filipino recipe | Page 3

moulds to about 1 to  1 1/4 inch thick.
* Cover moulds individually with aluminum foil.
* Steam for about 20 minutes OR
* Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
* Let cool then refrigerate.
* To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:
* You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.


9. Bicol Express Recipe 
Estimated preparation time: 30 minutes
Estimated cooking time: 30 minutes
 
Bicol Express Ingredients:
* 1/4 kilo pork, thinly sliced
* 1 cup Baguio beans
* 3 cups long chili or jalapeno peppers
* 1 onion, minced
* 1 head of garlic, minced
* 1 cup coconut milk
* 1 cup coconut cream
* 2 tablespoons of cooking oil
* Salt to taste

Bicol Express Cooking Instructions:
* In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
* In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
* In another pan, sauté minced garlic and onion.
* Add to the sauté the browned pork.
* Then add the coconut milk, bring to a boil and simmer for 10 minutes.
* Add the chili peppers, Baguio beans and cook until dish gets a little dry.
* Add the coconut cream and simmer until the sauce thickens.
* Salt to taste.

10. Pork Barbeque RecipeEstimated preparation: 20 minutes
Marinating: 30 minutes to 3 hours
Barbecue: 10 to 15 minutes each
 
Pork Barbeque Ingredients:
* 1 kg. pork
* 20 bamboo skewers
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 1/4 cup of calamansi juice or lemon juice
* 1/2 cup of 7up, sprite or beer (optional)
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar
* 1/2 cup of banana or tomato catsup
Barbeque Cooking Instructions:
* Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
* In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
* Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
* Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
* String the pork on the skewers.
* Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

11. Chicken Afritada Recipe  
Estimated cooking time: 50 minutes
 
Chicken Afritada Ingredients:
* 1 kilo chicken, cut into pieces
* 5 pieces potatoes, peeled and halved
* 1 red onion, diced
* 1 head garlic, minced
* 1 green bell pepper, sliced into strips
* 1 red bell pepper, sliced into strips
* 2 cups pork or chicken stock (broth)
* 1 cup tomato sauce
* 2 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:
* In a cooking pot or wok, heat oil.
* Sauté garlic and onions.
* Add chicken and slightly brown.
* Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
* Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
* Add the green and red bell peppers, simmer for an additional minute or two.
* Salt and pepper to taste
* Serve this chicken recipe hot with steamed rice.

12. Tinolang Manok (Chicken Ginger Stew) Recipe 
Estimated cooking time: 45 minutes
 
Tinola Manok Ingredients:
* 1 kilo whole chicken, cut into pieces.
* 1 small young papaya or sayote, cut into small pieces.
* 2 tablespoons ginger, crushed and slliced into strips
* 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
* 1 liter of water
* 5 garlic cloves, minced
* 1 red onion, diced
* 4 tablespoons oil
* 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:
* In a stock pot, heat oil and sauté garlic, onion and ginger.
* Add water and the chicken.
* Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
* Season with patis
* Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
* Add sili leaves then turn off the heat.
* Serve steaming hot on a bowl with plain rice on the side.

13. Ginataang Kalabasa Recipe
(Squash Cooked in Coconut Milk) 
Estimated cooking & preparation time: 1 hour
 
Ginataang Kalabasa Ingredients:
* 1 kilo squash, cut into cubes (1"x1")
* 1/4 kilo shrimp, shelled and deveined
* 3 pieces tomatoes, diced
* 2 onions, chopped
* 1 head garlic, minced
* 2 tablespoons of