Recipes: Fried everything, and a side of white rice.

Food I grew up with: Fried everything, and a side of white rice.

 

I was given a chance to re-write my mother’s collection of recipes that she fed me. What I find strange with the recipes is that most of them are a list of ingredients and how to cook and put them all together. I also don’t know how to convert kilos to pounds and that is what my mom used to measure if she ever did.  

 

 

 

What is a traditional Filipino breakfast?

I don’t know. What I do know is that almost everything had meat and rice.

This is a menu my mother gave to the maid*   that took care of me.

Monday: Breakfast: egg (upside down) w/ hot chocolate, pork and beans, tinapa

     Noon: Tinolang Manok (Lakatan Banana)

                 French Shanghai

     Dinner: Tinolang Manok

                 Fried Fish (Dalagang Bukid/ Bangus)

Tuesday: Breakfast: Bacon

                 Binati egg

     Noon: Adobong manok and Baboy w/ mongo sprout

                 Calabasa and patani beans veg.

     Dinner: Barbeque

Wednesday: Breakfast: Corned Beef and Tinapa

     Noon: Pakbet,  Fried porkchops

     Dinner: Giniling na karne w/ potatoes and carne w/ ketchup

(Thursday didn’t have a menu- mom must have been home)

Friday: Breakfast: Longanisa w/ sliced mangoes, fried rice

 

So at least I know I was fed well. Thanks Mom.

 

Like most traditional recipes most of the recipes take time. Give yourself sometime to cook these recipes- without taking your time it just doesn’t taste the same or get someone who has the time to do it for you. When I cook these recipes I give myself from 5pm-7pm. For big dinners I give myself a day. Remember, quick and easy isn’t always the best thing when you’re cooking a meal.

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Alright so my mom use to collect these Del Monte Quality: Kitchenomics recipes. Which I thought was really cool; well it was always cool- because it had the best recipes ever. The bonus of typing these recipes out is that it has easy to read measurements (sorry mom but your handwriting is hard to read) Del Monte recipes use a lot of canned pineapples- so if you got them use them- if you don’t- stock up.

 

Meatballs Surprise with Sweet and Sour Sauce

 

¼ k. pork, chopped

2 tbsp. Shelled and finely chopped shrimps

2 tbsp. Chopped turnips

2 tbsp. Chopped carrots

2 tbsp. Chopped spring onions

2 tbsp. Chopped onion

1 tbsp. Flour

1 tsp. Salt

 ½ tsp. Ground pepper

18 quail eggs, hard boiled and shelled

½ cup fine bread crumbs

1 whole egg

½ cup cooking oil

Sauce: ¼ cup tomato sauce

            3 tbsp. Banana ketchup

            2 tbsp. Vinegar

            6 tbsp. Sugar

            1 cup water

            1 tsp. Salt

            1 tsp. Soy sauce

            2 tbsp. Cornstarch dissolved in 3 tbsp. Water

            ¼ cup carrots, cut into half-moon shape

            2 stems of celery; cut 1” long

            ¼ cup red bell pepper, cut 1” long

            2 medium sized tomatoes, quartered

            1 medium onion, cut into 6 parts

            ½ cup pineapple Chunks

 

Mix the first 9 ingredients. Add bread crumbs and egg. Blend thoroughly with clean hands until tacky. Coat each quail egg with 1 tablespoon of the meat mixture. Shape into balls. Fry in hot oil until golden brown and set aside.

 

Sauce: Bring to a boil the first seven ingredients, stirring constantly. Add carrots and cook until half-done. Add bell peppers. Boil for 1 minute. Stir in onion and celery. Thicken sauce with dissolved cornstarch. Simmer for 1 minute. Turn off heat. Add pineapple chunk and tomatoes. Arrange meatballs in platter and pour in sauce. Serve hot.

Makes 8 servings

 

 Chicken Livers Hawaiian

 

½ k. Chicken livers, halved

¾ cup pineapple tidbits, well-drained

1 carrot, cut into strips (julienned)

½ cup of chopped celery

¼ cup chopped onions

½ cup green peas

1 green bell pepper, cut into strips

1 tbsp. Brown sugar

2 tbsp. Pineapple syrup

1 cup water or chicken broth

1 ½ tsp. Salt

½ tsp. Pepper

1 tbsp. Cornstarch dissolved in pineapple syrup

2 tbsp. Margarine

¼ cup oil

Marinade: 1 tbsp. Soy sauce

            4 tbsp. Pineapple syrup

            ½ tsp. Pepper

            ½ tsp. Salt

 

Marinate halved livers for at least 1 hour. Fry in hot oil until light brown

Set aside.

Stir-fry onions and vegetable in margarine until half done. Add green peas, pineapple tidbits and water (chicken broth) Season. Simmer for 10 minutes. Add fried livers. Thicken sauce with cornstarch mix. Continue simmering for about 3 minutes.

Makes 6 servings

 

Sweet and sour Lapu-Lapu (milk fish)

 

¾ k. Lapu-lapu fillets, cut into cubes

¾ cup pineapple tidbits, well drained

1 ½ cups bean sprouts (toge)

100 g. Sliced green beans

1 red bell pepper, cut into strips (julienned)

1 tsp. Crushed garlic

2 tbsp. Flour

1 tsp. Sugar

½ tsp. Pepper

1 tbsp. Spy Sauce

½ tsp. Salt

¼ tsp. Vetsin

1 cup water

¼ cup oil

Marinade: 2 tbsp. Pineapple syrup

            2 Tbsp. Soy sauce

            ½ tsp. Salt

            ¼ tsp. Pepper

 

Marinate fish cubes for 1 hours. Dredge in flour. Fry until golden brown. Set aside

Sauté the garlic, toge, green beans and bell peppers, pour water and remaining pineapple syrup. Season. Add pineapple tidbits and fish cubes. Thicken sauce with flour.

Simmer for 3 minutes.

Makes 6-8 servings

 

Summer Breeze

 

Pineapple Juice

½ cup mango puree

1 cup of water

6 tbsp. White sugar (can be replaced with honey or brown sugar)

 

Boil water and sugar. Cool. Mix the pineapple juice and mango puree.

Serve with crushed ice.

Makes 6 servings

 

Pina Pork Estofado

 

600 g. Pork, cut into serving portions

3 cups of pineapple Chunks

1 carrot, cubed

2 plantains (saba Bananas) sliced and fried

1 green bell pepper, cut into strips

1 onion, sliced

¼ cup flour

1 clove garlic, crushed

1 bay leaf

8 peppercorns

1 tsp. Salt

1 cup of water

¼ cup cooking oil

Marinade: Pineapple syrup

            2 tbsp. Soy sauce

            ½ tsp. Ground pepper

 

Marinate pork for 1 hour. Reserve Marinade. Dredge pork in flour. Fry until golden brown. Set aside. Sauté garlic and onions. Add pork. Season. Pour water, syrup and marinade. Simmer until pork is tender. Add carrots, bananas, red and green bell peppers. Serve hot.

 

Chicken Samba

 

700g. Chicken breast, deboned

½ cup Vienna sausage, slices

1 cup of potatoes, cubes and fried

1 cup carrots, cut into desired shape

1 red bell pepper, cut into strips

1 cup green peas, cooked

1 onion, sliced

2 tbsp. Grated cheese (optional)

1 pc. Chorizo de bilbao (optional)

2 tsp. Salt

1-8’  oz. Can of tomato sauce

½ tsp. Pepper

1 cup water

¼ cup margarine

Marinade:

1 tbsp. Soy sauce

1 tsp. Salt

¼ tsp. Pepper

 

Cut chicken meat into cubes. Marinate for one hour. Stir-fry cicken meat in margarine until slightly brown. Set aside.

Sauté onions. Add chicken, chorizo de bilboa, Vienna sausage, green peas, tomato sauce and water. Season. Simmer for 5 minutes. Add vegetables. Continue simmering until cooked. Top with grated cheese. Serve hot.

Makes 6-8 servings

 

Pork Chop Royale

 

7 pcs. Pork chop, skin removed

2 tbsp. Ketchup

1 tsp. Crushed garlic

1 onion, sliced

½ tsp. Salt

½ cup water

¼ cup oil

3 cups of sliced pineapple

100 g. Green beans, diagonally sliced

Marinade: Pineapple syrup

2 tbsp. Soy Sauce

2 Tbsp. Brown Sugar

¼ tsp. Pepper

 

Marinate pork chops for 1 hour. Grill while brushing meat with hot oil until brown. Set aside

Sauté garlic and onions. Pour water. Add seasonings. Add pork chops. Simmer for 30 minutes or until tender.

Stir-fry green beans. Set aside.

Garnish pork chops with sliced pineapples. Put green beans on the side. Pour sauce on top of the meat and sliced pineapples.

Makes 7 servings

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One comment

  1. This blog’s great!! Thanks :).

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