


Ingredients:
1 kilo snails(kuhol or suso)
1 kilo shredded coconut
5 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, cut into strips
2 pieces green chilli(siling haba)
1 bunch string beans(sitaw), cut in 2-inch length
1/2 squash, chopped into 2×1 inch cubes
salt and pepper to taste

Procedures:
Part 1
1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.

Part 2
1. Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.
2. Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)
3. Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3
1. In a casserole, heat oil then saute garlic, onion and ginger.
2. Pour the coconut milk(2nd extract) then bring to boil over medium heat.
3. Add in the snails and bring to a boil once more until it almost absorbed.
4. Add the vegetables and green chili.
5. Add the coconut milk(1st extract) and bring to boil. Season with salt and pepper according to taste.
6. Continue cooking until the vegetables are tender but not overcooked.
7. Remove from heat. Serve hot. Enjoy!

Notes:
1. In taking out the snail’s content from the shell, you can use a fork or a toothpick.

Sinigang na Hito sa Miso

vangiz Leave a Comment

Ingredients:
1 kilo hito(catfish), clean and cut into serving pieces
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
2 tablespoons vegetable oil
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
3 green chili(siling haba)

Procedures:
Part 1
1. In a pot, arrange hito then pour 1/4 cup vinegar. Bring to boil, drain and set aside.
2. Dissolve miso paste in 1 cup warm water, strain and extract juice. Set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso juice, water and sinigang mix then bring to boil. Add water if needed.
3. Add hito then cover and simmer for 5-8 minutes.
4. Adjust seasoning then add green chili and mustard leaves, simmer for 3 minutes.
5. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Notes:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Baked Stuffed Squid

vangiz Leave a Comment

Ingredients:
3-4 pieces medium-sized squid, cleaned
2-3 cups cooked rice
2 tablespoons chopped parsley
300 grams beef sirloin, slice thinly into small pieces
1 white onion, chopped
1 green bell pepper, cut into small cubes
1/2 cup tomato puree
2 tablespoons lemon juice
2 tablespoons vegetable oil
salt and pepper to taste

Marinade:
4 tablespoons soy sauce
2 tablespoons oyster sauce
3/4 teaspoon cumin
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon ground pepper

Procedures:
Part 1
1. In a bowl, marinate beef for 30 minutes. Set aside.

Part 2
1.In a pan, heat oil then stir cook beef over high heat for 3 minutes.
2. Add cooked rice and parsley then mix until well blended.
3. Season with salt and pepper according to taste. Let it cool.

Part 3
1. In a separate pan, heat oil then saute onion, bell pepper and tomato puree for 3 minutes. Set aside.

Part 4
1. Stuff squid with rice mixture then insert the head. Close opening with toothpick.
2. In a baking pan, place squid in a single layer then pour over the sauteed tomato puree. Cover with aluminum foil.

Part 5
1. Bake in a preheated oven over 350 degrees Fahrenheit for 20 minutes.
2. Remove foil then bake uncovered for another 30 minutes or until tender.
3. Transfer into serving plate then cut into rings.

Stir Fry Beef and Mushroom with Asian Sauce

vangiz Leave a Comment

Ingredients:
500 grams beef sirloin, slice thinly into serving pieces
1 cup sliced mushroom
15 pieces snow peas
1 onion, chopped
salt to taste
3/4 tablespoon cornstarch, dissolved in 4 tablespoons water

Asian Sauce:
1/4 cup soy sauce
1 thumb-sized ginger, grated
3 cloves garlic, minced
1/2 teaspoon ground pepper

Procedures:
1.In a pan, heat oil and beef then stir fry over high heat for 3 minutes or until light brown.
2. Add onion and mushroom then cook until beef is almost tender.
3. Add snow peas and Asian sauce then stir cook for a minute.
4. Add beef broth then simmer for another minute. Season according to taste.
5. Add dissolved cornstarch then cook the sauce thickens.
6. Transfer to serving plate then serve immediately with steamed rice.