filipino style

Pork Katsudon

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Filipino Style Recipe: pork katsudon is another popular Japanese dish made of deep fried pork cutlet(pork tonkatsu), egg and katsudon sauce. Katsudon is a combination of Japanese word “tonkatsu” which means pork cutlet and “donburi” means rice bowl. This is one of the best seller dish in every Japanese restaurant.

Estimated time of preparation: 3 minutes
Estimated time of cooking: 5 minutes(plus tonkatsu cooking)
Good for 1 serving

Ingredients:
1 pork tonkatsu(recipe)
1/2 cup water
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 white onion, sliced
1 egg, beaten
1 cup steamed rice

Procedures:
1. In a sauce pan, combine onion, soy sauce, brown sugar and water then bring to boil.
2. Add pork tonkatsu then pour over the beaten egg. Cover and simmer until the sauce absorb and the egg is cook.
3. In a serving bowl, put hot steamed rice then place over the pork tonkatsu and egg. Spinkle with spring onion then serve immediately.

Jelly Seaweed Salad

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Filipino Style Recipe: Jelly seaweed salad or kinilaw na potpotlo is another Filipino delicacy in Northern region. Jelly seaweed AKA(also known as) pokpoklo is another type of seaweed that normally eaten raw and toss with onions and tomatoes. In my experience, we eat this jelly seaweed salad as side dish together with fried fish and garlic rice.

Estimated time of preparation: 5-8 minutes(plus refrigerating time)

Ingredients:
2 cups fresh jelly seaweed
1/4 cup onions, chopped
1/4 cup tomatoes, chopped
2 tablespoons spicy vinegar or calamansi juice
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon sugar(optional)

Procedures:
1. Wash seaweed thoroughly then drain. Refrigerate for 15 minutes.
2. In a bowl, combine seaweed, onions and tomatoes.
3. In a small bowl, combine spicy vinegar, salt, pepper and sugar. Serve as dipping sauce or combine in seaweed salad.
4. Serve immediately top with sliced salted eggs, fried fish and garlic rice.

Egg White Leche Flan

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Filipino Style Recipe: how to make egg white leche flan dessert? Egg white leche flan is similar to usual leche flan but instead of egg yolk we will use egg white. First we have to dissolve and caramelize the brown sugar in a molds then pour the white egg mixture then cook in a steamer until firm.

Estimated time of preparation and cooking: 60 minutes. Good for 4- 5 llanera aluminum molds.

Ingredients:
10 egg whites(puti ng itlog)
1 can(390 grams) evaporated milk
1 can(390 grams) fat free condensed milk
2 teaspoons calamansi juice
1 teaspoon vanilla extract(optional)
1 cup brown sugar
3/4 cup water

Utensils:
4-5 Llanera aluminum molds
Steamer
Strainer
Whisk

Procedures:
Part 1
1. In a sauce pan, dissolve brown sugar with water over low heat until golden brown. Swirl gently.
2. Pour the syrup in the aluminum molds then spread evenly.

Part 2
1. In a mixing bowl, combine the other ingredients then whisk well.
2. Strain and pour the mixture on top of the syrup for about 1 to 1 1/4 inch thick.
3. Cover with aluminum foil then steam in medium heat for about 40-45 minutes.
4. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.

Tips:
1. To remove the leche flan from mold, run a thin knife around the edges of the mold to loosen the leche flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.
2. Leche flan is cooked by inserting a knife in the center comes out clean.

Atchara

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Filipino Style Recipe: atchara, achara or atsara is a popular Filipino side dish made of grated green papaya. This is usually serve as side dish together with grilled or fried food such as fish, pork or beef. The grated papaya is squeeze out then combine with carrots, bell pepper, onion and raisins. The vegetables store and refrigerate in a sealed bottle with salt, sugar and vinegar for at least a week to maintain its sweet and sour taste.

Ingredients:
2 pieces medium-size green papaya(unripe), peeled and grated
1/2 cup salt
1 piece carrots, julienne
1 piece red bell pepper, julienne
1 large white onion, sliced
1 piece thumb-size ginger, julienne
1/2 cup raisins
1 tablespoon peppercorn

Atchara Syrup:
4 cups white vinegar
3 cups sugar
1 teaspoon Salt

Procedures:
Part 1
1. In a bowl, combine shredded papaya and salt then mix well. Set aside for at least an hour.
2. Pour 1 cup water and place in clean cloth then squeeze out all the juices. Set aside.

Part 2
1. In a saucepan, combine vinegar, sugar and salt then bring to boil. Remove from heat and set aside.

Part 3
1. In a large bowl, combine the papaya and the rest of the ingredients then mix well.
2. In a large bottle, place the combined vegetables then pour over the vinegar mixture.
3. Seal tight the bottle then refrigerate for at least 7 days before serving. Enjoy:)

Grilled Pork Liver

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Filipino Style Recipe: grilled pork liver or inihaw na atay ng baboy is another simple yet popular finger-food(pulutan). This is usually made of marinated pork liver(atay) then grill for a few minutes. Serve with soy sauce, calamansi juice and red chili. Pork liver is a good source of protein and iron to helps the body generates healthy red blood cells.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 5-10 minutes

Ingredients:
500 grams pork liver(atay), 1 inch thick
1 tablespoon ketchup
1 teaspoon cooking oil

Marinade:
1/4 cup soy sauce
3 cloves garlic, crushed
1/8 cup calamansi or lime juice
1/4 teaspoon grind black pepper
dash of salt
1 tablespoon brown sugar

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then marinate pork liver for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork liver and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork liver over hot charcoal for 2 minutes each side or until tender while basting with marinade mixture.
4. Slice into serving pieces then serve with spicy tuyo-mansi.

Arroz Ala Cubana

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Filipino Style Recipe: Arroz ala Cubana is an Spanish dish originate from Peru that has become popular in Filipino cuisine. This dish is similar to ground pork adobo which is simple and easy to prepare. It is made of ground meat cooked in soy sauce, sweet peas, raisins and carrots then season with salt and pepper. The dish is serve with steamed rice, fried cardava banana and sunny-side up egg.

Estimated time of preparation: 10 minutes.
Estimated time of cooking: 40-50 minutes.
Good for 3-4 persons.

Ingredients:
200 grams ground pork
200 grams ground beef
3 cloves garlic, minced
1 onion, minced
2 tablespoons soy sauce
1/4 cup sweet peas, drained
1/4 cup raisins
1 small carrots, diced
1 medium-sized potato, diced(optional)
4 pieces ripe cardava bananas, halves
4 raw eggs
1/4 cup vegetable oil
sugar, salt and ground pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then fry banana until light brown. Drain and set aside.
2. In a same pan, fry sunny-side up egg until set. Drain and set aside.

Part 2
1. In a same pan, saute garlic, onion then add ground meat and cook until light brown.
2. Add soy sauce, ground pepper and chili flakes then cook for 10 minutes. Add a little water if necessary.
3. Add other ingredients then simmer for another 3 minutes.
4. Adjust seasoning with sugar and salt according to taste then cook until nearly dry.
5. Transfer to serving plate then serve with steamed rice, fried banana and egg.

Tikoy or Nian Gao

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Filipino Style Recipe: Tikoy or Nian Gao is a traditional Chinese rice cake popular during New Year. Tikoy is made of glutinous rice flour and sugar dissolved in boiling water then steam until set. This dish has a sticky texture dip in beaten egg then fry until light brown.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 60 minutes(plus frying time)

Ingredients:
4 cups glutinous rice flour
1 1/2 cups brown sugar
1 cup boiling water
olive or vegetable oil for greasing
1 teaspoon vanilla extract(optional)

Cooking:
1 egg, beaten
3 tablespoons vegetable oil
paper towels

Procedures:
Part 1
1. In a bowl, dissolve sugar in boiling water then add vanilla extract and flour. Mix until well blended.
2. In a round pan, grease with oil then pour mixture and spread evenly.
3. Steam for about an hour or until the edges separate from the pan.
4. Let it cool and remove from the pan before slicing.

Part 2
1. In a bowl, beat egg then dip tikoy slices.
2. In a frying pan, heat oil then fry until light brown then drain on paper towels. Serve.

Tips:
1. You may also add sesame seeds on top of flour mixture before steaming.
2. Tikoy can be also cook in a microwave oven or re-steam.

Vegetable Chowder Soup

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Filipino Style Recipe: vegetable chowder soup is a creamy and healthy vegetable dish that is made up of chopped vegetables like broccoli, potatoes and carrots cooked in a blend of flour, milk and cheese.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 60-70 minutes
Good for 8-10 servings

Ingredients:
4 cups broccoli florets, chopped
2 medium potatoes, minced
2 medium carrots, minced
1-1/2 cups water
1 large onion, minced
4 cups evaporated milk
1/3 cup all-purpose flour
1 cup cheddar cheese, cubed
1 tablespoon olive oil
salt and pepper to taste

1 chicken bouillon cube(optional)
2 stalks celery, chopped(optional)
1 cup corn kernels(optional)
2 cups chicken fillet, cooked and shredded(optional)

Procedures:
Part 1
1. In a bowl, combine flour and 1 cup milk, mix until smooth. Set aside.

Part 2
1. In a saucepan, heat oil then saute onion.
2. Add celery, carrots and potatoes then continue sauteing for 5 minutes. Add a little water if needed.
3. Pour flour mixture, milk, chicken bouillon, salt and pepper.
4. Add the other ingredients then simmer for an hour or until sauce thicken. Keep stirring.
5. Remove from heat and add cheese just until melted. Serve.

Stir Fried Shrimps with Asparagus and Baby Corn

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Filipino Style Recipe: stir fried shrimps with asparagus and baby corn is another simple yet healthy dish. Normally the shrimps stir fry with asparagus, baby corns then season with oyster sauce then garnish with parsley.

Estimated time preparation and cooking: 15 minutes
Good for 2-3 persons

Ingredients:
300 grams asparagus, cut into 1 inch
100 grams baby corn, sliced diagonally in half
400 grams shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons oyster sauce
2 teaspoons vinegar
1 teaspoons sugar
salt and pepper to taste
1 red bell pepper, sliced(optional)
1/8 cup parsley, chopped(optional)

Procedures:
1. In a pan, heat olive oil then saute garlic.
2. Add shrimp, salt and pepper. Stir for another minute.
3. Add asparagus, baby corn and bell pepper then stir for a few seconds.
3. Add the remaining ingredients then stir for 2-3 minutes until tender and crisp.
4. Transfer to serving plate then garnish with chopped parsley. Serve immediately.

Grilled Pork Belly

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Filipino Style Recipe: grilled pork belly or inihaw na liempo is another simple and popular mouth-watering grilled dish. This is usually made of pork belly(liempo) marinated then grilled until done. Serve with soy sauce, calamansi juice and red chili then usually served as finger food or pulutan.

Estimated time of preparation: 5-10 minutes(plus marinating time)
Estimated time of cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
1 kilo pork belly(liempo), 1 inch thick
1/4 cup ketchup
1 tablespoon cooking oil

Marinade:
1/2 cup soy sauce
6 cloves garlic, crushed
1/4 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
3 tablespoons brown sugar

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork belly and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
4. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.