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Potluck Recipes and Ideas for all Occasion

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Potluck Food Contribution Idea

How is potluck done in the Philippines? For unaccounted years now, many events and occasions were celebrated through this style of food contribution in the dining table. Each accounted groups, pair or even person has to bring his, her or their share of food and pool or collect them all together to be shared to all. Pinoys love the concept of fiesta and merry making and would sometimes invent occasions to attend to just to come up with a get-together. Back when I was still in high school, a very popular style or should I say system for providing a feast of food is the “potluck”. Since it is Christmas season and New Year is near, family reunions were celebrated here and there and most of these types of events were held in resorts and small venues. A popular destination is Pansol Laguna resorts. Just like what we are going to have in a few hours from the writing of this post.

Today I came up with the idea of trying to search for pot luck recipes that you can enjoy contributing to your event whether if it’s just a simple friends get together or family reunion and yes, even high school or college friend reunions (alumni events). This is also because as i’ve said, we are on our way to one tomorrow. If you happen to be from somewhere in the United States, I’d like to recommend a series of popular dishes from side dish, main courses and dessert to find in a post from Oprah website. On the other hand, if you come from the Philippines and you are having your event, I would like to suggest local delicacies and dishes that Filipinos love eating. I have a quite large list to feast below.

A nice idea for potluck feast for events are those that are easy to cook menu and courses but if you prefer to contribute something really striking, you can always go for the carefully prepared dishes and popular Pinoy food recipes like “kare-kare”, menudo, bopis, pata tim, dinuguan with puto, spaghetti or pasta, the inihaw seafoods, chicken curry and more. Also a popular food choice would be the Chinese recipes like hot pot style noodles, pancit, palabok and more.

Today, it is easier to sometimes buy from well recognized restaurants for your potluck especially if you don’t have the time to cook and prepare a good food for the dining table but for those who in reverse have, i will enumerate some of them here so that you can instantly grab an idea of what your celebration will look like when you try to put in your dining table, the food you have prepared to contribute for the benefit of making your event a merry festivity of smiling happy people. I will include below some popular easy to cook menus and some would be a 10-minute recipe taken from a popular cooking tv program in the Philippines, Quickfire Recipes by Rosebud Benitez.

[ 10-Minute Cooking Recipes ]

Sample Pork Ribs Dish

1. Pork Ribs Sinabawan sa Kamatis

This recipe is so easy to prepare and is actually very similar to the popular nilagang baboy that Pinoys love. The only difference that this cooking style makes is that you add tomatoes to make a more delicious feast and a bit soury savory taste to your pork. This is also very easy to cook and you can literally do it onsite where your occasion is being celebrated and it won’t too much of your cooking skills and time. What’s best is that there are just a couple of ingredients to use and cost-effective in a way for those who are tight in budget.

Basic Cooking Ingredients:

  • 1 kilo of Pork Ribs
  • 2 big tomatoes
  • 2 Pechay (Bungkos)
  • 1 big white onion
  • 3 Green Chilli
  • Salt & Fish sauce to taste

Simple Cooking Procedure:

  1. Put 1 liter of water in a caserole, pour pork ribs when water is boiling.
  2. When pork is almost tender, add sliced tomatoes and boil it until tomatoes almost mushy.
  3. Add the Pechay and the green chilli (optional) but don’t over cook it.
  4. Add salt and fish sauce to taste.

Tokwa’t Baboy Pulutan Dish

2. How to Cook Tokwa’t Baboy

We all know Filipinos love to drink while they feast and so here is one surefire recipe that you can use to make your event a happy one both ways whether its just for drinking or for a fiesta of food. This is a common pulutan to many Pinoy drinking sessions and events. This cuisine is usually made up of pork ears, chewy tofu / beancurd, soy sauce, pork broth, vinegar and other spices. Our family loves it and we don’t fail to have it every once in a while as our main dish even by idea, it really isn’t.

Menu Ingredients:

  • 1 Kilo of Pork Face & Ears (cut into cubes)
  • 8 Pieces of Tokwa (Beancurd) 2?x2?
  • 1 Small cloves of garlic (minced)
  • 3 Big onions (diced)
  • 1 Cup vinegar
  • 1 Cup soy sauce
  • 1 Teaspoon salt
  • 1 Teaspoon brown sugar

Cooking Procedure:

  1. In a casserole, boil pork with salt, lower fire and let it simmer until pork is tender.
  2. Take the pork out and set aside.
  3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.
  4. In a sauce pot, mix soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.
  5. Pour in mixture over pork and tokwa.

Adobong Tahong or Mussels

3. Adobong Tahong or Mussels

Adobo is probably one of the most-loved dishes in the Pinoy dining table. There are lots of varieties you can enjoy and I happen to have written a lot about it. For size, you can try my recipe for Chicken Adobo or even my Pork Adobo. But before anything else, what I will reveal to you today is a process on how to cook the tahong or mussels.

You can also check a guide on how to cook adobo of all kinds, which I posted some years ago but be sure for this one that you will clean mussels by washing and scrubbing them to remove dirt and grains of sand. A good way to clean the inside of these scavengers of the sea is to dip them for a couple of hours in water with a pinch of salt. They will puke out what leftovers they have on their stomach this way.

Mussels that are very sensitive yet easy to cook. It in fact only takes me less than 5 minutes to do it at home. Make sure to throw away dead mussels because they will stink your food as they are already dead. Also discard mussels that remain closed even when cooked, they are also already dead and should not be consumed.

Dish Ingredients:

  • 1 kilo of tahong shelled
  • 6 tbsp. of vinegar
  • 7 cloves of garlic, crushed
  • 2 tbsp. of salt
  • corn oil

Cooking Procedure:

  1. Boil tahong in vinegar and a small amount of water.
  2. Add salt and crushed garlic.
  3. As soon as the liquid dries out, add cooking oil.
  4. Cook for 5 minutes and remove from fire.

[ Surefire Pinoy Dishes You’ll Love ]

Chicken Curry Recipe

1. Filipino Chicken Curry

Is an imported made cuisine which acts as an alternative of the local Ginataang Manok where the chicken is cooked in coconut milk. The only difference is you get to add the “curry powder” plus the vegetable and other spices to add up to the already delicious and tasty flavor.

Basic Ingredients:

  • 1 kilo chicken
  • 2 medium sized potatoes, chopped
  • 1 big carrot, sliced
  • 1 tbsp garlic, minced
  • 3 stalks celery, cut into 2 inches length
  • 1 medium onion, chopped
  • 1 small red bell pepper, cut into cubes
  • 2 tbsp fish sauce
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 1 thumb ginger, cut into strips
  • 1 cup water

How to Cook:

  1. Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-bone the chicken.
  2. Heat up a deep pot and add the oil.
  3. Fry the potato and carrots for 2 minutes and set aside
  4. Sauté Chicken together with garlic, onion and ginger.
  5. When garlic is light brown in color add fish sauce, and curry powder
  6. Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken is tender.
  7. Once the chicken is cooked add the red bell pepper, celery, carrot and potato then simmer for 5 minutes
  8. Add the coconut milk and mix well. Simmer for another 5 minutes.
  9. Serve hot with rice.

Cream Of Crab Soup

2. Cream Of Crab Soup

Ingredients:

  • 1 Small onion, finely chopped
  • 1 Tablespoon butter
  • 1 Cup chicken broth
  • 1 Quart Half & Half, or whole milk
  • 1 Tablespoon chopped parsley
  • 1/2 Teaspoon celery salt
  • 1/2 Teaspoon mace
  • 1 Dash cayenne
  • salt and fresh ground black pepper, to taste
  • 1 Pound crab meat, jumbo lump Maryland Blue Crab
  • 1/4 Cup sherry
  • 2 Tablespoons all?purpose flour,
  • mixed with 1 Tablespoon water or warm milk

How to Cook:

  1. In a large saucepan, cook onion in butter until transparent.
  2. Add chicken broth and slowly pour in milk. Add all seasonings
  3. except sherry. Add the crab meat (cleaned of all shells) and
  4. simmer for 15 minutes.
  5. Make a paste of about 2 tablespoon flour and a little water or
  6. warm milk mixture. Stir paste into soup to thicken slightly.
  7. Remove from heat, stir in sherry and serve.
  8. Garnish with chopped parsley.

Lapu-Lapu Escabeche

3. Lapu-Lapu Escabeche

Ingredients:

* 1 Kilo Lapu-lapu Fish
* 1 1/2 cup Canola Oil (for deep frying)
* 1/3 cup white vinegar
* 6 tablespoons brown sugar
* 3 table spoons tomato ketchup
* 1/2 teaspoon salt
* 1 thumb-sized Ginger,sliced in strips
* 3 cloves garlic, minced
* 2 medium-sized onions, cut into 8 pieces
* 1 medium sized carrot, julienne
* 1/2 cup red and green pepper, sliced in strips
* 2 green onions, sliced for garnishing
* 2 tomatoes, cut in wedges
* 2 tablespoons cornstarch, diluted with 2-3 tablespoons water

How to Cook:

Lapu-lapu escabeche or lapu lapu sweet and sour

* Clean the Lapu-lapu fish and remove the internals, make a diagonal slice on each side of the fish
* Then rub salt on it and inside the fish cavity
* Deep Fry the Lapu-lapu fish in a deep frying pan.
* Once done, remove the fish from the pan and drain excess oil with paper towels.

How to prepare the sweet and sour sauce.
* Combine the vinegar, sugar, tomato ketchup, salt and ginger.
* Add the cornstarch mixture then mix well.
* Now add tomatoes, onions, carrot, tomatoes, garlic, red pepper and the other ingredients.
* Boil once. Make sure the sauce is slightly thickened and not runny.
* Pour the sauce on fried Lapu-lapu and serve immediately.
* Garnish with green onions.


4. Camaron Rebosado (Appetizer)

Camaron Rebosado is one of the well known and delicious ways to cook shrimp in minutes. It is also sometimes called or referred to as the Philippine version of Japanese tempura except less the light batter and served with soy sauce.

This is a popular seafood dish appetizer that uses of shrimp as the main component. Camaron Rebosado is best not just for viand in addition to appetizer, it’s greatest combined having a Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chopped garlic.

Menu Ingredients:

  • 1/2 kilo medium size Shrimp
  • 2 tablespoon fresh milk
  • 8 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 2 pieces raw eggs
  • 2 cups cooking oil

How to Cook:

  1. Wash Shrimps then Peel and devein it.
  2. Extract juice from Lemon then marinate the shrimp in lemon juice for 20 minutes.
  3. Combine flour, cornstarch, and salt in a mixing bowl then mix well.
  4. Add the eggs and milk stir until all the ingredients are well distributed.
  5. Heat a frying pan and then pour the cooking oil.
  6. When the oil is hot enough, turn the fire to low then dip a piece of shrimp in the batter leave the tail uncovered then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
  7. Remove from the pan or fryer then place in a plate with paper towel to absorb excess oil from the Camaron Rebosado.
  8. Serve Camaron Rebosado with Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.

5. Kansi (Ilonggo Dish)

Kansi is a popular Ilonggo recipe. It’s like a cross of between Bulalo (beef bone marrow and veggies soup) and Sinigang (sour pork soup). Just imagine why Kansi is one of the best delicacies of Bacolod Town. It is also the Ilonggot’s edition of the well-known Bulalo with a veggie twist. Taste the difference with the tangy and tasty flavor of Kansi and the aroma of lemon grass that will certainly soothe you and relax your day.

Basic Ingredients:

* 1 kilo Beef Shank
* Lemon grass (2 stalk)
* 2 medium onions
* Fresh ginger (1/2 cup, sliced)
* 2 long hot pepper
* Atchuete powder(1 Tablespoon)
* 5 pcs. batwan fruit (a souring agent for soup that is locally famous and widely used in Visayas) or Sinigang mix (1 pack or to taste)
* 1/4 kilo green unripe Jackfruit ( sliced )
* salt & pepper (to taste)

How to Cook:

* Saute garlic and onions
* Add beef and ginger into the pot and pour just enough water to cover most of the meat
* Leave it to boil for about an hour to two hours until the meat is soft.
* Lower heat to simmer, add more water into the pot until meat is completely submerged
* Mix in batwan fruit or sinigang mix, salt, and pepper (we used about half of the pack of sinigang mix, if you want it more sour use the whole pack)
* Mix in pepper (add more if you want it to be spicier)
* Put in sliced green jackfruit
* Leave to simmer until jackfruit is cooked and beef is very soft
* When it’s almost done, put in lemongrass (tie it into a knot) and atchuete for color
* Simmer for about 10 minutes and serve with hot rice.


6. Fried Tilapia in Thai Sauce

Basic Ingredients:

  • 4 tilapia fillets
  • 2 tbsp cornflour
  • 2 tbsp sunflower oil
  • 4 spring onions , sliced
  • 2 garlic cloves , crushed
  • small piece fresh ginger , finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • juice 1 lime , plus 1 lime chopped into wedges, to serve
  • 1 red chilli , deseeded and sliced
  • handful Thai basil leaves or coriander leaves

How to Cook:

  1. Coat the fish fillets in the cornflour, then set aside.
  2. Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm.
  3. In the same pan, briefly fry the spring onion, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy.
  4. Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.

7. Pinoy Sweet and Spicy Shrimp

This Filipino Sweet and Spicy Shrimp Recipe gives your tongue a twist with lots of tangy taste and depth of flavor, owing to the unique mixture of tomato ketchup and siling labuyo spice that it will surely give you a sweat eating this nice dish. For a special Filipino dish, serve this dish with Sinangag rice.

Basic Ingredients:

  • 1/2 kilo Shrimp, fresh shrimp
  • 1 teaspoon sesame oil
  • 3 tablespoon butter
  • 2 teaspoons garlic, minced
  • 3 teaspoons ginger, minced
  • 1 tablespoon Honey or white sugar
  • 3 tablespoons tomato ketchup
  • 2 teaspoons chopped siling labuyo or birds eye chili
  • 2 teaspoons White Wine (optional)
  • 1 tablespoon Canola cooking oil
  • 2 tablespoons scallions, chopped for garnish
  • Salt and pepper to taste

How to Cook:

  1. Combine tomato ketchup, sesame oil, sugar, and White Wine. Mix and set aside.
  2. Heat Canola oil in the Fry pan then add butter.
  3. Fry the ginger and garlic for 20 to 30 seconds or until light brown.
  4. Add shrimp and stir fry for 1 to 2 minutes.
  5. Then add the sauce mixture and chili. Stir fry for 2 to 5 minutes.
  6. Add salt and pepper to taste.
  7. Transfer to a serving plate then garnish with chopped scallions.
  8. Serve hot with Sinangag rice and enjoy!

8. Lumpiang Sariwa

Basic Ingredients:

  • 2 tbsp oil
  • 200 g (1 cup) bean curd
  • 100 g (3 oz) string beans, cut diagonally into 2 cm (1 in) pieces
  • 1 medium carrot, cut into thin strips
  • 100 g (3/4 cup) shredded white cabbage
  • Salt and pepper
  • 12 spring roll wrappers, steamed
  • 12 lettuce leaves
  • 130g (1 cup) cooked chickpeas

Ingredients of the Brown Sauce:

  • 200 g (1 cup) brown sugar
  • 500 ml (2 cups) water
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp corn starch
  • 60 ml (1/4 cup) water
  • 1/2 head of garlic, cloves peeled and crushed

How to Cook:

  1. To prepare brown sauce, blend sugar, water, salt and sauce sauce bring to the boil and simmer for 5 minutes. In a small bowl blend cornstarch with water until smooth. Stir into the saucepan. Simmer until the mixture thickens, about 10-15minutes.
  2. Heat oil in a pan and fry bean curd. Remove the pan and cut into narrow strips. Set aside.
  3. Blanch the string beans, carrot strips and cabbage by plunging in boiling water in 5 minutes. Drain immediate and plunge into a boil of iced water. Drain well then season with salt and pepper.
  4. Steam a spring roll wrapper for about 5 minutes. Line a wrapper with a lettuce leaf. Spoon 2 or 3 tbsp of blanched vegetables onto the lettuce leaf. Add about 1 tbsp of the chickenpeas and the cooked bean curd. Roll wrapper and tuck in the end of the seal completely. Repeat with remaining vegetables and wrappers. Serve with brown sauce and crushed garlic.
  5. Serves 4 people.

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