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Estimated cooking and preparation time: 1 hour Ingredients: • • • • • • • • • • • • • • • • • • 3/4 kilo Pork, cut into chunks 3 tomatoes, sliced 2 onions, diced 5 cloves of garlic, minced 100 grams Kangkong (river spinach) 100 grams String beans 2 pieces horse radishes, sliced 3 pieces gabi (taro), pealed 2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water
Cooking Instructions: Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spiceoptional). Let boil for 2 minutes. Serve piping hot. Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.
Estimated cooking time: 1 1/2 to 2 hours Ingredients: • • • • • • • • • • • • 1 kilo beef, cut into chunks 1 big can (350g) liver spread or ground liver 5 onions, minced 5 cloves garlic, minced 6 tomatoes, sliced 1 cup tomato sauce 3 green peppers, diced 3 red peppers, diced 4 pieces hot chilli peppers, minced 3/4 cup grated cheese 2 cups beef stock or water 1/4 cup cooking or olive oil
Cooking Instructions: • In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers. • Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender. • Add cheese and olives (optional) and continue to simmer until the sauce thickens. • Serve with plain rice Cooking Tips: • Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes. • For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
Chicken Afritada Recipe
Estimated cooking time: 50 minutes 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
Cooking Instructions: • In a cooking pot or wok, heat oil. • Sauté 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.
Ginataang Kalabasa Recipe (Squash Cooked in Coconut Milk)
Estimated cooking & preparation time: 1 hour Ingredients: • • • • • • • • • • • • • 1 kilo squash, cut into cubes (1"x1") 1/4 kilo shrimp, shelled and deveined 3 pieces tomatoes, diced 2 onions, chopped 1 head garlic, minced 2 tablespoons of ginger root, crushed and minced 4 tablespoons of cooking or olive oil 2 pieces long chili peppers 2 tablespoons of shrimp paste (bagoong) 2 cups coconut milk 1 cups coconut cream (katang gata) 2 cups chicken stock 2 tablespoons of fish sauce (patis)
Cooking Instructions: • On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. • Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. • Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes. • Serve hot with plain rice.
Pansit Canton Recipe
Estimated cooking & preparation time: 1 hour Ingredients: • • • • • • • • • • • • • • • • • • 12 ounces pansit canton noodles 1 chicken breast, cooked and shredded 4 cups chicken broth (from boiled breast) 1/2 pound pork, sliced in small pieces 1/2 pound shrimps, shelled and deveined 4 tablespoons cooking oil 1/2 cup chopped onion 2 tablespoons garlic, minced 1/2 cup Chinese sausages, sliced cauliflower, cut to bit size 2 cups snow peas (sitsaro) 2 cups cabbage, sliced into strips 1 cup celery, sliced 1 carrot, diced 1/4 cup scallions, diced 4 tablespoons soy sauce 1 tablespoon sesame oil Salt and pepper to taste
Cooking Instructions: • In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked. • Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked. • Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft. • Add the scallions, sesame oil then salt and pepper to taste. • Serve hot
Pancit Bihon Recipe
Estimated cooking & preparation time: 45 minutes 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
Cooking Instructions: • Soak the pancit bihon noodles to soften for 10 minutes • Grease a large pan or wok with oil. Sauté 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. Cooking Notes: • Calamansi or lemon is to be squeezed into the pancit bihon before eating.
Filipino Style Spaghetti Recipe
Estimated & preparation & cooking time: 40 minutes. Ingredients: • • • • • • • • • • • • • • 1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar 2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese
Cooking Instructions: • Cook spaghetti noodles according to package instructions. • In a sauce pan or wok, sauté garlic and onions in cooking oil. • Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. • Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes • Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. • Serve with the cooked spaghetti noodles and grated cheese on top.
Chicken Barbeque Recipe
Estimated cooking time excluding preparation: 30-45 mins. Ingredients: • • • • • • • • • 1 kilo chicken (whole or cut in pieces) 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 3 tablespoons of calamansi juice or lemon juice 1/2 cup of sprite, 7up or beer 2 cups of tanglad (lemon grass) for whole chicken 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar
Cooking Instructions: • Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper. • Marinate in the refrigerator for 1 to 3 hours. • Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole. • Cook chicken on grill or in oven until golden brown Cooking Notes: • To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked. • To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked. • Enjoy this delicious chicken recipe with family and friends!
Beef Guisado Recipe
Estimated cooking time: 30 minutes. Ingredients: • • • • • • • • • • • • • • Cooking Tips: • The above beef guisado recipe can be used for vegetables and other meats. • For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted. • Reduce the broth to 2 cups for vegetable dishes or use plain water instead. 1 kilo beef tenderloin, cut into strips 3 tomatoes, sliced 2 onions, finely chopped 1 clove of minced garlic 1/4 cup soy sauce 4 cups of beef broth or bouillon 1 teaspoon of salt 1/2 teaspoon pepper 4 tablespoons of cooking oil Heat oil in a cooking pan. Sauté the garlic and onions. Add the sliced tomatoes Then add the beef, soy sauce, beef broth, salt and pepper. Bring to a boil then simmer until beef is tender.
Estimated cooking time: 30 minutes. Ingredients: • • • • • • • • • • • • • • • • • • 25 pieces gabi (taro) leaves, dried and shredded 1/2 kilo pork, diced 1/4 cup shrimp bagoong 5 cloves garlic, minced 2 red onions, chopped 2 tablespoons ginger, minced 5 jalapeno pepper, sliced 1 cup coconut cream (katang gata) 2 cups coconut milk (gata) 1/2 teaspoon monosodium glutamate (MSG) 2 tablespoons of oil 1 teaspoon salt In a casserole, sauté garlic, ginger and onions then add the pork. mix in the gabi leaves. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes. Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes. Add the coconut cream and continue to simmer until oil comes out of the cream. Serve hot with plain white rice.
Pork Menudo Recipe
Estimated preparation & cooking time: 50 minutes 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)
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.
Pork Kilawin Recipe
Ingredients: • • • • • • • • • • • • 1 kilo pork 1/3 cup soy sauce 1/2 cup Vinegar 2 medium onions, chopped 4 cups of water 1 teaspoon salt In a casserole, put pork in water and some salt. Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft. Remove pork from water. Slice the pork into bite sized pieces while still hot. Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions. Serve immediately!
Tinolang Manok (Chicken Ginger Stew) Recipe
Estimated cooking time: 45 minutes Ingredients: • • • • • • • • • 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 1 red onion, diced 4 tablespoons oil 2 tablespoons patis (fish sauce)
Cooking Instructions: • In a stock pot, heat oil and sauté 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.
Pork Adobo Recipe
Estimated cooking and preparation time: 45 minutes to 1 hour Ingredients: • • • • • • 1 kilo pork, cut into pieces about 2 inches long and 1-1/2 inches thick 1 head garlic, pounded 4 teaspoon salt or toyo to taste 1 teaspoon black pepper, ground 1 tablespoon canola oil 2 cups water 1/2 cup vinegar (native)
Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo (soy sauce) and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains. Drain, separate the pieces of garlic from the pork and fry in oil until brown. Add the pieces of pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.
Estimated cooking and preparation time: 0.5 hour Ingredients: • • • • • • • • 2 coconuts 1 cup sugar 3 saba bananas, sliced crosswise 2 camote peeled and diced 1 gabi, peeled and sliced 1/2 cup peeled and diced ube 6 sections langka (jackfruit) cut into strips 3 tablespoon tapioca
Cooking Instructions: • • • Grate the coconuts, extract the milk and set aside. Add 2 cups of hot water to the grated coconut and make the second extraction. To the camote, gabi, ubi, banana and langka add the thin coconut milk, sugar and tapioca and bring to boil stirring milk before removing from the fire or use it as topping.
Lemon-Rice Delight Recipe
Ingredients: • • • • • • 2 cans condensed chicken broth 2 cups water 1/4 cup uncooked rice 3 eggs 1/4 cup lemon juice chopped parsley Cooking Instruction: • • • Heat broth and water in a saucepan to boiling. Add rice; reduce heat, cover and simmer until rice is tender about 15-20 minutes. Remove from heat. In a bowl, beat eggs with a rotary beater until light and frothy. Slowly beat lemon juice into eggs, then gradually beat in 1 cup of the broth mixture. Stirring constantly,slowly add egg mixture to remaining broth in pan. If making ahead, chill at this point. Just before serving, heat soup until hot, but do not boil. Serve with a sprinkle of parsley.
Paksiw Na Lechon Recipe
Ingredients: 2 pounds roast pork butt (leftover pork roast may be used), cut into cubes 1 stick cinnamon 1 teaspoon oregano 1 cup white vinegar 1 tablespoon peppercorns 2 cups Lechon Sauce (eg Mang Tomas) 1 teaspoon thyme 3 bay leaves 4 tablespoons soy sauce 4 tablespoons brown sugar 1 teaspoon thyme 1 stick cinnamon 5 cloves garlic, minced salt and freshly ground pepper to taste Cooking Instructions: • Mix all ingredients in a large enamelware or nonaluminum pot. Broil and simmer for about 2 hours.
Fried Bangus Recipe
Ingredients: • • • • • • 1 Large bangus de-scaled, clean and butter-flied 1 Cup of soy sauce 3 Cloves of garlic peeled and smashed ¼ Cup of vinegar ½ Tbs. Fresh ground black pepper Corn oil for frying
Cooking Instruction: • • In a large pan marinate fish with soy sauce, vinegar, garlic, and ground black pepper. Place the Milkfish skin side up, cover, and set it in the fridge for an hour before cooking. In a large frying pan heat oil about ¼ in deep and fry the fish skin side up first for 4 minutes. Then carefully turn the fish over and let it fry for 5 minutes. Next turn it back skin side up and fry for an additional 2 minutes. Serve with rice and slices of tomato and onions on the side. Enjoy!
Bistek (Beefsteak Tagalog) Recipe
Ingredients: • • • • • • 500 grams beef sirloin, cut in 6 slices 1 tbsp calamansi or lemon juice 1 tbsp soy sauce 1 tsp ground black pepper 3 tbsps oil 1 pc onion, sliced into rings
Cooking Instructions: • • • Marinate the beef in calamansi or lemon juice, soy sauce and pepper. Heat the oil and pan-fry the beef until medium rare. Transfer to a plate. In the remaining oil, sauté the onion until tender. Garnish the beef with the remaining onion rings.
Misua-Patola Soup Recipe
Ingredients: • • • • • • • • 6 cups chicken stock (or shrimp liquor or fish head broth) 2 packages (rolls) fine misua 1 large sliced patola 1 tablespoon minced garlic 1 minced onion 2 tablespoons cooking oil 3 tablespoon patis pepper to taste
Cooking Instruction • • • • Saute the garlic first and then the onions in hot cooking oil till golden brown. Add the stock, patis, pepper, and vetsin. Cover and boil for 15 minutes. Drop in patola. Cover and cook for 5 minutes. Uncover. Break misua into short lengths and drop into the boiling broth. Cover. Remove from fire immediately.
20 Food Recipes
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