Pancit Palabok

Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and lime. All time favorite of Filipino as snack or miryenda.It also seen in many Filipino occasion's.

Ingredients:

8 oz Rice Noodles or Bihon
1/2 pound Shrimps, shelled and deveined, and cooked
2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked
1/4 pound ground pork
3 tablespoons Achuete (Annato) Seeds
3-4 stalks Green Onions, sliced fine
6 cloves Garlic, minced and fried
3 tablespoons Cornstarch, dissolved in 1/4 cup water
5 cups Water
2 tablespoons Fish Sauce or Patis
1/2 teaspoon Ground Pepper
3-4 Eggs, boiled, shelled and cut in wedges
1/4 cup Cooking Oil

How to Cook:

• Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
• In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.
• Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.
• Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
• Thicken with the cornstarch mixture and add the remaining achuete oil.
• Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
• Assemble on a plate in this order, Noodles, Sauce,Tinapa Flakes,Shrimp, Ground Meat, Fried Garlic, Boiled Egg,Green Onion.

Bulalo (Braise Beef Bone Marrow)

Ingredients:

1 piece of bulalo (bone-in beef shank), about 1 kg. in weight
1 whole onion
1 whole garlic
1 bay leaf
6-8 peppercorns
patis (fish sauce)
1/2 head of white cabbage
250 g. of potatoes

How to Cook:

• Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with patis. 
• Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours (longer, for a more flavorful broth) or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.
• Using a slotted spoon, carefully remove the beef shanks and transfer to a tureen or serving bowl. Strain the broth. Reheat to boiling point.
• Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes.
• Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

Beef Mami

Beef mami is a very popular dish served in most Chinese Restaurants in Manila Philippines. This is basically composed of tender beef brisket and egg noodles in hot beef stock. This is best during rainy season because of its hot and tasteful soup.

Ingredients:

1 lb beef brisket
6 pieces star anise
1 piece beef cube
5 cups water
2 tbsp cooking oil
1 tbsp minced garlic
1 medium sized onion, minced
1/4 cup green onions, chopped
14 ounces egg noodles, cooked
1 cup Chinese cabbage (pechay Baguio), chopped
4 pieces hard boiled eggs
salt and pepper to taste

How to Cook:

• Put the oil in a cooking pot and apply heat. Saute the garlic and onions
• Put-in the beef brisket and cook until the color of the outer part turns light brown
• Add the beef cube and star anise
• Pour-in the water and bring to a boil. Allow to boil until beef becomes tender. Add salt and pepper to taste
• Place the cooked egg noodles and Chinese cabbage in a serving bowl
• Pour the soup and beef brisket on the bowl with noodles then garnish with sliced boiled egg and green onions
• Serve hot.Taste and Enjoy

Dinengdeng

    Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.

Ingredients:

1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda, Fish Sauce
3 cups water


How to Cook:

• In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong (fish sauce) and continue boiling for 5 minutes.
•  Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables.
•  Cook until vegetables are done. Adjust seasoning according to taste. Serve hot and enjoy

Squash Pudding

Ingredients:

1 ¼ cups of squash, cooked
½ cup of brown sugar
¼ cup of honey
½ tbsp. of salt
¼ tbsp. of cinnamon
2 eggs, beaten
¾ cup of milk, evaporated

How to Cook:

• In a bowl: crashed the squash together with sugar, honey salt and cinnamon. Add the egg and milk then mix it well. 
• Pour into container mold coated with oil. 
• Put inside the oven with minimal heat in 1 hour.

Lumpiang Shanhai (Spring Rolls)

There are different type of Lumpia dish here in Philippines one of the most common and favorite is Lumpiang Shanghai. They used to cook it by Filipino's in many occasion's like Birthday, Wedding, Baptismal and more.This recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

Ingredients:

2 lbs ground pork
1/2 cup green onions
1 cup carrots
1 cup onion
2 tsp soy sauce
1 raw egg
1 tsp salt
2 tsp ground black pepper
Lumpia wrapper (Spring roll skin)

How to Cook:

• Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
• Wrap the meat using the lumpia wrapper.
• Fry the wrapped meat making sure that all the sides are cooked right
• Serve with sweet and sour sauce. Taste and Enjoy.

Lechon (Roasted Pork) Filipino Favorite

   

One of the most popular and favorite dish of Filipino's. It is pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. It was first originated in Spain then brought here in Philippines during the time when Philippines fell to Spain. Until now it became one of the main dish in many occasion's.

Ingredients:

1 whole pig (about 20 kilos)
salt
black pepper
soy sauce For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

How to Cook:

• Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
• Rub with salt and pepper inside and out.
• Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
• Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
• Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu Philippines, under live fire. Roast until crisp.
• Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

Curacha (Boiled or steamed crab)

Curacha also known as spanner crab or red frog crab is a local Chavacano name given to a sea crab species found in Zamboanga Philippines. It is a highbred crustacean, with crossbreed characteristics of a large sea crab and a big spiny lobster.

Ingredients:

1 kilo curacha or crab
1/2 kilo grated coconut
1/2 kilo Alavar sauce
1 bulb of garlic
1/2 thumb of ginger
4 pinches of salt
4 pinches of monosodium glutamate, MSG
1 1/2 cup of water

How to Cook:

• Wash curacha or crab. Place in cooking pot. Set aside.
• Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
• Mince garlic and ginger into tiny pieces. Set aside.
• Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab.
• Pour coconut milk all over the curacha or crab.
• Turn stove on high heat until the coconut milk comes to a boil. Then drop the alavar sauce into the pot and lower the knob to medium heat.
• When the coconut oil starts to surface (happens after around 20-30 minutes), turn off the stove.

Camaron Rebosado (Deep fried battered shrimps)

Camaron rebosado is deep-fried battered shrimp served with sweet and sour sauce. It is known as the Philippine version of tempura except tempura has a light batter and served with soy sauce.

Ingredients:

1 lb shrimp, peeled and headless
1 piece lemon
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
1 tablespoon fresh milk
3 cups cooking oil

How to Cook:

• Marinate the shrimp in lemon juice for 30 minutes.
• Combine flour, cornstarch, and salt in a mixing bowl then mix well.
• Add the eggs and milk stir until all the ingredients are well distributed.
• Heat a pan and pour-in the cooking oil.
• When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
• Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).
• Serve with sweet and sour sauce. Enjoy