1. Sinigang na Bangus Recipe

Sinigang na Bangus Ingredients:

1 milk fish (bangus) ;  cut into desired  pieces
1 ginger root, crushed
2 tomatoes, quartered
1 onion; sliced
1 radish; sliced
1 eggplant, sliced
5 string beans cut into 2” lengths
1 cup kangkong leaves
Sinigang mix or 2 crushed tamarind (sampalok)
5 cups water
Salt or fish sauce (patis)

Sinigang na Bangus Cooking Instructions:

In a casserole, parboil fish with enough water to cover. Add ginger root. Simmer until fish is half cooked.  Add onion, tomatoes, andsinigang mix. Simmer for few minutes, then add vegetables. Season with salt or fish sauce according to taste. Cook until done.  Serve hot!   

This recipe goes with my theme because its a filipino and served fancy by me and my parents enjoyed this meal very much.  

2. Adobong Pusit Recipe

Squid Adobo Ingredients:

1/2 kilo squid
1/2 cup water
1/2 cup vinegar
1 onion; chopped
1 tomato; chopped
4 cloves garlic; crushed
1/4 cup soy sauce
1 cup water
2 laurel leaves
1/2 tablespoon ground pepper
Sugar to taste
Salt to taste

Squid Adobo Cooking Instructions:

Wash and clean the squid by removing the eyes, membrane, and stomach.

Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.

In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.  

this goes with my food because its a filipino fancy food. 

3. Pancit Canton Recipe

Pancit Canton Ingredients:

1 package 1 lb pancit canton (egg noodles)
2 cups chicken broth 

Meat and Seafood Ingredients: 

• 1 cup pork;  cut in strips
• 1 cup chicken breast; boiled and cut in strips
• 1 cup shrimps; shelled

Vegetable Ingredients

• 2 cups cabbage; cut in strips
• 1 cup chicharo (sweet peas)
• 1 medium carrot; cut into strips

1 onion; chopped
4 cloves garlic; crushed
2 tablespoons soy sauce
Salt and pepper
Cooking oil
2 calamansi or lemon; sliced

Pancit Canton Cooking Instructions:

In a wok, saute garlic and onion. Add meat ingredients and continue sautening until meat becomes tender. Add soy sauce and simmer for a while. Add broth and season with salt and pepper to taste. Add the vegetable ingredients and when crispy tender, add the pancit canton. Mix well and cook until done. Serve hot with sliced calamansi.  

This food is very popular all over the Philippines just like adobe this was also a favorite for me to cook and my family enjoyes this very much 

4. Fried Flour-Couted Farm Frog

Fried Farm Frog Ingredients:

1/2 kilo palaka (farm frog) legs
1/2 tablespoon salt
1 tablespoon flour
1/4 tablespoon ground black pepper
Cooking oil

Fried Farm Frog Cooking Instructions:

Remove the feet and skin of the palaka. Wash and clean. Drain and dry in paper towel. Set aside. 

Mix salt, flour, and pepper together in a paper bag. Drop 5 pieces ofpalaka legs in the bag and shake. Take it out and deep fry in hot cooking oil until golden brown. Serve hot!   

This food ties into my them being a fancy filipino food. i didnt cook this one because i couldn't find frogs to cook. 

5. Catfish Adobo Recipe

Catfish Adobo Ingredients:

1 large cat fish (hito); cut in pieces
1/3 cup vinegar
1/4 cup water
1/4 cup soy sauce (or 1 tablespoon salt)
1 root ginger; cut in 3 and crushed
1 head garlic; pounded
3 tablespoons olive oil
1 fish bouillon cubes
1/4 tablespoon pepper
1 bell pepper (optional add-on); sliced

Catfish Adobo Cooking Preparation:

Wash and clean the fish removing all entrails. Cut into desired pieces and put in a cooking pot. Add garlic, vinegar, water, pepper, ginger, fish bouillon cubes and soy sauce. Cover pot and boil until little sauce is left. Add 3 tablespoons of olive oil. Simmer and serve.  

This food goes with my theme by being a filipino and being fancily served my dad liked this the most because he loves sea food. 

6. Pancit Bihon Recipe

Pancit Bihon Ingredients:

1 package 8 oz pancit bihon (rice stick noodles)
2 cups chicken broth

Choose two of the meat following ingredients:

• 1 cup chicken breast; boiled and shredded in strips (preferred)
• 1 cup shrimps; shelled (preferred)
• 1 cup pork;cut in strips
• 1 cup pork, beef, or hotdog sausages

Choose two (2) of the vegetable ingredients;

• 2 cups cabbage; cut in strips (preferred)
• 1 carrot; cut into strips (preferred)
• 1 cup bagiuo beans; sliced

1 onion; chopped
3 cloves garlic; crushed
2 tablespoons soy sauce
Salt and pepper
Cooking oil
2 calamansi or lemon; sliced
1 tablespoon chopped scallions

Pancit Bihon Cooking Instructions:

Soak pancit bihon noodles to soften for 10 minutes.

Boil chicken in 3 cups water. Save 2 cups of the broth.

Saute gralic and onion, then add the meat ingredients. Season with soy sauce, then add the broth. Add the vegetables followed by salt and pepper to taste. When vegetables are cripspy tender, add the pancit bihon. Cook, stirring often, until all liquid has evaporated.

Garnish with scallion and serve with sliced calamansi or lemon.   

This food goes with my theme fancy filipino foods by being a filipino food and being served in a fancy way. 

7. Chicken Pastel Recipe

Chicken Pastel Ingredients:

• One 1 1/2 kilo chicken, cut in pieces
• One can (14 ounces) Vienna sausage, sliced
• 3 potatoes, diced
• 1 carrot, diced
• 1 up mushrooms, cut in half
• 1 green bell pepper, sliced in strips
• 1/2 cup sweet peas
• 1 onion, minced
• 1/4 cup grated cheese
• 1 cup margarine
• 2 cups chicken stock (broth)
• 1/2 cup evaporated milk
• 4 tablespoons soy sauce
• 1 lemon extract (juice)
• 1 egg, beaten
• Salt and pepper to taste

Pie Crust

• 2 cups flour
• 1/2 cup corn oil or vegetable oil
• 1 teaspoon salt
• 1/4 cup of water            
  
  

  Chicken Pastel Cooking Instructions:

  
  
  • In a bowl, marinate chicken lemon juice and soy sauce for an hour.
  • In a skillet, melt margarine and brown chicken, set aside.
  • Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
  • Transfer to a baking dish.
  • Pre-heat oven to 450 degrees Fahrenheit.
  • On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
  • On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
  • Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
  • Bake until golden brown (about 15 minutes).  
    
    
    this recipe goes with my theme fnacy filipino foods by being a fancy filipino food.