filipino

Clam Soup

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Ingredients:
1/2 kilo fresh clams(tulya/halaan), Wash thoroughly and drain
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, chopped
2 cups water or rice washing
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil

Procedures:
Part 1
1. In a large bowl, place clams with water and salt. Cover and set aside for several hours or overnight. (This will allow the clams to expel sand).

Part 2
1. In a wok, melt butter then saute ginger, garlic and onion until translucent.
2. Add tomatoes then continue sauteing for 3 minutes.
3. Add fish sauce and the clams then saute for another 2 minutes.
4. Pour water then cover and let boil. Adjust seasoning with salt and ground pepper.
5. Continue cooking over a high heat until clams open.
6. Transfer to serving bowl then serve with steamed rice.

Watermelon Salad

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Ingredients:
1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

Procedures:
1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

Oysters in Adobo Sauce

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Ingredients:
500 grams fresh oysters(talaba), cleaned and drained
3 tablespoons canola oil
5 cloves garlic, minced
1 onion, chopped
12 pieces peppercorns
1/4 cup light soy sauce
1/2 cup vinegar
1/4 cup water
1 green chili(siling haba), sliced
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then saute garlic, onion and peppercorns.
2. Add oysters and vinegar then cook until almost dry and brownish.
3. Remove from the pan and set aside.

Part 2
1. In a same pan, pour soy sauce and water then bring to boil.
2. Add green chili and simmer until liquid is reduced.
3. Put back the oysters then adjust seasoning according to taste.
4. Simmer for a minute then turn off the heat. Serve with steamed rice.

Lemon Zucchini Bread

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Filipino Style Recipe: This recipe makes a moist zucchini bread. You may also opt to add some nuts for some crunch. Enjoy it with your coffee or tea.


Ingredients:
3 1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoon vanilla extract
2 cups grated zucchini, juices squeezed out

Procedures:
1. In a bowl, sift together the flour, salt, and baking soda.
2. In another bowl, beat the eggs, sugar and vegetable oil. Stir in yogurt, lemon zest and lemon juice. Gradually pour the flour mixture until just moistened.Fold in the grated zucchini.
3. Line 2 loaf pans with parchment paper. Pour the mixture to each of the loaf pans and bake in preheated oven at 350 degrees F for 50-55 minutes or when a toothpick inserted at the center comes out clean.
4. Open the oven and let it cool for about 10 minutes. Remove from the oven and let it cool completely. Slice, serve, and enjoy.

Pork Chops Stroganoff

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Ingredients:
4 pieces pork chops
a dash of salt and pepper
1 cup cream of mushroom soup
3 tablespoons unsalted butter
Chopped parsley for garnishing

Mushroom Gravy:
1 tablespoon unsalted butter
1/2 white onion, diced
1 cup mushrooms, sliced
2 tablespoons soy sauce or oyster sauce
1 tablespoon cornstarch (dissolved in 4 tablespoons water)
2 cups beef stock

Procedures:
Part 1
1. Season pork chops with a dash of salt and ground pepper. Set aside.

Part 2
1. In a pan, melt butter then saute onions over medium heat.
2. Add mushrooms then stir cook for 3 minutes until light brown.
3. Add beef stock and soy sauce then bring to boil.
4. Add dissolved cornstarch, stir constantly until the sauce becomes thick.
5. Add cream of mushroom soup then mix until well blended. Keep warm and set aside.

Part 3
1. In a pan, melt butter then fry pork chops until brown and tender.
2. Transfer into serving plate then pour sauce on top. Sprinkle with chopped parsley.

Honey Sesame Chicken

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Ingredients:
500 grams chicken thigh or breast
1/2 teaspoon sesame seeds, toaste
2 tablespoons chopped spring onion
1 & 1/2 tablespoons unsalted butter

Sauce:
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/2 tablespoons brown sugar
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then mix until well blended. Set aside.
2. Rub chicken with rosemary, salt and ground pepper.

Part 2
1. In a pan, melt butter then sear chicken until golden brown both sides.
2. Transfer chicken into baking pan then pour sauce mixture until well coated.
3. Bake in a preheated oven over 200 Fahrenheit for 20 minutes or until caramelized.
4. Sprinkle with sesame seeds and chopped spring onion.

Beef Asado

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Ingredients:
1/2 kilo beef sirloin, cut into thin slices
1/4 cup soy sauce
2 pieces star anise
2 bay leaf
1/2 tablespoons peppercorns
2 tablespoons brown sugar
4 cloves garlic, minced
1 onion, chopped
1 cup pineapple juice
1 red bell pepper, cut into thin slices
1 potato, cut into cubes
1/4 teaspoon cornstarch (dissolved in 4 tablespoons water)
sugar, salt and ground pepper to taste

Procedures:
Part 1
1. In a large bowl, combine all the ingredients then mix well.
2. Marinate beef for an hour and set aside.

Part 2
1. In a pan, heat oil then fry potato until light brown. Drain and set aside.
2. In a same pan, fry bell pepper until soft. Drain and set aside.

Part 3
1. In a same pan, put marinated beef along with the marinade.
2. Bring to boil and simmer for about 40 minutes until meat is tender. Add more pineapple juice if needed.
3. Add potato and bell pepper then adjust seasoning according to taste.
4. Add dissolved cornstarch then simmer until thickens.
5. Transfer to serving plate and top with the thick sauce.
6. Serve and enjoy!

Chicken Afritada

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Ingredients:
3/4 kilo chicken, cut into serving pieces
250 grams tomato sauce
2 cups chicken stock
1 large potato, quartered
1 large carrot, sliced
1 large bell pepper, sliced
4 cloves garlic, minced
1 medium onion, diced
2 pieces bay leaves(laurel)
10 pieces peppercorns
1 teaspoon sugar
Salt and pepper to taste
4 tablespoons cooking oil
1/4 cup soy sauce
1/2 lemon or calamansi juice

Procedures:
Part 1
1. In a bowl, marinate the chicken in soy sauce and lemon juice for 30 minutes.

Part 2
1. In a pan, heat oil then fry potato and carrots until light brown. Remove and set aside.
2. Pan-fry the chicken until the color turns light brown. Remove and set aside.
3. Saute garlic and onions then add chicken, tomato sauce, chicken stock, bay leaves and peppercorns. Simmer for 15 minutes.
4. Add the potato and carrots and bell pepper. Season with salt, sugar and ground black pepper.
5. Simmer for another 3 minutes then remove from heat.
6. Serve with steamed rice. Enjoy!

Corned Beef Sandwich

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Ingredients:
4 buns, slice in half
200 grams corned beef
1 white onion, chopped
4 cheese slices
lettuce
salt and pepper to taste
1 tablespoon vegetable oil

Procedures:
Part 1
1. In a pan, heat oil then saute onion until translucent.
2. Add corned beef then stir cook for 3-5 minutes. Adjust seasoning according to taste. Set aside.

Part 2
1. In a slice bun, arrange lettuce then add a slice of cheese.
2. Add 2-3 tablespoons of sauteed corned beef then place another slice bun on top.
3. Serve immediately with hot sauce.

Adobong Tilapia

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Filipino Style Recipe: adobong tilapia is another simple yet delicious dish. The fish cooked and simmered in a blend of soy sauce, vinegar, bay leaves, sugar, salt and peppercorns.

Ingredients:
2 medium-sized tilapia, slice into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup water
5 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, chopped
2 pieces bay leaves
1/2 teaspoon peppercorns
2 pieces green chili
sugar, salt and pepper to taste
3 tablespoons vegetable oil

Procedures:
1. In a pan, arrange half of garlic, onion and ginger.
2. Arrange tilapia then pour water, soy sauce, vinegar and vegetable oil.
3. Add remaining garlic, onion, ginger, bay leaves and peppercorns.
4. Bring to boil over medium heat then add green chili. Adjust seasoning according to taste.
5. Continue cooking and simmer until the sauce almost absorbed.
6. Transfer to serving plate then serve with steamed rice.