fried

Bacon Fried Rice

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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

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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

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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

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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

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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

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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.

Crispy Pata

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Filipino Style Recipe: Crispy Pata is a popular Filipino dish made from pork knuckle cooked and deep fried until crisp and golden brown. This is commonly served in any special occasion as main dish or pulutan together with beer.

Estimated time of preparation: 15 minutes(plus marinating time)
Estimated time of cooking: 50 minutes
Estimated time of frying: 40 minutes
Good for 3-4 persons

Ingredients:
1 piece(1 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
5 cloves garlic, crushed
1 large onion, chopped
2 pieces bay leaves
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, bay leaves, salt and pepper.
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. Rub pata with salt and pepper then deep fry over low heat until crisp and golden brown.
2. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Piniritong Dinuguan (FRIED PORK MASK STEWED IN HOG’S BLOOD)

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Filipino Style Recipe: “Dinuguan” has been a signature Filipino dish since time immemorial. Different regions and localities vaunt their own version of this recipe which foreigners term as “chocolated pork”. In view, no matter what variation nor modification is applied in terms of ingredients or part of meat utilized, they all boil down to: stewed pork with hog blood. Making waves currently is the presentation that contains “chicharon” (pork crackling) on top…aptly calling it “Crispy Dinuguan”.

Veering away, this recipe’s technological cooking procedure will NOT make use of “chicharon” but desired crunchiness is attained.

INGREDIENTS:
MEAT:
1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces

BOILING BROTH MIX:
1 liter tap water
10 grams salt
3 grams cracked black pepper
10 ml. ginger juice
(This blend removes “lansa” (fishy-ness) of meat
and letting it absorb little flavor
otherwise not attained by boiling in just plain water)

FRYING & SAUTEING MIX:
30 ml. EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
3 small “siling pansigang” (banana peppers or chili fingers),
de-seeded and sliced into smaller pieces.

HOG’S BLOOD MIX:
1 kilo hog’s blood. Strain to get away from further coagulation
or lumping. Set aside.
100 ml. of leftover boiling broth mix
25 ml. cane vinegar
15 ml. soy sauce

FLAVOR ENHANCERS:
80 ml. fresh milk or evaporated milk
10 ml. “patis” (fish sauce)
10 ml. ginger juice
4 pieces dried bay leaves
2 grams ground black pepper
3 grams MSG(optional)

PROCEDURES:
Part 1
1. In a suitable casserole, blend all ingredients of boiling broth mix.
2. Add pork mask slices and boil to desired tenderness.
3. Remove boiled mask, cut into smaller pieces.
4. Set aside both pork mask pieces and the leftover boiling broth mix which will be utilized later.

Part 2
1. In frying pan, under medium setting, heat EVOO, fry garlic and sliced banana peppers for 1 minute.
2. Add pork mask pieces, tossing constantly and continue frying until they turn crispy (approx. 5-8 minutes)
3. Using slotted ladle retrieve fried mask and set aside. This meat is done.
4. In the same leftover frying/sautéing mix (oil), add in all ingredients of hog’s blood mix. Transfer to another casserole if need be.
5. CONSTANTLY STIRRING, (to avoid further blood coagulation) bring to a boil.
6. When boiling starts, add in ALL ingredients of the flavor enhancers. Continue boiling for 1 minute adding extra “patis” or black pepper or milk if so desired. DONE. This is now your “DINUGUAN” without the meat.
7. When serving, pour unto bowl, add in desired quantity of fried pork mask, mix a bit, garnish with “sili pansigang” then serve with a smile and be PROUD of your creation.

Spicy Fried Rice

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Filipino Style Recipe: Spicy fried rice is another easy and simple rice dish. It is mainly made up of fried rice stir fried together with ham, shrimps 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 4-5 servings

Ingredients:
5 cups cooked rice, leftover
1 head garlic, slice thinly
1/4 teaspoon dried chili flakes or chili powder
1/4 teaspoon paprika
1/4 teaspoon turmeric powder
1 green bell pepper, diced
2 pieces ham, diced
12 pieces shrimp, peeled and deveined
salt and pepper to taste
1 tablespoon butter or cooking oil
chopped spring onions and red chili for garnishing

Procedures:
Part 1
1. In the pan, heat oil then stir fry ham and shrimp for 2 minutes. Remove from pan and set aside.

Part 2
1. In a same pan, stir fry garlic until golden brown. Remove from pan and set aside.
2. In a same pan, ad bell pepper then stir cook for a minute.
3. Add cooked rice then sprinkle with paprika, turmeric and chili flakes. Mix well.
4. Add fried garlic, ham and shrimp then season with salt and pepper. Cook for another minute.
5. Transfer to serving plate then sprinkle with spring onions. Garnish with red chili.

Spicy Salt and Pepper Tofu

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Filipino Style Recipe: Spicy Salt and Pepper Tofu is another easy and simple dish inspired by Chinese cuisine. The tofu was coated in cornstarch then fried until golden brown. The sauce was made up of sauteed garlic, spring onions, dried chili flakes and other seasonings then tossed together with fried tofu. This can be serve as side dish or appetizer.

Estimated time of preparation: 5 minutes.
Estimated time of cooking: 10-15 minutes.
Good for 2-3 persons

Ingredients:
400 grams medium firm tofu
3/4 cup cornstarch
3 gloves garlic, minced
1 tablespoon spring onion, chopped
1/2 teaspoon dried chili flakes
1/2 teaspoon rosemary
1/2 teaspoon dried basil
1/2 teaspoon brown sugar
1 tablespoon soy sauce
vegetable oil for frying
salt and pepper to taste

Procedures:
Part 1
1. Pat dry tofu then cut into 1 inch cubes.
2. In another bowl, combine cornstarch, salt and pepper then toss tofu until coat evenly.

Part 2
1. In a frying pan, heat oil and fry tofu for 2-3 minutes or until golden brown.
2. Drain on paper towels and set aside.

Part 3
1. In a pan, heat oil and saute garlic, spring onions, dried rosemary and chili flakes.
2. Add soy sauce, brown sugar then cook for a few seconds.
3. Add fried tofu and dried basil then toss.
4. Remove form heat then transfer to serving plate. Serve with your favorite dip.