Philippines Viral News: OriginalPinoy Recipes

Palitaw Recipe

Palitaw or Palitao is a sweet sticky rice dessert made from glutinous rice dough.
 
 
 
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INGREDIENTS</div>
<div>
<ul>
<li>2 1/2 cups Glutinous Rice Flour</li>
<li>1 cup Water</li>
<li>2 cup Shredded Coconut</li>
<li>1 cup Sugar</li>
<li>1/2 cup Sesame Seeds</li>
</ul>
</div>
</div>
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COOKING TIME : 10 minutes 
 
 
<ul>
<li>Toast the sesame seeds until light golden brown. Ground or pound as finely as possible. Cool and mix with the sugar. Set aside.</li>
<li>Make a glutinous rice dough by mixing the flour and water.</li>
<li>Using an ice cream scooper, portion the dough into small balls.</li>
<li>Boil a pot of water. Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc.</li>
<li>Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc and drop one by one on the boiling water. Once they float to the surface, scoop them out and dredge on shredded coconut.</li>
<li>Serve with the sugar-sesame seeds mixture on a separate plate.</li>
</ul>
</div>

Palitaw Recipe

Palitaw or Palitao is a sweet sticky rice dessert made from glutinous rice dough. INGREDIENTS 2 1/2 cups Glutinous Rice Flour ...

Mussel Soup (Sinabawang Tahong) Recipe

Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan Soup. Another simple recipe but very healthy. 
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Ingredients : 
 
 
<ul>
<li>500 grams fresh mussels(tahong)</li>
<li>3 cloves garlic, minced</li>
<li>1 onion, sliced</li>
<li>1 thumb-sized ginger, finely sliced</li>
<li>3 fresh tomatoes, chopped</li>
<li>8 oz Sprite Cola</li>
<li>1 tablespoon vegetable oil</li>
<li>2 tablespoons fish sauce(patis)</li>
<li>salt and pepper to taste</li>
<li>1-2 bundle water spinach(kangkong)</li>
</ul>
 
 
Procedures : 
 
Part 1 
<ul>
<li>Wash the mussel thoroughly and drain.</li>
<li>Place the mussel in a bowl with water and salt.</li>
<li>Cover for several hours or overnight. This will allow the clams to expel sand.</li>
</ul>
 
Part 2 
<ul>
<li>In a pot, heat oil and saute garlic, onion and ginger.</li>
<li>Add tomatoes and saute until soften.</li>
<li>Add mussel and stir fry for 2 minutes.</li>
<li>Add sprite soda and simmer until shells are opened. Add water if necessary.</li>
<li>Add fish sauce and adjust seasoning with salt and pepper.</li>
<li>Add water spinach and simmer for 2 minutes.</li>
<li>Remove from heat then serve.</li>
</ul>

Mussel Soup (Sinabawang Tahong) Recipe

Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan ...

Kalamay Recipe

Kakanin or Native Delicacies are integral part of the Filipino food culture. 
 
Uniquely Filipino, these are sweet munchies or sometimes desserts made from rice, sweet rice or root vegetables that are slow cooked and usually made with coconut or coconut milk. 
 
 
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INGREDIENTS 
<ul>
<li>2 1/2 cups Glutinous Rice</li>
<li>4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)</li>
<li>3/4 cup Sugar</li>
<li>1/2 teaspoon anise seed(optional)</li>
<li>TOPPING</li>
<li>1 can Coconut Cream or 1 1/2 cups Kakang Gata</li>
<li>250 grams Brown Palm Sugar or Dark Brown Sugar</li>
<li>Banana Leaves, heated</li>
<li>Vegetable or Canola Oil</li>
</ul>
 
COOKING TIME : 40 minutes 
<ul>
<li>Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.</li>
<li>Wash the glutinous rice and pour into the coconut milk and sugar mixture.</li>
<li>Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.</li>
<li>On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.</li>
<li>Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.</li>
<li>Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.</li>
<li>Cool for 30 minutes before serving.</li>
</ul>

Kalamay Recipe

Kakanin or Native Delicacies are integral part of the Filipino food culture. Uniquely Filipino, these are sweet munchies or sometimes dess...

Ginataang Alimasag Recipe

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Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice.</div>
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You will find a lot of different versions of this recipe, but they're practically the same except for the vegetable that comes with it.</div>
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The base ingredients are crabs, coconut cream or kakang gata, garlic, onion, ginger and your choice of seasoning between fish sauce (patis) or shrimp paste (bagoong).</div>
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Basically, you want vegetables that can soak up and absorb the richness and creaminess of the sauce, or any of your favorite vegetables will do.</div>
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Ingredients : </div>
<ul>
<li>3 medium uncooked sand crabs (approx. 1kg)</li>
<li>2 big cloves garlic, crushed</li>
<li>1 thumb size peeled ginger, sliced</li>
<li>1 medium onion, sliced</li>
<li>1/2 pumpkin (deseeded/peeled/cubed)</li>
<li>150g string beans, cut slanted into 2 parts each</li>
<li>3x small cans coconut milk (165ml each) or 1 large can</li>
<li>1 1/2 tbspn fish sauce (patis)</li>
<li>pinch of pepper</li>
</ul>
<div>
Preparing the crabs : 
 
<ul>
<li>Rinse the crabs in cold water, snap of the claws from the body.  Take out the triangle bottom parts on the underside of the crabs.  Using a metal nutcracker, slightly crack the claws and thick limbs.</li>
<li>Using your knife, cut the crab on its underside with the thickest part of your knife facing the mouth of the crab, use firm pressure.  Once the knife is halfway, use the palm of your hand to slowly tap the top of the knife to cleanly cut the top shell.</li>
<li>Make sure you divide the crabs dead centre, don’t rinse the crab pieces.</li>
<li>Pile all the crab parts in a large container and set aside.</li>
</ul>
 
 
Cooking Procedure : 
 
<ul>
<li>Heat oil, sauté garlic, ginger, onion and cook till onion slices are translucent.</li>
<li>Add crab pieces and stir till well combined.  Cook till the crabs are slightly turning red in colour.</li>
<li>Pour in coconut milk and pepper, bring to boil, lower heat and let it simmer, add fish sauce.  Carefully stir the crabs for even cooking.  Once the crabs turns bright orangey red, they are cooked.</li>
<li>Remove the crabs from the broth and set aside.</li>
<li>Add the pumpkin pieces and string beans and let it all simmer till the pumpkin pieces are cooked through but not too soft.  Simmer for approximately 10-15 minutes, uncovered.</li>
<li>Combine the cooked crab pieces and let it simmer for another 3-5 minutes. Stir carefully to distribute the sauce evenly to the crab pieces.  Carefully place the crab pieces first to your serving plate/bowl and pour over the sauce and vegetable pieces.</li>
</ul>
</div>
<ul>
</ul>

Ginataang Alimasag Recipe

Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice. You will fin...

Laing Recipe

This Laing recipe or Bicol laing is a dish indigenous to the Bicol province.
Rich and creamy, it's made from dried taro or gabi leaves and coconut milk. 
 
 
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INGREDIENTS 
<ul>
<li>4 cups Dried Taro Leaves</li>
<li>1/2 pound Pork loin or shoulders, boiled and cut in strips</li>
<li>2 cans Coconut Milk</li>
<li>1 piece Long Chili Peppers, cut in strips</li>
<li>3 cloves of Garlic, minced</li>
<li>1 medium Onion, chopped</li>
<li>1 teaspoon Salt</li>
<li>1 thumbsize Ginger, cut in strips</li>
<li>2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)</li>
<li>1 tablespoon Cooking Oil for sauteing</li>
</ul>
<div>
 </div>
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COOKING TIME : 20 minutes 
 
<ul>
<li>Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.</li>
<li>Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from time to time.</li>
<li>Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.</li>
<li>Serve with rice.</li>
</ul>
</div>

Laing Recipe

This Laing recipe or Bicol laing is a dish indigenous to the Bicol province. Rich and creamy, it's made from dried taro or gabi leaves a...

Pancit Molo Recipe

Pancit Molo is a popular wonton dumpling soup that originated from Molo, Iloilo City. 
 
The Pansit Molo soup is usually made with chicken broth and the dumplings are made with ground pork, chicken and shrimp. 
 
The dumpling is considered the noodle here, or pancit, though, some people add Sotanghon noodles to make it a more hearty meal. 
 
 
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INGREDIENTS 
<ul>
<li>15 - 20 pcs. Siomai or Dumplings</li>
<li>2 pounds Chicken</li>
<li>1 medium Carrots, chopped</li>
<li>3 stalks Green Onions, chopped</li>
<li>2 cloves Garlic, minced</li>
<li>2 medium Onion, chopped</li>
<li>1 thumbsize Ginger, chopped</li>
<li>1/2 teaspoon Ground Pepper</li>
<li>2-3 tablespoons Salt</li>
<li>1 tablespoon Cooking Oil</li>
<li>3 stalks Green Onions, chopped, for garnish</li>
<li>1/2 head garlic, minced and fried, for garnish</li>
</ul>
<div>
COOKING TIME : 30 minutes 
 
<ul>
<li>Boil the chicken with the one piece onion on a pot with 2 quarts of water. Just before it boils, scoop and discard the foamy protein that floats on top.</li>
<li>Take out the chicken and shred the meat. Set aside.</li>
<li>Saute the garlic, onion and ginger. Add the chicken pieces and carrots and saute for 2 minutes.</li>
<li>Add the chicken broth, bring to a boil and season with salt and pepper.</li>
<li>Drop the dumplings one at a time, stirring occasionally.</li>
<li>Turn the heat down, and simmer for 15 to 20 minutes or until dumplings are cooked.</li>
<li>Garnish with green onion and fried garlic on top before serving.</li>
</ul>
</div>

Pancit Molo Recipe

Pancit Molo is a popular wonton dumpling soup that originated from Molo, Iloilo City. The Pansit Molo soup is usually made with chicken br...

Ampalaya Guisado Recipe

Ampalaya Guisado is a simple vegetable dish made by sauteing bitter gourd in garlic, onion and tomatoes and finished off by topping with beaten egg. 
 
Ampalaya or Bitter gourd is a tropical vegetable that has a strong bitter taste. 
 
The health benefits, though, should compensate for the taste. It is known to lower sugar levels and thus, good for diabetics. Also effective in treating hypertension, constipation, and the juice is said to be a good blood purifier.
 
 
 
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INGREDIENTS 
<ul>
<li>2 pieces Ampalaya, cut in half, seeded and sliced into 1/4" crosswise</li>
<li>2 pieces tomatoes, cut in wedges</li>
<li>1/2 pound pork, pre-boiled and cubed</li>
<li>2 pieces whole eggs, scrambled</li>
<li>2 cloves garlic, minced</li>
<li>1 medium onion, chopped</li>
<li>1 tablespoon Fish sauce</li>
<li>1 1/2 cup broth</li>
<li>1 teaspoon ground pepper</li>
<li>2 tablespoons cooking oil, for sauteing</li>
</ul>
 
 
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COOKING TIME : 20 minutes 
 
<ul>
<li>Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.</li>
<li>Add the ampalaya and the fish sauce.</li>
<li>Pour in the broth and cover to let it boil, then turn the heat down to simmer for 5-10 minutes until the vegetables are cooked but still firm.</li>
<li>Season with pepper.</li>
<li>Pour the beaten eggs on top and do not stir. Let it cook for a minute before turning the heat off.</li>
<li>Serve with rice.</li>
</ul>
</div>

Ampalaya Guisado Recipe

Ampalaya Guisado is a simple vegetable dish made by sauteing bitter gourd in garlic, onion and tomatoes and finished off by topping with bea...

Pancit Palabok Recipe

Noodles are cooked by boiling for a few minutes or blanching until soft and edible but not soggy, before assembling on a plate. 
 
Unlike the Pancit Bihon or Pancit Canton where everything is cooked together and ready to eat once you take it out of the pan, this dish is quite tedious to make. 
 
Each topping is cooked separately and assembly is necessary. 
 
 
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INGREDIENTS</div>
<div>
<ul>
<li>8 oz Rice Noodles or Bihon</li>
<li>1/2 pound Shrimps, shelled and deveined, and cooked</li>
<li>2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked</li>
<li>1/4 pound ground pork</li>
<li>3 tablespoons Achuete (Annato) Seeds</li>
<li>3-4 stalks Green Onions, sliced fine</li>
<li>6 cloves Garlic, minced and fried</li>
<li>3 tablespoons Cornstarch, dissolved in 1/4 cup water</li>
<li>5 cups Water</li>
<li>2 tablespoons Fish Sauce or Patis</li>
<li>1/2 teaspoon Ground Pepper</li>
<li>3-4 Eggs, boiled, shelled and cut in wedges</li>
<li>1/4 cup Cooking Oil</li>
</ul>
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COOKING TIME : 30 minutes 
<ul>
<li>Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.</li>
<li>In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.</li>
<li>Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.</li>
<li>Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.</li>
<li>Thicken with the cornstarch mixture and add the remaining achuete oil.</li>
<li>Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.</li>
<li>Assemble on a plate in this order :</li>
</ul>
<ol>
<li>Noodles</li>
<li>Sauce</li>
<li>Tinapa Flakes</li>
<li>Shrimp</li>
<li>Ground Meat</li>
<li>Fried Garlic</li>
<li>Boiled Egg</li>
<li>Green Onion</li>
</ol>
</div>

Pancit Palabok Recipe

Noodles are cooked by boiling for a few minutes or blanching until soft and edible but not soggy, before assembling on a plate. Unlike the...

Pancit Malabon Recipe

The Pancit Malabon recipe starts with a rice noodle dish, topped with a shrimp-flavored yellow sauce and assorted seafoods. 
 
It is made much like the Pancit Palabok, but the sauce is not as thick. 
 
The name is from the place it is popularized - Malabon in Metro Manila, known for its fishponds or Palaisdaan. 
 
 
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INGREDIENTS 
<ul>
<li>8 oz Thick Rice Noodles or Cornstarch Noodles</li>
<li>1 1/2 pound Shrimps, shelled and deveined, and cooked</li>
<li>1 1/2 pound Squid, head separated, body cleaned and sliced</li>
<li>3 tablespoons Achuete (Annato) Seeds</li>
<li>3-4 stalks Green Onions, sliced fine</li>
<li>6 cloves Garlic, minced and fried</li>
<li>2 tablespoons Cornstarch, dissolved in 1/4 cup water</li>
<li>5 cups Water</li>
<li>2 tablespoons Fish Sauce or Patis</li>
<li>1/2 teaspoon Ground Pepper</li>
<li>3-4 Eggs, boiled, shelled and cut in wedges</li>
<li>1/4 cup Cooking Oil</li>
</ul>
<div>
 </div>
COOKING TIME : 30 minutes 
 
 
<ul>
<li>Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.</li>
<li>In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 1 tablespoon oil on the pan.</li>
<li>Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.</li>
<li>Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.</li>
<li>Thicken with the cornstarch mixture and add the remaining achuete oil.</li>
<li>Assemble on a plate in this order :</li>
</ul>
<ol>
<li>Noodles</li>
<li>Sauce</li>
<li>Shrimp</li>
<li>Squid</li>
<li>Fried Garlic</li>
<li>Boiled Egg</li>
<li>Green Onion</li>
</ol>
 
 
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Pancit Malabon Recipe

The Pancit Malabon recipe starts with a rice noodle dish, topped with a shrimp-flavored yellow sauce and assorted seafoods. It is made muc...

How to make perfect grilled chicken

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.  Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.  Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.  Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:  For every kilo of chicken:  � cup light soy sauce (available in the Asian section of grocery stores)  2-3 tablespoons of freshly squeezed lemon or lime juice  4 tablespoons brown sugar  1 medium stalk of lemon grass (pounded)  3 cloves crushed garlic  1 teaspoon sesame oil (optional)  Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won�t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.  <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCW4qvGHQo3VIOsAG338wppcW4yLw3CxUsyFdGpoWrqahnrG1oJFq9zxA1_mqtrmk8-DyOnPJ51dVbFQ4-Bdb-UCD3KEcBU6_GDTZbNEX_ArFSd8NZejIbcGDlum8GKGI7BNe6w3ZxbZU/s1600/gchicken.jpg" imageanchor="1" style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCW4qvGHQo3VIOsAG338wppcW4yLw3CxUsyFdGpoWrqahnrG1oJFq9zxA1_mqtrmk8-DyOnPJ51dVbFQ4-Bdb-UCD3KEcBU6_GDTZbNEX_ArFSd8NZejIbcGDlum8GKGI7BNe6w3ZxbZU/s400/gchicken.jpg" width="400" /></a></div> You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.  Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice. <div class="separator" style="clear: both; text-align: center;"> </div>

How to make perfect grilled chicken

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grill...

Biko Recipe

Biko is the quintessential Filipino native delicacy.

It is made from glutinous rice that is first partially cooked, then mixed with coconut milk until very thick in consistency.
 
 
 
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INGREDIENTS 
<ul>
<li>2 cups Glutinous Rice</li>
<li>2 cups Water</li>
<li>2 cups Coconut Milk</li>
<li>2 cups Brown Sugar</li>
<li>TOPPING</li>
<li>Latik</li>
<li>Banana Leaves, lightly heated</li>
</ul>
<div>
COOKING TIME : 40 minutes 
 
<ul>
<li>Wash the glutinous rice, set in a pot and add the water.</li>
<li>Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice.</li>
<li>On a separate pan over medium heat, dissolve the brown sugar in the coconut milk, let it boil until thick.</li>
<li>Add the cooked rice and mix until very thick consistency.</li>
<li>To assemble, place the banana leaves at the bottom, and brush with oil, spread the sticky sweet rice on the leaves and flatten evenly.</li>
<li>Cut in squares (if using square serving dish) or like a pizza (if on a round dish), spread the latik on the center of each slice.</li>
</ul>
</div>

Biko Recipe

Biko is the quintessential Filipino native delicacy. It is made from glutinous rice that is first partially cooked, then mixed with coconut...

Pinoy Leche Flan Recipe

Ang leche flan (Ingles: caramel custard) ay isang minatamis na lutuing gawa sa gatas, prutas narangha, kape at mga itlog. May mga leche flan na gumagamit lamang ng pula ng itlog sa halip na buong itlog o kasama ang puti ng itlog.
 
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Leche Flan Ingredients: 
1 can (390g) evaporated milk 
1 can (390g) condensed milk 
10 egg yolks 
1 teaspoon of vanilla extract or lemon essence 
For the caramel: 
1 cup sugar 
3/4 cup water 
 
Leche Flan Cooking Instructions: 
In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. 
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. 
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. 
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick. 
Cover moulds individually with aluminum foil. 
Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR 
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. 
Let cool then refrigerate. 
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. 
 
Cooking Tips: 
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Pinoy Leche Flan Recipe

Ang leche flan (Ingles: caramel custard) ay isang minatamis na lutuing gawa sa gatas, prutas narangha, kape at mga itlog. May mga leche flan...

Pork Adobo Recipe

Pork adobo, also known as Adobong Baboy in tagalog, is a stewed pork meat in a mixture of garlic, vinegar, and soy sauce.  It is a very a popular Filipino recipe in the Philippines and almost every household knows how to prepare it for lunch, dinner, and even breakfast. In fact, it is a signature dish of the Filipinos. It is being served on special occasions like bario fiestas, birthdays, Christmas, noche beunas, christenings, weddings, meetings, reunions, and other important gatherings. 
 
 
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Ingredients : 
<ul>
<li>1/4 cup canola oil (or olive oil)</li>
<li>2 tbsp. macerated garlic</li>
<li>2 lb. pork (or chicken or quail, deboned)</li>
<li>1/2 tsp. salt</li>
<li>1 tsp. ground peppercorn</li>
<li>1 tbsp. minced garlic</li>
<li>2 tbsp. patis (fish sauce)</li>
<li>1/2 cup water</li>
<li>1/2 cup vinegar</li>
</ul>
 
 
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<div style="color: #2b2b2b; line-height: 23px;">
Cooking Procedures :</div>
 
<ul>
<li>Heat oil in a skillet. Add garlic and toast until lightly brown. Set aside.</li>
<li>In a bowl, combine pork in salt, pepper, garlic, and patis (fish sauce).</li>
<li>Marinate for 30 minutes in the refrigerator.</li>
<li>In a saucepan, place marinated pork along with the marinade, water and vinegar.</li>
<li>Bring to a boil then simmer. Cook meat for 30 minutes or until sauce is thick and oily.</li>
<li>Remove from heat. Serve with toasted garlic.</li>
</ul>
 
</div>

Pork Adobo Recipe

Pork adobo , also known as Adobong Baboy in tagalog, is a stewed pork meat in a mixture of garlic, vinegar, and soy sauce. It is a very a...

Pinakbet Recipe

Pinakbet, or Pakbet an Ilocano dish, is stewed vegetables of eggplant, bitter melon(ampalaya), okra and tomatoes and seasoned with bagoong isda or thick salted fish sauce. 
 
 
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INGREDIENTS 
<ul>
<li>2 pieces Ampalaya (Bitter Melon), cut into 2" length</li>
<li>2 pieces eggplant, cut into 2" length wedges</li>
<li>6-8 pieces okra, tops trimmed off or cut diagonally if longer than 2" length</li>
<li>2 pieces tomatoes, cut in wedges</li>
<li>2 cloves garlic, minced</li>
<li>1 medium onion, chopped</li>
<li>1 tablespoon Bagoong Isda (Thick Salted Fish Sauce)</li>
<li>1 1/2 cup broth, shrimp, fish or pork</li>
<li>1 teaspoon ground pepper</li>
<li>2 tablespoons cooking oil, for sauteing</li>
</ul>
<div>
 </div>
<div>
COOKING TIME : 25 minutes 
 
<ul>
<li>Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.</li>
<li>Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, and eggplant.</li>
<li>Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutes until the vegetables are cooked but still firm.</li>
<li>Stir in the fish or shrimp. Season with ground pepper.</li>
<li>Serve with rice.</li>
</ul>
</div>

Pinakbet Recipe

Pinakbet, or Pakbet an Ilocano dish, is stewed vegetables of eggplant, bitter melon(ampalaya), okra and tomatoes and seasoned with bagoong ...

Adobong Pusit Recipe

Filipino Adobong Pusit or Squid Adobo, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour, especially when fresh chillies are added.    Adobong pusit or Squid adobo recipe is another variant of the world famous Filipino Adobo.
 
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Ingredients : 
 
<ul>
<li>1 lb. pusit (squid)</li>
<li>1/4 cup water</li>
<li>1/2 cup vinegar</li>
<li>1/2 tsp. whole peppercorns</li>
<li>salt to taste</li>
<li>5 cloves garlic, crushed</li>
<li>2 tbsp. oil</li>
<li>1 small onion, sliced</li>
<li>2 tomatoes, sliced</li>
<li>sugar, to taste</li>
</ul>
<div>
 </div>
 
<div style="background-color: white; color: #2b2b2b; line-height: 23px; outline: 0px; padding: 0px 0px 20px;">
Cooking Procedures :</div>
<div>
<ul>
<li>Wash and clean pusit (squid) very well. Remove <span class="IL_AD" id="IL_AD5" style="background-attachment: scroll !important; background-clip: initial !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat !important; background-size: initial !important; border-bottom-color: rgb(135, 23, 39) !important; border-bottom-style: dotted !important; border-bottom-width: 1px !important; color: rgb(135, 23, 39) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: Verdana, sans-serif; line-height: 23px; margin: 0px; outline: 0px; padding: 0px 0px 1px !important; position: static;">membranes, eyes and stomach. Keep the ink sac intact.</li>
<li>In a saucepan, boil pusit (squid) in water, vinegar, <span class="IL_AD" id="IL_AD4" style="background-attachment: scroll !important; background-clip: initial !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat !important; background-size: initial !important; border-bottom-color: rgb(135, 23, 39) !important; border-bottom-style: dotted !important; border-bottom-width: 1px !important; color: rgb(135, 23, 39) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: Verdana, sans-serif; line-height: 23px; margin: 0px; outline: 0px; padding: 0px 0px 1px !important; position: static;">peppercorns, salt and garlic.</li>
<li>Cover and cook until tender. Drain and separate garlic. Reserve sauce.</li>
<li>In a separate pan, sauté garlic in hot oil. Add onions and <span class="IL_AD" id="IL_AD2" style="background-attachment: scroll !important; background-clip: initial !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat !important; background-size: initial !important; border-bottom-color: rgb(135, 23, 39) !important; border-bottom-style: dotted !important; border-bottom-width: 1px !important; color: rgb(135, 23, 39) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: Verdana, sans-serif; line-height: 23px; margin: 0px; outline: 0px; padding: 0px 0px 1px !important; position: static;">tomatoes, cook until wilted.</li>
<li>Add pusit (squid) and let simmer for 5 minutes.</li>
<li>Add reserved sauce and a little sugar to taste.</li>
<li>Simmer until sauce is reduced.</li>
</ul>
</div>

Adobong Pusit Recipe

Filipino Adobong Pusit or Squid Adobo, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier f...