Republic of the Philippines

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE

Impig, Sipocot, Camarines Sur 4408

15 Appetizer
Recipes

GABRIEL KEITH R. NAPERI

15 Appetizer Recipes
Filipino Cheeseticks

INGREDIENTS
1. 7 ounces cheddar cheese
sliced into individual strips
(I used pinoy cheese for this
recipe)

2. 30 pieces spring roll

lumpia wrapper

3. 1 cup cooking oil

INSTRUCTIONS
1. Wrap the cheeses in spring roll wrapper
2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few
minutes. (use a smaller pan to save oil)
3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for
4 minutes or until the color of the spring roll wrapper turns golden brown.
4. Remove from the pan and place in a plate with paper towel. Let stand
for a few minutes for the oil to drain.
5. Serve with mayonnaise and ketchup dip. Share and enjoy!
Cheese Dog Bread Rolls
INGREDIENTS
1. 12 slices white bread

2. 3 hot dogs, cut into 4 strips

3. 4 ounces quick melt cheese, cut into

24 thin strips

4. 2 eggs

5. 1/4 cup milk

6. 1 cup Panko bread crumbs

7. Canola Oil

INSTRUCTIONS
1. Trim edges of each bread and with a rolling pin, flatten until very thin.
2. Arrange a piece of hotdog and two cheese strips at the edge of the bread facing you
and roll bread into a log to enclose filling. Press lightly on seams to completely seal (or
secure with toothpicks and remove when ready to dredge in bread crumbs). Repeat with
remaining bread slices.
3. In a bowl, combine eggs and milk and whisk together until well-beaten.
4. In a shallow dish, place Panko bread crumbs.
5. Dip the bread roll in egg mixture and roll in bread crumbs, patting down crumbs to
fully coat. Repeat with the remaining rolls.
6. Arrange breaded rolls in a single layer on a baking sheet and freeze for 3 to 5
minutes.
7. In a wide, thick-bottomed pan over medium heat, heat about 2-inches deep of oil.
Place prepared bread rolls seam side down and deep-fry, turning as needed, until
golden and crunchy.
8. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with
catsup for dipping.
Cheesy Baked Tahong
INGREDIENTS
1. 2 lbs mussels tahong,
cleaned and boiled until the
shells open

2. 1/2 cup butter softened

3. 1/2 cup Cheddar cheese,

shredded

4. 7 cloves garlic pounded

and minced

5. 1 cup quickmelt cheese

grated

INSTRUCTIONS
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine butter and garlic then mix well.
3. Remove the extra shell from the mussel. Place some butter and garlic mixture
on the mussels using a teaspoon or brush.
4. Top the mussels with grated quickmelt cheese.
5. Arrange the mussels in a baking tray lined with Aluminum foil.
6. Bake for 15 to 18 minutes.
7. Remove from the oven and transfer to a serving plate.
8. Serve as an appetizer dish. Share and enjoy!
Sizzling Sisig
INGREDIENTS
1. 2 pounds pig face (snouts, ears, and jowls)
2. 1 cup vinegar
3. 1/4 cup soy sauce
4. 1 head garlic, peeled and crushed
5. 1 teaspoon whole peppercorns
6. 2 bay leaves
7. 1 tablespoon salt
8. water
9. 1 large onion, peeled and diced
10. 6 Thai chili peppers, stemmed and minced
11. 1/2 cup calamansi juice
12. 1 tablespoon Liquid seasoning (I used
Maggi)
13. 1/2 cup liver spread
14. pepper to taste.

INSTRUCTIONS
1. In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves,
about 1 tablespoon salt, and enough water to completely cover pork.
2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for
about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain well,
discarding liquid.
3. Over a hot grill, grill pork for about 7 to 10 minutes on each side or until crisp and
slightly charred. Or arrange in a single layer on a baking sheet and broil in a 450 F oven
for about 4 to 5 minutes or until nicely charred.
4. Remove from heat, allow to cool to touch, and chop meat.
5. In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice., and
liquid seasoning.
6. And liver spread and gently stir to combine. Season with salt and pepper to taste.
7. To serve, transfer to sizzling hot plates.
Crispy Fried Calamari
INGREDIENTS
1. 3 pounds large squid
2. 1 cup milk
3. 1 cup flour
4. 1 cup cornstarch
5. canola oil
6. garlic powder to taste
7. salt and pepper to taste
8. lemons, cut into wedges

INSTRUCTIONS
1. Holding the squid firmly, pull the head from the body including internal parts and
tentacles. Pull out the clear cartilage inside the tube and discard.
2. With a knife, cut the head and the ink sack from the tentacles. Set aside the
tentacles. Peel the spotted outer membrane from the squid and discard.
3. Under cold running water, wash the tentacles and the tubes inside and outside to
remove any remaining tissue or debris. Drain well and pat dry.
4. Cut the body into rings by slicing vertically or keep them whole depending on size.
5. In a bowl, place milk and cleaned squid. Marinate in the refrigerator for at least 30
minutes or up to 4 hours. Drain squid and discard milk.
6. In another bowl, combine flour and cornstarch. Stir to combine.
7. Toss the squid in the flour mixture to fully coat.
8. In a wide pan or wok over medium heat, heat about 3-inches deep oil to 350 F.
9. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3
minutes or until crisp and golden.
10. With a slotted spoon, remove from pan and drain on a wire rack set over a baking
sheet.
11. Season with garlic powder, salt, and pepper to taste. Serve immediately with lemon
wedges or spicy vinegar.
Kapampangan Bopis
INGREDIENTS
1. 2 pounds minced pork lungs
2. 1/2 cup vinegar
3. 1 teaspoon salt
4. 2 tablespoons canola oil
5. 1 onion, peeled and chopped
6. 4 cloves garlic, peeled and
minced
7. 1 tablespoon fish sauce
8. 1 large carrot, peeled and diced
9. 1/2 green bell pepper, seeded
and chopped
10. 1/2 red bell pepper, seeded and
chopped
11. 4 Thai chili peppers, stemmed
and chopped

INSTRUCTIONS
1. In a bowl, combine minced pork lung (or bopis mix), vinegar, and salt.
Marinate for about 10 minutes.
2. In a wide skillet over medium heat, heat oil. Add onions and garlic and cook
until softened.
3. Add fish sauce.
4. Add minced pork lungs and bring to a boil. Cook, stirring occasionally, for
about 20 to 30 minutes or until liquid is mostly absorbed and meat begins to
sizzle.
5. Add carrots, bell peppers, and chili peppers. Continue to cook for about 2 to 3
minutes or until vegetables are tender-crisp.
Chicken Skin Chicharon
INGREDIENTS
1. 3 pounds chicken skin
2. 2 tablespoons vinegar
3. 1/2 cup water
4. 3 to 4 cloves garlic peeled
and pounded
5. 1/2 teaspoon pepper corns
cracked
6. 1 teaspoon salt
7. lard or peanut oil

INSTRUCTIONS
1. In a pot over medium heat, combine chicken skin, vinegar, water, garlic, pepper
corns and salt. Bring to a boil. Lower heat and continue to cook until skins render
fat and are softened but not falling apart. With a slotted spoon, remove the skin
from the pot. Remove any stray peppercorns, garlic and bay leaves and discard.
Arrange skins in a single layer on a baking sheet. Place in the refrigerator,
uncovered, for about 1 hour or until completely cold. Using a spoon, gently scrape
away any subcutaneous fat. Cut into about 4-inch pieces.
2. In a 180 F oven, bake skins for about 2 to 3 hours or until dry with just a bit of
flexibility.
3. Alternatively, arrange chicken in a single layer on a baking sheet and refrigerate,
uncovered, overnight to dry out.
4. In a deep, heavy bottomed pot, heat about 4-inches deep of lard or peanut oil
until very hot. Add chicken skins in batches and deep-fry until they begin to puff
and start to float. With a slotted spoon, remove from heat and drain on paper
towels. Serve with spiced vinegar.
 Rellenong Hipon
INGREDIENTS
1. 1 pound large shrimps (31-35 count)
2. 1/4 pound ground pork
3. 1/4 cup green onions, chopped
4. 1/4 cup water chestnuts, chopped
5. 1/4 cup carrots, shredded
6. 2 cloves garlic, peeled and minced
7. 1 teaspoon soy sauce
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 15 pieces spring roll wrappers, cut
diagonally into two triangles
11. canola oil

INSTRUCTIONS
1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near
the head and all the way down the center of the shrimp's back to the tail. With the tip of knife,
remove and discard vein. Using hands, open flesh of shrimp until it lies flat. Make a small
incision on the inside of the shrimp close to the tail.
2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt
and pepper. Gently stir until well distributed.
3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close
around filling.
4. On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place
stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed
side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly
to seal.
5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel
until ready to fry.
6. In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.
7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until
golden, crisp and cooked through.
8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and
sour sauce.
Baked Cheese Shrimp

INGREDIENTS
1. 1 pound large shrimps
(31-40 size )
2. 1/2 cup mayonnaise
3. 1/4 cup cheddar
cheese, shredded
4. 1 teaspoon sugar

INSTRUCTIONS
1. Twist the head to remove and discard. Using a pair of scissors, cut the
shell starting from the head along the middle of the body all the way
to the tail. Using a small, sharp knife, make an incision on the length of
the shrimps but not cutting through.
2. Pry open to butterfly, making sure to leave shell intact. Gently rinse in
cold running water to remove intestinal tract. Drain well.
3. In a bowl, combine mayonnaise, cheddar cheese, and sugar. Stir
together until well-distributed and sugar is dissolved.
4. Spoon about a teaspoonful of the cheese-mayo mixture on each
shrimp and spread to cover exposed flesh.
5. Bake in a 400 F oven for about 8 to 10 minutes or until cooked
through and the top is golden and bubbly. Remove from heat and
serve hot.
Pinsec Frito
INGREDIENTS
1. 1 lb. Ground pork
2. 1/4 lb. Large shrimp
3. 1 cup Chinese sausage ground
4. 1 cup Kinchay Chinese parsley
5. 4 cloves Garlic
6. 1 thumb size Ginger peeled and
grated
7. 1 tbsp. Soy sauce
8. 1 tsp. Salt
9. 1/4 tsp. Pepper
10. 1 Egg beaten
11. 1 Package of wonton wrappers
12. Oil for frying

INSTRUCTIONS
1. In a large bowl, combine pork, shrimp, Chinese sausage, kinchay,
garlic, ginger, soy sauce, salt, pepper and egg until well-distributed.
2. Separate wrappers into individual sheets and lay flat on a working
board in a diamond shape. Spoon a teaspoon of meat mixture on
middle of wrapper, moisten sides with water and fold diagonally into
a triangle shape. Press edges to completely seal.
3. In a heavy-bottomed wide pan, heat about 2-inches deep of oil. Add
prepared dumplings
4. in batches and deep-fry, turning once or twice, for about 3 to 5
minutes or until meat is fully cooked and wrappers golden and crisp.
5. With a slotted spoon, remove from pan and drain on a wire rack set
over a baking sheet. Serve hot with sweet and sour sauce
Mini Pizza
INGREDIENTS
1. 1 garlic clove, minced or pressed
2. 1 tablespoon olive oil
3. 1 (14 ounce) can crushed
tomatoes in rich puree
4. 1/2 teaspoon brown sugar
5. 1/2 teaspoon Italian seasoning
6. 1/2 teaspoon dried basil
7. pinch of salt
8. pinch of crushed red pepper
flakes
9. 12 4-inch flour tortillas
10. Mini pepperoni, shredded
mozzarella, fresh basil

INSTRUCTIONS
1. Preheat oven to 450°. Bake pizza sauce.
2. Place flour tortillas on a rimmed baking sheet. Place a tablespoon of
pizza sauce into the center of each tortilla round. Sprinkle cheese on
top of the sauce on each tortilla round. Top each pizza with mini
pepperoni rounds and fresh basil if using.
3. Bake 8 - 10 minutes or until the cheese is melted and starting to brown
and the crust edge is browned and crisp.

FOR PIZZA SAUCE

1. In a small saucepan, sauté garlic in oil until tender. Stir in the remaining
sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for
15 minutes or until sauce reaches desired thickness. Sauce may be
refrigerated for up to 1 week.
Champagne Jello Shots

INGREDIENTS
1. 1 1/2 c. champagne
(divided)
2. 1 tbsp. lemon juice
3. 1/4 c. sugar
4. 3 envelopes gelatin
5. 1/4 c. vodka
6. rainbow sprinkles

INSTRUCTIONS
1. Combine 1 1/4 cups champagne, lemon juice and sugar in a
saucepan. Sprinkle gelatin on top. Let gelatin soften for about
two minutes to bloom, then heat mixture over low heat. Stir
until gelatin has completely dissolved, about 2 to 3minutes, and
remove from heat. Stir in remaining 1/4 cup each of
champagne and vodka.
2. Grease a loaf pan with nonstick cooking spray. Pour mixture
into mold and chill for 2 hours, or until firm.
3. Invert jello to parchment paper-lined cutting board and slice
into squares. Dip each square in sprinkles and serve cold.
Bacon Double Cheese Dip
INGREDIENTS
1. 1/2 pound ground beef
2. 6 strips bacon, cut into 1 inch
pieces
3. 1 small onion, diced
4. 1 clove garlic, chopped
5. 4 ounces cream cheese, room
temperature
6. 1/2 cup sour cream
7. 1/4 cup mayonnaise
8. 1/2 cup mozzarella, shredded
9. 1/2 cup cheddar cheese,
shredded
10. 1 tablespoon worcestershire
sauce
11. 2 tablespoon ketchup

INSTRUCTIONS
1. Cook the ground beef in a pan over medium heat, set it aside and
drain the grease from the pan.
2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside
and drain all but a tablespoon of the grease.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour
cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and
ketchup and pour it into a baking dish.
6. Bake in a preheated 350F/180C oven until the top starts turning a
light golden brown and then sides are bubbling, about 20-30 minutes.
Reuben Sliders
INGREDIENTS
1. 1 (12-ounce) package Hawaiian
sweet rolls (12 rolls), sliced
horizontally
2. 1/2 pound thinly sliced deli corned
beef
3. 1/3 pound sliced Swiss cheese
4. 1 (8-ounce) package sauerkraut,
5. 1/2 cup Thousand Island dressing
(more or less, to personal
preference)
6. 1/4 cup butter, melted
7. 1/4 teaspoon garlic powder
8. 1/4 teaspoon onion powder
9. 1 teaspoon poppy seeds

INSTRUCTIONS
1. Preheat your oven to 350 degrees F. Spray a 9 x 13 baking dish with
cooking spray.
2. Place bottom half of rolls in baking dish. Arrange slices of corned beef
evenly over rolls, then arrange cheese slices evenly over beef. Sprinkle
sauerkraut evenly over cheese.
3. Drizzle as evenly as possible with dressing.
4. Place top portion of rolls over slider ingredients.
5. In a small bowl, combine melted butter, garlic powder, onion powder and
poppy seeds. Brush tops of rolls evenly with butter mixture.
6. Cover loosely with aluminum foil and bake 10 minutes. Remove foil and
bake for an additional 10 minutes, or until browned and cheese is melted.
Antipasti Bites
INGREDIENTS
1. 24 slices of Genoa salami 4
inch circles
2. 1 cup marinated artichoke
hearts drained and finely
chopped
3. 1/3 cup finely chopped
jarred roasted red peppers
4. 1/4 cup chopped fresh
basil plus more for
garnishing
5. 4 oz fresh mini mozzarella
balls

INSTRUCTIONS
1. Preheat to 400 degrees and position a rack in the middle of the oven.
2. Place one salami slice in each muffin cup. Press the salami slices into
the cups.
3. Bake for about 7-10 minutes or until salami is crisp. Remove from the
oven and let cool.
4. Next, in a large bowl, mix together artichoke hearts, roasted peppers,
basil and the mozzarella balls.
5. NOTE: You can prepare the artichoke mixture before hand and chill in
refrigerator for up to a day ahead of time.
6. Place the salami cups on a platter. Fill with the artichoke mixture. Top
with more chopped basil.