Sushi

Sushi from - http://www.flickr.com/photos/51265361@N00/27144712/sizes/m/in/photostream/

Ingredients

• 2/3 cup uncooked short-grain white rice
• 3 tablespoons rice vinegar
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 4 sheets nori seaweed sheets
• 1/2 cucumber, peeled, cut into small strips
• 2 tablespoons pickled ginger
• 1 avocado
• 1/2 pound imitation crabmeat, flaked

Directions

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Chicken Teriyaki

Chicken Teriyaki from - http://www.flickr.com/photos/29183526@N06/5843400352/sizes/m/in/photostream/

Chicken Teriyaki 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

Fresh Lumpia

      Fresh Lumpia from - http://www.flickr.com/photos/lainetrees/5550959718/sizes/m/in/photostream/


Wrappers
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
About 3 tablespoons cooking oil
Filling
1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper
5 tender lettuce leaves

Getting Ready
Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.
Cooking
Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.
Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.

 

Dinuguan

Dinuguan from - http://www.flickr.com/photos/86088381@N00/5609836428/sizes/m/in/photostream/


Ingredients:

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. of pig’s blood
• 3 chili peppers (siling haba)
• 1 head of garlic, crushed and minced
• 1 thumb-sized piece of ginger, minced
• 3 onions, halved and sliced thinly
• 1 pouch of sinigang mix good for 1 liter of broth
• 1 bay leaf
• salt
• pepper (optional)
• 1 tbsp. of cooking oil

Procedure:

• Refrigerate the pig’s blood until needed.
• Heat a heavy casserole.
• Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
• Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
• Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
• Season with salt and pepper, if using.
• Pour in just enough water to cover.
•  Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
• Add more water, a little at a time, if the liquid dries up before the pork is cooked.
• Meanwhile, minced the liver.
• Season with a little salt.
• When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
• Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
• Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
• Add more salt if necessary.
• Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice.

 

Mango graham cake

Mango graham cake from-http://www.flickr.com/search/?q=mango+graham+cake&l=commderiv&ct=0&mt=all&adv=1
Ingredients :
* Graham Crackers
* 2 All Purpose Cream
* 1 Condense Milk
* 2 Whole Sweet and Ripe Mango ( Cut into thin wide strips)

How To Make Graham Cake With Mango:

1) . Mix the all purpose cream and condense milk in a bowl and set it aside.

2) . Place graham crackers at the bottom of baking pan you will use. Those graham crackers will serve as the cake's crust.

3). Pour the already mixed all purpose cream and condense milk into the graham and layer it with mangoes cut into thin wide strips.

4) . Repeat the procedure number 2 and 3 until your baking pan is full.

5). Put good amount of mango on top of it. Decorate it if you want.

6). Refrigerate it for at least 12 hours or for one day so the mixture contemplates well. Enjoy.

 

Peanut bar

Peanut bar from- http://www.flickr.com/photos/roland/180084674/sizes/m/in/photostream/
Ingredients:

• pinoy candy recipe
• peanut bar
• filipino peanut candy
• filipino peanut butter recipe
• Pinoy candy recipes
• pili bar recipe
• filipino peanut butter candy
• rice pili bar recipe
• pili nuts recipe
• peanut bars recipe filipino
• peanut bar philippines
• pili candy recipe

1 cup chopped or crushed peanut
¾ cup white sugar
2 tbsp. Butter or margarine
¼ tsp. water

Mix together sugar, butter, and water,. Put in heavy pan, boil over a medium heat. Stir. When sugar dissolves, add chopped peanut. Then, spread at once on a greased board. Roll out with a greased rolling pin into ½“ thickness. Cut while still hot with a greased knife. Separate when colled Instead of peanut , you may add cashew or pili nuts.

pancit palabok

 

Pancit Palabok from- http://www.flickr.com/photos/lfl/2336211481/sizes/m/in/photostream/

 Ingredients :

 Palabok Noodles

• 1/2 kilo miki noodles
• 1/2 kilo small crabs
• 5 cloves of garlic, minced
• 1 onion, chopped
• 2 tablespoons of atchuete seeds or oil
• 2 tablespoons of patis (fish sauce)
• 4 tablespoons of cornstarch, dissolved in water
• 1 teaspoon of monosodium glutamate (MSG)
• 1 1/2 cups of water

Palabok Toppings

• Tinapa flakes (smoked fish)
• Cooked shrimps, shelled
• Squid adobo, sliced into rings
• Pork chicharon, grounded
• Spring onions, chopped
• Hard boiled eggs, shelled, sliced
• Fried garlic, minced
• Fresh calamansi (lemon), sliced
  
  
  
  

  Pansit Palabok Cooking Instructions:

• Extract fat and meat from clean crabs, set aside.
• Pound crab and extract juice on 1 1/2 cups of water
• On a pan, saute garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
• Add corn starch and continue to simmer while constantly stirring until thick.
• Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
• Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

shrimp tempura

Shrimp tempura from http://www.flickr.com/photos/citymama/340250789/sizes/m/in/photostream/

 Ingredients:

• 10 Large or jumbo shrimp (if frozen need to thaw, the bigger the shrimp the better)
• Corn starch to dust
• Oil for deep frying
Tempura Batter
• 100 g (little bit more than ¾ cup) flour
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 egg yolk
• 200 ml ice water
Tentsuyu (Tempura Dipping Sauce)
• 1/3 cup dashi stock (or 1/3 cup water + ½ tsp. Hondashi)
• 3 Tbsp. soy sauce
• 2 Tbsp. sake
• 2 tsp. sugar
Garnish for Dipping Sauce
• 1 inch daikon, grated and squeeze liquid out
• shichimi (Japanese 7 flavor chili pepper)  

1. Prepare shrimp. Please read step-by-step pictures and explanations of How To Prepare Shrimp for Shrimp Tempura so that shrimp will be straight instead of curly.
2. You can start heating the oil when you are almost done with cleaning shrimp. You want to bring the oil to 170C (338F). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying. If you want to read more about deep frying method, please read How To Deep Fry Food.
3. When oil is getting close to 170C (338F), start preparing batter. Sift flour, baking powder, and salt into a bowl.
4. Beat egg yolk gently and add iced water and 2 ice cubes. It’s important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between oil and batter.
5. Pour the egg mixture into flour mixture. Using chopsticks, mix but only circulate around the bowl 10 times. You want to leave some of the flour unmixed and clunky. The key here is not to produce gluten in order to have crispy tempura.
6. Sift some corn starch on top of shrimps.
7. When oil is 170C (338F), dip shrimp in batter several times, making sure shrimp is completely covered by the batter and start deep frying.
8. Deep fry for about 2-3 minutes or so (depending on how many shrimps you deep fry at the same time and oil temperature), and after it’s cooked, place the shrimp on a wire rack (paper towel is okay but try to place it vertically) to get rid of extra oil. Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
9. If you want your Shrimp Tempura to look like ones from restaurant (extra batter around shrimp), then you have to follow this method. Please see video below (in the post) as I couldn’t capture myself doing it while deep frying… My trick for restaurant style skin is to pour extra batter on top of the shrimp after it’s been deep frying for about 5-7 seconds. You can use a spoon to do this but DO NOT drop the ice cube in the oil or else it’ll result in possible accidents.
For Tentsuyu (Tempura Dipping Sauce)
10. Heat all the ingredients in a small saucepan over medium high heat. When boiling, turn the heat off and set aside.

Kare-Kare

Kare-Kare from -http://www.flickr.com/photos/sjsharktank/4136669963/sizes/m/in/photostream/

Ingredients  
 Ingridients:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Procedure:


1.In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. Heat oil and atsuete oil in a big pan or wok.

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

5. You can have the option to serve with bagoong on the side and hot plain rice.


 

Siomai

Siomai from - http://www.flickr.com/photos/ilove9and23/6264446998/sizes/m/in/photostream/


Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
  3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Procedure:
 - Mix all the ingredients for the filling in a bowl.
- Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
- To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

 

 

Barquillios

Barqullios from - http://www.flickr.com/photos/puntodevista/77554189/sizes/m/in/photostream/

Ingridients:

• 1/2 cup butter
• 1/2 cup sugar
• 1 t vanilla
• 2 egg whites
• 2/3 cup all-purpose flour         
  
  
  Procedure
  
• Preheat to 375°F. Prepare 2 baking sheets.
• In a bowl, cream butter with sugar and vanilla until light and fluffy. Gradually beat in egg whites. Beat until smooth then fold in the flour.
• Transfer mixture to a piping bag fitted with a plain round tip. Pipeout batter 2 inches apart on baking sheets.
• If a piping bag is not available, simply drop the mixture by teaspoonfuls onto the baking sheet then spread thinly with a spatula or the back of a spoon into a 3-inch circle. Bake until wafers are brown along edges.
• Remove wafers from the baking sheet, one at a time, using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until edges overlap.
• Cool seam side down on a wire rack until crisp all over. Do the same for all the wafers.
• Yield 1.5 dozen.

Beef Caldereta

Beef Caldereta from - http://www.flickr.com/photos/gracefuleye/2536096544/sizes/m/in/photostream/

Ingredients:

• Beef round or chuck, cubed 2 pounds
• White vinegar 1/4 cup
• Soy sauce 1/4 cup
• Oil  2-3 tablespoons
• Liver pâté (optional) 1/4 cup
• Onion, chopped 1
• Bell pepper, chopped 1
• Garlic, minced 1/4 cup
• Tomato sauce  2 cups
• Stock or water 2 cups
• Potatoes, peeled and cubed 2 cups
• Peas 1 cup
• Salt and pepper to taste                                                                                                                                                                                                                                               Procedure:
• Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1 to 8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.
• Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl.
• When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3 to 5 minutes to cook down somewhat.
• Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30 to 40 minutes.
• Sir in the potatoes, peas, salt and pepper and simmer for another 20 to 30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary.
• Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.

Leche Flan

                Leche Flan from - http://www.flickr.com/photos/spawnster/3375142074/sizes/m/in/photostream/

Ingredients

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

Procedure

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!

 

Brownies

                      brownies - from http://www.flickr.com/photos/therecipedrawer/5657203291/sizes/m/in/photostream/


Ingredients:
3 squares of unsweetened chocolate ( 3 ounces)
1/3 cup shortening or margarine
1 cup of sugar (white)
2 eggs (well beaten)
1/2 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. fine salt
1 cup chopped casuy nuts (or peanuts)
1 tsp. of vanilla


Procedure:
Melt shortening and chocolate over a low heat.Set aside.Add sugar on eggs,beat.Combine egg mixture with chocolate mixture.Sift flour,measure and add baking soda and salt.Sift again.Add sifted flour to egg chocolate mixture.Add vanilla,blend well.Spread dough evenly in a greased square baking pan.Sprinkle casuy nuts on top..Bake in preheated oven with 350oF heat for 25-30 minutes.Cool before slicing into squares.

Sweet and Sour Pork

                                            Sweet and Sour Pork - from http://www.flickr.com/photos/avlxyz/4956297149/sizes/m/in/photostream/
        

Ingridients:
1/2 kilo lean pork
1 large size onion,quartered
3 tomatoes
1 carrot,(strips 2" long)
2 bell pepper (green and red)
1 tsp. vetsin
1 tbsp. salt
1 tbsp. soy sauce
1 tbsp. cornstrarch
1 small can pineapple (tidbits)
1 cup ketchup
3-4 cloves garlic,minced
2 stalks celery (1 1/2" long)

Procedure:
Cut pork into small serving pieces.
boil in 1 1/2 cup water with a little salt.
When tender, drain. set aside broth to be used later.sprinkle flour on pork.fry until golden brown
Saute minced garlic until brown, add all together onion.tomato,celery,carrot,and pepper strips,stir.
 after 3 minutes or until half cook, add ketchup,pineapple (tidbits with syrup) and broth.
season with soy sauce and vetsin. do not over cook the vegetables. thicken with dissolved cornstarch
when it boils pour over fried pork.

Baked Oyster

                                Baked Oyster - from http://www.flickr.com/photos/digipam/5525395128/size/m/in/photostream/

Ingredients:

25 oyster, in half shell
2 tablespoon butter, unsalted
  2 tablespoon butter, cut into pieces
2 tablespoon butter, unsalted
  2 tablespoon parsley, finely chopped
3 tablespoon Parmesan
1 teaspoon garlic, finely chopped






Procedure:
Melt butter in a skillet over medium heat.
2. When foam subsides, put bread crumbs and garlic.
3. Toss for 3 minutes until crisp and golden.
4. Stir in parsley and grated cheese.
5. Put oyster in a pan that can hold the oyster in a single layer.
6. Sprinkle bread crumbs on oyster.
7. Dot the top of each oyster with a bit of butter.
8. Bake at 450ºF for 12 minutes.
9. Serve.