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

Popcorn Chicken Recipe

Pop Chicken

Ingredients

• 1 lb. boneless chicken breasts, cubed
• 2 raw eggs, beaten
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 1/2 cups cooking oil

Cooking Procedure

1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10 minutes.
2. Meanwhile, combine the all-purpose flour, garlic powder, and chili powder in a Ziploc bag. Shake to mix.
3. Dip the chicken pieces in the beaten egg, and then put the first batch in the bag with the flour mixture. Shake well to coat.
4. Heat the cooking oil in a deep cooking pan. When the oil becomes hot, put-in the flour coated chicken one-by-one. Continue frying in low to medium heat until the color turns light to golden brown.
5. Remove chicken popcorn from the pan and place in a plate lined with paper towels.
6. Serve with Ketchup or Mayonnaise.

Credit to: panlasang pinoy

Fried Ham and Cheese Roll

Ham and Cheese Bread Roll

Ingredients

• 8 slices of bread
• 4 ounces ham, sliced into thick strips
• 3 ounces Velveeta cheese, sliced into thick strips
• ¼ cup pimento strips
• ¾ cup Panko bread crumbs
• 2 medium eggs, beaten
• 2 cups cooking oil

Instructions

1. Remove the dark ends of the sliced bread.
2. Heat the cooking oil in a cooking pot.
3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your palm until the bread becomes flat.
4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is covered. Secure with a toothpick.
5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until everything is covered with crumbs.
6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
7. Arrange the fried rolls in a plate line with paper towels.
8. Serve as a snack or slice into pieces and serve as an appetizer.

Credit to: PanlasangPinoy

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients

• 3 lbs. beef shank

Ingredients for boiling

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 6 cups water
• 1 yellow onion, wedged

Ingredients for sauteeing

• 1 yellow onion, minced
• 4 cloves garlic, crushed
• 1 thumb ginger, minced
• 4 tablespoons brown sugar
• 4 to 5 pieces star anise
• 3 tablespoons cooking oil
• 4 tablespoons soy sauce
• 3 cups garlic fried rice.

Instructions

1. Pour water into a pressure cooker. Let boil,
2. Add wedged onion, ground black pepper, and salt.
3. Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
4. Remove the beef shank. Set the beef stock aside.
5. In a clean pot, heat oil.
6. Saute garlic, onion, and ginger.
7. Add the boiled beef shank. Cook for 1 minute.
8. Pour soy sauce and 1¾ cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
9. Add star anise. Cook for 12 minutes. Remove the star anise from the pot.
10. Add brown sugar. Stir. Cook for 3 to 5 minutes.
11. Add salt and ground black pepper to taste.
12. Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup).

Sizzling Tofu

 

Sizzling Tofu

Ingredients

• 14 oz. extra firm tofu, cubed
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped green bell pepper
• 1 medium yellow onion, chopped
• 1 tablespoon butter
• 2 cups cooking oil

Sauce

• ¼ cup Lady’s Choice Mayonnaise
• 1 tablespoon Knorr Liquid Seasoning
• ½ teaspoon onion powder
• 2 tablespoons water

Instructions

1. Prepare the sauce by combining all the sauce ingredients. Mix well. Set aside.
2. Heat oil in a pot.
3. Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown. Remove from the pot and place in a plate with paper towel. Set aside
4. Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate clean pot.
5. Saute onion and bell peppers.
6. Add the fried tofu. Cook for 2 minutes.
7. Pour half of the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
8. Heat a sizzling plate on the stovetop. Melt butter into the plate. Transfer cooked tofu on the metal plate and pour the remaining sauce. Toss and cook for 1 minute.

Credit to: Panlasang Pinoy

Tilapia Sticks Recipe

Tilapia Sticks Recipe

Ingredients

• 1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 2 cups cooking oil

Instructions

1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.

Credit to: panlasang pinoy

Grilled Stuffed Squid (inihaw na pusit)

Grilled Stuffed Squid

Ingredients

• 2 large squid, cleaned
• 2 medium ripe tomato, sliced into small cubes
• 2 medium yellow onion, sliced into small cubes
• 2 thumbs ginger, minced
• 2 tablespoons mirin
• 3 tablespoons soy sauce
• 4 tablespoons annatto oil
• 1 bunch scallions
• 1 lime (or 2 pieces calamansi)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes.
2. Combine onion, tomato, ginger, salt, and ground black pepper in a bowl.
3. Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off.
4. Heat the grill and start to grill one side of the squid. Brush annatto oil on top of the squid. Continue to grill for 2 minutes.
5. Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue to grill for another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it gets fully cooked. Do not overcook squid as the texture will be tough and rubberlike.
6. Transfer to a serving plate. Serve with a dipping sauce composed of chopped onion, tomato, soy sauce, and vinegar.

 

 

Credit to: Panlasang Pinoy