Chilled Pineapple Salad

Makes 4-6 salads

Ingredients:

• 1 cup pineapple juice
• 2 tablespoons flour
• 1/2 cup butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2 tablespoons lemon juice (or kalamansi juice)
• 4 slices pineapple
• 2 oranges
• 1/4 cup nuts
• 10 marshmallows
• 8 maraschino cherries
• 2 cups whipped cream (or other whipped topping)

Procedures:

• Make a paste of flour and a little pineapple juice.
• Add remainder of juice gradually.
• Add butter, sugar and salt; cook in top of double boiler for 10 minutes.
• Add beaten egg and cook longer with constant pineapple, oranges, nuts, marshmallows, and cherries.
• Fold in whipped cream.
• Put in refrigerator and freeze.

Via: homebestrecipes

Stuffed Crab in Coconut Milk (Rellenong Alimasag sa Gata)

Ingredients:

• 1 kilo crab or alimasag (4-5 pieces)
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/4 kilo ground pork
• 1 cup buko, scraped with a spoon and chopped coarsely
• 1 egg
• salt to taste
• freshly ground pepper
• 1 thumb size piece of ginger
• 1 teaspoon siling labuyo, chopped (optional)
• 2-3 cups coconut milk

Procedures:

• Steam the crabs. Carefully remove the shell and flake the meat. Do not remove the claws and the legs.
• In a bowl, combine the crabmeat, onion, garlic, ground pork, buko, egg and salt and pepper. To test the seasoning, make a small patty and fry.
• Return the crabmeat mixture to the shells. Tie securely with string and carefully arrange in a covered casserole. Pour the coconut milk, add the ginger and siling labuyo and bring to a boil.
• Cover and simmer the first ten minutes, then uncover and continue cooking until sauce thickens.

Via: aquaticfilipinorecipes

Ube-Macapuno Cake

Prep Time 30 Min
Cook Time 30 Min
Ready In 1 Hr

Ingredients:

• 2 1/2 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup ube (purple yam), cooked and finely grated
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup corn syrup
• 7 egg yolks, lightly beaten
• 1/2 cup vegetable oil
• 7 egg whites
• 1 teaspoon cream of tartar
• 1 cup white sugar
• 6 drops red food color
• 6 drops blue food coloring
• 1 (12 ounce) jar macapuno (coconut preserves)

• 1 cup evaporated milk, chilled
• 3/4 cup white sugar
• 1 cup butter, softened
• 1 drop violet food coloring

Procedures:

• Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
• Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
• In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
• To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Via: allrecipes

Makapuno Pound Cake

Ingredients:

• 1 box pound cake mix

Cake filling and topping:

• 1 can evaporated milk
• 1 egg
• 1/2 cup sugar
• 1/2 teaspoon lemon extract
• 1/2 cup water
• 2 tablespoons cornstarch
• 1 cup makapuno, chopped (young coconut used to make halo-halo)

Procedures:

• Bake pound cake according to directions on box. Set aside to cool.

• In sauce pan, mix evaporated milk, egg, sugar, lemon extract.
• Slowly add mixture of water and cornstarch, stirring constantly until thickened.
• Add chopped makapuno.
• While cake topping is warm, put filling in-between pound cake and on top.
• Wait 5-10 minutes for topping and filling sets to harden.
• Place in refrigerator for faster setting of topping on cake.

Via: spindlepub

Shrimp Curry

Ingredients:

• 1/2 kilo fresh shrimps (medium size, shelled)
• 1 1/2 cup thick coconut cream
• 2 onions (coarsely chopped)
• 2 red and green bell pepper, (strips)
• 2 stalks celery (cut into 2" long)
• 3 cloves garlic, crushed
• 2 tbsp curry powder
• 1 tsp vetsin
• 1 tsp pepper (powdered)
• 1 tsp hot sauce
• or 2 3 hot pepper (siling labuyo), minced salt to taste

Procedures:

• Saute garlic until brown.
• Add onions, pepper strips, and celery.
• Stir for 3 minutes.
• Pour in coconut cream and add shrimps.
• Stir until it boils.
• Add curry powder, season with salt, vetsin, and powdered pepper.
• Simmer until cream thickens.
• Subtitute to coconut cream - 1/4 cup evaporated milk and 3/4 cup water

Via: Pinoy Recipe

Classic Fudge Brownies

Ingredients:

• 1/2 cup butter
• 3 oz. unsweetened chocolate, coarsely chopped
• 1 cup granulated sugar
• 1 tsp. vanilla
• 2 eggs, lightly beaten
• 3/4 cup all-purpose flour
• 1/2 cup chopped walnuts or pecans

Procedures:

• Preheat oven to 350°F (180°C). Prepare a greased 8-inch square cake pan. Set aside.
• In heavy saucepan, heat butter with chocolate over low heat until almost melted, stirring occasionally. Remove from heat and continue stirring until completely melted.
• Add in sugar, vanilla, and eggs and blend well. Stir in flour and walnuts just until combined.
• Transfer and spread into the prepared cake pan, smoothing the top. Place in the center of the oven and bake for 30 to 35 minutes or until cake tester inserted in the center comes out clean.
• Remove from the oven and let cool on rack. Cut into squares and serve. Makes 16 brownies.

Via: all favorite recipe

Chicken Macaroni Salad

Ingredients:

• 1/5 kilo macaroni noodles (elbow)
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese
• 1/2 cup raisins

Procedures:

• Cook macaroni noodles according to package cooking instructions.
• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
• Drain carrots and let cool. Peal skin then dice.
• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
• Drain pineapple chunks or tidbits.
• Mix all the ingredients while adding salt and pepper, to taste.
• Refrigerate, then serve.

Via: filipino-recipes

Leche Flan

Ingredients:

• 2 c Evaporated milk
• 1 ts Lemon rind or vanilla
• 8 Egg yolks
• 1 c Sugar

Procedures:

• Scald evaporated milk in double boiler 15 minutes.
• Beat egg yolks.
• Add sugar, milk and flavoring.
• Pour into one quart mold.
• Place this in large pan half filled with water.
• Steam or bake for one hour or until mixture is firm.
• Cool before removing from pan.

Via: bigoven

Tuna Steaks with Lemon Caper Sauce

Ingredients:

• 3 tablespoons drained capers
• 1 1/2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 8 tablespoons olive oil
• 4 tuna steaks, each about 3/4-inch thick

Procedures:

• Light the grill or heat the broiler.
• In a small glass or stainless-steel bowl, mash the capers with a fork.
• Stir in the lemon juice, parsley, and 6 tablespoons of the oil.
• Season to taste with salt and pepper.
• Coat the tuna with the remaining 2 tablespoons oil.
• Sprinkle with salt and pepper.
• Grill or broil the tuna for 4 minutes.
• Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
• Serve the tuna topped with the sauce.

Via: ex-designz

Filipino Pork Sisig

Ingredients:

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste

Procedures:

• Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
• Drain and cool to room temperature.
• Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
• Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
• Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
• Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
• Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

* Estimated Cooking Time: 3 - 4 hours

Via: PinoyRecipe.net

Pork and Shrimp Lumpia

Ingredients:

• 4 Oriental dried mushrooms
• 3/4 pounds Lean ground pork
• 1 Med onion, chopped
• 3 Cloves garlic, minced or pressed
• 1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
• 1/3 cup Water chestnuts, chopped
• 1 tablespoon Soy sauce
• 1 Egg
• Lightly beaten salad oil
• Sweet & sour sauce
• About 2 doz. lumpia wrappers

Procedures:

• Soak mushrooms in warm water to cover for 30 min., then drain.
• Cut off and discard stems; finely chop caps. Crumble pork into a wide frying pan.
• Add onions and garlic and cook over med high heat, stirring until meat is browned (about 6 min).
• Add shrimp, mushrooms, and water chestnuts and cook for 2 min.
• Stir in soy. Let cool; then discard excess pan juices.
• Fill and fold lumpia, start from a corner Diamond wise, then roll up folding the sides in, moistening wrapper edges witk egg to seal.
• (At this point, you may cover and refigerate for up to 8 hours.)
• Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan 2-3 minutes.
• Drain on paper towel.
• Serve with sweet & sour sauce.

Via: astray recipes

Crispy Shrimp Balls

Ingredients:

Shrimp Balls

• 1/2 kg fresh shrimps, shelled and-finely chopped
• 1/4 cup porkfat, finely chopped
• 1/4 cup all purpose flour
• 1 tsp. salt
• 1/8 tsp. white pepper
• 10 pcs water chestnuts, finely chopped
• 1 whole egg, lightly beaten
• 2 cup bihon, vermicelli noodles, cut into 1 inch length

Sauce

• 1/2 cup banana catsup
• 1/2 cup pineapple juice
• 2 tbsp. cornstarch dissolved in
• 1 cup water
• 1 tsp. sugar
• 1 small onion, chopped
• 1/2 tsp. fine salt
• 1 small can pineapple chunks

Procedures:

Shrimp Balls

• Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
• Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
• Soak bison noodles in water for 1 minute. Drain. Spread on a platter. Roll shrimp mixture in bihon noodles until balls are formed and well coated.
• Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
• Serve hot with sauce.

Sauce

• Boil all ingredients except pineapple chunks.
• Stir until thick.
• Add chunks one minute before removing from heat.
• Yields 1-1/2 dozen.

Via : Aquatic Filipino Recipes

Chicken Paella

Ingredients:

• 1 kilo chicken (cut into small pcs.)
• 1/4 kilo chicken giblets & liver
• 2 cans tomato sauce
• 2 large onions chopped
• 1/2 head garlic, minced
• 1 pc. bay leaf (laurel)
• 2 bell peppers, red & green (strips)
• 1/2 kilo tahong (cooked in shell)
• 3-4 crabs (cooked, quartered)
• 1 cup sweet green peas
• 2 chorizo de bilbao (sliced diagonally, 1/4' thick)
• 1 tsp. pimenton powder
• 1 tbsp. vetsin
• salt to taste
• 1 hard-cooked egg (garnishing)
• 3 cups rice

Procedures:

• Saute and brown garlic in oil.
• Stir in half of chopped onions.
• When wilted, add chicken.
• Stir unitl light brown and pour in tomato sauce.
• Add bay leaf, vetsin, and salt. Cover.
• Cook until almost done.
• Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs.
• Boil for 10 minutes. Set aside.
• This time a big wok or KAWALI. Saute' remaining onions until soft.
• Add 1 can tomato sauce, water, and rice (previously washed).
• Stir to blend water with tomato sauce.
• When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
• When done, toss rice with fork to make it fluffy.
• Then, add 3/4 part of cooked mixture to rice.
• Increase heat.
• Mix to blend the cooked mixture and rice evenly.
• Cook until dries.
• Place in a big dish, spread the remaining cooked mixture on top.
• Garnish with sliced hard-cooked egg and chopped spring onion.

Via: PinoyRecipe

Chicken Mami

Ingredients:

• 1/4 k mami noodles
• 1 pc chicken breast, cooked and flaked
• 6-7 c chicken broth
• 1 large onion, chopped
• 5 cloves garlic, sliced thinly, fried
• a few sprigs of spring onions, chopped
• salt to taste
• 1 egg, boiled, sliced

Procedures:

• Add chopped onion to broth, season with salt. Let boil.
• Place noodles in a deep bowl [blanch the noodles in hot water for a few sec].
• Top with flaked chicken meat, fried garlic, and egg strips.
• Pour in hot chicken broth and sprinkle chopped spring onions on top.

Via: duyan

Ukoy with Shrimps

Ingredients:

• 1 cup bean sprouts
• a few dried boiled shrimps (omit if you want vegetarian)
• 1 tsp salt
• 1 cup shrimp liquor (shrimp juice from mashing shrimp by mortal and pestle or by food processor - Ken.)
• 1 cup corn starch or rice flour
• 1 onion, chopped
• achuete seeds (generally for colouring, I suppose either a small bit of turmeric mixed with a small bit of paprika might do, or red food colouring. Otherwise, if the appearance is not important to you, omit this.)
• 2 eggs well beaten
• oil for frying
• vinegar, pepper, garlic and salt

Procedures:

• Dissolve corn starch or rice flour in about 1/4 c water with achuete colouring.
• Mix thoroughly starch-mixture, salt, shrimp liquor, onion and well-beaten eggs until a smooth batter is obtained.
• Add bean sprouts.
• Heat oil in a deep frying pan and pour about 1/4 cup of the batter at a time.
• Gather all particles together and lay pieces of boiled shrimps on the surface.
• Fry until golden brown.
• Drain and serve with vinegar-garlic sauce.

Via: Carinderia

Ceasar Salad

Ingredients:

• 1 head crisp romaine lettuce, washed, dried, torn
• 1 large clove garlic, crushed
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) balsamic vinegar
• 1 tbsp (15 ml) anchovy essence
• 1 tbsp (15 ml) Worcestershire sauce
• 1 lemon, juice of
• 1 stalk celery, sliced (2 if small)
• 1/2 cup (125 ml) parmesan cheese, grated
• salt and pepper

Procedures:

• Add garlic to a large salad bowl.
• Add olive oil and stir and let sit for a few minutes.
• Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
• You can let this sit while you prepare the rest of your meal.
• Just before serving, add lettuce, celery, and parmesan, and toss.

Via: pinoyrecipe

Chocolate Mallow Sandwich

Ingredients:

• 1 egg
• 2 tablespoons oil
• 1/2 cup + 2 tablespoons water
• 2 cups Maya Chocolate Hotcake Mix
• 12 pcs. large marshmallows
• 1/2 cup semi-sweet chocolate, melted

Procedures:

• Prepare Maya Chocolate Hotcakes
• Skewer one large marshmallow onto a barbeque stick or kitchen pork
• Cook marshmallow directly over fire or gas flame until toasted to desired doneness
• When cooked, push marshmallow onto hotcakes
• Press another hotcake on top to form a sandwich
• Place on a cake or wire rack.
• Pour melted chocolate on top
• Decorate with melted white chocolate if desired

Maya Chocolate Hotcakes

Ingredients:

• 2 eggs
• 1/4 cup oil
• 1 1/4 cups water
• 1 500-gram package Maya Chocolate Hotcake mix

Procedures:

• Beats eggs slightly in a bowl
• Add in oil, water and hotcake mix
• Stir just until blended.
• Pour 1/4 to 1/3 cup batter onto a preheated, slightly greased griddle or pan.
• Cook until bubbly
• Turn to cook the other side.
• Repeat procedure with the remaining batter
• Server plain, with syrup or with whipped cream and chocolate syrup.

Mango Pudding

Ingredients:

• 4 cups sliced mangos
• 1 1/2 cups sugar
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1 cup cup flour
• 1 tsp baking soda
• 2/4 cup milk
• 1/8 tsp salt
• 1/2 cup melted butter
• 1 pt vanilla ice cream.

Procedures:

• Preheat oven to 350F
• add mango's with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish
• stir remaining sugar with milk, flour, soda, salt and butter.
• pour over mangos
• bake for 35 min.
• serve with ice cream.

Via: fDiet

Millionaire Salad

Ingredients:

• 2 cups slice ubod, cut in stripe & blanch or Singkamas
• 2 cups young coconut meat, cut in stripe
• 1 cup crushed pineapple drained
• 1 (170 grams) can of Nestle Cream
• 1/2 cup mayonnaise
• 1 tsp. salt
• 1/8 tsp. white pepper
• 3 T. white sugar

Procedure:

• Soak blanch ubod or singkamas in water with buko, drain just before mixing
• Combine cream, mayonnaise, salt, pepper & sugar mix well.
• Add the rest of the ingredient mix well and chill
• Serve cold in young coco chill halve.

Via: findpinoy

Potato and Ground Beef Torta

Ingredients:

• 4 Eggs, scrambled
• 1 small onion, finely chopped
• 1 medium sized potato, finely cubed
• 1/2 cup cooked ground beef
• Salt & Pepper to taste
• Oil

Procedure:

• In a bowl, scramble the eggs and season with salt and pepper.
• In a skillet, heat about two tablespoons of oil and sautee the onions until fragrant then add the potatoes.
• Stir continuously until potatoes are cooked through.
• Add the ground beef and stir until warmed over.
• Remove the potato/ground beef mixture from the pan and add to the bowl of scrambled eggs.
• Return the skillet to medium heat and add 2 more tablespoons of oil.
• When heated, pour the egg mixture into the pan.
• Cook over medium low heat until the egg is almost cooked through.
• Carefully flip over and cook the other side.

Via: Cook from then Heart

Pickled Shrimp

Ingredients:

• 1 Pound Shrimp -- split in half
• 1 Cup Apple Cider Vinegar
• 3 Tablespoons Olive Oil
• 2 Tablespoons Garlic -- finely chopped
• 1 Large Onion -- finely chopped
• 5 Large Radishes -- finely chopped
• Salt And Pepper -- to taste

Procedure:

• Soak the shrimp in vinegar for 40 minutes.
• In medium skillet, saute garlic, onion and radishes in oil for 5 minutes.
• Add shrimp and vinegar.
• Season with salt and pepper.
• Bring mixture to a boil and serve.

* Good For 2 Servings

Via: wuzzle

Ampalaya Salad (Bitter Gourd Salad)

Ingredients:

• 2 cups ampalaya, sliced thinly
• 2 tbsps. rock salt
• 3 pcs. sibuyas tagalog (shallots)
• 2 pcs. tomatoes, round thin slices

Dressing:

• 4 tbsps. Mama Sita's Coconut Nectar Vinegar
• 4 tbsps. water
• 4 tbsps. sugar dash of black pepper

Procedure:

• Cut ampalaya into two, lengthwise.
• Remove the seeds.
• Slice thinly crosswise.
• Rub ampalaya slices with salt.
• Leave for 20 minutes.
• Squeeze out ampalaya juice.
• Remove excess salt with water.
• Squeeze out water.
• Cut shallots and tomatoes into thin, round slices.
• Chill the vegetable slices.
• Arrange in a platter and serve with dressing.

Procedure for Dressing:

• In a sauce pan, mix vinegar and water and let boil for 2 minutes.
• Lower heat.
• Add sugar, and black pepper.
• Stir continuously for two to three minutes.
• Let cool and serve with salad.

Via: Lutongbahay

Crispy Kangkong

Ingredients:

• 4 bunches kangkong leaves, cleaned
• 1-1/2 cup water
• 3 cups corn starch
• 5 cups cooking oil
• 1 cup flour
• salt and monosodium glutamate ( MSG) to taste
• 1 pc boiled egg, grated medium

Procedures:

• Wash kangkong and drain leaves thoroughly.
• Remove leaves from stem. Set aside.
• In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
• Mix until smooth in consistency.
• Heat oil to 250?F and reduce fire to medium.
• Dip kangkong leaves one by one in batter and deep fry until crispy.
• Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
• Serve with sauce on the side.

Via: kumain dot com

Filipino Fruit Salad

Ingredients:

• 1 ( 14 oz. ) can of fruit cocktail ( drained )
• 1 red skinned apple, cored and cubed
• 1 big ripe banana, cubed
• 1 cup seedless grapes
• 1 ( 8 oz. ) can of mandarin orages ( drained )
• 1/2 pt. whipping cream, whipped stiff
• 1/2 of 14 oz can of condensed milk

Procedure:

• With a big serving bowl, pour the condensed milk into whipped cream.
• Pour the rest of the ingredients.
• Blend and chill until serving time.

Via: recipesfilipino

Okra Adobo

Ingredients:

• 20 pieces of young okra, cut into small pieces, or package (18 ounces) of frozen cut okra. Thaw before use.
• 2 cloves garlic, crushed
• 1 small onion, chopped
• 1/4 cup vinegar
• salt to taste
• 1 teaspoon red pepper flakes
• 3 tablespoons vegetable oil
• 1/2 teaspoon aji-no-motto-vetsin-(monosodium glutamate) optional

Procedure:

• Steam okra. Set aside. Heat oil in a frying pan.
• Add onion and garlic.
• Stir until onion is golden brown. While stirring, add steamed vegetables, then salt, and red pepper flakes.
• When well mixed, add vinegar.
• Mix again.
• Remove from heat.
• Serve hot over rice.

Via: Recipe Book of Filipino Cuisine

Laing

Ingredients:

• 4 oz laing (taro leaves)
• 3/4 cup powdered coconut cream diluted in 1/8 cup water (gata)
• 1/8 cup shrimps, shelled
• 1/4 cup porkloin, sliced
• 1 onion, sliced
• 1/4 tablespoon ginger, minced
• 1/4 tablespoon garlic, minced
• 1/2 tablespoon patis (fish sauce)
• 1 piece bird’s eye chilies, sliced
• 1 tablespoon oil

Procedure:

• Sauté garlic, onion, ginger porkloin and shrimp in oil
• Stir for a few minutes then add the coco cream (gata)
• Add the taro leaves.
• Season with salt and fish sauce.
• Add the bird’s eye chili (siling labuyo)
• Cook for 15-20 minutes over medium flame.

* Estimate Time: 30 minutes

Via: filipino-recipes

Chinese Lumpia

Ingredients:

• ½ kg ground pork
• 1 medium carrot, shredded
• ½ cup green onion, sliced thinly
• ¼ cup onion, diced
• ¼ tsp ground black pepper
• 2 eggs
• egg roll wrappers
• soy sauce to taste

Procedure:

• Combine all the ingredients except the wrappers in a bowl.
• Mix well and refrigerate for a few hours before wrapping.
• To wrap, spread the mixture on a corner of the wrapper and roll up.
• Beat the egg whites and use it to seal the rolls.
• Let them dry under a fan for about 5 minutes.
• Deep-fry the rolls at medium temperature until golden brown.
• Serve with chili sauce, sweet and sour sauce, or any sauce of your choice.

Via: kusina dot ph

Lechon Kawali (Pan-Roasted Pork)

Ingredients:

* Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

* Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

Procedure:

• Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
• Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
• Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
• Drain on paper towels.
• Mix together all ingredients for the sauce.
• Serve with chopped lechon kawali.

Via: All Favorite Recipe

Chopsuey

Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Procedure:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
• Salt and pepper to taste.
• Serve hot with rice.

* Cooking time: 45 minutes

Via: filipinofoodrecipes

Achara

Ingredients:

• 1 Shredded green papaya
• 2 Sliced onions
• 2 Julienned carrots
• 1 Sliced red pepper (sweet)
• 3 cups Cider vinegar
• 1/4 cup Sugar
• 1 tsp Salt
• 1 tsp Freshly ground pepper

Procedure:

• Shred the papaya using a hand grater.
• boil in vinegar
• add other ingredients
• simmer for 25 minutes.

* Good for 4 servings

Via: filipinorecipe