Escabeche (Sweet and Sour Fish)

Ingredients:
2-3 lbs red snapper, whole fish
4 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon ground pepper
2 tablespoons soy sauce
1/2 cup apple cidar vinegar or white vinegar
¼ water
1/2 cup brown sugar
1 large chopped onion
6 tablespoons minced garlic
1/2 cup ginger, julienned
1/2 cup carrot, julienned
1/2 cup red bell pepper
1/2 cup scallion, julienned (spring onions)
1 tablespoon sifted flour

Procedure:
1. Clean the fish and slit it open. Let it stand for few minutes and drain well.
Sprinkle fish with 1 tbsp salt.
2. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
3. In the same skillet, sauté the garlic until light brown, then sauté onion.
4. Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
5. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
6. When the mixture boils, add flour to thicken. Then, add the fish.
7. Cover the skillet and simmer for 5 minutes.

Source: The Philippine Island

Rellenong Manok

Ingredients:
1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing:
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Procedure:
1. Marinate chicken in calamansi juice, soy sauce and sugar.
2. In a bowl, mix all stuffing ingredients well.
3. Stuff the chicken in all parts.
4. Sew the cavity opening and truss the chicken.
5. Wrap chicken in aluminium foil.
6. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
7. Open the foil an rub chicken with butter and put back in oven until golden brown.

Source: Filipino Recipes

Sinigang na Bangus

Ingredients:
1 piece large bangus, cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 teaspoon salt
1 small ginger, sliced
1 medium onion, sliced
5 cups water
1 small pack tamarind powder

Procedure:
1. Bring water to a boil together with the ginger in a casserole.
2. Add the bangus, tomatoes, and onion and simmer for 10 minutes.
3. Add the tamarind powder and salt to taste.
4. Add the eggplant and string beans and simmer for another 5 minutes.
5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.
6. Serve hot.

Source: Philippine Country

Beef Caldereta

Ingredients:
2 lbs beef, cubed
3-4 cups water
1 medium onion, chopped
1 garlic clove, crushed
1 cup bell pepper, cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver spread or grounded chicken liver (cooked)
1 cup grated cheese
1 cup unsweetened pineapple juice
3 large bay leaves
3 medium potatoes, sliced
2 medium carrots, sliced
salt and pepper

Procedure:
1. Boil the beef until tender to make a delicious beef broth in the water. Then you should add pineapple juice and the onion.
2. In a separate pan, you should sauté the garlic until almost brown then add it to the beef and broth. Add the tomato sauce & paste, allowing it to simmer for 10 minutes.
3. Add bay leaves, carrots, liver, potatoes, carrots, and bell pepper. Simmer until the carrots & potatoes are tender. Add cheese and salt/pepper to taste.
4. Cook until cheese is melted, stir.
5. Remove bay leaves.
6. Add water if the mixture is too thick.

Arroz Caldo

Ingredients:
8 chicken thighs, bone in
2 cloves garlic, finely chopped
1 medium red onion, finely chopped
2 knobs of ginger (thumb size) cut into fine strips
2 tablespoons fish sauce
3 cups sticky rice or short grain rice, wash until water runs clear, drain
2 quarts chicken stock or water
green onions sliced for garnish

Procedure:
1. In a large stock pot on high heat, brown the chicken pieces.
2. When some fat renders, saute garlic, onions, and ginger.
3. Add fish sauce and stir mixture until fish sauce almost completely evaporates.
4. Add rice and saute until most of the fat is absorbed.
5. Add water or chicken stock.
6. Bring pot to a boil then lower heat to a simmer.
7. Simmer until rice grains are a little over al dente. Stir occasionally to make sure rice does not stick to the bottom of the pot.
8. If mixture is too thick, add more liquid to loosen.
9. Adjust saltiness with fish sauce.
10. Serve piping hot in a bowl with a chicken piece, topped with green onions and some deep fried garlic and a dash of freshly ground pepper.

Source: Foodista