recipe

Wild Mushroom Soup

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Filipino Style Recipe: Wild Mushroom Soup is a delicious rich in flavor soup dish made of different types of mushroom cooked in beef broth and flour. This dish is usually serve as starter or during rainy season.

Ingredients:
1 tablespoon butter
2 tablespoons finely chopped onion
1/2 cup thinly sliced button mushrooms
1/2 cup fresh chopped oyster mushrooms
1/2 cup thinly sliced shiitake mushrooms
1/2 teaspoon fresh parsley
2 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

Procedures:
1. In a pan, melt butter then saute onion.
2. Add mushrooms and parsley then saute until brown.
3. Add brandy then simmer for half a minute.
4. Add beef broth and flour then stir slowly until well combined.
5. Simmer for 10 minutes then season with salt and pepper.
6. Transfer to serving plate. Drizzle with milk(optional) then garnish with dried parsley.
7. Serve with bread.

Sinigang na Danggit sa Kamias

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Filipino Style Recipe: Sinigang na danggit sa kamias is another simple and easy Filipino dish. The procedure is similar to other sinigang, but we used kamias as alternative to tamarind.

Ingredients:
1/2 kilo rabbitfish(Danggit), cleaned
12 pieces fresn kamias (bilimbi)
4 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch mustard greens (optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger, tomatoes and kamias.
2. Pour water and bring to boil. Add fish then cover and simmer for 10 minutes. Add more water if needed.
3. Season with ground pepper, salt or fish sauce according to taste.
4. Add green chili and mustard greens and simmer for another 3 minutes.
5. Transfer to serving bowl and serve hot.

Ice Scramble

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Filipino Style Recipe: Ice Scramble or iskrambol is a popular Filipino street food consists of shaved ice, milk, sugar, extract and red liquid coloring. This dessert is easy and simple to preapared and usually served during meryenda (mid-afternoon snack) or summer season.

Ingredients:
1 medium-sized can evaporated milk
1/2 teaspoon banana or vanilla extract
few drops of red liquid coloring
3 cups shaved ice

Toppings:
powdered milk
marshmallows
chocolate syrup

Procedures:
Part 1
1. In a mixing bowl, combine evaporated milk, banana extract, sugar and liquid coloring.
2. Add shaved ice then mix until well blended.Adjust consistency as desired.

Part 2
1. In a cup, pour ice mixture then top with milk powder, marshmallow and chocolate syrup.
2. Serve immediately.

Photo credit to Soneng

Creamy Chopsuey

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Filipino Style Recipe: Creamy Chopsuey is another variety of popular vegetable dish. Similar to typically chopsuey, it is consists of different vegetables. Instead of dissolved cornstarch, we used cream of mushroom soup for creamier and tastier dish.

Ingredients:
1/4 kilo pork, cut into small cubes
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
1 can Cream of Mushroom soup
2 to 3 tablespoons vegetable oil
5 cloves garlic, diced
1 medium onion, minced
salt and pepper to taste

Sauce Mixture:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoons sesame seed oil(optional)
1-2 cups of water
1 teaspoon sugar

Procedures:
Part 1
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, water and sugar.

Part 2
1. In a pan, Simmer pork in water just enough to cover the meat. Bring to boil and cook until water dried up.
2. Add vegetable oil and set aside the meat.
3. Saute the garlic and onion then put back the meat. Sprinkle lightly with salt and pepper.
4. Add shrimp and quail eggs. Add the carrot, baby corn and then all the vegetables. Stir cook for a minute.
5. Pour cream of mushroom and sauce mixture then adjust seasoning according to taste. Add more water if necessary.
6. Simmer over high heat 3-5 minutes or until vegetables are half-cooked.
7. Transfer to serving bowl then serve hot with rice.

Spicy Pork Salpicao

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Filipino Style Recipe: Pork Salpicao is another typical Filipino pork dish made of marinated pork then stir cook until brown and tender. This dish is usually serve with fried garlic.

Ingredients:
1/2 kilo pork, cut into cubes
1/2 tablespoon garlic, chopped
1 tablespoon butter
3 tablespoons olive oil
1 red bell peppers, cut into strips
1 green chili, slice diagonally
parsley for garnishing

Marinade:
1 tablespoon olive oil
2 tablespoons Worcestershire
2 tablespoons soy sauce or oyster sauce
1/2 tablespoon garlic, minced
1/2 tablespoon paprika(optional)
1/2 teaspoon cayenne pepper or chili flakes(optional)
1 tablespoons brown sugar
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine pork and marinade then set aside for atleast 2 hours.

Part 2
1. In a pan, heat 1 tablespoons olive oil and toast the garlic until colors turn to golden brown and crispy. Remove from the pan and set aside.
2. In a same pan, stir fry bell peppers and green chili until fragrant. Remove from the pan and set aside.

Part 3
1. In the same pan, cook the pork 20-30 minutes or until brown and start to render oil. Add water if necessary.
2. Add butter then stir cook for 2 minutes. Add fried bell peppers and green chili.

Part 4.
1. Remove from heat and transfer into to serving plate then garnish with parsley
2. Sprinkle with fried garlic then serve with streamed rice.

Bagnet (Isabela Style)

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Filipino Style Recipe: Bagnet is the Ilocano version of lechon kawali. This dish is the delicacy in northern part of Luzon. 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
3/4 liter water
cooking oil for frying
salt for rubbing

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.
3. Prick the skin using fork then drain and let it cool. Refrigerate over night.

Part 2
1. Rub pork belly with salt then set aside for 10 minutes.

Part 3
1. In a frying pan, heat enough oil and deep fry pork belly in low heat for 30 minutes or until brown. Drain and let it cool.
2. Reheat the same oil and deep fry the pork belly again for 10 minutes.
3. Sprinkle with cold water, this will help blister the pork skin. Continue frying for 5 minutes.
4. Drain and slice into serving pieces.
5. Serve with spicy vinegar.

Bagnet Stew

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Filipino Style Recipe: Bagnet Stew is another way on how to cook 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 and a little salty taste best to serve during rainy and cold season.

Ingredients:
500 grams bagnet, cut into serving pieces
6 cloves garlic, minced
2 onions, chopped
3 tomatoes, chopped
4-5 cups water
fish sauce and ground pepper to taste
1/2 small cabbage, quartered (optional)

Procedures:
1. In a large casserole, heat oil then saute garlic, onion and tomatoes.
2. Add bagnet and saute for 3-5 minutes.
3. Pour water then cover and simmer over medium heat for 10-15 minutes. Add more water if necessary.
4. Season with fish sauce then simmer for a minute.
5. Add cabbage then simmer for another 3-5 minutes. Serve

Chicken Wings Adobo with Sweet Potato

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Filipino Style Recipe: Chicken Wings Adobo with Sweet Potato is another variety of popular Filipino Adobo. This dish is similar to traditional chicken adobo with fried sweet potato.

Ingredients:
350 grams chicken wings, cut into serving pieces
3-4 pieces sweet potato(kamote), cut into wedges
1/2 cup soy sauce
1/3 cup vinegar
6 cloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
3 pieces green chili (siling haba)
2 tablespoons sugar
salt to taste
1/4 cup cooking oil
1-2 cups chicken broth

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns, soy sauce and vinegar.
2. Marinate chicken for at least 30 minutes.
3. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a pan, heat oil then fry sweet potato until light brown. Remove and set aside.

Part 3
1. In a same pan, fry marinated chicken for 5 minutes or until golden brown.
2. Reduce oil to 1 tablespoon. Add ginger and garlic then fry until light brown.
3. Pour marinade and water then simmer for 20-30 minutes or until chicken is tender. Add more water if necessary.
4. Add fried sweet potato, sugar and green chili then adjust seasoning according to taste.
5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Nachos with Chili Con Carne

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Filipino Style Recipe: Nachos with Chili Con Carne is a Mexican dish usually served as snack. The dish is consist of tortilla chips covered with chili con carne, sour cream and cheese.
Ingredients:
100 grams tortilla chips
1/4 cup sour cream
1 Jalapeño pepper, sliced
1/4 cup black olives, sliced
2/3 cup cheese sauce/spread

Chili Con Carne:
500 grams ground beef
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons cayenne or chili powder
1 medium-sized red bell pepper, chopped
2 tablespoons tomato paste
2 large-sized tomatoes, chopped
1-2 teaspoons dried or fresh oregano(optional)
1 teaspoon cumin
1 cup beef stock or water
salt and pepper to taste

Procedures:
Part1
1. In a saucepan, heat the olive oil and add the ground beef. Cook over a medium heat until color turns to brown.
2. Saute the onion, garlic and chilli. After sauteing, mix with ground beef and simmer for 2 minutes.
3. Add beef stock, tomato paste and tomatoes then simmer for 20 minutes. Add more water if necessary.
4. Add the oregano, cumin and bell pepper then adjust seasoning according taste.

Part 2
1. Place nachos in a serving plate, add chili con carne on top.
2. Drizzle with sour cream and cheese.
3. Sprinkle with olives, onions and jalapeno. Serve.

Kalderetang Kambing

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Filipino Style Recipe: Kalderetang Kambing is another tomato-based dish and commonly serve in special occasion. Normally the goat meat marinated in vinegar to lessen the unwanted odor. Boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread to make the sauce thicker. This is another mouth-watering dish and one of my favorite.

Ingredients:
500 grams goat meat, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
4 tablespoons soy sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3 bay leaves
4-5 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/2 cup vinegar
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a large container, marinate meat with vinegar, salt and pepper for an hour. (This is to lessen the unwanted odor.)
2. Drain and set aside.

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

Part 3
1. In a pan, heat oil then stir fry meat until light brown. Set aside.
2. Reduce oil then saute garlic and onion. Combine with the meat then continue sauteing for 2 minutes.
3. Add tomato sauce, soy sauce, liver spread and bay leaves, simmer for 5 minutes.
4. Add water and simmer for at least 45 minutes or until beef is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Transfer to serving plate and serve with steamed rice.