2. RECIPES Submitted by: JUSTINE CEDRICK FRANCIS V. MATTA Grade VI – St. Matthias Submitted to: MS. FISH MAPLE SALMON Ingredients• 1/4 cup maple syrup• 2 tablespoons soy sauce• 1 clove garlic, minced• 1/4 teaspoon garlic salt• 1/8 teaspoon ground black pepper• 1 pound salmon Directions 1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. 2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. 3. Preheat oven to 400 degrees F (200 degrees C). 4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
3. LEMON GARLIC TILAPIAIngredients 4 tilapia fillets 3 tablespoons fresh lemon juice 1 tablespoon butter, melted 1 clove garlic, finely chopped 1 teaspoon dried parsley flakes pepper to tasteDirections1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.2. Rinse tilapia fillets under cool water, and pat dry with paper towels.3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes. CRAB STUFFED FISH FILLETS Ingredients: 720 gms lapu-lapu fillet 6 slices Quickmelt Cheese, thinly sliced oil for fryingCrabmeat Filling:
4. 1 cup crabmeat1/3 cup fresh milk1/4 cup butter1/4 cup water2 tbsps onion, choppedsalt and pepper to taste1/4 cup button mushrooms, finely chopped1 tsp cornstarch, dissolved in a little amount of water for thickeningHow to cook Crab Stuffed Fish Fillet • Lightly season fish fillet with salt and pepper. • Set aside. Saute onion in butter until transparent. • Stir in crab meat, button mushrooms and water. • Let simmer for a minute or two. • Add in fresh milk and season with salt and pepper. • Thicken with cornstarch. Heat oil for frying. • Slit an opening in the middle of the fish enough to fill at least 1 tablespoon of the crabmeat filling. • Fill fish with crab meat at least 1 tablespoon full. • Do not put too much filling so it won’t spill out of the fish. • Cook fish on one side then carefully flip it over to cook the other side. • Before removing fish from the pan, place a slice of cheese on top of each fish and let it melt. • Remove from pan and serve hot with rice pilaf. CREAMY BANGUS IN A BLANKET RECIPEIngredients:1 medium sized bangus1 medium sized onion, chopped2 tsp. garlic, minced2 tsp. ginger, minced2 medium sized tomatoes, chopped1 tbsp. bagoong alamang1 bunch mustard leaves1/2 cup thick coconut milk1 & 1/4 cup thin coconut milk2 pieces siling haba (green chili peppers)salt to tasteHow to cook Creamy Bangus in a Blanket• Clean and cut bangus into serving pieces. Sprinkle with salt. Mix bagoong, onion, ginger, tomatoes, and garlic.
5. • Spread a teaspoonful of bagoong mixture on each bangus piece. Wrap each piece securely in mustard leaf. • Arrange wrapped bangus in a pan. In another pan, boil remaining bagoong mixture and thin coconut milk. Stirring vigorously to avoid curdling. • Pour into arranged bangus pieces; then add siling pansigang and thick coconut milk. Simmer for ten minutes and continue stirring sides gently until the desired consistency is reached. • Serve hot or cold as desired. Good for 4 Person. CAMBODIAN GINGER CATFISH Ingredients• 2 tablespoons vegetable oil• 1/2 pound peeled, matchstick-cut fresh ginger• 4 (4 ounce) catfish fillets• 2 tablespoons fish sauce• 1 tablespoon soy sauce• 1 tablespoon oyster sauce• 1 large yellow onion, sliced• 1/4 red bell pepper, cut into thin matchsticks• 1/2 bunch green onions, cut into 1/4-inch pieces Directions 1. Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside. 2. Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve. CRUNCHY CURRY TUNA SANDWICH Ingredients• 1 (6 ounce) can tuna, drained• 1 tablespoon mayonnaise• 2 tablespoons peanuts• 2 tablespoons raisins• 1 stalk celery, finely chopped• 2 teaspoons curry powder• salt to taste ground black pepper to taste chopped onion (optional)1 pinch white sugar, or to taste chopped green onion (optional)
6. 1 pinch garlic powder, or to taste 4 slices bread1 pinch cayenne pepper, or to taste Directions 1. Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread. Footnotes • Cooks Note: • Top with tomato and cheese and grill until the cheese melts for another serving option. BAJA FISH TACOS from KRAFT® Ingredients• 1/2 pound fresh tilapia fillets• 3 tablespoons lime juice, divided• 1 tablespoon TACO BELL® HOME ORIGINALS® Taco• Seasoning Mix• 1/3 cup KRAFT Mayo Real Mayonnaise• 3 tablespoons chopped fresh cilantro, divided• 3 cups coleslaw blend (cabbage slaw mix)• 8 (6 inch) corn tortillas, warmed• 1/2 cup KRAFT Mexican Style Shredded Four Cheese Directions 1. Brush fish with 1 Tbsp. lime juice; sprinkle with seasoning mix. Cooking in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Flake with fork into bite-size pieces. 2. Mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly. 3. Top tortillas with coleslaw, fish, cheese and remaining cilantro. Footnotes • Special Extra: Prepare using KRAFT Mayonesa con Limon and omitting the 1 Tbsp. lime juice that is mixed with the mayo. LEMON AND PEPPER LAPU LAPU FISH FILLET Ingredients:
7. 1 kilo of Lapu Lapu fillets* you can replace lapu lapu with other fish fillet like dory, pampano, talakitok or mahi mahi1 cup of all purpose flour2 tablespoons of cornstarchzest of 2 lemonshalf a teaspoon of salt1 teaspoon of freshly ground pepper1 teaspoon of lemon juicecooking oil for deep fryingsome sea salt for decoration and lemon wedgesProcedure:Wash and dry with paper towel your fish fillet. In a bowl put the lemon zest, lemon juice, half a teaspoonof salt and freshly ground pepper; cornstarch and half the flour. Mix well. Then toss in the fillets andadd the remaining flour and coat well the fish. Put about 3 to 4 inches of oil on your fryer and fry thefillet until golden brown. Tips: Shake off excess flour before putting the fillet. Put them one by one soas not to abruptly shock the temperature of the oil. Be sure to put them when the oil is really hot. Servewith some fries. FISH LUMPIA (Fish Fried Spring Rolls) Ingredients: About one cup of flaked cooked fish meat * you can use any fish like bangus or galunggong . Or any white fish available in your market . You can use left over cooked fish. With the help of a fork, flake it and remove all the fish bones. You can also useraw fish, just ask your fish vendor to cut it in fillet style. At home chop it finely with a knife or use yourfood processor.1 onion chopped 5 tablespoons of milk1 carrot chopped 1 egg yolk2 tablespoons of chopped pickles salt, pepper1 tablespoon of flour and lumpia wrappers
8. Procedure:Mix all ingredients in a bowl, except the lumpia wrapper. Let them stand for about fifiteen minutes.Spoon this filling to your lumpia wrapper and fold them. You can cut them in to three to have smallerlumpia . Fry them until golden brown and serve with some sweet and sour sauce!Pinangat na Tilapia (Stewed Tilapia)Filipino Fish RecipesComments: 2When the season of tomatoes comes, cooking Pinangat na Tilapia is the best way to make use of their abundance.We often grill or fry tilapia but cooking them in soury soup rich in tomatoes is worth a try!Pinangat na Tilapia (Stewed Tilapia)Ingredients:5 to 6 medium sized tilapia, scaled and innards cleanedabout half a kilo of tomatoeshalf a glass of freshly squeezed calamansi juice* you can replace this with any sour ingredients like kamias, sampaloc (tamarind) or unripe mangoessome saltcooking oilsome waterProcedure:In your deep casserole put all your cleaned tilapia, put a handful of salt and top it with sliced tomatoes. Pour somewater,they should be completely submerged in the water. Let it simmer over medium fire. At the first boil, take offthe bubbles gathered on the sides of the casserole, lower the fire, put about 2 tablespoons of cooking oil and addyour calamansi juice. Taste the soup if you need to add more salt. Cover and let it boil once more. Turn of the fire.
9. Tagged: calamansi, pinangat na tilapia, tilapiaSinigang sa misoFilipino Fish RecipesComments: 9A perfect dish during weekends! You can use bangus or tuna fish for this recipe.Ingredients:1 big bangus (scales, fins and gills removed) cut in serving portions1 onion sliced2 tomatoes sliced2 tablespoons of cooking oilabout 3 tablespoons of white miso1 cup of mustasa leaves1 labanos or radish (peeled and sliced)2 siling haba or chili fingersabout 1 cup of sampaloc or tamarind (you can also use sinigang mix)1 liter of watersaltProcedure:Clean very well your fish. Put some salt. In a casserole put your cooking oil and start sautéing your onion andtomatoes. Add afterwards the miso. Pour the water and cover. As soon as it boils add the sampaloc and let it cookfor about ten minutes. As soon as the sampaloc are cook get them and press them in a separate bowl with the help ofa fork. Strain and put the juice back in the casserole. Add the bangus and mustasa leaves. Cook for another fiveminutes. Cut off the fire and add your siling haba. The heat of the sinigang will cook it.
10. Tagged: bangus, miso, mustasa, sampaloc, sinigang, tunaSinigang na Bangus sa BayabasFilipino Fish RecipesNo commentsThis is one of my favorite way to cook Bangus specially during rainy season.Ingredients:1 big Bangus (cut into serving portion) *Remember that Bangus for sinigang should have their scales removed.1 cup of Sweet potato (Kamote) leaves2 siling haba (finger chili)1 cup of ripe guava (peeled) or you can use one sachet of guava sinigang mix available1 red onion cut into twosalt & pepperone liter of waterProcedure:You would never imagine that cooking this dish is so simple. Start by pouring the water in a deep casserole. Turnon the stove at a high flame. Let it boil. Once it reached its boiling point lower the fire. Then add the onion and thepeeled guava. Cover and let it cook for about ten minutes. Once the guavas are tender, get them from the casseroleand put them in a deep bowl. With the aid of fork crush the cooked guava. You can add about two laddle of hotwater from the casserole. Using a strainer, filter the pressed guava meat and seeds. Try to recover all the guavajuice and flavor. Pour this back on the casserole. Put the bangus, sweet potato leaves and siling haba. Let it boil forabout five minutes. Add salt and turn of the fire.Tagged: bangus, bayabas, guava, kamote leaves, milkfish, onion, sinigang, sweet potato leaves
11. PORK Blue Cheese, Bacon and Chive Stuffed Pork Chops Ingredients • 2 boneless pork loin chops, butterflied • 4 ounces crumbled blue cheese • 2 slices bacon - cooked and crumbled • 2 tablespoons chopped fresh chives • garlic salt to taste • ground black pepper to taste • chopped fresh parsley for garnish Directions1. Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.2. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.3. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve. Nutritional Information Amount Per Serving Calories: 394 | Total Fat: 26.3g | Cholesterol: 108mg Best Grilled Pork Chops
12. Ingredients• 1/2 cup water• 1/3 cup light soy sauce• 1/4 cup vegetable oil• 3 tablespoons lemon pepper seasoning• 2 teaspoons minced garlic• 6 boneless pork loin chops, trimmed of fat Directions 1. Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours. 2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 3. Remove pork chops from the marinade and shake off excess. Discard the remaining marinade. 4. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Footnotes•• Nutrition:• The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. Nutritional Information Amount Per Serving Calories: 181 | Total Fat: 13.1g | Cholesterol: 38mg Mushroom Pork Chops Ingredients• 4 pork chops• salt and pepper to taste• 1 pinch garlic salt, or to taste• 1 onion, chopped• 1/2 pound fresh mushrooms, sliced• 1 (10.75 ounce) can condensed cream of mushroom soup Directions 1. Season pork chops with salt, pepper, and garlic salt to taste. 2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through. Nutritional Information Amount Per Serving Calories: 210 | Total Fat: 8.5g | Cholesterol: 65mg Italian Breaded Pork Chops
13. Ingredients• 3 eggs, lightly beaten• 3 tablespoons milk• 1 1/2 cups Italian seasoned bread crumbs• 1/2 cup grated Parmesan cheese• 2 tablespoons dried parsley• 2 tablespoons olive oil• 4 cloves garlic, peeled and chopped• 4 pork chops Directions 1. Preheat oven to 325 degrees F (160 degrees C). 2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. 3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses. 4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. 5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C). Nutritional Information Amount Per Serving Calories: 440 | Total Fat: 20.3g | Cholesterol: 205mg Gravy Baked Pork Chops Ingredients• 4 (1 1/4 inch thick) pork chops• salt and pepper to taste• 1 tablespoon butter• 3/4 cup milk• 1/4 cup water• 1 (10.75 ounce) can condensed cream of mushroom soup Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side. 3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops. 4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Nutritional Information Amount Per Serving Calories: 234 | Total Fat: 12.1g | Cholesterol: 76mgPowered by ESHA Nutrient
14. Sisig RecipePigs Ears, Cheeks and Snout mixed with chili, onion and lemon juice.A Kapampangan delicacy, this Sisig recipe is made from pigs ears, cheeks and snout.Sounds unappetizing? It actually tastes great and quite popular among Filipinos.There are now many variations of making Sisig.Some people fry the meat, while others grill it.Some use chicken liver, others use pigs brain.And still others try to mimic the creaminess of the pigs brain by using mayonnaise.My mom, whos a Kapampangan, uses canned liver spread or liver pate in her recipe. She boils,then fries the meat, cuts it into little pieces, then adds the onions, lemon juice, chili, and liver spread.Its very tedious work, but its all worth it.YOUR SHOPPING LIST: • Pigs Ears, Cheeks and Snout • Chicken Liver
15. IN THE PANTRY: • Onions • Chili Pepper Flakes • Thai Chili or Siling Labuyo • Lemon Juice • Salt and PepperINGREDIENTS • 4 pounds total - Pigs Ears, Cheeks and Snout, washed • 1 cup Chicken liver • 4 medium onions, chopped • 1 quart water • 1/3 cup lemon juice • 3 tablespoons salt • 1 teaspoon pepper • 1 teaspoon chili pepper flakes(optional) • 6 Siling Labuyo or Thai Chili • cooking oil for fryingPREPARATION TIME : 40 minutesCOOKING TIME : 1 hour1 Put the pigs ears, cheeks and snout, half the onion and 1 1/2 tablespoon salt in a pot with waterand let it simmer for 25 minutes. Add the chicken liver and cook for another 5-10 minutes or until themeat is tender. Drain and set aside the liver.
16. 2 Deep fry the meat for about 8 - 10 minutes just to brown it, do not overcook.3 Chop the meat and liver into small pieces.4 Mix in the onions, chili flakes, lemon juice and remaining salt.5 Serve on a sizzling plate(if available) with Garlic Fried Rice and the Siling Labuyo on the side.BENGS TIPS • Grill the meat instead of frying if its easier for you, and you get a grilled, charred flavor, too. • If you dont like the thought of using pigs cheeks and snouts, you can use pork shoulder instead but its essential that you keep the pigs ears, because you will not find an authentic Sisig recipe without the pigs ears. • I use chili flakes to control the heat of the dish, then serve the Thai chili on the side. • If you dont like chicken liver, substitute with any one of the following : canned liver spread or liver pate, boiled pigs brain, or mayonnaise. Add them on Step #3 just like you would with the chicken liver.Lechon Kawali RecipeDeep-Fried Pork BellyThis Lechon Kawali recipe makes a whole slab of fried pork belly turned into a delicious pork dishwith crisp, crackling skin with salty exterior and tender and juicy inside.It is usually served with a side of Lechon Sauce.Pork Belly is that only part of the pork that is used for this dish, the same part used to make bacon.Because of the good amount of fat on this cut, the meat does not dry out during the cooking process.
17. Ideally, the procedure calls for the pork belly to be boiled until tender, and then sun-dried for 3-4hours before deep-frying. Sun-drying will result in nice crackling skin.However, for food safety reasons, I dont suggest sun-dying or even exposing the meatto temperatures between 41 and 140 degrees Fahrenheit (the danger zone, they say) - even if itsalready been pre-cooked.Certain meats that have been cured with salt or other curing solutions are safe to air-dry or sun-dry,like Beef Jerky, Tinapa or Tuyo.To get a nice crisp skin, an option is to freeze the pork after its been boiled.This can give the same crackling skin effect for the Lechon Kawali - but please see Cooks Tipsbelow on Safety during cooking.YOUR SHOPPING LIST: • Pork Belly or LiempoIN THE PANTRY: • Onions • Salt • Peppercorns • White Pepper
18. INGREDIENTS • 2 pounds Pork Belly, whole slab • 6-8 cups Water • 2 medium onions, cubed • 3 tablespoons Salt • 1 teaspoon Peppercorns • Cooking oil for frying For seasoning the meat before deep-frying: • 1 tablespoon Salt • 1/2 tablespoon Ground White PepperPREPARATION TIME : 5 minutesCOOKING TIME : 45 minutes1 In a large pot over medium high heat, boil the pork belly with the water. Spoon out the grayishmeat protein that floats on the water and discard.2 Turn the heat down, add the onions, salt and peppercorns and simmer for 20-25 minutes or untilthe pork is tender.3 Scoop out the pork and pat it dry with paper towel before deep-frying. (Or you can wrap it andfreeze for frying at a later time).4 Heat up the oil on your deep-fryer. The temperature setting should be 350 degrees Fahrenheit.Deep-fry for 15-20 minutes or until the skin is nice and crisp.5 Serve with rice and Lechon Sauce.
19. BENGS TIPS • If your cooking pot is not big enough, you can cut the slab of belly into about 3 inch cubes, Dont cut any smaller because the lean part of the meat gets cooked faster than the skin, making it dry and a little tough. • Ever had a Lechon Kawali thats bland and the meat inside still smell and taste like raw meat? I believe that secret to a good Lechon Kawali recipe is in the flavor that you put into the broth while you are simmering the meat. I like a lot of onions to cut the raw, fresh taste, and I sometimes add garlic, too. • For seasoning the pork before deep-frying, you can use Garlic Salt or even the Goya Brand Adobo Seasoning, which is a mixture of garlic, oregano and different seasonings. • Safety in the kitchen should always be your number one concern and deep-frying can be pretty dangerous so take the necessary precautions. o The frying pot should not have more than half full of oil. Spill-over oil can cause fire. o Remember that water on oil can cause splatter - thus, a frozen pork belly placed on heated oil can splatter a lot. So, have a heavy pot lid and a long pair of tongs handy. Also if you can work with oven mitts covering your hands while frying, that can help you from getting oil splatter burns on your hands... and please, be very careful.Dinuguan RecipeCubed Pork Stewed in Pigs Blood, Vinegar and Chili PeppersThis Dinuguan recipe, a Filipino dish, made by stewing cubed pork in vinegar, chili peppers and pigsblood.It is tangy, savory and can be made hot and spicy.
20. Aside from pork meat, others use pork ears, intestines and other pig innards.Pigs blood are sometimes bought in liquid form. Thats why some Dinuguan are too liquidy and notthick enough.Back in the Philippines, we would convert the liquid pigs blood into a soft gelatin-like block that wecan cut into cubes. We would add some water, then set aside.After a few minutes, it turns into a block that we would either cut or mash with our hands.YOUR DINUGUAN RECIPE SHOPPING LIST: • Pork Shoulder • Pigs Blood • Long Chili PeppersIN THE PANTRY: • Vinegar • Garlic • Onions • Salt and Pepper • Cooking OilINGREDIENTS
21. • 2 pounds Pork Shoulder, cubed • 1 1/2 cup pigs blood, solids mashed or cubed • 1 piece Long Chili Peppers, sliced diagonally • 1/3 cup Vinegar • 3/4 cup water • 4 cloves Garlic, minced • 1 medium Onion, chopped • Salt and Pepper to taste • 2 tablespoons Cooking Oil for sauteingPREPARATION TIME : 10 minutesCOOKING TIME : 30 minutes1 In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and cook for 3-4minutes until lightly browned.2 Add the vinegar and water, and bring to a boil without stirring.3 Turn the heat down and simmer for 10-15 minutes.4 Mix in the the chili peppers and the pigs blood, and bring to a boil.5 Turn the heat down and simmer for another 10 minutes.6 Season with salt and pepper.7 Serve with white rice or Puto (Sticky Rice Cake).
22. BENGS TIPS • I dont suggest using beefs blood as it gets grainy and curdles when cooked. The dish wouldnt be appetizing at all. • If you dont want this dish to be too hot and spicy, do not cut the long chili peppers. Just prick the outside with fork and cook it whole. • A good substitute for the vinegar is the Tamarind Stew (Sinigang) Mix found in Asian markets. It has a different tangy taste but just as good. This mix is pre-seasoned with salt so taste the dish first before adding any salt in Step #6.Filipino Barbecue Pork on StickSkewered Grilled PorkThe Filipino barbecue is made from pork sliced thinly, skewered on a bamboo stick, and usuallycooked over charcoal.What we call Filipino pork barbecue are known as Pork Kebabs, or skewered meat by most othercultures.Sweet, salty, and not-so-tangy, it uses a wet marinade of soy sauce, sugar, a can of lemon-limeflavored softdrink (7-up), chili peppers and a generous amount of garlic.The marinade is then mixed with banana catsup for basting during grilling.
23. We usually slice the pork against the grain and on a slant because this makes for a tender pork oncecooked.Also, we cook it on high heat for just a few minutes on each side while basting continuously. Thelonger the pork is grilled, the drier and tougher it gets.Around here in the Northeast US, you will find this kind of barbecue on Fairs and Swap Meets orFlea Markets being sold by our enterprising Kababayans as Asian Barbecue, and teamed up withPancit Canton or Chow Mein and Vegetable Fried Rice.YOUR FILIPINO BARBECUE LIST: • Pork Loin • 7-up or Sprite or Sierra Mist • Siling Labuyo or Thai chili peppers • Banana Catsup • Bamboo SkewersIN THE PANTRY: • Soy Sauce • Sugar • GarlicINGREDIENTS • 2 pounds Pork Loin, sliced thinly, cut approx. 2 inch squares • 1 can 7-up or Sprite or Sierra Mist • 1/2 cup Soy Sauce • 2/3 cup Sugar • 1 head Garlic, crushed • 3-4 pieces Siling Labuyo or Thai chili peppers, sliced in half
24. • 1/2 cup Banana Catsup • Bamboo SkewersPREPARATION TIME : 30 minutesMARINATING TIME : 4-12 hoursCOOKING TIME : 20 minutes1 Mix the soy sauce, sugar, garlic, chili and 7-up together. Add the cut pork pieces and marinateinside the refrigerator for minimum 4 hours and maximum 12 hours.2 Heat up the grill.3 Skewer the pork onto the bamboo stick. Set aside 1/2 cup of the liquid from the marinade.4 Prepare the basting sauce by mixing equal portion of the liquid marinade and banana catsup.5 Grill for 3 minutes on each side while continuously basting.6 Once golden brown, take off the grill and serve with a spicy vinegar sauce.BENGS TIPS
25. • Try not to marinade more than 12 hours. The pork could get too salty and the flavors tend to break down from over-marinating. • It is not advisable to re-use a marinade, or to add-on meat to a batch that has been soaking for an hour or so. Try to make a fresh marinade every time. • Submerging the bamboo sticks in water overnight will solve the problem of sticks easily breaking and catching fire on the grill. • If you like your Filipino barbecue with some fat, skewer the pork fat at the bottom of the stick and never in the middle or between the lean cuts, because the fatty cut always shrinks (and catches fire on the grill). You dont want your barbecue to be uneven in the middle. • Try not to overcook the barbecue. Like searing meat, use high heat so you only need to cook for a few minutes on each side.Paksiw na Pata RecipeBraised Ham Hock in Vinegar, Soy Sauce and Brown Sugar with Banana BlossomsThis Paksiw na Pata recipe is a Filipino original dish made by braising ham hocks in a vinegar, soysauce and sugar mixture until theyre tender and the sauce is gelatinous and thick.Unlike Pata-tim, which uses a whole pigs leg or Pata, the ham hock for this particular dish is just thefront section of the leg of the pig.Yes, it packs a lot of flavor but its mostly pig skin and fat and very little lean meat.I like Paksiw na Pata with a lot of meat so I use Ham Hocks or Pata mixed with cubed PorkShoulder.I add the pork shoulder halfway through the braising process so it doesnt disintegrate into thesauce.This way, my family gets to enjoy the gelatinous texture of the sauce, the tender and flavorful hamhock skin plus a lot of lean meat.
26. I use braising method of cooking instead of straight boiling or simmering the meat in the saucemixture.The process is done by browning the meat first to develop flavor and a rich brown color, thensimmering on low heat for an hour.YOUR PAKSIW NA PATA RECIPE SHOPPING LIST: • Pata or Ham Hocks • Pork Shoulder • Dried Banana Blossom(Bulaklak ng Saging) • Oregano FlakesIN THE PANTRY: • Vinegar • Soy Sauce • Bayleaf (Laurel leaf) • Brown Sugar • Garlic • Onion • Pepper • Salt • Cooking OilINGREDIENTS • 4-5 pieces Ham Hocks or Pata, cut 2 inches thick • 1 pounds pork shoulder, cut into 2 inch cubes • 1/3 cup vinegar
27. • 1/4 cup soy sauce • 4 cloves garlic, minced • 1/4 cup dried banana blossoms(Bulaklak ng Saging) • 2 pcs. bayleaf(Laurel leaf) • 1/2 teaspoon oregano flakes • 1/4 cup brown sugar • 5-6 cups of water • 3 tablespoons cooking oil • 1 medium onion, chopped • salt and pepperPREPARATION TIME : 5 minutesCOOKING TIME : 1 hour 30 minutes1 Mix the following together in a bowl : vinegar, soy sauce, bayleaf, oregano flakes and brown sugar. Set aside.2 Sprinkle salt and pepper on the meat. Heat the oil and sear or brown the meat in batches.Separate the Pata from the pork shoulder. Set aside.3 In the same pot, saute the garlic and onion, then add the mixture from Step 1 and bring to a boil.Do not stir.4 Put in the seared Pata (without the pork shoulder.)5 Add enough water to cover the meat, then simmer for half an hour.
28. 6 Put in the seared pork shoulder. Add more water if necessary and simmer for another half hour oruntil the meats are tender.7 Season with salt and pepper and finish off by adding the banana blossoms.8 Serve with rice.BENGS TIPS • If you want an authentic Paksiw na Pata, leave out the pork shoulder. • Just like Adobo, the mixture of vinegar and soy sauce is not stirred so the vinegar gets cooked well and will not taste too tangy.Menudo Filipino RecipePork and Liver Chunks cooked with Tomatoes, Bell Pepper and PotatoesThis Menudo Filipino Recipe is made with chunks of pork and liver cooked in tomato sauce withpotatoes, chickpeas and bell pepper.Any Filipino can tell you that.However, here in the U.S., the Mexican Menudo is all the more popular.A tomato based soup made with tripe or the lining of beef stomach and pigs feet served as breakfastas a cure for hangover.It was even featured in the Food Network.Well, my moms pork menudo is like no other. Not your typical recipe found in cookbooks, she pre-cooks the pork chunks in a little vinegar and soy sauce until the meat is tender before sauteing andadding the other ingredients.The deep red color of the dish is from achuete or annato seeds.
29. Potatoes are cubed, just like the pork and liver and the bell pepper is added towards the end so itdoesnt get wilted too much.YOUR MENUDO FILIPINO RECIPE SHOPPING LIST: • Pork Shoulder • Pork Liver • Potatoes • Tomatoes • Tomato Sauce • Chicken Broth • Canned Chickpeas or Garbanzos • Red and Green Pepper • Achuete or Annato SeedsIN THE PANTRY: • Garlic • Onion • Vinegar • Soy Sauce • Ground PepperINGREDIENTS • 2 pounds Pork Shoulder, cubed • 1 cup Pork Liver, cubed • 1 cup Potatoes, cubed • 1/2 cup canned chickpeas or garbanzos
30. • 2 pieces Tomatoes, sliced • 1 small can Tomato Sauce • 1/2 cup red and green pepper, cut in strips • 1/4 cup white Vinegar • 2 tablespoons Soy Sauce • 1 - 2 cups chicken broth • 4 tablespoons Cooking oil • 3 tablespoons Achuete or Annato Seeds • 4 cloves Garlic, minced • 1 large Onion, chopped • Salt and Pepper to tastePREPARATION TIME : 15 minutesCOOKING TIME : 30 minutes1 In a medium saucepan, mix together cubed pork meat, vinegar, soy sauce and about half of thewater. Cook until meat is tender, or add more water if needed.2 On a separate saute pan, heat the achuete seeds in oil and remove the seeds.3 Saute the garlic, onion and tomatoes. Add the boiled pork and cook for a few minutes (leave outthe liquid).4 Add a cup of the chicken broth and potatoes and simmer until potatoes are tender. Add morebroth if it is drying out before the potatoes get tender.
31. 5 Add the liver, chickpeas and bell pepper and simmer for 3-5 minutes. Season the pork menudowith salt and pepper.6 Serve with rice.BENGS TIPS • If you are not a fan of pork liver, substitute with canned liver spread instead. • Cut the pork slightly bigger than the potatoes because it will shrink in size one cooked. • Liver, be it pork, beef or chicken, can tough and inedible when overcooked so make sure you add it towards the end of cooking. BEEFFilipino Tapa RecipeThin slices of beef marinated in lemon juice, soy sauce, sugar and garlicNeed an easy Filipino tapa recipe?Beef Tapa has since been made popular by the Filipino breakfast TAPSILOG - a combination plateof TAPa, SInangang(Fried Rice) and ItLOG(Egg). It is served with a side of sliced tomato or aspicy vinegar dipping sauce.Tapa is the term used to refer to salted, then dried meat. The meat may either be cured or uncured.Cured tapa uses salitre or saltpeter. This gives the meat its red color. Saltpeter, a commoningredient found in commercially cured meats, is used for food preservation... not really a very
32. appetizing additive to put in your food especially once you find out its other uses. SeeWikipedia.com for more information on saltpeter.So, I suggest that you make your own using this Beef Tapa recipe with no preservatives, and enjoyknowing that the meal you are serving your family is saltpeter-free.For this recipe, I like using lemon juice and adding soy sauce for color, sugar to cut the tartness ofthe lemon and a whole lot of garlic. The original recipe is Calamansi juice but its not readily availablehere in NJ. Calamansi is somewhat similar to Key Lime, which is just as hard to find around here.YOUR FILIPINO TAPA RECIPE SHOPPING LIST: • Beef - Round or Chuck or any lean cut • Whole Lemons or Lemon JuiceIN THE PANTRY: • Soy Sauce • Sugar • Garlic • Black Pepper • Cooking OilINGREDIENTS
33. • 2 pounds beef round or chuck, sliced thinly against the grain • 1/2 cup lemon juice • 1/3 cup soy sauce • 2 tablespoons sugar • 1/4 teaspoon ground black pepper • 1 head garlic, minced • Canola or any cooking oil for frying1 Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with theliquids and seasonings.2 Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.3 To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its ownliquid.4 Heat up the oil in the pan, fry the beef in batches.5 Serve with Fried Rice, Fried Egg and a side of cut tomatoes.BENGS TIPS • Substitute vinegar if lemon juice is not available. Use the same measure or saturate with some water. The dish will be more tangy than tart. • Since this Filipino beef tapa recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry. • I suggest that you do not marinate the beef for more than 24 hours. If you dont plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.
34. Kare-KareOxtail and Beef Tripe with Vegetables in Thick Peanut GravyA traditional Tagalog dish, Kare-Kare is a Filipino party favorite. It is made with oxtail, beeftripe (tuwalya) and vegetables cooked in thickened peanut gravy.The dish is yellow-orange in color and is made by using the hot oil steeped with achuete or annattoseeds. The sauce is flavored with ground peanuts and thickened by rice grains that have beentoasted and powdered.Kare-Kare is served with sauteed shrimp paste(bagoong). Its a perfect dish to pair with Crispy Pata(deep fried Pork Knuckles).Nowadays, you can make this dish vegetarian or even seafood style. And also, I think it’s morepractical to use peanut butter instead of toasting and grounding the peanuts.The oxtails take a long time to tenderize if you use the conventional simmering method. So I cookthe oxtails in the pressure cooker. Then, I skim the fat off.The same is true with the tripe, which is the lining of the cow’s first and second stomachs. Tripe is aschallenging to cook as the oxtail. The tripe needs to be cleaned and blanched thoroughly and it mustbe cooked for hours to make it tender and edible.
35. YOUR KARE-KARE SHOPPING LIST: • Oxtail • beef tripe (tuwalya)(optional) • Peanut Butter • Achuete or Annatto Seeds • Eggplants • Banana Bud or Heart(Puso ng Saging)(optional) • String Beans • Bok Choy or Chinese Cabbage(Pechay) • Beef BrothIN THE PANTRY: • Garlic • Onion • Salt • Sugar • Rice Grains • Pepper • Sauteed Shrimp Paste(Bagoong Alamang) • Cooking OilINGREDIENTS • 2 pounds Oxtail, cut in 1" thickness • 1 pound beef tripe (tuwalya), pressure cooked, cut into 2" squares (optional) • 1/2 pound string beans, sliced in 3" lengths
36. • 2 pcs. eggplants, sliced in 3" wedges • 1 banana bud or heart(puso ng saging), sliced in strips(optional) • 6 stalks Bok Choy(Pechay), leaves and stalk separated, cut in 2" lengths • 1/2 cup peanut butter, dissolved in 1 cup beef broth • 1/4 cup toasted rice, powdered, dissolved in 1/2 cup beef broth • 5 cups beef broth (total) • 2 tablespoons achuete (annatto) seeds • 1/4 cup cooking oil • 3 cloves garlic, minced • 1 medium onion, chopped • 1 tablespoon salt • 1 tablespoon sugar • 1/4 teaspoon pepper • Sauteed Shrimp Paste(Bagoong Alamang)PREPARATION TIME : 20 minutesCOOKING TIME : 30 minutes(pre-cooking the oxtail and beef tripe not included)1 Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deepred. Strain out the seeds.2 Saute the garlic and onion using the achuete oil, then add the oxtail and beef tripe, salt, pepper,sugar, beef broth and the dissolved-peanut butter. Bring to a boil.
37. 3 Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Coverand cook for approximately 10 minutes or until the vegetables are done.4 Add the dissolved rice flour into the sauce to thicken.5 Add the Bok Choy leaves. Cook for another minute and its ready to serve.6 Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang). (Learn moreabout COOKING RICE, THE FILIPINO WAY.)BENGS TIPS • The achuete oil can stain tile counters so be careful not to spill or splatter any oil. Although bleach can remove the stain, you may want to test it first to make sure it will not affect the color of the tiles. • If string beans and Bok Choy are unavailable, substitute green beans for the string beans and spinach for the Bok Choy. The difference is negligible and the flavor of the dish will not be affected. • I like a hint of sweetness for my Kare-kare so I add a tablespoon of sugar. If you are using a sweet peanut butter, you can omit the sugar. • To cut some of the preparation time, try looking for Powdered Annato (Achuete) and Toasted Rice Flours which are readily available in the Asian Markets. They come in small packages with their equivalent Vietnamese or Thai names on the labels. • Is this recipe a little too much work for you? If so, you can simplify it by using the Stew Base Mix for Kare-Kare that you can buy at any Asian store. I suggest, though, to try making it from scratch at least once, and compare the difference in taste.
38. Filipino Morcon - the Pinoys Savory RouladeFilled Rolled Beef in Tomato SauceFilipino Morcon is a party dish, is made from rolled beef and cooked in either red or white sauce.Some Filipino morcon recipes use tomato sauce, while others use a creamy white sauce.You need a cut of beef that is lean and that which you can slice thinly, fill and roll without tearing.Though your best bet is a flank steak, it is quite an expensive cut. Other options are top round orbottom round.As for filling, boiled egg is standard, then the strips of chorizo de bilbao, ham and pickles arearranged to give a bit of each per slice of the rolled beef.YOUR FILIPINO MORCON SHOPPING LIST: • Flank Steak • Chorizo de Bilbao • Ham • Sweet Pickles • Tomato Sauce • Food-safe twine or string (to tie the roll)IN THE PANTRY: • Eggs • Calamansi or Lemon Juice • Soy Sauce • Garlic • Onion • Salt
39. • Pepper • Bay Leaf or Laurel leafINGREDIENTS • 2 pounds Flank Steak • 1 4-inch long Chorizo de Bilbao, cut in long strips • 1 thick slice of Ham, cut in strips • 2 pieces Sweet Whole Pickles, cut in long strips • 2 eggs, hard-boiled and quartered • 3 tablespoons Calamansi or Lemon Juice • 2 tablespoons Soy Sauce • 1 can Tomato Sauce • 4 cloves Garlic, minced • 1 medium Onion, chopped • Salt and Pepper to taste • 1 piece Bay Leaf or Laurel leaf
40. PREPARATION TIME : 30 minutesCOOKING TIME : 40 minutes1 Marinate the beef in calamansi juice and soy sauce. Set aside for a few minutes while youprepare the fillings.2 Lay the beef flat and arrange the filling along the length of the beef : quartered eggs, ham, picklesand chorizo.3 Roll the beef, holding the fillings firm, and tie with a twine or string.4 On a heavy skillet, sear to brown the beef in little oil. Set aside.5 On the same pan, saute the garlic and onion, add the seared beef, tomato sauce and bay leaf.6 Add enough water to cover the meat and bring to a boil.7 Turn the heat down and simmer the beef for 20 - 30 minutes or until the meat is tender.8 Season with salt and pepper.9 Serve with rice.(Learn more about COOKING RICE, THE FILIPINO WAY.)BENGS TIPS • If chorizo de bilbao is not available, dont fret -- just omit it. Other filling options are strips of carrots, celery and bacon. • For a nice clean slices of Morcon, use an electric knife, if available.
41. • Remember to remove the bay leaf from the sauce before serving. Your guest could choke on it.Filipino SteakSteak Marinated in Calamansi Juice and Soy Sauce with Creamy GravyMy Filipino steak recipe is quite traditional, a lean piece of beef, be it sirloin, rib-eye or t-bone,marinated in soy sauce and calamansi juice and served with creamy gravy vegetable sidings.Grilling is my preferred method, but if not possible, pan searing or cooking on a real hotheavy skillet with little oil is the next best alternative.It is important, though, that the steak is not soaking wet from the marinade so it will not boil in theliquid. Patting the meat dry with a paper towel will do the trick.Another option is to drop the marinate. Since you will be serving this recipe with a gravy, you couldjust season the steak with salt and pepper.YOUR FILIPINO STEAK SHOPPING LIST : • 4 pounds T-bone Steak • 4 Calamansi or 2 Lemon • 2 tablespoon Soy Sauce • 1/4 cup butter • 1 tablespoon all purpose flour • 1/2 can cream of mushroom soup • 2 cups water • carrots, green beans, or asparagus as sidings
42. INGREDIENTS • 2 pounds T-bone Steak • Juice of 4 Calamansi or 2 Lemons • 2 tablespoon Soy Sauce • 1/2 cup butter • 1 tablespoon all purpose flour • 1/2 can cream of mushroom soup(low sodium) • 2 cups water • 1 teaspoon black pepper • Carrots, Green beans, or Asparagus as sidings • 1/4 cup butter • pinch of salt1 Marinate the steak in calamansi and soy sauce mixture, set aside for about 30 minutes.2 Heat up the butter on a pan, and add the all purpose flour. Cook for a minute until slightlybrowned.3 Mix in the water to dissolve the flour and butter mixture, then add the cream of mushroom soupand black pepper.4 Bring to a boil, then set aside.5 Drain the marinade from the steak and dab the steak with a paper towel to remove excess liquid.6 Heat up a pan and add 2 tablespoon oil.
43. 7 Cook the steak, turning only once, for about 3 minutes per side and finish off for another 3 to 5minutes in a pre-heated 350 degree oven. Set aside.8 Using the same pan, remove excess oil, then pan fry the carrots, green beans or asparagus inbutter, add salt to taste.9 Serve the steak with gravy and vegetables on the side.BENGS TIPS • The steak has to be patted dry and cooked in high heat so it will not steam when cooked. You want to sear or pan fry and not boil in liquid. • If you dont feel like making a gravy, get an bottled A-1 Steak Sauce. Its just as good like having your steak at your favorite steakhouse. • For a fancy presentation of this Filipino beefsteak, serve on a sizzling plate.MechadoBraised Beef with Pork Fat in Tomato SauceMechado is a braised meat dish usually made from beef round roast. A strip of pork fat is inserted inthe center of this lean cut of meat.Filipino mechado recipe basic ingredients are tomato sauce, bay leaf and potatoes and the cookingmethod is by braising or browning briefly before simmering at a low temperature for hours.It might interest you to know that the Spanish root word mechar means to lard a meat or stuff meatwith fat, which is exactly the process of preparing the beef for this dish.Nowadays, mechado refers more to the sauce the meat is cooked in, rather than meat with theinserted fat, so you may come across variations made from chicken and pork.In Manila, you could request your wet market suki or favorite vendors to insert the pork fat on thebeef roast, just say its for Mechado.
44. YOUR SHOPPING LIST: • Top or Bottom Round Roast • Pork Fat • Tomato Sauce • PotatoesIN THE PANTRY: • Garlic • Onion • Vinegar • Soy Sauce • Bay Leaf • Salt and PepperINGREDIENTS • 2 pounds Top or Bottom Round Beef Roast, cut in 2-3 inch tubes • 1/2 pound Pork Fat, cut in strips • 5-6 Potatoes, cubed • 4 cloves Garlic, minced • 1 medium Onion, chopped • 1/3 cup Vinegar • 1 - 2 cups water • 2 tablespoons Soy Sauce • 1 small can tomato sauce • 1 pc. Bay Leaf
45. • Salt and Pepper • 3 tablespoons cooking oilPREPARATION TIME : 15 minutesCOOKING TIME : 60 minutes1 Insert the pork fat by gashing the beef through the center. Season generously with salt andpepper.2 Sear or brown the beef in a hot deep pan with 3 tablespoons oil. Brown all the sides and removefrom heat.3 Using the same pan, saute the garlic and onion.4 Add the meat back in with the vinegar, bay leaf, tomato sauce and enough water to cover about2/3 of the meat.5 Simmer for 30 - 40 minutes, then put the potatoes in and cook for another 10 - 15 minutes, or untilthe potatoes are tender.6 To serve, slice the beef about 1/2 inch thick, arrange the potatoes on the side and top everythingwith the sauce.BENGS COOKING TIPS • You can use a skirt steak for this recipe, roll the 1/4 inch thick steak with the pork fat in the middle, then secure the roll with a twine as you would a morcon. • Searing or browning the meat before braising seals the moisture in and adds to the flavor of the sauce.
46. Sinigang na Baka (Beef Sinigang)Sour Beef Soup with VegetablesSinigang, a typical Filipino comfort food, can be made with beef, pork or fish. It is a perfect dishduring a nice cold weather. Tart and sour, it is always served with rice.The preparation and vegetables used for beef and pork are just the same. However, the FishSinigang is prepared differently.The broth is flavored with either the juice of unripe Sampalok (Tamarind fruit), Guava, Santol orKamias (Averrhoa Bilimbi).The usual vegetables for this dish are taro root, string beans, radish, and water spinach.YOUR SHOPPING LIST: • Beef Chuck • Taro root (Gabi) • String beans (Sitaw) • Water Spinach (Kangkong leaves) • Tamarind fruit (Sampalok) • Radish (Labanos) • Long Chili Pepper • TomatoIN THE PANTRY: • Onion • Fish Sauce(Patis) • Black Pepper
47. INGREDIENTS • 2 pounds Beef Chuck, cubed • 6-7 cups water • 4 pieces Taro root, peeled and halved • 1/2 pound String beans, cut into 2 inch lengths • 2 cups Water Spinach, leaves and stem separated • 3- 4 pieces unripe Tamarind fruit • 2 medium Radishes, cut into cubes • 1 Long Chili Pepper, halved • 1 Tomato, quartered • 1 medium Onion, chopped • 3 tablespoons Fish Sauce • 1 teaspoon Black PepperPREPARATION TIME : 10 minutesCOOKING TIME : 35 minutes1 Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard thepulp and seeds.2 Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce.Simmer for 20 minutes or until the beef is tender.3 Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes,until the vegetables are tender.4 Scoop out a few taro root and mash. Add it back to the soup to add flavor.
48. 5 Season with pepper, then add the kangkong leaves.6 Serve hot with rice. CHICKEN Chicken Pastel Recipe Estimated cooking time for this chicken recipe: 1.5 hours Chicken Pastel Ingredients: • One 1 1/2 kilo chicken, cut in pieces • One can (14 ounces) Vienna sausage, sliced • 3 potatoes, diced • 1 carrot, diced • 1 up mushrooms, cut in half • 1 green bell pepper, sliced in strips • 1/2 cup sweet peas • 1 onion, minced • 1/4 cup grated cheese • 1 cup margarine • 2 cups chicken stock (broth) • 1/2 cup evaporated milk • 4 tablespoons soy sauce • 1 lemon extract (juice) • 1 egg, beaten • Salt and pepper to taste
49. Pie Crust • 2 cups flour • 1/2 cup corn oil or vegetable oil • 1 teaspoon salt • 1/4 cup of water Chicken Pastel Cooking Instructions: • In a bowl, marinate chicken lemon juice and soy sauce for an hour. • In a skillet, melt margarine and brown chicken, set aside. • Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste. • Transfer to a baking dish. • Pre-heat oven to 450 degrees Fahrenheit. • On a bowl, combine the flour, salt, cold water and oil. Mix into a ball. • On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry. • Punch small holes on the pastry to let out steam during baking then brush with beaten egg. • Bake until golden brown (about 15 minutes).Chicken Afritada Recipe09/30/2010 By Vanjo MeranoDo you like dishes cooked in tomato-based sauce? If you will be throwing the question back to me, I’lldefinitely say YES. To tell you the truth, I developed an addiction (sort of) to these type of dishes.Actually, my most favorite Filipino food, pork menudo(this was my very first recipe post, by the way), isalso cooked in tomato sauce.I asked the question because I observed that there are plenty of delectable Filipino foods cooked intomato or tomato-based sauces. Take the Beef Mechado, Chicken Asado, Beef Kaldereta, LenguaEstofada, and even the Beef Pochero as few of the examples. I enjoy eating all these dishes and I neverget tired of the taste because each of them has a unique flavor that differentiates one from the other.Here we are with another delicious tomato-based chicken dish that will surely capture your attention:Chicken Afritada. This might be an everyday dish served in Filipino households; however, having thecomplete ingredients and putting some love in your cooking will definitely turn this ordinary dish intosomething extra-ordinary.It is given that we all have different ways in cooking certain dishes. There might be differences iningredients and methods but we still refer to the same dish. I am curious; I love know how ChickenAfritada is done in the different regions of the Philippines. How do you do this in your hometown? I’llgreatly appreciate your response.
50. Recipe: Chicken AfritadaChicken/Pork Afritada Recipe | Chicken Recipe Estimated cooking time: 50 minutes Chicken Afritada Ingredients: • 1 kilo chicken/pork, cut into pieces • 5 pieces potatoes, peeled and halved • 1 red onion, diced • 1 head garlic, minced • 1 green bell pepper, sliced into strips • 1 red bell pepper, sliced into strips • 2 cups pork or chicken stock (broth) • 1 cup tomato sauce • 2 tablespoons of patis (fish sauce) • 3 tablespoons of cooking oil Chicken Afritada Cooking Instructions: • In a cooking pot or wok, heat oil. • Sauté garlic and onions. • Add chicken/pork and slightly brown. • Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. • Add potatoes and continue to cook for 10 minutes oruntil the potatoes are cooked. • Add the green and red bell peppers, simmer for an additional minute or two. • Salt and pepper to taste • Serve this dish hot with steamed rice.Chicken Curry Recipe (Filipino Style)
51. This curry recipe is one of my favorite Filipino chicken recipesin the database. In my family, chickencurry is a dish that we usually make during birthdays and parties back in the Philippines. But here inCanada, I continue cooking this chicken dish during special occasions because this is one of myfamous Filipino recipethat my family and friends loves. They said that when they start eating thischicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry isstill the best.Ingredients : • 2-3 tbsp. oil • 3 potatoes, peeled, quartered and fried • 1 lb. chicken, cut into serving pieces • 3 cloves garlic, minced • 1 large onion, quartered • 1 tbsp. patis (fish sauce) • 3 tbsp. curry powder • salt and pepper • 1 cup water • 1 red bell pepper, cut into big squares • 1 green bell pepper, cut into big squares
52. • 3 celery stalks, cut into 1-1/2” long • 1 cup coconut milk or evaporated milk(Cooking Conversion Chart)Cooking Procedures : 1. Pan fry potatoes. Set aside. 2. In the same pan, fry chicken pieces and brown a little. 3. Add garlic and onion. Sauté for a few minutes until soft. 4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes. 5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done. 6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). 7. Remove from heat. Serve hot.Check these other Chicken Recipes: • Asadong Manok (Tangy Chicken Stew) Recipe • Chicken and Mixed Vegetables Stir-fry Recipe • Chicken Tandoori Recipe • Fried Chicken Recipe • Hoi Sin Chicken Recipe • Oriental Chicken Stir-fry Recipe • Oven Roasted Chicken Recipe • Tinolang Manok (Chicken Ginger Stew with Vegetables) Recipe • Adobong Manok (Braised Chicken in Tangy Sauce) • Adobong Manok sa Gata (Coconut Milk Chicken Adobo) Recipe Chicken Curry Recipe Estimated cooking time: 40 minutes Chicken Curry Ingredients: • 1 Kilo chicken cut to pieces
53. • 2 to 3 pieces of potatoes, quartered • 2 to 3 pieces of carrots, cut to pieces • 1 big red bell pepper cut into 1"x1" squares • 1 big green bell pepper cut into 1"x1" squares • 2 mid-sized onions, chopped • 1 bulb of garlic, minced • 1 thumb-sized ginger, pounded then sliced • 2 cups coconut milk • 2 to 3 tablespoons of curry powder • 1 teaspoon chili powder or minced chili (optional) • 4 tablespoons cooking oil • Salt and pepper to taste Chicken Curry Cooking Instructions: • In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside. • In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes. • Add the chicken, coconut milk, curry powder andchili powder. Simmer for 10 minutes. • Add potatoes, carrots and continue to simmer for another 5 minutes or until tender. • Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste. • Serve hot with steamed rice. Cooking Notes: • Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots. • Use fish sauce (patis) instead salt when available.Rellenong Manok Recipe (Stuffed deboned Chicken) Rellenong Manok or Stuffed deboned chicken is still an all-time Filipino favorite. Probably the best way to display one’s culinary skills is by being able to debone a chicken without breaking its skin. Estimated cooking time: 2 hours Rellenong Manok Ingredients: • 1 whole chicken, deboned with shape kept • 2 tablespoons calamansi juice • 2 tablespoons soy sauce
54. • 1 1/2 tablespoons sugar Stuffing • 1/2 kilo ground pork • 1/2 cup bacon, diced • 1 cup ham, diced • 1 can Vienna sausage, drained and sliced • 1/4 cup sweet green peas • 1/4 cup carrots, minced • 1/4 cup breadcrumbs • 1/4 cup pickle relish • 1/4 cup raisins • 1/2 cup cheddar cheese, grated • 5 whole eggs, beaten • 1/2 cup butter • 2 tablespoons soy sauce • 1 tablespoon sugar • Salt and pepper to tasteRellenong Manok Cooking Instructions: • Marinate chicken in calamansi juice, soy sauce and sugar. • In a bowl, mix all stuffing ingredients well. • Stuff the chicken in all parts. • Sew the cavity opening and truss the chicken. • Wrap chicken in aluminium foil. • Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. • Open the foil an rub chicken with butter and put back in oven until golden brown.Rellenong Manok RecipeEstimated cooking time: 2 hoursRellenong Manok Ingredients: • 1 whole chicken, deboned with shape kept • 2 tablespoons calamansi juice • 2 tablespoons soy sauce • 1 1/2 tablespoons sugar Stuffing • 1/2 kilo ground pork • 1/2 cup bacon, diced • 1 cup ham, diced • 1 can Vienna sausage, drained and sliced • 1/4 cup sweet green peas • 1/4 cup carrots, minced • 1/4 cup breadcrumbs • 1/4 cup pickle relish
55. • 1/4 cup raisins • 1/2 cup cheddar cheese, grated • 5 whole eggs, beaten • 1/2 cup butter • 2 tablespoons soy sauce • 1 tablespoon sugar • Salt and pepper to tasteRellenong Manok Cooking Instructions: • Marinate chicken in calamansi juice, soy sauce and sugar. • In a bowl, mix all stuffing ingredients well. • Stuff the chicken in all parts. • Sew the cavity opening and truss the chicken. • Wrap chicken in aluminium foil. • Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. • Open the foil an rub chicken with butter and put back in oven until golden brown. CHICKEN TERIYAKIEstimated cooking time: 30 minutes excluding preparationINGREDIENTS: • 1 kilo chicken, cut into pieces • 6 tablespoons of soy sauce • 4 tbsp of vinegar • 2 tbsp of salt • 1 tbsp pepper • 2 tbsp of sugar • 2 tbsp of cooking oil • 6 tbsp of teriyaki sauce • 1-2 tbsp of sesame seedsCOOKING INSTRUCTIONS: • In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar • Marinate for at least 30 minutes
56. • In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens • Add cooking oil and teriyaki sauce • Let simmer for another 5 minutes • Garnish with sesame seeds • Serve hot with steamed white rice Buttermilk Fried Chicken Recipe INGREDIENTS• 1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces• 2 cups buttermilk• 1 large onion, sliced• 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.• 1/2 teaspoon paprika• 1/2 teaspoon cayenne pepper• 2 cups flour• 1/2 teaspoon garlic salt• 1/2 teaspoon onion salt• 1 teaspoon cayenne pepper• Salt and pepper• 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil METHOD 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.) 2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of
57. flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Rememberwhen working with hot oil, always have a pan lid close by.3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan andfry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over andfry for another 10-12 minutes, again until golden brown.Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To dothis on our electric stove we have to alternate the settings between high to medium high several timeswhile we are cooking.4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for theexcess oil to drain. Add more salt and pepper to taste.Yield: Serves 4.Chicken Spaghetti Recipe
58. For some reason a lot of kids dislike spaghetti because of the red sauce that covers it. Never mind trying to add lowfat protein to it, that red sauce just turns them off from eating a good healthy dinner.Enter chicken spaghetti made the old fashioned way! With a cheesy, creamy, "chicken-y" sauce mixed throughoutwith noodles; its all their favorite ingredients with the added bonus of chicken. The bell pepper is a tasty addition, butcan be left out without sacrificing taste. You can easily substitute the pepper with broccoli for a slightly different tastethat is sure to please even the pickiest eaters.Chicken SpaghettiIngredients:3 cups cooked, finely cubed or shredded chicken meat1 (8 oz.) pkg. spaghetti noodles1/4 cup chopped green bell pepper2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup chicken broth2 cups shredded Cheddar cheesesalt and pepper to tasteDirections:1. Boil spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or untilpasta is al dente. Drain.2. Coat a 9 x 13 inch pan with cooking spray. Preheat oven to 350 degrees F (175 degrees C).3. In a large bowl combine the chicken, cooked spaghetti, bell pepper, cream of chicken soup, chicken broth and 1cup of the cheese.
59. 4. Season with salt and pepper to taste and mix all together.5. Spread mixture into the baking dish and bake in the preheated oven for 30 minutes.6. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.