filipino style

Baked Buttered Tahong

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Filipino Style Recipe: baked buttered tahong or halaan is another easy and simple seafood appetizer dish. Normally the tahong comes stir fried or boiled until shells open and discard the top cover. Top with butter, garlic and grated cheese then baked until melted.

Estimated time of preparation and cooking: 20-25 minutes
Good for 3-4 persons

Ingredients:
1 kilo large tahong(mussels) or halaan(clams)
1/2 cup butter, softened
5 gloves garlic, finely chopped
salt and pepper to taste
1 thumb-sized, ginger, minced(optional)
1/2 cup chopped parsley(optional)
1/2 cup grated cheese(quick melt)(optional)

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain and remove top shell. Set aside.

Part 2
1. In a bowl, combine butter, garlic, parsley, salt and pepper. Mix well.
2. Top each mussel meat with mixture and grated cheese then arrange on baking tray.
3. Bake over 250 Fahrenheit for 15 minutes.
4. Remove from the oven and transfer to a serving plate. Done.

Mango Sago

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Filipino Style Recipe: mango sago is a refreshing dessert that usually served during summer season. Usually the ripe mangoes cut into cubes then mix with mango juice, milk, sugar and tapioca pearls.

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

Ingredients:
2 sweet ripe mangoes, peel and cut into cubes
4 tablespoons tapioca pearls(sago), soak in water for 3 hours
125 ml evaporated milk
200 ml mango juice
50 ml water
3 tablespoons sugar

Procedures:
Part 1
1. In a pot, boil water on medium heat then add tapioca pearls. Cook for 15 minutes.
2. Stir constantly and make sure they don’t stick together. The pearls should turn clear when they’re cooked.
3. Drain tapioca pearls and transfer to a bowl of cold water.

Part 2
1. Blended the half of mango cubes, mango juice, sugar, water and milk.
2. Transfer to mixing bowl, Add remaining mango cubes and tapioca pearls and stir until well blended.
3. Refrigerate before serving.

Ube Halaya

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Filipino Style Recipe: Ube Halaya is a Filipino dessert made from purple yam. The purple yam comes boiled, peeled and grated. Cook with condensed milk and evaporated milk until thick.

Ingredients:
1 kilo purple yam(ube)
2 cans(12 ounces) condensed milk
1 can(14 ounces) evaporated milk
1 teaspoon vanilla extract
1/2 cup butter

Procedures:
Part 1
1. In a pot, arrange purple yam and pour water. Bring to boil for 30 minutes or until tender.
2. Drain and let it cool. Peel and grate the purple yam.

Part 2
1. In a pan, melt butter in a low heat and add condensed milk, evaporated milk and vanilla extract. Mix well.
2. Add grated purple yam and cook for 30 minutes or until becomes really thick.
3. Transfer to shallow pan and let it cool.
4. Refrigerate for 2 hours then serve.

Notes:
1. You may also used powdered purple yam, available in grocery stores.

Ginataang Puso ng Saging

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Filipino Style Recipe: ginataang puso ng saging or banana blossom in coconut milk is another easy yet healthy dish. Normally the banana bud/blossom sliced then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper.

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

Good for 4-5 persons

Ingredients:
1 piece banana bud/blossom(puso ng saging)
100 grams pork meat, sliced into serving pieces
1 1/2 cups coconut milk
1 thumb-sized ginger, sliced thinly
3 cloves garlic, minced
1 onion, chopped
1 tablespoon vinegar
2 pieces green chili(siling haba), chopped(optional)
2 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. Discard the outer reddish cover of the banana bud until you reached yellowish white part.
2. Slice thinly the bud lengthwise then chopped thinly across the grain.
3. In a bowl,combine salted water and banana bud. Soak for 15 minutes.
4. Drain and squeeze out all the juices. Set aside.

Part 2
1. In a pan, heat oil and saute ginger, garlic and onion.
2. Add pork and simmer until color turns to golden brown.
3. Add banana bud and cook for 2 minutes.
4. Pour vinegar, cover and simmer for 3 minutes. Do not stir.
5. Pour coconut milk, green chili and simmer until the liquid reduced. Stir occasionally.
6. Season with salt and pepper according to taste.
7. Simmer until sauce is thickens and oily.
8. Transfer to serving bowl then serve with steamed rice.

Notes:
1. You may also used shrimp or salted dried fish.

Yema

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Filipino Style Recipe: Yema is another popular and easy Filipino sweet delicacy that is made up of condensed milk and egg yolks, some added flavor like jack fruit, ground nuts or just roll it into sugar.

Estimated time of preparation and cooking: 10-15 minutes

Ingredients:
1 big can condensed milk
3 egg yolks
1 tablespoon butter
1/2 cup white sugar(optional)

Procedures:
1. In a bowl, combine condensed milk and egg yolks. Mix well.
2. In a saucepan, melt butter over low heat. Add milk mixture.
3. Keep stirring until thick. Remove from heat and let it cool.
4. Shape the mixture into balls and roll in granulated sugar.
5. Repeat until all the mixture are consumed. Wrap into cellophane or put in fluted baking cups.

Notes:
1. You may also add flavored like ground nuts or jack fruit.

Pork Kilawin

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Filipino Style Recipe: pork kilawin is another popular spicy and sour appetizer that usually served as finger food(pulutan). Normally the pork meat(usually cheek and ears) comes boiled and grilled then chop into small pieces. Mix well with onions, vinegar, soy sauce, salt and pepper.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 30-40 minutes
Good for 5-7 servings

Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
2 big onions, minced
2 thumb-sized gingers, minced(optional)
5 red and green hot chili(siling labuyo) chopped
1/2 cup vinegar
1/3 cup soy sauce
salt and pepper to taste

Procedures:
1. In a pot, Pour water, pork and salt. Bring to boil for 30-40 minutes or until soft and tender.
2. Drain and grill over hot charcoal until browned.
3. Let it cool then chopped into small pieces.

Part 2.
1. In a large bowl, place chopped pork and add remaining ingredients.
2. Serve! best for pulutan.

Spaghetti Filipino Style

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Filipino Style Recipe: Spaghetti is originally from Italian cuisine that has become very popular in the Philippines. The Filipino style spaghetti sauce is usually sweet and creamy, the ground meat sauteed and cooked in a blend of tomato sauce, tomato paste, ketchup, hot dogs, cheese and sugar. This is commonly prepared over pasta with grated cheese and usually served in any occasion specially during holidays and birthdays. Definitely the kids love this!

Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground meat (beef/pork/combined)
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
2 cups tomato sauce
1/2 cup tomato paste
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons sugar
2 tablespoons cooking oil
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)
1 pork cube(optional)

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

Part 2
1. In a large saucepan, heat oil and saute garlic and onion.
2. Add ground meat and cook until brown.
3. Add hot dogs, tomato sauce, tomato paste, ketchup, pork cubes and water.
5. Simmer for 20 minutes. Stir occasionally.
6. Add evaporated milk, sugar salt and pepper. Simmer a few more minutes. Stir occasionally.
7. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Enjoy!

Baked Honey Barbecue Spareribs

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Filipino Style Recipe: honey barbecue spareribs is popular in American and Chinese cuisines. Usually the spareribs marinated then baked and base with marinated sauce until tender.

Estimated time of preparation: 10-15 minutes(plus marinating time)
Estimated time of cooking: 40-60 minutes
Good for 4-6 persons

Ingredients:
1 1/2 kilo pork spareribs, cut into serving pieces
2 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 teaspoon brown sugar
1 teaspoon salt
dash of garlic powder
2 tablespoons lemon juice(optional)
1 teaspoon paprika(optional)

Procedures:
Part 1
1. In a bowl, combine all the ingredients and mix well.
2. In a large container, arrange spareribs and pour the mixture.
3. Marinate for at least 3 hours.

Part 2
1. Preheat oven to 350 degrees Fahrenheit.
2. In a baking pan, transfer marinated spareribs.
3. Bake uncovered for 40-60 minutes or until tender. Brush with remaining glaze every 10 minutes.
4. Transfer to serving plate, served with barbecue sauce.

Crema de Fruta

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Filipino Style Recipe: Crema de Fruta is another popular Filipino dessert. It is usually consist of sponge cake topped in succeeding layers of custard cream, fruits and gelatin. This dessert is usually served during Holidays.

Ingredients:
sponge cake
1 can slices of peaches, well drained
1 can slices of pineapple, well drained
1 small bottle cherries, well drained

Cake Syrup:
1/4 cup sugar
1/4 cup water

Custard Cream:
1 cup sugar
1/2 cup flour
3 cups evaporated milk
4 egg yolks
1/4 cup butter
1 teaspoon vanilla extract

Gelatin:
1 tablespoon unflavored gelatin
2 cups pineapple juice
2 cups water
1/4 cup sugar

Procedures:
Part 1
1. In a rectangular container, arrange sponge cake.

Part 2: Cake Syrup:
1. In a saucepan, pour water and add sugar, cook until sugar has dissolved. Pour over the sponge cake.

Part 3: Custard Cream:
1. In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
2. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well.
3. Pour over the cake syrup and let it cool. Set aside.

Part 4: Gelatin:
1. In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
2. Simmer until gelatin is dissolved.
3. Arrange fruits over custard and pour the gelatin syrup on top.
4. Refrigerate over night or until gelatin is firm. Serve chilled.

Notes:
1. You may also also fruit cocktail as alternative fruits.
2. Sponge cake is available in grocery and bakery stores. But if you prefer to do it by yourself, here’s the recipe on how to make the sponge cake.

Sponge Cake:
Ingredients:
1 cup flour
1 teaspoon baking powder
2 large egg yolks
1 cup sugar
1 cup milk
2 tablespoons butter
1/2 teaspoon vanilla extract

Procedures:
1. In a bowl, sift flour and baking powder together. Set aside.
2. In another bowl, put egg yolks and sugar. Stir until light and fluffy.
3. Add sifted flour and baking powder into egg mixture. Stir until well blended.
4. In a saucepan, combine milk, butter and vanilla extract. Cook until well blended.
5. Pour milk mixture into egg mixture. Stir until well blended.
6. Pour the mixture into baking pan and bake in 350 degrees Fahrenheit for about 25 minutes or until done. Let it cool.

Sweet Red Bean Paste

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Filipino Style Recipe: sweet red bean paste is one of the typical filling of buns like hopia and buchi. Normally the red beans soaked in water for several hours and then boiled until very soft. Mashed and cooked with sugar until it becomes a thick paste.

Ingredients:
1 1/2 cups red beans
4 cups water
1 cup sugar

Part 1
1. In a large bowl, pour plenty of water and then soak the red beans for atleast 8 hours or over night.

Part 2
1. In a pan, place red beans and pour water. Bring to boil over medium heat for 2 hours or until very soft.
2. Remove the foams forming in the surface and the skins as it rises. Add more water as necessary.

Part 3
1. Drain the beans and then blend it into a blender or gently mash it until become puree. Discard the skins.
2. Using a clean cloth or strainer, place the red bean puree and squeeze to remove excess moisture.
4. In a pan, place red bean puree then add sugar, cook in a low heat until it becomes a thick paste.
5. Stir well so that it does not stick to the bottom. Remove from heat and let it cool.