• 1 whole chicken, cut into small pieces
• 10 cashew nuts
• 1 cup yogurt
• 1 cup coconut milk
• 6 onions chopped
• 1/2 cup oil
• 1 tsp ginger
• 1 tsp turmeric powder
• 10 cloves of garlic
• Cilantro for garnishing
• 2 tsp cinnamon
• Salt & Chilli powder to taste
• 10 Almonds
• 4 Cardamoms
• Make a paste of ginger, garlic, cloves, cinnamon, cardamoms, cashews & almonds
• Heat oil in a big vessel, add the chopped onions and fry till it turns golden
• Then add the ground masala & fry very well. While frying the paste add 3 tbs to 4 tbs of water, you will notice that oil will float on the top.
• Now add yogurt & the chicken. Season it well with salt, turmeric and chilly powder, cook for 10 mins
• Add coconut milk and cook till done
• Garnish with coriander leaves and serve it hot
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If you like Pinoy sweet meat dishes then have to try out Pochero. It is a classic tomato-based Filipino dish and a well-loved stew for all occasions. Pochero has lots of variations such as pork, chicken, or beef. In this dish the meat is cooked with tomato sauce together with mix vegetables. One of the factors that make this dish taste great is the banana (plantain) which provides a unique sweet flavor to the dish, a delightful comfort food that is of Spanish origin and adapted by Filipinos. The name comes from the Spanish word “puchero” which means “stewpot”.
Recipe – Pochero
1 lb meat cubed (chicken, beef, or pork optional)
2 medium tomatoes, diced
1 medium onion, diced
1 teaspoon garlic, minced
2 – 2.5 tablespoons patis (fish-sauce)
1 tablespoon whole pepper corn
1 small can tomato sauce
1 cup chick peas (garbanzos)
1 large plantain banana (ripe), chopped
1 medium sized potato, cubed (sweet potato optional)
1 small cabbage, quartered
1/4 lb long green beans
1 bunch bok choy (pechay)
1 cup water
2 tablespoons cooking oil
Salt and Pepper
Sugar to taste
Recipe for Puchero
1. Heat cooking oil in a cooking pot.
2. Sauté garlic, onions, and tomatoes
3. Add meat and cook until the color turns light brown.
4. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
5. Add water and let boil. Simmer until meat is tender (about 30 to 40 minutes).
6. Put-in sweet potato, plantain, and chick peas. Cook for 5 to 7 minutes.
7. Add cabbage and long green beans. Cook for 5 minutes.
8. Stir-in the bok choy. Cover the pot and turn off the heat.
9. Let the residual heat cook the bok choy (about 5 minutes).
10. Season with salt, pepper and sugar according to desired taste.
11. Transfer to a serving plate and serve with rice, eat the Filipino way and enjoy!
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Bhapa Ilish (Steamed Hilsa)
Recipe – Bhapa Ilish
• Hilsa (ilish) 1/2 kilogram
• Salt to taste
• Turmeric powder 1 teaspoon
• Mustard seeds 1 teaspoon
• Green chillies 2 – 3 in number
• Ginger 1 inch piece
• Mustard oil 3 tablespoons
• Sprinkle fish slices with salt and half teaspoon turmeric powder.
• Make a smooth paste of yellow mustard seeds, black mustard seeds, green chilies, ginger, salt & the remaining turmeric powder.
• Take a pan and place the fish in it and place the pan on the ring in the pressure cooker.
• Spread paste liberally on fish.
• Pour mustard oil on top.
• Place ring in the pressure cooker.
• Pour three cups of water into the cooker and place the pan with the fish on the ring.
• Cover with lid and steam the fish for eight to ten minutes.
• Serve hot.
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Recipe for lal tikka
• Boneless Chicken ½ kg
• Yogurt ½ cup
• Ginger garlic paste 1 tbsp
• Chilli powder 2 tbsp
• Kashmiri red chillies (soaked) 4
• Chat masala 1 tsp
• Salt 1tsp
• Corn flour 1 tbsp
• Lemon juice 2 tbsp
• Oil ¼ cup
• Ground red kashmiri chillies finely and put in a bowl
• Mix together boneless chicken, yogurt, ginger garlic paste, chilli powder, ground kashmiri red chilli paste, chat masala, salt, corn flour, lemon juice & oil
• Leave it aside for 2 hours to marinate
• Put a burning coal with marinated chicken cubes, drop some oil on coal & cover for 1 min
• Remove coal and put chicken cubes on skewers, grill over open flame for BBQ.
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Milkfish is notorious for being much bonier than other food fish, that’s why deboned milkfish, called “boneless bangus” has become very popular in stores and markets in Philippines. In the country alone, a minimum of 1,000,000 tonnes are being harvested every year creating an annual USD $1 Billion industry. Boneless Bangus or deboned milkfish originated in the Philippines and spread all over the world. The boneless bangus coming from Dagupan, Bonoan, Pangasinan, Sarangani and Mindanao are considered the most premium and the best in the world.
Fried Boneless milkfish is a simple Filipino dish that is packed with flavors. The milkfish alone has its deliciously rich taste while the marinade gives it a sour spicy flavor.
Fried Boneless Milk Fish (Bangus)
1 large boneless milkfish (deboned, scales removed, butterfly cut)
1/2 cup white vinegar
4 cloves garlic, crushed
1/2 teaspoon whole peppercorn
1/2 teaspoon salt
1 cup cooking oil
1. Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir.
2. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down (skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours.
3. Heat the cooking oil in a pan. Fry both sides of the bangus in medium heat until the color turns medium brown. The oil has a tendency to splatter because of the liquid from the marinade so make sure to cover the pan while leaving open a small space for the steam to escape.
4. Serve with steamy white rice and spiced vinegar (sinamak), or bring it to the next level by pairing it with garlic fried rice.
Recipe – Fried Boneless Milk Fish (Bangus)
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Bangladeshi Duck Curry
• Serves 4-6
1 medium duck, cut into 16 pieces
3 onions, finely chopped
1 tbsp ginger-garlic paste (pound equal quantities of garlic and ginger with a little water)
1 tsp red chilli powder & 1 tsp ground cumin
1 tsp ground coriander & 1tsp curry powder
8-10 large cherry tomatoes, halved
2 tbsp finely chopped coriander & Salt as per taste
• For the garam masala paste
1 bay leaf & 10 black peppercorns
5 cm piece of cinnamon stick
6 green cardamom pods & 4 cloves
¼ tsp grated nutmeg & 1 blade of mace
2 garlic cloves, peeled & 1 tbsp vegetable oil
Blend or pound the ingredients for the garam masala with 50ml water to make a paste.
Set aside until required. Heat a non-stick pan and fry the duck over a high heat (you won’t need any oil as a lot of fat will come out of the duck during cooking). When the skin is browned but the meat is still pink, remove and set aside, reserving the fat. Brown the duck all over if you prefer it medium.
Heat 3tbsp of the reserved fat in a separate pan and sauté the onions to colour lightly. Add the ginger-garlic paste and sauté for 2-3min to cook out the raw flavours, then add the garam masala paste and some salt. Cook, stirring, for a further 3-4min or until fragrant.Add the ground spices and stir to mix. Pour in about 750ml water. Bring to the boil, then cook on a low heat until the sauce has thickened. Add the tomatoes and chopped coriander a few minutes from the end. Serve the sauce on plates, arranging the duck pieces on top and garnishing with a few salad leaves.
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Pineapple glazed ham – Hamon
On Christmas eve it’s very important for every Filipino household to prepare a special noche buena or midnight feast for the whole family and the friends who gather and celebrate the birth of Christ.
Special dishes will always be prepared and served following the Filipino tradition in Philippines. Filipinos follow this tradition even if they are in other parts of the world. One special dish which is loved by everyone is the traditional Filipino ham or “hamon”. Serving ham as the center dish surely makes the Christmas Dinner truly grand and special. This meat dish is sweet, juicy, and very tender. It can go along with anything like rice, bread, pasta, or can be eaten alone and served in thin slices.
5 lbs. fully cooked bone in ham
8 cups pineapple juice
2 cups brown sugar
1/2 cup water
1 whole fresh pineapple, peeled and cored, into quarters; cut crosswise into slices
(or 1 can pineapple slices, drained)
1 tbsp. Butter
1. Preheat oven to 400°F. Prepare a roasting pan with rack or baking tray.
2. In a stockpot, place ham, pineapple juice and 1 cup brown sugar. Make sure ham is submerged in the juice. Add more juice (or water) to cover, if necessary.
3. Bring to a boil; reduce the heat to medium and cook for 1 hour. The skin should come off easily when ham is done. Drain and set aside to cool.
4. If ham has skin, peel off. Trim fat layer to 1/4 in. thickness. Diagonally score fat to form diamond pattern.
5. Prepare Glaze: In a small saucepan, place the remaining 1 cupbrown sugar and water. Bring to boil over medium heat; stirring occasionally, about 3 minutes or until syrupy. Brush about half of the glaze over ham.
6. Prepare Caramelized Pineapple: In a skillet brown pineapple in about 1 tbsp. butter over medium heat, turning occasionally, until caramelized. Set aside.
7. Roast ham, uncovered, about 20 minutes or until browned. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving.
8. To serve, garnish the ham with cherries and fresh pineapple, apples, peaches or any fruit you want and serve with warm Caramelized Pineapple.
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