filipino

Sweet Potato and Mushroom Fritters

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Ingredients:
2 medium sweet potato, peeled and julienned
1 cup sliced mushroom
1 cup chopped spinach
100 grams flour
1/4 cup milk
1 raw egg
1/2 teaspoon sugar
1/2 teaspoon salt
vegetable oil for frying
Mint leaves for garnishing (optional)

Procedures:
Part 1
1. In a mixing bowl, whisk the flour, milk, and egg then season with sugar and salt.
2. Continue stirring until well blended.
3. Add spinach, sweet potato and mushroom then mix until evenly coated.

Part 2
1. In a frying pan, heat oil then scoop a tablespoon of mixture. Fry over low heat until golden brown both side. Drain on paper towels.
2.Transfer to serving plate then garnish with mint leaves. Serve hot with dipping sauce.

Relyenong Pusit

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Ingredients:
1 kilo large size squid, wash and clean
3 tablespoons soy sauce
2 tablespoons lemon juice
2 raw eggs
1/4 cup flour
oil for frying

Stuffing:
200 grams ground pork
3 cloves garlic, minced
1 onion, minced
2 tablespoons soy sauce
1 small carrots, minced
sugar, salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine soy sauce and lemon juice then marinate squid for at least 30 minutes.

Part 2
1.In a pan, heat oil then saute garlic, onion and tomato.
2. Add ground pork then stir cook for 5 minutes or until light brown.
3. Add soy sauce and ground pepper then cook for 10 minutes. Add a little water if necessary.
4. Add carrots then simmer for another 3 minutes.
5. Adjust seasoning with sugar and salt according to taste then cook until nearly dry. Set aside.

Part 3
1. Stuff squid with ground pork mixture then close the ends with toothpicks.
2. Dip stuffed squid into beaten egg then roll in flour.

Part 4
1. In a frying pan, heat oil then deep fry each squid until golden brown. Drain.
2. Transfer into serving plate then glaze with your favorite sauce.

Crispy Bicol Express

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Filipino Style Recipe: Crispy Bicol Express recipe is another variety of popular Bicol Express. Normally the pork boiled and fried until crispy. Cooked with coconut milk, shrimp paste, green chili and red chili.

Ingredients:
1 kilo pork(1/4 fat), cut lengthwise
4 pieces long green peppers(siling pangsigang), sliced diagonally
10 pieces baguio beans or green beans, sliced diagonally
3 pieces red chili(siling labuyo)
3 cups coconut milk
3 tablespoons shrimp paste (bagoong alamang)
4 cloves garlic, chopped
1 small onion, chopped
2 tablespoons vegetable oil
salt to taste

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and leave the pork to dry. Sprinkle with salt.

Part2
1. In a pan, heat oil then deep fry pork until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 3
1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add the shrimp paste then mix for another minute.
3. Pour coconut milk then simmer until reduced.
4. Add the baguio beans, green peppers and red chili.
5. Add sliced pork then adjust seasoning according to taste.
6. Transfer to serving bowl, then serve immediately with steamed rice. Enjoy!

Meringue with Mango

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Filipino Style Recipe: This crisp and sweet meringue is perfect with the freshness and tangy flavor of the mango. It is a perfect balance of different flavors and textures. This will be surely enjoyed by adults and kids alike.

Ingredients:
4 egg whites from 4 large egg
pinch of salt
1 cup confectioners sugar
1 teaspoon cornstarch
1 teaspoon white vinegar

Topping:
1 piece ripe mango, diced in small chunks

Procedures:
1. Preheat oven at 400 degrees Fahrenheit. Line baking sheets with parchment paper then sprinkle with flour. Set aside.
2.In a bowl of an electric mixer fitter with whisk attachment, beat egg white and salt until still peaks form.Add cornstarch and vinegar and mix until just combine.
3. Scoop around 3 tablespoon of the meringue mixture into the baking sheets and form into small nest. Do the same to make other nests.
4. Place in the oven and lower the temperature to 210 F. Bake for 30 -35 minutes or until the meringue is crisp on the outside.Turn off the oven and open the oven door but leave the meringue to cool inside.
5. Remove from oven. Transfer to wire rack to cool completely. Top only with the mango when ready to consume to keep the crispiness of the meringue.

Baked Bacon Oysters

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Filipino Style Recipe: Baked Bacon Oysters is another easy and simple dish made of fresh oysters, steamed until the shells open then baked together with bacon and cheese.

Ingredients:
24 fresh oysters
8 bacon strips
1 tablespoons chopped parsley
100 grams cheddar or mozzarella cheese

Procedures:
Part 1
1. In a pan, cook bacon over medium heat until shrunk but not crisp. Drain on paper towel.
2. Chop bacon into pieces and tidbits. Set aside.

Part 2
1. Rinse and brush oysters to remove dirt.
2. Steam oysters for 3-5 minutes or until shells open.
3. Remove top shells using a knife.

Part 3
1. Arrange oysters in a baking pan, add bacon tidbits then cover each oyster with cheese.
2. Bake in a preheated oven over 300 degrees Fahrenheit for 20-30 minutes or until cheese is melted.
3. Transfer to serving plate, top with bacon pieces then sprinkle with parsley.
4. Serve immediately.

Honey Pepper Beef

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Filipino Style Recipe: Honey Pepper Beef is a simple yet mouth-watering beef dish consisting of thinly sliced beef stir fried until tender and light brown. Serve with honey sauce and corn kernels then sprinkle with freshly crushed black pepper.

Ingredients:
400 grams beef sirloin/tenderloin, thinly sliced
1/4 cup corn kernels
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
2 tablespoons spring onions

Marinade:
2 tablespoons soy sauce
1 tablespoons oyster sauce
1/2 teaspoon freshly crushed/ground black pepper
1 teaspoon sesame oil

Honey Sauce:
1/4 cup honey
1/4 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon olive oil
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1 teaspoon cornstarch
a dash of salt

Procedures:
Part 1
1. Pat dry beef then marinate for at least 15 minutes. Set aside.

Part 2
1. In a sauce pan, combine honey sauce mixture then simmer for 3 minutes(keep stirring) or until thicken. Keep warm and Set aside.

Part 3.
1. In a pan, melt butter then stir cook corn kernels for 3-5 minutes. Remove and set aside.
2. In a same pan, stir fry marinated beef over medium heat until dry and light brown. Add remaining butter then turn off heat.

Part 4
1. Transfer stir fried beef into serving plate then top with corn kernels.
2. Sprinkle with black pepper then drizzle with honey sauce.
3. Garnish with spring onions. Serve hot immediately.

Beef Moussaka

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Ingredients:
3 pieces eggplant,peeled and cut lengthwise 1/4 inch thick
Oil for frying
2 tablespoon butter
1 head onion, minced
4 cloves garlic, minced
1/2 kilo ground beef
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine herbs (i used fried oregano and basil)
1/4 cup tomato sauce
1 egg yolk, beaten (optional)
1 egg white, beaten until stiff(optional)
2 tablespoon Parmesan cheese

For the White Sauce:
2 cups evaporated milk
1/4 cup butter
4 tablespoon all purpose flour
salt and pepper to taste
1 cup grated cheddar cheese

Procedures:
1. Heat oil in a pan and fry the eggplants until slightly browned.Remove eggplant from the pan and set aside on top of paper towel to remove excess oil.
2. In a large pan, melt butter. Saute garlic and onion until translucent. Add the beef and cook until light brown. Add the spices and herbs ; salt, pepper, cinnamon, nutmeg, dried basil, and dried oregano. Pour the tomato sauce and simmer for 15-20 minutes. Remove from heat.
3. To make the Bechamel sauce(white sauce), in a pan over medium heat, melt butter. Add the flour and whisk continuously until smooth and thick. Lower the heat and gradually add the milk while continuously stirring. Whisk until the sauce thickens. Season with salt and pepper.
(Optional: When the sauce is slightly cooled, add beaten egg yolk and whisk until well mixed. Fold in beaten egg whites until fully incorporated.)
4. In a 9×3 baking pan, arrange the fried eggplants in one layer. Top with the cooked beef then sprinkle with half of the cheddar cheese. Put another layer of the remaining eggplant over the cheese. Pour the Bechamel sauce on top then sprinkle with the remaining cheese. Sprinkle with Parmesan cheese.
5. Put in the oven and bake for 30-40 minutes at 350 degrees F.

Cheese Cupcake with Chocolate Cream Cheese Frosting

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Ingredients:
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup sour cream
4 tablespoon milk
2 teaspoon vanilla extract
1 cup grated cheddar cheese

For the Frosting:
1 cup semi sweet chocolate chips
1 (8 ounce) cream cheese, chilled
1/4 cup confectioner’s sugar

Procedures.
1. In a bowl, sift together the flour, baking powder, baking soda.
2. In a mixing bowl, beat together the sugar and butter until creamy. Add the eggs one at a time, beating lightly after each addition. Add the sour cream,milk, and vanilla extract and beat until combined.
3. Gradually add the flour mixture and mix using spatula until no dry lumps remain. Fold in the grated cheese. Do not over mix.
4. Put cupcake cups into muffin pan and pour batter into each cup until almost full, around 3/4 of the cup.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.Remove from oven and let it cool slightly before frosting.

To prepare the frosting:
1. In a bowl on top of a pan with boiling water, melt the chocolate chips.Let it cool.
2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the melted chocolate and beat again until well combined.
3. Frost the cupcake.

Adobong Sitaw at Tofu

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Filipino Style Recipe: Adobong sitaw at tofu is another variant of Filipino adobo. It consist of string beans and tofu braised in soy sauce, vinegar and spices.

Ingredients:
250 grams firm tofu, cut into serving pieces
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1 head garlic, minced
1 medium onion, sliced
4 tablespoons soy sauce
3 tablespoons of vinegar
1/4 cup water
2 bay leaves
10 whole black pepper
1 tablespoon butter
sugar and salt to taste

Procedures:
Part 1
1. In a pan, melt butter then fry tofu until light brown. Remove from the pan and set aside.

Part 2
1. In a same pan, add garlic and onion then saute until translucent.
2. Put back fried tofu then pour water, soy sauce, vinegar, bay leaf and pepper then simmer for 3 minutes.
3. Add string beans, stir and simmer for another 8-10 minutes or until string beans in tender.
4. Season with sugar and salt according to taste.
5. Transfer to serving bowl. Serve hot and enjoy!

Silvanas

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Filipino Style Recipe: Silvanas is a popular Filipino dessert made from a layer of buttercream sandwiched between meringue sheets then coated with ground biscuits.

Ingredients:
Meringue:
3/4 cup cashew nuts, grind until finely ground
6 egg large whites
1 tsp cream of tartar
3/4 cup granulated sugar

Buttercream:
1 cup salted butter, softened
1 cup confectioner’s sugar, sifted
1/2 cup milk

Coating:
ground biscuit or crumbs

Procedures:
Part 1(Meringue)
1. In an electric mixer, beat egg whites and cream of tartar.
2. Add granulated sugar gradually then beat until it forms a stiff peak.
3. Add ground cashew nuts then fold.

Part 2
1. In a baking pan lined with parchment paper, Pour and level the meringue using a spatula.
2. Bake in a preheat oven over 300 degrees Fahrenheit for 30 minutes or until golden brown. Let it cool then refrigerate until consumed.
3. Then Use round or oval shape cookie cutter to cut into pieces.

Part 3(Buttercream)
1. In a mixing bowl, beat butter until creamy then add confectioner’s sugar gradually.
2. Gradually add milk then beat until well combined.

Part 4(Assembly)
1. Spread buttercream on one meringue sheet.
2. Put another sheet on top.
3. Cover all sides with buttercream.
4. Roll and cover all sides with ground biscuit then take out the excess.
5. Refrigerate before serving.