Ube Halaya
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Ube Halaya
Ube Halaya is a dessert made from boiled and grated purple yam.
- 2 lb ube ((purple yam))
- 250 g sugar
- 1 can condensed milk
- 2 cups coconut milk
- 1 tbsp butter
- Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk.
- Transfer to a sauce pan, add the condensed milk and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool.
- Serve and enjoy!
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Credits: YUMMY Ph
Tinola
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Tinola
Tinola is a soup-based dish served as an appetizer or main. The dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.
- 1 Kg chicken (chopped into serving peices)
- 2 piece sayote (peeled and cut into wedges)
- 1 tbsp garlic cloves (peeled, minced)
- 1 thumb ginger root (peeled, sliced into strips)
- 1 handful spinach
- 400 ml water
- 1 pinch salt (to taste)
- 2 tbsp fish sauce (optional)
- In a medium size pan, heat oil until hot, saute garlic and ginger for about a minute.
- Add the chopped chicken and fish sauce (optional) and mix well. Cook chicken for 10 minutes or until brown.
- Pour around 400ml of water in the chicken mix and leave to simmer on medium heat for 30 minutes.
- Add wedges of sayote and simmer for 4 minutes
- Then add spinach and salt to taste and cook another minute before serving hot with cooked rice.
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Beef Giniling
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Beef Giniling
An easy to prepare everyday Filipino main meal.
- 2 pieces carrot (diced)
- 500 g minced beef
- 2 piece garlic cloves (chopped)
- 1 piece onion (chopped)
- 2 tbsp vegetable oil
- 30 g green peas (fresh or frozen. )
- 1/2 piece stock cube (beef flavour, dissolved in water)
- 1 pinch salt (to taste)
- 1 piece potatoes (medium sized ideally and diced)
- 4 pieces tomatoes (medium sized and blended)
- Place medium sized pan on stove, add vegetable oil and wait until hot; pour in the chopped onion, garlic and stir until fragrant.
- Add the minced beef sauté for around 10 minutes.
- Next stock, blended fresh tomatoes, carrots and potatoes are added. Simmer for 20 minutes.
- After 20 minutes, add salt and pepper for taste, then the peas and simmer on low heat for another 10 minutes or until peas is tender.
- Serve hot.
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Credits: Delish PH
Pancit Canton
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Pancit Canton
A simple filipino noodle dish usually served for merienda.
- 350 g flour stick noddles
- 1 tsp vegetable oil
- 1 piece onion (finely diced)
- 3 pieces garlic cloves (finely chopped)
- 280 g chicken breast (diced cooked )
- 1 piece cabbage (small head, thinly sliced)
- 1 piece carrot (sliced julienne)
- 3 tbsp soy sauce
- 1 piece lemon (for garnish)
- Cook flour stick noddles as per packet instructions, drain and set aside.
- Heat oil in a large frying pan over medium heat. Saute onion and garlic until translucent.
- Stir in chicken, cabbage, carrots and soy sauce. Add cabbage and cook until it begins to soften.
- Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons.
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Credits: Delish PH
Fish Sabaw (Hot and sour soup)
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Hot and sour fish soup
Fish Sabaw is a fish and vegetable soup.
- 8 cups fish stock
- 1 cups white wine
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 50 g ginger (grated)
- 2 piece green chillies (finely sliced)
- 2 piece tomato (skinned, seeded and cut into wedges)
- 350 g meat or fish
- 12 piece fresh prawns
- 1 bunch basil leaves (roughly chopped)
- 1 bunch parsely (roughly chopped)
To serve
- 4 tbsp coconut vinegar
- 1 piece garlic cloves (chopped)
- 1 piece lime (cut into wedges )
- 2 pieces green chillies (seeded and quatered)
- In a large pan, bring the stock and wine to boil. Stir in the tamarind paste, fish sauce, sugar, ginger and chillies. Reduce the heat and simmer for 15-20 minutes.
- Add the tomatoes to the broth and season with salt and pepper. Add fish and prawns and simmer for a further 5 minutes, until the fish is fully cooked.
- Whilst waiting, in a bowl, quickly mix the coconut vinegar and garlic for serving and put assist.
- Stir half the basil and half the parsley into the broth and ladle into individual warmed bowls. Garnish with the remaining basil and parsley and several immediately, with the spiked coconut vinegar to splash on top, the line wedges to squeeze into the soup, and the chillies to chew.
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Lugaw
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Lugaw
Lugaw is a type of rice porridge which is a Filipino favourite often used to nurse a sick person back to health.
- 2 tbsp groundnut oil
- 1 piece onion (chopped)
- 2 piece garlic cloves (chopped)
- 25 g ginger (chopped)
- 350 g pork (bitesize slices)
- 1 pinch ground black pepper
- 115 g short grain rice
- 8 cups pork
- 30 ml fish sauce
- 1 pinch salt (for taste)
To serve
- 2 piece garlic cloves (chopped)
- 2 piece spring onions (finely sliced)
- 2 piece green chillies (quartered )
- Heat the oil in a heavy pan or wok with a lid. Stir in the onion, garlic and ginger and fry until golden brown (and fragrant). Add the pork and then fry, stirring frequently, for 5-6 minutes, until lightly browned. Stir in the ground black pepper.
- Whilst waiting, put the rice in a strainer, rinse under cold running water until the water on the rice runs clear, then drain. Miss the rice into the pan, making sure that it is coated in the mixture. Pour in the stock, add the fish sauce and bring to the boil. Reduce the heat and partially cover with a lid. Simmer for about 40 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pan. Add salt if needed.
- Before serving, dry-fry the garlic in a small pan until golden brown, then stir it into the soup. Ladle the soup into individual warmed bowls and sprinkle the sprint onions over the top. Serve the green chillies separately.
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Kaldereta
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Kaldereta
Kaldereta is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste.
- 2 lbs beef (cubed)
- 3 piece garlic cloves
- 1 piece onion (chopped)
- 2 cups beef stock
- 1 piece red bell pepper (sliced)
- 1 piece green bell pepper (sliced)
- 1 cup tomato sauce
- 1/2 cup liver spread (or paste)
- 1 tsp red pepper
- 3 piece bay leaves
- 2 cups potatoes (sliced)
- 2 cups carrots (sliced)
- 1/4 cup vegetable oil
- 1 pinch salt and pepper (to taste)
- Heat the cooking oil in the cooking pot or pressure cooker.
- Sauté the onion and garlic.
- Add the beef. Cook for 5 minutes or until the color turns light brown.
- Add the dried bay leaves and crushed pepper. Stir.
- Add the liver spread. Stir.
- Pour-in the tomato sauce and beef broth.
- Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
- Add potato and carrots. Cook for 8 to 10 minutes.
- Put the bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
- Add salt and pepper to taste.
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Credits: Panlasang Pinoy
Pinakbet
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Pinakbet
Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste.
- 1/4 lbs pork (thinly sliced)
- 1 piece eggplant (sliced)
- 1 piece bitter melon (chopped)
- 1/4 lbs butternut squash (cubed)
- 3 pieces tomato (sliced)
- 1 pieces onion (chopped)
- 1 tbsp ginger (minced)
- 3 cloves garlic cloves (crushed)
- 8 pieces okra
- 1 bunch string beans (cut to 4 inches length)
- 4 tbsp shrimp paste
- 1 cup water
- 3 tbsp vegetable oil
- 1 pinch salt and pepper (to taste)
- Heat the pan and put the cooking oil.
- When oil is hot enough, saute the garlic, ginger, onion, and tomato
- Add the pork and cook until color turns light brown (about 5 to 8 minutes)
- Put-in the shrimp paste and cook for 2 minutes.
- Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
- Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
- Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
- Serve hot with steamed white rice.
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Cassava Cake
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Cassava cake
Cassava cake is made from grated cassava, sugar, coconut milk.
- 2 packs grated cassava
- 2 cups coconut milk
- 1/2 can evaporated milk
- 3 pieces egg
- 1/4 cup butter (melted)
- 6 tbsp cheddar cheese (grated)
- 1/2 cup condensed milk
- 14 tbsp granulated sugar
Topping ingredients:
- 2 tbsp flour
- 2 tbsp sugar
- 1/2 cup condensed milk
- 2 tbsp cheddar cheese (grated)
- 2 cups coconut milk
- Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together)
- Pre-heat oven for 350F for 10 mins then put-in the baking tray with batter & bake for 1 hour. Remove from the oven and set aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in ½ cup condensed milk then mix thoroughly and add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until colour turns light brown.
- Garnish with extra grated cheese on top.
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Credits: PRINCESS MAE’S WORLD
Sinigang
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Sinigang
Sinigang is a sour soup native to the Philippines. This soup dish recipe uses pork as the main ingredient though beef, fish, or chicken can be used.
- 2 lbs pork belly
- 1 bunch spinach
- 3 tbsp fish sauce
- 1 bunch string beans (cut to small lenghts)
- 2 pieces chili powder (or banana pepper)
- 1 tbsp vegetable oil
- 2 liters water
- 1 large onion (sliced or diced)
- 2 pieces gabi (cocoyam) (quartered)
- 1 pack sinigang mix
- Heat the pot and put-in the cooking oil
- Sauté the onion until its layers separate from each other
- Add the pork belly and cook until outer part turns light brown
- Put-in the fish sauce and mix with the ingredients
- Pour the water and bring to a boil
- Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
- Put-in the sinigang mix and chili
- Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
- Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot; serve hot.
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