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.
Ingredients:
4 large eggplants(talong)
2 white onions, cubed
4 medium-sized tomatoes, cubed
2 pieces green pepper
2 tablespoons sauteed shrimp paste
Procedures:
Part 1
1. Broil eggplants until skin are charred and blister.
2. Let it cool then peel off the skin and remove the crown and the stem.
Part 2
1. In a bowl, mash lightly the eggplants with a fork then add onions, tomatoes and green pepper.
2. Serve with sauteed shrimp paste.
Ingredients:
1/4 kilo chicken breasts or fillet
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon Spanish paprika
salt and pepper to taste
1 fresh apple, sliced thinly
1/4 cup unsalted roasted almonds, coarsely chopped
lettuce leaves, cut into serving pieces
1/4 grated Parmesan or cheddar cheese (optional)
3/4 cup salad dressing(Dijon, honey mustard or any dressing)
Procedures:
Part 1
1. Pound chicken breasts then season with salt, garlic powder, cumin, paprika and ground pepper.
2. Grill for 20 minutes or until cooked.
3. Let it cool then cut into strips. Set aside.
Part 2
1. In a large bowl, arrange lettuce then top with sliced apple, almond and grilled chicken.
2. Pour the salad dressing then toss to combine.
3. Sprinkle with grated cheese then serve cold.
Ingredients:
1 pack gulaman(sweetened pandan flavor)
granulated sugar to taste
1/2 cup tapioca pearls(sago)
2 cups young coconut, shredded into strips
1 pack(250 ml) All-Purpose Cream
1 can(300 ml) condensed milk
1 tablespoon pandan flavoring essence
1 bottle clear nata de coco(optional)
Procedures:
Part 1
1. In a small pot, cook gulaman over low heat based on package instructions. Add sugar then stir until dissolved.
2. Transfer into flat container and let it cool until set completely. Cut into small cubes. Set aside.
Part 2
1. In a pot, boil water over medium heat then add tapioca pearls.
2. Keep stirring to avoid from sticking together until cooked and turns into transparent.
3. Remove from heat then rinse into running water. Drain and set aside, let it cool.
Part 3
1. In a large container, combine all purpose cream and condensed milk then mix until well blended.
2. Add gulaman, coconut strips, nata de coco, sago and pandan flavoring essence then mix.
3. Cover and refrigerate for at least 6 hours or overnight before serving.
Ingredients:
200 grams croutons
6-8 ripe tomatoes, diced
1 red onions, chopped
1 tablespoon capers
3 tablespoons black olives, sliced
a bunch of fresh basil, torn into pieces
Dressing:
8 tablespoons olive oil
1 clove garlic, chopped
4 tablespoons balsamic vinegar
1/2 teaspoon sugar
salt and pepper to taste
Procedures:
Part 1
1. In a bowl, combine olive oil, vinegar, lemon juice, salt, ground pepper, and sugar. Set aside.
Part 2
1. In a bowl, combine croutons, basil, tomatoes, onions, capers and black olives.
2. Pour dressing over the salad then toss before serving.
Ingredients:
4 cups young coconut strips(buko)
2 cans (15oz) fruit cocktail
1 jar(12 oz) Nata de coco
1 can(14 oz) condensed milk
1 pack(7 oz) all-purpose cream
1 small bottle sugar palm fruit(kaong)(optional)
1 can(8 oz) pineapple tidbits(optional)
1/2 cup jackfruit(langka)(optional)
100 grams raisins(optional)
Procedures:
Part 1
1. In a strainer, drain all the fruits thoroughly for at least 30 minutes.
Part 2
1. In a bowl, combine all fruits then gently stir.
2. Add condensed milk and all-purporse cream, mix until well blended
3. Cover and refrigerate for at least 6 hours or overnight. Serve cold.
Ingredients:
500 grams squid, clean and cut into rings
3/4 cup flour
1/2 teaspoon paprika(optional)
salt and pepper to taste
1 egg, beaten
cooking oil for frying
1 pack romaine lettuce (greens)
4 pieces cherry tomatoes, halved
6 pieces pineapple chunk
chopped toasted nuts (optional)
2 tablespoons lime juice
2 tablespoons white wine vinegar
chopped cilantro for garnishing
Procedures:
Part 1
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add squid and dip in beaten egg, deep-fry for a minute or until golden brown. Do not overcooked. Drain on paper towel and set aside.
Part 2
1. In a serving bowl, arrange lettuce, tomatoes, pineapple and toasted nuts.
2. Combine lime juice, wine vinegar, salt and pepper then drizzle into salad.
3. Top with fried calamari and cilantro. Serve immediately.
Ingredients:
1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing
Procedures:
1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.
Filipino Style Recipe: Ensaladang talong or Cabbage salad is another easy and simple salad that usually served as side dish. It is consists of branch cabbage toss with tomatoes and onions then serve with fermented fish sauce or toyo-mansi.
Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons
Ingredients:
1 small size cabbage, cut into seving pieces
4 medium size tomatoes, chopped
1 large size white onion, chopped thinly
3 tablespoons fermented fish sauce (bagoong isda)
2 tablespoons vinegar
Procedures:
Part 1
1. Blanch cabbage in a boiling water for a minute, Drain and set aside.
Part 2
1. In a large bowl, toss cabbage and other ingredients.
2. Refrigerate until ready to serve.
Filipino Style Recipe: Fried Anchovy Salad is a simple and easy yet delicious salad. The sweetness of the dressing and the saltiness of anchovy makes this salad so special.
Ingredients:
1 pack green and purple lettuce
1/4 cup fried achovies
2 tablespoons black olives, pitted
6 pieces cherry tomatoes, halved
1 small cucumber, thinly sliced
Mayonnaise (optional)
For the dressing:
1/4 cup Greek dressing
2 tablespoon honey
Procedures:
Part 1
1. In a bowl, combine Greek dressing and honey then mix well.
Part 2
1. In a large big bowl, tear lettuce into serving pieces.
2. Add the black olives, cherry tomatoes, and cucumber.
3. Add fried anchovies on top then garnish with honey dressing and mayonnaise.
4. Serve immediately as appetizer.
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!
