Pansit Miki

Ingredients

2 tbsp oil
1 medium-sized onion (sliced thinly)
3-4 cloves of garlic (chopped)
3 pieces Chinese sausages cut into 1/2 inch think (diagonally)
250 grams ground pork (mixed in 1 egg just before cooking)
250 grams black fungus (soaked in water and chopped)
250 grams dried shrimp (hibi)
1 c shredded chicken (cooked, deboned and cooked)
250 grams snow peas
1 bunch cilantro
1/4 c green onion leaves (chopped)
fish sauce and ground black pepper to taste

Directions

1. Add oil in a large pan (or Wok) and saute the garlic, onions and Chinese sausage. When the sausage has changed color and become tender, add the ground pork. When the pork has browned, add in the dried shrimps, black fungus, and shredded chicken. Add a little fish sauce and pepper to taste. When the last three ingredients become tender, add the chicken broth and bring to a boil. Allow the sauce to thicken.

2. Add the noodles and cook until al dente. Then add the snow peas. Mix in the cilantro and spring onion leaves just before serving.

3. Serve with  sliced lemon or calamansi.

Calderetang Kambing (Goat Stew)

Growing up, I often see my father cooking this recipe when a few of his friends come over for a drink. I couldn't eat it then because he made it too spicy.

 
Ingredients

1 lb goat meat
2 c vinegar
1/4 c garlic (chopped)
salt and pepper to taste
1 c tomatoes (chopped)
1 medium sized onion (chopped)
1 c tomato sauce
1/2 c olive oil (or cooking oil for sauteing)
6-8 pieces of green olives

1/2 c red wine
1-2 pieces bay leaf
1/4 c red and green bell peppers (sliced)
1/4 green peas
1/4 c liver (cooked and chopped)
1 red hot chili pepper (more if you like it spicy)
1/4 c grated cheese (gouda)

Directions

1. Marinate the meat in vinegar, garlic and salt and pepper overnight to remove gamey smell.

2. The next day, drain all the liquid and cook in oil until brown. Set aside.

3. In a sauce pan, add oil. Over medium heat, saute garlic, onions and tomatoes. Add tomato sauce, liver and meat. Stir in the red wine and simmer until meat is tender. Add the rest of the ingredients and cook for an additional 10-20 minutes. Season to taste.

Paksing Demonyu

This recipe was taken from Lilian Borromeo's Atching Lilian's Heiloom Recipes. 
The name is derived from an old story wherein a farmer brings home fish for his wife to turn into paksiw (fish simmered in vinegar, water and vegetables). However, when the wife leaves the kitchen to set up the table, the devil sneaks in and steals the fish leaving only the vegetables and the soup. Not realizing what had happened, the wife proceeds to serve the dish to her husband. The husband eats the dish, likes it, and declares it to be the best one she has cooked for him.

Ingredients
200 grams eggplant
200 grams kangkong (optional)
200 grams ampalaya (bitter melon)
1 cup water
1 cup brown sugar
3/4 cup vinegar
1 tbsp salt
50 grams larang pamaksi (long green peppers)
50 grams sliced sibuyas Tagalog (red onion)
25 grams sliced ginger
25 grams garlic


Procedure
1. Boil mixture of liquid and spice ingredients except for the eggplant, kangkong and ampalaya.
2. Put vegetables in boiling mixture, then cook for two minutes.
3. Season with salt to taste.

Tidtad Babi (Blood Stew) Kapampangan Style

Ingredients

1 1/2 cup goto (or intestines) cleaned and cut into bite sized (optional)
2 lb Liempo or Pork Belly (cut into 1-inch cubes)
4 tbsp oil
2 tbsp garlic (minced)
1 1/2 c onions (thinly sliced)
1 c white vinegar
4-6 c of water
1/2 c pigs blood
1 tsp brown sugar
2 pieces long green chili


Directions

1. In a pan, add oil and saute garlic and onion. Add meat and vinegar and cook until meat is tender.

2. In a separate pan, saute garlic, onions and blood until blood is no longer red in color. Add the meat mixture and 2-4 cups of water (add water based on thickness desired). Add salt and pepper to taste. Add the green chili and brown sugar. Simmer for about 5 more minutes.

Achara

Achara is a favorite in Pampanga. We cannot eat fried fish without this side dish. This recipe is made simple without compromising its authentic taste.

Ingredients
1 green papaya (peeled, seeded and grated)
2 inch piece fresh ginger (cut into matchstick size)
4 garlic cloves (thinly sliced)
4 cups rice vinegar
1 1/2 cups sugar
3 tbsp salt
1 tsp freshly ground (coarse) black pepper
3 large carrots (grated)
3 red bell peppers (cored and thinly sliced)
2 large onions (thinly sliced)
1/2 c raisins (optional)

Directions

1. In a large saucepan, combine vinegar, sugar, salt, garlic and ginger and cook over high heat. Bring to a boil stirring to dissolve the sugar. Reduce heat and simmer for about 20 minutes. Add the ground black pepper and set aside to cool. You may also refrigerate overnight prior to use.

2. In another bowl, mix papaya, carrots, peppers, onions and salt to taste. Set aside in the refrigerator overnight.

3. The next day (or when you are ready), line a colander with cheesecloth. Place the papaya mixture in the lined colander and rinse thoroughly. Pull up the ends of the cheesecloth and squeeze to remove excess water.

4. Transfer the papaya mixture in a jar (e.g., mason jars)  and pour enough pickling solution and cover tightly.

Oxtail Kare Kare

This version of Kare Kare is what is often served in Kapampangan kitchens. I've seen a variation of this recipe with okra and other vegetables but at home we use eggplants, long beans, pechay and banana heart.

Ingredients

 2 lbs oxtail (cut into 2-inch pieces)
oil for sauteeing
3-4 cloves of garlic (minced)
1 small onion (chopped)
3 tbsp creamy peanut butter (or 1/3 ground peanuts and 1/3 ground toasted rice)
1 small banana heart (optional)
About 10-15 long beans (cut into 2-inch pieces)
2 small eggplants (cut into 2-inch pieces)
2 tbsp achuete seeds (soaked in 1/4 cup water)

The Meat

Wash the Ox tails and place them in a large sauce pan and cover with water. Place over high heat and boil then reduce the heat to simmer until tender and the meat is falling off the bone.

The Sauce

In a large sauce pan over medium heat, add oil and achuete seeds and stir until oil is red. Take out the seeds and discard. Then, saute garlic and onions. Add the peanut butter (or ground peanuts) and stir for about 2 minutes. Add the reserved broth and cook for 10-15 minutes to blend. To thicken the sauce, you may use  ground rice (browned) or corn starch. Make sure the sauce is not too thick or too soupy.

Add the oxtail and simmer uncovered for about 20 minutes. Add the blanched vegetables and cook for another 2 minutes. Serve with white (steamed) rice and bagoong.

The Vegetables

If using banana heart: fill a bowl with about 3 cups water and 1 tbsp salt. Peel the outer layers of the banana heart and cut into 8 sections and place in the salted water and soak for about 3-5 minutes.

In a pan, add water and bring to a boil. Blanch the eggplants, pechay, beans and banana heart. Make sure to place the blanched vegetables in ice water to avoid overcooking.

Banana Heart Kilayin

For this recipe, make sure you soak the heart in salted water to remove some of the bitter aftertaste.

Ingredients

4 fresh banana hearts
2 medium sized shallots (thinly sliced)
2 tbsp coconut oil
Juice from 2 calamansi to taste (you may also use lime juice)

1 red chili pepper (sliced)

Directions

Fill a bowl with about 5-6 bowls of cold water and 2 tbsp salt. Peel the outer layer of the banana hearts until you reach the light colored part of the heart. Finely chop the banana heart and soak in the salted water. Massage for 3 minutes to get rid of the bitter sap and drain.

Fill a large bowl with water and ice. Bring a medium pot to a boil over high heat and blanch the banana heart for about 10 seconds. Strain and place in the ice water to stop the cooking process. Drain and pat dry with paper towel and place in a bowl. Add shallots, coconut milk, lime juice, chili and salt to taste.

Adobo (Kapampangan Version)

Ingredients

1 lb pork (or chicken)
1.5 cup white vinegar
1 clove garlic
1 tbsp. whole peppercorns
1/4 c soy sauce
1.5 c water (chicken stock)
1/2 cup cooking oil
1 pieces of bay leaves

Directions

Place meat in the pot, add vinegar, bay leaves, peppercorns, soy sauce and garlic. Stir and cover. Simmer for about 20 minutes. Add stock and simmer until meat is tender. In pan, heat oil and brown meat and garlic. Add the liquid and simmer for about 10 minutes.

Chicken Afritada

I can never perfect this recipe...the taste is just not the same as my father used to make it. But after much trial and error, I've finally achieved the taste I was looking for. This recipe is also made simple and easier for those who do not like to spend too much time in the kitchen. I hope you enjoy it.


Ingredients
1 lb chicken or pork cut into small pieces
2 large potatoes quartered
1 red bell pepper sliced into strips
2 cups pork or chicken broth (or water)
1 cup tomato sauce (or 3-4 fresh (Roma) tomatoes with the seeds removed)
1 tbs of achiote or annatto seeds (for color)
2 tbs fish sauce
2 tbs cooking oil
1 bay leaf
3 cloves of garlic (minced)
1 small onion (thinly sliced)
1/2 cup green peas (frozen or fresh)

Note: To reduce acidity of tomatoes in either tomato sauce or tomatoes, add a couple of carrots (quartered).

Cooking Instructions
In a casserole pot, heat oil and add annatto seeds. Saute until the oil is "red" in color and then removed the seeds.
Saute garlic and onions and then add chicken or pork. Add the fish sauce and saute until meat is slightly brown.
Add the tomato sauce and stock. Bring to a boil and then simmer for about 20 minutes.
Add potatoes, bay leaf, and green peas and continue to cook until the potatoes are done.
Add the red pepper and salt and pepper to taste.

Authentic Valencian Paella

For authentic Paella recipe, one must use authentic ingredients. Authentic ingredients are more expensive but for special occasions, you can splurge a little. Most of the ingredients such as the Chorizo and Spanish Rice can be purchased at World Market (Cost Plus). Not to advertise the store here, but it's the only place I could find authentic ingredients. Some of the ingredients such as Rabbit meat, white butter beans, and Rosemary has also been deleted, but you are welcome to add them in if you like. This recipe makes 10 servings and it takes about 30 minutes to prepare the ingredients and about 1 hour to cook.

Ingredients

4 cups Spanish short grain rice, such as Bomba or Calasparra (any medium or short grain rice that is not sticky will do).
1/4 c olive oil
1 medium onion (diced)
4 garlic cloves (crushed)
Bunch flat-leaf parsley leaves (chopped, reserved some for garnish)
1 (3 lb) frying chichen (cut in small pieces)
2 Spanish chorizo sausages (sliced in small pieces)
3 ripe tomatoes, skinned and crushed or 1 (15-ounce) can whole tomatoes, drained and hand-crushed

1 c sweet peas 
6 cups warm water

Saffron (generous pinch)
1 dozen mussels (scrubbed)
1 lb jumbo shrimp (peeled and de-veined)
2 lobster tails (optional)
Sliced (in rings) calamari (optional)
Salt and Pepper to taste
Lemon wedges for serving

Spice Mix
1 tbs sweet paprika
2 tsp dried oregano
salt and pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

Preparation

Heat oil in paella pan over medium high-heat. Saute the chorizo until browned, remove and set aside. Add chicken and brown on all sides and set aside. In the same pan, make the sofrito by sauteing the onions, garlic, and parsley. Cook for 2 to 3 minutes on a medium heat. Then add the tomatoes and cook until mixture caramelizes a bit and the flavors meld. Fold in rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the mussels and shrimps tucking them into the rice. Let simmer without stirring until the rice is almost done (about 15 minutes). During the last 5 minutes of cooking, add the lobster tails (optional) and the shrimps.Remove from heat and garnish with parsley and lemon wedges.

Note: The last 5 minutes of cooking, turn the heat up to toast the bottom (socarrat). If you don't like seafood or are allergic to them, you can also make this recipe with just the chicken.

Sour Cream Chicken and Mushroom Pasta

Ingredients

3/4 lb chicken tenders
1/4 c all purpose flour
salt and pepper to taste
1 tbs butter
1 tbs extra virgin olive oil
1 c sour cream
1 c chicken broth
1 1/2 c sliced mushrooms
1 1/2 tsp paprika
1/2 lb dried fettuccine (or other pasta of your choice)

Method

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides. Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25-30 minutes. Prepare pasta according to package instructions. Drain well, then transfer to bowls and spoon chicken and its sauce over the top. Serve hot.

Nutritional Information per serving:

600 calories (220 from fat)
fat - 25 grams
saturated fat - 11 grams
cholesterol - 75 mg
sodium - 990 mg
protein - 28 grams
carbohydrate - 65 grams

German Potato Salad

Ingredients


2 lbs Yukon Gold or yellow potatoes, unpeeled
1/2 lb bacon
1 large white onion, chopped
2 tbs safflower or canola oil
3 tbs whole-grain mustard
6 tbs apple cider vinegar, or to taste
1 bunch green onions, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbs chopped parsley

Method

Boil potatoes in a large pot until tender, 15-20 minutes. Don't let them get too soft--fork should go in but potatoes should not fall apart. Drain and cool slightly, then peel if desired and slice.

Cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tbsp fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.

In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm.

Pinangat na Pompano

I've seen this recipe prepared in many variations from using kamias, calamansi and sinigang mix and pepper, but I still prefer the simple way my father used to cook it.

Ingredients

2 pompano (whole)
3 medium tomatoes (sliced thinly)
1 small onion, 
1/4 cup calamansi or lime (or lemon) juice
3/4 cup water
1 tbs olive oil
Salt and black pepper to taste
2 spring onions (cut diagonally, about 1")

Method

Clean the fish and cut two diagonal slashes on both sides. Slice tomatoes and onion into round slices thinly. Place half of the onions and tomatoes on the bottom of a deep pan. Add fish, the rest of the onion and tomatoes, lemon or lime juice, water, olive oil, spring onion, and salt and crushed pepper to taste. Let boil on medium-high heat, then cover and simmer for 10 minutes or until the fish is done.

Variations

This recipe can also be baked by following the instructions here and using a baking dish instead of a pan, cover with foil and bake for 20 minutes or until fish is done in a 375 degree F oven. Another method is to prepare it placing individual fish atop a sheet of foil. Add the ingredients over the fish. Fold the foil onto itself, crimping the edges tightly to keep the juices from dripping out. Put the packages in the baking pan and bake for about 15-20 minutes.

Easy, healthy couscous

This recipe is a great way to substitute rice with if you are trying to reduce your starch intake. This Mediterranean style recipe is light but delicious.

Ingredients

1 1/2 cups instant couscous
2 cups chicken stock
4 oz dried apricots, finely diced
Kosher salt and black pepper to taste
1/4 c pitted kalamata olives, chopped
3 scallions, thinly sliced

Method

Place couscous in a large mixing bowl. In a saucepan, combine chicken stock, apricots, salt and pepper and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous and toss to moisten every grain. Sprinkle with olives and scallions and cover tightly with plastic saran wrap. Let stand for 10 minutes or until all liquid is absorbed.

Japanese Cucumber Salad

Ingredients

4 cups large Japanese cucumbers (you may also use English cucumbers), sliced thinly
6 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp Kosher salt
1/8 tsp dried chili flakes

Method

In a bowl mix together the vinegar, mirin, sugar, salt and chili flakes. Thinly slice the cucumbers and toss in the dressing mixture. Let sit in the refrigerator for at least an hour before serving.

Korean Style Steak

Korean flavor, with its sweet and spicy flavor, is a favorite in our household. The next time you have steak for dinner, try marinading it with Korean style marinade and serve it with your favorite vegetables or side dishes.

Ingredients

4 choice rib-eye steak (I like Rib eye steak but you can choose what you like)
3 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated fresh ginger
5 tsp sesame oil
brown sugar
3 spring onions, chopped

Method

Combine vinegar, garlic, ginger, sesame oil, sugar, and soy sauce. Place steak into a marinating container and work in the marinade by massaging the meat. Cover tightly and allow meat to marinade for at least two hours. Heat a large oiled skillet over medium-high heat. Remove steaks from marinade. Place steak in hot skillet, and cook on each side to the desired degree of doneness.

Note: Turn the meat only once (3-6 minutes on each side) to seal in all the flavor.

Skinny Tilapia Recipe

This Tilapia recipe is what I call "no fuss meal," but healthy and delicious at the same time. It's best to buy the fillets fresh. In the Philippines, Tilapia is often deep fried with head and all, but I don't like having to worry about fish bones while eating so I prefer to prepare it this way. For health reasons, I bake instead of frying. However, for those without ovens, you may fry the fish with very little oil.

Ingredients

4 Tilapia fillets (about 1 lb)
3/4 cup freshly grated Parmesan cheese
2 tsp paprika
1 tbsp flat-leaf parsley, chopped
1 lemon, cut into wedges

Directions

Preheat oven to 400 degrees. In a shallow dish, combine cheese, paprika, parsley and salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place fish on a foil-lined baking sheet and bake until fish is opaque in the thickest part (about 10 - 12 minutes). Serve fish with the lemon wedges. Serve hot with steam vegetables or green salad.

Healthy Steak Salad

This is a great steak salad I've taken from one of my Weight Watcher's recipe book. This is a great way to turn your left over steak to a great tasting salad for lunch the next day.

Ingredients

1 lb lean sirloin steak (I use rib eye)
1 medium garlic clove, minced
Salt & Pepper to taste
4 tbsp sherry vinegar
1 tsp honey
2 tsp olive oil
1 1/2 tsp Dijon mustard
6 cups romaine lettuce, torn into bite pieces
1/3 cup dried cranberries
1/4 cup crumbled goat cheese (I don't like goat cheese so I use Parmesan flakes or Feta)

Directions

Dressing
In a small mixing bowl, combine garlic, salt, pepper, vinegar, mustard, and honey; whisk in olive oil.

Steak
Coat skillet with oil, set over high heat. Sear steak (about 3 minutes per side) to desired degree of doneness. Let rest for 5-10 minutes, then slice thinly.

Place lettuce in a large salad bowl; add steak, cranberries and cheese. Drizzle with dressing and toss before serving.

Note: You may also substitute steak with chicken or skip the meat altogether and add avocado instead.

Antipasti Salad

Ingredients

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet peppers, chopped
1 (6-ounce) jar marinated artichoke hearts, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 cup freshly shaved Parmigiano-Reggiano

Dressing

1 small garlic clove, peeled
1 1/2 tsp kosher salt
1 tsp freshly grated orange zest
2 tbsp white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Directions

Soak onions in cold water for 10 minutes, then pat dry and put in serving bowl. Smash the garlic cloves, sprinkle with 1/2 tsp of the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp salt and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

To shave the Parmigianno-Reggiano, you may use a vegetable peeler.

Healthy Swedish Meatballs

Ingredients

1 tsp Olive Oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup parsley, minced
1 lb ground beef (93% fat)
1 egg (lightly beaten)
1/4 cup breadcrumbs
Salt and Pepper (to taste)
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese

Direction

In a large pan, heat oil, add onions and garlic; saute until onions are translucent (4-5 minutes). Add celery and parsley and cook for about 3-4 minutes. Set aside.

In a bowl, combine beef, egg, onion mixture, breadcrumbs, salt and pepper and allspice. Mix well and form meatballs.

Add beef stock to the pan and bring to a boil. Reduce heat and add meatballs. Cover and cook (20 minutes). Remove the meatballs and set aside. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer to thicken. Pour over meatballs. Garnish with chopped parsley and serve over noodles or rice. You may also serve the meatballs as appetizer with toothpick.