Mama's Filipino lumpia recipe
Pcs:25-30

Ingredients

1 kilo ground pork
1 garlic
1 red onion
pepper
2 medium size carrots
magic sarap
30 wrappers

Instructions

Mix all ingredients together and divide over 25-30 wrappers.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the spring rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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Filipino Amaretto Chocolate Cream Cocktail
Glass: 240 ml luxury champagne coupe

Ingredients

30 ml Amaretto
30 ml Kahlúa
30 ml Chocolate Syrup
2 ships vanilla ice cream

instructions

Without ice blending and pour on ice.
Garnish with whipped cream from aerosol.

Note: Filipinos are crazy about ice cream and have this innovative recipe to one of their favorite desserts bombed

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Filipino Style Pizza

Prep time: 2 hours Cook time: 25 min Ready in: 2 hours 25 min

Yields: 4-6 persons, it depends on the slices of pizza

Filipino Style Pizza

You may wonder why this is called Filipino style pizza. Filipinos are fond of eating beef loaf and those red colored hotdogs

Ingredients

400 grams flour, sifted
1 sachet yeast, dried
250 ml water, warm
1 teaspoon salt, iodized
2-4 tablespoons olive oil
1 Pack Filipino Style Tomato Sauce, e.g. Del Monte
1 tablespoon Basil, fresh or dried
1 tablespoon Oregano, fresh or dried
1 pack Filipino hotdogs, cut into desired size
1 can beef loaf, cut into desired size
100 gram pineapple, chunks, fresh or canned
1 pack cheese, grated
salt and pepper

Procedure for the Dough

Put the flour, salt and dry yeast into the bowl of the electric blender.

Add the warm water.

Put the electric blender on and blend well until they are very well combined and the dough will get off from the side of the mixing bowl.

Put the dough in a large Tupperware which was brushed with olive oil.

Brush the top of the dough with olive oil, too.

Put the lid on of the Tupperware or cover the dough with a dry towel.

Let the dough work for an hour or two or until the dough has doubled in size.

Knead the dough on a floured board with a rolling pin and flatten the dough for an oven baking tray.

Brush olive oil on an oven baking tray and arrange the dough on it.

Instructions

Cut the hotdogs and beef loaf in thin pieces.
Cut the fresh pineapple into chunks if you are using this instead of a canned one.
Make holes in the pizza dough with the use of the fork.

Spread the Filipino Style Del Monte tomato sauce on the flattened dough.
Add the basil, oregano and salt and pepper to taste.
Then add the sliced round tomatoes on top of it.

Arrange the sliced hotdogs and beef loaf on the dough.
Add the pineapple chunks on top.

Arrange the grated cheese as the last and bake in the oven for about 25 minutes at 220°C. The minutes of baking depends on the kind of oven you are using.

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Spring Rolls Shanghai Filipino Style recipe
Serves: 8

Ingredients

2 lbs. ground pork
½ cup green onions
1 cup carrots
1 cup onion
2 eggs
2 teaspoon salt
2 teaspoons garlic powder
¼ cup parsley, minced
½ teaspoon ground black pepper
50 pieces Spring roll wrapper
3 to 6 cups cooking oil

Instructions

In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.

Wrap the about 1 to 1 1½ tablespoons of the mixture in a lumpia wrapper.
Do this until all the mixture are consumed.

Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes.
Remove from the deep fryer and let the excess oil drip.
Transfer to a serving plate. Serve with sweet and sour sauce .

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Filipino-Style Spaghetti recipe

Ingredients

1 kg. spaghetti noodles
1/2 kg. Lean ground beef
1/2 kg. Lean ground pork
1/4 kg. Tender Juicy hotdogs, diagonally sliced
1/2 kg. tomato sauce
1/2 cup Banana Ketchup
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
3 green bell peppers, finely chopped
3 medium onions, finely chopped
1 head garlic, minced
3 tablespoons of Canola cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated Quick melt cheese

Instructions

Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, saute garlic and onions in cooking oil.

Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water.

Bring to a boil and let simmer for 10 minutes.

Add tomato sauce and Banana ketchup, salt and pepper to taste then let simmer for another 10 minutes.

Add sliced hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated Quick melt cheese on top.

Filipino Style Spaghetti cooking tips:

Don’t overcook the spaghetti. Perfectly cooked spaghetti is al dente–“to the tooth”–which means that it will resist slightly when you bite into it. One way to tell is if it sticks to your refrigerator without falling off.
Feel free to experiment! Other additions are mushrooms, prawns, bell peppers, zucchini, eggplant.

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Kalderetang Baka recipe

Ingredients

1/2 kilo Beef Brisket, cut into cubes
4 cups water
1 cup red bell pepper, seeded and cut into Julienne strips
1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 pcs bay leaves
4 garlic cloves, crushed
1 onion, finely chopped
2 cups potatoes, peeled and sliced
2 cups carrots, sliced
1 cup Canola cooking oil
2/3 cup green olives
salt and pepper to taste

Instructions

In large cooking pan add in the Canola Oil, heat the pan and fry the carrots and potatoes until it turns light brown.

Remove from the pan the fried potatoes and carrots then set aside
In the same pan, sauté the garlic and onions
Next add the beef and saute for 5 minutes.

Add water and let the beef boil until tender about 2 hours (for shorter time in cooking use pressure cooker to soften the beef for only 30mins)

Once the beef is already tender add the tomato sauce and liver spread then simmer for 10 minutes
Add green bell pepper,crushed chili, olives, carrots, bay leaves and potatoes then simmer for another 8 minutes

Add salt and pepper to taste.
Serve hot with rice.

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Pandesal bread

serves: 8

Ingredients

2 cups all purpose flour
2 cups bread flour
½ cup white sugar
5 tbsp butter, melted
1 tsp baking powder
1¼ cup fresh milk, warm
1 pouch rapid rise yeast
1 tsp salt
1 cup bread crumbs
1 piece raw egg
1 tbsp cooking oil

Instructions

Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring

Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.

Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
Roll each part until it forms a cylindrical shape
Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)

Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise.
Pre-heat the oven at 375 degrees Fahrenheit (190°C) for 10 minutes.

Put the tray with dough in the oven and bake for 15 minutes.
Turn off the oven and remove the freshly baked pandesal.
Serve hot. Share and enjoy!

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Sinigang Filipino Sour Soup

Ingredients

1 tablespoon vegetable oil
1 small red onion, medium dice
3 medium garlic cloves, minced
1 teaspoon kosher salt, plus more as needed
2 medium Roma tomatoes, cored and medium dice
1 cup dry white wine
4 cups water
8 ounces daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 tablespoons freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed
2 tablespoons fish sauce
2 tablespoons white miso
1 pound salmon, skin and pin bones removed and cut into 1-inch cubes
1 cup packed, coarsely chopped Asian mustard greens, such as mizuna
Freshly ground black pepper
Steamed white rice, for serving

Instructions

Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.

Increase the heat to medium high, add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.

Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.
Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved. Add the miso mixture back to the pot and stir to combine.

Increase the heat to medium, add the salmon and greens, and stir to combine. Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes. Taste and season with additional salt and calamansi or lime juice as needed. Ladle into bowls, season with pepper, and serve with steamed rice.

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Bibingka Coconut Sponge Cakes

This is a very popular dessert with foreign visitors to the Philippines.

Ingredients

3 eggs, beaten
1 cup (200 g) light brown sugar
2 cups (400 g) rice flour
3 tablespoons unsalted butter, melted
One 13 1/2-oz (400-ml) can coconut milk
1 tablespoon baking powder
1 banana leaf (optional)
2 tablespoons fresh or frozen grated coconut 1 tablespoon unsalted butter, sliced

Instructions

In a mixing bowl, place the eggs, brown sugar, rice flour, butter, coconut milk and baking powder. Mix thoroughly.
Preheat the oven to 325°F (160°C).
If you’re using a banana leaf, line a round baking pan (about 8 x 3-inch/20 x 7.5-cm)
with the leaf (cut according to the size of the tray) and pour in the cake batter.

The banana leaf adds fragrance to the cake when cooked but using it is optional as the cakes are still good without the leaf. If you’re not using a banana leaf, lightly grease the pan with butter and pour in the cake batter.
To make individual cakes, line a 4-inch (10-cm) wide and 2 1/4-inch (5.5-cm) deep minipan with 5-inch (12.5-cm) banana leaf (this is optional) and pour batter into the minipan.

Bake for about 1 hour or until browned or a toothpick inserted near the center comes out clean. Place the cake onto a serving platter and put butter on top of the cake. Sprinkle the grated coconut on the cake.

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Kapampangan Paella Filipino-Style

Ingredients

2 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, finely chopped
1 lb (500 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 cups (600 g) uncooked glutinous rice, washed, soaked in water for at least 1 hour and drained 1 bell pepper, deseeded and sliced
One 13 1/2-oz (400-ml) can coconut milk
3 chorizo de Bilbao or Chinese dry sausages, thinly sliced
2 cups (500 ml) water
1 tablespoon ground turmeric
1 teaspoon salt
1/4 cup (50 g) raisins
1/2 teaspoon freshly ground black pepper
2 hard-boiled eggs, peeled and cut into wedges

Instructions

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Remove from the heat and set aside.
To a large skillet or sauté pan with a lid, add the remaining 1 tablespoon of oil and sauté the chicken over medium-high heat for about 5 minutes. Add the rice and sauté for about 3 minutes.

Add the bell pepper, coconut milk, sausage, water, turmeric and salt, and mix well. Bring to a boil. Then reduce the heat to medium-low heat and cover. Simmer for about 20 minutes or until the rice is cooked. Add the raisins and sautéed garlic and onion. Increase the heat to medium and cook for 5 minutes, stirring frequently. Add the black pepper and stir to combine. Transfer the rice to a serving platter and garnish with the eggs. Serve hot.

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Steamed Rice Cakes with Bacon and Caramelized Onions Suman nga Baboy

Ingredients

Makes 8 suman squares
3 dried shiitake mushrooms
⁄2 cup (125 ml) rice wine
⁄3 cup (150 ml) hot Chicken Stock
(see page 15)
3 slices bacon, diced
1 small yellow onion, diced
1 cup (200 g) uncooked glutinous
rice
1 cup (250 ml) coconut milk
⁄4 teaspoon salt
⁄4 teaspoon freshly ground black pepper
1 (10-oz/280-g) package banana leaves, thawed

Instructions


Soak the mushrooms: Combine the dried mushrooms, rice wine, and hot chicken broth in a medium bowl. Soak the mushrooms for 15 to 20 minutes until caps are tender. Remove the mushrooms and squeeze the excess liquid back into the bowl. Cut off and discard the mushroom stems. Slice the mushroom caps thinly. Set the mushrooms and soaking liquid aside.

Cook the rice: Heat a medium skillet (2 to 3 quarts/liters) over medium heat. Add the diced bacon. Cook and stir the bacon for 4 to 5 minutes until much of the fat is rendered out. Add the onion and sauté another 5 to 7 minutes until the onion begins to caramelize and turns a golden color. Add the glutinous rice and stir to coat with oil. Deglaze the pan with the mushroom soaking liquid, scraping off any browned bits from the bottom of the pan.

Add the coconut milk, sliced mushrooms, salt, and pepper. Simmer the rice for 12 to 15 minutes, stirring frequently, until the rice has absorbed all of the liquid. The rice should be very thick and sticky but still firm when you bite into it.

Form and cool the rice: Turn the rice out into a 9 by 9-inch (23 by 23-cm)-square baking dish and press it into a 2-inch (5 cm)-thick block. Molding the rice this way will allow you to cut even blocks, which makes for easy wrapping. Cool the rice completely. Use a knife to cut 8 equal-sized blocks just slightly over 2 by 2 inches (5 by 5 cm)-square.

Wrap the suman:

Step 1. Prepare the banana leaves by running both sides of each leaf under hot water and wiping dry with paper towels. Lay one leaf horizontally in front of you. Starting from the bottom edge closest to you, cut the leaf into 4-inch (10 cm)-wide strips, at least 6 inches (15 cm) tall from top to bottom. Each strip will be used to wrap a single suman block so make sure you have enough strips for the number of blocks.

Step 2. Cut an equal number of 1⁄4-inch (1⁄2-cm) leaf strips. These thin strips will be used to tie the suman closed, like a ribbon.

Step 3. Center 1 rice block on the bottom edge of a leaf strip. Pull the bottom edge over the rice and roll the block in the leaf like a gift. Fold in the sides and hold them secured with your fingers. Tie the 1⁄4-inch (1⁄2-cm) leaf strip around the block so that it holds the sides and top edge closed. Tie the “ribbon” into a knot. Continue wrapping the remaining blocks of suman.

Steam the suman: Place the wrapped blocks in your steamer and steam for 50 minutes. Cool slightly before serving. Serve with Edam butter and mushroom dipping sauce.

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Siopao

Ingredients:

Dough
2 1/2 Cups all purpose flour
1 Cup warm water
2 Teaspoon yeast
1/4 Cup + 2 tsp sugar
1/2 Teaspoon baking powder
1 /2 Teaspoon salt

Asado Fillings
1/2 Pound pork loin
2 Gloves garlic
1 Tablespoons brown sugar
1 Tablespoons soy sauce
1 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons brown sugar
1 Tablespoons cornstarch
1/4 Cup water
1 Tablespoons vegetable oil

Steaming
1 Tablespoon vinegar
Water


instructions

In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.

Pour the flour mixture into the yeast water, add the oil and mix until well blended.
Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.

After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
Cut the dough into 8 equal sized piece and form each piece into a ball.
Put dough balls on a floured cutting board and flatten using rolling pin or your palm.

Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
Lift the edges of the disk up around the filling, then press the edges together to seal and place in wax paper.
Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.

Fillings:

In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
Add soya sauce, oyster sauce, brown sugar and water.
Leave it under slow fire. Wait till the meat is tender.
Dissolved corn starch, hoisin sauce and water.
Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.

Steaming:

Put water and vinegar in the bottom of a large steamer.
Bring to a boil over medium high heat, and steam for 20 minutes.
Cooking Tips:
You may use chicken as a substitute for pork.
To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.

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Puto Steamed Rice Cake

Ingredients

5 egg whites
1/4 cup sugar + 1 cup
1 tsp cream of tartar
3 cups self-rising flour or cake flour
1 tsp baking powder
1 1/2 cup water
cheese for topping

instructions

Beat the egg whites, sugar (1/4 cup), and cream of tartar until stiff.
In a separate bowl, combine self-rising flour or cake flour, sugar (1 cup), baking powder and water.

Carefully fold-in the egg white mix to the flour mix.
Transfer the puto batter to muffin pans or puto molds and fill up to 2/3 full.
Add cheese on top.

Place a cheesecloth in between the steamer tray to avoid water drips.
Steam for 20-25 minutes. Puto is ready when toothpick inserted comes out clean.
Remove from the steamer and transfer to a serving plate.

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Spanish Bread

Ingredients

3 cups bread flour
1- 1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp salt
1 pouch rapid rise yeast
3 egg yolks
3/4 cups evaporated milk or fresh milk
1/2 cup melted butter
1/2 cup water
extra flour for kneading

Instructions

How to bake Spanish Bread using Manual / Traditional method:


Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes until bubbly. Set aside.
In a large bowl, combine the milk, sugar, butter, egg yolks and salt.

Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a triangular shape.

Spread some filling then roll up.
Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at the bottom.
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 325 degrees F.

Bake for 20-25 minutes.
Serve hot. Enjoy!

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Halo-Halo Filipino Mixed-Fruit Dessert

Ingredients

6 tbsp halo-halo mixture, divided into 2 tbsp each

2 tbsp macapuno (preserved shredded young coconut)

2 tbsp kaong (palm nuts)

2 tbsp nata de coco (coconut gel)

2 tbsp fresh grated cantaloupe

Crushed or shaved ice

1/2 cup evaporated milk

vanilla ice cream (can also use mango)

Instructions

In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.

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Filipino Lumpia

"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."

Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Instructions

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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