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Siomai

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Ingredients
    * 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
    * 1/3 cup chopped water chestnuts or turnips (singkamas)
    * 1/3 cup chopped carrots
    * 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
    * 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)

Siomai Wrapper Ingredients

    * 1/4 cup water
    * 1 egg
    * 1 tablespoon vegetable or corn oil
    * 1/4 teaspoon salt
    * 1 1/2 cups all-purpose flour


Directions
Mix all the ingredients for the filling in a bowl. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. 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 past is optional.

Directions for Siomai Wrapper :

Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball. Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside. Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste. The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

From: http://karen.mychronicles.net/wp-trackback.php/6

Filipino Chicken Curry

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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


Directions:

·         Pan fry potatoes. Set aside.
·         In the same pan, fry chicken pieces and brown a little.
·         Add garlic and onion. Sauté for a few minutes until soft.
·         Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
·         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.
·         Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
·         Remove from heat. Serve hot.

Chicken Ginger Stew with Vegetables

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Ingredients :
    * 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
    * 1 thumb-sized fresh ginger root, cut into strips
    * 2 cloves garlic, crushed
    * 1 onion, chopped
    * 2 tbsp. patis (fish sauce)
    * salt, to taste
    * 4 to 5 cups water (or rice water – 2nd washing)
    * 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
    * 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
    * vegetable oil

 Directions:

In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Chicken and Pork Adobo

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Ingredients

    * 1 cup distilled white vinegar (or cider vinegar)
    * 1 cup water
    * 2 tablespoons peeled and crushed garlic
    * 2 teaspoons salt
    * 2 pieces of bay leaves
    * half teaspoon freshly ground black pepper
    * 1 pound chicken, cut into serving pieces, Chinese style
    * 2 pounds pork butt, cut into cubes
    * soy sauce
    * oil

Directions
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.

Shrimp on the Barbie

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Ingredients
·         1/2 cup butter, melted (1 cup = 250 ml)
·         1/4 cup olive oil
·         1/4 cup minced fresh herbs (parsley, thyme and cilantro)
·         3 tablespoons fresh lemon juice ( 1 tablespoon = 20 ml)
·         3 garlic cloves, crushed
·         1 tablespoon minced shallot
·         1 kg of medium to large shrimp (prawns), unpeeled
·         Spinach leaves and lemon slices


Directions
Combine first 6 ingredients in large bowl. Mix in shrimp. Marinate at room temperature for 1 hour or refrigerate for 5 hours, stirring occasionally.Prepare barbecue with medium hot coals.Thread shrimp onto skewers and grill until just opaque (about 2 minutes per side).Line platter with spinach. Arrange skewers on platter and garnish with lemon.

Gelatin and Tapioca Pearls (Gulaman at Sago )

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Ingredients
•             1 cup sugar
•             2 cups water
•             1 bar white gulaman (or 1 pack Jello) soaked in water and drained
•             2 cups cooked sago (tapioca pearls)

Directions
1. Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes. 2. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.

Rice Muffins (Puto)

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Ingredients

  • 2 cups rice flour
  • 1/2 teaspoon salt
  • 3 teaspoon baking powder
  • 2 cups coconut milk
  • 1 cup white sugar
  • 1 teaspoon anise seeds (optional)
  • 1 cup grated coconut (or coconut flakes)

 

Directions

Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.

Kutsinta

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Ingredients

  • 1 cup rice flour
  • 2 cups brown sugar
  • 3 cups water
  • 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
  • Freshly grated coconut

 

Directions

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done. Remove from the muffin pans and serve with freshly grated coconut. Serves 4.

Ginataan

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Ingredients

  • 250 g glutininous rice (sweet rice) flour
  • 6 saba (or plantain), sliced
  • 1 can coconut milk
  • 250 g ripe langka (jackfruit) (canned will do)
  • 6 pandan leaves (optional) (1 tsp vanilla will substitute)
  • 200 g cooked sago pearls
  • 225 g camote (sweet potato), cubed
  • 300 g white sugar
  • 225 gabi (taro root), cubed
  • 1 can coconut cream other ingredients (e.g. root crops) may be used

 


Directions

Combine rice flour with 250 ml water and form into small balls. Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface. Stir in sugar and coconut crea, then transfer to a serving bowl.

Light and Fruity Caramel Flan

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Ingredients

  • 1 1/3 cup sugar, divided
  • 1/3 cup water
  • 6 to 8 large eggs
  • 1 cup whole milk
  • 1 cup peach or mango puree
  • pinch of salt
  • 1/4 teaspoon lime peel, grated finely
  • seasonal fresh berries, for garnish

 

Directions

Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 - 2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired. Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer

Original Leche Flan

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Ingredients

  • 12 egg yolks
  • 1 can condensed milk
  • 1 pint Vit D milk
  • 1 tablespoon vanilla (lemon essence or peppermit can be substituted)
  • 1 cup sugar
  • 1 cup water 

Directions

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Bibingka Cassava

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Ingredients

    For the bibingka
  • 3 eggs
  • 2 cups sugar
  • 1 cup evaporated milk (fresh milk can be substituted)
  • 7 cups raw cassava, grated (or frozen)
  • 1/4 cup butter, melted
  • banana leaves or use cookie sheet or something
 For the topping
  • 1 cup thick coconut milk (available in Asian stores)
  • 2 tablespoon flour
  • 1 can condensed milk
  • 2 egg yolks
  • 2 tablespoons grated cheddar cheese

 

Directions

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

Philippine Pochero

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Pochero is one of those Filipino dishes that have been influenced by Spanish cuisine like Cocido. There are different styles of cooking this dish, in the northern part of the country they add tomato sauce with chorizo. The Ilonggo version of this dish has no tomato sauce but have sweet plantains in them which makes the broth both savory and sweet.

Ingredients

2 lbs Beef Shank
1 red onion
1 Potato
1 Saba (Sweet Plantains)
1/2 head of Cabbage
Corn
Salt and Pepper to taste
1 Bay leaf

Directions

  •  Put the Beef shank in the pot and add water to cover the meat, bring to a boil
  •  Scoop out any scum that might surface
  • Add half of the red onion to add flavor to the dish, the other half you can add later to retain the color
  • Reduce to simmer until meat is almost fall off the bones tender
  • Add the potatoes and the bay leaf
  • After a few minutes add the plantain
  • Add salt and pepper
  • Once the potatoes and plantains are nearly cooked, add the cabbage
  • Turn off the heat, and let the residual heat cook the cabbage
Serve while it's hot...

Shrimp in Coconut Milk and Butternut Squash

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Shrimp or Prawns really goes well with coconut milk and a bit spiced up. Most southeast Asian cuisine has something similar, notably Thai food. This is my personal favorite with butternut squash, chili and lemongrass. I prefer the shrimp with head and shell on, adds more depth and flavor. If you want it without the shell then pound the head add some water, strain and add the juice to your sauce.

Ingredients

  • 1 lb large shrimp
  • Garlic
  • Onion
  • Ginger (Julienned)
  • Lemongrass
  • Gata ( Coconut Milk divided into two cups)
  • Kalabasa (I used butternut squash, sweet and creamy. Slice it by Cubes)
  • Sili (I use siling haba, you can use the more fiery ones if you prefer)
  • Fish sauce and salt and pepper to taste

Directions

  • Suatee Garlic, then onions and ginger
  • Add squash and sautee
  • Add first cup of Gata
  • Simmer and add lemongrass
  • Once squash is halfway cooked, add shrimp
  • Add salt and pepper to taste
  • Once shrimp is almost cooked add the remainder of the Gata
  • You can add Chili pepper leaves or use it for garnish

Adobo Chicken with Ginger

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Ingredients

  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 1/2 cup soy sauce
  • 3/4 cup distilled white vinegar
  • 1 bulb garlic, peeled and crushed
  • 2 tablespoons thinly sliced fresh ginger root
  • 2 bay leaves
  • 1/2 tablespoon black peppercorns

Directions

  1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
  2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Nutritional Information

Amount Per Serving  Calories: 517 | Total Fat: 34.3g | Cholesterol: 170mg

Mustard and Honey Grilled Chicken

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Ingredients

    * 1/3 cup Dijon mustard
    * 1/4 cup honey
    * 2 tablespoons mayonnaise
    * 1 teaspoon steak sauce
    * 4 chicken breast/legs/thigh/wings

Directions

   1. Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Amount Per Serving  Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mg

Oven Fried Chicken

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Ingredients

    * 12 chicken thighs/legs/wings
    * 3 eggs
    * 1 cup all-purpose flour
    * 1 cup Italian seasoned bread crumbs
    * salt and pepper to taste
    * 1 teaspoon paprika
    * 1/2 cup vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels.

Strawberry Valentine Cookies

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Note:Courtesy of  http://www.tasteofhome.com.



Ingredients
    * 2/3 cup butter, softened
    * 2/3 cup sugar
    * 1 egg
    * 1 tablespoon lemon juice
    * 2 cups all-purpose flour
    * 1/3 cup strawberry drink mix
    * 2 teaspoons baking powder
    * 1/2 teaspoon salt

    GLAZE:
    * 1 cup (6 ounces) semisweet chocolate chips
    * 1 teaspoon shortening

    FROSTING:
    * 1/3 cup butter, softened
    * 2 tablespoons strawberry drink mix
    * 1/8 teaspoon salt
    * 3 cups confectioners' sugar
    * 3 to 5 tablespoons 2% milk

Directions

    * In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.
    * On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
    * In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.
    * In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen.

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