Elite life

Philippines (Philippine Recipes)

World Cuisine Recipes

 

   Traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat...dishes that are always welcome on the dining table. Filipino food consist mostly of vegetables, seafood, dairy, meat and rice. Like Philippine fiestas, Filipino recipes are rich in flavour and color. Filipino culinary arts is greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes from earlier traders, Asian immigrants and former colonizers.
   Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west. Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course.

Annatto Chicken
Ingredients:
6 cloves Garlic, crushed
1 cup Cider vinegar
1 1/2 cups Chicken stock
1 Bay leaf
1 teaspoon Coriander seeds
1 teaspoon Black peppercorns
1 teaspoon Annatto seeds
3 tablespoons Soy sauce
1.5 kg Chicken pieces
2 tablespoons Cooking oil
Cooking Instructions:
Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl. Add the chicken, cover and leave to marinate in the refrigerator for 2 hours. Transfer the chicken mixture to a large heavy-based pan and bring to the boil. Reduce the heat, cover and simmer for 30 minutes. Remove the lid from the pan and continue cooking for 10 minutes, or until the chicken is tender. Remove the chicken from the pan and set aside. Bring the liquid to the boil again and cook over high heat for 10 minutes, or until the liquid has reduced by half. Heat the oil in a wok or large frying pan, add the chicken in batches and cook over medium heat for 5 minutes, or until crisp and brown. Pour the reduced vinegar mixture over the chicken pieces and serve with rice.
Beef Pot Roast
Ingredients:
75 g Pork fat
1.5 kg Topside beef
3 medium Onions, quartered
4 Tomatoes, quartered
1/2 cup White vinegar
2 tablespoons Soy sauce
2 Bay leaves
3 Potatoes, cut into chunks
3 Sweet potatoes, cut into chunks
2 tablespoons Chopped coriander leaves to serve
Cooking Instructions:
Cut the pork fat into thin strips. Using a sharp knife make deep cuts in the beef. Make these cuts evenly over the beef. Insert a sliver of pork fat into each cut. Place the beef in a large pan which has a tight-fitting lid. Add the onion, tomato, vinegar, soy sauce and bay leaves. Bring the liquid to the boil; reduce the heat to a gentle simmer, cover and cook for 2 hours until the beef is tender. Season well with salt and black pepper. Remove the lid and simmer a further 30 minutes. Add the potato and sweet potato and simmer, uncovered, until tender. Remove the pan from the heat and remove the beef from the pan. Cut the beef into thin slices. Drizzle over the gravy and serve with the potato. Scatter over the coriander to serve.
Combination Noodles with Chorizo
Ingredients:
500 g Thin fresh egg noodles
500 g Raw shrimps
3 tablespoons Cooking oil
4 cloves Garlic, crushed
6 Onion, finely sliced
1 cup Shredded cooked chicken
250 g Chorizo sausage, sliced
1 cup Shredded cabbage
3 tablespoons Soy sauce
3 tablespoons Fresh coriander leaves
Cooking Instructions:
Fill a large pan with salted water and bring it to the boil. Cook the noodles for 5 minutes or until the noodle is tender. Rinse it under cold water, drain and spread in a single layer on paper towels. Allow to dry for about 30 minutes. Peel and devein the shrimps. Then dry-fry the heads, tails and shells in a frying pan for about 5 minutes, or until they turn bright orange. Add 1 cup of water to the pan, bring to the boil. Reduce the heat slightly and continue cooking until the liquid has reduced to about a quarter. Add another 1/2 cup water and bring to the boil. Reduce the heat and simmer for 3 minutes. Strain the liquid and set it aside, discarding all the shrimps heads, tails and shells. Heat 1 tablespoon of cooking oil in a large wok. When the oil is very hot, add a quarter of the noodles and fry until golden all over. Turn when necessary. Remove the noodles from the wok and repeat with the remaining noodles, adding more oil when necessary. Add another tablespoon of oil and fry the garlic and spring onion over low heat until soft before removing from the pan. Add the shrimps and chicken and fry until golden. Remove from the pan. Add the chorizo and cook until the color turns brown. Add the cabbage, soy sauce and shrimp cooking liquid, and cook over high heat, stirring all the time until the liquid has reduced by a third. Return the noodles to the wok and the garlic, spring onion, chicken and shrimps. Toss well until heated through. Season with salt and black pepper, scatter over the coriander and serve immediately with lemon wedges.
Empanadas
Ingredients:
1 tablespoon Cooking oil
4 slices Bacon, chopped
1 Large onion, finely chopped
3 cloves Garlic, chopped
150 g Pork and veal mince
150 g Chicken mince
2 tablespoons Tomato paste
1 teaspoon Soft brown sugar
1 tablespoon Water
2 Hard-boiled eggs, chopped
4 Gherkins, finely chopped, optional
1/2 cup Fresh coriander leaves, chopped
1 Egg white, beaten
 Oil for shallow frying
Pastry:
4 1/2 cups Plain flour
1 cup Water
2 Eggs, beaten
2 teaspoons Caster sugar
100g a little extra melted Butter, melted
butter for brushing
Cooking Instructions:
To make Filling : Heat the oil in a frying pan. Add the bacon, onion and garlic and cook over medium heat for 5 minutes, stirring regularly. Add the pork and veal mince and the chicken mince and cook for another 5 minutes or until browned, breaking up any lumps with a fork or wooden spoon. Add the tomato paste, sugar and water to the pan and bring the mixture to the boil, stirring constantly. Reduce the heat and simmer, uncovered, for 20 minutes. Add the eggs, gherkins, if using and coriander. Set the mixture aside for at least 30 minutes to cool. To make Pastry : Combine the flour, water, egg, sugar and butter in a food processor and process for 20 to 30 seconds or until the mixture comes together. Transfer the pastry to a floured surface and gather together into a ball. Cover with plastic wrap and set aside for 10 minutes. Roll the pastry in a 30 X 20 cm rectangle. Brush with some extra melted butter and tightly roll up into a long sausage. Cut into 3 cm slices and cover with a clean tea towel to stop the pastry drying out. Place 1 slice of pastry flat on a lightly floured surface. Roll it out to a 12 cm circle. Place 1 heaped tablespoon of filling in the center and lightly brush the edges with egg white. Bring 1 side over to meet the other and press the edges to seal. Decorate the edge with a fork, if desired. Repeat with the remaining filling and pastry. Heat 2 cm of the oil in a large pan. Add the empanadas in batches and cook over medium heat for 2 to 3 minutes each side. Drain on paper towels and serve.
Fish with Ginger and Black Pepper
Ingredients:
2 Whole firm white fish such as snapper, cleaned and scaled
4 cm Fresh ginger, sliced
3 tablespoons Cooking oil
4 tablespoons Finely chopped fresh ginger, extra
1 teaspoon Freshly ground black pepper
1/2 teaspoon Salt
1 cup Water
1/2 Red onion, finely sliced
1 tablespoon Fresh coriander leaves
1 tablespoon Finely sliced spring onion
Cooking Instructions:
Preheat the oven to moderate 180oC. Wash the fish inside and out and pat dry. Divide the ginger slices into 2 portions and place them inside the fish. Heat the oil in a wok. Add the chopped ginger and cook over low heat for 1 or 2 minutes, or until soft and fragrant. Stir in the black pepper. Place the fish in a baking dish, scatter over the salt and pour in the water. Place the onion slices over the fish, cover the pan and bake for approximately 30 minutes or until the fish is cooked. The fish is fully cooked when the flesh flakes apart easily. Carefully lift the fish out and place it on a serving platter. Scatter over the coriander and spring onion. Pour some of the cooking liquid around the fish and serve with steamed rice.
Oxtail and Vegetable Stew
Ingredients:
1.5 kg Oxtail, cut into 2 cm lengths
1/4 cup Lard
2 tablespoons Annatto seeds or
1 tablespoon of paprika combined with 1/2 teaspoon turmeric
4 cloves Garlic, crushed
2 medium Onion, finely sliced
1.5 liters Water
1 Bay Leaf
1 tablespoon Soy sauce
2 tablespoons Fish sauce
2 Turnips, chopped
2 cups Sliced green beans
2 slender Eggplants (aubergines), sliced
2 Large sweet potatoes, chopped
1/2 cup Short or long grain rice
1/2 cup Unsalted raw peanuts
Cooking Instructions:
Place the oxtail pieces into a large heatproof bowl, cover with salted boiling water and leave to stand for 5 minutes, remove and pat dry. Heat the lard in a large frying pan, add the annatto seeds and cook over medium heat until the lard turns red. Add the garlic and onion to the pan and cook for 5 minutes. Remove the garlic and onion mixture from the pan with a slotted spoon and drain on paper towels. Heat a large deep pan, add the meat in batches and cook over medium heat for 5 minutes, or until brown on both sides. Return all the meat to the pan and add the onion and garlic mixture, water, bay leaf, soy sauce and fish sauce. Bring to the boil, reduce the heat, cover and simmer for 1 1/2 hours. Add the vegetables and simmer, covered, for 20 minutes, or until tender. Preheat the oven to moderate 180oC. Spread the rice on an oven tray and roast for 15 minutes or until golden. Spread the peanuts on an oven tray and roast for about 5 minutes, until lightly browned. Remove from the oven, cool slightly and then process both in a food processor until the mixture resembles fine breadcrumbs. Sift the mixture to remove any large pieces, then add it to the stew and stir until the sauce thickens. Serve.
 
Shrimp Fritters
Ingredients:
300 g Raw prawns
50 g Dried rice vermicelli
1 Egg
3/4 cup Water
1 tablespoon Fish sauce
1 cup Plain flour
1/4 teaspoon Bagoong
3 Spring onions, sliced
1 small Red chili, finely chopped
Cooking oil for deep-frying
Sweet chili sauce to serve
Cooking Instructions:
Peel and de-vein the prawns. Place half the prawns in a food processor and process until smooth. Chop the remaining prawns, place them in a bowl with the processed prawns and mix to combine. Place the vermicelli in a heatproof bowl, cover with hot water and soak for a minute. Drain and cut into short lengths. In a small jug, beat the egg, water and fish sauce. Sift the flour into another bowl; make a hole in the centre, gradually add the egg mixture and stir until smooth. Add the prawn mixture, bagoong, spring onion, chili and vermicelli to the bowl and mix to combine. Heat the cooking oil in a large pan or wok. Add a few tablespoons of the mixture to the pan and deep-fry for 3 minutes, or until the fritters are crisp and golden. Drain on paper towels. Repeat with the remaining mixture. Serve with sweet chili sauce.
Shrimp in Coconut
Ingredients:
1 kg Raw king prawns
3 tablespoons Desiccated coconut
1 cup Coconut cream
1 teaspoon Finely chopped fresh ginger
8 cloves Garlic, finely chopped
Fresh coriander leaves, to garnish
Cooking Instructions:
Preheat the over to slow 150oC. Use small sharp scissors, snip down the back of the prawns, starting from behind the head. Use a toothpick or your fingers, pull out the intestinal tract. Leave the heads and shells on. Spread the coconut on an oven tray and toast it in the oven for 10 minutes or until it is dark golden, shaking the tray occasionally. Remove the coconut from the tray immediately to prevent it from burning. Place the coconut cream, ginger and garlic in a large pan and bring to the boil. Add the prawns, lower the heat and simmer, uncovered, for about 5 minutes or until the prawns are cooked. Stir every few minutes so the mixture doesn't catch on the bottom of the pan. Season with salt and freshly ground black pepper to taste, and garnish with the toasted coconut and coriander leaves. Serve with rice.
Rice with Chicken and Seafood
Ingredients:
500 g Medium raw prawns
500 g Mussels
200 g Squid hoods
1/4 teaspoon Saffron threads
4 large Tomatoes
3 tablespoons Cooking oil
2 Chorizo sausages, thickly sliced
500 g Chicken pieces
300 g Pork fillet, thickly sliced
4 cloves Garlic, crushed
2 Spanish onions, chopped
1/4 teaspoon Ground turmeric
2 cups Short-grain rice
1.25 liters Chicken stock
125 g Green beans, cut into 4cm lengths
1 Red pepper (capsicum), cut into thin strips
1 cup Peas
Cooking Instructions:
Peel and de-vein the prawns, leaving the tails intact. Scrub the mussels thoroughly and remove the beards. Cut the squid hoods into 1/2 cm thick slices. Soak the saffron threads in 2 tablespoons boiling water for 15 minutes. Score a cross in the base of each tomato, place in a heatproof bowl, cover with boiling water and leave for 2 minutes. Plunge into cold water and then peel the skin away from the cross. Cut the tomatoes in half horizontally, scoop out the seeds with a teaspoon and chop the flesh. Heat 1 tablespoon oil in a large, heavy-based pan; add the chorizo slices and cook over medium heat for 5 minutes, or until browned. Drain on paper towels. Add the chicken pieces to the pan and cook for 5 minutes, or until golden, turning once. Drain on paper towels. Add the pork to the pan and cook for 3 minutes, or until browned, turning once. Drain on paper towels. Heat the remaining oil in the pan; add the garlic, onion, saffron and soaking liquid and turmeric, and cook over medium heat for 3 minutes or until the onion is golden. Add the tomatoes and cook for 3 minutes or until soft. Add the rice and stir for 5 minutes, or until the rice is translucent. Stir in the stock and bring to the boil; cover and simmer for 10 minutes. Add the chicken pieces to the pan, cover and continue cooking for 20 minutes. Add the pork, prawns, mussels, squid, chorizo and vegetables. Cover and cook for 10 minutes or until the liquid is absorbed. Serve.
Sour Beef Soup
Ingredients:
500 g Chicken bones
500 g Lean stewing beef
250 g Pork chops, fat removed
2.5 liters Water
1 Medium onion, finely diced
2 Tomatoes, diced
1 teaspoon Salt
1 tablespoon Dried tamarind pulp
250 g Sweet potato, cut into chunks
1 Large daikon, thinly sliced
2 cups Shredded Chinese cabbage
1 tablespoon Fish sauce
1 Lemon, cut into wedges to serve
Cooking Instructions:
Place the chicken bones, beef, pork chops and water in a large pan. Stir in the onion, tomato and salt. Bring the pan to the boil, then cover and simmer for 2 hours. Remove the chicken bones, beef and pork. Allow the beef and pork to cool and discard the chicken bones. Pour 2 tablespoons boiling water over the tamarind pulp and soak it for 10 minutes. Stir and press the tamarind pulp with a spoon until it is fully dissolved, then strain it into the soup. Discard any seeds and fiber. Dice the beef. Cut the meat from the pork chops, slice it finely and discard the bones. Return the meat to the soup. Add the sweet potato and radish and simmer for 20 minutes. Add the cabbage and fish sauce and serve immediately with lemon wedges.
Pork Adobo
Ingredients
1 kilo pork picnic or side bacon belly cut into cubes
1 cup white vinegar
1 garlic head finely chopped
1 medium size red onion finely chopped (optional)
3 pcs. bay leaves
½ cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil
Cooking Instructions:
In a deep frying pan or wok, brown pork in oil. Add vinegar, soysauce, portion of garlic and onion(optional), laurel, peppercorn and water. Cook uncovered and bring to boil. When its almost dry just add 1/2 cup of water. Cover and simmer until pork becomes tender. In another pan, saute remaining garlic and onion(optional) until golden-brown. Add pork and pour the rest of the sauce. Serve hot.
Chicken Adobo in Coconut Milk
Ingredients:
1 Kilo dressed chicken cut into parts
¼ reaspoon salt
½ cup soysauce
1 cup white vinegar
1 ½ head head garlic chopped
3 pcs. chili pepper
1 cup coconut milk
2 tablespoons oil
½ teaspoon peppercorn
Cooking Instructions:
In a deep frying pan or wok, brown chicken in oil. Add salt, soysauce, peppercorn, garlic and vinegar. Cook uncovered and bring to boil. When its almost dry just add ½ cup of water. Cover and simmer until chicken becomes tender. Pour coconut milk and chilli pepper. Simmer until the sauce thickens. Serve hot.
Squid Adobo
Ingredients:
1 Kilo squid
½ cup water
1 cup white vinegar
1 teaspoon peppercorn
1 pinch of salt
1 head garlic chopped
1 medium onion chopped
3 pcs. tomatoes diced
½ tablespoon sugar
3 tablespoons oil
Cooking Instructions:
Wash the squid dont let the black tint burst as it will give bitter taste. In a deep pan, add water, squid, vinegar, pepper and salt bring to boil until squid is cooked. Take out the squid, set aside. Strain the sauce, set aside. Saute' garlic, onion and tomatoes. Add the squid and pour the rest of the sauce. Add sugar and allow the sause to thicken. Serve hot.
Pork Sinigang
Ingredients:
1 Kilo pork cut into cubes
12 pcs. tamarind
1 big onion diced
6 tomatoes quatered
2 pcs. radish sliced
1 bundle sitaw stringbeans (cut into 2 long)
4 medium sized taro quartered
1 bundle kangkong (cut into 2 long)
Salt and fish sauce(patis) to taste
6 cups water
Cooking Instructions:
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender. In a sauce pan, boil tamarind to soften. Pound and strain all juices and set aside. Add onions, tomatoes and tamarind juice to pork. Add in all the vegetables. Season with salt and Patis to taste. Serve hot.
Binagoongang Baboy (Pork binagoongan)
Ingredients:
1 kilo pork with fat cut into cubes
2 cups bagoong alamang
1 head of garlic minced
1 big onion minced
4 tomatoes diced
4 chili peppers minced
½ cup vinegar
4 tablespoons brown sugar
½ up water
Cooking Instructions:
Boil pork in a casserole with low fire. Let water evaporates and allow pork oil to come out. When pork is already brown, set aside. Saute garlic, onion, tomatoes and chili peppers in the fat and mix the pork. Add in the bagoong. Cook for 5 minutes while stirring. Pour in the vinegar. Stir well. Add the sugar. Simmer until cooked. Serve hot.
Kare-Kare
Ingredients:

1/2 kilo beef cut into chunk cubes preferably tender cut from sirloin or round
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic minced
2 medium sized onions diced
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant sliced into rings
1 banana bud cut to almost proportional to eggplant slices, blanch in boiling water
1 bundle sitaw (string beans) cut to 2" long
Cooking Instructions:
Boil oxtail, hocks, beef in a casserole with low fire. Simmer until all meat cooked. Remove all scum that rises to the
     surface. When meat are tender, take out from the casserole and set aside, keep the soup stock. In a pot, heat oil and atsuete oil. Saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts). Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter). Simmer, then add the vegetables. Do not overcook the vegetables. Serve hot with bagoong with calamansi and chili pepper.

World Cuisine Recipes

 @Mail.ru