Filipino Recipes - Camaron Rebosado (Shrimp) recipe - Pinoy Food

Camaron rebosado is a tasty way to cook shrimp. What gives a different twist to the formula is the soft luscious shrimp coated with egg and flour compound making it crispy when chewed. It is comparable to the tempura of the Japanese and the way Chinese cook shrimps coated with batter. It can be made even more tasty when taken with sweet chili sauce. Yummy!

My limited boy is very picky with food. But when you serve camaron rebosado on the table, there's no need to nudge him to eat his food because he will consume everything on his plate in no time. He loves this dish so much that we could never go for a whole week without it. Being so, I have mastered the formula and I want to share it with other Moms so their limited kids will get a occasion to enjoy this lip-smacking treat, too. Give it a try and you will categorically hear your kids request for this delectable shrimp formula every now and then.

Japanese Cooking

Ingredients:

• 15 fresh shrimps
• 4 eggs
• 3 tbsp flour
• 4 calamansi
• Cooking oil for frying
• Salt, to taste

Cooking Procedure:

• Choose fresh shrimps about 4 inches long in size. Take off the shell of the body but leave the head and tail. Trim the pointed part of the head.
• Remove the black intestine by cutting a part of the back.
• Salt to taste and roll in flour after soaking in calamansi juice. Drop each in beaten eggs and fry in deep hot fat until light brown.
• Drain excess oil and serve with sweet chili sauce.

Filipino Recipes - Camaron Rebosado (Shrimp) recipe - Pinoy Food

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What's in Filipino Food - Ube

Purple yams, officially referred to as ubes, are a common ingredient in Filipino kitchens. These yams are actually violet in color and are used in all different types of recipes. They have even been known to make a pleasant looking violet-colored cake.

Many yam aficionados will tell you that true Filipino ubes have a darker skin than the purple yams, referred to as such, which are available in the United States.

Chinese Cooking

Yams are not potatoes and should not be confused with purple Peruvian potatoes that are available, at some grocery stores and farm stands.

One of the most common Filipino ube recipes is Halayang Ube or purple yam jam. This is made from powdered ube, milk, condensed milk, egg yolks and butter.

Ube Balls are common, as well. This dish consists of condensed milk, mashed ube, cornstarch and water. The condensed milk and ube are heated over low heat, until somewhat warm.

At that point, cornstarch and violet food coloring is added. Continue cooking until mixture thickens. Stir constantly. Mixture is ready to cool, when it separates from the pan.

Once ube mixture has completely cooled, shape into small balls. Roll in sugar and tightly wrap in plastic wrap, to store.

Other uses for ube yams in Filipino food is as an ingredient in cakes, cupcakes and the beverage Halo-Halo.

Filipino food is highly regarded an exotic cuisine in many parts of the world and the ube yam is one of the ingredients that sets Filipino food apart from other cuisines of the region.

What's in Filipino Food - Ube

For more information on Filipino Food and dishes that use ube yams, visit Filipino Food and Recipes [http://www.inadobo.com].

Richard Gaison is a contributing editor for Mexican Food and Recipes and Filipino Food and Recipes.

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Cooking With Coconut Milk - Filipino Ginataang Manok and Bicol Express Recipes

Like other Asian countries such as Thailand and Vietnam, the Philippines is noted as one of the homes of spices and food. Thailand, however, has become now more favorite than Philippines when it come to food and recipes as a ensue of it's increased popularity in west. The recipes cited below will bring your taste buds to life and allow you to contemplate the food of the Philippines.

Ginataang Manok

Cooking

Ingredients:

1/2 kilo Chicken meat (any part)
1 red bell pepper
1 bundle spinach
1 medium ginger chopped
1 onion
5 garlic cloves chopped
1 can coconut milk
salt and pepper to taste

Cooking Procedure:

• In a frying pan, fry chicken meat until golden brown.
• Saute onion, garlic and ginger.
• Add the chicken meat and mix.
• Add red bell pepper
• Add coconut milk and simmer until chicken is tender.
• When chicken meat is tender, add the spinach. Salt and pepper to taste.
• Simmer for few minutes and serve.

Enjoy your Ginataang Manok.

Bicol Express

Ingredients:

1/2 kilo pork meat
1 can coconut milk
2 siling labuyo chopped
1 thumb size ginger diced
5 cloves garlic chopped
1 onion chopped
2 tbsp. Shrimp paste
1/4 cup water

Cooking Procedure:

• Saute onion, garlic and ginger.
• Add pork meat saute until outer part turns light brown.
• Add some water. Bring to boil.
• Add the coconut milk simmer until pork is tender and thicken the sauce.
• Add shrimp paste and chili peppers. Simmer for few minutes.
• Serve hot.

Enjoy your Bicol Express!

Cooking With Coconut Milk - Filipino Ginataang Manok and Bicol Express Recipes

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Filipino Recipes for the Weight-Conscious

We've always been known for our love of food, but for most people, that hearty appetite comes at a price. With our increasingly hectic lifestyles, there's hardly any time to exercise or get fit. Add to that the fact that Filipino cuisine tends to be high in fat and calories. Yes, it's great food, but you have to admit it's not exactly healthy.

But before ditching that adobo or taking out those South Beach cookbooks, here's some good news: there is such a thing as low-fat Filipino food. In fact, you can make any dish diet-friendly with just a few simple tweaks-without giving up any of the flavor. If all that eating is taking a toll on your waist, start eating healthier with these tips and 1. Make substitutions

Italian Cooking

One of the secrets to low-fat cooking is replacing common ingredients with low-fat alternatives. Start with your oil: most people use regular cooking oil, which is made from animal fat and very high in cholesterol. Use vegetable-based oils such as corn, canola, sunflower, or if you can afford it, olive oil. When making salads, replace mayonnaise with mustard or vinaigrette, and use fresh instead of canned ingredients.

A common problem with substitution is that they don't always work. You can't expect them to taste the same as the original, but they don't have to taste bad. It takes some practice and experience to know which ingredients will work together and which ones will not. Feel free to experiment-you'll learn from your mistakes and get the hang of it in no time.

Fish is a favorite replacement for meat dishes. Try this low-fat recipe in place of steak and meat chops.

Grilled Tuna Steak

Ingredients:

4-6 fresh tuna steaks

1 bottle of Italian dressing

¾ tsp salt

pepper to taste

Arrange the tuna in a large baking dish. Coat each steak with the Italian dressing and cover the pan. Marinate refrigerated for a few hours or overnight. Grill or broil the steaks until done (when the flesh flakes off easily). Season with salt and pepper before serving.

2. Always go fresh

You don't have to give up dessert altogether if you're watching your weight. Just choose the right desserts-avoid those rice cakes and creamy salads they serve at parties. Instead, use fresh fruits to make your own Filipino desserts recipes. For a little variety, try some of our native fruits such as lanzones, durian and langka. Mix your favorite fruits together and you've got a nice low-fat salad, perfect for those cravings in between meals.

Remember to get your fruits and vegetables fresh. It's very tempting to get canned or pre-packed food, but those tend to be high in calories and packed with preservatives, not to mention overpriced. Get your fruits and vegetables whole and slice them up yourself. That way, you can control your serving portions and cut them any way you like.
This is great if you like to make quick salads and sandwiches.

3. Grill what you can fry

Most Filipino recipes involve deep frying, sautéing, or other methods that involve cooking in fat. Most of the time, you can do without the frying and use healthier cooking methods. Try grilling pork chops or chicken instead of frying. It helps preserve the flavor and gives a rich, smoky aroma. It also sheds some of the fat off the meat, whereas frying seals it in and makes it even fattier.

Explore other cooking methods as well. Steaming, broiling, and poaching are all excellent methods for low-fat cooking. Their main advantage is that you can cook your food more evenly, a common challenge in frying. If you're new to the kitchen and don't know how to experiment, just look for Filipino cooking recipes that you can prepare without the oil.

4. Watch your portions

The reason some diets fail is that the serving portions are bigger than recommended. People tend to overeat when they know their food is low-fat. Don't follow the recommended portions of Filipino food recipes. If the recipe says it serves 6 people, it often means tiny servings that don't even feed half a person. Read the nutritional information on your food labels; their serving sizes are usually more accurate. you don't have to count each calorie every time you cook, but you should have a general idea of each ingredient's nutritional value. If the dish already has meat or something heavy, balance it out with lighter ingredients such as leafy greens.

Filipino Recipes for the Weight-Conscious

Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph at [http://www.kusina.ph] A devoted cook, he makes it his personal mission to spread the joy of one of his Filipino food recipes at [http://www.kusina.ph/low-fat-filipino-desserts-recipes/] with food lovers the world over. Bon appetit!

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