Lumpia shanghai

Lumpia shanghai is the traditional dish of the Filipino.This is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer food. The kawaling pinoy version according to Ms Lalaine "I use minced garlic to heighten flavor,chopped green onions for color, and water chestnuts for texture".

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Lugaw (rice porrige)

Lugaw (rice porrige)is the best for rainy season this is usually our mother cooked during rainy season. It is prepared by boiling rice with strips of ginger with usually chicken or beef tripe(goto). Black pepper and safflower are also used to add spice. The ingrediemts is very simple and easily digestible. this photo is from:http://www.urbantribe.ph/5-very-pinoy-cold-weather-comfort-food/

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How to Make Ginisang Bagoong

Usually of the Filipino love to eat mango usually for the girls and also some of the boys eat this.I like mango especially with matching shrimp paste, this is the best you must try this one. Thank you and enjoy. this photo and ingredients is from kawalingpinoy.com.





INGREDIENTS

• 2 tablespoons oil
• 1 small onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 2 Thai chili peppers (optional)
• 1 large tomato, chopped
• 2 cups bagoong alamang
• ½ cup vinegar
• ⅓ cup brown sugar

INSTRUCTIONS

1. In a pan over medium heat, heat oil. Add onions , garlic and chili peppers. Cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, until softened.
2. Add bagoong and cook, stirring regularly, for about 2 to 3 minutes. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add sugar and stir to combine. Lower heat, cover and continue to cook, stirring occasionally, for about 15 to 20 minutes or until liquid is mostly absorbed and bagoong lightly browns. Remove from pan and allow to cool. Transfer to container with tight fitting lid and store in the refrigerator until ready to use.

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Sinigang na Baka sa bayabas

Sinigang it has many version here in the Philippines it is one of the favorite of the Filipino.This is the best in a cold weather that's why Filipino want to cook this when the weather is cold. This one is sinigang na baka in guava you must try this one you will never regret it thank you and enjoy. this photo and ingredients is from kawalingpinoy.com
INGREDIENTS

• 2 pounds boneless beef shanks, cut into serving pieces
• 10 cups water
• 1 onion, peeled and quartered
• 1 tablespoon fish sauce
• 3 Roma tomatoes, chopped
• 7 to 8 large ripe guavas, peeled, quartered and seeded salt and pepper to taste
• 1 small bunch kangkong

INSTRUCTION

1. In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats to top. When broth has cleared, add onions and fish sauce. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat is fork tender.
2. Add tomatoes and cook for about 2 to 3 minutes. Add guavas and continue to cook for another 7 to 10 minutes or until softened and has imparted flavor to broth. Season with salt and pepper to taste.
3. Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Add kangkong and continue to cook for about 1 minute or until just wilted. Serve hot.

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Inihaw na Pusit(Grilled Squid)

This one is also the best for the dinner meal it is delicious appetizer for those people who want appetizer food. According to kawalingpinoy.com” Just make sure not to overcook the squid as its meat will toughen and will be a struggle to chew. I love to pair this inihaw with steamed rice and spicy vinegar for dipping but it’s just as wonderful served as is with ice cold beer.” this photo and other info is from kawalingpinoy.com
INGREDIENTS

• 2 jumbo squid (about 2 pounds)
• 2 medium Roma tomatoes, finely chopped
• 1 small onion, peeled and finely chopped
• salt and pepper to taste

For the Marinade

1. ½ cup honey
2. ½ cup brown sugar
3. ½ cup vinegar
4. 5 to 6 cloves garlic, peeled and minced
5. 1 thumb size ginger, minced
6. 2 teaspoons salt
7. 2 to 3 Thai chili peppers, minced

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SISIG PUSIT

SISIG PUSIT is one of the best appetizers of the Filipino like me I like very much appetizer food I eat a lot if one of our viand is like this. With a matching sawsawan and red chili oh my God so sarap. Actually our family likes appetizer food I inherited this from them. You must try this one so sarap.

this photo and info from kawalingpinoy.com
INGREDIENTS

• 2 jumbo squid (about 2 pounds)
• salt and pepper to taste
• 1 small onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 thumb-sized ginger, peeled and minced
• ½ red or yellow bell pepper, seeded, cored and diced
• ½ green bell pepper, seeded, cored and diced
• 3 to 4 Thai chili peppers
• ¼ cup calamansi juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon brown sugar

INSTRUCTIONS

1. Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body. Remove black ink and discard. Wash the squid and drain well.
2. Season squid with salt and pepper to taste. Let stand for about 10 to 15 minutes. Grill squid over hot coals for about 4 to 5 minutes on each side.
3. Remove squid from heat and allow to cool to touch. Chop into bite-size pieces and keep warm.
4. In a bowl, combine calamansi juice, Worcestershire sauce, brown sugar, and salt and pepper to taste. Stir until combined and set aside.
5. In a wide, heavy-bottomed skillet over high heat, add butter. Add onions, garlic, ginger, bell peppers, and chili peppers. Cook, stirring regularly, for about 1 to 2 minutes or until aromatic.
6. Add squid and calamansi mixture. Toss for about 1 to 2 minutes or until heated through. Season with salt and pepper to taste. Serve hot.

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Tinolang Manok

Tinolang Manok is one of my favorite viand because one of the reason is that it is only requires a simple ingredients and not so expensive. Tinolang Manok it is considered as Filipino comfort food it is because of the simplicity yet very delicious. This is the best for the busy mother because it’s easy to cook and fast. I remember my father he always cook that because before we had many chicken in our bukid in Dimataling.
this photo is from kawalingpinoy.com
INGREDIENTS

• 1 tablespoon oil
• 1 small onion, peeled and sliced thinly
• 2 to 3 cloves garlic, peeled and minced
• 2 thumb-sized fresh ginger, peeled and julienned
• 1 (3 to 4 pounds) whole chicken, cut into serving pieces
• 2 tablespoons fish sauce
• 5 cups water
• 1 small green papaya, pared, seeded and cut into 2-inch wedges
• 1 bunch fresh spinach leaves, stems trimmed
• salt and pepper to taste

INSTRUCTIONS

1. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
4. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste. Add spinach and cook until just wilted. Serve hot.

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How-To-Cook SEAFOOD KARE-KARE

Try this seafood kare kare recipes if you want to minimize your cardiac arrest by Chef boy logro, According to Chef boy logro kusina master"madalas ginagamit ng kare kare ay laman ng luob ng baboy na the best kung gusto mong magkaroon ng arthritis at altapresyon at kung gusto ninyong mabawasan cardriac arrest, cardiac cardiac delights.

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Bulalo Pares (Beef Shank & Marrow Sweet Stew)

Bulalo is considered to be one of the most favorite main dishes of the filipino. source from:https://www.youtube.com/watch?v=pXyda_zrugw

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