Food Network Cooking: Filipino Recipes

Showing posts with label Filipino Recipes. Show all posts

Best of the Best Blueberry Muffins

7:02 PM

vannak

Philippine cooking recipes:

Ingredients

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Directions

Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

9:54 PM

vannak

Filipino Food:

Pakbet Ingredients:

1/4 kilo pork with fat, cut into small pieces
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

Pakbet Cooking Instructions:

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
On the same pan, saute garlic, onion, ginger and tomatoes.
In a casserole, boil water and add bagoong.
Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
Salt and pepper to taste.
Serve hot with plain rice.

9:51 PM

vannak

How to make food Filipino

Tinola Manok Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot on a bowl with plain rice on the side.

9:45 PM

vannak

Rellenong Manok Ingredients:

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

9:45 PM

vannak

How To Make That

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

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, sauté 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.

9:41 PM

vannak

How to do that:

Chicken Curry Ingredients:

1 Kilo chicken cut to pieces
2 to 3 pieces of potatoes, quartered
2 to 3 pieces of carrots, cut to pieces
1 big red bell pepper cut into 1"x1" squares
1 big green bell pepper cut into 1"x1" squares
2 mid-sized onions, chopped
1 bulb of garlic, minced
1 thumb-sized ginger, pounded then sliced
2 cups coconut milk
2 to 3 tablespoons of curry powder
1 teaspoon chili powder or minced chili (optional)
4 tablespoons cooking oil
Salt and pepper to taste

Chicken Curry Cooking Instructions:

In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.
In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.
Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
Serve hot with steamed rice.

Cooking Notes:

Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.
Use fish sauce (patis) instead salt when available.

9:40 PM

vannak

How to do that:

Roasted Chicken Ingredients:

2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt

Cooking Instructions:

Make sure the chicken is clean with no remaining small feathers and no insides.
Wash thoroughly and pat dry with a paper towel
Rub the whole chicken with cooking oil as well as the inside cavity.
Next apply salt all over, again, including the insides.
Fill the cavity with lemon grass
Pre-heat oven to 400 degrees Fahrenheit
Place the chicken on an oven rotisserie.
If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:

If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

9:39 PM

vannak

How to do it:

Chicken Pastel Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust

2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).

9:38 PM

vannak

Fried Chicken Ingredients:

1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste

Fried Chicken Cooking Instructions:

In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
Remove just before the chicken is fully cooked.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil
Serve hot with rice and sliced cucumber or atchara on the side.

9:48 PM

vannak

How to make that:

*** Ingredients:

8 shrimp skewers (4 shrimp per skewer)
6 oz. root beer chipotle BBQ sauce
8 oz. silver queen corn relish
4 sprigs parsley
2 tsp. scallions, slivered

Root Beer Chipotle BBQ Sauce
3/4 C. root beer syrup
1/4 C. orange juice concentrate
1/4 C. lime juice
5 oz. ketchup
1 tsp. liquid smoke
1/4 tsp. ginger, ground
1/4 tsp. cinnamon
1/4 tsp. garlic, granulated
1 oz. chipotle in adobe puree

Silver Queen Roasted Corn Relish
2 ears corn on cob, husk off
2 Tbsp. oil
3/4 tsp. salt
1/4 tsp. pepper
1/2 C. red onion, finely diced
1/2 C. pimiento, finely diced
1/2 C. celery, finely diced
2 Tbsp. parsley, chopped
3 oz. red wine vinegar
3 oz. sugar
*** Preparation Instructions

Prepare Silver Queen Roasted Corn Relish: Toss corn with oil, salt and pepper, then roast in convection oven for 8 to 10 minutes at 385°F. Meanwhile, prepare vinegar syrup: bring vinegar and sugar to a boil in a medium pot and stir until sugar is dissolved. When corn is cool enough to handle, shave corn off stalk. Toss with vinegar syrup and remaining ingredients. Chill.

Prepare Root Beer Chipotle BBQ Sauce: Combine all ingredients in a saucepot. Bring to a boil over medium heat, stirring occasionally. Once sauce reaches a boil, remove from fire and allow to cool.

Grill shrimp skewers, marking on each side. Brush with BBQ sauce and cook for an additional minute or until done. Criss-cross skewers on plate, 2 per portion. Ladle additional BBQ sauce over each skewer and top with slivered scallions. Mound corn relish between skewers on opposite end of plate and garnish with parsley.

Recipe Source

Phillips Original Recipe

9:46 PM

vannak

How to make Filipino Recipe that:

*** Ingredients

1 pkg. Phillips Buffalo Shrimp
2 large Idaho potatoes
¼ c. sour cream
1 Tbsp. mild blue cheese, crumbled
1 Tbsp. fresh chives or scallion, minced

*** Preparation Instructions

Preheat oven to 400°F.
Scrub potatoes, dry, rub with oil and coarse salt, if desired. Pierce with a fork to let steam escape. Bake approx. 45 minutes – 1 hour or until tender. Split open and fluff.
Blend sour cream and blue cheese. Chill until ready to serve.
Cook shrimp according to package directions.
Place shrimp and sauce over each potato. Drizzle with blue cheese cream and 1½ tsp. either chives or scallion.

Recipe Source

Phillips Original Recipe

9:45 PM

vannak

Filipino Recipes

Ingredients:

1 pkg. Phillips Cream of Crab Soup, defrosted
2oz. andouille sausage, chopped into small pieces
8 oz. butternut squash, baked, pulp removed and mashed
1 Tbsp. fresh sage, minced
optional: milk to thin consistency
Preparation Instructions:

Cook andouille sausage in 1 qt. saucepot over medium low heat until heated through, about 3-5 minutes.
Stir in mashed butternut squash pulp, sage, and soup and heat thoroughly, stirring constantly to blend.
Thin with a bit of milk, if desired.

Recipe Notes

**Note: For a less spicy soup, use kielbasa or similar sausage

Recipe Source

Phillips Original Recipe

9:43 PM

vannak

How To:

Ingredients:

1 pkg. Phillips Crab and Shrimp Chowder
2 c. dry (about 6oz.) penne pasta
Parmesan cheese, grated, to taste

Preparation Instructions:

Cook pasta according to package directions. Do not overcook. Drain and shock in cold water to stop the cooking process. Set aside.
Defrost chowder according to package directions.
Heat over medium high for 10-12 minutes or until slightly thickened, do not boil, stir often. Stir in cooked pasta and heat thoroughly.
Serve with grated Parmesan cheese, if desired.

Recipe Source

Phillips Original Recipe

9:41 PM

vannak

How to do that:

Ingredients

1/2 lb. crab meat
2 Tbsp. butter or margarine
1/4 c. flour
2 c. hot water
1 chicken bouillon cube
2 1/2 c. milk
1 can of corn, drained (whole or cream)
Preparation Instructions

Melt butter over low heat in medium sauce pan.
Stirring constantly add flour, water, bouillon cube & milk. Cook until thick.
Add corn and gently stir in crab meat. Add salt & pepper to taste. Heat thoroughly.

Recipe Source

From: A fan of Phillips

9:39 PM

vannak

Ingredients

1 c. Phillips Cream of Crab Soup, 15 oz. pkg.
8 oz. Phillips Crab Meat
(4) 4 oz. Filet mignon or other beef cuts, trimmed of fat
3 Tbsp. butter
1/2 c. mushrooms, sliced*
1/4 c. sweet (cream) sherry
Preparation Instructions

Defrost soup according to package directions. Measure out 1 cup for use. Immediately cover and refrigerate remaining soup.
Melt 2 Tbsp. butter in large sauté pan over medium high heat.
Add filets and cook until desired doneness, remove from pan and set aside in warm oven.
Add remaining 1 Tbsp. butter to pan and sauté mushrooms until soft, about 3-5 minutes.
Add sherry and sauté until slightly reduced, 2 more minutes.
Add soup and heat, stirring frequently, until hot, but not boiling.
Gently stir in crab meat and heat through. Spoon sauce over filets.

Recipe Notes

*Can substitute canned, sliced mushrooms, drained
Recipe Source

Phillips Original Recipe

7:47 PM

vannak

How to make that:
Estimated preparation & cooking time: 30 minutes

Beef Tapa Ingredients:

1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil

Beef Tapa Cooking Instructions:

Mix all ingredients in a mixing bowl
Marinate for at least an hour or keep in the refrigerator overnight.
In a large wok, heat cooking oil.
Fry the marinated beef for 15 minutes or until golden brown.
Serve hot with steamed rice or fried rice.

Serving Tip:

Beef tapa goes great with any of the following:

Atchara (pickled green papaya).
White vinegar with hot chili peppers
Sliced red tomatoes.
With fried egg and fried rice (Tapsilog)

7:47 PM

vannak

How to make that: (Filipino Food)
Estimated Cooking time: 1 to 2 hours

Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

7:45 PM

vannak

How to make that:

Estimated cooking time: 2 hours

Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
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

Kare Kare Cooking Instructions:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
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.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

7:45 PM

vannak

Filipino Recipes:

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Crispy Pata Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

7:44 PM

vannak

How to make that:

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
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.
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.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.