Chicken Asparagus

Ingredients:

500 grams chicken fillet, cut into serving pieces
1 bunch medium-sized fresh asparagus
1 tablespoon oyster sauce
3 cloves garlic, minced
1 onion, chopped
1/4 cup chicken broth
3 tablespoons cooking oil
salt and pepper to taste

Marinade:
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
1 teaspoon sesame oil

Procedures:
Part 1
1. In a bowl, combine chicken and marinade then stir together. Set aside for 30 minutes.
2. Cut asparagus into 2-3 inches then separate the asparagus spears. Set aside.

Part 2
1. In a pan, heat oil then saute garlic and onion.
2. Add marinated chicken and stir cook until light brown.
3. Add chicken broth then simmer for 10 minutes or until chicken is tender.
4. Add oyster sauce then season with salt and pepper according to taste.
5. Add asparagus stalk and simmer for a minute.
6. Add asparagus spears and simmer for another minute.
7. Remove from heat then transfer to serving plate. Serve immediately.

source: http://filipinostylerecipe.com/
http://filipinostylerecipe.com/2013/11/chicken-asparagus/

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Sauteed Pechay

Ingredients:

2 bunches bok choy(chinese pechay), cut out the base
250 grams pork, cut into small pieces
4 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped(optional)
1 cup water or beef/pork broth
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then add pork and fish sauce. Stir cook until light brown then set aside.
2. In a same pan, saute garlic, onion and tomatoes until soft.
3. Put back pork then pour water and bring to boil then season with fish sauce and pepper.
4. Add bok choy then cook for 2-3 minutes or until half-done.
5. Remove from heat then serve with steamed rice. Enjoy.

source: http://filipinostylerecipe.com/2013/11/sauteed-chinese-pechaybok-choy/

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Sauteed Chicken and String Beans

Ingredients:

1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1/4 kilo chicken breast, cut into small pieces
5 cloves garlic, minced
1 onion, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 cup water
salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion until translucent.
2. Add chicken and salt then stir cook until light brown and tender.
3. Pour water, soy sauce, oyster sauce and pepper then simmer for 5 minutes.
4. Add string beans, stir and simmer for another 3 minutes or until string beans in tender.
5. Adjust seasoning then remove from heat. Serve hot with steamed rice. Enjoy!

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Stir Fried Beans and Mushrooms

Ingredients:

500 grams green beans, trimmed
200 grams mushrooms, sliced
1/4 cup butter
1 onions, chopped
3 gloves garlic, minced
1/4 cup water
1/2 teaspoon cornstarch(dissolved in 1/4 cup water)
salt and pepper to taste
dash of chili flakes(optional)
1/2 teaspoon sugar(optional)

Procedures:
1. In a pan, melt butter and saute garlic, onion and mushrooms.
2. Add green beans, water, chili flakes and soy sauce then simmer for 3 minutes.
3. Pour dissolved cornstarch then season with sugar, salt and pepper. Simmer for 2 minutes or until beans are tender and crisp.
4. Transfer to serving plate then serve.

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Gising-Gising

Ingredients:

500 grams green beans, sliced into small pieces
300 grams ground pork or pork meat with fat, sliced into small pieces
2 tbsp sauteed shrimp paste(bagoong alamang)
1 cup coconut cream(1st extract)
2 cups coconut milk(2nd extract)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste
4-5 pieces red hot chillies(labuyo), sliced into small pieces(optional)

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until it’s cooked.
4. Pour coconut milk, simmer for 15 minutes or until reduced and thick.
5. Pour coconut cream, green beans and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

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Stir Fried Ginger Beef and Broccoli

Ingredients:

300 grams beef sirloin, sliced thinly into strips
2 cups broccoli florets
2 cloves garlic, minced
1 thumb-sized ginger, grated
1 red bell pepper, diced
1/4 teaspoon chili flakes(optional)
3 tablespoons cooking oil

Marinade:
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup water or soda
4 tablespoons brown sugar
1 teaspoon sesame oil
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine beef and marinade then stir together. Set aside for 30 minutes.
2. Blanch broccoli in hot water for 1-2 minutes. Drain and rinse with cold water. Set aside.

Part 2
1. In a sauce pan, heat cooking oil and stir fry beef until for 2-3 minutes. Set aside.
2. In a same pan, saute garlic, ginger, bell pepper, chili flakes then pour marinade and bring to boil.
3. Pour dissolved cornstarch and adjust seasoning according to taste.
4. Add broccoli and beef then simmer in a minute.
5. Remove from heat then serve hot immediately with steamed rice.

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Garlic Mushroom

Ingredients:

400 grams fresh button mushrooms, whole or sliced
4 gloves garlic, minced
4 tablespoons olive oil
4 tablespooons calamansi or lemon juice
salt and pepper to taste
1/2 teaspoon chili flakes(optional)
2 tablespoons parsley, chopped(optional)

Procedures:
1. In a pan, heat olive oil and saute garlic and chili.
2. Add mushrooms, salt and pepper. Stir fry for 5 minutes or until mushrooms release its own juice.
3. Add lemon juice and simmer until oil is sizzling.
4. Add parsley and stir well. Transfer to serving plate and serve.

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Bacon Wrapped Green Beans

Ingredients:

500 grams green beans or baguio beans, end trimmed
8-10 smoked bacon strips
olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a pot, boil water with salt then blanch green beans for a minute.
2. Drain and rinse in cold water. Set aside

Part 2
1. Wrap a bacon slice around 5-8 pieces of green beans.
2. Repeat the step for remaining pieces then place in a baking pan.
3. Sprinkle with salt and pepper then drizzle with olive oil.
4. Pre-heat oven over 400 degrees Fahrenheit then bake wrapped green beans for 15 minutes or until bacon is crisp.
5. Transfer to serving plate then serve with your favorite dipping sauce.

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Stir Fried Beef and Togue

Ingredients:

300 grams beef sirloin, sliced thinly into strips
2 cups togue(sprouted mung beans)
3 cloves garlic, minced
1 onion, chopped
1 red bell pepper, diced
1/4 teaspoon chili flakes(optional)
4 tablespoons cooking oil

Marinade:
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup water or soda
4 tablespoons brown sugar
salt and pepper to taste

Procedures:
Part 1
1. Marinate beef in garlic, soy sauce, oyster sauce, sugar, salt and pepper for 2 hours or overnight inside the fridge.

Part 2
1. In a pan, heat oil then saute garlic, onion and bell pepper.
2. Add marinated beef, marinade, water then simmer in a low heat for 30 minutes or until tender. Add more water if necessary.
3. Season with sugar, salt and pepper according to taste.
4. Add sprouted mung beans, chili flakes then stir cook for 3 minutes.
5. Transfer to serving plate then serve hot with steamed rice.

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Button Mushroom Adobo sa Gata

Ingredients:
400 grams button mushrooms, whole
1 cup coconut cream
4 tablespoons vinegar
1 tablespoon olive oil
3 gloves garlic, minced
salt and pepper to taste
parsley or spring onions for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic and mushrooms until lightly browned.
2. Season with salt and pepper.
3. Pour vinegar and simmer for 1 minutes.
4. Add coconut cream and simmer until thicken. Stir constantly.
5. Transfer to serving plate and garnish with chopped parsley. Serve immediately.

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Ginataang suso

Ginataang suso(snail with coconut milk) is an exotic dish that you will find surprisingly delicious. Snails cooked in coconut milk that you will enjoy the richness flavor together with vegetables. You can try this dish if your looking for a mouth-watering recipe that will surely agree to your taste.

Good for 5-7 persons.

Ingredients:

1 kilo snails(suso)
1 kilo shredded coconut
5 cloves garlic, minced
1 onion, sliced
2 tbsp ginger strips
1 thumb-sized ginger, cut into strips
2 pieces green chilli(siling haba)
1 bunch string beans(sitaw), cut in 2-inch length
1/2 squash, chopped into 2x1 inch cubes
salt and pepper to taste

Procedures:
Part 1
1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.


Part 2
1. Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.
2. Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)
3. Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3
1. In a casserole, place the coconut milk(2nd extract) together with the garlic, onion and ginger. Set heat to medium until the liquid comes to a boil.
2. Pour in the snails and bring to a boil once more until it becomes thick.
3. Add the vegetables and green chili.
4. Add the coconut milk(1st extract). Bring to boil.
5. Add salt and pepper according to taste.
6. Continue cooking until the vegetables are tender but not overcooked.
7. Remove from heat. Serve hot. Enjoy!

Notes:
1. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.
2. In taking out the snail's content from the shell, you can use a fork or a toothpick.
3. If you like it spicy, put few chopped hot chilli.

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Tinolang Manok

Tinolang Manok(Chicken Tinola) or Filipino chicken ginger soup is one of the common dish in the Philippines. A simple Filipino recipe that is relatively easy to cook. Here is the basic and easy to follow recipe. Happy cooking!

Estimated time of preparation and cooking: 45 minutes. Good for 4-6 persons.

Ingredients :

1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or green papaya, cut into small pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water
4 tablespoon vegetable oil
salt to taste

Procedures :

1. In a sauce pan, heat oil over medium heat. Saute ginger and garlic until fragrant.
2. Add onions, stir-fry until softened and translucent.
3. Add chicken and Continue sauteing for 5 minutes or until the color of chicken turn to light brown.
4. Season with patis and salt.
5. Add in water and bring to a boil in a medium heat. Simmer for 20 minutes or until chicken is almost done.
6. Add in chayote or papaya. Continue simmering for another 5 minutes or vegetables are tender but not overcooked.
7. Adjust seasoning according to taste.
8. Add chili leaves then turn off the heat. Let stand for a few minutes to cook the vegetables and leaves.
9. Transfer to a serving dish and serve. Enjoy!

Notes:

1. You may used rice water(second washing)  instead of pure water to add the taste of the soup.
2. Potatoes also good if chayote or papaya were not available.

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Beef Broccoli

Estimated time of preparation and cooking:  45-50 minutes. Good for 3-5 person


INGREDIENTS:

1 kilo sirloin or flank beef, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
1/4 cup soy sauce
1/2 cup oyster sauce
1 tablespoon lemon or calamansi juice
1/4 cup cornstarch
1 teaspoon ground pepper
3 tablespoon cooking oil
sugar and salt to taste
1 cup water

3 tablespoon sesame oil(optional)
100 grams golden mushrooms, cut in half(optional)
1 carrot, sliced thinly into strips(optional)

PROCEDURES:
Part 1
1. In a bowl, mix beef together with soy sauce, lemon juice, cornstarch, salt, ground pepper, sesame oil and marinate for 15 minutes.
Part 2
2. In a wok or skillet, heat cooking oil and stir fry beef until color change to brown and start to sizzle. Set aside.
Part 3
3. In the same wok, heat cooking oil and saute garlic, onion and ginger.
4. Add in the broccoli and stir cook for 3 minutes
5. Add in beef, water, oyster sauce and sugar. Stir cook for another 5 minutes or until sauce thickens.
6. Season with sugar and salt according to taste. Serve hot.

Notes:
1. To slice beef very thin, freeze it and slice before it is completely thawed.
2. You may also add 1 carrot sliced thinly into strips and 100grams golden mushrooms cooked together with broccoli.

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Nilagang Baka(Beef Stew)

Estimated time of preparation and cooking: 1 - 1.5 hours. Good for 4-6 person.


Ingredients :

1 kilo of beef meat (brisket, shank,short ribs), cut into serving pieces
3 medium-sized potatoes, cut into quarter
5 pieces cardava banana(saging na saba)
3 Japanese corn cobs, cut into 3-4 pieces
1 small bundle green beans(baguio beans), trimmed
1 bundle bok choy (Pechay) , cut the 2 pieces
1 onion, chopped
1 tablespoon peppercorn
fish sauce(patis) or salt to taste
1 liter of water
1/2 small cabbage,  cut into quarter(optional)

Procedures:
1. In a large casserole, place the meat and add water. Set over medium heat and bring to a boil and simmer for about 1 hour or until meat is tender. Remove the scum as it rises. Add more water if necessary. Pressure cooker only takes 30 minutes.
2. Add corn and onion. Season with fish sauce and sprinkle some salt. Simmer for another 10 minutes or until the corn is tender.
3. Put potatoes and continue cooking until potatoes are cooked.
4. Then add cardava banana and all the vegetables. Do not cover and simmer for about 5 minutes or until vegetables are done. Do not overcooked the vegetables.
 5. Adjust seasoning with fish sauce and salt according to taste.
6. Serve hot with fish sauce and birds eye chili(siling labuyo) for condiments.

Notes:
1. You may also add anise or cinnamon powder for seasoning.
2. You can also try chicken (chicken stew) or pork (pork stew) for variety.

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Pinakbet or Pakbet

Pinakbet or Pakbet (Meat and Vegetable Stew with Shrimp Paste) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste.   One of my favorite when it comes to vegetables dishes as long as not overcooked. I'm not a fan of bitter melon, so I sliced it into small pieces that I can swallow directly. This recipe is a variation from Ilocos Region called "Pakbet Ilokano". Happy cooking.

Estimated Preparation and Cooking Time: 40-50 minutes. Good for 3-5 person.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
1/2 squash, chopped into 2x1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Serve with rice. Share and Enjoy!

Notes:
1. Some is allergic to shrimp paste, you may substitute with fish sauce(patis) instead.

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Adobong Sitaw

Adobong sitaw is another variant of classic Filipino adobo. It consist of string beans and meat braised in soy sauce, vinegar and spices. It can be cooked with chicken, pork or both, with liver or without. Some used crispy pork(liempo), mushrooms and tofu cubes as alternative protein base. Ideally, sauce should be naturally thick and oily but this is very delicious. This recipe is so easy to cook.

Estimated cooking time: 40-50 minutes. Good for 2-3 person.

Ingredients:

1/4 kilo ground lean pork or pork belly, cut into small cubes or strips
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1 head garlic; minced
1 medium onion; sliced
3 tablespoons of soy sauce
3 tablespoons of vinegar
1/4 cup water
1 bay leaf
black pepper
cooking oil
sugar
salt(as needed)
1-2 hardboiled eggs(optional)

Procedures:
1. In a pan, heat oil over medium heat.
2. Saute garlic and onion.
3. Add ground pork, sprinkle lightly with salt and black pepper.
4. Continue sauteing until pork color turn to brown.
5. Pour in vinegar and bay leaf. Continue to cook until vinegar is absorbed.
6. Pour in soy sauce and water, stir well.
7. Cover and simmer for about 10 minutes.
8. Add string beans, stir and simmer for another 10-15 minutes or until string beans in tender.
9. Season with sugar and salt according to taste.
10. Garnish with quarter of hardboiled eggs, serve hot and enjoy!

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Chopseuy

Chop seuy is a Chinese dish that is now popular for many Filipinos and some other countries. It consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice and some served with stir-fried noodles which they called Chow mein.

 In this recipe, I added shrimp and quail eggs that makes chop seuy special. I'll never forget to include "baby corn", because this is one of my favorite ingredients. It will be more tasty if you use meat broth instead of water. For me, I love pairing it with java rice instead of steam rice.

Estimated preparation & cooking time: 45 minutes. Good for 3-5 persons.


INGREDIENTS:

1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled

12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2" long(optional)
2-3 stalks celery(kinchay), chopped 1" long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips

2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)

1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar

Salt and pepper, as needed


PROCEDURES:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.


Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
6. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
7. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
7. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
8. Add the carrot, baby corn and then all the vegetables.
10. Add the sauce, stirring until it thickens.
11. Cook for about 10 minutes or until vegetables are done.
11. Add salt and pepper according to taste.
12. Serve hot with rice.

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Ginisang Sayote (Chayote Saute)

Ingredients:

3 pieces of chayote, chopped
1/4 kilo ground pork
2 tbsps of vegetable oil
3 cloves garlic, finely crushed
1 medium red onion, minced
1 tomato, minced
2 teaspoon of fish sauce
3/4 teaspoon ground black pepper
1 and 1/2 cup water
1 small carrot, chopped


Procedures:
1. In a pan, Saute garlic,onion and tomato. Cook until soft.
2. Add the ground pork, fish sauce and pepper. Keep stirring until the color of pork turn to light brown.
3. Pour water, cover and bring to boil.
4. Add the chayote and carrot. Mix, cover and cook for several minutes or until chayote and carrots are well done.
5. Serve hot.

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