Category: Filipino Recipe

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

marrow minced pork

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

The trinity for sauteeing in the Philippines is the combination of garlic, onion and tomatoes.  With these three ingredients many a food are cooked to perfection and one of these recipes, also a great favourite is marrow with minced beef.
Having said that, in this recipe minced beef can be substituted with minced pork, minced lamb, minced chicken or oven minced turkey.  But I prefer beef or pork 🙂

INGREDIENTS

  • 2 tbsp olive oil
  • 3-4 cloves garlic, minced finely
  • 1 large tomato, chopped
  • 1 onion, peeled & chopped
  • 500 g minced beef
  • I large marrow or two large courgettes, peeled, inner sack of seeds removed, then sliced as per photo above
  • 1/2 cup water
  • 1 tbsp fish sauce or 1 tsp salt

INSTRUCTIONS

  1. Using a wok or a large frying pan, heat the oil over medium heat.
  2. Add the garlic and onion and stir fry for a minute.
  3. Then add the tomato and sauté for a further 3 minutes until tomato had softened.
  4. Stir in the minced beef and cook until it has brown.
  5. Mix in the in the marrow slices, then add the water.
  6. Add the fish sauce.
  7. Turn down the heat slightly and leave to simmer for five minutes.
  8. Check the seasoning.  Add more fish sauce or salt if required.

Delicious with freshly boiled rice.

Yummy

Max’s Fried Chicken Recipe

Max’s Signature Chicken, photo by JMorton

Max’s Fried Chicken Recipe

During a recent holiday in the Philippines, we visited Max’s Restaurant a lot as we were staying in a hotel nearby.

I have to say, Max’s fried chicken is really something.  It is soft and moist in the inside and it is crispy at the outside.  Simply tasty.  If you happened to go to the Philippines, be sure to try one of Max’s chicken. 🙂

I thought since we eat a lot of chicken in the UK, how can I make it taste like Max’s?!!!

So I trawled the internet and this is the recipe that I got.

Ingredients:

  • 1 medium size whole corn-fed or organic chicken
  • 4  dried bay leaves
  • 2 heaped tablespoons chopped parsley
  • 1 large onion, peeled and quartered
  • 2 cloves, garlic, minced finely
  • 5 cups water
  • 2 tsp salt
  • 1 tsp ground black pepper
  • oil
Instructions
  1. Use a large steamer; if the steamer is not large enough to contain the whole chicken then cut the chicken in half.
  2. Add the water to the steamer and bring to a boil.
  3. Drop in the bay leaves and chopped parsley into the boiling water
  4. Arrange the chicken into the steamer and cook for 50 minutes.
  5. Take out the chicken from the steamer to let any excess liquid drip out.  Set it aside for half an hour.
  6. Rub minced garlic, salt and pepper all over the chicken and the inside cavities.
  7. In a deep-fryer or large casserole pan, heat the cooking oil.
  8. Deep-fry the chicken.  If the oil does not cover the whole chicken, carefully turn the chicken round until it is golden all over.
  9. Remove the chicken and let it drip and cool down a little.
  10. Serve hot with gravy or choice of sauces.

 

Pork Adobo Recipe

Pork Adobo, photo by JMorton

Pork Adobo Recipe

We have now a good selection of adobo recipes, which you can ‘search’ in this site.

I’ve always thought that adobo is a dish inherited or influenced by Spanish cuisine.  After all they were the Filipino overlords for 333 years.

But apparently not, adobo or rather this recipe is truly native to the Philippines.  It is so delicious that when the Spanish conquistadors tasted it, they insisted that it be called something Spanish, hence the adobo.  Filipino adobo apparently is pretty similar to a Spanish dish called adobo.

Anyway, this recipe is very versatile.  It can be used to cook not only pork, but chicken, beef, goat, lamb or mutton, seafood and even vegetables as well.  Not only that adobo can also be a meat combination, especially of pork and chicken or vegetable and meat, like string beans and pork tandem.

Originally adobo is not added any soy sauce but just seasoned with the ordinary salt.  It was the influence of the large Chinese contingents in the Philippines that Chinese condiments started to be used profusely.

Pork Adobo

Ingredients

  • 2 lbs pork belly, sliced into fairy big bite-size pieces
  • 1 cup apple cider vinegar
  • 6-8 garlic cloves, peeled and crushed
  • 3 bay leaves
  • 2 tbsp dark soy sauce
  • 1 tbsp whole pepper corn
  • 1 cup water
  • salt to taste

Instructions

  1. Using a large bowl, combine the soy sauce, vinegar, garlic and bay leaves.
  2. To this add the pork belly.  Stir into the marinade and leave to soak all the goodness for at least an hour, covered in plastic cling film inside the fridge,
  3. Heat a wok or a large heavy bottomed saucepan.
  4. Drop in the pork belly and the marinade. Heat for a couple of minutes.
  5. Add the cup of water and whole pepper corns, then bring to a boil.
  6. Turn down the heat, cover the pan and leave to simmer until the meat is tender.  This should take about 40 minutes to an hour.
  7. Check seasoning, add salt  according to taste
  8. Transfer to a serving dish.  Decorate with a small sprig of parley and slices of onion as per photo above. 🙂
  9. Serve hot with freshly boiled rice.
  10. Share and enjoy.  I find even my English family and friends are rather partial to adobo, especially pork ones.

Sinigang Na Hipon – Filipino Recipe

Sinigang na Hipon, Photo by JMorton

Sinigang Na hIpon, photo by PH Morton

Sinigang Na Hipon – Filipino Recipe

Ingredients

  • 2 lbs large shrimps (or prawns) with heads and shells intact
  • 2 tomatoes, quartered
  • 1 large onion, quartered
  • 1 medium radish (daikon), sliced
  • 100g string beans, topped and tailed and then cut into 2 inches pieces
  • 12 pieces okra, trimmed then halves
  • 1 large aubergine (eggplant) sliced
  • 4 pieces long green chilli peppers
  • 1 bundle of water spinach (kangkong), cut into 3 inches length
  • 1 pack sinigang mix (available in any Oriental supermarket)
  • 7 cups water
  • 2 tablespoons fish sauce (patis)

Instructions

  1. Using a large casserole pan, bring the water to a boil.
  2. Add the onions and tomatoes to the pan and boil for 5 minutes.
  3. Drop in the daikon, string beans, okra, aubergine and green chillies. Let it simmer for 3 minutes.
  4. Stir in the sinigang mix thoroughly.
  5. Quickly add the shrimps and  continue cooking for 5 minutes.
  6. Season with fish sauce.
  7. Add the water spinach (kangkong), quickly cover the casserole pan and turn off the heat.
  8. Allow this to stand for a couple of minutes.

Serve hot with freshly boiled rice and lots of ice-cold water.

Sarap! Sarap! Sarap!

 

Fried Galunggong

Fried Galunggong, photo by JMorton

Fried Galunggong

It was such a treat to eat these crispily fried galunggong once again.  Alma, my sister-in-law did such a good job cooking them.  But then again she is a very good cook.

These galunggong were so delicious, Peter ate them with gusto despite a dicky tummy. 🙂

Galunggong is apparently called round scad in English! Well anyway, frying is just one recipe for this fish.  It can be cooked as paksiw as well.

The Recipe:

  • Galunggong
  • vegetable cooking oil for frying
  • salt

Cooking Directions

  1. Clean and gut the Galungoong
  2. Rub salt to the fish.
  3. Heat the oil using a wok or a large frying pan.
  4. Fry the galunggong until crispy and golden all over.

Filipinos usually have fried galunggong on Fried as an accompaniment to sauteed monggo (mung beans) and plenty of rice.  Somehow this combination really works.

I am feeling hungry just thinking about this. 🙂

Pansit-pansitan (Peperomia pellucida) Medicinal Herb

Pansit pansit herb, photo by JMorton

Pancit pancit, photo by JMorton

Pansit-pansitan (Peperomia pellucida) Medicinal Herb

This was the herb given to us by the Lady of Necodemos, the manghihilot (healing massager) when we consulted her for stomach aches which seems to have afflicted our whole family in the Philippines after going for an overnight swim at Club Manila East.

She said to make a drink of tea from this herb.

She gave the following instruction:

Chop the herb and then boil in plenty of water.  Leave to simmer for at least 10 to 15 minutes with the pan uncovered.

Turn of the stove and leave this herbal tea to steep for at least 10-15 minutes.

Strain and drink half a cup every four hours.

This herb will settle your stomach and digestive system.

Remaining tea can be stored over a couple of days in a clean jar in the fridge.

Pork Chopsuey Recipe

Pork Chopsuey, photo by Arnold Gamboa

Pork Chopsuey Recipe

Ingredients:

  • 1 lb pork belly, sliced into thin strips
  • 1 medium carrot, peeled and sliced and cut into flowery shapes as per picture above
  • 1 small cabbage, chopped roughly
  • 1 medium onion, sliced roughly
  • 1 cup sliced baby corn
  • 1 cup sliced green beans
  • 1 cup trimmed mange taut
  • 1/2 small head of cauliflower, separated into florets
  • 6 cloves garlic, minced finely
  • 1 tablespoon cornflour, stirred into a cup of water
  • 2 tablespoons cooking oil
  • 1 small bell pepper, sliced
  • 1 1/2 tablespoon soy sauce
  • Salt and ground black pepper to taste

Instructions

  1. Heat the oil in a wok a large casserole pan.
  2. Saute the onion and garlic until fragrant and golden, not burnt.
  3. Add the pork, sauté for 5 to7 minutes or until brown on all sides.
  4. Pour in the soy sauce.
  5. Stir in the carrot and then cook for 3 to 5 minutes more.
  6. Add the bell pepper, baby corn, green beans, mange taut, cauliflower and cabbage. Stir-fry for a few minutes until just about tender.
  7. Pour in  cornflour mix. Stir and cook until the texture of the dish thickens.
  8. Adjust the seasoning by adding salt (according to taste) and pepper.
  9. Transfer to a serving plate. Serve.
  10. Enjoy with freshly boiled rice or fried rice.

Warek Warek Recipe

Warek Warek, photo by PH Morton

Warek Warek Recipe

Ingredients:

  • 2 Pig Ears
  • 2 lbs Pork collar
  • 1/2 cup Calamansi juice or lemon juice
  • 1/3 cup mayonnaise
  • 1 inch ginger, peeled and pulped
  • 1 large onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 bay leaves
  • Salt
  • 2 bird’s eye chillies, chopped finely
  • 1 heap teaspoon whole black peppercorn
  • Patis (fish sauce)

Procedure:

  • Put the pig ears and pork collar in a large casserole, cover in water and bring to a boil.
  • Add the bay leaves and the black peppercorns.  Turn down the heat and leave to simmer for an hour.
  • Remove from heat and discard the water.  Let the pork ears and collar drain and cool thoroughly.
  • Rub some salt to the ears and collar and then drench using half of the calamansi or lemon juice.
  • Broil under a hot grill for 5-6 minutes in each side or until crispy.  Do not let them burn to avoid any bitter taste. Chopped to bite size pieces.
  • Combine the mayonnaise with the rest of the calamansi juice.  Mix this to the chopped meat.
  • Stir in the ginger, chillies, garlic and onion.
  • Adjust the taste with the addition of fish sauce or salt and freshly ground black pepper.

Tuna Belly Ceviche Recipe

Tuna Belly Ceviche, photo by Arnold Gamboa

Tuna Belly Ceviche Recipe

This a delicious fish recipe considering there is no ‘cooking’ (application of heat) required.  It is a good starter served with fresh green salad.

Ingredients:

1/2 kilo Tuna belly fillets
2 cups vinegar
1 cup Kakang-gata (coconut milk), optional
2 bird’s eye chillies, chopped
1 tbsp finely chopped ginger
6 cloves garlic, finely minced
2 stalks spring onions, chopped
1-2 Lemons, juiced
Salt and freshly ground black pepper
sugar
Thinly sliced cucumber to decorate

Method of preparation:

Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.

Put the tuna in a large platter and douche with a cup of vinegar.  Stir to ensure that every piece is drenched in vinegar.  Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.

Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. 🙂  The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).

Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:)   The addition of ginger also helps to remove the fishy smell.  Add the garlic and spring onions for piquancy.  Lemon or calamansi goes well with fish.

Finally season with salt, sugar and freshly ground black pepper.

Give it a good mix.

Cover once again and return it in the fridge to chill for at least  half an hour.

Serve it cold decorated with slices of thin cucumber.

Pancit Bihon Recipe

Pancit Bihon

Pancit Bihon Recipe

Bihon is a fine Philippine rice noodles.

Ingredients:

2½ lbs Bijon noodles
1 cup sliced pork
1/2 cup shelled shrimps
3 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 3 cups of hot water)
1 large onion, chopped roughly
8 cloves garlic, finely minced
2 slabs tokwa (tofu), cut in fairly large cubes
1 large carrot, peeled and cut into long strips
100 g string beans, topped and tailed and cut in 2 inches length
1 small napa cabbage, sliced
1 red bell pepper, sliced
3 tbsp vegetable oil
2-3 tbsp dark soy sause
1 tbsp fish sauce
Freshly ground black pepper

Method of Preparaton:

Heat the oil using a wok..

Stir fry the pork until golden all over.   Add the tokwa (tofu) and brown all over.  Remove both pork and tokwa from the wok and set aside.

Saute the garlic and onions in the wok until deliciously fragrant.  Add the shelled shrimps.

Return the pork and tokwa back into the wok.

Pour in the vegetable broth, cover to cook for 8-10 minutes.

Drop in the string beans, carrot, cabbage and bell pepper.

Bring to a boil, then add the bijon noodles (pull the ‘nest’ apart as you drop the strand into the wok).

Pour in the fish sauce and season with the soy sauce.  Do not all the soy sauce all at once.  Do a taste test.  If two tablespoon is enough according to your taste then that should be enough 🙂

sprinkle with freshly ground black pepper.

Cover the wok with a suitable lid and simmer until the bijon is cooked.

Enjoy!  Delicious afternoon tea time snack!  A merienda a la Filipino!

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