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Pinoy Apple Salad

1/2 cup evaporated
1 Tbsp. calamansi
1 Tbsp. condensed
2 medium red
3 stalks celery.
sliced thinly,
1 can (439 grams) Fruit cocktail, drained and
reserve the syrup

How to make Pinoy Apple Salad:

Combine evaporated milk and calamansi juice.
Let stand for 15 minutes. Add condensed milk.
Cut apples into tidbits and soak in fruit cocktail
Drain and combine with celery and drained
fruit cocktail.
Add milk mixture and toss until well blended.
Chill until ready to serve.

Filipino Fruit Salad

2 800 g fruit cocktail
in can
2 pcs red apples,
2 pcs green apples,
560 g lychees in can
2 cups nata de coco
1 cup cooked corn kernels
400 ml can condensed milk, chilled
300 ml thickened cream, chilled
Maraschino cherry (optional, to garnish)
Thoroughly drain fruit cocktail, lychees and
nata de coco in a colander.
Cut lychees into quarters.
Combine together condensed milk and
thickened cream.
In a large bowl combine together drain fruit
cocktail, lychees, nata de coco apples and
Pour milk and cream mixture into the bowl then
toss to coat the fruits evenly.
Place in the freezer for two hours before

Chicken Macaroni Salad

500 grams chicken fillet
500 grams ditalini or
elbow macaroni pasta
1 large carrots
1/2 cup raisins
1/2 sweet pickles,
1 small pack pineapple
tidbits, drained
1 cup grated cheese
salt and pepper to taste
In a pot, boiled chicken in water with 1
tablespoon salt then cook until tender. Drain
and let it cool.
Remove the chicken and allow to cool before
shredding the meat into a large bowl.
Boiled carrot for 3 minutes then drain and allow
to cool. Remove the skin and cut into small
pieces. Set aside.
Cook ham then cut into small pieces. Set aside.
In a large bowl, shred chicken then add
mayonnaise. Mix until just blended.
Add the rest of ingredients then season with
salt and pepper according to taste. Mix until
well blended.

Ensaladang Filipino Recipe

2 medium chinese
1 medium plum tomato,
sliced and half
1 medium yellow onion,
peeled and sliced in half
cup cane or white vinegar
teaspoon ground black pepper
teaspoon sugar
teaspoon salt
cup shrimp paste
Heat-up the grill. Grill the eggplant, onion, and
tomato. The onion and tomato should only be grilled
for 3 minutes per side, while the eggplant should be
grilled longer until the inner part is fully cooked and
soft. This should take around 10 to 12 minutes per
side or more.
Once the eggplant, tomato, and onion are done, peel
the skin from the eggplant and slice. Slice the tomato
and onion, as well. Arrange in a serving plate.
Combine vinegar, sugar, salt, and ground black
pepper in a bowl. Stir. Make sure that the salt and
sugar dissolves completely. Pour over the tomato,
eggplant, and onion.
Serve with shrimp paste on the side.

Buko Pandan
8 leaves of Pandan (must be cleaned well)

5 Buko (Coconut)not too hard, not too soft- Grated to strips

Water approx. 10 cups

3 small cans of Nestle
1 medium can of Condensed
2 bars of Green Gulaman

1 3/4 Cups Sugar (more if

you want it sweeter)
1 cup Kaong (optional)
Cooking Instructions:
Boil water together with 8 pandan leaves that are individually
twisted to break the fibers and expose the juice. Simmer for 20
Before adding 2 bars of gulaman, make sure you remove the
pandan leaves and check if the remaining water is equal to 8
cups 1 bar of gulaman is good for 4 cups of liquid. If it is not 8
cups, less will mean hard gulaman and more than 8 cups will
result in mushy soft gulaman.
Ensuring gulaman is well-dissolved stir well.

Add sugar while mixing. Do this for 5 minutes.

Pour through a strainer into cooling trays. Wait till it cools and
hardens, then put in fridge.
Meanwhile, mix the grated buko with the 3 cans of cream and 1
can ofcondensed milk.
Get gulaman from ref and cut into 1 cm cubes.

Mix with buko mixture.

Potatoes and chives

400 grams baby potatoes, halves
a bunch of fresh onion chives, chopped thinly
80 grams unsalted butter
1/4 cup Cheddar
cheese,cut into small
salt and pepper to taste

Part 1
In a pot, place potatoes then sprinkle with salt.
Pour enough water until submerge then bring
to boil for 10-15 minutes or until tender. Drain
and set aside.
Part 2
In a pan, melt butter then add potatoes,
cheese and salt and pepper.
Transfer to serving bowl then sprinkle with
chives. Toss well then serve.
You may also use olive oil as alternative to

Filipino Chicken Macaroni Soup

Ingredients to prepare Filipino
Chicken Macaroni Soup
500g Chicken Breast (cut into
small pieces)
1 large Carrot (Diced)

2 cups Macaroni Pasta

1l Chicken Broth

1 tablespoon Butter

3 cloves Garlic (Minced)

1 cup Evaporated Milk

1 medium Red Onion (Finely chopped)

2 stalks Celery (Sliced)

1/2 medium Cabbage (Chopped)

1 cup Water
Directions to prepare Filipino Chicken Macaroni Soup

In a deep pan melt the butter and saute the garlic and onion

Add the chicken and cook for approximately 5 minutes

Add the chicken broth and bring to a boil

Add one cup of water and evaporated milk and wait until it re-

boils. Let the mixture simmer for 20 minutes.
Add the macaroni and cook for 10 minutes and stir occasionally.

Add carrots and celery and simmer for 3 minutes

Add the cabbage and let it simmer for another 3 minutes.

Finally you can add salt and pepper to taste.

Filipino Beef Caldereta

1kg Beef (Cubed)

2 pieces Red Potatoes (Diced)

1 Large Carrot (Diced)

1 piece Red Onion (Chopped)

4 tablespoons Olive Oil

3 cloves Garlic (Crushed)

1 piece Red bell pepper (Cubed)

1 cup Tomato Sauce

4 cups Water

2 Large Bay Leaves

1 tablespoon Salt

1 tablespoon Black pepper


Heat the cooking oil in the pan at medium heat and saute the

garlic and onion.
Add the beef and let it cook until the beef turns brown

Add the water and let it boil until the beef is tender

(approximately 1,5 to 2 hours)
Add the carrots and potatoes until they are soft.

Add the tomato sauce and the liver paste and let the mixture

simmer for another 10 minutes
Add the rest of the ingredients and let is simmer for another 5

Finally add salt and pepper to taste and the dish is ready to be

Filipino Chicken Adobo

Ingredients needed to
prepare Chicken Adobo Dish:
1 kilo chicken filet; cut in serving
2 tablespoons of crushed garlic
3 pieces of laurel leaves
5-6 tablespoons of soy sauce
5-6 tablespoons of vinegar
1 tablespoon of corn pepper
1 cup plain water

Cooking Instructions For Adobo Chicken:

Basically all the ingredients have to be placed
together in a saucepan. Let it boil on medium fire
until the chicken is tender. Let it all simmer until a
saucy consistency is achieved. Put some extra soy
sauce or salt accordingly to reach the desired taste.
In order to make pork adobo, just replace the chicken
with pork.
Chicken Tinola Recipe
1 whole chicken, cut
into serving pieces
36 ounces rice washing
pc small green
papaya, cut into
1 tbsp garlic, minced
1 medium sized onion, chopped
1 thumb ginger, cut into strips
2 tbsp fish sauce
Hot pepper leaves
1. Saut the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for
45 minutes.
5. Add the green papaya wedges and simmer for 5
6. Add the hot pepper leaves
7. Add salt and pepper to taste

Paprika Lime Shrimp Stir-Fry


shrimp, frozen, precooked

1 lime, juice
zest of 1/2 a lime
2 cloves garlic, minced
3/4 tsp smoked paprika
4 Tbsp olive oil
3 Tbsp Worcestershire sauce
Place the 40 frozen shrimp in a bowl.
Fill the bowl with water and allow shrimp to sit
until they are thawed, about 5-10 minutes.
While the shrimp are thawing, combine the lime
juice, lime zest, garlic, smoked paprika, olive oil
and worcestershire sauce in a bowl that is large
enough to hold the marinade and the shrimp.
Once the shrimp are thawed, pour out the water
and remove the shrimp tails.
Toss the shrimp in the marinade and allow them
to marinate while you prepare the vegetable stir

Easy Baked Parmesan Tilapia

4 tilapia
filets (I
fresh, but I
work too)
tablespoons butter, at room temperature
1/4 cup grated/shredded parmesan cheese
1 garlic clove, minced
1/4 teaspoon thyme
salt and pepper to taste
lemon slices for serving

Preheat oven to 400 degrees.
Pat tilapia dry (if frozen, it should be thawed
first) with a paper towel and season with salt
and pepper. Lay on a baking sheet sprayed with
non-stick spray and bake for 10-12 minutes.
While fish is baking, mix butter with garlic,
thyme and parmesan cheese.
Remove fish from oven and gently flip. Spread
about 1/2 tablespoons of butter mixture on the
fish, and heat the broiler in your oven. Set fish
under the broiler for about 2-3 minutes, or until
cheese gets golden and bubbly.
Serve with lemon.

Sinigang na isda

1-2 Milkfish (Bangus), sliced
in serving sizes
1-2 RadishesLabanos,
1 bunch Water Spinach
(Kangkong) leaves
2 pieces Tamarind fruit
1 thumbsize ginger
1 piece Tomato, sliced in wedges
1 medium Onion, chopped
2 tablespoons Fish Sauce(Patis)
1 teaspoon White Pepper
5 cups rice water
Microwave or heat 1 cup of rice water with the
tamarind fruit. Mash, strain and discard the pulp and
Put together in a pot the rice water, radishes,
tamarind juice, tomato, ginger, onion and fish sauce.
Bring to a boil and simmer until the radishes are
softened, about 10 minutes.
Add the milkfish, and cook for 5 minutes.
Add the water spinach and season with pepper.
You can use the Tamarind Mix (Sinigang Mix)