Filipino Bistek

Ingredients

• 1 lb of pork, sliced 1/4-inch thick
• 4 tbsp. of kalamansi or lemon juice
• 1/4 c. soy sauce ( I like Datu puti)
•  2 tsp. of minced garlic
• 1 large onion, cut into rings 2 tbsp. of cooking oil
• dash of ground black pepper

Cooking Directions

1. In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce.
2. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 1 hour
3. Heat the frying pan. Add oil.
4. Lightly fry the onion rings.
5. Remove from the frying pan and drain on paper towels. Keep warm.
6. Reheat oil and pan-fry the beef slices in batches.
7. When all the beef has been cooked, pour the marinade into the cooking pan and boil for 1 minute.
8. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef.
9. Serve hot with rice

Maja Blanca

Ingredients

• 2 13oz.can coconut milk
• 1 14 oz. can condensed milk
• 1 15 oz. can whole sweet kernel corn
• 3/4 cup cornstarch
• 3/4 cup fresh milk
• 3/4 cup granulated sugar

Cooking Directions

1. In the cooking pot, pour the coconut milk and bring to a boil.
2. Then add the sugar, condensed milk, and whole sweet kernel corn.
3. Continue stirring until all the ingredients are evenly distributed.
4. Simmer for 10 minutes
5. Next is combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
6. Pour the fresh milk and cornstarch mixture in the cooking pot and stir well.
7. Continue stirring until the mixture reaches your desired thickness.
8. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool.
9. Refrigerate for at least 35 minutes
10. Serve cold

Ginisang Munggo Filipino Recipe

Ingredients:

• 1 cup munggo, washed
• 1/4 kilo pork belly, cut into desired pieces (you can also use smoke fish or tinapa as an alternative)
• 4-5 cups water
• 3 head garlic, minced
• 1 small onion, minced
• 3 pieces medium size tomatoes, sliced
• 1 cup malunggay leaves or spinach (alternative)
• 1 Knorr pork cube
• 2 tablespoon cooking oil
• Salt and pepper to taste

Cooking Instructions:

1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 25-30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and then saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with salt and pepper.
7. Then add the malunggay leaves.  Note: Do not over cooked the malunggay or spinach
8. Ready to serve with white rice.

Pork Barbecue

Pork Barbeque is a street food in the Philippines.  Serve it with rice or just eat it off of the stick.  This is popular during the summer.

Ingredients

• 3 lbs boneless pork, sliced 1/4-inch thick, 2-inch wide
• 1/4 cup vinegar
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce (optional)
• 1/4 teaspoon black ground pepper
• 3/4 teaspoon salt
• 1/4 cup tomato ketchup
• Bamboo or metal skewers

Cooking Directions

In a bowl, mix marinade ingredients together and let stand for 15 minutes.  Marinate pork slices for 6 hours or overnight in the refrigerator.  Stir meat occasionally to evenly distribute flavor.

Prepare barbeque equipment.  Arrange meat slices in skewers.  Place skewered pork on hot grill.  Brush marinade on pork during the course of cooking.  make sure that meat is cooked thoroughly.  Serve hot.

Serves 6-8

Chicken Barbecue

Chicken Barbecue has a unique taste.  It is one of the street foods in the Philippines.  You can dip it in your favorite sauce, or just eat it plain or with rice.  It is most popular during summertime.

Ingredients

• 2 lbs chicken, quartered or cut into serving pieces
• 1/4 cup vinegar
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce (optional)
• 1/4 cup tomato ketchup
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt

Cooking Directions

Combine all ingredients of the marinade.  Prepare grill for barbecue.  Boil chicken pieces in water with a little salt for 3-4 minutes or until half cooked.  Remove chicken pieces from boiling water and set aside.  Baste generously wiht the marinade.  Complete cooking chicken on the hot barbecue grill, frequently basting with marinade for flavor and moistness.  Serve with pickled begetables and steamed rice.

If preferred, chicken pieces can be marinated for 2-4 hours in the refrigerator, then baked in a preheated 350 degree oven for about 1 hour or until fully cooked.  If baking chicken, do not boil them.  Baste chicken pieces occasionally with the marinade while baking.

Filipino Sponge Cake (Mamon)

Filipino Sponge Cake is a nice, delicious treat.  These are sort of like cup cakes, but not as sweet.  This recipe will make about 20 cakes.  It is perfect for a snack or party.

Ingredients

• 1 cup cake flour
• 1 teaspoon baking powder
• 1 cup white sugar
• 6 eggs, separated
• 1 teaspoon vanilla
• 1 teaspoon cream of tartar
• 1/2 cup vegetable oil

Cooking Directions

1. Preheat oven to 350 degrees F
2. Sift flour and baking powder in large bowl; set bowl aside
3. In a separate bowl, beat egg whites and cream of tartar until meringue texture, but not stiff
4. Gradually add sugar while beating.  Add vanilla and vegetable oil
5. Add egg yolks and continue beating
6. Add first bowl of flour/baking powder mixture and continue mixing
7. In muffin pan, line each area with paper cups, then pour mixture until cups are 2/3 full
8. Bake 12-15 minutes, or until cakes are golden brown

Chicken Arroz Caldo

Chicken Arroz Caldo is the perfect rice soup for cold weather.  This is best to eat during the morning or as a snack (merienda).  It is also delicious with a boiled egg.

My mother made this soup for us often growing up.  I hope you enjoy it as much as I do.

Ingredients

1-1/2 lbs. chicken, cut into serving pieces

1 tablespoon vegetable oil

2-3 cloves garlic, minced

1 medium-sized onion, finely sliced

1 teaspoon finely sliced fresh ginger

1 cup rice grains

5-7 cups water

2 tablespoons fish sauce

5 stalks green onions, finely sliced for garnish

salt and pepper

Cooking Directions

1. In large non-stick soup pot over medium heat, saute garlic in oil until lightly browned.
2. Add ginger and onion, stir for a minute.
3. Add chicken pieces and fish sauce and cook for another 3 minutes.
4. Add rice, water and a little salt and pepper.
5. Cover and simmer in medium low heat for about 40 minutes or until the consistency of the light creamed soup has been reached.  Stir occasionally while cooking.  Correct seasonings to taste.
6. Stir in the small amount of sliced green onions.  If rice soup becomes too thick, add a little water to thin it a bit.
7. Garnish individual bowl servings with sliced green onions just before serving.

Serves 6-8

Adobo Sa Gata

This is one of my favorite dishes.  Adobo Sa Gata is different than regular Adobo because instead of using soy sauce, you use coconut milk.

Ingredients

• 12 chicken pieces (you can use legs or wings)
• 1 13 oz. can coconut milk
• 1 medium size onion (sliced)
• 4 cloves garlic (minced)
• 2 tbsp. cooking oil
• 3 tbsp. vinegar
• 1 tsp. ground black pepper
• 3 thai chilis
• 3 slices ginger
• 2-3 pcs bay leaves
• 1 1/2 tsp. turmeric powder
• salt (to taste)

Cooking Directions

1. In a pan, heat oil and brown chicken pieces well.
2. Lower heat and add salt, pepper, onion, garlic, ginger, turmeric, bay leaves and vinegar.
3. Simmer for 20 minutes until almost all of vinegar has evaporated, flipping chicken pieces once.
4. Add coconut milk and simmer for another 20 minutes.
5 Ready to serve with white rice.

Chicken Adobo

Ingredients

• 2 lbs chicken, cut into serving pieces
• 5 tbsp soy sauce
• 3 tbsp vinegar
• 1/4 cup cooking oil
• 2 tbsp minced onion
• 2-3 pcs dried bay leaves
• 3 cloves garlic, minced
• 2 cups water
• salt and pepper

Cooking Procedure

1. Place the cooking oil in a pan and turn on medium heat
2. When the oil is hot enough, saute garlic and onion
3. Add in chicken and mix
4. Add water and bring to a boil
5. Add the dried bay leaves and simmer for 30 minutes or until the chicken is tender
6. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes
7. Serve hot and with rice

Number of servings: 4

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup evaporated milk
• 1 cup granulated sugar (or brown sugar)
• 1 tsp vanilla

Cooking procedure:

1 Separate the yolk from the egg white (only egg yolks will be used).

2. Place the egg yolks in a big bowl then beat them.

3. Add the condensed milk and mix thoroughly

4. Pour-in the evaporated milk and mix well

5. Put the mold (llanera) on top of the stove and heat using low fire

6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid.

7. Spread the caramel (liquid sugar) evenly on the flat side of the mold

8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold

9. Cover the top of the mold using an Aluminum foil

10. Steam for 30 to 35 minutes.

11. After steaming, let the temperature cool down then refrigerate

12. Ready to serve.