Filipino Food Store » pineapple

Fruit Salad

Hilda — Sat, 06 Jun 2009 14:20:17 +0000

When summer comes fresh fruits are in season! Nothing beats a great day filled with a healthy delicious snack or dessert! Enjoy this easy to make fruit salad recipe.

Fruit Salad

Ingredients:

1 apple, cored and diced

1 ripe mango, peeled and diced

5 big strawberries sliced

about half a cup of pineapple chunks

about half a cup of watermelon sliced

about half a cup of melon

2 tablespoons of lemon juice

1 teaspoon of cinnamon powder

2 tablespoons of honey

chopped fresh mint leaves

Procedure:

In a bowl mix the lemon juice, with honey and cinnamon. Set aside, in another bowl mix all the cut fruits. Toss in the fruit with the lemon-honey-cinammon mixture. Topped with fresh mint leaves.

Filipino Style Pizza (Lechon Manok with Kesong puti)

Hilda — Wed, 13 May 2009 10:57:18 +0000

I am one of the few people that doesn’t like pizza. For simple reason that its too good yet lavishly rich in calories. Not that I’m concerned with my weight but I feel guilty everytime I’m indulging this italian pie that has been internationally embraced as their own. Anywhere we go we’ll definitely find pizza with the local flavor of its own. Here’s my own rendition of Filipino Style Pizza

Filipino Style Pizza (Lechon Manok Flakes topped with kesong puti)

Pizza Dough ( check the recipe here)

For Pizza Sauce
8 ripe tomatoes
salt, pepper
thyme and rosemary
2 tbsps of olive oil
1 clove of garlic

In a boiling water drop the tomatoes and take them off after 3 seconds. Wash the tomatoes in running water. This procedure will help you take off the skin. Quarter each tomatoes and take off the seeds. In an electric mixer, start by throwing in the thyme and rosemary, then add the garlic. Put all the tomatoes, the olive oil ,salt and pepper and mix well.

Pizza Toppings
Chicken flakes meat from your Chicken Lechon left-over
1 small shallots
1 tsp of curry powder
salt
2 tbsps of olive oil
1 ripe mango

1 cup of pineapple chunks
1 onion sliced
1 red pepper
1 cup of Kesong puti

Sauté first the chicken flakes in olive oil with shallots for about 3 minutes. Then add the curry powder. Deglace the chicken with 1 tbsp of lemon juice, add a little bit of salt then turn of the fire. Spread over the pizza tomato sauce prepared over the pizza dough. Arrange the chicken flakes alternately with mango slices, onion, red pepper and mozzarella cheese. Drizzle it with olive oil and bake for 20 minutes at 200° Celsius.

Ginataaang Sugpo sa Pinya

Hilda — Wed, 13 May 2009 10:23:35 +0000

I had this wonderful experience to visit my friends in Bicol. And when we talk about Bicol we cannot avoid talking about Bicol specialties such as Bicol express and Laing. My friend shared me this delicious recipe of prawn with coconut milk, pineapple and some curry really delicious!

Ginataang Sugpo sa Pinya (Prawn Pineapple Curry)
for 2 personnes

Ingredients:
8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk

In a wok fry rapidly the eggplant with 2 tbsp of olive oil. Reserve the eggplant. In the same wok, put the remaining olive oil and add the green curry paste and curcuma. Pour the coconut milk and simmer over low fire. At the first boil add the pineapple, the pineapple juice, the chilis and prawns. Cook for about 3 more minutes. Season it with some fish sauce. Add the fried eggplant and turn off the fire.

Sweet and Sour Pork

Hilda — Tue, 08 Jul 2008 12:13:11 +0000

Ingredients:

1 kilo of pork loin slice them bite size pieces

1 egg

half a cup of flour

some cooking oil for frying

3 cloves of garlic

1 onion

some ginger chopped (you can replace this with ginger powder)

1 red bell pepper cut in cubes

1 green bell pepper cut in cubes

1 can of pineapple chunks (drained) and reserve the juice

2 tablespoons of soy sauce

some salt,

1 tablespoon of catsup

1 teaspoon of sugar

1 tablespoon of vinegar

1 teaspoon of cornstarch

some water

Procedure:

Start by beating the egg, then put the flour in a plate. Heat your pan with cooking oil. Put your pork in the beaten egg, add salt and pepper. One by one dredge the pork in the flour and fry them. Cook each side for about three minutes or until its golden in color. Set aside your fried pork. In another clean casserole, pour some cooking oil and start sautéeing your ginger, garlic and onion. add your pork then mix them well. Toss in the peppers and the pineapple. Add all your seasonings: sugar, salt, pepper,catsup, vinegar and soysauce. Put some pineapple juice (about a quarter of a glass) in your pan. Mix them well. Cover and let it simmer gently over low fire. Before turning off the heat, dissolve your cornstarch in a tablespoon of water and add this on to your dish to thicken the sauce. Turn off the fire and serve hot with rice.

Pineapple Jam

Hilda — Sun, 15 Jun 2008 18:45:00 +0000

This is perfect with pandesal and hot coffee in the morning or spread over on your hot pancakes.

Ingredients:

1 Kilo of pineapple

1 kilo of sugar

Procedure:

The rule in making jam is very easy it is one is to one. One kilo of sugar for every kilo of fruits. So you will have to measure your pineapple after you peel it off and cut in small pieces. You will be needing a crockpot or any casserole with a thick surface that can resist long cooking over a low fire. After you cut and measure your fruits and sugar you will have to macerate them together for a minimum of one hour. You can already macerate them directly on your casserole. So put your fruits and sugar on your casserole and let it macerate for an hour or until the juice have all come out. Put this on stove over low fire covered and let it simmer. Once it boils you need to guard your jam to avoid overcooking or burning it. Once the liquid becomes syrupy and thicker you can take it off from the fire. You need to pasteurize the jars you will be needing. You need to boil them at 100°celsius. Afterwhich, you can pour your jam on their jar. Cover them and put them upside down, this technique will help in sealing your jams. You can normally conserve them from two to four months.

Prawn Pineapple Curry

Hilda — Fri, 13 Jun 2008 14:32:25 +0000

Let’s talk about shrimp. In Philippines you will see them in all sizes, in all prices and with different levels of goodness. There’s the king size prawns, the gambas, the suwahe and there’s also the baby ones, alamang. You’ll find them fresh, dried or even prisonned in a bottle. Anyway you want it. So if you love shrimp this recipe is for you.

Ingredients:
8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk

Procedure:

*published with permission from Dhanggitskitchen

Chicken Curry

Hilda — Fri, 13 Jun 2008 14:22:26 +0000

Curry is a delicious dish that’s very international. Although India has popularized it, almost each nation have their own version of this dish. Japanese curry is dark and sweet, Thai’s could be green, yellow or red that’s characterized by its spicyness. Pinoy curry is less aggressive compared to other curries but I just love it the way it is.

Ingredients:

1 kilo of chicken cut in serving portion

1 tablespoon of curry powder

3 cloves of garlic

1 onion sliced

1 small ginger sliced

1 red bell pepper cut in cubes

1 carrot peeled and cut in cubes

half a cup of potato peeled and cut in cubes

2 eggplants sliced (you can soak them in water to avoid discoloration)

2 bay leaves (laurel leaves)

half a cup of kakang gata (coconut cream)

half a cup of coconut milk

Procedure:

Always start by heating the saucepan. Pour the cooking oil, fry the chicken. You dont need to cook them we are just sealing the juice and we want some discoloration. As soon as the color turn light brown you can already take them out from the pan. You can add more oil if necessary, then fry the eggplants. Be sure to squeeze the water and juice of the eggplant before putting it in the pan. Cook them well on all sides, then take them off from the pan. Add the ginger and garlic. As soon as the beautiful odor comes out put the onion, bell pepper, potato and carrots. Put back the chicken and stir. Sprinkle the curry powder and add the bay leaves. Sautéing the ingredients dry with the curry increases the flavor. Always add your herbes before adding your water or any liquid for that matter. Pour your coconut milk. Let it simmer covered over medium fire, about fifteen to twenty minutes. As soon as the chicken and the vegetables have become soft and tender you can pour now the coconut cream. Put salt to taste. Cover and simmer for a couple of minutes. Before finally finishing off the cooking, add the fried eggplant and put back the cover. Turn off the heat. You can add siling labuyo (hot chili pepper) to you curry if you want it spicy. You can also put some pineapple chunks on your chicken curry to add a little bit of sweetness.

You can also try Shrimp Curry in pineapple

Chicken Pineapple

Hilda — Mon, 09 Jun 2008 15:35:25 +0000

That delicious blend of pineapple sweetness and sourness in a creamy chicken dish, a taste you will surely love!

Ingredients:

1 kilo of chicken (you can use whole chicken cut into pieces or choice of our favorite parts)

1 tsp of grated ginger

3 cloves of crushed garlic

one onion sliced

half a cup of pineapple chunks

one red bell pepper cut in cubes

2 laurel leaves (bay leaf)

1 tsp of patis (or 1 tsp of salt)

pepper

one carrot peeled and cut into cubes

1 tsp of curry powder

1/4 cup of evaporated milk

2 to 3 tbsps of cooking oil

half a glass of water

Procedure:

In a casserole put the cooking oil then sauté the ingredients starting with the garlic, add up the onion as soon as the flavor of garlic comes out. Put the garlic right after the onion, continue sauteeing. Then add the chicken and red bell peppers sauté for about three minutes or until the chicken has changed color on all sides. Add the carrots and the pineapple. Mix well. Put all the spices; pepper, patis, bay leaves, curry and the salt. Put the water and let it simmer for about ten to fifteen minutes. When the juice has reduced add the evaporated milk and lower the fire and continue simmering for five more minutes. Then this dish is ready.