Buko Salad Recipe

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)

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.

Calamari Salad

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

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.

Watermelon Salad

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

1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

Ensaladang Repolyo

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

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

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.

Fried Anchovy Salad

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.

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

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.

Agar-Agar Salad

Filipino Style Recipe: Agar-Agar Salad is another popular appetizer or dessert of Filipinos that is commonly served in every special occasions like Christmas and New Year. Salad is consist of gelatinous substance blend in condensed milk and cream together with various fruits.

4 tablespoons agar-agar powder
2 liters water
1 tablespoons flavoring extract (pandan, orange, pineapple, etc) (optional)
1 can fruit cocktail
2 big cans all purpose cream
1 big can (370ml) condensed milk

Part 1
1. In a pot, combine, agar-agar powder, flavoring extract and water then stir until dissolved.
2. Bring to boil over medium heat until slightly thicken. Keep stirring.
3. Pour the mixture into baking pan or rectangular-shaped container. Set aside and let it cool until solidify.

Part 2
1. Scrape the agar-agar into strips.
2. In a large bowl, combine fruit cocktail, cream and condense milk then mix.
3. Cover and refrigerate for several hours. Serve cold.

Green Salad Tocino

Filipino Style Recipe: Green Salad Tocino is another variety of green salad incorporated with Filipino twist by adding our favorite breakfast such as tocino or ham. The honey added to the Greek dressing adds to the sweetness of this salad.The anchovies and cheese gives it the right amount of saltiness for contrast.

1 pack romaine lettuce
1/4 cup leftover cooked tocino or ham
2 tablespoons olives, pitted
2 tablespoons dried tomatoes
6 pieces cherry tomatoes, halved
2 tablespoons capers
6 pieces boneless anchovies
2 tablespoon ground Parmesan cheese

For the dressing:
1/4 cup Greek dressing
2 tablespoon honey

1. In a bowl, combine Greek dressing and honey then mix well.
2. In a big bowl, tear lettuce into serving pieces.
3. Add the olives, dried tomatoes, cherry tomatoes, capers, anchovies and tocino.
4. Add the honey dressing then toss.
5. Sprinkle with Parmesan cheese. Serve immediately.

Chicken Macaroni Salad

Filipino Style Recipe: Chicken Macaroni Salad is comprises a chicken and macaroni pasta as main ingredient. Combine with mayonnaise, carrots, raisins, pickles, cheese, salt and pepper. This is commonly serve as mid-afternoon snack (meryenda) or side dish.

500 grams chicken fillet
500 grams ditalini or elbow macaroni pasta
1 large carrots
1/2 cup raisins
1/2 sweet pickles, chopped
1 small pack pineapple tidbits, drained
1 cup grated cheese
salt and pepper to taste
100 grams ham (optional)

Part 1
1. In a pot, boiled chicken in water with 1 tablespoon salt then cook until tender. Drain and let it cool.
2. Remove the chicken and allow to cool before shredding the meat into a large bowl.

Part 2
1. Boiled carrot for 3 minutes then drain and allow to cool. Remove the skin and cut into small pieces. Set aside.
2. Cook ham then cut into small pieces. Set aside.

Part 3
1. In a large bowl, shred chicken then add mayonnaise. Mix until just blended.
2. Add the rest of ingredients then season with salt and pepper according to taste. Mix until well blended.
3. Refrigerate for at least 1 hour before. Serve.

Kinilaw na Dilis

Filipino Style Recipe: kinilaw na dilis is another variety of raw fish salad made of fresh anchovies fillet mixed with vinegar, chili, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish.

Estimated time of preparation: 15 minutes(plus chilling time)

1/2 kilo anchovies(dilis)
6 tablespoons calamansi or lime juice
1 large white onion, chopped
3 tablespoons minced ginger
1 red bell pepper, slice thinly
3 pieces red or green chili(siling labuyo), chopped(optional)
spring onion for garnishing(optional)
1/4 tablespoon sugar(optional)
1/2 cup vinegar for washing
salt and pepper to taste

Part 1
1. Remove the heads of the fish then split the body into two and discard the bones and innards.
2. Repeat the procedure for the remaining fish then rinse and drain.

Part 2
1. In a bowl, combine fish fillet and vinegar then mix. Let stand for 5 minutes then drain vinegar.
2. Add the remaining ingredients then mix well.
3. Cover and refrigerate for 30 minutes. Serve chilled.

Seafood Salad with Lime Dressing

Filipino Style Recipe: Seafood salad with lime dressing is another type of salad consists of seafood, celery, tomatoes, onion and parsley then tossed in lime dressing. Seafood salad is a simple and easy to prepare dish. This is commonly served as appetizer and ideal for those on diet and health-conscious.

Estimated time of cooking: 8-10 minutes
Estimated time of preparation: 20 minutes
Good for 3-4 servings

300 grams shrimps, peeled and deveined
300 grams squid bodies, cut into rings
350 grams fresh tuna fillet, cut into cubed
3 tomatoes, deseeded and diced
3 stalks celery, chopped
3 tablespoons chopped parsley
2 white onions, chopped
1/2 tablespoons paprika(optional)

1 1/2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup lime juice
3 tablespoons vinegar
1/2 teaspoon sugar
salt and pepper to taste

Part 1
1. In a shallow bowl, combine dressing ingredients.
2. Season tuna with a dash of salt and pepper. Set aside.

Part 2
1. In a frying pan, heat oil then cook tuna for 3 minutes or until done. Drain and set aside.
2. In a pot, bring water to boil. Add a dash of salt then boil shrimps for 2 minutes. Drain and set aside.
3. In a same boiling water, boil squids for 3 minutes. Drain and set aside.

Part 3
1. In a large bowl, combine seafood and the rest of ingredients.
2. Pour lime dressing over the salad then toss and sprinkle with parsley. Serve.