Category Archives: Filipino Recipes

Hamon

Hamon

Ingredients

  • 1 leg of pork (approx. 4-5 lbs)
  • Curing solution (brown sugar, cup rock salt, saltpeter(salitre)

Procedure:

  1. Wash thoroughly to remove blood.
  2. Make 2-3 slices in the thick portion of meat and hang to drip.
  3. Prepare curing solution (for every kilo of meat): 1/3 cup brown sugar 1 cup rock salt 1/2 tsp saltpeter (salitre)
  4. Mix ingredients thoroughly and divide into 3 parts.
  5. Rub one part of the mixture on the meat and place in a curing vessel. (Use nonmetal container).
  6. Leave for 2 days in a cool place or refrigerator. On the 3rd day, resalt with the other 1/3 curing mixture, turn and leave for another 2 days. On the 5th day, turn meat and resalt again with the other third mixture. Let stand for another 2 days.
  7. On the 7th day, wash meat and soak until no more salt is on the meat.
  8. Let meat drip for 30 minutes.
  9. If you want to smoke, this is the stage to smoke it, if not, then it is ready to be cooked.
  10. To smoke: Rub cured meat with ground pepper and pieces of bay leaf mixture.
  11. Smoke over an improvised smoking chamber, using live coals over which are place dried guava leaves, corn cobs, rice hulls and sawdust. Do not let fire burn.
  12. After 6-10 hours, the ham is ready to be cooked or stored).
  13. To cook: 1/3 cup sugar powdered black pepper 1/4 cup wine Let simmer until meat is tender.
  14. To glaze: Place brown sugar all over the fatty portion of the ham. Brown in the broiler until sugar melts.
  15. Slice and serve.

Please download here the recipe.

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EMBUTIDO

EMBUTIDO

Ingredients

  • 400 grams ground pork / pork kasim strips then pounded (babayuhin)
  • 2 raw eggs beaten
  • 1 onion chopped finely
  • 1/2 cup raisin
  • 4 pieces whole hotdog
  • 1 cup grated cheese
  • 2 hard boiled eggs quartered
  • 1 cup grated carrots
  • 3 tablespoon bread crumbs
  • Salt and pepper to taste
  • 1/2 cup condensed milk
  • 1 head garlic chopped finely
  • 1/2 cup green peas
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/2 cup butter
  • Ketchup
  • Parsley for garnish
  • EMBUTIDO SAUCE:
  • Oil
  • garlic
  • onions
  • tomato sauce
  • raisins
  • slurry
  • salt

Procedure:

1. In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog.
2. Mix well, until blended.
3. Spread half of the mixture in an aluminum foil.
4. Arrange the hotdog and hard boiled eggs on top.
5. Roll the mixture
6. Roll tightly and wrap in aluminum foil, seal both ends.
7. Place the roll in a steamer for one hour. Chill.
8. Remove from wrapping before serving, serve with ketchup. Garnish with parsley. (You can also fry if you want)

Procedure:

Saute garlic and onions in oil. Add tomato sauce.Simmer add raisind, and add a teaspoon of slurry to thicken.

Please download here the recipe.

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SWEET POTATO SUMAN

SWEET POTATO SUMAN

Ingredients

  • 3 cups kamote
  • ¼ cup gata
  • ¼ cup white sugar
  • 1/3 cup mascuvado
  • Banana leaf
  • Filling:
  • 1 1/2 cup latik

Procedure:

1. Mix all the ingredients and roll about 3 tbs mixture in a wilted banana leaf.
2. Place the latik at the center of the kamote mixture and roll tightly and steam for 1 hour.

BIKONG LEYTE]

BIKONG LEYTE

Ingredients

  • 1 cup black rice
  • 1 1/2 cup glutinous rice
  • 1 pc Pandan
  • 1 thumb sized ginger, sliced
  • ½ cup water
  • 2cups coconut milk
  • 1 cup panutsa
  • ½ cup latik

Procedure:

1. Combine the glutinous rice, black rice, water, panutsa, pandan, ginger, coconut milk and salt in a large non-stick pot.
2. Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked. Remove pandan and ginger.
3. Transfer the rice mixture to a flat rectangular baking dish. Flatten and smooth the top.
4. Let cool until the rice mixture firms up. Top with latik

Please download here the recipe.

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POACHED FISH WITH NAPA CABBAGE

POACHED FISH WITH NAPA CABBAGE

Procedure:

  • Preheat broiler and place an all stainless steel skillet or cast iron pan under the heat for about 10 minutes to get if very hot, The pan should be 5 to 7 inches from the heat source.
  • Rub salmon with 2 tsp fresh lemon juice, salt and pepper.
  • Using a hot pad, pull pan away from heat and place salmon on hot  pan, skin side down. Return to broller. Keep in mind that if is cooking rapidly on both sides so if will be done very quickly. Usually in 7 minutes depending on thickness. Test with a fork for  doneness, if will flake easily when if is cooked. Salmon is best when I is still pink inside.
POACHED FISH WITH NAPA CABBAGE

POACHED FISH WITH NAPA CABBAGE

Ingredients

  • 1/3 lb salmon fillet, cut half
  • 2 tap lemon juice
  • Sea salt and pepper to taste
  • Salsa
  • 1 ripe tomato, diced
  • ½ cup green onions, minced
  • 1 tsp ginger, minced
  • 2 tsp fresh mint, minced
  • 1 tsp lime juice sea salt and pepper to taste

Procedure:

  • Preheat broiler and place an all stainless steel skillet or cast iron pan under the heat for about 10 minutes to get if very hot, The pan should be 5 to 7 inches from the heat source.
  • Rub salmon with 2 tsp fresh lemon juice, salt and pepper.
  • Using a hot pad, pull pan away from heat and place salmon on hot  pan, skin side down. Return to broller. Keep in mind that if is cooking rapidly on both sides so if will be done very quickly. Usually in 7 minutes depending on thickness. Test with a fork for  doneness, if will flake easily when if is cooked. Salmon is best when I is still pink inside.
PEANUT SHRIMP

PEANUT SHRIMP

Ingredients

  • 2 medium garlic cloves, chopped
  • ½ lb. medium size shrimp, peeled and deveined
  • 2 tbsp + 1 tbsp fresh lemon juice Sea salt and pepper to taste
  • 3 tbsp low sodium chicken or vegetable broth
  • 2 tbsp extra virgin olive oil
  • ¼ cup of your favorite peanut sauce

Procedure:

  • Chop garlic and let sit for 5 minutes.
  • Peel and devein shrimp.
  • Rub shrimp with 2 tbsp lemon juice, salt, and pepper,
  • Heat 3 tbsp. broth over medium-low heat in a stainless steel skillet.
  • When broth begins to steam, add shrimp and sauté.

Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Saute  until shrimp are pink and opaque throughout (approximately 3 minutes). Cook 4-5 minutes for large shrimp. Shrimp cook quickly, so watch your cooking time or they will become tough.

  • Dress with extra virgin olive oil and the remaining 1 tbsp lemon juice.
  • Save with mixed greens and top with your favorite peanut sauce.