paella ala gill

I very rarely prepare Paella because it entails so much preparation. Twenty five years ago, my mother and my lola shared me this Paella, Filipino Style recipe and it seemed simple to prepare. Until a year ago, that’s the only Paella recipe I ever cook. Apparently, the recipe is just similar to Paella a la Valenciana, the difference is in some ingredients. Paella is tasty because of the flavors that seep through the rice grains from all the ingredients mixed into the rice. Paella a la Valenciana is just as similar in taste as my Paella, Filipino Style. The Paella a La Valenciana recipe I am sharing is not exactly the same as the original recipe from the typical, rich rice dish from Valencia, Valencia happens to be located on the east Mediterranean coast of Spain. Even though one can taste this rice-dish all over Spain and even world-wide, its true origin is the area of Valencia and Alicante.
Ingredients
1/2 kilo pork tenderloin500 grams chicken breast1/2 kilo large shrimpssalt and pepper1/2 cup Olive Oil3 large sized crabs2 cups clams (halaan)1 cup mussels (tahong)
1/2 teaspoon of sweet red paprika4 cloves garlic, chopped1 onion, chopped1 green or red bell pepper, sliced into 1 inch pieces1 cup string beans (sitaw), sliced into 1 inch pieces and blanched3 chorizo de bilbao, sliced thinly3 cups rice, American Variety or long grain rice1 can tomato paste ( around 70 grams)6 cups clam broth (used for boiling the clams)1 small laurel leafsalt and pepper for seasoning1/4 teaspoon saffron , mixed with 1 tablespoon water1 cup green peas1 pieces pimiento (cut into 1 inch squares)2 hard boiled eggs, sliced for topping
Directions
Preparation of the chicken, pork and seafood
1. Cut chicken and pork into 1 and 1/2 inch pieces. Brown in olive oil. Set Aside.
2. Shell shrimps leaving tail. Slit the shrimps at the back and remove black veins. Wash shrimps and dredge with salt and pepper. Brown in olive oil. Set aside.
3. Boil crabs and cut into quarters. Crack shells of the crab claws. Set aside.
4. Boil the clams in around 6 and half cups water and remove the top shells. Set aside the clam broth.
5. Boil the mussels. Set aside.
Time to cook
1. Heat olive oil in the pan.
2. Add the chicken, pork, paprika, garlic, onion, pepper and chorizo de bilbao.
3. Toss for a few minutes and add unwashed rice and stir until the rice is just a bit brown.
4. Add tomato paste, 6 cups clam broth, laurel leaf and salt and pepper to taste.
5. Add shrimps then bring to a boil.
6. Add the saffron and water.
7. Transfer to a big casserole (usually a pyrex dish) and bake for 350 F for around 30 minutes.
8. Uncover the casserole and decorate the top with clams, crabs, mussels, sitaw, green peas, pimiento on top.
9. Cover and cook for 5 more minutes.
10. Decorate with slices of hard boiled eggs.

Paksiw na Pavo (Turkey in Vinegar Stew)

I know I’ve been missing in action for a few weeks but other commitments superseded the blogging life. But, here I am now holding my belly as it aches and yells at me for over-eating. Ahhh, the wonders of holiday eating. We do tend to over eat this time of year and if you don’t, you get peer pressured into it: “It’s ok it’s just once a year!” I never really got that coaxing method. Maybe it’s just a way for everyone to ease ourselves into our obvious over indulgence. Or we are just all in denial

In the same fashion every year, the turkey in my house gets the cold shoulder. It’s usually passed over by the other more Filipino and quite honestly more flavorful affair. So what do you do with the left over turkey? Paksiw! Paksiw is a vinegar stew and is most associated with leftover lechon. In pre-refrigeration days, the vinegar-y stew preserves the leftover for a few more days. It’s a great cooking method and can be used with different meats. So if you still have some leftover turkey just paksiw it!

There wasn’t exact measurements when I made the paksiw. It was more taste as you go along. I had a lot of turkey left (~5lbs) so these were the ingredients and approximate measurements:

Left over turkey cut into bitesize pieces (I included the bones in the dark meat areas to extract more flavor)
12 cloves of garlic (just about one head) pressed and peeled
4 bay leaves
15 whole peppercorns
1/4 cup brown sugar
1 1/4 cup apple cider vinegar
1 cup soy sauce
1/4 cup gravy
5 cups water (enough to cover the meat)
kosher salt to taste

Bring the mixture to a boil. Once it’s boiling, bring the heat to low and simmer for about 10-15 minutes or until the meat has absorbed the juices. While it is simmering, taste the stew and adjust seasoning to your taste. I like the broth to taste with a slight sourness.

Eat Filipino Food!

Filipino Food Versions and Originals

Filipinos never fail to amuse people from different parts of the world. One example is the richness of Filipino cuisine with numerous foreign influences—Spanish, Chinese, and American, to name a few. Thus, most Filipino foods served on the table bear Spanish names like embutido or caldereta.

yummie embodito

beef and vegetable stew

Moreover, Filipinos are resourceful and fond of experimenting when it comes to food. “Filipino versions and originals” showcases different international cuisines that Filipinos have created their own versions. These recipes are Filipino adaptations of Italian, Chinese and American cuisines. In addition, pinoy exotic foods are listed for an unmatched food adventure. If you are ready, then continue browsing the pages.

Nilagang Baka

The geographical location of the country results in high temperature especially during the months of March to May. However, Filipinos have the ability to easily adapt to their environment resulting into different Filipino drinks made from fresh tropical fruits. These drinks are easy to prepare ranging from hot, chilled, and alcoholic to non-alcoholic mixed with your fancied tropical fruits.

Traditional Filipino Breakfast food

Aside from being popularly known as warm and hospitable, Filipinos are known to have a sweet tooth. In fact, Filipinos have a wide variety of “kakanin” and desserts—rice cakes, cochenta, maize and many more. Most of these sweet foods are made from local fruits and crops grown in backyards.

Pansit Canton Guisado

Cooking is a skill. Likewise, it requires patience to learn the techniques to come up with a good cooking output. Also, it does not require formal education to be able to cook but a passion and willingness to learn. With proper sources of recipes, cooking is easy and simple as you can imagine.

Appetizer Sampler - Chicken Wings, Lumpia, Calamari Rings, Tortilla Chips & Sweet Potato Fries

There are many websites that offer recipes. However, this website concentrates in giving recipes of your favourite Filipino foods and drinks, tasty and mouth watering. These recipes will help you prepare Filipino dishes from simple to adaptations of international cuisines. As you browse the pages, you will find recipes that are easy to prepare with ingredients that are widely available in supermarkets or made from left-over food. Aside from the savings you get by cooking at home, you will also get the assurance that the foods prepared are clean and fresh

Basic Cooking tips...

The following fifteen is just a tiny handful of the many basic

cooking tips that you could integrate into your everyday life to save
time and money.

• Bacon: Reduce shrinkage by running cold water over it before frying.

• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.

• Boiled Eggs: Add some vinegar or a little salt to the boiling
water when boiling eggs. This basic cooking tips will keep the egg in
the shell if it cracks.

• Ripening Fruits and Vegetables: Put your unripe fruit and
vegetables in a brown paper bag and place the bag in a dark cupboard
for few day. Using this basic cooking tips is an excellent way to save
money on fruits and vegetables that has to be ripened.

• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.

• Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.

• Corn: Place the corn directly into boiling water, and do not add
salt. Do not boil corn for more than three minutes. Overcooking reduces
the taste level.

• Frozen Vegetables: When they are stuck together, simply run boiling water over them.

• Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.

• Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.

• Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon
of the cold water called for in the recipe and the pastry will be much
flakier.

• Quick Sauces: Use condensed cream soups such as cream of
mushroom, cream of chicken, cream of tomato, cream of celery, to make
fast and easy sauces.

• Quick Tenderizer: Use vinegar as a meat tenderizer. Add a
tablespoon to water when boiling meat or ribs for stews. This basic
cooking tips will help tenderizer even the toughest meat.

• Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.

• Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.

Inspiration
could be considered to be one of the key ingredients to writing. Only
if one is inspired, can one get to writing on any subject especially
like cooking.

Use some of these basic cooking tips to make your life in the kitchen more enjoyable.

lechon baboy in the making!!

Italian Spaghetti Sauce with Meatballs

Ingredients:
MEATBALLS
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Directions:
1. In a large bowl, combine ground beef, bread crumbs, parsley,
Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg.
Mix well and form into 12 balls. Store, covered, in refrigerator
until needed.
2. In a large saucepan over medium heat, saute onion and garlic in
olive oil until onion is translucent. Stir in tomatoes, salt, sugar
and bay leaf. Cover, reduce heat to low, and simmer 90 minutes.
Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and
simmer 30 minutes more. Serve.

Cheesy Potato and Corn Chowder

INGREDIENTS:

• 2 tablespoons margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 2 (14.5 ounce) cans chicken broth
• 3 cups peeled and cubed potatoes
• 1 (15 ounce) can whole kernel corn
• 1 (4 ounce) can diced green chiles
• 1 (2.5 ounce) package country style gravy mix
• 2 cups milk
• 1 cup shredded Mexican-style processed cheese food

DIRECTIONS:

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

lumpia shanghai

In Filipino, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. Sometimes I call this recipe lumpia shanghai.

This lumpia recipe or lumpia shanghai is one of the filipino recipes that I usually make, whenever we have a party or get together with friends, especially filipino friends, at home. One time, I was busy cooking filipino recipes, and one of them is this lumpia and my friend arrive early and help me in the kitchen. She notices that I my lumpia wrapper won’t stick together whenever I cook. I’ve tried everything from water, to egg wash and other type of paste but still no avail, the wrapper still broke loose.

Since she is also a good cook; she gave me the technique in making these wrapper sticks together. And guess what she told me, just used the egg white as a paste in binding this wrapper together. And it works! Since then, my filipino lumpia shanghai servings looks better and taste good.

Thank you Carmelita for the great tip!

Ingredients :

· 1 lb. ground pork
· 1 cup chopped shrimps
· 1/4 cup finely chopped onions
· 1/2 cup finely chopped carrots
· 2 whole eggs
· 3 tbsp. soy sauce
· 3 dashes of sesame oil
· salt and pepper, to taste

· lumpia wrapper
· vegetable oil, for frying

(Cooking Conversion Chart)

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.

2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Pakbet

• 1/4 kilo pork with fat, cut into small pieces

• 2 Amapalya (bitter melons) sliced to bite size pieces

• 2 eggplants, sliced to bite size pieces

• 5 pieces of okra, cut in two

• 1 head garlic, minced

• 2 onions, diced

• 5 tomatoes, sliced

• 1 tablespoon of ginger, crushed and sliced

• 4 tablespoons bagoong isda or bagoong alamang

• 3 tablespoons of oil

• 1 1/2 cup water

• Salt and pepper to taste

Pakbet Cooking Instructions:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

• On the same pan, saute garlic, onion, ginger and tomatoes.

• In a casserole, boil water and add bagoong.

• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

• Salt and pepper to taste.

• Serve hot with plain rice.

Pork Sinigang kabayan

• 3/4 kilo Pork, cut into chunks

• 3 tomatoes, sliced

• 2 onions, diced

• 100 grams Kangkong (river spinach)

• 100 grams String beans

• 2 pieces horse radishes, sliced

• 3 pieces gabi (taro), pealed

• 2 pieces sili pag sigang (green finger pepper)

• 200 grams sampalok (tamarind)

• 3 tablespoons of patis (fish sauce)

• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

very simple inihaw na liempo

We like to grill at home. And the simplest thing to grill (our favorite as well) is pork belly. Just rub both sides with salt and grill till cooked. We chop them in small pieces and serve with a salsa made of tomatoes, onions, chiles, vinegar, soy sauce and any other herbs at hand (spring onions, cilantro or chives) on the side. Or mix the grilled liempo with the salsa for a more than the usual treat!

Pastel de Lengua

Ingredients:
1 beef tongue
1/2 c. cooking oil
2 onions, chopped
3 carrots, cubed
3 potatoes, cubed
1/4 c. green olives
1 can vienna sausage
1/2 c. tomato sauce
1 tsp. salt
2 tsp. maggi sauce
2 tsp. ground pepper
1 tsp. vinegar
2 c. beef tongue broth
2 - 3 tbs. flour dissolved in 1/2 c. water.
Pie crust (ready made)
1 egg, beaten with a little milk

Instructions:
Boil the tongue until soft, scrape white coating on the surface, then cut into 1" squares, put back into the broth and bring to a boil. Add the rest of the ingredients. Allow to simmer in the sauce pan until all vegetables are cooked. Thicken sauce with dissolved flour. Let simmer for 5 minutes and pour into a pyrex dish. Cover with pie crust. Brush top with beaten egg and milk. Bake until golden brown in a hot oven.

Salpicado

Ingredients: 2 fillet mignons, cubed Olive oil 2 cloves Garlic, minced ½ cup Soy sauce ½ tsp Maggi (or Knorr) ½ tsp Worcestershire sauce
Instructions: Marinate the steak in soy sauce, Maggi and Worcestershire sauce for about 15 minutes in a bowl. Heat olive oil in a pan. Saute garlic for about 2 minutes. Saute steak till desired doneness. Serve with garlic fried rice

Morcon - Stuffed Flank Steak Roll

Ingredients:
1 kg. beef flan steak, butterfly-cut for morcon, about 3/4" thick, in one piece
2 tbsp. calamansi juice or lemon juice
1/4 c. soy sauce
4 pcs. vienna sausage, cut into 4 diagonally
2 pcs. sweet gherkins or 4 pcs. sweet pickles, cut in thin long strips
2 hard cooked eggs, sliced
100 gms. cheddar cheese, cut in strips
1/2 pc. carrot, cut into long strips
3 slices bacon
2 tbsps. flour
1/4 c. cooking oil
3 pcs. bouillon cubes dissolved in 3 c. boiling water
1/4 tsp. salt

Instructions:
Marinate beef in calamansi or lemon juice and soy sauce. Arrange strips of vienna sausage, sweet gherkins, hard cooked eggs, cheese, carrots and bacon on marinted beef. Roll neatly and tie with a string. Dredge in flour then brown in hot cooking oil. Transfer to a big saucepan. Add bouillon water. Season with salt. Cover and simmer until beef is tender. Slice, arrange in a platter. Pour sauce on top. Garnish with sprigs of parsley.

Mechado (Beef)

Ingredients:
1 kg. beef kabilugan (whole eye of round) or rump roast
1/4 c. cooking oil
4 cloves garlic
1 onion sliced
2 potatoes quartered, fried
1 carrot, cut in 1/2 inch round
1 slice dayap or lemon with rind
2 tbs. soy sauce
1/2 tsp. peppercorn
1 c. tomato sauce
1 laurel leaf
1 tsp. salt
1-1/2 c. hot water

Instructions:
Brown meat in cooking oil. Set aside. In the same oil, saute garlic and onion. Cook 5 minutes. Put in dayap, soy sauce, peppercorn, tomato sauce, laurel leaf and salt. Simmer a few minutes more. Add water, cover and simmer for approximately 2 hours. Add potatoes and carrots when meat is tender. Slice meat and arrange on a platter with the vegetables. Strain sauce and pour over meat.

Beef Kaldereta (Beef Stew) (Beef)

Ingredients:
1 kilo beef (Chuck Roast), cut into chunks
1/4 cup cooking or olive oil
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chili peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
Olives (optional)

Instructions:
In a casserole, sauté garlic and onions in oil. Then add tomatoes, red & green pepper and chili peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1-1/2 hours or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Serve with steamed white rice.

in love with the foods

MELT-IN-THE-MOUTH CHOCOLATE CUPCAKES

I had read so much about these that I absolutely HAD to make them, I have such a passion for chocolate that one look and I am hooked!, I absolutely crave chocolate at times....well most of the times!.This cake is the stuff chocoholic dreams are made up of, its deep, dense, dark and absolutely fudgy "intense chocolate"is the word.I love it! It fulfills your worst chocolate craving and is very easy to make too.The recipe is from the famous Chocolate and Zucchini and can be found here.It is almost flourless and it was my first experience of baking such a cake, as Clotilde says-this cake is best baked a day before I totally agree, it actually was best the next day.

I simply put the lovely dark and delicious batter into cupcake pans and baked Cupcakes out of it, here's the recipe-

• Butter-200gms


• Dark chocolate-200gms


• Sugar-1 cup (200gms)


• Eggs-4


• Flour-1 rounded tablespoon

METHOD-Preheat oven to 180C and line a 8 inch cake pan/line muffin tray.Melt butter and sugar together and add in the sugar, let cool a little, then add the eggs one by one beating well, lastly add the flour.Mix well and pour into pan/muffin tray, bake.Here I must say the batter rises well and then collapses a bit, but don't be disappointed it will still taste wonderful..After baking for 30 minutes, switch off oven and leave the cake in for another 10 minutes.

As you can see the ingredients that go into this melty-gooey cake are on the heavier side and since it is so hot here, I served these spread with extra chocolate frosting (oh my gosh, will I never stop!) and some cool vanilla icecream to balance off the heaviness, it was delicious...ummmm

Read more...

July 2, 2009

HEALTHY WHOLEWHEAT SWEET BREAD

Baking with yeast is very satisfying and therapeutic.Nowadays I find myself making buns, rolls and breads all the time and I just love it.I was never satisfied with store-brought wholewheat bread and always used to think -is it REALLY Wholewheat? or simply regular flour and caramel colour, well now I bake it for my morning breakfast myself and enjoy it fresh with butter, jam and coffee.

• INGREDIENTS-


• Wholewheat Flour-3 cups


• Egg-1


• Salt-1 tsp


• Butter-1/4 cup


• Sugar-1/2 cup


• Milk-1/2 cup


• Water-1/2 cup


• Sugar-1 tsp extra


• Active dryYeast-2 tsp

METHOD-Warm up the water, add the 1 tsp.sugar, dissolve then sprinkle yeast, leave for a while till it turns into a foam.Now warm the milk slightly add sugar, salt, butter, stir till sugar is dissolved.In a large bowl combine the milk mixture with yeast mixture, add flour and the egg and knead well, transfer to a well oiled bowl, let rise well for an hour.Punch down and shape into loaves, leave to rise again for 1/2 an hour and bake after brushing tops with little milk at 200C. I baked two rounds like in the picture below,making a cross on the top with a sharp knife, the rounds sliced well and were delicious.

Pininyahang Manok (Pineapple Chicken) Recipe

This is another one of my favorite filipino recipes. The sweet pineapple flavor along with coconut milk has a very splendid taste. This recipe is mostly cooked in times of feasts or celebrations. Here is a recipe that I have prepared for all you who want to know how to cook Pininyahang manok (pineapple chicken).

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 whole chicken, cut into serving pieces
• 2 white onions, sliced thinly
• 4 tomatoes, chopped
• 3 cups of fresh pineapple, chopped
• patis (fish sauce)
• 1 cup of coconut milk
• 4 tablespoons of vegetable cooking oil

Procedure:

• Place vegetable oil in casserole. While the heat is up, put the chicken one by one and cook for a few minutes until brown.
• Add onions and tomatoes until they soften.
• Add fish sauce and simmer for 40 minutes or wait until the sauce is thick and creamy, then turn up the heat and pour the coconut milk. Simmer for a few more minutes then serve.

Enjoy this recipe and please comment for any more suggestions

pig blood stew

This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork belly meat and pork entrails, my version should make the not-too-adventurous less squeamish. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment.

I am reminded of a British cookbook author who, during an extensive trip to Japan, became so enamoured of Japanese cuisine (yes, raw fish and raw fish eggs mostly) that he ended up devoting an entire section in his book about Japanese food and encouraging his fellow Britons to try it first before deciding that it was no good.

I should be saying the same about dinuguan.

The blood of freshly-slaughtered pig is available in local wet markets. In Antipolo where we live, the butcher gives it for free with the purchase of meat.

masarap kumain

Sinigang na Sugpo Serves: 8
Ingredients:	10 cups water 2 pieces onion quartered 4 pieces tomatoes, seeded and quartered 2 pieces daikon (peeled and sliced diagonally into discs) 12 pieces long beans (sitaw), cut into 2-inch lengths 4 pieces green chili peppers (sili) 35 ounces prawns or shrimps, trimmed 14 ounces spinach or Asian watercress (kangkong) 1 pouch (1.76 ounces) Mama Sita's Sinigang (Tamarid Seasoning) Mix
Cooking Method:	Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.
Kinilaw Kinilaw is a method of cooking nearly anything that is alive and fresh not with fire but with vinegar. Crustaceans may be used, or mollusks, vegetables, fruits, flowers, insects, and even meat. The abundance of food available, the ecology of each region and the understanding and appreciation of readily available materials make eating kinilaw a widely exhilarating experience. Its raw ingredients may range from the commonplace (mackerel, grouper, sailfish, red snapper fillets or venison) to the exotic (spider conch, sea cucumber, the larvae of the coconut beetle or sea anemone).
Ingredients:	1 piece ox-tongue, thoroughly cleaned and sliced Lea and Perrins sauce salt and pepper 10 pieces calamansi 3 cloves garlic, crushed 2 medium onion, sliced 1 can (12 ounces) Cream of Mushroom soup button mushrooms button olives 4 tablespoons butter 1/4 cup grated cheese
Cooking Method:	Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.
Igado
Ingredients:	1/4 pound each pork tenderloin, liver, heart and kidney 2 tablespoons green peas salt to taste 1/2 cup iloco vinegar 1/2 cup soy sauce 1/4 cup bell pepper 1 tablespoon garlic
Cooking Method:	Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

Homemade Longganisa Lucban

Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain.

This is a fresh homemade version that doesn’t involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

my lecheflan

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil. Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top

ginataang manok_chickenstew in coconut milk

Ingredients:

1/2 kilo chicken wings (manok)

1 lata coconut Milk (gata)

Ginger (luya)

2 Cups water (tubig)

1/8 cup Oil (mantika)

2 Potato cut in 4 cubes (patatas)

Peppercorn (Paminta buo)

1 Onion (sibuyas 1/2 kung malaki ang sibuyas)

3 Garlic (3 butil ng bawang)

1 Tbsp chicken powder (1 kutsara chicken powder)

Salt (Asin)

Cooking Instructions:

1. Wash the chicken, then set aside. (Linisin/hugasan ang Manok at ilagay sa isang tabi.)

2. Pour oil in wok or pot then add garlic, onion and ginger until golden brown. (Ibuhos ang mantika sa kawali at ihulog ang bawang, sibuyas at luya. papulahin.)

3. Add the chicken and stir until golder brown. (Isahog ang manok, igisa hanggang maluto ng konti.)

4. Add water, 1/2 can of coconut milk at let it simmer for 20 mins. in medium fire.(Dagdagan ng tubig at kalahating lata ng gata at pakuluin ng 20 minuto).

5. Add the potato and chicken powder and let it simmer again. (Bago maluto ang manok, isahog ang patatas at chicken powder. pakuluin hangang lumambot ang patas at manok.)

6. When the chicken and potato is cooked, pour the remaining 1/2 can of Coconut Milk, simmer for atleast 5 mins. then add salt to taste. (pag luto na, ibuhos ang natirang kalahating lata ng gata at pakuluin ng limang minuto. lagyan ng asin at tikman kung pwede na sa inyonh panlasa.)

5. Serve hot. (Ihain ng mainit.)

sisig....

Ingredients
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine


METHOD

1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.

bistek!!

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil



METHOD
In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

filipino pochero

Ingredients
1/2 kilo chicken, cut into parts
1/2 kilo pork, cut into cubes
1/2 kilo beef for stewing, cut into chunk cubes
8 cups water
6 minced cloves garlic minced
5 pieces Saba banana
5 pieces boiled potatoes, quartered
5 pieces boiled sweet potatoes, quartered
4 pieces chorizo bilbao
2 tablespoons oil
1 teaspoon salt
1 bundle onion leeks
1 cup chickpeas
1 sliced bundle cabbage
1 Pinch salt & pepper


METHOD

1. You have to BOIL pork, chicken, beef, chorizo in salted water with onion leeks.

2. Lower fire and let SIMMER until all meat is tender.

3. Take out all the meat, set aside, keep stock.

4. In a casserole, SAUTE garlic, onion, then pour in the stock.

5. Bring to a BOIL, add all meat, banana, potatoes, sweet potatoes and chickpeas.

6. SEASON with salt and patis and add in the cabbage.

7. Serve hot.

PORK AND BEEF RECIPE

Fresh beef can differ from bright red to cherry-red depending on the amount of exposure to oxygen. A dark plum-red appearance can be an sign that the meat comes from an older animal. The meat should be firm but not dry and should have a smooth and fine texture. The outer layer of fat should be firm and evenly distributed. An oily appearance can be an indication that the meat comes from an older animal.

The meat of a young animal is grayish pink. Generally, the older the animal the darker the meat. The meat and fat should feel firm to the touch and not leave an impression when pressed with a finger. The fat is mostly white to creamy white. An oily appearance is indicative of an older animal.

kare-kare ni gill

1 buntot ng baka (mga1 o ½ kilo), hiniwa ng tig-3 pulgada
5 kutsaritang mantika
5 ulo ng bawang, pinitpit
1 katamtamang laki ng sibuyas, hiniwa-hiwa
¼ tasang katas ng achuete
1 puso ng saging na saba, hiniwa ng pahaba
2 tali ng sitaw, hiniwa ng tig-2 pulgada
4 katamtamang laki ng talong, hiniwa ng tig-1/2 pulgada
½ tasang bigas, tinusta at dinikdik ng pino
½ tasang peanut butter, asin ,paminta, betsin

Palambutin ang buntot ng baka. Hanguin mula sa tubig at prituhin ng bahagya sa mantika. Igisa ang bawang at sibuyas sa mantika.
Idagdag ang katas ng achuete. Igisa hanggang lumabas ang mantika ng buntot ng baka. Idagdag ang gulay at kaunting tubig upang magkasarsa. Idagdag ang pinulbos na bigas at peanut butter na tinunaw sa 3/4 tasang tubig. Timplahan ng asin,paminta at betsin.ihain ng may kasamang bagoong alamang.

Adobong Manok

½ manok
½ basong suka
½ librang karne
10 butil na bawang
½ kutsarang tinunaw na atswete, at kaunting rekado
1 dahon ng tuyo’t na laurel

Sa isang basong tubig ay lulutuing lahat ang magkakahalong ito at pabayaang mapiga ang tubig sa pagkasigang hanggang walang matira kundi malapot na salsa ng mantika.

intro ko..... :D

Welcome to the Filipino recipes site. Featured on this site are free Filipino recipes that have become all time Philippine favorites. Traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat...dishes that are always welcome on the dining table. Filipino food consist mostly of vegetables, seafood, dairy, meat and rice. Like Philippine fiestas, Filipino recipes are rich in flavour & color.

Filipino culinary arts is greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes from earlier traders, Asian immigrants and former colonizers.

Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west.

Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course.

There are however many Filipino recipes from each region of the Philippines. The Filipino's penchant for cooking resulted into a unique Philippine culinary arts. The Ilocanos from the north is known for their Pakbet - a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish in coconut milk. Overall, nothing beats the fame of the tasty pork and chicken adobo, a dish the Philippines is known for throughout the world.

Experience the tastes and colors of Philippine food. A gastronomic delight that has been savoured through many generations. Enjoy the free Filipino food recipes on this site and happy cooking!

hi guys!!!

uy mg comment kyo s blog ko ha..hehhee

Sa Tsina, tinagurian ang carrot na "maliit na ginseng ", ang pinakamahalagang komposisyon ng carrot ay carotene. Nang pumasok ang carotene sa katawan, nagi itong Vitamin A, hindi puwede mawala ito sa katawan. Nakakabuti ang Vitamin A sa ating atay, mga mata, balat at paglaki ng bones. Maraming plant fibre rin sa carrot, kaya, puwede itong magpabilis ng paggalaw ng bituka para ma-evacuate ang toxin at pigilin ang cancer. Bukod dito, sa carrot, may mga bagay na pagpapababa ng blood sugar at blood pressure. Kaya, ito rin ang mainam na pagkain para sa mga tao with diabetes at elevated blood pressure.

Ngunit, huwag kumain ng too much carrot. Otherwise, magiging dilaw ang inyong balat! Totoo!

Kahit masama ang amoy, ang garlic ay magandang pampalasa at gamot para sa mga Chinese.

Tinatawag ang Tsina na "bansa ng garlic", dahil nagprodyus ng mga 5 milyong toneladang garlic bawat taon. Ang pinakamahalagang komposisyon ng garlic ay Alexin-Allicin. Nababawasan nito ang iba't ibang bacteria at inflammation at pinipigilan ang cancer. Nakakabuti rin ito sa paglinis ng mga basura sa blood vessels para pigilin ang mga sakit sa blood at puso. Bukod dito, pinabibilis ng garlic ang paglaki ng hair at pinipigil ang pagiging matanda ng katawan.

Upang gamitin nang mas mabuti ang garlic, dapat ilagay ang mga slice of garlic sa air nang mga 20 minuto. Isang clove ay sapat na bawat araw.

Ang uri ng pagkain na ating kinakain sa araw-araw ay may malaking nagagawa para sa ating kalusugan. Ito ay nagsisimula mula sa araw na tayo ay ipinanganak hanggang sa ating pagtanda. Ang babaeng bagong panganak ay pinagkalooban ng pamamaraan upang mapakain ang anak ng natural na pagkain- ang gatas ng ina. Kapag umabot na ang sanggol ng anim na buwan, siya ay puwede nang umpisahan sa malalambot na pagkain. Ito ang pinakamahalagang panahon para maumpisahan ang sanggol sa mga mabubuting pagkain. Dapat malaman ng lahat ng magulang na kailangang makakain ang sanggol ng isang uri ng pagkain ng mga labindalawang beses bago nito magustuhan ito.Mahalagang piliin ng magulang ang ipapakain sa sanggol, nguni't ang sanggol ang magdedesisyon kung gaano ang kakainin niya. Ito ay mahalagang panuntunan sa pagpapakain ng sanggol.

Ang ating mga anak ay masasanay kumain ng pagkaing inihahain sa bahay. Kung ang mag-anak ay kumakain ng iba't ibang gulay araw-araw, ganoon din ang mga bata. Kung ang mag-anak ay umiinom lagi ng "soft drink" sa bahay, hindi sila matututong uminom ng sapat na tubig sa araw-araw. Ang "soft drink" ay mayroong dagdag na asukal, asin, at "caffeine" kaya't hindi ito nararapat na maging parte ng pagkain ng mga bata. Dito maaaring magsimula ang mga sakit na sobrang pagtaba, diabetes, mataas na presyon.