Collection (13) Filipino Recipes
mm...@megamed.com
As promised here are some Filipino recipes. This is only a partial posting
as there are many more that I am still going through and determining which
ones to post.
Enjoy!
Mags
Chicken or Pork Adobo
Ingredients:
1 c vinegar
1 head garlic, crushed
1/2 t black pepper
1 bay leaf
2 T rock salt
1-4 T soy sauce
1 chicken (cut up) or,
1/2 lb pork, cut in 1- or 2-inch pieces
1 1/2 - 2 c water
cooking oil for frying
In a saucepan, combine vinegar, garlic, pepper, bay leaf, rock salt, and soy
sauce. Put in chicken or pork. Let soak for 20 to 30 minutes. Add water and
simmer uncovered until tender. Strain sauce, set aside. Brown chicken or pork
in cooking oil. Return everything to saucepan, cover and simmer until sauce
thickens.
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Pork Apritada
Ingredients:
1 lb pork
4 pcs potatoes, quartered
1 lg onion
2 T cooking oil
3 t salt
2 pcs red pepper
3 tomatoes
1/2 c tomato sauce
6 T vinegar
1 1/2 t garlic, about 7 - 10 cloves
1/8 c bread crumbs
Slice pork into individual pieces. Saute in garlic, onions, and tomatoes.
Season with salt. Add vinegar and let boil for 5 minutes. Then add enough
water or stock to make meat tender and make up for sauce. When almost done,
add sliceed pepper and thicken with bread crumbs. Cook 5 minutes more. Remove
from heat and garnish with fried potatoes.
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Calderetta
Ingredients:
1/2 lb beef round, cut into serving pieces
1/4 c vinegar
10 pcs peppercorn, crushed
1 t salt
2 clove garlic, crushed
1/4 c cooking oil
1 c onion, sliced
1.2 c tomato sauce
1 1/2 c boiling water
1 c red or green pepper, cut in strips
1 pc laurel or bay leaf
dash hot sauce
1/3 c liver spread
Marinate beef in mixture of vinegar, peppercorn, salt, and crushed garlic for
1 1/2 to 2 hours. Fry pieces of beef in cooking oil. Add onions and saute
until tender. Pour in tomato sauce and boiling water. Add the green pepper,
bay leaf, and hot sauce as desired. Cover and simmer until meat is tender.
Blend in liver spread. Cook 5 minutes more.
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Eggplant Sauce
Ingredients:
6 eggplants
3 clove garlic
salt and pepper to taste
1/2 c vinegar
Broil eggplants until tender. Peel and mash. Set Aside. Chop garlic finely and
add to mashed eggplant. Add vinegar, salt and pepper to taste. Serve with
Pechero.
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* Exported from MasterCook II *
Chicken Long Rice
Recipe By : Ann Kondo Corum
Serving Size : 1 Preparation Time :0:00
Ingredients:
1 chicken -- about 3 lbs.
water
1/2" slice ginger -- crushed
1 bundle long rice, soaked in water to soften
salt -- to taste
3 stalks green onions
Place chicken in a large pot and cover with water. Add ginger and bring to a
boil; lower heat and simmer about 45 minutes to an hour, or until meat falls
away from the bones. Remove chicken from broth and discard bones. Return
chicken to broth and add long rice. Simmer until about half of the broth is
absorbed by the long rice. Season with salt ans add green onions just before
serving.
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Mechado
1 lb beef (roast beef), whole
1/4 c cooking oil
4 clove garlic
1 onion, sliced
2 potatoes, quartered, fried
1 carrot, cut in 1/2-inch rounds
1 slice lemon with rind
2 T soy sauce
1/2 t peppercorn
1 c tomato sauce
1 pc laurel leaf
1 t salt
1 1/2 c hot water
Brown meat in cooking oil. Set aside. In the same oil, saute garlic and onion.
Cook 5 minutes. Put in lemon, soy sauce, peppercorn, tomato sauce, laurel leaf
and salt. Simmer a few minutes more. Add water, cover and simmer. Add potatoes
and carrot, when meat is tender. Slice meat. Arrange on a platter with the
vegetables. Strain sauce, pour over meat.
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Morcon
Ingredients:
1 lb beef, sliced 3/4-inch thick as one piece
2 T calamansi or lemon juice
1/4 c soy sauce
4 pc vienna sausage, cut in four diagonally
2 pc sweet pickle or gherkins, cut in thin long strips
2 hard boiled eggs, sliced
cheddar cheese, shredded
1 carrot, cut into long strips
3 slice bacon
2 T flour
1.4 c cooking oil
3 pcs boullion cubes dissolved in...
3 c boiling water
1/4 t salt
1/2 t MSG
Marinate beef in lemon juice and soy sauce. Arrange strips vienna sausage,
sweet gherkins, hard boiled eggs, cheese, carrots, and bacon on marinated
beef. Roll neatly and tie with a string. Dredge in flour then brown in hot
cooking oil. Transfer to a big saucepan. Add boullion water. Season with salt
and MSG. Cover and simmer until beef is tender. Slice, arrange on a platter.
Pour sauce over top. Garnish with sprigs of parsley.
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Puchero with Eggplant Sauce
1/2 lb pork, cut into serving pieces
1/2 chicken, cut into serving pieces
1/2 k beef, cut into serving pieces
2 pcs chorizo de bilbao
6 c water
1 t salt
1 bunch green onions
2 sm cabbage
1/8 lb green beans
4 potatoes
4 saba bananas
1 c garbansos or chick peas, boiled until tender
2 T cooking oil
2 clove garlic, crushed
1 onion, sliced
4 c broth (from meats above)
2 t MSG
salt to taste
Boil pork, chicken, beef, chorizo de bolao, in water, salt, and green onions.
When tender, remove and cook cabbage and green beans separately in the broth.
Remove and set aside. Boil potatoes and bananas in water until tender. Remove.
Cut bananas crosswise diagonally, quarter potatoes. Skin chick peas. Set
aside. Saute garlic and onion in hot oil. Add broth. Bring to a boil then put
in meats, bananas, potatoes, chick peas, and vegatables. Season with salt and
MSG. Serve with Eggplant Sauce.
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Lumpia Shanghai
Nora Daza
Ingredients:
1 lb lean pork, finely ground
1/2 lb shrimp, finely chopped
1/4 lb onions, finely chopped
1/4 c soy sauce
1 t MSG
1/2 t salt
50 lumpia wrappers
oil for deep frying
Mix thoroughly all ingredients except lumpia wrapper and oil for frying. Take
a heaping Tablespoonful and roll in lumpia wrapper. Make a long roll about
3/4-inch diameter. Cut to 2-inch pieces using very sharp knife. Deep fry until
golden brown. Serve with soy sauce or sweet and sour sauce.
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Sinigang
Ingredients:
1/4 c onion, sliced
1/4 c tomatoes, chopped
10 pcs camias (lemon or calamansi or green "sampala" can be used to
sour the soup)
6 c rice water
1/2 lb shrimp
1 t salt
1 t MSG
2 bunch kangkong leaves and tender stalks (can substitute spinach with
stalks or chinese broccoli)
Saute onion and tomates. Add the camias and cook until tneder and mushy. Add
the rice water. Let boil. When boiling, drop the shrimp. Season with salt and
MSG. Add kangkong and cook 2 minutes.
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* Exported from MasterCook II *
Beef Tapa
Recipe By : Nora Daza
Serving Size : 1 Preparation Time :0:00
Ingredients:
1 lb sirloin or other tender beef cut
1/4 c brown sugar
1/4 c white sugar
1 t potassium nitrate
2 T salt
2 t msg
Slice beef thinly to desired size (preferably across the grain). In a bowl mix
the rest of the ingredients and spread this on the meat. Allow beef to
marinate for at least 24 hours in refrigerator. Fry in hot fat and serve.
NOTES : Use less sugar if desired.
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Chicken Tinola
Nora Daza
Ingredients:
2 T cooking oil
4 clove garlic, crushed
1 t ginger, cut in strips
1/2 c onion, chopped
1 stewing chicken, cut into serving pieces
1 T patis (Fish Sauce)
10 c rice water
1 sm green papaya, sliced into serving pieces
1 c sili leaves (pepper leaves)
1 t salt
1 t msg
Fry the garlic in hot cooking oil until brown. Add the ginger and chopped
onions. Cook until soft. Drop in pieces of chicken. Season with patis. Cover
and let simmer for 5 minutes. Add the rice water, simmer until chicken is
tender. Add the sliced papaya and cook until papaya is tender. Just before
removing from the fire, season with salt. Add the sili leaves. Serve hot.
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Pork or Beef Sinigang
1 T lard
2 clove garlic, crushed
1 onion
6 med tomatoes
10 pcs camias (substitutes: Tamarind stock or Lemon Juice)
1 T patis (fish sauce)
1/2 lb beef or pork, cut in serving pieces
6 pcs gabi (taro root)
6 c rice water
3 bunch kangkong (substitutes: spinach with stems, or chinese cabbage)
5 pcs hot peppers
1 1/2 t salt
1 t MSG
Saute the garlic in hot lard until golden brown. Add the onions and cook until
they become transparent. Put in the tomatoes and camias. When soft, crush them
and add the patis. Drop in the beef, or pork, and cook covered for five
minutes turning occasionally. Pour in rice water and cover tightly. Let boil.
When boiling, reduce heat and simmer until meat becomes tender. Add gabi. When
tender rop in the kangkong and hot pepper. Season with salt and MSG.