Thursday, December 2, 2010

List of Filipino Recipes

1. Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

* 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
* choice of either 1 kilo of pork or 1 kilo of chicken
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* Salt and pepper to taste
* 3 tablespoons water

Adobo Cooking Instructions:

* In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

* Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

* Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

* Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

* Add salt and/or pepper if desired

* Bring to a boil then simmer for an additional 5 minutes.

* Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tip:

* You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

2. Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

* 3/4 kilo Pork, cut into chunks
* 3 tomatoes, sliced
* 2 onions, diced
* 5 cloves of garlic, minced
* 100 grams Kangkong (river spinach)
* 100 grams String beans
* 2 pieces horse radishes, sliced
* 3 pieces gabi (taro), pealed
* 2 pieces sili pang 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 or sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

3. Kare Kare Recipe

Estimated cooking time: 2 hours

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

Kare Kare Cooking Instructions:

* 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.

4. Beef Stew (Nilaga) Recipe

Estimated Cooking time: 1 to 2 hours

Beef Stew Ingredients:

* 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
* 8 potatoes cut the same size as the beef
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 small cabbage, quartered
* 5 onions, diced
* 1 head garlic, minced
* 4 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil
* 10 corns of black pepper
* 1 liter of water
* Salt and pepper to taste

Beef Stew Cooking Instructions:

* In a big casserole, heat oil and sauté the garlic and onions.

* Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.

* Add the potatoes. Continue to simmer until potatoes are cooked.

* Add the cabbage then the pechay. Do not over cook the vegetables.

* Salt and pepper to taste.

* Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

5. Adobong Kangkong (River Spinach) Recipe

Estimated cooking time: 25 minutes

Adobong Kangkong Ingredients:

* 1 big bowl of kangkong (river spinach)
* 1/4 kilo of pork, cut into small pieces
* 1/4 cup of vinegar
* 1/4 cup soy sauce
* 5 cloves of garlic, minced
* 1 onion, diced
* 2 laurel leaves (bay leaves)
* 1/2 teaspoon of monosodium glutamate (MSG)
* 1 cup pork stock (broth) or bouillon pork cube dissolved in water
* Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

* Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

* Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.

* Let simmer then add the vinegar. Do not stir for 5 minutes.

* Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

* Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

6. Kaldereta Recipe

Estimated cooking time: 1 1/2 to 2 hours

Beef Kaldereta 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

Kaldereta Cooking 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.

* Serve with plain rice

Cooking Tips:

* Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

* For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

7. Chicken Pastel RecipeEstimated cooking time for this chicken recipe: 1.5 hours

Chicken Pastel Ingredients:

* One 1 1/2 kilo chicken, cut in pieces
* One can (14 ounces) Vienna sausage, sliced
* 3 potatoes, diced
* 1 carrot, diced
* 1 up mushrooms, cut in half
* 1 green bell pepper, sliced in strips
* 1/2 cup sweet peas
* 1 onion, minced
* 1/4 cup grated cheese
* 1 cup margarine
* 2 cups chicken stock (broth)
* 1/2 cup evaporated milk
* 4 tablespoons soy sauce
* 1 lemon extract (juice)
* 1 egg, beaten
* Salt and pepper to taste

Pie Crust

* 2 cups flour
* 1/2 cup corn oil or vegetable oil
* 1 teaspoon salt
* 1/4 cup of water

Chicken Pastel Cooking Instructions:

* In a bowl, marinate chicken lemon juice and soy sauce for an hour.

* In a skillet, melt margarine and brown chicken, set aside.

* Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

* Transfer to a baking dish.

* Pre-heat oven to 450 degrees Fahrenheit.

* On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

* On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

* Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

* Bake until golden brown (about 15 minutes).

8. Filipino Leche Flan Recipe

Preparation time: 30 minutes

Estimated cooking time: 1 hour

Leche Flan Ingredients:

* 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

Leche Flan Cooking Instructions:

* 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.

Cooking Tip:

* You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

9. Bicol Express Recipe

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes

Bicol Express Ingredients:

* 1/4 kilo pork, thinly sliced
* 1 cup Baguio beans
* 3 cups long chili or jalapeno peppers
* 1 onion, minced
* 1 head of garlic, minced
* 1 cup coconut milk
* 1 cup coconut cream
* 2 tablespoons of cooking oil
* Salt to taste

Bicol Express Cooking Instructions:

* In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

* In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

* In another pan, sauté minced garlic and onion.

* Add to the sauté the browned pork.

* Then add the coconut milk, bring to a boil and simmer for 10 minutes.

* Add the chili peppers, Baguio beans and cook until dish gets a little dry.

* Add the coconut cream and simmer until the sauce thickens.

* Salt to taste.

10. Pork Barbeque RecipeEstimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours

Barbecue: 10 to 15 minutes each

Pork Barbeque 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

Barbeque 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.

11. Chicken Afritada Recipe

Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:

* 1 kilo chicken, cut into pieces
* 5 pieces potatoes, peeled and halved
* 1 red onion, diced
* 1 head garlic, minced
* 1 green bell pepper, sliced into strips
* 1 red bell pepper, sliced into strips
* 2 cups pork or chicken stock (broth)
* 1 cup tomato sauce
* 2 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

* In a cooking pot or wok, heat oil.

* Sauté garlic and onions.

* Add chicken and slightly brown.

* Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

* Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

* Add the green and red bell peppers, simmer for an additional minute or two.

* Salt and pepper to taste

* Serve this chicken recipe hot with steamed rice.

12. Tinolang Manok (Chicken Ginger Stew) Recipe

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

* 1 kilo whole chicken, cut into pieces.
* 1 small young papaya or sayote, cut into small pieces.
* 2 tablespoons ginger, crushed and slliced into strips
* 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
* 1 liter of water
* 5 garlic cloves, minced
* 1 red onion, diced
* 4 tablespoons oil
* 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

* In a stock pot, heat oil and sauté garlic, onion and ginger.

* Add water and the chicken.

* Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

* Season with patis

* Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

* Add sili leaves then turn off the heat.

* Serve steaming hot on a bowl with plain rice on the side.

13. Ginataang Kalabasa Recipe (Squash Cooked in Coconut Milk)

Estimated cooking & preparation time: 1 hour

Ginataang Kalabasa Ingredients:

* 1 kilo squash, cut into cubes (1"x1")
* 1/4 kilo shrimp, shelled and deveined
* 3 pieces tomatoes, diced
* 2 onions, chopped
* 1 head garlic, minced
* 2 tablespoons of ginger root, crushed and minced
* 4 tablespoons of cooking or olive oil
* 2 pieces long chilli peppers
* 2 tablespoons of shrimp paste (bagoong)
* 2 cups coconut milk
* 1 cups coconut cream (katang gata)
* 2 cups chicken stock
* 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:

* On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.

* Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.

* Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.

* Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

* This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

14. Laing Recipe

Estimated cooking time: 30 minutes.

Laing Ingredients:

* 25 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp bagoong
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (katang gata)
* 2 cups coconut milk (gata)
* 1/2 teaspoon monosodium glutamate (MSG)
* 2 tablespoons of oil
* 1 teaspoon salt

Laing Cooking Instructions:

* In a casserole, sauté garlic, ginger and onions then add the pork.

* mix in the gabi leaves.

* Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

* Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

* Add the coconut cream and continue to simmer until oil comes out of the cream.

* Serve hot with plain white rice.

No comments:

Post a Comment