Filipino Chicken Curry Recipe

This chicken curry recipe is made in Filipino style of

cooking. This curry recipe is one of the filipino dish that
we usually prepare in every birthdays and parties when
we were still in the Philippines. And now, that we’re here
in Canada, this chicken dish is still one of our
favorites during special occasions or even just in our
common meals because my family loves it. They said that when they start eating this
chicken curry, you’ll feel a little burning sensation in their mouth and wow really spicy
delicious.

Ingredients :
o 2-3 tbsp. oil
o 3 potatoes, peeled, quartered
and fried
o 1 lb. chicken, cut into serving
pieces
o 3 cloves garlic, minced
o 1 large onion, quartered
o 1 tbsp. patis (fish sauce)
o 3 tbsp. curry powder
o salt and pepper
o 1 cup water
o 1 red bell pepper, cut into big
squares
o 1 green bell pepper, cut into big
squares
o 3 celery stalks, cut into 1-1/2”
long
o 1 cup coconut milk or evaporated
milk
(Food Measurement Conversion)
Cooking Procedures :
1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken
pieces and brown a little.
3. Add garlic and onion. Sauté for a
few minutes until soft.
4. Pour in patis and season with
curry powder, salt and pepper. Stir for
2 minutes.
5. Add water. Cover and bring to a
boil. Lower the heat; add celery, bell
peppers and fried potatoes. Simmer
for 3 minutes or until half done.
6. Add milk and stir occasionally.
Cook for another 7 minutes (or lesser
when using evaporated milk because
the liquids will curled).
7. Remove from heat. Serve hot.
Nilagang Baboy (Boiled Pork with Vegetables)
My family loves nilaga like this nilagang baboy. This type
of recipe are soupy kind of food dish and if we have this
recipe on our table, my kids quickly finish their meal and
ready to go to their next activity, which is playing. I
remember back then that we used to have this dish (we
call it nilat-an in our bisayan dialect) during Sunday’s
lunch together with my in-laws every weekend.
Anyways, Nilaga in filipino means ‘boiled’ and one of them is this Nilagang Baboy which
is another filipino recipe that is easy to make that you just throw everything in the pot
and let it cook until tender. Aside from pork, you can use beef, shrimp or any kind you
like and just add any vegetables of your choice.
Me, personally like to add Corns and ripe saba (banana plantain) in cooking this filipino
dish. I sometimes add pork and beans, and even add a thumb-size ginger for a pungent
flavor.

Ingredients :
o 1 lb. pork (choices of belly,
hocks, neck or any bony parts of
pork), cut into serving pieces
o 5-6 cups water
o 3 cloves garlic, crushed
o 1 onion, quartered
o 2 green onions (scallions), sliced
into 1” long
o 1/4 tsp. peppercorn
o salt to taste
o 2 eddoes- also known as taro
or gabi, quartered (optional)
o 2 potatoes, quartered
o 1 can pork and beans
o pechay (bok choy) or cabbage
leaves
(Cooking Measurements)
Cooking Procedures :
1. Place pork in a big pot and let it
covered with water. Bring to a
boil. Lower the heat and let it simmer
until pork is tender for about an hour.
2. Remove all the resulting scum
that will rise to the top of the pot.
3. Add crushed garlic, sliced onions,
scallions, peppercorn and season
with salt.
4. Add quartered eddoes (if using)
and potatoes. Cook until tender.
5. Add the pork and beans. Simmer
for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves.
Do not overcook the green
vegetables.
7. Remove from heat. Serve hot.

Humba Recipe (Braised Pork Belly with Sugar)

I love Humba Recipe. This Filipino recipe is a popular
filipino dish in the Visayas and Mindanao regions of the
Philippines, of course that’s based on my knowledge
because I used to lived from these two areas. In Luzon
region, I know they have a humba version too but don’t
know how they call them.
Humba is one of the Filipino dishes I prepared during our
recent get-together with our friends here in our town. Everyone loved it and even one of
them was so excited upon seeing the dish on the table because he missed it a lot.
Some were even surprised when they noticed some potatoes and hard-boiled eggs
together with the dish which I got this idea by my mom’s friend, who was a
kusinera. She even cook the humba in Chinese style which has a distinctive flavor, now
I can’t wait to find out how she made it. If I’ll be able to find that version, I’ll be posting it
here, the Chinese style version of humba.
 
Ingredients : o hard-boiled eggs (optional)
o 1 lb. pork (i usually used pork (Cooking Measurements)
belly or pork hocks), cut into serving
pieces
o 1 cup water Cooking Procedures :
o 3 cloves garlic, crushed 1. Combine all ingredients in a big
o 1/3 cup vinegar pot and bring to a boil.  Lower heat
o 1/4 cup packed brown sugar and simmer for about an hour or until
o 1/4 cup soy sauce pork belly or hocks is tender.  You
o 1 bay leaf may wish to adjust the taste
o 1/4 tsp. pepper or 1 tsp. according to your style and liking.
peppercorns 2. If you want to add some potatoes
o 1 tsp. oil and hard-boiled eggs in this dish,
o salt to taste potatoes usually cook about 15
o 3 potatoes, peeled and quartered minutes.  It’s up to you whether you
(optional) like it very soft or just tender to bite.
 You may add it halfway of the 3. Remove bay leaf and
cooking time or later.  As for the eggs peppercorns (if used) just before
let it sits for a few minutes before its serving.  Serve hot.
done to let the sauces covered into it.

Tinolang Manok or Nilagang Manok

Tinolang Manok and some called them Nilagang
Manok is another filipino food dish that I usually
cook here in Canada. Tinolang manok recipe is
also one of the filipino recipe that is easy to
cook. But as a first time immigrant in Canada,
buying filipino ingredients like papaya, sayote,
chili leaves or malunggay is hard to find specially
if you are staying in the rural areas where Asian
store is hard to find.
 
Ingredients : (Cooking Measurement Chart)
o 1 lb. chicken, cut into serving
pieces (or any choice cuts of your
liking like thighs, drumsticks or wings)
o 1 thumb-sized fresh ginger root, Cooking Procedures :
cut into strips 1. In a medium saucepan, heat oil
o 2 cloves garlic, crushed over medium heat. Sauté ginger and
o 1 onion, chopped garlic until fragrant. Add onions, stir-
o 2 tbsp. patis (fish sauce) fry until softened and translucent.
o salt, to taste 2. Add chicken cuts. Cook for 3 to 5
o 4 to 5 cups water (or rice water – minutes until chicken colors slightly.
2nd washing) Season with patis and salt.
o 2 to 3 sayote (chayote squash), 3. Pour in water (or rice water, if
quartered (or green, unripe papaya or using). Bring to a boil. Lower the heat
potatoes) and let it simmer until chicken is half-
o 1 cup sili (chili) leaves or done. Add in chayote (or papaya or
malunggay or substitute 1/2 lb. potatoes, if using). Continue
spinach simmering until chicken and
o vegetable oil vegetable are tender. Correct
 seasonings and then addsili leaves or 4. Let stand for a few minutes to
malunggay or substitute. Stir to cook the green vegetables. Transfer
combine until well blended. Remove to a serving dish and serve hot.
from heat.

Lumpia Recipe (Lumpia Shanghai)

This lumpia shanghai recipe is one of the filipino
recipes that my family love to cook specially during a
party or get together with friends. Lumpia in Filipino
are eggrolls wrapped stick of meat that are deep-
fried. Lumpia meat is composed of ground or finely
mince of pork, beef or vegetables. Then once the
recipe of lumpia shanghai is cooked, its best served
with sweet and sour sauce.
During of our party, I was busy cooking other filipino dishes, and one of my friend arrive
early and help me in cooking. While doing this lumpai, She notices that the lumpia
wrapper won’t stick together after it was cooked. I told her that I’ve tried everything to
make this wrapper stick together from water and other type of paste but still no avail.
Since she also know how to cook; she gave me an idea in making these wrapper sticks
together and she suggested using egg white as a paste in binding the wrapper together.
Her technique works! Since then, my filipino lumpia shanghai looks better and even
taste good.
 
Ingredients : (Food Measurement Conversion)
o 1 lb. ground pork
o 1 cup chopped shrimps
o 1/4 cup finely chopped onions Cooking Procedures :
o 1/2 cup finely chopped carrots 1. In a bowl, combine all
o 2 whole eggs ingredients. Mix until well blended.
o 3 tbsp. soy sauce 2. Wrap into thin rolls in lumpia
o 3 dashes of sesame oil wrapper. Fry in deep hot oil.
o salt and pepper, to taste 3. Drain on paper towels. Transfer
o lumpia wrapper to aserving platter. Serve with your
o vegetable oil, for frying favorite catsup or make your own
Sweet and Sour Sauce recipe.
 Lechon Kawali Recipe (Pan-Roasted Pork)
Lechon Kawali Recipe is my family’s favorite
Filipino food dish. My son and daughters love
them and of course my husband love them too.
When they ate this Filipino dish, they asked for the
sauce which is a mixture of vinegar and patis (for
bisaya) or tuyo (for the tagalog) and add some
garlic, it taste so good.
Anyways, hope you’ll enjoy this simple lechon kawali dish.

Ingredients : Cooking Procedures :

Pork 1. Put pork pieces in a big pot.
o 1-1/2 lb. pork liempo (pork belly), Cover with water. Add garlic, pepper
cut into serving pieces or peppercorns and salt.
o 4 cloves garlic, crushed 2. Bring to a boil. Lower heat and
o 1/4 tsp. pepper or 1 tsp. simmer for an hour or until meat is
peppercorns tender. Drain.
o 2 tbsp. salt 3. Deep-fry liempo pieces in
o water, for boiling batches until golden brown and
o oil, for frying blisters appear on skin.
Sauce 4. Drain on paper towels.
o 1 tbsp. soy sauce 5. Mix together all ingredients for
o 2-1/2 tbsp. vinegar the sauce.
o 1 clove garlic, minced 6. Serve with chopped lechon
o chili peppers (optional) kawali.
(Cooking Conversions)
 Embutido Recipe (Filipino Style Meatloaf)
This Embutido recipe is a Filipino Style of
Meatloaf. This filipino dish is well known in every
filipino table during holidays and special
occassion.
Embutido is one of my husbands favorite filipino
food and whenever I cook this dish, he can
consume the whole wrap in a single meal alone.
My children also loves embutido especially the
portion where the hard-boilded eggs and sausages are located. My husband usually
help me in preparing this recipe specially the portion of wrapping the embutido with
aluminum foil.
I usually served the embutido with our favorite sweet chili sauce and a ketchup for those
who don’t like spicy in their meal.

Ingredients : o slices (wedges) of hard-cooked

o 1 lb. ground pork eggs (see recipe)
o 1/2 cup finely chopped carrots o slices (wedges) of Vienna
o 1 cup (6 slices) finely chopped sausage
(sweet or cooked) ham o aluminum foil, 10″ x 12″ sizes
o 3 tbsp. minced green bell pepper (Kitchen Measuring)
o 3 tbsp. minced red bell pepper
o 1/3 cup sweet pickle relish
o 1/4 cup raisins
o 3 whole eggs
o 1/2 cup grated cheddar cheese
o dash of liquid seasoning
o salt & pepper, to taste
o 1 tbsp. cornstarch

Cooking Procedures :
1. Prepare a steamer and set aside.
Alternatively, prepare a baking pan
and a wire rack and preheat oven to
350°F.
2. In a bowl, combine all the
ingredients and mix until well
blended.
3. Divide the mixture into 2 to 4
portions (depending on how many
you want to make).
4. Spread and flatten the mixture
onto the center of each foil, divide the
slices of hard cook eggs and Vienna
sausages. Place each slices at the
center of each mixture. Hold the foil
onto your hand and roll until the ends
of the mixture covers the eggs and
sausages. Alternatively, by holding
each ends of the foil, roll the mixture
back and forth until it covers the
slices of eggs and sausages in the
center.
5. Finally, roll the aluminum foil into
a tightly packed log about 1″ to 2″ in
diameter, sealing on both ends.
Repeat with the remaining pork
mixture.
6. Place the embutido in a steamer
and steam for an hour. Alternatively,
if you don’t have a steamer: place
embutido in a wire rack on a baking
pan, half filled with hot water. Cover
with aluminum foil (Be sure the steam
will not escape). Steam-bake in the
center of the oven for an hour.
7. Let it cool and slice into rings.
Serve with your favorite catsup or
sauces.
8. Refrigerate unused embutido.
 Pinakbet or Pakbet (Meat Vegetable Stew with
Shrimp Paste)
Pinakbet or Pakbet is a vegetable Filipino
recipe that my hubby loves to eat. He’s the
type of person who likes to eat any kind of
food recipes that contain vegetables.
Growing up until I met my husband, I am very
picky when it comes with vegetables in my
diet. My husband encourage me to eat
vegetables until I Slowly learned to appreciate
and love the taste of vegetables like this filipino pinakbet.

Ingredients : o 2 to 3 tbsp. bagoong
o 1/2 lb. pork, sliced alamang (salted shrimp paste)
o 2 tbsp. vegetable oil (Kitchen Measuring)
o 3 cloves garlic, minced
o 1 onion, chopped
o 2 tomatoes, chopped
o 1/2 squash, cubed
o 2 cups sliced okra Cooking Procedures :
o 2 cups 1-1/2 inch long 1. In a large, deep skillet (or
cut sitaw (yard long beans) casserole), heat oil over medium
o 2 eggplants, sliced heat. Cook pork until it turns slightly
o 1 ampalaya (bitter gourd and/or brown.
bitter melon), sliced
o 1 to 1-1/2 cup water
2. Stir in garlic, onions and 5. Lower the heat and simmer
tomatoes. Sauté for a few minutes covered over low heat until
until tomatoes wilted. vegetables are tender. Be sure not to
3. Add squash and okra, stir-fry for overcook it. You may wish to correct
a minute or two and then add the rest the taste by adding a little bit
of the vegetables. Gently stir to of bagoong alamang. Gently stir to
combine. blend.
4. Pour in water and add 6. Immediately remove from heat.
the bagoong alamang, and bring to a Transfer to a serving dish. Serve hot.
boil.

Pork Afritada (Braised Pork in Tomato Sauce)

Pork Afritada is one of my family’s favorite Filipino
recipe that I’ve cooked over and over again. This
Filipino dish is somewhat similar
to caldereta, mechado and menudo recipe that are
tomato sauce based stews which I believe was
introduced by the Spaniards in the Philippines.
So, try this Afritada recipe and don’t forget also other Filipino tomato based stew recipes
in your next meal. 
Ingredients : o vegetable oil
o 1 lb. pork, cut into serving pieces (Conversion Chart For Cooking)
o 1 tsp. salt
o 1/8 tsp. pepper
o 3 cloves garlic, minced
o 1 onion, sliced
o 1 tbsp. patis (fish sauce)
o 4 potatoes, peeled and quartered
o 1 cup water
o 1/2 cup tomato sauce
o 1 red bell pepper, sliced
o 1 green bell pepper, sliced
o 2 tbsp. fine breadcrumbs (or
flour, or cornstarch) Cooking Procedures :
1. Put pork in a bowl and season
with salt and pepper. Let stand 10 to
20 minutes.
2. Heat oil in a skillet over medium
heat. Stir-fry pork pieces until no
longer pink in color and turn lightly
brown.
3. Add and sauté garlic until
fragrant. Stir in onion until soft and
translucent. Season with patisand
then add potatoes, stir-fry for a few
minutes.
4. Pour in water and tomato sauce
and bring to a boil. Lower the heat
and let it simmer covered for about
25 to 30 minutes or until pork is
cooked and potatoes are tender.
5. Add in bell peppers and stir to
blend. Correct seasonings. Thicken
sauce with breadcrumbs (or flour, or
cornstarch, if using). Stir and blend
and let simmer for another few more
minutes.
6. Remove from heat. Transfer to a
serving dish and serve hot.
 Tortang Carne (Ground Beef Omelet)

Ingredients :
o 1 lb. ground beef
o 3 cloves garlic, minced
o 1 onion, diced
o 2 tomatoes, chopped
o 1/4 tsp. sugar
o salt and pepper
o 2 potatoes, peeled and diced
o 1/2 cup water (optional)
o 4-6 eggs, at room temperature
o oil, for frying
(Cooking Tables)

Cooking Procedures :
1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain
excess fat.
2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or
until soft and wilted.
3. Season with sugar, salt and pepper.
4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if
you find it not too dry and can cook the potatoes, don’t add any water so that it will
not be watery nor be soggy but if it’s needed just add water a little at a time).
5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are
tender and most of the water (if any) has evaporated. Remove from heat. Transfer to
a large bowl and let cool completely. Set aside.
6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.
7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.
8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3
minutes on each side. (I cooked it just like making a pancake.)
9. Transfer to a serving plate.
 Beef Curry

Ingredients :
o 1 lb. sirloin, sliced thinly into short strips
o 3 tbsp. butter (or margarine)
o 1 onion, thinly sliced
o 2 tbsp. flour
o 1 to 1-1/2 cup milk
o 1 tbsp. curry
o salt and pepper, to taste
o 1 tbsp. Worcestershire sauce
o hot fluffy rice
(Conversions For Cooking)

Cooking Procedures :
1. In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4
minutes or until it turns slightly brown. Transfer to a dish and set aside.
2. In the same pan, add onions and sauté until translucent. Add flour and stir with a
whisk to blend. Slowly add milk, continously stirring until mixture is thick and smooth.
3. Stir in curry, salt and pepper, and Worcestershire sauce. Stir until well blended.
Let simmer for about 3 to 5 minutes.
4. Add the meat back and cook just heated through for about a minute or two.
Remove from heat. Serve over hot rice.
 Chicken and Mixed Vegetables Stir-fry

Ingredients :
o 1 lb. chicken, boned and skinned – cut into serving pieces (or any choice cuts of
your liking like thighs, drumsticks or wings)
o 3 cloves garlic, minced
o 1 onion, chopped
o 1 tsp. soy sauce
o 1/4 tsp. salt
o 1/8 tsp. pepper
o 1/2 to 1 cup water (or broth)
o 1 tbsp. cornstarch
o 1 tbsp. oyster sauce
o 1 tbsp. soy sauce
o 1/2 tsp. sugar
o dash of sesame oil
o 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil
(Measurements For Cooking)

Cooking Procedures :
1. Prepare frozen mixed vegetables according to package directions. Set aside.
2. Combine water, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a
small bowl; stir to blend and set aside.
3. In a pan, heat oil over medium heat. Cook chicken until it turns slightly brown.
4. Add garlic and onion; sauté for a few minutes until onions are soft and
translucent. Season with soy sauce, salt and pepper. Stir to blend.
5. Add prepared mixed vegetables. Stir to combine and then pour liquid mixture.
Simmer for a few minutes until the sauce thickens. Correct seasonings.
6. Remove from heat and transfer to a serving dish. Serve hot.
 Repolyo Guisado (Sautéed Cabbage)

Ingredients :
o 1 head repolyo (cabbage)
o 2 tbsp. oil
o 1/2 lb. pork, sliced
o 3 cloves garlic, minced
o 1 onion, sliced
o 2 tomatoes, chopped
o 1/4 cup shrimps, shelled and deveined (optional)
o 1 cup vegetable broth (or water)
o salt and pepper, to taste
(Food Measurement Conversion)

Cooking Procedures :
1. Wash cabbage well. Drain and sliced. Set aside.
2. In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer
pink.
3. Add garlic, onions and tomatoes. Sauté for a few minutes until it becomes soft
and wilted.
4. Add shrimps (if using) and cook for another minute.
5. Pour in broth or water. Season to taste.
6. Bring to boil and then simmer. Add sliced cabbage and stir for a few minutes or
until cabbage is crisp-tender (being careful not to over cook it).
7. Correct the seasoning. Remove from heat and serve.
 Beef Asado II

This is another way in cooking Filipino Beef Asado.

Hope you like it and enjoy your meal.

Ingredients :
o 1/2 lb. beef, cut into thinly strips
o 2 tbsp. butter
o 3 cloves garlic, minced
o 1 onion, finely chopped
o 2 tbsp. soy sauce
o 2 tbsp. Worcestershire sauce
o 1/2 tsp. salt
o spring onions, cut into 2 inch long – for garnishing
(Measurements For Cooking)

Cooking Procedures :
1. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5
minutes or until lightly brown.
2. Add garlic and stir until fragrant. Add chopped onions and sauté for 3 minutes
and then pour in soy sauce, Worcestershire sauce, and salt. Let it simmer over
medium-low heat.
3. If sauce is about to dry up and meat is still tough, just add 1/2 cup of water.
Continue cooking until meat is tender.
4. Remove from heat. Arrange on a serving plate and sprinkle with spring onions on
top. Serve with patis (fish sauce) and calamansi juice as sauce.
 Asadong Manok (Tangy Chicken Stew)

Ingredients :
o 2 lb. chicken, cut into serving pieces
o 1/4 cup vinegar
o 3 cloves garlic, minced
o 2 tsp. salt
o 1/4 tsp. pepper
o 1 onion, sliced
o 1 tomatoes, sliced
o 1/2 tbsp. paprika
o 1 bay leaf
o 1 cup water
o vegetable oil
(Food Conversion Chart)

Cooking Procedures :
1. Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at
least 30 minutes.
2. Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and
wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for
about 4 to 6 minutes or until chicken colors slightly.
3. Add marinade, paprika, bay leaf and water. Bring to a boil.
4. Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct
seasonings.
5. Remove from heat. Transfer to a serving dish and serve.
 Beef and Bean Stir-fry

Ingredients :
o 1 lb. topside or round steak, cut into thin strips
o 2 tsp. brown sugar
o 2 tbsp. soy sauce (light or dark)
o 1 tbsp. patis (fish sauce)
o 2 tsp. lime juice
o pinch of salt and pepper, to taste
o 1 tbsp. vegetable oil
o 2 cloves garlic, minced
o 1/4 lb. sitaw, (string beans) or green beans, cut into 3 inches long
o 2 kaffir lime leaves, shredded (or a little finely grated lime rind)
o water (optional)
o 2 tbsp. coriander (cilantro) leaves, for garnishing
(Kitchen Measuring)

Cooking Procedures :
1. Cut the beef into thin strips across the grains. Combine brown sugar, soy
sauce, patis, lime juice, salt and pepper. Stir to blend and then add the meat.
Marinate for 10 to 15 minutes. Set aside.
2. Heat oil in a wok (or deep skillet) over medium heat. Drain the beef, reserving the
sauce. Fry the meat until tender for about 3 to 5 minutes and then stir in the garlic
until fragrant.
3. Add the beans, lime leaves (or a little finely grated lime rind) and the reserved
sauce. Stir-fry for 2 to 4 minutes or until beans is tender. You may wish to add a little
water and then adjust seasonings according to your style and liking.
4. Remove from heat. Transfer to a serving platter. Garnish with coriander (cilantro)
leaves and serve.
 Chili Con Carne I

Ingredients :
o 1 lb. ground beef
o 1 onion, chopped
o 1 green or red bell pepper, diced
o 1 can tomato sauce
o 1 bay leaf
o 1 tbsp. chili powder
o 1 (398 mL) can pork and beans
o salt and pepper, to taste
(Measuring Cooking)

Cooking Procedures :
1. Brown beef in a pan over medium heat for about 4 to 6 minutes. Drain excess fat.
2. Add onion and green (or red, if using) pepper. Stir-fry for 2 minutes.
3. Pour in tomato sauce, add bay leaf and chili powder. Season with salt and
pepper. Stir to blend well and simmer for a few minutes.
4. Add pork and beans. Mix well and cook for 5 minutes. Correct seasonings.
5. Remove from heat. Transfer to a serving dish. Serve hot.
 Spaghetti – My Kids Favorite Pasta

Ingredients :
o 1/4 lb. ground pork
o 1/4 lb. ground beef
o 4 cloves garlic, minced
o 2 onions, chopped
o 1 tsp. oregano
o 1/4 cup sugar
o salt and pepper, to taste
o 2 to 4 hotdogs (wieners), sliced
o 1 can tomato sauce
o 1 can tomato paste
o 1 cup spaghetti water
o cornstarch, to thicken (optional)
o 1/2 lb. spaghetti
o grated cheese (of your choice), for toppings
(Cooking Measurements)

Cooking Procedures :
1. Boil spaghetti according to package instructions. Reserve a cup of water. Drain
and set aside.
2. Brown meat for 3 to 5 minutes. Drain excess fat. Stir in garlic and onions. Sauté
for a few minutes until onions are soft and translucent.
3. Season with oregano, sugar, salt and pepper, and then add in the sliced hotdogs,
stir to blend.
4. Add tomato sauce and tomato paste. Stir and simmer for 3 to 5 minutes. Pour
spaghetti water and let simmer again. Thicken with cornstarch (if using). Remove
from heat and set aside.
5. You may combine the pasta and the sauce, depends on your style and liking. Or
you’ll let the individuals do the mixing for themselves. Top with grated cheese. Enjoy!
Squash with Pork Guisado (Sautéed Squash with
Pork)

Ingredients :
o 1 whole butternut squash
o pared, seeded and sliced
o 1 tbsp. vegetable oil
o 1/2 lb. pork, sliced
o 2 cloves garlic, minced
o 1 onion, chopped
o 2 tomatoes, chopped
o 2 cups water
o patis (fish sauce), salt and pepper, to taste
o chopped green onions, for garnishing (optional)
(Metric Conversion Cooking)

Cooking Procedures :
1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash slices. Season with patis, salt and pepper. Stir-fry for few minutes
until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until
squash is tender (or mushy, if you like. Like what I always do).
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Garnish with green onions (if
using) and serve.
 Binagoongang Baboy (Pork in Salted Shrimp
Paste)

Ingredients :
o 2 tbsp. oil
o 1 lb. pork, cubed
o 3 cloves garlic, minced
o 1 onion, chopped
o 2 tomatoes, coarsely chopped
o 3 tbsp. bagoong alamang (salted shrimp paste)
o 2 tbsp. calamansi concentrate
o 1 tbsp. sugar
o 2 tbsp. butter
(Baking Conversion Chart)

Cooking Procedures :
1. Pan fry pork cubes in hot oil until light brown. Set aside.
2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft
and wilted.
3. Add bagoong alamang, calamansi, sugar and butter.
4. Pour in back the pork and mix well until coated.
5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.