Filipino Food Store » patis

Prawn & Bean Sprouts Salad

Hilda — Sat, 06 Jun 2009 13:36:17 +0000

When warm weather comes salad recipes are a must! Here’s one healthy recipe of prawns and bean sprouts you will definitely love!

Prawn and Bean Sprouts Salad

Ingredients:

for the salad
100 g of vermicelli noodles (glass noodles) 2 carrots 50 g of bean sprouts 150 g of shrimps (cooked and without shells)

for the sauce 1 small ginger 1 tsp of soy sauce 2 tbsp of sesame oil 1 tsp of sesame seeds 3 tbsps of lime juice 1 tsp of honey

Cook the vermicelli or glass noodles in a big casserole with water as you would cook a pasta noodle. Let it cook for five minutes only then drain it. Wash it with cold running water to avoid from sticking. Wash and peel the carrots and courgette. Cut them in julienne strips. In a bowl mix all the vegetables together with the vermicelli noodles and cooked shrimps. For the sauce mix together all the ingredients in a small bowl and add just before serving.

Chicken Binakol

Hilda — Fri, 22 May 2009 10:32:44 +0000

Ingredients:

3 cloves of garlic pounded

1 thumbsized ginger pounded

1 onion chopped

4 stalks of lemongrass (tanglad) white part only

1 kilo of chicken cut in serving portions

1 cup of scraped coconut meat (buko)

2 cups of water

3 cups of coconut water (the liquid inside the coconut)

some fish sauce to taste (patis)

some cracked pepper corn

1 chicken cube

1 cup of leaves of siling labuyo (chili leaves)

some cooking oil

Procedure:

Start by sautéing the garlic, ginger and onion with some cooking oil. Add the chicken when the onion becomes transparent. Dissolve the chicken cube in the 2 cups of water then let it boil. Add some fish sauce, peppercorn to taste. Pour the 3 cups coconut water and let it simmer for another hour or until the chicken is soft and tender. Add the coconut meat and chili leaves then turn off the fire. You can serve this inside a coconut for a fancier presentation.

Pancit Palabok (Pancit ng Malabon)

Hilda — Fri, 15 May 2009 14:38:25 +0000

“Ang dami mo namang palabok” in other words you have so much blah, blah. Try this favorite dish of my dad that he wouldn’t mind eating them every single morning for his breakfast

Pancit Palabok or Pancit Malabon
450 gms fat bihon (rice noodles)
some water
1 T achiote seeds (or red food coloring)
¼ C cooking oil
½ C ground chicharron
¼ C fish sauce (patis)
½ tsp ground black pepper
2½ T calamansi juice
2 T cornstarch mixed with 1 T water
2 C shredded pechay baguio or any cabbage will do, blanched
1 pound medium shrimps, peeled and fried (reserve heads and peels for broth)
1 C crumbled chicharron
2 C chopped boiled pork
1 pound cooked squid , sliced
3 hard cooked eggs, sliced
2 T crumbled fried garlic slices
2 T sliced green onions
calamansi juice and fish extract

Cook the noodles in water. When softened, cook in a pot of boiling water until tender but still firm. Drain and set aside. In a small skillet heat the cooking oil and achiote seeds in low heat for 1 minute. Strain and discard seeds. Set oil aside. In a large pan, boil 4 cups water and reserved shrimp heads and shells and a dash of salt. Lower heat and simmer for 5 minutes. Remove shells and discard. Add cornstarch mixture and simmer for a few minutes until sauce has thickened. Add the ground chicharron, the achiote oil, black pepper, fish sauce (patis) , and calamansi juice. Mix well.

Add the cooked noodles and toss until noodles are well coated. Transfer into a large serving platter. Top with shredded cabbage, shrimps, pork adobo, chopped chicharron, squid, garlic, spring onions, and sliced eggs. Serve it with a slice of calamansi.

Ginisang Munggo

Hilda — Fri, 25 Jul 2008 12:59:10 +0000

This is my dad’s secret recipe.

In Philippines it is common to eat ginisang munggo and paksiw na bangus on Fridays. I have tasted diferent version of this dish , but I assure you this version of my dad is the best.

Ingredients:

1 cup of mongo or mungo beans

1 cup of ampalaya leaves ( you can replace this with kangkong if you want)

one pack of chicharon laman

4 pieces of tinapang galungong

2 tablespoons of patis (nuocnam or fish sauce)

250 g of shrimps (tails and head removed)

250 of pork cut in cubes

3 cloves of garlic

1 onion sliced

3 tomatoes cut in cubes

some cooking oil

2 liters of water for cooking the mongo beans or munggo

salt and pepper

Procedure:

Start first by cooking the munggo beans. You can use a pressure cooker, a crock pot or any deep casserole. Put the washed munggo beans and water. Cover and bring to boil. Cook your munggo beans for at least two hours to be sure of its softness. In a separate casserole put some cooking oil and sauté your garlic, onions and tomatoes. Ad your pork and shrimps. Then add your tinapa meat (you need to shread the tinapa with your hands removing the fishbones, heads and tails). Pour your munggo on this casserole and let this simmer for another fifteen minutes. Put your fish sauce, salt and pepper. Add your ampalaya leaves and chicharon, cover and turn off the fire.