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PINOY FOOD CHOICE
PANCIT MALABON
Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish. ... Some of the common seafood ingredients of Pancit
Ingredients:
lb rice noodles (thick variety)
Toppings:
3/4 lb shrimp, shelled, deveined, cooked, and sliced lengthwise
1/2 lb adobong pusit, sliced
1/2 cup pork rinds (chicharon), pounded
1 cup napa cabbage or "pechay baguio", chopped then blanched
1 lemon, quartered (or 'calamansi' as needed)
1 cup smoked fish (tinapa) flakes
4 hard boiled eggs, peeled, sliced
1 tbsp parsley, chopped
2 tbsp green onions, chopped
3 tbsp toasted garlic
1/2 cup lechon, sliced (optional)
Sauce:
1 tbsp fresh garlic (minced)
1 medium onion (minced)
1/2 lb boiled pork belly (sliced)
1/2 cup anatto seeds diluted in 1/2 cup water
3/4 cup shrimp juice (from shrimp heads*)
4 tbsp fish sauce (patis)
1/2 tsp black pepper (ground)
1/4 cup pork rind (chicharon), pounded
Process:
Tip for shrimp juice extraction: For a more flavorful and fragrant shrimp juice, remove the spiny head, leaving the soft, orangy ones. In a non-stick pan, put about 1 tbsp oil, and stir fry the head to release the aroma. Add 2 ½ cups water, pinch of salt and pepper and bring to a boil for about 5 minutes. Let it cool a bit and give it a whir in the blender. Strain and press to get all that shrimp goodness.
Cook the noodles according to package instructions. Note: If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
Sauté the minced garlic and onion.
Put in chopped boiled pork and cook for 4 mins.
Add fish sauce and ground black pepper.
Pour shrimp juice and annatto water and bring to a boil.
Sprinkle pounded pork rinds (chicharon) then stir.
Simmer for 4 minutes then turn off heat.
Put the cooked noodles in a large bowl then pour the sauce and mix thoroughly.
Transfer the noodle/sauce mixture in a wide serving plate.
Place toppings according to your preference.
Serve with lemon or calamansi.
CREAMY CARBONARA (quick recipe)
Carbonara Filipino recipe, referred so to distinguish from the authentic Italian kind, is commonly made with a dairy of either cream or milk, and thickened
Ingredients:
250 ml Linguini pasta (pasta spaghetti)
1/2 cup ham or bacon
1 cup sliced canned mushrooms, drained
1/2 pack Knorr cream of mushroom powder
1/2 cup water
3 cloves garlic, minced
1 small onion, minced
2 cups fresh milk
1/4 cup all purpose cream
1 tbsp olive oil or just plain cooking oil
salt and pepper to taste
parsley, finely chopped for topping (optional)
grated parmesan cheese
Process:
Cook pasta as instructed by manufacturer.
Heat olive oil in a sauce pan. Saute garlic and onion and then add ham or bacon. Cook for 3 minutes. Add sliced canned mushrooms.
Cook for another 5 minutes while stirring constantly..
Add milk and bring to a boil.
In a bowl, dissolve Knorr cream of mushroom powder in water. Once the milk in the sauce pan starts to boil, add the cream of mushroom mixture. Stir constantly until mixture thickens.
Add all-purpose cream. Cook for 3 minutes more while stirring continuously. (you may dilute with water if you want sauce to be less thick.)
Season with salt and pepper.
Mix pasta and sauce when ready to serve.
Top with chopped parsley and grated parmesan cheese.
BAM-I
Bam-i (“bam-ee”), a stir-fried Cebuano noodle dish that uses both egg and bean thread (glass) noodles, was invented by a cook who ran out of noodles while cooking for a party
Ingredients:
100 grams fresh shrimps in shells
1 tablespoon light olive oil
6 cups chicken broth
3 tablespoons annatto oil (heat 1 T annatto seeds in 3 T olive oil)
5 cloves garlic, peeled and finely minced
1 medium onion, sliced
100 grams sliced boiled pork
2 Chinese sausages, sliced diagonally
5 wood ear mushrooms, soaked and cut into strips
50 grams carrots, sliced
200 grams mung bean vermicelli (sotanghon)
100 grams cabbage, sliced
500 grams fresh egg noodles
sea salt to taste
freshly ground black pepper
for garnish: 2 hard-boiled eggs, csnipped scallions, crispy fried garlic slices
to serve: calamansi or lime or lemon juice
Process:
Shell and devein the shrimps and fry the heads in the oil in a saucepan. Add stock and boil for 5 minutes, then process in a blender and strain.
Heat the annatto oil in a lark wok and saute the garlic and onion, then add, one at a time, the shrimps, pork, sausages, mushrooms, carrots, mung bean noodles, and cabbage. Mix well, then add the strained broth and 1 tsp salt and pepper and bring to a boil.
Cook for 5 minutes, then add the egg noodles, toss and continue to cook for another 3 minutes. Adjust seasoning to taste. Transfer into a serving platter and garnish with eggs, scallions, and crispy garlic.
Beef and Baby Corn Stir Fry Recipe
Beef stir-fry with baby corn recipe. This sesame beef stir-fry is packed with delicious baby corn and thin, tasty slices of lean beef.
Ingredients:
¾ lbs beef sirloin, sliced into thin strips
15 pieces baby corn
1½ cups snap peas
1 small red bell pepper, sliced into strips
¼ cup light soy sauce
3 to 4 tablespoons oyster sauce
1½ tablespoons cornstarch
½ teaspoon ground black pepper
½ teaspoon salt
3 table spoon Shoaxing cooking wine
3 tablespoon cooking oil
Process:
Arrange beef in a bowl. Add ¼ teaspoon ground black pepper, soy sauce, and oyster sauce. Mix well.
Add the cornstarch. Make sure all the ingredients are well blended. Set aside.
Meanwhile, heat a wok or a pan. Pour-in the cooking oil. Once the oil gets hot, stir-fry the baby corn, snap peas, and red bell pepper for 3 to 5 minutes.
Add salt and remaining pepper. Pour the cooking wine in the wok and stir-fry for 3 minutes.
Transfer the vegetables to a plate. Set aside.
Using the remaining cooking oil (add a tablespoon of cooking oil if needed), stir fry the marinated beef for 3 to 4 minutes. Add the stir-fried vegetables and continue to stir-fry for another 2 to 4 minutes.
Transfer to a serving plate. Serve. &Share and enjoy!
CRISPY TADYANG
Crispy Tadyang ng Baka is beef ribs marinated with a sweet tangy mix and deep fried to crispiness. Definitely a mouthwatering dish for that gastronomic experience. It is a main dish popular "pulutan" usually served at Filipino specialty restaurants. It is made up of beef spareribs pre-boiled until tender, then deep fried and serve with vinegar chili dip.
Ingredients:
- 2 kilo beef spareribs, saw cut crosswise to about 1 1/2”
- 1 cup soy sauce
- 1 head garlic, crushed
- 3-5 pcs star anise
- 3-5 pcs bay leaf
- 1 pc large white onion
- 3 tbsp sugar
- 2 tsp peppercorns
- salt to taste
- oil for frying
Process:
.Boil cubed beef ribs in water (enough to over the ribs in the pot), add soy sauce (you may add more to taste), brown sugar, star anise, bay leaf, peppercorns, white onion and salt to taste.
. Remove the scum that floats on top as soon as the water boils.
. Lower the heat and simmer the ribs until fork-tender and the bones are easily separated from the meat, around 2-3 hours.
Drain the ribs well. Let it cool. Reserve the boiling liquid and freeze this once it cools. It can be used for Chinese-style braised beef brisket.
Chill the ribs overnight. Before cooking, set out the ribs 30 minutes beforehand.
Heat enough oil in a deep pot for frying. Deep-fry the ribs until crisp. Be sure to cover the pot as this will surely splatter.
Serve the ribs with a dip of soy sauce, vinegar, pepper and chopped onions with optional bird's-eye chili.
Beef / Pork Morcon
Morcon is famous food in the Philippines. This dish is an elegant centrepiece to serve during special occasions. Very interesting recipe, I will try this out!
Ingredients:
1 kl beef, sliced 1/4 inch thick (3 pcs)
1/4 kl ground beef liver
200 grms sliced sausages or ham
200 grms pork fat (cut in strips)
100 grms grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 tsp or ground black pepper
1/2 cup vinegar
2 tsp salt
2 cups water
2 meters thread or string (for frying)
Process:
Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef sausage strips, cheese strips, sliced eggs,pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/gravy poured on top. Enjoy!
BEEF CALDERETA
Caldereta or Kaldereta is a classic filipino dish in which every filipino household has its own version in cooking this recipe.
Ingredients : Serves 4
lb. beef, cut into cubes
1 cup vegetable oil
3 cloves garlic, chopped
1 onion, chopped
1 tsp. chili flakes
4 cup water
1 cup tomato sauce
1/2 cup liver spread
3 bay leaf
2 cup potatoes, quartered
2 cup carrots, sliced
2/3 cup green olives
1 red bell pepper, sliced
1 green bell pepper, sliced
salt and pepper, to taste
Process:
In a large pan, heat oil. Fry the potatoes and carrots until color turns light brown. Remove and set aside.
Add beef to the pan; stir-fry for a few minutes until lightly brown. Remove and set aside.
In the same pan, sauté the garlic and onions until translucent. Add chili flakes. Return beef and accumulated juices to pan. Stir-fry for a few minutes. Add water, tomato sauce, liver spread and bay leaf; stir to combine. Bring to a boil then simmer, about an hour or until meat tender.
Add potatoes, carrots and green olives; simmer for another 6 to 8 minutes. Season salt and pepper to taste. Add bell peppers, cook for additional 2 minutes.
Transfer to a platter. Serve hot and Enjoy your Kaldereta.
GRILLED STUFFED SQUID
Grilled stuffed squid or inihaw na rellenong pusit is a dish of marinatedsquid stuffed with onions and tomato mixture then grilled over live charcoal.
Ingredients : Serves 1
1 pc large squid, about 3/4 to less than a kilo
3 pcs medium size tomatoes, chopped
2 pcs medium size onions, chopped
1 inch ginger, julienne
7 pcs calamansi, extract the juice
1/2 cup soy sauce
1 Tbsp patis
1 Tbsp granulated seasoning (e.g. Magic Sarap)
2 Tbsp sugar or 1/4 cup 7-up
peppercorns, cracked
2 Tbsp cooking oil or melted butter
salt and pepper
Process:
Clean the squid by removing the internal organs and inc sac by pulling the head.
Usually the entrails will come out by pulling the head but you should also inspect if there are still entrails inside the body of the squid.
Remove also the beak on the head and the soft transparent squid bone.
Wash out the remaining entrails and ink (just in case the ink sac spilled) in running water and drain.
Marinate the squid in soy sauce, sugar or 7-up, peppercorns and kalamansi juice.
Marinate at least half a day and place inside a refrigerator.
Prepare the stuffing by tossing together the chopped tomatoes and onions, ginger, patis and granulated seasoning.
Drain the marinated squid and stuff it with the tomato-onion mixture.
Then insert the head in the squid body and secure with a toothpick.
Grill the squid over live charcoal and baste it with the marinade with a mixture of 2 Tbsp cooking oil.
Cook it at least 6 minutes on each side or until the squid is cooked but don’t overcook.
Squid have a tendency to become hard and rubbery. When done slice crosswise and serve with dipping sauce.
For the dipping sauce, combine soy sauce, red chili pepper, garlic and calamansi juice.
Squid Balls
Squid Balls recipe is considered one of the best Asian dimsum recipe.
Ingredients : Serves 4
1 kilo Squid cut into rings
250g pound Cooked shrimp
4 cloves garlic chopped
1 Egg yolk
1/2 cup Water
1 cup Chicken stock
1 tablespoon Ginger grated
6 tablespoons cooking oil
Process:
Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned.
Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. add 1 or 2 Tbs of oil as you go. Stop when the mixture forms a large ball. Remove and form into a dozen or so balls. Heat 3 Tbs of oil in a heavy frying pan.
When hot, add squid balls and brown lightly on all sides. Turn down heat, add stock and cover. Simmer for five minutes. Serve on toothpicks with soy sauce, or use as fishballs in soup.
Seafood Kare-Kare
Seafood Kare Kare. Seafood Kare-Kare Recipe is similar to the traditionalKare Kare but instead of beef, pork or chicken we will use seafood to have a healthy twist
Ingredients : Serves 4
200 grms mussels
4 pcs crab, cut into 2
200 grms clams
200 grms squid, cut into rings
250 grms shrimps, trimmed
250 grms fish fillet (cream dory), cut into serving size
2 bundle string beans, cut into 2-inch long
2 pcs eggplant, sliced diagonally
1 bundle pechay, trimmed
1 banana heat(puso ng saging), sliced diagonally
2 cloves garlic
1 onion, chopped
3/4 cup peanut butter
5 cups seafood broth
2 tsp annatto seeds(atsuete)
salt to tatse
2 tbs cooking oil
2 tbs cornstrach, dissolved in 1/2 cup of water
salt and pepper to tatse
5 tbs bagoong guisado ( as condiment)
Process:
Steam fish fillet, crab ,prawns, clam and mussels until cooked.
Slice the fish in the serving sized and cut the crab in halves then set aside.
Set aside the liquid used to steam the seafood.
Heat up the oil, then put in the atsuete (annatto) seeds until the oil becomes deep red.
Remove the seeds from the oil by straining them.
Saute garlic and onions in oil until onions become translucent.
Add the broth from which you steamed the seafood with
Stir in peanut butter, salt and pepper.
Add the vegetables and simmer, don't overcook the veggies only half done.
Add clam, mussels, and prawns and simmer for another 6 minutes.
Add pechay, crab and fish fillet slices and simmer for another 3 minutes.Add the dissolve cornstarch.Stir.
Serve with bagoong alamang guisado or shrimp paste.
Enjoy!
SEAFOOD CHOWDER
Seafood chowder full of flavor! ... Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. ... Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
Ingredients : Serves 4
½ kilo fresh shrimp shelled
½ kilo fresh squid cut into rings
1 kilo fresh mussels cleaned, boiled and shell on
½ kilo any fresh fish fillet, cut into cubes
½ bar butter
1 cup evaporated milk
½ cup all purpose cream
3 pcs potatoes quartered
4 pcs tomatoes quartered
2 onions minced
5 cloves garlic minced
2 cups mussels stock
2 stalks celery minced
1 tbsp dried oregano leaves
Salt and ground black pepper to taste
Process:
In a pot, melt the butter over a low heat. Saute garlic and onions for 2 to 3 minutes. Pour the mussels stock and let it boil. Add the potatoes and tomatoes. Put in the milk and all purpose cream. Let it boil for 3 to 5 minutes, stir occasionally. Put in the fish and simmer for another 2 to 3 minutes. Add the shrimp, squid and mussels and let simmer for a while. Add the dried oregano and celery to add flavor. Put in salt and pepper to taste. Carefully mix all the ingredients to blend the taste. Simmer for a while. Best serve with any toasted bread.
Share and enjoy!
UKOY
Ukoy recipe shown here is made from mongo sprout(togue) and shrimps.Sometimes called Okoy, it is the Filipino shrimp fritter. It is a fried and battered mix of shrimp and vegetable, either mongo sprout(togue) or squash(kalabasa).
Ingredients : Serves 5
1/4 kg small shrimps
1 cup flour (arina)
1 cup cornstarch
1½ tsp baking powder
1½ tsp salt (asin)
½ tsp ground pepper (paminta)
¼ cup atsuete water
1½ cup shrimp broth (katas ng hipon)
1 egg (beaten)
2 cups bean sprouts (toge)
1 cup chopped onions
2 pieces tokwa (tofu)
Strain the flour, cornstarch, baking powder, salt and pepper. Add the atsuete water, katas ng hipon and egg. Mix well.
In a saucer, put in some toge, chopped onions, tokwa and some shrimps.
Measure ⅓ cup of the mixed batter and pour into the saucer.
Heat cooking oil in a pan. Pour in the contents of the saucer into the heated oil. Fry until crispy and golden brown.
Prepare some vinegar with crushed garlic, salt and pepper as sauce to your delectable ukoy.
FILIPINO STYLE CALAMARES
Calamares. Calamaris is delicious fried squid rings. Mix onion powder and garlic powder together with the starch.
1 kg squid, sliced into rings
2 eggs, beaten
1 cup all-purpose flour
1 cup breadcrumbs
2 cups cooking oil for deep frying
salt and pepper to taste
Process:
In a mixing bowl, place squid and season with salt and pepper to taste.
Mix thoroughly.
Set the mixture aside for about 15 minutes.
After letting the squid stand, mix the squid with flour.
Add in beaten egg.
Mix thoroughly again.
Roll over the coated squid onto breadcrumbs.
In a pan set over high heat, pour in cooking oil.
Allow the oil to heat up.
Deep-fry the squid until it turns golden brown. Cook squid only for about 2 minutes max. DO NOT OVERCOOK.
Place cooked squid on a platter lined with paper towels. The paper towels should take up the excess oil.
For the dip, pour in vinegar in a small bowl and mix it with chili and salt.
Serve calamares freshly cooked with the vinegar dip.
HALABOS NA HIPON
Halabos na Hipon is merely a basic way of cooking shrimp where head, tail and everything else is intact, stirred in a pan with a little water right until it changes color
Ingredients : Serves 4
1/2 kg medium sized shrimps
1 tbsp salt
dash of pepper
dash of Spanish paprika
2 cups water
cooking oil for sauteing
Dipping Sauce:
2 tbsp Vinegar
1/2 tsp Salt
Siling Labuyo / Chili (optional)
Process:
In a wok, bring water to a boil.
Add salt & shrimps. Cook for 3-5 minutes.
Remove the shrimps from the water.
In a separate pan, fry the shrimps at least 2 minutes on both sides.
Add dash of pepper and Spanish paprika before turning off heat. Mix well.
Serve with dipping sauce. Enjoy!
GINATAANG ALIMASAG/ALIMANGO
Ginataang Alimasag (or alimango) are Crabs cooked in Coconut Milk.This ginataang alimasag recipe features the use of spinach and Thai chili as a replacement for Malunggay. ... Dishes such as ginataang hipon, seafood in coconut milk, and sinanglay na tilapia are just few of them.
Ingredients : Serves 4
4 pcs. alimango, medium sized
2 cups coconut milk
1 large chopped onion
3 cloves minced garlic
1 cup kalabasa (squash), cut into cubes
5 strips sitaw (string beans) cut to 3 inches
salt and pepper to taste
2 pcs. red chili (siling labuyo)
3 tbsp. cooking oil
Process:
- Boil coconut milk in a saucepan.
- Add garlic and onion.
- Add squash and cook on medium heat for 10 minutes or until almost tender..then add sitaw and cook for another 5. minutes.
- Add crab and siling green and all seasoning and simmer for another 5 minutes or until crab's color change to orange.or red.
- The extracts of crabs and vegetables will come out so you don't need to add water. Cooking the food in its own juice will maintain the purity of the taste.
- Adjust seasoning if needed.
- Serve with rice.&Enjoy!
Cheap Wedding Reception Food & Drink Menu Ideas on a Budget
If you want to save a bundle on food and drink at your wedding as well, here are 23 ways to do it.
Go Simple
Your guests will probably be hungry when they arrive at the reception, and most of them will not care what they eat as long as they can have some sort of snack before dinner. So set out some simple crackers, cheese squares, and some fruit. Your guests will be very satisfied.
Provide Your Own Appetizers
This may sound time consuming, but it’s actually quite easy, particularly if you choose appetizers that can be made ahead of time and frozen, then just warmed up right before cocktail hour. Most caterers charge an overinflated price for appetizers, and you can save up to 50% of the cost this way. Here are some of my favorite, quick and easy appetizer recipe ideas you can use.
Have Your Family Cook
You could have a cooking party the day before your wedding where the cooks in your family get together to make their signature dishes. This idea could work great with either a buffet or family style service.
Serve Non-Alcoholic Beverages
I went to a beautiful wedding on a farm once that served a bunch of fun, non-alcoholic drinks, such as frozen mocha and fruit smoothies. After my third frozen mocha, the last thing I cared about was having an alcoholic beverage!
Serve One Signature Drink
If you really want to serve liquor at your wedding, consider serving one signature drink, perhaps you and your future spouses’ favorite. It would be fun for the guests to try it out, and it would save you money since it would require limited alcohol.
Check the Prices of Both Plated and Buffet Meals
I have always thought that a buffet is more expensive because guests will eat more food, and therefore, more food is needed. At the venue for my wedding, this was true; the buffet was more expensive than the plated meal. Others will argue the opposite. My advice is to check the prices of both options, and go with the cheaper.
Popular dish and easy cooking process in Philippine cuisine that involves meat , marinated in vinegar , soy sauce and other special ingredients base there own version. Dabawenyos favorite food in every occasion.
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