filipino style

Panna Cotta with Mango Jelly

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Filipino Style Recipe: Panna Cotta with Mango Jelly is a sweet and creamy Italian dessert. This dessert is very easy and does not require oven. Here’s my quick and easy recipe for Panna Cotta with Mango Jelly. Share and enjoy cooking!

Estimated time of preparation and cooking: 10-15 minutes(plus refrigerating time)

Ingredients:
Panna Cotta:
1 cup all-purpose cream
1 cup full cream milk
2 teaspoon unflavored gelatin
1 1/2 teaspoon white sugar

Mango Jelly:
1 large sweet ripe mango, peel and cut into cubes
1/2 cup white sugar
1 tablespoon unflavored gelatin
2 cups water

Procedures:
Part 1
1. In a bowl, combine all purpose cream, milk, sugar and gelatin. Mix for 5 minutes or until gelatin dissolves.
2. In a pan, simmer mixture over low heat for 15 minutes. Strain to discard any particles.
3. Pour panna cotta 1/3 of serving cup. Refrigerate until firm.

Part 2
1. In a bowl, dissolved gelatin in 1-1/2 cup water. Set aside for 10 minutes.
2. In a blender, combine mango, water and sugar. Blend until smooth. Strain to discard any fibers.
3. In a pan, combine mango mixture and dissolved gelatin then simmer over low heat for 5 minutes or until slightly thicken.
4. Pour mango-gelatin mixture over panna cotta. Refrigerate for at least 4 hours or until firm.
5. Serve from the serving cup or transfer into serving dish top with mango slices. Enjoy!

Chicken Pochero

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Filipino style recipe: chicken pochero is another chicken-tomato-based dish that commonly served by Filipinos. This is similar to pork pochero and beef pochero. Normally chicken cooked with tomato sauce together with cardava bananas(saba), potatoes, green beans, cabbage and bok choy.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 20-30 minutes
Good for 4-6 persons

Ingredients:
1 kilo chicken, cut into serving pieces
4 potatoes, cut into cubes
3 pieces banana(saba), sliced halves
200 grams tomato sauce
4 garlic gloves, chopped
1 small onion, quartered
1/2 teaspoon peppercorns
5 cups water
1 small bundle, green beans, trimmed
1 small chinese cabbage or bok choy(pechay), cut into serving pieces
1 tablespoon brown sugar
2 tablespoons vegetable oil
1 chicken cube(Bouillon cube)
fish sauce or salt to taste

Procedures:
Part 1
1. In a bowl, season chicken with salt and pepper.
2. In a pan, heat oil then stir fry potatoes and banana until golden brown. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onion.
2. Add chicken then stir fry chicken until color turns to golden brown.
3. Add tomato sauce, water, chicken cube and peppercorns. Cover and simmer for 10 minutes.
4. Add fried potatoes and bananas, and the other vegetables, cook for 3-5 minutes or until vegetables are cooked.
5. Season with sugar and salt according to taste.
6. Transfer to serving plate, serve with steamed rice.

Chicken Barbecue(Inihaw na Manok)

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Filipino Style Recipe: chicken barbecue or inihaw na manok is an easy and popular grilled chicken recipe. Normally the chicken marinade with seasonings then grilled in a hot charcoal until tender. This is almost similar to chicken inasal.

Estimated time of preparation: 5-10 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes each side of chicken
Good for 4-5 persons

Ingredients:
4-5 chicken legs with thigh attached

Marinade
2 tablespoons soy sauce
2 tablespoons calamansi or lime juice
6 gloves garlic, pounded
2 bay leaves(laurel)
1 tablespoons brown sugar
1 cup soda(7-up or sprite)
1 tablespoon salt
1 tablespoon ground pepper

Procedures:
Part 1
1. In a large bowl, combine soy sauce, calamansi juice, sugar, bay leaves, garlic, soda, salt and ground pepper.
2. Add chicken, cover and marinate chicken for at least 3 hours or overnight inside the fridge.

Part 2
1. Remove the chicken and then reserve the marinade.
1. Grill marinated chicken over hot charcoal for 15 to 20 minutes while basting each side with marinade mixture.
2. Transfer serving plate and serve with steamed rice and spicy vinegar.

Chicken Sisig

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Filipino Style Recipe: chicken sisig is another variety of Filipino sisig that usually served as finger food(pulutan). Normally the chicken fillet and liver comes fried then chopped into small pieces. Stir fry soy sauce, oyster sauce, salt and pepper. Stir fried until the sauce is absorb then add green chili and transfer to sizzling plate with egg and calamansi.

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

Ingredients:
1 kilo chicken fillet
300 grams chicken liver
3 gloves garlic, chopped
2 onions, chopped
4 pieces green chili(siling haba), chopped
1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
Salt and pepper to taste
calamansi
3 pieces red chili(siling labuyo), chopped(optional)
1/2 tablespoon mayonnaise(optional)
1 raw egg(optional)

Procedures:
Part 1
1. In a bowl, season chicken fillet and liver with salt and pepper.
2. In a pan, heat oil then fry fillet and liver until color turns to golden brown.
3. Let it cool then chopped into small pieces. Set aside.

Part 2
1. In a same pan, heat oil then saute garlic and onions.
2. Add chicken fillet and liver, crush the liver while cooking.
3. Add chopped chili, soy sauce, oyster sauce and ground pepper. Mix well.
4. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well.
5. Transfer to sizzling plate and add fresh egg on top then serve with calamansi. Done

Roast Pork(Lechon Baboy)

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Filipino Style Recipe: roast pork or lechon baboy is another easy pork dish but not so fast way of cooking. Normally the pork marinade with seasonings then roast in a oven or grilled in a hot charcoal until golden brown and tender.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 70 minutes
Good for 3-5 persons

Ingredients:
1 kilo pork loin
1 teaspoon flour(dissolved in 3/4 cup water)
2 tablespoon butter

Marinade:
1/4 cup lemon juice
1 tablespoon lemon zest
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon olive oil
2 tablespoons rosemary
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then rub and marinate pork for at least 30 minutes.
2. In a pan, melt butter and brown pork for 3 minutes.

Part 2
1. Preheat oven to 180 degrees Celsius then roast pork for 30 minutes or until pork is crisp and tender.
2. Basting it with marinade occasionally.
3. Let it cool then slice into serving pieces. Transfer to serving plate.

Part 3
1. In a sauce pan, combine the remaining marinade and juices from roasted pork. Bring to boil.
2. Pour dissolved flour and simmer until thicken.
3. Add butter and simmer until melted. Pour the sauce over sliced pork then serve hot.

Tortang Talong with Cheese

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Filipino Style Recipe: tortang talong with cheese or eggplant omelet with cheese is an easy healthy breakfast recipe. It is consists of broiled eggplants then peel off the skin. Stuffed with shanghai mix and dip in egg mixture before frying. Lastly, sprinkle with grated cheese melt before serving hot.

Estimated time of preparation and cooking: 30-40 minutes
Good for 4 servings

Ingredients:
4 medium-sized eggplants(talong)
2-3 cups shanghai mix
1 cup cheese melt, grated
3 eggs, beaten
1/2 cup All Purpose Flour
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Broil eggplants until skin are charred and blister.
2. Let it cool then peel off the skin and retain the crown and the stem.

Part 2
1. In a bowl, combine eggs, flour, salt and pepper. Mix well.
2. In a large plate, flatten the eggplant using fork.
3. Spread the shanghai mix on top then pour the egg mix.

Part 3
1. In a pan, heat oil and fry eggplant(dipped in egg mixture) until both sides are golden brown.
2. Drain on paper towels then top with cheese. Serve and enjoy.

Stir Fry Shrimp in Tomato Paste

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Filipino Style Recipe: Stir fry shrimp in tomato paste is another easy and quick shrimp dish. It usually consists of shrimp fried and cooked in tomato paste, soda and vinegar then season with salt and pepper.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-3 servings

Ingredients:
12 large shrimps, peeled and deveined
1/2 egg white
1 tablespoons cornstarch
3/4 tablespoon tomato paste
1/4 cup vinegar
1 1/2 cups soda(sprite or 7-up)
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, mix cornstarch, egg white and salt. Toss shrimp to coat evenly.
2. In a frying pan, heat oil and fry shrimp until color turns to golden brown. Drain and set aside.

Part 2
1. In a sauce pan, pour tomato paste, soda, vinegar, salt and pepper.
2. Bring to boil until slightly reduced and thicken. Stir constantly.
3. Add fried shrimp and toss to coat. Remove from heat.
4. Transfer to serving plate then serve hot.

Puto Bumbong

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Filipino Style Recipe: puto bumbong is another Filipino delicacy that is usually served during Christmas season. This dish is commonly sold along the streets during Simbang gabi. Puto bumbong is a purple colored glutinous rice cake steamed in a small bamboo tube then flavored with butter or margarine then served with freshly grated coconut and sugar(muscovado or panutsa).

Ingredients:
1 cup glutinous rice(malagkit)
1/2 cup purple-brown sticky rice(pirurutong)
salt
butter or margarine
freshly grated coconut
sugar(mascuvado or panutsa)
wilted banana leaves

Procedures:
1. Soak glutinous rice and purple-brown sticky rice in salted water overnight.
2. Drain and slowly grind using a grinder until grainy.
3. Wrap and squeeze the rice mixture in a cotton or muslin cloth. Then press it using heavy object to remove excess water.
4. In a large bowl, place the rice mixture and rub by hand until its texture becomes fine-grained.

Cooking Procedures:
1. Fill the bamboo tube with rice mixture and steam both side for 10 minutes or until color turns to dark purple.
2. Remove the bamboo tube from the steamer and shake out to remove the steamed rice mixture.
3. Transfer the steamed rice to banana leaves then spread with butter on top. Serve with freshly grated coconut and sugar.

Notes:
1. You may also used violet food coloring instead of pirurutong.

Tokneneng

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Filipino Style Recipe: Tokneneng is another popular Filipino meryenda(mid-afternoon snack) that is commonly sold along the streets. Tokneneng is a hard-boiled chicken eggs wrapped in orange batter then deep fried until golden brown. This is similar to kwek-kwek which is made up of quail eggs instead of chicken or duck eggs.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20 minutes

Ingredients:
12 pieces chicken eggs, hard-boiled
2 cups flour
1 tablespoon baking powder
3/4 cup water
salt and ground pepper to taste
1 teaspoon orange food coloring
cooking oil for frying

Procedures:
1. In a mixing bowl, combine flour,salt, pepper, water and food coloring. Mix until well blended.
2. Add baking powder, stir to smooth batter and set aside for 15 minutes.
3. Place the hard-boiled eggs in the mixing bowl and coat with batter.
4. Spoon out the eggs from the batter and deep fry in hot cooking oil for a minute or until the coating is crispy.
5. Drain and serve with spicy vinegar or sweet and sour sauce. Enjoy!

Notes:
1. You may also used anatto water instead of food coloring.
2. You may used duck eggs or quail eggs instead of chicken eggs.

Lechon Manok(Roast Chicken)

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Filipino Style Recipe: lechon manok or roasted chicken is another easy chicken dish but not so fast way of cooking. Normally the chicken marinade with seasonings then stuffed with lemongrass. roast in a oven or grilled in a hot charcoal until golden brown and tender.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 60 minutes
Good for 4-5 persons

Ingredients:
1 whole chicken
2 tablespoons soy sauce
1 teaspoon garlic powder
1/4 cup lime or calamansi juice
1 teaspoon salt
2 tablespoons ground pepper
5 stalks lemongrass(tanglad), crushed

Procedures:
1. In a big bowl, marinate chicken in soy sauce, garlic powder and lime juice for at least 4 hours or overnight.
2. Rub chicken including the cavity with salt and pepper then stuff with lemongrass.
3. Preheat oven to 400 degrees Fahrenheit then roast chicken for an hour or grill over hot charcoal until golden brown
while basting skin with butter occasionally.