A.L.T. Recipes Filipino Food

FILIPINO PARTY FAVORITE FOOD LIST: You'll never ever be hungry when you are invited to a Filipino party.  I'm proud to admit I'm not impressed with any party except those cooked by Filipinos.  I just beg to be invited.  It's always a big feast, a one big party - when you invite one, the whole town comes.  That's the Filipino way and that's how it should be.  Always go all the way whenever you host a party. 

1.  Lechon Baboy (Roast Pig)

The folks threw a party for me and roasted a whole pig.  So delicious!

Some Americans are grossed out when they see the pig's head.  Give it to me anytime.  I love the crispy skin.

Inihaw na Baboy (Grilled Marinated Pork)

Marinade:

1 whole garlic

4 tbsp soy sauce

salt, freshly ground black pepper

3 tbsp brown sugar

1/2 cup vinegar

1/2 cup 7-Up or Sprite

pork belly

Lechon Kawali (Fried Pork)

2.  Pancit (palabok, bihon, luglog)

Pancit Luglog (Red Sauce)

1/2 cup cooking oil

6 cloves garlic, minced

1 cup cooked pork, diced

2 cakes bean curd (tokua), diced

1/4 cup atsuwete water (2 tbsps. annato seeds soaked in 1/4 cup water)

1 cup shrimp juice

1/2 cup Chinese celery

salt and pepper to taste

Brown garlic in hot oil.  Set aside for garnishing.  Drop pork in cooking oil, fry until slightly brown.  Add tokua and fry 1 minute.  Add the concentrated atsuwete water.  Pour the 1 cup concentrated shrimp juice and bring to a boil.  Add the soaked and drained bihon noodles.  Add the Chinese celery and season with salt and pepper.

Pancit Bihon Guisado

1/4 cup cooking oil

2 cloves garlic, minced

1 onion, minced

1 cup boiled pork or chicken (shredded)

1-1/2 cup broth

1 small cabbage, shredded

1 large carrots, strips

2 tbsps soy sauce

1 bunch Chinese celery

1 bundle rice sticks

1 tsp. salt

ground pepper

2 pcs. chorizo (Chinese canton sausage), sliced

Spring onion, chopped

Saute garlic in cooking oil, add onions, pork, carrot and cabbage.  Season with soy sauce and fry for 2 minutes.  Add broth and simmer.  When vegetables are cooked, mixed the bijon (pre-soaked i water and drained) and season with salt and ground pepper.  Garnish with chorizo canton and spring onions.  Serve with calamansi. 

3.  Adobo (pork belly, chicken, squid)

http://libslabyrinth.blogspot.com/2012/12/alt-recipe-pork-adobo.html

4.   Dinuguan with Rice

http://libslabyrinth.blogspot.com/2013/04/dinuguan.html

5.  Kare-Kare

Not to be eaten by those allergic to peanut butter (one of the ingredients)

 6.  Afritada  (Pork or Beef with Potato)

My Nanay makes the best Afritada

7.  Caldereta ( Goat or Beef Stew)

goat's meat or beef, cut into serving pieces

1 cup salad oil

5 cloves garlic, minced

2 onions, cut in quarters

1 can tomato sauce or 6 tomatoes, sliced

1 can pimiento

1 can sweet peas

6 potatoes, cut in quarters

1/2 cup white wine

1/2 cup chopped ham (optional)

sprig of oregano

paprika, salt and pepper to taste

Heat oil in frying pan and brown meat.  Set aside.  With remaining oil in the pan, saute garlic, onion, tomato sauce and paprika.  Add meat and wine, cook for a few minutes, transfer the mixture into a deeper pot and add stock or water to cover.  Simmer until meat is almost tender.  Add potatoes and continue cooking.  When meat are tender, add pimientos, peas, ham and seasonings.  Cook for a few minute more.  If desired, thicken gravy with liver sauce.

8.  Morcon (Filipino Meatroll - Beef Flanks)

9.  Embutido (Filipino Meatloaf - beef, pork or ground chicken)

ground pork, beef or chicken

eggs (boiled)

raisins

pickle relish

red pimiento

Vienna sausage

sliced bread

onion

garlic

salt to taste

Mix all ingredients and roll in an aluminum foil.  Bake.

10.  Shanghai eggrolls, fried and fresh lumpia

1/4 kilo lean ground pork

1/4 kilo shrimps, finely chopped

1/3 cup water chestnuts, chopped

4 pieces dried mushrooms, soaked then chopped

1/2 cup spring onions, cut very finely

1 tsp salt

1/4 tsp. pepper

1 egg

1 tsp soy sauce

30-35 pieces lumpia wrapper

Combine first 5 ingredients.  Season with salt and pepper.  Blend in egg and soy sauce.  Beat mixture thoroughly.

11.  Bistek (Beef Steak)

12.  Callos de Garbanzos ( Ox tails, Chorizo bilbao, chickpeas)

1 pc chorizo bilbao

2 lbs ox tail

1 small can garbanzos

1 piece pimiento

1/2 piece red pepper

12 pieces olives

5 tbsp catsup

onion and garlic

salt, soy sauce

Boil ox tails till tender.  Remove bones.  Saute garlic, onions and meat.  Add broth and 5 tbsp catsup.  Let boil till bilbao gets tender.  Add other ingredients and cook till done.

13.  Sinigang na Bangus and Hipon (Milkfish and Shrimps)

14.  Pinakbet  (Filipino Ratatouille)

15.  Bitter Melon with Mongo

Video  http://youtu.be/w3ry8TA1AKM

16.  Camaron Rebosado

15 fresh shrimps (4 inches)

4 eggs

3 tbsp flour

4 calamansi

salt to taste

Soak in calamansi, then roll in flour.  Deep each shrimp in beaten eggs and fry in deep hot oil.

17.   Empanada

Empanada Filling:

1/2 kilo ground pork or beef

4 Vienna sausage

3 cloves garlic, minced

1 onion, chopped

1 tomato, chopped

1 small box raisins

1/2 cup sweet peas

1 cup potatoes, boiled and diced

1/2 cup evaporated milk

2 tbsp flour

salt and black pepper to taste

2 hard boiled eggs, cut into cubes

1/4 cup oil

Heat oil in skillet and saute garlic, onions, and tomatoes.  Add meat and seasonings.  Simmer for about 10 minutes, then add raisins, peas and potatoes.  Before removing from the fire sprinke the flour then add the milk.  Put a cube of hard boiled egg for every spoonful of filling.

Empanada Crust:

1/2 cup flour

Dash of salt

2 tbsp cold unsalted butter, cut into small pieces

1 tbsp vegetable shortening

1 egg yolk, beaten with 1 tbsp. cold water

Mix together flour and salt in a bowl.  Cut in butter and shortening until mixture resembles coarse meal.  Pour in egg mixture and stir with fork until the mixture holds together.  Dough should be very soft but not sticky.  Wrap in plastic wrap and refrigerate for 30 minutes.
  
18.  Asado de Carajay

1 small chicken or beef cut into serving piece

1/4 cup tomatoes (sliced)

1 cup water

potatoes (optional)

12 grains black pepper

salt to taste

1/2 bay leaf

6 cloves garlic

1/4 cup vinegar

1 tbsp. paprika

2 onions, quartered

Cook the chicken or beef with the pepper, salt, garlic, bay leaf and vinegar.  When mixture is dry, add paprika and continue cooking until meat is brown.  Add the water and cook meat until tender.  Add tomatoes and onions.  Add potatoes.  Continue simmering a few minutes or until almost dry.

19.  Fried Chicken Skin

Dessert:  Halo-Halo

Video  http://youtu.be/M4nlK7ax1-Q

Link  http://thepinoy.net/?p=8961   A Filipino restaurant in NYC


Recycled Web Page A.L.T.  Foods

~~~~~~~~~~~~~~~~~~~~~~

My dear friend Susan dropped by yesterday morning at my crib and brought with her
delicious goodies she made: shrimps with green jackfruit cooked in coconut
milk, pork adobo, beef with broccoli, chicken salad a la Pinoy and my favorite
fruit mangoes.  Yummy.  We exchanged gossips which I do best
and showed her my own recent travel photos.

We then went to Skokie Bakery to buy the popular breakfast bread 'pan de sal' and ensaymada. 
Since it's nearing lunch time we drove to Pita Inn for a taste of Mediterranean food. 

After a sumptuous meal, we went to
Westfield Mall (formerly Old Orchard) in Skokie as planned.  While in
Marshall Field's (soon to be changed to Macy's), we sat and listened to a
cooking presentation by a friendly chef from Field's Culinary Council composed
of Ming Tsai, Todd English, Rick Bayless among many others.  The main part
of the course is sandwich recipes by Nancy Silverton; we sampled, tasted and ate
(again!) - autostrada, smoked turkey and prosciutto sandwich, chicken salad
sandwich, and ham and gruyere sandwich.  In between we were shown how to
make mayonnaise from scratch.

I must say it was a very filling
day.

Thank you,
Susan!

Published 3/10/06  ALT MSN Groups

Web Page: A.L.T. Recipes