LUTONG PINOY RECIPE

MISUA-PATOLA SOUP INGREDIENTS
1 medium-sized patola, sliced diagonally
1/2 tbsp garlic, crushed
2 tbsp onions, sliced
1/4 cup shrimps, shelled and halved
4 cups broth
salt to taste
white pepper to taste
oil for sauteing

MISUA-PATOLA SOUP PROCEDURES
1. In a saucepan, saute garlic and onion.
2. Add shrimps and sliced patola. Pour in broth. Allow to boil.
3. Season with salt and white pepper. Add misua and cook for 2-3 minutes.

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Macaroni Soup Ingredients:

1/2 cup elbow macaroni
1 cup cooked and diced chicken meat
1/2 cup cook3ed and diced chicken giblets
6 cups chicken broth
1 onion, sliced
2 clove garlic, minced
2 stalks green onions, minced
1/2 cup milk
1/8 tsp ground white pepper
patis
salt to taste
oil for sauteing

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Hototay Ingredients:

1 onion, chopped
4 cloves garlic, minced
1 cup sliced pechay Baguio
1 cup sliced carrot
1 cup sliced celery
1 cup pork, cut into strips
1 cup chicken meat, cut into strips
1 cup liver, cut into strips
1/2 cup shrimps, shelled
10cups broth
1/2 cup chopped green onions
salt and pepper to taste
oil for sauteing
egg

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CHICKEN MAMI INGREDIENTS
1 cup cooked and flaked chicken meat
about 1/2kg egg noodles
5 cups chicken broth
2 hard-boiled eggs, coarsely chopped
2 stalks green onions, chopped and minced
patis
fried garlic chips (optional)
salt and pepper

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Ampalaya Guisado Ingredients:

1/2 kilo ampalaya (bitter gourd), cut thinly and diagonally
100 grams pork belly, cubed
2 eggs, beaten
1 cup water
1 small onion, sliced
3 cloves garlic, minced
patis
pork cube for seasoning
oil for sautéing

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The abundance of vegetables in our tropical country is best expressed in the folk song “Bahay Kubo”. Indeed, you can plant vegetables and herbs in you own backyard and pick hem just a few minutes before cooking. That’s an assurance of freshness, superior taste and nutrition.

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Ingredients:

24 fresh oysters, in half shell
2 tbsp butter
1 tbsp finely chopped garlic
2 tbsp parsely, finely chopped
3 tbsp parmesan cheese, grated
2 tbsp butter, cut into pieces
1 cup fresh bread crumbs

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Adobong Pusit (Squid Stew) Ingredients:

1 kilo squid, cleaned
2 tbsp oyster sauce
1 small pack adobo mix
1/3 cup water
5 cloves garlic, peeled
salt to taste

Adobong Pusit (Squid Stew) Procedures:

1. Saute garlic in oyster sauce. Add squid, then 1/3 cup of water.
2. Remove squid from saucepan as soon as the mixture boils. Sprinkle adobo mix over squid.
3. When the sauce in the pan thickens, put back squid. Mix thoroughly. Don’t overcook.

Note: If the squid is not fresh, add a teaspoon of sugar to the mixture.

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Filipinos are lucky that oceans surrounding the Philippines are abundant in seafood of the most delectable sorts. Try theses mouth watering recipes for a group picnic or a pleasant meal at home.

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Batchoy Recipe Ingredients:

1 kilo pork, kidney, and spleen, cleaned and diced
1 onion, chopped
2 segments garlic, minced
2 pcs ginger, cut into strips
green onion leaves, chopped
patis to taste

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