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Special Filipino Delicacies Recipes

Longanisa Espanyola
Ingredients:

* 1/2 kilo pork fat (ground) * 1 kilo lean pork (minced) * 1/2 cup red wine vinegar * 1 teaspoon fine oregano * 1 small head of garlic (finely minced) * 1 1/2 tablespoon iodized salt * 1 teaspoon paprika * 1 teaspoon peppercorn (crushed) * 1/2 teaspoon red pepper (crushed) * 1/4 teaspoon sugar * Pig's small intestine for casing (cleaned and dried)

Procedures:

1. In a bowl, mix all ingredients thoroughly except for intestines. 2. Stuff into intestines for casing, but first making sure that the casings have been well cleaned. Measurements of each sausage should be 2 1/2 inches for longanisa. 3. Chill and fry. 4. Serve hot w/ garlic rice.

Note:


Longanisa Filipino
Ingredients:

* 1/2 kilo pork fat (ground) * 1 kilo lean pork (minced) * 2 tablespoons white vinegar * 2 1/2 tablespoons soy sauce * 2 1/2 tablespoon white sugar * 2 tablespoons garlic (finely minced)

Procedures:

1. In a bowl, mix all ingredients thoroughly. 2. Cover the bowl well and chill for 1 week. 3. Hand roll into sausages or stuff into casings of pig's small intestine (cleaned and dried). 4. If stuffed in casing, prick the casing first, add a little amount of water and cook the sausages in its own fat.

Note:


Fresh Lumpia
Ingredients:

200 grams lean pork (ground) 200 grams shrimp (peeled, minced) 5 cloves of garlic (minced) ? kilo Baguio beans (stringed, julienne) ? kilo cabbage (finely shredded) 1 tablespoon atchuete oil (extracted from atchuete seeds cooked in oil) 1 head fresh lettuce (washed & drained) 2 tablespoons patis (fish sauce) salt and pepper 2 tablespoons ground nuts 15 pcs. Onion leeks 1 pack Lumpia wrapper

Procedures:

1. In a pan, heat atchuete oil & saut? pork, shrimp & garlic until pork is done. 2. Add in Baguio beans & cabbage and cook quickly. 3. Season with patis, salt & pepper. 4. Drain saut?ed mixture & transfer into a bowl. 5. Add in ground nuts & mix well. Lumpia Assembly: 1. Lay out lumpia wrapper, top it with the green of lettuce 2. Spoon an ample amount of mixture w/ onion leeks and roll and seal with water 3. Make sure onion leek is sticking out on the other end of the roll

Note:



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