recipephilippines.com

Filipino dishes are truly delicious and nutritious. Amazing, too how resourceful and creative Filipinos can be with their choice of ingredients for any recipe. There’s always something new that’s cooking up in every Filipino kitchen…

Vegetarians, try this and make some comments.

Ingredients

1 cup bulaklak ng kalabasa { squash bloosoms }
1/2 cup chicken meat, sliced
1/2 cup shrimp, sliced
1 tsp egg white
1 cup fresh coconut milk
1/2 tsp salt
1/2 tsp pepper
1 tbsp fish sauce {patis}
1 tsp garlic, minced
1/4 cup onion, sliced
1/2 tsp ground ginger
1 tbsp white ginger, sliced
3 pcs finger chilies

Procedure
1. Chop shrimp and chicken together. Add salt, pepper and eggwhites. Mix well to blend. Stuff in squash blossoms.
2. Saute garlic, onion and white ginger in oil until golden brown.
3. Add coconut milk and season with fish sauce and ground ginger.
4. Add stuffed squash blossoms and simmer to cook.
5. Add finger chilies and simmer again.

Are you thinking of something novel for an appetizer? Surprise your guests with this crispy milkfish recipe.

Ingredients:

Bangus skin
Cornstarch
Salt and pepper
Canola oil

Procedure:
1. Peel the skin from the bangus flesh. Make sure there are no flesh leftover on the skin . Its not a crispy with the flesh.( We are using boneless bangus that is cleaned, scales removed and deboned).
2. Cut the bangus skin sheet to the desired size. Dip the skin strip in cornstarch with salt and pepper. Make sure to just coat the skin.
3. Deep fry till golden brown.
4. Serve with wasabi mayo (mayonnaise with 2 tablespoons of wasabi powder ) or your favorite dip.

If there’s any suggestion to this recipe, please drop a comment.

This is a great crab recipe. Maybe you’d love it after you’ve tried it…

Ingredients

1 pc large fresh crab
1/4 tsp white pepper
2 tbsps cornstarch
1 pc egg white
1 tbsp sesame oil
1 tsp sugar
1/2 cup chicken stock
1 pc green pepper
1/2 knob fresh ginger, sliced
1 clove garlic, minced
1 tbsp salted black beans
1 tbsp chinese wine
1 tbsp soy sauce

Procedure

1. Steam crab over rapidly boiling water for 15 minutes, then remove the top shell and separate the claws from the body.
2. Crush the claws and cut the body of the crab into serving size pieces, whisk egg white with half the cornstarch and pour over the crab.
3. Season with salt and pepper. Set aside 20 minutes.
4. Mash the black beans with 2 tbsps oil.
5. Heat the remaining oil in a work until very hot, deep fry the crab for 2 minutes.
6. Add the green pepper and onion and cook further. Add ginger, garlic and black beans.
7. Stir fry for a minute.
8. Add the soy sauce, sesame oil and sugar.
9. Mix the remaining cornstarch with 1 tbsp water and stir into a sauce to thicken.
10. Transfer to serving dish.

What can you say???

Chicken minus its skin is a healthy meat option. Most dishes served to the family include chicken. Cook up something new like this chicken cocido.

Ingredients
1 kg chicken thighs
4 slices sweet ham
1 pc chorizo bilbao, cut diagonally
1 medium cabbage, sliced into 4-6 wedges
2 medium sized potatoes, cut into quarters
6 saba bananas, sliced diagonally and fried
2 tbsps cooking oil
1 clove garlic, minced
1 chopped onion
1 750g spaghetti sauce
2 cans garbanzos
salt and pepper to taste {optional}

Procedure
In a large sauce pan, boil chicken and simmer until tender; add in ham and chorizos. Remove meat from sauce pan and use meat stock to boil potatoes and cabbage. In hot oil, saute garlic, onion and spaghetti sauce. Add meat and just enough broth to cover. Add garbanzos, fried bananas and other cooked vegetables. Simmer for 5 minutes or until vegetables are done. Add seasonings if desired. Arranged in a serving dish, with the meat on one side, the vegetables on the other.

Bicolano dishes are often cooked in cocomilk or gata. One of my favorites is the Ginataang Langka sa Alimango (Jackfruit with Crab in Cocomilk). Whenever my Mama would cook it, I like the last serving from the pot or casserole.

Ingredients:

1 cup young langka (unripe jackfruit)
1 pc. female alimango (crab)
1/2 tsp. yellow ginger, cut into strips
2 tbsps onion, sliced
1 tsp garlic, minced
3/4 cup coconut milk
2 tsps yellow ginger
1 pc. finger chili
2 tbsps fish sauce
1/2 tsp salt
1/2 tsp pepper

Procedure:

1. Put the garlic, onions and yellow ginger in the pot/pan. Add the coconut milk.
2. Bring it a boil. Do not stop stirring until it boils. This is to make sure that the cocomilk does not curdle.
3. Add the alimango and langka.
4. Add fish sauce. Simmer for a few minutes.
5. Season with salt and pepper. Add the finger chili and continue to simmer until it is cooked.

Note: To make sure that your “ginataan” dish is really creamy, always set aside the kakang gata and pour it to the dish before it’ is cooked. Be sure to bring it to a boil before putting off the fire.