Filipino Food - We tell you how to prepare !

[charlvil]

Chicken Gata



You’ll Need:



350 grams. chicken thigh, cut into 6

4 cloves garlic, crushed

1 medium onion, sliced

1-1/2 cups ginger strips

1-1/2 thick coconut milk

1 can ( 140 g ) Tomato Sauce

4 pcs. peppercorns

350 grams squash, cut into cubes ( 2-1/2 cups )

2 cups malunggay leaves ( optional )

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<span style="font-size:10pt;line-height:100%">SAUTÉ garlic, onions, ginger and chicken for 5 minutes. Add coconut milk, squash, peppercorns and DEL MONTE Tomato Sauce. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt ). Simmer over low heat with occasional stirring, until squash is cooked.



ADD malunggay leaves. Cook for 2 minutes.



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<span style="font-family:Arial">[size="5"]</span></span>

[Eljohno]

<div class='quotetop'>QUOTE(chat &#064; May 30 2006, 05&#58;54 PM) Quoted post</div><div class='quotemain'>
Chicken Gata



You’ll Need:



350 grams. chicken thigh, cut into 6

4 cloves garlic, crushed

1 medium onion, sliced

1-1/2 cups ginger strips

1-1/2 thick coconut milk

1 can ( 140 g ) Tomato Sauce

4 pcs. peppercorns

350 grams squash, cut into cubes ( 2-1/2 cups )

2 cups malunggay leaves ( optional )

<span style="font-size:18pt;line-height:100%">[/size]

<span style="font-size:10pt;line-height:100%">SAUTÉ garlic, onions, ginger and chicken for 5 minutes. Add coconut milk, squash, peppercorns and DEL MONTE Tomato Sauce. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt ). Simmer over low heat with occasional stirring, until squash is cooked.



ADD malunggay leaves. Cook for 2 minutes.



</span>

<span style="font-size:10pt;line-height:100%"> </span>

<span style="font-size:10pt;line-height:100%"> </span>

<span style="font-family:Arial">[size="5"]</span></span>
[/b][/quote]




Thanks for the recipes as i know some of my friends have been asking us to cook some filipino food for them. Rhea is a great cook and if she has not got these then we can have a go at making these...


My recipe is;

TREASURE INN - CHINESE ACROSS THE STREET [img]style_emoticons/<#EMO_DIR#>/BouncyHappy.gif[/img]

[charlvil]

<div class='quotetop'>QUOTE(Eljohno &#064; May 30 2006, 08&#58;59 PM) Quoted post</div><div class='quotemain'>
Thanks for the recipes as i know some of my friends have been asking us to cook some filipino food for them. Rhea is a great cook and if she has not got these then we can have a go at making these...


My recipe is;

TREASURE INN - CHINESE ACROSS THE STREET [img]style_emoticons/<#EMO_DIR#>/BouncyHappy.gif[/img]
[/b][/quote]



Eljohno,

Give it a go and tell me if ur friends like it. Hope they will enjoy filipino dishes. Here&#39;s another recipe from me.



Pork Roll Mechado



You&#39;ll need:

1/2kilopork pigue 50gramspork fat, cut into 4 strips 1smallcarrot, cut into 6 strips 1pcwhole pickle, cut into 6 strips 5pcssibuyas Tagalog, halved 1pouch(200 g) <span style="color:#000000">tomato sauce</span>2medium potatoes, cut into chunks







SLICE pork pigue thinly in just one piece (morcon style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt) and 1/8 tsp pepper.



ALTERNATELY arrange strips of pork fat, carrot, pickles and sibuyas Tagalog. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized salt, then brown in oil. Add 1 cup water, then simmer over low heat until meat is tender.


ADD potatoes. Season to taste. Simmer until potatoes are cooked. Add DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving.

[charlvil]

<span style="font-size:14pt;line-height:100%">Oxtail Kare-kare</span><span style="font-size:12pt;line-height:100%"> </span>



Ingredients:

1 oxtail (3-5 lbs.)

5 tbsps, oil

5 cloves garlic, crushed

1 medium sized onion, sliced

water from 1/4 cup achuete, soaked

1 banana heart, sliced crosswise

2 bundles Chinese long bean (sitaw), cut into 2-inch pieces

4 eggplants, cut into 1/2 inch slices

1/3 cup rice, toasted brown in a pan and ground to a powder

1/2 cup peanut butter

salt and pepper to taste

MSG (optional) Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.



<H1 align=center>Chicken Empanadas</H1><div align="center"><span style="font-size:14pt;line-height:100%">Ingredients</span>11/4 ozPkg of double crust pastry3cupsFinely chopped chicken 1tbspOlive oil 2tbspMinced garlic 1/4cupVery finely minced onions1/4cupMinced tomatoes1cupChopped hard-boiled eggs1cupFinely chopped sweet pickles1tspSalt1tspFreshly ground pepper </div><div align="center"><span style="font-size:14pt;line-height:100%">Preparation</span>Flatten the pastry dough and cut into 4-inch squares. Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.

Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.

bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

</div>



<span style="font-size:14pt;line-height:100%">Crabs in Coconut Milk
(Guinataang Alimasag)</span>

2 tablespoons vegetable oil
3 cloves garlic, crushed
1 teaspoon ginger, minced
2 12-ounce cans coconut milk
6 whole blue or rock crabs, well cleaned or 1 pound crag legs
1 teaspoon salt
1/8 teaspoon ground white pepper
4 green onions, cut into 1-inch lengths

Heat the oil in a large pot and saute the garlic and ginger.

Add the coconut milk, bring it to a boil, reduce the heat and cook for 15-20 minutes or until the liquid is reduced by half, stirring occasionally. Add the crabs, salt and pepper to the pot and mix well. Cover the pot and cook for 5 minutes. Add the green unions and simmer for another 3 minutes or until the unions are just tender.