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Special Filipino Delicacies Recipes

Sisig
Ingredients:

* 1 1/2 kilo Pork head * 1/4 cup grilled liver (diced) * 2 small onions (minced) * 2 pieces red pepper (minced) * 1 head garlic (minced) * 6 pieces hot chili pepper (minced) * 2 tablespoons oil * 1 cup vinegar * 1 1/2 tablespoons liquid seasoning * 1 teaspoon black pepper * 1 teaspoon brown sugar * 1 cup beef stock

Procedures:

# Grill pork head for to remove hair. # Boil pork head until tender. # Take out all the meat and dice. # In a saut? pan, heat oil and saut? garlic, onion, red pepper, pork meat and liver. # Season with liquid seasoning, black pepper, and brown sugar. # Pour in beef stock and cook until meat is tender and starts to oil again. # Add minced chili pepper last. # Serve on a sizzling plate.

Note:


Tinolang Manok
Ingredients:

* 1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings). * 2 1/2 cups young papaya or sayote * 1/2 cup dahon ng sili * 5 cups water * 2 tablespoons ginger (roughly chopped) * 1/2 head garlic (minced) * 1 medium onion (diced) * 3 tablespoons oil * 2 tablespoons patis * pinch of salt and pepper

Procedures:

1. In a casserole, heat oil and saute' garlic, onion and ginger. 2. Add the chicken and water. 3. Bring to a boil and lower fire, let simmer until chicken is cooked. 4. Pour in patis, salt and pepper to taste. 5. Add in papaya, allow to cook. 6. When ready to serve, put in dahon ng sili. 7. Serve hot.

Note:


Skewered King Prawns
Ingredients:

3 pcs. King Prawns (80-90 grams), peeled but tail intact. 1 piece. Big tomato (sliced into two thick rings). 1 piece green bell pepper (sliced to almost to almost the same size as the tomato). 1 piece red onion (sliced into two thick rounds). 1 tablespoon mixed spices (even measures of black pepper, paprika and salt). 1 tablespoon Calamansi juice 1 tablespoon soy sauce

Procedures:

1. In a bowl, marinate prawns in calamansi juice, soy sauce and spices for 20 minutes. 2. Skewer alternatively prawns, tomato, onion and bell pepper. 3. Grill for a few minutes until prawns are cooked. 4. Serve hot with steamed rice and atchara.

Note:



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