PHILLIPINES EDIT
Source of Recipe
Ethnic Recipes
Chicken Edovo
A delicious Philippine entree!
1 whole chicken
4 or 5 cloves garlic, minced
1 onion, sliced into rings
1 tablespoon oil
Rinse chicken. Cut up into small pieces. Brown onion rings and garlic in oil, then add chicken pieces and brown.
Mix and pour over the chicken:
3/4 cups water
1/2 cups vinegar
1/3 cups soy sauce over chicken
Salt and pepper
4 or 5 bay leaves
Bring to boil and cook covered until chicken is tender and done. Taste juice. Add more vinegar or soy sauce to your taste.
Serve chicken and juice over rice.
Recipe: fresh egg rolls
category: philippine
id: 3650
title: fresh egg rolls
recipe:
Fresh Egg Rolls (Fresh Lumpia - Philippine)
1/2 pound shrimp
1/4 pound pork, boiled for 15 minutes
1 can bamboo shoots or hearts of palm (optional)
Salt and pepper
10 lettuce leaves
2 cloves garlic, crushed
1 medium size onion, diced
1 teaspoon salt
1 teaspoon freshly ground pepper
fresh lumpia wrappers
De-vein shrimp and cut into small pieces. Cut pork into small pieces. Cut bamboo shoots or hearts of palm into thin long strips.
Saute garlic, diced onion, shrimp and pork for about 10 minutes. Add bamboo shoots or hearts of palm, salt and pepper to taste, and cook for another 5 minutes. Drain well.
On a plate, lay wrapper flat, place a segment of lettuce leaf on wrapper, then put about 2 tablespoons of filling on top of lettuce leaf and roll wrapper. Seal with a little water and place edges down. Serve with lumpia sauce and crushed garlic.
Recipe: garlic fried rice
category: philippine
id: 3651
title: garlic fried rice
recipe:
Garlic Fried Rice (Sinangag)
2 tablespoons vegetable oil
2 cloves garlic, chopped
3 cups cold cooked rice
Heat oil in skillet until hot. Cook and stir garlic in oil over medium heat until golden brown; remove with slotted spoon and reserve. Add rice to remaining oil in skillet. Cook and stir until rice is hot, about 5 minutes. Sprinkle with garlic.
Yields 6 servings.
Recipe: fried lumpia
category: philippine
id: 3652
title: fried lumpia
recipe:
Fried Lumpia
This is good with either pork or shrimp. Be sure to set aside enough time to prepare the rolls.
1 pound ground pork or chopped shrimp
1/4 cup chopped water chestnuts
1/2 cup finely chopped onions
1/4 cup minced fresh mushrooms
2 egg yolks
3 teaspoons soy sauce
1/4 teaspoon garlic salt, or to taste
Pepper, to taste
Vegetable oil
Fresh spring roll wrappers
Sweet and Sour Sauce with Apricots
Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment.
To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square. Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them. As you complete the roll seal the edges with water. Repeat until all the wrappers and filling has been used up. Deep fry in oil until golden brown.
Serve hot with Sweet and Sour Sauce.
Makes 50 rolls.
Recipe: lumpiang sariwa
category: philippine
id: 3653
title: lumpiang sariwa
recipe:
Lumpiang Sariwa
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons cooking oil
1/2 pound cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzos (chick peas)
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, French style
2 cups shredded cabbage
18 egg roll wrappers
Lettuce leaves
Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham. Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool.
To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only.
To assemble, place an egg roll skin unbrowned side up on one corner facing you. Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of egg roll wrapper and leaving other end open. Serve immediately with Brown Sauce.
Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped
In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce. Cook and stir until mixture bubbles. Lower heat and add garlic. Cook until thickened.
Recipe: menudo
category: philippine
id: 3654
title: menudo
recipe:
Menudo
1 pound pork, cubed
1 cup liver, cubed
1 tablespoon oil
2 teaspoons achuete seeds
1 tablespoon garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium size potatoes, cut into 1/2-inch pieces
2 teaspoons salt
1/8 teaspoon pepper
Place achuete seeds in 1/3 cup water and stir around. Water should turn red. Discard seeds when done.
Saut? garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil.
Serve hot with rice.
Recipe: oxtail kare-kare
category: philippine
id: 3655
title: oxtail kare-kare
recipe:
Oxtail Kare-Kare
1 (3 to 5 pound) oxtail
5 tablespoons oil
5 cloves garlic, crushed
1 medium size onion, sliced
Water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2-inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
Salt and pepper, to taste
MSG (optional)
Cut oxtail into 3-inch pieces. Boil once and discard water. Boil again until tender.
Saut? garlic and onion in oil. Add achuete water, saut?ed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG.
Serve with Bagoong Alamang on the side.
Recipe: pinakbet
category: philippine
id: 3656
title: pinakbet
recipe:
Pinakbet
1 1/2 cups water
1/2 pound pork
3 cloves garlic
1 teaspoon ginger
1/4 cup bagoong
4 eggplants
1/3 cup tomatoes
2 pieces ampalaya or amargoso
1/2 teaspoon MSG
Salt
Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso.
Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender.
Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste.
Makes 4 servings.
Recipe: pork binagoongan
category: philippine
id: 3657
title: pork binagoongan
recipe:
Pork Binagoongan
1 pound pork, cut into pieces
1/4 cup oil
1/2 head garlic, crushed
1 onion, thinly sliced
1 large tomato, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water
Fry pork pieces in hot oil.
Saut? garlic, onions and tomatoes after pork has browned.
Add remaining ingredients and let simmer until pork is tender. If desired, let water reduce.
Serve with rice.
Recipe: champorado
category: philippine
id: 3658
title: champorado
recipe:
Champorado (Chocolate Rice Pudding)
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) granulated sugar
1/8 teaspoon vanilla extract
Sweetened condensed milk
Cook rice in a medium-size saucepan with water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla extract. Serve in bowls with swirls of sweet condensed milk on top.
Serves 4
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