Here’s an easy recipe to delight your guests. Perfect also for pulutan.

Ingredients:

about a kilo of fresh squid (big or medium sized) clean them

2 red onions chopped

1 green pepper chopped

3 tomatoes chopped

one cup of parsley chopped (you can replace this with kintsay)

2 tablespoons of kalamansi juice (or lemon juice)

2 tablespoons of soy sauce

2 table spoons of cooking oil

Procedure:

Mix the cooking oil, calamansi juice and soy sauce. Pour this over your squid and mix them. In another bowl mix the onion, green pepper, tomatoes and parsley. Insert this inside your squid. Grill them over medium fire for about ten minutes or depending on the size. do not overcook them.

Related posts:

1. Adobo Pusit
2. Stuffed Tomatoes (Rellenong Kamatis)
3. Pinangat na Tilapia (Stewed Tilapia)

Size does not matter. When I was a kid, we used to eat a lot of shrimps, although my parents could often only afford the small ones. But not as small as alamang. The medium size shrimps are the best one to be used in preparing this easy and delicious recipe.

Hilabos na Hipon (Quick dish Shrimp)

Ingredients:

about a kilo of medium sized shrimps

some salt

1 tablespoon of soy sauce

10 g of butter (about 2 table spoons when melted)

a little bit of water about a quarter of a glass

Procedure:

In your pan put your shrimp, soy sauce, a little bit of salt and your water. Do not put a lot cover and let it simmer for about 7 to 10 minutes. Turn off the fire and add your butter. You can serve this with some sliced green mangoes or kamias.

Related posts:

1. Nilasing na Hipon
2. Stir-fry Bitsuelas with chicharon toppings
3. Okoy or Ukoy Pinoy Shrimp Fried Patties

In the television series entitled Ysabella where Judy Ann Santos played the lead character as a cook who inherited a recipe from her mother. The story of course revolved around this chicken recipe.

Chicken Kinasal of Judy Ann

Ingredients:

1 kilo of chicken cut in serving portions

1 spoon of tabon tabon fruit (hydrophytune orbiculatum) A fruit native in Northern Minadanao and Camiguin, this fruit is normally use in preparing Kilawin as this removes the pungent smell of the fish (langsa)

2 tablespoons of honey

1 tablespoon of bagoong balayan (fish pasta)

2 dayap or lime juice (you can replace this with lemon or kalamansi)

Procedure:

Mix all the ingredients and marinade for 24 hours. The next day steam the chicken for thirty minutes. Then in a frying pan fry the chicken until its golden brown.

Related posts:

1. Fruit Salad
2. Chicken Liver Adobo
3. Ginataang Tulingan

Beef Salpicao

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
½ c Knorr Liquid Seasoning
1 pc green sili
½ c canola oil

Marinade:

2 tsp garlic, crushed
½ tsp ground black peper
½ c soy sauce
¼ c Knorr Liquid Seasoning
1 sachet Knorr Real Sarap

Procedure:

In a bowl, put the cubed tenderloin, Knorr Real Sarap, ½ c soy sauce, ¼ c Knorr Liquid Seasoning and chopped garlic. Sprinkle ½ tsp ground pepper.

Mix then leave for 15-20 minutes or until the sauce seeps in the beef.

Heat the pan in low fire. Put the oil in the pan.

When the oil is hot, put the garlic in the pan and then add the marinated beef (make sure sauce is squeezed out from beef). Cook beef until light brown then remove from pan.

Using the same pan, put the marinated sauce and green sili and let it simmer for 3-5 minutes.

Put the beef back in the pan and let it simmer for another 3-5 minutes.

Related posts:

1. Adobong Ilonggo of Claudine Barretto
2. Adobo Beef Shawarma
3. Beef Morcon

Claudine’s Adobong Ilonggo

Ingredients:

½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap

Procedure:

In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.

In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.

Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.

Dissolve achuete powder in 1 tbsp of water and mix into the meat.

Continue cooking until the oil comes out. Mix well. Serve.

Related posts:

1. Beef Salpicao of Claudine Barretto
2. Chicken Pineapple
3. Chicken Pork Adobo

Tilapia is one of the popular freshwater fishes consumed in the Philippines. There are various ways of cooking them and this is one of my grandmother’s specialty.

Tilapia in Coconut Milk (Ginataang Tilapia)

Ingredients:

4 pieces of tilapia medium sized. Cleaned and inners removed.

ginger about a thumb sized pounded

2 cloves of garlic, pounded

1 onion sliced

2 pieces of long green chili (siling haba)

1 cup of coconut milk

1 bundle of pechay, cleaned and cut in serving portions

some cooking oil

Procedure:

Start by sauteing the garlic, onion and ginger with the cooking oil. Pour half of the coconut cream, put the vegetables then the tilapia and cover. Simmer it over medium fire. As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice.

Related posts:

1. Ginataang Tulingan
2. Kuhol sa gata (Snails in coconut milk)
3. Pinangat na Tilapia (Stewed Tilapia)

“Ang dami mo namang palabok” in other words you have so much blah, blah. Try this favorite dish of my dad that he wouldn’t mind eating them every single morning for his breakfast

Pancit Palabok or Pancit Malabon
450 gms fat bihon (rice noodles)
some water
1 T achiote seeds (or red food coloring)
¼ C cooking oil
½ C ground chicharron
¼ C fish sauce (patis)
½ tsp ground black pepper
2½ T calamansi juice
2 T cornstarch mixed with 1 T water
2 C shredded  pechay baguio or any cabbage will do, blanched
1 pound medium shrimps, peeled and fried (reserve heads and peels for broth)
1 C crumbled chicharron
2 C chopped boiled pork
1 pound cooked squid , sliced
3 hard cooked eggs, sliced
2 T crumbled fried garlic slices
2 T sliced green onions
calamansi juice and fish extract

Cook the noodles in water. When softened, cook in a pot of boiling water until tender but still firm. Drain and set aside. In a small skillet heat the cooking oil and achiote seeds in low heat for 1 minute. Strain and discard seeds. Set oil aside. In a large pan, boil 4 cups water and reserved shrimp heads and shells and a dash of salt. Lower heat and simmer for 5 minutes. Remove shells and discard. Add cornstarch mixture and simmer for a few minutes until sauce has thickened. Add the ground chicharron, the achiote oil, black pepper, fish sauce (patis) , and calamansi juice. Mix well.

Add the cooked noodles and toss until noodles are well coated. Transfer into a large serving platter. Top with shredded cabbage, shrimps, pork adobo, chopped chicharron, squid, garlic, spring onions, and sliced eggs. Serve it with a slice of calamansi.

Related posts:

1. Pancit Canton
2. Bam-i
3. Prawn & Bean Sprouts Salad

One of my favorite dessert. So easy to make, all you need is just a good bar of chocolate! Have fun.

Ingredients:

200 g of Dark chocolate

3 large eggs separated white from yolk

10 g of unsalted butter

1 cup cold heavy cream

2 tbps of sugar

Whip the cream then put in the fridge. Melt the chocolate with the butter in bain marie, stirring constantly until it smoothen. Cut the fire, beat the egg whites then add the sugar and continue beating until they are foamy gently until its foamy. Add sugar and continue beating. Add the yolks in the chocolate mixture. Fold in the whipped cream in the chocolate-yolk mixture. Gently incorporate the beaten egg whites. Put in the fridge for a minimum of 3 hours.

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1. Sans Rival
2. Refrigerator Chocolate Cake
3. Ice Candy

This is a basic recipe to make your own pizza dough. And when it comes to toppings express yourself, be inventive! You can top it with longanisa, kesong puti or even adobo flakes.  For a filipino style pizza try the recipe here.

Pizza Dough

• 1 teaspoon active dry yeast
• Pinch sugar
• 2/3 cup (5 fl oz) warm water
• 2 cups plain (all-purpose) flour
• 1 teaspoon sea salt
• 1 tablespoon olive oil

- Place the yeast, sugar, and water in a bowl. Set aside until bubbles form. - Add the four, salt, and oil, and mix to form a smooth dough. Knead for 10 minutes or until smooth and elastic. - Place in a clean, oiled bowl, cover, and allow to stand in a warm place until it has doubled in size Makes one quantity.

Related posts:

1. Adobo Flakes Pandesal
2. Corned Beef Pandesal
3. Home-made Hamburger Buns

I am one of the few people that doesn’t like pizza. For simple reason that its too good yet lavishly rich in calories. Not that I’m concerned with my weight but I feel guilty everytime I’m indulging this italian pie that has been internationally embraced as their own. Anywhere we go we’ll definitely find pizza with the local flavor of its own. Here’s my own rendition of Filipino Style Pizza

Filipino Style Pizza (Lechon Manok Flakes topped with kesong puti)

Pizza Dough ( check the recipe here)

For Pizza Sauce
8 ripe tomatoes
salt, pepper
thyme and rosemary
2 tbsps of olive oil
1 clove of garlic

In a boiling water drop the tomatoes and take them off after 3 seconds. Wash the tomatoes in running water. This procedure will help you take off the skin. Quarter each tomatoes and take off the seeds. In an electric mixer, start by throwing in the thyme and rosemary, then add the garlic. Put all the tomatoes, the olive oil ,salt and pepper and mix well.

Pizza Toppings
Chicken flakes meat from your Chicken Lechon left-over
1 small shallots
1 tsp of curry powder
salt
2 tbsps of olive oil
1 ripe mango

1 cup of pineapple chunks
1 onion sliced
1 red pepper
1 cup of Kesong puti

Sauté first the chicken flakes in olive oil with shallots for about 3 minutes. Then add the curry powder. Deglace the chicken with 1 tbsp of lemon juice, add a little bit of salt then turn of the fire. Spread over the pizza tomato sauce prepared over the pizza dough. Arrange the chicken flakes alternately with mango slices, onion, red pepper and mozzarella cheese. Drizzle it with olive oil and bake for 20 minutes at 200° Celsius.

Related posts:

1. Home-made Pizza Dough
2. Lechon Manok
3. Lechon with Apple Sauce

I had this wonderful experience to visit my friends in Bicol. And when we talk about Bicol we cannot avoid talking about Bicol specialties such as Bicol express and Laing. My friend shared me this delicious recipe of prawn with coconut milk, pineapple and some curry really delicious!

Ginataang Sugpo sa Pinya (Prawn Pineapple Curry)
for 2 personnes

Ingredients:
8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk

In a wok fry rapidly the eggplant with 2 tbsp of olive oil. Reserve the eggplant. In the same wok, put the remaining olive oil and add the green curry paste and curcuma. Pour the coconut milk and simmer over low fire. At the first boil add the pineapple, the pineapple juice, the chilis and prawns. Cook for about 3 more minutes. Season it with some fish sauce. Add the fried eggplant and turn off the fire.

Related posts:

1. Prawn Pineapple Curry
2. Chicken Curry
3. Pinangat

And who doesn’t love hamburger? Specially when it’s home-made. What are you waiting for, try this easy recipe to make your own home-made burger buns.

Home-made Burger buns
for about 4 big buns or 8 mini-buns

Ingredients:
350 g of flour (about 3 1/2 cup)
1 tablespoon of sugar
2 teasepoon of salt
5 cl of warm water
10 cl of milk
1 tablespoon of dry intstant yeast (about 10 g)
3 tablespoons of vegetable oil (I used colza oil)
some sesame seeds
1 egg for brushing the surface

Start by dissolving the yeast in the warm water. Let this mixture stand for about ten minutes. Then on your working table put your flour and make a small well put your milk, salt, sugar and add your dissolved yeast. Mix with your hands gently until its well mixed. Add your oil and continue working the dough. Knead the dough for about ten minutes until it becomes elastic and doesnt stick to your hand. Do not forget to put flower on your hands and on the table to help you kneading the dough. It is advisable to weigh your dough, in that case you will have even sizes for your buns. Cut the dough depending on the number of buns you want and size. Shape them like a buns by getting sides of the dough and tucking it under. Let this dough rise for about an hour and half. Cover them with a towel. Before baking brush them with egg white and sprinkle with sesame seeds on the top. Bake them at 200° celsius for about 15-20 minutes for the big ones and about ten minutes for the small one. Cool them in rack.

Related posts:

1. Corned Beef Pandesal
2. Adobo Flakes Pandesal
3. Pandesal

Lechon is undoubtedly a Filipino favorite dish for any special occasion. This recipe is a good alternative for the traditional lechon that is quite expensive nowadays.

Oven Roasted Lechon with apples (Lechon con Manzanas)
1.5 kg of pork loin
half a lemon
Salt
fresh rosemary and sages
some olive oil

for garnishing and sauce
about 5 golden apples (washed, cored and sliced)
one tablespoon of butter

for the sauce:
half a cup of home-made apple compote, 1 tablespoon of balsamic vinegar, 1 tablespoon of butter

Rub pork with lemon, salt, sage, rosemary and olive oil. Roll it and tie it. Place the pork in a baking dish and cook in a preheated oven at 220° celsius for 20 minutes then reduce the heat to 180° celsius and cook for 45 minutes or until pork is cooked. While roasting, in a pan, fry your sliced apples with some butter. Set this aside. In a sauce pan melt the butter and put the apple compote and put the balsamic vinegar.

Related posts:

1. Lechon Manok
2. Roast Pork
3. Filipino Style Pizza (Lechon Manok with Kesong puti)

Delicious when hot! Try this refreshing new twist I added up on this all time favorite filipino afternoon miryenda.

Ingredients:

1 kilo of camote (any type: yellow, orange, etc) peeled and cut about 2 cms thick.

one cup of brown sugar

one cup of cooking oil

1 teaspoon of cinnamon powder

Procedure:

In a deep frying pan, pour your cooking oil. It should be very very hot. Put your brown sugar and start making a caramel. When the sugar has all melted add your sliced camote. Cook for about five to ten minutes depending on the thickness of your camote. Powder them with cinnamon powder when they are done. Use barbeque sticks for a better presentation.

Related posts:

1. Banana-cue
2. Turon
3. Kababayan Recipe

Batangas is definitely one of the places to visit not far from Manila. Not only they boasts of their beautiful beaches, snorkelling spots, grandiose churches and most specially their cuisine. One of my favorite and definitely a recipe to remember is the Bulalong Batangas. There are several version but this one is my bestfriend’s grandmother’s most kept secret.

Ingredients:

half a kilo of beef chunks

One kilo of bone marrow

half a kilo of beef bones

1 big cabbage quartered

4 pieces of potatos peeled and cut into two

2 onions

1 onion leeks, cut about 3 inches long

3 sweet corn

2 bunches of pechay

3 liters of water

some rock salt

peppercorn

Procedure:

Start by putting in big casserole the meat ingredients. Put some rock salt, pepper corn, onions and pour in the water. All the meat should be submerged in the water. Boil for two to three hours over medium fire or until the meat is tender. The secret, pour cold water and start the fire strong then lower at the first boil. Put the vegetables accordingly: corn, cabbage, potatoes, onion leeks. Best eaten with fish sauce (patis) and calamansi.

Enjoy!

Related posts:

1. Beef Meatballs Lomi Soup
2. Nilagang Baka
3. Beef Morcon

This is a great complete meal dish! Easy to prepare and will surely please everybody!

Ingredients:

1/4 kilo of bean sprouts (toge)

1/4 kilo of prawns (shelled, tails and head removed)

half a block of big tofu (or three pieces of small tofu) cut in cubes

1 onion sliced

half a cup of flour

1 egg

half a glass of water

half a teaspoon of salt

cooking oil for deep frying

Procedure:

This recipe is my auntie’s version of this delicious recipe. In a bowl mix the flour, egg, salt and water. Add the bean sprouts mix well. Get your deep frying casserole and pour the cooking oil. Let it heat up well. Get a small saucer and place about two to three spoonful of your bean sprout-flour mixture. Flatten them with a back of a spoon to have a nice round shape of about 2cms thickness. Decorate the top with a prawn (if you are using small shrimps you need to put at least three pieces) and some cut tofu. Sliced this gently on your hot oil and cook both sides until golden brown. You will need to prepare a vinegar with some chopped chilis and garlic as a sauce for this recipe.

Related posts:

1. Adobong Sitaw with fried tokwa
2. Lumpia
3. Tokwa’t Baboy

Another delectable and easy soup dish to make perfect for Sunday lunches.

Ingredients:

1 kilo of beef (you can use mix of meaty and bone parts)

1 cup of ripe guava peeled and chopped

1 cup of kangkong leaves

1cup of sitaw (snake beans)

1 liter of water

1 onion sliced

2 tablespoons of cooking oil

salt

2 siling haba (chili fingers)

Procedure:

In a big casserole put your meat and water.  Cover and let this boil for about an hour and a half or until your meat is tender.  Add your chopped guava.  You can also use the guava sinigang mix for this recipe. Cover and lower the fire.  Let this simmer for another ten minutes.  Then add your vegetables and continue simmering until the vegetables are done.  Add some salt and your chili fingers.  Turn off the fire.

Related posts:

1. Sinigang na Bangus sa Bayabas
2. Sinigang na Bangus
3. Tuna Sinigang

A great way to make use of your adobo left overs.

Ingredients:

Chicken or pork adobo left over

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

We always have left over adobo.  You can use them to make a new delicious snack recipe.  Start by flaking the meat with your hand.  Set them aside. For the bread recipe dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of your flaked meat.  Seal it .   Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Corned Beef Pandesal
2. Pandesal
3. Ensaymada

A savory and delicious snack for everybody.  You can also replace corned beef with adobo flakes.

Ingredients:

1 can of 12 Oz sized Corned beef

1 small onion sliced

2 tablespoons of cooking oil

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

Start by warming up a pan with cooking oil. Sauté the onion and corned beef.  Cook for about  five minutes.  Let this cool off before adding to your pandesal dough. For the bread recipe dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of corned beef inside.  Seal it .   Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Adobo Flakes Pandesal
2. Pandesal
3. Ensaymada

No breakfast or snack time is complete without a serving of freshly baked pandesal.  We can spread our favorite jam, sandwiched a fried hot-dog on it or simply enjoy it as it is dunk on a hot coffee..truly a versatile bread!

Ingredients:

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

Dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread.  Cut 24 portions of this dough and form a shape of pandesal.  Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Adobo Flakes Pandesal
2. Corned Beef Pandesal
3. Ensaymada

A perfect dish during weekends! You can use bangus or tuna fish for this recipe.

Ingredients:

1 big bangus (scales, fins and gills removed) cut in serving portions

1 onion sliced

2 tomatoes sliced

2 tablespoons of cooking oil

about 3 tablespoons of white miso

1 cup of mustasa leaves

1 labanos or radish (peeled and sliced)

2 siling haba or chili fingers

about 1 cup of sampaloc or tamarind (you can also use sinigang mix)

1 liter of water

salt

Procedure:

Clean very well your fish.  Put some salt.  In a casserole put your cooking oil and start sautéing your onion and tomatoes.  Add afterwards the miso.  Pour the water and cover.  As soon as it boils add the sampaloc and let it cook for about ten minutes.  As soon as the sampaloc are cook get them and press them in a separate bowl with the help of a fork.  Strain and put the juice back in the casserole.  Add the bangus and mustasa leaves.  Cook for another five minutes.  Cut off the fire and add your siling haba. The heat of the sinigang will cook it.

Related posts:

1. Tuna Sinigang
2. Sinigang na Bangus sa Bayabas
3. Sinigang na Bangus

A soup dish easy to make but will definitely create wonders. You just need to find the freshest ingredients for this recipe!

Ingredients:

half a kilo of tuna (you can use the head part if you want)

half a cup of kamias (you can replace this with tamarind or sampaloc)

2 tomatoes quartered

1 onion quartered

2 siling haba or chili fingers

about half a cup of mustasa leaves

one liter of water

salt

Procedure:

When you buy your tuna head you can ask the fish vendor to cut it for you.  Clean them with fresh running water put some salt.  In a casserole pour the water and add the kamias, onion and tomatoes. Cover and let this boil for about thirty minutes.  As soon as the kamias are cooked you can get them and put them in a bowl.  Add some water juice from your casserole and press it using your fork. Filter this and put all the gathered juice in the boiling casserole.  Add your tuna fish and cover.  Lower the fire and let this simmer for another ten minutes.  Put some salt to taste.  Put the mustasa leaves and siling haba.  Cover and cut the fire.

Related posts:

1. Sinigang na Bangus
2. Sinigang sa miso
3. Sinigang na Bangus sa Bayabas

This is truly one of the comforting soupy dish I love to eat when the weather is cold.

Ingredients:

1 big bangus cleaned, scales and gills remove and sliced

1 cup of kangkong leaves and stalks

1 labanos or white radish peeled and sliced

2 siling haba (chili fingers)

1 onion qurtered

2 tomatoes quartered

1 cup of sampalok or tamarind or kamias

salt

about one liter of water

Procedure:

In a casserole pour your water and add your onion, tomatoes and tamarind or kamias.  Cover and let this boil. After the first boil, get all the tamarind or kamias and press them in a bowl.  You can add some water from your casserole to help you in pressing the juice out.  Strain this and put back on the boiling pot.  Put your fish, vegetables and siling haba.  Cover and lower the fire.  Let it simmer for another ten minutes.  Add some salt to taste.

Related posts:

1. Tuna Sinigang
2. Sinigang sa miso
3. Sinigang na Bangus sa Bayabas

Various ways and styles fofcooking this filipino dish exist. This is but one of them. This is a bit sweet and not a dry version.

Ingredients:

half a  kilo of pork (cut in serving portion) liempo or butt part is the best

1 tablespoon of sugar

5 tablespoons of vinegar

5 tablespoons of soy sauce

1 clove of garlic pounded

pepper

some cooking oil

half a glass of water

Procedure:

Prepare the marinating ingredients:sugar, soysauce, vinegar, pepper and lots of pounded garlic. Let the cut pork marinate in this juice for a minimum of two hours.  Put everything in a casserole and pour the glass of water.  Let this simmer gently.  Do not let the sauce dries up, once the juice has reduced into half and the meat are tender you can cut the fire.  Remember adobos are always best eaten the next day!

Related posts:

1. Chicken Pork Adobo
2. Pork Adobo Ilocano style
3. Chicken Adobo

Another filipino all time favorite. Historians claim it’s a spanish inspired dish, whatever they say this is definitely my favorite dish!

Ingredients:

1 kilo of pork (cut in cubes) you can choose a mixture of fatty and meaty parts

2 bay leaves

6 cloves of garlic pounded (you can add more if you want)

1 teasepoon of salt

half a glass of vinegar (sukang paumbong)

some cooking oil

half a glass of water

Procedure:

In a salad bowl mix your marinating ingredients: vinegar, salt, pounded garlic and crushed bay leaves. Put the pork and let it marinate for about an hour. After marinating pour everything in your casserole and add your water. Cover and let this simmer for about thirty minutes over medium fire. Once the juice starts to thicken pour about two tablespoons of cooking oil. You will fry them for about ten minutes or until it becomes golden brown in color.

Related posts:

1. Pork Adobo
2. Chicken Pork Adobo
3. Adobong Sitaw

This is my auntie’s specialty!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

2 tablespoons of black beans (tausi)

half a glass of water

250 g of ground pork (optional)

one block of big tofu (tokwa)

half a glass of oil for frying

Procedure:

Start first by frying the tokwa (tofu) in a deep casserole. You should put enough cooking oil to fry the tofu easily.  They need to be golden brown on both sides.  About putting the tofu too early. The oil should be hot enough.  Cool them off and cut them in cubes. In a separate casserole put your cooking oil. Fry your garlic and onions.  Add your ground pork and your black beans.  Then put the sitaw and continue stirring.  Add soy sauce, vinegar and water.  Cook until the sitaw are tender. Top it with fried tokwa.

Related posts:

1. Adobong Sitaw
2. Okoy or Ukoy Pinoy Shrimp Fried Patties
3. Adobong kangkong

One of my favorite vegetable dish that is so easy to cook!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some hibe

250 g of ground pork (optional)

Procedure:

In a casserole put your cooking oil. Fry your garlic and onions.  Add your ground pork and hibe.  Then put the sitaw and continue stirring.  Add soy sauce, vinegar and water.  Cook until the sitaw are tender.

Related posts:

1. Adobong Sitaw with fried tokwa
2. Adobong kangkong
3. Pork Adobo

When I was a kid I grew up close to kangkong plantation. I remember how many times I enjoy eating adobong kangkong everytime my parents didn’t have the money to buy food. Now its a food I always long to taste.

Ingredients:

2 cups of kangkong leaves and stalks (in our family we cut the stalks in ringlike forms)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some chicharon

Procedure:

In a casserole put your cookign oil. Fry your garlic and onions.  Add your kangkon, soysauce and vinegar.  Pour half a glass of water and let it simmer for about fifteen minutes covered.  Before servign top it with chicharon.

Related posts:

1. Adobong Sitaw
2. Adobong Sitaw with fried tokwa
3. Pork Adobo

The best way of choosing bangus is by their eyes. It should be shiny and brilliant; It shouldn’t have any foul odor too.

Ingredients:

1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

a small piece of ginger washed, pounded

1 ampalaya sliced

1 eggplant sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)

Procedure:

Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.

Related posts:

1. Daing na Bangus
2. Ginataang Tulingan
3. Sinigang na Bangus

This is my dad’s secret recipe.

In Philippines it is common to eat ginisang munggo and paksiw na bangus on Fridays. I have tasted diferent version of this dish , but I assure you this version of my dad is the best.

Ingredients:

1 cup of mongo or mungo beans

1 cup of ampalaya leaves ( you can replace this with kangkong if you want)

one pack of chicharon laman

4 pieces of tinapang galungong

2 tablespoons of patis (nuocnam or fish sauce)

250 g of shrimps (tails and head removed)

250 of pork cut in cubes

3 cloves of garlic

1 onion sliced

3 tomatoes cut in cubes

some cooking oil

2 liters of water for cooking the mongo beans or munggo

salt and pepper

Procedure:

Start first by cooking the munggo beans. You can use a pressure cooker, a crock pot or any deep casserole. Put the washed munggo beans and water. Cover and bring to boil. Cook your munggo beans for at least two hours to be sure of its softness. In a separate casserole put some cooking oil and sauté your garlic, onions and tomatoes. Ad your pork and shrimps. Then add your tinapa meat (you need to shread the tinapa with your hands removing the fishbones, heads and tails). Pour your munggo on this casserole and let this simmer for another fifteen minutes. Put your fish sauce, salt and pepper. Add your ampalaya leaves and chicharon, cover and turn off the fire.

Related posts:

1. Pinakbet
2. Ampalaya con Carne
3. Stir-fry Bitsuelas with chicharon toppings

Some love it spicy. The italians love it soury but Filipinos love it with a hint of sweetness!

Ingredients:

For the meatballs:

half a kilo of ground beef

half a kilo of ground pork

2 carrots chopped finely

1 onion chopped finely

1 egg

2 tablespoons of flour

salt and pepper

1 1/2 kilo of spaghetti noodles

2 liters of water

some salt and cooking oil

for the Spaghettti sauce:

1 bottle of tomato catsup

2 cans of tomato sauce

1 tablespoon of tomato paste

3 cloves of garlic chopped

2 onions chopped

some cooking oil

2 bay leaves

1 tablespoon of sugar

salt and pepper

cooking oil

some grated cheese

Procedure:

Start by preparing your meatballs. In a salad bowl put your ground pork and ground beef. Add the chopped onion and carrots. Mix well. Put some salt and pepper. Break the egg inside and fold in the flour. Continue mixing well. With your palm shape ball form like to make your meatballs. Put them in a plate with enough spacing. It is up to you if you prefer to make big balls or medium sized balls. Put them in the fridge to let them hold together. After about an hour, in a frying pan put some oil and fry your meatballs. Do not overcook them for you will cook them again with the tomato sauce. Just give them a ligh golden brown color on all sides. On the same pan add a little bit of oil and start sautéing your garlic and onions. Put your tomato paste and bay leaves. Pour the catsup, tomato sauce and water. Mix them well. Cover and let it simmer slowly for about twenty minutes. Add your meatballs and put some salt, pepper and sugar. Cover and let it simmer for another five minutes. In a big casserole put two liters of water with rock salt on it and 2 tablespoons of cooking oil. As soon as it boils add the spaghetti noodles. Cook them as per instruction. A spaghetti noodles would normally require about ten to eleven minutes of cooking for aldente and more for a much softer noodle texture. Strain them. Pour your sauce on the top and some grated cheese on it.

Related posts:

1. Beef Meatballs Lomi Soup
2. Pancit Palabok (Pancit ng Malabon)
3. Siomai

Ingredients:

1 kilo of beef (tell your butcher if possible it’s for making morcon) slice it thinly about 1 cm in thickness and 25 cm width

1/4 kilo of beef liver minced

5 pieces of sausages

200 grams of pork fat

3 hard boiled eggs

3 cloves of garlic,

1 onion chopped

1 cup of tomato sauce

half a glass of water

some bay leaves

Procedure:

With an add of a rolling pin flatten your beef by hitting it gently. This procedure will help the meat to become tender easily. Once you have flatten it, add some salt and pepper. Put your pork fat, hard boiled eggs, sausages and minced liver over the flattened meat on one side. Roll it delicately from the side where the stuffs were placed. Be sure to firmly close them by tying them with a kitchen thread. Set it aside. In a casserole, put some oil then sauté your garlic and onion. Add your tied beef and pour your tomato sauce, bay leaves and water. Let it simmer slowly covered until the sauce disappear. It is always better to serve them the next day. You can start by frying your rolled beef meat with some oil to give a nice brown color then slice it once it has completely cooled off.

Related posts:

1. Pork Afritada
2. Empanada
3. Chicken Menudo

Ingredients:

1 big whole puso ng saging or banana blossom

Be careful in choosing your banana blossom. My grandmom always told me choose the one that looks young and has a lighter color than the dark one. They are less tangy and much sweeter.

3 cloves of garlic

1 onion sliced

1/4 cup vinegar

1/4 kilo prawns (optional)

1/4 kilo pork cut in cubes (or you can use ground pork)

salt, pepper

half a glass of water

Procedure:

Start by removing the first layer of your banana blossom. Cut the tail and start slicing them diagonally from the tip. Once you are done slicing them put them in a bowl and add about two tablespoons of rock salt. Press with your hands to remove the dark juice of the banana blossom, set aside. Warm up the oil in a pan and start sautéing your garlic and onions. Add your meat and prawns and banana blossom. Pour half a glass of water, cover and let it simmer for at least twenty minutes. Check the tenderness of your vegetable, add some salt and pepper, then at the last part of cooking pour your vinegar. Let it simmer for another five minutes. Cut the fire.

Related posts:

1. Pork Adobo Ilocano style
2. Pork Adobo
3. Sweet and Sour Pork

Ingredients:

1 kilo of tulingan (you can replace this with tuna fish)

1 cup of coconut cream

1 onion sliced

1 ginger grated about 1 tablespoon

3 cloves of garlic pounded

zeste of one lime or dayap

3 pieces of eggplant cut in serving portion

1 cup of string beans cut in about 5 inches long

2 tablespoons of patis (fish sauce)

2 siling haba (long green chili)

some cooking oil

1/4 cup of water

Procedure:

Start by bleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sauteing the ginger , garlic and onion with some hot oil. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.

Related posts:

1. Tilapia in Coconut Milk (Ginataang Tilapia)
2. Ginataang Kalabasa
3. Laing

Ingredients:

5 to 6 pieces of tilapia

some rock salt

one cup of kamias or tamarind (you can replace this with sinigang mix)

one cup of whole tomatoes

half a liter of water

1 tablespoon of cooking oil

some patis (fish sauce)

Procedure:

Start by cleaning your Tilapia. Cut a small slit close to the fish pectoral, from this pull out all the gills and fish’ intestines. Rub some rock salt inside and outside. Wash with clean running water. Pat it dry with paper towel and put about one teaspoon of salt. In your deep casserole put the clean tilapia, tomatoes and kamias. Add the water, cover and let it simmer gently over low fire. At the first boil fetch all the tomatoes and kamis and put them in a separate bowl. With the help of a fork press them altogether and pour them back in the casserole. Add some patis or fish sauce to taste.

You can also replace tilapia with other fishes like Galungong (Mackerel Scad), Sapsap (pony fish) or Salinyasi (Sardines).

Related posts:

1. Pinangat na Tilapia (Stewed Tilapia)
2. Tuna Sinigang
3. Sinigang na Bangus

Ingredients:

half a kilo of chicken cut in smaller portions

5 pieces of hotdog cut in about 2cm thick

2 cloves of garlic

1 onion sliced

1 carrot cut in julienne strips

1 cup of cabbage

1/4 cup of evaporated milk

half a kilo of macaroni noodles

1 liter of water

1 chicken bouillon cube

salt, pepper

Procedure:

In a casserole put some cookign oil. Sauté your garlic, onion and carrots. Add your chicken and continue mixing. Put the hotdog and cook for about two more minutes. Pour your water with the chicken bouillon cube dissolved in it. Cover and let it boil. After the first boil add your macaroni noodles and continue cooking for another ten minutes. Then add up your cabbage, milk, salt and pepper. Turn of the fire, the warm liquid will continue cooking the rest of the ingredients. You can also add some chicken liver and gizzards in this soup if you want.

Related posts:

1. Cheese Sticks
2. Simple Chicken Sopas
3. Beef Meatballs Lomi Soup

Ingredients:

1 kilo of pork cut in serving pieces

1 can of tomato sauce

1 teaspoon of tomato paste

half a cup of cooked garbanzos (chick peas)

1 onion peeled and cut into two

1 cup of string beans

1 cup of cabbage

half a liter of water

salt and pepper to taste

pork bouillon cube

Procedure:

In a casserole, put the pork and add some oil. Let the pork melt down its fat for about a couple of minutes. Add the onion and continue stirring. Add the tomato paste and tomato sauce. Put some salt and pepper. Pour the water with dissolved pork bouillon on it. Cover and let this simmer gently over medium fire. Add your vegetables and chick peas during the last part of the cooking.

Related posts:

1. Pork Afritada
2. Chicken Menudo
3. Chicken Afritada

Ingredients:

1 kilo of beef (you can put a mixture of meat, some bones and fatty parts to have a more sumptous soup)

you can also replace the beef with pork

5 pieces of potatoes peeled and halfed

1 big onion peeled and cut into two

1 ginger peeled

one cup of string beans (bitsuwelas)

1 cup of cabbage

you can also use some bokchoy or petsay

1 liter of water

1 beef bouillon cube

salt

black pepper

banana saba 3 pieces cut into two

Procedure:

This is a very simple and yet delicious soup dish perfect for sunday lunches. In a big casserole or crock pot start by putting the meat, onion, ginger and water. Boil for about an hour or more until the meat becomes tender. Add your bouillon cube, some salt and pepper to taste. Put only the vegetables during the last part of cooking, about ten minutes before turning off the stove. The vegetables will remain crispy and sweet.

Related posts:

1. Beef Sinigang
2. Bulalong Batangas
3. Beef Meatballs Lomi Soup

Ingredients:

half a kilo of chicken liver pounded

one onion sliced

3 cloves of garlic pounded

3 tablespoons of soy sauce

3 tablespoons of sugar

1/4 cup of vinegar

some cooking oil

2 cups of pork broth

3 tablespoons of cornstarch

Procedure:

In a casserole start by warming up the oil.  Put the garlic and onion.  Sauté them until they become translucide.  Add your pounded chicken liver and continue mixing.  Put some salt and pepper . Pour your pork broth and let it simmer gently for about thirty minutes.  Add the soy sauce and sugar.  Continue mixing.  Pour the vinegar and taste if it needs more sugar or salt.  Then get a laddle of this broth and dissolve the cornstarch before adding it up in your sauce or sarsa.  Mix well to avoid having lumpy part.  Taste and turn off the fire.  It the sauce is too runny add more cornstarch but be sure to dissolve it first on some liquid before adding.  The sauce will thicken more if it stays longer on the stove.  You can also replace the pork broth with chicken broth; This sauce is an all around sauce you can use for lechon, fried pork or chicken or even fried fishes.

Related posts:

1. Pork Adobo
2. Sweet and Sour Pork
3. Lechon Kawali

Ingredients:

1 to 2 kilos of pork (you can choose the shoulder or the leg part)

2 tablespoons of rock salt

1 bottle of soda drink (7-up or Sprite)

1 big onion peeled

1 ginger pounded

2 liters of water

some cooking oil for frying

Procedure:

Start by cleaning the pork. Do not cut them. It is preferable you choose pork without bones and with some fat on it. Put the cleaned pork on a deep casserole (like crock pot or pressure cooker), put the rock salt, ginger, onion and pour the soda drink and the water. Cover this and let this cook for at least two hours (for normal casserole and an hour for pressure cooker) at a medium fire. Cook until the pork becomes tender. You can keep the broth for further cooking like; pancit or mami noodle soup. Drain well the pork. It is highly recommended to cook them the next fry them the next day. In a frying pan, pour your cooking oil, as on as the oil is very hot put the pork cover it. Let it cook for about ten minutes each side or until it is golden brown. You can serve this with a spicy vinegar or lechon sarsa.

Related posts:

1. Crispy Pata
2. Tokwa’t Baboy
3. Sweet and Sour Pork

Ingredients:

1 cup of galapong  (rice flour mixed with water)

3 pieces of pandan leaves

1 cup of camote (sweet potato) peeled and cut in cubes

half a cup of shreaded langka (jackfruit)

1 cup of bananas (saba) peeled and cut  about 1 cm thickness

1 cup of gabi (taro) peeled and cut in cubes

half a cup of ube (violet yam) peeled cut in cubes

2 cups of coconut milk

1 cup of white sugar

Procedure:

This dessert is very easy to do.  Start by forming by forming small balls with the use of your palm the galapong: about marble size.  Then in a deep casserole pour your coconut milk and sugar.  Mix them well.  Put all your ingredients except the galapong balls: bananas, sweet potatoes, gabi, ube, langka and pandan leaves.  Cover it and turn on the fire.  Simmer this for about thirty minutes.  Check the tenderness of your ingredients using a fork.  Lower the fire and continue simmering for another ten minutes and add your galapong balls.  You can put some violet food coloring if you want.

Related posts:

1. Turon
2. Pinangat
3. Mango Ginumis

Ingredients:

15 pieces of banana (Saba)

half a cup of shreaded langka (jackfruit)

15 pieces of lumpia wrapper (you can replace this with brick sheets)

half a kilo of brown sugar

half a liter of cooking oil (remember that you can keep the rest of your cooking oil for other sweet recipes that can be fried like doughnuts)

Procedure:

Start by peeling the bananas and cutting them into two lengthwise. Separate each lumpia wrapper.  Lay down your lumpia wrapper and put two cut bananas in the middle.  Put 1 tablespoon of langka and one tablespoon of brown sugar in the middle of your two cut bananas. Wrap gently your lumpia wrapper folding from right to left the two sides, then roll delicately from down towards up.  Heat your deep frying pan with oil and fry them until they are golden brown.  Add about 5 tablespoons of brown sugar on the frying oil to have that caramelised surface on the turon.

Related posts:

1. Banana-cue
2. Lumpia
3. Fish Lumpia (Fish Fried Spring Rolls)

This recipe is faster than the traditional Kare-kare dish but will give you the same savour.

Ingredients:

1 kilo of chicken cut in serving portions

half a cup of peanut butter

1/4 cup of grinded toasted rice

1 onion sliced

some cooking oil

1 cup of sitaw (string beans)

one bundle of petchay (bokchoy)

3 pieces of egg plant cut lenghtwise

some orange food coloring

Procedure:

In a pan, put some cooking oil. Fry all the vegetables to give them a greener and brighter look. Take them off and set them aside. Add some more oil and sauté some onions with the chicken. Salt and pepper to taste. Pour one cup of water and let it simmer for about thirty minutes. After the first boil, get some hot liquid from the casserole and mix this with the peanut butter and grinded toasted rice. You will need to mix them well until it becomes smooth and homogenous. Pour this mixture in the pot. Add the vegetables and let it simmer for another ten minutes. Add your food coloring. Serve with sautéed bagoong on the side.

Related posts:

1. Kare-kare
2. Chicken Tinola
3. Chicken Curry

Ingredients:

1/2 kilo of beef (round or sirloin ) cut into cubes

1/2 kilo of oxtail 2 to 3 inches long

you can also add up some beef tripes if you wish

1/2 cup of peanut butter

1/4 cup of grinded toasted rice

2 big onions quartered

2 tablespoon of atsuete dissolved in hot water (you can replace this with orange food coloring)

2 liters of water

some salt and pepper

for the vegetables:

one cup of cut sitaw (string beans)

3 bunches of petsay leaves (bokchoy)

3 egg plants cut

1 young banana bud cut

Procedure:

In a crock pot or pressure cooker, put all the meat , salt, pepper, onion and fill this with water. Cover and let it boil and simmer for about an hour and a half or until the meat are tender and cook. In a separate pan, put some cooking oil and fry lightly all the vegetables to give it a crispy and bright color. You don’t need to cook the vegetables. You just need to fry them for about five minutes each. Put all these vegetables ona larger pot and pour the meat stock you have. Cover and let it simmer for about ten minutes. In a separate bowl dissolve the peanut butter, grinded toasted rice with half a cup of stock from the pot. Mix them well until there is no more part that is lumpy. Pour this on the pot boiling with the vegetables. Add your dissolved coloring. Top this with the cooked meat and turn off the fire. Serve this dish with some sautéed bagoong (shrimp paste).

Related posts:

1. Chicken Kare-kare
2. Beef Sinigang
3. Beef Morcon

3/4 kilo of pork cut in serving portions

1 can of tomato sauce

1 onion

3 cloves of garlic

1 carrot cut in cubes

4 potatoes peeled and quartered

1 red bell pepper

1 teaspoon of patis (fish sauce)

1 tablespoon of soy sauce

salt and pepper

some cooking oil

half a cup of water

4 hard boiled eggs for garnishing

Procedure:

Heat the pan with oil. Put your garlic and onion and start sautéeing them. Once they change color add your cut pork. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste. Just before serving you can top it up with hard boiled eggs.

Related posts:

1. Chicken Afritada
2. Pork Pochero
3. Chicken Menudo

Ingredients:

3/4 kilo of chicken cut in serving portions

1 can of tomato sauce

1 onion

3 cloves of garlic

1 carrot cut in cubes

4 potatoes peeled and quartered

1 red bell pepper

1 teaspoon of patis (fish sauce)

1 tablespoon of soy sauce

salt and pepper

some cooking oil

half a cup of water

Procedure:

Heat the pan with oil. Put your garlic and onion and start sautéeing them. Once they change color add your cut chicken. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste.

Related posts:

1. Pork Afritada
2. Chicken Menudo
3. Chicken Pineapple

Ingredients:

1 kilo of ground pork

5 pieces of pork sausages chopped

2 pieces of carrots chopped

2 pieces of onion chopped

3 tablespoons of raisins chopped

1 teasepoon of pickles chopped

4 hard boiled eggs

salt, pepper

3 eggs

3 tablespoons of flour

3 tablespoons of milk

Procedure:

If you have an electric blender it will help you facilitate the task of mincing finely your ingredients. With the help of your blender mince one by one all the ingredients.  In a large bowl put your ground pork, then add all the minced ingredients: sausages, carrots, onions, raisins and pickles.  Mix them well.  Put the three eggs, the flour and the milk and incorporate all the ingredients together.  Salt and pepper to taste.  Ready your alluminumfoil.  Divide the embutido mixture into four.  Put the mixture on the edge of your alluminum foil, line on the top your quarted hard boiled egg then roll it.  Roll them gently and seal the edges. You will have four big rolls of embutido.  Ready your steamer and steam your embutido over medium fire for an hour.  Cool them and keep them refrigerated.  Slice them gently the next day and serve with spicy catsup.

Related posts:

1. Lumpiang Shanghai
2. Sweet and Sour Pork
3. Pork Afritada

Ingredients:

1 Pata (you could use front or hind leg of a pig including the knuckles)

1 can of lemon based soda drink (7Up or sprite)

1 tablespoon of salt

1 teaspoon of pepper

5 tablespoons of flour

1 cup of cooking oil

2 liters of water

Procedure:

Start by cleaning your pork leg.  With the aid of a sharp knife remove the hair by scraping it off gently on the surface.  Wash thoroughly.  You can rub it with some rock salt to remove the unpleasant odor.  Make some four cuts on the surface of the leg of about 3 to 4 inches wide.  If you have a crock pot or pressure cooker this will help you to cook the pata (leg) much faster.  If not any thick casserole covered will do.  Put your water and some rock salt.  Add your pork leg and let it boil.  The leg should be completely submerged into the water.  After the first boil add your soda drink on to your pot.  This will help you cook them faster and with a bit sweet taste.  Continue simmering until your leg is cook.  It will normally take around 1 hour to 2 hours depending on the pot you are using.  The best way is to check regularly its tenderness by picking a fork on it.  Once the leg is cook, let it dry and drip off all the liquide for a minimum of 3 hours.  It is preferable to fry them the next day.  In a deep frying pan for your cooking oil and fry it until its golden brown on all sides.  You can serve this with a sauce of vinegar  chopped chili pepper .

Related posts:

1. Lechon Kawali
2. Tokwa’t Baboy
3. Pork Afritada

Ingredients:

1 kilo of pork loin slice them bite size pieces

1 egg

half a cup of flour

some cooking oil for frying

3 cloves of garlic

1 onion

some ginger chopped (you can replace this with ginger powder)

1 red bell pepper cut in cubes

1 green bell pepper cut in cubes

1 can of pineapple chunks (drained) and reserve the juice

2 tablespoons of soy sauce

some salt,

1 tablespoon of catsup

1 teaspoon of sugar

1 tablespoon of vinegar

1 teaspoon of cornstarch

some water

Procedure:

Start by beating the egg, then put the flour in a plate.  Heat your pan with cooking oil.  Put your pork in the beaten egg, add salt and pepper.  One by one dredge the pork in the flour and fry them.  Cook each side for about three minutes or until its golden in color.  Set aside your fried pork.  In another clean casserole, pour some cooking oil and start sautéeing your ginger, garlic and onion.  add your pork then mix them well.  Toss in the peppers and the pineapple.  Add all your seasonings: sugar, salt, pepper,catsup, vinegar and soysauce.  Put some pineapple juice (about a quarter of a glass) in your pan.  Mix them well.  Cover and let it simmer gently over low fire.  Before turning off the heat, dissolve your cornstarch in a tablespoon of water and add this on to your dish to thicken the sauce.  Turn off the fire and serve hot with rice.

Related posts:

1. Pork Barbeque
2. Pork Afritada
3. Tokwa’t Baboy

Ingredients:

1 block of big fresh tofu

3/4 kilo of pork

3 pieces of shallots chopped

1 thumbsize ginger minced

1/4 cup of vinegar

1 teaspoon of vinegar

3 tablespoon of soysauce (toyo)

5 pieces of hot chili pepper (siling labuyo) optional

salt, pepper

one cup of cooking oil

Procedure:

In a deep casserole pour one liter of water add your pork and add some rock salt.  Cover and let it boil for about thirty minutes.  With an aid of a fork check the tenderness of your pork.  After forty five minutes your pork is ready.  You can keep the pork broth in making some soup or for cooking noodles.  Get your pork and cut them in cubes once it has completely cooled off then set it aside.  In another casserole, pour your cooking oil and let it warm up.  Slice your fresh tofu of about 2 centimeter thickness each and deep fry them.  They should be golden brown.  Better to deep fry them to avoid sticking and breaking your tofu.  Cook them gently for about seven minutes each side.  It will depend on how hot your pan is.  Let them cool and dry in a paper towel.  Once it has completely cooled off, cut them in cubes. In a bowl mix the vinegar, soysauce, chopped ginger and shallots together.  Add sugar,salt and pepper to taste.  Put your cut pork and tofu.  Toss them well.  Perfect as a side dish with a hot porridge or eat is as a pulutan.

Related posts:

1. Adobong Sitaw with fried tokwa
2. Sweet and Sour Pork
3. Okoy or Ukoy Pinoy Shrimp Fried Patties

Ingredients:

1 kilo of pork cut in chunks (preferably with meat, fatty matters and some bones)

1 big onion quartered

2 tomatoes quartered

1 labanos (radish) peeled and cut

5 pieces of okra (optional)

1 cup of sitaw (string beans) cut

1 cup of kangkong (water spinach)

5 taro or gabi (peeled and cut in cubes)

2 green chili (siling haba)

1 cup of tamarind (sampaloc) you can replace this with sinigang mix

1 and half liter of water

2 tablespoons of cooking oil

salt

Procedure:

In a deep casserole start by pouring the cooking oil, put your onion, tomatoes and pork. Sauté them for about five minutes. Then add your water. Cover and wait until it boils. As soon as it boils add up your sampaloc (tamarind) or your sinigang mix and cover it once again. After the second boil, fetch all the sampaloc and put them in a bowl. Add some hot water from the casserole to help you in pressing out the juice. Strain and pour back the gathered sampaloc juice. Put your gabi, horserradish, okra and sitaw (string beans). Let it simmer for another five minutes. And lastly add your kangkong , chili and put some salt to taste.

Related posts:

1. Sinigang sa miso
2. Sinigang na Bangus
3. Beef Sinigang

Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. My vacation there when I was a teenager made me fall in love with their beautiful beaches and this delicious noodle recipe.

Ingredients:

half a kilo of vermicelli noodles

half a kilo of thick noodle (canton or udon type)

3 cloves of garlic

a quarter of kilo of shrimps, shelled and deveined

1 cooked chicken breast chopped

1 onion sliced

1 chinese sausage sliced

2 carrots cut in julienne strips

one cup of shreaded cabbage

some patis

1 chicken cube dissolved 1 liter of water

Procedure:

Start by frying your shrimps on a heated pan with oil.  Add your garlic, onion and chinese sausage and sauté them.  Add the carrots, chicken  and your chopped cabbage.  Pour your chicken broth and let it simmer.  As it boils add your noodles and cover it.  Once the noodles have wilted start mixing them.  You can add more water if its necessary.  Put some salt and pepper to taste.  You can serve this with some hard boiled eggs decorated on the top.

Related posts:

1. Chicken Sopas
2. Pancit Canton
3. Beef Meatballs Lomi Soup

No fiesta in our family passes by without this delicious filipino kakanin dessert.  This is my auntie’s famous sapin sapin recipe.  And of course she used to sell them on the street when she was still young.

Ingredients:

3 1/2 Cups of rice flour
1 Cup of white sugar
2 Cups of coconut milk
food coloring (green, yellow and purple) or any color you may wish
1 cup of finely chopped fresh buko (or macapuno preserve if fresh coconut is not available)
pandan leaves (if not you can use pandan extract)
1 cup of crushed cooked ube
½ Cup of chopped langka or jackfruit
½ tsp anise extract
some banana leaves

Procedure:

In a bowl mix your flour, with your sugar and coconut milk.  Mix them until it becomes homogenous. Line your round pan (preferably about 9 inches in size) with your banana leaves. Divide your flour mixture into three portions.  Add the langka flavor and yellow coloring on the first, the ube and purple coloring for the second and coconut and green coloring for the last one. Preheat your steamer for about five minutes.  Pour the yellow color first on your round pan and let it steam for fifteen minutes.  Then add the langka flavor over the first layer and steam it for fifteen minutes.  Lastly pour the purple color and steam for another fifteen minutes. Let it cool before removing from the pan.  Serve with toasted shreaded coconut and some sugar.

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2. Extracting Coconut milk
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Philippines is truly a banana republic.  And why is this so?  Well because of tons of banana varieties we can find in the market and the delicious recipes that goes with it.  And when we speak of bananas nothing beats a delicious miryenda of Banana-cue.

I am sharing our neighbor’s authentic banana-cue recipe to die for.

Ingredients:

about 15 pieces of banana saba type

bamboo bbq sticks

half a kilo of brown sugar

half a liter of cooking oil

Procedure:

Peel your bananas.  Heat your deep frying pan with half a liter of oil.  Once the oil becomes very very hot, put gently all your bananas (it depends on the size of your frying pan). Cook your bananas by mixing them constantly, after about three to five minutes add your brown sugar.  It will melt and caramelize.  Continue mixing gently the caramel and the bananas.  If you wish a caramel well melted on your bananas, you can continue cooking this for about five more minutes. Or should you prefer a crunchy sugar coating on your bananas, you should immediately cut the fire.  Take them off one by one and let the oil drip.  Skew them on your bamboo sticks, approximately 3 bananas per stick.

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One very important aspect we need to remember when cooking squid is that its never good to over cook them.  It gives a tough and rubbery like texture.  So for this adobo recipe this is a guaranteed express and yet specially good.

Ingredients:

1 kilo of squid

*it is preferable to use smaller squids for this recipe

* clean your squid by washing them in a running water.  Pull gently the plastic like thing (which is actually the bone of a squid) including the tiny pouch carrying the ink (its defense mechanism).  Clean them and pat them dry with a paper towel

5 cloves of garlic minced

2 shallots chopped (sibuyas tagalog)

3 tablespoons of cane vinegar (or you can use any type of vinegar available)

1 teaspoon of pepper

some salt

fresh chinese parsley or kintsay chopped

some cooking oil

Procedure:

Start by preparing your marinate.  Mix the minced garlic with salt, vinegar and pepper.  Let your squid sit in this marinade for a minimum of thirty minutes.  Then heat your pan, pour your cooking oil, put your shallots and squid.  Cook them as you are stir-frying them.  Hot pan, mediumfire and constant mixing.  If you use small squids in about five minutes they are already cooked but if you use bigger size seven minutes would be the maximum you can let on your pan.  Cut the fire and sprinkle it with your chopped chinese parsley.

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Eating livers and innards is an aqcuired taste. Although many might feel disgusted at a sight of it, but its health content and deliciousness in uncomparable. My dad’s famous Adobong Atay recipe is so far the best I’ve ever tasted.

Ingredients:

1 kilo of chicken liver, gizzards and heart (cleaned and cut)

1 onion siced

3 cloves of garlic pounded

1 tablespoon of kalamansi juice (you can replace this with lemon juice)

2 tablespoons of catsup (if you use spicy catsup the better)

3 tablespoons of soy sauce

1 teaspoon of sugar

some salt and pepper

cooking oil

Procedure:

In a bowl put the kalamansi juice, soy sauce, catsup, sugar, salt and pepper. Mix well. Put your cut livers and gizzard in it and let it marinate for about an hour. In a pan, put your cooking oil then fry your liver without the marinading sauce. Cook them slowly until they become golden brown in all sides. Add your onion and minced garlic. Continue mixing, pour the marinading sauce and add a bout a quarter of glass of water. Let it simmer until the sauce thickens. You can add some chili pepper to make a spicy adobong atay. Eat with your steamed rice!

Related posts:

1. Chicken Menudo
2. Pork Adobo
3. Chicken Pork Adobo

Shawarma is one of the sandwiches that was popular during the 80′s. By adding the touch of adobo on this beef, this is completely transformed into filipino gourmet.

Ingredients:

half a kilo of beef (you can use tenderloin) sliced thinly diagonally

1 tablespoon of soysauce

1 tablespoon of vinegar

1 teasepoon of sugar

salt and pepper to taste

some cooking oil

2 big onions sliced

1 red bell pepper sliced

one cucumber peeled and sliced

3 tomatoes cut in cubes

some green salad

some shawarma bread

Procedure:

Start by marinating your beef in the adobo marinade: soysauce, vinegar, salt, sugar, pepper. Marinate it for about an hour. In a frying pan put some oil and stir fry your marinated beef. Fry them until the sauce dries up. Add the sliced onion and turn off the fire. Assemble your shawarma by putting the sliced salad, cucumber, peppers, tomatoes and beef.

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3. Pork Adobo

Although this dish is inspired by a famous thai rice dish our local shrimp paste will bring out the best and the real filipino taste in this food.

Ingredients:
2 bowls of cooked rice,

1 onion chopped,

2 cloves of garlic,

1 tbsp of shrimp paste,

2 tbsp of olive oil,

2 tbsp of fish sauce

Procedure:

In wok brown the garlic and the onion. Add the shrimp paste and mix well. Put the cook rice and continue to mix. Season with fish sauce. You can also add some chopped hot chili pepper (siling labuyo if you want a hotter version). Serve this with sliced green mango on the side and some sliced tocino.

Published with permission: Dhanggit’s Kitchen

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Another one easy and yet delicious healthy vegetable recipe!

Ingredients:

1 kilo of green beans or bitsuelas

1 onion sliced

2 cloves of garlic

1 tomato chopped

1 tablespoon of hibe (dried shrimps)

1 teasepoon of patis

1 tablespoon of soy sauce

1 pack of chicharon(about 250 grams)

about half a glass of water

Procedure:

Soften first your dried shrimp by soaking it in water. Heat the pan and add your cooking oil. Start by sautéeing your garlic, onion and tomatoes. Then add your dried shrimps , continue sautéeing. Finally add your green beans. Mix them well. Put your soy sauce and patis. Add a little bit of water (about a quarter of a glass) then cover it and let it simmer for about fifteen minutes. You can check the softeness of your green beans. It best to eat them when they are still a little bit crunchy and sweet. Remove from fire and serve with crushed chicharon on the top.

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Philippines is highly known for their mangoes. They are sweet and golden. Perfectly eaten fresh or we can make them in any dessert. Ginumis is one of my favorite filipino dessert where fresh sweet mango is perfectly blended with coconut milk.

Ingredients:

3 ripe mangoes

1 cup of coconut milk

1 cup of cooked sweetened sago (tapioca)

2 pandan leaves (you can replace this with vanilla pods or vanilla essence)

4 tablespoons of sugar (you can replace this with honey)

you can also add other spices like cinnamon, cardamom or anis for this recipe

Procedure:

Start by peeling the mangoes and cutting its meat in small cubes. Set it aside. In a pan, pour the coconut milk, put the pandan leaves and 4 table spoon of sugar. Let it boil. Then turn off the fire immediately. Choose a beautiful and presentable glasses for this dessert. Start by putting a layer of sweetened tapioca (sago) and followed by a layer of sliced mangoes. Pour your coconut milk. Let it stand in the fridge for minimum of one hour.

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This is one of my favorite filipino pork recipes. My mom loves to cook this during tomato season, when tomatoes are abundant and delicious red.

Ingredients:

4- 5 pork chops

1 egg

1 table spoon of flour

salt & pepper

1 tablespoon of kalamansi juice (you can replace this with lemon or lime juice)

some cooking oil

for the sarciado sauce:

2 cloves of garlic

1 kilo of tomatoes (chopped)

1 onion sliced

2 tablespoon of soy sauce

salt & pepper

2 bay leaves (laurel leaves)

some basil leaves (optional)

fried potatoes as garnishing

Procedure:

Start by putting the kalamansi juice on the pork chops. Add salt and pepper. Massage the meat so that flavor will penetrate. Beat the egg. Put the pork chops on the egg then dredge on flour. Fry them nicely golden on a non-stick pan using enough oil. Do not overcook or the meat will become tough. Fry them about five minutes each side on a very hot pan. On a separate casserole, put some cooking and fry the garlic and onion until they become translucent. Add the tomatoes, salt, pepper, bay leaves and some basil leaves. Let the tomato simmer gently over low fire for about thirty minutes. Check regularly to avoid them sticking on the pan. When the sauce reduced and thickens you can add the fried pork on the top. Cover and let it simmer for another two to three minutes. Top it with chopped fresh basil leaves and garnish with some fried potatoes on the side.

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Filipinos adore soupy dishes specially during rainy season. For breakfast or even lunches noodle soup still remains a favorite. Eaten with hot rice or pandesal, nothing beats its goodness!

Ingredients:

half a kilo of fresh lomi noodles (or any noodle pasta dry or fresh)

1 liter of water

some rock salt

1 shallots sliced

2 cloves garlic

1 cube of beef bouillon (dissolved in one liter of water)

one cup of shredded cabbage, pechay baguio or any kinds of vegetables

half a kilo of ground meat

1 egg

2 tablespoons of flour

salt, pepper

1 onion chopped

Procedure:

Start by making your meatballs. In a bowl, put your ground meat. Add the chopped onion , egg and flour. Mix well. Add salt and pepper. Make some balls using the palm of your hands. Put it in the fridge for about thirty minutes. You should cover it to avoid getting the odor of the fridge. In a deep casserole, pour one liter of water, add some rock salt and let it boil. As soon as it boils, add the lomi noodles. Cook them as if you are cooking spaghetti pasta noodles. Strain them as soon their are cook. In another casserole let the beef bouillon reach its boiling point, then add your meat balls. Be sure to put them delicately. As soon as they changed color its already cook. Put your lomi in your serving bowl. Garnish it with sliced onion and chopped vegetables. Put the meat balls and pour in your boiling beef soup. The hotness of the liquid will cook your onion and vegetables. You can also top it with fried garlic.

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Growing up in Banana Republic, we all have our childhood memories of banana eating.  From Banana que to banana con hielo or just simply eating fresh sweet bananas.  This is one way to cook your overripe bananas, transform them into a delicious loaf bread cake.

Ingredients:

2 cups of flour
1 pack of baking powder (about 1 tsp)
a pinch of salt
50 g of butter
3 eggs
3/4 cups brown sugar
about 4 large over ripe bananas

Procedure:

Related posts:

1. Banana-cue
2. Kababayan Recipe
3. Ensaymada

This is my own version of Kababayan a filipino style muffins.

Ingredients:

3 eggs

250 g of all flour

200 g of sugar

125 g of butter

one glass of milk

1 teasepoon of vanilla essence

1 tablespoon of baking powder

Procedure:

Put the eggs in a salad bowl and whisk together with sugar. Blend well the until the egg and sugar becomes a little bit whitish. Put the flour and add the melted butter. Pour the milk and blend them together. Put the salt, the baking powder and vanilla essence. Butter your muffin pans and pour your mixture in it. Preheat the oven at 200° celsius and bake for about ten minutes (depend on the side of your muffin mold).

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Problems of left over rice. No more worry, here is a simple fried rice that you will surely love.

Ingredients:

3 cups of cooked rice (left-over)

2 cloves of garlic

1 onion sliced

half a cup of green peas

2 eggs beaten for omelette

1 carrot cut in small cubes

about half a cup of ham cut in cubes

salt and pepper

Procedure:

In a pan or a wok, heat the oil.  Place the garlic, onion and ham.  Stir them until they change color.  Add the green peas, the carrots and continue stirring for about five minutes.  Add the rice and continue mixing well.  Add salt and pepper.  Pour the beaten eggs and mix.  You can serve it with chopped parsley on the top.

* You can also make a Vegetarian Fried rice (using only vegetables)

* You can also make some Sausage Fried rice (using different kinds of sausages)

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This is one of my favorite breakfast during weekends.  Paired up with a garlic rice and tomato salad absolutely delicious!

Ingredients:

3 big bangus (milkfish)

*the best ones are Bangus from Pangasinan

Rock salt

1 big whole garlic

1 cup of vinegar

Black pepper crushed

Procedure:

Start by cleaning the bangus.  You can either request in the market for them to clean your bangus and have it cut or do it yourself.  If you will have to do it yourself; start by washing the fish with a clear running water.  Cut the fish from the head to the tail using a sharp knife in order to make a butterfly style cut on the fish.  The belly of the fish should be facing the cutting table and the knife should touch the back of the fish.  Open the bangus wide and take off all the innards including the gills.  You don’t need to scale the bangus.  Wash it again with clear running water, rub it with salt to clean of all the impurities and to take off the stingy odor. Put all your bangus in a deep bowl put about a teasepoon of rocksalt, a teasepoon of cracked pepper, pound all the garlic and pour your vinegar.  Cover it and put it in the fridge.  It is better to fry them the next day.

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I know that we are all die hard fans of Pork Menudo. No parties will ever be complete without menudo but have you ever tried Chicken Menudo. Try this special recipe of mine and you’ll forget about pork menudo.

Ingredients:

4 chicken breast cut in bite size cubes

250 g of chicken liver

2 tablespoons of kalamansi juice

1 onion chopped

2 cloves of garlic minced

salt and pepper

3 tablespoon of soy sauce

1 teasepoon of tomato paste

half a cup of tomato sauce

3 cloves of garlic

1 onion sliced

some cooking oil

3 carrots cut in cubes

1 big bell pepper cut in cubes

3 potatoes peeled and cut in cubes

2 tablespoons of raisins

2 to three bay leaves

Procedure:

Start by mixing in a small bowl the kalamansi juice, soy sauce, tomato paste, garlic and onion chopped. Mix well. Use this a marinade for your chicken and liver let them marinade for about an hour in your fridge. After about an hour of marination, put all the meat in a casserole with the marinating sauce and let it boil covered over low fire. As soon as the liquid reduced, turn off the fire. Heat a pan and pour the cooking oil. Start sauteéeing your garlic, onions and bell peppers. Next add the carrots, and potatoes, continue stirring. Add the boiled chicken and liver in the sautéeing pan. Put the pepper, the bay leaves and the tomatoe sauce. Cover it and let it simmer for about ten minutes. Add the raisin and continue simmering covered. Wait until the sauce thickens and turn off the fire.

Related posts:

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This is originally a Majorcan brioche, a giant rolled brioche that’s totally filipinized to our palate. With butter, sugar and grated cheese on the top, perfect for any miryenda.

Ingredients:

500 g of flour

200 g of butter

5 eggs

half a cup of warm milk

1 teasepoon of sugar

50 g of sugar

10 g of dry yeast

1 egg for eggwash, grated cheese, sugar to top it and some margarine

Procedure:

Start first by putting one cup of flour in a big salad bowl and add your warm milk. Put the the yeast and salt. Try to put the salt as far as possible from the yeast. Mix well this mixture and add your egg and sugar. Continue mixing, pour on the top another one cup of flour and let this stand for about an hour. We want the yeast to ferment. You will notice later that the flour you put on the top seems to crack that’s the indication that the yeast have already started fermenting. Add the rest of the flour (but be sure to do it little by little try to leave about half a cup), add your butter cut in small cubes. If you have a kneading machine or a bread machine you can use them to help you handle the dough. The dough will be very sticky at this point. You will have to add the butter and eggs at the same time little by little. Be sure that the butter is cold so it wont stick too much. Add more flour if needed. Knead this dough for about ten minutes. Put some oil on your salad bowl and put back this sticky dough cover it with floured towel and put this in the fridge. The next day, get your dough and try to knead it again. Cut your dough in 8 equal portions. Roll each portion into a small rounded band and make your ensaymade. If you want you can just make a giant ensaymada. You need to put directly on the top of your parchment paper your ensaymada. Brush it with egg white and let it stand for another two to three hours before baking. Preheat the oven at 200° celsius. This would depend on a lot of ovens, bake your bread for about twenty minutes. Before serving brush the top with margarine, sprinkle with sugar and some grated cheese.

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