COLLECTIONOF DIFFERENTRECIPESSubmitted by:JUSTINE CEDRICK FRANCIS V. MATTAGrade VI – St. Matthias

Submitted to:MS.

FISH MAPLE SALMON

Ingredients

1/4 cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced 1/4 teaspoon garlic salt 1/8 teaspoon ground black pepper 1 pound salmon

Directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 degrees F (200 degrees C).4. Place the baking dish in the preheated oven, and bake salmon uncovered 20

minutes, or until easily flaked with a fork.

LEMON GARLIC TILAPIAIngredients

4 tilapia fillets3 tablespoons fresh lemon juice1 tablespoon butter, melted1 clove garlic, finely chopped1 teaspoon dried parsley flakespepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.

2. Rinse tilapia fillets under cool water, and pat dry with paper towels.3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top.

Sprinkle with garlic, parsley, and pepper.4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork,

about 30 minutes.

CRAB STUFFED FISH FILLETS

Ingredients:

720 gms lapu-lapu fillet6 slices Quickmelt Cheese, thinly slicedoil for frying

Crabmeat Filling:

1 cup crabmeat1/3 cup fresh milk1/4 cup butter1/4 cup water2 tbsps onion, choppedsalt and pepper to taste1/4 cup button mushrooms, finely chopped1 tsp cornstarch, dissolved in a little amount of water for thickening

How to cook Crab Stuffed Fish Fillet

Lightly season fish fillet with salt and pepper.

Set aside. Saute onion in butter until transparent.

Stir in crab meat, button mushrooms and water.

Let simmer for a minute or two.

Add in fresh milk and season with salt and pepper.

Thicken with cornstarch. Heat oil for frying.

Slit an opening in the middle of the fish enough to fill at least 1 tablespoon of the crabmeat filling.

Fill fish with crab meat at least 1 tablespoon full.

Do not put too much filling so it won’t spill out of the fish.

Cook fish on one side then carefully flip it over to cook the other side.

Before removing fish from the pan, place a slice of cheese on top of each fish and let it melt.

Remove from pan and serve hot with rice pilaf.

CREAMY BANGUS IN A BLANKET RECIPE

Ingredients:

1 medium sized bangus1 medium sized onion, chopped2 tsp. garlic, minced2 tsp. ginger, minced2 medium sized tomatoes, chopped1 tbsp. bagoong alamang1 bunch mustard leaves1/2 cup thick coconut milk

1 & 1/4 cup thin coconut milk2 pieces siling haba (green chili peppers)salt to taste

 How to cook Creamy Bangus in a Blanket

Clean and cut bangus into serving pieces. Sprinkle with salt. Mix bagoong, onion, ginger, tomatoes, and garlic.

Spread a teaspoonful of bagoong mixture on each bangus piece. Wrap each piece securely in mustard leaf.

Arrange wrapped bangus in a pan. In another pan, boil remaining bagoong mixture and thin coconut milk. Stirring vigorously to avoid curdling.

Pour into arranged bangus pieces; then add siling pansigang and thick coconut milk. Simmer for tenminutes and continue stirring sides gently until the desired consistency is reached.

Serve hot or cold as desired. Good for 4 Person.

CAMBODIAN GINGER CATFISH

Ingredients

2 tablespoons vegetable oil 1/2 pound peeled, matchstick-cut fresh ginger 4 (4 ounce) catfish fillets 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 large yellow onion, sliced 1/4 red bell pepper, cut into thin matchsticks 1/2 bunch green onions, cut into 1/4-inch pieces

Directions

1. Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.

2. Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the

flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

CRUNCHY CURRY TUNA SANDWICH

Ingredients

1 (6 ounce) can tuna, drained 1 tablespoon mayonnaise 2 tablespoons peanuts 2 tablespoons raisins 1 stalk celery, finely chopped 2 teaspoons curry powder salt to tasteground black pepper to taste chopped onion (optional)1 pinch white sugar, or to taste chopped green onion (optional)1 pinch garlic powder, or to taste 4 slices bread1 pinch cayenne pepper, or to taste

Directions

1. Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.

Footnotes

Cook's Note: Top with tomato and cheese and grill until the cheese melts for another serving

option.

BAJA FISH TACOS from KRAFT®

Ingredients

1/2 pound fresh tilapia fillets 3 tablespoons lime juice, divided 1 tablespoon TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 1/3 cup KRAFT Mayo Real Mayonnaise 3 tablespoons chopped fresh cilantro, divided 3 cups coleslaw blend (cabbage slaw mix) 8 (6 inch) corn tortillas, warmed 1/2 cup KRAFT Mexican Style Shredded Four Cheese

Directions

1. Brush fish with 1 Tbsp. lime juice; sprinkle with seasoning mix. Cooking in skillet

sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Flake with fork into bite-size pieces.

2. Mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.

3. Top tortillas with coleslaw, fish, cheese and remaining cilantro.

Footnotes

Special Extra: Prepare using KRAFT Mayonesa con Limon and omitting the 1 Tbsp. lime juice that is mixed with the mayo.

LEMON AND PEPPER LAPU LAPU FISH FILLET

Ingredients:

1 kilo of Lapu Lapu fillets

* you can replace lapu lapu with other fish

fillet like dory, pampano, talakitok or mahi

mahi

1 cup of all purpose flour

2 tablespoons of cornstarch

zest of 2 lemons

half a teaspoon of salt

1 teaspoon of freshly ground pepper

1 teaspoon of lemon juice

cooking oil for deep frying

some sea salt for decoration and lemon wedges

Procedure:

Wash and dry with paper towel your fish fillet.  In a bowl put the lemon zest, lemon

juice, half a teaspoon of salt and freshly ground pepper;  cornstarch and half the

flour.  Mix well.  Then toss in the fillets and add  the remaining flour and coat well

the fish. Put about 3 to 4 inches of oil on your fryer and fry the fillet until golden

brown.  Tips:  Shake off excess flour before putting the fillet.  Put them one by one

so as not to abruptly shock the temperature of the oil.  Be sure to put them when

the oil is really hot.  Serve with some fries.

FISH LUMPIA (Fish Fried Spring Rolls)Ingredients:

About one cup of flaked cooked

fish meat

* you can use any fish like bangus or galunggong . Or any white fish available in

your market .  You can use left over cooked fish.  With the help of a fork, flake it and

remove all the fish bones. You can also use raw fish, just ask your fish vendor to cut

it in fillet style.  At home chop it finely with a knife or use your food processor.

1 onion chopped 5 tablespoons of milk

1 carrot chopped 1 egg yolk

2 tablespoons of chopped pickles salt, pepper

1 tablespoon of flour and lumpia wrappers

Procedure:

Mix all ingredients in a bowl, except the lumpia wrapper. Let them stand for about

fifiteen minutes. Spoon this filling to your lumpia wrapper and fold them. You can

cut them in to three to have smaller lumpia . Fry them until golden brown and serve

with some sweet and sour sauce!

Pinangat na Tilapia (Stewed Tilapia)Filipino Fish Recipes Comments: 2

When the season of tomatoes comes, cooking Pinangat na Tilapia is the best way to make

use of their abundance. We often grill or fry tilapia but cooking them in soury soup rich in

tomatoes is worth a try!

Pinangat na Tilapia (Stewed Tilapia)

Ingredients:

5 to 6 medium sized tilapia, scaled and innards cleaned

about half a kilo of tomatoes

half a glass of freshly squeezed calamansi juice

* you can replace this with any sour ingredients like kamias, sampaloc (tamarind) or unripe

mangoes

some salt

cooking oil

some water

Procedure:

In your deep casserole put all your cleaned tilapia, put a handful of salt and top it with sliced

tomatoes.  Pour some water,they should be completely submerged in the water.  Let it

simmer over medium fire.  At the first boil, take off the bubbles gathered on the sides of the

casserole, lower the fire, put about 2 tablespoons of cooking oil and add your calamansi

juice.  Taste the soup if you need to add more salt.  Cover and let it boil once more.  Turn of

the fire.

Tagged: calamansi, pinangat na tilapia, tilapia

Sinigang sa misoFilipino Fish Recipes Comments: 9

A perfect dish during weekends! You can use bangus or tuna fish for this recipe.

Ingredients:

1 big bangus (scales, fins and gills removed) cut in serving portions

1 onion sliced

2 tomatoes sliced

2 tablespoons of cooking oil

about 3 tablespoons of white miso

1 cup of mustasa leaves

1 labanos or radish (peeled and sliced)

2 siling haba or chili fingers

about 1 cup of sampaloc or tamarind (you can also use sinigang mix)

1 liter of water

salt

Procedure:

Clean very well your fish.  Put some salt.  In a casserole put your cooking oil and start

sautéing your onion and tomatoes.  Add afterwards the miso.  Pour the water and cover.  As

soon as it boils add the sampaloc and let it cook for about ten minutes.  As soon as the

sampaloc are cook get them and press them in a separate bowl with the help of a fork. 

Strain and put the juice back in the casserole.  Add the bangus and mustasa leaves.  Cook

for another five minutes.  Cut off the fire and add your siling haba. The heat of the sinigang

will cook it.

Tagged: bangus, miso, mustasa, sampaloc, sinigang, tuna

Sinigang na Bangus sa BayabasFilipino Fish Recipes No comments

This is one of my favorite way to cook Bangus specially during rainy season.

Ingredients:

1 big Bangus (cut into serving portion)

  *Remember that Bangus for sinigang should have their scales removed.

1 cup of Sweet potato (Kamote) leaves

2 siling haba (finger chili)

1 cup of ripe guava (peeled) or you can use one sachet of guava sinigang mix available

1 red onion cut into two

salt & pepper

one liter of water

Procedure:

You would never imagine that cooking this dish is so simple.  Start by pouring the water in a

deep casserole.  Turn on the stove at a high flame. Let it boil. Once it reached its boiling

point lower the fire. Then  add the onion and the peeled guava.  Cover and let it cook for

about ten minutes.  Once the guavas are tender, get them from the casserole and put them

in a deep bowl.  With the aid of fork crush the cooked guava.  You can add about two laddle

of hot water from the casserole.  Using a strainer, filter the pressed guava meat and seeds. 

Try to recover all the guava juice and flavor.  Pour this back on the casserole.  Put the

bangus, sweet potato leaves and siling haba. Let it boil for about five minutes.  Add salt and

turn of the fire. 

Tagged: bangus, bayabas, guava, kamote leaves, milkfish, onion, sinigang, sweet potato

leaves

PORKBlue Cheese, Bacon and Chive Stuffed

Pork Chops

Ingredients

2 boneless pork loin chops, butterflied 4 ounces crumbled blue cheese

2 slices bacon - cooked and crumbled 2 tablespoons chopped fresh chives garlic salt to taste ground black pepper to taste chopped fresh parsley for garnish

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.2. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack

each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.

3. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Nutritional Information Amount Per Serving  Calories: 394 | Total Fat: 26.3g | Cholesterol: 108mg

Best Grilled Pork Chops

Ingredients

1/2 cup water 1/3 cup light soy sauce 1/4 cup vegetable oil 3 tablespoons lemon pepper seasoning 2 teaspoons minced garlic 6 boneless pork loin chops, trimmed of fat

Directions

1. Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.

2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.3. Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.4. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per

side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).Footnotes

Nutrition: The nutrition data for this recipe includes the full amount of the marinade ingredients. The

actual amount of the marinade consumed will vary.Nutritional Information Amount Per Serving  Calories: 181 | Total Fat: 13.1g | Cholesterol: 38mg

Mushroom Pork Chops

Ingredients

4 pork chops salt and pepper to taste 1 pinch garlic salt, or to taste 1 onion, chopped 1/2 pound fresh mushrooms, sliced 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Season pork chops with salt, pepper, and garlic salt to taste.2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and

saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Nutritional Information Amount Per Serving  Calories: 210 | Total Fat: 8.5g | Cholesterol: 65mg

Italian Breaded Pork Chops

Ingredients

3 eggs, lightly beaten 3 tablespoons milk 1 1/2 cups Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons dried parsley 2 tablespoons olive oil 4 cloves garlic, peeled and chopped 4 pork chops

Directions

1. Preheat oven to 325 degrees F (160 degrees C).2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread

crumbs, Parmesan cheese, and parsley.3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until

lightly browned. Remove garlic, reserving for other uses.4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.

Place coated pork chops in the skillet, and brown abut 5 minutes on each side.5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal

temperature of 145 degrees F (63 degrees C).Nutritional Information Amount Per Serving  Calories: 440 | Total Fat: 20.3g | Cholesterol: 205mg

Gravy Baked Pork Chops

Ingredients

4 (1 1/4 inch thick) pork chops salt and pepper to taste 1 tablespoon butter 3/4 cup milk 1/4 cup water 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Preheat oven to 350 degrees F (175 degrees C).2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium

high heat. Saute the pork chops in the butter for about 5 minutes per side.3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13

inch baking dish and pour the soup mixture over the chops.4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutritional Information Amount Per Serving  Calories: 234 | Total Fat: 12.1g | Cholesterol: 76mgPowered by ESHA Nutrient

Sisig Recipe

Pig's Ears, Cheeks and Snout mixed with chili, onion and lemon juice.

A Kapampangan delicacy, this Sisig recipe is made from pig's ears, cheeks and snout.

Sounds unappetizing? It actually tastes great and quite popular among Filipinos.

There are now many variations of making Sisig.

Some people fry the meat, while others grill it.

Some use chicken liver, others use pig's brain.

And still others try to mimic the creaminess of the pig's brain by using mayonnaise.

My mom, who's a Kapampangan, uses canned liver spread or liver pate in her recipe. She boils, then fries the meat, cuts it into little pieces, then adds the onions, lemon juice, chili, and liver spread.

It's very tedious work, but it's all worth it.

YOUR SHOPPING LIST:

Pig's Ears, Cheeks and Snout Chicken Liver

IN THE PANTRY:

Onions Chili Pepper Flakes

Thai Chili or Siling Labuyo

Lemon Juice

Salt and Pepper

INGREDIENTS

4 pounds total - Pig's Ears, Cheeks and Snout, washed 1 cup Chicken liver

4 medium onions, chopped

1 quart water

1/3 cup lemon juice

3 tablespoons salt

1 teaspoon pepper

1 teaspoon chili pepper flakes(optional)

6 Siling Labuyo or Thai Chili

cooking oil for frying

PREPARATION TIME : 40 minutes

COOKING TIME : 1 hour

1 Put the pig's ears, cheeks and snout, half the onion and 1 1/2 tablespoon salt in a pot with water and let it simmer for 25 minutes. Add the chicken liver and cook for another 5-10 minutes or until the meat is tender. Drain and set aside the liver.

2 Deep fry the meat for about 8 - 10 minutes just to brown it, do not overcook.

3 Chop the meat and liver into small pieces.

4 Mix in the onions, chili flakes, lemon juice and remaining salt.

5 Serve on a sizzling plate(if available) with Garlic Fried Rice and the Siling Labuyo on the side.

BENG'S TIPS

Grill the meat instead of frying if it's easier for you, and you get a grilled, charred flavor, too.

If you don't like the thought of using pig's cheeks and snouts, you can use pork shoulder instead but it's essential that you keep the pig's ears, because you will not find an authentic Sisig recipe without the pig's ears.

I use chili flakes to control the heat of the dish, then serve the Thai chili on the side.

If you don't like chicken liver, substitute with any one of the following : canned liver spread or liver pate, boiled pig's brain, or mayonnaise. Add them on Step #3 just like you would with the chicken liver.

Lechon Kawali Recipe

Deep-Fried Pork Belly

This Lechon Kawali recipe makes a whole slab of fried pork belly turned into a delicious pork dish with crisp, crackling skin with salty exterior and tender and juicy inside.

It is usually served with a side of Lechon Sauce.

Pork Belly is that only part of the pork that is used for this dish, the same part used to make bacon.

Because of the good amount of fat on this cut, the meat does not dry out during the cooking process.

Ideally, the procedure calls for the pork belly to be boiled until tender, and then sun-dried for 3-4 hours before deep-frying. Sun-drying will result in nice crackling skin.

However, for food safety reasons, I don't suggest sun-dying or even exposing the meat to temperatures between 41 and 140 degrees Fahrenheit (the danger zone, they say) - even if it's already been pre-cooked.

Certain meats that have been cured with salt or other curing solutions are safe to air-dry or sun-dry, like Beef Jerky, Tinapa or Tuyo.

To get a nice crisp skin, an option is to freeze the pork after it's been boiled.

This can give the same crackling skin effect for the Lechon Kawali - but please see Cook's Tips below on Safety during cooking.

YOUR SHOPPING LIST:

Pork Belly or Liempo

IN THE PANTRY:

Onions Salt

Peppercorns

White Pepper

INGREDIENTS

2 pounds Pork Belly, whole slab 6-8 cups Water

2 medium onions, cubed

3 tablespoons Salt

1 teaspoon Peppercorns

Cooking oil for frying

For seasoning the meat before deep-frying:

1 tablespoon Salt 1/2 tablespoon Ground White Pepper

PREPARATION TIME : 5 minutes

COOKING TIME : 45 minutes

1 In a large pot over medium high heat, boil the pork belly with the water. Spoon out the grayish meat protein that floats on the water and discard.

2 Turn the heat down, add the onions, salt and peppercorns and simmer for 20-25 minutes or until the pork is tender.

3 Scoop out the pork and pat it dry with paper towel before deep-frying. (Or you can wrap it and freeze for frying at a later time).

4 Heat up the oil on your deep-fryer. The temperature setting should be 350 degrees Fahrenheit. Deep-fry for 15-20 minutes or until the skin is nice and crisp.

5 Serve with rice and Lechon Sauce.

BENG'S TIPS

If your cooking pot is not big enough, you can cut the slab of belly into about 3 inch cubes, Don't cut any smaller because the lean part of the meat gets cooked faster than the skin, making it dry and a little tough.

Ever had a Lechon Kawali that's bland and the meat inside still smell and taste like raw meat?

I believe that secret to a good Lechon Kawali recipe is in the flavor that you put into the broth while you are simmering the meat. I like a lot of onions to cut the raw, fresh taste, and I sometimes add garlic, too.

For seasoning the pork before deep-frying, you can use Garlic Salt or even the Goya Brand Adobo Seasoning, which is a mixture of garlic, oregano and different seasonings.

Safety in the kitchen should always be your number one concern and deep-frying can be pretty dangerous so take the necessary precautions.

o The frying pot should not have more than half full of oil. Spill-over oil can cause fire.

o Remember that water on oil can cause splatter - thus, a frozen pork belly placed on heated oil can splatter a lot.

So, have a heavy pot lid and a long pair of tongs handy.

Also if you can work with oven mitts covering your hands while frying, that can help you from getting oil splatter burns on your hands... and please, be very careful.

Dinuguan Recipe

Cubed Pork Stewed in Pig's Blood, Vinegar and Chili Peppers

This Dinuguan recipe, a Filipino dish, made by stewing cubed pork in vinegar, chili peppers and pig's blood.

It is tangy, savory and can be made hot and spicy.

Aside from pork meat, others use pork ears, intestines and other pig innards.

Pig's blood are sometimes bought in liquid form. That's why some Dinuguan are too liquidy and not thick enough.

Back in the Philippines, we would convert the liquid pig's blood into a soft gelatin-like block that we can cut into cubes. We would add some water, then set aside.

After a few minutes, it turns into a block that we would either cut or mash with our hands.

YOUR DINUGUAN RECIPE SHOPPING LIST:

Pork Shoulder Pig's Blood

Long Chili Peppers

IN THE PANTRY:

Vinegar Garlic

Onions

Salt and Pepper

Cooking Oil

INGREDIENTS

2  pounds Pork Shoulder, cubed 1 1/2 cup pig's blood, solids mashed or cubed

1 piece Long Chili Peppers, sliced diagonally

1/3 cup Vinegar

3/4 cup water

4 cloves Garlic, minced

1 medium Onion, chopped

Salt and Pepper to taste

2 tablespoons Cooking Oil for sauteing

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and cook for 3-4 minutes until lightly browned.

2 Add the vinegar and water, and bring to a boil without stirring.

3 Turn the heat down and simmer for 10-15 minutes.

4 Mix in the the chili peppers and the pig's blood, and bring to a boil.

5 Turn the heat down and simmer for another 10 minutes.

6 Season with salt and pepper.

7 Serve with white rice or Puto (Sticky Rice Cake).

BENG'S TIPS

I don't suggest using beef's blood as it gets grainy and curdles when cooked. The dish wouldn't be appetizing at all.

If you don't want this dish to be too hot and spicy, do not cut the long chili peppers. Just prick the outside with fork and cook it whole.

A good substitute for the vinegar is the Tamarind Stew (Sinigang) Mix found in Asian markets. It has a different tangy taste but just as good. This mix is pre-seasoned with salt so taste the dish first before adding any salt in Step #6.

Filipino Barbecue Pork on Stick

Skewered Grilled Pork

The Filipino barbecue is made from pork sliced thinly, skewered on a bamboo stick, and usually cooked over charcoal.

What we call Filipino pork barbecue are known as Pork Kebabs, or skewered meat by most other cultures.

Sweet, salty, and not-so-tangy, it uses a wet marinade of soy sauce, sugar, a can of lemon-lime flavored softdrink (7-up), chili peppers and a generous amount of garlic.

The marinade is then mixed with banana catsup for basting during grilling.

We usually slice the pork against the grain and on a slant because this makes for a tender pork once cooked.

Also, we cook it on high heat for just a few minutes on each side while basting continuously. The longer the pork is grilled, the drier and tougher it gets.

Around here in the Northeast US, you will find this kind of barbecue on Fairs and Swap Meets or Flea Markets being sold by our enterprising Kababayans as Asian Barbecue, and teamed up with Pancit Canton or Chow Mein and Vegetable Fried Rice.

YOUR FILIPINO BARBECUE LIST:

Pork Loin 7-up or Sprite or Sierra Mist

Siling Labuyo or Thai chili peppers

Banana Catsup

Bamboo Skewers

IN THE PANTRY:

Soy Sauce Sugar

Garlic

INGREDIENTS

2 pounds Pork Loin, sliced thinly, cut approx. 2 inch squares 1 can 7-up or Sprite or Sierra Mist

1/2 cup Soy Sauce

2/3 cup Sugar

1 head Garlic, crushed

3-4 pieces Siling Labuyo or Thai chili peppers, sliced in half

1/2 cup Banana Catsup

Bamboo Skewers

PREPARATION TIME : 30 minutes

MARINATING TIME : 4-12 hours

COOKING TIME : 20 minutes

1 Mix the soy sauce, sugar, garlic, chili and 7-up together. Add the cut pork pieces and marinate inside the refrigerator for minimum 4 hours and maximum 12 hours.

2 Heat up the grill.

3 Skewer the pork onto the bamboo stick. Set aside 1/2 cup of the liquid from the marinade.

4 Prepare the basting sauce by mixing equal portion of the liquid marinade and banana catsup.

5 Grill for 3 minutes on each side while continuously basting.

6 Once golden brown, take off the grill and serve with a spicy vinegar sauce.

BENG'S TIPS

Try not to marinade more than 12 hours. The pork could get too salty and the flavors tend to break down from over-marinating.

It is not advisable to re-use a marinade, or to add-on meat to a batch that has been soaking for an hour or so. Try to make a fresh marinade every time.

Submerging the bamboo sticks in water overnight will solve the problem of sticks easily breaking and catching fire on the grill.

If you like your Filipino barbecue with some fat, skewer the pork fat at the bottom of the stick and never in the middle or between the lean cuts, because the fatty cut always shrinks (and catches fire on the grill). You don't want your barbecue to be uneven in the middle.

Try not to overcook the barbecue. Like searing meat, use high heat so you only need to cook for a few minutes on each side.

Paksiw na Pata Recipe

Braised Ham Hock in Vinegar, Soy Sauce and Brown Sugar with Banana Blossoms

This Paksiw na Pata recipe is a Filipino original dish made by braising ham hocks in a vinegar, soy sauce and sugar mixture until they're tender and the sauce is gelatinous and thick.

Unlike Pata-tim, which uses a whole pig's leg or Pata, the ham hock for this particular dish is just the front section of the leg of the pig.

Yes, it packs a lot of flavor but it's mostly pig skin and fat and very little lean meat.

I like Paksiw na Pata with a lot of meat so I use Ham Hocks or Pata mixed with cubed Pork Shoulder.

I add the pork shoulder halfway through the braising process so it doesn't disintegrate into the sauce.

This way, my family gets to enjoy the gelatinous texture of the sauce, the tender and flavorful ham hock skin plus a lot of lean meat.

I use braising method of cooking instead of straight boiling or simmering the meat in the sauce mixture.

The process is done by browning the meat first to develop flavor and a rich brown color, then simmering on low heat for an hour.

YOUR PAKSIW NA PATA RECIPE SHOPPING LIST:

Pata or Ham Hocks Pork Shoulder

Dried Banana Blossom(Bulaklak ng Saging)

Oregano Flakes

IN THE PANTRY:

Vinegar Soy Sauce

Bayleaf (Laurel leaf)

Brown Sugar

Garlic

Onion

Pepper

Salt

Cooking Oil

INGREDIENTS

4-5 pieces Ham Hocks or Pata, cut 2 inches thick 1 pounds pork shoulder, cut into 2 inch cubes

1/3 cup vinegar

1/4 cup soy sauce

4 cloves garlic, minced

1/4 cup dried banana blossoms(Bulaklak ng Saging)

2 pcs. bayleaf(Laurel leaf)

1/2 teaspoon oregano flakes

1/4 cup brown sugar

5-6 cups of water

3 tablespoons cooking oil

1 medium onion, chopped

salt and pepper

PREPARATION TIME : 5 minutes

COOKING TIME : 1 hour 30 minutes

1 Mix the following together in a bowl : vinegar, soy sauce, bay leaf, oregano flakes and brown sugar. Set aside.

2 Sprinkle salt and pepper on the meat. Heat the oil and sear or brown the meat in batches. Separate the Pata from the pork shoulder. Set aside.

3 In the same pot, saute the garlic and onion, then add the mixture from Step 1 and bring to a boil. Do not stir.

4 Put in the seared Pata (without the pork shoulder.)

5 Add enough water to cover the meat, then simmer for half an hour.

6 Put in the seared pork shoulder. Add more water if necessary and simmer for another half hour or until the meats are tender.

7 Season with salt and pepper and finish off by adding the banana blossoms.

8 Serve with rice.

BENG'S TIPS

If you want an authentic Paksiw na Pata, leave out the pork shoulder. Just like Adobo, the mixture of vinegar and soy sauce is not stirred so

the vinegar gets cooked well and will not taste too tangy.

Menudo Filipino Recipe

Pork and Liver Chunks cooked with Tomatoes, Bell Pepper and Potatoes

This Menudo Filipino Recipe is made with chunks of pork and liver cooked in tomato sauce with potatoes, chickpeas and bell pepper.

Any Filipino can tell you that.

However, here in the U.S., the Mexican Menudo is all the more popular.

A tomato based soup made with tripe or the lining of beef stomach and pig's feet served as breakfast as a cure for hangover.

It was even featured in the Food Network.

Well, my mom's pork menudo is like no other. Not your typical recipe found in cookbooks, she pre-cooks the pork chunks in a little vinegar and soy sauce until the meat is tender before sauteing and adding the other ingredients.

The deep red color of the dish is from achuete or annato seeds.

Potatoes are cubed, just like the pork and liver and the bell pepper is added towards the end so it doesn't get wilted too much.

YOUR MENUDO FILIPINO RECIPE SHOPPING LIST:

Pork Shoulder Pork Liver

Potatoes

Tomatoes

Tomato Sauce

Chicken Broth

Canned Chickpeas or Garbanzos

Red and Green Pepper

Achuete or Annato Seeds

IN THE PANTRY:

Garlic Onion

Vinegar

Soy Sauce

Ground Pepper

INGREDIENTS

2 pounds Pork Shoulder, cubed 1 cup Pork Liver, cubed

1 cup Potatoes, cubed

1/2 cup canned chickpeas or garbanzos

2 pieces Tomatoes, sliced

1 small can Tomato Sauce

1/2 cup red and green pepper, cut in strips

1/4 cup white Vinegar

2 tablespoons Soy Sauce

1 - 2 cups chicken broth

4 tablespoons Cooking oil

3 tablespoons Achuete or Annato Seeds

4 cloves Garlic, minced

1 large Onion, chopped

Salt and Pepper to taste

PREPARATION TIME : 15 minutes

COOKING TIME : 30 minutes

1 In a medium saucepan, mix together cubed pork meat, vinegar, soy sauce and about half of the water. Cook until meat is tender, or add more water if needed.

2 On a separate saute pan, heat the achuete seeds in oil and remove the seeds.

3 Saute the garlic, onion and tomatoes. Add the boiled pork and cook for a few minutes (leave out the liquid).

4 Add a cup of the chicken broth and potatoes and simmer until potatoes are tender. Add more broth if it is drying out before the potatoes get tender.

5 Add the liver, chickpeas and bell pepper and simmer for 3-5 minutes. Season the pork menudo with salt and pepper.

6 Serve with rice.

BENG'S TIPS

If you are not a fan of pork liver, substitute with canned liver spread instead. Cut the pork slightly bigger than the potatoes because it will shrink in size one

cooked.

Liver, be it pork, beef or chicken, can tough and inedible when overcooked so make sure you add it towards the end of cooking.

BEEF Filipino Tapa Recipe

Thin slices of beef marinated in lemon juice, soy sauce, sugar and garlic

Need an easy Filipino tapa recipe?

Beef Tapa has since been made popular by the Filipino breakfast TAPSILOG - a combination plate of TAPa, SInangang(Fried Rice) and ItLOG(Egg). It is served with a side of sliced tomato or a spicy vinegar dipping sauce.

Tapa is the term used to refer to salted, then dried meat. The meat may either be cured or uncured.

Cured tapa uses salitre or saltpeter. This gives the meat it's red color. Saltpeter, a common ingredient found in commercially cured meats, is used for food preservation... not really a very appetizing additive to put in your food especially once you find out it's other uses. See Wikipedia.com for more information on saltpeter.

So, I suggest that you make your own using this Beef Tapa recipe with no preservatives, and enjoy knowing that the meal you are serving your family is saltpeter-free.

For this recipe, I like using lemon juice and adding soy sauce for color, sugar to cut the tartness of the lemon and a whole lot of garlic. The original recipe is Calamansi juice but it's not readily available here in NJ. Calamansi is somewhat similar to Key Lime, which is just as hard to find around here.

YOUR FILIPINO TAPA RECIPE SHOPPING LIST:

Beef - Round or Chuck or any lean cut Whole Lemons or Lemon Juice

IN THE PANTRY:

Soy Sauce Sugar

Garlic

Black Pepper

Cooking Oil

INGREDIENTS

2 pounds beef round or chuck, sliced thinly against the grain

1/2 cup lemon juice

1/3 cup soy sauce

2 tablespoons sugar

1/4 teaspoon ground black pepper

1 head garlic, minced

Canola or any cooking oil for frying

1 Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings.

2 Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.

3 To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.

4 Heat up the oil in the pan, fry the beef in batches.

5 Serve with Fried Rice, Fried Egg and a side of cut tomatoes.

BENG'S TIPS

Substitute vinegar if lemon juice is not available. Use the same measure or saturate with some water. The dish will be more tangy than tart.

Since this Filipino beef tapa recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry.

I suggest that you do not marinate the beef for more than 24 hours. If you don't plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.

Kare-Kare

Oxtail and Beef Tripe with Vegetables in Thick Peanut Gravy

A traditional Tagalog dish, Kare-Kare is a Filipino party favorite. It is made with oxtail, beef tripe (tuwalya) and vegetables cooked in thickened peanut gravy.

The dish is yellow-orange in color and is made by using the hot oil steeped with achuete or annatto seeds. The sauce is flavored with ground peanuts and thickened by rice grains that have been toasted and powdered.

Kare-Kare is served with sauteed shrimp paste(bagoong). It's a perfect dish to pair with Crispy Pata (deep fried Pork Knuckles).

Nowadays, you can make this dish vegetarian or even seafood style. And also, I think it’s more practical to use peanut butter instead of toasting and grounding the peanuts.

The oxtails take a long time to tenderize if you use the conventional simmering method. So I cook the oxtails in the pressure cooker. Then, I skim the fat off.

The same is true with the tripe, which is the lining of the cow’s first and second stomachs. Tripe is as challenging to cook as the oxtail. The tripe needs to be cleaned and blanched thoroughly and it must be cooked for hours to make it tender and edible.

YOUR KARE-KARE SHOPPING LIST:

Oxtail beef tripe  (tuwalya)(optional)

Peanut Butter

Achuete or Annatto Seeds

Eggplants

Banana Bud or Heart(Puso ng Saging)(optional)

String Beans

Bok Choy or Chinese Cabbage(Pechay)

Beef Broth

IN THE PANTRY:

Garlic Onion

Salt

Sugar

Rice Grains

Pepper

Sauteed Shrimp Paste(Bagoong Alamang)

Cooking Oil

INGREDIENTS

2 pounds Oxtail, cut in 1" thickness 1 pound beef tripe (tuwalya), pressure cooked, cut into 2" squares (optional)

1/2 pound string beans, sliced in 3" lengths

2 pcs. eggplants, sliced in 3" wedges

1 banana bud or heart(puso ng saging), sliced in strips(optional)

6 stalks Bok Choy(Pechay), leaves and stalk separated, cut in 2" lengths

1/2 cup peanut butter, dissolved in 1 cup beef broth

1/4 cup toasted rice, powdered, dissolved in 1/2 cup beef broth

5 cups beef broth (total)

2 tablespoons achuete (annatto) seeds

1/4 cup cooking oil

3 cloves garlic, minced

1 medium onion, chopped

1 tablespoon salt

1 tablespoon sugar

1/4 teaspoon pepper

Sauteed Shrimp Paste(Bagoong Alamang)

PREPARATION TIME : 20 minutes

COOKING TIME : 30 minutes (pre-cooking the oxtail and beef tripe not included)

1 Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.

2 Saute the garlic and onion using the achuete oil, then add the oxtail and beef tripe, salt, pepper, sugar, beef broth and the dissolved-peanut butter. Bring to a boil.

3 Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 10 minutes or until the vegetables are done.

4 Add the dissolved rice flour into the sauce to thicken.

5 Add the Bok Choy leaves. Cook for another minute and it's ready to serve.

6 Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang). (Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

The achuete oil can stain tile counters so be careful not to spill or splatter any oil. Although bleach can remove the stain, you may want to test it first to make sure it will not affect the color of the tiles.

If string beans and Bok Choy are unavailable, substitute green beans for the string beans and spinach for the Bok Choy. The difference is negligible and the flavor of the dish will not be affected.

I like a hint of sweetness for my Kare-kare so I add a tablespoon of sugar. If you are using a sweet peanut butter, you can omit the sugar.

To cut some of the preparation time, try looking for Powdered Annato (Achuete) and Toasted Rice Flours which are readily available in the Asian Markets. They come in small packages with their equivalent Vietnamese or Thai names on the labels.

Is this recipe a little too much work for you? If so, you can simplify it by using the Stew Base Mix for Kare-Kare that you can buy at any Asian store. I suggest, though, to try making it from scratch at least once, and compare the difference in taste.

Filipino Morcon - the Pinoy's Savory Roulade

Filled Rolled Beef in Tomato Sauce

Filipino Morcon is a party dish, is made from rolled beef and cooked in either red or white sauce.

Some Filipino morcon recipes use tomato sauce, while others use a creamy white sauce.

You need a cut of beef that is lean and that which you can slice thinly, fill and roll without tearing. Though your best bet is a flank steak, it is quite an expensive cut. Other options are top round or bottom round.

As for filling, boiled egg is standard, then the strips of chorizo de bilbao, ham and pickles are arranged to give a bit of each per slice of the rolled beef.

YOUR FILIPINO MORCON SHOPPING LIST:

Flank Steak Chorizo de Bilbao

Ham

Sweet Pickles

Tomato Sauce

Food-safe twine or string (to tie the roll)

IN THE PANTRY:

Eggs Calamansi or Lemon Juice

Soy Sauce

Garlic

Onion

Salt

Pepper

Bay Leaf or Laurel leaf

INGREDIENTS

2 pounds Flank Steak 1 4-inch long Chorizo de Bilbao, cut in long strips

1 thick slice of Ham, cut in strips

2 pieces Sweet Whole Pickles, cut in long strips

2 eggs, hard-boiled and quartered

3 tablespoons Calamansi or Lemon Juice

2 tablespoons Soy Sauce

1 can Tomato Sauce

4 cloves Garlic, minced

1 medium Onion, chopped

Salt and Pepper to taste

1 piece Bay Leaf or Laurel leaf

PREPARATION TIME : 30 minutes

COOKING TIME : 40 minutes

1 Marinate the beef in calamansi juice and soy sauce. Set aside for a few minutes while you prepare the fillings.

2 Lay the beef flat and arrange the filling along the length of the beef : quartered eggs, ham, pickles and chorizo.

3 Roll the beef, holding the fillings firm, and tie with a twine or string.

4 On a heavy skillet, sear to brown the beef in little oil. Set aside.

5 On the same pan, saute the garlic and onion, add the seared beef, tomato sauce and bay leaf.

6 Add enough water to cover the meat and bring to a boil.

7 Turn the heat down and simmer the beef for 20 - 30 minutes or until the meat is tender.

8 Season with salt and pepper.

9 Serve with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

If chorizo de bilbao is not available, don't fret -- just omit it. Other filling options are strips of carrots, celery and bacon.

For a nice clean slices of Morcon, use an electric knife, if available.

Remember to remove the bay leaf from the sauce before serving. Your guest could choke on it.

Filipino Steak

Steak Marinated in Calamansi Juice and Soy Sauce with Creamy Gravy

My Filipino steak recipe is quite traditional, a lean piece of beef, be it sirloin, rib-eye or t-bone, marinated in soy sauce and calamansi juice and served with creamy gravy vegetable sidings.

Grilling is my preferred method, but if not possible, pan searing or cooking on a real hot heavy skillet with little oil is the next best alternative.

It is important, though, that the steak is not soaking wet from the marinade so it will not boil in the liquid. Patting the meat dry with a paper towel will do the trick.

Another option is to drop the marinate. Since you will be serving this recipe with a gravy, you could just season the steak with salt and pepper.

YOUR FILIPINO STEAK SHOPPING LIST :

4 pounds T-bone Steak 4 Calamansi or 2 Lemon

2 tablespoon Soy Sauce

1/4 cup butter

1 tablespoon all purpose flour

1/2 can cream of mushroom soup

2 cups water

carrots, green beans, or asparagus as sidings

INGREDIENTS

2 pounds T-bone Steak Juice of 4 Calamansi or 2 Lemons

2 tablespoon Soy Sauce

1/2 cup butter

1 tablespoon all purpose flour

1/2 can cream of mushroom soup(low sodium)

2 cups water

1 teaspoon black pepper

Carrots, Green beans, or Asparagus as sidings

1/4 cup butter

pinch of salt

1 Marinate the steak in calamansi and soy sauce mixture, set aside for about 30 minutes.

2 Heat up the butter on a pan, and add the all purpose flour. Cook for a minute until slightly browned.

3 Mix in the water to dissolve the flour and butter mixture, then add the cream of mushroom soup and black pepper.

4 Bring to a boil, then set aside.

5 Drain the marinade from the steak and dab the steak with a paper towel to remove excess liquid.

6 Heat up a pan and add 2 tablespoon oil.

7 Cook the steak, turning only once, for about 3 minutes per side and finish off for another 3 to 5 minutes in a pre-heated 350 degree oven. Set aside.

8 Using the same pan, remove excess oil, then pan fry the carrots, green beans or asparagus in butter, add salt to taste.

9 Serve the steak with gravy and vegetables on the side.

BENG'S TIPS

The steak has to be patted dry and cooked in high heat so it will not steam when cooked. You want to sear or pan fry and not boil in liquid.

If you don't feel like making a gravy, get an bottled A-1 Steak Sauce. It's just as good like having your steak at your favorite steakhouse.

For a fancy presentation of this Filipino beefsteak, serve on a sizzling plate.

Mechado

Braised Beef with Pork Fat in Tomato Sauce

Mechado is a braised meat dish usually made from beef round roast. A strip of pork fat is inserted in the center of this lean cut of meat.

Filipino mechado recipe basic ingredients are tomato sauce, bay leaf and potatoes and the cooking method is by braising or browning briefly before simmering at a low temperature for hours.

It might interest you to know that the Spanish root word 'mechar' means to lard a meat or stuff meat with fat, which is exactly the process of preparing the beef for this dish.

Nowadays, mechado refers more to the sauce the meat is cooked in, rather than meat with the inserted fat, so you may come across variations made from chicken and pork.

In Manila, you could request your wet market suki or favorite vendors to insert the pork fat on the beef roast, just say it's for Mechado.

YOUR SHOPPING LIST:

Top or Bottom Round Roast Pork Fat

Tomato Sauce

Potatoes

IN THE PANTRY:

Garlic Onion

Vinegar

Soy Sauce

Bay Leaf

Salt and Pepper

INGREDIENTS

2 pounds Top or Bottom Round Beef Roast, cut in 2-3 inch tubes 1/2 pound Pork Fat, cut in strips

5-6 Potatoes, cubed

4 cloves Garlic, minced

1 medium Onion, chopped

1/3 cup Vinegar

1 - 2 cups water

2 tablespoons Soy Sauce

1 small can tomato sauce

1 pc. Bay Leaf

Salt and Pepper

3 tablespoons cooking oil

PREPARATION TIME : 15 minutes

COOKING TIME : 60 minutes

1 Insert the pork fat by gashing the beef through the center. Season generously with salt and pepper.

2 Sear or brown the beef in a hot deep pan with 3 tablespoons oil. Brown all the sides and remove from heat.

3 Using the same pan, saute the garlic and onion.

4 Add the meat back in with the vinegar, bay leaf, tomato sauce and enough water to cover about 2/3 of the meat.

5 Simmer for 30 - 40 minutes, then put the potatoes in and cook for another 10 - 15 minutes, or until the potatoes are tender.

6 To serve, slice the beef about 1/2 inch thick, arrange the potatoes on the side and top everything with the sauce.

BENG'S COOKING TIPS

You can use a skirt steak for this recipe, roll the 1/4 inch thick steak with the pork fat in the middle, then secure the roll with a twine as you would a morcon.

Searing or browning the meat before braising seals the moisture in and adds to the flavor of the sauce.

Sinigang na Baka (Beef Sinigang)

Sour Beef Soup with Vegetables

Sinigang, a typical Filipino comfort food, can be made with beef, pork or fish. It is a perfect dish during a nice cold weather. Tart and sour, it is always served with rice.

The preparation and vegetables used for beef and pork are just the same. However, the Fish Sinigang is prepared differently.

The broth is flavored with either the juice of unripe Sampalok (Tamarind fruit), Guava, Santol or Kamias (Averrhoa Bilimbi).

The usual vegetables for this dish are taro root, string beans, radish, and water spinach.

YOUR SHOPPING LIST:

Beef Chuck Taro root (Gabi)

String beans (Sitaw)

Water Spinach (Kangkong leaves)

Tamarind fruit (Sampalok)

Radish (Labanos)

Long Chili Pepper

Tomato

IN THE PANTRY:

Onion Fish Sauce(Patis)

Black Pepper

INGREDIENTS

2 pounds Beef Chuck, cubed 6-7 cups water

4 pieces Taro root, peeled and halved

1/2 pound String beans, cut into 2 inch lengths

2 cups Water Spinach, leaves and stem separated

3- 4 pieces unripe Tamarind fruit

2 medium Radishes, cut into cubes

1 Long Chili Pepper, halved

1 Tomato, quartered

1 medium Onion, chopped

3 tablespoons Fish Sauce

1 teaspoon Black Pepper

PREPARATION TIME : 10 minutes

COOKING TIME : 35 minutes

1 Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard the pulp and seeds.

2 Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce. Simmer for 20 minutes or until the beef is tender.

3 Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes, until the vegetables are tender.

4 Scoop out a few taro root and mash. Add it back to the soup to add flavor.

5 Season with pepper, then add the kangkong leaves.

6 Serve hot with rice.

CHICKEN

Chicken Pastel Recipe

 Estimated cooking time for this chicken recipe: 1.5 hours Chicken Pastel Ingredients:

One 1 1/2 kilo chicken, cut in pieces One can (14 ounces) Vienna sausage, sliced 3 potatoes, diced 1 carrot, diced 1 up mushrooms, cut in half 1 green bell pepper, sliced in strips 1/2 cup sweet peas 1 onion, minced 1/4 cup grated cheese 1 cup margarine 2 cups chicken stock (broth) 1/2 cup evaporated milk 4 tablespoons soy sauce 1 lemon extract (juice) 1 egg, beaten Salt and pepper to taste

Pie Crust 2 cups flour 1/2 cup corn oil or vegetable oil 1 teaspoon salt 1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour. In a skillet, melt margarine and brown chicken, set aside. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15

minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

Transfer to a baking dish. Pre-heat oven to 450 degrees Fahrenheit. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal

the sides by pressing on the edges. Remove excess pastry. Punch small holes on the pastry to let out steam during baking then brush with

beaten egg. Bake until golden brown (about 15 minutes).

Chicken Afritada Recipe09/30/2010 By Vanjo Merano

Do you like dishes cooked in tomato-based sauce? If you will be throwing the question back to me, I’ll

definitely say YES. To tell you the truth, I developed an addiction (sort of) to these type of dishes.

Actually, my most favorite Filipino food, pork menudo(this was my very first recipe post, by the way), is

also cooked in tomato sauce.

I asked the question because I observed that there are plenty of delectable Filipino foods cooked in

tomato or tomato-based sauces. Take the Beef Mechado, Chicken Asado, Beef Kaldereta, Lengua

Estofada, and even the Beef Pochero as few of the examples. I enjoy eating all these dishes and I never

get tired of the taste because each of them has a unique flavor that differentiates one from the other.

Here we are with another delicious tomato-based chicken dish that will surely capture your attention:

Chicken Afritada. This might be an everyday dish served in Filipino households; however, having the

complete ingredients and putting some love in your cooking will definitely turn this ordinary dish into

something extra-ordinary.

It is given that we all have different ways in cooking certain dishes. There might be differences in

ingredients and methods but we still refer to the same dish. I am curious; I love know how Chicken

Afritada is done in the different regions of the Philippines. How do you do this in your hometown? I’ll

greatly appreciate your response.

Recipe: Chicken Afritada

Chicken/Pork Afritada Recipe | Chicken Recipe

 Estimated cooking time: 50 minutes Chicken Afritada Ingredients:

1 kilo chicken/pork, cut into pieces

5 pieces potatoes, peeled and halved 1 red onion, diced 1 head garlic, minced 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 2 cups pork or chicken stock (broth) 1 cup tomato sauce 2 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

In a cooking pot or wok, heat oil. Sauté garlic and onions. Add chicken/pork and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20

minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes oruntil the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this dish hot with steamed rice.

Chicken Curry Recipe (Filipino Style)

This curry recipe is one of my favorite Filipino chicken recipesin the database. In my family, chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipethat my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.

Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best.

Ingredients :

2-3 tbsp. oil 3 potatoes, peeled, quartered and fried

1 lb. chicken, cut into serving pieces

3 cloves garlic, minced

1 large onion, quartered

1 tbsp. patis (fish sauce)

3 tbsp. curry powder

salt and pepper

1 cup water

1 red bell pepper, cut into big squares

1 green bell pepper, cut into big squares

3 celery stalks, cut into 1-1/2” long

1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.

Check these other Chicken Recipes:

Asadong Manok (Tangy Chicken Stew) Recipe Chicken and Mixed Vegetables Stir-fry Recipe

Chicken Tandoori Recipe

Fried Chicken Recipe

Hoi Sin Chicken Recipe

Oriental Chicken Stir-fry Recipe

Oven Roasted Chicken Recipe

Tinolang Manok (Chicken Ginger Stew with Vegetables) Recipe

Adobong Manok (Braised Chicken in Tangy Sauce)

Adobong Manok sa Gata (Coconut Milk Chicken Adobo) Recipe

Chicken Curry Recipe Estimated cooking time: 40 minutes Chicken Curry Ingredients:

1 Kilo chicken cut to pieces 2 to 3 pieces of potatoes, quartered 2 to 3 pieces of carrots, cut to pieces 1 big red bell pepper cut into 1"x1" squares 1 big green bell pepper cut into 1"x1" squares 2 mid-sized onions, chopped 1 bulb of garlic, minced 1 thumb-sized ginger, pounded then sliced 2 cups coconut milk 2 to 3 tablespoons of curry powder 1 teaspoon chili powder or minced chili (optional) 4 tablespoons cooking oil Salt and pepper to taste

Chicken Curry Cooking Instructions: In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and

carrots, set aside. In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes. Add the chicken, coconut milk, curry powder andchili powder. Simmer for 10

minutes. Add potatoes, carrots and continue to simmer for another 5 minutes or until tender. Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste. Serve hot with steamed rice.

Cooking Notes: Coconut milk may be canned from the grocery store. When using fresh coconut,

milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.

Use fish sauce (patis) instead salt when available.

Rellenong Manok Recipe (Stuffed deboned Chicken) Rellenong Manok or Stuffed deboned chicken is still an all-time Filipino favorite. Probably the best way to display one’s culinary skills is by being able to debone a chicken without breaking its skin. Estimated cooking time: 2 hours 

Rellenong Manok Ingredients:

1 whole chicken, deboned with shape kept 2 tablespoons calamansi juice 2 tablespoons soy sauce 1 1/2 tablespoons sugar

Stuffing  1/2 kilo ground pork 1/2 cup bacon, diced 1 cup ham, diced 1 can Vienna sausage, drained and sliced 1/4 cup sweet green peas 1/4 cup carrots, minced 1/4 cup breadcrumbs 1/4 cup pickle relish 1/4 cup raisins 1/2 cup cheddar cheese, grated 5 whole eggs, beaten 1/2 cup butter 2 tablespoons soy sauce 1 tablespoon sugar Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts. Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until

chicken is cooked. Open the foil an rub chicken with butter and put back in oven until golden brown.

Rellenong Manok Recipe

 Estimated cooking time: 2 hours Rellenong Manok Ingredients:

1 whole chicken, deboned with shape kept 2 tablespoons calamansi juice

2 tablespoons soy sauce 1 1/2 tablespoons sugar

 Stuffing  

1/2 kilo ground pork 1/2 cup bacon, diced 1 cup ham, diced 1 can Vienna sausage, drained and sliced 1/4 cup sweet green peas 1/4 cup carrots, minced 1/4 cup breadcrumbs 1/4 cup pickle relish 1/4 cup raisins 1/2 cup cheddar cheese, grated 5 whole eggs, beaten 1/2 cup butter 2 tablespoons soy sauce 1 tablespoon sugar Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts. Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or

until chicken is cooked. Open the foil an rub chicken with butter and put back in oven until golden brown.

CHICKEN TERIYAKI 

Estimated cooking time: 30 minutes excluding preparation INGREDIENTS:

1 kilo chicken, cut into pieces 6 tablespoons of soy sauce 4 tbsp of vinegar 2 tbsp of salt 1 tbsp pepper 2 tbsp of sugar

2 tbsp of cooking oil 6 tbsp of teriyaki sauce 1-2 tbsp of sesame seeds

COOKING INSTRUCTIONS:

In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar

Marinate for at least 30 minutes In a wok or pan, boil the mixture and let simmer until chicken is tender and

the sauce thickens Add cooking oil and teriyaki sauce Let simmer for another 5 minutes Garnish with sesame seeds Serve hot with steamed white rice

Buttermilk Fried Chicken Recipe

INGREDIENTS

1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces

2 cups buttermilk 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried

herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

METHOD

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs,

paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from

soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour

with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless

steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of

flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember

when working with hot oil, always have a pan lid close by.

 

 

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and

fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry

for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do

this on our electric stove we have to alternate the settings between high to medium high several times

while we are cooking.

 

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the

excess oil to drain. Add more salt and pepper to taste.

Yield: Serves 4.

 Chicken Spaghetti Recipe

For some reason a lot of kids dislike spaghetti because of the red sauce that covers it. Never mind trying to add low

fat protein to it, that red sauce just turns them off from eating a good healthy dinner.

Enter chicken spaghetti made the old fashioned way! With a cheesy, creamy, "chicken-y" sauce mixed throughout

with noodles; it's all their favorite ingredients with the added bonus of chicken. The bell pepper is a tasty addition, but

can be left out without sacrificing taste. You can easily substitute the pepper with broccoli for a slightly different taste

that is sure to please even the pickiest eaters.

Chicken SpaghettiIngredients:

3 cups cooked, finely cubed or shredded chicken meat 

1 (8 oz.) pkg. spaghetti noodles

1/4 cup chopped green bell pepper 

2 (10.75 ounce) cans condensed cream of chicken soup 

1/2 cup chicken broth

2 cups shredded Cheddar cheese 

salt and pepper to taste

Directions:

1. Boil spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until

pasta is al dente. Drain.

2. Coat a 9 x 13 inch pan with cooking spray. Preheat oven to 350 degrees F (175 degrees C).

3. In a large bowl combine the chicken, cooked spaghetti,  bell pepper, cream of chicken soup, chicken broth and 1

cup of the cheese.

4. Season with salt and pepper to taste and mix all together.

5. Spread mixture into the baking dish and bake in the preheated oven for 30 minutes.

6. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.