Estimated 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.

Hope you enjoy eating the Filipino style pork barbeque.

Pulutan is not a meal or a snack even. It’s food that always has alcohol at its center, is often grilled or deep-fried, is always oily, and should be able to be eaten with your fingers, most of the time anyway. Here, a few of the popular pulutans:

Chicharon Bulaklak

The ultimate crispy pig is chicharon bulaklak

Filipinos love crispy pork in all its forms: lechon, crispy pata, lechon kawali, chicharon. But the ultimate crispy pig is chicharon bulaklak. It’s fried pork intestines that when deep-fried bloom, hence the “bulaklak” assignation. And truly, they do look like flowers, curly edges that ripple around a middle of fat and a chewiness that alternates between tough and tender. There’s a feral, very deeply meaty flavor about a good chicharon bulaklak and it’s at its best when dipped in a vinegar-soy sauce concoction or eaten as is sprinkled with grains of salt or even MSG.

Because nothing spells sisig like excess, a whole raw egg is cracked atop
Sisig

Practically everything except the pig’s oink and meat are used to make this Kapampangan original. Skin, cheeks, nose, ears, even the animal’s inner organs are chopped up, boiled, seasoned, and grilled. Sometimes it’s even fried with plenty of chopped onions and chilies and salt. When it comes to table, people reflexively reach for the liquid seasoning and tak-tak-tak! it on followed by squeezes of calamansi. And because nothing spells sisig like excess, a whole raw egg is cracked atop. There’s even sisig mixed with chunks of chicharon to make crunchy sisig, a heart-stopping (literally!) version of the original sisig which is soft and salty.

Crispy Crablets

It’s best to eat these when hot off the fryer

Admittedly less common than the above, these are wonderful because you can eat the whole thing, head and all. These soft-shelled baby crabs abound in riverbanks but can be cultured in fish ponds too. After cleaning and being soaked in gin to remove any off-odors, they’re dredged in seasoned flour and then flash-fried. It’s best to eat these when hot off the fryer and dipped — make that dunked — in strong vinegar anointed with siling labuyo (bird’s eye chili) and salt.

A favorite in reality shows and is often used jokingly to instill “fear” in foreigners visiting Manila …

Balut & Penoy

Sold at night by itinerant vendors shouting the characteristic “Baluuut . . . penoy!” this is the first choice of people who’ve pulled together a spontaneous drinking session outside their home. Usually sold together and swathed in a grimy, threadbare cloth to keep the eggs warm, the eggs are differentiated only by scrawled markings with a fast-fading marker pen.
Balut and penoy are both duck eggs but it’s their incubation length that determines their look and thus, taste. The more benign is the penoy, an infertile duck egg which, while it sounds technical, looks and tastes like a regular boiled egg. It’s usually sold with grains of coarse salt pressed into a fold of newspaper. Use this instant receptacle to hold the pieces of peeled eggshell and then press the salt onto the penoy.

The balut is a favorite in reality shows and is often used jokingly to instill “fear” in foreigners visiting Manila. An incubated duck egg with a 16-18 day-old embryo, this is made edible after being boiled for up to 30 minutes. A balut can be off-putting right from the get-go with its webbed shell interior and indescribable texture — from the chick itself to the lone bone.

Grossness aside, both these eggs are favorites among beer drinkers. And that they’re regarded as aphrodisiacs and energy boosters is but a plus.

BBQ

Meat on sticks–cheap and satisfying with a variety to please the pickiest eater

Filipinos have their own inimitable way with grilling meats on sticks. Whether it’s whole meat parts like pork bbq or animal innards (isaw and tenga and betamax et al.), this is food that’s marinated, skewered, and cooked. Cheap and satisfying with a variety to please the pickiest, plus it can be eaten out of hand, what could be better than that?

Reference: Article is writen by: Lori Baltazar – behind the popular food blog, Dessert Comes First. Looking for more tasty Timpla articles by Lori? Find them here.

Avocado Dips

Avocados lend themselves easily to a number of dips that can be paired with chips or vegetables to make an easy, healthy afternoon snack. Guacamole is the best-known avocado-based dip, but avocados can also be mashed with cream cheese, pureed with other vegetables, like peppers and asparagus, or simply combined with lemon juice, salt and pepper to make a healthy dip. Spread avocado dips on bread or enjoy with raw veggies and chips for your midday munch.

Plain and Simple

Avocado is a food that can be as delicious unadorned as when it is a part of other recipes. Try a few slices of avocado on toast, sprinkled with a little salt, pepper and lemon juice, for a simple afternoon snack. Chop an avocado into slices, add a pinch of salt and eat with your fingers for a tasty treat, or make a plate of chopped raw veggies that includes slices of avocado, then squeeze lime juice over it to give them a fresh, sharp kick.

Delicious Avocado Snacks

Soups and Salads

As well as being a stand-alone food, avocados add taste and color to many soups and salads that can be enjoyed as a light midday snack. Cube an avocado and add it to your favorite salad, or cut it into small chunks and garnish soups. Avocados pair particularly well with tomato and other vegetable-based soups and in salads go well with pine nuts, fresh greens and vegetables.

Sweet Avocado Snacks

Avocado is traditionally thought of as a savory food, so it may be surprising to find that they feature in many sweet snacks as well. Avocados can be simply paired with fresh fruits, such as berries, bananas, oranges and peaches, for a light and refreshing snack. There are also some nontraditional avocado recipes that make great snacks, such as frozen avocado pops and avocado chocolate pudding. Take advantage of the avocado’s creamy and rich flavor to add depth and texture to sweet treats.

References

California Avocado Commission: Fun Avocado Facts
    WeightWatchers: Six Smart Snacks
    I Heart Wellness: A Perfect Skinny, Satisfying Afternoon Snack
    3 Fat Chicks: The South Beach Diet Supercharged — 5 Snack Ideas
    “Glamour”: Afternoon Snack — Avocado Pops!
   “Glamour”: Afternoon Snack — Chocolate-Avocado Pudding!

Article source: thanks to ehow

Delicious snack can’t be costly if you try to make your own such as these afternoon snack ideas with Avocado.

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

Pork BBQ

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.

Ever grab a snack but then feel hungry again 20 minutes later? Next time, reach for a banana. It’s loaded with Resistant Starch (RS), a healthy carb that fills you up and helps to boost your metabolism. Slightly underripe medium-sized bananas have 12.5 grams of RS—more than most other foods. Ripe bananas give you 4.7 grams of RS, still enough to keep hunger pangs away. Check out these tasty ways to work in this wonder food.

Banana “Ice Cream”

Peel, slice, and freeze 1 small banana. Place frozen banana pieces in a blender with 3 tablespoons 1% low-fat milk; blend until thick. Top with 1 tablespoon chopped walnuts.

Banana Salsa

Make a quick salsa with 2 diced peeled bananas, 2 tablespoons minced red onion, 1 tablespoon minced cilantro, 1 teaspoon minced serrano or jalepeno pepper, juice of 1 lime, and brown sugar and salt to taste. Use it to top fish or pork tacos, jerk chicken, or jerk pork.

Broiled Bananas

Slice 1 peeled banana in half lengthwise. Put banana pieces, cut sides up, on a rimmed baking sheet. Sprinkle the banana pieces with 1 teaspoon brown sugar, and broil on high until the sugar bubbles and the bananas brown (about 2–3 minutes). After broiling, sprinkle with cinnamon—or drizzle with 1 teaspoon rum for an extra-special treat.

Coffee and Banana Smoothie

Place 1 sliced peeled banana, 1 cup 1% low-fat milk, 1/2 cup cold black coffee, 2 teaspoons sugar, and 1/2 cup ice in a blender. Blend until smooth—and enjoy.

Tropical Fruit Salad

Make a fruit salad with 1 sliced peeled banana, 1 sliced peeled kiwi, and 1/2 diced peeled ripe mango. Squirt juice of 1/4 lime over the salad, and serve.

Source: yahoo health news

Prep: 15 min.
Cook: 15 min.
Cost per serving : $ 1.22

*serves 4
*serving size 1 cup
* Calories 475
* Fat 12g
* Cholesterol 93 mg
* Fiber 6g
* Protein 34g
* carbs 57g

- 1 tbsp. butter or margarine
- 3/4 cup diced onion
- 1 cup 2% low-fat milk
- 1 can reduced-fat cream of mushrom soup
- 6 oz. uncooked egg noodles
- 2 cans water packed solid white tuna, drained (9 oz.each)
- 1 1/4 cups frozen sweet green peas
- 1 jar diced piminientos, drained (2 oz.)
- i tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cups bread crumbs
- 2 tbsp. grated parmesan cheese

1. Preheat oven to 450 degrees.  Melt butter in a medium saucepan over medium-high heat, add diced onion and saute for 3 minutes or until tender. Whisk in milk and soup; cook, whisking constantly for about 3 minutes.
2. Stir together egg noodles, mushroom soup mixture, tuna, peas, pimientos, lemon juice, salt and pepper in a lightly greased baking dish. In a separate bowl, stir together bread crumbs and Parmesan cheese; sprinkle generously over casserole.
3. Bake Tuna Noodle Casserole for 15 minutes or until bubbly. If desired, sprinkle extra bread crumbs and Parmesan cheese over casserole just before serving then serve immediately.

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 Afritada or chicken recipe hot with steamed rice.

Estimated cooking time: 1 1/2 to 2 hours

Beef Kaldereta Ingredients:

* 1 kilo beef, cut into chunks
* 1 big can (350g) liver spread or ground liver
* 5 onions, minced
* 5 cloves garlic, minced
* 6 tomatoes, sliced
* 1 cup tomato sauce
* 3 green peppers, diced
* 3 red peppers, diced
* 4 pieces hot chilli peppers, minced
* 3/4 cup grated cheese
* 2 cups beef stock or water
* 1/4 cup cooking or olive oil

Cooking Instructions:

* In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
* Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
* Add cheese and olives (optional) and continue to simmer until the sauce thickens.
* Serve with plain rice

Cooking Tips:

* Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
* For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Estimated time to prepare and cook: 50 minutes

Ingredients:

* 3/4 kilo tender pork or beef steaks, sliced
* 1 tablespoon kalamansi or lemon juice
* 5 tablespoons soy sauce
* 3 cloves of garlic
* 1 small piece ginger, crushed
* 1/2 teaspoon ground black pepper
* 1/2 cup onions, sliced in rings
* 4 tablespoons cooking oil

Cooking Instructions:

* Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
* In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
* Increase heat for a minute or two to brown steaks.
* Add the sliced onions and continue to cook for another minute.
* Serve on a platter including the oil and sauce.
* Best served with hot plain rice.

ube jam

Halayang Ube (Purple Yam Jam) Recipe

Preparation and cooking time: mostly 2 hours

Halayang Ube Ingredients:

* 1 kilo ube yam root
* 1 can (14 ounces) evaporated milk
* 2 cans (12 ounces) condensed milk
* 1/2 cup butter or margarine
* 1/2 teaspoon of vanilla (optional)

Cooking Instructions:

* On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
* Peel and finely grate the ube yam.
* Heat a big wok in medium heat.
* Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
* Add the 1 kilo grated ube yam,
* Adjust the heat to low
* Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
* Add the evaporated milk and continue to mix for another 15 minutes.
* Let cool and place on a large platter.
* Refrigerate before serving the halayang ube.

Cooking Tips:

* You may spread additional butter or margarine on top of the jam before serving.
* For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
* Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Enjoy!