PinoyRecipe.Net

Estimated cooking time: 30 minutes

Preparation time: 20 minutes

Makes 4 Servings

• 1lb fresh shrimp or frozen shrimp, peeled & deveined (medium size)
• 2 tablespoons fresh lime juice (not the bottled stuff, please!)
• 4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
• 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 lb asparagus spears, bias-sliced into 1-inch pieces
• 1 small sweet red pepper, cut into thin bite-size strips

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Bringhe Recipe is Luzon’s version of the Spanish Arroz Valenciana.

Estimated cooking time: 1 hour and 20 minutes

• 1 piece green bell pepper, roasted, peeled and cubed
• 2 eggs, hard-boiled then sliced
• 60 ml oil
• 250 g chicken breast fillet or thigh fillet, cut into strips
• 1 medium onion, finely chopped
• 3-4 cloves garlic, peeled and diced
• 200 g regular rice
• 200 g sticky rice
• 500 ml water
• 250 ml coconut milk
• 2 teaspoons turmeric powder
• 250 g medium shrimps, peeled and de-veined
• 100 g cooked ham, cut into 2-cm squares
• 100 g frozen green peas, thawed
• Salt and pepper to taste

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• Tom kha gai or Thai Coconut Soup (0)
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Takes 30 to 45 minutes
Cooks about an hour
Makes 15 to 17 servings

• 1 kilo chicken, cut into small pieces

• Juice from 3 pieces calamansi

• ½ kilo pork kasim (round), cubed

• ¼ cup cooking oil

• ½ kilo white onions, diced

• 1 cup tomato sauce

• 1 red & green bell pepper, diced

• 315 g chorizo Bilbao

• ¼ kilo cooked ham, cubed

• 1 pinch saffron

• 1 kilo medium-size white shrimps

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Filipino Paella Recipe, Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region.

• 2 tablespoons vegetable oil
  

• 1 onion, finely chopped
  

• 4 or 5 large cloves garlic, minced
  

• 1 tablespoon finely minced gingerroot
  

• 1 teaspoon ground annatto (achiote)
  

• 1 cup long-grain rice
  

• 3 ounces cured chorizo, diced
  

• 2 medium tomatoes, coarsely chopped
  

• 2 cups chicken or fish stock
  

• 1 tablespoon fish sauce
  

• Several good grinds of black pepper
  

• 1/2 to 3/4 pound fresh shrimp, peeled and deveined
  

• 1/2 cup fresh or frozen peas
  

• Pimiento-stuffed olives
  

• sliced hard-boiled egg, for garnish (optional)

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