Inihaw na liempo

Ingredients: 1 kilo or 2.2 lbs pork belly (liempo) with skin on, cut into 1/2-inch thick pieces 1 cup white vinegar (or palm or cane vinegar) 1 tablespoon black peppercorns, cracked 1/2 head garlic, minced or crushed 1 tablespoon salt In a bowl, marinate the pork belly cuts in vinegar, garlic, salt, and pepper for at least one hour. Grill pork over charcoal on both sides until cooked. Slice into bite-size pieces. Serve warm with a garlicvinegar dip (bawang at suka), soy sauce-vinegar dip, or soy sauce-lemon/lime/calamansi dip.

Pork bbq 1 kg. pork 20 bamboo skewers 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 1/4 cup of calamansi juice or lemon juice 1/2 cup of 7up, sprite or beer (optional) 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar 1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions: Cut pork meat into thin and long slices 1/4 inches thick and less than 2 inches wide. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque) Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally). Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque. String the pork on the skewers. Over live charcoals, barbeque the pork on skewers until each barbeque is cooked turning every few minutes on each side and basting the leftover marinate on the barbeque.
2 kilo pork slices (liempo) 1 bottle 7-UP 1 cup brown sugar 1/2 cup soy sauce 1/2 cup vinegar 2 Tablespoons minced garlic 2 Tablespoons hot sauce 2 Tablespoons worcestershire sauce 3 Tablespoons salt

Black Pepper

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Fried Chicken Ingredients: 1 1/2 kilo chicken, cut into pieces 1/4 cup of white vinegar 5 cloves of garlic, crushed 1 cup of water 2 cups cooking oil Salt and pepper to taste In a pot, simmer chicken in vinegar, garlic, water, salt and pepper. Remove just before the chicken is fully cooked. Strain off liquid. In a frying pan or wok, heat oil and deep fry the chicken until golden brown Place on paper towel to remove excess oil Serve hot with rice and sliced cucumber or atchara on the side. 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 1 head garlic, minced 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups of water 1 teaspoon paprika 5 laurel leaves (bay leaves) 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch Salt and pepper to taste 3 tablespoons water

Fried Chicken Cooking Instructions:

Adobo Ingredients:

Adobo Cooking Instructions: In a big sauce pan or wok, heat 2 tablespoons of oil then saut the minced garlic and onions. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice. Adobo Cooking Tips: You have the option to add crushed ginger to the onions and garlic when sauting. Ginger adds a unique flavor to your pork/chicken adobo. Crispy Pata Ingredients: 1 Pata (front or hind leg of a pig including the knuckles)

1 bottle of soda (7Up or sprite) 1 tablespoon of salt 2 tablespoons patis (fish sauce) 1/2 tablespoon baking soda 1 tablespoon of monosodium glutamate (MSG) 4 tablespoons of flour Enough oil for deep frying Enough water for boiling

Crispy Pata Cooking Instructions: Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours. After the above process, rub patis on the pata and sprinkle flour liberally. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown. Crispy Pata Dip Sauce: Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste. Menudo Ingredients: 1/2 kilo pork (cut into small chunks) 1/4 kilo pork liver (cut into small cubes) 5 pieces chorizo Bilbao (also cut in small pieces) 4 potatoes (peeled, cut in small cubes, fried) 1 green and 1 red bell pepper (diced) 1 cup chickpeas 1/4 cup raisins 1/2 teaspoon paprika 1 cup pork or chicken stock 2 teaspoons of patis (fish sauce) 3 tablespoons oil 1 tablespoon atsuete oil (optional) 3 tomatoes (diced) 1 small head of garlic (minced) 1 medium size onion (diced)

Menudo Cooking Instructions: In a pan or wok, heat cooking oil and atsuete oil. Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes. Salt and pepper to taste. Serve hot with white rice. Mechado Ingredients: 1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered

5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste

Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice Beef Mechado Cooking Tips: Pressure cook the beef with the beef stock for faster cooking time. Fry the potatoes before adding to the casserole. Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor. Chicken Afritada Ingredients: 1 kilo chicken, cut into pieces 5 pieces potatoes, peeled and halved 1 red onion, diced 1 head garlic, minced 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 2 cups pork or chicken stock (broth) 1 cup tomato sauce 2 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil In a cooking pot or wok, heat oil. Saut garlic and onions. Add chicken and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this chicken recipe hot with steamed rice. 1 kilo whole chicken, cut into pieces. 1 small young papaya or sayote, cut into small pieces. 2 tablespoons ginger, crushed and slliced into strips 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves 1 liter of water 5 garlic cloves, minced

Chicken Afritada Cooking Instructions:

Tinola Manok Ingredients:

 1 red onion, diced 4 tablespoons oil 2 tablespoons patis (fish sauce) Tinolang Manok Cooking Instructions: In a stock pot, heat oil and saut garlic, onion and ginger. Add water and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done. Season with patis Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked. Add sili leaves then turn off the heat. Serve steaming hot on a bowl with plain rice on the side. Ingredients: 3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions: Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.

Kare Kare Ingredients: 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail) 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2" long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste Kare Kare Cooking Instructions: In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.

 In a big pan or wok, heat oil and atsuete oil. Saut garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice. Sweet & Sour Pork Ingredients: 1/2 kilo pork loin, sliced into pieces 1 small can pineapple chunks 1 large onion, quartered 1 red & 1 green bell peppers, sliced into strips 2 tablespoons of soy sauce 3 tablespoons of peanut oil 4 tablespoons of cornstarch 3 tablespoons of ketchup 1 tablespoon of sugar 1 teaspoon of salt 3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions: In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later). Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture. Fry the pork in a skillet until golden brown, set aside. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside. Saut garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens. Pour over fried pork then serve with rice. Pakbet Ingredients: 1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste

Pakbet Cooking Instructions: In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sauted garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Chicken Potato Salad Ingredients: 1 kilo potatoes

1 big chicken breast 3 pieces medium sized carrots 500 ml mayonnaise 1 can (836 g) pineapple tidbits or chunks 1/2 cup sweet pickle relish 1 cup cheddar cheese, diced (optional) 3 tablespoons of chopped spring onions (optional) Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions: In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked). Drain potatoes and carrots, let cool. Once cooled, the skin can be easily be pealed by hand. Dice the potatoes and carrots (about 1x1 cm) Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish. Refrigerate before serving.

Pork Dinuguan Ingredients:

1 k. of pork belly, cut into small cubes 350 g. of pork liver 4 c. of pigs blood 3 chili peppers (siling haba) 1 head of garlic, crushed and minced 1 thumb-sized piece of ginger, minced 3 onions, halved and sliced thinly 1 pouch of sinigang mix good for 1 liter of broth 1 bay leaf salt pepper (optional) 1 tbsp. of cooking oil

Pork Dinuguan Cooking Instructions:

Refrigerate the pigs blood until needed. Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and

ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.

 Add more water, a little at a time, if the liquid dries up before the pork is

cooked.

Meanwhile, minced the liver. Season with a little salt. When the pork is tender and most of the liquid has evaporated, take the Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver

pigs blood out of the refrigerator.

Pour the mashed blood and the liquid into the casserole. Bring to a boil.

and cook for another minute or two. Add more salt if necessary. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.

Pork Dinuguan Recipe

This dish is so named bacause the sauce is made with the blood of a freshlyslaughtered pig. more recipes Yield: 4 Servings 1 lb Pork diced 1 ts Salt 2 tb Oil 1/4 ts MSG (optional) 2 Cloves garlic minced 1 1/2 c Broth 1 Onion diced 1 c Frozen pigs blood 1/4 lb Pork liver diced 2 ts Sugar 1/2 c Vinegar 3 Hot banana peppers 2 tb Patis (fish sauce) 1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth. 2. In a 2-quart stainless steel or porcelain saucepan heat oil and saute garlic and onions for a few minutes. Add pork liver patis salt and MSG. Saute for 5 minutes more. 3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick stirring occasionally to avoid curdling. 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot. Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Pusit sinulog 1 pc. big squid 2 slices ginger, julienned (cut into thin strips) 1/2 tsp. salt 3 cloves garlic 1tbsp. soy sauce 1 tsp. sugar 1 tbsp. vinegar

How to cook Sizzling Pusit

Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.

Marinate squid in the mixture for half a day. Grill to almost done, but not quite, basting regularly with the marinade. Slice into rings. Transfer to a heated up sizzling plate. Pour a little marinade over the grilled squid. Serve.

Paksiw na lechon

Ingredients:

Around 1 kilo of pork lechon 1 cup lechon sauce or Mang Tomas 1 cup vinegar 1/2 cup brown sugar 1 tablespoon peppercorn or paminta 1 tablespoon salt 4 cloves garlic, crushed 1/2 cup dried oregano 1 cup of water

Procedure:

Chop lechon into small pieces. Preferably 1 inch in width. Place in a pan then add all the ingredients wait until it boils Simmer until the sauce thickens and the lechon skin softens

Beef Caldereta Ingredients:

2 cups and 2 tbsp unsweetened pineapple juice 1 kg. beef ribs 2 pieces small onions, sliced 2 8g. MAGGI Magic Sarap 2 tbsp. cooking oil 2 tbsp. minced garlic cup chopped onions 1 tbsp. pickle relish 1 250ml. tomato sauce 1 85g. can liver spread

cup grated cheddar cheese salt and pepper to taste 2 pieces medium potatoes, cubed and fried 1 piece medium carrots, cubed and fried

Beef Caldereta Cooking Instructions:

Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan.

Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside. Using a different pan, heat oil then saut garlic and onions until limp. Add back tenderized beef and broth, bring to a boil. Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste. Add fried potatoes and carrots and cook for another 5 minutes.
1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and halved 1/4 kilo chicken liver and gizzard, sliced to small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2" long pieces 3 stalks celery, cut into 2" long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste

Chopsuey Cooking Instructions: In a big pan or wok, saut garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice.

Adobong pusit
1 pound medium-size squid 1/4 cup soy sauce or salt

 1/2 cup white vinegar 1/4 cup chopped onion 2 cups cubed red, ripe tom atoes 1 cup water 2 tablespoons vegetable or corn oil freshly ground pepper to taste 1 head garlic, minced

METHOD
1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water. 2. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth. 3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft. 4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.

Sweet and sour pork

1/2 kilo pork loin, sliced into pieces 1 small can pineapple chunks 1 large onion, quartered 1 red & 1 green bell peppers, sliced into strips 2 tablespoons of soy sauce 3 tablespoons of peanut oil 4 tablespoons of cornstarch 3 tablespoons of ketchup 1 tablespoon of sugar 1 teaspoon of salt 3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions: In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later). Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture. Fry the pork in a skillet until golden brown, set aside. Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock set aside. Saut garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens. Pour over fried pork then serve with rice. Pork giniling with quail eggs
1 pc medium onion, finely sliced 2 cloves garlic, finely sliced


1. 2. 3. 4. 5.

2 pcs medium potatoes, finely cubed 2 pcs fresh carrots, finely cubed 1/2 tbsp ground pepper 1/2 kilo ground pork 20 pcs quail egg (Itlog pugo), boiled Del Monte Tomato Sauce (optional) Procedure: In a large pan, saut garlic and onion. Add giniling pork, stir and cover. After 5 mins, add fish sauce (patis). Add potatoes, carrots and ground pepper. Stir and cover for another 5 minutes. Add 1 small sachet of Maggi Magic Sarap (All-in-one) for extra taste. Add the quail eggs on the top and served with rice.

Ground Pork with Quail Eggs Ingredients: * 1/4 cup of cooking oil * 4 cloves crushed garlic * 2 medium red onion, finely minced * 250 grams red ripe plump tomatoes, finely minced * 1 medium potato, chopped * 1 medium carrot, chopped * 450 grams lean ground pork * a teaspoon of ground black pepper * 2 tbsps of fish sauce * a small piece of green pepper, seeded and finely minced * a cup of water * a piece of pork cube * 1 heapful teaspoon of white sugar * 2 dozens of hard-boiled quail eggs (shells removed) Ground Pork with Quail Eggs Cooking Procedure: 1). In a pan, over medium-high heat, Put oil then saute garlic until rich golden brown. 2). Add onion and tomatoes. Cook until very limp. 3). Put potato and carrot. Cook for 5 minutes. 4). Place the ground pork, pepper and fish sauce. Cook for 8-10 minutes. Stirring often to separate the ground pork. 5). Put the green pepper. Saute for another 5 minutes. 6). Add in the water, pork cube and sugar. Mix. Cover. Bring to boil. 7). Reduce fire to low. Simmer for 12 minutes. 8). Add the quail eggs. Stir. Cook until it boils again.

1-1/2 lb. pork 1 egg, slightly beaten 2 tbsp. cornstarch 2 tbsp. vegetable oil 1 tsp. salt 1/4 tsp. white pepper 1 tsp. soy sauce 2 tomatoes 1 green bell pepper

3/4 cup all-purpose flour 3/4 cup water 2 tbsp. cornstarch 1 tsp. salt 1 tsp. baking soda vegetable oil, for frying 1 cup chicken broth 1 cup sugar 3/4 cup white vinegar 1 tbsp. vegetable oil 2 tsp. soy sauce 1 tsp. salt 1 clove garlic, finely chopped 1/4 cup cornstarch 1/4 cup water 1 can (8-1/4 oz) pineapple chunks, drained

(Cooking Conversion Chart) Cooking Procedures : 1. Trim fat from pork and cut into 3/4 inch pieces. Set aside. 2. Mix egg, cornstarch, vegetable oil, salt, pepper and soy sauce in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20 minutes. 3. Cut each tomato into wedges and slice green pepper into 1 inch pieces. Set aside. 4. In another large bowl, mix flour, water, cornstarch, salt and the baking soda. Stir in pork pieces into batter until well coated. Set aside. 5. Heat vegetable oil in a wok (or a skillet) over medium heat. Fry about 15 pork pieces at a time until light brown for 4 minutes. Drain on paper towels. Repeat with the remaining pork pieces. Increase heat to high heat. Fry pork all at one time until golden brown, about 1 minute. Drain on paper towel. Transfer to a heated platter. Set aside and keep warm. 6. In a saucepan, mix chicken broth, sugar, vinegar, vegetable oil, soy sauce, salt and garlic. Bring to a soft boil for 3 minutes. Correct seasonings. Mix cornstarch and water, stir into sauce. Cook and stir until thickened for about 20 seconds. Stir in tomatoes, green pepper and pineapple. Heat to boiling for about a minute or two.

7. Remove from heat. Pour over pork and serve.

Camaron Rebosado Ingredients 16 shrimps 3-4 eggs, beaten 3 tbsp flour 6 tbsp calamansi juice salt to taste oil for deep frying Camaron Rebosado 1. 2. 3. 4. 5. Remove the shrimps shell but not the head and tail. Trim the pointed part of the head. Devein by cutting part of the back. Add salt, then soak shrimps in calamansi juice for about 15minutes. Roll shrimps in flour, then drop each one in beaten eggs. Deep fry over high heat. Serve warm and crispy.

1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked) Pinch of salt & pepper 2 teaspoons calamasi juice Batter

2 whole eggs (slightly beaten) 1 cup cold water 2 cups all purpose flour 2 teaspoons baking powder teaspoons salt oil Sweet & Sour Sauce

2 cups pineapple juice 2 teaspoon sugar 3 tablespoons banana catsup 2 teaspoons hot sauce teaspoon salt 3 teaspoons cornstarch diluted in 1 tablespoon of water

Procedure:

1. 2. 3. 4. 5. 6.

Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. Marinate shrimps in salt & pepper and calamansi. In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well. In a deep fryer, heat oil. Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy. In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt.

7. 8.

Bring to a boil and add cornstarch mixture, thicken. Serve shrimp with sweet & sour sauce.

Pancit Bihon Ingredients: 1 8 oz. pack pancit bihon noodles 1 cooked chicken breast, shredded 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water 1/4 cabbage, sliced into strips 1 onion, pealed and sliced 3 cloves of garlic, crushed and minced 1/3 cup scallions, cut into pieces 1 carrot, sliced into strips 2 tablespoons of cooking oil 3/4 cup diced celery 3 tablespoons soy sauce Salt and pepper to taste 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions: Soak the pancit bihon noodles to soften for 10 minutes Grease a large pan or wok with oil. Saut garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. Salt and pepper to taste. Serve hot with sliced calamansi on the side. Calamansi or lemon is to be squeezed into the pancit bihon before eating.
FISHBALL INGREDIENTS: 1/3 cup soy sauce 1/3 cup vinegar 1/3 tbsp. sugar 1 cup water 1 slice siling labuyo 1 tbsp. cornstarch dissolved in 1-2 tbsp. water FISH BALL PROCEDURES: 1. Mix the soy sauce, vinegar, sugar, water and siling labuyo in a saucepan. 2. Let it boil then add cornstarch. 3. Cook over medium heat until slightly thick.

Red Sweet and Sour Fish Ball Sauce

1/2 Cup 1/2 Cup Vinegar White sugar

1 tablespoon Catsup, to color 1 tablespoon Cornstarch

Preparation

1. 2. 3. 4.

Pour Vinegar into pan, dissolve sugar, low-medium heat. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir. Turn to high heat for 10secs or until consistency is just right, add grounded pepper (optional).

Brown Fish Ball Sauce 1. 2. 3. Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency)

4. Fishball Sauce Ingredients: 1 1/2 c. water 1 tbsp. cornstarch 1 tbsp. all purpose flour 1/4 c. brown sugar 2 tbsp. soy sauce 1 small red onion, minced 2 cloves garlic, minced 1 siling labuyo (red chili pepper), sliced Procedure: 5. In a sauce pan, dissolve cornstarch, flour, and brown sugar in water. Stir in soy sauce. Put pan on the stove and bring to a boil. Add red onion, garlic, and siling labuyo. Omit the chili if you prefer a sweet rather than a spicy dipping sauce. Reduce heat. Stir constantly to prevent scorching. Simmer until sauce thickens.
Kare Kare Ingredients: 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail) 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2" long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste Kare Kare Cooking Instructions:

 In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Saut garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.
Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sauted shrimp paste calledbagoong alamang. 4 to 6 servings

Ingredients
Oxtails -- 3 pounds Water -- 6 cups Salt -- 2 teaspoons Oil -- 3 tablespoons Onion, sliced thinly -- 1 Garlic, minced -- 2 to 3 cloves Salt and pepper -- to taste Green beans, trimmed -- 1 pound Asian eggplant, cubed -- 3 Natural peanut butter -- 1/2 cup

Method
1. Add the oxtails, water and salt to a large pot and set over medium flame. Bring to a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours, or until the oxtails are tender. Skim any scum that rises to the surface. Remove the oxtails to a plate and reserve the stock. 2. Heat the oil in a large pot over medium-high heat. Pat the oxtails dry and brown them on all sides in the oil. Remove the oxtails and add the sliced onion and garlic. Saut until the onion is wilted. 3. Add back the browned oxtails and reserved stock. Bring to a boil, reduce heat to medium and simmer for about 15 minutes. Add salt and pepper to taste. 4. Stir in the green beans and eggplant and simmer for another 15 to 20 minutes. 5. In a bowl, mix together the peanut butter and 1 cup of the stew liquid until smooth and then stir it into the stew. Simmer for another 10 minutes or so until the stew has thickened. 6. Adjust seasoning and serve with white rice and some sauted bagoong alamangon the side.

Variations
Other meat can be added to the stew to "beef" it up a bit. Add beef stew meat, beef or pork shanks or ox tripe. You can even use chicken pieces for a lighter version. If you do, cut down the time in Step 1 to about 30 minutes.

Add 1 tablespoon of shrimp paste (bagoong alamang) to the sauting onions. Kare-kare often has a reddish color from annatto seeds. You can either useatsuete oil as your sauting oil, or you can make atsuete water. Soak 1 tablespoon annatto seeds in 1/2 cup hot water for 30 minutes. Pulse in a blender and strain the atsuete water through a sieve into the simmering stew.

The type of beans traditionally used in the Philippines are called sitaw. Regular green beans are fine. If you can't find Asian eggplant, use 1 medium Italian eggplant, cut into cubes. Other vegetables can be added to the stew too: cabbage, banana hearts, bok choy (pechay). Many cooks use toasted rice flour (Mochiko) for added thickening power. Simply stir 1/4 cup into the peanut butter and stock before you stir it back into the stew.

1/2 kilo tulingan (small tuna) 2 tablespoons rock salt 50 grams pork fat, sliced into strips 1/4 teaspoon freshly ground pepper 1/4 cup tamarind juice 3 cloves garlic 1 medium onion, sliced 1 thumbsize ginger, crushed 2 pieces siling mahaba 1/2 cup water

Remove gills and all internal organs of the fish. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out.

In a saucepan, arrange the pork fat at the bottom. Put the fish on top side by side. Add the rest of the ingredients. Bring to a boil, lower the heat and simmer for about 30 minutes till fish is done. For the tamarind juice: Boil 100 grams of sampaloc in 1/2 cup water and strain.

PATA TIM INGREDIENTS: 1 whole Pork hind leg (pata sa likod) include the upper meaty part. 1 pc. Star anise (sangke) 4 tbsp. Hoysin sauce (optional) cup Dark Soy sauce 1 cup Brown sugar 2 cups Root beer (optional) 1 tsp Sesame oil 2 tsp Corn starch dissolved in cup of water 1 pc Medium size Chinese cabbage

6 to 8 pcs Shitake medium mushrooms (optional) soaked on hot water for 30 minutes then drained 1 pc. large carrot PATA TIM PROCEDURE: 1. Boil the pork pata for about 45 mins in salted water. Drain and let cool. 2. Deep fry in vegetable oil until golden brown. Let it cool 3. Place the fried pata in a casserole. Add about six (6) cups of water and the two (2) cups of root beer. 4. Add the star anise, hoisin sauce, soy sauce and brown sugar. 5. Place in high fire until it boils then reduce the fire to low and simmer for about 45 minutes, or until the pata is very tender (almost falling off the bone). Remember to add the carrots and shitakemushrooms after 30 minutes of simmering. 6. Make sure to check the water level every 15 minutes. Ideally the level of the sauce should be 1/4th of the casserole when done. Add the cornstarch and water mixture. Simmer until the sauce thickens. 7. Add the Chinese cabbage and simmer until it is tender. Add the sesame oil. 8. In a serving dish, place the pata in the center. Place the vegetables on the side.Pour enough sauce on the pata. Serve hot.

Ingredients: 12 pcs chicken 3 cloves garlic, minced 1 small onion, finely chopped 1 cup evaporated milk 1 cup pineapple juice 1 cup pineapple tidbits 3 tbsp cooking oil fish sauce How to cook: 1. Marinate chicken with pineapple juice for 30 minutes. 2. Bring the chicken marinade to a boil. When done, set aside. 3. Heat oil. Saute garlic and onion until fragrant. Then add the chicken and cook for about 10 minutes. 4. Add pineapple tidbits and evaporated milk. Cover and bring to a simmer until the sauce is thick and creamy. 5. Season with fish sauce and let simmer for another two minutes. 6. Serve hot with steamed rice.
Pininyahang Manok Ingredients: 3/4 kilo chicken breast fillet 1/2 cup evaporated milk 1 small can pineapple tidbits 2 large cloves garlic (minced) 1 medium white onion (minced) 1 huge green bell pepper (diced) 1/4 cup butter 1 tbsp. sugar 1/2 tsp. ground black pepper 1 tsp. salt Pininyahang Manok Procedures: 1. Prepare medium size pan or wok in medium temperature. Melt butter then add garlic and onion. Saut for two minutes then add chicken. 2. Fry the chicken with garlic and onion until the chicken becomes a little brown. Add pineapple tidbits then saut them all together for two minutes. 3. Then add the Carnation evaporated milk and simmer for 5 to 10 minutes. Add pepper, salt and sugar. Let it simmer for another 5 minutes until it thickens.

4. And lastly add green bell pepper and close the stove after adding it. 5. Mix it all together then serve hot.

Ingredients

1 whole chicken, cut into serving pieces 1 can of pineapple chunks, set aside the syrup 1 tbsp of oil 3 cloves garlic, minced 1 onion, chopped cup of evaporated milk Fish Sauce

Directions: Marinade the chicken with the pineapple syrup for a few minutes Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chickens color is lightly brown Afterwards, set the chicken aside on one side of the pot Add the oil, saut garlic and onions then mix together with the lightly browned chicken and cook for about a minute Add the pineapple chunks then pour the evaporated milk Cover and bring to a simmer By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with fish sauce Simmer again for 2-3 minutes then remove from heat Pour on a serving dish and serve while still hot and with white rice

1 pork pata, chopped into 1 slices 3/4 c. of strong native vinegar 3/4 c. of dark soy sauce 3/4 c. or more of tightly-packed brown sugar 1 whole garlic, pierced with a sharp pointed knife in several sections 2 whole onions, peeled 1 bay leaf 5-6 peppercorns

a handful of bulaklak ng saging a few sprigs of dried oregano Cooking procedure : Wash the pork pata well and place in a casserole. Pour in just enough water to cover the meat. Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones. Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking. Alternatively, pressure-cook for an hour. When pressure-cooking, reduce the amount of water to only about 11/2 cups. Serving suggestion: Chill overnight. Carefully separate the meat from the bones and cut into 2 chunks. Discard the bones, bulaklak ng saging, oregano and bay leaf. Reheat the meat with the sauce; add more soy sauce, vinegar or sugar, if necessary. Serve hot.