CHICKEN ADOBO

Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy
sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its
delicious taste and ease in preparation. A dish that is classically and quintessentially Pinoy,
chicken adobo is a dish that is beloved by many across the country. While there have been
several variations of adobo across the years, chicken adobo remains one of the most popular
–– and for good reason! The taste of juicy chicken in a succulent, umami adobo sauce makes
chicken adobo a comfort food for all ages. From kids to adults, we can’t get enough of this
mouthwatering meal!

INGREDIENTS
● 2 lbs chicken
● 3 pieces dried bay leaves
● 6 tablespoons soy sauce
● 4 tablespoons white vinegar
● 5 cloves garlic
● 1 1/2 cups water
● 3 tablespoons cooking oil
● 1 teaspoon sugar
● 1/4 teaspoon salt
● 1 teaspoon whole peppercorn

1. Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken
for at least one hour.
2. Heat a cooking pot. Pour cooking oil.
3. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
4. Pour-in the remaining marinade, including garlic. Add water. Bring to a boil.
5. Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken
gets tender.
6. Add vinegar. Stir and cook for 10 minutes.
7. Put in the sugar, and salt. Stir and turn the heat off. Serve hot.

PINAKBET
Pinakbet with Lechon Kawali is a good way to modify pakbet and give it more texture.
This involves combining the regular ingredients for pinakbet with crispy chopped lechon kawali.
These two dishes blend in harmony and it complements each other well. This stepped-up
version is what I usually make when I crave for both dishes; it also reminds me of crispy
binagoongan since pinakbet has a hint of bagoong.

INGREDIENTS
3/4 lb. lechon kawali chopped
2 to 3 cups butternut squash sliced into cubes
3 tablespoons shrimp paste
2 medium bitter gourd ampalaya, cored and sliced
 1 medium Chinese eggplant sliced
10 pieces okra
2 cups snake beans sitaw, cut in 2 inch pieces
1 ½ cups beef broth
4 cloves garlic crushed
1 medium onion sliced
1 medium plum tomato diced
3 tablespoons cooking oil
Salt and pepper to taste

Heat oil in a pot.

Sauté the garlic until it turns medium brown.
Add the onion and tomato. Continue to cook for 1 minute.
Add ¼ lb. of chopped lechon kawali and stir-in the squash. Cook for 2 minutes.
Pour the beef broth in the pot. Let boil.
Add the shrimp paste. Stir. Cover and cook in medium heat for 5 to 7 minutes.
Add the ampalaya, eggplant, okra, and sitaw. Stir and cook for 8 to 12 minutes.
Sprinkle salt and pepper. Stir
Arrange the remaining lechon kawali on top.
Transfer to a serving plate. Serve.

PORK SINIGANG
Sinigang is a sour soup native to the Philippines. This recipe uses pork as the main
ingredient. Other proteins and seafood can also be used. Beef, shrimp, fish are commonly used
to cook sinigang. The chicken version, on the other hand, is called sinampalukang manok. I
prefer to use either pork belly or buto-buto when cooking sinigang. The latter refers to cuts with
bones intact. These are either pork neck bones, chopped spare ribs, and chopped baby back
ribs. Pork shoulder and ham can also be used when cooking sinigang.

INGREDIENTS
2 lbs pork belly or buto-buto
1 bunch spinach or kang-kong
3 tablespoons fish sauce
12 pieces string beans sitaw, cut in 2 inch length
2 pieces tomato quartered
3 pieces chili or banana pepper
1 tablespoons cooking oil
2 quarts water
1 piece onion sliced
2 pieces taro gabi, quartered
1 pack sinigang mix good for 2 liters water

Heat the pot and put-in the cooking oil

Sauté the onion until its layers separate from each other.
 Add the pork belly and cook until the outer part turns light brown.
Put in the fish sauce and mix with the ingredients.
Pour the water and bring to a boil.
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender.
Put in the sinigang mix and chili.
Add the string beans, and other vegetables if there are any, and simmer for 5 to 8 minutes.
Put in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the
remaining heat in the pot.
Serve hot. Share and enjoy!

FILIPINO LUMPIA
Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling is composed
of ground pork along with minced onions, carrots, and seasonings such as salt and ground
black pepper. This lumpia recipe post is all about how to make the basic version. Feel free to
use this as a baseline.

INGREDIENTS
50 pieces lumpia wrapper
3 cups cooking oil
Filling Ingredients:
1 1/2 lbs ground pork
2 pieces onion minced
2 pieces carrots minced
1 1/2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/2 cup parsley chopped
1 1/2 teaspoons salt
1 tablespoon sesame oil
2 eggs

Combine all filling ingredients in a bowl. Mix well.

Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper.
Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten
egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the
same step until all mixtures are consumed.
Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
Remove from the pot. Let excess oil drip. Serve.

PORK SISIG
Pork sisig is a popular Filipino dish. It can be considered as a main dish or an appetizer.
The composition of this dish is mainly of pig’s parts such as minced pork meat, ears, and face.
Chicken liver, onions, and chili peppers are also added.

INGREDIENTS
 1 lb pig ears
1 lb. pig snout
1 lb pork belly
2 pieces onions minced
3 pieces bay leaves
2 teaspoons salt
4 thumbs ginger crushed
1 quarts water
Sisig Dressing:
½ cup Lady’s Choice Mayonnaise
2 tablespoons sukang iloko
¼ teaspoon ground black pepper
1 teaspoon salt
1 teaspoon sugar
¼ cup liver spread
2 limes
1 tablespoon Knorr Liquid Seasoning

Combine pig ears, snout, pork belly, ginger, bay leaves, 2 teaspoons salt, and 1 quart of
water in a cooking pot. Boil for 1 hour. Remove from the pot and drain the water.
Heat-up your grill. Start grilling the pig parts for around 5 minutes per side. Remove from the
grill afterwards and let it cool down.
Make the dressing by combining all the dressing ingredients. Mix well.
Chop the grilled pig parts into small pieces. In a large mixing bowl, combine the chopped
pork with onion and the dressing mixture. Toss until all the ingredients are well blended.
Transfer to a serving plate. Serve with your favorite drink. Share and enjoy!

TAPSILOG
Tapsilog is one of my favorite breakfast meal options during big days. These are days
wherein I need to complete several tasks. Having this meal gives me the needed energy to
perform work and it keeps me full longer. I also enjoy starting my day with a delicious breakfast.

INGREDIENTS
1 lb. beef sirloin sliced thinly
3 pieces eggs
6 tablespoons cooking oil
Tapa Marinade
3 tablespoons Knorr Liquid Seasoning
6 cloves crushed garlic
¾ cups pineapple juice
2 tablespoons brown sugar
¼ teaspoon ground white pepper

Sinangag
 5 cups leftover rice
1 teaspoon salt
5 cloves garlic crushed

Prepare the tapa by placing the beef in a large bowl. Combine with all the tapa marinade
ingredients. Mix well and cover the bowl. Place inside the fridge and marinate overnight.
Cook the garlic fried rice by heating 3 tablespoons of cooking oil in a pan. Add crushed
garlic. Cook until garlic turns light brown. Add the leftover rice. Stir-fry for 3 minutes.
Season with salt. Continue to stir-fry for 3 to 5 minutes. Set aside.
Start to cook the tapa. Heat a pan and pour the marinated beef into it, including the
marinade. Add ¾ cups water. Let the mixture boil. Cover the pan and continue to cook until
the liquid reduces to half. Add 3 tablespoons of cooking oil into the mixture. Continue to
cook until the liquid completely evaporates. Fry the beef tapa in remaining oil until medium
brown. Set aside.
Fry the egg by pouring 1 tablespoon of oil on a pan. Crack a piece of egg and sprinkle
enough salt on top. Cook for 30 seconds. Pour 2 tablespoons of water on the side of the
pan. Cover and let the water boil. Continue to cook until the egg yolks get completely
cooked by the steam.
Arrange the beef tapa, sinangag, and fried egg on a large plate to form Tapsilog. Serve with
vinegar as dipping sauce for tapa.

OMELET
Making Filipino Omelet is quick and easy. The procedure is so simple to the point that
newbies can easily understand and apply. Tomato, onion, and eggs are the basic components
of this recipe. More vegetables can be added according to your preference. This recipe is in its
simplest form.

INGREDIENTS
3 pieces large eggs
2 piece tomatoes diced
1 piece red onion diced
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
2 tablespoons cooking oil

Crack the eggs and then place in a medium bowl. Add the salt and pepper and then beat
using a wire whisk or fork. Set aside.
Heat the cooking oil in a pan.
Saute the onion and tomatoes for 2 minutes.
Pour-in the beaten egg mixture. Spread the mixture by tilting the pan sideways. Continue to
cook in medium heat for 3 to 4 minutes.
Flip the omelet with the aid of a wide spatula and then cook the other side for 3 minutes.
Note: If you are having a hard time flipping the omelet, try to first place the egg on a wide
 plate. Quickly flip the plate on top of the pan so that the omelet will slide to the pan with the
uncooked side facing down.
1. Turn off the heat and then transfer the omelet to a serving plate. Enjoy with pandesal or
garlic rice. Serve with banana ketchup.

SKINLESS LONGGANISA
Skinless Longganisa refers to a type of Filipino sausage without the casing. It is also
known as naked sausage. Filipino Longganisa can either be sweet or garlicky. This version has
the best of both worlds. It also has no preservatives. This is best when eaten with sinangag na
kanin along with itlog na maalat or salted egg and papaya atchara. I like to dip it in spicy vinegar
before eating. Yummy!

INGREDIENTS
1 ¾ lbs. ground pork
9 tablespoons dark brown sugar
1 tablespoon smoked paprika
3 tablespoons vegetable oil
1 ¼ tablespoons coarse salt
1 teaspoon ground black pepper
2 head garlic

Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the
crushed garlic. Set aside.
In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
Cover the bowl. Refrigerate for 2 hours.
Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3
tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down
until the mixture is covered. Hold the edge of the paper with your fingers and then slide the
card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until
the entire mixture is consumed.
Cook the longganisa by combining 1 cup water and 4 tablespoons of cooking oil in a pan.
Add the longganisa and then turn the heat on. Let the liquid boil, and then adjust to the
lowest heat setting. Continue boiling until the water completely evaporates.
Fry both sides of the longganisa in the remaining oil until it turns brown.
Remove from the pan and arrange on a serving plate. Serve with rice. Share and enjoy!

LUGAW
Lugaw or plain congee is the most basic congee recipe that only requires rice, water,
and salt. This version is somewhat upgraded because I used an ingredient that improves the
flavor of the dish – Rousong.

INGREDIENTS
 ● 1 cup long grain white rice
● 4 to 5 cups water
● 2 teaspoons salt
● 1/4 cup rousong pork floss

1. Pour water in a cooking pot. Bring to a boil.

2. Put in the rice. Continue cooking for 30 minutes or until the texture becomes thick, while
stirring once in a while.
3. Add the salt, stir and then cook for 2 minutes more.
4. Transfer to a serving bowl. Top with a tablespoon of rousing.

CHAMPORADO
Champorado is a chocolate rice pudding variation that uses pure chocolate known as
tablea.

INGREDIENTS
● 5 pieces tablea pure chocolate
● 1 3/4 cups glutinous rice or sushi rice
● 3/4 cup granulated white sugar
● 6 to 8 cups water
● Condensed milk to taste

1. Pour water in a cooking pot. Bring to a boil.

2. Put in the tablea and then stir. Let it dissolve in boiling water.
3. Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost
constantly to avoid sticking. The rice should be ready when it absorbs the water about
15 to 25 minutes.
4. Add the sugar. Stir until the sugar dissolves.
5. Transfer the champorado in individual serving bowls. Top with condensed milk.
6. Serve with tuyo. Share and enjoy.