Filipino Recipes - through the years

These I got from Mom's cooking lessons, the procedures maybe a little lacking but the ingredients are important - this is dedicated to all Filipino moms [ through the years ] and to Food lovers around the world.


Ingredients:

2 klo upper Ham
4 cups pineapple juice
4 cups water
1/2 bottle beer
1 tbsp pepper corn
1 pack bay leaf
1 cup brown sugar
2 pcs onion (quartered)

Procedure:

1. Wash pork and make small slits using pointed knife or ice pick.
Be careful so that the knife will not reach the skin of the ham

2. Put ham in a bowl and add all the ingredients.
Rub for a few minutes

3. Put ham in a kettle and for the contents of a bowl into the kettle

4. Simmer until tender

5. When done, place it on a platter and garnish with pineapple juice,
onion ring and leaves

Ingredients:

3/4 cup sugar
3/4 cup Angel evap
7 egg yolks
1 can Angel condensed
1/4 tsp grated dayap rind


Procedure:

1. Preheat oven to 350 F

2. Pour sugar into two llaneras, then heat over medium flame
until sugar caramelizes

3. Set aside in a bowl, mix together the rest of the ingredients

4. Strain twice

5. Pour into the llaneras

6. Cover with aluminum foil

7. Cook in a steamer

8. Steam for 1 1/2 hours or until firm

IMBUTIDO

Ingredients:

1 1/2 klo ground pork
1/2 cup pickles relish
1/2 cup catsup
4 raw eggs
1 cup green peas (gisantes)
3 cup break crumbs
1 pc carrot (grated)
2 pcs red bell pepper (diced)
6 pcs hotdog (medium)
1 cup raisin
1 pc big onion (chopped)
6 pcs hard boiled egg
1 pc aluminum foil
1 pc cheese (optional)
black pepper and salt to taste

Procedure:

1. Boil 6 pcs egg. Set aside (Hardly boiled)

2. Beat 4 pcs raw egg. Set aside

3. Combine lean meat, salt, pepper, catsup and onion and
mix thoroughly

4. Add the rest of the ingredients and mix until well blended

5. Arrange boiled egg and hotdog on meat mixture in
aluminum foil and twist both ends

6. Prick foil with pin and steam for 1 hour

7. Let cool and slice before serving

PALITAW

Ingredients:

1/2 klo malagkit rice
2 cups grated coconut
1 cup sugar
1/2 cup ground sesame seed (toasted)

Procedure:

1. Soak malagkit rice for at least 4 hours to system
2. Assemble all tools and ingredients needed
3. Grind malagkit rice to a stiff dough
4. Form ball, flatten and drop into boiling water
5. When it floats, remove from the water and drain
6. Roll in grated coconut and serve with sugar and sesame seeds

TOCINO

Ingredients:

1 klo lean meat
2 tbsp salt
8 tbsp white sugar
1 tbsp anisado wine
1 tbsp black pepper
1/2 tsp prague powder
3 drops food coloring
1 cup pineapple juice (boiled to make syrup)
1 cup white sugar (boiled to make syrup)

Procedure:

1. Wash and cut pork thinly
2. Mix meat, salt, prague powder, anisado wine, black pepper in a bowl
Set aside
3. Boil in one cup of pineapple juice with 1 cup of white sugar until
slightly thickened
4. Let cool and pour into the meat mixture
5. Mix thoroughly. Cure at room temperature for 8-10 hours or
in a refrigerator for 1 week

KUTSINTA

Ingredients:

1 cup all purpose flour
3/4 cup brown sugar
1 1/2 cup water
1 tsp lihia
2 cups grated coconut

Procedure:

1. Sift dry ingredients
2. Pour water into the bowl
Add flour, lihia and sugar alternately
3. Mix well until the mixture is fine
4. Pour into molder and cook in a steamer for 20 minutes
5. Let cool, remove from the molder
6. Serve with grated coconut

SKINLESS LONGANIZA

Ingredients:

1/2 klo hard fat
1 klo lean meat (ground)
1/2 cup brown sugar
1 tbsp salt
1 tbsp chili sauce
3 tbsp lea & perron, kikkoman or mother’s best or oyster sauce
1/2 tbsp black pepper powder
1/2 cup chopped onion
1 head garlic
1/2 tsp prague powder – pinkish color
1 tsp vetsin
2 tbsp anisado wine or mallorca
1 tsp accord powder – glacen paper
real sarap

Procedure:

1. Mix lean meat and hard fat
2. Add anisado wine and mix thoroughly
3. Add other ingredients except accord powder
4. Then mix until well blended. Add accord powder and mix again
5. Cure for 8 – 10 hours
6. Wrap in glacen paper or plastic casing

Buko is Coconut - God blessed my country with a lot of these Magnificent trees.

BUKO PIE

Ingredients:

3/4 cup sugar
2/3 cup water
3 cups buko (shredded)
1 can condensed milk
1 tsp vanilla
3 tbsp flour (dissolved with 1 cup water)
3 tbsp cornstarch (dissolved with 1 cup water)
aluminum plate

Procedure:

1. Mix 1 tbsp sugar and 1 1/2 tbsp flour and sprinkle
at the bottom of the crust so that it will not stick to the pan
2. In a saucepan, put sugar, flour, cornstarch and water
3. Cook in medium heat until smooth. Add buko while stirring
4. When mixture gains thickness, take it out and pour it into the crust
5. Use remaining crust to cover the filling and make 1/4 inch stripes to
put on the pie
6. Bake until pie crust becomes golden brown

Crust

2 cups all purpose flour
5 tbsp sugar
1/4 cup butter/margarine
4 tbsp iced water

PUTO with Carrots

Ingredients:

6 cups cake flour
2 tsp baking soda
3 tbsp baking powder
1 bar butter
1/2 kg sugar
6 pcs eggs
2 cups grated carrots
1 can crushed pineapple (439 grms)
1 can evap milk (big can)


Procedure:

1. Measure and sift all dry ingredients
2. Cream butter. Add sugar and egg
3. Add dry ingredients, alternate with milk
4. Add crushed pineapple and carrots
5. Pour mixture into molder
6. Steam for 15 minutes

BINANGKAL

Ingredients:

1 klo 3rd class flour
2 cups brown sugar
2 cups lukewarm water
1 tbsp baking powder
1/2 cup powdered milk (skimmed milk)
1/4 cup butter melted
1 tbsp yeast
1/4 klo sesame seed
1 klo oil for frying

Procedure:

1. Sift all dry ingredients
2. Mix sugar and butter in a bowl
3. Add flour and water alternately
4. Mix well until well blended
5. Knead very tightly to make a dough
6. Form into a ball
7. Dip 2 fingers in water to wet your palm, then roll again
8. Roll the ball in sesame seeds
9. Deep fry until golden brown

SIOMAI

Ingredients:

1/2 klo ground pork
1/4 klo shrimp
2 pcs raw egg
1 pc shredded carrot
1 tbsp oyster sauce
1 tsp salt
3 tsp pepper
1 tsp sesame oil (Quick chow oil)
5 pcs small onion (chopped)
leek onion (wanton wrapper)

Procedure:

1. Wash ground pork and drain
2. Wash and unshell shrimp then chop
3. Mix all ingredients and put 1 tbsp of the mixture
into the Siomai wrapper
4. Steam for 10 – 15 minutes

I just love these SIOMAI's Delicious!

Tempura is not a Filipino Dish, but is very popular in Philippine vending carts, so try this at home if you like.

TEMPURA

Ingredients:

1/2 klo shrimp
1 1/2 cups all purpose flour
1 cup water
2 pcs eggs
1 tsp salt
1 klo oil (for frying)
1 pcs medium sized onion (leek onion) (chopped finely)
1 tsp baking powder
1 tsp black pepper
shrimp cubes

Procedure:

1. Wash the shrimp
2. Unshell the shrimp and remove the heads
3. Pound the shrimp shells and heads, boil and strain.
Set aside the soup
4. Finely chop the shrimp meat and mix with the pounded
shrimp shells and heads
5. Add flour and baking powder slowly
6. Mix well with eggs, salt, and onion. Add black pepper
7. Form into tempura form going upwards
8. Roll into the flour again
9. Boil water, add the tempura after
10. When the tempura floats, remove from the water and drain
11. Deep fry

I think that having a thread that have successive posting of recipes would be great, It is easier to scroll down and look for the desired recipe and post comments after the SUCCESSIVE POSTING.

What do you think?