Filipino Recipes

Caldereta Recipe

Caldereta Ingredients

1 kilo beef, cut into chunks
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 chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil


Cooking Procedure and Instructions

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender. Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Caldereta Recipe

Ginataang Hipon Recipe

Ginataang Hipon Recipe Ingredients

2 lbs heads on shrimp
1 tsp. ginger cut into small pcs.
1/2 onion, cut into small pcs.
1/2 tsp. garlic, cut into little pcs.
1 can coconut milk
2 tbsp. shrimp paste (cooked)
2-3 pcs. jalapeno peppers
salt
pepper
1 cup fresh green beans
1 cup squash, cut into cubes

Cooking Procedure and Instructions

* Put all the ingredients in a  large pot except for the shrimp.
*  Bring to a boil and make sure the veggies are half cooked.
*  Add the shrimp and let boil for 7-8 minutes.
*  Add seasonings if needed.

Ginataang Hipon Dishes

 Ginisang Mais Recipe

Ginisang Mais Recipe Ingredients

5-6 cobs of white corn (grated)
1 onion
1 garlic
2-3 tomatoes
pork sliced into small pcs. or you can use shrimps
sili leaves (dahon ng sili) or dahon ng malunggay
salt, pepper to taste

 Cooking Procedure and Instructions 

NOTE: you can use patis if you want or bagoong (mom used bagoong here) for seasoning
* Boil pork with water, until water evaporates. Let it cook in it's own oil. Don't fry it too much. Set Aside.
* Saute onion, garlic, tomatoes then add the pork
* Add the mais
*  Add enough water (if you use the shrimp instead of the pork, mashed the shrimp's head, put a little bit water and make it a stock)
* Season with your preferred seasoning
* Add the sili leaves
* Simmer for few minutes and it's done!

Ginisang Mais Dishes

Fishball Sauce Recipes

Food Ingredients
2 tbsp cooking oil
2 tbsp Tomato Catsup
1 minced Shallot
1 chopped Red Onion
1 clove garlic, minced
2 Tabasco pepper (Siling Labuyo or Thai pepper) minced if you like it hot, or just cut it in half if you want it mild.
1/4 cup white vineger
1 can chicken broth
3 tbsp sugar
1 tsp salt
pinch of ground black pepper
2 tbsp cornstarch dissolved in 1/4 cup water

Cooling Preparation:
*In a saucepan, heat the oil and add the tomato catsup and fry it for 30 seconds or until it' bubbly. Add the shallot, garlic, onion and tabasco pepper, and saute for another 30 seconds.
*Add the chicken broth, vinegar, and sugar and once it starts to boil, simmer for 5 minutes.
*At this time, taste the sauce and adjust to your taste, if you want it sweet add more sugar. Add the salt and pepper at this time
*Finish it up with the cornstarch solution by adding a little at a time, you want it to be a little thick, but not too thick

Fishball Sauce Recipes and Filipino Dishes

Eggpie Recipes

Food Ingredients
2 deep-dish pie shells
6 large eggs
2 cups sugar
2 cans evaporated milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 sticks butter, softened

Cooking Preparations
*In large bowl, cream butter, eggs and sugar with mixer until well blended, add evaporated milk, 1 can at a time. then add vanilla, mix and then add lemon extract and mix for 5 minutes.
*Pour half of the mixture into 1 pie shell and the remaining mixture in the second pie shell.
*Bake in oven at between 350 and 375 degress for 30 to 35 minutes, until golden brown.

Eggpie Recipe and Filipino Dishes

Shawarma Recipes 

Food Ingredients
5 lb eye of a round, sliced in very long strips
2 cubes of beef boulion
3 tblsp. lea perrin sauce
1 cup water
pepper
Sauce
Sliced tomatoes
Sliced onions
Hot peppers
Pepper paste (this is the one that makes the sauce)

Mix all ingredients together in a big pot. Cook in a high heat for 1/2 hr.
then lower it down between medium and low heat stir once in a while till
tender. Done....

Cooking preparation:

*Open up pita bread half way then add the beef and the other ingredients, push the meat in and roll it. DO NOT put the meat hot in the bread.
*Put it in the George Foreman grill for better taste and crust. If you don't have George Foreman grill may be put it in the oven for 5 minutes on 450F, when done wrap it in sandwich foil wrap or just a foil wrap.

Shawarma Recipes And Filipino Dishes

Chicken Gravy Recipes

Food Ingredients
1 margarine or butter
20 oz all purpose flour [weight]
1 Tablesppon ground fresh garlic
1 Tablesppon ground black pepper
1 Tablesppon whole dried thyme
2 galloons hot water [nearly boiling]
beef or chicken base[it depends on what you needed]

Dishes Procedure:

*Melt the butter in a heavy sauce pot that can hold at least 2 galloons of liquid, add garlic,thyme and black pepper, let it simmer for 1 minute.
*Stir in the flour, cook the flour mixture in meduim heat until it is light brown.
*Add the hot water stir and simmer until it thickens, add chicken or beef base [bouillon cubes] to taste,[ easy on the base they are salty] pass the gravy into a sieve to remove the lumps.

Chicken Gravy Recipe and Filipino Dishes

Balisungsung (White Rice Wrapped in Banana Leaves) Recipe

Ingredients: White Rice (main ingredient), Banana Leaves (to wrap rice prior to cooking), Water, Salt (to taste)

*Wash uncooked rice and drain.
* Make cone shaped container using pre-cut banana leaves
* Put ¼ cup uncooked rice in each cone shaped container and set neatly stacked in a cooking pot
* Fill cooking pot with water (add salt to taste) ensuring that each and every cone shaped container is underwater.
* Cover and cook at high heat. (excess water will overflow when it reaches boiling point)
* Reduce heat to medium when water remaining in pot is only about an inch deep.
* Rice is done when water completely evaporates or dries.

Balisungsung (White Rice Wrapped in Banana Leaves) Recipe

Pichi-pichi Recipes Dessert

2 cups grated cassava
2 cups sugar
2 cups pandan water (see procedures below)
garnish:
grated coconut

Food Procedure:

Combine all the ingredients except coconut. Pour into greased muffin pans or puto moulds. Steam for 45 mins. or until set. Roll in grated coconut.

For Pandan water:
Boil 4 leaves of pandan in 2 cups water until fragrant. cool.

Pichi-pichi Recipe and Filipino Dessert

Puto Bumbong Ingredients

- 1 Kilogram malagkit (glutinous) rice, mixed with
- 125 grams ordinary rice
- 1 pc mature coconut, shredded
- butter or margarine
- violet food coloring
- banana leaves
- water
- salt
- sugar

Dessert Procedures

* Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
* Let dry overnight by putting inside a flour sack.
* Put something heavy on top to squeeze out water.
* Mixture is ready for cooking the following morning.
* Heat steamer (lansungan) with enough water.
* Put a small amount of rice mixture inside bamboo tubes(bumbong).
* Attached bamboo tubes to lansungan or steamer.
* When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
* Top with coconut shred and sugar before serving.

Bibingka Recipe

Bibingka or Coconut Rice Dessert Recipes 

Bibingka Ingredients:

- 2 1/2 lb (5 1/2 cups)mochi rice
- 1 can (12 oz) frozen coconut milk, thawed
- 1 pkg (1 lb.)dark brown sugar
- bananna leaves

Dessert Procedure:

*Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. *Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F.
* Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan.
*Top with the reserved 1/2 cup coconut milk mixture.
*Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings.

Bibingka or Coconut Rice Dessert Recipes

Grilled Pineapples with Vanilla Ice Cream Dessert

Food Ingredients:
fresh pineapples (cut into rounds)
vanilla ice cream

Dessert Procedures

* On a hot grill, place pineapples & grill for about 3-4 minutes on each side or until marks appear.
* Slice each round into two half-circles.
* Set pineapples on a dessert table & top w/vanilla ice cream.

Grilled Pineapples with Vanilla Ice Cream Dessert Recipes

Pinakbet Recipe

Pinakbet Recipe and Pinakbet Dishes

Pakbet Food Ingredients:

1/4 kilo pork belly, cut into small pieces
3 tablespoons oil
1 1/2 cup water
2 medium ampalaya, cut into serving pieces
2 medium eggplants, cut into serving pieces
1/4 medium squash, cut into serving pieces
5 pieces string beans, cut into serving pieces
6 pieces okra, halved
6 pieces tomatoes, sliced
1 head garlic, minced
1 big onion, diced
1 small ginger, juliened
4 tablespoons sauteed shrimp bagoong
1/2 teaspoon pepper
1/2 teaspoon monosodium glutamate (MSG)

Cooking Recipes Procedure

* In a skillet, saute the pork in oil until lightly browned, set aside.
* Saute ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.
* Add the water and shrimp bagoong and let boil.
* Add the ampalaya, eggplant, okra, squash, and string beans and simmer until cooked.
* Season with pepper and MSG to taste.

Pinakbet Filipino Recipes

Pancit Palabok Recipe

Special Pansit Palabok Recipes

Pancit Palabok Food Ingredients
3 tbsps cooking oil
1 head garlic, crushed
½ cup deboned tinapa (smoked fish) flakes
1 pouch Mama Sita’s Palabok (Shrimp Gravy) Mix
3 cups stock or water
16 cups water
2 tbsps cooking oil
1 pack bihon
 2 pcs hard-boiled eggs, sliced
2 tbsps garlic, fried until golden in color
½ cup shrimps, boiled, shelled, deveined and halved
3 tbsps dahon ng sibuyas (spring onions) chopped
½ cup chicharon, crushed
4 pcs calamansi, sliced crosswise
patis or fish sauce to taste


Pansit Palabok Procedures

*In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Mama Sita’s Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally

*Lower the heat and simmer until sauce is thick. Remove from heat and set aside.

*Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.

*Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.

*Serve with patis.

OPTIONAL: You may add one beaten egg in the sauce to produce a more flavorful pancit palabok.

Makes 8-12 servings

Pancit Palabok Recipes and Filipino Dishes

Tuna Sandwich

Food Ingredients

1 (6 oz.) can Tuna, canned in water
2 hard boiled eggs, chopped
4 Tbsp. chopped celery
1 Tbsp. chopped pimento
2 tsp. chopped onion
2 Tbsp. pickle relish
4 Tbsp. mayonnaise
1/4 tsp. salt
Dash of pepper, if desired

Tuna Sandwich Instructions

Mix all ingredients together and spread on buns or slices of bread.
Add tomato slices and lettuce leaves.

Tuna Sandwich Recipe and Filipino Dishes

Halayang Ube Dessert Recipe

Halayang Ube Dessert Ingredients

1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Cooking Procedure and Instructions

*On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
* Peel and finely grate the ube yam.
* Heat a big wok in medium heat.
* Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
* Add the 1 kilo grated ube yam,
* Adjust the heat to low
* Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
* Add the evaporated milk and continue to mix for another 15 minutes.
* Let cool and place on a large platter.
* Refrigerate before serving the halayang ube.

Halayang Ube Recipes And Filipino Dishes

Dessert Ingredients

2 1/2 cups coconut milk
2 envelopes Knox gelatine
1 cup granulated sugar
1/2 cup water
1 cup evaporated milk

Coconut Gulaman Procedures

*Dissolve gelatine in water.
* First add sugar and coconut.
* Cook over very low heat for 20 minutes.
* Do not let it boil.
* Add milk.
* Pour into an 8-inch square pan and cool.
* Chill.

Coconut Gulaman Dessert Recipe and Filipino Dishes

Nilagang Baka Recipe

Nilagang Baka Recipe

Nilagang Baka Food Ingredients


1/2 kilo beef, cubed
1 small head of cabbage, cut into 4 pieces
8 pieces string beans, cut into about 3 inches length
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1 Knorr beef cube
1 medium onion, cut into 4 pieces
10 whole black pepper
8 cups water
fish sauce or patis

Nilagang Baka Cooking Procedure


* Place beef, onion, black pepper, and water into a presure cooker and lock the lid.
* Bring to a boil, lower heat, then simmer for about 10 minutes or until tender.
* Open the pressure cooker and put in potatoes, carrot, string beans and Knorr beef cube.
* Cover but do not pressurize and simmer for another 5 minutes.
* Season with patis to taste before adding the cabbage.
* Simmer until the cabbage is cooked.

Nilagang Baka Filipino Recipe and Dishes

Bicol Express Recipe

Bicol Express Recipe

Bicol Expres Food Ingredients 

1 kilo pork, cubed
1/4 cup shrimp paste (bagoong alamang)
8 pieces red chili pepper (siling labuyo), whole
10 pieces green jalapeno pepper (siling berde), chopped
3 cups coconut milk
5 cloves garlic, minced
1 big onion, chopped
3 tablespoons cooking oil

Bicol Express Cooking Procedure:
* In a frying pan heat the oil until hot.
* Sautee garlic, onion, and shrimp paste.
*  Add the pork and half of the coconut milk.
* Cover and simmer over medium heat for about 15 minutes.
* Put in the remaining coconut milk, chili pepper, and green pepper.
* Cook for another 10 minutes.
* Serve with rice.

Bicol Express Recipes and Filipino Dishes

Menudo Recipe

 Menudo Recipe

Menudo Food Ingredients
1 kilo pork, diced
4 cloves garlic, minced
1 large onion, sliced
4 large tomatoes, sliced
2 cups chickpeas, cooked and peeled
3 medium potatoes, diced
2 bell peppers, sliced
1 cup water
1 bay leaf
3 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon black pepper, ground
2 tablespoons cooking oil

Menudo Cooking Procedures
1. In a skillet, heat oil and saute garlic, onion, and tomatoes.
2. Add the pork and soy sauce and saute for 3 minutes.
3. Add the water, cover the skillet and simmer for 10 minutes.
4. Add potatoes, chickpeas, bell pepper, and bay leaf.
5. Continue cooking until sauce thicken.
6. Season with salt and pepper to taste.

Menudo Filipino Recipes and Dishes

Bistek Filipino Beef Steak Recipe

Bistek Filipino Beef Steak Recipes

Bistek Ingredients

3/4 lb tenderized beef cube steak
juice of 1/2 lemon
1 yellow onion, sliced
2 tbsp cup soy sauce
ground pepper
1/2 tsp cornstarch dissolved in 1/2 cup water
1 yellow onion (or half if you’re skipping the optional sprouts)
olive oil
optional: 2 handfuls of bean sprouts

Cooking Food Procedure

*In medium heat, dry the onion slices in a tablespoon of oil until it becomes translucent but still holds it shape, and remove from the pan into a separate bowl.
*Cook the beef in the remaining oil. Drizzle lemon juice. Add pepper and kosher salt. About 5-7 minutes depending on the cut and thickness of the meat you have. [It cooks pretty fast if you have tenderized steak.]
*Add soy sauce. Allow to boil for 2 minutes.
*Pour the cornstarch dissolved in water and wait for it to simmer and thicken.
*Toss a third of the onions fried earlier and mix for another couple of minutes before taking off the heat.
*Plate in a dish with top with fried onions for garnish.

Bistek Filipino Beef Steak Dishes Recipes

Filipino Style Spaghetti Recipe

Filipino Style Spaghetti Recipe

Spaghetti Ingredients:
• 1 kg. spaghetti noodles
• 1/2 kg. ground beef
• 1/2 kg. ground pork
• 1/4 kg. hotdogs, diagonally sliced
• 1 kg. tomato sauce
• 3 pieces laurel leaves (bay leaves)
• 1/4 cup brown or white sugar
• 2 green bell peppers, diced
• 2 onions, chopped
• 1 head garlic, minced
• 3 tablespoons of cooking oil
• 1 cup of water
• Salt and pepper to taste
• 1/2 cup grated cheese

Spaghetti Cooking Procedure:

• Cook spaghetti noodles according to package instructions.
• In a sauce pan or wok, sauté garlic and onions in cooking oil.
• Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
• Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
• Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
• Serve with the cooked spaghetti noodles and grated cheese on top.

Estimated & preparation & cooking time: 40 minutes.

Filipino Style Spaghetti Dishes Filipino Recipes

Papaitan Pinapaitang Baka Recipe

Food Ingredients:

1 lb. beef sirloin (including fats), maybe substituted with any tender beef cuts that do not have marked beads of fat
1/2 lb. beef tripe (optional)
1 cup (or can) bamboo shoots (optional)
1 tbsp. beef bile
1 or 2 cayenne peppers (to taste)
1/4 cup chopped green onions
2 cloves crushed garlic
Salt and Pepper
2 teaspoon cooking oil

Cooking Procedure:

*Cut the sirloin beef into small diced pieces of roughly about ¼ inch square (another style is to cut the beef into stripes of about 1/5 in thick by 1 inch long). Either way, each individual piece is basically the same amount of meat). When there is some fat on the meat, cut away the fat part (leaving some meat on the fat). Cut the fat/meat portion the same way as the regular meat. Keep it separated from the regular meat. Rinse both portions in cold water to remove excess blood. Set both portions aside.
*Boil the tripe in water for about 45 minutes or until the tripe is sufficiently soft yet firm to cut (“al dente” ala Italian). When cooked, cut the tripe the same way as the sirloin. Set aside.
*If the bamboo shoot is fresh, blanch it for about 5-10 minutes. If the bamboo shoots is canned, it has already been blanched. Remove from water. Set aside.
*In a 4 qt sauce pan, brown the crushed garlic in the oil. When half way browned, add the bile (if the bile is pure, only add ¼ tsp of bile. If the bile is diluted as can be bought frozen from an oriental store, add 2 t-spoons. Let the bile cook in the oil for about 15 seconds, enough to cook away any bacteria.
*If using bamboo shoots, add it into the sauce pan. Also add the cayenne pepper (you can use any hot pepper of your choosing for heat or not use it at all.. for no heat). Let sautè for about 1 minute. Add about 1 quart of water. Bring to a boil for 5 minutes. Add the fat/meat portion. Now increase the heat and bring to a quick boil keeping the heat high.
*While bringing to a boil, add the salt, pepper till slightly strong (the salt and pepper taste gets diluted later when all the other ingredients are added). You can adjust the the amount of bitterness by adding a pinch more bile or by adding water to lessen the bitterness. When the water is boiling hard, add tripe. This will stop the boiling.When the water is boiling heavily again, add the green onions followed closely by the beef. This stops the boiling once again. When the water just starts to simmer to a boil again, remove the pan from the heat.

Papaitan Pinapaitang Baka Dishes Filipino Recipes

Fresh Fruit Cup Dessert Recipes

Dessert Ingredients
5-6 pieces ripe banana , sliced into rounds
1 small pineapple , cut into tidbits
2 apples , diced
1 small watermelon , scooped
2 cups pineapple juice
sugar to taste

Dessert Procedure

*Mix all fruits together in a bowl , pour in the pineapple juice and sweeten with sugar. Put in indidvidual cups and chill before serving.

Fresh Fruit Cup Dessert

Tuna Sisig Recipes

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

Cooking Procedures
*Marinate tuna in Mama 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 calamansi juice and chopped onions over the tuna.
* Sprikle with salt and pepper to taste.
*Serve with Red Hot Pepper Sauce to add spice.

Tuna Sisig Dishes Filipino Recipes

Pork Binagoongan

Pork Binagoongan Binagoongan na Baboy Recipes 

Food Ingredients:

1 kilo pork with fat (cut into chunk cubes)
2 cups bagoong alamang
1 head of garlic (minced)
1 big onion (minced) 4 tomatoes (diced)
4 chili peppers (minced)
1/2 cup vinegar
4 tablespoons brown sugar
1/2 cup water

Cooking Procedure:
*In a casserole, boil pork and lower fire until water evaporates and pork oil starts to come out.
*When pork is lightly crispy, put in on the side and saute garlic, onion, tomatoes and chili peppers in the fat and mix pork once more.
*Add in the bagoong and cook while stirring for 5 minutes.
* Pour in the vinegar and stir well.
* Addin the sugar and let simmer for 10 minutes or just until cooked.
* Serve hot.

Pork Binagoongan Binagoongan na Baboy Dishes

Adobong Talong Recipes

Food Ingredients
4 cups eggplants, cut into 2x2 inch pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 tbsp garlic, finely minced
cooking spray
black pepper (if desired)
chili pepper flakes

Cooking Directions:

Preheat broiler.
Spray cookie sheet with cooking spray oil.
Place the eggplant cubes and spray them with oil.
Broil for 5 minutes until browned, flip them and another 5 minutes.
In a medium pan, bring vinegar, soy sauce, garlic and pepper (if desired) to boil and simmer for 6 minutes.
Add the eggplant and cook for 5 minutes.
Serve hot.

Adobong Talong Dishes

Ginataang Talangka Recipes Crabs

Food Ingredients
20 - 30 fresh talangka ( freshwater crablets )
8 - 10 gabi ( taro ) leaves w/ stalks ( shredded, wilted )
4 - 5 green native pepper (jalapeno)
5 - 6 cloves garlic, minced
2 tbsp. minced ginger
2 coconuts, grated and extract: 1 cup thick cream and 2 cups thin cream
1 tsp. vetsin or MSG
1 medium sized onions, minced
salt to taste

Cooking Directions
*Wash crablets or talangka and drain.
*In a large pan, put in thin creamand add ginger, garlic, onion, whole green peppers, salt and vetsin.
*When cream boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes.
*Pour in thick cream and add talangka. cook until sauce thickens and oil comes out.

Ginataang Talangka Dishes

Chicken Inasal

Chicken Inasal Filipino Recipes

Food Ingredients

1 roasting chicken , quartered
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons garlic , minced
4 stalks lemongrass , julienned
1 lemon, juice of , extracted
1 lime, juice of , extracted
1/4 cup annatto seeds , soaked in 1/4 cup water
1/4 cup garlic butter , melted
salt
chili pepper flakes

Cooking Directions
*Combine the juices of lemon and lime, divide in 2 equal parts.
* Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
* Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
* Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.

Make Chicken Inasal Dishes Recipes

Pork Barbeque Recipes

Pork Barbeque Recipes

Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Cooking Instructions:
*Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.

*In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)

*Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

*Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

*String the pork on the skewers.

*Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Pork Barbeque Recipe

Peanut Butter Fingers

Food Ingredients

1 loaf white bread
1/2 cup chopped roasted peanuts
1 12-oz. jar creamy peanut butter
1/2 cup oil
1 package chocolate candy coating

Cooking Direction

*Freeze loaf of bread overnight. Remove crusts and save. Cut each slice of bread into four or five finger size pieces. Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes. Crush crust to make crumbs (a food processor is helpful). Mix bread crumbs and chopped peanuts in a paper or plastic storage bag.

*Mix oil and peanut butter. Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and them put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes.

*Melt candy coating following package directions. Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture. Store in airtight container up to 2 week

Peanut Butter Fingers Recipes

Batchoy

Filipino Batchoy (Batsoy)Recipes

Pork tenderloin cut in bite size pieces (I prefer my meat with a little fat... it is more tasty)
Pork blood, cut in cubes (optional, but it is a good source of iron... for healthy blood)
Fresh ginger, sliced
Garlic, chopped
Sweet Onions, sliced thin
Patis (fish sauce) about 2-3 Tbsp
2-3 c tap water (may use rice washing or clear chicken stock)
Pepper leaves, fresh
2 Tbsp Canola Oil

Cooking Procedure:

 *Heat oil in a wok (or any deep pan); Drop ginger slices and brown lightly; Drop garlic and stir fry until slightly browned; next mix in
the onion slices and stir fry until translucent.
 *Stir in the pork pieces to the mixture and add 2 Tbsp of the patis over it, stir and cover the pan. Let it simmer for 1-2 mins.
* Pour in the 2 cups of water and let the mixture boil over high heat and then lower to simmer; Continue cooking until the meat is
tender. When almost done drop in the pork blood cubes if desired, and have a taste test of the broth. Add the remainder of the
patis according to taste.
*Drop in the fresh pepper leaves and continue simmering until fully done. Best served steaming hot.

La Paz Batchoy Recipes

Macaroni Fruit Salad Dessert Recipes

Ingredients:
1 pkg (200 g) salad macaroni, cooked per direction on the

Macaroni Fruit Salad Package
1 850 g. canned fruit cocktail (reserve syrup)
2 cups young coconut shredded
2 cups ripe jackfruit, flaked
2 cups ripe bananas, diced
2 cup sliced into tidbits apples and soaked in
reserved syrup
1/2 cup diced cheddar cheese
1/4 cup condensed milk
1 250 ml all purpose cream

Procedures:

*Drain apples. Mix all ingredients by tossing gently.
Chill. Serve cold.

*Good for 10 to 12 persons.

Macaroni Fruit Salad Filipino Recipes

Tinolang Manok

Tinolang Manok Recipes or Chicken Ginger Stew Recipes

Tinolang Manok Ingredient:

1 kilo of Chicken cut in small sizes
1 papaya or sayote cut into small pieces.
1/2 cup of Malunggay leaves or Chili Leaves
Water 1 Liter or 4-5 cups
Ginger 2 tablespoon sliced
Garlic 2 tablespoon
Onion sliced 1
Patis or Fish sauce for flavoring

Tinolang Manok Procedure:

    *In a medium sauce pan, heat oil and sauté garlic, onion and ginger.
    *Add 3-4 cups of water and 1 kilo chicken cut in small sizes.
    *Bring to a boil and simmer for about 20 minutes or until chicken is softens and almost done.
   * Add patis or fish sauce for flavoring
    *Add papaya or sayote and continue to simmer for 5 minutes or until papaya and sayotes softens but make sure not ot overcooked.
    *Add sili leaves or malunggay leaves then turn off the stove.
    *Serve steaming hot in a bowl with a rice.

- Tinolang Manok Recipes