filipino style

Homemade Burger Patties

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Filipino Style Recipe: burger patty is consist of ground meat usually beef or pork mixed with eggs, minced onions, breadcrumbs, Worcestershire sauce, salt and pepper. Flattened the mixture into a disc-like shape then fried or grilled until tender.

Estimated time of preparation and cooking: 30-40 minutes(plus refrigerating time)

Ingredients:
500 grams ground beef
1 egg
2 tablespoons water
1/4 cup bread crumbs
4 cloves garlic, minced
1 small onion, grated
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Procedures:
Part 1
1. In a bowl, combine ground beef, egg, garlic, onion, breadcrumbs, Worcestershire, water, salt and pepper. Mix thoroughly.
2. Divide the mixture into serving pieces. Roll the mixture into balls and flatten into 1/2 inch on an even surface.
3. In a tray with grease-proof paper, arrange patties then cover with plastic. Place in the fridge for at least 30 minutes.

Part 2
3. Fry or grill patties for 3-4 minutes each side or until color turn to brown.
4. Serve with mushroom gravy or with buns together with sliced tomato, lettuce, cucumber and onion rings.

Adobong Isaw(Bituka)

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Filipino Style Recipe: adobong isaw(bituka) or pork intestine adobo is another spicy and sour exotic appetizer that usually served as finger food(pulutan). Normally the pork intestine comes boiled then cut into small pieces. Cooked in soy sauce, vinegar, peppercorn, salt and sugar.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 20-30 minutes

Ingredients:
1 kilo pork small intestine
1/2 cup soy sauce
1/4 cup vinegar
3 cloves garlic, minced
2 thumb-sized ginger, crushed
1 teaspoon whole peppercorn
1/2 cups water
2 pieces dried bay leaves
3 tablespoons cooking oil
salt and sugar to taste
1/2 teaspoon dried chili flakes(optional)
3 pieces chili peppers(labuyo)(optional)

Procedures:
Part 1
1. In pot, boil water then add ginger, salt and peppercorn.
2. Add small intestines and simmer for 30 minutes or until tender.
3. Drain and let it cool. Cut into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and saute garlic.
2. Add sliced intestines and continue sauteing until golden brown.
3. Add soy sauce, vinegar, peppercorn, bay leaves, chili, chili flakes, and water. Bring to boil.
4. Season with salt and sugar. Simmer until most the liquid evaporates and oily sauce.
5. Transfer to serving plate. Done!

Grilled Lemon Pepper Fish Fillet

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Filipino Style Recipe: grilled lemon pepper fish fillet is a low-carbohydrate dish. It is usually consists of fish fillet season in butter, lemon juice and grind pepper. Top with slices of lemon and wrap with aluminum foil. Grilled in hot charcoal until tender.

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

Ingredients:
4 fish fillet(tilapia, salmon)
3 tablespoons lemon juice
3 tablespoons melted butter or olive oil
slices of lemon
grind pepper

Procedures:
1. Place fish fillet in a good size sheet of aluminum foil.
2. Brush both sides of fillet with melted butter.
3. Season with pepper and lemon juice.
4. Top with slices of lemon, wrap the fish tightly.
5. Grill for about 15-20 minutes on both sides or until tender.
6. Serve with steamed beans.

Note:
1. You may also season the fish with salt.

Relyenong Alimasag

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Filipino Style Recipe: relyenong alimasag or stuffed crabs is delicious but hard to prepare dish. Usually the crab meat sauteed then mixed with eggs, breadcrumbs and vegetables. Then stuffed to the empty shells and then deep fried.

Estimated time of preparation: 15 minutes(plus boiling time)
Estimated time of cooking: 20 minutes

Ingredients:
12 blue crabs(alimasag)
1 onion, minced
4 cloves garlic, minced
1 tomato, diced
2 eggs, beaten
1/2 cup breadcrumbs
salt and pepper to taste
2 tablespoons vegetable oil
1 cup cooking oil for frying

1 potato, diced(optional)
1 carrot, diced(optional)
1-2 pieces red hot chili(labuyo), minced(optional)
1 tablespoon soy sauce(optional)
1 stalk parsley(wansoy), chopped(optional)

Procedures:
Part 1
1. In a pot, boil crabs in salted water for 15 minutes.
2. Drain and let it cool. Scoop out all crab meat and reserve the empty shells. Set aside.

Part 2
1. In a pan, heat oil and saute garlic, onion and tomatoes until mushy.
2. Add potatoes and carrots, cooked for 3-5 minutes.
3. Add crab meat, chili, parsley, soy sauce, salt and pepper. Mix and cooked 2 minutes.
4. Remove from heat then transfer to large bowl.
5. Add eggs and breadcrumbs. Mix well.
6. Stuff the empty shells with mixture.

Part 3
1. In a pan, heat oil and deep fry the stuffed crabs for 2 minutes each side. Shells should bottom up first.
2. Drain on paper towel, serve with steamed rice and dipping sauce.

Banana Bread

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Filipino Style Recipe: banana bread is a sweet bread that is made up of flour, baking soda, eggs, butter and mashed ripe bananas as main ingredients then baked until golden brown.

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 50-70 minutes
Good for 2 loaf breads

Ingredients:
Banana Mixture
7 large ripe bananas(latundan or lakatan), mashed well
4 eggs, beaten
1 1/2 teaspoons vanilla extract
1/2 cup butter, melted

Flour Mixture
3 cups flour
2 teaspoons baking soda
2 cups sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon(optional)
1/2 cup raisins, nuts or chocolate chips(optional)

Procedures:
Part 1
1. In a bowl, combine flour mixture until well blended. Set aside.
2. In a separate bowl, combine banana mixture until well blended.
3. Combine both mixtures until well blended.

Part 2
1. In a greased loaf pan, pour mixture then bake over 350 degrees Fahrenheit for about 50-70 minutes or until golden brown.(Banana bread is done when a toothpick inserted in the center comes out clean.)
2. Remove from the oven and let it cool before slicing. Enjoy!

(Thank you to Eloisa Sapallo Fiesta for sharing)

Milk Tea

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Filipino Style Recipe: milk tea is a sweet and creamy refreshing beverage. This milk tea combines milk, brewed tea, sugar syrup and tapioca pearls to create a sweet drink.

Estimated time of preparation and cooking: 10-12 minutes
Good for 3-5 servings

Ingredients:
3/4 cup brewed tea(preferably black tea)
1 cup ice cubes
2 tablespoons sugar syrup(see recipe below)
1/2 cup soy milk or evaporated milk
1/4 cup black tapioca pearls(optional)

Procedures:
Part 1
1. In a blender or cocktail shaker, combine tea, milk, syrup and ice. Blend or shake until frothy.

Part 2.
1. In a glass, place tapioca pearls and milk-tea mixture. Serve cold!

Sugar Syrup:
Ingredients:
2 cup dark brown sugar
2 cups water

Procedures:
1. In a saucepan, combine ingredients then simmer over medium heat until dissolved. Stir.
2. Let it cool. Set aside.

Puto Bread

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A Philippine favorite. Sprinkle with grated cheese on top, and enjoy hot or cold.

Note:
This recipe involves baking the little cakes with the muffin tin standing in a tray of hot water – so not suitable to try with kids.

Ingredients:
340g plain flour
250g white sugar
2 tablespoons baking powder
125ml evaporated milk
250ml water
2 eggs
250g margarine or butter, softened

Procedures:
1. Preheat oven to 190 degrees C.
2. Mix together the flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.
3. Pour the mixture into muffin tins lined with baking cups. Find a baking tray that your muffin tins will comfortably fit in. Pull the oven rack out a little – approx 1/4 out of the oven – and place the baking tray (with the muffin tin inside it) on the rack. Very carefully pour about 1L of hot tap water into the baking tray. Then very slowly and carefully slide the rack completely into the oven.
4. Bake in preheated oven for about 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Be very careful not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.

(Thank you to Mercy Grace Nadayag for sharing)

Sizzling Gambas

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Filipino Style Recipe: Sizzling Gambas is a spicy sizzling shrimp that usually served as appertizer(pulutan). Normally the shrimp marinate in lemon juice then sauteed and cooked in a tomato sauce, hot sauce together with bell pepper and chili.

Estimated time of preparation: 15 minutes(plus marinating time)
Estimated time of cooking: 10-12 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo shrimp, peeled and deveined
4 gloves garlic, minced
1 onion, diced
1 cup red bell pepper, diced
250 grams tomato sauce
1 tablespoon hot sauce
1/2 cup green chili, sliced diagonally
1 tablespoon bread crumbs
3 tablespoons olive oil

1/4 cup mushrooms(optional)
1 carrot, diced(optional)
1/2 cup green peas(optional)
4-6 pieces hard-boiled quail eggs(optional)
1/4 cup lemon juice(optional)

Procedures:
Part 1
1. In a bowl, marinate shrimp in lemon juice for 30 minutes.

Part 2
1. In a pan, heat olive oil and saute garlic and onion.
2. Add carrots, mushrooms, green peas, green chili and bell pepper.
3. Add tomato sauce, hot sauce and bread crumbs then simmer for 5 minutes or until thicken.
4. Add shrimp and quail eggs then season with salt and pepper. Cook for 2 minutes or until tender.
5. Transfer to hot sizzling plate then serve immediately.

Pork Adobo with Coconut Milk

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Filipino Style Recipe: Pork adobo with coconut milk(adobong baboy sa gata) is another variety of Filipino adobo. This dish is special because we include coconut milk to provide creamy and flavorful taste. Normally the pork belly marinated then sauteed and cooked in a blend of soy sauce, vinegar, salt, pepper and coconut milk.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 30-40 minutes

Good for 4-5 persons

Ingredients:
1 kilo pork belly/liempo, cut into serving pieces
1/2 cup coconut milk
6 cloves garlic, minces
1 teaspoon peppercorns
3 pieces bay leaves
2 tablespoons vegetable oil
3 pieces red chili(labuyo),(optional)
salt and pepper to taste

Marinade:
1/2 cup soy sauce
1/2 cup vinegar
2 tablespoons brown sugar
1 teaspoon ground pepper

Procedures:
Part 1
1. In a bowl, combine pork, vinegar, soy sauce, brown sugar and ground pepper then marinate for an hour.

Part 2
1. In a saucepan, heat oil and saute garlic, peppercorn and bay leaf.
2. Add pork and cook until brown.
3. Add marinade, coconut milk and red chili.
4. Cook in a low heat for 20 minutes or until pork is tender. Add water if needed.
5. Adjust seasoning according to taste then simmer until the sauce thicken and start rendered oil.
6. Remove from heat then transfer to serving plate. Serve with steamed rice.

Sinigang sa Miso(Salmon)

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Filipino Style Recipe: sinigang sa miso(salmon) or salmon in miso-tamarind soup is another simple and easy Filipino dish. This is similar to sinigang sa miso(maya-maya) that has a sour broth. Normally the salmon cooked and simmered in a combination of rice washing, onions, tomatoes, vegetables, tamarind and miso paste which gives a sour taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 5-6 persons

Ingredients:
1 kilo salmon, sliced with belly portion
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
1 tablespoon vegetable oil
5 tablespoons lemon or calamansi juice
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
2 small white radish(labanos), peeled and sliced(optional)
3 green chili(siling haba)(optional)

Procedures:
Part 1(Optional)
1. Marinate salmon in lemon juice, salt and pepper for 15 minutes.
2. In a frying pan, heat oil then fry fish 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 salmon then cover and simmer for 10 minutes.
5. Adjust seasoning then add vegetables and simmer for 3-5 minutes.
6. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Notes:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.
2. You may add more vegetables in the sinigang like string beans.