adobong atay (Chicken Liver)

INGREDIENTS:
1/2 chicken liver
1/4 bottle soy sauces
1 tbs. salt
2 Chops onion
5 teeth of garlic chops
5 spoon cooking oil
1 tbs. black peeper
6 spoon of vinegar






HOW TO COOK ADOBONG ATAY (CHICKEN LIVER)?

first put the pan into the gas stove make sure the pan is hot when the pan is hot put the cooking oil into the pan and make sure the oil is hot and then put together the onion and garlic when the garlic and onion turning into golden brown put the atay (chicken liver) cook up to 10 minutes. after 10 minutes put the soy sauces,vinegar and salt cook again up to 5 minutes after 5 minutes taste it when the flavor is good cook again up to 15 minutes then after 15 minutes put it into the plate and serve with a hot rice..

chicken intestine

INGREDIENTS:
1/2 kilo chicken intestine (bituka ng manok)
2 tbs. salt
1/2 bottle soy sauces
1 whole garlic
1 pack magic sarap


HOW TO COOK CHICKEN INTESTINE?
First marinaded the chicken intestine into soy sauces,chop garlic, salt, and magic sarap marinaded up to 30 minutes to 1 hour after marinaded the chicken put into the bamboo stick and cook into the burning coil if the the chicken intestine changes the color into brown pull out the in the burning coil and put into the plate and serve with a hot rice. enjoy your meal.

fried frog

INGREDIENTS: 1/2 kilo farm frog(palakang bukid) 2 tbs. salt 1 teaspoon black peper 1/2 bottle oil HOW TO COOK FRIED FROG: First make sure the frying pan is hot put the 1/2 bottle of oil into the frying pan make sure the oil is hot and then put the frog into the pan when the frog was golden brown put into the plate and serve with soy sauces, vinegar and fried rice. enjoy your foods.

Sea Foods

UKOY

Ingredients:

1 cup small shrimps
1 egg
1 cup water
3/4 cup cornstarch added to
1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp patis
dash of MSG
oil for deep frying

HOW TO COOK UKOY?

Wash and clean shrimps drain and set aside. Beat some egg them add water, cornstarch mixture, baking powder, baking soda, salt patis, and shrimps. Stir to mix.

Heat the oil in a wok or skiller. Drop about 2-3 tbsp. of the mixture and fry until golden brown and crisp. Dry on absorbent paper. Serve with vinegar and garlic sauce.

ADOBONG PUSIT:

ingredients:

1 kilo pusit/squid
1 1/2 tsp. salt
1 small bay leaf
1/4 tsp. pepper
3-4 cloves garlic, minced
1/3 cup vinegar
1 tsp. sugar
1/4 cup water
3 tbsp. cooking oil
1 small onion, thinly sliced

HOW TO COOK ADOBONG PUSIT?

Pull out head of the pusit (squid), tentacles, innards and transparent ribs the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs. Wash and drain bodies and tentacles. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade. Put the onion in hot oil. Add drained squids, until the juices evaporates (about 10-12 minutes) strain marinade, add the squids. Let simmer for about 15 minutes.

the classical foods of the filipino

LECHON MANOK

Ingredients:

1 whole chicken

3 tablespoons of brown sugar or white sugar

1 cup soy sauce

1 head garlic, minced

Ginger root

3 tablespoons of calamansi juice or lemon juice

½ cup of sprite, 7up or buko juice

2 cups of lemon grass

1 teaspoon ground black pepper

2 tablespoon of oil

1 tablespoons of salt

HOW TO COOK LECHON MANOK???

Marinate the whole chicken in the calamansi juice, minced garlic, chopped onions, ginger, soda, sugar and pepper. Let stand marinate in the refrigerator for 2hr or 3hr.

Preheat oven to 200 degrees up to 300 degree Celsius.

Rub salt and oil all over chicken.

Dump the whole marinate mix inside the chicken.

Cook the chicken for 1hr & 30 minutes until golden brown.

DESERT

Leche Flan:
INGREDIENTS:

1 can (390g) evaporated milk

1 can (390g) condensed milk

10 egg yolks

1 teaspoon of vanilla extract or lemon essence for the caramel

1 cup sugar

3/4 cup water

HOW TO COOK LECHE FLAN>>

Mix sugar and water well and boil in a saucepan for a few minutes till the sugar is caramelized. Pour this into aluminum molds. You can choose any shape - oval, round, square or triangle. Pour the caramelized mixture into the bottom of the molds. Mix evaporated milk, condensed milk and the egg yolks in a deep bowl and mix well by hand. For easier mixing, you can also use a blender. You can now pour the mixture into the molds, about 1 to 1 1/4 inch thick. Individually cover the molds with aluminum foil and steam for 20 minutes.

If you want to bake the mixture, place the molds in a large baking dish half filled with hot water. Preheat the oven to 370 degrees before baking. Bake for 45 minutes. After cooling, you can put them in the refrigerator.

Serving: To loosen the flan from the molds, use a knife and run it around the molds. Place a platter on top of the molds and quickly turn it upside down, so the flan comes out with the brown caramel on top. This dessert is always served cold.

TURON:

INGREDIENTS:

oil for frying

8 egg roll wrappers

4 ripe bananas

brown sugar

slices of jackfruit (optional)

HOW TO COOK TURON>>

Slice the banana lengthwise and roll into brown sugar. Then wrap each slice with an egg roll and roll over a few more times on brown sugar. To seal in the wrapper, brush with a little amount of water. Then each roll is deep fried till the sugar is caramelized.

If you want to include the jackfruit, wrap a slice of jackfruit around the banana then roll into brown sugar. Wrap with the eggroll wrapper and follow through with the same steps as above.

This dessert is best served when hot.

HALO-HALO:

INGREDIENTS:

2 tbsp kaong

2 tbsp leche flan

2 tbsp langka (jackfruit)

2 tbsp of macapuno (sweet coconut meat sold in bottles)

2 tbsp kidney beans, garbanzos

2 tbsp of sweetened banana

2 tbsp of sweet yam (ube)

2 tbsp of sweetened corn kernels

evaporated milk

crushed or shaved icetall clear glass or bowl

scoop of ice cream

HOW TO PREPARE HALO-HALO>>
Most of the ingredients are preserved and easily purchased from the grocery. This then makes it convenient for anyone to make this dessert an everyday treat.



CASAVA PUDDING:

INGREDIENTS:

2 pounds grated cassava

6 tablespoons coconut cream

2 cups of coconut milk

5 whole eggs

6 tablespoons of condensed milk

one 13-ounce can of evaporated milk

grated coconut and ½ cup sugar

toppings

2 egg yolks, beaten

HOW TO COOK CASAVA PUDDING>>

Preheat the oven to 350F. Combine all ingredients and mix well in a mixing bowl. Save the 6 tbsp of coconut cream for the topping. Mix well and pour the mixture into a buttered 11 inch shallow rectangular pan. Bake for about 30 minutes. Mix the egg toppings well and spread evenly on top of the pudding and bake for another 25 minutes. This served best after cooling time.






CARAMEL TART:

INGREDIENTS:
1 tbsp flour

1 cup milk

1 cup golden syrup

1 cup brown sugar

1 tbsp white sugar

1 tbsp butter

2 eggs, separated

½ tsp vanilla

HOW TO COOK CARAMEL TART>>

First beat the eggs till you come up with a stiff white whip, then put in the sugar. Continue beating this mixture for a few more minutes. Set this aside. Using a saucepan, combine all the ingredients and cook till mixture starts to boil. Remember to constantly stir the mixture while boiling. Then put the mixture into baked pastry shells. Put the white egg mixture on top and bake for about 10 minutes or till the meringue turns slightly brown. This served best when cooled down to room temperature.

There are a lot more varieties of delicious Filipino desserts to feast on. These may range from fresh fruits to cooked and baked desserts. With the Filipino ingenuity to come up with their own delectable recipes, one can always look forward to tasting all these delicious desserts anytime. It's really worth the time to taste and savor these Filipino desserts.