PinoyRecipe.Net

Spicy Buffalo Chicken Wings Recipe, Spicy and piquant Buffalo chicken wings served with sour cream

Preparation Time: 00:05
Cooking Time: 00:20
Servings: 4-6

• 1/2 kg chicken wings, tips removed
• Marinade: Combine -
• 1/4 cup MAGGI Savor
• 1/3 cup MAGGI Chili Sauce
• 1/2 tsp paprika
• 6 tbsp maple syrup
• salt and pepper
• Cooking oil, as needed
• 1 tub 240g NESTLE Sour Cream

(more…)

Related Recipes

• Tom kha gai or Thai Coconut Soup (0)
• Tinolang Manok Recipe (Chicken Ginger Stew) (5)
• Thai Tomato and Green Bean Salad Recipe (0)

Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

(more…)

Related Recipes

• Pork Kilawin Recipe (Kinilaw na Baboy) (4)
• Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork) (3)
• Filipino Tamales Recipe (6)

Bagoong ( Shrimp paste or shrimp sauce ), is a common ingredient used in many Filipino cuisine. It is popularly known as Bagoong alamang (also known as bagoong aramang in some provinces) It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. It is often an ingredient in dipping sauce for fish or vegetables.

• 2 tablespoons oil
• 4-5 cloves garlic, peeled and finely chopped
• ¾ cup bagoong (shrimp paste)
• 1 teaspoon white refined sugar
• 2 tablespoons cane (or cider) vinegar
• 1-2 siling labuyo (finger chilies), cut into two (optional)

(more…)

Related Recipes

• Tortang Alimasag Recipe (1)
• Tilapia With Gata and Bell Pepper Recipe (6)
• Tilapia Sisig Recipe (4)

This Filipino Eggplant salad takes quite a bit of preparation but it’s well worth the effort. It complements main dishes that are dry (like fried pork chops and daing na bangus) but it is also the companion side dish to the stew dish, puchero.

• 6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
  
• 3 – 6 cloves of garlic, peeled and crushed
• 2 tsps of salt
• 6 – 8 tsp of spicy vinegar
• 1 tsp of black pepper

Note: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.

(more…)

Related Recipes

• Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (1)
• Singapore Rojak (Spicy Fruit and Vegetable Salad) Recipe (0)
• Seafood Salad Recipe (0)