Rellenong Bangus (Stuffed Milk Fish)

 Cooking Ingredients:

1 big bangus (milkfish)

3 cloves of garlic, minced

1 onion chopped

2 tomatoes, diced

1 egg

1/4 cup lemon juice

1 small carrot, finely chopped

1/4 cup soy sauce

4 tablespoons of cooking oil

ham, finely chopped

raisins

cooked peas

salt and pepper to taste

Cooking Method:

1. Scale and remove the intestines of the bangus. 

2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

3. Marinate the head and skin in lemon juice, soy sauce and pepper.

4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

7. Add a beaten egg to the sauté and mix well.

8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

9. Fry in oil until golden brown.

10. slice slightly diagonal (1 1/2 inch thick) and serve.                 

Fried Rice with Egg, Mushrooms and Green Peas

Cooking Ingredients:

2 cups cooked long grain rice

6 tablespoons/90 ml vegetable oil

8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped

2 large eggs, beaten to blend

4 small carrots (about 4 ounces/115 g total), peeled and finely diced

Salt and freshly ground black pepper

3/4 cup/100 g frozen petite green peas

3/4 cup/70 g thinly sliced green onions

1/3 cup/85 ml reduced-sodium soy sauce

1 teaspoon/5 ml toasted sesame oil

Cooking Procedures:

1. Transfer the steamed rice to a baking sheet to cool to room temperature.

2. Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.

3. Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside.

4. Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat.

5. Add the egg and stir with a fork for about 30 seconds or until just cooked.

6. Remove the egg from the wok and allow to cool.

7. Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat.

8. Add the carrots to the wok and stir fry for 2 minutes.

 9. Add the cooled rice and stir fry for 2 minutes or until heated through.

10. Season with salt and pepper.Stir in the peas then the mushrooms and eggs.

11. Stir in ¾ of the green onions.

12. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.

13. Transfer the rice to a platter and sprinkle with the remaining green onions. 

Chicken Stew (Tinola)

Estimated cooking time: 45 minutes

Cooking Ingredients:

1 kilo whole chicken, cut into pieces.

1 small young papaya or sayote, cut into small pieces.

2 tablespoons ginger, crushed and slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce) 

Cooking Procedures:

1. In a stock pot, heat oil and sauté garlic, onion and ginger.

2. Add water and the chicken.

3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

4. Season with patis.

5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

6. Add sili leaves then turn off the heat.

7. Serve steaming hot on a bowl with plain rice on the side.              

Chicken Pastel

Estimated cooking time for this chicken recipe: 1.5 hours

Cooking Ingredients:

One 1 1/2 kilo chicken, cut in pieces

One can (14 ounces) Vienna sausage, sliced

3 potatoes, diced

1 carrot, diced

1 up mushrooms, cut in half

1 green bell pepper, sliced in strips

1/2 cup sweet peas

1 onion, minced

1/4 cup grated cheese

1 cup margarine

2 cups chicken stock (broth)

1/2 cup evaporated milk

4 tablespoons soy sauce

1 lemon extract (juice)

1 egg, beaten

Salt and pepper to taste

Pie Crust

2 cups flour

1/2 cup corn oil or vegetable oil

1 teaspoon salt

1/4 cup of water

    

Cooking Procedures:

  

1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.

2. In a skillet, melt margarine and brown chicken, set aside.

3. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

4. Transfer to a baking dish.

5. Pre-heat oven to 450 degrees Fahrenheit.

6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg. 

9. Bake until golden brown (about 15 minutes).     

Chicken Afritada

 Estimated cooking time: 50 minutes

Cooking Ingredients:

1 kilo chicken, cut into pieces

5 pieces potatoes, peeled and halved

1 red onion, diced

1 head garlic, minced

1 green bell pepper, sliced into strips

1 red bell pepper, sliced into strips

2 cups pork or chicken stock (broth)

1 cup tomato sauce

2 tablespoons of patis (fish sauce)

3 tablespoons of cooking oil

Cooking Procedures:

1. In a cooking pot or wok, heat oil.

2. Sauté garlic and onions.

3. Add chicken and slightly brown.

4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

5. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

6. Add the green and red bell peppers, simmer for an additional minute or two.

7. Salt and pepper to taste.

8. Serve this chicken recipe hot with steamed rice.                

Fried Chicken

 

Estimated cooking time: 45 minutes

Cooking Ingredients:

1 1/2 kilo chicken, cut into pieces

1/4 cup of white vinegar

5 cloves of garlic, crushed

1 cup of water

2 cups cooking oil

Salt and pepper to taste

Cooking Procedures:

1. In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

2. Remove just before the chicken is fully cooked.

3. Strain off liquid.

4. In a frying pan or wok, heat oil and deep fry the chicken until golden brown.

5. Place on paper towel to remove excess oil.

6. Serve hot with rice and sliced cucumber or atchara on the side.          

Roasted Chiken

 Estimated cooking time: 1 1/2 to 2 hours

Ingredients:

2 kilo dressed chicken (broiler)

2 cups of lemon grass (tanlad)

3 tablespoons of cooking oil

2 tablespoons of salt

Cooking Procedures:

1. Make sure the chicken is clean with no remaining small feathers and no insides. 

2. Wash thoroughly and pat dry with a paper towel.

3. Rub the whole chicken with cooking oil as well as the inside cavity.

4. Next apply salt all over, again, including the insides

5. Fill the cavity with lemon grass.

6. Pre-heat oven to 400 degrees Fahrenheit .

7. Place the chicken on an oven rotisserie.

8. If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

9. Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

10. Serve with mashed potatoes, rice or corn on the side.             

Pork Barbeque

Estimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours

Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:

1 kg. pork

20 bamboo skewers

1 cup soy sauce

1 head garlic, minced

1 onion, finely chopped

1/4 cup of calamansi juice or lemon juice

1/2 cup of 7up, sprite or beer (optional)

1 teaspoon ground black pepper

3 tablespoons of brown or white sugar

1/2 cup of banana or tomato catsup

Barbeque Cooking Procedures:

1. Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.

2. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)

3. Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

4. Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

5. String the pork on the skewers.

6. Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.              

Brownies made with cocoa

Ingredients:

¾ cup butter (170 g)
1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ cup cocoa powder (50 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)

Method:

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
4. Add chopped nuts.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.

Variations:

1. Instead of all-purpose flour + baking powder you may use self-raising flour.
2. Instead of eggs you may use 3/4 cup med firm drained tofu.
3. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top before baking.
4. To make a more cake-like brownie, bake in a square approx. 9x9 in metal pan. Cooks about 5 to 10 minutes longer, but turns out more fluffy, soft, and cake-like.

Grilled Tuna Steaks

 Ingredients:

4 7 oz tuna steaks 1" thick
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
2 centiliter garlic -- minced
2 teaspoons chopped fresh oregano
1 tablespoon grated lemon zest
1/4 teaspoon salt

Instructions:

Freshly ground pepper Prepare a charcoal grill. Meanwhile, rinse the tuna, pat dry, and place in a shallow glass or ceramic dish. In a small bowl, whisk the remaining ingredients. 

Pour over the fish and cover with plastic wrap; marinate for 30-45 minutes in the refrigerator. 

When the fire is ready, drain the tuna and place it in a fish or meat basket. Grill the steaks 4" from the heat, 3 minutes per side for rare or approximately 5 minutes per side to cook through. 

Pierce with a fork to see if the fish is flaky and done. Baste with remaining marinade if desired. 

Note: You can substitute lime juice and zest for the lemon. 

Barbecued Fish

 Ingredients:

1-1/2 pounds firm -- whitefish fillets
- such as red snapper
- or halibut
***Marinade***
1 small onion; chopped
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon chili powder
1/4 cup cider vinegar
1/4 teaspoon cayenne pepper
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon Worcestershire sauce

Instructions:

COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the marinade. 
Place fish steaks or fillets in a baking dish and spoon some marinade over them, coating all sides. Marinate in the refrigerator for 1 hour. 
Pour off marinade into a small pan and heat to boiling. Grill the fish over hot coals, basting with a teaspoon of the marinade on each side. 
Remove fish when internal temperature reaches 155F or the fish is just flaky and the translucent color is gone.

Barbecue Chicken

 Ingredients:

4 4 pound chickens -- quartered
1/4 cup vegetable oil
4 teaspoons thyme
2 teaspoons crushed red pepper
salt and freshly ground black pepper
true Texas barbecue sauce

Instructions:

Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill. 

Coffee Grilled Lamb Steaks

 

Ingredients:

6 sirloin lamb steaks
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1/4 cup strong black coffee
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon savory
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Have butcher cut 1-inch thick steaks from the sirloin part of the lamb leg. Mix all remaining ingredients in a large bowl and marinate the steaks, 4 hours to overnight. Grill quickly over very hot fire, about 4 to 6 minutes per side. Serve with rice or grain pilaf, honeyed carrots, and a chilled green salad.

Chili Barbecued Beef

Ingredients:

marinade-----
4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoon molasses
2 tablespoon chopped fresh oregano
or
1 teaspoon dried oregano
1 tablespoon minced garlic
1-1/2 pounds beef flank or top round --
steak or pork tender
curly endive -- radishes or
other greens -- for garnish

Instructions:

Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa. Source: Ladies' Home Journal Magazine/July, 1993 Cooking the spices, even for a few seconds, helps reduce their rawness. Your guests will never guess the ingredients in the marinade---it tastes sweeter than you might expect.

Buko Pie

Ingredients:

CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated  

Cooking method:

1. To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. 

2. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.

3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. 

4. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown.

Filling method:

1. Combine all ingredients except cheese and cook over low heat. 

2. Continue stirring until thick. Pour mixture into pastry-lined pie pan.

3. Top filling with the second crust. Seal ends all around with a fork.

4. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top.

5. Bake for additional 5 minutes. Serves 8

Combine all ingredients except cheese and cook over low heat. 

Squash Cuchinta

Ingredients:

1/2 cup sugar
1 cup + 3 tbsp. water
3/4 cup all purpose flour
1/2 cup squash, boiled and mashed
1/2 tbsp. lihia
oil for greasing mould
coconut, freshly grated

Cooking method:

1. Dissolve 1/2 cup sugar in water. Boil and cool. Sift flour and add little
by little to the cooled syrup while stirring. 

2. Add the mashed squash. Blend and strained the lihia. Mix thoroughly.

3. Line cuchinta molders (muffin pans can be used as substitute) with oil.

4. Pour 2 tablespoons of squash mixture into each molder. Cover with cheese
cloth or waxed paper. 

5. Steam for 2 minutes or until set. Serve with grated coconut. Serves 15

Blueberry Cake

Ingredients:

1 egg, well beaten
3/4 cup sugar
1/4 cup butter
1-1/2 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup fresh blueberries
1/4 cup sugar mixed with
1/2 teaspoon ground cinnamon

Cooking method:

1. Beat egg with sugar, add butter, then dry ingredients, milkand vanilla. Pour into a greased and floures 9 x 9 - inch square pan. 

2. Sprinkle blueberries on top, dust with sugar-cinnamon mixture and bake for 20 minutes at 350 deg F.

Cinnamon Roll with Vanilla Frosting

Ingredients:

• 1-1/2 packages (about 3-1/4 teaspoons) dry yeast
• 1/4 cup warm water
• 1/2 cup shortening
• 1/3 cup sugar
• 1-1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 4 to 5 cups sifted flour
• melted butter
• brown sugar
• cinnamon
• raisins (optional)
• Vanilla Frosting
• 2 cups powdered sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• milk or cream (2 to 4 tablespoons)

Cooking method:

1. Add the warm water to the yeast and soak 10 minutes. 2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. 
3. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. 
4. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. 
5. Roll up jellyroll fashion. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it.
6. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
7. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
8. Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls. 

For the Frosting:

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Fish Balls

Ingredients:

2 cups flaked fish
4 tbsp flour
fresh or evaporated milk
2 tbsp kinchay or spring onion stalks, finely chopped
oil for sauteing
sugar
soy sauce
vinegar
salt and pepper to taste 

Cooking method:

1. In a bowl, mix flaked fish, flour and milk. Add salt and pepper, kinchay or spring onions.
2. Refrigerate mixture until it is firm and sticky.
3. Form mixture into small balls.
4. Boil water in a saucepan. Drop balls into the water, remove, then saute in oil until brown. Serve fish balls with sweet-and-sour sauce.
5. To make sauce; Combine soy sauce, vinegar and sugar. 

Note:
Fish balls are  sold skewered on bamboo sticks and dipped in various sauces as street food. The deep fried fish is enjoyed as a snack and is very popular.

Ginataang Pagi

 Ingredients:

1 kilo pagi (stingray), cleaned with tail removed
5 cups water
2 tablespoons chopped garlic
4 tablespoons chopped onions
6 tablespoons chopped ginger
1 cup kakang gata (coconut cream)
4 tablespoons chopped siliing haba (finger chili)
1/2 teaspoon chopped siling labuyo (chili pepper)
1 cup malungay leaves
salt to taste

Cooking Method:

1. Clean the stingray well then cut into cubes.
2. Boil in water until tender. Drain.
3. Heat some oil then saute garlic, onions, ginger, and cubed stingray.
4. Add coconut cream and chilies. Simmer until almost dry.
5. Add malungay leaves and cook for 2 more minutes. Season to taste.