fried

Pan-Fried Pork Steak

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Ingredients:
2 pieces pork steak (10 ounces each)
2 tablespoons unsalted butter
salt and grind pepper to taste

Brine:
3 cups water
1/2 cup salt
1/4 cup brown sugar

Procedures:
Part 1
1. Prick pork both sides with a fork then marinate in brine for 30 minutes or overnight.

Part 2
1. Remove pork from the brine and pat dry with paper towels.
2. Sprinkle pork with salt and pepper. Set aside.

Part 3
1. In a cast-iron skillet, melt butter over medium heat.
2. Add pork and cook for 3 minutes on each side. Baste with melted butter.
3. Transfer to serving plate then serve with gravy. Serve hot immediately.

Deep Fried Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 pieces star anise
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Quick and Easy Fried Rice

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Ingredients:
8 cups cooked rice(preferably leftover)
1 carrot, grated
2 raw eggs, beaten
2 teaspoons soy sauce
4 cloves garlic, minced
3 stalks green onions, chopped
1/2 cup butter
salt and white pepper to taste
1 tablespoon sesame oil(optional)

Procedures:
1. In a wok, melt butter then saute garlic, green onion and carrots for a minute.
2. Add cooked rice, soy sauce and sesame oil then mix until rice is well coated.
3. Pour beaten egg then continue stirring until the egg is cooked.
4. Season with salt and pepper according to taste.
5. Transfer to serving plate and garnish with chopped green onions.

Crispy Fries

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Ingredients:
1 kilo potatoes, washed
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried basil flakes
1 teaspoon salt
1 teaspoon paprika
3/4 cup water
vegetable oil for frying

Procedures:
Part 1
1. Cut potatoes into thin slices, then place into ice cold water.
2. In a bowl, combine flour, garlic powder, basil flakes, salt and paprika then mix until well combined.
3. Sifted then add water and stir until well blended. Set aside.

Part 2
1. In a deep pan, heat oil. Dip potato slices into flour mixture one at a time.
2. Fry until golden brown and crispy. Remove and drain on paper towels.
3. Repeat for the remaining slices. Place fries into serving bowl then garnish with parsley.
4. Serve with favorite dipping sauce.

Fried Baby Squid Calamares

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Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine breadcrumbs, flour, cornstarch, salt and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.
3. Repeat the step a second time.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with grated cheese and chopped parsley.
5. Serve with marinara sauce.

Crispy Fried Calamares

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Ingredients:
500 grams squid, clean and cut into rings
1 lemon, juice
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and pepper to taste
2 raw eggs, beaten
1 cup Panko bread crumbs
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, paprika, cayenne pepper, salt and pepper. Mix well.
2. Add squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.

Part 3
1. In a frying pan, heat oil and fry the squid for a minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with garlic dip or tomato salsa. Sprinkle with chopped parsley.

For Garlic Dip:
Ingredients:
1 tablespoon minced garlic
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fine sugar
1/2 teaspoon salt and white pepper

Procedures:
1. In a bowl, combine all the ingredients.

For Fresh Tomato Sauce:
Ingredients:
1 cup chopped tomatoes, seeded
2 tablespoons chopped garlic
1/4 cup chopped onions
1 tablespoon parsley, chopped
1/4 cup water
2 teaspoons fine sugar
1 teaspoon salt
4 tablespoons olive oil

Procedures:
1. In a sauce pan, heat olive oil then saute garlic, onions and tomatoes until soften.
2. Add parsley, water, salt and sugar then simmer for 5 minutes.
3. In a blender, transfer tomato mixture then process until smooth.
4. Add 2 tablespoons olive oil then mix well.

Sauteed Kangkong in Oyster Sauce

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Filipino Style Recipe: Sauteed kangkong in oyster sauce is a simple and affordable dish made of water spinach sauteed and cooked together with smoked fish and oyster sauce.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
2 bunch of Kangkong (water spinach), cut into 2inch
3 pieces fried/left-over tinapa (smoked fish), flakes and discard bones
5 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
1/2 teaspoon cornstarch, dissolved in 1/2 cup broth
1 teaspoon sesame oil
2 tablespoons vegetable oil
a dash of dried chili flakes
fish sauce and ground pepper to taste
sesame seeds, toasted (optional)

Procedures:
Part 1
1. In a bowl, combine oyster sauce, sesame oil, cornstarch and broth then mix until well blended.

Part 2
1. In a pan, heat oil then saute garlic and onion
2. Add tinapa flakes then continue sauteing for a minute.
3. Add kangkong stalks then stir cook for another minute.
4. Pour oyster sauce mixture and chili flakes then bring to boil. Adjust seasoning according to taste.
5. Add kangkong leaves then simmer for a minute.
6. Transfer to serving plate then sprinkle with toasted sesame seeds. Serve immediately.

Fried Anchovy Salad

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Filipino Style Recipe: Fried Anchovy Salad is a simple and easy yet delicious salad. The sweetness of the dressing and the saltiness of anchovy makes this salad so special.

Ingredients:
1 pack green and purple lettuce
1/4 cup fried achovies
2 tablespoons black olives, pitted
6 pieces cherry tomatoes, halved
1 small cucumber, thinly sliced
Mayonnaise (optional)

For the dressing:
1/4 cup Greek dressing
2 tablespoon honey

Procedures:
Part 1
1. In a bowl, combine Greek dressing and honey then mix well.

Part 2
1. In a large big bowl, tear lettuce into serving pieces.
2. Add the black olives, cherry tomatoes, and cucumber.
3. Add fried anchovies on top then garnish with honey dressing and mayonnaise.
4. Serve immediately as appetizer.

Breaded Butterfly Shrimp

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Filipino Style Recipe: Breaded Butterfly Shrimp is another simple yet special shrimp dish that is usually serve as appetizer or pulutan together with your favorite dip. The shrimp were butterflied then coated into flour mixture, eggs and breadcrumbs. Deep fried until golden brown then serve with dipping sauce.

Estimated time of preparation: 30 minutes
Estimated time of cooking: 10 minutes

Ingredients:
500 grams large-sized shrimp
2 pieces raw eggs, beaten
2 cups panko breadcrumbs
1 tablespoon fresh parsley, chopped (optional)
1 1/2 cups all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon paprika powder (optional)
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Remove head, peel, and devein the shrimp. Tail intact.
2. Using a knife, slice lengthwise then open the cut to butterfly the shrimp.

Part 2.
1. In a bowl, combine flour, paprika, garlic powder, ginger powder, salt and pepper.
2. In a separate bowl, pour beaten eggs then add a littler water.
3. In another bowl, combine panko breadcrumbs and chopped parsley.

Part 3
1. Holding the tail, dredge the shrimp into flour mixture then dip in egg mixture.
2. Dredge again the shrimp into flour mixture then dip in egg mixture.
3. Press into breadcrumbs to coat evenly. Repeat for the remaining shrimp.

Part 4.
1. In a skillet, heat oil then deep fry breaded shrimp for 2 minutes or until golden brown.
2. Drain on paper towel. Serve with dipping sauce.

Baked Cheesy Chicken Rice Mixed

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Filipino Style Recipe: Baked Cheesy Chicken Rice Mixed is another easy and simple yet delicious complete meal. It is mainly made up of leftover rice, chicken and veggies mixed together and cooked in margarine. Topped with Cheese then bake until cheese is melted.

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

Ingredients:
3 cups cooked or leftover rice
1 cup chicken fillet, cut into serving pieces
2/3 cup broccoli florets, steamed
2/3 cup cauliflower, steamed
1/2 carrot, cut into cubes and steamed
76 grams baby corn, cut into serving pieces and steamed
6 cloves garlic, chopped
2 tablespoons margarine
2 tablespoons Parmesan cheese
Mozarella or QuickMelt cheese for toppings
2 tablespoons vegetable oil
salt and ground pepper to taste

Marinade:
1/2 cup soy sauce
1 1/2 tablespoons brown sugar
1 teaspoon peppercorn

Procedures:
Part 1
1. In a bowl, combine chicken, soy sauce, sugar, peppercorns then marinate for 30 minutes. Set aside.

Part 2
1. In a pan, heat oil then fry marinated chicken over low heat for 3 minutes or until light brown. Remove from the pan and set aside.

Part 3
1. In a pan, melt margarine then saute garlic until light brown.
2. Add cooked rice then toss until well coated.
3. Add chicken, veggies and Parmesan cheese then toss. Cook for 3-5 minutes.
4. Seasoned with salt and pepper according to taste.

Part 3
1. In a baking pan, lined with aluminum foil.Transfer the rice mixtures then spread evenly.
2. Top with grated Mozarella cheese then bake in a preheated oven at 300 degrees Fahrenheit for 15 minutes or until cheese is melted.
3. Transfer to serving plate then serve immediately.