Filipino recipe

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October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes :
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Recipes in this category:
Due to the large number of recipes in this category, the list of
recipes has been split into multiple pages for quick downloads, and
is also available as a single page listing all 54 recipes.
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1. ADOBONG ISDA(Fish in Tangy Sauce)
2. Adobong Antigo
3. Adobong Moderno
4. Adobong Pusit
5. Adobong Pusit
6. Bibingka
7. Bibingkang Malagkit
8. Chicken Or Pork Adobo
9. Chicken and Pork Adobo
10. DINUGUAN(Blood Stew)
11. Eggplant Adobo
12. Filipino Breakfast Steaks
13. Fried Lumpia
14. Fried Spring Rolls
15. Fried Vegetarian Spring Rolls(Cha Gio Chay)
16. Hot and Sour Shrimp with Watercress And Walnuts
17. INIHAW NA BANGUS(Grilled Milkfish)
18. KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
19. Leche Flan
20. Lumpia
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21. Lumpia
22. Lumpia
23. Lumpia
24. Lumpia (Philippine Egg Rolls From Scratch)
25. Lumpia (philippine Egg Rolls From Scratch)
26. Lumpia Dipping Sauce
28. Lumpia Ideas
29. Lumpia Sauce(Paalat)
30. Lumpia Shanghai
31. Lumpia Shanghai
32. Lumpia Shanghai
33. Lumpia Shanghai (phillipine Fried Egg Rolls,
34. Lumpia Shanghai(Phillipine Fried Egg Rolls, Shanghai Sty
35. Lumpia Wrappers From _eafc_
36. Lumpia with Sweet Potatoes
37. Lumpia(Philippine Egg Rolls)
38. PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)
39. Pancit(Philippine Noodles)
40. Philippine Lumpia
41. Philippine Lumpias
42. Philippine Pork Adobo
43. Philippino Pork
44. Poncit
45. Pork and Chicken Adobo
46. Pork and Shrimp Lumpia
47. Puerco Adobado
48. SINIGANG NA BABOY(Pork in Sour Broth)
49. SINIGANG NA BANGUS(Milkfish in Sour Broth)
50. SINIGANG NA MANOK(Chicken in Sour Broth)
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RecipeSource: ADOBONG ISDA(Fish in Tangy Sauce)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : ADOBONG ISDA(Fish in
Tangy Sauce)
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* Exported from MasterCook *
ADOBONG ISDA (Fish in Tangy Sauce)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
2 lb Hito (catfish) dressed
-(or pickerel or trout)
4 Cloves garlic, crushed
1/3 c Vinegar
1/4 c Water
1 tb Salt
1/4 ts Pepper
1 sm Bay leaf
3 tb Cooking oil
1. Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.
2. Over medium heat, bring to a boil. Cover, lower heat and simmer for
about 10 minutes turning fish once.
3. Transfer fish to a dish. Let sauce in skillet simmer until reduced
Transfer to a small bowl and set aside.
4. Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.
Preparation and cooking time: 30 minutes Serves 4-5
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)
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Plain Text Version of This Recipe For Printing or Saving
Copyright ©1995-2000 SOAR. ©2001-2003 RecipeSource. All Rights Reserved.
http://www.recipesource.com/ethnic/asia/filipino/adobong-isda1.html [10/29/2003 7:22:08 AM]

RecipeSource: Adobong Antigo
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Adobong Antigo
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Adobong Antigo
Categories: Filipino, Chicken, Pork
Yield: 5 servings
2 lb Chicken or pork,
-cut in serving pieces
1/4 c Vino blanco
-or five-year-old rum
4 ts Soy sauce
5 Cloves garlic
2 ts Salt
1 c Vinegar
1 c Buko juice
-(coconut water)
1 Small head garlic, crushed
Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt,
pepper and vinegar, for at least two hours. Drain. Fry meat till
golden, pour off excess oil and add buko juice. Simmer till tender
and adobo begins to give off oil. Fry the extra garlic and sprinkle
on the adobo before serving.
From Filipinas Magazine - May 1995 issue
MMMMM
http://www.recipesource.com/ethnic/asia/filipino/00/rec0011.html [10/29/2003 7:22:56 AM]

RecipeSource: Adobong Moderno
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Adobong Moderno
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Title: Adobong Moderno
Categories: Filipino, Chicken
Yield: 5 portions)
2 Lb chicken thighs
1/2 C native vinegar
2 Tb soy sauce
1 Small head garlic, crushed
1/2 Ts salt
1/2 Ts ground pepper
1/2 C water
1 Eggwhite, beaten
1/2 C flour
1/2 C cornstarch
1/2 Ts salt
1/2 Ts ground pepper
In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and
pepper. Bring to a boil and simmer. When the mixture dries up, add
water and continue cooking for about 15 mins until chicken is tender.
Remove chicken from pan and strain remaining sauce. Set aside.
Debone chicken and cut in half. Combine flour, cornstarch, salt and
pepper. Dip chicken in eggwhite and dredge in the dry ingredients.
Fry in hot oil until crisp and golden.
Adobo Dip:
1 cup mayonnaise
1/4 cup adobo sauce
2 tbsp parsley, minced
1 tsp garlic, minced
Combine ingredients and serve with the adobo.
MMMMM

RecipeSource: Adobong Pusit
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Adobong Pusit
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Title: Adobong Pusit
Categories: Filipino, Seafood, Ceideburg 2
Yield: 2 servings
1/2 kg Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 md Onion, sliced
2 md Tomatoes, chopped
Extra salt and pepper for
-seasoning
1 ts Vet-sin (monosodium
-glutamate)
Got down my single Filipino cook book and found this little gem. My
grasp of Tagalog is non-existent but I'd guess that the name
translates as "Squid Adobo". At any rate, it's squid stewed in
vinegar. I assume that the reference to "native vinegar" refers to
nipa sap vinegar (sukang paombong). The bottle I have is a milky
looking vinegar that tastes pretty much like any vinegar so I imagine
that you have some latitude on what type you can use.
For those of you who have never tried it, Filipino food is an
intriguing cuisine that has elements of Southeast Asian, Chinese and
Mexican or Spanish influences. It has everything from spring rolls
(lumpias) to rellenos dishes.
Wash the squids very well. Remove the long thin membrane in the head
and slit the eyes to bring out the ink. Place the squids in a
saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
Cover and cook slowly until the squids are tender. Cut cooked squids
into 1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan. Add
the onion and tomatoes and cook until tomatoes are very soft. Add
the squids and the liquid in which they were boiled. Simmer for 7
minutes. Season with salt, pepper and vet-sin.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn
Pty Limited. Dee Why West, New South Wales. 1975.
Posted by Stephen Ceideburg; January 24 1991.
MMMMM
http://www.recipesource.com/ethnic/asia/filipino/00/rec0020.html (1 of 2) [10/29/2003 7:24:06 AM]

RecipeSource: Adobong Pusit

RecipeSource: Filipino Breakfast Steaks
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes :
Filipino Breakfast Steaks
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FILIPINO BREAKFAST STEAKS
Recipe By :
Categories : Breakfast
-------- ------------ --------------------------------
2 1/4 lb Sirloin, sliced 1/8 to 1/4
Inch thick
1 1/2 tb Salt
2 tb Brown sugar
1 t Garlic -- finely chopped
1/2 ts Cracked black pepper
Combine salt, sugar, garlic, and black pepper. Spread
rub evenly on both sides of meat and store covered (or
in a plastic bag) in the refrigerator overnight. Sun
dry a couple of hours before cooking in smoker to
medium or medium well.
Serving Suggestions: Serve with a salsa of chopped
fresh tomatoes, chopped onions, grated radish, chopped
fresh cilantro, oriental fish sauce (or salt) to
taste, crushed hot chiles, and a little vinegar (or
lemon juice). For heavy eaters, chop meat into small
pieces and serve sprinkled over a mound of garlic
fried rice and fried eggs.
Enjoy.
Recipe By : Vin Lava
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RecipeSource: Filipino Breakfast Steaks
http://www.recipesource.com/ethnic/asia/filipino/breakfast-steaks1.html (2 of 2) [10/29/2003 7:24:36 AM]

RecipeSource: INIHAW NA BANGUS(Grilled Milkfish)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : INIHAW NA
BANGUS(Grilled Milkfish)
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INIHAW NA BANGUS (Grilled Milkfish)
Recipe By :
-------- ------------ --------------------------------
***** NONE *****
1 Whole bangus (about 2 lbs)
-or white fish, dressed
2 sl Lemon
1 1/2 ts Salt
1/8 ts Pepper
1/2 c Tomatoes, chopped
1/4 c Onions, chopped
2 Green onions, chopped
1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
2. Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until
done. (about 15 minutes on each side).
3. Serve with lemon wedges or with a lemon juice and patis (fish sauce)
dip.
Preparation and cooking time: 45 minutes Serves 4
Rothstein (1/24/94)
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http://www.recipesource.com/ethnic/asia/filipino/grilled-milkfish1.html [10/29/2003 7:25:01 AM]

RecipeSource: KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : KARI-KARE (Meat and
Vegetable Stew in Peanut Sauce)
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KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
Recipe By :
Categories : Beef Filipino
-------- ------------ --------------------------------
***** NONE *****
2 1/2 lb Pork hocks or oxtail,
-cut into 2" lengths
1/2 lb Stewing beef (optional
-to make a meatier dish)
1 1/2 ts Salt
2 tb Cooking oil
2 Cloves garlic, minced
1 md Onion, sliced
1/2 c Achute water (optional)
3 tb Peanut butter
2 tb Toasted powdered rice or
-Mochiko (optional)
1/2 lb Green beans
1 md Eggplant, cut into 8 pieces
1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
http://www.recipesource.com/ethnic/asia/filipino/meat-vegetable-stew1.html (1 of 2) [10/29/2003 7:25:19 AM]

RecipeSource: KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
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tender.
2. If using achute water, soak 1 tablespoon of achute seeds in water for
30 minutes. Squeeze seeds between your thumb and finger tips until the
water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,
saute achute seeds in oil until oil turns red, discard seeds. Use oil for
sauteing rest of ingredients.
3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and
2 cups of the broth. (Save the rest of the broth for other uses.) Add salt
and achute water. Simmer for 15 minutes.
4. Stir in peanut butter and toasted rice powder, bring back to simmer
cook, stirring for 5 minutes.
5. Add green beans and eggplant. Cook 10 minutes or until vegetables are
tender, stirring occasionally. Correct the seasonings.
6. Serve with hot rice and bagoong, plain or sauteed.
Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6
Rothstein (1/24/94)
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http://www.recipesource.com/ethnic/asia/filipino/meat-vegetable-stew1.html (2 of 2) [10/29/2003 7:25:19 AM]

RecipeSource: Leche Flan
Leche Flan
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---------- Recipe via Meal-Master (tm) v8.04
Title: LECHE FLAN
Categories: Cheese/eggs, Phillipines, Archived
Yield: 1 Servings
12 ea Egg yolks
1 ea Evaporated milk
1 cn Condensed milk, sweeten
Brown sugar for a syrup
Mix eggs and milks together, make a syurp of the sugar
and hot water in a flan pan add egg mixture and steam
in wok for 30-40 min. cool and invert on plate, Leche
flan
-----

RecipeSource: Leche Flan

RecipeSource: Bibingka
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Bibingka
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Title: BIBINGKA
Categories: Sweets, Filipino
Yield: 45 servings
2 1/2 lb Mochi rice (5 1/2 cups)
5 1/2 c Water
1 cn (13 oz) coconut milk
1 lb Dark brown sugar
Banana leaves
In a rice cooker or large saucepan, rinse rice; drain. Add water
and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups
of the brown sugar. Cook over medium heat for about 20 minutes,
stirring constantly, until the mixture thickens. Wilt banana
leaves over low heat on electric surface unit or in microwave
oven; line a 13 x 9 x 2-inch baking pan. Preheat electric oven to
350 F. Stir remaining brown sugar into the hot rice; mix well.
Reserving 1/2 cup coconut milk mixture, stir remainder into rice.
Put into prepared pan. Pour the reserved 1/2 cup coconut milk
mixture over rice. Bake for 20 minutes then broil for 5 minutes
to brown top. Cool and cut into serving pieces. Makes 45
servings.
(APRIL 1995)
Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
-----

RecipeSource: Fried Lumpia
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Fried Lumpia
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* Exported from MasterCook Mac *
Fried Lumpia
Recipe By : (C) 1992 The Los Angeles Times
Categories : Appetizers
-------- ------------ --------------------------------
SWEET-SOUR SAUCE------
1/4 c Cider vinegar
1 ts Soy sauce
1/2 c Sugar
1 c Water -- or pineapple juice
1/2 ts ginger root -- Finely grated
1/2 Garlic clove; -- crushed
2 tb Cornstarch; -- blended with:
2 tb Cold water
Salt
LUMPIA----- 1/2 lb Ground pork 1/2 lb
Uncooked shrimp, -- finely chopped 1/2 c mushrooms
-- minced 1/2 c jicama -- Diced peeled 2
Green onions; -- finely chopped 3 Egg yolks
2 tb Soy sauce Lumpia wrappers
Oil; for deep-frying To make sauce, combine vinegar, 1
teaspoon soy sauce, sugar, water,
ginger and garlic in small saucepan. Bring to boil. Stir in
cornstarch paste and simmer 5 minutes, or until thickened. Season to
taste with salt. Keep warm.
For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg
yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2
tablespoons meat mixture into strip and place along one side of lumpia
wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten
edges lightly with water to seal. Repeat with remaining filling. Fry
in deep hot oil until golden brown. Serve whole or cut in halves or
thirds. Serve with sweet-sour sauce
- - - - - - - - - - - - - - - - - -
Per serving: 549 Calories; 1g Fat (1% calories from fat); 13g Protein; 130g
Carbohydrate; 0mg Cholesterol; 13288mg Sodium
NOTES : Categories: Appetizers, Philippine
Yield: 6 servings

RecipeSource: Fried Lumpia

RecipeSource: Fried Vegetarian Spring Rolls(Cha Gio Chay)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Fried Vegetarian Spring
Rolls(Cha Gio Chay)
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Fried Vegetarian Spring Rolls (Cha Gio Chay)
Recipe By :
Categories : Appetizers Vegetarian
Ceideburg 2
-------- ------------ --------------------------------
-----ACCOMPANIMENTS-----
Vegetable Platter
1 Thin rice vermicelli (bun) -- (8 ounces) OR:
2 bn Japanese alimentary paste -- noodles
(somen).
soaking
liquid. Mince all of the mushrooms.
Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.
Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.
Rice paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent curling.
Immerse the rice paper, one sheet at a time, into the sweetened warm water.=

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Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.
Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.=
Continue until all of the mixture is used. (The rolls can be prepared 1=
day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10=
to 12 minutes, turning often, until golden and crisp. Remove the rolls
from the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked.
To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.
NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.
Yield: 40 rolls.
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.=
1989.
Posted by Stephen Ceideberg; April 14 199ise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.)
Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to
340deg. on a deep frying thermometer. (If using egg rolls, heat to
360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain on paper
towels; keep warm in a 200deg. oven. Repeat with remaining lumpia.
Serve with sweet & sour sauce

- - - - - - - - - - - - - - - - - -
NOTES : Categories: Filipino, Porc, Shrimp, Chestnut
Yield: 2 doze

RecipeSource: Lumpia Shanghai
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Lumpia Shanghai
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Lumpia Shanghai
Recipe By : Nila Sweeney
Categories : Appetizers
-------- ------------ --------------------------------
12 ilogram pork -- finely minced
12 ilogram shrimp -- chopped fine
14 ilogram onions -- chopped fine
14 up soy sauce
12 ablespoon salt
50 ieces lupia wrappers (spring roll wrappers)
oil -- for deep frying
1. Mix all ingrediants (except wappers and oil!) thoroughly.
2. Take a heaped tablespoon of mix and roll in lumpia wrapper. Make roll
about 3/4" in diameter. Cut into 2" peices using very sharp knife.
3. Deep fry.
Serve with soy sauce and calamansi, sweet & sauce, or chillie sauce.
- - - - - - - - - - - - - - - - - -
NOTES : Good for party snacks. No Filippina's birthday would be complete
without them!

RecipeSource: Lumpia
Lumpia
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Title: LUMPIA
Categories: Appetizers, Filipino
Yield: 30 lumpia
1 lb Ground meat or poultry
1/4 ts Pepper
2 Garlic cloves; minced
1 tb Patis or soy sauce
1 lg Onion; chopped
2 tb Flour
1 cn (8 oz) water chestnuts
-- chopped
1/4 c Water
2 lb Bean sprouts
30 Lumpia wrappers
1 1/2 ts Salt
Salad oil for frying
In a saucepan, brown meat with garlic and onion. Add
water chestnuts, bean sprouts, salt, pepper, and patis
or soy sauce; cook for 2 minutes. Drain and cool
thoroughly. Combine flour and water to make a paste.
To make lumpia, place 2 tablespoons filling on a
wrapper. Fold nearest edge of wrapper over filling;
fold left and right sides toward center. Roll tightly
toward open edge. Seal with paste. Heat oil to 375
F. Fry lumpia until golden brown; drain. Serve with
Lumpia Dipping Sauce. Makes 30 lumpia.
(APRIL 1995)
Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
-----

RecipeSource: Lumpia

RecipeSource: PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : PAKSIW NA ISDA(Boiled
Pickled Fish and Vegetables)
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PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)
Recipe By :
-------- ------------ --------------------------------
***** NONE *****
1 1/2 lb Bangus (milkfish) or
-white fish, dressed
1/2 c Vinegar
1/4 c Water
1 1/2 ts Salt
1/2 inch ginger, crushed
2 Pieces hot banana peppers
1/2 c Ampalaya (bitter melon)
1/2 c Eggplant, sliced
1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.
2. Transfer to a covered dish and store in the refrigerator to "age" for 2
days.
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RecipeSource: PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)
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3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Preparation time: 10 minutes Aging time: 1-2 days Serves: 4
Rothstein (1/24/94)
- - - - - - - - - - - - - - - - - -
http://www.recipesource.com/ethnic/asia/filipino/boiled-pickled-fish1.html (2 of 2) [10/29/2003 7:27:27 AM]

RecipeSource: SINIGANG NA MANOK(Chicken in Sour Broth)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : SINIGANG NA
MANOK(Chicken in Sour Broth)
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SINIGANG NA MANOK (Chicken in Sour Broth)
Recipe By :
Categories : Chicken Filipino
-------- ------------ --------------------------------
***** NONE *****
2 1/2 to 3 lb chicken fryer,
-cut up
2 tb Cooking oil
1 Clove garlic, minced
2 md Tomatoes, sliced
1 md Onion, thinly sliced
1 1/2 ts Salt
1 tb Patis (fish sauce)
1/8 ts Pepper
5 c Water
5-6 pieces medium sampaloc
-(tamarind)(about 1/2
-package)[available as
-powdered packages]
1 md Icicle radish, cut into 1"
-pieces (or 10 red radishes,
-pared)
1/2 lb Mustasa (mustard greens)
-[or water cress, spinach,
-cabbage]
3 Green onions
1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors slightly.
2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and
simmer for 30 minutes or until chicken is tender.
3. Add radish and cook for 5 minutes. Add mustasa, cover and remove from
heat. Correct seasoning. Serve hot.
Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5
Rothstein (1/24/94)
- - - - - - - - - - - - - - - - - -
http://www.recipesource.com/ethnic/asia/filipino/sinigang-na-manok1.html (1 of 2) [10/29/2003 7:27:45 AM]

RecipeSource: SINIGANG NA MANOK(Chicken in Sour Broth)
http://www.recipesource.com/ethnic/asia/filipino/sinigang-na-manok1.html (2 of 2) [10/29/2003 7:27:45 AM]

RecipeSource: Pancit(Philippine Noodles)
Pancit(Philippine Noodles)
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Pancit (Philippine Noodles)
Recipe By :
Categories : Top Ramen
-------- ------------ --------------------------------
2 Pkg. Ramen noodles
1/4 Head cabbage -- sliced finely
2 Stalks celery -- sliced finely
2 carrots -- sliced finely
chicken breast -- diced finely
3 Cloves garlic
4 Tbsp. soy sauce
6 Tbsp. Mazola oil
4 C. water
Stir fry garlic in 2 tablespoons oil until golden brown.
Add diced chicken and stir well; then add all the vegetables
and mix well. Then add 1 tablespoon soy sauce, stir until it
is cooked. Boil 4 cups water. Put Ramen noodles in boiling
water until it is cooked for 3 minutes. Then pour the noodles
in a strainer until it is well drained. Put remaining oil in a
frying pan, fry the noodles, then add soy sauce and fry well.
Then put the vegetables. You have now the Pancit (long life).
- - - - - - - - - - - - - - - - - -

RecipeSource: Pancit(Philippine Noodles)

RecipeSource: Puerco Adobado
Puerco Adobado
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PUERCO ADOBADO
Recipe By :
Categories : Pork Filipino
-------- ------------ --------------------------------
1 1/4 lb Pork shoulder, boneless
-cut into 2" cubes
1 c -- Water
1/2 c Vinegar,
2 tb Soy sauce
6 Garlic clove -- minced
1/4 ts Pepper, black
4 ts Oil
On a rack in a broiling pan broil pork 6 inches from
heat source until rare, 5 to 6 minutes; transfer to
3-quart saucepan. Add water, vinegar, soy sauce,
garlic, and pepper and stir well to combine; bring to
a boil over high heat. Reduce heat, cover, and let
simmer until pork is fork tender, 30 to 40 minutes.
Using slotted spoon, transfer pork to plate; set
aside. Increase heat to high and cook pan juices,
stirring occasionally, until liquid is reduced by
half; remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over
medium-high heat; add pork cubes and cook, turning
meat frequently, until well browned on all sides, 4 to
5 minutes. Add reserved pan juices and stir well;
cook until sauce is heated, about 1 minute.
Weight Watchers New
International Cookbook
per Valerie Whittle
Fidonet COOKING echo

RecipeSource: Puerco Adobado
- - - - - - - - - - - - - - - - - -

Filipino Recipes :
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View page: Full List Index 1 < 2 >
51. Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint
52. Stewed Dog(wedding style)
53. Stuffed Frogs
54. TRADITIONAL ADOBO(Pork in Vinegar and Soy Sauce)
View page: Full List Index 1 < 2 >

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Reserved.

RecipeSource: Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Shrimp & Shiitake
Mushroom Lumpia with Orange Chili Mint
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Title: Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint
Categories: Filipino, Lumpia
Yield: 24 servings
MMMMM---------------------------LUMPIA--------------------------------
2 lb Diced Peeled Fresh Shrimp
2 c Chopped Shiitake Mushrooms
1/2 c Thin grated Carrot
2 oz Bean Sprouts
2 oz Shredded Kai
-Choy Chinese Mustard
2 oz Shredded Won Bok Cabbage
1/2 oz Garlic Chopped
1/2 oz Chopped Lemongrass
4 ea Kifir Lime Leaves
4 oz Cooked Long Rice Noodles
2 tb Chopped Fresh Mint
2 oz Chopped Fresh Cilantro
1/2 oz Nam Pla Fish Sauce
1 oz Oyster Sauce
1 tb Hot Chili Paste
Sesame Oil
Soybean Oil
24 Lumpia Wrappers
MMMMM---------------------------SAUCE--------------------------------
3 Oranges
2 c Rice Wine
1/2 c Rice Vinegar
1/2 Bottle Lingham Chili Sauce
Fresh Picked Mint Leaves
Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend,
ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean
sprouts. Add the lime leaves, cilantro & mint and season with the
oyster sauce, fish, soy and chili paste to taste, keeping the
vegetables crisp. Set aside to cool. Fold in the cooked rice noodles
with the vegetable mixture.
In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil
with chopped ginger & garlic, finishing with the same seasonings of
fish soy, oyster sauce & chili paste. Combine the shrimp with the
vegetable/noodle mixture.
Assemble:
On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush

RecipeSource: Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint
the edges lightly with egg, then roll the mixture up folding in the
edges to close the ends. Pan fry in soy bean oil til golden brown &
crispy and drain well on paper towels. Place the orange chili sauce
on a plate and slice the rolls at an angle, arrange on the sauce &
garnish with a spoonful of the diced fruit salsa, mint, cilantro and
black seeds.
Sauce:
In a sauce pan, add the wine, vinegar, oranges cut in half and
squeezed (include rind & skin). Bring to a boil. Add the lingham
chili sauce, simmer for about 5 minutes, and strain. Set aside warm.
Serve immediately.
MMMMM

RecipeSource: TRADITIONAL ADOBO(Pork in Vinegar and Soy Sauce)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : TRADITIONAL ADOBO(Pork
in Vinegar and Soy Sauce)
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TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)
Recipe By :
Categories : Filipino
-------- ------------ --------------------------------
***** NONE *****
1 1/2 lb Pork shoulder or butt cut
-into 1-1/2" cubes
1/3 c Vinegar
2 tb Soy sauce
1 ts Salt
1 Small bay leaf
1/4 ts Pepper
1 tb Sugar
1/2 c Water
2 tb Cooking oil
1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.
http://www.recipesource.com/ethnic/asia/filipino/traditional-adobo1.html (1 of 2) [10/29/2003 7:29:40 AM]

RecipeSource: TRADITIONAL ADOBO(Pork in Vinegar and Soy Sauce)
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3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.
4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.
Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.
Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6
Rothstein (1/24/94)
- - - - - - - - - - - - - - - - - -
http://www.recipesource.com/ethnic/asia/filipino/traditional-adobo1.html (2 of 2) [10/29/2003 7:29:40 AM]

RecipeSource: Stuffed Frogs
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Stuffed Frogs
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Title: Stuffed Frogs
Categories: Filipino, Frogs, Ceideburg 2
Yield: 2 servings
6 lg Edible frogs, skinned, whole
1 c Finely chopped pork
1/2 Head garlic, chopped fine
1/4 Vinegar
1 Heaping teaspoon brown sugar
Salt and pepper to taste
And just when you all thought it was safe to go back into the
water... The infamous clothesline-dried frog recipe!
Mix pork with garlic, vinegar and seasonings. Stuff body cavities of
well cleaned frogs. Rub with seasoning and hang in the sun to dry.
Fry in deep, hot fat until frogs are a golden brown.
From "Recipes of the Philippines" compiled and edited by Enriqueta
David- Perez, 1962. Capitol Publishing House, Quezon City.
Posted by Stephen Ceideberg; July 9 1992.
MMMMM

RecipeSource: Stewed Dog(wedding style)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Stewed Dog(wedding style)
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Stewed Dog (wedding style)
Recipe By : Joe Sweeney
Categories : Ethnic Lamb
Philippines
-------- ------------ --------------------------------
3 kg dog meat -- * see note
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread -- ** see note
1 whole fresh pineapple -- cut 1/2 inch thick
1. First, kill a medium sized dog, then burn off the fur over a hot fire.
2. Carefully remove the skin while still warm and set aside for later (may be
used in other recpies)
3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,

RecipeSource: Stewed Dog(wedding style)
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peppercorn, salt and garlic for 2 hours.
4. Fry meat in oil using a large wok over an open fire, then add onions and
chopped pineapple and suate until tender.
5. Pour in tomato sauce and boiling water, add green peper, bay leaf and
tobasco.
6. Cover and simmer over warm coals until meat is tender. Blend in liver spread
and cook for additional 5-7 minutes.
* you can substiture lamb for dog. The taste is similar, but not as pungent.
** smooth liver pate will do as well.
- - - - - - - - - - - - - - - - - -
Suggested Wine: San Miguel Beer
Serving Ideas : Rice, naturally.
NOTES : During my wedding reception, my brother- in-law suggested we add to the
feast by having dog stew. Wanting to be part of the family, and having been
subjected to all sorts of socials tests already, I agreed. The result was...
well.. a lot better than I expected. In fact, it was great!
It was only later I found out that dog should *not* be served at weddings, as
it may make the bride and groom flight like dogs during the honeymoon. But what
the heck. It didn't seem to have that effect... at least not until a few year
later. :-)
For the faint of heart, you can always substitute lamb in place of next door's
rover, but the meat will not be as sweet or as rich in flavor.
Nutr. Assoc. : 3831 0 0 0 0 0 0 0 0 0 0 0 0 0

Filipino Recipes :
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1. ADOBONG ISDA(Fish in Tangy Sauce)
2. Adobong Antigo
3. Adobong Moderno
4. Adobong Pusit
5. Adobong Pusit
6. Bibingka
7. Bibingkang Malagkit
8. Chicken Or Pork Adobo
9. Chicken and Pork Adobo
10. DINUGUAN(Blood Stew)
11. Eggplant Adobo
12. Filipino Breakfast Steaks
13. Fried Lumpia
14. Fried Spring Rolls
15. Fried Vegetarian Spring Rolls(Cha Gio Chay)
16. Hot and Sour Shrimp with Watercress And Walnuts
17. INIHAW NA BANGUS(Grilled Milkfish)
18. KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
19. Leche Flan
20. Lumpia
21. Lumpia
22. Lumpia
23. Lumpia
24. Lumpia (Philippine Egg Rolls From Scratch)
25. Lumpia (philippine Egg Rolls From Scratch)
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28. Lumpia Ideas
29. Lumpia Sauce(Paalat)
30. Lumpia Shanghai
31. Lumpia Shanghai
32. Lumpia Shanghai
33. Lumpia Shanghai (phillipine Fried Egg Rolls,
34. Lumpia Shanghai(Phillipine Fried Egg Rolls, Shanghai Sty
35. Lumpia Wrappers From _eafc_
36. Lumpia with Sweet Potatoes
37. Lumpia(Philippine Egg Rolls)
38. PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)
39. Pancit(Philippine Noodles)
40. Philippine Lumpia
41. Philippine Lumpias
42. Philippine Pork Adobo
43. Philippino Pork
44. Poncit
45. Pork and Chicken Adobo
46. Pork and Shrimp Lumpia
47. Puerco Adobado
48. SINIGANG NA BABOY(Pork in Sour Broth)
49. SINIGANG NA BANGUS(Milkfish in Sour Broth)
50. SINIGANG NA MANOK(Chicken in Sour Broth)
51. Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint
52. Stewed Dog(wedding style)
53. Stuffed Frogs
54. TRADITIONAL ADOBO(Pork in Vinegar and Soy Sauce)
Reserved.
http://www.recipesource.com/ethnic/asia/filipino/indexall.html (2 of 2) [10/29/2003 7:30:20 AM]

RecipeSource: Bibingkang Malagkit
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Bibingkang Malagkit
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Title: Bibingkang Malagkit
Categories: Thai, Rice, Ceideburg 2
Yield: 16 servings
4 14-ounce cans coconut milk
2 1/2 c Glutinous rice
1/2 c Long grain rice
4 c Granulated sugar
1/2 ts Salt
2 c Brown sugar, packed
1 ts Vanilla
1/2 c Ground peanuts or pilli
-nuts, optional
3 Eggs beaten
While wading through my pile of newspaper clippings I ran across the
following gem. I can't help but think that it might be even better
if you used palm sugar instead of the brown sugar. Never heard of
"pilli" nuts++any idea what they are?
Open cans of coconut milk without shaking. Spoon off thick milk that
has risen to top and measure 2 cups. Measure 4 cups remaining
thinner milk. Freeze any unused coconut milk.
Mix glutinous and long-grain rice in a bowl. Cover with hot water
and let stand for 5 minutes. Drain rice and turn into a heavy
4-quart saucepan. Mix thin coconut milk, granulated sugar and salt
with rice.
Bring to boil, reduce heat to very low and cook, covered until rice is
tender but not soft, about 30 minutes. Turn rice into well-greased
13- by 9-inch baking pan, flatten rice and smooth top; set aside.
Mix thick coconut milk and brown sugar in a saucepan. Add vanilla and
nuts. Cook and stir until sugar dissolves and syrup thickens, about 5
minutes. Gradually stir some of the hot mixture into eggs, then
return to saucepan and cook, stirring constantly, until slightly
thickened, about 1 minute. Pour topping evenly over rice.
Bake in a 375F oven for 30 minutes. Remove from oven and cool to room
temperature. Cut into squares to serve.
Serves 16 to 20.
From the San Francisco Chronicle, date unknown.
Posted by Stephen Ceideburg; February 28 1991.
MMMMM

RecipeSource: Bibingkang Malagkit

RecipeSource: Philippine Lumpia
Philippine Lumpia
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Title: PHILIPPINE LUMPIA
Categories: Filipino, Chicken, Pork
Yield: 12 servings
2 lb Chicken, cut in serving
-pieces
1/2 lb Lean boneless pork butt, cut
-in 2-3 pieces
1 Medium onion, peel, quarter
2 Celery tops
1 Medium bay leaf
2 ts Salt
2 c Water
1 Small green cabbage
1/4 lb Slab bacon, trimmed of rind
-and cut in 1/4" dice
1 Small onion, peeled and cut
-crosswise into paper thin
-slices
2 ts Finely chopped garlic
1 1/2 lb Fresh green string beans,
-trimmed and cut diagonally
-into 1/4" lengths
1/4 lb Fresh bean sprouts, washed
-and husks removed
1 c Finely diced celery
2 tb Soy sauce
Oil for deep frying
----------------------LUMPIA WRAPPERS----------------------
2 c All purpose flour
2 c Cold water
Vegetable oil
Combine the chicken, pork, quartered onion, celery
tops, bay leaf and 1 teaspoon salt in a heavy 3-4
quart saucepan. Pour in the water and bring to a boil
over high heat. Reduce heat to low, cover tightly and
simmer 20-30 minutes, or until chicken and pork are

almost tender and show only slight resistance when
pierced with the point of a small sharp knife.
Remove chicken and pork, and when cool enough to
handle, bone and skin the chicken and cut the meat and
pork into 1/4" dice. Strain the broth and reserve it.
Remove and discard the tough outer leaves of the
cabbage, cut the cabbage into quarters. Cut out the
cores and slice the quarters crosswise into 1/4" wide
strips.
In a heavy 12" skillet, cook the bacon over moderate
heat, stirring frequently until it is crisp and has
rendered all its fat. With a slotted spoon, transfer
the bacon to paper towels to drain.
Cook sliced onion and garlic in the bacon fat for
about 5 minutes until the onion is soft and
transparent but not brown. Add pork and chicken and
stir 1-2 minutes, until the meat browns slightly. Add
each vegetable in the following order: green beans,
bean sprouts, celery and cabbage. Add the bacon bits,
1/2 the reserved broth, remaining salt and the soy
sauce, turning constantly with a spoon, cook over
medium heat 3 minutes longer. Transfer contents of the
skillet to a colander and drain 10-15 minutes. Discard
the liquid. (Filling will keep at room temp. 2-3
hours).
Assembly: shape about 1/3 cup of filling into a
cylinder about 5" long and 1" diameter, place in the
center of a wrapper, leave about 1 1/2" of the wrapper
exposed at each side. Roll the wraapper around the
filling, tucking the ends inside as you roll.
Heat oil in a deep fat fryer to about 375 deg F, and
fry each lumpia about 2 minutes, or until they are
golden brown and crisp. Drain on paper towels and
serve immediately, or keep hot and serve.
Wrappers: Combine flour and water and mix until it
forms a smooth paste, the consistency of a heavy
cream. Set a heavy 8" skillet over moderate heat for
about 30 seconds. Dip a pastry brush in the oil and
spread a light film over the bottom and sides of the
skillet. Then immerse the tip of a 2" wide paintbrush
into the batter, and with 5-6 overlapping strokes,
cover the bottom of the skillet. Cook for a few
seconds until it begins to curl away from the sides of
the skillet. Lift the wrapper and transfer to a strip
of lightly floured waxed paper. May be kept at room
temp. no more that 2 hours.
Source: Pacific and Southeast Asian Cooking
-----

RecipeSource: Asian & Pacific Island Recipes
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Reserved.
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RecipeSource: Thai Recipes
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Thai
Recipes :
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1. Ajar to Fresh cucumber pickle (ajad)
2. Fried Beancurd With Sweet Nut Sauce(Tao Hou to Kratiem Dong
(Pickled Garlic)
3. Kung Op Wun Sen (Baked Prawns and Mungbean Noodles) to
Pad Thai
4. Pad Thai to Rice Paper-Wrapped Salad Rolls (Pham)
5. Rice With Lemongrass & Green Onion Vmxv03a to Thai Chicken
Salad
6. Thai Chicken With Basil to Thai Sausage-Chiang Mai Style
Bwht68A
7. Thai Seafood Casserole With Basil to [THAI] khao tam
kung(shrimp and rice soup)
8. [THAI] nam phet (hot sauce) to prik kaeng Panaeng (paste for a
dry chili)
Other sources of recipes like these:
q Related Books
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1. Ajar
2. Aromatic Broth With Vegetable Slivers
3. Aromatic Broth with Vegetable Slivers
4. Aubergine Fritters (Makhua Chub Khai Thord)
5. Aubergine With Pork & Prawns (Makhua Phao Song Kruang)
6. Baked Garlic Quail
7. Baked Prawns And Mungbean Noodles- Kung Op Wun Sen
8. Bar-b-q Secret Thai Shrimp
9. Barbecued Chicken Wings - Peak Gai Yang *
10. Barbecued Squid
11. Basil Dipping Sauce
12. Bean Sprouts with Tomatoes
13. Bean Thread Salad(Yum Woon Sen)
14. Broiled or Grilled Marinated Chicken (Gai Yang)
15. Charcoaled Squid- Pla Muk Yang *
16. Chicken Curry#2
17. Chicken In Coconut Milk Soup
18. Chicken In Coconut Milk Soup
19. Chicken In Green Curry(Gang Keao Wan Gai)
20. Chicken Soup With Galangal(Kai Tom Kha)
21. Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)
22. Chicken and Coconut Milk Soup(Gaeng Com Yam Gai)
23. Chilis In Oil(Nam Prik Pow)
24. Classic Thai Fried Rice
25. Clay Pot Shrimp With Bean Thread Noodles- Go
26. Coconut Chicken Soup
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27. Coconut Custard
28. Coconut Rice Noodles
29. Cold Noodles With Pineapple
30. Crab Fried Rice- Khao Pad Poo *
31. Crispy Fried Noodles
32. Curried Shrimp - Goong Pad Pong Garee *
33. Curry Paste(Thailand)
34. Curry Soup Noodles
35. Curry Without Tears
36. Deep-Fried Tofu With Peanut Sauce
37. Deep-Fried Tofu With Peanut Sauce (Blacker)
38. Deep-Fried Yellow Bean Paste (Baa Yir)
39. Devilled Crab in Cucumber Cups.
40. Dom Yam Gung (Thai Shrimp Soup)
41. Dried Fish Belly Soup- Kapaw Pla *
42. Drunkard's Noodles (Gueyteow Pad Ki Mow)
43. Duck Curry - Kaen of Duck *
44. Eggplant With Tofu
45. Evil Jungle Prince With Chicken(Or Mixed Vegetables)
46. Evil Jungle Prince With Chicken(Or With Mixed Vegetables)
47. Fiery Thai Salsa
48. Figgy Thai Chicken Salad
49. Figgy Thai Chicken Salad
50. Fresh cucumber pickle (ajad)
51. Fried Beancurd With Sweet Nut Sauce(Tao Hou
52. Fried Corn Cakes
53. Fried Curried Rice(Khao Pad Pong Kari)
54. Fried Rice With Peppery Curry
55. Fried Rice with Basil (Khao Pad Krapow)
56. Fried Rice with Basil (Khao Pad Krapow)
57. Fried Squid With Hot Sauce(Pla Mung Pad Prig)
58. Ga Xao Xa Ot
59. Gaeng Kiow Wahn Gai(Green Chicken Curry)
60. Gaeng Leung (Hot Yellow Fish Curry)
61. Gaeng Paa Pla Dook (Jungle Curry with Catfish
62. Gai Dom Kha (Thai Chicken Soup)
63. Gai Thom Kha
64. Gai Tom Kha(Thai Chicken And Coconut Milk Soup)

65. Gai Tom Kha- Chicken And Galanga Soup.
66. Gang Ba Curry With Mushrooms
67. Garlic Shrimp- Goong Kratiem Prik Thai *
68. Ginger Sauce
69. Ginger Sauce
70. Glutinous Rice & Bananas
71. Glutinous Rice With Mangoes
72. Green Curry Paste
73. Green Curry Paste (Nam Prik Kaeng Khiew Wah)
74. Green Papaya Salad
75. Green Salad With Thai Dressing
76. Ground Peanuts
77. Hot & Sour Mushroom Soup (Tom Yum Het) #2
78. Hot And Sour Chicken Soup
79. Hot And Sour Mushroom Soup (Tom Yam Het)
80. Hot And Sour Vermicelli Salad (Yam Wun Sen)
81. Hot and Cold Shrimp (Goong Kob Poh)
82. Hot and Sour Stir-Fried Vegetables (Pad Pak Priew Waan)
83. Hot& Sour Shrimp Soup (Thai)
84. Hot& Sour Stir-Fried Vegetables
85. Hot& Sour Vermicelli Salad (Yam Wun Sen)
86. Jungle Curry Paste (kaeng Paa)
87. Jungle Curry With Catfish - Gaeng Paa Pla Dook *
88. Jungle Curry(Kaeng Paa Moo)
89. Kaeng Khua Saparot
90. Kaeng Paa Kai(Jungle Curry With Chicken)
91. Kaeng Ped Cai
92. Kai Yang(Garlic Chicken)
93. Kang-Ped Bhet-Yang - Thai Roast Duck Red Curr
94. Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.
95. Khao Pad Sapparot(Stir Fried Rice And Pineap
96. Khao-Tung Hna-Tung (Crusty Rice With Shrimp Dip).
97. Kluay Bwarchee
98. Kluay Tord
99. Kraphong Khao Priao Wan (Sweet and Sour Fish )
100. Kratiem Dong (Pickled Garlic)
101. Kung Op Wun Sen (Baked Prawns and Mungbean Noodles)
102. Kung Op Wun Sen(Baked Prawns and Mungbean Noodles)

103. Kwan's Sweet & Sour Sauce
104. Kwitiaow Pad Thai
105. Kwitiaow Phad Thai(Thai-Fried Noodles And Sauce)
106. Laab Nuea(Ground Beef Salad)
107. Larp.
108. Lemon Grass Spicy Vegetables(Pat Pet Takrai)
109. Lemongrass Chicken Wip
110. Lemongrass Primer Vmxv03a
111. Lobster Scallop Curry
112. Lone Dao Jiow(Dao Jiow Coconut Sauce With Fr
113. Mangoes with Sticky Rice
114. Marinated Thai Beef
115. Masaman Curry Paste(Nam Prik Kaeng Masaman)
116. Masaman Curry Paste(Nam Prik Kaeng Masaman)
117. Mashed Aubergines (Nam Prik Makhua Yao)
118. Mee Krob
119. Mee Krob (Crisp-Fried Noodles)
120. Mee Krob(Crisp-Fried Noodles)
121. Mee Krob(Sweet Thai Noodles)
122. Mee Krob(Thai Crisp Fried Noodles)
123. Mee Krob(Thai Crisp Fried Noodles)
124. Mixed Vegetables in Coconut Milk
125. Mung Bean Pastries
126. Mung Beans With Brown Sugar
127. My Pad Thai
128. Nam Jjim Polamai (fruit based dip)
129. Nam Phrik Kaeng Daeng (Red Curry Paste)
130. Nam Phrik Kaeng Daeng (Red Curry Paste) Ett
131. Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Ett
132. Nam Phrik Kaeng Khiao Wan (Green Curry Paste)
133. Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Ett
134. Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)
135. Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Ett
136. Nam Phrik Kaeng Som (Sour Soup Curry Paste) E
137. Nam Phrik Kaeng Som(Sour Soup Curry Paste)
138. Nam Prik Curry Noodles(Kanom Jin Nam Prik)
139. Nam Prik For Cooked Vegetables(Thai Spice)
140. Nam Prik For Raw Vegetables(Thai Spice)

141. Nam Prik Kaeng Matsaman (Massaman Curry Paste)
142. Nam Prik Kaeng Matsaman (Massaman Curry Paste) Ett
143. Nam Prik Pao
144. Neua Daet Diao(Fried Sun-Dried Beef)
145. Noodles With Vegetable And Curry Sauce(Gueyt2
146. Nue Gra Pao: Stir-Fried Beef With Mint
147. Nue Nam Tok: Grilled Beef With Thai Seasoning
148. PAD THAI by Mike
149. Pad Phed Pladuk (Hot & Spicy Catfish).
150. Pad Thai
151. Pad Thai
152. Pad Thai - Midsummer Thai Dinner
153. Pad Thai - Vegetarian
154. Pad Thai Noodles
155. Pad Thai Noodles
156. Pad Thai Prik
157. Pad Thai Pseudo-Vegetarian Style
158. Pad Thai Stir-Fried Rice Ribbon Noodles
159. Pad Thai Stir-Fried Rice Ribbon Noodles
160. Pad Thai Vmxv03A
161. Pad Thai With Shrimp
162. Pad Thai(1)
163. Pad Thai(2)
164. Pad Thai(Clark)
165. Pad Thai(Sauteed Rice Noodles)
166. Pad Thai- Midsummer Thai Dinner
167. Pad Thai.
168. Paht Thai
169. Panang Curry Paste
172. Panang Loog Chin Nua(Thai Meatballs Panang Curry)
173. Phad Thai
174. Phanang Curry Paste(Nam Prik Kaeng Phanang)
175. Phanang Curry Paste/Nam Prik Kaeng Phana
176. Phat Thai(Pad Thai)
177. Pickled Garlic (Kratiem Dong)
178. Pickled Garlic - Grayiem Dong

179. Pineapple Vegetarian Fried Rice
180. Piquant Thai Dipping Sauce
181. Piquant Thai Dipping Sauce
182. Pla Kapong Kimao (Deep fried fish with garlic sauce )
183. Pla Nung Horapa
184. Plain Fried Rice
185. Plan Samli Daet Diao (Fried Sun-Dried Kingfish)
186. Pork Satay With Peanut Sauce- Midsummer Thai Dinner
187. Pork Sate With Peanut Dipping Sauce Vmxv03a
188. Prik Kaeng Kiao Wan(Green Curry-Sweet/Hot)
189. Prik Kaeng Phet (Phet Means Hot)
190. Prik kaeng masaman (mild hot/sour equivelent to vindaloo)
191. Pumpkin and Coconut Cream Soup
192. Red Curry Mixed Vegetables
193. Red Curry Paste
194. Red Curry Paste
195. Red Curry Paste (Nam Prik Kaeng Daeng)
196. Red Curry Paste(Vatanapan)
197. Red Curry Sauce
198. Red& Green Curry Pastes (Thai Curries)
199. Rice Ball In Coconut Milk
200. Rice Paper-Wrapped Salad Rolls (Pham)
201. Rice With Lemongrass & Green Onion Vmxv03a
202. Roasted Nam Prik(Thai Spice)
203. Sa-Teh On Skewers
204. Salat Khaek (Southern Thai Salad)
205. Satays
206. Saus Kacang
207. Shrimp Paste Dipping Sauce- Nam Prik Goong Siap *
208. Smothered Noodles
209. Som Tam (Spicy Carrot Salad)
210. Soup without tears
211. Sour Curry Paste (Nam Prik Kaeng Som)
212. Sour Shrimp Soup
213. Special Thai Chicken With Chillies(Mild)
214. Spicy And Sour Shrimp Soup
215. Spicy Thai Meatballs With Crispy Noodles
216. Spicy Thai Noodles

217. Spicy Thai Noodles
218. Spicy Thai Slaw
219. Spicy Tofu
220. Spicy Tomato Soup
221. Steamed Crab With Hot Sauce- Poo Neung *
222. Steamed Mussels with Creamy Fish Filling
223. Steamed Sticky Rice - Khao Neow
224. Stew without tears
225. Sticky Rice (Khao Neeo)
226. Stir Fried Rice Noodles With Tofu & Egg (Pad Thai)
227. Stir Fried Rice Noodles with Tofu& Egg (Pad Thai)
228. Stir-Fried Asparagus With Mushrooms
229. Stir-Fried Greens With Oyster Sauce
230. Stir-Fried Spinach
231. Stir-Fried Tofu And Bean Sprouts
232. Stuffed Peppers-- Thai Style
233. Stuffed Squid In Red Sauce
234. Sweet and Sour Tofu
235. Sweet& Sour Cucumber Relish (Taeng Kwa Brio
236. TVFN Chef du Jour
237. Tapioca Soup
238. Thai Barbecued Chicken
239. Thai Barbeque Marinade
240. Thai Basil Chicken
241. Thai Beef Grill
242. Thai Bpeek Kai Mao Daeng (Drunken Chicken Wings)
243. Thai Carrot Soup
244. Thai Chicken
245. Thai Chicken & Coconut Soup Vmxv03a
246. Thai Chicken Coconut Soup
247. Thai Chicken Fettuccine Salad
248. Thai Chicken Salad
251. Thai Chicken With Basil
252. Thai Chicken With Rice
253. Thai Chili Fish Sauce Vmxv03a
254. Thai Coleslaw

255. Thai Country-Style Steamed Fish In Garlic Lime Sauce
256. Thai Cucumber Salad
259. Thai Curried Vegetables with Adzuki Beans
260. Thai Curry Chicken And Vegetables
261. Thai Curry Spice Paste
262. Thai Egg Noodles And Pork Soup(Ba Mee Nam)
263. Thai Fish Curry Vmxv03a
264. Thai Fried Noodles(1)
267. Thai Fried Noodles(Pad Thai)
268. Thai Fried Rice
269. Thai Fried Rice
270. Thai Fried Rice With Vegetables
271. Thai Fruit and Shrimp Salad (Yam Polamal)
272. Thai Fruit and Shrimp Salad(Yam Polamal)
273. Thai Garlic Prawns
274. Thai Glass Noodles(Yam Woon Sen)
275. Thai Green Curry Chicken With Basil
276. Thai Green Curry Chicken with Basil
277. Thai Grilled Chicken - Midsummer Thai Dinner
278. Thai Grilled Chicken - Midsummer Thai Dinner
279. Thai Hens
280. Thai Hot & Sour Shrimp Soup* Bwht68a
281. Thai Iced Coffee
282. Thai Iced Tea
283. Thai Light Spicy Chicken And Vegetable Bundle
284. Thai Mini Spring Rolls
285. Thai Nma Sad Pork Salad
286. Thai Nua Yang Nam Tok (Waterfall Beef)
287. Thai Pad Thai (Stir Fried Noodles)
288. Thai Pineapple Fried Rice
289. Thai Pork Satay
290. Thai Pork With Basil
291. Thai Red Chicken Curry
292. Thai Red Curry Paste.

293. Thai Rice Noodles
294. Thai Rice Noodles with Collard Greens
295. Thai Roast Pork With Sticky Rice*
296. Thai Salmon Steaks In Panang Curry Sauce
297. Thai Satay
298. Thai Satay With Spicy Peanut Sauce
299. Thai Satays
300. Thai Sausage-Chiang Mai Style Bwht68A
301. Thai Seafood Casserole With Basil
302. Thai Shrimp With Asparagus
303. Thai Simmered Chicken
304. Thai Soup For Marty***Hkrt62B
305. Thai Soy Bean Fritters
306. Thai Spicy Noodles
307. Thai Spicy Sausage(Sai Grog) Hkrt62B
308. Thai Spring Rolls
309. Thai Squid Salad
310. Thai Stuffed Crab
311. Thai Style Fried Noodles
312. Thai Tea
313. Thai Tomato Fish Soup
314. Thai Tomyum Gung(Shrimp) / Gai (Chicken)
315. Thai Turkey Bites
316. Thai Veal Potstickers
317. Thai Yam Yai Siamese Princess Salad"I Love Thai Food"
318. Thai(mango) Sticky Rice
319. Thai-Style Tempe W/ Carrots & Basil
320. Tofu Sauce
321. Tofu Sauce
322. Tofu Soup
323. Tofu With Sour Curry
324. Tom Kha Gai(Chicken Coconut Soup)
325. Tom Kha Kai
326. Tom Kha Pladuk(Catfish Soup)
327. Tom Yam Goong (Hot and Sour Soup)
328. Tom Yam Goong (Thai Hot & Sour Soup)
329. Tom Yum (Hot & Sour Soup)
330. Tom Yum Gai

331. Tom Yum Gai- Chicken In Lemon Grass Soup
332. Tom Yum Goong (Hot and Sour Soup)
333. Tom Yum Kung(Hot!!!)
334. Vegetable Sausage(Hoy Jaw)
335. Vegetarian Thai Spring Rolls
336. Vegetarian Thai Spring Rolls
337. Yam Gai(Thai Broiled Chicken Salad)
338. Yam Thua Phu (Spicy Winged Bean Salad)
339. Yam Wunsen Sai Mu(noodle Soup W/pork)
340. Yellow Curry Paste (Nam Prik Kaeng Kari)
341. Yum Chai Talay(Thai Hot & Sour Seafood Salad
342. Yum Hoi Mang-pu - Thai Mussel Salad.
343. Yum Pra-Hmik (Thai Squid "Salad").
344. [THAI kai tam mamuang (chicken and mango soup)
345. [THAI] Nam Prik Makham Piag-tamarind Dip
346. [THAI] hoi tohd (fried mussels)
347. [THAI] kai pad khiaowan (chicken stir-fried with green curry
348. [THAI] kai tam (simple chicken soup)
349. [THAI] khanom pad ka (white radish cake)
350. [THAI] khao tam kung(shrimp and rice soup)
351. [THAI] nam phet (hot sauce)
352. [THAI] neua pad kimao (beef flambe)
353. [Thai]kai pad prik haeng-chicken w/chili and
354. prik kaeng Panaeng (paste for a dry chili)
Reserved.

RecipeSource: Tom Yam Goong (Hot and Sour Soup)
October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Thai Recipes : Tom Yam Goong (Hot and
Sour Soup)
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Title: Tom Yam Goong (Hot and Sour Soup)
Categories: Polkadot, Faylen, Soups/stews, Spicy, Thai
Yield: 4 Servings
8 oz Shrimp or prawns,
-shelled and deveined.
-Reserved shells
3 c Water
5 Kaffir lime leaves OR
-strips of lemon peel
3 Thin slices fresh OR
-dried galangal OR
-fresh ginger
1/4 c Fish sauce
2 Stalks lemon grass,
-lower 1/3rd only,
-cut into 1" lengths
2 Sliced shallots
1/2 c Sliced straw mushrooms
5 Green Thai chili peppers
-(optional)
1/4 c Lime juice
1 ts Black chili paste
-Cilantro leaves for
-garnish
Rinse shells and place in water. Heat water to a boil, then strain
out shells. Add garlic, lime leaves, galangal, fish sauce, lemon
grass, shallots, straw mushrooms, and chilis and simmer for 2
minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes
until shrimp turn pink. Place the lime juice and chili paste in a
serving bowl, pour the soup into the bowl, stir, and garnish. Serves
4. Source: Williams-Sonoma (from "Thailand the Beautiful Cookbook")
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
MMMMM
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