give ten (10) recipes of any different provinces in the philippines?

Question

any viand, appetizer, delicatessence, etc.

Answer 1

there's adobo (chicken or pork) made with soy sauce, garlic, laurel leaves

there's lechon (roasted pork)

imbutido (meat loaf)

goto (contains pork) rice type of soup

arrozcaldo (contains chicken and ginger)also rice type of soup

pancit (noodles)

lumpia (meat&veggies wrapped in a thin wrapper and fried)

toron (same wrapper as lumpia, but inside is banana and langka, then the whole thing is deep fried with a coat of brown sugar)

nilaga (boiled beef) with veggies, very good beef broth soup

sinigang (could be pork, beef, or fish) soup with veggies, but uses tamarind to flavor the broth

then there's the famous balut (duck egg) known aprhodesiac, and known to be good for the knees

Answer 2

I am Filipino and this is something I cook for myself every Sunday. It comes from the Bicol Region, particularly the province of Albay.

Ginataang Pako

1 cup native wild fern, tips only
1/2 cup snake/string beans, cut into 2-inch strips
1/2 cup okra, cut into 1-inch strips
1/2 cup squash, diced
1/2 cup eggplant, cut into 1-inch pcs
1/2 cup mexican beans (or pinto beans)
1/2 tsp grated lemon zest
2 pcs chilies, whole
1 tbsp garlic, minced
1 tsp ginger, minced
2 tbsp onions or shallots, minced
2 cups pure coconut milk
1/2 cup water (as needed)

Put coconut milk in a shallow pan, preferably a wok. Add garlic, ginger, onions, lemon zest, and chilies. Simmer over a low fire, stirring constantly. This is very important, because the coconut milk will curdle if you stop stirring. Once it starts to boil, add string beans, okra, and mexican/pinto beans. Keep stirring. After five minutes, add eggplant. Keep stirring. After two minutes, add squash, and keep stirring.

Add the wild fern only when the coconut milk starts to have a yellowish tinge, your indication that the squash is done, and the dish is almost ready. Keep stirring. After two minutes, take the wok out of the fire. (Turn off the stove, of course.)

Yummy! (And keeps your stirring arm slim, too, lol!)

Answer 3

Kripsy Pata !! (deep fried pig bones, with meat on them) with garlic rice !! yuuuummmmmmmm !

Answer 4

Yogurt and Honey Muffins

Ingredients:
•1 large Egg
•55 gms Butter
•5 tbsps Honey
•65 ml Lemon Juice
•140 gms Plain Flour
•240 ml Plain Yogurt
•Â¼ tsps Grated Nutmeg
•Grated Rind of 1 Lemon
•170 gms Wholemeal flour
•1 ½ tsps Bicarbonate of Soda
Method:
1.Preheat a 175 degrees F/ 190 degrees C/ Gas 5 oven. Grease a 12-cup muffin tin or use paper cases.
2.In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.
3.In a bowl, whisk together the yogurt, egg, lemon rind and juiice. Add the butter and honey mixture. Set aside.
4.In another bowl, sift together the dry ingredients.
5.Fold the dry ingredients into the yogurt mixture to blend.
6.Fill the prepared cups two-thinds full. Bake until the rops spring back when touched lightly, 20-25 minutes. Let cool in the tin for 5 minutes before turning out. Serve warm or at room temperature.

Tip: When whipping heavy cream always whip in a stainless steel bowl. Aluminum bowls will cause the cream to turn grayish in color and the cream will taste metallic.
Mutton Biryani
Ingredients:
•750 gms Meat
•4 cups Rice
•4 Cloves
•2 Onions
•3 Bayleaf
•Â½ cup Ghee
•2 Cardamom
•20 Mint Leaves
•Â¼ tsp Cumin seeds
•Â¼ cup Vegetable Oil
•1½ cups Coconut Milk
•1 tsp Green Chilli paste
•2 tsp Coriander powder
•2½ tsp Ginger-Garlic Paste
Method:
1.Heat oil and Ghee together. Add cloves, cardamom, bayleaves and cumin Seeds.
2.After a minute add onions and cook till light golden.
3.Now add chilli paste, ginger-garlic paste and cook well. If needed add 1/4 cup water and cook till oil seeps through the mixture.
4.Add meat and coriander powder and half cup of water and cook well.
5.Cook for 2 minutes and now add coconut milk to it.
6.Mix everything and cook in pressure cooker until 3 or 5 whistles. Let it cool.
7.Separate meat pieces from the liquid into a big bowl and measure the liquid.
8.Make sure there are atleast eight cups of liquid (add if required), pour it in the bowl.
9.Add the meat pieces back to the measured liquid and boil till it starts bubbling check for salt and spice.
10.Add soaked drained rice and sprinkle mint leaves on top and cook it on medium heat stirring occasionally until the rice is done.


Tip: Roast diced onions, carrots, and celery in the pan right along with meat. With the vegetables cooked down and flavored with the meat juices, you've the base for a wonderful gravy.
Kashmiri Pulao

Ingredients:
•500 gms basmati Rice
•3 Cloves
•1 Bayleaf
•Rose Water
•1 tsp Sugar
•2 cups Milk
•Salt to taste
•2 tbsp Ghee
•1" Cinnamon
•3 Cardamom
•Â½ cup Cream
•Â½ tsp Cumin seeds
•1 cup chopped mixed Fruits

Method:
1.First of all gently wash the rice and soak them in water for abut 10-15 minutes.
2.Heat ghee in a pan.
3.Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms.
4.Now add soaked rice and fry for 2 minutes.
5.Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
6.When cooked, mix in chopped mixed fruit.
7.Sprinkle few drops of rose water before serving.


Tip: Before cooking rice, if you soak it in water with two teaspoons of salt, it will increase its whiteness and prevent the rice from breaking.
Fruit flan
Serves: 4-6
~Ingredients

For the base

4 slices of bread
2 tbsp cocoa powder
2 tbsp Zero sweetener
1 tbsp crushed walnut
For the filling

500 ml skimmed milk
3 tbsp skimmed milk powder
3 tbsp sweetener (Zero)
2 1/2 tbsp custard powder
1 tsp vanilla essence
For the topping
2 slices apple
2 halves peaches
4 or 5 litchis
1 kiwi
1 slice pineapple
Small bunch of grapes
2 tsp honey
A pinch of cinnamon powder
~Method
After slicing off the sides/crusts of the bread, put the base ingredients into a blender to make a crumb-like mix.
Press the crumbs at the bottom of the serving dish, except for a small portion, which you can keep aside for decoration.
Mix the custard powder in half a cup of cold milk and keep aside.
Mix the milk powder with the remaining milk and boil it. Then mix the custard milk in this and cook on low heat for about two minutes. Then add the Zero sweetener. Cool and add the essence.
Pour a little custard over the base, chill and pour the remaining custard. Use a shallow bowl, that is not too flat.
Top with chopped fruit for decoration. Sprinkle the cinnamon powder and pour the honey, just before serving.
Mocha Oreo Pie

Serves: 4-6
~Ingredients
Base
2 bread slices
2 tbsp cocoa powder
2 tsp sweetener (Zero)
3-4 Oreos (cookies)
Filling
200 gm low fat whipped cream
1 tsp coffee dissolved in 1 tbsp water to make a coffee concentrate
For crumbs

2 bread slices
2 tbsp cocoa powder
2 tsp Zero sweetener
3-4 Oreos (cookies)
~Method
Blend all ingredients for the base in a blender and press at the bottom of the pie dish.
Spread a layer of coffee cream (mix the cream and coffee concentrate).
Sprinkle a layer of crumbs over this.
Smoothen the top. Chill. Dust with cocoa powder before serving.
Peach passion tarts

Serves: 4-6
~Ingredients
100 gm flour
50 gm low-fat margarine (cold)
2-3 tbsp water to bind
1 tbsp whipped cream
Chopped peaches/passion fruit/any other fruit
~Method 1110

Cut the butter and rub into the flour with fingertips till mix looks like crumbs.
Make the dough by binding with water and chill the dough for half an hour.
Make small balls and press into tart moulds.
Bake in moderation over (350 degrees F) for 15 minutes till golden.
Remove from the oven and cool.
Spoon in 1 tbsp cream (whipped) and then top with chopped peaches and passion fruit or you can use any other fruit.