Green Mango Salad

Crave the taste of Green Mango Salad. Green Mango Salad is easy to prepared.








Ingredients:

• 1 large green mango, peeled and cubed (or cut into strips)
• 2 Tbsp calamansi juice mixed with
• 2 Tbsp water
• 1 salted egg, cubed
• 1 tsp minced garlic
• 1 tsp minced onions
• 1 cup minced dried chili pork
• 2 tsp patis
• 2 Tbsp white sugar
• 1-2 pcs siling labuyo, sliced diagonally, seeds removed
• oil for sauteing
• lettuce leaves for serving platter

How To Cook Green Mango Salad:

1. Soak mango in calamansi juice and refrigerate for 5 minutes. Drain thoroughly, then put back in refrigerator.
2. In a frying pan, saute garlic. Add onions and cook until wilted. Stir in chili pork, patis, sugar, and siling labuyo. Saute for 3 minutes, then set aside to cool.
3. When ready for serving, combine the mango and sauteed mixture in a bowl. Add the salted egg cubes. Another serving option is to line a serving platter with lettuce leaves and put the mango salad on it.

Ensaladang Ubod

Bamboo shoots is a perfect vegetable salad as an appetizer. Bamboo shoots is a perfect match if our main dish is dried. It is good to our health but too much is not.

Ingredients:

• 1/2 kilo ubod (bamboo shoots), cut into thin strips
• 4 Tbsp finely chopped onions
• 3 Tbsp minced garlic
• 1/2 cup corn oil
• 1/4 kilo shrimps, shelled
• 1/4 kilo pork strips
• 3 Tbsp ground peanuts
• 3 Tbsp soy sauce
• 3 Tbsp vinegar
• 2 Tbsp sugar
• salt and pepper to taste
• oil for sauteing

How To Cook Ensaladang Ubod:

1. Over medium heat, cook bamboo shoots in water until tender but firm. Drain and transfer to a serving platter. Set aside to cool.
2. In a pan, saute onions until golden brown. Add garlic and pork, stirring constantly until the meat is half-cooked. Season with salt and pepper. Add shrimps and cook until the shrimps are pink.
3. Put the mixture on top of the bamboo shoots. Allow to cool, then put in the refrigerator to chill.
4. Fry ground peanuts in a pan for 1-2 minutes. Pour in soy sauce. Add sugar and continue to cook until it melts. Remove from heat. Add vinegar and blend well.
5. Sprinkle peanuts on the ubod before serving.

Ensaladang Talong

Ensaladang Talong is a Filipino vegetable salad where it is a perfect match as a side dish especially in any fried main dish or grilled.










Ingredients:

• 4 eggplants, grilled and peeled
• 3 tomatoes, sliced
• 1 medium-sized onion, sliced thinly
• finely ground pepper
• sukang paumbong (white vinegar)

How To Cook Ensaladang Talong:

1. Halve and shred the eggplants. Combine in a bowl with the sliced tomatoes and onions.
2. Season with finely ground pepper and white vinegar according to taste.

Ensaladang Puso ng Saging

Ensaladang Puso ng Saging is healthy to eat. Ensaladang Puso ng Saging is known for being a good partner in any dishes and also Ensaladang Puso ng Saging is one of a kind appetizer for a Filipino. 








Ingredients:

• 1/2 banana heart, cut into 1-inch thick strips
• 1 cup sliced red bell pepper
• 1 cup sliced green bell pepper
• 1 cup sliced onions
• 3 Tbsp vinegar
• 3 tsp sugar
• 1 tsp olive oil
• 4 cups crabmeat
• salt and pepper to taste
• mayonnaise (optional)

How To Cook Ensaladang Puso ng Saging:

1. Blanch banana heart in salted water. Spread on a plate, then set aside.
2. In a bowl, combine onions, vinegar, sugar, olive oil, salt and pepper. Pour this mixture on banana heart and blend well.
3. Top with crabmeat and sliced belt peppers. Add mayonnaise if desired.

Atsara (Pickled Papaya)

Atsara or also spelled as 

atchara or achara. It is a 

Philippine condiment made 

from unripe papaya. This 

dish is a perfect side dish 

for fried or grilled.

Ingredients:

• 2 cups grated green papaya
• 1-inch ginger, sliced thinly
• 1 green pepper, sliced thinly
• 3 cloves garlic, chopped finely
• 1/2 carrot, cut into circles or flowers shapes
• 1/2 cup sectioned cauliflower
• 1/3 cup sugar
• 1/2 cup vinegar
• 100 grams raisins
• salt to taste

How to Cook Atsara:

1. Soak papaya in mixture of salt and water for 5 minutes. Rinse and squeeze dry.
2. Mix vinegar, sugar, ginger, garlic, onion and other ingredients well.
3. Let stand for a few minutes. Transfer into jars and seal tightly. Chill if desired.

Picadillo

Picadillo is a mexican spiced ground 
beef usually served over rice. 
In Philippines,dish commonly 
known as 'giniling'.








Ingredients:

• 1/4 kilo ground pork
• 1 clove garlic,minced
• 2 potatoes, peeled and sliced
• 1 onion, thinly sliced
• 1 tomato, thinly sliced
• 1 Tsbp patis
• 1 tsp salt
• ground pepper
• 1/2 tsp sugar
• 5 cups water
• 1 Tsbp oil

How to Cook Picadillo:

1. Heat oil in a saucepan. Brown garlic, then add onions and tomatoes. Saute for 3-5 minutes or until tomatoes are cooked.
2. Add ground beef. Saute until brown. Season with patis, pepper, salt and sugar.
3. Pour in about 5 cups of water and allow to boil. Add diced pototoes. Cover and simmer for 15-20 minutes.

Pancit Molo (Dumpling Soup)

Pancit molo is an Ilonggo dish. Molo is one of the district in Iloilo and that's where pancit Molo originated. The soup is usually made in chicken broth but others are made with shrimps and the dumplings are made with ground pork,chicken and shrimps. Some people add Misua or Sotanghon to make it more delicious and healthy.


Ingredients:

• 8 cups chicken broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 25-30 wonton wrappers
• pepper to taste
• chopped spring onions
• oil for saute

For filling

• 1 cup ground pork
• 1/2 cup cooked chicken meat, flaked
• 1/4 cup water chesnuts, chopped
• 3 Tbsp patis
• salt to taste

How to Cook Panci Molo:

1. To prepare filling: Combine ingredients in a bow but use only 1 tsp green onions, salt to taste, and 1 Tbsp patis. Set aside the remaining ingredients for the broth.
2. Put 1 Tbsp of the meat mixture in the center of each wonton wrapper. Wrap by folding one side of the wrapper to cover the filling completely, then turning the "unfilled" sides of the wrapper up so that the dumpling resembles a flower.(The filled portion should be in the center.) Cover the dumplings with a dry kitchen towel and set aside.
3. To make broth: Saute onion and garlic in oil until light brown. Add chicken stock and the remaining salt and patis from the fillin. Allow to boil, then drop the stuffed dumplings into the boiling broth.
4. Stir the remaining meat mixture into the broth. Simmer for 10-15 minutes. Season with pepper to taste.
5. Before serving, garnish with chopped spring onions.

Misua-Patola Soup

Misua is a soup with wheat flour noodles. The noodles take very little time to cook so they added last when preparing the soup. The dish normally has sliced patola to taste good. Easy to prepare. Not as long as an hour to prepared.

Ingredients:

• 1 medium-sized patola, sliced diagonally
• 1/2 Tbsp garlic, crushed
• 2 Tbsp onions, sliced
• 1/4 cup shrimps, shelled and halved
• 4 cups broth
• salt to taste
• white pepper to taste
• oil for sauteing

How to Cook Misua-Patola Soup:

1. In a saucepan, saute garlic and onion.
2. Add shrimps and sliced patola. Pour in broth. Allow to boil.
3. Season with salt and white pepper. Add misua and cook for 2-3 minutes.

Macaroni Soup

Macaroni soup is commonly served in our breakfast or even in our merienda after we take siesta in the afternoon. Many nutrition and vitamins can be found in macaroni. Macaroni is made of soya beans where we get protein. It is usually the menu in schools, hospital and prison due to inexpensive to prepare. 




Ingredients:

• 1/2 cup elbow macaroni
• 1 cup cooked and diced chicken meat
• 1/2 cup cooked and diced chicken giblets
• 6 cups chicken broth
• 1 onion, sliced
• 1 clove garlic, minced
• 2 stalks green onions, minced
• 1/2 cup milk
• 1/8 tsp ground white pepper
• patis
• salt to taste
• oil for saute

How to Cook Macaroni Soup:

1. Saute garlic and onion in a saucepan until light brown.
2. Add diced chicken and giblets. Season with patis and salt to taste. Saute for another 5 minutes.
3. Pour in chicken stock and allow to boil. Add macaroni and boil again. Cover the saucepan and reduce heat.
4. Cook for 15 minutes, stirring occasionally until the macaroni is done. Stir in milk and sprinkle ground white pepper.
5. Remove from heat. Garnish with green onions before serving.

Hototay

Hototay is a meat-and-vegetable soup made of slivers of pork, pig liver, chicken gizzards, dumplings and vegetables in a clear broth. This is loaded with so much ingredients. It takes time to prepared and some effort but after preparing the soup, you will find that it is worthwhile to prepared.










Ingredients:

• 1 onion, chopped
• 4 gloves garlic, minced
• 1 cup sliced petchay Baguio
• 1 cup sliced carrot
• 1 cup sliced celery
• 1 cup pork, cut into strips
• 1 cup chicken meat, cut into strips
• 1 cup liver, cut into strips
• 1/2 cup shrimps, shelled
• 10 cups broth
• 1/2 cup chopped green onions
• salt and pepper to taste
• oil for sauteing
• egg

How to Cook Hototay:

1. In a saucepan, saute garlic and onion.
2. Add chicken, pork, liver and 3 cups of water. Allow to boil until the meat is tender.
3. Add the remaining ingredients except the egg and seasonings. Sprinkle salt and pepper to taste.
4. Put soup in a large bowl. Break an egg over it before serving.

Chicken Mami

A taste of chicken noodle soup and a perfect match for siopao. Chicken noodle soup is commonly known as ''Mah-mee'' in the Philippines. This soup is easy to prepared and a good merienda usually when it is cold.










Ingredients:

• 1 cup cooked and flaked chicken meat
• about 1/2 kg egg noodles
• 5 cups chicken broth
• 2 hard-boiled eggs, coarsely chopped 
• 2 stacks green onions, choppes and minced
• patis
• fried garlic chips (optional)
• salt and pepper

How to Cook Chicken Mami:

1. Cook noodles in boiling water until done but not soggy. Drain. Divide noodles into 5-6 bowls.
2. Put chicken flakes, egg slices, and green onions on top of noodles in each bowl.
3. In a separate pot, allow chicken broth to boil. Season with salt, pepper and patis to taste.
4. Pour hot stock into each soup bowl. If desired, sprinkle with garlic chips just before serving.

Almondigas

The main ingredients of almondigas is the meat balls where made of ground pork. Misua can be added too and patola also to taste.










Ingredients:


For meatballs

• 1/2 kilo grouns pork
• 1 clove garlic, minced
• 1 onion sliced
• 1 egg, slightly beaten
• 1 Tsbp patis
• salt and pepper to taste

For broth

• 4 cups chicken stock
• 2 oz vermicelli or misua
• 1 Tsbp cooking oil
• 1 small onion, sliced
• 1 clove garlic, minced
• 1 Tsbp patis
• 1/2 tsp salt
• 2 Tsbp chopped spring onions

How to Cook Almondigas:

1. To make meatballs: Complete all ingredients. Form into small balls.
2. To make broth: Saute onions and garlic in hot oil, Add chicken stock, then season with patis and salt. Allow to boil. Add meatballs to boiling stock. Cover and simmer for 10 minutes. Put in vermicelli and cook for another minute. Sprinkle chopped spring onions and pepper on top before serving.

Tinolang Manok

Tinolang manok is a filipino comfort food. The dish is simple but it is full of nutrition.Ginger helps for the treatment of nausea and adds aromatic taste to the dish. This only requires simple and cost efficient ingredients. 









Ingredients :

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 1. 2 tablespoons patis (fish sauce)

How to Cook Tinolang Manok:

1. In a stock pot, heat oil and sauté garlic, onion and ginger.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with patis
5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add sili leaves then turn off the heat.
7. Serve steaming hot on a bowl with plain rice on the side.

Chicken Afritada

soure: www.filipinofoodrecipes.net
Ingredients:

• 1 kilo chicken, cut into pieces
• 5 pieces potatoes, peeled and halved
• 1 red onion, diced
• 1 head garlic, minced
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 cups pork or chicken stock (broth)
• 1 cup tomato sauce
• 2 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil
  
  
  How to Cook Chicken Afritada:
  
  
  1. In a cooking pot or wok, heat oil.
  2. Sauté garlic and onions.
  3. Add chicken and slightly brown.
  4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
  5. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
  6. Add the green and red bell peppers, simmer for an additional minute or two.
  7. Salt and pepper to taste
  8. Serve this chicken recipe hot with steamed rice.

Lapaz Batchoy

Lapaz Batchoy is a recipe called for a mixture of broth, noodles, beef and pork. Lapaz Batchoy is evolved into its present form which has become Iloilo City's most popular dish.

Ingedients:

• 1 kilo mami noodles

For Broth

• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

For Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

How To Cook Lapaz Batchoy:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
9. Serve immediately.

Sizzling Silky Tokwa

Ingredients:

• Cooking oil for frying
• 5 pieces cubed tokwa
• 2 tbsp cooking oil
• 2 tbsp crushed garlic
• 1 medium onion sliced
• 1/2 cup sweet-chili sauce
• 1/4 cup water
• seasoning to taste

How To Cook Sizzling Silky Tokwa:

• Heat cooking oil. Fry tokwa until crispy and golden brown. Set aside on a plate lined with paper towel to drain excess oil.
• Heat the 2 tbsp cooking oil. Saute garlic and onion until fragnant.
• Pour in sweet-chili sauce and simmer. Add water and bring to a boil. Season with any seasoning to taste.
• Cook until thick and syrupy in consistency. Pour on top of the prepared fried tokwa placed on previously heated hot plate.

Papaya, Carrots and Fried Fish Salad

Papaya, Carrots and Fried Fish Salad
a healthy food and perfect for your diet habit.










Ingredients:

• 3 cups grated unripe papaya
• 1 1/2 cups grated carrots
• 1/4 cup chopped wansuy
• 1/4 cup hibe (Dried shrimp), soaked in water for 10mins then drained
• 3 pieces siling labuyo
• 1/2 brown sugar
• 1/4 cup vegetable oil
• 1/4 calamansi juice
• 1/4 cup vinegar
• 2 tbsp patis or to taste
• Shredded left-over fried fish
• Crispy fried tofu or fried wonton wrappers (optional)

How To Cook Papaya, Carrots and Fried Fish Salad:

• Toss papaya, carrots, and wansuy in a bowl. Set aside in the refrigerator to chill.
• Using a mortar and pestle, coarsely crush the hibe and the siling labuyo together. Transfer in a bowl. Add sugar and mix very well.
• Whisk in a oil, calamansi juice and vinegar into the mixture until mixture is fully incorporated.
• Put patis or any seasoning to taste.
• To assemble salad, toss the prepared vegetables in the prepared dressing. Transfer on a plate and top with fried left-over fish, fried tofu or crispy wonton wrappers if desired.

Nilagang Baboy

Source: www.allfavoriterecipe.com

Ingredients:

• 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
• 5-6 cups water
• 3 cloves garlic, crushed
• 1 onion, quartered
• 2 green onions (scallions), sliced into 1” long
• 1/4 tsp. peppercorn
• salt to taste
• 2 eddoes- also known as taro or gabi, quartered (optional)
• 2 potatoes, quartered
• 1 can pork and beans
• pechay (bok choy) or cabbage leaves

How To Cook Nilagang Baboy:

1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.

Dinuguan

Source: www.pinoyrecipe.net

Ingredients:

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. of pig’s blood

• 3 chili peppers (siling haba)
• 1 head of garlic, crushed and minced
• 1 thumb-sized piece of ginger, minced
• 3 onions, halved and sliced thinly
• 1 pouch of sinigang mix good for 1 liter of broth
• 1 bay leaf
• salt
• pepper (optional)
• 1 tbsp. of cooking oil 

How To cook :

1. Refrigerate the pig’s blood until needed.
   
2. Heat a heavy casserole.
   
3. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
   
4. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
   
5. Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
   
6. Season with salt and pepper, if using.
   
7. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
   
8. Add more water, a little at a time, if the liquid dries up before the pork is cooked.
9. Meanwhile, minced the liver.
   
10. Season with a little salt.
    
11. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
    
12. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
    
13. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
    
14. Add more salt if necessary.
15.  Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.

Pork Kilawin

Ingredients:

• 1 kilo pork
• 1/3 cup soy sauce
• 1/2 cup Vinegar
• 2 medium onions, chopped
• 4 cups of water
• 1 teaspoon salt 
  
  
  How To Cook Pork Kilawin:

1. In a casserole, put pork in water and some salt.
2. Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
3. Remove pork from water.
4. Slice the pork into bite sized pieces while still hot.
5. Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
6. Serve immediately!