1.

Embutido (Filipino Style Meatloaf)

Thursday 3 Aug 2006

Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that my hubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love also the embutido especially with the portion of hard-cooked eggs and sausages. They said that embutido means that it is wrapped with the skin of the pigs intestines. But this embutido is just wrapped with an aluminum foil because my family especially my hubby doesnt like to eat food that contains internal organs of the animals. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup. Hmmdelicious... Enjoy!!!

Ingredients :
1 lb. ground pork 1/2 cup finely chopped carrots 1 cup (6 slices) finely chopped (sweet or cooked) ham 3 tbsp. minced green bell pepper 3 tbsp. minced red bell pepper 1/3 cup sweet pickle relish 1/4 cup raisins 3 whole eggs 1/2 cup grated cheddar cheese dash of liquid seasoning salt & pepper, to taste 1 tbsp. cornstarch slices (wedges) of hard-cooked eggs (see recipe) slices (wedges) of Vienna sausage aluminum foil, 10" x 12" sizes

(Cooking Conversion Chart)

Cooking Procedures :
1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350F. 2. In a bowl, combine all the ingredients and mix until well blended. 3. Divide the mixture into 2 to 4 portions (depending on how many you want to make). 4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center. 5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture. 6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour. 7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces. 8. Refrigerate unused embutido.

2.Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Tuesday 14 Nov 2006
"Pansit" or Pancit bihon is one of the variety of Pancit Guisado is somewhat a Chinese-Filipino food dish that I love to cook always. I like to cook this pancit bihon guisado during my husband and sons birthday celebration but the rice noodle stick that Im looking for is not available in the Asian Store. There are other rice noodle stick brands in the store but based on my experience, I dont like those other brands. In the end, I end up cooking my favorite Filipino food dish the humba recipe together with the lumpia shanghai and the wonton soup.

Ingredients :
1 tbsp. cooking oil 1/2 lb. pork, sliced 2 cloves garlic, minced 1 onion, sliced 1 large carrot, julienne 1 red bell pepper, julienne

 patis (fish sauce), salt, pepper and soy sauce to taste 2 cups chicken broth or water 1 cup cabbage leaves, cut into thin strips 1/2 lb. pancit bihon (rice sticks noodles) wedges of lemon or calamansi, for garnish
(Cooking Conversion Chart)

Cooking Procedures :
1. Rinse pancit bihon with tap water. Drain. Set aside. 2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color. 3. Add garlic and onion. Saut for a few minutes until soft. 4. Season with patis, salt, pepper and soy sauce to taste. 5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes. 6. Add chicken broth or water. Correct the seasoning. 7. Heat until boiling and add the drained pancit bihon. 8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle) 9. Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well. You may also add soy sauce if you find it pale and taste bland. 10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well. 11. Serve with lemon wedges or calamansi. Enjoy!

3.Lechon Kawali (Pan-Roasted Pork)

Wednesday 7 Jun 2006
Lechon Kawali (Pan-Roasted Pork) is my moms favorite Filipino food dish. When I have a time to cook back then, shell request me to make some. She even asked the recipe so that whenever she craves for it, she can cook lechon kawali (pan-roasted pork) by herself. I miss my mom

Ingredients :
Pork 1-1/2 lb. pork liempo (pork belly), cut into serving pieces 4 cloves garlic, crushed 1/4 tsp. pepper or 1 tsp. peppercorns 2 tbsp. salt water, for boiling oil, for frying

Sauce 1 tbsp. soy sauce 2-1/2 tbsp. vinegar 1 clove garlic, minced chili peppers (optional)
(Cooking Conversion Chart)

Cooking Procedures :
1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt. 2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain. 3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. 4. Drain on paper towels. 5. Mix together all ingredients for the sauce. 6. Serve with chopped lechon kawali.

4.Chicken Curry Recipe (Filipino Style)

Friday 6 Jun 2008
This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, Filipino chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because my family and friends loves it too. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious. Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best.

Ingredients :
2-3 tbsp. oil 3 potatoes, peeled, quartered and fried 1 lb. chicken, cut into serving pieces 3 cloves garlic, minced 1 large onion, quartered 1 tbsp. patis (fish sauce) 3 tbsp. curry powder salt and pepper 1 cup water 1 red bell pepper, cut into big squares 1 green bell pepper, cut into big squares 3 celery stalks, cut into 1-1/2 long 1 cup coconut milk or evaporated milk
(Cooking Conversion Chart)

Cooking Procedures :
1. Pan fry potatoes. Set aside. 2. In the same pan, fry chicken pieces and brown a little. 3. Add garlic and onion. Saut for a few minutes until soft. 4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes. 5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done. 6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). 7. Remove from heat. Serve hot.

5.Adobong Manok sa Gata (Coconut Milk Chicken Adobo)

Ingredients :
1 lb. chicken, cut into serving pieces 1/3 cup white vinegar 2 to 3 tbsp. soy sauce 2 tbsp. crushed garlic salt to taste 1/4 tsp. pepper (or 1 tsp. peppercorn) water 3/4 cup coconut milk chili pepper 1 tbsp. oil
(Cooking Conversion Chart)

Cooking Procedures :
1. In a deep skillet, brown chicken in oil. 2. Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn). Stir to blend and then add into the brown chicken. 3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water. 4. Cover and continue simmering until chicken is tender. Pour coconut milk and add the chili pepper. 5. Cook for another few more minutes to thicken the sauce. 6. Remove from heat. Transfer into a serving dish. Serve hot.

6.Fried Chicken
Tuesday 15 Aug 2006
Fried chicken is a chicken that is cut up, dredged in flour or dipped in a breaded mixture and then pan fried, deep-fried, or pressure cooked until golden brown. Fried chicken has many recipe variations and some had their own tricks and special touches just to have a perfect fried chicken. Some people remove the skin before battering; others fry in oil, in butter and others in lard or bacon grease just to get that perfect taste. The fried chicken recipe version that I made was marinated overnight with buttermilk. The buttermilk tenderizes the chicken and giving a rich, slightly tangy flavor. The trick that I did in cooking this fried chicken is making the oil temperature even. I use a deep-fry thermometer that was always kept in the pot and let the temperature remain between 300F and 350F at all times. I make sure that the oil does not get too hot; otherwise the color of the coat will turn dark before the chicken is actually done. Try it yourself and taste the difference.

Ingredients :
1 lb. chicken, cut into serving pieces (or choice cuts of thighs, drumsticks or wings), skins removed preferred 1 cup buttermilk (optional) 1 to 2 tbsp. salt 1 tsp. pepper 1-1/2 cups all-purpose flour 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. sweet paprika 1/4 tsp. cayenne 1/2 tsp. sugar salt and pepper 2 to 3 eggs hot sauce (optional) oil, for frying
(Cooking Conversion Chart)

Cooking Procedures :
1. Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container. Place the chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least an hour or two, or overnight. 2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended. Season generously with salt and pepper. In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper. 3. Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well. Shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes. 4. Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot). Using a frying thermometer to measure

temperature, bring oil to 350F. It should be at medium, not a rolling boil. (NOTE: An even oil temperature is the key to success. A clip-on candy or a deep-fry thermometer should be kept in the pot. The temperature should remain between 300F and 350F at all times). Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done. 5. Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature. Fry until the coating is golden brown and crisp. Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat. An instant-read thermometer inserted should register 170F internal temperature. Drain fried chickens on a cooling rack (or on several layered paper towels). Using a slotted spoon, remove any bits of coating left in the fryer and discard. Repeat the frying process with the remaining chicken pieces. 6. Allow the chicken to rest at least 5 minutes before serving. Transfer to a serving dish and serve.

7.Adobong Baboy (Braised Pork in Tangy Sauce)

Tuesday 6 Jun 2006
Adobo (a filipino dish cooked in vinegar and soy sauce) is a filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef. There are lots of variations in cooking adobo recipe, which I have listed below after the adobong baboy recipe. Filipinos (Pinoy as we call ourselves) love garlicky and tangy flavors of food dishes. Thats why adobo recipe was created. Just by smelling the aroma of it, youll surely feel hungry or even salivate. Filipino food like this adobong baboy, is one of my favorite recipe cooking list.

Ingredients :
1-1/2 lb. pork, cut into serving pieces 3 cloves garlic, crushed 1/3 cup vinegar 3 tbsp. soy sauce 1 bay leaf salt to taste 1/4 tsp. pepper or 1 tsp. peppercorns 1 tbsp. sugar (optional) 1/2 cup water oil, for frying
(Cooking Conversion Chart)

Cooking Procedures :
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes. 2. Place pot over medium heat and bring to a boil.

3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside. 4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm. 5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan. 6. Remove from heat. Serve hot.

8.Adobong Pusit (Squid / Calamari in Tangy Sauce)

Ingredients :
1 lb. squid (calamari), fresh or frozen 1-1/2 tsp. salt 1/4 tsp. pepper or 1 tsp. peppercorns 1/3 cup vinegar 1/4 cup water 1 tsp. sugar 1 bay leaf 3 tbsp. vegetable oil 3 to 4 cloves garlic, crushed 1 onion, sliced 3 tomatoes, chopped
(Cooking Conversion Chart)

Cooking Procedures :
1. Pull out head, tentacles, innards, and transparent ribs from body of squid, making sure not to burst the black tint. Cut off tentacles just above the eyes. Discard innards and transparent ribs. Wash and drain squid bodies and tentacles well. Set aside. 2. Combine salt, pepper (or peppercorns, if using) vinegar, water, sugar and bay leaf in a bowl. Add squids and marinate for an hour. Drain, reserving marinade. Strained and set-aside. 3. Heat oil in a skillet over medium heat. Saut garlic until fragrant. Add onions and tomatoes. Stir-fry for a few minutes until soft and wilted. 4. Add drained squids. Stir until the squids are half done for about 5 to 8 minutes. Add strained marinade. Bring to a boil and then lower the heat. Correct seasonings. Let it simmer until squids are cook. If desired, allow it to thicken or be a little dry in consistency. Be sure not to overcook the squids. 5. Remove from heat and transfer to a serving dish. Serve hot.

9.KFC Cole Slaw Recipe

Monday 23 Jun 2008
This KFC cole slaw recipe is a clone of KFC coleslaw recipe which means that this is not the original KFC coleslaw recipe. I got this recipe from the internet but I've made some changes according to my taste. Anyway, we went to KFC and bought their coleslaw just to compare its taste and looks to the one that Ive modified if they are really the same. Yes, I follow all the ingredients and instructions of the modified KFP cole slaw recipe, let it sit overnight, and I even used the empty KFC coleslaw container. And you know what? This KFC coleslaw taste even better than the real KFC cole slaw. Absolutely the best!

Ingredients :
8-1/8 cups finely chopped cabbage 1/4 cup shredded carrot 2 tablespoons minced onion 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/4 cup buttermilk 2 tablespoons lemon juice 1/2 cup mayonnaise 1-1/2 tablespoons white vinegar
(Cooking Conversion Chart)

Cooking Procedures :
1. Make sure that the cabbage and carrots are chopped up into a very fine pieces like the size of rice grain. 2. In a bowl, combine the buttermilk, mayonnaise, milk, sugar, lemon juice, salt, vinegar and pepper. 3. Beat the mixture until it is smooth. 4. Add the cabbage, carrots and onion, then mix well. 5. Cover and refrigerate the mixture for at least 6 hrs before serving.

10.Moist Banana Bread Recipe

Sunday 23 Mar 2008
This is the best moist banana bread recipe that Ive ever cooked. While I was cooking this banana bread, the whole house smells delicious while it was baking and my children keeps on asking me if it is already cooked.

The tip that Ive learned from this banana bread recipe is that if I cant bake it right away, I can freeze the ripe bananas by storing them in a paper bag. Also to have the most flavorful and moist banana bread, use bananas that are very ripe, with brown spots all over the peel, and mash it well. Good Luck and Enjoy!

Ingredients :
1 to 1-1/2 cups mashed ripe bananas (about 3 to 4 ripe bananas) 1/2 cup melted butter 1 cup granulated sugar 1/4 cup milk 2 cups all-purpose flour 1-1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 eggs 1 tsp vanilla 1/4 cup milk
(Cooking Conversion Chart)

Cooking Procedures :
1. Preheat oven to 350F (180C). Prepare greased 9 x 13 inch cake pan. 2. In a bowl, combine mashed bananas, butter, sugar and 1/4 cup milk. Mix to combine. 3. In a large bowl, sift together flour, baking powder, baking soda and salt. Add the banana mixture. Beat on medium speed of electric mixer for 2 minutes. Add eggs, vanilla and 1/4 cup milk. Beat on medium speed for 1 minute. 4. Transfer batter to a prepared pan and spread evenly. Place in the middle rack of the oven. Bake for 30 to 40 minutes, or until toothpick inserted in centre comes out clean. 5. Remove from the oven and let it cool in pan for 10 minutes. And then remove banana bread from pan and let cool completely on wire rack.

11.Buttermilk Pancakes
Saturday 12 Aug 2006
Pancakes are called hotcakes back in our country. Pancakes can be eaten hot or cold, and are generally topped or filled with a sweet or savory sauce or condiment, but this buttermilk pancakes that I made was filled with butter and maple syrup. Before, I used to buy commercial or ready to make pancakes, one that you can buy from grocery stores that is ready to cook. But when I made pancakes using the basic cooking techniques, you will really taste a big difference.

The whole family agrees that next time I will make pancakes, Ill use my treasures of baking ingredient in my kitchen and no more to ready to make pancakes. If you want to make a perfect pancake, visit the hints and tips portion of this site or follow this link Making a Perfect Pancakes

Ingredients :
2 cups all-purpose flour 1/4 cup sugar 2-1/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen (optional)
(Cooking Conversion Chart)

Cooking Procedures :
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside. 2. In a separate small bowl, beat the eggs with the buttermilk and melted butter. 3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes). 4. Let the batter rest for 30 minutes to 1 hour for better results. 5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low. 6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake's edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side. 7. Repeat with the remaining butter and batter. 8. Serve with a dollop of whipped cream and maple syrup.

12.Mashed Potatoes
Friday 7 Jul 2006
Mashed potatoes require a little extra effort to make it perfect but the results will be great. Processing the potatoes using a food processor, blender or any other motorized apparatus will turn the potatoes like a paste due to over-beating which breaks down its cells and releases their starch. While ricing or mashing potatoes by hand always produce a perfect mashed potatoes with the help of a ricer, food mill, potato masher or even just a wooden spoon.

The best-mashed potatoes are Russet and Yukon gold potatoes. In choosing them, select the firm potatoes without any sign of green and no soft or discolored spots. And lastly, do not refrigerate your potatoes because the potato starch will gradually change into sugar causing unpleasantly sweet potatoes that will not cook up well. Try the other 5 variations: Chili Mashed Potatoes Velvety Mashed Potatoes Parmesan Mashed Potatoes Roasted Garlic Mashed Potatoes I Roasted Garlic Mashed Potatoes II

Ingredients :
4 lbs. golden creamer potatoes, peeled and cut into quarters 1 bay leaf salt and freshly ground black pepper 2 cups heavy cream 3 tbsp. unsalted butter 2 tbsp. chopped chives or parsley
(Cooking Conversion Chart)

Cooking Procedures :
1. Put the potatoes into a large pot. Add the bay leaf, 2 tbsp. salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender for about 20 minutes. Drain the potatoes well and discard the bay leaf. 2. Pass the potatoes through a ricer or a food mill. Alternatively, mashed the potatoes by hand using a potato masher or a wooden spoon. 3. Meanwhile, heat the cream and butter in a small saucepan over medium-low heat, stirring occasionally. Do not boil. Remove from heat. 4. Pour the hot cream onto the mashed potatoes just enough to obtain desired consistency. Add salt and pepper to taste, mixing together with a spoon until well blended. 5. Transfer the mashed potatoes to a serving dish. Garnish with chopped chives (or parsley) and serve. www.allfavoriterecpe.com/filipinoRecipe

13.Pasta Carbonara recipe (Pasta)

YOU'LL NEED 2 6 1 6 cups cup cups oz garlic cloves, minced spaghetti, cooked low-fat milk grated parmesan cheese turkey bacon, chopped

6 2

tablespoons tablespoons teaspoons

egg substitute minced fresh parsley freshly ground pepper

Posted by Kristine on Apr 11, 2008

Instructions
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add the garlic and saute 1 minute or until tender. Reduce heat to low; then stir in the pasta, cheese, parsley, and pepper. Combine the milk and egg substitute; stir well. Pour the milk mixture over the spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately.