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Contents

AGAR-AGAR SALAD - Philippines

INGREDIENTS:

  • FRESH AGAR-AGAR, CUT HALF AN INCH LONG
  • GREEN MANGOES [CHUPADERA], SLICED THINLY
  • CALAMANSI JUICE
  • ONIONS, FINELY CHOPPED
  • SILING LABUYU, FINELY CHOPPED {OPTIONAL}
  • SALT & PEPPER TO TASTE { According to taste}

PROCEDURE:

  • BLANCH UNCUT AGAR-AGAR IN BOILING WATER FOR 4 TO 5 SECONDS, DRAIN AND RINSE IN TOP WATER, THEN CUT TO SIZE AND SET IN A LARGE DEEP BOWL.
  • COMBINE ALL OTHER INGREDIENTS THEN MIX THOROUGHLY, MAKING SURE IT IS WELL COATED WITH THE CALAMANSI JUICE.

Chicken Adobo

INGREDIENTS:

  • 1 whole chicken: About (3 to 3.5 pounds)
  • Abulb of garlic: usually about 12 cloves of garlic
  • 1 cup coconut vinegar or any good vinegar will do
  • 1/2 cup soy sauce
  • 1 tablespoon black pepper (ground)
  • 5 dried bay leaves
    • Optional: When almost cooked add 4 peeled boiled eggs

DIRECTIONS

Cook for about 45 minutes

  1. Cut the chicken: Breast (cut the breast pieces into halves) , thighs, wings, legs.
  2. Put the chicken pieces in a pot. Add 2 cups of water. Bring it to a boil.
  3. Boil (medium high heat) for about 15 minutes (no cover on the pot).
  4. Turn down the temperature to medium low and add the garlic, vinegar, soy sauce, pepper and bay leaves. Cook for another 20 minutes.
  5. Continue to cook until the sauce is reduced to about 1 cup, about 10 minutes.
  6. Optional: At this time you add the peeled boiled eggs.
  7. Toss to coat completely, before moving to a serving platter.
  8. Serve with steamed rice (cooked with pandan is available).

Serves 4 to 6

Dinuguan

Ingredients

  1. 1 kilo of pork belly diced, or mix of pork meat, pork ears and pork liver (diced), pork innards
  2. 1 cup fresh or frozen pork blood
  3. 2 tbsp oil
  4. 3 cloves garlic minced
  5. 1 onion chopped
  6. a knob of ginger crushed or roughly chopped
  7. 2 laurel leaves
  8. 3-4 tbsp fish sauce
  9. 1 tsp salt
  10. 1/2 tsp black pepper
  11. 2 tsp sugar
  12. 1/2 cup of vinegar
  13. 2 cups water or stock
  14. 4 long green chili (or 3 labuyo chili)

Procedure:

  1. Saute onion, garlic, and ginger
  2. Add in pork meat cook until opaque
  3. Add laurel leaves, salt, pepper, sugar, fish sauce and vinegar
  4. Cover and let it simmer until almost frying - do not stir or remove the cover until you hear some sizzle
  5. Open the lid and add water or stock and let it boil until meat is tender
  6. Add pork blood stirring constantly to avoid curdling
  7. Add long green chili (labuyo chili)
  8. Cook for another 10 minutes to thicken adding a little more vinegar if you want it more sour.

Serve with Steaming Rice or Puto or Bibingka

To keep the dinuguan for a few days or even a week or two. You can freeze it. But never ever defrost and freeze again. Bacteria sets in the dinuguan will smell pungent. Portion freeze that is the best way to go.

Kilawin - Philippines

Ingredients:

  • I kilo galungung or yellow fin tuna fish or any type of Fresh fish - Canned or frozen will make the kilawin slimy and soft.
  • 1 cup Vinegar
  • 1/2 cup of calamansi juice ( lemon or lime will substitute)
  • 5 tablespoons of ginger
  • I medium onion (orange size)
  • 1 bulb of garlic
  • Hot chili Pepper (labuyo) to taste. Heat of pepper varies with the type.
  • Salt to taste

Clean fish, remove heads fins and tails. Wash fish with 1/2 cup of vinegar. Discard vinegar and drain fish.

Cut fish into small 1" pieces. Mince ginger, onion, garlic, and chili pepper fine.

Mix all ingredients together. Let marinate for at least two hours or longer. The longer the better.

Serve with crackers or the way you like it.


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