Hospitality Management (Asian Cuisine)
Philippines
(Philippine Cuisine-Menu Example)
(Contact the Author for more details)
APPETIZER
Onion Rings Recipe
Onion
Rings Recipe is an excellent crunchy appetizer. Best to consume when it's hot,
and paired with your favorite spicy mayo-ketchup dip.
Prep Time10 mins
Cook Time25 mins
Total
Time35 mins
Course: Appetizer
Cuisine: American,
Filipino
Keyword: Appetizer
recipe, Onion Rings
Servings: 2
Calories: 580kcal
Author: Ed
Joven
Ingredients
·
1 cup plus
2 tablespoons all-purpose flour
·
1/4 cup cornstarch
·
2 teaspoons baking
powder
·
1 teaspoon coarse
salt plus more to taste
·
1
1/3 cups ice-cold water
Instructions
1.
Place onions in a large bowl filled with cold water and soak 10 minutes.
2.
Heat 2 inches of oil in a deep, heavy-bottomed pot to 365 degrees.
3.
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
4.
Whisk in ice-cold water and place batter bowl over a bowl of ice.
5.
Drain white onions and dry thoroughly between layers of paper towels.
6.
Working one handful at a time, dip onions in batter, allowing excess to drip
back into bowl, and gently place in oil.
7.
Fry, turning once, until crisp and golden, 3 minutes.
8.
Transfer to a paper towel-lined tray to drain and sprinkle with salt to taste.
9.
Serve with mayo-ketchup dip.
SALAD
|
BUKO,
SAGO AND GULAMAN SALAD INGREDIENTS: |
·
250g
Sago (Raw Tapioca Pearls)
·
2-2½
Liters of water, for boiling
·
2
boxes Alsa Gulaman Red and Green, cooked and diced
·
3
young coconuts, meat scrapped
·
1
pack (250ml) All Purpose Cream
·
1
can (300ml) Sweetened Condensed Milk
·
1
can (154ml) Evaporated Milk
|
BUKO,
SAGO AND GULAMAN SALAD INSTRUCTIONS: |
Cook the Sago:
·
First,
you have to cook the sago “tapioca pearls” according to package direction. We
need to use a large pot and 2 liters of water, then bring into a boil. Never
add or drop your sago into unboiling water or else it will start to stick
together and at the bottom of your pan.
·
Cook
for about an hour or so, stirring every now and then until sago cooked through
and becomes translucent. And when you’re done fire off, drain your sago in a
large colander and rinse in running water to stop the cooking process. Transfer
into a large bowl and set aside or you can refrigerate them if you want.
Cook the Gulaman:
·
Cook
your gulaman according to package direction. Pour gulaman mixture into a mold,
refrigerate and let it set completely. When your Gulaman is completely set you
can cut them into cubes, it’s up to you what size you prefer and set aside. And
if you want to add or use nata de coco instead of gulaman, you have to drain it
completely before using.
Prepare the salad:
·
In
a small bowl, combine the all purpose cream, sweetened condensed milk and
evaporated milk and mix until well blended. You can also add vanilla essence,
if you want.
·
At
this point all ingredients have been prepared and we are ready to make our
salad. In a big salad bowl, combine all ingredients and mix until well
combined.
·
Refrigerate
your buko sago gulaman salad for at least 2 hours before serving.
SOUP
|
CHICKEN
SOTANGHON SOUP INGREDIENTS: |
·
1/4
kilo Sotanghon noodles
·
1
cup Chicken meat
·
5
cups chicken stock
·
2
pieces tomatoes
·
2
tablespoon Canola oil
·
4
pcs cloves of garlic, minced
·
1
small sized onion, sliced
·
1
tablespoon fish sauce/Patis
·
4
pcs dried Black mushrooms (optional)
·
4
stalks of scallions, chopped
|
CHICKEN
SOTANGHON SOUP COOKING INSTRUCTIONS: |
- In a small bowl with hot water,
put int and soak the dried black mushrooms for about 15 minutes.
- Remove the mushrooms from the
water, drain and squeeze out excess the water.
- Cut the mushrooms stems and
discard, slice mushroom caps into fourths.
- Heat Canola oil in a frying pot.
- In a medium heat, saute onions and
garlic for 3 minutes then add tomatoes, and saute for another 2 minutes.
- Add mushrooms, chicken meat and
Fish sauce. Cover the frying pot and simmer for about 3 minutes.
- Add the chicken stock, cover it
again and bring to boil.
- When it boils, add-in the
Sotanghon noodles into the Chicken soup and simmer until the sotanghon
noodles are tender and cooked.
- Garnish the soup with chopped
scallions.
- Serve hot with steamed rice
and fried chicken
·
alks
of scallions, chopped
MAIN
DISH
|
HALABOS
NA HIPON INGREDIENTS: |
·
1/2
Kilo fresh shrimps or prawns
·
1/2
can 7-Up or Sprite
·
1
head garlic, minced
·
Canola
oil
·
salt
and pepper
·
scallions
for garnish
|
HALABOS
NA HIPON COOKING INSTRUCTIONS: |
·
Heat
a frying pan on high heat then and add oil.
·
Sauté
garlic then add shrimps. Give it a quick stir don’t cook it yet.
·
Add
the Soda(7up or Sprite) bring it to a boil until it is reduced.
·
Make
sure you are in high heat to reduce the liquid faster, if you do this in low
heat the shrimps might overcook and the shrimp shell will stick on the meat
making it hard to eat.
·
Add
salt and pepper to taste.
·
Garnish
with scallions then Serve hot.
SIDE
DISH
Ensaladang Labanos Recipe
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: Filipino
Servings: 3
Author: Eduardo
Joven
Ingredients
·
1
1/2 cups Labanos radish
·
2 pcs
tomatoes thinly sliced
·
1 small
onion thinly sliced
·
1/3 cup vinegar use
Sinamak if want it spicy
·
salt
and pepper to taste
Instructions
1.
Peel and slice the Labanos(radish) really thin.
2.
In a bowl, put the radish and sprinkle with 2 tbsp salt. Mix well, set aside
for about 25 minutes.
3.
After 25 minutes, squeezed the salted radish. Wash with water and drain.
4.
Squeezed again, making sure to remove all the excess salt and water.
5.
In a bowl, combine all the other ingredients. Add the radish.
6.
Add more salt and pepper according to your taste.
7. Serve with fried fish
or pork.
DESSERT
Mango Float Recipe
Mango
Float is very a delicious Filipino dessert, a big hit during Christmas and New
Year celebration. Mango float are my family's favorite dessert and the
ingredients are not expensive.
Prep Time15 mins
Cook Time40 mins
Refrigerate5 hrs
Total
Time5 hrs 55 mins
Course: Dessert
Cuisine: Filipino
Keyword: Filipino
Desserts, Pinoy Desserts
Servings: 6 people
Calories: 300kcal
Author: Eduardo
Joven
Ingredients
·
3 large
ripe mangoes sliced
·
1 cup whipping
cream (chilled & whipped until doubled in size) or 1 box (200g) Frosty
Whip Cream Powder, whipped according to package
·
1 250ml
nestle all-purpose cream, chilled
·
1/2 cup sweetened
condensed milk
·
1/2 tsp. vanilla
extract
·
1/4 tsp. salt optional
·
1 pack
graham crackers
Instructions
1. Prepare an 8×8 baking
dish glass or any similar container and set aside.
2.
Wash mangoes, cut both sides off the pit, peel and slice the flesh thinly.
Don’t throw the pit, scrape the flesh and reserve.
3.
In a mixing bowl, whip the cream until light and double in size. Add in chilled
all-purpose cream, condensed milk, vanilla extract and a pinch of salt and mix
until well combine. At this point you can taste test your cream and adjust the
sweetness according to your taste.
4.
Divide the whipped cream mixture into 3 parts, so you can have a 3-layer mango
float.
5.
To assemble the mango float, first you have to arrange graham crackers in your
baking dish. Lay the crackers flat and even until you cover the whole bottom of
the pan. Use scissors or sharp knife to trim the crackers, if needed.
6.
Pour 1 part of the cream mixture at the top of crackers and spread evenly.
7.
Top with mango slices and add reserve scraped mangoes.
8.
Place another layer of graham crackers and repeat process until you have 3
layers, ending with cream and sliced mangoes on top. Don’t throw extra graham
crumbs, crushed it finely & dust it on top of your mango float.
9.
Chill for 8 hours or overnight to set completely before serving.
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