The philippines in your kitchen the tagal angel burns

The Philippines in your Kitchen The Tagalog Food Catalog The Philippines in your Kitchen The Tagalog Food Catalog By Angel Burns © 2019 Angel Burns, All Rights Reserved License Notices This book or pa.

The Philippines in your Kitchen 

The Tagalog Food Catalog

By Angel Burns

© 2019 Angel Burns, All Rights Reserved

License Notices

This book or parts thereof might not be reproduced in any format forpersonal or commercial use without the written permission of the author.Possession and distribution of this book by any means without saidpermission is prohibited by law

All content is for entertainment purposes and the author accepts noresponsibility for any damages, commercially or personally, caused byfollowing the content

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Table of ContentsFilipino Style Recipes

Chapter I - Filipino Breakfast Recipes

Recipe 1: Tuyo Fish

Recipe 2: Caramel French Toast

Recipe 3: Rice Porridge with Chocolate

Recipe 4: Sweet Tocino

Recipe 5: Beef Breakfast Tapa

Chapter II - Filipino Lunch and Dinner Recipes

Recipe 6: Stir Fry Shrimp

Recipe 7: Ham and Shrimp Sipo Egg

Recipe 8: Chicken Pineapple Afritada

Recipe 9: Eggplant Adobo

Recipe 10: Oyster & Garlic Bok Choy

Recipe 11: Chicken Bistek

Recipe 12: Rice Bibimbap

Recipe 13: Sautéed Chayote

Recipe 14: Filipino Meat Balls

Recipe 15: Corned Beef Hash

Recipe 16: Chicken Adobo

Recipe 17: Mango Salad

Recipe 18: Shrimp with Pancit NoodlesRecipe 19: Salmon Curry

Recipe 20: Lumpia Spring Rolls

Recipe 21: Misua & Egg Soup

Recipe 22: Filipino Sisig

Recipe 23: Filipino Picadillo

Recipe 24: Slow Cooker Filipino LechonRecipe 25: Lapu-Lapu in Mirin SauceChapter III - Filipino Dessert Recipes

Recipe 26: Coconut Cake

Recipe 27: Fried Banana Rolls

Recipe 28: Sponge Cake Minis

Recipe 29: Ube Ice Cream

Recipe 30: Maja Blanca

About the AuthorAuthor's Afterthoughts 

Filipino Style Recipes

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Chapter I - Filipino Breakfast Recipes

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Recipe 1:        Tuyo Fish

Tuyo is a sun-dried Filipino fish It is usually quick-fried and eaten withrice and vinegar dip It is generally enjoyed at breakfast time, but you caneat it anytime of day

Yield: 2-3 Servings

Preparation Time: 25 minutes

Ingredient List:

Non-stick spray

3 wedge-cut tomatoes, plum

½ cup of vinegar, spiced

3 cups of white rice, cooked

10 pcs of salted & dried fish (tuyo)

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1 Preheat the oven to 400 degrees F

2 Arrange fish on sheet of foil Spray on both sides using non-stick spray.Cover with another sheet of foil Secure sides

3 Open a vent Bake for six to 10 minutes

4 Remove fish from sealed foil Arrange on plates with tomato wedges andwhite rice

5 Serve with the spiced vinegar

Recipe 2:        Caramel French Toast

Caramel French toast is quite a popular breakfast that consists of slicedbread soaked in an egg and milk mixture, and coated in sugar The dish istoasted with butter on low heat and often served with a caramel syrup

Yield: 4 Servings

Preparation Time: 35 minutes

Ingredient List:

Caramel syrupSugar, powderedButter, unsalted2/3 cup of sugar, brown

1 dash salt

½ teaspoons of powdered cinnamon

2 Soak sliced bread for several seconds in mixture Gently coat both sides

3 Coat with the brown sugar

4 Melt 1 teaspoon of butter on low heat in fry pan

5 Toast slices of bread ‘til bottom is light brown Toast other sides

6 Transfer the toast to a plate Use powdered sugar and cinnamon to dust

7 Serve with the caramel syrup

Recipe 3:        Rice Porridge with Chocolate

This sweet porridge is known as Champorado in the Philippines It isusually eaten as part of breakfast or sometimes as a middle of the daysnack It’s made using sticky rice with brown sugar and cocoa

Yield: 1-2 Servings

Preparation Time: 50 minutes

Ingredient List:

Condensed or evaporated milk

3 cups water, filtered

½ cup sugar, brown

¼ cup cocoa powder

1 cup rice, glutinous

Preparation:

1 Dissolve cocoa powder in a cup of water, warm

2 Wash the rice with water ‘til water runs clear

3 Place water and glutinous rice in sauce pan

4 Bring to boil on med heat for 10 to 15 minutes

5 Occasionally stir to keep rice from sticking to pan

6 Pour the cocoa mixture in a medium pot Stir until blended well

7 Adjust sweetness using the brown sugar Continue to cook until texture isthick and rice has cooked fully

8 Place in individual bowls Serve hot

Recipe 4:        Sweet Tocino

Sweet Tocino is also known as sweet cured pork and pork tocino It is madefrom sweetened and cured pan-fried pork It’s usually served for breakfast,beside eggs and fried rice

Yield: 4-6 Servings

Preparation Time: 3 days & 65 minutes including 3 days for meat to cure Ingredient for cooking: 2 cups water plus cooking oil

Ingredient List:

½ tablespoons garlic powder

¼ cup soy sauce1/3 cup of juice, pineapple

1/3 cup of soda, lemon-lime

¾ cup sugar, brown

2 lbs sliced porkFood coloring, red

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Preparation:

1 Combine soda, several drops food coloring, garlic powder, soy sauce andsugar together in lidded container

2 Mix until sugar dissolves

3 Place pork slices in mixture Coat fully

4 Cover container with lid Place in fridge for one to three days so meat cancure

5 Heat large pan on med-high

6 Add water and cured pork to pan

7 Allow to simmer until water is completely gone

8 Add a little cooking oil

9 Fry pork until edges show brown crust Remove from heat

10 Serve with fried egg and fried rice

Recipe 5:        Beef Breakfast Tapa

Many people from the Philippines fondly remember eating beef tapa as abreakfast staple Some people make it with tender slices of beef and otherswith cured carabao meat The marinade, usually made with brown sugarand fish sauce, results in a unique taste treat

Yield: 5-7 Servings

Preparation Time: 25 minutes

Ingredient List:

2 tablespoons of oil

1 peeled, minced garlic head

½ teaspoons of black pepper, ground

¾ cup of sugar, brown

½ cup of fish sauce

2 lbs of sliced bottom-round beef

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Preparation:

1 Combine beef, garlic, pepper, brown sugar and fish sauce in mediumbowl Massage beef with the marinade Store in fridge for one or two days.Drain the liquid from beef

2 Heat oil on med heat in pan Add the beef Turn once or twice whilefrying, until cooked through and browned lightly Serve hot

Chapter II - Filipino Lunch and

Dinner Recipes

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Recipe 6:        Stir Fry Shrimp

Stir Fry Shrimp is an easy, quick way to fix a scrumptious dinner It hastender but crisp vegetables, savory sauce and succulent shrimp It willcertainly be a favorite with your family

Yield: 2-3 Servings

Preparation Time: 20 minutes

Ingredient List:

2 cups of shelled shrimp

2 cups leftover soup, as base

¼ cup of sandwich cookies, peanut butter

2 tablespoons of calamansi (citrus fruit) juice

1 tablespoon of corn starch diluted in two tablespoons offiltered water

Basil, dill and tarragon herbs

2 tablespoons of butter, softenedKosher salt, as desired

Ground pepper, as desired

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Preparation:

1 To make the sauce, pour the soup in a food processor Puree until it issmooth Transfer it to a pot Add the dissolved corn starch and allow it tothicken Bring to boil Cook for a few minutes

2 Add the calamansi juice Season using salt & pepper, as desired Turn offstove heat Add herbs and 1 tablespoon butter Stir until the butter hasmelted and set the pot aside

3 In another pan, melt other 1 tablespoon of butter Stir fry the shrimp.Don’t overcook them Use calamansi juice, salt and pepper to season

4 Transfer food to platter Drizzle with some of the sauce Serve hot

Recipe 7:        Ham and Shrimp Sipo Egg

Sipo egg served with ham and shrimp is a wonderful party dish It alsofeatures mixed vegetables, with a wonderful cream sauce

Yield: 12 Servings

Preparation Time: 50 minutes

Ingredient List:

12 oz of table cream (light cream)

1 cup of stock, chicken

2 cups of thawed, frozen peas, sweet

2 cups of peeled & cubed carrots

2 cups of peeled & cubed singkamas (turnips)

2 peeled, minced garlic cloves

1 tablespoon of fish sauce

1 peeled, chopped onion, medium

1 cup of cubed ham

1 lb of peeled, deveined shrimp, medium

2 tablespoons of butter, softened

1 tablespoon of oil, canola

1 tablespoon of cornstarchKosher salt & ground pepper, as desired

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Preparation:

1 Combine cornstarch and shrimp in small bowl Stir and coat shrimp fully

2 Heat the oil in wide pan on medium heat Add shrimp Cook until theybecome pink Remove the shrimp from the pan Keep them warm

3 Add softened butter to pan Heat until it melts Add garlic and onions.Stir regularly while cooking, until they have softened

4 Add the fish sauce Cook for another one to two minutes

5 Add ham, carrots and singkamas Stir and combine

6 Add stock Bring to boil Cover, then simmer for eight to 10 minutes

7 Add shrimp and green peas Stir and combine

8 Add the table cream Season with salt & pepper as desired Simmer forthree to five more minutes until peas have heated all the way through Theveggies should be crisp but tender and the sauce will have thickenedslightly Serve dish hot

Recipe 8:        Chicken Pineapple Afritada

This is a classic Filipino recipe It’s quite easy to fix and offers a completemeal with many veggies served alongside the chicken All of theingredients in Afritada recipes are usually cooked in one pot, making it aquick meal to prepare

Yield: 4 Servings

Preparation Time: 1 hour

Ingredient List:

6 tablespoons of cooking oil

½ cup of peas, green

3 bay leaves, dried

2 tablespoons of soy sauce

1 x 8-ounce can of drained chunked pineapple

1 x 14-ounce can of tomato puree

1 chopped onion, red

3 chopped garlic cloves

1 sliced bell pepper, yellow

1 chopped carrot

3 or 4 peeled, cubed potatoes, small

1 pound of skin-on chicken drumsticksSea salt & ground pepper, as desired

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Preparation:

1 In large pan on med., heat 4 tablespoons oil

2 Add potatoes Cook for about a minute

3 Add carrot Cook for two minutes or so

4 Add pepper Cook for about a minute

5 Remove veggies from the pan Drain on several paper towels

6 Warm other 2 tablespoons of oil in same pan on med heat Add garlicand onion Cook for one to two minutes

7 Add the chicken Brown slightly

8 Add tomato puree, bay leaves, pineapple syrup and soy sauce Bring toboil Cover Simmer for 20 minutes or so, stirring occasionally Chickenshould be nearly tender

9 Add the pineapple chunks, carrots, bell peppers and potatoes Cook forfive to six minutes Potatoes should be cooked completely

10 Add green peas Season as desired Cook for two more minutes andserve hot.

Recipe 9:        Eggplant Adobo

Do you hate eggplant? Many people claimed they did, until they tried thisdish If the taste is a bit too sour for you, simply cut back on the vinegar alittle bit Vinegar is used a LOT in Filipino cooking You can also addhoisin or ginger to temper the vinegar, if you like

Yield: 4 Servings

Preparation Time: 35 minutes

Ingredient List:

1 tablespoon of minced garlic

¼ cup of soy saucePepper, groundCooking sprayPepper flakes, red chili

½ cup of vinegar, white

4 cups of cut eggplant

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Preparation:

1 Preheat the broiler

2 Spray baking pan with cooking oil

3 Place cubed eggplant on baking pan Spray with oil

4 Broil eggplant cubes until brown Flip and brown other side

5 In medium pan, bring pepper, garlic, soy sauce and vinegar to boil.Simmer for five to six minutes

6 Add the browned eggplant cubes Stir a few times and cook for five moreminutes

7 Serve hot beside sticky rice

Recipe 10:        Oyster & Garlic Bok Choy

Bok choy made with oyster and garlic sauce is simple and quick, and can beserved as a dinner or lunch There are not many ingredients, and the endresult is a tasty Bok choy that is great when served with brown or whiterice

Yield: 3 Servings

Preparation Time: 30 minutes

Ingredient List:

3 tablespoons of oil, cooking

¼ teaspoons of oil, sesame

2 teaspoons of garlic, minced

1 teaspoon of sugar, granulated

3 tablespoons of sauce, oyster

3 bunches of Bok choy, baby, bottom removed

10 teaspoons of water, filteredSea salt, as desired

Sprinkle of black pepper, ground

Recipe 11:        Chicken Bistek

This is a variation on beef bistek, which is every bit as popular in thePhilippines The ingredients for both are similar, but this recipe uses liverspread when the cooking is done, to make the sauce thicker

¼ cup of soy sauce

2 lemons, juice only

3 or 4 cracked peppercorns

4 or 5 peeled, minced garlic cloves

1 peeled, sliced onion, medium

3 lbs of cut up chickenSalt, as desired

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Preparation:

1 Wash the chicken pieces Drain fully

2 Combine the chicken with soy sauce, lemon juice, peppercorns, garlicand onions in medium bowl

3 Massage marinade mixture into the meat Marinate in fridge for an hour

6 Add reserved water and marinade Bring to boil Lower the heat Coverand continue cooking for 30-40 minutes until the sauce is reduced andchicken has cooked all the way through

7 Add the liver paste Stir until it dissolves Cook for three to five minutesuntil the sauce thickens Salt as desired Serve hot

Recipe 12:        Rice Bibimbap

This is a Filipino version of a long-time Korean favorite The Filipino dishuses brown rice, so it’s healthier Bibimbap was designed as a dish thatallows you to use leftovers from your refrigerator, so you can substitutepretty much wherever you like

Yield: 3-5 Servings

Preparation Time: 45 minutes

Ingredient List:

4 large eggs, fried

1 cup of washed, cleaned, drained bean sprouts

1 cup of sliced zucchini

4 cups of rice, brown

1 cup of packed spinach leaves

1 cup of peeled, julienned carrots

1 cup of julienned shiitake mushrooms

3 cups of water, filtered

2 teaspoons of soy sauce

3 tablespoons of minced garlic

6 tablespoons of oil, sesame

2 tablespoons of oil, canola

1 tablespoon of sriracha

2 tablespoons of sugar, brown

3 tablespoons of soy sauce, low-sodium

1 peeled, pureed pear, small

1 &1/8 lb of beef, sukiyaki-cut

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Preparation:

1 Combine all the ingredients in large bowl Cover and marinate inrefrigerator for 20 minutes or longer You can just leave it overnight, if youlike

2 When you are ready to prepare the dish, heat canola oil in medium frypan Cook the beef until it caramelizes slightly and set it aside

3 Combine soy sauce, sesame oil and garlic in medium bowl and set itaside

4 Bring the water to boil in large pot In individual batches, blanch spinach,carrots, mushrooms, bean sprouts and zucchini Toss these veggies and themushrooms in the already-made soy sauce and garlic mixture and set itaside

5 Place a cup of rice in medium serving bowl Arrange the veggies,mushrooms and beef atop rice Place fried egg on top of beef.

6 Repeat step 5 with the remaining ingredients and serve hot

Recipe 13:        Sautéed Chayote

Chayote is a type of squash used in many Tagalog recipes They used to bemuch harder to find, outside of Asia, but you can now often find chayotesquash in grocery stores even in Canada and the US

2 minced garlic cloves

½ pound of sliced pork

1 tablespoon of oil, vegetableSea salt & ground pepper, as desired

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Preparation:

1 Heat oil in pan on med heat Cook the pork ‘til lightly browned

2 Add tomatoes, garlic and onions Sauté for several minutes until thetomatoes wilt

3 Add slices of chayote Season using salt & pepper

4 Stir-fry for several minutes until blended well

5 Pour in the water Bring to a boil Cover and lower heat Allow to simmeruntil the chayote becomes tender

6 Remove from stove top Plate Serve hot