Ingredients:

Evaporated Milk
Sugar
Banana - Saba (Caramelized)
Palm fruit or Kaong
Coconut sport or Macapuno
Jackfruit or Langka
Kidney Beans - Boiled and caramelized
Sago - Caramelized
Nata de coco
Purple yam or Halayang ube
Sweet potato - Kamote (Caramelized)
Sweetened corn kernels
Ice Cream - any flavor
Leche Flan

How to prepare a Halo-Halo:
Put all ingredients to a glass or a bowl except for the milk, ice cream, leche flan.
Put shaved ice on the glass, pour the milk according to your taste and top it with leche flan, and ice cream.

There are other options for your ingredients. You can add crushed pinipig, bananas and even cherries. It’s up to you!

Nothing beats Pinoy BBQ

Ingredients:

1 tablespoon vinegar

3 tablespoons soy sauce

6 tablespoons sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon hotsauce (optional, add this if you want the sauce to be hot )

Directions:

Mix ingredients in a saucepan.

Cook over low heat while stirring continuously until thick.

Transfer to a bowl and serve with deep fried fishball or squidballs.

Source:  http://www.testedkitchen.com/fishball-sauce/

Feeding kids can be tricky: let them pick their food and they’ll choose junk, give them healthy food and they won’t touch it. If you’re a parent, you’re probably familiar with the tantrums that come with every meal. But it doesn’t have to be that way, especially if you know your Filipino food. Our dishes are naturally healthy and flavorful, so there’s sure to be something your kids will love.

If they’re really picky, you can always tweak the old Filipino food recipes to match their tastes. Sometimes all it needs is a little extra spice or a change in presentation. Still confused? Here are some things you can do to make your kids love Filipino cuisine, plus some recipes you can try.

Plan your meals together

Have your kids help you with your weekly meal plan. You can choose dinner one some days and let them decide the rest of the week. To help them make healthy choices, let them pick Filipino cooking recipes from a cookbook. The point is to make them feel involved. If they know they’re helping put the meals together, they’ll be more open to your ideas.

When planning your meals, make sure to keep the right balance between your choice and your child’s. Don’t plan for a meat dish the day after they choose pork chops or pot roast. Since the point is to give them control, try not to limit them with your own choices. Let them take their pick first, then add in your own picks to fit around them.

Suit their tastes

Take your cue from the junk foods your child likes. Does he always pick cookies and candies, or does he seem to like salty chips and crackers? If they have a sweet tooth (most kids do), sweeten up your old recipes or serve them sweet dishes such as tocino for breakfast or ginataan for afternoon snacks. If they like things a little spicy, add a couple of chilies to your soup or let them season to their own taste.

Some kids have constantly changing preferences, which might make it a little harder. If your kid likes sweets one day and barbecue the next, stock up on sauces and dips. That way, when they don’t like the food, they can always grab their favorite sauce and turn it into something they like. Here’s a quick dish that’s easy to customize to any child’s tastes.

Barbecue Meatloaf

Ingredients:

½ kg sausage, minced

½ kg ground beef

1 c bread crumbs

2 tsp curry powder

2 onions, chopped

1 egg

½ c milk

1 c water

salt, pepper and parsley

Sauce:

¼ c Worcestershire sauce

½ c tomato sauce

2 tbsp vinegar

2 tbsp lemon juice

1 tsp coffee powder

½ c butter

1/c packed brown sugar

Procedure: in a bowl, combine the beef, sausage, breadcrumbs, curry powder, onions, salt, pepper, and parsley. Lightly beat the egg and add to the mixture. Add the water and milk and mix well. Grease a baking dish or loaf pan, then pour in the meat mixture. Bake on moderate heat for about 30 minutes or until the meat is just done. Meanwhile, mix all the sauce ingredients and boil together until thick.. Pour over the half-cooked loaf, leaving some for basting, and bake for another 45 minutes. Baste once in a while.

Be creative

Most of the time, presentation makes all the difference between foods that children love and foods that go uneaten. Make your food more appetizing by garnishing with their favorite foods, such as cheese slices or hot dog bits. You can even let them design the garnish themselves. Look for Filipino recipes that can accommodate colorful ingredients such as peas, bell peppers and corn kernels. You can even add a bit of food color if the recipe allows.

Fruits make great garnishes for Filipino desserts recipes. Just cut up one of their favorite fruits and layer it over ice cream, cakes, or pies. Better yet, serve a variety of fresh fruits for dessert-it’s healthier, and it doesn’t take much preparation time.

Make trade-offs

If your child is being particularly difficult, try giving them incentives in exchange for eating healthy foods. During meal planning, for example, you can let them pick dessert if they promise to eat their vegetables. Alternatively, you can keep a stack of their favorite desserts and give it to them when they eat right. Don’t overdo it, though-they may get used to getting treats and only eat healthy when there’s something in return.

Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes with food lovers the world over. Bon appetit!

Source: http://EzineArticles.com/?expert=Carlo_Villamayor

http://ezinearticles.com/?How-To-Make-Your-Kids-Love-Filipino-Food&id=872610

1 whole salmon fish
8 cups water
1 big ginger (pounded)
2 cups diced ripe tomatoes
1 pack of “sinigang” mix
1-1/2 pounds batchoy
1 cup chopped onion
patis (fish sauce),  salt and pepper to taste

How to cook:

In a covered soup pot over medium high heat, bring water, onion, ginger and tomato to a boil. Reduce heat to medium, add sinigang mix, fish sauce, a little salt and pepper, and simmer for 8 minutes. Add fish and simmer for another few minutes until cooked. Turn off heat. Seasonings to taste. Add batchoy and cover for 1-2 minutes. Serve hot.

Ingredients:

500g shin beef, sliced into bite-size pieces
5 cloves garlic, minced
1 medium onion, finely chopped
1 small red bell pepper, diced
3 red chillies, seeded and sliced
1 medium carrots, sliced in 1/2 in sections
2 medium potatoes, quartered
2 beef cubes, dissolved in water
2 cans tomato sauce
3 tbsp soy sauce
3 tbsp vinegar
2 bay leaves
3 tbsp olive oil
3 tbsp cooking oil
water
a dash of salt and pepper (optional)

How to cook:

1. In a pan, heat 3 tbsp olive oil and fry beef until brown. Set aside.
2. Add 3 tbsp cooking oil. Saute garlic and onion until fragrant.
3. Add beef and let simmer for 10 minutes.
4. Pour in tomato sauce, soy sauce, vinegar, beef stock, bay leaves and water.
5. Bring to a boil and simmer until beef is fork tender.
6. Add potatoes, carrots, bell pepper and red chillies.
7. Let simmer until the vegetables are cooked and sauce has thickened.
8. Season with salt and pepper (optional).
9. Serve hot with steamed rice.

Ingredients:

3 tbsp chopped ginger
3 cloves garlic, minced
1 small onion, chopped
300g chicken drummettes
1 medium sayote, sliced
2 pcs chicken stock cubes
1-2 cups water
3 tbsp cooking oil
fish sauce (optional)

How to cook:

1. In casserole, heat cooking oil. Saute ginger, garlic and onion until fragrant.
2. Add chicken and saute for 10 minutes.
3. Add water and chicken stock cubes. Let simmer until chicken meat is tender.
4. Add sayote and let simmer until crisp-tender.
5. (Optional) Season with fish sauce to taste.
6. Serve hot with steamed rice.

Ingredients:

300g pork loin, cubed
200g pig liver, cubed
3 cloves garlic, minced
1 small onion, finely chopped
1 large potato, cubed
1 medium carrots, cubed
1 small red bell pepper, chopped
2 pieces hotdog, sliced
85g raisins
227g tomato sauce
2 tbsp liver spread
3 tbsp lime juice
4 tbsp soy sauce
3 tbsp cooking oil
1/2 cup water
2 bay leaves
a dash of pepper
a dash of salt

How to cook:

1. Marinate the pig liver in lime juice and soy sauce. Set aside.
2. In a casserole, heat 3 tbsp cooking oil. Saute garlic and onion until fragrant.
3. Add pork loin and let simmer until tender.
4. Add hotdog, potato, carrots, red bell pepper, raisins, bay leaves, tomato sauce, water and leave for 15 minutes.
5. Add the liver including the marinade. Let simmer for 5 minutes.
6. Add liver spread and leave for another 10 minutes. Stir occasionally.
7. Season with salt and pepper.
8. Serve hot.

Ingredients:

1 large tilapia
4 medium tomatoes, diced
2 medium onions, chopped
a dash of ground pepper
a dash of salt

Sauce:

5 tbsp soy sauce
5 tbsp lime juice
2 tbsp sugar
2 red chilli pepper, sliced

How to cook:

1. Scale, clean and pat dry the tilapia. Put slits on each side.
2. Sprinkle both sides of the fish including the stomach with salt and pepper. Set aside.
3. Mix the chopped onions and tomatoes in a bowl. Season with salt and pepper.
4. Lay the fish on a peice of aluminum foil. Put the tomatoes and onion mixture in the stomach and in both sides of the fish.
5. Wrap the fish tightly.
6. Fry each side for 5 minutes.
7. Serve hot with soya-lime sauce.