Ginataang Tilapia Filipino Food Recipe

Assemble these supplies:

Tilapya
Pechay
Gata Ng Niyog/coconut milk
Garlic
Onion
tomatoes
Ginger & Salt

Ginataang Tilapia is one of the best food originated in the Philippine. This food cooked with coconut milk or we called this n the Philippines "Gata ng niyog". Some filipinos serve this food with pechay, banana peppers and some many others.

Ginataang Alimasag Filipino Food Recipe

Watch the video tutorial & Learn how to cook Ginataang Alimasag or Crabs cooked in Coconut Milk

Short description about the video:

The Filipino called this Alimasag in English are commonly called blue crabs. They are caught in the sea and they have smaller/thinner claws. this is very yummy food one of the best food of many Filipino people live in the Philippines now a days.

Pork Pochero Recipe - Pinoy Taste

Learn how to cook pocher in filipino style. Watch the video tutorial.

Short Description About the Pochero:

Pork Pochero is a Filipino stew cooked with red ripe tomatoes or tomato sauce we can also use garbansos or pork & beans in can and add assorted vegetables (Nette Cooking).

Bulalo Recipe Filipino Taste

Learn how to cook Bulalo Recipe Watch this Video tutorial

Short description about Bulalo:

The Bulalo a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines (Wikipedia).

Pork Kare Kare Filipino Recipes

Pork Kare-Kare is a Best Filipino Food and popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. It's especially good when you pair it with bagoong. This dish was fully developed during the Spanish era by the Kapampangans (Pampanguenos) in Pampanga (TheCookingUniverse,2013).

Lumpiang Shanghai Recipe | Pinoy Taste

Once upon a time there was a Chinese Food called Lumpiang Shanghai in the land of the  Philippines. Lumpiang Shanghai originate from Chinese and it also so called lumpia. It was brought by Chinese immigrants to the Land of the Philippine hundred years ago. Most of the Filipino people really love to prepare the Lumpiang ShangHai in every celebration of feast because this food is a common menu for the Filipinos. Lumpiang shanghai may best if you can add some sweet and sour sauce or ketchup.This recipe develope from panlasang pinoy.

Assemble these supplies

• 1 cup onion
• 2 eggs
• 2 teaspoon salt
• 2 teaspoons garlic powder
• 1/4 cup parsley, minced
• 1/2 teaspoon ground black pepper
• Lumpia wrapper (Spring roll skin)
• 3 to 6 cups cooking oil
• 2 lbs. ground pork
• 1/2 cup green onions
• 1 cup carrots

Steps in Preparation

In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.

Wrap the about 1 to1 1 1/2 tablespoons of the mixture in a lumpia wrapper (for proper way, see video). Do this until all the mixture are consumed.

Heat the cooking oil in a deep fryer (350F). Deep fry the lumpia for 10 minutes.

Remove from the deep fryer and let the excess oil drip.

Transfer to a serving plate. Serve with sweet and sour sauce . Number of servings: 8

Pork Kare Kare ~ Filipino Food Recipes

Pork Kare-Kare is one of the best filipino food and most popular kare-kare dish. Kare-Kare is a very popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. It's especially good when you pair it with bagoong. This dish was fully developed during the Spanish era by the Kapampangans (Pampanguenos) in Pampanga. The traditional high-quality cut for pork kare-kare is the pork leg and hocks. Even though the pork hocks are economy, there isn’t much meat on them. Generally I favour the pork legs, apart from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat. The cooking technique is the same as on the other entire normal kare-kare recipe using the commercially sold kare-kare mix.

Assemble these supplies:

• 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths ( I used beef hocks)
• 6 tbsp peanut butter 
• 1 bundle sitaw or long beans (cut 3" length)
• 2 bundles bokchoy
• 2 cloves garlic (crushed)
• 1 medium onion (sliced)
• 1 tsp achuete powder for coloring 
• 1 medium eggplant (cut into 6 pieces)
• 1 tbsp fish sauce
• bagoong or shrimp paste  

Steps in Preparation:

First, boil the pork hocks until it soft. Then Set aside. Reserve the broth.  Second, in a medium wok, saute the garlic and onion.  Third, add pork hocks and fish sauce. Cook for few minutes.  Forth, add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.  Fifth, add the vegetables and cook until vegetables are tender. Stir occasionally. Last, season with salt to taste. Serve with bagoong or shrimp paste.

Long Beans with Tomatoes (Low Crabs Recipe)

Filipino meals often need some green vegetables to complement the spicy dishes and to offset the richly flavored sauces.

Assemble these supplies:

• 1 lb 2 oz/500 g green beans, cut into
• 2-inch/5-cm lengths
• 2 tbsp ghee or vegetable oil
• 1-inch/2.5-cm piece fresh gingerroot, grated
• 1 garlic clove, crushed
• 1 tsp ground turmeric tsp cayenne pepper
• 1 tsp ground coriander
• 4 tomatoes, peeled, seeded, and diced
• 2/3 cup vegetable stock

Steps in Preparation:

1. Blanch the beans briefly in boiling water. Drain, then refresh under cold running water and drain again.
2. Melt the ghee in a preheated wok or large skillet over medium heat. Add the grated ginger and crushed garlic. Stir, then add the turmeric, cayenne, and ground coriander. Stir over low heat for about 1 minute, or until fragrant.
3. Add the diced tomatoes to the wok, tossing until they are thoroughly coated in the spice mix.
4. Add the vegetable stock to the wok and bring to a boil, then let simmer over medium-high heat, stirring occasionally, for about 10 minutes, or until the sauce has reduced and thickened.
5. Add the beans, then reduce the heat to medium and heat through, stirring constantly, for 5 minutes.
6. Transfer to a warmed serving dish and serve at once.

Nutritional Information

Calories............................................76       Sugars...............................................3g

Protein.............................................. 2g       Fat.....................................................6g

Carbohydrate.................................. 4g       Saturates...........................................3g

Easy Cauliflower and Broccoli

Easy Cauliflower and Broccoli - Whole baby cauliflowers are used in this recipe. Try to find them if you can, but if not use large florets instead.

Assemble these supplies:

• 2 baby cauliflowers
• 8 oz/225 g broccoli
• salt and pepper

Sauce

• 8 tbsp olive oil
• 4 tbsp butter or margarine
• 2 tsp grated fresh gingerroot
• juice and rind of 2 lemons
• 5 tbsp chopped cilantro
• 5 tbsp grated Cheddar cheese

Steps in Preparation:

1. Preheat the broiler. Cut the cauliflowers in half and the broccoli into large florets.
2. Cook the cauliflower and broccoli in a pan of boiling salted water for 10 minutes. Drain well, then transfer to a shallow ovenproof dish and keep warm until required.
3. To make the sauce, place the oil and butter in a skillet and heat gently until the butter melts.
4. Add the ginger, lemon juice, lemon rind, and chopped cilantro and let simmer for 2-3 minutes, stirring occasionally.
5. Season the sauce with salt and pepper to taste, then pour over the vegetables in the dish and sprinkle the cheese on top.
6. Cook under the hot broiler for 2-3 minutes, or until the cheese is bubbling and golden brown. Let cool for 1-2 minutes, then serve.

Nutritional Information

Calories ...................433               Sugars....................2g

Protein ....................8g                  Fat........................44g

Carbohydrate ...............3g             Saturates...............9g

Eggplant Satay (Low Crabs Recipe)

Eggplants and mushrooms are broiled on skewers and served with a satay sauce.

Assemble these supplies:

Marinade

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1-inch/2.5-cm piece fresh gingerroot, grated
• 2 garlic cloves, lightly crushed
• 1/2 lemongrass stem, coarsely chopped
• 4 tbsp light soy sauce
• 8 tbsp corn oil
• 2 tbsp lemon juice

Peanut sauce

• 1/2tsp cumin seeds
• 1/2tsp coriander seeds
• 3 garlic cloves
• 1 small onion, puréed in a food processor
• or chopped very finely by hand
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 fresh red chile, seeded and sliced
• 1/2 cup coconut milk
• 7/B cup crunchy peanut butter
• 1 cup water

Steps in Preparation:

1. Thread the vegetables onto 8 metal or presoaked wooden skewers.
2. For the marinade, grind the cumin and coriander seeds, ginger, garlic, and lemongrass. 
3. Stir-fry over high heat until fragrant. 
4. Remove from the heat and add the remaining marinade ingredients. 
5. Place the skewers in a dish and spoon the marinade over. 
6. Let marinate for at least 2 hours and up to 8 hours.
7. Preheat the broiler to hot. To make the sauce, grind the cumin and coriander seeds with the garlic. 
8. Add all the ingredients except the water. Transfer to a pan and stir in the water. 
9. Bring to a boil and cook until thick.
10. Cook the skewers under the hot broiler for 15-20 minutes. 
11. Brush with the marinade frequently and turn once. Serve with the peanut sauce.

Serves 4
2 eggplants, cut into 1-inch/2.5-cm pieces
6 oz/175 g small cremini mushrooms


Nutritional Information

Calories...........  155
Protein ...........   4g
Carbohydrate.....3g

LAMB CUTLETS WITH FLAGEOLETS

Assemble these supplies:

• 2x 75 g ( 3 oz) lamb cutlets
• 1 teaspoon oil
• 1/2 teaspoon herbes de Provence
• 2 shallots, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 tomato, peeled, seeded and chopped
• 1 x 120 g (4'/2 oz) can flageolets, drained
• salt
• freshly ground black pepper

To garnish:

• fresh herbs

Preparation time: 5 minutes
Cooking time: 15 minutes

This dish is best cooked in a frying pan which will fit under the grill.

Steps in preparation:

1. Brush the lamb cutlets with oil and sprinkle with a little herbes de Provence on each side.
2. Place in a pan and grill for about 5 minutes each side.
3. Remove the cutlets from the pan and keep warm. Place the pan on the hob and add the shallots and garlic to the juices remaining in the pan. Cook until softened.
4. Add the tomato, flageolets, salt and pepper to the pan. Mix well and heat through.
5. Transfer the mixture to a warmed plate and top with the lamb cutlets. Garnis,h and serve.

SAUSAGES WITH LENTILS

Assemble these supplies:

• 1 teaspoon oil
• 175 g 6 oz) pork sausages with herbs
• 1 small onion, chopped
• 50 g (2 oz) mushrooms, sliced
• 1 celery stick, sliced
• 50 g (2 oz) lentils de Puy (page 8), soaked overnight
• 150 ml ( 1/4 pint ) stock
• salt
• freshly ground black pepper

Preparation time: 10 minwes, plus soaking overnight
Cooking time: 20-25 minutes

Steps in preparation: 

1. Heat the oil in a frying pan, add the sausages and cook until browned all over.
2. Push the sausages to the side of the pan, add the onion, mushrooms and celery and cook until softened.
3. Add the drained lentils, stock, salt and pepper to the pan. Bring to the boil, stir well, cover and cook for 15-20 minutes, until the stock has been absorbed and the lentils are tender. Serve hot.

FILLET STEAK WITH SHALLOTS

Assemble these supplies:

• 10 g ( 1/4 oz) butter
• 1 teaspoon oil
• 2 shallots, peeled and chopped
• 1 x 100 g (4 oz) fillet steak
• 1 teaspoon wholegrain mustard
• 50 ml (2 fl oz) double or whipping cream
• salt
• freshly ground black pepper

To garnish:

• tomato wedges
• watercress

Preparation time: 5 minutes 

Cooking time: 10 minutes

Steps in preparation: 

1. Fry the shallots gently for 2-3 minutes in melted butter and oil, then remove from the pan.
2. Put steak into pan and cook for 2-3 minutes each side.
3. When cooked, push the steak to one side of the pan, return the shallots, then add the mustard, cream, salt and pepper. Bring gently to the boil.
4. Pour sauce over the steak and serve immediately.

FRITTATA OF COURGETTES

Assemble these supplies:

• 2 teaspoons oil
• 100 g (4 oz) small courgettes, sliced
• 75 g(3 oz) bacon, chopped
• 1 small onion, finely chopped
• salt
• freshly ground black pepper
• 1/2 teaspoon dried marjoram
• 2 eggs, beaten
• To garnish:
• bacon rolls
• cress

Preparation time: 5 minutes
Cooking time: 25 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Heat the oil in a small pan and lightly fry the courgettes, bacon and onion for 2-3 minutes.
2. Transfer to a small ovenproof gratin dish and stir the mixture around a little to grease the dish. Season with salt and pepper and sprinkle with the dried marjoram. G31
3. Pour the eggs into the dish and cook in a preheated oven for 20 minutes until firm and lightly browned. Garnish and serve at once.
4. D The courgette and bacon mixture can be prepared 2-3 hours in advance, if covered and chilled.
5. A frittata is a flat, oven-baked omelette which can be made with a variety of fillings. Small amounts of vegetables can be used in it, particularly leftover cooked vegetables, as well as small quantities of meat such as ham and chicken. Following the basic recipe, try using chicken and sweetcorn or ham and peppers; to make the frittata even more substantial add a small cooked potato.

JERUSALEM ARTICHOKE

The soup can be made 1 day in advance, if covered and chilled.

Freeze for up to 3 months. Defrost overnight in the refrigerator or for 4-6 hours at room temperature.

Assemble these supplies:

• 25 g (1 oz) butter
• 225 g(8 oz) Jerusalem artichokes, peeled and chopped
• 1 small bunch watercress, stalks removed
• 1 leek, washed and sliced
• 200 ml (7 fl oz) chicken stock
• 85 ml (3 fl oz) milk
• salt
• freshly ground black pepper
• To garnish:
• 1 sprig watercress

Preparation time: 15 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Melt the butter in a medium pan and add the artichokes, watercress and sliced leek. 
2. Stir well, cover the pan and cook for 10 minutes.
3. Add the stock, .milk, salt and pepper, bring to the boil and simmer for 20 minutes.
4. Purée the mixture in a blender or pass through a sieve. 
5. Reheat gently and serve garnished with the water­cress sprig.

Stir-Fried Celery

The knobby Jerusalem artichoke, or sunchoke, a native American vegetable, is the root of one type of sunflower. Available year-round at health food stores and many super­markets, Jerusalem artichokes are at their best in winter. Before using, scrub them with a brush under cold water.

Assemble these supplies:

• 6 to 8 large celery stalks
• 1/2 pound small white mushrooms
• 1/2 pound Jerusalem artichokes
• 2 large shallots
• 2 tablespoons peanut oil
• 1 tablespoon clarified butter
• 1/4 cup good-quality dry sherry
• Trim celery stalks; wash, and dry with paper towels. Cut stalks into crescents 1/2 inch wide and 2 inches long.

Steps in preparation:

1. Trim mushrooms and wipe clean with clamp paper towels.
2. Scrub artichokes well and cut into VI-inch-thick slices. Peel and chop shallots.
3. In wok or medium-size saute pan, heat peanut oil over high heat until smoking. Add clarified butter, celery. and mushrooms, and stir fry until mushrooms are golden and celery is bright green, 2 to 3 minutes.
4. Add shallots and sherry, and cook 1 minute. Add arti­chokes, toss briefly, and serve.

Artichoke Hearts with Creole Remoulade

Assemble these supplies:

• Small bunch scallions
• 1 tablespoon Creole or Dijon mustard
• 1 tablespoon prepared horseradish
• 1/4 cup red or white wine vinegar
• Juice of 1 lemon
• 1 teaspoon paprika
• 1/3 cup vegetable oil
• 1/3 cup olive oil
• 2 tablespoons minced parsley
• Salt and freshly ground pepper
• Large bunch watercress
• Two 14-ounce cans water-packed artichoke hearts, chilled

Steps in preparation:

1. Wash scallions and dry with paper towels. Trim off root ends and chop enough to measure 1/2 cup; set aside.
2. In food processor or blender, combine mustard, horse­radish, vinegar, lemon juice, and paprika. Process, adding vegetable and olive oils in a slow, steady stream, until sauce is thick and smooth. Turn sauce into small bowl and stir in scallions and parsley. Add salt and pepper to taste, cover, and chill in freezer until ready to serve.
3. Divide watercress among 4 dinner plates. Drain arti­choke hearts, cut in half, and arrange on top of watercress. Top each serving with a spoonful of Creole remoulade.

Oysters on the Half Shell

Assemble these supplies:

• 12 oysters
• 2 tablespoons anise-flavored liqueur, such as Pernod
• 1 lemon for garnish
• Watercress for garnish

Steps in preparation:

1. Shuck oysters, reserving liquor and bottom shells.
2. Arrange 3 oysters on each of 4 salad plates, top with a spoonful of reserved liquor, and brush lightly with anise liqueur. Garnish each serving with 2 lemon slices and watercress, cover, and refrigerate until ready to serve.

Smoked Salmon with Dilled Creme Fraiche

Assemble these supplies:

• 1/2 cup crème fraiche, preferably homemade, or commercial
• 1 tablespoon minced dill plus
• 4 dill sprigs for garnish (optional)
• 12 thin slices smoked salmon, preferably Norwegian (about 1/3 pound total weight)
• In small bowl, blend crème fraiche and minced dill.

Steps in preparation:

1. Roll up slices of smoked salmon and arrange 3 rolls on each of 4 salad plates, leaving room for cucumber salad. 
2. Top each serving with spoonful of dilled creme fraiche and garnish each with dill sprig, if desired. Cover and refriger­ate until ready to serve.

Braised Black Mushrooms with Snow Peas

Fragrant, meaty black Chinese mushrooms contrast dramatically with the crisp, fresh snow peas, and there really is no substitute for them in this vegetable dish. Dried Chinese mushrooms are available in Chinese markets and in many specialty food shops. If you cannot find fresh snow peas, substitute frozen ones. Thaw them be­fore using.

Assemble these supplies:

• 20 dried Chinese black mushrooms, of uniform size, or
• 1 pound fresh mushrooms
• 1/2 pound snow peas
• 3/4 cup chicken stock
• 2 tablespoons oyster sauce
• 3 tablespoons dry sherry
• 1 tablespoon sugar

Steps in preparation:

1. In medium-size saucepan, bring 3 cups water to a boil.
2. If using dried mushrooms, place them in large bowl.
3. Add the 3 cups boiling water and let soak at least 15 minutes.
4. If using fresh mushrooms, clean with damp pa­per towels. Remove stems.
5. Remove caps, strings, and bottom tips from snow peas.
6. For sauce, combine remaining ingredients in small bowl.
7. When soaked mushrooms are soft and spongy, drain them and squeeze dry.
8. With small sharp scissors, remove stems and discard.
9. In medium-size saucepan, bring 3 cups water to a boil.
10. In medium-size skillet, bring sauce to a boil over medium-high heat.
11. Add mushrooms, and stir to coat with sauce.
12. If using dried mushrooms, cover skillet and simmer 2.5 minutes; if using fresh, cover and simmer 10 minutes.
13. Place colander in sink.
14. Add snow peas to the boiling water and stir.
15. As soon as they turn bright green (no longer than 10 seconds), pour peas and water into colan­der.
16. Rinse peas under cold running water. Shake colander a few times to drain.
17. Pat peas dry with paper towels.
18.  Remove skillet cover and add snow peas. 
19. Stir gently 10 to 15 seconds, just until peas are coated with sauce.
20.  Trans­fer to platter and serve immediately.