Easy Togue Okoy - Beansprout Fritters - Filipino Recipes - Pinoy Cooking - Ukoy

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FOOD UNDER 100 PESOS!!! TORTANG GINILING NA BABOY NA MAY PATATAS!!!

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EASY ARROZ CALDO RECIPE😋

CHICKEN ARROZ CALDO RECIPE Ingredients: 4 chicken thighs, cut into bite size pieces 1 cup white rice, rinsed 6 cups water 1-2 tsp chicken bouillon (OPTIONAL) 1/3 cup fish sauce (adjust to your own taste) 1 clove garlic, minced 2 slices of ginger 1/2 cup onions, chopped 2 stalks of green onion, chopped

Ukoy (Okoy, Shrimp Fritters)

How to make Okoy (Ukoy, Shrimp Fritters) OKOY! Alright!! Take a bite out of this Crispy and delicious Shrimp Fritters and you'll never stop munching! Okoy or Ukoy (shrimp fritters) is a native Filipino food. It is a popular afternoon snack in the country, though some use it as viand for regular meals. 2 medium sweet potato, finely julienne 2 medium carrots, finely julienne 1 cup coriander sprigs 3 tbsp onion leeks, chopped 1 red onion, sliced 1 tsp fish sauce 250g fresh prawns, peeled or not 1/2 cup dried shrimps 1 cup cornstarch plus more more dusting 1/4 cup + 2 tbsp soda pepper to taste Support Little Chef - Hit Subscribe Button!!! YumYum. Email: cooking@littlechef.asia | littlechef.asia@gmail.com FB: https://facebook.com/LittleChef.Asia/ TW: https://twitter.com/littlechefasia IG: https://www.instagram.com/littlechefasia Website: http://littlechefasia.com Music by: Vexento - Staring at the Lights

Maja Blanca Mais - Panlasang Pinoy

This video will show you how to easily make a Filipino dessert called maja blanca mais. This is a yummy dessert that is easy to prepare. I recommend this for beginners. It is a good dish to practice making for aspiring cooks. Visit http://panlasangpinoy.com for more recipes

Paano magluto Ukoy Recipe - Pinoy Bean Sprouts & Shrimp Omelette Tagalog Fritters Okoy

‪http://www.howtocookgreatfilipino.com As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.com Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://www.howtocookgreatethiopian.com http://www.howtocookgreatjamaican.com http://www.howtocookgreatcurry.com http://www.howtocookgreatfilipino.com and many more - see you again soon. Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. ‪http://www.howtocookgreatfilipino.com Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), ‪http://www.howtocookgreatfilipino.com puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, ‪http://www.howtocookgreatfilipino.com eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang ‪http://www.howtocookgreatfilipino.com (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). "Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce. "Babad/Binabad/Ibinabad" − to marinate. "Banli/Binanlian/Pabanli" − blanched. "Bagoong/Binagoongan/ -- sa Bagoong" − cooked with fermented fish paste bagoong. "Binalot" -- literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).‪http://www.howtocookgreatfilipino.com "Buro/Binuro" − fermented. "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating. "Guinataan/sa Gata" − cooked with coconut milk. "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes. "Halabos/Hinalabos" -- mostly for shellfish. Steamed in their own juices and sometimes carbonated soda. "Hilaw/Sariwa" -- unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa). "Hinurno" -- baked in an oven or roasted. "Ihaw/Inihaw" − grilled over coals. "Kinilaw" or "Kilawin" − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers. "Laga/Nilaga/Palaga" − boiled/braised. "Nilasing" − cooked with an alcoholic beverage like wine or beer. "Lechon/Litson/Nilechon" − roasted on a spit. "Lumpia" -- wrapped with an edible wrapper. "Minatamis" − sweetened.‪http://www.howtocookgreatfilipino.com "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong. "Paksiw/Pinaksiw" − cooked in vinegar. "Pangat/Pinangat" − boiled in salted water with fruit such as tomatoes or ripe mangoes. "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich. "Pinakuluan" -- boiled. "Prito/Pinirito" − fried or deep fried. From the Spanish frito. "Relleno/Relyeno" -- stuffed. "Tapa/Tinapa" -- dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish. "Sarza/Sarciado" -- cooked with a thick sauce. "Sinangag" -- garlic fried rice.‪http://www.howtocookgreatfilipino.com "Sigang/Sinigang" − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin. "Tosta/Tinosta/Tostado" -- toasted. "Torta/Tinorta/Patorta" -- to cook with eggs in the manner of an omelette. pinoy,tagalog,Philippines,filipino,chilli,Sisig, Crispy pata, inasal,Taba ng talangka, Pancit Palabok,Bulalo,Fish tinola,Kare-kare,tilapis,isda, tinolang,ginisang,afritada,nilagang baka,arroz caldo, pancit canton,bicol express,sinigang,lumpiang shainghai,adobo,pinaupuan,sopas,tortang talong,munggo,upo,dinuguan,Paksiw,kaldereta,Puchero,

Easy Togue Okoy - Beansprout Fritters - Filipino Recipes - Pinoy Cooking - Welcome to Easy Recipes, We make short cooking videos that are about 2 mins and under. Each video is designed for you to pause and cook. They are all easy to follow and give great results.
No talking just straight ahead easy, simple “ How To “ step by step recipes. Please give us a thumbs up and of course subscribe to the channel. So if you need to know how to make springs rolls, cook the best lasagne, make the best Indian curry, create a super salad, make a quick pasta, steam a fish, fry a steak, grill chicken or poach an egg then you have come to right place. https://www.youtube.com/c/EasyRecipesHowtocookgreat Maligayang pagdating sa lahat, mangyaring mag-subscribe sa channel at bigyan kami ng isang kaunting tapang. Tinatanggap namin ang lahat ng iyong mga komento. Kami ay mayroon ng daan-daang mga recipe pinoy sa aming channel. Gayundin tingnan ang website at ang facebook. Pag-ibig sa inyong lahat. Welcome all, please subscribe to the channel and give us a thumbs up. We welcome all your comments. We already have hundreds of pinoy recipes on our channel. Also look at the website and the facebook. Love to you all.
http://www.howtocookgreatfood.com
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
http://www.howtocookgreatethiopian.com
http://www.howtocookgreatjamaican.com
http://www.howtocookgreatcurry.com
http://www.howtocookgreatfilipino.com
https://plus.google.com/+howtocookgreat/posts
https://www.youtube.com/c/EasyRecipesHowtocookgreat
and many more -  see you again soon.
Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. http://www.howtocookgreatfilipino.com
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), http://www.howtocookgreatfilipino.com
puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, http://www.howtocookgreatfilipino.com
eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang http://www.howtocookgreatfilipino.com
(meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).

"Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce.
"Babad/Binabad/Ibinabad" − to marinate.
"Banli/Binanlian/Pabanli" − blanched.
"Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
"Binalot" – literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .http://www.howtocookgreatfilipino.com

"Buro/Binuro" − fermented.
"Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
"Guinataan/sa Gata" − cooked with coconut milk.
"Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes.
"Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
"Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
"Hinurno" – baked in an oven or roasted.
"Ihaw/Inihaw" − grilled over coals.
"Kinilaw" or "Kilawin" − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
"Laga/Nilaga/Palaga" − boiled/braised.
"Nilasing" − cooked with an alcoholic beverage like wine or beer.
"Lechon/Litson/Nilechon" − roasted on a spit.
"Lumpia" – wrapped with an edible wrapper.
"Minatamis" − sweetened.http://www.howtocookgreatfilipino.com

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