Chicken Afritada with Pineapple

INGREDIENTS:

4         cloves                garlic, crushed
1         pc                       medium onion, chopped
1/2      kg                       chicken , cut up
1-1/2  tbsp                     patis
200     g                         potatoes, cut into chunks
100     g                         carrot, cut into chunks
1/3      cup                      cooked/frozen green peas
2         pouches(115g)  del monte pineapple tidbits, drained (reserve syrup)
1         pc                        small red bell pepper, cut into strips
1         pouch(200g)      del monte original style tomato sauce



COOKING PROCEDURES:

1. Saute garlic, onion and chicken for 5-8 minutes. Add patis, 1/4 tsp pepper and pineapple syrup.
Cook for another 5 minutes.

2. Add 1/4 cup water, potatoes and carrots. Cover and simmer for 5 minutes. Add del monte tomato sauce.
Simmer for 10 minutes.

3. Add green peas, bell pepper and del monte pineapple tidbits. Cook for another 5 minutes.

Makes 6 servings.


            

Korean Beef

INGREDIENTS:

1/2    kg                         beef flank, cut into chunks
1        pouch (115g)    del monte pineapple tidbits, drained
                                        (reserved syrup)
1        tbsp                      cornstarch
1        tsp                        toasted sesame seeds (optional)



MARINADE:

1/4      cup                  soy sauce
2-1/2  tbsp                brown sugar
1          tbsp                 sesame oil
4          gloves             garlic, crushed
1          tbsp                 grated ginger
2          stalks              green onions, sliced
                                      pineapple syrup
           
           

PROCEDURES:

1. Mix the marinade ingredients and marinate meat for 1 hour in the refrigerator.
Drain meat, reserve marinade.

2. Combine meat with cornstarch. Saute in 2 tbsp oil over high heat until just brown.
Add 1/2 to 1 cup water and marinade. Cover and simmer over low heat for 1 hour or until tender.

3. Add del monte pineapple tidbits. Allow to simmer. Serve with sesame seeds.


Make 5 servings.



Source: Del Monte Philippines, Inc.

Ginataang Hipon sa Kamias

INGREDIENTS:

2 coconuts, grated to produce
1 c coconut cream
1 c coconut milk (see cooking lessons)

1 1/2 tbsp bagoong (shrimp paste)
4 cloves garlic, craked
1 medium onion, sliced
10 kamias (bilimbi), halved
2 siling haba (green finger chili), sliced
500 g medium-sized shrimp (suwahe)
salt and pepper, to taste


Cooking Procedures:

1. In a skillet, over medium fire, put the coconut cream, coconut milk, bagoong, garlic and onion.
Let come to a boil and cook until the liquid has reduced a little.

2. Add the kamias and sliced siling haba and cook until soft. Add the shrimp, cooking until they turn pink. Remove from the fire once the oil from the coconut forms on top. Season with salt and pepper.


Cooking Lesson:

- To extract coconut cream and milk: add a little water to the grated coconut meat and squeeze to yield coconut cream (1st extraction); add another cup water to the coconut meat and squeeze to yield coconut milk (2nd extrtion)




Shared by Beth Romualdez

Arroz Con Coliflor Y Brocoli Recipe

INGREDIENTS:

1/4 cup olive oil

1 head garlic, crushed

2 medium onions, chopped

2 c California rice

4-5 c soup stock

1/4 kg cauliflower, divided into florets

1/2 c garbanzos, cooked

1-2 tsp curry powder

a pinch of saffron

salt and pepper, to taste

2 hard-boiled eggs, sliced

For the soup stock

Beef or Pork bones, or a combination

1 carrot, cut into 1-inch pieces

2 stalks celery, roughly chopped

1 large onion, quartered

1/2 tsp peppercorns

COOKING PROCEDURES:

1. In a casserole, put all the soup stock ingredients together and add enough water (at least 6 cups) to cover. Simmer over low fire for 2 hours. Strain the broth.

2. In a paellera or a large, heavy skillet, heat the olive oil and sauté the garlic and onions. Add the rice and cook until it becomes opaque.

3. Add the soup stock. Arrange the cauliflower, broccoli, and garbanzos on top, sprinkle the curry powder and saffron, and season with salt and pepper. Cook the rice for about 20 minutes. Garnish with the sliced eggs. Makes 5 to 6 portions.

 Shared from Bake Me a Cake by Ginny Roces de Guzman


 

Angel Hair Pasta with Mushrooms and Ricotta Recipe

Angel Hair Pasta with Mushrooms and Ricotta Recipe is an Italian food which is light and taste good.

Ingredients:

6 oz angel hair pasta

8 oz cremini mushrooms, sliced

1 leek, white and light green parts only, chopped

1 garlic clove, minced

Salt, to taste

1/2 C vegan ricotta

1/4 C toasted croutons, crushed

1/3 C flat-leaf parsley leaves

4 Tbs olive oil, divided

Ricotta:

14 oz extra firm tofu, drained and pressed

1/3 C nutritional yeast

1/2 C to 1 C fresh basil leaves

1 tsp salt

1 tsp garlic powder

2 Tbs lemon juice

Croutons:

2-3 slices French bread, toasted, then chopped and crushed

Cooking Procedures:

 To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 C, so either refrigerate the rest for a few days for another meal, or freeze it.

Cook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2Tbs of olive oil.

Top with little dollops of the ricotta and some parsley. Enjoy! 

Eggplant Omelette Recipe

Eggplant Omelette also called as "tortang talong" in Filipino.

Eggplant Omelet Ingredients:

3 eggplants (talong); grilled, broiled, steamed, or roasted
3 -4 eggs; well beaten
Salt and pepper to taste
Cooking oil

Cooking Procedures:

Grill the eggplant until wilted. When cooled, peel off skin (retain stem for handle).  Flatten eggplant using the back of the fork. Set aside.

Beat eggs in a bowl and season with salt and pepper. Submerge eggplants one at a time in eggs. In a pan, fry the omelet until golden brown on one side, then flip using a spatula and fry the other side. Put on a platter and serve. 

Cooking Tips:

You can add shredded cheese or ground beef or pork (sautéd with garlic and onion) or combination on top of the omelet before flipping.

Also, make sure to pour additional beaten eggs over the cheese or ground beef to cover before flipping and frying the other side of the omelet.

Pinakbet Recipe

Pinakbet Ingredients:

1/4 kilo pork ribs, sliced
4 cloves garlic, chopped
1 onion, chopped
1 ginger root; cut in chunks and crushed
1 tomato; sliced
2 cups squash; cut in cubes
1 eggplant, sliced
1 ampalaya
5 okras
3 cups water
Bagoong isda
Salt to taste
Cooking oil

 

Cooking Procedures:

In a casserole, sauté garlic, and onion in oil. Add pork, then season with salt. Continue sauteing until edges of pork turns brown and renders fat. Add the ginger and tomatoes. Stir well for few minutes, then add water and bring to a boil. Add ampalaya, eggplants, okra, squash, and string beans. Season with bagoong according to taste. Simmer until all vegetables are cooked. Serve hot!

Ginataang Laing Recipe

TARO LEAVES IN COCONUT MILK

LAING INGREDIENTS:

25 taro (gabi) leaves; shredded
1/2 kilo pork; diced or thinly sliced
1 tablespoon garlic; minced
1 tablespoon onion; minced
1 tablespoon ginger; chopped
2 tablespoons shrimp paste
3 green chili pepper (siling haba)
1 can coconut milk


COOKING PROCEDURES:
Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot!


COOKING TIPS:
Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.

Hot and Sour Shrimp Recipe

Hot and Sour Shrimp is cooked and served with watercress and walnuts.

Ingredients:

1 lb Large uncooked shrimp, -peeled, deveined, -butterflied

4 tb Dry Sherry

1 tb Grated peeled fresh ginger

1/2 c Chicken Stock or canned -broth

2 tb Soy sauce

2 tb Catsup.

1 tb Cornstarch

1 tb Rice vinegar or white wine -vinegar

1 tb Sugar

1 ts Oriental sesame oil

1/4 ts Cayenne pepper

6 tb Peanut oil

2 tb Chopped walnuts

3 bn Watercress, trimmed

2 md Bell peppers, cut into -1-inch squares

2 Garlic cloves, minced

8 Green onions, cut -diagonally into -1-inch-long pieces

Cooking Procedures:

A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with red bell peppers and green onions. Watercress makes a colorful bed for the shrimp. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

Makes four servings; about 265 calories per serving.

 

Adobo Recipe

Adobo is the most famous food of the Filipino. It’s either pork, chicken or a mix of both. It is cooked in vinegar and soy sauce. String beans can also be used to make vegetable in adobo.

Adobo Ingredients:


1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil




Cooking Procedures:


Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.
Serve with rice.

Kalabasa (Pumpkin) Leche Flan

This is from the province of Bulacan. Source for this recipe is the wonderful Philippine Food and Live by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.

Ingredients:

 2 cups kalabasa (pumpkin), cut finely  

1 cup condensed milk

3 eggs
sugar
1/2 teaspoon dayap (lime) or vanilla
 

Directions

Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns. Place the squash mixture into the llanera, and steam for about 20 minutes. 

Leche Plan Recipe

 

Custard Ingredients:

1 can condensed milk 

1 pint Vit D milk 

1 tablespoon vanilla (lemon essence or peppermit can be substituted) 

12 egg yolks 

 

Cooking Procedures:

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

 

Custard Ingredients:

1 cup sugar 

1 cup water

 

Cooking Procedures:

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan. 

Brazo De Mercedes

Filling Ingredients:

5 cups milk 

1 cup sugar 

2 tablespoons unsalted butter 

1 tablespoon vanilla extract 

8 egg yolks 

1/4 cup toasted and finely ground 

cashew nuts

 

Cooking Procedures:

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Meringue Ingredients:

10 egg whites 

1 cup sugar 

1 teaspoon vanilla extract

 

Cooking Procedures:

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.

Bibingka Cassava Recipe

Bibingka Cassava Ingredients:

3 eggs

2 cups sugar

1 cup evaporated milk (fresh milk can be substituted)

7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.

1/4 cup butter, melted

banana leaves (available frozen in Philippine stores; or use cookie sheet or something) 

For the topping

1 cup thick coconut milk (available in Asian stores)

2 tablespoon flour

1 can condensed milk

2 egg yolks2 tablespoons grated cheddar cheese

Cooking Procedures:

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown. 

Beef Caldereta Recipe

Beef Caldereta Ingredients:

1 1/2 kilo beef, cut in chunks
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; chopped
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
1/2 cup soy sauce
Cooking oil (Olive oil preferred if available)
MSG (optional)

Cooking Procedures:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kinchay. Continue sautéing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender.

Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. Serve hot!

 

 

 

Pork Afritada Recipe

Pork Afritada Ingredients:

1/2 kilo pork belly (liempo); cut into desired pieces
2 potatoes; quartered
1 carrot; sliced in 1 inch thick
4 cloves garlic; minced
1 bell pepper; sliced
1 onion; chopped
1 can tomato sauce
1 teaspoon of fish sauce (patis)
Salt and pepper
1/2 cup water
1 tablespoon flour
2 bay leaves
Cooking oil

Cooking Procedures:

In a skillet, fry carrot and potatoes in 3 minutes. Set aside.
Sauté garlic and onion in a saucepan. Add pork, spice with salt, and continue sautening until meat renders fat and changes in color. Add carrot, potatoes, bell pepper, and bay leaves. Simmer for 5 minutes. Add fish sauce and tomato sauce. Simmer for 5 minutes. Add water and continue cooking until a saucy consistency is achieved. Add and stir well with flour to thicken the sauce. Season with salt and pepper according to taste. Serve hot!

Pork Menudo Recipe

Menudo Ingredients:

1 kilo pork; cut in 1/2-inch chunks
1/4 kilo hotdog; sliced 1/2 inch slices
1/4 kilo liver; sliced in 1/2-inch chunks
1 potato; diced (fry in 3 minutes)
1 carrot; diced (fry in 3 minutes)
2 stems kinchay (celery); chopped
1 onion; minced
4 cloves garlic; minced
1/2 cup soy sauce
1/2 cup raisins
1 can tomato sauce
1 teaspoon ground black pepper
Cooking Oil
Sugar

Cooking Procedures:

Marinate pork in soy sauce and ground black pepper for 1 hour.

Boil liver for 5 minutes. Drain and set aside.

Sauté garlic and onion. Add marinated pork and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat.

Add tomato sauce and simmer for 15 minutes. Add liver, hotdog, potato, raisins, and carrot. Continue cooking in medium fire for 5 minutes or until done.

Season with little sugar (if desired) according to taste. Serve hot!

Pork Sizzling Sisig Recipe

 

Pork Sisig Ingredients:


1 kilo pork head (face, ear, cheek, tongue)

1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
3 siling labuyo; chopped
Salt or fish sauce to taste

Cooking Procedures:

Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.
Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.
Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

Lumpiang Sariwa Recipe

Lumpiang Sariwa Ingredients:

1/2 cup ground pork
1/4 cup shrimp; chopped
1/4 cup cooked ham, chopped
2 cups carrots; shredded
2 cups cabbage; shredded
2 cups sayote; shredded
1 cup baguio beans; shredded
1 tablespoon onion; minced
4 cloves garlic; minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
Salt to taste

Cooking Procedures:

Sauté garlic, and onion. Add ground pork, ham, and shrimp. Simmer until it changes color. Season with soy sauce and sugar. Add vegetables and continue cooking until it is done. Balance seasoning with salt according to taste. Set aside the mixture. 

Lumpiang Sariwa Sauce Ingredients:

1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
2 cloves garlic; minced

Sauce Cooking Procedures:

Mix all the sauce ingredients together in a saucepan except the garlic. Boil in a very low fire, stirring occasionally, until the sauce thickens. Add the garlic. Set aside.

Final Lumpiang Sariwa Cooking Procedures:

Place on top of the lumpia wrapper a leaf of lettuce and 3 tablespoons of the mixture. You may roll up folding one end and leaving other open or just roll up and place in the platter. Serve with sauce and minced peanuts.

 

 

Chopsuey Recipe

 

Chopsuey Ingredients:

4 cloves garlic; minced
1 onion; chopped
Chosse four (4) meat ingredients from the list:

• 1/4 kilo pork; sliced sliced into small pieces (preferred)
• 1/4 kilo shrimps; shelled (preferred)
• 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)
• 2-3 chicken wings, cut into small pieces
• 1/4 kilo pork's liver; sliced
• 1/4 kilo hotdog sausage; sliced

Choose eight (8) vegetable ingredients from the list:

• 1 piece red bell pepper; sliced (preferred)
• 1 medium carrot; sliced into thin circles (preferred)
• 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)
• 2 stalks of leeks; cut into 2-inch portions (preferred)
• 3 stalks celery; cut into 2-inch portions
• 1/4 kilo cauliflower; divided into flowerettes
• 1/4 kilo sayote; peeled and sliced
• 1/4 kilo snow peas (sitsaro); stringed
• 1/4 kilo bok choy; cut into 2-inch portions
• 1/4 kilo mushrooms; cut in 2-inch portions
• 1/4 kilo young corn about 2-inch long
• 1/4 kilo baguio beans; stringed

2 cups chicken or pork broth
1 tablespoon cornstarch
Salt to taste
Cooking oil

Cooking Procedures:

Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables. Cook until done.

Cooking Tips:

Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender.


A fine collection of billingsgates in a glass fronted display box