Kare - Kare

Kare-Kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef or pork, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste). Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

It's my mom's specialty! :)

1 oxtail
1 pork pata
6 cups water
salt and peppercorns
1/3 cup oil
1/4 cup atsuete
1/4 cup crushed garlic
2 pieces onion, sliced
1/2 cup bagoong alamang ( shrimp paste )
1 cup ground peanuts
1 cup toasted ground rice
4 pieces eggplant sliced
1 big bundle sitaw, sliced
1 puso ng saging, sliced

Boil oxtail and pata in water with salt and peppercorns until tender. Cut meat in small pieces and reserve the broth. In a saucepan, heat oil then add atsuete. Stir until color is extracted.
Discard the seeds Saute garlic, onions, bagoong, peanuts and rice. Stir in broth. Bring to a boil then lower heat to simmer. Add meats and vegetables. Cook until tender. Serve with bagoong guisado.

Bagoong Guisado:

1/4 cup oil
1 head garlic, minced
1 onion, chopped
1/4 cup boiled pork, diced
1 1/2 cups bagoong alamang
1 teaspoon sugar
1/4 cup white vinegar

Heat oil then saute garlic and onions. Add pork, bagoong and sugar. Add in vinegar and cook until dry.

Courtesy of The Maya Kitchen

Togue Guisado (Sauteed Bean Sprouts)

This recipe is quick and easy one. So, try it! :)

1/2 kilo pork or shrimps, thinly sliced
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 carrot, thinly strips
1 red bell pepper, thinly strips
1 green bell pepper, thinly strips
2 tablespoon soy sauce
2 tablespoon Worcestershire sauce (optional)
salt and pepper, to taste
1/2 to 1 kilo togue (bean sprouts)
1/2 cup water or broth
chopped green onions, for garnishing


1. In a pan, heat oil over medium heat. Cook pork (if using) until it turns lightly brown.

2. Add garlic and onions; saute for a few minutes until onions are soft and translucent.

3. Add in carrot, bell peppers and season with soy sauce, Worcestershire sauce (if using), salt and pepper. Stir-fry until well blended for about a minute or two.

4. Add water or broth and togue (bean sprouts), cook for a few minutes. Correct the seasonings. Be sure not to overcook the bean sprouts it should be crispy. Immediately remove from heat Gently stir to blend.

5. Transfer to a serving dish. Garnish with chopped green onions (if using) and serve.

Pichi Pichi

Pichi Pichi is another traditional Filipino delicacy made from grated cassava and sugar. It is a gelatinous dessert and can also be eaten as a heavy mid-afternoon snack. The concoction is placed in a mold and steamed until a sticky- gelatinous texture is formed. After steaming, this is coated with grated coconut for additional flavor.

2 cups grated cassava
2 cups white sugar
2 cups water
1 teaspoon lihia

Mix all ingredients and steam for 45-50 minutes. Slice or spoon and roll in grated coconut.

Beef Caldereta

Caldereta is another Filipino dish with Spanish influence. It is a hearty meat dish using goat meat, beef or pork combined with carrots, potatoes, olives, tomato sauce and liver spread. This is a popular dish served during special occasions.

2 lbs beef, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
4 cups water
1 cup red bell pepper, cut into strips
1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
2/3 cup green olives
salt and pepper
8-10 pieces hotdog or sausages (optional)

1. Heat the cooking oil in the pan and fry carrots and potatoes until color turns light brown.

2. Remove the fried carrots and potatoes from the pan and set aside.

3. In the same pan where the vegetables were fried, saute the onions and garlic.

4. Add the beef and simmer for 5 minutes.

5. Add water and let the beef boil until tender (about 30 minutes if using pressure cooker or 1 to 2 hours if using an ordinary pot).

6. Add the tomato sauce and liver spread and simmer for 10 minutes.

7. Add the green olives, carrots, bay leaves, bell pepper, crushed chili , potatoes and sausages and simmer for 5 to 8 minutes.

8. Add salt and pepper to taste.

9. Serve hot and enjoy!

Courtesy of Panlasang Pinoy

Fried Pork Chop

Fried Pork Chop is another very popular dish among Filipinos. There are different ways to prepare it from simple salt seasoned and crispy fried ; or marinate it for at least 30 minutes and fry it.

4 pieces pork chop
3/4 cup soy sauce
1 teaspoon ground black pepper
1 teaspoon MSG (optional)
5 cloves of garlic, skinned and smashed
oil for frying

In a bowl, combine pork chops, soy sauce, ground black pepper, MSG and garlic. Mix well, cover, and set in the fridge for at least 30 minutes.

In a frying pan, heat enough oil about 1/4 inch deep and fry the pork chops for 5 minutes on each side. Serve with rice! Enjoy!

Courtesy of Filipino food lovers

Macau Fried Rice

I made this Macau Fried Rice this morning for breakfast. It's my first time to prepare this kind of fried rice. It is quick, easy and delicious recipe. I don't have fried rice seasoning so I just used oyster sauce. Try it!

2 tablespoons oil
2 eggs, beaten
2 cloves garlic, chopped
1 piece Chinese chorizo, sliced
1 small pack of frozen mixed vegetables
6 cups cooked rice
1 pack fried rice seasoning

1. Heat the oil, then cook the egg, scrambled. Set aside.

2. In the same pan, add garlic and fried rice seasoning. Add chorizo and vegetables. Simmer for minute.

3. Add the rice and stir-fry until well combined.

4. Before serving, top with chopped scrambled egg.

Courtesy of Good Housekeeping

Abitsuelas Guisado

This dish is somehow popular in the Philippines because it is one of the easiest and quickest dish to cook and the ingredients are also simple, easy and cheap to buy which is affordable for all the people who are really in a tight budget.

I prepared this dish last night for our dinner. Try it! :)

2 tablespoons oil
3 cloves garlic, crushed
1/2 cup sliced onions
1/2 cup sliced tomatoes
1/2 cup ground pork
1 carrot, sliced
1/4 kilo abitsuelas or baguio string beans, cut into 1" lengths
1 cup water
pork bouillon
patis or salt and pepper to taste

Heat oil in a skillet. Saute garlic, onions and tomatoes. Add pork and cook until browned. Add the carrots and abitsuelas and the pork bouillon. Add water. Let simmer and cook until abitsuelas and carrots are tender but not overcooked. Season to taste.


* You can add shrimps if you want to.



Courtesy of The Maya Kitchen

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

Ginataang Hipon (Shrimps in Coconut Milk)

Ginataan, alternatively spelled guinataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.

Ginataang Hipon is probably one of the best food cooked in coconut milk! Try it!

My mom's Ginataang Hipon

1 small onion, chopped
1 clove garlic
3/4 teaspoon salt
1/2 teaspoon ginger
1/2 cup green and red bell pepper
2/3 cup coconut milk
1/2 kilo medium size shrimps

1. In a skillet, combine onion, garlic, salt, ginger, and bell pepper with 1/4 cup coconut milk. Bring to boil.

2.. Add the remaining coconut milk. Cook stirring over low heat until it thickens, for about 8 - 10 minutes.

3. Add the shrimps and cook for 5 minutes.


Courtesy of Lutong Pinoy

Saging Nilusak (Pounded Banana)

This is made from pounded banana with sugar and grated coconut. We called it "Bayo Bayo" here in Davao but others call it "Nilupak" ,"Linupak" or "Nilusak".

1 bunch of Banana (saba is the preferred banana in making linupak choose the quite green and yellowish in color or the quite ripe banana)

1 kilo Sugar

4-5 coconuts (then grate the coconut meat)

½ cup Margarine (if needed)

1. First, boil the bananas and wait for about 30 minutes until it is tender.

2. Then, prepare mortar and pestle. Peel the bananas and put it one by one in the mortar.

3. Pound it and add sugar and coconut to sweeten it, mixed them and pound it again until it become sticky.

4. Lastly, you could add some margarine to make it more savory. Just pound it some more and presto!

Nilagang Baboy (Boiled Pork with Vegetables)

Nilagang Baboy or Boiled Pork is another Filipino dish that is easy to make that you just throw everything in the pot and let it cook until tender. In the Philippines, the generic nilaga (literally, boiled) can refer to boiled beef and vegetables, boiled chicken and vegetables or boiled pork and vegetables. What the vegetables are vary. But, almost always, there is a combination of leafy and non-leafy vegetables.



pork, cubed
onions, sliced
peppercorns
potatoes, quartered
pechay or cabbage leaves
salt or patis to taste

Boil pork in enough water until tender. Add sliced onion, peppercorn and quartered potatoes. Cook until potatoes are tender. Add pechay or cabbage leaves. Season to taste.

Tokneneng

Tokneneng, a famous Filipino street food, similar to Kwek-kwek. Tokneneng and kwek-kwek both have same appearance: an orange and soft-looking ball. The difference between the two lies in the egg that is used. Tokneneng uses chicken or duck egg, while kwek-kwek uses quail egg or "pugo". Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-fried until the batter becomes crispy. Don’t expect too much on the taste because it is basically boiled egg. What you need to do though is dip it in a rich sauce for additional flavor.

Here are the pictures I took when I was making Tokneneng here at home. :)

1 dozen peeled Hard boiled eggs (Chicken eggs or Quail eggs)
1 cup flour
1/2 cup water
few drops of food coloring (orange)

salt and pepper to taste
cooking oil

1. Put the eggs in a clean plastic bag/zip lock with 1/4 cup flour.
2. Shake them until eggs are evenly coated.
3. Mix all remaining ingredients except cooking oil.
4. Use a wire whisk or fork, mix it to a smooth batter.
5. Dump those eggs to the batter.
6. Put enough cooking for deep frying in a shallow pan. Heat it.
7. Spoon out those eggs from the batter and chuck it in the hot cooking oil.
8. Wait till it cooks. About a minute or so until the coating is crispy.
9. Serve with sweet gravy sauce or vinegar.
10.. Share and enjoy!


Sauce:

In a small bowl, combine vinegar, soy sauce, sugar and onion.

Courtesy of pinoyrecipe

Homemade Skinless Longganisa

Longaniza or Longganisa are Filipino style sausage or chorizo flavoured with local spices. It is one of the popular Filipino dish served at breakfast here in the Philippines. It is ideally served with steamed rice or fried rice.



1 kilo ground pork
1/4 cup packed brown sugar
1 tablespoon rock salt or 1 1/2 teaspoon fine salt
1 tablespoon worcestershire sauce
3 tablespoons soy sauce
1 tablespoon chopped garlic
1/2 teaspoon ground black pepper

1. Blend all the above ingredients.

2. Roll a small amount of the pork mixture in a wax paper.

3. Store in the freezer for 3 hours or until ready to cook.

4. When ready to cook , heat oil in a wok or frying pan.

5. Unwrap the sausages and fry in batches in hot oil until fully cooked.

6. Drain on paper towels.


Courtesy of PinoyRecipe.net

Refrigerator Cake

Perfect desserts for all occasions!

1. Filling:

1/2 cup white sugar
6 tablespoons cornstarch
1 tall can evaporated milk
2 egg yolks

Mix and cook in a double boiler till thick. Let it cool.

2. Add 1 can well-drained fruit cocktail, 1 can chilled nestle cream and grated cheese.

3. Pour into a Pyrex dish and lined with lady fingers or Broas. Repeat the procedure 2 times. Top with extra chilled nestle cream, peaches and walnuts.

Note: Mix and sugar. Mix milk little by little. Add a little syrup (from drained fruit cocktail). Set aside the cherries and grapes from fruit cocktail for garnishing. Slice peaches thinly. 1 box cheddar cheese.

4. Toppings:

cream
grated cheese
walnuts, 3 lines in the Pyrex
peaches - interval with walnuts - 3 lines
grapes - interval with cherries - 2 lines

Cuchinta or Kutsinta

Cuchinta is a popular Filipino delicacy. It always teamed up with "Puto" and can be served on any occasion. It is an orange or brown rice cake and it is good with freshly grated coconut.

1 cup all-purpose flour
1 cup brown sugar
2 cups water
1 teaspoon lihia (lye)
few drops of yellow food color (optional)
grated coconut

Boil water for the steamer. In a bowl, blend all the ingredients except grated coconut. Mix until smooth and free from lumps. Strain. Half-fill muffin pans. Steam for 10-20 minutes. Cool for 5 mintues then remove from the pans. Serve with grated coconut.

* Lihia or Lye is a liquid concentrate from the ashes of a wood stove. It is used in making kakanin (rice cakes) like cuchinta, suman and pichi-pichi to improve their texture. Its addition also enhances the color of food.

Courtesy of The Maya Kitchen