filipino style

No-Bake Beef Lasagna

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Filipino Style Recipe: Lasagna is one of the popular Italian dish but the word Lasagna is a Greek word which refer to cooking pot rather than the pasta dish. This dish is made with a layer of wide-flat pasta shape, meat sauce and creamy white sauce and normally cooked through baking. But in this recipe, we will cooked lasagna quick, easy and no baking is required.

Estimated time of preparation and cooking: 25-30 minutes

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
1 big can four cheese pasta sauce(del monte) or spaghetti sauce
1 tablespoon brown sugar
3 tablespoons olive oil
salt and pepper to taste
1 cup fresh basil, chopped(optional)

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

Toppings:
grated cheddar cheese
dried basil

Procedures:
Part 1
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 four cheese pasta sauce, basil and brown sugar. Cook for 10 minutes.
4. Adjust seasoning according to taste. Remove from heat. Set aside.

White Sauce:
1. In a separate pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated mozzarella 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 white sauce.
3. Repeat alternate layering up to 4 layers is formed.
4. top with grated cheddar cheese and dried basil.
5. Let it cool for about 5 minutes before serving.

Tuna and Mushroom Pasta

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Filipino Style Recipe: tuna and mushroom pasta is another easy yet delicious pasta dish. It is usually consist of pasta and a creamy white sauce with tuna and mushroom.

Estimated time of preparation and cooking: 15-30 minutes.
Good for 4-6 person.

Ingredients:
500 grams Fettucine noodles(or any desired pasta)
1 big can spicy tuna flakes in oil, drained
2 cups sliced button mushroom
1 big can evaporated milk
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 gloves garlic, minced
1 onion, chopped
1/2 cup chicken stock or water
2 cups Parmesan cheese, grated
1 teaspoon dried basil leaves(optional)
2 tablespoons olive oil or butter
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add bell peppers, mushrooms and tuna.
3. Pour chicken stock and bring to boil.
4. Add evaporated milk, cheese and basil.
5. Season with salt and pepper. Mix well.
6. Prepare pasta on pasta tray, top with the sauce, grated cheese and dried basil. Serve hot!

Porkchop Aloha

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Filipino Style Recipe: porkchop aloha is another quick and easy sweet pork dish. This dish is consists of fried porkchops and pineapple slices cooked in a blend of pineapple juice, soy sauce, honey and brown sugar.

Estimated time of preparation and cooking: 30-40 minutes
Good for 10 servings

Ingredients:
10 pieces porkchops
1 big can pineapple slices/chunks/tidbits, reserve the juice
1 white onion, diced
1 green bell pepper, diced
1/2 cup sweet soy sauce
2 tablespoons butter
salt and pepper to taste

1/2 cup honey(optional)
2 tablespoons brown sugar(optional)

Procedures:
Part 1
1. In a bowl, season porkchops with salt and pepper.
2. In a non-stick pan, melt butter then fry porkchops for 5 minutes each side or until tender. Set aside.

Part 2
1. In a same pan, saute onion and bell pepper.
2. Pour pineapple juice, soy sauce, honey and brown sugar then bring to boil.
3. Add porkchops and pineapple slices. Cover and simmer for 2 minutes in low heat.
4. Adjust seasoning according to taste. Transfer to serving plate then serve.

Notes:
1. You may also used barbecue sauce.

Binagoongang Manok

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Filipino Style Recipe: binagoongang manok or chicken sauteed in shrimp paste is similar to binagoongang baboy. Normally the chicken sauteed until light brown then cooked in shrimp paste and chili. This is usually serve together with fried eggplants. Some adds coconut milk for more flavor and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-25 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
5 pieces calamansi, juice
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon ground pepper
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil

3 pieces green chili(siling haba)(optional)
1 teaspoon dried rosemary(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in calamansi juice and dried rosemary for 15 minutes.

Part 2
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 3
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add chicken and continue sauteing until color turns to light brown.
3. Pour water and shrimp paste then simmer for 10 minutes or until tender. Add more water if necessary.
4. Add brown sugar, green chili and red chili then continue cooking for another 3-5 minutes in low fire.
5. Add fried eggplant then transfer to serving plate. Serve with steamed rice.

Notes:
1. You may also add coconut milk if you want a creamy taste for binagoongang manok.

Tupig

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Filipino Style Recipe: Tupig is another popular Filipino delicacy and pasalubong from northern part of Luzon specially in Ilocos and Pangasinan Region. This tupig was from Pangasinan, because we went there to visit my grandparents. Although this was a little bit smaller compare to another Region, tupig from Pangasinan had a lot of coconut strips and slightly sweeter. Tupig is almost similar to suman, only that is made from rice flour and coconut strips then grilled in hot charcoal.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes

Ingredients:
2 cups rice flour(malagkit)
1 cup young coconut strips
3/4 cup coconut milk
1/2 cup brown sugar
wilted banana leaves for wrapping, about 3 inch width

Procedures:
1. In a mixing bowl, combine rice flour, coconut strips, coconut milk, and brown sugar. Mix well until dough like.
2. In a banana leaf, put a tablespoon of mixture then spread evenly and wrap.
3. Grill over hot charcoal for 15-20 minutes or until done. Turn frequently.

Banana Flan

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Filipino Style Recipe: Banana Flan is made with condensed milk, egg yolks and mashed or sliced bananas as main ingredients. This dessert is usually steamed or rarely baked. This is similar to leche flan.

Estimated time of preparation and cooking: 60 minutes.
Good for 6- 8 llanera aluminum molds.

Ingredients:
3 pieces very ripe bananas(lakatan), thinly sliced diagonally
10 egg yolks(pula ng itlog)
1 can(390 grams) evaporated milk
1 can(390 grams) condensed milk
1 teaspoon of vanilla extract
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 and water over low heat until color turns to pale brown.(do not stir just swirl the pan gently)
2. Pour the syrup in the aluminum molds, spread the caramel on the bottom of the molds.

Part 2
1. In a mixing bowl, combine egg yolks, condensed milk, evaporated milk and vanilla. Mix gently but not foamy. Remove any solids by using a strainer.
2. Pour the mixture on top of the caramel on the aluminum molds. Pour 1/2 inch thick of flan mixture then let it cool until half set.
3. Arrange slices of bananas on top then pour the remaining mixture to about 1 – 1 1/4 inch thick.
4. Cover molds with an aluminum foil, so that the moisture from the steam won’t come in the molds as it will become watery.
5. Steam for about 40-45 minutes.
6. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.

Notes:
1. You may also blend or mashed the bananas.

KBL(Kadyos, Baboy, Langka)

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Filipino Style Recipe: KBL or Kadyos, Baboy at Langka is another simple and easy Filipino soup dish specially in Iloilo. This is similar to sinigang that has a sour broth. This dish is made out of kadyos(pigeon peas), baboy(pork leg), langka(jackfruit) and Batwan fruit which gives a sour taste.

Estimated time of preparation: 15-20 minutes(plus soaking time)
Estimated time of cooking: 60-70 minutes
Good for 4-5 servings

Ingredients:
1.5 kilo pork leg, sliced
1 1/2 cup pigeon peas(kadyos)
2 cups cubed unripe jackfruit(langka), cut into larges cubes
5 pieces batwan(or 1 pack sinigang mix)
2 stalks lemongrass(tanglad)
1 onion, chopped
fish sauce or salt and pepper to taste
2 liters water(1 litre per batch)
3 pieces green chili(siling haba)
1/2 head cabbage, sliced

Procedures:
Part 1
1. In a pot, pour plenty of water and then soak the Kadyos for at least 8 hours or over night.
2. Bring to boil for 10 minutes. Drain and rinse.

Part 2
1. In a pot, Boil water with salt. Add pork and simmer for 5 minutes, drain and rinse.
2. Pour water in the same pot, arrange pork and add onion, lemongrass and beef cube. Simmer for 15 minutes.
3. Add Kadyos and simmer for another 45 minutes or until pork and Kadyos is tender. Remove scum, add water if necessary.
4. Add Langka, sampaloc mix, salt and pepper. Simmer for 15 minutes or until langka is cooked.
5. Add cabbage, adjust seasoning according to taste. Cover and remove from heat. Serve hot!

Notes:
1. You may used tamarind fruits(sampaloc) instead of batwan or sampaloc mix.
2. You may also used sweet potato tops(talbos ng kamote) instead of cabbage.

Marinated Chicken Pesto

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Filipino Style Recipe: marinated chicken pesto is another healthy chicken dish. First, we blend basil, pine nuts and olive oil to make a pesto. We marinate the chicken and then baked until tender. Lastly, sprinkle with mozzarella cheese and then serve hot.

Estimated time of preparation: 20 minutes(plus marinating time)
Estimated time of cooking: 25-30 minutes
Good for 3-4 servings

Ingredients:
4 pieces chicken fillet, skinless
100 grams fresh basil
50 grams toasted pine nuts or peanuts
salt and pepper to taste
1 cup olive oil
1/2 cup mozzarella cheese, grated
100 grams malunggay leaves(optional)

Procedures:
Part 1
1. In a blender, place basil, malunggay leaves, toasted pine nut and olive oil. Blend until well combined and smooth.
2. Season chicken fillet with salt and pepper then marinate with blended mixture.
3. Refrigerate at least 1 hour or overnight.

Part 2
1. Preheat oven to 375 degrees Fahrenheit.
3. In a baking pan, place the mixture and marinated chicken. Cover with aluminum foil.
4. Bake for 25-30 minutes or until chicken is done.
5. Remove foil and sprinkle with mozzarella cheese on top.
6. Bake for another 5 minutes or until cheese turns to lightly browned.
7. Serve hot!

Notes:
1. You may also broiled chicken instead of baking.

Seaweeds Salad(Lato)

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Filipino Style Recipe: Seaweeds salad(lato) or kinilaw na lato is another Filipino delicacy. Lato AKA(also known as) ar-arosip is a type of seaweed that has a translucently green tiny wilted bulb like grapes. Normally, lato mixed with chopped onions and tomatoes then season with spicy vinegar, salt and pepper. This is commonly served during breakfast together with fried fish.

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

Ingredients:
2 cups fresh lato
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 lato thoroughly then drain. Refrigerate for 15 minutes.
2. In a bowl, combine lato, onions and tomatoes.
3. In a small bowl, combine spicy vinegar, salt, pepper and sugar. Serve as dipping sauce or combine in lato salad.
4. Serve immediately top with sliced salted eggs or grated green mangoes.

Pichi Pichi

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Filipino Style Recipe: Pichi-Pichi is another popular and easy Filipino delicacy specially in Quezon province. In traditional way we used to boil and grate the cassava(kamoteng kahoy). To make things easier, we will used cassava flour instead. This delicacy is made with combined grated cassava, water and sugar. Steamed and rolled in grated coconut.

Estimated time of preparation and cooking: 60-70 minutes

Ingredients:
2 cups grated cassava or cassava flour
1 cup white sugar
1/2 teaspoon lye water
2 cups pandan water(combine 2 cups water and 1/2 teaspoon pandan extract)
1 cup grated coconut or grated cheddar cheese

Procedures:
1. In a bowl, combine all the ingredients except grated coconut. Mix until well combined.
2. Pour the mixture into individual cup molds.
3. In a steamer, steam the mixture for 40-45 minutes or until golden and translucent.
4. Remove from steamer and let it cool.
5. Remove from the cup and roll each pieces into grated coconut for nice coating. Done!

Notes:
1. Another traditional way is to boiled pandan leaves to produced pandan water.