Chop Suey

Ingredients:


5 pieces legs, cut legs in half
1/2 medium onion, chopped
3 cloves garlic, minced
1 big carrot, sliced diagonal
1 celery, sliced
1/2 red pepper, cut lengthwise
1/2 green pepper, cut lengthwise
1 cauliflower
1/2 small cabbage
napa cabbage
snowpeas
2 tbsp soy sauce
2 tbsp flour
4 cups water
cooking oil
knorr chicken cube
salt
pepper



How to cook chop suey:


1. In a casserole, saute onion and garlic in oil.
2. Add the chicken. Cook until the chicken is not pinkish in color.
3. Add soy sauce, then the water and the chicken cube.
4. Simmer until chicken is cooked through. Remove scums.
5. Then add the carrots, cauliflower, celery and snowpeas. Mix well.
6. Combine flour with a little bit of water until smooth. Add to the casserole.
6. Add the remaining ingredients.
7. Cover for 2-3 minutes. Do not overcook the vegetables.
8. Season with salt and pepper according to taste.
9. Serve hot with steamed rice.

Suggestion:

You can also add quails egg.

Dinengdeng ng Ilocano

Dinengdeng ng Ilocano Ingredients:

 

1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 cups water

Dinengdeng ng Ilocano Cooking Instructions:

 

In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes.  Season  with bagoong and continue boiling for 5 minutes.  Remove the scum that rises on top of the liquid and then drop the milkfish.  Simmer for 5 minutes, then add vegetables. Cook until vegetables are done.  Adjust seasoning according to taste. Serve hot!


Cooking Tip:

You can use other fish and seafood like tilapia, shrimp or shellfish.
You can also use or add other vegetables like sweet potato and malunggay fruits.

Arroz Caldo

( Filipino Chicken and Rice soup )

 Ingredients:

 

1 medium onion, chopped
3 cloves garlic, minced
3 pieces of ginger, sliced in thick chunks
2 lbs chicken (a combination of boneless, skinless thighs and breast works well), cut into bite size pieces
1-2 tablespoons patis (fish sauce), to taste. If you don’t have this handy, just use salt!
freshly ground black pepper, to taste
8 cups chicken stock, low sodium
1 cup jasmine rice
4 scallions, finely sliced

Directions:

In a large stock pot, saute the onion, garlic and ginger over medium heat until onion starts to become transparent, about 5-7 minutes. Add chicken, patis/fish sauce and pepper. When the chicken is cooked, add chicken stock and rice. Bring to a boil, then lower heat to simmer. Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary. Take out the medallions of ginger (no one really likes biting into chunks of ginger!).

Garnish with scallions and freshly ground black pepper before serving and you can also put boiled egg to go with your chicken.

 

Tinolang Manok

Chicken Tinola

Ingredients

• 1 whole chicken, cut into serving pieces
• 36 ounces Water
• 1/2 pc small green papaya, cut into wedges
• 1 tbsp garlic, minced
• 1 medium sized onion, chopped
• 1 thumb ginger, cut into strips
• 2 tbsp fish sauce
• Hot chili leaves

Cooking Procedure

1. Sauté the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
5. Add the green papaya wedges and simmer for 5 minutes
6. Add the hot chili leaves
7. Add salt and pepper to taste
8. Serve hot.

Balbacua

Ingredients:

1 kilo ox tail
1 teaspoon whole black pepper or peppercorn (pamintang buo)
thumb size ginger
1 medium size onion
1/2 cup minced spring onion
some chili pepper
1 beef cube ( knorr)
Salt


Procedure:

1. In a big pot, put the oxtail, ginger, onion, beef cube and peppercorn, put water that is enough to make the meat tender.
2. When the oxtail is already tender put some salt to taste, simmer until it is so tender.
3. Serve it with spring onion and chopped chili peppers if you want it a little hot.

Nilasing na Hipon

 

Ingredients:

• 1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size)
• 4 tablespoon of olive oil
• *I highly recommend using olive oil than normal cooking oil, health and taste wise is better
• 1 red onion chopped
• 1 red bell pepper chopped
• 2-3 siling labuyo (hot chili pepper) this is optional
• 1 tablespoon of butter (about 15 g)
• half a glass of alcohol
• * you can use any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer
• 1 tablespoon of any alcohol (optional if you are doing flambé)

Procedure:

Start by cleaning and preparing the prawns or shrimp.  If you are using big prawns it is advisable to take off their shells but leave their head and tail for presentation.  Otherwise for small shrimps you can just leave it as it is.  It is better to use fresh shrimps for this recipe.  In a deep salad bowl prepare the marinade.  Mix together olive oil, the alcohol, salt and pepper.  Mix well and pour over the shrimps or prawns.  Let it marinate for about an hour. Afterwards, get all the shrimps and pat it dry with a paper towel. In a wok or pan melt the butter  with  one tablespoon of olive oil and put the marinated shrimps (without the marinating juice) .  Add together the red onion and red bell pepper and chopped siling labuyo.  Stir fry for about three to five minutes ( it depends on the size of your shrimp, smaller shorter cooking time). You can pour this over a bowl of rice as a topping or put in a sizzling plate with a tablespoon of alcohol to do a flambé afterwards.

*flambe is to put the entire dish on fire with the help of the alcohol you added.  You can do this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn with the help of a match stick.  But be careful in doing this.

Adobong Manok

 

 

 

 

 

 

Ingredients:

* 3 lbs chicken pieces, bone-in
* 1/2 cup soy sauce
* 2/3 cup vinegar
* 1 -2 garlic clove, crushed
* 2 bay leaves
* 1 teaspoon peppercorn
* salt

Directions:

Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.

Add salt to taste. Serve hot with rice.

This is good for 6 persons.

 

 

 

 

Escabecheng Tilapia

 

 

 

 

 

 

Ingredients

Protein:

Whole tilapia ( St. Peter’s Fish )

Wet Ingredients:
 
1 cup water
2 tbsp. canola oil – for sauce
½ cup canola oil – for fish
½ cup of white vinegar
2 tbsp. Patis ( Fish Sauce )


Dry Ingredients:
½ tbsp. white pepper
2 tbsp. cornstarch
¼ cup brown sugar
1 tbsp. salt


Vegetables:
 
6 cloves minced garlic
1 large chopped white onion
¼ cup ginger cut into strips
1 small red bell pepper cut into strips
1 small yellow bell pepper cut into strips
1 small carrot cut into strips

Instructions

1. Rub the fish all over with salt.
2. Heat oil in a frying pan and fry fish on both sides until crispy.
3. Set aside fish.
4. Heat oil in a clean (in the same or separate) pan. Sauté garlic and onion then add ginger.
5. Add brown sugar and fish sauce to taste.
6. Toss in carrots and bell peppers.
7. Season with black/white pepper.
8. Pour in vinegar.
9. Mix cornstarch with water and add to pan until it thickens the sauce.
10. Place the fish in the pan with the sauce and cook for a couple of minutes.
11. Turn off stove, plate the fish, and serve.