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October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes :

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1. ADOBONG ISDA(Fish in Tangy Sauce)2. Adobong Antigo 3. Adobong Moderno 4. Adobong Pusit5. Adobong Pusit6. Bibingka7. Bibingkang Malagkit8. Chicken Or Pork Adobo9. Chicken and Pork Adobo 10. DINUGUAN(Blood Stew)11. Eggplant Adobo 12. Filipino Breakfast Steaks13. Fried Lumpia14. Fried Spring Rolls15. Fried Vegetarian Spring Rolls(Cha Gio Chay)16. Hot and Sour Shrimp with Watercress And Walnuts17. INIHAW NA BANGUS(Grilled Milkfish)18. KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)19. Leche Flan20. Lumpia

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21. Lumpia22. Lumpia23. Lumpia 24. Lumpia (Philippine Egg Rolls From Scratch)25. Lumpia (philippine Egg Rolls From Scratch)26. Lumpia Dipping Sauce27. Lumpia Dipping Sauce28. Lumpia Ideas 29. Lumpia Sauce(Paalat)30. Lumpia Shanghai31. Lumpia Shanghai32. Lumpia Shanghai 33. Lumpia Shanghai (phillipine Fried Egg Rolls,34. Lumpia Shanghai(Phillipine Fried Egg Rolls, Shanghai Sty35. Lumpia Wrappers From _eafc_36. Lumpia with Sweet Potatoes37. Lumpia(Philippine Egg Rolls)38. PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)39. Pancit(Philippine Noodles)40. Philippine Lumpia41. Philippine Lumpias42. Philippine Pork Adobo43. Philippino Pork44. Poncit45. Pork and Chicken Adobo46. Pork and Shrimp Lumpia 47. Puerco Adobado48. SINIGANG NA BABOY(Pork in Sour Broth)49. SINIGANG NA BANGUS(Milkfish in Sour Broth)50. SINIGANG NA MANOK(Chicken in Sour Broth)

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RecipeSource: ADOBONG ISDA(Fish in Tangy Sauce)





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : ADOBONG ISDA(Fish in Tangy Sauce)

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* Exported from MasterCook * ADOBONG ISDA (Fish in Tangy Sauce) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish Filipino Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 lb Hito (catfish) dressed -(or pickerel or trout) 4 Cloves garlic, crushed 1/3 c Vinegar 1/4 c Water 1 tb Salt 1/4 ts Pepper 1 sm Bay leaf 3 tb Cooking oil 1. Put fish in porcelain or teflon skillet. Combine the rest of ingredients except cooking oil, and pour over the fish. 2. Over medium heat, bring to a boil. Cover, lower heat and simmer for about 10 minutes turning fish once. 3. Transfer fish to a dish. Let sauce in skillet simmer until reduced Transfer to a small bowl and set aside. 4. Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it. Preparation and cooking time: 30 minutes Serves 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94) - - - - - - - - - - - - - - - - - -

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RecipeSource: Adobong Antigo





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Adobong Antigo

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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Adobong Antigo Categories: Filipino, Chicken, Pork Yield: 5 servings 2 lb Chicken or pork, -cut in serving pieces 1/4 c Vino blanco -or five-year-old rum 4 ts Soy sauce 5 Cloves garlic 2 ts Salt 1 c Vinegar 1 c Buko juice -(coconut water) 1 Small head garlic, crushed Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. From Filipinas Magazine - May 1995 issue MMMMM



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RecipeSource: Adobong Moderno





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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Adobong Moderno Categories: Filipino, Chicken Yield: 5 portions) 2 Lb chicken thighs 1/2 C native vinegar 2 Tb soy sauce 1 Small head garlic, crushed 1/2 Ts salt 1/2 Ts ground pepper 1/2 C water 1 Eggwhite, beaten 1/2 C flour 1/2 C cornstarch 1/2 Ts salt 1/2 Ts ground pepper In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up, add water and continue cooking for about 15 mins until chicken is tender. Remove chicken from pan and strain remaining sauce. Set aside. Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil until crisp and golden. Adobo Dip: 1 cup mayonnaise 1/4 cup adobo sauce 2 tbsp parsley, minced 1 tsp garlic, minced Combine ingredients and serve with the adobo. MMMMM
































RecipeSource: Adobong Pusit





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Adobong Pusit

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MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Adobong Pusit Categories: Filipino, Seafood, Ceideburg 2 Yield: 2 servings 1/2 kg Small fresh squids 1/2 c Native vinegar 10 Cloves garlic Salt and pepper to taste 1 md Onion, sliced 2 md Tomatoes, chopped Extra salt and pepper for -seasoning 1 ts Vet-sin (monosodium -glutamate) Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I'd guess that the name translates as "Squid Adobo". At any rate, it's squid stewed in vinegar. I assume that the reference to "native vinegar" refers to nipa sap vinegar (sukang paombong). The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use. For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences. It has everything from spring rolls (lumpias) to rellenos dishes. Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin. From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn Pty Limited. Dee Why West, New South Wales. 1975. Posted by Stephen Ceideburg; January 24 1991. MMMMM

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RecipeSource: Adobong Pusit





RecipeSource: Filipino Breakfast Steaks





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Filipino Breakfast Steaks

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* Exported from MasterCook * FILIPINO BREAKFAST STEAKS Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 lb Sirloin, sliced 1/8 to 1/4 Inch thick 1 1/2 tb Salt 2 tb Brown sugar 1 t Garlic -- finely chopped 1/2 ts Cracked black pepper Combine salt, sugar, garlic, and black pepper. Spread rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight. Sun dry a couple of hours before cooking in smoker to medium or medium well. Serving Suggestions: Serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chiles, and a little vinegar (or lemon juice). For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs. Enjoy. Recipe By : Vin Lava - - - - - - - - - - - - - - - - - -

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RecipeSource: Filipino Breakfast Steaks



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RecipeSource: INIHAW NA BANGUS(Grilled Milkfish)





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* Exported from MasterCook * INIHAW NA BANGUS (Grilled Milkfish) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish Filipino Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 Whole bangus (about 2 lbs) -or white fish, dressed 2 sl Lemon 1 1/2 ts Salt 1/8 ts Pepper 1/2 c Tomatoes, chopped 1/4 c Onions, chopped 2 Green onions, chopped 1. With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and out with lemon slices, sprinkle with salt and pepper. 2. Mix tomatoes, onions and green onions. Stuff fish with the mixture through its back opening. Wrap in foil and grill over live coals until done. (about 15 minutes on each side). 3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip. Preparation and cooking time: 45 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94) - - - - - - - - - - - - - - - - - -



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RecipeSource: KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)





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* Exported from MasterCook * KARI-KARE (Meat and Vegetable Stew in Peanut Sauce) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef Filipino Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 1/2 lb Pork hocks or oxtail, -cut into 2" lengths 1/2 lb Stewing beef (optional -to make a meatier dish) 1 1/2 ts Salt 2 tb Cooking oil 2 Cloves garlic, minced 1 md Onion, sliced 1/2 c Achute water (optional) 3 tb Peanut butter 2 tb Toasted powdered rice or -Mochiko (optional) 1/2 lb Green beans 1 md Eggplant, cut into 8 pieces 1. Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until

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RecipeSource: KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)

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tender. 2. If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds. Use oil for sauteing rest of ingredients. 3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. (Save the rest of the broth for other uses.) Add salt and achute water. Simmer for 15 minutes. 4. Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes. 5. Add green beans and eggplant. Cook 10 minutes or until vegetables are tender, stirring occasionally. Correct the seasonings. 6. Serve with hot rice and bagoong, plain or sauteed. Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94) - - - - - - - - - - - - - - - - - -



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RecipeSource: Leche Flan





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Leche Flan

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---------- Recipe via Meal-Master (tm) v8.04 Title: LECHE FLAN Categories: Cheese/eggs, Phillipines, Archived Yield: 1 Servings 12 ea Egg yolks 1 ea Evaporated milk 1 cn Condensed milk, sweeten Brown sugar for a syrup Mix eggs and milks together, make a syurp of the sugar and hot water in a flan pan add egg mixture and steam in wok for 30-40 min. cool and invert on plate, Leche flan -----





























RecipeSource: Leche Flan





RecipeSource: Bibingka





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Bibingka

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---------- Recipe via Meal-Master (tm) v8.02 Title: BIBINGKA Categories: Sweets, Filipino Yield: 45 servings 2 1/2 lb Mochi rice (5 1/2 cups) 5 1/2 c Water 1 cn (13 oz) coconut milk 1 lb Dark brown sugar Banana leaves In a rice cooker or large saucepan, rinse rice; drain. Add water and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens. Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13 x 9 x 2-inch baking pan. Preheat electric oven to 350 F. Stir remaining brown sugar into the hot rice; mix well. Reserving 1/2 cup coconut milk mixture, stir remainder into rice. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool and cut into serving pieces. Makes 45 servings. (APRIL 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] -----
































RecipeSource: Fried Lumpia





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Fried Lumpia

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* Exported from MasterCook Mac * Fried Lumpia Recipe By : (C) 1992 The Los Angeles Times Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SWEET-SOUR SAUCE------ 1/4 c Cider vinegar 1 ts Soy sauce 1/2 c Sugar 1 c Water -- or pineapple juice 1/2 ts ginger root -- Finely grated 1/2 Garlic clove; -- crushed 2 tb Cornstarch; -- blended with: 2 tb Cold water Salt LUMPIA----- 1/2 lb Ground pork 1/2 lb Uncooked shrimp, -- finely chopped 1/2 c mushrooms -- minced 1/2 c jicama -- Diced peeled 2 Green onions; -- finely chopped 3 Egg yolks 2 tb Soy sauce Lumpia wrappers Oil; for deep-frying To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2 tablespoons meat mixture into strip and place along one side of lumpia wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce - - - - - - - - - - - - - - - - - - Per serving: 549 Calories; 1g Fat (1% calories from fat); 13g Protein; 130g Carbohydrate; 0mg Cholesterol; 13288mg Sodium NOTES : Categories: Appetizers, Philippine Yield: 6 servings































RecipeSource: Fried Lumpia



RecipeSource: Fried Vegetarian Spring Rolls(Cha Gio Chay)





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Fried Vegetarian Spring Rolls(Cha Gio Chay)

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* Exported from MasterCook Mac * Fried Vegetarian Spring Rolls (Cha Gio Chay) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Vegetarian Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----ACCOMPANIMENTS----- Vegetable Platter 1 Thin rice vermicelli (bun) -- (8 ounces) OR: 2 bn Japanese alimentary paste -- noodles (somen). soaking liquid. Mince all of the mushrooms. Combine all of the filling ingredients in a large mixing bowl; blend well with your hands. Set aside. Assemble the rolls: Fill a large bowl with 4 cups of warm water and dissolve the sugar in it. Rice paper is quite fragile. Work with only 4 sheets at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse the rice paper, one sheet at a time, into the sweetened warm water.=























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Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets without letting them touch each other. The rice paper will become pliable within seconds. Fold over the bottom third of each round. Put 1 generous teaspoon of filling in the center of the folded-over portion. Press it into a compact rectangle. Fold one side of the paper over the mixture, then the other side. Roll from the bottom to the top to completely enclose the filling.= Continue until all of the mixture is used. (The rolls can be prepared 1= day in advance. Wrap and refrigerate.) Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil into each skillet and heat to 325F. Working in batches, add some of the rolls without letting them touch, or they will stick together. Fry for 10= to 12 minutes, turning often, until golden and crisp. Remove the rolls from the oil with tongs and drain on paper towels. Keep warm in a low oven until all of th rolls are cooked. To serve, each diner wraps a roll in a lettuce leaf along with some noodles and selected items from the Vegetable Platter and dips the package in the dipping sauce. NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F oven just to crisp and heat through. Yield: 40 rolls. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.= 1989. Posted by Stephen Ceideberg; April 14 199ise, then roll up bringing the sides in, moistening wrapper edges with egg to seal. ( at this point you may cover and refrigerate for up to 8 hours.) Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to 340deg. on a deep frying thermometer. (If using egg rolls, heat to 360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden brown (2-3 min). Remove with a slotted spoon and drain on paper towels; keep warm in a 200deg. oven. Repeat with remaining lumpia. Serve with sweet & sour sauce










- - - - - - - - - - - - - - - - - - Per serving: 71 Calories; 4g Fat (55% calories from fat); 6g Protein; 2g Carbohydrate; 181mg Cholesterol; 882mg Sodium NOTES : Categories: Filipino, Porc, Shrimp, Chestnut Yield: 2 doze





RecipeSource: Lumpia Shanghai





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Lumpia Shanghai

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* Exported from MasterCook Mac * Lumpia Shanghai Recipe By : Nila Sweeney Serving Size : 50 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ilogram pork -- finely minced 12 ilogram shrimp -- chopped fine 14 ilogram onions -- chopped fine 14 up soy sauce 12 ablespoon salt 50 ieces lupia wrappers (spring roll wrappers) oil -- for deep frying 1. Mix all ingrediants (except wappers and oil!) thoroughly. 2. Take a heaped tablespoon of mix and roll in lumpia wrapper. Make roll about 3/4" in diameter. Cut into 2" peices using very sharp knife. 3. Deep fry. Serve with soy sauce and calamansi, sweet & sauce, or chillie sauce. - - - - - - - - - - - - - - - - - - Per serving: 140 Calories; 7g Fat (45% calories from fat); 12g Protein; 7g Carbohydrate; 33mg Cholesterol; 4405mg Sodium NOTES : Good for party snacks. No Filippina's birthday would be complete without them!
































RecipeSource: Lumpia





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : Lumpia

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---------- Recipe via Meal-Master (tm) v8.02 Title: LUMPIA Categories: Appetizers, Filipino Yield: 30 lumpia 1 lb Ground meat or poultry 1/4 ts Pepper 2 Garlic cloves; minced 1 tb Patis or soy sauce 1 lg Onion; chopped 2 tb Flour 1 cn (8 oz) water chestnuts -- chopped 1/4 c Water 2 lb Bean sprouts 30 Lumpia wrappers 1 1/2 ts Salt Salad oil for frying In a saucepan, brown meat with garlic and onion. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. Heat oil to 375 F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia. (APRIL 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] -----



























RecipeSource: Lumpia







RecipeSource: PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)





October 29, 2003 Home : Ethnic Recipes : Asian & Pacific Island Recipes : Filipino Recipes : PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)

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* Exported from MasterCook * PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish Filipino Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 1/2 lb Bangus (milkfish) or -white fish, dressed 1/2 c Vinegar 1/4 c Water 1 1/2 ts Salt 1/2 inch ginger, crushed 2 Pieces hot banana peppers 1/2 c Ampalaya (bitter melon) 1/2 c Eggplant, sliced 1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly. 2. Transfer to a covered dish and store in the refrigerator to "age" for 2 days.

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RecipeSource: PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)

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3. Reheat over moderate heat just until heated enough before serving. 4. Add ampalaya and eggplant during the last five minutes of cooking. Preparation time: 10 minutes Aging time: 1-2 days Serves: 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94) - - - - - - - - - - - - - - - - - -



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RecipeSource: SINIGANG NA MANOK(Chicken in Sour Broth)





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* Exported from MasterCook * SINIGANG NA MANOK (Chicken in Sour Broth) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Filipino Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 1/2 to 3 lb chicken fryer, -cut up 2 tb Cooking oil 1 Clove garlic, minced 2 md Tomatoes, sliced 1 md Onion, thinly sliced 1 1/2 ts Salt 1 tb Patis (fish sauce) 1/8 ts Pepper 5 c Water 5-6 pieces medium sampaloc -(tamarind)(about 1/2 -package)[available as -powdered packages] 1 md Icicle radish, cut into 1" -pieces (or 10 red radishes, -pared) 1/2 lb Mustasa (mustard greens) -[or water cress, spinach, -cabbage] 3 Green onions 1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add chicken and cook stirring for 10 minutes or until chicken colors slightly. 2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and simmer for 30 minutes or until chicken is tender. 3. Add radish and cook for 5 minutes. Add mustasa, cover and remove from heat. Correct seasoning. Serve hot. Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94) - - - - - - - - - - - - - - - - - -

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RecipeSource: Pancit(Philippine Noodles)





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* Exported from MasterCook * Pancit (Philippine Noodles) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Top Ramen Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg. Ramen noodles 1/4 Head cabbage -- sliced finely 2 Stalks celery -- sliced finely 2 carrots -- sliced finely chicken breast -- diced finely 3 Cloves garlic 4 Tbsp. soy sauce 6 Tbsp. Mazola oil 4 C. water Stir fry garlic in 2 tablespoons oil until golden brown. Add diced chicken and stir well; then add all the vegetables and mix well. Then add 1 tablespoon soy sauce, stir until it is cooked. Boil 4 cups water. Put Ramen noodles in boiling water until it is cooked for 3 minutes. Then pour the noodles in a strainer until it is well drained. Put remaining oil in a frying pan, fry the noodles, then add soy sauce and fry well. Then put the vegetables. You have now the Pancit (long life). - - - - - - - - - - - - - - - - - -





























RecipeSource: Pancit(Philippine Noodles)





RecipeSource: Puerco Adobado





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* Exported from MasterCook * PUERCO ADOBADO Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork Filipino Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 lb Pork shoulder, boneless -cut into 2" cubes 1 c -- Water 1/2 c Vinegar, 2 tb Soy sauce 6 Garlic clove -- minced 1/4 ts Pepper, black 4 ts Oil On a rack in a broiling pan broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute. Weight Watchers New International Cookbook per Valerie Whittle Fidonet COOKING echo



























RecipeSource: Puerco Adobado

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51. Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint 52. Stewed Dog(wedding style)53. Stuffed Frogs54. TRADITIONAL ADOBO(Pork in Vinegar and Soy Sauce)

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RecipeSource: Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint





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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint Categories: Filipino, Lumpia Yield: 24 servings MMMMM---------------------------LUMPIA-------------------------------- 2 lb Diced Peeled Fresh Shrimp 2 c Chopped Shiitake Mushrooms 1/2 c Thin grated Carrot 2 oz Bean Sprouts 2 oz Shredded Kai -Choy Chinese Mustard 2 oz Shredded Won Bok Cabbage 1/2 oz Garlic Chopped 1/2 oz Chopped Lemongrass 4 ea Kifir Lime Leaves 4 oz Cooked Long Rice Noodles 2 tb Chopped Fresh Mint 2 oz Chopped Fresh Cilantro 1/2 oz Nam Pla Fish Sauce 1 oz Oyster Sauce 1 tb Hot Chili Paste Sesame Oil Soybean Oil 24 Lumpia Wrappers MMMMM---------------------------SAUCE-------------------------------- 3 Oranges 2 c Rice Wine 1/2 c Rice Vinegar 1/2 Bottle Lingham Chili Sauce Fresh Picked Mint Leaves Lumpia: Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture. In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture. Assemble: On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush





























RecipeSource: Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds. Sauce: In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm. Serve immediately. MMMMM





RecipeSource: TRADITIONAL ADOBO(Pork in Vinegar and Soy Sauce)





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* Exported from MasterCook * TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Filipino Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 1/2 lb Pork shoulder or butt cut -into 1-1/2" cubes 1/3 c Vinegar 2 tb Soy sauce 1 ts Salt 3 Cloves garlic, minced 1 Small bay leaf 1/4 ts Pepper 1 tb Sugar 1/2 c Water 2 tb Cooking oil 1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes. 2. Simmer covered for 1 hour or until meat is tender. Drain and reserve the sauce.

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3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a serving dish. 4. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve. Variation: May be done with chicken or a combination of chicken and pork. Beef or chicken livers may be added too if desired. Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour, 15 minutes Serves: 4 to 6 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94) - - - - - - - - - - - - - - - - - -



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RecipeSource: Stuffed Frogs





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MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Frogs Categories: Filipino, Frogs, Ceideburg 2 Yield: 2 servings 6 lg Edible frogs, skinned, whole 1 c Finely chopped pork 1/2 Head garlic, chopped fine 1/4 Vinegar 1 Heaping teaspoon brown sugar Salt and pepper to taste And just when you all thought it was safe to go back into the water... The infamous clothesline-dried frog recipe! Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned frogs. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until frogs are a golden brown. From "Recipes of the Philippines" compiled and edited by Enriqueta David- Perez, 1962. Capitol Publishing House, Quezon City. Posted by Stephen Ceideberg; July 9 1992. MMMMM
































RecipeSource: Stewed Dog(wedding style)





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* Exported from MasterCook * Stewed Dog (wedding style) Recipe By : Joe Sweeney Serving Size : 30 Preparation Time :3:00 Categories : Ethnic Lamb Philippines Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 kg dog meat -- * see note 1 1/2 cups vinegar 60 peppercorns -- crushed 6 tablespoons salt 12 cloves garlic -- crushed 1/2 cup cooking oil 6 cups onion -- sliced 3 cups tomato sauce 10 cups boiling water 6 cups red pepper -- cut into strips 6 pieces bay leaf 1 teaspoon tabasco sauce 1 1/2 cups liver spread -- ** see note 1 whole fresh pineapple -- cut 1/2 inch thick 1. First, kill a medium sized dog, then burn off the fur over a hot fire. 2. Carefully remove the skin while still warm and set aside for later (may beused in other recpies) 3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,






















RecipeSource: Stewed Dog(wedding style)

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peppercorn, salt and garlic for 2 hours. 4. Fry meat in oil using a large wok over an open fire, then add onions andchopped pineapple and suate until tender. 5. Pour in tomato sauce and boiling water, add green peper, bay leaf andtobasco. 6. Cover and simmer over warm coals until meat is tender. Blend in liver spreadand cook for additional 5-7 minutes. * you can substiture lamb for dog. The taste is similar, but not as pungent. ** smooth liver pate will do as well. - - - - - - - - - - - - - - - - - - Suggested Wine: San Miguel Beer Serving Ideas : Rice, naturally. NOTES : During my wedding reception, my brother- in-law suggested we add to thefeast by having dog stew. Wanting to be part of the family, and having beensubjected to all sorts of socials tests already, I agreed. The result was...well.. a lot better than I expected. In fact, it was great! It was only later I found out that dog should *not* be served at weddings, asit may make the bride and groom flight like dogs during the honeymoon. But whatthe heck. It didn't seem to have that effect... at least not until a few yearlater. :-) For the faint of heart, you can always substitute lamb in place of next door'srover, but the meat will not be as sweet or as rich in flavor. Nutr. Assoc. : 3831 0 0 0 0 0 0 0 0 0 0 0 0 0


















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1. ADOBONG ISDA(Fish in Tangy Sauce)2. Adobong Antigo 3. Adobong Moderno 4. Adobong Pusit5. Adobong Pusit6. Bibingka7. Bibingkang Malagkit8. Chicken Or Pork Adobo9. Chicken and Pork Adobo 10. DINUGUAN(Blood Stew)11. Eggplant Adobo 12. Filipino Breakfast Steaks13. Fried Lumpia14. Fried Spring Rolls15. Fried Vegetarian Spring Rolls(Cha Gio Chay)16. Hot and Sour Shrimp with Watercress And Walnuts17. INIHAW NA BANGUS(Grilled Milkfish)18. KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)19. Leche Flan20. Lumpia21. Lumpia22. Lumpia23. Lumpia 24. Lumpia (Philippine Egg Rolls From Scratch)25. Lumpia (philippine Egg Rolls From Scratch)26. Lumpia Dipping Sauce

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27. Lumpia Dipping Sauce28. Lumpia Ideas 29. Lumpia Sauce(Paalat)30. Lumpia Shanghai31. Lumpia Shanghai32. Lumpia Shanghai 33. Lumpia Shanghai (phillipine Fried Egg Rolls,34. Lumpia Shanghai(Phillipine Fried Egg Rolls, Shanghai Sty35. Lumpia Wrappers From _eafc_36. Lumpia with Sweet Potatoes37. Lumpia(Philippine Egg Rolls)38. PAKSIW NA ISDA(Boiled Pickled Fish and Vegetables)39. Pancit(Philippine Noodles)40. Philippine Lumpia41. Philippine Lumpias42. Philippine Pork Adobo43. Philippino Pork44. Poncit45. Pork and Chicken Adobo46. Pork and Shrimp Lumpia 47. Puerco Adobado48. SINIGANG NA BABOY(Pork in Sour Broth)49. SINIGANG NA BANGUS(Milkfish in Sour Broth)50. SINIGANG NA MANOK(Chicken in Sour Broth)51. Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint 52. Stewed Dog(wedding style)53. Stuffed Frogs54. TRADITIONAL ADOBO(Pork in Vinegar and Soy Sauce)


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RecipeSource: Bibingkang Malagkit





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MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bibingkang Malagkit Categories: Thai, Rice, Ceideburg 2 Yield: 16 servings 4 14-ounce cans coconut milk 2 1/2 c Glutinous rice 1/2 c Long grain rice 4 c Granulated sugar 1/2 ts Salt 2 c Brown sugar, packed 1 ts Vanilla 1/2 c Ground peanuts or pilli -nuts, optional 3 Eggs beaten While wading through my pile of newspaper clippings I ran across the following gem. I can't help but think that it might be even better if you used palm sugar instead of the brown sugar. Never heard of "pilli" nuts++any idea what they are? Open cans of coconut milk without shaking. Spoon off thick milk that has risen to top and measure 2 cups. Measure 4 cups remaining thinner milk. Freeze any unused coconut milk. Mix glutinous and long-grain rice in a bowl. Cover with hot water and let stand for 5 minutes. Drain rice and turn into a heavy 4-quart saucepan. Mix thin coconut milk, granulated sugar and salt with rice. Bring to boil, reduce heat to very low and cook, covered until rice is tender but not soft, about 30 minutes. Turn rice into well-greased 13- by 9-inch baking pan, flatten rice and smooth top; set aside. Mix thick coconut milk and brown sugar in a saucepan. Add vanilla and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes. Gradually stir some of the hot mixture into eggs, then return to saucepan and cook, stirring constantly, until slightly thickened, about 1 minute. Pour topping evenly over rice. Bake in a 375F oven for 30 minutes. Remove from oven and cool to room temperature. Cut into squares to serve. Serves 16 to 20. From the San Francisco Chronicle, date unknown. Posted by Stephen Ceideburg; February 28 1991. MMMMM





























RecipeSource: Bibingkang Malagkit





RecipeSource: Philippine Lumpia





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---------- Recipe via Meal-Master (tm) v8.02 Title: PHILIPPINE LUMPIA Categories: Filipino, Chicken, Pork Yield: 12 servings 2 lb Chicken, cut in serving -pieces 1/2 lb Lean boneless pork butt, cut -in 2-3 pieces 1 Medium onion, peel, quarter 2 Celery tops 1 Medium bay leaf 2 ts Salt 2 c Water 1 Small green cabbage 1/4 lb Slab bacon, trimmed of rind -and cut in 1/4" dice 1 Small onion, peeled and cut -crosswise into paper thin -slices 2 ts Finely chopped garlic 1 1/2 lb Fresh green string beans, -trimmed and cut diagonally -into 1/4" lengths 1/4 lb Fresh bean sprouts, washed -and husks removed 1 c Finely diced celery 2 tb Soy sauce Oil for deep frying ----------------------LUMPIA WRAPPERS---------------------- 2 c All purpose flour 2 c Cold water Vegetable oil Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1 teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water and bring to a boil over high heat. Reduce heat to low, cover tightly and simmer 20-30 minutes, or until chicken and pork are




























almost tender and show only slight resistance when pierced with the point of a small sharp knife. Remove chicken and pork, and when cool enough to handle, bone and skin the chicken and cut the meat and pork into 1/4" dice. Strain the broth and reserve it. Remove and discard the tough outer leaves of the cabbage, cut the cabbage into quarters. Cut out the cores and slice the quarters crosswise into 1/4" wide strips. In a heavy 12" skillet, cook the bacon over moderate heat, stirring frequently until it is crisp and has rendered all its fat. With a slotted spoon, transfer the bacon to paper towels to drain. Cook sliced onion and garlic in the bacon fat for about 5 minutes until the onion is soft and transparent but not brown. Add pork and chicken and stir 1-2 minutes, until the meat browns slightly. Add each vegetable in the following order: green beans, bean sprouts, celery and cabbage. Add the bacon bits, 1/2 the reserved broth, remaining salt and the soy sauce, turning constantly with a spoon, cook over medium heat 3 minutes longer. Transfer contents of the skillet to a colander and drain 10-15 minutes. Discard the liquid. (Filling will keep at room temp. 2-3 hours). Assembly: shape about 1/3 cup of filling into a cylinder about 5" long and 1" diameter, place in the center of a wrapper, leave about 1 1/2" of the wrapper exposed at each side. Roll the wraapper around the filling, tucking the ends inside as you roll. Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia about 2 minutes, or until they are golden brown and crisp. Drain on paper towels and serve immediately, or keep hot and serve. Wrappers: Combine flour and water and mix until it forms a smooth paste, the consistency of a heavy cream. Set a heavy 8" skillet over moderate heat for about 30 seconds. Dip a pastry brush in the oil and spread a light film over the bottom and sides of the skillet. Then immerse the tip of a 2" wide paintbrush into the batter, and with 5-6 overlapping strokes, cover the bottom of the skillet. Cook for a few seconds until it begins to curl away from the sides of the skillet. Lift the wrapper and transfer to a strip of lightly floured waxed paper. May be kept at room temp. no more that 2 hours. Source: Pacific and Southeast Asian Cooking -----









RecipeSource: Asian & Pacific Island Recipes





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● Australian Recipes ● Burmese Recipes ● Chinese Recipes ● Filipino Recipes ● Hawaiian Recipes ● Indian & Pakistani Recipes ● Indonesian Recipes ● Japanese Recipes ● Korean Recipes ● New Zealand Recipes ● Russian Recipes ● Singaporean Recipes ● Tahitian Recipes ● Thai Recipes ● Tibetan Recipes ● Vietnamese Recipes

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RecipeSource: Asian & Pacific Island Recipes

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RecipeSource: Thai Recipes





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1. Ajar to Fresh cucumber pickle (ajad)2. Fried Beancurd With Sweet Nut Sauce(Tao Hou to Kratiem Dong (Pickled Garlic)3. Kung Op Wun Sen (Baked Prawns and Mungbean Noodles) to Pad Thai4. Pad Thai to Rice Paper-Wrapped Salad Rolls (Pham)5. Rice With Lemongrass & Green Onion Vmxv03a to Thai Chicken Salad6. Thai Chicken With Basil to Thai Sausage-Chiang Mai Style Bwht68A7. Thai Seafood Casserole With Basil to [THAI] khao tam kung(shrimp and rice soup)8. [THAI] nam phet (hot sauce) to prik kaeng Panaeng (paste for a dry chili)

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1. Ajar2. Aromatic Broth With Vegetable Slivers3. Aromatic Broth with Vegetable Slivers4. Aubergine Fritters (Makhua Chub Khai Thord)5. Aubergine With Pork & Prawns (Makhua Phao Song Kruang)6. Baked Garlic Quail7. Baked Prawns And Mungbean Noodles- Kung Op Wun Sen8. Bar-b-q Secret Thai Shrimp9. Barbecued Chicken Wings - Peak Gai Yang *10. Barbecued Squid11. Basil Dipping Sauce12. Bean Sprouts with Tomatoes13. Bean Thread Salad(Yum Woon Sen)14. Broiled or Grilled Marinated Chicken (Gai Yang)15. Charcoaled Squid- Pla Muk Yang *16. Chicken Curry#217. Chicken In Coconut Milk Soup18. Chicken In Coconut Milk Soup 19. Chicken In Green Curry(Gang Keao Wan Gai)20. Chicken Soup With Galangal(Kai Tom Kha)21. Chicken and Coconut Milk Soup (Gaeng Com Yam Gai)22. Chicken and Coconut Milk Soup(Gaeng Com Yam Gai)23. Chilis In Oil(Nam Prik Pow)24. Classic Thai Fried Rice25. Clay Pot Shrimp With Bean Thread Noodles- Go26. Coconut Chicken Soup

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27. Coconut Custard28. Coconut Rice Noodles29. Cold Noodles With Pineapple30. Crab Fried Rice- Khao Pad Poo *31. Crispy Fried Noodles32. Curried Shrimp - Goong Pad Pong Garee * 33. Curry Paste(Thailand)34. Curry Soup Noodles35. Curry Without Tears36. Deep-Fried Tofu With Peanut Sauce37. Deep-Fried Tofu With Peanut Sauce (Blacker)38. Deep-Fried Yellow Bean Paste (Baa Yir)39. Devilled Crab in Cucumber Cups.40. Dom Yam Gung (Thai Shrimp Soup)41. Dried Fish Belly Soup- Kapaw Pla *42. Drunkard's Noodles (Gueyteow Pad Ki Mow)43. Duck Curry - Kaen of Duck *44. Eggplant With Tofu45. Evil Jungle Prince With Chicken(Or Mixed Vegetables)46. Evil Jungle Prince With Chicken(Or With Mixed Vegetables)47. Fiery Thai Salsa48. Figgy Thai Chicken Salad49. Figgy Thai Chicken Salad50. Fresh cucumber pickle (ajad)51. Fried Beancurd With Sweet Nut Sauce(Tao Hou52. Fried Corn Cakes53. Fried Curried Rice(Khao Pad Pong Kari)54. Fried Rice With Peppery Curry55. Fried Rice with Basil (Khao Pad Krapow)56. Fried Rice with Basil (Khao Pad Krapow)57. Fried Squid With Hot Sauce(Pla Mung Pad Prig)58. Ga Xao Xa Ot59. Gaeng Kiow Wahn Gai(Green Chicken Curry)60. Gaeng Leung (Hot Yellow Fish Curry)61. Gaeng Paa Pla Dook (Jungle Curry with Catfish62. Gai Dom Kha (Thai Chicken Soup)63. Gai Thom Kha64. Gai Tom Kha(Thai Chicken And Coconut Milk Soup)

























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65. Gai Tom Kha- Chicken And Galanga Soup.66. Gang Ba Curry With Mushrooms67. Garlic Shrimp- Goong Kratiem Prik Thai *68. Ginger Sauce69. Ginger Sauce70. Glutinous Rice & Bananas71. Glutinous Rice With Mangoes72. Green Curry Paste73. Green Curry Paste (Nam Prik Kaeng Khiew Wah)74. Green Papaya Salad75. Green Salad With Thai Dressing76. Ground Peanuts77. Hot & Sour Mushroom Soup (Tom Yum Het) #278. Hot And Sour Chicken Soup79. Hot And Sour Mushroom Soup (Tom Yam Het)80. Hot And Sour Vermicelli Salad (Yam Wun Sen)81. Hot and Cold Shrimp (Goong Kob Poh)82. Hot and Sour Stir-Fried Vegetables (Pad Pak Priew Waan)83. Hot& Sour Shrimp Soup (Thai)84. Hot& Sour Stir-Fried Vegetables85. Hot& Sour Vermicelli Salad (Yam Wun Sen)86. Jungle Curry Paste (kaeng Paa)87. Jungle Curry With Catfish - Gaeng Paa Pla Dook * 88. Jungle Curry(Kaeng Paa Moo)89. Kaeng Khua Saparot90. Kaeng Paa Kai(Jungle Curry With Chicken)91. Kaeng Ped Cai92. Kai Yang(Garlic Chicken)93. Kang-Ped Bhet-Yang - Thai Roast Duck Red Curr94. Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.95. Khao Pad Sapparot(Stir Fried Rice And Pineap96. Khao-Tung Hna-Tung (Crusty Rice With Shrimp Dip).97. Kluay Bwarchee98. Kluay Tord99. Kraphong Khao Priao Wan (Sweet and Sour Fish )100. Kratiem Dong (Pickled Garlic)101. Kung Op Wun Sen (Baked Prawns and Mungbean Noodles)102. Kung Op Wun Sen(Baked Prawns and Mungbean Noodles)



















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103. Kwan's Sweet & Sour Sauce104. Kwitiaow Pad Thai105. Kwitiaow Phad Thai(Thai-Fried Noodles And Sauce)106. Laab Nuea(Ground Beef Salad)107. Larp.108. Lemon Grass Spicy Vegetables(Pat Pet Takrai)109. Lemongrass Chicken Wip110. Lemongrass Primer Vmxv03a111. Lobster Scallop Curry 112. Lone Dao Jiow(Dao Jiow Coconut Sauce With Fr113. Mangoes with Sticky Rice114. Marinated Thai Beef115. Masaman Curry Paste(Nam Prik Kaeng Masaman)116. Masaman Curry Paste(Nam Prik Kaeng Masaman)117. Mashed Aubergines (Nam Prik Makhua Yao)118. Mee Krob119. Mee Krob (Crisp-Fried Noodles)120. Mee Krob(Crisp-Fried Noodles)121. Mee Krob(Sweet Thai Noodles)122. Mee Krob(Thai Crisp Fried Noodles)123. Mee Krob(Thai Crisp Fried Noodles)124. Mixed Vegetables in Coconut Milk125. Mung Bean Pastries126. Mung Beans With Brown Sugar127. My Pad Thai128. Nam Jjim Polamai (fruit based dip)129. Nam Phrik Kaeng Daeng (Red Curry Paste) 130. Nam Phrik Kaeng Daeng (Red Curry Paste) Ett 131. Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste) Ett 132. Nam Phrik Kaeng Khiao Wan (Green Curry Paste) 133. Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Ett 134. Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) 135. Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) Ett 136. Nam Phrik Kaeng Som (Sour Soup Curry Paste) E 137. Nam Phrik Kaeng Som(Sour Soup Curry Paste)138. Nam Prik Curry Noodles(Kanom Jin Nam Prik)139. Nam Prik For Cooked Vegetables(Thai Spice)140. Nam Prik For Raw Vegetables(Thai Spice)


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141. Nam Prik Kaeng Matsaman (Massaman Curry Paste) 142. Nam Prik Kaeng Matsaman (Massaman Curry Paste) Ett 143. Nam Prik Pao144. Neua Daet Diao(Fried Sun-Dried Beef)145. Noodles With Vegetable And Curry Sauce(Gueyt2146. Nue Gra Pao: Stir-Fried Beef With Mint147. Nue Nam Tok: Grilled Beef With Thai Seasoning148. PAD THAI by Mike149. Pad Phed Pladuk (Hot & Spicy Catfish). 150. Pad Thai151. Pad Thai152. Pad Thai - Midsummer Thai Dinner153. Pad Thai - Vegetarian154. Pad Thai Noodles155. Pad Thai Noodles156. Pad Thai Prik157. Pad Thai Pseudo-Vegetarian Style158. Pad Thai Stir-Fried Rice Ribbon Noodles159. Pad Thai Stir-Fried Rice Ribbon Noodles160. Pad Thai Vmxv03A161. Pad Thai With Shrimp162. Pad Thai(1)163. Pad Thai(2)164. Pad Thai(Clark)165. Pad Thai(Sauteed Rice Noodles)166. Pad Thai- Midsummer Thai Dinner167. Pad Thai.168. Paht Thai169. Panang Curry Paste170. Panang Curry Paste171. Panang Curry Paste172. Panang Loog Chin Nua(Thai Meatballs Panang Curry)173. Phad Thai174. Phanang Curry Paste(Nam Prik Kaeng Phanang)175. Phanang Curry Paste/Nam Prik Kaeng Phana176. Phat Thai(Pad Thai)177. Pickled Garlic (Kratiem Dong)178. Pickled Garlic - Grayiem Dong





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179. Pineapple Vegetarian Fried Rice180. Piquant Thai Dipping Sauce181. Piquant Thai Dipping Sauce182. Pla Kapong Kimao (Deep fried fish with garlic sauce )183. Pla Nung Horapa184. Plain Fried Rice185. Plan Samli Daet Diao (Fried Sun-Dried Kingfish)186. Pork Satay With Peanut Sauce- Midsummer Thai Dinner187. Pork Sate With Peanut Dipping Sauce Vmxv03a188. Prik Kaeng Kiao Wan(Green Curry-Sweet/Hot)189. Prik Kaeng Phet (Phet Means Hot)190. Prik kaeng masaman (mild hot/sour equivelent to vindaloo)191. Pumpkin and Coconut Cream Soup192. Red Curry Mixed Vegetables193. Red Curry Paste194. Red Curry Paste195. Red Curry Paste (Nam Prik Kaeng Daeng)196. Red Curry Paste(Vatanapan)197. Red Curry Sauce198. Red& Green Curry Pastes (Thai Curries)199. Rice Ball In Coconut Milk200. Rice Paper-Wrapped Salad Rolls (Pham)201. Rice With Lemongrass & Green Onion Vmxv03a202. Roasted Nam Prik(Thai Spice)203. Sa-Teh On Skewers204. Salat Khaek (Southern Thai Salad)205. Satays206. Saus Kacang 207. Shrimp Paste Dipping Sauce- Nam Prik Goong Siap *208. Smothered Noodles209. Som Tam (Spicy Carrot Salad)210. Soup without tears211. Sour Curry Paste (Nam Prik Kaeng Som)212. Sour Shrimp Soup213. Special Thai Chicken With Chillies(Mild)214. Spicy And Sour Shrimp Soup215. Spicy Thai Meatballs With Crispy Noodles216. Spicy Thai Noodles











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217. Spicy Thai Noodles218. Spicy Thai Slaw219. Spicy Tofu220. Spicy Tomato Soup221. Steamed Crab With Hot Sauce- Poo Neung *222. Steamed Mussels with Creamy Fish Filling223. Steamed Sticky Rice - Khao Neow224. Stew without tears225. Sticky Rice (Khao Neeo)226. Stir Fried Rice Noodles With Tofu & Egg (Pad Thai)227. Stir Fried Rice Noodles with Tofu& Egg (Pad Thai)228. Stir-Fried Asparagus With Mushrooms229. Stir-Fried Greens With Oyster Sauce230. Stir-Fried Spinach231. Stir-Fried Tofu And Bean Sprouts232. Stuffed Peppers-- Thai Style233. Stuffed Squid In Red Sauce234. Sweet and Sour Tofu235. Sweet& Sour Cucumber Relish (Taeng Kwa Brio236. TVFN Chef du Jour237. Tapioca Soup238. Thai Barbecued Chicken239. Thai Barbeque Marinade240. Thai Basil Chicken241. Thai Beef Grill242. Thai Bpeek Kai Mao Daeng (Drunken Chicken Wings)243. Thai Carrot Soup244. Thai Chicken245. Thai Chicken & Coconut Soup Vmxv03a246. Thai Chicken Coconut Soup247. Thai Chicken Fettuccine Salad248. Thai Chicken Salad249. Thai Chicken Salad250. Thai Chicken Salad251. Thai Chicken With Basil252. Thai Chicken With Rice253. Thai Chili Fish Sauce Vmxv03a254. Thai Coleslaw













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255. Thai Country-Style Steamed Fish In Garlic Lime Sauce256. Thai Cucumber Salad257. Thai Cucumber Salad258. Thai Cucumber Salad259. Thai Curried Vegetables with Adzuki Beans260. Thai Curry Chicken And Vegetables261. Thai Curry Spice Paste262. Thai Egg Noodles And Pork Soup(Ba Mee Nam)263. Thai Fish Curry Vmxv03a264. Thai Fried Noodles(1)265. Thai Fried Noodles(2)266. Thai Fried Noodles(3)267. Thai Fried Noodles(Pad Thai)268. Thai Fried Rice269. Thai Fried Rice270. Thai Fried Rice With Vegetables271. Thai Fruit and Shrimp Salad (Yam Polamal)272. Thai Fruit and Shrimp Salad(Yam Polamal)273. Thai Garlic Prawns274. Thai Glass Noodles(Yam Woon Sen)275. Thai Green Curry Chicken With Basil276. Thai Green Curry Chicken with Basil277. Thai Grilled Chicken - Midsummer Thai Dinner278. Thai Grilled Chicken - Midsummer Thai Dinner279. Thai Hens280. Thai Hot & Sour Shrimp Soup* Bwht68a281. Thai Iced Coffee282. Thai Iced Tea283. Thai Light Spicy Chicken And Vegetable Bundle 284. Thai Mini Spring Rolls285. Thai Nma Sad Pork Salad286. Thai Nua Yang Nam Tok (Waterfall Beef)287. Thai Pad Thai (Stir Fried Noodles)288. Thai Pineapple Fried Rice289. Thai Pork Satay290. Thai Pork With Basil291. Thai Red Chicken Curry292. Thai Red Curry Paste.









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293. Thai Rice Noodles294. Thai Rice Noodles with Collard Greens295. Thai Roast Pork With Sticky Rice*296. Thai Salmon Steaks In Panang Curry Sauce297. Thai Satay298. Thai Satay With Spicy Peanut Sauce299. Thai Satays300. Thai Sausage-Chiang Mai Style Bwht68A301. Thai Seafood Casserole With Basil302. Thai Shrimp With Asparagus303. Thai Simmered Chicken304. Thai Soup For Marty***Hkrt62B305. Thai Soy Bean Fritters306. Thai Spicy Noodles307. Thai Spicy Sausage(Sai Grog) Hkrt62B308. Thai Spring Rolls309. Thai Squid Salad310. Thai Stuffed Crab311. Thai Style Fried Noodles312. Thai Tea313. Thai Tomato Fish Soup314. Thai Tomyum Gung(Shrimp) / Gai (Chicken)315. Thai Turkey Bites316. Thai Veal Potstickers 317. Thai Yam Yai Siamese Princess Salad"I Love Thai Food"318. Thai(mango) Sticky Rice319. Thai-Style Tempe W/ Carrots & Basil320. Tofu Sauce321. Tofu Sauce322. Tofu Soup323. Tofu With Sour Curry324. Tom Kha Gai(Chicken Coconut Soup)325. Tom Kha Kai326. Tom Kha Pladuk(Catfish Soup)327. Tom Yam Goong (Hot and Sour Soup)328. Tom Yam Goong (Thai Hot & Sour Soup)329. Tom Yum (Hot & Sour Soup)330. Tom Yum Gai




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331. Tom Yum Gai- Chicken In Lemon Grass Soup332. Tom Yum Goong (Hot and Sour Soup)333. Tom Yum Kung(Hot!!!)334. Vegetable Sausage(Hoy Jaw)335. Vegetarian Thai Spring Rolls336. Vegetarian Thai Spring Rolls337. Yam Gai(Thai Broiled Chicken Salad)338. Yam Thua Phu (Spicy Winged Bean Salad)339. Yam Wunsen Sai Mu(noodle Soup W/pork)340. Yellow Curry Paste (Nam Prik Kaeng Kari)341. Yum Chai Talay(Thai Hot & Sour Seafood Salad342. Yum Hoi Mang-pu - Thai Mussel Salad.343. Yum Pra-Hmik (Thai Squid "Salad"). 344. [THAI kai tam mamuang (chicken and mango soup)345. [THAI] Nam Prik Makham Piag-tamarind Dip 346. [THAI] hoi tohd (fried mussels)347. [THAI] kai pad khiaowan (chicken stir-fried with green curry348. [THAI] kai tam (simple chicken soup)349. [THAI] khanom pad ka (white radish cake)350. [THAI] khao tam kung(shrimp and rice soup)351. [THAI] nam phet (hot sauce)352. [THAI] neua pad kimao (beef flambe)353. [Thai]kai pad prik haeng-chicken w/chili and 354. prik kaeng Panaeng (paste for a dry chili)











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MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Tom Yam Goong (Hot and Sour Soup) Categories: Polkadot, Faylen, Soups/stews, Spicy, Thai Yield: 4 Servings 8 oz Shrimp or prawns, -shelled and deveined. -Reserved shells 3 c Water 2 Cloves garlic, minced 5 Kaffir lime leaves OR -strips of lemon peel 3 Thin slices fresh OR -dried galangal OR -fresh ginger 1/4 c Fish sauce 2 Stalks lemon grass, -lower 1/3rd only, -cut into 1" lengths 2 Sliced shallots 1/2 c Sliced straw mushrooms 5 Green Thai chili peppers -(optional) 1/4 c Lime juice 1 ts Black chili paste -Cilantro leaves for -garnish Rinse shells and place in water. Heat water to a boil, then strain out shells. Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallots, straw mushrooms, and chilis and simmer for 2 minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes until shrimp turn pink. Place the lime juice and chili paste in a serving bowl, pour the soup into the bowl, stir, and garnish. Serves 4. Source: Williams-Sonoma (from "Thailand the Beautiful Cookbook") * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN MMMMM


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