Recipes+-+Philippines

= = =Chicken soup with coconut: Lisa's recipe=

6 cups chicken stock (made from chicken bones)
===Procedure: Saute garlic, onion, and ginger in oil. Add salt and pepper. Add chicken and stir. Pour in chicken stock. Simmer for 30 minutes or until chicken is tender. Add coconut juice and meat. Season with more salt and pepper to taste.===

=Sweet and Sour Pork= ~Johanna's Recipe~ Ingredients:
 * 1/2 kilo pork loin, sliced into pieces
 * 1 small can pineapple chunks
 * 1 large onion, quartered
 * 1 red & 1 green bell peppers, sliced into strips
 * 2 tablespoons of soy sauce
 * 3 tablespoons of peanut oil
 * 4 tablespoons of cornstarch
 * 3 tablespoons of ketchup
 * 1 tablespoon of sugar
 * 1 teaspoon of salt
 * 3 cloves of minced garlic

Cooking Instructions:

 * In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
 * Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
 * Fry the pork in a skillet until golden brown, set aside.
 * Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
 * Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
 * Pour over fried pork then serve with rice.

Ingredients

 * 1 cup glutinous (sweet/sticky) rice
 * 2 1/2 cups water
 * 1/2 cup (more or less to taste) unsweetened cocoa
 * 1/2 cup (more or less to taste) sugar
 * 1/8 tsp. vanilla extract
 * some sweetened condensed milk

Directions
Serves 4 people http://asiarecipe.com/phidesserts.html#champ =ben's recipe is....=
 * 1) Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.

Pork Sinigang Ingredients:

 * 3/4 kilo Pork, cut into chunks
 * 3 tomatoes, sliced
 * 2 onions, diced
 * 5 cloves of garlic, minced
 * 100 grams Kangkong (river spinach)
 * 100 grams String beans
 * 2 pieces horse radishes, sliced
 * 3 pieces gabi (taro), pealed
 * 2 pieces sili pag sigang (green finger pepper)
 * 200 grams sampalok (tamarind)
 * 3 tablespoons of patis (fish sauce)
 * 1 liter of rice wash or water
 * ===Sinigang Cooking Instructions:=== ||
 * Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
 * In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
 * Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
 * Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
 * Serve piping hot.

= = =|| ===**(Jiho's Recipe)**== =

**Spaghetti Ingredients:**
= = = = = =Sweet & Sour Pork Ingredients:= (Johanna's Recipe) Pour over fried pork then serve with rice.
 * * 1 kg. spaghetti noodles
 * 1/2 kg. ground beef
 * 1/2 kg. ground pork
 * 1/4 kg. hotdogs, diagonally sliced
 * 1 kg. tomato sauce
 * 3 pieces laurel leaves (bay leaves)
 * 1/4 cup brown or white sugar
 * 2 green bell peppers, diced
 * 2 onions, chopped
 * 1 head garlic, minced
 * 3 tablespoons of cooking oil
 * 1 cup of water
 * Salt and pepper to taste
 * 1/2 cup grated cheese || ===**Spaghetti Cooking Instructions:**=== || * Cook spaghetti noodles according to package instructions.
 * In a sauce pan or wok, sauté garlic and onions in cooking oil.
 * Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
 * Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
 * Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
 * Serve with the cooked spaghetti noodles and grated cheese on top.
 * 1/2 kilo pork loin, sliced into pieces
 * 1 small can pineapple chunks
 * 1 large onion, quartered
 * 1 red & 1 green bell peppers, sliced into strips
 * 2 tablespoons of soy sauce
 * 3 tablespoons of peanut oil
 * 4 tablespoons of cornstarch
 * 3 tablespoons of ketchup
 * 1 tablespoon of sugar
 * 1 teaspoon of salt
 * 3 cloves of minced garlic || ===Sweet and Sour Pork Cooking Instructions:=== ||
 * In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
 * Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
 * Fry the pork in a skillet until golden brown, set aside.
 * Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.
 * Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

http://www.filipinofoodrecipes.net/sweet_sour_pork.htm

=Filipino Leche Flan Recipe= (Peace's recipe) Preparation time: 30 minutes Estimated cooking time: 1 hour
 * ===Leche Flan Ingredients:=== ||

For the caramel:
 * 1 can (390g) Carnation condensed milk
 * 8 egg yolks
 * 1 teaspoon of vanilla extract or lemon essence
 * 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.


 * Making Pork Tocino** (Kenny)

Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick Ingredients: Utensils Procedure: Packaging materials: Ingredients: Procedure
 * salt – 2 tbsp.
 * sugar – 5-8 tbsp.
 * rhum or gin – 1 tbsp.
 * prague powder – 1/4 to 1/2 tsp.
 * vetsin (optional) – 1 tsp.
 * ascorbic acid (250 mg) – 1/2 Tablet
 * mixing bowl
 * measuring spoons
 * knife
 * weighing scale
 * chopping board
 * 1) Slice meat to about 0.63 cm (1/4 inch) thick.
 * 2) Mix all above ingredients for curing.
 * 3) Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
 * 4) Arrange the pieces in a bowl and cover.
 * 5) Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).
 * Polyethylene bags: Size – 6″ x 12″ ; Thickness – 0.003
 * Styrofoam, rectangular in shape with cling on top
 * Tocino Home Recipe **
 * 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
 * 2 tablespoons of anise wine
 * 2 tablespoon of annatto water
 * 2 tablespoon of salt
 * 2 tablespoon cooking oil
 * 4 tablespoon of sugar
 * 1/8 teaspoon of salitre ( saltpeter )
 * 1) Combine all the ingredients in a shallow pan except for the pork.
 * 2) Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
 * 3) Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
 * 4) To cook, just put a little water in a skillet and add the pork and fry it until done

3/4 kilo Pork, cut into chunks 3 tomatoes, sliced 2 onions, diced 5 cloves of garlic, minced 100 grams Kangkong (river spinach) 100 grams String beans 2 pieces horse radishes, sliced 3 pieces gabi (taro), pealed 2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes. Serve piping hot.
 * Pork Sinigang** campbell's recipe

Gina's recipe
 * Chicken and Pork Adobo**

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
 * Ingredients:**

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 sauce back with the meat.
 * Instructions:**
 * Serve with rice.**

Pancit (Pansit)
 * Esther's Recipe **


 * Ingredients**
 * 6 ounces Rice Sticks (very thin noodles)
 * 4 tablespoons oil
 * 1 inch fresh ginger root (chopped fine)
 * 1 medium onion (chopped)
 * 3 cloves garlic (minced)
 * 3 cups shredded Pak Choy, Chinese Cabbage (or regular cabbage as a last resort)
 * 1/2 teaspoon crushed red pepper
 * 2 tablespoon oyster sauce
 * 3 tablespoon soy sauce
 * 1 large green onion (minced, save for garnish)

Boil water first and then add the noodles. Do not boil long for the noodles are very thin. (5 min). Drain noodle when it is done and set aside till the sauce is ready. Heat oil, add to hot oil the onion, garlic, and ginger. Saute about three minutes until the onion is brown, stirring occassionally. Add Pak Choy, oyster sauce, soy sauce, pepper, and 1/4 cup water, Cook two more minutes. Place warm noodles on a platter. Pour the Pak Choy mixture over the noodles and garnish with the minced green onion. Variations **
 * Steps**
 * Add a small amount of thinly cut carrot strips to Pak Choy before frying.
 * Include tiny pieces of pork or whole shrimp in Pak Choy mixture
 * Garnish with thin slices of fresh lime. Lime makes a delicious difference.

Daniel's Recipe
 * Pork Sisig**

- 1 kg Pork Face - 1/4 kg Pork Brain (Optional) - 2 tsp. butter - 4 pcs. Onions, chopped - 3 Tbsp. Soy Sauce - 1 Tbsp. Vinegar - 1 Tbsp. Catsup or Chilli Sauce - Salt and pepper to taste - Fried Pork skin, grounded (Optional) - 1 Egg (Optional) - only when serving - Boil pork face till tender; slice thinly into cubes. - Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet. - While sauteing, mix the liquid ingredients. - Add the liquid mix in the pan. Simmer for about 15 mins. - Serve in sizzling plate, garnish with Fried pork skin, egg and chilli for your taste.
 * Ingredients:**
 * Cooking Procedures :**

Name: Pork Adobo Popular Category: [|Filipino] Author: zafire Date: 12/21/2002 Hits: 49154 Ingredients: 1-1/2 pounds pork, shoulder or butt cut into 1-1/2" cubes 1/3 cup vinegar 3 tablespoon soy sauce 1 teaspoon salt 1 each onion -- sliced 3 cloves garlic -- minced 1 small bay leaf 1/4 teaspoon pepper 1 tablespoon sugar 1/2 cup water 2 tablespoon cooking oil

Instructions: Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce. Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.

Name: Pancit Bihon Category: Filipino Josh Fern's recipe Estimated cooking & preparation time: 45 minutes
 * ===Pancit Bihon Ingredients:=== ||
 * 1 8 oz. pack pancit bihon noodles
 * 1 cooked chicken breast, shredded
 * 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
 * 1/4 cabbage, sliced into strips
 * 1 onion, pealed and sliced
 * 3 cloves of garlic, crushed and minced
 * 1/3 cup scallions, cut into pieces
 * 1 carrot, sliced into strips
 * 2 tablespoons of cooking oil
 * 3/4 cup diced celery
 * 3 tablespoons soy sauce
 * Salt and pepper to taste
 * 5 pieces of calamansi or 1 lemon, sliced
 * ===Pancit Bihon Cooking Instructions:=== ||
 * Soak the pancit bihon noodles to soften for 10 minutes
 * Grease a large pan or wok with oil. Sauté garlic and onions.
 * Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
 * Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
 * Salt and pepper to taste.
 * Serve hot with sliced calamansi on the side.

**Lumpia Shanghai (Filipino Egg Rolls)**
Lauren Cleope's Recipe Filipino Food

Ingredients:
 * 1/4 kilo ground pork
 * 1/2 cup green onions, finely chopped
 * 1 tsp salt
 * 1 tsp freshly ground pepper
 * 1 egg
 * 1 Tbsp soy sauce
 * 1 carrot, shredded
 * 1 small bunch kenchay, finely chopped
 * 1 pkg egg roll wrappers
 * 1/2 cup cooking oil

Combine pork, green onion, egg, carrot, kenchay, and soy sauce. Season with salt and pepper. Place a level tablespoon of filling on each egg roll wrapper and seal with a few drips of water. Deep-fry in hot oil til golden brown and drain on paper towel. Serve with ketchup.

**//Serves: 4//** **WINNER: Jumuna B. Vittal of Livingston, NJ** //Okra is considered a "brain food" because it contains phosphorus. Adobo is the method of cooking with vinegar, pepper and garlic. Ms. Vittal is a retired professor, who enjoys gardening and cooking a variety of international foods.// ||
 * **Okra Adobo (julie's recipe)**
 * **Ingredients:** || **//20 pieces of young okra, cut into small pieces, or package (18 ounces) of frozen cut okra. Thaw before use.//**
 * //2 cloves garlic, crushed//**
 * //1 small onion, chopped//**
 * //1/4 cup vinegar//**
 * //salt to taste//**
 * //1 teaspoon red pepper flakes//**
 * //3 tablespoons vegetable oil//**
 * //1/2 teaspoon aji-no-motto-vetsin-(monosodium glutamate) optional//** ||
 * **Cooking Method:** || Steam okra. Set aside. Heat oil in a frying pan. Add onion and garlic. Stir until onion is golden brown. While stirring, add steamed vegetables, then salt, and red pepper flakes. When well mixed, add vinegar. Mix again. Remove from heat. Serve hot over rice. ||