Category Archives: Filipino Recipes

CHICKEN PASTEL

CHICKEN PASTEL Recipe

Ingredients

  • 1 1/2 kilo chicken, cut in pieces
  • One can (14 ounces) Vienna sausage, sliced
  • 3 potatoes, diced
  • 1 carrot, diced
  • 1 up mushrooms, cut in half
  • 1 green bell pepper, sliced in strips
  • 1/2 cup sweet peas
  • 1 onion, minced
  • 1/4 cup grated cheese
  • 1 cup margarine
  • 2 cups chicken stock (broth)
  • 4 tablespoons soy sauce
  • 1 lemon extract (juice)
  • 1 egg, beaten
  • Salt and pepper to taste
  • Pie Crust:
  • 2 cups flour
  • 1/2 cup corn oil or vegetable oil
  • 1 teaspoon salt
  • 1/4 cup of water

1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Saute onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9. Bake until golden brown (about 15 minutes).

Download the printable version of the recipe here.

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REF CAKE

REF CAKE Recipe

Ingredients

  • 2 packs of lady fingers (broas)
  • 4 large mangoes, sliced
  • 2-3 cups candied pili nuts
  • 1 can condensed milk
  • 2 packs all purpose cream
  • 1 cup evaporated milk

1. Mix the condensed milk and cream together.
2. Slightly dip lady fingers in a evaporated milk.
3. Place a layer of lady finger at the bottom of a container.
4. Add a layer of mixed condensed milk and cream on top of the ladyfinger.
5. Place mangoes and pili nuts on top.
6. Repeat procedure until you reached the desired. Lastly top with mangoes and pili.
7. Put in a refrigerator, to serve cold.

Please download the recipe here

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SEAFOOD OKOY

SEAFOOD OKOY Recipe

Ingredients

  • 100 grams baby shrimps, cleaned
  • 100 grams swahe, peeled
  • 100 grams tahong, removed from shell
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 egg, beaten
  • 1/4 cup water
  • 1 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1 onion, chopped
  • cooking oil for frying
  • 1 cup bean sprouts
  • 1 sweet potatoes, peeled and cut into strips
  • Spicy Garlic Vinegar
  • 1 cup white vinegar
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 piece chili(siling labuyo), chopped

Part 1
1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
2. Add the seafood, onion, bean sprouts. Mix until seafood and vegetables are well coated.
3. In a frying pan, heat cooking oil and pour about 1/4 cup of the mixture.
4. Deep fry each sides for about 1-2 minutes or until crisp and brown. Drain on paper towels.
5. Repeat until the entire mixture is consumed.
6. Serve hot with spicy garlic vinegar. Enjoy

Dipping sauce:
1. In a bowl, mix all the ingredients for spicy garlic vinegar

Please download the recipe here

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fish

FISH FILLET WITH 3 KINDS OF DIPS Recipe

Ingredients

  • 400g fillet of fish
  • salt and pepper to tase
  • 1 pc lemon, juiced
  • 1 cup flour for dredging
  • Batter:
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tbsp garlic powder
  • 1 1/2 cup water
  • 1 1/2 tbsp fresh parsley, finely chopped
  • Oil for deep frying
  • Cream Based
  • 1/2 cup Cream cheese
  • 1 cup All purpose cream
  • Salt and pepper to taste
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/3 cup Cilantro
  • 2 tbsp Lime juice
1. Place everything in a bowl, mix.
2. Fry and drain the oil.
 3. Serve.
For the Dips:
1. Place everything in a bowl, mix well and serve.

Please download the recipe here

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CREMA

CREMA DE FRUITA Recipe

Ingredients

  • sponge cake
  • 1 can slices of peaches, well drained
  • 1 can slices of pineapple, well drained
  • 1 small bottle cherries, well drained
  • Cake Syrup:
  • 1/4 cup sugar
  • 1/4 cup water
  • Custard Cream:
  • 1 cup sugar
  • 1/2 cup flour
  • 3 cups evaporated milk
  • 4 egg yolks
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • Gelatin:
  • 1 tablespoon unflavored gelatin
  • 2 cups pineapple juice
  • 2 cups water
  • 1/4 cup sugar

Part 1:
1. In a rectangular container, arrange sponge cake.
Part 2: Custard Cream:
1. In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
2. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well.
3. Pour over the cake syrup and let it cool. Set aside.

Part 4: Gelatin:
1. In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
2. Simmer until gelatin is dissolved.
3. Arrange fruits over custard and pour the gelatin syrup on top.
4. Refrigerate over night or until gelatin is firm. Serve chilled.

Please download the recipe here

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OHELAS

OHELAS Recipe

Ingredients

  • 2 cups flour, sifted
  • ½ tsp. salt
  • ½ cup milk
  • 1 egg
  • cooking oil
  • syrup for dipping

1. In a bowl, mix the flour and the salt

2. Add the milk and the egg; mix well. Knead the resulting dough until smooth.

3. Roll dough into long strip about an inch in diameter.

4. Cut the rolled dough into equal portions.

5. Place portions into the back of a fork press. Roll the dough away from you to form a       cylindrical shape. Seal the ends with some water.

6. Deep fry until golden brown. Drain and dip in syrup

Download the printable version of the recipe here.

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dinakdakan

DINAKDAKAN Recipe

Ingredients

  • ½ k. pig ears, or pig snout, or pig skin (variety meats)
  • ½ k. pork
  • salt
  • pepper
  • garlic
  • 2 onions, chopped
  • ¼ cup calamansi juice
  • mayonnaise or
  • pig brain, boiled then mashed.

1. Boil the pork cubes in water with salt until tender. Remove from water when cooked; set aside.

2. Meanwhile, grill the variety meats tender but not crispy.

3. Slice the variety meats into ½ ” wide and 1″ -long pieces.

4. Place pork cubes and grilled variety meats in a bowl. Add the garlic, minced onion, lemon juice and mayonnaise ( or masjed brain, if you want the dish to be traditional). Mix well and serve immediately. ( Note: For a spicier Dinakdakan, add chopped bird’s eye chili).