FIND RECIPES

A Baby Shower

Finally it's over and was a success. Eighty plus R.S.V.P. so lots of preparation and cooking done.
Special Order Lollipop
Cup Cakes

Fondue
The rest of the food are all home made.
Sumi Salad
Chicken Teriyaki
Chopsuey
Potatoes and Peppers
Pork Menudo
Chicken Embutido
Leche Plan and Doble Fudge Brownies
I also made bam-i and strawberry peach float but forgot to take pictures. Lumpia shanghai and fried chicken was ordered from Chowking and a friend also make her specialty, Pinoy Spag. Lots of food, lots of people and lots of gifts for the baby. Overall was a success. I hope everyone went home full and happy.

Adobong Pusit

Cooked dry
Ingredients:
1 lb squid, clean and drain excess water
5 pieces garlic cloves, sliced thin
3 pieces bay leaves
salt and ground pepper to taste
1 tablespoon sugar
1/2 cup vinegar
1 tablespoon cooking oil
Cooking Direction:
Using a wok arrange squid and add the garlic, ground pepper, bay leaves, vinegar and a dash of salt. Cook in high heat for 5 minutes. Add sugar and cooking oil. Continue cooking for few more minutes till the sauce thickens. Remove from heat and serve.

Chicken Pochero

Ilonggo Style
Ingredients:2 lbs chicken, cut into serving sizes
3 pieces cooking (saba) banana, cut in half
1 med. red bell pepper, julienne
2 pieces potato, cut into 4
1 large eggplant, cut into bite size
10 pieces long beans, cut into 3"
1 small cabbage, cut into 4
1/2 lb petchay, remove ends
3 garlic cloves, minced
1 small onion, sliced thin
6 pieces whole pepper corn
1 tablespoon fish sauce
salt and ground pepper to taste
1 tablespoon cooking oil
water for boiling
Cooking Direction:Using a deep pot, sauté garlic and onion in cooking oil till golden brown. Add slices of chicken, fish oil and pepper corn. Simmer for few minutes. Add enough water to cover the chicken and turn to boil. Once the chicken is fully cooked start adding the vegetables starting with the banana, potatoes, bell pepper, long beans and eggplant. Continue boiling for 5 minutes and season with ground pepper and salt. Now add the cabbage and petchay. Simmer for 2 more minutes. Remove from heat and serve.

Karioka Recipe

A step by step yummy recipe on how to make Karioka.

Ingredients:1 cup sweet rice flour (glutinous rice flour can be used as a substitute)
1 cup sweetened shredded coconut
3/4 cup coconut milk
2 cups cooking oil
Coating:
1/4 cup brown sugar
1/2 cup coconut milk
Cooking procedure:1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed.
2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside.
3. Heat a cooking pot then pour-in cooking oil.
4. Deep fry the mixture that were formed into balls in medium heat for 5 to7 minutes or until the color turns light to medium brown.
5. Turn off heat and remove the balls from the cooking pot. Transfer the balls to a plate lined with paper towel. Set aside.
6. Start making the coating by heating a saucepan and pouring the coconut milk in. Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat.
7. Dip the fried balls into the coating then skewer, if desired.
8. Serve. Share and enjoy!

Ginisang Upo

Another recipe that is so easy to make yet very tasty.
Ingredients:1/2 lb shrimp, remove shell
6 pieces meat balls, cut into 3
4 lbs upo, cleaned and julienned
3 garlic cloves, minced
1 small onion, cut thin
salt and ground pepper to taste

Cooking Direction:Heat cooking oil in a wok. Saute garlic then the onions. Once the onion turns caramelized add the meat balls and the shrimp. Few minutes after add 2 cups of water and turn into boil for 5 minutes. Season with salt and pepper and add the upo. Simmer for 5 minutes then remove from heat and serve.

Danggit

Fried danggit dipped in spicy vinegar, scrambled eggs with tomatoes and onions and garlic rice for breakfast. It can't get any better than this.


Nilupak na Saging

This kakanin reminds me of the food vendors that goes house to house to sell assorted kakanin (sweets) in a big basket in my hometown, Iloilo City. A recipe so easy to make and you only need 3 ingredients.

You will need:
12 pcs steamed/boiled saging na saba (previously frozen), cut into cubes
1 cup young grated coconut
1/3 cup brown sugar (add more if you want it sweeter)
margarine or butter
steamed banana leaves


Whole Steamed Saba Bananas, 2 packs of 6 for $3.-
Product of the Philippines


Cooking Direction: Using a mixing bowl, combine banana, sugar and 1/3 cup of young coconut. Crush the mixture using a mortar and pestle (almiris). You don't want it too crushed so easy when crushing. Add the remaining young coconut to the mixture and stir one more time.



How to serve: Brush light the molder with margarine/butter. (I used the smallest tupperware I have for molding) Pack it up with the nilupak na saging. Arrange in a platter covered with steamed banana leaves and serve.

Chicken Tausi

Chicken cooked in black bean sauce.
Main Ingredients:
3 lbs chicken, cut into bite size pieces
3 tablespoon black bean sauce
cooking oil for frying
1 large onion, cubed
6 pieces garlic cloves, minced
1 green bell pepper, diced

For the Marinade:
2 tablespoon soy sauce
2 tablespoon cooking wine (optional)
3 tablespoon cornstarch
dash of salt
Combine all marinade ingredients. Mix chicken thoroughly and refrigerate for 30 minutes.Fry marinated chicken in cooking oil until golden brown and fully cooked. Remove fried chicken and drain excess oil. Discard used oil from the wok.While frying the chicken you can start preparing the sauce then set aside.
For the sauce you need:
3 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 cups of water
2 tablespoon cornstarch
Using the same wok add 2 tablespoon cooking oil and saute the onions. Add the minced garlic then the black bean sauce. Saute for few minutes then add the bell pepper, chicken and the sauce to the wok and cook for 5 to 10 minutes or until the sauce thickens. Transfer to a serving dish and serve.

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