sauce

Fish Fillet Ala Pobre with Tomato-Mango Salsa

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Filipino Style Recipe: Fish fillet ala pobre with tomato-mango salsa is an easy and simple dish made of fried fish fillet topped with fried garlic and tomato-mango mixture. I got this idea from one of the morning show when a popular catering Chef executed on how to make this dish.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4 servings

Ingredients:
4 pieces fish fillet (tilapia, salmon, snapper)
1 head garlic, grind
1/4 cup butter
2 tablespoons soy sauce or Worcestershire sauce
salt and pepper to taste
canola oil for frying

Tomato-Mango Salsa:
4 pieces tomatoes(kamatis), cut into small pieces
1 medium-sized green mango(mangga), cut into small pieces
1 onion, cut into small pieces
1/4 cup soy sauce or Worcestershire sauce
1/2 teaspoon ground pepper

1 tablespoon tomato sauce(optional)
1 green bell pepper, cut into small pieces(optional)
1 tablespoon chopped parsley(optional)

Procedures:
Part1
1. Season fish fillet with salt and pepper then fry until light brown.
2. Drain on paper towel then transfer to serving plate.

Part 2
1. In a bowl, combine tomato-mango salsa ingredients then stir well. Set aside.

Part 3
1. In a same pan, reduce oil then saute garlic until light brown.
2. Add butter and soy sauce then stir until butter is melted.
3. Pour the sauce over fish fillet then serve with tomato-mango salsa.

Paksiw na Lechon Kawali

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Filipino Style Recipe: paksiw na lechon kawali is a simple and easy Filipino pork dish. This is similar to lechon paksiw but instead of roasted pork we will use fried pork belly. It is consists of fried pork belly or leftover lechon kawali then re-cooked with lechon sauce, vinegar, garlic and some spices.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo lechon kawali or fried pork belly, cut into serving pieces
1/4 cup lechon sauce
3 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon peppercorn
1 bay leaf(laurel)
2 tablespoon vinegar
1/4 cup brown sugar
1/4 cup water
salt to taste

1/4 cup liver spread(optional)

Procedures:
1. In a pan, heat lechon kawali until start to render oil.
2. Add garlic and onions then saute until translucent.
3. Pour water, peppercorn and bay leaf then bring to boil.
4. Pour vinegar and simmer for 5 minutes.
5. Add the sugar, liver spread and lechon sauce then simmer for another 5 minutes.
6. Adjust seasoning with salt according to taste.
7. Remove from heat and serve with steamed rice. Enjoy!

Sizzling Porkchop in Mushroom Gravy

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Filipino Style Recipe: sizzling porkchop in mushroom gravy is a delicious sizzling dish made of broiled pork chops and mushroom gravy. This is commonly served in hot sizzling plate together with mixed vegetables and steamed rice. I got this idea from one of the resto bar somewhere in Makati City. They served this kind of dish as main course or finger-food(pulutan) together with cold beer.

Ingredients:
4-6 pieces pork chops
1 cup soy sauce
6 pieces calamansi
1/4 cup butter
salt and pepper to taste

Mushroom Gravy:
1/2 onion, diced
2 cups button mushrooms, sliced
3 tablespoons soy sauce or oyster sauce
2 tablespoons flour
3 cups beef stock
2 tablespoons butter

Procedures:
Part 1
1. Marinate pork chops in soy sauce, calamansi juice, salt and pepper for an hour.
2. In a pan, melt butter then broil pork chops for 5 minutes each side or until tender. Set aside.

Part 2
1. In a pan, melt butter then saute onions over medium heat.
2. Add mushrooms then stir cook for 3 minutes.
3. Add soy sauce and flour, stir constantly for a minute.
4. Add beef stock and simmer for 3 minutes or until the sauce becomes thick.
5. Add butter and cook for another minute. This will make the sauce shiny and more flavorful.

Part 3
1. Transfer the pork chops in hot sizzling plate then pour mushroom gravy sauce on top.
2. Serve immediately with mixed veggies and steamed rice.

Chicken Binakol

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Filipino Style Recipe:Chicken binakol or binakol na manok is another chicken soup popular in Visayas Region specially in Iloilo. This is similar to tinolang manok, instead of regular water we used coconut water and coconut meat. This simple Filipino dish is traditionally cooked inside the bamboo and they used native chicken to give more aroma and taste.

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

Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into serving 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)
6 cups coconut water
1 cup coconut meat
4 tablespoon vegetable oil
salt and pepper to taste
5 stalks lemongrass(tanglad), cut into 1 inch and pounded

Procedures:
1. In a sauce pan, heat oil then saute ginger, garlic, onion and lemongrass.
2. Add chicken and continue sauteing until light brown then season with fish sauce.
3. Pour coconut water, coconut meat then simmer for 30 minutes or until chicken is tender. Add water if necessary.
4. Add in papaya then simmer for another 5 minutes or vegetables are tender but not overcooked.
5. Season with salt and pepper according to taste.
6. Add chili leaves then turn off the heat. Let stand for a few minutes to cook the leaves.
7. Transfer to a serving dish and serve. Enjoy!

Patatim

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Filipino Style Recipe: Patatim is a special Filipino dish, basically pork leg boiled until very tender then cooked in a blend of soy sauce, oyster sauce, sugar and cornstarch. This recipe has a sweet and thick sauce and the meat is almost separates from the bone. The soda gives an extraordinary sweetness to this dish. This is another mouth-watering main dish that is truly enjoyed by most Filipinos.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 1-2 hours
Good for 5 persons

Ingredients:
1 pork leg(pata)
1/2 cup soy sauce
1/2 cup oyster sauce
1/2 cup brown sugar
1 head garlic, chopped
6 cups pork broth
2 tablespoons cornstarch(dissolved in 1/2 cup water)
1/2 small cabbage, cut into quarter
salt to taste
2 bay leaves(laurel)(optional)
2 cups soda(sprite or lemonade) or root beer(optional)
1 bundle bok choy(Pechay)(optional)
100 grams baby corn, sliced in half(optional)

Procedures:
Part 1
1. In a pot or pressure cooker, place pata then pour enough water to cover the meat.
2. Bring to boil for 1 hour or until tender. Add more water if necessary then drain and reserve the broth.

Part 2
1. In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.

Part 3
1. In a pot, heat oil and saute garlic then add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, star anise and brown sugar.
2. Simmer for 30 minutes or until the meat is very tender. Add water if necessary.
3. Add dissolved cornstarch and vegetables then adjust seasoning according to taste.
4. Simmer until the sauce thickens and a few sauce is remaining.
5. Transfer to serving plate then served with steamed rice.

Pork Mechado

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Filipino Style Recipe: mechado recipe is a beef stew originally from Spanish that has become very popular in Filipino cuisine. A typical mechado dish consists of a beef but we will used pork in this recipe. The meat cooked in tomato sauce with potatoes, carrots and bell peppers then usually seasoned with soy sauce, bay leaves and vinegar. It is similar to several other tomato-based dishes such as kalderata, menudo and afritada.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 45 minutes
Good for 3-4 persons.

Ingredients:
500 grams pork with fat, cut into chunk
2 cups tomato sauce or 1/2 cup tomato paste
1 onion, chopped
5 cloves garlic
3 bay leaves(laurel)
4 medium potatoes, quartered
1 bell pepper, sliced
2 cups beef stock or beef cubes dissolved in water
1/4 cup soy sauce
1 tablespoon fish sauce
salt and pepper to taste
3 tablespoons vegetable oil

1 carrot, cut into cubes(optional)
1/2 cup green peas(optional)
1/8 cup vinegar(optional)

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

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork and fish sauce then continue sauteing until color turns to brown.
3. Pour tomato sauce, soy sauce, bay leaves and beef stock then simmer until tender. Add water if necessary.
4. Add vinegar and boil again for 2-3 minutes. Do not stir.
5. Add carrots, potatoes, green peas and bell pepper. Simmer for 3 minutes.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to serving plate and serve with steamed rice.

Spicy Fish Fillet with Tomatoes and Olives

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Filipino Style Recipe: spicy fish fillet with tomatoes and olives is another low-carbohydrate dish. It is usually consists of fish fillets fried and cooked with tomatoes, olives, onions, garlic and peppers.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4 servings

Ingredients:
4 pieces fish fillet(tilapia, salmon, red snapper)
2 1/2 cups cherry tomatoes, halved
1 cup black olives, chopped
1/2 cup green bell pepper, diced(optional)
1 medium onion, chopped
2 cloves garlic, peeled and diced
2 tablespoons paprika
1/4 cup olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, season fillets with paprika, salt and pepper.
2. In a frying pan, heat olive oil and fry fillet for 2 minutes.

Part 2
1. In a saucepan, heat olive oil and saute onion and garlic.
2. Add the tomatoes, bell pepper, chili flakes, salt and pepper then simmer for 3 minutes or until soft. add a little water if necessary.
2. Place the fish fillets, cover and cook for another minutes.
3. Transfer salmon fillets to serving plate with the sauce.
4. Serve hot.

Hot and Spicy Chicken Wings

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Filipino Style Recipe: Hot and Spicy Chicken Wings is another easy and mouth-watering chicken dish. This is usually made of chicken wings marinated then fry until golden brown. The fried chicken wings coated in a blend of spicy sauce and seasonings then usually served as appetizer or pulutan.

Estimated time of preparation: 15 minutes(plus marinating time)
Estimated time of cooking: 30-40 minutes

Good for 3-5 persons

Ingredients:
500 grams chicken wings, tips removed
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon cayenne pepper
1 cup flour
1/2 cup butter or margarine
1/2 cup ketchup
1/4 cup red hot chili sauce
1 teaspoon chili flakes
1/4 cup brown sugar
cooking oil for deep frying

Procedures:
1. In a bowl, combine chicken wings, cayenne pepper, salt and pepper. Marinate for 30 minutes.
2. In a frying pan, heat oil then dredge the chicken wings in flour then deep fry until golden brown. Drain and set aside.
3. In a pan, melt butter then add ketchup, hot sauce, chili flakes and brown sugar. Stir well.
4. Add chicken wings then toss until well coated. Transfer to a platter then serve.

Pork Caldereta

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Filipino style recipe: pork caldereta or kalderetang baboy is another tomato-based dish and commonly served by Filipinos. This is similar to beef caldereta and chicken caldereta. Normally the pork boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
500 grams pork(liempo or spareribs), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

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

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Sweet and Sour Sauce

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Filipino Style Recipe: sweet and sour sauce is a quick and easy recipe. It can be poured over a dish or used as a dipping sauce. Normally it’s a combination of sugar, vinegar, soy sauce and catsup. Simmer over low heat then pour cornstarch or flour mixture.

Estimated time of cooking: 5 minutes

Ingredients:
1/2 cup sugar
1/2 cup water
1/4 cup vinegar
2 tablespoons soy sauce
2 tablespoons catsup
2 tablespoons cornstarch(dissolved in 2 tablespoons water)

Procedures:
1. In a saucepan, combine sugar, vinegar, soy sauce, catsup and water. Bring to boil over low heat.
2. Pour cornstarch mixture and stir until thickened.
3. Transfer the sauce to bowl. Done.