Got these recipes from pinoy.com
PS: please post your own recipes to share with
our kababayans, especially for those living
abroad and in need of Pinoy recipes
ARROZ CALDO
------------
2 to 3 lb. chicken (cut into serving pieces)
3 tbsp. vegetable or corn oil
2 tbsp. minced garlic
1/4 cup chopped onion
1/2 inch ginger (sliced)
6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
salt or patis (fish sauce) to taste
1/4 tsp. freshly ground pepper
1. In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
2. Add chicken and patis (fish sauce) or salt.
3. Let simmer for approximately 5 minutes.
5. Add water and rice.
6. Simmer over low heat for 20 minutes or until rice and chicken are tender -- stir constantly to prevent sticking.
7. Add scallion and pepper. Serve hot.
BIBINGKANG KAKANIN
------------------
1 kilo malagkit rice
gata ng niyog
sugar
young coconut
Cook the malagkit and coconut milk. Put in a bowl, add sugar and young coconut. Stir until well blended. Boil the coconut milk and sugar. Pour on top of the cooked malagkit and bake in the oven for 15 to 20 minutes. Cut into portions and arrange into a serving platter.
CASAVA CAKE
-----------
7 cups cassava, grated
3 pcs. Whole egg
2 1/2 cups sugar
1 can condensed milk
1/4 cup margarine
Mix all the ingredients in a saucepan until texture becomes fine. Arrange the mixture in a muffin pan. Bake for 30 to 35 minutes. Serve
PALABOK
-------
1/2 k. pancit bihon (noodles)
2 cups instant palabok sauce
3 eggs, hardcooked
8 skinless longganisa
2 tbsps. Cooking oil
1 small bag of crispy squid rings
calamansi
kinchay leaves or chopped onion leaves
Prepare the palabok sauce as directed on the box to make two cups. Set aside.
Immerse the bijon noodles in boiling stock or hot water by using a sieve . (Do not immerse continuously, but bob the sieve up and down in the boiling water till the noodles get soft. This is how the term "luglog" actively originated.)
After the noodles have softened and are still warm, lay them out evenly on a pan.
Peel the hardcooked eggs and chop the eggyolks and eggwhites separately for a more colorful presentation. Set aside.
Heat the cooking oil and put all the unwrapped longganisa meat in a pan. Stir-fry till crisp. You can also cut the longganisa meat in a pan and broil in a turbo broiler. This takes longer but uses less oil. This replaces the traditional chicharon and tinapa.
To assemble: Make a colorful pattern of the crisp longganisa meat, crunchy squid rings, chopped eggs and chopped green onions.
PALITAW
-------
1 kilo galapong malagkit
1 pc. Coconut shredded
1/4 k. sugar
Mold the galapong into desired shape. In a sauce pan, pour in boiling water. As soon as it floats, remove from heat. Serve with shredded coconut and sugar on top.
PANSIT LOMI GISADO
------------------
2 tbsp. cooking oil
1/2 cup thinly sliced carrots
1/2 cup thinly sliced baguio beans
2 cups shredded cabbage
1 7g sachet flavor-it super ginisa
1/4 cup chopped celery
1 cup water
250 grams fresh lomi, blanched
2 whole eggs, beaten
1. Heat oil, saute carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.
2. Stir in flavor-it super ginisa and celery. Put in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.
SAPIN SAPIN
-----------
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ubi (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow
Blend all ingredients except mashed ubi and food coloring.
DIVIDE INTO 3 PARTS:
To one part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part - add egg-yellow coloring. Mix well.
To 3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
Sprinkle top with "latik".
Cool before slicing.
Serve with "budbod" or toasted sweetened coconut.
PORK BINAGOONGAN
----------------
1 kilo pork kasim, cubed
water
2 cloved garlic, minced
1 onion, chopped
2 pieces tomato, chopped
1 cup bagoong alamang
5 teaspoon sugar to taste
1/4 cup vinegar
Put pork in a skillet with some water. Cook until water has evaporated and pork exudes oil. In the oil, sauté garlic, onion and tomatoes. Add bagoong and stir-fry until color changes. Add sugar and vinegar. Cook, uncovered until it boils and the pork is tender.
MENUDO
------
1 lb. pork, cubed
1 cup liver, cubed
1 tbsp. oil
2 tsps. achuete seeds
1 tbsp. garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium sized potatoes cut into 1/2 inch pieces
2 tsps. salt
1/8 tsp. pepper
Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.
LECHON KAWALI
-------------
kilo pork belly or liempo
4 cups water
2 tbsps salt
1 tsp msg (optional)
Lechon Liver Sauce:
4 cups liver paste
3/4 cup native vinegar
1 1/2 cups water
1/3 cup bread crumbs
1/2 cup sugar
1 pack kasubha
1 pc bay leaf or laurel
salt & pepper to taste
1/4 tsp msg (optional)
2 tbsps cooking oil or lard
1 head garlic, minced
6 pcs shallots, finely sliced
Boil pork belly in water and salt and msg until skin can be pinched easily. Remove from fire and drain. Cool and air-dry. Deep-fry in kawali or deep saucepan until tiny blisters appear on the skin.
Chop into serving pieces and serve with lechon-liver sauce.
Lechon Liver Sauce: Mix liver paste, vinegar, water, breadcrumbs, sugar, 1/2 of the kasubha, laurel, salt, pepper and msg. Blend well and set aside.
Saute garlic in cooking oil. Add the onions and fry until tender. Add the liver mixture. Boil without stirring. Do not cover the saucepan.
Add the rest of the breadcrumbs dispersed in 1 cup of water. Cook till it thickens.
Serve sauce topped with the rest of the crisp brown garlic and fried kasubha.
TOKWAT BABOY
------------
1/2 kilo pork (cut into chunk cubes)
5 pieces tokwa (beancurd)
2 heads garlic (minced)
1 cup vinegar
1 cup soy sauce
1 teaspoon salt
1 teaspoon brown sugar
3 small onions (diced)
1. In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
2. Take the pork out and set aside.
3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.
4. In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
5. Pour in mixture over pork and tokwa.
6. Serve hot.
BEEF CALDERETA
--------------
1/4 cup olive oil
2 tablespoon crushed garlic
2 cups chopped onion
1 1/2 cup chopped fresh tomatoes
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 kilo beef sirloin cubed
1/4 kilo liver
2-3 cups beef stock
1 tablespoon tomato paste
patis, salt & pepper to taste
1/2 cup green olives
3-4 pieces chili pepper, chopped
1 teaspoon cornstarch dissolved in water
1/2 cup all purpose cream
1/2 cup grated queso de bola or other cheese
1 red bell pepper, cut into strips
Heat oil in a saucepan then sauté garlic, onion, tomatoes and peppers. Add beef cubed and liver. Saute for a few minutes then remove liver. Add beef stock and tomato paste. Simmer until beef is tender. Season to taste then add olives, chili pepper and dissolved cornstarch. Mash the liver and then add back to the pan. Cook until sauce is thick then add the cream and cheese. Transfer to a platter and top with red bell pepper strips.
PS: please post your own recipes to share with
our kababayans, especially for those living
abroad and in need of Pinoy recipes
ARROZ CALDO
------------
2 to 3 lb. chicken (cut into serving pieces)
3 tbsp. vegetable or corn oil
2 tbsp. minced garlic
1/4 cup chopped onion
1/2 inch ginger (sliced)
6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
salt or patis (fish sauce) to taste
1/4 tsp. freshly ground pepper
1. In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
2. Add chicken and patis (fish sauce) or salt.
3. Let simmer for approximately 5 minutes.
5. Add water and rice.
6. Simmer over low heat for 20 minutes or until rice and chicken are tender -- stir constantly to prevent sticking.
7. Add scallion and pepper. Serve hot.
BIBINGKANG KAKANIN
------------------
1 kilo malagkit rice
gata ng niyog
sugar
young coconut
Cook the malagkit and coconut milk. Put in a bowl, add sugar and young coconut. Stir until well blended. Boil the coconut milk and sugar. Pour on top of the cooked malagkit and bake in the oven for 15 to 20 minutes. Cut into portions and arrange into a serving platter.
CASAVA CAKE
-----------
7 cups cassava, grated
3 pcs. Whole egg
2 1/2 cups sugar
1 can condensed milk
1/4 cup margarine
Mix all the ingredients in a saucepan until texture becomes fine. Arrange the mixture in a muffin pan. Bake for 30 to 35 minutes. Serve
PALABOK
-------
1/2 k. pancit bihon (noodles)
2 cups instant palabok sauce
3 eggs, hardcooked
8 skinless longganisa
2 tbsps. Cooking oil
1 small bag of crispy squid rings
calamansi
kinchay leaves or chopped onion leaves
Prepare the palabok sauce as directed on the box to make two cups. Set aside.
Immerse the bijon noodles in boiling stock or hot water by using a sieve . (Do not immerse continuously, but bob the sieve up and down in the boiling water till the noodles get soft. This is how the term "luglog" actively originated.)
After the noodles have softened and are still warm, lay them out evenly on a pan.
Peel the hardcooked eggs and chop the eggyolks and eggwhites separately for a more colorful presentation. Set aside.
Heat the cooking oil and put all the unwrapped longganisa meat in a pan. Stir-fry till crisp. You can also cut the longganisa meat in a pan and broil in a turbo broiler. This takes longer but uses less oil. This replaces the traditional chicharon and tinapa.
To assemble: Make a colorful pattern of the crisp longganisa meat, crunchy squid rings, chopped eggs and chopped green onions.
PALITAW
-------
1 kilo galapong malagkit
1 pc. Coconut shredded
1/4 k. sugar
Mold the galapong into desired shape. In a sauce pan, pour in boiling water. As soon as it floats, remove from heat. Serve with shredded coconut and sugar on top.
PANSIT LOMI GISADO
------------------
2 tbsp. cooking oil
1/2 cup thinly sliced carrots
1/2 cup thinly sliced baguio beans
2 cups shredded cabbage
1 7g sachet flavor-it super ginisa
1/4 cup chopped celery
1 cup water
250 grams fresh lomi, blanched
2 whole eggs, beaten
1. Heat oil, saute carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.
2. Stir in flavor-it super ginisa and celery. Put in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.
SAPIN SAPIN
-----------
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ubi (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow
Blend all ingredients except mashed ubi and food coloring.
DIVIDE INTO 3 PARTS:
To one part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part - add egg-yellow coloring. Mix well.
To 3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
Sprinkle top with "latik".
Cool before slicing.
Serve with "budbod" or toasted sweetened coconut.
PORK BINAGOONGAN
----------------
1 kilo pork kasim, cubed
water
2 cloved garlic, minced
1 onion, chopped
2 pieces tomato, chopped
1 cup bagoong alamang
5 teaspoon sugar to taste
1/4 cup vinegar
Put pork in a skillet with some water. Cook until water has evaporated and pork exudes oil. In the oil, sauté garlic, onion and tomatoes. Add bagoong and stir-fry until color changes. Add sugar and vinegar. Cook, uncovered until it boils and the pork is tender.
MENUDO
------
1 lb. pork, cubed
1 cup liver, cubed
1 tbsp. oil
2 tsps. achuete seeds
1 tbsp. garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium sized potatoes cut into 1/2 inch pieces
2 tsps. salt
1/8 tsp. pepper
Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.
LECHON KAWALI
-------------
kilo pork belly or liempo
4 cups water
2 tbsps salt
1 tsp msg (optional)
Lechon Liver Sauce:
4 cups liver paste
3/4 cup native vinegar
1 1/2 cups water
1/3 cup bread crumbs
1/2 cup sugar
1 pack kasubha
1 pc bay leaf or laurel
salt & pepper to taste
1/4 tsp msg (optional)
2 tbsps cooking oil or lard
1 head garlic, minced
6 pcs shallots, finely sliced
Boil pork belly in water and salt and msg until skin can be pinched easily. Remove from fire and drain. Cool and air-dry. Deep-fry in kawali or deep saucepan until tiny blisters appear on the skin.
Chop into serving pieces and serve with lechon-liver sauce.
Lechon Liver Sauce: Mix liver paste, vinegar, water, breadcrumbs, sugar, 1/2 of the kasubha, laurel, salt, pepper and msg. Blend well and set aside.
Saute garlic in cooking oil. Add the onions and fry until tender. Add the liver mixture. Boil without stirring. Do not cover the saucepan.
Add the rest of the breadcrumbs dispersed in 1 cup of water. Cook till it thickens.
Serve sauce topped with the rest of the crisp brown garlic and fried kasubha.
TOKWAT BABOY
------------
1/2 kilo pork (cut into chunk cubes)
5 pieces tokwa (beancurd)
2 heads garlic (minced)
1 cup vinegar
1 cup soy sauce
1 teaspoon salt
1 teaspoon brown sugar
3 small onions (diced)
1. In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
2. Take the pork out and set aside.
3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.
4. In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
5. Pour in mixture over pork and tokwa.
6. Serve hot.
BEEF CALDERETA
--------------
1/4 cup olive oil
2 tablespoon crushed garlic
2 cups chopped onion
1 1/2 cup chopped fresh tomatoes
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 kilo beef sirloin cubed
1/4 kilo liver
2-3 cups beef stock
1 tablespoon tomato paste
patis, salt & pepper to taste
1/2 cup green olives
3-4 pieces chili pepper, chopped
1 teaspoon cornstarch dissolved in water
1/2 cup all purpose cream
1/2 cup grated queso de bola or other cheese
1 red bell pepper, cut into strips
Heat oil in a saucepan then sauté garlic, onion, tomatoes and peppers. Add beef cubed and liver. Saute for a few minutes then remove liver. Add beef stock and tomato paste. Simmer until beef is tender. Season to taste then add olives, chili pepper and dissolved cornstarch. Mash the liver and then add back to the pan. Cook until sauce is thick then add the cream and cheese. Transfer to a platter and top with red bell pepper strips.
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