Ingredients

Pansit Bihon Guisado

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Filipino Style Recipe: pansit bihon guisado is a noodle dish originate from Chinese that has become very popular in Filipino cuisine. Pansit bihon consists of rice noodles(bihon) mixed with pork, chicken and different vegetables. This dish is commonly served in different occasions.

Estimated time of preparation and cooking: 40-60 minutes
Good for 8-10 persons

Ingredients:
500 grams rice noodles(bihon)
100 grams pork, sliced in small pieces
1 chicken breast, cooked and shredded
4 cups chicken broth from chicken breast
4 tablespoons soy sauce
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned
1 cup celery(kintsay), sliced
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
10 pieces calamansi

100 grams pork or chicken liver(optional)
100 grams shrimps, shelled and deveined(optional)
1 chicken cube(bouillon cube)(optional)

Procedures:
Part 1
1. In a big bowl with water, soak noodles for 10 minutes or until soft. Drain and set aside.

Part 2
1. In a wok, saute the garlic and onions.
2. Add pork and liver, then cooked until color turns to brown.
3. Add broth, soy sauce, and bouillon cube then simmer for 3 minutes.
4. Add vegetables and the remaining ingredients then season with salt and pepper. Simmer for 5 minutes or until half cooked.
5. Remove and set aside all the ingredients except for the liquid.(Make sure the liquid is enough for the noodles to cook and absorb).
6. Add bihon then toss until the the liquid absorb.
7. Put back all the ingredients then cooked 2 minutes. Mix well.
6. Adjust seasoning according to taste then remove from heat. Serve hot with calamansi.

Stir Fry Snow Peas and Mushrooms

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Filipino Style Recipe: Stir fry snow peas and mushrooms is another easy yet healthy food. Normally the snow peas and mushrooms comes stir fried then cooked in a blend of cornstarch, water and soy sauce.

Estimated time preparation and cooking: 5 minutes
Good for 4 persons

Ingredients:
2 cups fresh snow peas(sitsaro), trimmed
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/2 cup water
1 tablespoon soy sauce
1 chicken cube(bouillon cube)
2 olive oil

Procedures:
1. In a pan, heat olive oil and stir fry snowpeas and mushrooms.
2. In a bowl, combine cornstarch, water, soy sauce and chicken cube. Mix until well blended.
3. Pour the mixture in a pan, simmer for 2 minutes or until thickens. Serve hot.

Pork Caldereta

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Filipino style recipe: pork caldereta or kalderetang baboy is another tomato-based dish and commonly served by Filipinos. This is similar to beef caldereta and chicken caldereta. Normally the pork boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
500 grams pork(liempo or spareribs), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Stir Fry Shrimp in Tomato Paste

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Filipino Style Recipe: Stir fry shrimp in tomato paste is another easy and quick shrimp dish. It usually consists of shrimp fried and cooked in tomato paste, soda and vinegar then season with salt and pepper.

Estimated time of preparation and cooking: 20-30 minutes
Good for 2-3 servings

Ingredients:
12 large shrimps, peeled and deveined
1/2 egg white
1 tablespoons cornstarch
3/4 tablespoon tomato paste
1/4 cup vinegar
1 1/2 cups soda(sprite or 7-up)
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, mix cornstarch, egg white and salt. Toss shrimp to coat evenly.
2. In a frying pan, heat oil and fry shrimp until color turns to golden brown. Drain and set aside.

Part 2
1. In a sauce pan, pour tomato paste, soda, vinegar, salt and pepper.
2. Bring to boil until slightly reduced and thicken. Stir constantly.
3. Add fried shrimp and toss to coat. Remove from heat.
4. Transfer to serving plate then serve hot.

Bagnet

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Filipino Style Recipe: Bagnet is the Ilocano version of lechon kawali. This dish is the delicacy in Ilocos region. Normally the pork belly boiled and deep fried until crispy and blister on skin then serve with vinegar.

Ingredients:
1 kilo pork belly(liempo), slice into 2 inch thick
5 gloves garlic, crushed
1 teaspoon peppercorns
2 tablespoon salt
1 bay leaves
1/2 liter water
cooking oil for frying
2 tablespoon flour(optional)

Procedures:
Part 1
1. In a pot, arrange pork belly and pour water, garlic, peppercorns, bay leaves and salt.
2. Bring to boil for 45-60 minutes or until tender. (Cook in pressure cooker takes 25 minutes).
3. Drain on paper towel and let it cool. Refrigerate over night.

Part 2
1. Sprinkle the pork belly with a small amount of flour to prevent it from drying.
2. In a frying pan, heat enough oil and deep fry pork belly in low heat for 30 minutes or until brown.
3. Drain on paper towel and let it cool.
4. Reheat the same oil and deep fry the pork belly once more for 10 minutes.
5. Sprinkle with cold water, this will help blister the pork skin.
6. Repeat the procedure until crisp and blisters on the skin.
7. Drain on paper towels and slice to serving pieces.
8. Serve with spicy vinegar.

Stir Fry Fish Fillet and Bok Choy in Oyster Sauce

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Filipino Style Recipe: Stir fried fish fillet and bok choy in oyster sauce is another easy yet healthy food. Normally the fish fillet comes stir fried together with bok choy then cooked in oyster sauce.

Estimated time preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
300 grams fish fillet, cut into serving pieces
a bunch of Vietnam pechay(bok choy)
1 onion, chopped
3 cloves garlic, minced
1 thumb-sized ginger, sliced thinly
1/4 cup oyster sauce
2 tablespoon vegetable oil
salt and pepper to taste
1 tablespoon sesame oil(optional)

Marinate:
1/4 cup soy sauce
2 tablespoon lemon or calamansi juice
1/4 cup cornstarch

Procedures:
Part 1
1. In a bowl, combine fish, soy sauce, lemon juice and cornstarch. Marinate for 10 minutes.

Part 2
1. In a pan, heat oil and saute garlic, onion and ginger until golden brown. Drain and set aside.
2. In a same pan, stir fry fish for 5 minutes or until tender. Drain and set aside.

Part 3
1. In a same pan, stir fry bok choy and add toasted garlic, onion and ginger. Cook for 1 minutes.
2. Add stir-fried fish, oyster sauce, sesame oil, salt and pepper. Mix well.
3. Transfer to serving plate then serve.

Sinampalukang Manok

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f-s072012

Filipino Style Recipe: sinampalukang manok or chicken in tamarind is another simple and easy Filipino dish. This is similar to sinigang na hipon and sinigang na baboy. Normally the chicken sauteed and cooked in a combination of onions, garlic, ginger, different vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 30-40 minutes
Good for 5-6 servings

Ingredients:
1 kilo chicken, cut into serving pieces
12 pieces tamarind(sampalok) or 1 pack sinigang mix
5 cups water or rice wash
3 gloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, sliced
3 tomatoes, quartered
3 pieces green peppers(siling haba)
1 bundle water spinach(kangkong), cut into 2 inches
1 bundle string beans(sitaw), cut into 2 inches
fish sauce or salt and pepper to taste
2 tablespoons vegetable oil


1 cup tamarind leaves(optional)
2 pieces eggplants, cut into serving pieces(optional)
1 chicken bouillon(broth cube)(optional)

Procedures:
Part 1
In a pot, boil tamarind until soften then pound and extract the juice. Set aside.

Part 2
1. In a pot, heat oil and saute garlic, onions and ginger.
2. Add chicken and pour fish sauce then continue sauteing until chicken is light brown.
3. Pour water, tomatoes and chicken bouillon then bring to boil. Add water if necessary
4. Add tamarind leaves and tamarind juice then simmer for 5 minutes over low heat.
5. Add eggplant, string beans and green chili. Simmer of 5 minutes.
6. Adjust seasoning with fish sauce or salt and pepper.
7. Turn off the heat, add water spinach and cover for a few minutes.
8. Transfer to serving bowl and serve with steamed rice. Enjoy!

Salmon Macaroni Salad Recipe

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f-s071712

Filipino Style Recipe: salmon macaroni salad recipe is usually made with shredded salmon, macaroni noodles, mayonnaise, mustard, salt and pepper. This is usually served as appetizer.

Estimated time of preparation and cooking: 30-45 minutes
Good for 4 servings

Ingredients:
250 grams macaroni noodles
2 cups salmon, canned or cooked
1 small onion, chopped
1/2 cup mayonnaise
1 teaspoon mustard
1 tablespoon lemon juice
salt and pepper to taste

1 medium cucumber, peeled and sliced(optional)
1 small broccoli, steamed and chopped(optional)
2 tablespoons fresh parsley, chopped(optional)

Procedures:
Part 1
1. Cook macaroni noodles according to package cooking instructions.

Part 2
1.In a large bowl, add salmon and the rest of the ingredients.
2. Add macaroni and ground pepper. Mix well.
3. Adjust seasoning according to taste. Garnish with parsley.
4. Refrigerate then serve.

Pork Adobo in Salt

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f-p071312

Filipino Style Recipe: pork adobo in salt or adobong baboy sa asin is a popular dish in Bicol Region. Normally the pork boiled with vinegar, garlic, laurel and salt until all the liquid is absorbed. Sometimes they called it white adobo or adobong puti.

Estimated time preparation and cooking: 30-40 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo pork, cut into serving pieces
2 cups water
1 garlic head, crushed
2 pieces bay leaves
1/2 cup vinegar
1 teaspoon salt

1 teaspoon peppercorns(optional)
1 small-sized white onion, sliced(optional)
a pinch of chili flakes(optional)

Procedures:
1. In a pan, arrange pork and add water. Bring to boil until the meat is tender. Add water if needed.
2. Pour vinegar, garlic, bay leaves, pork broth cubes and salt.
3. Continue cooking until all the liquid is absorbed.
4. Adjust seasoning according to taste.
5. Cook until the garlic turns to brown and the pork is start to render oil.
6. Remove from heat and transfer to serving plate then serve!

Chicken Adobo with Coconut Milk

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Filipino Style Recipe: chicken adobo with coconut milk or adobong manok sa gata is a popular dish in Bicol Region. Normally the chicken sauteed and cooked with vinegar and coconut milk.

Estimated time preparation and cooking: 40-50 minutes
Good for 5-6 persons

Ingredients:
1 kilo chicken, cut in serving pieces
3 cloves garlic, finely minced
1 onion, chopped
1 thumb-sized ginger, julienned
1 tablespoon peppercorns
2 bay leaves
1/4 cup white vinegar
2 cups coconut milk
1 tablespoon vegetable oil
salt to taste

1 chicken broth cubes(optional)
2 pieces chili finger(siling labuyo)(optional)
6 stalks lemon grass, pounded(optional)

Procedures:
Part 1
1. In a stock pot, add chicken and lemon grass. Bring to boil until chicken is tender.

Part 2
1. In a pan, heat oil and saute ginger, garlic and onion.
2. Add chicken pieces then pour vinegar. Simmer for 1 minute.
3. Add peppercorns and bay leaves.
4. Pour 1 cup of coconut milk, chili finger and chicken broth cubes.
5. Simmer until the coconut milk is half absorbed. Stir occasionally.
6. Pour another cup of coconut milk and bring to boil until thickens.
7. Adjust seasoning according to taste.
8. Serve hot with rice.

Notes:
1. You may also add chayote or green papaya if desired.