Beef Tapa

Beef Tapa

Thin slices of meat dried or cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg  (Tapsilog).

Ingredients :

• 1 Lbs beef sirloin
• 4 Tablespoon vinegar
• 3 Tablespoon soya sauce
• 1 Teaspoon cracked pepper
• 1 Tablespoon salt
• 1/2 Cup brown sugar
• 1 Head garlic

Directions :

• Cut the meat thinly parallel to the grain, set aside
• Pour the vinegar in a mixing bowl
• Add soya sauce, cracked salt and pepper, minced garlic and brown sugar
• Mix well to combined all the ingredients, add the sliced meat
• Mix well, until meat are covered with marinating sauce
• Cover and refrigerate for 1 to 2 hours
• Heat oil in low medium heat and fry the meat until tender

Cooking Tips :

1. Serve with sunny side up eggs and plain rice or garlic rice with spice vinegar and ketchup sauce
2. White sugar can be  a substitute for brown sugar, can be reduced to desired sweetness
3. To preserved for future use, arrange in ziploc and refrigerate

Watch Video :

Pansit Luglug

Pansit Luglug

Rice Noodles in Thick Sauce

A variety of pancit or noodles recipe, and sometimes referred to as pancit luglug. They are essentially the same dish, both use the same thick shrimp or other flavored sauce and toppings. The difference are the noodles used in the recipe.

Ingredients :

• 600 Grams Rice stick (luglug)
• 250 Grams shrimp, with heads 
• 1/4 Cups of flour, dissolve in 1 cup of water
• 3 Cups water
• 2 Tablespoon Annatto powder, dissolve in 1/2 cup of water
• 2 Tablespoon fish sauce or to taste
• 4 Boiled eggs
• 5-8 Pieces of fish ball, Thin sliced
• 1/2 Cup smoke fish flakes
• 75 Grams bag pork crackling (chicharon), crushed
• 100 Grams package firm tofu, diced
• 2 Stalks of spring onion
• 3 Cloves of garlic
• 1 Medium size of onion
• Cooking oil
• Salt and pepper to tast

Directions :

• Remove the shells and heads of the shrimps.
• Pound the shrimp heads using a mortar and mash in 3 cups of water.
• Strain the shrimp liquid and set aside.
• In a large casserole, bring 10 cups of water to a boil.
• Cook the noodles according to package instructions or until soft .
• Rinse the noodles in cold running water. Drain well and set aside in a platter.
• Heat oil in a pan. Add the garlic and onion,  sauté for a few minutes.
• Add shrimp, fish balls, tofu, and season with salt and pepper, sauté until shrimps are done. Set aside.
• Put 3 cups of water in a sauce pan, add annatto water, ground pepper, fish sauce and flour dissolved in water.
• Simmer over medium-low heat,  stir constantly for about 3 minutes or until liquid starts to thicken.

Serving Directions :

• Pour the shrimp sauce over the noodles and top with stir fried shrimp, fish balls and tofu.
• Sprinkle with smoked fish flakes and crushed pork crackling.
• Garnish with spring onion and add the slice hard-boiled eggs.
• Serve with lime quarters.

Cooking Tips :

1. Cook the noodles according to package instructions.
2. You can add pork, crab meat and squid.
3. Fry the smoked fish and flakes.

Watch Video :

Onde Onde

Onde Onde

Sweet Yam Sticky Rice Ball

A round sticky rice ball cake with palm sugar syrup inside, rolled over the grated coconut, are tasty and sweet. Made of mashed purple yam and glutinous rice, cooked in a boiling water.

Ingredients :

• 1 Pack (400 grams) glutinous rice
• 1 Pack (454 grams) grated purple yam
• 1 Cup palm sugar
• 1/2 Cup water
• 1 Cup grated coconut
• 1/2 Teaspoon salt
• Baking liner

Directions :

• In a mixing bowl, mix grated purple yam and glutinous rice.
• Add water together to form a soft dough.
• Flatten it with your palm and put a piece of palm sugar in the center.
• Close the dough over the sugar and roll into a ball.
• Bring water to boil and put in the dough balls.
• When the balls float on the surface. Scoop up with a skimmer and drain.
• Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips :

1. When mixing dough, add water if it is too dry.
2. Don't refrigerate. They go hard.
3. If using frozen grated coconut, squeeze the juice before adding salt.
4. Frozen grated purple yam can be replaced by fresh purple sweet potato.

Watch Video :

Ginisang Patola na may Miswa

Ginisang Patola na may Miswa

(Saute' Sponge Gourd rd Thin Wheat Noodles)

Miswa is a variety of an egg wheat noodles , commonly added on any kind of Saute'

Vegetable soups. Pork and shrimps are added to sponge gourd  and noodle to

make this delicious and easy to make soup.

Ingredients :

• 2 medium size sponge gourd
• 1/4 kilong hipon
• 1/4 kilo ng baboy (may taba)
• 1 onion
• 2-3 cloves of garlic
• 1 bunch of miswa ( thin wheat noodles)
• 4-5 cups of shrimp broth or water (from shrimp heads)
• pepper

Directions :

• Put a small amount of water in a frying pan, add the pork with fat. Let it boil till the water turns to oil.
• Remove the pork and reduce the amount of oil.
• Saute' garlic on the same oil, until golden brown.
• add onions and cook until translucent.
• Add the shrimp and pork, season with fish sauce.
• Pour the shrimp broth and water, let it boil.
• Adjust the taste by adding fish sauce or salt.
• Add the gourd and cook it in medium heat for a few minutes, season with pepper and do not overcooked.
• Add the miswa (thin wheat noddles) and simmer for 1-2  minutes.

Relyenong Alimasag

Relyenong Alimasag

(Stuffed Crab)

A Filipino dish inherited from the Spanish (relleno), crab shell are stuffed

with vegetable and crab meat.

Ingredients :

• 4 blue crabs
• 1/2 carrots, cut into small cube
• 1/2 cup potato, cut into small cubes
• 2 eggs beaten
• 1 large tomato
• 1 small onion
• 3 cloves garlic
• 1 stalk of  green onion
• 1/2 red bell pepper
• Salt and pepper to taste
• Cooking oil

Directions :

• In a deep pan cook the crab in water.
• Separate the meat and clean the shell.
• In a pan, add a small amount of cooking oil then saute' the garlic and onion.
• Add tomato, carrots and  stir fry for minute.
• Remove from the pan and let it cool.
• In a mixing bowl, mix the potato, red pepper, crab mixture, salt, pepper and eggs.
• Add the spring onion and stuff the crab shell with crab mixture and set aside.
• In a deep frying pan add oil , bring heat to medium high ,  then deep fry stuffed crabs.

Ukoy

Ukoy

(Bean Sprout and Shrimp Fritters)

Filipino flavorfull fritters, serve with hot and spicy vinegar and soya sauce

 as dippings. A pleasant golden color from the shrimp annatto and crunchy batter.

Ingredients :

      Batter

• 1 cup corn starch
• 1 cup all purpose flour
• 1 1/2 tablespoon baking powder
• 1 1/2 salt
• 1/2 tablespoon pepper
• 1/4 cup annatto water
• 1 cup shrimp broth
• 1 egg
• Cooking oil

     Fillings 

• 2 cups bean sprout
• 1/2 lbs of shrimp
• 1 cup green onion
• 1 cup tofu

Directions :

• In a mixing bowl, mix the first five batter ingredients.
• Blend in the annatto water, egg and slowly add the shrimp broth. Beat until smooth.
• Heat the oil (heating the oil depends on the amount of oil on the pan, high in deep fried).
• Arrange the bean sprout in a saucer and top with tofu, shrimp and green onion.
• Add batter to cover the mixture. 
• Slide the mixture carefully into the hot oil.
• Fry until crisp and brown on both sides and drain.

Bopis

(Spicy Pork Lungs and Liver)

This spicy Filipino dish is a combination of pork lungs and liver. 

There are many ways of cooking bopis, meats are minced, diced and

grated. We added radish, like my old folks cooked bopis.

Ingredients :

• 1/2 lbs pork lungs
• 1/2 lbs pork heart
• 2 1/2 cup of radish
• 1 large bell pepper
• 1 medium size onion
• 3 medium size tomato
• 1/2 cup vinegar
• 2 tbsp annatto powder
• 4 cloves garlic
• 1/2 tsp paprika (optional)
• 2 pcs bay leaf
• cooking oil
• salt or fish sauce (patis) to taste
• pepper to taste
• Broth from heart and lungs

Directions :

• Rinse pork heart and lungs, boil for 35-45 minutes or until tender.
• Cut pork heart lungs into small cube, must be the same cut for raddish.
• Heat oil and saute garlic, onion tomato, add bay leaf and paprika.
• Add pork lungs and heart, pour vinegar (do not stir).
• Lower heat to low until vinegar is cooked ( taste sauce if vinegar is cooked).
• Add labanos, red bell pepper, pepper and salt or patis.
• Add the broth, cover and simmer until desired amount of sauce.

Cooking tips :

1. Use spice vinegar or sukang may sili.
2. Pork liver can be added for additional taste.

Kalderetang Pato

(Duck Caldereta)

All the ingredients are put together and simmer in medium heat. We use  7-up

instead of beer for tenderiser.Thicken the sauce with your choices of cheese and 

garnish with slices of red pepper.

Ingredients :

• 1 duck 
• 1 large onion, chopped
• 3 medium tomato
• 1 can pork and beans
• 2 tablespoon  margarine
• 1 pcs Chorizo de Bilbao or Chinese sausage
• 1/2 cup cheese
• 1/2 cup  sweet pickles
• 1 can of 7-up or 1/2 can of beer
• 1 can of Pepsi-cola
• 1/8 cups or 3 tablespoon of Soya sauce
• 3 pcs of dried lime leaves or bay leaves
• 1 red bell pepper
• salt and pepper to taste

Directions :

• Mix everything together except cheese and cook in medium heat.
• Check  once in a while to see if the meat are tender, 
• Once the meat are done, add cheese and stir till  melted to the sauce.
• Cover and cook for another 15-20 mins.

Cooking Tips :

• For thicker sauce, put 1/2 cup of Pepsi.
• Olives may be added for additional taste.
• For best result use 1/2 cheese in can.

Escabecheng Isda

(Fried Fish in Sweet and Sour Sauce)

Deep fried fish sauted in sweet & sour sauce. For the sauce ingredients we used pineapple chunks and vinegar, leftover fried fish can be used for this recipe.

Ingredients:

• 1 red snapper
• 1 can of pineapple chunks, separate juice.
• 1 thumb siz ginger, cut into strips
• 2 carrots
• 1 green or red bell pepper
• 1 onion sliced
• 2-3 garlic cloves chopped
• 1 stalk celery
• 1/3 cup soya sauce
• 1/3 cup vinegar
• 2 tablespoon cornstarch
• 1/3 cup sugar
• 1/2 Cup water
• Salt
• Ground pepper
• Vegetable oil

Directions:

• Wash fish & drain, season with salt.
• Fry the fish in a large pan until golden brown and crispy.
• Drain & set aside.
• In a bowl mix water, sugar and cornstarch, for sauce thickener.
• In a sauce pan, sauté ginger and onion.
• Add soya sauce, pineapple juice & vinegar.
• Don't stir, let it boil.
• Add carrots, celery, bell pepper and pineapple chunks.
• Simmer for a few minutes or until vegetables are done.
• Pour the cornstarch mixture, and season with ground pepper.
• Keep stirring until the sauce becomes thick.
• Arrange the fish in the platter and pour the sauce over fish.

Watch Video

Kalderetang Baka

(Beef Caldereta)

A filipino spicy beef stew.There are lots of different ways of cooking caldereta,

this may differ from other recipes. We didn't add tomato sauce, the sour, spicy and

taste of  liver will spice-up the taste.

Ingredients :

• 1 kg beef
• 2 red bell pepper
• 2 medium size potato, quartered
• 2 medium size carrots, cut same size as potato
• 1 can gisantes or 1/2 cup of green peas
• 1 large size onion, chopped
• 3 cloves garlic, chopped
• 1 can or 1/2 cup  liver spread
• 1 tsp cayenne pepper
• 1/3 c. vinegar
• 2 hot chilli
• Salt and pepper to taste

Directions :

• Saute garlic and onion .
• Add meat until color changes to light brown,.
• Add vinegar, pepper and water,
• Do not stir, cover and simmer until meat are tender.
• Add carrots, potato and chilli, cover and simmer until vegetable are cooked.
• Add cayenne pepper, liver spread, green peas, red pepper and salt to taste.
• Simmer for another 3-5 mins, serve hot.



Biko

Biko
(Sweet Glutinous Rice Cake)

Sweet, soft, sticky rice cake. Cook in sweet rice or sometimes called glutinous

rice, coconut milk, brown sugar and condensed milk for toppings.

Ingredients:

• 4 cups sweet rice (glutinous rice)
• 4 cups water for  rice cooking
• 2 cup coconut milk
• 1 lb. brown sugar
• Lemon rind
• Condensed milk

Directions :

• Cook the rice in the rice cooker.
• Boil the coconut milk, grate the lemon skin and mix with sugar.
• Keep stirring until it gets very sticky.
• Scoop some caramel juice for toppings.
• Add the milk into the caramel juice and mix well.
• Pour the cook rice into the cooking pan with the caramel, mix well till blended.
• Pour the rice in a baking pan and spread with the toppings.
• Place in the middle rack and bake for 20 mins.
• Put coconut curd (latik) and serve.

Cooking Tips :

1. Black sweet rice or a combination of white sweet rice can be use in making biko. If using Black sweet rice, soak in water for 20-30 mins.
2. Canned ripe jackfruit can be added for additional taste. (Add the juice in water for rice cooking and pour the jackfruit with the rice into the caramel juice.
3. Pandan can be added in rice cooking for a sweet scented smell.



Tikoy

Tikoy

(Chinese Sticky Cake)

There are many ways of making tikoy, by adding different tastes and flavors.

But they are using the same main ingredient, the glutinous rice and brown sugar.

Ingredients :

• 1 pack (400 grams) glutinous rice
• 2/3 cups  brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup boiling or warm water
• 2 tsp sesame seeds (optional)
• 1 tbsp veg oil or non stick cooking spray
• Water as needed

Directions :

• In a bowl, mix the boiling or warm water and the sugar. Stir to dissolve. 
• Let the sugar mixture get cold, then add vanilla. 
• Place the glutinous rice flour in a large bowl, pour in the sugar  mixture.
• Add water to the dough at a time, until you have a smooth dough.
• Grease a round cake pan with vegetable oil or non-stick cooking spray.
• Pour the dough in the cake pan and shake to spread it out to the edges.
• Sprinkle with sesame seeds on top.
• place the cake in a steamer covered with cheese cloth.  
• Steam for 45 to 1 hour or until the edges of the cake separate from the pan.
• Remove the cake from the heat and cool.
• Use a knife over the edges to  remove the cake.
• Wrap in plastic and refrigerate overnight.

Cooking Tips :

1. Slice in 3 inches long and 1/2 inch wide, Dip in an egg wash before frying.
2. Use a small amout of oil when frying.
3. To serve without frying with egg wash, reheat the tikoy in microwave before serving.

Mitsado

Mitsado

(Braised Beef)

This recipe was named mitsado, because of the (mitsa) or wicked
 of pork fat inserted in the beef.

Ingredients

• 1 1/2 lbs of beef
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered
• 1 medium sized carrot, sliced in 1/2″ sections
• 1 Red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in 2 cup water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce
• 2 cups of canned dice tomatoes
• 1 cup soy sauce
• pepper to taste

Directions :

• Cut an incision on the beef and insert a pork strip and in the middle.
• In a casserole, combine the beef , bay leaves, onions and diced tomatoes, tomato sauce, soya sauce and beef stock.
• Bring to a boil and simmer until the beef is almost tender.
• Add the vinegar and let boil for a minute or two.
• Add the potatoes, carrot, and bell pepper.
• Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce.

Bistek Tagalog

Bistek Tagalog

(Filipino Beef Steak)

Local version of western cooking "Beef Steak". A Philippine dish
where-in the beef was marinated and cook in soya sauce, lemon juice
onion and other spices. Easy to prepare and doesn't require much ingredients.

Ingredients :

• 1 lbs beef sirloin
• 1 pieces lemon or 8 calamansi 
• 1/2 cup soy sauce
• 2 tablespoon cooking oil
• 3 gloves garlic
• 1 large onion cut into rings
• 1 teaspoon ground Pepper

Directions :

• Cut the beef into a slices.
• Marinate in Calamansi and soy sauce, for at least an hour.
• Saute minced garlic in hot oil, until golden brown. Remove and set aside
• Next is the onion rings, sautee until onions are transparent. Remove and set aside
• Fry the beef, add the garlic and marinate.
• Bring to boil. Serve garnished with onion.