FIVE TYPICAL FILIPINO RECIPES

FIVE TYPICAL FILIPINO RECIPES

Daing na Bangus

Ingredients:

·         Large bangus de-scaled, clean and butter-flied

·         1 Cup of soy sauce

·         3 Cloves of garlic peeled and smashed

·         ¼ Cup of vinegar

·         ½ Tbs. Fresh ground black pepper

·         Corn oil for frying

Directions:

1. In a large pan marinate fish with soy sauce, vinegar, garlic, and ground black pepper.

2. Place the Milkfish skin side up, cover, and set it in the fridge for an hour before cooking.

3. In a large frying pan heat oil about ¼ in deep and fry the fish skin side up first for 4 minutes. Then carefully turn the fish over and let it fry for 5 minutes.

4. Next turn it back skin side up and fry for an additional 2 minutes. Serve with rice and slices of tomato and onions on the side. Enjoy!

Adobo

Ingredients:

·         1/2 kilo pork, cut in cubes

·         1/2 kilo chicken, cut into pieces

·         1 head garlic, minced

·         1/2 yellow onion, diced

·         1/2 cup soy sauc

·          1 cup vinegar

·          2 cups of water

·         1 teaspoon paprika

·         5 laurel leaves (bay leaves)

·         4 tablespoons of cooking oil or olive oi

·          2 tablespoons cornstarch

·         Salt and pepper to taste

·         3 tablespoons water

Instructions:

1.      In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

2.       Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

3.       Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

4.      Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

5.      Add salt and/or pepper if desired

6.       Bring to a boil then simmer for an additional 5 minutes.

 

Kinilaw(kilawin) Raw Tuna Salad

Ingredients:

·         1 kg Fresh tuna; cubed

·         1/2 cup Finely chopped ginger

·         1/2 cup Finely chopped onions

·         2 Lemons (use the sour ones)

·         1 cup Vinegar (use the one that is strong)

·         5 cloves of garlic minced

·         2 pieces siling mahaba chopped

·         1 red bell pepper, diced

·         Salt and pepper to taste

·         optional: add 1/2 cup coconut milk or evaporated milk

Instructions:

1.      Rinse the fish with water once and with vinegar once but swiftly.

2.      Put in a bowl. Sprinkle on top the ginger and the onions.

3.      Squeeze out the juice of 2 lemons on the mixture.

4.      Add the Vinegar, chilliest, garlic, salt and pepper to taste.

5.      Mix everything slowly so you don’t crush the fish.

6.      Refrigerate for about 30mins to an hour, and then serve.

 Buko Pie

Ingredients

• Meat from 1 buko (young coconut)
• 1 (396 g) can condensed milk
• 2 (354 ml) cans evaporated milk
• 4 eggs
• 1/4 cup sugar
• pinch of salt

Preparation method

·         Beat eggs well, and then add remaining ingredients. Continue mixing until all ingredients are well blended.

·         Pour into a round 3 liter glass baking dish. Place the dish in a large baking pan and fill with water up to halfway up the sides. Place carefully in the oven.

·         Bake at 180 C for 60 minutes. Insert a toothpick to test for doneness. It should come out clean. Let cool before serving.

 

Pinakbet

Ingredients

• 3 tablespoons oil
• 1 1/2 cup water
• 2 medium size Ampalaya (cut into 8 pieces each)
• 2 medium size eggplants (cut into 8 pieces each)
• 1 small size kalabasa
• about6-10 pieces okra (halved)
• 6 pieces tomatoes (quartered)
• 1 small garlic head (minced)
• 2 small onions (diced)
• 1 small ginger (sliced)
• 4 tablespoons bagoong isda
• Pinch of pepper

Procedure

1. In a pan, fry pork until lightly crispy, set aside.
2. Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork.
3. In a pot, boil water with bagoong.
4. Add in the pork and spices.
5. Add all the vegetables and cook.
6. Serve hot.