Receipes for philipinno food?

Question

I would love philipinno receipes

Answer 1

It is spelled Filipino.

Answer 2

Pork / Chicken Adobo: ( chicken and or pork cooked in soy sauce vinegar and pepper.)

Ingredients:  

1/2 kilo pork, cut in cubes

1/2 kilo chicken, cut into pieces

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup vinegar

2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

3 tablespoons water

Cooking Instructions:

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and plain rice.

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Kare Kare(beef and or ox tail in peanut sauce.)

Ingredients:  

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

1/2 kilo oxtail, cut 2 inch long

3 cups of peanut butter

1/4 cup grounded toasted rice

1/2 cup cooked bagoong alamang (anchovies)

2 pieces onions, diced

2 heads of garlic, minced

4 tablespoons atsuete oil

4 pieces eggplant, sliced 1 inch thick

1 bundle Pechay (Bok choy) cut into 2 pieces

1 bundle of sitaw (string beans) cut to 2" long

1 banana bud, cut similar to eggplant slices, blanch in boiling water

1/2 cup oil

8 cups of water

Salt to taste

Cooking Instructions:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

In a big pan or wok, heat oil and atsuete oil.

Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Serve with bagoong on the side and hot plain rice.

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Pancit Palabok:(rice flour noodles topped with crab sauce, eggs, shrimps, squid, garlic...)

Ingredients:  

Palabok Noodles / Sauce

1/2 kilo miki noodles

1/2 kilo small crabs

5 cloves of garlic, minced

1 onion, chopped

2 tablespoons of atchuete seeds or oil

2 tablespoons of patis (fish sauce)

4 tablespoons of cornstarch, dissolved in water

1 teaspoon of monosodium glutamate (MSG)

1 1/2 cups of water

Palabok Toppings

Tinapa flakes (smoked fish)

Cooked shrimps, shelled

Squid adobo, sliced into rings

Pork chicharon, grounded

Spring onions, chopped

Hard boiled eggs, shelled, sliced

Fried garlic, minced

Fresh calamansi (lemon), sliced

Cooking Instructions:

Extract fat and meat from clean crabs, set aside.

Pound crab and extract juice on 1 1/2 cups of water

On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.

Add corn starch and continue to simmer while constantly stirring until thick.

Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Answer 3

bagoong ... easier to by at the store

Answer 4

Lumpia  



Ingredients:

1 package Lumpia wrappers (25 each)

Vegetable oil (enough to deep fry 2-3 inches deep in skillet)

1 ½ lbs Ground pork

2 Carrots, shredded

Green onion, thinly sliced

Handful of Bean sprouts 3 Celery stalks, diced

Oyster sauce

Shoyu

Sesame oil

Salt and pepper to taste

Cooking Instructions:

Brown pork, flavor with oyster sauce, shoyu, sesame oil, salt and pepper to taste. Add carrots and celery cook for about 5 minutes or slightly softened. Add bean sprouts and green onions stir though and remove from heat. Drain mixture in colander. Adjust flavoring with shoyu and oyster sauce. Let cool to handling temperature. Arrange wrappers into a diamond shape spoon mixture into center, fold down top corner, sides and seal the bottom corner with water. Deep fry and drain on brown paper bags topped with paper towel. Serve with dipping sauce of equal parts of shoyu, sugar and water.

Pancit



Ingredients:

500 grams Bihon Noodle

1 whole Chicken

2 Garlic cloves, crushed

1 medium Onion, diced 2 Tbsp Fish sauce (Patis)

2 Tbsp Soy sauce

Carrots

Green onions

Optional: Try 'em wit broccoli, shrimp, prawns

Cooking Instructions:

Soak noodles in water, then drain 'em. Boil chicken, cut into pieces, and save the broth Sauté garlic, onion, chicken, vegetables in fish sauce, and add pepper until half cook. Put 1 cup of chicken broth into pan, 2 tbsp soy sauce, boil. When broth is boiling, put in noodles. Over low fire, stir until noodles until soft. Add cooked vegetables and cook over low flame for about 5 minutes. Sprinkle green onions before serving.

Suman



Ingredients:

5 Cups Sweet Mochi Rice

1 can Coconut milk

1/2pkg Frozen (fresh) Shredded coconut

1 box CH Dark brown sugar  

Cooking Instructions:

Cook the 5 cups sweet mochi rice. In a seperate pot, add the 1/2 pkg frozen fresh shredded coconut to 1 can coconut milk and let it come to a boil, then lower heat and add in 1 box Dark brown sugar. Set aside. Combine with cooked rice and mix well. Place in a 9x14 baking pan and bake uncovered at 350 for 35-40 minutes.  

Additional Comments:

Enjoy!  Do not use the fake Bakers Coconut... you will be disappointed. Get the frozen shredded coconut from an asian/ethnic store.