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

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. Estimated preparation and cooking time: 1 hour and 40 minutes 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 Cooking Instructions: * 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 t

Ingredients: 2 - 4 pieces of ampalaya (bitter melon), cut in half length-wise, de-seeded and sliced cross-wise 2 tablespoon minced garlic 1/4 cup chopped onion 8 1/2-inch slices of ginger 1 can of tausi (salted black beans) 2 lb beef, cut into 1 x 1 1/2 inch strips 1 tsp corn starch 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 2 tbsp vegetable oil 1/4 cup water Preparation: Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. (the salt will draw water and "bitterness" out) After soaking, rinse it thoroughly and make sure all the salt has been rinsed off. Marinade beef strips in a mixture of corn starch, soy sauce, sesame oil and a few slices of ginger. If possible,

INGREDIENTS 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 1 head garlic, minced 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups of water 1 teaspoon paprika 5 laurel leaves (bay leaves) 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch Salt and pepper to taste 3 tablespoons water In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil the

Ingredients: 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail) 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 Instructions: In a stock pot, boil beef, tripe 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, pec

Ingredients: 1/4 lb pork, thinly sliced 1 large egg plant, chopped 1 medium-sized bitter melon, chopped 1/4 lb squash, chopped into 2×1 inch cubes 3 pieces large tomato, sliced 1 piece onion, sliced 1 tbsp ginger, minced 3 cloves garlic, crushed 6 to 8 pieces okra 1 bunch string beans, cut in 3 inches length 4 tbsp shrimp paste 1 cup water 3 tbsp cooking oil salt and pepper Cooking Procedure: Heat the pan and put the cooking oil. When oil is hot enough, saute the garlic, ginger, onion, and tomato Add the pork and cook until color turns light brown (about 5 to 8 minutes) Put-in the shrimp paste and cook for 2 minutes. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables) Serve hot wit