Crabs in Coconut Milk Style 2

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

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

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

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

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

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

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

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

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

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

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

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)

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)

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

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

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

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

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

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

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

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

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

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

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

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

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)

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

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.