Tuna Sisig

Ingredients:

• 2 tablespoon cooking oil
• 1 cup tuna, cut into 1/4 inch thick slices
• 2 tablespoon Mama Sita's Barbecue Marinade
• Juice from 6 pcs. of calamansi
• 1 piece white onion, chopped
• Salt and pepper to taste
• Mama Sita's pure Labuyo Red hot Pepper sauce

Procedure:

• Marinate tuna in Mama Sita's Barbecue Marinade for 5-15 minutes.
• Pan-fry the tuna for 3-5 minutes on each side.
• Remove from pan and cut into bite size pieces.
• Place cut up tuna in hot sizzling plate.
• Pour calaman juice and chopped onions over the tuna.
• Sprinkle with salt and pepper to taste.
• Serve with Mama Sita's Pure Labuyo Red Hot Pepper Sauce to add spice.

Via: recipespin

Pinakbet or Pakbet

Ingredients:

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

Procedure:

• 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.

Estimated cooking time: 35 minutes

Via: ligayafamily

Avocado With Shrimp Remoulade

Ingredients:

• 1/4 c Tarragon vinegar
• 2 tb Horseradish mustard
• 1 tb Catsup
• 1 1/2 ts Paprika
• 1/2 ts Salt
• 1/4 ts Cayenne pepper
• 1/2 c Salad oil
• 1/4 c Minced celery
• 1/4 c Minced green onions
• 2 lb Shrimp, cooked and peeled
• 4 md Avocados

Procedure:

• In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
• Slowly add oil, beating constantly with electric mixer.
• Stir in celery and onions.
• Pour sauce over shrimp.
• Marinate 4 to 5 hours in refrigerator.
• Halve and peel avocados.
• Lift shrimp out of sauce and arrange on each avocado half.
• Pass sauce.
• Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs.
• This is a good luncheon dish and also can be served with toothpicks as an appetizer.

Via: recipe-cookbook

Baked Fish Fillets with Mushrooms

Ingredients:

• 1/2 kilo fresh or frozen fish fillets
• 1 1/2 cups mushrooms
• 1 cup sliced green onions
• 1/4 tsp crushed tarragon or thyme
• 2 Tbsp butter

Procedure:

• Rinse the fish and pat dry with paper towels.
• Cut the green onions.
• Cut the fish into 4 pieces. Sprinkle with salt.
• Arrange fish on a square baking dish.
• In a mall frying pan, melt the butter and add the mushrooms and green onions. Saute until soft.
• Spoon mixture over fish and sprinkle with tarragon.
• Bake at 450 F for 15 minutes or until fish is done (if it flakes easily, it is done).

Via: eat.ph

Baked Clams with Tuna

Ingredients:

• 1 k. clams, cooked & half shell removed
• 1 tbsp. garlic, chopped
• 1/2 cup mayonnaise
• 1/4 cup parsley, chopped
• 1 (184 gms.) tuna flakes in oil, drained
• 1/4 tsp. pepper

Procedure:

• In a clean bowl, combine garlic, mayonnaise, parsley and tuna.
• Mix well.
• Add salt and pepper.
• Spread prepared filling on clams and place in a baking tray.

Preheat oven to 350°F. Bake clams for 10 minutes. Serve at once. Makes 6 servings.

Via: LutongBahay

Pork-Pina Hamonado

Ingredients:

• 1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
• 1 cup brown sugar (packed)
• 1-1/3 tsp. iodized salt
• 2 tsp. praque powder (for 1/8 tsp. salitre)
• 200 grams pork fat, sliced into 8 strips
• 1 medium carrot, sliced into 12 strips
• 2 whole pickles, sliced into 12 strips
• 1 can (439 grams) pineapple chunks, drained (reserve syrup)
• 1 can (35 cl) pineapple juice

Procedure:

• Combine sugar, salt and praque powder or salitre.
• Rub mixture on pork.
• Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up.
• Roll and tie firmly with crocheting thread.
• Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight.
• Simmer meat in marinade for 1 hour.
• Remove thread from meat then chill if desired for ease of cutting.
• Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.

Via: ePilipinas

Crab Meat With Cauliflowers

Ingredients:

• 3 cups cauliflower flowerets
• 4 tablespoons cooking fat
• 1 teaspoon crushed garlic
• 2 tablespoons sliced onion
• 1/2 cup crab meat from boiled crabs
• 1 cup rice washing
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1 cup carrot, sliced thinly
• 1 cup sliced cabbage
• 2 teaspoons cornstarch, blended with 1 tablespoon water
• 2 sprigs of kinchay

Procedure:

• Sauté garlic, onion and crab meat. Add rice washing.
• Bring to a boil. Season with salt and soy sauce.
• Add cauliflower, carrot and cabbage.
• Cover and cook 4 minutes.
• Thicken with cornstarch blended with water.
• After 1 minute, remove from fire and serve hot.

Via: Aquatic Filipino Recipes

Escabeche (Fried Fish with Sweet and Sour Sauce)

Ingredients:

• 1 kg (2 lb) whole and red snapper, cleaned
• 75 g (½ cup) plain flour, for dredging
• ½ cup oil
• ½ cup castor sugar
• ½ cup vinegar
• ½ cup water
• 3 tablespoons tomato ketchup
• 1 medium carrot, peeled and cut into 1cm (½-in), rounds
• 1 medium green capsicum, cut into 1cm (½-in), strips
• 1 medium red capsicum, cut into 1cm (½-in), strips
• 1 medium cucumber, peeled and cut into 1-cm (½-in), rounds
• Fresh coriander leaves (cilantro), to garnish

Procedure:

• Score the red snapper all over and dredge in flour.
• Heat oil in a wok and fry the fish and fry the fish about 10 minutes.
• Removed from pan and drain on paper towels.
• Combine sugar, vinegar, water and tomato ketchup in a saucepan.
• Add carrot, cook for about 5 minutes.
• Add capsicums and cucumber. Simmer without stirring, for another 5 minutes or until vegetables are tender yet firm.
• Arrange fish on a serving platter. Pour vinegar mixture over fish.
• Arrange vegetables around fish and garnish with fresh coriander.

Estimated Time: 30 minutes

Via: filipino-recipes

Tilapia Curry

Ingredients:

• ¼ kg tilapia fillets, cut into 2-inch pieces
• 2 cups onions, finely chopped
• 2 tomatoes, chopped
• 5-6 pieces green chili
• 1 tsp chili powder
• ½ tsp turmeric
• 2 tbsp lemon juice
• ¼ cup curry leaves
• ¼ cup cilantro
• salt to taste

Procedure:

• Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric.
• Let stand for 10 minutes to let the flavors seep in.
• Afterwards, sauté the fish on medium heat until the side turns light brown.
• Use a non-stick pan and evenly cook both sides. Drain and set aside.
• In the same pan, sauté the onions and curry leaves until the edges start to crisp.
• Add the chili, garlic and ginger, and stir until the smell becomes strong.
• Add the remaining turmeric, chili powder, and tomatoes.
• Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water.
• Shake the pan gently to distribute the ingredients.
• Season with salt and simmer on medium heat for about 5 minutes.
• Let the liquid boil down a little, then add the cilantro leaves.

Via: kusina dot ph

Panara Shrimp (Triangle Lumpia with Shrimp)

Ingredients:

• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1 medium onion, minced
• 1/4 kg shrimps, peeled & chopped
• 2 11g MAGGI Pork Broth Cube
• 4 cups upo (bottle gourd), peeled & sliced
• lumpia wrapper
• cooking oil for deep-frying

Procedure:

• Heat oil and saute garlic and onion until limp. Add shrimps, MAGGI Pork Broth Cubes, and upo (White Gourd in English).
• Simmer about 10 min. or until cooked. Drain liquid well and cool.
• Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste.
• Deep-fry until golden. Drain in paper towels to remove excess fat.

Via: Pinoy Recipe

Beef Curry

Ingredients:

• 1 lb. sirloin, sliced thinly into short strips
• 3 tbsp. butter (or margarine)
• 1 onion, thinly sliced
• 2 tbsp. flour
• 1 to 1-1/2 cup milk
• 1 tbsp. curry
• salt and pepper, to taste
• 1 tbsp. Worcestershire sauce
• hot fluffy rice

Procedure:

• In a pan, melt butter over medium heat.
• Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown.
• Transfer to a dish and set aside.
• In the same pan, add onions and sauté until translucent.
• Add flour and stir with a whisk to blend.
• Slowly add milk, continously stirring until mixture is thick and smooth.
• Stir in curry, salt and pepper, and Worcestershire sauce.
• Stir until well blended. Let simmer for about 3 to 5 minutes.
• Add the meat back and cook just heated through for about a minute or two.
• Remove from heat. Serve over hot rice.

Via: All Favorite Recipe

Sinigang na Baka (Beef Tamarind)

Estimate Time : 1 hour

Ingredients:

• 1 kilo beef, cubes (for stewing)
• 12 pieces tamarind (sampaloc)
• 1 big onion, diced
• 6 big tomatoes, quartered
• 2 pieces radish, sliced
• 4 pieces gabi, peeled & cubed
• 1 bundle sitaw (stringbeans) (cut into 2″ long)
• 1 bundle kangkong (cut into 2″ long)
• salt and patis (fish sauce) to taste
• water

Procedure:

• Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
• In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
• Add onions, tomatoes and tamarind juice.
• Add gabi then simmer for a few minutes.
• Add string beans (sitaw) and kangkong stalks.
• Add kangkong leaves then serve.
• Season with salt and patis to taste then serve.

Via: filipino-recipes

Spice Beef

Ingredients:

• 1 cup light soy sauce
• 1 cup water
• 1 tablespoon sugar
• Knob of fresh ginger the size of a small walnut, peeled and smashed
• 2 cloves garlic, peeled and left whole
• 2 scallions
• 2 tablespoons five spice powder or mixed spices (available at Chinese stores), wrapped in a square of cheesecloth (muslin)
• 1 pound beef shin (gravy beef), in one whole round piece with no cuts

Procedure:

• Bring all the ingredients for the simmering sauce to a boil in a pot large enough to hold the piece of beef.
• Place the beef in the pot, and bring the sauce back to boil.
• Reduce the heat to low, and simmer for 2 hours.
• Remove the beef and chill in the refrigerator for at least several hours, or preferably overnight.
• Thinly slice and serve as a cold appetizer.

Via: pinoyrecipe

Sea Food Tahong Soup

Ingredients:

• Lemon Grass
• Native Petchay
• Tahong/shell
• salt
• ajinomoto

Procedure:

• In your kettle put water.
• The amount of water depends on the quantity of tahong or shell.
• After that, put a little a amount of salt into the water.
• Then,place the lemon grass or tangad. Boil it. When it's boil put the shell or tahong.
• Wait in 10 minutes.
• Put the native petchay or pilipino petchay.
• Wait for 5 minutes. Put salt and ajinomoto.
• Wait for 3 minutes. Set aside.

Via: filipinofoods

Pineapple Bistek

Ingredients:

• 1/4 Kilo beef sirloin, sliced tapa style
• 1 large onions sliced into rings
• 1-1/2 to 2 Tbsp. Soy Sauce
• 1 Tbsp. Calamansi Juice
• 1 can 234grams Del Monte Fresh Cut Pineapple Tidbits

Marinade:

• 8 cloves garlic, crushed
• 1 Tbsp. Soy Sauce
• 1/2 Tbsp. Calamansi Juice
• 1/8 Tsp. Pepper
• Pineapple syrup

Procedure:

• Marinate beef for 1 hour. Drain and reserve marinade.
• Fry beef in 1/4 cup oil until light brown.
• Retain 2 tbsp. oil in pan.
• In the same pan, saute onion until almost tender.
• Add soy sauce, 1/8 teaspoon pepper, calamansi juice and marinade.
• Simmer for 2 minutes.
• Add fried beef and Del Monte fresh cut pineapple tidbits.
• Simmer once.

Via: Filipino Cuisine All Meat Recipes

Tuna Balls

Ingredients:

• medium size can tuna
• 8oz mashed potato
• eggs
• browned breadcrumbs
• salt and pepper

Procedure:

• Mix tuna, potato and seasoning with one egg into a paste
• Form into balls and roll in the second egg and browned breadcrumbs
• Fry in oil for 10 minutes
• Serve with sweet and sour sauce

* Good for 4 servings

Via: emanila

Noodles With Meatballs (Sotanghom Bola-Bola)

Ingredients:

• 1 Pound Ground Pork
• 1 Small Onion -- finely chopped
• 1 Large Egg
• 1 Tablespoon Flour
• 1 Tablespoon Salt
• 1/2 Teaspoon Pepper
• 2 Tablespoons Olive Oil
• 3 Tablespoons Garlic -- finely chopped
• 1 Small Onion -- thinly sliced
• 2 Cups Chicken Stock
• 1 Pound Bean Thread Noodles
• 2 Tablespoons Soy Sauce
• 3 Medium Green Onions -- finely chopped

Procedure:

• Combine pork, onion, egg, flour, salt and pepper.
• Form into meatballs about 1 inch in diameter.
• Saute garlic and onion in oil until brown.
• Add broth and bring to a boil.
• Add meatballs and cook until done.
• Soak noodles in hot water until soft.
• Add to meatballs and simmer for 10 minutes.
• Season with soy sauce and more pepper.
• Sprinkle with green onions and serve.

Via: Filipino recipes

Pork Kilawin Recipe

Ingredients:

• 1 kilo pork
• 1/3 cup soy sauce
• 1/2 cup Vinegar
• 2 medium onions, chopped
• 4 cups of water
• 1 teaspoon salt

Procedure:

• In a casserole, put pork in water and some salt.
• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
• Remove pork from water.
• Slice the pork into bite sized pieces while still hot.
• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
• Serve immediately!

Via: filipinofoodreciped

Alimanghang (Fried Crabs with Chili Sauce)

Ingredients:

• 1 k. crab (female or male), cut into 6 pieces & slightly crack with a cleaver
• 1 egg
• Salt & pepper
• ¼ cup cornstarch
• For the sauce:
• 60 ml. corn oil
• 30 gms. onions, minced
• 30 gms. ginger, minced
• 50 gms. garlic, minced
• 10 gms. red chilis, chopped
• 60 ml. oyster sauce
• 250 gms. cornstarch, diluted with 60 ml. water
• 30 gms. spring onions, chopped

Procedure:

• In a mixing bowl, toss crabs with beaten egg and cornstarch.
• Season with salt and pepper.
• Deep-fry the crabs until cooked through; set aside.
• In a saute pan, saute onions, ginger and garlic with oil.
• Add the chilis and oyster sauce.
• Add chicken stock.
• Adjust seasoning.
• Thicken sauce with cornstarch mixture.
• Add the crabs to the sauce.
• Let it simmer for a few minutes.
• Add more stock if sauce appears too thick.
• Arrange crab on a serving plate.
• Pour sauce over the crab.
• Sprinkle with spring onions before serving.

Via: Lutongbahay

Shrimp with Tokwa (Tofu)

Ingredients:

• 2 tbsps. hoisin sauce
• 4 tbsps. water
• 2 tbsps. MAGGI SAVOR
• 1 MAGGI CHICKEN CUBE
• 1/2 tsp. grated ginger
• 1 tbsp. cornstarch
• 2 tbsps. cooking oil
• 3 cloves garlic
• 1 stalk leek
• 1 cake tofu, cut into 1/2 inch cubes
• 1/4 kilo shrimps, shelled and deveined

Procedure:

• Combine first 6 ingredients in a bowl; set aside.
• Heat oil; saute garlic and leeks.
• Add tofu and cook until slightly brown.
• Put in shrimps, then sauce mixture.
• Simmer until thickens.
• Serve as topping to steamed hot rice.

Via: tastemycooking

Pork Puchero

Ingredients:

• 2 lbs Pork butt or shoulder, cut into small cubes
• 1 oz Thinly sliced pepperoni
• 4 Chopped green onions
• 1 Celery stalk
• 1 head Cabbage
• 2 Potatoes, cut into small cubes
• 1/4 lb Green string beans
• 1 Chopped green pepper
• 2 tbsps Vegetable cooking oil
• 2 cloves Crushed garlic
• 1/2 cup Tomato sauce
• 1 cup Garbanzo beans
• 2 tbsps Salt

Procedure:

• Put your meat in a large pot filled with boiling water.
• Reduce heat and steep for at least two hours so the meat can achieve the right tenderness.
• Remove the meat from the pot and add green beans, potatoes, and cabbage.
• Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix.
• Add some pork broth from the previous pot, and the chickpeas.
• Serve in deep dishes, on steamed rice, and garnish with Pepperoni slices.
• Pour the tomato sauce over the meat and vegetables.

Via: Filipinorecipe

Kare Kare

Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
• 1/2 kilo oxtail, cut 2 inch long
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Procedure:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

Via: filipinofoodrecipes

Pork Binagoongan (Pork in Shrimp Paste)

Ingredients:

• 1 kilo pork (Liempo) with fat (cut into cubes)
• 2 cups of bagoong alamang (Shrimp Paste)
• 1 head of garlic (minced)
• 1 big onion (minced)
• 4 tomatoes (diced)
• 4 chili peppers (minced) or according to taste
• ½ cup vinegar
• 4 tablespoons brown sugar
• ½ cup water

Procedure:

• In a casserole, put water and boil pork in a low fire until water evaporates.
• When oil from pork starts to come out, fry it until it's lightly crispy then put in on the side.
• Saute' garlic, onion, chili and tomatoes with the oil from the cooked pork and pour pork and mix it.
• Add bagoong/shrimp paste and cook for 5 minutes.
• Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Via: pinoyfoodrecipe

Bopis

Ingredients:

• 1 kilo pig's heart - boiled and minced
• 1 kilo pig's lungs - boiled and minced
• 1 head of garlic - minced
• 1 onion - minced
• 3 tbsps of corn oil
• 1 laurel leaf
• 3 pieces red bell pepper - diced
• 1/2 cup of vinegar
• 1 cup stock
• 1 tsp hot chili pepper - minced
• salt & pepper

Procedure:

• Heat corn oil in a pan, saute' garlic and onion.
• Add minced heart and lungs.
• Add salt & pepper.
• Add laurel leaf, red bell pepper and vinegar.
• Bring up heat and let it boil without stirring.
• Stir in stock and hot chili pepper.
• Lower heat and let it simmer until the stock evaporates.

Via: pinoyfoodrecipes