Share Your Recipes!

[o0pink0o 3]

Check all this Recipe/Cooking sites:

www.allfavoriterecipe.com

http://indayskitchen.com

www.filipinofoodrecipes.net

thanks for sharing those links

[bluemist 0]

Check all this Recipe/Cooking sites:

www.allfavoriterecipe.com

http://indayskitchen.com

www.filipinofoodrecipes.net

thanks for sharing those links

Ur welcome pink

[pRetTy_aNgeL 1]

I will join this thread. Definitely I will try some of the recipes. Here's one of my recipe:

Beef Steak with Onion and Potatoes (Bistek)

Ingredients:

90ml or 3/3 cup Sweet soy sauce

60ml or 1/4 cup lemon juice

1/2 tsp ground black pepper

500 g or 1 lb beef sirloin or tenderloin, sliced into (3x 1/4 in) thick fillets

375 ml (1 1/2 cup) water, or more i necessary

90ml or 3/8 cup cooking oil

2 large onion, peeled and sliced into rings

3Tbsp light soy sauce

4 Potatoes, peeled and sliced into 1 1/2 in, thick wedges and fried until light brown

salt to taste

2tsp cornstarch, mixed with 1 Tbsp water

Procedure:

1. In a mixing bowl, combine sweet soy sauce, lemon juice and pepper. Place beef slices in to steep and leave aside to marinate for at least 30 minutes. Reserve marinade.

2. Transfer beef slices and marinade to frying pan or wok. Add water and bring mixture to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 10minutes. Remove beef slices and set aside. Reserve liquid.

3. In a clean frying pan, heat oil over medium heat and fry beef slices for 2 minutes. Add onions and light soy sauce and stir to mix well.

4. Add fried potatoes and reserve liquid. Stir-fry for 3-5 minutes, or until potatoes are tender.

5. Season with salt to taste and stir in cornflour mixture. Cook for 1 minute or until sauce thickens before removing from heat.

6. Dish out and serve immediately with plain rice and salad greens if desired.

My husband likes it. He thinks it's funny when i say Bistek.

Edited May 8, 2009 by pRetTy_aNgeL

[maritoni 3]

I will join this thread. Definitely I will try some of the recipes. Here's one of my recipe:

Beef Steak with Onion and Potatoes (Bistek)

Ingredients:

90ml or 3/3 cup Sweet soy sauce

60ml or 1/4 cup lemon juice

1/2 tsp ground black pepper

500 g or 1 lb beef sirloin or tenderloin, sliced into (3x 1/4 in) thick fillets

375 ml (1 1/2 cup) water, or more i necessary

90ml or 3/8 cup cooking oil

2 large onion, peeled and sliced into rings

3Tbsp light soy sauce

4 Potatoes, peeled and sliced into 1 1/2 in, thick wedges and fried until light brown

salt to taste

2tsp cornstarch, mixed with 1 Tbsp water

Procedure:

1. In a mixing bowl, combine sweet soy sauce, lemon juice and pepper. Place beef slices in to steep and leave aside to marinate for at least 30 minutes. Reserve marinade.

2. Transfer beef slices and marinade to frying pan or wok. Add water and bring mixture to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 10minutes. Remove beef slices and set aside. Reserve liquid.

3. In a clean frying pan, heat oil over medium heat and fry beef slices for 2 minutes. Add onions and light soy sauce and stir to mix well.

4. Add fried potatoes and reserve liquid. Stir-fry for 3-5 minutes, or until potatoes are tender.

5. Season with salt to taste and stir in cornflour mixture. Cook for 1 minute or until sauce thickens before removing from heat.

6. Dish out and serve immediately with plain rice and salad greens if desired.

My husband likes it. He thinks it's funny when i say Bistek.

Wow i should try this one;)but i have a daft question,SWEET soy sauce?i thought we only have two kinds of soy sauce,Light soy sauce and dark soy sauce just curious!

Thank's for sharing

Edited May 8, 2009 by maritoni

[pRetTy_aNgeL 1]

It's the dark soy sauce.

[maritoni 3]

It's the dark soy sauce.

Oh thank you sis:)

[jamesNrei 0]

I'm so not aware about this dark and light soy sauce. Where can I find them? How will I know which is which? hehehe I'm not good in kitchen.

[rheanick 42]

I'm so not aware about this dark and light soy sauce. Where can I find them? How will I know which is which? hehehe I'm not good in kitchen.

Dark soy sauce is the typical filipino soy sauce (datu puti, silver swan)

Light Soy sauce - kikkoman

[jamesNrei 0]

I'm so not aware about this dark and light soy sauce. Where can I find them? How will I know which is which? hehehe I'm not good in kitchen.

Dark soy sauce is the typical filipino soy sauce (datu puti, silver swan)

Light Soy sauce - kikkoman

aaaahhh...hahaha...thanks for the enlightenment.

[maritoni 3]

I'm so not aware about this dark and light soy sauce. Where can I find them? How will I know which is which? hehehe I'm not good in kitchen.

At the Supermarket JNR:)Most of us are not aware of this kasi nga nakasanayan natin yung naka sachet na soy sauce:)Unlike chineses,they have had lots of different soy sauces..like lee kum kee

[jamesNrei 0]

I'm so not aware about this dark and light soy sauce. Where can I find them? How will I know which is which? hehehe I'm not good in kitchen.

At the Supermarket JNR:)Most of us are not aware of this kasi nga nakasanayan natin yung naka sachet na soy sauce:)Unlike chineses,they have had lots of different soy sauces..like lee kum kee

thanks! I have so much to learn about cooking, that's why I love this thread. I'll try to cook that Bistek tom.

Happy Mother's day to everyone!

[bluemist 0]

My Chicken Sweet n' Sour

Ingredients

• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks (reserve juice)
• 1/4 cup juice from the canned pineapple
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/4 teaspoon salt
• 2-3 tablespoons white sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 red/green bell pepper, cut into 1 inch chunks
• 1 medium red or white onion cut into 1 inch chunks

Method

1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

3 Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and onions. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.Serve with hot rice.

[bluemist 0]

My Pork Embutido - First time in the making

The outcome of my product

While on steamer

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

· slices (wedges) of Vienna sausage

· aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside.

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.

7. Remove from the steamer. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

[pRetTy_aNgeL 1]

My Pork Embutido - First time in the making

The outcome of my product

While on steamer

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

· slices (wedges) of Vienna sausage

· aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside.

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.

7. Remove from the steamer. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

Looks yummy!!! The first time I made embutido was taste good. I love embutido, this is what I after during fiesta.

[rheanick 42]

Thanks for sharing the chicken curry recipe. Just to share what happened. I had an american friend for dinner this week. I cooked chicken curry and adobo for dinner. He mentioned that he does not eat curry anymore. Hubby got worried. I told him that he just eat adobo. But when our fried tried the chicken curry, he finished all of the curry i served him.

I'm planning to introduce our filipino dishes to my american friends here.

There are many Filipino recipes that you can find from the different websites. I'd like to share one of the recipes which I only learned and cooked here in US.

Chicken Curry Recipe (Filipino Style)

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) ( In lieu of patis, I used fish broth cube.)

• 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 Procedures :

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté 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.