pinoy

Chicken Curry

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f-chickencurry

Filipino Style Recipe: Chicken curry is one of the popular chicken dish in the Philippines. This dish has a strong flavor and aroma similar to Indian and Arabian cuisines. Chicken is cook in curry powder and other spices, we also add coconut milk for creamy and more flavorful taste which most Filipinos love it.

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

Ingredients :
1 kilo chicken, cut into serving pieces
3 potatoes, quartered
3 bell pepper(red & green), cut into strips
1 cup coconut milk or evaporated milk
3 tablespoon curry powder
1 large onion, quartered
3 cloves garlic, minced
2 tablespoon oil
1 tablespoon fish sauce(patis)
1 cup water
salt and pepper to taste

2 medium carrots, chopped(optional)
3 celery stalks, cut into 1-1/2” long(optional)
2 pcs large hot chili peppers, sliced(optional)

Procedures :
Part 1
1. In a pan, fry potatoes until color turns to light brown. Drain and set aside.

Part 2
2. In the same pan, saute garlic and onion for a few minutes until soft
3. Add chicken and pour fish sauce, continue sauteing for 3 minutes or until color turns to light brown.
4. Season with curry powder, salt and pepper. Continue stirring for another 2 minutes.
5. Add water. Cover and simmer for 10 minutes or until chicken is half done.
6. Lower the heat, add celery, bell peppers and fried potatoes. Simmer for another 3 minutes.
7. Add milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes.
8. Adjust seasoning according to taste.
9. Remove from heat. Serve hot. Enjoy!

Spinach Fettuccine Carbonara

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Filipino Style Recipe: Spinach Fettuccine Carbonara is an easy and simple pasta dish. It is usually consist of pasta and a creamy white sauce topped with ham, bacon and grated cheese. This is similar to other carbonara but we used spinach fettuccine pasta to have a healthier version.

Estimated time of preparation and cooking: 15-30 minutes.
Good for 4-6 person.

Ingredients:
500 grams Spinach Fettuccine (or any desired pasta)
1 can Creamed of Mushroom Soup
250 ml All Purpose Cream
1 can Evaporated Milk
200 grams sweet ham
200 grams bacon
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
2. Fry the ham, drain and cut into small square pieces. Set aside.

Part 3
1. In a pan, heat oil then saute garlic and onion. Add 3/4 of fried bacon and ham.
2. Add evaporated milk and creamed mushroom soup then stir.
3. Add all purpose cream, ground pepper and grated cheese. Stir until well blended.(Add milk or water if the sauce is too creamy or salty)
4. Simmer until beginning to thicken then remove from heat.
5. Prepare pasta on pasta tray, pour the sauce on top then sprinkle with grated cheese. Add the remaining bacon and ham bits.
6. Serve with garlic bread. Enjoy

Notes:
1. For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

(thanks Ms.Rochelle for sharing)

Beef Broccoli

vangiz 5 Comments

Filipino Style Recipe: beef broccoli is another easy and popular beef dish. Normally the beef cut into strips then marinated and stir cooked with broccoli in a blend of oyster sauce, soy sauce, salt and pepper. Usually served as main dish with steamed rice.

Estimated time of preparation and cooking: 45-50 minutes.
Good for 3-5 person

INGREDIENTS:
1 kilo sirloin or flank beef, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
1/4 cup soy sauce
1/2 cup oyster sauce
1 tablespoon lemon or calamansi juice
1/4 cup cornstarch
1 teaspoon ground pepper
3 tablespoon cooking oil
1 tablespoon cornstarch(dissolved in 1 cup water)
sugar and salt to taste

3 tablespoon sesame oil(optional)
100 grams golden mushrooms, cut in half(optional)
1 carrot, sliced thinly into strips(optional)

PROCEDURES:
Part 1
1. In a bowl, combine beef, soy sauce, lemon juice, cornstarch, salt, ground pepper, sesame oil and marinate for 15 minutes.

Part 2
2. Cook broccoli in a boiling water for 1 minutes or until tender. Drain and rinse with cold water.

Part 3
1. In a sauce pan, heat cooking oil and stir fry beef until color change to brown and start to sizzle. Set aside.
2. In the same pan, saute garlic, onion and ginger.
3. Add in beef and pour dissolved cornstarch, sugar and oyster sauce. Stir cook for another 5 minutes or until sauce thickens.
4. Adjust seasoning according to taste then add in broccoli and mix well.
5. Remove from heat then served with steamed rice.

Notes:
1. To slice beef very thin, freeze it and slice before it is completely thawed.
2. You may also add 1 carrot sliced thinly into strips and 100 grams golden mushrooms cooked together with broccoli.

Nilagang Baka(Beef Stew)

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Filipino Style Recipe: nilagang baka or beef stew is an easy yet delicous Filipino soup dish. Beef stew is so simple to prepare but time consuming. The beef simmered for an hour until tender then cooked with corn cobs, potatoes, bananas and veggies. This is so popular and can be served anytime or the best during rainy season.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 70 – 90 minutes

Ingredients :
1 kilo of beef meat (brisket, shank,short ribs), cut into serving pieces
3 medium-sized potatoes, cut into quarter
5 pieces cardava banana(saging na saba)
3 Japanese corn cobs, cut into 3-4 pieces
1 small bundle green beans(baguio beans), trimmed
1 bundle bok choy (Pechay) , cut the 2 pieces
1 onion, chopped
1 tablespoon peppercorn
fish sauce(patis) or salt to taste
1 liter of water
1/2 small cabbage, cut into quarter(optional)

Procedures:
1. In a large casserole, place the meat and add water. Set over medium heat and bring to a boil and simmer for about 1 hour or until meat is tender. Remove the scum as it rises. Add more water if necessary. Pressure cooker only takes 30 minutes.
2. Add corn and onion. Season with fish sauce and sprinkle some salt. Simmer for another 10 minutes or until the corn is tender.
3. Put potatoes and continue cooking until potatoes are cooked.
4. Then add cardava banana and all the vegetables. Do not cover and simmer for about 5 minutes or until vegetables are done. Do not overcooked the vegetables.
5. Adjust seasoning with fish sauce and salt according to taste.
6. Serve hot with fish sauce and birds eye chili(siling labuyo) for condiments.

Notes:
1. You may also add anise or cinnamon powder for seasoning.
2. You can also try chicken (chicken stew) or pork (pork stew) for variety.

Sinigang sa Miso(Maya Maya)

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Filipino Style Recipe: sinigang sa miso(maya maya) or snapper in miso-tamarind soup is another Filipino soup dish. This is similar to other sinigang that has a sour broth. Normally the snapper cooked in a combination in rice washing, tomatoes, vegetables, miso paste and tamarind which gives a sour taste.

Estimate Time of Preparation and Cooking: 40 minutes to 55 minutes.
Good for 3-5 person.

Ingredients:
1 kilo snapper(maya maya)
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
a bunch of mustard greens(mustasa)
1 radish, sliced(optional)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1(Optional)
1. In a frying pan, heat oil then fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried fish and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Banana Split

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Banana split is an ice cream-based dessert that served in a long dish called boat. This is one of the best dessert and popular around the world.

Estimated Time of Preparation: 10 minutes. Good for 1-2 person

INGREDIENTS:
1 banana, sliced lengthwise
1 scoop each vanilla, chocolate and strawberry ice cream
marshmallow creme(optional)
whipped cream(optional)
strawberry syrup
chocolate syrup or hot fudge
cherry
nuts,chopped

PROCEDURES:
1. Place banana slices in a long skinny ice cream bowl.
2. Top with scoops of ice cream(vanilla, chocolate and strawberry).
3. Pour chocolate syrup on vanilla ice cream.
4. Pour strawberry syrup on strawberry ice cream.
5. Pour marshmallow creme on chocolate ice cream.
6. Top each with whipped cream.
7. Sprinkle with nuts
8. Top each with a cherry.

Notes:
1. Low-Fat Frozen Yogurt may use instead of whipped cream.
2. You may also use strawberry instead of cherry.
3. Caramel syrup is a good alternative for marshmallow creme.
4. Adding waffle stick like stick-O or sliced peaches makes your dessert much special.
3. Some added marshmallow, pineapple tidbits, pecans, choc bits and mini M&Ms bits as toppings.

Pinakbet or Pakbet

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Pinakbet or Pakbet (Meat and Vegetable Stew with Shrimp Paste) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste. One of my favorite when it comes to vegetables dishes as long as not overcooked. I’m not a fan of bitter melon, so I sliced it into small pieces that I can swallow directly. This recipe is a variation from Ilocos Region called “Pakbet Ilokano”. Happy cooking.

Estimated Preparation and Cooking Time: 40-50 minutes. Good for 3-5 person.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Serve with rice. Share and Enjoy!

Notes:
1. Some is allergic to shrimp paste, you may substitute with fish sauce(patis) instead.

Pinoy Beef Steak(Bistek)

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

INGREDIENTS:
3/4 kilo beef(round, sirloin or tenderloin), sliced 1/4-inch think
1 tablespoon lemon juice or calamansi
5 tablespoons soy sauce
3 cloves of garlic, minced
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1 onion, sliced in rings
4 tablespoons cooking oil

PROCEDURES:
Part 1
1. Marinate meat in lemon juice, garlic, ginger, soy sauce and ground pepper for 30 minutes.

Part 2
2. In a pan, heat cooking oil over medium heat. Lighty fry the onion rings. Remove from pan and drain. Set aside

Part 3.
3. In the same pan, Add the marinated meat, stir-fry meat until cooked and tender.
4. Transfer to a serving platter including the oil and sauce.
5. Garnish with onion rings.
6. Serve hot and enjoy!

Adobong Sitaw

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Filipino Style Recipe: Adobong sitaw is another variant of classic Filipino adobo. It consist of string beans and meat braised in soy sauce, vinegar and spices. It can be cooked with chicken, pork or both, with liver or without. Some used crispy pork(liempo), mushrooms and tofu cubes as alternative protein base. Ideally, sauce should be naturally thick and oily but this is very delicious. This recipe is so easy to cook.

Estimated cooking time: 40-50 minutes.
Good for 2-3 person.

Ingredients:
1/4 kilo pork belly or ground pork, cut into small cubes or strips
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1 head garlic; minced
1 medium onion; sliced
3 tablespoons of soy sauce
3 tablespoons of vinegar
1/4 cup water
1 bay leaf
black pepper
cooking oil
sugar and salt to taste
1-2 hard boiled eggs, cut into slices(optional)

Procedures:
1. In a pan, stir cook pork until brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Pour water, soy sauce, vinegar, bay leaf and pepper then simmer for 5 minutes.
4. Add string beans, stir and simmer for another 8-10 minutes or until string beans in tender.
5. Season with sugar and salt according to taste.
6. Garnish with hard boiled eggs, serve hot and enjoy!

Chopsuey

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Filipino Style Recipe: Chopsuey is a Chinese dish that is now popular for many Filipinos and some other countries. It consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice and some served with stir-fried noodles which they called Chow mein.

In this recipe, I added shrimp and quail eggs that makes chop seuy special. I’ll never forget to include “baby corn”, because this is one of my favorite ingredients. It will be more tasty if you use meat broth instead of water. For me, I love pairing it with java rice instead of steam rice.

Estimated preparation & cooking time: 45 minutes. Good for 3-5 persons.

INGREDIENTS:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled

12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips

2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)

1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar

Salt and pepper, as needed

PROCEDURES:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
6. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
7. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
7. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
8. Add the carrot, baby corn and then all the vegetables.
10. Add the sauce, stirring until it thickens.
11. Cook for about 10 minutes or until vegetables are done.
11. Add salt and pepper according to taste.
12. Serve hot with rice.