Filipino Food, Free Recipe, Cooking & Filipino Foods Information.

Ube Icecream

4 cups milk
2 cups sugar
2 cups boiled ube, mashed and strained

Procedure:

Scald milk and sugar, then gradually add ube. Mix thoroughly, cool, then freeze.

Arroz Caldo with Chicken

1 cup rice
1 small chicken
1 inch cube ginger
2 segments garlic, chopped fine
1 small onion, chopped
2 tbsps. lard
2 tbsps. patis
6 cups water
2 stalks green onion

Procedure:

Dress and cut the chicken into convenient pieces, wash and clean well. Pare and sliced the ginger thin. Saute the garlic, ginger and onion. Add the chicken and season with 2 tablespoonfuls patis. Cover, allow to simmer a few minutes. Add the rice and water, stirring all ingredients together to avoid sticking to the sides of the pan. Cook over low heat for 20 minutes or until chicken and rice are cooked. Add the chopped green onions
before serving.

Arroz a la Cubana

1/2 cup ground pork
1/2 cup ground beef
1/4 cup raisins
2 cloves garlic, crushed
1/4 cup sliced onion
1/4 cup sliced tomatoes
4 saba bananas
cooking oil
salt and pepper to taste
cooked rice
fried Eggs

Procedure:

Peel saba bananas and slice lengthwise. Fry in cooking oil. Saute garlic in 1 tablespoons oil until light brown. Add onion and cook until onion slices are transparent. Add tomatoes and when cooked, add the ground meats. Cook covered for about 10 minutes or until pork is cooked. Add raisins and cook another 5 minutes atirring cinstantly. Season to taste. Arrange freshly cooked rice on platter and over it, place meat and raisin mixture. Arrange fried bananas around rice. Just before serving, fry eggs and arrange on top.

Adobong Labong

3 cups labong, minced and balanced
1/2 cup pork, boiled tender and minced
1/2 cu shrimps, minced
5 segments garlic, chopped
4 tablespoons vinegar
1-1/2 tablespoons patis
1 medium-sized onion, chopped
2/3 cup shrimp and meat stock
5 tablespoons fat

Procedure:

Brown garlic and onion in fat. Add pork and shrimps. Continue cooking mixture infat, stirring constantly until shrimps are almost cooked. Add patis and stock and then labong. Simmer until labong is cooked and then add vinegar. Continue simmering until almost all liquid has evaporated. Add fat and cook about 6 minutes more. Season to taste.

Arroz a Caldo with Goto

1 cup rice
1 small onion
2 cups boiled goto
2 tablespoons patis
2 segments garlic
2 stalks onion leaves
1 pinch pepper

Procedure:

Clean the goto and simmer in water to cover until tender. Cut into serving pieces. Saute garlic, onion and rice. Add the liquid in which the goto was cooked (at least 6 cups). When rice is almost cooked, add goto and patis and continue cooking until done. Fry more garlic until golden brown and sprinkle on each serving together with finely shredded onion leaves and pepper.

Bañgus en Tocho
Philippines Bangus Fish

1 large, fat bangus
oil or lard
2 tbsps. ginger, cut into very thin,
narrow strips about 3/4 inch long
2 sections garlic, chopped fine
6 fair-sized tomatoes or 4 large
tomatoes sliced
2 tablespoons tajure
2 tablespoons tausi
1 onion sliced in long, narrow strips
1 cake tokua, cut into pieces
3/4 inch long and 1/8 wide
2 tablespoons vinegar
sugar to taste
salt

Procedure:

Clean the fish and cut into serving pieces 1/2 inch thick. Salt and let stand 15 minutes. Drain . Fry in hot lard until brown set aside. Fry the onion and the tokua and set aside. Saute in remaining lard the garlic, ginger, and tomatoes. Add to this the tajure dissolved in 1 cup of water, then the tausi and the fried tokua, sugar to taste and onion.

Simmer 5 minutes. Add 2 tablespoons of vinegar and simmer 5 minutes longer. Drop the fried fish into this mixture and continue cooking 3 minutes.

Bago-ong Guisado Native

4 tablespoons lard
4 cloves garlic
1 tsp. sugar
1/2 cup bago-ong
2 tablespoons native vinegar

Procedure:

Heat lard. Add chopped garlic and fry until brown. Add bago-ong and stir. Add vinegar and sugar and simmer until done.

Jamon en Dulce

1 fresh or tongue
1 chorizo de Bilbao or slices of
chinese ham
1 can mushrooms
1 can tomato sauce
1/2 cup sliced carrots
2 sweet red and green peeprs, quartered
1 can sweet peas
6 or more bananas (saba) cut as desired
then fried soy sause to taste
1/4 tsp. ground pepper
1 tsp. Worcestershire sauce
5 tbsps. flour
2 tbsps. margarine
salt and pepper

Procedure:

Boil ham for twenty minutes in enough vinegar and water to cover. Remove from liquid and scrape off all the dirty parts. Boil again (with thyme, cloves, cinnamon, laurel, oregano, 1 head garlic, 1 cup sugar, 1 cup of Anizado wine, or 1 bottle of cerveza Negra), in enough water to cover. Cook until ham is tender. Remove skin and coat with sugar or caramelo. Brown top under broiler or by applying a red-hot pancake turner on sugar coating.

Chicken Pastel

1 young chicken
1 spanish sausage (chorizo de Bilbao)
1 can Vienna sausage
1 can drained peas
1 lemon or dayap
3 tbsps. soy sauce (toyo)
2 hard-boiled eggs
6 tbsps. better
5 cups cold water
salt and pepper

Procedure:

Dress and bone the chicken. Cut into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the toyo.Let stand for 15 minutes. Put in a saucepan with water and salt and pepper to taste and simmer until the meat is tender and most of the liquid has evaporated. SLice the hard-boiled eggs, Vienna sausage and chorizo in butter until brown. Remove from pan and place in pastelera (or a pyrex serving dish) with the remaining sauce. Arrange the sliced eggs, peas and Vienna sausage on top of the chicken, then let cool. Cover the top wit pie crust. Press edges. Bake in moderate oven until brown. Serve hot.

Lechon de Leche

small pig
tamarind leaves
2 cups boiling water
liquor

Procedure:

Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig on rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over the pig.

Cover the skin with geased paper and roast ina moderate oven about 4 hours, basting every 15 minutes with liquor from the pan or thrust bamboo ople through pic and roast turning slowly, over charcoal fire. Serve with liver sauce.