pad thai

PAD THAI

Pad Thai is often called the signature dish of Thai cuisine. Thre are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation.

The recipe requires 1 cup of dry roasted, unsalted peanuts. For best preperations, coarsely break them up in a stone mortar and pestle.

Ingredients:

8 ounces chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.

5-6 cloves garlic, finely chopped

2 tablespoons chopped shallots

1/4 cup dried shrimps or 1/2 fresh cook shrimps

1/4 cup fish sauce

1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference)

2 tablespoons taramind concentrate mixed with 5 teaspoons water (this makes tamarind juice)

1 medium egg, beaten

1/4 cup chopped chives

1/2 cup roasted peanuts, coarsely broken up

1 cup bean sprouts

1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy.

Procedure:

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes).As you stir the noodles, periodically throw in 1-2 tablespoon of water, and after 2-3 minutes add 1 tablespoon of rinsed salted radish (optional). Continuing to stir with one hand, slowly drizzle in the beaten egg to form a fine ribbon of cooked egg.At this point, a very tsaty but optional addition is a small handful of dried shrimps. Add the bean soprouts and cook for more than another 30 seconds. Remove from the pan to a serving platter.

Garnish:

Mix a tablespoon of lime juice with a tablespoon of tamarind jiuce and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely gruond roasted peanuts. Sprinkle this mixture on the cooked pad Thai.Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds.

coco

CREVETTES AU LAI DE COCO

Ingredients:

shrimps

sliced ginger

crushed garlic

onions olive oil

salt and pepper

red chilis

2 cups coconut milk(according to your preference, you can use more if you want or lesser)

Cooking Instructions:

1. Heat the frying pan with olive oil and fry onions, garlic, ginger and chilis.

2. Once it's aromatic, pour in the coconut milk and let it oil for several minutes.

3. Mix in the shrimps at the frying pan and season with salt and pepper according to your taste. Cook it in 3 minutes or more or until you'll smell the odor of the garlic and ginger.

4. Serve it with rice.

asado

PORK ASADO

Asado is actually a spanish term cut meats wich are cooked in open grill. In Philippines on the other hand, asado is an interesting dish with meat. We can use the left-over in making the fillings of the popular chinese buns "Siopao".

Ingredients:

A 1 kilo pork (cut in bite size pieces) you can choose the part with some fats and some meat to make the dish much juicy

1 onion, chopped

1 head of garlic minced

3 large potatoes peeled and quartered

3 cups of vinegar

4 tbsp. cooking oil

some salt, pepper to taste

some bay leaf

2 tablespoos of soy sauce

some achute juice for coloring

3 large tomatoes cut into small pieces

2 cups of water

Procedure:

Put the pork in a saucepan and add vinegar, pepper and half of the pounded garlic. Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes. Add 2 cups of water and let boil until pork is tender. Fry the potatoes until golden brown, then set aside. Saute garlic, onion, and tomatoes, then add pork mixture, potatoes and atchuete juice, to the mixture and cook until done.

Serve hot.

pinakbet

PINAKBET (Meat Vegetables Stew with Shrimp Paste)

Pinakbet is one of the Filipino recipes that i love to cook and a dish that my hubby likes to eat. He's very fond of eating any kind of recipes that contains vegetables. No matter how it was prepared and cooked. It is very easy for hi when it comes with vegetables.

Learning on things that my hubby loves especially on foods is what i enhanced the most.As the saying goes- " The way to a man's heart is through his stomach".

Ingredients:

1/2 lb.pork, sliced

2 tbsp vegetable oil

3 cloves garlic, minced

1 onion, chopped

2 tomatoes, chopped

1/2 squash, cubed

2 cups sliced okra

2 cups 1 -1/2 inch long cut sitaw (yard long beans)

2 eggplants, sliced

1 ampalaya (bitter gourd and/or bitter melon), sliced

1 to 1-1/2 cup water

2 -3 tbsp bagoong alamang (salted shrimp paste)

Procedures:

1. In a large pan, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.

2. Stir in gralic, onions, and tomatoes. Saute for a few minutes until tomatoes wilted.

3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.

4.Pour in water and add the bagoong alamang, and bring to a boil.

5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.

bibingka

QUICK BIBINGKA RECIPE

A Filipino classic this sweet cake is tremendously easy to make and disproportionately tasty. Think sweet, buttery cornbread with just a bit of cheese. Very light with a smooth crumb. This recipe has been simplified from the traditional preperation methods wich call for wrapping in banana leaves and baking inside of goat's intestines for three days under a full-moon. This version only takes a few minutes to make and dirties only one mixing bowl.

TIPS:

First, make atleast two of these because they go that quickly. Second, use buttermilk if you can. Third, use whatever cheese you have handy-another reason to make more than one, experiment with extas.Cheddar? Yum. Note that if you use a cheese other than cream cheese you may want to add it later in the baking process-experiment.

Ingredients:

1 cup all-porpuse flour

2 tsps baking powder

1 cup butter milk

1 egg

3/4 cup sugar

cream cheese

1 tbls melted butter

2 tbls sugar(for toppings)

Procedure:

1. Heat oven to 350 degrees.Butter, grease, whatever, man 8 inch cake pan.

2.Sift flour and baking soda into a large bowl. Stir in milk, egg, and sugar until just combined.

3. Pour in mix into pan and pop into oven for 15 minutes.

4. Remove from oven and place cream cheese on top. Here, if you're a purist, you'd add the egg. Bake for another 15 minutes. If baking morethan this would be a dandy place to tade tracks.

5. Brush bibingka with melted butter and the reserved sugar. Place back in oven under the broiler (you may want to raise the rack) until sugar is just melted and bubbly, and the cheese is golden brown, approx. 2-3 minutes. DO NOT BLINK, DO NOT WALK AWAY.

empanada

ROASTED CHICKEN, SALTED EGG AND PICKLED MANGO EMPANADA

Pastry Dough:

1 3/4 cups unbleached flour

1 cup whole wheat pastry flour

2 teaspoon turmeric

1/2 teaspoon fine sea salt

3/4 cup chilled coconut oil

2 teaspoon apple cider vinegar

1/2 cup plus 2 tbsp ice water

Filling:

1/2 roasted chicken

1 salted egg

1 medium onoin

1/2 cup diced pickled mango

1/2 cup frozen green peas

1 tbsp coconut oil

unrefined sea salt

1 tbsp unbleached all purpose flour

1/2 - 1 cup chicken stock

freshly ground black pepper

Procedure:

Combine 1 1/2 cups of the white flour with pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture ressembles fine sand.

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirrnig, just until the dough comes away from the sides of teh bowl and begins to coalesce. Squeeze into a thight ball, flatten, cover in plastic wrap, and refigerate for atleast 1 hour.

Remove the chicken meat bfrom the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather tha pickled mango and green peas.

Heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions untiil soft and translucent. Sitr in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook until the mixture thickens and the flour is no longer raw. Add the chicken and green peas and cook for another 2 minutes. If the mixture is too dry, add a little more of stock. Turn off the heat, transfer to another bowl and add the salted egg and pickled mango. Season to taste with salt and pepper. Allow to cool.

Preheat the oven to 350 Fahrenheit (180 Celcius) and remove the dough from the refigerator.

With the resereved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoon of the filling onto the center of one side of each circle, leaving about a 1/8- inck in border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.

Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve.

sitaw

ADOBONG SITAW

Here's another recipe to share with you...Adobong Sitaw!

Adobo is a famous Filipino food. It's usually meat ( or vegetables) stewed in vinegar and soy sauce.There are different Adobo recipes...Pork Adobo, Chicken Adobo, Squi Adobo, there's even Adobong Kang Kong. Adobong sitaw normally cooked with ground pork or sliced pork belly. The way I cook it,,,all veggie.

Ingredients:

1 tbsp cooking oil

1 clove garlic, crushed and chopped

1/4 cup diced onions

500 grams long beans

1/4 cup soy sauce

3/4 cup vinegar

pepper to taste

Procedure:

1 Heat oil and fry the garlic until slightly brown.

2. Add the onion and stir fry until the onion is translucent.

3. Add the long beans and saute until it's half cooked.

4.Add the soy sauce and vinegar. Season with pepper.

5. Let it simmer, stirring occationally, until the long beans are cooked.

spaghetti

SPAGHETTI IN FILIPINO STYLE

An Italian cuisine that is commonly serve in Filipino gatherings wether in a birthday party or just a simple lunch wich comes with fried chicken, a lightly toasted bread and an iced cola. However, this rich Italian recipe presented here is modified to capture the Filipino taste gained it's popularity afterwards that even or almost all fast-food chain in the Philippines includes this modified spaghetti to their menus even McDonals.

Ingredients:

500 grams ground beef

1 small onions

2 gloves of garlic

cooking oil

teaspoon of salt

1 1/2 teaspoon of ground black pepper

2-4 cups of water(depending on the thickness of your sauce that you prefer)

500 grams of Filipino-style spaghetti sauce or 300-350 grams of tomato paste

400 ml of tomato cutsup (sweetened or unsweetened)

3-4 tbsp of sugar (can be more...)

350 grams of cheddar cheese (grated)

500 grams spaghetti pasta

2 hard bioled eggs (optional)

6 pieces regular sized pork hotdogs (cut into diced/cubes)- optional

Procedure:

The Sauce:

1. In a large sauce pan, put in the ground beef add some water about 2 1/2 cup.Let it boil, stirring occationally and simmer until the beef produce iy's own oil while the water completely evaporates. Let the beef cooked on it's own oil until tender and golden brown. If the beef doesn't produce it's own oil, you can add cooking oil.

2. Once beef is tender and brown, add the onion, garlic, and hotdogs. Saute for a few minutes, turn heat to low.

3. Add the spaghetti sauce or tomato paste, stir, add water, salt, tomato catsup, sugar and stir. Cover,wait for it to boil while occationally stirring it.

4. While waiting for the sauce to boil, you can now start boiling the pasta by the many variants of pasta available in the market.Don't forget to add oil and salt when cooking the pasta.

5. While occationally stirring the sauce so it won't stick to pan, you can start slicing the hard boiled eggs into thin slices. Set aside for garnishing. (optional)

6. Once the sauce is boiling, turn heat to low. Stir and simmer for few minutes. Sprinke the ground black pepper according to your taste, add more catsup, salt or sugar if you want. Stir and turn off the heat.

7. Drain the pasta well in a large strainer while it turns in a faucet of cold water. Drain once more.

8. Set the pasta on a each platter. Pour in some sauce on the top. Garnish with grated chedar cheese and few slices of hard boiled eggs.

9. Serve with a bread toast and an iced cola or iced tea.

fish

FISH CALDERETA

Ingredients:

2 kilos labahita, filleted and cut into chunks

3/4 cup cornstarch

1 head garlic, crushed

3 mediums onions, sliced

600 grams potatoes, cut into chunks

1/2 kilo carrots, cut into chunks

1 pouch (750grams) spaghetti sauce

6 tbsp chili ketchup

3 each medium sized red and green bell peppers, cut into strips

Marinade:

Sprinkle fish with 2 tbsp. calamansi juice and 1/2 tsp. iodized fine salt( or 1 1/2 tbsp iodized rock salt).Coat with cornstarch. Fry until golden brown. Set aside.

Procedure:

Saute garlic, onions, potatoes, and carrots in oil. Add spaghetti sauce, chili ketchup, 2 cups water, soy sauce, salt and pepper to taste. Simmer for 15 minutes or until vegetables are cooked. Add bell peppers and fish.

korean

KOREAN BEEF and PASTA JAMBALAYA

Ingredients:

1 1/2 kilos beef sirloin, sliced into thin strips

3/4 cup oil

3 tbsp sesame seeds, toasted

1/2 kilo been sprouts(toge)

Marinade:

6 tbsp soy sauce

3/4 tsp pepper

6 stalks green onions, chopped

1 pouch (750 grams)spaghettin sauce

3 tsp brown sugar

Procedure:

Marinate beef for 30 minutes. Drain but reserve marinade. Stir-fry beef by batch in oil until cooked. Set aside. in the same pan, simmer marinade for 5 minutes. Add cooked beef, bean sprouts and sesame seeds. Stir once.

PASTA JAMBALAYA

Ingredients:

600 grams elbow macaroni, cooked per package directions

1 head garlic, crushed

3 large onions, sliced

5 stalks celery, diced

1/2 kilo chicken brest, deboned and diced

1/3 cup margarine

3 pcs. chicken bouillon cubes

3 pcs. chorozo de bilbao, sliced diagonally

1 pouch (750 g.)spaghetti sauce

9 stalks green onions, chopped

Procedure:

Saute garlic, onions, celery and chicken in margarine. Add bouillon cubes, chorizo de bilbao and spaghetti sauce. Season with salt and peppre to taste. Simmer for 5 minutes. Pour over cooked elbow macaroni. Top with green onions and grated cheeze, if desired.

sweet

SWEET AND SOUR FISH FILLET

Ingredients:

150 grans fish fillet, sliced into thin strips pinch of salt and pepper

Batter:

1/2 cup all-purpose flour

1 1/2 tsp baking powder

water as needed

Sauce:

1/4 soy sauce

1/4 cup hot sauce

1/4 cup vinegar

Garnish:

1 wedge lemon

1 tbsp finely chopped cilantro

25 grams brown sugar

25 grams minced garlic

1/4 cup pineapple juice

25 grams minced ginger

25 grams minced onions

1 slurry

Procedure:

1. Mix flour with baking powder and water. Blend together to a a runny consistency, keep cold or add ice to keep it cold.

2. Season the fillets with salt and pepper.

3.Dip the fish fillets into the batter mix then deep-fry till tender and set aside.

4.Combine all the ingredients for the sauce and boil. Thicken the sauce with slurry.

5. Placed the cooked fillets on a serving plate topped with the sauce and cilantro. Garnish with lemon wedges along the sides. Serve hot and crispy.

adobo

ADOBO-INFUSED PORK BELLY

Ingredients:

500 grams pork belly

Marinade:

1/4 cup adobo sauce

1/4 cup soy sauce

1/4 cup hot sauce

2 tbsp honey

25 grams ginger

25 grams garlic

25 grams onions

1 tbsp slurry

20 grams tomato

20 grams cucumber

20 grams cilantro

Procedure:

1. Marinate pork belly for atleast 2 hours with adobo sauce, soy sauce hot sauce, honey, ginger, garlic and onions.

2. Grill pork belly until meat is tender and slice into cubes.

3.Slice tomato and cucumber into small cubes and combined with pork belly.

4. For the sauce, reduce the marinade, strain out ginger, garlic and onions. Thicken with slurry and pour on pork before serving.

CRISPY

CRISPY SESAME CHILI CHICKEN

Ingredients:

500g chicken breast

1 tbsp ginger

4 pcs lumpia wrapper(egg roll wrappers)

2 tbsp garlic

4 leek stalks

15 ml. vinegar

oil for deep frying

Spicy chili sauce

2 tbsp sesame seeds

2 tbsp salt and pepper

Procedure:

1. Butterfly brest and divide into 4 portions.

2. In a bowl, marinate chicken in garlic, ginger, venigar, salt and pepper. Set aside in the refrigerator for 30 min. to q hour.

3. Remove chicken from marinade.

4. Place on one green leek down the center of breast and roll into cylinders.

5. Wrap each chicken cylinder thightly with lumpia wrapper.

6. Deep fry until golden brown and chicken is well cooked.

7. Toast sesame seeds.

8.Slice chicken rools into bite sized pieces. Sprinkle with sesame seeds and serve with extra spicy chili sauce.

prawns

CHILI GARLIC PRAWNS

Ingredients:

500 g prawns,with shells

3 tbsp vegetable oil

1 1/2 minced garlic

2 tbsp soy sauce

1/2 cup extra spicy chili sauce

1/2 tbsp cassava flour/cornstarch dissolved in 3 tbsp cold water

Black pepper, freshly cracked

Garnish:

Siling labuyo

spring onions

Procedure:

1. Poach the prawns in boiling water until they turn pink, for about a minute. Do not over cook. Set aside.

2. Heat up pan. Add oil and saute the garlic.

3. Add the soy sauce, extra spicy chili sauce, and pepper. Simmer.

4. Add the dissolved cornstarch. Simmer. Add more water if you want a thinner consistency.

5.Mix the sauce with the p[rawns.To taste.

6.Garnish with chopped siling labuyo and spring onoins. Serve hot.

7. Shrimps maybe sauted, deep fried or grilled instead of poached or boiled.

barbeque

Barbeque Special and Teriyaki Style Chicken

Ingredients:

1/2 cup barbeque sauce

1/2 kilo pork (pigue)sliced/chicken thigh

3 tbsp water

Procedure:

1.Measure 1/4 cup of babeque sauce and add 3tbsp water to adjust consistency of sauce.Mix well.

2.Marinate pork/chicken slices in the mixture for a minimum of 3 hours. Skew meat and grill.

3.Baste both sides with basting sauce whilecooking then baste once on each side before removing from fire.

*Basting suce-2 parts BBQ sauce in 1 part water.

Teriyaki Style Chicken

Ingredients:

1/2 kilo chicken

1/2 cup teriyaki sauce

1 tbsp soy sauce

1 tbsp sesame seeds

1 tbsp rice wine(optional)

1 tbsp cooking oil

1 1/2 cups bean sprouts

pinch of pepper

Procedure:

1.Marinate chicken fillet in teriyaki sauce, soy sauce, sesama seeds and rice wine for atleast 2 hours.

2.Heat oil pan and pan grill the marinated chicken just until cooked. approximately 3 minutes on each side. Remove marinade fof later use.

3.Transfer to a serving dish and set aside.

4.Using the same pan, saute bean sprouts for 10 seconds. Pour in reserved marinade and cook until vegetable is done.Serve as a side dish to chicken.

fried chicken with gravy

Fried Chicken with Gravy

Ingredients:

1kg. chiken legs or wings
1 1/2 tbsp iodized salt
1/4 tbsp blblack pepper ground
1/8 cup calamansi juice
1/4 tbsp MSG
3 eggs
1/4 cup all-purpose flour
1/2 cup bread crumbs
4 cops Golden fry cooking oil

Procedure:

1.Wash and dry chicken thoroughly.

2.Rub chicken with salt,pepper,calamansi juice, and MSG.

3.Steam for 15minutes.Drain.

4.Rub chicken with flour.Dip each piece in beaten eggs and roll in bread crumbs.

5.Heat oil and deep fry chicken until golden brown.

6.Serve with gravy.

*Gravy is best served when warm.heat gravy over low fire while continuously stiring.