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Chicken Curry: Ingredients

This document provides recipes for several Filipino dishes including chicken curry, sizzling tofu, asadong baboy, pork menudo, sauteed bottle gourd with ground pork and shrimp, grilled stuffed squid, ukoy dulong, ham and hotdog omelette with cheese, and afritadang baboy. The recipes include lists of ingredients and step-by-step instructions for preparing each dish.

Uploaded by

Mary Ann Pateño
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228 views

Chicken Curry: Ingredients

This document provides recipes for several Filipino dishes including chicken curry, sizzling tofu, asadong baboy, pork menudo, sauteed bottle gourd with ground pork and shrimp, grilled stuffed squid, ukoy dulong, ham and hotdog omelette with cheese, and afritadang baboy. The recipes include lists of ingredients and step-by-step instructions for preparing each dish.

Uploaded by

Mary Ann Pateño
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chicken Curry

Ingredients

2 lbs. chicken, cut into serving pieces


2 (33 g) packs Knorr Ginataang Gulay Mix
1 cup green peas
1 medium potato, peeled and diced
2 cloved garlic, minced
1 thumb ginger, minced
1 medium yellow onion, cubed
teaspoon ground turmeric
1 tablespoon curry powder
Salt and ground black pepper to taste
2 cups water
3 tablespoons cooking oil
Instructions

1. Rub curry powder all over the chicken pieces. Let it stay for 15 minutes.
2. Heat oil in a cooking pot.
3. Once the oil gets hot, saute onion, ginger, and garlic.
4. Add the chicken into the pot. Cook until the color turns light brown.
5. Combine ginataang gulay mix with 1 cup water. Stir and then pour the mixture into the
cooking pot.
6. Pour the remaining 1 cup water. Let boil.
7. Add the ground turmeric. Cover and reduce the heat between low to medium. Cook until
the chicken gets tender.
8. Add potato and green peas. Cook for 12 minutes.
9. Season with salt and ground black pepper.
10. Transfer to a serving bowl. Serve!

Sizzling Tofu
Ingredients

14 oz. extra firm tofu, cubed


2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
1 medium yellow onion, chopped
1 tablespoon butter
2 cups cooking oil
Sauce

cup Lady's Choice Mayonnaise


1 tablespoon Knorr Liquid Seasoning
teaspoon onion powder
2 tablespoons water
Instructions

1. Prepare the sauce by combining all the sauce ingredients. Mix well. Set aside.
2. Heat oil in a pot.
3. Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown.
Remove from the pot and place in a plate with paper towel. Set aside
4. Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate
clean pot.
5. Saute onion and bell peppers.
6. Add the fried tofu. Cook for 2 minutes.
7. Pour half of the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
8. Heat a sizzling plate on the stovetop. Melt butter into the plate. Transfer cooked tofu on the
metal plate and pour the remaining sauce. Toss and cook for 1 minute.
9. Serve. Share and enjoy!
Asadong Baboy Recipe

Ingredients

1 lb. pork, thinly sliced


2 tablespoons brown sugar
1 small yellow onion, minced
5 tablespoons soy sauce
6 tablespoons anisado wine
2 cloves garlic, minced
1 cups beef broth
3 tablespoons cooking oil
1 tablespoon cornstarch diluted in 2 tablespoons water
Salt and ground black pepper to taste
Instructions

1. Heat oil in a pot.


2. Saute garlic and onion.
3. Add pork. Pour soy sauce, anisado wine, and beef broth into the pot. Let boil. Cover and
continue to cook in low to medium heat for 30 to 35 minutes or until the pork becomes tender.
Note: 2 pieces of star anise can be used if anisado wine is not available.
4. Add brown sugar. Stir.
5. Season with salt and ground black pepper
6. Pour cornstarch and water mixture into the pot. Stir. Continue to cook until desired
consistency is achieved.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!

Pork Menudo Recipe

Ingredients

2 lbs. pork
lb. pig liver
1 cup potatoes, diced
1 medium carrot, cubed
cup soy sauce
piece lemon
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon sugar
cup tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste
Instructions

1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
4. Add the marinated pork. Cook for 5 to 7 minutes.
5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30
minutes to an hour depending on the toughness of the pork. Note: Add water as necessary.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.
8. Serve. Share and enjoy!
Sauteed Bottle Gourd with Ground Pork and Shrimp

Ingredients

1 small bottle gourd (upo), peeled and sliced


8 ounces ground pork
12 to 15 pieces shrimp, shell and head removed
1 medium ripe tomato, cubed
1 medium onion, cubed
5 cloves crushed garlic
cup beef broth (or chicken broth)
3 tablespoons cooking oil
Salt and ground black pepper to taste

Instructions

1. Heat oil in a pan.


2. Saute garlic, onion, and tomato.
3. Once the texture of the tomato and onion becomes soft, add the ground pork. Cook until light
brown.
4. Add the sliced bottle gourd. Cook for 3 to 5 minutes while stirring.
5. Pour the beef broth into the pan (you can also use chicken broth or just water). Let the liquid
boil. Cover and cook for 10 minutes.
6. Add shrimp. Cook for 3 to 5 minutes.
7. Season with salt and ground black pepper.
8. Transfer to a serving bowl.
9. Serve. Share and enjoy!

Grilled Stuffed Squid (inihaw na pusit)


Ingredients

2 large squid, cleaned


2 medium ripe tomato, sliced into small cubes
2 medium yellow onion, sliced into small cubes
2 thumbs ginger, minced
2 tablespoons mirin
3 tablespoons soy sauce
4 tablespoons annatto oil
1 bunch scallions
1 lime (or 2 pieces calamansi)
1 teaspoon salt
teaspoon ground black pepper

Instructions

1. Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes.
2. Combine onion, tomato, ginger, salt, and ground black pepper in a bowl.
3. Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid
using a toothpick to prevent it from falling off.
4. Heat the grill and start to grill one side of the squid. Brush annatto oil on top of the squid.
Continue to grill for 2 minutes.
5. Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue to grill for
another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it gets fully cooked. Do
not overcook squid as the texture will be tough and rubberlike.
6. Transfer to a serving plate. Serve with a dipping sauce composed of chopped onion,
tomato, soy sauce, and vinegar.
7. Share and enjoy!
Ukoy Dulong Recipe
Ingredients

4 oz. dulong (silver fish)


2 cups mung bean sprouts
1 cups cooking oil

Batter ingredients

cup cornstarch
cup flour
teaspoon baking powder
teaspoon salt
teaspoon ground black pepper
teaspoon garlic powder
teaspoon onion powder
1 egg
1 cup water

Instructions

1. In a large mixing bowl, combine all batter ingredients in a bowl starting with the dry
ingredients and ending by adding water and egg. Mix well.
2. Add the dulong and mung bean sprouts. Gently stir until all ingredients are well blended.
3. Heat oil in a pan.
4. Arrange cup of mixture in a saucer. Note: make sure the there is enough batter in the
mixture.
5. Once the oil gets hot, Slide the mixture into the pan. Cook one side in medium het until it
turns golden brown and crisp. Turn over using a spatula. Cook the other side the same way.
6. Remove the dulong okay from the pan. Stack in a plate with paper towels.
7. Serve with spicy vinegar such as pinakurat or sinamak.
8. Share and enjoy!

Ham and Hotdog Omelet with Cheese

Ingredients
4 eggs
6 ounces ham, cubed
3 hotdogs, cubed
teaspoon salt
teaspoon ground black pepper
cup shredded cheddar cheese
4 tablespoons cooking oil

Instructions

1. Heat 2 tablespoons oil in a pan.


2. Saute cubed ham and hotdogs for 2 minutes. Remove from the pan. Set aside.
3. Crack eggs in a bowl. Add salt and ground black pepper. Beat until the texture is smooth.
4. Add cheese. Continue to beat until well blended.
5. Heat remaining oil in a pan. Pour a quarter of the egg mixture. Top with a quarter of cubed
ham and hotdog. Using a wide spatula, turn the egg over to cook the other side. Let it stay
for 40 to 80 seconds in medium heat or until the other side is fully cooked. Perform the
same steps until all the eggs and meat are consumed.
6. Transfer to a serving plate. Serve.
7. Share and enjoy
Afritadang Baboy

Ingredients

2 lbs. pork shoulder, sliced into cubes


1 (8 oz.) can tomato sauce
1 large potato, cubed
2 medium carrots, cubed
3 to 5 pieces dried bay leaves
2 cups beef broth
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 medium onion, chopped
5 cloves garlic, crushed
3 tablespoons cooking oil
Salt and ground black pepper to taste

Instructions

1. Heat oil in a pot.


2. Saute garlic and onion.
3. Add pork. Saute until light brown.
4. Pour tomato sauce and beef broth. Let boil.
5. Add bay leaves. Cover and then cook in medium heat for 45 minutes or until the pork gets
tender. Note: add more beef broth if needed.
6. Add potato and carrots. Cook for 5 to 8 minutes.
7. Add bell peppers. Cook for 3 minutes.
8. Season with salt and ground black pepper. Stir.
9. Transfer to a serving plate. Share and enjoy!

Corned Beef with Cabbage and Potato


Ingredients

1 (12 oz.) can corned beef


1 large potato, cubed
head small cabbage, chopped
1 medium onion, chopped
4 cloves crushed garlic
2 cups beef broth (or water)
3 tablespoons cooking oil
2 tablespoons chopped parsley
Salt and ground black pepper to taste

Instructions

1. Heat oil in a pot.


2. Saute garlic and onion.
3. Add corned beef. Saute for 3 minutes.
4. Pour beef broth. Let boil.
5. Add potato and cabbage. Cover and continue to cook in medium heat for 8 to 10 minutes.
6. Add parsley along with salt and ground black pepper. Stir. Transfer to a serving bowl.
7. Serve. Share and enjoy!
SUBMITTED BY:
JULIANA FAYE C. LONTOC
6A-EARTH BELIEVERS

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