ginataang Tilapia,Pinoy

Ingredients:

6 pieces Tilapia fish (cleaned and scaled)
4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small ginger (sliced)
1 big eggplant (cut into eight)
1/2 cup squash (sliced)
1 medium ampalaya - bitter gourd - (cut into eight)
Salt to taste
2 cups coconut milk
1 cup vinegar

Instructions:

In a casserole, arrange fish and spices.
Pour in vinegar and coconut milk.
Boil for five minutes.
Add squash and eggplant and cook until almost done.
Add onions, red and green peppers and ampalaya (bitter gourd).
Season with salt.
Cook until vegetables are done.
Serve hot with steamed rice.

pork dinuguan , pinoy

Ingredients:

2 lb Pork, diced (make sure its fat & meat)
2 tb Oil
2 Onion, diced
1/3 lb Pork liver, diced
1/2 c Vinegar
3 tb Patis (Fish Sauce)
3 Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper

Direction:

One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
atleast 2 to 3 cups
then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. this one of my Baboy Dinuguan (Pork blood Stew) recipes
il post more pork blood stew recipes....

Pinaupong Manok , Pinoy

Ingredients :

1 whole chicken, about a kilo in weight
2 whole onions
1 whole garlic
4 1″ chunks of ginger
5-6 peppercorns
1 bay leaf
2-3 c. of rock salt

For the dunking sauce :

1 tbsp. of finely minced ginger
1 tbsp. of finely minced garlic
1/2 c. of olive oil
salt to taste

procedure :

Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf. Rub the skin with rock salt.

Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.

Do not uncover during cooking time.

Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference).

When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking. Transfer to a plate. Take about a tablespoonful of the olive oil from the sauce and brush the chicken all over.

Serve hot.

Bibingka, Pinoy

Ingredients:

1 cup thick galapong (see procedure on “How to Make Galapong” below)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese low cheese;

To make galapong bigas:
Soak rice in equal amounts of water overnight or a minimum of 4 hours.
Grind in a food processor or meat grinder starting with small quantity, adding soaked rice little by little until it produces the consistency of light dough.
Let stand until the next day

For the bibingka:

Add sugar to the galapong.
Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.
Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).
Cover each baking dish with a galvanized iron sheet with live embers on it.
When almost cooked, sprinkle grated cheese and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.

Biko , Pinoy

Ingredients:

2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp.vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)



How to cook:

Cook glutinous rice in water just like you do with plain steamed rice.
In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
Spread evenly on platter (or bilao) lined with banana leaves.
Slice and serve.

Ampalaya ,Pinoy

Ingredients

1/2 lb Ampalaya (bitter melon or bitter gourd)
1 tbsp Salt
1 Scallion
2 medium-sized Onions
4 tbsp veg Oil
6 Cloves Garlic, minced
3 small Tomatoes, chopped
3 large Eggs, lightly beaten


Directions

Trim away the two pointed ends of the Ampalaya and cut them in half lengthwise. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the ampalaya strips into this bowl and set aside for 2 hours.


Cut the Scallion into 2 inch lengths and then cut each section lengthwise into thin strips. Peel the onions and cut them in half lengthwise; then slice them into fine half rings.

Heat the oil in a Skillet over a medium flame. When hot, put in the Garlic, fry until garlic is light brown. Add the Onions. Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beated eggs and the salt. Stir and cook as you would scrambled eggs until eggs have reached a consistency you like.

Beef Lugaw, Pinoy

1 cup malagkit rice
1 1/2 kg. beef shank (bulalo)
1/3 cup chopped onions
1 tbsp. cooking oil
1 piece MAGGI Beef Broth Cube
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup wansoy leaves snipped

Instructions:

Soak rice overnight in water to hasten cooking.
tenderize beef shank in pressure cooker for 30 minutes until ligaments are soft as gelatin.
Drain beef and slice meat in strips. Set aside broth.
Sauté onion in cooking oil; stir in MAGGI Beef Broth Cube and 3 cups reserved broth.
Drain soaked rice and add to sauteed mixture.
Simmer in low fire until mixture is soft,smooth and thick.
Top with beef strips and sprinkle with wansoy leaves.

La paz Batchoy ,Pinoy

Ingredients:

2 cups pork broth
2 cups water
2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)
Instructions:

Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.
Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.
Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.

Fried Rice Rarlic, Pinoy

procedures:

Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
Add garlic and sauté for 30 seconds.
Add the rice and toss frequently for 1 minute.
Sprinkle with about 1 tsp. salt.
Cook rice on low for about 5 to 10 minutes

ingredients:

4 cups cooked white rice
5 garlic clovers
salt

Banana Maruya ,Pinoy

Ingredients :

1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar
1 egg
1 cup milk


Procedures :

In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.

Heat oil in a frying pan (or a large saucepan) over medium heat.

In batches, roll banana slices in flour and then dip in batter. Fry in hot oil
until golden brown.

Drain on paper towels. Roll in sugar.

French Fries, Pinoy

Ingredients:

8 potatoes, cut into strips
3 cups Oil for deep frying
salt

direction:

Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.

Heat oil in deep fryer to about 375°.
Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Banana Cake ,Pinoy

Ingredients:


3 ripe bananas
½ teaspoon baking soda
1 yellow cake mix
1 cup water
egg and oil the same as what the cake mix call for

Directions:

With a hand mixer, beat the pealed ripe bananas, add the cake mix, baking soda, water, eggs and oil.

Bake in a greased and floured 9 x 13 pan or two 8 inch round pans at 350 degrees until a cake tester inserted in the middle comes out clean (approximately 40 minutes).

Kinilaw na Guso, Pinoy

INGREDIENTS:

1/4 kilo guso
1 cup vinegar
2 small onions, sliced
3 pcs. tomatoes
1 thumb-sized ginger, sliced
2 tbsps. patis (fish sauce)
1 green mango, shredded
guinamos (shrimp paste)
2 calamansi, juice only

PROCEDURE:

Clean the guso thoroughly in running water.
Blanch the guso in hot water. Remove and allow to drain.
In a bowl, mix with all the other ingredients and toss.

Sweet and Sour, Pork, Pinoy

Ingredients:

1 lb Pork shoulder or butt
1/3 cup Distilled white vinegar
2 Potatoes
2 Bell peppers
1 Onion
1 Carrot
1 tbsp Peanut oil
1 cup Water
2 tbsps Soy sauce
1/4 tsp Salt
1 tbsp 1 Tbsp. sugar
2 tbsp All-purpose flour

Preparation:

Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy.

Beef Tapa ,Pinoy

Ingredients:

2. 1/2 lbs Thinly sliced beef
1 head Macerated garlic
3/4 cup Distilled white vinegar
1/4 cup Sugar
1 tbsp Salt
1 tbsp Freshly ground pepper

Preparation:

Marinate the meat in the ingredients for at least 12 hours, then sun dry the slices.
These are best served fried.

Beef Emapanada, Pinoy

Ingredients:

1 1/4 oz Pkg of double crust pastry
3 cups Ground Beef
1 tbsp Olive oil
2 tbsp Minced garlic
1/4 cup Very finely minced onions
1/4 cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Preparation:

Flatten the pastry dough and cut into 4-inch squares.
Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.
Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

Gulay Adobong ,Pinoy

Ingredients:

1/2 lb Talong
1/2 lb Potatoes
1 Chopped onion
2 cloves Minced garlic
- Vegetable oil
- Peppercorn
2 Bay leaves
- Soy sauce
1/2 tsp Sugar
1 tsp Freshly ground pepper

Preparation:

Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.

Misua at Sayote ,Pinoy

Ingredients:

2 bunches Misua
1/2 Sliced onion
3 cloves Minced garlic
2 tbsps Chopped ginger
3 cups Vegetable soup stock
2 Sayote
2 tbsps Peanut oil
1 tsp Salt
1 tsp Fresh ground black pepper

Preparation:

Saute your garlic in oil, add onion and ginger, fry until onions are translucent, then add your vegetable soup stock. Add salt and freshly ground pepper, bring to a boil, then drop in the sayote. Simmer until sayote is tender, add misua, and stir so that it will not stick. Let stand for about 3 minutes, then serve.

Ampalaya with Egg, Pinoy

Ingredients:

1lbs Ampalaya (bitter melon)
1/4lbs Cooked shrimp
1 Sliced onion
3 Sliced tomatoes
1 Sliced seedless cucumber
3 tbsp Olive oil
1 cup Raisins
1/2 tsp Sugar
1 tbsp Sea salt (for onion)
1 tbsp Distilled white vinegar

Preparation:

Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.

Chicken Makaroni Salad, Pinoy

Ingredients:

1/5 kilo macaroni noodles
3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins

salt and pepper to taste

Instructions:

Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.