Pato Tim

Ingredients:
1 whole duck, dressed
1 liter Sprite or 7 up
1/2 cup brown sugar
1 tsp salt
5 cloves garlic
3 bay leaves
1 tsp peppercorns, crushed
1/2 cup onion leaves (cut into 1 inch long)
lemon grass
1 can pineapple tid bits
2 pcs carrots

Directions:

1. Stuff duck with lemon grass.
2. Mix remaining ingredients in a pot and cook duck over medium heat.
3. Cook until duck is tender. Simmer until sprite mixture thickens.
4. You can add a cup of coconut vinegar (Tuba) if you are using Sprite/7 Up and wants your Patotin have a reddish color
5. You can also use Coke instead of Sprite/7 Up. Don't add Tuba as Coke will already give your dish a redish tint.
6. Don’t cook over high heat especially towards the last part of cooking. This may make your sauce bitter.
7. Adjust measurements according to your taste preference.

Siomai

Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidence there are hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complemented with soy sauce and calamansi.

In Manila, the best siomai can be found in the Manila China Town (which is the oldest China Town in the World). Several Chinese restaurants and even stalls serve different siomai varieties.

This Siomai recipe that I have for you basically makes use of ground beef and mushrooms as the main ingredients. I liked this recipe for its oriental taste.

Try this delicious Siomai Recipe and let me know what you think.

Preparation Time: 15 minutes

Cooking Time:      25 minutes

Total Time            40 minutes

Ingredients:

·         2 ½ lbs ground beef

·         2 cups waterchestnuts, minced

·         5 tbsp sesame oil

·         1 tbsp ground black pepper

·         1 cup onion minced

·         1 cup carrots, minced

·         1 ½ cups white mushroom, minced

·         1 pack won ton wrapper

·         ¼ cup scallions, minced

·         2 tsp salt

·         1 piece raw egg

·         Water for steaming

Instructions

·         Combine all the ingredients except for the water and won ton wrapper and mix thoroughly.

·         Wrap the mixed ingredients using the won ton wrapper.

·         Using a steamer, steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of       each individual piece (large size means more time steaming).

·         Serve hot with Kikkoman soy sauce and calamansi or lemon dip.

SHARE  AND ENJOY!

Serving Size:   6

BEEF ESTOFADO

Beef Estofado is another mouth-watering beef dish that is commonly served by Filipinos. Similar to adobo, this dish has a sweet and salty taste. The beef marinated then cooked together with peas,potatoes and carrots in a blend of soy sauce, vinegar and sugar.

Estimated time of preparation : 10 minutes (plus marinating time)

Estimated time of cooking: 40 – 50 minutes

Good for  4 -5 persons

Ingredients:

¾ kilo beef sirloin, cut into cubes

¼ cup vinegar

1 tablespoon cornstarch

(dissolved in ¼ cup water)

1 beef bouillon (optional)

4 cups of water or beef stock

¼ cup green peas (cooked)

2 pieces potatoes, peeled and quartered

1 large-sized carrot, cut into cubes

Salt and pepper to taste

Marinade:

5 cloves of garlic (minced)

½ cup soy sauce

1 ½ tablespoons brown sugar

3 pieces bay leaves

1 teaspoon whole peppercorn

¼ cup cooking oil for frying

Procedures:

Part 1

•  In a container, combine beef, garlic, soy sauce, sugar, bayleaf and peppercorn and then marinate for 30 minutes.
• Remove the beef and reserve the marinade. Set aside.

Part 2

• Heat oil in a pan and fry potatoes and carrots until it turns light brown. Drain and set aside.
• Fry beef for 3 – 5 minutes or until it turns light brown. Drain and set aside.

Part 3

•  On the same pan reduce oil to 1 tablespoon then sauté garlic and beef.
•  Pour marinade, water and beef bouillon then simmer in a low heat for 40 minutes or until beef is tender. (Add more water if necessary)
• Add vinegar and simmer for another 5 minutes. (Do not stir)
• Add dissolved cornstarch, green peas, potatoes and carrots then cook for another 3 minutes.
• Adjust seasoning according to taste. Simmer until the sauce has reduced and thicken.

     Then serve.  

PANCIT CANTON

Ingredients:

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black mushrooms or 3/4 cup shiitake mushroom (optional)
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
patis, to taste (Filipino fish sauce) (optional)
4 green onions, sliced
1 lemons or 1 kalamansi, cut into wedges

Directions:

1. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
2. Set aside.
3. Heat oil over medium-high heat in wok or large skillet.
4. Saute garlic and onions until tender.
5. Add chicken and shrimp, and cook until browned.
6. Add soy sauce, stirring to flavor.
7. Add chicken broth and bring to boil.
8. Add cabbage, green beans, carrots and mushrooms.
9. Cook until vegetables are tender, yet crisp, 5-8 minutes.
10. Add noodles, mixing gently to prevent them from breaking.
11. Cook until liquid is absorbed and noodles are done, about 10 minutes.
12. Remove from heat.
13. Season with black pepper and patis.
14. Garnish with green onions and lemon wedges.

Chicken Mechado

Ingredients

8 cloves Garlic, crushed
1 pc Medium onion, sliced
400 g Chicken breast, cut into serving portions
8 pc Sibuyas Tagalog
2 pc Large potatoes, cut into strips
1 pc Laurel leaf
1 pc Medium red bell pepper, cut into strips
1 can (227 g) Del Monte Tomato Sauce

Procedure

SAUTE garlic, onions and chicken. Cook for a few minutes. Add ½ cup water, sibuyas Tagalog, potatoes and laurel leaf. Season with 1 tsp. rock salt, 1-1/2 tsp. sugar and ¼ tsp. pepper. Simmer for 10 minutes.
ADD bell peppers and Del Monte Tomato Sauce.

Makes 6 servings

Tortang Talong

 

Ingredients

3 pcs Asian Eggplants
3 eggs, lightly beaten
salt
freshly ground black pepper
oil

Method

1. Cook your eggplants with skin on, either by boiling or grilling on open flame. Once soft and cooked, lightly mash it on the plate preserving its form and remove the skin off.
2. Season beaten eggs with salt and freshly ground black pepper.
3. Dip eggplants on egg then pan fry in low heat for 2-3 minutes on each side.
4. Serve with catsup.

Chicken Inasal

INGREDIENTS:

• Chicken cuts
• 1/4 cup vinegar
• 1 tsp black peppercorns, crushed
• 1/2 tbsp salt
• 6 cloves garlic, minced
• 1 tsp lemon juice or calamansi juice
• 1 tsp ginger, chopped
• 1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:

• 6 tbsp olive oil or vegetable oil
• 2 tsp annatto (atsuete) powder 
• 3 cloves garlic, minced

HOW TO PREPARE CHICKEN INASAL:

• Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt. 
• Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook. 

Prepare the Annatto Oil: 

• Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. 
• In the same pan,  heat annatto oil and saute minced garlic until lightly browned. 

Grilling:

• Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.
• Serve with rice. Enjoy!  

Dipping Sauce:

• Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.