Magluto.com - Filipino Dishes & Recipes

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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Ingredients:

4 lbs oxtail, cut in cubes
1 1/3 pouch kare kare mix
4 tbsp peanut butter
2 tsp salt
12 cups water
a bunch book choy leaves (pechay)
a bunch long beans, cut 2 inches long (sitar)
3 eggplant, sliced diagonal
1/2 large onion, sliced
4 cloves garlic, sliced
cooking oil
bagoong alamang (sauteed shrimp paste)

How to cook kare kare:

1. In a pressure cooker, boil oxtail for about an hour or until tender.
2. Strain the boiled oxtail and keep the stock.
3. In a pot, saute garlic and onion in oil.
4. Add the oxtail. Stir fry for few minutes.
5. Then add the stock.
6. Pour the dissolved kare kare mix, peanut butter and salt.
7. Stir and simmer until sauce thickens.
8. Then add the eggplant and long beans. Simmer for 3 minutes. Stir occasionally.
9. Add the bok choy. Simmer for another 2 minutes. Do not overcook the vegetables.
10. Serve hot with steamed rice and alamang on the side.

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Ingredients:

2 cups evaporated milk
3 eggs
2 egg yolk only
1 teaspoon vanilla extract
1 cup sugar
ready made pie crust

How to cook egg pie:

1. Heat oven to 350 degrees.
2. Beat 3 eggs.
3. Add the egg yolks. Beat well.
4. Then add the evaporated milk.
5. Add the sugar and vanilla. Mix until well blended.
6. Pour in the pie crust.
7. Bake for 30 to 35 minutes, or until a toothpick inserted near center comes out clean. Cool on rack.
8. Serve as a dessert.

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Ingredients:

10 pieces chicken wings and thigh
2 cloves garlic, crushed
1/2 medium onion, minced
1 carrots, chopped
1 tsp salt
12 cups water
2 cups uncooked macaroni pasta
cooking oil

How to cook sopas:

1. In a pot, saute garlic and onion in cooking oil.
2. Add the chicken wings and thigh.
3. Saute for 5 minutes.
4. Add water and salt.
5. Bring to a boil. Remove scums.
6. When chicken is almost cooked add the macaroni pasta. Boil for 8-10 minutes.
7. Then the carrots. Simmer for 2 minutes.
8. Serve hot.

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Ingredients:

1 pack puto mix
3/4 cup sugar
1 cup water
5 tbsp butter, melted
1/2 cup grated cheese

How to cook puto:

1. In a mixing bowl, put the puto mix.
2. Add the butter.
3. Then the sugar and water.
4. Mix well until there’s no more lumps.
5. Then add 1/4 cup of the grated cheese.
6. Mix until the cheese is evenly blended.
7. Grease the mini muffin mold.
8. Fill the prepared molds 2/3 of the way up with the batter and top with the remaining 1/4 cup shredded cheese.
9. Place the molds into a steamer basket and place over the boiling water and cover.
10. Steam until a toothpick inserted in the center of one of the putos comes out clean.
11. Yields 24 puto. Serve as a snack.

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Ingredients:

2 pieces chicken quarter legs, cut in cubes
8 ounces bihon noodles
16 ounces miki noodles
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
2 stalks celery, sliced
3 cloves garlic, minced
1/2 medium size onion, chopped
1 cup soy sauce
1/2 tsp black pepper
1 chicken boullion cube
5 cups water
cooking oil
lemon, cut in wedges

How to cook pansit miki and bihon guisado:

1. In a large pan, sauté onion and garlic.
2. Add chicken. Stir for 2-3 minutes or until meat turns to golden brown.
3. Add water, soy sauce, chicken bouillon cube and black pepper.
4. Simmer until the chicken is cooked.
5. Add the vegetables (carrots, celery and cabbage)
6. Simmer for another 3-5 minutes.
7. Strain the chicken and vegetables from the pan leaving the liquid mixture.
8. Add the bihon noodles. Mix well.
9. Then add the miki noodles. Mix with the bihon noodles.
10. Cook until the noodles are soft.
11. Add the chicken and vegetable mixture. Mix well.
12. Serve hot with lemon wedges on the side.

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Ingredients:

1 1/2 cups black beans
1 1/2 lbs pork neck bones
10 cups water
3 cloves garlic, minced
1/2 onion, chopped
1 root ginger, sliced
1 pork boullion
 cube
2 tsp bagoong
cooking oil

How to cook black beans with bittermelon leaves:

1. In a pot, sauté onion, garlic and ginger in cooking oil.
2. Add pork neck bones. Saute for another 3 minutes.
3. Then add water.
4. And the black beans.
5. Bring to a boil. Stir occasionally. Remove scums as it rises.
6. Add the pork bouillon and the bagoong.
7. Simmer until the beans are soft.
8. Add the bittermelon leaves. Simmer for 2 minutes.
9. Serve hot with steamed rice.

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Ingredients:

5 pieces pampano
1 onion, sliced
3 cloved garlic, sliced,
1 root ginger, sliced
1 cup water
3/4 cup vinegar
1 tsp salt
1/2 tsp peppercorn

How to cook paksiw na isda:

1. In a pan over medium heat. Boil vinegar.
2. Add garlic, onion, ginger and peppercorn.
3. Simmer for 2 minutes.
4. Add the fish.
5. Then the water and salt.
6. Simmer with lid for 15 minutes or until the fish is cooked.
7. Serve with steamed rice and bagoong on the side.

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Ingredients:

cooking spray (butter)
egg
salt

How to cook sunny side up egg:

1. Heat the cooking spray in a small skillet over low heat.
2. Break the egg into the pan.
3. Season with salt.
4. Once the white of the egg is no longer transparent, you can cover the pan with a lid. This will make the top of the whites including the layer over the yolk turn white. If you prefer not to cover, the top of the egg will remain clear and slippery.
5. Serve immediately with steamed rice or with pandesal.

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