Rellenong Hipon

Rellenong Hipon

Ingredients

1 pound large shrimps (31-35 count)
1/4 teaspoon pepper
1/4 lbs ground pork
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup water chestnuts, chopped
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon soy sauce
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil

Instructions

1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp’s back to the tail. With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it lies flat. Make a small incision on the inside of the shrimp close to the tail.

2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.

3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.

4. On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.

5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready to fry.

6. In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.

7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden, crisp and cooked through.

8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.

Beefy Cabbage Rolls Recipe

Beefy Cabbage Rolls

Ingredients

• For the Filling:
• 8-10 cabbage leaves
• 1 lb of lean ground beef
• 1 tsp of salt
• 1½ tsp of pepper
• ½ medium onion, finely chopped
• 1 cup of rice
• ½ cup of milk
• 2 cloves of garlic crushed
• 1 beaten egg
• cheese of your choice for toppings
• For the Sauce:
• 1 8 oz can of tomato sauce
• 1 tbsp of brown sugar
• 2 tbsp of ketchup
• 1 tsp of Worcestershire sauce
• ½ tsp of lemon juice

Instructions

1. Boil a large pot of salted water.
2. In a mixing bowl, beat the egg and milk. Combine the ground beef, salt, pepper, garlic, onion, and rice.
3. In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix until it’s well combined.
4. Cutting deeply at a 45 degree angle, remove the core of the cabbage. Place it in the boiling water and allow it to boil for 5 minutes. Using tongs, remove 8 – 10 leaves. Allow the leaves to cool completely.
5. Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the mixture in. Roll it up.
6. Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage rollsin, side by side, and cover them with the remaining sauce. Place a lid, or a piece of aluminum foil, on the dish. Place it in a 350 degree F preheated oven for 1 hour.
7. Remove from oven and grate your favorite cheese on top. Serve, and enjoy your beefy cabbage rolls!

 

Sisig Bangus (Milkfish)

 

Bangus Sisig

Ingredients

• 1Whole Bangus or Milkfish
• Salt and Pepper (Depend on you)
• Oil
• 1 Onion, peeled and chopped
• 3cloves of garlic
• 1Tbsp fresh ginger, peeled and minced
• 1/2cup green bell pepper, seeded and chopped
• 4Thai chili pepper, finely chopped
• Kalamansi or lemon
• 2Tbsp soy sauce

Instructions

1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and slightly crisp. Remove from heat and drain on paper towels. Debone fish and flake meat.
2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger, bell peppers, and chili peppers. Cook until softened. Add lemon juice and soy sauce. Bring to a simmer.
3. Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste. Serve hot.

 

Lumpiang Togue

Lumpiang Togue

Ingredients

• Vegetable oil
• 1small onion, peeled and chopped
• 2cloves garlic, peeled and minced
• 1/2pound pork, diced
• 1Tbsp fish sauce
• 1/2cup water
• 1/2pound shrimps, peeled, deveined, and chopped
• 1large carrot, peeled and julienned
• 1cup green beans, stemmed and cut thinly on a bias
• 4cups bean sprouts
• salt and pepper to taste
• 12 spring roll wrappers

 

Instructions

1. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
2. Add diced pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
3. Add water and bring to boil. Lower heat, covers, and simmers for about 8 to 10 minutes or until pork is tender and liquid is absorbed.
4. Add shrimps and cook, stirring occasionally, just until color changes to pink.
5. Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
6. Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds. Season with salt and pepper to taste.
7. Immediately remove vegetable mixture from heat and drain in a colander. Refrigerate for a few minutes to completely cool.
8. Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
9. In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
10. Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.

 

Coconut Lime Chicken

Coconut Lime Chicken

INGREDIENTS

• 3 pounds boneless, skinless chicken thigh meat
• salt and pepper to taste
• 1 teaspoon ground coriander
• 1 thumb-size ginger, peeled and coarsely chopped
• 2 cloves garlic, peeled
• 1 cup coconut milk
• 2 tablespoons fish sauce
• juice of 1 lime

 

INSTRUCTIONS

1. Rinse chicken well and pat dry. Season with salt and pepper to taste.
2. In a food processor or with a mortar and pestle, combine coriander, ginger and garlic. Pulse a few times or mash to a coarse paste. In a a bowl, combine paste, coconut milk, fish sauce and lime juice. Stir until blended.
3. In resealable bag, combine chicken and marinade. marinate in the refrigerator for at least 4 hours or overnight.
4. Drain chicken from marinade, discarding liquid. Lightly oil grill grates and arrange chicken in a single layer on grates. Over hot coals, grill chicken for about 5 to 7 minutes and then turn to grill other side for another 5 to 7 minutes or until thermometer inserted reads 165 F. For moister meat, limit turning during grilling. Remove from heat and allow to rest for about 3 to 5 minutes before slicing.

Credit to: kawalingpinoy

Filipino-Style Pineapple Glazed Hamon Recipe

Filipino-Style Pineapple Glazed Ham

INGREDIENTS

• 1 (about 7 to 8 pounds) fully cooked, bone-in ham
• 6 cups pineapple juice
• 3 cups Sprite or 7-up
• 2 cups dark beer
• 1 cup brown sugar
• 2 tablespoons salt
• 20 to 30 whole cloves

For the Pineapple Glaze

• 2 cups poaching liquid (from boiling the ham)
• ¾ cup brown sugar
• ¼ cup yellow mustard
• 1 cup crushed pineapple

INSTRUCTIONS

1. In a deep pot, combine pineapple juice, beer, Sprite, sugar and salt. Stir until dissolved. Add ham and about 6 to 8 pieces of the cloves, making sure ham is fully submerged in the liquid. Over medium heat, bring to a boil. Cover, lower heat and continue to cook for about 1 hour. Allow to slightly cool and refrigerate overnight.
2. Drain ham, reserving about 2 cups of the poaching liquid. Allow meat to stand for about 1 hour or until it reaches room temperature. With a knife, score the surface fat in a diamond pattern at about ¼-inch deep and 1-inch apart. Place cloves at the intersection points of the cuts to form a nice pattern around the top and sides of ham.
3. With a pastry brush, liberally brush ham with ¾ of the pineapple glaze. Arrange ham in a roasting rack and bake in a 325 F oven for about 1 hour to 1-1/2 hours or until internal temperature reaches 140 F. While baking, continue to baste ham every 15 to 20 minutes with the remaining glaze. At the last 5 minutes of cooking, increase temperature to 400 F and bake until nicely browned.
4. Remove from oven and brush liberally with the pan juices. Cover with foil and let rest for about 10 to 15 minutes before slicing.

For the Pineapple Glaze

1. In a sauce pan over medium heat, combine reserved poaching liquid, sugar, mustard and crushed pineapples. Stir until sugar is dissolved. Cook, stirring occasionally, until liquid is reduced and thickened.

NOTES

If ham is getting too brown before recommended temperature is reached, tent with a foil.

Credit to: kawalingpinoy

Chicken Potato Salad

Chicken Potato Salad

INGREDIENTS

• 4 to 6 large potatoes
• ½ pound chicken breast or thigh meat, boneless and skinless
• 1 medium carrot, peeled and diced
• 3 hard boiled eggs, peeled and coarsely chopped
• 1 small onion, peeled and diced
• 1 cup crushed pineapple, drained
• ¼ cup sweet pickle relish
• ½ cup ham, cubed
• 1 cup mayonnaise
• ¼ cup sweetened condensed milk
• salt and pepper to taste

INSTRUCTIONS

1. Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water (you can slightly salt the water if you wish) to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite. Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
2. In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred. Set aside.
3. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions, pineapple, pickle relish, ham, mayonnaise and sweetened condensed milk. Gently stir together until evenly distributed. Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Credit to: kawalingpinoy