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Catalot Filipino Recipes

Adobo

Recipe By: Peasant Cooking
Serving Size : 4
1 Pound Pork -- diced
1 Pound Chicken -- diced
1/2 Cup Rice Vinegar
1/4 Cup Water
3 Tablespoons Soy Sauce
1 Bay Leaf
Pepper -- to taste
3 Cloves Garlic -- chopped

combine all ingredients in glass bowl and marinate for 2 days. remove bay leaf and transfer to dutch oven. Bring to a boil, reduce heat, simmer for 40 minutes. serve.

Serving Ideas : serve over rice


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Filipino Chicken Stew

Recipe By: Philippine Cookbook by Reynaldo Alejandro
Serving Size: 6
3 Pounds Chicken -- cubed
5 Cups Water
1 Tablespoon Ginger
1/2 Teaspoon Pepper
1 Teaspoon Salt
2 Large Onions -- chopped
2 Stalks Celery -- chopped
4 Medium Potato -- cubed
1 Small Cabbage -- coarsely Broken
3 Medium Scallion -- chopped

In large saucepan, combine chicken, water, ginger, pepper, salt, onion and celery. Bring to a boil. Lower heat, cover and simmer until chicken is tender about 20 minutes. Add cabbage and green onions and cook another 8 minutes. Serve.


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Lumpia Shanghai

Recipe By: Philippine Cookbook by Reynaldo Alejandro
Serving Size : 12
1/2 Pound Ground Pork
1/2 Pound Shrimp -- finely chopped
1/2 Cup Waterchestnuts -- chopped
2 Large Scallion -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Egg
1 Tablespoon Soy Sauce
1 Package Egg Roll Skins
1/2 Cup Oil -- for frying

Combine pork, shrimp, water chestnuts, green onion, egg and soy sauce. Season with salt and pepper. Place a tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in the oil for 2 minutes and drain on paper towels. Serve with your favorite dipping sauce.


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Pork Cooked With Shrimp Paste

Recipe By: Philippine Cookbook by Reynaldo Alejandro
Serving Size : 4
2 Tablespoons Olive Oil
2 Tablespoons Garlic -- finely chopped
1 Small Onion -- finely chopped
1 Large Tomato -- finely chopped
1 Pound Pork -- cubed
3/4 Cup Water
1/2 Teaspoon Sugar
4 Tablespoons Shrimp Paste

In a large skillet, saute garlic, onions and tomatoes in oil until onion is tender. Add pork and cook until browned. Add water and simmer for 30 minutes. Add sugar and shrimp paste. Simmer for 15 minutes. Stirring occasionally.


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