filipino style

Beef Mami

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Filipino Style Recipe: Beef Mami is one of the most popular noodle soup dish that can be served during rainy or cold season, because of its hot and delicious soup and the tender of beef brisket gives warmth and comfort.

Ingredients:
500 grams beef brisket, cut into serving pieces
200 grams Asian or egg noodles
1 water or beef stock
3 cloves garlic, minced
1 red onion, chopped
1 beef bouillon cube
3-5 pieces star anise
a bunch of Chinese cabbage or baby bok choy, cleaned and chopped
small handful of spring onion, chopped
3 tablespoons vegetable oil
salt and pepper to taste

Choices of toppings:
steamed dumplings
hard-boiled eggs

Procedures:
Part 1
1. Prepare noodles based on cooking instruction. Set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add beef brisket then cooked until color turns to light brown.
3. Add water, beef bouillon and star anise then simmer until beef is very tender. Add water if needed.
4. Season with salt and pepper according to taste. Keep warm.

Part 3
1. In a large bowl, arrange noodles and Chinese cabbage.
2. Pour soup then top with beef brisket and other toppings.
3. Sprinkle with spring onions. Serve immediately with fish sauce.

Lasagna with Alfredo Sauce

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Filipino Style Recipe: Lasagna with Alfredo Sauce is one of the popular Italian dish. This dish is made with a layer of wide-flat pasta shape, meat sauce and creamy white sauce.

Ingredients:
1/2 kilo Lasagna pasta (cooked according to package direction)

Meat Sauce:
1 kilo ground lean beef
6 gloves garlic, minced
1 onion, chopped
2 cups tomato sauce
1 cup tomato paste
1 tablespoon brown sugar
3 tablespoons olive oil
salt and pepper to taste
1 cup fresh basil, chopped(optional)

Alfredo Sauce:
1/2 cup butter
1/2 cup cornstarch
1 pack all-purpose cream
1/2 cup full cream milk
1/2 cup grated Parmesan cheese

Toppings:
1/2 cup grated Mozarella cheese
grated Parmesan cheese

Procedures:
1. In a large pot, prepare lasagna pasta based on cooking instructions. Make sure to cooked it well then set aside.

Meat Sauce:
1. In a sauce pan, heat oil and saute garlic and onion
2. Add ground beef, salt and pepper. Cook for 5-8 minutes or until tender.
3. Add tomato sauce, tomato paste, basil and brown sugar. Cook for 10 minutes.
4. Adjust seasoning according to taste. Remove from heat. Set aside.

Alfredo Sauce:
1. In a separate pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated Parmesan cheese.
3. Mix well until thickens. Keep warm and set aside.

Assembly:
1. In a rectangular(12x8inch) baking dish, arrange pasta sheets at the bottom.
2. Spread a layer of meat sauce then a layer of Alfredo cheese.
3. Repeat alternate layering up to 4 layers is formed.
4. top with Mozarella cheese and Parmesan cheese.

Baking:
1. Cover with aluminum foil then bake in a preheated oven at 375 degrees Fahrenheit for 20 minutes.
2. Remove foil then bake for another 20 minutes.
3. Let it cool for about 5 minutes before serving.

Serving:
1. Arrange lasagna slices in a serving plate then top with remaining Alfredo sauce. Serve with toasted bread.

Spicy Hoisin Chicken

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Filipino Style Recipe: Spicy Hoisin Chicken is a popular chicken dish originate from China that has become popular in Filipino cuisine. The chicken cooked in hoisin sauce, thick sauce and spices together broccoli and carrot.

Ingredients:
500 grams chicken fillet, cut into serving pieces
2 cups broccoli florets
1 carrot, sliced
110 grams shiitake mushrooms
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, minced
1 tablespoon rice wine
1/2 teaspoon cornstarch
1/4 teaspoon dried chili flakes
salt and pepper to taste

Hoisin Mixture:
3 tablespoons hoisin sauce
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon spanish paprika
1 cup water

Procedures:
Part 1
1. In bowl, marinate chicken in rice wine and cornstarch for 10 minutes.
2. In a separate bowl, combine hoisin mixture then stir until well blended.

Part 2
1. In a pot, boil water with salt. Add carrots then pre-cooked for 3 minutes.
2. Add broccoli and boil for another minute. Drain and wash on running water to stop the cooking process. Set aside.

Part 3
1. In a wok, heat oil then saute garlic, onion and ginger.
2. Add mushroom then stir fry until brown.
3. Add chicken then continue to stir fry until light brown.
4. Pour the hoisin mixture and chili flakes then adjust seasoning according taste.
5. Add carrot and broccoli then simmer until begins to thicken.
6. Transfer to serving bowl then serve immediately with steamed rice.

Spicy Beef Noodle Soup

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Filipino Style Recipe: Spicy Beef Noodle Soup is one of the popular noodle soup dish. The dish most sought after/during rainy weather because it’s hot and spicy soup and tender beef gives warmth and comfort.

Ingredients:
200 grams beef chuck, cut into 1/2 inch
110 grams rice noodles
1 liter beef stock
2 pieces Thai bird chili, seeded and chopped
1/2 teaspoon paprika powder
1/2 teaspoon cayenne powder
2 cloves garlic, minced
1 red onion, chopped
1 yellow onion, chopped
1 teaspoon minced ginger
1 small carrot, chopped
a bunch of baby bok choy, cleaned
small handful of fresh cilantro, chopped
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 cup annatto water
2 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a cooking pot, heat oil then saute garlic, onions and ginger.
2. Add beef, chili, paprika and cayenne then stir fry sauteing until begins to brown.
3. Pour beef stock then reduce heat, cover and simmer for 80-90 minutes or until the meat is very tender. Add water if needed.
4. Add carrots then simmer for 8 minutes or until crisp-tender.
5. In a small bowl, dissolved sugar in soy sauce and annatto water then stir into soup.
6. Add baby bok choy then adjust seasoning with salt and pepper according to taste.

Part 2
1. In a large bowl, arrange rice noodles then pour the soup with beef and vegetables.
2. Wait for 2 minutes or until noodles is soft. Top with cilantro then serve immediately.

Adobong Manok at Balunbalunan sa Gata

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Filipino Style Recipe: Adobong Manok at Balunbalunan sa Gata or Chicken and Giblets Adobo with Coconut Milk is another variety of popular Filipino adobo. This dish has a creamy and spicy flavor similar to Bicol Express.

Estimated time preparation and cooking: 40-50 minutes
Good for 3-4 persons

Ingredients:
200 grams balunbalunan (chicken giblets), cleaned
300 grams chicken, cut into serving pieces
6 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 cup soy sauce
3 tablespoons cup vinegar
peppercorns
3 pieces bay leaves
1 cup coconut milk
2 pieces green chili, chopped
3 pieces bird’s eye chili (labuyo), chopped
fish sauce and ground pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion and ginger
2. Add giblets and chicken then cover and simmer until tender. Add water if needed.
3. Add soy sauce, vinegar, peppercorns and bay leaves then simmer for 3 minutes.
4. Pour coconut milk and bring to boil. Keep stirring.
5. Add green and red chili. Adjust seasoning according to taste then simmer until thickens.
6. Transfer to serving plate then serve immediately together with steamed rice.

Sauteed Kangkong in Oyster Sauce

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Filipino Style Recipe: Sauteed kangkong in oyster sauce is a simple and affordable dish made of water spinach sauteed and cooked together with smoked fish and oyster sauce.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
2 bunch of Kangkong (water spinach), cut into 2inch
3 pieces fried/left-over tinapa (smoked fish), flakes and discard bones
5 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
1/2 teaspoon cornstarch, dissolved in 1/2 cup broth
1 teaspoon sesame oil
2 tablespoons vegetable oil
a dash of dried chili flakes
fish sauce and ground pepper to taste
sesame seeds, toasted (optional)

Procedures:
Part 1
1. In a bowl, combine oyster sauce, sesame oil, cornstarch and broth then mix until well blended.

Part 2
1. In a pan, heat oil then saute garlic and onion
2. Add tinapa flakes then continue sauteing for a minute.
3. Add kangkong stalks then stir cook for another minute.
4. Pour oyster sauce mixture and chili flakes then bring to boil. Adjust seasoning according to taste.
5. Add kangkong leaves then simmer for a minute.
6. Transfer to serving plate then sprinkle with toasted sesame seeds. Serve immediately.

Peanut Butter Cupcake

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Filipino Style Recipe: I am enjoying peanut butter a little too much lately. Whether to eat on its own, with bread, with banana, and it just goes on and on. This cupcake recipe is inspired by the creaminess of peanut butter.

Ingredients:
1/2 cup oil
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup peanut butter
2 eggs
2 teaspoon vanilla extract
1 cup and 2 tablespoon flour
1 teaspoon baking soda
1/2 tablespoon cornstarch
1/4 teaspoon salt
1/4 cup and 2 tablespoon buttermilk

Procedures:
Part 1
1. In a large mixing bowl, combine oil, sugar, and peanut butter then beat until creamy.
2. Add eggs and vanila and mix until well combined.
3. In a separate bowl, combine flour, baking soda, cornstarch and salt.
4. Alternately add the dry ingredients and buttermilk into the batter.

Part 2
1. Scoop batter into cupcake pan with cupcake liners until almost full (cupcake will rise a little)
2. Bake in preheated oven at 350 degrees Farenheit for 15 minutes or toothpick inserted comes out clean.
3. Remove from oven and let it cool for 2 minutes until transferring to a wire rach to cool completely. Top with your favorite frosting and enjoy

Chocolate Peanut Butter Bars

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Filipino Style Recipe: This recipe is very easy to prepare and does not cooking (other than melting the butter and chocolates). When you need something sweet and have limited time to prepare, this is one recipe to consider. If you love Reese’s, you will definitely love this.

Yields 24 bars

Ingredients:
1 cup ( 1 pack) butter, melted
2 cups graham cracker crumbs
1 1/2 cup confectioner’s sugar
1 1/2 cup peanut butter
For the frosting:
1 1/2 cup semi sweet chocolate chips
4 tablespoon peanut butter

Procedures:
Part 1
1. In a large bowl, combine the butter, graham cracker crumbs, confectioner’s sugar, and peanut butter. Mix until well blended.
2. Press the mixture at the bottom of 9×13 pan. Place in the refrigerator for at least 15 minutes.
Part 2
3. To prepare the frosting, put a metal bowl on top of boiling water. Put the chocolate chips and stir until melted.Remove from heat.
4. Add the peanut butter to the melted chocolate chips and mix until well blended.
5. Spread the chocolate mixture on top of the prepared crust. Refrigerate for at least 1 hours before serving.
6. Cut into 2 inch squares.

Gising Gising, Sigarilyas

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Filipino Style Recipe: Gising gising, sigarilyas is another variety of popular Bicolano dish. Gising gising has a spicy, salty and creamy taste similar to Bicol express. This dish is made up of chopped sigarilyas cooked in shrimp paste and coconut cream.

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

Ingredients:
500 grams sigarilyas, sliced into small pieces
300 grams chicken meat, cut into small pieces
2 tablespoons sauteed shrimp paste(bagoong alamang)
1 cup coconut cream(1st extract)
1 cup coconut milk(2nd extract)
5 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 pieces tomatoes, chopped
4-5 pieces red hot chillies(labuyo), sliced into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a sauce pan, heat oil then saute garlic, onion, ginger and tomatoes.
2. Add shrimp paste then continue sauteing for a minute or until it’s cooked.
3. Add chicken then stir cook until tender.
4. Pour coconut milk then bring to boil until reduced.
5. Pour coconut cream and chicken bouillon then bring to boil.
6. Add sigarilyas and chopped chili, cook for 3 minutes or until tender and crisp.
7. Adjust seasoning according to taste then cook for another minute or the sauce is reduced and thick
8. Transfer to serving plate then serve.

Higadillo

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Filipino Style Recipe: Higadillo is a common Filipino stew made from pork meat and liver cook and simmer in a thicken sauce together with desired vegetables and ingredients. This can be served as main dish together with steamed rice.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 40 minutes
Good for 3-4 persons

Ingredients:
500 grams pork, cut into strips
250 grams pork liver, cut similar to pork
2 potatoes, cut similar to pork
1 medium-sized carrots, cut similar to pork
1 cup lechon sauce
2 tablespoons soy sauce
2 tablespoons vinegar
1 cup water
3 cloves garlic, minced
1 onion, chopped
1/2 teaspoon ginger powder
salt and pepper to taste

Procedures:
Part 1
1. In a skillet, heat oil then fry potatoes and carrots until light brown. Remove and set aside.

Part 2
1. In a same skillet, reduce oil then saute garlic and onion.
2. Add pork then continue sauteing for 3 minutes.
3. Add pork liver and ginger powder then stir cook for another 3 minutes or until light brown.
4. Add soy sauce, lechon sauce and water then cover and simmer for 20 minutes or until meat is tender. Add more water if necessary.
5. Put back potatoes and carrots then add vinegar, bring to boil.
6. Adjust seasoning with salt and pepper according to taste then simmer until thickens.
7. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.

Note.
1. Alternative to lechon sauce, you may use live spread or breadcrumbs to thicken the sauce.