Sinanglay na Tilapia

Ingredients:

4 pieces medium-sized tilapia, cleaned and removed scales
2 bunches pechay leaves
4 cloves garlic, minced
2 onions, minced
1 thumb-sized ginger, grated
4 pieces medium-sized tomatoes, diced
3 pieces green chili(siling pangsigang)
2 cups coconut milk
1/2 cup water
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine garlic, onions, ginger, tomatoes, salt and pepper then mix well.
2. With a sharp knife, slice the back of tilapia then stuff with mixture.
3. Wrap around the stuff tilapia with pechay leaves then secure with thread.

Part 2
1. In a pan, arrange wrapped tilapia then pour coconut milk and water.
2. Cover and simmer for 15 minutes or until the fish is cooked then add green chili.
3. Adjust seasoning with salt and pepper according to taste then simmer for another minute.
4. Remove from heat then transfer into serving plate. Serve hot with steamed rice.

Source: http://filipinostylerecipe.com/
http://filipinostylerecipe.com/2013/12/sinanglay-na-tilapia/

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Sarciadong Galunggong

Ingredients:

6-8 pieces medium-sized galunggong, cleaned
2 pieces eggs, beaten
4 medium-sized tomatoes, diced
1 medium-sized onions, diced
3 cloves garlic, minced
1/2 cup water
fish sauce and ground pepper to taste
cooking oil
2 tablespoons chopped spring onion(optional)

Procedures:
Part 1
1. Make a slit on both sides of galunggong then sprinkle with salt.
2. In a pan, heat cooking oil and fry fish until brown. Drain and set aside.

Part 2
1. In same pan, reduce the oil then saute onion, garlic and tomatoes until soft.
2. Add water, spring onion, fish sauce and ground pepper. Bring to boil.
3. Add beaten eggs, once the eggs curdles start stirring the mixture.
4. Add fried galunggong and simmer for minutes.
5. Transfer to serving plate then sprinkle with remaining spring onion. Serve with rice. Enjoy!

source: http://filipinostylerecipe.com/2013/11/sarciadong-galunggong/ 

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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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Pork Chop Steak

Ingredients:

4 pieces pork chops(thick-cut)
2 white onions, sliced in rings
1/4 tablespoons cooking oil
1 tablespoon butter

Marinade:
1/4 cup calamansi or lemon juice
1/2 soy sauce
4 cloves garlic, minced
1 teaspoon sugar
salt and pepper to taste

Procedures:
Part 1
1. Pound the meat with a meat pounder then marinate in calamansi, soy sauce, garlic, sugar, salt and pepper for at least 3 hours or overnight inside the fridge.

Part 2
1. In a pan, heat oil then melt butter over medium heat. Lightly fry the onion rings for a few seconds then drain and set aside.

Part 3.
1. In the same pan, fry marinated pork chops for 5-8 minutes each side. Drain and set aside.
2. Clean the pan then add a little oil, marinade and water then bring to boil.
3. Adjust season according to taste then simmer until reduce in half. Remove from heat.
4. Arrange pork chops in a serving plate then pour sauce on top.
5. Garnish with onion rings and spring onions then serve with steamed rice or potatoes. 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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Pork Adobo with Shrimp Paste

Ingredients:

1 kilo pork belly or ribs, cut into serving pieces
3 tablespoons sauteed shrimp paste
6 gloves garlic, chopped
2 tomatoes, chopped
2 pieces bay leaves
1 teaspoon black peppercorn
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup water
2 pieces green chili, chopped
1 tablespoon brown sugar
3 tablespoons cooking oil
1/2 cup soda(optional)

Procedures:
Part 1
1. Marinate pork in soy sauce, soda and sugar for 30 minutes.

Part 2
1. In a pan, heat oil then saute garlic and tomatoes until soft.
2. Add bay leaf, peppercorn and shrimp paste then continue sauteing for a minute.
3. Add marinated pork then stir cook for 3 minutes.
4. Add marinade, water and chili then simmer for 50 minutes or until tender. Add water if necessary.
5. Add vinegar then simmer for 5 minutes or until start to render oil.
6. Transfer to serving plate then garnish with remaining toasted garlic and chili slices. Serve with steamed rice.

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Chicken Tapa

Ingredients:

500 grams chicken fillet, cut into serving pieces
1/4 cup cooking oil

Marinade:
4 cloves garlic, minced
1/2 cup soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon oyster sauce
1 teaspoon cayenne pepper(optional)
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine chicken and all ingredients except cooking oil. Mix well then marinate for at least an hour inside the fridge.

Part 2
2. In a pan, heat cooking oil over low heat. Fry marinated chicken for 15 minutes or until golden brown.
3. Drain and transfer to serving plate. Serve with fried rice.

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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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Shrimps and Corn Soup

Ingredients:

200 grams medium shrimp, peeled and deveined
1 cup corn kernels
1 cup coconut milk
1 large potato, diced
1 onion, sliced thinly
2 cloves garlic, minced
2 cups water
salt and pepper to taste
spring onion for garnishing(optional)

Procedures:
Part 1
1. In a pan, heat oil then stir fry shrimp for a minute. Strain and set aside.
2. In a same pan, fry potatoes until light brown. Strain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic and onion.
2. Add coconut milk, water, potatoes and corn then simmer for 2 minutes
3. Add shrimps then season with salt and pepper.
4. Simmer for another minute then transfer to serving plate, garnish with spring onion. Serve.

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Pork Giniling with Liver Spread

Ingredients:

500 grams ground pork(giniling)
1 small can liver spread
2 pieces medium-sized potatoes, peeled and finely diced
3 gloves garlic, minced
1 onion, chopped
2 pieces medium-sized tomatoes, chopped
1/2 cup soy sauce
1/2 tablespoon grind pepper
salt and sugar to taste
5 tablespoons vegetable oil

1/4 teaspoon dried chili flakes(optional)
1 medium-sized red bell pepper, diced(optional)
3 pieces bay leaves(optional)

Procedures:
Part 1
1. In a pan, heat oil and fry the potatoes until slightly brown. Set aside.

Part 2
1. In a same pan, heat oil and saute garlic, onion and tomatoes then add ground pork and cook until light brown.
2. Add liver spread, soy sauce, bay leaf, chili flakes and pepper then cook for 3 minutes.
3. Adjust seasoning according to taste. Stir occasionally.
4. Add fried potatoes then cook until almost dry and start to render oil.
4. Remove from heat then transfer to serving bowl then serve 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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Bukayo

Ingredients:

4 young coconuts, grate into strips and reserve juice
a knot of pandan leaves
1/2 kilo brown sugar
1 tablespoon vanilla extract
1/4 teaspoon cornstarch(dissolved in 4 tablespoons water)
1 tablespoon cooking oil

Procedures:
Part 1
1. In a pan, heat oil then stir fry coconut strips until light brown. Set aside.

Part 2
1. In pot, boil coconut juice then add pandan leaves and brown sugar. Keep stirring until dissolves and start to thickens.
2. Remove pandan leaves then add vanilla extract. Stir until well blended.
3. Add coconut strips and dissolved cornstarch then stir frequently until thicken and caramelize.
4. While still hot, scoop a spoonful of mixture into a banana leaves or wax paper.
5. Repeat with the remaining mixture then let it cool for a few hours to harden. Serve.

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Asparagus Salami Pita Rolls

Ingredients:

6 pieces pita bread
6 salami slices
1 bunch medium-sized fresh asparagus, trimmed to 5 inch
quick melt cheese, slice into strips
salt and pepper to taste

Procedures:
Part 1
1. In a pot, boil water with salt then add asparagus. Cook for 1-2 minutes then drain and set aside.
2. In a pan, heat oil then fry salami for a minute. Drain on paper towels and set aside.

Part 2
1. Place pita bread in a flat surface then arrange salami slice.
2. Arrange 4-6 pieces asparagus and cheese slices.
3. Sprinkle with salt and pepper then roll.
4. Repeat the procedures for remaining pieces.
5. Pre-heat oven over 220 degrees Fahrenheit for 10 minutes then toast pita rolls for 5-8 minutes or until the cheese melted. Serve!

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French Toast

Ingredients:

10 slices bread(I prefer whole wheat)
4 eggs
1 cup milk
1 tablespoon brown sugar
a dash of salt
1/2 teaspoon cinnamon powder(optional)
powdered or confectioner’s sugar(optional)
butter
maple syrup or other syrup

Procedures:
Part 1
1. In a large bowl, combine eggs, milk, cinnamon, salt and sugar then mix until well blended
2. Soak the sliced bread for a few seconds into mixture one at a time then gently turn to coat the other side.

Part 2
1. In a frying pan, melt butter over low heat.
2. Toast each bread until bottom turns to golden brown then turn the bread over and do the same way.
3. Repeat the procedures for remaining slices.
4. Transfer toasted bread to serving plate, then dust with confectioners’ sugar.
5. Serve immediately with butter and syrup on top together with hot coffee.

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