Pork Barbecue

Pork Barbecue -

INGREDIENTS:

2-3 lbs pork
1/4 cup soy sauce
1/3 cup sprite / 7Up
1/3 cup banana ketchup
1/4 cup  brown sugar
1 tbsp calamansi extract / lemon extract
1/2 tsp salt
1 tsp ground black pepper
1 tbsp minced garlic

DIRECTIONS:

Combine all the ingredients together except the pork. (makes about 3/4 to 1 cup)
Marinade the pork with the mixed barbecue sauce and refrigerate for at least 2 hours or overnight.
Cook the marinated pork over frill. Use the remaining marinade to baste the barbecue for added flavor and to keep the meat from drying out.
Serve hot. Enjoy your yummy BARBECUE!

Bangus sa Mais (MilkFish in Corn)

Bangus sa Mais (MilkFish in Corn) -

INGREDIENTS:

1 bangus (milkfish), cleaned and sliced
4 cloves garlic, minced
1 medium onion, sliced
2 white or yellow corn, scraped off the cob
4 cups of water
pepper leaves
salt or fish sauce to taste

DIRECTIONS:

Saute garlic and onion.
Add the corn and cook until the corn is tender.
Add water. Simmer for 3 minutes.
Add the milkfish and simmer until the fish is cooked.
Add the pepper leaves.  Simmer for few minutes.
Add salt or fish sauce to taste.
Transfer to a serving bowl. Enjoy!

Paradadas (Corned Beef Pandesal)

Paradadas (Corned Beef Pandesal) -

INGREDIENTS:

3/4 cup corned beef
2 tbsp diced onion
Cooking oil
1 egg, scrambled
4 pcs pandesal

DIRECTIONS:

Whisk the egg. Set aside.
Heat a very small amount of cooking oil in a pan.
Saute onion.
Add corned beef.
Cook for 3-5 minutes.
Remove from pan.
Fill the pandesal with corned beef.
Coat in scrambled egg.
In a another pan, heat a very small amount of cooking oil.
Fry the coated pandesal turning each side until egg is cooked.
Remove from the pan.
Drain on paper towel to remove excess excess oil.
Serve warm. Enjoy!

Baked Fish Fillet

Baked Fish Fillet -

INGREDIENTS:

4-5 pieces Tilapia Fillets, washed thoroughly
1 tbsp olive oil
2 tbsp lemon juice
1/2 tbsp dried basil
garlic salt for seasoning
cherry tomatoes, sliced

DIRECTIONS:

Arrange the tilapia fillets in a pan covered with an aluminum foil.
Brush both sides of the fillets with enough olive oil.
Squeeze with lemon juice.
Sprinkle with basil and garlic salt.
Top with cherry tomatoes.
Bake at 350 degrees for 30 minutes or until tilapia flakes easily with a fork.
Serve with your favorite steamed vegetables.
Enjoy!

Adobong Pusit

Adobong Pusit -

INGREDIENTS:

1 1/2 lbs squid
1 tbsp sugar
1 tbsp fish sauce
1 tbsp lemon or calamansi juice
2 siling labuyo or chili pepper (optional)
1 tbsp cooking oil

DIRECTIONS:

Pull out head, tentacles, innards, and transparent ribs from body of squid, making sure not to burst the black tint. Cut off tentacles just above the eyes.  Discard innards and transparent ribs.  Wash and drain squid bodies and tentacles well.
Transfer the cleaned squid into a wok or pan.
Add fish sauce, lemon or calamansi juice, sugar and chili pepper. Let stand for 15-30 minutes.
Cook the marinated squid in high heat while constantly stirring until the liquid almost dried out.
Add the cooking oil. Cook for 5 minutes.
Remove from heat and transfer to a serving bowl.
Serve hot with rice. Enjoy!

Pork Adobo

Pork Adobo -

INGREDIENTS:

2 lbs pork belly
5 cloves of garlic pounded
5 pcs bay leaves
1/2 cup soy sauce
1 1/2 cups water
1/4 cup vinegar
2 tbsp cooking oil

DIRECTIONS:

Marinate pork belly, soy sauce, bay leaves & garlic for at least 1 hour in a pan or wok.
Turn on the stove.
Add water and simmer for 30-45 minutes.
Add vinegar and simmer for 10-15 minutes.
Turn off the stove and remove marinade (sauce) leaving the meat, garlic & bay leaves in the wok.
Turn on the stove to medium heat, add cooking oil and stir fry the meat in the wok for 5-10 minutes.
Serve with hot rice. Enjoy!

Adobong Sitaw Recipe (String Beans Adobo)

Adobong Sitaw Recipe (String Beans Adobo) -

INGREDIENTS:

1/2 lb pork belly strips
1 bunch string beans (sitaw) cut in 2" length
4 cloves garlic (crushed)
1 medium onion (sliced)
1/2 cup soy sauce
1/3 cup vinegar
1 cup water
cooking oil

DIRECTIONS:

Saute garlic & onion in a heated pan or wok with cooking oil.
Add the pork belly and cook until the pork turns brown.
Add the water, soy sauce & vinegar. Cover & simmer for 10 minutes.
Add the string beans and cook for 5 minutes or until the vegetable is tender.
Serve with rice. Enjoy!

Mixed Green Chicken Salad

Mixed Green Chicken Salad -

Ingredients:

Mixed greens
Seasoned chicken breast, grilled or boiled
Cherry tomatoes, sliced
Cucumber, sliced
Carrots, shredded or sliced
Boiled eggs. sliced
Almonds, walnuts or peanuts
Mandarin oranges (optional)

DIRECTIONS:

Combine all ingredients together.
Add your favorite salad dressing.
Enjoy your healthy meal!

Kwek-Kwek

Kwek-Kwek -

Kwek-kwek (or Kwekwek) is commonly sold along the streets of Manila and many other places in the Philippines. It is made up of hard-boiled chicken eggs individually wrapped in orange-tinted batter, which are then fried until golden brown.

INGREDIENTS:

20-24 pieces hard boiled quail eggs
1 cup flour
1/4 cup cornstarch
1/4 tsp baking powder
3/4 cup water
1/2 tbsp annatto powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
cooking oil for frying

Directions:

Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
Dilute the anatto powder in warm water.
In a bowl mix together flour, cornstarch, baking powder, salt, ground black pepper and diluted annatto powder. Mix well. Set it aside for at least 30 minutes.
Place quail eggs in the bowl and coat with the batter evenly.
Add oil in a wok and once hot, add quail eggs one at a time, make sure eggs are coated with the batter.
Remove from wok, drain then serve with vinegar dip.

Lemon Pepper Wings

Lemon Pepper Wings -

Ingredients:

1/2 cup Lemon Juice
1/2 tsp ground black pepper
2 tbsp Olive Oil
12-16 Chicken Wings
Lemon & Pepper Seasoning Salt

Directions:

Boil wings in a large pot of water for about 12-15 minutes.
While wings boil, mix lemon juice, pepper, and olive oil in a separate large bowl.
After boiling remove wings from water and toss them in with lemon mixture. Make sure to thoroughly coat wings.
Place wing in a pan lined with foil and sprinkle both sides with lemon pepper seasoning salt to suit taste.
Broil wings in oven for about 5-10 minutes per side (depending on your oven) until nicely browned and crisp.
Serve and enjoy!

Baked Tahong (Mussels)

Baked Tahong (Mussels) -

Ingredients:

1 lb mussels, boiled and half
6-8 cloves garlic, crushed
1/4 cup butter, softened
grated cheese

Directions:

Pre-heat oven to 350 degrees F.
Combine butter and garlic.
Arrange mussels in tray covered with foil.
Spread with butter & garlic mix.
Top with grated cheese.
Bake for 15 minutes.
Enjoy!

Siomai

Siomai -

Siomai (Cebuano/Tagalog: siyomay) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It commonly steamed, with a polar variant being fried and resulting in a crisp exterior. It is normally dipped in soy sauce with squeezed calamondin juice, and a chili-garlic oil is sometimes added to the sauce.

Ingredients:

1 1/2 lb ground beef/pork
3/4 cup onion (minced)
3/4 cup carrots (minced)
1 egg
1 tsp salt
1/2 tsp pepper
siomai wrapper

DIPPING SAUCE:
2 tbsp soy sauce
1 tbsp lemon or calamansi

Directions:

Combine all the ingredients together except the wrapper.
Wrap the meat in wanton wrapper by placing about 1 tbsp of meat in the center of the wrapper then press all the sides to the middle leaving an open space on top.
Place all the wrapped meat in the steamer.
Steam for 20-25 minutes.
Serve with dipping sauce.
Serve hot. Enjoy!

Lechon Sisig

Lechon Sisig -

Sisig dish originated in Angeles City and has been credited by The Philippine Department of Tourism to Lucia Cunanan of Aling Lucing Restaurant for inventing the Sisig Recipe.

Originally, sisig was made from chopped parts of a pig’s head parts like ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.  Recently, Pinoy chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Ingredients:

1/2 kilo pork Lechon ( we used the belly part )
4 Medium sized onions, chopped
4 finger chili peppers or siling labuyo, chopped
2 tbsps vinegar
4 pcs calamansi
2 tbsp minced fresh ginger
2 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc. bay leaf (crushed)
Salt and Pepper to taste
1 tbsp Soy Sauce to taste
Canola cooking oil for frying
scallions, sliced

Directions:

Cut the Lechon belly into small diced
Pre-heat the frying pan then add about a tablespoon of Canola oil, then add  ginger, onions, garlic, chili peppers
Saute for 3 minutes until the onions are translucent, add the chopped lechon and stir, then cook for 2 minutes.
Add the vinegar, soy sauce, salt and black pepper.
Prevent the Lechon Sisig from sticking to the frying pan by constantly stirring. When it turned dark brown then its done.
To serve, heat a sizzling plate then place the Lechon Sisig on the plate, while sizzling, you may crack an egg on top. The very hot sizzling plate with Lechon sisig will cook the egg.
Sprinkle the Sizzling Lechon Sisig with lemon juice and chili sauce if you want it spicy.
Topped with chopped scallions or onion leaves.
Serve hot.

Ukoy

Ukoy -

Shrimp, tofu and beansprout fritters served with vinegar and garlic dip.

Ingredients:

1 cup flour (arina)
1 cup cornstarch
1½ tsp baking powder
1½ tsp salt (asin)
½ tsp ground pepper (paminta)
¼ cup atsuete water
1½ cup shrimp broth (katas ng hipon)
1 egg (beaten)
2 cups bean sprouts (toge)
1 cup chopped onions
2 pieces tokwa (tofu)
¼ kilo small shrimps

Directions:

Strain the flour, cornstarch, baking powder, salt and pepper. Add the atsuete water, katas ng hipon and egg. Mix well.
In a saucer, put in some toge, chopped onions, tokwa and some shrimps.
Measure ⅓ cup of the mixed batter and pour into the saucer.
Heat cooking oil in a pan. Pour in the contents of the saucer into the heated oil. Fry until crispy and golden brown.
Prepare some vinegar with crushed garlic, salt and pepper as sauce to your delectable ukoy.

Crispy Alimasag

Crispy Alimasag -

Alimasag is the Filipino term for crabs. Crispy alimasag is one great Filipino appetizer. It is deep fried small crabs coated in a mixture of flour and egg.

Ingredients:

1/2 kilo small crabs (alimasag)
1/2 cup all-purpose flour
1/2 cup water
1 teaspoon minced chili pepper (siling labuyo)
1/2 teaspoon pepper (paminta)
1 egg (beaten)
1/2 teaspoons salt (asin)

Directions:

Wash and clean the small crabs and cut in halves.
Mix all other ingredients in a bowl and add in the crabs.
Heat cooking oil in a pan. Fry the crabs until crispy and golden brown.

Dilis

Dilis -

Bite sized dried and spiced native Anchovies. Crunchily thick and spicy, breaded Anchovies with a pungently delicious dilis taste.

Ingredients:

1/3 cup Sugar
1/3 cup vinegar
1 teaspoon red hot sauce
1/2 teaspoon salt
1/8 ounce package of dried dilis (Filipino Anchovies)
2 cups flours
1/2 cup oil (any light oil, such as safflower or Soybean) for frying

Directions:

In a medium bowl, mix Sugar, vinegar, hot sauce and salt.
Toss dilis in the mixture until well coated and dredge in flour.
In a medium skillet, fry dilis over moderate heat until golden brown and crispy, keeping each one separate.
Drain on paper towel.
Serve with a dip of vinegar, salt and pepper.

Crispy Pata

Crispy Pata -

Crispy Pata dish is deep fried pork legs ( Pata means Pork Feet in spanish ), a very delicious meal and although it is very high in cholesterol but with the crispy skin and soft meat plus the dipping sauce ( soy sauce, combined with vinegar and diced garlic ) makes it irresistible and keeps customers coming back for more.

Ingredients:

1 whole Pata (pig’s leg) about 2 kilos, cleaned and knuckles removed
1 Can Sprite or 7UP (or 12 oz size)
7 pieces dried bay leaves
2 tablespoons whole peppercorn
5  pcs star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
1 whole Garlic
10 to 12 cups water
12 cups cooking oil

Directions:

Pour water and sprite or 7up in a cooking pot then let boil.
Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
Add the whole pata in the cooking pot then simmer until the leg becomes tender (about 1 hour).
Remove the tender leg from the cooking pot and set aside until the temperature goes down.
Rub the leg with garlic, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
Heat a frying pan (must be with cover) and pour-in cooking oil.
When the oil becomes hot, deep fry the pork leg.
When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
Turn-off the heat then remove the crispy pork leg  and transfer it to a wide serving plate.
Serve with atcharang papaya and dipping sauce ( soy sauce, diced garlic and vinegar plus siling labuyo if you want a spicy sauce).

Camaron Rebosado

Camaron Rebosado -

Translated in English as Overflowed Shrimp, Camaron Rebosado Recipe is an easy seafood dish that makes use of shrimps as the primary component.  What gives Camaron Rebosado a different twist to the recipe is the soft luscious shrimp coated with egg and flour mixture making it crispy when chewed.

Camaron Rebosado is best not just for viand as well as appetizer, it is best combined with a Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.

Ingredients:

1/2 kilo medium size Shrimp
2 tablespoon fresh milk
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
2 cups cooking oil

Directions:

Wash Shrimps then Peel and devein it.
Extract  juice from Lemon then marinate the shrimp in lemon juice for 20 minutes.
Combine flour, cornstarch, and salt in a mixing bowl then mix well.
Add the eggs and milk stir until all the ingredients are well distributed.
Heat a frying pan and then pour the cooking oil.
When the oil is hot enough, turn the fire to low then dip a piece of shrimp in the batter leave the tail uncovered then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
Remove from the pan or fryer then place in a plate with paper towel to absorb excess oil from the Camaron Rebosado.
Serve Camaron Rebosado with Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.

Grilled Scallops

Grilled Scallops -

Scallops is an expensive but delicious shellfish with a delicate taste, available in a range of sizes.  This shellfish have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral or roe attached. The Scallops is sold in the Philippine market with the empty half shell already discarded and it is very small compared to what you see in the Food Network channel. This Grilled Scallops dish is usually served in seafood restaurants, topped with melted cheese.

Ingredients:

250 gm butter, coarsely chopped
6 cloves of Garlic, finely chopped
1/2 kilo scallops in the shell
salt to taste
Grated Parmesan Cheese (optional)

Directions:

Melt butter in a small saucepan over medium heat.
Add garlic, saute until fragrant and golden brown about 5 minutes or less.
Then add a pinch of salt, mixed well then set aside.
Heat a char-grill pan to high heat.
Spoon butter sauce over scallops, season to taste, and grill, scallop-side up, until plump and just cooked through (5 minutes).
Sprinkle the grated Parmesan Cheese on top of each scallops and serve hot.

Filipino Kangkong Fritters

Filipino Kangkong Fritters -

Kangkong Fritters is a very nutritious snack and an ideal appetizer, when cooked the Kangkong become very crispy just like the commercial chips, you’ll forget you are eating Kangkong.

Ingredients:

1 bunch or tali of Kangkong
3 cups of Iced cold water (must add Ice cubes)
2 cups Cooking Oil for Deep frying

For Batter:
1 cup Cornstarch
1 cup All Purpose Flour
2 cups water
1/2 tsp pepper
1 Egg

For Dipping Sauce:
1/4 cup Soy Sauce
3 tbsp Calamansi or Lemon Juice
pinch of Sugar
1 tsp. Sesame Oil
2 pcs Siling Labuyo or 1 Chili (optional)

Directions:

Wash and clean the Kangkong
Remove the leaves of kangkong then cut stems to 2 inches long. Set aside.
Soak the leaves and stalk in the Iced wateer for 15 minutes
Mix all the dipping sauce ingredients and set aside
In a deep bowl mix all the batter ingredients, mix well until the batter is smooth
Drain and pat dry the Kangkong leaves and stalks using paper towels.
In a frying pan pour the cooking oil and heat it.
Dip the leaves and stalks into the batter then fry it. You can fry it by four to five pieces at a time depends on the size of your frying pan.
Cook until the leaves become crispy or for about 40 seconds to 1 minute on each side.
Once cooked remove from the oil and drain on paper towels.
Serve with the dipping sauce

Tips:
Another alternative dip is mayonnaise mixed with ketchup, or serve with your favorite Ranch or Ceasar Salad dressing as dips.

Shrimp Gambas

Shrimp Gambas -

Shrimp Gambas Recipe ( Spicy ), is popular Filipino shrimp dish. Most of the Restaurant in the Philippines serve this on their menu as an appetizer or a main dish.  The term Gambas in Spanish pertain to prawns, Shrimp Gambas Recipe often uses medium to large sized shrimps, most Restaurants don’t use jumbo or colossal prawns because of price reasons. This version of Shrimp Gambas Recipe is spicy but you can omit the Chili Sauce and the Green Chili if you are not a fan of spicy foods.

Ingredients:

3/4 kilo medium to large sized Shrimp
1/4 cup Kalamansi juice or lemon juice
3 tablespoons Chili Sauce
1/2 cup Green Chili, sliced diagonally (optional)
1 cup bell pepper, chopped
2 tablespoons garlic, minced
1/4 cup Olive oil or Cooking oil
1 medium sized red onion, quartered
2 tablespoons white wine
1/4 cup tomato sauce
Salt and pepper to taste

Directions:

Clean the Shrimp, peel and devein then combine shrimp with lemon juice then marinate for 20 minutes.
Pour cooking oil in a hot frying pan.
Put the garlic and cook until the color turns light brown.
Add the onions and bell pepper then cook until the texture softens.
Now add the shrimps and let it cook for 2 minutes.
Pour the white wine, then add salt and pepper then cook for another minute.
Add the tomato sauce and stir then simmer for 2 minutes.
Then add the Chili Sauce and Green Chilies then simmer for 30 seconds.  Turn off the heat and set-aside.
You can put it in a Hot plate for a sizzling treat.
Served hot with Garlic Rice.

Filipino Calamaris

Filipino Calamaris -

Filipino Calamaris is one of the Philippines most famous dishes, either with rice or with ice cold beer, as pulutan that is. It is also one of the easier Filipino dishes to cook. Perhaps this explains the increasing popularity of street vendors selling calamaris nowadays.

Ingredients:

1 kg medium sized Squid
2 egg whites
1 cup plain (all-purpose) flour
1 cup oil
5 pcs calamansi (lime) or A  1 pc lemon
Salt
Pepper

Directions:

Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
Slice squid into ½ inch rings. Marinate in calamansi juice for about 15 minutes.
Dip squid rings in egg whites, then dredge in flour.
Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
Serve with Garlic Mayonnaise Dip as an appetizer.

Tokwat Baboy

Tokwat Baboy -

Fried mixture of pork and tofu with vinegar, onion and soy sauce.

Ingredients:

¼ kilo pork (preferably the cheeks and ears)
3 pieces bean curd (tokwa)
1 piece crushed garlic (bawang)
2 chopped onions (sibuyas)
¾ teaspoon salt
½ cup white vinegar (suka)
½ cup soy sauce (toyo)

Directions:

Lightly roast the pork over a grill to remove hair.
Boil the Pork until tender. Slice the pork into cubes.
Heat cooking oil in a pan. Fry the tokwa until golden brown. Slice into cubes after frying.
Add soy sauce, vinegar, garlic and onion in a bowl.
Mix the pork and tokwa into the bowl. Serve.

Note:
You could add siling labuyo (red hot chilli pepper) accordingly.

Lumpia Shanghai

Lumpia Shanghai -

A recipe all Filipinos are proud of! Lumpia (Shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as side dish or appetizer.

Ingredients:

2 pound ground beef
1 large onion, finely chopped
1 can mixed vegetables
¼ cup soy sauce
2½ tbls Tony's creole seasoning
1½ tablespoons garlic powder
1/2 tsp salt
1 (16 ounce) package spring roll wrappers
1½ quarts oil for frying

Directions:

In a large bowl, combine ground beef, onion, and vegetables.
Make sure to completely mix everything.
Get down and dirty and use your hands.
Knead the meat in the bowl if you must.
Gradually blend in the soy sauce , Tony's, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper.
Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
Take the bottom and top edges of the wrapper and fold them towards the center.
Take the left and right sides, and fold them towards the center.
Moisten the last edge of the wrapper to seal.
Now repeat using the rest of the wrappers.
Heat the oil in a deep-fryer or heavy skillet to 375 °F (190 °C).
Fry 3 or 4 lumpia at a time.
Fry for about 3 or 4 minutes, turning once.
Lumpia are cooked through when they float, and the wrapper is golden brown.
Cut in half, or serve as is with dipping sauce of your choice.
We like sweet and sour sauce, soy sauce with calamansi, or banana ketchup.

Fresh Lumpia

Fresh Lumpia -

This is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Springrolls, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Ingredients:

1 clove garlic, minced
1 medium Onion, diced
2 tablespoons vegetable oil
1/2 pound Pork, diced
1/2 cup water
1 tablespoon fish sauce
1 teaspoon salt
1/2 teaspoon pepper
1 medium Potato, peeled and diced
1/2 cup green beans, French cut
1/2 cup cabbage, shredded
1/2 cup jicama, sliced
1/2 cup peanuts, shelled, toasted and chopped
1/2 cup Shrimp, peeled and diced
15-20 small lettuce leaves
15-20 lumpia wrappers
3-4 tablespoons minced garlic

Lumpia Sauce:
1/4 cup Sugar
1 teaspoon salt
2 tablespoons soy sauce
1 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 cloves garlic, minced

Lumpia Wrapper:
3 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/4 cup vegetable oil

Directions:

Lumpia Wrapper:
Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.
Brush a nonstick crepe pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Makes 20 wrappers.

Lumpia Sauce:
Combine first four ingredients; bring to a light boil.
Add cornstarch, stir until thickened. Remove from heat, then stir in garlic. Makes 1-1/2 cups.

Lumpia Filling:
Saute garlic and onions in oil. Add Pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer 10 minutes.
Add fish sauce, salt, pepper and Potato. Cook 5–7 minutes. Add vegetables, peanuts and Shrimp. Stir-fry 5–10 minutes. Cool.

To assemble:
Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce and minced garlic or peanuts.

Chicharon

Chicharon -

Ingredients:

2 pounds Pork rind, cut into 1-inch squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil

Dipping Sauce (optional):
3 tablespoons apple cider vinegar
3 cloves crushed garlic
patis or salt and freshly ground pepper to taste

Directions:

Boil cut Pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked Pork rind and bake at 300 F for 3 hours. Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.
Combine all dipping ingredients and mix well.
Drain fried rinds and serve with dipping sauce.

Thai Cuisine

Thai Cuisine -

Thai cuisine is the national cuisine of Thailand. Balance, detail and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, renowned celebrity chef, writer and authority on Thai cuisine McDang wrote:
"What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal."

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:
"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavors, but to a Thai that's important, it's the complexity they delight in.".

Under this section you can browse through a variety of Thai recipes and enjoy.....!!!!!.....

Thai Sauces

Thai Appetizers

Thai Rice & Noodles

Thai Main-Courses

Thai Main-Course

Thai Main-Courses -

Whether a rich Bangkok-style curry or a simple dish of grilled meat with dipping sauce, this blog has collected a huge variety of chicken, beef, pork and seafood specialties from all around Thailand. Thailand is famous for its seafood. No wonder! It has two long coastlines along the southern peninsula: on the Gulf of Thailand and on the Indian Ocean. Village fishing boats bring in fish, rock lobsters, crabs, squid, shrimp, giant prawns, and scallops. These fresh gifts from the sea are often simply steamed or grilled.

Coconut, which grows abundantly in the South, appears in many seafood dishes, its milk used to thicken soup and curries.

The main dishes of Thai cuisine represent the wide variety of fresh ingredients available there. Meats are combined with vegetables and fruits, herbs and spices.

Most are stir-fried or otherwise lightly cooked, using a minimum of oil. The result: a low-fat, nutrition rich cuisine, high on freshness and flavor.

Note: Thai seafood recipes may call for prawns. That name is sometimes given to larger shrimp. In Bangkok, they serve the most gigantic prawns available, often in a simple sauce or grilled over charcoal.

Browse through this section and try some at home. You will love them all......!!!!......

Beef/Lamb Dishes

Mild Thai Beef with a Tangerine Sauce

Green Curry Lamb Balls

Green Curry Beef

Asian Barbecued Steak

California-Thai Flank Steak

Massaman Beef Stew

Thai Beef, Potato and Peanut Curry

Pad See Ew (Thai Noodles with Beef and Broccoli)

Chicken/Duck Dishes

Duck Legs in Green Curry

Roast Duck Curry

Thai Red Chicken Curry

Thai Coconut Chicken Curry

Thai Pineapple Chicken Curry

Thai Green Curry Chicken

Panang Curry with Chicken

Chicken Massaman Curry

Spicy Basil Chicken

Easy Spicy Thai Slow Cooker Chicken

Gkai Kamin

Thai Chicken Tenders

Barbecued Thai Style Chicken

Classic Pad Thai

Thai Chicken with Cashew Nuts

Pork Dishes

Thai Stir-Fried Basil Pork (Gaprao Moo Kai Daao)

Pork Loin with Chili Sauce (Kaw Moo Yang)

Pork Stir-Fry with Fresh Mushrooms (Moo Pad King)

Slow Cooker Thai Pork with Rice

Slow Cooker Thai Peanut Pork

Red Pork Curry

Sweet Pork

Spicy Thai BBQ Spareribs

Sweet Fiery Dragon Pork Tenderloin

Thai Red Chili Ribs

Seafood Dishes

Thai Style Shrimp

Shrimp Red Thai Curry

Thai Steamed Mussels

Thai Shrimp Burgers

Shrimp Pad Thai

Thai Tuna Burgers

Thai Salmon Salad

Steamed Lemon Grass Crab Legs

Fried Whole Tilapia with Basil and Chillies

Grilled Mahi Mahi in Thai Coconut Sauce

Spicy Garlic and Pepper Shrimp

Thai Appetizers

Thai Appetizers -

Thais don’t separate their meals into separate courses; they bring all the dishes to the table and enjoy them together, “family-style.” The dishes we compartmentalize into appetizers, entrees and soups are brought to the table together and enjoyed as a complete meal. Thais also like snacks and treats anytime of day. In their hot, tropical climate, eating light is sensible. Some of the recipes in this section are pleasant ideas for lunch. Treat yourself or your guests to many different Thai flavors by serving a few appetizers and snacks together for a wonderful meal.

Fried Tofu with Peanut Dipping Sauce

Fried Chicken Wings - Peek Gai Tod Gluea

Thai Chicken Wings

Fried Wontons

Grilled Pork (Moo Ping)

Laab (Larb)

Tod Mun (Fish Cakes)

Thai Fish Cakes

Thai Pork Satay

Thai Chicken Satay

Shrimp Spring Rolls With Thai Dipping Sauce

Thai Crab Rolls

Tangy Thai Chicken Meatballs

Chicken Endive Leaf (Nam Sod)

Thai Chicken and Lettuce Wraps

Spicy Clams with Basil

Grilled Pork & Pineapple Kebabs

Spicy Thai BBQ Spareribs

Thai Red Chili Ribs

Spicy Garlic and Pepper Shrimp

Giant Noodle Rolls (Goi Tiew Lohd)

Barbecued Thai Style Chicken

Barbecued Thai Style Chicken

Barbecued Thai Style Chicken -

Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice.

Ingredients:

 1 bunch fresh cilantro with roots
 3 cloves garlic, peeled
 3 small red hot chile peppers, seeded and chopped
 1 teaspoon ground turmeric
 1 teaspoon curry powder
 1 tablespoon white sugar
 1 pinch salt
 3 tablespoons fish sauce
 1 (3 pound) chicken, cut into pieces
 1/4 cup coconut milk

Directions:

Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

Thai Rice & Noodles

Thai Rice & Noodles -

Rice is the major export crop of Thailand and a staple in the Thai diet, eaten at every meal. Thailand is world-famous for its jasmine rice. The recipes in this section use Thai Kitchen Jasmine Rice, a fragrant and naturally nutty rice grown in the fertile central plains of Thailand.

Noodle dishes are eaten like snacks. Bought from street vendors they are enjoyed on the run as well as in more formal settings. Rice noodles are made by blending rice flour and water into a light liquid paste, which is then extruded into thin paper-like sheets in the desired size, steam cooked and dried. Fresh rice noodles have a slightly different taste and texture. They would be equally delicious in these recipes and can now be found in many Asian markets. Best used the day you buy them.

Try and Enjoy some of the most amazing Thai rice & noodles recipes from below.

Classic Pad Thai

Shrimp Pad Thai

Golden Dragon Pad Thai

Crab Fried Rice

Thai Noodle Salad

Thai-Style Shrimp Fried Noodles

Curry Pineapple Fried Rice

Thai Pineapple Shrimp Fried Rice

Pad See Ew (Thai Noodles with Beef and Broccoli)

Spaghetti With Peanut Butter Sauce

Shrimp Paste Rice (Kao Klook Gapi)

Royal Mee Grob

Thai Chicken Fried Rice with Basil (Kao Pad Krapao)

Thai Noodles With Spicy Peanut Sauce

Thai Sesame Noodles

Thai Rice Noodles With Chicken and Asparagus

Aromatic Sticky Rice

Thai Coconut-Mango Sticky Rice

Ginger Jasmine Rice

Coconut Thai Rice

Rice Pancakes, Thailand-Style

Easy Thai Coconut Shrimp and Rice

Giant Noodle Rolls (Goi Tiew Lohd)

Giant Noodle Rolls (Goi Tiew Lohd)

Giant Noodle Rolls (Goi Tiew Lohd) -

Goi tiew lohd is a very healthy dish. You can make this meal totally vegetarian without a significant loss of taste. The preparation is fun, if you have an assembling team. It takes a little bit of time but is totally worth it. I dare you try this dish.

Goi Tiew Lohd is usually eaten as a snack but makes a good lunch.

Ingredients:

1/4 lb bean sprouts
6 sprigs cilantro
1/2 package Fresh Flat Rice Noodles
fried garlic
1 green onion
ground pepper
1 tablespoon salty Chinese cabbage
1/2 cup shrimp Optional
1 packet Pressed Tofu

Preparation: If you use fresh shrimp, peel and devein shrimp. If you are using dried shrimp, remember to use salted Chinese cabbage sparingly because there is quite a bit of salt in dried shrimp. You can find the pressed tofu at Asian stores and some American markets. It comes in a package, without water. Some are brown because they are marinated in soy sauce. For this recipe, either the brown or white pressed tofu will be OK. The tofu should have the texture of mozzarella cheese. Use two pieces, 4 inch x 4 inch x 1 inch. If you love tofu, add more. Slice the tofu into thin pieces.
Cut the rice noodles into 5 inch x 8 inch rectangles. If your noodles were refrigerated, steam them for a few minutes or microwave them, so that they become softer and easier to peel. Otherwise, they can be very difficult to handle and may break.
Assembling: Lay the noodles sheet on a plate or large cutting board. Add tofu, shrimp, bean sprout, sliced onion and cilantro and salted Chinese cabbage on the noodles. Sprinkle some black pepper on top. Wrap the noodles around the filling. The ends should be open.
Cooking: There are two ways of cooking the noodles; the traditional way and the microwave way.
To steam the noodles: If you have a big steamer that can accommodate a bowl or plate, put the noodles in the dish and steam the whole thing for 5 -7 minutes. You can also put the roll directly in the steamer. Taking the noodles out from the hot steamer requires some maneuvering skill.
To microwave the noodles (I find this method to be faster and easier without any loss of taste or texture): Place the noodle rolls in a plate and cover the plate and microwave for 6-8 minutes (depending on your microwave.) The noodles should be hot and steamy.
Presenting: Sprinkle green onion and cilantro on top of the noodles. Add a teaspoon of garlic oil on top. Sprinkle white pepper on top. Serve hot with the sauce, recipe below. The noodles should be soaked in sauce for maximum taste. Enjoy this delicious healthy dish!

Giant Noodle Roll Sauce (Nam Jim Goi Tiew Lohd):

2 teaspoons fish sauce
1-3 tablespoon ground fresh chili paste
4 teaspoons soy sauce
5 teaspoons sugar
3 tablespoons vinegar

Direction:

Mix all ingredients together and heat up the mixture in a microwave for 1-2 minutes to dissolve the sugar and warm the sauce.

Tips and Techniques:
Fresh rice noodles come in a white foam tray in non-refrigerated section. The noodles should be very soft when pushed down.
Fresh shrimp can be substituted with dry shrimp or cooked ground meat.
If you would like a vegetarian dish, omit the shrimp.
You can save time by cooking directly in the bowls or plates you will serve in. With this meal, I present each person a bowl with 1 or 2 noodle rolls, instead of having them scoop from a common plate. Once the noodle roll is cooked, it is tough to pick one up without having it fall apart.

Spicy Garlic and Pepper Shrimp

Spicy Garlic and Pepper Shrimp -

Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.

Ingredients:

 2 1/2 tablespoons vegetable oil
 1/4 cup water
 1 cup shredded cabbage
 1 tablespoon minced garlic
 8 large fresh shrimp, peeled and deveined
 2 teaspoons crushed red pepper flakes
 2 tablespoons sliced onion
 1 tablespoon chopped fresh cilantro
 1 tablespoon soy sauce

Directions:

Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Thai Red Chili Ribs

Thai Red Chili Ribs -

Ingredients:

3 to 4 pounds pork baby back ribs (2 racks)
1/4 cup Thai Roasted Red Chili Paste
2/3 cup Thai Sweet Red Chili Sauce, divided

Directions:

PREHEAT oven to 375°F. Place ribs on foil-lined baking pan. Rub with chili paste.
BAKE 1 hour or until meat starts to pull away from bones. Brush with 1/3 cup of the chili sauce halfway through cooking.
BRUSH with remaining chili sauce before serving.

Thai Sauces

Thai Sauces -

The Thais enhance their meals with sauces and dips. It is typical to find an assortment of them collected on the table at one time. The flavors range from sweet and tangy to hot and spicy, from subtle to complex. Sauces allow diners to adjust the taste of a dish to their own liking. These delicious flavors are unique, yet quite simple to prepare.

Under this section you will find how to prepare some of the common Thai Sauce generally used for making Thai foods -

Thai Dipping Sauce

Thai Crystal Sauce (Nahm Jeem Gratien)

Thai Red Curry / Coconut Sauce (For Salmon)

Thai Dipping Sauce for Spring Wrap or Egg Rolls

Thai Style Peanut Dipping Sauce

Spicy Chili Sauce

Thai Red Chili Sauce - Nam Prik Dang

Satay Sauce

Sweet and Hot Garlic Sauce

Thai Pineapple Shrimp Fried Rice

Thai Pineapple Shrimp Fried Rice -

This is a great way to use up some leftover cooked rice, using some pantry staples.

Ingredients:

3 tablespoons vegetable oil
1 lb medium shrimp, peeled and deveined
1 large red bell pepper, diced
1 medium red onion, diced
2 garlic cloves, chopped
1 red chili peppers or 1 green chili pepper, diced
2 large eggs, beaten
2 cups cooked rice
2 tablespoons fish sauce
2 tablespoons soy sauce (I prefer low-sodium)
2 tablespoons lime juice
1 1/2 cups diced fresh pineapple
1/2 cup dry-roasted cashews
1/2 cup torn cilantro leaf

Directions:

Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.

Easy Thai Coconut Shrimp and Rice

Easy Thai Coconut Shrimp and Rice -

Serve this dish with Grilled Pineapple Salad, but it is good with any tropical fruit salad.

Ingredients:

Shrimp:
1 lb peeled deveined shrimp (raw)
1/2 cup chopped roasted poblano pepper
3 garlic cloves, minced
2 tablespoons minced ginger
1/4 cup honey
2 tablespoons soy sauce
1/4 cup light coconut milk
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/4 cup basil leaves
1/4 cup chopped green onion
1/4 cup fresh cilantro
Coconut Rice:
1 cup jasmine rice or 1 cup basmati rice
1/2 cup light coconut milk
1 cup chicken stock
1/4 teaspoon grated fresh ginger
1 tablespoon crushed pineapple

Directions:

A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly under-cooked.
Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.

Rice:.
In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

Rice Pancakes, Thailand-Style

Rice Pancakes, Thailand-Style -

Ingredients:

2 large eggs
1/2 cup low-fat coconut milk
1/4 cup chopped cilantro
1 tablespoon minced ginger
2 cups cooked rice
1 cup chopped green onion
1/2 cup chopped unsalted peanuts
1/4 cup all-purpose flour
1/8 teaspoon sriracha sauce (optional)

Directions:

Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired.
Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter.