Hot and Sour Shrimp with Watercress And Walnuts

http://asiarecipe.com/phimain.html#hot

Yield: 1 servings

Ingredients:

• 1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
• 4 tb Dry Sherry
• 1 tb Grated peeled fresh ginger
• 1/2 c Chicken stock or canned -broth
• 2 tb Soy sauce
• 2 tb Catsup. [See note. S.C.]
• 1 tb Cornstarch
• 1 tb Rice vinegar or white wine -vinegar
• 1 tb Sugar
• 1 ts Oriental sesame oil
• 1/4 ts Cayenne pepper
• 6 tb Peanut oil
• 2 tb Chopped walnuts
• 3 bn Watercress, trimmed
• 2 md Bell peppers, cut into -1-inch squares
• 2 Garlic cloves, minced
• 8 Green onions, cut -diagonally into -1-inch-long pieces

Directions:

• A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions.
• Watercress makes a colorful bed for the shrimp.
  

• Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
• Cover and refrigerate for 30 minutes.
• Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
  

• Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
• Add walnuts and stir-fry for 1 minute.
• Transfer walnuts to plate using slotted spoon.
• Add watercress to wok and stir-fry until just wilted, about 1 minute.
• Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
• Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
• Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
  

• Spoon sauce and shrimp over watercress.
• Sprinkle with walnuts and serve.

Note:

• You can use Jufran sauce rather than catsup.
• Jufran is a Philippino sauce that's looks and tastes much like catsup.
• It's made from bananas and other stuff, however and has a more complex and interesting taste.
• It comes in both mild and hot forms.
• The mild is not too hot++somewhat like a spicy catsup.
• The hot stuff is much hotter, although not intolerably so.
• If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

Tofu Arroz Caldo

http://asiarecipe.com/phiveg.html#arroz

Yield: 6 - 8 servings.

Ingredients:

• 1-1/2 pound fresh tofu
• 1 teaspoon fresh ginger finely sliced
• 1 tablespoon vegetable oil
• 1 cup rice grains(uncooked)
• 3 cloves minced garlic
• 7 cups water
• 1 medium onion, finely sliced
• 2 tablespoon fish sauce (patis)
• 5 stalks scallion(spring onion) finely sliced
• salt and pepper to taste

Directions:

• Cut the tofu into one inch squares.
• Then deep fry it until golden brown.
• Set aside.
• In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.
• Add ginger and onion, stir for a minute.
• Then add fish sauce.
• Add rice, water and a little salt and pepper.
• Simmer in medium low heat, stirring occassionally for about 40 minutes or until the consistency of a light creamed soup has been reached.
• Add the fried tofu and correct seasonings to taste.
• Stir in a small amount of sliced scallion.
• If rice soup becomes too thick, add a little water to thin it a bit.
• Garnish individual bowl servings with sliced scallions just before serving.
• If you prefer, sprinkle a little lemon juice on the soup servings.
• This will give a pleasant tartness to the dish.

Crispy KangKong

http://asiarecipe.com/phiveg.html#crispy

Ingredients:

• 4 bunches kangkong leaves, cleaned
• 1-1/2 cup water
• 3 cups corn starch
• 5 cups cooking oil
• 1 cup flour
• salt and monosodium glutamate ( MSG) to taste
• 1 pc boiled egg, grated medium

Directions:

• Wash kangkong and drain leaves thoroughly.
• Remove leaves from stem. Set aside.
• In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
• Mix until smooth in consistency.
• Heat oil to 250°F and reduce fire to medium.
• Dip kangkong leaves one by one in batter and deep fry until crispy.
• Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
• Serve with sauce on the side.

Bulanglang

http://asiarecipe.com/phiveg.html#bula

Ingredients:

• 1 cup malunggay leaves (if you can't get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it - Ken.])
• 1 cup squash, cubed
• 1 cup upo (gourd), sliced [substitute with zucchini - Ken]
• 1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish)
• 1/2 onion
• 1 cup water
• tomatoes

Directions:

• Mix tomatoes, onion, and squash in a deep sauce pan or pot.
• Add water and boil.
• After 5 minutes cooking, add tokwa and upo.
• When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted.
• Remove from heat.
• Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour).
• Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

Igado

http://asiarecipe.com/phimain.html#igado

Ingredients:

• 1/4 pound each pork tenderloin, liver, heart and kidney
• 2 tablespoons green peas
• salt to taste
• 1/2 cup iloco vinegar
• 1/2 cup soy sauce
• 1/4 cup bell pepper
• 1 tablespoon garlic

Directions:

• Soak pork liver in vinegar.
• Saute garlic and pork tenderloin in cooking oil until golden brown.
• Add pork heart, pork kidney and soaked pork liver.
• Add soy sauce.
• Simmer until all meats are tender and sauce is thick enough.
• Add green peas and bell pepper.

Lengua

http://asiarecipe.com/phimain.html#lengua

Serves: 4 - 5

Ingredients:

• 1 piece ox-tongue, thoroughly cleaned and sliced
• Lea and Perrins sauce
• salt and pepper
• 10 pieces calamansi
• 3 cloves garlic, crushed
• 2 medium onion, sliced
• 1 can (12 ounces) Cream of Mushroom soup
• button mushrooms
• button olives
• 4 tablespoons butter
• 1/4 cup grated cheese

Directions:

• Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour.
• Fry tongue and when browned, braise for 30 minutes.
• Saute garlic and onions in butter.
• Add soup.
• Garnish with mushrooms, olives and grated cheese.

Calamares Rellemados

http://www.filipinofoods.info/

Remove heads, tentacles and ink bags of several medium-sized squids or calamares. Clean each
thoroughly and season the cavity with a little salt.

Stuff the cavities with the following:

• 1/2 cup boiled shrimps, chopped fine
• 1/2 cup chicken and pork meat, chopped fine
• 1 small onion, minced
• 1/2 cup soft crumbs soaked in milk
• 1 or 2 eggs
• salt and pepper to taste

Procedure:

• 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, over with mixture of 2 cups water, 2 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes.
• Salt to taste.
• Simmer gently until calamares are cooked and liquuid reduced to alomost half.
• Remove stuffed squids and serve with sauce strained over them.

Pinakbet

http://www.filipinofoodrecipes.net/pakbet.htm

Estimated cooking time: 35 minutes

Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Instructions:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
• On the same pan, saute garlic, onion, ginger and tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
• Salt and pepper to taste.
• Serve hot with plain rice.

Ginataang Kalabasa (Squash Cooked in Coconut Milk)

http://www.filipinofoodrecipes.net/ginataan.htm

Estimated cooking & preparation time: 1 hour

Ingredients:

• 1 kilo squash, cut into cubes (1"x1")
• 1/4 kilo shrimp, shelled and deveined
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chilli peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cups coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)

Instructions:

• On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
• Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
• Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
• Serve hot with plain rice.

Cooking Tip:

• This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

Sweet and Sour Pork

http://www.filipinofoodrecipes.net/sweet_sour_pork.htm

Estimated cooking time: 45 minutes

Ingredients:

• 1/2 kilo pork loin, sliced into pieces
• 1 small can pineapple chunks
• 1 large onion, quartered
• 1 red & 1 green bell peppers, sliced into strips
• 2 tablespoons of soy sauce
• 3 tablespoons of peanut oil
• 4 tablespoons of cornstarch
• 3 tablespoons of ketchup
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 3 cloves of minced garlic

Instructions:

• In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
• Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
• Fry the pork in a skillet until golden brown, set aside.
• Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
• Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
• Pour over fried pork then serve with rice.

Nilaga (Beef Stew)

http://www.filipinofoodrecipes.net/beefstew.htm

Estimated Cooking time: 1 to 2 hours

Ingredients:

• 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
• 8 potatoes cut the same size as the beef
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 small cabbage, quartered
• 5 onions, diced
• 1 head garlic, minced
• 4 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil
• 10 corns of black pepper
• 1 liter of water
• Salt and pepper to taste

Instructions:

• In a big casserole, heat oil and sauté the garlic and onions.
• Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
• Add the potatoes. Continue to simmer until potatoes are cooked.
• Add the cabbage then the pechay. Do not over cook the vegetables.
• Salt and pepper to taste.
• Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

• You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Sinigang

http://www.filipinofoodrecipes.net/sinigang.htm

Estimated cooking and preparation time: 1 hour

Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Kare Kare

http://www.filipinofoodrecipes.net/kare_kare.htm

Estimated cooking time: 2 hours

Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
• 1/2 kilo oxtail, cut 2 inch long
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Instructions:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

Beef Kaldereta

http://www.filipinofoodrecipes.net/kaldereta.htm

Estimated cooking time: 1 1/2 to 2 hours

Ingredients:

• 1 kilo beef, cut into chunks
• 1 big can (350g) liver spread or ground liver
• 5 onions, minced
• 5 cloves garlic, minced
• 6 tomatoes, sliced
• 1 cup tomato sauce
• 3 green peppers, diced
• 3 red peppers, diced
• 4 pieces hot chilli peppers, minced
• 3/4 cup grated cheese
• 2 cups beef stock or water
• 1/4 cup cooking or olive oil

Instructions:

• In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
• Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
• Add cheese and olives (optional) and continue to simmer until the sauce thickens.
• Serve with plain rice

Cooking Tips:

• Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
• For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Pork Kilawin

http://www.filipinofoodrecipes.net/kilawin.htm

Ingredients:

• 1 kilo pork
• 1/3 cup soy sauce
• 1/2 cup Vinegar
• 2 medium onions, chopped
• 4 cups of water
• 1 teaspoon salt

Instructions:

• In a casserole, put pork in water and some salt.
• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
• Remove pork from water.
• Slice the pork into bite sized pieces while still hot.
• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
• Serve immediately!

Chicken Afritada

http://www.filipinofoodrecipes.net/chicken_afritada.htm

Estimated cooking time: 50 minutes

Ingredients:

• 1 kilo chicken, cut into pieces
• 5 pieces potatoes, peeled and halved
• 1 red onion, diced
• 1 head garlic, minced
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 cups pork or chicken stock (broth)
• 1 cup tomato sauce
• 2 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil

Instructions:

• In a cooking pot or wok, heat oil.
• Sauté garlic and onions.
• Add chicken and slightly brown.
• Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
• Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
• Add the green and red bell peppers, simmer for an additional minute or two.
• Salt and pepper to taste
• Serve hot with rice.

Beef Mechado

http://www.filipinofoodrecipes.net/mechado.htm

Estimated cooking time: 1 hour

Ingredients:

• 1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered (optional: fried)
• 1 medium sized carrot, sliced in 1/2" sections
• 2 red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• salt & pepper to taste

Instructions:

• Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
• Add the vinegar and let boil for a minute or two
• Add the potatoes, onions, carrot, and bell pepper
• Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
• Serve hot with white rice

Beef Morcon

http://www.filipinofoodrecipes.net/morcon.htm

Estimated cooking time: 2 to 3 hours

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)

Instructions:

• 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.

Bicol Express

http://www.filipinofoodrecipes.net/bicol_express.htm

Estimated preparation time: 30 minutes
Estimated cooking time: 30 minutes

Ingredients:

• 1/4 kilo pork, thinly sliced
• 1 cup Baguio beans
• 3 cups long chili or jalapeno peppers
• 1 onion, minced
• 1 head of garlic, minced
• 1 cup coconut milk
• 1 cup coconut cream
• 2 tablespoons of cooking oil
• Salt to taste

Instructions:

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
• In another pan, sauté minced garlic and onion.
• Add to the sauté the browned pork.
• Then add the coconut milk, bring to a boil and simmer for 10 minutes.
• Add the chili peppers, Baguio beans and cook until dish gets a little dry.
• Add the coconut cream and simmer until the sauce thickens.
• Salt to taste.

Rellenong Bangus (Stuffed Milk Fish)

http://www.filipinofoodrecipes.net/rellenong_bangus.htm

Estimated cooking time: 1 hour

Ingredients:

• 1 big bangus (milkfish)
• 3 cloves of garlic, minced
• 1 onion chopped
• 2 tomatoes, diced
• 1 egg
• 1/4 cup lemon juice
• 1 small carrot, finely chopped
• 1/4 cup soy sauce
• 4 tablespoons of cooking oil
• ham, finely chopped
• raisins
• cooked peas
• salt and pepper to taste

Instructions:

• Scale and remove the intestines of the bangus.
• With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
• Marinate the head and skin in lemon juice, soy sauce and pepper.
• Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
• Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
• Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
• Add a beaten egg to the sauté and mix well.
• Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
• Fry in oil until golden brown.
• slice slightly diagonal (1 1/2 inch thick) and serve.