Magluto.com - Filipino Recipes

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.

Ingredients:

10 pcs meatballs, fried
3 cloves garlic, minced
1 small onion, finely chopped
1 small carrots, sliced
10 pcs snow peas
1 small red bell pepper, sliced
6 tbsp tomato sauce
3 tbsp vinegar
3 tbsp water
3 tbsp sugar
a dash of salt
cooking oil

How to cook:

1. Deep fry meatballs and set a side.
2. Saute garlic and onion until fragrant.
3. Add in carrots and stir fry for 2 minutes.
4. Add in snow peas and red bell pepper and stir fry for another 2 minutes.
5. Pour tomato sauce, vinegar, water, sugar and a dash of salt and mix well. Let simmer for about 5 minutes.
6. Add in fried meatballs and let simmer for another 5 minutes.
7. Serve hot with steamed rice.

Ingredients:

4 pcs tilapia fillet
1/4 cup fish sauce
1/2 cup cooking oil
1 cup corn flour

Sauce:

6 tbsp calamansi juice
6 tbsp soy sauce
2 tbsp sugar
2 pcs red chilli, sliced and seeded
1 tsp ginger, minced
1 tsp garlic, minced
1 tsp onion, finely chopped
1 tbsp flour
3 tbsp water

How to cook:

1. Season tilapia fillet with fish sauce and dip in corn flour.
2. Deep fry and set aside.
3. To prepare the sauce, mix calamansi juice, soy sauce and sugar.
4. Saute ginger, garlic and onion until fragrant.
5. Pour the calamansi mixture and simmer for about 3 minutes.
6. Dissolve flour in 3 tbsp water and add to the calamansi mixture.
7. When the sauce becomes a bit sticky, add in red chilli. Leave for about 30 seconds.
8. Serve hot with the fried tilapia fillet.

Ingredients:

500g pasta noodles
2 liters water
3 tbsp melted butter
1 tsp salt
2 tbsp olive oil

Sauce:

200g ground beef
5 cloves garlic, minced
1 small onion, finely chopped
1 small red bell pepper, finely chopped
5 pcs Purefoods Tender Juicy hotdog, sliced
85g Del Monte tomato paste
227g Del Monte tomato sauce
760g Del Monte mushroom pasta sauce
600g UFC banana catsup
250g grated cheese
6 tbsp soy sauce
6 tbsp water
5 tbsp sugar
3 tbsp melted butter
a dash of ground pepper

How to cook:

1. In a casserole, put 2 liters of water, 1 tsp salt and 3 tbsp melted butter and let it boil.
2. Once the water is boiling, add in pasta noodles. Cook for about 3 to 5 minutes. Drain.
3. Put 2 tbsp olive oil and mix well.
4. To prepare the sauce, put 3 tbsp melted butter in a saucepan. Saute garlic and onion until fragrant.
5. Add in ground beef and saute for 10 minutes.
6. Add in soy sauce and water and let simmer for another 10 minutes or until the ground beef is tender.
7. Add in hotdog, red bell pepper and tomato paste and mix well. Leave for about 5 minutes.
8. Pour in the tomato sauce, pasta sauce and banana catsup. Let simmer for about 10 minutes.
9. Add in sugar, grated cheese and a dash of pepper. You may add more sugar and cheese depending on the sweetness that you want.
10. Serve hot with grated cheese on top. You may want to add garlic bread or lumpiang shanghai on the side.

Ingredients:

300g ground pork
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
1 medium carrot, finely chopped
2 cups grated cheese
2 eggs
2 tbsp flour
1 cup raisins
1/4 cup soy sauce
a dash of pepper

How to cook:

1. In a bowl, combine all the ingredients and mix until well-blended.
2. Put 6 tbsp of the mixture onto the center of each foil and roll.
3. Steam for about 30 minutes.
4. Serve with catsup.

Ingredients:

300g lean pork, cubed
150g pork liver, cubed
3 cloves garlic, minced
1 small onion, finely sliced
1 medium carrots, cubed
1 large potato, cubed
1 small red bell pepper, cubed
4pcs hotdog, sliced
850g raisins
227g tomato sauce
85g liver spread
6 tbsp soy sauce
3 tbsp calamansi juice
1/2 cup water

How to cook:

1. Combine 3 tbsp calamansi juice and 3 tbsp soy sauce. Marinate pork liver in the mixtue.
2. In a separate pan, fry carrots and potatoes. Set aside.
3. Saute garlic and onion until fragrant.
4. Add in pork and saute for about 10 minutes.
5. Add in 3 tbsp soy sauce and 1/2 cup water. Let simmer for about 10 minutes or until the pork is tender.
6. Add in hotdog. Leave for about 5 minutes.
7. Add in carrots and potatoes.
8. Pour in the tomato sauce. Let simmer for about 5 minutes.
9. Add liver spread and raisins and leave for about 10 minutes stirring occasionally.
10. Serve while it’s hot.