Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado or Sautéed Bean Sprouts is a sauteed mung bean sprouts with shrimp, chicken, tofu, carrots, and bell pepper with chicken or shrimp broth. This is also super easy to prepare and to cook kind of dish. You can add leftover chicken, beef or even fish on it.

This is my version of Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe! Enjoy!

 

Ingredients:

8-10 cups mungbean sprouts

1/4 pound pork lean, pre-boiled

¼ – 1/2 pound shrimp, shelled

5 pcs. tofu, fried (optional)

1/2 cup carrots, julienned

4 stalks green onion, sliced diagonally, thinly

1 cup chicken broth

3 cloves garlic, minced

1 pc. large onion, chopped

2 tbsp. fish sauce

2 tbsp. cooking oil

½ tbsp. salt or salt taste

¼ tsp. pepper or pepper to taste

 

Directions:

In a wide pan over medium heat, pour in the cooking oil, then sauté the garlic and onion.

Add the pork, tofu, shrimp and fish sauce and cook for 10 minutes.

Add the mungbean, and chicken broth and cook for 5 minutes. Season with salt and pepper to taste.

Turn off the heat and stir in the green onion.

Serve while is hot with steamed rice.

Share with your family and friends! Enjoy!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
Print Recipe
Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
Print Recipe
Ingredients
Servings:
Recipe Notes

Wash and soak mungbean sprouts in water for 5 times before cooking and do not over cooked the mungbean sprouts, it does not taste good when it’s soggy.

Share this Recipe
Powered byWP Ultimate Recipe
Atchara (Pickled Green Papaya) Filipino Recipe!!!

Atchara (Pickled Green Papaya) Filipino Recipe!!!

Atchara or Achara is a popular Filipino side dish made of grated green papaya. The grated papaya is squeezed out then combined with carrots, red and green pepper, garlic and onion. The vegetables stored and refrigerate in a sealed bottle with vinegar, salt and sugar for at least a week to maintain its sweet and sour taste.

This tangy relish is a perfect complement to barbeque, fried chicken and fish, beef and etc.  Atchara is usually served as side dish together with fried or grilled food. This is my version of Atchara (Pickled Green Papaya) Filipino Recipe. Enjoy!

 

Ingredients:

4 – 6 cups grated green papaya

2 pcs. carrots, finely sliced

1/2 pc. big onion, finely sliced

1 pc. small ginger, finely sliced

1/2 pc. green pepper, sliced into strips

1/2 pc. red pepper, sliced into strips

5 cloves garlic, finely chopped

1/4 cup of rock salt

3/4 cup sugar

1 – 1 1/2 cup vinegar

 

Directions:

Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.

Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.

Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.

Add spoon full of salt or salt to taste.

Place in glass jar/s and top with vinegar.

Refrigerate for atleast 1 week.

Serve as sidings,

Share and Enjoy!

Atchara (Pickled Green Papaya) Filipino Recipe!!!
Print Recipe
Atchara (Pickled Green Papaya) Filipino Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.
  2. Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.
  3. Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.
  4. Add spoon full of salt or salt to taste.
  5. Place in glass jar/s and top with vinegar.
  6. Refrigerate for atleast 1 week.
  7. Serve as sidings,
  8. Share and Enjoy!
Recipe Notes

Clean & sterilized jars, it is important to preserve the atsara longer.

To sterilize, place the glass or jar in a pot or pan of boiling water for 10 minutes. Place upright with the lid facing up and carefully remove with a thong.

Share this Recipe
Powered byWP Ultimate Recipe
Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

rellenong manok

Rellenong Manok is a festive Filipino  dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact. 

The name Rellenong Manok iterally means “Stuffed Chicken”.  “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken.  So for this festive dish the body of the bird is  painstakingly de-boned and only the wings and legs remain intact.  Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.

The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together.  Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience.  Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.

This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.

Have fun.

Here’s a video by Nides showing you how to de-bone a chicken!

 

Ingredients:

1 whole chicken, shape kept and de-boned

2 tbsp. soy sauce

1 1/2 tbsp. sugar

2 tbps. calamansi or lime  juice

For Stuffing:

1/2 kg. ground pork

1 can vienna sausage, drained and sliced

1/2 cup bacon, diced

1 cup ham, diced

1/4 cup carrots, minced

1/4 cup sweet green peas

3-5 whole eggs, hard boiled, peeled

1/2 cup cheddar cheese, grated

1/4 cup pickle relish

1/4 cup breadcrumbs

1/4 cup raisins

2-3 tbsp. soy sauce

1/2 cup butter

1 tbsp. sugar

1 tbps. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.

Mix all the remaining stuffing ingredients well in a bowl.

Stuff the chicken in all parts.

Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.

Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

Open the foil and rub chicken with butter and put back in the oven until golden brown.

Serve while its hot,

Share with family and friends,

Enjoy!!!

Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
For Stuffing:
Servings: people
Instructions
  1. Marinate chicken in soy sauce, sugar and calamansi juice (lemon juice) then set aside.
  2. Mix all the remaining stuffing ingredients well in a bowl.
  3. Stuff the chicken in all parts.
  4. Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
  5. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
  6. Open the foil and rub chicken with butter and put back in the oven until golden brown.
  7. Serve while its hot,
  8. Share with family and friends,
  9. Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry

Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but  a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.

This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.

For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) RecipeSuman Malagkit (Sticky Rice Roll in Banana Leaves) RecipeKutsinta (Brown Rice Cake) RecipeMaja Blanca (Coconut Pudding ) Filipino RecipePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsBiko (Sweet Rice Cake) Treat and Macaroni Salad Recipe.

This is my version of Chicken Curry Filipino Style Recipe. Enjoy!

 

Ingredients:

1 kl. chicken, cut into serving sizes

2 pcs. medium carrots, chopped(optional)

2-3 pcs. potatoes, quartered

2-3 pcs. bell pepper – red & green, cut into strips

2-4 pcs. large hot chili peppers, sliced(optional)

3 tbps. curry powder

1 cup concentrated fresh coconut milk or canned coconut milk

1 tbsp. fish sauce (patis)

1 cup water

1 pc. large onion, quartered

2-3 cloves garlic, minced

2 tbsp. cooking oil

1 tbsp. salt or salt to taste

1 tbsp. pepper or pepper to taste

 

Directions:

Add the cooking oil in a pan over medium heat.

Then fry potatoes until color turns light brown, drain and set aside.

Sauté garlic and onions in the same pan.

Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.

Add the curry powder, the salt and pepper.

Continue stirring for another 2 minutes and add water.

Cover and simmer for 10- 15 minutes or until chicken is half done.

Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.

Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.

Remove from heat.

Serve while it’s hot,

Share and Enjoy!

Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Add the cooking oil in a pan over medium heat.
  2. Then fry potatoes until color turns light brown, drain and set aside.
  3. Sauté garlic and onions in the same pan.
  4. Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.
  5. Add the curry powder, the salt and pepper.
  6. Continue stirring for another 2 minutes and add water.
  7. Cover and simmer for 10- 15 minutes or until chicken is half done.
  8. Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.
  9. Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.
  10. Remove from heat.
  11. Serve while it’s hot,
  12. Share and Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Macaroni Salad (Filipino Style) Recipe!!!

Macaroni Salad (Filipino Style) Recipe!!!

maxresdefault

Filipino Style Macaroni Salad is typically served during special occasions like birthday parties, weddings, Fiestas and specially Christmas and New Year’s Eve.  Macaroni Salad is very easy to prepare and to cook. It doesn’t take a lot of time to prepare this mouth-watering dessert, snack or appetizer.

Macaroni salad in the Philippines is usually made with macaroni noodles; mayonnaise, condensed milk and all-purpose cream,  fruit cocktail, kaong, raisins, nata de coco and cheese make the recipe more delicious. My grandmother is a big fan of Macaroni salad she makes it even if there’s nothing to celebrate. I’ve watched her cook and I make it even better!

For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) RecipeSuman Malagkit (Sticky Rice Roll in Banana Leaves) RecipeKutsinta (Brown Rice Cake) RecipeMaja Blanca (Coconut Pudding ) Filipino RecipePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsBiko (Sweet Rice Cake) Treat!

This is my version of Filipino Style Macaroni Salad. Enjoy!!!

 

Ingredients:

1 pound chicken breast or thigh meat, skinless and boneless

16 ounces (1 pack) elbow macaroni, uncooked

5-7 pcs. hard boiled eggs, peeled and coarsely chopped

1 cup ham, cubed

1 pc. large carrot, peeled and diced

1 cup quick-melt cheese “eden or velveeta chesse”, cubed

½ cup sweet pickle relish

1 can (14 ounces) crushed pineapple

1 cup raisins

1-1/2 cups mayonnaise

½ cup sweet condensed milk

1 pc. medium onion, peeled and diced

½ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Add macaroni in a pot of salted boiling water and cook for about 8 to 10 minutes or until firm to bite.

Drain, rinse under cold running water until completely cool then set aside.

Add chicken meat in a pot and enough water to cover. Bring the water to a boil and then lower to a simmer.

Simmer chicken for about 15 to 25 minutes or until cooked.

Drain from liquid, allow to completely cool and shred then set aside.

Bring water to a boil in a pot then add the diced carrots and cook for about 30 seconds.

Remove from water and plunge into an ice bath until completely cool. Drain, then set aside.

Combine all the ingredients in a large bowl and gently stir together until evenly distributed.

Season with salt and pepper to taste and refrigerate for about 30 to 60 minutes to allow flavor’s to meld.

Serve cold,

Share and Enjoy!!!

Macaroni Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Macaroni Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Ingredients
Servings: people
Instructions
  1. Add macaroni in a pot of salted boiling water and cook for about 8 to 10 minutes or until firm to bite.
  2. Drain, rinse under cold running water until completely cool then set aside.
  3. Add chicken meat in a pot and enough water to cover. Bring the water to a boil and then lower to a simmer.
  4. Simmer chicken for about 15 to 25 minutes or until cooked.
  5. Drain from liquid, allow to completely cool and shred then set aside.
  6. Bring water to a boil in a pot then add the diced carrots and cook for about 30 seconds.
  7. Remove from water and plunge into an ice bath until completely cool. Drain, then set aside.
  8. Combine all the ingredients in a large bowl and gently stir together until evenly distributed.
  9. Season with salt and pepper to taste and refrigerate for about 30 to 60 minutes to allow flavor’s to meld.
  10. Serve cold,
  11. Share and Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe