Magluto.com - Filipino Dishes & Recipes

Ingredients:

1 1/2 lbs beef, cut into chunks
1/2 onion, minced
5 cloves garlic, minced
1/4 cup soy sauce
1 cup tomato sauce
1 red pepper, quartered
3 potatoes, quartered
1 carrot, quartered
5 cups water
1 pack crackers
salt
pepper
cooking oil

How to cook beef kaldereta:

1. In a casserole, sauté garlic and onion in oil.
2. Add in the beef. Stir fry for 2-3 minutes.
3. Then add the soy sauce.
4. Add the water then the tomato sauce.
5. Bring to a boil until the beef is tender.
6. Add the potatoes and carrot.
7. Then the red pepper.
8. Salt and pepper to taste.
9. Add the crushed crackers. Simmer for 2-3 minutes or until the sauce thickens.
10. Serve with steamed rice.

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Ingredients:

1/2 can corned beef
1/2 small onion, chopped
3 cloves garlic, minced
1 potato, diced
water
salt (optional)
cooking oil

How to cook ginisang corned beef:

1. Heat oil in a skillet, fry the diced potato. Set aside.
2. Saute the garlic and onion until fragrant.
3. Add the fried potato.
4. Then the corned beef. Stir fry for 2-3 minutes.
5. Add the water (amount according to your preference).
6. Add salt to taste.
7. Serve with steamed rice.

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Ingredients:

longanisa (store bought)
water
cooking oil
vinegar

How to cook pritong longanisa:

1. Cut the longanisa into individual pieces.
2. In a skillet over medium heat, boil the longanisa.
3. When the water is almost gone add the cooking oil.
4. Fry for 2-3 minutes.
5. Serve with steamed rice or fried rice. Vinegar as the dipping sauce.

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Ingredients :

1/2 lb beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi juice or lemon juice
1/4 cup soy sauce
dash of ground pepper
3 cloves garlic, minced
2 large onions, cut into rings
cooking oil

How to cook bistek:

1. Put the sliced beef in a bowl.
2. Add the soy sauce and kalamansi juice.
3. Then the garlic and ground pepper. Make sure to cover the beef with the marinade.
4. Let sit in the refrigerator for at least 30 minutes.
5. Heat oil in a skillet.
6. Fry the beef slices in batches until all cooked. Set aside.
7. Put the fried beef in another skillet over a low heat.
8. Pour the marinade into the beef.
8. Then add the onion slices.
9. Simmer for 2-3 minutes.
10. Serve hot with steamed rice.

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Ingredients:

1 cup alamang
3 cloves garlic, minced
1/2 medium onion, minced
3 pieces chili peppers, chopped
1 1/2 cups soda
3 tbsp brown sugar
cooking oil

How to cook ginisang alamang:

1. Heat oil in a pan.
2. Saute onion and garlic.
3. Then add the alamang. Stir for 2-3 minutes.
4. Add the soda.
5. Then the brown sugar. Simmer for few minutes.
6. Finally add the peppers.
7. Serve as side to kare-kare. http://www.magluto.com/pinoy-recipe-kare-kare

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Ingredients:

cake mix
cream cheese frosting
candy melts
cookie sticks
assorted sprinkles

How to make lollicakes:

1. Bake the cake mix according to package direction. Set it aside to cool.
2. In a bowl, crumble the cake.
3. Mix the cream cheese frosting.
4. Form the mixture into balls and arrange them in a cookie sheet.
5. Freeze for at least 2 hours.
6. Melt the candy melts in the microwave or double broiler.
7. Dip the tip of the lollipop stick into the melted candy melt before inserting to the cake ball.
8. Dip the cake ball into the melted candy melt.
9. Decorate the lollicake with the sprinkles and place it on a wax paper.
10. Serve as a special treat to kids or during parties.

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Ingredients:

bunch of kangkong (water spinach)
5 cups of water

How to cook nilagang kangkong:

1. Cut the hard stalks of kangkong using a knife.
2. Wash the kangkong in water to remove dust and dirt.
3. Boil water in a saucepan.
4. Add the kangkong. Boil for 2-3 minutes then drain the water.
5. Serve with alamang (shrimp paste).

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Ingredients:

1 lb elbow macaroni
1 cup mayonnaise
1 can condensed milk
2 pieces chicken leg quarter
1 can pineapple slices, diced into small pieces
1/2 cup raisins

How to cook chicken macaroni salad:

1.In a pot boil the elbow macaroni according to package direction.
2. In a separate pot boil the chicken leg quarters.
3. Drain the macaroni and set aside to cool.
4. Once the chicken is cooked, cut or shed into small pieces. Let cool down.
5. Combine and mix thoroughly all the ingredients in a big bowl.
6. Chill in a refrigerator until ready to serve.
7. Serve as a dessert or snack.

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Ingredients:

lechon (leftover), chopped
3 cloves garlic, sliced
1 onion, sliced
1/3 cup vinegar
3 tbsp. soy sauce
1 tsp. peppercorns
1/3 cup brown sugar
2 bay leaves
1 tsp. salt
5 cups water
3 cups lechon sauce
cooking oil

How to cook lechon paksiw:

1. In a saucepan saute onion and garlic in cooking oil.
2. Add the chopped lechon. Stir fry for 2 minutes.
3. Then add the water. Bring to a boil.
4. Add all the ingredients except the bay leaves, brown sugar and lechon sauce. Stir well.
5. Lower the heat, cover and simmer for 15 to 20 minutes.
6. Pour in the lechon sauce and brown sugar. Add more water if necessary.
7. Add the bay leaves. Simmer for another 5 minutes.
8. Serve hot with steamed rice.

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Ingredients:

Cake:

2 packs frozen grated cassava, thawed (kamoteng kahoy)
1 can sweetened condensed milk (reserve 1/3 cup for topping)
1 can evaporated milk (reserve 1/3 cup for topping)
1 can coconut cream (reserve 1/3 cup for topping)
3 eggs plus 2 egg whites
1 cup sweetened coconut strings (macapuno strings)

Topping:

2 egg yolks
1/3 cup reserved sweetened condensed milk
1/3 cup reserved evaporated milk
1/3 cup reserved coconut cream

How to make cassava cake:

1. Preheat oven to 350° F.
2. In large mixing bowl beat the eggs.
3. Then add the remaining cake ingredients. Mix well.
4. Pour into a baking dish and bake until the top is no longer liquid. (approx 30-40 minutes)
5. Mix topping ingredients and pour on top of the cake.
6. Bake for another 20 minutes.
7. Switch the oven’s broiler (low) on and bake under the broiler for 2-3 minutes until the top of the cake is browned.
8. Serve warm or cold as a dessert.

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