Java Rice

Is one the favorite rice recipe of the Filipino citizens.  This kind of recipe is basically served with grilled dish or fried dishes. This Java rice recipe is a Filipino style which is suited for the Filipino taste. There are many kinds of java rice but this kind of Java is one of the best serve rice for its uniqueness taste.

Ingredients:

5 cups of warm steamed white rice

½ tbsp. Annatto powder

¼tsp. turmeric powder

3 tbsp. margarine

1 tsp. toasted garlic

½ tsp. salt

 Coking Procedure

In a medium sized pan, melt margarine for about 10 seconds.

Then add in the turmeric and annatto powder. Mix well

Add in the steamed rice, and then gently mix so that the rice is coated well with the mixture. Then sprinkle it with the salt on top. Mix well.

Transfer it to the serving plate. 

Serve and Enjoy!

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Chicken Sotanghon Soup

This kind of dish is related to the Chicken Noodle soup which Filipino people mostly known. This can be served during break time hours in afternoon break or best served during rainy season to keep our self-warm

Ingredients:

2 lbs. chicken (cleaned, cut into serving pieces)

4 ounces sotanghon (vermicelli noodle)

1 medium onion (minced)

4 cloves garlic (minced)

½ chicken broth

½ cup carrot (julienned)

3 tbsp. scallions (chopped)

½ cup shredded cabbage

5 cups water

2 tbsp. toasted garlic

3 tbsp. soy sauce

1 tsp. ground black pepper

3 tbsp. cooking oil

Cooking Procedure:

In a large sized pan, sauté garlic and onion. And when it turs brownish add in the chicken. Then pour in soy sauce and water.

When it boils, add in carrot, chicken broth, shredded cabbage and let it boil for 3 to 5 minutes.

Add in the sotanghon and let it cooked for at least 2 minutes. And when it boils, add in the ground black pepper. Then transfer it to the bowl, and add the scallions and toasted garlic on top. 

Serve and enjoy!

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Chicken with Pineapple bits

This kind of recipe is related to a common dish “chicken adobo” but this kind of recipe is another kind of exciting chicken dish. Wherein were going to use pineapple bits in order for us to have a wonderful dish.

Ingredients:

½ kilo chicken (cut into serving pieces)

1 small can of pineapple bits (separate the syrup)

1 tbsp. onions (chopped)

1 tbsp. garlic (chopped)

1 tbsp. cooking oil

2 medium size of tomatoes (quartered)

1 pc medium size carrot (cut into small pieces)

1 medium sized bell pepper (cut into small pieces or julienned)

1 cup evaporated milk.

1 ½ cup of chicken broth

1 tbsp. soy sauce

1 tsp. ground black pepper

Cooking procedure:

In a large bowl, marinate chicken in the pineapple syrup for at least 30 minutes.

In a large sized pan, pour in cooking oil. The sauté onions garlic and add the marinated chicken and sauté until it turns golden brown. .

Then add the pineapple syrup (wherein the chicken is marinated) let it simmer.

Add pineapple bits, tomatoes, carrot and bell pepper.

Pour in the evaporated milk and the chicken broth together with the soy sauce and ground black pepper. For about 5 to 10 minutes.

Transfer it to the serving plat. 

Then serve hot and enjoy!

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Ginataang Tilapia

Ginataang Tilapia is a Filipino cooking method wherein Filipino’s used coconut milk in cooking this kind of dish. It will surely give you a yummy taste of the fish, and will bring you to another exciting kind of flavorful dish in an authentic way.

Ingredients:

2 lbs. Tilapia (cleaned)

2 cups of coconut milk

1 tbsp garlic (minced)

1 onion (chopped)

2 long chili (siling labuyo)

1 ½ tbsp. soy sauce

¼ tsp. ground pepper

2 cups spinach

2 tbsp. cooking oil

Cooking Procedure:

In a medium size cooking pot, heat oil. Then sauté the garlic, onion and ginger in the hot oil.

Add the soy sauce and ground pepper. Stir.

Pour in the coconut milk and stir again. Then let it boil and cover. Simmer it for 5 minutes.

Add the long chilis and tilapia together. Cover and simmer it for 30 minutes.

Add the spinach then simmer it again for 2 minutes.

Turn off the heat then transfer it to the serving plate.

Serve and enjoy. 

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Sisig na Bangus

-          Sisig has been one of the greatest creations. This Sisig na Bangus is one of the greatest recipe that mostly Filipino love to eat. First it is very delicious, secondly it is easy to cook and lastly a very healthy dish at the same time. This can be serve also as "pulutan" together with your friends and barkada's. 

Ingredients:

1 large boneless fried Bangus. (meat segregated and chopped well)

1 large onion (chopped)

½ onion scallions (chopped)

1 tbsp. chopped siling labuyo

½ tsp. ground black pepper

1 tbsp. soy sauce

½ tbsp.. mayonnaise

¼ cup unsalted butter

1 tsp. garlic powder

½ tsp. salt

Cooking procedure:

In a large pan, melt-in the butter. Then add in the onion and cook for up to 3 minutes.

Put in bangus meat then stir.

Add in the garlic powder, salt, ground black pepper, and soy sauce. Stir and cook for another 3 minutes.

Add the scallions and chili. Stir well and for 3 minutes more.

Put in the mayonnaise. Stir well. Turn off the heat.

Transfer it to the serving plate. Serve and Enjoy!

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Grilled Pork

-          One of the simplest recipes which Filipino citizens love the most. Mostly served during outing where it can be done mostly on any parts of the place. You only have to bring a “uling” or charcoal on the other hand for cooking the pork meat. And a grilling steel and a marinated and ready to cook pork for the best outcome. 

Ingredients:

Pork Belly about 3 lbs. (sliced on a thinner and medium length)

¾ cup of soy sauce

5 pieces Calamansi or lime

1 tbsp. garlic powder

¼ tbsp. Ground black pepper

1 tsp. hot sauce

Cooking procedure:

In a large bowl, combine all mixture except for the pork belly. Then mix well.

Put the pork belly on the resealable bag. Then pour in the mixture to the bag, let all air out then seal. Let the pork be marinated for atleast 30 minutes or 1 hour.

Heat up the grill using the “uling”. Then start grilling the pork. Take note: each side of the pork must be grilled well for the best result.

Remove the pork belly then let it cool. Slice it into serving pieces.

Best serve with vinegar mixture. Serve and Enjoy!

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Crab Relleno

-       This kind of this is mostly called “Stuffed Crab” or in other words Crab Relleno. A flavorful kind of dish which Filipino is fund of eating. Another authentic dish which you will surely love to cook and eat. Enjoy!

Ingredients:

Meat and Top shell of the crab (about 6-8 pieces, medium sizes)

1 cup of potato (diced)

1 cup of carrot (diced)

½ cup of bread crumbs

½ cup of onion red (minced)

1 piece long red chili (chopped)

1 medium tomato (diced)

2 tsp. garlic powder

2 tsp. salt

1 tsp. ground black pepper

2 tsp. cooking oil

2 pieces raw egg

1 cup cooking oil for frying

Cooking procedure:

In a medium sized heated pan, pour in 2 tsp. cooking oil, then sauté onion and tomatoes.

Add: potato and carrot cook for up to 3 minutes, then put the chili and crabmeat. Cook for another 2 minutes.

Add garlic powder, salt and ground pepper. Then stir and turn off heat and transfer it to the large bowl. Wait until it cools down, then combine it with breadcrumbs and eggs. Mix well.

Stuff each crab shell with the mixture.

And on the other heated pan, pour in 1 cup of oil. (When the oil is already hot, add in the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffing’s.)

Then onwards flip the crab shell and fry the side with stuffing in medium heat. For about 5 minutes.

Turn off the heat and transfer it to serving plate.

Serve and Enjoy!

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Filipino Chicken Macaroni Salad

This dish is typically served during Filipino fiestas and also during family outings and picnic. Filipino Chicken Macaroni Salad is made with macaroni pasta, hard-cooked eggs, chopped fruits and vegetables and a seasoned mayonaisse dressing. This is a salad that everyone seems to love! 

Ingredients

• 1 lb. elbow macaroni
• 1 lb. chicken
• 3/4 cup light mayonnaise
• 1 (20 oz.) can pineapple tidbits, drained
• 3/4 cup minced carrots
• 3/4 cup raisins
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder
• 4 cups water
• Salt and pepper to taste

Cooking Procedure

1. Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
2. Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
3. Cook the elbow macaroni according to package instructions. Drain and then set aside
4. In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
5. Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
6. Add the cheese. Gently toss.
7. Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

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Crispy Tilapia Sticks

Crispy Tilapia Sticks is a  tilapia fillet dish. The fish is seasoned  in a beading of  breadcrumbs, then deep fried until crispy. Crispy Tilapia Sticks makes a delicious appetizer and it's best when paired with homemade ranch dressing.

Ingredients

•       1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
•       ½ teaspoon garlic powder
•       ½ teaspoon onion powder
•       1 teaspoon sea salt
•       ¼ teaspoon ground black pepper
•       2 eggs, beaten
•       1 cup Panko breadcrumbs
•       2 cups cooking oil
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Cooking procedures

1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.
8. Share and enjoy!

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Salmon Steak

Salmon Steak is rich in omega 3 fatty acids that helps our brain to function properly and reduces our risk of having heart disease .Salmon also contains protein and amino acids. Bioactive peptides, a protein molecule found in salmon, can manage inflammation and sustain joints. It also helps protect the digestive tract.

Ingredients

• 4 (6 ounces) salmon steaks
• 1 tablespoon garlic powder
• 2 tablespoons olive oil
• 3 teaspoons salt
• 2 teaspoons ground black pepper
• Juice of 1 lemon
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Cooking Procedure

1. Combine olive oil and lemon juice. Stir.
2. Arrange salmon in a wide plate then pour-in olive oil and lemon juice mixture. Marinate each side for about 5 to 7 minutes.
3. Meanwhile, combine garlic powder, salt, and ground black pepper in a small bowl. Mix.
4. Sprinkle the garlic powder mixture equally on the salmon.
5. Heat a grill, and then grill each side of the salmon for 4 to 5 minutes.
6. Transfer to a serving plate and serve with garlic sesame spinach.
7. Share and enjoy! (Good for 4 persons)

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