Honey Chicken Stir Fry Recipe Stir Fry with Honey Chicken

Honey Chicken Stir-Fry Ingredients:
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice

Directions:
1.In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
2.In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.
Recipe Credit

Garlic Chicken Stir Fry Recipe

Garlic Chicken Stir-Fry Ingredients:
2 tablespoons peanut oil
6 cloves garlic, minced
1 teaspoon grated fresh ginger
1 bunch green onions, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch

Directions:
1.Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2.In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Recipe Credit

Chicken Stir Fry Recipe

Chicken Stir Fry Ingredients:
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided

Directions:
1.Cut chicken into half inch strips and put them in a plastic bag.
2.Add the cornstarch and toss them to coat. Combine the ginger, garlic powder, and soy sauce. Put it in the bag and shake it up!
3.Refrigerate for thirty minutes.
4.In a large skillet or wok heat two TBSP of oil then stir-fry the chicken for about three to five minutes. Remove and keep it warm.
5. Add the remaining oil and stir- fry the broccoli, carrots, onion and celery for about four to five minutes or until tender. Add water and the bouillon.
6.Return the chicken to the pan. Cook and stir until thickened and bubbly!
Recipe Credit

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Filipino Style Spaghetti

Jan 19, 2007 by Chboogs D. Putipina | 0 Comments

Delicious!

4 ratings

Ingredients

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Intro

This is how we make spaghetti. Fairly easy to do. No fancy herbs. Deep red in color and sweeter than the Italian version. And the ingredient that sets it apart the most, we use our very own red hot dogs in it!

Info

• Prep: ~30 mins.
• Cook: 30 mins. - 1 hr.
• Serves: 10

Filed Under

• Dinner > Pasta
• Filipino

Ingredients

• 1 kilo (2.2 lbs) spaghetti noodles
• 1 cup minced onion
• 1 head of garlic finely minced
• 3/4 kilo (1.65 lbs) ground beef
• 3/4 kilo (1.65 lbs) hot dogs
• 1/4 cup sugar
• 750g (26.5 ounce) Spaghetti sauce
• 1 bottle banana ketchup
• 1 box quick melt cheese
• 1/2 cup water
• salt and pepper to taste

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View the slideshow of all steps or jump in below.

Step 1

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Cook the noodles as per package direction.

1

Step 2

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Slice the hot dogs in wedges. Better do this when their still in a slightly frozen state. Split them in half then just do slanting cuts like in the picture.

2

Step 3

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Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.

3

Step 4

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Pour in the spaghetti sauce, ketchup, sugar and water.

4

Step 5

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Mix and let it simmer for about 10 minutes until it gets thick and red.

5

Step 6

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Add in the hot dogs last.

6

Step 7

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Mix and just let the hot dogs heat through. Sauce is done!

7

Step 8

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This is just a personal preference. Since I'm not mixing my sauce with the pasta I make sure to give the noodles a quick rinse after their cooked and strained them. Just to remove the excess starch.

8

Step 9

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Top the noodles with the warm sauce. Sprinkle with quick melt cheese! In this picture I added some hot dogs and marshmallow finger food to go with it. Enjoy!

Now that you have learned how to make filipino style spaghetti, please be sure to view these other pasta recipes.

9

Oxtail Adobo

Oxtail Adobo Recipe
Adobong Buntot ng Baka

makes 4 servings

Meet datu, my spear-wielding ancestor. He likes loincloths and long walks on the beach.

Ingredients:

2 to 3 pounds oxtail, segmented
1/2 cup vinegar, preferably cane or cider vinegar
1/2 cup soy sauce
8 whole garlic cloves, peeled
1 tablespoon whole peppercorns
2 to 3 bay leaves
salt and freshly ground black pepper

Directions:

1. In a large pot, place the oxtails, vinegar, soy sauce, garlic cloves, peppercorns, and bay leaves. Pour in enough water to cover the oxtails.
2. Bring to a boil and lower the heat to maintain a gentle simmer. Cover and cook for about 2 hours, replenishing the water as necessary to keep the oxtails fully immersed.
3. Tilt the pot and skim the rendered fat, if desired.
4. Prepare a grill or preheat a broiler. Remove the oxtails from the broth. Grill or broil the oxtails until well-browned and slightly crisped. Season lightly with salt and freshly ground black pepper. Serve with warm rice and a small bowl of the adobo broth.

Sisig

Sisig Sizzles the Pinoy Appetite

May 10th, 2007 by Gerry D

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.
Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.
Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Sisig Sizzles the Pinoy Appetite

May 10th, 2007 by Gerry D

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.
Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.
Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.
Here’s a simple sisig recipe taken from a Kapampangan Food Recipe page:
Ingredients:
1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)
Marinade seasonings:
1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
l clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste
Preparation:

• Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
• Drain and cool to room temperature.
• Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
• Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
• Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
• Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
• Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack. So it’s good to know that you have healthier options in tuna, bangus or tofu sisig. Still they should be taken moderately.
And as we said, sisig is perfect with a cold bottle of San Miguel beer to wash it down. So if your adventurous appetite is looking for authentic Filipino food, sisig can do no wrong.

Pork Shoulder Braised with Oranges – Puerco en Naranja

Puerco en Naranja
Pork Cooked in Orange Juice

5 pounds pork shoulder butt
5 garlic cloves, crushed
salt, to taste
2 teaspoons dried Mexican oregano
12 peppercorns
zest of 1 orange (optional)
3 oranges

Notes:

• In the original recipe, the pork is roasted in an oven but I prefer adding a little water and braising on the stovetop.
• The braising liquid will be reduced to create a sauce so use a light hand when seasoning the pork.

Crush the garlic, salt, oregano, and peppercorns. Moisten with the juice and zest of 1 orange then rub the mixture into the pork. Set aside for 1 hour or leave in the refrigerator overnight.
Place the pork in a dutch oven or heavy casserole and moisten with the juice of a second orange. Include the orange rinds in the pot. Add enough water to immerse half of the pork. Bring to a boil over high heat on the stovetop, then lower the heat to maintain a gentle simmer while covered with a tight lid. Braise for 2 to 3 hours. Let cool to room temperature.

To Serve:

Reduce the braising liquid over high heat until thickened. Feel free to add more fresh orange juice to the liquid to freshen the sauce. While the sauce is reducing, thinly slice the meat then broil until slightly charred to help develop more flavor. Drizzle the sauce over the meat and add thinly sliced oranges if desired. The sweetness of the sliced oranges seems to play well with its more savory cousin in the reduced sauce.

Baby-Back Pork Ribs Adobo

Pork Baby-Back Ribs Adobo
Adobong Tadyang ng Baboy

makes 4 to 6 servings

For the Marinade:

1 cup apple cider vinegar
1 tablespoon soy sauce
2 teaspoons rock or kosher salt
3 bay leaves
12 whole garlic cloves, peeled
2 tablespoons whole peppercorns
whole fresh chiles, to taste (optional)
1 side baby-back ribs, about 2 pounds

Notes:

• Keep the baby-back ribs whole and let it cool completely in the braising liquid, preferably refrigerated overnight, before grilling or broiling to serve. It may seem unnecessary but it does make a big difference in improving the taste and texture of this adobo.

Instructions:

Mix all of the marinade ingredients in a 9×13-inch baking dish. Add the baby-back ribs and turn in the marinade to coat. Cover with aluminum foil and refrigerate for at least 1 hour or overnight.
Preheat the oven to 250ºF / 121ºC. Pour enough boiling water in the baking dish such that the ribs are halfway immersed in liquid. Cover the baking dish tightly with the aluminum foil. Braise the baby-back ribs in the oven for 2 1/2 to 3 hours, or until the meat is falling off the bone.
If serving the next day, let cool to room temperature in the braising liquid while uncovered before storing in the refrigerator.

Braised baby-back ribs adobo.

To Serve:

Prepare a grill or preheat a broiler. Slice the baby-back ribs into 1 or 2-rib portions. Grill or broil until browned on both sides and thoroughly heated through, about 3 to 5 minutes.
Strain the braising liquid to remove the whole peppercorns and bay leaves. Heat the sauce over high heat and reduce until slightly thickened. Pour over the grilled or broiled baby-back ribs and serve with rice.

Beef Short Ribs Adobo

Beef Short Ribs Adobo

serves 4 to 6
3 pounds beef short ribs
salt
canola oil
1 tablespoon whole black peppercorns
2 cups water
1 cup cane vinegar
1/2 cup soy sauce
1 head garlic, cloves separated and peeled
3 bay leaves

Notes:

• It shouldn’t matter if your short ribs are flanken (cut across the bone, as in the pictures), or English-style (cut parallel to the bone).
• The original recipe calls for 1 1/2 teaspoons of ground pepper, but I’d rather double the amount and use whole berries to keep the broth from getting too gritty.
• Replace the 2 cups of water with either 2 cups of chicken stock or 1 cup of chicken stock and 1 cup of coconut milk as suggested in the original recipe. I used water since there’s no chicken stock to be found in the fridge and I wanted the delicate broth produced from braising the short ribs to come through.
• Experiment with different types of vinegar such as sherry, apple cider, or rice. Try to get a bottle of Datu Puti brand cane vinegar if you have access to a Filipino or Southeast Asian grocery. This is the only type of vinegar our household ever used for adobo.

Ginataang Kalabasa – Kabocha Squash in Coconut Milk

Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk. This is my “macaroni and cheese,” with rice and tender kabocha squash assuming the roles of pasta and cheddar.
As with most comfort foods, ginataang kalabasa has countless variations. Other ginataan recipes call for fermented shrimp paste (bagoong) and fish sauce (patis), but for squash and shrimp, my preference lies with milder seasonings.

recipe adapted from Gerry G. Gelle’s Filipino Cuisine: Recipes from the Islands
Weekend Herb Blogging hosted by Kalyn’s Kitchen

Ginataang Kalabasa at Hipon
Kabocha Squash and Shrimp Simmered in Coconut Milk

makes 3 to 4 servings

The butt end of kabocha squash.

3 tablespoons vegetable oil
3 garlic cloves, lightly smashed
1 small onion, diced

1 cup chicken broth or water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 small kabocha squash or any winter squash varietal, about 1 to 1 1/2 pounds
1/2 pound shrimp, shelled and deveined
2 1/2 cups coconut milk (12 to 14 ounce can)

Instructions:

1. Peel and seed the squash. Slice into 1 to 1 1/2-inch chunks.
2. Heat the vegetable oil in a wide skillet over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes.
3. Add the chicken broth or water, salt, pepper, and squash pieces. Bring to a boil and lower the heat to maintain a gentle simmer. Cook for about 15 minutes, or until the squash is fork-tender but still firm.
4. Add the shrimp and cook for about 2 minutes.
5. Add the coconut milk and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 3 to 4 minutes while stirring. Taste and adjust the seasoning if necessary.

Kare Kare

Kare Kare Cooking and Serving Overview

The meat is first tenderized, then sauteed in garlic, bagoong, annatto seeds, and vegetables. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of the kari-kari.

Most common vegetables used are string beans or snake beans, pechay or baby bachoy, eggplant and banana buds from the banana heart, (optional ).

Kare-kare is always serve with white boil rice and bagoong alamang on the side. Bagoong Alamang is a paste of salted and fermented shrimp fingerlings, it is like a shrimp paste. Bagoong has a strong taste for some people but for me kare - kare is not kare kare if not serve with bagoong.

If green mangoes are available, it will be nice to serve it as a salad.

Kare Kare Basic Ingredients

Meat:

* 1 oxtail
* 1 ox leg
* 1 ox tripe

Vegetables:

* 2 medium sized eggplant cut in small pieces
* 1 banana heart sliced diagonally (optional)
* 1 bunch of pechay or baby bok choy
* 1 bunch of sitaw (snake/string beans)
* 1/2 head of cabbage

Other Ingredients :

* 1 cup peanut butter
* 4-5 cloves of garlic, minced or chopped
* 1 big onion sliced thinly
* 3 tablespoon cooking oil

Kare Kare Cooking Procedures

* Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
* Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
* In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
* Put the meat in the skillet and continue mixing.
* Pour in the stock and bring to a boil for another 10 minutes.
* Add the vegetables.
* In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
* Serve hot with bagoong alamang and boil rice.

Wow, this post makes me real hungry, so time to cook now. Enjoy my Filipino foods recipe - the kare kare recipe

Beef Bulalo

Beef Bulalo Recipe is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone. This delightful Beef soup is a specialty of the cattle-raising region in the province of Batangas.

Serves 6
Preparation time: 10 mins
Cooking time: 2½ hours

Beef Bulalo Ingredients:

• 2 kg beef bone marrow, have your butcher chop it into small pieces
• 1 kg boneless beef shank or stewing beef
• 1 onion, peeled and sliced
• 3 liters water
• 2-3 medium potatoes, peeled and quartered
• 2-3 saba (plantain) bananas, each cut into two pieces
• 1 whole medium cabbage, quartered
• 3-4 tablespoons fish sauce (patis)
• Salt and pepper to taste

Beef Bulalo Cooking Instructions:

• Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
• Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
• Lower heat and simmer for about 40 minutes.
• Add the boneless beef shank or stewing beef and return to the boil.
• When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
• Add the potatoes and bananas.
• Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
• Add the cabbage and stir in fish sauce, salt and pepper to taste.
• Cook until cabbage is tender-crisp, about 2 minutes.
• Serve with rice.

Tags: beef, soup

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Pork Sinigang Recipe

Sinigang is another native soup, characterized by its sour taste. It is very easy to prepare, and usually takes only 45 minutes in "walk-away" cooking. Sour fruits are usually used to make the soup taste sour, but artificial flavorings are also available. Here, we will use tamarind as souring agent.

You Will Need:

* 1 kg pork, cut into chunk cubes
* 12 pcs tamarind
* 1 big onion, diced
* 3 medium-sized taro roots, cut into quarters
* 6 big tomatoes, quartered
* 2 pcs horse radish, sliced
* 1 bundle stringbeans (cut into 2 inches long)
* 1 bundle swamp cabbage (cut into 2 inches long) or 1 cup spinach
* 6 cups water

Here's How to Cook Sinigang:

1. Boil the tamarind until it's soft. Pound and let all the juices strain...then set it aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add tomatoes, taro, radish, onion, and tamarind juice. Cook for ten minutes, with uncovered pot.
4. Add the spinach or swamp cabbage, then turn off the fire. It will cook on the residual heat.
5. Season with salt to taste.

TIP: You can add okra and eggplants to the soup, too. Just add them step 3.

Serves 4 to 6.

Chicken Tinola Recipe

Tinola is a Filipino-style soup-based viand that combines the taste of ginger, papaya and chicken. This one of my favorite dishes, mainly because I am such a sucker for soup and chicken. You do not need your knife with this dish. Your spoon will be sufficient, as the meat will literally slide off the bone! The soup will warm you up on that cold Thanksgiving night.

Buy the Following First!

3 lbs chicken (any cut will do)
1 tablespoon cooking oil
2 tablespoons fresh ginger, grated or powder
3 garlic cloves, diced
1 medium onion, diced
2 tablespoons fish sauce
1 teaspoon salt
5 cups water
1 medium raw papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)
1/2 lb chili pepper leaves

Here is How To Cook It!

1. Boil the chicken in water until cooked through. Take the chicken off the bone and set aside the broth.
2. In a pan, heat the oil over medium heat.
3. Saute the garlic, onion and garlic for about two minutes.
4. Add the chicken and saute for another two to three minutes.
5. Season with salt and fish sauce.
6. Add chicken stock and papaya, then bring it to a boil.
7. Add chili pepper leaves. Cover and remove from heat.
8. Let it stand 5 minutes to let the leaves from the soup's heat.

Serves 4-6 persons.

Beef Caldereta Recipe

Caldereta is a traditional Pinoy dish. This was actually derived from a Spanish dish, but the ingredients are localized. It is a rich tomato and meat stew, but thickened by grounded liver and cheese. The saltiness of the cheese complements well with the meat. This goes well with rice. Mmmm.

You Will Need:

* 2 lbs beef, cubed
* 3-4 cups water
* 1 medium onion, chopped
* 1 garlic clove, crushed
* 1 cup bell pepper, cut into strips
* 1 cup tomato sauce
* 1/2 cup tomato paste
* 2/3 cup liver spread or grounded chicken liver (cooked)
* 1 cup grated cheese
* 1 cup unsweetened pineapple juice
* 3 large bay leaves
* 3 medium potatoes, sliced
* 2 medium carrots, sliced
* salt and pepper

How to Cook It:

1. Boil the beef until tender to make a delicious beef broth in the water. Then you should add pineapple juice and the onion.
2. In a separate pan, you should sauté the garlic until almost brown then add it to the beef and broth. Add the tomato sauce & paste, allowing it to simmer for 10 minutes.
3. Add bay leaves, carrots, liver, potatoes, carrots, and bell pepper. Simmer until the carrots & potatoes are tender. Add cheese and salt/pepper to taste.
4. Cook until cheese is melted, stir.
5. Remove bay leaves.
6. Add water if the mixture is too thick.

Serves 4 to 6 people

Siomai

Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough. Prawns or shrimps can be substituted for part of the pork if desired. For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork). I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too. If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below:

Ingredients

• 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 50 pcs. large or 100 pcs. small wanton or siomai wrapper
• soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Directions

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Siomai Wrapper

Ingredients

• 1/4 cup water
• 1 egg
• 1 tablespoon vegetable or corn oil
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

Directions

Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste. The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
From: http://karen.mychronicles.net/wp-trackback.php/6

Chicken and Pork Apretada

Ingredients

• 2.2 lbs. chicken cut in pieces
• 1 lb. pork cut in 1 1/2 inch squares
• salt and pepper to taste
• flour
• cooking oil
• 4 cloves crushed garlic
• 1 medium sized onion, chopped
• 1 medium sized tomato, chopped
• 4 oz. can of tomato sauce
• 2 cups water
• 1 small bayleaf
• 1 sprig oregano
• 1 bell pepper cut into 1 inch squares
• 4 medium sized potatoes cut into 2 inch pieces
• 1/2 cup frozen peas
• 3.5 oz pimento cut into 1 inch squares

Directions

Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.

Embutido

Ingredients

• 2 lbs ground pork
• 2 eggs, lightly beaten
• 2 hot dogs, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 1 cup shredded bread
• salt
• pepper
• soy sauce
• 1 stalk celery, chopped
• 2 tablespoons powdered milk (optional)

  Directions

  1. Combine all ingredients in a bowl.
  2. Mix thoroughly.
  3. Roll 1 ½ cups of mixture in foil.
  4. Steam for 1 hour.
  5. Let cool.
  6. Chill for 4 hours or overnight.
  7. Slice diagonally

Filipino Sinigang (Tamarind Soup)

Ingredients

• 3 lbs pork ribs, chopped into 1 inch pieces
• 2 tablespoons minced garlic
• 1 medium onion, chopped
• 1 packet sinigang tamarind soup mix (found in international food section)
• 16 cups water
• 1 bok choy, chopped in 1 to 2 inch slices
• 1 daikon radishes, chopped in thin round slices (optional)
• 1 small tomato, chopped fine (optional)

Directions

1. Saute ribs garlic onions and salt to taste until brown.
2. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
3. Remember you can eat this with rice.
4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
5. It is good if the meat easily comes away from the bone.
6. You can eat this straight or over rice or both.