Pinoy Recipes

Admin Number of posts : 528 Registration date : 2007-07-01

The
delicious ukoy is a fritter carefully composed of a large shrimp and
bean sprouts held in a light batter and deep-fried. Sometimes foods are
quickly fried in slender strips (fish, meat, or vegetables) to create
crispy garnishes.

INGREDIENTS:

½ cup all-purpose flour
½ cup cornstarch
1/3 cup Mama Sita’s Palabok (Shrimp Gravy) Mix
¾ cup cold water
1 cup kalabasa (squash), shredded (squeeze off excess water)
½ cup carrots, shredded (squeeze off excess water)
¼ cup leeks, minced
12 pcs shrimps, small, peeled and deveined
1 pc tokwa (hard bean curd), cut into ½” cube
2 tbsps cooking oil

Garlic Dipping Sauce :
½ cup Vinegar
2 tsps garlic, crushed
dash of black pepper
pinch of salt

Procedure:

1.
To prepare the batter: In a mixing bowl, combine all-purpose flour,
cornstarch, Mama Sita’s Palabok (Shrimp Gravy) Mix and water. Squeeze
off excess water from the squash and carrots. Stir in squash, carrots
and leeks.

2. To form the fritters: In a saucer, form batter
mixture into small 2” patties. Top with a shrimp and 3 tofu cubes.
Gently slide into pre-heated pan with cooking oil (350ºF or 170ºC) and
fry until golden brown, about 5 minutes. Drain off excess oil. Continue
process until you use up the batter mixture. Serve hot with garlic
dipping sauce.

3. To prepare the garlic dip: In a bowl, combine
vinegar, garlic, black pepper and salt. Stir. Let stand for at least 20
minutes. Reserve until needed.

***Makes about 1 dozen 2” Ukoy fritters

Admin Number of posts : 528 Registration date : 2007-07-01

Published Date: 2007/4/15 14:32:33

Pochero,
is a Philippine adaptation of a traditional Spanish dish called cocido,
which is one of those stews with eight types of meat and a smattering
of vegetables and chickpeas.

Pochero can feature as many kinds
of meat as the cooks’ imagination can master, from pork, or big whole
fish like snapper any big fish that had delicious flesh or even Shrimps.

Serves 6-8
Preparation time: 15 mins
Cooking time: 2 hours

Ingredients:

3-4 saba bananas (plantains)
2 tablespoons oil
2 pieces chorizo sliced into 1-cm (½-in) pieces
1 kg (2 lb) boneless beef shanks
2 liters (8 cups) beef stock
2 medium potatoes, peeled and quartered
100 g (¾ cup) chickpeas
1 cabbage, quartered
2 tablespoons patis (fish sauce)

Dip:
250 ml (1 cup) patis (fish sauce)
125 ml (½ cup) calamansi juice

Procedure:

Peel then slice the saba bananas diagonally into 2½-cm (1-in) pieces and set aside.

In a frying-pan, heat oil and fry the chorizo about 2 minutes on each side or until firm.

Set aside.

In
a stockpot, bring the beef shanks and beef stock to the boil, then
lower heat and simmer for about 1½ hours, or until beef is almost
tender.

Add water if necessary to make sure it does not dry out.

Add
the potatoes and the bananas. Simmer for about 15 minutes more, then
add the chickpeas and chorizo and continue simmering for another 5
minutes.

Add the cabbage and season with patis. Simmer just until cabbage is tender crisp, about 2 to 3 minutes.

To make the Dip, blend ingredients then divide into individual portions.

Serve Pochero with rice and Dip.

Admin Number of posts : 528 Registration date : 2007-07-01

INGREDIENTS:

1-1/2 to 2 cups sugar
4 cups water
1 can (46 oz) Del Monte 100% Pure Pineapple Juice
1 can (24 cl) Del MOnte 100% Pure Unsweetened Orange Juice
3-4 tbsp calamansi juice
300 g ripe avocado, flesh mashed or pureed
1 can (330 ml) clear soft drink, chilled

PROCEDURE:

1. Make syrup by boiling water and sugar for 3 minutes. Cool.

2.
Combine syrup with the rest of the ingredients except soft drink. Cover
and freeze. Take out from the freezer to slightly thaw. Blend in a
blender until slushy. Add soft drink to make a punch.

***Serves 12 / High in Vitamin C – helps fight common infection

Admin Number of posts : 528 Registration date : 2007-07-01

Author : majorchef

Article ID : 29

Audience : Default

Version 1.00.01

Published Date: 2007/4/15 14:13:59

Before
aluminum pans and even clay pots were invented, foods were in whatever
was available. Large seashells, bamboo tubes, coconut shells and even
leaves were used as containers. Chicken binakol in Batangas originally
used the famous Batangas native chicken and was cooked in a bamboo tube
to seal in the juices. In the Visayan binakol, on the other hand, the
chicken was simmered with tanglad in the coconut shell itself.

Ingredients:

2 tablespoons oil
1 tablespoon crushed garlic
1 small onion, chopped
1 thumb-size ginger, sliced thinly
1 kilo chicken breast, cut into strips
5-6 cups water or chicken broth
patis and pepper to taste
buko water from 1 buko
chopped buko meat
spinach, malunggay or sili leaves

Procedure:

In a saucepan, heat oil then sauté garlic, onions and ginger.

Add chicken and stir-fry for a few minutes. Pour in water or chicken broth then season to taste.

Simmer until chicken is tender.

Add buko water and meat. Add the leafy vegetables just before serving.

Admin Number of posts : 528 Registration date : 2007-07-01

Author : majorchef

Article ID : 30

Audience : Default

Version 1.00

Published Date: 2007/4/15 14:23:10

Another
famous dish from the food-loving Ilonggo's is Pancit Molo named after a
well-know district in the province. This pancit like is unlike other
pancit beacues it is not dry but soupy and it does not make use of
long, thin noodles but instead wonton wrappers made from rice flour.
Leftover wonton wrappers can also be cut into strips and drop into the
hot broth.

Ingredients:

Filling:
¼ kilo ground pork
¼ kilo shrimps, chopped
1 small singkamas, finely chopped
1 small carrot, finely chopped
½ teaspoon pepper
1 teaspoon salt
1 egg
1 pack molo wrapper

Stock:
2 tablespoons oil
3 cloves garlic, chopped
1 small onion, chopped
1 chicken breast, cooked and flaked
3 slices Chinese ham, chopped
½ cup shelled shrimps
6 cups chicken broth
salt and pepper to taste
chopped spring onions
fried garlic

Procedure:

Combine all the ingredients for the filling except for the molo wrapper.

Put
some filling on one corner of a molo wrapper. Roll up to enclose. Get
the two ends and pinch together to seal. Do this for all the filling
and wrappers.

Set aside.

In a saucepan, heat oil then sauté garlic and onions.

Add chicken, ham and onions. Add chicken, ham and shrimps. Cook for a few minutes then add the broth.

Bring to a boil then drop in the stuffed molo wrappers. Season to taste. Cover and let boil.

Serve hot topped with spring onions and fried garlic.

Admin Number of posts : 528 Registration date : 2007-07-01

Author : majorchef

Article ID : 20

Audience : Default

Version 1.00

Published Date: 2007/4/6 3:49:59

Inihaw na Pusit (Grilled Squid)

The
uniquely intense craze about ihaw ihaw--grilled meats and
seafood--among Filipinos has evolved as a result of geography and
history.

All Southeast Asian countries are fond of grilled
foods, but the Filipinos acquired a more heightened sensitivity for
grills because as islanders they were more predisposed to fresh food
cooked plainly over fire.

Here's how to make a grilled squid.

In a bowl, mix all the ingredients and marinate the squid for 1 hour. Grill squid for about 4 minutes on each side.

Ingredients:

1 kilo squid

1/2 cup honey

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup vinegar

1/2 head garlic (minced)

1/2 tablespoon ginger (minced)

1 teaspoon hot chili pepper (minced)

2 teaspoons salt

Procedure:

Wash and clean squid well.

Take out the black ink.

Take out the skin and film.

In a bowl, mix all the ingredients and marinate the squid for 1 hour.

Grill squid for about 4 minutes on each side.

Heat remaining marinade mixture for sauce.

Serve with sauce.

Admin Number of posts : 528 Registration date : 2007-07-01

Author : majorchef

Article ID : 25

Audience : Default

Version 1.00.01

Published Date: 2007/4/6 13:20:12

Bagoong Rice- The famous bagoong rice with the mango strips, fried egg and slightly sweetened pork is really yummy.

Ingredients:

2 tbsps. garlic flavor margarine
1 tbsp. + 1 tsp. Thai shrimp paste
4 cups rice, cooked

Toppings:

2 tbsps. dried alamang, fried
1/4 cup toasted peanuts, coarsely chopped sprigs of coriander leaves
5-6 pieces shallots, sliced
1 pack chicken tocino, fried and sliced into strips
1/2 pc. green mango, julienned

2 pcs. egg, fried & sliced into strips
stalks of spring onion, chopped
pinch of toasted sesame seeds

Procedure:

Heat margarine in a skillet.

Add the shrimp paste and cooked rice.

Stir-fry half of the topping ingredients until well-blended.

Place rice on a serving plate, top with other half of the topping ingredients.

(Makes 6 servings)

Admin Number of posts : 528 Registration date : 2007-07-01

Author : majorchef

Article ID : 28

Audience : Default

Version 1.00

Published Date: 2007/4/6 14:20:03

YOU WILL NEED:

1 cup rice flour
2 cups brown sugar
3 cups water
1 teaspoon lye water (potassium carbonate solution sold in markets or grocery stores)
Freshly grated coconut

HERE's HOW:

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full.

Steam in a large pan with a cover; the water should be 2 inches deep.

Cook for 30 minutes or until a toothpick inserted comes out clean.

Add more water if needed until cooking is done.

Remove from the muffin pans and serve with freshly grated coconut.

Admin Number of posts : 528 Registration date : 2007-07-01

Author : majorchef

Article ID : 32

Audience : Default

Version 1.00

Published Date: 2007/4/15 14:41:02

This is very easy to do. Instead of pork chop, I usually use pork belly that you can order from your butcher.

Overnight
marinading is recommended but if you didn't plan for it, as long as the
meat stays on the marinade for at least two hours in the refrigerator,
it would be fine.

Makes 4 to 6 servings
Preparation time: 5 mins + at least 2 hour for marination
Cooking time: 30 mins

Ingredients:

1 kg (2 lb) pork belly
Cloves of 1 head of garlic, crushed
125 ml (½ cup) 7-Up or Sprite
125 ml (½ cup) vinegar
2 tablespoons sugar
Freshly ground black pepper

Vinegar-Soy Dip
1 medium onion, finely diced
250 ml (1 cup) vinegar
125 ml (½ cup) soy sauce
Freshly ground pepper
1 sliced finger chili (optional)

Procedure:

>> Slice pork belly lengthwise about 2 cm (¾ in) wide.
>>
Combine garlic, Sprite or 7-Up, vinegar, sugar and pepper in a bowl.
Pour over pork belly. Cover and marinate 3 to 4 hours in refrigerator.
>>
When ready to cook, drain pork and discard marinade. Heat grill to
medium and grill pork until thoroughly cooked, about 15 to 20 minutes
on the first side and 10 minutes on the second side..
>> To
make the Vinegar-Soy Dip, combine the onion, vinegar, soy sauce and
pepper in a bowl. Stir to blend. For a spicier dip, add the sliced
chili, if desired.
>> Serve the grilled pork with the dip and cooked white rice.

Admin Number of posts : 528 Registration date : 2007-07-01

Article ID : 26

Audience : Default

Version 1.00.01

Published Date: 2007/4/6 13:44:44

Kalderetang Baka is beef stew in tomato sauce with potatoes, carrots, bell peppers and olives.

Ingredients:

1 kilo beef (for stewing, cut into chunk cubes)
1/2 kilo beef liver (cut to almost the same size as the beef
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
4 big red peppers (diced)
3 big green peppers (diced)

1/2 cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil
2 tablespoons tomato paste
3/4 cup all purpose cream
3/4 cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 1/2 teaspoon cornstarch in little water

Procedure:

In a casserole, saute garlic, onion, tomatoes and all the pepper.

Add in the beef and the liver. Cook for a little while and take out the liver and set aside.

Pour in the stock and tomato paste.

Bring to a boil and lower the fire and let simmer until beef becomes tender.

Season with salt and pepper.

Add in olives, and diluted cornstarch.

Grate liver and add into the mixture.

Allow sauce to thicken and add in cream and grated cheese.

Serve hot

Admin Number of posts : 528 Registration date : 2007-07-01

Author : majorchef

Article ID : 7

Audience : Default

Version 1.00.01

Published Date: 2007/3/25 23:22:56

Fried Fish with Sweet and Sour Sauce

Serves 6
Preparation time: 15 mins
Cooking time: 25 mins

Ingredients:

1 kg (2 lb) whole and red snapper, cleaned
75 g (½ cup) plain flour, for dredging
125 ml (½ cup) oil
100 g (½ cup) castor sugar
125 ml (½ cup) vinegar
125 ml (½ cup) water
3 tablespoons tomato ketchup
1 medium carrot, peeled and cut into 1-cm (½-in) rounds
1 medium green capsicum, cut into 1-cm (½-in) strips
1 medium red capsicum, cut into 1-cm (½-in) strips
1 medium cucumber, peeled and cut into 1-cm (½-in) rounds
Fresh coriander leaves (cilantro), to garnish

Directions:

Score
the red snapper all over and dredge in flour. Heat oil in a wok and fry
the fish and fry the fish about 10 minutes on one side and 6 to 7
minutes on the other side, until completely cooked and fish flesh is no
longer glassy. Removed from pan and drain on paper towels.

Combine
sugar, vinegar, water and tomato ketchup in a saucepan. Add carrot,
cook for about 5 minutes, then add capsicums and cucumber. Simmer
without stirring, for a further 5 minutes or until vegetables are
tender yet firm.

Arrange fish on a serving platter. Pour vinegar
mixture over fish. Arrange vegetables around fish and garnish with
fresh coriander.

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