Chicken With Creamed Corn Recipe

INGREDIENTS

• 3 Tbsp Oil
• Half a head of Garlic, cloves crushed
• 2 medium Onions, chopped
• 2.2 lbs/ 1 kilo skinless boneless chicken breast or thighs, chopped or cubed
• 1 can Evaporated milk 
• 1 (14 0z)  and 1 (8.25 oz) Cream style Corn (regular or gluten-free) 
• Salt and pepper to taste
• 1/2-1 cup extra corn kernels - canned or frozen (optional)

DIRECTIONS

1. Heat the oil in a deep or large frying pan using medium high heat.  
2. Sauté the garlic and onion for a couple of minutes.  
3. Add the cubed chicken and cook until it has browned/seared. 
4. Season with salt and pepper. 

Source : Manila Spoon

Atsara Recipe

INGREDIENTS

• 4 cups Green Papaya
• 1/2 cup Bell Peppers, cut in strips
• 1/2 cup Carrots, cut in rounds or in flowerlike decorative rounds
• 1 medium Onion, chopped
• 1 thumb-size Ginger, cut in small strips
• 1/4 cup Raisins (optional)
• 1 cup Vinegar
• 1 cup Sugar
• 1 tbsp Kosher Salt or Rock salt

DIRECTIONS

1. Shred the papaya using a fine shredder or a food processor with a shredding disk. Sprinkle with salt, mix and set aside for 5-10 minutes.
2. Boil the vinegar and sugar together, then set aside.
3. Wring out the liquid from the papaya, then add all the other ingredients.
4. Pour the vinegar/sugar mixture and mix thoroughly.
5. Pack in sterilized or clean containers and keep refrigerated.

Source : Fillipino Food Recipes

Shrimp Tempura Recipe

INGREDIENTS

1 Pound Large Shrimps or Prawns, shells removed, tails intact

BATTER
1/2 cup All-purpose Flour
1/2 cup Cornstarch
1 tsp Baking Powder
1 tsp Garlic Powder (optional)
1 tsp Onion Powder (optional)
1/2 tsp Salt
1/2 tsp Pepper
1 cup ICE COLD Water

DREDGING

2 cups Panko breadcrumbs or any Dried Breadcrumbs
Cooking Oil for Frying

DIPPING SAUCE

1/2 cup Light Sodium or Regular Soy Sauce
Wasabi or Japanese Horseradish

DIRECTIONS

1. Mix together the batter ingredients and place inside the refrigerator while the shrimps are being prepped.
2. Slit the underside of the shrimps at an angle to make them straight. Set aside.
3. Take out the batter mix from the refrigerator and dip each shrimp, then dredge in the breadcrumbs. Repeat for all the shrimps before you start frying.
4. Heat up the cooking oil using medium low heat and drop the shrimps one by one without crowding them in the oil.
5. Cook until golden brown about 3-4 minutes, then set on a paper towel to drain excess oil. Sprinkle with salt and pepper.
6. Serve with the dipping sauce.

Source : Filipino Food Recipes

Ginataang Alimango Recipe

INGREDIENTS

2 large alimangos (mud crabs); cut in halves
1 cup coconut milk
1 segment ginger; sliced
4 cloves garlic; minced
1 cup squash; cut in cubes
1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
Salt to taste

DIRECTIONS

1. Steam crabs and squash until half cooked. 
2. Set aside.
3. Sauté garlic and ginger, then add coconut milk, fish builion, and salt to taste. 
4. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. 
5. Add crabs and squash. 
6. Cook until dish is done.

Source : My Filipino Recipes

Dinuguan (Pork Blood Stew Recipe)

INGREDIENTS

• 1½ Lbs. of Pork belly (pork butt is fine)
• 10 oz. of Edible pork blood (Orientex)
• 2 Cups of Chicken stock (water is fine)
• 1 Cup of Vinegar (Datu-puti)
• 3 Tbs. Fish Sauce (Rufina)
• 4 Cloves of garlic, peeled and smashed
• 1 Medium onion sliced thinly
• 1 Bay leaf (Laurel leaf)
• 4 Pcs. Finger peppers
• ½ Tbs. Ground black pepper
• 1 Tsp. Msg (Aji-no-Moto)
• ½ Tbs. Kosher salt
• Oil for sauteing

DIRECTIONS

1. Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
2. Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
3. Slice pork into small bite sized pieces and set aside.
4. Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish.
5. Cover and let it cook on medium low heat for three minutes without stirring it.
6. Remove cover, stir the pork, and drain the liquid accumulated.
7. Add garlic and saute for one minute, then add the onions, stir, and cover.
8. Let it cook for another minute.
9. Next add fish sauce and bay leaf and saute for 3 minutes.
10. Then add ½ cup of vinegar, cover, and bring to a boil.
11. Lower the heat and let it simmer for 3 minutes.
12. Add the chicken stock and salt and let it simmer for five minutes.
13. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers.
14. Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar.
15. Again cover and let it simmer for an additional 5 minutes.
16. Adjust the taste by adding salt & pepper if needed.
17. That’s it, you’re done. Serve with white rice, or Puto. Enjoy!

Source : Filipino Food Lovers

Sopas Recipe

INGREDIENTS

• 1 Boneless chicken breast
• 2 Cups macaroni shells (elbow is fine if you prefer)
• 12 Cups chicken stock
• 1 Cube chicken bouillon
• 1½ Cups milk
• ¼ Cup shredded carrots
• 1 Cup shredded cabbage
• 2 Hotdogs cut into matchsticks pieces
• 4 Garlic cloves
• ½ Tsp. Ground black pepper
• 2 Tbs. Patis (fish sauce)
• 7 Cups water
• 3 Cans chicken stock (6 cups)

DIRECTIONS

1. Start by boiling the chicken breast with 7 cups of chicken stock. Have six (three cans) more cups ready for the rest of the ingredients.
2. Brown garlic with 4 tbs. of cooking oil, then add onions, and let it cook until softened.
3. After the onions are ready, add your shredded chicken breast, and season it lightly with salt and pepper.
4. Let the chicken breast cook for about 2 minutes, add the hotdogs, and allow it to cook for two minutes also.
5. After the hotdogs are ready go ahead and season it with 2 tbs. patis (fish sauce).
6. At this time you may go ahead and add the 12 cups chicken stock.
7. Bring the stock to a boil and let it simmer for two minutes, then add the 2 cups of macaroni shells.
8. At this point, it is very important that you stir it constantly to avoid the macaroni from sticking to each other.
9. Time it from this point. See the cooking instructions of your macaroni for how long you should cook it. Normally, it should take anywhere from 7-9 minutes.
10. The idea is that you want to get all your ingredients in and cooking at least two minutes under the time that is required to cook your macaroni.
11. Do not, I repeat, do not cook it the full 7 or 9 minutes before removing it from the heat. If you do, you will over cook your macaroni every time.
12. Your macaroni will continue to cook after you turn the heat off, therefore you have to give it time for that.

Source : Filipino Food Lovers

Lechon Kawali (Crispy Pan-Fried Roasted Pork Recipe)

INGREDIENTS

1 1/2 lbs pork liempo (pork belly)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
water, for boiling
oil (for frying)

Sauce

3 tablespoons soy sauce
5 tablespoons vinegar
1 shallots or 1 small onion, minced
1 garlic clove, minced
chili pepper (optional)

DIRECTIONS

1. Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
2. Bring to a boil and simmer for 35-45 minutes or until skin is tender.
3. Drain, cool and air dry.
4. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
5. Mix all the sauce ingredients.
6. Enjoy!

Source : Food