Chicken Rice Soup with Ginger

Chicken Rice Soup with Ginger

This hot-pot meal is very favorite especially good when is during the rainy season. Chicken Rice Soup with Ginger. A hot rice stew with chicken. And this probably the most simplest soup ever made from scratch.you just throw everything into the pot at once. Just don't substitute white rice because it would really get mushy. This soup is beautiful and delicious at it own way.

Ingredients:

4 tablespoons oil
4 tablespoons garlic, minced
1 large onion, diced
2 in (5 cm) fresh ginger, cut into thin slices
¾ cup (150 g) uncooked rice, washed and drained
7 cups (1¾ liters) water
1 lb (500 g) boneless chicken, cut into bite-sized pieces
1½ teaspoons fish sauce, or
1 teaspoon salt, dash of soy sauce
Freshly ground black or white pepper, to taste
Spring onion, thinly sliced to garnish
Pinch of saffron, to garnish
Kalamansi limes or regular limes, halved, to serve

Direction:

1. Heat 2 tablespoons of the oil in a pot and stir-fry half of the garlic until golden brown. Add the onion and ginger and stir-fry until the onion is translucent.
2. Add the rice and stir-fry for 5 minutes until lightly browned. Add the water and cover the pot. Increase the heat and bring the mixture to a boil, stirring occasionally. Then reduce the heat, add the chicken and simmer for another 30 minutes or until the rice and chicken are cooked.
3. While the rice is cooking, heat the remaining oil in a skillet and stir-fry the rest of the garlic until crisp and golden brown. Drain on paper towels and set aside.
4. When the rice and chicken are cooked, add the fish sauce or salt, stir and continue to simmer over low heat for another 2 minutes. Serve in individual soup bowls seasoned with black or white pepper. Garnish with the spring onion, fried garlic and saffron, and serve with lime halves on the side.

Pan de Sal Bread Rolls

Pan de Sal Bread Rolls

Despite its name (Pan de Sal literally means “salt bread”), Pan de Sal Bread Rolls actually taste more sweet than salty. Originally made with just yeast, flour, water, and salt, the recipe has been improved over the years by adding sugar and breadcrumbs.

Ingredients:

1/2 cup (125 ml) lukewarm water

1/4 oz (1 envelope) active dry yeast

1 teaspoon plus 1/2 cup (100 g) sugar

1 cup (250 ml) water

3 tablespoons oil

1 tablespoon salt

5 cups (625 g) all-purpose flour

3 tablespoons breadcrumbs

Makes about 15 to 20 bread rolls 

Preparation time: 20 minutes + 3 hours rising time 

Baking time: 20 minutes

Direction:

1. Pour the lukewarm water (about 110° F/45°C) in a large mixing bowl, and add the yeast. Add 1 teaspoon of the sugar to activate the yeast, and stir gently to dissolve. Let stand in a warm place for 15 minutes.
2. Add the water, oil, 1/ 2 cup (100 g) of sugar, salt, and flour little by little and mix thoroughly. Knead the dough on a floured surface until smooth and pliable.
3. Place the kneaded dough in a large, lightly greased bowl. Cover with a clean kitchen cloth or hand towel and let rest in a warm place for 2 hours or until dough doubles in size. The ideal room temperature for bread dough to rise is about 75°F (24°C).
4. When the dough has doubled in size, place it on a floured surface. Punch the dough down and then divide it into 15 to 20 pieces. Form each roll into a ball with your hands.
5. Place the balls on a lightly greased baking sheet and sprinkle the breadcrumbs on top. Make sure to leave a little space between the rolls. Let them stand in a warm place for 1 hour or until they double in size.
6. Bake the rolls for about 20 minutes in a pre-heated oven (325°F or 160°C), or until lightly browned. To test if they are done, gently press the top of one of the rolls; if it springs back, it is done.

Tips for baking bread:

• Each oven bakes differently, so take time to get to know your oven. For instance, electric ovens tend to get hotter and cook faster than gas ovens.

• Sometimes it is difficult to find a warm place to let the yeast or dough rise. Try putting it inside a preheated oven set to the lowest setting (and turn the oven off halfway through the rising process to make sure it doesn’t cook the dough).

• When dissolving the yeast in the lukewarm water, the temperature should be about 110°F (45°C). If the water is too hot or too cold, the dough will not rise.

• Make sure to use fresh yeast. The dough will not rise properly if the yeast is expired.

• It is tempting to add too much flour when kneading, but that will result in stiff bread.

• Overbaked bread will turn hard after some time even if it looks fine right out of the oven.

Shrimp Soup

Shrimp Soup

There are so many ways to prepare this popular dish. The sour taste comes from unripe or young tamarind pods, but the soup can also be made with guavas, pineapples, unripe tomatoes, or calamansi limes instead. Leave the shrimp heads on because they add flavor and aroma to the soup.

Ingredients:

10 unripe tamarind pods, shelled (or 2 tablespoons tamarind concentrate or 1 packet sinigang powder, page 16)

12 cups (3 liters) water

5 cloves garlic, crushed with the side of knife

1/4 lb (125 g) daikon radish, chopped

One 2-in (5-cm) piece ginger, peeled and sliced

1/4 lb (125 g) taro root (or potato), peeled and cubed

1/4 lb (125 g) okra, trimmed and sliced diagonally

1 tomato, sliced

1 lb (500 g) fresh shrimp, heads and shells on

1/2 lb (250 g) Chinese (Napa) cabbage or bok choy (or spinach), chopped

1 teaspoon salt

5 tablespoons fish sauce (plus extra for dipping if desired)

Serves 4 to 6 

Preparation time: 25 minutes 

Cooking time: 30 minutes

Direction:

1. Boil the shelled tamarind in a saucepan with 4 cups (1 liter) of the water for about 20 minutes until soft. The tamarind has to be submerged. Add more water if necessary. Using a fine-mesh strainer, strain the mixture into a bowl, mashing the pulp with the back of a spoon to force it through the strainer. Discard the pulp and seeds. Set aside the tamarind liquid.
2. Pour the remaining 8 cups (2 liters) of water into a stockpot, and bring to a boil. Add the garlic, radish, ginger, taro root, and tamarind liquid (or the tamarind concentrate or the sinigang powder) and cook over medium heat for 15 minutes.
3. Add the okra, tomato, shrimp, Chinese cabbage, and salt, and 5 tablespoons fish sauce and cook for 15 more minutes. Serve hot with steamed rice and fish sauce, if using.

Wonton Soup Pancit Molo

Wonton Soup Pancit Molo

Chinese in origin, Pancit Molo is one of the best-known dishes in the Visayas region of the Philippines. Though the word pancit suggests noodles, here Chinese dumplings or wontons are
added to a delicious chicken broth. If you don’t feel like making the dumplings, you can buy them frozen or just use noodles and bits of chicken meat instead. Wonton wrappers are versatile: You can cut them into small squares and deep-fry them to make delicious chips or you can make ravioli with them.


Ingredients:

1 tablespoon oil
3 cloves garlic, crushed with the side of knife and minced
1 onion, minced
8 cups (2 liters) water
1 1/2 teaspoons salt
1 chicken thigh, preferably bone-in, sliced 2 tablespoons fish sauce
1 teaspoon freshly ground black pepper
3 green onions (scallions), finely chopped, for garnish

Dumplings
One 16-oz (454-g) package wonton wrappers
1 lb (500 g) ground pork
1/4 lb (125 g) shrimp, shelled, deveined and sliced
3 water chestnuts, minced
1 teaspoon salt
1 tablespoon fish sauce
4 green onions (scallions), chopped

Serves 4 to 6
Preparation time: 20 minutes
Cooking time: 1 hour

Direction:

1. To make the Dumplings, mix together the pork, shrimp, water chestnuts, salt, and fish sauce in a large bowl. Set a wrapper on a floured flat surface. Place a teaspoon of the pork mixture in the center of the wrapper. Use your finger to moisten the inner edges of the wrapper; this will seal the wonton wrapper together. Gather the four corners of the wrapper toward the center. Make sure there is no air between the wrapper and its filling. Squeeze the corners tightly together to ensure the dumpling stays closed—if the wrapper is loose, the mixture will come out when boiled. Continue filling the other wrappers until all of the pork mixture is used up. You should be able to make about 20 dumplings.
2. Add oil to a skillet over medium heat and sauté the garlic until lightly browned. Add the onion and sauté until translucent. Set aside.
3. Add the water and salt to a stockpot, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Add the fish sauce, chicken, pepper, garlic, and onion to the broth. Bring to a boil again, and reduce heat to medium. Gently add the wontons to the broth and simmer for 15 minutes.
4. Ladle the soup and wontons into individual serving bowls. Garnish with the chopped scallions. Serve hot with steamed rice.

Fish Soup with Miso Dip

Fish Soup with Miso Dip

Although whole fish (traditionally dalag or snakefish) is used for this dish in the Philippines, any firm-textured white fish fillets or steaks may be used. The fish is boiled with ginger and garlic, and served with an appetizing miso dip. Try using the water from rinsed rice instead of plain water

Ingredients:

 1 lb (500 kg) white fish fillets or steaks

1 tablespoon oil

3 cloves garlic, crushed with the side of knife

1 onion, sliced

5 cups (1.25 liters) water (preferably rice washing water)

One 2-in (5-cm) piece ginger, peeled and sliced

1 1/2 teaspoons salt

1 teaspoon whole black peppercorns

4 cups (400 g) chopped cabbage (from about 1/2 head cabbage)

Miso Dip

1 tablespoon oil

3 cloves garlic, crushed with the side of knife and minced

1 small onion, sliced thinly

1 tomato, chopped

3 tablespoons miso paste

1 tablespoon fish sauce

4 tablespoons water

Serves 4 

Preparation time: 15 minutes 

Cooking time: 30 minutes

Direction:

1. Cut the fish into 2-inch (5-cm) pieces.
2. Heat the oil in a skillet over medium heat. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent.
3. Bring the water to a boil in a saucepan. Reduce the heat to medium and add the fish, ginger, salt, peppercorn and sautéed garlic and onion. Cover and cook for 10 minutes. Add the cabbage and cook for 5 minutes, or until soft.
4. To make the Miso Dip, heat the oil in a skillet over medium heat. Add the garlic and sauté until lightly brown. Add the onion and sauté until translucent. Add the tomato, miso, fish sauce, and water. Stir over medium-low heat for 5 minutes. You can serve the dip either at hot or at room temperature.
5. Serve the soup with the Miso Dip and steamed rice.

Marinated Morcon Stuffed Beef Roll Morcon

Marinated Morcon Stuffed Beef Roll Morcon

In Spain, cured sausage is used to stuff this dish, but people of the Philippines make it with carrots, pickles, Vienna sausages, cheese, and eggs. The filling of this dish is rolled into a large sheet of marinated flank steak (about 1/4-inch or 6-mm thick) and tied with twine before being simmered in a flavorful tomato-based sauce. Your butcher can cut the flank steak to the right size, or if you can’t find one large piece of meat, then use two pieces at least 8 inches (20 cm) wide.

How to make the Stuffed Beef Roll

Ingredients:

About 2 lbs (1 kg) flank steak, depending on the size of the steak cut into one large 1/4-in (6-mm)-thick sheet or multiple smaller sheets at least 8 in (20 cm) wide
One 5-oz (142-g) can Vienna sausages
1 carrot, peeled and cut into 1/2-in (1.25-cm) strips
1/4 cup (100 g) sweet gherkin pickles, sliced into strips
2 thin slices cheddar cheese (about 1/8-in/3-mm thick)
2 hard-boiled eggs, quartered
2 tablespoons all-purpose flour
2 tablespoons oil
Kitchen twine
3 cloves garlic, crushed with the side of knife
1 small onion, minced
1 cup (250 ml) water
1 bay leaf
One 8-oz (227-g) can tomato sauce
1 teaspoon freshly ground black pepper 1 teaspoon salt
4 tablespoons soy sauce
Marinade
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (125 ml) freshly squeezed calamansi or lime juice

Serves 4 Preparation time: 20 minutes + marinating time
Cooking time: 55minutes

Direction:

1. Combine the Marinade ingredients in a small bowl. Place the beef in a casserole dish and pour the marinade over the meat, turning the beef to coat evenly. Marinate the beef in the refrigerator for at least 1 hour. Reserve the marinade.
2. Form the beef roll following the steps shown below.
3. Heat a skillet over medium heat and add the oil. Add the beef roll and brown it on all sides, about 5 minutes. Remove the meat and set aside.
4. Heat a large skillet over medium heat and add the remaining 1 tablespoon of oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the reserved marinade, water, bay leaf, tomato sauce, pepper, salt, and soy sauce and cook over medium heat for 5 minutes, stirring occasionally. Add the beef roll and cover. Simmer over medium-low heat for
5. about 45 minutes—remember to turn the beef roll occasionally—or until it is cooked. Remove the beef roll.
6. Remove the twine and slice the beef roll into several disks. Place the sliced beef roll on a serving platter and spoon the sauce over it. Serve hot with steamed rice.

Sautéed Squid

Sautéed Squid

Squid is a popular ingredient in the Philippines and is an excellent source of protein. For this dish, tender squid is sautéed in a spicy and sweet tomato-based sauce to create a hearty meal. It’s important not to overcook the squid as it not only toughens, but it loses its flavor and texture as well. I’ve provided instructions on how to clean a squid correctly.

How to Clean Fresh Squid

Ingredients:

2 lbs (1 kg) fresh or frozen squid

2 tablespoons oil

3 cloves garlic, crushed with the side of knife

1 onion, chopped

1 tomato, diced

1 finger-length green chili pepper, minced

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 teaspoon sugar

1/4 teaspoon freshly ground black pepper

Serves 4 

Preparation time: 10 minutes + 15 minutes to clean fresh squid 

Cooking time: 10 minutes

Direction:

1. Prepare fresh squid, if using, by following the steps below. Cut into rings and set aside.
2. Heat a skillet over medium heat and add the oil. Add the garlic and sautè until lightly browned. Add the onion and sauté until translucent. Add the squid and sauté over medium heat for 3 minutes, or until cooked, while stirring frequently. The meat will turn opaque. Add the tomato, chili pepper, soy sauce, fish sauce, and sugar and simmer over medium heat for another 3 minutes. Season with the pepper. Serve hot with steamed rice.

Sautéed Marinated Clams

Sautéed Marinated Clams

Clams are popular everywhere in the Philippines, where they are harvested along reefs or even farmed to provide grocery stores and restaurants with fresh clam meat. This delicious clam dish uses a vinegar marinade. The clams are then sautéed in soy sauce and brown sugar, creating a savory and sweet combination. It’s a simple dish with only a few ingredients making it ideal for a quick weekday meal.

Ingredients:

1 tablespoon oil

3 cloves garlic, crushed with the side of knife 1 onion, thinly sliced

1 lb (500 g) canned or fresh clam meat (from about 4 lbs/2 kg fresh soft-shelled clams)

1/2 cup (45 g) breadcrumbs

1/2 teaspoon salt

1 teaspoon brown sugar

Marinade

3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)

1 teaspoon freshly ground black pepper

1 bay leaf

Serves 4 

Preparation time: 15 minutes + 1 hour marinating time 

Cooking time: 15 minutes

Direction:

1. Combine the Marinade ingredients in a mixing bowl. Add the clams and marinate for 1 hour.
2. Heat a skillet over medium heat and add the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent.
3. Add the clams. Cook over medium heat for 5 minutes, or until tender. Add the breadcrumbs, salt and brown sugar and cook for 5 more minutes, stirring occasionally. Serve hot with steamed rice.

Mixed Vegetables with Anchovy Sauce

Pinakbet
Mixed Vegetables with Anchovy Sauce

In this healthy dish, bitter gourd, eggplant, okra and long beans are simmered in a tasty fish sauce—though some Filipinos prefer sauteed shrimp paste as in the photograph above. I have tasted different versions of Pinakbet

Ingredients:

 1 small bitter gourd (about 1/2 lb/255 g), cut in half lengthwise, deseeded and sliced

One 2-in (5-cm) piece ginger, peeled and sliced

1/4 lb (125 g) long beans or green beans, trimmed and sliced into 2 in (5 cm)

1 onion, chopped

1/4 lb (125 g) fresh or frozen okra, trimmed 1 tomato, diced

1 Japanese or Italian eggplant or 1/2 globe eggplant (about 1/2 lb/250 g), cut in half lengthwise and sliced

1/2 cup (125 ml) water

3 tablespoons bottled anchovy sauce (page 12) or bottled sautéed shrimp paste (page 16)

One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)

Serves 4 

Preparation time: 10 minutes 

Cooking time: 20 minutes

Direction:

1. Do not stir the bitter gourd while it is cooking, just let the steam cook the vegetables. If you have some fried pork rinds in your cupboard, use them as a topping.
2. Place the bitter gourd in the bottom of a large saucepan, and then add the ginger, long beans, onion, okra, tomato, eggplant and sauteed shrimp paste, if using. Pour the water and anchovy sauce into the saucepan and bring to a boil. Reduce the heat to medium and cover. Leave for 20 minutes
3. or until vegetables are tender and cooked. Do not stir, but instead, shake the pan once or twice. Garnish with the crushed fried pork rinds, if using, and serve hot with steamed rice.

Cuban Rice with Ground Beef

Cuban Rice with Ground Beef

Cuban Rice with Ground Beef

Arroz a la Cubana

This “Cuban-style” rice is originally a Latin American dish found in most of Spain’s former colonies, including the Philippines. It is simple and inexpensive to make—steamed rice, fried egg, fried bananas and sautèed beef are served together on a platter, or separately for diners to combine as they please. The sweet smell of this dish comes from the bananas.

Ingredients:

 4 tablespoons oil

5 cloves garlic, crushed with the side of a knife and minced

1 onion, minced

1 lb (500 g) ground beef (or pork)

1 potato, peeled and diced

1/3 cup (40 g) fresh or frozen green peas

3 tablespoons raisins

1 tablespoon soy sauce

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 unripe saba bananas (or 2 plantains or 4 unripe regular bananas), cut in half lengthwise

4 eggs

4 cups (720 g) cooked rice

Direction:

1. 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. Add the ground beef and cook over medium heat for 5 minutes, or until cooked, stirring frequently. Transfer the meat to a bowl and set aside.
2. To the same skillet over medium heat, add another 1 tablespoon of the oil. Add the potato and sauté for 10 minutes. When cooked, add the meat mixture, green peas, raisins, soy sauce, salt and pepper and cook for 5 more minutes. Spoon the meat mixture onto a serving platter and cover with foil to keep warm.
3. To the same skillet over medium heat, add 1 tablespoon of the oil and fry the bananas on each side for 5 minutes or until lightly browned. Add the bananas to the platter with the meat mixture and cover again with the foil.
4. To the same skillet over medium heat, add the remaining 1 tablespoon of oil and fry the eggs, sunny side up. Set aside.
5. Arrange the hot steamed rice, fried bananas, beef, and fried eggs on a large platter or serve individually. Serve hot with banana ketchup(optional).

Noodles with Shrimp and Tofu

Noodles with Shrimp and Tofu

Initially, this dish might be confused with spaghetti, but it’s really a unique dish that is bright orange in color and has the distinct aroma of cooked shrimp. This impressive dish known as Pancit Luglug or Pancit Palabok depending on the region in which it is made uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared. Dried rice vermicelli may be used in place of cornstarch noodles.

Ingredients:

1/2 lb (250 g) fresh shrimp, preferably with heads and tails on

2 tablespoons oil

3 cloves garlic, crushed with the side of a knife and minced

1 onion, minced

3 cups (750 ml) water

1/2 cup (75 g) diced pork shoulder or loin

One 3 1/2-oz (100-g) package deep-fried pressed tofu (tokwa), diced

1 teaspoon salt

1/2 cup (125 ml) annatto water (page 19) (optional)

2 tablespoons fish sauce

2 tablespoons cornstarch

8 cups (2 liters) water (for boiling noodles)

16 oz (500 g) cornstarch noodles (or rice vermicelli)

2 hard-boiled eggs, cut into wedges

2 green onions (scallions), thinly sliced (green part only)

4 limes, quartered

One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)

Serves 4 

Preparation time: 15 minutes 

Cooking time: 1 hour 30 minutes

Direction:

1. Twist and pull the heads off the shrimp. Shell and devein but leave the tails on. Set the cleaned shrimp tails aside. Mash the shrimp heads in a mortar or bowl. Pour the 3 cups (750 ml) of water, a little at time, while pressing the heads and shells against the side of the mortar or bowl with the back of a wooden spoon. Strain the shrimp liquid and set aside. Discard the mashed heads.
2. 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. Transfer the garlic and onion to a bowl and set aside.
3. To the same skillet, over medium heat, add the remaining 1 tablespoon of the oil and sauté the diced pork for 5 minutes. Add the shrimp and tofu and sauté for 5 minutes. Add the salt and the sautéed garlic and onion. Stir to combine and set aside.
4. To make the shrimp sauce, combine the reserved shrimp liquid, annatto water, if using, fish sauce, and cornstarch in a saucepan. Simmer over medium-low heat for 10 minutes until the mixture thickens, stirring frequently to make sure the cornstarch is dissolved. Set aside.
5. Bring 8 cups (2 liters) of water to a boil in a large saucepan. Add the noodles and cook according to package instructions or until soft (about 7 minutes). Lightly rinse with cold running water to keep the noodles from sticking together. Drain well and transfer the noodles to a serving platter.
6. To serve, pour the shrimp sauce over the noodles and top with the pork mixture, hard-boiled eggs, and green onion. Squeeze some lime juice over the noodle mixture and sprinkle crushed fried pork rind. Garnish with lime quarters and serve hot.

Coconut Sponge Cakes

Coconut Sponge Cakes

This local sponge cake is traditionally associated with Simbang Gabi —the nine-day series of dawn masses leading up to Christmas. December coincides with the rice harvest season, so Filipinos enjoy a variety of kakanin (native desserts made from rice) around Christmas time. There are so many ways to make this cake—one is to use glutinous rice and top each cake with a slice of salted egg and sugar. The aroma that comes from the cake reminds Filipinos of home.

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

Serves 4 to 6 

Preparation time: 15 minutes 

Cooking time 1 hour

Direction:

1. In a mixing bowl, place the eggs, brown sugar, rice flour, butter, coconut milk and baking powder. Mix thoroughly.
2. Preheat the oven to 325°F (160°C).
3. 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.
4. 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.
5. 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.

Iced Tapioca Pearl and Jelly Drink

Iced Tapioca Pearl and Jelly Drink

This sweet, thirst-quenching drink is popular during the sizzling summer months. In restaurants, it’s served in a fancy glass with a spoon and a straw; street vendors serve it in a plastic cup or bag with a straw.

Ingredients:

8 cups (2 liters) water

1 bar white agar-agar, flaked (or 1 tablespoon gelatin powder)

1 1/2 cups (300 g) dark brown sugar

1/2 cup (50 g) dried tapioca pearls, boiled (to yield 2 cups/200 g)

Ice cubes

Serves 4 to 6 

Preparation time: 30 minutes

Direction:

1. To make the jelly, bring 2 cups (500 ml) of the water to a boil in a saucepan. Add the agar-agar flakes and stir constantly over low heat until flakes are completely melted (if using gelatin powder, stir until the powder is completely dissolved). Transfer to a tray or baking dish and set aside to cool at room temperature. When cooled, it should be firm. Cut into small dice using a knife.
2. To make the sugar syrup, bring the remaining 6 cups (1.5 liters) of water to a boil in a saucepan. Add the sugar and stir constantly over medium heat for 5 minutes. Set aside to cool.
3. Place the cooked tapioca pearls and jelly in glasses. Pour the syrup into the glasses and top with ice cubes as desired.

Halo-halo

Halo-halo

Mixed Fruits and Shaved Ice Parfait.The quintessential Halo-halo (literally mix-mix) dessert is a mixture of shaved ice, milk, various fruits, sweet beans and a topping of either Filipino Leche Flan

or Sweet Purple Yam Pudding,

Ingredients:

4 bulbs fresh, frozen or canned jackfruit, sliced

1 ripe regular banana or saba banana, sliced

1 tablespoon each of 2 or 3 of the following: bottled coconut sport strings canned sweetened kidney beans canned sweetened chickpeas canned cooked corn kernels other commonly available fruits (canned or fresh) like lychees, mangoes or fruit cocktail

4 cups (800 g) crushed ice

2 cups (500 ml) evaporated milk (or fresh milk)

4 tablespoons toasted young rice (pinipig) or crispy rice cereal (optional)

4 tablespoons Sweet Purple Yam Pudding (page 99) or Filipino Leche Flan (page 108) or 4 scoops ice cream, any flavor

Serves 4 

Preparation time: 15 minutes

Direction:

1. In 4 tall parfait glasses or bowls, place a few slices of jackfruit and banana and 1 tablespoon each of two or three of the other ingredients (see list to the right). Fill each glass with 1 cup (200 g) of the crushed ice (prepare crushed ice by using either a blender or food processor) and pour the evaporated milk over the ice, dividing it evenly among the glasses. Top each glass with 1 tablespoon of the toasted young rice (if using), and then with 1 tablespoon of the Sweet Purple Yam Pudding or Filipino Leche Flan or 1 scoop of ice cream.

Sweet Purple Yam Pudding

Sweet Purple Yam Pudding

Ube, or purple yam, is a root crop that grows all over the country. It makes a colorful ingredient in a variety of desserts, such as ice cream, cakes and pastries. This pudding—made from purple yam powder that is readily available in groceries.

Ingredients:

3/4 cup (115 g) purple yam powder

1 1/2 cups (375 ml) milk

1/2 cup (100 g) sugar

1 egg, beaten

1 teaspoon unsalted butter

Serves 4 to 6 

Cooking time: 1 hour + 3 hours chilling time

Direction:

1. Place the yam powder and milk in a saucepan and mix thoroughly. Add the sugar, egg and butter and simmer over low heat for about 1 hour. Stir constantly using a wooden spoon until the mixture thickens and becomes elastic.
2. Place the mixture in lightly greased containers with lid and let cool to room temperature. Do not cover while still hot. When cooled, cover and chill in the refrigerator for about 3 hours. Serve chilled in individual bowls.

Sweet Coconut Milk Delight

Sweet Coconut Milk Delight

A ginat aan dish uses coconut milk (gata). This ginataan dessert contains jackfruit, sweet potato, tapioca pearls, and bilo-bilo (glutinous rice balls), simmered in sweet coconut milk. This traditional dish is a wonderful family dessert, ideal for a rainy afternoon. Serve it warm or chilled

Ingredients:

1 cup (150 g) glutinous rice flour

4 tablespoons water (for rice balls)

8 cups (2 liters) water (for boiling)

1/2 cup (50g) dried tapioca pearls

2 1/2 cups (625 ml) coconut milk

2 cups (500 ml) water

2 1/2 cups (250 g) peeled and cubed sweet potato

1 cup (100 g) sugar

5 bulbs fresh or canned jackfruit, cut into strips

3 ripe saba bananas (or 3 regular bananas), sliced into rounds

Serves 4 

Preparation time: 30 minutes 

Cooking time: 30 minutes

Direction:

1. To make the rice balls, combine the rice flour with the 4 tablespoons of water in a bowl. Mix well and form into small balls, about 1/ 2 inch (1.25 cm) in diameter. Pour 8 cups (2 liters) of water into a pot and bring to a boil. Drop the balls in the boiling water and cook for 5 minutes, or until they float. Remove the rice balls and set aside.
2. Boil the tapioca pearls in the same pot over medium heat until soft and translucent. Drain and set aside.
3. In a saucepan, combine 2 cups (500 ml) of the coconut milk and the 2 cups (500 ml) of water and bring to a boil. Add sweet potato, and cook over medium heat for 15 minutes. Add the tapioca, sugar and rice balls, and cook for 10 minutes.
4. Add the jackfruit and banana and cook for 5 minutes until everything is tender. Add the remaining 1/ 2 cup (125 ml) of the coconut milk and bring to a boil. Reduce heat to low and simmer for 3 minutes more. Ladle onto individual bowls and serve warm or chilled.

Filipino-Style Seafood Paella

Filipino-Style Seafood Paella

This version of paella is extremely popular and considered very typically Filipino dish despite its Spanish origins.

Ingredients:

12 fresh mussels in their shells, cleaned

3 tablespoons olive oil

1/2 lb (250 g) fresh shrimp with shells on

1/4 lb (125 g) fresh squid, cleaned and cut into rings (instructions on how to clean fresh squid on page 70) or frozen squid, defrosted and cut into rings

5 cloves garlic, crushed with the side of a knife and minced

1 onion, finely chopped

3 cups uncooked long-grain white rice, washed and drained

3 cups (750 ml) water

One 2-in (5-cm) piece ginger, peeled and thinly sliced

1 tomato, diced

One 8-oz (227-g) can tomato sauce

1 tablespoon paprika

1 teaspoon salt

1 tablespoon fish sauce

1/2 teaspoon freshly ground black pepper 1 cup (150 g) olives, pitted and sliced

3 limes, cut into segments, to garnish

Serves 4 

Preparation time: 20 minutes 

Cooking time: 45 minutes

Direction:

1. Add a bit of water to a pot and steam or boil the mussels over medium to high heat for about 5 minutes, or until the shells open. Discard any mussels that are not open. Set aside.
2. Add 1 tablespoon of the olive oil to a large skillet over medium heat. Add the shrimp and squid, and sauté for 3 minutes, or until cooked. Remove the shrimp and squid from the pan and set aside.
3. To the same skillet over medium heat, add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Remove the garlic and onion from the pan and set aside.
4. Add the remaining 1 tablespoon of oil to the same large skillet over medium-high heat and sauté the rice for about 5 minutes. Add the water and bring to a boil. Reduce the heat to low and add the ginger, tomato, tomato sauce, paprika, salt and fish sauce. Add the sautéed garlic and onion. Mix thoroughly. Cover with a lid or aluminum foil and simmer over low heat for 20 minutes, or until the rice is cooked. Add the pepper and stir to combine.
5. Place the rice on a serving platter and top with the olives, shrimp, mussels and squid. Garnish with slices of lime. Serve hot.

Filipino Spinach and Egg Salad

Filipino Spinach and Egg Salad

This salad is traditionally made with water spinach, or kangkong, which is available anywhere in the Philippines and is sold worldwide in Vietnamese or Thai markets.Serve with Vinegar and Sautéed Shrimp Paste Sauce.

Ingredients:

1 lb (500 g) water spinach (or regular spinach or sweet potato greens)

1 tomato, cut into bite-size pieces

1 onion, thinly sliced

1 potato, peeled, diced and boiled

3 hard-boiled eggs, sliced

Vinegar and Sautéed Shrimp Paste Sauce, for garnish

Vinegar and Sautéed Shrimp Paste Sauce

This sauce can be served as a dressing for Filipino Spinach Salad.

Makes about 1/3 cup (80 ml) Preparation time: 5 minutes
3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)
1 clove garlic, crushed with the side of a knife and minced
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon fish sauce
1 1/4 teaspoons bottled sautéed shrimp paste (page 16)
1 tablespoon freshly squeezed lime juice
Combine all ingredients in a small bowl, and mix thoroughly.

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes


Direction:

1. Wash the water spinach well and remove the leaves. Cut the stems into short lengths.
2. Boil the stems for 5 minutes. Add the leaves and boil for another 3 minutes. Rinse with cold water and drain well.
3. Combine the water spinach, tomato, onion, and potato in a mixing bowl. Mix thoroughly.
4. Place the vegetables on a large serving platter or divide them among four individual salad bowls. Garnish with the egg slices. Drizzle Vinegar and Sautéed Shrimp Paste Sauce.

Sautéed Corn with Shrimp

Sautéed Corn with Shrimp

The Spanish colonizer introduced corn to the region from Mexico and it is now in the Philippines

second leading staple after rice. In this dish, the natural sweetness of corn is added to juicy fresh shrimp and tender spinach. Remember not to overcook the shrimp or they will lose much of their sweetness

Ingredients:

1 tablespoon oil

3 cloves garlic, crushed with the side of a knife and minced

1 onion, diced

1/4 lb (125 g) fresh shrimp, shelled and deveined

3 cups (350 g) corn kernels (fresh or frozen)

1/4 lb (125 g) spinach, trimmed and chopped

1 tablespoon fish sauce

1/4 teaspoon salt

1 teaspoon freshly ground black pepper

Serves 4 

Preparation time: 15 minutes 

Cooking time: 15 minutes

Direction:

1. Heat a skillet over medium heat, add the oil and garlic and sauté until lightly browned. Add the onion until translucent. Add the shrimp, corn, and spinach, and sauté for 10 minutes.
2. Add the fish sauce, salt and pepper. Sauté over medium-low heat for 5 more minutes. Serve hot with steamed rice.

Stuffed Eggplant

Stuffed Eggplant

Filipino eggplants, are perfect for stuffing. Similar in size to Japanese eggplants, these purple-skinned eggplants are just the right size to accommodate a layer of cooked ground meat, providing a wonderful texture and taste to the meat mixture. After the meat is stuffed into the eggplant. It's then dipped in egg and fried or baked.


Ingredients:

4 Japanese or Italian eggplants or 1 large American “globe” eggplant
3 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, minced
1 tomato, minced
1 1/2 lbs (750 g) ground beef
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
4 eggs

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Direction:

1. Pierce the eggplant(s) with a fork, place in a large pot of boiling water, and cook for about 10 minutes or until just tender (the larger globe eggplant will take longer to become tender). Holding the eggplants by their stalks, slice them lengthwise to open them like a book—do not slice all the way through—leaving the stalks intact. Place the eggplant(s) on a clean surface and flatten with a pestle or a back of a large spoon. Set aside.
2. Heat a large skillet over medium heat, and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and tomato, and sauté for 3 minutes. Add the beef and sauté for 5 minutes. Add the salt, pepper, and sugar, and stir to combine. Remove the meat mixture from the skillet and divide into four portions. Set aside.
3. Beat the eggs in a large bowl. Submerge each eggplant in the egg, and place cut-side up on a large plate or a clean flat surface. Top each eggplant with one portion of the meat mixture and spread it evenly, pressing firmly. Pour the remaining egg over the stuffed eggplants.
4. To the same large skillet, add the remaining 2 tablespoons of oil and set over medium heat. Fry the stuffed eggplants, stuffed-side up first, until browned. Fry the other side. If baking, place the eggplants, stuffed-side up, on a sheet pan and bake in a pre-heated 400°F (200°C) oven for 30 minutes. Serve hot with banana ketchup and steamed rice.

Stuffed Crabs

Stuffed Crabs

This dish pretty time-consuming but the result is worth all the wait. I find some crabs don't have much meat so i buy extra crab or two to make sure the crabs, i serve are nicely stuffed.

Ingredients:

5 lbs (2.25 kg) fresh crabs (about 10 small fresh crabs or 5 medium ones)
8 cups (2 liters) water
1 1/2 teaspoons salt
2 tablespoons oil
3 cloves garlic, crushed with the side of knife and minced
1 small onion, minced
1 small tomato, diced
2 potatoes, peeled and diced
1 teaspoon soy sauce
1/2 teaspoon freshly ground black pepper
1 egg, beaten
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon breadcrumbs
Sweet and Spicy Sauce or banana ketchup

Sweet and Spicy Sauce
This sauce is perfect for seafood. Serve with Crispy Fried Fishballs (page 33), Stuffed Crabs (page 76) or Fried Shrimp with Assorted Dips (page 26). If stored in an airtight container in the refrigerator, it can keep up to a week.
Makes about 1/3 cup (80 ml) Preparation time: 5 minutes
1 tablespoon olive oil
4 tablespoons banana ketchup or tomato ketchup
1 tablespoon sugar
1 finger-length green chili pepper, deseeded and minced
Combine all ingredients in a small bowl, and mix thoroughly.

Serves 4
Preparation time: 1 hour
Cooking time: 1 hour

Direction:

• Wash the crabs thoroughly under running water. Bring the water and 1 teaspoon of the salt to a boil in a saucepan. Submerge the crabs and boil for 5 to 10 minutes. Take the crabs out and set aside.
• To remove the crabmeat, break the crab legs and claws off with your fingers. Place the crab with their underside facing up on a cutting board. Use a small knife to pry up the end of the crab’s “apron” (this is a small tab) and pull it off. Pry the hard shell off the body (you can use your hands to do this or a small knife inserted at the rear of the crab where the apron has been removed). With a small knife, scrape off the gills—a grayish white matter—and discard. Break the body in two to make it easier to remove the meat (you can do this with your hands or with kitchen shears). If the legs and/or claws look meaty, use kitchen shears to cut them in half and remove the meat. Discard the body cavity and legs after removing the meat. Set the crabmeat aside. Clean and reserve the outer shell of 8 of the small crabs or 4 or the medium-size crabs. Discard the remaining shells.
• Add 1 tablespoon of the oil to a skillet over medium heat. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the tomato and potato and sauté for 10 minutes, or until soft. Add the crabmeat, soy sauce, remaining 1/ 2 teaspoon of salt and the pepper. Cook for another 5 minutes, stirring frequently. Remove from the heat and let the mixture cool to room temperature.
• Fill each crab shell with the mixture, pressing lightly with a spoon. Brush egg over the mixture. Lightly drizzle the cornstarch mixture over the filling (use the back of a spoon to spread it around). Then sprinkle and lightly press the breadcrumbs on top of the cornstarch.
• Add the remaining 1 tablespoon of the oil to a skillet over medium heat. Place the shells stuffing-side down and fry for about 15 minutes, or until lightly browned. Alternatively, bake in a preheated oven at 425°F (220°C) for 15 minutes stuffing side up. Serve with steamed rice and banana ketchup or Sweet and Spicy Sauce

Fresh Pork Salad Rolls

Fresh Pork Salad Rolls

Variety of lumpia is the Filipino version of Chinese salad rolls. Unlike Lumpiang Shanghai, these roll are not deep-fried. Instead, the filling rests on a lettuce leaf inside a spring  roll wrapper. These spring rolls can make for a substantial snack on their own.

Ingredients:

Sweet Garlic Sauce
2 tablespoons oil
3 cloves garlic, crushed with the side of knife and minced
1 onion, minced
1/4 lb (125 g) pork loin or belly (also called “side pork”), diced
1/4 teaspoon salt
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
1/2 cup (130 g) finely chopped bamboo shoots (about one 10-oz (285-g) can)
1 carrot, peeled and cut into thin strips
1/4 lb (125 g) cabbage, thinly shredded
1 head green leaf lettuce
One 16-oz (500-g) package frozen spring roll wrappers (about 8 in/20 cm), thawed
Garlic chives or toothpicks, to secure the rolls
2 tablespoons crushed peanuts

How To Make Sweet Garlic Sauce, following the recipe
Sweet Garlic Sauce

Dip the Fresh Pork Salad Rolls (page 32) or the Crispy Fried Fishballs (page 33) in this sauce. Store in an airtight container in the refrigerator and it keeps for a week.
Makes about 1 cup (250 ml) Preparation time: 10 minutes Cooking time: 5 minutes
3 cloves garlic, crushed with the side of a knife and minced
3 tablespoons brown sugar
1 teaspoon salt
2 tablespoons soy sauce
1 tablespoon Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)
1 cup (250 ml) water
1 tablespoon cornstarch dissolved in 2 tablespoons of water
Combine the garlic, sugar, salt, soy sauce, vinegar, and water in a saucepan, and bring to a boil. Reduce the heat to low and add the cornstarch mixture. Stir until thickened, and remove from the heat.

Serves 4 to 6
Preparation time: 25 minutes
Cooking time: 30 minutes

Direction:

1. Add 1 tablespoon of oil to a skillet over medium heat. When hot, add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the pork and sauté for about 5 minutes, or until cooked (it becomes lighter in color). Add the salt, fish sauce, and pepper. Transfer the mixture to a large bowl and set aside.
2. Add the remaining tablespoon of oil to the same skillet over medium heat, and sauté the bamboo shoot, carrot, and cabbage for 5 minutes or until cooked. Add to the reserved pork mixture and stir to combine. Set aside to cool.
3. Set a wrapper on a flat surface and place a lettuce leaf in the top center of it, allowing about 1 1/2 inch (3.75 cm) of the lettuce leaf to extend beyond the top of the wrapper. Place about 1 to 2 tablespoons of the pork and vegetable mixture in the middle of the lettuce. Fold the bottom part of the wrapper over half of the filling and then fold the ends toward the middle. Secure the roll using
4. chive stalks (or insert a toothpick). To serve, pour Sweet Garlic Sauce on a roll and top with crushed peanuts.