Category Archives: Filipino Recipes

LEMON FISH WITH TUREE OF GREEN PEAS

LEMON FISH WITH TUREE OF GREEN PEAS

Ingredients

  • 11/2 lb. cod filets (thick cut)
  • 3 tsp. finely minced lemon rind
  • 4 tbsp fresh lemon juice
  • 3 tbsp chopped fresh parsley
  • ¼ tsp. salt pinch of cayenne Pureed peas
  • 1 medium onion, coarsely chopped
  • 4 medium cloves garlic, coarsely chopped
  • 1 tbsp. + 3 tbsp. chicken or vegetable broth
  • 15 oz frozen sweet peas
  • 4 tbsp. sunflower seeds salt and while pepper to taste

Procedure:

  • Preheat oven to 400*F (200*C).
  • Chop garlic and let sit for 5 minutes.
  • Mix together  minced lemon rind, lemon juice, chopped parsley, salt and cayenne.
  • Rub cod filets generously with mixture and place in

Baking dish, Place fish in oven and bake for about 10-15 minutes.

  • While fish is baking, heat 1 tbsp broth in a 10 inch stainless steel skillet. Saute onion in broth over medium heat for about 4 minutes, stirring frequently until translucent. Add garlic and continue to sauté for another minutes. Add 3 tbsp. broth, peas sunflower

Seeds, salt and pepper, and heat for about 3 minutes.

  • Puree pea mixture in blender, scraping the sides with a rubber spatula from time to time to mix well.
  • Serve cod with peas, If there is a little juice in the pan, you can drizzle if over the fish and peas.

Please download here the recipe.

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FRESH HERBED CHICKEN BREASTS

FRESH HERBED CHICKEN BREASTS

Ingredients

  • 4 boneless chicken breasts with skin on
  • 2 medium cloves garlic, pressed
  • 1 tbsp fresh squeezed lemon juice
  • 2 tsp chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • ¼ cup chicken broth
  • Salt and cracked black pepper

Procedure:

  • Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or Pyrex for this.
  • Season chicken with a little salt and pepper. When pan is very hot (which takes about 5 minutes). Put chicken in pan and return it to broiler. Turn heat to low. Don’t put it too close to the heating element. It is best to put in middle of the oven, about 7 inches from the heat source. Broil for about 15 minutes, or until done. depending on thickness of chicken.
  • While chicken is cooking chop the herbs.
  • In a small skillet, add chopped herbs, lemon juice, broth, pressed garlic, salt, and pepper. Heat on medium heat for about 30 seconds.
  • When chicken is done remove skin, slice, and place on platter, Drizzle herb sauce over chicken.

Please download here the recipe.

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MERRANEAN COD EDITWITH TOMATOES

MEDITERRANEAN COD WITH TOMATOES

Ingredients

  • 1/3 lb cod fillets, cut in half
  • 2 tbsp honey
  • 2 tomatoes, diced
  • 1 onion, sliced thin
  • 1 red bell pepper, diced
  • ½ cup low- sodium chicken or vegetable broth
  • 2 tbsp minced parsley
  • 2 tbsp minced basil
  • Sea salt and pepper to taste

Procedure:

  • Slice onion and let sit for 5 minutes to bring out is health- promoting properties
  • Combine honey and tomatoes in a mixing bowl.
  • Saute onion and bell pepper for 2 minutes..
  • Add ½ cup chicken or vegetable broth, cod fillets and tomato mixture.
  • Cover and cook over medium heat for 3-5 minutes or until fish is cooked.
  • Add minced basil, parsley, and salt and pepper to taste.

Please download here the recipe.

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BROILED  ROSEMARY  CHICKEN  OVER PUREED  LENTILS

BROILED ROSEMARY CHICKEN OVER PUREED LENTILS

Ingredients

  • 3 boneless chicken breasts (6 oz each)
  • 1 1-5 oz can lentils, drained
  • 1 bunch Swiss chard
  • 1 medium sized onion, chopped
  • 3 cloves garlic, chopped
  • 1-1/2 cups crimini mushrooms, sliced
  • 3 vegetable or chicken broth
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • ½ cup walnuts
  • 1 tbsp + 3 tbsp fresh lemon juice
  • 1-1/2 chopped fresh rosemary (or 2 tsp dried)
  • 2 cloves pressed garlic
  • 2 tbsp + 1 tbsp olive oil
  • Salt and pepper to taste

Procedure:

  • Preheat broiler to low and place stainless steel skillet or baking pan large enough to hold chicken under heat in middle of oven. Do not use glass or Pyrex dish for this. Season chicken breasts with a little salt and pepper. When pan is hot, place chicken breasts in hot pan and return to middle rack under broiler. Broil for about 15-20 minutes.
  • While chicken is broiling, bring pot of water large enough to cook the chard to a boil.

Chop  chard.

  • Chop onion, garlic, mushrooms, thyme, and sage and then sauté them in medium sauté pan over medium-low heat for just about 5 minutes, stirring frequently. Add drained canned lentils. Walnuts and 3 tbsp broth and heat through.
  • Puree mixture in  blender or food processor with salt and pepper to taste. You will have to scrape sides of blender with a rubber spatula a few tomes.
  • When water has came to a boil, add chard and boil for 3 minutes.
  • Drain chard and toss with 2 tbsp olive oil and 1 tbsp lemon juice and salt and pepper to taste.
  • Place 3 tbsp lemon juice, pressed garlic, chopped rosemary, salt and pepper in small sauté pan and heat on stove for a minutes. Turn off heat and whisk in 1 tbsp olive oil.
  • Remove skin from chicken, slice into thirds, and serve with pureed lentils and chard. Drizzle  rosemary lemon broth over chicken and lentils. Serve.

Please download here the recipe.

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Shrimp with Black Pepper

Shrimp with Black Pepper

Ingredients

  • ½ kilo tiger shrimps or fresh water prawns, shell retained but vein removed.
  • 8 cloves garlic, peeled and sliced thinly oil for deep frying
  • Seasonings:
  • 1 tbsp. cooking wine
  • 1 tbsp. coarse black pepper salt to taste.

Procedure:

1)      Dry shrimp by deep-frying in hot oil for a minute. Discard used oil.

2)      Heat 2 tbsp. of oil in wok over medium flame.

3)      Stir fry garlic until fragrant.

4)      Put shrimp and sauté rapidly.

5)      Add seasoning to taste. Stir until flavor is well absorbed.

6)      Transfer to a small pot or heat-resistant pan, then serve.

Please download here the recipe.

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Shrimp in Sweet and Sour Sauce

Shrimp in Sweet and Sour Sauce

Ingredients

  • 6 large tiger shrimps or prawns
  • ½ tbsp. Minced garlic
  • 3 tbsp. ketchup
  • ½ cup of water
  • 1 stalk of cilantro oil for deep frying and stir-frying.
  • Seasonings:
  • 1 tbsp, cooking wine
  • 1 tbsp. sugar
  • ½ tbsp. vinegar
  • ½ tbsp. cornstarch water salt to taste.

Procedure:

1)      Trim off shrimps’ whiskers and legs. Devein shrimp and drain.

2)      Deep fry in oil over medium heat. Set aside.

3)      Heat 2 tbsp. of oil in wok. Stir-fry minced garlic until fragrant.

4)      Return shrimps in wok. Add ketchup. Seasonings, and ½ cup[ of water.

5)      Cook until flavor is well absorbed.

6)       When the liquid is almost dry, transfer to serving plate.

7)      Sprinkle with cilantro, then serve.

Please download here the recipe.

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Sarciado

Sarciado

Ingredients

  • 1 large fish (lapu-lapu or apahap). And scales removed
  • 4 tomatoes, chopped finely
  • ½ cup bread crumbs or cornstarch oil for deep frying.
  • For marinade
  • 3 tbsp. patis
  • 1 tsp. Vetsin
  • 1 tbsp. calamansi juice
  • ½ tsp. ground pepper
  • 4 cloves garlic, minced
  • For garnishing
  • 2 tbsp. chopped spring onions

Procedure:

1)      Prepare marinade by combining patis, calamansi juice. Pepper and minced garlic.

2)      Marinate fish for at least 4 hours. Drain., Set aside marinade for later use.

3)      Roll fish in bread crumbs or cornstarch.

4)      Deep fry in oil until golden brown. Drain and set aside.

5)      Saute garlic ( drained from patis mixture), onion and tomatoes.

6)      Add marinade and cook until it becomes a thick sauce.

7)      Place fried fish in serving dish, then pour sauce on top.

8)      Sprinkle chopped spring onions.

Please download here the recipe.

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