sauce

Baked Hickory Smoked Baby Back Ribs

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Filipino Style Recipe: Baked hickory smoked baby back ribs is a popular dish in Western and Asian Cuisine. This dish is consists of loin ribs or back ribs marinated in hickory smoked barbecue sauce then baked until tender. This is usually served as main dish together with steamed veggies and mashed potatoes or rice. RACKS is one of the best restaurant that offered this kind of dish. Their version of hickory smoked baby ribs is very tender and the meat falls off from its bone.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of baking: 190 minutes

Ingredients:
2 racks baby back ribs
1 bottle hickory smoked barbecue sauce

Equipment and Materials:
Aluminum foil
Basting brush
oven

Procedures:
Part 1
1. Remove the silvery membrane at the interior side of the rack by simply cutting a small piece at the edge and peeling it off with your finger.
2. Prick the meat several times with a knife.
2. Brush the ribs liberally with hickory smoked barbecue sauce.
3. Wrap each rack of ribs tightly in aluminum foil then refrigerate for at least 4 hours or overnight.

Part 2
1. Preheat oven at 250 degrees Fahrenheit.
2. Bake the meat in the preheated oven for 2 1/2 hours or until tender.
3. Remove the meat from oven, open foil and brush another layer of barbecue sauce.
4. Set the oven to 350 degrees Fahrenheit then put the meat back to the oven and bake for another 10 minutes.
5. Repeat the brushing and baking for four times at 10 minutes each.
6. Remove the meat from the oven and brush again with the barbecue sauce before serving.

Tomato Salsa

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Filipino Style Recipe: Tomato salsa is a popular Mexican dipping sauce and become popular in any restaurants. Salsa is a Spanish word for “sauce” and basically made of tomatoes, onion, cilantro and jalapeno. This dipping sauce has a mixed taste of sour, salty, sweet and spicy flavor. Mostly, this is commonly serve with chips together with cold beer.

Estimated time of preparation: 15 minutes

Ingredients:
2 big-sized canned whole tomatoes
1 big-sized white onion, diced
1 green bell pepper, diced
1 cup cilantro, chopped
1 cup basil, chopped
2 pieces bird’s eye chili or 1 jalapeno, deseeded and diced
1 small-sized lime or 4 calamansi, deseeded and juice
1 teaspoon sugar
1/2 teaspoon salt or 2 teaspoons fish sauce

Procedures:
1. In a blender or food processor, place all the ingredients then pulse it a few times or until the right consistency is achieve.
2. Adjust seasoning according to taste then transfer to serving bowl. Serve with chips.

Pork and Liver Adobo in Lechon Sauce

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Filipino Style Recipe: pork and liver adobo in lechon sauce is another variety of Filipino adobo which is similar to lechon paksiw and pork adobo. Lechon sauce has a salty, sour and sweet flavor which gives a mouth-watering taste to our meat.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 40 minutes
Good for 3-4 persons

Ingredients:
500 grams pork loin, cut into strips
200 grams pork liver, cut into strips
3 cloves garlic, minced
1 onion, chopped
1 thumb-size ginger, julienned
1 cup lechon sauce
1 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
fish sauce, sugar and pepper to taste
parsley for garnishing(optional)

Procedures:
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add pork and fish sauce then stir cook until light brown.
3. Add liver and cook for another 3 minutes.
4. Pour water, soy sauce and lechon sauce then simmer for 15 minutes or until meat is tender.
5. Pour vinegar then simmer for another 3 minutes.
6. Adjust seasoning then simmer for another minute.
7. Transfer to serving plate then garnish with parsley. Serve.

Latik (Sweetened Coconut Sauce)

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Filipino Style Recipe: Latik or sweetened coconut sauce is another variety of latik made from coconut milk and panocha made of sugar cane. This version of latik is popular in Visayas region. The sauce has a sweet and oily taste that usually serve together with suman or biko as dipping sauce.

Ingredients:
1 cup coconut milk
1/2 cup panocha, cut into small pieces
200 grams Muscovado sugar

Procedures:
1. In a sauce pan, pour coconut milk and bring to boil.
2. Add panocha and sugar then cook in a low heat while keep stirring until melts and thickens.
3. Remove from heat then transfer into bottle. Serve with suman or biko.

Native Chicken Tinola

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Filipino Style Recipe: Native chicken Tinola or chicken ginger soup is similar to tinolang manok. We used Philippine native chicken(wild chicken) which delivers more flavorful broth but it takes more time until tender. This simple Filipino recipe is usually served to patients and lactating mothers specially during rainy season.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 60-70 minutes
Good for 5-7 persons

Ingredients:
1 kilo native chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into small pieces
1 cup malunggay leaves or chili leaves
5 stalks lemongrass(tanglad), knotted and crushed
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
1 litre of water or rice washing
4 tablespoons vegetable oil
3 tablespoons fermented fish sauce(sabaw ng bagoong isda)
fish sauce or salt to taste

Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken and fermented fish sauce then continue sauteing until the color chicken turn to light brown.
3. Add water and lemongrass then simmer in a low heat for an hour or until chicken is tender. Add more water if necessary.
4. Add papaya then continue simmering for another 5 minutes.
5. Season with salt to taste then add malunggay leaves and simmer for another minute.
6. Remove from heat then transfer to a serving dish and serve. Enjoy!

Chicken Tinola with Sotanghon

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Filipino Style Recipe: Chicken tinola with sotanghon is a chicken ginger soup with sotanghon noodles. This soup dish is simple and easy to prepared. Like the usual tinolang manok, the chicken sauteed in ginger, garlic and onion until brown then simmered and cooked in rice washing until tender with chayote, chili leaves and sotanghon noodles. This dish is usually serve  as main dish specially during rainy season.

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or green papaya, cut into small pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water
4 tablespoon vegetable oil
salt to taste

Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then simmer for 10 minutes or until chicken is tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add sotanghon and simmer for another minute.
6. Add chili leaves then turn off the heat, let stand for a few minutes to cook the leaves.
7. Transfer to a serving bowl and serve hot with steamed or garlic rice. Enjoy!

Katsu Sauce

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Filipino Style Recipe: katsu sauce is a popular dipping sauce in Japanese cuisine. It has a sweet and spicy taste that is usually serve together fried breaded pork called as porkatsu or chicken or fish.

Ingredients:
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1/8 teaspoon Tabasco sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
a dash teaspoon salt

Procedures:
1. In a sauce pan, combine all the ingredients then bring to boil in a low heat.
2. Remove from heat and let it cool before serving.

Baked Breaded Fish Fillet

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Filipino Style Recipe: Baked breaded fish fillet is another easy and simple fish dish. The fish fillet is usually marinated then dredge in flour, eggs and breadcrumbs. Bake until golden brown then serve with dipping sauce.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of baking: 25-30 minutes
Good for 3-4 persons

Ingredients:
1 kilo boneless fish fillet(tilapia, milkfish, salmon, snapper)
1 1/2 cup all purpose flour
1 1/2 cup bread crumbs
2 eggs, beaten
1 tablespoon sesame oil

Marinade:
3 cloves garlic, minced
4 tablespoons calamansi or lime juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Marinate fish in calamansi juice, paprika, salt and pepper for 10 minutes.
2. In a bowl, add beaten eggs and sesame oil. whisk well and set aside.
3. Dredge the fish in flour and shake off to remove excess flour.
4. Dip fish in egg mixture and press into bread crumbs to coat both sides.

Part 2
1. Preheat oven to 375 degrees Fahrenheit.
2. Arrange breaded fish fillet in a baking pan then drizzle with olive oil.
3. Bake for 25-30 minutes or until golden brown.
4. Remove from the oven then transfer into serving plate with sour cream.

Crispy Fried Fishkatsu

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Filipino Style Recipe: crispy fried fishkatsu is another low-carbohydrate fish dish. This dish is similar to Japabese pork tonkatsu. Fish fillet is usually marinated then dredge in flour, eggs and breadcrumbs. Dip fry the fish until golden brown then serve with dipping sauce.

Estimated time of preparation and cooking: 20 minutes(plus marinating time)
Good for 2-3 persons

Ingredients:
3/4 kilo boneless fish fillet(tilapia, milkfish, salmon, snapper)
1 1/2 cup all purpose flour
1 1/2 cup bread crumbs
2 eggs, beaten
1 tablespoon sesame oil

Marinade:
3 cloves garlic, minced
4 tablespoons calamansi or lime juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Marinate fish in calamansi juice, garlic, salt and pepper for 10 minutes.
2. In a bowl, add beaten eggs and sesame oil. whisk well and set aside.
3. Dredge the fish in flour and shake off to remove excess flour.
4. Dip fish in egg mixture and press into bread crumbs to coat both sides.

Part 2
1. In a frying pan, heat oil over a low heat.
2. Deep fry both sides of breaded fish for 3-5 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and cut each fishkatsu into bite-size strips.
4. Transfer the fishkatsu into serving plate with sour cream or katsu sauce and shredded cabbage on the side. Enjoy!

for the katsu sauce, please refer to this recipe: http://filipinostylerecipe.com/2013/10/katsu-sauce/

Salisbury Onion Burger Patties

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Filipino Style Recipe: Salisbury onion burger patties recipe is a popular dish in United States and similar to burger steak. It is consists of beef patties serve with gravy or brown sauce and best to serve with mas potatoes and steamed veggies.

Estimated time of preparation and cooking: 30-40 minutes
Good for 8 burger patties

Ingredients:
Burger Patties
1/2 kilo ground beef
1/2 egg, beaten
4 cloves garlic, minced
1/4 cup breadcrumbs
1/4 teaspoon salt
1/2 teaspoon ground pepper

Gravy Sauce
1 large white onion, slice into rings
3 cups beef stock
2 tablespoons flour
3 tablespoons soy sauce
1 1/2 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon ground pepper

Procedures:
Part 1
1. In a bowl, combine ground beef, egg, garlic, breadcrumbs, salt and pepper. Mix thoroughly.
2. Divide the mixture into serving pieces. Roll the mixture into balls and flatten on an even surface.
3. grill or fry patties until color turns to light brown. Drain on paper towels and set aside.

Part 2
1. In another pan, heat oil then melt butter.
2. Add onion and saute until soft. Remove from the pan and set aside.

Part 3
1. In a same pan, pour soy sauce and beef stock then bring to boil.
2. Add flour then stir constantly until the sauce becomes thick.
3. Add butter, sugar and ground pepper then stir until well blended.
4. Add patties and onion then simmer for another minute.
5. Transfer to serving plate then serve with mash potatoes and steamed veggies.