Category: Recipe Roundup


Itlog na Maalat or Salted Eggs

Itlog na Maalat or Salted Eggs

In Philippines, salted egg is a preserved food product made by soaking duck or chicken eggs in brine, or packing each egg in damp, salted charcoal. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour.

Salted eggs are normally boiled before being peeled and eaten. They can be used as a condiment, as a garnish to other dishes,  and for fillings.  They are best enjoyed during breakfast along with fresh slices of onions, tomatoes, and steamed white rice.  The egg white has a sharp, salty taste while the orange red yolk is rich, fatty, and less salty which Filipinos enjoy very much.

Ingredients:

6-duck eggs (chicken eggs optional)

1-cup sea salt

4-cups water

How to Prepare:

  1. Wash duck eggs with lukewarm water to remove any dirt.
  2. Pour 4-cups of water and 1-cup of sea salt into a small sauce pan. Heat salt and water mixture until the sea salt dissolves completely.  It is now called a brine.
  3. Set the brine aside until it has cooled down.
  4. Place eggs in container then pour the brine until it completely covers the eggs and seal air-tight.
  5. Keep container in a dark place like the corner of your cupboard and let it sit between 21 to 30 days.
  6. After the “incubation” period, remove the eggs from the brine and give them a quick wash under cold water.
  7. Then boil the eggs just like regular hard boiled eggs.
  8. Once the eggs are hard boiled, let them cool for a while before placing inside the refrigerator. Traditionally, Philippine commercial salted eggs are dyed red to distinguish the salted eggs from the regular eggs.
  9. Consume the salted eggs within 15 days of refrigeration.
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‘Tortang Talong’ is a simple but tasty, budget friendly Filipino dish.  It is made of grilled eggplant and then dipped in eggs mixture and deep fried.  It is always accompanied by white rice and can be enjoyed during breakfast, lunch or dinner.

Tortang Talong (Eggplant Omellete) - a tasty, budget friendly Filipino dish

Tasty Filipino Dish

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 2 to 4 talong (eggplants), average size
  • 2 to 3 eggs, beaten
  • salt and pepper, to taste
  • 1 tsp garlic, finely chopped
  • 1 medium Onion, chopped
  • oil, for frying

Cooking Procedure:

  1. Grill the eggplants until tender (the skin is charred and blister appear)
  2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by  using the back of a fork. Set aside.
  3. In a bowl, beat the eggs and season with salt and pepper, put the chopped garlic and onions, and mix well.
  4. In a skillet, heat oil over medium heat.  Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
  5. Fry until golden brown on one side, then turn and brown the other side. Keep warm and serve.
  6. Serve it with steamed white rice and sweet chili sauce.

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Halo-Halo

Halo-halo (Mix-Mix) is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which various boiled sweet beans and fruits are added and served in a tall glass or bowl.  It is basically a mixture of sweet preserved beans (red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. There are many varieties of halo-halo recipes depending on your favorite ingredients and taste.

Halo Halo is a mixture of shaved ice and evaporated milk to which various boiled sweet beans and fruits are added.

Halo-halo also known as Mix-Mix, it is a very popular Filipino dessert.

Ingredients:

2 tablespoon purple yam jam (haleyang ube)
2 tablespoon jackfruit (langka)
2 tablespoon saba bananas
2 tablespoon sweet potatoes (kamote)
2 tablespoon red mung beans
2 tablespoon young coconut (macapuno)
2 tablespoon gelatin (green or red or both)
250 ml evaporated milk
shaved ice to fill the glass

A scoop of your favorite ice-cream

2 tablespoon caramel custard (leche flan)

 How to Prepare:

Put all fruits and the sweet ingredients in a bowl in any order of your preference, followed by shaved ice, evaporated milk and scoop of ice cream.

Mix, eat and enjoy!

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Pinoy Arroz De Valenciana

An all time Filipino favorite, a Filipino adaptation of the famous Spanish dish that makes a satisfying one-pot meal.  Being the staple food of Filipinos, rice is cooked several ways and Arroz Valenciana is just one of the most favored because you don’t have to think of any other dishes to pair it with.  Arroz Valenciana is fondly dubbed as Poor Man’s paella.  The Valenciana is basically stove-top cooking whereas, paella is more of baking and uses more seafood ingredients.

Arroz Valenciana is great for Christmas, Fiestas, weddings, birthdays, and available in restaurants in Philippines.  It’s a complete meal, and is healthy, too.  Recipes vary for each and every household and some people add shrimp, soda, or coconut milk as water substitute which enhances the taste of this dish.

 

Arroz Valenciana is fondly dubbed as Poor Man’s paella

A Filipino adaptation of the famous Spanish dish

Ingredients

  • 1 1/2 cup white rice
  • 1 1/2 cup glutinous rice (malagkit)
  • 1/4 kilo pork liver
  • 1/2 cup oil
  • 1/4 kilo chicken
  • 1/2 kg pork loin
  • 2 cloves garlic, minced
  • 1 large onion, sliced
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 small can green peas
  • 1 red bell pepper, sliced
  • 3 hard-boiled eggs, sliced
  • 1/4 cup raisins
  • 3 pcs dried bayleaf
  • 1/4 teaspoon peppercorns
  • salt to taste
  • Onion leaves

Instructions

1. Boil the pork & chicken in 6 cups of water – with onions, bayleaf and peppercorns, add 1 teaspoon of salt

2. Once the pork & chicken are cooked, separate the stock and set aside

3. Slice pork and chicken to bite sizes

4. Mix glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of pork & chicken stock. Stir once in a while to prevent burning

5. Fry Pork liver and set aside

6. Fry in hot oil, Saute garlic, and the remaining onions. Season with salt and pepper.  Add the cooked pork meat & chicken, bell pepper, green peas and simmer for a few minutes

7. Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly

8. Arrange on a platter and garnish with sliced hard-boiled eggs, strips of onion leaves

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Calamares (Pritong Pusit)

Calamares is one of Philippines’ most famous seafood appetizers, served with rice, or served as a pulutan (beer accompaniment).  It is also one of the easier Filipino dishes to cook.  It is made of squid, sliced into rings, and deep fried.  Filipinos love this finger food and is easily available in restaurants and bars, now it is also considered as street food because of it’s popularity.

Deep fried squid, sliced into rings.

Deep fried squid, sliced into rings.

Ingredients:

1 kilo medium to large sized squid, cleaned and sliced into rings

1 cup all-purpose flour

1 piece raw egg, beaten

1 cup breadcrumbs

1/2 teaspoon ground black pepper

2 cups cooking oil

Salt

Preparation:

1. Combine squid, salt, and ground black pepper then mix well. Let it stand for 10 minutes.

2. Heat a cooking pot and pour-in cooking oil.

3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.

4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown.

Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.

5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.

6. Serve hot, crispy and crunchy along with the dipping sauce like spicy vinegar or sinamak.

 

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Kwek-Kwek

Quail eggs are considered a delicacy in many countries, including Western Europe and Northern America.  In some other countries, quail eggs are considered less exotic and can be found in their daily food.  In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried.  Quail eggs are often believed to be high in cholesterol, but evidence shows their cholesterol levels are that of chicken eggs.

 

Quail Eggs Delicacy
Quail Eggs Delicacy

Ingredients:

12 soft boiled quail eggs, peeled

Cooking oil

Cornflour

Skewer (optional)

Batter:

1 cup plain flour

1/2 cup water

Salt and pepper to taste

Food colouring (orange preferred)

Sauce:

1/4 cup rice vinegar

4 tablespoon brown sugar

1/4 cup ketchup

2 teaspoon soy sauce

Procedures:

  1. Batter: Put a few drops of food colouring into the water.  Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour. Mix well and remove lumps.
  2. Eggs: Heat oil in wok until hot. Roll the peeled quail eggs into the cornflour then drop them into the batter so it’s fully covered and deep fry in hot oil until crispy.
  3. Sauce: Mix all the sauce ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
  4. Serve the kwek-kwek warm with sauce on the side. (some people serve it with spicy vinegar and chopped onion, chili, & cucumber)

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Leche Flan

Recipe for Leche Flan

Recipe for Leche Flan

One of the best Filipino desserts is the famous Leche Flan. In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although it can also be baked.

Ingredients:
Custard:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

How to prepare Caramel:
Put sugar and water in a saucepan
Caramelize on high heat and pour the caramel on the aluminum moulds (any shape is fine)

How to prepare Custard:
1. Blend all ingredients in a blender or by hand. Pour mixture into the mould.
2. Cover with aluminum foil. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR Bake for about 45 minutes.
3. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking
4. Let cool then refrigerate.
5. To serve: Place serving dish over top of loaf pan, and invert.

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Buko Salad

One of the best and also the easiest filipino dessert ever created is the Buko Salad.  Young, tender coconut meat is used and mixed with cream, milk and cheese.  Buko salad is very popular during fiestas and Christmas in Philippines.  Everybody loves this delicious and yummy sweet dessert.  The recipe can vary by adding different fruits.  Buko salad has a creamy, sweet and cheesy base with soft and chewy ingredients that adds excitement to one’s palate.

Ingredients

1 can nata de coco, small and drained (red)
1 can kaong, small and drained (green)

1 cup thick all purpose cream
1 can condensed milk
1 can fruit cocktail,drained
1 box (10 g) raisins
6 cups shredded buko meat (young coconut)
100 g cheese (cubed)

Preparation Procedure

  1. In a mixing bowl, combine young coconut, kaong, nata de coco, fruit cocktail, and raisins.  Gently stir
  2. Add sweetened condensed milk, cream, and cheese. Mix slowly. Adjust sweetness and cream accordingly
  3. Refrigerate for at least 4 hours before serving
  4. Serve it chilled and enjoy anytime of the day!

 

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Sapin Sapin

One famous Filipino dessert which is made up of glutinous rice and coconut milk is Sapin Sapin, meaning “layer by layer”.  There are different versions and you can use different colors for each layer but the common colors are the white, purple, green, and yellow combination. Sapin sapin is very easy to prepare and can be eaten anytime, anywhere. It also served during special occasions like fiestas and other religious events in Philippines such as Undas and Holy Week.

Ingredients:
1 Can Condensed Milk
1 Can Coconut Milk
1 1/2 Cups Sugar
1 3/4 Glutinous Rice
Food Coloring (Yellow, Purple)

Instructions:

  1. Mix all ingredients together except the food coloring.
  2. Divide the mixture into 3 portions – white, purple, yellow.
  3. Grease the round pan and steam the white mixture first for 15 minutes.
  4. Then, put the yellow mixture on top of the white mixture and steam for 15 minutes. After that..add the purple mixture and steam.
  5. Let it stand for 15 minutes to cool down before serving with fried grated coconut or Latik.

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Chicken Barbeque “Inasal”

Chicken barbecue or chicken “inasal” is chicken parts seasoned and coated in a barbecue sauce, then grilled or smoked. It is a very simple and popular Ilonggo dish in Philippines and considered as one of the best street foods. Chicken is simply grilled while being basted with a mixture of oil, margarine and calamansi juice, its color perked up with achuete seeds.

Chicken Barbeque Ingredients:

1 kilo chicken (whole or cut in pieces)

1 cup soy sauce

1 head garlic, minced

1 onion, finely chopped

3 tablespoons of calamansi juice or lemon juice

1/2 cup of sprite, 7up or beer

2 cups of tanglad (lemon grass) for whole chicken

1 teaspoon ground black pepper

3 tablespoons of brown or white sugar

Bamboo sticks or Skewers

Basting Sauce:

3 tablespoons annatto oil (atsuete oil)

1/2 cup margarine, softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

How to Cook:

1.  Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.  Marinate in the refrigerator for 1 to 3 hours.

2. To prepare basting sauce: Heat oil in a saucepan then add margarine and salt. Drop in achuete seeds and stir until color is extracted. Remove from heat and add calamansi juice. Use to baste chicken.

3.  To barbeque chicken that are cut into pieces, Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked. (If it is grilled whole, Stuff the chicken cavity with tanglad or lemon grass)

4.  Grill the chicken while basting generous amount of the margarine mixture (you can also put in oven until golden brown if desired)

5. To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there’s no reddish (blood) areas on the inside of the meat, the chicken is cooked.

6.  Enjoy this delicious chicken recipe with a hot sauce or sinamak!

 

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