Appetizer
Home Up Appetizer Snacks n Breakfast Main Dish Dessert

 

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Atchara 
Basic Salsa
Bola-Bolang Hipon
Bola-Bolang Karne
Calamares
Chicharon
Crispy Chicken Wings
Kilawin
Kue Kiam With Sweet and Sour Raddish
Lumpiang Macao
Rellenong Itlog
Siopao
Sisig
Spicy Squid
Squash with Baby Corn Soup
Squash Ukoy
Sweetcorn Chowder
Tausi Chicken Feet
Tofu Dip
Tokwa't Baboy
Ukoy
Garlic Peanut

Atchara (Pickled Unripe Papaya)

Sangkap (Ingredients):
    
     4 cups grated green papaya
     1/2 cup coarse salt
     1 cup vinegar
     2 carrots, thinly sliced
     1/2 green bell pepper, thinly sliced
     1/2 red bell pepper, thinly sliced
     1 small ginger, cut into strips
     5 cloves garlic, thinly sliced
     1/4 onion, thinly sliced

     PICKLING mixture:
     1 cup vinegar
     3/4 cup sugar
     1 tsp. salt
Pagluto (Cooking Procedure):

  1. Boil mixture, stirring constantly until sugar is dissolved. Set aside and let it cool.

  2. Combine grated papaya and salt. Knead together for a few minutes.

  3. Wrap 1 cup at a time with a piece of cloth (it should be cotton) and squeeze out moisture. Soak grated papaya in vinegar overnight. Squeeze out as much vinegar from the papaya.

  4. Combine with the other ingredients. Pack in sterilized jars and pour hot pickling mixture over the vegetables. Let cool at room temperature. Cover jars tightly and refrigerate

Basic Salsa

Sangkap (Ingredients):          

    4 medium-size tomatoes, peeled and  chopped
     1/4 cup chopped onions
     1/2 cup chopped kinchay
     1 chili pepper, chopped
     2 tablespoons lemon juice
     1/8 teaspoon salt

Pagluto (Cooking Procedure):

  1. Combine all the ingredients in a bowl.

  2. Serve at room temperature or chill before serving.

 

Bola-Bolang Hipon (Shrimp Balls)

 

  

Sangkap (Ingredients):
    
     1 lb. shrimps, shelled and finely chopped
     1/4 lb. pork fat, finely chopped
     1/2 tsp. MSG
     Cooking oil
     5 tbsp. Flour
     1 tsp. salt
     10 water chestnuts, halves
     1 cup bihon (rice noodles) cut into 1" lengths or use Japanese quick cooking
          noodles called "Samen"
 

 

Pagluto (Cooking Procedure):

  1. Combine shrimps, pork fat, flour, salt, MSG and egg. Moisten hands with water and shape into 20 walnut-sized balls. Press water chestnuts into each ball and shape again to enclose it.
     

  2. Place noodles on wax paper, roll shrimp balls in them until well coated with noodles.

     

  3. Deep fry in hot oil 6-8 pieces at a time for 3 to 5 minutes until golden brown. Drain on paper towels.

    4.

Bola-Bolang Karne (Cocktail Meatballs)

 

  

Sangkap (Ingredients):
    
     Meat Balls
     1 lb. ground pork or beef
     1 med. onion chopped
     2 tbsp. shredded carrots
     1 cup white flour
     1 egg slightly beaten
     1 tsp. chopped celery
     2 tsp. salt
     1/4 tsp. pepper
     2 tbsp. soy sauce

     Sweet and Sour Sauce
     1/2 cup catsup
     1 tsp. tabasco
     1 tbsp. cornstarch dissolved in
     2 tbsp. water
     2 tbsp. soy sauce
     1 tsp. sugar
     1 tsp. vinegar
     1/4 cup water
 

Pagluto (Cooking Procedure):

Meat Balls    
     Combine all ingredients. Shape into balls, marble size. Place meat ball on a cookie sheet. Bake at 20-30 minutes or until golden brown at 350ºF.

Sweet and Sour Sauce  
     Combine all ingredients. Cook over medium heat stirring constantly until sauce thickens. Add cooked meat balls.
 

Calamares (Deep Fried Squid Rings)

 

  

Sangkap (Ingredients):
    

     3 pcs. squids, washed and cleaned
     1 pc egg
     1/2 cup corn starch
     1 teaspoon salt
     1/4 cup water
     1 cup bread crumbs or tempura flakes
       

Pagluto (Cooking Procedure):

  1. Clean and drain the squid of its ink. Slice off the tip of the head and the tentacles.

  2. Slice the squid into rings. Place in a bowl of ice water.

  3. Mix the egg, corn starch, salt and water into a batter. Place the bread crumbs in a bowl.

  4. Dip the squid rings until coated with the batter. Roll the rings with the crumbs until completely covered.

  5. Deep fry in 3 inches of corn or canola oil, 5 pieces at a time until golden brown.

  6. Serve with Thousand Island salad dressing as dip. Good for 2 servings.

Chicharon

 

  

Sangkap (Ingredients):
    

     2 lbs. pork rind or skin (trim most of the fat and discard)
     1 tsp. salt
     2 cups water
     cooking oil for deep fat frying
       

Pagluto (Cooking Procedure):

  1. Cut pork rind into 2" squares.   Sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 degree F oven for 3 hours.

  2. Cool and set aside in covered jars until ready to use.  When needed, pour oil to about 1/3 the depth of the pan. 

  3. Heat 5-8 minutes on medium high heat.   Fry pork rinds until they puff up (about 3-5 minutes).  Drain and serve with a mixture of 2 tbsp. vinegar, 1/8 tsp. salt and 1 clove crushed garlic.

Crispy Chicken Wings

 

Kilawin

 

  

Sangkap (Ingredients):
    

     1 kg chicken wings
     1 teaspoon salt
     1 teaspoon pepper
     ¼ cup soy sauce
     3 tablespoons Maggi or Knorr Seasoning
     6 pcs. kalamansi or lime
     ½ pc garlic, finely chopped
     1 cup cooking oil
       

Pagluto (Cooking Procedure):

  1. Marinate chicken wings with above mentioned ingredients and refrigerate overnight.

  2. Deep fry 2-3 pieces in one cup of cooking oil until brown. Serve with soy sauce/kalamansi dip.

Kue Kiam with Sweet and Sour Raddish

Sangkap (Ingredients):
    
     ¼ kilo pork fat, cut into fine pieces
     meat of 1 bid-bid (about 1/3 kilo), or
     2 dalagang bukid, mashed
     ½ kilo shrimps, chopped
     4 eggs
     1/3 cup cornstarch
     1 teaspoon vet-sin  (monosodium glutamate)
     salt and pepper to taste
     some chopped spring onions
     ¼ kilo leaf lard
     2 eggs, beaten
     lard for frying

     Sweet and Sour Radish

     4-5 radishes
     2 tablespoons salt for each sprinkling
     1/3 cup sugar
     3 tablespoons cider vinegar

  1. Peel and slice radishes very thinly. Add salt.
  2. Squeeze radishes and rinse in water. Repeat 3 times.
  3. Marinate with sugar, and vinegar for about 3 minutes.


Pagluto (Cooking Procedure):

  1. Mix all ingredients together and wrap in leaf lard with ends tucked in to form a 3 by 6 inch long.

  2. Steam this sausage for 30 minutes.

  3. Remove from steamer and cool.

  4. Cut into 1/3 inch slices diagonally and dip in beaten egg.

  5. Fry in lard until golden-brown.

  6. Serve with sweet and sour radish.

Lumpiang Macao

Sangkap (Ingredients):
    
     10 pcs. lumpia wrappers or spring roll wrapper
     1/2 lb. ground pork
     1/4 lb. chopped shrimp
     1/4 cup grated carrots
     1 clove garlic, minced
     1 egg slightly beaten
     3 tbsp. chopped onions
     2 tbsp. soy sauce
     1 tsp. sugar
     2 tbsp. salt
     1/8 tsp. pepper
     cooking oil

 Pagluto (Cooking Procedure):

  1. Combine all the ingredients except for the wrapper and cooking oil.
     

  2. Divide into ten parts. Place one part on a lumpia wrapper.
     

  3. Wrap it making a long thin cylinder. Moisten ends with water to seal.
     

  4. Fry in a medium hot oil until brown, rolling each piece to brown all sides evenly.
     

  5. Serve with sweet and sour sauce.

Rellenong Itlog

Sangkap (Ingredients):
    
     10 hard cooked eggs
     1/2 cup mayonnaise
     1 tsp. salt
     1/4 tsp. paprika
     1 tsp. chopped green onions
     1/8 tsp. cayenne
     5 stuffed olives, halved crosswise
 

Pagluto (Cooking Procedure):

  1. Remove egg's shell, cut egg lengthwise in halves.
     
  2. Remove yolks with a spoon.
     
  3. Mash and combine them with the rest of the ingredients except for the olives.
     
  4. Place mixture on egg and top with olive.

Siopao
 

 

  

Sangkap (Ingredients):          

Dough

1 ½ cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 ½ cups all-purpose flour
1 tablespoon baking powder
½ cup sugar
3 tablespoons pork lard
filling (see below)

 

Filling

2 tablespoons lard
6 cloves garlic
1 kilo pork shoulder (kasim), cut into large chunks
2 medium-sized onions, sliced
4 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons seafood sauce, or
1 teaspoon oyster sauce

            
Pagluto (Cooking Procedure):

DOUGH

  1. Into lukewarm water place 2 tablespoons sugar and yeast, and let stand for 10 minutes.

     

  2. Mix flour, baking powder, remaining sugar and lard.

     

  3. Add this mixture to the yeast mixture. Knead until smooth. Let rise for 2 hours.

     

  4. Divide dough into 24 to 32 small balls. Arrange balls on the table and fill each with a tablespoon of filling.

     

  5. Place each filled sio pao on a 2 inch square of wax paper.

     

  6. Let stand for ½ hour.

     

  7. Arrange sio pao in a steamer lined with cheesecloth or towel. Steam for 15 minutes.

     

FILLING

  1. Heat lard in a pan and sauté garlic.

  2. Add pork and brown lightly.

  3. Add all the remaining ingredients and cook until tender.

  4. Remove pork and dice it into ½ inch cubes.

  5. Return pork to mixture.

  6. Add seafood sauce, or oyster sauce, and use filling as above.

Sisig

 

  

Sangkap (Ingredients):
    

     2 kilos pork (preferably the cheeks)
     2 tablespoons of cooking oil
     2 tablespoons of garlic (bawang)
     ½ cup chopped onion (sibuyas)
     ¼ cup chopped chili pepper (sili)
     ¼ cup chopped grilled liver
     1 tablespoon liquid seasoning
     1 cup white vinegar
     ½ beef bouillon cube
     1 teaspoon ground pepper (paminta)
     2 cups stock
     patis
Pagluto (Cooking Procedure):

  1. Lightly roast the pork over a grill. Boil the pork until tender. Slice the pork into very small cubes.

  2. Heat cooking oil in a pan. Sauté the garlic, onion, pepper, pork cubes and liver.

  3. Add patis, vinegar, bouillon cube, seasoning and ground pepper to taste. Add in the 2 cups stock and let cook until tender. Serve hot in a sizzling plate.
     

Mungkahi (Suggestion):

     Spice up the sisig accordingly with siling labuyo.
     Warning: The sisig gets spicier  as it gets cold. You could also top the sisig with egg before serving. Serve with kalamansi for added flavor.

Spicy Squid
 

  

Sangkap (Ingredients):          

     2/3 lbs squid
     1 dried hot pepper, cut 1/2 long
     1 tsp. minced garlic
     1/2 tsp. sesame oil
     1 cup mixed vegetables, cut into pieces
     2 1/2 tbsp. each soy sauce, water
     1/2 tbsp. each sugar, wine
     1 tsp. each vinegar, cornstarch		  

            
Pagluto (Cooking Procedure):

  1. Prepare squid then cut into pieces, Mix in wine, salt and cornstarch and marinate briefly.

  2. Heat 2 tbsp. oil then stir fry squid until curls, remove squid. Use remaining oil to stir fry garlic, dried pepper until fragrant. Add vegetables and stir fry briefly. Add soy sauce, water sugar, wine, vinegar, cornstarch, and squid. Cover until steamy then stir fry to mix well

Squash with Baby Corn Soup

 

  

Sangkap (Ingredients):          

     vegetable oil spray
     1 medium-size onion, minced
     2 cups cooked squash puree
     2 tablespoons Gold Medal all-purpose flour
     1/4 teaspoon ground ginger
     1/8 teaspoon turmeric
     2 cups non-fat milk
     4 cups chicken stock
     1/2 cup slice baby corn
     chopped chives or parsley

Pagluto (Cooking Procedure):

  1. Heat a skillet and spray 3 times with vegetable oil.

  2. Sauté the onions lightly then stir in the squash puree. Cook for about 2 minutes.

  3. Blend the flour and spices with 1/3 cup of the milk. Stir into the squash mixture.

  4. Add the remaining milk and cook at low heat while stirring constantly until thick. Do not boil.

  5. Add baby corn. Serve hot garnished with chopped chives or parsley.

Squash Ukoy

 

  

Sangkap (Ingredients):          

    1 cup grated squash
     1/4 cup cornstarch
     a few pieces peeled shrimps
     salt		  

            
Pagluto (Cooking Procedure):

  1. Mix the cornstarch with the grated squash and shrimps.

  2. Sprinkle with a few drops of water if mixture is too dry.

  3. Season with salt, form into patties and fry until brown.

Sweet Corn Chowder

 

  

Sangkap (Ingredients):          

     vegetable spray
     1 medium-size onion, chopped
     1 stalk celery, chopped
     1 small red bell pepper, diced
     1 tablespoon Gold Medal  all-purpose flour
     1/2 teaspoon paprika
     1 1/2 cups chicken or vegetable  stock
     1 1/2 cups sweet corn kernels
     1 cup non-fat milk
     1 1/2 teaspoons lemon juice
     freshly ground black pepper
     2 tablespoons snipped chives

Pagluto (Cooking Procedure):

  1. Heat a saucepan then spray twice with vegetable oil. Sauté the onions, celery and red bell pepper until tender but not browned.

  2. Mix the flour and paprika with a little stock until dissolved. Stir into the saucepan. Cook for about 3 minutes, stirring continuously.

  3. Pour in the stock and cook until it boils and thickens, stirring occasionally. Add the corn. Cover and simmer for 3 minutes.

  4. Stir in the milk, lemon juice and ground pepper. Continue cooking over low heat but avoid boiling or the soup will curdle.

  5. Before serving, sprinkle with chives.

Tausi Chicken Feet

 

  

Sangkap (Ingredients):
    

     1 kilo chicken feet (cleaned)
     1 tablespoon crushed garlic (bawang)
     1 tablespoon minced ginger (luya)
     3 tablespoon black beans (tausi) mashed
     2 tablespoon soy sauce (toyo)
     2 pcs. chili pepper (siling labuyo) sliced
     2 cups water
     1 tablespoon sesame oil
     1 part star anise (sanque)
     yellow food coloring
     cooking oil
 


Pagluto (Cooking Procedure):

  1. Slice chicken feet and put into bowl with food coloring.  Heat cooking oil in a pan. Fry the chicken feet until crispy. Strain excess oil. Leave some oil in pan for sauté.

  2. Sauté garlic, ginger, black beans, soy sauce and chili. Add water and anise. Let boil for 5 minutes.

  3. Add in the chicken feet and sesame oil. Cover pan and cook until chicken feet is tender and sauce is thick.


 Mungkahi (Suggestion):

     You could also use a steamer or pressure cooker to make the chicken feet tender.

Tofu Dip

 

  

Sangkap (Ingredients):          

     8 oz. soft tofu
     2 tablespoons mayonnaise
     2 teaspoons dried dill
     1 teaspoon fresh lemon juice
     pepper to taste

Pagluto (Cooking Procedure):

  1. Combine all the ingredients in a blender. Puree until smooth.
  2. Store in a glass container, cover and refrigerate.
  3. Serve with crackers, vegetables or fruit.

Tokwa't Baboy

 

  

Sangkap (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)
 


Pagluto (Cooking Procedure):

  1. Lightly roast the pork over a grill. Boil the pork until tender. Slice the pork into cubes.

  2. Heat cooking oil in a pan. Fry the tokwa until golden brown. Slice into cubes after frying.

  3. Add soy sauce, vinegar, garlic and onion in a bowl. Mix the pork and tokwa into the bowl. Serve.
     

Mungkahi (Suggestion):

     You could add siling labuyo accordingly.  This dish goes best with pansit palabok or with lugaw (congee).

Ukoy (Shrimp Patties)

 

  

Sangkap (Ingredients):
    

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


Pagluto (Cooking Procedure):

  1. Strain the flour, cornstarch, baking powder, salt and pepper.  Add the atsuete water, katas ng hipon and egg. Mix well.

  2. In a saucer, put in some toge, chopped onions, tokwa and some shrimps.

  3. Measure 1/3 cup of the mixed batter and pour into the saucer.

  4. Heat cooking oil in a pan. Pour in the contents of the saucer into the heated oil. Fry until crispy and golden brown.

  5. Prepare some vinegar with crushed garlic, salt and pepper as sauce to your delectable ukoy.

Garlic Peanut

Sangkap (Ingredients):  

     1 1 lb. raw peanut (unshelled).
     1 cup Cooking oil
     1 clove garlic, chopped or just flatten it with skin.
     Salt to taste

     Red Pepper Flakes/powder (optional)

Pagluto (Cooking Procedure):

  1. Heat Oil in a skillet.

  2. Pour peanut and garlic, set stove to low heat.

  3. Stir peanut constantly to prevent burning at the bottom of the pan.

  4. Fry until garlic is golden brown.

  5. Strained and add salt and red pepper flakes or powder

  6. Let cool completely.

 

Copyright ©2002, Pamela P. Brune, All Rights Reserved

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