Share your Fave Filipino Recipe

[MissLee]

http://i630.photobucket.com/albums/uu21/MumLee/pinakbet-food1.gif

In every Filipino household, there is always one member who knows how to cook. For us, cooking is one way of expressing our hospitality.

Since this is our new home, let us entertain our visitors by 'cooking' for them. Please share your favorite Filipino recipe here...:)

Ingredients:
1/4 kilo pork (with fat), cut into small pieces (i often put left over pritong tilapia or bangus or sugpo)
2 Ampalaya (bitter melons) sliced to bite size pieces - i prefer the baby ampalaya
2 eggplants, sliced to bite size pieces - i also prefer the baby talong
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced (but i always forget to add this ;p)
4 tablespoons bagoong isda (i prefer this one, yummy!) or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste


Cooking Instructions:

1.In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2.On the same pan, saute garlic, onion, ginger and tomatoes.
3.In a casserole, boil water and add bagoong.
4.Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5.Add in all the vegetables and cook until the vegetables are done, do not overcook.
6.Salt and pepper to taste.

***special thanks to abby for this kapampangan style of cooking pinakbet.:)

[jill]

Salamat!
I can try this

[Subsistence]

Wow one of my favorite food! :)

Unfortunately I only know how to eat. ^_^ :D

[keros_tn]

I have eaten pinakbet when i was in Philippines and that was a great Filipino recipe it haw that taste of local hospitality, it's a great recipe for those who
want to eat it!! enjoy

[jbrayos]

Pinakbet is like our everyday ulam in the province.

[purpleaf]

One of my favorites would be sinigang. It's easy to prepare and it's versatile since you can use any meat.

3/4 kilo meat (chicken, fish, pork, beef)
1 tali kangkong
2 tomatoes, sliced
2 onions, sliced
1 bulb garlic, minced
1 piece gabi (taro)
tamarind cubes if real tamarind not available

In a pot, sauté garlic and onion then add the tomatoes. Allow to simmer for simmer for 5 minutes.

Add the meat and pit some fish sauce.Allow to cook until slightly brown. Add water. Bring to a boil then simmer for 15 minutes.

Add the gabi. Let it simmer for 15 more minutes or until the meat is tender.

Add kangkong and let it cook, about 5 minutes. Add the cubes.

Yum!

[MissLee]

One of my favorites would be sinigang. It's easy to prepare and it's versatile since you can use any meat.

3/4 kilo meat (chicken, fish, pork, beef)
1 tali kangkong
2 tomatoes, sliced
2 onions, sliced
1 bulb garlic, minced
1 piece gabi (taro)
tamarind cubes if real tamarind not available

In a pot, sauté garlic and onion then add the tomatoes. Allow to simmer for simmer for 5 minutes.

Add the meat and pit some fish sauce.Allow to cook until slightly brown. Add water. Bring to a boil then simmer for 15 minutes.

Add the gabi. Let it simmer for 15 more minutes or until the meat is tender.

Add kangkong and let it cook, about 5 minutes. Add the cubes.

Yum!

We cook the same way. :) I've seen others cook sinigang differently. They don't actually saute the garlic and onion. They just put it in together with the meat.

Thanks for sharing your favorite Filipino recipe.:)

[MissLee]

Wow one of my favorite food! :)

Unfortunately I only know how to eat. ^_^ :D

Haha! That's ok. Let somebody else cook it for you. ;)

[MissLee]

I have eaten pinakbet when i was in Philippines and that was a great Filipino recipe it haw that taste of local hospitality, it's a great recipe for those who
want to eat it!! enjoy

Thanks keros_tn. I'm glad you didn't forget how it was called. Perhaps you really liked it then. :)

[MissLee]

Pinakbet is like our everyday ulam in the province.

Are you an Ilokano? During one of my visits in Ilocos, I've tasted one of the yummiest pinakbet with bagnet as toppings...my taste buds had never recovered since then. I'm craving for it until now. :D

[MissLee]

Salamat!
I can try this

Yes try it please and pass it on. :)

[MissLee]

Has anyone tried this before? It actually originated from Nueva Ecija. Its a mixture of veggies and seafood. I'll be cooking this for you on my next post...:D

[purpleaf]

My dad is from this place but I never tried it yet. Share it, pleeease!!!

[anj_fire]

Are you an Ilokano? During one of my visits in Ilocos, I've tasted one of the yummiest pinakbet with bagnet as toppings...my taste buds had never recovered since then. I'm craving for it until now. :D

hehe. I am an Ilocano. Fortunately I know how to cook one. But i think Tagalog has a different pinakbet, we call it Bulanglang in Ilocano.

You can use any vegetable but traditionally we cook pinakbet with just:

native ampalaya
sibuyas tagalog or onion
tomato
native eggplant
okra
sili
garlic
any favorite sahog (pork, chicken, fish,<my lola loves grilled or fried fish>)
any favorite fish bagoong (not alamang)

you can choose between this 2 ways to cook yours:

1) just saute garlic, onion, and tomato. Add your favorite sahog. Cook it a bit until it's brown (this is if your not using a fish of course). Layer your vegetables. Add water then cover and cook for ab out 5 to 10 minutes.

2) Layer your vegetables. Top it with the the sahog, add bagoong and water, then cook for 5 to 10 minutes.

[MissLee]

My dad is from this place but I never tried it yet. Share it, pleeease!!!

Ingredients:
- baguio vegetables (cauliflower, string beans, carrots, young corn, bell pepper)
- pusit & lean pork
- quail egg
- oyster sauce (1/2 cup), flour and 2 cups water
- chili powder or fresh labuyo (native chili. WARNING: very strong!)
- garlic, onion, tomato

Steps:

For the sauce:
1. Saute garlic, onion and tomato.
2. Add the chopped pusit and chopped lean pork. Cook until tender.
3. Add chili powder or labuyo. Pour in the oyster sauce. You may add pork
cubes too if available. Also, add the boiled quail eggs. Then the flour already mixed with water.

For the veggies, just blanch it in boiling water for a few seconds. Or you can cook it with butter just enough to change the color.

You may now heat your sizzling plate - should be really hot. Wipe the surface with oil or butter. Toss the veggies in and pour the sauce. That's it!:)

***Do you know why it is called gising-gising?.
Its because of the strong taste of labuyo or chili powder which will absolutely get into your nerve and make you awake for sometime. . :D

[MissLee]

hehe. I am an Ilocano. Fortunately I know how to cook one. But i think Tagalog has a different pinakbet, we call it Bulanglang in Ilocano.

You can use any vegetable but traditionally we cook pinakbet with just:

native ampalaya
sibuyas tagalog or onion
tomato
native eggplant
okra
sili
garlic
any favorite sahog (pork, chicken, fish,<my lola loves grilled or fried fish>)
any favorite fish bagoong (not alamang)

you can choose between this 2 ways to cook yours:

1) just saute garlic, onion, and tomato. Add your favorite sahog. Cook it a bit until it's brown (this is if your not using a fish of course). Layer your vegetables. Add water then cover and cook for ab out 5 to 10 minutes.

2) Layer your vegetables. Top it with the the sahog, add bagoong and water, then cook for 5 to 10 minutes.

In our place, 'bulanglang' is as simple as boiling water with 'bagoong' to taste and onion. Then just add the fried or broiled fish and the veggies altogether. Done and ready to serve...;)

[anj_fire]

In our place, 'bulanglang' is as simple as boiling water with 'bagoong' to taste and onion. Then just add the fried or broiled fish and the veggies altogether. Done and ready to serve...;)

We call your "bulanglang" as "dinengdeng". Our bulanglang is the one that uses bagoong alamang instead of bagoong isda.

[esembrano]

unfortunately i dont eat pinakbet because of the kalabasa present.. id rather eat ampalaya than kalabasa. i just dont like the texture.. :(

[MissLee]

We call your "bulanglang" as "dinengdeng". Our bulanglang is the one that uses bagoong alamang instead of bagoong isda.

I see. They're both equally yummy right? And very Ilokano too.:)

[MissLee]

unfortunately i dont eat pinakbet because of the kalabasa present.. id rather eat ampalaya than kalabasa. i just dont like the texture.. :(

You can also use camote instead of the kalabasa. :D

[anj_fire]

I see. They're both equally yummy right? And very Ilokano too.:)

yup! very delicious. I usually eat this with lechon kawali or grilled fish.

[anj_fire]

unfortunately i dont eat pinakbet because of the kalabasa present.. id rather eat ampalaya than kalabasa. i just dont like the texture.. :(

the pinakbet we have doesn't use kalabasa. you can check my recipe. hehe

[MissLee]

Wrappers
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
About 3 tablespoons cooking oil

Filling
1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper
5 tender lettuce leaves


Getting Ready
Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.

Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.

Cooking
Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.

Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.

[ccuevas]

Beef Stew (Nilaga) Recipe
Estimated Cooking time: 1 to 2 hours


Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes

8 potatoes cut the same size as the beef

1 bundle Pechay (Bok choy) cut into 2 pieces

1 small cabbage, quartered

5 onions, diced

1 head garlic, minced

4 tablespoons of patis (fish sauce)

3 tablespoons of cooking oil

10 corns of black pepper

1 liter of water

Salt and pepper to taste



Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.

Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.

Add the potatoes. Continue to simmer until potatoes are cooked.

Add the cabbage then the pechay. Do not over cook the vegetables.

Salt and pepper to taste.

Serve steaming hot in a bowl and plain white rice.



Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

[Kelly]

Chopsuey Recipe
Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces

1/4 kilo shrimps, shelled, deveined and halved

1/4 kilo chicken liver and gizzard, sliced to small pieces

1/4 kilo cauliflower, broken to bite size

1/4 kilo string beans

1/4 kilo snow peas (sitsaro)

1/4 kilo cabbage, cut into squares

2 stalks of leeks, cut into 2" long pieces

3 stalks celery, cut into 2" long pieces

5 cloves garlic, diced

2 onions, diced

1 carrot, sliced thinly

1 piece red bell pepper, cut in strips

1 piece green bell pepper. cut in strips

2 tablespoons of cornstarch, dissolved in 1/4 cup of water

2 cups chicken stock (broth)

3 tablespoons of sesame oil

3 tablespoons of patis (fish sauce)

4 tablespoons of corn oil or vegetable oil

Salt to taste



Chopsuey Cooking Instructions:

In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

Salt and pepper to taste.

Serve hot with rice.

[MissLee]

Ingredients:

* beef-caldereta.jpg2 cups and 2 tbsp unsweetened pineapple juice
* 1 kg. beef ribs
* 2 pieces small onions, sliced
* 2 tbsp. cooking oil
* 2 tbsp. minced garlic
* ¼ cup chopped onions
* 1 tbsp. pickle relish
* 1 250ml. tomato sauce
* 1 85g. can liver spread
* 1 knorr beef cubes
* ¼ cup grated cheddar cheese
* salt and pepper to taste
* 2 pieces medium potatoes, cubed and fried
* 1 piece medium carrots, cubed and fried

Cooking Instructions:

* Combine beef, pineapple juice, Knorr beef cubes and onions in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.
* Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.
* Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.
* Add fried potatoes and carrots and cook for another 5 minutes.

[MissLee]

It's Friday today and it has been a tradition in the family to cook munggo. No definite reason was given to me by my mom but according to her, this practice had been going on for ages not only within our family but with other Pinoys who have strong traditional beliefs.

I like my ginisang munggo with malunggay leaves because of its nutritional content. So lets get started...

1 lb large shrimp
2 cups dry munggo beans
1 onion, peeled and sliced
2 tbsps oil
2 cloves sliced garlic
2 cups Chicken soup stock
1 thin slice of fresh ginger
1 tsp salt
1 tsp pepper
malunggay leaves


Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans.

Add oil into a large preheated saucepan, and stir fry your onion and garlic, then add your chicken soup stock, munggo beans and ginger. Bring to a boil, reduce heat, cover, simmer for 20 minutes, then continue cooking for about 10 minutes.

Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor.

Finish by adding malunggay leaves.:)

[dawn of day]

Pinakbet is my favorite. It is super healthy and I just really love the taste. Thanks for posting the recipe, I will definitely try this at home....

[mscaracter]

1/4 kilo pork (sliced very thinly)
1 small head of garlic (minced)
1 cup baguio beans (julienne)
3 cups long chili pepper (julienne)
Pinch of salt and pepper
1 cup coconut cream
1 small onion (minced)
1 cup coconut milk

Soak chili peppers in salted water for 30 minutes, rinse, then strain well.

In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion, then mix pork once more. Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.

Add in baguio beans and chili pepper and cook until dish gets a little dry. Pour in coconut milk and cook until sauce thickens.

Season to taste.

Make sure to have lots of water when eating this dish! lol :p

[mscaracter]

Kare Kare Recipe
Estimated cooking time: 2 hours

Kare Kare Ingredients:

* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional
kare kare, use cleaned beef tripe instead of beef)
* 1/2 kilo oxtail, cut 2 inch long
* 3 cups of peanut butter
* 1/4 cup grounded toasted rice
* 1/2 cup cooked bagoong alamang (anchovies)
* 2 pieces onions, diced
* 2 heads of garlic, minced
* 4 tablespoons atsuete oil
* 4 pieces eggplant, sliced 1 inch thick
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 bundle of sitaw (string beans) cut to 2" long
* 1 banana bud, cut similar to eggplant slices, blanch in boiling water
* 1/2 cup oil
* 8 cups of water
* Salt to taste

Kare Kare Cooking Instructions:

* In a stock pot, boil beef and oxtails in water for an hour or until cooked.
Strain and keep the stock.
* In a big pan or wok, heat oil and atsuete oil.
* Sauté garlic, onions until golden brown, then add the stock, toasted
rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15
minutes. Salt to taste.
* Add the eggplant, string beans, pechay and banana bud. Cook the
vegetables for a few minutes - Do not overcook the vegetables.
* Serve with bagoong on the side and hot plain rice.

Enjoy :D