filipino style

Buchi or Butsi

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Filipino Style Recipe: Buchi is another typical Filipino meryenda(mid-afternoon snack). It is usually made up of sticky rice balls filled with sweet red bean paste. Rolled in sesame seeds then deep fried until golden brown.

Ingredients:
1 1/2 cups sweet rice flour
1/8 teaspoon salt
3/4 cup water
1/2 cup sweet red bean paste
1/2 cup sesame seeds
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and water. Mix well until dough like.

Part 2
1. Divide a dough into small pieces and make a ball shape.
2. Flatten the center of the dough using your thumb and scoop in at least 1 tablespoon of sweet red bean paste.
3. Fill in the center of dough, seal and roll it until the shape is round.
4. Roll the dough over sesame seeds.

Part 3
1. In a pan, heat oil and deep fry the dough for 3 minutes or until golden brown.
2. Drain on paper towel then serve.

Notes:
1. Sweet red bean paste is available in grocery stores. But if you prefer to do it by yourself, here’s the recipe on how to make a sweet red bean paste.

Bagnet

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Filipino Style Recipe: Bagnet is the Ilocano version of lechon kawali. This dish is the delicacy in Ilocos region. Normally the pork belly boiled and deep fried until crispy and blister on skin then serve with vinegar.

Ingredients:
1 kilo pork belly(liempo), slice into 2 inch thick
5 gloves garlic, crushed
1 teaspoon peppercorns
2 tablespoon salt
1 bay leaves
1/2 liter water
cooking oil for frying
2 tablespoon flour(optional)

Procedures:
Part 1
1. In a pot, arrange pork belly and pour water, garlic, peppercorns, bay leaves and salt.
2. Bring to boil for 45-60 minutes or until tender. (Cook in pressure cooker takes 25 minutes).
3. Drain on paper towel and let it cool. Refrigerate over night.

Part 2
1. Sprinkle the pork belly with a small amount of flour to prevent it from drying.
2. In a frying pan, heat enough oil and deep fry pork belly in low heat for 30 minutes or until brown.
3. Drain on paper towel and let it cool.
4. Reheat the same oil and deep fry the pork belly once more for 10 minutes.
5. Sprinkle with cold water, this will help blister the pork skin.
6. Repeat the procedure until crisp and blisters on the skin.
7. Drain on paper towels and slice to serving pieces.
8. Serve with spicy vinegar.

Fiesta Float Graham

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Filipino Style Recipe: Fiesta Float Graham is another variety float graham. It is usually made with a layer of graham crackers, condensed milk, cream and different fruits. This dish is one of the easiest and favorite dessert of Filipinos specially during Holidays.

Estimated time of preparation: 10 minutes(plus draining time)
Good for 5-7 persons

Ingredients:
1 can(850 grams) fruit cocktail(add more fruits if desired)
200 grams graham crackers
50 grams crushed graham crackers
1 big can condensed milk
1 big can all purpose cream

Procedures:
Part 1
1. In the strainer, drain the fruits thoroughly for at least 30 minutes.
2. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Prepare a rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture.
4. Arrange fruits over cream.
5. Repeat layering using remaining ingredients up to the desired thickness.
6. Add a final layer of cream and fruits mixture then sprinkle with crushed graham crackers on top.
7. Store in refrigerator for 3 hours or overnight. Served cold.

Pinaputok na Tilapia

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Filipino Style Recipe: pinaputok na tilapia is a grilled/fried stuffed fish, popular on every occasion served as finger food(pulutan). Like Grilled Stuffed Milkfish, tilapia comes grilled or fried with onions and tomatoes inside then wrapped with banana leaves or aluminum foil.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-30 minutes
Good for 1-2 persons

Ingredients:
1 large tilapia
4 tomatoes, diced
2 onions, chopped
salt and pepper to taste
butter(optional)
banana leaves or aluminum foil for wrapping

Procedures:
Part 1
1. Scale and clean the fish.
2. With a sharp knife, slits the fish both side.
3. Rub the skin with salt. Set aside.

Part 2
1. In a bowl, combine tomatoes, onions, salt and pepper. Mix well.
2. Stuff the mixture inside the fish.
3. Grease the banana leaf with butter then wrap the fish tightly.
4. Grill or fry the fish for about 10 minutes each side or until fish is tender.
5. Serve with soy sauce and calamansi.

Lengua Estofada

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Filipino Style Recipe: lengua estofada or lengua estofado is originally from Spanish that has become very popular in Filipino cuisine. Lengua estofada is a stewed ox tongue cooked in tomato sauce then serve with fried potatoes.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 2 hours and 10 minutes

Good for 8 persons

Ingredients:
1 kilo ox tongue
2 large potato, peeled and sliced crosswise
3 cloves garlic, minced
1 onion, chopped
1 cup tomato paste
1 bay leaf
1/2 teaspoon peppercorns
1/4 cup oyster sauce
1 cup brown sugar
3 cups water
1/4 cooking oil
salt to taste
1/2 cup white wine(optional)
1 piece beef cube(optional)

Procedures:
Part 1
1. In a bowl, mix vinegar and salt. Rub tongue with mixture to remove the shiny substance then rinse well.
2. In a pot, pour water and arrange tongue. Bring to boil for 10 minutes.
3. Drain the tongue and scrape the white surface using knife. Rinse well.

Part 2
1. In a frying pan, heat oil and fry tongue until brown. Drain and set aside.
2. Fry potatoes. Drain and set aside.

Part 3
1. In a sauce pan, heat oil and saute garlic and onion.
2. Add tongue, 2 cups water, tomato paste, bay leaf, white wine, oyster sauce, sugar, peppercorns and salt.
3. Simmer for 2 hours or until tongue is tender. Add more water if necessary.
4. Adjust seasoning according to taste.
5. Take out the tongue and slice 1/2 inch diagonally.
6. Transfer to serving plate with fried potatoes. Pour the sauce on top. Serve

Ginataang Halo Halo

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Filipino Style Recipe: ginataang halo-halo or mixed fruits in sweet coconut milk is another popular Filipino snack, appetizer or dessert that usually served in special occasion. It is consist of plantain bananas, sweet potato, taro and tapioca balls cooked in sweetened coconut milk.

Estimated time of preparation and cooking: 40-50 minutes
Good for 3-4 servings

Ingredients:
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)
3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar

Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.

Mixed Paella

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Filipino Style Recipe: mixed paella is another variety of complete meal dish that is usually served in any special occasion by Filipinos. It is consist of rice cooked in broth and tomato sauce with mixed seafood like squid, prawns, crabs, fish fillets or mussels, chicken meat and chorizo.

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 50-60 minutes
Good for 5-8 persons

Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1/2 kilo chicken fillet and pork, cut into cubes
2 cups chicken stock
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

1 large chorizo, sliced diagonally(optional)
1 cup green peas(optional)
3 bay leaves(optional)
1 tablespoon parsley, chopped(optional)
4 pieces hard boiled eggs, quartered(optional)

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain and set aside.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add chicken, pork, bay leaves and fish sauce then cook for 5 minutes.
3. Add sweet peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour chicken stock then simmer until rice is almost tender and mushy. Add more stock if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Oyster Sisig

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Filipino Style Recipe: oyster sisig is another variety of popular Filipino sisig. This dish is spicy and sour appetizer that usually served as finger food(pulutan). Normally the oyster meat comes fried and sauteed in garlic, onions, liquid seasoning and red hot chili. Serve in sizzling plate with calamansi.

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

Ingredients:
1 kilo oyster, remove from the shell
5 gloves garlic, minced
3 onions, chopped
3-5 red hot chili(labuyo), chopped
1/2 cup cornstarch
1 raw egg, beaten
1/2 cup butter
salt and pepper to taste
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise(optional)
4-5 pieces calamansi

Procedures:
Part 1
1. In a bowl, combine cornstarch, salt and pepper.
2. Dip oyster on beaten egg then dredge with cornstarch mixture.
3. In a pan, heat oil and fry coated oyster for 5 minutes or until colors turn to golden brown.
4. Drain on paper towel. Set aside.

Part 2
1. In a pan, melt butter then saute garlic and onions.
2. Add fried oyster, liquid seasoning, ground pepper, chili and mayonnaise. Mix well.
5. Transfer to sizzling plate, serve with calamansi. Done

Gising Gising

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Filipino Style Recipe: gising gising is an easy and simple Filipino dish. It is made up of chopped green beans cooked in shrimp paste and coconut milk. This dish is popular in Bicol region. Like bicol express, gising gising has a spicy and salty taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
500 grams green beans, sliced into small pieces
300 grams ground pork or pork meat with fat, sliced into small pieces
2 tbsp sauteed shrimp paste(bagoong alamang)
1 cup coconut cream(1st extract)
2 cups coconut milk(2nd extract)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste
4-5 pieces red hot chillies(labuyo), sliced into small pieces(optional)

Part 1
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until it’s cooked.
4. Pour coconut milk, simmer for 15 minutes or until reduced and thick.
5. Pour coconut cream, green beans and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Gelatin Dessert or Jello Dessert

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Filipino Style Recipe: gelatin dessert or jello dessert is one of the easiest and popular appetizer or dessert of Filipinos in every occasion specially during Christmas and New Year. The typical gelatin dessert is consist of various colorful gelatin blend in condensed milk and fridge until firm.

Estimated time of preparation: 20 minutes
Good for 15 servings.

Ingredients:
1 box strawberry flavored gelatin
1 box lime flavored gelatin
1 box orange flavored gelatin
2 boxes unflavored gelatin(colorless)
1 can (14 oz.) sweetened condensed milk
5 cups boiling water
1/2 cup cold water

Procedures:
Part 1
1. In a square pan, dissolve each flavored gelatin in 1 cup boiling water then add 1/2 cup cold water. Mix well.
2. Repeat this step to other gelatin in a separate pan.
3. Place in fridge until firm.
4. Cut into 1/2 inch cubes. Set aside.

Part 2
1. In a bowl, dissolved unflavored gelatin in 1-1/2 cup boiling water, condensed milk. Mix well and let it cool.

Part 3
1. In a large pan, randomly place the cubed gelatin then pour milk mixture.
2. Stir gently to evenly distribute gelatin cubes.
3. Refrigerate for 5 hours or until firm. Slice then serve.