Adobo Fried Rice

Filipino Style Recipe: Adobo fried rice is another easy and simple rice dish. It’s another way to recycle leftover chicken or pork adobo. The dish is made up of leftover rice stir fried together with adobo and other seasonings. This can be serve during breakfast together with your favorite dish and soup.

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

Ingredients:
5 cups left-over rice, leftover
1 cup left-over chicken or pork adobo, shredded or cut into small pieces
1 head garlic, slice thinly
salt and pepper to taste
1 tablespoon adobo oil or cooking oil

Procedures:
Part 1
1. In a pan, heat oil then stir fry garlic until golden brown. Remove from pan and set aside.
2. In a same pan, put adobo then stir cook for 3 minutes.
3. Add cooked rice then cook for 10 minutes. Toss occasionally.
4. Add fried garlic then season with salt and pepper. Cook for another minute.
5. Transfer to serving plate then serve.

Paksiw na Bagnet

Filipino Style Recipe: Paksiw na Bagnet is another simple and easy Filipino pork dish. This is similar to lechon paksiw but instead of roasted pork we used bagnet. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin.

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

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1/4 cup lechon sauce
3 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon peppercorn
1 bay leaf(laurel)
2 tablespoon vinegar
1/4 cup brown sugar
1/4 cup water
salt to taste
1/4 cup liver spread(optional)

Procedures:
1. In a pan, heat bagnet until start to render oil.
2. Add garlic and onions then saute until translucent.
3. Pour water, peppercorn and bay leaf then bring to boil.
4. Pour vinegar and simmer for 5 minutes.
5. Add the sugar, liver spread and lechon sauce then simmer for another 5 minutes.
6. Adjust seasoning with salt according to taste.
7. Remove from heat and serve with steamed rice. Enjoy!

Binagoongang Bagnet sa Gata

Filipino Style Recipe: Binagoongang Bagnet sa Gata or Bagnet sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Normally the bagnet sauteed in shrimp paste together with tomatoes and chili then add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/4 cup water
2 pieces green chili(siling haba), chopped
1 piece bird’s eye chili(siling labuyo), chopped (optional)
2 tablespoons vegetable oil
1/2 teaspoon ground pepper
salt and brown sugar to taste

Procedures:
Part 1
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add shrimp paste and 3/4 bagnet then saute for a minute.
3. Pour water and bring to boil. Add chili and ground pepper.
4. Add coconut cream then simmer for 3 minutes.
5. Adjust season according to taste then continue cooking until thickens. Stir occasionally.
6. Transfer to serving plate then top with remaining bagnet. Serve with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Sinigang na Bagnet

Filipino Style Recipe: Sinigang na Bagnet is another variety of Filipino tamarind soup using bagnet as main ingredient. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. This dish has a sour taste best to serve during rainy and cold season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 120 minutes
Good for 4-6 persons

Ingredients:
1 kilo bagnet, cut into serving pieces
12 tamarind(sampalok) or 2 packs sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 1/2 liters pork broth
6 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Ingredients:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add bagnet and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Bacon Fried Rice

Filipino Style Recipe: Bacon fried rice is another easy and simple rice dish. It is mainly made up of cooked rice stir fried together with bacon, green peas and other spicy seasonings. This can be serve during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-4 servings

Ingredients:
3 cups cooked rice, leftover
150 grams cured bacon
5 cloves garlic, minced
1 white onion, chopped
2 tablespoons spring onions
2 tablespoons green peas
1 tablespoons vegetable oil
2 pieces raw eggs, beaten
salt and pepper to taste

Procedures:
Part 1
1. In the pan, heat oil then fry bacon over medium heat until crisp.
2. Drain on paper towel then cut into small pieces. Set aside.
3. Reduce and reserve the excess oil. Leave at least 2 tablespoons oil in the pan.

Part 2
1. In a same pan, saute garlic, onion and green peas for 2 minutes.
2. Add cooked rice and 2 tablespoons reserved oil then stir cook for 3 minutes. Add eggs then set for a minute.
3. Add 1 tablespoon spring onions then stir, scramble and break them into small pieces.
4. Add bacon then season with salt and pepper according to taste.
5. Transfer to serving plate then serve with other dish. Enjoy!

Fish Fingers

Filipino Style Recipe: Fish fingers is another popular finger food or snack that consists of fish fillets coated into flour, egg and breadcrumbs then deep fry until golden brown. This is usually serve together with dipping sauce and beer.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
1 cup breadcrumbs(optional)
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge into flour mixture or breadcrumbs to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown.
Drain on paper towel and set aside.
2. Transfer fish fillets into serving plate then serve with garlic-mayo dip.

Crab Fried Rice

Filipino Style Recipe: Crab fried rice is another easy and simple delicious fried rice dish. It is mainly made up of fried rice and crab meat mixed together until cooked. This dish is usually served during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 15-20 minutes
Good for 4-5 servings

Ingredients:
5 cups cooked rice, leftover
3 big-sized crabs, cleaned
6 cloves garlic, chopped
1 thumb-sized ginger, grated
2 tablespoons vegetable oil
1/4 cup water
salt to taste
2 tablespoons chopped spring onion(half for garnishing)

Procedures:
Part 1
1. In a pot, boil crabs in salted water over low heat for 10 minutes or until cook.
2. Drain and let it cool. Scoop out all crab meat from shells. Set aside

Part 2
1. In the pan, heat oil and saute ginger, garlic and spring onion.
2. Add crab meat then stir cook for a minute over low heat.
3. Add cooked rice then seasoned with salt and ground pepper according to taste.
4. Keep stirring for 5 minutes then transfer to serving plate and garnish with spring onion.

Fish n Chips

Filipino Style Recipe: Fish n Chips is a popular finger food or snack that consists of fried fish fillets and chips/fries. The fish fillet coated with batter, deep fry until golden brown. This is commonly serve as finger food together with dipping sauce and beer.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
2 pieces potatoes, cleaned and sliced
1/2 cup flour
2 raw eggs, beaten
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge again into flour mixture to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown. Drain on paper towel and set aside.
2. In a same frying pan, deep fry potatoes for 3 minutes then drain on paper towel and set aside.
3. Transfer fish fillets and fries into serving plate then serve with garlic-mayo dip.

Aligue Rice

Filipino Style Recipe: aligue rice is another easy and simple but mouth-watering fried rice dish. It is mainly made up of fried rice and crab fat mixed together until rice is well coated. Usually served during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 15-20 minutes
Good for 4-5 servings

Ingredients:
5 cups cooked rice, leftover
2 tablespoons aligue(crab fat)
6 cloves garlic, crushed
1 thumb-sized ginger, grated
2 tablespoons olive oil
2 tablespoons chopped spring onion(half for garnishing)

Procedures:
1. In the same pan, heat olive oil and saute ginger, garlic and spring onion.
2. Add aligue then stir cook for a minute over low heat.
3. Add cooked rice then seasoned with salt and ground pepper according to taste.
4. Keep stirring for 5 minutes or until until rice is well coated.
5. Transfer to serving plate and garnish with spring onion.

Chicken Pandan

Filipino Style Recipe: Chicken pandan is a simple yet delicious chicken dish originated from Thailand. This dish is made of chicken pieces marinated then wrapped with pandan leaves. Deep fry until golden brown then serve with toyo-mansi sauce. This is usually serve together with steamed rice or can be serve as pulutan.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 15 minutes
Good for 10-14 pieces

Ingredients:
400 grams chicken fillets, cut into pieces
10-14 pandan leaves
cooking oil for frying

Marinade:
3 tablespoons soy sauce
2 tablespoon calamansi juice
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 tablespoon sugar
1 tablespoon sesame oil
salt and pepper to taste

Procedures:
Part 1
1. In a large bowl, combine marinade ingredients then mix until well blended.
2. Add chicken then marinate for 2-3 hours inside the fridge.
3. Drain chicken then wrap each pieces with pandan leaves.

Part 2
1. In a frying pan, heat enough oil then deep fry wrapped chicken until golden brown. Drain.
2. Transfer to serving plate then serve with dipping sauce and steamed rice.