Magluto.com - Filipino Recipes

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.

Ingredients:

3 cloves garlic, minced
1 small onion, finely chopped
100g ground pork
10 pcs Baguio beans, sliced
2 medium potatoes, sliced
1 medium carrots, sliced
1 Knorr pork cube

Wrapper:

1 cup plain flour
1 cup corn flour
2 cups water
2 eggs, beaten
a dash of salt
butter

Lumpia Sauce:

1 cup water
5 tbsp soy sauce
5 tbsp sugar
3 cloves garlic, minced
3 tbsp flour, dissolved in water

How to cook:

1. To do the wrapper, mix well all the ingredients together until smooth.
2. Lightly grease the frying pan with butter.
3. Put 5 tbsp of the mixture onto the pan. Leave for about 2 minutes then cook the other side. Set aside.
4. To cook the sauce, boil 1 cup of water.
5. Add soy sauce, sugar and minced garlic.
6. When boiling, flour and boil until the sauce thickens.
7. For the filling, saute garlic and onion until fragrant.
8. Add ground pork and let simmer for about 5 minutes. Add pork cube.
9. Add Baguio beans, carrots and potatoes and saute until cooked.

To serve:

1. Put 4 tbsp filling to the wrapper the roll.
2. Serve with sauce.

Ingredients:

1 lb beef tripe
2 lbs oxtail, cut 2 inch long
2 cups of peanut butter
1 1/3 sachet kare kare mix
1/2 cup cooked bagoong alamang (anchovies)
1 onion, diced
1 heads of garlic, diced
2 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
8 cups of water
Salt to taste

How to cook:

In a stock pot, boil beef tripe and oxtail in water until cooked. Strain and keep the stock. In a big pan or wok, heat oil.  Sauté garlic and onion until golden brown, then add the stock,  oxtail, kare kare mix and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans and pechay. Cook the vegetables for a few minutes. Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.

Ingredients:

300g ground pork
1 medium onion, finely chopped
1 small carrots, finely chopped
250g grated cheese
2 1/2 tbsp soy sauce
2 eggs
1 tbsp plain flour

How to cook:

1. Combine all the ingredients and mix well.
2. Shape the mixture into 1″ diameter meatballs.
3. Steam or deep fry.
4. Serve hot with tomato catsup.