filipino style

Stir Fry Squid in Oyster Sauce

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Ingredients:
500 grams squid, cut into serving pieces
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon calamansi juice
1/2 teaspoon white pepper
1 thumb sized ginger, grated
3 cloves garlic, minced
1 onion, chopped
2 tablespoons vegetable oil
chopped spring onion for garnishing

Procedures:
Part 1
1. Marinate squid with soy sauce, calamansi juice and white pepper for 15 minutes. Drain.

Part 2
1. In a pan, heat oil then sauce ginger, garlic and onion.
2. Add squid then stir cook until almost dry over high heat.
3. Add oyster sauce then stir until well coated.
4. Add some onion leaves then serve on a plate.

Mango Fool

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Ingredients:
1 cup whip cream
1/2 tablespoon vanilla extract
1/4 cup Honey
1 ripe mango, peeled, pitted and diced (chopped some into small pieces)
1 cup crushed graham cookies

Procedures:
Part 1
1. In a mixer, combine cream, vanilla extract and honey then whip until stiff peaks.
2. Add chopped mango and mix until just blended.

Part 2
1. In a serving glass, add a layer of crushed graham then a layer of mango-cream mixture.
2. Add another layer of crushed graham then another layer of mango-cream mixture.
3. Add another layer of crushed graham then top with diced mango.
4. Repeat the procedure for the remaining glasses.
5. Refrigerate for 45 minutes before serving.

Pansit Palabok with Squid

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Filipino Style Recipe: Pansit Palabok with Squid is popular noodle dish in the Philippines. Pansit palabok is made of pansit bihon served palabok sauce made of shrimp juice, annatto water, flour and fish sauce. Topped with squid, tinapa flakes, sliced hard-boiled eggs, 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

Toppings:
500 grams squid, clean and cut into rings
5 cloves garlic, minced
1 onion,chopped
1 thumb-sized ginger, grated
2 tablespoons soy sauce
2 tablespoons vinegar
3 tablespoons oyster sauce
2 hard boiled eggs, sliced
1/2 cup smoked fish(tinapa)(fried and flakes)
1/2 cup chicharong baboy, ground

Procedures:
Part 1
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add squid, soy sauce and vinegar then stir cook over high heat until the sauce reduced.
3. Add oyster sauce then cook until almost dry. Set aside.

Part 2
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 cornstarch. Continue stirring until thicken.
3. Season with fish sauce and pepper according to taste. Keep warm and set aside.

Part 3
1. Cook pasta according to package instruction. Drain and transfer to serving plate.

Part 4
1. Pour the sauce on top then arrange squid over the sauce.
2. Sprinkle with ground chicharon, tinapa flakes and spring onions then serve with calamansi.

Honey Ginger Lemon Chicken Thigh

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Ingredients:
500 grams chicken thigh fillet
6 tablespoons honey
1 tablespoon grated ginger
1 tablespoon lemon juice
1/4 cup water
2 tablespoons soy Sauce
1 teaspoon Sesame oil
2 tablespoons vegetable oil
salt and pepper to taste
chopped spring onions for garnishing
a bunch of bok choy, steamed

Procedures:
Part 1
1. In a bowl, marinate chicken thigh in soy sauce and sesame oil for 30 minutes.
2. In a separate bowl, combine honey, ginger, lemon juice and water. Mix well.

Part 2
1. In a pan, heat oil then fry chicken until light brown.
2. Pour the sauce, salt and ground pepper then simmer until reduced and thickens. Turn off the heat.
3. Chop chicken thigh into serving pieces.
4. Serve as rice toppings together with steamed bok choy.
5. Drizzle with remaining sauce and sprinkle with spring onions. Serve hot immediately.

Relyenong Pusit

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Ingredients:
1 kilo large size squid, wash and clean
3 tablespoons soy sauce
2 tablespoons lemon juice
2 raw eggs
1/4 cup flour
oil for frying

Stuffing:
200 grams ground pork
3 cloves garlic, minced
1 onion, minced
2 tablespoons soy sauce
1 small carrots, minced
sugar, salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine soy sauce and lemon juice then marinate squid for at least 30 minutes.

Part 2
1.In a pan, heat oil then saute garlic, onion and tomato.
2. Add ground pork then stir cook for 5 minutes or until light brown.
3. Add soy sauce and ground pepper then cook for 10 minutes. Add a little water if necessary.
4. Add carrots then simmer for another 3 minutes.
5. Adjust seasoning with sugar and salt according to taste then cook until nearly dry. Set aside.

Part 3
1. Stuff squid with ground pork mixture then close the ends with toothpicks.
2. Dip stuffed squid into beaten egg then roll in flour.

Part 4
1. In a frying pan, heat oil then deep fry each squid until golden brown. Drain.
2. Transfer into serving plate then glaze with your favorite sauce.

Baked Bacon Oysters

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Filipino Style Recipe: Baked Bacon Oysters is another easy and simple dish made of fresh oysters, steamed until the shells open then baked together with bacon and cheese.

Ingredients:
24 fresh oysters
8 bacon strips
1 tablespoons chopped parsley
100 grams cheddar or mozzarella cheese

Procedures:
Part 1
1. In a pan, cook bacon over medium heat until shrunk but not crisp. Drain on paper towel.
2. Chop bacon into pieces and tidbits. Set aside.

Part 2
1. Rinse and brush oysters to remove dirt.
2. Steam oysters for 3-5 minutes or until shells open.
3. Remove top shells using a knife.

Part 3
1. Arrange oysters in a baking pan, add bacon tidbits then cover each oyster with cheese.
2. Bake in a preheated oven over 300 degrees Fahrenheit for 20-30 minutes or until cheese is melted.
3. Transfer to serving plate, top with bacon pieces then sprinkle with parsley.
4. Serve immediately.

Honey Pepper Beef

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Filipino Style Recipe: Honey Pepper Beef is a simple yet mouth-watering beef dish consisting of thinly sliced beef stir fried until tender and light brown. Serve with honey sauce and corn kernels then sprinkle with freshly crushed black pepper.

Ingredients:
400 grams beef sirloin/tenderloin, thinly sliced
1/4 cup corn kernels
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
2 tablespoons spring onions

Marinade:
2 tablespoons soy sauce
1 tablespoons oyster sauce
1/2 teaspoon freshly crushed/ground black pepper
1 teaspoon sesame oil

Honey Sauce:
1/4 cup honey
1/4 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1 teaspoon cornstarch
a dash of salt

Procedures:
Part 1
1. Pat dry beef then marinate for at least 15 minutes. Set aside.

Part 2
1. In a sauce pan, combine honey sauce mixture then simmer for 3 minutes(keep stirring) or until thicken. Keep warm and Set aside.

Part 3.
1. In a pan, melt butter then stir cook corn kernels for 3-5 minutes. Remove and set aside.
2. In a same pan, stir fry marinated beef over medium heat until dry and light brown. Add remaining butter then turn off heat.

Part 4
1. Transfer stir fried beef into serving plate then top with corn kernels.
2. Sprinkle with black pepper then drizzle with honey sauce.
3. Garnish with spring onions. Serve hot immediately.

Beef Moussaka

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Ingredients:
3 pieces eggplant,peeled and cut lengthwise 1/4 inch thick
Oil for frying
2 tablespoon butter
1 head onion, minced
4 cloves garlic, minced
1/2 kilo ground beef
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine herbs (i used fried oregano and basil)
1/4 cup tomato sauce
1 egg yolk, beaten (optional)
1 egg white, beaten until stiff(optional)
2 tablespoon Parmesan cheese

For the White Sauce:
2 cups evaporated milk
1/4 cup butter
4 tablespoon all purpose flour
salt and pepper to taste
1 cup grated cheddar cheese

Procedures:
1. Heat oil in a pan and fry the eggplants until slightly browned.Remove eggplant from the pan and set aside on top of paper towel to remove excess oil.
2. In a large pan, melt butter. Saute garlic and onion until translucent. Add the beef and cook until light brown. Add the spices and herbs ; salt, pepper, cinnamon, nutmeg, dried basil, and dried oregano. Pour the tomato sauce and simmer for 15-20 minutes. Remove from heat.
3. To make the Bechamel sauce(white sauce), in a pan over medium heat, melt butter. Add the flour and whisk continuously until smooth and thick. Lower the heat and gradually add the milk while continuously stirring. Whisk until the sauce thickens. Season with salt and pepper.
(Optional: When the sauce is slightly cooled, add beaten egg yolk and whisk until well mixed. Fold in beaten egg whites until fully incorporated.)
4. In a 9×3 baking pan, arrange the fried eggplants in one layer. Top with the cooked beef then sprinkle with half of the cheddar cheese. Put another layer of the remaining eggplant over the cheese. Pour the Bechamel sauce on top then sprinkle with the remaining cheese. Sprinkle with Parmesan cheese.
5. Put in the oven and bake for 30-40 minutes at 350 degrees F.

Cheese Cupcake with Chocolate Cream Cheese Frosting

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Ingredients:
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup sour cream
4 tablespoon milk
2 teaspoon vanilla extract
1 cup grated cheddar cheese

For the Frosting:
1 cup semi sweet chocolate chips
1 (8 ounce) cream cheese, chilled
1/4 cup confectioner’s sugar

Procedures.
1. In a bowl, sift together the flour, baking powder, baking soda.
2. In a mixing bowl, beat together the sugar and butter until creamy. Add the eggs one at a time, beating lightly after each addition. Add the sour cream,milk, and vanilla extract and beat until combined.
3. Gradually add the flour mixture and mix using spatula until no dry lumps remain. Fold in the grated cheese. Do not over mix.
4. Put cupcake cups into muffin pan and pour batter into each cup until almost full, around 3/4 of the cup.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.Remove from oven and let it cool slightly before frosting.

To prepare the frosting:
1. In a bowl on top of a pan with boiling water, melt the chocolate chips.Let it cool.
2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the melted chocolate and beat again until well combined.
3. Frost the cupcake.

Adobong Sitaw at Tofu

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Filipino Style Recipe: Adobong sitaw at tofu is another variant of Filipino adobo. It consist of string beans and tofu braised in soy sauce, vinegar and spices.

Ingredients:
250 grams firm tofu, cut into serving pieces
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1 head garlic, minced
1 medium onion, sliced
4 tablespoons soy sauce
3 tablespoons of vinegar
1/4 cup water
2 bay leaves
10 whole black pepper
1 tablespoon butter
sugar and salt to taste

Procedures:
Part 1
1. In a pan, melt butter then fry tofu until light brown. Remove from the pan and set aside.

Part 2
1. In a same pan, add garlic and onion then saute until translucent.
2. Put back fried tofu then pour water, soy sauce, vinegar, bay leaf and pepper then simmer for 3 minutes.
3. Add string beans, stir and simmer for another 8-10 minutes or until string beans in tender.
4. Season with sugar and salt according to taste.
5. Transfer to serving bowl. Serve hot and enjoy!