Pork Giniling (Ground Pork with Potato)

Ingredients:
2 tbsp of butter, divided
1 medium red onion
1 tsp minced garlic
3 medium chopped potatoes
1 lb ground pork
Tomato sauce or spaghetti sauce to taste.
Ground pepper to taste
Salt or fish sauce to taste
Optional: Green peas


Procedure:
Melt 1 tbsp of butter on your skillet.
Cook the chopped potatoes until they are tender and slightly toasted. Set aside.
Brown the ground pork. Drain and set aside.
Melt another tbsp of butter.
Saute the minced garlic, followed by the onion.
Mix in the ground pork.
Add some fish sauce or salt, and then the ground pepper according to your taste.
Put a half cup of water if you want it to have sauce, and let it simmer for 5 minutes.
Mix in the potatoes.
Put some tomato sauce according to your taste.
Put some green peas only if you want to. Again, this is optional.
Let it simmer for about 5 to 10 minutes. Thats it.

Nilagang Baka



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.

Adobong Kangkong



Adobong Kangkong Ingredients:
1 bundle of kangkong (river spinanch); cut stems 1 length
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon garlic; minced

Adobong Kangkong Cooking Instructions:
Saute garlic. When golden brown, add all other ingredients. Cover and simmer until done. Dont
overcook the kangkong. Serve hot!










Adobo Pusit


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.
Baked Tahong



Ingredients:

- 1 kilo fresh large Tahongs or Mussels.
- 1/2 cup butter. (don't use margarine, not good for your health).
- 6 cloves garlic, minced.
- 1/2 cup grated cheddar cheese.
- 1/4 cup bread crumbs

Cooking Procedure:
1. Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell.
Then drain it and place it on a pan with no water, cover and cook over moderate heat. When
shells opens up, drain it and remove the top shell.
2. Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat
with the mixture, top with grated cheese and cover with bread crumbs.
3. Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F).
Bake it for 10 - 15 minutes.
Note: If you have High Blood Pressure, don't eat too much tahong!









Tilapia in Coconut Milk (Ginataang Tilapia)



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 grandmothers 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.



Nilasing na Hipon



Ingredients:
1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size)
4 tablespoon of olive oil
*I highly recommend using olive oil than normal cooking oil, health and taste wise is
better
1 red onion chopped
1 red bell pepper chopped
2-3 siling labuyo (hot chili pepper) this is optional
1 tablespoon of butter (about 15 g)
half a glass of alcohol
* you can use any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer
1 tablespoon of any alcohol (optional if you are doing flamb)

Procedure:

Start by cleaning and preparing the prawns or shrimp. If you are using big prawns it is
advisable to take off their shells but leave their head and tail for presentation. Otherwise
for small shrimps you can just leave it as it is. It is better to use fresh shrimps for this
recipe. In a deep salad bowl prepare the marinade. Mix together olive oil, the alcohol,
salt and pepper. Mix well and pour over the shrimps or prawns. Let it marinate for about
an hour. Afterwards, get all the shrimps and pat it dry with a paper towel. In a wok or
pan melt the butter with one tablespoon of olive oil and put the marinated shrimps
(without the marinating juice) . Add together the red onion and red bell pepper and
chopped siling labuyo. Stir fry for about three to five minutes ( it depends on the size of
your shrimp, smaller shorter cooking time). You can pour this over a bowl of rice as a
topping or put in a sizzling plate with a tablespoon of alcohol to do a flamb afterwards.

*flambe is to put the entire dish on fire with the help of the alcohol you added. You can
do this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn with
the help of a match stick. But be careful in doing this.

Ginataang Kalabasa



When my mom cooks Ginataang Kalabasa I swear I eat with my hands. This is a healthy and
truly delicious vegetable dish, well never get tired of eating.

Ingredients:
1 cup of squash cut in cube
1 bunch of string beans cut about 4 inches long
3 cloves of garlic
1 onion sliced
3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish
flavor about 1 tbsp)
1 pack of coconut milk (about one cup)
about 12 pcs of prawns
about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor
propagate in the dish
siling labuyo (optional) it depends if you want it spicy or not
salt and pepper
Procedure:

Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comes
out add the shrimp paste. Saut for about few minutes then add the squash and string beans. Pour
the coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest of
ingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stir
from time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you
can turn off the fire. Best served with hot rice . Kain na!

Lechon Kawali Recipe
Deep-Fried Pork Belly
This Lechon Kawali recipe makes a whole slab of fried pork belly turned into a delicious pork
dish with crisp, crackling skin with salty exterior and tender and juicy inside.
It is usually served with a side of Lechon Sauce.
Pork Belly is that only part of the pork that is used for this dish, the same part used to make
bacon.
Because of the good amount of fat on this cut, the meat does not dry out during the cooking
process.

Ideally, the procedure calls for the pork belly to be boiled until tender, and then sun-dried for 3-4
hours before deep-frying. Sun-drying will result in nice crackling skin.
However, for food safety reasons, I don't suggest sun-dying or even exposing the meat to
temperatures between 41 and 140 degrees Fahrenheit (the danger zone, they say) - even if it's
already been pre-cooked.
Certain meats that have been cured with salt or other curing solutions are safe to air-dry or sun-
dry, like Beef Jerky, Tinapa or Tuyo.
To get a nice crisp skin, an option is to freeze the pork after it's been boiled.
This can give the same crackling skin effect for the Lechon Kawali - but please see Cook's Tips
below on Safety during cooking.

YOUR SHOPPING LIST:
Pork Belly or Liempo
IN THE PANTRY:
Onions
Salt
Peppercorns
White Pepper
INGREDIENTS
2 pounds Pork Belly, whole slab
6-8 cups Water
2 medium onions, cubed
3 tablespoons Salt
1 teaspoon Peppercorns
Cooking oil for frying
For seasoning the meat before deep-frying:
1 tablespoon Salt
1/2 tablespoon Ground White Pepper
PREPARATION TIME : 5 minutes
COOKING TIME : 45 minutes
1 In a large pot over medium high heat, boil the pork belly with the water. Spoon out the grayish
meat protein that floats on the water and discard.
2 Turn the heat down, add the onions, salt and peppercorns and simmer for 20-25 minutes or
until the pork is tender.
3 Scoop out the pork and pat it dry with paper towel before deep-frying. (Or you can wrap it and
freeze for frying at a later time).
4 Heat up the oil on your deep-fryer. The temperature setting should be 350 degrees Fahrenheit.
Deep-fry for 15-20 minutes or until the skin is nice and crisp.
5 Serve with rice and Lechon Sauce.
BENG'S TIPS
If your cooking pot is not big enough, you can cut the slab of belly into about 3 inch cubes, Don't
cut any smaller because the lean part of the meat gets cooked faster than the skin, making it dry
and a little tough.
Ever had a Lechon Kawali that's bland and the meat inside still smell and taste like raw meat?
I believe that secret to a good Lechon Kawali recipe is in the flavor that you put into the
broth while you are simmering the meat. I like a lot of onions to cut the raw, fresh taste,
and I sometimes add garlic, too.
For seasoning the pork before deep-frying, you can use Garlic Salt or even the Goya Brand
Adobo Seasoning, which is a mixture of garlic, oregano and different seasonings.
Safety in the kitchen should always be your number one concern and deep-frying can be pretty
dangerous so take the necessary precautions.
o The frying pot should not have more than half full of oil. Spill-over oil can cause fire.
o Remember that water on oil can cause splatter - thus, a frozen pork belly placed on
heated oil can splatter a lot.
So, have a heavy pot lid and a long pair of tongs handy.
Also if you can work with oven mitts covering your hands while frying, that can
help you from getting oil splatter burns on your hands... and please, be very
careful.

1 / 1 Photo by: Suhara
Lechon Manok (Pinoy Roast Chicken)
5hr50min
About this recipe: Juicy whole chicken roasted or cooked on a rotiserrie. It still remains a
popular street food in the Phillipines. It's best to give time for marinating so that the flavour
melds together. Serve it with lechon sauce.
Ingredients
Serves : 6
1 whole chicken
1 onion, chopped
15 cloves garlic, minced
1/4 cup fish sauce (patis)
4 tablespoon calamansi juice
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon brown sugar
6-8 lemongrass bulbs, bruised
3 bay leaves
1 tablespoon cooking oil

Directions
Prep:20min Cook:1hr30min Extra time:4hr marinating Ready in:5hr50min
1. Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with chopped
onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in the refrigerator
for 4 hours.
2. Heat oven to 200C. Take the chicken out of refrigerator and stuff the cavity with the bay leaves
and lemongrass bulbs.
3. Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil to the
leftover marinade sauce and baste the chicken with sauce a couple of times. Check for doneness
by poking through the inner thigh and if the juices run clear it's done. Let the chicken rest for 15
minutes before serving.
Tip
If you can't find calamansi, substitute with lemons.