Category: Filipino Recipe

Banana Stuffed Suman

Banana Stuffed Suman, photo by Mae Sanguer

Banana Stuffed Suman

Ingredients

500 g sticky rice (malagkit, glutinous or pudding rice)
300 ml water
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
3 ripe saba bananas, cut in half crosswise and lengthwise and then lengthwise again; one banana will yield 4 pieces 🙂
1 tbsp granulated brown sugar
1 tbsp water

Instructions

Soaking the rice overnight in water would make the grains swell up and quicker to cook.

Rinse and drain the soaked rice and cook with water.  Add a pinch of salt to boiling rice.  Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.

Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.

Pour the coconut syrup mixture over the sticky rice and mix well.

Using another pan pour in the water and tablespoon of sugar and heat until boiling.  Add the bananas and cook for two minutes.  Drain and let the bananas cool down.

Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.

Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the banana.

Repeat the same process with the remaining rice and banana. Fold into parcels and steam for 35 minutes.

Enjoy!

Ground Pork Omelette (Giniling na Torta)

Ground Pork Omelette (Giniling na Torta), photo by Mae Sanguer

Ground Pork Omelette (Giniling na Torta)

This recipe was once by favourite breakfast when I was still happily living in the Philippines.  I love the smell of frying garlic, which I knew would be a basic of a minced pork omelette.  My mother knew this was the only way to get me up from the comfort of my warm blanket and pillow at 5am to be ready for work at 7am.  Those were the days……

Ingredients

  • 500g minced pork
  • 3 tbsp vegetable oil
  • 3 cloves garlic, finely minced
  • 1 onion, chopped finely
  • 1 large potato, peeled and cut into small cubes
  • 1 tsp. salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup water
  • 4 eggs, beaten
  • ½ cup oil

Instructions

  1. Using large sauce pan, heat a tablespoon of the oil and sauté the garlic and onion.
  2. Add the minced pork and cook until brown all over.
  3. Season with salt and freshly ground black pepper.
  4. Stir in the potato cubes.
  5. Drench with a cup water.
  6. Cook until potato cubes until they have softened and the liquid has evaporated.
  7. Heat up a large frying pan and pour in the rest of the oil over a medium heat.
  8. Pour in half of the beaten eggs.
  9. Add the meat mixture on top.
  10. Pour in the rest of the egg and let it cooked for a couple of minutes.
  11. Using a spatula, loosen the sides and turn the omelette upside down.
  12. If rather nervous about flipping or tossing the omelette, put the pan under a hot grill and cook until eggs mixture had solidified.
  13. Transfer to a serving dish and serve with lots and lots of tomato sauce and of course with boiled rice or buttered bread.

Yummy na, sarap pa

Shrimp Adobo with Coconut Milk,

Shrimp Adobo with Coconut Milk, photo by Mae Sanguer

Shrimp Adobo with Coconut Milk

This recipe is another much loved variation to the adobo.  This recipe used shrimp and the addition of gata (coconut milk).

Ingredients:

2 tablespoons oil
6 cloves garlic, minced
1/2 tablespoons pepper, ground
1 kilogram shrimp, shells intact
200g mange tout, topped and tailed (trimmed)
1/2 cup vinegar
1/4 cup soy sauce
350 ml coconut milk (gata)

COOKING PROCEDURE

Heat the oil in a wok or a frying pan and saute the garlic.

Add the shrimp and cook until it turned pinkish.

Stir in the mange tout.

Pour in the vinegar and soy sauce.

Add the ground pepper.

Let it simmer for a minute.

Tip in the coconut milk and let it simmer until thickened.

Serve hot with freshly boiled rice.

Itadakimasu….

Seafood in Coconut Milk

Seafood Ginataan, photo by Cristy Miclat

Seafood in Coconut Milk

A little spice in coconut milk like the addition of chillies makes it absolutely delicious.  The chilli enhances that creaminess to the coconut milk.  The one drawback is that you will eat more rice with it.  You’ll just have to watch your diet during the next meal!  🙂

Ingredients:

1 tilapia, cleaned, gutted and scales removed and then grilled on charcoal or over your cooking stove.

1 cup mussels

2 squids, cut into rigs

1 cup shrimps

half a squash, peeled and cut into cubes

1 cup green beans (sitaw)

3 cups coconut milk

3 gloves garlic, shopped finely

2 tsp shrimp paste (bagoong alamang) (use salt instead, amount is according to taste)

1/2 tsp freshly ground black pepper (use mortar and pestle to grind)

1 medium onion, chopped roughly

3 long chillis

1½ tbsp vegetable oil

Instructions

  1. Heat a large casserole pan or wok.
  2. Add the oil and then saute the garlic until golden and fragrant (do not burn).
  3. Quickly add the onions and stir fry until translucent.
  4. Pour-in coconut milk, stir, and bring to a boil.
  5. Add the squash (kalabasa) and green beans (sitaw).
  6. Sprinkle ground black pepper; add the chillies.
  7. Season with shrimp paste or salt.
  8. Carefully drop in the grilled tilapia, mussels, shrimps and squid and cook for 3 to 5 minutes.
  9. Gently transfer to  a serving dish and impressed the family and guests with this masterpiece of taste and texture.

Enjoy!

Minced Pork & Potatoes Saute

Minced Pork and Potatoes Saute, photo by Mae Sanguer

Minced Pork & Potatoes Saute

This recipe is much love by Filipinos.  It is easy to make and does not require much ingredients that are not already found in a working Filipino kitchen or except from the ground pork, the rest of the ingredients can be easily bought in a good sari-sari store (local corner shop)

Ingredients

1 tablespoon Olive oil or Vegetable oil
4-6 Garlic cloves, chopped finely
1 medium Onion, chopped finely
1 lb ground Pork
4 medium potatoes, peeled and cut into small cubes
3 tomatoes, chopped  (optional)
3 tablespoons soy sauce
½ cup water
Fish sauce or salt
Freshly ground black pepper

Method of Preparation:

Using a wok or a deep pan, heat the oil.

Fry the garlic until golden, not burnt please, then add the onion and then the tomatoes.  Cook until tomatoes are soft and mushy.

Add the minced pork.  Use a wooden ladle to prod and separate the ground pork.

Saute the pork until brown, add the soy sauce and fry for a couple more minutes.

Stir in the potato cubes and cook for 1 minute just allowing them to be covered with the oil from the cooking minced pork.

Pour in the water and leave to simmer.

Adjust the seasoning by adding more salt or fish sauce according to your taste.

Add a little spice by blitzing it with a generous amount of freshly ground black pepper.

Stir until most of the liquid had evaporated.

Serve with freshly boiled rice.

……

PS:  I remember having left overs as fillings to pandesal for a quick sandwich snack.  Used to love it so very much.

Chicken Liver Adobo Recipe

Chicken Liver, by Mae Sanguer

Chicken Liver Adobo Recipe

Adobo is a much loved food by the Filipinos.  So much so that various types of meat, and vegetables and most often combination of meats and vegetable and sometimes meat on meat are cooked as adobo.

The sour taste from the vinegar and saltiness from the soy sauce as well as the fragrance from fried garlic and aroma of bay leaves are probably what give adobo a slight edge over other delicious Filipino recipes.

Even my pernickety English family loves adobo, they can’t get enough of it.  I can never look forward to left-overs to be eaten for breakfast with a fried rice! Oh well, appreciation of food is happiness to the cook 🙂

Anyway another variation of adobo is chicken liver, which is vitamin and mineral rich.

Below is the recipe:

Ingredients:

500g fresh chicken liver, cut into bite size pieces
200g mange tout, topped and tailed (trimmed)
1 thumb-sized ginger, cut into strips
6 cloves garlic, finely chopped
1 small onion, chopped finely
1/4 cup soy sauce
1/2 cup vinegar
1/4 cup water
2 bay leaves
1 tbsp brown sugar
1/4 tsp whole black peppercorn
1/4 tsp freshly ground peppercorn
2 tbsp cooking oil

Procedure:

  • Using a colander Wash and then drain the chicken livers.
  • Heat a wok and then add the oil.
  • Saute the ginger, add the garlic and onion.
  • Mix in the chicken livers.
  • Pour in the soy sauce, vinegar and water. A tip that has been passed to adobo cooks, never to stir the vinegar until it has boiled.  Apparently stirring prior to boiling point prevent the acid to break down and the adobo will be really sour.  (actually I like my adobo sour, so I am naughty sometimes and give the vinegar a mix)
  • Drop in the bay leaves, whole peppercorn and sugar.
  • Add the mange tout.
  • Leave to simmer for 10 minutes.
  • Adjust the taste, add in salt, if required, and ground peppercorn.
  • Pour out into a dish excess liquid from the adobo.
  • And then stir fry the chicken liver and mange tout until liver is no longer pink.
  • Serve immediately with freshly boiled rice.

Yummy

Garlic Shrimps Recipe

Garlic Shrimps, by Arnold Gamboa

Garlic Shrimps Recipe

 

2 tbsp olive olive oil

1 tbsp vegetable oil

a knob of butter

1 kg large shrimp or prawns, deveined, shell removed except for the tail ends

2 heads of garlic, peeled and chopped roughly

2 tsp. salt

Freshly ground black pepper

Method of preparation:

Quickly pat with a paper kitchen towel each of the large prawns.  Set aside while heating a wok.

Add the olive oil and a teaspoon of chopped garlic.

Stir fry the shrimps over a medium heat.  Do not overcook.  As soon as they turn pink, remove from the wok.

Using the same wok add the vegetable oil and a small knob of butter.

Stir in the rest of the garlic.  Cook until just golden brown (do not burn).

Return the shrimp, season with salt and ground black pepper.

Toss well.

Serve this utterly fragrant and delicious shrimp to waiting guests and diners.

 

Pesang Lapu-lapu Recipe

Pesang Isda, Cristy Miclat

Pesang Lapu-lapu, by Cristy Miclat

Pesang Lapu-lapu Recipe

Ingredients:

1 Lapu lapu (grouper fish), prepared, cleaned, de-scaled and gutted

1 ginger, peeled, sliced thinly into 1 inch length

1 medium onion, peeled and chopped

1 tbsp cooking oil

2 heads of pechay (bokchoy)

1 small head of cabbage

1 tsp whole black pepper-corns

Salt or fish sauce to taste

2 stalks of spring onions, sliced in inch-length

2 vegetable bouillon dissolved in 3 cups of hot water to make vegetable broth

Method of preparation:

Cut the fish in half and rub salt all over it.

Saute the ginger and onion in the oil then add the fish.

Quickly add the hot vegetable broth, peppercorns, cabbage, pechay and green onions.

Bring to a boil, then adjust the seasoning with salt or fish sauce.

Do not overcook or the fish will lose its shape.

Serve with a steaming boiled rice and a sauce of miso-tomato sauce combination.

Enjoy

 

Jamon Con Pina (Ham with Pineapple)

Jamon Con Pina, photo by Arnold Gamboa

Jamon Con Pina (Ham with Pineapple)

This recipe is meant to be shared especially for special occasion, such as party celebrations, birthdays, New Year, Christmas and Easter Sunday.

The Philippines long history has a lot of Spanish influences in religion, traditions, names, DNA and food amongst other things.

The Philippines adopted many Spanish recipes but given their own Filipino twist.

I find that gammon can be very salty, therefore sweetening it helps and this recipe is just perfect.

Ingredients:

1 kg ham or gammon joint

3/4 cup vinegar

2 cups water

1/4 tsp dried thyme

1/4 tsp cloves

1/4 tsp cinnamon powder

1/4 tsp dried oregano

2 laurel leaves (bay leaves)

1 head garlic, chopped

1 cup Demerara sugar

1 bottle of stout beer (Cerveza Negra)

1 big can of pineapple slices or use fresh pineapple if you are feeling industrious. 🙂

Procedure:

Boil the gammon or ham in the vinegar and water for 25 minutes.

Drain and discard the vinegar broth.

Rinse the gammon and return to a pan and cover with water and bring to a boil.  Add the thyme, cloves, cinnamon, oregano, bay leaves and garlic.  Simmer for 20 minutes.

Pour in the stout and then stir in half a cup of sugar.

Cook until ham/gammon is tender.

Take out the ham and let it rest for at least 15 minutes.

Preheat the oven to 200C.

Remove the skin and score the fat with diamond patterns.  Rub in the rest of the sugar all over the gammon.

Put in the oven for 10 minutes.  Then add the slices of pineapple and cook for a further 10 minutes.

Let it rest for 10 minutes then carve and enjoy!