Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
2 tablespoons chopped spring onion
2 tablespoons olive oil
salt and pepper to taste
Procedures:
1. In a pan, melt the butter in a low heat.
2. Pour olive oil then saute garlic until the color turns light brown.
3. Add shrimp and cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.
Ingredients:
500 grams beef brisket, cut into serving pieces
300 grams miki noodles, cooked
1 piece beef broth cube
3 pieces star anise
4-5 cups water
2 tablespoons vegetable oil
5 cloves garlic, minced
1 onion, chopped
Chinese cabbage, chopped (optional)
3 stalks spring onions, chopped (optional)
2 pieces hard boiled eggs, sliced (optional)
salt and pepper to taste
Procedures:
Part 1
1. In a stock pot, heat oil to saute the garlic and onions until translucent.
2. Stir fry the beef brisket and let it cook until meat turns light brown.
3. Add beef broth cube, star anise and pour water then bring to boil.
4. Lower the heat and simmer until beef becomes tender. Remove scum that rises.
5. Adjust seasoning with salt and pepper according to taste.
Part 2
1. In a serving bowl, arrange noodles and chinese cabbage.
2. Pour the soup and beef brisket, garnish with boiled egg and spring onions.
3. Serve hot immediately.
Ingredients:
250 grams pork liempo, cut into small bite size pieces
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon chili paste (gochujang)
1 tablespoon bean paste (ssamjang)
onion leeks, chopped
1/4 cup kimchi
tofu, fried and diced
1 cup water
salt and pepper to taste
Procedures:
1. In a pot, heat oil then saute garlic and onion.
2. Add pork and continue sauteing until light brown.
3. Add chili paste, bean paste and onion leek then stir cook for 2 minutes.
4. Add kimchi, fried tofu and water then simmer for 10 minutes.
5. Adjust seasoning according to taste.
Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1/4 teaspoon paprika
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 red onion, minced
1 tablespoon mayonnaise
1 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
2 tablespoons olive oil
Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.
Part2
1. In a pan, heat oil the saute ginger and garlic.
2. Add mussels then season with paprika, lemon juice, salt and pepper.
3. Turn off the heat the transfer to mixing bowl.
4. Add onion, mayo and chili. Toss and serve.
Ingredients:
250 grams cooked bagnet, chopped (check bagnet recipe)
1 onion, finely chopped
2 red chili(labuyo), chopped (optional extra spicy)
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
1 raw egg (optional)
calamansi for garnishing
Procedures:
1. In a iron pan, heat oil then saute onion.
2. Add bagnet and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add red and green chili then stir cook for a minute.
4. Transfer to hot sizzling plate then top with raw egg. Serve immediately with calamansi.
Ingredients:
1 tablespoon coffee
1 tablespoon sugar
1 tablespoon hot water
cold fresh milk
ice
Procedures:
Part 1
1. In a large mixing bowl, combine coffee, sugar and hot water.
2. whisk until mixture turn a light brown and stiff peaks form.
Part 2
1. Fill the cup with 2/3rd cold milk and add some ice.
2. Spoon a foam and add on top of the cup. Serve and enjoy.
Ingredients:
2 kilo pork belly, wash and clean
2 tablespoons salt
1 tablespoon ground pepper
Brine:
5 cups water
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
5 tablespoons rock salt
Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks (optional)
3 cloves garlic, crushed
2 onions, quartered
Glaze:
4 tablespoons fresh milk
2 tablespoons oil
Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.
Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.
Part 3
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with salt and pepper.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another 30-45 minutes until the skin is crispy.
8. Chop then serve with Lechon sauce.
Ingredients:
1/2 kilo pancit miki (miki lucban)
1/4 kilo pre-cooked bagnet
3 cloves garlic, minced
1 onion, chopped
5 tablespoons soy sauce or fish sauce
3 cups pork broth or water
1 cup Baguio beans or snow peas
1 chayote, sliced
1 carrot, sliced
3 bundles bok choy or pechay, chopped
1/2 teaspoon ground pepper
4 tablespoons cooking oil
spicy vinegar to taste
Procedures:
Part 1
1. In a pan, fry bagnet until crispy. Put into a strainer and set aside.
2. Drain and let it cool then chopped into serving pieces. Set aside.
Part 2
1. In a pan, heat oil and stir fry all veggies for 3 minutes or until half-done. Set aside.
2. In a same pan, saute garlic and onion.
3. Add fried meat, water, soy sauce, salt and pepper. Bring to boil.
4. Add noodles then cook until it has absorbs the liquid and tender.
5. Add vegetables then cook until done.
6. Turn off the heat and transfer into serving plate. Serve with vinegar.
Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon cayenne powder
1 teaspoon paprika
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying
Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.
Part 2
1. In a bowl, combine flour, cornstarch, cayenne, paprika, salt, and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.
Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with dried basil.
5. Serve with blue cheese dip.
Ingredients:
1 large head romaine Lettuce, tear into serving pieces
1 slice pan seared steak, cut into small cubes
1 large fresh tomato, cut into cubes
1 red onion, cut into cubes
1 white onion, cut into strips, coated and fried
Caesar salad dressing
Procedures:
1. In a serving plate, arrange lettuce, tomato and onions.
2. Add steak then drizzle with Caesar dressing. Serve immediately.
Welcome to Filipino Style Recipe! Here’s my collection of local and foreign recipes that have been modified to suit Filipino taste. If you want to share your own recipes, feel free to send it to filipinostylerecipe@gmail.com. Make sure that your recipe is original and has a Filipino culture. Please support FSR, like us of Facebook. Share and enjoy cooking!
