Pancit Bihon Recipe

Pancit Bihon Ingredients:

• 1 8 oz. pack pancit bihon noodles
• 1 cooked chicken breast, shredded
• 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 1/4 cabbage, sliced into strips
• 1 onion, pealed and sliced
• 3 cloves of garlic, crushed and minced
• 1/3 cup scallions, cut into pieces
• 1 carrot, sliced into strips
• 2 tablespoons of cooking oil
• 3/4 cup diced celery
• 3 tablespoons soy sauce
• Salt and pepper to taste
• 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

• Soak the pancit bihon noodles to soften for 10 minutes
• Grease a large pan or wok with oil. Sauté garlic and onions.
• Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
• Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
• Salt and pepper to taste.
• Serve hot with sliced calamansi on the side.

Cooking Notes:

• Calamansi or lemon is to be squeezed into the pancit bihon before eating.

READ MORE - Pancit Bihon Recipe

Beef Guisado Recipe

Beef Guisado Ingredients:

• 1 kilo beef tenderloin, cut into strips
• 3 tomatoes, sliced
• 2 onions, finely chopped
• 1 small head minced garlic
• 1/4 cup soy sauce
• 4 cups of beef broth or bouillon
• 1 teaspoon of salt
• 1/2 teaspoon pepper
• 4 tablespoons of cooking oil

Guisado Cooking Instructions:

• Heat oil in a cooking pan.
• Sauté the garlic and onions.
• Add the sliced tomatoes
• Then add the beef, soy sauce, beef broth, salt and pepper.
• Bring to a boil then simmer until beef is tender.

Cooking Tips:

• The above beef guisado recipe can be used for vegetables and other meats.
• For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.
• Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

READ MORE - Beef Guisado Recipe

Filipino Style Spaghetti Recipe

Spaghetti Ingredients:

1 kg. spaghetti noodles

1/2 kg. ground beef

1/2 kg. ground pork

1/4 kg. hotdogs, diagonally sliced

1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)

3 pieces laurel leaves (bay leaves)

1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)

2 green bell peppers, diced

2 onions, chopped

1 head garlic, minced

3 tablespoons of cooking oil

1 cup of water

Salt and pepper to taste

1/2 cup grated cheese

Spaghetti Cooking Instructions:

Cook spaghetti noodles according to package instructions.

In a sauce pan or wok, sauté garlic and onions in cooking oil.

Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

Optional: add hot sauce e.g. Tabasco for more spice if desired.

Serve with the cooked spaghetti noodles and grated cheese on top.

READ MORE - Filipino Style Spaghetti Recipe

Pork Barbeque Filipino Recipe

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 Instructions:

• Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
• 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)
• Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
• Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
• String the pork on the skewers.
• 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.

READ MORE - Pork Barbeque Filipino Recipe

Chicken Barbeque Recipe | Chicken Recipe

Chicken Barbeque Ingredients:

• 1 kilo chicken (whole or cut in pieces)
• 1 cup soy sauce
• 1 head garlic, minced
• 1 onion, finely chopped
• 3 tablespoons of calamansi juice or lemon juice
• 1/2 cup of sprite, 7up or beer
• 2 cups of tanglad (lemon grass) for whole chicken
• 1 teaspoon ground black pepper
• 3 tablespoons of brown or white sugar

Chicken Barbeque Preparation & Cooking Instructions:

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
• Marinate in the refrigerator for 1 to 3 hours.
• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
• Cook chicken on grill or in oven until golden brown

Cooking Notes:

• To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.
• To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.
• Enjoy this delicious chicken recipe with family and friends!

READ MORE - Chicken Barbeque Recipe | Chicken Recipe

Baked Stuffed Snapper

Ingredients

Topping
3 oz. mayonnaise
1 tsp. lemon juice
1 tsp. Phillips Seafood Seasoning
1 whole egg
Liquid Mix
4.5 oz. mayonnaise
2 whole eggs
1 tsp. Worcestershire sauce
1 tsp. Phillips Seafood Seasoning
2 tsp. dry parsley
1 tsp. lemon juice
1.5 oz. melted butter

Fish
8 pieces snapper fillets (5 oz. each)
3 oz. Phillips Seafood Seasoning
2 oz. paprika
¼ C. water
1 oz. all purpose flour
Crab Stuffing
1 lb. Phillips Backfin Crab Meat
Garnish: breadcrumbs and parsley

Preparation Instructions

1. Thoroughly mix topping ingredients in small mixing bowl. Set aside for later use.
2. Combine ingredients for liquid mix in a medium mixing bowl. Consistency will be creamy.
3. In another large mixing bowl, add the crab meat and gently fold into the liquid mix. Consistency should be moist, but not runny. Refrigerate for 30-45 minutes.
4. Preheat oven to 350 degrees.
5. Place 4 of the 8 pieces of snapper on a cookie sheet (try to select the smaller pieces).
6. Season with salt, pepper and seafood seasoning as desired.
7. Pour ¼ cup of water onto the cookie sheet to prevent sticking.
8. Place 3 oz. of crab mixture into the middle of all four pieces of snapper.
9. Take the larger 4 pieces of snapper and slice an opening with a knife from top to bottom to allow crab meat to come through. Place on top of crab mixture.
10. Add salt, pepper, seafood seasoning, paprika, and flour on top of fish.
11. Cover pan with saran wrap to retain moisture then cover with aluminum foil to prevent burning.
12. Bake for 15-20 minutes, checking after 12 minutes.
13. Fish should be flaky inside and out and crab mixture should be hot to touch internally when done.
14. Remove cookie sheet and baste fish with topping. Sprinkle with paprika and a pinch of breadcrumbs.
15. Broil until topping is brown.

Recipe Source

Phillips Original Recipe

READ MORE - Baked Stuffed Snapper

Asian Inspired Crab Crusted Ahi

Ingredients

2 – 4 oz. Ahi tuna steaks
¼ C. ponzu (citrus soy) sauce
1 Tbsp. peanut oil

2 tsp. fresh ginger, peeled and grated or ½ tsp. Ginger Powder
1 Tbsp. cilantro, minced
1 Tbsp. fresh chives, minced
1/8 tsp. white pepper
2 Tbsp. Hellmann’s® Mayonnaise
1 – 8 oz. Phillips Special Crab Meat

1/3 C. panko (Japanese style) bread crumbs
1 Tbsp. pure sesame oil
1 tsp. cilantro, minced

Preparation Instructions

1. Marinate tuna in Ponzu sauce 1-2 hours, turning once.
2. Meanwhile, in small bowl, blend ginger, cilantro, chives, white pepper and mayonnaise together. Gently fold in crab meat and chill, covered, until needed.
3. In separate bowl, blend bread crumbs with oil and cilantro. Hold aside.
4. To serve: Heat peanut oil in a non stick skillet over medium high heat. Pat tuna steaks dry then sear on both sides. Remove from pan and either finish to serve immediately or chill tuna to serve cold.
5. To finish: Heat oven to broil. Pack ½ of the crab mixture on top of each seared tuna steak. Top with ½ of the crumb mixture, pressing crumbs into crab.
6. Broil (gratiné) the crumb topping, placing the portion approx. 8” from heat until crumbs are golden brown.

Recipe Source

Phillips Original Recipe

READ MORE - Asian Inspired Crab Crusted Ahi

California Crab Grilled Cheese

Ingredients

1 lb. crab meat
2 Tbsp. lemon juice
3 Tbsp. oil-packed sundried tomatoes, chopped
3 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
1 1/2 tsp. fresh dill, chopped
8 slices sourdough bread, thick-sliced
3 Tbsp. butter, softened
3/4 cup brie, rind trimmed, sliced
1 1/2 cups watercress, cleaned
12 slices applewood smoked bacon, cooked
1 medium avocado, peeled and sliced
Preparation Instructions

1. In a medium bowl, fold together crab meat, lemon juice, tomatoes, mayonnaise, mustard and dill.
2. Brush sourdough slices evenly with butter on one side. Flip four of the slices, and mound the unbuttered sides evenly with brie, watercress, bacon, avocado, and crab meat mixture. Top with remaining four bread slices, buttered sides up.
3. Grill sandwiches in a large skillet over medium heat for 4-5 minutes per side, or until bread is toasted and cheese has melted. Cut in half and enjoy!

Serving Suggestion

Serve alongside your favorite green salad, potato chips or french fries.

Recipe created by Patterson Watkins; grand prize winner in the 2010 Ultimate Crab Challenge Recipe Contest.

Check out the other finalists from the 2010 Ultimate Crab Challenge!

READ MORE - California Crab Grilled Cheese

Crab and Grilled Sweet Potato Salad with Jalapeno Cream and Red Hot Chili Sauce

Ingredients

Crab Salad:
8 oz. Phillips Jumbo or Backfin Crab Meat
¼ c. celery, chopped
1 Tbsp. sour cream
¼ c. mayonnaise
1 Tbsp. lime juice
1 tsp. canned jalapeno pepper slices, minced
1/8 tsp. salt

Red Hot Chili Sauce:
¼ c. chili sauce or Phillips Cocktail Sauce
1-2 tsp. canned jalapeno pepper slices, minced
1 Tbsp. lime juice

4 c. mixed greens
1 sweet potato, sliced and grilled


Preparation Instructions

1. To prepare crab salad, mix all ingredients together, except crab meat, in medium bowl. Gently fold in crab meat, chill until ready to serve.
2. In separate bowl, mix the red hot chili sauce ingredients together.
3. Mound about 1/3 c. crab salad on top of 1 c. mixed greens. Top each portion with 1 Tbsp. of red hot chili sauce. Fan slices of grilled sweet potato around the plate.

Recipe Source

Phillips Original Recipe

READ MORE - Crab and Grilled Sweet Potato Salad with Jalapeno Cream and Red Hot Chili Sauce

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

How to make Filipino Foods

“Pansit” or Pancit bihon is one of the variety of Pancit Guisado is somewhat a Chinese-Filipino food dish that I love to cook always. I like to cook this pancit bihon guisado during my husband and sons birthday celebration but the rice noodle stick that I'm looking for is not available in the Asian Store. There are other rice noodle stick brands in the store but based on my experience, I don't like those other brands.

In the end, I end up cooking my favorite Filipino food dish the humba recipe together with the lumpia shanghai and the wonton soup.

Filipino Recipe:
Ingredients :

1 tbsp. cooking oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, sliced
1 large carrot, julienne
1 red bell pepper, julienne
patis (fish sauce), salt, pepper and soy sauce to taste
2 cups chicken broth or water
1 cup cabbage leaves, cut into thin strips
1/2 lb. pancit bihon (rice sticks noodles)
wedges of lemon or calamansi, for garnish
  
Cooking Procedures :


Rinse pancit bihon with tap water. Drain. Set aside.
Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.
Add garlic and onion. Sauté for a few minutes until soft.
Season with patis, salt, pepper and soy sauce to taste.
Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
Add chicken broth or water. Correct the seasoning.
Heat until boiling and add the drained pancit bihon.
Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
Add a little more water or broth if you notice that is almost dry up and noodles (“pancit”) are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.
Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.
Serve with lemon wedges or calamansi. Enjoy!

READ MORE - Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Tinolang Manok (Chicken Ginger Stew with Vegetables)

How To Make  Filipino Recipe:

Tinolang Manok or Nilagang Manok (Chicken Ginger Stew with Vegetables) recipe is the Filipino food dish that I was planning to cook when I arrived here in Canada. Tinolang manok recipe is a filipino food that is easy to cook but during that time, I don’t know where to buy filipino ingredients specially papaya, sayote, chili leaves or malunggay and I thought that I couldn’t cook filipino food dishes anymore.

But as I got familiar to places here, I’ve notice that cooking in Canada is not that difficult, as I have taught before. We even travel for an hour from our place just to buy filipino food ingredients. These filipino food ingredients are usually sold in Asian stores but some are not that often displayed. So, looking for a substitute is my next best option. Like this tinolang manok recipe, when I went to my favorite Asian store, the frozen malunggay or the chili leaves that I notice before are not there to be found, so I just used the spinach because they are abundant and it was recommended by a friend of mine.

Cooking away from your native country is challenging but enjoyable, especially when you are with your love ones. Happy Cooking!

Ingredients :

1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)

1 thumb-sized fresh ginger root, cut into strips

2 cloves garlic, crushed

1 onion, chopped

2 tbsp. patis (fish sauce)

salt, to taste

4 to 5 cups water (or rice water – 2nd washing)

2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

vegetable oil

Cooking Procedures :

In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Ingredients :

1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water – 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil

Cooking Procedures :

In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

READ MORE - Tinolang Manok (Chicken Ginger Stew with Vegetables)

Lechon Kawali (Pan-Roasted Pork), Filipino Food

Filipino Recipe:

Lechon Kawali (Pan-Roasted Pork) is my mom’s favorite Filipino food dish. When I have a time to cook back then, she’ll request me to make some. She even asked the recipe so that whenever she craves for it, she can cook lechon kawali (pan-roasted pork) by herself.
I miss my mom … :;

How to make that:
Ingredients :

Pork

1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying

Sauce

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

Cooking Procedures :

Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Drain on paper towels.
Mix together all ingredients for the sauce.
Serve with chopped lechon kawali.

READ MORE - Lechon Kawali (Pan-Roasted Pork), Filipino Food

Pork Chop Suey: Filipino Foods

Filipino Recipe:

Pork chop suey is a Chinese dish primarily made up of mixed vegetable with meat like chicken, fish, beef, shrimp or pork, added for extra flavor. Chopsuey is widely believe to be an  American-Chinese immigrants creation, and not an authentic Chinese dish. They said, Chinese farmers was inspired to cook a stir-fried vegetables known now as chopsuey and ate them after a long day working in the fields.
How to make that:

Ingredients :

1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
salt and pepper, to taste
1 tsp. cornstarch

1 to 1-1/2 cup chicken broth (or water)
2 tbsp. cornstarch
2 tbsp. oyster sauce
1/2 tsp. sugar

1/4 cup vegetable oil
3 cloves garlic, minced
1 onion, chopped
1-1/2 cup baby carrots, halved
3 stalks celery, cut diagonally into 1 inch long
1/2 cup chopped red bell pepper
15 to 20 pieces snow peas, trimmed
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained

Cooking Procedures :

Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

READ MORE - Pork Chop Suey: Filipino Foods

Filipino Recipe: Nilagang Baboy (Boiled Pork with Vegetables)

Filipino Foods:

Nilaga in filipino means ‘boiled’. Nilagang Baboy is another filipino food recipe that is easy to make that you just throw everything in the pot and let it cook until tender. It can be with pork or beef of any kind you like and just add any vegetables of your choice.
Corns and ripe saba (banana plantain) is also good in this dish. You may or may not add pork and beans — it’s up to you if you’ll like it thickened or just a clear soupy dish. You can even add a thumb-size ginger for a pungent flavor. Nilaga is good in any kind of weather.
My family love nilaga. They like soupy kind of food dish that they quickly finish their meal. I remember that we used to have this dish (we call it nilat-an in our dialect) during Sunday’s lunch. We always had our get-together with my in-laws every weekend.
Preparing this nilagang baboy (boiled pork with vegetables) reminds me of my family back home.
Ingredients :

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1” long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
pechay (bok choy) or cabbage leaves

Cooking Procedures :

Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
Remove all the resulting scum that will rise to the top of the pot.
Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
Add quartered eddoes (if using) and potatoes. Cook until tender.
Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
Add pechay or cabbage leaves. Do not overcook the green vegetables.
Remove from heat. Serve hot.

READ MORE - Filipino Recipe: Nilagang Baboy (Boiled Pork with Vegetables)

Chicken Curry Recipe (Filipino Style)

 

 Filipino Foods

This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.
Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best.

Ingredients :

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk

Cooking Procedures :

Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Remove from heat. Serve hot.

READ MORE - Chicken Curry Recipe (Filipino Style)

Turon Saba (Banana Plantain Rolls in Sugar): Filipino Food

 How to make Filipino Foods:

Turon named in Tagalog, is a typical Filipino snack. Turon has many varieties that consists of plantain and jackfruit wrapped in a lumpia (spring roll) wrapper, dipped in brown sugar and then fried. This is somewhat resembles banana spring rolls.

Ingredients :

1/2 dozen ripe saba (banana plantain)
1 cup chopped langka (jackfruit)
1/2 cup brown sugar
lumpia (spring roll) wrappers
oil, enough for deep frying

Cooking Procedures :

Cut banana in half, and cut each half into 3 pieces. Roll slightly each banana piece in sugar.
Place coated bananas on top of eachlumpia wrapper (this will depend to your liking on how many pieces of banana slices for each wrapper), spread with choppedlangka (jackfruit), carefully wrap and roll into shape of egg roll. Seal the ends with water or egg white.
Fry in deep medium-high oil. Sprinkle 1/8 teaspoon of sugar over your turon. This will caramelize and stick to your turon. Flip yourturon to coat evenly with caramelized sugar. Fry until golden brown and crisp.
Remove from pan and set over wax paper for a couple of minutes and then enjoy!

Variations

Sesame seeds (if desired) maybe sprinkled while turon is still hot and the sugar has not set. Maybe served with ice cream for dessert or just as is for snack!

READ MORE - Turon Saba (Banana Plantain Rolls in Sugar): Filipino Food

Humba Recipe (Braised Pork Belly with Sugar)

Filipino Recipe/Food

Humba Recipe (Braised Pork Belly) is one of the comfort foods of every Filipino household.  It’s a popular filipino food dish somewhere in the Visayas and Mindanao regions (I knew it because I used to lived from this two areas).  I don’t know how they called it in the Luzon region, but I knew they have a version of humba too.
Filipino recipes is really my favorite.  Humba is one of the dishes I prepared during our recentsalo-salo (get together) with friends.  Everyone loved it.  I even heard one of them that he missed it a lot.  They were quite surprised upon seeing potatoes and hard-boiled eggs sitting on the dish.  I’ve got this idea by my mom’s friend, a kusinera (a househelp main job is like a chef who cooks for the entire family household).  Her Chinese style humba has a distinctive flavor that I can’t remember exactly how she made it.  Maybe soon, I’ll post my Chinese style version.  So, watch out for it!
How to make Filipino Foods:

Ingredients :

1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)

Cooking Procedures :

Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

READ MORE - Humba Recipe (Braised Pork Belly with Sugar)

Tortang Talong (Eggplant Omelet) is Filipino Recipe

How to make Filipino Food


Ingredients :

• 2 to 4 talong (eggplants), average size
• 2 to 3 eggs, beaten
• salt and pepper, to taste
• oil, for frying

Cooking Procedures :

1. Broil eggplants until tender (the skins are charred and blister appears).
2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
3. In a bowl, beat the eggs and season with salt and pepper.
4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

READ MORE - Tortang Talong (Eggplant Omelet) is Filipino Recipe

Filipino Recipes: Maruya I (Banana Fritters)

How to make Filipino Foods

Maruya (“Banana Fritters”) is one of my favourite merienda when I was in the Philippines. They sometimes place it in a bamboo stick and sometimes they shape it like a hand fans. I miss that moment especially after siesta that when we woke up, my mom cooks us merienda delicacies like this maruya during hot summer day.

Ingredients :

1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar

Cooking Procedures :

In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

READ MORE - Filipino Recipes: Maruya I (Banana Fritters)

Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)

 

How to make Filipino Foods:

Pinakbet or Pakbet is one of the Filipino recipes that I love to cook and a dish that my hubby likes to eat. He’s very fond of eating any kind of food recipes that contain vegetables. No matter how it was prepared and cooked. It is very easy for him when it comes with vegetables.

Growing up until college, I’m very picky when it comes with vegetables. I’m not fond of eating vegetables until I’ve met my hubby. He taught me how to eat and the benefit of eating this type of food. Slowly, I’ve learned to love and appreciate the taste of vegetables like this pinakbet. I remember then eating out on a date he preferred to choose food dishes with vegetables. He wanted me to learn to eat vegetables. It sounds funny but its true. Being with him, with the type of food he eats, I have no choice but to learn to love and appreciate the kind of foods he eats, specially this Filipino food.
Learning on things that my hubby loves especially on foods is what I enhanced the most. As the saying goes- “The way to a man’s heart is through his stomach”. I’ve got the chance to learn more of vegetables recipes here in Canada. Away from home, we missed a lot of filipino comfort food. Pinakbet, an authentic Filipino dish is one of them. I also like Pork Chopsuey,Repolyo Guisado (Sautéed Cabbage), Togue Guisado (Sautéed Bean Sprouts), Sayote Guisado (Sautéed Chayote) and many other Filipino veggie dishes.
Thank God that there are Asian stores here where we can find some of our vegetables grown back home.

Ingredients :

• 1/2 lb. pork, sliced
• 2 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 squash, cubed
• 2 cups sliced okra
• 2 cups 1-1/2 inch long cut sitaw (yard long beans)
• 2 eggplants, sliced
• 1 ampalaya (bitter gourd and/or bitter melon), sliced
• 1 to 1-1/2 cup water
• 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

Cooking Procedures :

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4. Pour in water and add the bagoong alamang, and bring to a boil.
5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

READ MORE - Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)