Filipino Recipes

Sinigang na baka is one of my favorites. It is a sour but tasty dish. The tamarind taste is very delicious and I am sure you’re going to love it.

Here is a recipe on Sinigang na Baka Recipe

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 kilo beef, cubes (for stewing)
• 12 pieces tamarind (sampaloc)
• 1 big onion, diced
• 6 big tomatoes, quartered
• 2 pieces radish, sliced
• 4 pieces gabi, peeled & cubed
• 1 bundle sitaw (stringbeans) (cut into 2″ long)
• 1 bundle kangkong (cut into 2″ long)
• salt and patis (fish sauce) to taste
• water

Procedure:

• Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
• In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
• Add onions, tomatoes and tamarind juice.
• Add gabi then simmer for a few minutes.
• Add string beans (sitaw) and kangkong stalks.
• Add kangkong leaves then serve.
• Season with salt and patis to taste then serve.

Chopseuy is a filipino food that is cooked with a mixture of vegetables. The delicious thick sauce will make your mouth water for more. Here is the way I cook Chopsuey.

Cooking Information:

• Estimated Time: 45 minutes

Ingredients:

• 1/4 kilo pork, sliced into 1 inch strips
• 1/4 kilo shrimps, shelled and halved
• 1/4 kilo chicken liver and gizzard, sliced into small pieces
• 1/4 kilo cauliflower
• 1/4 kilo string beans
• 1/4 kilo snow peas
• 1/4 kilo cabbage, squares
• 2 stalks of leeks, cut into 2″ long pieces
• 3 stalks celery, cut into 2″ long pieces
• 5 cloves of garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, strips
• 1 piece green bell pepper, strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken broth
• 3 tablespoons of sesame oil
• 3 tablespoons of fish sauce
• 4 tablespoons of corn oil or vegetable oil
• salt

Procedure:

• Sauté garlic, onions and pork in a big pan.
• Add chicken liver and gizzard.
• Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until the pork and chickens are cooked.
• Mix in the shrimp and vegetables. Add the remaining 1 cup of stock, fish sauce and the dissolved cornstarch.
• Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
• Add salt and pepper to taste.