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. 

8. Filipino Beef Mechado Recipe

Beef Mechado Ingredients:

1 1/2 kilo beef; cut into desired pieces
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
1 onion; minced
4 cloves garlic; mined
1/2 cup soy sauce
1 can tomato sauce
2 stems kinchay (coriander); chopped
1 bell pepper
1 teaspoon ground black pepper
Cooking oil
MSG (optional)

Beef Mechado Cooking Preparation:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

Sauté garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continue sautéing until most of the broth coming out from the meat has evaporated (add water if necessary to soften). Boil until beef is tender and until little broth is left.

Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in medium low fire until potato and carrot are tender. Drop the bell pepper. Simmer for few minutes before serving. Serve hot! 

This meal ties into my theme because its a fancy filipino food and it was a very good meal to prepare.

9.Warek Warek Ilocano Food Recipe

Warek Warek Ingredients:

Pig’s meat and entrails (tongue, liver, intestine)
Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice
Pig's brain
Mayonnaise (optional)

Warek Warek Instructions:

Parboil intestines with sliced lemon or calamansi to remove the odor.  Parboil tongue until half cooked.  Wash and clean well the liver. 

Grill intestine, tongue, and liver. Slice into 1” long and 1/4” thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt, and pepper according to taste.    

This food ties into my theme by being a filipino food and being served fancy by me. 

10. Filipino Pata Tim Recipe

Pata Tim Ingredients:

1 kilo pork’s leg (pata)
1/4 cup soy sauce
3/4 cup pineapple juice
3/4 cup oyster sauce
5 cloves garlic; crushed
1 tablespoon rice wine
1 tablespoon pepper corns
1 red onion; chopped
3 bay leaves
Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions:

In a stock pot with enough water, simmer the pork pata with all the ingredients until fork tender.  Add hot water if necessary to replace the evaporated liquid. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth. 

Place lettuce in a platter. Put the pata over the lettuce. Set aside. 

Pata Tim Sauce Ingredients:

1 cup broth of pata
5 tablespoons cornstarch
Salt to taste

Pata Tim Sauce Cooking Instructions:

In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.  

Pour the sauce on top of the pata. Serve hot!  

this food was my favorite and it ties into my them by being a filipino food and being served fancy

11. Chicken and Pork Adobo Recipe

Chicken and Pork Adobo Ingredients:

1/2 kilo chicken; cut in serving pieces
1 kilo pork; cut in 11/2” square thick
1 head garlic; pounded
3 laurel leaves
8 tablespoons soy sauce
8 tablespoons vinegar
1 tablespoon grounded black pepper
11/2 cup rice water 

Chicken Pork Adobo Cooking Instructions:

Place all the ingredients together in a saucepan. Boil in medium fire until the chicken and pork becomes tender. Simmer until a saucy consistency is achieved. Season with soy sauce if needed or according to desired taste. Serve hot! 

This food is very popular all over Philippines so i made but added a fancy twist by serving on fancy platter and neatly organized everything on the plate. Of course my family enjoyed this meal as well i enjoyed cooking it.

12. Chicken Tinola Recipe

Chicken Tinola Ingredients:

1 whole chicken; cut into desired pieces
1 green papaya;  cut in cubes
1 ginger root; crushed
4 cloves garlic; crushed
1 onion; sliced
3 cups of rice water.
1/2 cup moringa (malunggay) leaves
       * or chilli pepper (siling labuyo) leaves
1 chicken bouillon cubes
Fish sauce (patis)

Chicken Tinola Cooking Instructions:

Sauté garlic and onion in a casserole. Add chicken and ginger root. Stir fry with fish sauce to taste until chicken turns light brown. Add rice water and chicken bouillon cubes. Bring to a boil until chicken is tender. Add papaya. Simmer for 5 minutes. Add malunggay leaves or chilli pepper leaves. Serve hot!   

This food ties into my theme by being a filipino based food and bring served fancy by me. i enjoyed making this meal but my family didn't like it very much. 

13. Chicken Adobo with Coconut Milk

Chicken Adobo with Coconut Milk Ingredients:

1 kilo chicken; cut into desired pieces
4 cloves garlic; crushed
1 small onion; minced
1 potato; quartered (optional)
1 bell pepper; sliced (optional)
2 cups rice water
1/2 cup vinegar
1 cup thick coconut milk
Fish sauce (patis)
2 bay leaves
Salt to taste
Cooking oil

Chicken Adobo with Coconut Milk Cooking Instructions:

In a saucepan, sauté minced garlic and onion in oil. Add chicken, when brown season with little amount fish sauce to taste. Add rice water, vinegar, crushed garlic, bay leaves. Bring to a boil and simmer until chicken becomes tender. When little liquid is left, add the coconut milk. Simmer until a saucy consistency is achieved. Season with salt according to taste. Remove from fire and serve hot! 

This food ties into my theme because its a filipino food and i served on fancy plates. this was hard because i couldn't find coconut milk. My family enjoyed this meal and i enjoyed cooking it.  

14. Filipino Arroz Caldo Recipe

Ingredients:

1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Fish sauce
Cooking oil
Salt to taste (optional)
Chicken bouillon cubes (optional)
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon scallions (for garnishing)

Cooking Instructions:

In a casserole, sauté garlic, onion, and ginger in oil.  Add chicken and stir fry with fish sauce until light browned. Drain any remaining oil and then add rice. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary). Season with fish sauce according to taste.  Serve hot in a bowl. Garnish on top with fried minced garlic and scallions. 

This food ties into my filipino theme by being a filipino soup and being served in filipino bowl from the Philippines. this was a very easy meal to prepare.

15. Chicken with Tamarind tops recipe

1 kilo chicken cut into serving pieces
i onion
2 tomatoes
1/2 cup string beans
4 cloves
1 root ginger
2 cups tamarind tops
5 cups of water
fish sauce
cooking oil

Cooking instructions
 Wrap the tamrind tops and flowers in a cheesecloth tie both ends together in a casserole saute garlic ginger onion and tomatoes add chicken and saute until chicken turns light brown pour enough water then add the wrapped tamarind tops and flowers bring to a boil and simmer add the vegetable strain and squeeze the cheesecloth then remove from the casserole season with fish sauce according to taste cook until done serve hot.

this meal ties into my theme by being a filipino food and using filipino ingredients and i served the meal fancy on filipino plate wear. my family enjoyed this meal very much and the way i served was delightful.

16. Filipino Bopis Recipe

Bopis Ingredients:

1/2 kilo pork lungs
1/2 kilo pork heart
1 tablespoon garlic; minced
1 medium carrots; cut into small cubes
1 medium kinchay or celery
5 Philippine bird’s eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) seeds
*substitute:  1/4 cup catsup
Salt and pepper to taste

Bopis Cooking Preparation:

Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.

Boil again for another 10 minutes in "new" water. Strain and set aside.

Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.

Sauté garlic and onion. Add lungs, heart, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done. Serve hot!  

This food goes with my filipino fancy foods by being a filipino food and being served fancy my family enjoyed this meal. i served this on filipino plate wear.

17 . Chicken Binakol Recipe

Chicken Binakol Ingredients:

1 dressed chicken
1 onion; chopped
4 cloves garlic; minced
3 cups of young coconut water (juice)
Few slices of young coconut meat
1 node of bamboo tube
Salt to taste

Chicken Binakol Cooking Preparation:

Dress the chicken and cut into serving pieces. Put all ingredients together inside the fresh green bamboo tube. Cover the bamboo tube end to end, tight enough so that the young coconut water will not leak. Place the bamboo tube over in a low fire until the chicken is cooked. Serve hot! 

This food goes with my theme Fancy filipino food by being a filipino and cooking this meal was one my favorite because i like dressing the chicken and i served the food in a fancy way. My family enjoyed this meal very much.

18. Filipino Style Chicken Curry Recipe

Ingredients 
1kilo chicken cut into desired pieces 
2 cups coconut milk 
1/2 cup curry powder 
1 bell pepper sliced 
1 medium potato  diced 
i carrot diced 
1 small onion chopped 
fish sauce 
ground black pepper 
cooking oil 


Chicken Curry preparation 

In a saucepan, sauté garlic, and onion. Drop the chicken and season with salt and pepper. Stir fry the chicken until light brown. Mix the curry powder and let simmer for 5 minutes. Pour coconut milk and drop the potatoes, and carrots. Boil for 10 minutes or until the sauce thickens. Drop the bell pepper and season with fish sauce according to taste. Serve hot!  


This recipe ties into my them because its a Filipino food  and i served in a fancy way and it was very fun to make. The filipno style makes the dish fit into my theme.