Kinilaw (Marinated Raw Fish)

Kinilaw is to the FIlipinos as Sashimi is to the Japanese. Fish is cooked in its own marinade, being vinegar the main ingredient and not through heat or fire.

1 med-size white fish

3/4 cup vinegar

1/2 tsp each salt and pepper

1 green bell pepper or hot chili pepper whichever you prefer(finely chopped)

1 tsp. ginger root chopped

1 med size onion sliced

Serves 4-6

Clean fish and slice into thin strips.
Soak in vinegar and salt.

Change soaking solution twice or until fish whitens and looks cooked.

Serve with black pepper, ginger, onion and bell pepper/chili pepper.



Empanadas #1 (Meat pastry turnover)

2 cups all purpose flour
1 egg
2 tbsp. margarine
4-6 tbsp. water

2 tbsp. cooking oil

2 tbsp. minced garlic
1/2 cup chopped onions

1 kilo ground pork

2 cups diced ham

2 cups diced potatoes
1-1/2 cups green peas
1/2 cup diced carrots

1 cup raisins

2 hard-boiled eggs sliced

slices of sweet pickles
salt and pepper to taste

Saute garlic and onions in hot oil.
Add pork and continue sauteing until done.
Add ham, carrots and sliced potatoes.
When veggies are almost cooked, add green peas and lastly the raisins.
Season with salt and pepper, set aside and cool.

To make a dough:
Cut in small pieces the margarine into the flour.
Blend egg with dough adding water little by little.
Knead until smooth.
Cover and let it stand in a bowl.

Roll out dough to about 1/2 cm thick and cut in 5 cm squares.
Flatten each piece to about 1/2 cm thin forming an oval shape.

Put 1 tbsp meal filling and top with slice of pickle and a sliver of hard-boiled egg.
Fold across and press edge to seal.

Trim edge to form a half-circle, and flute edge with a fork.
Fry in deep fat until flaky and crispy.
Drain fat on paper towel and serve hot.
To store, wrap individually in wax paper or plastic sandwich bag.



Tinolang Manok (Chicken soup w/ green papaya)

1 whole chicken cut into serving pieces
2 cups green papaya cut into serving pieces

1" ginger root crushed

1/4 black pepper
1/2 tbsp cooking oil
2 cloves garlic, minced
1 bunch of pepper or sili leaves
1 med-size onion, sliced

2 Tbsp. fish sauce (patis)

Saute garlic, ginger, onion and chicken in the order given.
Cook till half-done, add enough water to cook chicken until tender but not overdone.

Add papaya pieces and cook until soft but not mushy.

Add patis and sili leaves 5 minutes before serving.

Sprinkle black pepper.

serves 4-6


You can substitute papaya with upo or sayote.
Instead of sili leaves, use spinach or other green tops.

Happy eating!


Arroz Caldo con Goto (Rice soup with Tripe)

The same ingredients with Arroz Caldo, replacing the chicken with 1 lb. tripe (goto)
3 hard-boiled eggs, shelled.

Wash tripe well and cook in a saucepan with enough water to cover. Parboil for 20 minutes first, then simmer until tripe is tender. Remove and cool. Cut into thin strips.

Return tripe strips to saucepan, simmer for 1 hour before adding sauteed mixture (steps given in Chicken Arroz Caldo). After adding mixture, simmer another hour or until tripe is tender. Serve with garnish of green onions and hard-boiled eggs.



Arroz Caldo (Chicken-rice soup)

Great for breakfast during cold or rainy season. This delicious recipe is also given to babies who are just starting to eat solid food (minus the toasted garlic and green onion).
A delicious blend of chicken, rice and ginger roots gives it extra ordinary flavor.

2 lbs. chicken, cut up in serving pieces

1 tbsp. oil
1 tbsp. minced garlic
1 med. size onion sliced

1/2" ginger root, cut in thin strips

1 T. safflower (optional)

1 t. fish sauce (patis)
salt & pepper to taste
1/2 cup rice, washed and drained
(sticky rice is better than regular rice)
6 cups water
2 stalks green onions, minced
1 t garlic chips, fried (optional)

Wash chicken and pat-dry.

In a large saucepan, saute garlic, onion, ginger and safflower.
Add chicken to sauteed mixture and continue stir-frying to a golden brown.
Add rice, cook-stirring for 5 more minutes.
Add seasonings.

Add water and bring to boil.
Reduce heat and simmer for 30 to 45 minutes (stirring occasionally)
or until chicken is tender. Remove from heat and garnish with scallions or green onions and toasted garlic chips, and calamansi juice if desired.

Serves 6-8



Pancit Luglog or Palabok [Rice Noodles w/ shrimp sauce & toppings]

One of the authentic and all-time favorite Filipino noodle dish. A party-perfect dish complete with meat, seafood and sauce. It may look a little complicated because of the long list of ingredients involved, but it's all worth it.

3 tbsp. cooking oil
1 tbsp. minced garlic

1/2 cup sliced onions

1 cup shrimp meat, cut into thin strips (save 6 pcs shrimps halved for garnish)

1/2 cup squid, boiled and cut into rings

2 soybean cakes, diced
1 cup pork stock 3 tsp. patis ( fish sauce)
1/2 tsp. ground pepper

1/2 kilo rice noodles (bihon) fine or coarse

3 tbsp. cornstarch
2 cups shrimp juice
1 tbsp garlic crushed

1/4 cup atsuete or annatto lard

1 cup crackling (sitsaron) from pork rind, ground

1 tbsp. Chinese celery or kintsay chopped

1 tbsp. green onions chopped

2 hard-boiled eggs, cut into rings
10 calamansi halves or lemon wedges

1 cup tinapa (smoked fish) flakes

Pan fry or saute garlic, onions, pork and shrimps. Add tokwa or soybean cakes and squid. Continue to pan fry adding little broth to prevent scorching. Make sure to cook pork well. Set aside.
In a saucepan, prepare shrimp sauce for toppings: Mix cornstarch with shrimp juice to make a smooth paste. Add atsuete lard, previously cooked in low flame, 1/4 cup lard with 1 tbsp annatto powder, for coloring. Add minced garlic and patis simmer, with constant stirring, until starch is cooked and sauce is thickened to desired consistency.

Wash rice noodles and drain. Boil in a deep kettle 2 quarts of water. Place a cup of bihon in a deep wire skimmer or long-handed bamboo strainer. Dip in the boiling water and after 1 to 2 minutes, drain well.

Place bihon on serving plate. Top with shrimp sauce and add shrimp/meat mixture. Sprinkle with tinapa flakes and cracklings. Garnish with shrimps, green onions, celery, hard-boiled eggs. Serve with calamansi juice and patis.

Serves 6-8

1. You can add fresh or blanched pechay baguio, cut into strips.

2. For Pancit Malabon, rice noodles are thicker.

3. Instead of squid, use steamed and shelled oysters.
4. Salted duck's eggs as substitute to chicken eggs.



Chicken Asparagus soup

In this recipe you can use different parts of the chicken from it's meat to the liver and gizzards.

1 whole chicken back, thighs, liver and gizzards

1 tbsp. minced garlic

1/2 cup chopped white onions

salt and pepper to taste
1 cup elbow macaroni

1 can white asparagus spears, cut in 1 in. long

1 small size potato cubed

1 cup sliced celery
1 cup carrot cubed
2 cup cabbage, shredded

2 hard-boiled eggs chopped
1/2 cup milk

Cook chicken parts in 5 cups of water, simmer for 25 minutes.
Remove the chicken meat.

Put stock in a freezer after it has cooled off for 30 minutes to 1 hour to allow excess fat to surface.
Skim fat.
Continue simmer in low heat.

Meanwhile, flake chicken meats and cut liver and gizzards in thin strips.
Saute garlic, onions and chicken meat in oil, season to taste, add to broth and simmer for 15 minutes.

Add potatoes and macaroni elbow, continue cooking.

Add celery and carrots and simmer for another 10 min.

Add cabbage and milk 5 min. before serving.

Garnish with eggs and green onion.

Serve hot

Till next time,



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