Vegetarian Morcon

INGREDIENTS:

• 1/2 kilo gluten, ground
• 3 hard-boiled eggs, cut into thin lengthwise slices
• 3 eggs, beaten
• 4 tablespoons sweet pickles
• 4 tablespoons raisins
• 1 onion, chopped
• Vegetable oil
• Salt to taste

INSTRUCTIONS:

1. Season beaten eggs with salt, then fry thinly like omelet. Set aside.
2. Saute onion and gluten.
3. Add pickles and raisins.
4. Season with salt. Let cool, then spread mixture on fried scrambled eggs.
5. Place the sliced hard-boiled one after the other lengthwise on the fried eggs, and roll the fried eggs as you would do in a jelly role.
6. Bake until golden brown.

Source : Read the Net

Ginataang Hipon with Kalabasa and Sitaw

INGREDIENTS:

• 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
• 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
• 1/2 lb large shrimps (about 7 to 8 pieces), tendrils trimmed
• 2 to 3 cloves garlic, peeled and minced
• 1 small onion, peeled and thinly sliced
• 2 cups coconut milk
• 1 banana chili
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• salt to taste

INSTRUCTIONS:

1. In a pot, heat oil over medium heat. Saute onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
2. Pour in coconut milk and add chili. Bring to a gentle boil and continue to cook for about 5 minutes.
3. Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. Add shrimp and continue to cook for about 4 to 5 minutes or until squash is softened, long beans are tender yet crisp and shrimps have changed color. Season with salt to taste.

Source : Eats More

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

Lumpiang Hubad

INGREDIENTS:

• 1 chicken breast julliened
• 1/4 lb shrimp, deveined and julliened
• 1/2 medium sized cabbage, sliced into strips
• 2 medium carrots, sliced into strips
• 1 medium singkamas, sliced into strips
• 1 c green beans, julliened
• 4 pcs garlic, minced
• 2 tbsp olive oil
• 2 tbsp oyster sauce
• salt and pepper to taste
• 1/2 tsp annatto powder (optional)
• For the peanut sauce
• 1/2 cup of light soy sauce
• 1 tbsp sugar (you could adjust it accordingly)
• 2 tbsp peanut butter
• 1/2 cup water
• 1/4 c cornstarch dispersed in water (make sure to have no lumps)
• 2 cloves garlic, minced
• 1/4 c peanut, crushed

INSTRUCTIONS:

For the veggies

1. In a cooking pan, saute onions and garlic with olive oil. Mix in annatto powder, give it a quick stir. Add chicken slices. Saute for five minutes, stirring frequently. Add shrimp and give it a quick stir. After about 4 minutes add in all sliced vegetables and
2. season with oyster sauce, salt and pepper to taste. Stir and cook for about 5
3. minutes or until done.

For the sauce

1. Mix all the ingredients together : soy sauce, water peanut butter and sugar
2. into a saucepan. When boiling, add the cornstarch mixture, stirring continuously to avoid lumps. Remove from heat when the sauce begins to thicken.
3. Garnish with crushed peanuts and minced garlic.

Source : Foodipino

Bicol Express

INGREDIENTS:

• 1/2 kilo pork, sliced thinly
• 1/2 kilo baguio beans, sliced
• 1/2 cup Jalapeno chilis
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 cups coconut milk
• 2 cups coconut cream
• salt and pepper to taste.

INSTRUCTIONS:

1. In a pan, heat a little oil and start browning the pork. Once done, set aside.
2. Saute garlic and onion in a little oil, then add the cooked pork.
3. Add the coconut milk and simmer for 10 minutes.
4. Once the pork and the baguio beans absorbed the coconut milk, pour in the coconut cream and bring it to boil. Add in the chili and let the sauce thickens.
5. Season with salt and pepper.

Source : Joyce Ira Cooks

Seafood Chopsuey

INGREDIENTS:

• 2 tbs Olive oil
• 1/4 cup Liquid seasoning
• 1/2 tbs Pepper
• 1 1/2 cups Fish (preferably: herring, tuna, blue marlin)
• small head Cabbage, cubed
• 1 cup Water
• 1 cup Fish broth
• 1 medium sized Carrots, sliced
• 1 bulb Onion, sliced
• 1 tbs Garlic, crushed
• 1 cup sliced Bean sprouts, trimmed
• 1 small head Cauliflower, cut into florets
• 1 tbs Cornstarch
• 1 medium sized Chayote, sliced

INSTRUCTIONS:

1. Dissolve the cornstarch in the water, liquid seasoning and pepper.
2. Saute the onions in a hot pan with the olive oil already on it. Do this until the onions look transparent.
3. Then, add the garlic until they become light brown.
4. After that add the fish and cook until it’s light brown.
5. Add the fish broth, chayote and carrots. Stir infrequently for 1 minute.
6. Then, add the cauliflower, cabbage and bean sprouts.
7. Next, pour the mixture of cornstarch, water, liquid seasoning and pepper into the pan. Cook until the vegetables are tender but still crispy and until the sauce is gel like.

Source : Chefdom

Pinakbet (Filipino Shrimp and Vegetable Stew)

INGREDIENTS:

• 1 lb. medium shrimps, shelled and deveined
• 1 cup water
• 1/3 cup sautéed shrimp paste plus 1 teaspoon to flavor shrimps
• 3 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 thumb- size ginger, crushed
• 1 tomato, cut into wedges
• 1 Chinese or Japanese eggplant, sliced into the diagonal (1-inch thick)
• 1 fresh bittermelon, halved, deseeded and sliced into the diagonal (1-inch thick)
• 1 lb. banana squash, peeled, deseeded and cut into chunks
• ½ lb. fresh okra
• ½ lb. green beans, ends trimmed
• salt to taste

INSTRUCTIONS:

1. Heat a skillet with 1 tablespoon oil. Sauté shrimps for 2 minutes or until it turned pink. Stir in 1 teaspoon shrimp paste. Transfer cooked shrimps to a plate and set aside.
2. Using the same skillet, heat the remaining 2 tablespoons oil. Add garlic and ginger; sauté for 1 minute. Add shrimp paste, stir for 20 seconds. Add squash and water; cover and let simmer for 5 minutes.
3. Add the rest of the vegetables, cover and let simmer for another 10 minutes or until vegetables are tender. Make sure to stir the mixture occasionally.
4. Add cooked shrimps and tomato; gently stir and correct seasonings.
5. Transfer into a serving plate. Serve with steamed rice.
6. Enjoy!

Source : BlogHer

Ginisang Munggo (Sautéed Mung Beans)

INGREDIENTS:

• 1 cup munggo (mung beans)
• 1/2 lb side pork ribs, thinly cut
• 5 cups water
• 2 cloves garlic, minced
• 1/2 medium onion, chopped
• 1 small root ginger, cut thinly
• 1 tsp alamang (shrimp paste)
• a bunch of malungay leaves

INSTRUCTIONS:

1. Place munggo beans in boiling water until tender. Set aside.
2. Heat cooking oil in a pan. Saute garlic, onion and ginger.
3. Add pork . Saute until golden brown.
4. Add shrimp paste.
5. Then add the cooked munggo and water.
6. Simmer until pork is tender.
7. Add malungay leaves. Simmer for few more minutes.
8. Serve with steamed rice and fried fish.

Source : Magluto.com

Tokwa't Baboy with Tausi

INGREDIENTS:

• 1 kilo of pork belly, cut into cubes 
• 1 thumb size ginger, chopped 
• 3 cloves of garlic, chopped 
• 1 small onion, chopped 
• 1 medium tomato, chopped 
• 300g extra firm tofu, cubed 
• 1 can (180 g) of tausi or black beans 
• pepper to taste 
• 5 stalks of kinchay/cilantro, chopped 
• cooking oil 
• 1/2 cup of water

INSTRUCTIONS:

1. Add cooking oil in preheated pan. Saute the onion, garlic, tomato, and ginger until they are fragrant.  Place the pork in the pan, and saute it until it turns light brown. Reduce the heat to medium low, add in the water, and allow it to simmer until the pork is tender. This should take about 20 minutes. 
2. In a separate pan, add in some cooking oil and fry the tofu until it’s brown on all sides. 
3. When the pork is tender, add in the fried tofu, drained black beans. Season it with pepper according to taste and stir.  Add in the Chinese parsley. Stir until it’s well combined. 
4. Serve and enjoy your Pork and Tofu in Black Beans.

Source : Cook n Share

Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)

INGREDIENTS:

• 4 plantain banana, peeled and cut into small pieces
• 300 g sweet potato, peeled and cut into small pieces
• 300 g ube (purple yam), peeled and cut into small pieces
• 100 gm fresh jack fruit, sliced into thick pieces
• 4 cups coconut milk
• 2 cups coconut cream
• 1 3/4 cups light brown sugar
• 1/4 cup cooked tiny sago (tapioca pearls)
• 2 pandan leaves
• 1 cup glutinous rice flour
• 1/2 cup water 

INSTRUCTIONS:

1. For "bilo-bilo" mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
2. With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
3. In a big pot, bring coconut milk and pandan leaves to boil.
4. Add in the sugar and stir to dissolve.
5. Add the purple yam, and sweet potato and simmer for 3 minutes.
6. Add banana, jack fruit cooked sago, "bilo-bilo" and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
7. Serve hot.

Source : My Kitchen and Photography

Crispy Kangkong

INGREDIENTS:

• 4 bunches kangkong leaves, cleaned
• 3 cups corn starch
• 5 cups cooking oil
• salt and monosodium glutamate ( MSG) to taste (vetsin)
• 1-1/2 cup water
• 1 cup flour
• 1 pc boiled egg, grated medium

INSTRUCTIONS:

1. Clean kangkong and draw off leaves thoroughly.
2. Remove leaves from stem. Set aside.
3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.Mix until smooth in consistency.
4. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy.
5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

Source : Philippine Country