BULALO RECIPE

Tools
 Pressure cooker
 Bowl
 Ladle

Instructions
1. In a big cooking pot, pour in water and bring to a boil.
2. Put-in the beef shank followed by the onion and whole pepper corn then
simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat
is tender.
3. Add the corn and simmer for another 10 minutes.
4. Add the fish sauce, cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!

Ingredients
 2 lbs beef shank
 ½ cabbage whole leaf individually detached
 1 bundle bok choy
 2 cobs corn each cut into 3 parts
 2 Tablespoons whole peppercorn
 1/2 cup green onions cut unto 1 1/2 inch pieces
 1 onion
 34 ounces water
 fish sauce to taste optional
 BOPIS
Tools B Boiling Ingredients:
 Cooking Pot  8 cups of water
 Plate  5 dried bay leaves
 Ladle  25 g sabot

Ingredients
 3 lbs pork lungs ● 5 cloves garlic minced
 1 Knorr Pork Cube ● 5 tablespoons vinegar
 5 dried bay leaves ● 2 ½ cups water
 2 carrots diced ● 4 tablespoons cooking oil
 3 thumbs ginger minced ● Fish sauce to taste
 1 tablespoon annatto powder
 3 Thai chili pepper chopped
 1 onion diced

Instructions
1. In a large pot, boil 8 cups of water and then add the rest of the boiling
ingredients. Put the pig’s lungs into the pot and continue boiling for 1 hours.
Remove the lungs, let it cool down, and then dice into small pieces. Set aside.
2. Heat oil on a clean pot. Sauté garlic, onion, and ginger.
3. Add the diced lungs once the onion softens. Cook for 3 minutes while stirring.
4. Add vinegar. Cook for 2 minutes.
5. Pour 2 ½ cups of water into the pot. Let it boil.
6. Add Knorr Pork cube and bay leaves. Stir. Cover the pot and adjust the heat
7. between low to medium setting. Continue cooking until the liquid reduces to half.
8. Add the carrot, chili pepper, and annatto powder. Cook for 3 minutes.
9. Season with ground black pepper and fish sauce.
10. Transfer to a serving plate. Share and enjoy
 Filipino Style Pork And
Chicken Barbecue
Tools
 Grill ▪ Chopping Board
 Barbeque Stick ▪ Knife
 Charcoal ▪ Fan
 Measuring cups ▪ Plate
 Pork Tender
 Tablespoons

Ingredients
 3 lbs pork shoulder (note1) Marinade Ingredients
 3 lbs chicken (note 2) 2 tablespoons Knoor Liquid Seasoning
 2 tablespoon cooking oil (note 3) ¾ cup soy sauce
½ cup banana ketchup
7 pieces calamansi
1 head garlic crushed
Instructions 2 teaspoons sugar
1. Make the marinade sauce by combining½ teaspoon ground black
all the marinade ingredients in a bowl.
Stir until all ingredients are well blended.
2. Arrange the pork and chicken slices in separate resealable bags. Pour half of the
marinade mixture in each bag. Let the air out of the bag and then seal it. Put the
bags inside the refrigerator and let it sit in there for at least 6 hours.
3. Skewer the sliced pork shoulders using a bamboo stick. Set aside.
4. Make the basting sauce by combining half of the marinade ingredients in a bowl. Add
2 tablespoons of cooking oil. Mix well. Set aside.
5. Heat-up the grill and start grilling the pork barbecue while turning and brushing with
basting sauce every few minutes until the pork gets completely cooked. Arrange on
a serving plate.
6. Do the same step with the chicken. Continue grilling until the inside temperature
reaches 165F.
7. Arrange in a serving plate. Serve with the chicken and pork barbecue with rice and a bowl of
spicy vinegar for dipping.
8. Share and enjoy!

Chicken Afritada
Tools
 Cooking Pot ▪ Tablespoon
 Ladle ▪ Knife
 Bowl ▪ Chopping Board

Ingredients
 1 ½ lbs. Chicken cut into serving pieces ▪ ½ cup green peas
 2 piece potato cubed ▪ ½ teaspoon sugar
 1 piece carrot sliced ▪ 3 cups chicken broth
 8 oz. tomato sauce ▪ 3 tablespoons cooking oil
 3 pieces hotdog sliced ▪ 2 teaspoons garlic minced
 3 pieces bay leaves ▪ 1 piece red onion chopped
 Salt and ground black pepper to taste

Instructions
1. Heat the oil in a cooking pot. Saute onion and garlic until the onion softens.
 2. Add chicken. Cook for 30 seconds. Turn it over and cook the other side for
another 30 seconds.
3. Pour tomato sauce and chicken broth. Cover. Let boil.
4. Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat
for 30 minutes.
5. Add hotdogs and carrot. Cook for 3 minutes.
6. Add potato. Cover the pot and cook for 8 minutes.
7. Add green peas. Cook for 2 minutes.
8. Season with salt and ground black pepper
9. Serve!

Spicy Eggplant Stir Fry

Tools
 Brush ▪ Tablespoon
 Pan ▪ Serving plate
 Laddle


Ingredients
 2 eggplants sliced into serving pieces
 8 string beans
 1 head garlic minced
 1 onion minced
 12 Thai chili peppers
 3 tablespoons cooking oil

Sauce Ingredients:
 2 tablespoons brown sugar
 3 tablespoons soy sauce
 1 tablespoon white vinegar
 2 tablespoons oyster sauce
 2 teaspoons sesame oil
 1/4 cup water
Instructions
1. Brush the eggplants with oil. Pan fry
until it softens. Remove from the pan
and set aside.
2.Combine all the sauce ingredients in a
bowl. Mix well. Set aside.
3. Heat the remaining oil in a pan. Sauté