Filipino Food Recipes

Estimated cooking time: 1 hour Rellenong Bangus Ingredients: * 1 big bangus (milkfish) * 3 cloves of garlic, minced * 1 onion chopped * 2 tomatoes, diced * 1 egg * 1/4 cup lemon juice * 1 small carrot, finely chopped * 1/4 cup soy sauce * 4 tablespoons of cooking oil * salt and pepper to taste * ham, finely chopped * raisins * cooked peas Rellenong Bangus Cooking Instructions: * Scale and remove the intestines of the bangus. * With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. * Marinate the head and skin in lemon juice, soy sauce and pepper. * Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes. * Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender. * Add the chopped ham, cooked pea

Those who like the taste of crabs will enjoy eating this dish. The stuffing contains only pure crab meat, sautéed with garlic, onion and tomatoes, which give it added flavor. You may steam the crab ahead and fry the meat from the shells. Keep crab meat refrigerated until ready to cook as stuffing. Serves 4-6 Preparation time: 10 mins Cooking time: 30 mins Rellenong Alimasag Recipe Ingredients: * 6 crabs * 90 ml (1/3 cup) oil * 3-4 cloves garlic, peeled and diced * 2-3 small tomatoes, diced * Salt and pepper * 1 egg, lightly beated * 2 tablespoons cornstarch * 2 tablespoons bread-crumbs Rellenong Alimasag Cooking Instructions: * Steam crabs until fully cooked, about 10 minutes. Allow to cool. * Open crabs and remove the meat from the crabs. Set the meat aside. Reserve shells and claws. * Heat 2 tablespoons of the oil in a frying pan and sauté onion for 1 minute. * Add garlic and sauté until fragrant. Add the tomatoes and sauté until tender.

Makes: 6 serving Preparation time: 20 mins + 30 mins marinating Cooking time: 5 minutes Gambas Recipe Ingredients: * 1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded) * Juices of 3-4 calamansi * 1/4 cup olive oil * Cloves of 1 hole head of garlic, peeled and crushed * Dash Tabasco (or other hot pepper sauce) * Salt and pepper to taste * Parsley, to garnish (optional) * Sliced green chili, to garnish (optional) Gambas Recipe Cooking Instructions: * Marinate peeled prawns in calamansi juice for about 30 mins. * Heat oil in a frying pan or wok and sauté garlic until almost brown. * Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook. * Season with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. * Serve as an appetizer, as a first course or as pulutan with drinks.

Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya. Estimated cooking time: 1 hour and 45 minutes Achara or Atsara Ingredients: * 800 g green papaya, grated or julienned (cut into long thin strips) * 2 medium carrots, grated * 1 onion, grated * 1 medium red capsicum (pepper), julienned * 1 medium green capsicum, julienned * 1 c raisins * 2 Tbsp salt Syrup * 2 c sugar * 1 inch piece ginger, julienned * 2 cloves garlic sliced thinly * 1/4 tsp freshly ground pepper Achara or Atsara Cooking Instructions: * In a large bowl, mix the grated green papaya with the salt. * Cover with cling film and leave in the refrigerator overnight. * Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. * When the sugar has dissolv

Eggplant, known as talong in Tagalog, is of the slender purple-skinned variety. Talong is usually grilled over the stove before being chopped and made into a salad; or stuffed (Rellenong Talong); or sautéed in a vegetable dish like Pinakbet. Estimated cooking time: 40 minutes Rellenong Talong Ingredients: * 6 medium eggplants (aubergines) * 2 tablespoons corn oil * ½ medium onion, minced * 6 cloves garlic, minced * 500 g (1 lb) minced pork * 2 eggs * 1 teaspoon salt * 60g (½ cup) corn oil for frying * Chopped tomato, to garnish (optional) * Chopped spring onion, to garnish (optional) Rellenong Talong Cooking Instructions: * Grill eggplants until soft, about 10 minutes each side. Peel but do not remove stems. Flatten eggplants with the back of a fork into fan-like shape. Set aside. * In a frying pan, heat corn oil for 1 minute. Sautè onion until soft, then add garlic and sautè until fragrant. * Add the minced pork and cook until it turns brown an