Pandisal :: Delicious Recipes for Fine Gourmet Dining

Recipe Index

2010-01-30T17:14:00.000-08:00

Filipino (Asian/Oriental and others) Recipe Index

[Gradually building a comprehensive Filipino recipe list, including Asian/Oriental and other regions' recipes]

Having a hard time finding all your favorite and lesser known Filipino recipes? Is your Filipino cookbook a bit lacking? From traditional home Filipino food, to party favorites, to savoring side dishes, to delicious desserts and refreshments, the Pandisal Filipino Recipe Index is the perfect source.

Adobo
Adobo (Chicken)
Adobo a la Monja
Adobo with Coconut Milk / Sauce
Adobong Labong
Adobong Pusit (Squid)
Alimango (Crab) in Tausi
Almondigas
Ampalaya - Style 1
Ampalaya - Style 2
Ampalaya with Coconut Milk
Annatto Chicken
Arroz a la Catalaña
Arroz a la Cubana
Arroz a la Filipina
Arroz a la Luzonia
Arroz a la Valenciana
Arroz Caldo with Chicken
Arroz Caldo with Goto
Asado de Carajay
Bacalao a la Viscaina
Bachoy
Bago-ong Guisado
Baguio Onion with Tokua
Balao-Balao - Style 1 (Pampanga)
Balao-Balao - Style 2 (Pagsanjan)
Banana Blossom Guinataan
Banana Blossom Kilawin
Banana Blossom, Paella Style
Banana Chips
Banana Fritters
Banana Peanut Salad
Banana Rolls
Bañgus en Tocho - Style 1
Bañgus en Tocho - Style 2
Barquillos
Batao
Batchoy
Batchoy 2
Bawang Guisado
Beef Steak
Bia with Coconut Milk
Bibingka Especial
Bibingka Pinipig
Bibingka Royal
Bibingkang Malagkit
Binagis
Bombones de Arroz
Bopiz
Brain Omelet
Brazos de la Reyna
Breaded Steak
Bringe
Broas
Buchi
Buco Pastelitos
Budin
Bukayo
Buko Salad
Bulanglang - Style 1
Bulanglang - Style 2
Bulanglang - Style 3 (Fish)
Bulanglang na Bañgus
Buñuelos
Burong Isda
Burong Mostaza with Egg
Cabbage and Celery
Cabbage Guisado
Cake "Sans Rival"
Calamares Rellenados
Caldereta
Callos con Garbanzos
Camaron Rebosado
Capuchiones
Cardillo
Cassava Bibingka
Cassava Bibingka Especial
Cassava Suman
Cauliflower
Champorado
Chicken and Pork (Pipi-an)
Chicken Curry - Style 1
Chicken Curry - Style 2
Chicken Pastel
Chicken Pork Loaf
Chicken Relleno - Style 1
Chicken Relleno - Style 2
Chicken Sinigang
Chicken Tinola
Chicken with Sotanghon
Chorizo with Combination Noodles
Chuletas de Puerco
Churros
Clams with Corn
Coconut Brittle
Coconut Burger
Coconut Candy
Coconut Chips
Coconut Honey
Coconut Jam - Style 1
Coconut Jam - Style 2
Coconut Jam - Style 3
Coconut Macaroons
Coconut Milk and Pinipig
Coconut Surprise
Coconut Syrup
Coconut Whey Syrup
Corn Soup
Crabs in Coconut Milk - Style 1
Crabs in Coconut Milk - Style 2
Crabs with Guavas
Crabs with Sili Leaves
Cuchinta
Curry (Prawns)
Daing na Bañgus
Dalag en Salza Amarilla
Dinengdeng
Dinuguan
Dinuguan Manok - Bicol Way
Dinuguan Manok - Style 1
Dinuguan Manok - Style 2
Duhat Juice
Eggplant Sauce for Pochero
Eggs, Spiced
Embutido - Style 1
Embutido - Style 2
Empanada
Empanaditas
Ensaimada - Style 1
Ensaimada - Style 2
Escabeche - Macao Style
Escabeche with Papaya
Escabecheng Apahap
Espasol
Estofado
Fish Balls with Petsay
Fish Croquettes
Fish Curry and Rice
Fish Cutlets
Fish Fritters
Fish Sarciado
Fish with Mostaza
Fried Chicken
Fried Shrimp
Fritada
Gollorias
Green Tomato
Guayabano Chiller
Guinataan Hipon
Guinataan Rice with Corn
Guinataan Rice with Mongo
Guinataan Talong
Guinataan with Rice Balls
Guinatan
Gulaman
Gulaman in Coconut Milk
Gulay na Papaya
Hito with Coconut Milk
Iced Buko
Iced Melon
Igado
Inañgit
Inihaw na Bañgus
Jamon en Dulce
Kalamay Hati or Matamis Sa Bao
Kalamay Pinipig
Kangkong Atsara
Kangkong Tomato Salad
Kangkong with Vinegar
Kari-Karing Pata
Katuray Salad
Kilawin na Baboy (Pork)
Kilawin Talaba
Kinchay Guisado
Kinunot (Bicol)
Labong Guisado
Laksa
Lang-lang
Leche Flan
Leche Flan (Coconut)
Lechon de Leche
Lengua
Lengua Estofada
Lengua Mechada
Liver Mixture for Caldereta
Liver Sauce for Lechon - Style 1
Liver Sauce for Lechon - Style 2
Longaniza
Lumpia (Bañgus)
Lumpia (Fried) - Style 1
Lumpia (Fried) - Style 2
Lumpia Labong (Bamboo Shoot)
Lumpia Sauce
Lumpia with Papaya
Lumpia with Peanuts
Lumpia with Ubod - Style 1
Lumpia with Ubod - Style 2
Lumpia Wrapper - Style 1
Lumpia Wrapper - Style 2
Lupok
Maja Blanca
Maja Blanca Maiz
Makapuno Meringue
Mango Ice Cream
Mango Jam
Mango Paste or "Pastilla de Manga"
Mango Preserve
Maruyang Camote - Style 1
Maruyang Camote - Style 2
Masapan de Coco
Masapodrida
Matamis na Bao
Mazapan de Pili
Meat Balls with "Sotanghon"
Mechado
Melon Balls
Menudo
Menudo de Rabo
Misua
Misu-Tomato Sauce
Mongo Guisado
Morcon - Style 1
Morcon - Style 2
Nangka Salad
Nata de Piña
Oysters Guisado
Paciencia
Paella
Pakam
Pakam (Lutong Talunan)
Paksiw (Apahap)
Paksiw (Bañgus)
Paksiw (Pork)
Paksiw na Lechon
Paksiw na Pata
Palitao
Panara
Pancit "Luglug"
Pancit Guisado
Pancit Mami
Pancit Molo
Pandesal (Style 1)
Pandesal (Style 2)
Pandesal (Style 3)
Papaya
Pasta Mercedes
Pastelitos de Pescado
Pastillas de Leche
Pastillas de Mani
Pastillas de Pili
Pastillas de Ube
Patola and Shrimp Reposado
Patola Omelet
Patola with Misua
Peanut Balls with Sotanghon
Peanut Brittle
Pesa, (Chicken)
Pesang Dalag (Mudfish)
Picadillo de Carne
Pilipit
Pinais
Pinakbet - Style 1
Pinakbet - Style 2
Pinipig Ice Cream
Pionono
Pochero
Pocherong Dalag
Polio Asado De Carajay
Polvoron
Pork Chops
Pork Inihaw
Pork Tapa - Style 1
Pork Tapa - Style 2
Pot Roast (Beef)
Poto de Ube
Puto Bumbong
Puto Maya
Putong Puti
Radish Kilawin
Rellenong Alimango
Rellenong Bañgus
Rellenong Talong
Salmon Guisado
Salza Blanca
Santol in Syrup
Sapin Sapin - Style 1
Sapin Sapin - Style 2
Sauce for Pipi-an
Shrimp Croquettes
Shrimp Meat Tortilla
Sigadillas with Vinegar
Sinanglay
Sinigang na Bañgus
Sinigang na Carne
Sinkamas Relish
Sinukmani
Sitao
Sitsaro Guisado
Sitsaron (Lechon sa Kawale)
Soba de Pan a la Diabla
Spareribs and Shrimps in Coconut Milk
Squash Flowers
Squash with Coconut Milk
Squash with Shrimps
String Beans Guisado
Stuffed Eggplant
Stuffed Frogs
Stuffed Pepper
Stuffed Shrimps
Suam na Sugpo
Suman Inantala
Suman Maruecos
Suman sa Ibus
Suman sa Ligia
Suman Saba
Suspiros de Pili and Casuy
Taguba
Tamales - Style 1
Tamales - Style 2
Tamarindo
Tinagoctoc - Style 1
Tinagoctoc - Style 2
Tinapay San Nicolas
Tinutungan
Tocino del Cielo - Style 1
Tocino del Cielo - Style 2
Togue Guisado
Tortilla de Cangrejo
Tulia Omelet
Turron de Almendras
Turron de Casuy
Turron De Pili
Ube Halaya
Ube Ice Cream
Ubod ng Niyog
Ukoy
Ukoy with Shrimps
Umba
Upo Dinengdeng
Upo Guisado
Wafer Wrapper
Yema

Dinuguan Manok, Bicol Style

2010-01-30T17:12:00.000-08:00

Dinuguan Manok (Bicol Way) Recipe

Ingredients:

1/2 to 3/4 cup pure coconut milk
1 cup chicken meat and clean internal organs, finely chopped.
1/2 cup chicken blood in 1 cup water
2 teaspoons crushed garlic
1/2 cup sliced onion
1/4 cup strong vinegar
2 teaspoons coarse salt
1 tablespoon lard or oil
1/2 laurel leaf (about 1/2 inch square)
A few oregano leaves (1 teaspoon packed)
1/4 teaspoon crushed peppercorns
2 or 3 green hot peppers

Method:

Saute the crushed garlic in lard or oil until golden brown. Add onion and then the chicken. Stir to blend.

Add vinegar, salt, pepper, laurel, and oregano. Bring to a boil without stirring then simmer covered. When chicken is tender, add the chicken blood in water and continue cooking stirring mixture. Add hot peppers and bring to a boil.

Add pure coconut milk to cooked dinuguan and continue simmering, stirring conitnuously, for about 5 minutes. Adjust seasoning to your taste.

Dinuguan Manok - Style 2

2010-01-30T17:06:00.000-08:00

Dinuguan Manok (Style 2) Recipe

Ingredients:

1 cup chicken meat and clean internal organs, finely chopped.
1/2 cup chicken blood in 1 cup water
2 teaspoons crushed garlic
1/2 cup sliced onion
1/4 cup strong vinegar
2 teaspoons coarse salt
1 tablespoon lard or oil
1/2 laurel leaf (about 1/2 inch square)
A few oregano leaves (1 teaspoon packed)
1/4 teaspoon crushed peppercorns
2 or 3 green hot peppers

Method:

Saute the crushed garlic in lard or oil until golden brown. Add onion and then the chicken. Stir to blend.

Add vinegar, salt, pepper, laurel, and oregano. Bring to a boil without stirring then simmer covered. When chicken is tender, add the chicken blood in water and continue cooking stirring mixture. Add hot peppers and bring to a boil.

Adjust seasoning to your taste.

Dinuguan Manok - Style 1

2010-01-30T17:02:00.000-08:00

Dinuguan Manok (Style 1) Recipe

Ingredients:

1/2 cup sliced tomato
1 cup chicken meat and clean internal organs (finely chopped)
1/2 cup sliced onions
Vinegar to taste (about 1/4 cup)
1 head garlic, chopped fine
1/2 cup chicken blood in 1 cup water
1/2 laurel leaf
Salt and pepper to taste
A few oregano leaves

Method:

Saute garlic; add onion and tomatoes. Add finely chopped chicken meat and internal organs and stir. Cover and continue cooking five more minutes. Add vinegar, salt, pepper, laurel, and oregano and simmer until meat is tender. Add chicken blood diluted with a cup of water. Continue stirring and cooking for 10 minutes. (If blood has coagulated, mash well with banana leaves before adding. To avoid coagulation, have lemon juice or vinegar on saucer where blood pours from the chicken).

Dinuguan

2010-01-30T16:57:00.000-08:00

Dinuguan Recipe

Ingredients:

3 cups internal organs (heart, liver, pancreas, and meat with fat)
1-1/2 cups of blood
1/2 cup vinegar mixed with 1 cup water and 1 tablespoon salt
3-1/2 cups water
1 tablespoon salt
1 small onion, sliced
3 segments garlic, pounded
2 hot peppers
3 tablespoons lard

Method:

Clean and cut internal organs into small pieces. Cook in a saucepan (clay or enamel) with the vinegar mixture until tender. In another saucepan, saute garlic and onion. Add boiled internal organs and continue cooking for 5 minutes. Add the blood little by little stirring the mixture while adding and bring to a boil. (Be sure to cut the coagulated blood to small pieces before adding). Add water, season with salt and cook covered a few minutes more. Add hot pepper just before removing from fire. Keep covered and serve hot.

Champorado

2010-01-29T07:32:00.000-08:00

Champorado Recipe

Ingredients:

1 cup malagkit rice (also called sticky, sweet, or glutinous rice)
3 cups thin coconut milk or water
1 cup sugar
1 cup pure thick coconut milk
2 tablespoons cocoa or 2 Squares pure chocolate
Pinch of salt

Method:

Wash rice well and drain. Put in pot or saucepan with 3 cups thin coconut milk or water, cover and boil about 10 minutes, stirring once in a while to prevent scorching.

Mix the cocoa or grated chocolate with the sugar and add to mixture with the pinch of salt. Cover and allow to simmer until rice is cooked, stirring mixture once in a while. Just before removing from the heat, add the thick coconut milk. Serve hot or cold.

Banana Fritters

2010-01-29T07:25:00.000-08:00

Banana Fritters Recipe

Ingredients:

6 to 8 firm saba bananas
Fritter batter

Method:

Peel bananas and slice lengthwise. Roll in flour, then dip in fritter batter, completely coating the banana pieces with the batter. Fry in hot fat, turning fritters to brown evenly. Drain.

Fritter batter is prepared as follows:

1 cup sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup water
2 tbsps. sugar
4 tbsps. milk
1 beaten egg

Sift together flour, baking powder, salt and sugar. Add milk and water and then the egg, to dry ingredients and mix until batter is smooth.

Banana Chips

2010-01-29T07:21:00.000-08:00

Banana Chips Recipe

Ingredients:

20 unripe bananas, pared and sliced fine
1 cup sugar and 1/3 tsp. salt
Fat, enough for deep-fat frying

Method:

To 3 cups sliced bananas add 3 tablespoons of the sugar and salt mixture. Mix well and fry in deep hot fat until golden brown. Cool and separate sticking pieces. Or fry banana chips first then drop briefly in thick syrup.

Leche Flan

2010-01-28T15:55:00.001-08:00

Leche Flan Recipe

Ingredients:

8 egg yolks
1 cup sugar
2 cups fresh milk
1 lemon rind or vanilla for flavoring

Method:

Scald the milk in a double boiler for 15 minutes. Blend the egg yolks with the sugar, milk, and flavoring. Pour into mold lined with caramelized sugar. Place this in a bigger pan half-filled with water and bake until the mixture becomes firm. Cool before removing from mold. (To caramelize sugar, see Leche Flan (Coconut) Recipe)

Leche Flan (Coconut)

2010-01-28T15:55:00.000-08:00

Leche Flan (Coconut) Recipe

Ingredients:

2 cups thick coconut milk
6 egg yolks
4 egg whites
1 cup sugar, refined
1 cup brown sugar

Method:

Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns, or caramelizes. Line a suitable mold with 3/4 of the caramelized syrup evenly, and set aside.

Stir the milk into the remaining 1/4 of the caramelized syrup. Place over low heat and stir continuously until all caramel is dissolved.

Mix egg yolks, and slightly beaten whites and beat lightly to mix thoroughly. Add sugar and lemon rind. Then add coconut milk with caramelized syrup and mix well. Strain through a cheese cloth and pour into the mold previously lined with caramel. Cook slowly in a pan with hot water without allowing water to boil. After about 1-1/2 hours cooking, place a piece of plain metal sheet over the mold and over this place a few pieces of live charcoal to brown top of custard. Or slip under broiler in oven just long enough to brown.

Cool and unmold before serving.

Daing na Bangus

2009-10-30T15:44:00.000-07:00

Daing na Bangus Recipe

Ingredients:

1 large, fat bangus (milk fish)
Salt or soy sauce taste
Pepper to taste
2 tablespoon vinegar
3 cloves garlic

Method:

Clean the fish and cut lenghtwise along the back from head to tail and spread flat. Mix crushed garlic, vinegar, salt and pepper. Soak fish in the mixture a few hours and dry in the sun. To serve, fry in hot oil and serve with tomato and onion salad.

Crabs With Sili Leaves

2009-10-30T15:38:00.000-07:00

Crabs With Sili Leaves Recipe

Ingredients:

2 small fat crabs
3 small tomatoes. quartered
3 cloves small red onion (sibuyas tagalog)
3/4cup shredded buko (young coconut)
1 cup thin coconut milk
1 cup pure coconut milk
Salt and pepper to taste
1 cup sili leaves (hot red pepper leaves)

Method:

Clean crabs very well; detach pinchers. Detach shells and remove all unedible parts. Fill shells with shredded buko (young coconut) and put back in lace, tying each to the body, if necessary. Place crabs, pinchers, tomatoes, onion cloves and salt and pepper to taste in a saucepan or pot with the thin coconut milk and simmer until crabs are cooked. Add pure coconut milk and sili leaves and bring to a boil. Remove from heat and serve hot.

Crabs with Guavas

2009-10-30T15:33:00.000-07:00

Crabs with Guavas Recipe

Ingredients:

4 crabs
5 ripe guavas, medium sized
1 onion
4 cloves garlic
Cooking oil
2-1/2 cups water
Salt and sugar to taste

Method:

Clean the crabs, then cut crosswise into two. Peel the guavas and cut into thin slices. Chop onion and and garlic separately. Saute garlic in about 1 tablespoon of oil until brown. Add onion then the guavas. Add the crabs. Cover and cook over low heat a few minutes. Then add water and bring to a boil. Add salt and sugar to taste. Remove from fire when the crabs are cooked.

Bringe

2009-10-30T15:23:00.000-07:00

Bringe Recipe

Ingredients:

1 chicken, boiled and cut into strips
1/2 cup pork, boiled and cut into strips
1 clove garlic minced
4 cups coconut milk
1 tablespoon lard
Salt and pepper to taste
1 cup shrimp
1/2 cup ham, chopped
1/2 onion sliced
1 tbsp. curry powder
1/2 laurel leaf
2 cups rice

Method:

Fry the garlic; add the onions, shrimps, pork, ham, chicken, curry powder and rice. Add salt and pepper, laurel, and the coconut milk and cook over medium heat, stirring once in a while to avoid burning. When the mixture is dry, cover with banana leaves and continue cooking over low heat until rice is tender.

Brain Omelet

2009-10-30T15:22:00.000-07:00

Brain Omelet Recipe

Ingredients:

2 pork brains (4 halves)
1/2 finely minced onion, small
Salt and pepper to taste
2 well beaten eggs
Oil for frying

Method:

Clean brains, removing membrane. Steam brains in very little water until cooked. Season into cubes and add onion. Add a little salt to beaten eggs. Heat enought oil in frying pan, when eggs begin to set. Turn eggs. Place cooked brain on eggs when eggs begin to set. Turn eggs over to completely cover brains. Serve hot.

Bangus En Tocho - Style 2

2009-10-30T15:17:00.000-07:00

Bangus en Tocho Recipe (Style 2)

Ingredients:

1 large fat bangus
Oil or lard
2 tbsps. cut into very thin, narrow strips about 3/4 inch long
2 section garlic, chopped fine
6 pair-sized tomatoes or large tomatoes scliced
2 tablespoons tajure
2 tablespoon tausi
1 onion silced in long, norrow srips
1 cake tokua, cut into pieces 3/4 inch long and 1/8 wide
2 tablespoons vinegar
Sugar to taste
Salt

Method:

Clean the fish and cut into serving 1.2 inch thick. Salt and let stand 15 minutes. Drain. Fry in hot lard until brown and set aside. Fry the onion and tokua and set aside. Saute in remaining lard the garlic, ginger and tomatoes. Add to this the tajure dissolved in 1 cup of water. Then add the tausi and the fried tokua, sugar to taste and onion. Simmer 5 minutes longer. Drop the fried fish into this mixture and continue cooking for 3 minutes.

Bangus En Tocho - Style 1

2009-10-30T15:10:00.000-07:00

Bangus en Tocho Recipe (Style 1)

Ingredients:

Bangus
1 cup tajure
1/2 onion
2 cm. cube ginger
2-4 tbsp. vinegar
4 tomatoes
2 cloves garlic, sliced crosswise
1/2 cup lard

Method:

Fry the fish until half done. Soak the tajure in a little water and vinegar. Saute the garlic onion, tomatoes, ginger, and add the tajure mixture. Add the fish and a little water. Boil for 3 minutes.

Batchoy

2009-10-30T15:04:00.000-07:00

Batchoy Recipe

Ingredients:

1/2 cup sliced pig's lapay (pancreas)
1/2 cup sliced pig's kidney
1/2 cup sliced pig's tenderloin
1/2 cup sliced pig's liver
Fry meat until brown. Set aside.

Saute the following:
2 segments chopped garlic
1 chopped onion and
1 small piece ginger, cut in fine strips
Add the fried mixture then add
1 tablespoon patis

Method:

Mix thoroughly and cover. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender. Add sili (red pepper) leaves and remove from heat. Serve hot.

Adobong Labong

2009-10-30T14:59:00.000-07:00

Adobong Labong Recipe

Ingredients:

3 cups labong, minced and blanched
1/2 cup pork, boiled tender and minced
1/2 cup shrimp, minced
5 segments garlic, chopped
4 tablespoons patis
1 medium sized onion, chopped
2/3 cup shrimp stock
5 tablespoons fat

Method:

Brown garlic and onion in fat. Add pork ang shrimps. Continue cooking mixture in fat, stirring constantly until shrimps are almost cooked. Add patis and stock and labong. Simmer until labong is cooked and then add vinegar. Continue simmering until lmost all liquid has evaporated. Add fat and cook about 6 minutes more. Season to taste.

Sinukmani

2009-06-10T03:57:00.000-07:00

Sinukmani Recipe

Ingredients:

5 cups malagkit rice
3 cups sugar
3 coconuts
1 tsp. salt

Method:

- Grate the coconuts and squeeze out the milk without adding water.
- Set aside.
- Prepare the diluted coco milk by adding one cup hot water to the grated coconut for each extraction.
- Boil this (about 8 cups milk) until thick, then add the undiluted coconut milk, and boil until it begins to curdle.
- Add the rice, salt and sugar and continue cooking, stirring constantly, over low heat, until the rice is cooked.
- Line pan with banana leaves.
- Pour the rice mixture into pan and flatten with a spatula.
- Cut into 2 inches squares with a butter knife and serve hot or cold with grated coconut on top.

Gulaman

2009-03-30T14:38:00.000-07:00

Gulaman Recipe

Ingredients:

2 cups gulaman (1 gulaman and 2 cups water)
2/3 cup sugar
1/2 cup pineapple (diced)
1 banana (neatly cut)
4 slices ripe mango
1/2 cup milk (fresh)

Method:

- Boil sugar with gulaman.
- Remove from fire, pass through a sieve.
- Add milk and put 1 cup of the mixture in a wet mold.
- Put in a cool place to jell.
- When partly jelled arrange fruits in mold and pour the remaining gulaman.
- Put in a cool place until firm.

Crabs in Coconut Milk Style 2

2008-07-15T16:40:00.000-07:00

Crabs in Coconut Milk Style 2 Recipe

Ingredients:

6 fresh crabs
2 cups diluted coconut milk
Salt to taste
1/4 cup young pepper leaves

Method:

Wash the crabs well. Cut into halves. cook in diluted coconut milk. Add pepper leaves. Season with salt and pepper.

Crabs in Coconut Milk

2008-07-14T18:42:00.000-07:00

Crabs in Coconut Milk Recipe

Ingredients:

3 fat crabs (alimango)
1 cup chopped buko (young coconut)
1/4 teaspoon salt
1 cup thin coconut milk
1 cup thick coconut milk
1 clove garlic, pounded
2 tablespoons minced onion
A small slice of ginger
2 fresh hot pepper, whole
Salt and pepper to taste

Method:

Clean crabs very well. Dip briefly in boiling water. Open and remove all the fat lining the shell. Mix fat with chopped buko and 1/4 teaspoon salt. Fill shells with the mixture. Wrap each young banana leaf.
Arrange crabs in saucepan and over them, the shells wrapped in banana leaf. Boil in 1 cup thin coconut milk with salt and pepper to taste the whole peppers. As soon as crabs are cooked, add thick coconut milk simmer about 5 minutes.

Corn Soup

2008-07-09T15:21:00.000-07:00

Corn Soup Recipe

Ingredients:

1 cup young corn scraped from cob
1 onion (sliced thin)
1/4 cup shrimps (sliced)
1 tablespoon lard
2 cloves garlic, crushed
4 cups shrimp stock
1 cup pepper leaves (siling labuyo)
Dash of pepper
Salt to taste

Method:

Saute garlic and onion; add shrimp. Add shrimp stock and boil. Add chopped corn, and simmer until the corn is tender. Season with salt and pepper. Add green pepper leaves three minutes before removing from fire. Serve hot.

Clams with Corn

2008-07-06T10:41:00.000-07:00

Clams with Corn Recipe

Ingredients:

1 cup grated young corn
12 clams
1 cup clam stock
2 tbsp. sliced onions
1/8 tsp. chopped ginger
1 tbsp. lard or cooking oil
Salt
rice or spaghetti noodles (optional)

Method:

Saute onions in lard; add clams and ginger. Add young corn and stock. Boil and continue cooking over low heat until corn is tender. Salt to taste. Serve with rice or spaghetti noodles (optional).

Chuletas de Puerco

2008-06-30T18:34:00.000-07:00

Chuletas de Puerco Recipe

Ingredients:

4 pork chops
1 tablespoon calamansi juice
1/2 cup bread crumbs
Salt and pepper to taste
1 egg beaten
Oil for frying

Method:

Pound chops thin. Season with calamansi juice, salt and pepper to taste 20 minutes before cooking. Moisten with egg and roll each chop in bread crumbs. Pan fry in little oil in pan over low heat until pork is cooked thoroughly.

Breaded Steak

2008-06-30T18:32:00.000-07:00

Breaded Steak Recipe

Ingredients:

6 slices of tenderloin steak
Salt and pepper to taste
2 teaspoons calamansi juice
1/2 cup bread crumbs
1 egg beaten
Cooking oil

Method:

Pound the steaks thin. Season with salt and pepper and calamansi juice, about 20 minutes before cooking. Roll in bread crumbs, dip egg just to moisten and roll in crumbs again. Pan fry in oil over moderate heat. Serve hot.

Banana Peanut Salad

2008-06-26T17:47:00.001-07:00

Banana Peanut Salad Recipe

Ingredients:

16 ripe medium- sized banana
16 tbsp. chopped peanuts
Mayonnaise dressing
Lettuce

Method:

Slice crosswise and thin 2 bananas for each individual serving and mix with two tablespoon chopped peanuts. Add mayonnaise dressing, mix lightly with a fork and arrange on lettuce leaves before serving.

Banana Blossom, Paella Style

2008-06-26T17:45:00.000-07:00

Banana Blossom, Paella Style Recipe

Ingredients:

2 cups banana blossom, cut in pieces, worked in salt and rinsed
1/2 cup clams (boiled meat)
1/2 cup pork, cut in strips
14 small shrimps, blanched, peeled
1/2 of a small onion, sliced fine
1 section garlic, pounded
Achuete (or soy sauce)
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
A dash of pepper
1 cup rice
1 tablespoon lard

Method:

Saute garlic, onion,pork, and shrimps. Add stock and boil. Add banana blossom and continue cooking. Season with salt and pepper. Add rice, achuete water,bay leaf,and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and a few pieces of the tender part of banana blossom.

Banana Blossom Kilawin

2008-06-26T17:42:00.000-07:00

Banana Blossom Kilawin Recipe

Ingredients:

2 banana blossoms
1 cup shelled shrimps
4 cloves chopped garlic
1 onion (cut in sliced)
4 tablespoon lard
2 cups shrimp juice
Vinegar, salt and pepper to taste

Method:

Remove the tough covering of the blossom. Slice thin (crosswise). Squeeze it with salt and then rinse. Set aside. Mix the shrimps, sliced onion, and vinegar. Saute the garlic and add the shrimp mixture. Add shrimp juice and continue cooking. Then add blossom. Turn over constantly until tender. Season with salt and pepper. Serve hot.

Binagis

2008-06-01T08:15:00.000-07:00

Binagis Recipe

Ingredients:

2 cups pork
3/4 cup liver
1 1/2 cups heart
3/4 cup kidney
Vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper cut into strips
Salt

Method:

Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.

Banana Blossom Guinataan

2008-06-01T08:08:00.000-07:00

Banana Blossom Guinataan (Coconut Milk) Recipe

Ingredients:

2 banana blossoms
1 cup pure coconut milk
2 tablespoon vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
Salt and pepper to taste

Method:

Remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tablespoon coarse salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossom and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat.

Bia with Coconut Milk

2008-05-24T17:01:00.000-07:00

Bia with Coconut Milk Recipe

Ingredients & Method:

Clean the bia, simmer it slowly for about 15 minutes in 1 cup coconut milk, 1/2 teaspoon of salt, and the juice of 5 calamansi (musk lime). Lay the fish on a platter and pour over it gravy made from the stock in which it was cooked and one teaspoon of flour. The mixture is simmered until thick.

Garnish with vegetables.

Balao-Balao (Pagsanjan)

2008-05-24T16:58:00.000-07:00

Balao-Balao (Pagsanjan) Recipe

Balao Balao is similar to Bagoong Rice.

Ingredients:

1 cup small shrimp (bigger than alamang)
1 big tomato sliced
Salt and pepper to taste
Hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat

Method:

Chop shrimps, peeling included, till time. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.

Balao-Balao (Pampanga)

2008-05-24T16:48:00.000-07:00

Balao-balao (Pampanga) Recipe

Balao-balao is similar to Bagoong Rice.

Ingredients:

(permanent rice with shrimp)
1/2 kilo shrimp (preferably the soft-shelled variety)
2 tablespoon salt
1 cup rice cooked with
2 cups water

Method:

Salt the shrimps and allow to stand overnight. Cook the rice. Remove from sauce pan or pot and allow to cool. Mix the shrimp and the cooked rice and place in a glass jar with cover. Allow to stand until it smells sour (about 3 to 5 days). (It may be colored with a little achuete water)
To cook: saute garlic, onion and roasted, peeled, seeded, and chopped tomatoes. Add balao-balao and vinegar to taste and simmer until done.

Baguio Onion with Tokua

2008-05-16T16:56:00.002-07:00

Baguio (Green) Onion with Tokua Recipe

Ingredients:

5 cups sliced green onions young (leaves and root bases)
2 cups tokua (tofu - cut to one -half inch cubes)
3 cloves garlic pounded
1 cup pork sliced thinly
1 cup shrimp shelled
4 tbsp. shortening
1 cup shrimp juice(thick)
Salt and pepper to taste.

Method:

Fry tokua in shortening for a few minutes and remove. In the same fat, saute fat, saute the garlic, add the pork, shrimps and when cooked, add the juice stirring constantly and bring to boil. Season with salt and pepper. Add the green onion, and then the tokua and continue until onion is crisp-tender.

Bagoong Guisado

2008-05-16T16:56:00.001-07:00

Bagoong Guisado Recipe

Ingredients:

4 tablespoon cooking oil /lard /butter
4 cloves garlic
1 tsp. sugar
1/2 cup bagoong [bago-ong] (fermented anchovies / small fish /tiny shrimp paste)
2 tablespoon native vinegar

Method:

Heat cooking oil. Add chopped garlic and fry until brown. Add bagoong. Add vinegar and sugar and simmer until done.

Batchoy

2008-05-16T16:55:00.003-07:00

Batchoy Recipe

Ingredients:

1/2 cup sliced pig's lapay (pancreas)
1/2 cup sliced pig's kidney
1/2 cup sliced pig's tenderloin
1/2 cup sliced pig's liver
- Fry meat until brown. Set aside.
- Saute

2 segments chopped garlic
1 chopped onion and
1 small piece ginger, cut into fine strips
- Add the fried mixture then
1 tablespoon patis

Method:

Mix thoroughly and cover. After 10 minutes, add enough stock or water to cover (about 4 cups) and boil until meat becomes tender. Add sili (cayenne pepper) leaves and remove from heat. Serve hot.

Almondigas

2008-05-16T16:55:00.001-07:00

Almondigas Recipe

Ingredients:

1 cup ground pork
1 egg
1/2 cup ground shrimp meat
1 table spoon shortening
1/2 cup misua (noodle threads)
2 cloves garlic
shrimp extract
salt or patis (fish sauce) to taste
1 tbsp. chopped green onion
pepper to taste

Method:

To the pork and shrimp add green onion, egg and the desired seasoning and shape into small balls about the size of a small native lemon. Saute the garlic and onion and add shrimp extract with about 3 cups of water. When the mixture boils, drop the meat balls one by one into boiling mixture. When meat balls are cooked, add misua (noodle threads) and immediately remove from fire. Add salt or patis (fish sauce) and pepper to taste. Serve hot.

Alimango (Crab) in Tausi

2008-05-16T16:54:00.004-07:00

Alimango in Tausi Recipe

Ingredients:

3 large fat crabs (alimango)
1 small can taus1
1/4 cup vinegar
2 tablespoons cooking oil
1/2 cup sliced native onions (sibuyas tagalog)
1/4 cup peeled ginger sliced into, minced
1/2 cup sliced ripe tomatoes 2 cups water
Salt to taste

Method:

Clean whole crabs, remove pinchers. Remove shells and set aside. Cut crabs into two, crosswise. Scrape out fat from shells and set aside. Saute garlic in oil. When it begins to brown add onions and ginger and later, the tomatoes. Simmer about 2 minuter. Add tausi, then the vinegar. Bring to a boil without stirring, then add crabs and fat removed from the shells and simmer a few minutes. Add water and cook covered, stirring occasionally, until the crabs are pink and thoroughly cooked. Correct seasoning, adding salt to taste.

Beef Steak

2008-05-16T16:54:00.003-07:00

Beef Steak Recipe

Ingredients:

1 teaspoon salt
1 teaspoon pepper
1/2 cup slice onion
6 sliced tender steaks
1 tablespoon calamansi (musk lime) juice
1 tablespoon soy sauce
cooking oil

Method:

Marinate steaks in calamansi juice, soy sauce, salt and pepper. Pan fry and about 2 tablespoon of oil. When steaks are cooked remove them from pan onto a serving dish. Add about 2 teaspoons of oil to remaining oil in the same pan and pan fry the onion until tender. Pile on top of steak. Serve hot.

Bawang Guisado

2008-05-16T16:54:00.001-07:00

Bawang Guisado Recipe

Ingredients:

2 cloves garlic, minced
1/4 cups sliced onions
1/2 cup sliced tomatoes
30 bawang (garlic) stems, cut crosswise (finely)
3 pieces tokua, cubed, fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tbsp. shortening
Salt to taste
2 cups shrimp juice

Method:

Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stir constantly until it boils. Add bawang stems and fried tokua and cook for a few minutes or just until bawang is crisp-tender. Add salt to taste.

Batao

2008-05-16T16:53:00.003-07:00

Batao Recipe

Ingredients:

1/4 kilo batao
2 cloves garlic(chopped)
1/2 cup sliced onion
3 tbsp. shortening
1/2 cup sliced tomatoes
1 cup pork (cut into small pieces)
1/2 cup shrimps
Salt to taste
2 cups shrimp juice

Method:

Wash the batao and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shrimp. Add the shrimp juice, stirring constantly, and bring to a boil. Add batao and boil again until crisp-tender. Season with salt.

Adobo with Coconut Milk /Sauce

2008-05-16T16:53:00.001-07:00

Adobo with Coconut Sauce Recipe

1 fat chicken cut into peices
1/2 kilo pork cut into peices
1 head garlic, chopped fine
Achuete (Annatto /Atsuwete) for coloring
1 cup water
1 cup pure coconut milk
1/2 cup vinegar
Salt and pepper

Simmer chicken, pork, garlic, vinegar, water, salt and pepper, until tender. Color with achuete. Add coconut milk and simmer five minutes longer.

Adobo a la Monja

2008-05-16T16:52:00.003-07:00

Adobo a la Monja Recipe

Cook chicken adobo until all the liquid has evaporated. As soon as it dries up, add pineapple cubes, fresh or canned, ripe tomato halves and a little butter or pork fat. Cover well and simmer together in its own juice. Serve hot.

Arroz a la Valenciana

2008-05-16T16:52:00.001-07:00

Arroz a la Valenciana Recipe

Ingredients:

1 young chicken cut into regular pieces
1/2 kilo meat, also cut into regular pieces
2 pieces Chorizos de Bilbao, sliced
6 potatoes, quartered
1/2 cup shortening
2 segments garlic, macerated
1 onion sliced
1 cup tomatoes
Salt, pepper and paprika to taste
Slices of sweet red pepper
1 cup sweet peas
1/4 cup olives
Slices of hard-boiled eggs
3 cups rice, boiled in 3 cups water and 2 cups coconut milk and
1 teaspoon salt

Method:

Season with salt and pepper the meat of chicken and pork and fry until slightly brown. In a deep pan with cover. fry in the order given the garlic, the garlic, onions and tomatoes. Add the potatoes, then the chicken, the pork and the chorizos. Mix well, cover the pan and cook until the meat and potatoes are tender. Add water if necessary. Add the sweet pepper, sweet peas and olives. When the meat and vegetables are done,remove some of the stock from the fan and set aside. Add to the meat mixture the cook rice, and mix thoroughly with a wooden spoon until well blended. Add remaining stock and seasoning to taste. Cook on low heat until mixture becomes quite dry. Garnish top with sliced hard-cooked eggs, stuffed olives, and red pepper slices.

Bibingka Especial

2008-05-16T16:51:00.001-07:00

Bibingka Espesyal (Special) Recipe

Ingredients:

1 cup thick galapong
1/2 cup white sugar
2 teaspoons baking powder
2 tablespoons melted butter
4 tbsps. sugar for topping
3 eggs, well beaten
1 cup coconut milk
3 tbsps. grated cheese

Method:

To make Galapong:
Soak rice in equal amount of water overnight. Grind and let stand until the next day.

1. Add sugar to the galapong.
2. Add baking powder, melted butter and the well beaten eggs and coconut milk.
3. Mix well.
4. Pour a thin layer of this batter into hot (if available, native clay) baking pan or molds lined with banana leaf which has been passed over an open flame.
5. Cover each baking dish with a galvanized iron sheet with live embers on it.
6. When almost cooked sprinkle grated cheese and sugar on top of each and cover again.
7. Continue baking until brown; brush top with melted butter and serve hot with grated coconut.

Kilawin na Baboy (Pork)

2008-05-16T16:50:00.000-07:00

Kilawing Baboy (Pork) Recipe

Ingredients:

1 1/2 cups pig's liver, sliced
2 cups pork, sliced and boiled until tender
1 1/2 tsps. black pepper
4 tbsps. lard
6 segments garlic, pounded
1 regular sized onion, sliced
1/2 cup native vinegar
1/2 cup water in which pork was cooked
Salt to taste

Method:

- Soak liver in vinegar, salt and, pepper for 5 minutes.
- Saute the garlic in lard until light brown.
- Add the onion, continue sauteing until the onion is done.
- Add the sliced liver, stirring the mixture for about 3 minutes and pressing the pieces of liver with the back of a wooden spoon to express the juice while frying.
- Add the pork and cook about 2 minutes, stirring in the same manner while cooking.
- Season with pepper and salt to taste.
- Add vinegar diluted with the water.
- Let simmer for at least 3 minutes.

Igado

2008-05-16T16:49:00.000-07:00

Igado Recipe

Liza, being Ilocana, introduced me to the Ilocano/Ilokano recipe igado. I tasted this food at a local karenderia, and I immediately liked the taste. It is similar to adobo, but with a little more spice and zest to it.

Ingredients:
½ kg pork, finely sliced
¼ kg liver, finely sliced
¼ kg heart and kidney, finely sliced, if available
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 small can garbanzos (chick peas) or green peas
2 or 3 pieces green chili (siling haba)
½ cup vinegar
¼ cup soy sauce
2 tbsp. peppercorns
salt

Preparation:
- Marinate pork and liver in ¼ cup vinegar for 2 to 3 hours

Method:
- Saute garlic, onions, and bell pepper.
- Add pork, liver, heart, and kidney.
- Add chick peas or green peas.
- Stir fry until pork is light brown and until organ meats are half-cooked.
- Add vinegar, soy sauce, and pepper.
- Add salt to taste.
- Simmer until meat is fully cooked.
- Add green chili as garnish if desired.
- Serve with steamed rice.

Bopiz

2007-08-12T21:43:00.000-07:00

Bopiz Recipe

¼ kilo liver
½ kilo pig’s lungs
1 pig’s heart
4 tablespoons lard
2 cloves garlic
1 medium-sized onion
1 cup chopped tomatoes
½ cup water
Salt and pepper

Boil the lungs until tender. Remove the tendons and chop with the heart and liver. Sauté the garlic, onions and tomatoes. Add the chopped lungs, heart and liver. Add water and cook until meat is tender. Season with salt and pepper.

Ubod ng Niyog

2007-08-12T21:19:00.001-07:00

Ubod ng Niyog Recipe

Raw Materials:

ubod ng niyog
salt
ascorbic acid
Utensils:

casserole
knife
weighing scale
chopping board
cylinder
stove
preserving jars

Procedure:

Choose coconut ubod free from fibrous material. Select only tender but crisp part of the trunk.
Trim and wash vegetable thoroughly. Cut into slices of 2 inches long and 1-inch thick.
Immerse immediately in tap water.
Pack the slices into preserving jars/cans.
Fill with hot 1.5% brine containing 0.1% ascorbic acid up to ¼-inch.
Exhaust to 180°F (82°C). Full seal.
Process.
Cool, dry and label.

Coconut Jam - Style 3

2007-08-12T21:18:00.003-07:00

Coco Jam Recipe - Style 3 Low-Fat

Ingredients:

20 kg coconut skim milk
3 ¾ kg brown sugar
1 ¼ kg glucose
citric acid (.025% by wt. of formulation)
Utensils:

expeller or press
centrifuge (separator)
blender or colloid mill
stainless steel cooking vessel
stainless steel spoon or ladle
refractometer
Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

Prepare the skim milk as described in Coco Honey (steps 1 & 2).
Add the sugar and stir well.
Pour in the glucose.
Mix well and boil mixture for 20 minutes.
Blend or pass the mixture through a colloid mill or homogenizer at 1000 to 1500 psi.
Strain thru a nylon mesh.
Boil again.
When almost done, add the citric acid previously dissolved in a small amount of skim milk.
Continue boiling to an end point of 75 to 76% total soluble solid content. Use the refractometer to determine the end point. An alternative method is the cold water test in which a drop of the mixture forms a soft ball in cold water.
Pour hot mixture in sterilized container. Cool and label.

Coconut Jam - Style 2

2007-08-12T21:18:00.001-07:00

Coco Jam or Matamis na Bao Recipe - Style 2 High-Fat

Ingredients:

Pure coconut milk and "panucha" or brown sugar

Packaging Material: Sterilized glass jars with new PVC caps

Utensils:

expeller or press
stainless steel cooking vessel
stainless steel spoon or ladle
stove

Procedure:

Dissolve 'panucha' or brown sugar into the milk and boil.
Strain the mixture and boil again until thick.
Pour into sterilized containers and seal completely.

Coconut Jam - Style 1

2007-08-12T21:17:00.001-07:00

Coco Jam Recipe - Style 1 (High-fat)

Ingredients:

grated coconut
brown sugar
glucose (corn syrup)
Utensils:

expeller or press
stainless steel cooking vessel
stainless steel spoon or ladle
stove
Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

Extract coconut milk as described under Coconut Syrup (steps 1-4).
Boil extracts slowly until soft curds and oily streaks appear on top of the boiling milk.
Add brown sugar (2 parts: 5 parts boiled milk) and boil for another 20 minutes.
Pour in glucose (½ the amount of sugar used) and continue boiling until done over low fire, stirring frequently to prevent burning. End point is reached when a drop of the cooked materials in cold water forms a soft ball.
Cool and pour in sterilized containers and seal completely. Cool and label.

Bukayo

2007-08-12T21:16:00.002-07:00

Bukayo Recipe

Ingredients:

1 kg grated coconut
1 kg pulot-ipot (molasses)
½ kg corn syrup
½ g potassium metabisulfite
Utensils:

kitchen scale
carajay
wooden spoon or ladle
cheesecloth
wooden mold
stainless steel knife
Packaging Material: Cellophane and PE bags (0.003 in. thickness) or tin containers

Procedure:

Dissolve corn syrup in a small amount of water in a carajay over low flame.
Add pulot-ipot previously strained thru cheesecloth to remove impurities and other extraneous materials.
Add potassium metabisulfite previously dissolved in a small amount of water.
Boil mixture to 115°C (239°F) with occasional stirring.
Add grated coconut and cook to desired end point, i.e., when the mixture no longer sticks to the sides of the carajay when scooped out.
Spread on a wooden mold.
Cool and cut into desired pieces.
Wrap individually in cellophane and place in polyethylene bags.
Store in tin containers.

Coconut Burger

2007-08-12T21:16:00.001-07:00

Coconut Burger Recipe

Ingredients:

2 cups coconut 'sapal'
¼ cup flour
1 tsp salt
5 tsp toyo
1 egg
2 tsp cornstarch
¼ tsp vetsin (optional)
¼ tsp black pepper
¼ cup chopped onions
Utensils:

steamer
measuring cups and spoons
frying pan
strainer
Packaging Material: PP/PE plastic bags

Procedure:

Steam the coconut sapal for 10-15 minutes.
Mix all ingredients and form patties.
Fry in hot oil.

Coconut Brittle

2007-08-12T21:15:00.002-07:00

Coconut Brittle Recipe

Ingredients:

2 cups toasted coconut
1 cup sugar
½ tsp salt
Packaging Material: Wide mouth jars rolling pin and PP/PE bags

Utensils:

measuring cups and spoons
saucepan
wooden spoon
oven
kneading board

Procedure:

Caramelize sugar and salt in a saucepan. Stir once in a while to prevent burning.
When melted and syrup-like, add toasted coconut and mix well until mixture does not stick to the sides of the pan.
Pour on well-greased board and roll with a well-greased rolling pin until very thin.
Cut to desired pieces and store in clean wide mouth jars.

Coconut Whey Syrup

2007-08-12T21:14:00.002-07:00

Coconut Whey Syrup Recipe

Ingredients:

coco whey
refined sugar
hydrochloric acid
Utensils:

expeller or press
centrifuge (separator)
pH meter
stainless steel cooking vessel
stainless steel spoon
refractometer
double boiler
stove
Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

A. Preparation of Whey

Prepare coconut skim milk as described in Coconut Honey (steps 1 & 2).
Adjust pH of skim milk to 4 with either 6N HCl or 25% citric acid solution. Separate the coagulated proteins by centrifugation or by filtration.
Collect the coconut whey.
B. Cooking

Dissolve sugar in the whey (1 part sugar: 1 part whey).
Cook in a double boiler or steam jacketed kettle until the total soluble solids content reaches 75%.
Pour hot in sterilized containers and seal completely.
Cool and label.

Coconut Syrup

2007-08-12T21:14:00.001-07:00

Coconut Syrup Recipe

Ingredients:

grated coconut
refined sugar
di-sodium phosphate
Utensils:

expeller or press
stainless steel cooking vessel
stainless steel spoon or ladle
refractometer
blender or colloid mill
can sealer
Packaging Material: 2T cans or sterilized glass jars with new PVC caps

Procedure:

Mix grated coconut with water in the proportion of 1 part grated coconut to ½ part water.
Extract milk using an expeller or press.
Mix 'sapal' with water (1 part 'sapal': ½ part water).
Collect coconut milk extracts.
Heat milk at 80-90°C (176-194°F) for 15 minutes and blend in a blender or colloid mill to break coagulated proteins.
Add di-sodium phosphate in a concentration of 0.25% by volume of the milk.
Add sugar at a ratio of 1 part milk to 1 part sugar.
Mix well and cook to a total soluble solids content of 70% (use a refractometer to determine end point). Pour hot in clean containers.
Seal completely.
Cool and label.

Masapan de Coco

2007-08-12T21:13:00.000-07:00

Masapan de Coco Recipe

Ingredients:

1 cup grated coconut
1 tbsp flour
½ cup evaporated milk
2 egg yolks
1 tsp vanilla
¼ cup crushed pineapple
6 tbsp chopped toasted peanuts
Packaging Material: ¾ cup sugar paper boxes

Utensils:

measuring cups and spoons
wooden ladle
saucepan
stove
oven

Procedure:

Mix the coconut, sugar, pineapple and cook until almost done.
Add milk. Cook over low heat with constant stirring.
Add the slightly beaten egg yolks.
Continue stirring until thick enough to mold.
Pour into paper boxes for molding.
When boxes are filled, brush top with beaten eggs and bake until golden brown on top.
Serve hot or cold.

Coconut Honey

2007-08-12T21:12:00.002-07:00

Coconut Honey Recipe

Ingredients:

coconut skim milk
glucose
sugar
stabilizer (sodium alginate)
Utensils:

expeller or press
centrifuge (separator)
blender or colloid mill
stainless steel cooking vessel
refractometer
can sealer
Packaging Material: 2T cans or sterilized glass jars with new PVC caps

Procedure:

Extract coconut milk as described under coconut syrup (steps 1-4).
Store milk preferably in the cold to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
To one (1) part of the skim milk, add ½ part sugar and ½ part corn syrup.
Blend with sodium alginate (stabilizer) in a concentration of 0.5% of the mixture.
Heat the mixture over steam for 15 minutes, pass thru a colloid mill and cook with constant stirring on a steam jacketed kettle to a temperature of 104°C (220°F). At this temperature, total soluble solids reading is about 76-77%.
Pour hot product into sterilized container and seal completely. Cool and label.

Coconut Macaroons

2007-08-12T21:12:00.001-07:00

Coconut Macaroons Recipe

Ingredients:

3 eggs
¾ cup condensed milk
1 tsp vanilla
4 cups desiccated coconut
2/3 cup sugar
1 tbsp butter or margarine
Utensils:

mixing bowl
eggbeater
wooden ladle
measuring cups and spoons
oven
Packaging Material: Paper cups and styrofor with plastic cover

Procedure:

Beat eggs till light and fluffy.
Add butter or margarine and sugar, then beat thoroughly.
Add vanilla, condensed milk and desiccated coconut.
Grease paper cups and fill with the mixture.
Bake in a moderate oven 177°C (350°F) for 15 minutes or until slightly brown.

Coconut Chips

2007-08-12T21:11:00.002-07:00

Coconut Chips Recipe

Ingredients:

coconuts and refined sugar

Utensils:

sharp knife
mechanical slicer
carajay/sauce pan
stainless steel spoon
Packaging Material: Paper/Polyethylene or Paper/Foil/Polyethylene bags

Procedure:

Pierce eyes of the coconut and allow water to drain.
Preheat oven at 177oC (350°F) and put dewatered coconut until it cracks.
Remove the coconut meat from the shell and parings.
Slice the coconut meat with a peeler.
Mix thoroughly 2 parts slices with 1 part sugar.
Stand for 30 minutes and drain.
Dry in drier at 70oC (158°F) for 2 hours.
Toast in oven till golden brown.

Coconut Candy

2007-08-12T21:11:00.001-07:00

Coconut Candy Recipe

Ingredients:

1 cup grated coconut
½ cup whole milk
1 cup sugar
1 cup molasses

Utensils:
stainless steel knife
mechanical slicer
saucepan
stainless steel spoon
stove
pans
stainless steel basin
Packaging Material: Cellophane and PE bags (0.003 in. thickness)

Procedure:

Moisten coconut with part of the milk.
Put the rest of the milk and molasses in a pan and allow the mixture to boil.
When nearly done, add sugar.
Cook until a little of the mixture hardens when dropped into cold water.
Pour into butter-greased pans. Allow to cool slightly.
Cut into small pieces and wrap in cellophane individually.

Chicken with Sotanghon

2007-08-12T21:10:00.002-07:00

Chicken with Sotanghon Recipe

1 chicken

1 onion, sliced

2 cloves garlic, crushed

2 tbsp. Lard

1 small bunch green onion, minced

Salt and pepper to taste

1 tbsp. Patis

½ cup diced dried mushroom

¼ kilo sotanghon

Achuete coloring

Boil the chicken until tender. Set broth aside. Remove all the bones from the boiled chicken and cut meat into pieces. Saute garlic and onion until brown. Add finely cut chicken and patis. Simmer for a while. Add achuete coloring, chicken broth and let boil. Add sotanghon which has been soaked and water and cut into desired lengths Add the mushroom which have been soaked in water. Simmer about 5 minutes. Add pepper and salt to taste and the green onions.

Chicken Tinola

2007-08-12T21:10:00.001-07:00

Chicken Tinola Recipe

1 chicken cut into serving pieces

2 cups green papaya, cut into serving pieces

1 inch cube ginger, pounded

½ tbsp. Fat

2 cloves garlic, crushed

sili leaves

1 onion, sliced

patis

Fry the garlic, ginger, onion, then add the chicken. Mix well and when partly done and add enough water to cook the chicken until tender. Add the papaya and cook until it is soft but not mushy. Season with patis. Add still leaves before removing from fire.

Chicken Sinigang

2007-08-12T21:09:00.000-07:00

Chicken Sinigang Recipe

1(about 1-1/2 lb.)chicken fryer

1 cup 2-inch pieces sitao

1 cup quartered small radishes

¼ cup onions

3 cups camote tops

2 cups tamarind tops (young leaves)and flowers

1tbsp. Coarse salt

Patis to taste

Clean chicken,cut to serving pieces, sprinkle with salt and set aside. Wrap tamarind leaves and flowers and young banana leaf or piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender .Remove tamarind from mixture mash and express juice and add to chicken. Discard leaves and flowers. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Correct seasoning by adding patis to taste. Serve hot.

Chicken Curry (Style 2)

2007-08-12T21:08:00.002-07:00

Chicken Curry Recipe (Style 2)

1 chicken, cut into serving pieces

1 cup coconut milk with yellow gender (dilao)

½ cup vinegar

2 tbsp. Lard

½ cup green pepper, cut lengthwise

1 tbsp. Pounded garlic

1 tbsp. Salt

Put chicken in saucepan, add vinegar, salt and one half of the garlic. Simmer until tender, adding water and necessary. When saute garlic until golden brown, add onions and pepper, then the season with salt, if necessary, cover and cook until sauce is reduced to one half. Serve garnished with green pepper. To prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled, yellow ginger.Add to the rest of one grated coconut and extract the milk.

Chicken Curry (Style 1)

2007-08-12T21:08:00.001-07:00

Chicken Curry Recipe (Style 1)

1 spring chicken

½ teaspoon curry powder

½ cup pure coconut milk

2 tablespoon fat

2-1/2 cups diluted coconut milk

1 onion

Salt to taste

Disjoint the chicken .Season with salt. Chop the onion fine. Fry the chicken and set aside .Saute the onion, add add the chicken and the thin coconut milk and curry powder and cook until the sauce is thick, using a little flour for thickening if necessary. When almost dry, add pure coconut milk. Add pepper and salt to taste.

Chicken and Pork (Pipi-an)

2007-08-12T21:07:00.000-07:00

Chicken And Pork Recipe

(PIPI-AN)

1 chicken

½ kilo pork

1/8 kilo ham

salt and pepper

Cut the meat to desired pieces and cook till tender, Season and add sauce.

Sauce For Pipi-An

½ cup rice

½ cup peanut butter

1 clove garlic

2 onions

4 tablespoon lard

chicharon

achuete

salt or patis

chicken broth

Toast rice, grind and mix with chicken-meat broth and achuete(for coloring). Pound garlic and chop onins till fine. Heat lard, add garlic,then onions and chicharon. Fry till brown. Season with salt or patis to taste. Mix ground rice mixture and peanut butter and add. Cook to boiling point.

Cauliflower

2007-08-12T21:06:00.002-07:00

Cauliflower Recipe

2 cups cauliflower (separated into flowerettes)
Salt and toyo (soy sauce) to taste
¼ cup sliced onion
1 cup, shelled shrimps
1 cup pork,sliced thinly
2 tbsp. cooking oil
1 cup meat stock

Saute onion in oil, add sliced pork then the shrimps. Add salt. When cooked, set aside the pork and the shrimps. Blend flour in remaining oil. Add the meat stock and stir in the milk. When thick, add the cauliflower. Season with soy sauce. Add the cooked pork and shrimps, mix thoroughly. Simmer for 2 minutes and remove from heat at once.

Cardillo

2007-08-12T21:06:00.001-07:00

Cardillo Recipe

1 pound fish
2 tablespoon lard
½ cup water
salt to taste
1 clove garlic, crushed
¼ cup sliced onion
½ cup sliced tomatoes
2 eggs

Clean the fish, cut serving pieces, salt to taste and fry in lard until golden brown. Remove from pan and fry the garlic in the remaining lard. When golden brown add the onion and tomatoes and salt to taste. When tomato is cooked add the water and simmer from 3-5 minutes. Drop the fried fish into the mixture, remove from heat and add the well beaten eggs. Serve hot.

Camaron Rebosado

2007-08-12T21:05:00.002-07:00

Camaron Rebosado Recipe

15 fresh shrimps
4 eggs
3 tbsps. Flour
4 calamansi
salt

Select nice fresh shrimps about 4 inches long in size. Remove the shell of the body but leave the head and tail. Remove black intestine by cutting partly the back. Salt to taste and soak in calamansi juice then roll in flour. Drop each shrimps in beaten eggs and fry in deep hot fat.

Calamares Rellenados

2007-08-12T21:05:00.001-07:00

Calamares Rellenados Recipe

Removes head, tentacles and ink bags of several medium sized squid or calamares. Clean and season the cavity with a little salt.

Stuff the cavities with the following.

½ cup boiled shrimps chopped fine

½ cup chicken and pork meat,chopped fine

1 small onion,minced

½ cup soft crumbs soaked in milk

1 or 2 eggs

salt and pepper to taste

Mix ingredients in the order given and stuff squids' cavities well up to neck. Replace heads and sew in place. Place squids in a shallow pan, cover with a mixture of 2 cups water, 2 tablespoons vinegar, 1 tablespoon toyo sauce, 4 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes. Salt to taste. Simmer gently until calamares are cooked and liquid reduced to almost half. Remove stuffed squids and serve with sauce strained over them.

Cabbage Guisado

2007-08-12T21:04:00.000-07:00

Cabbage Guisado Recipe

1 small cabbage, sliced fine

3 cloves garlic,chopped

½ cup sliced onion

½ cup sliced tomatoes

½ cup pork,sliced

½ cups shelled shrimps

1 cup shrimp juice

2 tbsps. Shortening

salt to taste

Wash cabbage well and drain.Saute in shortening the garlic, onion,pork,and tomatoes.Add shrimps then shrimp juice. Stir until it boils.Add the sliced cabbage and season to taste, Cook until cabbageis crisp tender.

Cabbage and Celery

2007-08-12T21:03:00.000-07:00

Cabbage and Celery Recipe

1 small bunch celery (cut into pieces about ½ cup)

½ small cabbage (slice thin about 4 cups)

½ cup shelled shrimps

1 cup ground pork

½ cup sliced onion

1cup shrimp juice

2 tbsps. Shortening

salt to taste

Saute the garlic, onions,tomatoes,pork,and shrimps in shortening, Add salt to taste,Add the shrimps juice, and stirring constantly, bring to a boil. Cover and cook for a few minutes then add the celery and the cabbage,Cook till vegetable are crisp tender.

Burong Mostaza with Egg

2007-08-12T21:02:00.000-07:00

Burong Mostaza with Egg Recipe

Ingredients
- 1/2 cup sliced Burong Mostaza
- 3 eggs
- 1/4 cup sliced tomatoes
- 1/4 cup sliced onion
- 2 tablespoons cooking oil
- 3 cloves garlic, crushed
- Salt and pepper

Method
- Saute in oil the garlic until light brown.
- Add onion and when it has turned transparent.
- Add tomatoes and cook about 2 minutes.
- Add burong mostaza and beaten eggs and salt and pepper to taste.
- As soon as eggs are set, remove from heat and serve.

Burong Isda

2007-08-12T21:01:00.000-07:00

Burong Isda Recipe
(Fermented Rice with Fish)

Ingredients
- 1 mudfish (medium-sized)
- 1 tbsp. angkak
- 1 cup rice
- 2 cups water
- Salt

Method
- Clean the fish and slice into pieces.
- Salt all the slices and allow to stand six hours or overnight.
- Add the water to the rice and cook.
- Remove the rice from the pot or pan and allow to cool.
- Pound the angkak fine and mix with rice.
- Mix the fish and rice and place in a clean glass jar with a cover.
- Let stand for 3 to 5 days or until mixture smells sour.
To Cook:
- Saute chopped garlic, onion, and tomatoes in two tablespoons lard.
- Add buro and vinegar to taste and saute well.
- If the mixture is rather thick, add a little water.
- Serve hot or cold.

Bulanglang na Bangus

2007-08-12T21:00:00.002-07:00

Bulanglang na Bangus Recipe

Ingredients
- 1 bangus (about 1 lb.) broiled whole
- 3 small eggplants, halved
- 1 small ampalaya, quartered
- 1/2 cup 2-inch slices sitao
- 1/2 cup malungay (horse radish leaves) or sitao tops (green bean tops)
- 1/2 cup sliced onion
- 1/2 cup sliced tomatoes
- 1 cup rice washing
- Bagoong to taste

Method
- Place eggplants, ampalaya, sitao, onion, tomatoes with rice washing and bagoong in clay pot or saucepan.
- Bring to a boil.
- Add fish and malungay or sitao tops.
- Cover and simmer just until vegetables are crisp-tender.

Bulanglang (Fish) Style 3

2007-08-12T21:00:00.001-07:00

Bulanglang Fish Recipe Style 3

- 1 kilo bangus or milk fish
- 10 ripe guavas, peeled, quartered
- 2 hot peppers
- 1 bunch pepper (labuyo) leaves
- Rice washing
- Patis to taste

Method
- Boil guavas in rice washing until tender.
- Remove seeds and mash with the back of a spoon.
- Return to boiling liquid and add fish.
- Cover and simmer until fish is cooked.
- Add hot peppers and leaves 3 minutes before removing from fire.
- Season to taste with patis.
- Serve with Bagoong Guisado.

Bulanglang Style 2

2007-08-12T20:58:00.002-07:00

Bulanglang Recipe Style 2

Ingredients
- 1 kilo pork with bones, cut into serving pieces
- 10 ripe guavas, peeled, quartered
- 2 hot peppers
- 1 bunch pepper (labuyo) leaves
- Rice washing
- Patis to taste

Method
- Boil guavas in rice washing until tender.
- Remove seeds and mash with the back of a spoon.
- Return to boiling liquid and add meat.
- Cover and simmer until meat is tender.
- Add hot peppers and leaves 3 minutes before removing from fire.
- Season to taste with patis.
- Serve with Bagoong Guisado.

Bulanglang Style 1

2007-08-12T20:58:00.001-07:00

Bulanglang Recipe Style 1

Ingredients
- 1 cup malungay leaves
- 1 cup squash, cubed
- 1 cup upo, sliced
- 1-1/2 tbsps. bagoong alamang (shrimp paste)
- 1 cup tokua (tofu), cubed, fried
- 1/2 onion
- 1 cup rice washing
- Tomatoes

Method
- Mix tomatoes, onion, bagoong, squash in deep sauce pan or pot.
- Add rice washing and boil.
- After 5 minutes cooking, add tokua and upo.
- When upo is almost tender, add malungay and cook 2 minutes longer or until malungay leaves are wilted.
- Remove from fire.

Bacalao a la Viscaina

2007-08-12T20:57:00.002-07:00

Bacalao a la Viscaina Recipe

Ingredients
- 1 pound salt cod, barracuda, or talakitok
- 1 No. 2 can or 2 cups stewed tomatoes
- 2 large onions, chopped fine
- 1 sweet red pepper, chopped fine
- Canned peas, drained
- 2 tbsps. flour
- 4 tbsps. salad oil
- 2 cloves minced garlic
- 4 tbsps. minced parsley
- 1 bay leaf (laurel)
- 1/3 teaspoon powdered thyme
- Patis and pepper to taste
- Mashed potato

Method
- Soak the fish overnight. Change the water once during that period.
- Place in a pan with water to cover. Simmer for 1 hour.
- Take the fish from the liquid and remove the bones from the meat.
- Place the fish on a hot platter and surround it with mashed potato and peas.
- Heat one half of the oil and saute one onion, one clove of garlic and the bay leaf until the onion is golden yellow.
- Add the tomatoes, parsley, thyme, patis, and pepper. Simmer for one hour.
- Strain through a coarse mesh sieve.
- Mix another tablespoon of oil with the flour until the mixture is smooth.
- Heat over a low flame, stirring constantly until brown.
- Pour it into the previously prepared sauce.
- Saute the last onion and clove of garlic in the remaining tablespoon of oil for 5 to 10 minutes.
- Add this with the red pepper to the rest of the sauce.
- Heat the whole sauce and pour it over the codfish.

Asado de Carajay

2007-08-12T20:57:00.001-07:00

Asado de Carajay Recipe

Ingredients
- 1 small chicken cut into serving pieces
- 1/4 cup tomatoes (sliced)
- 1 cup water
- 12 grains black pepper
- Salt to taste
- 1/2 bay leaf
- 6 cloves garlic
- 1/4 cup vinegar
- 1 tbsp. paprika
- 2 onions, quartered

Method
- Cook the chicken with the pepper, salt, garlic, bay leaf, and vinegar.
- When the mixture is dry, add paprika and continue cooking until meat is brown.
- Add the water and cook chicken until tender.
- Add tomatoes and onions.
- Continue simmering a few minutes, or until almost dry.

Arroz Caldo with Goto

2007-08-12T20:56:00.001-07:00

Arroz Caldo with Goto Recipe

Ingredients
- 1 cup rice
- 1 small onion
- 2 cups boiled goto
- 2 tablespoons patis
- 2 segments garlic
- 2 stalks onion leaves
- 1 pinch pepper

Method
- Clean the goto and simmer in water to cover until tender.
- Cut into serving pieces.
- Saute garlic, onion, and rice.
- Add the liquid in which the goto was cooked (at least 6 cups).
- When rice is almost cooked, add goto and patis and continue cooking until done.
- Fry more garlic until golden brown and sprinkle on each serving together with finely shredded onion leaves and pepper.

Arroz Caldo with Chicken

2007-08-12T20:55:00.002-07:00

Arroz Caldo with Chicken Recipe

Ingredients
- 1 cup rice
- 1 small chicken
- 1 inch cube ginger
- 2 segments garlic, chopped fine
- 1 small onion, chopped
- 2 tbsps. lard
- 2 tbsps. patis
- 6 cups water
- 2 stalks green onion

Method
- Dress and cut the chicken into convenient pieces, wash and clean well.
- Pare and slice the ginger thin.
- Saute the garlic, ginger, and onion.
- Add the chicken and season with 2 tablespoonfuls patis.
- Cover, allow to simmer a few minutes.
- Add the rice and water, stirring all ingredients together to avoid sticking to the sides of the pan.
- Cook over low heat for 20 minutes or until chicken and rice are cooked.
- Ad the chopped green onions before serving.

Adobo (Chicken)

2007-08-12T20:55:00.001-07:00

Adobo Chicken Recipe

Ingredients
- 1 chicken, regular size
- 1/2 cup vinegar
- 1 clove garlic
- salt to taste
- black pepper
- 1/2 bay leaf
- lard
- 2 cups water

Method
- Clean the chicken, cut into pieces.
- Add the salt, minced garlic and pepper to the chicken.
- Put in a kettle and add the bay leaf, vinegar and water.
- Cover and let simmer until the chicken is tender and the liquid has practically evaporated.
- Add fat and fry meat until brown.
- Serve hot or cold.
- If you prefer this with coconut milk, add thick coconut milk and simmer for a few more minutes.

Adobo

2007-08-12T20:54:00.001-07:00

Adobo Recipe

Ingredients
- 1 kilo pork, cut into pieces, about 2 inches long and 1-1/2 inches thick
- 1 head garlic, pounded
- 4 teaspoons salt or toyo to taste
- 1 teaspoon black pepper, ground
- 1 tablespoon lard
- 2 cups water
- 1/2 cup vinegar (native)

Method
- Place the pork in a saucepan.
- Add vinegar, garlic, pepper, salt or soy sauce, and water.
- Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.
- Drain, separate the pieces of garlic from the pork and fry in lard until brown.
- Add the pieces of pork and fry until brown.
- Add the broth and let simmer about 5 minutes. Serve hot.

Arroz a la Luzonia

2007-08-12T20:53:00.000-07:00

Arroz a la Luzonia Recipe

Ingredients
- 4 ripe saba bananas, sliced and fried until brown
- 1/4 cup boiled, shredded chicken
- 1/2 cup pork, cut in fine cubes
- 2 raw eggs
- 1 hard-boiled egg, sliced into half moons
- 2 cups boiled "malagkit" rice
- 6 slices red, sweet pepper
- 8 shrimps cut in halves
- 2 tablespoons lard
- 1 teaspoon salt
- 2 sections garlic, pounded
- 1 small onion cut in small cubes
- Powdered pepper, as desired
- A dash of paprika

Method
- Saute garlic, onion, pork, chicken, and shrimps. Season with salt and pepper.
- Add malagkit and mix well.
- Add paprika for color.
- Remove from fire and cool.
- Add raw eggs, slightly beaten, and mix well.
- Grease a mold and line bottom with sliced hard-boiled egg and slices of red pepper.
- Fill with sauted mixture; cover with a piece of wax paper and steam 30 minutes.
- Unmold and garnish with fried bananas.

Arroz a la Filipina

2007-08-12T20:52:00.002-07:00

Arroz a la Filipino Recipe

Ingredients
- 1/2 cup boiled "malagkit"
- 1/2 cup boiled rice
- 1 small chicken
- 3 cloves garlic
- small onion
- 3 ripe tomatoes
- 1 cup water
- 3 tbsps. lard
- 3 medium-sized green peppers
- 1 small package raisins
- 1 hard-cooked egg
- Achuete
- Salt and pepper

Method
- Dress the chicken and cut into small pieces.
- Slice the tomatoes and the onion.
- Soak the achuete in a little amount of water and set aside.
- Saute the garlic, onion, tomatoes, and chicken.
- Add salt and pepper to taste.
- Cover. When chicken is brown add water and cook until tender. Then add the sliced pepper and cook for a few minutes.
- Add the achuete water for coloring, then boiled rice, malagkit and raisins.
- Stir the mixture from time to time to prevent burning.
- Continue cooking on low heat.
- Garnish with hard-cooked eggs.

Arroz a la Cubana

2007-08-12T20:52:00.001-07:00

Arroz a la Cubana Recipe

Ingredients
- 1/2 cup ground pork
- 1/2 cup ground beef
- 1/4 cup raisins
- 2 cloves garlic, crushed
- 1/4 cup sliced onion
- 1/4 cup sliced tomatoes
- 4 saba bananas
- Cooking oil
- Salt and pepper to taste
- Cooked rice
- Fried eggs

Method
- Peel saba bananas and slice lengthwise. Fry in cooking oil.
- Saute garlic in 1 tablespoon oil until light brown.
- Add onion and cook until onion slices are transparent.
- Add tomatoes and when cooked, add the ground meats.
- Cook covered for about 10 minutes or until pork is cooked.
- Add raisins and cook another 5 minutes, stirring constantly.
- Season to taste
- Arrange freshly cooked rice on platter and over it, place meat and raisin mixture. Arrange fried bananas around rice. Just before serving, fry eggs and arrange on top.

Ampalaya with Coconut Milk

2007-08-12T20:51:00.000-07:00

Ampalaya with Gata (Coconut Milk) Recipe

Ingredients
- 2 coconuts
- 2 cups water
- 1/2 to 1 cup bagoong alamang (shrimp paste)
- 3 medium-sized ampalaya
- 2 cloves garlic, whole unpeeled

Method
- Wash ampalaya well and slice into 3/4-inch squares after removing seeds. Do not wash after slicing.
- Extract milk from coconut, using the 2 cups water.
- Cook coconut milk with garlic cloves. As soon as it begins to coagulate, add bagoong. When oil begins to form, add the ampalaya and continue cooking without stirring, until ampalaya is just crisp-tender.

Ampalaya - Style 2

2007-08-12T20:50:00.000-07:00

Ampalaya Recipe - Style 2

Ingredients
- 1 kilo large ampalaya
- 1 cup shelled shrimps
- 1/4 kilo sliced pork
- 1-1/2 cup shrimp juice
- 10 large ripe tomatoes
- 1/4 cup lard
- 1 onion
- 3 cloves garlic
- 3/4 cup vinegar
- Salt and pepper

Method
- Divide ampalaya, remove seeds, and slice thin crosswise.
- Saute garlic and onion in hot lard, then add pork and tomatoes.
- Continue cooking until lard begins to sizzle.
- Add shrimps and when almost cooked add shrimp juice, stirring to avoid curdling.
- When mixture starts to boil, add vinegar; cook for 3 more minutes then add ampalaya.
- Continue cooking until ampalaya is crisp-tender.
- Add salt and pepper to taste.

Ampalaya - Style 1

2007-08-12T20:49:00.000-07:00

Ampalaya Recipe - Style 1

Ingredients
- 1/2 kilo ampalaya
- 1/4 kilo shrimps, peeled
- 1/4 kilo pork
- 1 onion
- 2 pieces garlic
- 4 ripe tomatoes (1 cup)
- 2 eggs
- 3 tablespoons lard
- 1 cup shrimp liquor
- Salt and pepper to taste

Method
- Divide the ampalaya and remove the seeds. Slice them thin, crosswise.
- Peel the shrimps.
- Cut the pork into small pieces.
- Roast tomatoes, peel them and remove seeds then chop.
- Beat the eggs.
- Saute the garlic, onion, and tomatoes in frying pan.
- Add the pork and the shrimps then the shrimp liquor.
- Simmer until meat is tender.
- Add the sliced ampalaya and continue simmering until ampalaya is crisp-tender.
- Season to taste.
- Add the beaten eggs.

Adobong Pusit (Squid)

2007-08-12T20:48:00.000-07:00

Adobo Pusit (Squid) Recipe

Ingredients
- 1/2 kilo squids (medium-size)
- 5 cloves garlic, pounded
- 1 small onion, sliced
- 1/2 cup vinegar (native)
- 2 cups water
- 2 tablespoons cooking oil
- Salt or soy sauce to taste
- Pepper to taste
- 2 large tomatoes, sliced

Method
- Wash and clean the squids very well.
- Put the squids in a saucepan (not aluminum) with the vinegar, garlic, pepper, salt, or soy sauce and water.
- Cover and cook slowly until squids are tender.
- Drain, separate the garlic and fry until brown.
- Add the sliced onion, then the tomatoes.
- Add squids and continue to cook a few minutes.
- Add the broth in which the squids have been cooked and bring to a boil.

2006-08-15T19:55:00.000-07:00

Please visit the newer and updated recipe index list here.

Lumpia (Many Styles) Plus Sauce & Wrapper

2005-12-16T14:10:00.000-08:00

This Post Contains Lumpia (Fried) [2 styles], Lumpia Sauce, Lumpia Wrapper [2 styles], Lumpia Bangus, Lumpia Labong (Bamboo Shoot), Lumpia with Papaya, Lumpia with Peanuts, Lumpia with Ubod [2 styles]

Lumpia (Fried) Recipe - Style 1

Mix ½ kilo pork meat (ground), ½ kilo chopped shrimps, ¼ cup chopped apulid, ¼ cup mushrooms, ½ cup chopped onion, salt and pepper to taste, 3 egg yolks and toyo to taste. Steam until meat is cooked. Wrap in lumpia wrappers into very small rolls and fry in deep fat. Serve with sweet sour sauce.
SAUCE: Mix vinegar, water, sugar, and salt to produce a sweet-sour taste. Pour in a pan then add about one tablespoon catsup or tomato sauce. When boiling thicken the sauce with a little cornstarch dissolved in water. Add 1 small sliced hot pepper and a little chopped garlic.

Lumpia (Fried) Recipe - Style 2

½ cup chopped pork
1 cup chopped beef
½ cup chopped ham
½ cup boiled garbanzos or potatoes, cut into cubes
2 tomatoes (cut into pieces)
1 onion (minced)
½ laurel leaf
3 cloves garlic (pounded)
2 eggs (hard boiled and cut into pieces)
½ cup water
1 teaspoon pimenton
1 box raisins (small size)
Lumpia wrappers
Salt

Sauté garlic, onions, tomatoes. When light brown, add meat, laurel leaf, pimenton, and water. Add salt to taste. Cover and simmer until meat is tender. When nearly cooked, add garbanzos and raisins. Before wrapping let it cool. Add hard-boiled eggs and wrap in lumpia wrapper. Fold two ends well. Fry until golden brown. Serve with garlic, vinegar, pepper and salt.

Lumpia Sauce Recipe

Mix together
3 tablespoons cornstarch
1/3 cup brown sugar
¼ cup toyo sauce and
1-1/2 cups water. Strain if lumpy
1 head garlic
1 tbsp. Fat

Fry until brown, segments of macerated garlic. Remove the garlic. Into the heated fat pour slowly the sauce batter, stirring constantly until mixture thickens. Top with fried garlic.

Lumpia Wrapper Recipe - Style 1

2 cups flour
1 cup cold water

Mix the water and flour well. Work continuously with the hands in up and down motion until the gluten part of the flour will stick together into a mass and dough can be picked up at once. Grease very slightly a clean carajay. Drop a small ball of dough (in just a second) pressing it into a round sheet lightly and evenly over the deep part of the carajay, lift and pick very thin crust that sticks as it dries up.
CAUTION: Never make the heat of the fire too intense. Regulate it by using charcoal. Grease the carajay very slightly in the beginning, but avoid greasing it too often. When the wrapper is removed, scrape with a knife any remaining dough in the carajay, and wipe it with a clean cloth, used for the purpose. Trim neatly the edges of the wrapper.

Lumpia Wrapper Recipe - Style 2

1 cup flour
1 cup water

Mix flour and water and blend well to form a smooth batter.
Grease a clean griddle or frying pan very lightly. (Best way to do this is: use a piece of clean cloth or paper lightly moistened with oil and wipe surface of pan).
Using a paint brush, paint batter thinly over griddle or pan, working fast. Remove with pan cake turner as batter dries.

Lumpia (Bangus) Recipe

2 medium-sized bangus
1 small onion
1 small box raisins
Lard for frying
3 small tomatoes
1 tsp. Pounded garlic
25 lumpia wrappers
Salt and pepper to taste

Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion length-wise. Sauté garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.

Lumpia Labong (Bamboo Shoot) Recipe

½ kilo pork
5 bean cakes (tokua)
1 big onion
6 cups labong (boiled)
½ kilo shrimps
3 teaspoons pimenton
6 cloves garlic
Salt and pepper to taste
Lumpia wrappers
1 tbsp. Lard
Fresh lettuce

Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong. Sauté the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice.
Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.

Lumpia with Papaya Recipe

3 cups green papaya, shredded to long, narrow pieces
½ cup pork, sliced to small pieces
¼ cup shrimps, sliced
2 segments garlic, chopped fine
Lumpia wrappers
2 tbsps. onion, sliced
2 tbsps. lard
¼ cup broth or shrimp extract
Salt and toyo to taste
Achuete coloring
Lettuce

Mash papaya with salt and squeeze dry after washing off salt.
Sauté garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sautéing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce.

Lumpia with Peanuts Recipe

¼ kilo pork, sliced
½ cup shrimps (shelled)
½ head small cabbage (cut fine)
1 small onion, sliced
3 cloves garlic, chopped fine
1 cup ground peanuts
2 tbsps. toyo (soy sauce)
1 small bundle kinchay
2 medium-sized carrots (diced)
2 medium-sized yellow camote (diced)
1 cup habichuelas (sliced
3 tbsps. lard
1 cup shrimp juice from pounded shells and heads of shrimps
2 squares tokua (diced)
Lumpia wrappers
Lettuce leaves

Extract the fat from the pork. Sauté garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots, cabbage, and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.

Lumpia with Ubod Recipe - Style 1

1 coconut ubod (heart
¼ kilo shrimps
½ kilo pork
1 teaspoon sugar
½ cup shrimp juice
Salt to taste
Lard
Lumpia wrappers
Lettuce

Boil the pork until tender. Extract the shrimp juice from the shrimp shells. Cut the coconut heart (ubod) into strips. Sauté the shrimp and pork and then add the shrimp juice. Boil. Add coconut heart. Simmer over low heat until the coconut heart is tender. Add the sugar and salt and cook a minute longer. Cool. Wrap in lumpia wrappers and lettuce.

Lumpia with Ubod Recipe - Style 2

½ cup shrimps
½ cup pork
1 cup shredded cabbage
¼ cup garbanzos
1 cake tokua
2 cloves garlic
½ tbsp. Sugar
Toyo and pepper to taste
1 cup ubod (coconut heart)
1 small onion
1 Spanish sausage
¼ cup ham
½ cup potatoes
½ cup lima beans
1 small carrot cut into strips
½ cup shrimp juice
Salt
Lumpia wrappers and lettuce

Blanch the shrimps, boil the pork until tender. Slice and cut the other ingredients, pound shrimp heads and mash in ½ cup pork broth. Strain liquid. Fry tokua until golden brown then add the pounded garlic, onion, shrimps, pork and the lima beans. Add meat shrimp liquid, sausage, toyo and ½ tablespoon sugar. When the lima beans are half done, add the potatoes, ham, carrot, ubod, cabbage, and garbanzos and let boil for five minutes. Season with salt and pepper. Let cool and wrap in lettuce and wrapper.

Paella

2005-12-13T16:24:00.000-08:00

Paella Recipe

1 frying chicken, cut into serving pieces
¾ cup olive oil
1 pound slab bacon, cut into 1-inch cubes
1 head garlic, peeled and chopped fine
2 big onions, sliced
1 can tomato puree
1 teaspoon paprika
2 cups rice
6 prawns, boiled
2 crabs, boiled and quartered
20 big clams, boiled in 5 cups water
5 cups water in which clams were cooked
½ cup canned peas, drained
1 can sweet pepper or 1 large sweet pepper, cut into eights
Salt and pepper

Fry the chicken pieces in oil and set aside.
Fry garlic in remaining oil until brown. Add onion then the bacon cubes and fried chicken. Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked. Add rice and allow to simmer until mixture is almost dry and the rice cooked. Add the prawns, crabs, clams and peas and cover well. Continue cooking over low heat until all the water has evaporated. Add salt and pepper to taste. Serve hot.

Curry (Prawns)

2005-12-13T16:15:00.000-08:00

Curry (Prawns) Recipe

2 sliced onions
2 tbsps. Butter or margarine
1 tablespoon curry powder
1 hot pepper
1 tbsp. Salt
½ cup strong prawn broth
1 sliced cucumber
1 kilo shelled and cleaned prawns or shrimps
1/8 tsp. Cayenne pepper
1 cup coconut milk
¼ inch cube ginger
1 calamansi

Fry the finely sliced onions in the butter until they are slightly brown. Then add the ginger, curry powder, salt and finely cut pepper and the broth. Simmer for 15 minutes.
Add the cucumber, prawns and coconut milk. Season with calamansi juice and cayenne, and cook until the cucumber and prawns are done. Serve with rice.
This dish is liable to be too hot for some palates so ¼ to ½ the pepper may be used with no cayenne pepper and may be 2 teaspoons of curry powder. The prawn broth may be made by boiling the heads and shells of the prawns in a cup of water, stirring often.

Estofado

2005-12-13T16:13:00.000-08:00

Estofado Recipe

1 kilo boneless beef
1 tablespoon flour
Salt and pepper to taste
Cooking oil
2 cloves garlic, pounded
1 bay leaf (laurel)
6 small onions
2 cups Baguio beans, whole or cut into conventional lengths
2 small carrots or yellow camotes, peeled and quartered
1 cup chopped tomatoes
2 onions, chopped fine
½ cup vinegar

Rub beef with flour. Season to taste with salt and pepper.
Fry in cooking oil until brown and set aside. In the remaining oil, fry garlic until brown, add onions and tomatoes. Cover and allow to simmer about 5 minutes.
Place meat in a kettle, cover with tomato mixture, vinegar and water to cover, salt and pepper to taste, and bay leaf. Bring to a boil and allow to simmer, covered, until meat is tender. Add 6 peeled whole onions, beans and carrots or camotes.
When vegetables are cooked remove from kettle. Remove beef and place in a serving platter and surround with vegetables.
Simmer down sauce to desired quantity and thicken with flour.