Pancit Malabon

INGREDIENTS:

Sauce

• 2 tablespoons canola oil
• 1 small garlic clove, minced
• 1 ½ cups shrimp juice (or shrimp bouillon + 1 1/2 cups water)
• 2 tablespoons all-purpose flour
• 1 teaspoon powdered achuete , dissolved in ½ cup warm water
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 tablespoon fish sauce

Pancit

• 1 pound thick tubular rice noodle, soaked in warm water for 15 minutes
• 1 cup chopped Napa cabbage, boiled for 30 seconds and drained
• 1 cup small shrimp, peeled and de-veined
• 1 cup shucked oysters, simmered with their liquor for 3 minutes
• 1cup squid, cut into 1-inch pieces
• ½ cup flaked smoked tinapa or trout
• ½ cup crushed fried pork rind (chicharon)
• 3 cloves fried garlic
• 2 scallions, thinly sliced
• ½ cup cilantro, chopped
• 2 hard boiled eggs
• 2 lemons, cut into small wedges

INSTRUCTIONS:

1. Prepare the squid. Sautée in 1 tablespoon of oil for 3-5 minutes
2. Boil the shrimp for 3 minutes until pink
3. Put the cabbage in boiling water for 30 seconds and then drain.
4. Soak noddles in warm water for 15 minutes
5. Put noodles in boiling water for 10 minutes or until it softens but still tender.
6. Make the sauce.  In a medium sauce pan, sautee the garlic until lightly brown on medium heat.  Dissolve the flour in shrimp juice in a separate cup and pour slowly into the pan. Pour the water with dissolved achuete.  Add the salt, pepper and fish sauce.  Stir continuously until it thickens, about 8 minutes. To test for thickness, dip a spoon into the sauce and if it coats the back of the spoon, that should be thick enough.
7. Organize your prepared ingredients and garnishes. Assemble on plate per serving, just like in the first image above.
8. Alternatively, you may combine everything in a big container.  Mix the sauce, noddles and 1/2 of the prepared ingredients (shrimp, oyster, cabbage, tinapa, squid, toasted garlic, green onion, chicharon).  The rest of the ingredient are for garnishing on top.

Source : qwek qwek

Creamy Filipino Macaroni Soup

INGREDIENTS:

• 4 cups broth, broth comes from boiling and cooking shreds of meat or bones
• ½ cup cabbage, shredded
• ½ cup carrots, chopped into tidbits
• 2 tablespoons butter or oil, you may want to make sure that you use only the oils that are good for olive oil or virgin coconut oil
• 1 ½ cup elbow macaroni pasta, uncooked
• fish sauce or patis in Filipino (optional)
• 2 cloves garlic
• 1/2 cup milk, evaporated
• 1 medium-sized onion, minced
• salt and pepper to taste
• 400 grams shreds of chicken, cooked or leftover bones of chicken, beef, pork, or turkey
• 4 cups water

INSTRUCTIONS: 

1. Heat oil in a pot. Sauté garlic and onions. Add in cooked shredded chicken or leftover bones and cook even more until browned. Flavor the meat with fish sauce, pepper, and salt.
2. Add in carrots and sauté.
3. Pour broth into the sautéed meat and vegetables.
4. Place macaroni and cook for about 10 minutes.
5. Add in cabbage and cook.
6. Add in more broth for a thick soup or water for a thin soup. More salt and pepper can also be sprinkled to make the soup full of flavor.
7. Remove pot from heat.
8. Pour milk into the soup.

Source : kerynb HubPages

Batchoy

INGREDIENTS:

• I kilo mami noodles
• Broth
• 1 medium size onion, quartered
• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste
• 1 egg (optional)

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing

• chicharon, crushed
• chopped garlic,fried
• chopped spring onion

INSTRUCTIONS:

1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
9. Serve immediately with egg (optional)

Source : Bacolod Living

Sweet ‘N Creamy Macaroni Salad

INGREDIENTS:

• 1/2lb elbow macaroni
• 1/2 cup celery, finely diced
• 1/2 cup bell peppers, finely diced
• 1/2 cup carrots, finely diced
• 1/4-1/3 cup red onion, finely diced
• handful of chopped parsley
• 2 green onions, sliced

For the dressing

• 3/4 cup mayonnaise
• 1/3 cup sweetened condesed milk
• 1/4 cup apple cider vinegar
• 1 tsp sweet paprika
• 1/2 coleman’s dry mustard powder
• 1/4 tsp cayenne powder

INSTRUCTIONS:

1. Start by boiling the macaroni in a large pot of salted water, until it’s cooked through. I like cooking it a little bit softer than I would for a hot pasta dish, because it does toughen in the fridge when chilled.
2. While the pasta is cooking. Prep all your veggies and add it a bowl. I finely diced some celery,1/4 red pepper and yellow pepper, some carrots and a quarter of a large red onion.
3. For the dressing, in a seperate bowl measure out the mayonnaise, sweetened condensed milk, apple cider vinegar, paprika, mustard powder and cayenne pepper.
4. Stir everything together well until you have a smooth and creamy dressing.
5. Once the macaroni is cooked, drain and rinse it under cold water to stop it from cooking any further and cool it down.
6. Drain the excess water and add the macaroni to the big bowl of veggies and mix it all together well.
7. Pour the as much of the dressing over the top of the macaroni and veggies as you would like and mix it until everything is coated in the sweet and creamy dressing.
8. Garnish the salad with some fresh chopped parsley and finely sliced green onion and chill the salad covered, for a couple hours or overnight in the fridge.

Source : Picture the Recipe

Pancit Lomi

INGREDIENTS:

• 1 ½ cups cabbage, chopped
• 1 piece carrot, chopped
• ½ cup chicken and/or pork, cooked; sliced
• ½ cup chicken balls, fried; halved
• ¼ cup cooking oil
• ¼ cup cornstarch, dissolved in water measuring about ½ cup
• 2 pieces eggs, raw; beaten
• 4 cloves garlic, pounded
• granulated seasonings
• ½ cup kikiam, fried; sliced
• liquid seasonings
• ¼ kilogram lomi noodles
• 1 piece onion, chopped
• ¼ cup shrimps, cooked; shelled

INSTRUCTIONS:

1. In a pan set over medium heat, sauté garlic and onion until onion is clear and garlic is slightly brown.
2. Add in chicken and/or pork.
3. Add in shrimp.
4. Stir fry for about three minutes.
5. Pour in water.
6. Simmer until water has dissolved. This should take at least five minutes.
7. Pour in broth.
8. Allow to boil. This should take at least ten minutes.
9. Dip noodles in broth.
10. Add in carrot and cabbage.
11. Again, simmer for about three minutes.
12. Add in cornstarch.
13. Sprinkle the seasonings.
14. Place eggs.
15. Stir everything.
16. Serve immediately in bowls.

Source : Kerlyn Bautista

Creamy Carbonara

INGREDIENTS:

• 500 grams Fettucine noodles(or any desired pasta)
• 1 can evaporated milk
• 250 ml all purpose cream
• 1 can creamed of mushroom soup
• 200 grams sweet ham
• 200 grams bacon
• 1 head garlic, minced
• 1 onion, minced
• 1 teaspoon ground pepper
• 2 tablespoons olive oil
• 250 grams grated Parmesancheese
• 2 tablespoon parsley, chopped(optional)

INSTRUCTIONS:

1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy

Note:
For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

Source: trending pinas

Special Pancit Palabok

INGREDIENTS:

• 3 tbsps cooking oil 
• 1 head garlic, crushed 
• ½ cup deboned tinapa (smoked fish) flakes 
• 1 pouch Palabok (Shrimp Gravy) Mix 
• 3 cups stock or water 
• 16 cups water 
• 2 tbsps cooking oil 
• 1 pack bihon 
• 2 pcs hard-boiled eggs, sliced 
• 2 tbsps garlic, fried until golden in color 
• ½ cup shrimps, boiled, shelled, deveined and halved 
• 3 tbsps dahon ng sibuyas (spring onions) chopped 
• ½ cup chicharon, crushed 
• 4 pcs calamansi, sliced crosswise 
• patis or fish sauce to taste 

INSTRUCTIONS:

1. In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.
2. Lower the heat and simmer until sauce is thick. Remove from heat and set aside.
3. Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.
4. Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.
5. Serve with patis. (optional)

Source : True Confections

Classic Baked Macaroni & Cheese

INGREDIENTS:

• 1 (8 ounce) package macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup cream
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups cheddar cheese, shredded good quality
• 1/2 cup breadcrumbs, buttered

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
4. Pour milk and cream in gradually; stirring constantly.
5. Bring to boiling point and boil 2 minutes (stirring constantly).
6. Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
7. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.
8. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.
9. Bake 20 minutes until the top is golden brown.

Note:
You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Source : Food.com