filipino style

Sinigang na Danggit sa Kamias

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Filipino Style Recipe: Sinigang na danggit sa kamias is another simple and easy Filipino dish. The procedure is similar to other sinigang, but we used kamias as alternative to tamarind.

Ingredients:
1/2 kilo rabbitfish(Danggit), cleaned
12 pieces fresn kamias (bilimbi)
4 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch mustard greens (optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger, tomatoes and kamias.
2. Pour water and bring to boil. Add fish then cover and simmer for 10 minutes. Add more water if needed.
3. Season with ground pepper, salt or fish sauce according to taste.
4. Add green chili and mustard greens and simmer for another 3 minutes.
5. Transfer to serving bowl and serve hot.

Ice Scramble

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Filipino Style Recipe: Ice Scramble or iskrambol is a popular Filipino street food consists of shaved ice, milk, sugar, extract and red liquid coloring. This dessert is easy and simple to preapared and usually served during meryenda (mid-afternoon snack) or summer season.

Ingredients:
1 medium-sized can evaporated milk
1/2 teaspoon banana or vanilla extract
few drops of red liquid coloring
3 cups shaved ice

Toppings:
powdered milk
marshmallows
chocolate syrup

Procedures:
Part 1
1. In a mixing bowl, combine evaporated milk, banana extract, sugar and liquid coloring.
2. Add shaved ice then mix until well blended.Adjust consistency as desired.

Part 2
1. In a cup, pour ice mixture then top with milk powder, marshmallow and chocolate syrup.
2. Serve immediately.

Photo credit to Soneng

Spicy Pork Salpicao

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Filipino Style Recipe: Pork Salpicao is another typical Filipino pork dish made of marinated pork then stir cook until brown and tender. This dish is usually serve with fried garlic.

Ingredients:
1/2 kilo pork, cut into cubes
1/2 tablespoon garlic, chopped
1 tablespoon butter
3 tablespoons olive oil
1 red bell peppers, cut into strips
1 green chili, slice diagonally
parsley for garnishing

Marinade:
1 tablespoon olive oil
2 tablespoons Worcestershire
2 tablespoons soy sauce or oyster sauce
1/2 tablespoon garlic, minced
1/2 tablespoon paprika(optional)
1/2 teaspoon cayenne pepper or chili flakes(optional)
1 tablespoons brown sugar
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine pork and marinade then set aside for atleast 2 hours.

Part 2
1. In a pan, heat 1 tablespoons olive oil and toast the garlic until colors turn to golden brown and crispy. Remove from the pan and set aside.
2. In a same pan, stir fry bell peppers and green chili until fragrant. Remove from the pan and set aside.

Part 3
1. In the same pan, cook the pork 20-30 minutes or until brown and start to render oil. Add water if necessary.
2. Add butter then stir cook for 2 minutes. Add fried bell peppers and green chili.

Part 4.
1. Remove from heat and transfer into to serving plate then garnish with parsley
2. Sprinkle with fried garlic then serve with streamed rice.

Chicken Wings Adobo with Sweet Potato

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Filipino Style Recipe: Chicken Wings Adobo with Sweet Potato is another variety of popular Filipino Adobo. This dish is similar to traditional chicken adobo with fried sweet potato.

Ingredients:
350 grams chicken wings, cut into serving pieces
3-4 pieces sweet potato(kamote), cut into wedges
1/2 cup soy sauce
1/3 cup vinegar
6 cloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
3 pieces green chili (siling haba)
2 tablespoons sugar
salt to taste
1/4 cup cooking oil
1-2 cups chicken broth

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns, soy sauce and vinegar.
2. Marinate chicken for at least 30 minutes.
3. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a pan, heat oil then fry sweet potato until light brown. Remove and set aside.

Part 3
1. In a same pan, fry marinated chicken for 5 minutes or until golden brown.
2. Reduce oil to 1 tablespoon. Add ginger and garlic then fry until light brown.
3. Pour marinade and water then simmer for 20-30 minutes or until chicken is tender. Add more water if necessary.
4. Add fried sweet potato, sugar and green chili then adjust seasoning according to taste.
5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Nachos with Chili Con Carne

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Filipino Style Recipe: Nachos with Chili Con Carne is a Mexican dish usually served as snack. The dish is consist of tortilla chips covered with chili con carne, sour cream and cheese.
Ingredients:
100 grams tortilla chips
1/4 cup sour cream
1 Jalapeño pepper, sliced
1/4 cup black olives, sliced
2/3 cup cheese sauce/spread

Chili Con Carne:
500 grams ground beef
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons cayenne or chili powder
1 medium-sized red bell pepper, chopped
2 tablespoons tomato paste
2 large-sized tomatoes, chopped
1-2 teaspoons dried or fresh oregano(optional)
1 teaspoon cumin
1 cup beef stock or water
salt and pepper to taste

Procedures:
Part1
1. In a saucepan, heat the olive oil and add the ground beef. Cook over a medium heat until color turns to brown.
2. Saute the onion, garlic and chilli. After sauteing, mix with ground beef and simmer for 2 minutes.
3. Add beef stock, tomato paste and tomatoes then simmer for 20 minutes. Add more water if necessary.
4. Add the oregano, cumin and bell pepper then adjust seasoning according taste.

Part 2
1. Place nachos in a serving plate, add chili con carne on top.
2. Drizzle with sour cream and cheese.
3. Sprinkle with olives, onions and jalapeno. Serve.

Kalderetang Kambing

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Filipino Style Recipe: Kalderetang Kambing is another tomato-based dish and commonly serve in special occasion. Normally the goat meat marinated in vinegar to lessen the unwanted odor. Boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread to make the sauce thicker. This is another mouth-watering dish and one of my favorite.

Ingredients:
500 grams goat meat, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
4 tablespoons soy sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3 bay leaves
4-5 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/2 cup vinegar
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a large container, marinate meat with vinegar, salt and pepper for an hour. (This is to lessen the unwanted odor.)
2. Drain and set aside.

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

Part 3
1. In a pan, heat oil then stir fry meat until light brown. Set aside.
2. Reduce oil then saute garlic and onion. Combine with the meat then continue sauteing for 2 minutes.
3. Add tomato sauce, soy sauce, liver spread and bay leaves, simmer for 5 minutes.
4. Add water and simmer for at least 45 minutes or until beef is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Transfer to serving plate and serve with steamed rice.

Zucchini and Blackberry Cupcake

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Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1/2 teaspoon salt
2 cups sugar
4 eggs
2 teaspoon vanilla extract
2 pieces medium zucchini, shredded
1/2 cup blackberry

Frosting:
1 cup (1 pack) butter, softened but cold
1 cup confectioner’s sugar
2 teaspoon vanilla extract
2-4 tablespoon milk

Procedures:
Part 1
1. In a mixing bowl, sift together the all purpose flour, baking powder, baking soda, and salt.
2. In another bowl, combine the oil and sugar and mix until well blended. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla extract and beat again.
3. Blend the wet mixture into the dry mixture alternately. Stir in zucchini and blackberry until well combined.
4.Scoop the batter into muffin pan with cupcake liners until around 3/4 full.
5. Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let it cool for 5 minutes before completely removing from the pan.

Part 2
1. To prepare the frosting, in a large mixing bowl, cream butter until fluffy, around 5 minutes. Slowly add in confectioners sugar while continuously mixing.
2. Add vanilla and blend on low speed. Gradually add milk until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

Part 3
1. Chill for 15 minutes. This will make the frosting easier to pipe and hold its shape.
2. Frost cooled cupcakes. Serve and enjoy.

Sinigang sa Miso (Tilapia)

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Filipino Style Recipe: Sinigang sa miso (Tilapia) or tilapia in miso-tamarind soup is another Filipino soup dish. This is similar to other sinigang that has a sour broth. The fish cooked in a combination in rice washing, tomatoes, vegetables, miso paste and tamarind which gives a sour taste.

Ingredients:
1 kilo tilapia, cut into 2-3 pieces
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
a bunch of mustard greens(mustasa)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1(Optional)
1. In a frying pan, heat oil then fry tilapia until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried tilapia and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

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

Chicken and Banana Adobo

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Filipino Style Recipe: Chicken and Banana Adobo is another variety of popular Filipino Adobo. This dish is similar to traditional chicken adobo with fried banana.

Ingredients:
500 grams chicken, cut into serving pieces
3-4 pieces cardava banana (saba), cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
6 cloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
2 tablespoons sugar
salt to taste
1/4 cup cooking oil
1-2 cups chicken broth

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns, soy sauce and vinegar.
2. Marinate chicken for at least 30 minutes.
3. Drain garlic and chicken then reserve the sauce. Set aside.

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

Part 3
1. In a same pan, fry marinated chicken for 5 minutes or until golden brown.
2. Reduce oil to 1 tablespoon. Add garlic then fry until light brown.
3. Pour marinade and water then simmer for 20-30 minutes or until chicken is tender. Add more water if necessary.
4. Add fried banana and sugar then adjust seasoning according to taste.
5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Pork Dinuguan (Ilokano Style)

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Filipino Style Recipe: Pork Dinuguan (Ilokano Style) or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, pepper and vinegar. It is recognizably thick and dark. Some use crispy pork as alternative meat and cook until the blood dry. But it makes more special when adding chicharon.

Ingredients:
900 grams pork loin, cut into small cubes
450 grams pork innards (ear/intestine) (optional)
2 cups pork blood (some used beef blood)
2 cups pork broth
4 garlic cloves, crushed and minced
1 small onion, minced
1 thumb-sized ginger, minced
2-3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 teaspoons brown sugar
2 tablespoons cooking oil
Salt and ground black pepper to taste

Procedures:
1. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
2. Add pork innards then saute for 3 minutes.
3. Add pork and continue sauteing until color turn to brown.
4. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 3 minutes until absorb the seasoning.
5. Add broth, bring to boil and simmer until pork becomes tender.
6. Pour pork’s blood , stirring occasionally to keep the mixture from curdling for 5 minutes.
7. Add vinegar and bring to boil without stirring.
8. Add sugar and green peppers. Adjust seasoning according to taste.
9. Simmer for another 10 minutes. Keep stirring.
10. Remove from heat and serve hot with chicharon or puto.