Lillimala Recipes

30 AUTHENTIC FILIPINO RECIPE COLLECTION

30 Authentic Filipino Recipe Collection image

Looking for some easy Filipino recipes? From appetizers to entrees to desserts, these authentic Filipino dishes are hearty and comforting.

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Kare-Kare
Filipino-Style Chicken Adobo Recipe
Sinangag (Filipino Garlic Fried Rice)
Beef Mechado
Beef Pares
Arroz Caldo
Leche Flan
Pan De Sal
Pininyahang Manok
Eggplant Omelet
Adobong Balut
Pork Chicharon
Beef Pochero
Dinuguan
Pineapple Coleslaw
Lumpiang Shanghai
Banana Fritters
Buko Pie
Sizzling Sisig
Cheese Puto
Filipino Beef Omelet (Torta)
Filipino Spaghetti
Tinolang Manok
Monggo Guisado
Taisan (Filipino Chiffon Cake)
Sago at Gulaman
Buko Pandan Ice Cream
Ginger Tea (Filipino Salabat)
Iskrambol
Filipino Coconut Macaroons

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Filipino recipe in 30 minutes or less!

Nutrition Facts :

LIMONCELLO

Limoncello image

For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories beverage

Time P4DT4h40m

Yield 7 cups

Number Of Ingredients 4

Ingredients

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Steps:

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LILLIMALA

Lillimala image

These traditional candies, a Cape Malay favorite, are made from coconut and are typically colored bright green or pink. Because they are soft and sticky, they are served in little paper containers, although this recipe uses small cupcake liners. Posted for Zaar World Tour 2006 as an African dessert recipe. Cooking time is approximate, and doesn't include time needed for the candy to set.

Provided by Annisette

Categories Candy

Time 15m

Yield 3 pounds

Number Of Ingredients 8

Ingredients

4 cups sugar
1 lb shredded coconut (about 7 cups)
1 cup water
1 tablespoon butter
1/2-1 teaspoon distilled rose water
1/4 teaspoon cardamom
red food coloring (optional) or green food coloring (optional)
1 small cupcake liners

Steps:

Combine all ingredients, except food coloring in a saucepan.
Bring mixture to boil, and continue cooking until mixture is fairly thick, about a soft-ball stage.
Color with food coloring, if desired.
Portion into small cupcake liners and set.

Nutrition Facts : Calories 1824.6, Fat 57.6, SaturatedFat 50, Cholesterol 10.2, Sodium 425.4, Carbohydrate 338.9, Fiber 6.9, Sugar 331.8, Protein 4.4

BLANCMANGE

Blancmange image

Our easy blancmange uses only a handful of thrifty ingredients. This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries.

Provided by Esther Clark

Categories Dessert

Time 30m

Number Of Ingredients 7

Ingredients

vegetable oil , for the mould
10 sheets gelatine
40g cornflour
1.2l whole milk
4 large lemons , zest peeled
300g caster sugar
150g mixed fresh berries , to serve (optional)

Steps:

Oil a 1.2-1.5 litre jelly mould, then set aside. Soak the gelatine in cold water following pack instructions. Mix together the cornflour with 6 tbsp of the milk and pour into a saucepan. Add the remaining milk, lemon peel and sugar, then bring to a boil. Lower to a medium-low heat and whisk continuously until thickened enough to coat the back of a spoon (around 8-10 mins).
Squeeze any excess water out of the gelatine, then stir into the warm milk mixture to dissolve. Set aside to cool down for 5 mins. Discard the lemon peel, pour the mixture into the prepared jelly mould and put in the fridge to set overnight.
When ready to serve, bring a kettle of water to the boil and pour into a large heatproof bowl. Dip the mould in the water, holding it there for 1 min. Turn the blancmange out onto a serving plate, and top with a handful of fresh berries, if you like.

Nutrition Facts : Calories 274 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 44 grams sugar, Fiber 0.2 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium

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