Camaron Rebosado

Camaron Rebosado is a deep-fried battered shrimp served with sweet and sour sauce. It is known as Philippine version of Tempura except tempura has a light batter and served with soy sauce.

1/2 kilo large shrimps
1/2 teaspoon salt
1 tablespoon kalamansi or lemon juice


Batter:

1 egg, slightly beaten
1 cup cold water
1 1/2 teaspoons baking powder
1 1/2 cups All-purpose flour
1/4 teaspoon salt
oil for frying


Sweet and Sour Sauce:

1 cup water
1 teaspoon sugar
2 tablespoons catsup
1 1/2 teaspoons hot sauce
1/4 teaspoon salt
1 teaspoon cornstarch dissolved in some water


Peel shrimps but leave the tails intact. Devein and cut halfway through so the shrimps won't curl when they are cooked. Marinate the shrimps in salt and kalamansi or lemon juice. Set aside for a few minutes.

Prepare Batter: Combine egg and cold water. Add the sifted dry ingredients and blend well. Dip the shrimps in the batter. Deep-fry in hot oil. Serve with sweet and sour sauce.

Prepare Sauce: In a small saucepan, combine water, sugar, catsup, hot sauce and salt. Bring to a boil. Thicken with dissolved cornstarch.

Courtesy of Filipino Kitchen Library

Pork Steak

Pork is a variation of Bistek Tagalog. This recipe used pork tenderloin instead of traditional beef for a different eating experience but you can use pork chops or any pork slices for that matter.

500 grams pork tenderloin
10 pieces calamansi
3/4 cup soy sauce
1 tablespoon margarine or butter
2 tablespoons cooking oil
1 tablespoon garlic, minced
2 pieces onions, cut into rings

1. Clean pork tenderloin. Slice into thin fillets. Set aside.

2. Squeeze out calamansi juice over a small strainer taking care not to include calamansi seeds.

3. Combine calamansi juice and soy sauce in a bowl.

4. Combine margarine and cooking oil in the wok.

5. Add garlic and cook until brown. Remove garlic and set aside for toppings.

6. Add onion rings and stir with the pork pieces until onions turn transparent.

7. Add pork marinade. Let boil. Combine sauce well with the pork pieces.

8. Transfer to a serving dish and top with the browned garlic.

Courtesy of Filipino Kitchen Library

Pancit Canton

A noodle dish of Chinese origin that has become very much a part of Filipino cuisine. Pancit Canton may refer to Lo Mein or Chow Mein.

1/4 kilo shrimps
1 chicken breast or 1 medium chicken cut into small pieces
1 head cauliflower, cut into flowerettes
2 cloves garlic
1 medium chopped onion
1/4 cup lean meat (pork), sliced
2 pieces chicken liver, cooked and sliced
salt to taste
2 tablespoon soy sauce
1 1/2 cups chicken broth
1 carrot, cut into strips
1 small cabbage head
100 grams sitsaro
1/3 cup kinchay
2 tablespoons cornstarch dispersed in
1/4 cup water
2 pieces chorizo de bilbao
1 pack pancit canton

Boil pork and chicken.

In a wok or saucepan, heat oil then saute garlic and onions. Add shrimps, chicken and pork, Stir-fry for a few minutes then season to taste. Add the chicken liver. Pour in broth. Bring to a boil then add all the vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch. Stir in canton noodles and cook until done. Add the chorizo de bilbao. Serve with kalamansi

Maja Blanca

Maja Blanca is a Filipino dessert made primarily from coconut milk. It is also known as coconut pudding or coconut cake. It has a consistency of thick gelatine and a delicate flavor. As the name suggests, the dish is creamy white in color. It is an all-time favorite dessert during family gatherings and special occasions and it's very easy to make it.

This is my mom's Maja Blanca! :)

2/3 cup cornstarch
2/3 cup sugar
1 can cream-style corn
2 cups coconut milk
3 tablespoons butter
1 teaspoon vanilla
latik (browned coconut cream curds)

Combine all the ingredients in a shallow pan. Cook with constant stirring until thick. Transfer to a molder. Chill until set.

To prepare latik, extract kakang gata from one big coconut. Transfer gata to a karajay or pan. Cook over high fire until it begins to elude oil. Lower heat and continue cooking until the curd separates from the oil. Keep the oil for other uses and use the latik to top maja blanca, sapin sapin or suman.

* Kakang gata - is the first pressing of the coconut milk.

* You can use toasted coconut grated coconut instead of latik


Courtesy of The Maya Kitchen

Palitaw, Palitaw... Lulubog, Lilitaw!

Palitaw is a small, flat, sweet rice cake eaten in the Philippines as a snack or dessert. They are made of malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they are done. When served, it will dipped in grated coconut, and presented with a separate dip made up of sugar and toasted sesame seeds.

2 cups glutinous rice flour
1/2 cup granulated sugar
1 cup sugar
1/2 cup sesame seeds, roasted
1 cup grated coconut

1. Combine glutinous rice flour with water and mix until a dough is formed.

2. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure.

3. Flatten the ball-shaped dough using the palm of your hands.

4. Boil water in a cooking pot then put-in the flattened dough.

5. When the flattened dough starts to float, remove them from the pot and set it aside allowing water to drip.

6. Combine sugar and roasted sesame seeds then mix well.

7. Dunk the rice cake in grated coconut then in the sugar-sesame seed mixture.

8. Arrange in a serving plate then serve.

Courtesy of Panlasang Pinoy

Pork Sinigang

Sinigang is a Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok). Other versions of the dish derive their sourness from ingredients such as guava, calamansi, balimbing or raw mango among others. Powdered soup base or bouillon cubes for sinigang based on tamarind or calamondin are also used in place of natural fruits. Meat in sinigang ( e.g. fish, pork, beef or shrimp) is often stewed with tamarinds, tomatoes, and onions. Other vegetables commonly used in the making of sinigang include okra , taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish.

10 pieces sampalok (tamarind) or 1 pouch Sinigang Mix
1 kilo pork, cubed
5 cups water
1 onion, sliced
4 pieces tomato, sliced
2 pieces radish, sliced
1 bundle kangkong, cut into 2" lengths
1 bundle sitaw, cut into 2" lengths
salt or patis to taste

In a little water, cook sampalok until tender. Mash then strain to get the juice. In a pot, boil pork in water until tender. Add onion, tomato and sampalok juice or sinigang mix. Add vegetables and cook until done. Season to taste.

Arroz Valenciana

The Filipino Arroz Valenciana is a compromise Paella because expensive shellfish is omitted in favor of chicken and chorizo. It is usually prepared if there is a special occasion.

This is one of Autine Osing's specialty. :)



2 tablespoons olive oil
1/2 kilo chicken thighs, chopped into small pieces
1/4 teaspoon atsuete seeds
2 cloves garlic, minced
1 medium-size onion, chopped
2 cups rice
2 cups chicken broth
1 cup fresh tomatoes, chopped
1/2 cup tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
2 pieces chorizo de bilbao, sliced into rounds
1/2 cup cubed ham
1 cup green peas
1 piece green bell pepper, cut into strips
1 piece red bell pepper, cut into strips
1/4 cup olives

In a large skillet, heat oil then pan-fry the chicken until brown. Remove the chicken. Add the atsuete seeds and stir until color is extracted. Remove the seeds. In the hot oil, saute garlic and onions. Add in rice, broth, tomatoes and tomato sauce. Season with some salt and pepper. Simmer for few minutes then add the chicken. When tender, add the rest of the ingredients. Continue cooking until done.


Courtesy of The Maya Kitchen