filipinos, please share your favorite recipes. thanks?

Question

i'm learning to cook ^_^

please share your favorite recipes, be it desserts, snacks, or meal

Answer 1

MIXED NOODLES

240 g egg noodles
2 tablespoons peanut oil
1 onion
1 garlic clove
1 cup shredded cabbage
2 tablespoons light soy sauce
180 g cooked prawns
180 g cooked chicken
45 g cooked ham
pepper
lemon wedges

Soak egg noodles in warm water for 10 minutes to loosen strands. Drain. Boil noodles in lightly salted water for 3 minutes or until tender but still firm to bite. Drain.
Heat oil in a wok and fry finely sliced onion and finely chopped garlic until golden.
Add shredded cabbage and stir fry for 2 minutes. Add soy sauce mixed with 2 tablespoons of water, cover and cook for 3 minutes.
Add prawns, chicken, ham and noodles. Toss and fry until heated through and no liquid remains.
Season with pepper and serve.
Garnish with lemon wedges to add piquancy to individual serves.
Tip. Cooked pork can be used instead of chicken or as an extra.


PORK ( CHICKEN) ADOBO

/2 yellow onion
1 head garlic
2 lbs pork (chops, steaks or sliced stir fry)
1 cup white vinegar, additional may be needed
1-2 cup water
1/4-1/2 cup balsamic vinegar
1/4 cup soy sauce
1 teaspoon paprika
2 tablespoons olive oil, enough for browning
2 tablespoons cornstarch
2 tablespoons water

Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
Brown the finely diced onion and the garlic in a large pot with a little oil.
Cut the pork or chicken into 1”x1” to 1”x3” pieces. If using bone-in, just cut away some of the larger pieces from the bone.
Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
Bring it to a low boil at about medium-high.
Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
Sometime during the 20 minutes, add the balsamic vinegar (to taste). I usually cook it for more than 20 minutes. The extra time doesn’t hurt the meat and actually makes it tenderer (Probably because of the vinegar).
With about ten minutes left, add the soy sauce.
If you cook it as long as I do (30-40 minutes), you will want to have an extra cup of water and some vinegar (white) on hand since the mixture will probably reduce too much.
When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
While the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.


PHILIPPINE MUNG BEANS

1 1/2 cups dried mung beans
1-1 1/2 cup onions, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons fresh gingerroot, peeled and finely minced
1-2 small fresh chili pepper, minced
5-6 garlic cloves, minced
14 ounces coconut milk
1 tablespoon soy sauce
2 cups finely chopped chard leaves

Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
While the beans are cooking, saute the onions in the oil with salt.
When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
Add the coconut milk and simmer for 5 more minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve (I like it with rice).

LUMPIA (FILIPINO EGG ROLLS)

1 (20 count) package lumpia skins (or egg roll wrappers)
1/2 lb ground beef
1/2 lb ground pork
1 cup green onions, minced
1 cup carrots, minced
1 cup celery, minced (same as above)
1 egg, beaten
4 tablespoons soy sauce
1/2 teaspoon ground pepper
Seal wrappers with with following mixture
1/4 cup flour
1/4 cup water

Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
Serve with sweet and sour sauce.
Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.


http://www.recipezaar.com/recipes/filipino

Answer 2

LONGANISA HAMONADO
1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings



Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.

Answer 3

Go to Pinoycook.net. Her recipes are easy and always turn out yummy.

Answer 4

Kare-Kare, Crispy Pata, Sinigang na sugpo, Lechon Kawali, Laing, and many more

Answer 5

adobo..either chicken, pork or mix of d two. boil in a small amount of water then when it dries fry it with garlic and onions. after that pour soy sauce and pepper...wait again until the soy sauce is absorbed by the chicken/pork..then add small amount of vinegar and table salt( ajinomoto?)

Answer 6

beef mechado

beef
tomato sauce preferably del monte
potatoes, pickles
red bell pepper, onions, garlic, soy sauce

for the beef to have a great flavor marinate in soy sauce with calamansi. boil it preferably in pressure cooker. then leave it there. saute in a pan garlic, onions. put in potatoes and then put in boiled beef in the pressure cooker. add the tomato sauce and then add bell pepper and pickles for saucy look. sprinkle with ground pepper and vetsin.

Answer 7

go to www.pinoycook.net this is very informative & easy & practical as well of course super yummy pinoylicious....thanks to Connie...

Answer 8

its too many to mention..just go to yahoo.com search > filipino recipes...