filipino recipe

Ginisang Corned Beef

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Filipino Style Recipe: Ginisang corned beef or sauteed canned corned beef is another popular breakfast by most Filipinos. This dish is simple and easy to prepared, normally the corned beef sauteed with garlic and onion then cooked with fried potatoes. Ginisang corned beef is usually served with fried rice(sinangag) and egg(itlog) also known as “Cornsilog”.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10 minutes
Good for 3-4 servings

Ingredients:
1 can(454 grams) corned beef(I prefer purefoods or delimondo)
1 large size potato, diced
2 large size onion, cut into rings
3 gloves garlic, minced
2 tablespoons cooking oil
salt and pepper taste

Procedures:
1. In a pan, heat oil and stir fry onion until translucent. Remove from the pan and set aside.
2. In a same pan, stir fry potatoes until golden brown then add garlic until light brown.
3. Add corned beef and stir cook for 3 minutes. Add a little water if desired.
4. Adjust seasoning according to taste then add stir fried onion.
5. Remove from heat then serve with steamed or fried rice.

Banana Chocolate Pops

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Filipino Style Recipe: Banana Chocolate Pops is an easy and sweet and healthy frozen dessert. This dessert has a sweet flavor of frozen banana coated with melted chocolate and rolled in sprinkles. Making this dessert with your kids is a fun way and they will surely love it.

Estimated time of preparation and cooking: 10-15 minutes(plus chilling time)
Good for 6 Pops

Ingredients:
3 large bananas, peeled and cut in half
1/2 cup chocolate chips
1 tablespoon olive oil
6 bamboo or popsicle sticks
1/4 cup choice of sprinkles(rice crispy, crushed nuts, chocolate sprinkles, rainbow sprinkles)

Procedures:
1. Skew each banana on bamboo sticks and wrap with plastic wrap then freeze for an hour.
2. In a sauce pan, heat oil olive then melt chocolate chips.
3. Dip bananas in the melted chocolate until completely covered then decorate with the desired sprinkles.
4. Set aside for a minute then place in a freezer for an hour before serving. Enjoy.

Notes:
1. You may also melt chocolate using microwave oven.
2. You may use cocoa powder and sugar dissolve in water if chocolate chips is not available.

Squash Yema

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Filipino Style Recipe: Squash Yema is another popular and easy Filipino sweet delicacy that is made up of mashed squash(kalabasa) then mixed and cooked with condensed milk and egg yolks. Some added flavor like jack fruit, ground nuts or just roll it into sugar.

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

Ingredients:
1/3 cup squash(kalabasa), boiled then mashed
1 big can condensed milk
3 egg yolks
1 tablespoon butter
1 Tablespoon vanilla(optional)
1/2 cup white sugar for coating(optional)

Procedures:
1. In a bowl, combine condensed milk, squash, egg yolks and vanilla. Mix well.
2. In a saucepan, melt butter over low heat. Add milk mixture.
3. Keep stirring for 15 minutes or until thick. Remove from heat and let it cool.
4. Shape the mixture into balls and roll in granulated sugar.
5. Repeat until all the mixture are consumed. Wrap into cellophane or put in fluted baking cups.

Notes:
1. You may also add flavored like ground nuts or jack fruit.

Ginisang Pechay(Sauteed Bok Choy with Ground Meat)

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Filipino Style Recipe: ginisang pechay or sauteed bok choy with ground meat is another healthy yet affordable dish. Normally the ground pork or beef sauteed until tender then cooked and simmer with pechay, season with salt and pepper.

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

Ingredients:
500 grams ground beef or pork
4 cups pechay or bok choy, chopped
4 cloves garlic, minced
1 onion, chopped
3 tomatoes, chopped(optional)
1 tablespoon oyster sauce
1 cup water or beef/pork broth
2 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place ground pork and add enough water to cover the meat.
2. Bring to boil then drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and stir cook until brown.
3. Add tomatoes and fish sauce then cook until soft.
4. Pour water and bring to boil then add pechay and oyster sauce.
5. Cook for a minute or until half-cooked then adjust seasoning with salt and pepper.
6. Remove from heat then serve with steamed rice. Enjoy.

Salmon Ginger Teriyaki

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Filipino Style Recipe: Salmon ginger teriyaki is another low-carbohydrate dish. It is usually consists of salmon fillet marinated in a blend of grated ginger, teriyaki sauce and other seasonings then baked until tender.

Estimated time of preparation and cooking: 30 minutes(plus marinating time)
Good for 2-3 persons

Ingredients:
500 grams fresh salmon steak

Marinade:
1 cup teriyaki sauce
1 thumb-sized ginger, grated
4 cloves garlic, minced
1/4 cup lime juice
3 tablespoons dark brown sugar
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then mix well.
2. Add salmon and place the marinade on top, Cover and marinate for 30 minutes inside the fridge. Drain and set aside.

Part 2
1. In a non-stick pan, grease with olive oil then place marinated salmon skin side down.
2. Bake over 400 degrees Fahrenheit for about 15-20 minutes or until fish flakes with fork. Brush with remaining marinade from time to time.
3. Remove from the oven then transfer to serving plate. Serve hot with steamed beans. Enjoy!

Braised Chicken with Black Beans

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Filipino Style Recipe: Braised chicken with black beans is another popular dish in Chinese cuisine. Normally the chicken marinated, fried and then cooked with fermented black beans(tausi), bell peppers and sauce ingredients until thickened.

Estimated time preparation and cooking: 20-30 minutes(plus marinating time)
Good for 3-5 persons

Ingredients:
1 kilo chicken, cut into serving pieces
2 tablespoon black beans(Tausi)
1 medium-sized onion
2 tablespoons garlic, minced
cooking oil for frying
salt and pepper to taste
1 piece red bell pepper, diced(optional)
spring onion for garnishing(optional)

Marinade:
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon salt

Sauce:
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cup water
1 tablespoon cornstarch

Procedures:
Part 1
1. In a bowl, combine chicken and marinade then set aside for 20 minutes.

Part 2
1. In a pan, heat oil then stir fry chicken until golden brown. Drain and set aside.
2. In a same pan, reduce oil then saute garlic and onion then add black beans.
3. Add bell pepper and chicken then cook until tender.
4. In a bowl, mix sauce ingredients until well blended then pour in a pan.
5. Simmer until thickens then season with salt and pepper to taste.
6. Remove from heat then sprinkle with spring onion. Serve hot with steamed rice. Enjoy.

Pesto Pasta

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Filipino Style Recipe: pesto pasta is an easy and healthy Italian pasta dish. Pesto is made of processed basil, pine nuts, extra virgin olive oil, salt and pepper then usually served with pasta or bread.

Estimated time of preparation and cooking: 15-30 minutes.
Good for 3-4 person

Ingredients:
200 grams Penne pasta or any pasta
3/4 cups fresh basil leaves, chopped
3 tablespoons pine nuts or roasted pili nuts or walnuts
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese or feta cheese
salt And pepper to taste
2 chicken breast fillet, fried and flakes(optional)
2 whole tomatoes, diced(optional)

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

Part 2
1. In a food processor or blender, process chopped basil, pine nuts, salt and pepper until blended.
2. Add extra-virgin olive oil then continue blending until combined. Add more olive oil if needed. Set aside.
3. Prepare pasta on pasta tray, pour the pesto sauce on top then add chicken flakes, tomatoes and grated cheese. Toss together then Serve!

Notes:
1. You may also used peeled and deveined shrimps instead of chicken.
2. You may also used pesto pasta sauce mix which is available in grocery stores instead of doing the pesto sauce by yourself.

Pansit Palabok

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Filipino Style Recipe: Pansit Palabok is another popular noodle dish in the Philippines. The usual pansit palabok is made of pansit bihon with palabok sauce consists of shrimp juice, annatto water, flour and fish sauce. Topped with tinapa flakes, sliced hard-boiled eggs, shrimps, squids and chicharon.

Ingredients:
500 grams rice or cornstarch noodles (bihon), I used HOBE special palabok
8 pieces calamansi, sliced
spring onions for garnishing(optional)

Sauce:
200 grams ground pork
annatto water(dilute 1 tablespoon annatto seeds in 1/4 cup hot water)
1/2 cup flour or cornstarch(dissolved in 1/2 cup water)
2 pieces onions, chopped
1 shrimp cube(Bouillon cube)
3 cups water
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Choice of Toppings:
1 head garlic, minced(toast until light brown)
2 hard boiled eggs, sliced
2 pieces tofu(tokwa)(fried and cut into small cubes)
1/2 cup smoked fish(tinapa)(fried and flakes)
1/2 cup chicharong baboy, ground
1/2 cup shrimps, peeled(stir-fried)
1 cup squid, clean and cut into rings(stir-fried)

Procedures:
Part 1
1. In a sauce pan, heat oil saute onion then add ground pork. Cook until brown.
2. Pour water, annato water, shrimp cube and dissolved flour. Continue stirring until thicken.
3. Season with fish sauce and pepper according to taste. Keep warm and set aside.

Part 2
1. In a big bowl with water, soak noodles for 5 minutes. Drain and set aside.
2. Boil water in a pot. Place the soaked noodles in a strainer then dip in the boiling water.
3. Cook for 5 minutes or until firm and tender. Drain and transfer to a serving plate.

Part 3
1. Pour the sauce on top then arrange toppings over the sauce.
2. Sprinkle with ground chicharon, tinapa flakes and spring onions then serve with calamansi.

Adobong Baboy(Ilocano Style)

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Filipino Style Recipe: Adobo is the most popular yet easy Filipino dish. Adobo have lots of variations such as pork, chicken, combination of pork and chicken, other meats, vegetables and seafood. Normally the meat marinated in a blend of soy sauce, vinegar, garlic, bay leaves, peppercorns, salt and sugar then simmer until meat is tender and the sauce thickens.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 40-60 minutes
Good for 3-4 persons

Ingredients:
500 grams pork belly, cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar
salt to taste
cooking oil for frying

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Drain pork and reserve the sauce. Set aside.

Part 3
1. In a pan, heat oil and fry pork until brown. Drain and return the meat to reserved sauce.
2. Simmer and toss for a minute or until the sauce is almost absorb and thicken. Transfer to serving bowl then serve.

Peach Mango Graham

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Filipino Style Recipe: Peach Mango Float is one of the easiest and most favorite dessert of Filipinos specially during Holidays. It is usually made with a layer of graham crackers and a blend of ripe peaches and mangoes slices, condensed milk and cream.

Estimated time of preparation: 20 minutes
Good for 3-4 persons

Ingredients:
3 large ripe mangoes, sliced into thin and small pieces
2 peaches, sliced into thin and small pieces
200 grams graham crackers
50 grams crushed graham crackers
1 big can condensed milk
1 big can all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Prepare a rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture.
4. Add a layer of peach and mango pieces.
5. Repeat step 2 and 4 up to the desired thickness(3-4 layer of graham crackers).
6. Add a final layer of cream mixture and peach and mangoes pieces then sprinkle with crushed graham crackers on top.
7. Store in refrigerator for 3 hours or overnight. Served cold.

(Thanks to Rochelle Dalit for sharing)