Curry Chicken with Coconut Milk #FilipinoFoodsPhilippines

Best eaten with white rice and if you want to be creative, add some other ingredients of your choice. Serves 6 persons.

Ingredients:

I whole chicken

For paste:

To blend:

20 pieces of shallots (peeled)
10 pieces of garlic (peeled)
3 stalks of lemon grass (white part only, lower half)
2 inch yellow ginger (tumeric, kunyit)
6 pieces of candlenut
20 pieces of dried chillies (soaked in water for 15 mins)

2 tsp of salt (or more to taste)
2 tsp of sugar
A bowl of oil (about 300 ml)
2 tbsp of curry powder
1 packet of coconut milk (200 ml pack)
6 pieces of yellow flesh potatoes (peeled and quartered)
A bunch of curry leaves (optional)
1 glass of water.

Procedures:

1. Cut the chicken into medium-sized pieces i.e. halve the drumstick, wing cut at the joint.

2. Blend the ingredients coarsely.

3. Heat up the oil in the wok and fry the blended ingredients in low flame for about 15 minutes till fragrant. Add curry powder, curry leaves, salt and sugar. If you prefer your curry to be spicier, add some chilli.

4. Add the chicken pieces and gently simmer for 30 minutes and it will be done. Add a glass of water along the way and monitor to ensure the bottom is not burning.

5. At the 15 minute mark, add the potatoes. At the 25 minute mark, add the coconut milk.

6. When you are finishing, adjust the saltiness of the curry if you need to.

Longganisa: Filipino Sausage #FilipinoFoodsPhilippines

Longganisa: Filipino Sausage

A homemade Filipino pork sausage, especially served with white rice or fried rice for breakfast. Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Ingredients:

• 1 kilo ground pork (include the pork fat)
• 1 spoon salt
• 1 spoon brown sugar
• 1 spoon paprika
• 1/4 teaspoon saltpeter (salitre)
• 1/2 teaspoon crushed laurel leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red peppers, minced
• 4 cloves of garlic, crushed then minced
• 1/4 cup vinegar
• 1/8 cup soy sauce
• Sausage casings

Procedures:

• In a big mixing bowl, combine all ingredients except the sausage casings

• Mix well and let stand for an hour

• Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end

• Tie the middle of the sausage casing in intervals of about 3 inches.

• Keep refrigerated for 2 to 3 days

• To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish.

Kilawing Balat ng Baboy at Taenga (Pig's Skin and Ears Salad) #FilipinoFoodsPhilippines

The Visayan version of making kilawing balat ng baboy with an extraordinary hot taste.

Ingredients:

1.5 kilo pig’s skin and ears
*preferred skin cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
5 siling labuyo; chopped
Vinegar (extra strong)
Salt and pepper
Soy sauce
Green onion leaves
Coconut Milk (optional)

Procedures:

1) Clean thoroughly the pig's skin and ears. Boiled thoroughly around 30 - 45 minutes.

2) Discard the water, cool, check for any unwanted parts,then slice into bite sizes.

3) Put unto a large bowl, add the vinegar, then mix thoroughly. Add the ginger, onion, siling labuyo, salt, pepper and soy sauce in order.

4) Taste and balance seasoning; soy sauce, vinegar, salt, and pepper according to taste. Put coconut milk, if you like. Garnish with green onion and siling labuyo. Refrigerate, then serve.

Creamy Baked Tilapia #FilipinoFoodsPhilippines

This flavorful tilapia is baked with a simple spice mixture, then it's served with a tasty roasted red pepper mayonnaise. This tilapia recipe is quick and easy to prepare, bakes in as little as 15 minutes, and the mayonnaise mixture gives it an extra burst of flavor.

Ingredients:

• 1 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 to 10 tilapia fillets, about 3 to 4 ounces each
• 1 to 2 tablespoons melted butter or butter flavored nonstick cooking spray
• 1/2 cup mayonnaise, light or regular
• 3 tablespoons chopped roasted red bell peppers
• 1/2 teaspoon lemon juice
• dash garlic powder
• dash onion powder
• salt, to taste

Procedures:

(1) Heat oven to 400°. Line a baking pan with foil and spray with nonstick cooking spray. Combine the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pepper.

(2) Arrange the tilapia on the baking sheet; drizzle with a little melted butter or spray lightly with butter flavored spray and sprinkle fillets evenly with the spice mixture.

(3) Bake for 15 to 20 minutes, until cooked through and fish flakes easily with a fork.

(4) Meanwhile, combine the mayonnaise, chopped bell pepper, lemon juice, dashes or onion and garlic powder in a blender. Blend until smooth. Add salt to taste and serve with the fish.

(5) Serves 4 to 6

Spanish Callos #FilipinoFoodsPhilippines

Spanish Callos #FilipinoFoodsPhilippines

Callos had originated from Spain and it is one of the loved dishes in the Philippines. A slow cooked stew that is made out of beef tripe cooked with chick peas, tomatoes, paprika and Chorizo. You can add your own ideas in cooking this dish.

Ingredients:

400g Ox Tripe, cleaned and cut into 1.5 x .5 in strips
400g Pork Leg meat, cubed
2 pcs chorizo, sliced
1 whole garlic, minced
1 whole red onion, chopped
1 tsp ground pepper
3 pcs bay leaf
1 1/2 cups chick peas, cooked
2 red capsicums, cubed
1/2 cup Tomato Paste
4 pcs tomatoes, diced
5 cups of beef stock
3 tbsp soy sauce
fish sauce
fried garlic
olive oil

Procedures:

1. In a pot sauté garlic and onions in olive oil, cook until garlic is golden brown.

2. Add tomatoes, tripe and stir fry then add 4 cups of beef stock. Bring to a boil and slowly simmer for 1.5 hrs., add more beef stock if necessary.

3. Add the pork, chorizo, tomato paste, bay leaf, chickpeas, soy sauce and simmer for 45 more minutes.

4. Finally add capsicums and flavor with fish sauce and simmer for 25 minutes.

5. Serve and top with fried garlic.

Baked Grated Cassava with Pineapple #FilipinoFoodsPhilippines

Baked Grated Cassava with Pineapple #FilipinoFoodsPhilippines

A Filipino delicacy called bibingka with crushed pineapple and coconut milk. Best for snacks, picnic or just a family get-together.

Ingredients:

3 cups grated cassava
2 pieces eggs
1 & 1/2 cups white sugar
3/4 tbsp butter or margarine
1 & 1/2 cups thick coconut milk
1 (439g) canned Del Monte Fresh
Cut Crushed Pineapple, well drained
1/3 cup pure coconut milk
Grated cheese for toppings
Salt

Procedures:

1) Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well.

2) Stir in coconut milk, grated cassava and Del Monte Fresh Cut Crushed Pineapple. Pour into greased square pan (8″x8″).

3) Bake in 350 deg F preheated oven until light brown.

4) Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. Top with grated cheese (optional).

5) Makes 12 servings.

Filipino Paella #FilipinoFoodsPhilippines

Filipino Paella #FilipinoFoodsPhilippines

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Ingredients:

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

Procedures:

1. In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.

2. Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.

3. Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.

4. Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.

5. Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.

6. Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.

7. Add the pork to the wok and stir fry until it is just brown.

8. Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stir fry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.

9. Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.

10. Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.

11. Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.

12. Uncover the wok and serve immediately.

13. Serves 6 to 8.

Filipino Estofado #FilipinoFoodsPhilippines

Filipino Estofado #FilipinoFoodsPhilippines

Estofado is a Filipino dish made out of pork or chicken, or beef stewed in a sweet soy sauce and vinegar gravy mixed with bananas, sweet potatoes and carrots, its taste is nearly a cross between Adobo and Patatim. Though the name might sound Spanish this is a Filipino dish that was just given a Spanish name and the word Estofado means “stewed” or “pot roasted” which describes the cooking process of this dish.

Ingredients:

700g deboned pork leg meat, cubed
2 pcs Chinese sausage, sliced thinly
2 medium carrots, sliced
3 cardaba bananas, sliced
1/2 cup vinegar
3/4 cup soy sauce
3 tbsp brown sugar
2 1/2 cup pork stock
3 pcs bay leaves
1 tbsp whole peppercorn
6 cloves garlic, minced
oil

Procedures:

1. In a pan add oil the add pork then brown on all sides. Remove from pan then set aside.

2. In a pot add oil then sauté garlic until golden brown, add pork, stock, soy sauce, vinegar, sugar, bay leaf and peppercorn. Bring it to a boil then simmer for 45-60 minutes or until pork is tender. Add water if necessary.

3. Add carrots and Chinese sausage then simmer for additional 5 minutes.

4. Add bananas and simmer for 10 more minutes.

5. Bring heat to high to reduce liquid. Once liquid had reduced and thicker in consistency turn off heat then serve.

6. You can add sweet potatoes too.

Filipino Beef Morcon #FilipinoFoodsPhilippines

Filipino Beef Morcon #FilipinoFoodsPhilippines

An easy way to prepare food in advance for family gatherings or celebrations. Garnish with gravy or sauce of your choice.

Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Procedures:

• Spread and stretch the sliced beef on your working table.

• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

• Roll the sliced beef with all the filling inside and secure with a thread or string.

• Repeat the procedure for the two remaining beef slices.

• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

• Cover the pot and bring to a boil. Simmer for one hour.

• Add the vinegar and continue to simmer of another hour or until beef is tender.

• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Notes:

• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

Pinangat na Tilapia #FilipinoFoodsPhilippines

Pinangat na Tilapia #FilipinoFoodsPhilippines

A very Filipino-way of cooking fish with natural-fresh tomatoes with tangy taste.

Ingredients:

5 to 6 pieces of tilapia
some rock salt
one cup of kamias or tamarind (you can replace this with sinigang mix)
one cup of whole tomatoes
half a liter of water
1 tablespoon of cooking oil
some patis (fish sauce)

Procedures:

1) Start by cleaning your Tilapia.

2) Cut a small slit close to the fish pectoral, from this pull out all the gills and fish’ intestines. Rub some rock salt inside and outside.

3) Wash with clean running water. Pat it dry with paper towel and put about one teaspoon of salt.

4) In your deep casserole put the clean tilapia, tomatoes and kamias. Add the water, cover and let it simmer gently over low fire.

5) At the first boil fetch all the tomatoes and kamias and put them in a separate bowl. With the help of a fork press them altogether and pour them back in the casserole. Add some patis or fish sauce to taste.

Note: You can also replace tilapia with other fishes like Galungong (Mackerel Scad), Sapsap (pony fish) or Salinyasi (Sardines).

How to Make Filipino Papaitan #FilipinoFoodsPhilippines

How to Make Filipino Papaitan #FilipinoFoodsPhilippines

A tasty Filipino recipe which consists of beef innards, fresh hot pepper, ginger and other spices for flavoring. Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.

Ingredients:

1/2 kilo following beef innards; cut in 1" cube
• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye peppers (siling labuyo)
Salt and pepper
Fish sauce

Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed

Procedures:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tips:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

You can substitute beef innards, with goat innards.