| Kuya Bill's Filipino Rice ( Sinangag ) ~ Ingredients: leftover white rice 2 cloves chopped garlic cooking oil salt to taste some water Sauté garlic in cooking oil, medium heat. When garlic is golden brown, stir in leftover white rice. A little bit of water will help separate the rice. Add salt to taste. Rice will be ready when garlic and rice have been completely incorporated. Serve hot. Suggestions: You can have this rice with any other breakfast fare like bacon or sausages or fried eggs. Kuya Chris' Tapang Baka Ingredients: Several crushed garlic cloves soy sauce lemon or kalamansi juice dash of white wine or Coca-cola (optional) lean strips of beef (approximately 1/4" in thickness) cooking oil Mix together garlic, soy sauce, lemon juice and Coca-cola to form a marinade. You can decide how much of each marinade ingredient you should put in. Let the beef sit in the marinade, in the refrigerator, at least overnight. Kuya Chris actually suggests that the longer (1-7 days) it sits, the better the flavors will soak in. When marinated, cook beef in hot oil until crunchy. You too can decide how crunchy you want the tapa to be. Serve with Kuya Bill's Rice (Sinangag). *Longganisa (Filipino-style Sausage) Ingredients: Mixture of 30% ground beef and 70% ground pork For every 2.2 pounds (1 kilo) of mixture, add: 2 1/2-level tbsp. salt 1 1/2 tbsp. sugar 1 1/2 tbsp. soy sauce 2 tbsp. vinegar 2 tbsp. wine 1/8-level tsp. saltpeter (salitre) 1 level tsp. ground pepper 2 level tsp.. chopped garlic sausage casings (available at any butcher shop) Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Champorado (Chocolate Rice Pudding) Ingredients: 1 cup glutinous (sweet/sticky) rice 2 1/2 cups water 1/2 cup (more or less to taste) unsweetened cocoa 1/2 cup (more or less to taste) sugar 1/8 tsp. vanilla extract some sweetened condensed milk Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top. Pananghalian (Lunch) Very Easy Pork or Chicken Adobo Ingredients: 1 1/2 lb. boneless chicken or pork cut into strips 2 cloves crushed garlic 1 medium-sized onion cut thinly 1/2 tsp. peppercorns 1/4 cup vinegar 1/4 cup soy sauce 3-4 bay leaves 2 tbsp. cooking oil 1 tbsp. flour Brown pork or chicken in oil. Sauté garlic until slightly brown then add onions. Add remaining ingredients (except flour) and simmer covered in low heat, stirring occasionally. After 12-15 minutes, add flour and stir briskly. If the adobo is a little dry to your taste, add a bit of water. Serve with steamed rice. Ate Wong's Chicken Arroz Caldo chicken & rice stew Ingredients: some cooked rice- make sure that it's somewhat watery (lugaw) 1 lb. boneless chicken cut into strips 1 clove chopped garlic 1 1/2 tbsp. chopped ginger 1 medium-sized chopped onion a pinch of safflower (kasuba) salt and pepper to taste 2 tbsp. cooking oil Sauté garlic, ginger and onions. When done, brown chicken. Add a pinch of safflower for color and flavor. Stir. Add the rice. Add salt and pepper to taste. Simmer covered for 20 minutes. The end product should have the consistency very thick chicken and rice soup. Nilagang Baka (Boiled Beef) Ingredients: 1 1/2 lb. beef cut into 2X2 inch pieces 2 cubes beef bouillon or beef stock (plain water would suffice) 1 tsp. peppercorns 1 small onion chopped 2 medium-sized carrots cut into quarters lengthwise 3 medium-sized potatoes cut into quarters 1 small head of bok choy (pechay) (optional if not available) I small head of cabbage cut into quarters salt and pepper to taste Boil beef, peppercorns and onions in a pot with enough beef stock to cover to meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more. After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice. *Pork Sarsiado Ingredients: 1 lb. pork 1/2 lb. peas 3 medium-sized bell peppers (2 red, 1 green) 2 tbsp. flour 2 sliced tomatoes 1 sliced onion 3 cloves garlic, crushed salt to taste 2 tbsp. cooking oil Sauté garlic, onions and tomato in oil (gisa). Add pork and cook until done. Add 2 cups water and boil for 5 minutes. Add peppers and peas and cook for 5-10 minutes. Add flour, stirring occasionally. *Lumpiang Shanghai Filipino Egg Rolls a real favorite! Ingredients: 1 lb. ground pork 2 stalks green onions, chopped 1 tsp. black pepper 1 tsp. salt 2 eggs 30 pcs. egg roll wrappers oil for deep frying 1 tsp. MSG (optional) Mix ground pork, green onions, pepper, salt, MSG and eggs thoroughly. Take spoonfuls of the mixed ingredients and wrap in egg roll wrappers. The rolled, long lumpia should be 1/2 to 3/4 inch in diameter. Cut the long lumpia into 2-inch long pieces. Fry until brown and crunchy. Serve with sweet and sour sauce. *Sweet and Sour Sauce Ingredients: 1/2 cup vinegar 1 tbsp. salt 1 tbsp. sugar 1 1/2 tsp.. cornstarch 1 tsp. soy sauce Blend all ingredients together in a saucepan. Cook over moderate heat, stirring continuously until properly thickened. Merienda (Snack) Turon Ingredients: enough oil for deep frying 8 egg roll wrappers 4 ripe bananas brown sugar slivers of jackfruit (langka) (optional) Heat oil for deep frying. Slice bananas in half lengthwise. Wrap bananas with the egg roll wrapper with some brown sugar (and slivers of jackfruit) in it. You can seal the egg roll wrapper using water and "pasting" it together. Fry until eggroll wrapper turns brown and crunchy and the sugar caramelizes and oozes out. Place turons on a plate (they will stick to paper towels) and add more sugar on top, if desired. Classic Filipino Recipes - Kain Na! (Let's eat!) *Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements. All recipes that contain names (Kuyas Bill, Chris' or Ate Wong's) really are recipes that belong to them. |
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