Ingredients:
1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis
How to Cook:
- Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, you can also put it in the refrigerator).
- Boil mixture on stove top until chicken is tender. Preheat Broiler.
- Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat.
- Pour over chicken. Serve hot with sticky rice.
Ingredients:
1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
How to Cook:
- Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
- Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
- Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or tender but still firm to the bite.
- While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
- Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti.
Ingredients:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
In Topping:
3 tablespoons butter
1 cup panko bread crumbs
How to Cook:
- Preheat oven to 350 degrees F. Cook the pasta in large pot with salted boiling water.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes.
- Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
- Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
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.
This is alternative way to cook crabs. One of the best dishes here in Philippines. Hope you like it.
Ingredients:
6 pcs Crabs, cooked, with shells and claws intact, cut in half.
1 can Coconut Cream or 1 1/2 cupKakang Gata
1 Long Green Pepper or Siling Pang-sigang, sliced(optional)
3 cups Dried Taro Leaves or Dahon ng Gabi
4 cloves Garlic, minced
1 medium Onion, chopped
1 thumbsize Ginger, cut in rounds
2 tablespoons Shrimp Paste(Bagoong), bottled or sauteed
1 teaspoon Ground Pepper
Cooking Oil for sauteing
How to Cook:
- Saute the garlic, onion, ginger and chili peppers in little oil.
- Add the shrimp paste, taro leaves, and coconut cream. Bring to a boil.
- Mix in the crabs and simmer until the taro leaves are softened and cooked, about 5-8 minutes.
- Season with pepper, and serve hot with rice.
Ingredients:
1 pack or sachet of lime jello
1 cup of hot water
½ cup of celery, chopped
½ tbsp. of salt
½ cup of mayonnaise
1 tbsp. of onion juice
2 cups of avocado, chopped like cube
1 cup of all purpose cream
How to Cook:
Melt the jello using hot water then add the remaining ingredients. Mix it well. Pour it in container mold. Let it cool and serve it.
Ingredients:
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
How to Cook:
- In a medium bowl, mash together the avocados, lime juice, and salt.
- Mix in onion, cilantro, tomatoes, and garlic.
- Stir in cayenne pepper.
- Refrigerate 1 hour for best flavor, or serve immediately.
Ingredients:
1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis(fish sauce)
How to Cook:
- Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
- Boil mixture on stove top until chicken become tender. Preheat Broiler.
- Remove chicken from sauce and broil until browned.
- Reduce sauce to half over medium heat.Pour over chicken.
- Serve hot with sticky rice.
Ingredients:
16 ounces canned fruit cocktail, drained and set aside juice for the gelatin mixture for the Custard Filling
1 1/4 cups white sugar
4 tablespoons flour
5 egg yolks
3 cups evaporated milk
1/2 cup water Gelatin glazed topping
3 ounces unflavored gelatin (2 packets)
1 1/2 cups fruit cocktail syrup
1 cup water
6 tablespoons sugar
2 tablespoons lemon juice
How to Cook:
Custard Filling:.
- Combine and stir constantly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
- Remove from heat and cool.
- Gelatin glazed topping:.
- Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
- Remove from heat and cool.
To assemble:.
- Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
- Spread 1/2 of the custard filling on top of first layer making sure to even it out. 10 Arrange1/2 canned fruits on top of custard.
- Repeat layering: ladyfingers, then custard, then fruits.
- Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
- Chill in the fridge until the gelatin is set.
- Serve.
Ingredients:
1 oxtail
1 ox leg
1 ox tripe
2 medium sized eggplant cut in small pieces
1 banana heart sliced diagonally (optional)
1 bunch of pechay or baby bok choy
1 bunch of sitaw (snake/string beans)
1/2 head of cabbage
1 cup peanut butter
4-5 cloves of garlic, minced or chopped
1 big onion sliced thinly
3 tablespoon cooking oil
How to Cook:
- Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover.
- Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
- Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
- In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
- Put the meat in the skillet and continue mixing.
- Pour in the stock and bring to a boil for another 10 minutes.
- Add the vegetables.
- In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
- Serve hot with bagoong alamang and boil rice.
Ingredients:
2 cups of garbanzos, (soaked in water)
1 bundle of parsley
1 onion
Salt
1 pcs. of garlic
½ tbsp. of soda
How to Cook:
- Put all the ingredients in grinding machine.
- Roll the grind ingredients in minimum size and flattened it.
- Fry it until its color become light red.
Ingredients:
4 breads, sliced (coated with margarine)
1 cup of cheese, chopped finely
½ tbsp. of dry turmeric
2 eggs, beaten
2 cups of milk, evaporated
½ tbsp of salt
How to Cook:
- Turn on the oven with 350 degree F. Put the bread in container mold.
- Spread the cheese on the top of bread then sprinkle it with turmeric.
- In a bowl; mix the eggs, milk and salt. Pour it on the top of bread.
- Put it inside the oven with 30 minutes. Wait until its color become light red.
Ingredients:
3 cups of water
1 cup of dry black beans
1 cup of coconut milk, first squeezed
1 cup of coconut milk, second squeezed
1 small crashed ginger
1 red chili pepper, slice
1 cup of kangkong leaves
How to Cook:
- Boil the water, put the dry black beans and cook for two minutes.
- Add the 1 cup of coconut milk (second squeezed) and ginger.
- Cook until dry black beans become tender. Put the first squeezed coconut milk.
- Put some salt for the taste. Add the kangkong and red chili pepper.
- Cover and cook for just 5 minutes.
