CHEESE STICKS

Prep Time: 10 mins.

Cook Time: 5 mins.
Total Time: 15 mins.

Ingredients:
 1 pound Eden Cheese or quick melt cheese
 12 pieces spring roll wrappers
 canola oil

Instructions:
1. Cut cheese into thin, long strips about 1/2-inch thick and 4-inch lengths.
2. Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a
diamond. Place cheese in the middle of the wrapper.
3. Fold the bottom of the wrapper over the cheese. Fold side ends of the sheet inward and roll
tightly into a log.
4. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with
the remaining cheese and wrappers.
5. In a wide pan over medium heat, heat about 1 inch deep of oil. Add spring rolls seam side
down in batches and fry, turning once or twice, for about 1 to 2 minutes or until golden
brown and crisp.
6. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet
and sour sauce.

Reference: https://www.kawalingpinoy.com/cheese-sticks/
PINEAPPLE SALSA

Prep Time: 15 mins.

Total Time: 15 mins.

Ingredients:
 1 whole pineapple, peeled and diced (about 3 cups)
 1 onion, peeled and finely chopped
 ½ bunch cilantro, stemmed and chopped
 1 serrano or jalapeno pepper, seeded and minced
 juice of 2 limes (about 1/4 cup)
 salt to taste

Instruction:

1. In a bowl, combine pineapples, onion, cilantro, chili pepper, lime juice, and salt to taste.
Gently toss to combine. Serve immediately.

Reference: https://www.kawalingpinoy.com/pineapple-salsa/#wprm-recipe-container-30504
ENSALADANG TALBOS NG KAMOTE

Prep Time: 5 mins.

Cook Time: 2 mins.
Total Time: 7 mins.

Ingredients:

 1 bundle kamote leaves

 1 large Roma tomato, diced
 2 shallots, peeled and sliced thinly
 1/4 cup vinegar
 2 cloves garlic, peeled and minced
 1 teaspoon fish sauce
 1 teaspoon canola or olive oil
 1/2 teaspoon sugar
 salt and pepper to taste

Instructions:

1. Pick the leaves from the stems. Under cold, running water, wash and drain
well.
2. Steam kamote leaves for about 1 to 2 minutes or just until wilted. Or, in a pot
over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in
the boiling water for about 10 to 20 seconds or just wilted.
3. Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold.
Drain well.
4. In a bowl, combine kamote leaves, tomatoes, and shallots.
5. In a small bowl, combine vinegar, garlic, fish sauce, oil, sugar, and salt and
pepper to taste.
6. Drizzle dressing over salad and gently toss to combine.

Reference: https://www.kawalingpinoy.com/ensaladang-talbos-ng-
kamote/#wprm-recipe-container-29892
SIZZLING SISIG
Prep Time: 15 mins.
Cook Time: 1 hr and 30 mins.
Total Time: 1 hr and 45 mins.

Ingredients:
 2 pounds pig face (snouts, ears, and jowls)
 1 cup vinegar
 1/4 cup soy sauce
 1 head garlic, peeled and crushed
 1 teaspoon whole peppercorns
 2 bay leaves
 1 tablespoon salt
 Water
 1 large onion, peeled and diced
 6 Thai chili peppers, stemmed and minced
 1/2 cup calamansi juice
 1 tablespoon Liquid seasoning (I used Maggi)
 1/2 cup liver spread
 pepper to taste

Instructions:
1. In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about
1 tablespoon salt, and enough water to completely cover pork.
2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about
50 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding
liquid.
3. Over a hot grill, grill pork for about 7 to 10 minutes on each side or until crisp and slightly
charred. Or arrange in a single layer on a baking sheet and broil in a 450 F oven for about 4 to
5 minutes or until nicely charred.
4. Remove from heat, allow to cool to touch, and chop meat.
5. In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice., and liquid
seasoning.
6. And liver spread and gently stir to combine. Season with salt and pepper to taste.
7. To serve, transfer to sizzling hot plates.
Reference: https://www.kawalingpinoy.com/sisig/#wprm-recipe-container-17915
TOKWA’T BABOY
Prep Time: 20 mins.
Cook Time: 1 hr.
Total Time: 1 hr 20 mins.

Ingredients:
 1 piece (about 1/2 pound) pork ear
 1 pound pork belly
 Water
 1 small onion, peeled and quarted
 1 head garlic, peeled and crushed
 2 bay leaves
 1 teaspoon peppercorns
 1 tablespoon salt
 1 package (16 ounces) block firm tofu
 1/2 cup oil
For the Dipping Sauce
 1/2 cup pork broth (from boiling pork)
 1 1/2 cups vinegar
 1/4 cup soy sauce
 1 teaspoon salt
 1/2 teaspoon pepper
 2 tablespoons sugar
 4 shallots, peeled and chopped
 2 Thai chili peppers, chopped

Instructions:

1. In a pot over medium heat, combine pork ear, pork belly, and enough water to cover.
Add onions, garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming scum
that floats on top.
2. Remove from heat and drain well, reserving 1/2 cup of the liquid. Allow to cool to
touch and dice meat.
3. Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-
tender.
4. Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down
with a small plate or cup for about 15 to 20 minutes to excess moisture.
5. In a cast-iron skillet over high heat, heat oil until hot but not smoking. Add tofu and
deep-fry, turning as necessary, until golden brown and crisp.
 6. In a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper, and
sugar. Bring to a boil, without stirring, for about 3 to 5 minutes.
7. With a slotted spoon, remove tofu from skillet and drain on paper towels. Cut into 1-
inch cubes.
8. In a large bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour
vinegar dressing and gently toss to distribute.
9. Transfer into a serving platter and garnish with more chopped shallots and chili
peppers.

Reference: https://www.kawalingpinoy.com/tokwat-baboy/#wprm-recipe-container-33976
KILAWING LABANOS AT BABOY
Prep Time: 15 mins.
Cook Time: 45 mins.
Total Time: 1 hr.

Ingredients:
 1 pound pork belly, cut into 1/2-inch strips
 1 pound pork liver, cut into 1/2-inch strips
 1 cup vinegar
 salt and pepper to taste
 1 tablespoon oil
 1 onion, peeled and sliced thinly
 4 cloves garlic, peeled and minced
 1 tablespoon fish sauce
 1 cup water
 2 bay leaves
 1 large labanos, peeled and cut into 1/2-inch strips

Instructions:
1. In a bowl, combine pork and 1/2 cup of the vinegar. Season with salt and pepper to
taste. Marinate for about 30 minutes.
2. In another bowl, combine liver and the remaining 1/2 cup vinegar. Season with salt
and pepper to taste. Marinate for about 10 minutes.
3. Drain pork and liver separately and reserve marinade. With hands, squeeze to extract
excess liquid.
4. In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
5. Add pork and cook, stirring occasionally, until lightly browned.
6. Add fish sauce and cook for about 1 to 2 minutes.
7. Add the reserved vinegar marinade and bring to a boil, uncovered and without
stirring, for about 3 to 5 minutes.
8. Add water and bay leaves and bring to a boil. Lower heat, cover, and continue to
cook for about 25 to 30 minutes or until pork is tender.
9. Add labanos and cook until half-done.
10. Add liver, stirring gently to combine, and continue to cook for about 5 minutes or
until liver is cooked through, labanos are tender yet crisp and liquid is reduced.
11. Season with salt and pepper to taste. Serve hot.
Reference: https://www.kawalingpinoy.com/kilawing-labanos-baboy/#wprm-recipe-
container-33936
BINAGOONGANG BABOY
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

Ingredients:

 1 tablespoon canola oil

 2 pounds pork belly, cut into 1-inch cubes
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 2 tablespoons sauteed shrimp paste
 2 large tomatoes, chopped
 1/4 cup vinegar
 1 cup water
 5 Thai chili peppers, chopped
 1 teaspoon sugar (see recipe notes)
 salt and pepper to taste

Instructions:
1. In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook
until they begin to brown and render fat.
2. Add onions and garlic and cook until softened.
3. Add shrimp paste and cook, stirring occasionally, for about 1 minute.
4. Add tomatoes and cook, mashing with the back of the spoon, until softened and
release juice.
5. Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.
6. Add water, chili peppers, and sugar, if using. Stir to combine.
7. Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.
8. Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.

Reference: https://www.kawalingpinoy.com/binagoongan-baboy/#wprm-recipe-container-
26393
SPICY ASIAN-INSPIRED CUCUMBER APPETIZER

Ingredients:
 1 medium – English Cucumbers
 ¼ cup – Chinkiang Vinegar
 1 tsp – Toasted Sesame OIl
 1 tsp – Chili Flavored Oil, Hot
 2 tbsp – Granulated Sugar
 0.25 tsp – Coarse Kosher Salt
 1 tsp – Roasted Sesame Seeds
 ½ tsp – Crushed Red Pepper Flakes
 0.25 cup – Dry Roasted Peanuts, unsalted, crushed
 2 tbsp – Cilantro, Raw, Torn

Instructions:

1. Combine vinegar, chili oil, sesame oil, sugar, and salt. Mix well and dissolve sugar.
2. Add cucumber and stir to coat.
3. Mix ½ of sesame seeds, red pepper flake into cucumber.
4. Top with peanuts and cilantro.
5. At service, garnish with remaining sesame seed and red pepper.

Reference: https://fruitsandveggies.org/recipes/spicy-asian-inspired-cucumber-appetizer/
GRILLED CHICKEN SKEWERS WITH ASIAN APRICOT DIPPING SAUCE
Ingredients:
Chicken Skewers
 2-3 boneless skinless chicken breasts
 1 tablespoon coconut oil
 1 cup coconut milk
 1 lime, zested
 2 teaspoons cumin
 2 teaspoons ground coriander
 ½ teaspoons cayenne pepper
 1 teaspoon salt
 1 tablespoon sugar
 4 tablespoons soy sauce
Apricot Sauce
 1 cup canned apricots
 1 tablespoon soy sauce
 ½ teaspoon freshly squeezed lemon juice
 ½ teaspoon sesame oil
 ½ teaspoon finely grated ginger

Instructions:
1. In a bowl, whisk together the coconut oil, coconut milk, lime zest, cumin, coriander,
cayenne, salt and sugar. Add the soy sauce and stir to combine.
2. Cut the chicken into thin strips or 1-inch bite sized pieces and marinate the chicken
in the bowl for 2 hours.
3. Heat up your grill or grill pan. Take chicken pieces, shaking off all excess sauce, and
thread them on a soaked wooden skewer or a metal skewer. Place the skewers on hot
grill. Cook until nice grill marks have been achieved on both sides and chicken is
cooked through, there should be no pink on the inside of the chicken. Set the chicken
aside to rest.
4. Combine the apricots, soy sauce, lemon juice and sesame oil in a blender and pulse
for 30 seconds.
5. Add the apricot mixture to a small sauce pan over medium high heat and heat for 1
minute. Add the grated ginger and stir to combine. Cook the sauce for 4 minutes over
medium high heat until the apricot starts to break down. Remove from heat and set
aside.
6. Serve the skewers with the sauce on the side for dipping as needed.

Reference: https://fruitsandveggies.org/recipes/grilled-chicken-skewers-with-asian-apricot-
dipping-sauce/
FILIPINO MANGO AND TOMATO SALAD
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

 1 large ripe but firm mango, peeled and julienned

 1 large Roma tomato, seeded and diced
 1/2 small red onion, peeled and diced
 1/4 bunch cilantro, stemmed and coarsely chopped
 1/4 cup vinegar
 3 tablespoons fish sauce
 1 teaspoon canola oil
 1 tablespoon sugar
 1/4 teaspoon freshly-ground pepper

Instructions:
1. In a bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk together
until well blended.

2. In a bowl, combine mangoes, tomatoes, red onions, and cilantro.

3. Drizzle with vinaigrette dressing and toss gently to combine.
4. Cover and refrigerate for about 10 minutes to allow flavors to meld.

Reference: https://www.kawalingpinoy.com/filipino-mango-and-tomato-salad/