food

Compiled Recipe – Ginataang Hipon

Ginataang Hipon

Ingredients:
* 2 tbsp. cooking oil
* 2 cloves garlic, minced
* 1 medium red onion, sliced
* 1 piece ginger (thumb-sized), sliced
* ½ kilo shrimp, medium sized
* 2 cups coconut cream (kakang gata)
* 3 pieces green finger chili (siling haba)
* ground black pepper (to taste)

Preparations:
1) Pre-heat oil in a medium-sized pan. Sauté garlic, ginger, and onion until fragrant or the onion turns translucent.

2) Add the shrimps and sauté until it turns orange or about 5-7 minutes.

3) Pour in the coconut cream and let it simmer over low flame for 10 minutes. Season with salt and pepper.

4) Add the finger chilies and simmer for 2 to 3 minutes. Serve warm.

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food

Compiled Recipe – Ginataang Manok with Luyang Dilaw

Ginataang Manok with Luyang Dilaw

Ingredients:
* 3 tbsp. cooking oil
* 1 medium red onion, sliced
* 2 pieces turmeric, sliced
* 1 (1-inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 2 cup coconut cream
* 3 pieces green chilies (siling pangsigang), sliced
* salt (to taste)
* pepper (to taste)

Preparations:
1) Pre-heat oil in a medium pot and sauté onion, turmeric and ginger. Add the chicken and cook for 10 minutes or until lightly browned.

2) Add the coconut cream and green chili. Let it simmer over medium heat for 15 minutes or until the sauce is thick.

3) Season with salt and pepper. Serve warm.

 

food

Compiled Recipe – Corned Beef Sinigang

Corned Beef Sinigang

Ingredients:
* 3 tbsp. canola oil
* 1 kg fresh corned beef, cubed
* 1 ½ liter water, or as needed
* 1 medium red onion, peeled, quartered
* 4 tomatoes, cored, quartered
* 1 labanos, lightly peeled, sliced into rounds
* 1 bunch okra, halved
* 1 siling pangsigang or siling haba
* 2 (40 grams each) packs sinigang sa sampaloc mix
* 1 bunch kangkong , leaves and tender stems

Preparations:
1) In a large pot over medium heat, heat oil. Add corned beef cubes and sear. Pour in just enough water to cover the beef. Bring to a boil. Remove any scum that rises to the surface. Cover and simmer for 2 to 3 hours or until the beef is tender.

2) Once beef is tender, remove cover and add onion, tomatoes, labanos, okra, and sili. Sprinkle in sampaloc mix. Bring to a boil, and simmer just until vegetables are tender.

3) Before serving, add and stir in kangkong. Cook just until kangkong leaves have brightened in color. Remove from heat. Serve hot with steamed rice.

 

 

food

Compiled Recipe – Sinampalukang Manok

Sinampalukang Manok

Ingredients:
* 2 tbsp. cooking oil
* 1 medium red onion, sliced
* 2 cloves garlic
* 1 (1-inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 3 ripe tomatoes, sliced
* 1 tbsp. fish sauce (patis)
* 5 cups water
* 3 pieces green chilies (siling pangsigang)
* 1 cup tamarind leaves
* salt (to taste)
* pepper (to taste)

Preparations:
1) In a pot over medium heat, heat oil. Add onions, garlic and ginger and sauté. Add chicken and cook, until juices run clear. Add tomatoes and let it cook for 5 minutes.

2) Add the fish sauce, stirring occasionally, for about 2 to 3 minutes. Add water. Lower heat, cover and simmer until chicken is cooked through.

3) Add green chilies and tamarind leaves. Pour tamarind base powder, stirring to dissolve. Season with salt to taste. Serve warm.

food

Compiled Recipe – Spicy Tuna Pasta

Spicy Tuna Pasta

Ingredients:
* 1 (400 gram) pack spaghetti
* 2 tbsp oil
* 1 medium red onion, peeled, thinly sliced
* 4 cloves garlic, peeled, thinly sliced
* 3 tomatoes, thinly sliced
* 1 (180 gram) can tuna, hot and spicy flavored
* 1 (180 gram) can canned tuna flakes in oil

Preparations:
1) Bring a pot of water to a boil. Cook spaghetti according to package directions. Drain and set aside.

2) Meanwhile, in a large sauté pan over medium heat, heat oil. Add and sauté onion then garlic until softened and translucent. Add tomatoes and cook, stirring, until softened.

3) Add both kinds of pasta and cook until heated through. Season with salt and pepper to taste. To serve, add cooked pasta and toss in tuna mixture before serving.

food

Compiled Recipe – Tuna and Tomato Rice

Tuna and Tomato Rice

Ingredients:
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 (184 gram can) canned tuna chunks in oil
* ½ cup garbanzos, drained
* ½ cup frozen green peas, thawed
* 1 small red bell pepper, seeded, cubed
* 1 tbsp tomato paste
* 3 cups day old rice
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) In a large wok over medium heat, heat oil. Once hot, add onion, then garlic, cooking until softened and fragrant. Add tuna and half its oil and cook until heated through. Season with salt and pepper to taste.

2) Add garbanzos, peas and bell pepper. Cook, sautéing, until just heated through. Stir in tomato paste.

3) Toss in rice and mix well. Season with salt and pepper to taste and cook until just heated through. Remove from heat and serve.

 

 

food

Compiled Recipe – Lechon Sisig

Lechon Sisig

Ingredients:
* 2 tbsp oil
* 1 medium red onion, peeled, diced
* 1 slab pork belly, lechon kawali cut (around ½ kg), tenderized, cubed
* 2 tbsp liquid seasoning
* 1 tsp calamansi juice
* 3 pieces siling labuyo
* 2 large eggs
* calamansi, halved (to serve)
* ground black pepper (to taste)

Preparations:
1) Heat oil in a large cast iron pan over medium heat. Once hot, add half the onion and cook, stirring, until softened. Add chopped pork. Sauté, stirring, until heated through and sizzling.

2) Season with liquid seasoning, calamansi juice and ground black pepper. Stir in remaining onion and sili. Remove from pan and onto a plate. Set aside.

3) In the same pan, fry eggs sunny side up. Top sisig with fried eggs and serve with calamansi on the side.

 

food

Compiled Recipe – Onion Fried Chicken

Onion Fried Chicken

Ingredients:
* 1 clove garlic, peeled, very finely minced
* 1 small red onion, peeled, very finely chopped
* 1 tbsp oyster sauce
* ½ tsp salt
* ¼ tsp ground black pepper
* ¼ tsp ground cumin
* 1 tbsp cornstarch
* 1 kilo chicken pieces
* 1 cup all-purpose flour
* ½ tsp salt or to taste
* ¼ tsp ground black pepper or to taste
* oil (for deep frying)

Preparations:
1) In a large bowl, stir garlic, onion, oyster sauce, salt, pepper, cumin and cornstarch until it forms a paste. Add chicken and toss to coat. Let marinate overnight.

2) Season flour with salt and pepper; mix. Drip drain a chicken piece and dredge in seasoned flour. Repeat with remaining chicken. Set aside.

3) In a pressure cooker over medium heat, heat about 2 liter oil for deep frying, enough to cover the chicken. Using tongs, place half of the chicken into cooker. Oil should sizzle. Lock lid, and pressure cook 10 minutes. Release pressure before opening lid. Transfer chicken to paper towels. Repeat with remaining chicken pieces. Serve with steamed rice or mashed potatoes.

 

food

Compiled Recipe – Creamy Macaroni Salad

Creamy Macaroni Salad

Ingredients:
* 1 (400 gram) pack elbow macaroni
* 5 slices bacon, chopped
* 1 red onion, small, peeled, chopped
* 2 cloves garlic, peeled, chopped
* 1 carrot, small, peeled, chopped finely
* 1 red bell pepper, small, chopped finely
* 1 bunch string beans, cut into 1-inch length
* 1 cup sweet kernel corn, drained
* 1 cup all purpose cream
* 1 (227 gram) block cream cheese, cubed, softened
* salt and ground black pepper (to taste)
* water, as needed

Preparations:
1) Bring a pot of salted water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl. Keep warm.

2) Heat a large non-stick pan over medium heat while pasta cooks. Cook bacon until crisp. Scoop bacon from pan, and transfer to a rack over paper towels. Remove excess bacon fat, leaving just enough to cover the bottom of the pan.

3) Sauté onion then garlic in the same pan until translucent. Add carrot, bell pepper, string beans and finally, corn, cooking each until just heated through. Season to taste with salt and pepper. Transfer to bowl with macaroni.

4) Heat cream in the same pan over low heat. Add cream cheese and stir until melted. Season with salt and ground pepper, to taste. Pour over macaroni and toss with bacon to coat. Season to taste and serve while warm.

 

 

 

food

Compiled Recipe – Spiced Pork Lugaw

Spiced Pork Lugaw

Ingredients:
* 4 tbsp oil, divided
* 1 red onion, peeled, sliced
* 3 cloves garlic, minced
* ½ tsp ground turmeric
* ½ tsp ground cumin, divided
* 1 tsp ginger, grated
* 2 cups glutinous rice (malagkit), rinsed
* 8 cups water, or as necessary
* ¼ kilo pork, cutlets, sliced thinly
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) In a medium sized stockpot over low heat, heat about 2 tablespoons oil. Add onion and garlic and sweat until translucent. Sprinkle in turmeric, half the cumin and ginger and sauté until aromatic.

2) Add rice and stir to mix with the spices, then pour in water. Bring to a boil then lower to a simmer. Stir regularly until rice is cooked to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.

3) Meanwhile, heat 2 tablespoons oil in a frying pan over medium heat. Generously season pork cutlets with salt, pepper and remaining cumin. Pan-fry pork until golden brown on both sides. Set aside and keep warm.

4) To serve, scoop lugaw into bowls, slice pork and top each bowl with pork. Serve hot.