Adobong Puti (White Chicken Adobo)

Ingredients
8 chicken thighs, de-boned (with skin on)
6 tablespoons oil
10 cloves garlic, peeled
125 ml white vinegar
6 pieces black pepper corns
2 bay leaves
Salt
Directions

1. Season the chicken with salt and pepper. Heat the oil in a large pan. When hot, add
the chicken in batches to brown the skin, around 3 minutes. Make sure not to
overcrowd the pan.
2. Remove the chicken pieces and take out some of the oil in the pan and put the pan
back on the heat.
3. Add the garlic and saute, then add the white vinegar, peppercorns, bay leaves and
chicken. Allow the vinegar to come to a boil then add enough water to cover the
chicken, around 500 to 750 ml.
4. Allow the chicken to simmer, around 30 minutes until cooked. When done, remove
the chicken from the pan and allow the sauce to simmer further until the sauce
thickens to almost a syrup, around 20 minutes. When ready to serve the chicken,
heat the rest of the oil in a separate pan and crisp the skin once more. Serve the
sauce on the side and some white rice.

Afritadang Manok (Chiken Afritada)

INGREDIENTS:

2 pounds chicken, cut into pieces

4 pieces potatoes, cut into 4 pieces

1 onion diced

4 cloves garlic minced

cup soy sauce

1 lemon, juiced

1 red bell pepper, sliced into strips

1/2 cup green peas

2 pcs of hotdog, sliced (optional)

1 large carrot, chunks (optional)

3 cups water

1 cup tomato sauce

3 tablespoons of cooking oil

patis (fish sauce)or salt

pepper to taste

INSTRUCTIONS:
1. Marinate the chicken lemon juice and soy sauce. Set aside.
2. Heat oil, saut garlic and onions.
3. Add the chicken. Fry until golden brown, about 10 minutes. Add the marinated juice.
4. Pour the tomato sauce and water. Bring to a boil and allow to simmer for 20 minutes or until the
chicken is almost cooked.
5. Add potatoes, carrots and hotdog; cook for 10 minutes or until the potatoes are cooked.
6. Add the red bell pepper and peas, simmer for an additional minute or two.
7. Fish sauce or salt and pepper to taste.

Tomato Brisket
INGREDIENTS:

1 pound brisket

3 middle size tomatoes ;cut into small wedges

1 tablespoon ketchup (optional for coloring and favoring)

pinch of salt

pinch of ground pepper

2 star anises

water as needed

1/4 red onion, cut into shreds

2 garlic cloves, minced

1 tablespoon cooking oil

4 ginger slices

2 spring onions

noodles for serving

INSTRUCTIONS:
1.

To treat with the brisket: cut the brisket into large chunks around 1/5 inches as they will shrink after boiled
and then soak in clean water for around 1hour. Change the water twice. This is to remove any raw taste and
blood water in the meat. Or you can choose to cook the brisket in boiling water for around 2 minutes and
wash and drain.

2.

Heat up around 1 tablespoon cooking oil and fry the garlic until aroma. Add red onion shreds and continue
frying for around 1 minute. Add beef chunks and fry until strong aroma of beef.

3.

Add ginger, green onion and star anise. Pour enough water to cover and then simmer for around 1 hour until
the brisket becomes soft and almost cooked.

4.

Add tomato wedges and continue simmering until the tomato wedges almost melt in the soup.

5.

Add ground pepper, salt and ketchup. Use high fire to thicken the sauce until preferred.

6.

Cook the noodles according to the instructions on the bag and then transfer the noodles to the serving bowl.

7.

Scoop the soup base to serving bowl; garnish chopped green onion and serve immediately.

Source: China Sichuan Food

- See more at: http://www.kusinamaster.ph/2015/05/tomato-brisket.html?
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Beef 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
DIRECTIONS

1.

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

2.

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

3.

Add the vinegar and let boil for a minute or two

4.

Add the potatoes, onions, carrot, and bell pepper

5.

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

6.

Serve hot with white rice

Special Humba
INGREDIENTS
1kg pork knuckles, cleaned
3/4 cup vinegar
1/4 cup soy sauce
20 whole peppercorns
1 head garlic, cracked
1/2 cup brown sugar
1-1/2 cups water
2 small packs of native mushrooms or tenga ng daga
2 small packs of banana blossoms
1/2 teaspoon salt
1/4 cup canola oil
DIRECTIONS

1.

Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the
meantime, place brown sugar in a plate.

2.

When pork knuckes are fully marinated, dip eachpiece in brown sugar and pan fry on medium
high heat until golden brown.

3.

Remove and put aside until all pieces are done.

4.

In the same pan, put all the meat back and pour in all the marinade plus the water.

5.

Bring to a boil then lower flame immediately to medim-low then to a simmer to tenderize the
meat.

6.

After simmering for about 45 minutes, the sauce will noticeably start to thicken.

7.

Add salt and allow to simmer for another 10 to 15 minutes.

8.

In a separate bowl, soak the native mushrooms and banana blossoms in water for 15
minutes.

9.

Once softened, add to the simmering pot of meat.

10. Cook until the meat is tender and the sauce is th

Chicken Inasal Bacolod

INGREDIENTS:

Chicken cuts

1/4 cup vinegar

1 tsp black peppercorns, crushed

1/2 tbsp salt

6 cloves garlic, minced

1 tsp lemon juice or calamansi juice

1 tsp ginger, chopped

1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:

6 tbsp olive oil or vegetable oil

2 tsp annatto (atsuete) powder

3 cloves garlic, minced

INGREDIENTS:
1.

Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt.

2.

Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to
cook.

3.

Prepare the Annatto Oil:Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in
color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder
residue.

4.

In the same pan, heat annatto oil and saute minced garlic until lightly browned.

5.

Grilling:Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or
more.

6.

Serve with rice. Enjoy!

7.

Dipping Sauce:Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if
desired.

Chicken Adobo Bisaya Style

INGREDIENTS
Chicken 1 kg (2.20 lb.)
Vinegar 3 tbsp.
Garlic (minced) - 3 cloves
Oyster sauce 5 tbsp.
Onion (sliced) - 1/2 PC.
Black pepper powder 1/2 tsp.
Butter 1 tbsp.
Bay leaves 3 PCs.
DIRECTIONS

1.

Place the chicken in a mixing bowl.

2.

Add the oyster sauce, vinegar, black pepper powder, a half part of garlic and marinate from 30
minutes to overnight to taste.

3.

Melt the butter in a large frying pan and then add the onions and remaining garlic.

4.

Add the chicken and cook for 15 minutes.

5.

Add the bay leaves and keep simmering until chicken is browned and cooked.

Source : Cooking With Peachy

- See more at: http://www.kusinamaster.asia/2014/11/chicken-adobo-bisaya-style.html?
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Chicken and Pork Pochero

INGREDIENTS:

500 grams chicken (serving slice)

400 grams pork (serving slice)

1 medium size onion (chopped)

6 cloves garlic (minced)

220 grams chick peas (garbanzos) For dried chick peas, soak it overnight; For canned chick peas, just
drain the water.

400 grams saba or cardaba banana (sliced)

300 grams potatoes

2 tomatoes (sliced)

220 grams tomato puree or sauce.

200 grams pechay or bok choy

1 tablespoon whole kernel peppercorn

1 tablespoon salt (OR according to your taste preference)

2 tablespoon cooking oil

1.8 liters of water

INSTRUCTIONS:

1.

Heat the oil in a cooking pan. Saute garlic and onion until light brown. Saute the pork for 3 minutes. Add the
chicken and tomatoes then saute for 5 minutes. Set aside.

2.

Add the casserole with water. Add the Sauteed meat and salt. Let it boil. Simmer for 20 minutes until meat
soften.

3.

Add the potatoes, banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 8 minutes. You
can add extra salt or ground pepper as needed.

4.

Add the pechay and simmer for 30 seconds.

BISTEK

Ingredients:

? kilo beef sirloin (cut into 3 strips)

2 tablespoons soy sauce

2 tablespoons calamansi juice

1 teaspoon salt

1 teaspoon pepper

cooking oil

1 big red onion (sliced thinly to make rings)

Cooking Instructions:
1.

Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.

2.

In a pan, heat oil and stir-fry beef until cooked and tender. Set aside

3.

Saute onion rings in oil.

4.

Serve beef in a platter topped with onion rings.

Super spicy chili con carne

Ingredients:

1 tbsp oil

1 large onion, chopped

1 red bell pepper, chopped

2-3 pcs finger chili, chopped

2 garlic cloves, minced

1 heap tsp hot chili powder

1 tsp paprika

1 tsp ground cumin

500g lean ground beef

1 tbsp worcestershire

1 cup beef stock

3 pcs laurel leaves

400g can chopped tomatoes

1 tsp sugar

2 tbsp tomato paste

2 tbsp butter

1 can red kidney beans

plain boiled long grain rice, to serve

sour cream, to serve

Cooking Instructions:
1.

Saute onion, garlic, finger chili and bell peppers in a pot. Add in chili
powder, cumin and paprika.

2.

Brown the beef, then add in worcestershire the chopped tomatoes, tomato
paste, laurel leaves and stock.

3.

Let it simmer then add the kidney beans until cooked. Lastly add in the
butter and stir, adjust seasoning with salt, pepper, sugar.

4.

Serve with herbed rice and top chili con carne with sour cream.

Sisig Recipe

Ingredients:

k. pork cheek

5 onions, chopped

2 chicken liver, boiled

tbsp. ground pepper

1 tsp. salt

3pcs. Calamansi

1tbsp. margarine

1 head garlic, chopped

1 red chili pepper

For the marinade: Mix

cup soy sauce

tsp. ground pepper

3pcs. Calamansi

1 head galic, crushed

1.

Pour the marinade in a bowl and marinate the pork cheek for 2 to 3 hours.

2.

Remove the pork cheek, allow to drain and then grill until cooked.

3.

Chop the pork cheek. Mix with the onions and set aside.

4.

In another bowl, mix the juice of the calamansi with the pepper, salt, chicken

Cooking Instructions:

liver.
5.

Add the chopped pork cheek to the mixture.

6.

To serve: Grease a sizzling plate with margarine. Place some garlic on it. Add the
sisig mixture. Top with redbell pepper.

ADOBONG manok sa Gata

Ingredients

170 ml(5 f oz/ cup) coconut or rice vinegar

400 ml(13 f oz) coconut milk
60 ml(2 f oz/ cup) soy sauce
6cloves garlic, smashed
3 cm(1 inch) piece turmeric or ginger, peeled and thinly sliced
3bay leaves
3red birds-eye chillies, plus extra to serve (optional)
1 tspfreshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by
20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20
ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All
vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions
Marinating time 3 hours
In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay
leaves, chillies and pepper. Add the chicken and turn to coat, then cover with plastic wrap and leave
to marinate in the refrigerator for at least 3 hours or overnight.
Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat
to low-medium and cook for 25 minutes, or until the chicken is cooked through. Using tongs, transfer
the chicken to a bowl and cover to keep warm. Increase the heat to medium-high and cook the
marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Discard
the turmeric, bay leaves and chillies.
Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra
chillies, if using, and serve with steamed rice.

Note
Gata is the generic term for liquid extracted from mature coconut meat (niyog) and refers to
coconut cream and milk. In the Philippines, it is still made the traditional way - coconut meat is finely
grated (often with a machine) and a little hot water is added, then the mixture is squeezed for the
thicker coconut cream or "first pressing". This process is repeated to extract the thinner coconut milk
or "second pressing".

Adobong Pusit (Squid Adobo)

INGREDIENTS:

1/2 kilo squid

1/2 cup water

1/2 cup vinegar

1 onion; chopped

1 tomato; chopped

4 cloves garlic; crushed

1/4 cup soy sauce

1 cup water

2 laurel leaves

1/2 tablespoon ground pepper

Sugar to taste

Salt to taste

INSTRUCTIONS:

1.

Wash and clean the squid by removing the eyes, membrane, and stomach.

2.

Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water.

3.

Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.

4.

In a skillet, saut garlic (taken from the sauce) until brown, then add the onion, and tomato.

5.

When onion becomes translucent, add the squid and laurel leaves.

6.

Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

Beef Curry with Potatoes

INGREDIENTS:

2 lbs of cubed beef (about 1 thick)

1 medium onion diced

1 chopped tomato

2 medium potatoes cut 1/8th piece

3 tbsp of fresh ginger-garlic paste

1 tsp of vinegar

1 nickel sized tamarind ball (soak in 1/4 cup hot water)

1-1/2 tsp of cumin powder

1/2 tsp of turmeric powder

1/2 tsp of red chili powder

1/4 tsp of clove powder

1/4 tsp of cinnamon powder

1/4 tsp black pepper powder

1/4 tsp of sugar

1 1/2 cup water

salt to taste

INSTRUCTIONS:

1.

Apply the ginger-garlic paste, salt and vinegar to the cut meat and keep aside for 30-45
minutes.

2.

In a hot pot with oil, saute the diced onions till translucent. Next add the diced tomatoes,
saute till soft.

3.

Next add all the powder spices and saute for a minute or two. Then add the meat and saute
well cover and cook on medium heat for 10 minutes.

4.

Next add the water, tamarind juice and salt if needed. Cover and cook for an other 20 minutes
on medium heat checking occasionally.

5.

Finally add the potatoes and cook for another 10 minutes covered.

6.

Serve with rice, bread or naan.

Black Pepper Beef

INGREDIENTS
1 lb beef fillet, trimmed and cubed
1/4 cup sake
1/2 tsp each salt and ground white pepper
2 tsp oil
4 cloves garlic
2 tsp coarsely ground black peppercorns
1 tsp crushed Sichuan peppercorns
4 tsp each oyster and soy sauce
2 tsp sesame oil
6 lettuce leaves, shredded
2 red chilies, sliced
DIRECTIONS

1.

Place beef, sake, salt, and pepper in a bowl. Mix and set aside for 10 minutes.

2.

Heat oil in a wok over high heat and stir-fry beef until browned on all sides, about 3 minutes.
Lowed heat to medium-high and add garlic.

3.

Stir-fry for another 30 seconds, then add remaining ingredients except lettuce and chilies.

4.

Stir-fry for 1 minute and serve

Kinulob na Manok
NGREDIENTS:

1 whole chicken

1/4 kilo chicken gizzards

250 grams tomato ketchup

250 grams bacon chopped

240 ml pineapple juice

2 tbsp hoisin sauce

2 tbsp margarine

4 pcs bay leaves

2 pcs Chinese sausage, sliced into coins

1 big white onion, chopped

1 chicken cube or 1 sachet ginisa flavor mix

2 cups chicken stock

1/3 cup soy sauce

black pepper to taste

INSTRUCTIONS:

1.

Place the chicken in the center of a deep casserole or any deep pan that you can cover.

2.

Add all other ingredients in the casserole. Make sure the casserole is small enough for the
liquid to completely cover the chicken. Turn on the stove at high heat.

3.

When it boils, turn down the heat to medium, and cooked, covered, for at least an hour and a
half.

4.

That's kind of long and the chicken is close to falling apart, but it tastes great!

5.

Remove the chicken and place on a serving tray, but let the remaining liquid to boil for 10-15
minutes to allow it to reduce into a thick sauce.

6.

On the plate, surround the chicken with the sausages, gizzards, bacon and pour the sauce
generously over everything.

- See more at: http://www.kusinamaster.ph/2014/10/kinulob-na-manok.html?

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Special Humba
INGREDIENTS
1kg pork knuckles, cleaned
3/4 cup vinegar
1/4 cup soy sauce
20 whole peppercorns
1 head garlic, cracked
1/2 cup brown sugar
1-1/2 cups water
2 small packs of native mushrooms or tenga ng daga
2 small packs of banana blossoms
1/2 teaspoon salt
1/4 cup canola oil
DIRECTIONS

1.

Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the
meantime, place brown sugar in a plate.

2.

When pork knuckes are fully marinated, dip eachpiece in brown sugar and pan fry on medium
high heat until golden brown.

3.

Remove and put aside until all pieces are done.

4.

In the same pan, put all the meat back and pour in all the marinade plus the water.

5.

Bring to a boil then lower flame immediately to medim-low then to a simmer to tenderize the
meat.

6.

After simmering for about 45 minutes, the sauce will noticeably start to thicken.

7.

Add salt and allow to simmer for another 10 to 15 minutes.

8.

In a separate bowl, soak the native mushrooms and banana blossoms in water for 15
minutes.

9.

Once softened, add to the simmering pot of meat.

10. Cook until the meat is tender and the sauce is thick.
- See more at: http://www.kusinamaster.ph/2009/09/lolas-super-mega-special-humba.html?
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Arroz a la Valenciana

Ingredients:
1-1/2 cup glutinous rice (malagkit)
1-1/2 cup white rice
1-1/2 tsp. salt
5 cup coconut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/4 kg. pork, cut into serving pieces
2 tbsp. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce

1 tbsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika
6 potatoes, quartered and fried
1 small can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced
parsley
Directions:

Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan.

Stir once in a while to prevent burning.

Fry the chicken-pork pieces in hot oil; set aside.

Saute garlic, onion, and add tomato sauce.

Add the fried meat and simmer until tender.

Add the rice mixture; blend well.

Add the rest of the ingredients and combine lightly.

Season with salt and pepper.

Arrange on a platter and garnish with hard-boiled eggs and strips of parsley. Good for 12
persons.

- See more at: http://www.kusinamaster.ph/2009/09/gary-valencianos-arroz-la-valenciana.html?

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Mongolian Beef
INGREDIENTS:

1 tablespoons lower-sodium soy sauce

teaspoon sugar

teaspoon cornstarch

1 teaspoons dry sherry

1 teaspoons hoisin sauce

teaspoon rice vinegar

1 teaspoon chile paste with garlic

teaspoon kosher salt (use less if youre using table salt)

2 teaspoons oil

1 tablespoon minced peeled fresh ginger

1 tablespoon (about 3 cloves) minced fresh garlic

pound sirloin steak, cut across grain into thin slices

8 medium-sized green onions, cut into 2-inch lengths

INSTRUCTIONS:

1.

Mix the first 8 ingredients together.

2.

Heat a large nonstick skillet over medium-high heat until hot. Add the oil and tilt the skillet to
spread it around.

3.

Add the beef, ginger, and garlic to the pan. Cook until the beef is done and starting to brown
(23 minutes).

4.

Add the green onions and cook, stirring, for about 30 seconds.

5.

Add the sauce and cook, stirring, for 3060 seconds, until hot and thickened.

6.

Serve over rice noodles or steamed rice.

Classic Macaroni Salad

Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Directions

1.

Bring a large pot of lightly salted water to a boil.

2.

Add the macaroni, and cook until tender, about 8 minutes.

3.

Rinse under cold water and drain.

4.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.

5.

Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least
4 hours before serving, but preferably over

Pata Tim
INGREDIENTS
1 kilo porks leg (pata)
1/4 cup soy sauce
3/4 cup pineapple juice
3/4 cup oyster sauce
5 cloves garlic; crushed
1 tablespoon rice wine
1 tablespoon pepper corns
1 red onion; chopped
3 bay leaves
Lettuce (fried in 2 minutes)
Sauce:
1 cup broth of pata
5 tablespoons cornstarch
Salt to taste
DIRECTIONS

1.

In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat
is tender.

2.

Add hot water if necessary to replace the evaporated liquid.

3.

Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.

4.

Place lettuce in a platter. Put the pata over the lettuce. Set aside.

Beef kare kare

INGREDIENTS:
For the stew

1 kg ox tail

1 cup unsalted peanut butter

1/4 cup ground toasted rice

1 large red onions, diced

4 cloves garlic, crushed

1 whole garlic, minced

1/4 cup annatto seeds soaked in 1/2 cup boiling water

3 tbsp brown sugar

4 cups beef stock

Water

Salt

oil

Freshly ground black pepper

Bagoong

For the vegetables

3 pieces eggplant, sliced

1 bundle string beans, sliced

1 bunch Baby Bok Choy

INSTRUCTIONS:

1.

In a pot add oil and saut onion and garlic, once onions turn translucent remove then set it aside.

2.

Now using the same pot add ox tail then brown all sides.

3.

Pour the beef stock and a cup of water into the pot then bring to a boil, cover and simmer for 1.5 hours or
until meat is tender (Add water if needed).

4.

Turn of the heat then remove the ox tail from the pot and leaving all the liquid, set ox tail aside.

5.

Add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds into the pot then mix
thoroughly until its even in consistency. Turn on the heat to medium then let it boil.

6.

Once sauce is boiling, turn heat to low then add the ox tail and simmer for 15 minutes. Season with a dash
of salt and freshly ground pepper.

7.

Now cook the vegetables separately by blanching string beans, eggplants and bok choy.

8.

Pour stew on a deep bowl and add cooked vegetables on the side. Serve with bagoong.

KALDERETA
INGREDIENTS
2
3
1
4

lbs beef, cubed

garlic cloves, crushed and chopped
onion, finely chopped
cups water

1 cup red bell pepper, cut into strips

1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
2/3 cup green olives
salt and pepper to taste
DIRECTIONS

1.

Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown

2.

Remove the fried carrots and potatoes from the pan and set aside

3.

In the same pan where the vegetables were fried, saut the garlic and onions

4.

Add the beef and simmer for 5 minutes

5.

Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2
hours if using an ordinary pot)

6.

Add the tomato sauce and liver spread and simmer for 10 minutes

7.

Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5
to 8 minutes

8.

Add salt and pepper to taste

9.

Serve Hot. Enjoy!

Paksiw Na Pata
INGREDIENTS:

1 large pork knuckle (about 2 lbs/1 kg)

8 cups (2 liters) water

1/2 cup (125 ml) Filipino vinegar (suka) or apple cider vinegar

1/4 cup (60 ml) black soy sauce

1/3 cup (60 g) brown sugar

3 bay leaves

5 cloves garlic, peeled and crushed

1/2 cup (35 g) dried banana heart or lily buds, rinsed and soaked in water until soft, or

2 cups (200 g) cabbage, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:

1.

Place the pork in a large saucepan with the water, cover, and bring to a boil.

2.

Add the vinegar, soy sauce, brown sugar, bay leaves and garlic, reduce the heat and simmer
until the pork is tender and the sauce has thickened, about 45 minutes.

3.

Add the banana heart and simmer for another 30 minutes. Season with the salt and pepper,
and serve immediately.

PORK AND AMPALAYA WITH OYSTER SAUCE

INGREDIENTS
1 medium size pork tenderloin, about 1/2 kilo, sliced into strips
1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise
1 small size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
1/4 cup soy sauce
1/4 cup oyster sauce
1/3 cup cornstarch
1 tsp. ground peppercorns
salt
cooking oil
DIRECTIONS

1.

Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for 10
to 15 minutes. In a wok, heat cooking oil and stir fry the pork in batches until color changes to
brown and start to sizzle, set aside.

2.

Using the same wok saut garlic and onion until fragrant.

3.

Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water.
Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked.

4.

Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes.

5.

Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half
a minute until sauce thickens. Correct saltines if required.

6.

Serve hot with a lot of rice.

Filipino Pork Dinuguan

NGREDIENTS:

1/2 kilo pork meat & pork belly (diced)

1/4 kilo pork liver (diced)

1/4 kilo pork intestines

1 small head of garlic (minced)

1 small/medium onion (minced)

1 thumb-sized ginger, minced

3 pieces laurel leaves

3 tablespoons oil

1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo

3 tablespoons patis (fish sauce) or 3 tablespoons soy sauce

2 cups pig's blood

4 long green peppers

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

INSTRUCTIONS:

1.

Store pig's blood in the fridge until needed.

2.

Saut garlic, ginger, onion in hot oil in a sauce pan or pot.

3.

Add the meat & pork belly, liver & intestines, laurel leaves and saut for another 3-5 minutes

4.

Pour in water just enough to cover the meat. Bring to a boil and simmer until pork meat is tender.

5.

Add in more water if it dries up before the pork is cooked or tender.

6.

Add the vinegar or sinigang mix

7.

Add the patis or fish sauce, salt, green peppers and simmer for another 2-3 minutes.

8.

Meanwhile, take the pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your
hands the jelly-like blood you see.

9.

Pour the mashed blood into the pot then bring to a boil.

10. Simmer in medium heat for about 5 minutes while stirring.

11. Season with sugar, salt, black pepper to taste.

Crispy Pork Belly Lechon Kawali

Pinaputok na Tilapia
INGREDIENTS:

1 large size tilapia fish, cleaned and scaled

3-4 medium tomatoes, sliced

2 medium onions sliced

2 thumb size ginger chopped

2 tbsp butter

salt and pepper

INSTRUCTIONS:

1.

Clean tilapia fish and take off scales. Make a slit on both side of the fish. Rub salt around the
fish.

2.

Chopped the tomatoes, onions and ginger. Stuff the fish with sliced vegetables.

3.

In one square of aluminum foil, add some sliced vegetables in the center and spread evenly.
This will serve as the bedding for the fish.

4.

Place the stuffed tilapia fish in the center.

5.

Add some remaining stuffing on top of the fish. Sprinkle salt and pepper all over and add
about 2 tbsp of butter on top of the fish.

6.

Cut another square of aluminum foil and cover it to the fish. Wrap tightly by simply folding all
edges of foil and make sure its tight as possible.

7.

Grill or bake in oven at 375 degrees F for approximately 30 minutes or until the wrapper is
inflated and close to popping.

8.

Remove from oven and serve. Enjoy!

Camaron Rebosado
NGREDIENTS:

3/4 pound large shrimps (prawns), peeled and black vein cleaned out but tail in tacked

2 teaspoons calamasi (lime) juice

Salt and pepper to taste

1.

Marinate shrimps in salt, pepper and calamansi juice. Set aside.

Sweet and Sour Sauce:

2 cups pineapple juice

2 teaspoon sugar

3 tablespoons banana catchup

2 teaspoons hot sauce

1/2 teaspoon salt

3 teaspoons cornstarch diluted in 1 tablespoon of water

1.

In a sauce pot, mix pineapple juice, sugar, catsup, hot sauce and salt.

2.

Bring to a boil and add cornstarch mixture, thicken.

Batter:

2 eggs

3 tablespoons corn flour

3 tablespoons plain flour

Salt and pepper to taste

1.

Mix all batter ingredients until smooth.

2.

Dip shrimps in this dough and drop one by one in boiling oil.

Note: If you want doublesize shrimps, after cooking halfway, dip again in dough (hold shrimps by the tail while
dipping) and fry until golden and crispy.
Serve with Sweet and Sour Sauce or soy sauce with calamansi juice. - See more at:

Spicy Beef Caldereta

INGREDIENTS:

1 kilo beef

potatoes cut in squares

carrot cut in squares

red and yellow bell pepper

2 tbsp soy sauce

2 tbsp vinegar

1 cup chopped tomatoes

1/2 cup chopped onion

2 tbsp minced garlic

green and black olives

3 pieces hot chili pepper (siling labuyo)

bay leaves

ground black pepper / salt

green peas

3 tbsp liver paste

1/2 cup tomato sauce

INSTRUCTIONS:

1.

Marinate meat in 1 tbsp soy sauce, salt ground black pepper, bay leaves for 30 minutes.

2.

In a heavy sauce pan or cooking pot, add 1 tbsp cooking oil and saute garlic onion and tomatoes

3.

Add pork, 2 tbsp vinegar, 1 tbsp soy sauce, red bell pepper, hot chili, bay 2 pieces of bay leaves, 1 cup of
water cover and simmer for about more or less than i hour.

4.

After 30 minutes simmering, add 1/2 cup tomato sauce and 3 tbsp liver paste

5.

Add potatoes, carrot, red and yellow bell pepper, green peas, green and black olives (optional) add more
water if necessary

6.

Cover and bring to a boil cook until meat is tender

7. Taste and correct seasoning