Filipino-Style Chicken Curry recipe
Serves: 6 servings

Ingredients

1 kilo chicken, you choice of cuts (e.g. legs, wings or thigh)
2 large onions, quartered
3 pcs red and green bell peppers, cut into strips
3 stalks celery, cut 1 inch long
3 pcs medium sized potatoes, cut into large cubes and fried
2 Tbsp. curry powder
½ tsp. ground pepper
1 tsp. MSG or granulated seasoning (optional)
1 Tbsp. patis
1 tsp. salt
4 cloves garlic, crushed
1 cup coconut milk or evaporated milk
½ cup water

Instructions

How to cook Chicken Curry:
Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions.
Stir until onions are wilted.

Add chicken.

Pour patis then stir for about 3 minutes.
Season with curry powder, pepper, MSG and water. Cover and simmer until chicken is half done.

Add the rest of the ingredients except the coconut milk or evaporated milk.

Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
To make your chicken curry a lot spicier, add 2 to 3 pcs minced siling labuyo (birds eye chili peppers).

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Filipino-style sticky black rice pudding dessert
Serves 6–8

Ingredients

400 g (2 cups) black rice
3 fresh pandan leaves
500 ml (2 cups) coconut milk
80 g palm sugar, grated
3 tablespoons caster sugar coconut cream, to serve
mango or pawpaw cubes, to serve

instructions

Place the rice in a large glass or ceramic bowl and cover with water. Leave to soak for at least 8 hours, or preferably overnight.

Drain, then place in a saucepan with 1 litre water and slowly bring to the boil. Cook at a low boil, stirring frequently, for 20 minutes, or until tender. Drain.

Pull your fingers through the pandan leaves to shred them and then tie them in a knot. Pour the coconut milk into a large saucepan and heat until almost boiling.

Add the palm sugar, caster sugar and pandan leaves and stir until the sugars have dissolved.

Add the rice to the pan and cook, stirring, for 8 minutes without boiling. Turn off the heat, cover and leave for 15 minutes to absorb the flavours. Remove the pandan leaves.

Spoon into bowls and serve warm with coconut cream and fresh mango.
Note: Black rice and palm sugar are available from Asian speciality stores. If palm sugar is unavailable, use soft brown sugar.

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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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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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