Rellenong Pusit ( Stuffed Squid)
vinegar available)
Here’s an easy recipe to delight your guests. Perfect also for
pulutan.
Ingredients:
about a kilo of fresh squid (big or medium sized) clean them
2 red onions chopped
1 green pepper chopped
3 tomatoes chopped
one cup of parsley chopped (you can replace this with kintsay)
2 tablespoons of kalamansi juice (or lemon juice)
2 tablespoons of soy sauce
2 table spoons of cooking oil
Procedure:
Mix the cooking oil, calamansi juice and soy sauce. Pour this
over your squid and mix them. In another bowl mix the onion,
green pepper, tomatoes and parsley. Insert this inside your
squid. Grill them over medium fire for about ten minutes or
depending on the size. do not overcook them.
Source: Rellenong Pusit ( Stuffed Squid) Recipe
Adobo Pusit
One very important aspect we need to remember when
cooking squid is that its never good to over cook them. It gives
a tough and rubbery like texture. So for this adobo recipe this
is a guaranteed express and yet specially good.
Ingredients:
1 kilo of squid
*it is preferable to use smaller squids for this recipe
* clean your squid by washing them in a running water. Pull
gently the plastic like thing (which is actually the bone of a
squid) including the tiny pouch carrying the ink (its defense
mechanism). Clean them and pat them dry with a paper towel
5 cloves of garlic minced
2 shallots chopped (sibuyas tagalog)
3 tablespoons of cane vinegar (or you can use any type of
1 teaspoon of pepper
some salt
fresh chinese parsley or kintsay chopped
some cooking oil
Procedure:
Start by preparing your marinate. Mix the minced garlic with
salt, vinegar and pepper. Let your squid sit in this marinade for
a minimum of thirty minutes. Then heat your pan, pour your
cooking oil, put your shallots and squid. Cook them as you are
stir-frying them. Hot pan, mediumfire and constant mixing. If
you use small squids in about five minutes they are already
cooked but if you use bigger size seven minutes would be the
maximum you can let on your pan. Cut the fire and sprinkle it
with your chopped chinese parsley.
Source: Adobo Pusit Recipe
Calamares
This is truly a perfect pulutan , fried squid!! And if you are
hungry for more try them with white rice even better!
Ingredients:
half a kilo of Squid (medium or big size)
half a liter cooking oil
one cup of beer
half a teaspoon of paprika
salt and pepper
3/4 of flour
Procedure:
Clean and slice your squids. In a bowl mix the beer, flour,
paprika, salt and pepper. Mix them well. In a deep frying pan ,
warm your oil, once it’s ready dip your squid into the batter and
fry them until they are golden brown. You can serve it with
different kinds of sauces: mayonaisse with a little bit of
mustard, vinegar and chili or soy sauce with a slice of lime.
Source: Calamares Recipe
Sinigang sa miso
A perfect dish during weekends! You can use bangus or tuna Crack egg into garlic mixture and add ample amount fresh
fish for this recipe. ground black pepper (the 'carbonara'). Add 1-2 tablespoons
freshly ground Parmesan (or Romano or Asiago or
Ingredients: combination) cheese. Beat together with a fork.

1 big bangus (scales, fins and gills removed) cut in serving As soon as pasta is cooked al denté, drain rapidly. DO NOT
portions RINSE; DO NOT ALLOW TO COOL. Rapidly toss pasta with
garlic mixture. The heat of the just-cooked pasta will cook the
egg. Crumble bacon over the top.
1 onion sliced
Vegetarian Carbonara
2 tomatoes sliced
Next to rice filipinos love eating pasta. Here’s a healthy option
2 tablespoons of cooking oil to prepare your favorite carbonara spaghetti.

about 3 tablespoons of white miso

1 cup of mustasa leaves Vegetarian Carbonara

1 labanos or radish (peeled and sliced) (serves 2 to 3 persons)

2 siling haba or chili fingers Ingredients:

about 1 cup of sampaloc or tamarind (you can also use about 250 g of spaghetti pasta or any pasta of your choice
sinigang mix)
2 yolks of large eggs
1 liter of water
2 tablespoons of olive oil
salt
about 250 g of fresh button musrooms sliced
Procedure:
4 tablespoons of double cream
Clean very well your fish. Put some salt. In a casserole put
your cooking oil and start sautéing your onion and tomatoes.
Add afterwards the miso. Pour the water and cover. As soon salt, and freshly milled pepper
as it boils add the sampaloc and let it cook for about ten
minutes. As soon as the sampaloc are cook get them and some freshly chopped basil
press them in a separate bowl with the help of a fork. Strain
and put the juice back in the casserole. Add the bangus and Procedure:*
mustasa leaves. Cook for another five minutes. Cut off the fire
and add your siling haba. The heat of the sinigang will cook it.
Start by cooking your pasta. Meanwhile heat your pan and add
your olive oil, fry your mushrooms, put some salt and pepper.
Source: Sinigang sa miso Recipe In a bowl whish your egg yolks and add the cream. Mix them
together. Once the pasta is cooked, drain it and toss it in the
same pan with the mushrooms. Add the cream mixture, freshly
milled pepper, a little bit of salt and basil.
PASTA CARBONARA
thin spaghetti, one serving
salted boiling water Source: Vegetarian Carbonara Recipe
3 strips bacon, cooked well done in microwave; crumble
1/2 clove elephant garlic
1 tbsp. good quality olive oil
1 egg Pinoy Spaghetti Meatballs
freshly grated Parmesan cheese
freshly ground black pepper
Here is a reduce calorie version of this classic.

Some love it spicy. The italians love it soury but Filipinos love it
Serves one. with a hint of sweetness!

Put water on to boil. Meanwhile, place 3 strips bacon on paper Ingredients:

towels and microwave until crisp cooked. Set aside. Mince
garlic. Place in large microwavable bowel. Add oil. Microwave
garlic and oil mixture until translucent--about 3 minutes on 30% For the meatballs:
power. When water has come to a boil, add thin spaghetti.
half a kilo of ground beef salt, pepper and sugar. Cover and let it simmer for another five
minutes. In a big casserole put two liters of water with rock salt
half a kilo of ground pork on it and 2 tablespoons of cooking oil. As soon as it boils add
the spaghetti noodles. Cook them as per instruction. A
spaghetti noodles would normally require about ten to eleven
2 carrots chopped finely minutes of cooking for aldente and more for a much softer
noodle texture. Strain them. Pour your sauce on the top and
1 onion chopped finely some grated cheese on it.

1 egg Source: Pinoy Spaghetti Meatballs Recipe

2 tablespoons of flour

salt and pepper Chopseuy

1 1/2 kilo of spaghetti noodles

2 liters of water My mom’s best recipe of chopseuy is the one with quails egg,
hope you will like this!

some salt and cooking oil

Ingredients:

for the Spaghettti sauce:

Literally you can use all the rest of vegetables sitting on your
fridge
1 bottle of tomato catsup
half a kilo of cabbage (any cabbage will do)
2 cans of tomato sauce
one cup of green beans
1 tablespoon of tomato paste
one cup of red bell pepper
3 cloves of garlic chopped
one cup of carrots peeled and cut in cubes
2 onions chopped
one cup of patola peeled and cut in rings (optional)
some cooking oil
one onion sliced
2 bay leaves
2 cloves of garlic
1 tablespoon of sugar
12 cooked quail eggs
salt and pepper
cooking oil
cooking oil
salt, pepper
some grated cheese
you can use any meat you want: pork , chicken, you can add
Procedure: up some chicken liver too.

Start by preparing your meatballs. In a salad bowl put your Procedure:

ground pork and ground beef. Add the chopped onion and
carrots. Mix well. Put some salt and pepper. Break the egg
inside and fold in the flour. Continue mixing well. With your In a sautéeing pan, put the cooking oil. Sauté the garlic and
palm shape ball form like to make your meatballs. Put them in onion. Add the meat and let it cook for about three to five
a plate with enough spacing. It is up to you if you prefer to minutes. The put all the vegetables and toss them. Put salt and
make big balls or medium sized balls. Put them in the fridge to pepper to taste then add about half a glass of water and cover
let them hold together. After about an hour, in a frying pan put it. Cook this for about five minutes.
some oil and fry your meatballs. Do not overcook them for you
will cook them again with the tomato sauce. Just give them a Source: Chopseuy Recipe
ligh golden brown color on all sides. On the same pan add a
little bit of oil and start sautéing your garlic and onions. Put
your tomato paste and bay leaves. Pour the catsup, tomato Adobong Sitaw with fried tokwa
sauce and water. Mix them well. Cover and let it simmer slowly
for about twenty minutes. Add your meatballs and put some
This is my auntie’s specialty! catsup and tomato sauce. Simmer for 10 minutes. Add hotdog,
carrots, sugar, liver spread and milk. Simmer for 5 minutes.
Ingredients: This is your sauce mixture.

2 cups of cut sitaw (long beans) Pour the mixture on top of the spaghetti noddles. Garnish with
grated cheese.
3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

2 tablespoons of black beans (tausi)

half a glass of water

250 g of ground pork (optional)

one block of big tofu (tokwa)

half a glass of oil for frying

Procedure:

Start first by frying the tokwa (tofu) in a deep casserole. You

should put enough cooking oil to fry the tofu easily. They need
to be golden brown on both sides. About putting the tofu too
early. The oil should be hot enough. Cool them off and cut
them in cubes. In a separate casserole put your cooking oil.
Fry your garlic and onions. Add your ground pork and your
black beans. Then put the sitaw and continue stirring. Add
soy sauce, vinegar and water. Cook until the sitaw are tender.
Top it with fried tokwa.

Source: Adobong Sitaw with fried tokwa Recipe

Filipino Spaghetti Ingredients:

1 kilo spaghetti noodles

3/4 kilo ground beef
1 carrot; minced
1 small can evaporated milk
1 can liver spread
1/4 kilo hotdog slices
4 cloves garlic; minced
1 onion; minced
2 bottles of banana catsup
1 can tomato sauce
1 cup grated cheese
1 tablespoon sugar
Salt and pepper
Cooking oil

Filipino Spaghetti Cooking Instructions:

Boil spaghetti noodles with salt and cooking oil for 10 minutes.
Drain and set aside in a platter.

Sauté garlic and onion. Add ground beef and cook until meat
turns light brown. Season with salt and pepper. Add banana