Arroz Caldo
Ingredients:
1/2 kilo chicken
12 cups water
1/2 cup rice
2 inch pc. ginger, pounded
4 cloves garlic, pounded
1/4 cup onions, chopped
2 tbsp. oil
salt, pepper, vetsin to taste
spring onions, for decor
12 cups water
1/2 cup rice
2 inch pc. ginger, pounded
4 cloves garlic, pounded
1/4 cup onions, chopped
2 tbsp. oil
salt, pepper, vetsin to taste
spring onions, for decor
Procedures:
Boil chicken until tender. Remove bones and shred meat into pieces. Return to soup stock. Add washed rice and simmer until soft. In a skillet saute garlic and ginger until brown. Add into soup stock and continue simmering. Season to taste. Place in individual bowls and sprinkle sliced green onions on top. Serve with patis.
Chicken Sopas
Ingredients:
400 gramsc sliced hicken (don’t remove the bones since it will give a nice broth)
200 grams pasta, cooked according to package direction
2 cups evaporated milk
1 medium carrot, julienned
2/3 cups green beans, sliced very thinly
3 cloves garlic, crushed then minced
1 can chicken broth cubes
1 egg beaten
3 tbsp melted butter
6 cups water or more
1 cup cork kernel
2 cups shredded cabbage
1 large onion, minced
1 stalk celery, sliced
1 tsp sugar
salt and pepper to taste
fish sauce to taste
chopped coriander for garnish
200 grams pasta, cooked according to package direction
2 cups evaporated milk
1 medium carrot, julienned
2/3 cups green beans, sliced very thinly
3 cloves garlic, crushed then minced
1 can chicken broth cubes
1 egg beaten
3 tbsp melted butter
6 cups water or more
1 cup cork kernel
2 cups shredded cabbage
1 large onion, minced
1 stalk celery, sliced
1 tsp sugar
salt and pepper to taste
fish sauce to taste
chopped coriander for garnish
Procedure:
Heat butter in a pot, then saute garlic and onions, then add chicken and stir until lightly brown. Add water, salt, pepper and chicken cube. Bring to boil, reduce the heat and simmer until the chicken is done. Add vegetable, sugar and fish sauce. Let it boil, simmer until the vegetables are done. Stir in the beaten egg, once the egg has been stirred, add the milk and continue stirring until mixture is simmering. Adjust the seasoning to taste. Turn off heat. Garnish with chopped corriander. Serve hot.
Lapaz Batchoy
Ingredients:
- 1 tbsp oil
- 1 clove garlic, minced
- 1 medium onion thinly sliced
- ½" gingerroot cut into strips
- ½ cup diced cooked pork meat
- ½ cup diced pork liver
- ¼ cup diced pork kidney
- 4 cups stock used for boiling meats
- 1 tbsp patis (fish sauce)
- 1 tsp salt
- ⅛ tsp pepper
- 2 oz misua or vermicelli or fine rice noodles (about 1 cup)
- 2 green onions, minced
Directions:
- In a medium saucepan, heat oil sauté garlic, ginger and onions for two minutes.
- Add pork liver and kidney.
- Stir-fry for 5 minutes.
- Add meat stock and bring to boil, season with patis, salt, and pepper.
- Lower heat, cover and simmer for 10 minutes.
- Add misua, cook 1 minute, and remove from heat.
- Garnish with grenn onion serve hot.
Chicken Mami
Ingredients:
1 cup cooked and flaked chicken meat
about 1/2kg egg noodles
5 cups chicken broth
2 hard-boiled eggs, coarsely chopped
2 stalks green onions, chopped and minced
patis
fried garlic chips (optional)
salt and pepper
Procedures:
1. Cook noodles in boiling water until done but not soggy. Drain. Divide noodles into 5-6 soup bowls.
2. Put chicken flakes, egg slices, and green onions on top of noodles in each bowl.
3. In a separate pot, allow chicken broth to boil. Season with salt, pepper and patis to taste.
4. Pour hot stock into each soup bowl. If desired, sprinkle with garlic chips just before serving.
2. Put chicken flakes, egg slices, and green onions on top of noodles in each bowl.
3. In a separate pot, allow chicken broth to boil. Season with salt, pepper and patis to taste.
4. Pour hot stock into each soup bowl. If desired, sprinkle with garlic chips just before serving.
Vegetarian Carbonara
Ingredients:
about 250 g of spaghetti pasta or any pasta of your choice
2 yolks of large eggs
2 tablespoons of olive oil
about 250 g of fresh button mushrooms sliced
4 tablespoons of double cream
salt, and freshly milled pepper
some freshly chopped basil
Procedure:
Start by cooking your pasta. Meanwhile heat your pan and add your olive oil, fry your mushrooms, put some salt and pepper. In a bowl whish your egg yolks and add the cream. Mix them together. Once the pasta is cooked, drain it and toss it in the same pan with the mushrooms. Add the cream mixture, freshly milled pepper, a little bit of salt and basil.
Beef Meatballs Lomi Soup
Ingredients:
half a kilo of fresh lomi noodles (or any noodle pasta dry or fresh)
1 liter of water
some rock salt
1 shallots sliced
2 cloves garlic
1 cube of beef bouillon (dissolved in one liter of water)
one cup of shredded cabbage, pechay baguio or any kinds of vegetables
half a kilo of ground meat
1 egg
2 tablespoons of flour
salt, pepper
1 onion chopped
Procedure:
Start by making your meatballs. In a bowl, put your ground meat. Add the chopped onion , egg and flour. Mix well. Add salt and pepper. Make some balls using the palm of your hands. Put it in the fridge for about thirty minutes. You should cover it to avoid getting the odor of the fridge. In a deep casserole, pour one liter of water, add some rock salt and let it boil. As soon as it boils, add the lomi noodles. Cook them as if you are cooking spaghetti pasta noodles. Strain them as soon their are cook. In another casserole let the beef bouillon reach its boiling point, then add your meat balls. Be sure to put them delicately. As soon as they changed color its already cook. Put your lomi in your serving bowl. Garnish it with sliced onion and chopped vegetables. Put the meat balls and pour in your boiling beef soup. The hotness of the liquid will cook your onion and vegetables. You can also top it with fried garlic.
Bam-i
Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. My vacation there when I was a teenager made me fall in love with their beautiful beaches and this delicious noodle recipe.
Ingredients:
half a kilo of vermicelli noodles
half a kilo of thick noodle (canton or udon type)
3 cloves of garlic
a quarter of kilo of shrimps, shelled and deveined
1 cooked chicken breast chopped
1 onion sliced
1 chinese sausage sliced
2 carrots cut in julienne strips
one cup of shreaded cabbage
some patis
1 chicken cube dissolved 1 liter of water
Procedure:
Start by frying your shrimps on a heated pan with oil. Add your garlic, onion and chinese sausage and sauté them. Add the carrots, chicken and your chopped cabbage. Pour your chicken broth and let it simmer. As it boils add your noodles and cover it. Once the noodles have wilted start mixing them. You can add more water if its necessary. Put some salt and pepper to taste. You can serve this with some hard boiled eggs decorated on the top.
Pancit Canton
Ingredients:
1 kilo of pancit canton
*1 kilo could serve about ten to twelve guests. But it depends on their capacity to eat and if there are other dishes on the table.
half a kilo of pork belly (slice thinly)
2 cooked chicken breasts (meat shreaded)
1/4 kilo of shrimps (shells removed )
1/4 kilo of squid balls (cut into two)
2 onions sliced
3 cloves of garlic
one cup of sliced cabbage
2 carrots (cut in julienne strips)
half a cup of caulliflower (cut in small pieces) you can also use some broccolli
half a cup of celery stalks sliced
one bunch of fresh kintsay (chinese parley)
1/4 cup of soy sauce
pepper
1 pork cube (dissolve in half a liter of water)
half a cup of water
Procedure:
There are many versions of cooking canton. This one is the version of my friend’s mom she taught us, and I swear its really good. In a big wok or sautéing pan, put the pork and half a cup of water. Cover it and let it boil. After few minutes of simmering you can take now the liquid from the wok. You will save it for future use later. Add oil on the wok and start frying the pork, once they change color, take them off and put the shrimps. Cook them lightly until they change color. Next put the squid balls and do the same. After all these fry all the vegetables lighlty. You can add more oil if necessary. The vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok, sauté the garlic and onion and pour the pork broth cube dissolved in water. Let it boil. Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to taste it, to determine whether you will need to put more or less. Let the canton noodles soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit canton drier you need to wait that the juice have already evaporated. But do not overcook because noodles have tendency to become soggy. At this point mix half of all the fried ingredients you have on the pancit. Mix them well to be sure they are proportionally distributed everywhere. The other remaining half of your fried veggies and meat goes on top of the noodles so that it will look more appetizing. Serve with kalamansi (lemon or lime) mixed with soy sauce and siling labuyo (chili hot pepper).
Pinoy Spaghetti Meatballs
Ingredients:
For the meatballs:
half a kilo of ground beef
half a kilo of ground pork
2 carrots chopped finely
1 onion chopped finely
1 egg
2 tablespoons of flour
salt and pepper
1 1/2 kilo of spaghetti noodles
2 liters of water
some salt and cooking oil
for the Spaghettti sauce:
1 bottle of tomato catsup
2 cans of tomato sauce
1 tablespoon of tomato paste
3 cloves of garlic chopped
2 onions chopped
some cooking oil
2 bay leaves
1 tablespoon of sugar
salt and pepper
cooking oil
some grated cheese
Procedure:
Start by preparing your meatballs. In a salad bowl put your ground pork and ground beef. Add the chopped onion and carrots. Mix well. Put some salt and pepper. Break the egg inside and fold in the flour. Continue mixing well. With your palm shape ball form like to make your meatballs. Put them in a plate with enough spacing. It is up to you if you prefer to make big balls or medium sized balls. Put them in the fridge to let them hold together. After about an hour, in a frying pan put some oil and fry your meatballs. Do not overcook them for you will cook them again with the tomato sauce. Just give them a ligh golden brown color on all sides. On the same pan add a little bit of oil and start sautéing your garlic and onions. Put your tomato paste and bay leaves. Pour the catsup, tomato sauce and water. Mix them well. Cover and let it simmer slowly for about twenty minutes. Add your meatballs and put some salt, pepper and sugar. Cover and let it simmer for another five minutes. In a big casserole put two liters of water with rock salt on it and 2 tablespoons of cooking oil. As soon as it boils add the spaghetti noodles. Cook them as per instruction. A spaghetti noodles would normally require about ten to eleven minutes of cooking for aldente and more for a much softer noodle texture. Strain them. Pour your sauce on the top and some grated cheese on it.
For the meatballs:
half a kilo of ground beef
half a kilo of ground pork
2 carrots chopped finely
1 onion chopped finely
1 egg
2 tablespoons of flour
salt and pepper
1 1/2 kilo of spaghetti noodles
2 liters of water
some salt and cooking oil
for the Spaghettti sauce:
1 bottle of tomato catsup
2 cans of tomato sauce
1 tablespoon of tomato paste
3 cloves of garlic chopped
2 onions chopped
some cooking oil
2 bay leaves
1 tablespoon of sugar
salt and pepper
cooking oil
some grated cheese
Procedure:
Start by preparing your meatballs. In a salad bowl put your ground pork and ground beef. Add the chopped onion and carrots. Mix well. Put some salt and pepper. Break the egg inside and fold in the flour. Continue mixing well. With your palm shape ball form like to make your meatballs. Put them in a plate with enough spacing. It is up to you if you prefer to make big balls or medium sized balls. Put them in the fridge to let them hold together. After about an hour, in a frying pan put some oil and fry your meatballs. Do not overcook them for you will cook them again with the tomato sauce. Just give them a ligh golden brown color on all sides. On the same pan add a little bit of oil and start sautéing your garlic and onions. Put your tomato paste and bay leaves. Pour the catsup, tomato sauce and water. Mix them well. Cover and let it simmer slowly for about twenty minutes. Add your meatballs and put some salt, pepper and sugar. Cover and let it simmer for another five minutes. In a big casserole put two liters of water with rock salt on it and 2 tablespoons of cooking oil. As soon as it boils add the spaghetti noodles. Cook them as per instruction. A spaghetti noodles would normally require about ten to eleven minutes of cooking for aldente and more for a much softer noodle texture. Strain them. Pour your sauce on the top and some grated cheese on it.
Pancit Palabok
Ingredients:
Noodles and Sauce:
1/4 kilo miki noodles
1/4 cup annatto seeds
1/4 cup shrimps
4 tablespoons flour or cornstarch
Water
Fish sauce
1/4 cup annatto seeds
1/4 cup shrimps
4 tablespoons flour or cornstarch
Water
Fish sauce
Palabok Toppings:
Hard boiled egg; sliced
Tinapa flakes (smoked fish)
Pork chicharon; grounded
Fried garlic; minced
Spring onions; chopped
Shrimps; boiled and shelled
Lemon or kalamansi; sliced
Tinapa flakes (smoked fish)
Pork chicharon; grounded
Fried garlic; minced
Spring onions; chopped
Shrimps; boiled and shelled
Lemon or kalamansi; sliced
Instructions:
Place the annatto seeds in 1/4 cup water for 30 minutes. Mash the seeds and set aside the annatto water. Discard the seeds.
Remove the shells and heads of the shrimps. Pound and mash in 2 cups of water. Drain the shrimp juice and set aside.
Combine the annatto water, shrimp juice, and flour. Bring to boil and season with fish sauce. Stir constantly to produce a thick sauce. Set aside.
Place noodles in a strainer. Dip in boiling water until tender. Drain well and set aside in a platter.
Pour the sauce over the noodles. Garnish with toppings. Serve hot!
Pancit Bihon
Ingredients:
1 package 8 oz pancit bihon (rice stick noodles)
2 cups chicken broth
2 cups chicken broth
Choose two of the meat following ingredients:
- 1 cup chicken breast; boiled and shredded in strips (preferred)
- 1 cup shrimps; shelled (preferred)
- 1 cup pork;cut in strips
- 1 cup pork, beef, or hotdog sausages
Choose two (2) of the vegetable ingredients;
- 2 cups cabbage; cut in strips (preferred)
- 1 carrot; cut into strips (preferred)
- 1 cup bagiuo beans; sliced
1 onion; chopped
3 cloves garlic; crushed
2 tablespoons soy sauce
Salt and pepper
Cooking oil
2 calamansi or lemon; sliced
1 tablespoon chopped scallions
3 cloves garlic; crushed
2 tablespoons soy sauce
Salt and pepper
Cooking oil
2 calamansi or lemon; sliced
1 tablespoon chopped scallions
Instructions:
Soak pancit bihon noodles to soften for 10 minutes.
Boil chicken in 3 cups water. Save 2 cups of the broth.
Saute gralic and onion, then add the meat ingredients. Season with soy sauce, then add the broth. Add the vegetables followed by salt and pepper to taste. When vegetables are cripspy tender, add the pancit bihon. Cook, stirring often, until all liquid has evaporated.
Garnish with scallion and serve with sliced calamansi or lemon.
