Soup   Stew   Salad   Fritters   Beef   Flan

Sopa de maiz (filipino corn soup)

Source: http://asiarecipe.com/phiveg.html#tort

3/4 c Thinly sliced onions
2 Cloves of garlic, minced
1/2 lb Raw shrimp, shelled, -deveined, and diced
2 c Bottled clam juice
2 c Water
1/2 ts Freshly ground black pepper
1 1/2 c Chopped, cooked -or canned corn
1/2 c Shredded watercress -or spinach

Sauté the onions and garlic in the oil for five minutes. Add the shrimp and sauté for two minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes. Add the cress and cook two minutes. Taste to adjust seasonings and serve.

Puchero (Stew)

Source: http://www.palhbooks.com/maindish.html

2 lb Stewing Beef, cut into 2" cubes
1oz Chorizo or Hot Pepperoni, cut into thin slices
4 Green Onion, cut in 4" length
1 stalk Celery, cut in 4" length
2 t Salt
1 Small Cabbage, cut into 8
2 medium Potatoes, pared and cubed
¼ lb Green Beans
2 T Cooking Oil
2 cloves Garlic, minced
1 medium Onion, minced
½ c Tomato Sauce
1c canned Chickpeas (garbanzos)

Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes. In a separate smaller pot, sauté garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice. Eggplant salad complements this nicely. Serve it as a side dish.

Note: You may substitute 3 lbs of cut-up chicken instead of the beef, or 2 lbs of chicken and 1 lb of lean pork. Cook the pork first for about 1 hour before adding the chicken for another 30 minutes.

Eggplant Salad

Source: http://www.palhbooks.com/salad.html

6-8 slim Japanese Eggplants
3-6 cloves Garlic, peeled and crushed
6-8 t Spicy Vinegar
2 t Salt
1 t Black Pepper

Prepare eggplant. The best way is to grill the washed eggplants over hot coals. This brings out a deep taste to the eggplant. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 - 25 minutes. This method produces a drier eggplant which is easier to peel. When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper. Cool for half an hour to optimize flavor before serving.

Note: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.

 

Prawn Fritters

Source: http://www.asianrecipesonline.com/recipe_cafe/philippines/prawn_fritters.php

300g Raw Prawns
50g Dried Rice Vermicelli
1 Egg
¾ c Water
1 T Fish sauce
1 c Plain Flour
¼ t Bagoong
3 Spring Onions, sliced
1 small Red Chili, finely chopped
Cooking oil for deep-frying
Sweet chili sauce to serve

Peel and de-vein the prawns. Place half the prawns in a food processor and process until smooth. Chop the remaining prawns, place them in a bowl with the processed prawns and mix to combine. Place the vermicelli in a heatproof bowl, cover with hot water and soak for a minute. Drain and cut into short lengths. In a small jug, beat the egg, water and fish sauce. Sift the flour into another bowl; make a hole in the centre, gradually add the egg mixture and stir until smooth. Add the prawn mixture, bagoong, spring onion, chili and vermicelli to the bowl and mix to combine. Heat the cooking oil in a large pan or wok. Add a few tablespoons of the mixture to the pan and deep-fry for 3 minutes, or until the fritters are crisp and golden. Drain on paper towels. Repeat with the remaining mixture.

Serve with sweet chili sauce.

Kare Kare

Source: http://www.tastycooking.com/philippines.html

1 lb Beef
3-4 c Water
1 Pusong Saging or Artichoke
1 Onion
1 Head Garlic
1 Eggplant
Salt to taste

Cut beef in small strips, peel and chop onion and garlic. Quarter the eggplant. Bring the water to a boil and add the beef. Boil until beef is tender. Remove beef reserving broth and sauté with garlic and onion. Add broth into the beef, garlic, and onion. Bring to a boil, add vegetables and season to taste with salt.

Light and Fruity Caramel Flan

Source: http://asiarecipe.com/phidesserts.html#flan1

1 1/3 c Sugar, divided
1/3 c Water
6-8 large Eggs
1 c Whole Milk
1 c Peach or Mango puree
pinch Salt
¼ t Lime Peel, grated finely
Seasonal fresh berries, for garnish

Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpick inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1-2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired.

Note: Gratin or souffle dish may be aluminum or ceramic. Bain-marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer