I learned how to cook since I was 9 years old. I remember, with very little supervision; my parents used to provide me only the ingredients and I will cook it. Funny thing is that, their strategy didn't only work on me but for the rest of my siblings too. We learned cooking by heart and I believe that’s the best part of it.
Let me share some of my humble (own version) recipes and get familiarize with the tastes, styles and colors of Filipino Food. I have a variety of EASY dishes that you can cook in less than 10 to 30 minutes.
Enjoy these FREE Scrumptious Dishes and start your own EASY Cooking, right here...right now!
Adobong Kangkong (ong choy)
Ingredients:
1 band Kangkong (ong choy)
1 pk pork chicharon (optional)
1 tsp garlic
2 tbsp canola oil
2 tbsp canola oil
1 small onion (preferably red)
3-4 tbsp soy sauce
1-2 tbsp vinegar
salt and pepper
Ingredients:
3/4 lbs. lean boneless beef (flank, round, skirt or tenderloin)
Marinade:
1 tbsp. rice vinegar (substitute rice wine if desired)
3/4 tsp. sugar
1 tsp. soy sauce
2 tbsp. water
2 tsp. cornstarch
Sauce:
3 tbsp. oyster sauce
2 tbsp. soy sauce
¼ cup water
1 tsp. cornstarch mixed w/ 4 tbsp. water
2 lbs. fresh broccoli
3 garlic cloves, crushed
1 medium onion, chopped (preferably white)
½ tsp. of salt
ground pepper
5 tbsp. canola oil (butter if desired)
1 stalk scallion, cut 1 inch long
Directions:
Slice the beef into thin cuts. Add marinade ingredients, use cornstarch after (use fingers to polish it). Leave it for 30 minutes. Set aside.
After marination, start heating the wok, add 1 tablespoon of oil. When the oil is hot, add garlic and stir fry briefly until aromatic. Add the broccoli, a touch of salt, stir fry briefly; turning down the heat if necessary to make sure it doesn't burn. Add ¼ cup of water, cover it for 2 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean up the wok with paper towel, add 3 tablespoons of oil. Fry the beef for 3-5 minutes. Do not overcook the beef! Drain off the oil and set aside.
Use another saucepan, heat 1 tablespoon oil, then add the beef and stir for 1 minute. Add onion and broccoli, stir and cover it for 1 minute. Add oyster sauce and sprinkle the remaining salt and pepper. Stir briefly and cover it for 2 minutes. Add cornstarch mixture and stir quickly to thicken. Turn off the heat and serve hot over steamed rice.
Broccoli Soup with Ham and Eggs
Ingredients:
4 tbsp. butter, unsalted
1 ½ lbs. fresh broccoli
1 ½ lbs. fresh broccoli
1 medium onion, chopped
½ tsp. garlic, crushed
1 carrot, chopped
¼ tsp. sea salt and freshly ground black pepper
2 cups water
Ham strips or cubes
2 eggs, lightly beaten (to avoid bubbles form)
Directions:
Directions:
Melt the butter in heavy medium pot over medium-high heat. Sauté garlic, onion and ham strips then add water; cover it for 3-5 minutes. Add broccoli and simmer it for about 5 minutes until broccoli is tender. Add carrots, stir a little bit and cook it for 1 minute. Turn off the heat the minute you begin pouring in the egg (this produces silkier threads). Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady) Begin stirring as soon as you start pouring in the egg. Add salt and pepper to taste. Serve immediately.
Chicken Afritada
Ingredients:
chicken (preferably thighs, legs and wings)
3 pcs potato
2 pcs carrots
1 can tomato sauce
1 big onion (preferably red)
1 pc bell pepper
salt and pepper
2 tsp fish sauce (patis)
2 tbsp canola oil
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| Chicken Arroz Caldo |
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| Chicken Joe |
Corn Soup with Bitter Melon Leaves
Ingredients:
Fresh sweet corn on the cob (for best taste)
Fresh bitter melon leaves
2 pcs. carrots, diced
1 medium onion, chopped (preferably red)
1 tsp. garlic, crushed
¼ tsp. sea salt and freshly ground black pepper
Shrimp, peeled
Unsalted butter
Fish Escabeche
Ingredients:
1 whole fish (preferably lapu-lapu or grouper fish)
¾ cup canola oil (for frying)
½ tsp. sea salt and fresh ground pepper
5 tbsp. white vinegar
1 tbsp. soy sauce
½ cup water
½ tbsp. brown sugar
2 tbsp. canola oil
6 tbsp garlic, minced
1 large onion, chopped (preferably red)
1 tbsp. corn starch (dilute in ¼ cup of cold water)
¼ cup bell pepper, sliced into strips
¼ cup ginger, sliced into strips
2 carrots, sliced into strips
Directions:
Clean and season the fish with salt inside and out. I usually slice the body of the fish into 2-3 cuts for fish for better absorption of salt. Set aside for 3-5 minutes.
In a frying pan, heat the oil and fry the fish until the fish turns golden brown. Place the fish in a serving dish and set aside.
Use another pan, heat the oil. Sauté garlic, onion and ginger and then put the fried fish on top of it and slightly mix sauteed ingredients over the fish for 1 minute. Remove the only the fish and place in a serving dish and set aside. Pour ½ cup of water, soy sauce, vinegar, sugar, salt and pepper altogether on the same pan. Bring to boil for 3 minutes. Add diluted cornstarch to thicken and stir briefly. Add bell peppers and carrots and cover it for another 2 minutes. Turn off the heat.
In a large clean serving dish, pour the sauce on serving dish and place fried fish on top of it and pour another sauce over the fish and serve immediately.
Directions:
Clean and season the fish with salt inside and out. I usually slice the body of the fish into 2-3 cuts for fish for better absorption of salt. Set aside for 3-5 minutes.
In a frying pan, heat the oil and fry the fish until the fish turns golden brown. Place the fish in a serving dish and set aside.
Use another pan, heat the oil. Sauté garlic, onion and ginger and then put the fried fish on top of it and slightly mix sauteed ingredients over the fish for 1 minute. Remove the only the fish and place in a serving dish and set aside. Pour ½ cup of water, soy sauce, vinegar, sugar, salt and pepper altogether on the same pan. Bring to boil for 3 minutes. Add diluted cornstarch to thicken and stir briefly. Add bell peppers and carrots and cover it for another 2 minutes. Turn off the heat.
In a large clean serving dish, pour the sauce on serving dish and place fried fish on top of it and pour another sauce over the fish and serve immediately.
Ginataang Kalabasa
Stir-Fried Green Beans with Tuna Chunks
Lechon Paksiw with Liver Sauce
Nilagang Baka (Beef Stew)
Pancit Bihon
Sarciadong Isda
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| Sinigang na Baboy |
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| Steamed Kangkong and Okra with Bagoong Alamang (Shrimp Paste) |
Stir-Fried Vegetables
Ingredients:
cabbage
carrots
green Beans
shrimp (peeled)
chicken (lean)
1 tbsp. butter
1 tsp. garlic
1 small onion (red)
ground pepper
½ tsp. sea salt (add more if desire)
¼ cup of water
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| Tinolang Manok |
Ingredients:
500 g of pasta (fettuccine)
500 g of pasta (fettuccine)
1 180 g canned Hot & Spicy century tuna
1 7.6 oz can of Nestle cream
1 12 oz. can of evaporated milk
1 small onion, finely chopped (preferably red)
2 tbsp. butter
½ cup of grated Parmesan cheese
Kraft quick melt Eden cheese (alternative)
½ tsp. of ground black pepper
¼ tsp. sea salt
1 ½ tbsp. of corn starch (dilute in cold water)
For toppings:
broccoli, chopped (steamed)
2 stalks of celery, finely chopped
Directions:
In a large skillet, sauté onion in butter. Add tuna chunks and stir. Cook it for 2-3 minutes. Add evaporated milk and cream, cover it and let it boil for 3-5 minutes at a low heat. At the boiling point, add diluted cornstarch to thicken the natural sauce. When adding the cornstarch, stir it constantly to avoid lumps of congeals starch and sauce. Stir it for 3-5 minutes. The sauce will return to its original transparency and appearance as the starch cooks out. Add the Parmesan cheese and ground pepper and turn off the heat.
For proper way of cooking pasta please click on this link How to Cook Pasta. Serve with grated Parmesan cheese, steamed broccoli and garnish with celery on top.
Corn, Carrots & Camaron -> spanish of shrimp
