Siomai

Aside from Siopao this is one of the most well love Chinese influenced Filipino food.

Ingredients:
1 kg ground pork (proportion of fat to lean meat is 1:3)
1/3 cup chopped singkamas
1/3 cup chopped carrots
1 large onion, minced
bunch of spring onions
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
wanton wrappers

For the sauce:
soy sauce, calamansi, sesame oil and chili paste

Procedures:
Mix all the ingredients for the filling in a bowl. Meanwhile, boil water and brush steamer with oil. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.

Serve with soy sauce, calamansi and sesame oil. Chili paste is optional. Or you can served it fried like the photo.

Lumpiang Bangus Shanghai

A healthier version of lumpiang shanghai instead of using the traditional ground pork this recipe uses bangus meat.

Ingredients:

1 pack bangus back fillet, minced  

1 medium white onion chopped

1 medium carrot, chopped

small bunch of kinchay, chopped

1 tbsp soy sauce

1 egg

salt and pepper to taste

a dashseasoning liquid

lumpia (spring roll) wrapper

Procedure:

Mix all (except the lumpia wrapper) the ingredients together with the bangus meat. Depending on the size of your wrapper, place a tablespoon of the meat mixture at the middle of the wrapper. Roll the wrapper, wrapping the mixture inside, sealing the ends of the lumpia roll.

Fry rolls until golden brown. Serve with sweet & sour/ sweet chili sauce or ketchup.

Camote Chips

Ingredients:

Sweet potatoes

Vegetable or Canola oil

Salt, as you like

Procedure:

Peel then slice them evenly and as thinly as you like.

Rinse the sweet potato slices and then soak for about half an hour in cold water.

Drain the sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.

In a large, heavy pan or pot, heat about 1/2 inch of oil.

Fry a single layer of sweet potato slices to the oil—only add as many slices as fit in a single layer.

Fry the sweet potato slices until they just start to darken on the edges, about 3 minutes per batch.

Transfer sweet potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.

Serve or store in an air-tight container at room temperature for up to two days.

Cheesy Potato Balls

Ingredients:

2 cups mashed potatoes

1 egg, lightly beaten

3/4 cup shredded cheese

1/2 cup dry bread crumbs

Oil for frying

Procedure:

Place mashed potatoes in a large bowl. Stir in the egg, cheese and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. In a skillet, heat oil. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm. 

Oven Baked Cornflake Crusted Chicken Fingers

Ingredients:
2 pieces chicken breast - cut into long strips
3 cups cornflakes cereal (crushed)

Marinate:
1/2 cup plain yogurt
1 tsp paprika
1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder

Procedure:
Marinate the chicken and set it aside in the fridge for half an hour.
Line a baking sheet with baking paper. Pre-heat the oven to 375 degree F.
Crush the cornflakes roughly.
Coat the chicken pieces with the cornflake mixture. Press it slightly.
Place the chicken on the baking sheet; lightly drizzle a bit of olive oil on top of the chicken strips. Bake until the chicken is cooked through and brown. Serve warm with your favorite dipping sauce.


Inspired by: http://www.mykitchensnippets.com/2012/07/oven-baked-cornflakes-crusted-chicken.html

Crispy Chicken Wings

Ingredients:
1 tbsp salt
2 tsps ground pepper
1 1/2 tsps paprika
3/4 tsp cayenne pepper
1/2 tsp garlic powder
3 to 4 lbs chicken wings, wing tips removed, drummettes and wings separated

3 cups all-purpose flour
1 tbsp salt
1 tbsp ground black pepper

Procedure:
Whisk salt, pepper, paprika, cayenne, and garlic powder in a small bowl. Sprinkle over chicken wings and mix well.  Place chicken in a bowl, cover, and chill overnight.

When ready to fry, let chicken stand covered at room temperature for 1 hour before frying.. Whisk flour, salt, pepper in a bowl.

Heat oil in a large heavy pan.   Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large baking sheet to allow chicken wings to drain after frying.

Dip chicken, one at a time into flour mixture, lightly coating the entire wing in flour.  Carefully add 10 to 12 wings into the hot oil and cook for 10 minutes or until golden brown.Cool for 10 minutes before serving.

Crispy-Coated Pork Belly Chops

Crispy on the outside, juicy on the inside!

Ingredients:
8 pork belly cuts about inches long each or .5 or less inch thick pork chops
Salt and Pepper
Ready-made breading (I used Crispy Fry)

Procedure:

Salat and pepper the meat to taste.
Fill pan with oil to cover at least half of the meat cut; put on high heat.
Dip meat (one by one) in ready made breading mixture
When oil is hot, fry the meat. Leave each side of the meat in the oil until the coating browns and becomes crispy. When this happens, lower heat to medium.
Leave meat for a few minutes until fully cooked.
Serve immediately with gravy, sweetened vinegar or your favorite dip. 

Mojos

Ingredients:
potatoes
Crispy Fry
milk
oil for frying

Procedure:
Cut each potato thinly. Heat oil. Dip each potato wedge into the milk and then dredge thoroughly in Crispy Fry. Deep fry wedges without overcrowding for about 1 1/2 minutes . Drain on paper towels and serve.

Honey Garlic Chicken Wings

Honey Garlic Chicken Wings is crispy fried wings get tossed in honey garlic sauce just before serving.

Ingredients:

Rub:
2 tsps salt
½ tsp ground black pepper
flour
12 large chicken wings, each about 6 ounces, wing tips removed

Sauce:
1/3 cup packed brown sugar
3 cloves garlic, minced
1 cup water
5 tbsps honey
1/8 soy sauce
1 tbsps cornstarch
1/3 cup water

Procedures:
Pat the wings dry. Sprinkle with salt and pepper. Deep fry twice.

Mix together the brown sugar, garlic, water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat. Serve immediately.

Sizzling Tuna and Tofu Sisig

Ingredients:

1 cup tuna chunks or solid – drained or fresh tuna fried then flaked
2 pcs tofu cut into small cubes and fried
1 white onion, chopped
1 pc red chili, chopped
1 tbsp calamansi juice
1 tbsp liquid seasoning
1 tbsp sugar
1⁄2 tsp pepper
butter
eggs, optional
mayonnaise, optional

Procedure:

Put in a bowl, tuna chunks, calamansi juice, liquid seasoning, sugar and pepper. Put butter and onions, in hot frying pan. Add tuna mixture and mix for a few seconds. Add cooked firm tofu and chili. Mix well. Served. You can also top it with fresh egg in a sizzling plate and mayonnaise.

Crispy Pork Belly

This is a yummy appetizer dish that is very easy to make.

Ingredients:
crispy think pork belly slices
Maggi Pork Seasoning
1 cup all-purpose flour
1 tablespoon cornstarch
1 ½ teaspoon salt
¼ teaspoon ground black pepper
1 cup cooking oil

Procedure:
Rub salt and pepper all over the pork chops.
Meanwhile combine flour, cornstarch and Maggi seasoning in a wide plate. Mix well.
Dredge each pork belly in the flour mixture. Cook in medium heat until crispy. Serve with vinegar. Share and enjoy!

Big Ben's Kitchen Longganisang Imus and Salted Egg Lumpia

Another longganisa experiment recipe :)

Ingredients:
Longganisa (minced)
Salted egg chopped
Onions
Salt and Pepper
Soy sauce
Lumpia wrapper

Procedure:
Mixed all ingredients. Season with salt and pepper. Place the filling in a lumpia wrapper and roll. Fry the lumpia until golden brown. Served with Big Ben's sukang sasa.

Tokwa’t Bagnet

Tokwa’t Bagnet is crispy tokwa and twice fried pork with dipping sauce.

Ingredients:

1 kilo pork liempo, cut

1/4 head garlic

1/2 tsp peppercorns

1 tsp salt

1 bay leaves

4 blocks tokwa, sliced

cooking oil for frying

chopped red onions and scallion for garnishing

Procedure:

Wash pork belly. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, then lower heat to simmer until pork is tender. Remove all scum that rises.

Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat until the pork turns brown. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.

Calamari (Calamares or Fried Squid)

Calamari or Calamares is a great finger food recipe and appetizers. This is very easy to prepare and can be serve on occasions or even simple meal of the day. Already featured a recipe years ago but this one uses Japanese breadcrumbs.

Ingredients:
500 grams squid, clean and cut into rings
1 egg, beaten
3/4 cup flour
1 cup panko/japanese breadcrumbs
salt and pepper to taste
oil for frying
1/2 teaspoon paprika(optional)

Procedure:
In a bowl, combine flour, paprika, salt and pepper. Mix well.
Add squid and deep in beaten egg then coated onto breadcrumbs.
In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
Remove squids and drain on paper towels.
Serve with garlic mayonnaise dip.

Mushroom Chicharon

One of the popular healthy alternative snack craze. Here is an easy recipe. 

Ingredients:

Fresh Oyster mushrooms

1 pack Crispy Fry

oil for deep frying

Procedure:
Cut mushroom into bite size pieces. Drenched vigorously in crispy fry. Deep fry until crispy. Served.

Deep Fried Salmon Fish Steaks

This is not a healthy way of cooking salmon but definitely the crunchy taste makes it like a calamari.

Ingredients:

1 egg, beaten

1 tsp milk

1/2 tsps salt

1/3 cup flour

1/3 cup cornstarch

250 grams salmon bellies sliced to two inches

1 tsp basil

½ tsp black pepper

juice of two calamansi

Procedure:

Marinade fish in calamansi, salt and pepper

Combine flour, salt and pepper in one bowl

Beat milk and egg in another bowl

Combine cornstarch and dahs of slat, pepper and basil in a 3rd bowl.

Dip the strips of salmon, into the flour mixture first, then into the egg wash, and then back into cornstarch mixture.

Deep fry at 375F until golden brown.

Serve with tartar sauce

Chicken Lollipops

Ingredients:

1 lbs chicken lollipops

salt and pepper

flour

2 tbsps or more store bought  teriyaki or bbq sauce 

Procedure:

Season chicken lollipops with salt and pepper. Dredge in flour and deep fry chicken pieces until crispy. Set aside. Drizzle with sauce and serve.

Fried Tofu Nuggets

Fried Tofu Nuggets are reminiscent of chicken nuggets and can be dipped in ketchup, barbecue sauce or ranch dressing.

Ingredients:

1 block firm or extra-firm tofu, pressed or tokwa

flour

egg

bread crumbs

salt and pepper to taste

Procedure:

Slice tokwa into serving pieces of your choice.

Place flour seasoned with salt and pepper in a bowl.

Place bread crumbs in a separate bowl. Beat egg.

Dip each tokwa in flour, egg then bread crumbs.

Repeat until all pieces are coated.

Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!

Oven-baked BBQ Chicken Wings

A yummy easy oven dish that one can make requiring not too much effort.

Ingredients:
chicken wings
bottled bbq sauce of your choice

Procedure:
Preheat oven to 425 degrees F (220 degrees C). Place chicken wings in a baking dish lined with foil. Bake, uncovered, in the preheated oven for about 45 minutes basting with sauce at least twice.Serve.

Fried Tokwa

Tokwa is a soft cheese-like food made from soybeans and produced by curdling soya milk with a coagulant or curdling agent.

 

Ingredients:

blocks of tokwa

oil

 

Dipping sauce:

3/4 cup of white vinegar or any other type of vinegar

2 tbsp of soy sauce

3 tbsp of brown sugar,

1 red onion, minced 

5 cloves, garlic, minced

1 pc chili pepper, minced (optional)

 

Procedure:

Sliced tokwa into smaller blocks. Fry in hot oil until crispy on the outside.

Dipping sauce:

Combine the liquid ingredients and let it boil on low heat in a small sauce pan. Stir thoroughly when it boils and add in the sugar. Continue simmering until the sugar is totally dissolved, about 2 minutes. Remove from heat and let to slightly cool. Add the other ingredients and stir once again.